Food and Beverage Service L - 2

FOOD AND BEVERAGE SERVICE
LEVEL – II
CURRICULUM
Based on October, 2021 (V- IV) Occupational
Standard (OS)
March, 2022
Addis Ababa, Ethiopia
Preface
The reformed TVET-System is an outcome-based system. It utilizes the needs of the labor
market and occupational requirements from the world of work as the benchmark and standard
for TVET delivery. The requirements from the world of work are analyzed and documented –
taking into account international benchmarking – as occupational standards (OS).
In the reformed TVET-System, curricula and curriculum development play an important role
with regard to quality driven comparable TVET-Delivery. The Curricula help to facilitate the
training process in a way, that trainees acquire the set of occupational competences (skills,
knowledge and attitude) required at the working place and defined in the occupational
standards (OS).
This curriculum has been developed by a group of professional experts from different
Regional TVET Bureaus, colleges, Industries, Institutes and universities based on the
occupational standard for food and beverage service Level II.
The curriculum development process has been actively supported and facilitated by Ministry
of Labor and Skills.
Author/Copyright : Version - 4
Page 1 of 50 Food and Beverage Service
Ministry of Labor and Skills Level- II March, 2022
TVET-Program Design
1.1. TVET-Program Title: food and beverage service Level II
1.2. TVET-Program Description

The Program is designed to develop the necessary knowledge, skills and attitude of the
trainees to the standard required by the occupation. The contents of this program are in line
with the occupational standard. The Trainees who successfully completed the Program will
be qualified to work as a waiter/waitress with competencies elaborated in the respective OS.
Graduates of the program will have the required qualification to work in the Culture,
Tourism and Hospitality sector in the field of food and beverage service.
The prime objective of this training program is to equip the Trainees with the identified
competences specified in the OS. Graduates are therefore expected to Operate bar and Cellar
system, Provide responsible alcoholic beverage service, Provide specialized food and
beverage services, Apply Point –of –Sale Handling Procedures, Apply Housekeeping and
Laundry Operation, Prepare and present basic dishes , Conduct Basic Workplace Oral
Communication in English II, and Conduct Basic Workplace Oral Communication in a
language other than English II accordance with the performance criteria and evidence guide
described in the OS.
1.3. TVET-Program Training Outcomes

The expected outputs of this program are the acquisition and implementation of the following
units of competences:
CTH FBS2 01 1021 Operate bar and Cellar system
CTH FBS2 02 1021 Provide responsible alcoholic beverage service
CTH FBS2 03 1021 Provide specialized food and beverage services
CTH FBS2 04 1021 Apply Point –of –Sale Handling Procedures
CTH FBS2 05 1021 Apply Housekeeping and Laundry Operation
CTH FBS2 06 1021 Prepare and present basic dishes
1.4. Duration of the TVET-Program
The Program will have duration of 504 hours
s.no Unit competency TVET Institution Cooperative Total Remarks

training training hours
Theory Practical
Operate bar and Cellar 24 32 40 96
1.
system
Provide responsible 24 24 24 72
2.
alcoholic beverage service
Provide specialized food 32 32 24 88
3.
and beverage services
Apply Point –of –Sale 24 16 14 56
4.
Handling Procedures II
Apply Housekeeping and 32 32 32 96
5.
Laundry Operation
Prepare and present basic 32 32 32 96
6.
dishes
Sum 168 168 166 504
1.5. Qualification Level and Certification

Based on the descriptors elaborated on the Ethiopian National TVET Qualification
Framework (NTQF) the qualification of this specific TVET Program is Level II.
The trainee can exit after successfully completing the modules in one level and will be
awarded the equivalent institutional certificate on the level completed. However, only
institutional certificate of training accomplishment will be awarded.
1.6. Target Groups

Any citizen who meets the entry requirements under items 1.7 and capable of participating in
the training activities is entitled to take part in the Program.
1.7 Entry Requirements
The prospective participants of this program are required to possess the requirements or
directive of the Ministry of Labor and Skills.
1.8 Mode of Delivery

This TVET-Program is characterized as a formal Program on middle level technical skills.
The mode of delivery is co-operative training. The time spent by the trainees in the real work
place/ industry will give them enough exposure to the actual world of work and enable them
to get hands-on experience.
The co-operative approach will be supported with school-based lecture-discussion, simulation

and actual practice. These modalities will be utilized before the trainees are exposed to the
industry environment.
Hence based on the nature of the occupation, location of the TVET institutions, and interest
of the industry alternative mode of cooperative training such as apprenticeships, internship
and traineeship will be employed. In addition, in the areas where industry is not sufficiently
available the established production and service centers/learning factories in TVET
institutions will be used as cooperative training places. The Training-Institution and identified
companies have forged an agreement to co-operate with regard to the implementation of this
program.
1.9. TVET-Program Structure
Duration
Unit of Competence Module Code & Title Learning Outcomes
(In Hours)
CTH FBS2 01 1021 Operate bar and CTH FBS2 M01 0322 Operating bar and • Prepare bar and cellar area 96
Cellar system Cellar system • Monitor quality of beverage
products
• Take and process drink orders
• Prepare and serve drinks
• Close down bar operations
• Reduce negative environmental
impacts
CTH FBS2 02 1021 Provide CTH FBS2 M02 0322 Providing responsible • Serve or sale alcohol responsibly 72
responsible alcoholic beverage • Assist customers to drink within
alcoholic service appropriate limits.
beverage service • Assess alcohol affected customers
and identify those to whom sale or
service must be refused.
• Refuse to provide alcohol.
CTH FBS2 03 1021 Provide CTH FBS2 M03 0322 Providing Specialized • Understand and apply different style 88
Specialized Food Food and Beverage of service
and Beverage Services • Understand and apply Specialized
Services Food and Beverage Services methods
• Take and process room service
orders
• Set up trays and trolleys
• Present room service meals,
beverages and bill to guests
CTH FBS2 04 1021 Apply Point –of CTH FBS2 M04 0322 Applying Point –of – • Operate point-of-sale equipment 56
–Sale Handling Sale Handling • Use numbers in the workplace
Procedures Procedures • Perform point-of-sale transactions
• Complete sales
• Process receipts and payments
• Reconcile takings
CTH FBS2 05 1021 Apply CTH FBS2 M05 0322 Applying • Identify housekeeping and laundry 96
Housekeeping Housekeeping and operation
and Laundry Laundry Operation • Identify Guest Rooms and
Operation Amenities
• Prepare the Structure of
Housekeeping and Laundry
Department
• Use Cleaning equipment and Agents
• Provide Lost and Found Facility
• Provide Valet Service
CTH FBS2 06 1021 Prepare and CTH FBS2 M06 0322 Preparing and • Select ingredients. 96
present basic presenting basic dishes • Select, prepare and use equipment.
dishes • Portion and prepare ingredients.
• Prepare appetisers and salads.
• Present and store appetisers and
salads.
*The time duration (Hours) indicated for the module should include all activities in and out of the TVET institution.
1.10 Institutional Assessment
Two types of evaluation will be used in determining the extent to which training outcomes
are achieved. The specific training outcomes are stated in the modules. In assessing them,
verifiable and observable indicators and standards shall be used.
The formative assessment is incorporated in the training modules and form part of the
training process. Formative evaluation provides the trainee with feedback regarding success
or failure in attaining training outcomes. It identifies the specific training errors that need to
be corrected, and provides reinforcement for successful performance as well. For the teacher,
formative evaluation provides information for making instruction and remedial work more
effective.
Summative Evaluation the other form of evaluation is given when all the modules in the
program have been accomplished. It determines the extent to which competence have been
achieved. And, the result of this assessment decision shall be expressed in the term of
institutional Assessment implementation guidelines..
Techniques or tools for obtaining information about trainees’ achievement include oral or
written test, demonstration and on-site observation.
1.11 TVET Teachers Profile

The teachers conducting this particular TVET Program are B Level and above who have
satisfactory practical experiences or equivalent qualifications.
LEARNING MODULE 01
TVET-PROGRAMME TITLE: Food and Beverage Service II

MODULE TITLE: Operating Bar & Cellar System
MODULE CODE: CTH FBS2 M01 0322
NOMINAL DURATION: .96 Hours
MODULE DESCRIPTION: This module describes the performance outcomes, skills and
knowledge required to carry out bar & cellar operations in a range of hospitality enterprises. The
unit involves the service of a range of alcoholic and non-alcoholic beverages commonly found in
a bar.
LEARNING OUTCOMES
At the end of the module the trainee will be able to:
LO1. Prepare bar and cellar area
LO2 Monitor quality of beverage products
LO3. Take and process drink orders
LO4 Prepare and serve drinks
LO5 Close down bar operations
LO6 Reduce negative environmental impacts
MODULE CONTENTS:
1.1. Setting bar service and using cellar to display
1.2. Checking and restocking bar products and materials
1.3. Storing all items at the correct place and temperature
1.4. Preparing and stocking suitable range of decorations, coasters and edible and non-edible
garnishes
1.5. Operating, handling, connecting and storing beer systems & other beverages
1.6. Cleaning beverage system parts
1.7. Correcting and reporting dispensing system faults
1.8. Monitoring refrigeration system adjust
LO2. Monitor quality of beverage products

2.1 Monitoring storage temperature
2.2 Checking cellar conditions systematically
2.3 Using systematic product rotations
2.4 Using manual or electronic stock control system
2.5 Testing the quality of beverage products.
2.6 Taking appropriate action to rectify faults
LO3. Take and process drink orders

3.1. Taking orders by either note
3.2. Checking products and brand preferences
3.3. Making recommendations and suggestions customers
3.4. Identifying specific customer preferences
LO4. Prepare and serve drinks

4.1. Preparing drinks
4.2. Serving drinks to customer preferences
4.3. Minimizing wastage and spillage
4.4. Checking beverage quality service and taking corrective action
4.5. Providing tray service
4.6. Attending any mishaps
4.7. Receiving and processing customer payments
LO5 Close down bar operations

5.1. Shutting down equipments and machines.
5.2.Clearing bar areas.
5.3.Storing any suitable leftover garnishes.
5.4.Checking and reordering stocks
5.5. Setting up bar for the next service
5.6.Conducting and sharing relevant information to bar staff
Lo6 Reduce negative environmental impacts

6.1. Using energy, water and other resources efficiently when operating and cleaning the bar
6.2. Collecting damaged glass and recycling plastic bottles and containers
6.3. Disposing all waste to minimize negative environmental impacts
Learning Methods:
• Lecture and Discussion

• Démonstration
• Simulation
• Role playing
• Case study
Assessment Methods:
• Interview / Written Test / Oral Questioning
• Observation / Demonstration
ASSESSMENT CRITERIA:
• Bar & cellar are set up to display and work area according to regulatory and enterprise
requirements and style of bar service.
• Bar products and materials are checked and restock where necessary, by completing any
required documentation.
• All items are stored in correct place and at correct temperature.
• Suitable range of decorations, coasters and edible and non-edible garnishes are prepared
and stocked, according to enterprise requirements.
• Beer systems & other Beverage are operated, handled, connected and stored according to
with manufacturer instructions and relevant safety requirements.
• Beverage system parts are cleaned in accordance with manufacturer instructions and
safety requirements.
• Dispensing system is corrected and reported faults to the appropriate person according
to scope of individual responsibility and enterprise contracting arrangements
• Refrigeration system is monitored and accurately, and adjust to comply with product
requirements.
LO.2 Monitor quality of beverage products

• Storage temperature is monitored to ensure optimum storage conditions for different
beverage products.
• Cellar conditions are checked systematically to ensure the requirements of the
international Food Standards Code are met.
• Systematic product rotations are used to maintain quality.
• Manual or electronic stock control system is use to assist in monitoring the quality of
products and controlling stock during receiving, storage and issuing.
• The quality of beverage is tested products regularly and identifies faults.
• Appropriate action is taken to rectify faults within scope of individual responsibility or
report and follow up with the appropriate person
LO.3 Take and process drink orders

• Orders are taken by either note or memorize them correctly.
• Products and brand preferences are checked with the customer in a courteous manner.
• Recommendations and suggestions are made to customers to assist them with drink
selection, and promote or up-sell products as appropriate.
• Specific customer preferences are identified.
LO.4 Prepare and serve drinks

• Drinks are prepared according to legal and enterprise standards, using the correct
equipment, ingredients and standard measures.
• Drinks are served promptly and courteously according to customer preferences, using
required glassware and garnishes.
• Wastage and spillage are minimized.
• Beverage quality is checked during service and took corrective action when required.
• Tray service is provided where appropriate, according to enterprise procedures.
• Any mishaps are attended promptly and safely
• Customer payments are received and processed
LO.5 Close down bar operations

• When appropriate, shut down equipment’s are shut down according to enterprise safety
procedures and manufacturer instructions.
• Bar areas are cleared cleaned or dismantled according to enterprise procedures.
• Any suitable leftover garnishes are stored hygienically and at the correct temperature.
• Stocks are checked and reordered according to enterprise procedures.
• Bar is set up correctly for next service, ensuring equipment, stock and glasses are in the
correct place.
• Where appropriate, handover is conducted to incoming bar staff and share relevant
information
LO.6. Reduce negative environmental impacts

• Energy, water and other resources are used efficiently when operating and cleaning the
bar to reduce negative environmental impacts.
• Damaged glass are collected and plastic bottles and containers for recycling
• All waste are disposed safely , especially hazardous substances, to minimize negative
environmental impacts
Annex: Resource Requirements
Module code: CTH FBS2 M01 0322
Module Title: Operating bar and cellar system
Item Category/Item Description/ Quantity Recommended

No. Specifications Ratio
(Item: Trainee)
A. Learning Materials
TTLM prepared by the
1 TTLM 25 1:1
trainer
2 Reference Books
2.1 Food and Beverage service 9th edition John cousin 2016 5 1:5
2.2 Waiter hand book 5 1:5
B. Learning Facilities & Infrastructure
1. Lecture Room 5mx5m 1 1:25
2. Shop Standard 1 1:25
3. Library 10mx10m 1 1:25
C. Consumable Materials
1 Ice Crushed 25 1:1
2 Garnishes Fresh fruit & vegetables 25 1:1
3 Wine s Bottles of wine 25 1:1
4 Beers Cassate 25 1:1
5 Spirits Any bottled 25 1:1
6 Juices and syrups Any bottled 25 1:1
7 Tea Teabag leaf 25 1:1
8 Coffee Packed 25 1:1
9 Carbonated drinks Bottled 25 1:1
D. Tools and Equipment’s 25 1:1
1 Blender Electrical 1 1:25
2 Glass-washer Dish washer 1 1:25
3 Electronic spirit measure Standard 1 1:25
4 Shaker Standard 5 1:5
5 Juicer Electrical 5 1:5
6 Manual and electronic cash registers Micros 1 1:25
Electronic funds transfer at point of Micros
7 1 1:25
sale (EFTPOS) machine
8 Glassware’s Glass 5 1:5
9 Ice machine Micros 1 1:25
10 Refrigerator Samsung/Grand 2 1:12
Learning Module 02
TVET-Programme Title: Food And Beverage Service II

Module Title: Providing Responsible Alcoholic Beverage Service
Module Code: CTH FBS2 M02 0322
Nominal Duration: 72 Hours
Module description: This module describes the performance outcomes, skills and knowledge
required to responsibly sell or serve alcohol. Responsible practices must be undertaken wherever
alcohol is sold or served, including where alcohol samples are served during on-site product
tastings.
Learning outcomes
LO1. Serve or sale alcohol responsibly
LO2. Assist customers to drink within appropriate limits
LO3. Assess alcohol affected customers and identify those sale or service must be refused.
LO4. Refuse to provide alcohol.
Module contents:
1.1 Following the responsible principles of alcoholic drinks.
1.2 Requesting acceptable proof of age
1.3 Providing accurate information to customers on alcoholic beverages
1.4 Identifying issues to sale or service of alcohol to different types of customers
2.1 Preparing and serving standard drinks or samples
2.2 Applying professional manner of drink limits.
2.3 Recognizing erratic drinking patterns
2.4 Monitoring emotional and physical states of customers
2.5 Offering food and non-alcoholic beverages
2.6 Declining requests of alcohol for irresponsible manner and advising customers for
refusal
3.1 Assessing intoxication levels of customers
3.2 Taking into account factors that may affect individual responses to alcohol.
4.1 Refusing alcohol sale or service in a professional manner and stating reasons for the
refusal
4.2 Providing appropriate assistance when refusing service.
4.3 Giving customers verbal warning and asking to leave the premises
4.4 Using appropriate communication and conflict resolution skills
4.5 Identifying threatening situations to the safety or security
4.6 Referring difficult situations and seeking assistance from appropriate colleagues
Learning Methods:

• Demonstration
• Simulation
• Role Play
Assessment Methods:
• Alcoholic drinks are served according to provisions of relevant legislation, licensing
requirements and responsible service of alcohol principles.
• Where appropriate, acceptable proof of age are requested or obtained prior to sale or
service.
• Accurate information is provided to customers on alcoholic beverages according to
organisation or house policy and government legislation.
• Issues are identified related to the sale or service of alcohol to different types of
customers, especially those at risk, and incorporate them into sales or service

• Standard drinks or samples are prepared and served according to industry requirements
and professional standards.
• Professional manner should be applied to encourage customers to drink within
appropriate limits.
• Erratic drinking patterns are recognized as an early sign of possible intoxication and take
appropriate action.
• Emotional and physical states of customers are monitored for signs of intoxication and
effects of illicit or other drug use. Food and non-alcoholic beverages are offered, where
appropriate
• Intoxication levels of customers should be assessed by using a number of methods,
including observing changes in behaviour, observing emotional and physical state, and
monitoring noise levels and drink purchases.
• When assessing intoxication, take into account factors that may affect individual
responses to alcohol.
• Customers to whom sale or service must be identified and refused or ask proof of age
according to state and territory legislation, including minors, those purchasing on behalf
of minors, intoxicated persons, and persons affected by the consumption of illicit and
other drugs.
• Alcohol sale or service are refused in a professional manner, state reasons for the refusal,
and where appropriate point out signage.
• Appropriate assistance is provided to customers when refusing service.
• Where appropriate, give customers are gave a verbal warning and asked to leave the
premises according to organisational or house requirements, the specific situation, and
provisions of legislation and regulations.
• Appropriate communication and conflict resolution skills are used to handle difficult
situations.
• Refer difficult situations beyond the scope of own responsibility to the appropriate
person.
• Promptly identify situations that pose a threat to the safety or security of colleagues,
customers or property, and seek assistance from appropriate colleagues according to
organisational policy.
Annex: resource requirements
Module Title: Provide Responsible Alcoholic Beverage Service

Item Category/item Description/ specifications Quantity Recommended
no. ratio
(item: trainee)
A. Learning materials
TTLM prepared by the
1. TTLM 25 1:1
trainer
2. Reference books
Owning and Managing a Bar Alonzo, R.S. (2006)
2.1 5 1:4
or Tavern - Second ed.
Bar Attendant's Handbook - Ellis, G. (1997)
2.2 5 1:4
Second ed. And George Ellis
The Bar and Beverage Book: Katsingris, C. (1990)
Basics of Profitable
2.3 5 1:4
Management - Second ed. &
3rd ed.
Journals/publication/maga
3.
zines
Learning facilities &
B.
infrastructure
1. Class room 5X5 meter 1 1:25
2. Restaurant (workshop) Standard 1 1:25
3. Library Standard 1 1:25
C. Consumable materials
1. Beers Different 25 1:1
2. Wines Different 5 -bottles 1:5
3. Spitities/liqueur Different 5 -bottles 1:5
D. Tools and equipments
1. Beverage Glasses Different 16 each 1:1
2. Jugs of spirits Standard 5 1:5
3. Mixers/shaker Standard 5 1:5
4. Shooters Standard 5 1:5
5. Test tubes Standard 5 1:5
6. Yard glasses Standard 5 1:5
7. Jigger Standard 5 1:5
Point-of-sale (POS) Computerized
8. equipment, computerized 1 1:25
ordering systems,
Learning Module 03
TVET-Programme Title: Food And Beverage Service II

Module Title: Providing Specialized Food and Beverage Services
Nominal Duration: 88 Hours
Module description: This module describes the performance outcomes, skills and knowledge
required to provide specialized food and beverage service methods including room service in
commercial hospitality establishments.
Learning outcomes
LO1. Understand and apply different style of service
LO2. Understand and apply specialized food and beverage services methods
LO3. Take and process room service orders
LO4. Set up trays and trolleys
LO5. Present room service meals, beverages and bill to guests
LO6. Clear room service area
Module contents:
1.1 Understanding the different style of service
1.2 Preparing the working environments
1.3 Arranging the service area
1.4 Appling different style of service
1.5 Preparing and arranging the service equipments
2.1 Specializing food and beverage services methods
2.2 Understanding the types of cruise dining styles on a ship
2.3 Following the general guidelines to dine on the high seas
2.4 Arranging, checking and delivering the pre-flight cart packing and galley loading
2.5 Providing in the flight catering service
2.6 Doing post-flight aircraft stripping equipment washing and sterilizing
2.7 Assembling the soda drawers, liquor and/or beer kits
2.8 Packaging and arranging the silverware,
2.9 Providing packed food and beverage and dry supply uplift items
2.10 Understanding the hospital tray and trolley service properly
2.11 Providing service hospital tray and trolley service when required

3.1 Understanding room service operation
3.2 Answering the telephone promptly and courteously
3.3 Checking and using guests' names throughout the interaction.
3.4 Clarifying, repeating and checking the details of orders.
3.5 Using suggestive selling techniques.
3.6 Advising the approximate time for delivery to guests
3.7 Recording and checking the room service orders information
3.8 Interpreting and receiving the room service orders from doorknob dockets.
3.9 Transferring the order promptly for preparation

4.1 Preparing the food and beverage item and service equipment
4.2 Setting up the trays and trolleys
4.3 Selecting and checking sufficient service equipments
4.4 Setting up trays and trolleys in balance, safe and attractively.
4.5 Collecting all food items and beverages in the right order.
4.6 Checking trays before leaving the kitchen, completing orders and serving all items

5.1 Requesting entry to guests' rooms by knocking and announcing
5.2 Entering to guests' rooms and greeting guest politely
5.3 Consulting guests about their preference where trays or trolley should be placed
5.4 Positioning trays or trolleys and furniture safely and conveniently.
5.5 Offering explanation of the meal and beverages to guests
5.6 Serving meals and beverage
5.7 Checking the guests' accounts for accuracy
5.8 Presenting charge accounts for signing and accepting cash payment
5.9 Providing the correct change to guest
5.10 Presenting cash payments to the cashier
6.1 Checking and clearing used room service trolleys and trays
6.2 Returning the trays and trolleys to the room service area
6.3 Restocking the station with equipment
Learning methods:
• Lecture and discussion

• Demonstration
• Simulation
• Role playing
Assessment methods:
• Written test
• Oral questioning/Interview
• Practical demonstration/Observation
• The working environments are prepared according to the style of service
• The service area is arranged according to the particular service style
• Different style of service are applied according to enterprise procedure
• Service equipment’s are prepared and arranged according to the service style
• Specialized food and beverage services methods
• Types of cruise dining styles on a ship are understood
• General guidelines are following to dining on the high seas
• Pre-flight cart packing, and galley local are arranged, checked and delivered
• Inflight catering service are provided according to the standard
• Post-flight aircraft stripping; equipment washing and sterilization; are done as per
standard
• Soda drawers, liquor and/or beer kits are assembled
• Silverware are packed and arranged
• Packaged food and beverage, dry supply uplift (napkins, cups, sugar etc.)Items are
provided
• Hospital tray and trolley service are understood properly
• Hospital tray and trolley service are provided when required

• Room service operation in hotel is understood
• Telephone is answered promptly and courteously according to enterprise procedures and
customer service standards.
• Guests' names are checked and used them throughout the interaction.
• Details of orders are clarified, repeated them and checked with guests for accuracy.
• Suggestive selling techniques are used where appropriate.
• Approximate time for delivery to guests is advised.
• Room service orders are recorded and checked the information.
• Room service orders are interpreted and received from doorknob dockets.
• Transfer orders promptly to the appropriate location for preparation, where required

• Food and beverage items and service equipment are prepared for service periods.
• Trays and trolleys are set up appropriately according to enterprise standards for a range of
meals.
• Sufficient service equipments are selected and checked for cleanliness and damage.
• Trays and trolleys are set up so that they are balanced, safe and attractively presented.
• All food items and beverages are collected promptly in the right order.
• Trays are checked before leaving the kitchen and prior to entering the room

• Entry to guests' rooms is requested by knocking firmly on the door and announcing the
department according to enterprise service standards.
• Guests' rooms entry is done upon appropriate response, guests are greeted them politely
and according to enterprise service standards.
• Trays or trolleys and furniture are positioned safely and conveniently.
• Explanations of the meal to guests are offered where appropriate.
• Meals and beverages are served according to enterprise procedures
• Guests' accounts are checked for accuracy and present them according to enterprise
procedures.
• Charge accounts are presented to guests for signing and charged to their room account or
cash payment is accepted where tendered.
• Correct change is provided to guests where appropriate.
• Cash payments are presented promptly to the cashier for processing and payment
• Floor are checked and cleared promptly for used room service trolleys and trays.
• Trays and trolleys are returned to the room service area and dismantled and cleaned
according to enterprise procedures.
• Station is restocked with equipment, food and beverage according to enterprise
procedures.
Annex: resource requirements
Module Title: Provide Specialized Food And Beverage Services
Item no. Category/item Description/ Quantity Recommended

specifications ratio
(item: trainee)
A. Learning materials
TTLM prepared by
1. TTLM 25 1:1
the trainer
2. Reference books
Basics of Room Service Pushpender Singh,
2.1 5 1:5
Management (2014)
John Cousins
Dennis Lill icrap
2.2 Food and beverage service 5 1:5
Suzanne Weekes,
9th edition, 2014
Basic Food, Catering and Pradeep Paul,
2.3 5 1:5
Beverage Management (2014)
Bruce Axler
2.4 Food and Beverage Service 5 1:5
(2013)
Owning and Managing a Bar or Alonzo, R.S.
2.5 5 1:5
Tavern - Second ed. (2006)
Bar Attendant's Handbook - Ellis, G. (1997)
2.6 5 1:4
Second ed. And George Ellis
3. Journals/publication/magazines
B. Learning facilities & infrastructure
1. Class room 5X5 meter 1 25
2. Restaurant (workshop) Standard 1 15
3. Library 10mx10m 1 25
C. Consumable materials
1. Hors D'oeuvres And Appetisers Portions each dish-5 1:5
2. Fruits, Salads, Vegetables Portions each dish-5 1:5
3. Cheese And Dairy Products Portions each dish-5 1:5
4. Condiments Portions each dish-5 1:5
5. Meat And Poultry Portions each dish-5 1:5
6. Fish And Seafood Portions each dish-5 1:5
7. Soft Drink (330ml)each 25 1:1
8. Beers Varity 25 1:1
9. Wine awash & castle varieties 750 ml each 5 -bottles 1:5
10. Tea, coffee, sugar Kilogram 1kg each 1:5
D. Tools and equipments
1. Glasses Varity 25 1:1
2. Napkin Linen 25 1:1
3. Plates Varity 25 1:1
4. Knife Varity 25 1:1
5. Platters Varity 25 1:1
6. Towel Linen 25 1:1
7. Tablecloths Linen 25 1:1
8. Condiments Standard 25 1:1
Rectangular,
9. Tables 5 1:5
square, circle
10. Chairs Standard 25 1:1
Manual or
11. Tea and coffee-making facilities 1 1:15
automated
Point-of-sale (POS) equipment, Computerized
12. computerized ordering 1 1:25
systems,
LEARNING MODULE 04
TVET-PROGRAMME TITLE: Food and Beverage Service Level II

MODULE TITLE: Applying Point of Sale Handling Procedures
NOMINAL DURATION: 56 Hours
MODULE DESCRIPTION: This module describes the knowledge, skills and attitude required
to operate point-of-sale equipment, apply store policy and to process simple financial transactions
in a range of hospitality sectors work place. Cash and other types of transactions are included in
the unit interact with customers.
LEARNING OUTCOMES
LO1. Operate point-of-sale equipment
LO2. Use numbers in the workplace
LO3. Perform point-of-sale transactions
LO4. Complete sales
LO5. Process receipts and payments
LO6. Reconcile takings
MODULE CONTENTS:
1.1 Operating point-of-sale equipment
1.2 Opening and closing point-of-sale terminal.
1.3 Clearing and transferring point-of-sale terminal
1.4 Handling cash
1.5 Maintaining supplies of change in point-of-sale terminal
1.6 Attending active point-of-sale terminals
1.7 Completing records for transaction errors
1.8 Maintaining adequate supplies of dockets, vouchers and point-of-sale documents
1.9 Informing customers about delays in the point-of-sale service

2.1 Listing a range of possible retail workplace numerical problems
2.2 Collecting numerical information from various sources
3.1 Completing Point-of-sale transactions
3.2 Identifying and applying enterprise procedures of cash and non-cash transactions
3.3 Identifying and applying enterprise procedures in exchanges and returns.
3.4 Entering information accurately into point-of-sale equipment.
3.5 Receiving state price or total amount of cash
3.6 Tendering correct change
Lo4. Complete sales

4.1 Recording complete customer order forms, invoices and receipts
4.2 Identifying customers’ requirements
4.3 Processing sales transactions
Lo5. Process receipts and payments

5.1 Receiving and checking cash float
5.2 Receiving check payments and giving correct change
5.3 Preparing and issuing accurate receipts
5.4 Processing and recording transactions
5.5 Checking and issuing cash and check documents
5.6 Conducting transactions by using appropriate software applications
Lo6 Reconcile takings

6.1 Performing balancing procedures at the designated times
6.2 Separating any cash floats
6.3 Determining register or terminal reading or printouts
6.4 Receiving and adjusting payment
6.5 Counting and calculating payments accurately
6.6 Determining the balance between register or terminal reading and sum of payments
6.7 Investigating and reporting discrepancies in the reconciliation
6.8 Doing record takings
Learning Methods:

• Demonstration
• Simulation
• Role Play
Assessment Methods:
ASESSMENT CRITERIA:
• Point-of-sale equipment is operated according to design specifications.
• Point-of-sale terminal is opened and closed according to enterprises policy and
procedures.
• Point-of-sale terminal is cleared and transferred tender according to enterprise
procedure.
• Cash are handled according to enterprise security procedures.
• Supplies of change are maintained in point-of-sale terminal according to enterprise
policy.
• Active point-of-sale terminals are attended according to enterprise policy.
• Records are completed for transaction errors according to enterprise policy.
• Adequate supplies of dockets, vouchers and point-of-sale documents are maintained
• Customers are informed about delays in the point-of-sale Service

• A range of possible retail workplace numerical problems are accurately listed.
• Numerical information is collected from various sources and calculated accurately
with or without the use of a calculator

• Point-of-sale transactions are completed according to enterprise policy.
• Enterprise procedures are identified and applied in respect of cash and non-cash
transactions.
• Enterprise procedures are identified and applied in regard to exchanges and returns.
• Information is entered accurately into point-of-sale equipment.
• State price or total and amount of cash received verbally to customer.
• Correct change is tendered
LO4. Complete sales

• Complete customer order forms, invoices and receipts are recorded accurately.
• Customers’ requirements are accurately identified and processes according to set
timeframes.
• Sales transactions or direct customers to point-of-sale terminals are processed
according to enterprise policy without undue delay
LO5. Process receipts and payments

• Cash float are received and checked accurately where appropriate using correct
documentation.
• Check payments are received from the customer and give correct change where
appropriate.
• Accurate receipts are prepared and issued including all relevant tax details.
• Transactions are processed and recorded according to organization and financial
institution procedures.
• When cash payments are required, check documents are checked and cash is issued
according to organization procedures.
• Transactions are conducted by using appropriate software applications to meet
organization speed and customer service standards
LO6. Reconcile takings

• Balancing procedures are performed at the designated times according to organization
policy and in consultation with colleagues.
• Where appropriate, any cash floats are separated from takings prior to balancing
procedure and secured according to organization procedures.
• Register or terminal reading or printouts are determined where appropriate.
• Remove payments received and transport according to organization security
procedures.
• Payments are counted and calculated accurately.
• Balance between register or terminal reading and sum of payments determined
accurately.
• Discrepancies are investigated and reported in the reconciliation within scope of
individual responsibility.
• Record takings are done according to organization procedures.
MODULE TITLE: Applying Point of Sale Handling Procedures
Item No. Category/Item Description/ Quantity Recommended
Specifications Ratio
(Item: Trainee)
TTTLM prepared
1. TTLM 25 1:1
by the trainer
2. Reference Books
1 Food and beverage service 9th edition John cousin, 2016 5 1:5
3. Journals/Publication/Magazines
Learning Facilities &
B.
Infrastructure
1. Class room 5mx5m 1 1:5
2 Library 10mx10m 1:5
1. Paper A4 1pack 1:25
2 Pen Varity 1pack 1:25
3 Flip chart Sinar Line 1 1:25
D. Tools and Equipment’s
1. Whiteboard/ black board Standard 1 1:25
2. Computer Desktop/Laptop 1 1:25
3. Printer Standard 1 1:25
4. Cash register Automation 1 1:25
5. Cash drawer Standard 1 1:25
6. Scanner Automation 1 1:25
7. EFTPOS terminal Automation 1 1:25
Docket books or computerised Paper 1 1:25
8.
ordering system
9. POS system Micro 1 1:25
LEARNING MODULE 05
TVET-PROGRAMME TITLE: Food and Beverage Service Level II

MODULE TITLE: Applying Housekeeping and Laundry Operation
NOMINAL DURATION: 96 Hours
MODULE DESCRIPTION: This module covers the knowledge, skills, and attitudes required to
apply housekeeping and laundry operation. It includes the importance & functions of housekeeping
and laundry, key control procedure, cleaning equipment and agents, and organization of housekeeping
and laundry department
LEARNING OUTCOMES:
LO1. Identify housekeeping and laundry operation
LO2. Identify guest rooms and amenities
LO3. Prepare the structure of housekeeping and laundry department
LO4. Use cleaning equipment and agents
LO5. Provide lost and found facility
LO6. Provide valet service
MODULE CONTENTS:
1.1 Identifying the importance & functions of housekeeping
1.2 Establishing inter and intra departmental relationship with other departments
1.3 Differentiating housekeeping and laundry areas and their main duties and responsibilities
1.4 Identifying sections of the housekeeping and laundry department, their functions and layout
LO2. Identify Guest Rooms and Amenities

2.1 Identifying and classifying guest room types
2.2 Preparing amenities & facilities for standard & VIP guest rooms
LO3. Prepare the Structure of Housekeeping and Laundry Department

3.1 Identifying hierarchy of housekeeping and laundry department
3.2 Identifying attributes of the departments
3.3 Identifying job descriptions and job specifications the departments
LO4. Use Cleaning equipment and Agents

4.1 Selecting the cleaning equipment, supplies and materials
4.2 Checking all equipment in clean and safe working condition prior to use.
4.3 Selecting and preparing suitable wet and dry sanitizing agents and chemicals
4.4 Selecting and using personal protective equipment
4.5 Storing all cleaning materials and equipment
LO5. Provide Lost and Found Facility

5.1 Establishing and maintaining lost and found register
5.2 Recording and verifying description and relevant details of the lost or found item
5.3 Tagging, filing and placing found items in a designated location
5.4 Verifying identification of the claimant
LO6. Provide Valet Service

6.1 Enhancing the quality of valet service offered.
6.2 Following valet grooming and communication standards
6.3 Providing personalise quality service
6.4 Anticipating potential client needs
6.5 Agreeing scope of services required with client
6.6 Maintaining confidentiality about client property and activities
Learning Methods:

• Demonstration
• Simulation
• Role playing
• Practical
Assessment Methods:
• Interview
• Written exam
ASESSMENT CRITERIA:
• The Importance & Functions of housekeeping are identified based on the standard
operating procedure (SOPs).
• Inter and intra departmental relationship is established with other departments
• All housekeeping and laundry areas and their main duties and responsibilities are
differentiated.
• Sections of the housekeeping and laundry department, their functions and layout are
identified.
LO2. Identify Guest Rooms and Amenities

• Guest room types are identified and classified based on location, bed type, room size
and facilities.
• Amenities & facilities are prepared for standard & VIP guest rooms
LO3. Prepare the Structure of Housekeeping and Laundry Department

• Hierarchy of housekeeping and laundry department in large, medium & small hotels is
identified.
• Attributes of the departments are identified according to the organizational structure.
• Job descriptions and job specifications of housekeeping and laundry staff are
identified based on their duty
LO4. Use Cleaning equipment and Agents

• Cleaning equipment, supplies and materials are selected according to type of cleaning.
• Check that all equipment is made clean and in safe working condition prior to use.
• Suitable wet and dry sanitizing agents and chemicals are selected and prepared.
• Personal Protective equipment are selected and used based on the duty.
• All cleaning materials and equipment are stored in a safe place as per the standard
operating procedure ( SOPs)
LO5. Provide Lost and Found Facility

• A lost and found register is established and maintained according to organizational
requirements.
• A description and relevant details of the lost or found item with appropriate person(s)
is recorded and verified
• Found items are tagged, filed and placed them in a designated location
• Identification of the claimant, ensuring the sign for and date the claimed item(s) is
verified according to organizational requirements
LO6. Provide Valet Service

• Knowledge of individual guests is accessed and used to enhance the quality of valet
service offered.
• Valet grooming and communication standards are followed in accordance with
enterprise standards.
• Personalised quality service through familiarity with individual needs and preferences
is provided.
• Potential client needs are anticipated where possible and problems pro-actively
identify and resolve.
• Scope of services required with client is agreed.
• Confidentiality about client property and activities is maintained.
MODULE TITLE: Applying Housekeeping and Laundry Operation
Item No. Category/Item Description/ Quantity Recommended
Specifications Ratio
(Item:
Trainee)
TTTLM prepared by
1. TTLM 25 1:1
the trainer
2. Reference Books
Tutorial point (1) pvt,
2.1 Hotel housekeeping tutorials point 5 1:5
Ltd. 2016
Maclaren Scott first
2.2 housekeeping 5 1:5
edition 2009G.C
Hotel, Hostel and Hospital Branson, J.(1988)
2.3 Housekeeping - Fifth ed. 5 1:5
Housekeeping for Hotels, Motels, Brigham, g(1962)

2.4 Hospitals, Clubs, Schools 5 1:5
4. Journals/Publication/Magazines
B.
Infrastructure
1. class room 5mx5m 1 1:25
2. Library 10mx10m 1 1:25
3. Work shop Standard 1 1:25
Toiletries (e.g. Shampoo, lotion, Standard
1. 25 1:1
etc.)
Personal care (combs, shaving Standard
2. cream, razor, shower cap, hair 25 1:1
dryer)
3. Coffee Kit (maker, coffee and Standard 25 1:1
creamer)
4. Tissue box. Standard 25 1:1
5. Bathrobes and slippers. Automated 25 1:1
6. Towels Face/body towels 12 1:2
1. Bed 1.5mx1.90m 1 1:25
2. Blanket 2.40mx2.20m 1 1:25
3. Bed sheet 2.40mx2.20m 4 1:6
4. Bed cover 2.40mx2.20m 1 1:25
5. Trolley Movable 5 1:5
6. Vacuum cleaner Automated 1 1:25
7. Laundry machine Automated 1 1:25
8. Iron and Iron board Standard 5 1:5
9. TV with cable. Flat 48 inch 1 1:25
10. Brooms Manual 5 1:5
11. Mops Manual 5 1:5
12. Brushes Manual 5 1:5
13. Dusters / dusting and washing rags Manual 5 1:5
14. Sprayers Manual 5 1:5
15. Pile lifter and auto sweeping Manual 5 1:5
16. Air blowing Manual 1:25
17. Scrubbing machines Manual 1 1:25
18. Dry foam machine Manual or automated 1 1:25
19. Extraction machinery Computerized 1 1:25
Kitchen facilities, like: fridge, Automated
20. 1 1:25
coffee maker and microwave
LEARNING MODULE 06
TVET-PROGRAMME TITLE : FOOD AND BEVERAGE SERVICE LEVEL II

MODULE TITLE : Preparing and Presenting basic dishes
MODULE CODE : CTH FBS2 M06 0322
NOMINAL DURATION:96 Hours
MODULE DESCRIPTION: This module describes the performance outcomes, skills and
knowledge required to prepare and present a limited range of simple menu items following
standard recipes. While some cooking may be involved, there is no requirement to use the full
range of basic cookery methods
LEARNING OUTCOMES
LO1. Select ingredients
LO2. Select, prepare and use equipment.
LO3. Portion and prepare ingredients
LO4. Prepare appetisers and salads
LO5. Present and store appetisers and salads.
MODULE CONTENTS:
1.1 Confirming food production requirements
1.2 Calculating ingredient amounts
1.3 Identifying and selecting appetiser and salad ingredients
1.4 Checking perishable supplies for spoilage or contamination
1.5 Using various cookery methods
1.6 Calculating correct quantities and ratios of cookery commodities
LO2. Select, prepare and use equipment.

2.1 Selecting suitable type size equipment
2.2 Ensuring cleanliness of equipment before use.
2.3 Selecting appropriate equipment and technology
2.4 Using equipment safely and hygienically
LO3. Portion and prepare ingredients.
3.1 Sorting and assembling ingredients
3.2. Weighting and measuring ingredients portion
3.3. Cleaning and cutting salad ingredients
3.4. Minimizing waste

4.1 Selecting and using relevant cookery methods for salads and appetisers
4.2 Preparing sauces and dressings
4.3 Following standard recipes and making food quality adjustments
LO5. Present and store appetisers and salads.

5.1 Adding dips, sauces and garnishes.
5.2 Presenting dishes
5.3 Evaluating dishes and adjusting presentation
5.4 Storing dishes in appropriate environmental conditions
5.5 Cleaning work area and disposing store surplus and re-usable by-products
Learning Methods:

• Démonstration
• Simulation
• Role playing
• Vidéos.
Assessment Methods:
• Written test with Oral questioning
• Test
• Practical demonstration
• Mid exam
• Assignment
• Final exam
ASESSMENT CRITERIA:
• Food production requirements are confirmed from food preparation list and standard
recipes.
• Ingredient amounts are calculated according to requirements.
• Appetiser and salad ingredients are identified and selected from stores according to
recipe, quality, freshness and stock rotation requirements.
• Perishable supplies are checked for spoilage or contamination prior to preparation.
• Various cookery methods are used to prepare dishes to enterprise standard.
• Correct quantities and ratios of commodities are calculated for specific cookery methods
LO2. Select, prepare and use equipment

• Suitable type and size of equipment are selected as per the requirements.
• Cleanliness of equipment are ensured and safely assembled before use.
• Equipment’s are used safely and hygienically according to manufacturer instructions.
• Appropriate equipment and technology is selected for particular cooking methods
LO3. Portion and prepare ingredients.

• Ingredients are sorted and assembled according to food production sequencing.
• Ingredients are weighted and measured and portions are created according to recipe.
• Salad ingredients are cleaned and cut using basic culinary cuts according to quality
standards.
• Minimise waste to maximise profitability of food items prepared

• Relevant cookery methods for salads and appetisers are selected and used.
• Sauces and dressings are prepared according to recipe.
• Standard recipes are followed and food quality adjustments are made within scope of
responsibility
LO5. Present and store appetisers and salads

• Dishes are presented on appropriate service-ware.
• Dips, sauces and garnishes are added according to standard recipes and regional
variations.
• Dish is visually evaluated and presentation is adjusted.
• Dishes are stored in appropriate environmental conditions.
• Work area is cleaned, and disposed of or store surplus and re-usable by-products
according to organisational procedures, environmental considerations, and cost-
reduction initiatives
Module code CTH FBS2 M06 0322
Module Title: Preparing and Presenting basic dishes
Item Category/Item Description/ Quantity Recommended
No. Specifications Ratio
(Item: Trainee)
TTTLM prepared by
1. TTLM
the trainer
2. Reference Books
Essential of professional Gisslen,W 2004
2.1 5 1:5
cooking
Fundamental of Food Udai Veer 2007
2.2 5 1:5
Preparation
B.
Infrastructure
1. lecturer room 5mx5m 1 1:25
2. White board Standard 1 1:25
3. Marker Standard 1 1:25
4 LCD Standard 1 1:25
5 Laptop Standard 1 1:25
6 Library 10mx10m 1 1:25
7 Shop standard 1 1:25
1 Cheese Mozzarella/feta 5kg 1:5
2 Flour All-purpose flour 5kg 1:5
3 Fruit Fresh 5kg 1:5
4 Poultry Raw 5 1:5
5 Condiments Varity 5 1:5
6 Sugars Varity 5kg 1:5
7 Pasta Varity 5Pac 1:5
8 Butter Table butter 1kg 1:25
9 Eggs Farm egg 200pcs 8:1
10 Meat Goat meat 5kg 1:5
11 Seafood Raw 5kg 1:5
12 Vegetable Fresh 5kg 1:5
13 Oil Sunflower 25lit 1:1
14 Salt Table salt 1kg 1:25
1. Electrics/slinder gas Standard 1 1:25
2 Gas range Automated 1 1:25
3 Oven Automated 1 1:25
4 Microwaves Automated 1 1:25
5 Blender Automated 1 1:25
6 Cutlery Stainless steel 5 1:5
7 Mixer Automated 1 1:25
8 Grills Automated 1 1:25
9 Deep-fryers Automated 1 1:25
10 Utensils Stainless steel/plastic 1 1:25
11 Fry pan Automated 1 1:25
12 Slicers Manual /automated 1 1:25
Acknowledgement
The Ministry of Labor and Skills wishes to thank and forward an appreciation to the experts
who donated their effort and time to develop this outcome based curriculum for the TVET
program Food and Beverage service Level II.
The experts who developed the curriculum
No Name Qualification Educational Region College Mobile number E-mail
background
1 Girmay Reade MA BA Hotel Mgt & A.A TTI (Tourism Training 0920283100 girmred3@gmail.com
MA in marketing Institute)
2 Zerfu Negash BA Degree Hotel management Oromia Woliso poly Technic 0915957805 nzerfu@gmail.com
college
3 Bilisuma Emana BA Degree Hotel management Oromia Sebeta poly Technic 0936730300 bilisumaemana@51gmail.com
college
4 Tegegn Tafesse BA Degree Hotel management Sidaama Yirgalem poly Technic 0941882297 tegegntafesse@97gmail.com
college
5 Minyihun Abebe BA Degree Hotel management Amhara Bure poly Technic 0931375148 minyihunabebe24@gmail.com
college

Food and Beverage Service L - 2

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Food and Beverage Service L - 2

Uploaded by

Copyright:

Available Formats

FOOD AND BEVERAGE SERVICE

1.2. TVET-Program Description

1.3. TVET-Program Training Outcomes

s.no Unit competency TVET Institution Cooperative Total Remarks

1.5. Qualification Level and Certification

1.6. Target Groups

1.7 Entry Requirements

1.8 Mode of Delivery

The co-operative approach will be supported with school-based lecture-discussion, simulation

1.11 TVET Teachers Profile

TVET-PROGRAMME TITLE: Food and Beverage Service II

LO2. Monitor quality of beverage products

LO3. Take and process drink orders

LO4. Prepare and serve drinks

LO5 Close down bar operations

Lo6 Reduce negative environmental impacts

• Lecture and Discussion

LO.2 Monitor quality of beverage products

LO.3 Take and process drink orders

LO.4 Prepare and serve drinks

LO.5 Close down bar operations

LO.6. Reduce negative environmental impacts

Item Category/Item Description/ Quantity Recommended

TVET-Programme Title: Food And Beverage Service II

• Lecture and Discussion

LO2. Assist customers to drink within appropriate limits

Module Title: Provide Responsible Alcoholic Beverage Service

TVET-Programme Title: Food And Beverage Service II

LO3. Take and process room service orders

LO4. Set up trays and trolleys

LO5. Present room service meals, beverages and bill to guests

• Lecture and discussion

LO3. Take and process room service orders

LO4. Set up trays and trolleys

LO5. Present room service meals, beverages and bill to guests

Item no. Category/item Description/ Quantity Recommended

TVET-PROGRAMME TITLE: Food and Beverage Service Level II

LO2. Use numbers in the workplace

Lo4. Complete sales

Lo5. Process receipts and payments

Lo6 Reconcile takings

• Lecture and Discussion

LO2. Use numbers in the workplace

LO3. Perform point-of-sale transactions

LO4. Complete sales

LO5. Process receipts and payments

LO6. Reconcile takings

TVET-PROGRAMME TITLE: Food and Beverage Service Level II

LO2. Identify Guest Rooms and Amenities

LO3. Prepare the Structure of Housekeeping and Laundry Department

LO4. Use Cleaning equipment and Agents

LO5. Provide Lost and Found Facility

LO6. Provide Valet Service

• Lecture and Discussion

LO2. Identify Guest Rooms and Amenities

LO3. Prepare the Structure of Housekeeping and Laundry Department

LO4. Use Cleaning equipment and Agents

LO5. Provide Lost and Found Facility

LO6. Provide Valet Service

Housekeeping for Hotels, Motels, Brigham, g(1962)

TVET-PROGRAMME TITLE : FOOD AND BEVERAGE SERVICE LEVEL II

LO2. Select, prepare and use equipment.

LO4. Prepare appetisers and salads