TESDA-OP-CO-01-F03

(Rev. No. 00- 03/08/17)

LETTER OF APPLICATION/INTENT

August 5, 2021

DIR. JIMMICIO S. DAOATEN

PROVINCIAL DIRECTOR
TESDA- PO. PANGASINAN
Provincial Capitol Compound Lingayen, Pangasinan

Dear Sir/Madam:

We would like to express our intention to apply for program registration for the fol-
lowing qualification(s):

Qualification Training Duration

(No. of Hours)

1.FOOD AND BEVERAGE SERVICES NC II 356 hours / 45 days

Enclosed are the required documents.

We hope for your immediate action on this application.

Very truly yours,

MS. ALYSSA U. ESPINOZA

School Administrator

Attachments:(As indicated in the Program Registration Checklist)

1. Corporate Administrative Documents
2. Curricular Requirements
3. Faculty and Personnel
4. Program Guidelines
5. Support Services
 TESDA-OP-CO-01-F05
(Rev. No. 00- 03/08/17)
Program Registration Requirement Checklist
(For Institution-based Programs)

Name of TVI ST. BENEDICTUS TRAINING AND ASSESSMENT CENTER

INC.
Brgy. Lumbang, Calasiao, Pangasinan, Philippines
Address Telephone Numbers: (075) 540-3878 /09100971665
Program Applied FOOD AND BEVERAGE SERVICES NC II Duration: 356 hrs
No. of trainees per batch: 25 trainees
Training Capacity
No. of batches per year: 5 batches per year
Program Registration Requirements
Compliant
Remarks
Yes No
1. CORPORATE AND ADMINISTRATIVE
DOCUMENTS
a) Letter of Application/Intent (TESDA-
OP-CO-F03)
b) Board Resolution/Academic Council
Resolution to offer the program signed
by the Board Secretary and attested
by the Chairperson (SUCs, LCUs, and
private institutions) Board
Resolution/Academic Council Resolu-
tion must specifically cover the train-
ing delivery site)
c) Special law creating the institution
(for public institution) e.g. Republic
Act, Executive Order, Sangguniang
Resolutions)
d) Securities and Exchange Commission
(SEC) Registration for private
institutions
e) Articles of Incorporation (indicate main
address)
f) Proof of building Ownership or
contract of lease (covering at least two
years) upon application for new pro-
gram. For succeeding application a
valid contract of lease
g) Current Fire Safety Certificate
(training site)
h) For Institutions that will branch out
The Articles of Incorporation & Bylaws
must state reasons for opening of the
branch. The Articles of Incorporation
signed by majority of the Incorporators
must be notarized and received by
SEC
Name of TVI ST. BENEDICTUS TRAINING AND ASSESSMENT CENTER
INC.
Brgy. Lumbang, Calasiao, Pangasinan, Philippines
Address Telephone Numbers: (075) 540-3878 /09100971665
Program Applied FOOD AND BEVERAGE SERVICES NC II Duration: 356 hrs
No. of trainees per batch: 25 trainees
Training Capacity
No. of batches per year: 5 batches per year
Program Registration Requirements
Compliant
Remarks
Yes No

2. CURRICULAR REQUIREMENTS
a) Competency-based Curriculum
(TESDA-OP-CO-01-F11) indicating
the qualification being addressed
and the competencies to be
developed
a.1 Course Design
a.2 Modules of Instruction
b) List of Equipment (TESDA-OP-CO-01-
F13), Tools (TESDA-OP-CO-01-F14)
and Consumables/Materials (TESDA-
OP-CO-01-F15) necessary to deliver
the program

c) List of instructional materials (TESDA-

OP-CO-01-F16) (such as reference
materials, slides, video tapes, internet
access and library resource necessary
to deliver the program
d) List of Physical Facilities (TESDA-
OP-CO-01-F17) and List of Off-Cam-
pus Physical Facilities TESDA-OP-
CO-01-F18)
e) Shop layout of training facilities indi-
cating the floor area
f) Institutional Assessment
Note: Actual Assessment Tools
should be shown during inspection
3. FACULTY AND PERSONNEL
a) List of Officials (TESDA-OP-CO-01-
F19)
Name of TVI ST. BENEDICTUS TRAINING AND ASSESSMENT CENTER
INC.
Brgy. Lumbang, Calasiao, Pangasinan, Philippines
Address Telephone Numbers: (075) 540-3878 /09100971665
Program Applied FOOD AND BEVERAGE SERVICES NC II Duration: 356 hrs
No. of trainees per batch: 25 trainees
Training Capacity
No. of batches per year: 5 batches per year
Program Registration Requirements
Compliant
Remarks
Yes No
b) List of Trainers (TESDA-OP-CO-01-
F20) with their qualifications, areas
of expertise, and courses/seminars at-
tended with supporting evidence
available, such as relevant NTTC/
trainer qualification certificates and
certification of employment. For NTR
programs, copy of Training Certificate
on Trainers Methodology I or other
Trainer Methodology Certificates, and
evidence of specialization of the
trainer of the program. A certified true
copy of notarized contract of employ-
ment by the applicant TVI is required.

c) List of Non-Teaching Staff

(TESDA-OP-CO-01-F21) with their
qualifications with supporting
evidences available, such as copies of
certificates/contracts of employment,
etc.

4. PROGRAM GUIDELINES
a) Program fees, with breakdown of tu-
ition and other fees and schedule of
fee payment duly signed by the school
head indicating the effectivity of school
year
b) Documented grading system, details
of which are provided to students/
trainees at the start of their program
c) Entry requirements for the program
comply with the relevant training
regulations if applicable

d) Rules on attendance

5. SUPPORT SERVICES
a) Health services are available to the
Name of TVI ST. BENEDICTUS TRAINING AND ASSESSMENT CENTER
INC.
Brgy. Lumbang, Calasiao, Pangasinan, Philippines
Address Telephone Numbers: (075) 540-3878 /09100971665
Program Applied FOOD AND BEVERAGE SERVICES NC II Duration: 356 hrs
No. of trainees per batch: 25 trainees
Training Capacity
No. of batches per year: 5 batches per year
Program Registration Requirements
Compliant
Remarks
Yes No
students/trainees. If these services are
contracted out or out-sourced, the
contract or MOA or similar documents
must be submitted.
b) Job Linkaging and Networking Ser-
vices (JLNS)which include Career Ser-
vices and Employment Facilitation
available to students/trainees/TVET
graduates (reference: Section IV, let-
ter A – Delivery Platforms of
JLNS Nos. 1-4 of the TESDA Circular
No. 38, series of 2016)
c) Community outreach program – op-
tional
d) Research program, activities that will
support continuing development of the
program of the school – optional
6. Additional Requirements for DTS/DTP Applicants
a) Application Letter of the TVI and the
Establishment
b) Accomplished Application form for TVI
and for Establishment
c) Photocopy of TVI’s CTPR
d) Photocopy of Establishment SEC
Registration
e) Memorandum of Agreement with
partner Establishment/s
f) Training Plan (DTS Form 5)
g) Certification issued by the TVI
designating the Industrial Coordinator

h) Certification issued by the company

designating the In-plant Trainer
Forms – refer to TESDA Circular No. 31
Series 2012 - Guidelines in Implementing the
Dual Training System (DTS) Programs and
Dualized Training Programs (DTP)
a) Copy of CTPR of the registered
institution-based program
 Name of TVI ST. BENEDICTUS TRAINING AND ASSESSMENT CENTER
INC.
Brgy. Lumbang, Calasiao, Pangasinan, Philippines
Address Telephone Numbers: (075) 540-3878 /09100971665
Program Applied FOOD AND BEVERAGE SERVICES NC II Duration: 356 hrs
No. of trainees per batch: 25 trainees
Training Capacity
No. of batches per year: 5 batches per year
Program Registration Requirements
Compliant
Remarks
Yes No
b) Copy of the approved program
registration documents
c) LTO Registration of the prime mover
of the MBC ( for delivered in a self-
contained van)
d) Design/lay-out of the MBC
Reference: TESDA Circular No. 27 Series of
2009 Operational Polices in the Registration
of Mobile Training Classrooms, Park and
Training Programs (MBC-MTP) and TESDA
Order 28 Series in 2012 – Addendum and
Amendments to the Guidelines and
Registration of Mobile Training Program
(MTP)
(Note: Erasure is not allowed on the submitted checklist of requirements)

General Comments/Remarks:

Prepared by: Noted by:

CARMENCITA DG. LOPEZ JIMMICIO S. DAOATEN

PO UTPRAS Focal Person Provincial Director
Date: Date:
 TESDA-OP-CO-01-F05
(Rev. No. 00- 03/08/17)

Program Registration Requirement Checklist

(Company/Enterprise-based Programs)
Name of Company ST. BENEDICTUS TRAINING AND ASSESSMENT
CENTER INC.
Brgy. Lumbang, Calasiao, Pangasinan, Philippines
Address Telephone Numbers: (075) 540-3878 /09100971665
Program Applied FOOD AND BEVERAGE SERVICES NC II Duration: 356 hrs
No. of Trainees per batch: 25 trainees
Training Capacity
No. of Batches per year: 5 batches per year
Program Registration Requirements
Compliant
Program Registration Requirements Remarks
Yes No
1. CORPORATE AND
ADMINISTRATIVE DOCUMENTS
a) Letter of Application/Intent
(TESDA-OP-CO-F01)
b) Securities and Exchange Commis-
sion (SEC) Registration for Corpo-
ration.
For sole proprietorship, a DTI Reg-
istration is required.
c) Proof of building ownership or
contract of lease (covering at least
two years) upon application for
new program. For succeeding ap-
plication a valid contract of lease)
d) Current Fire Safety Certificate
(training site)
2. CURRICULAR REQUIREMENTS
a) Competency-based Curriculum
(TESDA-OP- CO-01-F08)
indicating the qualification
being addressed and the com-
petencies to be developed
a.1 Course Design
a.2 Modules ofInstruction
b) List of Equipment (TESDA-OP-
CO-01-F13), Tools (TESDA-OP-
CO-01-F14), and Consumables
(TESDA-OP-CO-01-F15) neces-
sary to deliverthe program
 Name of Company ST. BENEDICTUS TRAINING AND ASSESSMENT
CENTER INC.
Brgy. Lumbang, Calasiao, Pangasinan, Philippines
Address Telephone Numbers: (075) 540-3878 /09100971665
Program Applied FOOD AND BEVERAGE SERVICES NC II Duration: 356 hrs
No. of Trainees per batch: 25 trainees
Training Capacity
No. of Batches per year: 5 batches per year
Program Registration Requirements
Program Registration Requirements Compliant Remarks
c) List of Physical Facilities
(TESDA-OP-CO-01-F17) and List
of Off-Campus Physical Facilities
TESDA-OP-CO-01-F18) indicating
floor area
d) Shop layout of training facilities
indicating the floor area
3. Trainer/HRD Personnel
a) List of Trainers (TESDA-OP-CO-
01-F20) with their qualifications,
areas of expertise, and courses/
seminars attended with sup-
porting evidence available, such as
relevant NTTC/trainer qualification
certificates and certification of
employment.)
(Note: Erasure is not allowed on the submitted checklist of requirements)

General Comments/Remarks:

Prepared by: Noted by:

CARMENCITA DG. LOPEZ JIMMICIO S. DAOATEN

PO UTPRAS Focal Person Provincial Director
Date: Date:

TESDA-OP-CO-01-F11
 (Rev. No. 00- 03/08/17)

COMPETENCY-BASED CURRICULUM

A. Course Design

Course Title: FOOD AND BEVERAGE SERVICE NC II (MIGRATED)

Nominal Duration: 356 HOURS Class room Training + 142 hours On the Job training

Qualification Level: NC II

Course Description:

This course is designed to enhance the knowledge, skills and attitude in FOOD
AND BEVERAGE SERVICES NC II in accordance with industry standards. It covers
basic, common and core competencies required in the delivery of food and beverage
service in various food service facilities. It covers the core competencies on preparing
the dining room for service, welcoming guests and talking 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.

ENTRY REQUIREMENTS:

Trainees/students must possess the following requirements:

 can communicate basic English both oral and written

 at least completed the 10 year basic education
 can perform basic mathematical computation

TESDA-OP-CO-01-F11
 (Rev. No. 00- 03/08/17)

COURSE STRUCTURE
BASIC COMPETENCIES
No. of Hours: 18 Hours

Unit of Competency Module Title Learning Outcomes Nominal

Duration
1. Participate in Participating in 1.1 Obtain and convey work- 5 hours
workplace commu- workplace com- place information
nication munication 1.2 Speak English at a basic op-
erational level
1.3 Participate in workplace
meeting and discussion
1.4 Complete relevant work re-
lated documents
2. Work in a team Working in a team 2.1 Describe team role and scope 4 hours
environment environment 2.2 Identify own role and responsi-
bility within team
2.3 Work as a team member
2.4 Work effectively with col-
leagues
2.5 Work in socially diverse envi-
ronment
3. Practice career Practicing career 3.1 Integrate personal objectives 4 hours
professionalism professionalism with organizational goals
3.2 Set and meet work priorities
3.3 Maintain professional growth
and development
4. Practice occupa- Practicing occu- 4.1 Identify hazards and risks 5 hours
tional health and pational health 4.2 Evaluate hazards and risks
safety procedures and safety proce- 4.3 Control hazards and risks
dures 4.4 Maintain OHS awareness
4.5 Perform basic first-aid proce-
dures
 TESDA-OP-CO-01-F11
(Rev. No. 00- 03/08/17)

COMMON COMPETENCIES
No. of Hours: 18 Hours

Unit of Competency Module Title Learning Outcomes Nominal

Duration
1. Develop and up- Developing and up- 1.1 Seek information on the industry 3 hours
date industry dating industry 1.2 Update industry knowledge
knowledge knowledge 1.3 Develop and update local knowl-
edge
1.4 Promote products and services to
customers

2. Observe work- Observing work- 2.1 Follow hygiene procedures 3 hours

place hygiene place hygiene pro- 2.2 Identify and prevent hygiene
procedures cedures risk

3. Perform computer Performing com- 3.1 Plan and prepare for task to be 4 hours
operations puter operations undertaken
3.2 Input data into a computer
3.3 Assess information using com-
puter
3.4 Produce/ output data using com-
puter system
3.5 Maintain computer system and
equipment
4. Perform workplace Performing work- 4.1 Follow workplace procedures for 4 hours
and safety prac- place and safety health, safety and security prac-
tices practices tices
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 presen-
tation standards
4.6 Maintain a safe and secure
workplace
5. Provide effective Providing effective 5.1 Greet customers 4 hours
customer service customer service 5.2 Identify customers’ needs
5.3 Deliver service to customer
5.4 Handle queries through use of
common business tools and
technology
 5.5 Handle complaints/conflict situa-
tions, evaluation and recom-
mendations

TESDA-OP-CO-01-F11
(Rev. No. 00- 03/08/17)

CORE COMPETENCIES
No. of Hours: 320 Hours
 Unit of Competency Module Title Learning Outcomes Nominal
Duration
1. Prepare the din- Preparing the dining 1.1 Take table reservation 40 hours
ing room/ restau- room/ restaurant
area for service
1.2 Prepare service station and equip-
rant area for ser- ment
vice
1.3 Set-up the tables in the dining area
1.4 Set the mood/ambiance/ of the din-
ing area
2. Welcome guests Welcoming guests 2.1 Welcome and greet guests 40 hours
and take food and and take food and 2.2 Seat the guest
beverage orders
beverage orders 2.3 Take food and beverage orders
2.4 Liaise between kitchen and service
areas
3. Promote food and Promoting food and 3.1 Know the product 60 hours
beverage prod- beverage products
3.2 Undertake suggestive selling
ucts 3.3 Carry out upselling strategies
4. Provide food and Providing food and 4.1 Serve food orders 70 hours
beverage ser- beverage services to
guests
4.2 Assist the diners
vices to 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
5. Provide room ser- Providing room ser- 5.1 Take and process room service or- 90 hours
vice vice
ders
5.2 Set up trays and trolleys
5.3 Present and serve food and bever-
age orders to guests
5.4 Present room service account
5.5 Clear away room service equipment
6. Receive and han- Receiving and han- 6.1 Listen to the complaint 20 hours
dle guest con- dling guest concerns
6.2 Apologize to the guest
cerns 6.3 Take proper action on the complaint
6.4 Record complaint

ASSESSMENT METHODS:

 Individual and group demonstration (Practical application)

 Written examination
 Individual report
COURSE DELIVERY:
 Group discussion
 Demonstration
 Film viewing
 Modular instruction
 Practical application
 Reporting
 Industry immersion
 E-learning
 SUMMARY CURRICULUM DESIGN

TVET QUALIFICATION: FOOD AND BEVERAGE SERVICES NC II

NOMINAL DURATION: 356 Hours Classroom Training
142 Hours On-The-Job Training
NAME OF INSTITUTION: St. Benedictus Training and Assessment Center, Inc.

UNIT CODE BASIC COMPTENCIES ( 18 HOURS) NUMBER OF

HOURS
500311105 Participate workplace communication 5 Hours
500311106 Work in team environment 4 Hours
500311107 Practice career professionalism 4 Hours
500311108 Practice occupational health and safety procedures 5 Hours
UNIT CODE COMMON COMPTENCIES ( 18 HOURS)
TRS311201 Develop and update industry knowledge 3 Hours
TRS311202 Observe workplace hygiene procedures 3 Hours
TRS311203 Perform computer operations 4 Hours
TRS311204 Perform workplace and safety practices 4 Hours
TRS311205 Provide effective customer service 4 Hours
UNIT CODE CORE COMPTENCIES ( 320 HOURS)
TRS512387 Prepare the dining room/restaurant area for service 40 Hours
TRS512388 Welcome guest and take food and beverage orders 40 Hours
TRS512389 Promote food and beverage products 60 Hours
TRS512390 Provide food and beverage services to guests 70 Hours
TRS512391 Provide room service 90 Hours
TRS512392 Receive and handle guest concerns 20 Hours
TOTAL 356 HOURS
ON THE JOB TRAINIG 142 HOURS
TOTAL 498 HOURS
FACILITIES:

Lecture Laboratory Area

Comfort Room (Male and Female)
Tool Room supply Room
Circulation Area

QUALIFICATION OF INSTRUCTORS/TRAINERS:

 Must be a holder of National TVET Trainers Certificate (NTTC) Level I in Food

and Beverage Services NC II
 Mush have at least 2 years industry experience
 Must have attended and/or has been involved in food and beverage service
trainings seminars conventions or related activities in the last 5 years.
 RESOURCES
Recommended list of tools, equipment and materials for the training of 25 trainees for
Food and Beverage Services NC II (Amended)
Qty Tools Qty Tools Qty Materials
DINNERWARE CUTLERIES 4 pcs 54” x 54 table cloth
24 pcs Dinner plates 10” 24 pcs Dinner knives 2 pcs Table skirting cloth
Show/service plates/
charging plate, Any
6 pcs kind or type, 11-14"
24 pcs Dinner forks 2 pcs Rectangular table cloths
or 12-16"
24 pcs Salad plates 7, 8 “ 24 pcs Salad knives 4 pcs Side towels
24 pcs Fish plates 8, 9” 24 pcs Salad forks 30 pcs 16”x16” cloth table napkin
24 pcs Dessert plates 7,8” 24 pcs Fish knives Consumables
Side plates or
24 pcs 24 pcs Fish forks 2 pcs Menu folders
bread plates 6”
Soup spoons (cream
24 pcs Soup plate/bowl 24 pcs 2 pcs Order pads
and consume)
2 pcs. Bill folder/change trays
Cups and saucers
24 pcs 24 pcs Dessert spoons Qty Equipment
5 6 oz.
12 pcs Consomme cup 24 pcs Dessert forks 1 unit Waiter station/cabinet
2 units Coffee pot 24 pcs Teas spoons 2 pcs Tray stand (optional)
2 units Tea pot 24 pcs Cocktail forks 2 pcs. Oval tray
Salt and pepper
4 pcs 6 pcs Service forks 2 sets Wine bucket with stand
shakers
Cork screw or waiter's
6 pcs Rectangular trays 6 pcs Service spoons 4 pcs
friend
8 pcs Silver platters 24 pcs Steak knives 1 pc Decanter (optional)
8 pcs Round (bar) trays 24 pcs Butter knives 4 pcs Bread basket
4 pcs Tooth pick holders 24 pcs Oyster forks 1 pc Wine basket (optional)
6 pcs Napkin holders GLASSWARE
TABLES/CHAIRS
5 pcs Sugar containers 24 pcs Red wine glasses
Square/rectangular tables
5 pcs Creamer containers 24 pcs White wine glasses 4 pcs
(4’s/6’s)
4 pcs Sauce/gravy boats 24 pcs Water goblets 2 pcs Round tables (8’s)
4 pcs Soup tureen 24 pcs Juice glasses/hi ball 36 pcs Dining/Banquet chairs
Rectangular table/ buffet
2 pcs Peppermill 24 pcs Champagne flute 2 pcs.
table
Round table cloth - 8
2 pcs Food tongs 24 pcs Collins glasses 2 pcs.
seater
Pilsner glasses/ice
2 pcs Sauce ladles 24 pcs 1 Point of Sale (POS)
tea glasses
2 pcs Soup ladles 24 pcs Cocktail forks 1 unit Room service trolley
Pilsner glasses/ice
2 pcs Cake servers 24 pcs
tea glasses
6 pcs Water pitchers
Food cover (differ-
8 pcs
ent sizes)
Ice bucket with
2 pcs
tongs

TESDA-OP-CO-01-F11
(Rev. No. 00- 03/08/17)

MOUDLE OF INSTRUCTION
 BASIC COMPTENCIES

Unit of Competency: Participate in workplace communication

Modules Title: Participating in workplace communication
Module descriptor: This unit covers the knowledge, skills and attitudes required to
gather, interpret and convey information in response to work-
place requirements.
Nominal Duration: 5 hours

Summary of learning Outcomes:

LO1. Obtain and convey workplace information

LO2. Speak English at a basic operational level
LO3. Participate in workplace meeting and discussion
LO4. Complete relevant work related documents

DETAILS OF LEARNING OUTCOMES:

LO1. Obtain and convey workplace information

Assessment Criteria Contents Conditions Methodologists Assessment
Methods
1.1 Specific and relevant  Part of  Writing  Group dis-  Written test
information is accessed speech materials cussion  Practical
from appropriate sources  Sen- (pen &  Interaction perfor-
tence paper)  Lecture mance test
1.2 Effective questioning , con-  Refer-  Reportorial  interview
active listening and speak- struc- ences
ing skills are used to tion (books)
gather and convey infor-  Effec-  manuals
mation tive
com-
1.3 Appropriate medium is muni-
used to transfer informa- cation
tion and ideas  Con-
duct in-
1.4 Appropriate non- ver- ter-
bal communication is used views

1.5 Appropriate lines of

communication with super-
visors and colleagues are
identified and followed

1.6 Defined workplace pro-

cedures for the location
and storage of information
are used

1.7 Personal interaction is

carried out clearly and con-
cisely
LO2. Speak English at a basic operational level

Assessment Criteria Contents Conditions Methodologists Assessment

Methods
2.1 Simple conversations  Technical  Writing  Group discus-  Demonstra-
on familiar topics with work writing materials sion tion
colleagues is participated  Effective (pen & pa-  Interaction  Observation
communi- per)  Lecture  Interviews/
2.2 Simple verbal instruc- questioning
cation  Refer-
tions or requests are re-
 Sentence ences
sponded to
construc- (books)
2.3 Simple requests are
tion  Manuals
made

2.4 Routine procedures are

described

2.5 Likes, dislikes and pref-

erences are expressed

2.6 Different forms of ex-

pression in English is identi-
fied

LO3. Participate in workplace meeting and discussion

Assessment Criteria Contents Conditions Methodologists Assessment

Methods
3.1 Team meetings are  Sentence  Paper  Group discus-  Demonstra-
attended on time
construc-  Pencil/ball sion tion
3.2 Own opinions are tion pen  Interaction  Observation
clearly expressed and  Technical  Refer-  Practice ses-  Interviews/
those of others are lis- writing ences sion questioning
tened to without interrup-  Recording (books)
tion
information  manuals
3.3 Meeting inputs are
consistent with the meet-
ing purpose and estab-
lished protocols

3.4 Workplace interac-

tions are conducted in a
courteous manner

3.5 Questions about sim-

ple routine workplace pro-
cedures and maters con-
cerning working condi-
tions of employment are
asked and responded to

3.6 Meetings outcomes

are interpreted and imple-
mented
LO4. Complete relevant work related documents

Assessment Criteria Contents Conditions Methodologists Assessment

Methods
4.1 Range of forms relat-  Basic  Paper  Group discus-  Demonstra-
ing to conditions of em- mathemat-  Pencil/ball sion tion
ployment are completed ics pen  Interaction  Observa-
accurately and legibly
 Technical  Refer-  lecture tion
writing ences  Interviews/
4.2 Workplace data is
recorded on standard
 Types of (books) questioning
workplace forms and doc-
forms  manuals
uments

4.3 Basic mathematical

processes are used for
routine calculations

4.4 Errors in recording in-

formation on forms/ docu-
ments are identified and
properly acted upon

4.5 Reporting require-

ments to supervisor are
completed according to
organizational guidelines
Unit of Competency: Work in a team environment
Modules Title: Working in a team environment
Module descriptor: This unit covers the knowledge, skills and attitudes to identify
role and responsibility as a member of a team
Nominal Duration: 4 hours

Summary of learning Outcomes:

LO1. Describe team role and scope

LO2. Identify own role and responsibility within team

LO3. Work as a team member

LO4. Work effectively with colleagues

LO5. Work in socially diverse environment

DETAILS OF LEARNING OUTCOMES:

LO1. Describe team role and scope

Assessment Criteria Contents Conditions Methodologists Assessment

Methods
1.1 The role and objective  Team role  SOP of  Group discus-  Written test
of the team is identified  Relation- workers sion/interaction  Observation
from available sources of ship and  Job pro-  Case studies  Simulation
information responsi- cedures  Simulation/  Role playing
bilities  Client / role play
1.2 Team parameters, re-
 Role and suppler
porting relationships and
responsi- instruc-
responsibilities are identi-
fied from team discus-
bilities with tions
sions and appropriate ex-
team envi-  Quality
ternal sources ronment standards
 Relation-  Organiza-
ship within tional or
a team external
personnel
LO2. Identify own role and responsibility within team

Assessment Criteria Contents Conditions Methodologists Assessment

Methods
2.1 Individual role and re-  Commu-  Group dis-  Group discus-  observation
sponsibilities within the nication cussion/in- sion/interaction of work ac-
team environment are process teraction  case studies tivities
identified
 Team  Case stud-  simulation  observation
structure ies through sim-
2.2 Roles and responsibil-
ity of other team members
 Team  simulation ulation or
are identified and recog-
roles role play
nized  Group  case studies
planning and secnar-
2.3 Reporting relationships and deci- ios
within team and external to sion mak-
team are identified ing
 Specific
diversity
issues

LO3. Work as a team member

Assessment Criteria Contents Conditions Methodologists Assessment

Methods
3.1 Effective and appro-  Commu-  Operated in  Group discus-  Observa-
priate forms of communi-
nication a team to sion/interaction tion of work
cations used and interac-
tions undertaken with tech- complete  Case studies activities
team members who con- niques workplace  Simulation  Observa-
tribute to known team ac-  Team activity tion through
tivities and objectives structure  Worked ef- simulation
3.2 Effective and appro-  Team fectively or role play
priate contributions made roles with others  Case stud-
to complement team ac-  Group  Conveyed ies and
tivities and objectives, planning information scenarios
based on individual skills in written or
and deci-
and competencies and
workplace context sion mak- oral form
ing  Followed
3.3 Observed protocols in designated
reporting using standard work plan
operating procedures
for the job
 Reported
3.4 Contribute to the de- outcomes
velopment of team work
plans based on an under-
standing of team’s role
and objectives and indi-
vidual competencies of
the members.

LO4. Work effectively with colleagues

Assessment Criteria Contents Conditions Methodologists Assessment

 Methods
4.1 Information is commu-  Commu-  SOP of  Group discus-  Observa-
nicated clearly and in nication workplace sion/interaction tion of work
concise manner using ap- process  Job proce-  Case studies activities
propriate communication
 Planning dures  Simulation  Observa-
techniques
and de-  Client / sup- tion through
cision plier in- simulation
4.2 Relationships are es-
tablished and maintained
making structions or role play
effectively with colleagues  Quality  Case stud-
standards ies and
4.3 Work activities are  Organiza- scenarios
performed within the team tional or ex-
to ensure achievement of ternal per-
team goals sonnel

LO5. Work in socially diverse environment

Assessment Criteria Contents Conditions Methodologists Assessment

Methods
5.1 Customers and col-  Commu-  SOP of  Group discus-  Observa-
leagues from diverse nication workplace sion/interaction tion of work
backgrounds are commu- process  Job proce-  Case studies activities
nicated with, in all verbal
 Planning dures  Simulation  Observa-
and non-verbal forms
and de-  Client / sup- tion through
cision plier in- simulation
5.2 Cross cultural misun-
derstandings are dealt
making structions or role play
with, taking account of  Quality  Case stud-
cultural considerations standards ies and
 Organiza- scenarios
tional or ex-
ternal per-
sonnel
Unit of Competency: Practice Career Professionalism
Modules Title: Practicing Career Professionalism
Module descriptor: This unit covers the knowledge, skills and attitudes in promot-
ing career growth and advancement
Nominal Duration: 4 hours

Summary of learning Outcomes:

LO1. Integrate personal objectives with organizational goals

LO2. Set and meet work priorities
LO3. Maintain professional growth and development

DETAILS OF LEARNING OUTCOMES:

LO1. Integrate personal objectives with organizational goals

Assessment Cri- Contents Conditions Methodologists Assessment

teria Methods
1.1 Personal  Personal de-  Workplace  Discussion/interaction  Interview
growth and work velopment so-  Code of ethics  Simulation  Written exami-
plans are pursued cial aspects nation
towards improving Intra and in-  Organiza-  Demonstration/practi-  Role play
the qualifications terpersonal tional goals cal hand on exercises
set for the profes- development  Hand-outs  Competency based
sion  Organiza- and PD-social learning materials
tional goals aspects method
1.2 Intra- and inter-  Personal hy-  CD’s
personal relation- giene and
ships are main- practices
tained in the  Code of con-
course of manag- duct code of
ing oneself based ethics
on performance
evaluation

1.3 Commitment to
the organization
and its goal is
demonstrated in
the performance of
duties
LO2. Set and meet work priorities

Assessment Crite- Contents Conditions Methodologists Assessment Meth-

ria ods
2.1 Competing de-  Work val- Tools  Lecture/discus-  Interviews oral
mands are priori- Assessment
tized to achieve
ues and sion  Written
ethics tools for  Research/  Portfolio as-
personal, team and
organizational goals  Company case studies project sessment
Equipment
and objectives. policies  simulation
 Simulated
 Company
2.2 Resources are laboratory
utilized efficiently operating
room
and effectively to procedures
manage work priori- and stan-  Electronic
ties and commit- dards learning de-
ments vice
 Gender
and devel-  Computer
2.3 Practices along
opment  Television
economic use and
maintenance of  Personal and videos
equipment and fa- hygiene set
cilities are followed Materials/sup-
as per established plies
procedures  Case stud-
ies
 Prints and
media

LO3. Maintain professional growth and development

Assessment Criteria Contents Conditions Methodologists Assessment

Methods
3.1 Trainings and career  certifications Materials/  Film Viewing  Interview-oral
opportunities are identi- and license supplies  Lecture  Written
fied and availed of based appreciation  certificates  Group Discussion  Observation
on job requirements  participate and licenses  Research
in training  pen and pa-  Simulated Train-
3.2 Recognitions are programs per ing Workshops
sought/received and  awards/ re-
demonstrated as proof of wards
career advancement

3.3 Licenses and/or certi-

fications relevant to job
and career are obtained
and renewed
 Unit of Competency: Practice Occupational Health and Safety Procedures
Modules Title: Practicing Occupational Health and Safety Procedures
Module descriptor: This unit covers the outcomes required to comply with regula-
tory and organizational requirement for occupational health
and safety.
Nominal Duration: 5 hours

Summary of learning Outcomes:

LO1. Identify hazards and risks

LO2. Evaluate hazards and risks
LO3. Control hazards and risks
LO4. Maintain Operational Health and Safety awareness
LO5. Perform basic first-aid procedures

DETAILS OF LEARNING OUTCOMES:

LO1. Identify hazard and risks

Assessment Crite- Contents Conditions Methodologists Assessment

ria Methods
1.1 Safety regula-  Hazards/risks 1. Handouts  Interactive-lec-  Interview –
tions and workplace identification on ture oral
safety and hazard and control  Situation analy-  Written
control practices and
 Threshold  Phil. OHS sis  simulation
procedures are clari- standards
Limit Value –  Symposium
fied and explained  Effects of
TLV  Film viewing
based on organiza- hazards in
tion procedures
 OHS indica-  Group dynam-
tors the work- ics
 Organization place
1.2 Hazards/risks in
the workplace and safety health  Ergonomics
their corresponding protocol  ECC regu-
indicators are identi-  Safety con- lations
fied to minimize or sciousness 2. TLV Table
eliminate risk to co-  Health con- 3. CD’s VHS
workers, workplace sciousness tapes,
and environment in  First-aid pro- trans-
accordance with or- cedures and parencies
ganization proce-
practices
dures

1.3 Contingency
measures during
workplace acci-
dents, fire and other
emergencies are
recognized and es-
tablished in accor-
dance with organiza-
tion procedures

LO2. Evaluate hazard and risks

Assessment Crite- Contents Conditions Methodologists Assessment
 ria Methods
2.1 Terms of maxi-  Hazards/risks 1. Handouts  Interactive-lec-  Interview –
mum tolerable limits identification on ture oral
which when ex- and control  Situation anal-  Written
ceeded will result in  Threshold Limit  Phil. OHS ysis  simulation
harm or damage Value –TLV standards  Symposium
are identified based  OHS indicators  Effects of
on threshold limit  Film viewing
 Organization hazards in
values (TLV)  Group dynam-
safety and the work- ics
health protocol place
2.2 Effects of the
 Safety con-  Ergonomics
hazards are deter-
sciousness  ECC regula-
mined
 Health con- tions
sciousness 2. TLV Table
2.3 OHS issues
 First-aid proce- 3. CD’s VHS
and/or concerns
dures and prac- tapes,
and identified safety
tices transparen-
hazards are re-
ported to desig- cies
nated personnel in
accordance with
workplace require-
ments and relevant
workplace OHS leg-
islation

LO3. Control hazard and risks

Assessment Criteria Contents Conditions Methodologists Assessment

Methods
3.1 Occupational Health  Clean air 1. Hand-  Interactive-lec-  Written
and Safety (OHS) proce- act outs on ture  Interview-
dures for controlling haz-  Building  Symposium oral
ards/risks in workplace
code  Phil. OHS  Film viewing  Cases/situ-
are consistently followed standards  Group dynam-
 National ation analy-
electrical  Effects of ics sis
3.2 Procedures for deal- hazards in  Self-paced
ing with workplace acci-
and Fire  simulation
Safety the work-
dents, fire and emergen-
Codes place
cies are followed in accor-
dance with organization  Waste  Er-
OHS policies manage- gonomics
ment  ECC reg-
3.3 Personal protective statutes ulations
equipment (PPE) is cor- and rules 2. TLV Ta-
rectly used in accordance  Philippine ble
with organization OHS Occupa- 3. CD’s
procedures and practices tional and VHS
tapes,
3.4 Appropriate assis- Health trans-
tance is provided in the Standards paren-
event of a workplace  DOLE reg- cies
emergency in accordance ulations on
with established organiza-
safety legal
tion protocol
require-
ments
 ECC regu-
lations

LO4. Maintain occupational health and safety awareness

Assessment Crite- Contents Conditions Methodologists Assessment

ria Methods
4.1 Emergency-re-  Operational  Workplace  Interactive –  Demonstra-
lated drills and
trainings are partici-
health and  PPE lecture tions
pated in as per es- safety pro-  OHS per-  Situation analy-  Interview
tablished organiza- cedure, sonal sis  Written exam
tion guidelines and practices records  Symposium  Portfolio
procedures 4.2 and regula-  CD’s, VHS  Film viewing  Assessment
OHS personal
tions tapes, trans-  Group dynam-
records are com-
pleted and updated  Emer- parencies ics
in accordance with gency-re-  Health
workplace require- lated drills record
ments and training

LO5. Perform basic first-aid procedures

Assessment Crite- Contents Conditions Methodologists Assessment

ria Methods
5.1 Situation is as-  First-aid pro-  Basic life  Interactive –  Demonstra-
sessed in accor- cedures and support/ lecture tions
dance with ac- practices CPR  Situation analy-  Interview
cepted practice
 First aid sis  Written exam
 Disaster  Symposium  Portfolio
5.2 Basic first-aid
techniques is ap-
prepared-  Film viewing  Assessment
plied in accordance
ness/ man-  Group dynam-
with established agement ics
first-aid procedures
and enterprise pol-
icy

5.3 Details of the in-

cident is communi-
cated in a timely
manner according
to enterprise policy
 TESDA-OP-CO-01-F11
(Rev. No. 00- 03/08/17)

COMMON COMPTENCIES

Unit of Competency: Develop and Update Industry Knowledge

Modules Title: Developing and Updating Industry Knowledge, skills and atti-
tude required to access, increase and update industry knowl-
edge it includes information on the industry and update indus-
try knowledge.
Module descriptor: This unit of competency deals with the knowledge, skills and
attitude required to access, increase and update industry
knowledge it includes information on the industry and update
industry knowledge
Nominal Duration: 3 hours

Summary of learning Outcomes:

LO1. Seek information on the industry

LO2. Update industry knowledge
LO3. Develop and update local knowledge
LO4. Promote products and services to customers

DETAILS OF LEARNING OUTCOMES:

LO1. Seek information on the industry
Assessment Crite- Contents Conditions Methodologists Assessment Meth-
ria ods
1.1 Sources of infor-  Information  Media  Self-paced/mod-  Interview/ques-
mation on the indus- sources  Reference ular tions
try are correctly  Information books  Demonstration  Demonstration
identified and ac-
cessed
to assists  Libraries  Small group dis-  portfolio
effective  Unions cussion
1.2 Information to work  Industry as-  Distance educa-
assist effective work  Information sociations tion
performance is ob- on industry  Industry
tained in line with job journals
requirements
 Internet
1.3 Specific informa-  Personal ob-
tion on sector of servation
work is accessed and experi-
and updated ence

1.4 Industry informa-

tion is correctly ap-
plied to day-to-day
work activities

LO2. Update industry knowledge

Assessment Cri- Contents Conditions Methodologists Assessment

teria Methods
2.1 Informal Information  Media  Self-paced/  Written/oral
and/or formal re- Sources  Reference modular examination
search is used to Media
update general Libraries/refer- books  Demonstration  Demonstra-
knowledge of the ence book  Libraries  Small group tion
industry Union/industry  Unions discussion
Association  Industry  Distance edu-
2.2 Updated Internet associa- cation
knowledge is Legislation that
shared with cus-
tions
affects the in-  Industry
tomers and col-
dustry journals
leagues as appro-
priate and incor-  Internet
porated into day-  Personal
today working ac- observa-
tivities tion and
experi-
ence

LO3. Develop and update local knowledge

Assessment Cri- Contents Conditions Methodologists Assessment

teria Methods
3.1 Local knowl-  Trade unions  Media  Self-paced/  Written/oral
edge is developed
to assist queries
environmen-  Reference modular examination
on local/national tal issues and books  Demonstration  demonstration
tourism industry requirements  Libraries  Small group
 Industrial re-  Unions discussion
3.2 Local knowl- lations is-  Industry as-  Distance edu-
edge is updated
using informal
sues and ma- sociations cation
and/or formal re- jor organiza-  Industry jour-
search tion nals
 Career op-  Internet
3.3 Contact with lo- portunities
cal communities is  Personal ob-
maintained  Work ethic servation
required to and experi-
work in the ence
industry
Quality assurance

LO4. Promote products and services to customers

Assessment Contents Conditions Methodologists Assessment

Criteria Methods
4.1 Promotional  Different sec-  Media cam-  Self-paced/  Written/oral
initiatives are de- tors of the in- paigns modular examination
scribed that may dustry and  Internal pro-  Demonstration  demonstration
be used to pro- the services motions, in-  Small group
mote products
available in cluding static discussion
and services
each sector displays,  Distance edu-
 Relationship demonstra- cation
4.2 Selling skills
are applied ac-
between tions, tasting,
cording to cus- tourism and videos, com-
tomer needs hospitality petitions,
 Relationship packages,
between in- events
dustry and
other indus-
tries
 Industry
working con-
ditions
 Legislation
that affects
he industry

TESDA-OP-CO-01-F11
(Rev. No. 00- 03/08/17)

Unit of Competency: Observe Workplace Hygiene Procedures

Modules Title: Observing Workplace Hygiene Procedures
Module descriptor: This unit of competency deals with the knowledge, skills and
attitudes in observing workplace hygiene procedures it in-
cludes following hygiene procedures and identifying and pre-
venting hygiene risks
Nominal Duration: 3 hours

Summary of learning Outcomes:

 LO1. Follow hygiene procedures
LO2. Identify and prevent hygiene risk

DETAILS OF LEARNING OUTCOMES

LO1. Follow hygiene procedures

Assessment Crite- Contents Conditions Methodologists Assessment

ria Methods
1.1 Workplace hy- Hygiene proce-  Hygiene  Self-paced/  Written/oral
giene procedures dures
procedures modular examination
are implemented in
 Actual or  Demonstration  demonstra-
line with enterprise  Safe and hy-
and legal require-
gienic handling simulated  Small group tion
ments workplace discussion
of food and
beverage  Products  Distance edu-
1.2 Handling and
storage of items are  Regular hand used in ho- cation
undertaken in line tel/restau-
washing
with enterprise and rant/
legal requirements  Correct food
tourism
storage
workplace
 Appropriate
and clean
clothing
 Avoidance of
cross contami-
nation
 Safe handling
disposal of
linen and laun-
dry
 Appropriate
handling and
disposal of
garbage
 Cleaning and
sanitizing pro-
cedures
 Personal hy-
giene

LO2. Identify and prevent hygiene risk

Assessment Contents Conditions Methodologists Assessment Meth-

Criteria ods
2.1 Potential  Types of  Hygiene proce-  Self-paced/  Written/oral ex-
hygiene risks hygiene dures modular amination
are identified in risks  Actual or simu-  Demonstration  demonstration
line with enter-
 Minimiz- lated workplace  Small group
prise proce-
ing or re-  Products used discussion
dures
moving in hotel/restau-  Distance edu-
2.2 Action to
risk rant/tourism cation
minimize and workplace
remove risks
are taken within
scope of indi-
vidual responsi-
bility of enter-
prise/legal re-
quirements

2.3 Hygiene
risks beyond
the control of in-
dividual staff
members are
reported to the
appropriate per-
son for follow
up
 TESDA-OP-CO-01-F11
(Rev. No. 00- 03/08/17)

Unit of Competency: Perform Computer Operations

Modules Title: Performing Computer Operations

Module descriptor: This unit covers the knowledge, skills and attitudes and
values needed to perform computer operations which in-
cludes inputting, accessing, producing and transferring
data using the appropriate hardware and software

Nominal Duration: 4 hours

Summary of learning Outcomes:

LO1. Plan and prepare for task to be undertaken

LO2 Input data into the computer
LO3. Access information using computer
LO4. Produce output data using computer system
LO5. Maintain computer equipment and system

DETAILS OF LEARNING OUTCOMES

LO1. Plan and prepare for task to be undertaken

Assessment Cri- Contents Conditions Methodologists Assessment

teria Methods
1.1 Requirements  Types of Equipment acces-  Self-paced/  Observation
of task are deter- sories
mined
computers
Personal computer
modular  Questioning
and basic Network system  Demonstration  Practical
1.2 Appropriate features of Communication  Small group demonstra-
hardware and different Equipment discussion tion
software is se- operating Printer
lected according Scanner
system
to task assigned Keyboard
and required out-  Plan parts Mouse
come of a com- Supplies and materi-
puter als
1.3 Task is  Storage Office supplies
planned to ensure Diskettes
OH & S guide- devices CDs
lines and proce- and basic Zip disks
dures are fol- categories Tools
lowed of memory Set of screw drivers
Learning Materials
 Types of
Learning elements/
software Activity sheets
 Computer Manufacturer’s
capacity manual
 OHS
Guidelines
 Computer
Capacity

LO2. Input data into a computer

Assessment Crite- Contents Conditions Methodologists Assessment
ria Methods
2.1 Data are entered  Standard Equipment acces-  Self-paced/  Observa-
into the computer sories
operating modular tion
using appropriate Personal computer
procedures Network system  Demonstration  Question-
program/application in entering Communication  Small group ing
in accordance with
and saving Equipment discussion  Practical
company procedures Printer
data into demonstra-
Scanner
the com- tion
2.2 Accuracy of in- Keyboard
puter Mouse
formation is checked
and information is  Storage Supplies and mate-
saved in accordance media rials
 Ergonomic Office supplies
with standard oper- Diskettes
ating procedures guidelines CDs
Zip disks
2.3 Inputted data are Tools
stored in storage Set of screw drivers
media according to Learning Materials
Learning elements/
requirements
Activity sheets
Manufacturer’s
2.4 Work is per- manual
formed within er-
gonomic guidelines
LO3. Assess information using computer

Assessment Crite- Contents Conditions Methodologists Assessment

ria Methods
3.1 Correct  Standard Equipment acces-  Self-paced/mod-  Observation
program/application sories
is selected based on
operating
Personal com-
ular  Questioning
job requirements proce- puter  Demonstration Practical
dures in  Small group dis- demonstration
Network system
3.2 Program/applica- entering Communication cussion
tion containing the and saving Equipment
information required Printer
data into
is accessed accord- Scanner
ing to company pro- the com- Keyboard
cedures puter Mouse
 Storage Supplies and ma-
3.3 Desktop icons media terials
are correctly se- Office supplies
lected, opened and  Ergonomic Diskettes
closed for navigation guidelines CDs
purposes Zip disks
Tools
3.4 Keyboard tech- Set of screw driv-
niques are carried ers
out in line with OH & Learning Materials
S requirements for Learning ele-
safe use of key- ments/
boards Activity sheets
Manufacturer’s
manual
LO4. Produce/ output date using computer system

Assessment Crite- Contents Conditions Methodologists Assessment

ria Methods
4.1 Entered data are  Software Equipment ac-  Self-paced/  Observation
processed using ap- cessories
commands
Personal com-
modular  Questioning
propriate software  Operation  Demonstration
puter  Practical
commands
and use of Network system  Small group dis- demonstra-
peripheral Communication cussion tion
4.2 Data are printed Equipment
devices
out as required using Printer
computer
 Procedures Scanner
hardware/peripheral in transfer- Keyboard
devices in accor- ring files/ Mouse
data Supplies and ma-
dance with standard
terials
operating proce- Office supplies
dures Diskettes
CDs
4.3 Files and data Zip disks
are transferred be- Learning Materi-
tween compatible als
Learning ele-
systems using com-
ments/
puter software, hard- Activity sheets
ware/ peripheral de- Manufacturer’s
vices in accordance manual
with standard oper-
ating procedures
LO5. Maintain computer system

Assessment Crite- Contents Conditions Methodologists Assessment

ria Methods
5.1 Systems for  Cleaning, mi- Equipment acces-  Self-paced/  Observation
cleaning, minor sories
nor mainte-
Personal com-
modular  Questioning
maintenance and nance and  Demonstration
puter  Practical
replacement of con- replacement Network system  Small group demonstra-
sumables are im-
of consum- Communication discussion tion
plemented Equipment
ables
Printer
 Creating Scanner
5.2 Procedures for
ensuring security of
more space Keyboard
data, including reg- in the hard Mouse
ular back-ups and disk Supplies and ma-
terials
virus checks are im-  Reviewing Office supplies
plemented in accor- programs Diskettes
dance with stan-  Deleting un- CDs
dard operating pro- wanted files Zip disks
cedures  Checking Learning Materials
Learning ele-
hard disk for ments/
5.3 Basic file main- errors Activity sheets
tenance procedures  Viruses and Manufacturer’s
are implemented in up to date manual
line with the stan-
Anti-Virus
dard operating pro-
Programs
cedures

5.4 Document sys-

tems are main-
tained
 Unit of Competency: Perform Workplace and Safety Practices
Modules Title: Performing Workplace and Safety Practices
Module descriptor: This unit of competency deals with the knowledge, skills and
attitudes in following with emergency situations and maintain-
ing safe personal presentation standards.
Nominal Duration: 4 hours

Summary of learning Outcomes:

LO1. Follow workplace procedures for health, safety and security practices
LO2 Perform child protection duties relevant to the tourism industry
LO3. Observe and monitor people
LO4. Deal with emergency situations
LO5. Maintain safe personal presentation standards
LO6. Maintain safe and secure workplace

DETAILS OF LEARNING OUTCOMES

LO1. Follow workplace procedures for health, safety and security practices
Assessment Cri- Contents Conditions Methodologists Assessment
teria Methods
1.1 Correct  Health,  Manual  Self-paced/  Observation
health, safety and safety and  Handbook modular  Questioning
security proce- security pro-  Demonstration
safety and se-  Practical
dures are fol- cedures curity  Small group demonstra-
lowed in line with
 Breaches  Report(sam- discussion tion
legislation, regu-
procedures ple)  Distance edu-
lations and enter-
prise procedures cation

1.2 Breaches of
health, safety and
security proce-
dures are identi-
fied and reported
in line with enter-
prise procedure

1.3 Suspicious
behavior or un-
usual occurrence
are reported in
line with enter-
prise procedure
LO2. Perform child protection duties relevant to the tourism industry

Assessment Crite- Contents Conditions Methodologists Assessment

ria Methods
2.1 Issue of sexual  Child  Manual  Self-paced/  Written/oral
exploitation of chil-
dren is identified
rules,  Handbook modular examination
regula- safety and se-  Demonstration  Practical
2.2 National, re- tions, curity  Small group demonstra-
gional and interna- policies  Report(sample) discussion tion
tional actions are de- and laws  Distance edu-
scribed to prevent
the sexual exploita- cation
tion of children

2.3 Actions that can

be taken in the work-
place are described
to protect children
from sexual exploita-
tion
LO3. Observe and monitor people

Assessment Cri- Contents Conditions Methodologists Assessment

teria Methods
3.1 Areas and  Interper-  Manual  Self-paced/  Written/oral
people who re-
quire observation
sonal skills  Handbook modular examination
and monitoring is  Good work- safety and se-  Demonstration  Practical
prepared ing attitude curity  Small group demonstra-
 Ability to  Report(sam- discussion tion
3.2 Observation work quietly, ple)  Distance edu-
and monitoring ac-
tivities are imple- with cooper- cation
mented ation, pa-
tience care-
3.3 Apprehension fulness
of offenders are cleanliness
determined
and aes-
3.4 Offenders are thetic values
arrested according  Ability to fo-
to enterprise pro- cus on task
cedures
at hand
3.5 Administrative
responsibilities are
fulfilled

LO4. Deal with emergency situations

Assessment Cri- Contents Conditions Methodologists Assessment

teria Methods
4.1 Emergency  Emergency  Emergency  Self-paced/  Written/oral
and potential emer- procedures procedures modular examination
gency situations  Safe per- manual  Demonstration  Practical
are recognized and
sonal pre-  Handbook  Small group demonstra-
appropriate action sentation safety and se- discussion tion
are taken within in- standard curity  Distance edu-
dividual’s scope of Report(sam- cation
responsibility ple)
 Emergency
4.2 Emergency
drills instruc-
procedures are fol-
tion/guidelines
lowed in line with
enterprise proce-
dures

4.3 Assistance is
sought from col-
leagues to resolve
or respond to
emergency situa-
tions

4.4 Details of
emergency situa-
tions are reported
in line with enter-
prise procedures

LO5. Maintain safe personal presentation standards

Assessment Contents Conditions Methodologists Assessment

Criteria Methods
5.1 Safe per-  Emergency
 Emergency pro-  Self-paced/  Written/oral
sonal standards procedures
cedures manual modular examination
are identified  Safe per-
 Handbook safety  Demonstration  Practical
and followed in
sonal pre-
and securityRe-  Small group demonstra-
line with enter-
sentation
port discussion tion
prise require-
ments
 Emergency drills  Distance edu-
standard
instruction/guide- cation
lines
Unit of Competency: Provide Effective Costumer Service

Modules Title: Providing Effective Costumer Service

Module descriptor: This unit of competency deals with the knowledge, skills
and attitudes in providing effective customer service. It
includes greeting customer, identifying customer needs,
delivering service to customer, handling queries through
use of common business tools and technology and han-
dling complaints/conflict situation, evaluation and recom-
mendation.

Nominal Duration: 4 hours

Summary of learning Outcomes:

LO1. Greet customers

 LO2 Identify customer needs

LO3. Deliver service to customer

LO4. Handle queries through use of common business tools and technol-
ogy

LO5. Handle complaints/conflict situations, evaluation and recommenda-

tions.

DETAILS OF LEARNING OUTCOMES

LO1.Greet customers

Assessment Criteria Contents Conditions Methodologists Assessment

Methods
1.1 Customers are  Effective  Telephone  Modular  Written/oral
greeted according to en- communi-  Fax ma-  (self-pace examination
terprise procedure cation chine learning)  Practical
skills  Internet  Electronic demonstra-
1.2 Verbal and non-verbal
 Non-ver-  Tariff and learning tion
communications are ap-
bal com- rates  Industry immer-
propriate to the given situ-
ation
munication  Promo- sion
body lan- tional ac-  Demonstration
1.3 Non verbal communi- guage tivities in  Film-viewing
cation are observed when  Ability to place
responding to customers work  Office sup-
calmly and plies
1.4 Sensitivity to cultural unobtru-
and social differences is sively ef-
demonstrated fectively

LO2.Identify customer needs

Assessment Cri- Contents Conditions Methodologists Assessment

teria Methods
2.1 Appropriate in-  Effective  Telephone  Modular  Written/oral
terpersonal skills communica-  Fax machine  (self-pace examination
are used to en- tion skills  Practical
 Internet learning)
sure that cus-
 Non-verbal  Tariff and  Electronic demonstra-
tomer needs are
communica- rates learning tion
accurately identi-
tion body lan-  Promotional  Industry im-
fied
guage activities in mersion
2.2 Customer  Good time place  Demonstration
needs are as- management  Office sup-  Film-viewing
sessed for ur-  Ability to plies
gency so that pri- work calmly
ority for service and unobtru-
delivery can be sively effec-
identified tively
 Ability to han-
2.3 Customers are dle telephone
provided with in- inquiries and
formation conversation
 Correct pro-
2.4 Personal limi-
cedure in
tation in address-
handling tele-
ing customer and
phone in-
colleague needs
quiries
is identified and
where appropri-  Proper way
ate, assistance is of handling
sought from su- complaints
pervisor  Ability to ap-
ply basic
principles of
conflict reso-
lution and re-
spond to
complaints
LO3.Deliver service to customer

Assessment Cri- Contents Conditions Methodologists Assessment

teria Methods
3.1 Customer  Food and cul-  Recorder  Modular  Written/oral
needs are ture  Video cam-  (self-pace examination
promptly at-  Exploration of era learning)  Practical
tended to in line
food trends – (recorder)  Electronic demonstra-
with enterprise
past present  Microphone learning tion
procedure
and future  Television  Industry im-
3.2 Appropriate
trend  CD mersion
rapport is main-  Communica-  Full body  Demonstration
tained with cus- tion standards mirror  Film-viewing
tomer to enable in customer  DVD Player
high quality ser- service  Make-up kit
vice delivery  Company
dress refer-
3.3 Opportunity ences
to enhance the
books,
quality of service
brochures,
and products are
manual
taken wherever
possible

LO4.Handle queries through use of common business tools and technology

Assessment Crite- Contents Conditions Methodologists Assessment

ria Methods
4.1 Common busi-  Uses of  Recorder  Modular  Written/oral
ness tools and tech-
nology are used effi-
telephone,  Video camera  (self-pace examination
ciently to determine fax ma- (recorder) learning)  Practical
customer require- chine, in-  Microphone  Electronic demonstra-
ments ternet and  Television learning tion
e-mail  CD  Industry im-
4.2 Queries/ infor-
mation are recorded
 Telephone  Full body mir- mersion
in line with enter- and elec- ror  Demonstration
prise procedure tronic mail  DVD Player  Film-viewing
ethics  Make-up kit
4.3 Queries are  Procedures
acted upon promptly  Company
and correctly in line in handling dress refer-
with enterprise pro- queries ences books,
cedure
brochures,
manual

LO5.Handle complaints/conflict situations, evaluation and recommendations

Assessment Criteria Contents Conditions Methodologists Assessment

Methods
5.1 Guests are greeted  Guide-  Recorder  Modular  Written/oral
with a smile and eye-to- lines in  Video cam-  (self-pace examination
eye contact handling era learning)  Practical
com- (recorder)  Electronic demonstra-
5.2 Responsibility for re-
solving the complaint is plaints  Microphone learning tion
taken within limit of re-  Proce-  Television  Industry im-
sponsibility and according dures in mersion
 CD
to enterprise policy respond-  Full body  Demonstration
ing and mirror  Film-viewing
5.3 Nature and details of
resolving  DVD Player
complaint are established
com-  Make-up kit
and agreed with the cus-
plaints  Company
tomer
dress refer-
5.4 Threats to personal ences
safety are identified and books,
managed to personal brochures,
safety of customers or manual
colleagues and appropri-
ate assistance is orga-
nized

5.5 Appropriate action is

taken to resolve the com-
plaint to the customers
satisfaction wherever
possible

5.6 Conflict situations are

resolved within scope of
individual responsibility by
applying effective com-
munication skills and ac-
cording to enterprise pol-
icy
 TESDA-OP-CO-01-F11
(Rev. No. 00- 03/08/17)

CORE COMPTENCIES

Unit of Competency: Prepare the dining room/ restaurant area for service

Modules Title: Preparing the dining room/ restaurant area for service

Module descriptor: This unit 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 ser-
vice stations table setting, and setting the ambiance of the
food service facility.

Nominal Duration: 40 hours

Summary of learning Outcomes:

LO1. Take table reservation

LO2 Prepare service stations and equipment
LO3. Set-up the tables in the dining area
LO4. Set the mood/ambiance of the dining area

DETAILS OF LEARNING OUTCOMES

LO1. Take table reservation

Assessment Criteria Contents Conditions Methodologists Assessment

Methods
1.1 Inquiries are answered  Details of  Reserva-  Self-paced/  Written and/
promptly, clearly and accu-
rately.
the reser- tion sheets  Modular or oral ques-
vation  Log book  Demonstration tion
1.2 Pertinent questions are  Reserva-  Computer  Small group  Simulation/
asked to complete the de- tion records  Reserva- discussion role play
tails of the reservations. of forms  Practical/
tion cards  Distance edu-
1.3 Reservations data are  Reserva-  Menu fold- cation demonstra-
recorded on forms accu- tions ers tion
rately based on establish- process  Order slips
ment’s standards.  Telephone  Wine list
ethics
1.4 Details of the reserva-
tions are repeated back and
confirmed with the party
making the reservation.

1.5 Additional information

about the food service es-
tablishment is provided
when necessary.

LO2. Prepare service stations and equipment

Assessment Criteria Contents Conditions Methodologists Assessment
Methods
2.1 Service or waiter’s sta-  Identified  Dining room  Self-paced/  Written and/
tions are stocked with sup-
plies necessary for ser-
and ex-  Restaurant modular or oral ques-
vice. plained equipment  Demonstration tion
the use of  Service tray  Small group  Simulation/
2.2 All tableware and din- the differ- stands discussion role play
ing room equipment are ent food  Practical
 Guerdon  Distance edu-
cleaned, wiped and put in
and bever-  Cake dis- cation demonstra-
their proper places.
age wares play tion
2.3 Special tent cards and and equip-  Refrigera-
similar special displays are ment e.g. tors
put up for promotion. dinner-  Chillers
ware
2.4 Cleanliness and condi-  Coffee
glassware
tion of all tables, tableware  Makers/ma-
and dining room equip- silverware
chines
ment are checked. etc.
 Point of
 Completed
2.5 Water pitchers and ice sales(POS)
and pre-
buckets are filled.
pared ser-  Wine ser-
vice or vice equip-
2.6 Electrical appliance or
equipment like coffee pots, waiter’s ment
tea pots, plate warmers station  Dinnerware/
etc. in the dining area are
 Set up ta- chinaware
turned on and kept ready.  Cover/ser-
bles ac-
2.7 Condiments and sauce cording to vices
bottles are refilled and the predeter-  Plate
necks and tops of the bot- mined  Dinner plate
tles are wiped clean and  Entrée plate
dry. menu
 Different  Fish plate
table nap-  Bread plate
kin folding  Soup bowl/
styles plate
 Cups and
saucers

LO3. Set-up the tables in the dining area

Assessment Crite- Contents Conditions Methodologists Assessment

ria Methods
3.1 Tables are set  Complete-  Table and  Self-paced/  Written and/
according to the ness of table chairs modular or oral ques-
standards of the set-up  Dinner fork  Demonstration tions
food service estab-
 Balance and  Table cloth  Small group  Simulation/
lishment.
uniformly of  Table nap- discussion role play
3.2 In cases where
utensils used kin  Distance edu-  Practical/
the menu is pre-ar-
 Order of the  Teaspoon cation demonstra-
ranged or fixed, utensils  Glassware tion
covers are set cor-  Eye appeal  Condiment
rectly according to  Timeliness  Water gob-
the predetermined let
menu.  Sugar
bowl /
3.3 Tableware and creamer
glassware are
 Cup and
wiped and polished
saucer
before they are set
up on the table.
 Flower ar-
rangement
3.4 Cloth napkins fresh/artifi-
are folded properly cial
and laid on the ta-  Dinner knife
ble appropriately  Ashtray
according to napkin  Tray
folding style.  Plates
 Linens
3.5 Buffet or display
 Service
tables are skirted
wares
properly taking into
account symmetry,
balance and har-
mony in size and
design.
LO4. Set the mood/ambiance of the dining area

Assessment Crite- Contents Conditions Methodologists Assessment

ria Methods
4.1 Lights are ad-  table set-up  Reservation  Self-paced/  Written and/
justed according to  napkin folding sheets modular or oral ques-
time of the day.  Log book  Demonstration tions
 skirting
buffet/display  Computer  Small group  Simulation/
4.2 Tables, chairs
tables  Reservation discussion role play
and other dining
room furniture are  banquet set- cards  Distance edu-  Practical/
arranged to ensure ups  Menu fold- cation demonstra-
comfort and conve-  food service ers tion
nience of the guests. operations  Order slips
 basic types of  Wine list
4.3 Appropriate mu- tableware din-
sic is played when nerware bev-
applicable erage glass-
ware silver-
4.4Floors/carpets ware/cutlery
are cleaned and  general rules
made sure are dry. in laying cov-
ers/table set-
4.5 Air-condition or
up
cooling units are ad-
 different nap-
justed for the com-
fort of the guests
kin folding
styles
4.6 Decorations are  station mise-
set-up according to en-place
theme or concept of
the dining room.

Unit of Competency: Welcome guests and take food and beverage orders

Modules Title: Welcome guests and take food and beverage orders

Module descriptor: This unit deals with the knowledge and skills required in pro-
viding pre-meal services to the dining guests as soon as they
arrive in the food service 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 se-
quence of service that includes the welcoming of guests, seat-
ing the guests, taking food and beverage orders and liaising
between the kitchen and the service area.
 Nominal Duration: 40 hours

Summary of learning Outcomes:

LO1. Welcome and Greet guests

LO2 Seat the guest

LO3. Take food and beverage orders

LO4. Liaise between kitchen and service areas

DETAILS OF LEARNING OUTCOMES

LO1. Welcome and greet guests

Assessment Criteria Contents Conditions Methodologists Assessment

Methods
1.1 Guests are acknowl-  Welcom-  Guide-  Lecture  Return
edged as soon as they ar- ing and lines  Discussion demonstra-
rive. greeting  Company tion
 Demonstration
guests rules and  Video presen-  Observation
1.2 Guests are greeted
proce- regula- tation  Oral/written
with an appropriate wel-
dures tions examination
come.
 Seating  Simulated
1.3 Details of reservations
guests environ-
are checked based on es- proce- ment
tablished standard policy. dures
 Product
and ser-
vice
knowledge
 Basic
communi-
cation
skills
 LO2. Seat the guest

Assessment Criteria Contents Conditions Methodologists Assessment

Methods
2.1 Guests are escorted  Welcom-  Guide-  Lecture  Return
and seated according to
table allocations
ing and lines  Discussion demonstra-
greeting  Company  Demonstration tion
2.2 Tables are utilized ac- guests rules and  Video presen-  Observation
cording to the number of proce- regula- tation  Oral/written
party. dures tions examination
2.3 Guests are seated
 Seating  Simulated
evenly among stations to guests environ-
control the traffic flow of proce- ment
guests in the dining room. dures
 Sequence
2.4 Cloth napkins are
opened for the guests of food
when applicable. service
 Product
2.5 Water is served when and ser-
applicable, according to
vice
the standards of the food-
service facility. knowledge
 Basic
communi-
cation
skills

LO3. Take food and beverage orders

Assessment Criteria Contents Conditions Methodologists Assessment

Methods
3.1 Guests are presented  Basic menu  Types of  Lecture  Written / oral
with the menu according to types menu  Discussion test
established standard prac-  Order tak-  A la carte  Practical
 Film Viewing
tice.
ing proce-  Table d  Demonstration test
dures hole
3.2 Orders are taken com-
pletely in accordance with
 Principles  Carte du
the establishment’s stan-
of promo- jour order-
dard procedures. tion and ing sys-
selling tems
3.3 Special requests and  Suggestive  Docket
requirements are noted ac- selling system
curately. techniques  Checklist
 Product  Blank or-
and service der slips
3.4 Orders are repeated knowledge  Touch-
back to the guests to con-  Basic com- screen
firm items. munication POS sys-
skills tem work
3.5 Tableware and cutlery
 Taking food technology
appropriate for the menu
and bever-  POS
choices are provided and
age order  Electronic
adjusted in accordance with
establishment procedures.  Skill in tablet or-
 technology der
knowledge  Order
pad / slip
 Pen

LO4. Liaise between kitchen and service areas

Assessment Criteria Contents Conditions Methodologists Assessment

Methods
4.1 Orders are placed  Basic  Types of  Lecture  Written / oral
and sent to the kitchen menu menu  Discussion test
promptly. types  A la carte  Practical test
 Film Viewing
 Order  Table d hole  Demonstration
4.2 Quality of food is
taking  Carte du jour
checked in accordance
proce- ordering sys-
with establishment stan-
dards
dures tems
 Princi-  Docket sys-
4.3 Tableware is checked ples of tem
for chips, marks, cleanli- promo-  Checklist
ness, spills, and drips tion and  Blank order
selling slips
4.4 Plates and/or trays  Sugges-  Touchscreen
are carried out safely. tive sell- POS system
ing work tech-
4.5 Colleagues are ad- tech- nology
vised promptly regarding niques  POS
readiness of items for ser-  Product
vice
 Electronic
and ser- tablet order
vice  Order pad /
4.6 Information about
knowl- slip
special requests, dietary
edge
or cultural requirements is  Pen
 Basic
relayed accurately to
kitchen where appropri-
commu-
ate. nication
skills
 Taking
4.7 Work technology are food
observed according to es- and
tablishment standard pol- bever-
icy and procedures age or-
der
 Se-
quence
of food
service
 Unit of Competency: Promote food and beverage products

Modules Title: Promoting food and beverage products

Module descriptor: This unit deals with the knowledge and skills required in
providing advice to customers on food and beverage
products in foodservice enterprises.

Nominal Duration: 50 hours

Summary of learning Outcomes:

LO1. Know the product

 LO2 Undertake Suggestive selling

LO3. Carry out Upselling strategies

DETAILS OF LEARNING OUTCOMES

LO1. Know the product

Assessment Crite- Contents Conditions Methodologists Assessment
ria Methods
1.1 Names and pro-  Menu femi- Information  Lecture  Practical
nunciations of dishes nization about the  Discussion demonstra-
in the menu are  Types of food tion or simu-
 Film viewing
mastered.
menus  Cooking  Demonstration lation/ role
 Food paint- method play
1.2 Ingredients of
dishes are memo-
ing  Serving
rized.  Beverage portions
pairing  Tastes and
1.3 Sauces and ac-  Suggestive flavors
companiments are selling  Ingredients
known by heart. techniques including
and princi- food aller-
1.4 Descriptions of ples gens
every item in the  Upselling  Cooking
menu are studied. techniques time
 Food aller-
 Side dishes
1.5 Common food al- gens  General
lergens are mas-
categories
tered to prevent seri-
ous health conse-
 Meat
quences.  Vegetables
 Desserts
 Beverages
 Entrée
 Sea foods
LO2. Undertake suggestive selling

Assessment Crite- Contents Conditions Methodologists Assessment

ria Methods
2.1 Information  Menu famil-  Menu  Lecture  Practical
about the food items
are provided in clear
iarization  Order taking  Discussion demonstra-
explanations and de-  Types of systems infor-  Film viewing tion or simu-
scriptions. menus mation about  Demonstration lation/ role
 Food pair- the food play
2.2 Items on spe- ing  Cooking
cials or promos are
offered to assist  Beverage method
guests with food and pairing  Serving
beverage selections.  Suggestive method
selling  Tastes and
2.3 Name of specific
menu items are sug-
techniques flavors
gested to guests and princi-  Ingredients in-
rather than just men- ples cluding food
tioning the general  Upselling allergens
categories in the techniques  Cooking time
menu to help them  Food aller-
make the choice and
 Side dishes
know what they gies  General cate-
want.  Basic com- gories in the
munication menu
2.4 Standard food skills  Meat
and beverage pair-
ings are recom-  Ability to  Vegetables
mended. apply sell-  Desserts
ing tech-  Beverages
2.5 Several choices niques
are given to provide  Entrée
 Ability to  Sea foods
more options to
guests make sug- items on spe-
gestion and cials or pro-
2.6 Descriptive recommen- mos
words are used dations in
while explaining the  House special
line with
dishes to make it  Soup of the
more tempting and customer
day
appetizing. wants and
 Combo meals
needs.
2.7 Suggestive sell-  Best sellers
ing is carried out dis-  Chef’s pick
creetly so as not to  Seasonal item
be too pushy or too
aggressive.
standard food
and beverage
pairings
 Burgers and
fries
 Steaks and
salads
 Steak and
mashed
potato
 Dessert and
coffee
 Sea food with
white wine
 Descriptive
words
 Freshly pre-
pared
 Delicately
seasoned
 Soft and juicy
 Mouth water-
ing
 Flavorful
 Spicy

LO3. Carry out Upselling strategies

Assessment Crite- Contents Conditions Methodologists Assessment

ria Methods
3.1 Slow moving  Menu famil-  Menu cards  Lecture  Practical
but highly profitable
items are sug-
iarization  Order pad/  Discussion demonstra-
gested to increase  Types of slip  Film viewing tion or
guest check. menus  Pen  Demonstration  simulation/
 Food pairing  Order tak- role play
3.2 Second serv-
 Beverage ing system
ings of items or-
dered are offered. pairing  Information
 Suggestive about the
3.3 Food portion or selling tech- food
size is mentioned niques and  Cooking
for possible adjust-
ments with the or-
principles method
ders.  Upselling  Serving
techniques portions
3.4 New items are  Food aller-  Tastes and
recommended to
regular guests to
gens flavors
encourage them to  Basic com-  Ingredients
try other items in munication including
the menu. skills food aller-
 Ability to ap- gens
ply selling  Cooking
techniques time
 Ability to  Side dishes
make sug-
gestion and
recommen-
dation in line
with cus-
tomer want
and needs

Unit of Competency: Provide food and beverage services to guests

Modules Title: Providing food and beverage services to guests

Module descriptor: This unit 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 ser-
vice. 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 af-
ter the meal service.

Nominal Duration: 70 hours

Summary of learning Outcomes:

LO1. Serve food orders

 LO2 Assists the diners

LO3. Perform banquet or catering food service

LO4. Serve beverage orders

LO5. Process payments and receipts

LO6. Conclude food service and close down dining area

LO7. Manage intoxicated persons

DETAILS OF LEARNING OUTCOMES

LO1. Serve food orders

Assessment Criteria Contents Conditions Methodologists Assessment

Methods
1.1 Food orders are picked  Carrying  Guidelines  Lectures  Written
up promptly from service
areas.
plates and  Instruc-  Discussion  Oral exami-
trays tions  Film viewing nation
1.2 Food orders are  Presenting  Hotel and  Demonstration  Practical
checked for presentation and opening restaurant test
and appropriate garnish wines rules and
and accompaniments.
 Food ser- regulation
1.3 Food orders are vice styles dining
served to the guests who  Beverage room/
ordered them. service restaurant
 General ser- equipment
1.4 Food orders are
served and cleared with vice princi-  Table and
minimal disturbance to the ples chairs
other guests and in accor-  Sequence of  Trays
dance to hygienic require- service  Condi-
ments.
 Wine knowl- ments
1.5 Food orders are edge and  Ashtrays
served in accordance with service  Shakers
the enterprise serving style  Different
 Flower
standards.
food service vase
1.6 Name of the dish or or- styles  Table nap-
der is mentioned upon  Food safety kins
serving the guest. principles  Glassware
1.7 Sequence of service
 Handling  Table
and meal delivery is moni- guests with cloth
tored in accordance with special  Different
enterprise procedures. needs kinds of
 Banquet tableware
service  Dinner-
ware
 Hol-
lowware
 Chinaware
  Flatware
 Bat equip-
ment
 Wines
 Cork
screw or
wine
opener

LO2. Assist the diners

Assessment Cri- Contents Conditions Methodologists Assessment

teria Methods
2.1 Additional re-  Carrying  Guidelines  Lecture  Written
quests or needs of plates and  Instructions  Discussion  Oral exami-
the guests are an- trays  Hotel and  Film viewing nation
ticipated.
 Presenting restaurant  Demonstration  Performance
and open- rules and regu- test
2.2 Additional
ing wines lation dining
food and bever-
age are offered
 Food ser- room/ restau-
and served at the vice styles rant equipment
appropriate times.  Beverage  Table and
service chairs
2.3 Necessary  General  Trays
condiments and service  Condiments
appropriate table- principles  Ashtrays
ware are provided  Sequence  Shakers
based on the food of service  Flower vase
order.  Wine  Table napkins
knowledge  Glassware
2.4 Delays or defi-
and service  Table cloth
ciencies in service
 Different  Different kinds
are recognized
and followed up
food service of tableware
promptly based on
styles  Dinnerware
enterprise policy.  Food safety  Hollowware
principles
 Chinaware
2.5 The “3-minute  Handling  Flatware
check” is con- guests with
 Bat equipment
ducted to check special
guest ‘s satisfac- needs  Wines
tion.  Banquet  Cork screw or
service wine opener
2.6 Children and
guests with spe-
cial needs are
treated with extra
attention and care
LO3. Perform banquet or catering food service

Assessment Criteria Contents Conditions Methodologists Assessment

Methods
3.1 Serviceware are pre-  Carrying  Guide-  Lecture  Written
pared and checked for
completeness ahead of
plates lines  Discussion  Oral exami-
time. and trays  Instruc-  Film viewing nation
 Present- tions  Demonstration  Performance
3.2 Tables and chairs are ing and  Hotel and test
set up in accordance with opening restaurant
the event requirements.
wines rules and
3.3 Food is served accord-  Food ser- regulation
ing to general service prin- vice dining
ciples. styles room/
 Beverage restaurant
3.4 Food is handled based
on food safety procedures. service equipment
 General  Table and
3.5 Coordinated service of service chairs
meal courses is ensured. principles  Trays
3.6 Assigned areas are  Se-  Condi-
kept clean in accordance quence of ments
with enterprise procedures. service  Ashtrays
 Wine  Shakers
3.7 Tables are cleared and
soiled dishes prepared to
knowl-  Flower
be brought for dishwashing edge and vase
after the event or function, service  Table
 Different napkins
3.8 Number of guests be- food ser-
ing served is noted and  Glass-
monitored vice ware
styles  Table
 Food cloth
safety  Different
principles kinds of
 Handling tableware
guests  Dinner-
with spe- ware
cial  Hol-
needs lowware
 Banquet  Chi-
service naware
 Flatware
 Bat equip-
ment
 Wines
Cork screw or
wine opener
 LO4.Serve beverage orders

Assessment Criteria Contents Conditions Methodologists Assessment

Methods
4.1 Beverage orders are  Carrying  Different  Lecture  Written
picked up promptly from the plates and kinds of  Discussion  Oral exami-
bar. trays tableware  Film viewing nation
 Presenting  Dinnerware  Demonstration  Performance
4.2 Beverage orders are
and opening  Hollowware test
checked for presentation
wines  Chinaware
and appropriate garnishes.
 Food service  Flatware
4.3 Beverages are served at styles  Bar equip-
appropriate times during  Beverage ment
meal. service  Wines
 General ser-  Cork screw
4.4 Beverages are served vice princi- or wine
efficiently according to es- ples opener
tablished standards of ser-  Sequence of  Beverages
vice. service alcoholic
 Wine knowl- Non-alco-
4.5 Beverages are served at edge and holic dining
the right temperature.
service room/
 Different restaurant
4.6 For full bottle wine or-
ders, wine is opened effi-
food service equipment
ciently with minimal distur-
styles  Table and
bance to the other guests.  Food safety chairs
principles  Trays
4.7 Wine service is carried  Handling  Table nap-
out in accordance with es- guests with kins
tablishment procedures. special  Glassware
needs  Table cloth
4.8 Coffee and/or tea service  Banquet ser-
 Coffee pots
is carried out in accordance vice  Tea pots
with establishment proce-
dure.
 Cups and
saucers
 Wine
bucket
 Ice tong
 Wine stand
LO5.Process payments and receipts

Assessment Cri- Contents Conditions Methodologists Assessment

teria Methods
5.1 Bills are pre-  Processed  Paper  Lecture  Written
pare and pro- payments  Pencil/  Discussion  Oral examina-
cessed accurately and receipts ballpen  Film viewing tion
in coordination during the  Calculator  Demonstration  Performance
with cashier.
trade  Different test
 Issuing re- forms
5.2 Amount due is
verified with cus-
ceipts via  Notes and
tomer.
cash regis- coins
ter/terminal  Foreign cur-
5.3 Cash and  Issuing hand rency
non-cash pay- written re-  Debit and
ments are ac- ceipt credit cards
cepted and re-  Complying  Checks (per-
ceipts are issued. with legal re- sonal, busi-
quirement of ness, travel-
5.4 Change are host country ers)
given as required. to provide re-  In-house
ceipt vouchers
5.5 Required doc-  Processing
umentation is  Receipts
required doc-  External
completed in ac-
uments agent docu-
cordance with en-
 Processing mentation
terprise policy.
cash and  Internal doc-
non-cash umentation
payments

LO6.Conclude food service and close dining area

Assessment Criteria Contents Conditions Methodologists Assessment

Methods
6.1 Soiled dishes are re-  General  Different  Lecture  Written
moved when guests are service kinds of  Discussion  Oral examina-
finished with the meal. princi- tableware  Film viewing tion
ples dinner-  Demonstration  demonstration
6.2 Food scraps are han-
 Different ware
dled in accordance with
food ser- glassware
hygiene regulations and
vice flatware
enterprise procedures.
styles hol-
6.3 Equipment are cleaned  Se- lowware
and stored in accordance quence  Dining
with hygiene regulations of ser- room/
and enterprise procedures. vice restaurant
 Prepara- equipment
6.4 Tables are cleared, re- tion and e.g coffee
set and made ready for the process- pots
next sitting when guests ing of dumb-
are finished with the meal. bills waiter
stand
6.5 Guests are thanked
and given a warm farewell.  Bill folder
or bill tray
6.6 Electrical equipment  pen
are turned off where ap-
propriate.

LO7.Manage intoxicated persons

Assessment Criteria Contents Conditions Methodologists Assessment

Methods
7.1 Levels of intoxication of  Guests  Rules and  Lecture  Written
customers are determined
with spe- regulations  Discussion  Oral examina-
7.2 Difficult situations are cial of estab-  Film viewing tion
referred to an appropriate needs lishments  Demonstration  demonstration
person

7.3 Appropriate proce-

dures are applied to the
situation and in accor-
dance with enterprise pol-
icy

7.4 Legislative require-

ments are applied

Unit of Competency: Provide room service

Modules 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 estab-
lishment.

Nominal Duration: 40 hours

Summary of 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

DETAILS OF LEARNING OUTCOMES

 LO1. Take and process room service orders

Assessment Criteria Contents Conditions Methodologists Assessment Meth-

ods
1.1 Telephone call is answered  Taking room  Relevant in-  Modular  Written/oral
promptly and courteously in ac- service or- formation  Lecture  Role play
cordance with customer service ders  Name of the  Discussion  Demonstration
standards.
 Relevant in- guest  Film viewing
formation  Room number  Demonstra-
1.2 Guests’ name is checked
and used throughout the inter-
 Room ser-  Number of tion
action
vice proce- person
dures  Detailed food
1.3 Details of orders are clari-  Room ser- orders
fied, repeated and checked with vice supplies  Time the or-
guests for accuracy and equip- der was taken
ment  Time for deliv-
1.4 Suggestive selling tech-  Room ser- ery room ser-
niques are used. vice menu vice equip-
 Suggestive ment and
1.5 Guests are advised of ap- selling supplies
proximate time of delivery
 Trays and
trolley
1.6 Relevant information are
recorded and checked in accor-
 Toasters
dance with establishment policy  Tableware
and procedures and appoint-
ments
1.7 Room service orders re-  Warming
ceived from doorknob dockets equipment
are interpreted accurately.  Linen
 Printed mate-
1.8 Orders are promptly trans- rials
ferred and relayed to appropri-  Pen
ate location for preparation.
 Phone
 Notebook/
record book

LO2. Set up trays and trolleys

Assessment Criteria Contents Conditions Methodologists Assessment Meth-

ods
2.1 Room service equipment  Room ser-  Trays and  Modular  Role play
and supplies are prepared in
accordance with establishment
vice proce- trolleys  Lecture  Oral question-
procedures. dures  Toasters  Discussion naire
 Setting up  Tableware  Film viewing  demonstrations
2.2 Proper room service equip- trays or trol- and appoint-  Demonstra-
ment and supplies are selected leys ments
and checked for cleanliness
tion
and condition.  Take room  Warming
service or- equipment
2.3 Trays and trolleys are set ders  Linen
up keeping in mind balance,  Printed mate-
safety and attractiveness.
rials
2.4 Room service trays or trol-  Butters
leys are set up according to the  Condiments
food and beverage ordered
 Cutlery
2.5 Orders are checked before  Glassware
leaving the kitchen for delivery.  Beverages
2.6 Food items are covered
during transportation to the
room.

LO3. Present and serve food and beverage orders to guests

Assessment Criteria Contents Conditions Methodologists Assessment Meth-

ods
3.1 The guest’s name is verified  Room service  Trays and  Modular  Role play
on the bill before announcing procedures trolleys  Lecture  Oral question-
the staff’s presence outside the  Setting up trays  Toasters  Discussion naire
door. or trolleys  Tableware  Film viewing  demonstrations
 Take room ser- and appoint-  Demonstra-
3.2 Guests are greeted politely vice orders
in accordance with the with es-
ments tion
tablishment’s service proce-  Warming
dures. equipment
 Linen
3.3 Guests are asked where  Printed mate-
they want the tray or trolley po- rials
sitioned.

3.4 Food orders are delivered

on the time desired by the
guest.

LO4. Present room service account

Assessment Criteria Contents Conditions Methodologists Assessment Meth-
ods
4.1 Guests’ accounts are  Billing of  Pen  Modular  Role play
checked for accuracy and pre-
sented in accordance with es-
guest  Cashier’s re-  Lecture  Oral question-
tablishment procedures ceipt  Discussion naire
 Bill folder/bill  Film viewing  demonstrations
4.2 Cash payments are ac- tray  Demonstra-
knowledged and then pre-
sented to the cashier for pro-
tion
cessing in accordance with es-
tablishment guidelines

4.3 For charge accounts,

guests are asked to sign the
bills
 LO5. Clear away room service equipment

Assessment Criteria Contents Conditions Methodologists Assessment Meth-

ods
5.1 Procedure to take away the  Clear room  Trays  Modular  Role play
tray or trolley when the guests areas  Trolleys  Lecture  Oral question-
have finished their meal is ex-
 Cleaning ar-  Discussion naire
plained.
eas  Film viewing  demonstrations
5.2 Floors are checked and  Demonstration
cleared in accordance with es-
tablishment policy and guide-
lines.

5.3 Dirty trays are cleared in ac-

cordance with the establish-
ment’s procedure.

5.4 Trays and trolleys are

cleaned and returned to the
room service area.

Unit of Competency: Receive and handle guest concerns

Modules Title: Receiving and handling guest concerns

 Module descriptor: This unit deals with the knowledge and skills required in
receiving and handling guest complaints.

Nominal Duration: 40 hours

Summary of learning Outcomes:

LO1. Listen to the complaint

LO2 Apologize to the guest

LO3. Take proper action on the complaint

LO4. Record complaint

DETAILS OF LEARNING OUTCOMES

LO1. Listen to the complaint

Assessment Crite- Contents Conditions Methodologists Assessment

ria Methods
1.1 The entire story  Listening  General prin-  Modular  Written/oral
or issue of concern skills ciples/ stan-  Lecture  Role play
is obtained from the  Basic prob- dards of ser-  Discussion  Demonstra-
guest without inter- vice
lem solving  Film viewing tion
ruption.
skills  Customer  Demonstration 
1.2 Details of the
 Effective manual/book
guest complaint or
communi-  Pen
concern are noted. cation skills  Notebook/
 Summariz- record book
1.3 Full attention is ing and  Feedback
given to the com- paraphras- form
plaining guest. ing

1.4 Guest complaint

is paraphrased to
determine if the con-
cern is correctly un-
derstood.

LO2. Apologize to the guest

Assessment Cri- Contents Conditions Methodologists Assessment

teria Methods
2.1 Sincere apol-  Listening  General prin-  Modular  Written/oral
ogy is offered for
the disservice.
skills ciples/ stan-  Lecture  Role play
 Basic prob- dards of ser-  Discussion  Demonstra-
2.2 Empathy is lem solving vice  Film viewing tion
shown to the skills  Customer  Demonstration 
guest to show  Effective manual/book
genuine concern
and considera- communica-  Pen
tion skills
tion.  Summarizing  Notebook/
and para- record book
2.3 Excuses or
blaming others phrasing  Feedback
are avoided. form

2.4 Gratitude is
expressed to the
guest for bringing
the matter up for
attention.
LO3. Take proper action on the complaint

Assessment Criteria Contents Conditions Methodologists Assessment

Methods
3.1 Appropriate action is  Listening  General  Modular  Written/oral
taken regarding guest’s
concerns.
skills principles/  Lecture  Role play
 Basic standards  Discussion  Demonstra-
3.2 The right person or de- problem of service  Film viewing tion
partment who can solve solving  Customer  Demonstration
the problem is informed for skills manual/
proper action.
 Effective book
3.3 Difficult situations or communi-  Pen
serious concerns are ele- cation  Notebook/
vated or referred to higher skills record
authority.
 Summa- book
3.4 Problem is followed-up rizing and  Feedback
to check whether it solved para- form
or not. phrasing
 Taking
action on
the guest
complaint

LO4. Record complaint

Assessment Crite- Contents Conditions Methodologists Assessment

ria Methods
4.1 Complaints are  Listening  General prin-  Modular  Written/oral
documented ac- skills ciples/ stan-  Lecture  Role play
cording to the es-  Basic prob- dards of ser-  Discussion  Demonstra-
tablishment stan- vice
lem solving  Film viewing tion
dard procedures.
skills  Customer  Demonstration
4.2 Persons con-
 Effective manual/book
cerned are recog-
communica-  Pen
nized and actions tion skills  Notebook/
taken are recorded.  Summariz- record book
ing and  Feedback
4.3 Feedback re- paraphras- form
ceived from guests ing
is logged and col-  Taking ac-
 lated. tion on the
guest com-
plaint

TESDA-OP-CO-01-F13
(Rev. No. 00- 03/08/17)

LIST OF EQUIPMENT
(As listed in the respective TR)

Program: FOOD AND BEVERAGE SERVICES NC II

Name of Institution/Company: ST. BENEDICTUS TRAINING AND ASSESSMENT
CENTER INC.

Name of Specifica- Quantity Quan- Differ- Inspector’s

Equipment tion Required tity ence Remarks
(1) (3) on Site (6)
(2) (4) (5)
Waiter station/cabi- wood
1 unit 1 unit
net
Tray stand (op- Stainless bar
2 pcs 2 pcs
tional)
Oval tray wood 2 pcs. 2 pcs.
Wine bucket with wood
2 sets 2 sets
stand
Cork screw or Wood/
4 pcs 4 pcs
waiter's friend chrome
Glass con-
Decanter (optional) 1 pc 1 pc
tainer
Bread basket Bamboo craft 4 pcs 4 pcs
Wine basket (op- stainless
1 pc 1 pc
tional)

Note: Columns 1-4 to be filled out by Institution/Company; Columns5-6 to be filled out byPO/Expert
Continue in additional sheet

Submitted by: Attested by:

 DIOMEDES G. PATANI JR. MS. ALYSSA U. ESPINOZA
TVI/Company Representative TVI/Company Head
Date: Date:
Inspected by:

CARMENCITA DG. LOPEZ

PO UTPRAS Focal Person Expert
Date: Date:

TESDA-OP-CO-01-F14
(Rev. No. 00- 03/08/17)

LIST OF TOOLS
(As listed in the respective TR)

Program: FOOD AND BEVERAGE SERVICES NC II

Name of Institution/Company:ST. BENEDICTUS TRAINING AND ASSESSMENT
CENTER INC.
Name of Tools Specification Quantity Quantity Difference Inspector’s
(1) Required on Site Remarks
(2) (3) (4) (5) (6)
DINNERWARE
Dinner plates 10” ceramic 24 pcs 24 pcs
Show/service ceramic
plates/charging
plate, Any kind or 6 pcs 6 pcs
type, 11-14" or 12-
16"
Salad plates 7, 8 “ ceramic 24 pcs 24 pcs
Fish plates 8, 9” ceramic 24 pcs 24 pcs
Dessert plates 7,8” ceramic 24 pcs 24 pcs
Side plates or bread ceramic
24 pcs 24 pcs
plates 6”
Soup plate/bowl ceramic 24 pcs 24 pcs
Cups and saucers 5 ceramic
24 pcs 24 pcs
6 oz.
Consomme cup ceramic 12 pcs 12 pcs
Coffee pot ceramic 2 units 2 units
Tea pot ceramic 2 units 2 units
Salt and pepper wooden
4 pcs 4 pcs
shakers
Rectangular trays plastic 6 pcs 6 pcs
Silver platters stainless 8 pcs 8 pcs
Round (bar) trays plastic 8 pcs 8 pcs
Tooth pick holders plastic 4 pcs 4 pcs
Napkin holders stainless 6 pcs 6 pcs
Sugar containers stainless 5 pcs 5 pcs
 Creamer containers stainless 5 pcs 5 pcs
Sauce/gravy boats ceramic 4 pcs 4 pcs
Soup tureen ceramic 4 pcs 4 pcs
Peppermill wooden 2 pcs 2 pcs
Food tongs stainless 2 pcs 2 pcs
Sauce ladles stainless 2 pcs 2 pcs
Soup ladles stainless 2 pcs 2 pcs
Cake servers stainless 2 pcs 2 pcs
Water pitchers stainless 6 pcs 6 pcs
Food cover (different stainless
8 pcs 8 pcs
sizes)
Ice bucket with stainless
2 pcs 2 pcs
tongs
CUTLERIES
Dinner knives silverware 24 pcs 24 pcs
Dinner forks silverware 24 pcs 24 pcs
Salad knives silverware 24 pcs 24 pcs
Salad forks silverware 24 pcs 24 pcs
Fish knives silverware 24 pcs 24 pcs
Fish forks silverware 24 pcs 24 pcs
Soup spoons (cream silverware
24 pcs 24 pcs
and consume)
Dessert spoons silverware 24 pcs 24 pcs
Dessert forks silverware 24 pcs 24 pcs
Teas spoons silverware 24 pcs 24 pcs
Cocktail forks silverware 24 pcs 24 pcs
Service forks silverware 6 pcs 6 pcs
Service spoons silverware 6 pcs 6 pcs
Steak knives silverware 24 pcs 24 pcs
Butter knives silverware 24 pcs 24 pcs
Oyster forks silverware 24 pcs 24 pcs
GLASSWARE
Red wine glasses glass 24 pcs 24 pcs
White wine glasses glass 24 pcs 24 pcs
Water goblets glass 24 pcs 24 pcs
Juice glasses/hi ball glass 24 pcs 24 pcs
Champagne flute glass 24 pcs 24 pcs
Collins glasses glass 24 pcs 24 pcs
Pilsner glasses/ice glass
24 pcs 24 pcs
tea glasses
Note: Columns 1-4 to be filled out by Institution/Company; Columns 5-6 to be filled out by PO/Expert
Continue in additional sheet

Submitted by: Attested by:

DIOMEDES G. PATANI JR. MS. ALYSSA U. ESPINOZA

TVI/Company Representative TVI/Company Head
Date: Date:
Inspected by:

CARMENCITA DG. LOPEZ

PO UTPRAS Focal Person Expert
Date: Date:
 TESDA-OP-CO-01-F15
(Rev. No. 00- 03/08/17)

LIST OF CONSUMABLES/MATERIALS
(As listed in the respective TR)

Program: FOOD AND BEVERAGE SERVICES NC II

Name of Institution/Company: ST. BENEDICTUS TRAINING AND ASSESSMENT
CENTER INC.
List of Con- Specification Quantity Quantity Difference Inspectors
sumables/ Required on Site (5) Remarks
Materials (2) (3) (4) (6)
(1)
54” x 54 table coco cloth 4 pcs 4 pcs
cloth
Table skirting Gina cloth
2 pcs 2 pcs
cloth
Rectangular Coco cloth
2 pcs 2 pcs
table cloths
Side towels Good morning 4 pcs 4 pcs
16”x16” cloth coco cloth
30 pcs 30 pcs
table napkin
Menu folders Book type 2 pcs 2 pcs
Order pads plastic 2 pcs 2 pcs
Bill folder/ stainless
change trays
2 pcs 2 pcs

Note: Columns 1-4 to be filled out by Institution; Columns 5-6 to be filled out by PO/Expert
 Continue in additional sheet

Submitted by: Attested by:

DIOMEDES G. PATANI JR. MS. ALYSSA U. ESPINOZA

TVI/Company Representative TVI/Company Head
Date: Date:
Inspected by:

CARMENCITA DG. LOPEZ

PO UTPRAS Focal Person Expert
Date: Date:

TESDA-OP-CO-01-F16
(Rev. No. 00- 03/08/17)

LIST OF INSTRUCTIONAL MATERIALS/LIBRARY HOLDINGS

Program: FOOD AND BEVERAGE SERVICES NC II

Name of Institution/Company: ST. BENEDICTUS TRAINING AND ASSESSMENT
CENTER INC.
Title Classification* Date of No. of Copies Inspector’s Re-
Publication (where applicable) marks
FOOD AND Book 2013 5 copies
BARTENDING
BECOMING A Book 2016 5 copies
WINNER
(PERSONALIT
Y
DEVELOPME
NT)
OPERATING Book 2012 5 copies
MANAGING A
HOTEL &
RESTAURANT
BUSINESS
COST AND Book 2016 5 copies
MATERIALS
MANAGEMEN
T
Note*Classify whether journal, book, magazine, electronic materials available on electronic media
or in the internet, etc.
Columns 1-4 to be filled out by Institution/Company; Column 5 to be filled out by PO/Expert
Continue in additional sheet

Submitted by: Attested by:

DIOMEDES G. PATANI JR. MS. ALYSSA U. ESPINOZA

 TVI/Company Representative TVI/Company Head
Date: Date:
Inspected by:

CARMENCITA DG. LOPEZ

PO UTPRAS Focal Person Expert
Date: Date:

TESDA-OP-CO-01-F17
(Rev. No. 00- 03/08/17)

LIST OF PHYSICAL FACILITIES

(As listed in the respective TR)

Program: FOOD AND BEVERAGE SERVICES NC II

Name of Institution/Company: ST. BENEDICTUS TRAINING AND ASSESSMENT
CENTER INC.
Facility Description Quantity Inspector’s Remarks
Lecture room lecture 2
Laboratory room Laboratory 2
Circulation room Storage room 1
Wash room Male and female 2

Note: Columns 1-3 to be filled out by Institution/Company; Column 4 to be filled out by PO/Expert
Continue in additional sheet

Submitted by: Attested by:

 DIOMEDES G. PATANI JR. MS. ALYSSA U. ESPINOZA
TVI/Company Representative TVI/Company Head
Date: Date:
Inspected by:

CARMENCITA DG. LOPEZ

PO UTPRAS Focal Person Expert
Date: Date:

TESDA-OP-CO-01-F18
(Rev. No. 00- 03/08/17)

LIST OF OFF-CAMPUS PHYSICAL FACILITIES

Program: FOOD AND BEVERAGE SERVICES NC II

Name of Institution/Company: ST. BENEDICTUS TRAINING AND ASSESSMENT
CENTER INC.
Facility Description Quantity Inspector’s Remarks

NONE

Note: Columns 1-4 to be filled out by Institution/Company

Continue in additional sheet
Submitted by: Attested by:

DIOMEDES G. PATANI JR. MS. ALYSSA U. ESPINOZA

TVI/Company Representative TVI/Company Head
Date: Date:
Inspected by:

CARMENCITA DG. LOPEZ

PO UTPRAS Focal Person Expert
Date: Date:
 TESDA-OP-CO-01-F18
(Rev. No. 00- 03/08/17)

LIST OF OFFICIALS

Program: FOOD AND BEVERAGE SERVICES NC II

Name of Institution/Company: ST. BENEDICTUS TRAINING AND ASSESSMENT CENTER INC.
Contact Details
Name Position (Address) Contact No. Email Nature of Educational
Address Appointment Attainment

Note: Columns 1-5 to be filled out by Institution

Continue in additional sheet

Submitted by: Attested by:

DIOMEDES G. PATANI JR. MS. ALYSSA U. ESPINOZA

TVI/Company Representative TVI/Company Head
Date: Date:
Inspected by:

CARMENCITA DG. LOPEZ

PO UTPRAS Focal Person Expert
Date: Date:
 TESDA-OP-CO-01-F20
(Rev. No. 00- 03/08/17)

LIST OF TRAINERS

Program: FOOD AND BEVERAGE SERVICES NC II

Name of Institution/Company: ST. BENEDICTUS TRAINING AND ASSESSMENT CENTER INC.
Name Position Nature of Educational No. of No. of Years of In- Trainer’s
Appoint- Attainment Years of dustry Experience Qualification
ment Teaching Relevant to the
Experience Qualification
(with Certificate of NTTC*
Validity
Employment), if Number
applicable

Note: For NTR Title of Trainers Training or other licenses/certificates

Columns 1-8 to be filled out by Institution/Company
Continue in additional sheet
Submitted by: Attested by:

DIOMEDES G. PATANI JR. MS. ALYSSA U. ESPINOZA

TVI/Company Representative TVI/Company Head
Date: Date:
Inspected by:

CARMENCITA DG. LOPEZ

PO UTPRAS Focal Person Expert
Date: Date:
 TESDA-OP-CO-01-F21
(Rev. No. 00- 03/08/17)

LIST OF NON-TEACHING STAFF

Program: FOOD AND BEVERAGE SERVICES NC II

Name of Institution/Company: ST. BENEDICTUS TRAINING AND ASSESSMENT CENTER INC.
Nature of Educational Attain- Experience Related toPosition
Name Position
Appointment ment

Note: Columns 1-5 to be filled out by Institution

Continue in additional sheet

Submitted by: Attested by:

DIOMEDES G. PATANI JR. MS. ALYSSA U. ESPINOZA

TVI/Company Representative TVI/Company Head
Date: Date:
Inspected by:

CARMENCITA DG. LOPEZ

PO UTPRAS Focal Person Expert
Date: Date: