Form 1.

SELF-ASSESSMENT CHECK

NAME: _________________________________________________ DATE:________________

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. Specific and relevant information is accessed from ✔️
appropriate sources
2. Effective questioning , active listening and speaking ✔️
skills are used to gather and convey information
3. Appropriate medium is used to transfer information ✔️
and ideas
4. Appropriate non- verbal communication is used ✔️
5. Appropriate lines of communication with supervisors ✔️
and colleagues are identified and followed
6. Defined workplace procedures for the location and ✔️
storage of information are used
7. Personal interaction is carried out clearly and ✔️
concisely
8. Simple conversations on familiar topics with work ✔️
colleagues is participated
9. Simple verbal instructions or requests are responded ✔️
to
10. Simple requests are made ✔️
11. Routine procedures are described ✔️
12. Likes, dislikes and preferences are expressed ✔️
13. Team meetings are attended on time ✔️
14. Own opinions are clearly expressed and those of ✔️
others are listened to without interruption
15. Meeting inputs are consistent with the meeting ✔️
purpose and established protocols
16. Workplace interactions are conducted in a courteous ✔️
manner
17. Questions about simple routine workplace procedures ✔️
and maters concerning working conditions of
employment are asked and responded to
 Form 1.1

18. Meetings outcomes are interpreted and implemented ✔️

19. Range of forms relating to conditions of employment ✔️
are completed accurately and legibly
20. Workplace data is recorded on standard workplace ✔️
forms and documents
21. Basic mathematical processes are used for routine ✔️
calculations
22. Errors in recording information on forms/ documents ✔️
are identified and properly acted upon
23. Reporting requirements to supervisor are completed ✔️
according to organizational guidelines
The role and objective of the team is identified from
available sources of information
Team parameters, reporting relationships and
responsibilities are identified from team discussions and
appropriate external sources
Individual role and responsibilities within the team
environment are identified
Roles and responsibility of other team members are
identified and recognized
Reporting relationships within team and external to team
are identified
Effective and appropriate forms of communications used
and interactions undertaken with team members who
contribute to known team activities and objectives
Effective and appropriate contributions made to
complement team activities and objectives, based on
individual skills and competencies and workplace
context
Observed protocols in reporting using standard operating
procedures
Contribute to the development of team work plans based
on an understanding of team’s role and objectives and
individual competencies of the members.
Information is communicated clearly and in concise
manner using appropriate communication techniques
Relationships are established and maintained effectively
with colleagues
Work activities are performed within the team to ensure
achievement of team goals
Customers and colleagues from diverse backgrounds are
communicated with, in all verbal and non-verbal forms
 Form 1.1

Cross cultural misunderstandings are dealt with, taking

account of cultural considerations
Personal growth and work plans are pursued towards
improving the qualifications set for the profession
Intra- and interpersonal relationships are maintained in the
course of managing oneself based on performance
evaluation
Commitment to the organization and its goal is
demonstrated in the performance of duties
Competing demands are prioritized to achieve personal,
team and organizational goals and objectives.
Resources are utilized efficiently and effectively to manage
work priorities and commitments
Practices along economic use and maintenance of
equipment and facilities are followed as per established
procedures
Trainings and career opportunities are identified and
availed of based on job requirements
Recognitions are sought/received and demonstrated as
proof of career advancement
Licenses and/or certifications relevant to job and career
are obtained and renewed
Safety regulations and workplace safety and hazard
control practices and procedures are clarified and
explained based on organization procedures
Hazards/risks in the workplace and their corresponding
indicators are identified to minimize or eliminate risk to
co-workers, workplace and environment in accordance
with organization procedures
Contingency measures during workplace accidents, fire
and other emergencies are recognized and established
in accordance with organization procedures
Terms of maximum tolerable limits which when exceeded
will result in harm or damage are identified based on
threshold limit values (TLV)
Effects of the hazards are determined
OHS issues and/or concerns and identified safety hazards
are reported to designated personnel in accordance
with workplace requirements and relevant workplace
OHS legislation
Occupational Health and Safety (OHS) procedures for
controlling hazards/risks in workplace are consistently
followed
 Form 1.1

Procedures for dealing with workplace accidents, fire and

emergencies are followed in accordance with
organization OHS policies
Personal protective equipment (PPE) is correctly used in
accordance with organization OHS procedures and
practices
Appropriate assistance is provided in the event of a
workplace emergency in accordance with established
organization protocol
Emergency-related drills and trainings are participated in
as per established organization guidelines and
procedures
OHS personal records are completed and updated in
accordance with workplace requirements
Situation is assessed in accordance with accepted practice
Basic first-aid techniques is applied in accordance with
established first-aid procedures and enterprise policy
Details of the incident is communicated in a timely manner
according to enterprise policy

COMMON COMPETENCIES
CAN I…? YES NO
1. Sources of information on the industry are correctly ✔️
identified and accessed
2. Information to assist effective work performance is ✔️
obtained in line with job requirements
3. Specific information on sector of work is accessed and ✔️
updated
4. Industry information is correctly applied to day-to-day ✔️
work activities
5. Informal and/or formal research is used to update general ✔️
knowledge of the industry
Updated knowledge is shared with customers and colleagues
as appropriate and incorporated into day-today working
activities
Local knowledge is developed to assist queries on
local/national tourism industry
Local knowledge is updated using informal and/or formal
research
Contact with local communities is maintained
 Form 1.1

Promotional initiatives are described that may be used to

promote products and services
Selling skills are applied according to customer needs
Workplace hygiene procedures are implemented in line
with enterprise and legal requirements
Handling and storage of items are undertaken in line with
enterprise and legal requirements
Potential hygiene risks are identified in line with enterprise
procedures
Action to minimize and remove risks are taken within
scope of individual responsibility of enterprise/legal
requirements
Hygiene risks beyond the control of individual staff
members are reported to the appropriate person for
follow up
Requirements of task are determined
Appropriate hardware and software is selected according
to task assigned and required outcome
Task is planned to ensure OH & S guidelines and
procedures are followed
Data are entered into the computer using appropriate
program/application in accordance with company
procedures
Accuracy of information is checked and information is
saved in accordance with standard operating procedures
Inputted data are stored in storage media according to
requirements
Work is performed within ergonomic guidelines
Correct program/application is selected based on job
requirements
Program/application containing the information required is
accessed according to company procedures
Desktop icons are correctly selected, opened and closed
for navigation purposes
Keyboard techniques are carried out in line with OH & S
requirements for safe use of keyboards
Entered data are processed using appropriate software
commands
Data are printed out as required using computer
hardware/peripheral devices in accordance with standard
operating procedures
Files and data are transferred between compatible
 Form 1.1

systems using computer software, hardware/ peripheral

devices in accordance with standard operating
procedures
Systems for cleaning, minor maintenance and replacement
of consumables are implemented
Procedures for ensuring security of data, including regular
back-ups and virus checks are implemented in
accordance with standard operating procedures
Basic file maintenance procedures are implemented in line
with the standard operating procedures
Document systems are maintained
Correct health, safety and security procedures are followed
in line with legislation, regulations and enterprise
procedures
Breaches of health, safety and security procedures are
identified and reported in line with enterprise procedure
Suspicious behavior or unusual occurrence are reported in
line with enterprise procedure
Issue of sexual exploitation of children is identified
National, regional and international actions are described
to prevent the sexual exploitation of children
Actions that can be taken in the workplace are described
to protect children from sexual exploitation
Areas and people who require observation and monitoring
is prepared
Observation and monitoring activities are implemented
Apprehension of offenders are determined
Offenders are arrested according to enterprise procedures
Administrative responsibilities are fulfilled
Emergency and potential emergency situations are
recognized and appropriate action are taken within
individual’s scope of responsibility
Emergency procedures are followed in line with enterprise
procedures
Assistance is sought from colleagues to resolve or respond
to emergency situations
Details of emergency situations are reported in line with
enterprise procedures
Safe personal standards are identified and followed in line
with enterprise requirements
 Form 1.1

Workplace health, safety and security responsibilities are

identified
Framework to maintain workplace health, safety and
security are and maintained
Procedures for identifying or assessing health, safety and
security hazards and risks are implemented
Injuries, illnesses and incidents are investigated
Organization's health, safety and security effectiveness are
evaluated
Customers are greeted according to enterprise procedure
Verbal and non-verbal communications are appropriate to
the given situation
Non verbal communication are observed when responding
to customers
Sensitivity to cultural and social differences is
demonstrated
Appropriate interpersonal skills are used to ensure that
customer needs are accurately identified
Customer needs are assessed for urgency so that priority
for service delivery can be identified
Customers are provided with information
Personal limitation in addressing customer and colleague
needs is identified and where appropriate, assistance is
sought from supervisor
Customer needs are promptly attended to in line with
enterprise procedure
Appropriate rapport is maintained with customer to enable
high quality service delivery
Opportunity to enhance the quality of service and products
are taken wherever possible
Common business tools and technology are used
efficiently to determine customer requirements
Queries/ information are recorded in line with enterprise
procedure
Queries are acted upon promptly and correctly in line with
enterprise procedure
Guests are greeted with a smile and eye-to-eye contact
Responsibility for resolving the complaint is taken within
limit of responsibility and according to enterprise policy
Nature and details of complaint are established and
agreed with the customer
 Form 1.1

Threats to personal safety are identified and managed to

personal safety of customers or colleagues and
appropriate assistance is organized
Appropriate action is taken to resolve the complaint to the
customers satisfaction wherever possible
Conflict situations are resolved within scope of individual
responsibility by applying effective communication skills
and according to enterprise policy
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Tables are set according to the standards of the food
service establishment.
In cases where the menu is pre-arranged or fixed, covers
are set correctly according to the predetermined menu.
Tableware and glassware are wiped and polished before
they are set up on the table.
Cloth napkins are folded properly and laid on the table
appropriately according to napkin folding style.
Buffet or display tables are skirted properly taking into
account symmetry, balance and harmony in size and
design
Lights are adjusted according to time of the day
Tables, chairs and other dining room furniture are
arranged to ensure comfort and convenience of the
guests.
Appropriate music is played when applicable
Floors/carpets are cleaned and made sure are dry
Air-condition or cooling units are adjusted for the comfort
of the guests
Decorations are set-up according to theme or concept of
the dining room.
Guests are acknowledged as soon as they arrive
Guests are greeted with an appropriate welcome
Details of reservations are checked based on established
standard policy
Guests are escorted and seated according to table
allocations
Tables are utilized according to the number of
party.Guests are seated evenly among stations to control
the traffic flow of guests in the dining room.
Cloth napkins are opened for the guests when applicable
 Form 1.1

Water is served when applicable, according to the

standards of the foodservice facility.
Guests are presented with the menu according to
established standard practice.
Orders are taken completely in accordance with the
establishment’s standard procedures.
Special requests and requirements are noted accurately.
Orders are repeated back to the guests to confirm items.
Tableware and cutlery appropriate for the menu choices
are provided and adjusted in accordance with
establishment procedures.
Orders are placed and sent to the kitchen promptly
Quality of food is checked in accordance with
establishment standards
Tableware is checked for chips, marks, cleanliness, spills,
and drips
Plates and/or trays are carried out safely
Colleagues are advised promptly regarding readiness of
items for service
Information about special requests, dietary or cultural
requirements is relayed accurately to kitchen where
appropriate.
Work technology are observed according to establishment
standard policy and procedures
Names and pronunciations of dishes in the menu are
mastered.
Ingredients of dishes are memorized
Sauces and accompaniments are known by heart.
Descriptions of every item in the menu are studied.
Common food allergens are mastered to prevent serious
health consequences.
Information about the food items are provided in clear
explanations and descriptions.
Items on specials or promos are offered to assist guests
with food and beverage selections.
Name of specific menu items are suggested to guests
rather than just mentioning the general categories in the
menu to help them make the choice and know what they
want.
Standard food and beverage pairings are recommended.
Several choices are given to provide more options to
 Form 1.1

guests
Descriptive words are used while explaining the dishes to
make it more tempting and appetizing.
Suggestive selling is carried out discreetly so as not to be
too pushy or too aggressive.
Slow moving but highly profitable items are suggested to
increase guest check.
Second servings of items ordered are offered.
Food portion or size is mentioned for possible adjustments
with the orders.
New items are recommended to regular guests to
encourage them to try other items in the menu.

CORE COMPETENCIES
CAN I…? YES NO
1. Inquiries are answered promptly, clearly and accurately. ✔️
2. Pertinent questions are asked to complete the details of ✔️
the reservations.
3. Reservations data are recorded on forms accurately based ✔️
on establishment’s standards.
4. Details of the reservations are repeated back and ✔️
confirmed with the party making the reservation.
5. Additional information about the food service ✔️
establishment is provided when necessary.
6. Service or waiter’s stations are stocked with supplies ✔️
necessary for service.
7. All tableware and dining room equipment are cleaned, ✔️
wiped and put in their proper places.
8. Special tent cards and similar special displays are put up ✔️
for promotion
9. Cleanliness and condition of all tables, tableware and ✔️
dining room equipment are checked.
10. Water pitchers and ice buckets are filled. ✔️
11. Electrical appliance or equipment like coffee pots, ✔️
 Form 1.1

tea pots, plate warmers etc. in the dining area are turned
on and kept ready.
12. Condiments and sauce bottles are refilled and the ✔️
necks and tops of the bottles are wiped clean and dry.
Tables are set according to the standards of the food
service establishment.
In cases where the menu is pre-arranged or fixed, covers
are set correctly according to the predetermined menu.
Tableware and glassware are wiped and polished before
they are set up on the table.
Cloth napkins are folded properly and laid on the table
appropriately according to napkin folding style.
Buffet or display tables are skirted properly taking into
account symmetry, balance and harmony in size and
design
Lights are adjusted according to time of the day
Tables, chairs and other dining room furniture are
arranged to ensure comfort and convenience of the
guests.
Appropriate music is played when applicable
Floors/carpets are cleaned and made sure are dry
Air-condition or cooling units are adjusted for the comfort
of the guests
Decorations are set-up according to theme or concept of
the dining room.
Guests are acknowledged as soon as they arrive
Guests are greeted with an appropriate welcome
Details of reservations are checked based on established
standard policy
Guests are escorted and seated according to table
allocations
Tables are utilized according to the number of
party.Guests are seated evenly among stations to control
the traffic flow of guests in the dining room.
Cloth napkins are opened for the guests when applicable
Water is served when applicable, according to the
standards of the foodservice facility.
Guests are presented with the menu according to
established standard practice.
Orders are taken completely in accordance with the
establishment’s standard procedures.
Special requests and requirements are noted accurately.
 Form 1.1

Orders are repeated back to the guests to confirm items.

Tableware and cutlery appropriate for the menu choices
are provided and adjusted in accordance with
establishment procedures.
Orders are placed and sent to the kitchen promptly
Quality of food is checked in accordance with
establishment standards
Tableware is checked for chips, marks, cleanliness, spills,
and drips
Plates and/or trays are carried out safely
Colleagues are advised promptly regarding readiness of
items for service
Information about special requests, dietary or cultural
requirements is relayed accurately to kitchen where
appropriate.
Work technology are observed according to establishment
standard policy and procedures
Names and pronunciations of dishes in the menu are
mastered.
Ingredients of dishes are memorized
Sauces and accompaniments are known by heart.
Descriptions of every item in the menu are studied.
Common food allergens are mastered to prevent serious
health consequences.
Information about the food items are provided in clear
explanations and descriptions.
Items on specials or promos are offered to assist guests
with food and beverage selections.
Name of specific menu items are suggested to guests
rather than just mentioning the general categories in the
menu to help them make the choice and know what they
want.
Standard food and beverage pairings are recommended.
Several choices are given to provide more options to
guests
Descriptive words are used while explaining the dishes to
make it more tempting and appetizing.
Suggestive selling is carried out discreetly so as not to be
too pushy or too aggressive.
Slow moving but highly profitable items are suggested to
increase guest check.
 Form 1.1

Second servings of items ordered are offered.

Food portion or size is mentioned for possible adjustments
with the orders.
New items are recommended to regular guests to
encourage them to try other items in the menu.
 Form 1.1

Evidences/Proof of Current Competencies

Current
Proof/Evidence Means of validating
Competencies
 Form 1.1

Summary of Current Competencies versus Required

Competencies

Required Units of Current Training

Competency/Learning Competencies Gaps/Requirements
Outcomes based on CBC
1.

2.

3.

4.
 Form 1.1

Training Needs

Training Needs Module Title/Module of

Instruction
(Learning Outcomes)
1.

2.

3.

4.