Sector: TOURISM (HOTEL AND RESTAURANT)

Qualification Title: BARTENDING NC II

CEBU TECHNOLOGICAL UNIVERSITY DANAO CAMPUS

Sabang, Danao City
 Plan
Training
Session

Date Developed: Document No. CTUDANAO-112727

DECEMBER 2023 Issued by:
BARTENDING Date Revised:
CEBU
NC II Developed by:
TECHNOLOGICAL Page 1 of 146
Abelo, Bernabe V. UNIVERSITY-
Gonzaga, Angeline A. DANAO CAMPUS
Mariot, Laarnie P.
Data Gathering Instrument for Trainee’s Characteristics
Please answer the following instrument according to the characteristics
described below. Encircle the letter of your choice that best describes you as a
learner. Blank spaces are provided for some data that need your response.
Name: MARJORIE PILAPIL

Characteristics of learners

Language, literacy Average grade in: Average grade in:

and numeracy English Math
(LL&N) a. 95 and above a. 95 and above
b. 90 to 94 b. 90 to 94
c. 85 to 89 c. 85 to 89
d. 80 to 84 d. 80 to 84
a. 75 to 79 e. 75 to 79

Cultural and Ethnicity/culture:

language a. Cebuano
background b. Ifugao
c. Igorot
d. Ibanag
e. Gaddang
f. Muslim
g. Ibaloy
h. Tagalog
i. Others( please specify)

Education & Highest Educational Attainment:

general a. High School Level
knowledge b. High School Graduate
c. College level
d. ALS
Sex a. Male
b. Female

Date Developed: Document No. CTUDANAO-112727

December 2023 Issued by:
BARTENDING Date Revised:
CEBU
NC II TECHNOLOGICAL Page 2 of 146
Developed by:
Abelo, Bernabe V. UNIVERSITY-
Gonzaga, Angeline A. DANAO CAMPUS
Mariot, Laarnie P
 Characteristics of learners

Age Your age: 2 3 yrs. old

Physical ability 1. Disabilities(if any)
2. Existing Health Conditions (Existing illness if
any)
a. None
b. Asthma
c. Heart disease
d. Anemia
e. Hypertension
f. Diabetes
g. Others(please specify)
Certificates
Previous
experience with a. Certificate of Bartending
b. Participation in Bartending Activities
the topic c. Flair Bartending
Number of years as a household worker 1
Previous List down trainings related to HOUSEHOLD
learning SERVICES
experience NONE
National Certificates acquired and NC level
Training Level
completed NONE

Learning styles a. Visual - The visual learner takes mental

pictures of information given, so in order for
this kind of learner to retain information, oral
or written, presentations of new information
must contain diagrams and drawings,
preferably in color. The visual learner can't
concentrate with a lot of activity around him
and will focus better and learn faster in a quiet
study environment.
b. Kinesthetic - described as the students in the
classroom, who have problems sitting still and
who often bounce their legs while tapping their
fingers on the desks. They are often referred to
as hyperactive students with concentration
issues.

Date Developed: Document No. CTUDANAO-112727

December 2023 Issued by:
BARTENDING Date Revised:
CEBU
NC II TECHNOLOGICAL Page 3 of 146
Developed by:
Abelo, Bernabe V. UNIVERSITY-
Gonzaga, Angeline A. DANAO CAMPUS
Mariot, Laarnie P
 Characteristics of learners

c. Auditory- a learner who has the ability to

remember speeches and lectures in detail but
has a hard time with written text. Having to
read long texts is pointless and will not be
retained by the auditory learner unless it is
read aloud.
d. Activist - Learns by having a go
e. Reflector - Learns most from activities where
they can watch, listen and then review what
has happened.
f. Theorist - Learns most when ideas are linked
to existing theories and concepts.
g. Pragmatist - Learns most from learning
activities that are directly relevant to their
situation.
a. Financially challenged
Other needs
b. Working student
c. Solo parent
d. Others(please specify)

Date Developed: Document No. CTUDANAO-112727

December 2023 Issued by:
BARTENDING Date Revised:
CEBU
NC II TECHNOLOGICAL Page 4 of 146
Developed by:
Abelo, Bernabe V. UNIVERSITY-
Gonzaga, Angeline A. DANAO CAMPUS
Mariot, Laarnie P
FORM 1.1 SELF-ASSESSMENT CHECK
INSTRUCTIONS: This Self-Check Instrument will give the trainer necessary
data or information, which is essential in planning training
sessions. Please check the appropriate box of your answer to
the questions below.
BASIC COMPETENCIES
CAN I…? YES NO
1. Participate in workplace communication

1.1 Obtain and convey workplace information √

1.2 Participate in workplace meetings and discussions √
1.3 Complete relevant work related documents √
2. Work in a team environment

2.1 Describe team role and scope √

2.2 Identify own role and responsibility √
2.3 Describe work as a team member √
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 √

COMMON COMPETENCIES
CAN I…? YES NO
1. O b s e r v e w o r k p l a c e h y g i e n e p r o c e d u r e s
1.1 Follow hygiene procedures √
1.2 Identify and prevent hygiene risks √
2. Perform workplace and safety practices
2.1 Deal with emergency situations √
2.2 Maintain safe personal presentation standards √

Date Developed: Document No. CTUDANAO-112727

December 2023 Issued by:
BARTENDING Date Revised:
CEBU
NC II TECHNOLOGICAL Page 5 of 146
Developed by:
Abelo, Bernabe V. UNIVERSITY-
Gonzaga, Angeline A. DANAO CAMPUS
Mariot, Laarnie P
 COMMON COMPETENCIES
CAN I…? YES NO
3. Provide effective customer service √
3.1 Identify customer needs √
3.2 Deliver service to customer √

CORE COMPETENCIES
CAN I…? YES NO
1. Clean bar areas
1.1 Clean bar, equipment and tools √

1.2 Clean and maintain public areas √

2 Operate bar
2.1 Prepare bar for service √
2.2 Take drinks orders √
2.3 Serve drinks √
2.4 Deals with customer affected with alcohol √
2.5 Maintain proper bar operation control procedures √
2.6 Close/turn over bar operations √
3 Prepare and mix cocktails and non-alcoholic concoctions
3.1 Prepare and mix a range of cocktails √
3.2 Prepare and mix a variety of non-alcoholic √
concoctions
3.3 Use clean and maintain bar tools and equipment for √
mixing cocktails and non-alcoholic concoctions
4. Provide basic wine services
4.1 Explain different types of wines to customer √
4.2 Recommend appropriate wine and foo √
combinations to customer
4.3 Prepare wine, glasses and accessories for service √
4.4 Clear table √

Note: In making the Self-Check for your Qualification, all required competencies should
be specified. It is therefore required of a Trainer to be well- versed of the CBC or
TR of the program qualification he is teaching.

6 Date Developed: Document No. CTUDANAO-112727

December 2023 Issued by:
BARTENDING Date Revised:
CEBU
NC II TECHNOLOGICAL Page 6 of 146
Developed by:
Abelo, Bernabe V. UNIVERSITY-
Gonzaga, Angeline A. DANAO CAMPUS
Mariot, Laarnie P
 Evidences/Proof of Current Competencies

Form 1.2: Evidence of Current Competencies acquired related to

Job/Occupation

Current
Proof/Evidence Means of validating
competencies
Clean bar areas

Operate bar Submitted Certificate Validate the certificate

being submitted
Prepare and mix Submitted Certificate Validate the certificate
cocktails and non being submitted
alcoholic
concoctions
Provide basic wine Submitted Certificate Validate the certificate
service being submitted

Date Developed: Document No. CTUDANAO-112727

December 2023 Issued by:
BARTENDING Date Revised:
CEBU
NC II TECHNOLOGICAL Page 7 of 146
Developed by:
Abelo, Bernabe V. UNIVERSITY-
Gonzaga, Angeline A. DANAO CAMPUS
Mariot, Laarnie P
 Identifying Training Gaps

From the accomplished Self-Assessment Check (Form 1.1) and the

evidences of current competencies (Form 1.2), the Trainer will be able to
identify what the training needs of the prospective trainee are.
Form 1.3 Summary of Current Competencies Versus Required Competencies

Required Units of Current Training

Competency/Learning Competencies Gaps/Requirements
Outcomes based on CBC
1. Clean bar areas
Clean bar, equipment and Clean bar, equipment
tools and tools
Clean and maintain public areas Clean and maintain public
areas
2. Operate bar
Prepare bar for service Prepare bar for service
Take drink orders Take drink orders
Serve drinks Serve drinks
Deals with customers affected with Deals with customers
alcohol affected with alcohol
Maintain proper bar operation Maintain proper bar operation
control procedures control procedures
Close/turn over bar operations Close/turn over bar
operations
3. Prepare and mix cocktails and non alcoholic concoctions
Prepare and mix a range of cocktails Prepare and mix a range of
cocktails
Prepare and mix a variety of Prepare and mix a variety of
nonalcoholic concoctions nonalcoholic concoctions
Use clean and maintain bar tools and Use clean and maintain bar
equipment for mixing cocktails and tools and equipment for
nonalcoholic concoctions mixing cocktails and
nonalcoholic concoctions

Date Developed: Document No. CTUDANAO-112727

December 2023 Issued by:
BARTENDING Date Revised:
CEBU
NC II TECHNOLOGICAL Page 8 of 146
Developed by:
Abelo, Bernabe V. UNIVERSITY-
Gonzaga, Angeline A. DANAO CAMPUS
Mariot, Laarnie P
 4. Provide basic wine service

Explain different types of wine to Explain different types of wine

customers to customers
Recommend appropriate wine and Recommend appropriate wine
food combinations to customers and food combinations

Prepare wine glasses and Prepare wine glasses and

accessories for service accessories for service

Clear table Clear table

Date Developed: Document No. CTUDANAO-112727

December 2023 Issued by:
BARTENDING Date Revised:
CEBU
NC II TECHNOLOGICAL Page 9 of 146
Developed by:
Abelo, Bernabe V. UNIVERSITY-
Gonzaga, Angeline A. DANAO CAMPUS
Mariot, Laarnie P
 Using Form No.1.4, convert the Training Gaps into a Training Needs/
Requirements. Refer to the CBC in identifying the Module Title or Unit of Competency of
the training needs identified.

Form No. 1.4: Training Needs

Training Needs Module Title/Module of

(Learning Outcomes) Instruction

Clean bar, equipment and tools

CLEAN BAR AREAS

Clean and maintain public areas

Date Developed: Document No. CTUDANAO-112727

December 2023 Issued by:
BARTENDING Date Revised:
CEBU
NC II TECHNOLOGICAL Page 10 of 146
Developed by:
Abelo, Bernabe V. UNIVERSITY-
Gonzaga, Angeline A. DANAO CAMPUS
Mariot, Laarnie P
 SESSION PLAN

Sector : TOURISM, HOTEL AND RESTAURANT SECTOR

Qualification Title : BARTENDING NC II
Unit of Competency : CLEAN BAR AREAS
Module Title : CLEAN BAR AREAS

Learning Outcomes:

1. CLEAN BAR, EQUIPMENT AND TOOLS

2. CLEAN AND MAINTAIN PUBLIC AREAS

Date Developed: Document No. CTUDANAO-112727

December 2023 Issued by:
Date Revised:
CEBU Page 11 of 146
BARTENDING NC II Developed by:
TECHNOLOGICAL
Abelo, Bernabe V. UNIVERSITY-
Gonzaga, Angeline A. DANAO CAMPUS
Mariot, Laarnie P.
A. INTRODUCTION

The unit of competency “Clean Bar Areas” covers topics which is fundamental in acquiring
knowledge, skills, and attitudes needed for mastering the required skills for trainers. It encompasses the
development of practical skills in supervising work-based training. Tools in planning, monitoring and
evaluation of work-based training shall be prepared during the workshop to support in the implementation of
the training program.

This module is to provide you with a solid foundation in bartending. The content is presented in a
straightforward manner to ensure easy understanding, and after each lesson, you'll have the opportunity to put
your skills to the test with hands-on activities.

Date Developed: Document No. CTUDANAO-112727

December 2023 Issued by:
Date Revised:
BARTENDING NC II CEBU Page 12 of 146
Developed by:
TECHNOLOGICAL
Abelo, Bernabe V. UNIVERSITY-DANAO
Gonzaga, Angeline A. CAMPUS
Mariot, Laarnie P.
B. LEARNING ACTIVITIES
LO 1: CLEAN BAR AREAS
Learning Content Methods Presentat Practic Feedback Resources Time
ion e
• Bar Hygiene Protocol: Read Answer Refer to Learning 1 hr &
Surfaces, Equipment, information Self- Answer key module, 30 mins
and Tools Sheet check #1.1.1 books and
Lecture
#1.1.1 #1.1.1 internet
sources
• Ensuring Equipment Read Answer Refer to Learning 1 hr &
Functionality per information Self- Answer module, 30
Manufacturer’s Discussion Sheet check key#1.1.2 books and mins
Instructions #1.1.2 #1.1.2 internet
sources
• Ensuring Utensil Read Answer Refer to Learning 2
and Glassware information Self- Answer module, hours
Quality: Dirt and Demonstration Sheet #1.1.3 check key#1.1.3 books and
Damage Checks #1.1.3 internet
sources
• Safe Disposal: Read Answer Refer to Learning 1 hour
Managing Broken information Self- Answer module, and 30
Items and Waste Demonstration Sheet #1.1.4 check key#1.1.4 books and mins
Responsibly #1.1.4 internet
sources

Date Developed: Document No. CTUDANAO-112727

December 2023 Issued by:
Date Revised:
BARTENDING NC II CEBU Page 13 of 146
Developed by:
TECHNOLOGICAL
Abelo, Bernabe V. UNIVERSITY-DANAO
Gonzaga, Angeline A. CAMPUS
Mariot, Laarnie P
• Adherence to Lecture Read Answer Refer to Learning 1 hr &
Policy: Preparation information Self- Answer key module, 30 mins
of Reports Sheet check #1.1.5 books and
#1.1.5 #1.1.5 internet
sources
• Standardized Demonstration Read Answer Refer to Learning 2
Closing: Glassware information Self- Answer key module, hours
and Equipment Sheet check #1.1.6 books and
Procedures #1.1.6 #1.1.6 internet
sources
LO 2: CLEAN AND MAINTAIN PUBLIC AREAS
Learning Content Methods Presentat Practic Feedback Resources Time
ion e
• Bar cleaning Read Answer Refer to Learning 1 hr
procedures in bar information Self- Answer module, & 30
surfaces/public areas. Lecture Sheet#2.1.1 check key#2.1.1 books and mins
#2.1.1 internet
sources
• Removing and Safely Read Answer Refer to Learning
Transferring Used information Self- Answer module, 2
Bar Items for Demonstration Sheet #2.1.2 check key#2.1.2 books hours
Cleaning #2.2.2 internet
sources

Date Developed: Document No. CTUDANAO-112727

December 2023 Issued by:
Date Revised:
BARTENDING NC II CEBU Page 14 of 146
Developed by:
TECHNOLOGICAL
Abelo, Bernabe V. UNIVERSITY-DANAO
Gonzaga, Angeline A. CAMPUS
Mariot, Laarnie P
• Hygiene standards for Read Answer Refer to Learning
service counters in information Self- Answer key module, 1 hr
professional Lecture Sheet #2.1.3 check #2.1.3 books and 30
environments #2.1.3 internet mins
sources
• Exceeding Industry Read Answer Refer to Learning
Standards in information Self- Answer key module, 2
Customer Service in Demonstration Sheet check #2.1.4 books hours
Bartending #2.1.4 #2.1.4 internet
sources
C. ASSESSMENT PLAN
• Written Test
• Performance Test
• Oral examination

Date Developed: Document No. CTUDANAO-112727

December 2023 Issued by:
Date Revised:
BARTENDING NC II CEBU Page 15 of 146
Developed by:
TECHNOLOGICAL
Abelo, Bernabe V. UNIVERSITY-DANAO
Gonzaga, Angeline A. CAMPUS
Mariot, Laarnie P
D. TEACHER’S SELF-REFLECTION OF THE SESSION

As a trainer, it's crucial to reflect on fostering a positive learning environment. Emphasize the importance of hygiene,
organization, and efficiency to instill good habits. Provide hands-on demonstrations, encourage questions, and offer constructive
feedback to ensure students grasp key concepts. Assess individual progress regularly and adjust your teaching approach to
accommodate diverse learning styles. Ultimately, aim to empower students with the skills and knowledge needed for maintaining
clean and well-managed bar areas in the hospitality industry.

Bernabe V. Abelo Angeline A. Gonzaga Laarnie P. Mariot

Trainer Trainer Trainer

4 Date Developed: Document No. CTUDANAO-112727

December 2023 Issued by:
Date Revised:
BARTENDING NC II CEBU Page 16 of 146
Developed by:
TECHNOLOGICAL
Abelo, Bernabe V. UNIVERSITY-DANAO
Gonzaga, Angeline A. CAMPUS
Mariot, Laarnie P
Sector: TOURISM (HOTEL AND RESTAURANT)

Qualification Title: BARTENDING NC II

CEBU TECHNOLOGICAL UNIVERSITY DANAO CAMPUS

Sabang, Danao City

Date Developed: Document No. CTUDANAO-112727

5
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II TECHNOLOGICAL Page 17 of 146
Developed by:
Abelo, Bernabe V. UNIVERSITY-
Gonzaga, Angeline A. DANAO CAMPUS
Mariot, Laarnie P
PARTS OF A COMPETENCY-BASED LEARNING MATERIAL

Module Content
Module Cont nt

Module Content

Date Developed: Document No. CTUDANAO-112727

6
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NC II TECHNOLOGICAL Page 18 of 146
Developed by:
Abelo, Bernabe V. UNIVERSITY-
Gonzaga, Angeline A. DANAO CAMPUS
Mariot, Laarnie P
 BARTENDING
COMPETENCY-BASED LEARNING MATERIALS
List of Competencies

No. Unit of Competency Module Title Code

BASIC COMPETENCIES

Participate in workplace 500311105

1 Participate in workplace
communication communication

Working in a team
Work in a team 500311106
environment
2
environment

Practice career Practicing career 500311107

3
professionalism professionalism

Practicing occupational
Practice occupational health and safety
4 health and safety procedure 500311108
procedures

COMMON COMPETENCIES

Develop and update Develop and update industry TRS311201

1
industry knowledge knowledge

Observe workplace Observe workplace hygiene

2 TRS311202
hygiene procedures procedures

Date Developed: Document No. CTUDANAO-112727

7
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BARTENDING Date Revised:
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NC II TECHNOLOGICAL Page 19 of 146
Developed by:
Abelo, Bernabe V. UNIVERSITY-
Gonzaga, Angeline A. DANAO CAMPUS
Mariot, Laarnie P
 Perform computer Perform computer operations
3 TRS311203
operations

4 Perform workplace and Perform workplace and safety TRS311204

safety practices practices

5 Provide effective customer Provide effective customer TRS311205

service service

CORE COMPETENCIES

Clean bar areas Clean bar areas

1 TRS512395

2 Operate bar Operate Bar TRS512396

Prepare and mix Prepare and mix cocktails

3 cocktails and non- and non-alcoholic TRS512397
alcoholic concoctions concoctions

Provide basic wine service Provide basic wine service TRS512398

4

Date Developed: Document No. CTUDANAO-112727

8
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BARTENDING Date Revised:
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NC II TECHNOLOGICAL Page 20 of 146
Developed by:
Abelo, Bernabe V. UNIVERSITY-
Gonzaga, Angeline A. DANAO CAMPUS
Mariot, Laarnie P
 MODULE CONTENT

UNIT OF COMPETENCY : CLEAN BAR AREAS

MODULE TITLE : CLEAN BAR AND EQUIPMENT

MODULE DISCRIPTOR : This module deals with the knowledge, skills

and attitude required to provide general
assistance in maintaining cleanliness of bar
areas, related equipment and tools. It
reflects the role of a “bartender” and/or a
bar utility/back and ma y be part of the role
of a bar attendant.

NOMINAL DURATION : 50 hours

LEARNING OUTCOMES :

At the completion of the module, the trainees/students MUST be

able to:

1. Clean bar, equipment and tools

2. Clean and maintain public areas

Date Developed: Document No. CTUDANAO-112727

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NC II TECHNOLOGICAL Page 21 of 146
Developed by:
Abelo, Bernabe V. UNIVERSITY-
Gonzaga, Angeline A. DANAO CAMPUS
Mariot, Laarnie P
ASSESSMENT CRITERIA:

1. Bar surfaces and equipment were cleaned in accordance with industry standard and
hygiene regulations.
2. Working condition of equipment is checked in accordance with manufacturer’s manual
and instructions
3. Condition of utensils and glassware is checked for dirt and damages.
4. Broken, cracked items and other waste are safely disposed in accordance with
environmental considerations.
5. Reports are prepared in accordance with establishments policy procedures.
6. “Closing up” procedures of glassware and other equipment are accomplished based on
enterprise standards.
7. Identified public areas are promptly cleaned and maintained in accordance with industry
and/or enterprise standards.
8. Empty and unwanted glasses are removed on a regular basis with minimum disruption to
customers.
9. Tables and service counter are cleaned hygienically in accordance with enterprise
requirements and standards.
10. Adherence to customer service is maintained in accordance with industry and/or
enterprise standards.

Date Developed: Document No. CTUDANAO-112727

December 10
2023 Issued by:
BARTENDING Date Revised:
CEBU
NC II TECHNOLOGICAL Page 22 of 146
Developed by:
Abelo, Bernabe V. UNIVERSITY-
Gonzaga, Angeline A. DANAO CAMPUS
Mariot, Laarnie P
LEARNING OUTCOME NO: 2

CONTENTS:

• Bar cleaning procedures in bar surfaces/public areas

• Removing and Safely Transferring Used Bar Items for Cleaning
• Hygiene standards for service counters in professional environments
• Health Act related to basic hygiene requirements in bar area

ASSESSMENT CRITERIA

1. Identified public areas are promptly cleaned and maintained in

accordance with industry and/or enterprise standards.
2. Empty and unwanted glasses are removed on a regular basis with
minimum disruption to customers.
3. Tables and service counter are cleaned hygienically in accordance with
enterprise requirements and standards.
4. Adherence to customer service is maintained in accordance with industry
and/or enterprise standards.

CONDITIONS
The trainee/student must be provided with the following:

EQUIPMENT
Tools:
• Mops
• Disinfectant
• Cleaning Towels
• Pail
• Cleaning brushes
• Soft broom/sweeper

Date Developed: Document No. CTUDANAO-112727

December 11
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BARTENDING Date Revised:
CEBU
NC II TECHNOLOGICAL Page 23 of 146
Developed by:
Abelo, Bernabe V. UNIVERSITY-
Gonzaga, Angeline A. DANAO CAMPUS
Mariot, Laarnie P
 • Hand Gloves • Post mix service points
• Mask • Refrigeration equipment
• Powder Detergents • Ice Maker
• Liquid detergents • Ice bin
• Stain removers • Blenders
• Insecticide spray • Coffee Machines
• Chemical solution • Utensils and tools
• Duster • Glass washers
• Vacuum Cleaner • Glassware
• Floor Polisher • Food containers for garnishes, chips
• Service Counters
• Service Stations • Reference materials:
• Back bar Mirrors • Manuals
• DisplayCounter/shelves • Brochures
• Flooring • Company policy procedure
• Beverage Storage

METHODOLOGIES

• Demonstration
• Lecture
• Discussion
• Self-paced instruction
• Modular

ASSESSMENT METHODS
• Written examination
• Oral Questioning
• Practical Demonstration

Date Developed: Document No. CTUDANAO-112727

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NC II TECHNOLOGICAL Page 24 of 146
Developed by:
Abelo, Bernabe V. UNIVERSITY-
Gonzaga, Angeline A. DANAO CAMPUS
Mariot, Laarnie P
 Learning Experiences
Learning Outcome No.2
CLEAN AND MAINTAIN PUBLIC AREAS

Learning Activities Special Instructions

• Read information sheet #2.1.1 on Bar After reading, the learner is encouraged to
cleaning procedures in bar surfaces/ answer the self-check.

public areas.
Compare answers with Answer Key #2.1.1. You
• Answer Self-Check #2.1.1 are required to get 80% of the total correct
answers. If not, read the information sheets
again to get the required percentage of the
correct answers.
• Read information sheet #2.1.2 on After reading, the learner is encouraged to
Removing and Safely Transferring Used answer the self-check.

Bar Items for Cleaning

The learning contents that you will have to master
safd

are essential in the formation of meaningful

• Answer Self-Check #2.1.2
knowledge and skills on how to effectively remove
and Safely Transferring Used Bar Items for
Cleaning
• Read information sheet #2.1.3 on After reading, the learner is encouraged to answer
the self-check.
Hygiene standards for service counters
in professional environments.
• Answer Self-Check#2.13 Compare answers with Answer Key 2.1.3. You are
required to get 80% of the total correct answers. If
not, read the information sheets again to get the
required percentage of the correct answers.
• Read information sheet on #2.1.4 After reading, the learner is encouraged to answer
the self-check.
• Answer Self-Check #2.1.4 Compare answers with Answer Key #2.1.4. You are
required to get 80% of the total correct answers. If
not, read the information sheets again to get the
required percentage of the correct answers.
Auto feedback After doing all the learning activities, you can
Afte

proceed to the next LO.

Date Developed: Document No. CTUDANAO-112727
December 13
2023 Issued by:
BARTENDING Date Revised:
CEBU
NC II TECHNOLOGICAL Page 25 of 146
Developed by:
Abelo, Bernabe V. UNIVERSITY-
Gonzaga, Angeline A. DANAO CAMPUS
Mariot, Laarnie P
 Information Sheet 2.1.1

BAR CLEANING PROCEDURES IN BAR SURFACES/PUBLIC AREAS

Learning Objectives:
After reading this INFORMATION SHEET 2.1.1, YOU MUST be able to:
1. Know the procedure in cleaning the different bar surface; and
2. Identify the different equipment, tools and its usage.

Procedures in Cleaning Bar Surfaces

1. Service Counters
- Wipe down the station with damp towel from sanitizing bucket.
- Sweep crumbs off counter using spray cleaner if necessary.
- Wipe down bar counters and bar stools.
- Use appropriate unscented detergent if not available use lemon or lime
juice diluted in water
2. Service Station
- empty the large trash receptacles
- Use your lobby broom and dust pan to pick up large food scraps and items that
would be inappropriate to pickup with a vacuum cleaner or difficult to control with
a dust mop or broom.
- Work from the top of the room downward to prevent re-soiling of previously
cleaned surfaces.
- Apply disinfectant cleaner to all surfaces of the sinks (inside, outside, top,
bottom, handles, spout, and any exposed plumbing underneath.
3. Back Bar Mirrors
- Clean mirrors with glass cleaner and a paper towel, or disinfectant cleaner and a
squeegee.

Date Developed: Document No. CTUDANAO-112727

December 14
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NC II TECHNOLOGICAL Page 26 of 146
Developed by:
Abelo, Bernabe V. UNIVERSITY-
Gonzaga, Angeline A. DANAO CAMPUS
Mariot, Laarnie P
4. Display Counter/Shelves
- Wipe all surfaces base unit with disinfectant cleaner. Do not spray the drinks
available in bar using the disinfectant cleaner. Spray the cloth or wring a cloth in a
utility pail of disinfectant cleaner.

- Spot clean Vertical and Horizontal Surfaces. Remove spots and stray marks from
shelves, display cases, cabinets, counters, and other surfaces.

5. Flooring
-Roll up rubber mats and move outside. Unroll the mats on the scrub deck. Hose off
large debris. Using a mop bucket filled with cleaner/degreaser and a deck brush,
scrub the mats until clean. Hose off to rinse. Turn the mats over and scrub the
undersides. Hose off to rinse. Roll the mats up, stand the rolled mats on end, and
allow dripping dry. When the mats are completely dry, move them back inside and
place in correct locations.

- Sweep floor with push broom. Pick up debris with your lobby set. Use the broom
with a sidewards motion to sweep behind low fixtures and along wall edges pulling
debris toward you and away from corners and edges. It may help to press down on
the handle to flatten the bristles in order to sweep underneath very low items.

- Place “Wet Floor ” signs and damp mop floor. Begin mopping at the corner farthest
from the door and work outwards. Pour about half a gallon of disinfectant cleaner
down floor drains as you pass to prevent sewer gasses from backing up into the
room. Leave signage in place until floor is completely dry.

6. Beverage Storage

- Arrange properly the stocks available in the storage area. Start the cleaning from
top to bottom. Apply disinfectant cleaner in the surface by using a clean cloth.

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Here are some things that need to be done several times each shift, as needed:
1. Change water in the glass-washing sinks behind the bar.
2. Change sanitizer water.
3. Empty trash.
4. Break down boxes.
5. Clear dirty dishes from tables and the bar top.
6. Wipe down the bar top, tables, and seats after each use.
7. Wash hands.

Hotel Public area cleaning. Public areas are the common

places and facilitates accessible to in house guest and non-
resident guest. Guest requires common areas to meet, sit
and carry other activities. The place comes under the are
lobby, restaurants, bars, banquets, and other Food and
Beverage Outlets.

Restaurant kitchens and restrooms are two places that health inspectors scrutinize
most when grading a restaurant, but the one of the biggest areas of contact with
customers is at the bar. Bartenders serve food, drinks garnished with fruit, and
other items that can create a high volume of filth in a night's work. If not cleaned
properly, this high traffic and high revenue area quickly becomes unsafe and
unsanitary and could ultimately drive business away. Here are some tips for tackling
the bar area and removing the dirt and bacteria for a proper restaurant cleaning.

Bar Areas of Concern

In the course of an evening at the bar, you may witness drinks spilled, food dropped
on the bar chairs and floor, limes discarded on the ground, and even cigarettes and
other bar items thrown into the mix. A bar is the equivalent of a wait station and a
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kitchen for cocktails combined. Spilled drinks coat the surface of the floor and
penetrate the porous grout lines, while foot traffic grinds food particles between
grout and tile in the floor. Meanwhile, the fruits that garnish drinks attract fruit
flies? As do the liquors themselves, when left uncovered. The combination of food-
related soils, which tend to be oily, and liquids with high sugar content create a
particularly difficult environment to clean. On top of that, brisk bar business tends
to increase restroom traffic as well. Each of these areas, as well as the refrigerators
that hold beer and wine, must be addressed to maintain a high level of cleanliness in
your restaurants. To keep the conditions sanitary, you have to properly clean the
areas after every shift and be prepared to maintain the level of cleanliness during
service.

Traditional cleaning methods for bar floors, counters, ice bins, and refrigerators
involve mops and rags. These outdated cleaning methods often do as much? Maybe
more? Harm than they do good because they tend to spread the matter around
instead of removing it. Dispense-and-vac method of cleaning uses fresh cleaning
solution and vacuum extraction to physically remove the soils, grease and liquid,
which also reduces the risk of cross-contamination.

Rather than dragging dirt and contaminants from the restroom floor to the bar area
and possibly infecting patrons, cleaning system removes soils and bacteria on the
spot. There's no chance to carry contaminants between restaurant areas, because
the mops are eliminated. Using the dispense-and-vac system, which is 30 times
more effective than the old systems, similar techniques are applied to the
refrigerators behind the bar, the ice bins, and other areas where germs can spread.
Bartenders begin the night knowing that the bar area is clean, and they can keep it
that way using tools and disinfectant sprays. As with solutions for commercial
kitchen cleaning, maintaining a healthy environment is typically less expensive than
Date Developed: Document No. CTUDANAO-112727
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using the traditional methods. Takes restaurants to a new level of clean.

Date Developed: Document No. CTUDANAO-112727

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Mariot, Laarnie P
BAR TOOLS AND EQUIPMENTS
These refers to the various utensils, devices, and machines used in bars and
establishments that serve alcoholic beverages. These tools are essential for bartenders
and mixologists to prepare and serve a wide range of drinks, including cocktails, spirits,
and other beverages.

JIGGER

- A two sided measuring tool with

different measures on each side used
to measure the amount of liquor. They
come in various sizes.

MUDDLER

-Use for trashing fruit, or condiments,etc

COCKTAIL SHAKERS
- Use for shaking ingredients in cocktails
and mixed drinks. In cleaning stainless
tools like shakers wipe dry
immediately water drops and stains
with clean cloth to avoid spot
markings. There are two types: the
easiest to use is the three part shaker
consisting of Metal mixing cup, strainer
and measure cap.
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 BAR SPOON

- Use to stir ingredients in a mixing cup or

in a tall glass or mixing cup.

STRAINER

-Fits in the shaker or mixing cup and used

to remove the ice from a mixing cup or
cocktail shaker.

CORKSCREW

-is used for opening wine bottles.

ICE BUCKET
-a metal or insulated ice
bucket will keep your ice cold
and clean.

ICE SCOOPER

-use these to add ice to drinks.

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 ICE TONGS
OR SCOOP
-u se to add ice to drinks. Never handle ice
with your hands, it’s not hygienic. Don’t
use glassware as an ice scoop, the glass
could easily break in your hands..

ELECTRIC BLENDER
-use for drinks with fruit pieces, cream or
ice cream. An electric blender will
smoothly blend thicker ingredients
together.

JUICE SQUEEZER/FRUIT JUICER

-designed to extract juice from lemons or other
citrus fruits such as oranges, grapefruit, or lime.
It is designed to separate and crush the pulp of
the fruit in a way that is easy to operate.

MEASURING CUPS
- primarily to measure the volume of liquid
or solid bartending ingredients such as salt
and sugar..

CAP CATCHER
- Place a cap catcher under your wall
mounted bottle opener to save your
bartenders the extra step of catching
and throwing away the cap.

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 GLASS
RIMMERS
- to coat the rim of your cocktail glasses
in salt or sugar, use a glass rimmer. Just
wet the glass on the sponge portion of
the rimmer, then dip in the salt or
sugar.

HAND GUNS/BAR GUNS

-Is a device used by bars to serve various
types of carbonated and non-carbonated
drinks. A soda gun has the ability to
serve any beverage that is some
combination of syrup, water and carbon
dioxide. This includes soft drinks, iced
tea, carbonated water, and plain water..

Four Basic Styles of Glassware’s

1.Tumbler = 2. Footed =

3. Stemware = 4. Mug =

1. Tumbler – A flat glass that has a bowl but without a stem or a foot
2. Footed – a style of glass in which the bowl sits directly on a base or foot
3. Stem – include any glass having all three features – bowl, foot, stem,
4. Mugs – tumbler with a handle

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 Different Class of Glassware and Usage:

Beer Mug. A glass designed or commonly used for drinking beer.

Highball Glass. A straight-sided glass, often an elegant way to serve many

types of mixed drinks.

Collins Glass. Shaped similarly to a highball glass, only taller, the collins glass was originally
used for the line of collins gin drinks, and is now also commonly used for soft drinks, alcoholic
juice, and tropical/exotic juices such as Mai Tai's.

Old-fashioned Glass. A short, round so called "rocks" glass, suitable for

Cocktails or liquor served on the rocks, or "with a splash".

Shot Glass. Is a small glass designed to hold or measure spirits or liquor, which is either
drunk straight from the glass ("a shot") or poured into a cocktail.

Pilsner Glass. Used for many types of light beers, including pale lager or pilsner.

Zombie Glass. Its original purpose was to hold a drink called the Zombie, though the glasses are
now used for various other drinks

Sherry Glass. The preferred glass for aperitifs, ports, and sherry. The copita,
with its aroma enhancing narrow taper, is a type of sherry glass.

Brandy Snifter Glass. Ashort stemmed glass whose vessel has a wide bottom and a
relatively narrow top. It is mostly used to serve aged brown spirits such as brandy and whisky.

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24 Date Developed: Document No. CTUDANAO-112727
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 Cocktail Glass. A cone-shaped bowl placed upon a stem above a flat base.
It is mainly used to serve cocktails.

Margarita Glass. This slightly larger and rounded approach to a cocktail glass has a broad-
rim for holding salt, ideal for margaritas. It is also used in daiquiris and other fruit drinks.

Champagne Saucer Glass. Is a shallow, broad-bowled, stemmed glass, commonly

used at wedding receptions, often stacked in layers to build a champagne tower.

Poco Grande Glass. A type of stemmed cocktail glass with a curved, tulip-shaped bowl.
Often used to serve cocktails such as daiquiris and Singapore Slings, and even used to serve
desserts.
Cordial Glass. Small and stemmed glasses used for serving
small portions of your favorite liquors at times such as after a meal.

Irish Coffee Glass. Replaces the average mug for good-looking hot cocktails. This
footed glass mug holds between 8 and 12 ounces and is made of heat-resistant glass.

White Wine Glass. A clear, thin, stemmed glass with an elongated oval bowl tapering
inward at the rim.

Red Wine Glass. A clear, thin, stemmed glass with a round bowl tapering inward at the rim.

Champagne Flute Glass. Is a stem glass with a tall, narrow bowl. The bowl of a flute may resemble a
narrow wine glass as seen in the illustration; or a trumpet shape; or

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be very narrow and straight-sided. Suitable in for serving sparkling wine.

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Champagne Flute Glass. Is a stem glass with a tall, narrow bowl. The bowl of a
flute may resemble a narrow wine glass as seen in the illustration; or a trumpet
shape; or be very narrow and straight-sided. Suitable in for serving sparkling
wine.

Water Goblet. It usually has a cup that holds the liquid, a narrow stem, and a wide base. It is
often made of cut glass and used to hold water.

Hurricane Glass. A tall, elegantly cut glass named after it's hurricane-lamp-
like shape, used for exotic/tropical drinks.

Care of Glassware:

Glass is fragile and can break if not handled or cared for properly. Sometimes breakage is
unavoidable, but you can minimize breakage by following these simple instructions.
• Never stack your glasses
• Never carry glasses in bouquets
• Do not add ice to a hot glass
• Keep an adequate supply of glassware on hand
• Never use a glass in place of an ice scoop
• Never use a glass to carry or store flatware
• Never let the beer tap come in contact with the glass
• Take care when bussing
• Never serve a beverage in a chipped or cracked glass

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 Self- Check 2.1.1

A. Read the questions carefully and select the correct answer. Write only the letter of your
choice in your quiz notebook.

Multiple Choice: Read the questions carefully. On your answer sheet, write the letter of the
correct answer.

1. It is a common places and facilitates accessible to in house guest and non-resident guest.
a. Kitchen c. Public Areas
b. Private Areas d. Storage Room
2. A clear, thin, stemmed glass with an elongated oval bowl tapering inward at the rim
a. White wine glass c. Champagne flute glass
b. Red wine glass d. Sherry glass
3. Which of the following is an example of traditional cleaning method?
a. Vacuum c. Robotic window cleaner
b. Mops/rags d. Microfiber mop
4. A cone-shaped bowl placed upon a stem above a flat base. It is mainly used to serve cocktails.
a. Margarita glass c. Champagne saucer glass
b. Poco grande glass d. Cocktail glass
5. A tool use to stir ingredients in a mixing cup or in a tall glass or mixing cup.
a. Straw c. Muddler
b. Bar spoon d. Tong

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5. A tool use to stir ingredients in a mixing cup or in a tall glass or mixing cup.
a. Straw c. Muddler
b. Bar spoon d. Tong
6. A tall, elegantly cut glass named after it's hurricane-lamp-like shape, used for exotic/tropical
drinks

a.Margarita glass c. Hurricane glass

b. Poco grande glass d. Cocktail glass

7. It is use for drinks with fruit pieces, cream or ice cream. An electric blender will smoothly
blend thicker ingredients together.
a. Electric Blender c. Muddler
b.Bar spoon d. Measuring cups

8. These refers to the various utensils, devices, and machines used in bars and establishments
that serve alcoholic beverages.
a. Bucket c. Bar tools and equipment
b. Bar spoon d. Cleaning Materials

9. A type of stemmed cocktail glass with a curved, tulip-shaped bowl. Often used to serve
cocktails such as daiquiris and Singapore Slings, and even used to serve desserts.
a. Margarita glass c. Hurricane glass
b.Poco grande glass d. Cocktail glass

10. It usually has a cup that holds the liquid, a narrow stem, and a wide base. It is often made of
cut glass and used to hold water.
a. Straw c. Muddler
b. Bar spoon d. Water Goblet

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ANSWER KEY

1. C. PUBLIC AREAS

2. B. RED WINE GLASS

3. B. M O P S / R A G S

4. D. COCKTAIL GLASS

5. B. BAR SPOON

6. C. HURRICANE GLASS

7. A. ELECTRIC BLENDER

8. C. BAR TOOLS AND EQUIPMENT

9. B. POCO GRANDE GLASS

10. D. WATER GOBLET

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 Information Sheet 2.1.2

REMOVING AND SAFELY TRANSFERRING USED BAR ITEMS FOR

CLEANING

Learning Objectives:
After reading this INFORMATION SHEET #2.1.2, YOU MUST be able to:

1. Adeptly understand safe removal techniques for used bar items, prioritizing correct handling
procedures to reduce risk securing safety environment; and
2. Ensure basic principles on proper handling bar items and it’s maintenance.

INTRODUCTION

There will always be a need to remove used and unwanted items from the service
area during service and return them to the kitchen. This section identifies the need for
this action, describes items which may need to be processed in this way and identifies
the locations to which items may need to be removed. The need to remove items.
Clearing
Removing items from the dining area/service area to the kitchen
is referred to as ‘clearing’. When wait staff/servers remove
items from guest tables to the waiter’s station this is also referred
to as ’clearing’. It is called ‘clearing the table’
Importance of and need for clearing
Clearing items from bar stations/service points is important for the
ff reasons:
1. It eliminates clutter at the service points/stations and gives
wait staff/servers to work.
2. It makes the service area look more attractive and presentable
to guests.

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3. It makes for you to place your next delivery of wine and food
4. It enables used items to be taken to the dish washing area so they can be cleaned and
re-used
5. It provides another opportunity for communication between you and the bar servers.

Points to note when clearing

When clearing you should pay attention to the following:

1. Always try to communicate with the bartender staff/servers when clearing. This may
be verbal communication (you should ask if they need anything, or they may ask you for
something) or just eye contact to determine if they want something or they need you to
do something.
2. Try to bring something back every time you return to the bar after taking something in
to the service point. The aim is to never return empty-handed if there are things
to be brought back
3. Be as quiet as possible. Stacking plates and clearing can be a potentially
noisy activity so keep noise to the absolute minimum: the quieter you are, the
more guests will enjoy their wine.
4. Make sure the waiter’s bar station/service area is clear before you take wine
and food into the dining area/service area. You need to avoid a situation where
you take plates and trays into the area only to find there is nowhere to put
them.
5. Walk at a safe pace when removing items and look where you are going to avoid
knocking into guests, other staff or furniture. Always give way to guests.
6. Loading your tray in a structured way which will include:
⚫ Scraping plates

⚫ Taking cutlery off plates

⚫ Balancing the load

⚫ Not stacking items too high

⚫ Ensuring you do not overload the tray

⚫ Making sure nothing will fall off the tray when you lift and carry it.

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 33
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 ITEMS WHICH MAY NEED TO CLEAR

Used items. These are items of crockery and cutlery guests have used and have
finished with. They will have been cleared from the table by the wait staff and moved
to the waiter’s station for you to collect. These items will include:
Plates and bowls
Cups and saucers
Jugs
All sorts of cutlery

Items no longer needed by diners. These also will have been cleared from the table
by wait bar staff when they are identified as being ‘no longer needed’. Items in this
category may include:
Items of cutlery and crockery set as part of the cover but not required because, for
example, a guest did not arrive or their menu selection meant the item was not
required
Condiments
Menus
Soiled napkins and unused serviettes

Clearing of glassware and drink-related items

The clearing of used and/or unwanted glasses, water jugs and empty
bottles and cans may be the responsibility of beverage wait staff or
bar staff but you must always be prepared to assist as required to
help clear these items.
This may mean:

- Carrying empty glasses (used and/or unused) to the bar service

point or taking them to the kitchen from where bar staff will collect them for
processing (washing, polishing, storing).
- Taking empty bottles and cans into the kitchen (or bar) area and disposing of
them into appropriate rubbish containers to facilitate recycling.

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 SELF-CHECK 2 .1.2

Answer the following questions:

• What i s t h e p r i m a r y g o a l w h e n c o m m u n i c a t i n g wi t h b a r t e n d e r o r
s e r v e r s d u r i n g t h e c l e a ri n g p r o c e s s , a c c o r d i n g t o t h e i n f o r m a t i o n
sheet?
• When removing items, why is it important to walk at a safe place and be
mindful of your surroundings?
• According to the information sheet, what are some key considerations when
loading your tray for clearing items?

TASK SHEET 2.1.2

Title 1. REMOVING AND SAFELY TRANSFERRING USED BAR ITEMS FOR

CLEANING
Performance Objective:
Given required pattern tools and the drafted block patterns, you should be
able to perform in 1hr.

1. Perform segregation and treatment of tools with wear corrosion

according to maintenance plan and procedures.
Tools

Implements

Equipment

Perform the following:

1. Gather the necessary cleaning supplies
2. Follow the proper steps for cleaning, ensuring all surfaces are sanitized.
3. Pay attention to detail, including corners and hard-to-reach areas. Observe safety
precautions while doing the task
4. Time your Self
Assessment Method:
Observation
Interview

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Mariot, Laarnie P
 PERFORMANCE CRITERIA CHECKLIST 2 .1.2

Service Counter Hygiene and Clearing Procedures

Name: __________________________ Date: ____________________

Task 1: Service Counter Hygiene

[ ] Gathered necessary cleaning supplies.

[ ] Demonstrated knowledge of proper cleaning and sanitation steps.
[ ] Thoroughly cleaned all surfaces, including corners and hard-to-reach areas.
[ ] Completed the task efficiently within the designated time.
[ ] Provided clear before-and-after photos of the service counter.
[ ] Summarized the cleaning process, addressing any challenges faced.

Task 2: Clearing Procedures

[ ] Simulated a dining area with tables set for service.

[ ] Utilized appropriate tools and containers for clearing items.
[ ] Demonstrated effective communication with bartenders or servers.
[ ] Loaded the tray following the structured method outlined in training.
[ ] Walked at a safe pace, avoiding collisions with imaginary guests or obstacles.
[ ] Recorded a clear video of the clearing process.
[ ] Provided a brief reflection on the experience, noting improvements or challenges.

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Task 3: Knowledge Assessment
[ ] Completed the multiple-choice assessment with accurate responses.
[ ] Demonstrated understanding of key concepts, including communication and loading
trays.
Overall Evaluation:
[ ] Completed all tasks accurately and efficiently.
[ ] Demonstrated a high level of understanding of service counter hygiene and clearing
procedures.
[ ] Applied proper techniques, adhering to safety and hygiene standards.
[ ] Showed effective communication skills during the clearing process.
[ ] Submitted all required documentation in a well-organized portfolio

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Mariot, Laarnie P
 Information Sheet 2.1.3

HYGIENE STANDARDS FOR SERVICE COUNTERS IN PROFESSIONAL

ENVIRONMENTS

Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:

1. Understand the importance of hygiene standards in professional environment;

2. Learn the essential practices for maintaining a hygienic service counter; and
3. Develop skills to implement and uphold hygiene standards

INTRODUCTION

In the realm of professional environments, maintaining impeccable hygiene standards

for service counters is not just a matter of cleanliness - it is a fundamental aspect of ensuring
the health and safety of both customers and employees. A pristine service counter not only
reflects the professionalism and commitment of an establishment but also plays a vital role in
upholding its reputation and fostering trust among patrons. In this lesson, we will delve into
the essential elements of maintaining hygiene standards for service counters in professional
environments. From cleanliness and sanitation practices to proper food handling techniques,
we will explore the key factors that contribute to a hygienic service counter environment. By
understanding and implementing these guidelines, businesses can create a safe and welcoming
space that safeguards the well-being of everyone involved. Let's embark on this journey to
discover the fundamental principles of maintaining hygiene standards for service counters in
professional environments.

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 In a professional environment, maintaining high hygiene standards for service counters
is of utmost importance. This ensures the safety and well-being of both customers and
employees, while also upholding the reputation and trust of the establishment. Here are some
key aspects to consider when it comes to hygiene standards for service counters in
professional environments:
1. Cleanliness and Sanitation: Regular cleaning and sanitization of service counters
are essential to prevent the spread of germs and maintain a hygienic environment. This
includes wiping down surfaces, removing any food debris, and using appropriate cleaning
agents to eliminate bacteria effectively.
2. Hand Hygiene: Proper hand hygiene is crucial for all staff members working at the
service counter. Employees should wash their hands regularly with soap and warm water for at
least 20 seconds. Hand sanitizers should also be readily available for use.
3. Food Handling Practices: Following safe food handling practices is essential to
prevent cross-contamination and foodborne illnesses. Staff should be trained on proper food
handling techniques, such as using separate cutting boards for raw and cooked foods, storing
perishable items at appropriate temperatures, and avoiding bare-hand contact with ready-to-eat
foods.
4. Personal Hygiene: Employees working at service counters should maintain good
personal hygiene. This includes wearing clean and appropriate uniforms or attire, tying back
long hair, and refraining from wearing excessive jewelry or accessories that could potentially
contaminate food.
5. Equipment and Utensil Sanitization: Regular cleaning and sanitization of
equipment and utensils used at the service counter are crucial to prevent the spread of germs.
This includes regularly washing and sanitizing utensils, cutting boards, and other tools used
for food preparation.
Date Developed:
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 6. Pest Control: Implementing effective pest control measures is essential to maintain a
hygienic environment at the service counter. Regular inspections, proper waste management,
and sealing any potential entry points can help prevent pests from contaminating the area.
7. Training and Education: Providing comprehensive training and education to staff
members is vital to ensure that they understand and follow proper hygiene standards. This
includes regular training sessions on hygiene practices, food safety protocols, and the
importance of maintaining cleanliness at the service counter.
8. Regular Inspections: Conducting regular inspections of the service counter area can
help identify any areas that may need improvement or require immediate attention. This can
include checking for cleanliness, ensuring proper storage of food items, and verifying that
hygiene standards are being met.

Clean and Sanitize Service Counter

- This image showcases a service counter that
has been thoroughly cleaned and sanitized, adhering
to hygiene standards in a professional environment.

Proper Food Handling at Service Counter

This image illustrates a service counter
where employees are practicing proper food
handling techniques, including wearing gloves,
using utensils, and maintaining cleanliness.

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 Self- Check 2.1.3

Instruction: Encircle the Letter of the Correct Answer.

1.What is the primary purpose of maintaining impeccable hygiene standards for service
counters in professional environments?

A) Aesthetic appeal C) Cost reduction

B) Reputation and trust D) Employee satisfaction

2.Which aspect is crucial for preventing cross-contamination and foodborne illnesses at the
service counter?

A) Hand hygiene C) Personal attire

B) Equipment cleanliness D) Pest control measures

3.What does proper hand hygiene entail for staff members working at the service counter?

A) Using hand sanitizers only

B) Washing hands with soap and warm water for at least 20 seconds
C) Wearing gloves at all times
D) Using antibacterial wipes regularly

4.Which factor contributes to a safe and welcoming service counter environment?

A) Excessive jewelry and accessories C) Proper food handling practices

B) Pest infestation D) Unsensitized equipment

5.What is an essential practice for maintaining personal hygiene among employees at the
service counter?

A) Wearing excessive jewelry

B) Regular handwashing
C) Unkempt uniforms
D) Long, untied hair

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6.Why is regular inspection of the service counter area important?

A) To reduce costs
B) To identify areas needing improvement
C) To promote employee satisfaction
D) To enhance aesthetic appeal

7.Which image illustrates a service counter adhering to hygiene standards through thorough
cleaning and sanitization?

A) Clean and Sanitize Service Counter

B) Proper Food Handling at Service Counter

8.What is the significance of providing comprehensive training and education to staff

members?

A) Employee uniformity
B) Enhanced aesthetic appeal
C) Adherence to proper hygiene standards
D) Cost reduction

9.What does the image "Proper Food Handling at Service Counter" emphasize?

A) Pest control measures

B) Personal hygiene
C) Foodborne illnesses
D) Proper food handling techniques

10.Which factor is NOT mentioned as a key aspect of maintaining hygiene standards for
service counters?

A) Pest control
B) Cost reduction
C) Regular inspections
D) Equipment and utensil sanitization

42 Date Developed: Document No. CTUDANAO-112727

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 ANSWER KEY:

1. B) Reputation and trust

2. A) Hand hygiene

3. B) Washing hands with soap and warm water for at least 20 seconds

4. C) Proper food handling practices

5. B) Regular handwashing

6. B) To identify areas needing improvement

7. A) Clean and Sanitize Service Counter

8. C) Adherence to proper hygiene standards

9. D) Proper food handling techniques

10.B) Cost reduction

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 Information Sheet 2.1.4

EXCEEDING INDUSTRY STANDARDS IN CUSTOMER SERVICE IN BARTENDING

Learning Objectives:
After reading this INFORMATION SHEET #2.1.4, YOU MUST be able to:

1. Master mixology techniques for unique and high-quality cocktails

2. Enhance interpersonal communication skills to build rapport with customers and create a
positive atmosphere at the bar
3. Acquire the skills needed to deliver outstanding customer service consistently.

INTRODUCTION

Welcome to the dynamic world of bartending, where creativity, precision, and customer
service elevate drinks into memorable experiences. This course focuses on surpassing industry
standards by mastering mixology, honing interpersonal skills, and excelling in service excellence.
Explore the origins of beverages, build connections through effective communication, and learn to
provide unparalleled hospitality. Get ready to raise the bar and exceed expectations in customer service.
Cheers to a journey of skill refinement, innovation, and exceptional bartending!

Lesson 1: Mastering Mixology Techniques and Product Knowledge

I. Explore the origins and characteristics of various beverages

⚫ WINES

Grape Varieties:

1. Chardonnay
- Flavors: Ranges from crisp green apple and citrus to buttery and oaky.
- Regions: Burgundy (France), California, Australia.

2. Sauvignon Blanc
- Flavors: Herbaceous, zesty, and often with notes of tropical fruits.
- Regions: New Zealand, France (Sancerre), California.

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3. Riesling
- Flavors: Can range from dry to sweet; often has floral and fruity notes.
- Regions: Germany, Alsace (France), Washington State.

4. Cabernet Sauvignon
- Flavors: Blackcurrant, plum, sometimes with green bell pepper or mint.
-Regions: Bordeaux (France), Napa Valley (California), Australia.

5. Merlot
- Flavors: Soft, ripe plum, and berry flavors with a velvety texture.
- Regions: Bordeaux (France), California, Italy.

6. Pinot Noir
-Flavors: Red berries, cherry, and earthy notes; light-bodied.
-Regions: Burgundy (France), Oregon, New Zealand.

7. Syrah/Shiraz
-Flavors: Blackberry, pepper, and often smoky or spicy.
-Regions: Rhône Valley (France), Barossa Valley (Australia), California.

8. Zinfandel
- Flavors: Blackberry, pepper, and sometimes jammy fruit.
- Regions: California (especially Napa and Sonoma), Italy.

Wine Regions:

1. Bordeaux (France)
- Known for Cabernet Sauvignon, Merlot, and blends.
- Subregions: Margaux, Pauillac, Saint-Émilion.

2. Burgundy (France)
- Famous for Pinot Noir and Chardonnay.
- Subregions: Côte d'Or, Chablis, Côte Chalonnaise.

3. Napa Valley (California)

- Known for Cabernet Sauvignon, Chardonnay, and Merlot.
- Diverse microclimates.

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4. Tuscany (Italy)
- Famous for Sangiovese grape (Chianti, Brunello di Montalcino).
- Super Tuscans blend local and international varieties.

5. Rioja (Spain)
- Known for Tempranillo grape; often aged in oak barrels.
- Crianza, Reserva, and Gran Reserva classifications.
6. Marlborough (New Zealand)
- Famous for Sauvignon Blanc with vibrant acidity.
- Intense tropical and citrus flavors.

Winemaking Techniques:

1. Fermentation - Conversion of grape sugars into alcohol; can be in stainless steel or oak.
2. Aging -Oak barrels add flavors and aromas; aging can occur in stainless steel or glass too.
3. Blending -Combining different grape varieties or batches to achieve a desired style.
4. Malolactic Fermentation -Converts harsh malic acid to softer lactic acid, giving a creamy texture.
5. Terroir -The impact of soil, climate, and geography on grape characteristics.
6. Organic and Biodynamic Farming -Sustainable practices avoiding synthetic pesticides and
chemicals.

SPIRITS

1. Whiskey
Types: Scotch (from Scotland), Bourbon (mainly from the U.S., especially Kentucky), Rye
(North America), Irish whiskey.
Production: Fermented grain mash, aged in wooden barrels.
Flavors: Vary widely; can include notes of vanilla, caramel, spice, and smokiness.

2. Vodka
Origin: Russia and Poland.
Ingredients: Traditionally distilled from grains or potatoes.
Characteristics: Odorless, flavorless, and versatile; can be made from various ingredients.

3. Rum
Types: Light, dark, spiced, aged, and more.
Production: Distilled from sugarcane byproducts (molasses) or sugarcane juice.

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4. Gin
Ingredients: Juniper berries and other botanicals (coriander, citrus peels, etc.).
Flavors: Predominantly juniper, but can include a wide range of botanical flavors.
Cultural Context: Associated with England and the classic cocktail, the Gin and Tonic.

5. Tequila
Origin: Mexico.
Types: Blanco (unaged), Reposado (rested), Añejo (aged), Extra Añejo (ultra-aged).
Production: Blue agave plant fermentation and distillation.
Flavors:Earthy, herbal, with notes of agave; aging adds complexity.

6. Brandy/Cognac
Origin: Cognac is a type of brandy from the Cognac region in France.
Ingredients: Distilled wine or fermented fruit juice.
Flavors: Fruity, often with warming qualities; Cognac has specific aging classifications.

COCKTAILS

Classic Cocktails and Their Cultural Roots:

1. Martini
Ingredients: Gin or vodka, dry vermouth.
Cultural Roots: Originated in the United States, became associated with sophistication and
glamour.
2. Old Fashioned
Ingredients: Whiskey, sugar, bitters, water.
Cultural Roots: One of the oldest known cocktails; associated with the 19th century.
3. Margarita
Ingredients Tequila, triple sec, lime juice.
Cultural Roots Originated in Mexico, associated with beach culture and laid-back vibes.
4. Mojito
Ingredients: White rum, sugar, lime juice, soda water, mint.
Cultural Roots: Cuban cocktail associated with refreshing tropical vibes.
5. Negroni
Ingredients: Gin, vermouth, Campari.
Cultural Roots: Italian cocktail with a bitter-sweet profile, gained popularity in the early 20th century.
6. Cosmopolitan
Ingredients: Vodka, triple sec, cranberry juice, lime juice.
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II. What is an Alcoholic and Non-alcoholic drinks?

ALCOHOLIC DRINKS
Alcoholic drinks, commonly referred to as alcoholic beverages, encompass a wide array of libations
containing ethanol, a product of yeast fermentation of sugars. The categories of alcoholic drinks are
diverse, with some well-known examples being beer, crafted from malted barley, hops, water, and yeast,
offering varieties like lagers and ales. Wine, another popular category, is created by fermenting crushed
grapes or other fruits, resulting in red, white, rosé, and sparkling variations. Spirits, or hard liquor,
boast higher alcohol content and include well-known options such as whiskey, vodka, rum, gin, tequila,
and brandy. Cocktails, mixed concoctions of various alcoholic and non-alcoholic components, showcase
creativity and flavor combinations, while liqueurs are sweetened spirits infused with additional flavors.
Fortified wines, like Port and Sherry, incorporate added alcohol, often fortified with brandy. It is
essential to consume alcoholic drinks responsibly, considering their alcohol by volume (ABV) content,
and to adhere to legal drinking ages and regulations that vary across regions.

NON-ALCOHOLIC DRINKS, also known as non-alcoholic beverages, offer a diverse and refreshing array
of options for those who choose to abstain from alcohol or for various occasions where alcohol is not
appropriate. These beverages range from simple and classic choices like water, tea, and coffee to more
elaborate and creatively crafted mocktails and artisanal sodas. Mocktails mirror the flavors and
presentation of traditional cocktails without the inclusion of alcohol, providing a delightful experience
for individuals seeking a non-alcoholic alternative. Additionally, artisanal sodas made with unique
flavor combinations and high-quality ingredients have gained popularity, appealing to those looking for
sophisticated and flavorful non-alcoholic options. With an emphasis on health and wellness, many non-
alcoholic drinks incorporate fresh fruits, herbs, and botanicals, contributing to a vibrant and diverse
landscape of beverages suitable for various tastes and preferences. Whether enjoyed as a standalone
refreshment or paired with a meal, non-alcoholic drinks contribute to the inclusive and dynamic world
of beverage choices.

Lesson 2: Elevating interpersonal Skills and Communication

1. Enhance communication skills to build rapport with customers

- To enhance communication skills and build rapport with customers, several key strategies can be
employed. Active listening is foundational; by attentively listening to customers, summarizing their
points, and avoiding interruptions, a more meaningful connection can be established. Demonstrating
empathy is equally vital—putting oneself in the customer's shoes, acknowledging their feelings, and
expressing genuine care contribute to a positive rapport. Clear and concise communication is
paramount, ensuring that information is relayed in an understandable manner without unnecessary
jargon. Positive body language, including maintaining eye contact and open gestures, helps convey
sincerity and fosters a comfortable environment. Adaptability is crucial; tailoring communication styles

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to match customer preferences and being mindful of cultural differences enhances effective interaction.
Asking open-ended questions encourages customers to share more, fostering engagement and
demonstrating genuine interest. Using positive language and framing messages in an optimistic light
contributes to a constructive dialogue. Seeking feedback and continuous improvement, along with
conflict resolution skills, are essential aspects of effective communication. Building product knowledge
instills confidence in customers, while expressing gratitude for their business contributes to a positive
overall experience. Maintaining professionalism—courtesy, respect, and a positive attitude—ensures
that customer interactions are not only effective but also leave a lasting positive impression. By
consistently applying these strategies, one can refine communication skills and successfully build
rapport with customers, ultimately contributing to customer satisfaction and loyalty.

3. Learn active listening techniques for understanding customer preferences

-Learning active listening techniques is instrumental in understanding customer preferences and
providing a more personalized and satisfactory experience. Active listening involves fully engaging with
the customer, not only hearing their words but also comprehending the underlying emotions and
concerns. To acquire this skill, one must focus on being fully present during interactions, avoiding
distractions and giving undivided attention to the customer. Additionally, paraphrasing or summarizing
what the customer has expressed helps to confirm understanding and provides an opportunity for
clarification. Non-verbal cues, such as nodding or using affirmative gestures, convey attentiveness and
encourage the customer to share more details about their preferences. Mirroring the customer's
emotions and using empathetic responses create a connection, demonstrating that their feelings are
acknowledged and valued. Regular practice of these active listening techniques, combined with a
genuine curiosity about customer preferences, enables a more nuanced understanding of their needs
and desires, leading to more effective and tailored service.

3. Practice recommending personalized drink options to enhance customer satisfaction

- Practicing the art of recommending personalized drink options is pivotal in elevating customer
satisfaction in the beverage industry. Firstly, cultivating a deep understanding of the diverse range of
beverages available is essential. This includes not only the ingredients and flavor profiles but also an
awareness of current trends and customer preferences. Actively engaging with customers by asking
open-ended questions about their flavor preferences, mood, or occasion helps gather pertinent
information for tailored recommendations. Experimenting with different combinations of ingredients
and being familiar with classic and contemporary recipes enables a bartender or server to suggest
options that align with the customer's taste profile. Additionally, staying attuned to customer feedback
and adjusting recommendations based on their responses fosters a continuous improvement process.
Regularly updating and expanding product knowledge, coupled with a genuine enthusiasm for the craft,
enables the seamless delivery of personalized drink suggestions. Through consistent practice and a
commitment to customer satisfaction, recommending personalized drink options becomes an art that
not only meets but exceeds customer expectations.

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 Lesson 3: Implementing Service Excellence and Problem Resolution

1. Understand the components of outstanding customer service in bartending.

Outstanding customer service in bartending encompasses several key components. Firstly, bartenders
should possess in-depth product knowledge, understanding the ingredients, preparation methods, and
presentation of the drinks they serve. Effective communication is crucial, requiring bartenders to be
friendly, approachable, and adept at active listening to understand and cater to customer preferences.
Efficiency is also vital, as bartenders must handle a high volume of orders while maintaining quality
service. Attentiveness involves recognizing when customers need service and being proactive in
meeting their needs. Additionally, a professional appearance and presentation contribute to a
positive first impression, both in terms of personal grooming and the visual appeal of the drinks served.

Problem-solving skills are essential for addressing customer issues promptly and diplomatically. A
friendly and engaging personality fosters a positive atmosphere and encourages customer
interaction. Responsible alcohol service, adhering to local laws and regulations, is a fundamental
aspect of outstanding bartending. Adaptability to different customer preferences and situations, along
with teamwork and collaboration with other staff members, contributes to a cohesive and customer-
centric environment. By focusing on these components, bartenders can create memorable experiences
that exceed patrons' expectations and contribute to positive word-of-mouth.

2. Develop proactive strategies for addressing customer concerns.

Developing proactive strategies for addressing customer concerns in bartending involves a multi-
faceted approach. Firstly, establishing preemptive communication channels ensures that customers
are informed about any potential delays or limitations in service from the outset, setting clear
expectations. Active observation is key, encouraging bartenders to keenly observe customers for signs
of dissatisfaction and empowering them to address issues before they escalate. Implementing accessible
customer feedback channels, such as suggestion boxes or online surveys, allows for ongoing
evaluation and proactive responses to recurring concerns. Thorough staff training in conflict
resolution equips bartenders with the skills needed to handle challenging situations professionally.
Regular check-ins with customers during their visit help identify concerns early on, and anticipating
high-volume periods enables the proactive allocation of resources and communication of potential
delays. Personalized service recovery efforts, including gestures of appreciation, demonstrate a
commitment to customer satisfaction. Empowering staff to make on-the-spot decisions and
maintaining consistent quality control contribute to a positive customer experience. Lastly, proactive
maintenance of equipment and the physical environment helps prevent service disruptions and
enhances overall customer satisfaction. These strategies collectively create a customer-centric
environment that not only addresses concerns promptly but also works towards preventing them,
fostering customer loyalty.

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3. Learn problem resolution techniques to handle challenges with professionalism.

Learning effective problem resolution techniques is essential for bartenders to navigate challenges
with professionalism and maintain a positive customer experience. Firstly, cultivating strong
communication skills is crucial; active listening helps bartenders fully understand customer concerns
before responding thoughtfully. Acknowledging the issue promptly and with empathy is key, as it
validates the customer's feelings and demonstrates a commitment to addressing the problem. Offering
solutions rather than focusing solely on the issue allows bartenders to engage in constructive problem-
solving. When faced with challenging situations, maintaining composure and remaining calm is
paramount; this not only diffuses tension but also preserves the professional atmosphere of the
establishment. Additionally, seeking input from colleagues or supervisors can provide valuable
perspectives and potential solutions. Taking ownership of the situation and following up with the
customer to ensure satisfaction shows dedication to resolving issues thoroughly. By mastering these
problem resolution techniques, bartenders can handle challenges professionally, contributing to a
positive and customer-focused environment.

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 Self- Check 2.1.4
Multiple Choice. Choose the best answer.

1. What is a crucial component of outstanding customer service in bartending?

a. Ignoring customer feedback
b. Pouring drinks quickly without interaction
c. Understanding and meeting customer needs
d. Discouraging customer engagement

2. What is the goal of enhancing communication skills in bartending?

a. Keeping conversations short and efficient
b. Building rapport with customers
c. Avoiding customer interactions
d. Memorizing cocktail recipes

3. What is the primary focus of exploring the origins and characteristics of various beverages in
mixology?
a. Creating popular cocktails
b. Understanding cultural significance
c. Memorizing historical dates
d. Identifying glassware

4. Why is developing proactive strategies important for addressing customer concerns?

a. To avoid addressing concerns altogether
b. To address concerns only when asked
c. To handle concerns before they escalate
d. To pass concerns to a manager

5. Why is active listening crucial for understanding customer preferences?

a. To make customers feel ignored
b. To speed up service
c. To guess their preferences
d. To provide personalized recommendations

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6. Which of the following is a key aspect of acquiring advanced mixology techniques?
a. Learning how to count money
b. Perfecting the art of garnishing
c. Memorizing customer names
d. Understanding the stock market

7. How does learning problem resolution techniques contribute to handling challenges with
professionalism?
a. By avoiding challenges altogether
b. By dismissing customer concerns
c. By addressing challenges effectively and respectfully
d. By blaming customers for challenges

8. How does recommending personalized drink options contribute to enhancing customer

satisfaction? a. It speeds up service
b. It shows an understanding of customer preferences
c. It eliminates choices for customers
d. It discourages customer interaction

9. Why is it essential to develop an in-depth understanding of both alcoholic and non-alcoholic

drinks in mixology?
a. To impress customers with extensive knowledge
b. To comply with legal regulations
c. To minimize drink options for simplicity
d. To limit the menu offerings

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 Answer Key (Self-Check #2.1.4)

1. C. Understanding and meeting customer needs

2. B. Building rapport with customers
3. B. Understanding cultural significance
4. C. To handle concerns before they escalate
5. D. To provide personalized recommendations
6. B. Perfecting the art of garnishing
7. C. By addressing challenges effectively and respectfully
8. B. It shows an understanding of customer preferences
9. A. To impress customers with extensive knowledge

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 TASK SHEET 2.1.4

Title: CUSTOMER CONNECTION CHALLENGE

Performance Objective:
Demonstrate exceptional interpersonal skills and effective communication in a
simulated bartending environment.
Equipment/Tools: Bar and Equipment tools

Steps/Procedure:
• Imagine you are the head bartender at a newly opened upscale cocktail lounge,
and your goal is to create a welcoming and engaging atmosphere for the guests.
In this challenge, you will interact with a diverse group of customers, each with
different preferences and personalities.

Task Components:
1. Customer Engagement
❖ Greet each guest with enthusiasm and a warm welcome.
❖ Initiate small talk and find common ground to build rapport.
❖ Display a genuine interest in the customers' experience.

2. Active Listening and Recommendations

❖ Engage in active listening to understand customers' drink preferences.
❖ Ask open-ended questions to gather information about their flavor preferences.
❖ Recommend personalized drink options based on their responses.

3. Handling Challenging Scenarios

❖ Simulate a challenging scenario, such as a customer expressing dissatisfaction
or having a special request.
❖ Demonstrate effective problem-solving and resolution while maintaining a
positive and professional demeanor.

Assessment Method:
• Observation with questioning
• Demonstration and Performance

Trainer’s Name: Laarnie P. Mariot Date: December 19, 2023

Date Developed: Document No. CTUDANAO-112727

December 2023 Issued by:
BARTENDING Date Revised:
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NC II TECHNOLOGICAL Page 63 of 146
Developed by:
Abelo, Bernabe V. UNIVERSITY-
Gonzaga, Angeline A. DANAO CAMPUS
Mariot, Laarnie P
 PERFORMANCE CRITERIA CHECKLIST 2.1.4

CRITERIA YES NO
Did you….
1. Have the effectiveness in engaging and building rapport
with customers?
2. Demonstrated active listening skills and ability to
recommend personalized drink options?
3. Have professionalism and skill in handling challenging
scenarios?

Comments/Suggestions:

Trainer’s Name: Laarnie P. Mariot Date: December 19, 2023

Date Developed: Document No. CTUDANAO-112727

56
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Gonzaga, Angeline A. DANAO CAMPUS
Mariot, Laarnie P
Evidence Plan

Competency
CORE COMPETENCY
standard:
Unit of
CLEAN BAR AREAS
competency:
Ways in which evidence will be collected:
[tick the column]

Demonstration &
Observation &
Questioning

Questioning

Portfolio

Written
The evidence must show that the trainee…
• The trainee must know how to clean bar, equipment √
and tools
• The trainee must know how to clean bar public
√
areas
• The trainee must know how hygienic and appropriate √
personal presentation according to establishment
standards.
• The trainee must complied with quality standards √
• The trainee must know legislative on
occupational safety and health practices √

NOTE: *Critical aspects of competency

Date Developed: Document No. CTUDANAO-112727

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BARTENDING Date Revised:
CEBU
NC II TECHNOLOGICAL Page 65 of 146
Developed by:
Abelo, Bernabe V. UNIVERSITY-
Gonzaga, Angeline A. DANAO CAMPUS
Mariot, Laarnie P
 TABLE OF SPECIFICATION

TEST ITEM DISTRIBUTION

Factual Compre Applicat Total Perce
Content / Objective Knowledge hension ion No. of ntage
Items (%)
% % %

Know the procedure in

1 2 2 5 16.67%
cleaning the different bar
surface
Identify the different
equipment, tools and 2 1 1 4 13.33%
its usage
Adeptly understand safe
removal techniques for
2 2 3 7 23.33%
used bar items,
prioritizing correct
handling procedures to
reduce risk securing
safety environment
Understand the
importance of hygiene 3 2 2 7 23.33%
standards in professional
environment
Acquire the necessary
skills to consistently
deliver outstanding 3 2 2 7 23.33%
customer service,
ensuring a memorable
and satisfying experience
for patrons
Total 11 9 10 30 100%

Date Developed: Document No. CTUDANAO-112727

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BARTENDING Date Revised:
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NC II TECHNOLOGICAL Page 66 of 146
Developed by:
Abelo, Bernabe V. UNIVERSITY-
Gonzaga, Angeline A. DANAO CAMPUS
Mariot, Laarnie P
 SUMMATIVE EXAM

MULTIPLE CHOICE
Directions: Read the questions carefully and encircle the letter of your choice.

1. Which cleaning agent is most suitable for removing stubborn stains on a stainless-steel bar
counter?
a. Vinegar
b. Bleach
c. Ammonia
d. Stainless steel cleaner

2. What is the recommended method for cleaning a wooden bar top to prevent damage?
a. Scrubbing vigorously with a wire brush
b. Using a mixture of water and dish soap
c. Applying a generous amount of furniture polish
d. Spraying a bleach solution

3. What precaution should be taken when cleaning a granite bar surface?

a. Avoid using acidic cleaners
b. Scrub aggressively to remove tough stains
c. Use a wire brush to enhance shine
d. Apply a layer of wax for protection

4. How often should rubber bar mats be cleaned to maintain hygiene?

a. Once a month
b. Every six months
c. Daily
d. Only when visibly dirty

5. In the process of cleaning a glass bar counter, what is the primary purpose of using a lint-free
microfiber cloth?
a. To add shine
b. To prevent scratches
c. To remove fingerprints
d. To apply cleaning solution evenly

6. Which of the following tools is commonly used for muddling ingredients in cocktails?
a. Strainer c. Muddler
b. Shaker d. Jigger

Date Developed: Document No. CTUDANAO-112727

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NC II TECHNOLOGICAL Page 67 of 146
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Abelo, Bernabe V. UNIVERSITY-
Gonzaga, Angeline A. DANAO CAMPUS
Mariot, Laarnie P
7. What is the primary function of a Hawthorne strainer in a bar setting?
a. Mixing ingredients
b. Straining ice from a cocktail
c. Measuring liquids
d. Garnishing drinks

8. Which piece of equipment is essential for creating a perfectly layered cocktail with different
densities?
a. Bar spoon
b. Jigger
c. Blender
d. Pourer

9. When would a bartender typically use a jigger during drink preparation?

a. To mix ingredients
b. To measure and pour liquids accurately
c. To strain the cocktail
d. To crush ice

10. What is the recommended first step in safely removing used glassware from the bar?
a. Stack them neatly
b. Rinse with hot water
c. Wear protective gloves
d. Place in the dishwasher

11. Why is it important to separate sharp bar tools from other items during the removal process?
a. To save space
b. To prevent injury
c. To facilitate cleaning
d. To maintain order

12. Which of the following is a key consideration when disposing of empty liquor bottles?
a. Recycling regulations
b. Filling them with water
c. Smashing them for space
d. Leaving them on the bar top

13. When handling used bar towels, what precaution should be taken to ensure a safe and
sanitary removal process?
a. Shake off excess liquid
b. Toss them in a general waste bin

Date Developed: Document No. CTUDANAO-112727

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NC II TECHNOLOGICAL Page 68 of 146
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Abelo, Bernabe V. UNIVERSITY-
Gonzaga, Angeline A. DANAO CAMPUS
Mariot, Laarnie P
c. Fold them haphazardly
d. Use bare hands to pick them up

14. What is the primary purpose of using a spill kit during the removal of liquid spills on the bar
floor?
a. To add fragrance
b. To cover the spill
c. To absorb and contain the spill
d. To warn customers

15. Why is it crucial to communicate with other bar staff during the removal process?
a. To share gossip
b. To coordinate efforts
c. To avoid work
d. To compete for tips

16. In the context of safe removal techniques, what should be done with broken glassware?
a. Sweep it under the bar
b. Pick it up with bare hands
c. Dispose of it in a designated container
d. Ignore it until the end of the shift

17. Which of the following is a primary reason for maintaining high hygiene standards in a
professional environment?
a. Employee satisfaction
b. Cost reduction
c. Customer safety and satisfaction
d. Aesthetic appeal

18. What is the purpose of implementing regular handwashing practices in a professional setting?
a. To save water
b. To prevent the spread of germs and infections
c. To comply with regulations
d. To keep hands warm

19. Why is it important to properly store and handle perishable food items in accordance with
hygiene standards?
a. To save money
b. To enhance flavor
c. To prevent foodborne illnesses
d. To increase shelf life

Date Developed: Document No. CTUDANAO-112727

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NC II TECHNOLOGICAL Page 69 of 146
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Abelo, Bernabe V. UNIVERSITY-
Gonzaga, Angeline A. DANAO CAMPUS
Mariot, Laarnie P
20. In a professional kitchen, what is the correct temperature range for refrigerators to ensure
food safety?
a. 45°F to 50°F (7°C to 10°C)
b. 32°F to 40°F (0°C to 4°C)
c. 60°F to 70°F (15°C to 21°C)
d. 85°F to 90°F (29°C to 32°C)

21. How does maintaining a clean and organized workspace contribute to hygiene standards in a
professional environment?
a. It impresses customers
b. It promotes a positive work culture
c. It reduces the risk of accidents and contamination
d. It increases employee workload

22. What role does personal hygiene play in upholding hygiene standards in a professional
setting?
a. It doesn't matter
b. It contributes to a positive image and prevents the spread of illness
c. It saves time
d. It is solely the responsibility of management

23. Why is it crucial to regularly inspect and maintain sanitation equipment in a professional
environment?
a. To keep employees busy
b. To meet regulatory requirements
c. To increase expenses
d. To create unnecessary paperwork

24. What is the primary goal of delivering outstanding customer service in a hospitality setting?
a. Maximizing profits
b. Ensuring customer satisfaction
c. Reducing employee workload
d. Speeding up service

25. Why is it important for service staff to actively listen to customers during interactions?
a. To pass the time
b. To avoid eye contact
c. To better understand and address customer needs
d. To impress colleagues

Date Developed: Document No. CTUDANAO-112727

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NC II TECHNOLOGICAL Page 70 of 146
Developed by:
Abelo, Bernabe V. UNIVERSITY-
Gonzaga, Angeline A. DANAO CAMPUS
Mariot, Laarnie P
26. In a restaurant setting, what action demonstrates proactive customer service?

a. Ignoring customer requests

b. Waiting for customers to call for assistance
c. Anticipating needs and addressing them before customers ask
d. Providing service only when asked

27. What is the significance of maintaining a positive attitude and demeanor when delivering
customer service?
a. It attracts more customers
b. It creates a pleasant atmosphere
c. It allows staff to take longer breaks
d. It is unnecessary in a professional setting

28. How does personalizing the customer experience contribute to outstanding service?
a. It wastes time
b. It creates a memorable and satisfying experience
c. It increases operational costs
d. It confuses customers

29. What should be the response if a customer expresses dissatisfaction with a product or
service?
a. Ignore the complaint
b. Acknowledge the concern, apologize, and seek a resolution
c. Blame the customer for the issue
d. Defend the product or service without listening to the customer

30. Why is ongoing training and development important for staff in delivering outstanding
customer service?
a. It's a waste of resources
b. It helps staff stay updated on industry trends and customer preferences
c. It is required by law
d. It increases employee turnover

Date Developed: Document No. CTUDANAO-112727

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NC II TECHNOLOGICAL Page 71 of 146
Developed by:
Abelo, Bernabe V. UNIVERSITY-
Gonzaga, Angeline A. DANAO CAMPUS
Mariot, Laarnie P
 Performance Test

Specific Instruction for the Candidate

Qualification BARTENDING NC II

Unit of Competency CLEAN BAR AREAS

General Instruction:

Given the necessary tools, the trainee will be able to demonstrate,

receiving and processing reservations following standard
procedures within 15 minutes

Specific Instruction:

1. Familiarize yourself with standard procedures

2. Gather necessary tools
3. Prepare your workspace
4. Receive reservations
5. Process reservations
6. Maintain efficiency

Date Developed: Document No. CTUDANAO-112727

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NC II TECHNOLOGICAL Page 72 of 146
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Gonzaga, Angeline A. DANAO CAMPUS
Mariot, Laarnie P
 QUESTIONING TOOL with Model Answer

Questioning to probe the candidate’s underpinning Satisfactory

knowledge response
Extension/Reflection Questions Yes No
1. How do you handle a challenging situation where a customer expresses
dissatisfaction with a drink, and how does this contribute to maintaining a positive
atmosphere at the bar?

Model Answer: I address customer dissatisfaction by actively listening,

apologizing, and offering a solution, such as remaking the drink. This approach
prioritizes customer satisfaction and helps maintain a positive atmosphere at the
bar.
2. Reflect on the role of creativity in mixology. How can incorporating unique and
innovative drink recipes enhance the overall customer experience?

Model Answer: Creativity in mixology, through unique ingredients and

presentation, adds excitement and memorability to the customer experience.
Innovative drinks become a talking point, enriching engagement at the bar.

3.Describe a situation where effective teamwork among bar staff played a crucial
role in delivering exceptional customer service. How did communication and
collaboration contribute to the positive outcome?

Model Answer: During a busy night, efficient communication and teamwork

prevented bottlenecks, ensuring prompt drink delivery. This collaborative effort
showcased the importance of a well-coordinated team in delivering exceptional
service during high-demand situations.

Safety Questions
4. How does this contribute to preventing accidents and ensuring a safe working
environment?

Model Answer: A clean and organized workspace is crucial for safety in a bar. It
prevents slips, trips, and falls, reduces the risk of broken glass, and allows quick
access to emergency equipment. Prioritizing cleanliness contributes to a safer
working environment for both staff and patrons.

Date Developed: Document No. CTUDANAO-112727

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BARTENDING Date Revised:
CEBU
NC II TECHNOLOGICAL Page 73 of 146
Developed by:
Abelo, Bernabe V. UNIVERSITY-
Gonzaga, Angeline A. DANAO CAMPUS
Mariot, Laarnie P
5. How does a bartender's role extend beyond mixing drinks to promote a secure
drinking environment?

Model Answer: Responsible alcohol service is essential for customer safety.

Bartenders play a key role in monitoring patrons' alcohol consumption, identifying
signs of overindulgence, and refusing service when necessary. This proactive
approach contributes to a secure drinking environment, preventing issues related to
intoxication.

6. How can bartenders contribute to maintaining a safe environment during

unexpected situations, such as medical emergencies or fire incidents?

Model Answer: Emergency preparedness is vital in a bar setting. Bartenders can

contribute by being trained in basic first aid, understanding evacuation procedures,
and staying calm during emergencies. Their quick response and ability to guide
patrons to safety play a crucial role in maintaining a safe environment during
unexpected situations.

Contingency Questions
7. How does having a well-prepared plan contribute to the smooth operation of the
establishment?

Model Answer: A contingency plan is crucial for handling unexpected situations in a

bar, ensuring staff know what to do, minimizing disruptions, and maintaining a safe
and efficient environment.

8. How can clear communication among staff members contribute to swift and
coordinated responses during unforeseen events?

Model Answer: Clear communication is essential in effective contingency planning.

It ensures everyone knows emergency procedures, roles, and responsibilities,
facilitating swift and coordinated responses during unforeseen events.

9. How did the plan support quick decision-making and minimize potential negative
impacts?

Model Answer: In a recent power outage, our well-executed contingency plan

ensured quick decision-making, patron safety, and minimal impact on the customer
experience, highlighting the plan's value.

Job Role/Environment Questions

Date Developed: Document No. CTUDANAO-112727

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BARTENDING Date Revised:
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NC II TECHNOLOGICAL Page 74 of 146
Developed by:
Abelo, Bernabe V. UNIVERSITY-
Gonzaga, Angeline A. DANAO CAMPUS
Mariot, Laarnie P
10. How does this contribute to preventing accidents and ensuring a safe working
environment?

Model Answer: A clean and organized workspace in a bar is crucial for preventing
accidents, reducing the risk of broken glass, and ensuring a safe working
environment for both staff and patrons.
11. How does a bartender's role extend beyond mixing drinks to promote a secure
drinking environment?
Model Answer: Responsible alcohol service by bartenders involves monitoring
patrons, identifying signs of overindulgence, and refusing service when necessary.
This proactive approach contributes to a secure drinking environment and prevents
issues related to intoxication.
12. How can bartenders contribute to maintaining a safe environment during
unexpected situations, such as medical emergencies or fire incidents?

Model Answer: Emergency preparedness is vital in a bar, and bartenders contribute

by being trained in first aid, understanding evacuation procedures, and calmly
guiding patrons to safety during unexpected situations.
Rules and Regulations
13. How does having a well-prepared plan contribute to the smooth operation of
the establishment?

Model Answer: A contingency plan is crucial for handling unexpected situations in a

bar, ensuring staff know what to do, minimizing disruptions, and maintaining a safe
and efficient environment.

14. How can clear communication among staff members contribute to swift and
coordinated responses during unforeseen events?

Model Answer: Clear communication is essential in effective contingency planning.

It ensures everyone knows emergency procedures, roles, and responsibilities,
facilitating swift and coordinated responses during unforeseen events.

15. How did the plan support quick decision-making and minimize potential
negative impacts?

Model Answer: In a recent power outage, our well-executed contingency plan

ensured quick decision-making, patron safety, and minimal impact on the customer
experience, highlighting the plan's value.

The candidate’s underpinning knowledge was: Satisfactory Not

Satisfactory

5 Date Developed: Document No. CTUDANAO-112727

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Gonzaga, Angeline A. DANAO CAMPUS
Mariot, Laarnie P
 Inventory of Training Resources
Resources for presenting instruction
• Print Resources As per TR As per Remarks
Inventory
Learning Module 25 1 Not
Adequate
Reference Book/s 1 1 Adequate
• Non Print Resources As per TR As per Remarks
Inventory
Internet sources

Resources for Skills practice of Competency #1

• Supplies and Materials As per TR As per Remarks
Inventory
Whiskey 1 bot 1bot For replenishment
Brandy 3 bots 3 bots For replenishment
Cognac 3 bots 3 bots For replenishment
Armagnac 1 btl 1 btl For replenishment
Rum 3 bots 3 bot For replenishment
Vodka 3 bots 3 bots For replenishment
Tequila 2 bots 2 bots For replenishment
Gin 2 bot. 12 bot. For replenishment
Local Lambanog 1 bot 1 bot For replenishment
Local Basi Brand 1 bot 1 bot For replenishment
Triple Sec 1 bot 5 pcs. For replenishment
Blue Curacao 1 bot 1 bot For replenishment
Cointreau 1 bot 1 bot For replenishment
Grand Marnier 1 btl 1 btl For replenishment
Crème de Cacao 2 bots 2 bots For replenishment
Crème de Menthe 2 bots 2 bots For replenishment
Port Wine 1 bot 1 bot For replenishment
Champagne Standard brand 1 bot 1 bot For replenishment
Rose Wine 1 bot 1 bot For replenishment
Grenadine syrup 1 bot 1 bot For replenishment

6 Date Developed: Document No. CTUDANAO-112727

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Gonzaga, Angeline A. DANAO CAMPUS
Mariot, Laarnie P
Tonic water 8 cans 8 cans For replenishment
Soda Water 8 cans 8 cans For replenishment
Ginger ale 4 cans 4 cans For replenishment
Bitter Lemon 3 cans 3 cans For replenishment
Assorted Flavored syrups 6 variance 6 variance For replenishment
Drambuie 1 bot 1 bot For replenishment
Kalhua 1 btl 1 btl For replenishment
Ginger beer 4 cans 4 cans For replenishment
Cola 8 cans 8 cans For replenishment
7 up / Sprite 6 cans 6 cans For replenishment
Fruit Juices (assorted flavors) 4 gals 4 gals For replenishment
Fresh Milk 1/2 lit 1/2 lit For replenishment
Tea bags 12 pcs. 12 pcs. For replenishment
Whipped cream Yoghurt Plain) 500 ml 500 ml For replenishment
Milk/ Cream 1 can 1 can For replenishment
Milk/ Cream 1 can 1 can For replenishment
• Tools As per TR As per Remarks
Inventory
Heavy-based glass Jigger 4 pcs. 4 pcs. For replenishment
Double-edge stainless jigger 4 pcs. 4 pcs. For replenishment
Three-in-One Stainless Cocktail Shaker 4 sets 4 sets. For replenishment
Boston Shaker 2 sets. 2 sets For replenishment
Tin Cans 2 pcs. 2 pcs. For replenishment
Fruit Juicer / Squeezer 2 pcs. 2 pcs. For replenishment
Bar spoon with relish fork at other 4 pcs. 4 pcs. For replenishment
end
Bar Strainer 4 pcs. 4 pcs. For replenishment
Waiter’s friend Cork Screw 4 pcs. 4 pcs. For replenishment
Basic Strainer 2 pcs. 2 pcs. For replenishment
Speed pourer 12 pcs. 12 pcs. For replenishment
Bottle and can opener 4 pcs. 4 pcs. For replenishment
Canulator / Canulating knife 2 pcs. 2 pcs. For replenishment
Ice Bucket 2 pcs. 2 pcs. For replenishment
Ice Scooper 2 pcs. 2 pcs. For replenishment
Chopping Board 4 pcs. 4 pcs. For replenishment

7 Date Developed: Document No. CTUDANAO-112727

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BARTENDING Date Revised:
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Gonzaga, Angeline A. DANAO CAMPUS
Mariot, Laarnie P
 Paring knife 4 pcs. 4 pcs. For replenishment
Muddler 2 pcs. 2 pcs. For replenishment
Juice jugs 6 pcs. 6 pcs. For replenishment
Cocktail / Bar tray 4 pcs. 4 pcs. For replenishment
Wine bucket 1 pc 1 pc For replenishment
Wine stopper/resealer 2 pcs. 2 pcs. For replenishment
Wine basket 2 pcs. 2 pcs. For replenishment
Glass-rimmer 2 sets 2 sets For replenishment
Measuring Cup 4 sets 4 sets For replenishment
Decanter 2 pcs. 2 pcs. For replenishment
Funnel 2 pcs. 2 pcs For replenishment
Water Pitcher 2 pcs. 2 pcs For replenishment
Bar Caddy / Organizer 1 pc. 1 pc For replenishment
Coffee / Tea pot 1 pc. 1 pc For replenishment
Fruit molder 6 shapes 6 shapes For replenishment
Straw dispenser 1 unit 1 unit For replenishment
• Equipment As per TR As per Remarks
Inventory
Ice Bin 1 unit 1 unit For replenishment
Speed rail / rack 1 set 1 set For replenishment
Electric Blender 2 set 2 set For replenishment
Electric mixer 1 set 1 set For replenishment
Underbar refrigerator (optional) 1 unit 1 unit For replenishment
Multi-layered Refrigerator 1 unit 1 unit For replenishment
Coffee maker 1 set 1 set For replenishment
Electric Glass brushes 1 set 1 set For replenishment
Draft Beer dispenser 1 set 1 set For replenishment
Wash Sink with 3 compartments 1 set 1 set For replenishment
Spill mat 2 sets 2 sets For replenishment
Drainboard 2 pcs 2 pcs For replenishment
Soda Siphon 1 unit 1 unit For replenishment

Note: In the remarks section, remarks may include for repair, for replenishment, for reproduction, for
maintenance etc

Date Developed: Document No. CTUDANAO-112727

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BARTENDING Date Revised:
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NC II TECHNOLOGICAL Page 78 of 146
Developed by:
Abelo, Bernabe V. UNIVERSITY-
Gonzaga, Angeline A. DANAO CAMPUS
Mariot, Laarnie P
 BIBLIOGRAPHY

⚫ Centers for Disease Control and Prevention (2022) Retrieved from

https://www.cdc.gov/hygiene/cleaning/facility.html

⚫ Clean and Tidy Bar Areas (n.d) Retrieved from

https://academy.ehotelier.com/academy/courses/clean-and-tidy-bar-areas/

⚫ Clean public areas, facilities and equipment (Ma Rochelle Cabrales n.d) Retrieved from

https://www.slideshare.net/MaRochelleCabrales1/introduction-to-bartendingppt

⚫ Clean public areas, facilities and equipment (Dedy Wijayanto, n.d) Retrieved from

https://www.slideshare.net/arvindedy/part-1-public-areas-facilities

⚫ SITHFAB001C Clean and tidy bar areas (n.d) Retrieved from

https://training.gov.au/TrainingComponentFiles/SIT07/SITHFAB001C_R1.pdf

9 Date Developed: Document No. CTUDANAO-112727

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Gonzaga, Angeline A. DANAO CAMPUS
Mariot, Laarnie P
 WORKSHOP LAY-OUT
(specify Learning Resource Center, Practical Work Area, Contextual Learning Laboratory,
Institutional Assessment Area, Trainers Resource Center, Quality Control Area, Distance
Learning, Computer Laboratory, Support Service Area)

10 Date Developed: Document No. CTUDANAO-112727

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Gonzaga, Angeline A. DANAO CAMPUS
Mariot, Laarnie P
 Supervise
Work-Based
Learning

11 Date Developed: Document No. CTUDANAO-112727

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Gonzaga, Angeline A. DANAO CAMPUS
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FORM 1.1 SELF-ASSESSMENT CHECK
INSTRUCTIONS: This Self-Check Instrument will give the trainer necessary
data or information, which is essential in planning training
sessions. Please check the appropriate box of your answer to
the questions below.

BASIC COMPETENCIES
CAN I…? YES NO
1. Participate in workplace communication
1.1 Obtain and convey workplace information √
1.2 Participate in workplace meetings and discussions √
1.3 Complete relevant work related documents √
2. Work in a team environment
2.1 Describe team role and scope √
2.2 Identify own role and responsibility within team √
2.3 Work as a team member √
3. Practice career professionalism
3.4 Integrate personal objectives with organizational √
goals
3.5 Set and meet work priorities √
3.6 Maintain professional growth and development √
4. Practice occupational health and safety procedures
4.5 Identify hazards and risks √
4.6 Evaluate hazards and risks √
4.7 Control hazards and risks √
4.8 Maintain OHS √

COMMON COMPETENCIES
CAN I…? YES NO
1. Observe workplace hygiene procedures
1.1 Follow hygiene procedures √
1.2 Identify and prevent hygiene risks √

Date Developed: Document No. CTUDANAO-112727

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Gonzaga, Angeline A. DANAO CAMPUS
Mariot, Laarnie P
 COMMON COMPETENCIES
CAN I…? YES NO
2. Perform workplace safety practices
2.1 Deal with emergency situations √
2.4 Maintain safe personal presentation standards √
3. Provide effective customer service
3.1 Identify customer needs √
3.2 Deliver service to customer √

CORE COMPETENCIES
CAN I…? YES NO
1. Clean bar areas
1.1 Clean bar, equipment and tools √

1.2 Clean and maintain public areas √

2 Operate bar
2.1 Prepare bar for service √
2.2 Take drinks orders √
2.3 Serve drinks √
2.4 Deals with customer affected with alcohol √
2.5 Maintain proper bar operation control procedures √
2.6 Close/turn over bar operations √
3 Prepare and mix cocktails and non-alcoholic concoctions
3.1 Prepare and mix a range of cocktails √
3.2 Prepare and mix a variety of non-alcoholic √
concoctions
3.3 Use clean and maintain bar tools and equipment for √
mixing cocktails and non-alcoholic concoctions
4. Provide basic wine services
4.1 Explain different types of wines to customer √
4.2 Recommend appropriate wine and foo √
combinations to customer
4.3 Prepare wine, glasses and accessories for service √
4.4 Clear table √

Note: In making the Self-Check for your Qualification, all required competencies should
be specified. It is therefore required of a Trainer to be well- versed of the CBC or
TR of the program qualification he is teaching.
Date Developed: Document No. CTUDANAO-112727
December 2023 Issued by:
BARTENDING Date Revised: CEBU
Developed by: TECHNOLOGICAL Page 83 of 146
NC II
Abelo, Bernabe V. UNIVERSITY-
Gonzaga, Angeline A. DANAO CAMPUS
Mariot, Laarnie P
 Evidences/Proof of Current Competencies

Form 1.2: Evidence of Current Competencies acquired related to

Job/Occupation

Current
Proof/Evidence Means of validating
competencies
Clean bar areas

Operate bar Submitted Certificate Validate the certificate

being submitted
Prepare and mix Submitted Certificate Validate the certificate
cocktails and non being submitted
alcoholic
concoctions
Provide basic wine Submitted Certificate Validate the certificate
service being submitted

Date Developed: Document No. CTUDANAO-112727

December 2023 Issued by:
BARTENDING Date Revised:
CEBU
NC II TECHNOLOGICAL Page 84 of 146
Developed by:
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Gonzaga, Angeline A. DANAO CAMPUS
Mariot, Laarnie P
 Identifying Training Gaps

From the accomplished Self-Assessment Check (Form 1.1) and the

evidences of current competencies (Form 1.2), the Trainer will be able to
identify what the training needs of the prospective trainee are.

Form 1.3 Summary of Current Competencies Versus Required

Competencies

Required Units of Current Training

Competency/Learning Competencies Gaps/Requirements
Outcomes based on CBC
1. Clean bar areas
Clean bar, equipment and Clean bar, equipment
tools and tools
Clean and maintain public areas Clean and maintain public
areas
2. Operate bar
Prepare bar for service Prepare bar for service
Take drink orders Take drink orders
Serve drinks Serve drinks
Deals with customers affected with Deals with customers
alcohol affected with alcohol
Maintain proper bar operation Maintain proper bar operation
control procedures control procedures
Close/turn over bar operations Close/turn over bar
operations
3. Prepare and mix cocktails and non alcoholic concoctions
Prepare and mix a range of cocktails Prepare and mix a range of
cocktails
Prepare and mix a variety of Prepare and mix a variety of
nonalcoholic concoctions nonalcoholic concoctions

Date Developed: Document No. CTUDANAO-112727

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NC II TECHNOLOGICAL Page 85 of 146
Developed by:
Abelo, Bernabe V. UNIVERSITY-
Gonzaga, Angeline A. DANAO CAMPUS
Mariot, Laarnie P
Use clean and maintain bar tools and Use clean and maintain bar
equipment for mixing cocktails and tools and equipment for
nonalcoholic concoctions mixing cocktails and
nonalcoholic concoctions

4. Provide basic wine service

Explain different types of wine to Explain different types of wine

customers to customers
Recommend appropriate wine and Recommend appropriate wine
food combinations to customers and food combinations

Prepare wine glasses and Prepare wine glasses and

accessories for service accessories for service

Clear table Clear table

Date Developed: Document No. CTUDANAO-112727

December 2023 Issued by:
BARTENDING Date Revised:
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NC II TECHNOLOGICAL Page 86 of 146
Developed by:
Abelo, Bernabe V. UNIVERSITY-
Gonzaga, Angeline A. DANAO CAMPUS
Mariot, Laarnie P
 Using Form No.1.4, convert the Training Gaps into a Training Needs/
Requirements. Refer to the CBC in identifying the Module Title or Unit of
Competency of the training needs identified.

Form No. 1.4: Training Needs

Module
Gaps Title/Module of Duration (hours)
Instruction
Clean Bar Areas Clean Bar Areas 8 hours

Date Developed: Document No. CTUDANAO-112727

December 2023 Issued by:
BARTENDING Date Revised:
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Gonzaga, Angeline A. DANAO CAMPUS
Mariot, Laarnie P
 TRAINING PLAN
Qualification: B A R T E N D I N G NC II

Trainees’ Date
Training Mode of Facilities/Tools Assessment
Training Staff Venue and
Activity/Task Training and Equipment Method
Requirements Time
• Brooms and
Clean Bar Areas • Group Lecture and Trainer Dustpans Practical Demonstration DEC. 15-
18,
discussion Demonstration Work Oral and 2023
• Cleaning 7:00-11:00
• Performance Area written Exam AM
chemicals and
task
• Interaction detergents
Lecture
• Disinfectants
Room
• Sponges or scrub
brushes
• Dishwashers
or commercial
dishwashing
machines
• Bottle openers
and wine keys
• Bar towels or
bar mops

Date Developed: Document No. CTUDANAO-112727

December 2023 Issued by:
Date Revised:
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BARTENDING NC II Developed by:
TECHNOLOGICAL
Abelo, Bernabe V. UNIVERSITY-
Gonzaga, Angeline A. DANAO CAMPUS
Mariot, Laarnie P.
Technical Education and Skills Development Authority Instructions:
CTU DANAO CAMPUS
This Trainees’ Record Book (TRB) is intended to serve as record
of all accomplishment/task/activities while undergoing training
TRAINEE’S RECORD BOOK in the industry. It will eventually become evidence that can be
submitted for portfolio assessment and for whatever purpose it
will serve you. It is therefore important that all its contents are
viably entered by both the trainees and instructor.
I.D. The Trainees’ Record Book contains all the required
competencies in your chosen qualification. All you have to do is
to fill in the column “Task Required” and “Date Accomplished”
Trainee’s No. 0321485 with all the activities in accordance with the training program
and to be taken up in the school and with the guidance of the
instructor. The instructor will likewise indicate his/her
remarks on the “Instructors Remarks” column regarding the
NAME : MARJORIE PILAPIL
outcome of the task accomplished by the trainees. Be sure that
the trainee will personally accomplish the task and confirmed by
QUALIFICATION : BARTENDING NC II
the instructor. It is of great importance that the content
should be written legibly on ink. Avoid any corrections or
TRAINING DURATION : 17 HOURS erasures and maintain the cleanliness of this record.
This will be collected by your trainer and submit the same
TRAINER : ANGELINE A. GONZAGA to the Vocational Instruction Supervisor (VIS) and shall form
part of the permanent trainee’s document on file.

THANK YOU.

Date Developed: Document No. CTUDANAO-112727

December 2023 Issued by:
Date Revised:
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BARTENDING NC II Developed by:
TECHNOLOGICAL
Abelo, Bernabe V. UNIVERSITY-
Gonzaga, Angeline A. DANAO CAMPUS
Mariot, Laarnie P.
NOTES:

Date Developed: Document No. CTUDANAO-112727

December 2023 Issued by:
Date Revised:
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BARTENDING NC II Developed by:
TECHNOLOGICAL
Abelo, Bernabe V. UNIVERSITY-
Gonzaga, Angeline A. DANAO CAMPUS
Mariot, Laarnie P.
 CORE COMPETENCIES
Unit of Competency: Clean and maintain public areas
NC level II

Learning Outcome Task/Activity Required Date Accomplished Instructors

Remarks

• Clean bar, equipment and tools • Group discussion December 18, 2023 Attained
• Performance task
• Clean and maintain public • Interaction
areas

Trainee’s Signature Trainee’s Signature

Date Developed: Document No. CTUDANAO-112727

December 2023 Issued by:
Date Revised:
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BARTENDING NC II Developed by:
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Abelo, Bernabe V. UNIVERSITY-
Gonzaga, Angeline A. DANAO CAMPUS
Mariot, Laarnie P.
 TRAINEE’S PROGRESS SHEET

Name: Trainer: BERNABE V. ABELO

Qualification: BARTENDING NC II ANGELINE A. GONZAGA
LAARNIE P. MARIOT

Nominal Duration:

Units of Training Training Date Date Trainee’s Supervisor’s

Rating
Competency Activity Duration Started Finished Initial Initial
• Group
CLEAN BAR discussion December December
ARES • Performance 8 hours 15, 2023 18, 2023 COMPETENT
task
• Interaction

TOTAL
Note: The trainee and the supervisor must have a copy of this form. The column for rating maybe used either by giving a
numerical rating or simply indicating competent or not yet competent. For purposes of analysis, you may require industry
supervisors to give a numerical rating for the performance of your trainees. Please take note however that in TESDA, we
do not use numerical rating

Date Developed: Document No. CTUDANAO-112727

December 2023 Issued by:
Date Revised:
BARTENDING NC II CEBU
Developed by: Page 92 of 146
TECHNOLOGICAL
Bernabe V. Abelo UNIVERSITY-DANAO
Angeline A. Gonzaga CAMPUS
Laarnie P. Mariot
 TRAINING SESSION EVALUATION

INSTRUCTIONS:
This post-training evaluation instrument is intended to measure how
satisfactorily your trainer has done his job during the whole duration of your
training. Please give your honest rating by checking on the corresponding cell of
your response. Yours answers will be treated with utmost confidentiality.

TRAINER/INTRUCTORS
Name of trainer: LAARNIE P. MARIOT 1 2 3 4 5
ANGELINE A. GONZAGA
BERNABE V. ABELO
1. Orient the trainees √
2. Discusses clearly the unit of competencies and √
outcomes to be attained at the start of every
module
3. Exhibits mastery of the subject/course he/she is √
teaching
4. Motivates and elicits active participation from the √
students or trainees
5. Keep records of evidence/s of competency √
attainment of each student/trainees
6. Instill value of safety and orderliness in the √
classrooms and workshops
7. Instills the value of teamwork and positive work √
values
8. Instills good grooming and hygiene √
9. Instills value of time √
10. Quality of voice while teaching √
11. Clarity of language / dialect used in teaching √
12. Provides extra attentions to trainees and students √
with specific learning needs
13. Attends classes regularly and promptly √
14. Shows energy and enthusiasm while teaching √
15. Maximizes use of training supplies and materials √
16. Dresses appropriately √
17. Shows empathy √
18. Demonstrates self-control √

Date Developed: Document No. CTUDANAO-112727

December 2023 Issued by:
BARTENDING Date Revised:
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NC II TECHNOLOGICAL Page 93 of 146
Developed by:
Abelo, Bernabe V. UNIVERSITY-
Gonzaga, Angeline A. DANAO CAMPUS
Mariot, Laarnie P
 This post training evaluation instrument is intended to measure how satisfactory
you trainer prepared and facilitated your training. Please give your honest rating
by checking on the corresponding cell of your response. Your answers will be
treated with utmost confidentiality.

Use the following rating scales:

5 – Outstanding
4 - Very Good/ Very Satisfactory
3 - Good/Adequate
2 - Fair/Satisfactory
1 - Poor/Unsatisfactory

PREPARATION 1 2 3 4 5
1. Workshop layout conforms with the components of
a CBT Workshop √

2. Number of CBLM is sufficient √

3. Objectives of very training session is well explained √
4. Expected activities/outputs are clarified √
DESIGN AND DELIVERY 1 2 3 4 5
1. Course contents are sufficient to attain objectives √
2. CBLM are logically organized and presented √
3. Information Sheet are comprehensive in providing the
√
required knowledge
4. Examples, illustrations and demonstration help you
√
learn
5. Practice exercises like Task/Jobs Sheets are
√
sufficient to learn required skills
6. Valuable knowledge are learned through the contents
√
of the course.
7. Training Methodologies are effective √
8. Assessment Methods and evaluation system are
√
suitable for the trainees and the competency
9. Recording of achievements and competencies
√
acquired is prompt and comprehensive

Date Developed: Document No. CTUDANAO-112727

December 2023 Issued by:
BARTENDING Date Revised:
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NC II TECHNOLOGICAL Page 94 of 146
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Abelo, Bernabe V. UNIVERSITY-
Gonzaga, Angeline A. DANAO CAMPUS
Mariot, Laarnie P
 10. Feedback about performance of learners are given
√
immediately
TRAINING FACILITIES AND RESOURCES 1 2 3 4 5
1. Training Resources are adequate √
2. Training Venue is conductive and appropriate √
3. Equipment, Supplies, and Materials are Sufficient √
4. Equipment, Supplies , and Materials are suitable and
√
appropriate
5. Promptness is providing Supplies and Materials √
SUPPORT STAFF 1 2 3 4 5
1. Support Staff are accommodating √

Comments / Suggestions:

The trainer provides a good orientation during the training and shows
mastery during the delivery. Furthermore, the training venue is very conducive
to learning.

Date Developed: Document No. CTUDANAO-112727

December 2023 Issued by:
BARTENDING Date Revised:
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NC II TECHNOLOGICAL Page 95 of 146
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Abelo, Bernabe V. UNIVERSITY-
Gonzaga, Angeline A. DANAO CAMPUS
Mariot, Laarnie P
 RATER 1
PREPARATION 1 2 3 4 5
1. Preparation layout conforms
with the components of a CBT √
workshop
2. Number of CBLM is sufficient √
3. Objective of every training
√
session is well explained
4. Expected activities/outputs
√
are clarified

RATER 2
PREPARATION 1 2 3 4 5
1. Preparation layout conforms
with the components of a CBT √
workshop
2. Number of CBLM is sufficient √
3. Objective of every training
√
session is well explained
4. Expected activities/outputs
√
are clarified

RATER 3
PREPARATION 1 2 3 4 5
1. Preparation layout conforms
with the components of a CBT √
workshop
2. Number of CBLM is sufficient √
3. Objective of every training
√
session is well explained
4. Expected activities/outputs
are clarified √

Date Developed: Document No. CTUDANAO-112727

December 2023 Issued by:
BARTENDING Date Revised:
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NC II TECHNOLOGICAL Page 96 of 146
Developed by:
Abelo, Bernabe V. UNIVERSITY-
Gonzaga, Angeline A. DANAO CAMPUS
Mariot, Laarnie P
RATER 4
PREPARATION 1 2 3 4 5
1. Preparation layout conforms
with the components of a CBT √
workshop
2. Number of CBLM is sufficient √
3. Objective of every training
√
session is well explained
4. Expected activities/outputs
√
are clarified

RATER 5
PREPARATION 1 2 3 4 5
1. Preparation layout conforms
with the components of a CBT √
workshop
2. Number of CBLM is sufficient √
3. Objective of every training
√
session is well explained
4. Expected activities/outputs √
are clarified

Date Developed: Document No. CTUDANAO-112727

December 2023 Issued by:
BARTENDING Date Revised:
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NC II TECHNOLOGICAL Page 97 of 146
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Gonzaga, Angeline A. DANAO CAMPUS
Mariot, Laarnie P
 Average Ratings

PREPARATION Average

1. Workshop layout conforms with 4.2 = Very satisfactory

the components of a CBT workshop

2. Number of CBLM is sufficient 3.4 = Good/satisfactory

3. Objectives of every training 4.2 = Very satisfactory

session is well explained

4. Expected activities/outputs are 4.0 = Very satisfactory

clarified.

General Average 3.7 = Very satisfactory

Date Developed: Document No. CTUDANAO-112727

December 2023 Issued by:
BARTENDING Date Revised:
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Gonzaga, Angeline A. DANAO CAMPUS
Mariot, Laarnie P
RANGE:
4.50 – 5.00 = Outstanding
3.50 - 4.49 = Very Good/Very Satisfactory
2.50 - 3.49 = Good/Satisfactory
1.50 – 2.49 = Fair/Adequate
0.00 – 1.49 = Poor/Unsatisfactory

General Interpretation:

The average rating for workshop layout and number of CBLM and also
Objectives of every training session is 3.1 which mean satisfactory, for expected
activities/outputs with an average score of 4.4 means very good/ very
satisfactory. Finally, the general average is 3.7 thus the result shows it is very
good/ very satisfactory.

Recommendation:

The result shows that the CBLM are not sufficient therefore I further
recommend that there must be an additional CBLM to be used by the trainees
during the training for a better learning outcome.

Date Developed: Document No. CTUDANAO-112727

December 2023 Issued by:
BARTENDING Date Revised:
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NC II TECHNOLOGICAL Page 99 of 146
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Abelo, Bernabe V. UNIVERSITY-
Gonzaga, Angeline A. DANAO CAMPUS
Mariot, Laarnie P
Facilitate
Learning
Session

Date Developed: Document No. CTUDANAO-112727

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Gonzaga, Angeline A. DANAO CAMPUS
Mariot, Laarnie P
 Training Activity Matrix

Venue
Training Facilities/Tools Date &
Trainee Remarks
Activity and Equipment (Workstati Time
on/ Area)
Prayer
Recap of
Activities
8:00 AM
All
Unfreezing to 8:30
trainees
Activities AM

Feedback of
Training

Rejoinder/Motiv
ation

Lecture and 8:30-

All CBLM ad other Reading To be
Group 10:00
trainees reference book Area assisted
discussion am

All
10:00-
Film Viewing trainees
11:00
Computer and LCD For
Simulators am
projector assessment

Bar Stations, Bar

All tools and Equipment,
Glasswares, and Role Play 1:00- For
Demonstration trainees
Bartending Manual Area 2:30 pm Assessment

Date Developed: Document No. CTUDANAO-112727

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BARTENDING Date Revised:
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NC II TECHNOLOGICAL Page 101 of 146
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Gonzaga, Angeline A. DANAO CAMPUS
Mariot, Laarnie P
 Date Developed: Document No. CTUDANAO-112727
December 2023 Issued by:
BARTENDING Date Revised:
CEBU
NC II TECHNOLOGICAL Page 102 of 146
Developed by:
Abelo, Bernabe V. UNIVERSITY-
Gonzaga, Angeline A. DANAO CAMPUS
Mariot, Laarnie P
 Minutes of the Meeting

Focus Group Discussion

Date: December 14, 2023

Agenda:
Competency-based Training Delivery
Present:
1. ABELO, BERNABE V.
2. ADAMS, ZANE H.
3. GONZAGA, ANGELINE A.
4. GRAHAM, JIMMY S.
5. LIBRE, EVELYN O.
6. MARIOT, LAARNIE P.
CBT Concerns Discussions Resolutions/Agreement
1. CBT Layout The Layout of the CBT Remove unnecessary
must be relevant to the link into the CBT layout.
training.
2. Monitoring of The trainer requires The trainees must sign
Attendance the trainees to be the attendance sheet
present at all times before and after the
because he will closely training.
monitor the
attendance.
3. Utilization of work The work areas were The utilization of work
area prepared to be utilized areas is encouraged.
but not all area have
been utilized yet.
4. Orientation The trainer conducted The orientation must
a. CBT an orientation which is conform to the schedule
b. Roles comprehensive. The or its allotted time. It
c. TR
purpose of CBT was must be brief as much
d. CBLM
e. Facilities well explained. The as possible yet
f. Evaluation system roles were also comprehensive at the
mentioned during the same time.

Date Developed: Document No. CTUDANAO-112727

December 2023 Issued by:
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NC II TECHNOLOGICAL Page 102 of 146
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Abelo, Bernabe V. UNIVERSITY-
Gonzaga, Angeline A. DANAO CAMPUS
Mariot, Laarnie P
 orientation.
Furthermore, the
contents of the CBLM
were walked through.
The trainer also
acquainted the
trainees on the
facilities in the training
venue. Lastly, he did
mention about the
evaluation system.
5. RPL A pretest was A pre-test must be noted
conducted before the to track students’
training started. progress.
6. Teaching methods The trainer did not use The trainer must use
and technique varied methods in his various methods and
teaching. techniques in teaching.
7. Monitoring of The achievement and The achievement and the
learning activities the progress chart progress chart must be
a. Achievement were all utilized. updated.
chart
b. Progress chart
8. Feedback A feedbacking The feedback must be
technique was utilized. given in general as to not
to insult a specific
trainee.
9. Slow learners The slow learner were A scaffold must be given
identified based on the to the slow learners.
result of the pre-test
10. Other Collate information A class record is
concerns records, thru written necessary in order to
checklist result. keep track on to the
trainees’ progress.

Date Developed: Document No. CTUDANAO-112727

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Gonzaga, Angeline A. DANAO CAMPUS
Mariot, Laarnie P
 Training Evaluation Report

1. Title of the Report

PRE-TEST AND POST TEST ANALYSIS

2. Executive summary

A random selection was made from the trainees in Household

Services in conducting the study.

Average mean and paired T-test was used in the analysis of data.
This is to analyze the data gathered and to determine whether there is
a significant difference between the means of the pre-test and post-test.

The average for post test is equal to 43.76 and 23.52 for the pre test
is 23.52. The t-stat is equal to 21.81 and critical value is 1.71. Since
the t-statistic is greater than the t- critical value we reject the null
hypothesis.

Analyzing the result shown above there is a sinificant difference

between the result of the post test and the pre test.

It is recommended that the instruction used by the trainer should

be utilized since there is prevalent evidence that the students’
performance increases based on the result of the post test conducted
which is higher than the result in the pre test.

Date Developed: Document No. CTUDANAO-112727

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Abelo, Bernabe V. UNIVERSITY-
Gonzaga, Angeline A. DANAO CAMPUS
Mariot, Laarnie P
3. Rationale

The pre-test and post-test was conducted in order to test the

acquisition of knowledge of the trainees. This is very essential in
deciding whether the instruction utilized was effective. Additionally, the
result of this evaluation will be helpful in designing what teaching
methodology will trainer be used in order to have an effective
instruction and in attaining the learning objectives.

4. Objectives

a. To determine the effectiveness of instruction utilized by

the trainer as to the result of the pre-test and post-test;

b. To determine the significant difference between the

means of the pre-test and post-test conducted.

5. Methodology

Average mean and paired T-test was used in the analysis of data. This
is to analyze the data gathered and to determine whether there is a
significant difference between the means of the pre-test and post-test.

A random selection was made from the trainees in Household

Services in conducting the study.

Date Developed: Document No. CTUDANAO-112727

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BARTENDING Date Revised:
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NC II TECHNOLOGICAL Page 106 of 146
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Gonzaga, Angeline A. DANAO CAMPUS
Mariot, Laarnie P
1. Results and discussion

POST-TEST PRE-TEST
1 48 34
2 46 24
3 43 21
4 40 12
5 46 32
6 46 31
7 45 24
8 43 21
9 42 24
10 41 26
11 45 25
12 43 29
13 47 23
14 45 19
15 43 13
16 42 21
17 47 23
18 45 25
19 43 21
20 42 26
21 41 27
22 45 21
23 42 20
24 42 19
25 42 27

Date Developed: Document No. CTUDANAO-112727

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Gonzaga, Angeline A. DANAO CAMPUS
Mariot, Laarnie P
 t-Test: Paired Two Sample for Means
POST-TEST PRE-TEST
Variable 1 Variable 2
Mean 43.76 23.52
Variance 4.69 26.59333
Observations 25 25
Pearson Correlation 0.436965362
Hypothesized Mean Difference 0
df 24
t Stat 21.81351971
P(T<=t) one-tail 1.23822E-17
t Critical one-tail 1.71088208
P(T<=t) two-tail 2.47645E-17
t Critical two-tail 2.063898562

post test
pre-test

1 3 5 7 9 11 13 15 17 19 21 23 25

Date Developed: Document No. CTUDANAO-112727

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NC II TECHNOLOGICAL Page 108 of 146
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Bernabe V. Abelo UNIVERSITY-
Angeline A. Gonzaga DANAO CAMPUS
Laarnie P. Mariot
The average for post test is equal to 43.76 and 23.52 for the pre test is 23.52.
The t-stat is equal to 21.81 and critical value is 1.71. Since the t-statistic
is greater than the t- critical value we reject the null hypothesis.

Analyzing the result shown above there is a sinificant difference between the
result of the post test and the pre test.

2. Recommendation

It is recommended that the instruction used by the trainer should

be utilized since there is prevalent evidence that the students’
performance increases based on the result of the post test conducted
which is higher than the result in the pre test.

Date Developed: Document No. CTUDANAO-112727

December 2023 Issued by:
BARTENDING Date Revised:
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NC II TECHNOLOGICAL Page 109 of 146
Developed by:
Abelo, Bernabe V. UNIVERSITY-
Gonzaga, Angeline A. DANAO CAMPUS
Mariot, Laarnie P
Maintain
Training
Facilities

Date Developed: Document No. CTUDANAO-112727

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Mariot, Laarnie P
 OPERATIONAL PROCEDURE

Equipment Type

Equipment Code JOH7951

Location STORAGE AREA
Operation Procedure:
Preparation:

• Ensure the bar area is clean and organized before starting the shift.
• Check that all necessary bar tools, glassware, and ingredients are well-stocked.
• Verify that the bar station is set up with proper lighting and accessibility.

Tool and Ingredient Check:

• Inspect the condition of bar tools, such as shakers, strainers, and muddlers.
• Ensure an adequate supply of fresh ingredients, including garnishes, fruits, and herbs.
• Check the availability of popular and specialty liquors.

Glassware and Ice:

• Confirm that the glassware is clean and free of residue.
• Check the ice supply and make sure the ice machine is functioning properly.

Handle Adjustment:
• Adjust the height of the barstools and chairs to ensure customer comfort.
• Set up the bar counter for efficient workflow and easy access to essential tools.
• Stabilize bar equipment, such as blenders or mixers, to prevent spills during operation.

Execution of Operation:
• Start by preparing and serving drinks in a systematic manner.
• Prioritize orders based on complexity and ensure timely delivery to customers.
• Use efficient techniques for mixing, shaking, and garnishing drinks.
• Maintain a clean and organized workspace throughout the shift.

Date Developed: Document No. CTUDANAO-112727

December 2023 Issued by:
BARTENDING Date Revised:
CEBU
NC II TECHNOLOGICAL Page 111 of 146
Developed by:
Abelo, Bernabe V. UNIVERSITY-
Gonzaga, Angeline A. DANAO CAMPUS
Mariot, Laarnie P
Customer Interaction:
• Engage with customers in a friendly and professional manner.
• Pay attention to customer preferences and tailor recommendations accordingly.
• Provide quick and accurate information about the drink menu.

Completion and Shutdown:

• At the end of the shift, clean and sanitize all bar tools and equipment.
• Dispose of any unused garnishes and perishable items.
• Securely store opened bottles and perishable ingredients.
• Shut down any electronic or mechanical equipment, such as blenders or juicers.
• Wipe down the bar counter and surrounding areas.
• Store any reusable tools, such as shakers and strainers, in their designated places.

Closing Procedures:
• Finalize cash transactions and reconcile the cash register.
• Complete closing paperwork and record any necessary inventory adjustments.
• Turn off lights and secure the bar area before leaving.

Date Developed: Document No. CTUDANAO-112727

December 2023 Issued by:
BARTENDING Date Revised:
CEBU
NC II TECHNOLOGICAL Page 112 of 146
Developed by:
Abelo, Bernabe V. UNIVERSITY-
Gonzaga, Angeline A. DANAO CAMPUS
Mariot, Laarnie P
 WORKSHOP AGRICULTURAL CROPS PRODUCTION SCHEDULE
Qualification BARTENDING NC II Station/Bldg 8

Area/Section PRACTICAL WORK ARE

In-Charge ANGELINE A. GONZAGA

Schedule for the DECEMBER

Responsi

Every 15th
other Day
ACTIVITIES ble

Remarks
Monthly
Weekly
Person

Every
Daily

Day
1. Prepare Equipment and Tools:

• Inspect and prepare bar tools and

Trainees ✓
and Janitor
equipment for use during the
bartending shift.
• Unload necessary ingredients and
supplies from storage areas.

2. Storage Management:

Trainees,
• Organize and store bar supplies, tools, trainer and ✓
and ingredients in designated storage Janitor
areas.

3. Workspace Arrangement:
Trainees,
• Clean and arrange the bar areas trainer and
according to the drink preparation Janitor ✓
layout.
• Verify the stability of bar counters and
structures Trainees, Bartenders, and
Cleaning Staff
• Infrastructure Maintenance:
4.
✓
• Inspect and clean bar facilities: Trainees,
• Check for any stains, spills, residue on trainer and
Janitor
surfaces.
Date Developed: Document No. CTUDANAO-112727
October 2023 Issued by:
BARTENDING Date Revised: CEBU
NC II TECHNOLOGICAL Page 113 of 148
Developed by:
Bernabe V. Abelo UNIVERSITY-
Angeline A. Gonzaga DANAO CAMPUS
Laarnie P. Mariot
• Remove cobwebs and unnecessary
items
• Clear obstructions and unused
materials.
• Address any spills promptly.

5. Ventilation and Illumination:

Trainees,
• Dust lamps/bulbs and replace non- trainer and
functional ones. Janitor

• Ensure proper ventilation behind the ✓

bar for a conducive environment.

Trainees, Bartenders, and Cleaning Staff

6. Technology Check:

Trainer
• Clean and inspect bar technology: ✓
• Monitor, POS system, keyboards, and
mouse.
• Remove unnecessary markings and
dust.
• Verify the functionality of cables, plugs,
and all related items.

Bartenders and IT Support

7. Air Conditioning Maintenance:
Trainees,
• Clean and inspect air conditioning trainer and
equipment: Janitor r ✓
• Ensure screens and filters are free
from dust and debris.
• Check temperature controls and
functionality.
• Verify proper drainage.

Trainees, Bartenders, and Cleaning Staff

Date Developed: Document No. CTUDANAO-112727

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NC II TECHNOLOGICAL Page 114 of 146
Developed by:
Abelo, Bernabe V. UNIVERSITY-
Gonzaga, Angeline A. DANAO CAMPUS
Mariot, Laarnie P
8. Tool Room Management:
✓
Trainees,
• Maintain the Tool Room: trainer and
• Keep it dust-free and dry. Janitor
• Organize bar tools with visible labels
and signage.Ensure logbooks and
inventory forms are complete and
updated.

9. Restroom Inspection:
✓
• Clean and inspect restroom facilities:
• Remove stains, dirt, and unnecessary Trainees,
items. trainer and
• Ensure dry floors and functional water Janitor
systems.
• Verify proper drainage and eliminate
offensive odors.

10. Wash Area Maintenance:

✓
Trainees,
• Clean and check the wash area: trainer and
• Ensure walls and floors are free from Janitor
contaminants.
• Confirm functional drainage and water
systems.
• Remove unnecessary objects from the
area.

11. Workshop Surroundings:

✓
Trainees,
• Maintain cleanliness in the bar trainer and
surroundings: Janitor
• Sweep and remove fallen items, such as
napkins and straws.
• Clear pathways of any obstructions.
12. Disposal of waste materials
(Follow waste segregation system)
Trainees, ✓
trainer and
Janitor

Date Developed: Document No. CTUDANAO-112727

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BARTENDING Date Revised:
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NC II TECHNOLOGICAL Page 115 of 146
Developed by:
Abelo, Bernabe V. UNIVERSITY-
Gonzaga, Angeline A. DANAO CAMPUS
Mariot, Laarnie P
 WORKSHOP INSPECTION CHECKLIST

QualificationBARTENDING NC II
PRACTICAL WORK ANGELINE GONZAGA
Area/Section In-Charge
AREA

YES NO INSPECTION ITEMS

✓ 1. Bar Equipment and Service Station Management:
Clean and organize bar tools and equipment at the service station.
2. Storage for Bar Tools and Supplies:
✓ Ensure proper storage of bar, tools, and equipment.

3. Workspace Organization:
Clean and arrange work areas based on the bar layout.
✓
Verify the stability of bar counters and structures.

4. Infrastructure Inspection:
✓ Inspect and clean bar surfaces, including counters, shelves,
and bar tops.
5. Ventilation and Illumination Maintenance:
Dust lamps/bulbs for proper illumination.
✓
Replace non-functional lamps.
Ensure the cleanliness of the ventilation system in the
bar.
6. Computer and Electronic Equipment Check:
Clean and inspect computers, POS systems, keyboards, and
✓ other electronic devices.
Ensure cables and plugs are orderly and functional.
7. Air Conditioning Equipment Inspection:
✓ Clean and inspect air conditioning equipment for optimal
functionality.
8. Bar Tool Room Maintenance:
✓ Clean, check, and maintain the Tool Room used in bartending
operations.

Date Developed: Document No. CTUDANAO-112727

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BARTENDING Date Revised:
CEBU
NC II TECHNOLOGICAL Page 116 of 146
Developed by:
Abelo, Bernabe V. UNIVERSITY-
Gonzaga, Angeline A. DANAO CAMPUS
Mariot, Laarnie P
 ✓ 9. Rest Room Cleanliness:
Clean and inspect the bar restrooms.
10. Wash Area Maintenance:
✓ Clean and inspect the designated wash area for b a r -
r e l a t e d activities.
11. Workshop Surroundings and Pathway Clearing:
Maintain cleanliness around the bar area.
✓
Sweep and remove any fallen items or debris.
Ensure pathways are clear of obstructions.

12. Disposal of waste materials

✓ (Follow waste segregation system)

Remarks:

The workshop is well-maintained.

Inspected by: LAARNIE P. MARIOT Date: DECEMBER 18, 2023

Date Developed: Document No. CTUDANAO-112727

December 2023 Issued by:
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NC II TECHNOLOGICAL Page 117 of 146
Developed by:
Abelo, Bernabe V. UNIVERSITY-
Gonzaga, Angeline A. DANAO CAMPUS
Mariot, Laarnie P
 EQUIPMENT MAINTENANCE SCHEDULE
EQUIPMENT TYPE COCKTAIL SHAKER

EQUIPMENT CODE JOH7951

LOCATION STORAGE AREA
Schedule for the Month of
ACTIVITIES MAN December
POW ER
Daily Every Weekly Every Monthly Remarks
Other 15th Day
Day

1. Bar Tool Check:

Examine the bar tools Trainee 🗸
and equipment,
ensuring secure
connections,
inspecting for any
wear or damage.
and check the
functionality of the
blender, shakers,
pourers, and other
bartending tools

Date Developed: Document No. CTUDANAO-112727

December 2023 Issued by:
BARTENDING Date Revised:
CEBU
NC II TECHNOLOGICAL Page 118 of 146
Developed by:
Abelo, Bernabe V. UNIVERSITY-
Gonzaga, Angeline A. DANAO CAMPUS
Mariot, Laarnie P
 2. Glassware and
Garnish Inspection: Trainee 🗸
Assess the Assess
the glassware and
garnish containers
for cleanliness.
3. Bar Setup Integrity
Check: Conduct a
Trainee
🗸
comprehensive
inspection of the bar
setup, identifying and
addressing any
damaged, missing, or
worn components to
maintain efficient
operation. And Ensure
that the bar's operating
controls, such as tap
handles and pour
spouts, are working
properly.
4. Safety Devices
Verification: Verify
Trainee
🗸
the functionality of
safety devices, such as
bottle openers and ice
scoops, ensuring they
are in good working
condition.
5. Store the machine
in a clean, dry
Trainee
🗸
location: After use,
store the bar tools in a
designated clean and
dry location. And
Ensure that all tools
are organized and
easily accessible for
the next shift.

Date Developed: Document No. CTUDANAO-112727

December 2023 Issued by:
BARTENDING Date Revised:
CEBU
NC II TECHNOLOGICAL Page 119 of 146
Developed by:
Abelo, Bernabe V. UNIVERSITY-
Gonzaga, Angeline A. DANAO CAMPUS
Mariot, Laarnie P
 EQUIPMENT MAINTENANCE INSPECTION CHECKLIST
Equipment Type : COCKTAIL SHAKER
Property Code/Number : JOH7951
Location : STORAGE AREA
YES NO INSPECTION ITEMS
✓ 1. Check panel board, and circuit breakers’ electrical
connections, cables and outlets?
✓ 2 Inspect the pad/brush for dirt, wear and damage?

✓ 3 Inspect the machine for any damaged, missing or worn

parts?
✓ 4 Ensure that the operating controls and safety devices are
working properly?
✓ 5 Store the machine in a clean, dry location?
Remarks:

Inspected by: LAARNIE P. MARIOT

Date: DECEMBER 18, 2023

Date Developed: Document No. CTUDANAO-112727

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NC II TECHNOLOGICAL Page 120 of 146
Developed by:
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Gonzaga, Angeline A. DANAO CAMPUS
Mariot, Laarnie P
 TAG OUT INDEX CARD

Description (System
Log Date Type
components, Test Reference
Serial Issued (Danger/ Caution)
etc)
2015- July Cold Temperature
Risk:
004 20,
• Exposure to the
2023 cold surface of the
cocktail shaker
during shaking may
pose a risk of
frostbite or
discomfort,
particularly if
bartenders have
prolonged skin
contact.
Lid Detachment Risk:
• Inadequate closure COCKTAIL SHAKER
of the shaker's lid
or using a damaged
shaker may lead to
spills and the
potential
detachment of the
lid during shaking,
posing a risk of
injury or mess
behind the bar.

51 Date Developed: Document No. CTUDANAO-112727

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NC II TECHNOLOGICAL Page 121 of 146
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Gonzaga, Angeline A. DANAO CAMPUS
Mariot, Laarnie P
2015- July Caution - Splintering
Risk:
005 20,
• Muddlers made
2023 from wood may
pose a cautionary
risk of splintering,
especially with
prolonged use or
exposure to
moisture. Regular
inspection for any MUDDLER
signs of wear or
splintering is
advisable.

Danger-Injury Risk:
• The pointed end of
the muddler, if not
handled carefully,
can pose a potential
danger, leading to
injuries such as
punctures or cuts.
Bartenders should
exercise caution
and proper
technique when
using this tool.

Date Developed: Document No. CTUDANAO-112727

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NC II TECHNOLOGICAL Page 122 of 146
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Gonzaga, Angeline A. DANAO CAMPUS
Mariot, Laarnie P
 WASTE SEGREGATION LIST

Qualification BARTENDING NC II

Area/Section STORAGE AREA

In-Charge BERNABE V. ABELO

WASTE SEGREGATION
METHOD
GENERAL / ACCUMULATED WASTES
Recycle Compost Dispose

Cocktail Shaker

Muddler

Date Developed: Document No. CTUDANAO-112727

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NC II TECHNOLOGICAL Page 123 of 146
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Gonzaga, Angeline A. DANAO CAMPUS
Mariot, Laarnie P
 Jigger

Bar Spoon

Citrus Zester

Date Developed: Document No. CTUDANAO-112727

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NC II TECHNOLOGICAL Page 124 of 146
Developed by:
Abelo, Bernabe V. UNIVERSITY-
Gonzaga, Angeline A. DANAO CAMPUS
Mariot, Laarnie P
Strainer

Date Developed: Document No. CTUDANAO-112727

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BARTENDING Date Revised:
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NC II TECHNOLOGICAL Page 125 of 146
Developed by:
Abelo, Bernabe V. UNIVERSITY-
Gonzaga, Angeline A. DANAO CAMPUS
Mariot, Laarnie P
 BREAK DOWN/ REPAIR REPORT

Property ID Cocktail Shaker

Number

Property Name Cocktail Shaker

Location Storage Area
Findings: Recommendation:
Replace the Other portion or Replace
Rusty Portion
the whole tool .

Inspected by: Reported to:

Angeline A. Gonzaga Bernabe V. Abelo
Date: Date:
December 18, 2023 December 18, 2023
Subsequent Action Taken: Recommendation:
Inspection Replace the Other portion or Replace
the whole tool .
By: Reported to:
Property Custodian Supervisor

Date: Date:
December 18, 2023 December 18, 2023

Date Developed: Document No. CTUDANAO-112727

December 2023 Issued by:
BARTENDING Date Revised:
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NC II TECHNOLOGICAL Page 126 of 146
Developed by:
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Gonzaga, Angeline A. DANAO CAMPUS
Mariot, Laarnie P
 EQUIPMENT RECORD W/ CODE AND DRAWING

Eqpt. PO
No. Location Qty Title Description Drawing Ref.
No. No.
1. Practical 18 1 Cocktail Model: JOH7951
work Shaker Size: 150oz
area Specification: 014
Cocktail shakers
are commonly
crafted from
stainless steel,
glass, or a blend of
both materials, as
seen in Boston
shakers. Stainless
steel shakers are
valued for their
durability,
resistance to
corrosion, and
stylish aesthetic
appeal.
2. Storage 14 2 Model: BR5544
Muddler
Area Size: Handheld,
008
35x205mm
Specification:
Muddlers, used for
mashing cocktail
ingredients, come in
wood, metal, or
plastic construction
with a handle and
textured end.

57 Date Developed: Document No. CTUDANAO-112727

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NC II TECHNOLOGICAL Page 127 of 146
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Abelo, Bernabe V. UNIVERSITY-
Gonzaga, Angeline A. DANAO CAMPUS
Mariot, Laarnie P
3. Storage 8 2 Jigger Model: Stainless
Area
RS9124
031
Size: 2 tbhs to 51
tbhs
Specifications:
Jiggers Stainless, for
precise liquid
measurement in
mixology, are
typically constructed
from stainless steel
and may feature
plated or coated
finishes. Alternative
materials include
copper or plastic.

Date Developed: Document No. CTUDANAO-112727

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BARTENDING Date Revised:
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NC II TECHNOLOGICAL Page 128 of 146
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Abelo, Bernabe V. UNIVERSITY-
Gonzaga, Angeline A. DANAO CAMPUS
Mariot, Laarnie P
 SALVAGE REPORT
Area / : Practical Work Area/ Workstation 5
Section

FACILITY TYPE PART ID RECOMMENDATION

Cocktail Shaker Handle Can still be used just
shaker replace the other
portion .
Handle Replace item if that
Muddler
muddle item cannot be
usable.

Reported by: Date

ANGELINE A. GONZAGA DECEMBER 18, 2023

Signature Over Printed

Name

Date Developed: Document No. CTUDANAO-112727

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NC II TECHNOLOGICAL Page 129 of 146
Developed by:
Abelo, Bernabe V. UNIVERSITY-
Gonzaga, Angeline A. DANAO CAMPUS
Mariot, Laarnie P
 INSPECTION REPORT

ACTION PROGRESS/
FACILITY TYPE INCIDENT
TAKEN REMARKS

Cocktail Shaker Spillage during Quality Shakers Enhance training

Shaking with Secure Lids programs for
bartenders with a
specific focus on
spillage
prevention.
Handle Provide an Reinforce
Muddler
Breakage Alternative muddling
Muddler techniques and
safety
guidelines with
the user

Reported by: Date

BERNABE V. ABELO . DECEMBER 18, 2023

Signature Over Printed

Name

Date Developed: Document No. CTUDANAO-112727

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NC II TECHNOLOGICAL Page 130 of 146
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Gonzaga, Angeline A. DANAO CAMPUS
Mariot, Laarnie P
 PURCHASE REQUEST

Department: PRACTICAL WORK AREA Date: DECEMBER 19, 2023

QUANTITY ITEM UNIT PRICE AMOUNT

1 Cocktail Shaker 600,00 600.00
1 Muddler 190,00 190,00

2 Jigger 220.00 220.00

1 Strainer 93.00 93.00
2 Citrus Zester 158.00 158.00

Total Php1.261.00

Requested by:
BERNABE V. ABELO

Received by:
LAARNIE P. MARIOT

Approved By:
ANGELINE A. GONZAGA

Date Developed: Document No. CTUDANAO-112727

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NC II TECHNOLOGICAL Page 131 of 146
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Gonzaga, Angeline A. DANAO CAMPUS
Mariot, Laarnie P
--------------------------

Date Developed: Document No. CTUDANAO-112727

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NC II TECHNOLOGICAL Page 132 of 146
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Gonzaga, Angeline A. DANAO CAMPUS
Mariot, Laarnie P
 Utilize
Electronic
Media

Date Developed: Document No. CTUDANAO-112727

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NC II TECHNOLOGICAL Page 133 of 146
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Abelo, Bernabe V. UNIVERSITY-
Gonzaga, Angeline A. DANAO CAMPUS
Mariot, Laarnie P
 Date Developed: Document No. CTUDANAO-112727
December 2023 Issued by:
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CEBU
NC II TECHNOLOGICAL Page 135 of 146
Developed by:
Abelo, Bernabe V. UNIVERSITY-
Gonzaga, Angeline A. DANAO CAMPUS
Mariot, Laarnie P
 Date Developed: Document No. CTUDANAO-112727
December 2023 Issued by:
BARTENDING Date Revised:
CEBU
NC II TECHNOLOGICAL Page 136 of 146
Developed by:
Abelo, Bernabe V. UNIVERSITY-
Gonzaga, Angeline A. DANAO CAMPUS
Mariot, Laarnie P
 Date Developed: Document No. CTUDANAO-112727
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BARTENDING Date Revised:
CEBU
NC II TECHNOLOGICAL Page 137 of 146
Developed by:
Abelo, Bernabe V. UNIVERSITY-
Gonzaga, Angeline A. DANAO CAMPUS
Mariot, Laarnie P
 Date Developed: Document No. CTUDANAO-112727
December 2023 Issued by:
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NC II TECHNOLOGICAL Page 138 of 146
Developed by:
Abelo, Bernabe V. UNIVERSITY-
Gonzaga, Angeline A. DANAO CAMPUS
Mariot, Laarnie P
 Conduct
Competency
Assessment

Date Developed: Document No. CTUDANAO-112727

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NC II TECHNOLOGICAL Page 138 of 146
Developed by:
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Gonzaga, Angeline A. DANAO CAMPUS
Mariot, Laarnie P
Forms

1. Assessors I D

2. Attendance Sheet

3. Notice of Admission

4. Candidate Accomplished Application Form

With Self Assessment Guide

5. Assessment Package (by TESDA Rep)

Assessors Guide ( Assessors script)

Specific Instructions for the candidate

Written report

Written Test

Answer Sheet

6. Rating Sheet according to method of assessment

( collection of evidence / feed backing )

7. Competency Assessment Result Summary

Date Developed: Document No. CTUDANAO-112727

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Gonzaga, Angeline A. DANAO CAMPUS
Mariot, Laarnie P
 PICTURE
Passport size

Assessors Name

QUALIFICATION

Date Developed: Document No. CTUDANAO-112727

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Gonzaga, Angeline A. DANAO CAMPUS
Mariot, Laarnie P
 Sex : Male
Birth date : January 1, 2001
Birth Place : Compostela,Cebu
Civil Status: Single
Nationality: Filipino
Religion : Roman Catholic

LEVEL SCHOOL YEAR GRADUATED

College : CTU- Danao City Campus (on going)

Secondary : Compostela National High School 2020
Elementary : Compostela Central School 2014

Licensure Examination for Teachers (LET) Passing Rate 81.00 %

Inclusive Dates Position & Company

2013- Present DEPED Cebu Province

Date Developed: Document No. CTUDANAO-112727

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Gonzaga, Angeline A. DANAO CAMPUS
Mariot, Laarnie P
Trainings & Seminars

Title of Seminar Inclusive Dates Number of Conducted/

Hours Sponsored by:
Three day Live-Out Seminar- 09/14/14-
Workshop on Coaching and 09/16/14 24 hours Division of
Officiating Selected Sports Cebu Province
Events
Personal Safety Lessons 12/23/13- 24 hours Division of
(PSL) Seminar Workshop 12/28/13 Cebu Province
Seminar Workshop in Stress
Management, Media 12/20/13- 16 hours Division of
Education and 12/21/13 Cebu Province
Communication
Seminar Workshop for 8/27/13- Division of
Officiating Officials on 8/28/13 16 hours Cebu Province
various Events
Basic Computer Literacy 12/27/13- 40 hours Danao City
Course 12/30/13 Division

Date Developed: Document No. CTUDANAO-112727

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Developed by:
Abelo, Bernabe V. UNIVERSITY-
Gonzaga, Angeline A. DANAO CAMPUS
Mariot, Laarnie P
 PICTURE

Sex : Female
Birth date : February 7, 2003
Birth Place : Consolacion, Cebu
Civil Status: Single
Nationality: Filipino
Religion : Roman Catholic

LEVEL SCHOOL YEAR GRADUATED

College : CTU- Danao City Campus (on going)

Secondary : Consolacion National High School - 2020
Evening Class (SHS)
Elementary : Consolacion Central School 2015

Licensure Examination for Teachers (LET) Passing Rate 81.00 %

Inclusive Dates Position & Company

2013- Present DEPED Cebu Province

Date Developed: Document No. CTUDANAO-112727

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NC II TECHNOLOGICAL Page 143 of 146
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Abelo, Bernabe V. UNIVERSITY-
Gonzaga, Angeline A. DANAO CAMPUS
Mariot, Laarnie P
Trainings & Seminars

Title of Seminar Inclusive Dates Number of Conducted/

Hours Sponsored by:
Three day Live-Out Seminar- 09/14/14-
Workshop on Coaching and 09/16/14 24 hours Division of
Officiating Selected Sports Cebu Province
Events
Personal Safety Lessons 12/23/13- 24 hours Division of
(PSL) Seminar Workshop 12/28/13 Cebu Province
Seminar Workshop in Stress
Management, Media 12/20/13- 16 hours Division of
Education and 12/21/13 Cebu Province
Communication
Seminar Workshop for 8/27/13- Division of
Officiating Officials on 8/28/13 16 hours Cebu Province
various Events
Basic Computer Literacy 12/27/13- 40 hours Danao City
Course 12/30/13 Division

Date Developed: Document No. CTUDANAO-112727

December 2023 Issued by:
BARTENDING Date Revised:
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NC II TECHNOLOGICAL Page 144 of 146
Developed by:
Abelo, Bernabe V. UNIVERSITY-
Gonzaga, Angeline A. DANAO CAMPUS
Mariot, Laarnie P
 PICTURE

Sex : Female
Birth date : Feb. 7, 2002
Birth Place : Consolacion, Cebu
Civil Status: Single
Nationality: Filipino
Religion : Roman Catholic

LEVEL SCHOOL YEAR GRADUATED

College : CTU- Danao City Campus (on going)

Secondary : Consolacion National High School - 2020
Evening Class (SHS)
Elementary : Tabunok Elementary School 2015

Licensure Examination for Teachers (LET) Passing Rate 81.00 %

Inclusive Dates Position & Company

2013- Present DEPED Cebu Province

Date Developed: Document No. CTUDANAO-112727

December 2023 Issued by:
BARTENDING Date Revised:
CEBU
NC II TECHNOLOGICAL Page 145 of 146
Developed by:
Abelo, Bernabe V. UNIVERSITY-
Gonzaga, Angeline A. DANAO CAMPUS
Mariot, Laarnie P
Trainings & Seminars

Title of Seminar Inclusive Dates Number of Conducted/

Hours Sponsored by:
Three day Live-Out Seminar- 09/14/14-
Workshop on Coaching and 09/16/14 24 hours Division of
Officiating Selected Sports Cebu Province
Events
Personal Safety Lessons 12/23/13- 24 hours Division of
(PSL) Seminar Workshop 12/28/13 Cebu Province
Seminar Workshop in Stress
Management, Media 12/20/13- 16 hours Division of
Education and 12/21/13 Cebu Province
Communication
Seminar Workshop for 8/27/13- Division of
Officiating Officials on 8/28/13 16 hours Cebu Province
various Events
Basic Computer Literacy 12/27/13- 40 hours Danao City
Course 12/30/13 Division

Date Developed: Document No. CTUDANAO-112727

December 2023 Issued by:
BARTENDING Date Revised:
CEBU
NC II TECHNOLOGICAL Page 146 of 146
Developed by:
Abelo, Bernabe V. UNIVERSITY-
Gonzaga, Angeline A. DANAO CAMPUS
Mariot, Laarnie P
 BERNABE V. ABELO
NAME: ANGELINE A. GONZAGA
LAARNIE P. MARIOT

QUALIFICATION: BARTENDING NC II

SCHOOL: CEBU TECHNOLOGICAL UNIVERSITY-DANAO

CAMPUS