M.

Hortillano,
Name

Bencristian M.
Celestial, Argie A.

Lada, Ryan Kyle T.

Asong, Regelito M.
Calapis, Clint Kiven

/
/
/
/
/
Obtain and convey workplace
information

/
/
/
/
/
Perform duties following workplace
instructions
Participating
in Workplace

/
/
/
/
/
n (NC II Level)
Communicatio

Complete relevant work-related

Describe team role and scope

/ /
/ /
/ /
/ /
/ /
Level)
a team

Identify one’s role and responsibility

nt (NC II

within a team
Working in

Environme

Work as a team member

e
ng

Identify routine problems

and
Solving

Look for solutions to routine problems

General

Problem
Addressi

Workplac

Recommend solutions to problems

Manage one’s emotions

(NC II
level)

Develop reflective practice

and life
g Career

/ / / / / / /
/ / / / / / /
/ / / / / / /
/ / / / / / /
/ / / / / / /
Decisions
Developin

Boost self-confidence and develop self-

Identify opportunities to do things

g to

(NC II
level)

Discuss and develop ideas with others

/ / /
/ / /
/ / /
/ / /
/ / /
workplace
innovation
Contributin

Integrate ideas for change in the

PROGRESS CHART

workplace
g

Gather data/information
level)

Assess gathered data/information

on (NC II
Relevant
Informati
Presentin

Record and present information

Food And Beverage Services NC-II

BASIC COMPETENCY

Identify OSH compliance requirements

/ / / / /
/ / / / /
/ / / / /
/ / / / /
/ / / / /
Safety

Prepare OSH requirements for

/
/
/
/
/
l Health and

Perform tasks accordance with

Occupationa

relevant OSH policies and Procedures

/
/
/
/
/

Identify the efficiency and

effectiveness of resource utilization
/
/
/
/
/
Literacy

Determine causes of inefficiency

and/or ineffectiveness of resource
Environment

/
/
/
/
/

Convey inefficiency and ineffective

Apply entrepreneurial workplace best

/ /
/ /
/ /
/ /
/ /
an

Communicate entrepreneurial
the
urial

/
/
/
/
/
Adopting

workplace
Mindset in
Entreprene

Implement cost-effective operation

C
C
C
C
C

REMARKS
Tajonera, Brian / / / / / / / / / / / / / / / / / / / / / / / / / / / C
Jamison S.
Talisik, Marl Lloyd A. / / / / / / / / / / / / / / / / / / / / / / / / / / / C
Tejeros, Jessie / / / / / / / / / / / / / / / / / / / / / / / / / / / C
James O.
Yorag, Jhezreal P. / / / / / / / / / / / / / / / / / / / / / / / / / / / C
Tumampos, Dante / / / / / / / / / / / / / / / / / / / / / / / / / / / C
S.
Arrib, Althea C. / / / / / / / / / / / / / / / / / / / / / / / / / / / C
Azuga, Abigail A. / / / / / / / / / / / / / / / / / / / / / / / / / / / C
Balagosa, Delijean / / / / / / / / / / / / / / / / / / / / / / / / / / / C
S.
Barlas, Kate Zayen / / / / / / / / / / / / / / / / / / / / / / / / / / / C
E.
Caburubias, Mariel / / / / / / / / / / / / / / / / / / / / / / / / / / / C
G.
Cerenio, Divine C. / / / / / / / / / / / / / / / / / / / / / / / / / / / C
Degracia, Faith C. / / / X / / / / / / / / / / / / / / / / / / / / / / / N
Y
X
Dela Cerna, Gratia / / / / / / / / / / / / / / / / / / / / / / / / / / / C
Jo J.
Ferranco, Eunice C. / / / / / / / / / / / / / / / / / / / / / / / / / / / C
Lagura, Jhasmine S. / / / / / / / / / / / / / / / / / / / / / / / / / / / C
Maghuyop, / / / / / / / / / / / / / / / / / / / / / / / / / / / C
Transchelle Joy B.
Otencia, Lovelyn / / / / / / / / / / / / / / / / / / / / / / / / / / / C
Jean S.
Ramirez, Resie D. / / / / / / / / / / / / / / / / / / / / / / / / / / / C
Saga, Niessa A. / / / / / / / / / / / / / / / / / / / / / / / / / / / C
Sapilan, Christine / / / / / / / / / / / / / / / / / / / / / / / / / / / C
T.
M.
Jhairy A.

Kiven M.

Hortillano,
Name

Calapis, Clint

Bencristian M.
Asong, Regelito

Lada, Ryan Kyle

Celestial, Argie A.

/
/
/
/
/
Seek information on the industry

/
/
/
/
/
Update continuously relevant
industry knowledge

/
/
/
/
/
Develop and update local

/
/
/
/
/
industry knowledge
Develop and update

Promote products and services to

customers

/
/
/
/
/
Follow hygiene procedures

/
/
/
/
/
hygiene
Observe
workplace

procedure

Identify and prevent hygiene risks

/
/
/
/
/
Plan and prepare task to be
undertaken

/
/
/
/
/
Input data into a computer

/
/
/
/
/
Assess information using computer
system
operations

/
/
/
/
/

Produce/ output data using

Perform computer

computer system

/
/
/
/
/

Maintain computer system

/
/
/
/
/

Practice workplace procedures for

health, safety and security
/
/
/
/
/

Perform child protection duties

relevant to the tourism industry
/
/
/
/
/

Observe and monitor people

/
/
/
/
/
practices

Deal with emergency situations

/
/
/
/
/
COMMON COMPETENCY

Maintain safe personal

presentation standards
Perform workplace and safety

/
/
/
/
/

Maintain a safe and secure

workplace
/
/
/
/
/

Greet customers
/
/
/
/
/

Identify needs of customers

/
/
/
/
/

Deliver service to customer

/
/
/
/
/

Handle queries through use of

service

common business tools and

technology
/
/
/
/
/

Handle complaints/conflicts
Provide effective customer

situations, evaluation and

recommendation
REMARKS
C
C
C
C
C
Tajonera, Brian / / / / / / / / / / / / / / / / / / / / / / C
Jamison S.
Talisik, Marl Lloyd / / / / / / / / / / / / / / / / / / / / / / C
A.
Tejeros, Jessie / / / / / / / / / / / / / / / / / / / / / / C
James O.
Yorag, Jhezreal P. / / / / / / / / / / / / / / / / / / / / / / C
Tumampos, / / / / / / / X / / / / / / / / / / / / / / NYC
Dante S.
Arrib, Althea C. / / / / / / / / / / / / / / / / / / / / / / C
Azuga, Abigail A. / / / / / / / / / / / / / / / / / / / / / / C
Balagosa, / / / / / / / / / / / / / / / / / / / / / / C
Delijean S.
Barlas, Kate / / / / / / / / / / / / / / / / / / / / / / C
Zayen E.
Caburubias, / / / / / / / / / / / / / / / / / / / / / / C
Mariel G.
Cerenio, Divine C. / / / / / / / / / / / / / / / / / / / / / / C
Degracia, Faith C. / / / / / / / / / / / / / / / / / / / / / / C
Dela Cerna, / / / / / / / / / / / / / / / / / / / / / / C
Gratia Jo J.
Ferranco, Eunice / / / / / / / / / / / / / / / / / / / / / / C
C.
Lagura, Jhasmine / / / / / / / / / / / / / / / / / / / / / / C
S.
Maghuyop, / / / / / / / / / / / / / / / / / / / / / / C
Transchelle Joy B.
Otencia, Lovelyn / / / / / / / / / / / / / / / / / / / / / / C
Jean S.
Ramirez, Resie D. / / / / / / / / / / / / / / / / / / / / / / C
Saga, Niessa A. / / / / / / / / / / / / / / / / / / / / / / C
Sapilan, Christine / / / / / / / / / / / / / / / / / / / / / / C
Jhairy A.

CORE COMPETENCY
Prepare the dining Welcome Promote Receive and
room/ restaurant guests and take food and handle guest
area for service food and beverage Provide food and beverage Provide room concerns
beverage products services to guest service
orders

Take and process room service

Present room service account

Perform banquet or catering food
Name

Manage intoxicated persons

Take food and beverage orders

Present and serve food and

Set the mood/ambiance of the
Set-up the tables in the dining

beverage orders to guests

Carry out Upselling strategies

Conclude food service and

Undertake Suggestive selling

REMARKS
Prepare service stations and

Set up trays and trolleys

Clear away room service

Liaise between kitchen and
Welcome and greet guests

close down dining area

Take proper action on the

Serve beverage orders

Listen to the complaint

Take table reservation

Apologize to the guest

Process payments
Serve food orders
Know the product

Record complaint
Assist the diners
Seat the guest

service areas
dining area
equipment

area

Asong, Regelito M. / / / / / / / / / / / / / / / / / / / / / / / / / / / C
Calapis, Clint Kiven M. / / / / / / / / / / / / / / / / / / / / / / / / / / / C
Celestial, Argie A. / / / / / / / / / / / / / / / / / / / / / / / / / / / C
Hortillano, Bencristian / / / / / / / / / / / / / / / / / / / / / / / / / / / C
M.
Lada, Ryan Kyle T. / / / / / / / / / / / / / / / / / / / / / / / / / / / C
Tajonera, Brian / / / / / / / / / / / / / / / / / / / / / / / / / / / C
Jamison S.
Talisik, Marl Lloyd A. / / / / / / / / / / / / / / / / / / / / / / / / / / / C
Tejeros, Jessie James / / / / / / / / / / / / / / / / / / / / / / / / / / / C
O.
Yorag, Jhezreal P. / / / / / / / / / / / / / / / / / / / / / / / / / / / C
Tumampos, Dante S. / / / / / / / / / / / / / / / / / / / / / / / / / / / C
Arrib, Althea C. / / / / / / / / / / / / / / / / / / / / / / / / / / / C
Azuga, Abigail A. / / / / / / / / / / / / / / / / / / / / / / / / / / / C
Balagosa, Delijean S. / / / / / / / / / / / / / / / / / / / / / / / / / / / C
Barlas, Kate Zayen E. / / / / / / / / / / / / / / / / / / / / / / / / / / / C
Caburubias, Mariel G. / / / / / / / / / / / / / / / / / / / / / / / / / / / C
Cerenio, Divine C. / / / / / / / / / / / / / / / / / / / / / / / / / / / C
Degracia, Faith C. / / / / / / / / / / / / / / / / / / / / / / / / / / / C
Dela Cerna, Gratia Jo J. / / / / / / / / / / / / / / / / / / / / / / / / / / / C
Ferranco, Eunice C. / / / / / / / / / / / / / / / / / / / / / / / / / / / C
Lagura, Jhasmine S. / / / / / / / / / / / / / / / / / / / / / / / / / X / NYC
Maghuyop, / / / / / / / / / / / / / / / / / / / / / / / / / / / C
Transchelle Joy B.
Otencia, Lovelyn Jean / / / / / / / / / / / / / / / / / / / / / / / / / / / C
S.
Ramirez, Resie D. / / / / / / / / / / / / / / / / / / / / / / / / / / / C
Saga, Niessa A. / / / / / / / / / / / / / / / / / / / / / / / / / / / C
Sapilan, Christine / / / / / / / / / / / / / / / / / / / / / / / / / / / C
Jhairy A.

Date started : July 17, 2024

Legend: Date ended : August 25, 2024
C - Competent
NYC - Not Yet Competent

Prepared by: Certified Correct: Noted:

RIA MARIE A. WALLACE RONALD D. MARZON ADONIS B. PILONGO

 A.
M.

Kiven M.

Hortillano,
Name

Calapis, Clint

Bencristian M.
Celestial, Argie
Asong, Regelito

Lada, Ryan Kyle

Taking Reservation

/
/
/
/
/
Trainer

Identification of tableware

/
/
/
/
/
Preparation of dining hall

/
/
/
/
/
for service
Prepare the
dining room/
restaurant area

Decoration of dining hall

/
/
/
/
/
Welcoming and greeting guest

/
/
/
/
/
procedure

Seating guest procedure

/
/
/
/
/
Order taking procedure

/
/
/
/
/
orders
and beverage
and take food

Product and service knowledge

/
/
/
/
/
Welcome guests

/
/
/
/
/
Menu Familiarization

Ability to apply selling techniques

/
/
/
/
/

Upselling techniques
Promote

products
food and

/
/
/
/
/
beverage
RTC Administrator

Food services Styles

Handling guest with special needs

ACHEIVEMENTCHART

Banquet Service
CORE COMPETENCY

Wine knowledge and service

guest

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

Process payments and receipts

Carrying plates and trays

/
/
/
/
/
Provide food and
beverage services to

Manage intoxicated person

FOOD AND BEVERAGE SERVICES NC-II

Took room service orders

Setting up trays or trolleys

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

Presented and serve room service

service

Room services
/
/
/
/
/
Provide room

Room service procedures

Training Unit Head

Listening Skills

Basic problem solving

Dealing with difficult Customers/Clients

guest
Receive

concerns
and handle

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

Summarizing and paraphrasing

C
C
C
C
C

REMARKS
T.
Tajonera, Brian / / / / / / / / / / / / / / X / / / / / / / / / / / / NYC
Jamison S.
Talisik, Marl / / / / / / / / / / / / / / / / / / / / / / / / / / / C
Lloyd A.
Tejeros, Jessie / / / / / / / / / / / / / / / / / / / / / / / / / / / C
James O.
Yorag, Jhezreal / / / / / / / / / / / / / / / / / / / / / / / / / / / C
P.
Tumampos, / / / / / / / / / / / / / / / / / / / / / / / / / / / C
Dante S.
Arrib, Althea C. / / / / / / / / / / / / / / / / / / / / / / / / / / / C
Azuga, Abigail A. / / / / / / / / / / / / / / / / / / / / / / / / / / / C
Balagosa, / / / / / / / / / / / / / / / / / / / / / / / / / / / C
Delijean S.
Barlas, Kate / / / / / / / / / / / / / / / / / / / / / / / / / / / C
Zayen E.
Caburubias, / / / / / / / / / / / / / / / / / / / / / / / / / / / C
Mariel G.
Cerenio, Divine / / / / / / / / / / / / / / / / / / / / / / / / / / / C
C.
Degracia, Faith / / / / / / / / / / / / / / / / / / / / / / / / / / / C
C.
Dela Cerna, / / / / / / / / / / / / / / / / / / / / / / / / / / / C
Gratia Jo J.
Ferranco, Eunice / / / / / / / / / / / / / / / / / / / / / / / / / / / C
C.
Lagura, / / / / / / / / / / / / / / / / / / / / / / / / / / / C
Jhasmine S.
Maghuyop, / / / / / / / / / / / / / / / / / / / / / / / / / / / C
Transchelle Joy
B.
 Otencia, Lovelyn / / / / / / / / / / / / / / / / / / / / / / / / / / / C
Jean S.
Ramirez, Resie / / / / / / / / / / / / / / / / / / / / / / / / / / / C
D.
Saga, Niessa A. / / / / / / / / / / / / / / / / / / / / / / / / / / / C
Sapilan, / / / / / / / / / / / / / / / / / / / / / / / / / / / C
Christine Jhairy
A.

Date started : July 17, 2024

Legend: Date ended : August 25, 2024
C - Competent
NYC - Not Yet Competent

Prepared by: Certified Correct: Noted:

RIA MARIE A. WALLACE RONALD D. MARZON ADONIS B. PILONGO

Trainer RTC Administrator Training Unit Head
 Training Activity Matrix

Training Activity Trainee Facilities/Tools and Venue Date and Time Remarks
Equipment (Workstation/Area
)
Day 1 July 17, 2024 For theories
Hand-outs
and training
Orientation and All trainee Contextual 8:00am-11:00am
Video Presentation proper in the
Pre-test learning area
Power point assigned
presentation competency

(Day 1)
1. CBLM Ready to
Read Information 1. Alao, Christian proceed
Sheet UC 1 (LO1) 2. Bayta, Marjoe  Information Learning Resource July 17, 2024
demonstration
in taking 3. Bagang, Reymar sheet Area 1:00pm-5:00pm on taking
reservations 4. Baba, Felman  Self-check
reservations
5. Belarma, Charlie  Answer Key
Answer Self-
Check
Perform Task
1. Bullecer, Kie 1. Table Napkins
(Day 1)
John 2. Table cloth July 17, 2024 Result
Demonstrate on 3. Dinnerware/
2. Calunod, Genher (competent or
preparing the chinaware Practical work 1:00pm-5:00pm
Not yet
dining hall 3. Capa, Reymar 4. Glassware area
competent)
4. Chavez, Ivan 5. Silverware/
Rate Flatware
performance 5. Dalomingo, Josh 6. Holloware
using 7. Job Sheet
Performance
checklist 8. Performance
Criteria checklist
1. Eduave, Ryan
(Day 2)
2. Ebasan, Marifel 1. Internet Computer July 18, 2024 Ready to
View video clips
Laboratory demonstration
on different kinds 3. Gallemit, Andrie 2. Computer 8:00am-11:00am
on different
of decoration. 4. Gumalang, Gale Desktop/ Laptop kinds of
Answer Self- decorations
5. Hajal, Mansur 3. Self-check
Check
4. Answer Key

1. Labado, Jieno
(Day 2)
2. Macampao, 1 CBLM Ready to
Read Information
Hamsar proceed
Sheet UC 1 (LO1)  Information Learning Resource July 18, 2024
demonstration
in taking 3. Magatao, Renz sheet Area 8:00am-11:00am on taking
reservations  Self-check
4. Maglangit, James orders
 Answer Key
5. Malalis, Frexie
Answer Self-
Check

1. Pacana, Elgen 1. Table Napkins (Day 2)

2. Table cloth
2. Palicte, Arnold Result
Demonstrate on 3. Dinnerware/ July 18, 2024
(competent or
preparing the 3. Partoza, Lemuel chinaware Practical work 8:00am-11:00am Not Yet
dining hall 4. Glassware area
4. Patoy, Mark Competent)
5. Silverware/
Rate 5. Quinimon, Jerry Flatware
performance 6. Holloware
using
Performance
checklist

. Table Napkins Result

2. Table cloth Institutional July 20-22, 2024All trainees
Institutional All Trainees 3. Dinnerware/ Assessment Area
Assessment chinaware 8:00am-11:00am completed the
UC1, and now
4. Glassware 1:00pm – 5:00pm ready for
5. Silverware/ institutional
Flatware assessment
6. Holloware
Zamboanga del All trainees
National
Sur School of Arts completed the
Assessment on To be scheduled
and Trades training on
Food and All Trainees Assessment FBS NC-II and
Beverage
Center now ready for
Services NC-II
National
Assessment
 Student Pre-Test Post-Test
Score Score

1. Asong, Regelito M. 17 27
2. Calapis, Clint Kiven M. 16 36
3. Celestial, Argie A. 22 22
4. Hortillano, Bencristian M. 19 39
5. Lada, Ryan Kyle T. 19 59
6. Tajonera, Brian Jamison S. 22 25
7. Talisik, Marl Lloyd A. 27 45
8. Tejeros, Jessie James O. 26 30
9. Yorag, Jhezreal P. 32 28
10. Tumampos, Dante S. 35 40
11. Arrib, Althea C. 24 25
12. Azuga, Abigail A. 19 29
13. Balagosa, Delijean S. 25 21
14. Barlas, Kate Zayen E. 38 58
15. Caburubias, Mariel G. 21 41
16. Cerenio, Divine C. 27 47
17. Degracia, Faith C. 26 46
18. Dela Cerna, Gratia Jo J. 26 36
19. Ferranco, Eunice C. 30 34
20. Lagura, Jhasmine S. 30 37
21. Maghuyop, Transchelle Joy B. 18 38
22. Otencia, Lovelyn Jean S. 27 47
23. Ramirez, Resie D. 28 38
24. Saga, Niessa A. 30 40
25. Sapilan, Christine Jhairy A. 30 35
 Graph of the Pre-test and Post-test Scores

120

100

80

60

40

20

0
A B C D E F G H I J K L M N O P Q R S T U V W X Y
Pre-Test Post-Test

Pre-Test & Post Test Analysis

Interpretation of Data
The table above shows that pre-test scores ranged from 16
to 38 while post test scores ranged from 21 to 59 which means a
6.25 increase of scores as shown in the gap between the red
line(posttest) and blue line(pretest). Statistical Analysis showed an
average of 36.92 for post-test and 25.36for pre-test.
Analysis
The table reveals that the t State the mean difference
between the post-test and pre-test scores. is 11.56. The p-value is
3.46, which is lesser than .01 which means that the test scores are
significantly different.
Conclusion
As revealed by the foregoing analysis of the data, the
interventions made during the Competency-Based Training (CBT) for
Enhanced Training Methodology I has an effect with the trainees.
Recommendation
Competency-Based Training for Enhanced Training
Methodology I is therefore recommended:
1. CBLM must contain sufficient information and is relevant to the
objectives.
2. Select methods that are appropriate with the training need.
3. Provide appropriate course activities.
 Training Evaluation

Name of Trainee: ______________________ Date: _________________

Trainer: ______________________________ Qualification: ________________
INSTRUCTIONS: Please rate the following program component in terms of
the indicators provided below by ticking (/) the column that best describes
your evaluation of each program component. Your rating will be treated
confidentially.

Adjectival Rating Numerical Rating

Outstanding 5
Very Good/Very Adequate 4
Good/Adequate 3
Fair/ Satisfactory/ Average 2
Inadequate / Unsatisfactory 1

PROGRAM EVALUATION ANALYSIS RATING

A. Program Design and Organization 5 4 3 2 1

1. Clarity of program objectives /
2. Organization of Course Activities /
3. Scheduling of activities & time allotment /
4. Attainment of program objectives /
B. Course Content
1. Course content vis-à-vis program objective /
2. Sequence of course contents /
3. Sufficiency of information /
4. Relevant of course vis-à-vis need /
C. Training Methodology
1. Effectiveness of selected method /
2. Appropriateness of course activities /
D. Program Administration and
Management
1. Adequacy of supplies and materials /
 2. Timeliness of provision of supplies and /
Materials
3. Availability of training equipment and /
Materials
4. Conduciveness of training venue to /
Learning
5. Appropriateness of the physical layout of /
the venue
6. Overall accommodations /
7. Secretariat Service /
Average 4.06
Descriptive Rating Very Good / Satisfactory

Facilitator/Trainer : RUBY P. PENALES

INSTRUCTIONS: Write the corresponding number to rate the trainer.
5 – Outstanding 4- Very Good 3- Good
2 – Average 1 – Poor N/A – Not Applicable

Trainee 1 5 4 3 2 1
1. Knowledge of the subject matter /
2. Ability to communicate ideas /
3. Ability to arouse interest /
4. Ability to encourage participation /
5. Ability to organize lecture /
6. Ability to answer questions /
7. Openness to suggestion and comments /
8. Ability to encourage critical and/ or /
creative thinking
9. Spontaneity of expression of ideas /
10. Use of training equipment /
11. comprehensiveness of lecture /
12. Ability to provide adequate feedback /
13. Ability to provide practical exercise /
AVERAGE 4.31
DESCRIPTIVE RATING Very Good / Very
Satisfactory
Trainee 2 5 4 3 2 1
1. Knowledge of the subject matter /
2. Ability to communicate ideas /
3. Ability to arouse interest /
4. Ability to encourage participation /
5. Ability to organize lecture /
6. Ability to answer questions /
7. Openness to suggestion and comments /
8. Ability to encourage critical and/ or creative thinking /
9. Spontaneity of expression of ideas /
10. Use of training equipment /
11. comprehensiveness of lecture /
12. Ability to provide adequate feedback /
13. Ability to provide practical exercise /
AVERAGE 4.08
DESCRIPTIVE RATING Very Good / Very Satisfactory

Trainee 3 5 4 3 2 1
1. Knowledge of the subject matter /
2. Ability to communicate ideas /
3. Ability to arouse interest /
4. Ability to encourage participation /
5. Ability to organize lecture /
6. Ability to answer questions /
7. Openness to suggestion and comments /
8. Ability to encourage critical and/ or creative thinking /
9. Spontaneity of expression of ideas /
10. Use of training equipment /
11. comprehensiveness of lecture /
12. Ability to provide adequate feedback /
13. Ability to provide practical exercise /
AVERAGE 4.54
DESCRIPTIVE RATING Outstanding

AVERAGE 4.31
Descriptive Rating Very Good / Very Satisfactory