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Training Plan (1 Uc) - Final

Training plan

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Leonor Corpuz
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69 views3 pages

Training Plan (1 Uc) - Final

Training plan

Uploaded by

Leonor Corpuz
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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TRAINING PLAN

Qualification: Food and Beverage Services NC II


Trainees’
Training Mode of Facilities/Tools Assessment Date and
Training Staff Venue
Activity/Task Training and Equipment Method Time
Requirements
UC 2: Welcome guests and take food and beverage orders

-Acknowledge the Supervise A. -Menu card L&A Practical test Oct. 25-
guest as soon as they industry RESTAURAN with oral 26, 2022
LO1: Welcome Sabado -Record book
arrive Learning T questioning
and greet , 8:00 AM-
guests -Greet the guests Indust 3:30 PM
with an appropriate ry
welcome Trainer
-Check the details of
reservations
-Escort and seat the Supervise A. -Table and chair L&A Practical test Oct. 27 –
guests according to industry RESTAURAN with oral 28 , 2022
LO2: Seat the Sabado -Table napkin
table allocations Learning T questioning
guests , 8:00 AM-
-Water and
-Utilize table Indust 3:30 PM
pitcher
according to the ry
number of party Trainer
-Seat guests evenly
among stations to
control the traffic flow
-Open the cloth
napkin for the guests
when applicable
-Serve water when
applicable
LO3: Take - Present the menu to Supervise A. -Menu card L&A Practical test Nov. 3-4,
food and the guest industry RESTAURAN with oral 2022
Sabado -Blank order
beverage Learning T questioning
-Take orders , slip 8:00 AM-
orders completely Indust -Table ware and 4:00 PM
ry
-Note Special cutlery
Trainer
requests and
requirements
accurately
-Repeat back orders
to the guests to
confirm item
-Provide and adjust
Tableware and
cutlery appropriate
for the menu choices
LO4: Liaise -Place and send the Supervise A. -Menu card L&A Practical test Nov. 7-8,
between orders to the kitchen industry RESTAURAN with oral 2022
Sabado -Table ware and
kitchen and promptly Learning , T questioning
cutlery 8:00 AM-
service areas -Check the quality of Indust 3:30 PM
food ry
Trainer
-Check the tableware
for chips, marks,
cleanliness, spills,
and drips
-Carry plates and
tray safely
-Advise colleagues
promptly regarding
readiness of items for
service
-Relay Information
accurately to kitchen
about special
requests, dietary or
cultural requirements
-Observe Work
technology

PREPARED BY: APPROVED BY:

LEONOR C. CORPUZ ALVIN A. SABADO


Trainer Industry Trainer

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