FOOD AND

BEVERAGE
SERVICES NC II
Food and Beverage Services NC II
Food and Beverage Services NC II qualification
consists of competencies that a person must achieve to
provide food and beverage service to guests in various
food and beverage service facilities. To attain the
National Qualification of Food and Beverage Services
NC II, the candidate may apply for assessment in any
accredited Assessment Centers, and must demonstrate
competence in all units/clusters of core units of the
Qualification.
Food and Beverage Services NC II

A person who has achieved this qualification and

awarded National Certificate (NC) is competent to be
employed as Wait staff or Food and Beverage Service
Attendant.
Introduction to Food and Beverage Service
Food and Beverage Department
At the end of this unit, you should 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.
LESSON 1: The Food and Beverage Service Department

The tourism industry is one of the biggest industries

worldwide contributing trillions of US dollars to the global
economy annually. From being just concerned about travel and
recreation, the tourism industry has grown into a complex
network involving many other sectors. One of these is
hospitality.
Tourism means
 Tourism means people traveling for fun. It includes
activities such as sightseeing and camping. People
who travel for fun are called "tourists".
 Some people travel to do an activity which they
cannot do at home.
LESSON 1: The Food and Beverage Service Department

 The goal of the hospitality industry is simple. It is to

ensure that the basic lodging and food and
beverage needs of a guest are well provided. The
relationship of the hospitality industry to tourism lies
on the chances that a person away from home might
also need a hotel to stay at or a food establishment to
eat in. Either a person stays in the hotel or goes to a
local food establishment, he/she is treated as a
guest.
LESSON 1: The Food and Beverage Service Department

In the hospitality industry, guests and their

satisfaction are a top priority. A big part of
that satisfaction comes from a well-delivered
food experience emphasizing the importance of
an effective food and beverage service. And as
the tourism industry expands its scope, so does
the food and beverage service sector.
TOPIC 1: Types of Food and Beverage Service Establishments

 Food and beverage service operations can be classified as

either commercial or non-commercial. Commercial food and
beverage establishments include most F&B services which
aim to generate profit. Meanwhile, non-commercial food and
beverage services are mainly subsidized and aim to provide
welfare more than to earn revenue.
 However, different food and beverage services have their
unique characteristics which can always be reflected by their
menus, services, and themes. Presented below are the most
common types of food and beverage service establishments.
Food and Beverage Services Establishments

 Fine Dining Restaurants

 These are establishments that offer very high standards in all aspects of their
operations including an extensive menu, good quality service, facilities and decor,
service accompaniments and others. Fine dining restaurants employ a well-trained
and highly-skilled wait staff.
Food and Beverage Services Establishments

 Casual Dining Restaurant

These are food and beverage establishments that serve moderately-priced food in
casual atmosphere. Casual dining restaurants usually provide table service and
comprise a market segment between fast food and fine dining establishments.
Food and Beverage Services Establishments

 Cafés
 These are small social gathering places or shops that sell food and drinks.
Food and Beverage Services Establishments

 Specialty Restaurant
 These are dining establishments that emphasize on one particular food product or
one type of ethnic cuisine in its menu and marketing.
Food and Beverage Services Establishments
 Bars
 Bars can be individual businesses or part of a larger operation, like a restaurant.
The physical set-up of bars is critical to set the ambiance and the theme of the
establishment. These establishments allow guests to meet and socialize for both
business and pleasure.
Food and Beverage Services Establishments

 Cafeterias
 These are food and beverage establishments where there is little or no table
service. Cafeterias can be a restaurant or a dining area in an institution in which
guests select their food at a counter and carry it on a tray to a table available after
making payment.
Food and Beverage Services Establishments

 Fast Food Restaurants

 These are establishments offering limited choices of popular food at reasonable
prices. Fast food restaurants may be small and suited to the local area offering local
delicacies while some may be part of an international chain.
TOPIC 2: Duties and Responsibilities of a F&B
Staff

The organizational structure of the food and

beverage service department involves various
personnel. The size of the organization depends
on the seating capacity of an establishment.
Furthermore, the duties and responsibilities of a
food and beverage service staff may vary
according to the operation of the establishment,
types of service and the number of staff.
TOPIC 2: Duties and Responsibilities of a F&B
Staff

As an F&B service staff, you should be familiar

with these to effectively deliver the expectations
of your colleagues and the guests. Here are
some of the most common job titles under the
food and beverage service division as well as
their individual duties and responsibilities.
Duties and Responsibilities of a F&B Staff

 Department Manager

 Makes sure that the target revenue is reached in the specified time period.

 Oversees the purchase of materials and equipment for the department

 Coordinates with the kitchen in planning menus for various service areas

 Restaurant, Bar or Outlet Manager

 Conducts inventory checking

 Purchases required stock

 Selects, supervises, trains, grooms and evaluates subordinates

 Prepares reports about the staff and sales

 Controls department expenses through staffing, budgeting, and scheduling

 Handles daily sales and coordinates with the cashiers

 Handles guest complaints and provides special requests

Duties and Responsibilities of a F&B Staff

 Room Service Staff

 Receives room service orders from guests
 Coordinates room service orders
 Prepares room service accounts prior to the delivery of the room service
 Processes room service account transactions
 Delivers room service orders and serves room service orders
 Prepares and processes room service accounts
 Fetches and maintains room service trolleys, trays, and other items
Duties and Responsibilities of a F&B Staff

 Head Wait staff or Team Leader

Ensures that services are carried out in accordance with prescribed standards and
policies
Assists the restaurant manager in performing his/her duties
Handles complaints from the guests and conflicts between subordinates
Trains and assists subordinates in performing their duties
Duties and Responsibilities of a F&B Staff

 Executive Chef
 Does the planning and organizes and supervises the work of the kitchen
 Prepares the menu in accordance with costing and catering policies of the
establishment
 Prepares reports of staffs and sales
 Controls departmental expenses through staffing, budgeting, and scheduling
 Conducts stock-taking or inventory checking and purchases required stock
Duties and Responsibilities of a F&B Staff

 Sous Chef
 Supervises the preparation of food
 Oversees food service in pick-up counters
Duties and Responsibilities of a F&B Staff

Line Cook
 Leads most of the cooking in his/her designated station  Roast (Rotisseur)

 A line cook can be posted in the following stations:  Fry (Friturier)

 Pantry (Garde Manger)
 Sauce and Saute (Saucier)
 Fish and Seafood (Poissonnier)
 Soup (Potager)  Vegetable (Entremetier)
 Grill (Grillardin) or Savoury (Savourier)  Roundsman (Tournant)
 Butcher (Boucher)
 Pastries (Patissier)
 Banquet
Duties and Responsibilities of a F&B Staff

 Commis
 Performs and maintains mise-en-place
 Prepares ingredients, utensils, and equipment for food production
 Maintains kitchen cleanliness and hygiene
Duties and Responsibilities of a F&B Staff

 Dishwasher
 Makes sure that kitchen equipment and utensils are clean and ready for service
 Conducts the inventory of cleaning chemicals and equipment
 Maintains cleaning equipment
 Checks dining equipment and utensils for breakages and defects
 Ensures that food scraps and kitchen wastes are disposed of well
Duties and Responsibilities of a F&B Staff

 Bar Staff
 Prepares beverages according to prescribed standards
 Conducts the inventory of bar supplies and materials
 Assists guests in choosing his/her beverage order
Duties and Responsibilities of a F&B Staff

 Receptionist
 Welcomes guests and greets customers upon arrival
 Escorts the guests to their tables
 Checks the reservation of the guests
 Coordinates with the wait staff regarding table availability and reservation
Duties and Responsibilities of a F&B Staff

 Wait staff
Takes food and beverage orders
Serves food and beverage orders properly
Reports to the station wait staff any notable circumstances
Identifies opportunities for higher revenue
Duties and Responsibilities of a F&B Staff

 Busser
Clears dishes and beverage items
Crumbs-down tables
Assists the waitstaff and the bartenders (bar runners) in serving dishes
Cleans and maintains counters and work areas
Restocks wait stations and buffet tables
Replaces tablecloths and returning tables to their original position
Keeps the restaurant area clean and safe
Assists guests in moving tables and chairs and in setting up highchairs
TOPIC 3: Knowing Your Role as an F&B Service
Staff

To be able to do your duties properly,

you must understand your role in the
organization. Here are some ways to
help you know your duties and
responsibilities as a food and beverage
staff.
Role as Food and Beverage Staff
 Organizational Structure
 This refers to how members are situated in an organization. Organizational
structures will not only help you find your place in an organization but will also help you
identify the chain of command and the flow of authority in an establishment.
Role as Food and Beverage Staff

 Contracts and Job Description

A contract is a written document that states the description of your job, the scope of
your responsibilities, and the terms of your employment. This is usually provided by
your employer before you start working.
Other than your main responsibilities, there may be times when you are required to
perform other side duties as deemed necessary.
Role as Food and Beverage Staff

 On-the-Job Training
 OJT or on the job training will let you familiarize yourself with the function of each
staff or each department and the processes inside the organization through hands-
on work experience. OJTs can be required for interns or new staff and even to old
staff members if a new policy or system is being implemented.
Role as Food and Beverage Staff

 SOPs, Policies and Manuals

 These are set of instructions that indicate the appropriate actions to be
undertaken for any possible workplace situation. SOPs may be set by the
establishment and influenced by practices in the industry and sometimes policies
implemented by a concerned government agency.
Role as Food and Beverage Staff

 Daily Task Sheets, Direct Requests and Observation

A daily task sheet is a document detailing the activities that you have to undertake
throughout your shift. This is usually handed to the staff or posted in bulletins before
the service or the shift starts.
Meanwhile, direct requests and observations will show you tasks that need to be
addressed immediately, depending on the event or what you feel based on any given
situation.