Data Gathering Instrument for Trainee’s Characteristics

Please answer the following instrument according to the

characteristics described below. Encircle the letter of your answer that best
describes you as a learner. Blank spaces are provided for some data that
need your response.
Name: __________________
Characteristics of learners

Language, Average grade in: Average grade in:

literacy and English Math
numeracy (LL&N)
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
e. 75 to 79 e. 75 to 79

Cultural and Ethnicity/culture:

language a. Boholano
background
b. Cebuano
c. Tagalog
d. Waray
e. Muslim
f. Ibaloy
g. Others( please specify)

Education & Highest Educational Attainment:

general a. High School Level
knowledge
b. High School Graduate
c. College Level
d. College Graduate
e. with units in Master’s degree
f. Masteral Graduate
g. With units in Doctoral Level
h. Doctoral Graduate
Sex a. Female

Date Developed: Document No.

February 2019 Issued by:
Date Revised:
Food and Page 1 of 250
Developed by:
BIT
Beverage NC II
Marilou N. International
Bitasolo College
Revision #
 Characteristics of learners
b. Female
Age Your age: ___
Physical ability 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)

Previous Work experience related to _______________

experience with A.
the topic B.
Number of years as a (work) 2 years

Previous List down trainings related to

learning _______________________________________
experience Food Safety and Sanitation Training

National Certificates acquired and NC level

Training Level
completed ____________________________

Special courses Other courses related to qualification

a. Units in education
b. Master’s 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
Date Developed: Document No.
February 2019 Issued by:
Date Revised:
Food and Page 2 of 250
Developed by:
BIT
Beverage NC II
Marilou N. International
Bitasolo College
Revision #
 Characteristics of learners

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.
a. 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.
b. Activist - Learns by having a go
c. Reflector - Learns most from activities
where they can watch, listen and then
review what has happened.
d. Theorist - Learns most when ideas are
linked to existing theories and concepts.
e. Pragmatist - Learns most from learning
activities that are directly relevant to
their situation.
Other needs a. Financially challenged
b. Working student
c. Solo parent
d. Others(please specify) None

Date Developed: Document No.

February 2019 Issued by:
Date Revised:
Food and Page 3 of 250
Developed by:
BIT
Beverage NC II
Marilou N. International
Bitasolo College
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?
1.3Participate in workplace meeting and discussion?
1.4 Complete relevant work related documents?
2. WORK IN A 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 Identity hazards and risks?
4.2 Evaluate hazards and risks?
4.3 Control hazards and risks?

Date Developed: Document No.

February 2019 Issued by:
Date Revised:
Food and Page 4 of 250
Developed by:
BIT
Beverage NC II
Marilou N. International
Bitasolo College
Revision #
BASIC COMPETENCIES
CAN I…? YES NO
4.4 Maintain occupational health and safety
awareness?
4.5 Perform basic first-aid procedures?

COMMON COMPETENCIES
CAN I…? YES NO
1.Develop and update Industry Knowledge
1.1 Identify and access key resources of
information on the industry?
1.2 Access , apply and share industry information?
1.3 Update continuously relevant industry
knowledge?
2.OBSERVE WORKPLACE HYGIENE PROCEDURES
2.1 Practice personal grooming and hygiene?
2.2 Practice safe and hygienic handling, storage and
disposal of food, beverage, and materials ?
2.3 Identify and respond to hygienic risk?
2.4 Cleaning and disinfectant?
3.Perform Computer Operations
3.1 Plan and prepare the task to be undertaken?
3.2 Input data into the computer?
3.4 Access information using computer?
3.5 Produce output data using computer system?

Date Developed: Document No.

February 2019 Issued by:
Date Revised:
Food and Page 5 of 250
Developed by:
BIT
Beverage NC II
Marilou N. International
Bitasolo College
Revision #
COMMON COMPETENCIES
CAN I…? YES NO
3.6 Maintain computer equipment and system?
4.PERFORM WORKPLACE 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?
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 recommendations

Date Developed: Document No.

February 2019 Issued by:
Date Revised:
Food and Page 6 of 250
Developed by:
BIT
Beverage NC II
Marilou N. International
Bitasolo College
Revision #
CORE COMPETENCIES
CAN I…? YES NO
1. Prepare Dining Room / Restaurant Area for Service
1.1 Take table reservations?
2.2 Prepare service stations and equipment?
2.3 Set up the tables in the dining area?
2.4 Set the mood/ambiance of the dining area?
2 . Welcome 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?
Date Developed: Document No.
February 2019 Issued by:
Date Revised:
Food and Page 7 of 250
Developed by:
BIT
Beverage NC II
Marilou N. International
Bitasolo College
Revision #
CORE COMPETENCIES
CAN I…? YES NO
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 Record complaint?

Date Developed: Document No.

February 2019 Issued by:
Date Revised:
Food and Page 8 of 250
Developed by:
BIT
Beverage NC II
Marilou N. International
Bitasolo College
Revision #
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
1. Participate in workplace communication
1.1 Obtain and convey workplace
information
1.2 Participate in workplace
meetings and discussions
1.3 Complete relevant work related
documents
1.4 Practice occupational health
and safety procedures
2. Work in a Team environment
2.1 Describe as a team role and
scope
2.2 Identify own role and
responsibility within the 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

Date Developed: Document No.

February 2019 Issued by:
Date Revised:
Food and Page 9 of 250
Developed by:
BIT
Beverage NC II
Marilou N. International
Bitasolo College
Revision #
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 Occupational Health
and Safety
COMMON
1. Develop and update industry knowledge

1.1Seek 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
Date Developed: Document No.
February 2019 Issued by:
Date Revised:
Food and Page 10 of 250
Developed by:
BIT
Beverage NC II
Marilou N. International
Bitasolo College
Revision #
 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
recommendations
CORE COMPETENCIES
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
Date Developed: Document No.
February 2019 Issued by:
Date Revised:
Food and Page 11 of 250
Developed by:
BIT
Beverage NC II
Marilou N. International
Bitasolo College
Revision #
 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
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
2.1 Serve food orders
4.2. Assist the diners
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
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.

February 2019 Issued by:
Date Revised:
Food and Page 12 of 250
Developed by:
BIT
Beverage NC II
Marilou N. International
Bitasolo College
Revision #