CBC 21st Fbs Updated 2022

lOMoARcPSD|39013551
CBC 21st FBS Updated 2022
Process food and beverages (Technical Education and Skills Development Authority)
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lOMoARcPSD|39013551
TESDA-OP-CO-01-F11
(Rev. No. 00-03/08/17)
COMPETENCY-BASED CURRICULUM
Sector:
TOURISM
Qualification:
FOOD AND BEVERAGE SERVICES NC II
CALUBIAN NATIONAL VOCATIONAL SCHOOL

Calubian, Leyte

lOMoARcPSD|39013551
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(Rev. No. 00-03/08/17)

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TESDA-OP-CO-01-F11
(Rev. No. 00-03/08/17)
COMPETENCY-BASED CURRICULUM
A. COUSE DESIGN
Course Title : FOOD AND BEVERAGE SERVICES NC II
Nominal Duration : 375 hours
Qualification Level : NCII
Course Description : This course is designed to enhance the knowledge, skills and
attitudes in FOOD AND BEVERAGE SERVICES NC II in
accordance with industry standards. It covers the basic,
common and core competencies required in the delivery of
food
and beverage service in various foodservice facilities. It covers
the core competencies on preparing the dining room for
service,
welcoming guests and taking food and beverage orders,
promoting food and beverage products, providing food and
beverage service to guests, providing room service, and
receiving and handling guest concerns.
TRAINEE ENTRY REQUIREMENTS:
Trainees or students who wish to enter this training should possess the following requirements:
• can communicate in basic English both oral and written

• at least completed the 10-year basic education
• can perform basic mathematical computation
Assessment Methods:
 Demonstration
 Observation
 Interview/Questioning
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CBC Food and Beverage Services NCII
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B. COURSE STRUCTURE: BASIC COMPETENCIES

No. of Hours: (37 hours)
UNIT OF NOMINAL
MODULE TITLE LEARNING OUTCOMES
COMPETENCY DURATION
1. Participate in 1.1 Participating in 1.1.1 Obtain and convey 6 hrs
workplace workplace workplace information.
communication communication
1.1.2 Perform duties following
workplace instructions
1.1.3 Complete relevant work

related documents
2. Work in team 2.1 Working in team 2.1.1 Describe team role and 3 hrs
environment environment scope
2.1.2 Identify one’s role and

responsibility within team
2.1.3 Work as a team member
3. Solve/address 3.1 Solving/ 3.1.1 Identify routine problems 3 hrs

general
workplace addressing general 3.1.2 Look for solutions to
problems workplace problems routine problems
3.1.3 Recommend solutions to

problems.
4. Develop career 4.1 Developing career 4.1.1 Manage one’s emotion 3 hrs
and life decisions and life decisions
4.1.2 Develop reflective practice
4.1.3 Boost self-confidence and

develop self-regulation
5. Contribute 5.1 Contributing 5.1.1 Identify opportunities to do 3 hrs

workplace workplace things better
innovation innovation
5.1.2 Discuss and develop
ideas with others
5.1.3 Integrate ideas for change in

the workplace
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CBC Food and Beverage Services NCII
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6. Present 6.1 Presenting 6.1.1. Gather data/ information 8 hrs

relevant relevant
information information 6.1.2 Assess gathered data/
information
6.1.3. Record and present

information
7. Practice 7.1 Practicing 7.1.1 Identify OSH compliance 4 hrs
occupational occupational safety requirements
safety and and health policies and
health policies procedures 7.1.2 Prepare OSH
and procedures requirements for compliance
7.1.3 Perform tasks in

accordance with relevant OSH
policies and procedures
8. Exercise efficient 8.1 Exercising efficient 8.1.1 Identify the efficiency and 3 hrs
and and effective effectiveness of resource utilization
effective sustainable practices in
sustainable the workplace 8.1.2 Determine causes of
practices in the inefficiency and/or
workplace ineffectiveness of resource utilization
8.1.3 Convey inefficient and

ineffective
environmental practices
9. Practice 9.1 Practicing 9.1.1 Apply entrepreneurial workplace 4 hrs

entrepreneurial entrepreneurial best practices
skills in the skills in the
workplace workplace 9.1.2 Communicate entrepreneurial
workplace best practices
9.1.3 Implement cost-effective

operations

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TESDA-OP-CO-01-F11
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COMMON COMPETENCIES
(18 Hours)
UNIT OF NOMINAL
MODULE TITLE LEARNING OUTCOMES
COMPETENCY DURATION
1. Develop and 1.1 Developing and 1.1.1 Seek information on the 2 hours
update industry update industry industry
knowledge knowledge 1.1.2 Update industry
knowledge
1.1.3 Develop and
update local
knowledge
1.1.4 Promote produce
and services to
customer
2. Observe workplace 2.1 Observing 2.1.1 Follow hygiene 4 hours
hygiene procedures workplace procedures
hygiene 2.1.2 Identify and prevent
procedures hygiene risks
3. Perform computer 3.1 Performing computer 3.1.1 Plan and prepare for task 4 hours
operations operations to be undertaken
3.1.2 Input data into computer
3.1.3 Access information using
computer
3.1.4 Produce/output data using
computer system
3.1.5 Maintain computer
equipment and systems
4. Perform workplace and 4.1 Performing 4.1.1 Follow workplace 4 hours

safety practices workplace and procedures for health,
safety practices safety and security
practices
4.1.2 Perform child protection
duties relevant to the
tourism industry
4.1.3 Observe and monitor
people
4.1.4 Deal with emergency
situations
4.1.5 Maintain safe personal
presentation standards
5. Provide effective 5.1 Providing 5.1.1 Greet customer 4 hours
customer service effective customer 5.1.2 Identify needs of
service customers
5.1.3 Deliver service to
customer
5.1.4 Handle queries
through use of
common business
tools and technology
5.1.5 Handle complaints/
conflict situations,
evaluation and
recommendations

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CORE COMPETENCIES
(320 hours)
UNIT OF MODULE TITLE LEARNING NOMINAL DURATION

COMPETENCY OUTCOMES
1. Prepare the 1.1 Preparing the dining room/ 1.1 Take table 54 hrs
dining room/ restaurant area for reservation
restaurant service 1.2 Prepare service
area for stations and
service equipment
1.3 Set-up the tables
in the dining
area
1.4 Set the
mood/ambiance of
the dining area
2. Welcome guests 2.1 Welcoming guests and 2.1 Welcome and 50 hrs
and take food taking food and beverage greet guests
and beverage orders 2.2 Seat the guest
orders 2.3 Take food and
beverage orders
2.4 Liaise between
kitchen and service
areas
3. Promote food and 3.1 Promoting food and 3.1 Know the product 54 hrs
beverage beverage products 3.2 Undertake
products Suggestive selling
3.3 Carry out
Upselling
strategies
4. Provide food and 4.1 Providing food and 4.1 Serve food 55 hrs
beverage beverage services to orders
services to guests 4.2 Assist the diners
guests 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

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5. Provide room 5.1 Providing room service 5.1 Take and process 53 hrs
service 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
1. Receive and 6.1 Receiving and handling 6.1 Listen to the 54 hrs
handle guest guest concerns complaint
concerns 6.2 Apologize to the
guest
6.3 Take proper
action on the
complaint
6.4 Record complaint

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(Rev. No. 00-03/08/17)
COURSE DELIVERY:
The delivery of training should adhere to the design of the curriculum. Delivery shall be guided by the
10 basic principles of competency-based TVET:
 The training is based on curriculum developed from the competency standards;

 Learning is modular in its structure;
 Training delivery is learner-centered and should accommodate individualized and self-paced
learning strategies;
 Training is based on work that must be performed;
 Training materials are directly related to the competency standards and the curriculum modules;
 Assessment is based in the collection of evidence of the performance of work to the industry
required standard;
 Training is based both on and off-the-job components;
 Training program allows for recognition of prior learning (RPL) or current competencies;
 Training allows for multiple entry and exit; and
 Training programs are registered with the UTPRAS.
The competency-based TVET system recognizes various types of delivery modes, both on and off-
the-job as long as the learning is driven by the competency standards specified by the industry. The
following training modalities may be adopted when designing training programs:
 The dualized mode of training delivery is preferred and recommended. Thus programs would
contain both in-school and in-industry training or fieldwork components. Details can be referred
to the Dual Training System (DTS) Implementing Rules and Regulations.
 Modular/self-paced is a competency-based training modality wherein the trainee is allowed to
progress at his own pace. The trainer facilitates the training delivery.
 Peer teaching/mentoring is a training modality wherein fast learners are given the opportunity to
assist the slow learners.
 Supervised Industry Training or On-the-Job Training is an approach in training designed to
enhance the knowledge and skills of the trainee through actual experience in the workplace to
acquire specific competencies prescribed in the training regulations.
 Distance learning is a formal education process in which majority of the instruction occurs when
the students and instructor are not in the same place. Distance learning may employ
correspondence study, or audio, video or computer technologies.
 Project-based instruction is an authentic instructional model or strategy in which students plan,
implement and evaluate projects that have real world applications.
 Distance learning
 Any non-print materials such as tutorial videos or PPT materials or eCBLM
 Printed self-pace material (CBLM or any learning package)
 Blended Learning Delivery mode

 with offline or online eLearning ,materials
 F2F session Shall strictly adhere to COVID-19 Inter-Agency Task Force Health and
Safety

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RESOURCES:
Recommended list of tools, equipment and materials for the training of 25 trainees for Food and
Beverage Services NC II.
WAITERING TOOLS, MATERIALS AND EQUIPMENT
QTY DINNERWARE QTY CUTLERIES QTY GLASSWARE

Dinner plates, 24 Red wine glasses
24 pcs 10” 24 pcs. Dinner knives pcs.
Show/service 24 White wine glasses

6 pcs. plates, 11-14” 24 pcs. Dinner forks pcs.
Salad plates 7- 24 Water goblets
24 pcs. 24 pcs. Salad knives pcs.
8”
Fish plates, 8- 24 Juice glasses/Hi ball
24 pcs. 24 pcs. Salad forks pcs.
9”
Dessert plates, 7- 24 Champagne flute
24 pcs. 8” 24 pcs. Fish knives pcs.
Side plates or 24
24 pcs. bread plates, 6” 24 pcs. Fish forks pcs. Collins glasses
Soup plate/bowl Soup spoons (cream and 24 Pilsner glasses/Ice tea

24 pcs. 24 pcs. consume) pcs. glasses
Cups and
24 pcs. saucers 5-6 oz 24 pcs. Dessert spoons
12 pcs. Consomme cup 24 pcs. Dessert forks

24 pcs. Teaspoons
24 pcs. Cocktail forks
6 pcs. Service forks
6 pcs. Service spoons
24 pcs. Steak knives

24 pcs. Butter knives
24 pcs. Oyster forks
OTHER
QTY QTY QTY OTHER ACCESSORIES
SERVICEWARE
4 54”X54 table cloth 2 Menu Folders
2 units Coffee pot pcs. pcs.

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2 Table skirting cloths 2 Order pads

2 units Tea pot pcs. pcs.
4pcs Salt and Pepper 2 Rectangular table cloths 2 Bill folder/change trays
shakers pcs. pcs.
6 pcs service trays 4 Side towels 1 unit Waiter station/cabinet
pcs.
8 pcs Silver platters 30 16” x16” Cloth Table 2 Tray stand (optional)
pcs. napkin pcs.
8 pcs Round (bar) trays 2 Oval tray
pcs.
4 pcs Tooth pick holders 2sets Wine bucket with stand
6 pcs Napkin holders 4 Cork screw or waiter’s
pcs. friend
5 pcs Sugar containers 1 pc. Decanter(optional)
5 pcs Creamer containers 4 Bread basket
pcs.
4 pcs Sauce/gravy boats 1 pc Wine basket(optional)
4 pcs Soup tureen
TABLES/CHAIRS
2 pcs Peppermill 4 Square/rectangular tables

pcs. (4’s/6’s)
2 pcs Food tongs 2 round tables (8’s)
pcs.
2 pcs. Sauce ladles 36 Dining/Banquet chairs
pcs.
2 pcs. Soup ladles 2 Rectangular table/buffet
pcs. table
2 pcs. Cake servers 2 Round table cloth-8 seater
pcs.
6 pcs. Water pitchers EQUIPMENT
8 pcs. (Room Service) 1 Point of Sale(POS)
Plate covers
2 pcs. Ice buckets with 1 unit Room service trolley
tongs

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(Rev. No. 00-03/08/17)
TRAINING FACILITIES
Based on a class intake of 25 students/trainees.
Area in Sq. Total Area in Sq.

Space Requirement Size in Meters Meters Meters
Lecture/Laboratory Area 5 x 10 50 50
Wash Room 2x5 10 10
Tool Room/Supply Room 5x4 20 20
Circulation Area 5x5 25 25
Total Workshop Area : 105
QUALIFICATIONS OF INSTRUCTORS/TRAINERS:
 Must be a holder of National TVET Trainers Certificate (NTTC) Level I in Food and Beverage
Services NC II
 Have at least 2 years industry experience in the related field
 Must have attended and/or has been involved in food and beverage service trainings, seminars,
conventions or related activities in the last 5 years
 Holder of Training Certificates in
 Facilitating eLearning Session
 Practicing COVID-19 Preventive Measures in the Workplace
 Performing Proper Waste Management in the Workplace

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C. MODULES OF INSTRUCTION
D. Basic Competencies:
Unit of Competency : PARTICIPATE IN WORKPLACE COMMUNICATION
Modules Title : PARTICIPATING IN WORKPLACE COMMUNICATION
Module Descriptor : This module covers the knowledge, skills and attitudes
required to gather, interpret and convey information in
response to workplace requirements.
Summary of Learning Outcomes:
Upon completion of this module, the students/trainees will be able to:
LO1. Obtain and convey workplace information
LO2. Perform duties following workplace instructions
LO3. Complete relevant work related documents
Details of Learning Outcomes:
LO1. Obtain and convey workplace information
Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Specific and  Sources of Writing  Online or Demonstration
relevant Information materials Offline
information is (pen & Lecture Observation
accessed from  Sentence paper) using Interviews
appropriate Construction eMaterials /questioning
sources. References
 Modes and
2. Effective Media of Manuals  Use of self-
questioning, active Communication pace
listening and  Communication Modules Learning
speaking skills are Process materials or
used to gather  Effective eCBLM CBLM
and convey Communication
information.  Class
Discussion
3. Appropriate
medium is used to  Role playing
transfer
information and  Simulation
ideas.
4. Appropriate non-
verbal

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communication is
used.
5. Appropriate lines
of
communication
with supervisors
and colleagues are
identified and
followed.
6. Defined
workplace
procedures for
the location and
storage of
information are
used.
7. Personal inter-
action is carried
out clearly and
concisely.
LO2 . Perform duties following workplace instructions

Criteria Methods
1. Team  Questioning Paper Pencils/ball  Online or Demonstratio n
meetings are techniques Offline
attended on time.  How to Write pen References Lecture Observation
Minute of using Interviews
2. Own opinions Meetings Manuals Module eMaterials /questioning
are clearly  Workplace
expressed and Interactions eCBLMs
those of others and  Use of self-
are listen to Procedures pace
without  Workplace Learning
interruption. Duties materials or
following CBLM
3. Meeting inputs Workplace
are consistent instructions  Class
with the Discussion
meeting purpose
 Role playing
and established
 Simulation
protocols.
4. Workplace
interactions are
conducted in a
courteous
manner.
5. Questions about
simple routine
workplace
procedures and
matters
concerning
working

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conditions of
employment are
ask and
responded to.
6. Meetings
outcomes are
interpreted and
implemented.
LO3. Complete relevant work related documents

Criteria Methods
1. Range of forms  Types of Paper Pencils/ball  Online or Demonstratio n
relating to Forms in the Offline
conditions of Workplace pen References Lecture Observation
employment is  Basic using Interviews
completed Mathematical Manuals Module eMaterials /questioning
accurately and calculations
legibly.  How to eCBLM
2. Workplace data is prepare  Use of self-
recorded on Reports pace
standard workplace Learning
forms and materials or
documents. CBLM
3. Basic
mathematical  Class
processes are Discussion
used for routine
calculations.  Role playing
4. Errors in
recording  Simulation
information on
forms/ documents
are identified and
properly acted
upon
5. Reporting
requirements to
supervisor are
completed
according to
organizational
guidelines.

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Unit of Competency : WORK IN A TEAM ENVIRONMENT
Modules Title : WORKING IN A TEAM ENVIRONMENT
Module Descriptor : This module covers the skills, knowledge and attitudes to
identify role and responsibility as a member of a team.
LO1. Describe team role and scope
LO2. Identify one’s role and responsibility within team
LO3. Work as a team member
LO1. Describe team role and scope

Criteria Methods
1. The role and  Successful Stand and  Online or Written test

objective of the Team Operating Offline
team is identified  Group Procedure (SOP) Lecture Observation
from available Development of using
sources of workplace eMaterials Simulation
information.
Job procedures Role playing
2. Team  Use of self-
parameters, Client/supplier pace
reporting instructions Learning
relationships and materials or
responsibilities Quality CBLM
are identified standards
from team  Class
discussions and Organizational or
Discussion
appropriate external
external personnel
 Role playing
sources.
 Simulation

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LO2. Identify one’s role and responsibility within team

Criteria Methods
1. Individual role  Team Roles SOP of workplace  Online or Offline Written test
and and Lecture using
responsibilit Responsibilitie s Job procedures eMaterials Observation
ies within the  Belbin’s Team
team Roles Client/supplier Simulation
environmen t instructions  Use of self-
are identified. pace Role playing
Quality standards Learning
2. Roles and materials or
responsibilit y Organizational or CBLM
of other team external personnel
members are  Class
identified and Discussion
recognized.
 Role playing
3. Reporting
relationship s
 Simulation
within team
and external
to
team are
identified
LO3. Work as a team member

Criteria Methods
1. Effective  Effective SOP of Workplace  Online or Offline Observation of

and Communication Lecture using work
appropriate in a Team Job procedures eMaterials activities
forms of  Group Planning
communicati and Decision Organizational or Observation
ons used Making external personnel  Use of self- through
and  Working pace simulation or
interactions Effectively Learning role play
undertaken with Others materials or
with team CBLM Case studies
members and scenarios
who  Class
contribute to Discussion
known team
activities and
 Role playing
objectives.
 Simulation
2. Effective and
appropriate
contribution s
made to
complement
team activities
and
objectives,
based on

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individual
skills and
competencies
and workplace
context.
3. Observed
protocols in
reporting
using
standard
operating
procedures.
4. Contribute to
the
development
of tea work
plans based
on an
understanding
of team’s role
and objectives
and individual
competencies
of the
members

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Unit of Competency : SOLVE/ADDRESS GENERAL WORKPLACE PROBLEMS
Modules Title : SOLVING/ADDRESSING GENERAL WORKPLACE

PROBLEMS
required apply problem-solving techniques to determine the
origin of problems and plan for their resolution. It also
includes addressing procedural problems through
documentation and referral.
Summary of Learning Outcome:
LO1. Identify routine problems
LO2. Look for solutions to routine problems
LO3. Recommend solutions to problems
LO1. Identify routine problems

Assessment Assessment
Criteria Contents Conditions Methodologies Methods
1. Routine  Basic Trainees must be Online or offline Written
problems or Malfunctions and provided with the Lecture using examination
procedural Resolutions to following: eMaterials Case
problem areas General Problems Formulation
are  Problem- Electronic Mail Use of self-pace
identified Solving Skills Learning materials Life Narrative
 Routine/Proce Briefing Notes or CBLM Inquiry
2. Problems to be dural Problems (Interview)
investigated Written report Group
are defined discussion/inter Standardized
and Evaluation report action test
determined
Workplace Lecture
3. Current Demonstration
conditions of
the problem Role playing
are identified
and
documented

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LO2. Look for solutions to routine problems

Criteria Methods
1. Potential  Effectiv Trainees must be Online or offline Case
solutions to e provided with the Lecture using Formulation
problems are Problem following: eMaterials
identified Solving Life Narrative
 How to Write a Electronic Mail Use of self-pace Inquiry
2. Recommendati Procedure Learning materials (Interview)
ons about  Briefing Notes or CBLM
possible Standardized
solutions are Written report Group test
developed, discussion
document ed, Evaluation report
ranked and Lecture
presented to Workplace
appropriate Demonstration
person
for decision . Role playing
LO3. Recommend solutions to problems

Criteria Methods
1. Implementation  Standard
of Operating Online or offline
solutions are Procedures Trainees must be Lecture using Case
planned provided with the eMaterials Formulation
following:
2. Evaluation of Use of self-pace Life Narrative
implemented Electronic Mail Learning materials Inquiry
solutions are or CBLM (Interview)
planned Briefing Notes
Group discussion Standardized
3. Recommend Written report test
Lecture
ed solutions
are Evaluation Demonstration Role
documented report playing
and submit
to appropriate Workplace
person for
confirmation

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Unit of Competency : DEVELOP CAREER AND LIFE DECISIONS
Modules Title : DEVELOPING CAREER AND LIFE DECISIONS
Module Descriptor : This module covers the knowledge, skills, and attitudes in
managing one’s emotions, developing reflective practice, and
boosting self-confidence and developing self-regulation.
Upon completion of this module, the students/trainees will be able
to: LO1. Manage one’s emotions
LO2. Develop reflective practice
LO3. Boost self-confidence and develop self-regulation
LO1. Manage one’s emotions

Criteria Methods
1. Self-  Self- Trainees must Online or offline Observation
management Management be provided Lecture using
strategies Skills with the eMaterials Interview
are identified  Negative following:
Emotions at Use of self-pace Demonstration or
2. Skills to Work and how to 1. Access to Learning materials or simulation with
work deal with them workplace and CBLM oral
independently  Health and resources questioning
and to Mental Health Discussion
show 2. Case studies
initiative, to be Plant tour
conscientious,
and Symposium
persevering in
the face of
setbacks and
frustrations
are developed
3. Techniques
for
Effectively
handling
negative
emotions and
unpleasant
situation in the
workplace are
examined

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LO2. Develop reflective practice

Criteria Methods
1. Personal  Personal Trainees must Online or offline Demonstration or

strengths and SWOT be provided Lecture using simulation with
achievements, Analysis with the eMaterials oral
based on self-  Ways to Keep a following: questioning
assessment Positive Attitude Use of self-pace
strategies and at Work Learning materials or Case
Access to
teacher  Gibb’s CBLM problems
workplace and
feedback are Reflective involving
resources
contemplated Cycle/Model Small Group workplace
Discussion diversity
Case studies
2. Progress issues
when seeking Interactive
and Lecture
responding to
feedback from Brainstorming
teachers to
assist them in Demonstration
consolidating
strengths, Role-playing
addressing
weaknesses
and
fulfilling
their
potential
are
monitored
3. Outcomes
of personal
and
academic
challenges
by reflecting
on previous
problem
solving and
decision
making
strategies
and
feedback
from peers
and
teachers
are
predicted

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LO3. Boost self-confidence and develop self-regulation

Criteria Contents Conditions Methodologies Methods
1. Efforts for  Self-Regulated Trainees must Online or offline Demonstration or
continuous self- Behavior and be provided Lecture using simulation with
improvement Skills at Work with the eMaterials oral
are following: questioning
demonstrated  Inter-Personal Use of self-pace
Skills: Effective Access to Learning materials Case
2. Counter- Communication workplace or CBLM problems
productive and involving
tendencies at  Personality resources Small Group workplace
work are Development Discussion diversity
eliminated Case studies issues
 Habits of Highly Interactive
3. Positive Effective People Lecture
outlook in life
are maintained Brainstorming
Demonstration
Role-playing

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Unit of Competency : CONTRIBUTE TO WORKPLACE INNOVATION
Modules Title : CONTRIBUTING TO WORKPLACE INNOVATION
required to make a pro-active and positive contribution to
workplace.
to: LO1. Identify opportunities to do things better
LO2. Discuss and develop ideas with others
LO3. Integrate ideas for change in the
workplace
LO1. Identify opportunities to do things better

Criteria Methods
1. Opportunities Opportunities for The following  Online or Offline Psychological
for Improvement in the resources Lecture using and behavioral
improvement Workplace should be eMaterials interviews
are provided to
identified Design Thinking trainees: Performance
proactively in Pens  Use of self- pace evaluation
own area of Learning
work. Papers and materials or Life narrative
writing CBLM inquiry
2. Information are implements
gathered and  Class Portfolio/3rd
reviewed which Cartolina Discussion party reports
may be
relevant to Manila papers  Role playing Sensitivity
ideas and Module analysis
which might
 Simulation
assist in
Standardized
gaining support
test
for idea.

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LO2. Discuss and develop ideas with others

Criteria Methods
1. People who Employee The following  Online or Offline Psychological
could provide Involvement resources Lecture using and behavioral
input to should be eMaterials interviews
ideas for Ways to Encourage provided to
improvements Creative Idea from trainees: Performance
are team members  Use of self- pace evaluation
identified. Pens Learning
Creative materials or Life narrative
2. Ways of Management Papers and CBLM inquiry
approaching writing
people to implements  Class Portfolio/3rd
begin sharing Discussion party reports
ideas are Cartolina
selected  Role playing Sensitivity
Manila papers analysis
3. Meeting is Module  Simulation
set with Standardized
relevant test
people
4. Ideas for
follow up
are reviewed
and selected
based on
feedback
5. Critical
inquiry
method is
used to
discuss and
develop ideas
with others.

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LO3. Integrate ideas for change in the workplace

Criteria Methods
1. Critical Change The following  Online or Offline Psychologic
inquiry Management` resources Lecture al and
method is Critical Inquiry should be using behavioral
used to Method provided to eMaterials interviews
integrate trainees:
different Performance
ideas for Pens  Use of self- pace evaluation
change of Learning
key people Papers and materials or Life narrative
writing CBLM inquiry
2. Summarizing, implement
analyzing and  Class Portfolio/3rd
generalizing Cartolina Discussion party reports
skills are used Manila
to extract  Role playing Sensitivity
salient points papers
analysis
in the pool of Module
 Simulation
ideas Standardized
test
3. Reporting
skills are
likewise used
to
communicate
results
4. Current
issues and
concerns on
the systems,
processes
and
procedures,
as well as the
need for
simple
innovative
practices are
identified.

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Unit of Competency : PRESENT RELEVANT INFORMATION
Modules Title : PRESENTING RELEVANT INFORMATION
Module Descriptor : This module covers the knowledge, skills, and attitudes
required to present data/information appropriately.

LO1. Gather data/ information
LO2. Assess gathered
data/information LO3. Record
and present information
LO1. Gather data/information

Criteria Methods
1. Evidence, facts Sources of Data Trainees must be Online or offline Oral
and information and Information provided Lecture using evaluation
are collected with the eMaterials
Types of following: Written Test
2. Evaluation, Evaluation and Use of self-pace
terms of ToRs Sample of: Learning materials or Observation
reference and -Domain CBLM
conditions are Analysis Presentation
reviewed to Lecture
determine -Content
whether Analysis Group discussion
data/informatio
n falls within -Comparison Demonstration Lecture
project scope Technique

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LO2. Assessed gathered data/information

Criteria Methods
1. Validity of Data Analysis The following Lecture Oral
data/ resources evaluation
information is should be Group discussion
assessed provided to Written Test
trainees: Demonstration
2. Analysis Observation
techniques are Sample of: Practical exercises
applied to -Domain Presentation
assess data/ Analysis Role play
information.
-Content
3. Trends and Analysis
anomalies are
identified -Comparison
Technique
4. Data
analysis
techniques
and
procedures are
documented
5. Recommendati
ons are
made on
areas of
possible
improvement.

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LO3. Record and present information

Criteria Methods
1. Studied Data Handling The following Online or offline Oral
data/information and Presentation resources Lecture using evaluation
are should be eMaterials
recorded. Critical Inquiry provided to Written Test
Method trainees: Use of self-pace
2. Recommendati Learning materials or Observation
ons are Sample of: CBLM
analyzed for -Domain Presentation
action to Analysis Lecture
ensure they
are -Content Group discussion
compatible with Analysis
-Comparison
the Demonstration
Technique
project’s scope
and
Role play
terms of
reference.
Practical exercises
3. Interim and final
reports are
analyzed and
outcomes are
compared to the
criteria
established at
the outset.
4. Findings are
presented to
stakeholders.

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Unit of Competency : PRACTICE OCCUPATIONAL SAFETY AND HEALTH

POLICIES AND PROCEDURES
Modules Title : PRACTICING OCCUPATIONAL SAFETY AND HEALTH

POLICIES AND PROCEDURES
required to identify OSH compliance requirements, prepare
OSH requirements for compliance, perform tasks in
accordance with relevant OSH policies and procedures.
LO1. Identify OSH compliance requirements

LO2. Prepare OSH requirements for compliance
LO3. Perform tasks in accordance with relevant OSH policies
and procedures
LO1. Identify OSH compliance requirements

Criteria Methods
1. Relevant OSH Implementing Rules & Trainees must Online or offline Written Test
requirement s, Regulations of RA be provided Lecture using
regulations, No. 11058 with the eMaterials Observation
policies and following:
procedures are Workplace Hazard & Use of self-pace Demonstration
identified in Control Learning materials
Facilities,
accordance or CBLM Observation
materials tools and
with workplace equipment
policies and Lecture Interviews /
necessary for
procedures Questioning
the activity
Group discussion
2. OSH activity
non-
conformities
are conveyed
to appropriate
Personnel
3. OSH preventive
and control
requirement s are
identified in
accordance with
OSH work
policies and
procedures

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LO2. Prepare OSH requirements for compliance

Criteria Methods
1. OSH work Personal The following Online or offline Written Exam
activity material, Protective resources Lecture using
tools and Equipment should be eMaterials Observation
equipment provided to
requirements are Safety Materials, trainees: Use of self-pace Demonstration
identified in Tools & Equipment Learning materials
accordance with Facilities, or CBLM Interviews /
workplace materials tools Questioning
policies and and equipment Lecture
procedures necessary for the
activity Group discussion
2. Required OSH
materials, tools
and equipment
are acquired in
accordance with
workplace
policies and
procedures
3. Required OSH
materials, tools
and equipment
are arranged/
placed in
accordance with
OSH work
standards
LO3. Perform tasks in accordance with relevant OSH policies and procedures
Criteria Methods
1. Relevant OSH OSH Work The following Online or offline Written Exam
work Procedures resources Lecture using
procedures are should be eMaterials Observation
identified in OSH Prohibited provided to
accordance with Acts and Penalties trainees: Use of self-pace Demonstration
workplace Learning materials
policies and Facilities, or CBLM Interviews /
procedures materials tools Questioning
and equipment Lecture
2. Work necessary for the
Activities are activity Group discussion
executed in
accordance with
OSH
work standards
3. Non-
compliance
work activities
are reported to
appropriate
personnel

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Unit of Competency : EXERCISE EFFICIENT AND EFFECTVE SUSTAINABLE

PRACTICES IN THE WORKPLACE
Modules Title : EXERCISING EFFICIENT AND EFFECTIVE SUSTAINABLE

PRACTICES IN THE WORKPLACE
required to identify the efficiency and effectiveness of resource utilization,
determine causes of inefficiency and/or ineffectiveness of resource
utilization and Convey inefficient and ineffective environmental practices.

LO1. Identify the efficiency and effectiveness of resource utilization
LO2. Determine causes of inefficiency and/or effectiveness of resource
utilization
LO3. Convey inefficient and ineffective environmental practices
LO1. Identify the efficiency and effectiveness of resource utilization

Criteria Methods
1. Required  Environmental Trainees must be Online or offline Written Test
resource Literacy provided with the Lecture using
utilization in  Environmental following: eMaterials Observation
the workplace Workplace
is measured Procedures Workplace Use of self-pace Demonstration
using  Waste Learning materials
appropriate Minimization Tools, materials or CBLM Observation
techniques  Energy Efficient and equipment
Consumption relevant to the Lecture Interviews /
2. Data are tasks Questioning
recorded in Group discussion
accordance PPE
with Simulation
workplace Manuals and
protocol references Demonstration
3. Recorded data
are compared
to
Determine the
efficiency and
effectiveness of
resource
utilization
according to
established
environment al
work
procedures

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LO2. Determine causes of inefficiency and/or resource utilization

Criteria Methods
1. Potential Causes of Trainees must be Online or offline Written Test
causes of Environmental provided with the Lecture using
inefficiency Inefficiencies and following: eMaterials Observation
and/or Ineffectiveness
ineffectiveness Workplace Use of self-pace Demonstration
are listed Learning materials
Tools, materials or CBLM Observation
2. Causes of and equipment
inefficiency relevant to the Lecture Interviews /
and/or tasks Questioning
ineffectiveness Group discussion
are PPE
identified Simulation
through Manuals and
deductive references Demonstration
reasoning
3. Identified
causes of
inefficiency
and/or
ineffectiveness
are
validated thru
established
environment al
procedures

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LO3. Convey inefficient and ineffective environmental practices

Criteria Methods
1. Efficiency and  Appropriate Trainees must be Online or offline Written Test
effectivenes s Personnel to provided with the Lecture using
of Address the following: eMaterials Observation
resource Environmental
utilization are Hazards Workplace Use of self-pace Demonstration
reported to Learning materials
appropriate  Environmental Tools, materials or CBLM Observation
personnel Corrective and equipment
Actions relevant to the Lecture Interviews /
2. Concerns tasks Questioning
related Group discussion
resource PPE
utilization are Simulation
discussed Manuals and
with references Demonstration
appropriate
personnel
3. Feedback on
information/
concerns
raised are
clarified with
appropriate
personnel

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Unit of Competency : PRACTICE ENTREPRENEURIAL SKILLS IN THE

WORKPLACE
Modules Title : PRATICING ENTREPRENEURIAL SKILLS IN THE

WORKPLACE
Module Descriptor : This module covers the outcome required to apply

entrepreneurial workplace best practices and implement
cost-effective operations.

to: LO1. Apply entrepreneurial workplace best practices
LO2. Communicate entrepreneurial workplace best
practices LO3. Implement cost-effective operations
LO1. Apply entrepreneurial workplace best practices

Criteria Methods
1. Good practices Entrepreneurship The following Online or Offline Observation/
relating to resources Lecture using demonstration
workplace Quality Procedures and should be eMaterials with oral
operations are Entrepreneurial provided to questioning
observed and Practices trainee:
selected Use of self- pace Written
following Workplace Learning examination
workplace materials or
policy. Tools, materials CBLM
and equipment
2. Quality relevant to the Class
procedures ad tasks Discussion
practices are
complied with PPE Role playing
according to
workplace Manuals and Simulation
requirements references
3. Cost-
conscious
habits in
resource
utilization are
applied based
on
industry
standards

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LO2. Communicate entrepreneurial workplace best 36practices

Criteria Methods
1. Observe good Entrepreneurial The following Online or Offline Interview
practices Workplace Best resources Lecture using
relating to Practices should be eMaterials Third Party
workplace provided to Report
operations are trainees:
communicated -Simulated to Use of self-
to appropriate actual pace Learning
person workplace materials or
- Tools, CBLM
2. Observed materials and
quality supplies Class
procedures needed to Discussion
and practices demonstrat e
are the required Role playing
communicated tasks
to appropriate - References Simulation
person and manuals
- Enterprise
3. Cost- procedures
conscious manuals
habits in - Company
resource quality
utilization are policy
communicated
based on
industry
standards.

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LO3. Implement cost-effective operations

Criteria Methods
1. Preservation Cost-Effective The following Online or Offline Interview
and Operations resources Lecture using
optimization of should be eMaterials Third Party
workplace provided to Report
resources is trainees:
implemented in -Simulated to Use of self-
accordance actual pace Learning
with enterprise workplace materials or
policy - Tools, CBLM
materials and
2. Judicious use of supplies Class
workplace tools, needed to Discussion
equipment and demonstrat e
materials are the required Role playing
observed tasks
according to - References Simulation
manual and and manuals
work - Enterprise
requirements procedures
manuals
3. Constructive -Company
contributions to quality policy
office
operations are Module
made
according to
enterprise
requirements
.
4. Ability to work
within one’s
allotted time
and finances is
sustained

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COMMON COMPETENCY
Unit of Competency : DEVELOP AND UPDATE INDUSTRY KNOWLEDGE
Module Title : DEVELOPING AND UPDATING INDUSTRY KNOWLEDGE
Module Descriptor : This unit of competency deals with the knowledge, skills and
attitude required to access, increase and update industry
knowledge. It includes seek information on the industry and
update industry knowledge.
LO1 Seek information on the industry

LO2 Update industry knowledge
LO3 Develop and update local knowledge
LO4 Promote products & services to customers
DETAILS OF LEARNING OUTCOMES:
LO1 Seek information on the industry

Criteria Method
 Sources of  Sources of The students/  Lecture  Individual/
information on the information trainees must be  Group group
industry are  Types of provided with: discussion assignment
correctly identified Different 1. Industry  Individual/  Interviews/
and accessed sectors group Questioning
journals
 Relationship assignment 
 Information to /manuals
between tourism  Online or Offline
assist effective
and hospitality 2.internet Lecturer using
work performance
 Relationship eMaterials
is obtained in line 3.personal
between the  Use of self- pace
with job computer
industry and Learning materials
requirements
other industries 4.reference or CBLM
 Specific  Industry
book
information on working
sector of work is conditions
accessed and  Legislation that
updated affects the
industry
 Industry information  Environment al
is correctly applied and Labor
to day- to-day work issues
activities Industrial
relations issues
and major
organization s
 Ethical
Standards
 Quality
assurance
LO2 Update industry knowledge

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Criteria Method
 Informal and/or  Informal and/or The students/  Lecture  Individual/
formal research is formal research trainees must be  Group group
used to update  Information to the provided with: discussion assignment
general knowledge day-to- day 1. Industry  Individual/  Interviews/
of the industry operation of the group Questioning
journals
tourism business assignment 
 Updated knowledge /manuals
is shared with  Online or Offline
customers and 2. internet Lecturer using
colleagues as 3.personal eMaterials
appropriate and  Use of self- pace
computer
incorporated into Learning materials
day-to-day working 4.reference or CBLM
activities book
LO3 Develop and update local knowledge

Criteria Method
 Discussion The students/  Lecture  Individual/
 Local knowledge trainees must be
with colleagues,  Group group
is developed to provided with:
management discussion assignment
assist queries on 2. Industry
and customer  Individual/  Interviews/
local/national
 General media journals group Questioning
tourism industry
Research /manuals assignment 
 Local knowledge  Developing 2.internet  Online or Offline
is updated using and analyzing Lecturer using
3.personal
informal and/or responses to eMaterials
formal research questionnaire computer
 Use of self- pace
 Reading and 4.reference Learning
 Contact with local
surveys and rat- book materials or
communities is
ings CBLM
maintained
LO4 Promote products & services to customers

Criteria Method
 Reading The students/  Lecture  Individual/
 Promotional trainees must be
internal  Group group
initiatives are provided with:
enterprise discussion assignment
described that 3. Industry
material  Individual/  Interviews/
may be used to
about products journals group Questioning
pro-mote products
and services /manuals assignment 
and services
 Familiarity with 2.internet  Online or Offline
 Selling skills are customers Lecturer using
3.personal
applied according comments eMaterials
to customer including computer
 Use of self- pace
needs complaints 4.reference Learning
 3.Conducting book materials or
internal testing to CBLM
determine quality
and differentials

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Unit of Competency : OBSERVE WORKPLACE HYGIENE PROCEDURES
Module Title : OBSERVING WORKPLACE HYGIENE PROCEDURES
attitudes in observing workplace hygiene procedures. It includes
following hygiene procedures and identifying and preventing
hygiene risks.
LO1 Follow hygiene procedures

LO2 Identify and prevent hygiene risks
LO1 Follow hygiene procedures
Contents Conditions Methodologies
Criteria Method
 Workplace 1. Hygiene The students/  Lecture  Demonstration
hygiene procedures trainees must be  Interviews/Ques
 Demonstration
procedures are 2. Personal provided with: tioning
implemented in hygiene  Role Play  Written
 Hygiene  Online or Offline
line with 3. cross- Examination
procedures Lecturer using
enterprise and contamination
, actual or eMaterials
legal 4. safe and
simulated  Use of self- pace
requirements hygienic
workplace, Learning
handling of
 Handling and products used materials or
food and
storage of items in CBLM
beverage
are undertaken hotel/restaura
5. Handling
in line with nt
linen and
enterprise and /tourism
laundry
legal workplace
6. Correct food
requirements  Video, PPT
storage
Materials on
7. cleaning and
observe
sanitizing
workplace
procedures
hygiene
8. Appropriate
procedures in
handling and
CD Format
disposal of
 Printed
garbage
CBLM on
observing
workplace
hygiene
procedures
LMS

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LO2 Identify and prevent hygiene risks

Criteria Method
 Potential 1. Hygiene The students/  Lecture  Demonstration
hygiene risks Risks trainees must be  Demonstration  Interviews/Ques
are identified in 2. Bacteria provided with: tioning
 Role Play
line with 3. Food  Written
 Hygiene  Online or Offline
enterprise Examination
poisoning procedure s, Lecturer using
procedures
4. Garbage actual or eMaterials
 Action to control simulated  Use of self-
minimize and 5. HACCP workplace, pace
remove risks are principles products Learning
taken within used in materials or
scope of hotel/restaur CBLM
individual ant
responsibility of /tourism
enterprise/lega l workplace
requirements  Video, PPT
Materials on
 Hygiene risks
observe
beyond the
workplace
control of
hygiene
individual staff
procedure s
members are
in CD
reported to the
Format
appropriate
 Printed
person for follow
CBLM on
up
observing
workplace
hygiene
procedure s
 LMS

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Unit of Competency : PERFORM COMPUTER OPERATIONS
Module Title : PERFORMING COMPUTER OPERATIONS
Module Descriptor : This unit covers the knowledge, skills and attitudes and values
needed to perform computer operations which includes
inputting, accessing, producing and transferring data using the
appropriate hardware and software.
LO1 Plan and prepare for task to be undertaken

LO2 Input data into computer
LO3 Access information using computer
LO4 Produce/output data using computer system
LO5 Maintain computer equipment and systems
LO1 Plan and prepare for task to be undertaken

Criteria Method
 Requirements of 1. Hardware and The students/  Lecture  Demonstration
task are peripheral trainees must be  Group
determined devices provided with:  Observation
Discussion  Interviews/
 Personal  Tutorial or
 Appropriate  Computer Questioning
computers self-pace
hardware and hardware with
 Networked  Online or Offline
software is peripherals
systems Lecturer using
selected according  Appropriate
 Communication eMaterials
to task assigned software
equipment  Use of self- pace
and required  Video, PPT
outcome  Printers Materials on Learning materials
 Scanners perform or CBLM
 Task is planned to
computer
ensure OH & S  Keyboard
operations in
guidelines and  Mouse CD Format
procedures are
 Printed CBLM
followed
2. Software on performing
 Word computer
operations
processing
packages  LMS
 Data base 
packages
 Internet
Spreadsheets
3. OH & S
guidelines
 OHS
guidelines
 Enterprise
procedures

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LO2 Input data into computer
Criteria Method
 Data are 1. Storage The students/  Lecture  Demonstration
entered into the media trainees must be  Group  Observation
computer using provided with: Discussion  Interviews/
appropriate  Diskettes  Tutorial or
 Computer Questioning
program/applic self-pace
 CDs hardware
ation in  Online or Offline
 zip disks with
accordance with Lecturer using
 hard disk peripherals
company eMaterials
drives, local  Appropriate
procedures  Use of self- pace
and remote software
 Accuracy  Video, PPT Learning
of information Materials on materials or
2. ergonomic
is checked and perform CBLM
guidelines
information is computer
saved in operations in
accordance  Types of CD Format
with standard equipment  Printed
operating used CBLM on
procedures  Appropriate performing
furniture computer
 Inputted
 Seating operations
data are stored in
storage media posture  LMS
according to  Lifting
requirements posture
 Visual
 Work is display unit
performed screen
within brightness
ergonomic
guidelines

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LO3 Access information using computer
Criteria Method
 Correct 1. Desktop The students/  Lecture  Demonstration
program/applicati icons trainees must be  Group
 Observation
on is selected provided with: Discussion  Interviews/
based on job  directories/  Tutorial or
requirements folders self-pace
hardware
 Program/  files with  Online or Offline
application  network peripherals Lecturer using
containing the devices  Appropriate eMaterials
information  recycle bin software  Use of self- pace
required is  Video, PPT Learning
accessed 2. Keyboard Materials on materials or
according to techniques perform CBLM
company computer
procedures operations in
CD Format
 Desktop icons
 Printed
are correctly
CBLM on
selected, opened
performing
and closed for
computer
navigation
operations
purposes
 LMS
 Keyboard
techniques are
carried out in line
with OH & S
requirements for
safe use of
keyboards

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LO4 Produce/output data using computer system
Criteria Method
 Entered data 1. Printing The students/  Lecture  Demonstration
are processed data trainees must be  Group  Observation
using 2. Filing and provided with: Discussion  Interviews/
appropriate transferrin g  Tutorial or
software data self-pace
hardware
commands  Online or Offline
with
 Data are printed peripherals Lecturer using
out as required  Appropriate eMaterials
using computer software  Use of self- pace
hardware/periph  Video, PPT Learning
eral devices in Materials on materials or
accordance with perform
standard computer CBLM
operating operations in
procedures CD Format
 Printed
 Files and data
CBLM on
are transferred
performing
between
computer
compatible
operations
systems using
 LMS
computer
software,
hardware/
peripheral
devices in
accordance with
standard
operating
procedures

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LO5 Maintain computer equipment and systems
Criteria Method
 Systems for 1. Maintenance The students/  Lecture  Demonstration
cleaning, minor trainees must be  Group  Observation
maintenance  Creating provided with: Discussion  Interviews/
and replacement more space in  Tutorial
of consumables the hard disk or self-
hardware
are implemented  Reviewing pace
with
 Procedures for programs peripherals  Online or
ensuring security  Deleting  Appropriate Offline
of data, including unwanted software Lecturer
regular back- ups files  Video, PPT using
and virus checks  Backing up Materials on eMaterials
are implemented files perform  Use of
in accordance  Checking hard computer self-pace
with standard drive for errors operations in Learning
operating  Using up to CD Format materials
procedures date anti- Printed or CBLM
virus CBLM on
 Basic file programs performing
maintenance Cleaning dust computer
procedures from internal operations
are and external  LMS
implemented surfaces
in line with the
standard 2. Basic file
operating
procedures maintenance

lOMoARcPSD|39013551
TESDA-OP-CO-01-F11
(Rev. No. 00-03/08/17)
Unit of Competency : PERFORM WORKPLACE AND SAFETY PRACTICES
Module Title : PERFORMING WORKPLACE AND SAFETY PRACTICES
attitudes in following health, safety and security practices. It
includes dealing with emergency situations and maintaining safe
personal presentation standards.
LO1: Follow workplace procedures for health, safety and security practices
LO2: Perform child protection and duties relevant to the tourism industry
LO3: Observe and monitor people
LO4: Deal with emergency situations
LO5: Maintain safe personal presentation standards
LO1 Follow workplace procedures for health, safety and security practices
Criteria Method
 Correct health,  Health, The  Lecture  Demonstration
safety and safety and students/  Demonstrat  Interviews/Que
security security trainees ion stioning
procedures are procedures must be  Written
 Role play
followed in line  Breaches provided Examination
 Simulation
with legislation, procedures with the  Online or
regulations and following: Offline
enterprise  Manuals Lecturer
procedures Handbook using
 Breaches of safety and eMaterials
health, safety security  Use of
and security  Report self-pace
procedures are (sample) Learning
identified and materials
reported in line  Personal or CBLM
with enterprise computer w/
procedure internet
connection
 Suspicious  CBLM
behavior or
unusual
occurrence are
reported in line
with enterprise
procedure

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LO2: Perform child protection and duties relevant to the tourism industry

Criteria Method
 Issue of sexual 1.Child The  Lecture  Demonstration
exploitation of protection students/  Group  Observation
children is trainees Discussion
duties  Interviews/
identified must be  Tutorial or Questioning
relevant to provided self- pace
 National, with the  Online or
tourism
regional and following: Offline
international industry  Manuals Lecturer
actions are 2.Rules, Handbook using
described to safety and eMaterials
prevent the regulations,
security  Use of self-
sexual policies and  Report pace
exploitation of laws (sample) Learning
children materials or
 Actions that can  Personal CBLM
be taken in the computer w/
workplace are internet
described to connection
protect children  CBLM
from sexual
exploitation
LO3: Observe and monitor people

Criteria Method
 Areas and
 Health, The  Lecture  Demonstration
people who safety and students/  Group  Observation
require security trainees Discussion  Interviews/
observation and procedures must be  Tutorial or Questioning
monitoring is  Breaches provided self- pace
prepared procedures with the  Online or
following: Offline
 Observation 1.Emergency Lecturer
and monitoring procedure using
activities are manuals eMaterials
implemented 2.Handbook  Use of self-
safety and pace
 Apprehension
security Learning
of offenders are
Report materials or
determined
3.Emergency CBLM
 Offenders are drills
arrested guidelines
according  Personal
toenterprise computer
procedures w/internet
connection
 Administrative  CBLM
responsibilities
are fulfilled

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LO4: Deal with emergency situations

Criteria Method
 Emergency The  Lecture  Demonstration
Emergency and Procedure students/  Group
potential  Personal  Observation
emergency trainees Discussion
injuries  Interviews/
situations are must be  Tutorial or
 Fire Questioning
recognized provided self- pace
 Electrocution with the  Online or
and
 Natural following: Offline
appropriate
calamity 1.Emergency Lecturer
action are
 Criminal acts procedure using
taken within
 Safe manuals eMaterials
individual’s
personal 2.Handbook  Use of self-
scope of
presentation safety and pace
responsibility
standard security Learning
Emergency Report materials or
procedures 3.Emergency CBLM
are followed drills
in line with guidelines
enterprise  Personal
procedures computer
w/internet
Assistance is
connection
sought from
colleagues to  CBLM
resolve or
respond to
emergency
situations
Details of
emergency
situations are
reported in line
with enterprise
procedures
LO5: Maintain safe personal presentation standards

Criteria Method
 5’s The  Lecture  Demonstration
 Safe
Principles students/  Group
personal  Observation
standards trainees Discussion  Interviews/
are must be  Tutorial or Questioning
identified provided self- pace
and with the  Online or
followed following: Offline
in line with *soft brooms Lecturer
enterprise * duster using
requireme * organizers eMaterials
nts * labeling  Use of self-
materials pace
* markers Learning
 Personal materials or
computer w/ CBLM
internet
connection
 CBLM

lOMoARcPSD|39013551
TESDA-OP-CO-01-F11
(Rev. No. 00-03/08/17)
Unit of Competency : PROVIDE EFFECTIVE CUSTOMER SERVICE
Module Title : PROVIDING EFFECTIVE CUSTOMER SERVICE
attitudes in providing effective customer service. It includes
greeting customer, identifying customer needs, delivering
service to customer, handling queries through telephone, fax
machine, internet and email and handling complaints, evaluation
and recommendation.
Nominal Duration : 4 HOURS
LO1 Greet customer

LO2 Identify needs of customers
LO3 Deliver service to customer
LO4 Handle queries through use of common business tools and technology
LO5 Handle complaints/ conflict situations, evaluation and recommendations
LO1 Greet customer
Assessment Contents Conditions Methodologies Assessment Method

Criteria
 Guests are greeted in 1.Interactive The students/  Lecture  Demonstration
line with enterprise communication trainees must  Demonstration  Interviews/Questioning
procedure with others be provided  Observation
2.Interpersonal with the  Role play
 Verbal and non- skills/ social following:  Simulation
verbal graces with  Online or
communications are sincerity  Availability of
Offline
appropriate to the telephone, fax
Lecturer
given situation machine,
using
internet, etc.
 Non-verbal eMaterial s
 Availability of
communication of  Use of self-
data on projects
customer is pace
and services;
observed Learning
tariff and rates,
responding to materials or
promotial
customer CBLM
activities in
 Sensitivity to place etc.
cultural and  Availability of
social differences office supplies
is demonstrated  Video, PPT
Materials on
provide effective
customer service
in CD Format
 Printed CBLM
on providing
effective
customer
service
LMS
LO2 Identify needs of customers

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Criteria
 Appropriate 1.Attentive, patient and The students/  Lecture  Demonstration
interpersonal skills cordial trainees must  Demonstration  Interviews/Questioning
are used to ensure 2. Eye-to-eye be provided
that customer needs contact with the  Role play  Observation
are accurately 3.Maintain following:  Simulation
identified teamwork and  Online or
cooperation  Availability of
Offline
 Customer needs are telephone, fax
Lecturer
assessed for urgency machine,
using
so that priority for internet, etc.
eMaterials
service delivery can  Availability of
 Use of self-
be identified data on projects
pace
and services;
 Customers are Learning
tariff and rates,
provided with materials or
promotial
information CBLM
activities in
 Personal place etc.
 Availability of
limitation in office supplies
addressing  Video, PPT
Materials on
customer needs provide effective
is identified and customer service
in CD Format
where  Printed CBLM
appropriate, on providing
effective
assistance is customer
sought from service
supervisor LMS
LO3 Deliver service to customer

Criteria
 Customer needs are 1.Safety Practices The students/  Lecture  Demonstration
promptly attended to in 2.Safe work practices trainees must  Demonstration  Interviews/Questioning
line with enterprise 3.Personal hygiene be provided  Observation
procedure 4.Proper Etiquette with the  Role play
 Appropriate rapport following:  Simulation
is maintained with  Online or
 Availability of
customer to enable Offline
telephone, fax
high quality service Lecturer
machine,
delivery using
internet, etc.
 Opportunity to enhance eMaterials
 Availability of
the quality of service and  Use of self-
data on projects
products are taken pace
and services;
wherever possible Learning
tariff and rates,
materials or
promotial
CBLM
activities in
place etc.
 Availability of
office supplies
 Video, PPT
Materials on
provide effective
customer service
in CD Format
 Printed CBLM
on providing
effective
customer
service
LMS

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LO4 Handle queries through use of common business tools and technology
Criteria Method
 Common business 1.Selling/upselling The students/  Lecture  Demonstration

tools and technology techniques trainees must  Demonstration  Interviews/Questioning
are used efficiently to be provided
with the  Role play  Observation
determine customer 2.Interview techniques
following:  Simulation
Requirements
3.Conflict resolution  Online or
 Availability of
 Queries/ Information Offline
4.Communication process telephone, fax
are recorded in line Lecturer
machine,
with enterprise 5.Communication barriers using
internet, etc.
procedure eMaterials
 Availability of
 Use of self-
 Queries are acted data on projects
pace
and services;
Learning
upon promptly and tariff and rates,
materials or
promotion
correctly in line with CBLM
activities in
enterprise procedure place etc.
 Availability of
office supplies
 Video, PPT
Materials on
provide effective
customer service
in CD Format
 Printed CBLM
on providing
effective
customer
service
LMS
LO5 Handle complaints/ conflict situations, evaluation and recommendations

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Criteria
 Guests are greeted 1. Greeting The students/  Lecture  Demonstration
with a smile and eye- guests trainees must  Demonstration  Interviews/Questioning
to-eye contact 2. Take be provided
with the  Role play  Observation
 Responsibility for responsibility for
resolving complaint following:  Simulation
resolving the
3. Establish nature  Online or
complaint is taken  Availability of
and details of Offline
within limit of telephone, fax
complaint Lecturer
responsibility machine,
4. Take using
internet, etc.
 Nature and details appropriate eMaterials
 Availability of
of complaint are action to resolve  Use of self-
data on projects
established and the complaint pace
and services;
agreed with the Learning
tariff and rates,
customer materials or
promotion
CBLM
 Appropriate activities in
place etc.
action is taken to  Availability of
resolve the complaint office supplies
 Video, PPT
to the customers Materials on
satisfaction wherever provide effective
customer service
possible in CD Format
 Printed CBLM
on providing
effective
customer
service
LMS

lOMoARcPSD|39013551
TESDA-OP-CO-01-F11
(Rev. No. 00-03/08/17)
Modules of Instruction
Core Competencies:
Unit of Competency: PREPARE THE DINING ROOM/RESTAURANT AREA FOR

SERVICE
Module Title: PREPARING THE DINING ROOM/RESTAURANT AREA FOR
SERVICE
Module Descriptor: This module covers the knowledge and skills required in
the preparation of the dining room /restaurant area before
the start of the service operations. It involves opening
duties or the dining room mise-en-place prior to service.
This unit includes the knowledge and skills in taking
reservations, preparing service stations, table setting, and
setting the ambiance of the foodservice facility.
Nominal Duration: 4 hours
LO1. Take table reservations
LO2. Prepare service stations and equipment
LO3. Set-up the tables in the dining area
LO4. Set the mood/ambiance of the dining area
LO1. Take table reservations

Criteria Methods
1. Answer inquiries  Taking table T The students/ Self   Written
promptly, clearly reservations trainees must be paced/modular examination
and accurately.  Reservation provided with the  Demonstration  Practical
2. Ask Pertinent Process following:  Distance demonstration
questions to  Telephone Reservation education  Individual
complete the Etiquette records:  Self paced Simulation/Pra
details of the  Reservation Distance ctical test
reservations. Sheets Learning/Modular following
3. Record  Logbook Printed learning CoviD 19
Reservations data  Computer package, Offline Protocol
on forms accurately  Reservation eCBLM, Video  Individual/Grou
based on Cards and ppt. p
establishment’s  Face to Face Demonstration
standards. Reservation Discussion and following
Supplies : Demonstration CoviD 19
 Menu Following covid Protocol
4.Repeat details of folders 19 Protocol  Distance
the reservations  Order slips  Chat Group Observation
back and confirm  Wine list Discussion  Interview/oral
Inquiries : questioning

lOMoARcPSD|39013551
TESDA-OP-CO-01-F11
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with the party  Telephon (through

making the e cellphone)
reservation.  Fax
5. Provide  Email
necessary Internet
additional
information about
the foodservice
establishment
LO2. Prepare service stations and equipment

Criteria Methods
1. Stack service a. Identify The students/  Self  Written
or waiter’s different food trainees must be paced/modular examination
stations with and provided with the  Demonstration  Practical
supplies beverage following:  Distance demonstration
necessary for wares and Tablewares: education  Individual
service. equipment  Dinnerware/c  Self-paced Simulation/Pra
2. Clean, wipe and its hinaware Distance ctical test
and put all usages.  Cover/service Learning/Modular following
tableware and Dinnerware, pate Printed learning CoviD 19
dining room in glassware,  Dinner plate package, Offline Protocol
their proper  Entrée plate eCBLM, Video  Individual/Grou
silverware
places.  Fish plate and ppt. p
etc. for
3. Put up  Bread plate  Face to Face Demonstration
proper use
Special tent  Soup Discussion and following
and set up
cards and bowl/plate Demonstration CoviD 19
b. Process on  Cups and Following covid Protocol
similar special
station mise- saucers 19 Protocol  Distance
displays for
en-place  Glassware  Chat Group Observation
promotion.
4. Check  Stem wares Discussion  Interview/oral
Cleanliness  Footed wares questioning
and condition  Tumblers (through
of all tables,  Mugs cellphone)
tableware and  Silverware/Flat
dining room ware
equipment.  Dinner fork
5. Fill water  Dinner spoon
pitchers and  Soup spoon
ice buckets.  Butter
6. Turn on and knife/spreader
prepare  Steak knife
electrical  Fish Fork
appliance or  Dessert fork
equipment  Teaspoon
like coffee  Holloware
pots, tea pots,  Soup tureen
plate warmers  Platters
etc. in the  Coffeepots
dining area.  Teapots
7. Wipe clean
and dry
condiments
and sauce
bottles,neck
and tops of the
bottles

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TESDA-OP-CO-01-F11
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LO3. Set-up the tables in the dining area
Assessment Contents Conditions Methodologies

Assessment
Criteria Methods
1. Set Tables  Prepare The students/  Self paced  Interviews/
according to the service or trainees must be Distance questioning
standards of the waiter’s provided with the Learning/Modular  Observation
foodservice station following: Printed learning  Individual
establishment.  Predetermi Supplies may package, Offline Simulation/Pra
2. Set prearranged ned menu include: eCBLM, Video and ctical test
or fixed, covers Table Set  Skirting Cloths ppt. following
correctly according up  Napkins  Face to Face CoviD 19
to the  Table napkin  Menu folders Discussion and Protocol
predetermined folding styles  Condiments Demonstration  Individual/Grou
menu.  General rules  Toothpicks Following covid 19 p
3. Wipe and polish in laying  Tablecloth/Plac Protocol Demonstration
Tableware and covers an emats  Chat Group following
glassware before table set up  Salt and Discussion CoviD 19
they are set up on  Table skirting Pepper shakers Protocol
the table. styles  Tableware may  Distance
4. Fold Cloth  Banquet set include: Observation
napkins properly up  Dinnerware/chi  Interview/oral
and lay on the table naware questioning
appropriately  Cover/service (through
according to napkin plate cellphone)
folding style.  Dinner plate
5. Skirt properly  Entrée plate
buffet or display  Fish plate
tables with  Bread plate
symmetry, balance  Soup
and harmony in bowl/plate
size and design  Cups and
saucers
 Glassware
 Stem wares
 Footed wares
 Tumblers
 Mugs
 Silverware/Flat
ware
 Dinner fork
 Dinner spoon
 Soup spoon
 Butter
knife/spreader
 Steak knife
 Fish Fork
 Dessert fork
 Teaspoon
 Holloware
 Soup tureen
 Platters
 Coffeepots
 Teapots
 Dining room/
Restaurant
equipment may
include:
 Service tray
stands

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TESDA-OP-CO-01-F11
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 Gueridon
 Cake display
 Refrigerators/C
hillers
 Coffee
makers/machin
es
 Point of Sales
(POS)
 Wine service
equipment
 Industry
journals/manual
 Internet
 personal
computer
 reference book
LO4. Set the mood/ambiance of the dining area

Criteria Methods
1. Adjust light  Setting the mood The students/  Self paced/modular  Written
according to time of of the dining trainees must be  Modular examination
the day. area provided with the  Self paced  Practical
.  Food service following: Distance demonstration
2. Arrange tables, operation  Tables Learning/Modular  Individual
chairs and other  Chairs Printed learning Simulation/Pract
dining room  Dining furniture package, Offline ical test
furniture to ensure  Music Player eCBLM, Video and following CoviD
comfort and  Floor carpets ppt. 19 Protocol
convenience of the  Air condition or  Face to Face  Individual/Grou
guests. cooling units Discussion and p Demonstration
3. Play appropriate  Decorations Demonstration following CoviD
music when  Lights Following covid 19 19 Protocol
applicable  Journals Protocol  Distance
4. Clean and Dry  internet  Chat Group Observation
Floors/carpets Discussion  Interview/oral
5. Adjust air- questioning
condition or cooling (through
units for the cellphone)
comfort of the
guests.
6. Set-up
decorations
according to theme
or concept of the
dining room.

lOMoARcPSD|39013551
TESDA-OP-CO-01-F11
(Rev. No. 00-03/08/17)
Unit of Competency: WELCOME GUESTS AND TAKE FOOD AND BEVERAGE ORDERS
Module Title: WELCOMING GUESTS AND TAKE FOOD AND BEVERAGE
ORDERS
Module Descriptor: This module deals with the knowledge and skills required
in providing pre-meal services to the dining guests as
soon as they arrive in the foodservice facility. It covers
the dining room or restaurant service procedures before
the food and beverage orders are served. This unit
involves the initial steps in the sequence of service that
includes the welcoming of guests, seating the guests,
taking food and beverage orders and liaising between the
kitchen and the service area

LO1. Welcome and greet guests
LO2. Seat the guests
LO3. Take food and beverage orders
LO4. Liaise between kitchen and service areas
LO1. Welcome and greet guests
Contents Conditions Methodologies Assessment

Assessment Criteria
Methods
1. Acknowledge guests  Welcoming The students/  Modular (self -  Observation
as soon as they arrive. and greeting trainees must be paced)  Written
2. Greet guests with an guest provided with the  Film viewing Examination
appropriate welcome. procedure following:  Demonstration  Individual
3. Check details of  Basic  Reading Self-paced Simulation/Pract
reservations based on communicatio materials on Distance ical test
established standard n Skills Personal Learning/Modular following CoviD
policy.  Standard hygiene Printed learning 19 Protocol
reservation  Videos/journals package, Offline  Individual/Group
policies of the on Positive eCBLM, Video Demonstration
establishment work values and ppt. following CoviD
and ethics  Face to Face 19 Protocol
Discussion and  Distance
Demonstration Observation
Following covid  Interview/oral
19 Protocol questioning
 Chat Group (through
Discussion cellphone)

lOMoARcPSD|39013551
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LO2. Seat the Guest

Criteria Methods
1. Escort and seat  Seating guest The students/  Modular ( self -  Observation
Guests according procedures trainees must be paced)  Written
to table provided with the  Demonstration examination
allocations following:  Self paced  Individual
2. Utilize tables  Tables and Distance Simulation/Pract
according to the chairs Learning/Modular ical test
number of party.  Water goblet Printed learning following CoviD
3. Seat guests  Water pitcher package, Offline 19 Protocol
evenly among  Table napkin eCBLM, Video  Individual/Group
stations to control and ppt. Demonstration
the traffic flow of  Face to Face following CoviD
guests in the Discussion and 19 Protocol
dining room. Demonstration  Distance
4. Open cloth Following covid Observation
napkins for the 19 Protocol  Interview/oral
guests when  Chat Group questioning
applicable. Discussion (through
5. Serve water cellphone)
when applicable,
according to the
standards of the
foodservice
facility.
LO3. Take Food and Beverage Orders

Criteria Methods
1. Present menu to  Basic menu The students/  Modular (sel-  Observation
the guest type trainees must be paced)  Written
according to  Present the provided with the  Film Viewing examination
established menu following:  Demonstration  Individual
standard practice.  Sequence of  Menu card  Self paced Simulation/Pract
2. Take orders taking food  Paper and ball Distance ical test
completely in and beverage pen Learning/Modular following CoviD
accordance with orders  Order pad Printed learning 19 Protocol
the  Order taking  Blank order slip package, Offline  Individual/Group
establishment’s procedure  Checklist eCBLM, Video Demonstration
standard  Principle of  Touchscreen and ppt. following CoviD
procedures. promotion and POS system  Face to Face 19 Protocol
3. Note special selling Discussion and  Distance
requests and  Product and Demonstration Observation
requirements service Following covid  Interview/oral
accurately. knowledge 19 Protocol questioning
4. Repeat orders  Suggestive  Chat Group (through
back to the selling Discussion cellphone)
guests to confirm techniques
items.  Skill in
5. Provide and technology
adjust knowledge
appropriate
tableware and

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cutlery for the

menu choices in
accordance with
establishment
procedures.
LO4. Liaise between kitchen and service areas

Criteria Methods
1. Place and send  Product and The students/  Film viewing  Written
orders to the service trainees must be  Self paced examination
kitchen promptly. knowledge provided with the Distance  Performance
2. Check quality of following: Learning/Modular test
food in  Chinaware Printed learning  Individual
accordance with  Silverware package, Offline Simulation/Pract
establishment  Glassware eCBLM, Video ical test
standards  Actual food and and ppt. following CoviD
3. Check tableware beverage  Face to Face 19 Protocol
for chips, marks, Discussion and  Individual/Group
cleanliness, Demonstration Demonstration
spills, and drips Following covid following CoviD
4. Carry plates 19 Protocol 19 Protocol
and/or trays  Chat Group  Distance
safely. Discussion Observation
5. Promptly advice  Interview/oral
colleagues questioning
regarding (through
readiness of cellphone)
items for service.
6. Accurately relay
appropriate
Information about
special requests,
dietary or cultural
requirements to
kitchen.
7. Observe Work
technology
according to
establishment
standard policy
and procedures

lOMoARcPSD|39013551
TESDA-OP-CO-01-F11
(Rev. No. 00-03/08/17)
Unit of Competency: PROMOTE FOOD AND BEVERAGE PRODUCTS

Module Title: PROMOTING FOOD AND BEVERAGE PRODUCTS
Module Descriptor: This module covers the knowledge, skills and attitudes
required in providing advice to customers on food and
beverage products in food service enterprises.

LO1. Know the product
LO2. Undertake suggestive selling
LO3. Carry out Upselling strategies
LO1. Know the Product

Criteria Methods
1. Mastery of the  Provided The students/  Self paced  Written test
Names and advice on food trainees must be Distance  Practical
pronunciations of and beverage provided with the Learning/Modula performance test
dishes in the menu compatibility following: r Printed learning  Individual
2. Memorize the  Menu  Writing package, Offline Simulation/Practic
Ingredients of dishes familiarization materials (pen eCBLM, Video al test following
3. Sauces and  Ability to make & paper) and ppt. CoviD 19 Protocol
accompaniments suggestions  References  Chat Group  Individual/Group
are known by heart. and (books) Discussion Demonstration
4. Study recommendati  Menu following CoviD
Descriptions and of ons in line with books/menu 19 Protocol
every item in the customer card  Distance
menu. wants and  Ingredients Observation
5. Familiarization of needs  Table  Interview/oral
the Common food  Food allergens appointments questioning
allergens to prevent  Table wares (through
serious health cellphone)
consequences.
LO2. Undertake Suggestive Selling

Criteria Methods
1. Provide clear  Suggestive The students/  Self paced  Written test
Information, selling trainees must be Distance  Practical
explanations and techniques provided with the Learning/Modular performance

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descriptions about and principles following: Printed learning test

the food items.  Dietary needs  Writing package, Offline  Individual
2. Offers food and and materials (pen eCBLM, Video Simulation/Pract
beverage Items on recommendati & paper) and ppt. ical test
specials or promos ons  References  Face to Face following CoviD
to assist guests on (books) Discussion and 19 Protocol
product selections.  Manuals Demonstration  Individual/Group
3 Suggest name of  Menu Following covid 19 Demonstration
specific menu items books/menu Protocol following CoviD
to guests rather than card  Chat Group 19 Protocol
just mentioning the  Ingredients Discussion  Distance
general categories  Table Observation
in the menu to help appointments  Interview/oral
them make the  Table wares questioning
choice and know (through
what they want. cellphone)
4. Recommend
standard food and
beverage pairings
5. Several choices
are given to provide
more options to
guests.
6. Descriptive
words are used
while explaining the
dishes to make it
more tempting and
appetizing.
7. Carry out
suggestive selling so
as not to be too
pushy or too
aggressive.
LO3. Carry Out Upselling Strategies

Criteria Methods
1. Recommend slow  Up selling The students/  Self paced  Written test
moving but highly techniques trainees must be Distance  Practical
profitable items to provided with the Learning/Modula performance
increase guest following: r Printed learning test
check  Writing package, Offline  Individual
2. Offer second materials (pen eCBLM, Video Simulation/Pra
servings of items & paper) and ppt. ctical test
3 Mention food  References  Face to Face following
portion or size for (books) Discussion and CoviD 19
possible  Manuals Demonstration Protocol
adjustments of the  Menu Following covid  Individual/Grou
orders. books/menu 19 Protocol p
4. Recommend new card  Chat Group Demonstration
items to regular  Ingredients Discussion following
guests to encourage  Table CoviD 19
them to try other appointments Protocol
items in the menu.  Table wares  Distance
Observation
 Interview/oral
questioning
(through
cellphone)

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TESDA-OP-CO-01-F11
(Rev. No. 00-03/08/17)
Unit of Competency: PROVIDE FOOD AND BEVERAGE SERVICES TO GUESTS

Module Title: PROVIDING FOOD AND BEVERAGE SERVICES TO GUESTS
Module Descriptor: This module deals with the knowledge and skills required
in the provision of food and beverage service to guests in
various types of dining venues and diverse styles of
service. This unit focuses on the procedures in the
delivery of food and beverages to the guest as well as on
the knowledge and skills that underpins the efficient work
performance in assisting the dining guest during and after
the meal service.

LO1. Serve food orders
LO2. Assist the diners
LO3. Perform banquet or catering food service
LO4. Serve beverage orders
LO5. Conclude food service and close down dining area
LO1. Serve food orders

Criteria Methods
1. Pick up Food  Preparation of The students/  Film viewing  Written
orders promptly from service trainees must be  Self-paced Examination
service areas equipment / provided with the Distance  Performance
2. Check Food utensils and following: Learning/Modula test
orders for supplies  Tables and r Printed learning  Individual
presentation and  Cleanliness chairs package, Offline Simulation/Pract
appropriate garnish and condition  Glassware eCBLM, Video ical test
and of  Dinner fork and ppt. following CoviD
accompaniments. equipment /  Dinner spoon  Face to Face 19 Protocol
3. Serve food orders utensils and  Table cloth Discussion and  Individual/Group
to the right guests supplies  Table napkin Demonstration Demonstration
who ordered them.  Teaspoon Following covid following CoviD
4. Serve and clear  Menu and wine 19 Protocol 19 Protocol
food orders with list Chat Group  Distance
minimal disturbance  Flower Discussion Observation
to the other Guests arrangement  Interview/oral
and in accordance to (artificial/fresh) questioning
hygienic  Dinner knife (through
requirements.  Ashtray cellphone)
5. Serve food orders  Trays

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in accordance with  Plates

the enterprise  Cutlery
serving style  Crockery
standards.  Linen
6. Mention name of  Condiments
the dish ordered  Cash register
upon serving the  Coffee maker
guest.
7. Monitor Sequence
of service and meal
delivery in
accordance with
enterprise
procedures.
LO2. Assist the Diners

Criteria Methods
1. Anticipate  Handling The students/  Film viewing  Written
additional requests guest with trainees must be  Self paced Examination
or needs of the special needs provided with the Distance  Performance
guests  General following: Learning/Modula  Individual
2. Serve service  Table and r Printed learning Simulation/Pract
additional food and principle chairs package, Offline ical test
beverage are  Dinner fork eCBLM, Video following CoviD
offered at the  Table cloth and ppt. 19 Protocol
appropriate times  Table napkin  Face to Face  Individual/Group
3. Provide  Teaspoon Discussion and Demonstration
necessary  Glass wares Demonstration following CoviD
condiments and  Condiment Following covid 19 Protocol
appropriate  Water goblet 19 Protocol  Distance
tableware based  Sugar bowl /  Chat Group Observation
on the food order creamer Discussion  Interview/oral
4. Recognize and  Cup and questioning
follow up delays saucer (through
or deficiencies in  Flower cellphone)
service promptly arrangement
based on (fresh/artificial)
enterprise policy  Dinner knife
5. Replenish  Ashtray
water, bread,  Tray
and butter when  Plates
required  Linens
6. Treat children  Service wares
and guests with
special needs
with extra
attention and
care.
LO3. Perform Banquet or Catering Food Service

Criteria Methods
1. Prepare and  Banquet The students/  Video  Return
check service ware service trainees must be Presentation demonstration
for completeness  Food safety provided with the  Self paced  Observation
ahead of time principle following: Distance  Written
2. Set up tables and  Guidelines Learning/Modula Examination
chairs in  Company rules r Printed learning  Individual
accordance with the and regulations package, Offline Simulation/Practi

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TESDA-OP-CO-01-F11
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event requirements. Simulated eCBLM, Video cal test following

3. Serve food environment and ppt. CoviD 19
according to general  Face to Face Protocol
service principles. Discussion and  Individual/Group
4. Handle food Demonstration Demonstration
based on food Following covid following CoviD
safety procedures. 19 Protocol 19 Protocol
5. Ensure  Chat Group  Distance
coordinated service Discussion Observation
of meal courses.  Interview/oral
6. Keep clean questioning
assigned areas in (through
accordance with cellphone)
enterprise
procedures.
7. Clear tables and
prepare soiled
dishes to be brought
for dishwashing
after the event or
function.
8. Note and monitor
number of guests
being served
LO4. Serve Beverage Orders

Criteria Methods
1. Pick up beverage  Beverage The students/  Video  Written test
orders promptly from service trainees must be Presentation  Practical test
the bar.  Wine provided with the  Self paced  Individual
2. Check Beverage knowledge following: Distance Simulation/Pract
orders for and service Menu cards Learning/Modula ical test
presentation and Order pad/slip r Printed learning following CoviD
appropriate pen package, Offline 19 Protocol
garnishes. eCBLM, Video  Individual/Group
3. Serve Beverages and ppt. Demonstration
at appropriate times  Face to Face following CoviD
during meal time. Discussion and 19 Protocol
4. Serve Beverages Demonstration  Distance
efficiently according Following covid Observation
to established 19 Protocol  Interview/oral
standards of service.  Chat Group questioning
5. Serve beverages Discussion (through
at the right cellphone)
temperature. 6. For
full bottle wine
orders, open wine is
efficiently with
minimal disturbance
to the other guests.
7. Carry out Wine
service is in
accordance with
establishment
procedures.

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LO5. Conclude Food Service and Close Down Dining Area

Criteria Methods
1. Remove soiled  Bussing and The  Film viewing  Written test
dishes are when Clearing the trainees/students  Self paced  Practical test
guests are finished Table must be provided Distance  Individual
with the meal.  Closing down with the following: Learning/Modula Simulation/Practi
2. Prepare bills procedure  Guidelines r Printed learning cal test following
and process  Instructions package, Offline CoviD 19
accurately in  Hotel & eCBLM, Video Protocol
coordination with Restaurant and ppt.  Individual/Group
the cashier. rules and  Face to Face Demonstration
3. Present bills regulation Discussion and following CoviD
when the guest  Table and Demonstration 19 Protocol
asks for it. chairs Following covid  Distance
4. Acknowledge  Trays 19 Protocol Observation
payment is as  Condiments  Chat Group  Interview/oral
soon as it is  Ashtrays Discussion questioning
received.  Shakers (through
5. Clear tables,  Flower base cellphone)
reset and prepare  Table napkins
for the next sitting  Glassware
when guests are  Able cloth
finished with the  Chinaware
meal.  Flatware
6. Thank Guests
are and bid
farewell warmly.
7. Turn off
electrical
equipment are
where appropriate

lOMoARcPSD|39013551
TESDA-OP-CO-01-F11
(Rev. No. 00-03/08/17)
Unit of Competency: PROVIDE ROOM SERVICE

Module Title: PROVIDING ROOM SERVICE
Module Descriptor: This module covers the knowledge, skills and attitude
required in the provision of food and beverage service
particularly in the guest room of a commercial
accommodation establishments.

LO1. Take and process room service orders
LO2. Set-up trays and trolleys
LO3. Present room service meals and beverages to guest
LO4. Present room service accounts
LO5. Clear room service area
LO1. Take and process room service orders

Criteria Methods
1. Answer telephone  Taking room The students/  Modular (self-  Interview
with proper service orders trainees must be paced) (oral/
telephone etiquettes  Suggestive provided with the  Electronic questionnaire)
2. Check name of selling following: learning  Observation
customer during Equipment:  Industry  Demonstratio
interaction  Telephone Immersion n of Practical
3. Clarifies, repeat Materials/Supplie  Film viewing Skills
and checks details s:  Self paced  Written
accurately  Pen and Paper Distance examination
4. Uses selling  Guidelines Learning/Mod  Individual
techniques when  Instruction ular Printed Simulation/Pr
appropriate Materials learning actical test
5. Advise clients of package, following
approximate time of Offline CoviD 19
delivery. eCBLM, Protocol
6. Records service Video and  Individual/Gro
orders according to ppt. up
establishment’s  Face to Face Demonstratio
standards Discussion n following
7. Interprets room and CoviD 19
service orders Demonstratio Protocol
received from n Following  Distance
doorknob dockets covid 19 Observation
8. Promptly transfer Protocol  Interview/oral

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TESDA-OP-CO-01-F11
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orders in appropriate  Chat Group questioning

location for Discussion (through
preparation cellphone)
LO2. Set-Up Trays and Trolleys

Criteria Methods
1. Prepare food  Equipment The students/  Modular (self-  Interview
and beverage and material trainees must be paced) (oral/
items in selection and provided with the  Electronic questionnai
accordance to set-up following: learning re)
establishment Tools:  Film viewing  Observation
standards   Self paced  Demonstrati
2. Proper room B Distance on of
service u Learning/Mod Practical
equipment and tt ular Printed Skills
supplies are e learning  Written
selected and r package, examinatio
checked for  Offline n
cleanliness and C eCBLM,  Individual
condition o Video and Simulation/
3. Trays and n ppt. Practical
trolleys are set d  Face to Face test
up keeping in i Discussion following
mind balance, m and CoviD 19
safety and e Demonstratio Protocol
attractiveness n n Following  Individual/G
4. Room service t covid 19 roup
trays or trolleys s Protocol Demonstrati
are set up   Chat Group on following
according to the C Discussion CoviD 19
food and u Protocol
beverage tl  Distance
ordered e Observation
5. Checks orders r  Interview/or
before leaving y al
the kitchen for  questioning
delivery G (through
6. Food items are l cellphone)
covered during a
transportation s
to the room s
7. Food orders are w
delivered on the a
time desired by r
the guest e
Equipment:
Trolley
Materials/Supplie
s:
 Hand
towels
 Pen and Paper
 Beverages
LO3. Presents and Serve Food and Beverage Orders To Guest

Criteria Methods
1. The guest’s  Room service The students/  Modular (self-  Interview
name is verified procedures trainees must be paced) (oral/

lOMoARcPSD|39013551
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on the bill before provided with the  Film viewing questionnai

announcing the following:  Self paced re)
staff’s presence Tools: Distance  Observation
outside the door  Learning/Mod  Demonstrati
2. Guests are T ular Printed on of
greeted politely in r learning Practical
accordance with a package, Skills
the y Offline  Written
establishment’s s eCBLM, examinatio
service Equipment: Video and n
procedures  Trolleys ppt.  Individual
3. Guests are asked  Toasters  Face to Face Simulation/
where they want  Warming Discussion Practical
the tray and equipment and test
trolley positioned Demonstratio following
4. Service is fast Materials/Supplie n Following CoviD 19
and discrete s: covid 19 Protocol
 Linen Protocol  Individual/G
 Glasswar  Chat Group roup
e Discussion Demonstrati
 Table on following
appointments CoviD 19
Protocol
 Distance
Observation
 Interview/or
al
questioning
(through
cellphone)
LO4. Present Room Service Accounts

Criteria Methods
1. Check guest  Billing of The students/  Modular (self-  Interview
account guest trainees must be paced) (oral/
accurately provided with the  Film viewing questionnai
2. Presents cash following:  Self paced re)
payment to Materials/Supplies: Distance  Observation
cashier for  Pen and Learning/Mod  Demonstrati
processing in paper ular Printed on of
accordance to  Cashier’s learning Practical
establishments receipt package, Skills
guidelines  Guidelines Offline  Written
3. Present charge  Instructions eCBLM, examinatio
accounts to guest Video and n
for signing based ppt.  Individual
on  Face to Face Simulation/
establishments Discussion Practical
and test
Demonstratio following
n Following CoviD 19
covid 19 Protocol
Protocol  Individual/G
 Chat Group roup
Discussion Demonstrati
on following
CoviD 19
Protocol
 Distance

lOMoARcPSD|39013551
TESDA-OP-CO-01-F11
(Rev. No. 00-03/08/17)
Observation
 Interview/or
al
questioning
(through
cellphone)
LO5. Clear Room Service Area

Criteria Methods
1. Explain the  Clean room The students/  Modular (self-  Observation
procedure to service area trainees must be paced)  Demonstration
take away the provided with the  Film viewing of Practical
tray and trolley following:  Self paced Skills
2. Check and Tools: Distance  Written
clear in  Trays Learning/Modula examination
accordance Equipment: r Printed learning  Individual
with  Trolleys package, Offline Simulation/Pract
establishment  Toasters eCBLM, Video ical test
policy and  Warming and ppt. following CoviD
guideline equipment  Face to Face 19 Protocol
3. Clear the dirty Discussion and  Individual/Group
trays Materials/Supplie Demonstration Demonstration
accordance s: Following covid following CoviD
with the  Linen 19 Protocol 19 Protocol
establishment’  Glassware  Chat Group  Distance
procedure  Table Discussion Observation
4. Clean and appointments  Interview/oral
return the trays questioning
and trolley to (through
the room cellphone)
service area

lOMoARcPSD|39013551
TESDA-OP-CO-01-F11
(Rev. No. 00-03/08/17)
Unit of Competency: RECEIVE AND HANDLE GUEST CONCERNS

Module Title: RECEIVING AND HANDLING GUEST CONCERNS
Module Descriptor: This module covers the knowledge, skills and attitude
required in receiving and handling guest complaints.

LO1. Listen to the complaint
LO2. Apologize to the guests
LO3. Take proper action on the complaint
LO4. Record Complaint
LO1. Listen to the complaint

Criteria Methods
1. Obtain  Listening The students/  Self paced  Written
the entire story or Skills trainees must be Distance examination
issue of concern  Generals provided with the Learning/Modula  Performance
from the guest service following: r Printed learning test
without principles/stan  Food and package, Offline  Individual
interruption. dards of beverage eCBLM, Video Simulation/Pra
2. Note service reference and ppt. ctical test
details of the  Sequence of books  Face to Face following
guest’s complaint service  Magazines Discussion and CoviD 19
or concern.  Internet Demonstration Protocol
3. Give full  Video Clip Following covid  Individual/Grou
attention to the 19 Protocol p
complaining  Chat Group Demonstration
guest. Discussion following
4. Paraphra CoviD 19
se guest Protocol
complaint to  Distance
determine if the Observation
concern is  Interview/oral
correctly questioning
understood. (through

lOMoARcPSD|39013551
TESDA-OP-CO-01-F11
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cellphone)
LO2. Apologize to the guest

Criteria Methods
1. Offer sincere  Dealing with The students/  Film viewing  Written
apology for the difficult trainees must be  Self paced examination
disservice customers provided with the Distance  Performance
2. Show empathy to  Effective following: Learning/Modula test
the guest to show communicatio  Actual r Printed learning  Individual
genuine concern n skills Document or package, Offline Simulation/Pr
and consideration Records eCBLM, Video actical test
3. Avoid excuses or Complaints and ppt. following
blaming others  Feed Back  Face to Face CoviD 19
4. Express gratitude Forms Discussion and Protocol
to the guest for Demonstration  Individual/Gro
bringing the Following covid up
matter up for 19 Protocol Demonstratio
attention  Chat Group n following
Discussion CoviD 19
Protocol
 Distance
Observation
 Interview/oral
questioning
(through
cellphone)
LO3. Take proper action on the complaint

Criteria Methods
1. Appropriate  Basic Problem The students/  Film viewing  Written
action is taken skills trainees must be  Self paced examination
regarding provided with the Distance  Performance
guest’s following: Learning/Modula test
concerns  Video clips on r Printed learning  Individual
2. The right handling package, Offline Simulation/Pr
person or guest eCBLM, Video actical test
department complaint and ppt. following
who can solve  Government  Face to Face CoviD 19
the problem is hotline and Discussion and Protocol
informed for help desk Demonstration  Individual/Gro
proper action information Following covid up
3. Difficult procedures 19 Protocol Demonstratio
situations or  Reading  Chat Group n following

lOMoARcPSD|39013551
TESDA-OP-CO-01-F11
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serious materials Discussion CoviD 19

concerns are Government Protocol
elevated or rules on  Distance
referred to handling Observation
higher Complaints  Interview/oral
authority questioning
4. Follow up on (through
the problem to cellphone)
check whether
it solved or
not
LO4. Record complaint

Criteria Methods
1. Docume  Summarizing The students/  Film viewing  Written
nt complaints and trainees must be  Self paced examination
according to the paraphrasing provided with the Distance  Performance
establishment following: Learning/Modula test
standard  Record Book r Printed learning  Individual
procedures.  Paper package, Offline Simulation/Pr
2. Recogniz  Pen eCBLM, Video actical test
e persons and ppt. following
concerned and  Face to Face CoviD 19
record actions Discussion and Protocol
taken. Demonstration  Individual/Gro
3. Log and Following covid up
collate feedback 19 Protocol Demonstratio
received from  Chat Group n following
guest. Discussion CoviD 19
Protocol
 Distance
Observation
 Interview/oral
questioning
(through
cellphone)

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FOOD AND BEVERAGE SERVICES NC II

CALUBIAN NATIONAL VOCATIONAL SCHOOL

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Course Title : FOOD AND BEVERAGE SERVICES NC II

Nominal Duration : 375 hours

Qualification Level : NCII

TRAINEE ENTRY REQUIREMENTS:

• can communicate in basic English both oral and written

B. COURSE STRUCTURE: BASIC COMPETENCIES

1.1.3 Complete relevant work

2.1.2 Identify one’s role and

2.1.3 Work as a team member

3. Solve/address 3.1 Solving/ 3.1.1 Identify routine problems 3 hrs

3.1.3 Recommend solutions to

4.1.3 Boost self-confidence and

5. Contribute 5.1 Contributing 5.1.1 Identify opportunities to do 3 hrs

5.1.3 Integrate ideas for change in

6. Present 6.1 Presenting 6.1.1. Gather data/ information 8 hrs

6.1.3. Record and present

7.1.3 Perform tasks in

8.1.3 Convey inefficient and

9. Practice 9.1 Practicing 9.1.1 Apply entrepreneurial workplace 4 hrs

9.1.3 Implement cost-effective

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4. Perform workplace and 4.1 Performing 4.1.1 Follow workplace 4 hours

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UNIT OF MODULE TITLE LEARNING NOMINAL DURATION

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 The training is based on curriculum developed from the competency standards;

 Blended Learning Delivery mode

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WAITERING TOOLS, MATERIALS AND EQUIPMENT

QTY DINNERWARE QTY CUTLERIES QTY GLASSWARE

Show/service 24 White wine glasses

Soup plate/bowl Soup spoons (cream and 24 Pilsner glasses/Ice tea

12 pcs. Consomme cup 24 pcs. Dessert forks

24 pcs. Steak knives

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2 Table skirting cloths 2 Order pads

2 pcs Peppermill 4 Square/rectangular tables

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Based on a class intake of 25 students/trainees.

Area in Sq. Total Area in Sq.

Total Workshop Area : 105

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Unit of Competency : PARTICIPATE IN WORKPLACE COMMUNICATION

Modules Title : PARTICIPATING IN WORKPLACE COMMUNICATION

Nominal Duration : 6 hours

Summary of Learning Outcomes:

Upon completion of this module, the students/trainees will be able to:

LO1. Obtain and convey workplace information

LO2. Perform duties following workplace instructions

LO3. Complete relevant work related documents

Details of Learning Outcomes:

LO1. Obtain and convey workplace information

Assessment Contents Conditions Methodologies Assessment

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