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
1.1 Take table reservations /
1.2 Prepare service stations and equipment /
1.3 Set up the tables in the dining area /
1.4 Set the mood/ambiance of the dining area /
2. Welcome guests and take food and beverage orders
2.1 Welcome and greet guests /
2.2 Seat the guests /
2.3 Take food and beverage orders /
2.4 Liaise between kitchen and service areas /
3. Promote food and beverage products
3.1 Know the product /
3.2 Undertake Suggestive selling /
3.3 Carry out Upselling strategies /

4. Provide food and beverage services to guests

4.1 Serve food orders /
4.2 Assist the diners /
4.3 Perform banquet or catering food service /
4.4 Serve Beverage Orders /
4.5 Process payments and receipts /

FOOD AND BEVERAGE Date Developed:

SERVICES NC II May 2018

Welcome Guests and Developed by: Page 4

Take Food and MARLOU CHESTER O.
Beverage Orders BENDAÑO
CORE COMPETENCIES
CAN I…? YES NO
4.6 Conclude food service and close down dining area /
4.7 Manage intoxicated persons /
5. Provide room service

5.1 Take and process room service orders /

5.2 Set up trays and trolleys
5.3 Present and serve food and beverage orders to /
guests
5.4 Present room service account /
5.5 Clear away room service equipment /
6. Receive and handle guest concerns
6.1 Listen to the complaint /
6.2 Apologize to the guest /
6.3 Take proper action on the complaint /
6.4 Record complaint /

FOOD AND BEVERAGE Date Developed:

SERVICES NC II May 2018

Welcome Guests and Developed by: Page 5

Take Food and MARLOU CHESTER O.
Beverage Orders BENDAÑO
Evidences/Proof of Current Competencies

Form 1.2: Evidence of Current Competencies acquired related to

Job/Occupation

Current
Proof/Evidence
competencies
Prepare the dining  Certificate of training
room/restaurant  Certificate of
area for service employment
 Trainer’s record book
Promote food and  Certificate of training
beverage products  Certificate of
employment
 Trainer’s record book
Provide food and  Certificate of training
beverage services  Certificate of
to guests employment
 Trainer’s record book
Provide room  Certificate of training
service  Certificate of
employment Written Examination
 Trainer’s record book
Receive and handle  Certificate of training
guest concerns  Certificate of
employment
 Trainer’s record book
Means of validating
 Demonstration
 Interview
 Written Examination
 Demonstration
 Interview
 Written Examination
 Demonstration
 Interview
 Written Examination
 Demonstration
 Interview
 Demonstration
 Interview
 Written Examination

FOOD AND BEVERAGE Date Developed:

SERVICES NC II May 2018

Welcome Guests and Developed by: Page 6

Take Food and MARLOU CHESTER O.
Beverage Orders BENDAÑO
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
1. Prepare the dining room/restaurant area for service
1.1 Take table reservations 1.1 Take table
reservations
1.2 Prepare service stations 1.2 Prepare service
and equipment stations and
equipment
1.3 Set up the tables in the 1.3 Set up the tables
dining area in the dining area
1.4 Set the mood/ambiance 1.4 Set the
of the dining area mood/ambiance of
the dining area
2. Welcome guests and take food and beverage orders
2.1 Welcome and greet 2.1 Welcome and
guests greet guests
2.2Seat the guests 2.2Seat the guests
2.3 Take food and beverage 2.3 Take food and
orders beverage orders
2.4 Liaise between kitchen 2.4 Liaise between
FOOD AND BEVERAGE Date Developed:
SERVICES NC II May 2018

Welcome Guests and Developed by: Page 7

Take Food and MARLOU CHESTER O.
Beverage Orders BENDAÑO
and service areas kitchen and service
areas
3.Promote food and beverage products
3.1 Know the product 3.1 Know the product
3.2 Undertake Suggestive 3.2 Undertake
selling Suggestive selling
3.3 Carry out Upselling 3.3 Carry out
strategies Upselling strategies

4.Provide food and beverage services to guests

4.1 Serve food orders
4.2 Assist the diners
4.3 Perform banquet or
catering food service
4.4 Serve Beverage Orders
4.5 Process payments and
receipts
4.6 Conclude food service
and close down dining area
4.7 Manage intoxicated
persons
5.Provide room service
5.1 Take and process room
service orders
5.2 Set up trays and
trolleys
5.3 Present and serve food
and beverage orders to
guests
5.4 Present room service
account
4.1 Serve food orders
4.2 Assist the diners
4.3 Perform banquet
or catering food
service
4.4 Serve Beverage
Orders
4.5 Process payments
and receipts
4.6 Conclude food
service and close
down dining area
4.7 Manage
intoxicated persons
5.1 Take and process
room service orders
5.2 Set up trays and
trolleys
5.3 Present and serve
food and beverage
orders to guests
5.4 Present room
service account

FOOD AND BEVERAGE Date Developed:

SERVICES NC II May 2018

Welcome Guests and Developed by: Page 8

Take Food and MARLOU CHESTER O.
Beverage Orders BENDAÑO
5.5 Clear away room service 5.5 Clear away room
equipment service equipment
6.Receive and handle guest concerns
6.1 Listen to the complaint 6.1 Listen to the
complaint
6.2 Apologize to the guest 6.2 Apologize to the
guest
6.3 Take proper action on 6.3 Take proper
the complaint action on the
complaint
6.4 Record complaint 6.4 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)
2.1 Welcome and greet guests
2.2 Seat the guests Welcome guests and
2.3 Take food and beverage orders take food and beverage
2.4 Liaise between kitchen and service orders
areas

FOOD AND BEVERAGE Date Developed:

SERVICES NC II May 2018

Welcome Guests and Developed by: Page 9

Take Food and MARLOU CHESTER O.
Beverage Orders BENDAÑO