ABE International Business College - LP

RCS Bldg, Pamplona Tres Alabang-Zapote Rd. Las Piñas City

This Learning Module

Belongs to:

TVL ______
A.Y. 2019 – 2020
Food and Beverage Service
NCII
LEARNING MODULE
 How to use the Learning Module

Welcome!

The module, “Food and Beverage Service NCII”, contains training materials and activities related
to

In this module, you are required to go through a series of learning activities in order to complete
each learning outcome. In each learning outcome are Information Sheets, Self-Checks, Operation
Sheets and Task/Job Sheets. Follow and perform the activities on your own. If you have questions,
do not hesitate to ask for assistance from your facilitator.

Remember to:

 Work through all the information and complete the activities in each section.
 Read information sheets and complete the self-check. Suggested references are included to
supplement the materials provided in this module.
 Most probably, your trainer will also be your supervisor or manager. He/She will be there to
support you and show you the correct way to do things.
 You will be given plenty of opportunities to ask questions and practice on the job. Make sure you
practice your new skills during regular work shifts. This way, you will improve you speed,
memory and your confidence.
 Use the Self-Checks, Operation Sheets, or Task or Job Sheets at the end of each sections to test your
own progress. Use the Performance Criteria Checklist or Procedural Checklist located after the
sheet to check your own performance.
 When you feel confident that you have had sufficient practice, ask your trainer to evaluate you.
The results of your assessment will be recorded in your Progress Chart and Accomplishment
Chart.
 STUDENT PROFILE

NAME:_____________________________________________ STUDENT NO:____________________

STRAND/SPECIALIZATION:___________________________________________________________
BIRTHDAY:_________________________________________AGE:_____________________________
ADDRESS:_____________________________________________________________________________
_______________________________________________________________________________________
Data Gathering Instrument for Trainee’s Characteristics
Please answer the following instrument according to the characteristics described below.
Encircle the answer of your choice that best describes you as a learner. Blank spaces are provided
for some data that needs your response.

Characteristics of Learners

Average grade in: Average grade in:

English Math
Language, a. 95 and above a. 95 and above
literacy and b. 90 to 94 b. 90 to 94
numeric (LL&N) c. 85 to 89 c. 85 to 89
d. 80 to 84 d. 80 to 84
e. 75 to 79 e. 75 to 79
Ethnicity / Culture:
Cultural and a. Ifugao
Language b. Igorot
background c. Ibanag
d. Gaddang
e. Muslim
f. Ibaloy
g. Others (please specify)____________
Education & Highest Educational Attainment:
General a. High School Level
Knowledge b. High School Graduate
c. College Level
Sex a. Male
b. Female
Physical Ability 1. Disabilities (if any)_________________________
2. Existing Health Conditions (if any)____________________
a. None
b. Asthma
c. Heart disease
d. Anaemia
e. Hypertension
f. Diabetes
g. Others (please specify)____________________
Certificate of employment related to Food and Beverage Service
Previous NCII
experience with
the topic

Characteristics of Learners
 a. Service Crew – 3 months
Previous List down training related to Food and Beverage Services NCII
learning 1. ________________________________________________
experience with 2. ________________________________________________
the topic 3. ________________________________________________
4. ________________________________________________
5. ________________________________________________
Training Level  National Certificates acquired and NC Level
completed 1. _______________________________
2. _______________________________
3. _______________________________
 None_____

Learning Styles a. Visual – The visual learner takes mental pictures of

information given, so in order for this kind of learner
to retain information, oral or written, presentations of
new information must contain diagrams and
drawings, preferably in color. The visual learner can’t
concentrate with a lot of activity around him and will
focus better and learn faster in a quiet study
environment.
b. Kinaesthetic – described as the student in the
classroom, who have problems sitting still and who
often bounce their legs while tapping their fingers on
the desks. They are often referred to as hyperactive
students with concentration issues.
c. Auditory – a learner who has the ability to remember
speeches and lectures in detail but has a hard time
with written text. Having to read long texts is
pointless and will not be retained by the auditory
learner unless it is read aloud.
d. Activist – learns by having a go.
e. Reflector – learns most from activities where they
can watch listen and then review what has happened.
f. Theorist – learns most when ideas are linked to
existing theories and concepts.
g. Pragmatist – learns most from learning activities that
are directly relevant to their situation.
Other Needs a. Financially challenged
b. Working student
c. Solo Parent
d. Others (please specify)________________________

FORM 1.1 SELF-ASSESSMENT CHECK

INSTRUCTIONS: This Self-Check Instrument will give the trainer necessary data or
information which is essential in planning training sessions. Please check
the appropriate box of your answer to the questions below.
C CORE COMPETENCIES YES NO

CAN I…..?

PREPARE THE DINING ROOM / RESTAURANT FOR SERVICE

Take table reservation

Prepare service stations and equipment

Set up the tables in the dining area

Set the mood / ambiance of the dining area

WELCOME GUESTS AND TAKE FOOD AND BEVERAGE ORDERS

Welcome and greet guests

Seat the guest

Take food and beverage orders

Liaise between kitchen and service areas

PROMOTE FOOD AND BEVERAGE PRODUCTS

Know the product

Undertake suggestive selling

Carry out up selling strategies

PROVIDE FOOD AND BEVERAGE SERVICES TO GUESTS

Serve food orders

Assists the diners

Perform banquet or catering food service

CORE COMPETENCIES YES NO

CAN I…?

Process payments and receipts

Conclude food service and close down dining area

Manage intoxicated persons

PROVIDE FOOD SERVICE

Take and process room service orders

Set up trays and trolleys

Present and serve food and beverage orders to guests

Present room service account

 FOOD AND BEVERAGE SERVICE NC II
STUDENT ATTENDANCE SHEET

NAME OF STUDENT:______________________________________STUDENT NO:______________

TOPIC DATE TIME-IN SIGNATURE

 TOTAL NUBER OF ATTENDANCE
TOTAL NUMBER OF ABSENCES

________________________________________________________________
STUDENT SIGNATURE OVER PRINTED NAME

LABORATORY SHEET
TABLE SET UP

Name: ___________________________________________________________ Date: _____________________

Instruction: Perform table setting using two types of cover (5minutes each cover). Your instructor will
evaluate your performance based on the given criteria.

Criteria:
Able to perform table setting (Ala Carte) 40% ________
Able to beat the time 40% ________
Quality of work 20% ________

Total 100% ________

Criteria:
Able to perform table setting (Table d’hote) 40% ________
Able to beat the time 40% ________
Quality of work 20% ________

Total 100% ________

Comments / Suggestion:

___________________________________________________________________________________________
___________________________________________________________________________________________
___________________________________________________________________________________________
___________________________________________________________________________________________

Instructor’s Signature over printed name:

_____________________________________________

CONGRATULATIONS!
YOU HAVE GONE THIS FAR….

BE READY FOR YOUR INSTITUTIONAL ASSESSMENT

WHICH INCLUDES
WRITTEN TEST
ORAL QUESTIONNING
AND ACTUAL DEMONSTRATION

NOTE: Please do not skip any part of this Learning

Module. This will be part of your Final Grade.

Thank you for taking time to read and accomplished all

the task and activities.

Yours truly,
 __________________________________
PRINCESS LEANNE H. VIRAY, LPT
ASSISTANT INSTRUCTOR I – TVL H.E.

LABORATORY ACTIVITY
EVALUATION SHEET / RUBICS

NAME OF STUDENT: ________________________________________________ DATE: ________________

Scores: A.______ B.______ C. ______ D. ________ Total Score: ______________ Rating:__________

Instruction: Perform the complete dining service using the following criteria and standards.
Rate with 1 – if standard is complied with and 0 if the standard is not met

Standards 1st try 2nd try

A. TABLE SET UP
1. Mis-en-place requirements (linen, glassware, cutleries, china, etc.)
are complete, sanitized and wiped dry before the start of service.
2. All cutleries, china, cups, glasses, etc) are set up on the appropriate
side, in the right order of sequence.
3. All condiments are filled to the rim before service
4. Balance and uniformity are strictly observed
5. All side tabled – presidential, head tables, registration and coffee
break tables are properly folded.
6. The napkins are properly folded.
7. The chairs, tables and utensils are in good condition and without
damage.
SCORE
B. TABLE SERVICE
1. The guests are greeted and assisted in getting seated.
2. The guests are assisted in lining up in the buffet table
3. Ala Carte orders are served using the right equipment / container
4. The food is served using the right container
5. The food order is checked before serving
6. Plated food is positioned properly
7. The name of the dish is mentioned upon serving to the guests
8. The service of food is done in proper sequence – appetizer to
 dessert
9. The ladies, gentlemen and host are served in proper sequence.
10. The food is served to the right person following a coding system or
table pan
11. The food is served on the appropriate side of the guests
12. The bowls are underlined with appropriate under liner
13. Proper etiquette is observed – no crossing of guest, saying excuse
me, etc.
14. Beverage / bar items are served using bar tray
15. Water is served in appropriate glasses
16. Soiled dishes are cleared properly at the right time and on the right
side of the guests
17. The 3’s (scrape, stack, segregate) in bussing soiled dishes are
followed
18. The permission of the guest is secured before bussing soiled dishes,
and right phraseology is used.
19. Additional orders are immediately attended to
SCORE
C. ORDER TAKING AND MERCHANDISING
1. The menu is properly presented using the right phraseology
2. Order taking is done in the right sequence – honouree first, then
ladies, gentlemen and lastly the host
3. Customers are approached on the appropriate side and distance,
with pleasant facial expression displayed before the guest
4. Proper coding is done such that each order is identified with the
right customer
5. Appropriate suggestions or recommendations on the menu are
given
6. Questions on the menu as well as beverages are properly answered
7. Orders are clarified and repeated
8. Important information is verified from the guest, i.e. manner of
preparation (rare, medium rare steak, etc.)
9. Food and beverage orders are properly written in an order slip
10. Menu and beverage merchandising is done in a persuasive manner
11. Guest is informed outright when the item is out of stock or takes a
longer time for preparation
SCORE
D. CUSTOMER RELATIONS
1. Warm and pleasant smile is projected in attending to the customers
2. Attendant is alert in responding to customers’ needs and requests
3. Queries of guests are satisfactorily answered
4. Complaints are satisfactorily and tactfully handled
5. Customers feedback regarding the food and service is solicited
SCORE
 TABLE NAPKIN FOLDING
Name: ________________________________________________________ Date:_____________________

Instruction: Perform ten (10) Napkin folding in just 2 minutes

Your instructor will evaluate your performance based on the given criteria

Criteria:

Able to perform 10 napkin folding 40%

Able to beat the time 40%
Quality of work 20%
Total 100%

Napkin Folding Yes No

TOTAL

Comments / Suggestion
_________________________________________________________________________________________
_________________________________________________________________________________________
_________________________________________________________________________________________
_________________________________________________________________________________________

Instructors Signature over printed name:

_____________________________________________

Insta-Learn
Instruction: Draw or paste a picture of French Service set up for:

Breakfast

Lunch

Dinner
 Insta-Learn
Instruction: Draw or paste a picture of Russian Service set up for:

Breakfast

Lunch

Dinner
 Insta-Learn
Instruction: Draw or paste a picture of American Service set up for:

Breakfast

Lunch

Dinner
 Insta-Learn
Instruction: Draw or paste a picture of Buffet Arrangement:
 Insta-Learn
Instruction: Draw or paste a picture of Different types of Buffet set-up / Table Arrangement:
 ACTIVITY NO.________
DINING TOOLS AND EQUIPMENT

Instruction: Provide the necessary usage of the following dining tools and equipment. Write your
answer on the box provided.

Tools / Equipment Use

1. White Wine glass

2. Red Wine glass

3. Water Goblet

4. Serving Spoon

5. Soup Ladle

6. Sauce Ladle

7. Table spoon

8. Dessert spoon

9. Soup Spoon

10. Parfait spoon

11. Demitasse spoon

12. Teaspoon

13. Escargot Fork

14. Cocktail fork

15. Dessert spoon

16. Dinner fork

17. Serving fork

18. Dinner knife

19. Butter spreader

20. Fish knife