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Food and Beverage Service

Food and Beverage Service Competency Model

This national competency model for the food and beverage service industry sets a consistent standard for educators and employers and provides employees, prospective employees, and influencers a clear understanding of how to best enter, advance, and succeed in the industry.

To ensure a comprehensive and accurate model, the National Restaurant Association Educational Foundation (NRAEF) worked with industry subject matter experts throughout the entire development process engaging a 26-member industry workforce work group and a 21-member state restaurant association (SRA) focus group, with contributors participating from member organizations, academic, workforce development leaders, NRAEF board members and members of the National Restaurant Association (NRA) Human Resources Executive Study Group. Additionally, the NRAEF collaborated with trusted advisors from allied associations and the USDOL to learn best practices and confirm methodology. The final results were validated by over 50 member industry organizations. The mission of the NRAEF is to enhance the restaurant and foodservice industry's service to the public through education, community engagement, and promotion of career opportunities. Their educational and training programs provide management, culinary, food safety and employee skills training to build a pipeline of industry talent.

In 2023, the model was updated based on a review of training standards, feedback from employers, and in-depth interviews with subject matter experts resulting in the addition of new content and overall streamlining of the model. For more information, download the Summary of Changes.

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Food and Beverage Service Competency Model

Food and Beverage Service Building Blocks Pyramid

<strong>1.1 Interpersonal Skills</strong> Displaying the skills to work effectively with others from diverse backgrounds. <strong>1.2 Integrity</strong> Displaying strong business and work ethics. <strong>1.3 Professionalism</strong> Maintaining a courteous, conscientious, and generally businesslike manner in the workplace. <strong>1.4 Dependability and Reliability</strong> Displaying responsible behaviors at work. <strong>1.5 Adaptability and Flexibility</strong> Displaying the capability to adapt to new, different, or changing requirements. <strong>1.6 Ability and Willingness to Learn</strong> Demonstrating the ability to learn new information for both current and future problem solving and decision-making. <strong>1.7 Motivation</strong> Demonstrating a commitment to effective job performance. <strong>2.1 Communication</strong> Listening, speaking, and/or signaling so others can understand (methods may include hearing, speech, American Sign Language, instant messaging, and text-to-speech devices). <strong>2.2 Reading</strong> Understanding written sentences, paragraphs, and figures in work-related documents on paper, computers, or adaptive devices. <strong>2.3 Critical and Analytic Thinking</strong> Using logical thought processes to analyze information and draw conclusions. <strong>2.4 Science Principles</strong> Using scientific rules and methods to express ideas and solve problems on paper, computers, or adaptive devices. <strong>2.5 Basic Computer Skills</strong> Using information technology and related applications, such as adaptive devices and software, to convey and retrieve information. <strong>2.6 Writing</strong> Using standard business English to communicate thoughts, ideas, information, messages, and other written information, which may contain technical material, in a logical, organized, and coherent manner. <strong>2.7 Mathematics</strong> Using principles of mathematics to express ideas and solve problems on paper, on computers, or adaptive devices. <strong>3.1 Problem Solving and Decision Making</strong> Generating, evaluating, and implementing solutions to problems. <strong>3.2 Customer Focus</strong> Efficiently and effectively addressing the needs of clients/customers. <strong>3.3 Teamwork</strong> Working cooperatively with others to complete work assignments. <strong>3.4 Working With Tools and Technology</strong> Selecting, using, and maintaining tools and technology, including adaptive tools and technology, to facilitate work activity (with accommodation when necessary). <strong>3.5 Health and Safety</strong> Complying with procedures for a safe and healthy work environment. <strong>3.6 Career Skills</strong> Finding and advancing a career in the restaurant and foodservice industry. <strong>4.1 Front of the House (FOH) Knowledge and Service Culture</strong> Providing the desired level of service efficiently and effectively. <strong>4.2 Back of House (BOH) Fundamentals</strong> Preparing, cooking, and presenting food. <strong>4.3 Basic Food Handler Food Safety and Sanitation</strong> Displaying knowledge of the critical importance of food safety and the necessary steps to ensure food safety in a restaurant or foodservice operation. <strong>4.4 Basic Business Operations</strong> Conducting restaurant operations to attract customers and generate profit. <strong>6.1 Fundamentals of Restaurant Leadership</strong> Supervising and developing a team to optimize performance and support successful restaurant operations. <strong>6.2 Fundamentals of Managing Daily Restaurant Operations</strong> Performing routine management tasks to ensure the restaurant operates efficiently and effectively. <strong>6.3 Monitoring and Controlling Resources</strong> Managing the costs associated with restaurant operations. <strong>6.4 Managing Safety Regulations</strong> Ensuring the restaurant is safe and healthy for staff and customers and complies with relevant regulations. <strong>6.5 Financial Management</strong> Overseeing the financial resources of the restaurant. <strong>6.6 Purchasing and Controlling Operational Cost</strong> Supplying the restaurant and working with staff and vendors. <strong>6.7 Managing the Employment Process</strong> Planning, coordinating, and directing the employment of restaurant staff. <strong>6.8 Restaurant Marketing</strong> Promoting and selling the restaurant`s products and services. Click here to search for O*NET Occupational Competencies Profiles