HOME ECONOMICS – K TO 12 BASIC EDUCATION CURRICULUM GUIDE
Technology-Livelihood Education and Technical-Vocational Track specializations may be taken between Grades 9 to 12.
Schools may offer specializations from the four strands as long as the minimum number of hours for each specialization is met.
- K to 12 LIVELIHOOD EDUCATION
- JUNIOR HIGH SCHOOL TECHNOLOGY
- SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK
Food and Beverage Services (NC II) Curriculum Guide
Duration: 160 Hours
This curriculum guide on Food and Beverage Services leads to National Certificate Level II (NC II).This course is designed for a high school student to develop knowledge, skills, and attitude to perform the tasks required.
It covers the core competencies of
(1) prepare 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 guest;
(5) provide room service; and
(6) receive and handle guest concerns.
The preliminaries of this specialization course include the following:
(1) core concepts in food and beverage services,
(2) the relevance of the course, and
(3) exploration of career opportunities as a Food Attendant or Chef de rang.
LEARNING COMPETENCIES
1. Explain core concepts in food and beverage services
2. Discuss the relevance of the course
3. Understand the significance of food and beverage service in today’s market job demands
4. Explore on opportunities
5. Recognize food and beverage service opportunities for other related future careers
PERSONAL ENTREPRENEURIAL COMPETENCIES (PECs)
LO 1. Recognize Personal Entrepreneurial Competencies and Skills (PECs) needed in food and beverage services
1.1 Compare one’s PECs with those of a practitioner/entrepreneur
1.2 Align one’s PECs with those of a practitioner/entrepreneur
1.3 Assess one’s PECs
1.4 Assess practitioner’s PECs
LO 2. Develop and strengthen personal competencies and skills (PECs) needed in food and beverage services
2.1 Identify areas for improvement, development and growth
2.2 Align one’s PECs according to his/her business/career choice
2.3 Create a plan of action that ensures success of his/her business/career choice
ENVIRONMENT AND MARKET (EM)
LO 1. Recognize and understand the market in food and beverage services
1.1 Identify the players/competitors within the town
1.2 Identify the different products/services available in the market
LO 2. Recognize the potential customer/ market in food and beverage services
2.1 Profile potential customers
2.2 Identify the customer’s needs and wants through consumer analysis
2.3 Conduct consumer/market analysis
LO 3. Create new business ideas in food and beverage services by using various techniques
3.1 Explore ways of generating business ideas from ones’ own characteristics/attributes
3.2 Generate business ideas using product innovation from irritants, trends, and emerging needs
3.3 Generate business ideas using Serendipity Walk
LO 4. Develop a product/service in food and beverage services
4.1 Identify what is of “value” to the customer
4.2 Identify the customer
4.3 Explain what makes a product unique and competitive
4.4 Apply creativity and innovative techniques to develop marketable product
4.5 Employ a USP to the product/service
LO 5. Select a business idea based on the criteria and techniques set
5.1 Enumerate various criteria and steps in selecting a business idea
5.2 Apply the criteria/steps in selecting a viable business idea
5.3 Determine a business idea based on the criteria/techniques set
LO 6. Develop a brand for the product
6.1 Identify the benefits of having a good brand
6.2 Enumerate recognizable brands in the town/province
6.3 Enumerate criteria for developing a brand
6.4 Generate a clear appeal
Quarter I
LESSON 1: PREPARE THE DINING ROOM/RESTAURANT AREA FOR SERVICE (AS)
LO 1. Take table reservations
1.1 Answer inquiries promptly, clearly and accurately
1.2 Ask pertinent questions to complete the details of the reservations
1.3 Record reservation data on forms accurately based on establishment’s standards
1.4 Repeat and confirm details of the reservations with the customer
1.5 Provide additional information about the food service establishments
LO 2. Prepare Service Stations and Equipment
2.1 Stock supplies necessary for service
2.2 Clean, wipe and put tableware and dining room equipment in their proper places
2.3 Check the cleanliness and condition of all tables, tableware and dining room equipment
2.4 Fill water pitchers and ice buckets
2.5 Refill condiments and sauce bottles and wipe, clean and dry the necks and tops of the bottles
2.6 Promote special tent cards and similar special displays
2.7 Check equipment and prepare for service
2.8 Apply food hygiene and Occupational Health & Safety measures
LO 3. Set-Up tables in the dining area
3.1 Set table according to the standards of the food service establishment
3.2 Set covers correctly according to the predetermined menu
3.3 Wipe and polish tableware and glassware before they are set up on the table
3.4 Fold properly and laid cloth napkins on the table appropriately according to napkins folding style
3.5 Skirt properly buffet or display tables taking into account symmetry, balance and harmony in size and design
LO 4. Set the mood/ambiance of the dining area
4.1 Adjust light according to time of the day
4.2 Arrange tables, chairs and other dining room furniture to ensure comfort and convenience of the guest
4.3 Play appropriate music when applicable
4.4 Clean and dry floors/carpets
4.5 Adjust air conditions or cooling units for the comfort of the guest
4.6 Set up decorations according to theme or concept of the dining room
Quarter II
LESSON 2: WELCOME GUESTS AND TAKE FOOD AND BEVERAGE ORDERS (GO)
LO 1. Welcome and Greet Guests
1.1 Acknowledge guests as soon as they arrive
1.2 Greet guests with an appropriate welcome
1.3 Check details of reservations based on established standard policy
LO 2. Seat the Guests
2.1 Escort and seat guests according to table allocations
2.2 Utilize tables according to the number of party
2.3 Seat guests evenly among stations to control the traffic flow of guests in the dining room
2.4 Open cloth napkins for the guests when applicable
2.5 Serve water when applicable according to the standards of the food service facility
LO 3. Take Food and Beverage Orders
3.1 Present menu to customers, take orders completely, and take note of the special requests
3.2 Repeat back orders to the guests to confirm items
3.3 Provide and adjust tableware and cutlery appropriate for the menu choices in accordance with established procedures
LO 4. Liaise between kitchen and dining areas
4.1 Place and send orders to the kitchen promptly
4.2 Check quality of food in accordance with established standard
4.3 Check tableware for chips, marks, cleanliness, spills, and drips
4.4 Carry out plates and/or trays safely
4.5 Advise promptly colleagues regarding readiness of items for service
4.6 Relay information about special requests, dietary or cultural requirements accurately to kitchen where appropriate
4.7 Observe work technology according to establishment standard policy and procedure
Quarter III
LESSON 3: PROMOTE FOOD AND BEVERAGE PRODUCTS (PP)
LO 1. Know the Product
1.1 Master the names of past and current trends of dishes in the menu
1.2 Know different types of sauces and accompaniments
1.3 Know common food allergens to prevent serious health consequences
1.4 Study the special dietary requirements and cultural needs of food and beverage products
LO 2. Undertake Suggestive Selling
2.1 Provide information with clear explanations and descriptions about the food items
2.2 Offer items on specials or promos to assist guests with food and beverage selections
2.3 Suggest name of specific menu items to guests to help them make the choice and know what they want
2.4 Recommend standard food and beverage pairings
2.5 Provide several choices or options to guest
2.6 Use descriptive words while explaining the dishes to make it more tempting and appetizing
2.7 Carry out suggestive selling discreetly so as not to be too pushy or too aggressive
LO 3. Carry out Upselling Strategies
3.1 Suggest slow moving but highly profitable items to increase guest check
3.2 Offer second servings of ordered items
3.3 Mention food portion or size for possible adjustments with the orders
3.4 Recommend new items to regular customers to encourage them to try other items in the menu
LESSON 4: PROVIDE FOOD AND BEVERAGE SERVICES TO GUESTS (SG)
LO 1. Serve Food Orders
1.1 Serve food selections promptly from service areas
1.2 Check food orders for presentation and appropriate garnish and accompaniments
1.3 Serve food orders to the guests
1.4 Serve food orders and clear with minimal disturbance to other guests and in accordance to hygienic requirements
1.5 Serve food orders in accordance with the enterprise serving style standards
1.6 Mention the name of the dish or order upon serving the guests
1.7 Monitor sequence of service and meal delivery in accordance with enterprise procedures
LO 2. Assist the Diners
2.1 Attend to anticipated additional request or needs of the guest
2.2 Offer and serve additional food and beverage at the appropriate time
2.3 Provide necessary condiments and appropriate tableware based on the food order
2.4 Recognize and follow up delays or deficiencies in service promptly based on enterprise policy
2.5 Conduct “3-minute check” for guest’s satisfaction
2.6 Treat children and guest with special needs with extra attention and care
LO 3. Perform Banquet or Catering Food Service
3.1 Prepare and check service ware for completeness ahead of time
3.2 Set-up tables and chairs in accordance with the event requirements
3.3 Serve food according to general service principles
3.4 Handle food based on food safety procedures
3.5 Ensure coordinated service of meal courses
3.6 Keep assigned areas clean in accordance with enterprise procedure
3.7 Clear tables and bring soiled dishes for dishwashing after the event or function
3.8 List and monitor number of guest being served
LO 4. Serve Beverage Orders
4.1 Pick-up beverage orders promptly from the bar
4.2 Check beverage orders for presentation and appropriate garnishes
4.3 Serve beverages at appropriate times during the meal
4.4 Serve beverages efficiently according to established standards of service
4.5 Serve beverages at the right temperature
4.6 Open full bottle wine orders efficiently with minimal disturbance to other guests
4.7 Carry out coffee and/or tea service in accordance with establishment procedures
LO 5. Process Payments and Receipts
5.1 Prepare and process bills accurately in coordination with the cashier
5.2 Verify amount due with the customer
5.3 Accept cash and non-cash payments and issue receipts
5.4 Give required change
5.5 Complete required documents in accordance with enterprise policy
LO 6. Conclude Food Service and Close Down Dining Area
6.1 Remove soiled dishes when guest have finished their meal
6.2 Handle food scraps in accordance with hygiene regulations and enterprise procedures
6.3 Clean and store equipment in accordance with hygiene regulations and enterprise procedures
6.4 Clear and reset tables and make ready for the next setting when guests are finished with the meal
6.5 Thank and give warm farewell to the guests
6.6 Turn off electrical equipment where appropriate
LO 7. Manage Intoxicated Persons
7.1 Determine levels of intoxication of the customers
7.2 Refer difficult situations to appropriate person
7.3 Apply appropriate procedure to the situation and in accordance with enterprise policy
7.4 Apply legislative requirements
Quarter IV
LESSON 5: PROVIDE ROOM SERVICE (RS)
LO 1. Take and Process Room Service Orders
1.1 Attend to telephone calls promptly and courteously
1.2 Check and use guests’ names throughout the interaction
1.3 Clarify, repeat and check details of orders with guests for accuracy
1.4 Use suggestive selling techniques when appropriate
1.5 Advise guests of approximate time of delivery
1.6 Record room service orders and check relevant information in accordance with establishment policy and procedures
1.7 Interpret room service orders received from doorknob dockets
1.8 Transfer orders promptly to appropriate location for preparation
LO. 2 Set-Up Trays and Trolleys
2.1 Prepare room service equipment and supplies in accordance with establishment procedures
2.2 Select and check room service equipment and supplies for cleanliness and condition
2.3 Set-Up trays and trolleys keeping in mind balance, safety and attractiveness
2.4 Set-up room service trays and trolleys according to the food and beverage order
2.5 Check orders before leaving the kitchen for delivery
2.6 Cover the food items in delivering to the room
LO 3. Present and Serve Food and Beverage Orders to Guests
3.1 Verify the guest’s name on the bill before announcing the staff’s presence outside the door
3.2 Greet guests politely
3.3 Ask the guest where they want to place the tray or trolley
3.4 Deliver food orders on desired time of the guest
LO 4. Present Room Service Account
4.1 Check and present guests’ accounts for accuracy in accordance with establishment procedures
4.2 Present cash payments to the cashier for processing in accordance with establishment guidelines
4.3 Present charge accounts to guests for signing based on establishment policy and procedures
LO 5. Clear Away Room Service Equipment
5.1 Explain the procedures in taking away the tray and trolley after the guest have finished their meal
5.2 Check and clear the floors in accordance with the establishment’s procedure
5.3 Clean and clear dirty trays in accordance with establishment’s procedure
5.4 Clean and return trays and trolleys to the room service area
LESSON 6: RECEIVE AND HANDLE GUEST CONCERNS (GC)
LO 1. Listen to the Customer’s Complaint
1.1 Obtain the entire story or issue of concern from the guests without interruption
1.2 Note the details of the guest complain or concern
1.3 Give full attention to the complaining guest
1.4 Paraphrase guest complain to determine if the concern is correctly understood
LO 2. Apologize to the Customer
2.1 Offer sincere apology for the disservice
2.2 Show empathy with genuine concern and consideration to the guests
2.3 Avoid excuses or blaming others
2.4 Express gratitude to the guest for bringing the matter up for attention
LO 3. Take Proper Action on the Complaint
3.1 Take appropriate action regarding guest’s concerns
3.2 Inform the right person or department for proper action
3.3 Elevate or refer difficult situations or serious concerns to higher authority
3.4 Follow up and check problem if solved or not
LO 4. Record Complaint
4.1 Document complaints according to establishment standard procedures
4.2 Recognize persons concern and record actions taken
4.3 Log and collate feedback received from the guests
Source: K to 12 Home Economics – Food and Beverage Services (NC II) Curriculum Guide
