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 1.3 Summaries of Current Competencies Versus Required

Competencies

Required Units of Current Training

Competency/Learning Competencies Gaps/Requirement
Outcomes based on CBC s
1.Prepare the dining 1.Prepare the dining
room/restaurant area room/restaurant
for service area for service
1.1 Take table reservation 1.1 Take table
reservation
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 2.Welcome guests

take food and beverage and take food and
orders beverage orders
2.1 Welcome and greet 2.1 Welcome and
guests greet guests
2.2 Seat the guests 2.2 Seat the guests
2.3 Take food and 2.3 Take food and
beverage orders beverage orders
2.4 Liaise between kitchen 2.4 Liaise between
and service areas kitchen and
service areas

Date Developed: Document No.

Food and September 5, 2016 Issued by:
Beverage Date Revised:
Services NC
Developed by:
Page__ of__
II Venus M. Boac
Revision #
3. Promote food and 3. Promote food
beverage products and beverage
products
3.1 Know the product 3.1 Know the
product
3.2 Undertake Suggestive
selling 3.2 Undertake
Suggestive
3.3 Carry out Upselling
selling
strategies
3.3 Carry out
Upselling strategies
4. Provide food and 4. Provide food and
beverage services to beverage services
guests to guests
4.1 Serve food orders 4.1 Serve food orders
4.2 Assist the diners 4.2 Assist the diners
4.3 Perform banquet or 4.3 Perform banquet
catering food service or catering food
service
4.4 Serve Beverage Orders
4.4 Serve Beverage
4.5 Process payments and
Orders
receipts
4.5 Process
4.6 Conclude food service
payments and
and close down dining
receipts
area
4.6 Conclude food
4.7 Manage intoxicated
service and close
persons
down dining area
4.7 Manage
intoxicated
persons
5. Provide room service 5. Provide room
service

5.1 Take and process 5.1 Take and process

room service orders room service
orders
5.2 Set up trays and
trolleys 5.2 Set up trays and

Date Developed: Document No.

Food and September 5, 2016 Issued by:
Beverage Date Revised:
Services NC
Developed by:
Page__ of__
II Venus M. Boac
Revision #
5.3 Present and serve food trolleys
and beverage orders 5.3 Present and
to guests serve food and
5.4 Present room service beverage orders
account to guests
5.5 Clear away room 5.4 Present room
service equipment service account
5.5 Clear away room
service equipment
6.Receive and handle 6. Receive and
guest concerns handle guest
concerns
6.1 Listen to the complaint 6.1 Listen to the
complaint
6.2 Apologize to the guest
6.2 Apologize to the
6.3 Take proper action on
guest
the complaint
6.3 Take proper
6.4 Record complaint
action on the
complaint
6.4 Record complaint

Date Developed: Document No.

Food and September 5, 2016 Issued by:
Beverage Date Revised:
Services NC
Developed by:
Page__ of__
II Venus M. Boac
Revision #