TRAINEES’ CURRENT COMPETENCIES

CAN BE IDENTIFIED BY THE FOLLOWING

TRAINING NEEDS ANALYSIS (TNA)
FORMS
FORM 4.1 SELF-ASSESSMENT CHECK

INSTRUCTIONS: This Self-Check Instrument will give the trainer necessary data or
information which is essential in planning training sessions.
Please check the appropriate box of your answer to the questions
below.
BASIC COMPETENCIES
CAN I…? YE NO
S
1. PARTICIPATE IN WORKPLACE COMMUNICATION
1.1 Obtain and convey workplace information. ✔
1.2 Speak English at a basic operational level. ✔
1.3 Participate in workplace meetings and discussions. ✔
1.4 Complete relevant work related documents. ✔
2. WORK IN TEAM ENVIRONMENT
2.1 Describe team role and scope. ✔
2.2 Identify own role and responsibility within team. ✔
2.3 Work as a team member. ✔
2.4 Work effectively with colleagues. ✔
2.5 Work in socially diverse environment. ✔
3. PRACTICE CAREER PROFESSIONALISM
3.1 Integrate personal objectives with organizational ✔
goals.
3.2 Set and meet work priorities. ✔
3.3 Maintain professional growth and development. ✔
4. PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES
4.1 Identify hazards and risks. ✔
4.2 Evaluate hazards and risks. ✔
4.3 Control hazards and risks. ✔
4.4 Maintain OHS awareness. ✔
4.5 Perform basic first-aid procedures. ✔
COMMON COMPETENCIES
CAN I…? YES NO
1. DEVELOP AND UPDATE INDUSTRY KNOWLEDGE
1.1 Seek information on the industry. ✔
1.2 Update industry knowledge. ✔
1.3 Develop and update local knowledge. ✔
BASIC COMPETENCIES
CAN I…? YE NO
S
1.4 Promote products and services to customers. ✔

2. OBSERVE WORKPLACE HYGIENE PROCEDURES

2.1 Follow hygiene procedures. ✔
2.2 Identify and prevent hygiene risks. ✔
3. PERFORM COMPUTER OPERATIONS
3.1 Plan and prepare for task to be undertaken. ✔
3.2 Input data into computer. ✔
3.3 Access information using computer. ✔
3.4 Produce/output data using computer system. ✔
3.5 Maintain computer equipment and systems. ✔
4. PERFORM WORKPLACE AND SAFETY PRACTICES
4.1 Follow workplace procedures for health, safety ✔
and security practices.
4.2 Perform child protection duties relevant to the ✔
tourism industry.
4.3 Observe and monitor people. ✔
4.4 Deal with emergency situations. ✔

4.5 Maintain safe personal presentation standards. ✔

4.6 Maintain a safe and secure workplace. ✔

5. PROVIDE EFFECTIVE CUSTOMER SERVICE

5.1 Greet customer. ✔
5.2 Identify needs of customers. ✔
5.3 Deliver service to customer. ✔
5.4 Handle queries through use of common business ✔
tools and technology.
5.5 Handle complaints/ conflict situations, evaluation ✔
and recommendations.
CORE COMPETENCIES
CAN I…? YES NO
1. PREPARE THE DINING ROOM/RESTAURANT AREA FOR SERVICE
1.1 Take table reservations. ✔

1.2 Prepare service stations and equipment. ✔

1.3 Set up the tables in the dining area. ✔
 1.4 Set the mood/ambiance of the dining area. ✔

2. WELCOME GUESTS AND TAKE FOOD AND BEVERAGE

ORDERS
2.1 Welcome and greet guests. ✔
2.2 Seat the guests. ✔
2.3 Take food and beverage orders. ✔
2.4 Liaise between kitchen and service areas. ✔
3. PROMOTE FOOD AND BEVERAGE PRODUCTS
3.1 Know the product. ✔
3.2 Undertake Suggestive selling. ✔
3.3 Carry out Upselling strategies. ✔
4. PROVIDE FOOD AND BEVERAGE SERVICES TO GUESTS
4.1 Serve food orders. ✔
4.2 Assist the diners. ✔
4.3 Perform banquet or catering food service. ✔
4.4 Serve beverage orders. ✔

4.5 Process payments and receipts ✔

4.6 Conclude food service and close down dining area ✔

4.7 Manage intoxicated persons. ✔

5. PROVIDE ROOM SERVICE

5.1 Take and process room service orders. ✔
5.2 Set up trays and trolleys. ✔
5.3 Present and serve food and beverage orders to ✔
guests.
5.4 Present room service account. ✔
5.5 Clear away room service equipment. ✔
6. RECEIVE AND HANDLE GUEST CONCERNS
6.1 Listen to the complaint. ✔

6.2 Apologize to the guest . ✔

6.3 Take proper action on the complaint. ✔
6.4 Record complaint. ✔
Note: In making the Self-Check for your Qualification, all required
competencies should be specified. It is therefore required of a
Trainer to be well- versed of the CBC or TR of the program
qualification he is teaching.
Evidences/Proof of Current Competencies (Sample)

FORM 4.2: EVIDENCE OF CURRENT COMPETENCIES ACQUIRED RELATED

TO JOB/ACCUPATION

Current Competencies Proof/Evidence Means of Validating

BASIC COMPETENCIES
1. PARTICIPATE IN WORKPLACE COMMUNICATION
1.1 Obtain and convey TOR Submitted TOR in BTTE-
workplace information. FSM/Oral interview
1.2 Speak English at a TOR Oral interview
basic operational level.
1.3 Participate in Certificate of Oral interview
workplace meetings and Employment
discussions.
1.4 Complete relevant Certificate of Written Test/Oral Interview
work related documents. Employment
2. WORK IN TEAM ENVIRONMENT
2.1 Describe team role Certificate of Oral interview
and scope. Employment
2.2 Identify own role and Certificate of Oral interview
responsibility within team. Employment
2.3 Work as a team Certificate of Oral interview
member. Employment
2.4 Work effectively with Certificate of Oral interview
colleagues. Employment
2.5 Work in socially Certificate of Oral interview
diverse environment. Employment
3. PRACTICE CAREER PROFESSIONALISM
3.1 Integrate personal Certificate of Submitted COE/Oral
objectives with Employment Interview
organizational goals
3.2 Set and meet work Certificate of Submitted COE/Oral
priorities. Employment Interview
3.3 Maintain professional Certificate of Submitted COE/Oral
growth and development. Employment Interview
4. PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES
4.1 Identify hazards and OJT Certificate Submitted OJT Certificate
risks. from East Asia Royale Hotel
4.2 Evaluate hazards and OJT Certificate Submitted OJT Certificate
risks. from East Asia Royale Hotel
4.3 Control hazards and OJT Certificate Submitted OJT Certificate
risks.
4.4 Maintain OHS
awareness.
4.5 Perform basic first-aid
procedures.
COMMON COMPETENCIES
2. OBSERVE WORKPLACE HYGIENE PROCEDURES
2.1 Follow hygiene
procedures.
2.2 Identify and prevent
hygiene risks.
3. PERFORM COMPUTER OPERATIONS
3.1 Plan and prepare for
task to be undertaken.
3.2 Input data into
computer.
3.3 Access information
using computer.
3.4 Produce/output data
using computer system.
3.5 Maintain computer
equipment and systems.
4. PERFORM WORKPLACE AND SAFETY PRACTICES
4.1 Follow workplace
procedures for health,
safety and security
practices.
4.2 Perform child
protection duties relevant
to the tourism industry.
4.3 Observe and monitor
people.
4.4 Deal with emergency
from East Asia Royale Hotel
OJT Certificate Submitted OJT Certificate
from East Asia Royale Hotel
Certificate of Submitted Recognition
Recognition Certificate from Red
Cross/Written Test
OJT Certificate Submitted OJT Certificate
from East Asia Royale Hotel
OJT Certificate Submitted OJT Certificate
from East Asia Royale Hotel
TOR Submitted TOR with
Information and
Communication Technology
subject
TOR Submitted TOR with
Information and
Communication Technology
subject
TOR Submitted TOR with
Information and
Communication Technology
subject
TOR Submitted TOR with
Information and
Communication Technology
subject
TOR Submitted TOR with
Information and
Communication Technology
subject
OJT Certificate Submitted OJT Certificate in
St. Elizabeth Hospital,
Inc./Oral Interview
Certificate of Submitted Certificate from
Recognition LGU-GENSAN-Tourism
Department
Certificate of Submitted COE from
Employment Villamor College/Oral
Interview
Certificate of Submitted COE from
situations. Employment Villamor College/Oral
Interview
4.5 Maintain safe personal Certificate of Submitted Certificate from
presentation standards. Recognition Personality Development
Training
4.6 Maintain a safe and OJT Certificate Submitted OJT Certificate
secure workplace. from East Asia Royale Hotel
5. PROVIDE EFFECTIVE CUSTOMER SERVICE
5.1 Greet customer. OJT Certificate Submitted OJT Certificate
from East Asia Royale Hotel
5.2 Identify needs of OJT Certificate Submitted OJT Certificate
customers. from East Asia Royale Hotel
5.3 Deliver service to OJT Certificate Submitted OJT Certificate
customer. from East Asia Royale Hotel
5.4 Handle queries OJT Certificate Submitted OJT Certificate
through use of common from East Asia Royale Hotel
business tools and
technology.
5.5 Handle complaints/ OJT Certificate Submitted OJT Certificate
conflict situations, from East Asia Royale Hotel
evaluation and
recommendations.
 Identifying Training Gaps

From the accomplished Self-Assessment Check (Form 1.1) and the

evidences of current competencies (Form 1.2), the Trainer will be able to identify
what the training needs of the prospective trainee are.

Form 4.3 SUMMARY OF CURRENT COMPETENCIES VERSUS REQUIRED

COMPETENCIES (SAMPLE)
Required Units of Current Training
Competency/Learning Competencies Gaps/Requirements
Outcomes based on CBC
BASIC COMPETENCIES
1. PARTICIPATE IN WORKPLACE COMMUNICATION
1.1 Obtain and convey Obtain and convey
workplace workplace information.
information.
1.2 Speak English at a Speak English at a
basic operational basic operational level.
level.
1.3 Participate in Participate in
workplace meetings workplace meetings
and discussions. and discussions.
1.4 Complete relevant Complete relevant
work related work related
documents. documents
2. WORK IN TEAM ENVIRONMENT
2.1 Describe team role Describe team role and
and scope. scope.
2.2 Identify own role and Identify own role and
responsibility within responsibility within
team. team.
2.3 Work as a team Work as a team
member. member.
2.4 Work effectively with Work effectively with
colleagues. colleagues.
2.5 Work in socially Work in socially
diverse environment. diverse environment.
3. PRACTICE CAREER PROFESSIONALISM
3.1 Integrate personal Integrate personal
objectives with objectives with
organizational goals. organizational goals.
3.2 Set and meet work Set and meet work
priorities. priorities.
Required Units of Current Training
Competency/Learning Competencies Gaps/Requirements
Outcomes based on CBC
3.3 Maintain Maintain professional
professional growth growth and
and development. development.
4. PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES
4.1 Identify hazards and Identify hazards and
risks. risks.
4.2 Evaluate hazards Evaluate hazards and
and risks. risks.
4.3 Control hazards and Control hazards and
risks. risks.
4.4 Maintain OHS Maintain OHS
awareness. awareness.
4.5 Perform basic first- Perform basic first-aid
aid procedures. procedures.
COMMON COMPETENCIES
1. DEVELOP AND UPDATE INDUSTRY KNOWLEDGE
1.2 Seek information on Seek information on
the industry. the industry.
1.3 Update industry Update industry
knowledge. knowledge.
1.3 Develop and Develop and update
update local local knowledge.
knowledge.
1.4 Promote products Promote products and
and services to services to customers.
customers.
2. OBSERVE WORKPLACE HYGIENE PROCEDURES
2.1 Follow hygiene Follow hygiene
procedures. procedures.
2.2 Identify and prevent Identify and prevent
hygiene risks. hygiene risks.
3. PERFORM COMPUTER OPERATIONS
3.1 Plan and prepare Plan and prepare for
for task to be task to be undertaken.
undertaken.
3.2 Input data into Input data into
computer. computer.
3.3 Access information Access information
using computer. using computer.
Required Units of Current Training
Competency/Learning Competencies Gaps/Requirements
Outcomes based on CBC
3.4 Produce/output Produce/output data
data using using computer
computer system. system.
3.5 Maintain computer Maintain computer
equipment and equipment and
systems. systems.
4. PERFORM WORKPLACE AND SAFETY PRACTICES
4.1 Follow workplace Follow workplace
procedures for procedures for health,
health, safety and safety and security
security practices. practices.
4.2 Perform child Perform child
protection duties protection duties
relevant to the relevant to the tourism
tourism industry. industry.
4.3 Observe and Observe and monitor
monitor people. people.
4.4 Deal with Deal with emergency
emergency situations.
situations.
4.5 Maintain safe Maintain safe personal
personal presentation
presentation standards.
standards.
4.6 Maintain a safe Maintain a safe and
and secure secure workplace.
workplace.
5. PROVIDE EFFECTIVE CUSTOMER SERVICE
5.1 Greet customer. Greet customer.
5.2 Identify needs of Identify needs of
customers. customers.
5.3 Deliver service to Deliver service to
customer. customer.
5.4 Handle queries Handle queries
through use of through use of
common business common business
tools and tools and technology.
technology.
5.5 Handle Handle complaints/
complaints/ conflict conflict situations,
situations, evaluation and
evaluation and recommendations.
Required Units of Current Training
Competency/Learning Competencies Gaps/Requirements
Outcomes based on CBC
recommendations.

CORE COMPETENCIES
1. PREPARE THE DINING ROOM/RESTAURANT AREA FOR SERVICE
1.1 Take table Take table reservations.
reservations.
1.2 Prepare service Prepare service stations
stations and and equipment.
equipment.
1.3 Set up the tables in Set up the tables in the
the dining area. dining area.
1.4 Set the Set the mood/ambiance
mood/ambiance of of the dining area.
the dining area.
2. WELCOME GUESTS AND TAKE FOOD AND BEVERAGE ORDERS
2.1 Welcome and Welcome and greet
greet guests. guests.
2.2 Seat the guests. Seat the guests.
2.3 Take food and Take food and
beverage orders. beverage orders.
2.4 Liaise between Liaise between kitchen
kitchen and and service areas.
service areas.
3. PROMOTE FOOD AND BEVERAGE PRODUCTS
3.1 Know the product. Know the product.
3.2 Undertake Undertake suggestive
suggestive selling. selling.
3.3 Carry out Carry out Upselling
Upselling strategies.
strategies.
4. PROVIDE FOOD AND BEVERAGE SERVICES TO GUESTS
4.1 Serve food Serve food orders.
orders.
4.2 Assist the diners. Assist the diners.
4.3 Perform banquet Perform banquet or
or catering food catering food service.
service.
4.4 Serve beverage Serve beverage orders.
orders.
Required Units of Current Training
Competency/Learning Competencies Gaps/Requirements
Outcomes based on CBC
4.5 Process Process payments and
payments and receipts.
receipts.
4.6 Conclude food Conclude food service
service and close and close down dining
down dining area. area.

4.7 Manage intoxicated Manage intoxicated

persons. persons.
5. PROVIDE ROOM SERVICE
5.1 Take and process Take and process room
room service service orders.
orders.
5.2 Set up trays and Set up trays and
trolleys. trolleys.
5.3 Present and serve Present and serve food
food and beverage and beverage orders to
orders to guests. guests.
5.4 Present room Present room service
service account. account.
5.5 Clear away room Clear away room
service equipment. service equipment.
6. RECEIVE AND HANDLE GUEST CONCERNS
6.1 Listen to the Clear away room
complaint. service equipment.
6.2 Apologize to the Apologize to the guest.
guest.
6.3 Take proper action Take proper action on
on the complaint. the complaint.
6.4 Record complaint. Record complaint.
 Using Form No.1.4, convert the Training Gaps into a Training Needs/
Requirements. Refer to the CBC in identifying the Module Title or Unit of
Competency of the training needs identified.

Form No. 4.4: TRAINING NEEDS (SAMPLE)

Module Title/Module of
Gaps Duration (hours)
Instruction
COMMON COMPETENCIES
1. DEVELOP AND UPDATE INDUSTRY KNOWLEDGE
1.1 Seek information on
the industry.
1.2 Update industry Developing and
knowledge. updating industry 16 hours
1.3 Develop and update knowledge
local knowledge.
1.4 Promote products
and services to
customers.
CORE COMPETENCIES
1. PREPARE THE DINING ROOM/RESTAURANT AREA FOR SERVICE
1.1 Take table
reservations.
1.2 Prepare service Preparing the dining
stations and equipment. room/ restaurant area
24 hours
1.3 Set up the tables in for service
the dining area.
1.4 Set the
mood/ambiance of the
dining area.
2. WELCOME GUESTS AND TAKE FOOD AND BEVERAGE ORDERS
2.1 Welcome and greet
guests.
2.2 Seat the guests.
2.3 Take food and Welcoming guests and 56 hours
beverage orders. taking food and
2.4 Liaise between beverage orders
kitchen and service
areas.

3. PROMOTE FOOD AND BEVERAGE PRODUCTS

3.1 Know the product.
3.2 Undertake Promoting food and
suggestive selling. beverage products 24 hours
3.3 Carry out Upselling
strategies.
4. PROVIDE FOOD AND BEVERAGE SERVICES TO GUESTS
4.1 Serve food orders.
4.2 Assist the diners.
4.3 Perform banquet or
catering food service.
4.4 Serve beverage Providing food and
orders. beverage services to 120 hours
4.5 Process payments guests
and receipts.
4.6 Conclude food
service and close down
dining area.
4.7 Manage intoxicated
persons.
5. PROVIDE ROOM SERVICE
5.1 Take and process
room service orders.
5.2 Set up trays and
trolleys.
5.3 Present and serve
food and beverage Providing room service 80 hours
orders to guests.
5.4 Present room
service account.
5.5 Clear away room
service equipment.
6. RECEIVE AND HANDLE GUEST CONCERNS
6.1 Listen to the
complaint.
6.2 Apologize to the Receiving and handling 32 hours
guest. guest concerns
6.3 Take proper action
on the complaint.
6.4 Record complaint.