SARA NATIONAL HIGH SCHOOL

Sara, Iloilo

TRAINEE’S RECORD BOOK

Trainee’s No.:10

NAME : Catherine Joy M. Pama

QUALIFICATION : Food and Beverage Services NC II

TRAINING DURATION: 356 Hours/ 45 Days

TRAINER : Begie G. Barba

INSTRUCTION:

T his Trainee’s Record Book (TRB) is intended to serve as a record of all the
accomplishments/task/activities of the trainee while in school. It will
eventually become evidence that can be submitted for portfolio
assessment. It is therefore important that all its contents are validly inscribed
by both the trainer and the trainee.

The competencies, learning outcomes and the tasks of the

qualification being trained in are already indicated in this Trainee’s Record
Book. In the course of the training, the trainee will fill in the column “Date
Accomplished” for every learning outcome/task as soon as he/she has
successfully performed it with the guidance of the trainer.

The trainer will likewise indicate his/her remarks and initials to

confirm outcome of the task accomplished by the trainee. It should be
ensured that the trainee personally accomplished the task.

It is of equal importance that the contents of this record book be

written legibly in black or blue ink. Erasures should be avoided in order to
keep it clean and presentable.

Department Head

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Unit of Competency: Basic 1 - Participate in workplace communication
NC Level : II
Learning Date Trainer’s Supervised by
Task/Activity Required
Outcome Accomplished Remarks Industry School

1. Obtain and  Access specific relevant

convey information from
workplace appropriate sources
information  Use effective questioning,
active listening and
speaking skills to gather
and convey information
 Use appropriate medium
to transfer information
and ideas.
 Use appropriate non-
verbal communication.
 Identify and follow
appropriate lines of
communication with
superiors and colleagues.
 Use defined work
procedures for the
location and storage of
information.
 Carry out personnel
interaction clearly and
concisely.
2. Participate  Attend team meetings on
in time.
workplace  Expressed clearly own
meeting opinions and listened to
and those of others without
discussion interruption.
 Establish consistent
meeting inputs with the
meeting purpose and
protocols.
 Conduct workplace
interaction in a courteous
manner appropriate to
email us at: lgpc@tesda.gov.ph 3
 cultural background and
authority in the
enterprise procedures.
 Ask and respond
questions about simple
routine workplace
procedures and matters
concerning conditions of
employment.
 Interpret and implement
meeting outcomes.
3. Complete  Complete accurately and
relevant work legibly ranges of forms
related relating to conditions of
documents employment.
 Record workplace data on
standard workplace forms
and documents.
 Use basic mathematical
process for routine
calculations.
 Identify and rectify errors
in recording information
on forms/documents
 Complete reporting
requirements to superior
according to enterprise
guidelines.

__________________ __________________
Trainee’s Signature Trainer’s Signature

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Unit of Competency: Basic 2 – Work in a Team Environment
NC Level : II
Learning Date Trainer’s Supervised by
Task/Activity Required
Outcome Accomplished Remarks Industry School

1. Describ  Identify the role and

e team objective of the team from
role and available sources of
scope. information.
 Identify team parameters,
reporting relationships and
responsibilities from team
discussions and
appropriate external
sources
2. Identify  Identify individual role and
own responsibilities within the
role and team environment.
responsi  Identify and recognize
bility roles and responsibility of
within other team members.
team  Identify reporting
relationships within team
and external to team.
3. Work as  Use effective and
a team appropriate forms of
member communications and
interactions undertaken
with team members who
contribute to known team
activities and objectives.
 Make effective and
appropriate contributions
to complement team
activities and objectives,
based on individual skills
and competencies and
workplace context.
 Observe protocols in
reporting using standard
operating procedures.
email us at: lgpc@tesda.gov.ph 5
  Contribute to the
development of team work
plans based on an
understanding of team’s
role and objectives and
individuals competencies
of the members.

__________________ __________________
Trainee’s Signature Trainer’s Signature

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Unit of Competency: Basic 3 - Practice career professionalism
NC Level : II
Learning Date Trainer’s Supervised by
Task/Activity Required
Outcome Accomplished Remarks Industry School

1. Integrate  Pursue personal growth

personal and work plan towards
objectives improving qualifications
with set for profession.
organizati  Maintain intrapersonal and
onal goals interpersonal relationships
in the course of managing
self, based on performance
evaluation.
 Demonstrate commitment
to the organization and its
goal in performance of
duties.
2. Set and  Prioritize completing
meet work demands to achieve
priorities personal, team and
organizational goals and
objectives.
 Utilize resources efficiently
and effectively to manage
with priorities and
commitments.
 Practice long economic use
and maintenance
equipment and facilities
are followed as per
established procedures.
3. Maintain  Identify trainings and
profession career opportunities and
al growth availed of based on job
and requirements.
developm  Receive and demonstrate
ent recognitions as proof of
career advancement.
 Obtain and renew licenses
and/or certifications
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 relevant to job and career.

__________________ __________________
Trainee’s Signature Trainer’s Signature

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Unit of Competency: Basic 4 - Practice occupational health and safety procedures
NC Level : II

Learning Date Trainer’s Supervised by

Task/Activity Required
Outcome Accomplished Remarks Industry School

1. Identify  Clarify and explain safety

hazards regulations and workplace
and risks safety and hazard control
practices and procedures
based on organization
procedures.
 Identify hazards/risks in
the workplace and their
corresponding indicators
to minimize or eliminate
risk to co-workers,
workplace and
environment in accordance
with organization
procedures.
 Recognize and establish
contingency measures
during workplace
accidents, fire and other
emergencies in accordance
with organization
procedures.
2. Evaluate  Identify terms of maximum
hazards tolerable limits which
and risks when exceeded will result
in harm or damage are
based on threshold limit
values (TLV).
 Determine effects of the
hazards.
 Report OHS issues and/or
concerns and identify
safety hazards to
designated personnel on
accordance with workplace
requirements and relevant
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 workplace OHS legislation.
3. Control  Follow consistently
hazards Occupational Health and
and risks Safety (OHS) procedures
for controlling
hazards/risks in workplace.
 Follow procedures for
dealing with workplace
accidents, fire and
emergencies in accordance
with organization OHS
policies.
 Use correctly personal
protective equipment
(PPE) in accordance with
organization OHS
procedures and practices.
 Establish appropriate
assistance is provided in
the event of a workplace
emergency in accordance
with organization protocol.
4. Maintai  Participate in emergency-
n OHS related drills and trainings
awaren as per established
ess organization guidelines
and procedures.
 Complete and update OHS
personal records in
accordance with workplace
requirements.

__________________ __________________
Trainee’s Signature Trainer’s Signature

Noted:

_____________________
Department Head

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Unit of Competency: Common 1 – Develop and Update Industry Knowledge
NC Level : II
Learning Date Trainer’s Supervised by
Task/Activity Required
Outcome Accomplished Remarks Industry School

1. Seek  Identify correctly and

informa assess sources of
tion on information on the
the industry.
industry  Obtain information to
assist effective work
performance in line with
job requirements.
 Assess and update specific
information on sector of
work.
 Apply correctly industry
information to day-to-day
work activities.
2. Update  Use informal and/or formal
industry research to update general
knowled knowledge of the industry.
ge  Share updated knowledge
with customers and
colleagues as appropriate
and incorporated into day-
to-day working activities.

__________________ __________________
Trainee’s Signature Trainer’s Signature

email us at: lgpc@tesda.gov.ph 11

Unit of Competency: Common 2 – Observe Workplace Hygiene Procedures
NC Level : II
Learning Date Trainer’s Supervised by
Task/Activity Required
Outcome Accomplished Remarks Industry School

1. Follow  Implement workplace

hygiene hygiene procedures in
procedures line with enterprise
and legal
requirements.
 Undertake handling
and storage of items in
line with enterprise
and legal
requirements.
2. Identify  Identify potential
and hygiene risks are
prevent identified in line with
hygiene enterprise procedures.
risks  Take action to
minimize and remove
risks are taken within
scope of individual
responsibility of
enterprise/legal
requirements.
 Report hygiene risks
beyond the control of
individual staff
members to the
appropriate person for
follow up.

__________________ __________________
Trainee’s Signature Trainer’s Signature

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Unit of Competency: Common 3 – Perform Computer Operations
NC Level : II
Learning Date Trainer’s Supervised by
Task/Activity Required
Outcome Accomplished Remarks Industry School

1. Plan and  Determine requirements

prepare for of task.
task to be  Select appropriate
undertaken hardware and software
according to task assigned
and required outcome.
 Follow planned task to
ensure OH & S guidelines
and procedures.
2. Input data  Enter data into the
into computer using
computer appropriate
program/application in
accordance with company
procedure.
 Check accuracy of
information and saved in
accordance with standard
operating procedures.
 Store inputted data in
storage media according
to requirements.
 Perform work ergonomic
guidelines.
3. Access  Select correct
information program/application
using based on job
computer requirements.
 Assess
program/application
containing the
information according to
company procedures.
 Select correctly desktop
icons opened and closed
for navigation purposes.
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  Carry out keyboard
techniques in line with OH
& S requirements for safe
use of keyboards.
4. Produce/ou  Process entered data
tput data using appropriate
using software commands.
computer  Print out data as required
system using computer
hardware/peripheral
devices in accordance
with standard operating
procedures.
 Transfer files and data
between compatible
systems using computer
software,
hardware/peripheral
devices in accordance
with standard operating
procedures.
5. Maintain  Implement systems for
computer cleaning, minor
equipment maintenance and
and replacement of
systems consumables are
implemented.
 Implement procedures for
ensuring security of data,
including regular back-ups
and virus checks in
accordance with standard
operating procedures.
 Implement basic file
maintenance procedures
in line with the standard
operating procedures.

__________________ __________________
Trainee’s Signature Trainer’s Signature
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Unit of Competency: Common 4 – Perform Workplace and Safety Practices
NC Level : II
Learning Date Trainer’s Supervised by
Task/Activity Required
Outcome Accomplished Remarks Industry School
1. Follow  Follow correct health,
workplace safety and security
procedures procedures in line with
for health, legislation, regulations
safety and and enterprise
security procedures.
practices.  Identify and report
breaches of health,
safety and security
procedures in line with
enterprise procedure.
 Report suspicious
behavior or unusual
occurrences in line with
enterprise procedure.
2. Deal with  Recognize emergency
emergency and potential
situations emergency situations
and appropriate actions
are taken within
individual’s scope of
responsibility.
 Follow emergency
procedures in line with
enterprise procedures.
 Seek assistance from
colleagues to resolve or
respond to emergency
situations.
 Report details of
emergency situations in
line with enterprise
procedures.
3. Maintain  Identify and follow safe
safe personal standards in
personal line with enterprise
email us at: lgpc@tesda.gov.ph 15
 presentatio procedures.
n standards

__________________ __________________
Trainee’s Signature Trainer’s Signature

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Unit of Competency: Common 5 – Provide Effective Customer Service
NC Level : II
Learning Date Trainer’s Supervised by
Task/Activity Required
Outcome Accomplished Remarks Industry School

1. Greet  Greet guests in line with

customer enterprise procedure
 Give appropriate verbal
and non-verbal
communications to the
situation
 Observe non verbal
communication of
customer responding
customer
 Demonstrate sensitivity
to cultural and social
differences
2. Identify  Use appropriate
customer interpersonal skills to
needs ensure that customer
needs are accurately
identified
 Assess customer needs
for urgency so that
priority for service
delivery can be identified
 Provide customers with
information
 Identify personal
limitation in addressing
customer needs where
appropriate assistance is
sought from supervisor
3. Deliver  Attend promptly to
service to customer needs in line
customer with enterprise procedure
 Maintain appropriate
rapport with customer to
enable high quality
service delivery
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  Take opportunity to
enhance the quality of
service and products
wherever possible
4. Handle  Use telephone, computer,
queries fax machine, internet
through efficiently to determine
telephone, customer requirements
fax  Record
machine, queries/information in
internet line with enterprise
and email. procedure
 Act promptly and
correctly upon queries in
line with enterprise
procedure
5. Handle  Greet guests with a smile
complaints, and eye-to-eye contact
evaluation  Take responsibility for
and resolving the compliant
recommen within limit of
dations responsibility
 Establish and agree
nature and details of
complaint with the
customer
 Take appropriate action
to resolve the complaint
to the customers
satisfaction whenever
possible

__________________ __________________
Trainee’s Signature Trainer’s Signature

Noted:

________________________
Department Head
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Unit of Competency: Core 1 – Prepare the dining room/restaurant area for service
NC Level : II
Learning Date Trainer’s Supervised by
Task/Activity Required
Outcome Accomplished Remarks Industry School
1. Take  Answer inquiries promptly,
table clearly and accurately.
reservat  Ask pertinent questions to
ions complete the details of the
reservations.
 Record reservations data
on forms accurately based
on establishment’s
standards.
 Repeat details of the
reservations and
confirmed with the party
making the reservation.
 Provide additional
information about the
foodservice establishment
when necessary.
2. Prepare  Stack service or waiter’s
service stations with supplies
stations necessary for service.
and  Clean and wipe all
equipm tableware and dining room
ent equipment and put in their
proper places.
 Put up special tent cards
and similar special displays
for promotion.
 Check cleanliness and
condition of all tables,
tableware and dining room
equipment.
 Fill water pitchers and ice
buckets.
 Turn on and kept ready
Electrical appliance or
equipment like coffee
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 pots, tea pots, plate
warmers etc. in the dining
area.
 Refill condiments and
sauces bottles and the
necks and tops of the
bottles are wiped clean
and dry.

__________________ __________________
Trainee’s Signature Trainer’s Signature

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Unit of Competency: Core 2 – Welcome guests and take food and beverage orders
NC Level : II
Learning Date Trainer’s Supervised by
Task/Activity Required
Outcome Accomplished Remarks Industry School
1. Welcome  Acknowledge guests as
and greet soon as they arrive.
guests  Greet guests with an
appropriate welcome.
 Check details of
reservations based on
established standard
policy.

2. Seat the  Escort and seat guests

guests according to table
allocations
 Utilized tables according to
the number of party.
 Seat guests evenly among
stations to control the
traffic flow of guests in the
dining room.
 Open cloth napkins for the
guests when applicable.
 Serve water when
applicable, according to
the standards of the
foodservice facility.
3. Take  Present guests with the
food and menu according to
beverage established standard
orders practice.
 Take orders completely in
accordance with the
establishment’s standard
procedures.
 Note special requests and
requirements accurately.
 Repeat orders to the
guests to confirm items.
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  Provide and adjust
tableware and cutlery
appropriate for the menu
choices in accordance with
establishment procedures.
4. Liaise  Place orders and sent to
between the kitchen promptly.
kitchen  Check quality of food in
and accordance with
service establishment standards
areas  Check tableware for chips,
marks, cleanliness, spills,
and drips
 Carry plates and/or trays
safely.
 Advise colleagues
promptly regarding
readiness of items for
service
 Relay accurate information
about special requests,
dietary or cultural
requirements to kitchen
where appropriate.
 Observe work technology
according to establishment
standard policy and
procedures

__________________ __________________
Trainee’s Signature Trainer’s Signature

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Unit of Competency: Core 3 – Promote food and beverage products
NC Level : II
Learning Date Trainer’s Supervised by
Task/Activity Required
Outcome Accomplished Remarks Industry School

1. Know the  Master names and

product pronunciations of
dishes in the menu.
 Memorize Ingredients
of dishes.
 Know sauces and
accompaniments by
heart.
 Study descriptions and
of every item in the
menu.
 Master common food
allergens to prevent
serious health
consequences.
2. Undertake  Provide information
suggestive about the food items
selling in clear explanations
and descriptions.
 Offer items on specials
or promos to assist
guests with food and
beverage selections.
 Suggest name of
specific menu items to
guests rather than just
mentioning the
general categories in
the menu to help
them make the choice
and know what they
want.
 Recommend standard
food and beverage
pairings.
 Gave several choices
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 to provide more
options to guests
 Used descriptive
words while explaining
the dishes to make it
more tempting and
appetizing.
 Carry suggestive
selling discreetly so as
not to be too pushy or
too aggressive.
3. Carry out  Suggest slow moving
upselling but highly profitable
strategies items to increase
guest check.
 Offer second servings
of items ordered.
 Mention food portion
or size for possible
adjustments with the
orders.
 Recommend new
items to regular guests
to encourage them to
try other items in the
menu.

__________________ __________________
Trainee’s Signature Trainer’s Signature

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Unit of Competency: Core 4 – Provide food and beverage services to guests
NC Level : II
Learning Date Trainer’s Supervised by
Task/Activity Required
Outcome Accomplished Remarks Industry School

1. Serve  Pick up food orders

food promptly from service
orders areas.
 Check food orders for
presentation and
appropriate garnish
and accompaniments.
 Serve food orders to
the right guests who
ordered them.
 Serve food orders and
cleared with minimal
disturbance to the
other guests and in
accordance to
hygienic
requirements.
 Serve food orders in
accordance with the
enterprise serving
style standards.
 Mention name of the
dish or order upon
serving the guest.
 Monitor sequence of
service and meal
delivery in accordance
with enterprise
procedures.
2. Assist the  Anticipate additional
dinners requests or needs of
the guests
 Offer and serve
additional food and
beverage at the
appropriate times
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  Provide necessary
condiments and
appropriate tableware
based on the food
order
 Recognize delays or
deficiencies in service
and followed up
promptly based on
enterprise policy
 Replenish water,
bread, and butter
when required
 Treat children and
guests with special
needs of extra
attention and care.
3. Perform  Prepare and check
banquet service ware for
or completeness ahead
catering of time.
food  Set up tables and
service chairs in accordance
with the event
requirements.
 Serve food according
to general service
principles.
 Handle food based on
food safety
procedures.
 Ensure coordinated
service of meal
courses
 Keep assigned areas
clean in accordance
with enterprise
procedures.
 Clear tables and soiled
dishes prepared to be
brought for
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 dishwashing after the
event or function,
 Note and Monitor
number of guests
being served
4. Serve  Pick up beverage
beverage orders promptly from
orders the bar.
 Check beverage orders
for presentation and
appropriate garnishes.
 Serve beverages at
appropriate times
during meal time.
 Serve beverages
efficiently according to
established standards
of service.
 Serve beverages at the
right temperature.
 Open for full bottle
wine orders, wine
efficiently with
minimal disturbance
to the other guests.
 Carry wine service in
accordance with
establishment
procedures.
5. Conclude  Remove soiled dishes
food when guests are
service finished with the
and close meal.
down  Prepare and Process
dining bills accurately in
area coordination with the
cashier.
 Present bills when the
guest asks for it.
 Acknowledge payment

email us at: lgpc@tesda.gov.ph 27

 as soon as it is
received.
 Clear, reset and make
tables ready for the
next sitting when
guests are finished
with the meal.
 Thank Guests and
bided farewell
warmly.
 Turn off electrical
equipment are where
appropriate

__________________ __________________
Trainee’s Signature Trainer’s Signature

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Unit of Competency: Core 5 – Provide room service
NC Level : II
Learning Date Trainer’s Supervised by
Task/Activity Required
Outcome Accomplished Remarks Industry School

1. Take and  Attend telephone call

process promptly and courteously
room in accordance with
service customer service standards
orders  Check and use guests’
names throughout the
interaction
 Clarify repeat and check
details of orders with
guests for accuracy
 Use suggested selling
technique when
appropriate
 Advised guests’ of
approximate time of the
delivery
 Record room service
orders and check relevant
information in accordance
with establishment policy
and procedures
 Interpret room service
orders received from
doorknob dockets
 Transfer orders promptly
to appropriate location for
preparation
2. Set up  Prepare room service
trays and equipment and supplies in
trolleys accordance with
establishment procedures.
 Select and check proper
room service equipment
and supplies for cleanliness
and condition.
 Set up trays and trolleys
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 keeping in mind balance,
safety and attractiveness.
 Set up room service trays
or trolleys according to the
food and beverage ordered
 Check order before
leaving the kitchen for
delivery.
 Cover food items during
transportation to the
room.
 Deliver food orders on the
time desired by the guest.
3. Present  Verify the guest’s name on
and serve the bill before announcing
food and the staff’s presence
beverage outside the door.
orders to  Greet guests politely in
guests accordance with the with
establishment’s service
procedures.
 Ask guests where they
want the tray or trolley
positioned.
 Fast service and discrete
4. Present  Check guests’ accounts for
room accuracy and present in
service accordance with
account establishment procedures
 Present cash payments to
the cashier for processing
in accordance with
establishment guidelines
 Ask for charge accounts,
guests to sign the bills.
5. Clear  Explain procedure to take
away away the tray or trolley
room when the guests have
service finished their meal.
equipme  Check floors and cleared in
nt accordance with
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 establishment policy and
guidelines.
 Clear dirty trays in
accordance with the
establishment’s procedure.
 Clean and return trays and
trolleys to the room
service area.

__________________ __________________
Trainee’s Signature Trainer’s Signature

email us at: lgpc@tesda.gov.ph 31

Unit of Competency: Core 6 – Receive and handle guest concerns
NC Level : II
Learning Date Trainer’s Initials of
Task/Activity Required
Outcome Accomplished Remarks Trainer/Supervisor

1. Listen to  Obtain the entire story or

the issue of concern from the
complaint guest without interruption.
 Note details of the guest
complaint or concern.
 Give full attention to the
complaining guest.
 Paraphrase guest complaint to
determine if the concern is
correctly understood.
2. Apologize  Offer sincere apology for the
to the disservice.
guest  Show empathy to the guest to
show genuine concern and
consideration.
 Avoid excuses or blaming
others.
 Express gratitude to the guest
for bringing the matter up for
attention.
3. Take  Take appropriate regarding
proper guest’s concerns
action on  Inform the right person or
the department who can solve the
complaint problem for proper action.
 Elevate or refer difficult
situations or serious concerns
to higher authority.
 Follow up on the problem to
check whether its solved or
not.
4. Record  Document complaints
complaint according to the
establishment standard
procedures.
 Recognize persons concerned
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 and record actions taken.
 Log and collate feedback
received from guests

__________________ __________________
Trainee’s Signature Trainer’s Signature

Noted:

_____________________
Department Head

email us at: lgpc@tesda.gov.ph 33

Trainer’s Remarks:

________________________________________________
Trainer’s Signature

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email us at: lgpc@tesda.gov.ph 35
 DEPARTMENT OF EDUCATION

Vision
We dream of Filipinos who passionately love their country and whose competencies
and values enable them to realize their full potential and contribute meaningfully to
build the nation.
We are a learner-centered public institution, the Department of Education
continuously improves itself to better serve its stakeholders.

Mission
To protect and promote the right every Filipino to quality, equitable, culture-based,
and complete basic education where:
Students learn in a child-friendly, gender-sensitive, safe and motivating environment
Teachers facilitate learning and constantly nurture every learner
.

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