sions

ts
l leve

iscus
matio

men
n

na
icatio

docu
infor

and
ratio
mun

place

d
gs
pe

elate
eetin
sic o
m

work
ce co

or k r
m
a ba

place
nvey

ant w
No. NAMES OF TRAINEE
pla

h at
work

nd co

work

relev
nglis
e in

ain a

te in
eak E

plete
cipat

ticipa
t
1. Ob

Com
2. Sp
Parti

1 TAMPOS, RHEA MAE T. C / / /

r
3. Pa
C / / /
-

2 TRAJE, LYNDON S.

LO4-
LO2-
LO1

3 MAGBANWA, JMARK C / / /

LO3-
4 TABALINA CHERRY ANN T. C / / /
5 NINONUEVO, AISHA JOY I. C / / /
6 TORIA, ARNELIE S. C / / /
7 TAPIC, JANINE M. C / / /
8 HILARIO, VANESSA C / / /
9 TEMPLONUEVO, JESSA MAE V C / / /
10 TABIOS, LORLYN JEAN C / / /
11 REYES, SVEN WERNER, C / / /
12 TAYTAY, DJESHERRYLE C / / /
13 VILLACO, HERMENIO C / / /
14 CHU, CLARISSE C / / /
15 TUDO, SHELLA C / / /
16 MANSAY, RICHELLE MAE T. C / / /
17 FUENTES, SWENLY C / / /
18 CASTRO, FAYE C / / /
19 ESCALONA, MYLA V. C / / /
20 DE JESUS, ZALJEAN S. C / / /
21 SUNER, ZEMIA MARIE A. C / / /
22 OLID, JOVELYN C / / /
23 TOLEDO, POULINE ANGEL D. C / / /
24 MACAWILIAILEEN P. C / / /
25 TALAGA JOHN PAUL T. C / / /

KINJIE M CUADERNAL C - COMPETE

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or k r

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elate
d docu
men
ts

C - COMPETENT
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Work
in team
envir
onm
ent
LO1
- 1 De
scrib
e team

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role

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and
scop
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LO2-
2 Iden
tify o
wn ro

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le an

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d res
pons
ibility
withi
nt eam
LO3-
3 . Wo
rk as

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a tea
mm

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NC - NOT
emb
er
BASIC COMPETENCIES

COMPETENT
LO4-
4 Work
ef fectiv

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ely w
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h col
leagu
es

LO5-
5 Work
in so
cially

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diver
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se en
viron
men
t

Basi
c-PR
A CTIC
E CAR
EER
PRO
FES
SION
ALIS
M
 Basi

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c-PR
ACT
IC E CA
REE
LO1 R PRO
- 1. In FE SSIO
tegra NAL
te pers IS M
onal
objec
tives

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with
or

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ganiz
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al go
als

LO2-
Set a

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nd m

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eet w
or k prio
rities
LO3
M ainta
in pr
ofess

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ional

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grow
th and
deve
lopm
e nt
Prac
tice c
ar

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C
eer p
rofes
siona
lism
LO1
1. Id

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entify
haza
r ds an
d risks
LO2-
2 . Ev
aluat
e ha

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zard
s and
risks

LO3
3. C
ontro
l haz

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ards
a nd ri
sks

LO2-
4. M
ainta
in O HS a
w aren
ess
 LO2-
4. M
ainta
in O

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HS a
w aren
ess

LO2-
5. P
erfor
m basic

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first-
aid proc
e dure
s

COM
M ON-D

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C
EVE
LOP
A ND U
P DAT
LO1 E IN
- DUS
1. S T RY K
eek i
nform N OWL
EDG

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ation E

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on th
e indus
try

LO2-
Upda
te ind

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ustry
kn

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dge

LO3
D evelo
p an
d up

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date
/ local
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know
ledge
LO4
4 . Pro
mote

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prod
ucts
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and
ser vices
to cu
stom
ers
COM
MON
-O BSE
RVE
WOR
K PLAC
E HYG
IENE
PR OCE
DUR
ES
COMM
 custo
mers
COM
M ON-O

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BSE
R

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VE W
O RKP
LA
CE
HYG
IENE
LO1. PRO
Follo CED
URE
w hy S

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giene
proc

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edur
es

LO2.
Iden
tify a
nd p

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reve
nt

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hygie
ne ri
sks
COMMON COMPETENCIES

COM
M

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ON-P
ERF
ORM
COM
P UTE
LO1. R OPE
Plan RAT
and IONS
prep
are f
or ta
sk to

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be u

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nder
taken

LO2.
Inpu
t dat

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a into
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comp
uter

LO3.
Acce
ss i nform

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ation
using
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com
pute
r
LO4.
Prod
uce/o
utpu
t dat
a usi
ng co
m pute
r sys
tem
 LO4.
Prod
uce/o
utpu
t dat

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a usi
ng co

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m pute
r sys
tem
LO5.
Main

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tain c
om

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pute
r equ
ipme
nt an
COM d syste
ms

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WOR MON-PE
LO1. K
PRA PLACE FORM R
Follo CTIC
w wo ES AND SAF
rkpla ETY
ce pr
oced

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ures

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for h
ealth
LO2. , safe
Perfo t y an
rm c d sec
hild p urity
rotec prac
CHDPS

tion d tices
Region VI

uties
relev

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ant t
MAKATO CAMPUS

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o the
touri
s m in
dustr
y
AKLAN STATE UNIVERSITY

LO3.
ACHIVEMENT AND PROGRESS CHART

Obse
rve a

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nd m
onito
FOOD AND BEVERAGE SERVICES NC II-320 hrs

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r peo
ple

LO4.
Deal
with
em

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erge
n
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cy si
tuatio
ns

LO-5
.
pres Maintai

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enta
tion s n safe pe
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tand r
Safe ards sonal
ident personal
i
with fied and standard
ente foll sa
LO6. rprise r owed in l re
e uir in
secu Maintaiq nae men e
re wo ts
rkpla safe an
ce d
 LO6.
secu Maintain

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re wo a

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rkpla safe an
ce d

COM
EFFE MON- PR

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SER CTIVE C OVIDE
VICE UST
OME
R

LO1
G reet

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Cust
ome
r

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LO2
Iden
tify n
eeds

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of

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custo
mers

LO3.

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Deliv

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LO4. / er se
rvice
Hand
le qu to custo
eries
t hrou m er
gh u

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se of co

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LO5. mmo
Hand n bu
le co sines
m plain s too
ls an
ts/ co
nflict d techn
situa ology

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tions
, eva
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luatio
n an
d rec
omm
enda
tions
Core
I-P REP
AR E TH

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C
E DI
NING
R OO
M/RE
STA
U RAN
TA REA
F OR S
ERV
ICE
LO-1
T ake t
able
rese
rvatio
n
 RAN
T ARE
A FO
R SE
RVIC
E

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LO-1
T ake t
able
rese
rvatio
ns

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LO -
2

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. Pre
pare
s ervic
e sta
tions
and
equip
men
t

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LO -3

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. Se
t up
the table
s in t
he d
ining
area

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LO-4

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Set t
he m
ood/
amb
ia nce o
f the
dinin
g are
a

C
GUE ore II -

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STS

C
C A WEL
C
C
C
C
C

AND
BEV ND TAK COME
ERA E
G E O F OOD
R DE
RS

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LO-
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1 W
elcom
e an d
gree
t gues
ts
LO-2
Seat
the g
uest
s
CORE
 e an
d gre
et gu
ests

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LO-2
Seat
the g
uest
s

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LO-3
Take
food
and
beve
rage
orde
rs

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LO4
Liais
e be
twee
n kitch
e n an
CORE COMPETENCIES

d se
rvice

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area

C
Core
Il l PRO
s
MOT
E FO
OD A
ND B
EVE
R AG
E PR
ODU
CTS

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LO-1
. Know
the p
rodu
ct

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LO-2
. Unde
rtake
Sugg
estiv
e sel
LO3. ling

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Carr
y ou
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strat
egies t Upselli
ng
Core

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C
BEV lV-PROV
E
GUE RAGE S IDE FOO
S TS ER V D
ICES AND
TO
LO-1

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Serv
e foo
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d ord
ers

LO-2
Assis
t the
diner
s
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LO-2
Assis
t the
diner
LO3 s

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P er f
cate o
ring rm ban

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food qu
serv et or
i ce
LO4
Serv

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e Be
vera

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ge O
rder
s
LO 5

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rece Process
ipts

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paym
ents
and
LO6
.

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and Conclu
de

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close
dow food se
n di
ning rvice
area
LO7
.

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pers Manag
ons

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e int
oxic
ated

COR
E

C
C
C
C
C
C
C
C
C
C
C
C
C
C
C
C
C
C
C
C
C
C
C
C

C
SER V PRO
VICE VID
E RO
OM
LO-1

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serv Take an
ice o d pr
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rder oces
s s roo
m
LO 2

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. Se
troll t up
eys tray
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s and

LO3
.

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and Present
b
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gues everage and serv

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acco Presen
unt

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t r oo
m se
rvic
e
LO5
.

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serv Clear a
w

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i ce e
quip ay room
men
t
COR
E

C
C
C
C
C
C
C
C
C
C
C
C
C
C
C
C
C
C
C
C
C
C
C
C

C
HAN Vl REC
DLE EIVE
CON AND
CER GUEST
NS
LO1
Liste

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n to
the c

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omp
laint
LO2

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Apol
o gize
to

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the g
uest

LO3
T

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the c ake pro
p

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omp
laint er action
on
LO4
Reco

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rd co

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mpla
int