Develop and Update Industry Knowledge

COMPETENCY BASED LEARNING MATERIAL
Sector: TOURISM
Qualification: COMMON
Unit of Competency: DEVELOP AND UPDATE INDUSTRY KNOWLEDGE
Module Title: DEVELOPING AND UPDATING INDUSTRY KNOWLEDGE
TECHNICAL EDUCATION SKILLS DEVELOPMENT AUTHORITY

APARRI POLYTECHNIC INSTITUTE
Aparri, Cagayan
Date Developed: Document No.

August 11, 2020
Issued by: Page 1 of
Develop and 26
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Knowledge
EVA M. RACHO Revision #
00
HOW TO USE THIS COMPETENCY BASED LEARNING MATERIAL
Welcome to the module in developing and updating industry knowledge.
This module contains training materials and activities for you to complete.
You are required to go through a series of learning activities in order to
complete each learning outcome of the module. In each learning outcome are
Information Sheets, Self – Checks, Operation sheets and job sheets. Follow these
activities on your own. If you have questions, don’t hesitate to ask your facilitator
for assistance.
The goal of this module is the development of practical skills. To gain these
skills, you must learn the concepts and theory. For the most part, you’ll get this
information from the Information Sheets, Operation Sheets and Job Sheets.
This module was prepared to help you achieve the required competency, in
“Develop And Update Industry Knowledge”.
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 instruction.
Remember to :
Work through all the information and complete the activities in each section.
Read information sheets and complete the self – check. Suggested references
are included to supplement the materials provided in this module.
Most probably your trainer will also be your supervisor or manager. He/she
is there to support you and show you the correct way to do things.
You will be given plenty of opportunity to ask questions and practice on the
job. Make sure you practice your new skills during regular work shifts. This way
you will improve both your speed and memory and also your confidence.
Use the Self – checks, Operation Sheets or Job Sheets at the end of each
section to test your own progress.
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 Accomplishment Chart.
You need to complete this module.

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COMPETENCY-BASED LEARNING MATERIALS
LIST OF COMPETENCY
No Unit of competency Module title Code
1. Develop and Update Developing and Updating TRS31120
Industry Knowledge Industry Knowledge 1
2. Observe Workplace Hygiene Observing workplace Hygiene TRS311202
Procedures Procedures
3. Perform Computer Performing Computer Operations TRS311203
Operations
4. Perform Workplace and Performing Workplace and Safety TRS311204
Safety Practices Practices
5. Provide effective customer Providing effective customer TRS311205
service service

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MODULE CONTENT
UNIT OF COMPETENCY: Develop and Update Industry Knowledge
MODULE TITLE: Developing and Updating Industry Knowledge
MODULE DESCRIPTOR:
This unit of competency deals with the knowledge, skills required to
access, increases and update industry knowledge. It includes seek information
on the industry and update industry knowledge
SUMMARY OF LEARNING OUTCOMES:
LO1. Seek information on the industry
LO2. Update industry knowledge
SUMMARY OF ASSESSMENT CRITERIA:

 Sources of information on the industry are correctly identified and accessed
 Information to assist effective work performance is obtained in line with job
requirements
 Specific information on sector of work is accessed and updated
 Industry information is correctly applied to day-to-day work activities
 Informal and/or formal research is used to update general knowledge of the
industry
 Updated knowledge is shared with customers and colleagues as appropriate
and incorporated into day-to-day working activities

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LEARNING OUTCOME 1 Seek information on the industry
CONTENTS:
 Environmental issues and requirements in industries
ASSESSMENT CRITERIA
 Sources of information on the industry are correctly identified and
accessed
 Information to assist effective work performance is obtained in line with
job requirements
 Specific information on sector of work is accessed and updated
 Industry information is correctly applied to day-to-day work activities
CONDITION:
Trainees must be provided with the following.
EQUIPMENT
Computer unit with internet access
TOOLS
Telephone
Fax machine
Supplies and Materials
Pen
Paper
Forms
LEARNING MATERIALS:
 Manuals
 Books
 Video (CD)
ASSESSMENT METHOD:
1. Direct Observation
2. Written/Oral Exam
3. Oral questioning

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LEARNING EXPERIENCES
Learning Outcome 1 Seek information on the industry
Learning Activities Special Instructions
1. Have the students research  Have students continue listing the

on the role of information information on the industry.
on the industry and share
these in class.  Students must be able to undertake simple
research.
2. Present samples of  Have them file or store the information in

information sources and the appropriate media.
information contained
therein.  Students are able to share information
gathered through research.
3. Have the student  Have the students compare the list of skills to
brainstorm on the skills come up with a final skills list.
needed to access industry
information.  Students are able to synthesize information
from data gathered.

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INFORMATION SHEET 1.1 -1
Past and Current Trends in Food and Beverages
Food is a basic necessity. Man needs food in order to survive. As
early as the primitive times, man continuously searched for ways to
sustain himself. He hunted animals, raised plants and invented fire to
be able to cook and make these foods palatable and digestible. Later
on, his appetite and creativity drove him to invent more variations of
preparing food and come up with new taste, new appeal and new
flavour. He also invented ways of serving these foods in a more
aesthetic and pleasing manner.
Today, the trend in developing food and beverage recipes as well as
food and beverage service has been brought by a number of factors
such as the following:
 Increase in population, thus an increased demand for food;
 Increase in travel, thus requiring food and lodging for
travellers;
 Growing number of children and young people going to school
which give rise to the establishment of schools with
luncheon/feeding program;
 Growing numbers of offices, hospitals, and industrial and
commercial establishments with cafeterias;
 Growing interest of food from regions and cultures;
 Growing demand of special foods for people requiring special
diets;
 The hiring of women labor which gave rise to increased
employment and higher income of families;
 Higher income families paved way for changing lifestyles with
more vacation and increased leisure.
With higher income, there is a trend of eating outside the home, thus
giving rise to the establishment of restaurants, cafeterias, canteens
and dining rooms in hotels, motels and lodging houses. In turn these
establishments paved the way for the production and service of food
and beverages to cater to the needs and desires of patrons, customers,
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and guests with different cultural orientations and individual likes and
dislikes. It is predicted that in the future, more than half of all meals
will be consumed outside the home (Stokes, 1982).
With this prediction, food and beverage production as well as food and
beverage service has become and industry. With this growing
industry, there are many changes which have affected it, namely, the
demand for tasty and well-prepared food, increasing interest on
nutrition and increasing demand for healthy goods, special diets and
of culture-related food. This trend of catering to customer habits, likes
and dislikes and attitude toward certain food gave rise to meal
offerings that are as varied as every individual customer’s health
conditions, cultural and religious beliefs and practices, and different
socio-economic backgrounds.
Source: Leonora D. Basbas. Food and Beverage Services. Rex

Printing Company, Inc, Metro Manila, Philippines. Copyright 2017.
Page 77.
 Steps in Opening a Hotel/Restaurant Business
Reference:
Samson-Roldan, Amelia. Operating & Managing a Hotel & Restaurant Business. AR
Skills Development and Management Services, Paranaque City, Metro Manila.
Copyright @ 2012. Pp 259 – 261.

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SELF CHECK
After the undergoing the learning activities, the following checklist may be used. Put a
checkmark on the space corresponding to your response:
Some-
Action Never Often Always
times
1. Am I able to correctly identify

and access sources of
information on the industry?
2. Am I able to obtain information

to assist effective work
performance in line with job
requirements?
3. Am I able to access and update

specific information on sector of
work?
4. Am I able to correctly apply

industry information to day-to-
day work activities?
FEEDBACK
Comments and suggestions from teacher and other trainees may be used as feedback to
self-check.

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PERFORMANCE CRITERIA
Criterion Yes No
1. Sources of information on the

industry are correctly identified
and accessed.
2. Information to assist effective

work performance is obtained in
line with job requirements.
3. Specific information on sector of

work is accessed and updated.
4. Industry information is correctly

applied to day-to-day work
activities.

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SELF ASSESSMENT TEST
True or False. On the space provided before the item number, write
True if the statement is true and False if it is not.
A. The trends and developments in the food and beverage industry
is due to the
_______ 1. Growing interest in the food of other cultures and

regions.
_______ 2. Growing needs of persons with special dietary
requirements.
_______ 3. Growing numbers of offices, hospitals, industrial and
commercial establishments with cafeterias or
canteens.
_______ 4. Increasing numbers of children going to school which
required the schools to provide school buses with their
snacks and lunch.
_______ 5. Increasing numbers of travellers which required more
efficient transport systems.
_______ 6. Increasing populations resulting in decreasing
requirements for food and beverages.
B. Higher income families paved way to changing lifestyles such as
_______ 7. more vacations and more leisure time and

_______ 8. less frequent eating outside the home.
C. The growing food and beverage industry is affected by
_______ 9. Customer’s health conditions and

_______ 10. Economic status of the place.

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Answer Key
1. True 4. False 8. False
2. True 5. False 9. True
3. True 6. False 10. False
7. True

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LEARNING OUTCOME 2 UPDATE INDUSTRY KNOWLEDGE
CONTENTS:
 Work ethics required to work in the industry
 Career opportunities
 Job descriptions of industry personnel
 The front office
ASSESSMENT CRITERIA
 Informal and/or formal research is used to update general knowledge of
the industry
 Updated knowledge is shared with customers and colleagues as
appropriate and incorporated into day-to-day working activities
CONDITION:
Trainees must be provided with the following.
EQUIPMENT
Computer unit with internet access
TOOLS
Telephone
Fax machine
SUPPLIES AND MATERIALS
Pen
Paper
Forms
LEARNING MATERIALS:
 Manuals
 Books
 Video (CD)
ASSESSMENT METHOD:
Direct Observation
Written/Oral Exam
Oral questioning

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LEARNING EXPERIENCES
Learning Outcome 2 Health, Safety & Security in the Workplace
Learning Activities Special Instructions
1. Have the students research

on the industry’s -
 Have the students package the information

 Quality assurance
in an appropriate format; and
 Work safety
 Trade unions
 Through market research, the students will
 Environmental issues
be able to update their stock knowledge on
 Industrial relations,
the industry.
major organizations
 Career opportunities
 Work ethics
2. Have the students share the

information.

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INFORMATION SHEET 1.2-1
Updating one’s knowledge of the food and beverage industry is a means of

improving food and beverage services by being able to respond to the
needs and demands of the customers. An establishment’s ability to offer
food and beverages that are healthy, nutritious and affordable depends in
knowing what customers’ need or value most. Today, customers look for
and go to restaurants that serve low-calorie or vegetarian food. They go
for organic food and drinks.
The following is a continuation from the previous information sheet.
These are some of the factors that have been considered by the industry
in their effort to provide a customer satisfaction.
Special Dietary Requirements
With more people becoming conscious of the importance of nutrition, the
rising cases of obesity and the prevalence of diseases like diabetes
mellitus, hypertension, and coronary disorders, there is now an increasing
interest on special diets offered by some restaurants in order to meet the
demands of people with special dietary needs.
Today many food operators and manufacturers are offering products that
are low in calories, sugar-free, less sodium. With these products food
service operators are including in their menu food that are low in calories,
sugar free or with less sodium to meet the needs of the people with
dietary restrictions.
Vegetarian meals have also become popular among adults and young
people. These meals are high in fiber, high protein, zero (0)-meat and
low fat meals. Tofu or bean curd provides has high protein, low
cholesterol content. By-products from soybeans but resemble meat,
pork and chicken are also known as vege-meat and cooked as meat
substitutes.

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Nutritional Guidelines for Filipinos
The nutritional guidelines for Filipinos prescribed by the Food and
Nutrition Research Institute of the Department of Science and
Technology include the following:
 Eat a variety of food every day. Remember, there is no single food
that can provide the nutrients in the amounts needed by the
body. Eating a variety of food can ensure the provision of all the
nutrients required in their proper amounts.
 Consume fish, lean meat, poultry or dried beans. These foods
will not only enhance the protein quality of the diet but also
supply highly absorbable iron and pre-formed vitamin A and zinc.
They are also low in saturated fats which are linked to heart
diseases.
 Eat more vegetables, fruits and root crops. Eating more of these
can help correct micronutrient deficiencies and provide more
fiber essential for regular elimination and for lowering cholesterol
level in the body.
 Eat food that is cooked in edible or cooking oil for additional
energy and for proper absorption and utilization of fat-soluble
vitamins such as vitamin A. Use vegetable oil to stir-fry food. Do
not use animal fat or oil which is high in cholesterol.
 Eat clean and safe food and water. Buy foods from reliable
sources. Drink 6-8 glasses of water daily. Prepare and serve
food in a sanitary way to prevent food-borne diseases. Maintain
hygiene and sanitation in the use of preparation and cooking
tools and equipment and the surrounding.
 Use iodized salt and avoid excessive intake of salty food as well as
sugar and sweet products.
 For healthy lifestyle exercise regularly, do not smoke and drink
alcoholic beverages moderately.

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Special Cultural Considerations
Cultural considerations are the beliefs and practices whereby some
food and beverages are prohibited from being served because of the
race or beliefs and cultural background of certain groups of people.
The Muslims, for example do not eat pork. Even if they can eat beef or
chicken, these have to be cooked and served halal. Special prayers
and processes have to said and performed, respectively when killing
and cooking the animals.
Knowledge of customers who do not eat beef or some species of fish
would be helpful to planning the menu, especially if they abound in
the vicinity of the restaurant.
Knowledge of the cuisine of other places would be a bonus.
International migration has affected the offerings of many restaurants.
Korean, European and Middle East restaurants offering their
specialties have sprouted in metro cities all over the country.
Being updated of the trends and developments in the food and
beverage industry should be a continuing learning process if one has
to survive in the industry.
Source: Leonora D. Basbas. Food and Beverage Services. Rex

Printing Company, Inc, Metro Manila, Philippines. Copyright 2017.
Page 78-79.
 Market Research
Reference:
Samson-Roldan, Amelia. Operating & Managing a Hotel & Restaurant Business. AR
Skills Development and Management Services, Paranaque City, Metro Manila.
Copyright @ 2012. Pp 268 – 269.
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SELF CHECK
After the undergoing the learning activities, the following checklist may be used. Put a
checkmark on the space corresponding to your response:
Some-
Action Never Often Always
times
1. Am I able to use informal

and/or formal research to
update general knowledge
of the industry?
2. Am I able to share updated

knowledge with customers
and colleagues as
appropriate and
incorporate into day-to-day
working activities?
FEEDBACK
Comments and suggestions from teacher and other trainees may be used as feedback to
self-check.

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PERFORMANCE CRITERIA
Criterion Yes No
1. Informal and/or formal research is

used to update general knowledge
of the industry.
2. Updated knowledge is shared with

customers and colleagues as
appropriate and incorporated into
day-to-day working activities.

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SELF ASSESSMENT TEST
Fill in the blank with a word or a phrase to to make the sentence

complete and correct.
1. People are now becoming conscious of the importance of
__________ with the food and beverage that they take.
2. People have started looking for restaurants that serve low calorie
or __________ meals.
3. The rising cases of obesity and the prevalence of diseases have
resulted in the preparation of __________.
4. Special cultural considerations are __________ where certain food
and beverages are prohibited from being served.
5. Establishments serving food from other countries have sprouted
in metro cities due to __________.
6. There is no single food that can provide the nutrients in the right
amounts, hence eat a __________ of food everyday.
7. Fish, lean meat and poultry can enhance the __________ quality of
the diet.
8. Vegetables, fruits and root crops provide __________ that helps
lower cholesterol level in the body.
9. Prepare food in a sanitary way to prevent __________ diseases.
10. For healthy lifestyle, __________ regularly.

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Answer Key
1. nutrition 6. variety
2. vegetarian 7. protein
3. special diets 8. fiber
4. beliefs and practices 9. food-borne
5. international migration 10. exercise

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EVIDENCE PLAN/EVALUATION PLAN
TRAINEE:
TRAINER:
QUALIFICATION COMMON COMPETENCY
UNIT OF COMPETENCY DEVELOP AND UPDATE INDUSTRY

COVERED KNOWLEDGE
Ways in which evidence will be collected:
Demonstration
[tick the column]
Witten Test
Interview
with Oral
The evidence must show that the candidate……
 Identified and accessed sources of information on the X

industry X
 Obtained Information to assist effective work performance X

in line with job requirements
 Accessed and updated specific information on sector of
work X
 Applied Industry information correctly to day-to-day work

X X
activities
 Update Informal and/or formal research used to general X
knowledge of the industry
 Updated knowledge is shared with customers and
colleagues as appropriate and incorporated into day-to- X X
day working activities

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Rating Sheet for Demonstration with Oral Questioning
Candidates’ Name:
Trainers’ Name:
Unit of Competency DEVELOP AND UPDATE INDUSTRY

KNOWLEDGE
Qualification: COMMON COMPETENCY
Date of Evaluation
Time of Evaluation
Instruction for Demonstration:

The equipment, supplies and materials needed are provided. The
candidate must be able to perform workplace and safety practices.
Demonstration Checklist Check (/) to show if

evidence is
demonstrated
 During the demonstration of skills, the candidate: YES NO N/A
 Identified and accessed sources of information on the

industry
 Obtained Information to assist effective work
performance in line with job requirements
 Accessed and updated specific information on sector of
work
 Applied Industry information correctly to day-to-day

work
activities
 Update Informal and/or formal research used to
general knowledge of the industry
 Updated knowledge is shared with customers and
colleagues as appropriate and incorporated into day-
to-day working activities

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Oral Questioning
Questions: Satisfactory Response
The candidate should answer the following YES NO

questions:
1. Enumerate some of the sources of information.
How do we access this information?
2. What are some of the environmental issues and
requirements on industries?
3. How do these environmental issues and
requirement contribute to the production of
employees?
4. What the Job description of a baker, receptionist,
hot kitchen cook?
5. Why is the front office called the critical unit of
service in the hotel?
6. How do you handle communications and
grievance:?
The candidate underpinning knowledge was:
Satisfactory Not Satisfactory
Feedback to candidate:
Candidate’s name: Date:
Instructor’s Name: Date:

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WRITTEN TEST
Write TRUE if the statement is correct and FALSE if the statement is incorrect
and write the letter of your answer in the space provided for.
In order to make the job challenging and interesting, job
__________1. rotation is being practiced.
One of the favorable attitudes of superiors is they play
__________2. favorite from among their employees.
Openness and honest communications in the team; no
suppression of feelings; are some examples of healthy
__________3. relationship in a team.
Fair distribution of merits will increase the productivity of

employees.
__________4.
A good leader will always ask his employee to leave problems
at home and work overtime. He puts the blame to his
worker for does not give advice to resolve the employee’s
trouble.
_________5.
__________6. Cooperation is not necessary especially in this age of
globalization which calls for the nation to move as one as it
competes with the rest of the world.
_________7. To minimize conflicts, one must refrain from destructive
personal criticism, argument, unpleasant comments and
judgments.
_________8. In handling guest complaint, one must approach the guest and
ask him/her to leave the premises immediately as he is creating
unfavorable atmosphere in the area.
_________9. A harmonious relationship is attainable if conflict is avoided.
_________10. Show irritation rather than appreciation upon receiving a

complaint or negative remark.

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ANSWER KEY
1. TRUE
2. FALSE
3. TRUE
4. TRUE
5. FALSE
6. TRUE
7. TRUE
8. FALSE
9. TRUE
10. FALSE

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COMPETENCY BASED LEARNING MATERIAL

Module Title: DEVELOPING AND UPDATING INDUSTRY KNOWLEDGE

TECHNICAL EDUCATION SKILLS DEVELOPMENT AUTHORITY

Date Developed: Document No.

Date Developed: Document No.

Date Developed: Document No.

SUMMARY OF ASSESSMENT CRITERIA:

Date Developed: Document No.

Date Developed: Document No.

Learning Activities Special Instructions

1. Have the students research  Have students continue listing the

2. Present samples of  Have them file or store the information in

Date Developed: Document No.

Source: Leonora D. Basbas. Food and Beverage Services. Rex

 Steps in Opening a Hotel/Restaurant Business

Date Developed: Document No.

1. Am I able to correctly identify

2. Am I able to obtain information

3. Am I able to access and update

4. Am I able to correctly apply

Date Developed: Document No.

1. Sources of information on the

2. Information to assist effective

3. Specific information on sector of

4. Industry information is correctly

Date Developed: Document No.

_______ 1. Growing interest in the food of other cultures and

_______ 7. more vacations and more leisure time and

_______ 9. Customer’s health conditions and

Date Developed: Document No.

Date Developed: Document No.

Date Developed: Document No.

Learning Activities Special Instructions

1. Have the students research

 Have the students package the information

2. Have the students share the

Date Developed: Document No.

Updating one’s knowledge of the food and beverage industry is a means of

Date Developed: Document No.

Date Developed: Document No.

Source: Leonora D. Basbas. Food and Beverage Services. Rex

1. Am I able to use informal

2. Am I able to share updated

Date Developed: Document No.

1. Informal and/or formal research is

2. Updated knowledge is shared with

Date Developed: Document No.

Fill in the blank with a word or a phrase to to make the sentence

Date Developed: Document No.

Date Developed: Document No.

QUALIFICATION COMMON COMPETENCY

UNIT OF COMPETENCY DEVELOP AND UPDATE INDUSTRY

Ways in which evidence will be collected:

 Identified and accessed sources of information on the X

 Obtained Information to assist effective work performance X

 Applied Industry information correctly to day-to-day work

Date Developed: Document No.

Unit of Competency DEVELOP AND UPDATE INDUSTRY

Qualification: COMMON COMPETENCY

Instruction for Demonstration:

Demonstration Checklist Check (/) to show if

 During the demonstration of skills, the candidate: YES NO N/A

 Identified and accessed sources of information on the