Technical Education and Skills Development Authority

___(your institution)___

TRAINEE’S RECORD BOOK

I.D.

Trainee‟s No._______________

NAME: __________________________________________

QUALIFICATION: Food and Beverage Services NCII

TRAINING DURATION :____________________________

TRAINER: ________________________________________
Instructions: NOTES:
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. __________________________________________________________

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.
Unit of Competency: Prepare the dining room/ restaurant put in their proper
places.
area for service
2.3 Special tent cards
NC Level 2 and similar special
displays are put up for
Learning Task/Activity Date Instructor promotion.
Outcome Required Accomplishe Remarks
d 2.4 Cleanliness and
condition of all tables,
1. Take table 1.1 Inquiries are tableware and dining
answered promptly, room equipment are
reservations clearly and checked.
accurately. 2.5 Water pitchers and
ice buckets are filled.
1.2 Pertinent questions
are asked to complete 2.6 Electrical appliance
the details of or equipment like coffee
pots, tea pots, plate
the reservations.
warmers etc. in the
1.3 Reservations data dining area are turned
are recorded on forms on and kept ready.
accurately
2.7 Condiments and
based on sauce bottles are refilled
establishment‟s and the necks and tops
standards. of the bottles are wiped
clean and dry.
1.4 Details of the
reservations are
repeated back and 3. Set up the
3.1 Tables are set
confirmed with the
tables in the according to the
party making the dining area standards of the food
reservation.
service establishment.
1.5 Additional
3.2 In cases where the
information about the
menu is pre-arranged
food service
or fixed,
establishment is
covers are set correctly
provided when
according to the
necessary.
predetermined
2. Prepare 2.1 Service or waiter‟s
menu.
service stations stations are stocked 3.3 Tableware and
and equipment with supplies necessary glassware are wiped
for service. and polished
2.2 All tableware and before they are set up
dining room equipment on the table.
are cleaned, wiped and
 3.4 Cloth napkins are Unit of Competency: Promote food and beverage products
folded properly and laid
on the table NC Level 2
appropriately according Learning Task/Activity Date Instructors
to napkin folding style. Outcome Required Accomplished Remarks
3.5 Buffet or display 1.1 Names and
tables are skirted 1. Know the
pronunciations of
properly taking into product dishes in the menu are
account symmetry, mastered.
balance and harmony 1.2 Ingredients of
in size and dishes are memorized.
design. 1.3 Sauces and
4.1 Lights are adjusted accompaniments are
according to time of the known by heart.
day. 1.4 Descriptions of
4.2 Tables, chairs and every item in the menu
other dining room are studied.
furniture are 1.5 Common food
arranged to ensure allergens are mastered
comfort and to prevent serious
convenience of the 2. health consequences.

guests. Undertake
Suggestive 2.1 Information about
4. Set the 4.3 Appropriate music
selling the food items are
provided in clear
mood/ambiance is played when explanations and
of the dining applicable descriptions.
area 4.4 Floors/carpets are 2.2 Items on specials or
cleaned and made sure promos are offered to
are dry. assist guests with food
4.5 Air-condition or and beverage selections.
cooling units are 2.3 Name of specific
adjusted for the menu items are
comfort of the guests suggested to guests
rather than just
4.6 Decorations are set- mentioning the general
up according to theme
or concept of categories in the menu
to help them make the
the dining room. choice and know what
they want.
__________________ ___________________
2.4 Standard food and
Trainee‟s Signature Trainer‟s Signature beverage pairings are
 recommended. Unit of Competency: Provide food and beverage services to
2.5 Several choices are guests
given to provide more
options to guests NC Level 2
2.6 Descriptive words Learning Task/Activity Date Instructors
are used while
explaining the dishes to Outcome Required Accomplished Remarks
make it more tempting 1.1 Food orders are
and appetizing.
1. Serve
picked up promptly
food orders from service areas.
2.7 Suggestive selling is
carried out discreetly so 1.2 Food orders are
as not to be too pushy checked for presentation
or too aggressive and appropriate garnish
and accompaniments.
3. Carry out 3.1 Slow moving but 1.3 Food orders are
Upselling highly profitable items served to the guests who
strategies are suggested to ordered them.
increase guest check. 1.4 Food orders are
3.2 Second servings of served and cleared with
items ordered are minimal disturbance to
offered. the other guests and in
accordance to hygienic
3.3 Food portion or size requirements.
is mentioned for
possible adjustments 1.5 Food orders are
with the orders. served in accordance
with the enterprise
3.4 New items are serving style standards.
recommended to regular
guests to encourage 1.6 Name of the dish or
them to try other items order is mentioned upon
in the menu. serving the guest.
1.7 Sequence of service
____________________ ______________________ and meal delivery is
monitored in
Trainee‟s Signature Trainer‟s Signature accordance with
enterprise procedures.

2. Assist the 2.1 Additional requests

diners or needs of the guests
are anticipated.
2.2 Additional food and
beverage are offered and
served at the
 appropriate times. 3.7 Tables are cleared
and soiled dishes
2.3 Necessary prepared to be brought
condiments and
for dishwashing after
appropriate tableware
the event or function,
are provided based on
the food order. 3.8 Number of guests
being served is noted
2.4 Delays or
and monitored.
deficiencies in service
are recognized and
followed up promptly
based on enterprise 4. Serve 4.1 Beverage orders are
picked up promptly
policy. Beverage from the bar.
2.5 The “3-minute Orders
check” is conducted to 4.2 Beverage orders are
checked for presentation
check guest „s
and appropriate
satisfaction.
garnishes.
2.6 Children and guests
4.3 Beverages are
with special needs are
served at appropriate
treated with extra
attention and care. times during meal.
4.4 Beverages are
served efficiently
3. Perform 3.1 Serviceware are according to established
banquet or prepared and checked standards of service.
for completeness ahead
catering of time. 4.5 Beverages are
food service served at the right
3.2 Tables and chairs temperature.
are set up in accordance
4.6 For full bottle wine
with the event
orders, wine is opened
requirements.
efficiently with minimal
3.3 Food is served disturbance to the other
according to general guests.
service principles.
4.7 Wine service is
3.4 Food is handled carried out in
based on food safety accordance with
procedures. establishment
procedures.
3.5 Coordinated service
of meal courses is 4.8 Coffee and/or tea
ensured. service is carried out in
accordance with
3.6 Assigned areas are
establishment
kept clean in
procedure.
accordance with
enterprise procedures.
5. Process 5.1 Bills are prepare appropriate.
and processed
payments accurately in
and receipts coordination with 7. Manage 7.1 Levels of
cashier. intoxicated intoxication of
customers are
5.2 Amount due is persons determined
verified with customer.
7.2 Difficult situations
5.3 Cash and non-cash
payments are accepted are referred to an
appropriate person
and receipts are issued.
7.3 Appropriate
5.4 Change are given as
procedures are applied
required.
to the situation and in
5.5 Required accordance with
documentation is enterprise policy
completed in
7.4 Legislative
accordance with
requirements are
enterprise policy
applied

6. Conclude 6.1 Soiled dishes are

removed when guests
food service are finished with the
and close meal.
down dining 6.2 Food scraps are
area handled in accordance
with hygiene regulations
and enterprise
procedures.
6.3 Equipment are
cleaned and stored in
accordance with hygiene
regulations and _____________________ ______________________
enterprise procedures.
Trainee‟s Signature Trainer‟s Signature
6.4 Tables are cleared,
reset and made ready
for the next sitting when
guests are finished with
the meal.
6.5 Guests are thanked
and given a warm
farewell.
6.6 Electrical equipment
are turned off where
Unit of Competency: Provide room service
NC Level 2
Learning Task/Activity
Outcome Required Accomplished
1. Take 1.1 Telephone call is
answered promptly and
and courteously in
process accordance with
room customer service
standards.
service
orders 1.2 Guests‟ name is
checked and used
throughout the
interaction
1.3 Details of orders are
clarified, repeated and
checked with guests for
accuracy
1.4 Suggestive selling
techniques are used.
1.5 Guests are advised
of approximate time of
delivery
1.6 Relevant information
are recorded and
checked in accordance
with establishment
policy and procedures
1.7 Room service orders
received from doorknob
dockets are interpreted
accurately.
1.8 Orders are promptly
transferred and relayed
to appropriate location
for preparation.
2. Set up 2.1 Room service
trays and equipment and supplies
trolleys are prepared in
accordance with
establishment
procedures.
2.2 Proper room service
equipment and supplies
Date Instructors are selected and checked
Remarks for cleanliness and
condition.
2.3 Trays and trolleys
are set up keeping in
mind balance, safety and
attractiveness.
2.4 Room service trays
or trolleys are set up
according to the food
and beverage ordered
2.5 Orders are checked
before leaving the
kitchen for delivery.
2.6 Food items are
covered during
transportation to the
room.
3. Present 3.1 The guest‟s name is
and serve verified on the bill before
announcing the staff‟s
food and presence outside the
beverage door.
orders to
3.2 Guests are greeted
guests politely in accordance
with the with
establishment‟s service
procedures.
3.3 Guests are asked
where they want the tray
or trolley positioned.
3.4 Food orders are
delivered on the time
desired by the guest.
4. Present
room 4.1 Guests‟ accounts are
service checked for accuracy
and presented in
account accordance with
establishment
procedures
4.2 Cash payments are
acknowledged and then
presented to the cashier
for processing in
accordance with
establishment guidelines
4.3 For charge accounts,
guests are asked to sign
the bills.
5.1 Procedure to take
5. Clear
away the tray or trolley
away room when the guests have
service finished their meal is
explained.
equipment
5.2 Floors are checked
and cleared in
accordance with
establishment policy and
guidelines.
5.3 Dirty trays are
cleared in accordance
with the establishment‟s
procedure.
5.4 Trays and trolleys
are cleaned and
returned to the room
service area.
_____________________ ____________________
Trainee‟s Signature
Unit of Competency: Receive and handle guest concerns
NC Level 2
Learning Task/Activity Date Instructors
Outcome Required Accomplished Remarks
1. Listen to 1.1 The entire story or
issue of concern is
the obtained from the guest
complaint without interruption.
1.2 Details of the guest
complaint or concern are
noted.
1.3 Full attention is
given to the complaining
guest.
1.4 Guest complaint is
paraphrased to
determine if the concern
is correctly understood.
2. Apologize 2.1 Sincere apology is
to the guest offered for the disservice.
2.2 Empathy is shown to
the guest to show
genuine concern and
consideration.
2.3 Excuses or blaming
others are avoided.
2.4 Gratitude is
expressed to the guest
for bringing the matter
up for attention.
3.1 Appropriate action is
3. Take
taken regarding guest‟s
proper concerns.
action on 3.2 The right person or
the department who can
complaint solve the problem is
Trainer‟s Signature informed for proper
action.
3.3 Difficult situations
or serious concerns are
 elevated or referred to
higher authority.
3.4 Problem is followed-
up to check whether it
solved or not.
4. Record 4.1 Complaints are
complaint documented according
to the establishment
standard procedures.
4.2 Persons concerned
are recognized and
actions taken are
recorded.
4.3 Feedback received
from guests is logged
and collated.

_____________________ ____________________
Trainee‟s Signature Trainer‟s Signature