Aguinaldo, Larajen Kaye B.

ACTIVITY 1
INSTRUCTING 1. Teaching others how to do something.
COORDINATION 2. Adjusting actions in relation to others’ actions.
WRITING 3. Communicating effectively in writing as appropriate for the needs of the audience.
TIME MANAGEMENT 4. Managing one’s own time and the time others.
SOCIAL PERCEPTIVENESS 5. Being aware of others’ reactions and understanding why they
react as they do.
READING COMPREHENSION 6. Understanding written sentences and paragraphs in work
related documents.
SERVICE ORIENTATION 7. Actively looking for ways to help people.
SPEAKING 8. Talking to others to convey information effectively.
CRITICAL THINKING 9. Using logic and reasoning and to identify the strengths and
weaknesses of alternative solutions, conclusions or approaches to problems.
ACTIVE LEARNING 10. Understanding the implications of new information for both current
and future problem-solving and decision-making.
ACTIVE LISTENING 11. Giving full attention to what other people are saying, taking the time
to understand the points being made, asking questions as appropriate, and not interrupting at
inappropriate times.
LEARNING STRATEGIES 12. Selecting and using training/instructional methods and
procedures appropriate for the situation when learning or teaching new ways.

ACTIVITY 2
As a trainee, I have a lot of expectations for the training, including having fun, not feeling
rushed, and obtaining knowledge and skills that will help me in my future career in the
hospitality industry. And as a trainee, my expectations for the food and beverage management
course are that it will be exhausting, that you will require more patience, and that you will learn
to control everything around you. Also, before I begin the training, I anticipate that the
curriculum will be flexible and adaptive to the demands of the learners. I also anticipate the
program to teach trainees how to properly greet clients and accept food and beverage orders, as
well as promote food and beverage items and give food and beverage service to guests.
 While everyone anticipates that throughout the training, the conversations about various
types of food and beverage services will be simple to comprehend and will relieve us of some of
the strain we feel when answering modules and completing hands-on training. I also expect that
there will be a lot of fun activities during the training that will help me increase my self-
confidence, especially while dealing with different types of people in the industry to which I will
belong. Another expectation is that the instructor will be approachable during the training so that
I, as a trainee, will be able to ask them questions about things with which I am unfamiliar and
skilled, and that the instructor will give us full attention while doing hands-on activities so that if
we make a mistake, it will be corrected as soon as the instructor notices it.
Finally, I feel that following the training, we will be able to put all of the information we
learned throughout the program into practice in the hospitality sector. And I'm hoping and
anticipating that after the training, I'll be able to put all of the abilities I learned during the
training to good use in the evaluation.

ACTIVITY 3
1. Order Slip/ Order Form- A document to be filled out by a client or customer with
respect to what service or product he wishes to order.
2. Restaurant Inventory- It consists of all the items or raw materials required to prepare
dishes, and a restaurant inventory management system helps you track each ingredient
used in the recipe.
3. Invoice- A bill that is issued by a business to the customer before payment is made. It is
also used to give to the customer when they ask for their bill or check.
4. Restaurant Receipts- It is the proof of payment given by the business to customers after
the payment has been completed. It is a document that shows the food and drinks that is
being ordered in an organized manner.
5. Menu- It is a list of food and beverages offered to customers and the prices.
6. Restaurant Checklist- It is used to ensure that the daily tasks are done on time for
effective restaurant management.
7. Restaurant Employee Handbook- It refers to the letter of the law for your restaurant. It
sets out your restaurant’s mission, management’s expectation, employee conduct, HR
policies and procedures, and benefits.
8. Daily Sales Report- spreadsheet template to record daily sales transactions. Includes
field to record sales, deposits, discounts, comps, and paid-out details.
9. Purchase Orders- these are document issued from a buyer to a seller. These are an
important tool for buyers because they formalize requirements and pricing, and serve as
legally binding documentation of the goods/services that were ordered.