TM1 FBS 6 30 F

COMPETENCY-BASED LEARNING MATERIAL
Sector : TOURISM (HOTEL AND RESTAURANT)
Qualification Title: FOOD AND BEVERAGE SERVICES NC II

Unit of Competency: Provide Room Service
Module Title: Providing Room Service
Technical Education & Skills Development Authority

First City Providential College
Francisco Homes, City of San Jose del Monte Bulacan
Plan
Training
Session
Sample Data Gathering Instrument for Trainee’s
Characteristics
Please answer the following instrument according to the
characteristics described below. Encircle the letter of your choice that best
describes you as a learner. Blank spaces are provided for some data that
need your response.
Characteristics of learners
Language, literacy Average grade in: Average grade in:

and numeracy English Math
(LL&N)
a. 95 and above a. 95 and above
b. 90 to 94 b. 90 to 94
c. 85 to 89 c. 85 to 89
d. 80 to 84 d. 80 to 84
a. 75 to 79 e. 75 to 79
Cultural and Ethnicity/culture:

language a. Ifugao
background
b. Igorot
c. Ibanag
d. Gaddang
e. Muslim
f. Ibaloy
g. Others( please specify)_____________
Education & Highest Educational Attainment:

general a. High School Level
knowledge
b. High School Graduate
c. College Level
d. College Graduate
e. with units in Master’s degree
f. Masteral Graduate
g. With units in Doctoral Level
h. Doctoral Graduate
Sex a. Male
Date Developed: Document No.

June 2018 Issued by:
FOOD AND Date Revised:
BEVERAGE First City Page 2 of 101
Developed by:
SERVICES NC II Franky N. Providential
Magdadaro College
Revision # 01
b. Female
Age Your age: _____
Physical ability 1. Disabilities(if any)_____________________
2. Existing Health Conditions (Existing illness if
any)
a. None
b. Asthma
c. Heart disease
d. Anemia
e. Hypertension
f. Diabetes
g. Others(please specify) ___________________
Previous TM Certificates
experience with a. TQ certified
the topic b. TM graduate
c. TM trainer
d. TM lead trainer
Number of years as a competency trainer ______
Previous List down trainings related to TM

learning ___________________________
experience ___________________________
___________________________
National Certificates acquired and NC level
Training Level
___________________________
completed
___________________________
Special courses Other courses related to TM

a. Units in education
b. Master’s degree units in education
c. Others(please specify)
_________________________
Learning styles a. Visual - The visual learner takes mental

pictures of information given, so in order for
this kind of learner to retain information,
oral or written, presentations of new
information must contain diagrams and
drawings, preferably in color. The visual
learner can't concentrate with a lot of activity
around him and will focus better and learn
faster in a quiet study environment.

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b. Kinesthetic - described as the students in

the classroom, who have problems sitting
still and who often bounce their legs while
tapping their fingers on the desks. They are
often referred to as hyperactive students with
concentration issues.
c. Auditory- a learner who has the ability to
remember speeches and lectures in detail
but has a hard time with written text. Having
to read long texts is pointless and will not be
retained by the auditory learner unless it is
read aloud.
d. Activist - Learns by having a go
e. Reflector - Learns most from activities where
they can watch, listen and then review what
has happened.
f. Theorist - Learns most when ideas are linked
to existing theories and concepts.
g. Pragmatist - Learns most from learning
activities that are directly relevant to their
situation.
Other needs a. Financially challenged
b. Working student
c. Solo parent
d. Others(please specify)
___________________________

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FORM 1.1 SELF-ASSESSMENT CHECK
INSTRUCTIONS: This Self-Check Instrument will give the trainer necessary

data or information which is essential in planning training
sessions. Please check the appropriate box of your answer
to the questions below.
BASIC COMPETENCIES
CAN I…? YES NO
1. PARTICIPATE IN WORKPLACE COMMUNICATION
1.1 Obtain and convey workplace information ?
1.2 Speak English at a basic operational level ?
1.3 Participate in workplace meetings and discussions ?
1.4 Complete relevant work related documents ?
2. WORK IN TEAM ENVIRONMENT
2.1 Describe team role and scope ?
2.2 Identify own role and responsibility within team ?
2.3 Work as a team member ?
2.4 Work effectively with colleagues ?
2.5 Work in socially diverse environment ?
3. PRACTICE CAREER PROFESSIONALISM
3.1 Integrate personal objectives with organizational goals ?
3.2 Set and meet work priorities ?
3.3 Maintain professional growth and development ?
4. PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES
4.1 Identify hazards and risks ?
4.2 Evaluate hazards and risks ?
4.3 Control hazards and risks ?
4.4 Maintain OHS awareness ?
4.5 Perform basic first-aid procedures ?

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COMMON COMPETENCIES
CAN I…? YES NO
1. DEVELOP AND UPDATE INDUSTRY KNOWLEDGE
1.1 Seek information on the industry ?
1.2 Update industry knowledge ?
1.3 Develop and update local knowledge ?
1.4 Promote products and services to customers ?
2. OBSERVE WORKPLACE HYGIENE PROCEDURES
2.1 Follow hygiene procedures ?
2.2 Identify and prevent hygiene risks ?
3. PERFORM COMPUTER OPERATIONS
3.1 Plan and prepare for task to be undertaken ?
3.2 Input data into computer ?
3.3 Access information using computer ?
3.4 Produce/output data using computer system ?
3.5 Maintain computer equipment and systems ?
4. PERFORM WORKPLACE AND SAFETY PRACTICES
4.1 Follow workplace procedures for health, safety and
security practices ?
4.2 Perform child protection duties relevant to the tourism
industry ?
4.3 Observe and monitor people ?
4.4 Deal with emergency situations ?
4.5 Maintain safe personal presentation standards ?
4.6 Maintain a safe and secure workplace ?
5. PROVIDE EFFECTIVE CUSTOMER SERVICE
5.1 Greet customer ?
5.2 Identify needs of customers ?
5.3 Deliver service to customer ?
5.4 Handle queries through use of common business tools
and technology ?
5.5 Handle complaints/ conflict situations, evaluation and
recommendations ?

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Revision # 01
CORE COMPETENCIES
CAN I…? YES NO
1. PREPARE THE DINING ROOM/RESTAURANT AREA FOR SERVICE
1.1 Take table reservations ?
1.2 Prepare service stations and equipment ?
1.3 Set up the tables in the dining area ?
1.4 Set the mood/ambiance of the dining area ?
2. WELCOME GUESTS AND TAKE FOOD AND BEVERAGE ORDERS
2.1 Welcome and greet guests ?
2.2 Seat the guests ?
2.3 Take food and beverage orders ?
2.4 Liaise between kitchen and service areas ?
3. PROMOTE FOOD AND BEVERAGE PRODUCTS
3.1 Know the product ?
3.2 Undertake Suggestive selling ?
3.3 Carry out Upselling strategies ?
4. PROVIDE FOOD AND BEVERAGE SERVICES TO GUESTS
4.1 Serve food orders ?
4.2 Assist the diners ?
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 ?
5. PROVIDE ROOM SERVICE
5.1 Take and process room service orders ?
5.2 Set up trays and trolleys ?
5.3 Present and serve food and beverage orders to guests ?
5.4 Present room service account ?
5.5 Clear away room service equipment ?
6. RECEIVE AND HANDLE GUEST CONCERNS
6.1 Listen to the complaint ?
6.2 Apologize to the guest ?
FOOD AND Date Developed: Document No.
6.3 Take proper BEVERAGE
action on the complaint
June 2018 ? Issued by:
SERVICES Date Revised:
6.4 Record complaint ? NC II Page 7 of 101
Developed by:
First City
Franky N. Providential
Magdadaro College
Revision # 01
Note: In making the Self-Check for your Qualification, all required competencies
should be specified. It is therefore required of a Trainer to be well- versed
of the CBC or TR of the program qualification he is teaching.

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Revision # 01
Evidences/Proof of Current Competencies
Form 1.2: Evidence of Current Competencies acquired related to

Job/Occupation
Current
Proof/Evidence Means of validating
competencies
1. PREPARE THE  Certificate Seminar  Submitted an
DINING  Cert. of employment authenticated Seminar
 Sample portpolio Certificate
ROOM/RESTAURANT
 Certificate of Training 
AREA FOR SERVICE Submitted an
authenticated
Certificate of
Employment
 Submitted an actual
work used in the
industry
 Submitted an
authenticated
Certificate of Training
 Submitted COC –
Certificate of
Competency
2. WELCOME  Certificate Seminar  Submitted an

GUESTS AND TAKE  Cert. of employment authenticated Seminar
FOOD AND
BEVERAGE ORDERS Submitted an
authenticated
Certificate of
Employment
work used in the
industry
 Submitted an
authenticated
Certificate of
Competency
3. PROMOTE FOOD  Certificate Seminar  Submitted an

AND BEVERAGE  Cert. of employment authenticated Seminar
PRODUCTS
 Certificate of Training  Submitted an
authenticated
Certificate of

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Employment
work used in the
industry
 Submitted an
authenticated
Certificate of
Competency
4. PROVIDE FOOD  Certificate Seminar  Submitted an

AND BEVERAGE  Cert. of employment authenticated Seminar
SERVICES TO
GUESTS Submitted an
authenticated
Certificate of
Employment
work used in the
industry
 Submitted an
authenticated
Certificate of
Competency
5. PROVIDE ROOM  Certificate Seminar  Submitted an

SERVICE  Cert. of employment authenticated Seminar
authenticated
Certificate of
Employment
work used in the
industry
 Submitted an
authenticated
Certificate of
Competency
6. RECEIVE AND  Certificate Seminar  Submitted an

HANDLE GUEST  Cert. of employment authenticated Seminar
CONCERNS
authenticated
Certificate of
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Magdadaro College
Revision # 01
Employment
work used in the
industry
 Submitted an
authenticated
Certificate of
Competency

Developed by:
Magdadaro College
Revision # 01
Identifying Training Gaps
From the accomplished Self-Assessment Check (Form 1.1) and the

evidences of current competencies (Form 1.2), the Trainer will be able to
identify what the training needs of the prospective trainee are.
Form 1.3 Summary of Current Competencies Versus Required

Competencies
Required Units of Current Training

Competency/Learning Competencies Gaps/Requirements
Outcomes based on CBC
1. PREPARE THE DINING ROOM/RESTAURANT AREA FOR SERVICE
1.1 LO Take table Take table
reservations reservations
1.2 LO Prepare service Prepare service
stations and equipment stations and
equipment
1.3 LO Set up the tables in Set up the tables in
the dining area the dining area
1.4 LO Set the Set the
mood/ambiance of the mood/ambiance of
dining area the dining area
2. WELCOME GUESTS AND TAKE FOOD AND BEVERAGE ORDERS
2.1 LO Welcome and greet Welcome and greet
guests guests
2.2 LO Seat the guests Seat the guests
2.3 LO Take food and Take food and
beverage orders beverage orders
2.4 LO Liaise between Liaise between
kitchen and service areas kitchen and service
areas
3. PROMOTE FOOD AND BEVERAGE PRODUCTS
3.1 LO Know the product Know the product
3.2 LO Undertake Undertake Suggestive
Suggestive selling selling
3.3 LO Carry out Upselling Carry out Upselling
strategies
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Revision # 01
4. PROVIDE FOOD AND BEVERAGE SERVICES TO GUESTS
4.1 LO Serve food orders Serve food orders
4.2 LO Assist the diners Assist the diners
4.3 LO Perform banquet or Perform banquet or
catering food service catering food service
4.4 LO Serve Beverage Serve Beverage
Orders Orders
4.5 LO Process payments Process payments
and receipts and receipts
4.6 LO Conclude food Conclude food service
service and close down and close down
dining area dining area
4.7 LO Manage intoxicated Manage intoxicated
persons persons
5. PROVIDE ROOM SERVICE
5.1 LO Take and process Take and process
room service orders room service orders
5.2 LO Set up trays and Set up trays and
trolleys trolleys
5.3 LO Present and serve Present and serve
food and beverage orders to food and beverage
guests orders to guests
5.4 LO Present room Present room service
service account account
5.5 LO Clear away room Clear away room
service equipment service equipment
6. RECEIVE AND HANDLE GUEST CONCERNS
6.1 LO Listen to the Listen to the
complaint complaint
6.2 LO Apologize to the Apologize to the guest
guest
6.3 LO Take proper action Take proper action on
on the complaint the complaint
6.4 LO Record complaint Record complaint
Using Form No.1.4, convert the Training Gaps into a Training Needs/
Requirements. Refer to the CBC in identifying the Module Title or Unit of
Competency of the training needs identified.
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Revision # 01
Form No. 1.4: Training Needs
Training Needs Module Title/Module of

Instruction
(Learning Outcomes)
Take and process room service orders
Set up trays and trolleys
Present and serve food and beverage 1. PROVIDING ROOM
orders to guests SERVICE
Present room service account
Clear away room service equipment

Developed by:
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Revision # 01
SESSION PLAN
Sector : TOURISM (HOTEL AND RESTAURANT)
Qualification Title : FOOD AND BEVERAGE SERVICES NC II
Unit of Competency : Provide Room Service
Module Title : Providing Room Service
Learning Outcomes:
LO1: Take and process room service orders
LO2: Set up trays and trolleys
LO3: Present and serve food and beverage orders to guests
LO4: Present room service account
LO5: Clear away room service equipment
A. INTRODUCTION
This unit deals with the knowledge and skills required in the provision of food and beverage service particularly in the
guest room of a commercial accommodation establishment.
B. LEARNING ACTIVITIES
LO 1: Take and process room service orders
Learning Content Methods Presentation Practice Feedback Resources Time
1. Answering  Modular/Self-pace Read information Answer Self- Check the TR, CBLM
Telephone promptly sheet 1.1.1 check 1.1.1 answer on
and courteously answer key
1.1.1
 Demonstration Observe Performance Evaluate TR, CBLM
June 15, 2018 Issued by:
FOOD AND BEVERAGE Date Revised:
February 2012
SERVICES NC II First City Providential Page 15 of 101
Developed by:
Franky N. Magdadaro College
Revision # 01
demonstration Task Sheet performanc
about answering 1.1.1 e using the
the telephone Performanc
e Criteria
Checklists
1.1.1
2. Checking and  Modular/Self-pace Read information Answer Self- Check the TR, CBLM
using the Guest’s sheet 1.1.2 check 1.1.2 answer on
name throughout answer key
the interaction 1.1.2
demonstration on Task Sheet performanc
how to use the 1.1.2 e using the
name of the guest Performanc
throughout the e Criteria
interaction Checklists
1.1.2
3. Clarifying,  Modular/Self-pace Read information Answer Self- Check the TR, CBLM
repeating and sheet 1.1.3 check 1.1.3 answer on
checking of orders answer key
1.1.3
how to clarifying, 1.1.3 e using the
repeating and Performanc
checking of order e Criteria
Checklists
1.1.3
February 2012
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Revision # 01
4. Techniques in  Modular/Self-pace Read information Answer Self- Check the TR, CBLM
suggestive selling sheet 1.1.4 check 1.1.4 answer on
answer key
1.1.4
 Peer Teaching Observe Performance Evaluate TR, CBLM
about the 1.1.4 e using the
techniques in Performanc
suggestive selling e Criteria
Checklists
1.1.4
5. Approximate time  Modular/Self-pace Read information Answer Self- Check the TR, CBLM
of delivery sheet 1.1.5 check 1.1.5 answer on
answer key
1.1.5
 Lecture The trainer will Performance Evaluate TR, CBLM
discuss the Task Sheet performanc
approximate time 1.1.5 e using the
of delivery Performanc
e Criteria
Checklists
1.1.5
6. Recording and  Modular/Self-pace Read information Answer Self- Check the TR, CBLM
checking the relevant sheet 1.1.6 check 1.1.6 answer on
information answer key
1.1.6

February 2012
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Checklists
1.1.6
7. Equipment and  Modular/Self-pace Read information Answer Self- Check the TR, CBLM
supplies in room sheet 1.1.7 check 1.1.7 answer on
service answer key
1.1.7
demonstration how Task Sheet performanc
to clarifying, 1.1.7 e using the
Checklists
1.1.7
8. Transferring and  Modular/Self-pace Read information Answer Self- Check the TR, CBLM
relaying the orders sheet 1.1.8 check 1.1.8 answer on
answer key
1.1.8
Checklists
February 2012
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1.1.9
LO 2: Set up trays and trolleys
1. Preparing room  Modular/Self-pace Read information Answer Self- Check the TR, CBLM
service equipment and sheet 1.2.1 check 1.2.1 answer on
supply answer key
1.2.1
about preparing 1.2.1 e using the
the room service Performanc
equipment and e Criteria
supply Checklists
1.2.1
2. Checking the  Modular/Self-pace Read information Answer Self- Check the TR, CBLM
condition of sheet 1.2.2 check 1.2.2 answer on
equipment and answer key
supplies 1.2.2
about preparing 1.2.3 e using the
the room service Performanc
equipment and e Criteria
supply Checklists
1.2.2

February 2012
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3. Proper handling of  Modular/Self-pace Read information Answer Self- Check the TR, CBLM
trays and trolley sheet 1.2.3 check 1.2.3 answer on
answer key
1.2.3
about how to 1.2.3 e using the
handle trays and Performanc
trolley e Criteria
Checklists
1.2.3
4. Setting-up the  Modular/Self-pace Read information Answer Self- Check the TR, CBLM
guest’s order sheet 1.2.4 check 1.2.4 answer on
answer key
1.2.4
about how to set- 1.2.4 e using the
up guest’s order Performanc
e Criteria
Checklists
1.2.4
5. Checking the order  Modular/Self-pace Read information Answer Self- Check the TR, CBLM
sheet 1.2.5 check 1.2.5 answer on
answer key
1.2.5

February 2012
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Revision # 01
about how to check 1.2.5 e using the
the order Performanc
e Criteria
Checklists
1.2.5
6. Protecting the guest  Modular/Self-pace Read information Answer Self- Check the TR, CBLM
order sheet 1.2.6 check 1.2.6 answer on
answer key
1.2.6
about how to set- 1.2.6 e using the
up guest’s order Performanc
e Criteria
Checklists
1.2.6
LO 3: Present and serve food and beverage orders to guests
1. Verifying the  Modular/Self-pace Read information Answer Self- Check the TR, CBLM
guest’s name sheet 1.3.1 check 1.3.1 answer on
answer key
1.3.1

February 2012
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Revision # 01
about how to verify 1.3.1 e using the
the guest’s name Performanc
e Criteria
Checklists
1.3.1
2. Proper greeting of  Modular/Self-pace Read information Answer Self- Check the TR, CBLM
the guest sheet 1.3.2 check 1.3.2 answer on
answer key
1.3.2
e Criteria
Checklists
1.3.2
3. Techniques in  Modular/Self-pace Read information Answer Self- Check the TR, CBLM
positioning the tray sheet 1.3.3 check 1.3.3 answer on
and trolley answer key
1.3.3

February 2012
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e Criteria
Checklists
1.3.3
4. Delivering the food  Modular/Self-pace Read information Answer Self- Check the TR, CBLM
order sheet 1.3.3 check 1.3.3 answer on
answer key
1.3.3
about delivering 1.3.4 e using the
food order Performanc
e Criteria
Checklists
1.3.4
LO 4: Present room service account
1. Checking the  Modular/Self-pace Read information Answer Self- Check the TR, CBLM
guest’s account sheet 1.4.1 check 1.4.1 answer on
answer key
1.4.1

February 2012
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 Lecture Discuss the Performance Evaluate TR, CBLM
checking of guest’s Task Sheet performanc
account 1.4.1 e using the
Performanc
e Criteria
Checklists
1.4.1
2. Processing the cash  Modular/Self-pace Read information Answer Self- Check the TR, CBLM
payment sheet 1.4.2 check 1.4.2 answer on
answer key
1.4.2
processing of cash Task Sheet performanc
payment 1.4.2 e using the
Performanc
e Criteria
Checklists
1.4.2
3. Processing the  Modular/Self-pace Read information Answer Self- Check the TR, CBLM
charge accounts sheet 1.4.3 check 1.4.3 answer on
answer key
1.4.3

February 2012
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Revision # 01
processing of cash Task Sheet performanc
payment 1.4.3 e using the
Performanc
e Criteria
Checklists
1.4.3
LO 5: Clear away room service equipment
1. Procedure to take  Modular/Self-pace Read information Answer Self- Check the TR, CBLM
away the tray or sheet 1.5.1 check 1.5.1 answer on
trolley answer key
1.5.1
about the 1.5.1 e using the
procedure to take Performanc
away the tray or e Criteria
trolley Checklists
1.5.1
2. Checking and  Modular/Self-pace Read information Answer Self- Check the TR, CBLM
clearing the guest’s sheet 1.5.2 check 1.5.2 answer on
floor answer key
1.5.2

February 2012
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Revision # 01
about the checking 1.5.2 e using the
and clearing the Performanc
guest’s floor e Criteria
Checklists
1.5.2
3. Clearing the dirty  Modular/Self-pace Read information Answer Self- Check the TR, CBLM
trays and trolleys sheet 1.5.3 check 1.5.3 answer on
answer key
1.5.3
about Clearing the 1.5.3 e using the
dirty trays and Performanc
trolleys e Criteria
Checklists
1.5.3
4. Proper way of  Modular/Self-pace Read information Answer Self- Check the TR, CBLM
cleaning and sheet 1.5.4 check 1.5.4 answer on
returning the troll answer key
1.5.4

February 2012
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Revision # 01
about the proper 1.5.4 e using the
way of cleaning Performanc
and returning the e Criteria
troll Checklists
1.5.4
C. ASSESSMENT PLAN
 Written Test
 Performance Test
D. TEACHER’S SELF-REFLECTION OF THE SESSION

February 2012
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PARTS OF A COMPETENCY-BASED LEARNING MATERIAL
References/Further Reading
Performance Criteria Checklist

Operation/Task/Job Sheet
Self Check Answer Key
Self Check
Information Sheet
Learning Experiences
Learning Outcome Summary
Module
Module Content
Content
Module
List of Competencies
Content
Module Content
Module Content
Front Page
In our efforts to standardize CBLM,
the above parts are recommended for
use in Competency Based Training
(CBT) in Technical Education and
Skills Development Authority (TESDA)
Technology Institutions. The next
sections will show you the
components and features of each part.

February 2012
BEVERAGE Developed by: First City Page 28 of 101
Magdadaro College
Revision # 01
FOOD AND BEVERAGE SERVICES NC II
COMPETENCY-BASED LEARNING MATERIALS
List of Competencies
No. Unit of Competency Module Title Code
Prepare the dining

TRS512387
1. room/restaurant area
for service
Welcome guests and

TRS512388
2. take food and
beverage orders
Promote food and TRS512389

3.
beverage products
Provide food and

TRS512390
4. beverage services to
guests
TRS512391
5. Provide room service
Receive and handle TRS512392

6.
guest concerns

February 2012
Magdadaro College
Revision # 01
MODULE CONTENT
UNIT OF COMPETENCY : Provide Room Service
MODULE TITLE : Providing Room Service
MODULE DESCRIPTOR : This unit deals with the knowledge and

skills required in the provision of food and beverage service particularly in
the guest room of a commercial accommodation establishment.
NOMINAL DURATION :
LEARNING OUTCOMES :
At the end of this module you MUST be able to:
1. Take and process room service orders
2. Set up trays and trolleys
3. Present and serve food and beverage orders to guests
4. Present room service account
5. Clear away room service equipment
ASSESSMENT CRITERIA:
1. Telephone call is answered promptly and courteously in accordance
with customer service standards.
2. Guests’ name is checked and used throughout the interaction
3. Details of orders are clarified, repeated and checked with guests for
accuracy
4. Suggestive selling techniques are used.
5. Guests are advised of approximate time of delivery
6. Relevant information are recorded and checked in accordance with
establishment policy and procedures
7. Room service orders received from doorknob dockets are interpreted
accurately.
8. Orders are promptly transferred and relayed to appropriate location
for preparation.

February 2012
Magdadaro College
Revision # 01
9. Room service equipment and supplies are prepared in accordance
with establishment procedures.
10. Proper room service equipment and supplies are selected and
checked for cleanliness and condition.
11. Trays and trolleys are set up keeping in mind balance, safety and
attractiveness.
12. Room service trays or trolleys are set up according to the food and
beverage ordered
13. Orders are checked before leaving the kitchen for delivery.
14. Food items are covered during transportation to the room.
15. The guest’s name is verified on the bill before announcing the staff’s
presence outside the door.
16. Guests are greeted politely in accordance with the with
establishment’s service procedures.
17. Guests are asked where they want the tray or trolley positioned.
18. Food orders are delivered on the time desired by the guest.
19. Guests’ accounts are checked for accuracy and presented in
accordance with establishment procedures
20. Cash payments are acknowledged and then presented to the cashier
for processing in accordance with establishment guidelines
21. For charge accounts, guests are asked to sign the bills.
22. Procedure to take away the tray or trolley when the guests have
finished their meal is explained.
23. Floors are checked and cleared in accordance with establishment
policy and guidelines.
24. Dirty trays are cleared in accordance with the establishment’s
procedure.
25. Trays and trolleys are cleaned and returned to the room service area.

February 2012
Magdadaro College
Revision # 01
LEARNING OUTCOME NO. 1
Contents:
1. Answering Telephone promptly and courteously

2. Checking and using the Guest’s name throughout the interaction
3. Clarifying, repeating and checking of orders
4. Techniques in suggestive selling
5. Approximate time of delivery
6. Recording and checking the relevant information
7. Equipment and supplies in room service
8. Transferring and relaying the orders
Assessment Criteria
1. Telephone call is answered promptly and courteously in accordance
with customer service standards.
2. Guests’ name is checked and used throughout the interaction
3. Details of orders are clarified, repeated and checked with guests for
accuracy
4. Suggestive selling techniques are used.
5. Guests are advised of approximate time of delivery
6. Relevant information are recorded and checked in accordance with
establishment policy and procedures
7. Room service orders received from doorknob dockets are interpreted
accurately.
8. Orders are promptly transferred and relayed to appropriate location
for preparation.
Conditions
The participants will have access to:
1. Name of the guest

2. Room number
3. Number of persons
4. Detailed food orders
5. Time the order was taken
6. Time for delivery
February 2012
Magdadaro College
Revision # 01
Assessment Method:
1. Written test
2. Performance test
3. Interview/Questioning

February 2012
Magdadaro College
Revision # 01
Learning Experiences
Learning Outcome 1
Learning Activities Special Instructions
Handouts
Read and understand the information
PowerPoint Presentation sheet and check yourself by answering
the Self-check. You must answer all
questions correctly before proceeding to
Learning Guide
the next activity.
Job Sheets will help you practice your

skills. The Performance Criteria
Checklist will guide and help you
evaluate your work as you are
practicing your skills. When you are
ready, present your work to your trainer
for final evaluation and recording.
If you have questions about the use of

the matrix, please ask your trainer.

February 2012
Magdadaro College
Revision # 01
You must finish and accomplish
all the activities/tasks of tis LO
before you proceed on the next
LO – title.

February 2012
Magdadaro College
Revision # 01
Information Sheet 1.1.1
Answering Telephone Promptly and Courteously
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Analyze how to answer telephone
2. Show positive attitude when answering telephone
3. Demonstrate answering telephone promptly and courteously
Guests may have several options to place a room service order

Intranet within their room, completing a door knob menu or using the
telephone. The telephone is the most common method. The precise
telephone procedure used to take room service orders can vary from
establishment to establishment. This is because some establishments may
operate a room service department staffed by room service attendants at all
times. In establishments where the demand for room service is not very
high, a restaurant waiter may be required to take and process room service
orders. In cases where there is a room service department, the room service
orders may come via a telephone or in house intranet order, which may or
may not feature a room identification feature.
The room service order taker is responsible for taking inbound calls
for room service. He or she should knowledgeable on all the food items listed
in the menu book. He or she should also be familiar with service times and
all other food related services offered by the hotel. He or she should also be
a good suggestive seller as well. Courtesy is a must for an order taker for he
or she directly converses with guests over the telephone.
When answering this type of telephone the greeting could be
similar to the following:
 “Good morning, Room Service, Van speaking, may I have your room
number, please?
Or
 “Good morning, thank you for calling room service, frank speaking,
how may I help you?”
In cases where waiters may take and process room service orders,
waiters may even deliver the order to the room. When answering a
telephone that is linked to the main restaurant operations, and not solely
used for room service orders, the waiter may use a type of greeting that is
similar to one of the following:
 “Good evening, Raffles Restaurant, Jackie speaking.” Or
 “Good morning, Turtle Restaurant, This Frank speaking, how may I
help you?”
February 2012
Magdadaro College
Revision # 01
Whatever the greeting, it must be in accordance with the following
guidelines:
 Always answer the telephone promptly on the 2nd or 3rd ring
 Identify yourself and the department
 Always be courteous, guests may be tired or unsure of the
procedure
 Always answer the telephone in accordance with establishment
policies. Your supervisor will have
 Always be happy to help
 Always use the standard greeting, being consistent with other
colleagues and in line with the establishment procedures
 Try to smile when speaking, as a smile can be heard in the voice.
As soon as you have delivered the appropriate telephone greeting, you
should ask for the customer’s name and room number.
Self- Check 1.1.1

February 2012
Magdadaro College
Revision # 01
Multiple Choice: Choose the correct answer.
1. What is the most common method to place a room service order?

A. Computer C. Telephone
B. Door Knob D. Messenger
2. When picking up room service call, how many ring

February 2012
Magdadaro College
Revision # 01
ANSWER KEY ____
1.
2.
3.
4.

February 2012
Magdadaro College
Revision # 01
TASK SHEET _____
Title:
Performance Objective: Given (condition), you should be able to

(performance) following (standard).
Supplies/Materials :
Equipment :
Steps/Procedure:
1.
2.
3.
Assessment Method:
Demonstration w/ oral questioning
Portfolio

February 2012
Magdadaro College
Revision # 01
Performance Criteria Checklist ______
CRITERIA
YES NO
Did you….
1. Construct your own questions as criteria or you
may refer on the performance criteria from the TR
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.

February 2012
Magdadaro College
Revision # 01
Delete this form if you will not use a job sheet
JOB SHEET _____

Title:
Performance Objective: Given (condition), ,you should be able to

Supplies/Materials :
Equipment :
Steps/Procedure:
1.
2.
3.
4.
Assessment Method:

February 2012
Magdadaro College
Revision # 01
Performance Criteria Checklist ______
CRITERIA
YES NO
Did you….
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.

February 2012
Magdadaro College
Revision # 01
Evidence Plan
Competency
standard: Visual Graphics Design NCIII
Unit of
competency:
Ways in which evidence will be collected:
Demonstration & Questioning

Observation & Questioning
[tick the column]
Third party Report
Portfolio
Written
The evidence must show that the trainee…
 Refer to your TR. Copy the performance criteria
of the elements from your selected unit.
 Copy also those on the right column of the
Critical Aspect, Underpinning knowledge, and
underpinning skills of Evidence Guide table.
 Make sure to convert each item into objective
type. (first word should be a present tense
verb)












February 2012
Magdadaro College
Revision # 01

NOTE: *Critical aspects of competency
TABLE OF SPECIFICATION
# of
Objectives/Content
Knowledge Comprehension Application items/
area/Topics
% of test
Content 1
Content 2
Etc..
TOTAL

February 2012
Magdadaro College
Revision # 01
Written Test
Test 1: aaaaaaaaaaa
Test 2: aaaaaaaaaaa
TEST3: aaaaaaaaaaa

February 2012
Magdadaro College
Revision # 01
Answer Key to Written Test
TEST 1:
1.
2.
3.
4.
5.
TEST 2:
1.
2.
3.
4.
5.
TEST 3:
1.
2.
3.
4.
5.

February 2012
Magdadaro College
Revision # 01
Performance Test
Specific Instruction for the Candidate
Qualification
Unit of Competency
General Instruction: Given (condition), you should be able to

Specific Instruction:
1.
2.
3.

February 2012
Magdadaro College
Revision # 01
DEMONSTRATION CHECKLIST
Candidate’s Juan Dela Cruz
name:
Assessor’s name: Herel L. Perez
Assessment
Center :
Competency
Standards: SHIELDED METAL ARC WELDING NC II
Unit of WELD CARBON STEEL PLATES AND PIPES
Competency:
Instructions for the assessor:
1. Given this problem the student will weld steeL plates and pipes horizontal
position (2G)
2. Based from the outputs they will be rated accordingly.
Date of demonstration
Description of assessment Actual demonstration
activity
Location of assessment
activity
The candidate…. If yes, tick the box
Yes No N/A
 Performed root pass in accordance with WPS and/or
client specifications.   
 Performed task in accordance with company or
industry requirement and safety procedure   
 Performed Weld plates in single pass groove joints in
flat, horizontal and vertical positions   
 Performed root pass cleaned and free from defects and
discontinuities   
 Performed capping in accordance with WPS and/or
client specifications   
 Performed correct Travel speed   
 Performed proper Handling of welding materials and
consumables   
 Performed proper handling of welding tools and
equipment   

February 2012
Magdadaro College
Revision # 01
 Perform and identify current setting (polarity,
amperage, voltage)   
 Applied weld techniques   
 Applied quality standards to work   
 Performed safe handling of tools, equipment and
materials   
 Identified of weld defects
 Identify the parts of welding machine   
 Performed set up of welding machine and accessories   
 Performed set up of welding positioners, jigs and
fixtures   
 Performed set up pre-heating equipment   
 Prepared welding consumables, tools and accessories   
 Performed set-up of cutting equipment   
 Explain/performed first aid procedure   
Did the candidate’s overall performance meet the  Yes  No
standard?

February 2012
Magdadaro College
Revision # 01
February 2012
Magdadaro College
Revision # 01
Feedback to candidate
General comments [Strengths / Improvements needed]
Candidate
signature:
Assessor
signature:

February 2012
Magdadaro College
Revision # 01
QUESTIONING TOOL
Satisfactory
Questions to probe the candidate’s underpinning knowledge respon
se
Extension/Reflection Questions Yes No
1. What is the importance of essentials of welding?  
2. What is the difference between welding procedure and
specification and welding techniques and procedures?  
3. What are the parts of welding machine?  

 
Safety Questions
5. What are the things that we will consider in using AC welding  
machine?
7. What is the proper handling of welding tools and equipment  
 
 
Contingency Questions
8. What you will do if the welding machine shutdowns while  
you are working?
9. What you will do if the grinder shutdowns while you are  
working?
 
 
Job Role/Environment Questions  
10. In the field what are the different kinds of safety precaution  
we need to follow?
11. What are the basic job role of a welder?  
 
 
Rules and Regulations  
10. In field what is the different kinds of safety precaution we  
need to follow?
 

February 2012
Magdadaro College
Revision # 01
The candidate’s underpinning  Satisfactory  Not
knowledge was: Satisfactory

February 2012
Magdadaro College
Revision # 01
Templates for Inventory of Training Resources
Resources for presenting instruction
 Print Resources As per TR As per Remarks
Inventory
CBLM
Textbooks
Machine manual
Magazine
 Non Print Resources As per TR As per Remarks

Inventory
Ebook
PDF Files
PowerPoint Files
Audio/Video Files
Images/Photographs
Resources for Skills practice of Competency #1

______________________________
 Supplies and Materials As per TR As per Remarks
Inventory
 Tools As per TR As per Remarks

Inventory
 Equipment As per TR As per Remarks

Inventory

February 2012
Magdadaro College
Revision # 01
Note: In the remarks section, remarks may include for repair, for
replenishment, for reproduction, for maintenance etc.

February 2012
Magdadaro College
Revision # 01
HOUSEKEEPING NCII
WORKSHOP LAYOUT
PASTE HERE THE IMAGE OF YOUR

WORKSHOP LAYOUT

February 2012
Magdadaro College
Revision # 01
Supervise
Work-Based
Learning

February 2012
Magdadaro College
Revision # 01
FORM 1.1 SELF-ASSESSMENT CHECK
INSTRUCTIONS: This Self-Check Instrument will give the trainer necessary

data or information which is essential in planning training
sessions. Please check the appropriate box of your answer
to the questions below.
BASIC COMPETENCIES
CAN I…? YES NO
COPY PASTE THIS TABLE FROM YOUR PLAN TRAINING SESSION
1.
2.
3.
4.

February 2012
Magdadaro College
Revision # 01
BASIC COMPETENCIES
CAN I…? YES NO
Note: In making the Self-Check for your Qualification, all required competencies
should be specified. It is therefore required of a Trainer to be well- versed
of the CBC or TR of the program qualification he is teaching.

February 2012
Magdadaro College
Revision # 01
Evidences/Proof of Current Competencies
Form 1.2: Evidence of Current Competencies acquired related to

Job/Occupation
Current
Proof/Evidence Means of validating
competencies
COPY PASTE THIS TABLE FROM YOUR PLAN TRAINING SESSION

February 2012
Magdadaro College
Revision # 01
Identifying Training Gaps
From the accomplished Self-Assessment Check (Form 1.1) and the

evidences of current competencies (Form 1.2), the Trainer will be able to
identify what the training needs of the prospective trainee are.
Form 1.3 Summary of Current Competencies Versus Required

Competencies
Required Units of Current Training

Competency/Learning Competencies Gaps/Requirements
Outcomes based on CBC
1. COPY PASTE THIS TABLE FROM YOUR PLAN TRAINING
SESSION
2.
3.
4.

February 2012
Magdadaro College
Revision # 01
Using Form No.1.4, convert the Training Gaps into a Training Needs/
Requirements. Refer to the CBC in identifying the Module Title or Unit of
Competency of the training needs identified.
Form No. 1.4: Training Needs
Module
Gaps Title/Module of Duration (hours)
Instruction
COPY PASTE THIS TABLE FROM YOUR PLAN TRAINING SESSION.

The only difference is that.. it has the 3rd column wherein you have to
indicate the hours duration of the training gaps.

February 2012
Magdadaro College
Revision # 01
TRAINING PLAN
Qualification: ____________________________
Date
Trainees’ Training Training Mode of Facilities/Tools Assessment
Staff Venue and
Requirements Activity/Task Training and Equipment Method
Time
List of Units /Gap List of LOs as activity Internship Industry List of equipments / Name Observation Date and
Supervis tools of Time
OJT Oral
or (name) compan
Questionig
DTS y

February 2012
Magdadaro College
Revision # 01
Technical Education and Skills Development Authority
Name of school here
___________________________________________
TRAINEE’S RECORD BOOK
I.D.
Trainee’s No._______________
NAME: ___________________________________________________
QUALIFICATION: _________________________________________
TRAINING DURATION :____________________________________
TRAINER: __________________________________________________

February 2012
Magdadaro College
Revision # 01
Instructions: NOTES:
This Trainees’ Record Book (TRB) is intended to serve as
record of all accomplishment/task/activities while undergoing Put a note of trainee / supervisor / trainer here.
__________________________________________________________
training in the industry. It will eventually become evidence
that can be submitted for portfolio assessment and for __________________________________________________________
whatever purpose it will serve you. It is therefore important __________________________________________________________
that all its contents are viably entered by both the trainees
and instructor. __________________________________________________________
The Trainees’ Record Book contains all the required __________________________________________________________

competencies in your chosen qualification. All you have to do __________________________________________________________
is to fill in the column “Task Required” and “Date
__________________________________________________________
Accomplished” with all the activities in accordance with the
training program and to be taken up in the school and with __________________________________________________________
the guidance of the instructor. The instructor will likewise __________________________________________________________
indicate his/her remarks on the “Instructors Remarks”
column regarding the outcome of the task accomplished by __________________________________________________________
the trainees. Be sure that the trainee will personally __________________________________________________________
accomplish the task and confirmed by the instructor.
__________________________________________________________
It is of great importance that the content should be
written legibly on ink. Avoid any corrections or erasures and __________________________________________________________
maintain the cleanliness of this record. __________________________________________________________
This will be collected by your trainer and submit the __________________________________________________________
same to the Vocational Instruction Supervisor (VIS) and shall
form part of the permanent trainee’s document on file.
THANK YOU.

February 2012
Magdadaro College
Revision # 01
Unit of Competency: ________________________________________ Unit of Competency: ________________________________________
NC Level I NC Level I
Learning Task/Activity Date Instructors Learning Task/Activity Date Instructors
Outcome Required Accomplished Remarks Outcome Required Accomplished Remarks
__________________ ___________________ ____________________ ______________________

Trainee’s Signature Trainer’s Signature Trainee’s Signature Trainer’s
Signature

February 2012
Magdadaro College
Revision # 01
Unit of Competency: _______________________________________ Unit of Competency: ________________________________________
NC Level I NC Level I
Learning Task/Activity Date Instructors Learning Task/Activity Date Instructors
Outcome Required Accomplished Remarks Outcome Required Accomplished Remarks
_____________________ ______________________ _____________________ ____________________

Trainee’s Signature Trainer’s Signature Trainee’s Signature Trainer’s Signature

February 2012
Magdadaro College
Revision # 01
Unit of Competency: ________________________________________
NC Level I
Learning Task/Activity Date Instructors
Outcome Required Accomplished Remarks
______________________ ____________________
Trainee’s Signature Trainer’s Signature

February 2012
Magdadaro College
Revision # 01
TRAINEE’S PROGRESS SHEET
Name : Trainer :
Nominal
Qualification : :
Duration
Training Training Date Date Trainee’s Supervisor’s
Units of Competency Rating
Activity Duration Started Finished Initial Initial
Total
Note: The trainee and the supervisor must have a copy of this form. The column for rating maybe used either by giving a numerical rating or
simply indicating competent or not yet competent. For purposes of analysis, you may require industry supervisors to give a numerical rating for
the performance of your trainees. Please take note however that in TESDA, we do not use numerical ratings

February 2012
Magdadaro College
Revision # 01
Average Ratings
PREPARATION Average
1. Workshop layout conforms
with the components of a
CBT workshop
2. Number of CBLM is
sufficient
3. Objectives of every training
session is well explained
4. Expected activities/outputs
are clarified
General Average

February 2012
Magdadaro College
Revision # 01
SUPERVISED INDUSTRY TRAINING OR ON THE JOB TRAINING
EVALUATION FORM
Legend:
5 – Outstanding
4 – Very Good/ Very Satisfactory
3 – Good/Adequate
2 – Fair/ Satisfactory
1 – Poor/Unsatisfactory
NA – not applicable Item No.
Item
No. Questions Ratings
INSTITUTIONAL EVALUATION 1 2 3 4 5 NA
Has (your institution) conducted an orientation
about the SIT/OJT program, the requirements
and preparations needed and its expectations?
Has (your institution) the provided the necessary

assistance such as referrals or recommendations
in finding the company for your OJT?
Has (your institution)showed coordination with
the Industry partner in the design and
supervision of your SIT/OJT?
Has your in-school training adequate to
undertake Industry partner assignment and its
challenges?
Has (your institution) monitored your progress in
the Industry?
Has the supervision been effective in achieving
your OJT objectives and providing feedbacks
when necessary?
Did (your institution) conduct assessment of your
SIT/OJT program upon completion?
Were you provided with the results of the Industry
and (your institution)’s assessment of your OJT?
Comments/Suggestions:

February 2012
Magdadaro College
Revision # 01
TRAINING SESSION EVALUATION FORM
INSTRUCTIONS:
This post-training evaluation instrument is intended to measure how
satisfactorily your trainer has done his job during the whole duration of
your training. Please give your honest rating by checking on the
corresponding cell of your response. Your answers will be treated with
utmost confidentiality.
TRAINERS/INSTRUCTORS
Very Good/
Poor/ Fair/
Good/ Very
Unsatisfactor Satisfactor Outstanding
Name of Trainer: ________________ y y
Adequate Satisfactor
y
1 2 3 4 5
1. Orients trainees about CBT, the use of

CBLM and the evaluation system
2. Discusses clearly the unit of

competencies and outcomes to be attained
at the start of every module
3. Exhibits mastery of the subject/course
he/she is teaching
4. Motivates and elicits active participation
from the students or trainees
5. Keeps records of evidence/s of

competency attainment of each
student/trainees
6. Instill value of safety and orderliness in
the classrooms and workshops
7. Instills the value of teamwork and
positive work values
8. Instills good grooming and hygiene
9. Instills value of time
10. Quality of voice while teaching
11. Clarity of language/dialect used in
teaching
12. Provides extra attention to trainees and
students with specific learning needs
13. Attends classes regularly and promptly
14. Shows energy and enthusiasm while
teaching
15. Maximizes use of training supplies and
materials
16. Dresses appropriately

February 2012
Magdadaro College
Revision # 01
17. Shows empathy
18. Demonstrates self-control
This post-training evaluation instrument is intended to measure how

satisfactorily your trainer prepared and facilitated your training. Please give
your honest rating by checking on the corresponding cell of your response.
Your answers will be treated with utmost confidentiality.
Very Good/
Poor/ Fair/
Good/ Very Outstandin
PREPARATION Unsatisfactor Satisfactor
Adequate Satisfactor g
y y
y
1 2 3 4 5
1. Workshop layout conforms
with the components of a CBT
workshop
2. Number of CBLM is sufficient
3. Objectives of every training
session is well explained
4. Expected activities/outputs
are clarified
Very Good/
Poor/ Fair/
Good/ Very Outstandin
DESIGN AND DELIVERY Unsatisfactor Satisfactor
y y
y
1 2 3 4 5
1. Course contents are
sufficient to attain objectives
2. CBLM are logically organized
and presented
3. Information Sheet are
comprehensive in providing the
required knowledge
4. Examples, illustrations and
demonstrations help you learn
5. Practice exercises like
Task/Job Sheets are sufficient
to learn required skills
6. Valuable knowledge are
learned through the contents of
the course
7. Training Methodologies are
effective
8. Assessment Methods and
evaluation system are suitable
for the trainees and the
competency

February 2012
Magdadaro College
Revision # 01
9. Recording of achievements
and competencies acquired is
prompt and comprehensive
10. Feedback about the

performance of learners are
given immediately
Very Good/
Poor/ Fair/
TRAINING Good/ Very Outstandin
Unsatisfactor Satisfactor
FACILITIES/RESOURCES y y
y
1 2 3 4 5
1. Training Resources are
adequate
2. Training Venue is conducive
and appropriate
3. Equipment, Supplies, and
Materials are Sufficient
4. Equipment, Supplies and
Materials are suitable and
appropriate
5. Promptness in providing
Supplies and Materials
Very Good/
Poor/ Fair/
Good/ Very
SUPPORT STAFF Unsatisfactor Satisfactor
Adequate Satisfactor
Outstanding
y y
y
1 2 3 4 5
1. Support Staff are accommodating
Comments/Suggestions:
Put comments/suggestions here

___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
__________________________________________________

February 2012
Magdadaro College
Revision # 01
Facilitate
Learning
Session

February 2012
Magdadaro College
Revision # 01
Training Activity Matrix
Venue
Facilities/Tools Date &
Training Activity Trainee Remarks
and Equipment (Workstation/ Time
Area)
Prayer
Recap of Activities 8:00 AM
All to 8:30
Unfreezing Activities AM
trainees
Feedback of Training
Rejoinder/Motivation
observations
(List down all
on the
Facilities/Tools
(Specific Activities of progress of
and Equipment Name of
each Trainee for the each trainee
needed for the Workstation1
day here) for the day
workstation and
will be written
activities here)
here
observations
(Specific Activities of (List down all
on the
each Trainee here) Facilities/Tools
progress of
each trainee
needed for the Workstation 2
for the day
workstation and
will be written
activities here)
here
observations
(List down all
on the
Facilities/Tools
workstation and
will be written
activities here)
here

February 2012
Magdadaro College
Revision # 01
observations
(List down all
on the
Facilities/Tools
workstation and
will be written
activities here)
here

February 2012
Magdadaro College
Revision # 01
PROGRESS CHART
QUALIFICATION TITLE
TRAINER: DURATION:
UNIT 1 TITLE
UNIT 1 TITLE
UNIT 1 TITLE
UNIT 1 TITLE
LO1
LO2
LO3
LO4
LO1
LO2
LO3
LO4
LO1
LO2
LO3
LO4
LO1
LO2
LO3
NAME
1
2
3
4
5
6
7
8
9
10

February 2012
Magdadaro College
Revision # 01
ACHIEVEMENT CHART
QUALIFICATION TITLE
TRAINER: DURATION:
LO1 TITLE
LO1 TITLE
LO1 TITLE
LO1 TITLE
TASK
TASK
TASK
TASK
TASK
TASK
TASK
TASK
TASK
TASK
TASK
TASK
TASK
TASK
TASK
TASK
NAME
1
2
3
4
5
6
7
8
9
10

February 2012
Magdadaro College
Revision # 01
Minutes of the Meeting
Focus Group Discussion
Date: ________________________
Agenda:
Competency-based Training Delivery
Present:
1. ____________
2. ____________
3. ____________
4. ____________
CBT Concerns Discussions Resolutions/Agreement

1. CBT Layout
2. Monitoring of
Attendance
3. Utilization of work
area
4. Orientation
a. CBT
b. Roles
c. TR
d. CBLM
e. Facilities
f. Evaluation system
5. RPL
6. Teaching methods
and technique
7. Monitoring of
learning activities
a. Achievement
chart
b. Progress chart
8. Feedback
9. Slow learners
10. Other
concerns

July 2010 Issued by:
Date Revised:
QUALIFICATION February 2012
TITLE Developed by: SCHOOL NAME Page 81 of 101
Redilyn C. Agub
Revision # 01
Training Evaluation Report
1. Title of the Report
2. Executive summary
3. Rationale
4. Objectives
5. Methodology
6. Results and discussion

This is the body of the report. It should contain the following
parts:
Data interpretation
Data analysis
Conclusion
7. Recommendation

Date Revised:
Redilyn C. Agub
Revision # 01
Maintain
Training
Facilities
WORKSHOP LAYOUT
QUALIFICATION TITLE
Date Revised:
Redilyn C. Agub
Revision # 01
PASTE HERE YOU WORKSHOP LAYOUT IMAGE
Form #1
OPERATIONAL PROCEDURE
Equipment Type Welding machine
Date Revised:
Redilyn C. Agub
Revision # 01
Equipment Code WM-01
Location Practical Work Area
Operation Procedure:
1. Inspect welding machine set -up. Be sure that the area is dry and no spilt
liquid nearby.
2. Check the stability of the equipment.
3. Check power cords and cables. Check connections.
4. Wipe dust and remove unnecessary objects that will obstruct the use of
the welding machine.
5. Turn on first the breaker machine and then turn on the welding.
6. Proper of Use of the welding machine. Avoid resetting the amperage while
welding.
7. After using, be sure that the welding rod holder has no welding rod.
8. Properly shut down the welding equipment.
9. Turn off the breaker.
10. Return the welding rod holder in proper place.
11. Clean your welding booth properly.
11. To protect the welding machine, cover it (if available).
Form #2

Date Revised:
Redilyn C. Agub
Revision # 01
HOUSEKEEPING SCHEDULE
Qualification Fbs ncii Station/Bldg Welding (WAF)
Area/Section Practice area
In-Charge
Schedule for the 2nd Semester, 2011

Responsible
ACTIVITIES Daily Every Weekly Every Month Remarks
Person other 15th ly
Day Day
1. Clean and check welding /
equipment/ accessories
from dust and oil; dry and
properly laid-out/
secured/stable
2. Clean and free welding /
booths and welding
positioners from
dust/rust /gums, used Mig
wire stubs and metal
scraps
3. Clean and arrange working /
tables according to floor
plan/lay-out; check
stability
4. Clean and check floor,
walls, windows, ceilings
• graffiti/dust/rust
• cobwebs and
outdated/unnecessary
objects/items
• obstructions
• any used
materials/scraps
(slugs, stubs) spilled
liquid
• open cracks (floor)
5. Clean and check work shop
ventilation and
illumination by dusting
lamps/bulbs, replacing
non-functional lamps and
keeping exhaust clean
6. Clean and check computer
set -monitor, CPU,
keyboards, mouse – free,
unnecessary markings,
dust; cables and plugs are
in order; well-arranged; all
items functional
7. Clean, inspect air
conditioning equipment:
• keep screen and filter
free from dust/rust
• Check selector knobs if
in normal positions and
are functional
• Check if drainage is OK
8. Clean, check and maintain
Tool Room
• Free of dust, not damp
• Tools in appropriate
positions/locations
• With visible
labels/signage
• Logbook and forms are
QUALIFICATION Date Developed: Document No.
complete, in order and July 2010
updated
TITLE Issued by:
Date Revised:
• Lights, ventilation – OK February 2012
Developed by: SCHOOL NAME Page 86 of 101
10. Clean and check Rest Redilyn C. Agub
Room Revision # 01
• Urinals, bowls, wash
basins, walls and
partitions are free from
stains, dirt, oils, graffiti
Form #3
WELDING WORKSHOP HOUSEKEEPING SCHEDULE
DAILY TASK YES NO
Dispose segregated waste; clean garbage bins /
Sweep floors; if wet, wipe dry /
Wipe and clean whiteboards /
Wipe and clean welding machine /
Clean and arrange welding booth /
WEEKLY TASK YES NO
Clean posters, visual aids and update /
accomplishment/Progress Charts
Clean bulbs/lamps/ceilings/walls /
Clean/Wash of windows/glasses/mirrors /

Date Revised:
Redilyn C. Agub
Revision # 01
Clean and check supplies, materials /
Sanitize garbage receptacles /
MONTHLY TASK YES NO
Conduct inventory /
Clean and arrange tool room /
Inspect electrical system; clean cables, wires /
Clean instructional materials & modules; arrange and put in /
order
Clean the grinder /
Form #4
WELDING LABORATORY EQUIPMENT MAINTENANCE SCHEDULE*
8 HOURS/2nd week 20 HOURS/2nd 30 HOURS/3rd week
 Clean electrical week  Check the welding
wiring, cables  Checked machine parts
and outlets the
 Clean welding condition
machine of the
grinder

Date Revised:
Redilyn C. Agub
Revision # 01
Form #5
EQUIPMENT MAINTENANCE SCHEDULE
EQUIPMENT TYPE Welding machine
EQUIPMENT CODE WM-01
LOCATION Practical work area
Schedule for the Month of May
ACTIVITIES MAN Dail Every Wee Ever Mon Remarks
POWER y Other kly y thly
Day 15t
h
Day
1. Check electrical Electricia / Activity is
wiring, cables n done
and outlets before and
Trainer
after using
 Clean and
the
kept dry
equipment
 Properly
labeled
2. Check welding Trainees / Activity is
rod holder done
Trainer
before and
 Parts are
after using
well-
the
secure/attach
equipment
ed
 Inspect for
damages
3. Check the Trainees / Full out
grinder defective
Trainer
parts
 Clean and
remove dust
 Parts are
well-secured/
attached
 Inspect for
damages and
replace parts
if necessary

Date Revised:
Redilyn C. Agub
Revision # 01
4. Run the Trainees / Check
equipment for 5 warranty
Trainer
minutes and and after
observe for service
unusual noise assistance
or abnormal from
operation. dealer

Date Revised:
Redilyn C. Agub
Revision # 01
Form #6
WORKSHOP INSPECTION CHECKLIST
QualificationShielded Metal Arc Welding NC II

PRACTICAL WORK Razim Hammed
Area/Section In-Charge
AREA V. Dionisio
YES NO INSPECTION ITEMS

/ 1. Are the welding booths clean? Arranged according to floor
plan/layout? Stable?
/ 2. Are floor, walls, ceilings, windows and doors clean, neat,
without obstructions or unnecessary odor? All hinges and
locks functional? With exit plans
/ 3. Is the welding machine set clean and dry? Cables, plugs,
welding rod holder, properly laid-out and functional? No
cuts or splices in flexible wires?
/ 4. Is the ventilation or exhaust fan clean and still working?
/ 5. Is the Tool Room free of dust, with legible and visible
labels / signage, logbook and forms complete, in order &
updated? Tools with safety guards and in appropriate
positions/location
/ 6. Is the wash area clean, sanitized, and free from
unnecessary objects such as mops and rags? Are all water,
drainage and electrical systems functional?
/ 7. Is the rest room well-cleaned, dry and sanitized, no
unacceptable odor and free from unnecessary objects such
as mops, rags, outdated signage, dangling objects? Are the
urinals, bowl, washbasins, walls and partitions free from
stains, dirt, oils, graffiti and unnecessary objects? Is it
equipped with adequate dipper and pails and properly
located after use? Are all water, drainage and electrical
systems functional?
/ 8. Is the workshop surroundings clean and cleared of
obstructions, no impounded water and with adequate lights?
/ 9. Are there available receptacles for waste? Are the waste
materials properly segregated and disposed?
Remarks:
Inspected by: Marites Dionisio (Supervisor)

Date: May 07, 2017
Form #7
Date Revised:
Redilyn C. Agub
Revision # 01
EQUIPMENT MAINTENANCE INSPECTION CHECKLIST
Equipment Type : WELDING MACHINE
Property Code/Number: WM-01
Location : Practical Work Area
YES NO INSPECTION ITEMS
/ 1. The electrical wiring cables and outlets are clean and dry?
Properly labeled?
/ 2. Welding rod holders are clean? Parts are secured/
attached? No damage?
/ 3. Rectifier are clean and no dust? Parts are well
secured/attached? No damage?
/ 4. Is the equipment in good condition? If not, was a report
prepared and submitted to authorized-personnel?
/ 5. Is the fan of the machine properly functioning?
/ 6. Welding transformer is properly clean? Free from grinding
particles or dust?
Remarks:
Inspected by: Marites Dionisio (Supervisor)

Date: May 22, 2017
Form #8
DANGER / CAUTION TAG-OUT INDEX AND RECORD AUDITS
Date Revised:
Redilyn C. Agub
Revision # 01
LOG DATE TYPE DESCRIPTION DATE
SERIAL ISSUED (Danger/Cautio (System COMPLETED
n) Components, Test
Reference, etc.)
2017-01 January, Caution/damage Grinder February,
2017 transformer 2017
2017-02 January, Danger/ Cable Grinder February,

2017 with cuts 2017
2017-03 January, Caution/damage AC-DC WM-01 February,

2017 fuse 2017
2017-04 January, Caution/damage AC-DC WM-02 February,

2017 fan 2017
Form #9

Date Revised:
Redilyn C. Agub
Revision # 01
WASTE SEGREGATION LIST
Qualificat
Visual Graphics Design NCIII
ion
Area/Sect
Practical Work Area
ion
In-Charge Juan S. Dela Cruz
GENERAL ACCUMULATED WASTE SEGRAGATION METHOD
WASTE Recycle Compose Dispose
1. excess cut papers /
2. ink bottles /
3. Broken lights /
4. Defective exhaust fan /
5. Broken Table /
6. broken mouse /
7. broken keyboard /
8. broken memory card /
9. scratch papers /
10. Defective rags/cleaning /
materials
Form #10

Date Revised:
Redilyn C. Agub
Revision # 01
WASTE SEGREGATION PLAN
Qualificat
Visual Graphics Design NCIII
ion
Area/Sect
Practical Work Area
ion
In-Charge Juan S. Dela Cruz
GENERAL ACCUMULATED WASTE

WASTE SEGRAGATIO ACTION
N METHOD
1. excess cut papers Dispose Weekly disposal
2. ink bottles Dispose Weekly disposal
3. Broken lights Dispose Weekly disposal
4. Defective exhaust fan Recycle Weekly repair
5. Broken Table Recycle Weekly repair
6. broken mouse Recycle Weekly repair
7. broken keyboard Recycle Weekly repair
8. broken memory card Dispose Weekly disposal
9. scratch papers Recycle Weekly collection
10. Defective rags/cleaning Compose Monthly composition
materials
REMARKS:
Disposal - All waste materials will be disposed weekly and will be collected
by the garbage collector every Saturday.
Recycle - All waste materials that are recyclable will be repaired by the
technical people every Saturday.
Composition – Composition of waste materials will happen on its

appropriate area.
Form #11
BREAK DOWN/REPAIR REPORT
Property ID Number GRN-01

Date Revised:
Redilyn C. Agub
Revision # 01
Property Name Portable Grinder
Findings Recommendation
Internal gear damage Replacement of gear
Inspected by: Reported to:
Razniel V. Dionisio Rodolfo Dionisio
Date: Date:
April 3, 2017 April 3, 2017
Subsequent Action Taken: Recommendation:
Inspection of the Equipment Replacement of gear
By: Reported to:
Technician Rodolfo Dionisio
Date: Date:
April 7, 2017 April 7, 2017
Form #12
WORK REQUEST

Date Revised:
Redilyn C. Agub
Revision # 01
Unit No. Description:
0001 Grinder
Observation: Damage carbon brush

Carbon brush should be replace Date Reported:
05/03/17
Reported by:
technician
Activity: Troubleshooting Date completed:
05/03/17
Sign:
Spare parts used: Carbon Brush
Form #13
SALVAGE REPORT
AREA / SECTION: Practical Work Area / Welding Laboratory
IN-CHARGE: name
Date Revised:
Redilyn C. Agub
Revision # 01
FACILITY TYPE PART ID RECOMMENDATION
Welding machine Rectifier Forward to welding
Workshops as
Instructional Material
Grinder Carbon brush Forward to welding
Workshops as
Instructional Material
PURCHASE REQUEST
DEPARTMENT: PR No. Date:

Date Revised:
Redilyn C. Agub
Revision # 01
2013-0415-1
Training Department April 16, 2017
SAI No.
SECTION: 143 Date:
VGD April 20, 2017
ALOBS No.
778-02 Date:
May 16, 2017
UNITS
ESTIMATED ESTIMATED
QUANTITY OF ITEM DESCRIPTION STOCK NO.
UNIT COST COST
ISSUE
5 Pieces Ruler 0024 10.00 50.00
2 Reams Letter size bond paper 0014 120.00 240.00
3 bottles Pigment ink 0078 65.00 195.00
Purpose:
1. Additional stocks of ruler
2. Replenishment of used bond papers
3. Refill for used ink
Approved by:
Signature
Juan Dela Cruz
Printed Name
Purchasing Officer
Designation

Date Revised:
Redilyn C. Agub
Revision # 01

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COMPETENCY-BASED LEARNING MATERIAL

Sector : TOURISM (HOTEL AND RESTAURANT)

Qualification Title: FOOD AND BEVERAGE SERVICES NC II

Module Title: Providing Room Service

Technical Education & Skills Development Authority

Language, literacy Average grade in: Average grade in:

Cultural and Ethnicity/culture:

Education & Highest Educational Attainment:

Date Developed: Document No.

Previous List down trainings related to TM

Special courses Other courses related to TM

Learning styles a. Visual - The visual learner takes mental

Date Developed: Document No.

b. Kinesthetic - described as the students in

Date Developed: Document No.

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

Date Developed: Document No.

Date Developed: Document No.

Date Developed: Document No.

Form 1.2: Evidence of Current Competencies acquired related to

2. WELCOME  Certificate Seminar  Submitted an

3. PROMOTE FOOD  Certificate Seminar  Submitted an

Date Developed: Document No.

4. PROVIDE FOOD  Certificate Seminar  Submitted an

5. PROVIDE ROOM  Certificate Seminar  Submitted an

6. RECEIVE AND  Certificate Seminar  Submitted an

Date Developed: Document No.

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

Form 1.3 Summary of Current Competencies Versus Required

Required Units of Current Training

Training Needs Module Title/Module of

Date Developed: Document No.

Date Developed: Document No.

Date Developed: Document No.

Date Developed: Document No.

Date Developed: Document No.

Date Developed: Document No.

Date Developed: Document No.

Date Developed: Document No.

Date Developed: Document No.

Date Developed: Document No.

Date Developed: Document No.

Performance Criteria Checklist

Self Check Answer Key

Learning Outcome Summary

Date Developed: Document No.

No. Unit of Competency Module Title Code

Prepare the dining

Welcome guests and

Promote food and TRS512389

Provide food and

Receive and handle TRS512392

Date Developed: Document No.

UNIT OF COMPETENCY : Provide Room Service

MODULE TITLE : Providing Room Service

MODULE DESCRIPTOR : This unit deals with the knowledge and

Date Developed: Document No.

Date Developed: Document No.

1. Answering Telephone promptly and courteously

The participants will have access to:

1. Name of the guest

Date Developed: Document No.

Job Sheets will help you practice your

________ _ __________

_________ _ __________