PLAN

TRAINING
SESSION

Sample Data Gathering Instrument for Trainees

Characteristics
Please answer the following instrument according to the
characteristics described below. Encircle the letter of your choice that best
describes you as a learner. Blank spaces are provided for some data that
need your response.
Characteristics of learners
Language,
literacy and
numeracy (LL&N)

Cultural and
language
background

Average grade in:

Average grade in:

English

Math

a. 95 and above

a. 95 and above

b. 90 to 94

b. 90 to 94

c. 85 to 89

c. 85 to 89

d. 80 to 84

d. 80 to 84

a. 75 to 79

e. 75 to 79

Ethnicity/culture:
a. Ifugao
b. Igorot
c. Ibanag
d. Gaddang
e. Muslim
f. Ibaloy
g. Others( please specify)_____________

Education &
general
knowledge

Highest Educational Attainment:

a. High School Level
b. High School Graduate

Characteristics of learners
c. College Level
d. College Graduate
e. with units in Masters degree
f. Masteral Graduate
g. With units in Doctoral Level
h. Doctoral Graduate
Sex

a. Male
b. Female

Age
Physical ability

Previous
experience with
the topic

Your age: _____

1. Disabilities(if any)_____________________
2. Existing Health Conditions (Existing illness
if any)
a. None
b. Asthma
c. Heart disease
d. Anemia
e. Hypertension
f. Diabetes
g. Others(please specify) ___________________
TM Certificates
a. TQ certified
b. TM graduate
c. TM trainer
d. TM lead trainer
Number of years as a competency trainer
______

Previous
learning
experience
Training Level
completed
Special courses

List down trainings related to TM

___________________________
___________________________
___________________________
National Certificates acquired and NC level
___________________________
___________________________
Other courses related to TM

Characteristics of learners
a. Units in education
b. Masters degree units in education
c. Others(please specify)
_________________________
Learning styles

a. Visual - The visual learner takes mental

pictures of information given, so in order
for this kind of learner to retain
information, oral or written, presentations
of new information must contain diagrams
and drawings, preferably in color. The
visual learner can't concentrate with a lot
of activity around him and will focus better
and learn faster in a quiet study
environment.
b. Kinesthetic - described as the students in
the classroom, who have problems sitting
still and who often bounce their legs while
tapping their fingers on the desks. They are
often referred to as hyperactive students
with concentration issues.
c. Auditory- a learner who has the ability to
remember speeches and lectures in detail
but has a hard time with written text.
Having to read long texts is pointless and
will not be retained by the auditory learner
unless it is read aloud.
d. Activist - Learns by having a go
e. Reflector - Learns most from activities
where they can watch, listen and then
review what has happened.
f. Theorist - Learns most when ideas are
linked to existing theories and concepts.
g. Pragmatist - Learns most from learning
activities that are directly relevant to their
situation.

Other needs

a. Financially challenged

Characteristics of learners
b. Working student
c. Solo parent
d. Others(please specify)
___________________________

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.

CORE COMPETENCIES
1. Prepare the dining room/restaurant area for service

YES

NO

CORE COMPETENCIES
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 Undertake Suggestive selling
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

5. Provide room service
5.1 Take and process room service orders

YES

NO

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
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 Take proper action on 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/she is teaching.

Evidences/Proof of Current Competencies

Form 1.2:

Evidence of Current Competencies acquired related to

Job/Occupation
Current competencies

Proof/Evidence

Means of
validating

Prepare the dining

room/restaurant area
for service

Certificate from Training

or workshops
Actual Work Folder

Consider for
authenticity of the
document, date
acquired and
standing of the
company/employer
who issued the
certificate.

In reviewing the documents submitted by the prospective Trainee, the

following should be considered:
1. Authenticity of the document
2. Date acquired
3. Standing of the company/employer who issued the certificate.

Identifying Training Gap

Form 1.3 Summary of Current Competencies Versus Required

Competencies

Required Units of

Current Competencies

Competency / Learning

Training Gaps /
Requirements

Outcomes based on CBC

1. Prepare the dining room/restaurant area for service
1.1 Take table

1.1 Take table

reservations

reservations

1.2 Prepare service

stations and equipment

1.2 Prepare service

stations and equipment

1.3 Set up the tables in

1.3 Set up the tables in

the dining area

the dining area

1.4 Set the

1.4 Set the

mood/ambiance of the

mood/ambiance of the

dining area

dining area

2. Welcome guests and take food and beverage orders

2.1 Welcome and greet

2.1 Welcome and

guests

greet guests

2.2 Seat the guests

2.2 Seat the guests

2.3 Take food and

2.3 Take food and

beverage orders

beverage orders

2.4 Liaise between kitchen

2.4 Liaise between

and service areas

kitchen and service

areas

3. Promote food and beverage products

3.1 Know the product

3.1 Know the

product

3.2 Undertake Suggestive

3.2 Undertake

Required Units of

Current Competencies

Competency / Learning

Training Gaps /
Requirements

Outcomes based on CBC

selling

Suggestive
selling

3.3 Undertake Suggestive

selling

3.3 Undertake
Suggestive selling

4. Provide food and beverage services to guests

4.1 Serve food orders
4.2 Assist the diners

4.1 Serve food

orders
4.2 Assist the
diners

4.3 Perform banquet or

4.3 Perform

catering food service

banquet or catering
food service

4. 4 Serve Beverage

4. 4 Serve Beverage

Orders

Orders

4.5 Process payments and

4.5 Process

receipts

payments and
receipts

4.6 Conclude food service

4.6 Conclude food

and close down dining

service and close

area

down dining area

5. Provide room service

5.1 Take and process
room service orders

5.1 Take and

process room
service orders

5.2 Set up trays and

5.2 Set up trays

trolleys

and trolleys

5.3 Present and serve food

5.3 Present and

and beverage orders to

serve food and

guests

beverage orders to
guests

5.4 Present room service

5.4 Present room

account

service account

5.5 Clear away room

5.5 Clear away

service equipment

room service
equipment

6. Receive and handle guest concerns

6.1 Listen to the

6.1 Listen to the

complaint

complaint

6.2 Apologize to the guest

6.2 Apologize to the

guest

6.3 Take proper action on

6.3 Take proper

the complaint

action on the
complaint

6.4 Take proper action on

6.4 Take proper

the complaint

action on 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

Training Needs
(Learning Outcomes)
Welcome and greet guests

Module Title/Module of
Instruction

Seat the guests

Welcome guests and take food and

beverage orders

Take food and beverage orders

Liaise between kitchen and service
areas
Know the product
Undertake Suggestive selling
Serve food orders
Assist the diners

Promote food and beverage

products
Provide food and beverage
services to guests

Perform banquet or catering food

service
Serve Beverage Orders
Process payments and receipts
Conclude food service and close
down dining area
Take and process room service
orders

Provide room service

Set up trays and trolleys

Present and serve food and beverage
orders to guests
Present room service account
Clear away room service equipment
Listen to the complaint
Apologize to the guest
Take proper action on the complaint
Take proper action on the complaint

Receive and handle guest concerns

SESSION PLAN
Sector
Qualification Title
Nominal Duration

: TOURISM SECTOR
: FOOD AND BEVERAGES NC II
: 320 Hours

1. Unit of Competency : Prepare the dining room/ restaurant area for service
Module Title
: Prepare the dining room/ restaurant area for service
Learning Outcomes:
1.1 Take table reservation
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
A. INTRODUCTION: 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 service stations, tablesetting, and setting the ambiance of the food service facility.
B. LEARNING ACTIVITIES
L.O. 1. Take table reservation
Learning
Content

Methods

Presentation

Practice

Feedback

Resources

Time

Animation
requireme
nts

Modular
self-paced
Demonstrat
ion

Read Information
Sheet 1.1-1
(The trainer will ask
the trainees to read
the Read information
sheet on Animation
Process.)

Answer Self-check
1.1-1
Perform Task Sheet
1.1-1
(Trainees should be
able to draw and
explain the 2d
animation process.)

Compare to
Answer key 1.11
Evaluate task
using
Performance
Criteria
Checklist 1.1-1

Module of
instruction on
Animation
Workflow
Internet
Books

15
hours