MODULE CONTENT

UNIT OF COMPETENCY : Provide Food and Beverage Services to Guests

MODULE TITLE : Providing Food and Beverage Services to Guests

MODULE DESCRIPTOR : This unit deals with the knowledge and skills required
in the provision of food and beverage service to
guests in various types of dining venues and diverse
styles of service. This unit focuses on the procedures
in the delivery of food and beverages to the guest as
well as on the knowledge and skills that underpins the
efficient work performance in assisting the dining
guest during and after the meal service.

SUGGESTED DURATION :

QUALIFICATION LEVEL : NCII

SUMMARY OF LEARNING OUTCOMES:

Upon completion of this module the students/trainees must be able to:

LO1. Serve Food Orders

LO2. Assist the Diners

LO3. Perform Banquet or Catering Food Service

LO4. Serve Beverage Orders

LO5. Process Payments and Receipts

LO6. Conclude Food Service and Close Down Dining Area

LO7. Manage Intoxicated Persons

LO1. Serve Food Orders

Assessment Content Conditions Methodologies Assessment

Criteria s Methods

1.1 Food Principle 1. Correct 1. Pre-Service 1. Written and/or

orders are s in Order Preparation oral questions to
picked up Food Handling  Set Up test candidate’s
promptly and Dining knowledge
from service Beverag  Ensure Area:
areas. e that all Ensure 2. Demonstration
Service food that the with questioning
orders table on
are settings
accuratel are 3. Observational
y correctly Assessment
recorded, arranged
confirme with the 4. Role
d with the appropri Play/Simulation
kitchen ate
or cutlery, 5. Self-
1.2 Food Different kitchen glasswar Assessment/
orders are Food staff, and e, and Reflection
checked for Service checked condime
presentation Styles for any nts. 6. Peer
and special  Check Assessment
appropriate requests Readine
garnish and (e.g., ss of
accompanim allergies, Service
ents. dietary Station:
preferenc Ensure
1.3 Food Sequenc es, or that the
orders are e of modificati service
served to the table ons). station
guests who Service  Double- has all
ordered check the necessar
them. food y tools
items (e.g.,
1.4 Food Techniq
before serving
orders are ues in
serving trays,
served and Carrying
them to napkins,
cleared with plates
ensure serving
minimal and
consisten utensils)
disturbance ashtrays
cy and and that
to the other
correctne the food
guests and in
ss (e.g., orders
accordance
correct are
to hygienic
dishes, organize
requirements
. procedures. portion d.
sizes, 2. Receiving
1.5 Food and and Confirming
orders are temperat the Order
served in ure).  Double-
accordance Check
with the 2. Proper Orders:
enterprise Timing Upon
serving style receiving
standards.  Serve an order
food from the
1.6 Name of kitchen,
within the
the dish or verify the
expected
order is dishes
time
mentioned with the
frame,
upon serving ticket or
ensuring
the guest. order
the food
1.7 is fresh slip to
Sequence of and at avoid
service and the confusio
meal delivery correct n or
is monitored temperat incorrect
in ure (hot servings.
accordance foods  Confirm
with should Special
enterprise be Request
served s: If the
hot, and guest
cold has
foods made
should any
be special
served requests
cold). (e.g.,
 If there specific
are drink
delays, temperat
communi ures or
cate with allergen-
guests free
and dishes),
provide ensure
updates that
on the these
status of requests
their are met.
orders. 3. Serving the
Food
3. Guest  Serving
 Techniq
Preferences ues:
Follow
 Always proper
accomm techniqu
odate es to
any serve
special food
requests neatly
made by and
guests, promptly
such as . This
food might
modificati include:
ons or 
specific Presenti
garnishe ng the
s, to dish:
enhance Make
their sure the
dining dish is
experien presente
ce. d well,
 For with
guests garnishe
with s placed
allergies accordin
or g to
specific restaura
dietary nt
needs, standard
ensure s.
that the  Proper
food Placeme
prepared nt: Place
aligns the food
with in front
these of the
needs. correct
Verify guest,
ingredien ensuring
ts with they are
the seated
kitchen comforta
staff if bly and
necessar that the
y. dish is
easily
accessib
 le.
4. Presentation  Using
Service
 Ensure Plates/Tr
food is ays: If
presente necessar
d in an y, use a
aesthetic tray to
ally deliver
pleasing the food
manner to the
accordin table,
g to the especiall
standard y for
s of the large
venue. orders.
 Plates 4. Post-Service
should Interaction
be clean  Check
and free on the
from Guests:
spills, After
and serving
garnishe the food,
s should check on
be guests to
appropria ensure
tely that
placed everythin
for visual g is to
appeal. their
liking.
5. Serving This
Protocols gives the
opportun
 Serve ity to
food in address
the any
correct concerns
sequenc quickly.
e (e.g.,  Offer
starters, Addition
main al Items:
courses, Offer
and guests
desserts) additiona
. l items
 Serve such as
food from condime
 the nts,
guest’s extra
left and drinks,
drinks or
from their dessert
right, options.
where 5. Handling
appropria Complaints or
te, Issues
accordin  If there
g to are any
industry issues
standard with the
s. food
 Ensure (e.g.,
that the incorrect
food is order,
served food
promptly quality),
after listen
being attentivel
plated in y to the
the guest
kitchen, and
reducing resolve
wait the
times for problem
guests. efficientl
y,
6. Safety and ensuring
Cleanliness guest
satisfacti
 Handle on.
food with  Commun
care to icate the
avoid issue to
contamin the
ation. kitchen
Use and
gloves ensure
where that any
appropria replace
te and ment or
maintain correctio
hygiene ns are
standard handled
s. promptly
 Ensure .
that the 6. Clearing
 dining Plates
area and  When
serving guests
utensils have
are kept finished
clean their
and free meals,
of any clear
hazards. their
plates
efficientl
y without
interrupti
ng the
dining
experien
ce.
 Take
plates,
glasses,
and
utensils
as
needed,
and
replace
them
with
clean
items if
necessar
y.

LO2: Assist the Diners

Assessm Conten Conditions Methodologies Assessment

ent ts Methods
Criteria

2.1 Handlin 1. Dining 1. Hands-On 1. Written and/or

Additional g Environment Practical Training oral questions to
requests Guests  A real or test candidate’s
or needs with simulated  Role- knowledge
of the Special dining playing
guests are Needs setup customer 2. Demonstration
anticipate (e.g., service with questioning
d. on
2.2
Additional restaurant, scenarios 3. Observational
food and café, (e.g., Assessment
beverage banquet greeting,
are hall). taking 4. Role
offered 2. Standard orders, Play/Simulation
and Operating handling
served at Procedures complaints 5. Self-
the (SOPs) ). Assessment/
appropriat  Clear  Practicing Reflection
e times. guidelines table
on setting and 6. Peer Assessment
2.3 customer serving
Necessary service, techniques
condiment order- .
s and taking,  Simulated
appropriat food real-life
e handling, dining
tableware and experience
are complaint s.
provided resolution.
based on 3. Customer 2. Observation &
the food Expectations Shadowing
order.  Understan
ding  Learning
2.4 Delays different from
or types of experience
deficiencie diners d servers
s in (e.g., by
service casual observing
are guests, their
recognize fine-dining techniques
d and customers and
followed , guests communic
up with ation.
promptly dietary  Following
based on restriction a mentor
enterprise s). or
policy. 4. Legal & supervisor
2.5 The Safety during
“3-minute Regulations service
check” is  Knowledg hours.
conducted e of food
to check safety, 3. Theoretical
guest ‘s hygiene, Instruction
satisfactio and
n. hospitality  Studying
laws (e.g., customer
2.6 allergen service
Children
and informatio principles,
guests n, dining
with handling etiquette,
special complaints and menu
needs are profession knowledge
treated ally). .
with extra 5. Service  Learning
attention Equipment & about food
and care. Tools allergens,
 Access to dietary
necessary restrictions
tools such , and
as menus, cultural
trays, dining
POS preference
(Point of s.
Sale)
systems, 4. Interactive
and Workshops
utensils.
6. Workplace  Group
Policies activities
 Awarenes focused on
s of handling
restaurant difficult
policies on customers
seating and
arrangem problem-
ents, solving.
reservatio  Communic
ns, and ation skills
customer and active
engageme listening
nt. exercises.

5. Assessment &
Feedback

 Conductin
g practical
exams,
such as
serving a
table within
a time
limit.
 Receiving
constructiv
 e feedback
from
trainers,
peers, or
customers.

6. Use of
Technology

 Training
with digital
POS
systems
for order-
taking.
 Watching
instruction
al videos
on best
practices
in
customer
service.

LO3: Perform Banquet or Catering Food Service

Assessm Content Conditions Methodologies Assessment

ent s Methods
Criteria

1.1 Banquet 1. Work 1. Written and/or

Servicewa Service Environment & 1. Hands-On oral questions to
re are Setup Practical test candidate’s
prepared Training knowledge
and  A banquet
checked hall,  Role- 2. Demonstration
for catering playing with questioning
completen venue, or different on
ess ahead outdoor service
of time. event styles 3. Observational
space (plated Assessment
3.2 Tables Carrying (real or service,
and chairs Plates simulated) buffet, 4. Role
are set up and . family- Play/Simulation
in Trays
accordanc Procedu  Proper
e with the res table style). 5. Self-
event settings,  Practicing Assessment/
requireme buffet proper Reflection
nts. stations, tray
and carrying, 6. Peer
3.3 Food Food seating beverage Assessment
is served Safety arrangeme pouring,
according Principle nts as per and food
to general s event presentati
service requireme on.
principles. nts.  Simulated
 Access to event
3.4 Food kitchen setups
is handled and with
based on storage different
food areas for table
safety food arrangem
procedure preparatio ents and
s. n and service
3.5 service. styles.
Coordinat
ed service 2. Service 2. Observation
of meal Standards & & Shadowing
courses is Guidelines
ensured.  Learning
 Standard from
3.6 Operating experienc
Assigned Procedure ed
areas are s (SOPs) banquet
kept clean for servers
in banquet by
accordanc service, observing
e with including service
enterprise sequence technique
procedure of service. s.
s.  Health and  Shadowin
safety ga
3.7 Tables regulation catering
are s (food event
cleared hygiene, from
and soiled safe food setup to
dishes handling, breakdow
prepared temperatur n.
to be e control).
brought for  Timing 3. Theoretical
dishwashi and Instruction
ng after coordinati
the event
or on of
function. service  Studying
based on banquet
3.8 event service
Number of schedules. principles
guests ,
being 3. Customer and customer
served is Event service
noted and Requirements etiquette,
monitored. and
 Understan hospitality
ding the industry
type of standards
event .
(wedding,  Learning
corporate about
function, menu
gala, planning,
buffet, food
plated pairing,
service). and
 Awarenes beverage
s of guest service.
preference  Understa
s, dietary nding
restrictions logistics,
, and event
cultural coordinati
considerati on, and
ons. contingen
cy
4. Equipment & planning.
Tools
4. Interactive
 Serving Workshops
trays,
trolleys,  Team
beverage exercises
dispensers on
, utensils, synchroni
and zed
dishware. service
 POS and
(Point of efficiency.
Sale) or  Problem-
ordering solving
systems if activities
applicable. for
 Communic handling
 ation tools last-
(e.g., minute
headset, changes
checklist, or guest
briefing complaint
sheets). s.
 Training
5. Team on
Coordination & emergenc
Communication y
protocols
 Defined and food
roles safety
(waiters, complian
captains, ce.
food
runners, 5. Assessment
chefs, & Feedback
event
coordinato  Practical
rs). examinati
 Clear ons, such
communic as setting
ation up a
between banquet
kitchen, table or
service serving a
staff, and multi-
event course
planners. meal.
 Evaluatio
ns from
trainers,
superviso
rs, or
customer
feedback.
 Self-
assessm
ent and
reflection
on
service
performa
nce.

6. Use of
Technology
  Training
with
event
managem
ent
software
for
banquet
coordinati
on.
 Watching
instructio
nal
videos on
service
technique
s and
hospitality
trends.

By implementing
these conditions
and
methodologies,
trainees can
develop the
necessary skills
to perform
professional
banquet and
catering food
service
efficiently and
effectively.

Would you like

me to tailor this
information to a
specific type of
banquet service
(e.g., hotel
catering, fine
dining, corporate
events)?

LO4: Serve Beverage Orders

Assessmen Contents Condition Methodologie Assessment Methods
t Criteria s s

1.1 Knowledg 1. Written and/or oral

Beverage e on questions to test
orders are different candidate’s
picked up Wines knowledge
promptly and its
from the bar. services 2. Demonstration with
questioning on
4.2 Procedure
Beverage in 3. Observational
orders are presenting Assessment
checked for and
presentation opening 4. Role Play/Simulation
and wines and
appropriate Beverage 5. Self-Assessment/
garnishes. Service Reflection
4.3 6. Peer Assessment
Beverages
are served at
appropriate
times during
meal

4.4
Beverages
are served
efficiently
according to
established
standards of
service.

4.5
Beverages
are served at
the right
temperature.

4.6 For full

bottle wine
orders, wine
is opened
efficiently
with minimal
disturbance
to the other
guests.
4.7 Wine
service is
carried out in
accordance
with
establishme
nt
procedures.

4.8 Coffee
and/or tea
service is
carried out in
accordance
with
establishme
nt
procedure.

LO5: Process Payments and Receipts

Assessment Contents Condition Methodologie Assessment Methods

Criteria s s

1.1 Bills are Procedur 1. Written and/or oral

prepared and e in questions to test
processed Settling candidate’s
accurately in bill knowledge
coordination
with cashier. 2. Demonstration with
questioning on
5.2 Amount
due is verified 3. Observational
with Assessment
customer.
4. Role Play/Simulation
5.3 Cash and
non-cash 5. Self-Assessment/
payments are Reflection
accepted and
receipts are Peer Assessment
issued.

5.4 Change
are given as
required.

5.5 Required
documentatio
n is
completed in
accordance
with
enterprise
policy.

LO6: Conclude Food Service and Close Down Dining Area

Assessmen Contents Condition Methodologie Assessment Methods

t Criteria s s

1.1 Soiled Bidding 1. Written and/or oral

dishes are Goodbye questions to test
removed to candidate’s knowledge
when Customers
guests are 2. Demonstration with
finished questioning on
with the
meal. 3. Observational
Assessment
6.2 Food Clearing of
scraps are Table 4. Role Play/Simulation
handled in Technique
accordance s 5. Self-Assessment/
with Reflection
hygiene
regulations Peer Assessment
and
enterprise
procedures.

6.3
Equipment
are cleaned
and stored
in
accordance
with
hygiene
regulations
and
enterprise
procedures.

6.4 Tables
are cleared,
reset and
made ready
for the next
sitting when
guests are
finished
with the
meal.

6.5 Guests
are thanked
and given a
warm
farewell.

6.6
Electrical
equipment
are turned
off where
appropriate.

LO7: Manage Intoxicated Persons

Assessment Contents Condition Methodologie Assessment Methods

Criteria s s

.1 Levels of Managing 1. Written and/or oral

intoxication Intoxicate questions to test
of customers d candidate’s knowledge
are Customer
determined s 2. Demonstration with
questioning on
7.2 Difficult
situations 3. Observational
are referred Assessment
to an
appropriate 4. Role Play/Simulation
person
5. Self-Assessment/
7.3 Reflection
Appropriate
procedures Peer Assessment
are applied
to the
situation and
in
accordance
with
enterprise
policy

7.4
Legislative
requirement
s are applied