The Food and Beverage industry is a vital part of the global economy, serving millions of people every day. As the demand for quality food and service continues to grow, so does the need for skilled professionals in this field. Fortunately, TESDA offers various courses to equip individuals with the necessary skills and knowledge to excel in the food and beverage industry.
Also read: TESDA Housekeeping Courses
With these courses, individuals can gain the necessary skills and knowledge to excel in various roles within the food and beverage industry. Whether you’re interested in becoming a server, supervisor, or even managing your own restaurant or coffee shop, there is a course that caters to your specific goals.
Benefits
Here are some benefits of Studying TESDA Food and Beverage Services Courses:
- Job Opportunities: Graduates of Food and Beverage Services NC II, III, and IV can pursue roles like waiter, bartender, barista, restaurant manager, or catering manager.
- Quality Education: TESDA equips students with essential skills, covering topics from food safety to advanced management.
- Flexible Learning: TESDA offers both in-person and online Food and Beverage Services courses to suit different schedules.
- Recognized Certification: Graduates earn National Certificates or Certificates of Competency, valued by local and global employers.
- Career Growth: Additional training and experience can lead to roles like supervisor, restaurant manager, or starting a food business.
Food and Beverage Services NC II
The Food and Beverage Services NC II course consists of competencies that a person must achieve to provide food and beverage service to guests in various food and beverage service facilities.
Units of Competency
This Qualification consists of the following Units of Competency:
BASIC COMPETENCIES
- Lead workplace communication
- Lead small teams
- Apply critical thinking and problem-solving techniques in the workplace
- Work in a diverse environment
- Propose methods of applying learning and innovation in the organization
- Use information systematically
- Evaluate occupational safety and health work practices
- Evaluate environmental work practices
- Facilitate entrepreneurial skills for micro-small-medium enterprises (MSMEs)
COMMON COMPETENCIES
- Receive and resolve customer complaints
- Work cooperatively in a general administration environment
- Maintain quality customer/guest service
- Roster staff
- Control and order stock*
- Prepare and deliver training sessions
- Plan, conduct, and evaluate staff performance assessment
CORE COMPETENCIES
- Direct and lead service team in the dining area/restaurant
- Promote and prepare an extensive range of food and beverage products for table-side service requirements
- Organize functions related to Food and Beverage Service at a hotel or restaurant
- Process financial sale transactions
- Monitor and maintain stock
Career Opportunities
A person who has achieved this qualification is competent to be:
- Assistant Head Waiter/Waitress
- Head Waiter/Waitress
- Maitre d’Hotel
- Captain Waiter/Waitress
- Banquet Head Waiter/Waitress
Training Duration
- 40 hours (Basic)
- 96 hours (Common)
- 214 hours (Core)
Total: 350 hours
Qualifications
To join this training, applicants must:
- Have finished 10-year basic education or hold an ALS Certificate for grade 10
- Know how to use a computer
- Be able to communicate in basic English (spoken and written)
- Be skilled in all areas of Food and Beverage Services NCII (through training, experience, or certification)
Note: Additional requirements, such as educational background or relevant work experience, may be specified by the school or training center offering the program.
Food and Beverage Services NC II Online Course
The TESDA Online Program offers the Food and Beverage Services NC II Online Course, designed to help individuals succeed in the food and beverage industry. Covering skills like food preparation, serving, and customer service, this course is based on the Tourism Sector competency map. Enroll now to boost your career in this competitive field!
Modules
This course consists of 3 modules, which are designed to equip the students with the necessary knowledge and skills in Food and Beverage Services.
Module 1: Introduction to Food and Beverage Services
The Introduction to Food and Beverage (F&B) Service course provides an overview of the duties and responsibilities of F&B service staff, the role of the F&B department in the tourism industry, and techniques for preparing the F&B environment and addressing guest complaints.
Unit 1: The Food and Beverage Service Department
Lesson 1: The Food and Beverage Service Department
Lesson 2: The Food and Beverage Service Staff
Lesson 3: 5S of Good Housekeeping
By the end of this unit, the learner must be able to:
- Discuss the importance of the food and beverage service industry to the tourism sector.
- Identify the duties and responsibilities of a food and beverage service staff.
- Practice the professional skills required for a food and beverage service staff.
- Observe personal safety practices.
- Observe the 5S of good housekeeping.
Unit 2: Preparing the Environment for Food and Beverage Service
Lesson 1: Checking the Requirements of the Upcoming Service Session
Lesson 2: Setting Up the Dining Area
Lesson 3: Processing Incoming Reservations
By the end of this unit, the learner must be able to:
- Observe the necessary steps/checks in preparing for the upcoming service session
- Identify the different types of menu
- Perform the following procedures in preparing the food and beverage service environment:
- Setting tables
- Dressing tables
- Napkin folding techniques
- Perform the proper procedure for making table reservation
Unit 3: Receiving and Resolving Guest Complaints
Lesson 1: Dealing with Guest Complaints
By the end of this unit, the learner must be able to:
- Deal with complaints from the guests.
- Determine the proper course of action to take when there are guest complaints.
Unit 4: Performing End of Shift Activities
Lesson 1: Replenishing and Requisitioning Items
Lesson 2: Providing Handover
By the end of this unit, the learner must be able to:
- Perform the activities involved in the inventory checking as well as in re-ordering and storing items
- Undertake the steps in providing handover.
Module 2: Providing Room Service
Room service is a convenient feature offered by various establishments, such as hotels, resorts, serviced apartments, and residential clubs. It allows guests to enjoy food and beverage service in the comfort and privacy of their own room or suite. Providing Room Service offers lessons on the knowledge and skills necessary for efficient and effective in-room dining. The types of room service can vary, ranging from 24-hour availability to breakfast-only options.
Unit 1: Taking and Preparing Room Service Orders
Lesson 1: What is a Room Service Attendant
Lesson 2: Taking and Processing Room Service Orders
Lesson 3: Preparing the Tray and Trolley for Room Service
By the end of this unit, the learner must be able to:
- Identify the duties and responsibilities of a room service attendant
- Demonstrate the proper procedure for taking room service orders
- Perform necessary measures in the effective delivery of room service
Unit 2: Delivering the Order
Lesson 1: Transporting the Order
Lesson 2: Serving the Order
Lesson 3: Clearing Room Service Items
By the end of this unit, the learner must be able to:
- Carry out the procedures for transporting room service orders
- Deliver and serve room service orders properly
- Observe the steps in presenting the bill
- Undertake the steps in clearing out room service orders.
Module 3: Providing Table Service
Providing Table Service is a comprehensive course that explores the duties and responsibilities of waitstaff or food and beverage service attendants. From greeting guests to taking orders, serving, ensuring satisfaction, presenting accounts, and preparing for future service, this course covers all aspects of providing exceptional table service.
Unit 1: Introduction to Table Service
Lesson 1: What is a Waitstaff
By the end of this unit, the learner must be able to:
- Identify what a waitstaff is as well as his/her duties and responsibilities.
Unit 2: Meeting and Greeting Guests
Lesson 1: Welcoming Guests
Lesson 2: Seating Guests
Lesson 3: Presenting the Menu
By the end of this unit, the learner must be able to:
- Perform the proper procedure for welcoming guests
- Carry out the steps in seating guests
- Present the menu and offer service advice
Unit 3: Taking Food and Beverage Orders
Lesson 1: Taking Orders
By the end of this unit, the learner must be able to:
- Perform the proper procedure for taking food orders
- Identify the modes of taking orders and the technology involved
- Carry out suggestive selling and upselling strategy
Unit 4: Serving the Orders
Lesson 1: Serving Dishes
Lesson 2: Styles of Service
Lesson 3: Serving Beverages
Lesson 4: Ensuring Guests Satisfaction
By the end of this unit, the learner must be able to:
- Observe the guidelines for providing the different service styles
- Perform the proper procedures in serving food and beverage orders properly
- Determine the benefits and observe the guidelines for ensuring guest satisfaction
Unit 5: Presenting the Bill
Lesson 1: Presenting the Bill and Processing Payments
By the end of this unit, the learner must be able to:
- Process payments and receipts
- Identify cash and non-cash transactions
Unit 6: Concluding the Food Service
Lesson 1: Providing End-of-Service Promotion and Bidding Goodbye
Lesson 2: Clearing Tables
Lesson 3: Cleaning Soiled Tableware
By the end of this unit, the learner must be able to:
- Conclude food service properly
- Express gratitude and bid guests goodbye appropriately.
Unit 7: Closing the Restaurant Area
Lesson 1: Cleaning the Service Area for the Next Service Period
By the end of this unit, the learner must be able to:
- Observe the proper way of cleaning the restaurant area
- Undertake common measures in closing the restaurant
Note: After completing each module, or specific modules, you will receive a certificate to recognize your achievements and expertise in the subject matter. These certificates demonstrate your dedication and commitment to continuous learning.
Food and Beverage Services NC III
The Food and Beverage Services NC III course teaches the skills needed to manage and deliver food and beverage services in different establishments.
Units of Competency
This Qualification consists of the following Units of Competency:
BASIC COMPETENCIES
- Utilize specialized communication skills
- Develop and lead teams
- Perform higher-order thinking processes and apply techniques in the workplace
- Contribute to the practice of social justice in the workplace
- Manage innovative work instructions
- Manage and evaluate usage of information
- Lead in improvement of Occupational Safety and Health (OSH) programs, policies, and procedures
- Lead towards improvement of environmental work programs, policies, and procedures
- Sustain entrepreneurial skills
COMMON COMPETENCIES
- Maintain hospitality industry knowledge
- Perform child protection duties relevant to the tourism industry
- Develop and supervise operational approaches
- Manage quality customer service
- Manage finances within a budget
- Plan and implement a series of training events
- Use the assessment system for training outcomes
CODE COMPETENCIES
- Manage food and beverage service team
- Oversee dining area operations
- Implement food and beverage promotional activities
- Organize catering functions
Career Opportunities
A person who has achieved this qualification is competent to be:
- Assistant Restaurant Manager
- Catering Supervisor
- Banquet Supervisor
- F&B Supervisor
- Restaurant Supervisor
- Outlet Supervisor
Training Duration
- 47 Hours (Basic)
- 190 Hours (Common)
- 155 Hours (Core)
Total: 392 Hours
Qualifications
To join this training, applicants must:
- Completion of at least 10 years of basic education or possession of an Alternative Learning System (ALS) Certificate of Completion equivalent to Grade 10.
- Ability to communicate in basic English, both orally and in writing.
- Competence in the Food and Beverage Service NC III qualification, demonstrated through training, experience, or certification.
Note: Additional requirements, such as educational background or relevant work experience, may be specified by the school or training center offering the program.
Food and Beverage Services NC IV
The Food and Beverage Services NC IV course trains individuals to manage a restaurant or coffee shop and lead a team of food service or preparation staff. It covers skills such as running a food outlet, preparing catering tenders, developing food safety programs, and planning coffee shop operations. Participants also learn to implement plans, manage expenses, and ensure the business meets profit targets, all while maintaining company standards.
Units of Competency
This Qualification consists of the following Units of Competency:
BASIC COMPETENCIES
- Utilize specialized communication skills
- Develop teams and individuals
- Apply problem-solving techniques in the workplace
- Collect, analyze, and organize information
- Plan and organize work
- Promote environmental protection
COMMON COMPETENCIES
- Conduct assessment
- Manage workplace diversity
- Manage finances within a budget
- Manage quality customer service
CORE COMPETENCIES
- Operate a food outlet
- Prepare tenders for catering contracts
- Develop a food safety program
ELECTIVE COMPETENCIES
- Plan coffee shop layout, menu, and storage (Coffee Shop)
Career Opportunities
A person who has achieved this qualification is competent to be:
- Restaurant Manager
- Outlet Manager
- Restaurant Assistant Manager
- Outlet Assistant Manager
- Coffee Shop Manager
Training Duration
- 47 Hours (Basic)
- 190 Hours (Common)
- 155 Hours (Core)
Total: 392 Hours
Qualifications
To enroll in this course, trainees or students should meet the following requirements:
- Able to communicate effectively both orally and in writing
- Physically and mentally fit
- Possess good moral character
- Capable of performing basic mathematical computations
- Competent in the Food and Beverage Services NC III (Restaurant) qualification through training, experience, or certification
Note: Additional requirements, such as educational background or relevant work experience, may be specified by the school or training center offering the program.
Sample of Certificate of Completion
Requirements
To enroll in this course, you will need the following documents:
- PSA Birth Certificate
- High School or College Diploma
- Certified True Copy of Official Transcript of Records or Form 137
- Certificate of Good Moral Character or GMRC
- 1 x 1 and/or 2 x 2 pictures
To obtain further details, please reach out to the enrollment site that aligns with your requirements. Kindly note that the criteria may vary.
Summary
The Food and Beverage Services NC II, III, IV, and Online Courses by TESDA offer comprehensive training for careers in the food and beverage industry. Covering skills like communication, customer service, and financial management, these courses prepare graduates for roles such as restaurant manager, catering supervisor, or assistant manager. Enroll now to turn your passion for food and beverages into a rewarding career!