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/Requirement
Outcomes based on CBC s
1. Prepare the dining room/restaurant area for service
1.1 Take table 1.1 Take table
reservation reservation
1.2 Prepare service 1.2 Prepare service
station and station and
equipment equipment
1.3 Set-up the 1.3 Set-up the tables
tables in the in the dining area
dining area
1.4 Set the 1.4 Set the
mood/ambiance mood/ambiance of
of the dining area the dining area
Required Units of Current Training
Competency/Learning Competencies Gaps/Requirement
Outcomes based on CBC s
2. Welcome guests and take food and beverage orders
2.1 Welcome and 2.1 Welcome and
greet the guests greet the guests
2.2 Seat the guests 2.2 Seat the guests
2.3 Take food and 2.3 Take food and
beverage orders beverage orders
Date Developed: Document No.
Trainers
Issued by:
Methodology Level Date Revised:
I Page 1 of 2
Developed by:
Revision # 001
3. Promote foods and beverage products
3.1 Know the product 3.1 Know the product
3.2 Undertake Suggestive 3.2 Undertake
selling Suggestive selling
3.3 Carry out Up 3.2 Undertake
selling strategies Suggestive
4. Provide food and beverage services to the guests
4.1 Serve food
orders
4.2 assist the diners 4.2 assist the diners
4.3 perform banquet 4.3 perform banquet
or catering food or catering food
service service
4.4 Serve beverage 4.4 Serve beverage
orders orders
4.5 Process 4.5 Process
payments and payments and
receipts receipts
4.6 Conclude food 4.6 Conclude food
service and close service and close
down dining area down dining area
4.7 Manage 4.7 Manage
intoxicated intoxicated persons
persons
5. Provide room service
5.1 Take and process 5.1 Take and
room service process room
orders service orders
5.2 Set up trays and 5.2 Set up trays and
trolleys trolleys
Date Developed: Document No.
Trainers
Issued by:
Methodology Level Date Revised:
I Page 2 of 2
Developed by:
Revision # 001
5.3 Present and
serve food to
guests
5.4Presents room 5.4Presents room
service account service account
5.5 Clear away room 5.5 Clear away room
service Equipment service Equipment
6.Receive handle guests concerns
6.1 listen to the 6.1 listen to the
complaint complaint
6.2 Apologize to the 6.2 Apologize to the
guest guest
6.3 6.3 Take proper on
Take proper on the complaint
the complaint
6.4 Record complaint 6.4 Record complaint
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
Instruction
(Learning Outcomes)
Take and process room service orders 1. Providing room service
Set up trays and trolleys
Date Developed: Document No.
Trainers
Issued by:
Methodology Level Date Revised:
I Page 3 of 2
Developed by:
Revision # 001
