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.

A person who has achieved this qualification and awarded National Certificate
(NC) is competent to be employed as Waitstaff or Food and Beverage Service
Attendant.

Introduction to Food and Beverage (F&B) Service covers topics that will help you
understand the duties and responsibilities of a food and beverage service staff, the F&B
department and its role in the tourism industry. This course also consists of topics on
preparing the F&B environment for service and handling complaints from the guests.

Providing Table Service presents topics to help you understand the duties and
responsibilities of a waitstaff or a food and beverage service attendant.

This course covers topics on the activities a waitstaff needs to undertake in order to
fulfill his/her responsibilities such as meeting and greeting of guests, taking food and
beverage orders, serving orders, ensuring guest satisfaction, presenting guest accounts,
concluding food and beverage service, and preparing for the next service

Providing Room Service includes lessons presenting the important knowledge and skills
you must have in order to properly and effectively provide in-room dining. Room
service gives guests with food and beverage service in the privacy of their own room or
suite. Room service is a feature in establishments that offer accommodation. Different
establishments including hotels and resorts from five (5) or six (6) to one (1) star,
serviced apartments or villas and residential clubs offer different types of room service.
This can range from a 24-hour to breakfast-only service.

Program Overview

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.

This program educates students about kitchen/service area procedures and

protocols and the general routine and responsibilities in the food and beverage
department. 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.

The Food and Beverage NCII program is supervised and accredited by TESDA (a
government agency that regulates vocational courses), and TESDA-accredited
education institutions may offer this program.

Course Structure

The course structure for Food and Beverage Services NC II is divided into three main
competencies:
o Basic Competencies (18 hours)
o Participate in workplace communication
o Work in a team environment
o Practice career professionalism
o Practice occupational health and safety procedure
o Common Competencies (18 hours)
o Develop and update industry knowledge
o Observe workplace hygiene procedures
o Perform computer operations
o Perform workplace and safety practices
 o Provide effective customer service
o Core Competencies (320 hours)
o Prepare the dining room /restaurant area for service
o Welcome guests and take food and beverage orders
o Promote food and beverage products
o Provide food and beverage services to guests
o Provide room service
o Receive and handle guest concerns

Like most technical-vocational programs, the Food and Beverage Services NC II

program follows a modular type of instruction. Modular Instruction is a type of
teaching method that follows a specific set of planned learning activities and
exercises. These activities are contained in a short booklet called a module. Students
are allowed to proceed with their own learning pace (self-pacing). Instructors
provide timely feedbacks allowing students to improve their skills.

Lessons in this program are taught to students through lectures and demonstrations,
self-paced instruction and group discussion. Student learning assessment and
evaluation is conducted at the end of every module discussion. This is done through
direct observation, simulations, practical demonstrations and oral and written
exams.

Is Food and Beverage Services a profession?

Serving food and beverages, for example in a restaurant or a hotel, is not usually
considered as a professional job. However if you get certified by TESDA, and have an
experience of a few years working in this industry, you may be considered as a
professional. This is more common as you reach managerial jobs in the food and
beverage industry.

Entry Requirements for Food and Beverage Services

NCII

The basic requirements for trainees or students as set by TESDA includes the
following:
o can communicate in basic English both oral and written
o completed 10-years of school education
o can perform basic mathematical computation

Schools and training centers offering this program may have additional
requirements.
What skills, traits and attitude will help you succeed
in this course?

o Being comfortable serving other people

o Basic oral and written English skills – during the on the job training (OJT),
students are assigned in different establishments such as hotels, resorts,
restaurants and a lot more where the use of English is important both to
entertain customers and for job related tasks.
o Being Courteous and Polite – it is essential to be courteous and polite when
entertaining customers, attitude is as important as quality service in the Food
and Beverage Service field.
o Endurance – the ability to withstand tiresome work such as serving
customers, standing up and walking from one area to another and being in the
kitchen where the environment may be uncomfortable
o Patience – during the OJT, students may encounter irritable and demanding
clients therefore they must be patient enough to deal with different types of
people.
o Technical Skills – the knowledge and ability to learn, operate and control
properly and safely tools and instruments as well as standard kitchen
appliances such as refrigerators, blenders, ovens, coffee machines, etc.
o Computer Literacy – basic knowledge of computer use and being able to
understand application software and systems

How difficult is Food and Beverage Services NC II?

Food and Beverage Services NC II is not considered a difficult program. Its

scope/coverage is a combination of the basics of BS in Hotel and Restaurant
Management and BS in Food Technology. Compared to other technical-vocational
programs, Food and Beverage Services NC II is not as difficult to learn.

The most challenging part of the program are the practicums and simulations where
students will perform certain procedures under the modules. In this activity,
students will be observed and graded by their instructor based on their performance.
Aside from this, there are no other requirements which are very difficult.

The OJT is one of the highlights of this program. It is described by many students as
fun and exciting since they are exposed to actual work in different establishments
where they are able to experience and perform hands-on tasks.
How long does it take to complete the Food and
Beverage Services NCII program in the Philippines?

The recommended duration of Food and Beverage Services NC II program according

to TESDA regulations is 356 hours: 18 hours of Basic Competencies, 18 hours of
Common Competencies and 320 hours of Core competencies.

On the Job Training (OJT)

TESDA-accredited institutions may integrate an On the Job Training (OJT) in the Food
and Beverage Services NC II programs. Students may be assigned in hotels, motels,
restaurants, clubs, canteens, resorts and luxury liners to provide food and beverage
service to guests and customers. The student will report to the designated authority
in the agency who will supervise and guide his practice. The assigned authority will
evaluate the student periodically and submit an evaluation form to the assigned
TVET trainer.

The required number of hours for OJT varies from one institution to another.

Assessment and Certification

The Technical Education and Skills Development Authority (TESDA) is the regulating
body for all vocational courses in the Philippines and is in-charge of the assessment
and certification of the competencies of technical-vocational workers through
the Philippine TVET Qualification and Certification System (PTQCS). The assessment
process aims to determine whether the graduate will be able to perform according
to workplace standards based on a defined competency standard. Certification is
given to those who meet the competency standards (see source).

The Assessment and Certification process is not required among graduates of

vocational courses. Graduate trainees have the option whether to undergo the
process or not. However, a TESDA certification will give a graduate an advantage
since local and foreign companies who hire skilled workers may require this
credential.

Food and Beverage Services trainees are advised to take and pass the Assessment
and Certification Exam, National Certificate Level II (NCII).
Career Opportunities for Food and Beverage
Services NC II graduates
o

Entry Level jobs

o Jobs requiring no prior to minimal level of experience:
o F&B service attendant – a person who takes customer orders,
ensures tables are clear and carries dishes back to the kitchen area
o Waiter – the work includes cleaning and setting up tables, explaining
menus, taking orders, and serving food and beverages.
o Dishwasher – clean dishes, utensils, kitchens, and food preparation
equipment.
o Foodservice Counter Attendant – prepares, heats and finishes simple
food items; usually employed in more casual diners or in fast-food chains
o Kitchen Helper – cleans and sanitizes kitchen equipment; assists in
basic food preparation; receives and stores products in kitchens.
o 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.
o 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
o 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.
o Cruise Line Staff – maintains passenger cabins and runs the
restaurant, bar, recreation area and retail shops inside a cruise ship
o 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.
o 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.
o Commis – junior chef
o

Mid-Level Positions
o Require trainings and prior job experience of a few years:
 o Bartender – a person who serves alcoholic beverages; responsibilities
include maintaining supplies and inventory for the bar and mixing a variety
of cocktails
o 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
o Sommelier – ensure that guests are able to find a wine within their
budget that fits their tastes and complements their food.
o F&B Controller – compiles and computes amounts and costs of food
sold and bought from records casher and other summaries.
o

Managerial Positions
o Require years of extensive experience and practice:
o Food and Beverage Supervisor – manages the whole operation and
control of the food and beverage department
o Food service managers – responsible for the daily operation of
restaurants and other establishments that prepare and serve food and
beverages.
o Bar Operations Supervisor – direct, control and arrange all staff,
within the direct span of control ensuring customer requirements are
satisfied.
o 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.
o Chief Steward – supervises and coordinates activities of pantry,
storeroom, and non-cooking kitchen workers as well as purchases, kitchen
supplies, and equipment.
o

Career Opportunities Abroad

o According to the Philippine Overseas Employment Agency, food and
beverage attendants and other jobs belonging to the same field are among
the most in demand abroad in terms of skilled workers.

Salary Levels

The following are common food and beverage services jobs along with their monthly
salaries:
(source: jobstreet, 2017)
 Supervisor /
1-4 Years 5 Years & Up
Fresh Experienced Experienced
Grad Employee Employee

Waiter P 8K–12K P 9.5–15K P 12K–20K

Food and Beverage

P 10K–15K
Attendant

Room Attendant P 8K–12K

Bartender P 11K–16K

Barista P 8K–12K P 10K–15K P 13K–20K