JOAN R.

USMAN

FOOD AND BEVERAGE

SERVICES NCII
TRAINER
MELCHORA AQUINO HIGH
SCHOOL
(SENIOR HIGH SCHOOL
DEPARTMENT)
Vision
Mission
"Our mission is to foster a safe, "Our vision is to be a leading
inclusive, and stimulating learning educational institution recognized for
environment that empowers every its innovative teaching practices,
student to achieve their full commitment to equity and inclusivity,
potential. We commit to providing
and dedication to the holistic
a comprehensive educational
experience that promotes academic development of every student. We
excellence, critical thinking, envision a collaborative community
creativity, and character where students are inspired to explore,
development. Through discover, and contribute positively to
collaboration with families and the society. Our graduates will emerge as
community, we inspire lifelong confident, compassionate, and socially
learners who are equipped to thrive responsible individuals ready to face
in a diverse and rapidly changing the challenges of tomorrow."
world."
PROGRAMS OFFERED IN MELCHORA
AQUINO HIGH SCHOOL

ANIMATION
.NET TECHNOLOGY
FOOD AND BEVERAGE
SERVICES
BREAD AND PASTRY
PRODUCTION
COOKERY
 QUALIFICATION

FOOD AND BEVERAGE

SERVICES NC II

TOURISM - SECTOR
FOOD AND BEVERAGE
SERVICES NC II
- is a technical-vocational program
that trains students on the
preparation of food plans and meals
for restaurants, hotels, canteens,
banquets and functions, and basically
any establishment that serves food to
a large number of people.
 FOOD AND BEVERAGE
SERVICES NCII
BASIC COMPETENCIES (18hrs)
1. PARTICIPATE IN WORKPLACE COMMUNICATION
2. WORK IN TEAM ENVIRONMENT
3. PRACTICE CAREER PROFESSIONALISM
4. PRACTICE OCCUPATIONAL HEALTH AND SAFETY
PROCEDURES

COMMON COMPETENCIES (18hrs)

1. DEVELOP AND UPDATED INDUSTRY KNOWLEDGE
2. OBSERVE WORKPLACE HYGEINE PROCEDURES
3. PERFORM COMPUTER OPERATIONS
4. PERFORM WORKPLACE SAFETY PRACTICES
5. PROVIDE EFFECTIVE CUSTOMER SERVICE
 FOOD AND BEVERAGE
SERVICES NCII
CORE COMPETENCIES (320hrs)
1. PREPARE THE DINING ROOM/RESTAURANT
AREA FOR SERVICE
2. WELCOME GUESTS AND TAKE FOOD AND
BEVERAGE ORDERS
3. PROMOTE FOOD AND BEVERAGE
PRODUCTS
4. PROVIDE FOOD AND BEVERAGE SERVICES
TO GUESTS
5. PROVIDE ROOM SERVICE
6. RECEIVE AND HANDLE GUESTS CONCERNS
 Competency-Based
Training (CBT)
CBT is a training delivery approach
that focuses on the competency
development of the learner as a result
of the training.
 10 Principles of CBT
1. The training is based on - learning is based on the Competency
curriculum developed from Based Curriculum which is developed by
the institution.
the competency standards
Unit of Competency
2. Learning is competency-
based or modular in
Module 1 Module 2 Module 3
structure
3. Training delivery is - it is a method in which the trainee works
at their own pace to complete certain tasks
individualized and self- outlined in the training modules.
paced
4. Training is based on - we should teach what you should practice for
you to gain Knowledge, Skills, & Attitude (KSA)
work that must be relevant to industry needs
performed
5. Training materials are directly related to the
competency standards and the curriculum
6. Assessment of learners is based in the collection of
evidences of work performance based on industry or
organizational required standards
7. Training is based both on and off the job components
8. The system allows Recognition of Prior Learning
(RPL)
9. The system allows for learners to enter and exit
programs at different times and levels and to receive
award for competencies attained at any point.
10.Approved training programs are nationally accredited
9 Learning Areas of CBT
1. Practical work Area
2. Learning Resource Area
3. Institutional Assessment Area
4. Contextual Learning laboratory
5. Quality Control Area
6. Trainers Resource Center
7. Distance Learning
8. Computer Laboratory
9. Support Service Area
CBT Delivery Framework
.
 Competency-Based
Learning Material
(CBLM
A well-designed and carefully
developed learning materials
that give trainees detailed
instructions to guide them
through the learning process
 Competency-Based
Learning Material
•
(CBLM)
INFORMATION SHEET
• SELF-CHECK – KNOWLEDGE CHECK
• TASK SHEET – SKILLS CHECK
• JOB SHEET – SKILLS CHECK
• OPERATIONAL CHECK
HOW ARE WE GOING
TO TRACK YOUR
PROGRESS?
 Tracking progress

Progress Chart – monitors student’s

progress through each competencies
and learning outcomes

Achievement Chart – monitors

student’s progress through required
activities and tasks in the CBLM
 Assessment Method

1. Written Test
2. Demonstration
3. Oral Questioning
 The Evaluation System

Satisfactory Not Satisfactory

Competent Not Competent
Thank you
QUALIFICATION

FOOD AND
BEVERAGE
SERVICES NC II
TOURISM - SECTOR
 Unit of Competency #2
(TRS512388)
WELCOME GUESTS AND TAKE
FOOD AND BEVERAGE ORDERS

Learning Outcomes:
LO1 – Welcome and greet guests
LO2 – Seat the guests
LO3 – Take food and beverage orders
LO4 – Liaise between kitchen and
 INFORMATION SHEET 2.1-3
Welcoming and Greeting Guests Procedure

Learning Objectives
After reading this information sheet, you must be able to:
1.Define what a receptionist is and enumerate its
responsibilities
2.Know the points to remember in welcoming and greeting
the guests
3.Perform proper welcome and greeting procedures .
4. Given a standard reception area or waiting lounge, you
should be able to determine and demonstrate the proper
welcoming and greeting procedures as per hotel and
restaurant policies.
 INFORMATION SHEET 2.1-3
Welcoming and Greeting Guests Procedure

Have you ever experienced dining in a restaurant?

What have you observed when you entered a
restaurant?
The arrival of the guests into the dining room or
restaurant is equally important as the meal itself.
Therefore, it is very important that you properly
welcome and greet guests accordingly ay they affect
their dining experience. The guests might not dine at
the restaurant again if you do not treat them
properly.
 INFORMATION SHEET 2.1-3
Welcoming and Greeting Guests Procedure

The person who welcomes or greets guests in the

restaurant is called a receptionist. They are also
known as a host or hostess. A receptionist should be
well groomed and be present at the entrance of the
dining room or restaurant. He or she must greet the
guests with enthusiasm and be respectful at all times
because he or she is the first contact to the guests.
Whatever impression he or she gives will definitely
set the mood for the dining experience.
 INFORMATION SHEET 2.1-3
Welcoming and Greeting Guests Procedure

The person who welcomes or greets guests in the

restaurant is called a receptionist. They are also
known as a host or hostess. A receptionist should be
well groomed and be present at the entrance of the
dining room or restaurant. He or she must greet the
guests with enthusiasm and be respectful at all times
because he or she is the first contact to the guests.
Whatever impression he or she gives will definitely
set the mood for the dining experience.
 INFORMATION SHEET 2.1-3
Welcoming and Greeting Guests Procedure

Points to Remember in Welcoming and Greeting Guests

1. When guests arrive, open the door (if there is one).
Walks towards the guest, make pleasant eye contact
and welcome them with a pleasant greeting.
2. If the guest is a patron or regular customer, welcome
him back.
3. If the outlet is full and there is no available table: “I
am sorry Ma’am/Sir but all the tables are occupied at
the moment. Do you mind waiting at the lounge for
about _____and I will call you the moment we have a
table available for you?
NOW IT’S TIME FOR DEMONSTRATION!
PROCEDURES:
1.Acknowledge new guests as soon as they
arrive (Smiling)
2.Approach the guests with an appropriate
welcome, for example; “Good
morning/afternoon/evening Sir/Madam.
Welcome to The Bistro. I’m Joan, your host for
today”
3.Ask the guest whether they have made any
reservation. If had, ask them booked under
whose name
4. Ask them either they would like to have buffet or
Ala carte (if Ala carte, bring along the menu card
while showing the guests to their seat)
5. Don’t forget to ask them either they are smoking or
not (some restaurant had smoking and non-
smoking section)
6. Show the guest to their seat (normally seat has
being allocated for guest who had make a
reservation)
7. If they don’t have any reservation, allocating the
guest according to the number of cover they come.
NOW IT’S YOUR TIME TO DEMONSTRATE!
NOW IT’S TIME TO KNOW IF WE
LEARN THE CORES..
• YOU WILL NOW UNDERGO AN
EXAM CALLED “INSTITUTIONAL
ASSESSMENT”
- IT’S AN EVALUATION TO KNOW IF
YOU ARE READY TO TAKE THE “FOOD
AND BEVERAGE SERVICES NCII
EXAMINATION”
 INSTITUTIONAL ASSESSMENT
METHODS
• Written Exams
• Demonstration
• Observation with Oral Questioning