Republic of the Philippines

Commission on Higher Education

Region V
SPJ International Technology Institute, Inc.
San Isidro Poblacion, Tinambac, Camarines Sur

BACHELOR OF TECHNICAL TEACHER EDUCATION

Major in Food AND Service Management

SUBJECT MATTER BUDGET

(Food and Beverage Service NC II)

Prepared by:

Besenio, Judith C.
Brioso, Lovelyn M.
Narito, Wella Mae P.
Vale, Jessalyn C.
Reviewed/ Checked by:

MICHAEL R. DUPAL-AG
Program Chair
 SUBJECT MATTER BUDGET (SMB)
Food and Beverage Service NC II

Course Description:

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.

Quarter I: PREPARE THE DINING AREA/ RESTAURANT FOR SERVICE

Lesson Content Learning Outcomes No. of Week No. Code

Hours
Prepare the dining area/  Food Service Operation LO 1.Take table reservation Week 1 and 2 TLE_HEFBS9-12AS-Ia-
restaurant for service  Reservation Process  1.1 4 hrs (16 hours) b-1
 Telephone ethics  1.2 4 hrs
 1.3 4 hrs
 1.4 2 hr
 1.5 2 hr
 Preparation of service LO 2.Prepare Service Stations and Week 3 and 4 TLE_HEFBS9-12AS-Ic-
equipment/utensils and Equipment (16 hours) d-2
supplies  2.1 2 hrs
 Basic Types of Tableware  2.2 2 hrs
a. Dinnerware/ chinaware  2.3 2 hrs
b. Beverage ware/  2.4 2 hrs
glassware  2.5 2 hrs
c. Silverware/cutlery  2.6 2 hrs
 Station Mise-en-place  2.7 2 hrs
 Cleanliness and condition of  2.8 2 hrs
equipment/utensils, furniture
and supplies
 Legislation on OH & S and
food hygiene
 General Rules in Laying LO 3. Set-Up tables in the dining Week 5 and 6 TLE_HEFBS9-12AS-Ie-f-
Covers/Table Set-Up area (16 hours) 3
 Different Napkin Folding  3.1 3 hrs
Styles  3.2 3 hrs
  Table Skirting Styles  3.3 3 hrs
 3.4 4.5 hrs
 3.5 4.5 hrs
 Banquet Set-Up Styles LO 4. Set the mood/ambiance of the Week 7 and 8 TLE_HEFBS9-12AS-Ig-
dining area (16 hours) h-4
 4.1 2 hrs
 4.2 4 hrs
 4.3 2 hrs
 4.4 2 hrs
 4.5 2 hrs
 4.6 4 hrs

Quarter II: WELCOME GUESTS AND TAKE FOOD AND BEVERAGE ORDERS

Welcome guests and take  Sequence of Food Service LO 1. Welcome and Greet Guests Week 1 and 2 TLE_HEFBS9-12GO-IIa-b-1
food and beverage orders  Welcoming and Greeting  1.1 6 hrs (16 hours)
Guests Procedure  1.2 6 hrs
 1.3 4 hrs

 Procedure and rationale in LO 2. Seat the Guests Week 3 and 4 TLE_HEFBS9-12GO-IIc-d-2

seating the guests  2.1 2 hrs (16 hours)
 2.2 4 hrs
 2.3 4 hrs
 2.4 4 hrs
 2.5 2 hrs
 Order Taking Procedures LO 3. Take Food and Beverage Week 5 and 6 TLE_HEFBS9-12GO-IIe-
 Basic Menu Types Orders (16 hours) f-3
 Select appropriate tableware  3.1 4 hrs
and cutlery for the chosen  3.2 6 hrs
menu  3.3 6 hrs

 Workflow structures within food and LO 4. Liaise between kitchen and Week 7 and 8 TLE_HEFBS9-12GO-IIg-
beverage service location dining areas (16 hours) h-4
 Product and Service Knowledge  4.1 2 hrs
 Communication and  4.2 3 hrs
interpersonal skills  4.3 2 hrs
 Tray and plate carrying  4.4 3 hrs
techniques  4.5 2 hrs
 Duties and responsibilities of  4.6 2 hrs
food service team  4.7 2 hrs
Quarter III: PROMOTE FOOD AND BEVERAGE PRODUCTS

Promote food and  Past and Current Trends in LO 1. Know the Product Week 1 TLE_HEFBS9-12PP-IIIa-
beverage products Food and Beverage  1.1 2 hrs (8 hours) 1
 Types of Menu  1.2 2 hrs
 Types of food and beverages  1.3 2 hrs
a. Special dietary  1.4 2 hrs
requirements
b. Special cultural needs
 Food Allergens
 Suggestive Selling Techniques and LO 2. Undertake Suggestive Week 2 TLE_HEFBS9-12PP-
Procedure Selling (8 hours) IIIb-2
 Basic communication skills  2.1 1.5 hrs
 Food and Beverage Pairing  2.2 1 hr
Techniques  2.3 1 hr
 2.4 1.5 hrs
 2.5 1 hr
 2.6 1 hr
 2.7 1 hr
 Upselling Techniques LO 3. Carry out Upselling Strategies Week 3 TLE_HEFBS9-12PP-IIIc-
 3.1 2 hrs (8 hours) 3
 3.2 2 hrs
 3.3 2 hrs
 3.4 2 hrs

Provide food and  Principles in Food and Beverage LO 1. Serve Food Orders Week 4 TLE_HEFBS9-12SG-
beverage services to Service  1.1 .5 hr (4.5 hours) IIId-4
guests  Different Food Service Styles  1.2 .5 hr
 Sequence of table Service  1.3 .5 hr
 Techniques in Carrying plates and  1.4 .5 hr
ashtrays  1.5 1 hr
 1.6 .5 hr
 1.7 1 hrs

 Handling Guests with LO 2. Assist the Diners Week 4 TLE_HEFBS9-12SG-

Special Needs  2.1 .5 hr (3.5 hours) IIId-5
 2.2 .5 hr
 2.3 .5 hr
  2.4 .5 hr
 2.5 1 hr
 2.6 .5 hr

 Banquet Service LO 3. Perform Banquet or Catering Food Week 5 TLE_HEFBS9-12SG-

 Carrying Plates and Trays Procedure Service (8 hours) IIIe-6
 Food Safety Principles  3.1 1 hr
 3.2 1 hr
 3.3 1 hr
 3.4 1 hr
 3.5 1 hr
 3.6 1 hr
 3.7 1 hr
 3.8 1 hr
 Knowledge on different Wines and its LO 4. Serve Beverage Orders Week 6 and 7 TLE_HEFBS9-12SG-IIIf-
services  4.1 2 hrs (16 hours) g-7
 Procedure in presenting and opening  4.2 2 hrs
wines and Beverage Service  4.3 2 hrs
 1.4 3 hrs
 4.5 2 hrs
 4.6 3 hrs
 4.7 2 hrs

 Procedure in Settling bill LO 5. Process Payments and Receipts Week 8 TLE_HEFBS9-12SG-

 5.1 2 hrs (8 hours) IIIh-8
 5.2 1.5 hrs
 5.3 1.5 hrs
 5.4 1 hr
 5.5 2 hrs

 Bidding Goodbye to Customers LO 6. Conclude Food Service and Close Week 9 TLE_HEFBS9-12SG-IIIi-
 Clearing of Table Techniques Down Dining Area (8 hours) 9
 6.1 1.5 hrs
 6.2 1 hr
 6.3 1.5 hrs
 6.4 1.5 hrs
 6.5 1.5 hrs
 6.6 1 hr

 Managing Intoxicated LO 7. Manage Intoxicated Persons Week 9 TLE_HEFBS9-12SG-IIIj-

 Customers  7.1 2 hrs (8 hours) 10
 7.2 2 hrs
 7.3 2 hrs
 7.4 2 hrs

Quarter IV: PROVIDE ROOM SERVICE

Provide room service  Room Service Menus LO 1. Take and Process Room Service Week 1 TLE_HEFBS9-12RS-IVa-
 Sequence of Room Service Orders (8 hours) 1
 Taking Room Service Order  1.1 1 hr
 Suggestive Selling Techniques  1.2 1 hr
 1.3 1 hr
 1.4 1 hr
 1.5 1 hr
 1.6 1 hr
 1.7 1 hr
 1.8 1 hr
 Preparing Mise-En-Place LO. 2 Set-Up Trays and Trolleys Week 2 TLE_HEFBS9-12RS-IVb-
 Setting up Trays or Trolleys  2.1 2 hrs (8 hours) 2
 2.2 2 hrs
 2.3 1 hr
 2.4 1 hr
 2.5 1 hr
 2.6 1 hr
 Room Service Procedure LO 3. Present and Serve Food Week 3 TLE_HEFBS9-12RS-IVc-
and Beverage Orders to Guests (8 hours) 3
 3.1 2 hrs
 3.2 2 hrs
 3.3 2 hrs
 3.4 2 hrs

 Presenting and Settling Room Service LO 4. Present Room Service Account Week 4 TLE_HEFBS9-12RS-IVd-
Account  4.1 1 hr (3 hours) 4
 4.2 1 hr
 4.3 1 hr

 Clearing Procedure LO 5. Clear Away Room Service Week 4 TLE_HEFBS9-12RS-IVd-

Equipment 1.5 hrs (5 hours) 5
 5.1 1.5 hrs
 5.2 1 hr
  5.3 1 hr
 5.4

Receive and handle guest  Customer Relations LO 1. Listen to the Customer’s Complaint Week 5 and 6 TLE_HEFBS9-12GC-IVe-
concerns  The Two Dimensions of Customer  1.1 4 hrs (16 hours) f6
Service  1.2 4 hrs
 Identifying and Satisfying Customer  1.3 4 hrs
Needs  1.4 4 hrs
 Dealing with Customer Objections
and Negativism
 Handling Customer Complaints LO 2. Apologize to the Customer Week 7 TLE_HEFBS9-12GC-IVg-
 Dealing with Different  2.1 2 hrs (8 hours) 7
Customer/Clients  2.2 2 hrs
 2.3 2 hrs
 2.4 2 hrs

 Handling Guests with Special Needs LO 3. Take Proper Action on the Week 8 and 9 TLE_HEFBS9-12GC-IVh-
 Dealing with Different Complaint 4 hrs (16 hours) i-8
Customer/Clients  2.1 4 hrs
 2.2 4 hrs
 2.3 4 hrs
 2.4

 Recording Guest’s Complaints LO 4. Record Complaint Week 10 TLE_HEFBS9-12GC-IVj-

 4.1 3 hrs (8 hours) 9
 4.2 3 hrs
 4.3 2 hrs