NCIII Basic Comp 06-CBLM Ver1

COMPETENCY BASED LEARNING MATERIAL
Sector: HEATING. VENTILATING AIR-CONDITIONING/

REFRIGERTION ( PACU & CRE )
Qualification Title: RAC SERVICING NC III (PCU & CRE )
Unit of Competency: Use Relevant Techniques
Module Title: Using Relevant Techniques
TESDA- GEN. SANTOS NAT’L. SCHOOL OF ARTS & TRADES

TIONGSON ST. LAGAO, GEN. SANTOS CITY
HOW TO USE THIS COMPETENCY-BASED LEARNING MATERIAL
The unit of competency, “Use relevant techniques”, is one of the

competencies of Commercial Cooking NCIII, a course which comprises the
knowledge, skills, and attitudes required for a TVET trainee to process.
The module, Using relevant techniques , contains training materials
and activities related to Study/select appropriate technology, Apply relevant
technology, Maintain/enhance of relevant technology.
In this module, you are required to go through a series of learning
activities in order to complete each learning outcome. In each learning outcome
are Information Sheets, Self-checks, Operation Sheets, Task Sheets, and Job
Sheets. Follow and perform the activities on your own. If you have questions,
do not hesitate to ask for assistance from your facilitator.
Remember to:
 Read information sheet and complete the self checks.
 Perform the Task Sheets, Operation Sheets, and Job Sheets until you are
confident that your outputs conform to the Performance Criteria
Checklists that follow the said work sheets.
 Submit outputs of the Task Sheets, Operation Sheets, and Job Sheets to
your facilitator for evaluation and recording in the Achievement 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 Achievement Chart and Progress
Chart.
You must pass the Institutional Competency Evaluation for this
competency before moving to another competency. A Certificate of Achievement
will be awarded to you after passing the evaluation.
You need to complete this module before you can proceed to the next
qualification level with common unit of competency.
Date Developed: Document No.

RAC SERVICING
APRIL 2016 Issued by:
NC III
(PACU&CRE ) Developed by: Page 1 of 47
Use relevant
technologies Revision # 00
RAC SERVICING NC III (PACU&CRE )
COMPETENCY BASED LEARNING MATERIALS
LIST OF COMPETENCIES
No. Unit of Competency Module Title Code
1 Lead workplace Leading workplace 500311109

communication communication
2 Lead small teams Leading small teams 500311110
3 Develop and practice Developing and practice 500311111

negotiation skills negotiation skills
4 Solve problems related to Solving problems related to 500311112

work activities work activities
5 Use mathematical concepts Using mathematical concepts 500311113

and techniques and techniques
6 Use relevant technologies Using relevant 500311114

technologies
MODULE CONTENT

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UNIT OF COMPETENCY: Use relevant technologies
MODULE TITLE: Using relevant technologies
MODULE DESCRIPTOR:
This module covers the knowledge, skills and attitudes required in selecting,
sourcing and applying appropriate and affordable technologies in the
workplace.
Learning Outcomes:
At the end of this module, you MUST be able to:
1. Study/select appropriate technology
2. Apply relevant technology
3. Maintain/enhance of relevant technology

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COMPETENCY SUMMARY
Qualification Title : RAC Servicing NC III (PACU&CRE )
Unit of Competency : Use relevant technologies
Module Title : Using relevant technologies

Introduction
This unit of competency deals with the knowledge, skills and attitudes required
in selecting, sourcing and applying appropriate and affordable technologies in
the workplace.
Learning Outcomes:
Upon completion of this module, you MUST be able to:
1. Identify mathematical tools and techniques to solve problem
2. Apply mathematical procedure/solution
3. Analyze results
ASSESSMENT CRITERIA
1. Usage of different technologies is determined based on job requirements.

2. Appropriate technology is selected as per work Specification.
3. Relevant technology is effectively used in carrying out function
4. Applicable software and hardware are used as per task requirement
5. Management concepts are observed and practiced as per established
industry practices
6. Maintenance of technology is applied in accordance with the industry
standard operating procedure, manufacturer’s operating guidelines
and occupational health and safety procedure to ensure its operative
ability.
7. Updating of technology is maintained through continuing education or
training in accordance with job requirement.
8. Technology failure/ defect is immediately reported to the
concern/responsible person or section for appropriate action.
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CONDITIONS:
The student/trainee must be provided with the following:
 Module in Use relevant technologies
 Writing materials
 Computer
 Projector
 Printer
ASSESSMENT METHODS:
 Lecture/discussion
 Demonstration
 Film viewing
ASSESSMENT METHODS:
 Authenticated portfolio
 Written exam
 Interview w/ Oral Questioning
 Demonstration
Learning Experiences

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Learning Outcome 1
Study/select appropriate technology
Learning Activities Special Instructions
Read Information Sheet 6.1-1on This Learning Outcome deals with the
Introduction to Technologies development tools needed by supervisors
to learn about technologies important in
Answer Self-check 6.1-1
the workplace.
Compare answers with Answer
Key 6.1-1 Go through the Information Sheets and
answer the Self-checks to ensure that
Read Information Sheet 6.1-2 on
knowledge on technology-based skills
Technology Needs
needed in the workplace are acquired.
Compare answers with Answer The outputs of this Learning Outcome are
Key 6.1-2 answers to the Self-checks that will show
your mastery.
Selecting Technology Show your outputs to your trainer as you
accomplish them for guidance and
evaluation.
Answer Self-check 6.1-3 After doing all the activities for this LO,
Compare answers with Answer you are ready to proceed to the next LO:
Key 6.1-3 Apply relevant technology

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Information Sheet 6.1-1
Introduction to Technologies
Learning Objectives:
After reading this information sheet, you must be able to:
1. define Workplace Communication;
2. enumerate and explain some verbal communication methods;
Managing an organization requires knowledge on systems and technology

which will improve efficiency and productivity.
Foremost of this is the application of different types of technology on the needs
of the business and specific job function.
Types of Technology
1. Office technology - the application of knowledge, tools and equipment to
improve technical processes related within the office environment. They are
developed to simplify business processes and the work load of the employees.
2. Industrial technology - the use of engineering and manufacturing technology

to make production faster, simpler and more efficient.
3. System technology – the use of principles, procedure, methodology and

process to improve production and services.
4. Information technology – the technology involving the development,

maintenance, and use of computer systems, software, and networks for the
processing and distribution of data.
5. Training technology – systematic, repetitive process for designing instruction

or training used to improve performance.

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Self-Check 6.1-1
TRUE OR FALSE:
Answer whether the given statement is true or false, by writing (T) if the
statement is true or (F) if the statement is false, on a separate sheet.
_____ 1. Effective communication is the least important factor common to all
successful organizations.
_____ 2. Effective communication ties together team members.
_____ 3. E-mail is a standard electronic communication method by some
organization.
_____ 4. Facial expression is a verbal communication method.
_____ 5. A two-way radio can be used for a dialogue between two or more
persons.

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Answer Key 6.1-1
TRUE OR FALSE
1. False
2. True
3. True
4. False
5. True

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Technology Needs
Office technology systems:

 Organizational structure chart - The staff team and visitors to the office
can visualize how the organization is structured and what its reporting
lines are.
 Visitors reception - Visitors will feel welcome and informed, and leave
with a good impression of the office.
 Appointments system - Visitors will have more guaranteed access to the
staff member visited, staff will be less disrupted by visits and a record of
visitors will be kept.
 Telephone operation system - Incoming telephone messages will be
recorded and callers will experience good customer service.
 Correspondence - Different letter formats will be used as appropriate and
the quality of written correspondence will improve.
 Office communications - Internal memos and meetings will be used to
facilitate communications within the team.
 Filing and record keeping - Different types of information will be stored
appropriately and all documents will be securely filed and easy to access.
 Administrative audit - Office systems will be regularly monitored so that
they can be continually improved.
 Resource center - Books and other important documents will be well
organized, classified, indexed and appropriately shelved so that staff and
others can find what they need quickly.
Some office tools and equipment are:
 Tape (dispenser) - object that holds a roll of tape and has a mechanism
at one end to shear/cut the tape;
 Scotch tape - a clear adhesive tape for holding paper & other things
together;
 Glue - an quick-drying liquid adhesive that sticks objects together;
 Ruler – straight edged strip of wood, plastic or metal, for drawing straight
lines and measuring lengths;
 Paper clip - small piece of wire that holds pieces of paper together;
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 Paper clip holder - small transparent box with a magnetic rim at the
open top;
 Push pin - short pin with a large head used to attach paper to a wall or
bulletin board;
 Bulldog clip - bigger piece of paper clip that holds large amounts of paper
together;
 Scissor – tool to cut paper or other objects;
 Calculator - small electronic device that helps solve math problems;
 Stapler - machine for fastening together sheets of paper with staple wire;
 Staple(wire) – short piece of wire bent with the use of a stapler to bind
paper together;
 Pen – slender tube of plastic or metal filled with ink, the outlet on one
end used for writing;
 Correction fluid – white, fast drying liquid applied on paper to cover a
mistake;
 Pencil - slender tube of wood containing a core of graphite used for
writing or drawing;
 Pencil sharpener - device for sharpening the point of a pencil;
 Eraser - soft rubber used to rub out something written;
 Rubber bands (elastic bands)
 Business cards - small pieces of card with name and contact information
written, to give to different people;
 Calendar - chart or series of pages showing the days, weeks, and months
of a particular year;
 Organizer or planner - small book that records contact numbers, task &
appointments;
 Carbon paper - thin sheet of paper coated on one side with a dark waxy
pigment, often containing carbon, that is transferred by the pressure of
writing or of typewriter keys onto the copying surface below;
 Clip board - small piece of flat wood (or plastic) with a clip on top for
attaching paper to it and write while standing;
 Desk lamp - special lamp place on desk and light directed to the paper
on the desk;

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Self-Check 6.1-2
Technology Needs
TRUE OR FALSE:
organization.
persons.

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Answer Key 6.1-2
Technology Needs
TRUE OR FALSE
1. False
2. True
3. True
4. False
5. True

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Selecting Technology
Hotel and restaurant technologies:

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Self-Check 6.1-3
TRUE OR FALSE:
organization.
persons.

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Answer Key 6.1-3
TRUE OR FALSE
1. False
2. True
3. True
4. False
5. True

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Learning Outcome 2
Apply relevant technology
Read Information Sheet 6.2-1 on This Learning Outcome deals with the
Using Technology development tools needed by supervisors
to learn about using applicable
technologies important in the workplace.
Using Information Technology
your mastery.
Management Concepts Show your outputs to your trainer as you
Answer Self-check 6.2-3 evaluation.
Key 6.1-3

Using Management Concepts
Answer Self-check 6.2-4 After doing all the activities for this LO,
Compare answers with Answer you are ready to proceed to the next LO:
Key 6.2-4 Maintain/enhance of relevant
technology

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Using Technology
Although computer technologies like centralised reservation systems (CRSs),

time-and-attendance software, and automated phone services are now common
in most star-rated hotels and resort facilities, we should recall that computers
have only been introduced in the hotel, restaurant, catering and tourism
(HRCT) sector in the last ten years. This is a very short period of time for such
dramatic changes to the structure and organisation of work, job content, and
skill requirements. Not only has the introduction of new technologies been fast,
but the emphasis on 'time-saving' and 'labour-saving' technologies means that
the pace of work is faster too.
The fast pace of technological change often means that workers are struggling
to keep up, while their unions find themselves unable to critically assess what
the impact of these changes might be. By the time the effects on jobs and
working conditions are clear, it is usually too late: the new technology is
already a 'normal' part of the workplace.
Assessing the impact of new technologies on HRCT workers does not mean
opposing the introduction of new technologies as such. Some kinds of
technology will improve working conditions, such as health and safety
technologies. Other kinds of technology will have a minimal impact on working
conditions or no impact at all. So it is important to understand the different
kinds of technology we are facing in different situations.
As a starting point we need to categorise new technologies in the hospitality
industry into different types. For example:
 time-saving
 labour-saving
 quality control
 enhancing customer satisfaction
 health and safety
 security
 gadget or 'flashing light' (technologies for the sake of change)
Technologies that enhance customer satisfaction are the most common form of
new technology introduced in hotels and resorts in recent years. This includes
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devices such as electronic door locks, in-built internet/modem access in
rooms, and programmable video systems, all of which have a minimal impact
on work arrangements and working conditions.
In reality most technologies do not fit neatly into one of the above categories.
For example, digital response/automated telephone systems can be seen as
both labour- and time-saving, as well as improving customer satisfaction. The
real issue, of course, is what impact it has on workers. In the case of digital
response/automated telephone systems, some effects may include:
 the elimination of switchboard departments in hotels and resorts,
replacing them with small-scale control devices and computers at the
front desk
 additional tasks for front desk workers who must manage the system
and deal with any glitches or problems.
Clearly we need to understand different technologies not only in terms of their
declared objective (e.g. to enhance customer satisfaction), but also in terms of
their real effects (e.g. increased pressure and stress for front desk workers).
The Impact on Hotel, Restaurant, Catering and Tourism Workers

Job Quality - As in other industries, the introduction of certain kinds of labour-
saving and time-saving technologies in the hospitality industry has led to job
losses. While these technologies are often presented in a positive way - freeing
workers from menial or physically demanding work or making labour-intensive
tasks easier - the reality is that 'labour-saving' and 'time-saving' usually means
reducing the number of workers employed.
In the catering industry, new technologies have allowed many labour-intensive,
time-consuming and so-called 'menial' tasks in food preparation to be
contracted out. For example, new pre-cooked food/vacuum-packaging
technology has meant that agribusiness corporations have taken over more
and more of the food production and preparation process, leaving the tasks of
final preparation, arrangement and delivery to the catering sector. As a result
many kinds of food preparation and cooking jobs in the catering industry have
been lost.
Since re-heating pre-cooked foods requires a minimal amount of cooking and
fewer skills, there is also a de-skilling of the remaining jobs and a
commensurate devaluation in wages.
Therefore these new technologies have 'saved' time and labour by cutting jobs,
degrading the content of the remaining jobs, and reducing wages in line with
lower skill requirements.
De-skilling and a decline in the quality of many kinds of jobs in the hospitality
industry have also resulted from those technologies which have allowed greater
labour flexibility. Workers no longer need to have specialised skills, but must
have more generalised qualifications that enable them to do multiple tasks,
and constantly move from one to the other.

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Another effect of new technologies in the hotel and restaurant industries is that
the expectations of customers have changed. Customers expect workers on the
front desk or workers taking orders to respond to requests instantly, believing
that computer technology has made everything possible within seconds. With
these expectations, customers become impatient more quickly, putting more
psychological and emotional pressure on the workers serving them.
In some cases it can be argued that this technology has 'de-humanised' the
relationship between workers and guests/customers. It has also shifted the
emphasis from customer service to chasing abstract target quotas set by
computer programmes (described below), which means that everything must be
done quickly, not necessarily well. This too has undermined job quality in the
hospitality industry.

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Self-Check 6.2-1
Using Technology
TRUE OR FALSE:
organization.
persons.

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Answer Key 6.2-1
Using Technology
TRUE OR FALSE
1. False
2. True
3. True
4. False
5. True

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The typical use of IT in the hotel and restaurant industry:

The travelers check out a hotel chain's web site, select their accommodations
and make an online reservation. When they arrive at the hotel, a bell person
meets them at the door and types their relevant information into a wireless,
hand-held "personal digital assistant," enabling them to skip a check-in line at
the front desk. They're given a card that electronically unlocks their room–a
room complete with Internet access, movies on demand and a high-speed
phone line. During their stay, a computerized system keeps track of any extra
charges they incur, adding them automatically to the bill.
All that reliance on technology is just the part of the hotel operation that's
visible to the customer, DeMicco noted. Behind the scenes, he said, computer
software is continually adjusting room prices according to changing supply and
demand, controlling energy use within the building, providing online training
programs for employees, tracking and ordering inventory in the hotel's
restaurant, setting employee work schedules and monitoring security
operations.

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Self-Check 6.2-2
TRUE OR FALSE:
organization.
persons.

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Answer Key 6.2-2
TRUE OR FALSE
1. False
2. True
3. True
4. False
5. True

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Management Concepts
Further to the application of technology is the selection of management

concepts which are employed for the improvement of the enterprise.
Most of the management concepts are based on the application of information
technology where there is an actual need to utilize computer hardware and
software technology, and these are normally uniform to the specific sector in
industry.
Management concepts
1. Real Time Management – implementing and adjusting decision making in
the management systems and network, in response to current queue
conditions. Tips for a good real-time management system:
a. Create an effective planning and scheduling process, with a creative
forecasting capability;
b. Continually update the plan on a timely basis, as well as on emergency
occasions (example: sick leave, broken vehicles, etc);
c. Communicate expectations to all levels of the organization;
d. Adjust target numbers by percentage on different circumstances;
e. Monitor the performance by skill groups, not only by teams;
2. Kaizen - a Japanese business philosophy of continuous improvement of

working practices, personal efficiency, etc. The cycle of kaizen activity can be
defined as:
 Standardize an operation and activities.
 Measure the operation (find cycle time and amount of in-process
inventory).
 Gauge measurements against requirements.
 Innovate to meet requirements and increase productivity.
 Standardize the new, improved operations.
 Continue cycle ad infinitum.

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3. 5s - a workplace organization method that uses five Japanese words: seiri
(tidiness), seiton (orderliness), seiso (cleanliness), seiketsu (standardization),
and shitsuke (discipline), a targeted list of activities that promotes organization
and efficiency in the workplace – ultimately resulting to improved profitability,
efficiency, service and safety.
In English, the 5S are: Sort, Straighten, Shine, Standardize and Sustain.
 Sorting - Eliminate all unnecessary tools, parts. Go through all tools,
materials, and so forth in the plant and work area. Keep only essential
items and eliminate what is not required, prioritizing things per
requirements and keeping them in easily-accessible places. Everything
else is stored or discarded it.
 Straightening or Setting in Order to Flow or Streamlining - Arrange the
work, workers, equipment, parts, and instructions in such a way that the
work flows free of waste through the value added tasks with a division of
labour necessary to meet demand. This is by far the most misunderstood
and incorrectly applied S and has been responsible for many lean
transformations failing to produce the benefits expected. When applied
correctly with flow established this step eliminates the majority of the
non-value-added time and allows the rest of the zero defect philosophy to
be enabled. Put simply, until you have an orderly flow, you cannot have
an orderly flow of problems to solve and the notion of zero defects is
impossible.
 Systematic Cleaning - Clean the workspace and all equipment, and keep
it clean, tidy and organized. At the end of each shift, clean the work area
and be sure everything is restored to its place. This step ensures that the
workstation is ready for the next user and that order is sustained.
 Standardize - Ensure uniform procedures and setups throughout the
operation to promote interchangeability.
 Sustain - Ensure disciplined adherence to rules and procedures to
prevent backsliding.
4. Total Quality Management (or TQM) - a management approach to long–term

success by installing and making permanent a climate in which an
organization continuously improves its ability to deliver high-quality products
and services to customers.
The primary elements of TQM are:
 Customer-focused. The customer ultimately determines the level of
quality. No matter what an organization does to foster quality
improvement—training employees, integrating quality into the design
process, upgrading computers or software, or buying new measuring
tools—the customer determines whether the efforts were worthwhile.
 Total employee involvement. All employees participate in working toward
common goals. Total employee commitment can only be obtained after

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fear has been driven from the workplace, when empowerment has
occurred, and management has provided the proper environment. High-
performance work systems integrate continuous improvement efforts
with normal business operations. Self-managed work teams are one form
of empowerment.
 Process-centered. A fundamental part of TQM is a focus on process
thinking. A process is a series of steps that take inputs from suppliers
(internal or external) and transforms them into outputs that are delivered
to customers (again, either internal or external). The steps required to
carry out the process are defined, and performance measures are
continuously monitored in order to detect unexpected variation.
 Integrated system. Although an organization may consist of many
different functional specialties often organized into vertically structured
departments, it is the horizontal processes interconnecting these
functions that are the focus of TQM.
* Micro-processes add up to larger processes, and all processes
aggregate into the business processes required for defining and
implementing strategy. Everyone must understand the vision,
mission, and guiding principles as well as the quality policies,
objectives, and critical processes of the organization. Business
performance must be monitored and communicated continuously.
* An integrated business system may be modeled after the Baldrige
National Quality Program criteria and/or incorporate the ISO 9000
standards. Every organization has a unique work culture, and it is
virtually impossible to achieve excellence in its products and services
unless a good quality culture has been fostered. Thus, an integrated
system connects business improvement elements in an attempt to
continually improve and exceed the expectations of customers,
employees, and other stakeholders.
 Strategic and systematic approach. A critical part of the management of
quality is the strategic and systematic approach to achieving an
organization’s vision, mission, and goals. This process, called strategic
planning or strategic management, includes the formulation of a
strategic plan that integrates quality as a core component.
 Continual improvement. A major thrust of TQM is continual process
improvement. Continual improvement drives an organization to be both
analytical and creative in finding ways to become more competitive and
more effective at meeting stakeholder expectations.
 Fact-based decision making. In order to know how well an organization
is performing, data on performance measures are necessary. TQM
requires that an organization continually collect and analyze data in
order to improve decision making accuracy, achieve consensus, and
allow prediction based on past history.

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 Communications. During times of organizational change, as well as part
of day-to-day operation, effective communications plays a large part in
maintaining morale and in motivating employees at all levels.
Communications involve strategies, method, and timeliness.
5. Other management/productivity tools
a. ISO 9000 – a family of standards related to quality management systems
and designed to help organizations ensure that they meet the needs of
customers and other stakeholders while meeting statutory and regulatory
requirements related to the product. The standards are published by ISO,
the International Organization for Standardization, and available through
National standards bodies. ISO 9000 deals with the fundamentals of quality
management systems, including the eight management principles[2][3] on
which the family of standards is based.
b. Lean manufacturing - a production practice that considers the
expenditure of resources for any goal other than the creation of value for the
end customer to be wasteful, and thus a target for elimination.
c. Six Sigma - a set of techniques and tools for process improvement, by
identifying and removing the causes of defects (errors) and minimizing
variability in manufacturing and business processes.

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Self-Check 6.2-3
Management Concepts
TRUE OR FALSE:
organization.
persons.

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Answer Key 6.2-3
Management Concepts
TRUE OR FALSE
1. False
2. True
3. True
4. False
5. True

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Perspectives on Productivity
Most studies of productivity are drawn from manufacturing industries,
however, services require an approach that recognises their peculiar
characteristics. In the provision of services the processes of production and
consumption are often simultaneous or can overlap - generating a specific set
of challenges. Customers are active participants in many service encounters,
and therefore an important influence on productivity.
Quality is so closely entwined with more measurable outcomes in service
provision that it becomes very difficult to isolate any one influence on
productivity. The intangibility of service, and therefore the importance of
psychological outcomes (e.g. comfort and pleasure) in the process of quality
creation, represent major challenges in measuring and understanding service
sector productivity in general, and the F&B sector in particular.
The issue of how to measure productivity in the service sector is critical for this
study. Some managers suggests that measurements of service productivity can
be 'ambiguous and inadequate', resulting in unhelpful comparisons between
industries. Hotel and restaurant service providers often focus on reducing labor
costs while maintaining sales (labor generally comprises around a third of
hospitality costs, and food or beverage products, another third). Concentrating
on the reduction of labor costs as a percentage of sales may achieve short term
productivity targets but can also jeopardize long term viability due to the
erosion of service standards. Poor service affects customer satisfaction, which
in turn influences sales and productivity, thereby creating a cycle of poor
productivity

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Self-Check 6.2-4
TRUE OR FALSE:
organization.
persons.

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Answer Key 6.2-4
TRUE OR FALSE
1. False
2. True
3. True
4. False
5. True

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Learning Outcome 3
Maintain/enhance of relevant technology
Read Information Sheet 6.3-1 on This Learning Outcome deals with the
Standard Procedures development tools needed by supervisors
to improve the applied technologies in the
workplace.
Knowledge Update
your mastery.
Reporting Defects Show your outputs to your trainer as you
Answer Self-check 6.3-3 evaluation.
Key 6.3-3 After doing all the activities for this LO,
you are ready to proceed to the next UC.

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Standard Procedures
In order to optimize the usage of the management systems and technologies, it

is essential to support this by referring the standard operating procedures of
products and services as supporting documents.
Industry standard operating procedure (or SOP) - are instructions and

technical information provided for employees by the operators or users of
installations, technical equipment, working procedures, substances, or
preparations with the aim of avoiding accidents and reducing health risks.
In creating an SOP, the required safe-practice directives in industrial hygiene
and safety and accident prevention regulations, safety and occupational health
rules, and special handling advice are provided by the manufacturer in
operating instructions.
For specific job assignments, it is essential to understand policies and

procedures from the supervisor or co-workers.
1. Written guidelines relative to the usage of office technology/equipment

2. Verbal advise/instruction from the co-worker
Manufacturer’s operating guidelines/ instructions
Operating guidelines are statements or other indication of policy or procedure

by which to determine a course of action.
General instruction manuals, similar to a user-guide, are documents usually
accompanying a technical device and explaining how to install or operate it.
1. Written instruction/manuals of specific technology/ equipment

2. General instruction manual
3. Verbal advise from manufacturer relative to the operation of equipment
Occupational health and safety procedure

RAC SERVICING
NC III
Use relevant
Occupational health and safety (or OHS) is concerned with protecting the
safety, health and welfare of people engaged in work or employment.
OHS Policy is supported by a range of:
 Procedures;
 Guidelines;
 Information sheets;
 Hazards alerts;
 OHS management system documents; and
 other documentation
An OHS program is a definite plan of action designed to prevent accidents and
occupational diseases.
OHS policy statement usually includes:
 management's commitment to protect the safety and health of employees
 the objectives of the program
 the organization's basic health and safety philosophy
 who is accountable for occupational health and safety programs
 the general responsibilities of all employees
 that health and safety shall not be sacrificed for expediency
 that unacceptable performance of health and safety duties will not be
tolerated
OHS items include:
 Individual responsibility
 Joint occupational health and safety committee
 Health and safety rules
 Correct work procedures
 Employee orientation
 Training
 Workplace inspections
 Reporting and investigating accidents
 Emergency procedures
 Medical and first aid
 Health and safety promotion
 Workplace specific items
Philippine OSH Standards was formulated in 1978 in compliance with the
constitutional mandate to safeguard the worker’s social and economic well-
being as well as his physical safety and health. It is regulated by the
Department of Labor and Employment (or DOLE)
1. Relevant statutes on OHS

2. Company guidelines in using technology/equipment
Appropriate action

RAC SERVICING
NC III
Use relevant
Preventive maintenance (or PM) - the care and servicing by personnel for the
purpose of maintaining equipment and facilities in satisfactory operating
condition by providing for systematic inspection, detection, and correction of
incipient failures either before they occur or before they develop into major
defects.
A preventive maintenance program is a schedule of planned activities in order
to retain equipment and facilities in satisfactory operating conditions. It is
made possible by providing for systematic inspections, detections and
corrections. This prevents major defect that normally occur due to neglect and
ignorance.
1. Implementing preventive maintenance schedule

2. Coordinating with manufacturer’s technician

RAC SERVICING
NC III
Use relevant
Self-Check 6.3-1
Standard Procedures
TRUE OR FALSE:
organization.
persons.

RAC SERVICING
NC III
Use relevant
Answer Key 6.3-1
Standard Procedures
TRUE OR FALSE
1. False
2. True
3. True
4. False
5. True

RAC SERVICING
NC III
Use relevant
Knowledge Update
A number of international studies have shown that Information Technology is a

valuable tool for extending learning opportunities to wider sectors of the
community. Not only can it stimulate new learning attitudes and strategies, it
is also a powerful medium for developing formal and informal learning
environments which empower, liberate, transform and create new roles,
relationships and processes, particularly for those who encounter difficulties in
traditional learning situations. When implemented effectively, IT can overcome
learners' fears of being judged, heighten motivation and raise self-esteem -
access to powerful technology conveys messages about being valued members
of society, thereby opening up new opportunities for equality.
Little has been done to date to assess the value of IT in adult learning. Few
teachers have been given the opportunity to discover open-ended, IT-
incorporated training approaches. The greatest advances in this area seem to
be coming from in-company training sectors, where the massive resources
being invested to update employees' skills are even further increasing the gap
between members of the workforce and the socially excluded. In France alone
an annual budget of FRF 45 billion2 is spent on in-company training. In view
of its objective to develop lifelong learning, the European Union forecasts that
major ongoing developments will continue in this sector over the next decade,
in particular through the contribution of multimedia products3. A major
objective of the present study is to open international dialogue between in-
company trainers and trainers working with potential learners either seeking to
enter the labour market or simply seeking new learning opportunities for their
own personal fulfillment, in order to permit all learners to draw greater benefit
from these investments.

RAC SERVICING
NC III
Use relevant
Self-Check 6.3-2
Knowledge Update
TRUE OR FALSE:
organization.
persons.

RAC SERVICING
NC III
Use relevant
Answer Key 6.3-2
Knowledge Update
TRUE OR FALSE
1. False
2. True
3. True
4. False
5. True

RAC SERVICING
NC III
Use relevant
Reporting Defects
Information technology used in the workplace should be evaluated constantly

to pre-empt its being outdated because technological development is becoming
more rapid to the point that computer units need to be replaced on an annual
basis.
Any failure or defects should be reported to higher management at the soonest
possible time.

RAC SERVICING
NC III
Use relevant
Self-Check 6.3-3
Reporting Defects
TRUE OR FALSE:
organization.
persons.

RAC SERVICING
NC III
Use relevant
Answer Key 6.3-3
Reporting Defects
TRUE OR FALSE
1. False
2. True
3. True
4. False
5. True

RAC SERVICING
NC III
Use relevant

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COMPETENCY BASED LEARNING MATERIAL

Sector: HEATING. VENTILATING AIR-CONDITIONING/

Qualification Title: RAC SERVICING NC III (PCU & CRE )

Unit of Competency: Use Relevant Techniques

Module Title: Using Relevant Techniques

TESDA- GEN. SANTOS NAT’L. SCHOOL OF ARTS & TRADES

The unit of competency, “Use relevant techniques”, is one of the

Date Developed: Document No.

1 Lead workplace Leading workplace 500311109

2 Lead small teams Leading small teams 500311110

3 Develop and practice Developing and practice 500311111

4 Solve problems related to Solving problems related to 500311112

5 Use mathematical concepts Using mathematical concepts 500311113

6 Use relevant technologies Using relevant 500311114

Date Developed: Document No.

MODULE TITLE: Using relevant technologies

At the end of this module, you MUST be able to:

1. Study/select appropriate technology

2. Apply relevant technology

3. Maintain/enhance of relevant technology

Date Developed: Document No.

Qualification Title : RAC Servicing NC III (PACU&CRE )

Unit of Competency : Use relevant technologies

Module Title : Using relevant technologies

Upon completion of this module, you MUST be able to:

1. Identify mathematical tools and techniques to solve problem

2. Apply mathematical procedure/solution

1. Usage of different technologies is determined based on job requirements.

Date Developed: Document No.

Study/select appropriate technology

Learning Activities Special Instructions

Date Developed: Document No.

Managing an organization requires knowledge on systems and technology

2. Industrial technology - the use of engineering and manufacturing technology

3. System technology – the use of principles, procedure, methodology and

4. Information technology – the technology involving the development,

5. Training technology – systematic, repetitive process for designing instruction

Date Developed: Document No.

Date Developed: Document No.

Date Developed: Document No.

Office technology systems:

Date Developed: Document No.

Date Developed: Document No.

Date Developed: Document No.

Hotel and restaurant technologies:

Date Developed: Document No.

Date Developed: Document No.

Date Developed: Document No.

Apply relevant technology

Learning Activities Special Instructions

Read Information Sheet 6.2-4 on

Date Developed: Document No.

Although computer technologies like centralised reservation systems (CRSs),

The Impact on Hotel, Restaurant, Catering and Tourism Workers

Date Developed: Document No.

Date Developed: Document No.

Date Developed: Document No.

Date Developed: Document No.

Using Information Technology

The typical use of IT in the hotel and restaurant industry:

Date Developed: Document No.

Date Developed: Document No.