Form 1.

1
SELF-ASSESSMENT CHECKLIST
Name of Trainee: ___________________________ Date: _________________
Qualification: __________________________

BASIC COMPETENCIES YES NO

47 Hours
Can I………..?
1. Participate in workplace communication
1.1 Obtain and convey workplace information?
1.2 Speak English at a basic operational level?
1.3 Participate in workplace meetings and discussions?
1.4 Complete relevant work related documents?
2. Work in a Team environment
2.1Describe team role and scope?
2.2 Identify own role and responsibility within team?
2.3 Work as a team member?
2.4 Work effectively with colleagues?
2.5 Work in socially diverse environment?
3. Practice career Professionalism
3.1 Integrate personal objectives with organizational
goals?
3.2 Set and meet work priorities?
3.3 Maintain professional growth and development?
4. Practice Occupational Health and Safety procedures
4.1 Identify hazards and risks?
4.2 Evaluate hazards and risks?
4.3 Control hazards and risks?
4.4 Maintain OHS awareness?
4.5 Perform basic first-aid procedures?
 Evidences/Proof of Current Competencies

Form 1.2 Evidence of Current Competencies acquired related to

Job/Occupation
Current Proof/ Evidence Means of validating
Competencies
Core Competencies
1.PREPARE THE DINING ROOM/RESTAURANT AREA FOR SERVICE
1.1Take table reservation

1.2 Prepare service Certificate of Submitted original COE,

stations and equipment Employment, called up issuing
1.3 Set-up the tables in Certificate of Training company to verify
the dining area and COC Portfolio authenticity and
1.4 Set the mood/ conduct interview
ambiance of the dining
area
2. WELCOME GUESTS AND TAKE FOOD AND BEVERAGE ORDERS
2.1 Welcome and greet
guest
2.2 Seat the guest Certificate of Submitted original COE,
Employment, called up issuing
2.3 Take food and Certificate of Training company to verify
beverage orders and COC Portfolio authenticity and
2.4 Liaise between kitchen conduct interview
and service areas
3. PROMOTE FOOD AND BEVERAGE PRODUCTS
3.1 Know the product Submitted original COE,
Certificate of called up issuing
3.2 Undertake Suggestive Employment, company to verify
selling Certificate of Training authenticity and
3.3 Carry out Upselling and COC Portfolio conduct interview
strategies
4.PROVIDE FOOD AND BEVERAGE SERVICES TO GUESTS
4.1Serve food orders
Certificate of Submitted original COE,
4.2 Assist the diners Employment, called up issuing
Certificate of Training company to verify
4.3 Perform banquet or and COC Portfolio authenticity and
catering food service conduct interview
4.4 Serve beverage orders

4.5 Process payments and

receipts
4.6 Conclude food service
and close down dining
area
4.7 Manage intoxicated
persons
5.PROVIDE ROOM SERVICE
5.1 Take and process room
service orders
5.2 Set up trays and
trolleys Submitted original COE,
5.3 Present and serve food Certificate of called up issuing
and beverage orders to Employment, company to verify
guests Certificate of Training authenticity and
5.4 Present room service and COC Portfolio conduct interview
account
5.5 Clear away room
service equipment
6.RECEIVE AND HANDLE GUEST CONCERNS
6.1 Listen to the complaint
Submitted original COE,
6.2 Apologize to the guest Certificate of called up issuing
Employment and company to verify
6.3 Take proper action on Certificate of Training authenticity and
the complaint conduct interview
6.4 Record complaint

IDENTIFYING TRAINING GAPS

Form 1.3 Summary of Current Competencies Versus Required
Competencies
Required Units of Current Training
Competency/Learning Competencies Gaps/Requirements
Outcomes based on
CBC
Core Competencies
1.PREPARE THE DINING ROOM/RESTAURANT AREA FOR SERVICE
1.1 Take table Take table reservation
reservation
1.2 Prepare service Prepare service stations
stations and equipment and equipment
1.3 Set-up the tables in Set-up the tables in the
the dining area dining area
1.4 Set the ambiance of Set the ambiance of the
the dining area dining area
2. WELCOME GUESTS AND TAKE FOOD AND BEVERAGE ORDERS
2.1 Welcome and greet Welcome and greet
guests guests
2.2 Seat the guest Seat the guest

2.3 Take food and Take food and beverage

beverage orders orders
2.4 Liaise between Liaise between kitchen
kitchen and service and service areas
areas
3. PROMOTE FOOD AND BEVERAGE PRODUCTS
3.1 Know the product Know the product

3.2 Undertake Undertake Suggestive

Suggestive selling selling
3.3 Carry out Upselling Carry out Upselling
strategies strategies
4.PROVIDE FOOD AND BEVERAGE SERVICES TO GUESTS
4.1Serve food orders Serve food orders

4.2 Assist the diners Assist the diners

4.3 Perform banquet or Perform banquet or

catering food service catering food service
4.4 Serve beverage Serve beverage orders
orders
4.5 Process payments Process payments and
and receipts receipts
4.6 Conclude food Conclude food service
service and close down and close down dining
dining area area
4.7 Manage intoxicated Manage intoxicated
persons persons
5.PROVIDE ROOM SERVICE
5.1 Take and process Take and process room
room service orders service orders
5.2 Set up trays and Set up trays and trolleys
trolleys
5.3 Present and serve Present and serve food
food and beverage and beverage orders to
orders to guests guests
5.4 Present room service Present room service
account account
5.5 Clear away room Clear away room service
service equipment equipment
6.RECEIVE AND HANDLE GUEST CONCERNS
6.1 Listen to the Listen to the complaint
complaint
6.2 Apologize to the Apologize to the guest
guest
6.3 Take proper action Take proper action on
on the complaint the complaint
6.4 Record complaint Record complaint

Form 1.4
Training Needs Analysis Form
 Training Needs Module Title/ Module of
(Learning Outcomes) Instruction
Take table reservations PREPARING THE DINING
ROOM/RESTAURANT AREA FOR
Prepare service stations and SERVICE
equipment
Set up the tables in the dining area

Set the mood/ambiance of the dining

area
Welcome and greet guests WELCOMING GUESTS AND TAKE
FOOD AND BEVERAGE ORDERS
Seat Guests

Take food and beverage orders

Liaise between kitchen and service

area
Know the product PROMOTING FOOD AND
BEVERAGE PRODUCTS
Undertake Suggestive selling

Carry out Upselling strategies

Serve food orders PROVIDING FOOD AND BEVERAGE

SERVICES TO GUESTS
Assist the diners

Perform banquet or catering food

service
Serve Beverage Orders

Process payments and receipts

Conclude food service and close down

dining area
Manage intoxicated persons

Take and process room service orders PROVIDING ROOM SERVICE

Set up trays and trolleys

Present and serve food and beverage

orders to guests
Present room service account

Clear away room service equipment

Listen to the complaint RECEIVING AND HANDLE GUEST

CONCERNS
Apologize to the guest

Take proper action on the complaint