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
1.1.1 Obtain and convey workplace information
1.1.2 Speak English at a basic operational level
1.1.3 Participate in workplace meetings and discussions
1.1.4 Complete relevant work-related documents
2. WORK IN TEAM ENVIRONMENT
2.1.1 Describe team role and scope
2.1.2 Identify own role and responsibility within team
2.1.3 Work as a team member
2.1.4 Work effectively with colleagues
2.1.5 Work in socially diverse environment
3. PRACTICE CAREER PROFESSIONALISM
3.1.1 Integrate personal objectives with organizational goals
3.1.2 Set and meet work priorities
3.1.3 Maintain professional growth and development
4. PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES
4.1.1 Identify hazards and risks
4.1.2 Evaluate hazards and risks
4.1.3 Control hazards and risks
4.1.4 Maintain OHS awareness
4.1.5 Perform basic first-aid procedures
COMMON COMPETENCIES
CAN I…? YES NO
1. DEVELOP AND UPDATE INDUSTRY KNOWLEDGE
1.1.1 Seek information on the industry
1.1.2 Update industry knowledge
1.1.3 Develop and update local knowledge
1.1.4 Promote products and services to customers

2. OBSERVE WORKPLACE HYGIENE PROCEDURES

2.1.1 Follow hygiene procedures
2.1.2 Identify and prevent hygiene risks
3. PERFORM COMPUTER OPERATIONS
 3.1.1 Plan and prepare for task to be undertaken
3.1.2 Input data into computer
3.1.3 Access information using computer
3.1.4 Produce/output data using computer system
3.1.5 Maintain computer equipment and systems
4. PERFORM WORKPLACE AND SAFETY PRACTICES
4.1.1 Follow workplace procedures for health, safety and security
practices
4.1.2 Perform child protection duties relevant to the tourism
industry
4.1.3 Observe and monitor people
4.1.4 Deal with emergency situations
4.1.5 Maintain safe personal presentation standards
4.1.6 Maintain a safe and secure workplace
5. PROVIDE EFFECTIVE CUSTOMER SERVICE
5.1.1 Greet customer
5.1.2 Identify needs of the customers
5.1.3 Deliver service to customer
5.1.4 Handle queries through use of common business tools
and technology
5.1.5 Handle complaints/ conflict situations, evaluation and
recommendations
CORE COMPETENCIES
CAN I…? YES NO
1. PREPARE THE DINING ROOM/RESTAURANT AREA FOR SERVICES
1.1.1 Take table reservations
1.1.2 Prepare service stations and equipment
1.1.3 Set up the tables in the dining area
1.1.4 Set the mood/ambiance of the dining area

2. WELCOME GUEST AND TAKE FOOD AND BEVERAGES ORDER

2.1.1 Welcome and greet guests
2.1.2 Seat the guests
2.1.3 Take food and beverage orders
2.1.4 Liaise between kitchen and service areas
3. PROMOTE FOOD AND BEVERAGE SERVICES PRODUCTS
3.1.1 Know the product
 3.1.2 Undertake Suggestive selling
3.1.3 Carry out Upselling strategies
4. PROVIDE FOOD AND BEVERAGE SERVICES TO GUESTS
4.1.1 Serve food orders
4.1.2 Assist the dinners
5. PROVIDE ROOM SERVICE
5.1.1 Take and process room service orders
5.1.2 Set up trays and trolleys
5.1.3 Present and serve food and beverage orders to guests
5.1.4 Present room service account
5.1.5 Clear away room service equipment
6. RECEIVE AND HANDLE GUEST CONCERNS
6.1.1 Listen to the complaint
6.1.2 Apologize to the guest
6.1.3 Take proper action on the complaint
6.1.4 Record the complaint

Note: In making the Self-Check for your Qualification, all required competencies
should be specified. It is therefore required of a Trainer to be well- versed
of the CBC or TR of the program qualification he is teaching.
 Evidences/Proof of Current Competencies

Form 1.2: Evidence of Current Competencies acquired related to

Job/Occupation

Means of
Current competencies Proof/Evidence
validating
BASIC COMPETENCIES
PARTICIPATE IN WORKPLACE COMMUNICATION
Obtain and convey workplace Submitted Transcript of
Authenticated
information Records
Speak English at a basic operational Submitted Transcript of
Authenticated
level Records
Participate in workplace meetings Submitted Transcript of
Authenticated
and discussions Records
Complete relevant work-related Submitter Transcript of
Authenticated
documents Records
WORK IN TEAM ENVIRONMENT
Describe team role and scope Submitted Transcript of
Authenticated
Records
Identify own role and responsibility Submitted Transcript of
Authenticated
within team Records
Work as a team member Submitted Transcript of
Authenticated
Records
Work effectively with colleagues Submitted Transcript of
Authenticated
Records
Work in socially diverse Submitted Transcript of
Authenticated
environment Records
PRACTICE CAREER
PROFESSIONALISM
Integrate personal objectives with Submitted Transcript of
Authenticated
organizational goals Records
Set and meet work priorities Submitted Transcript of
Authenticated
Records
Maintain professional growth and Submitted Transcript of
Authenticated
development Records
PRACTICE OCCUPATIONAL
HEALTH AND SAFETY
PROCEDURES
Identify hazards and risks Submitted Transcript of
Authenticated
Records
Evaluate hazards and risks Submitted Transcript of Authenticated
 Records
Control hazards and risks Submitted Transcript of
Authenticated
Records
Maintain OHS awareness Submitted Transcript of
Authenticated
Records
Perform basic first-aid procedures Submitted Transcript of
Authenticated
Records
COMMON COMPETENCIES
DEVELOP AND UPDATE
INDUSTRY KNOWLEDGE
Seek information on the industry Certificate of Certified True
Employment Copy
Update industry knowledge Certificate of Certified True
Employment Copy
Develop and update local knowledge Certificate of Certified True
Employment Copy
Promote products and services to Certificate of Certified True
customers Employment Copy
OBSERVE WORKPLACE HYGIENE
PROCEDURES
Follow hygiene procedures Certificate of Certified True
Employment Copy
Identify and prevent hygiene risks Certificate of Certified True
Employment Copy
PERFORM COMPUTER
OPERATIONS
Plan and prepare for task to be Submitted Transcript of
Authenticated
undertaken Records
Input data into computer Submitted Transcript of
Authenticated
Records
Access information using computer Submitted Transcript of
Authenticated
Records
Produce output/ data using Submitted Transcript of
Authenticated
computer system Records
Use basic functions of a www- Submitted Transcript of
Authenticated
browser to locate information Records
Maintain computer equipment and Submitted Transcript of
Authenticated
systems Records
PERFORM WORKPLACE AND
SAFETY PRACTICES
Follow workplace procedure for Certificate of Certified True
health, safety, and security practice Employment Copy
Perform child protection duties Certificate of Certified True
relevant to the tourism industry Employment Copy
Observe and monitor people Certificate of Certified True
Employment Copy
Deal with emergency situations Certificate of Certified True
Employment Copy
Maintain safe personal presentation Certificate of Certified True
standards Employment Copy
Maintain a safe and secure Certificate of Certified True
workplace Employment Copy
PROVIDE EFFECTIVE CUSTOMER
SEVICE
Greet customer Certificate of Certified True
Employment Copy
Identify needs of the customer Certificate of Certified True
Employment Copy
Deliver services to customer Certificate of Certified True
Employment Copy
Handle queries through use of
Certificate of Certified True
common business tools and
Employment Copy
technology
Handle complaints/conflict
Certificate of Certified True
situations, evaluation and
Employment Copy
recommendation
CORE COMPETENCIES
WELCOME GUEST AND TAKE
FOOD AND BEVERAGE ORDERS
Welcome and greet guests Certificate of Certified True
Employment Copy
Seat the guest Certificate of Certified True
Employment Copy
Take food and beverage orders Certificate of Certified True
Employment Copy
Liaise between kitchen and service Certificate of Certified True
areas Employment Copy
PROMOTE FOOD AND BEVERAGE
PRODUCTS
Know the product Certificate of Certified True
Employment Copy
Undertake suggestive selling Certificate of Certified True
Employment Copy
Carry out Upselling strategies Certificate of Certified True
Employment Copy
PROVIDE FOOD AND BEVERAGES
TO GUESTS
Serve food orders Certificate of Certified True
 Employment Copy
Assist the dinners Certificate of Certified True
Employment Copy
PROVIDE ROOM SERVICE

Take and process room service Certificate of Certified True

orders Employment Copy
Set up trays and trolleys Certificate of Certified True
Employment Copy
Present and serve food and Certificate of Certified True
beverage orders to guests Employment Copy
Present room service account Certificate of Certified True
Employment Copy
Clear away room service equipment Certificate of Certified True
Employment Copy
RECEIVE AND HANDLE GUESTS
CONCERNS
Listen to the complaint Certificate of Certified True
Employment Copy
Certificate of Certified True
Apologize to the guest
Employment Copy
Take proper action on the complaint Certificate of Certified True
Employment Copy
Record the complaint Certificate of Certified True
Employment Copy
 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 Summaries of Current Competencies versus Required

Competencies

Required Units of Training

Competency/Learning Current Competencies Gaps/Requirement
Outcomes based on CBC s
BASIC COMPETENCIES
PARTICIPATE IN WORKPLACE COMMUNICATION
Obtain and convey Obtain and convey
workplace information workplace information
Speak English at a basic Speak English at a basic
operational level operational level
Participate in workplace Participate in workplace
meetings and discussions meetings and discussions
Complete relevant work- Complete relevant work-
related documents related documents
WORK IN TEAM ENVIRONMENT
Describe team role and Describe team role and
scope scope
Identify own role and Identify own role and
responsibility within team responsibility within team
Work as a team member Work as a team member

Work effectively with Work effectively with

colleagues colleagues
Work in socially diverse Work in socially diverse
environment environment
PRACTICE CAREER PROFESSIONALISM
Integrate personal objectives Integrate personal
with organizational goals objectives with
organizational goals
Set and meet work priorities Set and meet work
 Required Units of Training
Competency/Learning Current Competencies Gaps/Requirement
Outcomes based on CBC s
priorities
Maintain professional growth Maintain professional
and development growth and development
PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES
Identify hazards and risks Identify hazards and risks
Evaluate hazards and risks Evaluate hazards and risks
Control hazards and risks Control hazards and risks
Maintain OHS awareness Maintain OHS awareness
Perform basic first aid Perform basic first aid
procedures procedures
COMMON COMPETENCIES
DEVELOP AND UPDATE INDUSTRY KNOWLEDGE
Seek information on the Seek information on the
industry industry
Update industry knowledge Update industry knowledge
Develop and update local Develop and update local
knowledge knowledge
Promote products and Promote products and
services to customers services to customers
OBSERVE WORKPLACE HYGIENE PROCEDURES
Follow hygiene procedure Follow hygiene procedure
Identify and prevent hygiene Identify and prevent
risks hygiene risks
PERFORM COMPUTER OPERATIONS
Plan and prepare for task to Plan and prepare for task to
be undertaken be undertaken
Input data into computer Input data into computer
Access information using Access information using
computer computer
Produce/output data using Produce/output data using
computer system computer system
Maintain computer Maintain computer
equipment and systems equipment and systems
PERFORM WORKPLACE AND SAFETY PRACTICES
Follow workplace procedures Follow workplace
for health, safety and procedures for health,
security practices safety and security
practices
Perform child protection Perform child protection
 Required Units of Training
Competency/Learning Current Competencies Gaps/Requirement
Outcomes based on CBC s
duties relevant to the duties relevant to the
tourism industry tourism industry
Observe and monitor people Observe and monitor
people
Deal with emergency Deal with emergency
situations situations
Maintain safe personal Maintain safe personal
presentation standards presentation standards
Maintain a safe and secure Maintain a safe and secure
workplace workplace

PROVIDE EFFECTIVE CUSTOMER SERVICE

Greet customer Greet customer
Identify needs of the Identify needs of the
customer customer
Deliver service to customer Deliver service to customer
Handle queries through use Handle queries through use
of common business tools of common business tools
and technology and technology
Handle complaints/conflicts Handle complaints/conflicts
situations, evaluation and situations, evaluation and
recommendation recommendation
CORE COMPETENCIES
PREPARE THE DINING ROOM/RESTAURANT AREA FOE SERVICES
Take table reservations Take table reservations
Prepare service stations and Prepare service stations
equipment and equipment
Set up tables in the dining Set up tables in the dining
area area
Set the mood/ ambiance of Set the mood/ ambiance of
the dining area the dining area
WELCOME GUEST AND TAKE FOOD AND BEVERAGES ORDER
Welcome and greet guests Welcome and greet
guests
Seat the guests Seat the guests
Take food and beverage Take food and
orders beverage orders
Liaise between kitchen and Liaise between
service area kitchen and service
area
 Required Units of Training
Competency/Learning Current Competencies Gaps/Requirement
Outcomes based on CBC s
PROMOTE FOOD AND BEVERAGE SERVICES PRODUCTS
Know the product Know the product
Undertake Suggestive selling Undertake Suggestive
selling
Carry out Upselling Carry out Upselling
strategies strategies
PROMOTE FOOD AND BEVERGE SERVICES TO GUESTS
Serve food Serve food
Assist dinners Assist dinners
PROVIDE ROOM SERVICE
Take and process room Take and process room
service orders service orders
Set up trays and trolleys Set up trays and trolleys
Present and serve food and Present and serve food and
beverage order to guests beverage order to guests
Present room service Present room service
accounts accounts
Clear away room service Clear away room service
equipment equipment
RECEIVE AND HANDLE
GUESTS CONCERNS
Listen to the complaint Listen to the complaint
Apologize to the guests Apologize to the guests
Take proper action on the Take proper action on the
complaint complaint
Record the complaint Record the complaint
 Using Form No.1.4, convert the Training Gaps into a Training Needs/
Requirements. Refer to the CBC in identifying the Module Title or Unit of Competency
of the training needs identified.

Form No. 1.4: Training Needs

Module
Gaps Title/Module of Duration (hours)
Instruction
Welcome and
Greetings Guests
Seat the Guests WELCOMING
Take food and GUEST AND TAKE
60 HOURS
beverages orders FOOD BEVERAGE
ORDERS
Liaise between and
kitchen and service
areas