Supervise Work Based Training Guide

SUPERVISE
WORK-BASED
LEARNING
Prepared by:
ROSEL P. MAGSAYO
FOOD AND BEVERAGE SERVICES NC II

Provide Room Service
Date Developed:
March 31, 2022
CBLM’s on Trainers Page 1 of 39
Developed By:
Methodology Level 1
Rosel P. Magsayo
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

Core 1. Prepare the Dining Room/Restaurant 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
Core 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 /
Core 3. Promote food and beverage products
3.1. Know the product /
3.2. Undertake Suggestive selling /
3.3. Carry out up selling strategies /
Date Developed:
March 31, 2022
Developed By:
Methodology Level 1
Rosel P. Magsayo
CORE COMPETENCIES
CAN I…? YES NO
Core 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 services /
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 /
Core 5. Provide room service
5.1. Take and process room service to 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 /
Core 6.Receive and handle guests 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 /
Date Developed:
March 31, 2022
Developed By:
Methodology Level 1
Rosel P. Magsayo
Evidences/Proof of Current Competencies
Form 1.2: Evidence of Current Competencies acquired related to

Job/Occupation
Current competencies Proof/Evidence Means of validating
Validated the submitted

1.1.Take table
copy of training certificate.
reservations Certificate of Training

1.2. Prepare service copy of training certificate.
Certificate of Training
stations and equipment

1.3. Set-up the tables in
the dining area Certificate of Training
2.1. Welcome and greet
guests Certificate of Training
2.2. Seat the guests copy of training certificate.
2. 3. Take food and
beverage orders Certificate of Training
3.1. Know the product copy of training certificate.
4.1 Serve food orders copy of training certificate.
4.2 Assist the diners copy of training certificate.
4.3 Perform banquet or
catering food services Certificate of Training
4.4 Serve Beverage Validated the submitted
Orders
Date Developed:
March 31, 2022
Developed By:
Methodology Level 1
Rosel P. Magsayo
Certificate of Training copy of training certificate.
5. 2. Set up trays and
trolleys Certificate of Training
5.3. Present and serve Validated the submitted
food and beverage copy of training certificate.
orders to guests
5.5. Clear away room
service equipment Certificate of Training
6.1. Listen to the
complaint Certificate of Training
6.2. Apologize to the
guest Certificate of Training
Date Developed:
March 31, 2022
Developed By:
Methodology Level 1
Rosel P. Magsayo
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 (Sample)
Required Units of
Current Training
Competency/Learning
Competencies Gaps/Requirements
Outcomes based on CBC
Core 1. Prepare the dining area/restaurant area for service
1.1 Take table

1.1 Take table reservation
reservation
1.2 Prepare service
1.2 Prepare service stations
stations and
and equipment
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
1.4 Set the mood/ambiance mood/ambiance of the
of the dining area dining area
Core 2. Welcome guests and take food and beverage orders
2.1 Welcome and greet

2.1 Welcome and greet guest
guest
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
Date Developed:
March 31, 2022
Developed By:
Methodology Level 1
Rosel P. Magsayo
areas
Core 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 up selling 3.3 Carry out up
strategies selling strategies
Core 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

4.3 Perform banquet or
or catering food
catering food services
services
4.4 Serve Beverage
4.4 Serve Beverage orders
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 dining service and close
area down dining area
4.7 Manage intoxicated 4.7 Manage intoxicated
persons persons
Core 5. Provide Room Service
5.1 Take and process room 5.1 Take and process

service to orders room service to orders
5.2 Set up trays and

5.2 Set up trays and trolleys
trolleys
5.3 Present and serve food 5.3 Present and serve
and beverage orders to food and beverage
guests orders to guests
Date Developed:
March 31, 2022
Developed By:
Methodology Level 1
Rosel P. Magsayo
5.4 Present room service 5.4 Present room
account service account
5.5 Clear away room service 5.5 Clear away room

equipment service equipment
Core 6. Receive and handle guests concerns
6.1 Listen to the

6.1 Listen to the complaints
complaints
6.2 Apologize to the
6.2 Apologize to the guest
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
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.
Date Developed:
March 31, 2022
Developed By:
Methodology Level 1
Rosel P. Magsayo
Form No. 1.4: Training Needs
Training Needs Module Title/Module of

(Learning Outcomes) Instruction
1.4 Set the mood/ambiance of the dining Prepare the dining
area area/restaurant area for
service
2.4 Liaise between kitchen and service Welcome guests and take food
areas and beverage orders
3.2 Undertake suggestive selling Promote food and beverage
3.3 Carry out up selling strategies products
4.5 Process payments and receipts

Provide food and beverage
4.6 Conclude food service and close down services to guests
dining area
4.7 Manage intoxicated persons
5.1 Take and process room service to orders
5.4 Present room service account
6.3 Take proper action on the complaint Receive and handle guests
6.4 Record complaint concerns
Date Developed:
March 31, 2022
Developed By:
Methodology Level 1
Rosel P. Magsayo
TRAINING PLAN
Qualification: FOOD AND BEVERAGE SERVICES NC II
Trainee’s Training Mode Industry Facilities Tools Indust Assessment Date

Training Activity / of Staff and Equipment ry Method &
Requirement Task Traini Venue Time
s ng
Prepare the dining area/restaurant area for service
 Setting the Dualize Restaura Table, Chairs, Garden  Written March

Set the tables d nt Table Cloth, table Orchid  Oral 7,
mood/ambia according to Supervis wares, glassware Hotel Questioning 2022
 Demonstratio
nce of the the standards or – Ms. 8:00a
n
dining area of the food Annabell m-
service e G. 5:00p
establishments Santos m
.
 Polishing the
tableware and
glassware
Date Developed:
March 31, 2022
Developed By:
Methodology Level 1
Rosel P. Magsayo
before setting
up on the table
Welcome guests and take food and beverage orders
Liaise 
Checking the Dualize Restaura Rules/ Garden  Written March
between quality of food d nt Regulations Orchid  Oral 10,
kitchen and in accordance Supervis Book, List of food Hotel Questioning 2022
 Demonstratio
service areas with or – Ms. quality 8:00a
n
establishment Annabell m-
standard e G. 5:00p
 Advised the Santos m
colleagues/wor
kmates
regarding of
readiness of
items for
service
promptly.
Promote food and beverage products
 Inform the
Date Developed:
March 31, 2022
Developed By:
Methodology Level 1
Rosel P. Magsayo
Undertake guest about Dualize Restaura Menu card Garden  Written March
suggestive the food items d nt Orchid  Oral 14,
selling provided in Supervis Hotel Questioning 2022
clear or – Ms.  Demonstratio 8:00a
n
explanations Annabell m-
 Offer a promos e G. 5:00p
or items in Santos m
specials to the
guest
 Offer second Dualize Restaura Menu card Garden  Written March

Carry out up
servings of d nt Orchid  Oral 17,
selling Questioning
items. Supervis Hotel 2022
strategies  Demonstratio
 Recommend or – Ms. 8:00a
n
new Annabell m-
items/dishes e G. 5:00p
to the regular Santos m
guest to
encourage then
to try other
items in the
Date Developed:
March 31, 2022
Developed By:
Methodology Level 1
Rosel P. Magsayo
menu.
Provide food and beverage services to guests

 Preparing and
processing the Dualize Restaura POS Machine, Garden  Written March
Process
bills d nt Receipt, Orchid  Oral 21,
payments Questioning
accurately. Supervis Payment/Cash Hotel 2022
and receipts  Demonstratio
 Giving the or – Ms. 8:00a
n
exact amount Annabell m-
of change e G. 5:00p
Santos m
 Clear and
clean the table Dualize Restaura Tray, Cleaning Garden  Written March
Conclude
when the guest d nt towel, Orchid  Oral 24,
food service Questioning
is finished. Supervis Glasswares, Hotel 2022
and close  Demonstratio
 Thank and bid or – Ms. Plates, Cutleries 8:00a
down dining n
goodbye to the Annabell m-
area
guests. e G. 5:00p
Santos m
 Determining
the levels of Dualize Restaura Enterprise Policy Garden  Written March
Date Developed:
March 31, 2022
Developed By:
Methodology Level 1
Rosel P. Magsayo
Manage guest’s d nt Record Book Orchid  Oral 28,
intoxicated intoxication. Supervis Hotel Questioning 2022
persons  Applying the or – Ms.  Demonstratio 8:00a
proper Annabell n m-
procedures in e G. 5:00p
the situation in Santos m
accordance
with enterprise
policy.
 Answering
telephone call Dualize Restaura Telephone, Garden  Written March
courteously in d nt Computer, Pen, Orchid  Oral 31,
accordance Supervis Notebook/Paper Hotel Questioning 2022
Take and
 Demonstratio
process room with customer or – Ms. 8:00a
n
service to service Annabell m-
orders standards. e G. 5:00p
 Transferring Santos m
the orders to
appropriate
location for
preparation.
Date Developed:
March 31, 2022
Developed By:
Methodology Level 1
Rosel P. Magsayo

Checking the
guest’s Dualize Restaura Bills, Pen, Garden  Written April
account for d nt Payment/Cash/c Orchid  Oral 04,
accuracy in Supervis ard, computer, Hotel Questioning 2022
 Demonstratio
accordance or – Ms. POS MAchine 8:00a
n
with Annabell m-
Present room
establishments e G. 5:00p
service
’ procedures. Santos m
account
 Let the guest
sign the bills
after paying for
change
accounts
Receive and handle guests concerns
Take proper  Inform the
action on the right person or Dualize Restaura N/A Garden  Written April
complaint department d nt Orchid  Oral 07,
who can solve Supervis Hotel Questioning 2022
 Demonstratio
the problem or – Ms. 8:00a
n
 Taking Annabell m-
appropriate e G. 5:00p
actions
Date Developed:
March 31, 2022
Developed By:
Methodology Level 1
Rosel P. Magsayo
regarding the Santos m
guest’s
concerns
 Documenting
complaints Dualize Restaura Pen, Garden  Written April
according to d nt Notebook/Record Orchid  Oral 10,
standard Supervis Book Hotel Questioning 2022
Record  Demonstratio
complaint procedures. or – Ms. 8:00a
n
 Recording the Annabell m-
actions of the e G. 5:00p
person’s Santos
concerns.
Mui Ying C. Lim

Food and Beverage Services NC II Trainer
Date Developed:
March 31, 2022
Developed By:
Methodology Level 1
Rosel P. Magsayo
1.
of
Flores
nts
Santos
Nadine
Name
Stude
2. Diana
/
Prepare the Dining
/
/
Take Table Reservation
/
/
Prepare Service Stations and
/
/
Set up the tables in the Dining Area
Set the Mood/Ambiance of the Dining
/
Welcome Guest and Take Food and
CBLM’s on Trainers
Methodology Level 1
/
Welcome and Greet Guest
/
/
Seat the Guest
/
/
Take Food and Beverage Orders
/
/
Liaise between kitchen and service
Developed By:
Date Developed:
/
/
Promote Food and Beverage
/
/
Rosel P. Magsayo
March 31, 2022
Know the Product
/
Undertake Suggestive Selling

/
Carry out Upselling Strategies

/
/
Provide Food and Beverage Services

PROGRESS CHART
TRAINING DURATION 320 Hours
Page 17 of 39
/ / / / / / /
/ / / / /
/
/

/ /
/
/
Present and serve food and beverage

/
/
Present Room Service Account

/
/
Clear away Room Service equipment

/
/
Receive and handle Guest Concerns

/
Listen to the Complaint
Apologize to the guest

/
Take Proper Action on the Complaint

/
3. Weng / / / / / / / / / / / / / / / / / / / / / / / / / / / /
Zamora
4. Philip / / / / / / / / / / / / / / / / / / / / / / / / / / / /
Cruz
5. Angie / / / / / / / / / / / / / / / / / / / / / / / / / / / /
Gomez
6. Zayne / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / /
Suarez
7. Louie / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / /
Manuel
8. Mark / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / /
Ong
9. John / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / /
Devera
10. / / / / / / / / / / / / / / / / / / / / / / / / / / / /
Shane
Lopez
ACHIEVEMENT CHART
Date Developed:
March 31, 2022
Developed By:
Methodology Level 1
Rosel P. Magsayo
TRAINING DURATION 320 Hours
and Take Food and

Prepare the Dining
Beverage Products
Promote Food and
Room/Restaurant
Beverage Services
Provide Food and
Beverage Orders
Area for Service
Welcome Guest
Provide Room
handle Guest
Receive and
Concerns
to Guest
Service
Name of Students
1. Nadine Flores / / / / /
2. Diana Santos / / / / /
3. Weng Zamora / / / / /
4. Philip Cruz / / / / /
5. Angie Gomez / / / / /
6. Zayne Suarez / / / / /
7. Louie Manuel / / / / /
8. Mark Ong / / / / /
Date Developed:
March 31, 2022
Developed By:
Methodology Level 1
Rosel P. Magsayo
9. John Devera / / / / /
10. Shane Lopez / / / / /
Date Developed:
March 31, 2022
Developed By:
Methodology Level 1
Rosel P. Magsayo
MINUTES OF THE MEETING
Focus Group Discussion
Date: March 23, 2022

Agenda:
Competency-Based Training Delivery
Present:
1. Nadine Flores
2. Diana Santos
3. Weng Zamora
4. Philip Cruz
5. Angie Gomez
Training Evaluation Report

Title of the Report
Executive Summary
Rationale
Objectives
Methodology
Results and Discussion
This is the body of the report. It should contain the following parts:
 Data Interpretation
 Data Analysis
 Conclusion
 Recommendation
Date Developed:
March 31, 2022
Developed By:
Methodology Level 1
Rosel P. Magsayo
RESOLUTIONS/
CBT CONCERNS DISCUSSIONS
AGREEMENT
All competency found

1. CBT Layout Continue
necessary
Continue to practice
Necessary for proper
2. Monitoring of the checking of
monitoring and
Attendance attendance and
documentation
documentations
Assessment and
practical activities
Continue adapting the
3. Utilization of Work can be done in one
practice for economic
Area area with a proper
reason
schedule in most
qualification
4. Orientation This should be done

a. CBT All topics covered in continuously until
b. Roles the orientation are such time that the
c. TR necessary and found students have
d. CBLM relevant internalized the CBT
e. Facilities practice
f. Evaluation System
Is only applicable to
post-secondary
dropped outs. Post-
It is necessary to
secondary undergrad,
identify the training
unemployed/employed
5. RPL needs of the trainee
college graduates, 18
such as by giving pre
years above but not
test
below 17 years old or
fresh high school
graduates
Should suit to the
6. Teaching methods learning styles of the Must be varied
and technique trainee
Date Developed:
March 31, 2022
Developed By:
Methodology Level 1
Rosel P. Magsayo
7. Monitoring of
learning activities It gives the trainee
a. Achievement the sense of Continue
Chart accomplishment
b. Progress Chart
Should be done
8. Feedback Necessary continually for
motivation
Peer-teaching give
Needs assistance
allowable adjustment
9. Slow learners follow-up and re-
not to compromise the
enforcement
standard
Assessment tools
Should be updated
10. and TR must be
every after years
updated
Date Developed:
March 31, 2022
Developed By:
Methodology Level 1
Rosel P. Magsayo
Instructions:
This Trainees’ Record Book (TRB) is intended to serve as
record of all accomplishment/task/activities while
ZAMBOANGA PENINSULA POLYTECHNIC
undergoing training in the industry. It will eventually become STATE UNIVERSITY
evidence that can be submitted for portfolio assessment and FOOD AND BEVERAGE
for whatever purpose it will serve you. It is therefore
important that all its contents are viably entered by both the SERVICES NC II
trainees and instructor. TRAINEE’S RECORD BOOK
The Trainees’ Record Book contains all the required
competencies in your chosen qualification. 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 Student Name: NADINE FLORES
same to the Vocational Instruction Supervisor (VIS) and shall Training Duration: 320 Hours
form part of the permanent trainee’s document on file.
Qualification: FBS NC II
THANK YOU. Supervisor’s Name: ANNABELLE G. SANTOS
UNIT OF COMPETENCY
Date Developed:
March 31, 2022
Developed By:
Methodology Level 1
Rosel P. Magsayo
setting
PREPARE THE DINING ROOM/RESTAURANT AREA up on
FOR SERVICE the table
Date Superviso
Learning Task/Activity
Accomplis r’s
Outcome Required
hed Remark
 Setting ____________________ ______________________

the Trainee’s Signature Supervisor’s Signature
tables over Printed Name over printed name
accordin
g to the
standard For
Set the
s of the Institutio
mood/ambia food March 7,
nal
nce of the service 2022
Assessme
dining area establish nt
ments.
 Polishing
the
tablewar
e and
glasswar UNIT OF COMPETENCY
e before
Date Developed:
March 31, 2022
Developed By:
Methodology Level 1
Rosel P. Magsayo
WELCOME GUEST AND TAKE FOOD AND BEVERAGE
ORDERS
____________________ ______________________
Learni Trainee’s Signature Supervisor’s Signature
Date Superviso
ng Task/Activity over Printed Name over printed name
Accomplish r’s
Outco Required
ed Remark
me
 Checking the
quality of food
in accordance
Liaise with
betwee establishment For
n standard Institutio
March 10,
kitchen nal
 Advised the 2022
and Assessme
colleagues/wor nt
service
kmates
areas regarding of UNIT OF COMPETENCY
readiness of
items for PROMOTE FOOD AND BEVERAGE PRODUCTS
service
promptly.
Date Developed:
March 31, 2022
Developed By:
Methodology Level 1
Rosel P. Magsayo
Date Supervis items/dis
Learning Task/Activity
Accomplis or’s hes to the
Outcome Required
hed Remark regular
guest to
 Inform
encourag
the guest
e then to
about the
try other
food
items in
items
the
 Underta provided For menu.
ke in clear Institutio
explanati March 14,
suggesti nal
ons 2022
ve Assessm
 Offer a ent ____________________ ______________________
selling promos Trainee’s Signature Supervisor’s Signature
or items over Printed Name over printed name
in
specials
to the
guest UNIT OF COMPETENCY
 Carry  Offer For
out up second Institutio PROVIDE FOOD AND BEVERAGE SERVICES TO THE
servings March 17, GUESTS
selling nal
of items. 2022
strategie Assessm
 Recomme Learning Task/Activity Date Supervis
ent
s nd new Outcome Required Accomplis or’s
Date Developed:
March 31, 2022
Developed By:
Methodology Level 1
Rosel P. Magsayo
hed Remark guest’s
intoxicatio
 Preparing
n.
 Proces and
 Applying
s processing For the proper
payme the bills Institutio ated
March 21, procedure Assessme
nts accurately nal person
2022 s in the nt
. Assessme
and s situation
 Giving the nt
receipt in
exact
s accordanc
amount of
e with
change
enterprise
 Clear and policy
clean the
• Conclude table
food service when the For
Institutio ____________________ ______________________
and close guest is March 24, Trainee’s Signature Supervisor’s Signature
down dining finished. nal
2022 over Printed Name over printed name
 Thank Assessme
area UNIT OF COMPETENCY
and bid nt
goodbye to PROVIDE ROOM SERVICE
the Date Supervis
guests. Learning Task/Activity
Accomplis or’s
Outcome Required
 Manag  Determini For hed Remark
March 28,
e ng the 2022 Institutio
intoxic levels of nal  Take  Answering March 31, For
Date Developed:
March 31, 2022
Developed By:
Methodology Level 1
Rosel P. Magsayo
telephone establish
call ments’
courteousl procedure
y in s.
accordanc  Let the
e with guest sign
and
customer Institutio the bills
proces
service nal after
s room 2022
standards. Assessme paying for
service
 Transferri nt change
to
ng the accounts
orders
orders to
appropriat
e location ____________________ ______________________
for Trainee’s Signature Supervisor’s Signature
preparatio over Printed Name over printed name
n.
 Presen  Checking April 4, For UNIT OF COMPETENCY
t the guest’s 2022 Institutio
account nal RECEIVE AND HANDLE GUEST CONCERNS
Room
for Assessme
Servic
accuracy nt
e Date Superviso
in Learning Task/Activity
Accou accordanc Accomplis r’s
Outcome Required
nt e with hed Remark
Date Developed:
March 31, 2022
Developed By:
Methodology Level 1
Rosel P. Magsayo
 Inform the
 Take right person
or
Prop
department ____________________ ______________________
er who can For Trainee’s Signature Supervisor’s Signature
Actio solve the Institutio over Printed Name over printed name
April 7,
n on problem nal
2022
the  Taking Assessme
appropriate nt
com
plain actions
regarding
t
the guest’s
concerns
 Documenti
ng
complaints
according For
• Record Institutio
to standard April 10,
Complaint nal
procedures. 2022
 Recording Assessme
the actions nt
of the
person’s
concerns.
Date Developed:
March 31, 2022
Developed By:
Methodology Level 1
Rosel P. Magsayo
TRAINEE’S PROGRESS SHEET
Name : NADINE FLORES Trainer : MUI YING C. LIM

Nominal
Qualification : FOOD AND BEVERAGE SERVICE NC II : 320 hrs.
Duration
Units of Training Activity Training Date Date Ratin Trainee’s Supervisor’s
Competency Duration Started Finished g Initial Initial
Prepare the Dining  Set the March 7, March 9,

Room/Restaurant mood/ambiance 48 hours 5
2022 2022
Area for Service of the dining area
Welcome Guest and  Liaise between March 10, March
Take Food And kitchen and 48 hours 5
2022 12, 2022
Beverage Orders service areas
 Undertake
Promote Food and suggestive selling March March
60 hours 5
Beverage Products  Carry out up 14, 2022 19, 2022
selling strategies
Date Developed:
March 31, 2022
Developed By:
Methodology Level 1 Page 31 of 39
Mui Ying C. Lim
 Process payments 68 hours March 21, March 5
and receipts 2022 30, 2022
Provide Food and  Conclude food

service and close
Beverage Services to down dining area
the Guests
 Manage
intoxicated
persons
 Take and process

Provide Room Service room service to March 31, April 6,
orders 48 hours 5
2022 2022
 Present Room
Service Account
Date Developed:
March 31, 2022
Developed By:
Mui Ying C. Lim
 Take Proper
Receive and Handle Action on the April 7, April 12,
48 hours 5
Guest Concerns complaint 2022 2022
 Record Complaint
320
Total 30
hours
Note: The trainee and the supervisor must have a copy of this form. The column for rating maybe used either by giving a
numerical rating or simply indicating competent or not yet competent. For purposes of analysis, you may require industry
supervisors to give a numerical rating for the performance of your trainees. Please take note however that in TESDA, we
do not use numerical ratings
SUPERVISED INDUSTRY TRAINING FOR
Date Developed:
March 31, 2022
Developed By:
Mui Ying C. Lim
ON-THE-JOB TRAINING EVALUATION
Dear Trainee:
The following questionnaire is designed to evaluate the effectiveness of the Supervised Industry Training (SIT) or
On-the-Job Training (OJT) you had with the industry partners of Garden Orchid Hotel. Please check (/) the
appropriate box corresponding to your rating for each question asked. The result of this evaluation shall serve as basis
for improving the design and management of the SIT in MEIN to maximize the benefits of the said program. Thank you
for your cooperation.
Legend:
5 – Outstanding
4 – Very Good / Very Satisfactory
3 – Good / Adequate
2 – Fair / Satisfactory
1 – Poor / Unsatisfactory
N/A – Not Applicable
AVERAGE RATING
Date Developed:
March 31, 2022
Developed By:
Mui Ying C. Lim
PREPARATION AVERAGE
Prepare the Dining Room/Restaurant Area for Service 5
Welcome Guest and Take Food And Beverage Orders 5
Promote Food and Beverage Products 5
Provide Food and Beverage Services to the Guests 5
Provide Room Service 5
Receive and Handle Guest Concerns 5
General Average 5
SUPERVISED INDUSTRY TRAINING OR ON-THE-JOB TRAINING EVALUATION FORM
Date Developed:
March 31, 2022
Developed By:
Mui Ying C. Lim
Item
Question Ratings
No.
INSTITUTIONAL EVALUATION 1 2 3 4 5 n/a
Has ZPPSU conducted an orientation about the SIT/OJT program, the
1 /
requirements and preparations needed and its expectation?
Has ZPPSU provided the necessary assistance such as referrals or
2 /
recommendations in finding the company for your SIT/OJT?
Has ZPPSU showed coordination with the industry partner in the
3 /
design and supervision of SIT/OJT program?
Has ZPPSU you’re in school training adequate to undertake industry
4 /
partner assignment and its challenges?
Has ZPPSU monitored the progress of the SIT/OJT program in the
5 /
industry?
Has ZPPSU the supervision been effective in achieving the SIT/OJT
6 /
objectives and in providing feedbacks when necessary?
Did ZPPSU conduct assessment before completion of the SIT/OJT
7 /
program?
Were you provided with the results of the industry and ZPPSU of your
8 /
OJT?
Date Developed:
March 31, 2022
Developed By:
Mui Ying C. Lim
Comments/Suggestions:
The Zamboanga Peninsula Polytechnic State University has satisfactorily complied all the requirements
mandated by agency concerned.
Item
Question Ratings
No.
INDUSTRY PARTNER 1 2 3 4 5 n/a
Was the industry partner appropriate for your type of training required and/ or
1 /
desire?
Date Developed:
March 31, 2022
Developed By:
Mui Ying C. Lim
Has the industry partner designed the training to meet your objectives and
2 /
expectations?
Has industry partner showed coordination with GARDEN ORCHID HOTEL in
3 /
the design and supervision of your SIT/OJT program?
Has industry partner and its staff welcomed you and treated you with respect
4 /
and understanding?
Has the industry partner facilitated the training, including the provision of the /
5 necessary resources such as facilities and equipment needed to achieve your
OJT objectives?
Has the industry partner assigned a supervisor to oversee your work or
6 /
training?
Was the supervisor effective in supervising you through regular meetings,
7 /
consultations and advise?
Has the training provided you with the necessary technical and administrative
8 /
exposure of real world of problems and practices
Has the training program allowed you to develop self-confidence, self-motivation
9 /
and positive attitude towards works?
Has the training experience contributed the development of your personal skills
10 /
and human relation skills?
11 Are you satisfied with your training experiences in the industry? /
Comments/Suggestions:
Date Developed:
March 31, 2022
Developed By:
Mui Ying C. Lim
Signature: ________________________
Printed Name: NADINE FLORES Qualification: FOOD AND BEVERAGE SERVICES NC II

Host Industry Partner: GARDEN ORCHID HOTEL Supervisor: ANNABELLE G. SANTOS
Period of Training: 320 HOURS Trainer: MUI YING C. LIM
Date Developed:
March 31, 2022
Developed By:
Mui Ying C. Lim

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SUPERVISE

FOOD AND BEVERAGE SERVICES NC II

INSTRUCTIONS: This Self-Check Instrument will give the trainer necessary

CAN I…? YES NO

Core 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 /

Core 3. Promote food and beverage products

3.1. Know the product /

3.2. Undertake Suggestive selling /

3.3. Carry out up selling strategies /

CAN I…? YES NO

Core 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 services /

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 /

Core 5. Provide room service

5.1. Take and process room service to 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 /

Core 6.Receive and handle guests 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 /

Form 1.2: Evidence of Current Competencies acquired related to

Current competencies Proof/Evidence Means of validating

Validated the submitted

Validated the submitted

Validated the submitted

From the accomplished Self-Assessment Check (Form 1.1) and the

Form 1.3 Summary of Current Competencies versus Required

Core 1. Prepare the dining area/restaurant area for service

1.1 Take table

Core 2. Welcome guests and take food and beverage orders

2.1 Welcome and greet

2.2 Seat the guests 2.2 Seat the guests

2.3 Take food and beverage 2.3 Take food and

3.1 Know the product 3.1 Know the product

3.2 Undertake suggestive 3.2 Undertake

Core 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

5.1 Take and process room 5.1 Take and process

5.2 Set up trays and

5.5 Clear away room service 5.5 Clear away room

Core 6. Receive and handle guests concerns

6.1 Listen to the

6.4 Record complaint 6.4 Record complaint

Using Form No.1.4, convert the Training Gaps into a Training

 Setting __