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:
  • F&B service attendant – a person who takes customer orders, ensures tables are clear and carries dishes back to the kitchen area
  • Waiter – the work includes cleaning and setting up tables, explaining menus, taking orders, and serving food and beverages.
  • Dishwasher – clean dishes, utensils, kitchens, and food preparation equipment.
  • Foodservice Counter Attendant – prepares, heats and finishes simple food items; usually employed in more casual diners or in fast-food chains
  • Kitchen Helper – cleans and sanitizes kitchen equipment; assists in basic food preparation; receives and stores products in kitchens.
  • 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.
  • 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
  • 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.
  • Cruise Line Staff – maintains passenger cabins and runs the restaurant, bar, recreation area and retail shops inside a cruise ship
  • 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.
  • 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.
  • Commis – junior chef

• Mid-Level Positions

  Require trainings and prior job experience of a few years:
  • Bartender – a person who serves alcoholic beverages; responsibilities include maintaining supplies and inventory for the bar and mixing a variety of cocktails
  • 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
  • Sommelier – ensure that guests are able to find a wine within their budget that fits their tastes and complements their food.
  • 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:
  • Food and Beverage Supervisor – manages the whole operation and control of the food and beverage department
  • Food service managers – responsible for the daily operation of restaurants and other establishments that prepare and serve food and beverages.
  • Bar Operations Supervisor – direct, control and arrange all staff, within the direct span of control ensuring customer requirements are satisfied.
  • 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.
  • 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)

	Fresh Grad	1-4 Years Experienced Employee	Supervisor / 5 Years & Up 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