COURSE TITLE Front Office Service

NOMINAL DURATION OF THE

PROGRAM 472 hrs (suited for program delivery)

QUALIFICATION LEVEL NC II
This course covers the knowledge, skills and
COURSE DESCRIPTION attitudes in Front Office services NC II in
accordance with Enterprise standards. It covers
basic, common and specialized (core)
competencies such as receive and process
reservations, operate computerized reservation
system, Provide accommodation reception
services, conduct night audit, provide club reception
services, and provide porter services.
At the end of the course, the students should be
COURSE OUTCOMES able to:
1. Participate in workplace communication;
Summary of all the LO’s 2. Work in a team environment;
3. Practice career professionalism;
4. Practice occupational health and safety
procedures;
5. Develop and update industry knowledge;
6. Observe workplace hygiene procedures;
7. Perform computer operations;
8. Perform workplace and safety practices;
9. Provide effective customer service;
10. Receive and process reservations;
11. Operate computerized reservations system;
12. Provide accommodation reception services;
13. Conduct night audit;
14. provide club reception services;
15. Provide porter services
(part of the COURSE DESCRIPTION)
 Must be high school graduate (16 years old
ENTRY REQUIREMENTS and above)
 Physically and mentally fit
 Can communicate oral and written
 With good moral character

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COURSE STRUCTURE

UNIT OF NOMINAL
MODULE TITLE MODULE CONTENT
COMPETENCY DURATION
A. BASIC

1. Participate in
workplace 1.1 Participating in 1.1.1 Parts of speech 8
communication workplace 1.1.2 Sentence construction
communication 1.1.3 Effective
communication
1.1.4 Conduct interviews
1.1.5 Sentence construction
1.1.6 Technical writing
1.1.7 Recording information
1.1.8 Basic mathematics
1.1.9 Technical writing
1.1.10 Types of forms

2. Work in a team 2.1 Working with 2.1.1 Team role 8

environment others 2.1.2 Relationship and
responsibilities
2.1.3 Role and
responsibilities within a
team
2.1.4 Team members role
and responsibilities
2.1.5 Communication
process
2.1.6 Team structure
2.1.7 Group planning and
decision making

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 UNIT OF NOMINAL
MODULE TITLE MODULE CONTENT
COMPETENCY DURATION
3. Practice career 3.1 Practicing 3.1.1 Code of conduct and 8
professionalism career code of ethics
professionalism 3.1.2 Personal hygiene
3.1.3 Interpersonal and
intrapersonal skills
3.1.4 Communication skills
3.1.5 Fundamental rights at
work
3.1.6 Company procedures
and standards
3.1.7 Work values and ethics
3.1.8 Company policies
3.1.9 Company operating
procedures and
standards
3.1.10 Gender and
Development
3.1.11 Personal Hygiene
3.1.12 Certifications and
licenses appreciation
3.1.13 Participate in training
programs
3.1.14 Awards/ rewards

4. Practice occupational 4.1 Practicing 4.1.1 Hazards and risks 8

health and safety occupational health identification and
procedures and safety control
procedures 4.1.2 Organizational safety
and health protocol
4.1.3 Threshold limit value
(TLV)
4.1.4 OHS indicators
4.1.5 TLV table
4.1.6 Phil OHS Standards
4.1.7 Effects of hazards in
the workplace
4.1.8 Ergonomics

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 UNIT OF NOMINAL
MODULE TITLE MODULE CONTENT
COMPETENCY DURATION
4.1.9 EGG Regulations
4.10 Safety Regulations
 Clean Air Act
 Electrical
and Fire
Safety Code
 Waste
management
 Disaster
Preparednes
s and
Management
4.1.11 Contingency Measures
and Procedures
4.1.12 Operational health and
safety procedure,
practices and
regulations
4.1.13 Emergency-related
drills and training
B. COMMON
1. Develop and update 1.1 Developing 1.1.1 Information sources 8
industry knowledge and updating  media
industry knowledge  reference book
 libraries
 union
 industry
association
 internet
 personal
observation
1.1.2 Trade unions
environmental issues
and requirements
1.1.3 Industrial relations
issues and major
organization
1.1.4 Career opportunities
1.1.5 Work ethic required to
work in the industry
1.1.6 Quality assurance

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 UNIT OF NOMINAL
MODULE TITLE MODULE CONTENT
COMPETENCY DURATION
2. Observe workplace 2.1 Observing 2.1.1 Hygiene procedures 8
hygiene procedures workplace hygiene  Proper hand
procedures washing
 Regular
bathing
 Appropriate
and clean
clothing
 Cleaning and
sanitizing
procedures
 Personal
hygiene
 Pest control
 Principles of
HACCP
2.1.2 Types of hygiene risks
 Bacteria and
contamination
 Inappropriate
food handling
 Poor work
practices
 Cross
contamination
 Disposal of
garbage or
potentially
contaminated
waste
2.1.3 Different cleaning
materials
 Cleaning
procedures
 Cleaning
Guidelines

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 UNIT OF NOMINAL
MODULE TITLE MODULE CONTENT
COMPETENCY DURATION
3. Perform computer 3.1 Performing 3.1.1 Types of computers and 8
operations Computer basic features of
Operations different operating
systems
3.1.2 Plain parts of a
computer
3.1.3 Storage devices and
basic categories of
memory
3.1.4 Types of software
3.1.5 Computer capacity
3.1.6 OHS Guidelines
3.1.7 Computer Capacity
3.1.8 Standard operating
procedures in entering
and saving data into the
computer
3.1.9 Storage media
3.1.10 Ergonomic guidelines
3.1.11 Procedures/ Techniques
in Accessing
Information
3.1.12 Desktop Icons
3.1.13 Keyboard Techniques
3.1.12 Based on OHS
Requirements
3.1.14 Software Commands
3.1.15 Operation and Use of
Peripheral Devices
3.1.16 Procedures in
Transferring Files/Data
3.1.17 Cleaning, Minor
Maintenance and
Replacements of
Consumables
3.1.18 Creating More Space in
the Hard Disk
3.1.19 Reviewing Programs
3.1.20 Deleting Unwanted
Files
3.1.21 Checking Hard Disk for
Errors
3.1.22 Viruses and Up to Date
Anti-Virus Programs

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 NOMINAL
UNIT OF COMPETENCY MODULE TITLE MODULE CONTENT
DURATION
4. Perform workplace 4.1 Performing 4.1.1 Health, safety and 8
safety practices workplace safety security
practices procedures
4.1.2 Breaches procedures
4.1.3 Emergency
procedure
 Personal
injuries
 Fire
 Electrocution
 Natural
calamity
 Criminal acts
4.1.3 Safe personal
presentation standard
4.1.4 5’s Principles
4.1.5 Waste management
4.1.6 Pollution control
4.1.6 Effect of pollution
4.1.7 Types of pollutants
5. Provide effective 5.1 Providing 5.1.1 Good working attitude 8
customer services effective customer 5.1.2 Knowledge of
services services manual and
standards
5.1.3 Interactive
communication with
others
5.1.4 Interpersonal skills
and sincerity
5.1.5 Non verbal
communication and
body language
5.1.6 Work value and
ethics
5.1.7 Telephone
conversation
5.1.8 Fax machine
information
5.1.9 Product
merchandizing
5.1.10 E-Learning

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UNIT OF COMPETENCY MODULE TITLE MODULE CONTENT NOMINAL
DURATION
5.1.11 Dealing with
objectives and
disagreement
5.1.12 Holding guest's
complaints in effective
ways
5.1.13 Evaluation and
recommendation
process
5.1.14 Guest relation
communication
Responding to customer
needs
C. CORE
1. Receive and Process 1.1 Receiving and  Receiving and 23
Reservations Processing processing
Reservations reservations
 Booking procedures
 Rates and products
features
 Record booking
procedures
 Reservation and
booking terminology
 Customer profiles or
history profiles
checking procedures
 Record special
requests process
 Confirmation process
 Filling reservation
process
 Documents and other
materials preparation
and issuance process
 Financial status of
reservation process
 Amendments or
cancellations of
received, processed
and recorded
reservation

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 NOMINAL
UNIT OF COMPETENCY MODULE TITLE MODULE CONTENT
DURATION
 Requirements of
reservation process
communicated to
housekeeping and F
& B.
 Reservation Statistics
Process
2. Operate a 2.1 Operating a  Company 65
Computerized Reservation Computerized computerized
System Reservation System reservation system.
 General industry
information Computer
system features
 General Industry
Booking System.
 Features of creating a
reservation system.
 Encoding and
retrieving of
information.
 Updates and
amendments of
reservation
 Accurate
communication
procedures to industry
colleagues.
 Assessing
communications.
 Procedures in sending
and receiving
messages using the
computerized system.

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 NOMINAL
UNIT OF COMPETENCY MODULE TITLE MODULE CONTENT
DURATION
3. Provide accommodation 3.1 Providing  Procedure in 90
reception services. accommodation preparing reception
reception services. area.
 Procedure in room
allocation
 Procedure in
recording guests
arrival.
 Hotel courtesy
 Procedure in
registering guest
 Procedure in
processing accounts
 Procedure in
assessing guest for
departure
 Preparation of front
office records/reports
 Records/report
distribution
 Time Management

4. Conduct Night Audit 4.1 Conducting  Knowledge on 65

Night Audit recording Business
transactions
 Knowledge on the
preparation of
financial statements
 Knowledge on
financial audit
 Procedure in
preparing routine
records and reports.
 Time management

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 NOMINAL
UNIT OF COMPETENCY MODULE TITLE MODULE CONTENT
DURATION
5. Provide Club Reception 5.1 Providing Club  Club services and 67
Services reception Services Facilities feature
 Club membership
process and rules
 Membership
application
 Record ,check and
maintained
membership
procedures
 Monitor membership
badges/cards
procedures
 Registration of guest
procedures
 Club and licensing
laws requirement for
customer dress and
age regulations
 Security management
procedures
6. Provide Porter Service 6.1 Providing Porter  Communication skills 90
Service  Procedures in
welcoming guests
 Procedures in
receiving guests
 Registration
procedures
 Guest assistance
/escorted processes
 Room features
 Luggage
transportation safety
procedures
 Luggage delivering
procedures
 Luggage storage
procedures
 Luggage marking
system

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 NOMINAL
UNIT OF COMPETENCY MODULE TITLE MODULE CONTENT
DURATION
 Luggage storing
system
 Bell service
procedures
 Communication
procedures to other
department
TOTAL NO. OF HOURS 472

COMPETENCY ANALYSIS
This table reflects the number of modules developed in a particular unit of competency

UNITS OF COMPETENCY NO. OF MODULE TOTAL

DEVELOPED

BASIC

1. Participate in Workplace Communication 1

2. Work in Team Environment 1
3. Practice Career Professionalism 1
4. Practice Occupational Health and safety Procedures 1 4

COMMON

1. Developed and Update Industry Knowledge 1

2. Observe Workplace Hygiene Procedures 1
3. Perform Computer Operations 1
4. Perform Workplace and Safety Practices 1
5.Provide Effective Customer Service 1 5

CORE

1. Receive and Process Reservations 1

2. Operate Computerized Reservation System 1
3. Provide Accommodation Reception Services 1
4. Conduct Night Audit 1
5. Provide Club Reception Services 1
6. Provide Porter Services 1 6
Total 15

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RESOURCES:

EQUIPMENTS TOOLS TRAINING

MATERIALS/RESOURCES

Computer and printer Credit card voucher holder Log book

Cash Register Bell boys cart Room key
Fake Bills detector Ving card
Ving card key marker White board/cork board
Ving card verifier Empty envelopes
Key rack Luggage tag
Cash box drawer First aid kit
Guest folio rack Guest directory
Telephone Monitoring form
Fax machine Registration form
Calculator Cancellation booking form
Safety deposit box/drop vault No-show forms
Fire extinguisher General folio
Credit card voucher
Reservation slip
Notice slip]

ASSESSMENT METHODS:
 Direct observation
 Practical demonstration
 Oral/written examination
 Third party report

COURSE DELIVERY:
 Demonstration
 Self-paced instruction
 Lecture discussion
 Simulation
 On-the-Job Training
 Group discussion
 Lecture-demonstration

TRAINER’S QUALIFICATIONS- FRONT OFFICE SERVICES (TOURISM SECTOR)

 Must have completed a Trainers Training Methodology Course (TM II) or its equivalent
 Must have at least two years in industry experience or any FO related works
*Optional. Only when required by the hiring institution
 Must be a holder of Front Office Services NC level II
 Must be of good moral character
 Physically and mentally fit
 Must be a computer literate

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