Food and Beverage Services NCII

What is Food and Beverage Services NCII?

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. The program teaches students how to properly
welcome guests and take food and beverage orders, promote food and beverage
products and provide food and beverage service to guests. More importantly,
students are properly oriented on how to receive and handle guest concerns. The
Food and Beverage Services NCII program also develops students’ skills in bar
operation and maintenance and cocktail preparation and mixing.
6 Core Competences in Food and Beverage Services NCII
Prepare the dining room /restaurant area for service
Welcome guests and take food and beverage orders
Promote food and beverage products
Provide food and beverage services to guests
Provide room service
Receive and handle guest concerns
Entry Requirements for Food and Beverage Services NCII
can communicate in basic English both oral and written
completed 10-years of school education
can perform basic mathematical computation
Career Opportunities for Food and Beverage Services NC II graduates
Entry Level jobs
F&B service attendant – a person who takes customer orders, ensures tables are
clear and carries dishes back to the kitchen area
Waiter – the work includes cleaning and setting up tables, explaining menus,
taking orders, and serving food and beverages.
Dishwasher – clean dishes, utensils, kitchens, and food preparation equipment.
Foodservice Counter Attendant – prepares, heats and finishes simple food items;
usually employed in more casual diners or in fast-food chains
Kitchen Helper – cleans and sanitizes kitchen equipment; assists in basic food
preparation; receives and stores products in kitchens.
Room Service Attendant – provide food and beverage services to guests in their
staterooms, as well as in cafes, restaurants, and other onboard food and beverage
venues.
Bar Utility – responsible for supporting bar operations, ensuring an adequate
supply of alcohol and mixers, clean glasses, ice, and garnishes in all bar venues;
and maintaining the cleanliness of all bar areas, glassware, and equipment
Bar Servers – suggest, serve, and sell beverages to guests seated at tables or
standing in bars, cocktail lounges, and during special events throughout the
vessel, providing excellent service and ensuring that guest safety comes first.
Cruise Line Staff – maintains passenger cabins and runs the restaurant, bar,
recreation area and retail shops inside a cruise ship
Food Packager – responsible for stacking and piling goods into their correct
containers and preparing them for shipment using various equipment; cleans and
prepares containers before placing goods in them.
Food and Beverage Checker – computes food or beverage service bills and
verifies completeness of customer orders in hotel kitchen, dining room,
restaurant, or service bar.

Mid-Level Positions
Bartender – a person who serves alcoholic beverages; responsibilities include
maintaining supplies and inventory for the bar and mixing a variety of cocktails
Head waiter/waitress – responsible and accountable for all dining areas
throughout the day; interacts with guests on a daily basis to ensure satisfaction
and assists the Restaurant Manager with any guest demands
F&B Controller – compiles and computes amounts and costs of food sold and
bought from records casher and other summaries.
Managerial Positions
Food and Beverage Supervisor – manages the whole operation and control of the
food and beverage department
Food service managers – responsible for the daily operation of restaurants and
other establishments that prepare and serve food and beverages.
Bar Operations Supervisor – direct, control and arrange all staff, within the direct
span of control ensuring customer requirements are satisfied.
Food Operations Officer – ensure that all reporting and control procedures in the
operations, customer service, quality of production, hygiene and cleanliness
standards, maintenance and general administration are completed and in place
according to company’s policy and chain operation manual.
Chief Steward – supervises and coordinates activities of pantry, storeroom, and
non-cooking kitchen workers as well as purchases, kitchen supplies, and
equipment.

Table Napkin Folding

Bishop’s Hat Napkin Folding
1. Lay the napkin face down in front of you.
2. Fold the dinner napkin in half so that the open end is towards you.
3. Fold the far-right corner diagonally towards you, resting the point in the center of the
side closest to you.
4. Fold the near-left corner diagonally away from you, resting it so that it lays right next
to the previous fold.
5. Flip the napkin over and orient it so it points to the far-left and to the near-right.
6. Fold the bottom half of the napkin up and away from you, laying it so the far edges
run on top of one other.
7. Reach underneath of the napkin and pull out the flap on the right, making the near-
side come to two points.
8. Gently roll the left half of the left triangle over and tuck it’s end underneath the right
triangle.
9. Flip the napkin over, points pointing away from you.
10. Fold the right-triangle to the left, tucking it’s end into the other triangle.
11. Open up the hat and press the material inside down to fill it out so that it becomes
circular.

Birds of Paradise Napkin Folding

1. Lay the napkin face down in front of you.
2. Fold the napkin in half.
3. Fold the napkin in quarters.
4. Fold the napkin in half diagonally, creating a triangle.
5. Orient the triangle so the open tip is facing away from you.
6. Fold the right corner diagonally towards you – laying it down along the centerline of
the triangle, making a new tip pointing towards you.
7. Do the same with the left corner, fold it diagonally toward you and press it down next
to the previous fold.
8. Fold the two "wings" that you just made in folds 6 and 7 under so that you have your
original triangle shape back.
9. Fold the triangle in half by bringing the center seam towards you and allowing the
ends to fall.
10. This bird’s almost ready to fly, but first you must give it some feathers. While holding
the base firmly to keep your folds together, pull up the four ‘flaps’ created by the
napkin’s corners.

Fan with stand Napkin Folding

1. Lay the napkin face-down in front of you.
2. Fold the napkin in half and orient the open end towards you.
3. Fold the napkin like an accordion starting at either narrow end. Leave one end with 2-
3 inches of unfolded napkin to support the standing fan.
4. Fold the napkin in half with the accordion folds on the outside.
5. Grasp the unfolded corners where they meet on the open end and fold them in
diagonally, tucking them under the accordion folds.
6. Open it and stand it up.

Pyramid Napkin Folding

1. Lay the napkin face down.
2. Fold the napkin in half diagonally or bring the top left corner towards you to meet the
bottom right corner.
3. Turn the napkin so the open end is facing away from you.
4. Take the right end and fold it up to meet the far corner. Make sure the edge of the
fold remains in the center.
5. Repeat the fold with the left side, ending with the diamond shape you see here.
6. Turnover and you’ll want the open end facing away from you.
7. Fold in half by bringing the farthest point of the diamond up and back to the nearest
point. Turnover and keep the open end facing you.
8. Fold the napkin along the center and here is your pyramid.
Candle Napkin Folding
1. Lay the napkin face down in front of you.
2. Fold the napkin in half diagonally.
3. Orient the napkin so the open ends point away from you.
4. Fold the long side up just about an inch. Press this fold down well or it will interfere
with the next step.
5. Starting at either end, tightly roll the napkin into a cylinder. Take care to roll it straight
so it will stand solidly.
6. Tuck the end of the roll into the base on the backside and stand it up.

Banana Napkin Folding

1. Lay napkin face down.
2. A triangle formed
3. Repeat the process again.
4. Fold bottom point 2/3 way to top and fold back onto itself.
5. Turn Napkin over bring the corners together.
6. Peel two top corners to make banana. Open base of fold and stand upright.

Rosebud Napkin Folding

1. Lay the napkin face-down in front of you.
2. Fold the napkin in half diagonally.
3. Orient the napkin so the open end points away from you.
4. Fold the far-right corner up diagonally so that the point rests on top of the far corner.
5. Repeat step four on the other side, bringing the left-most corner up to meet the far
corner, creating a diamond shape.
6. Flip the napkin over while keeping the open end pointing away from you.
7. Fold the bottom of the napkin up about 3/4’s of the way and press the fold down well.
8. Flip the napkin over.
9. Curl both sites up so they meet in the middle and tuck one into the other.
10. Stand it up and straighten it out.

French Napkin Folding

1. Lay the napkin face-down in front of you.
2. Fold the napkin in half diagonally.
3. Orient the napkin so the long side is on the left.
4. Fold the far corner of the napkin diagonally towards you and to the right so that the
crease falls an inch or two short of the right-most corner and the newly formed point at
the bottom is a few inches to the right of the left one.
5. Fold the right-most point towards you, pivoting at the same place the last fold pivoted.

Lotus Napkin Folding

1. Get a Square Dinner Napkin
2. Fold a Corner of the Napkin to the Center
3. Continue to Fold
4. Prepare to Flip
5. Flip the Napkin
6. Repeat Step 2 (Fold a Corner of the Napkin to the Center)
7. Repeat Step 3 (Continue to Fold)
8. Create the Petals

Double Lotus Napkin folding

1. Get a Square Dinner Napkin
2. Fold a Corner of the Napkin to the Center
3. Continue to Fold
4. Repeat process from 1 to 3.
5. Prepare to Flip
6. Flip the Napkin
7. Repeat Step 2 (Fold a Corner of the Napkin to the Center)
8. Repeat Step 3 (Continue to Fold)
9. Create the Petals

Restaurant and Bar Utensils

 Chinawares
Showplate – has 12 inches in diameter and use as the underliner of all
chinawares
Dinner plate - a large plate usually 10 inches in diameter used for the
main course of a meal.
Dessert plate - a small plate on which dessert can be served.
Bread plate - is a small plate use for bread. 
Salad plate - a plate about seven inches in diameter for individual
servings of salad. The larger salad plate is about 8 to 8.5 inches
in diameter, the smaller 7 to 7.5 inches.
Fish plate - plate about 8 to 9 inches in diameter use to serve fish
dishes.
Saucer -  is a small, rounded dish that sits beneath a tea or coffee cup.
Bouillon cup with underliner - are small pieces of dinnerware ideal for
serving small portions of soup.
Tureen soup -  is a serving dish for foods such as soups or stews, often
shaped as a broad, deep, oval vessel with fixed handles and a low
domed cover with a knob or handle
 Glasswares
Collins glass - used to serve mixed drinks, especially Tom Collins or
John Collins cocktails. It is cylindrical in shape and narrower and taller
than a highball glass. This glass is mainly used for soft drinks, juices, and
mixed drinks.
Highball glass - is a glass tumbler used to serve 'tall' cocktails and other
mixed drinks that contain a large proportion of a non-alcoholic mixer,
and are poured over ice. Highball glass is shorter and wider in shape.
Iced tea glass - designed to show off the color of the ice cubes
and tea inside perfectly portioned glassware.
Red wine glass – use for red wines.
White wine glass – use for white wine.
Champagne glass - known sometimes as a champagne tulip—is a tall,
narrow glass used for serving champagne.
Water goblet - use to consume water, not any other beverages.
Cocktail glass – is a glass with an inverted cone bowl, mainly used
to serve straight-up cocktails.
 Silverwares
Oyster forks – a narrow fork with three tines, this fork (also called a
seafood or cocktail fork) is useful for handling shellfish, or for picking up
shrimp from a shrimp cocktail.
Soup spoon — with a large or rounded bowl for eating soup.
Cocktail fork - A small fork resembling a trident, used for
spearing cocktail garnishes such as olives. They usually have only three
tines and are smaller than standard dinner forks.
Dessert spoon and fork – use for desserts
Fish fork – use for fish dishes together with fish plate and fish knife
Teaspoon (tsp.)- a small spoon that can be used to stir a cup of tea or
coffee, or as a tool for measuring volume.
Dinner knives - are typically of moderate sharpness only, designed to
cut prepared and cooked food.  Knife used to eat the main course of
a meal.
Butter spreader - a small knife with a wide, flat blade, as for spreading
butter on bread or rolls.
Fish knife - with a scalloped shaped blade, the end is just pointy enough
to pick small bones from a cooked fish, and the flat blade is useful for
sliding between the flesh and skin
Steak knives - are small knives that are used at the table for cooked
food. They're great for steak, chicken, and fish. 
 Other Accessories:
Sugar container - store sugars, whether granulated, brown, or
confectioner's.
Creamer container - is used to store creamer. Creamer use to lighten
and sweeten black coffee, espresso, or tea, whether served hot or cold.
Teapot - is a vessel used for steeping tea leaves or a herbal mix in
boiling or near-boiling water, and for serving the tea.
Vase - use to enhance the beauty of the table
Salt and pepper shakers – use to add flavor to the food
Toothpick - is a small stick of wood, plastic, or bamboo used to remove
detritus from the teeth, usually after a meal.
Oval tray - a shallow platform designed for the carrying of items.
Bar tray - is a flat, round tray specially designed for carrying glassware.
Also known as a waiter's tray, they are most commonly used by waiters
and bar staff.
Ice Buckets - utensil that holds and keeps ice from melting rapidly
Stainless pitcher - is a container with a spout used for storing and
pouring liquids.
Wine bucket - is a container that holds ice cubes or cold water and ice.
You can use it to put bottles of wine in and keep the wine cool.
Corkscrew - is a tool for drawing corks from wine bottles and other
household bottles that may be sealed with corks.
Breadbasket - a basket for holding bread.
Food tongs - are a type of tool used to grip and lift food instead of
holding them directly with hands.
Wine bottle holders – use to hold wines
Cake Server - is used to place pieces of cut cake and pie on plates to be
served.
Menu card - its purpose is to display the food to your guests