TECHNICAL EDUCATION AND SKILLS

DEVELOPMENT AUTHORITY

LEARNER’S
RECORD BOOK

I.D.

Learner’s No. 001

NAME: LEA C. NARAG

QUALIFICATION: Food and Beverage Services NC II
TRAINING DURATION: 320 hours
TRAINER: LEONOR C. CORPUZ
Instructions:
This Learner’s Record Book (LRB) 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 Learner’s Record Book contains all the required
competencies Food and Beverage Services NC II. 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.
 Equipment necessary for
service
CORE COMPETENCIES -Clean and wipe
tableware and
Unit of Competency: I.PREPARE THE DINING dining room
ROOM/RESTAURANT AREA FOR SERVICE equipment and
put in their proper
Learning Task/Activity Date Trainer’s places
Outcome Required Accomplished Remarks
-Promote special
1. Take table -Answer inquiries Oct. 17, Competent tent cards and
reservations promptly 2022 special displays.
-Ask Pertinent -Check cleanliness
questions to condition of tables,
complete the tableware and
details of the dining room
reservations equipment
-Record -Fill water pitchers
reservations data and ice buckets.
on forms
accurately -Turn on and keep
ready the electrical
-Repeat back the appliances or
details of the equipment in the
reservation and dining area.
confirm with the
party making the -Refill condiments
reservation and sauce bottles
and wipe the
-Provide additional necks and tops of
information about the bottles
the food service.
3. Set up the -Set the tables Oct.21,
2. Prepare -Stock the service Oct.19, tables in the according to the 2022
Service or waiter’s stations 2022 dining area standards of the
Stations and with supplies food service.
 -Set the cover -Play appropriate
correctly according music
to the
-Clean floors
predetermined
/carpets and
menu, In cases
made sure are dry
where the menu is
pre-arranged or -Adjust air-
fixed condition or
cooling units for
-Wipe and polish
the comfort of the
tableware and
guests
glassware before
they are set up on -Set-up
the table decorations
according to
-Fold cloth
theme of the
napkins properly
dining room
and laid on the
table appropriately
according to
napkin folding Lea C. Narag Leonor C. Corpuz
style Learner’s Signature Trainer’s Signature
-Skirt the buffet or Unit of Competency: II.WELCOME GUESTS AND TAKE
display tables FOOD AND BEVERAGE ORDERS
properly
4. Set the -Adjust the lights Oct.23,
Learning Task/Activity Date Trainer’s
mood/ according the time 2022
Outcome Required Accomplished Remarks
ambiance of of the day
the dining 1.Welcom -Acknowledge Oct.26, 2022 competent
-Arrange tables,
area e and the guest as
chairs and other
dining room greet soon as they
furniture to guests arrive
ensure comfort
-Greet the
and convenience
of the guests guests with an
 appropriate orders -Take orders
welcome completely
-Check the -Note Special
details of requests and
reservation requirements
s accurately
2. Seat -Escort and Oct.28, 2022 Competent
-Repeat back
the guests seat the guests
orders to the
according to
guests to
table allocations
confirm item
-Utilize table
-Provide and
according to the
adjust
number of party
tableware and
-Seat guests cutlery
evenly among appropriate for
stations to the menu
control the choices
traffic flow
4. Liaise -Place and send Nov. 8, 2022
-Open the cloth between the orders to
napkin for the kitchen the kitchen
guests when and promptly
applicable service -Check the
-Serve water areas quality of food
when applicable
-Check the
tableware for
chips, marks,
cleanliness,
3. Take - Present the Nov. 4, 2022 Competent spills, and drips
food and menu to the
beverage guest -Carry plates
 and tray safely Learning Task/Activity Required Date Trainer’s
Outcome Accomp Remarks
-Advise lished
colleagues
promptly 1. Know the -Master names and Nov. Competent
regarding product pronunciations 10,
of dishes in the 2022
readiness of
menu
items for service -Memorize dishes
-Relay ingredients
Information -Know sauces and
about special accompaniment
s by heart
requests,
-Study descriptions
dietary or
of every item in
cultural the menu
requirements -Master common
accurately to food allergens to
kitchen prevent serious
health
-Observe Work
consequences.
technology
2.Undertake -Provide Nov. Competent
suggestive information 12,
selling about the food 2022
items in clear
Lea C. Narag Leonor C. Corpuz explanations
and
Learner’s Signature Trainer’s Signature
descriptions.
-Offer items on
specials or
promos to
assist guests
with food and
Unit of Competency: III. PROMOTE FOOD AND BEVERAGE beverage
PRODUCTS selections
-Suggest name of
 specific menu check
items to the -Offer second
guests rather servings of
than just items order
mentioning the -Mention food
general portion or size
categories in for possible
the menu to adjustments
help them make with the orders.
the choice and -Recommend new
know what they items to regular
want guests to
-Recommend encourage them
standard food to try other
and beverage items in the
pairings menu.
-Give several
choices for more
options
-Use descriptive Lea C. Narag Leonor C. Corpuz
words while
explaining the Learner’s Signature Trainer’s Signature
dishes to make
it more
Unit of Competency: IV. PROVIDE AND BEVERAGE
tempting and
SERVICES TO GUESTS
appetizing
-Carry out Learning Task/Activity Date Trainer’s
suggestive Outcome Required Accomp Remarks
selling lished
discreetly
1. Serve food -Pick up food orders Nov. Competent
3.Carry out -Suggest slow Nov. Competent
orders promptly. 16,
upselling moving but 14,
-Check food orders for 2022
strategies highly profitable 2022
presentation and
items to
garnish
increase guest
-Serve food orders to
 the guests who attention and care to
ordered them the children and
-Serve and clean food guests with special
orders with minimal needs
disturbance to the 3. Perform -Prepare and check Nov.
other guests banquet or service ware for 20,
-Serve food orders catering food completeness ahead 2022
with the enterprise service of time
serving style -Set up the tables and
-Mention name of the chairs
dish upon serving the -Serve food according
guest. to general service
-Monitor sequence of principles
service and meal -Handle food based
delivery on safety procedures
2. Assist the -Anticipate additional Nov. Competent -Ensure the
diners requests or needs of 18, coordinated service of
the guests 2022 meal courses
-Offer additional food -Keep clean to the
and beverage and assigned areas
serve at the -Clear the table and
appropriate times prepare soiled dishes
-Provide necessary to be brought for
condiments and dishwashing after the
appropriate table event
ware based on the -Note and monitor the
food order number of guests
-Recognize delays or being served
deficiencies and follow 4.Serve -Pick up the beverage Nov.
up promptly beverage orders promptly 22,
-Conduct the “3- orders -Check beverage 2022
minute check” to orders for
check guest ‘s presentation
satisfaction. -Serve beverage at
-Treat with extra appropriate times
 -Serve beverage reset and make ready
according to establish for the next sitting
standards of service when guests are
-Serve beverage at the finish with the meal.
right temperature -Thank the guest and
-Open full bottle wine give warm farewell
orders efficiently with -Turn off electrical
minimal disturbance equipment where
to the other guests. appropriate.
-Carry out wine
service 7. Manage -Determine the levels Nov.
-Carry out coffee intoxicated of intoxication of 28,
and/or tea service persons costumers 2022
5. Process -Prepare and process Nov. -Refer difficult
payments bills accurately in 24, situations
and receipts coordination with 2022 -Apply appropriate
cashier. procedures to the
-Verify amount due situation
with costumer -Apply legislative
-Accept cash and requirements
non-cash payments
and issue receipt
-Give the change as
required Lea C. Narag Leonor C. Corpuz
-Complete the
required Learner’s Signature Trainer’s Signature
documentation
6. Conclude -Remove soiled dishes Nov. 26
food service when guests are , 2022
and close finished with the
down dining meal.
area -Handle food scraps
-clean and store the
equipment
-Clear the tables ,
Unit of Competency: V. PROVIDE ROOM SERVICE
 Learning Task/Activity Date Trainer’s relevant
Outcome Required Accomplished Remarks informatio
n
1. Take and -Answer Nov. 29,
-Receive room
process telephone 2022
service
room call
orders
service promptly
from
orders -Check guest
doorknob
name and
dockets
used
are
throughou
interprete
t the
d
interactio
accurately
n
.
-
-Transfer
Clarify ,re
orders
peat and
promptly
check the
and relay
details of
appropriat
orders
e location
with
for
guests for
preparatio
accuracy
n
-Use
suggestive
2. Set up -Prepare room Nov. 30, Competent
trace and services 2022
selling
trolleys equipment and
technique
s supplies
-Advice the
-Select proper
guest for
room service
the
approxima equipment and
te time of supplies and
delivery check for
-Record and cleanliness and
check condition
 -Set up trays orders on the
and trolleys time desired
keep in mind 4. Present -Check guests’ Dec. 2, 2022 Competent
balance, safety room accounts for
and service accuracy
attractiveness account
-Acknowledge
-Set up room
cash payments
service trays or
and present to
trolleys
the cashier for
according to
processing
the ordered
-Ask the guests
-Check the
to sign the bills
orders before
for charge
delivery
accounts
-Cover food
items during
5.Clear -Explain Dec.3, 2022
transportation
away room procedure to
to the room
service take away the
3. Present -Verify the Dec. 1, 2022 equipment tray or trolleys
and serve guest’s name when the guest
food and on the bill have finished
beverage
orders to -Greet the -Check and
guests guests politely clear the floors
-Ask the guest -Clear dirty
where they trays
want the tray
-Clean the
or trolley
trays and
positioned
trolleys then
-Deliver food return to the
 room service -Avoid excuses or
area blaming others
-Express gratitude to
the guest for bringing
Lea C. Narag Leonor C. Corpuz the matter up for
attention.
Learner’s Signature Trainer’s Signature

3. Take -Take appropriate Dec.

proper action action 05,
Unit of Competency: VI.RECEIVE AND HANDLE GUEST on the -Inform the right 2022
CONCERNS complaint person or department
who can solve the
Learning Task/Activity Date Trainer’s problem
Outcome Required Accomp Remarks -Refer difficult
lished situation or serious
concerns to higher
1. Listen to -Obtain the entire Dec. 4, Competent authority
the complaint story or issue of 2022 -Follow up the
concern to the guest problem to check
without interruption whether it solve or not
-Note the details of 4. Record -Document the Dec..
the guest complaint complaint complaints 05,
-Give full attention to -Recognize persons 2022
the complaining guest concerned and record
-Paraphrase guest the actions taken
complaint to -Log the feedback
determine if the received from guests
concerned is correctly
understood

2. Apologize -Offer sincere apology Dec. Competent

Lea C. Narag Leonor C. Corpuz
to the guest -Show empathy to the 04,
guest to show genuine 2022 Learner’s Signature Trainer’s Signature
concern and
consideration.