this unit covers the knowledge and skills required in welcoming and greet guests, seating the guest, taking food and and beverage orders, liaise betwe...
this unit covers the knowledge and skills required in serving food orders, assisting the diners, performing banquet or catering food service, serving beverage orders, process payments and re…Full description
Food and Beverage ServiceFull description
Materi tentang Food And BeverageDeskripsi lengkap
Food and Beverage Management 2nd Edition
jFull description
2nd year notesFull description
A study of the current situation of the food and beverage industry of BangladeshFull description
CBLM Output from Trainers' Methodology Course Level I
lesson 1 on food and beverages
A look into the world of beverages commonly sold in bar, restaurants, lounges and other settings around the world. Discusses the steps needed to establish a profitable business that is depen…Descripción completa
A Competency Based Learning Materials made for Junior and Senior students for module and reference in Food and Beverage Service Course ( Provide Room Service).
Arnold ZamoraFull description
take and receive, offertory song,
take and receive, offertory song,
A Cappella From the album "Blessed Be God" featuring 9 choral arrangements of popular religious songsFull description
As the American palate for wine and food, separately and together, continues to evolve, smart chefs and sommeliers are making sure that pairings are broad, deep and coherent.
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COMPETENCY - BASED LEARNING MATERIAL
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Sector
TOURISM Qualification Title
HOW TO USE THIS
FOOD & BEVERAGE SERVICES NCII Unit of Competency
WELCOME GUESTS AND AND TAKE FOOD & BEVERAGE ORDERS Module Title
WELCOMING GUESTS AND TAKE TAKE FOOD & BEVERAGE BEVERAGE ORDERS POLYTECHNIC COLLEGE OF DAVAO DEL SUR- INC0. 'ac Arthur (ighway, )rgy. *iagot, +igos ity
COMPETENCY BASED LEARNING MATERIAL
Welcome to the module in FOOD & BEVERAGE SERVICES NCII QUALIFICATION. This module contains training materials and activities for you to complete. The unit of competency “ Welcome gue! "#$ !"%e oo$ "#$ 'e(e)"ge o)$e)* contains knowledge, skills and attitude required for TRAI!!". #ou are required to go through, a series of learning activities in order to complete each learning outcome outcome of the module. module. In each learning learning outcome are are I#o)m"!+o# S,ee!- Sel.C,ec%T"% S,ee! "#$ /o' S,ee!0 Then follow these activities on your own. If you have questions, don$t hesitate to ask your facilitator for assistance. The goal of this course is the development of practical skills in supervising work%&ased training. Tools Tools in planning, monitoring monitoring and evaluation evaluation of work%&ased training training shall &e prepared during the workshop to support in the implementation of the training program. This module module is prepared prepared to help you achieve achieve the required required competency competency,, in 1FOOD AND BEVERAGE SERVICES NCII*0 This will &e the source of information for you to acquire knowledge and skills in this
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• •
•
•
Work through all the information and complete the activities in each section. Read information sheets and complete the self%check. Answer keys are included in this package to allow immediate immediate feed&ack. feed&ack. Answering Answering the self%check will will help you acquire the knowledge content of this competency. -erform the task sheets and o& sheets until you are confident that your output conforms to the performance criteria checklist that follows the sheets. "u&mit outputs of the task sheets and o& sheets to your facilitator for evaluation and recording in the Accomplishment hart. /utputs shall serve as your portfolio during the institutional competency evaluation.
A ce)!++c"!e o "c,+e(eme#! will &e awarded to you after passing passing the evaluation. #ou must pass pass the instit instituti utiona onall compe competen tency cy evalu evaluati ation on for this this compe competen tency cy &efore &efore movin moving g to anothe another r competency.
Prepare the Dining Room/Restaurant Area for Service
Preparing the dining room/restaurant area for service
TRS1!"#$
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• •
•
•
Work through all the information and complete the activities in each section. Read information sheets and complete the self%check. Answer keys are included in this package to allow immediate immediate feed&ack. feed&ack. Answering Answering the self%check will will help you acquire the knowledge content of this competency. -erform the task sheets and o& sheets until you are confident that your output conforms to the performance criteria checklist that follows the sheets. "u&mit outputs of the task sheets and o& sheets to your facilitator for evaluation and recording in the Accomplishment hart. /utputs shall serve as your portfolio during the institutional competency evaluation.
A ce)!++c"!e o "c,+e(eme#! will &e awarded to you after passing passing the evaluation. #ou must pass pass the instit instituti utiona onall compe competen tency cy evalu evaluati ation on for this this compe competen tency cy &efore &efore movin moving g to anothe another r competency.
