Jenny File

Plan
Training
Session
CBLMs on Food and Date Developed: Document No. VCBA-FBSII-07

December 2016 Issued by:
Beverage Services
NC II Date Revised:
Page i of vii
Developed by:
VCBA
Promote food and
beverage products Revision # 00
December 2016 Issued by:
Beverage Services
NC II Date Revised:
Page ii of vii
Developed by:
VCBA
Promote food and
Name: ____________________________ Date: ______________
Data Gathering Instrument for Trainee s Characteristics

Please answer the following instrument according to the
characteristics described below. Encircle the letter of your choice that best
describes you as a learner. Blank spaces are provided for some data that
need your response.
Characteristics of Learners
Language, literacy Average grade in: Average grade in:

and numeracy English Math
(LL&N)
a. 95 and above a. 95 and above
b. 90 to 94 b. 90 to 94
c. 85 to 89 c. 85 to 89
d. 80 to 84 d. 80 to 84
a. 75 to 79 e. 75 to 79
Cultural and Ethnicity/culture:

language a. Blaan
background
b. Cebuano
c. Ilocano
d. Ilonggo
e. Maguindanaon
f. Tausug
g. Maranao
h. Pilipino
I. Others( please specify)_____________
Education & Highest Educational Attainment:

general a. JHS School Level
knowledge
b. SHR School Completer
c. College Level
d. College Graduate
e. with units in Masters degree
f. Masteral Graduate

Beverage Services NC December 2016 Issued by:
II Date Revised:
Page 1 of 250
Developed by:
VCBA
Promote food and
g. With units in Doctoral Level
h. Doctoral Graduate
Sex a. Male
b. Female
Age Your age: _____
Physical ability 1. Disabilities(if any)_____________________
2. Existing Health Conditions (Existing illness if
any)
a. None
b. Asthma
c. Heart disease
d. Anemia
e. Hypertension
f. Diabetes
g. Others(please specify) ___________________
Number of years as a competency trainer ______
Previous
experience with
the topic
Previous List down trainings related to your qualification

learning ___________________________
experience ___________________________
___________________________
National Certificates acquired and NC level
Training Level
___________________________
completed
___________________________
Special courses Other courses related to your qualification

a. Units in education
b. Masters degree units in education
c. Others(please specify)
_________________________
Learning styles a. Visual - The visual learner takes mental

pictures of information given, so in order for
this kind of learner to retain information,
oral or written, presentations of new
information must contain diagrams and
drawings, preferably in color. The visual
learner can't concentrate with a lot of activity
around him and will focus better and learn
faster in a quiet study environment.

II Date Revised:
Page 2 of 250
Developed by:
VCBA
Promote food and
b. Kinesthetic - described as the students in

the classroom, who have problems sitting
still and who often bounce their legs while
tapping their fingers on the desks. They are
often referred to as hyperactive students with
concentration issues.
c. Auditory- a learner who has the ability to
remember speeches and lectures in detail
but has a hard time with written text. Having
to read long texts is pointless and will not be
retained by the auditory learner unless it is
read aloud.
d. Activist - Learns by having a go
e. Reflector - Learns most from activities where
they can watch, listen and then review what
has happened.
f. Theorist - Learns most when ideas are linked
to existing theories and concepts.
g. Pragmatist - Learns most from learning
activities that are directly relevant to their
situation.
Other needs a. Financially challenged
b. Working student
c. Solo parent
d. Others(please specify)
___________________________

II Date Revised:
Page 3 of 250
Developed by:
VCBA
Promote food and
SESSION PLAN
Sector : Tourism Sector
Qualification Title : Food and Beverage Services NC II
Unit of Competency : Provide food and beverage services to guests
Module Title : Promote food and beverage production
Learning Outcomes:
5.1 Know the product
5.2 Undertake Suggestive selling
5.3 Carry out Upselling strategies
A. INTRODUCTION
This session covers the knowledge and skills required in providing advice to customers on food and beverage products in
foodservice enterprises.
B. LEARNING ACTIVITIES
LO 1: Know the product
Learning Content Methods Presentation Practice Feedback Resources Time
1. Know the product Self-paced learning Read information Answer self- Compare CBLM 1
sheet 5. 1-1 on check 5. 1-1 the results hour
Know the product on Know the with
product answer key
5. 1-1
Read and interpret Perform the Evaluate  Telephone 3
job sheet 5.1-1 on activities on the output  Know the
Date Developed: Document No. VCBA-FBSII-07
CBLMs on Food and Beverage December 2016
Services NC II Issued by:
Date Revised:
Promote food and beverage Page 4 of 250
production Developed by:
VCBA
Revision # 00
Know the product the job sheet using the product hours
5.1-1 performanc
e criteria
checklist
5.1-1
Discussion Trainer will discuss Answer oral Compare  Felt pen 1
on Know the question trainees  Eraser hour
product response/s  Module
to model
answer
LO 2: Undertake Suggestive selling
1.Undertake Self-paced learning Read information Answer self- Compare CBLM 1
Suggestive selling sheet 5. 2-1 on check 5. the results hour
Undertake 2-1 on with
Suggestive Undertake answer key
selling Suggestiv 5. 2-1
e selling
Read and interpret Perform the Evaluate  Burger 3

job sheet 5.2-1 activities on the output  Fries hours
Undertake the job sheet using the  salad
Suggestive 5.2-1 performanc  mashed
selling e criteria Potato
checklist
5.2-1


Date Revised:
VCBA
Revision # 00
Discussion Trainer will Answer oral Compare  Felt pen 1
discuss question trainees  Eraser hour
onUndertake response/s  Module and
Suggestive to model 30
selling answer min.
LO 3: Carry out Upselling strategies
1. Carry out Self-paced learning Read information Answer self- Compare CBLM 1
Upselling sheet 5. 3-1 on check 5. 3-1 the results hour
Carry out on Carry out with
strategies
Upselling Upselling answer key
strategies 5. 3-1
strategies
Demonstration Trainer Trainees Evaluate  Cooking 5
 Tastes
demonstrates on perform trainees  Serving
hours
Carry out return performanc  Freshly
Upselling demonstrati e using the prepare
on on Carry performanc d
strategies
out e criteria
Upselling checklist
strategie 5.3-1
s
C. ASSESSMENT PLAN
 Written Test
 Oral Interview
Date Revised:
VCBA
Revision # 00
 Performance Test
 LO1
 LO2
 LO3
D. TEACHER S SELF-REFLECTION OF THE SESSION

Date Revised:
VCBA
Revision # 00
PARTS OF A COMPETENCY-BASED LEARNING MATERIAL
References/Further Reading
Performance Criteria Checklist

Operation/Task/Job Sheet
Self Check Answer Key
Self Check
Information Sheet
Learning Experiences
Learning Outcome Summary
Module
Module Content
Content
Module
List of Competencies
Content
Module Content
Module Content
Front Page
In our efforts to standardize CBLM,
the above parts are recommended for
use in Competency Based Training
(CBT) in Technical Education and
Skills Development Authority (TESDA)
Technology Institutions. The next
sections will show you the
components and features of each part.

II Date Revised:
Developed by:
VCBA Page 8 of 61
Promote food and
beverage Revision # 00
production
FOOD AND BEVERAGE NC II
UNIT OF COMPETENCY 3
Promote
food and
beverage
products
II Date Revised:
Developed by:
VCBA Page 9 of 61
Promote food and
production
How to use this Competency Based Learning Materials
Welcome!
The unit of competency, “Promote food and beverage production”, is

one of the competencies of FOOD AND BEVERAGE SERVICES NC II, a
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 module, Promote food and beverage production, contains training

materials and activities related to the knowledge and skills required in the
provision of food and beverage service particularly in the guest room of a
commercial accommodation establishment.
In this module, you are required to go through series of learning

activities in order to complete each learning outcome. In each learning
outcome, there are Information Sheets, Self-Checks, and Job Sheets. Follow
and perform the activities on your own. If you have questions, do not
hesitate to ask for assistance from your facilitator.
Remember to:
 Read information sheets and answer the self-checks.

 Perform the Job Sheets until you are confident that your outputs
conform to the Performance Criteria Checklist that follows the sheets.
 Submit outputs of the Job Sheets to your facilitator for evaluation and
recording in the Accomplishment Chart. Outputs shall serve as your
portfolio during the Institutional Competency Evaluation. When you

II Date Revised:
Developed by:
VCBA Page 10 of 61
Promote food and
production
feel confident that you have had the sufficient practice, ask your
trainer to evaluate you. The results of your assessment will be
recorded in your Progress Chart and Accomplishment Chart.
You must pass the Institutional Competency Evaluation for this

competency before moving to another competency. A Certificate of
Achievement will be awarded to you after passing the evaluation.
You need to complete this module before you can perform the module
on Receiving and Handling Guest Concerns.
FOOD AND BEVERAGE SERVICES NC II

COMPETENCY-BASED LEARNING MATERIALS
List of Competencies
No. Unit of Competency Module Title Code
Prepare the dining Preparing the Dining

1. room/restaurant area Room/RestaurantTRS512387
Area
for service for Service
Welcome guests and Welcoming Guests and

2. take food and beverage Taking Food and TRS512388
orders Beverage Orders
Promote food and Promoting food TRS512389

and
3.
beverage products beverage products
Provide food and Providing Food and

4. beverage services to Beverage ServicesTRS512390
to
guests Guests
TRS512391
5. Provide room service Providing Room Service

II Date Revised:
Developed by:
VCBA Page 11 of 61
Promote food and
production
Receive and handle Receiving and Handling
TRS512392
6.
guest concerns Guest Concerns

II Date Revised:
Developed by:
VCBA Page 12 of 61
Promote food and
production
MODULE CONTENT
UNIT OF COMPETENCY : Promote food and beverage products
MODULE TITLE : Promote food and beverage products
MODULE DESCRIPTOR: This unit deals with the knowledge and skills
required in the provision of food and beverage service particularly in the
guest room of a commercial accommodation establishment.
NOMINAL DURATION :80 hours
LEARNING OUTCOMES :
At the end of this module you MUST be able to:
1. Know the product.
2. Undertake Suggestive selling.
3. Carry out Upselling strategies
ASSESSMENT CRITERIA:
 Names and pronunciations of dishes in the menu are mastered.
 Ingredients of dishes are memorized
 Sauces and accompaniments are known by heart
 Descriptions of every item in the menu are studied
 Common food allergens are mastered to prevent serious health
consequences.
 Information about the food items are provided in clear explanations
and descriptions.
 Items on specials or promos are offered to assist guests with food and
beverage selections.
 Name of specific menu items are suggested to guests rather than just
mentioning the general categories in the menu to help them make the
choice and know what they want.
 Standard food and beverage pairings are recommended.
 Several choices are given to provide more options to guests

II Date Revised:
Developed by:
VCBA Page 13 of 61
Promote food and
production
 Descriptive words are used while explaining the dishes to make it
more tempting and appetizing.
 Suggestive selling is carried out discreetly so as not to be too pushy or
too aggressive.
 Slow moving but highly profitable items are suggested to increase
guest check.
 Second servings of items ordered are offered.
 Food portion or size is mentioned for possible adjustments with the
orders.
 New items are recommended to regular guests to encourage them to
try other items in the menu

II Date Revised:
Developed by:
VCBA Page 14 of 61
Promote food and
production
LEARNING OUTCOME NO. 1- Know the product
1. Know the product

Assessment Criteria:
1. Names and pronunciations of dishes in the menu are mastered.

2. Ingredients of dishes are memorized.
3. Sauces and accompaniments are known by heart.
4. Descriptions of every item in the menu are studied.
5. Common food allergens are mastered to prevent serious health
consequences
Conditions:
"Student/ trainee must & provided with the following

Food Information
 Cooking method
 Serving portions
 Tastes and Flavors
 Ingredients including food allergens
 Cooking time
 Side dishes
Assessment Method:
Interview oral/questionnaire
Observation
Demonstration of 'practical "kills
Written examination

II Date Revised:
Developed by:
VCBA Page 15 of 61
Promote food and
production
Learning Outcome 1
Know the product
Learning Activities Special Instructions

1. Read Information Sheet 5.1-1 This Learning *outcome deals with
on Know the product development of the Insti tuti onal)
competency! Valuati on Tool which
trainers use in evaluating their trainees
2. Answer Self-Check 5.1-1 after finishing a competency of the qualification.
Go through the information sheet
and answer the self-check to ensure
that knowledge of standards in
3. Compare answers with Answer competency-based training are
Key 5.1-1 acquired.
Do not hesitate to ask your trainer if

you have something you cant
understand. Also ask for feedback
regarding to the job you are
performing.
After doing all activities in this

LO, you are ready to proceed to
the next LO on Undertake
Suggestive selling.

II Date Revised:
Developed by:
VCBA Page 16 of 61
Promote food and
production
Information Sheet 5.1-1
Know the product
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Describe promotional initiatives that may be
used to promote products.
2 Demonstrate how to develop and produce a
static in-house promotion.
3 Verbally promote products and/or services to
customers
.
In this session, you will learn how to prepare for a room service call.
Also, you will learn how to greet the guests, take their orders and compute
for their bill.
Your work station
As Room Service Attendant, you will be

working at your work station in handling guest
orders so make sure to be familiar with the
common equipment. Also, you will not be the
only one to utilize these equipment so handle them with care. Here are the
common items that you will use:
Telephone This will be your main equipment in communicating

with the guest. As soon as you enter the work station, check the phone if it
is working properly.
Calendar Know the date. Your orders are not always delivered on
the current day, there are cases when some guest orders in advance and
asks for it to be delivered on a specific time and date.
Clock As a room service attendant, you should highly value the time
of the guest. As soon as you are on duty, always be aware of the current
time. Avoid late delivery of food to the guests.

II Date Revised:
Developed by:
VCBA Page 17 of 61
Promote food and
production
Materials needed before the guest calls
In taking the call, you first need to prepare the materials stated below.
Make sure that you also have these at your work station.
Pen or Pencil You cant memorize everything. You are dealing with a
lot of information daily, so make sure to have a pen or a pencil to take down
all the information you can have.
Order slip Be familiar with the order

slip. This is the main item you will be using
to get the orders from the guest. You will also
be communicating the orders to the kitchen
and cashier so make sure that you have an
order slip in your work station.
Menu Familiarize yourself with the

menu and always have one in your work station so that when a customer
orders, you can refer to the menu for the details.
Taking Guest Order
When the phone starts to ring, answer on the first ring, if possible. All
telephone calls should be answered on or before the third ring. Remember to
speak politely and clearly.
Receiving a call
1. Pick up the phone and greet the guest. Be sure to introduce
yourself and offer greetings with a smile.
2. Write the guest details on the order slip. This includes the name
and room number of the guest.
Sample script:
Room Service. Good Morning!
II Date Revised:
Developed by:
VCBA Page 18 of 61
Promote food and
production
This is....( mention your name) . How may I help you?
May I know who is on the line please?
May I know your room number?
Getting the order

1.Ask for the order of the guest. If you are not familiar with the order,
use the menu as reference.
May I get your order, please?
2.List the order details on the order slip.

3. You must ask for the guest preference if there are any options
available in the ordered meal. This will
include the options for beverages like
coffee or tea and side orders like fruits
or salads.
Which do you prefer, fresh fruits
in season or fruit juice like mango or
pineapple?
For your drinks, which do you
prefer, coffee or hot chocolate?
1. Offer daily specials or best sellers like soup for the day, chef s
recommendation.
Instead of sausage, would you like to try our roasted beef?
It is one of our top sellers.
5.Ask if the guest requires condiments. You may suggest salt and
pepper, mayonnaise, mustard or catsup.
Would you like any preferences for your condiments?
6. Ask for additional orders and confirm delivery time once the order
is final. You should inform the guest of when the food would be served to
their rooms.
Do you have any additional order?
Your food will be available in 15 minutes. Would you want us to
deliver it right away or on a specific time?

II Date Revised:
Developed by:
VCBA Page 19 of 61
Promote food and
production
Recapping and confirming the order
1. Recap the order by stating each item the guest requested.
May I repeat your order, .
Did I get your order right, maam?
2. Compute for the total amount of order which includes total cost of
food, taxes and service charge (if any).
The total amount of your order would be 200 pesos.
3. Confirm the payment method whether cash or charge. For cash

payments, ask the guest if they would pay the exact amount or if you should
bring change.
Would you prefer to pay it in cash or charge it to your room?
Closing the call

1. Thank the guest and ask for any additional assistance. If none, you
may end the call.
Thank you for your order, maam. Is there anything else that I can
help you with?
Thank you for calling room service.
Have a nice day.
Suggestive Selling Techniques

Suggestive selling is a sales technique where the employee asks the
customer if they would like to include an additional purchase or
recommends a product which might suit the client. Suggestive selling is
used to increase the purchase amount of the client and revenues of the
business. Often times the additional sale is much smaller than the original
purchase and is a complimentary product.
Basic examples of Suggestive Selling
Fast food restaurants : I can recommend todays special ___. Allow me to
recommend ____. You will certainly like it. It is delicious. Have you tried our
_____? It is juicy and delicious.
Gaming: After Playing Smaaash Cricket, Customer is suggested to play a
new game which has recently been introduced at the centre.
Communicating Orders
II Date Revised:
Developed by:
VCBA Page 20 of 61
Promote food and
production
Create a detailed procedure for placing orders in the kitchen to avoid
incorrect or incomplete meals being served to customers. Review how tickets
are to be turned in and any communications requirements between servers,
an expediter and cooks. Reduce the amount of abbreviations servers can use
on written tickets or create a list of acceptable abbreviations to avoid
misinterpretations between dining room and kitchen staff.
Self- Check 5.1-1
Multiple Choice. Choose the best answer for the given questions.
1. What is the main equipment to be used for communicating the guest?
a. Telephone
b. Notebook
c. Pen
d. Calendar
2. This is used to check the tract of time when to deliver food orders to
the guests?
a. Calendar
b. Clock
c. Telephone
d. Pen
3. This will be used to get the orders of the guest and relay it to the
kitchen?
a. Order slip
b. Notebook
c. Calendar
d. Menu
4. This material needs to be familiarized by the waiter so that if any
customer asks something about the food, you can easily answer her
it?
a. Calendar
b. Pen
c. Notebook
d. Menu

II Date Revised:
Developed by:
VCBA Page 21 of 61
Promote food and
production
5. It is a sales technique where the employee asks the customer if they
would like to include an additional purchase or recommends a
product which might suit the client?
a. Up-selling
b. Down selling
c. Suggestive selling
d. None of the above

II Date Revised:
Developed by:
VCBA Page 22 of 61
Promote food and
production
ANSWER KEY 5.1-1
1. a
2. b
3. a
4. d
5. c

II Date Revised:
Developed by:
VCBA Page 23 of 61
Promote food and
production
LEARNING OUTCOME NO. 2- Set up trays and trolleys
Contents:
1. Equipment and Material Selection and Set-up
1. Room service equipment and supplies are prepared in accordance

with establishment procedures.
2. Proper room service equipment and supplies are selected and

checked for cleanliness and condition.
3. Trays and trolleys are set up keeping in mind balance, safety and
attractiveness.
4. Room service trays or trolleys are set up according to the food and
beverage ordered
5. Orders are checked before leaving the kitchen for delivery.
6. Food items are covered during transportation to the room.
Conditions:
The participants will have access to:
1. Trolley
2. Service Tray
3. Glass-wares
4. Dinerwares
5. Flatwares
6. Condiments

II Date Revised:
Developed by:
VCBA Page 24 of 61
Promote food and
production
7. Table napkins
8. Food Covers
Assessment Method:
1. Written test
2. Demonstration
3. Oral interview

II Date Revised:
Developed by:
VCBA Page 25 of 61
Promote food and
production
Learning Outcome 2
Set up trays and trolleys

1. Read Information Sheet 5.2-1 In this Learning Outcome you shall
on Equipment and Material set up trays and trolleys according
Selection and Set-up to the meal function.
2. Answer Self-Check 5.2-1 Go through the information sheet

competency-based training are
3. Compare answers with Answer acquired.
Key 5.2-1
you have something you cant
4. Perform Job Sheet 5.2-1 on regarding to the job you are
Equipment and Material performing.
Selection and Set-up
5. Evaluate your own output After doing all activities in this

using the Performance Criteria LO, you are ready to proceed to
Checklist 5.2-1 the next LO on Present and
serve food and beverage orders
to guests.

II Date Revised:
Developed by:
VCBA Page 26 of 61
Promote food and
production
Information Sheet 5.2-1
Set up trays and trolleys
Learning Objective:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Identify equipment used in room service.
Set up trays, trolleys and equipment for room service in accordance

with enterprise standards and orders received
Room Service staff will have some trays or trolleys set up with basic
settings in preparation for service, just as a
restaurant area will have places set up in
preparation of guests and will change the setting to
suit the guests order.
There are often drawings or photos of the
various meal setups. The common meal setups are
Breakfast, Main course and snack. Room service
staff will customise the setup to match the order.
Generally Room Service will duplicate the same
crockery, cutlery, glassware and condiments as a
restaurant setting, depending on the order. The set up may also include a
vase or floral decoration and tray cards. Tray cards are used to give
information to guests about pick up of dirty dishes and to promote events or
specials.
When selecting the equipment for setting room service trays and
trolleys always check the equipment is appropriate for the order, clean and
not damaged.
For example do not use plates that are chipped, glasses with cracks,
or items with loose handles etc.
Always check all items are clean and where needed polished. If items
appear unclean they should be changed if the items are damaged they
should be sent for repair or disposed of as unsafe.
The next step to take will depend on the actual problem, and the
policies and procedures for example.
If a piece of crockery was found to be chipped or cracked it should be
wrapped up in newspaper and disposed of.
If a piece of glassware was found to be dirty, it should be returned to
the bar for cleaning.
II Date Revised:
Developed by:
VCBA Page 27 of 61
Promote food and
production
If a toaster was found to have a frayed cord, it should be immediately
removed from service and taken to the appropriate maintenance point. The
toaster should also be labelled that it is Out of Order and not to be used.
There may be documentation to complete if items have to be sent to a
maintenance department or to an outside contractor.
Set up trays and trolleys for a range of various meals

The exact procedure to take when setting up trays
can vary according to the type and extent of the order
being prepared. Some equipment may be stored in
suites or Butler's pantry for example toaster, crockery
etc. these items can be collected separately by service
staff.
The equipment found on individual trays should,
of course, exactly match the needs of the particular
order. If an order is delivered that is missing a certain
item it is time consuming, embarrassing and
inconvenient, as room service staff have some distance to travel to replace
the missing item.
Various pieces of equipment are used in the room service area and
room service staff may be required to clean and prepare equipment for
service this equipment may include.
Trolleys and hot boxes, tray trolleys and refrigerated trolleys
Food trays of different sizes and structure like trays with feet for
breakfast use
Tray covers generally a linen cloth or paper cloth (non-slip
type) table linen for trolleys, and serviettes
Cutlery entrée and main knives and forks, soup and dessert
spoons, teaspoons specialist items such as steak knives or service tongs
Crockery various plates, bowls and jugs, cups and saucers
Glassware for juices, water, beer, wine and champagne
Tea and coffee pots, hot water pots, coffee and tea making
equipment
Plate warmer/ cloches or plate covers
Salt and pepper shakers
Bud vases, toasters, bread baskets, ice buckets, newspaper
holders
Pen and order forms (always have two pens) also copies of
menus and beverage listings and tray cards
II Date Revised:
Developed by:
VCBA Page 28 of 61
Promote food and
production
Other equipment including items of fixed equipment for
example, wine coolers, espresso coffee machines, multi slice toasters,
microwave ovens, hot water urns, ice machine, refrigerators and small
portable equipment such as pizza ovens, coffee makers and toasters.
Ensure all Room Service equipment is not damaged, unclean or
unsafe.
There are several different types of trolleys used.
A tray trolley will generally have three levels and will be able to
accommodate up to six trays.
Multiple trolleys can carry up to 20 or 30 trays.
Orders should be placed on the trolley so that the last one off is
positioned on the lowest level. The orders to be first off should be placed on
the top level.
Some hotel procedures say that the room service meals should be
distributed from the highest floor down.
This means that room 801s order would be placed on the top level of
the trolley, room 525s order would be in the middle level, and room 302 s
order would be placed on the lowest level.
However, other hotel procedures say that the room service meals
should be distributed from the lowest floor up.
Standard lay-up photos are often used in the back-of-house to ensure
consistency in tray and trolley set up.
Trays can be set up for 1 to 4 people, depending on the order type and
the safety and balance of items.
It is generally safe to stack two plates on top of each other, as the top
of most plate warmers/covers have been designed for such purposes.
However, it would be unwise to stack meals three high and overload the
tray, and risk over-balancing the stack. In addition this could pose a health
and safety risk and should therefore be avoided simply for this reason.
Excluding the food and beverage items, the following equipment could
quite possibly be needed to set up and prepare the following types of shift
trays.
Individual trolleys are used when there is a full meal or multiple
guests. It may be the guest will sit at the trolley as a table.
A Room Service Trolley will be collapsible to permit easy storage and
will open up to replicate a table situation in the Guests room. Trolleys have
capacity for a heated box to ensure hot food stays hot may require some
assembly.

II Date Revised:
Developed by:
VCBA Page 29 of 61
Promote food and
production
Collect food and beverage items from kitchen and bars for room service
delivery
Room service may have their own production kitchen or share with a
Restaurant or other dining area, there may be a chef solely allocated to room
service orders or staff may have to take their turn with Restaurant staff.
When collecting an order check you have your order form to confirm
the order, it may be you who takes the order and delivers the order or
someone else.
This can be advisable as the person who serves the order is the one
the guest spoke to: this can help where there is confusion over the order or
a dispute arises.
In other instances, especially during high load times, it can be another
person who delivers the food, etc.
Room Service Staff may have to comply with a priority waiting for
order collection this may consider the status of the Guest and the
complexity of the dish.
Verify food and beverage items prior to delivery to room

Regardless of who actually delivers the food and drinks, someone will
have to pick up the order. When they do this they MUST check the items on
the tray against the order that has been put in.
It is unlikely that a deliberate error has been
made, but human error can occur, and it is too late to
realise this mistake when you are upstairs and in the
guests room.
Much of the food plated for room service will have
a cover over it and it is part of your job to remove that
cover and visually check the dish to ensure it is what
was ordered.
In addition, your check should ensure:
Special requests have been complied with if no chilli was part of
the order, check to see it has been done. Vegetables have been served where
ordered, and not salted or sauced. Cold items are separate from hot and
dressings are in separate containers. Also check that the bread rolls and the
butter are there and that all the courses are present.
Visual check of the dishes do they look presentable? no
sauce/spatter marks on the plates, no cracked crockery, hot dishes are hot,
cold dishes are cold, and frozen dishes are frozen and appropriate garnishes
have be added or are accompanying the item to be added on delivery such
as lettuce served with San Choy Bau or the Vietnamese mint and coriander
served with Pho.
II Date Revised:
Developed by:
VCBA Page 30 of 61
Promote food and
production
Where there is any deviation from perfection it must be quickly
brought to the notice of the chef (or other person responsible) and rectified.
Remember that the hot food is cooling down and the cold food heating up
so speed is critical given that it will take an additional couple of minutes to
get it to the guests room. Room Service staff should respect the
professionalism of the preparation staff and verbalise their comments or
complaints politely, but in establishments where room service is common,
the kitchen staff should be aware of the nature of room service presentation
problems and respond accordingly.

II Date Revised:
Developed by:
VCBA Page 31 of 61
Promote food and
production
Self- Check 5.2-1
Multiple Choice. Give what equipment is being asked in the question.
1. This are used for water, juices, beers and wines.

a. Glasswares
b. Trays
c. Cutleries
d. Tongs
2. This is used for serving ice.

a. Ice bucket
b. Cutlery
c. Spoon
d. Trays
3. This are used to cut or spoon foods.

a. Trays
b. Flatwares
c. Vases
d. Cutleries
4. This are used for seasoning meats, soups or salads.

a. Teapot
b. Food warmer
c. Salt and pepper shakers
d. Cutleries
5. This is used when serving hot coffee during breakfast time.

a. Teapot
b. Coffee Pot
c. Kettle
d. Thermos

II Date Revised:
Developed by:
VCBA Page 32 of 61
Promote food and
production
ANSWER KEY 5.2-1
1. a
2. a
3. d
4. c
5. b

II Date Revised:
Developed by:
VCBA Page 33 of 61
Promote food and
production
LEARNING OUTCOME NO. 3- Present and serve food and beverage orders to
guests
Contents:
1. Presenting and Serving Room Service Orders
1. The guests name is verified on the bill before announcing the staff s
presence outside the door.
2. Guests are greeted politely in accordance with the with

establishments service procedures.
3. Guests are asked where they want the tray or trolley positioned.
4. Food orders are delivered on the time desired by the guest.
Conditions:
1. Trolley
2. Service Tray
3. Glass-wares
4. Dinerwares
5. Flatwares
6. Condiments
7. Table napkins
8. Food Covers
Assessment Method:
1. Written test
2. Demonstration
3. Oral interview
II Date Revised:
Developed by:
VCBA Page 34 of 61
Promote food and
production
Learning Outcome 3
Present and serve food and beverage orders to guests

on Presenting and Serving deliver food and beverage orders to
Room Service Orders the guests.
2. Answer Self-Check 5.3-1 Go through the information sheet

competency-based training are
3. Compare answers with Answer acquired.
Key 5.3-1
The trainer will be having the
4. Trainer demonstrates on demonstration on the learning
Presenting and Serving Room outcome and you will have the
Service Orders return demonstration after.
5. Trainee performs return Do not hesitate to ask your trainer if

demonstration on Presenting you have something you cant
and Serving Room Service understand. Also ask for feedback
Orders regarding to the job you are
performing.
6. Trainer evaluate trainees After doing all activities in this
performance using the LO, you are ready to proceed to
performance criteria checklist the next LO on Present room
5.3-1 service account.

II Date Revised:
Developed by:
VCBA Page 35 of 61
Promote food and
production
LEARNING OUTCOME NO. 4- Present room service account
Contents:
1. Presenting Room Service Account
1. Guests accounts are checked for accuracy and presented in

accordance with establishment procedures
2. Cash payments are acknowledged and then presented to the cashier

for processing in accordance with establishment guidelines
3. For charge accounts, guests are asked to sign the bills.
Conditions:
1. Pen
2. Paper
3. Receipts
4. Billing statements
5. Bill tray
6. Felt pen
7. Eraser
8. Module
Assessment Method:
1. Written test
2. Demonstration
3. Oral interview
II Date Revised:
Developed by:
VCBA Page 36 of 61
Promote food and
production
Learning Outcome 4
Present room service account

1. Read information sheet 5. 4-1 In this Learning Outcome you shall
on Presenting Room Service present the guests bills and settle
Account the payment for the orders.
2. Answer Self-Check 5.4-1
Key 5.4-1 acquired.

4. Perform Job Sheet 5.4-1 on you have something you cant
Presenting Room Service understand. Also ask for feedback
Account regarding to the job you are
performing.
5. Evaluate your own output After doing all activities in this

using the Performance Criteria LO, you are ready to proceed to
Checklist 5.4-1 the next LO on Clear away room
service equipment.

II Date Revised:
Developed by:
VCBA Page 37 of 61
Promote food and
production
LEARNING OUTCOME NO. 5- Clear away room service
equipment
Contents:
1. Clearing Room Service Equipment
1. Procedure to take away the tray or trolley when the guests have
finished their meal is explained.
2. Floors are checked and cleared in accordance with establishment

policy and guidelines.
3. Dirty trays are cleared in accordance with the establishment s

procedure.
4. Trays and trolleys are cleaned and returned to the room service area.
Conditions:
1. Trolley
2. Service Tray
3. Glass-wares
4. Dinerwares
5. Flatwares
6. Condiments
7. Table napkins
8. Food Covers

II Date Revised:
Developed by:
VCBA Page 38 of 61
Promote food and
production
Assessment Method:
1. Written test
2. Demonstration
3. Oral interview

II Date Revised:
Developed by:
VCBA Page 39 of 61
Promote food and
production
Learning Outcome 5
Clear away room service equipment

on Clearing Room Service buss out all the soiled food and
Equipment beverage materials in the room
service area.
2. Answer Self-Check 5.5-1

Key 5.5-1 acquired.
4. Trainer demonstrates on The trainer will be having the

Clearing Room Service demonstration on the learning
Equipment outcome and you will have the
return demonstration after.
5. Trainee performs return

demonstration on Clearing Do not hesitate to ask your trainer if
Room Service Equipment you have something you cant
6. Trainer evaluate trainees regarding to the job you are
performance using the performing.
performance criteria checklist
5.5-1

II Date Revised:
Developed by:
VCBA Page 40 of 61
Promote food and
production
JOB SHEET 5.1-1
Title: TAKE AND PROCESS ROOM SERVICE ORDERS
Performance Objective: Given a telephone and necessary items you

must be able to perform how to take and process orders of guest
through telephone interaction according to standard procedure.
Supplies/Materials : Pen and paper, service tray, table cloth, table

napkin, food equipment depending on the meal function, control sheet,
module
Equipment : Telephone, room service trolley
Steps/Procedure:
1. Receive calls from guests
 Calls from the room should be answered before the 3rd
ring
 Receive call from rooms promptly and courteously
 Guest is greeted courteously
 Department is identified, name of receiver is mentioned.
The mouthpiece should be at least ½ inch away from the
mouth and say, Room Service, good morning! This is
__________________ your room service waiter, How may
I help you?
2. Check guest name and use for interaction
 Guest name and room number are determined
 Say, May I know who s on the line and room number,
please? How many are you in the room maam?
3. Check and clarify details of orders with guest (Take down
the details of order)
 Room service orders are taken correctly on Kitchen Order
Ticket (KOT)
 Details of orders are checked and clarified
 Say, Okay ma am you want to order your breakfast?
4. Use suggestive selling techniques
 Items that compliment orders are suggested Upgrading
and Downgrading selling technique
 Say, We have here some Breakfast menu, the choices
of:
Continental, American and Filipino Breakfast
 For Continental Breakfast, this consist of (say the
contents of your menu)
 For American Breakfast, we have(say the contents of
CBLMsmenu)
your on Food and Date Developed: Document No. VCBA-FBSII-07
December 2018
Beverage Services NC Issued by: Page 41 of 61
Date Revised:
 II
For Filipino Breakfast, we have(say the contents of your
menu) Developed by:
VCBA
Promote food and
beverage
5. Record and interpret room service orders received
Revision # 00
production
 Guest name, room number and orders are repeated
Performance Criteria Checklist 5.5-1
CRITERIA
YES NO
Did you .
1. Answer telephone call promptly and courteously
in accordance with customer service standards?
2. Check and use guests name throughout the

interaction?
3. Clarify, repeat and check details of orders with

guests for accuracy?
4. Use suggestive selling techniques?
5. Advise guest of approximate time of delivery?

6. Promptly transfer and relay orders to appropriate
location for preparation?

II Date Revised:
Developed by:
VCBA Page 42 of 61
Promote food and
production
EVIDENCE PLAN
Competency Food and Beverage Services NC II

standard:
Unit of Provide Room Service
competency:
Ways in which evidence will be collected:
Oral Questioning
Demonstration
Written Test
The evidence must show that the trainee
 Takes room service orders properly* X X
 Records and processes room service orders X X X
accurately*
 Sets up a variety of room service meals X X
according to ordered food and beverage*
 Presents and serves room service orders* X X
 Uses suggestive selling techniques X X
 Advises guest of approximate time of X X
delivery
 Interprets room service orders received from X
doorknob dockets accurately
 Transfers and relays orders promptly to X X
appropriate location for preparation
 Prepares room service equipment and X X
supplies in accordance with establishment
procedures
 Selects and checks proper room service X X X
equipment and supplies for cleanliness and
condition
 Checks orders before leaving the kitchen X X
for delivery
 Covers food items during transportation to X X X
the room

II Date Revised:
Developed by:
VCBA Page 43 of 61
Promote food and
production
 Verifies the guests name on the bill before
announcing the staffs presence outside the X
door.
 Greets guests politely in accordance with the X
with establishments service procedures
 Asks guests where they want the tray or X
trolley positioned
 Delivers food orders on the time desired by
X
the guest
 Checks for accuracy and presents guests X X X
accounts in accordance with establishment
procedures
 Acknowledges and then presents cash X X
payments to the cashier for processing in
accordance with establishment guidelines
 Asks guests to sign the bills for charge X X
accounts
 Explains procedure to take away the tray or
trolley when the guests have finished their X
meal
 Clears and checks floors in accordance with X X
establishment policy and guidelines
 Trays and trolleys are cleaned and returned
X X
to the room service area
NOTE: *Critical aspects of competency
Prepared By: Date:
Checked By: Date:

II Date Revised:
Developed by:
VCBA Page 44 of 61
Promote food and
production
DEMONSTRATION CHECKLIST
Trainee s Name: Alena C. Waters
Trainer s Name: Raul C. Cogama Jr.
Qualification: Food and Beverage Services NC II
Date of assessment:
Time of assessment:
Instructions for demonstration
Demonstrate accurately competencies being asked. Explain the
procedures performed while having the demonstration. Performance
will be checked according to the performance criteria checklist.
Materials and equipment
 Telephone
 Trolley
 Service
Tray
 Glass-wares
 Diner-wares
 Flatwares
 Condiments
 Table napkins
 Food Covers
 Menu
 Pen and papers
 Bill trays
 Receipts
 Billing statements
 to show if evidence is
OBSERVATION
demonstrated
During the demonstration of skills, did the
Yes No N/A
trainee:
 Take room service orders properly   
 Record and process room service orders
  
accurately
 Set up a variety of room service meals
  
according to ordered food and beverage
 Present and serve room service orders   

II Date Revised:
Developed by:
VCBA Page 45 of 61
Promote food and
production
 Use suggestive selling techniques   
 Transfer and relay orders promptly to
  
appropriate location for preparation
 Prepare room service equipment and
supplies in accordance with establishment   
procedures
 Select and check proper room service
equipment and supplies for cleanliness   
and condition
 Check orders before leaving the kitchen
  
for delivery
 Cover food items during transportation to
  
the room
 Greet guests politely in accordance with
the with establishments service   
procedures
 Ask guests where they want the tray or
  
trolley positioned
 Deliver food orders on the time desired by
  
the guest
 Check for accuracy and present guests
accounts in accordance with   
establishment procedures
 Acknowledge and then present cash
payments to the cashier for processing in   
accordance with establishment guidelines
 Ask guests to sign the bills for charge
  
accounts
 Clear and check floors in accordance with
  
establishment policy and guidelines
 Clean and return Trays and trolleys to the
  
room service area
The trainee s demonstration was:
Satisfactory  Not Satisfactory



II Date Revised:
Developed by:
VCBA Page 46 of 61
Promote food and
production
TABLE OF SPECIFICATION
Total
Objectives/Content Comprehen- Applicatio
Knowledge no. of Percentage
area/Topics sion n
items
Records and processes

1 2
room service orders 3 10%
(1) (12,13)
accurately
Sets up a variety of 7
room service meals 2
(3,4,16,17, 9 30%
according to ordered (23,24)
food and beverage 18,19,22)
Uses suggestive selling 5

1
techniques (2,6,20,25, 6 20%
(21)
26)
Selects and checks
proper room service 4
1 1 6
equipment and supplies (27,28,29, 20%
for cleanliness and (14) (15)
30)
condition
Covers food items 1 1 1 3

during transportation to 10%
the room (5) (10) (11)
Checks for accuracy and

presents guests 1 1 2
accounts in accordance 7%
with establishment (7) (8)
procedures
Clears and checks floors

in accordance with 1
1 3%
establishment policy and (9)
guidelines
TOTAL 18 3 9 30 100%
Written Test
II Date Revised:
Developed by:
VCBA Page 47 of 61
Promote food and
production
Test I. Multiple Choice. Choose the best answer in each corresponding
questions.
1. It is a document being used to record the orders of the guest?

a. Order slip
b. Billing statement
c. Official receipt
d. Commercial invoice
1. It is used to increase the purchase amount of the client and revenues of

the business?
a. Sales
b. Suggestive selling
c. Purchasing
d. Marketing
2. What glassware is used for drinking water?

a. Bordeux glass
b. Champagne flute
c. Red wine glass
d. Water goblet
3. What is the flatware used in serving snails?

a. Cocktail fork
b. Escargot
c. Dinner knife
d. Dessert fork
4. Before leaving the kitchen for delivery of food items, this must not be
forgotten in order to keep the food clean?
a. Covering the food items
b. Garnishing
c. Designing
d. Proper cleaning of materials
5. It is a sales technique permitting to increase revenues with the same number of covers,
therefore increasing a restaurant s guest check average?
a. Up-selling
b. Suggestive selling
c. Product inventory
d. Product innovation

II Date Revised:
Developed by:
VCBA Page 48 of 61
Promote food and
production
6. Before pesenting guests account, it is important to?
a. Check the accuracy of the amount in the bill
b. Deliver room service products
c. Serve beverages
7. In a hotel, you are tasked to present the bill of the guest in room 208. As
you, checked the bill, you noticed that the total amount is not accurate,
not coinciding with the total amount of the food ordered. As a food server,
what will you do?
a. Present it to the guest and let the guest settle the account.
b. Take it back to the cashier and let it be checked again.
c. Crumple the billing statement and throw it to the cashier.
d. Dont show any care.
8. Before leaving the room service area, it is important to?

a. Check the condition of the room service materials or
equipment
b. Clear the soiled dishes used by the guest
c. Check if all equipment are picked out and nothing was left
d. All of the above
9. Food covers are used to?

a. Keep the food items away from dirt
b. To avoid bacterial contamination
c. To keep it away from dust and foreign materials
d. All of the above
10. The guest is complaining that his food ordered was contaminated with
human hair, what is the possible cause of the incident?
a. The food was not covered before serving it.
b. The food was not cooked well.
c. The food is raw.
11. After you got all the room service orders, what is the next thing to do?
a. Transfer the orders to the kitchen for preparation
b. Leave the guest unattended
c. Wait for the guest to complain
d. All of the above

II Date Revised:
Developed by:
VCBA Page 49 of 61
Promote food and
production
12. Oneof the ways of processing room service orders is setting up materials
needed in the service, what you should do after getting the materials
needed?
a. Check the condition
b. Clean the material
c. Wipe the material
d. All of the above
13. What are you going to do to plates with broken edges?

a. Use it for the last time to the guests room service orders
b. Use this because the hotel needs to save money
c. Do not use it for safety purposes
14. Upon checking the room service materials, you observed that one plate
has dirt. What are you going to do?
a. Leave the plate and let it be discovered by other attendant
b. Take initiative to wash the plate
c. Report to the human resource manager
d. Use it when serving the guest.

II Date Revised:
Developed by:
VCBA Page 50 of 61
Promote food and
production
Test II. True or false. Write true, if the statement is correct and false, if the
statement is wrong.
15. Crème brulee is served as dessert.

16. Serving salads should always be in dinner plate.
17. Use dinner knife when serving cakes.
18. When preparing soup, always remember that it should be served in a
room temperature.
19. Suggestive selling is done to persuade the customers or guest to choose
and buy a food and beverage product
20. When doing the suggestive selling, it is important to know the product
well.
21. Use escargot when guest ordered shrimp.
22. If the guest ordered ice cream, you should serve it in a room temperature
for easy consumption.
23. If the guest ordered hot coffee, you should serve the coffee in hot
temperature.
24. In doing the suggestive selling, suggest the dish that is not in the menu.

II Date Revised:
Developed by:
VCBA Page 51 of 61
Promote food and
production
Test III. Matching type. Match the column A to the column B.
A B
25. It is used to increase the purchase a. Salt and pepper
amount of the client and revenues b. Trolley
of the business? c. Suggestive selling
26. Used for soups d. Teaspoon
27. Used for seasoning e. Buillon cup and saucer
28. Comes with cup and saucer
29. Used for delivering room service orders

II Date Revised:
Developed by:
VCBA Page 52 of 61
Promote food and
production
ANSWER KEY
Test I.
1. a
2. b
3. d
4. b
5. a
6. a
7. a
8. b
9. d
10. d
11. a
12. a
13. d
14. c
15. b
Test II.
16. true
17. false
18. false
19. false
20. true
21. true
22. false
23. false
24. true
25. false
Test III.
26. c
27. e
28. a
29. d
30. b

II Date Revised:
Developed by:
VCBA Page 53 of 61
Promote food and
production
II Date Revised:
Developed by:
VCBA Page 54 of 61
Promote food and
production
SPECIFIC INSTRUCTION
Qualification Food and Beverage Services NC II
Unit of Competency PREPARE THE DINING

ROOM/RESTAURANT AREA FOR
SERVICE
General Instruction:
Given a set of table napkins, you must be able to name the napkin folds and
demonstrate how to fold at least 10 different styles according to the set
standard procedure. (allotted time: 3 minutes)
Specific Instruction:
1. You must be able to fold the 10 different styles of napkin folding.

 Fan with stand
 Candle
 Bishops Hat
 Pyramid
 Sailboat
 Lotus
 Crown
 Folded Box
 Birds of paradise
 Rosebud
2. Identify the 10 different styles of napkin fold and name their uses as well.
3. Perform the task within 3 minutes.

II Date Revised:
Developed by:
VCBA Page 55 of 61
Promote food and
production
QUESTIONING TOOL
Satisfactory
Questions to probe the trainees underpinning knowledge respon
se
Extension/Reflection Questions Yes No
1. What is the will you do if you received calls from mean
guests?
Answer: Still answer the call politely and dont argue with the  
guest.
2. What will you do if you forgot serving one of the guests
order?
Answer: Apologize and tell him/her that you will be back in a  
short while to serve his/her food.
3. How will you assure that your customer will be satisfied with
your service?  
Answer: Pamper the guest above and beyond expectation.
4. What is the maximum time of the guest to wait for his order
to be delivered?
Answer: Depending on the time the guest wished his food to be  
delivered but normally, it is 10 to 15 minutes if the guest did
not say any delivery time.
Safety Questions
5. Why is it important to label the wet floor when mopping the  
floor?
Answer: To avoid someone meet any accident by slipping on the
floor.
6. What are you going to do with plates with broken edges?  
Answer: Do not use it and replace the plate with another one.
7. What is the purpose of cleaning the trolley wheels?  
Answer: To clear any dirt or suspended materials on the wheels
to keep its condition.
8. What will you do if you are serving bulky food orders in room  
service?
Answer: Use room service trolley.
Contingency Questions
9. What is the thing to be remembered when clearing the room  
service area?
Answer: Dont leave anything to the guests room like food
II Date Revised:
Developed by:
VCBA Page 56 of 61
Promote food and
production
leftovers and garbage. Make sure everything is clear and
cleaned before leaving.
10. What are the materials or equipment to be used in room  
service?
Answer: Flatwares, glasswares, dinnerwares, trays, trolleys
11. How are you going to prepare the room service equipment?  
Answer: Clean and check the condition of the equipment before
using for service.
12. How will you verify the guests name on the bill?  
Answer: Ask the guest politely his/her name for verification
before asking permission to enter the room and serve the food.
Job Role/Environment Questions  
13. Where will you transfer the guests order after order taking?  
Answer: Transfer orders to the kitchen for preparation.
14. What is the job description of a food attendant or waiter?  
Answer: Serves food and beverage items to the guest.
15. Before leaving the kitchen for delivery of food items, this  
must not be forgotten in order to keep the food clean?
Answer: Cover the food items.
16. What will you do if the guests order is not available?  
Answer: Do the suggestive selling.
Rules and Regulations  
17. What will you do if the guest wished to pay using credit  
card?
Answer: Borrow the credit card and verify it to the cashier.
18. Why do you need to cover the food before serving them?  
Answer: To assure the food safety and keep the food from
foreign materials and bacterial contamination.
19. What will you if you found out broken plates or glasses on  
the room service area?
Answer: Inform the food and beverage supervisor about the
incident and immediately inform the guest about it. Depending
on the establishments rules, it may be charged to the guests
account.
20. What is the proper way of handling glasswares?  
Answer: Hold them at the stem.
The trainee s underpinning knowledge was:  Satisfactory  Not

II Date Revised:
Developed by:
VCBA Page 57 of 61
Promote food and
production
Satisfactory
Inventory of Training Resources

Resources for presenting instruction
 Print Resources As per TR As per Remarks
Inventory
CBLM NA 250 copies For
reproductio
n
 Non Print Resources As per TR As per Remarks
Inventory
Multimedia NA 5 sets For
reproductio
n
Resources for Skills practice of Competency #5_____________________________

 Supplies and Materials As per TR As per Remarks
Inventory
Dinner plates, 10 24 pcs. 24 pcs. For
Maintenanc
e
For
Show/service plates, 11-14 6 pcs. 6 pcs. Maintenanc
e
For
Salad plates 7-8 24 pcs. 24 pcs. Maintenanc
e
For
Fish plates, 8-9 24 pcs. 24 pcs. Maintenanc
e
For
Dessert plates, 7-8 24 pcs. 24 pcs. Maintenanc
e
For
Side plates or bread plates, 6 24 pcs. 24 pcs. Maintenanc
e

II Date Revised:
Developed by:
VCBA Page 58 of 61
Promote food and
production
For
Soup plate/bowl 24 pcs. 24 pcs. Maintenanc
e
For
Cups and saucers 5-6 oz 24 pcs. 24 pcs. Maintenanc
e
For
Dinner knives 24 pcs. 24 pcs. Maintenanc
e
For
Dinner forks 24 pcs. 24 pcs. Maintenanc
e
For
Salad knives 24 pcs. 24 pcs. Maintenanc
e
For
Salad forks 24 pcs. 24 pcs. Maintenanc
e
For
Fish knives 24 pcs. 24 pcs. Maintenanc
e
For
Fish forks 24 pcs. 24 pcs. Maintenanc
e
For
Soup spoons (cream and consume) 24 pcs. 24 pcs. Maintenanc
e
For
Dessert spoons 24 pcs. 24 pcs. Maintenanc
e
For
Dessert forks 24 pcs. 24 pcs. Maintenanc
e
For
Teaspoons 24 pcs. 24 pcs. Maintenanc
e
Red wine glasses 24 pcs. 24 pcs. For
Maintenanc
e
White wine glasses 24 pcs. 24 pcs. For
II Date Revised:
Developed by:
VCBA Page 59 of 61
Promote food and
production
Maintenanc
e
Water goblets 24 pcs. 24 pcs. For
Maintenanc
e
Juice glasses/Hi ball 24 pcs. 24 pcs. For
Maintenanc
e
 Tools As per TR As per Remarks
Inventory
Bill folder/change trays 2 pcs. 2 pcs. For
Maintenanc
e
Round (bar) trays 8 pcs. 8 pcs. For
Maintenanc
e
Food tongs 2 pcs. 2 pcs. For
Maintenanc
e
 Equipment As per TR As per Remarks
Inventory
Square/rectangular tables (4s/6s) For
4 pcs. 4 pcs. Maintenanc
e
round tables (8s) For
2 pcs. 2 pcs. Maintenanc
e
Dining/Banquet chairs 36 pcs. 36 pcs. For
Maintenanc
e
Note: In the remarks section, remarks may include for repair, for
replenishment, for reproduction, for maintenance etc.

II Date Revised:
Developed by:
VCBA Page 60 of 61
Promote food and
production
CBT Shop Lay-0ut
Entra-nce/
Entra-nce/
Exit
Exit Fire
Extinguisher Contextual Learning
Laboratory Waiter
Waiterss area
area
Trainers Resource Center
Storage
Storage
room
room
Practical Work Area Institutional Distance

Assessment Area Learning
Quality Control Area
Computer
Laboratory
Support
Support Service
Service Area
Area Learning Resource
Area

II Date Revised:
Developed by:
VCBA Page 61 of 61
Promote food and
production
First Aid Cabinet
Female Male
Comfort Comfort Fire
Room Room exit
Sink/ Waste Bins
Sink/ wash
wash area
area

II Date Revised:
Developed by:
VCBA Page 62 of 61
Promote food and
production

Jenny File

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Jenny File

Uploaded by

Copyright:

Available Formats

Plan

CBLMs on Food and Date Developed: Document No. VCBA-FBSII-07

Data Gathering Instrument for Trainee s Characteristics

Language, literacy Average grade in: Average grade in:

Cultural and Ethnicity/culture:

Education & Highest Educational Attainment:

CBLMs on Food and Date Developed: Document No. VCBA-FBSII-07

Previous List down trainings related to your qualification

Special courses Other courses related to your qualification

Learning styles a. Visual - The visual learner takes mental

CBLMs on Food and Date Developed: Document No. VCBA-FBSII-07

b. Kinesthetic - described as the students in

CBLMs on Food and Date Developed: Document No. VCBA-FBSII-07

Read and interpret Perform the Evaluate  Burger 3

Date Developed: Document No. VCBA-FBSII-07

D. TEACHER S SELF-REFLECTION OF THE SESSION

Date Developed: Document No. VCBA-FBSII-07

Performance Criteria Checklist

Self Check Answer Key

Learning Outcome Summary

CBLMs on Food and Date Developed: Document No. VCBA-FBSII-07

The unit of competency, “Promote food and beverage production”, is

The module, Promote food and beverage production, contains training

In this module, you are required to go through series of learning

 Read information sheets and answer the self-checks.

CBLMs on Food and Date Developed: Document No. VCBA-FBSII-07

You must pass the Institutional Competency Evaluation for this

FOOD AND BEVERAGE SERVICES NC II

No. Unit of Competency Module Title Code

Prepare the dining Preparing the Dining

Welcome guests and Welcoming Guests and

Promote food and Promoting food TRS512389

Provide food and Providing Food and

CBLMs on Food and Date Developed: Document No. VCBA-FBSII-07

CBLMs on Food and Date Developed: Document No. VCBA-FBSII-07

UNIT OF COMPETENCY : Promote food and beverage products

MODULE TITLE : Promote food and beverage products

NOMINAL DURATION :80 hours

CBLMs on Food and Date Developed: Document No. VCBA-FBSII-07

CBLMs on Food and Date Developed: Document No. VCBA-FBSII-07

1. Know the product

1. Names and pronunciations of dishes in the menu are mastered.

"Student/ trainee must & provided with the following

 Tastes and Flavors

 Ingredients including food allergens

CBLMs on Food and Date Developed: Document No. VCBA-FBSII-07

Learning Activities Special Instructions

Do not hesitate to ask your trainer if

After doing all activities in this

CBLMs on Food and Date Developed: Document No. VCBA-FBSII-07

Your work station

As Room Service Attendant, you will be

Telephone  This will be your main equipment in communicating

CBLMs on Food and Date Developed: Document No. VCBA-FBSII-07

Order slip  Be familiar with the order

Menu  Familiarize yourself with the

Taking Guest Order

Getting the order

2.List the order details on the order slip.

CBLMs on Food and Date Developed: Document No. VCBA-FBSII-07

3. Confirm the payment method whether cash or charge. For cash

Closing the call

Suggestive Selling Techniques

Data Gathering Instrument for Trainee s Characteristics

D. TEACHER S SELF-REFLECTION OF THE SESSION

Telephone This will be your main equipment in communicating

Order slip Be familiar with the order

Menu Familiarize yourself with the

1. Guests accounts are checked for accuracy and presented in

3. Dirty trays are cleared in accordance with the establishment s

2. Check and use guests name throughout the