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Identifying Training Gaps

The document identifies training gaps in basic, common, and core competencies required for competency-based curriculum (CBC). It outlines specific competencies that need improvement, such as workplace communication, team environment, and food service skills. The document serves as a framework for assessing current competencies against required learning outcomes.

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20 views3 pages

Identifying Training Gaps

The document identifies training gaps in basic, common, and core competencies required for competency-based curriculum (CBC). It outlines specific competencies that need improvement, such as workplace communication, team environment, and food service skills. The document serves as a framework for assessing current competencies against required learning outcomes.

Uploaded by

hr8787809
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Identifying Training Gaps

Required Units of Current Training


Competency/Learning Competencies Gaps/Requirement
Outcomes based on CBC s
BASIC COMPETENCIES
1. Participate in Participate in Workplace Participate in
Workplace Communication Workplace
Communication Communication
2. Work Team Work Team Work Team
Environment Environment Environment
3. Practice Career Practice Career Practice Career
Professionalism Professionalism Professionalism
4. Practice Occupational Practice Occupational Practice Occupational
Health and Safety Health and Safety Health and Safety
Procedure Procedure Procedure
COMMON COMPETENCIES
1. Develop and Update Develop and Update Develop and Update
Industry Knowledge Industry Knowledge Industry Knowledge
2. Observe Workplace Observe Workplace Observe Workplace
Hygiene Procedures Hygiene Procedures Hygiene Procedures
3. Perform Computer Perform Computer Perform Computer
Operation Operation Operation
4. Perform Workplace and Perform Workplace and Perform Workplace
Safety Practices Safety Practices and Safety Practices
5. Provide Effective Provide Effective Provide Effective
Customer Service Customer Service Customer Service
CORE COMPETENCIES
1. PREPARE THE
DINING
ROOM/RESTAURANT
AREA FOR SERVICE
Take table reservations.
Prepare service stations
and equipment.
Set up the tables in the
dining area.
Set the mood/ambiance
of the dining area
2. WELCOME GUESTS
AND TAKE FOOD
AND BEVERAGE
ORDERS
Welcome and greet
guests
Seat the guests
Take food and
beverage orders
Liaise between kitchen
and service areas
3. PROMOTE FOOD AND
BEVERAGE
PRODUCTS
Know the product
Undertake Suggestive
selling
Carry out Upselling
strategies
4. PROVIDE FOOD AND
BEVERAGE
SERVICES TO
GUESTS
Serve food orders
Assist the diners
Perform banquet or
catering food service
Serve Beverage Orders
Process payments and
receipts
Conclude food service
and close down dining
area
Manage intoxicated
persons
5. PROVIDE ROOM
SERVICE
Take and process room Take and process room Take and process
service orders service orders room service orders
Set up trays and trolleys Set up trays and trolleys Set up trays and
trolleys
Present and serve food Present and serve food Present and serve food
and beverage orders to and beverage orders to and beverage orders to
guests guests guests
Present room service Present room service Present room service
account account account
Clear away room Clear away room Clear away room
service equipment service equipment service equipment
6. RECEIVE AND
HANDLE GUEST
CONCERNS
Listen to the complaint
Apologize to the guest
Take proper action on
the complaint
Record complaint

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