Supervise

Work-Based
Learning
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.

CORE COMPETENCIES
CAN I…? YES NO
1. Prepare the dining room/restaurant area for service
Answer the telephone call politely and according to standard. Use modulated yet motivated
voice?
Obtain customer’s detail accurately?
Identify date and time of reservation and check the availability?
Cordially ask details of reservations: no. of PAX, occasion, etc.?
Suggest appropriate venue?
Process bill settlement completely and in orderly manner?
Offer end of service assistance by asking customer’s special request?
Restaurant policy is well explained. Validate the details of the reservation accordingly?
End the conversation warmly?

Prepare service stations and equipment?

Check the labels of the condiments?
Set up the tables in the dining area according to its type of service?
Hold the utensils correctly?
Set the mood/ambiance of the dining area?
2. Welcome guests and take food and beverage orders
Welcome and greet guests sincere, warm and spontaneous?
Ask the guest if they have any reservation with the dining?
Ask the guest in which area they prefer?
Ask the guest for how many pax would you like to prepare for them?
Seat the guests to the table that accurate to their preference?
Do proper gesture of leading the guest to their seats?
Take food and beverage orders
Liaise between kitchen and service areas
3. Promote food and beverage products
Know the product?
Undertake Suggestive selling?
Carry out Upselling strategies?
4. Provide food and beverage services to guests

Serve food orders?

Assist the diners?
Perform banquet or catering food service?
CORE COMPETENCIES
CAN I…? YES NO

Serve Beverage Orders?

Process payments and receipts?
Conclude food service and close down dining area?
Manage intoxicated persons?
5. Provide room service
Take and process room service orders?
Set up trays and trolleys?
Present and serve food and beverage orders to guests?
Present room service account?
Clear away room service equipment?
6. Receive and handle guest concerns

Listen to the complaint?

Apologize to the guest?
Take proper action on the complaint?
Record complaint?

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.
Evidences/Proof of Current Competencies
Form 1.2: Evidence of Current Competencies acquired related to Job/Occupation
Current competencies Proof/Evidence
1. Prepare the dining room/restaurant Completed the training in the
area for service competency,
Worked as food server in a
restaurant
Took Industry Immersion
2. Welcome guests and take food and Completed the training in the
beverage orders competency,
Worked as Food Server in a
Restaurant
Took Industry Immersion
3. Promote food and beverage Completed the training in the
products competency,
Worked as Food Server in a
Restaurant
Took Industry Immersion
4. Provide food and beverage Completed the training in the
services to guests competency,
Worked as Food Server in a
Restaurant
Took Industry Immersion
5. Provide room service Completed the training in the
competency,
Worked as Food Server in a
Restaurant
Took Industry Immersion
6. Receive and handle guest concerns Completed the training in the
competency,
Worked as Food Server in a
Restaurant
Took Industry Immersion
Means of validating
Authenticated copy of Certificate of
Competency,
Authenticated Certificate of Employment
Authenticated Certificate of Completion
Authenticated copy of the Certificate of
Attendance in the workshop/seminar on
welcoming and taking food and beverage
orders
Authenticated Certificate of Employment
Authenticated Certificate of Completion
Authenticated copy of Certificate of
Competency,
Authenticated Certificate of Employment
Authenticated Certificate of Completion
Authenticated copy of Certificate of
Training,
Authenticated Certificate of Employment
Authenticated Certificate of Completion
Authenticated copy of Certificate of
Training,
Authenticated Certificate of Employment
Authenticated Certificate of Completion
Authenticated copy of the Certificate of
Training,
Authenticated Certificate of Employment
Authenticated Certificate of Completion
 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

Required Units of Competency/Learning
Current Competencies Training Gaps/Requirements
Outcomes based on CBC
1. Prepare the dining room/restaurant area for service
LO1. Take table reservations Take table reservations
Prepare service stations and
LO2. Prepare service stations and equipment
equipment
Set up the tables in the dining
LO3. Set up the tables in the dining area
area
LO4. Set the mood/ambiance of the dining Set the mood/ambiance of the
area dining area
2. Welcome guests and take food and beverage orders
LO1. Welcome and greet guests Welcome and greet guests
LO2. Seat the guests Seat the guests
LO3. Take food and beverage orders Take food and beverage orders
LO4. Liaise between kitchen and service Liaise between kitchen and service
areas areas
3. Promote food and beverage products
LO1. Know the product Know the product
LO2. Undertake Suggestive selling Undertake Suggestive selling
LO3. Carry out Upselling strategies Carry out Upselling strategies
4. Provide food and beverage services to guests
LO1. Serve food orders Serve food orders
LO2. Assist the diners Assist the diners
LO3. Perform banquet or catering food Perform banquet or catering
service food service
LO4. Serve Beverage Orders Serve Beverage Orders
LO5. Process payments and receipts Process payments and receipts
LO6. Conclude food service and close down Conclude food service and close
dining area down dining area
LO7. Manage intoxicated persons Manage intoxicated persons
5. Provide room service
Take and process room service
LO1. Take and process room service orders
orders
LO2. Set up trays and trolleys Set up trays and trolleys
LO3. Present and serve food and beverage Present and serve food and
orders to guests beverage orders to guests

LO4. Present room service account Present room service account

Clear away room service
LO5. Clear away room service equipment
equipment
6. Receive and handle guest concerns
LO1. Listen to the complaint
LO2. Apologize to the guest
LO3. Take proper action on the complaint
LO4. Record complaint
Listen to the complaint
Apologize to the guest
Take proper action on the
complaint
Record complaint
 Using Form No.4.1-7, 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. 4.1-7: Training Needs

Training Needs Module Title/Module of Instruction

(Learning Outcomes)

GREET THE GUEST WELCOMING GUESTS AND TAKING FOOD

AND BEVERAGE ORDERS
 TRAINING PLAN

Qualification: FOOD AND BEVERAGE SERVICES NCII

Trainees’ Facilities/To
Assessment Date and
Training Training Activity/Task Mode of Training Trainee ols and Venue
Method Time
Requirements Equipment

GREETING Demonstration of JOYCE PEREZ Complete Institutional Interview (oral/ January 20,
Demonstration
THE GUEST greeting the guest corporate assessment questionnaire) 2019
attire area
Observation 9:00am
Performing Job Sheet
2.1-1 Demonstration of
Practical Skills
Evaluating performance Written examination
using the Performance
Criteria Checklist 2.1-1
 Technical Education and Skills Development Authority
___________________________________________

TRAINEE’S RECORD BOOK

I.D.

Trainee’s No. 0011-01

NAME: PEREZ, JOYCE D.

QUALIFICATION: EOOD AND BEVERAGE SERVICES NCII

TRAINING DURATION: 356 hours

TRAINER: JAYMAR ARAGO

 Instructions:
This Trainees’ Record Book (TRB) is intended to serve as record of all
accomplishment/task/activities while undergoing training in the industry. It will
eventually become evidence that can be submitted for portfolio assessment and for
whatever purpose it will serve you. It is therefore important that all its contents are
viably entered by both the trainees and instructor.
The Trainees’ Record Book contains all the required competencies in your
chosen qualification. All you have to do is to fill in the column “Task Required”
and “Date Accomplished” with all the activities in accordance with the training
program and to be taken up in the school and with the guidance of the instructor.
The instructor will likewise indicate his/her remarks on the “Instructors Remarks”
column regarding the outcome of the task accomplished by the trainees. Be sure
that the trainee will personally accomplish the task and confirmed by the
instructor.
It is of great importance that the content should be written legibly on ink.
Avoid any corrections or erasures and maintain the cleanliness of this record.
This will be collected by your trainer and submit the same to the
Vocational Instruction Supervisor (VIS) and shall form part of the permanent
trainee’s document on file.

THANK YOU.

NOTES:
We have completed and accomplished all the task and
activity with excellence. He is employable after his training.
 NC Level II
Unit of Competency: 1. WELCOME GUESTS AND TAKE FOOD AND Learning Outcome Task/Activity Date Accomplished Instructor
BEVERAGE ORDERS Required s Remarks
-Basic guests request/needs October 5,2018
NC Level II -Offering/serving guests at
October 6,2018
appropriate time
Learning Task/Activity Date Instructors -Kinds of tableware and October 8,2018
Outcome Required Accomplished Remarks their uses October 9,2018
-Good service October -How to solve situational
problem October 10,2018
techniques 1,2018
-Food serving -Guest satisfaction and
manners needs
-Serving style October -Service protocol
-Sequence of 2,2018
service
____________________ ______________________
October
3,2018 Trainee’s Signature Trainer’s Signature

October
4,2018

__________________ ___________________
Trainee’s Signature Trainer’s Signature

Unit of Competency: 2 ASSIST THE DINERS

Unit of Competency: 3 PERFORM BANQUET OR CATERING FOOD
SERVICE
-Basic way to serve a October 17,2018
NC Level II beverages
Learning Task/Activity Required Date Instructors -Different beverage’s
October 18,2018
Outcome Accomplished Remarks garnishes and
presentation/correct
-Kinds of October
time to serve October 19,2018
tableware and 11,2018
their uses -Wine service procedure
October
-Different kinds of
12,2018
table set up
-Basic service
principles October
-Food safety 13,2018 _____________________ ____________________
procedures and
proper October Trainee’s Signature Trainer’s Signature
coordination 15,2018
-Basic way of October
clearing soiled 16,2018
dishes

_____________________ ______________________
Trainee’s Signature Trainer’s Signature

Unit of Competency: 5 PROCESS PAYMENTS AND Unit of Competency: 5

PROCESS PAYMENTS AND RECEIPTS
NC Level II
Learning Task/Activity Required Date Instructors
Outcome Accomplished Remarks
Unit of Competency: 4 SERVE BEVERAGE ORDERS - Proper use of October
POS 20,2018
NC Level II
-Kinds of
Learning Outcome Task/Activity Date Instructors payments
October
Required Accomplished Remarks
 22,2018 sequence 25,2018

October
26,2018
______________________ ____________________
Trainee’s Signature Trainer’s Signature

______________________ ____________________
Trainee’s Signature Trainer’s Signature

Unit of Competency: 6 CONCLUDE FOOD SERVICE AND CLOSE DOWN

DINING AREA
NC Level II
Learning Task/Activity Required Date Instructors
Outcome Accomplished Remarks
-Proper October 23
way/time for ,2018
bussing
-Hygienic
October
practices and
24,2018
guidelines
-Table resetting
October
-Service
Unit of Competency: 7 . MANAGE INTOXICATED PERSONS
NC Level II
Learning Task/Activity Required Date Instructors
Outcome Accomplished Remarks
-Different October
level of 27,2018
intoxication
-How to
October
manage a
29,2018
situational
problem
-Legislative
requirements October
regarding 30,2018
alcohol
consumption

______________________ ____________________
Trainee’s Signature Trainer’s Signature
 TRAINEE’S ACHIEVEMENT SHEET

Name: JOYCE D. PEREZ Trainer: JAYMAR D. ARAGO

Qualification: FOOD AND BEVERAGE SERVICES NCII Nominal Duration: 356 hours

Training Trainee’s Supervisor’s

Units of Competency Training Activity Date Started Date Finished Rating
Duration Initial Initial
1. Prepare the dining 53 hours October 1,2018 October 4,2018 Competent
room/restaurant area for service
2. Welcome guests and take 55 hours October 5,2018 October 10,2018 Competent
food and beverage orders
3 Promote food and beverage 53 hours October 11,2018 October 16,2018 Competent
products
4. Provide food and beverage 53 hours October 17,2018 October 19,2018 Competent
services to guests
5. Provide room service 53 hours October 20,2018 October 22,2018 Competent
6. Receive and handle guest 53 hours October 23,2018 October 26,2018 Competent
concerns
Total 356

Note: The trainee and the supervisor must have a copy of this form. The column for rating maybe used either by giving a numerical rating or simply indicating competent or
not yet competent. For purposes of analysis, you may require industry supervisors to give a numerical rating for the performance of your trainees. Please take note however
that in TESDA, we do not use numerical ratin
 TRAINEE’S PROGRESS SHEET
Name: JOYCE D. PEREZ Trainer: JAYMAR D. ARAGO
Qualification: FOOD AND BEVERAGE SERVICES NCII Nominal Duration: 356 hours

Units of Training Trainee’s Supervisor’s

Training Activity Date Started Date Finished Rating
Competency Duration Initial Initial
1.1 Greeting the guest
with SWS 8 hours October 1,2018
October 1,2018 Competent
1. GREET THE 1.2 Greeting the guest
GUEST with formal words October 2,2018
October 2,2018 Competent
8 hours
1.3 Greeting the guest
with formalwear 8 hours October 3,2018
October 3,2018 Competent
Total 32 hours
 Average Rating

PREPARATION Average
1. Workshop layout conforms with the
components of a CBT workshop
2. Number of CBLM is sufficient
3. Objectives of every training session is
well explained
4. Expected activities/outputs are
clarified
General Average
 SUPERVISED INDUSTRY TRAINING OR ON THE JOB TRAINING EVALUATION FORM

Legend:
5 – Outstanding
4 – Very Good/ Very Satisfactory
3 – Good/Adequate
2 – Fair/ Satisfactory
1 – Poor/Unsatisfactory
NA – not applicable Item No.

Item
Question Ratings
No.
INSTITUTIONAL EVALUATION 1 2 3 4 5 NA
Has (your institution) conducted an orientation about the
SIT/OJT program, the requirements and preparations
√
needed and its expectations?

Has (your institution) the provided the necessary

assistance such as referrals or recommendations in
√
finding the company for your OJT?
Has (your institution)showed coordination with the
Industry partner in the design and supervision of your
√
SIT/OJT?
Has your in-school training adequate to undertake
Industry partner assignment and its challenges?
√
Has (your institution) monitored your progress in the
Industry?
√
Has the supervision been effective in achieving your OJT
objectives and providing feedbacks when necessary?
√
Did (your institution) conduct assessment of your
SIT/OJT program upon completion?
√
Were you provided with the results of the Industry and
(your institution)’s assessment of your OJT?
√
Comments/Suggestions:
 TRAINING SESSION EVALUATION FORM

INSTRUCTIONS:

This post-training evaluation instrument is intended to measure how satisfactorily your trainer has done his job during
the whole duration of your training. Please give your honest rating by checking on the corresponding cell of your
response. Your answers will be treated with utmost confidentiality.

TRAINERS/INSTRUCTORS

Very
Poor/ Fair/ Good/ Good/
Name of Trainer: Outstandin
Unsatisfactor Satisfactor Adequat Very
Benjamin C. Pacis g
y y e Satisfactor
y
1 2 3 4 5

1. Orients trainees about CBT, the use of

CBLM and the evaluation system √

2. Discusses clearly the unit of competencies √

and outcomes to be attained at the start of
every module
3. Exhibits mastery of the subject/course
he/she is teaching √

4. Motivates and elicits active participation

from the students or trainees √

5. Keeps records of evidence/s of

√
competency attainment of each
student/trainees
6. Instill value of safety and orderliness in the
classrooms and workshops √

7. Instills the value of teamwork and positive

work values √

8. Instills good grooming and hygiene √

9. Instills value of time √

10. Quality of voice while teaching √

11. Clarity of language/dialect used in
teaching √
12. Provides extra attention to trainees and
students with specific learning needs √

13. Attends classes regularly and promptly √

14. Shows energy and enthusiasm while
teaching √

15. Maximizes use of training supplies and

materials √

16. Dresses appropriately √

17. Shows empathy √

18. Demonstrates self-control √

This post-training evaluation instrument is intended to measure how satisfactorily your trainer prepared and
facilitated your training. Please give your honest rating by checking on the corresponding cell of your
response. Your answers will be treated with utmost confidentiality.

Very Good/
Poor/ Fair/ Good/
PREPARATION Very Outstanding
Unsatisfactory Satisfactory Adequate
Satisfactory
1 2 3 4 5
1. Workshop layout conforms with
the components of a CBT workshop √
2. Number of CBLM is sufficient
√
3. Objectives of every training
session is well explained √
4. Expected activities/outputs are
clarified √

Very Good/
Poor/ Fair/ Good/
DESIGN AND DELIVERY Very Outstanding
Unsatisfactory Satisfactory Adequate
Satisfactory
1 2 3 4 5
1. Course contents are sufficient to
attain objectives √
2. CBLM are logically organized
and presented √
3. Information Sheet are
comprehensive in providing the √
required knowledge
4. Examples, illustrations and
demonstrations help you learn √
5. Practice exercises like Task/Job
Sheets are sufficient to learn required √
skills
6. Valuable knowledge are learned
through the contents of the course √
7. Training Methodologies are
effective √
8. Assessment Methods and
evaluation system are suitable for the √
trainees and the competency
9. Recording of achievements and
competencies acquired is prompt and √
comprehensive
10. Feedback about the
performance of learners are given √
immediately
 Very Good/
TRAINING Poor/ Fair/ Good/
Very Outstanding
FACILITIES/RESOURCES Unsatisfactory Satisfactory Adequate
Satisfactory
1 2 3 4 5

1. Training Resources are adequate √

2. Training Venue is conducive and
appropriate √
3. Equipment, Supplies, and
Materials are Sufficient √
4. Equipment, Supplies and
Materials are suitable and √
appropriate
5. Promptness in providing Supplies
and Materials √

Very Good/
Poor/ Fair/ Good/
SUPPORT STAFF Very Outstanding
Unsatisfactory Satisfactory Adequate
Satisfactory
1 2 3 4 5
1. Support Staff are accommodating √

Comments/Suggestions: