PORTFOLIO

IN
TRAINERS
METHODOLOGY 1

Prepared by:
FLORI-AN P. QUIJANO

Bachelor of Technical Vocational Teacher Education

FOOD AND BEVERAGE SERVICES NC II

Welcome Guest and Take Food and Beverage Orders
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Trainers November 12, 2022
Methodology Level
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FLORI-AN P. QUIJANO
 Plan
Training
Session

Prepared by:
FLORI-AN P. QUIJANO

Bachelor of Technical Vocational Teacher Education

FOOD AND BEVERAGE SERVICES NC II

Welcome Guest and Take Food and Beverage Orders
CBLM’s on Date developed: Page 2 of 136
Trainers November 12, 2022
Methodology Level
1 Developed by:

FLORI-AN P. QUIJANO

HOW TO USE THIS COMPETENCY-BASED LEARNING MATERIALS?

Welcome to the unit of competency, “Welcome Guest and Take Food and
Beverages”, is one of the competencies of FOOD AND BEVERAGE SERVICES NC
II, a course which comprises the knowledge, skills and attitudes required for food
and beverages worker to possess.

The module, “Welcoming Guest and Take Food and Beverages”, contains
training materials and activities related to Tourism industry.
In this module you are required to go through a series of learning activities in
order to complete each learning outcome. In each learning outcome are Information
Sheets, Self-Checks, Operation Sheets and Task/Job Sheets. Follow and perform
the activities on your own. If you have questions, do not hesitate to ask for
assistance from your facilitator.

Remember to:
1. Work through all the information and complete the activities in
each section.
2. Read information sheets and complete self-check. Suggested
references and included to supplement the materials provided in
this module.
3. Most probably, your trainer will also be your supervisor or
manager. He is there to support you and show you the correct way
to do things.
4. You will be given plenty of opportunities to ask questions and
practice on the job. Make sure you practice your new skills during
regular shifts. This way, you will improve your speed, memory
and confidence.
5. Use the self-checks, operation sheets or task or job sheets at the
end of each section to test your own progress. Use the performance
criteria check list or procedural checklist located after the sheet to
check your own performance.

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Methodology November 12, 2022
Level 1
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6. When you feel confident that you have had sufficient practice, ask your trainer to
evaluate you. The result of your assessment will be recorded in your progress chart
and Accomplishment Chart. You need to complete this module before you can
perform the next module, Promote food and beverage product.

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 TABLE OF CONTENTS

Content Page #

PLAN TRAINING SESSION

Cover Page
How to use this Competency Based Material
Table of Contents
Sample Data Gathering Instrument for Trainee’s Characteristics
Characteristics of Learner
Plan Training Session Plan
Sample Learning Materials (CBLM)
Sample Assessment Tools (Institutional
Sample Templates for Inventory of Training Resources
Training Activity Matrix
MAINTAIN TRAINING FACILITIES
Shop Layout
Maintenance Schedule
Inspection Checklist
Waste Segregation Plan
Sample Equipment Purchase Request
Justification in Purchasing Equipment
SUPERVISE WORK-BASED LEARNING
Sample Training Plan
Sample Monitoring Sheet
Minutes of the Meeting Template
Sample Evaluation Form
Certificates

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1
Developed by:
FLORI-AN P. QUIJANO
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 Sector: Tourism

Qualification Title: Food and Beverage Services NC II

Unit of Competency: Welcome Guest and Take Food and Beverage Orders

Module Title: Welcome Guest and Take Food and Beverage

Orders

ZAMBOANGA PENINSULA POLYTECHNIC STATE UNIVERSITY

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 Data Gathering Instrument for Trainee’s Characteristics

Please answer the following instrument according to the

characteristics described below. Encircle the letter of your choice that best
describes you as a learner. Blank spaces are provided for some data that
need your response.

Characteristics of learners

Language, literacy and Average grade in: Average grade in:

numeracy (LL&N) English Math
95 and above 95 and above
90 to 94 90 to 94
85 to 89 85 to 89
80 to 84 80 to 84
75 to 79 75 to 79

Cultural and language Ethnicity/culture:

background Islam
Igorot
Bisaya
Chavacano
Muslim
Ilonggo
Others (please specify) ___CHAVACANO ___

Education & general Highest Educational Attainment:

knowledge High School Level
High School Graduate
College Level
College Graduate
with units in Master’s degree
Masteral Graduate
With units in Doctoral Level

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 Characteristics of Learners

Sex Male

Female

Age Your age:23

Physical ability Disabilities (if any) ________

Existing health conditions (existing illness if any) None

Asthma

Hearth disease

Anemia

Hypertension

Diabetes

Others (please specify) N/A

Previous experience with

the topic

Previous learning List down trainings related to TM

experience

Training level completed National Certificates acquired and NC level

______________________________

_______NC II_______________________

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Methodology Level 1 August 22, 2022

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 FLORI-AN P. QUIJANO

Special courses

Learning styles Visual - The visual learner takes mental pictures of information
given, so in order for this kind of learner to retain information,
oral or written, presentations of new information must contain
diagrams and drawings, preferably in color. The visual learner
can't concentrate with a lot of activity around him and will focus
better and learn faster in a quiet study environment.

Kinesthetic - described as the students in the classroom, who

have problems sitting still and who often bounce their legs while
tapping their fingers on the desks. They are often referred to as
hyperactive students with concentration issues.

Auditory- a learner who has the ability to remember speeches

and lectures in detail but has a hard time with written text.
Having to read long texts is pointless and will not be retained by
the auditory learner unless it is read aloud.

Reflector - Learns most from activities where they can watch,

listen and then review what has happened.

Theorist - Learns most when ideas are linked to existing theories

and concepts.

Pragmatist - Learns most from learning activities that are directly

relevant to their situation.
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FORM 1.1 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.
Core Competencies
Can I? Yes No
1. Prepare the dining room/restaurant area for service /

1.1 Take table resrvations /

1.2 Prepare service stations and Equipment /

1.3 Set up the tables in the dining area /

1.4 Set mood/ambiance of the inning area /

2. Welcome guests and take food and beverage orders /

2.1 Welcome and great guests /

2.2 seat the guests /

2.3 Take food and beverages orders /

2.4 Liase between kitchen and services areas /

3.Promote food and beverages products /

3.1 Know the product /

3.2 Undertake the suggestive selling /

3.3 Carry out upselling strategies /

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Core Competencies
Can I? Yes No
4. Provide food and beverage services to guest /
4.1 Serve food orders /
4.2 Assist the dinners /
4.3 Perform banquet or catering food services /

4.5 Serve beverage orders /

4.6 Process payments and receipts /

4.7 Conclude food service and close down dining area /
4.8 Manage intoxicated persons /

5. Provide Room Service /

5.1 Take and Process room services /

5.2 Set up trays and trolleys /

5.3 Present and serve food and beverage orders to guest /

5.3 Present room service account /

5.4 Clear away room service equipment /

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5. Provide Room Service /

6.1 Listen to the compliant /

6.2 Apologize to the guest /

6.3 Take proper action on the compliant /

6.4 Record complaint /

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Methodology Level
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Evidences/Proof of Current Competencies

Form 1.2: Evidence of Current Competencies acquired related to
Job/Occupation.

Current competencies Proof/ Evidence Means of validating

1. Prepare the dining room/restaurant area for service
Take table reservation Certificate of Employment Submitted original copy
of Employment
Prepare services stations Certificate of Employment Submitted original copy
and equipment of Employment
Set up the tables in the Certificate of Employment Submitted original copy
dining area of Employment
Set mood/ambiance of Certificate of Employment Submitted original copy
the hotel of Employment
2.Provide Room Service
Listen to the compliant Certificate of Employment Submitted original copy
of Employment
Apologize to the guest Certificate of Employment Submitted original copy
of Employment
Take proper action on the Certificate of Employment Submitted original copy
compliant of Employment
Record complaint Certificate of Employment Submitted original copy
of Employment
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Trainers November 12, 2022
Methodology Level
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FLORI-AN P. QUIJANO

Identifying Training Gaps

From the accomplishment Self-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 Summary of the current competencies versus required competencies

(sample)

Required units of Current competencies Training

competency/Learning Gaps/Requirements
outcomes based on CBC
1. Prepare the dining room/restaurant area for service