FBS Stephen Rivera

LEARNERS’ ACHIEVEMENT MONITORING REPORT
Name of TVI: METRO DUMAGUETE COLLEGE, INC. (MDCI)

Program Title: Diploma in Tourism Technology (DToT)
Qualification/Course: Food and Beverage NC II
Batch: Batch 4 (Lead Name: AMBO, ANAROBY O.)
Module Title: Preparing the dining room/ restaurant area for service.
Schedule: 1:00PM- 3:00PM (1st Term), 01:00-02:50PM (2ND Term) – SEMESTRAL- First Semester
LO4: Set the
Institutional
LO1: Take table LO2: Prepare service stations and LO3: Set-up the tables in the dining area. mood/ambiance of
Name of Learners Assessment (4
reservation. (4 hours) equipment. (4 hours) (4 hours) the dining area. (4
No. (Last, First, MI) hours)
hours)

Act
Act 1 Act 2 Test Act 1 Act 2 Test Act 1 Act 2 Act 3 Test Act 1 Test
2
CULANAG, EDUARDO ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ Competent
1
This is to certify that all entries in the above learners’ achievement monitoring report are true and correct.
Prepared by: Checked by: Approved by:
LLOYD KEITH CALDERA EMMALYN B. CARREON DR. DELMA P. MANILA

Trainer Instruction Supervisor President
ACTIVITY SUBMISSION REPORT
TVI: METRO DUMAGUETE COLLEGE, INC. (MDCI)

Trainer: LLOYD KEITH CALDERA
Scholarship: Universal Access to Quality Tertiary Education Act (UAQTEA)
Modality: Blended
_____________________________________________________________________________
Unit of Competency: PREPARE THE DINING ROOM/ RESTAURANT AREA FOR SERVICE.
Learning Outcome (LO1): Take table reservation. (4 hrs.)

Act 1: Read Information Sheet No. 1.1-1 Taking Reservation
Act 2: Find a partner and execute taking a table reservation/s over the phone.
Test/Quiz Title: Demonstration with Direct Observation
Learning Outcome (LO2): Prepare service stations and equipment. (4 hrs.)

Act 1: Read Information Sheet No. 1.2-1- Preparing Service Station and Equipment/Utensils and
Supplies
Act 2: Collect pictures of table service utensils and other restaurant supplies from magazines,
newspapers or any materials that befits what is required.
Test/Quiz Title: Identification and enumeration
Learning Outcome (LO3): Set-up the tables in the dining area. (4 hrs.)
Act 1: Read Lesson Information Sheet 1.3-1. Setting up Table Appointments in the Dining
Area
Act 2: Perform the informal/Formal table set-up by group.
Act 3: Perform the proper way of skirting the table at a minimum time allocation.
Learning Outcome (LO4): Set the mood/ambiance of the dining area. (4 hrs.)
Act 1: Read Lesson Information 1.3-1 Set the Mood/Ambiance of the Dining Area
Act 2: Draw the typical set-up requirement of a conference with 50 participants
Test/Quiz Title: Essay and Enumeration
Institutional Assessment: (4hrs)
Submitted by:
LLOYD KEITH CALDERA

Trainer’s Name & Signature
Module Title: Welcoming guests and taking food and beverage orders.
Institutional
Name of Learners LO1: Welcome and greet LO2: Seat the guest (2 LO3: Take food and LO4: Liaise between kitchen and
Assessment (4
No. (Last, First, MI) guests (2 hour) hour) beverage orders (4 hours) service areas. (4 hours)
hours)

Act 1 Act 2 Test Act 1 Act 2 Test Act 1 Act 2 Test Act 1 Act 2 Act 3 Test
1
Prepared by: Approved by:

Checked by:
LLOYD KEITH CALDERA Emmalyn B. Carreon DR. DELMA P. MANILA


Modality: Blended
_____________________________________________________________________________
Unit of Competency: WELCOME GUESTS AND TAKE FOOD AND BEVERAGE ORDERS.
Learning Outcome (LO1): Welcome and greet guests (2 hr.)

Act 1: Read Information Sheet 2.1-1. Welcome and greet guest.
Act 2: Find a partner and apply the correct procedures in welcoming guests on arrival
Learning Outcome (LO2): Seat the guest (2 hr.)

Act 1: Read Information Sheet 2.2-1. Seat the guests.
Act 2: Find a partner and role play how to escort and seat the guest according to table
Allocations.
Test/Quiz Title: Demonstration with Direct observation
Learning Outcome (LO3): Take food and beverage orders. (4 hrs.)

Act 1: Read Information Sheet 2.3-1. Take food and beverage orders.
Act 2: Find a partner and role play the correct procedures in taking food and beverage orders.
Learning Outcome (LO4): Liaise between kitchen and service areas. (4 hrs.)
Act 1: Read Information Sheet 2.4-1. Liaise between kitchen and service areas.
Act 2: Answer Self-Check 2.4-1. Liaise between kitchen and service areas.
Test/Quiz Title: Enumeration and definition
Institutional Assessment: (4 hrs.)
Submitted by:
LLOYD KEITH CALDERA

Module Title: Promoting food and beverage products.
LO2: Undertake Suggestive LO3: Carry out Upselling

Name of Learners LO1: Know the product. (4 hours)
selling. (4 hours) strategies. (4 hours) Institutional
No. (Last, First, MI)
Assessment (3hrs.)

Act 1 Act 2 Test Act 1 Act 2 Test Act 1 Act 2 Test
CULANAG, EDUARDO ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ Competent
1


Checked by:


Modality: Blended
_____________________________________________________________________________
Unit of Competency: PROMOTE FOOD AND BEVERAGE PRODUCTS.
Learning Outcome (LO1): Know the product (4 hrs.)

Act 1: Read Information Sheet 3.1-1 Promote food and beverage products.
Act 2: Answer Self-Check 3.3-1. Importance of upselling/suggestive selling and product
knowledge.
Test/Quiz Title: Definition and Essay.
Learning Outcome (LO2): Undertake Suggestive selling (4 hrs.)

Act 1: Watch YouTube videos about how to undertake suggestive selling.
Act 2: Role play by pair how to do suggestive selling.
Learning Outcome (LO3): Carry out Upselling strategies. (4 hrs.)

Act 1: Research about different upselling strategies.
Act 2: Role play different upselling strategies by pair.
Test/Quiz Title: Demonstration with Direct Observation.
Institutional Assessment: (3hrs.)
Submitted by:
LLOYD KEITH CALDERA

Module Title: Providing food and beverage services to guests.
LO3: Perform banquet or

Name of Learners LO1: Serve food orders LO2: Assist the diners
catering food service LO4: Serve beverage orders (8hrs.)
No. (Last, First, MI) (10 hrs.) (4 hrs.)
(10 hrs.)

Act 1 Act 2 Test Act 1 Act 2 Test Act 1 Act 2 Test Act 1 Act 2 Act 3 Test
1 CULANAG, EDUARDO ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓

Checked by:

Module Title: Providing food and beverage services to guests.
LO6: Conclude food service and

Name of Leaners LO5: Process payments and LO7: Manage intoxicated persons.
close down the dining area. Institutional Assessment
No. (Last, First, MI) receipts. (4 hrs.) (4 hrs.)
(4 hrs.) (6 hrs.)

Act 1 Act 2 Test Act 1 Act 2 Test Act 1 Act 2 Test
CULANAG, EDUARDO ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ Competent
1

Checked by:


Modality: Blended
_____________________________________________________________________________
Unit of Competency: PROVIDE FOOD AND BEVERAGE SERVICES TO GUESTS.
Learning Outcome (LO1): Serve food orders (10 hrs.)

Act 1: Read Information Sheet 4.1-1. Provide Food and Beverage Services to Guests
Act 2: Find a pair and perform the American Style of Service.
Learning Outcome (LO2): Assist the diners (4 hrs.)

Act 1: Research for videos how to assist the diners.
Act 2: By pair, perform how to assist the diners.
Learning Outcome (LO3): Perform banquet or catering food service (10 hrs.)
Act 1: Research the steps on how to perform a banquet or catering food service.
Act 2: Find a partner and perform the steps in banquet or catering food service.
Learning Outcome (LO4): Serve beverage orders (8 hrs.)

Act 1: Research about different beverages.
Act 2: Watch videos about how to properly open wine and how to serve it.
Learning Outcome (LO5): Process payments and receipts (4 hrs.)

Act 1: Read on the steps in processing payment and receipts.
Act 2: Role plays the steps in processing payment and receipts.
Learning Outcome (LO6): Conclude food service and close down dining area (4 hrs.)
Act 1: Read on the steps in concluding food service and closing down the dining area.
Act 2: Perform the steps in concluding food service and closing down the dining area (Role
Play)
Learning Outcome (LO7): Manage intoxicated persons. (4 hrs.)

Act 1: Research on the different strategies in managing intoxicated persons.
Act 2: Role playing how to properly handle intoxicated persons.
Submitted by:
LLOYD KEITH CALDERA

Module Title: Providing room service.
LO1: Take and
LO2: Set up trays LO3: Present and serve LO5: Clear away room Institutional
Name of Leaners process room LO4: Present room service
and trolleys food and beverage orders service equipment. Assessment (6
No. (Last, First, MI) service orders account (4 hours)
(6 hours) to guests (12 hours) (4 hours) hours)
(8 hours)
Act 1 Test Act 1 Test Act 1 Act 2 Test Act 1 Act 2 Test Act 1 Act 2 Test
1

Checked by:


Modality: Blended
_____________________________________________________________________________
Unit of Competency: PROVIDE ROOM SERVICE.
Learning Outcome (LO1): Take and process room service orders (8 hrs.)
Act 1: Gather a co-trainee and role play the processes in taking room service orders.
Learning Outcome (LO2): Set up trays and trolleys (6 hrs.)

Act 1: Read information about how to set up trays and trolleys.
Act 2: Using the tray outlines, draw and explain a tray set up for fully cooked breakfast for
one and a continental breakfast for one.
Test/Quiz Title: Demonstration and Enumeration.
Learning Outcome (LO3): Present and serve food and beverage orders to guests (12 hrs.)
Act 1: Research the various ways in presenting and serving food and beverage orders to
guests.
Act 2: Create a role play and perform the proper way in serving guests orders.
Test/Quiz Title: Demonstration
Learning Outcome (LO4): Present room service account (4 hrs.)

Act 1: Create a role play about what you would say to the guest receiving the account.
Act 2: Research and list the various ways in which a guest can pay for his room service account.
Test/Quiz Title: Demonstration
Learning Outcome (LO5): Clear away room service equipment. (4 hrs.)

Act 1: Research the maintenance procedures for room service trolleys such as wheel
movements and suitable cleaning products for crockery and cutlery.
Act 2: Make a list on ten non-food items that room service will need to restock and list the
Categories of items in room service that will need restocking.
Test/Quiz Title: Enumeration
Submitted by:
LLOYD KEITH CALDERA

Module Title: Receiving and handling guest concerns.
LO4: Record
LO1: Listen to the LO2: Apologize to the guest LO3: Take proper action on
Name of Learners complaint.
complaint (4 hours) (4 hours) the complaint (4 hours) Institutional Assessment
No. (Last, First, MI) (4 hours)
(3 hour)

Act 1 Act 2 Test Act 1 Act 2 Test Act 1 Act 2 Test Act 1 Test
CULANAG, EDUARDO ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ Competent
1

Checked by:

Modality: Blended
_____________________________________________________________________________
Unit of Competency: RECEIVE AND HANDLE GUEST CONCERNS.
Learning Outcome (LO1): Listen to the complaint (4 hrs.)

Act 1: Research and Identify different types of complaints in the hospitality industry including
causes for them.
Act 1: Research and Identify communication techniques that can be used when handling
customer complaint including the different types of written communication for
recording complaints.
Test/Quiz Title: Identification and Enumeration
Learning Outcome (LO2): Apologize to the guest (4 hrs.)

Act 1: Research and identify the different organizational standards, policies and procedures
that influences the processing of complaints.
Act 2: Create a role play on how to apologize to the guest.
Test/Quiz Title: Demonstration and Identification.
Learning Outcome (LO3): Take proper action on the complaint (4 hrs.)

Act 1: Research and Identify the possible solutions that can be implemented for 10
common complaints.
Act 2: Research and identify how you can keep customer informed and updated regarding
Complaint resolution actions.
Test/Quiz Title: Identification and Enumeration.
Learning Outcome (LO4): Record complaint. (4 hrs.)

Act 1: Research and Identify types of evidence that can be collected when trying to determine
facts behind a customer complaint.
Test/Quiz Title: Identification
Submitted by:
LLOYD KEITH CALDERA


FBS Stephen Rivera

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LEARNERS’ ACHIEVEMENT MONITORING REPORT

Name of TVI: METRO DUMAGUETE COLLEGE, INC. (MDCI)

Prepared by: Checked by: Approved by:

LLOYD KEITH CALDERA EMMALYN B. CARREON DR. DELMA P. MANILA

TVI: METRO DUMAGUETE COLLEGE, INC. (MDCI)

Learning Outcome (LO1): Take table reservation. (4 hrs.)

Learning Outcome (LO2): Prepare service stations and equipment. (4 hrs.)

Institutional Assessment: (4hrs)

LLOYD KEITH CALDERA

Name of TVI: METRO DUMAGUETE COLLEGE, INC. (MDCI)

Program Title: Diploma in Tourism Technology (DToT)

Qualification/Course: Food and Beverage NC II

Batch: Batch 4 (Lead Name: AMBO, ANAROBY O.)

Prepared by: Approved by:

LLOYD KEITH CALDERA Emmalyn B. Carreon DR. DELMA P. MANILA

TVI: METRO DUMAGUETE COLLEGE, INC. (MDCI)

Learning Outcome (LO1): Welcome and greet guests (2 hr.)

Learning Outcome (LO2): Seat the guest (2 hr.)

Learning Outcome (LO3): Take food and beverage orders. (4 hrs.)

Institutional Assessment: (4 hrs.)

LLOYD KEITH CALDERA

Name of TVI: METRO DUMAGUETE COLLEGE, INC. (MDCI)

Program Title: Diploma in Tourism Technology (DToT)

Qualification/Course: Food and Beverage NC II

Batch: Batch 4 (Lead Name: AMBO, ANAROBY O.)

Module Title: Promoting food and beverage products.

LO2: Undertake Suggestive LO3: Carry out Upselling

Prepared by: Approved by:

LLOYD KEITH CALDERA EMMALYN B. CARREON DR. DELMA P. MANILA

TVI: METRO DUMAGUETE COLLEGE, INC. (MDCI)

Unit of Competency: PROMOTE FOOD AND BEVERAGE PRODUCTS.

Learning Outcome (LO1): Know the product (4 hrs.)

Learning Outcome (LO2): Undertake Suggestive selling (4 hrs.)

Learning Outcome (LO3): Carry out Upselling strategies. (4 hrs.)

Institutional Assessment: (3hrs.)

LLOYD KEITH CALDERA

Name of TVI: METRO DUMAGUETE COLLEGE, INC. (MDCI)

Program Title: Diploma in Tourism Technology (DToT)

Qualification/Course: Food and Beverage NC II

Batch: Batch 4 (Lead Name: AMBO, ANAROBY O.)

Module Title: Providing food and beverage services to guests.

LO3: Perform banquet or

Prepared by: Approved by:

LLOYD KEITH CALDERA EMMALYN B. CARREON DR. DELMA P. MANILA

Name of TVI: METRO DUMAGUETE COLLEGE, INC. (MDCI)

Program Title: Diploma in Tourism Technology (DToT)

Qualification/Course: Food and Beverage NC II

Batch: Batch 4 (Lead Name: AMBO, ANAROBY O.)

Module Title: Providing food and beverage services to guests.

LO6: Conclude food service and

Prepared by: Approved by:

LLOYD KEITH CALDERA EMMALYN B. CARREON DR. DELMA P. MANILA

TVI: METRO DUMAGUETE COLLEGE, INC. (MDCI)

Unit of Competency: PROVIDE FOOD AND BEVERAGE SERVICES TO GUESTS.

Learning Outcome (LO1): Serve food orders (10 hrs.)

Learning Outcome (LO2): Assist the diners (4 hrs.)

Learning Outcome (LO4): Serve beverage orders (8 hrs.)

Learning Outcome (LO5): Process payments and receipts (4 hrs.)

Learning Outcome (LO7): Manage intoxicated persons. (4 hrs.)

Institutional Assessment: (6 hrs.)

LLOYD KEITH CALDERA

Name of TVI: METRO DUMAGUETE COLLEGE, INC. (MDCI)