Supervise

Work-Based
Learning

Date Developed: Document No.

March 2024 Issued by:
FOOD Date Revised: CMC Institute of
AND Business
BEVERAGE Management, Skills Page 1 of 167
Developed by:
SERVICES Ricky D. Arellano Training
NC II and Assessment
Center Inc.
Revision #
FORM 1.1 SELF-ASSESSMENT CHECK

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

data or information which is essential in planning training
sessions. Please check the appropriate box of your answer
to the questions below.

BASIC COMPETENCIES
CAN I…? YES NO
1. Participate in Workplace Communication
1.1. Obtain and convey workplace information? √
1.2. Speak English at a basic operational level? √
1.3. Participate in workplace meetings and
√
discussions?
1.4. Complete relevant work-related document? √
2. Work in Team Environment
2.1. Describe team role and scope? √
2.2. Identify own role and responsibility within team? √
2.3. Work as a team member? √
2.4. Work effectively with colleagues? √
2.5. Work in socially diverse environment? √
3. Practice Career Professionalism
3.1. Integrate personal objectives with organizational
√
goals?
3.2. Set and meet work priorities? √
3.3. Maintain professional growth and development? √
4. Practice Occupational Health and Safety Procedures
4.1. Identify hazards and risks? √
4.2. Evaluate hazards and risks? √
4.3. Control hazards and risks? √
4.4. Maintain OHS awareness? √
4.5. Perform basic first-aid procedure √

Date Developed: Document No.

March 2024 Issued by:
FOOD Date Revised: CMC Institute of
AND Business
BEVERAGE Management, Skills Page 2 of 167
Developed by:
SERVICES Ricky D. Arellano Training
NC II and Assessment
Center Inc.
Revision #
COMMON COMPETENCIES
CAN I…? YES NO
1. Develop and Update Industry Knowledge
1.1. Seek information on the industry? √
1.2. Update industry knowledge? √
1.3. Develop and update local knowledge? √
1.4. Promote products and services to customers? √
2. Observe Workplace Hygiene Procedures
2.1. Follow hygiene procedures? √
2.2. Identify and prevent hygiene risks? √
3. Perform Computer Operations
3.1. Plan and prepare for task to be undertaken? √
3.2. Input data into computer? √
3.3. Access information using computer? √
3.4. Produce/output data using computer system? √
3.5. Maintain computer equipment and systems? √
4. Perform Workplace and Safety Practices
4.1. Follow workplace procedures for health, safety and
√
security practices?
4.2. Perform child protection duties relevant to the tourism
√
industry?
4.3. Observe and monitor people? √
4.4. Deal with emergency situations? √
4.5. Maintain safe personal presentation standards? √
4.6. Maintain a safe and secure workplace? √
5. Provide Effective Customer Service
5.1. Greet customer? √
5.2. Identify needs of customers? √
5.3. Deliver service to customer? √
5.4. Handle queries through use of common business tools and √
technology?
5.5. Handle complaints/ conflict situations, evaluation and √
recommendation?
Date Developed: Document No.
March 2024 Issued by:
FOOD Date Revised: CMC Institute of
AND Business
BEVERAGE Management, Skills Page 3 of 167
Developed by:
SERVICES Ricky D. Arellano Training
NC II and Assessment
Center Inc.
Revision #
CORE COMPETENCIES
CAN I…? YES NO
1. Prepare the Dining Room/Restaurant Area for Service
1.1. Take table reservations? √
1.2. Prepare service stations and equipment? √
1.3. Set up the tables in the dining area? √
1.4. Set the mood/ambiance of the dining area? √
2. Welcome Guests and Take Food and Beverage Orders
2.1. Welcome and greet guests? √
2.2. Seat the guests? √
2.3. Take food and beverage orders? √
2.4. Liaise between kitchen and service areas? √
3. Promote Food and Beverage Products
3.1. Know the product? √
3.2. Undertake Suggestive selling? √
3.3. Carry out Upselling strategies? √
4. Provide Food and Beverage Services to Guests
4.1. Serve food orders? √
4.2. Assist the diners? √
4.3. Perform banquet or catering food service? √
4.4. Serve Beverage Orders? √
4.5. Process payments and receipts? √
4.6. Conclude food service and close down dining area? √
4.7. Manage intoxicated persons? √
5. Provide Room Service
5.1. Take and process room service orders? √
5.2. Set up trays and trolleys? √
5.3. Present and serve food and beverage orders to √
guests?
5.4. Present room service account? √
5.5. Clear away room service equipment? √

Date Developed: Document No.

March 2024 Issued by:
FOOD Date Revised: CMC Institute of
AND Business
BEVERAGE Management, Skills Page 4 of 167
Developed by:
SERVICES Ricky D. Arellano Training
NC II and Assessment
Center Inc.
Revision #
COMMON COMPETENCIES
CAN I…? YES NO
6. Receive and Handle Guest Concerns
6.1 Listen to the complaint? √
6.2. Apologize to the guest? √
6.3. Take proper action on the complaint? √
6.4. Record complaint? √

Date Developed: Document No.

March 2024 Issued by:
FOOD Date Revised: CMC Institute of
AND Business
BEVERAGE Management, Skills Page 5 of 167
Developed by:
SERVICES Ricky D. Arellano Training
NC II and Assessment
Center Inc.
Revision #
 Evidences/Proof of Current Competencies

Form 1.2: Evidence of Current Competencies acquired related to

Job/Occupation
Current competencies Proof/Evidence Means of validating
BASIC
1. Participate in workplace communication
1.1. Obtain and convey • Diploma Submitted photocopy
workplace information of Diploma and TOR
• Transcript of
and showed original
1.2. Speak English at a Records (TOR)
copy of the said
basic operational level
documents, called up
1.3. Participate in issuing school to
workplace meetings and verify authenticity,
discussions conducted interview
1.4. Complete relevant
work-related documents
2. Work in a Team environment
2.1. Describe and identify • Diploma Submitted photocopy
team role and of Diploma and TOR,
• Transcript of
responsibility in a team and showed original
Records (TOR)
copy of the said
2.2. Describe work as a
documents, called up
team member
issuing school to
2.3. Work effectively with verify authenticity,
colleagues conducted interview

2.4. Work in a socially

diverse environment
3. Practice career professionalism
3.1. Integrate personal • Diploma Submitted photocopy
objectives with of Diploma and TOR,
• Transcript of
organizational goals and showed original
Records (TOR)
copy of the said
3.2. Set and meet work
documents, called up
priorities
issuing school to
3.3. Maintain professional verify authenticity,
growth and development conducted interview

Date Developed: Document No.

March 2024 Issued by:
FOOD Date Revised: CMC Institute of
AND Business
BEVERAGE Management, Skills Page 6 of 167
Developed by:
SERVICES Ricky D. Arellano Training
NC II and Assessment
Center Inc.
Revision #
4. Practice Occupational Health and Safety Procedures
4.1 Identify hazards and • Diploma Submitted photocopy
risks of Diploma and TOR,
• Transcript of
and showed original
4.2. Evaluate hazards and Records (TOR)
copy of the said
risks
documents, called up
4.3. Control hazards and issuing school to
risks verify authenticity,
4.4 Maintain conducted interview
Occupational Health and
Safety
COMMON
1. Develop and update industry knowledge
1.1. Seek information on • Diploma Submitted photocopy
the industry of Diploma and TOR,
• Transcript of
and showed original
1.2. Update continuously Records (TOR)
copy of the said
relevant industry
documents, called up
knowledge
issuing school to
1.3. Develop and update verify authenticity,
local knowledge conducted interview
1.4. Promote products
and services to customers
2. Observe workplace hygiene procedures
2.1. Follow hygiene • Diploma Submitted photocopy
procedures of Diploma and TOR,
• Transcript of
and showed original
2.2. Identify and prevent Records (TOR)
copy of the said
hygiene risk
documents, called up
issuing school to
verify authenticity,
conducted interview
3. Perform computer operations
3.1. Plan and prepare task • Diploma Submitted photocopy
to be undertaken of Diploma and TOR,
• Transcript of
and showed original
Records (TOR)
3.2. Input data into a copy of the said
computer documents, called up
issuing school to
3.3. Assess information
verify authenticity,
using computer

Date Developed: Document No.

March 2024 Issued by:
FOOD Date Revised: CMC Institute of
AND Business
BEVERAGE Management, Skills Page 7 of 167
Developed by:
SERVICES Ricky D. Arellano Training
NC II and Assessment
Center Inc.
Revision #
3.4 Produce/ output data conducted interview
using computer system
3.5. Maintain computer
system
4. Perform workplace and safety practices
4.1. Practice workplace • Diploma Submitted photocopy
procedures for health, of Diploma and TOR,
• Transcript of
safety and security and showed original
Records (TOR)
practices copy of the said
documents, called up
4.2. Perform child
issuing school to
protection duties relevant
verify authenticity,
to the tourism industry
conducted interview
4.3. Observe and monitor
people
4.4. Deal with emergency
situations
4.5. Maintain safe
personal presentation
standards
4.6. Maintain a safe and
secure workplace

5. Provide effective customer service

5.1. Greet customers • Diploma Submitted photocopy
of Diploma and TOR,
5.2. Identify needs of • Transcript of
and showed original
customers Records (TOR)
copy of the said
5.3. Deliver service to documents, called up
customer issuing school to
5.4. Handle queries verify authenticity,
through use of common conducted interview
business tools and
technology

5.5. Handle complaints/

conflict situations,
evaluation and
recommendations

Date Developed: Document No.

March 2024 Issued by:
FOOD Date Revised: CMC Institute of
AND Business
BEVERAGE Management, Skills Page 8 of 167
Developed by:
SERVICES Ricky D. Arellano Training
NC II and Assessment
Center Inc.
Revision #
 CORE
1. Prepare the dining room/ restaurant area for service
1.1. Take table reservation • Diploma Submitted photocopy
of Diploma and TOR,
1.2. Prepare service • Transcript of
and showed original
stations and equipment Records (TOR)
copy of the said
1.3. Set-up the tables in documents, called up
the dining area issuing school to
verify authenticity,
1.4. Set the conducted interview
mood/ambiance of the and asked to
dining area demonstrate
2. Welcome guests and take food and beverage orders
2.1. Welcome and greet
guests
2.2. Seat the guest
2.3. Take food and
beverage orders
2.4. Liaise between
kitchen and service areas
3. Promote food and beverage products
3.1. Know the product • Diploma Submitted photocopy
of Diploma and TOR,
3.2. Undertake Suggestive • Transcript of
and showed original
selling Records (TOR)
copy of the said
3.3. Carry out Upselling documents, called up
strategies issuing school to
verify authenticity,
conducted interview
and asked to
demonstrate
4. Provide food and beverage services to guests
4.1. Serve food orders • Diploma Submitted photocopy
of Diploma and TOR,
4.2. Assist the diners • Transcript of
and showed original
4.3. Perform banquet or Records (TOR)
copy of the said
catering food service documents, called up
4.4. Serve beverage orders issuing school to
verify authenticity,
4.5. Process payments

Date Developed: Document No.

March 2024 Issued by:
FOOD Date Revised: CMC Institute of
AND Business
BEVERAGE Management, Skills Page 9 of 167
Developed by:
SERVICES Ricky D. Arellano Training
NC II and Assessment
Center Inc.
Revision #
and receipts conducted interview
and asked to
4.6. Conclude food service
demonstrate
and close down dining
area
4.7. Manage intoxicated
persons
5. Provide room service
5.1. Take and process • Diploma Submitted photocopy
room service orders of Diploma and TOR,
• Transcript of
and showed original
5.2. Set up trays and Records (TOR)
copy of the said
trolleys
documents, called up
5.3. Present and serve issuing school to
food and beverage orders verify authenticity,
to guests conducted interview
and asked to
5.4. Present room service demonstrate
account
5.5. Clear away room
service equipment
6. Receive and handle guest concerns
6.1. Listen to the • Diploma Submitted photocopy
complaint of Diploma and TOR,
• Transcript of
and showed original
6.2. Apologize to the guest Records (TOR)
copy of the said
6.3. Take proper action on documents, called up
the complaint issuing school to
6.4. Record complaint verify authenticity,
conducted interview
and asked to
demonstrate

Date Developed: Document No.

March 2024 Issued by:
FOOD Date Revised: CMC Institute of
AND Business
BEVERAGE Management, Skills Page 10 of 167
Developed by:
SERVICES Ricky D. Arellano Training
NC II and Assessment
Center Inc.
Revision #
Identifying Training Gaps

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

evidences of current competencies (Form 1.2), the Trainer will be able to
identify what the training needs of the prospective trainee are.

Form 1.3 Summary of Current Competencies Versus Required

Competencies
Required Units of Current Competencies Training Gaps/
Competency/ Learning Requirements
Outcomes
BASIC COMPETENCIES
1. Participate in workplace communication
1.1. Obtain and convey Obtain and convey
workplace communication workplace
communication
1.2. Speak English at a Speak English at a basic
basic operational level operational level
1.3. Participate in Participate in workplace
workplace meeting and meeting and discussion
discussion
1.4. Complete relevant Complete relevant work
work related documents related documents
2. Work in team environment
2.1. Describe and identify Describe and identify
team role and team role and
responsibility in a team responsibility in a team
2.2. Describe work as a Describe work as a team
team member member
2.3. Work effectively with Work effectively with
colleagues colleagues
2.4. Work in a socially Work in a socially diverse
diverse environment environment
3. Practice career professionalism
3.1. Integrate personal Integrate personal
objectives with objectives with
organizational goals organizational goals

Date Developed: Document No.

March 2024 Issued by:
FOOD Date Revised: CMC Institute of
AND Business
BEVERAGE Management, Skills Page 11 of 167
Developed by:
SERVICES Ricky D. Arellano Training
NC II and Assessment
Center Inc.
Revision #
3.2. Set and meet work Set and meet work
priorities priorities
3.3. Maintain professional Maintain professional
growth and development growth and development
4. Practice occupational health and safety procedures
4.1. Evaluate hazard and Evaluate hazard and
risks risks
4.2. Control hazards and Control hazards and
risks risks
4.3. Maintain occupational Maintain occupational
health and safety health and safety
awareness awareness
4.4. Perform basic first-aid Perform basic first-aid
procedures procedures
Required Units of Current Competencies Training Gaps/
Competency/Learning Requirements
Outcomes based on CBC
COMMON COMPETENCIES
1. Develop and update industry knowledge
1.1. Seek information on Seek information on the
the industry industry
1.2. Update continuously Update continuously
relevant industry relevant industry
knowledge knowledge
1.3. Develop and update Develop and update local
local knowledge knowledge
1.4. Promote products and Promote products and
services to customers services to customers
2. Observe workplace hygiene procedures
2.1. Follow hygiene Follow hygiene
procedures procedures
2.2. Identify and prevent Identify and prevent
hygiene risk hygiene risk
3. Perform computer operations
3.1. Plan and prepare task Plan and prepare task to
to be undertaken be undertaken
3.2. Input data into a Input data into a
Date Developed: Document No.
March 2024 Issued by:
FOOD Date Revised: CMC Institute of
AND Business
BEVERAGE Management, Skills Page 12 of 167
Developed by:
SERVICES Ricky D. Arellano Training
NC II and Assessment
Center Inc.
Revision #
computer computer
3.3. Assess information Assess information using
using computer computer
3.4. Produce/ output data Produce/ output data
using computer system using computer system
3.5. Maintain computer Maintain computer
system system
4. Perform workplace and safety practices
4.1. Practice workplace Practice workplace
procedures for health, procedures for health,
safety and security safety and security
practices practices
4.2. Perform child Perform child protection
protection duties relevant duties relevant to the
to the tourism industry 4 tourism industry 4
4.3. Observe and monitor Observe and monitor
people people
4.4. Deal with emergency Deal with emergency
situations situations
5. Provide effective customer service
5.1. Greet customers Greet customers
5.2. Identify needs of Identify needs of
customers customers
5.3. Deliver service to Deliver service to
customer customer
5.4. Handle queries Handle queries through
through use of common use of common business
business tools and tools and technology
technology
5.5. Handle complaints/ Handle complaints/
conflict situations, conflict situations,
evaluation and evaluation and
recommendations recommendations

Date Developed: Document No.

March 2024 Issued by:
FOOD Date Revised: CMC Institute of
AND Business
BEVERAGE Management, Skills Page 13 of 167
Developed by:
SERVICES Ricky D. Arellano Training
NC II and Assessment
Center Inc.
Revision #
 Required Units of Current Competencies Training Gaps/
Competency/Learning Requirements
Outcomes based on CBC
CORE COMPETENCIES
1. Prepare the dining room/ restaurant area for service
1.1. Take table reservation Take table reservation
1.2. Prepare service Prepare service stations
stations and equipment and equipment
1.3. Set-up the tables in Set-up the tables in the
the dining area dining area
1.4. Set the Set the mood/ambiance
mood/ambiance of the of the dining area
dining area
2. Welcome guests and take food and beverage orders

2.1. Welcome and greet Welcome and greet

guests guests
2.2. Seat the guest Seat the guest
2.3. Take food and Take food and
beverage orders beverage orders
2.4. Liaise between kitchen Liaise between
and service areas kitchen and
service areas
3. Promote food and beverage products

3.1. Know the product Know the product

3.2. Undertake Suggestive Undertake Suggestive
selling selling
3.3. Carry out Upselling Carry out Upselling
strategies strategies
4. Provide food and beverage services to guests

4.1. Serve food orders Serve food orders

4.2. Assist the diners Assist the diners
4.3. Perform banquet or Perform banquet or

Date Developed: Document No.

March 2024 Issued by:
FOOD Date Revised: CMC Institute of
AND Business
BEVERAGE Management, Skills Page 14 of 167
Developed by:
SERVICES Ricky D. Arellano Training
NC II and Assessment
Center Inc.
Revision #
catering food service catering food service
4.4. Serve beverage orders Serve beverage orders
4.5. Process payments and Process payments and
receipts receipts
4.6. Conclude food service Conclude food service
and close down dining and close down dining
area area
4.7. Manage intoxicated Manage intoxicated
persons persons
5. Provide room service

5.1. Take and process Take and process room

room service orders service orders
5.2. Set up trays and Set up trays and trolleys
trolleys
5.3. Present and serve Present and serve food
food and beverage orders and beverage orders to
to guests guests
5.4. Present room service Present room service
account account
5.5. Clear away room Clear away room service
service equipment equipment
6. Receive and handle guest concerns
6.1. Listen to the Listen to the complaint
complaint
6.2. Apologize to the guest Apologize to the guest
6.3. Take proper action on Take proper action on the
the complaint complaint
6.4. Record complaint Record complaint

Date Developed: Document No.

March 2024 Issued by:
FOOD Date Revised: CMC Institute of
AND Business
BEVERAGE Management, Skills Page 15 of 167
Developed by:
SERVICES Ricky D. Arellano Training
NC II and Assessment
Center Inc.
Revision #
Form No. 1.4: Training Needs

Module Title/Module Duration

Gap
of Instruction (hours)
1. Welcome and greet guests 8 hours
2. Seat the guest 8 hours
Welcoming guests and
3. Take food and beverage taking food and 8 hours
orders beverage orders
4. Liaise between kitchen
8 hours
and service areas

Date Developed: Document No.

March 2024 Issued by:
FOOD Date Revised: CMC Institute of
AND Business
BEVERAGE Management, Skills Page 16 of 167
Developed by:
SERVICES Ricky D. Arellano Training
NC II and Assessment
Center Inc.
Revision #
 TRAINING PLAN

Qualification: FOOD AND BEVERAGE SERVICES NC II

Pre-training activities. Industry partnership is a very important aspect of

work-based training. The following pre-training activities were conducted as
part of the systematic procedures in establishing industry linkage:
1. Search for prospective industry partners
2. Send proposal letters (follow-up and visitation)
3. Set an appointment for presentation
4. Presentation
5. Conduct site visit for work-based training plan
6. Finalize the Training Plan and Memorandum of Agreement (MOA)
7. Present the Training Plan and MOA for approval
8. Placement of the trainees in the industry

Date Developed: Document No.

March 2024 Issued by:
FOOD Date Revised: CMC Institute of
AND Business
BEVERAGE Management, Skills Page 17 of 167
Developed by:
SERVICES Ricky D. Arellano Training
NC II and Assessment
Center Inc.
Revision #
 Trainees’ Facilities/ Date
Training Mode of Assessment
Training Staff Tools and Venue and
Activity/Task Training Method
Requirements Equipment Time
1. Welcome and ●Acknowledge guest Internship Jesson ●Dining area Meecky ●Oral June 23,
greet guests as soon as they Butlig Hotel and questioning 2018/
●Reservation
arrive Restaurant ●Demonstration 8:00AM-
logbook
● Greet guests 5:00PM
appropriately
●Check details of
reservations
2. Seat the ●Escort and seat Internship Jesson ●Dining area Meecky ●Oral June 24,
guests guests accordingly Butlig Hotel and questioning 2018 /
●Napkin
●Utilize tables Restaurant ●Demonstration 8:00AM-
cloth
5:00PM
accordingly ●Water
●Seat guests evenly pitcher
to control traffic
flow of guests
●Open cloth
napkins for the
guests
●Serve water when
applicable

Date Developed: Document No.

March 2024 Issued by:
FOOD Date Revised: CMC Institute of
AND Business
BEVERAGE Management, Skills Page 18 of 167
Developed by:
SERVICES Ricky D. Arellano Training
NC II and Assessment
Center Inc.
Revision #
3. Take food and ●Present guests Internship Jesson ●Restaurant Meecky ●Oral June 25,
beverage orders with the menu Butlig area Hotel and questioning 2018 /
accordingly Restaurant ●Return 8:00AM-
●Menu
●Take orders demonstration 5:00PM
●Blank
completely
Order Slip
accordingly
●Pen
●Note special
request and ●Tableware
requirements ●Cutlery
●Repeat back ●Glassware
orders to the guest
to confirm
●Provide and adjust
tableware and
cutlery accordingly
4. Liaise between ●Place and sent Internship Jesson ●Restaurant Meecky ●Oral June 26,
kitchen and orders to the Butlig area Hotel and questioning 2018 /
service areas kitchen promptly Restaurant ●Return 8:00AM-
●Service and
● Check quality of demonstration 5:00PM
bar trays
foods accordingly ●Order Slip
●Check tableware
●Plates
for chips, marks,
cleanliness, spills
and drills
●Carry out
Date Developed: Document No.
March 2024 Issued by:
FOOD Date Revised: CMC Institute of
AND Business
BEVERAGE Management, Skills Page 19 of 167
Developed by:
SERVICES Ricky D. Arellano Training
NC II and Assessment
Center Inc.
Revision #
plates/trays safely
●Advise colleagues
regarding readiness
of items for service
●Relay accurate
information about
special request,
dietary or cultural
requirements to the
kitchen
appropriately
●Observe work
technology
accordingly

Date Developed: Document No.

March 2024 Issued by:
FOOD Date Revised: CMC Institute of
AND Business
BEVERAGE Management, Skills Page 20 of 167
Developed by:
SERVICES Ricky D. Arellano Training
NC II and Assessment
Center Inc.
Revision #
 MEMORANDUM OF AGREEMENT

KNOW ALL MEN BY THESE PRESENTS:

This Memorandum of Agreement (MOA) made and entered into, by

and between:

CMC INSTITUTE OF BUSINESS MANAGEMENT, SKILLS TRAINING AND

ASSESSMENT CENTER INC., a technical-vocational institution located at J.
A. Clarin St., Tagbilaran City represented by its Center Administrator Ms.
Aida C. Madulara and hereinafter referred to as CMC;
And
Meecky Hotel and Restaurant, a non-stock, non-profit foundation with
address at San Ramon, Sagbayan, Bohol represented herein by its owner
Nino Gironella, hereinafter referred to as MHR;

WITNESSETH:

WHEREAS, the AII, in pursuit of its mission to help the unemployed

individuals by providing them the quality education that will give them
employable technical skills and proper work ethics;

WHEREAS, MHR, as the social development arm of the travel companies in

the Philippines has the necessary experience and expertise in managing
programs that facilitates the provision of industrial and entrepreneurial
skills training for the disadvantaged sector;

NOW, THEREFORE, for and in consideration of the above premises, both

parties hereby agree as follows:

A. NATURE AND SCOPE OF PARTNERSHIP

1. CMC and MHR will work as partners in the technical training of

trainees in Food and Beverage Services NCII.
2. CMC and MHR commit to enable the student trainees to quality at
least for the entry-level job requirement in industries.

Date Developed: Document No.

March 2024 Issued by:
FOOD Date Revised: CMC Institute of
AND Business
BEVERAGE Management, Skills Page 21 of 167
Developed by:
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NC II and Assessment
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Revision #
 3. CMC and MHR shall follow the training program registered in the
TESDA included its duration and schedule. On the job training shall
start on November 25, 2022.

B. FUNCTIONS AND RESPONSIBILITIES OF CMC

1. Exercise general supervision over the training program.

2. Designate a coordinator who will closely monitor the training
program.
3. Conduct mandatory assessment of trainees.
4. Issue certificate of training to graduates of the program.
5. Undertake such other function to ensure the success of the
program.

C. FUNCTIONS AND RESPONSIBILITIES OF MHR

1. Select and screen scholars/trainees.

2. Provide trainee’s uniform, supplies and training consumables
necessary to ensure the successful implementation of the program.
3. Provide trainees fee (PHP 750.00) and assessment fee (PHP 500.00)
per scholar.
4. Pay the honorable of the trainer (PHP 500.00/day x 60 days) for the
duration of the training.
5. Designate an individual who will work closely with the school
coordinator regarding training activities.
6. Undertake such other functions to ensure smooth implementation
of the program.

D. MISCELLANEOUS PROVISIONS

1. The parties pledge to cooperate with each other and to perform their
respective obligations under the Agreement.
2. In case of injury resulting from an accident related to the training,
AII liability shall be limited to the school’s accident insurance plan.

Date Developed: Document No.

March 2024 Issued by:
FOOD Date Revised: CMC Institute of
AND Business
BEVERAGE Management, Skills Page 22 of 167
Developed by:
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NC II and Assessment
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Revision #
 3. This Agreement may be amended or modified only through a written
instrument duly signed and executed by the parties. This
Memorandum of Agreement will commence upon signing.

IN WITNESS WHEREOF, the parties have signed this Memorandum of

Agreement this 23rd day of November, 2022 at Tagbilaran City, Bohol,
Philippines.

CMC Institute of Business Management, Meecky Hotel and Restaurant (MHR)

Skills Training and
Assessment Center Inc. (CMC)
By: By:

AIDA C. MADULARA NINO GIRONELLA

Center Administrator Owner

WITNESSED BY:

JHESSA G. BETINOL WARREN S. QUIJANO

Office Staff MHR - Manager

Date Developed: Document No.

March 2024 Issued by:
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AND Business
BEVERAGE Management, Skills Page 23 of 167
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SERVICES Ricky D. Arellano Training
NC II and Assessment
Center Inc.
Revision #
Technical Education and Skills Development Authority Instructions:
CMC Institute of Business Management, Skills This Trainees’ Record Book (TRB) is intended to
Training and Assessment Center Inc. serve as record of all accomplishment/task/activities
while undergoing training in the industry. It will
J.A. Clarin St., Tagbilaran City
eventually become evidence that can be submitted for
portfolio assessment and for whatever purpose it will
TRAINEE’S RECORD BOOK serve you. It is therefore important that all its contents
are viably entered by both the trainees and instructor.
The Trainees’ Record Book contains all the
required competencies in your chosen qualification. All
you have to do is to fill in the column “Task Required”
and “Date Accomplished” with all the activities in
accordance with the training program and to be taken
up in the school and with the guidance of the
Trainee’s No.14078 instructor. The instructor will likewise indicate his/her
remarks on the “Instructors Remarks” column
IMEE G. CELERIAN regarding the outcome of the task accomplished by the
NAME TRAINEE trainees. Be sure that the trainee will personally
accomplish the task and confirmed by the instructor.
FOOD AND BEVERAGE SERVICES NC II It is of great importance that the content should
QUALIFICATION be written legibly on ink. Avoid any corrections or
erasures and maintain the cleanliness of this record.
356 HOURS
This will be collected by your trainer and submit
TRAINING DURATION
the same to the Vocational Instruction Supervisor (VIS)
and shall form part of the permanent trainee’s
RICKY D. ARELLANO document on file. THANK YOU!
TRAINER
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 NOTES:
_______________________________________________________
______________________________________________________
_______________________________________________________
_______________________________________________________
_______________________________________________________
_______________________________________________________
_______________________________________________________
_______________________________________________________
_______________________________________________________
_______________________________________________________
_______________________________________________________
_______________________________________________________
_______________________________________________________
_______________________________________________________
_______________________________________________________

Date Developed: Document No.

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Unit of Competency: 1.PREPARE THE DINING ROOM/RESTAURANT AREA FOR SERVICE

FOOD AND BEVERAGE SERVICES NC II

Learning Task/ Activity Required Date Instructors Remarks

Outcome Accomplished
1. Take table ●Answer inquiries promptly, clearly and accurately. May 14, 2018 Ms. Celerian was able
reservations ● Asked pertinent questions to complete the details of the to answer questions,
reservations get the necessary
● Record reservations data on forms accurately information in taking
● Repeat back details of the reservations and confirm table reservation,
with the party making the reservation confirm information
● Provide additional information about the food service of from the guest and
the establishment inform about the
service.
2. Prepare service ●Stock service or waiter’s stations with supplies May 15, 2018 She was able to
stations and necessary for service. prepare service
equipment ●Clean, wipe and put all tableware and dining room stations making sure
equipment in their proper places. that the area is clean,
●Put special tent cards and similar special displays for organize dining area
promotion and the necessary
● Check cleanliness and condition of all tables, tableware equipment.
and dining room equipment
●Fill water pitchers and ice buckets
●Turn on and keep ready electrical appliance or
equipment like coffee pots, tea pots, plate warmers etc. in
the dining area
● Refill condiments and sauce bottles are refilled and
Date Developed: Document No.
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 wipe clean and dry the necks and tops of the bottles
3. Set up the ● Set tables according to standards May 16, 2018 She was able to
tables in the ●Set pre-arrange or fixe menu covers accordingly. prepare the tableware
dining area ●Wipe and polish tableware and glassware before set up and glassware and
on the table set it on the table.
●Fold cloth napkins properly according to napkin folding The napkin cloth is
style folded properly and
● Skirt buffet or displays table properly taking into the design is perfect.
account symmetry, balance and harmony in size and
design.
4. Set the ●Adjust lights according to time of the day May 17, 2018 She was able to set
mood/ambiance of ●Arrange tables, chairs and other dining room furniture tables and chairs to
the dining area to ensure comfort and convenience of the guests. ensure that there is
●Play appropriate music enough space for the
●Clean floors/ carpets guest to move freely.
●Adjust air-condition or cooling units The environment and
●Set-up decorations according to theme design are suited to
the theme.

__________________ __________________
Trainee’s Signature Trainer’s Signature

Date Developed: Document No.

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Unit of Competency: 2. WELCOME GUESTS AND TAKE FOOD AND BEVERAGE ORDERS

FOOD AND BEVERAGE SERVICES NC II

Learning Task/ Activity Required Date Instructors

Outcome Accomplished Remarks
1. Welcome and ●Acknowledge guest as soon as they arrive May 18, 2018 She was able to
greet guests welcome and greet
● Greet guests appropriately
guest
●Check details of reservations appropriately with
confidence.
2. Seat the guests ●Escort and seat guests accordingly May 19, 2018 She was able to
accompany the
●Utilize tables accordingly
guest to their
●Seat guests evenly to control traffic flow of guests respective seats
●Open cloth napkins for the guests and open the
napkin cloth
●Serve water when applicable appropriately.
3. Take food and ●Present guests with the menu accordingly May 20, 2018 She was able to
beverage orders present the menu
●Take orders completely accordingly
appropriately and
●Note special request and requirements take the orders
●Repeat back orders to the guest to confirm from the guest

●Provide and adjust tableware and cutlery accordingly

Date Developed: Document No.

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4. Liaise between ●Place and sent orders to the kitchen promptly May 21, 2018 She was able to
kitchen and service put orders in the
● Check quality of foods accordingly
areas kitchen as soon as
●Check tableware for chips, marks, cleanliness, spills possible. She
and drills brought the trays
●Carry out plates/trays safely and plates safely.
She performed
●Advise colleagues regarding readiness of items for well in this
service learning outcome.
●Relay accurate information about special request,
dietary or cultural requirements to the kitchen
appropriately
●Observe work technology accordingly

____________________ __________________
Trainee’s Signature Trainer’s Signature

Date Developed: Document No.

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NC II and Assessment
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Unit of Competency: 3. PROMOTE FOOD AND BEVERAGE PRODUCTS

FOOD AND BEVERAGE SERVICES NC II

Learning Outcome Task/ Activity Required Date Instructors

Accomplished Remarks
1. Know the product ●Master names and pronunciations of dishes in the May 22, 2018 She was able to
menu explain the
products to the
●Memorize ingredients of dishes
guest and
●Know sauces and accompaniments familiarize with the
●Study descriptions of every item in the menu ingredients and
some food
●Master common food allergens to prevent serious allergens.
health consequences
2.Undertake ●Provide clear explanations and descriptions May 23, 2018 She was able to
Suggestive selling information about the food items communicate with
the guest and able
●Offer items on specials or promos
to explain about
● Suggest name of specific menu items the dishes when
●Recommend standard food and beverage pairing offering dishes to
the guest.
●Give several choices to provide more options to the
guest
●Use descriptive words while explaining dishes to the
guests
●Carry out suggestive selling to the guests
Date Developed: Document No.
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3. Carry out ●Suggest strategies slow moving but highly She was able to
Upselling profitable items convince guest to
strategies the new items on
●Offer second servings of items ordered
the restaurant.
●Mention food portion or size for possible adjustments
●Recommend new items to regular guests

_____________________ ___________________
Trainee’s Signature Trainer’s Signature

Date Developed: Document No.

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Unit of Competency: 4. PROVIDE FOOD AND BEVERAGE SERVICES TO GUESTS

FOOD AND BEVERAGE SERVICES NC II

Learning Outcome Task/ Activity Required Date Instructors

Accomplished Remarks
1. Serve food orders ●Pick food orders promptly from service areas May 22, 2018 She was able to
●Check food orders presentation and appropriate serve orders
garnish and accompaniments promptly to the
●Serve and clear food orders with minimal disturbance customer and she
to the other guests carry it safely. She
●Serve food orders to the guests who ordered them performed well
●Serve food orders according to enterprise style and able to serve
●Mention name of dish or order upon serving the food according to
guests sequence of
●Monitor sequence of service and meal delivery service.
2. Assist the diners ●Anticipate additional requests or needs of the guests May 23, 2018 She was able to
●Offer and serve additional food and beverage at the address the
appropriate times different needs of
●Provide necessary condiments and appropriate the guest provided
tableware base on food order appropriate
●Recognize delays or deficiencies in service tableware.
●Conduct 3-minute check to check guest satisfaction
● Treat children and guests with special needs with
extra attention and care.
3. Perform banquet ● Prepare and check service ware for completeness May 24, 2018 She was able to
or catering food ahead of time prepare the dining
service ●Set up tables and chairs in accordance with the event area that fits to
Date Developed: Document No.
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NC II and Assessment
Center Inc.
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 requirements the event. She
● Serve food is according to general service principles made sure that
●Handle food based on food safety procedures everything was
●Ensure coordinated service of meal courses well organized.
●Clean assigned areas accordingly
●Clear tables and soiled dishes prepare to brought to
dishwashing area
●Note and monitor number of guests being served
4.Serve Beverage ●Pick beverage orders promptly from the bar May 25, 2018 She was able to
Orders ●Check beverage orders for presentation and served and
appropriate garnishes handled the
●Serve beverages at appropriate times during meal beverages to the
●Serve beverages efficiently guest
●Serve beverages at the right temperature appropriately with
●Open wine beverages without disturbance of the other confidence
guests
●Carry out wine service accordingly
●Carry out coffee and tea service accordingly
5. Process payments ●Prepare and process bills accurately May 26, 2018 She was able to
and receipts ●Verify amount due with the customer process the
●Accept cash and non-payments and issue receipts payments from
●Give required change her customer and
●Complete require documentation accordingly with complete
documentation.
6. Conclude food ●Remove soiled dishes when guest finished with the May 27, 2018 She was able to
service and close meal properly clean the
down dining area ●Handle food scraps according to hygiene regulations dining table and
and enterprise procedure thank guest for
Date Developed: Document No.
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 ●Clean and store equipment accordingly having business
●Clear, reset and make tables ready for the next guests with their
●Give and thank a warm farewell to the guests restaurant.
●Turn off electrical equipment appropriately
7. Manage ●Determine levels of intoxication of customers May 28, 2018 She was able to
intoxicated persons ●Refer difficult situations to an appropriate person deal with the
●Apply appropriate procedures to the situation person whose
●Apply legislative requirements having food
allergens.

_____________________ ___________________
Trainee’s Signature Trainer’s Signature

Date Developed: Document No.

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AND Business
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NC II and Assessment
Center Inc.
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Unit of Competency: 5. PROVIDE ROOM SERVICE

FOOD AND BEVERAGE SERVICES NC II

Learning Outcome Task/ Activity Required Date Instructors

Accomplished Remarks
1. Take and process ●Answer telephone call promptly and accurately May 29, 2018 She was able to
room service orders ● Check guest name and use throughout the interaction answer the call
●Clarify, repeat and check details of orders with the immediately,
guests asked the
●Use suggestive selling techniques required
●Advise guest the approximate time of delivery information and
●Record and check relevant information accordingly inform the guest
●Interpret room service orders receive from doorknob the time of
dockets delivery.
●Transfer and relay orders promptly to appropriate
location for preparation
2. Set up trays and ●Prepare room service equipment and supplies May 30, 2018 She was able to
trolleys accordingly set up the trays
●Select and prepare proper room service equipment and based from the
supplies for cleanliness and condition guest’s order and
●Set-up trays and trolleys in balance, safety and made sure that
attractiveness everything is
●Check orders before leaving the kitchen properly place.
●Set-up room service trays and trolleys according to food
and beverage order
● Cover food items during transportation to the room

Date Developed: Document No.

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BEVERAGE Management, Skills Page 35 of 167
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NC II and Assessment
Center Inc.
Revision #
3. Present and serve ●Verify guest’s name on the bill before announcing the June 1, 2018 She was able to
food and beverage staff’s presence outside the door communicate
orders to guests ●Greet guest politely accordingly with the guest
●Ask guest where they want to position the tray or and serve the
trolley food and
●Deliver food orders on time desired by the guests beverage orders
appropriately.
4. Present room ●Check guest account for accuracy and present June 2, 2018 She was able to
service account accordingly process with the
●Acknowledge guest payments and present to the room charge
cashier for processing accordingly account as the
●Ask guests for charge accounts to sign the bills payment of the
orders.
5. Clear away room ●Explain procedure to take away the tray or trolley when June 3, 2018 She was able to
service equipment the guests have finished their meal clean the area
●Check and clear floors accordingly and return the
●Clear dirty trays accordingly trolley to the
●Clean and return trays and trolleys to the room service room service
area area.

____________________ ___________________
Trainee’s Signature Trainer’s Signature

Date Developed: Document No.

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AND Business
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NC II and Assessment
Center Inc.
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Unit of Competency: 6. RECEIVE AND HANDLE GUEST CONCERNS

FOOD AND BEVERAGE SERVICES NC II

Learning Outcome Task/ Activity Required Date Instructors

Accomplished Remarks
1. Listen to the ●Obtain the entire story or issue of concern from the June 5, 2018 She was able to
complaint guest take and record
the complaints of
●Note details of the guest complaint or concern
the guest
●Give full attention to the complaining guest appropriately.
●Paraphrased guest complaint to determine if the
concern is correctly understood
2. Apologize to the ●Offer sincere apology for the disservice June 6, 2018 She was able to
guest show empathy to
●Show empathy to the guest to show genuine concern
the guest and
and consideration
●Avoid excuses or blaming other
● Express gratitude to the guest for bringing matter up
attention
3. Take proper ●Take appropriate action regarding guest concerns June 7, 2018 She was able to
action on the take appropriate
●Inform the right person or department who can solve
complaint actions-based
the problem
form the
●Elevate difficult situations or serious concerns complaint
according to
Date Developed: Document No.
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 ●Follow-up concern to check whether is solve or not standard.
4. Record complain ●Document complaint accordingly June 8, 2018 She was able to
recognize the
●Recognize persons concerns and record actions taken
concern of the
●Log and collate feedback receive from the guests. guest and record
it.

______________________ ___________________
Trainee’s Signature Trainer’s Signature

Date Developed: Document No.

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NC II and Assessment
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 TRAINEE’S PROGRESS SHEET

Name : IMEE G. CELERIAN Trainer : RICKY D. ARELLANO

FOOD AND BEVERAGE SERVICES
Qualification : Nominal Duration: 356 HOURS
NC II
Units of Training Date Date Trainee’s Supervisor’s
Training Activity Rating
Competency Duration Started Finished Initial Initial
1. Welcome and ●Acknowledge guest as 8 hours July 12, July 12, C IGC JBB
greet guests soon as they arrive 2018 2018
● Greet guests
appropriately
●Check details of
reservations
2. Seat the guests ●Escort and seat guests 8 hours July 13, July 13, C IGC JBB
accordingly 2018 2018
●Utilize tables
accordingly
●Seat guests evenly to
control traffic flow of
guests
●Open cloth napkins for
the guests

Date Developed: Document No.

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 ●Serve water when
applicable
3. Take food and ●Present guests with the 8 hours July 14, July 14, C IGC JBB
beverage orders menu accordingly 2018 2018
●Take orders completely
accordingly
●Note special request
and requirements
●Repeat back orders to
the guest to confirm
●Provide and adjust
tableware and cutlery
accordingly
4. Liaise between ●Place and sent orders to 8 hours July 15, July 15, C IGC JBB
kitchen and the kitchen promptly 2018 2018
service areas ● Check quality of foods
accordingly
●Check tableware for
chips, marks,
cleanliness, spills and
drills
●Carry out plates/trays
safely
●Advise colleagues
Date Developed: Document No.
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AND Business
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 regarding readiness of
items for service
●Relay accurate
information about special
request, dietary or
cultural requirements to
the kitchen appropriately
●Observe work
technology accordingly
32
Total Hours
hours
Note: The trainee and the supervisor must have a copy of this form. The column for rating maybe used either by giving a numerical
rating or simply indicating competent or not yet competent. For purposes of analysis, you may require industry supervisors to give a
numerical rating for the performance of your trainees. Please take note however that in TESDA, we do not use numerical rating

Date Developed: Document No.

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 Training Session Evaluation

Instructions:
This post-training evaluation instrument is intended to measure how
satisfactorily your trainer has done his job during the whole duration of
your training. Please give your honest rating by checking on the
corresponding cell of your response. Your answers will be treated with
utmost confidentiality.
TRAINER/INSTRUCTOR
1 2 3 4 5
Name of Trainer: RICKY D. ARELLANO
1. Orients trainees about CBT, the use of CBLM
√
and the evaluation system
2. Discusses clearly the unit of competencies
and outcomes to be attained at the start of √
every module
3. Exhibits mastery of the subject/course he is
√
teaching
4. Motivates and elicits active participation from
√
the students or trainees
5. Keeps records of evidence/s of competency
√
attainment of each student/trainee
6. Instill value of safety and orderliness in the
√
classrooms and workshops
7. Instills the value of teamwork and positive
√
work values
8. Instills good grooming √
9. Instills value of time √
10. Quality of voice while teaching √
11. Clarity of language/dialect used in teaching √
12. Provides extra attention to trainees and
√
students with specific learning needs.
13. Attends classes regularly and promptly √
14. Shows energy and enthusiasm while teaching √
15. Maximizes use of training supplies and
√
materials
16. Dresses appropriately √
17. Shows empathy √
18. Demonstrates self-control √

Date Developed: Document No.

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

Date Developed: Document No.

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 acquired is prompt and comprehensive
10. Feedback about the performance of learners
is given immediately
TRAINING FACILITIES/RESOURCES 1 2 3 4 5
1. Training Resources are adequate
2. Training Venue is conducive and appropriate
3. Equipment, supplies, and materials are
sufficient
4. Equipment, Supplies and Materials are
suitable and appropriate
5. Promptness in providing Supplies and
Materials
SUPPORT STAFF 1 2 3 4 5
1. Support Staff are accommodating

Comments/Suggestions:
The training sessions went well, tools are very much organized and it
really suffice the needs of the trainees. Aside of the environment being
conducive, personnel are also amiable, approachable, helpful, and
accommodating.

Date Developed: Document No.

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 SUPERVISED INDUSTRY TRAINING OR ON-THE-JOB
TRAINING EVALUATION FORM

Dear Trainees:
The following questionnaire is designed to evaluate the effectiveness of
the Supervised Industry Training (SIT) or On-the-Job Training (OJT) you
had with the Industry Partner Meecky Hotel and Restaurant. Please
check ( ) the appropriate box corresponding to your rating for each
question asked. The results of this evaluation shall serve as a basis for
improving the design and management of the SIT in SICAT to maximize
the benefits of the said Program. Thank you for your cooperation.
Use the following rating scales:
5 - Outstanding
4 - Very Good/Very Satisfactory
3 – Good/Adequate
2 – Fair/Satisfactory
1 – Poor/Unsatisfactory

Item RATING
Question
No.
INSTITUTIONAL EVALUATION 1 2 3 4 5 N/A
Has CMC Institute of Business
Management, Skills Training and
Assessment Center Inc.
1 conducted an orientation about
the SIT/OJT program, the
requirements and preparations
needed and its expectations?
Has CMC Institute of Business
Management, Skills Training and
Assessment Center Inc. provided
2 the necessary assistance such as
referrals or recommendations in
finding the company for your
OJT?
Has CMC Institute of Business
Management, Skills Training and
Assessment Center Inc. showed
3 coordination with Meecky Hotel
and Restaurant in the design and
supervision of your SIT/OJT?
Date Developed: Document No.
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 Has your in-school training
adequate to undertake Meecky
4 Hotel and Restaurant assignment
and its challenges?
Has CMC Institute of Business
Management, Skills Training and
5 Assessment Center Inc.
monitored your progress in the
industry?
Has the supervision been effective
in achieving your OJT objectives
6 and providing feedbacks when
necessary?
Did CMC Institute of Business
Management, Skills Training and
7 Assessment Center Inc. conduct
assessment of your SIT/OJT
program upon completion?
Were you provided with the
results of the Meecky Hotel and
Restaurant and CMC Institute of
8 Business Management, Skills
Training and Assessment Center
Inc. assessment of your OJT?
Comments/Suggestions:
The institution is equipped with tools and equipment that are
suitable with the course provided. They have taught all the necessary
things to do, example of which is the way of proper food service to
the guest.

Date Developed: Document No.

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NC II and Assessment
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Item RATING
Question
No.
INDUSTRY PARTNER 1 2 3 4 5 N/A
Was Meecky Hotel and
Restaurant appropriate for your
1 type of training required and/or
desired?
Has Meecky Hotel and
Restaurant designed the training
2 to meet your objectives and
expectations?
Has Meecky Hotel and
Restaurant showed coordination
with CMC Institute of Business
3 Management, Skills Training and
Assessment Center Inc. in the
design and supervision of the
SIT/OJT?
Has Meecky Hotel and
Restaurant and its staff
4 welcomed you and treated you
with respect and understanding?
Has Meecky Hotel and
Restaurant facilitated the
training, including the provision
5 of the necessary resources such
as facilities and equipment
needed to achieve your OJT
objectives?
Has Meecky Hotel and
6 Restaurant assigned a supervisor
to oversee your work or training?
Was the supervisor effective in
supervising you through regular
7 meetings, consultations and
advise?
Has the training provided you
with the necessary technical and
administrative exposure of real-
8
world problems and practices?

Date Developed: Document No.

March 2024 Issued by:
FOOD Date Revised: CMC Institute of
AND Business
BEVERAGE Management, Skills Page 47 of 167
Developed by:
SERVICES Ricky D. Arellano Training
NC II and Assessment
Center Inc.
Revision #
 Has the training program allowed
you to develop self-confidence,
9 self-motivation and positive
attitude towards work?
Has the experience improved your
10 personal skills and human
relations?
Are you satisfied with your
11 training in the industry?
Comments/Suggestions:
The industry partner treated their OJT’s well. They helped us
exposed our abilities and capacities to do on a certain thing. They
also helped us boost our confidence and gave us motivation to do our
best. They let us experienced the things that we thought we can’t
able to do. And mostly, they taught us on how to deal with the
different behaviors we may encounter from the guest.

Signature: __________________ Qualification: FOOD AND BEVERAGE

SERVICES NC II
Printed Name: IMEE G. CELERIAN Supervisor: Francis A. Batohanon
Host Industry Partner: Meecky Instructor: Ricky D. Arellano
Hotel and Restaurant
Period of Training: July 10, 2018 - August 9, 2018

Date Developed: Document No.

March 2024 Issued by:
FOOD Date Revised: CMC Institute of
AND Business
BEVERAGE Management, Skills Page 48 of 167
Developed by:
SERVICES Ricky D. Arellano Training
NC II and Assessment
Center Inc.
Revision #
 Program Evaluation Interpretation and Analysis

How to compute the average or the mean:

1. Add the points per item per rater
2. Divide the sum by the total number of raters

Example:

RATER Rating for Rating for

Item 1 Item 2
Rater A 3
Rater B 4
Rater C 5
Rater D 2
Rater E 4

Total points = 18
Number of Raters = 5

Computing for the Average or Mean

Total Points
Average =
Number of Rater

18
Average = ______________
5

Average = 3.6

Range:
0.00 - 1.49 = Poor/Unsatisfactory
1.50 – 2.49 = Fair/ Adequate
2.50 – 3.49 = Good/Satisfactory
3.50 – 4.49 = Very Good/Very Satisfactory
4.50 – 5.00 = Outstanding

Date Developed: Document No.

March 2024 Issued by:
FOOD Date Revised: CMC Institute of
AND Business
BEVERAGE Management, Skills Page 49 of 167
Developed by:
SERVICES Ricky D. Arellano Training
NC II and Assessment
Center Inc.
Revision #
PROGRAM EVALUATION RESULTS AND ANALYSIS
Rater A
OVERALL PROGRAM EVALUATION 1 2 3 4 5
1. Has the training provided you with the
necessary technical and administrative exposure X
of the real-world problems and practices?
2. Has the training program allowed you to develop
self-confidence, gave you motivation and positive X
attitude towards work?
3. Are you satisfied with your industry-related
X
training?
4. Has the experience enhanced your skills? X

Rater B
OVERALL PROGRAM EVALUATION 1 2 3 4 5
1. Has the training provided you with the
necessary technical and administrative exposure X
of the real-world problems and practices?
2. Has the training program allowed you to develop
self-confidence, gave you motivation and positive X
attitude towards work?
3. Are you satisfied with your industry-related
X
training?
4. Has the experience enhanced your skills? X

Rater C
OVERALL PROGRAM EVALUATION 1 2 3 4 5
1. Has the training provided you with the
necessary technical and administrative exposure X
of the real-world problems and practices?
2. Has the training program allowed you to develop
self-confidence, gave you motivation and positive X
attitude towards work?
3. Are you satisfied with your industry-related
X
training?
4. Has the experience enhanced your skills? X

Date Developed: Document No.

March 2024 Issued by:
FOOD Date Revised: CMC Institute of
AND Business
BEVERAGE Management, Skills Page 50 of 167
Developed by:
SERVICES Ricky D. Arellano Training
NC II and Assessment
Center Inc.
Revision #
Rater D
OVERALL PROGRAM EVALUATION 1 2 3 4 5
1. Has the training provided you with the
necessary technical and administrative exposure X
of the real-world problems and practices?
2. Has the training program allowed you to develop
self-confidence, gave you motivation and positive X
attitude towards work?
3. Are you satisfied with your industry-related
X
training?
4. Has the experience enhanced your skills? X

Rater E
OVERALL PROGRAM EVALUATION 1 2 3 4 5
1. Has the training provided you with the
necessary technical and administrative exposure X
of the real-world problems and practices?
2. Has the training program allowed you to develop
self-confidence, gave you motivation and positive X
attitude towards work?
3. Are you satisfied with your industry-related
X
training?
4. Has the experience enhanced your skills? X

Summary of Ratings

RATER Rating for Rating for Rating for Rating for

Item 1 Item 2 Item 3 Item 4
Rater A 4 4 4 4
Rater B 4 4 4 4
Rater C 5 5 4 5
Rater D 5 5 4 5
Rater E 4 4 4 4
TOTAL 22 22 20 22

Date Developed: Document No.

March 2024 Issued by:
FOOD Date Revised: CMC Institute of
AND Business
BEVERAGE Management, Skills Page 51 of 167
Developed by:
SERVICES Ricky D. Arellano Training
NC II and Assessment
Center Inc.
Revision #
 Average Rating

OVERALL PROGRAM EVALUATION Average

1. Has the training provided you with the
necessary technical and administrative
4.4
exposure of the real-world problems and
practices?
2. Has the training program allowed you to
develop self-confidence, gave you
4.4
motivation and positive attitude towards
work?
3. Are you satisfied with your industry-
4
related training?
4. Has the experience enhanced your
4.4
skills?
General Average 4.3

Range:
0.00 - 1.49 = Poor/Unsatisfactory
1.50 – 2.49 = Fair/ Adequate
2.50 – 3.49 = Good/Satisfactory
3.50 – 4.49 = Very Good/Very Satisfactory
4.50 – 5.00 = Outstanding

General Interpretation:

Based on the results, the supervised-industry training was very good/very

satisfactory having attained a 4.3 average on the preparation aspect. It is
evident that the program was well-prepared and that the trainees were
equipped with the necessary information and guidance on how to go about
with the program.

Recommendation/s:

Though it is clear that the preparation was done well, there is still a room
for improvement especially on the aspects that were not outstanding. It is
still recommended that the institution through the trainer conduct further
enhancement on how to prepare the trainees for on-the-job training. It may
also be good to review the methodologies of the preparation and institute
some changes in order to achieve an outstanding rating.

Date Developed: Document No.

March 2024 Issued by:
FOOD Date Revised: CMC Institute of
AND Business
BEVERAGE Management, Skills Page 52 of 167
Developed by:
SERVICES Ricky D. Arellano Training
NC II and Assessment
Center Inc.
Revision #