TRAINEE’S RECORD BOOK

Trainee’s No._______________

NAME: Mari Francisco

QUALIFICATION: FOOD AND BEVERAGE SERVICES NC II

TRAINING DURATION: 320 hours

TRAINER: Marivic R. Francisco

Instructions:
This Trainees’ Record Book (TRB) is intended to serve as
record of all accomplishment/task/activities while undergoing
training in the industry. It will eventually become evidence
that can be submitted for portfolio assessment and for
whatever purpose it will serve you. It is therefore important
that all its contents are viably entered by both the trainees
and instructor.
NOTES:
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________

The Trainees’ Record Book contains all the required __________________________________________________________

competencies in your chosen qualification. All you have to do __________________________________________________________
is to fill in the column “Task Required” and “Date
__________________________________________________________
Accomplished” with all the activities in accordance with the
training program and to be taken up in the school and with __________________________________________________________
the guidance of the instructor. The instructor will likewise __________________________________________________________
indicate his/her remarks on the “Instructors Remarks”
column regarding the outcome of the task accomplished by __________________________________________________________
the trainees. Be sure that the trainee will personally __________________________________________________________
accomplish the task and confirmed by the instructor.
__________________________________________________________
It is of great importance that the content should be
written legibly on ink. Avoid any corrections or erasures and __________________________________________________________
maintain the cleanliness of this record. __________________________________________________________
This will be collected by your trainer and submit the __________________________________________________________
same to the Vocational Instruction Supervisor (VIS) and shall
form part of the permanent trainee’s document on file.

THANK YOU.
CORE COMPETENCIES  Suggest name
of specific
Unit of Competency: PROMOTE FOOD AND BEVERAGE menu items to
PRODUCTS guests rather
than just
Learning Task/Activity Date Instructors mentioning the
Outcome Required Accomplishe Remarks general
d categories in
 Know the  Master names and October 7, Competent the menu to
product pronunciations of 2022 help them
dishes in the menu. make the
 Memorize choice and
Ingredients of know what they
dishes. want.
 Know by heart the  Recommen
sauces and d standard
accompaniments. food and
 Study descriptions beverage
of every item in the pairings.
menu  Give several
 Master the common choices to provide
food allergens to more options to
prevent serious guests
health  Use descriptive
consequences. words while
explaining the
 Undertake  Provide information October 7, Competent dishes to make it
Suggestive about the food 2022 more tempting
selling items in clear and appetizing.
explanations and  Carry out
descriptions. suggestive selling
 Offer items on discreetly so as not
specials or promos to be too pushy or
to assist guests too aggressive.
with food and
beverage selections.  Carry out Suggest slow October 7, Competent
Upselling moving but 2022
strategies highly  Serve food  Pick up food orders promptly October 7, Com
profitable orders from service areas. 2022
items to  Check food
increase orders for
guest check. presentation and
Offer second servings appropriate
of items ordered. garnish and
Mention food accompaniments
portion or size .
for possible
 Serve food orders to
adjustments
the guests who
with the orders.
ordered them.
Recommend
new items to  Serve and clear food
regular guests orders with minimal
to encourage disturbance to the other
them to try guests and in
other items in accordance to hygienic
the menu. requirements.
 Serve food orders
in accordance
with the
Trainee’s Signature Trainer’s Signature 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.
 Assist the  Anticipate October 7, Com
Unit of Competency: PROVIDE FOOD AND BEVERAGE diners additional 2022
SERVICES TO GUESTS requests or needs
of the guests.
Learning Task/Activity Required Date Instructors  Offer and serve additional
Outcome Accomplished food and beverage at the
appropriate times.
  Provide necessary  Prepare are clear
condiments and tables and soiled
appropriate tableware dishes to be brought
based on the food order. for dishwashing after
 Recognize and follow the event or function,
up promptly delays or  3.8 Note number of guests
deficiencies in service being served and monitored.
based on enterprise
 Serve  Pick up promptly beverage October 7, Com
policy.
Beverage orders from the bar. 2022
 Conduct the “3-minute Orders
check” to check guest‘s  Check beverage
satisfaction. orders for
presentation and
 Treated children and guests
appropriate
with special needs with
garnishes.
extra attention and care.
 Served beverages at
 Perform  Prepare and October 7, Competent appropriate times during
banquet or check service 2022 meal.
catering ware for  Serve beverages
food completeness efficiently
service ahead of according to
time. established
 Set up tables and standards of
chairs in accordance service.
with the event  Serve beverages at the right
requirements. temperature.
 Serve food  Open efficiently the full
according to bottle wine orders, with
general service minimal disturbance to the
principles. other guests.
 Handle food base on food  Carry out wine
safety procedures. service in
 Ensure coordinated service accordance with
of meal courses. establishment
 Kept clean assigned procedures.
areas in accordance  Carry out coffee and/or tea
with enterprise service in accordance with
procedures. establishment procedure.
 Process  Prepare and October 7, Competent
 Manage  Determine levels of October 7, Com
payments process bills 2022 intoxicate intoxication of customers. 2022
and accurately in d persons  Refer difficult situations to
receipts coordination an appropriate person.
with cashier.  Apply appropriate
 Verified amount due with procedures to the
customer. situation and in
 Accept Cash and non-cash accordance with
payments and issue enterprise policy
receipts.  7.4 Apply legislative
 Give Change as required. requirements.
 Complete required
documentation in
Trainee’s Signature Trainer’s Signature
accordance with enterprise
policy.
 Conclude  Remove soiled dishes October 7, Competent
food when guests are 2022
service finished with the meal.
and close  Handle food scraps in
down accordance with
dining hygiene regulations and
area enterprise procedures.
 Clean and store
equipment in accordance
with hygiene regulations
and enterprise
procedures.
 Clear, reset and make
ready the tables for the
next sitting when guests
are finished with the
meal.
 Thank and give guests a
warm farewell.
 6.6 Turn off
electrical
equipment where
appropriate.
Unit of Competency: PROVIDE ROOM SERVICE
 Learning Task/Activity Required Date Instructors procedures
Outcome Accomplishe Remarks  Interpret room service
d orders received from
doorknob dockets
 Take and  Answer telephone call October 7, Competent
process 2022 accurately.
promptly and
room courteously in  Transfer promptly and
service accordance with relay orders to
orders customer service appropriate location for
standards. preparation.
 Check and use guests’
name throughout the  Set up  Prepare room service October 7, Competent
interaction trays and equipment and supplies 2022
 Clarify, repeat and check trolleys in accordance with
details of orders with establishment
guests for accuracy procedures.
 Answer telephone call  Select and check proper
promptly and room service equipment
courteously in and supplies for
accordance with cleanliness and
customer service condition.
standards.
 Set up trays and trolleys
 Check and use guests’ keeping in mind balance,
name throughout the safety and
interaction attractiveness.
 Clarify, repeat and check  Set up room service
details of orders with trays or trolleys
guests for accuracy according to the food
 Use suggestive selling and beverage ordered
techniques.  Check orders before
 Advise guests of leaving the kitchen for
approximate time of delivery.
delivery  Cover food items during
 Record and check transportation to the
relevant information in room.
accordance with
establishment policy and  Present  Check guests’ accounts October 7, Competent
 room for accuracy and 2022
service presented in accordance
account with establishment
procedures Trainee’s Signature Trainer’s Signature
 Acknowledge and then
present cash payments
to the cashier for
processing in accordance
with establishment
guidelines
 Ask for charge accounts, Unit of Competency: RECEIVE AND HANDLE GUEST
guests to sign the bills. CONCERNS
Learning Task/Activity Date Instructors
 Clear  Explain procedure to October 7, Competent Outcome Required Accomplished Remarks
away take away the tray or 2022  Listen to  Obtain the October 7, Competent
room trolley when the the entire story or issue 2022
service guests have finished complaint of concern from the
equipment their meal.
guest without
 Check and clear
floors in accordance interruption.
with establishment  Note details of
policy and the guest complaint
guidelines. or concern.
 Clear dirty  Give full
trays in attention to the
accordance complaining guest.
with the  Paraphrase
establishment’
guest complaint to
s procedure
determine if the
 Clean and return
trays and trolleys concern is correctly
to the room understood.
service area.

 Apologize  Offer sincere October 7, Competent

to the apology for the 2022
__________________ ___________________ guest disservice.
 Show empathy to
 the guest to show  Log and collate
genuine concern feedback received
and consideration. from guests
 Avoid excuses or
blaming others.
 Express gratitude to
the guest for
bringing the matter
up for attention. __________________
 Take  Take appropriate October 7, Competent Trainee’s Signature Trainer’s Signature
proper action regarding 2022
action on guest’s concerns.
the  Inform the right
complaint
person or
department who
can solve the
problem for proper
action.
 Elevate or refer
difficult situations
or serious concerns
to higher authority.
 Follow-up problem
to check whether it
solved or not.
 Record  Document October 7, Competent
complain complaints 2022
according to the
establishment
standard
procedures.
 Recognize persons
concerned and
actions taken are
recorded.