JOB SHEET 1.

1-6

Title : Prepare Training Needs Analysis Forms

Performance Objective:
Given the sample forms for Identifying Training Needs Analysis, you should be able to
make Forms 4.1, 4.2, 4.3 and 4.4 for the qualification you are assigned to.

Supplies : Bond paper

Equipment : Laptop, printer with ink

Steps/Procedure:

1. Secure TR and CBC for the qualification you are assigned to.
2. Search and download for the templates of the TNA forms.
3. Make the Self-Assessment Check (Form 4.1).
4. Using sample Evidence of Current Competencies acquired related to
Job/Occupation (Form 4.2) of Trainers’ Methodology I, prepare a list of
possible evidences of current competencies.
5. Construct a blank form for determining discrepancies between competencies in
the TR and current competencies or Training Gaps (Form 4.3) of prospective
trainees.
6. Prepare a template for the Training Needs of trainees. (Form 4.4)

Assessment Method:

Portfolio Assessment

Date Developed: Document No.

Trainers’
July 23, 2020 Issued by:
Methodology
Date Revised :
Level I
Developed by: Page 1 to 22
Bernie G. Domingcil Revision #
Plan Training
Session
 Performance Criteria Checklist 1.1-6

Trainee’s Name: _____________________________ Date: _______________

Criteria YES NO

1. All required competencies are listed from BASIC, COMMON to

CORE (Form 1.1)

2. Possible evidences of current competencies are listed

(Form 1.2)

3. Means of validating evidences of competencies are

listed.

4. Templates in assessing discrepancies between current

and required competencies are prepared (Form 1.3).

5. Training need form is prepared for basic, common and

core competencies (Form 1.4).

Comments/Suggestions:

Trainer: ____________________________________ Date: _______________

Date Developed: Document No.

Trainers’
July 23, 2020 Issued by:
Methodology
Date Revised :
Level I
Developed by: Page 1 to 22
Bernie G. Domingcil Revision #
Plan Training
Session
Name: ________________________________________

Qualification: __________________________________

FORM 4.1 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

LO 1. Obtain and convey workplace information

LO 2. Speak English at a basic operational level
LO 3. Participate in workplace meeting and discussion
LO 4. Complete relevant work related documents
2. WORK IN TEAM ENVIRONMENT

LO 1. Describe and identify team role and

LO 2. Describe work as a team member
LO 3. Work effectively with colleagues
LO 4. Work in a socially diverse environment
3. PRACTICE CAREER PROFESIONALISM

LO 1. Integrate personal objectives with organizational goals

LO 2. Set and meet work priorities
LO 3. Maintain professional growth and development

Date Developed: Document No.

Trainers’
July 23, 2020 Issued by:
Methodology
Date Revised :
Level I
Developed by: Page 1 to 22
Bernie G. Domingcil Revision #
Plan Training
Session
BASIC COMPETENCIES
CAN I?
4. PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURE

LO 1. Evaluate hazard and risks

LO 2. Control hazards and risks
LO 3. Maintain occupational health and safety awareness
LO 4. Perform basic first-aid procedures

COMMON COMPETENCIES
CAN I?
YES NO
1. DEVELOP AND UPDATE INDUSTRY KNOWLEDGE

LO 1. Seek information on the industry

LO 2. Update continuously relevant industry knowledge
LO 3. Develop and update local knowledge
LO 4. Promote products and services to customers
2. OBSERVE WORK PLACE HYGIENE PROCEDURE

LO 1. Follow hygiene procedures

LO 2. Identify and prevent hygiene risk
3. PERFORM COMPUTER OPERATIONS

LO 1. Plan and prepare task to be undertaken

LO 2. Input data into a computer
LO 3. Assess information using computer
LO 4. Produce/ output data using computer system
LO 5. Maintain computer system

Date Developed: Document No.

Trainers’
July 23, 2020 Issued by:
Methodology
Date Revised :
Level I
Developed by: Page 1 to 22
Bernie G. Domingcil Revision #
Plan Training
Session
COMMON COMPETENCIES
CAN I?
YES NO
4. PERFORM WORK PLACE AND SAFETY PRACTICES

LO 1. Practice workplace procedures for health, safety and

security practices
LO 2. Perform child protection duties relevant to the tourism
Industry
LO 3. Observe and monitor people
LO 4. Deal with emergency situations
LO 4. Maintain computer system
LO 5. Maintain safe personal presentation standards
LO 6. Maintain a safe and secure workplace
LO 5. Maintain computer system
5. PROVIDE EFFECTIVE CUSTOMER SERVICE

LO 1. Greet customers
LO 2. Identify needs of customers
LO 3. Deliver service to customer
LO 4. Handle queries through use of common business tools and
Technology
LO 5. Maintain computer system

Date Developed: Document No.

Trainers’
July 23, 2020 Issued by:
Methodology
Date Revised :
Level I
Developed by: Page 1 to 22
Bernie G. Domingcil Revision #
Plan Training
Session
CORE COMPETENCIES
CAN I?
YES NO
1. PREPARE THE DINING ROOM/ RESTAURANT AREA FOR
SERVICE

LO 1. Take table reservation

LO 2. Prepare service stations and equipment
LO 3. Set-up the tables in the dining area
LO 4. Set the mood/ambiance of the dining area
2. WELCOME GUESTS AND TAKE FOOD AND BEVERAGE ORDER

LO 1. Welcome and greet guests

LO 2. Seat the guest
LO 3. Take food and beverage orders
LO 4. Liaise between kitchen and service areas
3. PROMOTE FOOD AND BEVERAGE PRODUCTS

LO 1. Know the product

LO 2. Undertake Suggestive selling
LO 3. Carry out Upselling strategies
4. PROVIDE FOOD AND BEVERAGE SERVICES TO GUESTS

LO 1. Serve food orders

LO 2. Assist the diners
LO 3. Perform banquet or catering food service
LO 4. Serve beverage orders
LO 5. Process payments and receipts
LO 6. Conclude food service and close down dining area
LO 7. Manage intoxicated persons

Date Developed: Document No.

Trainers’
July 23, 2020 Issued by:
Methodology
Date Revised :
Level I
Developed by: Page 1 to 22
Bernie G. Domingcil Revision #
Plan Training
Session
CORE COMPETENCIES
CAN I? YES NO
5. PROVIDE ROOM SERVICE

LO 1. Take and process room service orders

LO 2. Set up trays and trolleys
LO 3. Present and serve food and beverage orders to guests
LO 4. Present room service account
LO 5. Clear away room service equipment
6. RECEIVE AND HANDLE GUEST CONCERNS
LO 1. Listen to the complaint
LO 2. Apologize to the guest
LO 3. Take proper action on the complaint
LO 4. Record complaint

Date Developed: Document No.

Trainers’
July 23, 2020 Issued by:
Methodology
Date Revised :
Level I
Developed by: Page 1 to 22
Bernie G. Domingcil Revision #
Plan Training
Session
 Evidences/Proof of Current Competencies(Sample)

Form 4.2 Evidence of Current Competencies acquired related to

Job/Occupation
Current Competencies Proof/Evidence Means of Validating

Core Competencies

 Prepare the dining

 National Certificate  Submitted an
room/ restaurant
authenticated copy
area for service
 Actual of National
Demonstration and Certificates
 Welcome guests
presentation.
and take food and
 Portfolio
beverage orders
 Documentation of
demonstration and  Documentation of
 Promote food and
presentation(videos demonstration and
beverage products
or zoom meetings) presentation(videos
or zoom meetings)
 Provide food and
beverage services
to guests

 Provide room
service

 Receive and
handle guest
concerns

Date Developed: Document No.

Trainers’
July 23, 2020 Issued by:
Methodology
Date Revised :
Level I
Developed by: Page 1 to 22
Bernie G. Domingcil Revision #
Plan Training
Session
 Identifying Training Gaps

Form 4.3 Summary of Current Competencies Versus Required

Competencies (Sample)
Required Units of Current Training
Competency/Learning Competencies Gaps/Requirements
Outcomes based on CBC
CORE COMPETENCIES
1. PREPARE THE DINING ROOM/ RESTAURANT AREA FOR SERVICE
LO 1. Take table LO 1. Take table
reservation reservation
LO 2. Prepare service LO 2. Prepare service
stations and equipment stations and equipment
LO 3. Set-up the tables in LO 3. Set-up the tables in
the dining area the dining area
LO 4. Set the LO 4. Set the
mood/ambiance of the mood/ambiance of the
dining area dining area
2. WELCOME GUESTS AND TAKE FOOD AND BEVERAGE ORDER

LO 1. Welcome and greet LO 1. Welcome and greet

guests guests
LO 2. Seat the guest LO 2. Seat the guest
LO 3. Take food and LO 3. Take food and
beverage orders beverage orders
LO 4. Liaise between LO 4. Liaise between
kitchen and service areas kitchen and service areas

Date Developed: Document No.

Trainers’
July 23, 2020 Issued by:
Methodology
Date Revised :
Level I
Developed by: Page 1 to 22
Bernie G. Domingcil Revision #
Plan Training
Session
 Required Units of Current Training
Competency/Learning Competencies Gaps/Requirements
Outcomes based on CBC
CORE COMPETENCIES
3. PROMOTE FOOD AND BEVERAGE PRODUCTS
LO 1. Know the product LO 1. Know the product
LO 2. Undertake LO 2. Undertake
Suggestive selling Suggestive selling
LO 3. Carry out Upselling LO 3. Carry out Upselling
strategies strategies
4. PROVIDE FOOD AND BEVERAGE SERVICES TO GUESTS

LO 1. Serve food orders LO 1. Serve food orders

LO 2. Assist the diners LO 2. Assist the diners
LO 3. Perform banquet or LO 3. Perform banquet or
catering food service catering food service
LO 4. Serve beverage LO 4. Serve beverage
orders orders
LO 5. Process payments LO 5. Process payments
and receipts and receipts
LO 6. Conclude food LO 6. Conclude food
service and close down service and close down
dining area dining area
LO 7. Manage intoxicated LO 7. Manage intoxicated
persons persons

Date Developed: Document No.

Trainers’
July 23, 2020 Issued by:
Methodology
Date Revised :
Level I
Developed by: Page 1 to 22
Bernie G. Domingcil Revision #
Plan Training
Session
 Required Units of Current Training
Competency/Learning Competencies Gaps/Requirements
Outcomes based on CBC
CORE COMPETENCIES
5. PROVIDE ROOM SERVICE
LO 1. Take and process LO 1. Take and process
room service orders room service orders
LO 2. Set up trays and LO 2. Set up trays and
trolleys trolleys
LO 3. Present and serve LO 3. Present and serve
food and beverage orders food and beverage orders
to guests to guests
LO 4. Present room LO 4. Present room
service account service account
LO 5. Clear away room LO 5. Clear away room
service equipment service equipment
6. RECEIVE AND HANDLE GUEST CONCERNS
LO 1. Listen to the LO 1. Listen to the
complaint complaint
LO 2. Apologize to the LO 2. Apologize to the
guest guest
LO 3. Take proper action LO 3. Take proper action
on the complaint on the complaint
LO 4. Record complaint LO 4. Record complaint

Date Developed: Document No.

Trainers’
July 23, 2020 Issued by:
Methodology
Date Revised :
Level I
Developed by: Page 1 to 22
Bernie G. Domingcil Revision #
Plan Training
Session
 Form No. 4.4: Training Needs (Sample)

Training Needs Module Title/

(Learning Outcomes) Module of Instruction
Obtain and convey workplace
information
1. Participate in workplace meeting and
Complete relevant work related discussion.
documents.
Participate in workplace meeting and
discussion.
Describe and identify team role and
responsibility in a team. 2. Working in a Team Environment

Describe work as a team.

Integrate personal objectives with
organizational goals
Set and meet work priorities 3. Practicing Career Professionalism
Maintain professional growth and
development
Identity hazards and risks

Evaluate hazards and risks 4, Practicing Occupational Health and

Safety Procedures
Control hazards and risks
Maintain occupational health and safety
awareness

Date Developed: Document No.

Trainers’
July 23, 2020 Issued by:
Methodology
Date Revised :
Level I
Developed by: Page 1 to 22
Bernie G. Domingcil Revision #
Plan Training
Session
 Date Developed: Document No.
Trainers’
July 23, 2020 Issued by:
Methodology
Date Revised :
Level I
Developed by: Page 1 to 22
Bernie G. Domingcil Revision #
Plan Training
Session