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.
BASIC COMPETENCIES
CAN I…? YES NO
Participate in workplace communication
Obtain and convey workplace information 
Complete relevant work-related document 
Participate in workplace meeting and discussion 
Work in a team environment
Describe and identify team role and responsibility 
Describe work as a team member 
Practice career professionalism
Integrate personal objectives with organizational goals. 
Set and meet work priorities. 
Maintain professional growth and development. 
Practice occupational health and safety procedures
Identify hazards and risks. 
Evaluate hazards and risks. 
Control hazards and risks. 
Maintain occupational health and safety awareness. 
COMMON COMPETENCIES
CAN I…? YES NO
Develop and update industry knowledge
Seek information on the industry 
Update continuously relevant industry knowledge 
Observe workplace hygiene procedures
Identify and prevent hygiene risk 
Follow hygiene procedures 
Perform computer operations
Plan and prepare task to be undertaken 
Input data into computer 
Assess information using computer 
Produce output data using computer system 
Maintain computer system 
Perform workplace safety practices
Practice work procedure for health, safety and security 
practices
Deal with emergency situations 
Maintain safe personal presentation standards 
Provide effective customer service
Greet customers 
Identify customer needs 
Deliver service to customer 
Handle queries through telephone, fax machine, internet and 
email
Handle complaints, evaluations and recommendations 

CORE COMPETENCIES
CAN I…? YES NO
Prepare the dining room/restaurant area for service
Take table reservation 
Prepare service stations and equipment 
Set up the tables in the dining area 
Set the ambiance of the dining area 
Welcome guests and take food and beverage orders
Welcome and greet guests 
Seat the guest 
Take the food and beverage orders 
Liaise between the kitchen and service area 
Promote food and beverage products
Know the product 
Undertake suggestive selling 
Carry out upselling strategies 
Provide food and beverage services to guests
Serve food orders 
Assist the diners 
Perform banquet or catering food service 
Serve beverage orders 
Conclude food service and close down dining area 
Provide room service
Take and process room service orders 
Settle up trays and trolleys 
Present and serve food and beverage orders to guests 
Present room service account 
Clear away room service equipment 
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
Proof/Evidence Means of validating
competencies
Participate in Employment certificate Interview
workplace Certificate of Achievement Written Test
communication
Certificate of Training Demonstration
Certificate of Attendance Observation
Work in a team Employment certificate Interview
environment Certificate of Achievement Written Test
Certificate of Training Demonstration
Certificate of Attendance Observation
Practice career Employment certificate Interview
professionalism Certificate of Achievement Written Test
Certificate of Training Demonstration
Certificate of Attendance Observation
Practice Employment certificate Interview
occupational Certificate of Achievement Written Test
health and safety
procedures Certificate of Training Demonstration
Certificate of Attendance Observation
Develop and Employment certificate Interview
update industry Certificate of Achievement Written Test
knowledge
Certificate of Training Demonstration
Certificate of Attendance Observation
Observe workplace Employment certificate Interview
hygiene Certificate of Achievement Written Test
procedures
Certificate of Training Demonstration
Certificate of Attendance Observation
Perform computer Employment certificate Interview
operations
 Certificate of Achievement Written Test
Certificate of Training Demonstration
Certificate of Attendance Observation
Perform workplace Employment certificate Interview
safety practices Certificate of Achievement Written Test
Certificate of Training Demonstration
Certificate of Attendance Observation
Provide effective Employment certificate Interview
customer service Certificate of Achievement Written Test
Certificate of Training Demonstration
Certificate of Attendance Observation
Prepare the Employment certificate Interview
dining Certificate of Written Test
room/restaurant Achievement
area for service Demonstration
Certificate of Training Observation
Certificate of Attendance
Certificate of
Competency
Third Party Report
Welcome guests Employment certificate Interview
and take food and Certificate of Written Test
beverage orders Achievement Demonstration
Certificate of Training Observation
Certificate of Attendance
Certificate of
Competency
Third Party Report

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 Current Training
Competency/Learning Competencies Gaps/Requirements
Outcomes based on CBC
Participate in workplace communication
Obtain and convey Obtain and convey
workplace information workplace
information
Complete relevant work- Complete relevant
related document work-related
document
Participate in workplace Participate in
meeting and discussion workplace meeting
and discussion
Work in a team environment
Describe and identify team
Describe and identify
role and responsibility team role and
responsibility
Describe work as a team Describe work as a
member team member
Practice career professionalism
Integrate personal Integrate personal
objectives with objectives with
organizational goals. organizational goals.
Set and meet work Set and meet work
priorities. priorities.
Maintain professional Maintain professional
growth and development. growth and
development.
Practice occupational health and safety procedures
Identify hazards and risks. Identify hazards and
risks.
Evaluate hazards and risks. Evaluate hazards and
risks.
Control hazards and risks. Control hazards and
risks.
Maintain occupational Maintain
health and safety occupational health
awareness. and safety awareness.
Develop and update industry knowledge
Seek information on the Seek information on
industry the industry
Update continuously Update continuously
relevant industry relevant industry
knowledge knowledge
Observe workplace hygiene procedures
Identify and prevent Identify and prevent
hygiene risk hygiene risk
Follow hygiene procedures Follow hygiene
procedures
Perform computer operations
Plan and prepare task to be
Plan and prepare task
undertaken to be undertaken
Input data into computer Input data into
computer
Assess information using Assess information
computer using computer
Produce output data using Produce output data
computer system using computer
system
Maintain computer system Maintain computer
system
Perform workplace safety practices
Practice work procedure for Practice work
health, safety and security procedure for health,
practices safety and security
practices
Deal with emergency Deal with emergency
situations situations
Maintain safe personal Maintain safe
presentation standards personal presentation
standards
Practice work procedure for Practice work
health, safety and security procedure for health,
practices safety and security
practices
Develop and update industry knowledge
Take table reservation Take table reservation
Prepare service stations Prepare service
and equipment stations and
equipment
Set up the tables in the Set up the tables in
dining area the dining area
Set the ambiance of the Set the ambiance of
dining area the dining area
Prepare the dining room/restaurant area for service
Take table reservation Take table reservation
Prepare service stations Prepare service
and equipment stations and
equipment
Set up the tables in the Set up the tables in
dining area the dining area
Set the ambiance of the Set the ambiance of
dining area the dining area
Welcome guests and take food and beverage orders
Welcome and greet guests Welcome and greet
guests
Seat the guest Seat the guest
Take the food and beverage Take the food and
orders beverage orders
Liaise between the kitchen Liaise between the
and service area kitchen and service
area
Promote food and beverage products
Know the product Know the product
Undertake suggestive Undertake
selling suggestive selling
Carry out upselling Carry out upselling
strategies strategies
Provide food and beverage services to guests
Serve food orders Serve food orders
Assist the diners Assist the diners
Perform banquet or catering Perform banquet or
food service catering food service
Serve beverage orders Serve beverage
orders
Conclude food service and Conclude food
close down dining area service and close
down dining area
Provide room service
Take and process room Take and process
service orders room service orders
Settle up trays and trolleys Settle up trays and
trolleys
Present and serve food and Present and serve
beverage orders to guests food and beverage
orders to guests
Present room service Present room service
account account
Clear away room service Clear away room
equipment service equipment
Receive and handle guest concerns
Listen to the complaint Listen to the
complaint
Apologize to the guest Apologize to the
guest
Take proper action on the Take proper action
complaint on the complaint
Record complaint Record complaint
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

Training Needs Module Title/Module of

Instruction
(Learning Outcomes)
Know the product Promoting food and
beverage products
Undertake suggestive selling
Carry out upselling strategies
Serve food orders Providing food and beverage
services to guests
Assist the diners
Perform banquet or catering food service
Serve beverage orders
Conclude food service and close down
dining area
Take and process room service orders Providing room service
Settle up trays and trolleys
Present and serve food and beverage
orders to guests
Present room service account
Clear away room service equipment
Listen to the complaint Receiving and handling
guest concerns
Apologize to the guest
Take proper action on the complaint
Record complaint

Prepared by:

SHIRLEY B. SORIA