Sector: TOURISM (HOTEL AND RESTAURANT)

Qualification Title: BARTENDING NC II

CEBU TECHNOLOGICAL UNIVERSITY DANAO CAMPUS

Sabang, Danao City
 Plan
Training
Session
 Date Developed: Document No. CTUDANAO-112727
DECEMBER 2023 Date Issued by: CEBU
BARTENDING Revised: TECHNOLOGICAL Page 1 of 146
NC II UNIVERSITY- DANAO
Developed by:
Abelo, Bernabe V. CAMPUS
Gonzaga, Angeline A.
Mariot, Laarnie P.
Data Gathering Instrument for Trainee’s 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. Name: MARJORIE PILAPIL
 Date Developed: Document No. CTUDANAO-112727
December 2023 Date Issued by: CEBU
BARTENDING Revised: TECHNOLOGICAL
NC II UNIVERSITY- DANAO Page 2 of 146
Developed by:
Abelo, Bernabe V. CAMPUS
Gonzaga, Angeline A.
Mariot, Laarnie P
 Characteristics of learners

Age Your age: 23 yrs. old

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 Certificates
experience with a. Certificate of Bartending
the topic b. Participation in Bartending Activities
c. Flair Bartending
Number of years as a household worker 1
List down trainings related to HOUSEHOLD
SERVICES
Previous learning NONE
experience
National Certificates acquired and NC level
Training Level NONE
completed
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.

Date Developed: Document No. CTUDANAO-112727

December 2023 Date Issued by: CEBU
BARTENDING Revised: TECHNOLOGICAL
NC II UNIVERSITY- DANAO Page 3 of 146
Developed by:
Abelo, Bernabe V. CAMPUS
Gonzaga, Angeline A.
Mariot, Laarnie P
 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
b. Working student
c. Solo parent
d. Others(please specify)

Date Developed: Document No. CTUDANAO-112727

December 2023 Date Issued by: CEBU
BARTENDING Revised: TECHNOLOGICAL
NC II UNIVERSITY- DANAO Page 4 of 146
Developed by:
Abelo, Bernabe V. CAMPUS
Gonzaga, Angeline A.
Mariot, Laarnie P
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 Participate in workplace meetings and discussions √
1.3 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
2.3 Describe work as a team member √
 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 √

COMMON COMPETENCIES
CAN I…? YES NO
1. Observe workplace hygiene procedures
1.1 Follow hygiene procedures √
1.2 Identify and prevent hygiene risks √
2. Perform workplace and safety practices
2.1 Deal with emergency situations
2.2 Maintain safe personal presentation standards
COMMON COMPETENCIES
CAN I…? YES NO
3. Provide effective customer service
3.1 Identify customer needs
3.2 Deliver service to customer

CORE COMPETENCIES
CAN I…? YES NO
1. Clean bar areas
1.1 Clean bar, equipment and tools √

1.2 Clean and maintain public areas √

2 Operate bar
2.1 Prepare bar for service
2.2 Take drinks orders
2.3 Serve drinks
2.4 Deals with customer affected with alcohol
2.5 Maintain proper bar operation control procedures √
Date Developed: Document No. CTUDANAO-112727
December 2023 Date Issued by: CEBU
BARTENDING Revised: TECHNOLOGICAL
NC II UNIVERSITY- DANAO Page 5 of 146
Developed by:
Abelo, Bernabe V. CAMPUS
Gonzaga, Angeline A.
Mariot, Laarnie P
 2.6 Close/turn over bar operations √
3 Prepare and mix cocktails and non-alcoholic concoctions
3.1 Prepare and mix a range of cocktails √
3.2 Prepare and mix a variety of non-alcoholic concoctions √

3.3 Use clean and maintain bar tools and equipment for mixing √
cocktails and non-alcoholic concoctions
4. Provide basic wine services
4.1 Explain different types of wines to customer √
4.2 Recommend appropriate wine and foo combinations to √
customer
4.3 Prepare wine, glasses and accessories for service √
4.4 Clear table √
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.

6 Date Developed: Document No. CTUDANAO-112727

December 2023 Date Issued by: CEBU
BARTENDING Revised: TECHNOLOGICAL
NC II UNIVERSITY- DANAO Page 6 of 146
Developed by:
Abelo, Bernabe V. CAMPUS
Gonzaga, Angeline A.
Mariot, Laarnie P
Evidences/Proof of Current Competencies

Form 1.2: Evidence of Current Competencies acquired related to Job/Occupation

Current
competencies Proof/Evidence Means of validating

Clean bar areas

Operate bar Submitted Certificate Validate the certificate being

submitted
Prepare and mix Submitted Certificate Validate the certificate being
cocktails and non submitted
alcoholic concoctions
Provide basic wine Submitted Certificate Validate the certificate being
service submitted

Date Developed: Document No. CTUDANAO-112727

December 2023 Date Issued by: CEBU
BARTENDING Revised: TECHNOLOGICAL
NC II UNIVERSITY- DANAO Page 7 of 146
Developed by:
Abelo, Bernabe V. CAMPUS
Gonzaga, Angeline A.
Mariot, Laarnie P
 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 Training

Competency/Learning Competencies Gaps/Requirements
Outcomes based on CBC
1. Clean bar areas
Clean bar, equipment and Clean bar, equipment and
tools tools
Clean and maintain public areas Clean and maintain public
areas
2. Operate bar
Prepare bar for service Prepare bar for service
Take drink orders Take drink orders
Serve drinks Serve drinks
Deals with customers affected with Deals with customers
alcohol affected with alcohol
Maintain proper bar operation Maintain proper bar
control procedures operation control
procedures
Close/turn over bar operations Close/turn over bar
operations
3. Prepare and mix cocktails and non alcoholic concoctions
Prepare and mix a range of cocktails Prepare and mix a range of
cocktails
Prepare and mix a variety of Prepare and mix a variety of
nonalcoholic concoctions nonalcoholic concoctions
Use clean and maintain bar tools and Use clean and maintain bar
equipment for mixing cocktails and tools and equipment for
nonalcoholic concoctions mixing cocktails and
nonalcoholic concoctions
Date Developed: Document No. CTUDANAO-112727
December 2023 Date Issued by: CEBU
BARTENDING Revised: TECHNOLOGICAL
NC II UNIVERSITY- DANAO Page 8 of 146
Developed by:
CAMPUS
 Abelo, Bernabe V.
Gonzaga, Angeline A.
Mariot, Laarnie P

Date Developed: Document No. CTUDANAO-112727

December 2023 Date Issued by: CEBU
BARTENDING Revised: TECHNOLOGICAL
NC II UNIVERSITY- DANAO Page 9 of 146
Developed by:
Abelo, Bernabe V. CAMPUS
Gonzaga, Angeline A.
Mariot, Laarnie P
 4. Provide basic wine service

Explain different types of wine to Explain different types of wine

customers to customers
Recommend appropriate wine and Recommend appropriate wine
food combinations to customers and food combinations

Prepare wine glasses and Prepare wine glasses and

accessories for service accessories for service
Clear table Clear table

Date Developed: Document No. CTUDANAO-112727

December 2023 Date Issued by: CEBU
BARTENDING Revised: TECHNOLOGICAL
NC II UNIVERSITY- DANAO Page 9 of 146
Developed by:
Abelo, Bernabe V. CAMPUS
Gonzaga, Angeline A.
Mariot, Laarnie P

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 Module Title/Module of

(Learning Outcomes) Instruction

Clean bar, equipment and tools

CLEAN BAR AREAS

Clean and maintain public areas

Date Developed: Document No. CTUDANAO-112727
December 2023
BARTENDING Date Revised:
Issued by: CEBU
TECHNOLOGICAL
NC II UNIVERSITY- DANAO Page 10 of
Developed by: 146
Abelo, Bernabe V. CAMPUS
Gonzaga, Angeline
A.
Mariot, Laarnie P
 SESSION PLAN

Sector : TOURISM, HOTEL AND RESTAURANT SECTOR

Qualification Title : BARTENDING NC II
Unit of Competency : CLEAN BAR AREAS
Module Title : CLEAN BAR AREAS

Learning Outcomes:

1. CLEAN BAR, EQUIPMENT AND TOOLS

2. CLEAN AND MAINTAIN PUBLIC AREAS

Date Developed: Document No. CTUDANAO-112727

December 2023 Date Issued by:
Revised: CEBU Page 11 of 146
BARTENDING NC II Developed by:
TECHNOLOGICAL
Abelo, Bernabe V. UNIVERSITYDANAO
Gonzaga, Angeline A. CAMPUS
Mariot, Laarnie P.
A. INTRODUCTION

The unit of competency “Clean Bar Areas” covers topics which is fundamental in acquiring knowledge,
skills, and attitudes needed for mastering the required skills for trainers. It encompasses the development of
practical skills in supervising work-based training. Tools in planning, monitoring and evaluation of work-based
training shall be prepared during the workshop to support in the implementation of the training program.

This module is to provide you with a solid foundation in bartending. The content is presented in a straightforward
manner to ensure easy understanding, and after each lesson, you'll have the opportunity to put your skills to the
test with hands-on activities.

Date Developed: Document No. CTUDANAO-112727

December 2023 Date Issued by:
Revised: CEBU
BARTENDING NC II Page 12 of 146
Developed by:
TECHNOLOGICAL
Abelo, Bernabe V. UNIVERSITY-DANAO
Gonzaga, Angeline A. CAMPUS
Mariot, Laarnie P.
B. LEARNING ACTIVITIES
LO 1: CLEAN BAR AREAS
Learning Content Methods Presentat ion Practic e Feedback Resources Time

• Bar Hygiene Protocol: Read Answer Refer to Learning 1 hr &

Surfaces, Equipment, information Selfcheck Answer key module, 30 mins
and Tools Sheet #1.1.1 #1.1.1 books and
Lecture
#1.1.1 internet
sources
• Ensuring Equipment Read Answer Refer to Answer Learning 1 hr &
Functionality per information Selfcheck key#1.1.2 module, 30 mins
Manufacturer’s Discussion Sheet #1.1.2 books and
Instructions #1.1.2 internet
sources

• Ensuring Utensil and Read Answer Refer to Answer Learning 2 hours

Glassware information Selfcheck key#1.1.3 module,
Quality: Dirt and Demonstration Sheet #1.1.3 #1.1.3 books and
Damage Checks internet
sources

• Safe Disposal: Read Answer Refer to Answer Learning 1 hour

Managing Broken information Selfcheck key#1.1.4 module, and 30
Items and Waste Demonstration Sheet #1.1.4 #1.1.4 books and mins
Responsibly internet
sources
 Date Developed: Document No. CTUDANAO-112727
December 2023 Date Issued by:
Revised: CEBU
BARTENDING NC II Page 13 of 146
Developed by:
TECHNOLOGICAL
Abelo, Bernabe V. UNIVERSITY-DANAO
Gonzaga, Angeline A. CAMPUS

Mariot, Laarnie P
• Adherence to Policy: Lecture Read Answer Refer to Learning 1 hr &
Preparation of information Selfcheck Answer key module, 30 mins
Reports Sheet #1.1.5 #1.1.5 books and
#1.1.5 internet
sources

• Standardized Closing: Demonstration Read Answer Refer to Learning 2 hours

Glassware and information Selfcheck Answer key module,
Equipment Sheet #1.1.6 #1.1.6 books and
Procedures #1.1.6 internet
sources

LO 2: CLEAN AND MAINTAIN PUBLIC AREAS

Learning Content Methods Presentat ion Practic e Feedback Resources Time

• Bar cleaning procedures Read Answer Refer to Answer Learning 1 hr

in bar surfaces/public information Selfcheck key#2.1.1 module, & 30
areas. Lecture Sheet#2.1.1 #2.1.1 books and mins
internet
sources

• Removing and Safely Read Answer Refer to Answer Learning

Transferring Used information Selfcheck key#2.1.2 module, books 2
Bar Items for Demonstration Sheet #2.1.2 #2.2.2 internet hours
Cleaning sources
 Date Developed: Document No. CTUDANAO-112727
December 2023 Date Issued by:
Revised: CEBU
BARTENDING NC II Page 14 of 146
Developed by:
TECHNOLOGICAL
Abelo, Bernabe V. UNIVERSITY-DANAO
Gonzaga, Angeline A. CAMPUS

Mariot, Laarnie P

• Hygiene standards for Read Answer Refer to Learning

service counters in information Selfcheck Answer key module, books 1 hr
professional Lecture Sheet #2.1.3 #2.1.3 #2.1.3 internet and 30
environments sources mins

• Exceeding Industry Read Answer Refer to Learning

Standards in information Selfcheck Answer key module, books 2
Customer Service in Demonstration Sheet #2.1.4 #2.1.4 internet hours
Bartending #2.1.4 sources

C. ASSESSMENT PLAN
• Written Test
• Performance Test
• Oral examination
 Date Developed: Document No. CTUDANAO-112727
December 2023 Date Issued by:
Revised: CEBU
BARTENDING NC II Page 15 of 146
Developed by:
TECHNOLOGICAL
Abelo, Bernabe V. UNIVERSITY-DANAO
Gonzaga, Angeline A. CAMPUS

Mariot, Laarnie P

D. TEACHER’S SELF-REFLECTION OF THE SESSION

As a trainer, it's crucial to reflect on fostering a positive learning environment. Emphasize the importance of hygiene,
organization, and efficiency to instill good habits. Provide hands-on demonstrations, encourage questions, and offer constructive
feedback to ensure students grasp key concepts. Assess individual progress regularly and adjust your teaching approach to
accommodate diverse learning styles. Ultimately, aim to empower students with the skills and knowledge needed for maintaining clean
and well-managed bar areas in the hospitality industry.

Bernabe V. Abelo Angeline A. Gonzaga Laarnie P. Mariot

Trainer Trainer Trainer

4 Date Developed: Document No. CTUDANAO-112727

 December 2023 Date Issued by:
Revised: CEBU Page 16 of 146
BARTENDING NC II Developed by:
TECHNOLOGICAL
Abelo, Bernabe V. UNIVERSITY-DANAO
Gonzaga, Angeline A. CAMPUS

Mariot, Laarnie P
 Date Developed: Document No. CTUDANAO-112727
December 20235 Date Issued by: CEBU
BARTENDING NC Revised: TECHNOLOGICAL
II
Developed by:
UNIVERSITY- DANAO Page 17 of 146
Abelo, Bernabe V. CAMPUS
Gonzaga, Angeline A.
Mariot, Laarnie P

Sector: TOURISM (HOTEL AND RESTAURANT)

Qualification Title: BARTENDING NC II

 CEBU TECHNOLOGICAL UNIVERSITY DANAO CAMPUS
Sabang, Danao City

Date Developed: Document No. CTUDANAO-112727

December 20236 Date Issued by: CEBU
BARTENDING Revised: TECHNOLOGICAL
NC II
Developed by:
UNIVERSITY- DANAO Page 18 of 146
Abelo, Bernabe V. CAMPUS
Gonzaga, Angeline A.
Mariot, Laarnie P
PARTS OF A COMPETENCY-BASED LEARNING MATERIAL
 Date Developed: Document No. CTUDANAO-112727
December 20237 Date Issued by: CEBU
BARTENDING Revised: TECHNOLOGICAL
NC II
Developed by:
UNIVERSITY- DANAO Page 19 of 146
Abelo, Bernabe V. CAMPUS
Gonzaga, Angeline A.
Mariot, Laarnie P
BARTENDING COMPETENCY-BASED LEARNING MATERIALS
List of Competencies
No. Unit of Competency Module Title Code
BASIC COMPETENCIES

1 Participate in workplace Participate in workplace 500311105

communication communication

Working in a team
Work in a team environment 500311106
2
environment

3 Practice career Practicing career 500311107

professionalism professionalism
Practicing occupational health
Practice computer and safety
occupational Perform
Perform computer operations
3
4 health and safety procedure 500311108
TRS311203
operations
procedures

COMMON COMPETENCIES
4 Perform workplace and Perform workplace and safety TRS311204
Develop
safety and update
practices Develop and update industry
practices TRS311201
1 industry knowledge knowledge

5 Provide effective customer Provide effective customer TRS311205

Observe workplace hygiene Observe workplace hygiene
2 service service TRS311202
procedures procedures

CORE COMPETENCIES
Date Developed: Document No. CTUDANAO-112727
December 20238 Date Issued by: CEBU
1 Clean barBARTENDING
areas Clean bar areas
Revised: TRS512395
TECHNOLOGICAL
NC II
Developed by:
UNIVERSITY- DANAO Page 20 of 146
Abelo, Bernabe V. CAMPUS
Gonzaga, Angeline A.
2 Operate bar Operate
Mariot, Bar
Laarnie P TRS512396

Prepare and mix cocktails Prepare and mix cocktails and

3 and nonalcoholic non-alcoholic concoctions TRS512397
concoctions
Provide basic wine service Provide basic wine service
4 TRS512398
 Date Developed: Document No. CTUDANAO-112727
December 20239 Date Issued by: CEBU
BARTENDING Revised: TECHNOLOGICAL
NC II
Developed by:
UNIVERSITY- DANAO Page 21 of 146
Abelo, Bernabe V. CAMPUS
Gonzaga, Angeline A.
Mariot, Laarnie P
MODULE CONTENT
UNIT OF COMPETENCY : CLEAN BAR AREAS

MODULE TITLE : CLEAN BAR AND EQUIPMENT

MODULE DISCRIPTOR : This module deals with the knowledge, skills

and attitude required to provide general
assistance in maintaining cleanliness of bar
areas, related equipment and tools. It
reflects the role of a “bartender” and/or a
bar utility/back and may be part of the role
of a bar attendant.

NOMINAL DURATION : 50 hours

LEARNING OUTCOMES :
At the completion of the module, the trainees/students MUST be able to:

1. Clean bar, equipment and tools

2. Clean and maintain public areas

ASSESSMENT CRITERIA:

1. Bar surfaces and equipment were cleaned in accordance with industry standard and
hygiene regulations.
2. Working condition of equipment is checked in accordance with manufacturer’s manual
and instructions
3. Condition of utensils and glassware is checked for dirt and damages.
4. Broken, cracked items and other waste are safely disposed in accordance with
environmental considerations.
5. Reports are prepared in accordance with establishments policy procedures.
Date Developed: Document No. CTUDANAO-112727
 December 102023 Date Issued by: CEBU
Revised: TECHNOLOGICAL
BARTENDING Page 22 of 146
Developed by:
UNIVERSITY- DANAO
NC II Abelo, Bernabe V. CAMPUS
Gonzaga, Angeline A.
Mariot, Laarnie P

6. “Closing up” procedures of glassware and other equipment are accomplished based on
enterprise standards.
7. Identified public areas are promptly cleaned and maintained in accordance with industry
and/or enterprise standards.
8. Empty and unwanted glasses are removed on a regular basis with minimum disruption to
customers.
9. Tables and service counter are cleaned hygienically in accordance with enterprise
requirements and standards.
10. Adherence to customer service is maintained in accordance with industry and/or
enterprise standards.
LEARNING OUTCOME NO: 2

CONTENTS:

• Bar cleaning procedures in bar surfaces/public areas

• Removing and Safely Transferring Used Bar Items for Cleaning
• Hygiene standards for service counters in professional environments
• Health Act related to basic hygiene requirements in bar area

ASSESSMENT CRITERIA

1. Identified public areas are promptly cleaned and maintained in accordance with
industry and/or enterprise standards.
2. Empty and unwanted glasses are removed on a regular basis with minimum disruption
to customers.
Date Developed: Document No. CTUDANAO-112727
December 112023 Date Issued by: CEBU
BARTENDING Revised: TECHNOLOGICAL
NC II
Developed by:
UNIVERSITY- DANAO Page 23 of 146
Abelo, Bernabe V. CAMPUS
Gonzaga, Angeline A.
Mariot, Laarnie P
 3. Tables and service counter are cleaned hygienically in accordance with enterprise
requirements and standards.
4. Adherence to customer service is maintained in accordance with industry and/or
enterprise standards.

CONDITIONS
The trainee/student must be provided with the following:

EQUIPMENT
Tools:
• Mops
• Disinfectant
• Cleaning Towels
• Pail
• Cleaning brushes
• Soft broom/sweeper
• Hand Gloves
• Mask
• Powder Detergents
METHODOLOGIES
• Liquid detergents
• Stain removers
• Insecticide spray • Demonstration
• Chemical solution • Lecture
• Discussion
• Duster
• Self-paced instruction
• Vacuum Cleaner •
Floor Polisher • Modular
• Service Counters
• Service Stations
ASSESSMENT METHODS
• Back bar Mirrors
• Written examination
• DisplayCounter/shelves
• Oral Questioning
Date Developed: Document No. CTUDANAO-112727 •
December 122023 Date Issued by: CEBU P
BARTENDING Revised: TECHNOLOGICAL
NC II
Developed by:
UNIVERSITY- DANAO Page 24 of 146
Abelo, Bernabe V. CAMPUS
Gonzaga, Angeline A.
Mariot, Laarnie P
• Flooring ractical Demonstration
• Beverage Storage • Post mix service points
• Refrigeration equipment
• Ice Maker
• Ice bin
• Blenders
• Coffee Machines
• Utensils and tools
• Glass washers
• Glassware
• Food containers for
garnishes, chips

• Reference materials:
• Manuals
• Brochures
• Company policy procedure
 Learning Experiences
Learning Outcome No.2
CLEAN AND MAINTAIN PUBLIC AREAS

Learning Activities Special Instructions

• Read information sheet #2.1.1 on Bar After reading, the learner is encouraged to answer
cleaning procedures in bar surfaces/ the self-check.
public areas.

Compare answers with Answer Key #2.1.1. You

• Answer Self-Check #2.1.1 are required to get 80% of the total correct
answers. If not, read the information sheets
again to get the required percentage of the
correct answers.

• Read information sheet #2.1.2 on After reading, the learner is encouraged to answer
Removing and Safely Transferring Used the self-check.

Bar Items for Cleaning

The learning contents that you will have to master

safd

• Answer Self-Check #2.1.2 are essential in the formation of meaningful

knowledge and skills on how to effectively remove
and Safely Transferring Used Bar Items for
Cleaning
• Read information sheet #2.1.3 on After reading, the learner is encouraged to answer
Hygiene standards for service counters the self-check.
in professional environments.

• Answer Self-Check#2.13 Compare answers with Answer Key 2.1.3. You are
required to get 80% of the total correct answers. If
not, read the information sheets again to get the
required percentage of the correct answers.
• Read information sheet on #2.1.4 After reading, the learner is encouraged to answer
the self-check.
• Answer Self-Check #2.1.4 Compare answers with Answer Key #2.1.4. You are
required to get 80% of the total correct answers. If
not, read the information sheets again to get the
required percentage of the correct answers.
Auto feedback After doing all the learning activities, you can
Afte

Date Developed: Document No. CTUDANAO-112727

December 132023 Date Issued by: CEBU
BARTENDING Revised: TECHNOLOGICAL Page of 146
NC II UNIVERSITY- DANAO
Developed by:
Abelo, Bernabe V. CAMPUS
Gonzaga, Angeline A.
Mariot, Laarnie P
 proceed to the next LO.
25
Information Sheet 2.1.1

BAR CLEANING PROCEDURES IN BAR SURFACES/PUBLIC AREAS

Learning Objectives:
After reading this INFORMATION SHEET 2.1.1, YOU MUST be able to:
1. Know the procedure in cleaning the different bar surface; and
2. Identify the different equipment, tools and its usage.

Procedures in Cleaning Bar Surfaces

1. Service Counters
- Wipe down the station with damp towel from sanitizing bucket.
- Sweep crumbs off counter using spray cleaner if necessary.
- Wipe down bar counters and bar stools.
- Use appropriate unscented detergent if not available use lemon or lime juice diluted
in water
2. Service Station
- empty the large trash receptacles
- Use your lobby broom and dust pan to pick up large food scraps and items that would be
inappropriate to pickup with a vacuum cleaner or difficult to control with a dust mop or
broom.
- Work from the top of the room downward to prevent re-soiling of previously cleaned
surfaces.
- Apply disinfectant cleaner to all surfaces of the sinks (inside, outside, top, bottom, handles,
spout, and any exposed plumbing underneath.
3. Back Bar Mirrors
- Clean mirrors with glass cleaner and a paper towel, or disinfectant cleaner and a squeegee.

Date Developed: Document No. CTUDANAO-112727

 December 142023 Date Issued by: CEBU
Revised: TECHNOLOGICAL
BARTENDING Page 26 of 146
UNIVERSITY- DANAO
Developed by:
NC II Abelo, Bernabe V. CAMPUS
Gonzaga, Angeline A.
Mariot, Laarnie P

4. Display Counter/Shelves
-Wipe all surfaces base unit with disinfectant cleaner. Do not spray the drinks
available in bar using the disinfectant cleaner. Spray the cloth or wring a cloth in a
utility pail of disinfectant cleaner.

-Spot clean Vertical and Horizontal Surfaces. Remove spots and stray marks from
shelves, display cases, cabinets, counters, and other surfaces.

5. Flooring
-Roll up rubber mats and move outside. Unroll the mats on the scrub deck. Hose off
large debris. Using a mop bucket filled with cleaner/degreaser and a deck brush,
scrub the mats until clean. Hose off to rinse. Turn the mats over and scrub the
undersides. Hose off to rinse. Roll the mats up, stand the rolled mats on end, and
allow dripping dry. When the mats are completely dry, move them back inside and
place in correct locations.

- Sweep floor with push broom. Pick up debris with your lobby set. Use the broom
with a sidewards motion to sweep behind low fixtures and along wall edges pulling
debris toward you and away from corners and edges. It may help to press down on
the handle to flatten the bristles in order to sweep underneath very low items.

- Place “Wet Floor ” signs and damp mop floor. Begin mopping at the corner farthest
from the door and work outwards. Pour about half a gallon of disinfectant cleaner
down floor drains as you pass to prevent sewer gasses from backing up into the
room. Leave signage in place until floor is completely dry.

Date Developed: Document No. CTUDANAO-112727

December 152023 Date Issued by: CEBU
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Mariot, Laarnie P
6. Beverage Storage

- Arrange properly the stocks available in the storage area. Start the cleaning from
top to bottom. Apply disinfectant cleaner in the surface by using a clean cloth.

27
Here are some things that need to be done several times each shift, as needed:
1. Change water in the glass-washing sinks behind the bar.
2. Change sanitizer water.
3. Empty trash.
4. Break down boxes.
5. Clear dirty dishes from tables and the bar top.
6. Wipe down the bar top, tables, and seats after each use.
7. Wash hands.

Hotel Public area cleaning. Public areas are the

common places and facilitates accessible to in
house guest and nonresident guest. Guest requires
common areas to meet, sit and carry other
activities. The place comes under the are lobby,
restaurants, bars, banquets, and other Food and
Beverage Outlets.

Restaurant kitchens and restrooms are two places that health inspectors scrutinize
most when grading a restaurant, but the one of the biggest areas of contact with
customers is at the bar. Bartenders serve food, drinks garnished with fruit, and
other items that can create a high volume of filth in a night's work. If not cleaned
properly, this high traffic and high revenue area quickly becomes unsafe and
unsanitary and could ultimately drive business away. Here are some tips for tackling
the bar area and removing the dirt and bacteria for a proper restaurant cleaning.

Date Developed: Document No. CTUDANAO-112727

December 172023 Date Issued by: CEBU
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Gonzaga, Angeline A.
Mariot, Laarnie P
Bar Areas of Concern

In the course of an evening at the bar, you may witness drinks spilled, food dropped
on the bar chairs and floor, limes discarded on the ground, and even cigarettes and
other bar items thrown into the mix. A bar is the equivalent of a wait station and a

28
kitchen for cocktails combined. Spilled drinks coat the surface of the floor and
penetrate the porous grout lines, while foot traffic grinds food particles between
grout and tile in the floor. Meanwhile, the fruits that garnish drinks attract fruit flies?
As do the liquors themselves, when left uncovered. The combination of foodrelated
soils, which tend to be oily, and liquids with high sugar content create a particularly
difficult environment to clean. On top of that, brisk bar business tends to increase
restroom traffic as well. Each of these areas, as well as the refrigerators that hold
beer and wine, must be addressed to maintain a high level of cleanliness in your
restaurants. To keep the conditions sanitary, you have to properly clean the areas
after every shift and be prepared to maintain the level of cleanliness during service.

Traditional cleaning methods for bar floors, counters, ice bins, and refrigerators
involve mops and rags. These outdated cleaning methods often do as much? Maybe
more? Harm than they do good because they tend to spread the matter around
instead of removing it. Dispense-and-vac method of cleaning uses fresh cleaning
solution and vacuum extraction to physically remove the soils, grease and liquid,
which also reduces the risk of cross-contamination.

Rather than dragging dirt and contaminants from the restroom floor to the bar area
and possibly infecting patrons, cleaning system removes soils and bacteria on the
spot. There's no chance to carry contaminants between restaurant areas, because
the mops are eliminated. Using the dispense-and-vac system, which is 30 times
more effective than the old systems, similar techniques are applied to the
refrigerators behind the bar, the ice bins, and other areas where germs can spread.
Bartenders begin the night knowing that the bar area is clean, and they can keep it
that way using tools and disinfectant sprays. As with solutions for commercial
kitchen cleaning, maintaining a healthy environment is typically less expensive than

29
using the traditional methods. Takes restaurants to a new level of clean.

Date Developed: Document No. CTUDANAO-112727

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Gonzaga, Angeline A.
Mariot, Laarnie P
 Date Developed: Document No. CTUDANAO-112727
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Gonzaga, Angeline A.
Mariot, Laarnie P
 Date Developed: Document No. CTUDANAO-112727
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BAR TOOLS AND EQUIPMENTS

These refers to the various utensils, devices, and machines used in bars and
establishments that serve alcoholic beverages. These tools are essential for bartenders
and mixologists to prepare and serve a wide range of drinks, including cocktails, spirits,
and other beverages.

JIGGER

- A two sided measuring tool with different

measures on each side used to measure the
amount of liquor. They come in various
sizes.

MUDDLER

-Use for trashing fruit, or condiments,etc

 COCKTAIL SHAKERS
- Use for shaking ingredients in cocktails and
mixed drinks. In cleaning stainless tools
like shakers wipe dry immediately water
drops and stains with clean cloth to avoid
spot markings. There are two types: the
easiest to use is the three part shaker
consisting of Metal mixing cup, strainer
and measure cap.

BAR SPOON

Date Developed: 20 Document No. CTUDANAO-112727

- Use to stir ingredients in a mixingDecember
cup or in a
2023 Date Issued by: CEBU
tall glass or mixing cup.
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STRAINER Mariot, Laarnie P

-Fits in the shaker or mixing cup and used to

remove the ice from a mixing cup or cocktail
shaker.

CORKSCREW

-is used for opening wine bottles.

ICE BUCKET
-a metal or insulated ice bucket will keep
your ice cold and clean.

ICE SCOOPER

-use these to add ice to drinks.

 Date Developed: 21 Document No. CTUDANAO-112727
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Gonzaga, Angeline A.
Mariot, Laarnie P
ICE TONGS
OR SCOOP
-u se to add ice to drinks. Never handle ice with
your hands, it’s not hygienic. Don’t use
glassware as an ice scoop, the glass could easily
break in your hands..

ELECTRIC BLENDER
-use for drinks with fruit pieces, cream or ice
cream. An electric blender will smoothly
blend thicker ingredients together.

JUICE SQUEEZER/FRUIT JUICER

-designed to extract juice from lemons or other
citrus fruits such as oranges, grapefruit, or
lime. It is designed to separate and crush the
pulp of the fruit in a way that is easy to
operate.

MEASURING CUPS
- primarily to measure the volume of liquid or
solid bartending ingredients such as salt and
sugar..

CAP CATCHER
- Place a cap catcher under your wall mounted
bottle opener to save your bartenders the
extra step of catching and throwing away the
cap.
 GLASS
RIMMERS
- to coat the rim of your cocktail glasses in salt
or sugar, use a glass rimmer. Just wet the glass
on the sponge portion of the rimmer, then dip
in the salt or sugar.

HAND GUNS/BAR GUNS

-Is a device used by bars to serve various types
of carbonated and non-carbonated drinks. A
soda gun has the ability to serve any beverage
that is some combination of syrup, water and
carbon dioxide. This includes soft drinks, iced
tea, carbonated water, and plain water..

Four Basic Styles of Glassware’s

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Mariot, Laarnie P
1.Tumbler = 2. Footed =

3. Stemware = 4. Mug =

1. Tumbler – A flat glass that has a bowl but without a stem or a foot
2. Footed – a style of glass in which the bowl sits directly on a base or foot
3. Stem – include any glass having all three features – bowl, foot, stem, 4. Mugs – tumbler with a handle
Different Class of Glassware and Usage:
Beer Mug. A glass designed or commonly used for drinking beer.

Highball Glass. A straight-sided glass, often an elegant way to serve many

types of mixed drinks.

Collins Glass. Shaped similarly to a highball glass, only taller, the collins glass was originally
used for the line of collins gin drinks, and is now also commonly used for soft drinks, alcoholic
juice, and tropical/exotic juices such as Mai Tai's.

Old-fashioned Glass. A short, round so called "rocks" glass, suitable for Cocktails
or liquor served on the rocks, or "with a splash".

Shot Glass. Is a small glass designed to hold or measure spirits or liquor, which is either
drunk straight from the glass ("a shot") or poured into a cocktail.

Pilsner Glass. Used for many types of light beers, including pale lager or pilsner.

Zombie Glass. Its original purpose was to hold a drink called the Zombie, though the glasses are
now used for various other drinks
Sherry Glass. The preferred glass for aperitifs, ports, and sherry. The copita, with its
aroma enhancing narrow taper, is a type of sherry glass.

Brandy Snifter Glass. Ashort stemmed glass whose vessel has a wide bottom and a
relatively narrow top. It is mostly used to serve aged brown spirits such as brandy and whisky.

23 Date Developed: Document No. CTUDANAO-112727

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 24 Date Developed: Document No. CTUDANAO-112727
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Cocktail Glass. A cone-shaped bowl placed upon a stem above a flat base. It is
mainly used to serve cocktails.

Margarita Glass. This slightly larger and rounded approach to a cocktail glass has a broadrim for
holding salt, ideal for margaritas. It is also used in daiquiris and other fruit drinks.

Champagne Saucer Glass. Is a shallow, broad-bowled, stemmed glass,

commonly used at wedding receptions, often stacked in layers to build a
champagne tower.

Poco Grande Glass. A type of stemmed cocktail glass with a curved, tulip-
shaped bowl. Often used to serve cocktails such as daiquiris and
Singapore Slings, and even used to serve desserts.
Cordial Glass. Small and stemmed glasses used for serving
small portions of your favorite liquors at times such as after a meal.
 Irish Coffee Glass. Replaces the average mug for good-looking hot cocktails. This footed glass mug
holds between 8 and 12 ounces and is made of heat-resistant glass.

White Wine Glass. A clear, thin, stemmed glass with an elongated oval bowl tapering
inward at the rim.

Red Wine Glass. A clear, thin, stemmed glass with a round bowl tapering inward at the rim.

Champagne Flute Glass. Is a stem glass with a tall, narrow bowl. The bowl of a flute may resemble a
narrow wine glass as seen in the illustration; or a trumpet shape; or

25 Date Developed: Document No. CTUDANAO-112727

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be very narrow and straight-sided. Suitable in for serving sparkling wine.
 26 Date Developed: Document No. CTUDANAO-112727
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Gonzaga, Angeline A.
Mariot, Laarnie P
Champagne Flute Glass. Is a stem glass with a tall, narrow bowl. The bowl of a flute may
resemble a narrow wine glass as seen in the illustration; or a trumpet shape; or be very narrow
and straight-sided. Suitable in for serving sparkling wine.

Water Goblet. It usually has a cup that holds the liquid, a narrow stem,
and a wide base. It is often made of cut glass and used to hold water.

Hurricane Glass. A tall, elegantly cut glass named after it's hurricane-lamp-
like shape, used for exotic/tropical drinks.

Date Developed: 27 Document No. CTUDANAO-112727

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Care of Glassware:
Glass is fragile and can break if not handled or cared for properly. Sometimes breakage is unavoidable,
but you can minimize breakage by following these simple instructions.
• Never stack your glasses
• Never carry glasses in bouquets
• Do not add ice to a hot glass
• Keep an adequate supply of glassware on hand
• Never use a glass in place of an ice scoop
• Never use a glass to carry or store flatware
• Never let the beer tap come in contact with the glass
• Take care when bussing
• Never serve a beverage in a chipped or cracked glass
Self- Check 2.1.1

A. Read the questions carefully and select the correct answer. Write only the letter of your choice
in your quiz notebook.

Multiple Choice: Read the questions carefully. On your answer sheet, write the letter of the
correct answer.

1. It is a common places and facilitates accessible to in house guest and non-resident guest.
a. Kitchen c. Public Areas
b. Private Areas d. Storage Room
2. A clear, thin, stemmed glass with an elongated oval bowl tapering inward at the rim
a. White wine glass c. Champagne flute glass
Date Developed: 28 Document No. CTUDANAO-112727
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b. Red wine glass d. Sherry glass
3. Which of the following is an example of traditional cleaning method?
a. Vacuum c. Robotic window cleaner
b. Mops/rags d. Microfiber mop
4. A cone-shaped bowl placed upon a stem above a flat base. It is mainly used to serve cocktails.
 a. Margarita glass c. Champagne saucer glass
b. Poco grande glass d. Cocktail glass
5. A tool use to stir ingredients in a mixing cup or in a tall glass or mixing cup.
a. Straw c. Muddler
b. Bar spoon d. Tong

5. A tool use to stir ingredients in a mixing cup or in a tall glass or mixing cup.
a. Straw c. Muddler
b. Bar spoon d. Tong
6. A tall, elegantly cut glass named after it's hurricane-lamp-like shape, used for exotic/tropical
drinks

a.Margarita glass c. Hurricane glass

b. Poco grande glass d. Cocktail glass

7. It is use for drinks with fruit pieces, cream or ice cream. An electric blender will smoothly
blend thicker ingredients together.
a. Electric Blender c. Muddler
b.Bar spoon d. Measuring cups
Date Developed: 29 Document No. CTUDANAO-112727
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Mariot, Laarnie P

8. These refers to the various utensils, devices, and machines used in bars and establishments
that serve alcoholic beverages.
a. Bucket c. Bar tools and equipment
b. Bar spoon d. Cleaning Materials

9. A type of stemmed cocktail glass with a curved, tulip-shaped bowl. Often used to serve
cocktails such as daiquiris and Singapore Slings, and even used to serve desserts.
a. Margarita glass c. Hurricane glass
b.Poco grande glass d. Cocktail glass
10. It usually has a cup that holds the liquid, a narrow stem, and a wide base. It is often made
of cut glass and used to hold water.
a. Straw c. Muddler
b. Bar spoon d. Water Goblet

ANSWER KEY

1. C. PUBLIC AREAS

2. B. RED WINE GLASS

3. B. MOPS/RAGS

4. D. COCKTAIL GLASS
Date Developed: 30 Document No. CTUDANAO-112727
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Mariot, Laarnie P

5. B. BAR SPOON

6. C. HURRICANE GLASS

7. A. ELECTRIC BLENDER

8. C. BAR TOOLS AND EQUIPMENT

9. B. POCO GRANDE GLASS

10. D. WATER GOBLET

 Information Sheet 2.1.2

REMOVING AND SAFELY TRANSFERRING USED BAR ITEMS FOR

CLEANING

Learning Objectives:
After reading this INFORMATION SHEET #2.1.2, YOU MUST be able to:

1. Adeptly understand safe removal techniques for used bar items, prioritizing correct
handling procedures to reduce risk securing safety environment; and
2. Ensure basic principles on proper handling bar items and it’s maintenance.

INTRODUCTION

There will always be a need to remove used and unwanted items from the service
area during service and return them to the kitchen. This section identifies the need for
this action, describes items which may need to be processed in this way and identifies
the locations to which items may need to be removed. The need to remove items.
Clearing
Removing items from the dining area/service area to the kitchen
is referred to as ‘clearing’. When wait staff/servers remove items
from guest tables to the waiter’s station this is also referred to as
’clearing’. It is called ‘clearing the table’
Importance of and need for clearing
Clearing items from bar stations/service points is important for the
ff reasons:
1. It eliminates clutter at the service points/stations and gives wait
staff/servers to work.
2. It makes the service area look more attractive and presentable to
guests.

Date Developed: 33 Document No. CTUDANAO-112727

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 40

3. It makes for you to place your next delivery of wine and food
4. It enables used items to be taken to the dish washing area so they can be cleaned and re-
used
5. It provides another opportunity for communication between you and the bar servers.

Points to note when clearing

When clearing you should pay attention to the following:

1. Always try to communicate with the bartender staff/servers when clearing. This may be
verbal communication (you should ask if they need anything, or they may ask you for
something) or just eye contact to determine if they want something or they need you to
do something.
2. Try to bring something back every time you return to the bar after taking something in to
the service point. The aim is to never return empty-handed if there are
things to be brought back
3. Be as quiet as possible. Stacking plates and clearing can be a potentially
noisy activity so keep noise to the absolute minimum: the quieter you are,
the more guests will enjoy their wine.
4. Make sure the waiter’s bar station/service area is clear before you take
wine and food into the dining area/service area. You need to avoid a
situation where you take plates and trays into the area only to find there is
nowhere to put them.
5. Walk at a safe pace when removing items and look where you are going to avoid
knocking into guests, other staff or furniture. Always give way to guests.
6. Loading your tray in a structured way which will include:
⚫ Scraping plates

⚫ Taking cutlery off plates

⚫ Balancing the load

⚫ Not stacking items too high

⚫ Ensuring you do not overload the tray

⚫ Making sure nothing will fall off the tray when you lift and carry it.

Date Developed: 34 Document No. CTUDANAO-112727

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Mariot, Laarnie P
 41

Date Developed: 35 Document No. CTUDANAO-112727

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 41

Date Developed: 36 Document No. CTUDANAO-112727

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Mariot, Laarnie P
 ITEMS WHICH MAY NEED TO CLEAR

Used items. These are items of crockery and cutlery guests have used and have
finished with. They will have been cleared from the table by the wait staff and moved to
the waiter’s station for you to collect. These items will include:
Plates and bowls
Cups and saucers
Jugs
All sorts of cutlery

Items no longer needed by diners. These also will have been cleared from the table
by wait bar staff when they are identified as being ‘no longer needed’. Items in this
category may include:
Date Developed: 34 Document No. CTUDANAO-112727
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Items of cutlery and crockery set as part of the cover but not required because, for
example, a guest did not arrive or their menu selection meant the item was not
required Condiments
Menus
Soiled napkins and unused serviettes

Clearing of glassware and drink-related items

The clearing of used and/or unwanted glasses, water jugs and

empty bottles and cans may be the responsibility of beverage wait
staff or bar staff but you must always be prepared to assist as
required to help clear these items.
This may mean:

- Carrying empty glasses (used and/or unused) to the bar service

point or taking them to the kitchen from where bar staff will collect them for
processing (washing, polishing, storing).
- Taking empty bottles and cans into the kitchen (or bar) area and disposing of
them into appropriate rubbish containers to facilitate recycling.
SELF-CHECK 2.1.2
Answer the following questions:
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• What is the primary goal when communicating with bartender or servers during the
clearing process, according to the information sheet?
• When removing items, why is it important to walk at a safe place and be mindful of your
surroundings?
• According to the information sheet, what are some key considerations when loading your
tray for clearing items?

TASK SHEET 2.1.2

Title 1. REMOVING AND SAFELY TRANSFERRING USED BAR ITEMS FOR CLEANING

Performance Objective:
Given required pattern tools and the drafted block patterns, you should be able to
perform in 1hr.

1. Perform segregation and treatment of tools with wear corrosion according to

maintenance plan and procedures.
Tools

Implements

Equipment

Perform the following:

1. Gather the necessary cleaning supplies
2. Follow the proper steps for cleaning, ensuring all surfaces are sanitized.
3. Pay attention to detail, including corners and hard-to-reach areas. Observe safety
precautions while doing the task
4. Time your Self
Assessment Method:
Observation Interview

PERFORMANCE CRITERIA CHECKLIST 2 .1.2

 Service Counter Hygiene and Clearing Procedures

Name: __________________________ Date: ____________________

Task 1: Service Counter Hygiene

[ ] Gathered necessary cleaning supplies.

[ ] Demonstrated knowledge of proper cleaning and sanitation steps.
[ ] Thoroughly cleaned all surfaces, including corners and hard-to-reach areas.
[ ] Completed the task efficiently within the designated time.
Date Developed: 36 Document No. CTUDANAO-112727
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Mariot, Laarnie P
[ ] Provided clear before-and-after photos of the service counter.
[ ] Summarized the cleaning process, addressing any challenges faced.

Task 2: Clearing Procedures

[ ] Simulated a dining area with tables set for service.

[ ] Utilized appropriate tools and containers for clearing items.
[ ] Demonstrated effective communication with bartenders or servers.
[ ] Loaded the tray following the structured method outlined in training.
[ ] Walked at a safe pace, avoiding collisions with imaginary guests or obstacles.
[ ] Recorded a clear video of the clearing process.
[ ] Provided a brief reflection on the experience, noting improvements or challenges.

Task 3: Knowledge Assessment

[ ] Completed the multiple-choice assessment with accurate responses.
[ ] Demonstrated understanding of key concepts, including communication and loading
trays.
Overall Evaluation:
Date Developed: 37 Document No. CTUDANAO-112727
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[ ] Completed all tasks accurately and efficiently.
[ ] Demonstrated a high level of understanding of service counter hygiene and clearing
procedures.
[ ] Applied proper techniques, adhering to safety and hygiene standards.
[ ] Showed effective communication skills during the clearing process.
[ ] Submitted all required documentation in a well-organized portfolio
 Information Sheet 2.1.3

HYGIENE STANDARDS FOR SERVICE COUNTERS IN PROFESSIONAL

ENVIRONMENTS

Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:

1. Understand the importance of hygiene standards in professional environment;

2. Learn the essential practices for maintaining a hygienic service counter; and
3. Develop skills to implement and uphold hygiene standards

INTRODUCTION

38 Date Developed: Document No. CTUDANAO-112727

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In the realm of professional environments, maintaining impeccable hygiene standards
for service counters is not just a matter of cleanliness - it is a fundamental aspect of ensuring
the health and safety of both customers and employees. A pristine service counter not only
reflects the professionalism and commitment of an establishment but also plays a vital role in
upholding its reputation and fostering trust among patrons. In this lesson, we will delve into
the essential elements of maintaining hygiene standards for service counters in professional
environments. From cleanliness and sanitation practices to proper food handling techniques,
we will explore the key factors that contribute to a hygienic service counter environment. By
understanding and implementing these guidelines, businesses can create a safe and welcoming
space that safeguards the well-being of everyone involved. Let's embark on this journey to
discover the fundamental principles of maintaining hygiene standards for service counters in
professional environments.
 In a professional environment, maintaining high hygiene standards for service counters
is of utmost importance. This ensures the safety and well-being of both customers and
employees, while also upholding the reputation and trust of the establishment. Here are some
key aspects to consider when it comes to hygiene standards for service counters in professional
environments:
1. Cleanliness and Sanitation: Regular cleaning and sanitization of service
counters are essential to prevent the spread of germs and maintain a hygienic environment.
This includes wiping down surfaces, removing any food debris, and using appropriate cleaning
agents to eliminate bacteria effectively.
2. Hand Hygiene: Proper hand hygiene is crucial for all staff members working at
the service counter. Employees should wash their hands regularly with soap and warm water
for at least 20 seconds. Hand sanitizers should also be readily available for use.
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3. Food Handling Practices: Following safe food handling practices is essential to
prevent cross-contamination and foodborne illnesses. Staff should be trained on proper food
handling techniques, such as using separate cutting boards for raw and cooked foods, storing
perishable items at appropriate temperatures, and avoiding bare-hand contact with ready-to-eat
foods.
4. Personal Hygiene: Employees working at service counters should maintain good
personal hygiene. This includes wearing clean and appropriate uniforms or attire, tying back
long hair, and refraining from wearing excessive jewelry or accessories that could potentially
contaminate food.
5. Equipment and Utensil Sanitization: Regular cleaning and sanitization of
equipment and utensils used at the service counter are crucial to prevent the spread of germs.
This includes regularly washing and sanitizing utensils, cutting boards, and other tools used
for food preparation.
6. Pest Control: Implementing effective pest control measures is essential to
maintain a hygienic environment at the service counter. Regular inspections, proper waste
management, and sealing any potential entry points can help prevent pests from contaminating
the area.
7. Training and Education: Providing comprehensive training and education to
staff members is vital to ensure that they understand and follow proper hygiene standards. This
includes regular training sessions on hygiene practices, food safety protocols, and the
importance of maintaining cleanliness at the service counter.
8. Regular Inspections: Conducting regular inspections of the service counter area
can help identify any areas that may need improvement or require immediate attention. This
can include checking for cleanliness, ensuring proper storage of food items, and verifying that
hygiene standards are being met.
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Clean and Sanitize Service Counter

- This image showcases a service counter that
has been thoroughly cleaned and sanitized, adhering
to hygiene standards in a professional environment.
Proper Food Handling at Service Counter
This image illustrates a service counter where employees are practicing proper food
handling techniques, including wearing gloves, using utensils, and maintaining cleanliness.
Self- Check 2.1.3

Instruction: Encircle the Letter of the Correct Answer.

1.What is the primary purpose of maintaining impeccable hygiene standards for service
counters in professional environments?

A) Aesthetic appeal C) Cost reduction

B) Reputation and trust D) Employee satisfaction

2.Which aspect is crucial for preventing cross-contamination and foodborne illnesses at the
service counter?

A) Hand hygiene C) Personal attire

B) Equipment cleanliness D) Pest control measures

3.What does proper hand hygiene entail for staff members working at the service counter?

A) Using hand sanitizers only

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B) Washing hands with soap and warm water for at least 20 seconds
C) Wearing gloves at all times
D) Using antibacterial wipes regularly

4.Which factor contributes to a safe and welcoming service counter environment?

A) Excessive jewelry and accessories C) Proper food handling practices

B) Pest infestation D) Unsensitized equipment

5.What is an essential practice for maintaining personal hygiene among employees at the
service counter?
A) Wearing excessive jewelry
B) Regular handwashing
C) Unkempt uniforms
D) Long, untied hair

6.Why is regular inspection of the service counter area important?

A) To reduce costs
B) To identify areas needing improvement
C) To promote employee satisfaction
D) To enhance aesthetic appeal

7.Which image illustrates a service counter adhering to hygiene standards through thorough
cleaning and sanitization?

A) Clean and Sanitize Service Counter

B) Proper Food Handling at Service Counter

8.What is the significance of providing comprehensive training and education to staff

members?

A) Employee uniformity
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42 Gonzaga, Angeline A.
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B) Enhanced aesthetic appeal
C) Adherence to proper hygiene standards
D) Cost reduction

9.What does the image "Proper Food Handling at Service Counter" emphasize?

A) Pest control measures

B) Personal hygiene
C) Foodborne illnesses
D) Proper food handling techniques
10.Which factor is NOT mentioned as a key aspect of maintaining hygiene standards for
service counters?

A) Pest control
B) Cost reduction
C) Regular inspections
D) Equipment and utensil sanitization

ANSWER KEY:

1. B) Reputation and trust

2. A) Hand hygiene

3. B) Washing hands with soap and warm water for at least 20 seconds

4. C) Proper food handling practices

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5. B) Regular handwashing

6. B) To identify areas needing improvement

7. A) Clean and Sanitize Service Counter

8. C) Adherence to proper hygiene standards

9. D) Proper food handling techniques

10.B) Cost reduction

Information Sheet 2.1.4

EXCEEDING INDUSTRY STANDARDS IN CUSTOMER SERVICE IN BARTENDING

Learning Objectives:
 After reading this INFORMATION SHEET #2.1.4, YOU MUST be able to:

1. Master mixology techniques for unique and high-quality cocktails

2. Enhance interpersonal communication skills to build rapport with customers and create a
positive atmosphere at the bar
3. Acquire the skills needed to deliver outstanding customer service consistently.

INTRODUCTION

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Welcome to the dynamic world of bartending, where creativity, precision, and customer service elevate
drinks into memorable experiences. This course focuses on surpassing industry standards by mastering
mixology, honing interpersonal skills, and excelling in service excellence. Explore the origins of
beverages, build connections through effective communication, and learn to provide unparalleled
hospitality. Get ready to raise the bar and exceed expectations in customer service. Cheers to a journey
of skill refinement, innovation, and exceptional bartending!

Lesson 1: Mastering Mixology Techniques and Product Knowledge

I. Explore the origins and characteristics of various beverages

⚫ WINES

Grape Varieties:

1. Chardonnay
- Flavors: Ranges from crisp green apple and citrus to buttery and oaky.
- Regions: Burgundy (France), California, Australia.

2. Sauvignon Blanc
- Flavors: Herbaceous, zesty, and often with notes of tropical fruits.
- Regions: New Zealand, France (Sancerre), California.

3. Riesling
- Flavors: Can range from dry to sweet; often has floral and fruity notes.
- Regions: Germany, Alsace (France), Washington State.
4. Cabernet Sauvignon
- Flavors: Blackcurrant, plum, sometimes with green bell pepper or mint.
-Regions: Bordeaux (France), Napa Valley (California), Australia.

5. Merlot
- Flavors: Soft, ripe plum, and berry flavors with a velvety texture.
- Regions: Bordeaux (France), California, Italy.

6. Pinot Noir
-Flavors: Red berries, cherry, and earthy notes; light-bodied.
-Regions: Burgundy (France), Oregon, New Zealand.

7. Syrah/Shiraz
-Flavors: Blackberry, pepper, and often smoky or spicy.
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-Regions: Rhône Valley (France), Barossa Valley (Australia), California.

8. Zinfandel
- Flavors: Blackberry, pepper, and sometimes jammy fruit.
- Regions: California (especially Napa and Sonoma), Italy.

Wine Regions:

1. Bordeaux (France)
- Known for Cabernet Sauvignon, Merlot, and blends.
- Subregions: Margaux, Pauillac, Saint-Émilion.

2. Burgundy (France)
- Famous for Pinot Noir and Chardonnay.
- Subregions: Côte d'Or, Chablis, Côte Chalonnaise.

3. Napa Valley (California)

- Known for Cabernet Sauvignon, Chardonnay, and Merlot.
- Diverse microclimates.
4. Tuscany (Italy)
- Famous for Sangiovese grape (Chianti, Brunello di Montalcino).
- Super Tuscans blend local and international varieties.

5. Rioja (Spain)
- Known for Tempranillo grape; often aged in oak barrels.
- Crianza, Reserva, and Gran Reserva classifications.
6. Marlborough (New Zealand)
- Famous for Sauvignon Blanc with vibrant acidity.
- Intense tropical and citrus flavors.

Winemaking Techniques:

1. Fermentation - Conversion of grape sugars into alcohol; can be in stainless steel or oak.
2. Aging -Oak barrels add flavors and aromas; aging can occur in stainless steel or glass too.
3. Blending -Combining different grape varieties or batches to achieve a desired style.
4. Malolactic Fermentation -Converts harsh malic acid to softer lactic acid, giving a creamy texture.
5. Terroir -The impact of soil, climate, and geography on grape characteristics.
6. Organic and Biodynamic Farming -Sustainable practices avoiding synthetic pesticides and
chemicals.

SPIRITS

1. Whiskey
Types: Scotch (from Scotland), Bourbon (mainly from the U.S., especially Kentucky), Rye (North
America), Irish whiskey.
Production: Fermented grain mash, aged in wooden barrels.
Flavors: Vary widely; can include notes of vanilla, caramel, spice, and smokiness.

2. Vodka
Origin: Russia and Poland.
Ingredients: Traditionally distilled from grains or potatoes.
Characteristics: Odorless, flavorless, and versatile; can be made from various ingredients.

3. Rum
Types: Light, dark, spiced, aged, and more.
Production: Distilled from sugarcane byproducts (molasses) or sugarcane juice.
4. Gin

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 Ingredients: Juniper berries and other botanicals (coriander, citrus peels, etc.).
Flavors: Predominantly juniper, but can include a wide range of botanical flavors.
Cultural Context: Associated with England and the classic cocktail, the Gin and Tonic.

5. Tequila
Origin: Mexico.
Types: Blanco (unaged), Reposado (rested), Añejo (aged), Extra Añejo (ultra-aged).
Production: Blue agave plant fermentation and distillation.
Flavors:Earthy, herbal, with notes of agave; aging adds complexity.

6. Brandy/Cognac
Origin: Cognac is a type of brandy from the Cognac region in France.
Ingredients: Distilled wine or fermented fruit juice.
Flavors: Fruity, often with warming qualities; Cognac has specific aging classifications.

COCKTAILS

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Classic Cocktails and Their Cultural Roots:

1. Martini
Ingredients: Gin or vodka, dry vermouth.
Cultural Roots: Originated in the United States, became associated with sophistication and
glamour.
2. Old Fashioned
Ingredients: Whiskey, sugar, bitters, water.
Cultural Roots: One of the oldest known cocktails; associated with the 19th century.
3. Margarita
Ingredients Tequila, triple sec, lime juice.
Cultural Roots Originated in Mexico, associated with beach culture and laid-back vibes.
4. Mojito
Ingredients: White rum, sugar, lime juice, soda water, mint.
Cultural Roots: Cuban cocktail associated with refreshing tropical vibes.
5. Negroni
Ingredients: Gin, vermouth, Campari.
Cultural Roots: Italian cocktail with a bitter-sweet profile, gained popularity in the early 20th century.
6. Cosmopolitan
 Ingredients: Vodka, triple sec, cranberry juice, lime juice.
II. What is an Alcoholic and Non-alcoholic drinks?

ALCOHOLIC DRINKS
Alcoholic drinks, commonly referred to as alcoholic beverages, encompass a wide array of libations
containing ethanol, a product of yeast fermentation of sugars. The categories of alcoholic drinks are
diverse, with some well-known examples being beer, crafted from malted barley, hops, water, and yeast,
offering varieties like lagers and ales. Wine, another popular category, is created by fermenting crushed
grapes or other fruits, resulting in red, white, rosé, and sparkling variations. Spirits, or hard liquor, boast
higher alcohol content and include well-known options such as whiskey, vodka, rum, gin, tequila, and
brandy. Cocktails, mixed concoctions of various alcoholic and non-alcoholic components, showcase
creativity and flavor combinations, while liqueurs are sweetened spirits infused with additional flavors.
Fortified wines, like Port and Sherry, incorporate added alcohol, often fortified with brandy. It is
essential to consume alcoholic drinks responsibly, considering their alcohol by volume (ABV) content,
and to adhere to legal drinking ages and regulations that vary across regions.

NON-ALCOHOLIC DRINKS, also known as non-alcoholic beverages, offer a diverse and refreshing array
of options for those who choose to abstain from alcohol or for various occasions where alcohol is not
appropriate. These beverages range from simple and classic choices like water, tea, and coffee to more
elaborate and creatively crafted mocktails and artisanal sodas. Mocktails mirror the flavors and
presentation of traditional cocktails without the inclusion of alcohol, providing a delightful experience
for individuals seeking a non-alcoholic alternative. Additionally, artisanal sodas made with unique flavor
combinations and high-quality ingredients have gained popularity, appealing to those looking for
sophisticated and flavorful non-alcoholic options. With an emphasis on health and wellness, many
nonalcoholic drinks incorporate fresh fruits, herbs, and botanicals, contributing to a vibrant and diverse
landscape of beverages suitable for various tastes and preferences. Whether enjoyed as a standalone
refreshment or paired with a meal, non-alcoholic drinks contribute to the inclusive and dynamic world
of beverage choices.

Lesson 2: Elevating interpersonal Skills and Communication

1. Enhance communication skills to build rapport with customers
- To enhance communication skills and build rapport with customers, several key strategies can be
employed. Active listening is foundational; by attentively listening to customers, summarizing their
points, and avoiding interruptions, a more meaningful connection can be established. Demonstrating
empathy is equally vital—putting oneself in the customer's shoes, acknowledging their feelings, and
expressing genuine care contribute to a positive rapport. Clear and concise communication is
paramount, ensuring that information is relayed in an understandable manner without unnecessary
jargon. Positive body language, including maintaining eye contact and open gestures, helps convey

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sincerity and fosters a comfortable environment. Adaptability is crucial; tailoring communication styles
to match customer preferences and being mindful of cultural differences enhances effective interaction.
Asking open-ended questions encourages customers to share more, fostering engagement and
demonstrating genuine interest. Using positive language and framing messages in an optimistic light
contributes to a constructive dialogue. Seeking feedback and continuous improvement, along with
conflict resolution skills, are essential aspects of effective communication. Building product knowledge
instills confidence in customers, while expressing gratitude for their business contributes to a positive
overall experience. Maintaining professionalism—courtesy, respect, and a positive attitude—ensures
that customer interactions are not only effective but also leave a lasting positive impression. By
consistently applying these strategies, one can refine communication skills and successfully build
rapport with customers, ultimately contributing to customer satisfaction and loyalty.

3. Learn active listening techniques for understanding customer preferences

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-Learning active listening techniques is instrumental in understanding customer preferences and
providing a more personalized and satisfactory experience. Active listening involves fully engaging with
the customer, not only hearing their words but also comprehending the underlying emotions and
concerns. To acquire this skill, one must focus on being fully present during interactions, avoiding
distractions and giving undivided attention to the customer. Additionally, paraphrasing or summarizing
what the customer has expressed helps to confirm understanding and provides an opportunity for
clarification. Non-verbal cues, such as nodding or using affirmative gestures, convey attentiveness and
encourage the customer to share more details about their preferences. Mirroring the customer's
emotions and using empathetic responses create a connection, demonstrating that their feelings are
acknowledged and valued. Regular practice of these active listening techniques, combined with a
genuine curiosity about customer preferences, enables a more nuanced understanding of their needs
and desires, leading to more effective and tailored service.

3. Practice recommending personalized drink options to enhance customer satisfaction

- Practicing the art of recommending personalized drink options is pivotal in elevating customer
satisfaction in the beverage industry. Firstly, cultivating a deep understanding of the diverse range of
beverages available is essential. This includes not only the ingredients and flavor profiles but also an
awareness of current trends and customer preferences. Actively engaging with customers by asking
open-ended questions about their flavor preferences, mood, or occasion helps gather pertinent
information for tailored recommendations. Experimenting with different combinations of ingredients
and being familiar with classic and contemporary recipes enables a bartender or server to suggest
options that align with the customer's taste profile. Additionally, staying attuned to customer feedback
and adjusting recommendations based on their responses fosters a continuous improvement process.
Regularly updating and expanding product knowledge, coupled with a genuine enthusiasm for the craft,
enables the seamless delivery of personalized drink suggestions. Through consistent practice and a
commitment to customer satisfaction, recommending personalized drink options becomes an art that
not only meets but exceeds customer expectations.
Lesson 3: Implementing Service Excellence and Problem Resolution
1. Understand the components of outstanding customer service in bartending.

Outstanding customer service in bartending encompasses several key components. Firstly, bartenders
should possess in-depth product knowledge, understanding the ingredients, preparation methods, and
presentation of the drinks they serve. Effective communication is crucial, requiring bartenders to be
friendly, approachable, and adept at active listening to understand and cater to customer preferences.
Efficiency is also vital, as bartenders must handle a high volume of orders while maintaining quality
service. Attentiveness involves recognizing when customers need service and being proactive in
meeting their needs. Additionally, a professional appearance and presentation contribute to a
positive first impression, both in terms of personal grooming and the visual appeal of the drinks served.

Problem-solving skills are essential for addressing customer issues promptly and diplomatically. A
friendly and engaging personality fosters a positive atmosphere and encourages customer
interaction. Responsible alcohol service, adhering to local laws and regulations, is a fundamental
aspect of outstanding bartending. Adaptability to different customer preferences and situations, along
with teamwork and collaboration with other staff members, contributes to a cohesive and
customercentric environment. By focusing on these components, bartenders can create memorable
experiences that exceed patrons' expectations and contribute to positive word-of-mouth.

2. Develop proactive strategies for addressing customer concerns.

Developing proactive strategies for addressing customer concerns in bartending involves a multifaceted
approach. Firstly, establishing preemptive communication channels ensures that customers are
informed about any potential delays or limitations in service from the outset, setting clear expectations.
Active observation is key, encouraging bartenders to keenly observe customers for signs of
dissatisfaction and empowering them to address issues before they escalate. Implementing accessible
customer feedback channels, such as suggestion boxes or online surveys, allows for ongoing
evaluation and proactive responses to recurring concerns. Thorough staff training in conflict
resolution equips bartenders with the skills needed to handle challenging situations professionally.
Regular check-ins with customers during their visit help identify concerns early on, and anticipating
high-volume periods enables the proactive allocation of resources and communication of potential
delays. Personalized service recovery efforts, including gestures of appreciation, demonstrate a
commitment to customer satisfaction. Empowering staff to make on-the-spot decisions and
maintaining consistent quality control contribute to a positive customer experience. Lastly, proactive
maintenance of equipment and the physical environment helps prevent service disruptions and
enhances overall customer satisfaction. These strategies collectively create a customer-centric

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environment that not only addresses concerns promptly but also works towards preventing them,
fostering customer loyalty.
3. Learn problem resolution techniques to handle challenges with professionalism.

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Learning effective problem resolution techniques is essential for bartenders to navigate challenges
with professionalism and maintain a positive customer experience. Firstly, cultivating strong
communication skills is crucial; active listening helps bartenders fully understand customer concerns
before responding thoughtfully. Acknowledging the issue promptly and with empathy is key, as it
validates the customer's feelings and demonstrates a commitment to addressing the problem. Offering
solutions rather than focusing solely on the issue allows bartenders to engage in constructive
problemsolving. When faced with challenging situations, maintaining composure and remaining calm is
paramount; this not only diffuses tension but also preserves the professional atmosphere of the
establishment. Additionally, seeking input from colleagues or supervisors can provide valuable
perspectives and potential solutions. Taking ownership of the situation and following up with the
customer to ensure satisfaction shows dedication to resolving issues thoroughly. By mastering these
problem resolution techniques, bartenders can handle challenges professionally, contributing to a
positive and customer-focused environment.
 Self- Check 2.1.4
Multiple Choice. Choose the best answer.

1. What is a crucial component of outstanding customer service in bartending?

a. Ignoring customer feedback
b. Pouring drinks quickly without interaction
c. Understanding and meeting customer needs
d. Discouraging customer engagement

2. What is the goal of enhancing communication skills in bartending?

a. Keeping conversations short and efficient
b. Building rapport with customers
c. Avoiding customer interactions
d. Memorizing cocktail recipes

3. What is the primary focus of exploring the origins and characteristics of various beverages in
mixology?
a. Creating popular cocktails
b. Understanding cultural significance
c. Memorizing historical dates
d. Identifying glassware

4. Why is developing proactive strategies important for addressing customer concerns?

a. To avoid addressing concerns altogether
b. To address concerns only when asked
c. To handle concerns before they escalate
d. To pass concerns to a manager

5. Why is active listening crucial for understanding customer preferences?

a. To make customers feel ignored
b. To speed up service
c. To guess their preferences
d. To provide personalized recommendations

6. Which of the following is a key aspect of acquiring advanced mixology techniques?

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 a. Learning how to count money
b. Perfecting the art of garnishing
c. Memorizing customer names
d. Understanding the stock market

7. How does learning problem resolution techniques contribute to handling challenges with
professionalism?
a. By avoiding challenges altogether
b. By dismissing customer concerns
c. By addressing challenges effectively and respectfully
d. By blaming customers for challenges

8. How does recommending personalized drink options contribute to enhancing customer

satisfaction? a. It speeds up service
b. It shows an understanding of customer preferences
c. It eliminates choices for customers
d. It discourages customer interaction
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9. Why is it essential to develop an in-depth understanding of both alcoholic and non-alcoholic

drinks in mixology?
a. To impress customers with extensive knowledge
b. To comply with legal regulations
c. To minimize drink options for simplicity
d. To limit the menu offerings
 Answer Key (Self-Check #2.1.4)

1. C. Understanding and meeting customer needs

2. B. Building rapport with customers
3. B. Understanding cultural significance
4. C. To handle concerns before they escalate
5. D. To provide personalized recommendations
6. B. Perfecting the art of garnishing
7. C. By addressing challenges effectively and respectfully
8. B. It shows an understanding of customer preferences
9. A. To impress customers with extensive knowledge

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 TASK SHEET 2.1.4

Title: CUSTOMER CONNECTION CHALLENGE

Performance Objective:
Demonstrate exceptional interpersonal skills and effective communication in a
simulated bartending environment.
Equipment/Tools: Bar and Equipment tools

Steps/Procedure:
• Imagine you are the head bartender at a newly opened upscale cocktail lounge, and
your goal is to create a welcoming and engaging atmosphere for the guests. In this
challenge, you will interact with a diverse group of customers, each with different
preferences and personalities.

Task Components:
1. Customer Engagement
❖ Greet each guest with enthusiasm and a warm welcome.
❖ Initiate small talk and find common ground to build rapport.
❖ Display a genuine interest in the customers' experience.

2. Active Listening and Recommendations

❖ Engage in active listening to understand customers' drink preferences.
❖ Ask open-ended questions to gather information about their flavor preferences.
❖ Recommend personalized drink options based on their responses.

3. Handling Challenging Scenarios

❖ Simulate a challenging scenario, such as a customer expressing dissatisfaction
or having a special request.
❖ Demonstrate effective problem-solving and resolution while maintaining a
positive and professional demeanor.

Assessment Method:
• Observation with questioning
• Demonstration and Performance

Trainer’s Name: Laarnie P. Mariot Date: December 19, 2023

PERFORMANCE CRITERIA CHECKLIST 2.1.4

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 CRITERIA Did YES NO
you….
1. Have the effectiveness in engaging and building rapport with
customers?
2. Demonstrated active listening skills and ability to recommend
personalized drink options?
3. Have professionalism and skill in handling challenging scenarios?

Date Developed: Document No. CTUDANAO-112727

December 202356 Date Issued by: CEBU
BARTENDING Revised: TECHNOLOGICAL
NC II UNIVERSITY- DANAO Page 64 of 146
Developed by:
Abelo, Bernabe V. CAMPUS
Gonzaga, Angeline A.
Mariot, Laarnie P

Comments/Suggestions:

Trainer’s Name: Laarnie P. Mariot Date: December 19, 2023

Evidence Plan

Competency
standard: CORE COMPETENCY

Unit of
competency: CLEAN BAR AREAS

Ways in which evidence will be collected:

Observation &
[tick the column]

Questioning

Questioning

Portfolio

Written
The evidence must show that the trainee…

• The trainee must know how to clean bar, equipment and tools √

• The trainee must know how to clean bar public areas

√
• The trainee must know how hygienic and appropriate √
personal presentation according to establishment
standards.
• The trainee must complied with quality standards √
• The trainee must know legislative on occupational safety
and health practices √

NOTE: *Critical aspects of competency

Date Developed: Document No. CTUDANAO-112727

December 2023 Date Issued by: CEBU
BARTENDING Revised: TECHNOLOGICAL
NC II UNIVERSITY- DANAO Page 65 of 146
Developed by:
Abelo, Bernabe V. CAMPUS
Gonzaga, Angeline A.
Mariot, Laarnie P
 TABLE OF SPECIFICATION
TEST ITEM DISTRIBUTION
Content / Objective Factual Compre Applicat Total Perce
Knowledge hension ion No. of ntage
Items (%)
% % %
Know the procedure in
cleaning the different bar 1 2 2 5 16.67%
surface
Identify the different
equipment, tools and its 2 1 1 4 13.33%
usage
Adeptly understand safe
removal techniques for
2 2 3 7 23.33%
used bar items, prioritizing
correct handling
procedures to reduce risk
securing safety
environment

Understand the importance

of hygiene standards in 3 2 2 7 23.33%
professional environment

Acquire the necessary skills

to consistently deliver
outstanding customer 3 2 2 7 23.33%
service, ensuring a
memorable and satisfying
experience for patrons

Total 11 9 10 30 100%

SUMMATIVE EXAM

MULTIPLE CHOICE
Directions: Read the questions carefully and encircle the letter of your choice.

Date Developed: Document No. CTUDANAO-112727

December 2023 Date Issued by: CEBU
BARTENDING Revised: TECHNOLOGICAL
NC II UNIVERSITY- DANAO Page 66 of 146
Developed by:
Abelo, Bernabe V. CAMPUS
Gonzaga, Angeline A.
Mariot, Laarnie P
1. Which cleaning agent is most suitable for removing stubborn stains on a stainless-steel bar
counter?
a. Vinegar
b. Bleach
c. Ammonia
d. Stainless steel cleaner

2. What is the recommended method for cleaning a wooden bar top to prevent damage?
a. Scrubbing vigorously with a wire brush
b. Using a mixture of water and dish soap
c. Applying a generous amount of furniture polish
d. Spraying a bleach solution

3. What precaution should be taken when cleaning a granite bar surface?

a. Avoid using acidic cleaners
b. Scrub aggressively to remove tough stains
c. Use a wire brush to enhance shine
d. Apply a layer of wax for protection

4. How often should rubber bar mats be cleaned to maintain hygiene? a.

Once a month
b. Every six months
c. Daily
d. Only when visibly dirty

5. In the process of cleaning a glass bar counter, what is the primary purpose of using a lint-free
microfiber cloth? a. To add shine
b. To prevent scratches
c. To remove fingerprints
d. To apply cleaning solution evenly

6. Which of the following tools is commonly used for muddling ingredients in cocktails?
a. Strainer c. Muddler
b. Shaker d. Jigger

7. What is the primary function of a Hawthorne strainer in a bar setting? a.

Mixing ingredients
b. Straining ice from a cocktail
c. Measuring liquids

Date Developed: Document No. CTUDANAO-112727

December 2023 Date Issued by: CEBU
BARTENDING Revised: TECHNOLOGICAL
NC II UNIVERSITY- DANAO Page 67 of 146
Developed by:
Abelo, Bernabe V. CAMPUS
Gonzaga, Angeline A.
Mariot, Laarnie P
d. Garnishing drinks

8. Which piece of equipment is essential for creating a perfectly layered cocktail with different
densities?
a. Bar spoon
b. Jigger
c. Blender
d. Pourer

9. When would a bartender typically use a jigger during drink preparation? a.

To mix ingredients
b. To measure and pour liquids accurately
c. To strain the cocktail
d. To crush ice

10. What is the recommended first step in safely removing used glassware from the bar? a.
Stack them neatly
b. Rinse with hot water
c. Wear protective gloves
d. Place in the dishwasher

11. Why is it important to separate sharp bar tools from other items during the removal process?
a. To save space
b. To prevent injury
c. To facilitate cleaning
d. To maintain order

12. Which of the following is a key consideration when disposing of empty liquor bottles? a.
Recycling regulations
b. Filling them with water
c. Smashing them for space
d. Leaving them on the bar top

13. When handling used bar towels, what precaution should be taken to ensure a safe and
sanitary removal process?
a. Shake off excess liquid
b. Toss them in a general waste bin
c. Fold them haphazardly
d. Use bare hands to pick them up

Date Developed: Document No. CTUDANAO-112727

December 2023 Date Issued by: CEBU
BARTENDING Revised: TECHNOLOGICAL
NC II UNIVERSITY- DANAO Page 68 of 146
Developed by:
Abelo, Bernabe V. CAMPUS
Gonzaga, Angeline A.
Mariot, Laarnie P
14. What is the primary purpose of using a spill kit during the removal of liquid spills on the bar
floor?
a. To add fragrance
b. To cover the spill
c. To absorb and contain the spill
d. To warn customers

15. Why is it crucial to communicate with other bar staff during the removal process? a.
To share gossip
b. To coordinate efforts
c. To avoid work
d. To compete for tips

16. In the context of safe removal techniques, what should be done with broken glassware? a.
Sweep it under the bar
b. Pick it up with bare hands
c. Dispose of it in a designated container
d. Ignore it until the end of the shift

17. Which of the following is a primary reason for maintaining high hygiene standards in a
professional environment? a. Employee satisfaction
b. Cost reduction
c. Customer safety and satisfaction
d. Aesthetic appeal

18. What is the purpose of implementing regular handwashing practices in a professional setting?
a. To save water
b. To prevent the spread of germs and infections
c. To comply with regulations
d. To keep hands warm

19. Why is it important to properly store and handle perishable food items in accordance with
hygiene standards? a. To save money
b. To enhance flavor
c. To prevent foodborne illnesses
d. To increase shelf life

20. In a professional kitchen, what is the correct temperature range for refrigerators to ensure
food safety?
a. 45°F to 50°F (7°C to 10°C)
Date Developed: Document No. CTUDANAO-112727
December 2023 Date Issued by: CEBU
BARTENDING Revised: TECHNOLOGICAL
NC II UNIVERSITY- DANAO Page 69 of 146
Developed by:
Abelo, Bernabe V. CAMPUS
Gonzaga, Angeline A.
Mariot, Laarnie P
b. 32°F to 40°F (0°C to 4°C)
c. 60°F to 70°F (15°C to 21°C)
d. 85°F to 90°F (29°C to 32°C)

21. How does maintaining a clean and organized workspace contribute to hygiene standards in a
professional environment? a. It impresses customers
b. It promotes a positive work culture
c. It reduces the risk of accidents and contamination
d. It increases employee workload

22. What role does personal hygiene play in upholding hygiene standards in a professional
setting?
a. It doesn't matter
b. It contributes to a positive image and prevents the spread of illness c. It saves
time
d. It is solely the responsibility of management

23. Why is it crucial to regularly inspect and maintain sanitation equipment in a professional
environment?
a. To keep employees busy
b. To meet regulatory requirements
c. To increase expenses
d. To create unnecessary paperwork

24. What is the primary goal of delivering outstanding customer service in a hospitality setting? a.
Maximizing profits
b. Ensuring customer satisfaction
c. Reducing employee workload
d. Speeding up service

25. Why is it important for service staff to actively listen to customers during interactions? a.
To pass the time
b. To avoid eye contact
c. To better understand and address customer needs
d. To impress colleagues
26. In a restaurant setting, what action demonstrates proactive customer service?

a. Ignoring customer requests

b. Waiting for customers to call for assistance
c. Anticipating needs and addressing them before customers ask
Date Developed: Document No. CTUDANAO-112727
December 2023 Date Issued by: CEBU
BARTENDING Revised: TECHNOLOGICAL
NC II UNIVERSITY- DANAO Page 70 of 146
Developed by:
Abelo, Bernabe V. CAMPUS
Gonzaga, Angeline A.
Mariot, Laarnie P
d. Providing service only when asked

27. What is the significance of maintaining a positive attitude and demeanor when delivering
customer service?
a. It attracts more customers
b. It creates a pleasant atmosphere
c. It allows staff to take longer breaks
d. It is unnecessary in a professional setting

28. How does personalizing the customer experience contribute to outstanding service? a. It
wastes time
b. It creates a memorable and satisfying experience
c. It increases operational costs
d. It confuses customers

29. What should be the response if a customer expresses dissatisfaction with a product or
service?
a. Ignore the complaint
b. Acknowledge the concern, apologize, and seek a resolution
c. Blame the customer for the issue
d. Defend the product or service without listening to the customer

30. Why is ongoing training and development important for staff in delivering outstanding
customer service?
a. It's a waste of resources
b. It helps staff stay updated on industry trends and customer preferences c. It is
required by law
d. It increases employee turnover

Performance Test

Specific Instruction for the Candidate

Date Developed: Document No. CTUDANAO-112727

December 2023 Date Issued by: CEBU
BARTENDING Revised: TECHNOLOGICAL
NC II UNIVERSITY- DANAO Page 71 of 146
Developed by:
Abelo, Bernabe V. CAMPUS
Gonzaga, Angeline A.
Mariot, Laarnie P
 Qualification BARTENDING NC II

Unit of Competency CLEAN BAR AREAS

General Instruction:

Given the necessary tools, the trainee will be able to demonstrate, receiving
and processing reservations following standard procedures within 15
minutes

Specific Instruction:

1. Familiarize yourself with standard procedures

2. Gather necessary tools
3. Prepare your workspace
4. Receive reservations
5. Process reservations
6. Maintain efficiency

QUESTIONING TOOL with Model Answer

Questioning to probe the candidate’s underpinning knowledge Satisfactory

response
Extension/Reflection Questions Yes No
1. How do you handle a challenging situation where a customer expresses
Date Developed: Document No. CTUDANAO-112727
December 2023 Date Issued by: CEBU
BARTENDING Revised: TECHNOLOGICAL
NC II UNIVERSITY- DANAO Page 72 of 146
Developed by:
Abelo, Bernabe V. CAMPUS
Gonzaga, Angeline A.
Mariot, Laarnie P
dissatisfaction with a drink, and how does this contribute to maintaining a positive
atmosphere at the bar?

Model Answer: I address customer dissatisfaction by actively listening, apologizing,

and offering a solution, such as remaking the drink. This approach prioritizes
customer satisfaction and helps maintain a positive atmosphere at the bar.

2. Reflect on the role of creativity in mixology. How can incorporating unique and
innovative drink recipes enhance the overall customer experience?

Model Answer: Creativity in mixology, through unique ingredients and

presentation, adds excitement and memorability to the customer experience.
Innovative drinks become a talking point, enriching engagement at the bar.

3.Describe a situation where effective teamwork among bar staff played a crucial
role in delivering exceptional customer service. How did communication and
collaboration contribute to the positive outcome?

Model Answer: During a busy night, efficient communication and teamwork

prevented bottlenecks, ensuring prompt drink delivery. This collaborative effort
showcased the importance of a well-coordinated team in delivering exceptional
service during high-demand situations.

Safety Questions
4. How does this contribute to preventing accidents and ensuring a safe working
environment?

Model Answer: A clean and organized workspace is crucial for safety in a bar. It
prevents slips, trips, and falls, reduces the risk of broken glass, and allows quick
access to emergency equipment. Prioritizing cleanliness contributes to a safer
working environment for both staff and patrons.

5. How does a bartender's role extend beyond mixing drinks to promote a secure
drinking environment?

Model Answer: Responsible alcohol service is essential for customer safety.

Bartenders play a key role in monitoring patrons' alcohol consumption, identifying
signs of overindulgence, and refusing service when necessary. This proactive
approach contributes to a secure drinking environment, preventing issues related to
intoxication.

6. How can bartenders contribute to maintaining a safe environment during

unexpected situations, such as medical emergencies or fire incidents?
Date Developed: Document No. CTUDANAO-112727
December 2023 Date Issued by: CEBU
BARTENDING Revised: TECHNOLOGICAL
NC II UNIVERSITY- DANAO Page 73 of 146
Developed by:
Abelo, Bernabe V. CAMPUS
Gonzaga, Angeline A.
Mariot, Laarnie P
Model Answer: Emergency preparedness is vital in a bar setting. Bartenders can
contribute by being trained in basic first aid, understanding evacuation procedures,
and staying calm during emergencies. Their quick response and ability to guide
patrons to safety play a crucial role in maintaining a safe environment during
unexpected situations.

Contingency Questions
7. How does having a well-prepared plan contribute to the smooth operation of the
establishment?

Model Answer: A contingency plan is crucial for handling unexpected situations in a

bar, ensuring staff know what to do, minimizing disruptions, and maintaining a safe
and efficient environment.

8. How can clear communication among staff members contribute to swift and
coordinated responses during unforeseen events?

Model Answer: Clear communication is essential in effective contingency planning.

It ensures everyone knows emergency procedures, roles, and responsibilities,
facilitating swift and coordinated responses during unforeseen events.

9. How did the plan support quick decision-making and minimize potential negative
impacts?

Model Answer: In a recent power outage, our well-executed contingency plan

ensured quick decision-making, patron safety, and minimal impact on the customer
experience, highlighting the plan's value.

Job Role/Environment Questions

10. How does this contribute to preventing accidents and ensuring a safe working
environment?

Model Answer: A clean and organized workspace in a bar is crucial for preventing
accidents, reducing the risk of broken glass, and ensuring a safe working
environment for both staff and patrons.
11. How does a bartender's role extend beyond mixing drinks to promote a secure
drinking environment?
Model Answer: Responsible alcohol service by bartenders involves monitoring
patrons, identifying signs of overindulgence, and refusing service when necessary.
This proactive approach contributes to a secure drinking environment and prevents
issues related to intoxication.

Date Developed: Document No. CTUDANAO-112727

December 2023 Date Issued by: CEBU
BARTENDING Revised: TECHNOLOGICAL
NC II UNIVERSITY- DANAO Page 74 of 146
Developed by:
Abelo, Bernabe V. CAMPUS
Gonzaga, Angeline A.
Mariot, Laarnie P
12. How can bartenders contribute to maintaining a safe environment during
unexpected situations, such as medical emergencies or fire incidents?

Model Answer: Emergency preparedness is vital in a bar, and bartenders contribute

by being trained in first aid, understanding evacuation procedures, and calmly ing
guidpatrons to safety during unexpected situations.
Rules and Regulations

13. How does having a well-prepared plan contribute to the smooth operation of the
establishment?

Model Answer: A contingency plan is crucial for handling unexpected situations in a

bar, ensuring staff know what to do, minimizing disruptions, and maintaining a safe
and efficient environment.

14. How can clear communication among staff members contribute to swift and
coordinated responses during unforeseen events?

Model Answer: Clear communication is essential in effective contingency planning.

It ensures everyone knows emergency procedures, roles, and responsibilities,
facilitating swift and coordinated responses during unforeseen events.

15. How did the plan support quick decision-making and minimize potential
negative impacts?

Model Answer: In a recent power outage, our well-executed contingency plan

ensured quick decision-making, patron safety, and minimal impact on the customer
experience, highlighting the plan's value.

The candidate’s underpinning knowledge was: Satisfactory Not Satisfactory

Date Developed: Document No. CTUDANAO-112727

December 2023 Date Issued by: CEBU
BARTENDING Revised: TECHNOLOGICAL
NC II UNIVERSITY- DANAO Page 75 of 146
Developed by:
Abelo, Bernabe V. CAMPUS
Gonzaga, Angeline A.
Mariot, Laarnie P
 Inventory of Training Resources
Resources for presenting instruction
• Print Resources As per TR As per Remarks
Inventory
Learning Module 25 1 Not
Adequate
Reference Book/s 1 1 Adequate
• Non Print Resources As per TR As per Remarks
Inventory
Internet sources

Resources for Skills practice of Competency #1

• Supplies and Materials As per TR As per Remarks
Inventory
Whiskey 1 bot 1bot For replenishment
Brandy 3 bots 3 bots For replenishment
Cognac 3 bots 3 bots For replenishment
Armagnac 1 btl 1 btl For replenishment
Rum 3 bots 3 bot For replenishment
Vodka 3 bots 3 bots For replenishment
Tequila 2 bots 2 bots For replenishment
Gin 2 bot. 12 bot. For replenishment
Local Lambanog 1 bot 1 bot For replenishment
Local Basi Brand 1 bot 1 bot For replenishment
Triple Sec 1 bot 5 pcs. For replenishment
Blue Curacao 1 bot 1 bot For replenishment
Cointreau 1 bot 1 bot For replenishment
Grand Marnier 1 btl 1 btl For replenishment
Crème de Cacao 2 bots 2 bots For replenishment
Crème de Menthe 2 bots 2 bots For replenishment
Port Wine 1 bot 1 bot For replenishment
Champagne Standard brand 1 bot 1 bot For replenishment
Rose Wine 1 bot 1 bot For replenishment
Grenadine syrup 1 bot 1 bot For replenishment

Date Developed: Document No. CTUDANAO-112727

December 2023 Date Issued by: CEBU
BARTENDING Revised:
TECHNOLOGICAL
NC II UNIVERSITY- DANAO Page 76 of 146
Developed by:
Abelo, Bernabe V. CAMPUS
6 Gonzaga, Angeline A.
 Mariot, Laarnie P

Tonic water 8 cans 8 cans For replenishment

Soda Water 8 cans 8 cans For replenishment
Ginger ale 4 cans 4 cans For replenishment
Bitter Lemon 3 cans 3 cans For replenishment
Assorted Flavored syrups 6 variance 6 variance For replenishment
Drambuie 1 bot 1 bot For replenishment
Kalhua 1 btl 1 btl For replenishment
Ginger beer 4 cans 4 cans For replenishment
Cola 8 cans 8 cans For replenishment
7 up / Sprite 6 cans 6 cans For replenishment
Fruit Juices (assorted flavors) 4 gals 4 gals For replenishment
Fresh Milk 1/2 lit 1/2 lit For replenishment
Tea bags 12 pcs. 12 pcs. For replenishment
Whipped cream Yoghurt Plain) 500 ml 500 ml For replenishment
Milk/ Cream 1 can 1 can For replenishment
Milk/ Cream 1 can 1 can For replenishment
• Tools As per TR As per Remarks
Inventory
Heavy-based glass Jigger 4 pcs. 4 pcs. For replenishment
Double-edge stainless jigger 4 pcs. 4 pcs. For replenishment
Three-in-One Stainless Cocktail 4 sets 4 sets. For replenishment
Shaker
Boston Shaker 2 sets. 2 sets For replenishment
Tin Cans 2 pcs. 2 pcs. For replenishment
Fruit Juicer / Squeezer 2 pcs. 2 pcs. For replenishment
Bar spoon with relish fork at other 4 pcs. 4 pcs. For replenishment
end
Bar Strainer 4 pcs. 4 pcs. For replenishment
Waiter’s friend Cork Screw 4 pcs. 4 pcs. For replenishment
Basic Strainer 2 pcs. 2 pcs. For replenishment
Speed pourer 12 pcs. 12 pcs. For replenishment
Bottle and can opener 4 pcs. 4 pcs. For replenishment
Canulator / Canulating knife 2 pcs. 2 pcs. For replenishment
Ice Bucket 2 pcs. 2 pcs. For replenishment
Ice Scooper 2 pcs. 2 pcs. For replenishment
Chopping Board 4 pcs. 4 pcs. For replenishment
Date Developed: Document No. CTUDANAO-112727
December 2023
Date Revised:
Issued by: CEBU
 BARTENDING Developed by: TECHNOLOGICAL Page 77 of 146
Abelo, Bernabe V. UNIVERSITY-
NC II Gonzaga, Angeline DANAO CAMPUS
A.
Mariot, Laarnie P

7
Paring knife 4 pcs. 4 pcs. For replenishment
Muddler 2 pcs. 2 pcs. For replenishment
Juice jugs 6 pcs. 6 pcs. For replenishment
Cocktail / Bar tray 4 pcs. 4 pcs. For replenishment
Wine bucket 1 pc 1 pc For replenishment
Wine stopper/resealer 2 pcs. 2 pcs. For replenishment
Wine basket 2 pcs. 2 pcs. For replenishment
Glass-rimmer 2 sets 2 sets For replenishment
Measuring Cup 4 sets 4 sets For replenishment
Decanter 2 pcs. 2 pcs. For replenishment
Funnel 2 pcs. 2 pcs For replenishment
Water Pitcher 2 pcs. 2 pcs For replenishment
Bar Caddy / Organizer 1 pc. 1 pc For replenishment
Coffee / Tea pot 1 pc. 1 pc For replenishment
Fruit molder 6 shapes 6 shapes For replenishment
Straw dispenser 1 unit 1 unit For replenishment
• Equipment As per TR As per Remarks
Inventory
Ice Bin 1 unit 1 unit For replenishment
Speed rail / rack 1 set 1 set For replenishment
Electric Blender 2 set 2 set For replenishment
Electric mixer 1 set 1 set For replenishment
Underbar refrigerator (optional) 1 unit 1 unit For replenishment
Multi-layered Refrigerator 1 unit 1 unit For replenishment
Coffee maker 1 set 1 set For replenishment
Electric Glass brushes 1 set 1 set For replenishment
Draft Beer dispenser 1 set 1 set For replenishment
Wash Sink with 3 compartments 1 set 1 set For replenishment
Spill mat 2 sets 2 sets For replenishment
Drainboard 2 pcs 2 pcs For replenishment
Soda Siphon 1 unit 1 unit For replenishment

Note: In the remarks section, remarks may include for repair, for replenishment, for reproduction, for
maintenance etc
 8
Date Developed: Document No. CTUDANAO-112727
December 2023 Date Issued by: CEBU
BARTENDING Revised: TECHNOLOGICAL
NC II UNIVERSITY- DANAO Page 78 of 146
Developed by:
Abelo, Bernabe V. CAMPUS
Gonzaga, Angeline A.
Mariot, Laarnie P
BIBLIOGRAPHY

⚫ Centers for Disease Control and Prevention (2022) Retrieved from

https://www.cdc.gov/hygiene/cleaning/facility.html

⚫ Clean and Tidy Bar Areas (n.d) Retrieved from

https://academy.ehotelier.com/academy/courses/clean-and-tidy-bar-areas/

⚫ Clean public areas, facilities and equipment (Ma Rochelle Cabrales n.d) Retrieved from

https://www.slideshare.net/MaRochelleCabrales1/introduction-to-bartendingppt

⚫ Clean public areas, facilities and equipment (Dedy Wijayanto, n.d) Retrieved from

https://www.slideshare.net/arvindedy/part-1-public-areas-facilities

⚫ SITHFAB001C Clean and tidy bar areas (n.d) Retrieved from

https://training.gov.au/TrainingComponentFiles/SIT07/SITHFAB001C_R1.pdf
 Date Developed: Document No. CTUDANAO-112727
December 2023 Date Issued by: CEBU
BARTENDING Revised:
TECHNOLOGICAL
NC II UNIVERSITY- DANAO Page 79 of 146
Developed by:
Abelo, Bernabe V. CAMPUS
9 Gonzaga, Angeline A.
Mariot, Laarnie P

WORKSHOP LAY-OUT
(specify Learning Resource Center, Practical Work Area, Contextual Learning Laboratory, Institutional
Assessment Area, Trainers Resource Center, Quality Control Area, Distance Learning, Computer Laboratory,
Support Service Area)
 Date Developed: Document No. CTUDANAO-112727
December 2023 Date Issued by: CEBU
BARTENDING Revised:
TECHNOLOGICAL
NC II UNIVERSITY- DANAO Page 80 of 146
Developed by:
Abelo, Bernabe V. CAMPUS
10 Gonzaga, Angeline A.
Mariot, Laarnie P

Supervise
Work-Based
Learning
Date Developed: Document No. CTUDANAO-112727
 December 2023 Date Issued by: CEBU
Revised: TECHNOLOGICAL
BARTENDING Page 81 of 146
UNIVERSITY- DANAO
Developed by:
NC II Abelo, Bernabe V. CAMPUS
Gonzaga, Angeline A.
11 Mariot, Laarnie P
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 Participate in workplace meetings and discussions √
1.3 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 √
3. Practice career professionalism
3.4 Integrate personal objectives with organizational goals √

3.5 Set and meet work priorities

3.6 Maintain professional growth and development
4. Practice occupational health and safety procedures
4.5 Identify hazards and risks
4.6 Evaluate hazards and risks
4.7 Control hazards and risks
4.8 Maintain OHS

COMMON COMPETENCIES
CAN I…? YES NO
1. Observe workplace hygiene procedures
1.1 Follow hygiene procedures √
1.2 Identify and prevent hygiene risks √

Date Developed: Document No. CTUDANAO-112727

December 2023 Date Issued by: CEBU
Revised:
 BARTENDING Developed by: TECHNOLOGICAL Page 82 of 146
Abelo, Bernabe V. UNIVERSITY- DANAO
NC II Gonzaga, Angeline A. CAMPUS
Mariot, Laarnie P

COMMON COMPETENCIES
CAN I…? YES NO
2. Perform workplace safety practices
2.1 Deal with emergency situations √
2.4 Maintain safe personal presentation standards √
3. Provide effective customer service
3.1 Identify customer needs √
3.2 Deliver service to customer √

CORE COMPETENCIES
CAN I…? YES NO
1. Clean bar areas
1.1 Clean bar, equipment and tools √

1.2 Clean and maintain public areas √

2 Operate bar
2.1 Prepare bar for service √
2.2 Take drinks orders
2.3 Serve drinks
2.4 Deals with customer affected with alcohol √
2.5 Maintain proper bar operation control procedures √
2.6 Close/turn over bar operations √
3 Prepare and mix cocktails and non-alcoholic concoctions
3.1 Prepare and mix a range of cocktails √
3.2 Prepare and mix a variety of non-alcoholic concoctions √

3.3 Use clean and maintain bar tools and equipment for mixing √
cocktails and non-alcoholic concoctions
4. Provide basic wine services
4.1 Explain different types of wines to customer
4.2 Recommend appropriate wine and foo combinations to
√
customer
4.3 Prepare wine, glasses and accessories for service √
4.4 Clear table √
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.
Date Developed: Document No. CTUDANAO-112727
December 2023 Date Issued by: CEBU
BARTENDING Revised: TECHNOLOGICAL
NC II Developed by: UNIVERSITY- DANAO Page 83 of 146
Abelo, Bernabe V. CAMPUS
Gonzaga, Angeline A.
Mariot, Laarnie P
 Evidences/Proof of Current Competencies

Form 1.2: Evidence of Current Competencies acquired related to

Job/Occupation

Current
competencies Proof/Evidence Means of validating

Clean bar areas

Operate bar Submitted Certificate Validate the certificate being

submitted
Prepare and mix Submitted Certificate Validate the certificate being
cocktails and non submitted
alcoholic concoctions

Provide basic wine Submitted Certificate Validate the certificate being

service submitted

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 Training

Competency/Learning Competencies Gaps/Requirements
Outcomes based on CBC
1. Clean bar areas
Clean bar, equipment and tools Clean bar, equipment and
tools
Clean and maintain public areas Clean and maintain public
areas
2. Operate bar

Date Developed: Document No. CTUDANAO-112727

December 2023 Date Issued by: CEBU
BARTENDING Revised: TECHNOLOGICAL
NC II UNIVERSITY- DANAO Page 85 of 146
Developed by:
Abelo, Bernabe V. CAMPUS
Gonzaga, Angeline A.
Mariot, Laarnie P
 Prepare bar for service Prepare bar for service
Take drink orders Take drink orders
Serve drinks Serve drinks
Deals with customers affected with Deals with customers affected
alcohol with alcohol
Maintain proper bar operation Maintain proper bar operation
control procedures control procedures
Close/turn over bar operations Close/turn over bar
operations
3. Prepare and mix cocktails and non alcoholic concoctions
Prepare and mix a range of cocktails Prepare and mix a range of
cocktails
Prepare and mix a variety of Prepare and mix a variety of
nonalcoholic concoctions nonalcoholic concoctions

Use clean and maintain bar tools and Use clean and maintain bar
equipment for mixing cocktails and tools and equipment for
nonalcoholic concoctions mixing cocktails and
nonalcoholic concoctions

4. Provide basic wine service

Explain different types of wine to Explain different types of wine

customers to customers
Recommend appropriate wine and Recommend appropriate wine
food combinations to customers and food combinations

Prepare wine glasses and Prepare wine glasses and

accessories for service accessories for service
Clear table Clear table

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

Date Developed: Document No. CTUDANAO-112727

December 2023 Date Issued by: CEBU
BARTENDING Revised: TECHNOLOGICAL
NC II UNIVERSITY- DANAO Page 86 of 146
Developed by:
Abelo, Bernabe V. CAMPUS
Gonzaga, Angeline A.
Mariot, Laarnie P
 Module
Gaps Title/Module of Duration (hours)
Instruction
Clean Bar Areas Clean Bar Areas 8 hours

Date Developed: Document No. CTUDANAO-112727

December 2023 Date Issued by: CEBU
BARTENDING Revised: TECHNOLOGICAL
NC II UNIVERSITY- DANAO Page 87 of 146
Developed by:
Abelo, Bernabe V. CAMPUS
Gonzaga, Angeline A.
Mariot, Laarnie P
 TRAINING PLAN
Qualification: B A R T E N D I N G NC II

Trainees’ Date
Training Mode of Staff Facilities/Tools Venue Assessment
Training and
Activity/Task Training and Equipment Method
Requirements Time
• Brooms and
Clean Bar Areas • Group Lecture and Trainer Dustpans Practical Demonstration DEC. 15-
18,
discussion Demonstration Work Oral and 2023
• Cleaning 7:00-11:00
• Performance Area written Exam AM
chemicals and
task
detergents
• Interaction Lecture
• Disinfectants Room
• Sponges or scrub
brushes
• Dishwashers or
commercial
dishwashing
machines
• Bottle openers
and wine keys
• Bar towels or bar
mops

Date Developed: Document No. CTUDANAO-112727

December 2023 Date Issued by:
Revised: CEBU Page 88 of 146
BARTENDING NC II Developed by:
TECHNOLOGICAL
Abelo, Bernabe V. UNIVERSITYDANAO
Gonzaga, Angeline A. CAMPUS
 Mariot, Laarnie P.
Technical Education and Skills Development Authority Instructions:
CTU DANAO CAMPUS
This Trainees’ Record Book (TRB) is intended to serve as record of
TRAINEE’S RECORD BOOK 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.
I.D. 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
Trainee’s No. 0321485 competencies in your chosen qualification. All you have to do is to fill
in the column “Task Required” and “Date Accomplished” with all the
NAME : MARJORIE PILAPIL 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
QUALIFICATION : BARTENDING NC II
Remarks” column regarding the outcome of the task accomplished
by the trainees. Be sure that the trainee will personally accomplish
TRAINING DURATION : 17 HOURS the task and confirmed by the instructor. It is of great importance
that the content should be written legibly on ink. Avoid any
TRAINER : ANGELINE A. GONZAGA 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.

Date Developed: Document No. CTUDANAO-112727

December 2023 Date Issued by:
Revised: CEBU Page 89 of 146
BARTENDING NC II Developed by:
TECHNOLOGICAL
Abelo, Bernabe V. UNIVERSITYDANAO
Gonzaga, Angeline A. CAMPUS
Mariot, Laarnie P.
NOTES:

Date Developed: Document No. CTUDANAO-112727

December 2023 Date Issued by:
Revised:
 Developed by: CEBU Page 90 of 146
BARTENDING NC II Abelo, Bernabe V. TECHNOLOGICAL
Gonzaga, Angeline A. UNIVERSITYDANAO
Mariot, Laarnie P. CAMPUS

CORE COMPETENCIES
Unit of Competency: Clean and maintain public areas
NC level II

Learning Outcome Task/Activity Required Date Accomplished Instructors

Remarks

• Clean bar, equipment and tools • Group discussion December 18, 2023 Attained
• Performance task
• • Interaction
Clean and maintain
public areas

Trainee’s Signature Trainee’s Signature

 Date Developed: Document No. CTUDANAO-112727
December 2023 Date Issued by:
Revised: CEBU Page 91 of 146
BARTENDING NC II Developed by:
TECHNOLOGICAL
Abelo, Bernabe V. UNIVERSITYDANAO
Gonzaga, Angeline A. CAMPUS
Mariot, Laarnie P.

TRAINEE’S PROGRESS SHEET

Name: Trainer: BERNABE V. ABELO

Qualification: BARTENDING NC II ANGELINE A. GONZAGA
LAARNIE P. MARIOT

Nominal Duration:

Units of Training Training Date Date Trainee’s Supervisor’s

Duration Started Finished Rating
Competency Activity Initial Initial
• Group
CLEAN BAR discussion 8 hours December December COMPETENT
ARES • Performance 15, 2023 18, 2023
task
• Interaction

TOTAL
 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. CTUDANAO-112727

December 2023 Date Issued by:
Revised:
BARTENDING NC II CEBU Page 92 of 146
Developed by: TECHNOLOGICAL
Bernabe V. Abelo UNIVERSITY-DANAO
Angeline A. Gonzaga CAMPUS
Laarnie
P. Mariot
 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. Yours answers will
be treated with utmost confidentiality.
TRAINER/INTRUCTORS
Name of trainer: LAARNIE P. MARIOT 1 2 3 4 5
ANGELINE A. GONZAGA BERNABE V.
ABELO
1. Orient the trainees √
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/she is teaching √

4. Motivates and elicits active participation from the students √

or trainees
5. Keep records of evidence/s of competency attainment of each √
student/trainees
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 and hygiene √

9. Instills value of time √
10. Quality of voice while teaching √
11. Clarity of language / dialect used in teaching √
12. Provides extra attentions 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. CTUDANAO-112727

December 2023 Date Issued by: CEBU
BARTENDING Revised: TECHNOLOGICAL
NC II UNIVERSITY- DANAO Page 94 of 146
Developed by:
Abelo, Bernabe V. CAMPUS
Gonzaga, Angeline A.
Mariot, Laarnie P
 This post training evaluation instrument is intended to measure how satisfactory you
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 very 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 demonstration help you learn

√

5. Practice exercises like Task/Jobs Sheets are sufficient to learn

required skills √

6. Valuable knowledge are 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 acquired is

prompt and comprehensive √

Date Developed: Document No. CTUDANAO-112727

December 2023 Date Issued by: CEBU
BARTENDING Revised: TECHNOLOGICAL
NC II UNIVERSITY- DANAO Page 95 of 146
Developed by:
Abelo, Bernabe V. CAMPUS
Gonzaga, Angeline A.
Mariot, Laarnie P
 10. Feedback about performance of learners are given
immediately √

TRAINING FACILITIES AND RESOURCES 1 2 3 4 5

1. Training Resources are adequate √
2. Training Venue is conductive and appropriate √
3. Equipment, Supplies, and Materials are Sufficient √
4. Equipment, Supplies , and Materials are suitable and
appropriate √

5. Promptness is providing Supplies and Materials √

SUPPORT STAFF 1 2 3 4 5
1. Support Staff are accommodating √

Comments / Suggestions:

The trainer provides a good orientation during the training and shows mastery
during the delivery. Furthermore, the training venue is very conducive to learning.

Date Developed: Document No. CTUDANAO-112727

December 2023 Date Issued by: CEBU
BARTENDING Revised: TECHNOLOGICAL
NC II UNIVERSITY- DANAO Page 96 of 146
Developed by:
Abelo, Bernabe V. CAMPUS
Gonzaga, Angeline A.
Mariot, Laarnie P
 RATER 1

PREPARATION 1 2 3 4 5
1. Preparation layout conforms
with the components of a CBT √
workshop
2. Number of CBLM is sufficient √
3. Objective of every training session is
well explained √

4. Expected activities/outputs are

clarified √

PREPARATION 1 2 3 4 5
1. Preparation layout conforms
with the components of a CBT √
workshop
2. Number of CBLM is sufficient √
3. Objective of every training session
is well explained √

4. Expected activities/outputs are

clarified √
RATER 2
PREPARATION 1 2 3 4 5
1. Preparation layout conforms
with the components of a CBT √
workshop
2. Number of CBLM is sufficient √
3. Objective of every training session
is well explained √

4. Expected activities/outputs are

clarified √

RATER 3
RATER 4
PREPARATION 1 2 3 4 5

Date Developed: Document No. CTUDANAO-112727

December 2023 Date Issued by: CEBU
BARTENDING Revised: TECHNOLOGICAL
NC II UNIVERSITY- DANAO Page 97 of 146
Developed by:
Abelo, Bernabe V. CAMPUS
Gonzaga, Angeline A.
Mariot, Laarnie P
1. Preparation layout conforms
with the components of a CBT √
workshop
2. Number of CBLM is sufficient √
3. Objective of every training session
is well explained √

4. Expected activities/outputs are

clarified √

RATER 5
PREPARATION 1 2 3 4 5
1. Preparation layout conforms with
the components of a CBT workshop √

2. Number of CBLM is sufficient √

3. Objective of every training session
is well explained √

4. Expected activities/outputs are √

clarified

Date Developed: Document No. CTUDANAO-112727

December 2023 Date Issued by: CEBU
BARTENDING Revised: TECHNOLOGICAL
NC II UNIVERSITY- DANAO Page 98 of 146
Developed by:
Abelo, Bernabe V. CAMPUS
Gonzaga, Angeline A.
Mariot, Laarnie P
 Average Ratings

Date Developed: Document No. CTUDANAO-112727

December 2023 Date Issued by: CEBU
BARTENDING Revised: TECHNOLOGICAL
NC II UNIVERSITY- DANAO Page 98 of 146
Developed by:
Abelo, Bernabe V. CAMPUS
Gonzaga, Angeline A.
Mariot, Laarnie P

PREPARATION Average

1. Workshop layout conforms with the 4.2 = Very satisfactory

components of a CBT workshop

2. Number of CBLM is sufficient 3.4 = Good/satisfactory

3. Objectives of every training session is 4.2 = Very satisfactory

well explained

4. Expected activities/outputs are 4.0 = Very satisfactory

clarified.

General Average 3.7 = Very satisfactory

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

General Interpretation:

Date Developed: Document No. CTUDANAO-112727

December 2023 Date Issued by: CEBU
BARTENDING Revised: TECHNOLOGICAL
NC II UNIVERSITY- DANAO Page 99 of 146
Developed by:
Abelo, Bernabe V. CAMPUS
Gonzaga, Angeline A.
Mariot, Laarnie P
 The average rating for workshop layout and number of CBLM and also Objectives of
every training session is 3.1 which mean satisfactory, for expected activities/outputs with an
average score of 4.4 means very good/ very satisfactory. Finally, the general average is 3.7
thus the result shows it is very good/ very satisfactory.

Recommendation:

The result shows that the CBLM are not sufficient therefore I further recommend
that there must be an additional CBLM to be used by the trainees during the training for a
better learning outcome.

Date Developed: Document No. CTUDANAO-112727

December 2023 Date Issued by: CEBU
BARTENDING Revised: TECHNOLOGICAL
NC II UNIVERSITY- DANAO Page 100 of 146
Developed by:
Abelo, Bernabe V. CAMPUS
Gonzaga, Angeline A.
Mariot, Laarnie P

Facilitate
Learning
Session
 Date Developed: Document No. CTUDANAO-112727
December 2023 Date Issued by: CEBU
BARTENDING Revised: TECHNOLOGICAL
NC II UNIVERSITY- DANAO Page 101 of 146
Developed by:
Abelo, Bernabe V. CAMPUS
Gonzaga, Angeline A.
Mariot, Laarnie P
Training Activity Matrix

Venue
Training Trainee Facilities/Tools and Date & Remarks
Activity Equipment (Workstati Time
on/ Area)
Prayer
Recap of
Activities 8:00 AM to
All
8:30
Unfreezing trainees
AM
Activities

Feedback of
Training

Rejoinder/Motiv
ation

Lecture and All CBLM ad other Reading 8:30- To be

Group discussion trainees reference book Area 10:00 am assisted

All
Film Viewing trainees 10:00-
Simulators 11:00 am
Computer and LCD For
projector assessment
 All Bar Stations, Bar tools
trainees and Equipment, Role Play 1:00- For
Demonstration Glasswares, and Area 2:30 pm Assessment
Bartending Manual

Date Developed: Document No. CTUDANAO-112727

December 2023 Date Issued by: CEBU
BARTENDING Revised: TECHNOLOGICAL
NC II UNIVERSITY- DANAO Page 102 of 146
Developed by:
Abelo, Bernabe V. CAMPUS
Gonzaga, Angeline A.
Mariot, Laarnie P
 Minutes of the Meeting

Focus Group Discussion

Date: December 14, 2023 Agenda:

Date Developed: Document No. CTUDANAO-112727
December 2023 Date Issued by: CEBU
BARTENDING Revised: TECHNOLOGICAL
NC II UNIVERSITY- DANAO Page 102 of 146
Developed by:
Abelo, Bernabe V. CAMPUS
Gonzaga, Angeline A.
Mariot, Laarnie P
Competency-based Training Delivery Present:
1. ABELO, BERNABE V.
2. ADAMS, ZANE H.
3. GONZAGA, ANGELINE A.
4. GRAHAM, JIMMY S.
5. LIBRE, EVELYN O.
6. MARIOT, LAARNIE P.

CBT Concerns Discussions Resolutions/Agreement

1. CBT Layout The Layout of the CBT Remove unnecessary link
must be relevant to the into the CBT layout.
training.
2. Monitoring of The trainer requires the The trainees must sign
Attendance trainees to be present at the attendance sheet
all times because he will before and after the
closely monitor the training.
attendance.

3. Utilization of work area The work areas were The utilization of work areas
prepared to be utilized is encouraged.
but not all area have
been utilized yet.
4. Orientation The trainer conducted an The orientation must
a. CBT orientation which is conform to the schedule
b. Roles comprehensive. The or its allotted time. It
c. TR purpose of CBT was well must be brief as much as
d. CBLM explained. The roles possible yet
e. Facilities were also mentioned comprehensive at the
f. Evaluation system during the same time.

Date Developed: Document No. CTUDANAO-112727

 December 2023 Date Issued by: CEBU
Revised: TECHNOLOGICAL
BARTENDING Page 104 of 146
UNIVERSITY- DANAO
Developed by:
NC II Abelo, Bernabe V. CAMPUS
Gonzaga, Angeline A.
Mariot, Laarnie P

orientation. Furthermore,
the contents of the CBLM
were walked through. The
trainer also acquainted
the trainees on the
facilities in the training
venue. Lastly, he did
mention about the
evaluation system.

5. RPL A pretest was conducted A pre-test must be noted to

before the training started. track students’ progress.

6. Teaching methods and The trainer did not use The trainer must use
technique varied methods in his various methods and
teaching. techniques in teaching.
7. Monitoring of The achievement and the The achievement and the
learning activities progress chart were all progress chart must be
a. Achievement utilized. updated.
chart
b. Progress chart
8. Feedback A feedbacking technique The feedback must be given
was utilized. in general as to not to insult
a specific trainee.

9. Slow learners The slow learner were A scaffold must be given to

identified based on the the slow learners.
result of the pre-test
10. Other concerns Collate information A class record is
records, thru written necessary in order to
checklist result. keep track on to the
trainees’ progress.
 Training Evaluation Report

1. Title of the Report

PRE-TEST AND POST TEST ANALYSIS

2. Executive summary

A random selection was made from the trainees in Household Services in

conducting the study.

Average mean and paired T-test was used in the analysis of data. This is to
analyze the data gathered and to determine whether there is a significant
difference between the means of the pre-test and post-test.

The average for post test is equal to 43.76 and 23.52 for the pre test is 23.52.
The t-stat is equal to 21.81 and critical value is 1.71. Since the t-statistic is
greater than the t- critical value we reject the null hypothesis.

Analyzing the result shown above there is a sinificant difference between the
result of the post test and the pre test.

It is recommended that the instruction used by the trainer should be

utilized since there is prevalent evidence that the students’ performance
increases based on the result of the post test conducted which is higher than
the result in the pre test.
3. Rationale

The pre-test and post-test was conducted in order to test the acquisition of
knowledge of the trainees. This is very essential in deciding whether the
instruction utilized was effective. Additionally, the result of this evaluation will
be helpful in designing what teaching methodology will trainer be used in order
to have an effective instruction and in attaining the learning objectives.

Date Developed: Document No. CTUDANAO-112727

December 2023 Date Issued by: CEBU
BARTENDING Revised: TECHNOLOGICAL
NC II UNIVERSITY- DANAO Page 105 of 146
Developed by:
Abelo, Bernabe V. CAMPUS
Gonzaga, Angeline A.
Mariot, Laarnie P
 4. Objectives

a. To determine the effectiveness of instruction utilized by the

trainer as to the result of the pre-test and post-test;

b. To determine the significant difference between the means of the

pre-test and post-test conducted.

5. Methodology

Average mean and paired T-test was used in the analysis of data. This is to
analyze the data gathered and to determine whether there is a significant
difference between the means of the pre-test and post-test.

A random selection was made from the trainees in Household Services

in conducting the study.

Date Developed: Document No. CTUDANAO-112727

December 2023 Date Issued by: CEBU
BARTENDING Revised: TECHNOLOGICAL
NC II UNIVERSITY- DANAO Page 106 of 146
Developed by:
Abelo, Bernabe V. CAMPUS
Gonzaga, Angeline A.
Mariot, Laarnie P
1. Results and discussion

POST- PRE-TEST
TEST
1 48 34
2 46 24
3 43 21
4 40 12
5 46 32
 6 46 31
7 45 24
8 43 21
9 42 24
10 41 26
11 45 25
12 43 29
13 47 23
14 45 19
15 43 13
16 42 21
17 47 23
18 45 25
19 43 21
20 42 26
21 41 27
22 45 21
23 42 20
24 42 19
25 42 27

t-Test: Paired Two Sample for Means

POST-TEST PRE-
TEST
Variable 1 Variable
2
Mean 43.76 23.52
Variance 4.69 26.5933
3
Observations 25 25
Pearson 0.43696536
Date Developed: Document No. CTUDANAO-112727
December 2023 Date Issued by: CEBU
BARTENDING Revised: TECHNOLOGICAL
NC II UNIVERSITY- DANAO Page 107 of 146
Developed by:
Abelo, Bernabe V. CAMPUS
Gonzaga, Angeline A.
Mariot, Laarnie P
Correlation 2
Hypothesized 0
Mean Difference
df 24
t Stat 21.8135197
1
P(T<=t) one-tail 1.23822E-17
t Critical one-tail 1.71088208
P(T<=t) two-tail 2.47645E-17
t Critical two-tail 2.06389856
2
 The average for post test is equal to 43.76 and 23.52 for the pre test is 23.52. The t-stat
is equal to 21.81 and critical value is 1.71. Since the t-statistic is greater than the t-
critical value we reject the null hypothesis.

Analyzing the result shown above there is a sinificant difference between the result of
the post test and the pre test.

2. Recommendation

It is recommended that the instruction used by the trainer should be

utilized since there is prevalent evidence that the students’ performance
increases based on the result of the post test conducted which is higher than
the result in the pre test.

Date Developed: Document No. CTUDANAO-112727

December 2023 Date Issued by: CEBU
BARTENDING Revised: TECHNOLOGICAL
NC II UNIVERSITY- DANAO Page 109 of 146
Developed by:
Abelo, Bernabe V. CAMPUS
Gonzaga, Angeline A.
Mariot, Laarnie P
 Maintain
Training
Facilities
OPERATIONAL PROCEDURE

Equipment Type

Date Developed: Document No. CTUDANAO-112727

December 2023 Date Issued by: CEBU
BARTENDING Revised: TECHNOLOGICAL
NC II UNIVERSITY- DANAO Page 110 of 146
Developed by:
Abelo, Bernabe V. CAMPUS
Gonzaga, Angeline A.
Mariot, Laarnie P
Equipment Code JOH7951
Location STORAGE AREA
Operation Procedure:
Preparation:

• Ensure the bar area is clean and organized before starting the shift.
• Check that all necessary bar tools, glassware, and ingredients are well-stocked.
• Verify that the bar station is set up with proper lighting and accessibility.

Tool and Ingredient Check:

• Inspect the condition of bar tools, such as shakers, strainers, and muddlers.
• Ensure an adequate supply of fresh ingredients, including garnishes, fruits, and herbs.
• Check the availability of popular and specialty liquors.

Glassware and Ice:

• Confirm that the glassware is clean and free of residue.
• Check the ice supply and make sure the ice machine is functioning properly.

Handle Adjustment:
• Adjust the height of the barstools and chairs to ensure customer comfort.
• Set up the bar counter for efficient workflow and easy access to essential tools.
• Stabilize bar equipment, such as blenders or mixers, to prevent spills during operation.

Execution of Operation:
• Start by preparing and serving drinks in a systematic manner.
• Prioritize orders based on complexity and ensure timely delivery to customers.
• Use efficient techniques for mixing, shaking, and garnishing drinks.
• Maintain a clean and organized workspace throughout the shift.

Date Developed: Document No. CTUDANAO-112727

December 2023 Date Issued by: CEBU
BARTENDING Revised: TECHNOLOGICAL
NC II UNIVERSITY- DANAO Page 111 of 146
Developed by:
Abelo, Bernabe V. CAMPUS
Gonzaga, Angeline A.
Mariot, Laarnie P
Customer Interaction:
• Engage with customers in a friendly and professional manner.
• Pay attention to customer preferences and tailor recommendations accordingly.
• Provide quick and accurate information about the drink menu.

Completion and Shutdown:

• At the end of the shift, clean and sanitize all bar tools and equipment.
• Dispose of any unused garnishes and perishable items.
• Securely store opened bottles and perishable ingredients.
• Shut down any electronic or mechanical equipment, such as blenders or juicers.
• Wipe down the bar counter and surrounding areas.
• Store any reusable tools, such as shakers and strainers, in their designated places.

Closing Procedures:
• Finalize cash transactions and reconcile the cash register.
• Complete closing paperwork and record any necessary inventory adjustments.
• Turn off lights and secure the bar area before leaving.

Date Developed: Document No. CTUDANAO-112727

December 2023 Date Issued by: CEBU
BARTENDING Revised: TECHNOLOGICAL
NC II UNIVERSITY- DANAO Page 112 of 146
Developed by:
Abelo, Bernabe V. CAMPUS
Gonzaga, Angeline A.
Mariot, Laarnie P
 WORKSHOP AGRICULTURAL CROPS PRODUCTION SCHEDULE
BARTENDING NC II
Qualification Station/Bldg 8
Area/Section PRACTICAL WORK ARE

In-Charge ANGELINE A. GONZAGA

Schedule for the DECEMBER

Responsi ble

Every 15 th

Remarks
Weekly
other Day

Monthly
ACTIVITIES Person

Every

Day
Daily
1. Prepare Equipment and Tools:

• Inspect and prepare bar tools and equipment Trainees and ✓

Janitor
for use during the bartending shift.
• Unload necessary ingredients and supplies
from storage areas.

2. Storage Management:

Trainees,
• Organize and store bar supplies, tools, and ✓
trainer and
ingredients in designated storage areas. Janitor

3. Workspace Arrangement:

Trainees,
• Clean and arrange the bar areas according to
trainer and ✓
the drink preparation layout. Janitor
• Verify the stability of bar counters and
structures Trainees, Bartenders, and
Cleaning Staff

4. Infrastructure Maintenance: ✓

• Inspect and clean bar facilities:

Trainees,
• Check for any stains, spills, residue on trainer and
surfaces. Janitor

Date Developed: Document No. CTUDANAO-112727

October 2023
Issued by: CEBU
BARTENDING Date Revised:
TECHNOLOGICAL
NC II
Developed by:
UNIVERSITY- DANAO Page 113 of 148
Bernabe V. Abelo CAMPUS
Angeline A. Gonzaga
Laarnie P. Mariot
• • Remove cobwebs and unnecessary
items
• Clear obstructions and unused
materials.
• Address any spills promptly.

5. Ventilation and Illumination:

Trainees,
• Dust lamps/bulbs and replace trainer and
nonfunctional ones. Janitor ✓
• Ensure proper ventilation behind the
bar for a conducive environment.

Trainees, Bartenders, and Cleaning Staff

6. Technology Check:
✓
Trainer
• Clean and inspect bar technology:
• Monitor, POS system, keyboards, and
mouse.
• Remove unnecessary markings and
dust.
• Verify the functionality of cables, plugs,
and all related items.

Bartenders and IT Support

7. Air Conditioning Maintenance:

Trainees,
• Clean and inspect air conditioning trainer and
equipment: Janitor r ✓
• Ensure screens and filters are free
from dust and debris.
• Check temperature controls and
functionality.
• Verify proper drainage.

Trainees, Bartenders, and Cleaning Staff

Date Developed: Document No. CTUDANAO-112727

December 2023
Issued by: CEBU
BARTENDING Date Revised:
TECHNOLOGICAL
NC II UNIVERSITY- DANAO Page 114 of
Developed by: 146
Abelo, Bernabe V. CAMPUS
Gonzaga, Angeline
A.
Mariot, Laarnie P
8. Tool Room Management: ✓
Trainees,
• Maintain the Tool Room: trainer and
• Keep it dust-free and dry. Janitor
• Organize bar tools with visible labels and
signage.Ensure logbooks and inventory
forms are complete and updated.

9. Restroom Inspection: ✓

• Clean and inspect restroom facilities:

• Remove stains, dirt, and unnecessary Trainees,
items. trainer and
Janitor
• Ensure dry floors and functional water
systems.
• Verify proper drainage and eliminate
offensive odors.

10. Wash Area Maintenance: ✓

Trainees,
• Clean and check the wash area: trainer and
• Ensure walls and floors are free from Janitor
contaminants.
• Confirm functional drainage and water
systems.
• Remove unnecessary objects from the
area.

11. Workshop Surroundings: ✓

Trainees,
• Maintain cleanliness in the bar trainer and
surroundings: Janitor
• Sweep and remove fallen items, such as
napkins and straws.
• Clear pathways of any obstructions.
12. Disposal of waste materials ✓
Trainees,
(Follow waste segregation system) trainer and
Janitor
Date Developed: Document No. CTUDANAO-112727
December 2023
Issued by: CEBU
BARTENDING Date Revised:
TECHNOLOGICAL
NC II UNIVERSITY- DANAO Page 115 of
Developed by: 146
Abelo, Bernabe V. CAMPUS
Gonzaga, Angeline
A.
 Mariot, Laarnie P

WORKSHOP INSPECTION CHECKLIST

Qualification BARTENDING NC II
PRACTICAL WORK ANGELINE
Area/Section AREA In-Charge GONZAGA

YES NO INSPECTION ITEMS

✓ 1. Bar Equipment and Service Station
Management:
Clean and organize bar tools and equipment at the service
station.
2. Storage for Bar Tools and Supplies:
✓ Ensure proper storage of bar, tools, and equipment.

3. Workspace Organization:
Clean and arrange work areas based on the bar layout.
✓ Verify the stability of bar counters and structures.

4. Infrastructure Inspection:
✓ Inspect and clean bar surfaces, including counters, shelves, and
bar tops.
5. Ventilation and Illumination Maintenance:
Dust lamps/bulbs for proper illumination.
✓ Replace non-functional lamps.
Ensure the cleanliness of the ventilation system in the bar.

6. Computer and Electronic Equipment Check:

Clean and inspect computers, POS systems, keyboards, and
✓ other electronic devices.
Ensure cables and plugs are orderly and functional.
7. Air Conditioning Equipment Inspection:
✓ Clean and inspect air conditioning equipment for optimal
functionality.
8. Bar Tool Room Maintenance:
✓ Clean, check, and maintain the Tool Room used in bartending
operations.
Date Developed: Document No. CTUDANAO-112727
 December 2023 Issued by: CEBU
Date Revised: TECHNOLOGICAL
BARTENDING
UNIVERSITY- DANAO Page 116 of
Developed by: 146
NC II Abelo, Bernabe V. CAMPUS
Gonzaga, Angeline A.
Mariot, Laarnie P

✓ 9. Rest Room Cleanliness:

Clean and inspect the bar restrooms.
10. Wash Area Maintenance:
✓ Clean and inspect the designated wash area for barrelated
activities.
11. Workshop Surroundings and Pathway Clearing:
Maintain cleanliness around the bar area.
✓ Sweep and remove any fallen items or debris.
Ensure pathways are clear of obstructions.

12. Disposal of waste materials

✓ (Follow waste segregation system)

Remarks:

The workshop is well-maintained.

Inspected by: LAARNIE P. MARIOT Date: DECEMBER 18, 2023

Date Developed: Document No. CTUDANAO-112727

December 2023 Issued by:
BARTENDING Date Revised:
CEB
NC II U Page 117
Developed by: of 146
Abelo, Bernabe V. TECHNOLOGICAL
Gonzaga, UNIVERSITY-
Angeline A. DANAO CAMPUS
Mariot, Laarnie P
 EQUIPMENT MAINTENANCE SCHEDULE
EQUIPMENT TYPE COCKTAIL SHAKER

EQUIPMENT CODE JOH7951

LOCATION STORAGE AREA
Schedule for the Month of
ACTIVITIES MAN December
POW ER
Daily Every Weekly Every Monthly Remarks
Other 15th Day
Day

1. Bar Tool Check:

Examine the bar tools Trainee 🗸
and equipment,
ensuring secure
connections,
inspecting for any
wear or damage. and
check the functionality
of the blender,
shakers, pourers, and
other bartending tools

2. Glassware and
Garnish Inspection: Trainee
Assess the Assess the
🗸
Date Developed: Document No. CTUDANAO-112727
December 2023 Date Issued by: CEBU
BARTENDING Revised: TECHNOLOGICAL
NC II UNIVERSITY- DANAO Page 118 of 146
Developed by:
Abelo, Bernabe V. CAMPUS
Gonzaga, Angeline A.
Mariot, Laarnie P
 glassware and garnish
containers for
cleanliness.
3. Bar Setup Integrity Trainee
Check: Conduct a
comprehensive
🗸
inspection of the bar
setup, identifying and
addressing any damaged,
missing, or worn
components to maintain
efficient operation. And
Ensure that the bar's
operating controls, such
as tap handles and pour
spouts, are working
properly.

4. Safety Devices Trainee

Verification: Verify the
functionality of safety
🗸
devices, such as bottle
openers and ice scoops,
ensuring they are in
good working condition.

5. Store the machine in Trainee

a clean, dry location:
After use, store the bar
🗸
tools in a designated
clean and dry location.
And Ensure that all tools
are organized and easily
accessible for the next
shift.

Date Developed: Document No. CTUDANAO-112727

December 2023 Date Issued by: CEBU
BARTENDING Revised: TECHNOLOGICAL
NC II UNIVERSITY- DANAO Page 119 of
Developed by: 146
Abelo, Bernabe V. CAMPUS
Gonzaga, Angeline A.
Mariot, Laarnie P
EQUIPMENT MAINTENANCE INSPECTION CHECKLIST
Equipment Type : COCKTAIL SHAKER
Property Code/Number : JOH7951
Location : STORAGE AREA
YES NO INSPECTION ITEMS
✓ 1. Check panel board, and circuit breakers’ electrical connections, cables
and outlets?
✓ 2 Inspect the pad/brush for dirt, wear and damage?
✓ 3 Inspect the machine for any damaged, missing or worn parts?

✓ 4 Ensure that the operating controls and safety devices are working
properly?
✓ 5 Store the machine in a clean, dry location?
Remarks:

Inspected by: LAARNIE P. MARIOT

Date: DECEMBER 18, 2023

TAG OUT INDEX CARD

Type Description (System

Log Date
(Danger/ components, Test Reference
Serial Issued
Caution) etc)
2015- July Cold Temperature
004 20, Risk:
2023 • Exposure to the
cold surface of
the cocktail
shaker during
shaking may
pose a risk of
frostbite or
Date Developed: Document No. CTUDANAO-112727
December 2023 Date Issued by: CEBU
BARTENDING Revised: TECHNOLOGICAL
NC II UNIVERSITY- DANAO Page 120 of 146
Developed by:
Abelo, Bernabe V. CAMPUS
Gonzaga, Angeline A.
Mariot, Laarnie P
 discomfort,
particularly if
bartenders
have prolonged
skin contact.
Lid Detachment
Risk:
• Inadequate
closure
of the shaker's
lid or using a
damaged
shaker may
lead to spills
and the COCKTAIL SHAKER
potential
detachment of
the lid during
shaking, posing
a risk of injury
or mess behind
the bar.

Date Developed: Document No. CTUDANAO-112727

December 2023
BARTENDING Issued by: CEBU
Date Revised:
TECHNOLOGICAL
NC II UNIVERSITY- DANAO Page 121
Developed by: of 146
Abelo, Bernabe V. CAMPUS
Gonzaga,
51 Angeline A.
Mariot, Laarnie P
2015- July Caution - Splintering
005 20, Risk:
2023 • Muddlers made
from wood may pose
a cautionary risk of
splintering,
especially with
prolonged use or
exposure to
moisture. Regular
inspection for any MUDDLER
signs of wear or
splintering is
advisable.

Danger-Injury Risk:
• The pointed end of
the muddler, if not
handled carefully,
can pose a potential
danger, leading to
injuries such as
punctures or cuts.
Bartenders should
exercise caution and
proper technique
when using this tool.

Date Developed: Document No. CTUDANAO-112727

December 2023 Date Issued by: CEBU
BARTENDING Revised: TECHNOLOGICAL
NC II UNIVERSITY- DANAO Page 122 of 146
Developed by:
Abelo, Bernabe V. CAMPUS
Gonzaga, Angeline A.
Mariot, Laarnie P
 WASTE SEGREGATION LIST

Qualification BARTENDING NC II

Area/Section STORAGE AREA

In-Charge BERNABE V. ABELO

WASTE SEGREGATION
METHOD
GENERAL / ACCUMULATED WASTES
Recycle Compost Dispose

Cocktail Shaker

Muddler
🗸

Date Developed: Document No. CTUDANAO-112727

December 2023 Date Issued by: CEBU
BARTENDING Revised: TECHNOLOGICAL
NC II UNIVERSITY- DANAO Page 123 of 146
Developed by:
Abelo, Bernabe V. CAMPUS
Gonzaga, Angeline A.
Mariot, Laarnie P
 Jigger
🗸

Bar Spoon

Citrus Zester

Strainer

Date Developed: Document No. CTUDANAO-112727

December 2023 Date Issued by: CEBU
BARTENDING Revised: TECHNOLOGICAL
NC II UNIVERSITY- DANAO Page 124 of 146
Developed by:
Abelo, Bernabe V. CAMPUS
Gonzaga, Angeline A.
Mariot, Laarnie P
 🗸

Date Developed: Document No. CTUDANAO-112727

December 2023 Date Issued by: CEBU
BARTENDING Revised: TECHNOLOGICAL
NC II UNIVERSITY- DANAO Page 125 of 146
Developed by:
Abelo, Bernabe V. CAMPUS
Gonzaga, Angeline A.
Mariot, Laarnie P
 BREAK DOWN/ REPAIR REPORT
Property ID Cocktail Shaker
Number

Property Name Cocktail Shaker

Location Storage Area
Findings:
Recommendation:
Rusty Portion Replace the Other portion or Replace
the whole tool .

Inspected by: Reported to:

Angeline A. Gonzaga Bernabe V. Abelo
Date: Date:
December 18, 2023 December 18, 2023
Subsequent Action Taken: Recommendation:
Inspection Replace the Other portion or Replace
the whole tool .
By: Reported to:
Property Custodian Supervisor

Date: Date:
December 18, 2023 December 18, 2023

Date Developed: Document No. CTUDANAO-112727

December 2023 Date Issued by: CEBU
BARTENDING Revised: TECHNOLOGICAL
NC II UNIVERSITY- DANAO Page 126 of 146
Developed by:
Abelo, Bernabe V. CAMPUS
Gonzaga, Angeline A.
Mariot, Laarnie P
 EQUIPMENT RECORD W/ CODE AND DRAWING
Date Developed: Document No. CTUDANAO-112727
December 2023 Date Issued by: CEBU
BARTENDING Revised:
TECHNOLOGICAL
NC II UNIVERSITY- DANAO Page 127 of 146
Developed by:
Abelo, Bernabe V. CAMPUS
57 Gonzaga, Angeline A.
Mariot, Laarnie P

Eqpt. PO
No. Location No. Qty Title Description No. Drawing Ref.

1. Practical 18 1 Cocktail Model: JOH7951

work area Shaker Size: 150oz
Specification: 014
Cocktail shakers are
commonly crafted
from stainless steel,
glass, or a blend of
both materials, as
seen in Boston
shakers. Stainless
steel shakers are
valued for their
durability, resistance
to corrosion, and
stylish aesthetic
appeal.

2. Storage 14 2 Model: BR5544

Area Muddler
Size: Handheld,
008
35x205mm
Specification:
Muddlers, used for
mashing cocktail
ingredients, come in
wood, metal, or plastic
construction with a
handle and textured
end.
3. Storage 8 2 Jigger Model: Stainless
Area RS9124
031
Size: 2 tbhs to 51 tbhs
Specifications:
Jiggers Stainless, for
precise liquid
measurement in
mixology, are typically
constructed from
stainless steel and
may feature plated or
coated finishes.
Alternative materials
include copper or
plastic.

SALVAGE REPORT
Area / : Practical Work Area/ Workstation 5
Section

FACILITY TYPE PART ID RECOMMENDATION

Cocktail Shaker Handle shaker Can still be used just
replace the other
portion .
Muddler Handle muddle Replace item if that
item cannot be
Date Developed: Document No. CTUDANAO-112727
December 2023 Date Issued by: CEBU
BARTENDING Revised: TECHNOLOGICAL
NC II UNIVERSITY- DANAO Page 128 of 146
Developed by:
Abelo, Bernabe V. CAMPUS
Gonzaga, Angeline A.
Mariot, Laarnie P
 usable.

Reported by: Date

ANGELINE A. GONZAGA DECEMBER 18, 2023

Signature Over Printed Name

INSPECTION REPORT

FACILITY TYPE INCIDEN ACTION PROGRESS/

T TAKEN REMARKS

Cocktail Shaker Spillage Quality Enhance training

during Shakers programs for
Shakin with Secure bartenders with a
g Lids specific focus on
spillage prevention.

Muddler Handle Provide an Reinforce

Breakage Alternative muddling
Muddler techniques and
safety guidelines
with the user

Date Developed: Document No. CTUDANAO-112727

December 2023 Date Issued by: CEBU
BARTENDING Revised: TECHNOLOGICAL
NC II UNIVERSITY- DANAO Page 129 of 146
Developed by:
Abelo, Bernabe V. CAMPUS
Gonzaga, Angeline A.
Mariot, Laarnie P
Reported by: Date

BERNABE V. ABELO . DECEMBER 18, 2023

Signature Over Printed Name

Date Developed: Document No. CTUDANAO-112727

December 2023 Date Issued by: CEBU
BARTENDING Revised: TECHNOLOGICAL
NC II UNIVERSITY- DANAO Page 130 of 146
Developed by:
Abelo, Bernabe V. CAMPUS
Gonzaga, Angeline A.
Mariot, Laarnie P
 PURCHASE REQUEST

Department: PRACTICAL WORK AREA Date: DECEMBER 19, 2023

Date Developed: Document No. CTUDANAO-112727

December 2023 Date Issued by: CEBU
BARTENDING Revised: TECHNOLOGICAL
NC II UNIVERSITY- DANAO Page 131 of 146
Developed by:
Abelo, Bernabe V. CAMPUS
Gonzaga, Angeline A.
Mariot, Laarnie P

QUANTITY ITEM UNIT PRICE AMOUNT

1 Cocktail Shaker 600,00 600.00
1 Muddler 190,00 190,00

2 Jigger 220.00 220.00

1 Strainer 93.00 93.00
2 Citrus Zester 158.00 158.00

Total Php1.261.00

Requested by: BERNABE

V. ABELO

Received by:
LAARNIE P. MARIOT

Approved By:
ANGELINE A. GONZAGA
--------------------------

Date Developed: Document No. CTUDANAO-112727

December 2023 Date Issued by: CEBU
BARTENDING Revised: TECHNOLOGICAL
NC II UNIVERSITY- DANAO Page 132 of 146
Developed by:
Abelo, Bernabe V. CAMPUS
Gonzaga, Angeline A.
Mariot, Laarnie P
 Date Developed: Document No. CTUDANAO-112727
December 2023 Date Issued by: CEBU
BARTENDING Revised: TECHNOLOGICAL
NC II UNIVERSITY- DANAO Page 133 of 146
Developed by:
Abelo, Bernabe V. CAMPUS
Gonzaga, Angeline A.
Mariot, Laarnie P

Utilize
Electronic
Media
 Date Developed: Document No. CTUDANAO-112727
December 2023 Date Issued by: CEBU
BARTENDING Revised: TECHNOLOGICAL
NC II UNIVERSITY- DANAO Page 135 of 146
Developed by:
Abelo, Bernabe V. CAMPUS
Gonzaga, Angeline A.
Mariot, Laarnie P
 Date Developed: Document No. CTUDANAO-112727
December 2023 Date Issued by: CEBU
BARTENDING Revised: TECHNOLOGICAL
NC II UNIVERSITY- DANAO Page 136 of 146
Developed by:
Abelo, Bernabe V. CAMPUS
Gonzaga, Angeline A.
Mariot, Laarnie P
 Date Developed: Document No. CTUDANAO-112727
December 2023 Date Issued by: CEBU
BARTENDING Revised: TECHNOLOGICAL
NC II UNIVERSITY- DANAO Page 137 of 146
Developed by:
Abelo, Bernabe V. CAMPUS
Gonzaga, Angeline A.
Mariot, Laarnie P
 Date Developed: Document No. CTUDANAO-112727
December 2023 Date Issued by: CEBU
BARTENDING Revised: TECHNOLOGICAL
NC II UNIVERSITY- DANAO Page 138 of 146
Developed by:
Abelo, Bernabe V. CAMPUS
Gonzaga, Angeline A.
Mariot, Laarnie P
 Date Developed: Document No. CTUDANAO-112727
December 2023 Date Issued by: CEBU
BARTENDING Revised: TECHNOLOGICAL
NC II UNIVERSITY- DANAO Page 138 of 146
Developed by:
Abelo, Bernabe V. CAMPUS
Gonzaga, Angeline A.
Mariot, Laarnie P

Date Developed: Document No. CTUDANAO-112727

December 2023 Date Issued by: CEBU
BARTENDING Revised: TECHNOLOGICAL
NC II UNIVERSITY- DANAO Page 138 of 146
Developed by:
Abelo, Bernabe V. CAMPUS
Gonzaga, Angeline A.
 Mariot, Laarnie P

Conduct
Competency
Assessment
Forms

1. Assessors I D

2. Attendance Sheet

3. Notice of Admission

4. Candidate Accomplished Application Form

With Self Assessment Guide

5. Assessment Package (by TESDA Rep) Assessors Guide ( Assessors script)

Specific Instructions for the candidate

Written report

Written Test

Answer Sheet

6. Rating Sheet according to method of assessment

( collection of evidence / feed backing )

7. Competency Assessment Result Summary

Date Developed: Document No. CTUDANAO-112727

December 2023 Date Issued by: CEBU
BARTENDING Revised: TECHNOLOGICAL
NC II UNIVERSITY- DANAO Page 139 of 146
Developed by:
Abelo, Bernabe V. CAMPUS
Gonzaga, Angeline A.
Mariot, Laarnie P
 PICTURE
Passport size

Assessors Name

QUALIFICATION

Date Developed: Document No. CTUDANAO-112727

December 2023 Date Issued by: CEBU
BARTENDING Revised: TECHNOLOGICAL
NC II UNIVERSITY- DANAO Page 140 of 146
Developed by:
Abelo, Bernabe V. CAMPUS
Gonzaga, Angeline A.
Mariot, Laarnie P
 Birth date : January 1, 2001
Birth Place : Compostela,Cebu
Civil Status: Single
Nationality: Filipino
Religion : Roman Catholic

LEVEL SCHOOL YEAR GRADUATED

College : CTU- Danao City Campus (on going)

Secondary : Compostela National High School 2020
Elementary : Compostela Central School 2014

Licensure Examination for Teachers (LET) Passing Rate 81.00 %

Inclusive Dates Position & Company

2013- Present DEPED Cebu Province

Date Developed: Document No. CTUDANAO-112727

December 2023 Date Issued by: CEBU
BARTENDING Revised: TECHNOLOGICAL
NC II UNIVERSITY- DANAO Page 141 of 146
Developed by:
Abelo, Bernabe V. CAMPUS
Gonzaga, Angeline A.
Mariot, Laarnie P
Trainings & Seminars

Title of Seminar Inclusive Dates Number of Conducted/

Hours Sponsored by:
Three day Live-Out Seminar- 09/14/14-
Workshop on Coaching and 09/16/14 24 hours Division of
Officiating Selected Sports Events Cebu Province

Personal Safety Lessons 12/23/13- 24 hours Division of

(PSL) Seminar Workshop 12/28/13 Cebu Province
Seminar Workshop in Stress
Management, Media 12/20/13- 16 hours Division of
Education and 12/21/13 Cebu Province
Communication
Seminar Workshop for 8/27/13- Division of
Officiating Officials on 8/28/13 16 hours Cebu Province
various Events
Basic Computer Literacy 12/27/13- 40 hours Danao City
Course 12/30/13 Division

Sex : Female
Birth date : February 7, 2003
Birth Place : Consolacion, Cebu
Civil Status: Single
Nationality: Filipino
Religion : Roman Catholic

Date Developed: Document No. CTUDANAO-112727

December 2023 Date Issued by: CEBU
BARTENDING Revised: TECHNOLOGICAL
NC II UNIVERSITY- DANAO Page 142 of 146
Developed by:
Abelo, Bernabe V. CAMPUS
Gonzaga, Angeline A.
Mariot, Laarnie P
 LEVEL SCHOOL YEAR GRADUATED

College : CTU- Danao City Campus (on going)

Secondary : Consolacion National High School - 2020
Evening Class (SHS)
Elementary : Consolacion Central School 2015

Licensure Examination for Teachers (LET) Passing Rate 81.00 %

Inclusive Dates Position & Company

2013- Present DEPED Cebu Province

Title of Seminar Inclusive Dates Number of Conducted/

Hours Sponsored by:
Three day Live-Out Seminar- 09/14/14-
Workshop on Coaching and 09/16/14 24 hours Division of
Officiating Selected Sports Events Cebu Province

Personal Safety Lessons 12/23/13- 24 hours Division of

(PSL) Seminar Workshop 12/28/13 Cebu Province
Seminar Workshop in Stress
Management, Media 12/20/13- 16 hours Division of
Education and 12/21/13 Cebu Province
Communication
Seminar Workshop for 8/27/13- Division of
Officiating Officials on 8/28/13 16 hours Cebu Province
various Events
Basic Computer Literacy 12/27/13- 40 hours Danao City
Course 12/30/13 Division

Date Developed: Document No. CTUDANAO-112727

December 2023 Date Issued by: CEBU
BARTENDING Revised: TECHNOLOGICAL
NC II UNIVERSITY- DANAO Page 143 of 146
Developed by:
Abelo, Bernabe V. CAMPUS
Gonzaga, Angeline A.
Mariot, Laarnie P
 Trainings & Seminars

Sex : Female
Birth date : Feb. 7, 2002
Birth Place : Consolacion, Cebu
Civil Status: Single
Nationality: Filipino
Religion : Roman Catholic
Inclusive Dates Position & Company
2013- Present DEPED Cebu Province

LEVEL SCHOOL YEAR GRADUATED

College : CTU- Danao City Campus (on going)

Secondary : Consolacion National High School - 2020
Evening Class (SHS)
Elementary : Tabunok Elementary School 2015

Licensure Examination for Teachers (LET) Passing Rate 81.00 %

Date Developed: Document No. CTUDANAO-112727

December 2023 Date Issued by: CEBU
BARTENDING Revised: TECHNOLOGICAL
NC II UNIVERSITY- DANAO Page 144 of 146
Developed by:
Abelo, Bernabe V. CAMPUS
Gonzaga, Angeline A.
Mariot, Laarnie P
Title of Seminar Inclusive Dates Number of Conducted/
Hours Sponsored by:
Three day Live-Out Seminar- 09/14/14-
Workshop on Coaching and 09/16/14 24 hours Division of
Officiating Selected Sports Events Cebu Province

Personal Safety Lessons 12/23/13- 24 hours Division of

(PSL) Seminar Workshop 12/28/13 Cebu Province
Seminar Workshop in Stress
Management, Media 12/20/13- 16 hours Division of
Education and 12/21/13 Cebu Province
Communication
Seminar Workshop for 8/27/13- Division of
Officiating Officials on 8/28/13 16 hours Cebu Province
various Events
Basic Computer Literacy 12/27/13- 40 hours Danao City
Course 12/30/13 Division

Date Developed: Document No. CTUDANAO-112727

December 2023 Date Issued by: CEBU
BARTENDING Revised: TECHNOLOGICAL
NC II UNIVERSITY- DANAO Page 145 of 146
Developed by:
Abelo, Bernabe V. CAMPUS
Gonzaga, Angeline A.
Mariot, Laarnie P
 BERNABE V. ABELO
NAME: ANGELINE A. GONZAGA
LAARNIE P. MARIOT

QUALIFICATION: BARTENDING NC II

SCHOOL: CEBU TECHNOLOGICAL UNIVERSITY-DANAO

CAMPUS