Sector: PROCESSED FOOD AND BEVERAGE Qualification Title: FOOD AND BEVERAGE SERVICES NC II Unit of Competency: Develop and Update Industrial Food and Beverage Knowledge Module Title: Developing and Updating Industrial Food and Beverage Knowledge Technical Education and Skills Development Authority The results of your assessment will be recorded in your Progress Chart and Accomplishment Chart. If you have you have questions. The module. ask your trainer to evaluate you. Follow and perform the activities on your own. “Develop and Update Industrial Food and Beverage Knowledge”. contains training materials and activities related to liaising between kitchen and service areas and cleaning and clearing food and service for you to complete. Submit outputs of the Task Sheets to your facilitator for evaluation and recording in the Accomplishment Chart. you are required to go through a series of learning activities in order to complete each learning outcome. do not hesitate to ask for assistance from your facilitator. Suggested references are included to supplement the materials provided in this module. skills and attitude required for applying Developing and updating industrial food and beverage knowledge. Perform the Task Sheets and Job Sheets until you are confident that your outputs conform to the Performance Criteria Checklist that follows the sheets. .HOW TO USE THIS COMPETENCY-BASED LEARNING MATERIALS Welcome! The unit of competency. In this module. It is one of the CORE competencies of FOOD AND BEVERAGE SERVICES NC II. A Certificate of Achievement will be awarded to you after passing the evaluation. In each learning outcome are Information Sheets. When you feel confident that you have had sufficient practice. Task Sheets and Job Sheets. Self-Checks. contains the knowledge. Outputs shall serve as your portfolio during the Institutional Competency Evaluation. Remember to: Read information sheets and complete the self-checks. developing and updating industrial food and beverage knowledge. . Provide link between kitchen and service areas Providing link between TRS512316 kitchen and service areas 2. Provide food and beverage service Applying programTRS512317 development approach 3. Develop and update food and beverage knowledge Developing and TRS512321 updating food and beverage knowledge Code .FOOD AND BEVERAGE SERVICES NC II COMPETENCY-BASED LEARNING MATERIALS List of Competencies No. Unit of Competency Module Title 1. Provide room service TRS512318 Providing room service 4. and sharing in NOMINAL DURATION: 50 Hours LEARNING OUTCOMES: Upon completion of this module.MODULE CONTENT UNIT OF COMPETENCY Develop and Update Industrial Food and Beverage Knowledge MODULE TITLE Develop and Update Industrial Food and Beverage Knowledge MODULE DESCRIPTOR: This module covers the knowledge. skills and attitude required in researching general information on food and beverage cocktails. the trainee/ student must be able to: 1 Research general information on food and beverage cocktails 2 Share information with customers . Responded courteously and correctly to customer questions on menus and drink lists. Suitable sources were identified based on the required information on food and beverage 3.ASSESSMENT CRITERIA: 1. Assistance to customers on selection of food and beverage items was provided base on enterprise policy 6. . Required information was identified based on daily activities associated with the job 2. Responded courteously and correctly to customer questions on menus and drink lists 5. Suitable combinations of food and beverages were offered and recommended when appropriate 7. Current knowledge of food and beverage were offered and recommended when appropriate 4. 1 L Research General Information on Food and Beverage Cocktails CONTENTS: 1. Types of food and beverage 3. Past and current trend in food and beverage Share information with customer 2. Current knowledge of food and beverage were offered and recommended when appropriate 4.LEARNING OUTCOME NO. Required information was identified based on daily activities associated with the job 2. Suitable sources were identified based on the required information on food and beverage 3. Special dietary requirements and cultural needs ASSESSMENT CRITERIA: 1. Responded courteously and correctly to customer questions on menus and drink lists CONDITIONS: The students/trainees must be provided with the following: Food and beverage reference books Recipes and menus Internet Trade shows and exhibitions Food and cooking demonstrations Menu card . ASSESSMENT METHODS: Written / Oral Examination Performance Test . 1-1 3. Read Information Sheet 1. You must answer all questions correctly before proceeding to the next activity. When you are ready.1-3 The Performance Criteria checklist will guide and help you evaluate your work as you are practicing your skill. please ask your trainer. Answer Self-Check 1. present your work to your trainer for final evaluation and recording. Answer Self-Check 1. Perform Task Sheet 1.1-3 Task Sheet will help you practice your skills. Compare answers with Answer Key 1. Evaluate your work using the criteria. If you have questions about the task.1-1 on Workflow Structures Within A Food And Beverage Service Location 2.1-1.1-2. You may refer to Information Sheets 1. Read Information Sheet 1.1-2 5. .1-3 on Roles and Responsibilities in the Food Service Team 6. Read Information Sheet 1.Learning Experiences Learning Outcome 1 PROVIDE A LINK BETWEEN KITCHEN AND SERVICE AREA Learning Activities 1. Special Instructions Compare answers with Answer Key 1.1-2 Communication And Interpersonal Skill 4. 1–5 for the syntax of the commands you will be using. Evaluate your work using the criteria. please ask your trainer. Read Information Sheet 4. If you have questions about the task.1-5. The Performance Criteria checklist will guide and help you evaluate your work as you are practicing your skill. .1-4 on Program Logic Control – Conditional Statements 8. Perform Task Sheet 4.2 You may refer to Information Sheets 4. Perform Task Sheet 4.7.1-5.1 9.1 12. When you are ready.1-4.2 You may refer to Information Sheets 4. present your work to your trainer for final evaluation and recording.1-5 on Program Logic Control – Loop/Iteration Structures 11. Read Information Sheet 4.1–4 for the syntax of the commands you will be using. When you are ready. Perform Task Sheet 4. please ask your trainer. 10. present your work to your trainer for final evaluation and recording. Perform Task Sheet 4. Evaluate your work using the criteria.1-4. If you have questions about the task. The Performance Criteria checklist will guide and help you evaluate your work as you are practicing your skill. achieve genuine economy in the use of resources. you must offer a greater variety of products to meet consumer demand. they want to turn sustainability challenges into business advantages. processes and products . Global market forces are driving the continual evolution of the food and beverage industry. Consolidation. To be successful . FINANCIAL PERFORMANCE In today’s global marketplace. the key to sustained positive financial performance is the ability to understand and respond to consumer demands and competitive pressures while reducing cost of production. where growth via acquisition is prominent. and brand equity. SUSTAINABILITY Manufacturers want to have a positive impact on society and the environment. It must reduce environmental impact. you must consistently and costeffectively produce high quality products.3-1 Past and Current Trend in Food and Beverage Share Information with Customer. changing consumer preferences and increasing government regulations are dramatically impacting manufacturing and business strategy. In addition. machinery. At the heart of a well-planned sustainability program is the belief that corporate investment in environmental and social responsibility must strengthen business performance to be successful.Information Sheet No. and enhance the equity of your company. sustainability. At the same time. In this fiercely competitive marketplace. three major sustainability objectives can be addressed: • Energy conservation and efficiency • Environmental responsibility and resource management • Safety for workers. Through automation. deliver a return on investment. 1. you need to focus on three key business issues: financial performance. or a global mega-brand. whether you are providing a local product. Therefore. The performance of assets is being improved as maintenance regimes are stepped up with improved support and better management of spare parts. . Manufacturers are responding by identifying opportunities to improve production efficiency by using information systems that monitor operations and provide the capability to analyze results and determine the root cause of problems. a high-value import. protecting your brand equity is the core to financial strength. Producing quality goods at the lowest possible cost is a major concern. and maintaining customer loyalty is achieved through consistently manufacturing highquality products. batch after batch. In doing you add value to your brand. And. you are reducing utility costs by installing information systems to monitor utility usage and identify opportunities to reduce costs.BRAND EQUITY Customer loyalty is key to the success of your business. a high-value import. ___________________ It must reduce environmental impact. (3) major sustainability objectives . _____________________ is the core to financial strength. or a global mega-brand. and enhance the equity of your company 4. 1.1-1 Answer the following. deliver a return on investment. 2. 5. ___________________ Is the ability to understand and respond to consumer demands and competitive pressures while reducing cost of production. 1. achieve genuine economy in the use of resources.SELF-CHECK NO. whether you are providing a local product. 3. 6.