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Food and Beverage Service Competency Model

This targeted 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.

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Food and Beverage Service Competency Model

Food and Beverage Service Building Blocks Pyramid

Integrity Displaying strong business and work ethics. Professionalism Maintaining a courteous, conscientious, and generally businesslike manner in the workplace. Dependability and Reliability Displaying responsible behaviors at work. Adaptability and Flexibility Displaying the capability to adapt to new, different, or changing requirements. Interpersonal Skills Displaying the skills to work effectively with others from diverse backgrounds. Ability and Willingness to Learn Demonstrate the importance of learning new information for both current and future problem solving and decision-making. Motivation Demonstrating a commitment to effective job performance. Reading Understanding written sentences, paragraphs, and figures in work-related documents on paper, computers, or adaptive devices. Writing 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. Mathematics Using principles of mathematics to express ideas and solve problems on paper, on computers, or adaptive devices. Science Principles Using scientific rules and methods to express ideas and solve problems on paper, computers, or adaptive devices. Critical and Analytic Thinking Using logical thought processes to analyze information and draw conclusions. Communication Listening, speaking, and/or signaling so others can understand (methods may include hearing, speech, American Sign Language, instant messaging, and text-to-speech devices). Basic Computer Skills Using information technology and related applications, such as adaptive devices and software, to convey and retrieve information. Teamwork Working cooperatively with others to complete work assignments. Customer Focus Efficiently and effectively addressing the needs of clients/customers. Problem Solving and Decision Making Generating, evaluating, and implementing solutions to problems. Working With Tools and Technology Selecting, using, and maintaining tools and technology, including adaptive tools and technology, to facilitate work activity (with accommodation when necessary). Health and Safety Complying with procedures for a safe and healthy work environment. Career Skills Finding and advancing a career in the restaurant and foodservice industry. Food Safety and Sanitation Displaying knowledge of the critical importance of food safety and the necessary steps to ensure food safety in a restaurant or foodservice operation. Restaurant and FoodService Industry Principles and Concepts Knowledge of industry segments and ratings. Service Quality Effectively meeting customer needs and expectations. Product Quality and Cost Control Providing the highest quality products and services while controlling costs. Marketing and Branding Providing internal and external customers with a clear understanding of the goods and services offered by the operation. Culinary Arts/Back of the House Preparation, cooking, and presentation of food. Service Culture/Front of the House Providing the desired level of service efficiently and effectively. Beverage Service This includes both alcohol and non-alcohol specialized service. National Restaurant Association Educational Foundation (NRAEF) Click here to search for O*NET Occupational Competencies Profiles