MAINTAIN

TRAINING
FACILITIES

Form No.1
TRAINING AREA HOUSEKEEPING SCHEDULE
Qualification BARTENDING NC II
Area/Section PRACTICAL WORK AREA

DATE DEVELOPED: DOCUMENT NO.

JANUARY 2024
ISSUED BY:
BARTENDING
NC II
PROVIDING DEVELOPED BY: REVISION #.
BASIC WINE MS. NIZETH JANE
` SERVICE CUAJOTOR
 IN CHARGE NIZETH JANE CUAJOTOR
Responsible Schedule for the month of DECEMBER 2022
ACTIVITIES Person Daily Every Weekly Every Monthly Remarks
th
other 15
day day

1. Clean sanitize and Trainees/  Before

store equipment trainer and after
(chemicals and clean the
portable water are activity.
selected and used
for cleaning or
sanitizing bar
equipment, utensils
and working
surfaces equipment
and supplies).
2. Clean and Trainees/ Before
sanitize premises trainer  and after
(chemicals and the
equipment for activity.
cleaning and
sanitizing are used
safety/walls, floors,
shelves and
working surfaces
are cleaned or
sanitized without
causing damage to
health or property)
3. Dispose of Trainees/  Before
waste (cleaning trainer and after
chemicals are the
disposed safely activity.
according to
standard
procedures).
4. Clean and Trainees/  Before
arrange working trainer and after
tables according to the
floor plan/layout activity.
and remove
obstructions and
used
materials/scraps and

DATE DEVELOPED: DOCUMENT NO.

JANUARY 2024
ISSUED BY:
BARTENDING
NC II
PROVIDING DEVELOPED BY: REVISION #.
BASIC WINE MS. NIZETH JANE
` SERVICE CUAJOTOR
 spilled liquids.
5. Clean and check Trainees/  Before
walls windows trainer and after
ceilings: the
Graffiti/dust/rust activity.
Cobwebs and
outdated
unnecessary
objects/items.
6. Clean and Trainees/  Before
check workshop trainer and after
ventilation and the
illuminations by activity.
dusting lamps/ bulbs,
replacing non
function all
umps/keeping
exhaust clean
7. Clean inspect  Before
air conditioning Trainees/ and after
equipment keep trainer the
screen and filter activity.
from dust/rust and
check selector knobs
if in normal positions
and are functional.
8. Clean and Trainees/  Before
check maintain total trainer and after
tool room: Free of the
dust, not dumb activity.
Tools inappropriate
positions/locations
With visible labels
signage Logbook
and forms are
complete, in order
and updated.
Light ventilation
OK

Form No. 2

DATE DEVELOPED: DOCUMENT NO.

JANUARY 2024
ISSUED BY:
BARTENDING
NC II
PROVIDING DEVELOPED BY: REVISION #.
BASIC WINE MS. NIZETH JANE
` SERVICE CUAJOTOR
 EQUIPMENT MAINTENANCE SCHEDULE
EQUIPMENT TYPE REFRIGERATOR
EQUIPMENT CODE Ref 001
LOCATION PRACTICAL WORK AREA
Activities Man Schedule for the Month of DECEMBER 2022
power

1. Clean and Trainees Daily Every Weekly Every Monthly REMARKS

sanitize the /trainer other 15th
refrigerator. day day
Wipe excess
wet/water inside  Activity
and out of the should be
equipment. done
before and
after using
the
equipment.

2. Check the Trainees  Activity

connection. /trainer should be
Parts are well done
secured/attached before and
properly. after using
the
equipment.
3. Check the Trainees  Activity
equipment if fully /trainer should be
functional or not. done
before and
after using
the
equipment.
4. Inspect the Trainees  Activity
damage of the /trainer should be
equipment and done
replace it if before and
necessary. after using
the
equipment.

WORKSHOP MAINTENANCE INSPECTION CHECKLIST

Qualification BARTENDING NC II
Area/Section PRACTICAL WORK AREA

DATE DEVELOPED: DOCUMENT NO.

JANUARY 2024
ISSUED BY:
BARTENDING
NC II
PROVIDING DEVELOPED BY: REVISION #.
BASIC WINE MS. NIZETH JANE
` SERVICE CUAJOTOR
 YES NO INSPECTION ITEMS
 1.Is bar cleaned, sanitized and stored equipment and
materials(chemicals and clean portable water are used
for cleaning kitchen equipment, materials, utensil and
working surfaces)?
 2.Are walls, floors, shelves, and working area are cleaned using
the properly?
 3.Are working tables arranged according to floor plan/layout? Are
these free from used materials/scrap materials? Spilled liquids
and open cracks?
 4.Are walls, windows, ceiling free from graffiti, dust, cobwebs and
unnecessary objects?
 5.Is workplace well-ventilated? Are lamps/bulbs function
and clean?
 6.Is air-conditioned equipment free from dust and rust? Is
the selector knob set into normal positions and are functional?
 7.Is the tool room free from dust, not damp, well ventilated
 8.Are tools in appropriate positions/location and labeled
accordingly?
Remarks: Job well done! Maintain cleanliness, store tools on their appropriate
place after used and handled the equipment with care.

FORM 03
EQUIPMENT MAINTENANCE INSPECTION CHECKLIST
Equipment Type : BLENDER
Property Code/Number : Blender 001
Location : Practical work area
YES NO INSPECTION ITEMS
 Is the blender cleaned?
 Is the blender condition checked?
 Is the blender cords and parts checked?
 Is the blender switched off when not in used?
 Is the blender plugged out in the outlet after using?
 Is the blender still functional?
Remarks: Before leaving the Practical work Area, trainees and the trainer must
always put in mind to double check blender if it was already plugged out, switched
off and its parts were still in good condition to avoid fire accidents.

DATE DEVELOPED: DOCUMENT NO.

JANUARY 2024
ISSUED BY:
BARTENDING
NC II
PROVIDING DEVELOPED BY: REVISION #.
BASIC WINE MS. NIZETH JANE
` SERVICE CUAJOTOR
 FORM 04
WORKSHOP MAINTENANCE INSPECTION CHECKLIST
Qualification PRACTICAL WORK AREA
Area/Section INSPECTION ITEMS
YES NO 1.Is bar cleaned, sanitized and stored equipment and
materials(chemicals and clean portable water are used
for cleaning bar equipment, materials, utensil and
working surfaces?
 2.Are walls, floors, shelves, and working area are cleaned
using the properly?
 3.Are working tables arranged according to floor plan/layout?
Are these free from used materials/scrap materials? Spilled
liquids and open cracks?
 4.Are walls, windows, ceiling free from graffiti, dust, cobwebs
and unnecessary objects?
 5.Is workplace well-ventilated? Are lamps/bulbs function
and clean?
 6.Is air conditioned equipment free from dust and rust?
Is the selector knob set into normal positions and are
functional?
 7.Is the tool room free from dust, not damp, well ventilated?
 8.Are tools in appropriate positions/location and
labeled accordingly?

Form No. 5
WASTE SEGREGATION LIST
Qualification Bartending NCII
Area/Section Practical Work Area
GENERAL/ACCUMULATEDWASTES WASTE SEGREGATION METHOD
Recycle Compose Dispose

Broken Glass Bottles
Jars 
Fruit peels 
Garlic peels 
Left-over meals 
Ginger peels 
Used Straws 
Egg shells 
Egg trays (plastic) 

DATE DEVELOPED: DOCUMENT NO.

JANUARY 2024
ISSUED BY:
BARTENDING
NC II
PROVIDING DEVELOPED BY: REVISION #.
BASIC WINE MS. NIZETH JANE
` SERVICE CUAJOTOR
 Vegetable trimming 
Sugar cartoon container 
Used cellophanes 
Disposable Cups 
Disposable Gloves 
Plastic Wraps 


Form No. 6
EQUIPMENT RECORD W/CODE AND DRAWING
NO Layout Equipme Quantit Title Descriptio PO. Drawin
. nt No. y n NO. g Ref.
1. Practic Ref 001 1 Refrigerat Model: PO.NO.
al Work or ABB1924 01
Area BRM,29-
Inch
Wide, Pull-
Out Drawer
— 18Cu.
Ft.
Capacity
2. Practic HM 001 1 Hand Model: PO.NO.
al Work mixer Proctor 02
Area Silex
62535Bowl
Rest Hand
Mixer,
White,
Medium
3. Practic Blender 1 Blender Model: PO.NO.
al Work 001 KitchenAid 03
Area K400
4. Practic Gas001 1 Gas Model: PO.NO.
al Work range LRG3061B 04
Area D, color
black,
aluminum
type, 5.4
cu. ft.

DATE DEVELOPED: DOCUMENT NO.

JANUARY 2024
ISSUED BY:
BARTENDING
NC II
PROVIDING DEVELOPED BY: REVISION #.
BASIC WINE MS. NIZETH JANE
` SERVICE CUAJOTOR
 Capacity
5. Practic MG 001 1 Meat Model: PO.NO.
al Work Grille Tefal, Opti 05
Area Grill, Fat
Free, Grill
with
Detachable
Plates,
LED
Cooking
Degree
Signal
Present

Form 07
TAG-OUT INDEX CARD
LOG DATE TYPE (Danger/Caution DESCRIPTION (System
SERIAL ISSUED Components, Test Reference,
etc.
2022 E1- 09-11-22 Danger Gas Range Damaged Hose
01
2022 09-12-22 Flammable LPG tank leak
E1-02
2022 09-13-22 Caution: Slippery Floor
E1-03
2022 10-05-22 Danger Defective Outlet
E1-04
2022 10-10-22 Caution: Water overflow Damaged Water Pipe
E1-05

Form 08
BREAKDOWN /REPAIR REPORT
Property ID Number PO.NO.04
Property Name Gas range
Findings: Gas range - hose damaged Practical Work Area
Inspected by: Ruby Apilan Recommendation

DATE DEVELOPED: DOCUMENT NO.

JANUARY 2024
ISSUED BY:
BARTENDING
NC II
PROVIDING DEVELOPED BY: REVISION #.
BASIC WINE MS. NIZETH JANE
` SERVICE CUAJOTOR
 Date: December 2023 Reported to:
Subsequent Action Taken: Replacement of Date
the equipment
By Technician: Maryjane Maranag Recommendation:
Date: December 2023
Form No. 9

INSPECTION REPORT
Property ID Number HM 001
Property Name Hand Mixer
Location Practical Work area
Findings: Recommendation:
It was found that the hand mixer The electrician recommended a
malfunctioned due to cord and replacement of damaged cord and
wire was damaged. wire.

Inspected by: Ruby Apilan Reported to:

Date: Date:

INSPECTION REPORT
Property ID Number HM 001
Property Name Hand Mixer
Location Practical Work area
Findings: Recommendation:
It was found that the hand mixer The electrician recommended a
malfunctioned due to cord and replacement of damaged cord and
wire was damaged wire.

Inspected by: Reported to:

Date: Date:

Form No. 10
WORK REQUEST
Unit No.1 EM-0112
Observation/s: During our day training, Date Reported:
one of the trainees found out that the
refrigerator’s ice maker broke down with Reported by:
a cooling failure.

DATE DEVELOPED: DOCUMENT NO.

JANUARY 2024
ISSUED BY:
BARTENDING
NC II
PROVIDING DEVELOPED BY: REVISION #.
BASIC WINE MS. NIZETH JANE
` SERVICE CUAJOTOR
 Activity: When the refrigerator was Date completed:
checked, it was noticed that it fails to
cool. The evaporator fan motor needs to
be replaced
Signature: ____________
Spare parts used: New evaporator fan motor.

Form No. 11
PURCHASE REQUEST
Office/Div./Section: IBICCI-TechVoc Department
PR No.: PR ASS 018
Date:

Qty. Unit Item Unit Cost Total Cost

Description
2 Kls. Seafood
2 Tray Eggs
4 Bars Butter
1 Bottle Honey
6 Kls. Lemon
2 Pack Biscuit
Liquors
1 Wines
1 Detergent
1 Bottle Dish Soap
Water
5 Galloon Milk
Chocolates
10 Packs Juices
5 Kls. Pork meat

DATE DEVELOPED: DOCUMENT NO.

JANUARY 2024
ISSUED BY:
BARTENDING
NC II
PROVIDING DEVELOPED BY: REVISION #.
BASIC WINE MS. NIZETH JANE
` SERVICE CUAJOTOR
 5 Kls. Fruits
TOTAL
Purpose Used for Cookery NC II Assessment
Requested by: Date:

Approved by: Date:

Form No. 12
SALVAGE REPORT
AREA / SECTION Practical Work Area
IN-CHARGE
Facility Type Part ID Recommendation
Gas Range Hose S1 Repair of Hose Damage
Refrigerator Fan C2 Replacement of
Evaporator Fan Moto
Hand Mixer HM A2 Repair Cord and Wire
LPG Tank LT Q1 Replacement of Tank
Valve
Blender Blender P1 Repair Broken Blender

DATE DEVELOPED: DOCUMENT NO.

JANUARY 2024
ISSUED BY:
BARTENDING
NC II
PROVIDING DEVELOPED BY: REVISION #.
BASIC WINE MS. NIZETH JANE
` SERVICE CUAJOTOR
 DATE DEVELOPED: DOCUMENT NO.
JANUARY 2024
ISSUED BY:
BARTENDING
NC II
PROVIDING DEVELOPED BY: REVISION #.
BASIC WINE MS. NIZETH JANE
` SERVICE CUAJOTOR
 LIST OF COMPETENCIES

No Unit of Competency Module Title Code

.
1 Participate in workplace Participating in 500311105
communication workplace
communication
2 Work in a team environment Working in a team 500311106
environment
3 Practice career Practicing career 500311107
professionalism professionalism
4 Practice occupational health Practicing occupational 500311108
and safety procedures health and safety
procedures
4 Develop and update Developing and TRS311201
industry knowledge updating industry
knowledge
5 Observe workplace hygiene Observing workplace TRS311202
procedures hygiene procedures
6 Perform computer Performing computer TRS311203
operations operations
7 Perform workplace and Performing workplace TRS311204
safety practices and safety practices
8 Provide effective customer Providing effective TRS311205
services customer services
9 Clean bar areas Cleaning bar areas TRS12395
10 Operate bar Operating bar TRS12396
11 Prepare and mix cocktails Preparing and mixing TRS12397
and non-alcoholic cocktails and non-
concoctions alcoholic concoctions
12 Provide basic wine Providing basic wine TRS12398
service service
13 Prepare espresso Preparing espresso TRS1131OO
14 Texture milk Texture milk TRS1131O1
15 Prepare and serve coffee Preparing and serving TRS1131O2
beverages coffee beverages