FOOD AND BEVERAGE SERVICES NC II – TESDA COURSE MODULE

TESDA TRAINING REGULATIONS FOR FOOD AND BEVERAGE SERVICES NC II

The TESDA Course for FOOD AND BEVERAGE SERVICES NC II consists of competencies that a person must achieve to provide food and beverage service to guests in various food and beverage service facilities.

This Qualification is packaged from the competency map of the Tourism Sector (Hotel and Restaurant).

TRAINEE ENTRY REQUIREMENTS

Trainees or students wishing to enroll in these course qualifications should possess the following requirements:

• can communicate in basic English both oral and written
• at least completed the 10-year basic education
• can perform basic mathematical computation

A student who has achieved this Qualification is competent to be a:

• Waiter
• Food and Beverage Service Attendant

FOOD AND BEVERAGE SERVICES NC II – TRAINING AND REGULATION MODULE

Course Title: FOOD AND BEVERAGE SERVICES
Level: NC II
Nominal Training Duration :

(Basic Competency) 18 Hours
(Common Competency) 18 Hours
(Core Competency) 320 Hours

Total Duration: 356 Hours

This course is designed to enhance the knowledge, skills and attitudes in FOOD AND BEVERAGE SERVICES NC II in accordance with industry standards. It covers the basic, common and core competencies required in the delivery of food and beverage service in various foodservice facilities. It covers the core competencies on preparing the dining room for service, welcoming guests and taking food and beverage orders, promoting food and beverage products, providing food and beverage service to guests, providing room service, and receiving and handling guest concerns.

COMPETENCIES REQUIRED IN FOOD AND BEVERAGE SERVICES NC II

This units of competency comprising this qualification include Basic, Common, and Core Competencies.

To obtain this TESDA course in FOOD AND BEVERAGE SERVICES NC II, all units prescribed for this qualification must be achieved.

These units of competency comprising this qualification include the following:

UNIT CODE	CORE COMPETENCIES (320 Hours)
TRS512387	Prepare the dining room/restaurant area for service
TRS512388	Welcome guests and take food and beverage orders
TRS512389	Promote food and beverage products
TRS512390	Provide food and beverage services to guests
TRS512391	Provide room service
TRS512392	Receive and handle guest concerns
UNIT CODE	COMMON COMPETENCIES (18 Hours)
TRS311201	Develop and update industry knowledge
TRS311202	Observe workplace hygiene procedures
TRS311203	Perform computer operations
TRS311204	Perform workplace and safety practices
TRS311205	Provide effective customer service
UNIT CODE	BASIC COMPETENCIES (18 Hours)
500311105	Participate in workplace communication
500311106	Work in a team environment
500311107	Practice career professionalism
500311108	Practice occupational health and safety procedures

This section gives the details and contents of the units of competency required in FOOD AND BEVERAGE SERVICES NC II. These units of competency are categorized into basic, common and core competencies.

CORE COMPETENCIES

This section gives the details of the contents of the core units of competency required in FOOD AND BEVERAGE SERVICES NC II.

UNIT OF COMPETENCY : PREPARE THE DINING ROOM/RESTAURANT AREA FOR SERVICE
UNIT CODE : TRS512387

This unit covers the knowledge and skills required in the preparation of the dining room /restaurant area before the start of the service operations. It involves opening duties or the dining room mise-en-place prior to service. This unit includes the knowledge and skills in taking reservations, preparing service stations, table-setting, and setting the ambiance of the food service facility.

1. Take table reservations
   • Inquiries are answered promptly, clearly and accurately.
   • Pertinent questions are asked to complete the details of the reservations.
   • Reservations data are recorded on forms accurately based on establishment’s standards.
   • Details of the reservations are repeated back and confirmed with the party making the reservation.
   • Additional information about the food service establishment is provided when necessary.
2. Prepare service stations and equipment
   • Service or waiter’s stations are stocked with supplies necessary for service.
   • All tableware and dining room equipment are cleaned, wiped and put in their proper places.
   • Special tent cards and similar special displays are put up for promotion.
   • Cleanliness and condition of all tables, tableware and dining room equipment are checked.
   • Water pitchers and ice buckets are filled.
   • Electrical appliance or equipment like coffee pots, tea pots, plate warmers etc. in the dining area are turned on and kept ready.
   • Condiments and sauce bottles are refilled and the necks and tops of the bottles are wiped clean and dry.
3. Set up the tables in the dining area
   • Tables are set according to the standards of the food service establishment.
   • In cases where the menu is pre-arranged or fixed, covers are set correctly according to the predetermined menu.
   • Tableware and glassware are wiped and polished before they are set up on the table.
   • Cloth napkins are folded properly and laid on the table appropriately according to napkin folding style.
   • Buffet or display tables are skirted properly taking into account symmetry, balance and harmony in size and design.
4. Set the mood/ambiance of the dining area
   • Lights are adjusted according to time of the day.
   • Tables, chairs and other dining room furniture are arranged to ensure comfort and convenience of the guests.
   • Appropriate music is played when applicable
   • Floors/carpets are cleaned and made sure are dry.
   • Air-condition or cooling units are adjusted for the comfort of the guests
   • Decorations are set-up according to theme or concept of the dining room.

UNIT OF COMPETENCY: WELCOME GUESTS AND TAKE FOOD AND BEVERAGE ORDERS
UNIT CODE : TRS512388

This unit deals with the knowledge and skills required in providing pre-meal services to the dining guests as soon as they arrive in the foodservice facility. It covers the dining room or restaurant service procedures before the food and beverage orders are served. This unit involves the initial steps in the sequence of service that includes the welcoming of guests, seating the guests, taking food and beverage orders and liaising between the kitchen and the service area.

1. Welcome and greet guests
   • Guests are acknowledged as soon as they arrive.
   • Guests are greeted with an appropriate welcome.
   • Details of reservations are checked based on established standard policy.
2. Seat the guests
   • Guests are escorted and seated according to table allocations
   • Tables are utilized according to the number of party.
   • Guests are seated evenly among stations to control the traffic flow of guests in the dining room.
   • Cloth napkins are opened for the guests when applicable.
   • Water is served when applicable, according to the standards of the foodservice facility.
3. Take food and beverage orders
   • Guests are presented with the menu according to established standard practice.
   • Orders are taken completely in accordance with the establishment’s standard procedures.
   • Special requests and requirements are noted accurately.
   • Orders are repeated back to the guests to confirm items.
   • Tableware and cutlery appropriate for the menu choices are provided and adjusted in accordance with establishment procedures.
4. Liaise between kitchen and service areas
   • Orders are placed and sent to the kitchen promptly.
   • Quality of food is checked in accordance with establishment standards
   • Tableware is checked for chips, marks, cleanliness, spills, and drips
   • Plates and/or trays are carried out safely.
   • Colleagues are advised promptly regarding readiness of items for service
   • Information about special requests, dietary or cultural requirements is relayed accurately to kitchen where appropriate.
   • Work technology are observed according to establishment standard policy and procedures

UNIT OF COMPETENCY: PROMOTE FOOD AND BEVERAGE PRODUCTS
UNIT CODE : TRS512389

This unit deals with the knowledge and skills required in providing advice to customers on food and beverage products in foodservice enterprises.

1. Know the product
   • Names and pronunciations of dishes in the menu are mastered.
   • Ingredients of dishes are memorized.
   • Sauces and accompaniments are known by heart.
   • Descriptions of every item in the menu are studied.
   • Common food allergens are mastered to prevent serious health consequences.
2. Undertake Suggestive selling
   • Information about the food items are provided in clear explanations and descriptions.
   • Items on specials or promos are offered to assist guests with food and beverage selections.
   • Name of specific menu items are suggested to guests rather than just mentioning the general categories in the menu to help them make the choice and know what they want.
   • Standard food and beverage pairings are recommended.
   • Several choices are given to provide more options to guests
   • Descriptive words are used while explaining the dishes to make it more tempting and appetizing.
   • Suggestive selling is carried out discreetly so as not to be too pushy or too aggressive.
3. Carry out Upselling strategies
   • Slow moving but highly profitable items are suggested to increase guest check.
   • Second servings of items ordered are offered.
   • Food portion or size is mentioned for possible adjustments with the orders.
   • New items are recommended to regular guests to encourage them to try other items in the menu.

UNIT OF COMPETENCY : PROVIDE FOOD AND BEVERAGE SERVICES TO GUESTS
UNIT CODE : TRS512390

This unit deals with the knowledge and skills required in the provision of food and beverage service to guests in various types of dining venues and diverse styles of service. This unit focuses on the procedures in the delivery of food and beverages to the guest as well as on the knowledge and skills that underpins the efficient work performance in assisting the dining guest during and after the meal service.

1. Serve food orders
   • Food orders are picked up promptly from service areas.
   • Food orders are checked for presentation and appropriate garnish and accompaniments.
   • Food orders are served to the guests who ordered them.
   • Food orders are served and cleared with minimal disturbance to the other guests and in accordance to hygienic requirements.
   • Food orders are served in accordance with the enterprise serving style standards.
   • Name of the dish or order is mentioned upon serving the guest.
   • Sequence of service and meal delivery is monitored in accordance with enterprise procedures.
2. Assist the diners
   • Additional requests or needs of the guests are anticipated.
   • Additional food and beverage are offered and served at the appropriate times.
   • Necessary condiments and appropriate tableware are provided based on the food order.
   • Delays or deficiencies in service are recognized and followed up promptly based on enterprise policy.
   • The “3-minute check” is conducted to check guest ‘s satisfaction.
   • Children and guests with special needs are treated with extra attention and care.
3. Perform banquet or catering food service
   • Serviceware are prepared and checked for completeness ahead of time.
   • Tables and chairs are set up in accordance with the event requirements.
   • Food is served according to general service principles.
   • Food is handled based on food safety procedures.
   • Coordinated service of meal courses is ensured.
   • Assigned areas are kept clean in accordance with enterprise procedures.
   • Tables are cleared and soiled dishes prepared to be brought for dishwashing after the event or function,
   • Number of guests being served is noted and monitored.
4. Serve Beverage Orders
   • Beverage orders are picked up promptly from the bar.
   • Beverage orders are checked for presentation and appropriate garnishes.
   • Beverages are served at appropriate times during meal.
   • Beverages are served efficiently according to established standards of service.
   • Beverages are served at the right temperature.
   • For full bottle wine orders, wine is opened efficiently with minimal disturbance to the other guests.
   • Wine service is carried out in accordance with establishment procedures.
   • Coffee and/or tea service is carried out in accordance with establishment procedure.
5. Process payments and receipts
   • Bills are prepare and processed accurately in coordination with cashier.
   • Amount due is verified with customer.
   • Cash and non-cash payments are accepted and receipts are issued.
   • Change are given as required.
   • Required documentation is completed in accordance with enterprise policy.
6. Conclude food service and close down dining area
   • Soiled dishes are removed when guests are finished with the meal.
   • Food scraps are handled in accordance with hygiene regulations and enterprise procedures.
   • Equipment are cleaned and stored in accordance with hygiene regulations and enterprise procedures.
   • Tables are cleared, reset and made ready for the next sitting when guests are finished with the meal.
   • Guests are thanked and given a warm farewell.
   • Electrical equipment are turned off where appropriate.
7. Manage intoxicated persons
   • Levels of intoxication of customers are determined
   • Difficult situations are referred to an appropriate person
   • Appropriate procedures are applied to the situation and in accordance with enterprise policy
   • Legislative requirements are applied

UNIT OF COMPETENCY : PROVIDE ROOM SERVICE
UNIT CODE : TRS512391

This unit deals with the knowledge and skills required in the provision of food and beverage service particularly in the guest room of a commercial accommodation establishment.

1. Take and process room service orders
   • Telephone call is answered promptly and courteously in accordance with customer service standards.
   • Guests’ name is checked and used throughout the interaction
   • Details of orders are clarified, repeated and checked with guests for accuracy
   • Suggestive selling techniques are used.
   • Guests are advised of approximate time of delivery
   • Relevant information are recorded and checked in accordance with establishment policy and procedures
   • Room service orders received from doorknob dockets are interpreted accurately.
   • Orders are promptly transferred and relayed to appropriate location for preparation.
2. Set up trays and trolleys
   • Room service equipment and supplies are prepared in accordance with establishment procedures.
   • Proper room service equipment and supplies are selected and checked for cleanliness and condition.
   • Trays and trolleys are set up keeping in mind balance, safety and attractiveness.
   • Room service trays or trolleys are set up according to the food and beverage ordered
   • Orders are checked before leaving the kitchen for delivery.
   • Food items are covered during transportation to the room.
3. Present and serve food and beverage orders to guests
   • The guest’s name is verified on the bill before announcing the staff’s presence outside the door.
   • Guests are greeted politely in accordance with the with establishment’s service procedures.
   • Guests are asked where they want the tray or trolley positioned.
   • Food orders are delivered on the time desired by the guest.
4. Present room service account
   • Guests’ accounts are checked for accuracy and presented in accordance with establishment procedures
   • Cash payments are acknowledged and then presented to the cashier for processing in accordance with establishment guidelines
   • For charge accounts, guests are asked to sign the bills.
5. Clear away room service equipment
   • Procedure to take away the tray or trolley when the guests have finished their meal is explained.
   • Floors are checked and cleared in accordance with establishment policy and guidelines.
   • Dirty trays are cleared in accordance with the establishment’s procedure.
   • Trays and trolleys are cleaned and returned to the room service area.

UNIT OF COMPETENCY : RECEIVE AND HANDLE GUEST CONCERNS
UNIT CODE : TRS512392

This unit deals with the knowledge and skills required in receiving and handling guest complaints.

1. Listen to the complaint
   • The entire story or issue of concern is obtained from the guest without interruption.
   • Details of the guest complaint or concern are noted.
   • Full attention is given to the complaining guest.
   • Guest complaint is paraphrased to determine if the concern is correctly understood.
2. Apologize to the guest
   • Sincere apology is offered for the disservice.
   • Empathy is shown to the guest to show genuine concern and consideration.
   • Excuses or blaming others are avoided.
   • Gratitude is expressed to the guest for bringing the matter up for attention.
3. Take proper action on the complaint
   • Appropriate action is taken regarding guest’s concerns.
   • The right person or department who can solve the problem is informed for proper action.
   • Difficult situations or serious concerns are elevated or referred to higher authority.
   • Problem is followed-up to check whether it solved or not.
4. Record complaint
   • Complaints are documented according to the establishment standard procedures.
   • Persons concerned are recognized and actions taken are recorded.
   • Feedback received from guests is logged and collated.

COMMON COMPETENCIES

UNIT OF COMPETENCY : DEVELOP AND UPDATE INDUSTRY KNOWLEDGE
UNIT CODE : TRS311201

This unit of competency deals with the knowledge, skills required to access, increase and update industry knowledge. It includes seek information on the industry and update industry knowledge.

1. Seek information on the industry
   • Sources of information on the industry are correctly identified and accessed
   • Information to assist effective work performance is obtained in line with job requirements
   • Specific information on sector of work is accessed and updated
   • Industry information is correctly applied to day-to-day work activities
2. Update industry knowledge
   • Informal and/or formal research is used to update general knowledge of the industry
   • Updated knowledge is shared with customers and colleagues as appropriate and incorporated into day-to-day working activities
3. Develop and update local knowledge
   • Local knowledge is developed to assist queries on local/national tourism industry
   • Local knowledge is updated using informal and/or formal research
   • Contact with local communities is maintained
4. Promote products and services to customers
   • Promotional initiatives are described that may be used to promote products and services
   • Selling skills are applied according to customer needs

UNIT OF COMPETENCY: OBSERVE WORKPLACE HYGIENE PROCEDURES
UNIT CODE : TRS311202

This unit of competency deals with the knowledge, skills and attitudes in observing workplace hygiene procedures. It includes following hygiene procedures and identifying and preventing hygiene risks.

1. Follow hygiene procedures
   • Workplace hygiene procedures are implemented in line with enterprise and legal requirements
   • Handling and storage of items are undertaken in line with enterprise and legal requirements
2. Identify and prevent hygiene risks
   • Potential hygiene risks are identified in line with enterprise procedures
   • Action to minimize and remove risks are taken within scope of individual responsibility of enterprise/legal requirements
   • Hygiene risks beyond the control of individual staff members are reported to the appropriate person for follow up

UNIT OF COMPETENCY: PERFORM COMPUTER OPERATIONS
UNIT CODE : TRS311203

This unit covers the knowledge, skills and attitudes and values needed to perform computer operations which includes inputting, accessing, producing and transferring data using the appropriate hardware and software

1. Plan and prepare for task to be undertaken
   • Requirements of task are determined
   • Appropriate hardware and software is selected according to task assigned and required outcome
   • Task is planned to ensure OH & S guidelines and procedures are followed
2. Input data into computer
   • Data are entered into the computer using appropriate program/application in accordance with company procedures
   • Accuracy of information is checked and information is saved in accordance with standard operating procedures
   • Inputted data are stored in storage media according to requirements
   • Work is performed within ergonomic guidelines
3. Access information using computer
   • Correct program/application is selected based on job requirements
   • Program/application containing the information required is accessed according to company procedures
   • Desktop icons are correctly selected, opened and closed for navigation purposes
   • Keyboard techniques are carried out in line with OH & S requirements for safe use of keyboards
4. Produce/output data using computer system
   • Entered data are processed using appropriate software commands
   • Data are printed out as required using computer hardware/peripheral devices in accordance with standard operating procedures
   • Files and data are transferred between compatible systems using computer software, hardware/peripheral devices in accordance with standard operating procedures
5. Maintain computer equipment and systems
   • Systems for cleaning, minor maintenance and replacement of consumables are implemented
   • Procedures for ensuring security of data, including regular back-ups and virus checks are implemented in accordance with standard operating procedures
   • Basic file maintenance procedures are implemented in line with the standard operating procedures
   • Document systems are maintained

UNIT OF COMPETENCY: PERFORM WORKPLACE AND SAFETY PRACTICES
UNIT CODE : TRS311204

This unit of competency deals with the knowledge, skills and attitudes in following health, safety and security practices. It includes dealing with emergency situations and maintaining safe personal presentation standards.

1. Follow workplace procedures for health, safety and security practices
   • Correct health, safety and security procedures are followed in line with legislation, regulations and enterprise procedures
   • Breaches of health, safety and security procedures are identified and reported in line with enterprise procedure
   • Suspicious behavior or unusual occurrence are reported in line with enterprise procedure
2. Perform child protection duties relevant to the tourism industry
   • Issue of sexual exploitation of children by tourist is identified
   • National, regional and international actions are described to prevent the sexual exploitation of children by tourists
   • Actions that can be taken in the workplace are described to protect children from sexual exploitation by tourists
3. Observe and monitor people
   • Areas and people who require observation and monitoring is prepared
   • Observation and monitoring activities are implemented
   • Apprehension of offenders are determined
   • Offenders are arrested according to enterprise procedures
   • Administrative responsibilities are fulfilled
4. Deal with emergency situations
   • Emergency and potential emergency situations are recognized and appropriate action are taken within individual’s scope of responsibility
   • Emergency procedures are followed in line with enterprise procedures
   • Assistance is sought from colleagues to resolve or respond to emergency situations
   • Details of emergency situations are reported in line with enterprise procedures
5. Maintain safe personal presentation standards
   • Safe personal standards are identified and followed in line with enterprise requirements
6. Maintain a safe and secure workplace
   • Workplace health, safety and security responsibilities are identified
   • Framework to maintain workplace health, safety and security are maintained
   • Procedures for identifying and assessing health, safety and security hazards and risks are implemented
   • Injuries, illnesses and incidents are investigated
   • Organization’s health, safety and security effectiveness are evaluated

UNIT OF COMPETENCY: PROVIDE EFFECTIVE CUSTOMER SERVICE
UNIT CODE : TRS311205

This unit of competency deals with the knowledge, skills and attitudes in providing effective customer service. It includes greeting customer, identifying customer needs, delivering service to customer, handling queries through use of common business tools and technology and handling complaints, evaluation and recommendation.

1. Greet customer
   • Customers are greeted in line with enterprise procedure
   • Verbal and non-verbal communications are appropriate to the given situation
   • Non verbal communication are observed when responding to customers
   • Sensitivity to cultural and social differences is demonstrated
2. Identify needs of customers
   • Appropriate interpersonal skills are used to ensure that customer needs are accurately identified
   • Customer needs are assessed for urgency so that priority for service delivery can be identified
   • Customers are provided with information 2.4 Personal limitation in addressing customer needs is identified and where appropriate, assistance is sought from supervisor
3. Deliver service to customer
   •  Customer needs are promptly attended to in line with enterprise procedure
   • Appropriate rapport is maintained with customer to enable high quality service delivery
   • Opportunity to enhance the quality of service and products are taken wherever possible
4. Handle queries through use of common business tools and technology
   • Common business tools and technology are used efficiently to determine customer requirements
   • Queries/ information are recorded in line with enterprise procedure
   • Queries are acted upon promptly and correctly in line with enterprise procedure
5. Handle complaints/conflict situations, evaluation and recommendations
   • Guests are greeted with a smile and eye-to-eye contact
   • Responsibility for resolving the complaint is taken within limit of responsibility and according to enterprise policy
   • Nature and details of complaint are established and agreed with the customer
   • Threats to personal safety are identified and managed to personal safety of customers or colleagues and appropriate assistance is organized
   • Appropriate action is taken to resolve the complaint to the customers satisfaction wherever possible
   • Conflict situations are resolved within scope of individual responsibility by applying effective communication skills and according to enterprise policy

BASIC COMPETENCIES

UNIT OF COMPETENCY : PARTICIPATE IN WORKPLACE COMMUNICATION
UNIT CODE : 500311105

This unit covers the knowledge, skills and attitudes required to gather, interpret and convey information in response to workplace requirements.

1. Obtain and convey workplace information
   • Specific and relevant information is accessed from appropriate sources
   • Effective questioning, active listening and speaking skills are used together and convey information
   • Appropriate medium is used to transfer information and ideas
   • Appropriate non- verbal communication is used
   • Appropriate lines of communication with supervisors and colleagues are identified and followed
   • Defined workplace procedures for the location and storage of information are used
   • Personal interaction is carried out clearly and concisely
2. Participate in workplace meetings and discussions
   • Team meetings are at ended on time
   • Own opinions are clear expressed and those of others are listened to without interruption
   • Meeting inputs are consistent with the meeting purpose and established protocols
   • Workplace interactions are conducted in a courteous manner
   • Questions about simple routine workplace procedures and matters concerning working conditions of employment are asked and responded to.
   • Meetings outcomes are interpreted and implemented
3. Complete relevant work related documents
   • Range of forms relating to conditions of employment are completed accurately and legibly
   • Workplace data is recorded on standard workplace forms and documents
   • Basic mathematical processes are used for routine calculations
   • Errors in recording information on forms/documents are identified and properly acted upon
   • Reporting requirements to supervisor are completed according to organizational guidelines

UNIT OF COMPETENCY : WORK IN TEAM ENVIRONMENT
UNIT CODE : 500311106

This unit covers the skills, knowledge and attitudes to identify role and responsibility as a member of a team.

1. Describe team role and scope
   • The role and objective of the team is identified from available sources of information
   • Team parameters, reporting relationships and responsibilities are identified from team discussions and appropriate external sources.
2. Identify own role and responsibility within team
   • Individual role and responsibilities within the team environment are identified.
   • Roles and responsibility of other team members are identified and recognized.
   • Reporting relationships within team and external to team are identified.
3. Work as a team member
   • Effective and appropriate forms of communications used and interactions undertaken with team members who contribute to known team activities and objectives.
   • Effective and appropriate contributions made to complement team activities and objectives, based on individual skills and competencies and workplace context.
   • Observed protocols in reporting using standard operating procedures.
   • Contribute to the development of team work plans based on an understanding of team’s role and objectives and individual competencies of the members.

UNIT OF COMPETENCY : PRACTICE CAREER PROFESSIONALISM
UNIT CODE : 500311107

This unit covers the knowledge, skills and attitudes in promoting career growth and advancement.

1. Integrate personal objectives with organizational goals
   • Personal growth and work plans are pursued towards improving the qualifications set for the profession
   • Intra- and interpersonal relationships is are maintained in the course of managing oneself based on performance evaluation
   • Commitment to the organization and its goal is demonstrated in the performance of duties
2. Set and meet work priorities
   • Competing demands are prioritized to achieve personal, team and organizational goals and objectives.
   • Resources are utilized efficiently and effectively to manage work priorities and commitments
   • Practices along economic use and maintenance of equipment and facilities are followed as per established procedures
3. Maintain professional growth and development
   • Trainings and career opportunities are identified and availed of based on job requirements
   • Recognitions are sought/received and demonstrated as proof of career advancement
   • Licenses and/or certifications relevant to job and career are obtained and renewed

UNIT OF COMPETENCY : PRACTICE  OCCUPATIONAL HEALTH AND SAFETY PROCEDURES
UNIT CODE : 500311108

This unit covers the outcomes required to comply with regulatory and organizational requirements for occupational health and safety.

1. Identify hazards and risks
   • Safety regulations and workplace safety and hazard control practices and procedures are clarified and explained based on organization procedures
   • Hazards/risks in the workplace and their corresponding indicators are identified to minimize or eliminate risk to co-workers, workplace and environment in accordance with organization procedures
   • Contingency measures during workplace accidents, fire and other emergencies are recognized and established in accordance with organization procedures
2. Evaluate hazards and risks
   • Terms of maximum tolerable limits which when exceeded will result in harm or damage are identified based on threshold limit values (TLV)
   • Effects of the hazards are determined
   • OHS issues and/or concerns and identified safety hazards are reported to designated personnel in accordance with workplace requirements and relevant workplace OHS legislation
3. Control hazards and risks
   • Occupational Health and Safety (OHS) procedures for controlling hazards/risks in workplace are consistently
     followed
   • Procedures for dealing with workplace accidents, fire and emergencies are followed in accordance with organization OHS policies
   • Personal protective equipment (PPE) is correctly used in accordance with organization OHS procedures and practices
   • Appropriate assistance is provided in the event of a workplace emergency in accordance with established organization protocol
4. Maintain OHS awareness
   • Emergency-related drills and trainings are participated in as per established organization guidelines and procedures
   • OHS personal records are completed and updated in accordance with workplace requirements

NATIONAL ASSESSMENT AND CERTIFICATION ARRANGEMENTS

• To attain the National Qualification of FOOD AND BEVERAGE SERVICES NC II, the candidate must demonstrate competence in all the units of competency listed in Section 1. Successful candidates shall be awarded a National Certificate signed by the TESDA Director General.
• The qualification for FOOD AND BEVERAGE SERVICES NC II may be attained through demonstration of competence in all the units of competency covering all the required core units of qualification.
• Assessment shall focus on the core units of competency. The basic and common units shall be integrated or assessed concurrently with the core units.
• The following are qualified to apply for assessment and certification:
• Graduates of formal, non-formal and informal including enterprise-based training programs
• Experienced workers (wage employed or self-employed)
• The guidelines on assessment and certification are discussed in detail in the “Procedures Manual on Assessment and Certification” and “Guidelines on the Implementation of the Philippine TVET Qualification and Certification System (PTQCS)”.