Tourism

The Food and Beverage Service NC IV Qualification consists of competencies that a person must achieve to assist in the management of a food and beverage team in a foodservice establishment. The units of competencies will provide the skills necessary in maintaining the smooth and efficient daily operations while assisting in the organization, management and administration of the food and beverage outlet or unit.

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

and Restaurant) as shown in Annex A.

The Units of Competency comprising this Qualification include the following:

CODE NO. BASIC COMPETENCIES

500311401 Utilize specialized communication skills

500311402 Develop and lead teams

500311403 Perform higher-order thinking processes and apply techniques in the workplace

500311404 Contribute to the practice of social justice in the workplace

500311405 Manage innovative work instructions

500311406 Manage and evaluate usage of information

500311407 Lead in improvement of Occupational Safety and Health (OSH) programs, policies and procedures

 500311408 Lead towards improvement of environment work programs, policies and procedures

 500311409 Sustain entrepreneurial skills

CODE NO. COMMON COMPETENCIES

TRS141208 Maintain hospitality industry knowledge

 TRS141209 Perform child protection duties relevant to the tourism industry

TRS141210 Develop and supervise operational approaches

TRS141211 Manage quality customer service

TRS141212 Manage finances within a budget

TRS141213 Plan and implement a series of training events

 TRS141214 Use the assessment system for training outcomes

CODE NO. CORE COMPETENCIES

 TRS513306 Manage food and beverage service team

 TRS513307 Oversee dining area operations

 TRS513308 Implement food and beverage promotional activities

 TRS513309 Organize catering functions

The BARTENDING NC ll Qualification consists of competencies that a person must achieve to operate a bar, prepare and mix cocktails and non-alcoholic concoctions and provide basic wine service to guests in all food and beverage service providers except for “Specialty Coffee Shops”.  

The BARISTA NC II Qualification consists of competencies that a person must achieve in the deliverance of good quality coffee in commercially-operated cafes or specialty coffee shops. This qualification is specific to a person who specializes in making coffee beverages.

The COMMERCIAL COOKING NC III Qualification consists of competencies that a person must achieve to plan, prepare and present various hot and cold products, including specialized food items, specialty cuisines and quantity foods and supervise a small team of cooks for guests in hotels, motels, restaurants, clubs, canteens, resorts, luxury liners and cruise ships within the company’s acceptable standards.

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

The Barista NC ll Qualification consists of competencies that a person must achieve to operate a bar, prepare and mix cocktails and non-alcoholic concoctions and provide basic wine service to guests in all food and beverage service providers except for “Specialty Coffee Shops”.  

The Housekeeping NC IV Qualification consists of competencies that a person must achieve to manage a team of housekeeping staff for guests in hotels, motels, restaurants, clubs, canteens, resorts, luxury liners and cruise ships within the company’s acceptable standards. Specifically, it includes competencies on managing physical assets, managing stock purchases and inventory, providing for the safety of VIPs, and providing a lost and found facility. S/he is also able to implement and/or execute plans and monitor expenses to generate the required gross profit margins.