TECHNOLOGY PLAN TECHNOLOGY PLAN AND INFRASTRUCTURE SUPPORT SYSTEM

FOOD AND BEVERAGE SERVICES NC II – UC 2 WELCOME GUEST AND TAKE FOOD

AND BEVERAGE ORDERS

Blended Learning Training Delivery

A. ​ TECHNOLOGY PLAN

I. Course Design

a. Nominal Duration :​ 40 hours

i. Online : 25 Hrs

ii. Offline : 15 Hrs

b. Trainee Requirements

I. Trainees or students who wish to enter this training should possess the
following requirements:

·​ ​can communicate in basic English both oral and written

·​ ​at least completed the 10-year basic education

·​ ​can perform basic mathematical computation

·​ ​at least can perform basic computer operations

. physically and mentally fit and

. with good moral character

​c. Trainer Requirements

i.​ ​Must be a holder of National TVET Trainers Certificate (NTTC)

Level I in Food and Beverage Services NC II
ii.​ ​Must have at least 2 years industry experience

iii. Must have attended and/or has been involved in food and beverage
service trainings, seminars, conventions or related activities in the
last 5 years
 iv. With relevant training in facilitating eLearning Sessions
v. Preferably with relevant training in LMS Administration

d. Monitoring and Grading System

·​ ​Built-in Monitoring System in eLearning Platforms (gnomio) :track the

Attendance and Activity Progress of the student/trainee

·​ ​Progress/Achievement Chart for face-to-Face

​e. Institutional Assessment System

The following assessment method shall be used for assessing the competency of
participants:

Online Examination- ​This refers to a comprehensive exam that assesses

the Trainees/students knowledge of basic theory and clinical concepts
based on criterion-referenced testing. Trainees will be measured against
the skill and knowledge represented by each test item using LMS.

Practical Demonstration - This refers to the output requirements of

competency being assessed. This shall be done as the participant
progresses in his learning Activities Outcome through sending or
uploading his/her video on designated Bin ( With given time frame) or in
face-to-face demonstration basis.

Oral Questioning/Virtual Interview- This refers to the assessment method

used to assess trainee comprehension of the material, and trainees extend
their thinking and creativity skills by connecting ideas to each other and
applying concepts to the real world, face to face or online.

f. Training Plan/Schedule

This training shall run for 5 days (40 hours) depending on the competency
of the enrolled. A more detailed breakdown of schedules, which include learning
activities, deadline of submission of outputs, and assessment, shall be indicated in
the study guide who will be uploaded to the LMS/Gnomio to serve as further
guidance to ensure completion of the program.

II. Training Package

A CBC and Learning module for Food and Beverage Services NC II-
Welcome Guest and Take Food and Beverage Orders are prepared. The eLearning
material is a package consisting of PDF modules, videos, quizzes, interactive
elements, task sheets with performance criteria checklist. This institutional
 competency assessment is composed of computer-based tests on the LMS. These
are all in the LMS course area for Core Competency of Food and Beverage Services
NC II- Welcome

III. Supplies, Materials and Equipment

Online:

● PC/Laptop/Mobile Device
●​ ​LMS and User Credentials

●​ ​Record Notebook

●​ ​Model/Body Form

●​ ​Procedure Manual ( Task/ Job Sheet)

●​ ​For Training Site:

*Trainer: Teacher Account

*Trainee: Student Account
* Technical Support : Non-Editing Teacher account
Offline
·​ ​Tablewares

·​ ​Diningset
·​ ​Module activity sheets

B. INFRASTRUCTURE SUPPORT SYSTEM

I. The Learning Management System

a. The Gnomio Learning Management System (LMS) shall be utilized as the

training platform which can be accessed.

b. Type of Connection:​ Gnomio

c. Course Overview:

This unit deals with the knowledge and skills required in providing pre-meal services
to the dining guests as soon as they arrive in the foodservice facility. It covers the
dining room or restaurant service procedures before the food and beverage orders
are served. This unit involves the initial steps in the sequence of service that includes
the welcoming of guests, seating the guests, taking food and beverage orders and
liaising between the kitchen and the service area.
 d. Help Features (Technical Support System)

Features of the Gnomio:

●​ ​Learning Content
●​ ​Learning Objectives
●​ ​How to enroll

●​ ​How to login

●​ ​How to send Message

●​ ​Technical Support Groups using Facebook Messenger

e. Enrolment System

Students can be enrolled in the Class through Gnomio providing the Class
code sent by the Learning Facilitator through their active email address for
invites.

f. Monitoring System for Learner’s Progress

The following built-in LMS monitoring tools shall be used in monitoring learner’s
progress:

●​ ​ Activity Completion
●​ ​Submission of Assignments/ task sheets/ job sheets

●​ ​Participation Report

●​ ​Course Completion Report

​ g. Learner Support System

​ i. Trainer to Peer communication ​- Online mentors shall be online to

respond to participants’ queries from 8:00AM to 5:00PM weekdays through the
following mechanism:

●​ ​Instant Messaging: Respective Messenger Groups

●​ ​Discussion Forum: Can be accessed through the LMS

​ ii. Peer to Peer communication​ - Respective Messenger Groups/ Forum

Discussion

h. Instructional Strategies

i. Online Activities - Synchronous

1. Training Induction Program

 2. Webinar - through Google Meet

3. Discussion Forums

Online Activities – Asynchronous

1. Self-paced learning materials

2. Quizzes

2. Offline Activities (Face-to-face)

1. Task Sheets/ Job Sheets

2. Hands-on Workshop

I. Learning Materials

​ i. Description of Learning Resources

The following learning materials shall be used in the training:

●​ C
​ BLM in Welcome guest and take food and beverage orders developed,

revised and uploaded by the Learning Facilitator.

The eLearning materials have the following parts:

●​ ​ Learning Objectives
●​ ​ Learning Contents
●​ ​ Interactive Learning Activities
●​ ​Video Presentation/ Demonstration
●​ ​Task Sheets, Performance Criteria Checklists and output templates are

downloadable from the eLearning materials so that the task sheets will be

done offline.

ii. Description of Courseware (if using outsourced materials)

●​ ​ ​https://www.youtube.com/watch?v=YlflNGhP9s8

● ​https://www.youtube.com/watch?v=7HJ2WyYoX5o&t=63s
II. List of Personnel

a. Trainer

Remilyn S. Lim

Caren W. Fontijon

Daisy Marie Vacalares

b. Technical Support Staff

Remilyn S. Lim

Caren W. Fontijon

Daisy Marie Vacalares

III. Facilities

The training will be conducted in Blended Learning Delivery online via:

a.​ W​ ebinar room via Google Meet

b.​ ​Learning Management System (Gnomio)

• Development Site:​ ​https://felsr08.gnomio.com/

c.​ ​Practical Work Area:

●​ ​Nearest TESDA Training Center in your Area who offered Food and

Beverage Services NC II