PARTS OF A COMPETENCY – BASED LEARNING MATERIALS

COMPETENCY – BASED
LEARNING MATERIAL

Sector:
TOURISM
Qualification Title:
FOOD AND BEVERAGE SERVICES NATIONAL COMPETENCY. ||
Unit of Competency:
DESIGNPROVIDE
A COVER PAGE
ROOM FOR YOUR MODULE
SERVICE
Module Title:
Proper execution on Providing Room Service to the guest

Southern Luzon State University

LUCENA CAMPUS
Lucena City

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 QUALIFICATION TITLE
WHAT NC ?

COMPETENCY BASED LEARNING MATERIALS

List of Competencies

No. Unit of Competency Module Title Code

1 Prepare the dining Prepare the dining TRS512387
room/restaurant area room/restaurant area for
for service service
2 Welcome guests and Welcome guests and TRS512388
takefood and takefood and
beverageorders beverageorders
3 Promote food and Promote food and TRS512389
beverage products beverage products
4 Provide food and Provide food and TRS512390
beverage servicesto beverage servicesto
guests guests
5 Provide room service Provide room service TRS512391
6 Receive and handle Receive and handle guest TRS512392
guest concerns concerns

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 HOW TO USE THIS COMPETENCY-BASED LEARNING MATERIAL

HOW TO USE THIS COMPETENCY-BASED LEARNING

MATERIALS

Welcome to the module in Providing Room Service. This module

contains training materials and activities for you to perform and complete.

The unit of competency “Provide Room Service” contains knowledge,

skills and attitudes required for FOOD AND BEVERAGE SERVICES (FBS)
NC II.

You are required to go through a series of activities in order to

complete each learning outcome of the module. In each learning outcome
are Information Sheets, Self-Checks, Task Sheets and Job Sheets. Follow
these activities on your own. If you have questions, do not hesitate to ask
your facilitator for assistance.

The goal of this course is the development of practical skills. To gain

these, you must learn basic concepts and technologies. For the most part,
you will get this information from the Information Sheets.

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 This module was prepared to help you achieve the required
competency in “Providing Room Services”.

This will be the source of information for you to acquire knowledge

and skills in this particular competency independently and at your own
pace, with minimum supervision or help from your instructor.

Remember to:

Work through all information and complete the activities in each

section.

Read Information Sheets and complete the Self-Checks. Suggested

references are included to supplement the materials provided in this
module.

Perform the Task Sheets and Job Sheets until you are confident that
your outputs conform to the Performance Criteria Checklist that
follows the sheets.

Submit outputs of the Task Sheets and Job Sheets to your facilitator
for evaluation and recording in the Accomplishment Chart. Outputs
shall serve as your portfolio during the Institutional Competency
Evaluation. When you feel confident that you have had sufficient
practice, ask your Trainer to evaluate you. The results of your
assessment will be recorded in your Progress Chart and/or
Accomplishment Chart.

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 You must pass the Institutional Competency Evaluation for this
competency before moving to next competency. A Certificate of Achievement
will be awarded to you after passing the evaluation.

You need to complete this module before you can perform the module
on Developing and Updating Food and Beverage Knowledge.

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 MODULE CONTENT

Qualification Title : Food and Beverage Services (FBS) NC II

Unit of Competency : Provide Room Services
Module Title : Providing Room Services

Introduction:

This module focuses on the competencies and information

necessary for delivering room service in commercial lodging facilities.
Typically, this responsibility falls under the purview of food and
beverage attendants in larger establishments, though it may also
involve front office staff and kitchen personnel.
Learning Outcomes:

Upon completion of this module, the trainee/ student must be able to:

1. Take and process room service orders

2. Set-up trays and trolleys

3. Present room service meals and beverages to guest

4. Present room service accounts

5. Clear room service area

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Assessment Criteria:

1. Appropriate training facilities/resources are prepared based on the

session requirement.
2. Learning stations are prepared and set-up according to learning
activities.
3. Tools and equipments are prepared and set-up according to
learning activities.
4. Pre-assessment instruments are prepared in accordance with the
number of learners.
5. Contents and procedures of pre-training assessment are explained
according to guidance.
6. Evidence is gathered using the assessment tools specified in the
evidence plan.
7. Evidences are evaluated and feedbacks are discussed based on the
results of the pre-training assessment.

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 LEARNING TAKE AND PROCESS ROOM SERVICE
OUTCOME #1 ORDERS

CONTENT:

1. Taking Room Service Orders

ASSESSMENT CRITERIA:

Answer telephone with proper telephone etiquettes

Check name of customer during interaction
Clarifies, repeat and checks details accurately
Uses selling techniques when appropriate
Advise clients of approximate time of delivery
Records service orders according to establishment’s standards
Promptly transfer orders in appropriate location for preparation

CONDITIONS:
Student/ trainee must be provided with the following:
1. WORKPLACE LOCATION
2. TOOLS, ACCESSORIES AND SUPPLIES
Door Knob Menu

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 Telephone
Pen and Paper
3. TRAINING RESOURCES
Competency-Based Learning Materials
Audio/Video Materials

ASSESSMENT METHOD:

Written Test
Performance Test

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 LEARNING EXPERIENCES

Learning Outcome No. 1

TAKE AND PROCESS ROOM SERVICE ORDERS

Learning Activities Special Instructions

Read and understand the
Information Sheet and check
Read Information Sheet 3.1-1 on
yourself by answering the Self-
Room Service Orders
Check 3.1-1 on Taking Room Service
Orders. You must answer all
questions correctly before
proceeding to the next activity.

Do not hesitate to ask your trainer

about the use of this module.

Answer Self Check 3.1-1 on Room Observe the telephone courtesies

Service Orders and other necessary information
presented in the film.

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 You may browse the internet for
additional information on different
room service standards per
institution, procedures in taking
orders, selling techniques, verifying
procedures, telephone
courtesy/manners, etc.

View film on “How to Take Room

Service Orders” After performing the Job sheet,
evaluate your own performance
using the Performance Criteria
Checklist. Make the necessary
corrections or improvements.

Present your work to your trainer for

final evaluation and recording.

Upon completion of these activities,

you may proceed to the next LO on
Set-up Trays and Trolleys.
Perform Job Sheet 3.1-1 on Take
Room Service Orders

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This has a standard format which can be seen all CBLM. Copy and rephrase the format
from the original CBLM that you acquired from the net

TABLE OF CONTENTS

NO. TITLE PAGE

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1 COVER PAGE
2 Qualification Title
3 How to use this Competency – based Learning Materials
4 Table of Contents
5 Module Content
6 Learning Outcome
7 Learning Experiences
8 Information Sheet
9 Self-Check No.
10 Answer Key for Self-Check No.
11 Job Sheet No.
12 Performance Criteria Checklist No.
13 References

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 MODULE CONTENT

Qualification Title: WHAT NC?

Unit of Competency: WHAT YOU CHOSE TO EXPLORE FROM THE CORE

COMPETENCY

Module Title: TITLE OF YOUR MODULE

Introduction: GIVE A BRIED INTRODUCTION OF THE TASK OR CONTENT

THAT WILL BE COVERED IN THE MODULE.

Learning Outcome:
Upon completion of this module, you must be able to:
You can get this on the ELEMENT Section on the Training Regulation of your
chosen Qualification Tile under the Core Competency you have chosen.

Assessment Criteria
You can get this form the Performance Criteria Section on the Training Regulation
of your chosen Qualification Title under the Core Competency you have chosen

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Date Developed: Document No.
MONTH-DAY-YEAR

Developed by:

NAME
Revision No.

Planning Page ?
Training Session Issued by:
SLSU Lucena Campus
(NC?)