Supervise

Work-Based
Learning
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.
BASIC COMPETENCIES
CAN I…? YE NO
S
1. PARTICIPATE IN WORKPLACE COMMUNICATION
1.1 Obtain and convey workplace information. ✔
1.2 Speak English at a basic operational level. ✔
1.3 Participate in workplace meetings and discussions. ✔
1.4 Complete relevant work related documents. ✔
2. WORK IN TEAM ENVIRONMENT
2.1 Describe team role and scope. ✔
2.2 Identify own role and responsibility within team. ✔
2.3 Work as a team member. ✔
2.4 Work effectively with colleagues. ✔
2.5 Work in socially diverse environment. ✔
3. PRACTICE CAREER PROFESSIONALISM
3.1 Integrate personal objectives with organizational ✔
goals.
3.2 Set and meet work priorities. ✔
3.3 Maintain professional growth and development. ✔
4. PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES
4.1 Identify hazards and risks. ✔
4.2 Evaluate hazards and risks. ✔
4.3 Control hazards and risks. ✔
4.4 Maintain OHS awareness. ✔
4.5 Perform basic first-aid procedures. ✔
COMMON COMPETENCIES
CAN I…? YES NO
1. DEVELOP AND UPDATE INDUSTRY KNOWLEDGE
1.1 Seek information on the industry. ✔
1.2 Update industry knowledge. ✔
1.3 Develop and update local knowledge. ✔
BASIC COMPETENCIES
CAN I…? YE NO
S
1.4 Promote products and services to customers. ✔

2. OBSERVE WORKPLACE HYGIENE PROCEDURES

2.1 Follow hygiene procedures. ✔
2.2 Identify and prevent hygiene risks. ✔
3. PERFORM COMPUTER OPERATIONS
3.1 Plan and prepare for task to be undertaken. ✔
3.2 Input data into computer. ✔
3.3 Access information using computer. ✔
3.4 Produce/output data using computer system. ✔
3.5 Maintain computer equipment and systems. ✔
4. PERFORM WORKPLACE AND SAFETY PRACTICES
4.1 Follow workplace procedures for health, safety and ✔
security practices.
4.2 Perform child protection duties relevant to the ✔
tourism industry.
4.3 Observe and monitor people. ✔
4.4 Deal with emergency situations. ✔

4.5 Maintain safe personal presentation standards. ✔

4.6 Maintain a safe and secure workplace. ✔

5. PROVIDE EFFECTIVE CUSTOMER SERVICE

5.1 Greet customer. ✔
5.2 Identify needs of customers. ✔
5.3 Deliver service to customer. ✔
5.4 Handle queries through use of common business ✔
tools and technology.
5.5 Handle complaints/ conflict situations, evaluation ✔
and recommendations.
CORE COMPETENCIES
CAN I…? YES NO
1. PREPARE THE DINING ROOM/RESTAURANT AREA FOR SERVICE
1.1 Take table reservations. ✔

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 TAKE FOOD AND BEVERAGE

ORDERS
2.1 Welcome and greet guests. ✔
2.2 Seat the guests. ✔
2.3 Take food and beverage orders. ✔
2.4 Liaise between kitchen and service areas. ✔
3. PROMOTE FOOD AND BEVERAGE PRODUCTS
3.1 Know the product. ✔
3.2 Undertake Suggestive selling. ✔
3.3 Carry out Upselling strategies. ✔
4. PROVIDE FOOD AND BEVERAGE SERVICES TO GUESTS
4.1 Serve food orders. ✔
4.2 Assist the diners. ✔
4.3 Perform banquet or catering food service. ✔
4.4 Serve beverage orders. ✔

4.5 Process payments and receipts ✔

4.6 Conclude food service and close down dining area ✔

4.7 Manage intoxicated persons. ✔

5. PROVIDE ROOM SERVICE

5.1 Take and process room service orders. ✔
5.2 Set up trays and trolleys. ✔
5.3 Present and serve food and beverage orders to ✔
guests.
5.4 Present room service account. ✔
5.5 Clear away room service equipment. ✔
6. RECEIVE AND HANDLE GUEST CONCERNS
6.1 Listen to the complaint. ✔

6.2 Apologize to the guest . ✔

6.3 Take proper action on the complaint. ✔
6.4 Record complaint. ✔
Note: In making the Self-Check for your Qualification, all required
competencies should be specified. It is therefore required of a
Trainer to be well- versed of the CBC or TR of the program
qualification he is teaching.
Evidences/Proof of Current Competencies (Sample)

FORM 1.2: EVIDENCE OF CURRENT COMPETENCIES ACQUIRED RELATED

TO JOB/ACCUPATION

Current Competencies Proof/Evidence Means of Validating

BASIC COMPETENCIES
1. PARTICIPATE IN WORKPLACE COMMUNICATION
1.1 Obtain and convey TOR Submitted TOR in BTTE-
workplace information. FSM/Oral interview
1.2 Speak English at a TOR Oral interview
basic operational level.
1.3 Participate in Certificate of Oral interview
workplace meetings and Participation
discussions.
1.4 Complete relevant Certificate of Written Test/Oral Interview
work related documents. Employment
2. WORK IN TEAM ENVIRONMENT
2.1 Describe team role Certificate of Oral Interview/Submitted
and scope. Participation Certificate in Leadership
Training
2.2 Identify own role and Certificate of Oral Interview/Submitted
responsibility within team. Participation Certificate in Leadership
Training
2.3 Work as a team Certificate of Oral Interview/Submitted
member. Participation Certificate in Leadership
Training
2.4 Work effectively with Certificate of Oral Interview/Submitted
colleagues. Participation Certificate in Leadership
Training
2.5 Work in socially Certificate of Oral Interview/Submitted
diverse environment. Participation Certificate in Leadership
Training
3. PRACTICE CAREER PROFESSIONALISM
3.1 Integrate personal Certificate of Submitted COE/Oral
objectives with Employment Interview
organizational goals
3.2 Set and meet work Certificate of Submitted COE/Oral
priorities. Employment Interview
3.3 Maintain professional Certificate of Submitted COE/Oral
growth and development. Employment Interview
4. PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES
4.1 Identify hazards and OJT Certificate Submitted OJT Certificate
risks.
4.2 Evaluate hazards and
risks.
4.3 Control hazards and
risks.
4.4 Maintain OHS
awareness.
4.5 Perform basic first-aid
procedures.
COMMON COMPETENCIES
2. OBSERVE WORKPLACE HYGIENE PROCEDURES
2.1 Follow hygiene
procedures.
2.2 Identify and prevent
hygiene risks.
3. PERFORM COMPUTER OPERATIONS
3.1 Plan and prepare for
task to be undertaken.
3.2 Input data into
computer.
3.3 Access information
using computer.
3.4 Produce/output data
using computer system.
3.5 Maintain computer
equipment and systems.
4. PERFORM WORKPLACE AND SAFETY PRACTICES
4.1 Follow workplace
procedures for health,
safety and security
practices.
from East Asia Royale Hotel
OJT Certificate Submitted OJT Certificate
from East Asia Royale Hotel
OJT Certificate Submitted OJT Certificate
from East Asia Royale Hotel
OJT Certificate Submitted OJT Certificate
from East Asia Royale Hotel
Certificate of Submitted Recognition
Recognition Certificate from Red
Cross/Written Test
OJT Certificate Submitted OJT Certificate
from East Asia Royale Hotel
OJT Certificate Submitted OJT Certificate
from East Asia Royale Hotel
TOR Submitted TOR with
Information and
Communication Technology
subject
TOR Submitted TOR with
Information and
Communication Technology
subject
TOR Submitted TOR with
Information and
Communication Technology
subject
TOR Submitted TOR with
Information and
Communication Technology
subject
TOR Submitted TOR with
Information and
Communication Technology
subject
OJT Certificate Submitted OJT Certificate in
St. Elizabeth Hospital,
Inc./Oral Interview
4.2 Perform child Certificate of Submitted Certificate from
protection duties relevant Participation LGU-GENSAN-Tourism
to the tourism industry. Department
4.3 Observe and monitor Certificate of Submitted COE from
people. Employment Villamor College/Oral
Interview
4.4 Deal with emergency Certificate of Submitted COE from
situations. Employment Villamor College/Oral
Interview
4.5 Maintain safe personal Certificate of Submitted Certificate from
presentation standards. Attendance Personality Development
Training
4.6 Maintain a safe and OJT Certificate Submitted OJT Certificate
secure workplace. from East Asia Royale Hotel
5. PROVIDE EFFECTIVE CUSTOMER SERVICE
5.1 Greet customer. OJT Certificate Submitted OJT Certificate
from East Asia Royale Hotel
5.2 Identify needs of OJT Certificate Submitted OJT Certificate
customers. from East Asia Royale Hotel
5.3 Deliver service to OJT Certificate Submitted OJT Certificate
customer. from East Asia Royale Hotel
5.4 Handle queries OJT Certificate Submitted OJT Certificate
through use of common from East Asia Royale Hotel
business tools and
technology.
5.5 Handle complaints/ OJT Certificate Submitted OJT Certificate
conflict situations, from East Asia Royale Hotel
evaluation and
recommendations.
 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 SUMMARY OF CURRENT COMPETENCIES VERSUS REQUIRED

COMPETENCIES (SAMPLE)
Required Units of Current Training
Competency/Learning Competencies Gaps/Requirements
Outcomes based on CBC
BASIC COMPETENCIES
1. PARTICIPATE IN WORKPLACE COMMUNICATION
1.1 Obtain and convey Obtain and convey
workplace workplace information.
information.
1.2 Speak English at a Speak English at a
basic operational basic operational level.
level.
1.3 Participate in Participate in
workplace meetings workplace meetings
and discussions. and discussions.
1.4 Complete relevant Complete relevant
work related work related
documents. documents
2. WORK IN TEAM ENVIRONMENT
2.1 Describe team role Describe team role and
and scope. scope.
2.2 Identify own role and Identify own role and
responsibility within responsibility within
team. team.
2.3 Work as a team Work as a team
member. member.
2.4 Work effectively with Work effectively with
colleagues. colleagues.
2.5 Work in socially Work in socially
diverse environment. diverse environment.
3. PRACTICE CAREER PROFESSIONALISM
3.1 Integrate personal Integrate personal
objectives with objectives with
organizational goals. organizational goals.
3.2 Set and meet work Set and meet work
priorities. priorities.
Required Units of Current Training
Competency/Learning Competencies Gaps/Requirements
Outcomes based on CBC
3.3 Maintain Maintain professional
professional growth growth and
and development. development.
4. PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES
4.1 Identify hazards and Identify hazards and
risks. risks.
4.2 Evaluate hazards Evaluate hazards and
and risks. risks.
4.3 Control hazards and Control hazards and
risks. risks.
4.4 Maintain OHS Maintain OHS
awareness. awareness.
4.5 Perform basic first- Perform basic first-aid
aid procedures. procedures.
COMMON COMPETENCIES
1. DEVELOP AND UPDATE INDUSTRY KNOWLEDGE
1.2 Seek information on Seek information on
the industry. the industry.
1.3 Update industry Update industry
knowledge. knowledge.
1.3 Develop and Develop and update
update local local knowledge.
knowledge.
1.4 Promote products Promote products and
and services to services to customers.
customers.
2. OBSERVE WORKPLACE HYGIENE PROCEDURES
2.1 Follow hygiene Follow hygiene
procedures. procedures.
2.2 Identify and prevent Identify and prevent
hygiene risks. hygiene risks.
3. PERFORM COMPUTER OPERATIONS
3.1 Plan and prepare Plan and prepare for
for task to be task to be undertaken.
undertaken.
3.2 Input data into Input data into
computer. computer.
3.3 Access information Access information
using computer. using computer.
Required Units of Current Training
Competency/Learning Competencies Gaps/Requirements
Outcomes based on CBC
3.4 Produce/output Produce/output data
data using using computer
computer system. system.
3.5 Maintain computer Maintain computer
equipment and equipment and
systems. systems.
4. PERFORM WORKPLACE AND SAFETY PRACTICES
4.1 Follow workplace Follow workplace
procedures for procedures for health,
health, safety and safety and security
security practices. practices.
4.2 Perform child Perform child
protection duties protection duties
relevant to the relevant to the tourism
tourism industry. industry.
4.3 Observe and Observe and monitor
monitor people. people.
4.4 Deal with Deal with emergency
emergency situations.
situations.
4.5 Maintain safe Maintain safe personal
personal presentation
presentation standards.
standards.
4.6 Maintain a safe Maintain a safe and
and secure secure workplace.
workplace.
5. PROVIDE EFFECTIVE CUSTOMER SERVICE
5.1 Greet customer. Greet customer.
5.2 Identify needs of Identify needs of
customers. customers.
5.3 Deliver service to Deliver service to
customer. customer.
5.4 Handle queries Handle queries through
through use of use of common
common business business tools and
tools and technology.
technology.
5.5 Handle Handle complaints/
complaints/ conflict conflict situations,
situations, evaluation and
evaluation and recommendations.
Required Units of Current Training
Competency/Learning Competencies Gaps/Requirements
Outcomes based on CBC
recommendations.

CORE COMPETENCIES
1. PREPARE THE DINING ROOM/RESTAURANT AREA FOR SERVICE
1.1 Take table Take table reservations.
reservations.
1.2 Prepare service Prepare service stations
stations and and equipment.
equipment.
1.3 Set up the tables in Set up the tables in the
the dining area. dining area.
1.4 Set the Set the mood/ambiance
mood/ambiance of of the dining area.
the dining area.
2. WELCOME GUESTS AND TAKE FOOD AND BEVERAGE ORDERS
2.1 Welcome and Welcome and greet
greet guests. guests.
2.2 Seat the guests. Seat the guests.
2.3 Take food and Take food and
beverage orders. beverage orders.
2.4 Liaise between Liaise between kitchen
kitchen and and service areas.
service areas.
3. PROMOTE FOOD AND BEVERAGE PRODUCTS
3.1 Know the product. Know the product.
3.2 Undertake Undertake suggestive
suggestive selling. selling.
3.3 Carry out Carry out Upselling
Upselling strategies.
strategies.
4. PROVIDE FOOD AND BEVERAGE SERVICES TO GUESTS
4.1 Serve food Serve food orders.
orders.
4.2 Assist the diners. Assist the diners.
4.3 Perform banquet Perform banquet or
or catering food catering food service.
service.
4.4 Serve beverage Serve beverage orders.
orders.
Required Units of Current Training
Competency/Learning Competencies Gaps/Requirements
Outcomes based on CBC
4.5 Process Process payments and
payments and receipts.
receipts.
4.6 Conclude food Conclude food service
service and close and close down dining
down dining area. area.

4.7 Manage intoxicated Manage intoxicated

persons. persons.
5. PROVIDE ROOM SERVICE
5.1 Take and process Take and process room
room service service orders.
orders.
5.2 Set up trays and Set up trays and
trolleys. trolleys.
5.3 Present and serve Present and serve food
food and beverage and beverage orders to
orders to guests. guests.
5.4 Present room Present room service
service account. account.
5.5 Clear away room Clear away room
service equipment. service equipment.
6. RECEIVE AND HANDLE GUEST CONCERNS
6.1 Listen to the Clear away room
complaint. service equipment.
6.2 Apologize to the Apologize to the guest.
guest.
6.3 Take proper action Take proper action on
on the complaint. the complaint.
6.4 Record complaint. Record complaint.
 Using Form No.1.4, convert the Training Gaps into a Training Needs/
Requirements. Refer to the CBC in identifying the Module Title or Unit of
Competency of the training needs identified.

Form No. 1.4: TRAINING NEEDS (SAMPLE)

Module Title/Module of
Gaps Duration (hours)
Instruction
COMMON COMPETENCIES
1. DEVELOP AND UPDATE INDUSTRY KNOWLEDGE
1.1 Seek information on Seeking information on
the industry. the industry.
1.2 Update industry Updating industry
knowledge. knowledge.
16 hours
1.3 Develop and update Developing and
local knowledge. updating local
knowledge.
1.4 Promote products Promoting products and
and services to services to customers.
customers.
CORE COMPETENCIES
1. PREPARE THE DINING ROOM/RESTAURANT AREA FOR SERVICE
1.1 Take table Taking table
reservations. reservations.
1.2 Prepare service Preparing service
stations and equipment. stations and equipment.
24 hours
1.3 Set up the tables in Setting up the tables in
the dining area. the dining area.
1.4 Set the Setting the
mood/ambiance of the mood/ambiance of the
dining area. dining area.
2. WELCOME GUESTS AND TAKE FOOD AND BEVERAGE ORDERS
2.1 Welcome and greet Welcoming and greeting
guests. guests.
2.2 Seat the guests. Seating the guests.
2.3 Take food and Taking food and
beverage orders. beverage orders. 56 hours
2.4 Liaise between Liaising between
kitchen and service kitchen and service
areas. areas.

3. PROMOTE FOOD AND BEVERAGE PRODUCTS

3.1 Know the product. Knowing the product.
3.2 Undertake Undertaking suggestive
suggestive selling. selling. 18 hours
3.3 Carry out Upselling Carrying out Upselling
strategies. strategies.
4. PROVIDE FOOD AND BEVERAGE SERVICES TO GUESTS
4.1 Serve food orders. Serving food orders.
4.2 Assist the diners. Assisting the diners.
4.3 Perform banquet or Performing banquet or
catering food service. catering food service.
4.4 Serve beverage Serving beverage
orders. orders.
120 hours
4.5 Process payments Processing payments
and receipts. and receipts.
4.6 Conclude food Concluding food service
service and close down and close down dining
dining area. area.
4.7 Manage intoxicated Managing intoxicated
persons. persons.
5. PROVIDE ROOM SERVICE
5.1 Take and process Taking and processing
room service orders. room service orders.
5.2 Set up trays and Setting up trays and
trolleys. trolleys.
5.3 Present and serve Presenting and serving
food and beverage food and beverage 80 hours
orders to guests. orders to guests.
5.4 Present room Presenting room
service account. service account.
5.5 Clear away room Clearing away room
service equipment. service equipment.
6. RECEIVE AND HANDLE GUEST CONCERNS
6.1 Listen to the Listening to the
complaint. complaint.
6.2 Apologize to the Apologizing to the 32 hours
guest. guest.
6.3 Take proper action Taking proper action on
on the complaint. the complaint.
6.4 Record complaint. Recording complaint.
 TRAINING PLAN

Qualification: FOOD AND BEVERAGE SERVICES NC II

Trainees’
Training Mode of Facilities/Tools and Assessmen Date and
Training Staff Venue
Activity/Task Training Equipment t Method Time
Requirements
COMMON COMPETENCIES
1. DEVELOP AND UPDATE INDUSTRY KNOWLEDGE
1.1 Seek 1.1 Seek  Media  Individual
information on information on  Internet report
Internship Sheryl Ann East Asia December
the industry the industry B.  Personal Royale  Interview 05 to
Diamante- observation and Hotel December
1.2 Update 1.2 Update FBS experience 06, 2016
continuously continuously Supervisor  Industry
relevant relevant 7:00 AM
industry industry journals to 4:00
knowledge knowledge PM

1.3 Develop and 1.3 Develop and

update local update local
knowledge knowledge

1.4 Promote 1.4 Promote

products and products and
services to services to
customers customers
 Trainees’
Training Mode of Facilities/Tools and Assessmen Date and
Training Staff Venue
Activity/Task Training Equipment t Method Time
Requirements
CORE COMPETENCIES
1. PREPARE THE DINING ROOM/RESTAURANT AREA FOR SERVICE
1.1 Take table 1.1 Take table Raul C.  Reservation  Simulation December
reservation reservation Cogama Sheets 07 to
Dual Villamor  Oral
Jr.-Trainer  Logbook December
Training College question-
1.2 Prepare 1.2 Prepare  Napkins 09, 2016
System of ing
service service  Menu folders Business 8:00 AM
stations and stations and  Order slips and Arts to 12:00
equipment equipment  Wine list NOON
 Condiments
1.3 Set-up the 1.3 Set-up the
 Toothpicks
tables in the tables in the
dining area dining area  Table
cloth/Placemats
1.4 Set the mood/ 1.4 Set the mood/  Salt and Pepper
ambiance of ambiance of shakers
the dining area the dining area  Dinnerware/
chinaware
 Glassware
 Silverware/
Flatware
 Hollowware
 Gueridon
 Refrigerators
Sheryl Ann  Reservation  Direct December
B. Sheets observa- 07 to
East Asia
Diamante-  Logbook tion/hands December
Royale
FBS  Computer -on job 09, 2016
Hotel
Supervisor  Reservation Cards  Interview 1:30 PM
 Napkins to 4:30
 Menu folders PM
 Order slips
  Wine list
 Condiments
 Toothpicks
 Table
cloth/Placemats
 Salt and Pepper
shakers
 Dinnerware/
chinaware
 Glassware
 Silverware/
Flatware
 Hollowware
 Gueridon
 Cake display
 Refrigerators/
Chiller
 Coffee
makers/machines
 Point Of Sales
(POS)
 Wine service
equipment
 Service tray stands
2. WELCOME GUESTS AND TAKE FOOD AND BEVERAGE ORDERS
2.1 Welcome and 2.1 Welcome and Raul C.  Menu  Simulation December
greet guests greet guests Cogama 10 to
Dual  Checklist/ Order Villamor  Oral
Jr.-Trainer December
2.2 Seat the guest 2.2 Seat the guest Training slip College question- 17, 2016
2.3 Take food and 2.3 Take food and System of ing
 Dining table Business (excluding
beverage beverage
 Dining chair and Arts Sunday)
orders orders
8:00 AM
2.4 Liaise 2.4 Liaise
to 12:00
between between
NOON
kitchen and kitchen and
 service areas service areas Sheryl Ann  Menu East Asia  Direct December
B. Royale observa- 10 to
Diamante-
 Checklist/ Order
Hotel December
tion/hands
slip
FBS -on job 17, 2016
Supervisor  Dining table
 Interview (excluding
 Dining chair Sunday)
1:30 PM
to 4:30
PM
3. PROMOTE FOOD AND BEVERAGE PRODUCTS
3.1 Know the 3.1 Know the Sheryl Ann  Menu East Asia  Direct December
product product B. Royale observa- 19 to
Internship
Diamante- Hotel tion/hands December
3.2 Undertake 3.2 Undertake
FBS -on job 21, 2016
Suggestive Suggestive
Supervisor
selling selling  Interview 7:00 AM
to 4:00
3.3 Carry out 3.3 Carry out  Written PM
Upselling Upselling test
strategies strategies

4. PROVIDE FOOD AND BEVERAGE SERVICES TO GUESTS

4.1 Serve food 4.1 Serve food Raul C.  Dinnerware/ Villamor  Simulation January
orders orders Cogama chinaware College 03 to 19 ,
Dual  Oral
Jr.-Trainer  Glassware of 2016
4.2 Assist the 4.2 Assist the Training question-
 Silverware/ Business
diners diners System ing 8:00 AM
Flatware and Arts to 12:00
4.3 Perform 4.3 Perform  Hollowware  Written NOON
banquet or banquet or test
 Wines
catering food catering food
 Bar tools
service service
 Dining room/
4.4 Serve 4.4 Serve restaurant
beverage beverage equipment
orders orders
4.5 Process 4.5 Process Sheryl Ann  Dinnerware/ East Asia  Direct January
payments and payments and B. chinaware Royale observa- 03 to 19 ,
receipts receipts Diamante- Hotel 2016
 Glassware tion/hands
4.6 Conclude food 4.6 Conclude food FBS  Silverware/ -on job 1:30 PM
service and service and Supervisor Flatware  Interview to 4:30
close down close down  Hollowware PM
dining area dining area  Wines  Written
4.7 Manage 4.7 Manage  Bar tools test
intoxicated intoxicated  Dining room/
persons persons restaurant
equipment

5. PROVIDE ROOM SERVICE

5.1 Take and 5.1 Take and Sheryl Ann  Trays and trolleys East Asia  Direct January
process room process room B.  Menu Royale observa- 20 to 31 ,
Internship
service orders service orders Diamante- Hotel tion/hands 2016
FBS  Linen
5.2 Set up trays 5.2 Set up trays -on job 7:00 AM
Supervisor  Dinnerware/
and trolleys and trolleys chinaware  Interview to 4:00
 Glassware PM
5.3 Present and 5.3 Present and  Written
serve food serve food  Silverware/ test
and beverage and beverage Flatware
orders to orders to
guests guests
5.4 Present room 5.4 Present room
service service
account account
5.5 Clear away 5.5 Clear away
room service room service
equipment equipment
6. RECEIVE AND HANDLE GUEST CONCERNS
6.1 Listen to the 6.1 Listen to the Sheryl Ann  Complaint book/ East Asia  Direct February
complaint complaint B. Logbook Royale observa- 01 to
Internship
Diamante- Hotel tion February
6.2 Apologize to 6.2 Apologize to
FBS 04, 2016
the guest the guest  Interview
Supervisor 7:00 AM
6.3 Take proper 6.3 Take proper  Written to 4:00
action on the action on the test PM
complaint complaint
6.4 Record 6.4 Record
complaint complaint

RAUL C. COGAMA JR. SHERYL ANN B. DIAMANTE ALENA C. WATERS

Institution’s Industry Industry Supervisor Trainee
Coordinator
 Technical Education and Skills Development Authority
Villamor College of Business and Arts
TRAINEE’S RECORD BOOK
Trainee’s No. 025
NAME: ALENA C. WATERS__________________________
QUALIFICATION: FOOD AND BEVERAGE SERVICES NC II
TRAINING DURATION: 338 HOURS___________________
TRAINER: RAUL C. COGAMA JR._____________________
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.
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.
NOTES:

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 BASIC COMPETENCIES Unit of Competency: 2. PARTICIPATE IN WORKPLACE
COMMUNICATION
NC Level II
Unit of Competency: 1. PARTICIPATE IN WORKPLACE
COMMUNICATION Learning Task/Activity Date Instructors
NC Level II Outcome Required Accomplished Remarks

Learning Task/Activity Date Instructors

2.1 Describe
Outcome Required Accomplished Remarks
and identify
team role and
1.1 Obtain responsibility
and convey in a team
workplace
information 2.2 Describe
work as a
1.2 Speak team member
English at a
basic 2.3 Work
operational effectively
level with
colleagues
1.3 Partici-
pate in 2.4 Work in a
workplace socially
meeting and diverse
discussion environment

1.4 Complete
relevant work _____________________ ____________________
related
Trainee’s Signature Trainer’s Signature
documents

_____________________ ____________________
Trainee’s Signature Trainer’s Signature
Unit of Competency: 3. PRACTICE CAREER Unit of Competency: 4. PRACTICE OCCUPATIONAL HEALTH
PROFESSIONALISM AND SAFETY PROCEDURES
NC Level II NC Level II
Learning Task/Activity Date Instructors Learning Task/Activity Date Instructors
Outcome Required Accomplished Remarks Outcome Required Accomplished Remarks

3.1 Integrate 4.1 Evaluate

personal hazard and
objectives risks
with
organizational 4.2 Control
goals hazards and
risks
3.2 Set and
meet work 4.3 Maintain
priorities occupational
health and
3.3 Maintain safety
professional awareness
growth and
development 4.4 Perform
basic first-aid
procedures
_____________________ ____________________
Trainee’s Signature Trainer’s Signature _____________________ ____________________
Trainee’s Signature Trainer’s Signature
 COMMON COMPETENCIES Unit of Competency: 2. OBSERVE WORKPLACE HYGIENE
PROCEDURES
NC Level II
Unit of Competency: 1. DEVELOP AND UPDATE INDUSTRY
KNOWLEDGE Learning Task/Activity Date Instructors
NC Level II Outcome Required Accomplished Remarks

Learning Task/Activity Date Instructors

2.1 Follow
Outcome Required Accomplished Remarks
hygiene
procedures
1.1 Seek
information on 2.2 Identify
the industry and prevent
hygiene risk
1.2 Update
continuously
relevant _____________________ ____________________
industry
Trainee’s Signature Trainer’s Signature
knowledge

1.3 Develop
and update
local
knowledge

1.4 Promote
products and
services to
customers

_____________________ ____________________
Trainee’s Signature Trainer’s Signature
Unit of Competency: 3. PERFORM COMPUTER OPERATIONS Unit of Competency: 4. PERFORM WORKPLACE AND SAFETY
PRACTICES
NC Level II
NC Level II
Learning Task/Activity Date Instructors
Outcome Required Accomplished Remarks Learning Task/Activity Date Instructors
Outcome Required Accomplished Remarks
3.1 Plan and
prepare task 4.1 Practice
to be workplace
undertaken procedures for
health, safety
3.2 Input data and security
into a practices
computer
4.2 Perform
3.3 Assess child
information protection
using duties
computer relevant to the
tourism
3.4 Produce/ industry
output data
using 4.3 Observe
computer and monitor
system people

3.5 Maintain 4.4 Deal with

computer emergency
system situations

4.5 Maintain
_____________________ ____________________ safe personal
Trainee’s Signature Trainer’s Signature presentation
standards

4.6 Maintain a
safe and
secure
 Unit of Competency: 5. PROVIDE EFFECTIVE CUSTOMER
workplace SERVICE
NC Level II
_____________________ ____________________ Learning Task/Activity Date Instructors
Trainee’s Signature Trainer’s Signature Outcome Required Accomplished Remarks

5.1 Greet
customers

5.2 Identify needs

of customers

5.3 Deliver
service to
customer

5.4 Handle
queries through
use of common
business tools
and technology

5.5 Handle
complaints/
conflict situations,
evaluation and
recommendations

_____________________ ____________________
Trainee’s Signature Trainer’s Signature
 CORE COMPETENCIES Unit of Competency: 2. WELCOME GUESTS AND TAKE FOOD
AND BEVERAGE ORDERS

Unit of Competency: 1. PREPARE THE DINING ROOM/ NC Level II

RESTAURANT AREA FOR SERVICE Learning Task/Activity Date Instructors
NC Level II Outcome Required Accomplished Remarks

Learning Task/Activity Date Instructors

2.1 Welcome
Outcome Required Accomplished Remarks
and greet
1.1 Take table guests
reservation
2.2 Seat the
1.2 Prepare guest
service
stations and 2.3 Take food
equipment and beverage
orders
1.3 Set-up the
tables in the 2.4 Liaise
dining area between
kitchen and
1.4 Set the service areas
mood/
ambiance of ____________________ ____________________
the dining
area Trainee’s Signature Trainer’s Signature

__________________ __________________
Trainee’s Signature Trainer’s Signature
Unit of Competency: 3. PROMOTE FOOD AND BEVERAGE Unit of Competency: 4. PROVIDE FOOD AND BEVERAGE
PRODUCTS SERVICES TO GUESTS
NC Level II NC Level II
Learning Task/Activity Date Instructors Learning Task/Activity Date Instructors
Outcome Required Accomplished Remarks Outcome Required Accomplished Remarks

3.1 Know the 4.1 Serve food

product orders

3.2 Undertake 4.2 Assist the diners

Suggestive
selling 4.3 Perform
banquet or catering
3.3 Carry out food service
Upselling
strategies 4.4 Serve beverage
orders

4.5 Process
payments and
_____________________ ____________________ receipts
Trainee’s Signature Trainer’s Signature
4.6 Conclude food
service and close
down dining area

4.7 Manage
intoxicated persons

_____________________ ____________________
Trainee’s Signature Trainer’s Signature
Unit of Competency: 5. PROVIDE ROOM SERVICE Unit of Competency: 6. RECEIVE AND HANDLE GUEST
CONCERNS
NC Level II
NC Level II
Learning Task/Activity Date Instructors
Outcome Required Accomplished Remarks Learning Task/Activity Date Instructors
Outcome Required Accomplished Remarks
5.1 Take
and process 6.1 Listen to
room service the
orders complaint

5.2 Set up 6.2 Apolo-

trays and gize to the
trolleys guest

5.3 Present 6.3 Take

and serve proper
food and action on the
beverage complaint
orders to
guests 6.4 Record
complaint
5.4 Present
room service
account ____________________ ____________________
Trainee’s Signature Trainer’s Signature
5.5 Clear
away room
service
equipment

____________________ ____________________
Trainee’s Signature Trainer’s Signature
 TRAINEE’S PROGRESS SHEET

Raul C.
Name : Alena C. Waters Trainer :
Cogama Jr.
Food and Beverage Nominal
Qualification : : 320 Hours
Services NC II Duration
Training Date Date Trainee’s Supervisor’s
Units of Competency Training Activity Rating
Duration Started Finished Initial Initial
1. Prepare the dining room/ 1.1 Take table 6 hours Competent
restaurant area for service reservation
1.2 Prepare
service stations 6 hours
and equipment
1.3 Set-up the
tables in the 6 hours
dining area
1.4 Set the
mood/ambiance 6 hours
of the dining
area

Total
Note: The trainee and the supervisor must have a copy of this form. The column for rating maybe used either by giving a numerical rating or
simply indicating competent or not yet competent. For purposes of analysis, you may require industry supervisors to give a numerical rating for
the performance of your trainees. Please take note however that in TESDA, we do not use numerical ratings.

TRAINING SESSION EVALUATION FORM

RATING SCALES:
5 – Outstanding
4 – Very Good/Very Satisfactory
3 – Good/Adequate
2 – Fair/Satisfactory
1 – Poor/Unsatisfactory

TRAINERS/INSTRUCTORS 1 2 3 4 5
Name of Trainer: RAUL C. COGMA JR.
1. Orients trainees about CBT, the use of CBLM and the evaluation system. ✔
2. Discusses clearly the unit of competencies and outcomes to be attained at the start ✔
of every module.
3. Exhibits mastery of the subject/course he/she is teaching ✔

4. Motivates and elicits active participation from the students or trainees ✔

5. Keeps records of evidence/s of competency attainment of each student/trainees ✔

6. Instill value of safety and orderliness in the classrooms and workshops ✔

7. Instills the value of teamwork and positive work value of teamwork and positive ✔
work values
8. Instills good grooming and hygiene ✔

9. Instills value of time ✔

10. Quality of voice while teaching ✔

11. Clarity of language/ dialect used in teaching ✔

12. Provides extra attention to trainees and students with specific learning needs ✔

13. Attends classes regularly and promptly ✔

14. Shows energy and enthusiasm while teaching ✔

15. Maximizes use of training supplies and materials ✔

16. Dress appropriately ✔

17. Shows empathy ✔

18. Demonstrates self-control ✔

RATING SCALES:
5 – Outstanding
4 – Very Good/Very Satisfactory
3 – Good/Adequate
2 – Fair/Satisfactory
1 – Poor/Unsatisfactory

PREPARATION 1 2 3 4 5
1. Workshop layout conforms with the components of a CBT workshop ✔

2. Number of CBLM is sufficient ✔

3. Objectives of every training session is well explained ✔

4. Expected activities/outputs are clarified ✔

 DESIGN AND DELIVERY
1. Course contents are sufficient to attain objectives ✔

2. CBLM are logically organized and presented ✔

3. Information Sheet are comprehensive in providing the required knowledge ✔

4. Examples, illustrations and demonstrations help you learn ✔

5. Practice exercises like Task/Job Sheets are sufficient to learn required skills. ✔

6. Valuable knowledge are learned through the contents of the course ✔

7. Training Methodologies are effective ✔

8. Assessment Methods and evaluation system are suitable for the trainees and ✔
the competency
9. Recording of achievements and competencies acquired is prompt and ✔
comprehensive
10. Feedback about the performance of learners are given immediately. ✔

TRAINING FACILITIES/RESOURCES
1. Training Resources are adequate ✔

2. Training Venue is conducive and appropriate ✔

3. Equipment, Supplies, and Materials are sufficient ✔

4. Equipment, Supplies and Materials are suitable and appropriate ✔

5. Promptness in providing Supplies and Materials ✔

SUPPORT STAFF
 1. Support Staff are accommodating ✔

Comments / Suggestions:

______________________________________________________________________________________________________________

______________________________________________________________________________________________________________

______________________________________________________________________________________________________________

SELF EVALUATION
During the session, did I? Yes No
1. Establish an atmosphere of trust? ✔

2. Encourage participation of the trainees? ✔

3. Assist the trainees when they needed assistance? ✔

4. Consider the feedback of trainees? ✔

5. Remain aware of non verbal communication? ✔

6. Praise effort? ✔

7. Summarize key points? ✔

8. Vary activities and tasks to aid attainment of competency? ✔

9. Provide opportunities for practice? ✔

10. Achieve the learning objectives? ✔

 SUPERVISED INDUSTRY TRAINING OR ON THE JOB TRAINING EVALUATION FORM

LEGEND:
5 – Outstanding
4 – Very Good/Very Satisfactory
3 – Good/Adequate
2 – Fair/Satisfactory
1 – Poor/Unsatisfactory
NA – not applicable

Item Question Ratings

No.
 INSTITUTIONAL EVALUATION 1 2 3 4 5 NA

Has Villamor College of Business and Arts conducted an orientation about

the SIT/OJT program, the requirements and preparations needed and its
1. ✔
expectation?
Has Villamor College of Business and Arts provided the necessary
assistance such as referrals or recommendations in finding the company for
2. ✔
OJT?
3. Has Villamor College of Business and Arts showed coordination with the ✔
industry partner in the design and supervision of your SIT/OJT?
4. Has your in-school training adequate to undertake Industry partner ✔
assignment and its challenges?
5. Has Villamor College of Business and Arts monitored your progress in the ✔
Industry?
6. Has the supervision been effective in achieving your OJT objective and ✔
providing feedbacks when necessary?
7. Did Villamor College of Business and Arts conduct assessment of your ✔
SIT/OJT program upon completion?
8. Where you provided with the results of the Industry and Villamor College of ✔
Business and Arts’ assessment of your OJT?
Comments/Suggestions:
Item Question Ratings
No.

INDUSTRY PARTNER 1 2 3 4 5 NA

1. Was the Industry partner appropriate for your type of training required and/or ✔
desired?
2. Has the industry partner designed the training to meet your objectives and ✔
expectations?
3. Has the industry partner showed coordination with Villamor College of ✔
Business and Arts in the design and supervision of the SIT/OJT?
4. Has the Industry Partner and its staff welcomed you and treated you with ✔
respect and understanding?
Has the industry partner facilitated the training, including the provision of the ✔
necessary resources such as facilities and equipment needed to achieve
5.
your OJT objectives?
6. Has the Industry Partner assigned a supervisor to oversee you work or ✔
training?
7. Was the supervisor effective in supervising you through regular meetings, ✔
consultations and advise?
8. Has the training provided you with the necessary technical and administrative ✔
exposure or real world problems and practices?
9. Has the training program allowed you to develop self-confidence, self ✔
motivation and positive attitude towards work?
 10. Has the experience improved your personal skills and human relations? ✔
11. Are you satisfied with your training in the Industry? ✔
Comments/Suggestions:

Signature: ________________________
Printed Name: ALENA C. WATERS Qualification: FOOD AND BEVERAGE SERVICES NCII
Host Industry Partner: HOTEL RESTAURANT Supervisor: SHERYL ANN B. DIAMANTE
Period of Training: DECEMBER 05-FEBRUARY 04, 2016 Instructor: RAUL C. COGAMA JR.