WELCOME TO

MAINIT NATIONAL HIGH SCHOOL

BRGY QUEZON, MAINIT ,SURIGAO DEL
NORTE.
SHEEN Y. SALVATIERRA

Trainer
FOOD & BEVERAGE SERVICES
NC II
Competency-
Based
Training
Is a training delivery mode
where trainees are given
opportunities to learn in
their own pace with the
trainer as an integral part
of the instruction.
 TEN
PRINCIPLES OF
COMPETENCY –
BASED TRAINING
1.The training is based on
curriculum developed from the
competency standards
2. Learning is competency based
or modular in structure
3.Training delivery is
individualized
and self-paced
4.Training is based on work that
must be performed
5.Training materials are directly
related to the competency
standards and the curriculum
6.Assessment of learners is based
in the collection of evidence of
the performance of work to the
industry or organizational
required standards
7.Training is based both
on and off the job
components
8.The system allows
Recognition of Prior
Learning (RPL)
 9.The system allows for
learners to enter and exit
programs at different times
and levels and to receive an
award for modules
(competencies) attained at any
point (Multiple Entry)
10.Approved training programs
are nationally accredited
Role and Responsibility of the
Trainer
 Teacher
 Facilitator
 Negotiator
 Counselor
 Coordinator
 Session Planner
 Instructional Material Developer
 Curriculum developer
 Actor
Role and Responsibility of the
Trainees
 Work and ask help with others
 Progresses at own rate
 Selects on what competency to start
 Decides on when ready to demonstrate
 Competes against industry Standards
 Evaluates own performance
 Request to receive credits on what they
know
 Moves freely in the workshop
COMPETENCY BASED LEARNING
MATERIALS
PRELIMINARY INSTRUCTON
PAGES SHEETS
1. Front Page 1. Information Sheet

2. Trainees Guide on How 2. Self-Check

to Use the CBLM
3. List of Competencies 3. Task Sheet

4. Competency Summary

5. Learning Outcome
Summary
 TRAINING
ACTIVITY MATRIX
MONITORING TOOLS
1. PROGRESS CHART- is to monitor the learning outcomes and
competencies achieved by each trainee.

2.ACHIEVEMENT CHART- is to monitor the intended projects and activities

usually found on the task sheets of the CBLM’s
FOOD AND BEVERAGES
SERVICES NC II
QUALIFICATION
BASIC COMPETENCIES COMMON
COMPETENCIES
 Participate in workplace  Develop and Update
communication Industry Knowledge
 Work in a team  Observe Workplace
Environment Hygiene Procedures
 Practice Career  Perform Computer
Professionalism Operations
 Practice Occupational  Perform Workplace and
Health &Safety Procedures Safety Practices
 Provide Effective Customer
Service
CORE
COMPETENCIES
 PREPARE THE DINING
AREA/RESTAURANT FOR
SERVICE
 WELCOME GUESTS AND TAKE
FOOD AND BEVERAGE
ORDERS
 PROMOTE FOOD AND
BEVERAGE PRODUCTS
 PROVIDE FOOD AND
BEVERAGE SERVICE
 PROVIDE ROOM SERVICE
 RECEIVE AND HANDLE GUEST
CONCERNS
 UNIT OF
COMPETENCY
PROMOTE FOOD AND
BEVERAGE PRODUCTS
UNIT OF COMPETENCY : PROMOTE
FOOD AND BEVERAGE PRODUCTS
LEARNING OUTCOMES:

1. KNOW THE PRODUCT

2. UNDERTAKE SUGGESTIVE
SELLING
3. CARRY OUT UPSELLING
STRATEGIES
 Undertake Suggestive Selling
Contents:
1. Basic Communication Skills
2. Food Item Information
3. Food and Beverage Pairing
Techniques
4. Suggestive Selling Techniques and
Procedures
VIDEO CLIP
  Undertake Suggestive Selling
1. Prepare ballpen and order slip.
2. Approach the table confidently with a smile.
3. Asks politely if guests are ready to take orders.
4. Take down orders.
5. Suggests food items.
6. Provide information of ordered food.
7. Recommend standard food and beverage paring
8. Explain food items with descriptive words
appropriately
9. Repeat food orders for confirmation
THANK YOU FOR
LISTENING !