FOOD AND BEVERAGE SERVICES NC III – TESDA COURSE MODULE

TESDA TRAINING REGULATIONS FOR FOOD AND BEVERAGE SERVICES NC III COURSE

The TESDA Course in FOOD AND BEVERAGE SERVICES NC III consists of competencies that a person must achieve to deliver and supervise food and beverage service operations in various food and beverage service facilities.

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

A person who has achieved this qualification is competent to be:

• Assistant Head Water/Waitress
• Head Waiter/Waitress
• Maitre d’Hotel
• Captain Waiter/Waitress
• Banquet Head Waiter/Waitress

TRAINEE ENTRY REQUIREMENTS

Trainees or students who would like to enroll in this course should possess the following requirements:

• Must have completed the 10-year basic education or an Alternative Learning System (ALS) Certificate of Completion with grade 10 equivalent holder
• Computer literate
• Can communicate in basic English in both oral and written form
• Must be competent in the entire Food and Beverage Services NCII qualification either through training, experience or certification

FOOD AND BEVERAGE SERVICES NC III COURSE

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

Basic Competencies – 40 Hours
Common Competencies – 96 Hours
Core Competencies – 214 Hours

Total Duration: 350 Hours

This course is designed to enhance the knowledge, skills, and attitudes in accordance with industry standards. This covers competencies that a person must achieve in performing task such as directing and leading service team in the dining area, organizing and preparing specialized menu requirements, banquet and catering functions, processing financial transactions and monitoring and maintaining stock.

Upon completion of the course, the learners are expected to demonstrate the above-mentioned competencies to be employed. To obtain this, all units prescribed for this qualification must be achieved.

COMPETENCIES REQUIRED IN FOOD AND BEVERAGE SERVICES NC III

To obtain this course, all units prescribed for this qualification must be achieved.

This units of competency comprising this qualification include the following:

UNIT CODE	CORE COMPETENCIES (214 Hours)
TRS513301	Direct and lead service team in the dining area/restaurant
TRS513302	Promote and prepare extensive range of food and beverage products for table side service requirements
TRS513303	Organize functions related to Food and Beverage Service at a hotel or restaurant
TRS513304	Process financial sale transactions
TRS513305	Monitor and maintain stock
UNIT CODE	COMMON COMPETENCIES (96 Hours)
TRS141201	Receive and resolve customer complaints
TRS141202	Work cooperatively in a general administration environment
TRS141203	Maintain quality customer/guest service
TRS141204	Roster staff
TRS141205	Control and order stock
TRS141206	Prepare and deliver training sessions
TRS141207	Plan, conduct and evaluate staff performance assessment
UNIT CODE	BASIC COMPETENCIES (40 Hours)
400311319	Lead workplace communication
400311320	Lead small teams
400311321	Apply critical thinking and problem solving techniques in the workplace
400311322	Work in a diverse environment
400311323	Propose methods of applying learning and innovation in the organization
400311324	Use information systematically
400311325	Evaluate occupational safety and health work practices
400311326	Evaluate environmental work practices
400311327	Facilitate entrepreneurial skills for micro-small-medium enterprises (MSMES)

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

CORE COMPETENCIES

Core competency units comprising the qualification in FOOD AND BEVERAGE SERVICES NC III.

UNIT OF COMPETENCY : DIRECT AND LEAD SERVICE TEAM IN THE DINING AREA/RESTAURANT
UNIT CODE : TRS513301

This unit covers the knowledge and skills required in supervising and coordinating the activities of food service staff on their work shift in an outlet or restaurant to ensure fast and efficient food service to the guests.

1. Supervise pre-opening preparations
   • Guest reservations are monitored and table assignment allocations are ensured.*
   • Waiter service stations are inspected for completeness in stocks and supplies.*
   • Tables are rechecked for accuracy in setting.
   • Cleanliness of the dining area/restaurant is checked according to standards of the establishment.
   • Grooming of the personnel is checked in accordance with the company’s standards.
   • Dining equipment is inspected to ensure efficient operations.
2. Oversee food and beverage service in the dining area
   • Service briefing is conducted among service staff at the beginning of the shift.*
   • Flow of service is coordinated with the kitchen.
   • Quality is controlled and ensured in all service areas.*
   • Assistance in service is provided during peak hours or busy periods.
   • Guests’ concerns and complaints are resolved to satisfy the guests.
   • Policies on energy and water conservation and waste disposal are explicitly expressed and regularly monitored.*
   • Policies on sexual harassments are regularly communicated.
3. Oversee end of shift and closing procedures
   • End of shift / Closing tasks of the service staff are checked in accordance to enterprise standards*
   • Daily sales and cover count of the outlet are recorded in the absence of the supervisor.
   • Debriefing is conducted to discuss and solve concerns of the day.
   • Electric equipment and fixtures are checked if turned off properly.
   • Food wastes and packaging wastes are segregated.

UNIT OF COMPETENCY : PROMOTE AND PREPARE EXTENSIVE RANGE OF FOOD AND BEVERAGE PRODUCTS FOR TABLE SIDE SERVICE REQUIREMENTS
UNIT CODE : TRS513302

This unit covers the knowledge and skills required in promoting and preparing table side menu items and offering range of wines to guests as well as to responsibly serve or sell alcoholic beverage in a range of settings within the hotel and restaurant industries workplace context.

1. Promote table side menu items to guests
   • Range of menu items that may be offered via gueridon service are identified
   • Range of gueridon/ table side menu items are described and promoted to guests and potential guests*
   • The procedures involved in the provision of gueridon service are described to guests
   • The role of ingredients used in gueridon service of menu items are identified, described and explained.
   • Gueridon trolleys, equipment and utensils are selected and used to assist in the promotion of gueridon service
2. Develop and update wine knowledge
   • Wine styles, major grape varieties used in wine production and major wine producing countries are identified and differentiated.*
   • Steps in basic wine production and wine production techniques are described.
   • Wine labels are interpreted to identify and make assessment of wine contained within bottles
   • Wine storage and retrieval are familiarized to ensure wine condition.
   • Sensory appraisal of wine is undertaken, if necessary
3. Provide advice on food and wine to patrons
   • Wine lists are presented to patrons in accordance with the enterprise standards.
   • Suitable wine and food combinations are recommended to meet identified needs and preferences of patrons
   • Countries, grape varieties, wine production techniques and associated wine industry information, trends and details are explained to guests when necessary
4. Prepare gueridon equipment / service trolley for service
   • Gueridon trolleys, equipment and utensils are regularly cleaned and maintained
   • Trolleys and service area for service with equipment, utensils and linen are prepared for efficient service.
   • Food and non-food items for service to match menu items are selected.
   • The quality and condition of food and non-food items prior to use are verified.
   • Gueridon trolleys are positioned for maximum impact on sales potential
5. Prepare and serve menu items
   • range of food and beverage menu items are prepared and served using the gueridon.*
   • Specialized dining room service is carried out efficiently in accordance with the standards of the establishment.*
   • Guests are engaged as part of the gueridon service experience.
   • Prepared menu items are presented for service in a professional and attractive manner.
   • Trolleys and other gueridon equipment and utensils are cleared and cleaned on completion of the provision of gueridon service.
   • Safety precautions are taken and made certain all the time.
6. Manage responsible service of alcohol
   • Enterprise and licensing authority eligibility standards and/or requirements to be served alcohol are appropriately applied
   • Restrictions for service are explained to patrons courteously and diplomatically.
   • Standard drinks are prepared and served in accordance with the enterprise standards

UNIT OF COMPETENCY : ORGANIZE FUNCTIONS RELATED TO FOOD AND BEVERAGES SERVICE AT A HOTEL OR RESTAURANT
UNIT CODE : TRS513303

This unit covers the knowledge and skills in supervising the tasks and duties related to the proper functioning of a banquet event. This includes banquet logistics of pre-function set up, food and beverage service and post event clean up.

1. Supervise pre-function mise-en place
   • Adequate supplies are obtained in accordance to event/function requirements.
   • Tables and chairs are set up according to event/function requirements
   • Serving stations/food islands are set up in designated locations.
   • Tableware are inspected for damages and cleanliness
   • Floor plan/ seating diagram is prepared and available for reference of the banquet staff.
   • Flatware is set according to the menu.
   • Meetings and briefings are conducted prior to the banquet function.
   • Types of event
   • Banquet / event requirements.
   • Banquet set-up and layout
   • Table set up
   • Principles of hygiene, safety and sanitation
   • Quality control
   • Banquet Event Order (BEO)
   • Organizing skills
   • Setting up banquet
   • Creativity in preparing floor plan and layout
   • Table setting
   • Communication skills
   • Contingency plans are created to ensure smooth delivery of service
   • BEO are executed and interpreted based on the event requirement and resources
   • Quality of the food to be served is checked based on the guest’s request.
2. Oversee meal service
   • Contact with host, chef and kitchen staff is maintained all throughout the event.
   • Prompt delivery of each course to every table is ensured.
   • Timing of service of each course of the meal is coordinated with the kitchen, service staff and host.
   • Banquet staff work and pace are monitored all throughout the meal service.
   • The banquet service style is implemented in accordance with what is stipulated in the event order form or with special arrangement with the host.
   • HVAC is controlled relative to ambient temperature
3. Supervise after meal service
   • Coffee and tea service is provided upon guest request.
   • Banquet area “break down” is supervised according to enterprise standards.
   • Event report is prepared after each function
   • Waste disposal procedures are monitored after each function.
4. Perform customer relations
   • Guest needs and concerns are attended promptly.
   • Professional demeanor of the staff is checked at all times.

UNIT OF COMPETENCY : PROCESS FINANCIAL SALE TRANSACTIONS
UNIT CODE : TRS513304

This unit deals with skills and knowledge required to ready point of sale for operation and process cash or other payments, and to reconcile takings at the end of the service period or day.

1. Prepare point of sale area for operation
   • Point of sale register/ terminal is prepared for operation in accordance with the enterprise standard.
   • Cash float and supplies of change are obtained and ensured.
   • Supplies of point of sale documentation are obtained at the beginning of the shift.
2. Process payments and receipts during trade
   • Amount due from customer/guest are calculated and verified.
   • Cash and non-cash payments are accepted, accurately counted and receipts are issued.
   • Advanced deposits payments and refunds are processed in accordance with enterprise policy.
   • Customer/guest service skills in processing payments are applied
3. Reconcile financial transaction at end of trade
   • End of shift documentation are completed in accordance with the enterprise policy.
   • Balance between register/terminal reading and cash and non-cash totals are properly determined.
   • Discrepancies in takings are investigated and resolved in accordance with the enterprise policy

UNIT OF COMPETENCY : MONITOR AND MAINTAIN STOCK
UNIT CODE : TRS513305

This unit deals with skills and knowledge required for inventory, receiving delivery and storing products in restaurant/food establishment.

1. Accept delivery of stock
   • Stock received is checked against stock ordered
   • Variations between delivery and documentation are identified and relevant documentation are followed-up
   • Stock to be returned are identified and returned to supplier
   • Excess stock within the organization is managed to minimize wastes.
   • New stock is secured against damage and/or theft.
2. Store stock
   • Stock are moved to the required operational area
   • Occupational health and safety skills are applied according to the enterprise policy
   • Waste is removed from the storage areas following standard procedures of the enterprise
3. Maintain inventory and storage areas
   • Inventory of food, equipment, small-ware and liquors are controlled in accordance with the enterprise procedures.
   • Slow and fast moving items are checked in accordance with enterprise standards.
   • Needed food items, supplies and equipment are requested to ensure quality and timely delivery of service
   • Stock aligning are rotated with enterprise and stock item requirements
   • Remedial action are taken where stock related issues are identified

COMMON COMPETENCIES

UNIT OF COMPETENCY : RECEIVE AND RESOLVE CUSTOMER COMPLAINTS
UNIT CODE : TRS141201

This unit deals with the skills and knowledge required to receive and resolve customer complaints in a range of settings within the hospitality industry workplace context.

1. Identify and analyze the complaint
   • Verbal complaint, using active listening and empathy techniques is received and accurately recorded
   • The exact nature of the customer complaint are identified through appropriate communication techniques
   • Register or complaint file/s in accordance with the requirements of the enterprise information system are maintained
2. Respond to complaints
   • Complaints in accordance with organizational standards, policies and procedures are processed
   • Documentation in relation to complaints is obtained and reviewed
   • Register of complaints/disputes are updated
3. Determine and agree upon appropriate action to resolve complaint
   • Options to resolve the complaint within enterprise policy, procedures and guidelines are identified and reviewed
   • Action to resolve the complaint with the customer is agreed and confirmed.
   • A commitment to the customer to resolve the complaint is demonstrated
   • Customer is informed on the outcome of investigation of complaint investigation
4. Refer complaints
   • Complaints that require referral to other personnel or external bodies are identified
   • Complaint to appropriate personnel for follow up in accordance with individual level of responsibility are referred
   • All necessary documentation including investigation reports to appropriate personnel are forwarded
   • Complaints which cannot be resolved to an appropriate person are referred

UNIT OF COMPETENCY : WORK COOPERATIVELY IN A GENERAL ADMINISTRATION ENVIRONMENT
UNIT CODE : TRS141202

This unit deals with the skills and knowledge required to work cooperatively in a general administration environment in a range of settings within the labor divisions of the hospitality industry.

1. Develop effective team relationships
   • Relationships with team members and promote benefits of cooperative work consistent with organizational goals and objectives are developed and maintained
   • Responsibilities and assignments in a positive manner to promote effective relationships within the work group are undertaken
   • Courteous and appropriate communication with others in a manner, which reflects sensitivity to individual social and cultural differences in accordance with organizational requirements, are conducted
   • Communication techniques to relay information in a clear and concise manner are used
   • Language and tone appropriate to a particular audience, purpose and situation, taking into account the relevant factors involved are used
   • Issues that may lead to, or involve conflict with team members, or refer to appropriate persons are recognized and discussed
   • Routine workplace documentation is completed accurately and in a timely manner
2. Participate in team assignments
   • Individual responsibilities within the workgroup in accordance with organizational requirements are identified and met
   • Cultural differences within the team are recognized and accommodated
3. Contribute to team development
   • Both internal customer and external customer needs and expectations in accordance with organization standards, policies and procedures and within acceptable time frames are met
   • Encouragement and support to other team members to identify and organize professional development opportunities are given
   • Formal feedback and informal feedback on individual and team performance regularly from colleagues and supervisors to identify and implement improvements to products, services, processes or outcomes are sought
   • Personal work standards in a manner that supports the workgroup and organizational requirements are maintained
   • Positive contributions to the planning process to improve work practices are made
   • Non-discriminatory attitudes and language when interacting with customers, staff and management, consistently are used

UNIT OF COMPETENCY : MAINTAIN QUALITY CUSTOMER/GUEST SERVICE
UNIT CODE : TRS141203

This unit deals with the skills and knowledge required to maintain a quality customer/guest service within the hotel and travel industries.

1. Analyze signs, symbols and data
   • Technical plans are obtained according to job requirements
   • Signs, symbols and data are identified according to job specifications
   • Signs symbols and data are determined according to classification or as appropriate in drawing
2. Interpret technical drawings and plans
   • Necessary tools, materials and equipment are identified according to the plan
   • Supplies and materials are listed according to specifications
   • Components, assemblies or objects are recognized as required
   • Dimensions are identified as appropriate to the plan
   • Specification details are matched with existing/available resources and in line with job requirements
   • Work plan is drawn following the specifications
3. Apply freehand sketching
   • Where applicable, correct freehand sketching is produced in accordance with the job requirements

UNIT OF COMPETENCY : PERFORM MENSURATIONS AND CALCULATIONS
UNIT CODE : CON311203

This unit covers the knowledge, skills and attitudes on identifying and measuring objects based on the required performance standards.

1. Select measuring instruments
   • Object or component to be measured is identified, classified and interpreted according to the appropriate regular geometric shape
   • Measuring tools are selected/identified as per object to be measured or job requirements
   • Correct specifications are obtained from relevant sources
   • Appropriate measuring instruments are selected according to job requirements
   • Alternative measuring tools are used without sacrificing cost and quality of work
2. Carry out measurements and calculations
   • Accurate measurements are obtained according to job requirements
   • Alternative measuring tools are used without sacrificing cost and quality of work
   • Calculation needed to complete work tasks are performed using the four basic process of addition (+), subtraction (-), multiplication (x) and division (/)
   • Calculations involving fractions, percentages and mixed numbers are used to complete workplace tasks
   • Numerical computation is self-checked and corrected for accuracy
   • Instruments are read to the limit of accuracy of the tool
   • Systems of measurement identified and converted according to job requirements/ISO
   • Workpieces are measured according to job requirements

UNIT OF COMPETENCY : MAINTAIN TOOLS AND EQUIPMENT
UNIT CODE : CON311204

This unit covers the knowledge, skills and attitudes on checking condition, performing preventive maintenance and storing of construction painting tools and equipment.

1. Check condition of tools and equipment
   • Materials, tools and equipment are identified according to classification and job requirements
   • Non-functional tools and equipment are segregated and labeled according to classification
   • Safety of tools and equipment are observed in accordance with manufacturer’s instructions
   • Condition of PPE are checked in accordance with manufacturer’s instructions
2. Perform basic preventive maintenance
   • Appropriate lubricants are identified according to types of equipment
   • Tools and equipment are lubricated according to preventive maintenance schedule or manufacturer’s specifications
   • Measuring instruments are checked and calibrated in accordance with manufacturer’s instructions
   • Tools are cleaned and lubricated according to standard procedures
   • Defective instruments, equipment and accessories are inspected and replaced according to manufacturer’s specifications
   • Tools are inspected, repaired and replaced after use
   • Work place is cleaned and kept in safe state in line with Occupational Safety and Health Standards (OSHS)
3. Store tools and equipment
   • Inventory of tools, instruments and equipment are conducted and recorded as per company practices
   • Tools and equipment are stored safely in appropriate locations in accordance with manufacturer’s specifications or company procedures

BASIC COMPETENCIES

LEAD WORKPLACE COMMUNICATION (400311319) – This unit covers the knowledge, skills and attitudes required to lead in the effective dissemination and discussion of ideas, information, and issues in the workplace. This includes preparation of written communication materials.

1. Communicate information about workplace processes
2. Lead workplace discussions
3. Identify and communicate issues arising in the workplace

LEAD SMALL TEAMS (400311320) – This unit covers the knowledge, skills and attitudes to lead small teams including setting, maintaining and monitoring team and individual performance standards.

1. Provide team leadership
2. Assign responsibilities
3. Set performance expectations for team members
4. Supervise team performance

APPLY CRITICAL THINKING AND PROBLE – SOLVING TECHNIQUES IN THE WORKPACE (400311321) – This unit covers the knowledge, skills and attitudes required to solve problems in the workplace including the application of problem solving techniques and to determine and resolve the root cause/s of specific problems in the workplace.

1. Examine specific workplace challenges
2. Analyze the causes of specific workplace challenges
3. Formulate resolutions to specific workplace challenges
4. Implement action plans and communicate results

WORK IN A DIVERSE ENVIRONMENT (400311322) – This unit covers the outcomes required to work effectively in a workplace characterized by diversity in terms of religions, beliefs, races, ethnicities and other differences.

1. Develop an individual’s cultural awareness and sensitivity
2. Work effectively in an environment that acknowledges and values cultural diversity
3. Identify common issues in a multicultural and diverse environment

PROPOSE METHODS OF APPLYING LEARNING AND INNOVATION IN THE ORGANIZATION (400311323) – This unit covers the knowledge, skills and attitudes required to assess general obstacles in the application of learning and innovation in the organization and to propose practical methods of such in addressing organizational challenges.

1. Assess work procedures, processes and systems in terms of innovative practices
2. Generate practical action plans for improving work procedures, processes
3. Evaluate the effectiveness of the proposed action plans

USE INFORMATION SYSTEMATICALLY (400311324) – This unit covers the knowledge, skills and attitudes required to use technical information systems, apply information technology (IT) systems and edit, format & check information.

1. Use technical information
2. Apply information technology (IT)
3. Edit, format and check information

EVALUATE OCCUPATIONAL SAFETY AND HEALTH WORK PRACTICES (400311325) – This unit covers the knowledge, skills and attitudes required to interpret Occupational Safety and Health practices, set OSH work targets, and evaluate effectiveness of Occupational Safety and Health work instructions

1. Identify OSH compliance requirements
2. Prepare OSH requirements for compliance
3. Perform tasks in accordance with relevant OSH policies and procedures

EVALUATE ENVIRONMENTAL WORK PRACTICES (400311326) – This unit covers the knowledge, skills and attitude to interpret environmental Issues, establish targets to evaluate environmental practices and evaluate effectiveness of environmental practices

1. Interpret environmental practices, policies and procedures
2. Establish targets to evaluate environmental practices
3. Evaluate effectiveness of environmental practices

FACILITATE ENTREPRENEURIAL SKILLS FOR MICRO-SMALL-MEDIUM ENTERPRISES (MSMEs) (400311327) – This unit covers the outcomes required to build, operate and grow a micro/small-scale enterprise.

1. Develop and maintain microsmall-medium enterprise (MSMEs) skills in the organization
2. Establish and maintain clientbase/market
3. Apply budgeting and financial management skills

GLOSSARY OF TERMS

• Banquet – a function held inside a hotel.
• Break Even Analysis – the point at which revenue received equals the costs associated with receiving the revenue
• Complaints – products and services that give dissatisfaction to customers.
• Corrective action -improvements to an organization’s processes taken to eliminate causes of non-conformities or other undesirable situations.
• Cost estimates – the approximation of the cost of a program, project, or operation; the cost estimate is the product of the cost estimating process.
• Critical thinking skill – the ability to actively conceptualize, apply, analyze, synthesize, and/or evaluate information gathered from, or generated by, observation, experience, reflection, reasoning, or communication, as a guide to belief and action.
• Cross-training – training in two or more related tasks, jobs or skills to enhance job performance 8. Delegation- the assignment of responsibility or authority to another person (normally from a manager to a subordinate) to carry out specific activities.
• Employee feedback – either positive or negative comments from the superior 10. English language proficiency- a high degree of competence or skill in communicating in English language. 11. Ethics- standards of behavior or moral principles that govern a person’s or group’s behavior
• Fixed costs – costs which remain constant regardless of production volumes
• Food safety – the principle which involves proper table ware handling, food handling and employee hygiene practices 14.
• Function book – in a hotel or conference center, the official record that controls room assignments for meetings and other events
• Function costs – the cost or value of supplies for a certain event 16. Function sheet- document that outlines the details of an event ; it serves as a guideline for the hotel or restaurant to execute and communicate logistics to all necessary departments.
• Function style – the nature of event or banquet that requires food and beverage service.
• Informal feedback – the in-the moment advice outside of the formal performance review.
• Liaise – establish a working relationship, typically in order to cooperate on a matter of mutual concern.
• Literacy skill – the skills needed for reading and writing. They include such things as awareness of the sounds of language, awareness of print and the relationship between letters and sounds. Other literacy skills include vocabulary, spelling, and comprehension
• Marketing – the action or business of promoting and selling products or services, including market research and advertising.
• Market intelligence – the information relevant to a company’s markets, gathered and analyzed specifically for the purpose of accurate and confident decision-making in determining strategy in areas such as market opportunity, market penetration strategy, and market development.
• Marketing plan – is a comprehensive blueprint which outlines an organization’s overall marketing efforts.
• On-Premise – refers to the venue of the function that is usually inside a hotel.
• Off-Premise -refers to the venue of the function that is usually in any available area except inside the hotel.
• POS (Point of Sale) – a computer software that is used in processing food and beverage orders, bills and other necessary reports essential in managing an outlet.
• Potential revenue – the possible amount of money that a company actually receives during a specific period; possible gross income
• Proposal – a formal offer to do work/provide products &services for someone or a business 29. Prospects- people who are potential customer, client, etc.
• Request for Tender/Proposal – a document from a person or business asking you to tender for the provision of identified products and services
• Risk management standards – the standards in forecasting and evaluating the financial risks together with the identification of procedures to avoid or minimize their impact
• Roster – list of employees with their assigned job or task schedules.
• Running sheet – a list of every task that needs to be done for an event: it is set up in the order the tasks will begin.
• Sales activities – initiatives and actions to increase the revenue of a food service facility.
• Sales calls – pre-arranged and face-to-face meeting between a salesperson and a customer or prospect for the purpose of generating a sale.
• Sales meeting – gathering in which a product or service is being discussed, and the benefits are outlined to the potential buyer; not always a presentation format; it can sometimes be an informal conversation, phone call or online affair to promote products and services to prospects.
• Sales report – record of calls made and products sold during a particular time frame kept by a salesperson or their management.
• Self-management skill – defined as the personal application of behavior change tactics that produces a desired change in behavior. The term self-control is also used to refer to this type of behavior change program.
• Service levels – measure the performance of a system; certain goals are defined and the service level gives the percentage to which those goals should be achieved
• Service points – areas where the actual pick-up of food after production are located
• Service stations – the areas where the wait staff place the necessary and extra supplies such as table wares for re-setting and sometimes beverages for re-filling.
• Service style – the manner of serving food from the production area to dining area.
• Sustainability issues -issues on activities in meeting the present and future business supplies of products or services, including reducing waste, reusing supplies or recycling.
• Tender – proposal 45. Training skill- teaching, or developing in oneself or others, any skills and knowledge that relate to specific useful competencies usually to improving one’s capability, capacity, productivity and performance.
• Variable Costs – costs associated with expenditure which varies with levels/volume of production