K to 12 BASIC EDUCATION CURRICULUM

SENIOR HIGH SCHOOL ACCOUNTANCY, BUSINESS AND MANAGEMENT (ABM) SPECIALIZED SUBJECT

Grade: 12 Semester: 2nd

Core Subject Title: Food and Beverage Services Immersion No. of Hours/ Semester: 80 hours
Prerequisite: Food and Beverage Services

Subject Description: Food and Beverage This course gives students the proper and standard methods and procedures used in food and beverage service
industry. It also deals with principles, practices and policies employed in the attainment of a profitable food and beverage operation. This then also leads to a
National Certificate Level II (NCII) which is designed for a high school student to develop the knowledge, skills, and attitude to perform the tasks required by the
Food and Beverage Service Industry. It covers the core competencies of Preparing the dining room/restaurant area for service, welcoming guest and take food
and beverage orders, promoting food and beverage product, providing room services and receiving and handling guest complains.

CONTENT CONTENT STANDARD PERFORMANCE LEARNING CODE

STANDARD COMPETENCIES
LESSON 2: WELCOME GUESTS AND TAKE FOOD AND BEVERAGE ORDERS (GO)
The learner demonstrates The learner:
1. Food Service Operations understanding of LO 1. Take table
concepts, and principles 1. demonstrates the reservations
2. Reservation Process in preparing the dining proper way of receiving 1.1 Answer inquiries
3. Telephone Ethics room/restaurant area for customers promptly, clearly and
service. 2. manifest prompt accurately
awareness to 1.2 Ask pertinent questions
customers needs in to complete the details of
terms of advanced the reservations TLE_HEFBS9-12AS-
service reservations 1.3 Record reservation data Ia-b-1
and respond positively on forms accurately based
to the workable terms on establishments
and conditions as standards
requested 1.4 Repeat and confirm
details of the reservations
with the customer
1.5 Provide additional
information about the food
service establishments

4. Preparation of service equipment/utensils and The learner demonstrates The learner: LO 2. Prepare Service TLE_HEFBS9-12AS-
supplies understanding of Stations and Equipment Ic-d-2
concepts, and principles 1. 1.demonstrates 2.1 Stock supplies
 K to 12 BASIC EDUCATION CURRICULUM
SENIOR HIGH SCHOOL ACCOUNTANCY, BUSINESS AND MANAGEMENT (ABM) SPECIALIZED SUBJECT

5. Basic Types of Tableware in preparing the dining knowledge and skills in necessary for service
6. Dinnerware/ chinaware room/restaurant area for food and beverage 2.2 Clean, wipe and put
service. service related to the tableware and dining room
7. Beverage ware/ glassware preparation of service equipment in their proper
8. Silverware/cutlery station and equipment places
9. Station Mise-en-place 2. perform hygiene and 2.3 Check the cleanliness
10. Cleanliness and condition of sanitation in food and and condition of all tables,
equipment/utensils, furniture and supplies beverage handling tableware and dining room
equipment
11. Legislation on OH & S and hygiene and 2.4 Fill water pitchers and
sanitation ice buckets
2.5 Refill condiments and
sauce bottles and wipe,
clean and dry the necks
and tops of the bottles
2.6 Promote special tent
cards and similar special
displays
2.7 Check equipment and
prepare for service
2.8 Apply food hygiene and
Occupational Health &
Safety measures

The learner demonstrates The learner: LO 3. Set-Up tables in

12. General Rules in Laying Covers/Table Set-Up understanding of the dining area
concepts, and principles 1. demonstrates 3.1 Set table according to
13. Different Napkin Folding Styles in preparing the dining the standards of the food
knowledge and skills in
14. Table Skirting Styles room/restaurant area for food and beverage service establishment
service. service related to 3.2 Set covers correctly TLE_HEFBS9-12AS-
taking food and according to the Ie-f-3
beverage orders predetermined menu
2. Practice skills in 3.3 Wipe and polish
responding to tableware and glassware
customers needs in before they are set up on
terms of taking down the table
correct menus, and 3.4 Fold properly and laid
special food cloth napkins on the table
 K to 12 BASIC EDUCATION CURRICULUM
SENIOR HIGH SCHOOL ACCOUNTANCY, BUSINESS AND MANAGEMENT (ABM) SPECIALIZED SUBJECT

preparations as appropriately according to

requested. napkins folding style
3. Respond effectively 3.5 Skirt properly buffet or
and efficiently to display tables taking into
customers special account symmetry, balance
requests that are and harmony in size and
within the bounds of design
the service guidelines
of the establishment.

15. Banquet Set-Up Styles The learner demonstrates The learner: LO 4. Set the TLE_HEFS9- 12PR-IIa-
understanding of 1. demonstrates mood/ambiance of the b-10
concepts, and principles knowledge and skills in dining area TLE_HEFS9- 12PR-IIc-
in preparing the dining food and beverage 4.1 Adjust light according d-11
room/restaurant area for service related to to time of the day TLE_HEFS9- 12PR-IIe-
service. setting the 4.2 Arrange tables, chairs f-12
mood/ambiance of the and other dining room
TLE_HEFS9- 12PR-IIg-
dining area furniture to ensure comfort
h-13
2. demonstrates skills in and convenience of the
the selection of guest TLE_HEFS9- 12PR-IIi-j-
appropriate type or 4.3 Play appropriate music 14
style of table setting when applicable
with character, and 4.4 Clean and dry
right color floors/carpets
combinations for 4.5 Adjust air conditions or
aesthetic cooling units for the
considerations comfort of the guest
4.6 Set up decorations
according to theme or

Quarter II LESSON 2: WELCOME GUESTS AND TAKE FOOD AND BEVERAGE ORDERS
The learner demonstrate The learner: LO 1. Welcome and TLE_HEFBS9-12GO-
13. Sequence of Food Service understanding of 1. demonstrates the Greet Guests IIa-b-1
14. Welcoming and Greeting Guests Procedure concepts and principles in proper way of receiving 1.1 Acknowledge guests as
welcoming guests and customers soon as they arrive
taking food and beverage 2. manifest prompt 1.2 Greet guests with an
orders awareness to appropriate welcome
customers needs in
 K to 12 BASIC EDUCATION CURRICULUM
SENIOR HIGH SCHOOL ACCOUNTANCY, BUSINESS AND MANAGEMENT (ABM) SPECIALIZED SUBJECT

terms of advanced 1.3 Check details of

service reservations, reservations based on
and respond positively established standard policy
to the workable terms
and conditions as
requested

The learner: LO 2. Seat the Guests TLE_HEFBS9-12GO-

15. Procedure and rationale in seating the guests 1. demonstrate 2.1 Escort and seat guests IIc-d-2
knowledge and skills in according to table
food and beverage allocations
service in relation to 2.2 Utilize tables according
seating the guests to the number of party
2. Communicate needs of 2.3 Seat guests evenly
customers to the among stations to control
service area with the traffic flow of guests in
accuracy the dining room
2.4 Open cloth napkins for
the guests when applicable
2.5 Serve water when
applicable according to the
standards of the food
service facility

The learner: LO 3. Take Food and TLE_HEFBS9-12GO-

16. Order Taking Procedures 1. demonstrates Beverage Orders IIe-f-3
17. Basic Menu Types knowledge and skills in 3.1 Present menu to
18. Select appropriate tableware and cutlery for the chosen food and beverage customers, take orders
menu service related to completely, and take note
taking food and of the special requests
beverage orders 3.2 Repeat back orders to
2. Practice skills in the guests to confirm items
responding to 3.3 Provide and adjust
customers needs in tableware and cutlery
terms of taking down appropriate for the menu
correct menus, and choices in accordance with
special food established procedures
preparations as
 K to 12 BASIC EDUCATION CURRICULUM
SENIOR HIGH SCHOOL ACCOUNTANCY, BUSINESS AND MANAGEMENT (ABM) SPECIALIZED SUBJECT

requested.
3. Respond effectively
and efficiently to
customers special
requests that are
within the bounds of
the service guidelines
of the establishment.

The learner: LO 4. Liaise between TLE_HEFBS9-12GO-

19. Workflow structures within food and beverage service 1. demonstrates kitchen and dining areas IIg-h-4
location knowledge and skills in 4.1 Place and send orders
food and beverage to the kitchen promptly
service in relation to 4.2 Check quality of food in
attending / monitoring accordance with
kitchen and dining established standard
service points 4.3 Check tableware for
2. Prepares schedule of chips, marks, cleanliness,
menus to be served spills, and drips
3. Perform strictly the 4.4 Carry out plates and/or
sanitation and hygiene trays safely
practices in dealing 4.5 Advise promptly
with guests, and in colleagues regarding
responding to their readiness of items for
food and beverage service
service needs 4.6 Relay information about
special requests, dietary or
cultural requirements
accurately to kitchen where
appropriate
4.7 Observe work
technology according to
establishment standard
policy and procedure