BASIC

lism
and

it h
g

iona
ace

ent
eetin

team am role
ed

es w

rities
relat
rkpl

ronm

o
fess
m.
ce m

ectiv
ace

ent si ona l gr
on nvey wo

k prio
a tea
te
work
icat Workpl

r Pro
ussi workpla

Envi

tiona onal obj

bility identify

ls

t wor
r k as
men relevant

l goa
in a

s
o

a r ee
ion

Team

deve ain profe

infor n and c
n

on

orga rate pers

and ipate in

mee
Com cipate i

resp ibe and

e wo

C
mati

ts

lo p m
plete

n
mun

tice
i

onsi

t a nd
niza
disc

rib
ork i
Obta

t
ic

Mai n
i

Integ
Desc
Desc

Prac
Co m
Part

docu

Part

Se
W
NAME OF TRAINEE
1 Abis, Wendyl / / / / / / / / / /
2 Albino, Eubert / / / / / / / / / /
3 Aňana, Luke / / / / / / / / / /
4 Caňa, Stephen / / / / / / / / / /
5 Doydora, Julius / / / / / / / / / /
6 Estrosos, Erl Raye / / / / / / / / / /
7 Laraga, Christine / / / / / / / / / /
8 Manlimbana, Crystal Eve / / / / / / / / / /
9 Oclarit, Jessa / / / / / / / / / /
10 Saludes, Maria Lyn / / / / / / / / / /
11 Salpid, Hannah Charm / / / / / / / / / /
12 Sano, Melody / / / / / / / / / /
13 Tabalar, Jerry / / / / / / / / / /
14 Terante, Mark Joseph / / / / / / / / / /
15 Tomaquin, Rafael / / / / / / / / / /

Trainer: SWEET BLOSSOM D. TAMULA Da

Prepared by:
SWEET BLOSSOM D. TAMULA
 IC
Set a
n d me
et w o
rk pr
Mai n ioritie
s

/
/
/
/
/
/
/
/
/
/
/
/
/
/
/
tain p
deve
lo p m ro fe s
ent si ona l gr
owth
Prac a nd

/
/
/
/
/
/
/
/
/
/
/
/
/
/
/
tice
and O
safe ccupat
ty Pr io
oced nal Hea

Date Started:
/
/
/
/
/
/
/
/
/
/
/
/
/
/
/
Iden
tity h ures lth
azar
ds an
d r i sk

/
/
/
/
/
/
/
/
/
/
/
/
/
/
/
Eval
uate s
haza
rd s a

/
/
/
/
/
/
/
/
/
/
/
/
/
/
/
Cont nd ri
ro l h sks

June 8, 2015
azar
ds an
d risk
Mai n s

/
/
/
/
/
/
/
/
/
/
/
/
/
/
/
tain o
safet c
y aw cupatio
aren n
ess al health
a nd
Deve

/
/
/
/
/
/
/
/
/
/
/
/
/
/
/
l
Kno oped an
wled
ge d Update
Indu
Iden stry
tify a

/
/
/
/
/
/
/
/
/
/
/
/
/
/
/
reso nd a
u c
indus rces of in cess key
try form
ation
on th
Acce e

/
/
/
/
/
/
/
/
/
/
/
/
/
/
/

ss , a
i n dus pply
try in
form and shar
ation e
Upda

/
/
/
/
/
/
/
/
/
/
/
/
/
/
/

indus te contin
try kn uo
owle usly rele
Obs dge vant

/
/
/
/
/
/
/
/
/
/
/
/
/
/
/

er v e
proc w
edur orkplac
es e Hy
gien
Prac e
t

/
/
/
/
/
/
/
/
/
/
/
/
/
/
/

hygi ice perso

ene na l gro
om ing a
d n
Prac
tice s
/
/
/
/
/
/
/
/
/
/
/
/
/
/
/

ha nd afe a
l
food ing, stora nd hygie
, b ev n
erag ge and d ic
e, an i
Iden d ma sposal of
tify a teria
risk nd re ls
spon
d
 Iden

/
/
/
/
/
/
/
/
/
/
/
/
/
/
/
ti
risk fy and re
sp ond
to hy
g

/
/
/
/
/
/
/
/
/
/
/
/
/
/
/
C le a i eni c
ni ng
and
Perf disin

/
/
/
/
/
/
/
/
/
/
/
/
/
/
/
orm fect an t
com
pute
r op
erat
Plan ions

/
/
/
/
/
/
/
/
/
/
/
/
/
/
/
und and prep
ertak are t
en he ta
sk to
Plan
a be

/
/
/
/
/
/
/
/
/
/
/
/
/
/
/
und nd prep
ertak are t
en he ta
sk to

/
/
/
/
/
/
/
/
/
/
/
/
/
/
/
Acce be
s s in
form
ation
usin
Perf g co
orm mpu

/
/
/
/
/
/
/
/
/
/
/
/
/
/
/
prac work ter
tice
s p l ace
COMMON

and
safe
ty
Prac
tice

/
/
/
/
/
/
/
/
/
/
/
/
/
/
/
and work
h p
oper ygiene s lace saf
ation yste e
ms, ty, secu
proc r
esse ity
Resp
o s and

/
/
/
/
/
/
/
/
/
/
/
/
/
/
/

prob nds app

lems r op r
and ia
eme tely to f
rgen a
cy si ults,
t u

/
/
/
/
/
/
/
/
/
/
/
/
/
/
/

5’s i ation
n wo s
rkpl
ace
Envi

/
/
/
/
/
/
/
/
/
/
/
/
/
/
/

ronm
enta
l pro
tecti
on a
Prov ware

/
/
/
/
/
/
/
/
/
/
/
/
/
/
/

ide e ness
ffect
ive c
usto
mer
serv
Appl
y eff ice
verb e

/
/
/
/
/
/
/
/
/
/
/
/
/
/
/
356 hrs

al co ctive ver
resp mmu b al a
ond
to cu nication nd non-
PROGRESS CHART

stom s
er n kills to
eeds
Prov
i
to cu de prom
stom p t an
er d qu
ality
serv
FOOD AND BEVERAGE SERVICES NCII

ic e
 hrs
HART
Prov
i

/
/
/
/
/
/
/
/
/
/
/
/
/
/
/
to cu de prom
stom p t an
er d qu
alit y ser SERVICES NCII
vice
Han
dle q

/
/
/
/
/
/
/
/
/
/
/
/
/
/
/
fax m ue
achi ries thr
ne, i o
nter ugh tele
net a p
nd e hone,
Han - m a il
d

/
/
/
/
/
/
/
/
/
/
/
/
/
/
/
evalu le custo
ation me
and r compla
reco
mme ints,
ndat
PRE ions
P

/
/
/
/
/
/
/
/
/
/
/
/
/
/
/
ROO ARE TH
M
SER /REST E DININ
VICE A UR G
ANT
ARE

/
/
/
/
/
/
/
/
/
/
/
/
/
/
/
Take A FO
table R
rese
rvati
Prep ons

/
/
/
/
/
/
/
/
/
/
/
/
/
/
/
equi are serv
pme ice s
nt tatio
ns a
nd
Set-
up t
he ta
bles
in th
e d in
ing a
rea

/
/
/
/
/
/
/
/
/
/
/
/
/
/
/

Set t
dinin he mood
g are /am
a bian
ce of
WEL the
C

/
/
/
/
/
/
/
/
/
/
/
/
/
/

FOO OME G
D AN U
D BE ESTS AN
VER D
AGE TAKE
ORD
Welc ERS

/
/
/
/
/
/
/
/
/
/
/
/
/
/
/

ome
and
gree
t gue
sts
Seat
t he g
uest
s
T ake
fo o d
an d
bev erage
Liais
o
rders
area e betwe
s en k
itche
n an
d se
rvi
 Liais
area e betwee
s n kit
chen
and
PRO serv
MOT ice
PRO
D UC E FOO
TS D AN
D BE
VER
AGE
Kno
w th
e pro
duct
Und
ertak
e Su
gges
tive
selli
Ca r r
y ou ng
t Up
selli
ng s
trate
gies
PRO
V
SER IDE FO
VICE OD A
TO G S ND B
UES EVE
TS RAG
Serv E
e fo o
d or
ders

Assi
st th
e din
ers
Perfo
serv rm ban
ice quet
or ca
CORE COMPETENCIES

terin
g f oo
Serv d
e Be
vera
ge O
rder
Con s
clud
dow e
n din food se
ing a rv
rea ice and
PRO close
VIDE
ROO
MS
ERV
ICE
Take
or d e a nd
rs proc
ess r
oom
serv
Set u ice
p tra
ys a
nd t
rolle
ys
Set u
p tra
ys a
nd t
rolle
ys
Pres
e
orde nt and s
rs to e
gues rve food
ts and
beve
rage
Pres
ent r
oom
serv
ice a
ccou
nt
Clea
r aw
ay ro
om s
ervic
e eq
uipm
ent
REC
E
CON IVE AN
CER DH
NS A ND
LE G
UES
Liste
n to T
the c
omp
laint
Apol
ogize
to th
e gu
est
Take
prop
er ac
t io n
on t h
e com
Reco plain
rd co t
mpla
int
INST
ITUT
ION
AL A
SSE
SSM
E NT