Industry Partner

PAMBAYANG KOLEHIYO NG MAUBAN
TRAINING PLAN
QUALIFICATION: FOOD AND BEVERAGE SERVICES NC II (320 hours)
Core Training Mode of Staff Facilities/Tools Venue Assessment Date and Time
Competency Activity /Task Training and Equipment Method
Core 1. Prepare
the dining
room/restaurant
area from the
service
Date Developed: Document No.

Food and Beverage
Services NC II February 2022
Issued by:
Developed by:
Supervised Work Page 1 of 2
Based Learning Maricar M. Gumisad
Revision #01
SUPERVISED INDUSTRY TRAINING OR ON THE JOB TRAINING

EVALUATION FORM
Qualification: Food and Beverage Services NC II
Legend:
5- Outstanding 4- Very Good/Very Satisfactory 3- Good/Adequate 2- Fair/Satisfactory 1- Poor/Unsatisfactory
Item No. Questions Ratings

INSTITUTIONAL EVALUATION 1 2 3 4 5 N/A
1. Has (your institution) conducted an orientation about the SIT/OJT program, the
requirements and preparations needed and its expectations?
2. Has (your institution) the provided the necessary assistance such as referrals or
recommendations in finding the company for your OJT?
3. Has (your institution) 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?

Food and Beverage
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5. Has (your institution) monitored your progress in the Industry?

6. Has the supervision been effective in achieving your OJT objectives and providing
feedbacks when necessary?
7. Did (your institution) conduct assessment of your SIT/OJT program upon completion?
8. Were you provided with the results of the Industry and (your institution)’s assessment of
your OJT?
Comments/Suggestions:
Item No. Questions Ratings

INDUSTRY PARTNER EVALUATION 1 2 3 4 5 N/A
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 objective and expectations?
3. Has the industry partner showed coordination with Pangasinan School of Arts and Trades in
the design and supervision of the SIT/OJT?
4. Has the industry partner and staff welcomed you and treated you with respect and
understanding?
5. Has the industry partner stated the training, including the provision of the necessary
resources such as facilities and equipment needed to achieve your OJT objective?
6. Has the Industry Partner assigned a supervisor to training? Oversee. Your work.
Or training?
7. Was the supervisor effective in supervising you through regular meetings, consultations and
advice?
8. Has the training provided you with the necessary technical and administrative exposure of
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?

Food and Beverage
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11. Are you satisfied with your training in the industry?

Comments/Suggestions:
The supervisor should pay more attention to the trainees for them to be able to improve their skills.
Signature: _____________
Printed Name: _____________
Qualification: FOOD AND BEVERAGE SERVICES NC II
Host Industry Partner:
Supervisor: ___________________
Period of Training: 10hrs
Trainers: ____________________

Food and Beverage
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Food and Beverage
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PROGRESS CHART
FOOD AND BEVERAGE SERVICES NC II
No. 1.PARTI OBTAIN SPEAK PARTICIPATE COMPLETE 2.WOR DESCRI IDENTIFY WORK WORK WORK IN 3.PRACTI INTEGRATE SET
CIPATE AND ENGLISH AT IN RELEVANT K IN BE OWN ROLE AS A EFFECTIV SOCIALLY CE PERSONAL AND
IN CONVEY A BASIC WORKPLACE WORK TEAM TEAM AND TEAM ELY WITH DIVERSE CAREER OBJECTIVES MEET
WORKP WORKPLA OPERATION MEETINGS RELATED ENVIR ROLE RESPONSIBI MEMB COLLEGU ENVIRONM PROFESI WITH WORK
LACE CE AL LEVEL AND DOCUMENTS ONME AND LITY WITHIN ER ES ENT ONALISM ORGANIZATION PRIORIT
COMMU INFORMATI DISSCUSSION NT SCOPE TEAM AL GOALS IES
NICATIO ON
N
NAME OF TRAINEE
1. Aman, Rosemel
2. Baterna, Cedrick
3. Bracero, Margie
4. Bauzon, Jhosua
5. Calubayan, Sherin
6. Calucin, Precious
7. Gujelde, Kaye Ann
8. Hablo, Robert
9. Legazpi, Roseline
10. Lumbao, Charizel
11. Malabaguio, Jessica
12. Mancenido, Karess
13. Moreno, Angeline

Food and Beverage
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14. Moreno, Mark Gerald

15. Oliveros, Jimboy
16. Orejola, Janine
17. Osoyos, Dan Mark
18. Passion, Patricia
19. Peñaojas, Realyn
20. Profeta, Jezalyn
21. Recaña, Triscia Mae
22. Sasa, Lady Dianne
23. Sequeña, Reina
24. Torente, Lean
25. Unlayao, Philip

No. NAME OF TRAINEE MAINTAIN 4.PRACTICE IDENTIFY EVALUATE CONT MAINTAI PERFOR 1.DEVELOP SEEK UPDATE DEVELOP PROMOT 2.OBSERVE FOLLO
PROFESSIO OCCUPATIO HAZARDS HAZARDS ROL N OHS M BASIC AND UPDATE INFOR INDUSTR AND E WORKPLACE W
NAL NALHEALTH AND RISKS AND RISKS HAZA AWARE FIRST-AID INDUSTRY MATIO Y UPDATE PRODUC HYGIENE HYGIEN
GROWTH AND SAFETY RDS NESS PROCED KNOWLEDGE N ON KNOWLE LOCAL TS AND PROCEDURES E
AND PROCEDURE AND URES THE DGE KNOWLED SERVICE PROCE
DEVELOPME S RISKS INDUS GE S TO DURES
NT TRY CUSTOM
ERS
1. Aman, Rosemel
2. Baterna, Cedrick
3. Bracero, Margie
4. Bauzon, Jhosua
8. Hablo, Robert

Food and Beverage
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16. Orejola, Janine
23. Sequeña, Reina
24. Torente, Lean
25. Unlayao, Philip

No. NAME OF TRAINEE IDENTIFY 3.PERFO PLAN INPUT ACCESS PROCED MAINTAIN 4.PERFORM FOLLOW PERFORM OBS DEAL MAINTAIN SAFE 5.PROVI
AND RM AND DATA INFORM URE/ COMPUTER WORKPLACE WORKPLAC CHILD ERV WITH PERSONAL DE
PREVENT COMPUT PREPARE ONFO ATION OUTPUT EQUIPMENT AND SAFETY E PROTECTION E EMERGE PRESENTATION EFFECTI
HYGIENE ER FOR COMP USING DATA AND PRACTICES PROCEDURE DUTIES AND NCY STANDARDS VE
RISKS OPERATI TASK TO UTER COMPU USING SYSTEMS S FOR RELEVANT TO MONI SITUATIO CUSTO
ONS BE TER COMPUT HEALTH, THE TOURISM TOR NS MER
UNDERTA ER SAFETY AND INDUSTRY PEO SERVIC
KEN SYSTEM SECURITY PLE E
PRACTICES
1. Aman, Rosemel
2. Baterna, Cedrick
3. Bracero, Margie
4. Bauzon, Jhosua
Food and Beverage
Issued by:
Developed by:
Revision #01
8. Hablo, Robert
16. Orejola, Janine
23. Sequeña, Reina
24. Torente, Lean
25. Unlayao, Philip

Food and Beverage
Issued by:
Developed by:
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No. NAME OF TRAINEE GREE IDENTI DELIV HANDLE HANDLE CORE 1. LO 1: TAKE LO 2: LO 3: SET- LO 4: SET CORE 2: LO 1: LO 2: LO 3:
T FY ER QUERIES COMPLAINTS/CON PREPARE TABLE PREPARE UP TABLES THE MOOD WELCOME WELCOME SEAT THE TAKE
RESERVATI SERVICE IN THE /AMBIANCE GUESTS AND AND GREET GUESTS
CUST NEEDS SERVI THROUGH USE FLICT SITUATIONS, DINING/RO ONS STATIONS DINING OF THE TAKE FOOD AND GUESTS FOOD
OMER OF CE TO OF COMMON EVALUATION AND OM AND AREA DINING AREA BEVERAGE AND
CUST CUST BUSINESS RECOMMENDATIO RESTAURA EQUIPMENT ORDERS BEVERA
OMER OMER TOOLS AND NS NT AREA GE
S TECHNOLOGY FOR ORDER
SERVICE S
1. Aman, Rosemel
2. Baterna, Cedrick
3. Bracero, Margie
4. Bauzon, Jhosua
8. Hablo, Robert
16. Orejola, Janine
23. Sequeña, Reina
24. Torente, Lean

Food and Beverage
Issued by:
Developed by:
Revision #01
25. Unlayao, Philip

No. NAME OF TRAINEE LO 4: CORE 3: LO 1: LO 2: LO 3: CORE LO1. SERVE LO2. ASSIST LO3. LO4. SERVE LO5. PROCESS LO 6. LO7. CORE 5:
LIAISE PROMOTE KNOW UNDERTAK CARRY 4:PROVIDE FOOD THE DINERS PERFORM BEVERAGE PAYMENTS AND CONCLUDE MANAGE PROVID
ORDERS BANQUET ORDERS RECEIPTS FOOD INTOXICA
BETWEEN FOOD AND THE E OUT UP- FOOD AND OR SERVICE TED E ROOM
KITCHEN BEVERAGE PRODU SUGGESTI SELLING BEVERAGE CATERING AND CLOSE PERSONS SERVIC
AND PRODUCTS CT VE STRATEG SERVICE FOOD DOWN E
SERVICE SELLING IES SERVICE DINING
AREAS AREA
1. Aman, Rosemel
2. Baterna, Cedrick
3. Bracero, Margie
4. Bauzon, Jhosua
8. Hablo, Robert
16. Orejola, Janine

Food and Beverage
Issued by:
Developed by:
Revision #01
23. Sequeña, Reina

24. Torente, Lean
25. Unlayao, Philip

No. LO 1: LO 2: LO 3: LO 4: LO 5: LO 6: LO 7: CORE 6: LO 1: TAKE LO 2: SET- LO 3: PRESENT LO 4: LO 5:
NAME OF TRAINEE SERVE ASSIS PERFORM SERVE PROCESS CONCLUDE MANAGE PROVIDE AND UP TRAYS AND SERVE PRESENT CLEAR
FOOD T THE BANQUET BEVERAG PAYMENTS FOOD SERVICE INTOXICAT ROOM PROCESS OR FOOD AND ROOM AWAY
ORDE DINER OR E AND AND CLOSE ED SERVICE ROOM TROLLEYS BEVERAGE SERVICE ROOM
RS S CATERING ORDERS RECEIPTS DOWN DINING PERSONS SERVICE ORDERS TO ACCOUNT SERVICE
FOOD AREA ORDERS GUESTS EQUIPMEN
SERVICE T
1. Aman, Rosemel
2. Baterna, Cedrick
3. Bracero, Margie
4. Bauzon, Jhosua
8. Hablo, Robert
16. Orejola, Janine

Food and Beverage
Issued by:
Developed by:
Revision #01

23. Sequeña, Reina
24. Torente, Lean
25. Unlayao, Philip
TRAINING DURATION: 320 hours DATE STARTED: MARCH 2022

TRAINER: MARICAR M. GUMISAD DATE FINISHED: JUNE 2022

Food and Beverage
Issued by:
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Name of Trainee Written Test Oral Questioning Demonstration Observation Total Remarks
20 % 20 % 40 % 20 % 100 %
Aman, Rosemel 89 18.6 87 18.4 90 37.6 88 18.5 93.1 PASSED
Baterna, Cedrick 91 18.9 89 18.6 92 38 90 18.8 94.3 PASSED
Bracero, Margie 94 19.4 91 18.9 93 38.3 92 19 95.6 PASSED
Bauzon, Jhosua 94 19.4 92 19 92.5 38.2 91.5 19 95.5 PASSED
Calubayan, Sherin 93 19.1 90 18.8 91 37.8 92 19 94.7 PASSED
Calucin, Precious 94 19.4 92 19 92.6 38.2 91 18.9 95.5 PASSED
Gujelde, Kaye Ann 85 18.2 84 18 86 36.6 83 17.9 90.7 PASSED
Hablo, Robert 94 19.4 91.5 18.9 92.7 38.2 91.5 19 95.5 PASSED
Legazpi, Roseline 88 18.5 87 18.4 89 37.3 90 18.8 93 PASSED
Lumbao, Charizel 89 18.6 88 18.5 87 36.8 86 18.3 92.2 PASSED
Malabaguio, Jessica 94 19.4 91.7 19 93 38.3 91 18.9 95.6 PASSED
Mancenido, Karess 94 19.4 91 18.9 92.5 38.2 92 19 95.5 PASSED
Moreno, Angeline 94 19.4 92 19 93 38.2 91 18.9 95.6 PASSED
Moreno, Mark Gerald 94 19.4 91 18.9 92.9 38.2 92 19 95.5 PASSED
Oliveros, Jimboy 95 19.4 92 19 94 38.5 93 19.1 96 PASSED
Orejola, Janine 93 19.1 90 18.8 92 38 91 18.9 94.8 PASSED
Osoyos, Dan Mark 91 18.9 89 18.6 90 37.6 89 18.6 93.5 PASSED
Passion, Patricia 94 19.4 91 18.9 93 38.8 92 19 95.6 PASSED
Peñaojas, Realyn 86 18.3 85 18.2 86 36.6 84 18 91.1 PASSED
Profeta, Jezalyn 94 19.4 92 19 93 38.3 91 18.9 95.6 PASSED

Food and Beverage
Issued by:
Developed by:
Revision #01
Recaña, Triscia Mae 94 19.4 91.5 18.9 92.5 38.2 91.5 19 95.5 PASSED
Sasa, Lady Dianne 93 19.1 90 18.8 92 38 91 18.9 94.8 PASSED
Sequeña, Reina 89 18.6 88 18.6 90 37.6 91 18.9 93.7 PASSED
Torente, Lean 94 19.4 92 19 93 38.3 91 18.9 95.6 PASSED
Unlayao, Philip 90 18.8 89 18.6 90 37.6 91 18.9 93.9 PASSED

Food and Beverage
Issued by:
Developed by:
Revision #01

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PAMBAYANG KOLEHIYO NG MAUBAN

Date Developed: Document No.

SUPERVISED INDUSTRY TRAINING OR ON THE JOB TRAINING

Qualification: Food and Beverage Services NC II

5- Outstanding 4- Very Good/Very Satisfactory 3- Good/Adequate 2- Fair/Satisfactory 1- Poor/Unsatisfactory

Item No. Questions Ratings

Date Developed: Document No.

5. Has (your institution) monitored your progress in the Industry?

Item No. Questions Ratings

Date Developed: Document No.

11. Are you satisfied with your training in the industry?

Date Developed: Document No.

Date Developed: Document No.

Date Developed: Document No.

14. Moreno, Mark Gerald

FOOD AND BEVERAGE SERVICES NC II

Date Developed: Document No.

10. Lumbao, Charizel

FOOD AND BEVERAGE SERVICES NC II

FOOD AND BEVERAGE SERVICES NC II

Date Developed: Document No.

25. Unlayao, Philip

FOOD AND BEVERAGE SERVICES NC II

Date Developed: Document No.

23. Sequeña, Reina

FOOD AND BEVERAGE SERVICES NC II

Date Developed: Document No.

17. Osoyos, Dan Mark

TRAINING DURATION: 320 hours DATE STARTED: MARCH 2022

Date Developed: Document No.

Date Developed: Document No.

Date Developed: Document No.

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