FOOD AND BEVERAGE SERVICES NC II

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:
Basic Competencies (18 hours)
 Participate in workplace communication
 Work in a team environment
 Practice career professionalism
 Practice occupational health and safety procedure
Common Competencies (18 hours)
 Develop and update industry knowledge
 Observe workplace hygiene procedures
 Perform computer operations
 Perform workplace and safety practices
 Provide effective customer service
Core Competencies (320 hours)
 Prepare the dining room /restaurant area for service
 Welcome guests and take food and beverage orders
 Promote food and beverage products
 Provide food and beverage services to guests
 Provide room service
 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:
 can communicate in basic English both oral and written
 completed 10-years of school education
 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?
 Being comfortable serving other people
 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.
 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.
 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
 Patience – during the OJT, students may encounter irritable and demanding clients therefore they must
be patient enough to deal with different types of people.
 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.
 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

Entry Level jobs
Jobs requiring no prior to minimal level of experience:
1. F&B service attendant – a person who takes customer orders, ensures tables are clear and carries
dishes back to the kitchen area
2. Waiter – the work includes cleaning and setting up tables, explaining menus, taking orders, and serving
food and beverages.
3. Dishwasher – clean dishes, utensils, kitchens, and food preparation equipment.
4. Foodservice Counter Attendant – prepares, heats and finishes simple food items; usually employed in
more casual diners or in fast-food chains
5. Kitchen Helper – cleans and sanitizes kitchen equipment; assists in basic food preparation; receives
and stores products in kitchens.
6. 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.
7. 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
8. 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.
9. Cruise Line Staff – maintains passenger cabins and runs the restaurant, bar, recreation area and retail
shops inside a cruise ship
10. 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.
11. 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.
12. Commis – junior chef
Mid-Level Positions
Require trainings and prior job experience of a few years:
1. Bartender – a person who serves alcoholic beverages; responsibilities include maintaining supplies and
inventory for the bar and mixing a variety of cocktails
2. 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
3. Sommelier – ensure that guests are able to find a wine within their budget that fits their tastes and
complements their food.
4. F&B Controller – compiles and computes amounts and costs of food sold and bought from records
casher and other summaries.

Managerial Positions
Require years of extensive experience and practice:
1. Food and Beverage Supervisor – manages the whole operation and control of the food and beverage
department
2. Food service managers – responsible for the daily operation of restaurants and other establishments
that prepare and serve food and beverages.
3. Bar Operations Supervisor – direct, control and arrange all staff, within the direct span of control
ensuring customer requirements are satisfied.
4. 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.
5. Chief Steward – supervises and coordinates activities of pantry, storeroom, and non-cooking kitchen
workers as well as purchases, kitchen supplies, and equipment.

Career Opportunities Abroad

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 Grad
Experienced Employee Experienced
Employee
Waiter P 8K–12K P 9.5–15K P 12K–20K
Food and Beverage Attendant P 10K–15K
Room Attendant P 8K–12K
Bartender P 11K–16K
Barista P 8K–12K P 10K–15K P 13K–20K