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

LRB FULL QUALIFICATIONS FINAL DOCUMENT

1. TECHNICAL EDUCATION AND SKILLS
DEVELOPMENT AUTHORITY
LEARNER’S
RECORD BOOK
Learner’s No. 001
NAME: LEA C. NARAG
QUALIFICATION: Food and Beverage Services NC II
TRAINING DURATION: 320 hours
TRAINER: LEONOR C. CORPUZ
I.D.

2. Instructions:
This Learner’s Record Book (LRB) is intended to serve
as record of all accomplishment/task/activities while
undergoing training in the industry. It will eventually become
evidence that can be submitted for portfolio assessment and
for whatever purpose it will serve you. It is therefore
important that all its contents are viably entered by both the
trainees and instructor.
The Learner’s Record Book contains all the required
competencies Food and Beverage Services NC II. All you have
to do is to fill in the column “Task Required” and “Date
Accomplished” with all the activities in accordance with the
training program and to be taken up in the school and with
the guidance of the instructor. The instructor will likewise
indicate his/her remarks on the “Instructors Remarks”
column regarding the outcome of the task accomplished by
the trainees. Be sure that the trainee will personally
accomplish the task and confirmed by the instructor.
It is of great importance that the content should be
written legibly on ink. Avoid any corrections or erasures and
maintain the cleanliness of this record.
This will be collected by your trainer and submit the
same to the Vocational Instruction Supervisor (VIS) and
shall form part of the permanent trainee’s document on file.
THANK YOU.

3. CORE COMPETENCIES
Unit of Competency: I.PREPARE THE DINING
ROOM/RESTAURANT AREA FOR SERVICE
Learning
Outcome
Task/Activity
Required
Date
Accomplished
Trainer’s
Remarks
1. Take table
reservations
-Answer inquiries
promptly
-Ask Pertinent
questions to
complete the
details of the
reservations
-Record
reservations data
on forms
accurately
-Repeat back the
details of the
reservation and
confirm with the
party making the
reservation
-Provide additional
information about
the food service.
Oct. 17,
2022
Competent
2. Prepare
Service
Stations and
-Stock the service
or waiter’s stations
with supplies
Oct.19,
2022
Equipment necessary for
service
-Clean and wipe
tableware and
dining room
equipment and
put in their proper
places
-Promote special
tent cards and
special displays.
-Check cleanliness
condition of tables,
tableware and
dining room
equipment
-Fill water pitchers
and ice buckets.
-Turn on and keep
ready the electrical
appliances or
equipment in the
dining area.
-Refill condiments
and sauce bottles
and wipe the
necks and tops of
the bottles
3. Set up the
tables in the
dining area
-Set the tables
according to the
standards of the
food service.
Oct.21,
2022

4. -Set the cover
correctly according
to the
predetermined
menu, In cases
where the menu is
pre-arranged or
fixed
-Wipe and polish
tableware and
glassware before
they are set up on
the table
-Fold cloth
napkins properly
and laid on the
table appropriately
according to
napkin folding
style
-Skirt the buffet or
display tables
properly
4. Set the
mood/
ambiance of
the dining
area
-Adjust the lights
according the time
of the day
-Arrange tables,
chairs and other
dining room
furniture to
ensure comfort
and convenience
of the guests
Oct.23,
2022
-Play appropriate
music
-Clean floors
/carpets and
made sure are dry
-Adjust air-
condition or
cooling units for
the comfort of the
guests
-Set-up
decorations
according to
theme of the
dining room
Lea C. Narag Leonor C. Corpuz
Learner’s Signature Trainer’s Signature
Unit of Competency: II.WELCOME GUESTS AND TAKE
FOOD AND BEVERAGE ORDERS
Learning
Outcome
Task/Activity
Required
Date
Accomplished
Trainer’s
Remarks
1.Welcom
e and
greet
guests
-Acknowledge
the guest as
soon as they
arrive
-Greet the
guests with an
Oct.26, 2022competent

5. appropriate
welcome
-Check the
details of
reservation
s
2. Seat
the guests
-Escort and
seat the guests
according to
table allocations
-Utilize table
according to the
number of party
-Seat guests
evenly among
stations to
control the
traffic flow
-Open the cloth
napkin for the
guests when
applicable
-Serve water
when applicable
Oct.28, 2022Competent
3. Take
food and
beverage
- Present the
menu to the
guest
Nov. 4, 2022Competent
orders -Take orders
completely
-Note Special
requests and
requirements
accurately
-Repeat back
orders to the
guests to
confirm item
-Provide and
adjust
tableware and
cutlery
appropriate for
the menu
choices
4. Liaise
between
kitchen
and
service
areas
-Place and send
the orders to
the kitchen
promptly
-Check the
quality of food
-Check the
tableware for
chips, marks,
cleanliness,
spills, and drips
-Carry plates
Nov. 8, 2022

6. and tray safely
-Advise
colleagues
promptly
regarding
readiness of
items for service
-Relay
Information
about special
requests,
dietary or
cultural
requirements
accurately to
kitchen
-Observe Work
technology
Lea C. Narag Leonor C. Corpuz
Learner’s Signature Trainer’s Signature
Unit of Competency: III. PROMOTE FOOD AND BEVERAGE
PRODUCTS
Learning
Outcome
Task/Activity Required Date
Accomp
lished
Trainer’s
Remarks
1. Know the
product
-Master names and
pronunciations
of dishes in the
menu
-Memorize dishes
ingredients
-Know sauces and
accompaniment
s by heart
-Study descriptions
of every item in
the menu
-Master common
food allergens to
prevent serious
health
consequences.
Nov.
10,
2022
Competent
2.Undertake
suggestive
selling
-Provide
information
about the food
items in clear
explanations
and
descriptions.
-Offer items on
specials or
promos to
assist guests
with food and
beverage
selections
-Suggest name of
Nov.
12,
2022
Competent

7. specific menu
items to the
guests rather
than just
mentioning the
general
categories in
the menu to
help them make
the choice and
know what they
want
-Recommend
standard food
and beverage
pairings
-Give several
choices for more
options
-Use descriptive
words while
explaining the
dishes to make
it more
tempting and
appetizing
-Carry out
suggestive
selling
discreetly
3.Carry out
upselling
strategies
-Suggest slow
moving but
highly profitable
items to
increase guest
Nov.
14,
2022
Competent
check
-Offer second
servings of
items order
-Mention food
portion or size
for possible
adjustments
with the orders.
-Recommend new
items to regular
guests to
encourage them
to try other
items in the
menu.

Lea C. Narag Leonor C. Corpuz
Learner’s Signature Trainer’s Signature
Unit of Competency: IV. PROVIDE AND BEVERAGE
SERVICES TO GUESTS
Learning
Outcome
Task/Activity
Required
Date
Accomp
lished
Trainer’s
Remarks
1. Serve food
orders
-Pick up food orders
promptly.
-Check food orders for
presentation and
garnish
-Serve food orders to
Nov.
16,
2022
Competent

8. the guests who
ordered them
-Serve and clean food
orders with minimal
disturbance to the
other guests
-Serve food orders
with the enterprise
serving style
-Mention name of the
dish upon serving the
guest.
-Monitor sequence of
service and meal
delivery
2. Assist the
diners
-Anticipate additional
requests or needs of
the guests
-Offer additional food
and beverage and
serve at the
appropriate times
-Provide necessary
condiments and
appropriate table
ware based on the
food order
-Recognize delays or
deficiencies and follow
up promptly
-Conduct the “3-
minute check” to
check guest ‘s
satisfaction.
-Treat with extra
Nov.
18,
2022
Competent
attention and care to
the children and
guests with special
needs
3. Perform
banquet or
catering food
service
-Prepare and check
service ware for
completeness ahead
of time
-Set up the tables and
chairs
-Serve food according
to general service
principles
-Handle food based
on safety procedures
-Ensure the
coordinated service of
meal courses
-Keep clean to the
assigned areas
-Clear the table and
prepare soiled dishes
to be brought for
dishwashing after the
event
-Note and monitor the
number of guests
being served
Nov.
20,
2022
4.Serve
beverage
orders
-Pick up the beverage
orders promptly
-Check beverage
orders for
presentation
-Serve beverage at
appropriate times
Nov.
22,
2022

9. -Serve beverage
according to establish
standards of service
-Serve beverage at the
right temperature
-Open full bottle wine
orders efficiently with
minimal disturbance
to the other guests.
-Carry out wine
service
-Carry out coffee
and/or tea service
5. Process
payments
and receipts
-Prepare and process
bills accurately in
coordination with
cashier.
-Verify amount due
with costumer
-Accept cash and
non-cash payments
and issue receipt
-Give the change as
required
-Complete the
required
documentation
Nov.
24,
2022
6. Conclude
food service
and close
down dining
area
-Remove soiled dishes
when guests are
finished with the
meal.
-Handle food scraps
-clean and store the
equipment
-Clear the tables ,
Nov. 26
, 2022
reset and make ready
for the next sitting
when guests are
finish with the meal.
-Thank the guest and
give warm farewell
-Turn off electrical
equipment where
appropriate.

7. Manage
intoxicated
persons
-Determine the levels
of intoxication of
costumers
-Refer difficult
situations
-Apply appropriate
procedures to the
situation
-Apply legislative
requirements
Nov.
28,
2022
Lea C. Narag Leonor C. Corpuz
Learner’s Signature Trainer’s Signature
Unit of Competency: V. PROVIDE ROOM SERVICE

10. Learning
Outcome
Task/Activity
Required
Date
Accomplished
Trainer’s
Remarks
1. Take and
process
room
service
orders
-Answer
telephone
call
promptly
-Check guest
name and
used
throughou
t the
interactio
n
-
Clarify ,re
peat and
check the
details of
orders
with
guests for
accuracy
-Use
suggestive
selling
technique
s
-Advice the
guest for
the
approxima
te time of
delivery
-Record and
check
Nov. 29,
2022
relevant
informatio
n
-Receive room
service
orders
from
doorknob
dockets
are
interprete
d
accurately
.
-Transfer
orders
promptly
and relay
appropriat
e location
for
preparatio
n
2. Set up
trace and
trolleys
-Prepare room
services
equipment and
supplies
-Select proper
room service
equipment and
supplies and
check for
cleanliness and
condition
Nov. 30,
2022
Competent

11. -Set up trays
and trolleys
keep in mind
balance, safety
and
attractiveness
-Set up room
service trays or
trolleys
according to
the ordered
-Check the
orders before
delivery
-Cover food
items during
transportation
to the room
3. Present
and serve
food and
beverage
orders to
guests
-Verify the
guest’s name
on the bill
-Greet the
guests politely
-Ask the guest
where they
want the tray
or trolley
positioned
-Deliver food
Dec. 1, 2022
orders on the
time desired
4. Present
room
service
account
-Check guests’
accounts for
accuracy
-Acknowledge
cash payments
Dec. 2, 2022Competent
and present to
the cashier for
processing
-Ask the guests
to sign the bills
for charge
accounts
5.Clear
away room
service
equipment
-Explain
procedure to
take away the
tray or trolleys
when the guest
have finished
-Check and
clear the floors
-Clear dirty
trays
-Clean the
trays and
trolleys then
return to the
Dec.3, 2022

12. room service
area
Lea C. Narag Leonor C. Corpuz
Learner’s Signature Trainer’s Signature
Unit of Competency: VI.RECEIVE AND HANDLE GUEST
CONCERNS
Learning
Outcome
Task/Activity
Required
Date
Accomp
lished
Trainer’s
Remarks
1. Listen to
the complaint
-Obtain the entire
story or issue of
concern to the guest
without interruption
-Note the details of
the guest complaint
-Give full attention to
the complaining guest
-Paraphrase guest
complaint to
determine if the
concerned is correctly
understood
Dec. 4,
2022
Competent
2. Apologize
to the guest
-Offer sincere apology
-Show empathy to the
guest to show genuine
concern and
consideration.
Dec.
04,
2022
Competent
-Avoid excuses or
blaming others
-Express gratitude to
the guest for bringing
the matter up for
attention.
3. Take
proper action
on the
complaint
-Take appropriate
action
-Inform the right
person or department
who can solve the
problem
-Refer difficult
situation or serious
concerns to higher
authority
-Follow up the
problem to check
whether it solve or not
Dec.
05,
2022
4. Record
complaint
-Document the
complaints
-Recognize persons
concerned and record
the actions taken
-Log the feedback
received from guests
Dec..
05,
2022
Lea C. Narag Leonor C. Corpuz
Learner’s Signature Trainer’s Signature