Sample 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, Average grade in: Average grade in:

literacy and English Math
numeracy (LL&N)
a. 95 and above a. 95 and above
b. 90 to 94 b. 90 to 94
c. 85 to 89 c. 85 to 89
d. 80 to 84 d. 80 to 84
a. 75 to 79 e. 75 to 79

Cultural and Ethnicity/culture:

language a. Ifugao
background
b. Igorot
c. Ibanag
d. Gaddang
e. Muslim
f. Ibaloy
g. Others( please specify)_____________

Education & Highest Educational Attainment:

general a. High School Level
knowledge
b. High School Graduate
c. College Level
d. College Graduate
e. with units in Master’s degree
f. Masteral Graduate
g. With units in Doctoral Level
h. Doctoral Graduate
Sex a. Male

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 Characteristics of learners
b. Female
Age Your age: _____
Physical ability 1. Disabilities(if any)_____________________
2. Existing Health Conditions (Existing illness
if any)
a. None
b. Asthma
c. Heart disease
d. Anemia
e. Hypertension
f. Diabetes
g. Others(please specify) ___________________

Previous Housekeeping Certificates

experience with a. NC Holder for Housekeeping NC II
the topic b. Housekeeping NC II Trainer
c.

Number of years as a competency trainer

______

Previous List down trainings related to NC

learning
experience Commercial Cooking NC III
Bread and Pastry NC II

National Certificates acquired and NC level

Training Level
completed Bread and Pastry Production NC II
Commercial Cooking NC III

Special courses Other courses related to NC

a. Units in education
b. Master’s degree units in education
c. Others(please specify)
_________________________

Learning styles a. 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
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 Characteristics of learners

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.
b. 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.
c. 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.
d. Activist - Learns by having a go
e. Reflector - Learns most from activities
where they can watch, listen and then
review what has happened.
f. Theorist - Learns most when ideas are
linked to existing theories and concepts.
g. Pragmatist - Learns most from learning
activities that are directly relevant to their
situation.
Other needs a. Financially challenged
b. Working student
c. Solo parent
d. Others(please specify)
___________________________

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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.
CAN I?... YES NO
BASIC COMPETENCIES
1. Participate in workplace communication 
1.1 Obtain and convey workplace information 

1.2 Complete relevant work related 

documents

1.3 Participate in workplace meeting and 

discussion

2. Work in team environment 

2.1 Describe and identify team role and 
responsibility in a team
2.2 Describe work as a team member 

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 hazard and risks 
4.3 Control hazards and risks 
4.4 Maintain occupational health and safety 
awareness
COMMON COMPETENCIES
1. Develop and update industry knowledge 
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 1.1 Identify and access key sources of 
information on the industry
1.2 Access, apply and share industry 
information
1.3 Update continuously relevant industry 
knowledge
2. Observe workplace hygiene procedures 
2.1 Practice personal grooming and hygiene 
2.2 Practice safe and hygienic handling, storage 
and disposal of food, beverage and materials
2.3 Identify and respond to hygienic risk 
2.4 Cleaning and disinfectant 
3. Perform computer operations 
3.1 Identify and explain the functions, general 
features and capabilities of both hardware
and software
3.2 Prepare and use appropriate hardware and 
software according to task requirement
3.3 Use appropriate devices and procedures to 
transfer files/data
3.4 Produce accurate and complete data 
according to the requirements
3.5 Maintain computer system 
4.Perform workplace and safety practices 
4.1 Practice workplace safety, security and 
hygiene systems, processes and operations
4.2 Respond appropriately to faults, problems 
and emergency situations in line with
enterprise guidelines
4.3 5’s in workplace 
4.4 Environmental protection awareness 
.5. Provide effective customer service 
5.1 Apply effective verbal and non-verbal 
communication skills to respond to
customer needs

5.2 Provide prompt and quality service to 

customer
5.3 Handle queries promptly and correctly in 
line with enterprise procedures
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 5.4 Handle customer complaints, evaluation and 
recommendations
CORE COMPETENCIES

1. Provide a link between kitchen and service area 

1.1 Liase between kitchen and service areas 

1.2 Clean and clear food service area 

2. Provide food and beverage service area 

2.1 Prepare dining/ restaurant area for 

service
2.2 Prepare and set tables 
2.3 Welcome customers 
2.4 Take and process orders 
2.5 Serve and clear food and drink 
2.6 Close down restaurant/ dining area 

3. Provide room service 

3.1 Take and process room service orders 

3.2 Set-up trays and trolleys 
3.3 Present room service meals and beverage 
to guest
3.4 Present room service accounts 
3.5 Clear room service area 

4. Develop and update food and beverage knowledge 

4.1 Research general information on food and 

beverage cocktails
4.2 Share information with customers 

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.

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Evidences/Proof of Current Competencies (Sample)

Form 1.2: Evidence of Current Competencies acquired related to

Job/Occupation

Current
Proof/Evidence Means of validating
competencies
Develop and Certificate of Training-
update food and KNAS Demonstration
beverage
knowledge
Provide Room Certificate of Employment
Service as service crew of a hotel Interview

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 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/Requirement
Outcomes based on CBC s
1. Provide a Link between kitchen and service area
Liase between kitchen and Liase between
service areas kitchen and service
areas
Clean and clear food Clean and clear food
service area service area
Required Units of Current Training
Competency/Learning Competencies Gaps/Requirement
Outcomes based on CBC s
2. Provide food and beverage services
Prepare dining/restaurant Prepare
area for service dining/restaurant
area for service
Prepare and set tables Prepare and set
tables
Welcome customers Welcome customers
Take and process orders Take and process
orders
Serve and clear food and Serve and clear food
drinks and drinks
Close down Close down
restaurant/dining area restaurant/dining
area
3. Provide room service
Take and process room Take and process
service orders room service orders

Set-up trays and trolleys Set-up trays and

trolleys

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Present room service Present room service
meals and beverages to meals and beverages
guest to guest
Present room service Present room service
accounts accounts
Clear room service area Clear room service
area
4. Develop and update food and beverage knowledge
Research general Research general
information on food and information on food
beverage cocktails and beverage
cocktails
Share information with Share information
customers with customers

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 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)

Training Needs Module Title/Module of

Instruction
(Learning Outcomes)
Liase between kitchen and service areas
1. Provide a Link
Clean and clear food service area between kitchen and
service area

Prepare dining/restaurant area for

service 2. Provide food and
Prepare and set tables beverage services
Welcome customers
Take and process orders
Serve and clear food and drinks
Close down restaurant/dining area

Food and Date Developed: Document No.

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 Date Developed: Document No.
Food and Beverage
May 2014 Issued by:
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Page 11 of
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Beverage Services Rosalia T. Torniado Revision # 0