Documente Academic
Documente Profesional
Documente Cultură
(Rev.No.00-03/08/17)
A. Course Design
Course Description:
Trainees or students who wish to enter this training should possess the following
requirements:
Basic Competencies
No. of Hours: 18hrs
Basic Competencies
Unit of Competency: Participate in Workplace Communication
Module Title: Participating in Workplace Communication
Module Descriptor: This module covers the knowledge, skills and attitudes required to obtain, interpret and convey
information in response to workplace requirements.
Nominal Duration: 4hrs
Summary of Learning Outcomes:
Common Competencies
Unit of Competency: Develop and Update Industry Knowledge
Modules Title : Developing and Update Industry Knowledge
Module Descriptor: This module covers the knowledge, skills and attitudes required to access, increase and update Indus
Modules of Instruction try knowledge.
Nominal Duration: 2hrs
Summary of Learning Outcomes:
LO4. Handle queries through telephone, fax machine, internet and email
Core Competencies
Unit of Competency: Prepare the Dining Room/Restaurant for service
Module Title : Preparing the Dining Room/Restaurant 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.
Nominal Duration : 62hrs
Summary of Learning Outcomes:
Upon completion of this module, the trainee/ student must be able to:
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
Upon completion of this module, the trainee/ student must be able to:
Program:
Llorente Technical Institute (LTI)
LIST OF TOOLS
(As listed in the respected TR)
Program:
Name of TVI/Company:
Name of Tools Specification Quantity Quantity Difference Inspectors
Required on Site Remarks
Coffee pot, 2 pint 2 unit 2 unit
Tea pot, 2 pint 2 unit 2 unit
Salt and pepper shakers 4 pcs 4 pcs
Service trays Round shape, 6 pcs 6 pcs
stainless steel
Silver platter Pure white, for 1 doz 1 doz
fine dining
Round (bar) trays Plastic/steel 8 pc 8 pcs
Tooth pick holder Steel/plastic 8 pc 8 pcs
Napkin holders Stainless steel 12 pcs 12 pcs
Sugar container Stainless steel 6 pcs 6 pcs
Creamer container Stainless steel 6 pcs 6 pcs
Sauce / gravy boats Stainless steel 8 pcs 8 pcs
Soup tureen Stainless steel 8 pcs 8 pcs
Peppermill Stainless steel 4 pcs 4 pcs
Food tongs Stainless steel 6 pcs 6 pcs
Sauce ladles Stainless steel 2pcs 2pcs
Soup ladles Stainless steel 2 pcs 2 pcs
Cake server Stainless steel 2 pcs 2 pcs
Water pitcher Glass type 6 pcs 6 pcs
Plate cover (room service) Round shape 8 pcs 8 pcs
stainless steel
Ice buckets with tongs Glass 2 pcs 2 pcs
Table cloth 54”x54, white and 4 pcs 4 pcs
Table skirting cloths White and tail blue 2 pcs 2 pcs
Rectangular table cloth White 2pcs 2pcs
Side towel White color 4 pcs 4 pcs
Cloth table napkin 16”x16” white 30pcs 30 pcs
Table napkin 16”x16,white color 30 pcs 30 pcs
Note: Columns 1-4 to be filled out by Institutional/Company, Columns 5-6 to be filled out by PO/Expert
Continue in additional sheet
LIST OF CONSUMABLE/MATERIALS
(As listed in the respected TR)
Program:
Name of TVI/COMPANY
Program:
Name of TVI:
Inspected by: