This document provides information about the Food and Beverage Services NC II Qualification in the Philippines. It discusses the importance of the sector, basic and common competencies, and six core competencies including preparing dining areas, taking food orders, promoting products, serving guests, providing room service, and handling customer concerns. It also outlines the assessment process, career opportunities, and requirements to achieve the national certification for Food and Beverage Services NC II.

1. PRAYER

2. Levylyn T.
Damasco
SHS Teacher - Angono National High School
TESDA Trainer

5. Food and Beverage
Services STUDENTS in
New NORMAL

9. FOOD AND
BEVERAGE
SERVICES NC II

10. Importance
of Food and
Beverage
Services

11. Basic- 18 hours
Common-18 hours
Core
Competencies-
320 hours

12. Basic Competencies
Participate in workplace communication
Work in team environment
Practice career professionalism
Practice occupational health and safety
procedures

13.  Develop and update industry knowledge
 Observe workplace hygiene procedures
 Perform computer operations
 Perform workplace and safety practices
 Provide effective customer service
Common Competencies

14. Unit of Competencies
The FOOD AND BEVERAGES SERVICES NC II Qualification consists of competencies that
a person must achieve to;
 Prepare the Dining Rooms/ Restaurant area for services.
 Welcome guests and take Food and Beverages orders.
 Promote Food and Beverage Products
 Provide Food and Beverages Services to Guest.
 Provide Room Services
 Receive and Handle Guest Concern.

15. Set up the tables in the
dining area
Take table Reservations
Prepare service stations
and equipment
CORE
COMPETENCIES
1. Prepare the Dining
Rooms / Restaurant
area for services.
Set the mood/ambiance of
the dining area

16. TAKING RESERVATIONS IN THE RESTAURANT
1. Exceptional Quality
2. Food Quality
3. Quality Atmosphere
4. Memorable Service
5. How to Speak with the Customers
6. How to Answer the Phone in a busy situation
7. How to serve and clear food
8. Speed of Service
9. Caring for Upset Customers

17. PREPARE SERVICE STATIONS AND EQUIPMENT
SOP- Standard Operating Procedure – is the
most important guide for any service
operation.
Mise-en-place means “putting in place” or
“everything in its place”.

18. SET UP THE TABLES IN THE DINING AREA
Table appointments – are the items used to set a
table. A place setting is all the items each person
needs for eating, this includes following
appointment.
1. Dinnerware (plates, cups, saucers, and bowls)
2. Glassware (glasses of all shapes and sizes)
3. Flatware (forks, spoons, and knives)
4. Napkins
5. Centerpiece
6. Placemats or tablecloths, optional

19. A PICTURE IS WORTH A
THOUSAND WORDS

20. A PICTURE IS WORTH A
THOUSAND WORDS

22. SET THE MOOD / AMBIENCE OF THE DINING AREA
1. Elements of setting the ambience of the dining area
2. Dining Procedures in setting the mood and ambience
of the dining area
3. Operating audio-visual equipment
4. Cleaning procedures on floors / carpets
5. Temperature Setting

23. American
Set Up

24. French Set Up

25. Russian Set Up

26. Buffet Set Up
https://www.entertainingdiva.com

27. Taking Food and
Beverage Orders
Welcoming the Guest
Seating Guest
CORE
COMPETENCIES
2. Welcome guests and
take Food and Beverages
orders

28. Welcome and Greet the Guests

29. Welcome and Greet the Guest

30. Set the Guests
1. Who seats a Guest?
2. Where to seats a Guest?
3. How to seat a Guest?
4. Placing Napkin for the Guest
in Restaurant Procedure
5. Serving water procedure

31. Take Food and Beverage Orders
Sequence of Food Service
1. Greeting and Seating
2. Menu Presentation Service Standards
3. Order Taking Service Standards
4. Point of Sale key in Procedure
5. Order Delivery Service
6. Handling Bills and Final Statement
7. Guest Departure and Fond Farewell

32. Take Food and Beverage Orders

33. Know the product
Undertake Suggestive
selling
CORE
COMPETENCIES
3. Promote Foods and
Beverages Products

34. KNOW THE PRODUCT
The Key to Understanding and Mastering Recipes
1. We eat with our 5 senses, so cook with the 5 senses…

35. Undertake Suggestive Selling
Categories / Content of the Menu

36. Serve food orders
Perform banquet or
catering food service
CORE
COMPETENCIES
4. Provide Food and
Beverages Services to
Guest
Assist the diners
Serve Beverage
Orders
Process payments and
Receipts
Conclude food service
and close dining
Area
Manage intoxicated
persons

37. SERVE FOOD ORDERS
SEQUENCE OF SERVICE
1. Greeting the customer

38. SERVE FOOD ORDERS
SEQUENCE OF SERVICE
2. Taking Orders

39. SERVE FOOD ORDERS
SEQUENCE OF SERVICE
3. Serving the meal and
maintenance service

40. Serve Food Orders
SEQUENCE OF SERVICE
4. Presenting the Check
and Saying Goodbye

41. Present and serve food and
beverage orders to guests
Take and process
room service orders
Set up trays and
Trolleys
CORE
COMPETENCIES
5. Provide Room Services
Present room service
account
Clear away room service
equipment

42. Take proper action on the
complaint
Listen to the complaint
Apologize to the guest
CORE
COMPETENCIES
6. Receive and Handle
Guest Concern
Record complaint

43. TRAINEE REQUIREMENTS
Trainees or students who wish to enter this training
should possess the following requirements:
• can communicate in basic English in both oral and
written form
• must have completed the 10-year basic education
• can perform basic mathematical computation
• must be competent in the entire Food and Beverage
Services NCII qualification
either through training, experience or certification

44. Assessment
Approach
• Simulation/
Practical test
• Oral questioning
• Written exam
• Practical Role play
Individual and group
demonstration
• Individual Report
• Written exam

45. Career Opportunities for Food and
Beverage Services NC II graduates
Entry Level Jobs
Jobs requiring no prior to minimal
level of experience:
• F&B service attendant
• Waiter
• Dishwasher
• Foodservice Counter Attendant
• Kitchen Helper
• Room Service Attendant

46. Career Opportunities
for Food and
Beverage Services NC
II graduates
Entry Level Jobs
Jobs requiring no prior to
minimal level of experience:
• Cruise Line Staff
• Food Packager
• Food and Beverage Checker

47. Career Opportunities for
Food and Beverage Services
NC II graduates
Managerial Level Positions
Required trainings and prior job experience
of a few years:
• Food and Beverage Supervisor
• Food service managers
• Bar Operations Supervisor
• Food Operations Officer
• Chief Steward

48. National
Assessment and
Certification
 Successful candidates shall be
awarded a National Certificate
signed by the TESDA Director
General.
 To attain the National
Qualification of FOOD AND
BEVERAGES SERVICES
NC II, NC III the candidate
must demonstrate
competence in all the units
of competency listed in
Section 1.

49. Venus
Despite being red, Mars is
actually a cold place full of
iron oxide dust
Mercury is the closest
planet to the Sun and the
smallest one
Mercury
Venus has a beautiful
name and is the second
planet from the Sun
Mars
NATIONAL
CERTIFICATE

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