Food and Beverage Services NC II

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. To attain the National Qualification of Food and Beverage Services NC II, the candidate may apply for assessment in any accredited Assessment Centers, and must demonstrate competence in all units/clusters of core units of the Qualification. 

A person who has achieved this qualification and awarded National Certificate (NC) is competent to be employed as Waitstaff or Food and Beverage Service Attendant.


Introduction to Food and Beverage (F&B) Service covers topics that will help you understand the duties and responsibilities of a food and beverage service staff, the F&B department and its role in the tourism industry.   This course also consists of topics on preparing the F&B environment for service and handling complaints from the guests.




Providing Table Service presents topics to help you understand the duties and responsibilities of a waitstaff or a food and beverage service attendant. 

This course covers topics on the activities a waitstaff needs to undertake in order to fulfill his/her responsibilities such as meeting and greeting of guests, taking food and beverage orders, serving orders, ensuring guest satisfaction, presenting guest accounts, concluding food and beverage service, and preparing for the next service.



Providing Room Service includes lessons presenting the important knowledge and skills you must have in order to properly and effectively provide in-room dining. Room service gives guests with food and beverage service in the privacy of their own room or suite. Room service is a feature in establishments that offer accommodation. Different establishments including hotels and resorts from five (5) or six (6) to one (1) star, serviced apartments or villas and residential clubs offer different types of room service. This can range from a 24-hour to breakfast-only service.