Rostering Staff

ASIAN DEVELOPMENT FOUNDATION COLLEGE
Bliss, Sagkahan, Tacloban City
FOOD & BEVERAGE SERVICES NC III

TESDA Competency Based Learning Material
COMMON COMPETENCY NO.1

Roster Staff
TOURISM SECTOR
(HOTEL AND RESTAURANT)
SUMMARY OF COMPETENCY-BASED LEARNING MATERIALS
1
No. Unit of Competency Module Title Code

1. Roster staff Rostering staff
TRS311206
2. Control and order stock Controlling and ordering TRS311207

stock
3. Train small groups Training small groups TRS311208
4. Establish and conduct Establishing and TRS311209
business relationships conducting business
relationships
HOW TO USE THIS MODULE
2
Welcome to the Module “Rostering Staff”. This module contains training

materials and activities for you to complete.
The unit of competency “Roster Staff” contains knowledge, skills and

attitudes required for a FOOD & BEVERAGE SERVICES NC III Qualification.
You are required to go through a series of learning activities in order to

complete each of the learning outcomes of the module. In each learning outcome
there are Information Sheets and Activity Sheets. Follow these activities on
your own and answer the Self-Check at the end of each learning activity.
If you have questions, don’t hesitate to ask your facilitator for assistance.
RECOGNITION OF PRIOR LEARNING (RPL)
You may already have some of the knowledge and skills covered in this
module because you have:
• been working for some time

• already have completed training in this area.
If you can demonstrate to your trainer that you are competent in a

particular skill or skills, talk to him/her about having them formally recognized
so you don’t have to do the same training again. If you have a qualification or
Certificate of Competency from previous trainings show it to your trainer. If the
skills you acquired are still current and relevant to this module, they may
become part of the evidence you can present for RPL. If you are not sure about
the currency of your skills, discuss it with your trainer.
After completing this module ask your trainer to assess your competency.
Result of your assessment will be recorded in your competency profile. All the
learning activities are designed for you to complete at your own pace.
Inside this module you will find the activities for you to complete followed
by relevant information sheets for each learning outcome. Each learning
outcome may have more than one learning activity.
This module was prepared to help you achieve the required in “Roster
Staff”. This will be the source of information for you to acquire knowledge and
skills in this particular trade, with minimum supervision or help from your
trainer. With the aid of the materials, you will acquire the competency
independently and at your own pace.
3
• Talk to your trainer and agree on how you will be both organize the training
of this unit. It is divided into sections which covers all the skill as and
knowledge you need to successfully complete this module.
• Most probably your trainer will also be your supervisor or manager. Your
trainer is there to support you and show you the correct way to do this
things. Ask for help.
• Your trainer will tell you about the important things you need to Consider
when you are completing activities and it is important that you listen and
take notes.
• You will be given opportunities to ask questions and practice on the job.
Make sure you practice your new skills during regular work shifts. This
way you will improve both your speed and memory and also your
confidence.
• Talk to more experienced workmates and ask for their guidance.
• Use self-check questions at the end of each section to test your own
progress.
• When you are ready, ask your trainer to watch you perform activities
outlined learning materials.
• As you work through the activities, ask for written feedback on your
progress. Your trainer keeps feedback/pre-assessment reports for this
reason. When you have successfully completed each element, ask your
trainer to mark on the reports that you are ready for assessment.
• When you have completed this module and feel confident that you have
had sufficient practice, your trainer will arrange an appointment with the
registered assessor to assess you. The results of your assessment will be
recorded in your Competency Achievement Record Sheet.
4
MODULE CONTENT
QUALIFICATION FOOD & BEVERAGE SERVICES NC III
UNIT OF ROSTER STAFF

COMPETENCY
MODULE TITLE ROSTERING STAFF
INTRODUCTION:
This module covers the knowledge, skills, behavior and

motivations required to develop staff rosters. This role may be carried out
by operational supervisors and managers.
SUMMARY OF LEARNING OUTCOMES:
LO1. Develop and implement staff rosters

LO2. Maintain staff records
Prerequisite: None
5
LEARNING Develop and implement staff rosters

OUTCOME #1
CONTENTS:
• The role of rosters and their importance in controlling staff costs
• Factors to be considered when developing rosters
• Formats for the presentation of staff rosters and details to be
included
• Knowledge on area of operation for which roster is being developed.
• Organizing information
• Preparing staff rosters
• Communicating with colleagues about the developed rosters
ASSESSMENT CRITERIA:
1. Rosters are developed in accordance with company agreements and

wage budgets.
2. Operational efficiency and customer service levels are maximized
while wage costs are minimized in roster development.
3. Duties are combined where appropriate to ensure effective use of
staff.
4. The available skills base is utilized appropriately to roster the most
effective mix of staff and to meet different operational requirements.
5. Rosters are presented in required formats to ensure clarity of
information in accordance with company standards.
6. Rosters are communicated to appropriate colleagues within
designated timelines.
6
Learning Experiences
Learning Outcome 1. STUDY / SELECT APPROPRIATE TECHNOLOGY
Learning Activities Special Instructions

1. Read Information Answer the self -check 1.1.1
Sheet 1.1.1 Equipment Compare your answer to the answer key 1.1.1
and Machines If you got 100% correct answer in this self-
check, you can now proceed to the next
Information Sheet. If not review the
information sheet and go over the self-check
again.
2. Read Information Answer the self -check 1.1.2
Sheet 1.1.2 Compare your answer to the answer key 1.1.2
Types of Office If you got 100% correct answer in this self-
Machines check, you can now proceed to the next
again.
3. Read Information Answer the self-check 1.1.3
Mail Room Equipment If you got 100% correct answer in this self-
and Communication check, you can now proceed to the next
Systems Information Sheet. If not review the
again.
What is Application If you got 100% correct answer in this self-
Software check, you can now proceed to the next
again.
Computer Program If you got 100% correct answer in this self-
check, you can now proceed to the next
again.
7
INFORMATION SHEET 1.1.1
Identify the role of rosters
Learning Objective: After reading this information you must be able to covers
the knowledge, skills, behavior and motivations required to
develop staff rosters. This role may be carried out by
operational supervisors and managers.
Explain the functions of rosters
Introduction: Rosters are prepared for a variety of reasons which benefit

employers and employees.
This section defines what a roster is and identifies the reasons workplaces
prepare/use rosters.
Rosters –defined
A roster is a plan that organizes staff, indicating:
➢ Names of staff who are to work
➢ Days of work–usually with date
➢ Start times
➢ Break times
➢ Finish times
➢ Where they are to work
Their role. It also gives information as to staff movements, such as:
➢ Who is on annual leave
➢ Who is on sick leave
➢ Who is undertaking training
Reasons why workplaces have rosters
8
The purpose of rosters can be seen as ensuring the right people, in the right
number, are employed at the right places at the right time.
There are six primary reasons why organizations have and use rosters.
Organizing staff
Rostering is a means of organizing staff.
It enables the supervisor/person preparing the roster to:
➢ Determine and/or know who is working on a particular shift and who is

not
➢ Make sure there are sufficient staff to cater for anticipated service need
➢ Distribute the projected workload equitably among staff and across the
working day
➢ Guarantee the level of service required/promised to customers is

delivered–across the working day.
Balancing experienced staff
Rostering enables those preparing the rosters to ensure skilled workers are
rostered on duty with people who are not so experienced: in this way, rosters
help make sure customer is adequately served (now) by staff in both numbers
and skills and guarantees the presence of suitably experienced staff (into the
future).This is an effective and efficient use of staff. Rosters should reflect a good
mix of experience and, in some cases, a mix of genders, ages and
nationalities/language skills.
Communicating with staff
Rostering is a means of communicating with employees, to inform them of:
➢ When they are required for work –in terms of:
➢ When they need to arrive/be at work
➢ When their breaks are
➢ When they can go home
9
➢ When they are not required for work
➢ When their leave days are available to be taken.
Good rosters reflect to the employee the busy periods and the goals of the
organization in terms of service. In some cases, the roster may indicate to the
employee what location and work they will be doing at a given time.
Cost controlling
Rostering is a definite and proactive way of controlling labor costs. It ensures

enough people are working during busy periods, while in quiet periods the
organization is not paying staff when there is nothing to do. Rostering allows
work to be distributed in a cost-efficient manner while ensuring service to
consumers is not diminished.
The control comes from:
➢ The labor budget –for the department/workplace –which dictates,

determines or controls the money available to pay wages
➢ Ensuring the hours posted on the roster for the staff do not exceed the
money allocated in the budget to pay them.
The labor budget (the amount available to pay wages) may be:
➢ Allocated as a monetary amount/figure –as determined by management
➢ Calculated as a percentage of expected/anticipates sales for the period.
Aiding employees
Rosters enable individual employees to better plan and manage their personal
and work time. It enables them to plan for their holidays and ‘time off’ in
advance.
Complying with imposed obligations.
There is commonly a legal or contractual need for:
➢ Staff to be notified of their rostered hours in sufficiently in advance of

their starting date/time –in effect this means they will need to be given
their own copy of the roster which has been prepared
➢ A copy of the roster to be posted/displayed in the workplace.
10
11
SELF CHECK1.1.1
Test I:
Direction: Fill in the blanks:
1. The purpose of rosters can be seen as ensuring the__________________, in

the _______________, are employed at the _____________ at the
______________.
2. Rosters should reflect a good mix of ____________ and, in some cases, a mix
of ____________, ages and _____________________ skills.
3. Rostering ________________ to be distributed in a cost efficient manner

while ensuring service to consumers is not diminished.
4. Rosters enable individual employees to _________________ and manage

their _____________ and _______________. It enables them to plan for their
holidays and ‘time off’ in advance.
Test II:
Identification: Identify the correct answer:
1. Enumerate the six primary reasons why organizations have and use
rosters?
12
ANSWER KEY 1.1.1
Test I:
1. right people
right number
right places
right time
2. experience
genders
nationalities/language
3. allows work
4. better plan
personal
work time
Test II:
1. Organizing staff
2. Balancing experienced staff
3. Communicating with staff
4. Cost controlling
5. Aiding employees
6. Complying with imposed obligations.
13
INFROMATION SHEET 1.1.1
DESCRIBE SITUATIONS TO WHICH ROSTERS MIGHT APPLY
Learning Objective: After reading this information you must be able to covers
the knowledge, skills, behavior and motivations required to
develop staff rosters. This role may be carried out by
operational supervisors and managers.
Introduction:
The development of rosters is standard practice across all industries and

industry sectors. This section highlights the three basic situations to which
rosters commonly apply.
Overview:
Organizations will prepare rosters based on their specific needs.
This means rosters for accommodation venues which also provide (say) food,
beverages, gaming, entertainment and functions will be fundamentally different
to an enterprise selling travel or one which operates tours.
This said rosters are commonly drawn up by organizations on the following

bases:
➢ An individual department
➢ A whole enterprise
➢ A specific project.
Rosters for individual departments
Many organizations are structured on a department basis. This means the

organizational chart for the business identifies several departments/revenue
centers. Where rosters are prepared for individual departments a separate roster
is created for each department showing staffing required on a department-by-
department basis.
This approach:
14
➢ Is common to larger businesses–with higher employee numbers

➢ Is most common in hotels/accommodation venues–who have more roles
and departments to cover/staff
➢ Is popular with organizations open longer hours –especially those which
operate on a 24/7basis
➢ Allows management/supervisors in each department to use their
knowledge and experience of the department to develop a roster –so each
one best suits the unique demands of the department as those needs
fluctuate over time.
Rosters for the whole organization

Some organizations prepare rosters on an enterprise-wide basis where one roster
only identifies
staffing required for the period in question for the entire business.
These organizations:
➢ Tend to be smaller operations –with fewer employees
➢ Tend to be less structured –in terms of departmentalization
➢ Are often managed by one person (a Business/Office Manager) –as
opposed to several Supervisors or Departmental Managers
➢ Usually open fewer, standard or more restricted hours –such as ‘Business
Hours’ or (for example) ‘Monday –Saturday, 9:00AM –6:00PM’.
Project-based rosters
Rosters may also be prepared for project-based work including:
➢ Nominated events–such as a certain trip, tour, or MICE event
➢ Specific functions–such as a certain dinner, ball or party. These
rosters will address roles/staffing requirements:
➢ Prior to the event/functions/project –such as planning and
preparation, reservations, set-up
➢ During the event/functions/project –covering implementation and
conduct of the activity
➢ After the event/functions/project –such as clean-up,
administration, follow-up and returning areas/vehicles to ‘normal’
condition
15
SELF CHECK 1.1.1
1. Enumerate the rosters commonly drawn up by organizations on what

following bases?
2. What are the Rosters prepared for project-based work ?
condition
16
ANSWER KEY 1.1.1
1. Roster commonly drawn

a) An individual department
b) A whole enterprise
c) A specific project.
2. Rosters may also be prepared for project-based work including:

condition
17
18

Rostering Staff

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

Rostering Staff

Uploaded by

Copyright:

Available Formats

ASIAN DEVELOPMENT FOUNDATION COLLEGE

Bliss, Sagkahan, Tacloban City

FOOD & BEVERAGE SERVICES NC III

COMMON COMPETENCY NO.1

SUMMARY OF COMPETENCY-BASED LEARNING MATERIALS

No. Unit of Competency Module Title Code

2. Control and order stock Controlling and ordering TRS311207

HOW TO USE THIS MODULE

Welcome to the Module “Rostering Staff”. This module contains training

The unit of competency “Roster Staff” contains knowledge, skills and

You are required to go through a series of learning activities in order to

RECOGNITION OF PRIOR LEARNING (RPL)

• been working for some time

If you can demonstrate to your trainer that you are competent in a

QUALIFICATION FOOD & BEVERAGE SERVICES NC III

UNIT OF ROSTER STAFF

This module covers the knowledge, skills, behavior and

SUMMARY OF LEARNING OUTCOMES:

LO1. Develop and implement staff rosters

LEARNING Develop and implement staff rosters

1. Rosters are developed in accordance with company agreements and

Learning Outcome 1. STUDY / SELECT APPROPRIATE TECHNOLOGY

Learning Activities Special Instructions

INFORMATION SHEET 1.1.1

Identify the role of rosters

Explain the functions of rosters

Introduction: Rosters are prepared for a variety of reasons which benefit

A roster is a plan that organizes staff, indicating:

➢ Names of staff who are to work

➢ Days of work–usually with date

➢ Where they are to work

Their role. It also gives information as to staff movements, such as:

➢ Who is on annual leave

➢ Who is on sick leave

➢ Who is undertaking training

Reasons why workplaces have rosters

Rostering is a means of organizing staff.

It enables the supervisor/person preparing the roster to:

➢ Determine and/or know who is working on a particular shift and who is

➢ Guarantee the level of service required/promised to customers is

Balancing experienced staff

Communicating with staff

Rostering is a means of communicating with employees, to inform them of:

➢ When they are required for work –in terms of:

➢ When they need to arrive/be at work

➢ When their breaks are

➢ When they can go home

➢ When they are not required for work

➢ When their leave days are available to be taken.

Rostering is a definite and proactive way of controlling labor costs. It ensures

The control comes from:

➢ The labor budget –for the department/workplace –which dictates,

➢ Allocated as a monetary amount/figure –as determined by management

➢ Calculated as a percentage of expected/anticipates sales for the period.

Complying with imposed obligations.

There is commonly a legal or contractual need for:

➢ Staff to be notified of their rostered hours in sufficiently in advance of

Direction: Fill in the blanks:

1. The purpose of rosters can be seen as ensuring the__________________, in

3. Rostering ________________ to be distributed in a cost efficient manner

4. Rosters enable individual employees to _________________ and manage

Identification: Identify the correct answer:

ANSWER KEY 1.1.1