3.LRB-(full qualification)-final.docx trainers methodology

3.LRB-(full qualification)-final.docx trainers methodology

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  TECHNICAL EDUCATION ANDSKILLS DEVELOPMENT AUTHORITY LEARNER’S RECORD BOOK Learner’s No. 001 NAME: LEA C. NARAG QUALIFICATION: Food and Beverage Services NC II TRAINING DURATION: 320 hours TRAINER: LEONOR C. CORPUZ I.D.
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  Instructions: This Learner’s RecordBook (LRB) is intended to serve as record of all accomplishment/task/activities while undergoing training in the industry. It will eventually become evidence that can be submitted for portfolio assessment and for whatever purpose it will serve you. It is therefore important that all its contents are viably entered by both the trainees and instructor. The Learner’s Record Book contains all the required competencies Food and Beverage Services NC II. All you have to do is to fill in the column “Task Required” and “Date Accomplished” with all the activities in accordance with the training program and to be taken up in the school and with the guidance of the instructor. The instructor will likewise indicate his/her remarks on the “Instructors Remarks” column regarding the outcome of the task accomplished by the trainees. Be sure that the trainee will personally accomplish the task and confirmed by the instructor. It is of great importance that the content should be written legibly on ink. Avoid any corrections or erasures and maintain the cleanliness of this record. This will be collected by your trainer and submit the same to the Vocational Instruction Supervisor (VIS) and shall form part of the permanent trainee’s document on file. THANK YOU.
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  CORE COMPETENCIES Unit ofCompetency: I.PREPARE THE DINING ROOM/RESTAURANT AREA FOR SERVICE Learning Outcome Task/Activity Required Date Accomplished Trainer’s Remarks 1. Take table reservations -Answer inquiries promptly -Ask Pertinent questions to complete the details of the reservations -Record reservations data on forms accurately -Repeat back the details of the reservation and confirm with the party making the reservation -Provide additional information about the food service. Oct. 17, 2022 Competent 2. Prepare Service Stations and -Stock the service or waiter’s stations with supplies Oct.19, 2022 Equipment necessary for service -Clean and wipe tableware and dining room equipment and put in their proper places -Promote special tent cards and special displays. -Check cleanliness condition of tables, tableware and dining room equipment -Fill water pitchers and ice buckets. -Turn on and keep ready the electrical appliances or equipment in the dining area. -Refill condiments and sauce bottles and wipe the necks and tops of the bottles 3. Set up the tables in the dining area -Set the tables according to the standards of the food service. Oct.21, 2022
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  -Set the cover correctlyaccording to the predetermined menu, In cases where the menu is pre-arranged or fixed -Wipe and polish tableware and glassware before they are set up on the table -Fold cloth napkins properly and laid on the table appropriately according to napkin folding style -Skirt the buffet or display tables properly 4. Set the mood/ ambiance of the dining area -Adjust the lights according the time of the day -Arrange tables, chairs and other dining room furniture to ensure comfort and convenience of the guests Oct.23, 2022 -Play appropriate music -Clean floors /carpets and made sure are dry -Adjust air- condition or cooling units for the comfort of the guests -Set-up decorations according to theme of the dining room Lea C. Narag Leonor C. Corpuz Learner’s Signature Trainer’s Signature Unit of Competency: II.WELCOME GUESTS AND TAKE FOOD AND BEVERAGE ORDERS Learning Outcome Task/Activity Required Date Accomplished Trainer’s Remarks 1.Welcom e and greet guests -Acknowledge the guest as soon as they arrive -Greet the guests with an Oct.26, 2022 competent
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  appropriate welcome -Check the details of reservation s 2.Seat the guests -Escort and seat the guests according to table allocations -Utilize table according to the number of party -Seat guests evenly among stations to control the traffic flow -Open the cloth napkin for the guests when applicable -Serve water when applicable Oct.28, 2022 Competent 3. Take food and beverage - Present the menu to the guest Nov. 4, 2022 Competent orders -Take orders completely -Note Special requests and requirements accurately -Repeat back orders to the guests to confirm item -Provide and adjust tableware and cutlery appropriate for the menu choices 4. Liaise between kitchen and service areas -Place and send the orders to the kitchen promptly -Check the quality of food -Check the tableware for chips, marks, cleanliness, spills, and drips -Carry plates Nov. 8, 2022
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  and tray safely -Advise colleagues promptly regarding readinessof items for service -Relay Information about special requests, dietary or cultural requirements accurately to kitchen -Observe Work technology Lea C. Narag Leonor C. Corpuz Learner’s Signature Trainer’s Signature Unit of Competency: III. PROMOTE FOOD AND BEVERAGE PRODUCTS Learning Outcome Task/Activity Required Date Accomp lished Trainer’s Remarks 1. Know the product -Master names and pronunciations of dishes in the menu -Memorize dishes ingredients -Know sauces and accompaniment s by heart -Study descriptions of every item in the menu -Master common food allergens to prevent serious health consequences. Nov. 10, 2022 Competent 2.Undertake suggestive selling -Provide information about the food items in clear explanations and descriptions. -Offer items on specials or promos to assist guests with food and beverage selections -Suggest name of Nov. 12, 2022 Competent
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  specific menu items tothe guests rather than just mentioning the general categories in the menu to help them make the choice and know what they want -Recommend standard food and beverage pairings -Give several choices for more options -Use descriptive words while explaining the dishes to make it more tempting and appetizing -Carry out suggestive selling discreetly 3.Carry out upselling strategies -Suggest slow moving but highly profitable items to increase guest Nov. 14, 2022 Competent check -Offer second servings of items order -Mention food portion or size for possible adjustments with the orders. -Recommend new items to regular guests to encourage them to try other items in the menu. Lea C. Narag Leonor C. Corpuz Learner’s Signature Trainer’s Signature Unit of Competency: IV. PROVIDE AND BEVERAGE SERVICES TO GUESTS Learning Outcome Task/Activity Required Date Accomp lished Trainer’s Remarks 1. Serve food orders -Pick up food orders promptly. -Check food orders for presentation and garnish -Serve food orders to Nov. 16, 2022 Competent
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  the guests who orderedthem -Serve and clean food orders with minimal disturbance to the other guests -Serve food orders with the enterprise serving style -Mention name of the dish upon serving the guest. -Monitor sequence of service and meal delivery 2. Assist the diners -Anticipate additional requests or needs of the guests -Offer additional food and beverage and serve at the appropriate times -Provide necessary condiments and appropriate table ware based on the food order -Recognize delays or deficiencies and follow up promptly -Conduct the “3- minute check” to check guest ‘s satisfaction. -Treat with extra Nov. 18, 2022 Competent attention and care to the children and guests with special needs 3. Perform banquet or catering food service -Prepare and check service ware for completeness ahead of time -Set up the tables and chairs -Serve food according to general service principles -Handle food based on safety procedures -Ensure the coordinated service of meal courses -Keep clean to the assigned areas -Clear the table and prepare soiled dishes to be brought for dishwashing after the event -Note and monitor the number of guests being served Nov. 20, 2022 4.Serve beverage orders -Pick up the beverage orders promptly -Check beverage orders for presentation -Serve beverage at appropriate times Nov. 22, 2022
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  -Serve beverage according toestablish standards of service -Serve beverage at the right temperature -Open full bottle wine orders efficiently with minimal disturbance to the other guests. -Carry out wine service -Carry out coffee and/or tea service 5. Process payments and receipts -Prepare and process bills accurately in coordination with cashier. -Verify amount due with costumer -Accept cash and non-cash payments and issue receipt -Give the change as required -Complete the required documentation Nov. 24, 2022 6. Conclude food service and close down dining area -Remove soiled dishes when guests are finished with the meal. -Handle food scraps -clean and store the equipment -Clear the tables , Nov. 26 , 2022 reset and make ready for the next sitting when guests are finish with the meal. -Thank the guest and give warm farewell -Turn off electrical equipment where appropriate. 7. Manage intoxicated persons -Determine the levels of intoxication of costumers -Refer difficult situations -Apply appropriate procedures to the situation -Apply legislative requirements Nov. 28, 2022 Lea C. Narag Leonor C. Corpuz Learner’s Signature Trainer’s Signature Unit of Competency: V. PROVIDE ROOM SERVICE
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  Learning Outcome Task/Activity Required Date Accomplished Trainer’s Remarks 1. Take and process room service orders -Answer telephone call promptly -Checkguest name and used throughou t the interactio n - Clarify ,re peat and check the details of orders with guests for accuracy -Use suggestive selling technique s -Advice the guest for the approxima te time of delivery -Record and check Nov. 29, 2022 relevant informatio n -Receive room service orders from doorknob dockets are interprete d accurately . -Transfer orders promptly and relay appropriat e location for preparatio n 2. Set up trace and trolleys -Prepare room services equipment and supplies -Select proper room service equipment and supplies and check for cleanliness and condition Nov. 30, 2022 Competent
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  -Set up trays andtrolleys keep in mind balance, safety and attractiveness -Set up room service trays or trolleys according to the ordered -Check the orders before delivery -Cover food items during transportation to the room 3. Present and serve food and beverage orders to guests -Verify the guest’s name on the bill -Greet the guests politely -Ask the guest where they want the tray or trolley positioned -Deliver food Dec. 1, 2022 orders on the time desired 4. Present room service account -Check guests’ accounts for accuracy -Acknowledge cash payments Dec. 2, 2022 Competent and present to the cashier for processing -Ask the guests to sign the bills for charge accounts 5.Clear away room service equipment -Explain procedure to take away the tray or trolleys when the guest have finished -Check and clear the floors -Clear dirty trays -Clean the trays and trolleys then return to the Dec.3, 2022
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  room service area Lea C.Narag Leonor C. Corpuz Learner’s Signature Trainer’s Signature Unit of Competency: VI.RECEIVE AND HANDLE GUEST CONCERNS Learning Outcome Task/Activity Required Date Accomp lished Trainer’s Remarks 1. Listen to the complaint -Obtain the entire story or issue of concern to the guest without interruption -Note the details of the guest complaint -Give full attention to the complaining guest -Paraphrase guest complaint to determine if the concerned is correctly understood Dec. 4, 2022 Competent 2. Apologize to the guest -Offer sincere apology -Show empathy to the guest to show genuine concern and consideration. Dec. 04, 2022 Competent -Avoid excuses or blaming others -Express gratitude to the guest for bringing the matter up for attention. 3. Take proper action on the complaint -Take appropriate action -Inform the right person or department who can solve the problem -Refer difficult situation or serious concerns to higher authority -Follow up the problem to check whether it solve or not Dec. 05, 2022 4. Record complaint -Document the complaints -Recognize persons concerned and record the actions taken -Log the feedback received from guests Dec.. 05, 2022 Lea C. Narag Leonor C. Corpuz Learner’s Signature Trainer’s Signature