Santos, Jenica A.

BTVTED FSM 3A October 2, 2023

Learning Output #1 Prepare a data-gathering instrument

Food and Beverage Services NC II

Data gathering instrument for trainee’s characteristics
Please answer the following instrument according to the characteristics
described below. Encircle the letter of your choice that best describes you as
a learner. Blank spaces are provided for some data that need your response.

Characteristics of Learners

Language, literacy and Average grade in: Average grade in: Math
numeracy (LL & N) English a. 95 and above
a. 95 and above b. 90 to 94
b. 90 to 94 c. 85 to 89
c. 85 to 89 d. 80 to 84
d. 80 to 84 e. 75 to 79
e. 75 to 79

Cultural and language Ethnicity /Culture

background a. Ifugao
b. Igorot
c. Ibanag
d. Gadding
e. Muslim
f. Ibaloy
g. Others (please specify) ___________

Education and General Highest Education Attainment

Knowledge a. High School Level
b. High School Graduate
c. College Level
d. College Graduate

Sex a. Male
b. Female

Characteristics of learners

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Age Your age: ____

Physical Ability 1. Disabilities (if any) _________

2. Existing Health Conditions (Existing illness if
any)
a. None
b. Asthma
c. Heart disease
d. Anemia
e. Hypertension
f. Diabetes
g. Others (please specify)

Previous experience with Job/ Work related experience :

the topic

Previous Learning List down trainings/ seminars related to

Experience Commercial Cooking NC II

Training Level completed National Certificates acquired and NC level

Special courses Other courses related to Commercial Cooking NC II

a. Units in Hotel and Restaurant Management/
Food and Service Management / Culinary
Arts
b. Short-term courses
c. Others (please specify) _________________

Characteristics of Learners

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Learning Styles a. Visual — The visual learner takes mental
pictures of information given, so in order for
this kind of learner to retain information, oral
or written, presentations of new information
must contain diagrams and drawings,
preferably in color. The visual learner can't
concentrate with a lot of activity around him
and will focus better and learn faster in a quiet
study environment.
b. Kinesthetic described as the students in the
classroom, who have problems sitting still and
who often bounce their legs while tapping their
fingers on the desks. They are often referred to
as hyperactive students with concentration
issues.
c. Auditory a learner who has the ability to
remember speeches and lectures in detail but
has a hard time with written text. Having to
read long texts is pointless and will not be
retained by the auditory learner unless it is
read aloud.
d. Activist — learns by having a go.
e. Reflector — learns most from activities where
they can watch, listen and then review what
has happened.
f. Theorist — learns most when ideas are linked
to existing theories and concepts.
Pragmatist learns most from learning
activities that are directly relevant to their
situation.

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Learning Output #2 Prepare a self-assessment check (form 1.1)

Food and Beverage Services NC II

Self-assessment check (form 1.1)

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/ambience 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 ✓

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 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 the 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 ✓

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Learning Output # 3 Prepare the evidence of current competencies (form 1.2)

Food and Beverage Services NC II

Evidence/Proof of Current Competencies (Form 1.2)
Evidence of Current Competencies Acquired Related to Job/Occupation

Current competencies Proof/Evidence Means of validating

Prepare the dining room/ Certificate of Achievement Verify Authenticity of

restaurant area for service signed by the school/ Certificate
institution

Welcome guests and take Certificate of Achievement Verify Authenticity of

food and beverage orders signed by the school/ Certificate
institution

Promote food and Certificate of Achievement Verify Authenticity of

beverage products signed by the Certificate
school/institution

Provide food and beverage Certificate of Achievement Verify Authenticity of

services to guests signed by the school/ Certificate
institution

Provide room service

Receive and handle guest Certificate of Achievement Verify Authenticity of

concerns signed by the school/ Certificate
institution

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Learning Output # 4 Prepare the form for Identifying Training Gaps (Form
1.3)

Food and Beverage Services NC II

Identifying Training Gaps (Form 1.3)
Summary of Current Competencies versus Required Competencies

Required Units of Current Competencies Training Gaps /

Competency/Learning 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 in

dining area the dining area

1.4 Set the mood/ambience 1.4 Set the

of the dining area mood/ambience of the
dining area

2. Welcome guests and take food and beverage orders

2.1 Welcome and greet 2.1 Welcome and greet

guests guests

2.2 Seat the guests 2.2 Seat 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

and service areas kitchen and service
areas

3. Promote food and beverage products

3.1 Know the product 3.1 Know the product

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3.2 Undertake suggestive 3.2 Undertake suggestive
selling selling

3.3 Carry out upselling 3.3 Carry out upselling

strategies strategies

4. Provide food and beverage services to guests

4.1 Serve food orders 4.1 Serve food orders

4.2 Assist the diners 4.2 Assist the diners

4.3 Perform banquet or 4.3 Perform banquet or

catering food service catering food service

4.4 Serve beverage orders 4.4 Serve beverage

orders

4.5 Process payments and 4.5 Process payments

receipts and receipts

4.6 Conclude food service 4.6 Conclude food

and close down the dining service and close down
area the dining area

4.7 Manage intoxicated 4.7 Manage intoxicated

persons persons

5. Provide room service

5.1 Take and process room 5.1 Take and process

service orders room service orders

5.2 Set up trays and trolleys 5.2 Set up trays and

trolleys

5.3 Present and serve food 5.3 Present and serve

and beverage orders to food and beverage orders
guests to guests

5.4 Present room service 5.4 Present room service

account account

5.5 Clear away room service 5.5 Clear away room

equipment service equipment

6. Receive and handle guest concerns

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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 action

the complaint on the complaint

6.4 Record complaint 6.4 Record complaint

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 Learning Output #5 Prepare the form for Training Needs (Form 1.4)

Food and Beverage Services NC II

Training Needs (Form 1.4)

Training Needs Module Title/ Module of Instructions

(Learning Outcomes)

5.1 Take and process room service

orders

5.2 Set up trays and trolleys

5.3 Present and serve food and beverage Providing room service
orders to guests

5.4 Present room service account

5.5 Clear away room service equipment

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