FORM 5.

SELF-ASSESSMENT CHECKLIST
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 best answer to the
questions below.

CORE COMPETENCIES
Can I? YES NO
1. PREPARE THE DINING ROOM/RESTAURANT AREA FOR
SERVICE
1.1 Take table reservations 
1.2 Prepare service stations and equipment 
1.3 Set up the tables in the dining area 
1.4 Set the mood/ambiance of the dining area 
2. WELCOME GUESTS AND TAKE FOOD AND BEVERAGE
ORDERS
2.1 Welcome and greet guest 
2.2 Seat the guest 
2.3 Take food and beverage orders 
2.4 Liaise between kitchen and service area 
3. PROMOTE FOOD AND BEVERAGE PRODUCTS
3.1 Know the product 
3.2 Undertake suggestive selling 
3.3 Carry out upselling strategies 
4. PROVIDE FOOD AND BEVERAGE SERVICES TO GUESTS
4.1 Serve food orders 
4.2 Assist the dinners 
4.3 Perform banquet or catering food service 
4.4 Serve beverage orders 
4.5 Process payments and receipts 
4.6Conclude food service and close down dining 
area

Date Developed: Document No.

Food and August 05, 2024 Issued
Beverage by: Page
Services STII 1 of
NCII Developed by: Revision 45
MERILYN BINCO #1
STII
 4.7 Manage intoxicated persons 
5. PROVIDE ROOM SERVICE
5.1 Take and process room service orders 
5.2 Set up tray and trolleys 
5.3 Present and serve food and beverage orders to 
guests
5.5 Clear away room service equipment 
6. RECEIVE AND HANDLE GUEST CONCERNS
6.1 Listen to the complaint 
6.2 Apologize to the guest 
6.3 Take proper action on the complaint 
6.4 Record complaint 

Date Developed: Document No.

Food and August 05, 2024 Issued
Beverage by: Page
Services STII 2 of
NCII Developed by: Revision 45
MERILYN BINCO #1
STII
FORM 5.2
DETERMINING AND VALIDATING TRAINEE’S CURRENT
COMPETENCY/IES
Current Proof/Evidence Means of
competencies validating
1. PREPARE THE DINING ROOM/RESTAUTAURANT AREA FOR
SERVICE
1.1 Certificate of Submitted an
Take table reservations Completion authenticated copy
of the certificate
1.2 Certificate of Submitted an
Prepare service stations Completion authenticated copy
and equipment of the certificate
1.3 Certificate of Submitted an
Set up the tables in the Completion authenticated copy
dining area of the certificate
1.4 Certificate of Submitted an
Set the mood/ambiance Completion authenticated copy
of the dining area of the certificate
2. WELCOME GUESTS AND TAKE FOOD AND BEVERAGE
ORDERS
2.1 Certificate of Submitted an
Completion authenticated copy
Welcome and greet
of the certificate
guests
2.2 Certificate of Submitted an
Completion authenticated copy
Seat the guests
of the certificate
2.3 Certificate of Submitted an
Take food and beverage Completion authenticated copy
orders of the certificate
2.4 Certificate of Submitted an
Liaise between kitchen Completion authenticated copy
and service areas of the certificate
3.PROMOTE FOOD AND BEVERAGE PRODUCTS

Date Developed: Document No.

Food and August 05, 2024 Issued
Beverage by: Page
Services STII 3 of
NCII Developed by: Revision 45
MERILYN BINCO #1
STII
 3.1 Certificate of Submitted an
Know the product Completion authenticated copy
of the certificate
3.2 Certificate of Submitted an
Undertake suggestive Completion authenticated copy
selling of the certificate
3.3 Certificate of Submitted an
Carry out upselling Completion authenticated copy
strategies of the certificate
3.4 Certificate of Submitted an
Prepare caramelized Completion authenticated copy
petits fours of the certificate
4. PROVIDE FOOD AND BEVERAGE SERVICES TO GUESTS
4.1 Certificate of Submitted an
Completion authenticated copy
Save food orders
of the certificate
4.2 Certificate of Submitted an
Completion authenticated copy
Assist the dinners
of the certificate
4.3 Certificate of Submitted an
Completion authenticated copy
Perform banquet or
of the certificate
catering food service
4.4 Certificate of Submitted an
Completion authenticated copy
Serve beverage orders
of the certificate
4.5 Certificate of Submitted an
Completion authenticated copy
Process payment and
of the certificate
receipts
4.6 Certificate of Submitted an
Completion authenticated copy
Conclude food service
of the certificate
and close down dining
area
4.7 Certificate of Submitted an
Completion authenticated copy
Manage intoxicated
of the certificate
persons
6.RECEIVE AND HANDLE GUEST CONCERNS
6.1 Certificate of Submitted an
Completion authenticated copy
Listen to the complaint
Date Developed: Document No.
Food and August 05, 2024 Issued
Beverage by: Page
Services STII 4 of
NCII Developed by: Revision 45
MERILYN BINCO #1
STII
 of the certificate
6.2 Certificate of Submitted an
Completion authenticated copy
Apologize to the guest
of the certificate
6.3 Certificate of Submitted an
Completion authenticated copy
Take proper action on
of the certificate
the complaint
6.4 Certificate of Submitted an
Completion authenticated copy
Record complaint
of the certificate

Form 5.3

Date Developed: Document No.

Food and August 05, 2024 Issued
Beverage by: Page
Services STII 5 of
NCII Developed by: Revision 45
MERILYN BINCO #1
STII
 COMPARING AND CROSS MATCHING OF COMPETENCIES
From the accomplished Self-Assessment Check (Form 1.1) and
the evidence of current competencies (Form 1.2), the trainer will be
able to identify what the training needs of the prospective trainee are:
Form 6.3 Summary of Current Competencies versus Required
Competencies
(Sample)
Required Units of Training
Competency/Learnin Current Gaps/
g Requirements
Competencies
Outcomes based on
CBC
1. PREPARE THE DINING ROOM/RESTAURANT AREA FOR
SERVICE
1.1 Take table Take table
reservations reservations
1.2 Prepare service Prepare service
stations and stations and
equipment equipment
1.3 Set up the tables Set up the tables in
in the dining area the dining area
1.4 Set the Set the
mood/ambiance of the mood/ambiance of
dining area the dining area
2. WELCOME GUESTS AND TAKE FOOD AND BEVERAGE
ORDERS
2.1 Welcome and Welcome and greet
greet guests guests
2.2 Seat the guests Seat the guests
2.3 Take food and Take food and
beverage orders beverage orders
2.4 Liaise between Liaise between
kitchen and service kitchen and service
areas areas
3. PROMOTE FOOD AND BEVERAGE PRODUCTS
3.1 Know the product Know the product
3.2 Undertake Undertake
suggestive selling suggestive selling
Date Developed: Document No.
Food and August 05, 2024 Issued
Beverage by: Page
Services STII 6 of
NCII Developed by: Revision 45
MERILYN BINCO #1
STII
3.3 Carry out upselling Carry out upselling
strategies strategies
4. PROVIDE FOOD AND BEVERAGE SERVICES TO GUESTS
4.1 Serve food orders Serve food orders

4.2 Assist the dinners Assist the dinners

4.3 Perform banquet Perform banquet or

or catering food catering food service
service
4.4 Serve beverage Serve beverage
orders orders
4.5 Process payments Process payments
and receipts and receipts
4.6 Conclude food Conclude food
service and close service and close
down dining area down dining area
4.7 Manage Manage intoxicated
intoxicated persons persons
5. PROVIDE ROOM SERVICE
5.1 Take and process Take and process
room service orders room service orders
5.2 Set up trays and Set up trays and
trolleys trolleys
5.3 Present and serve Present and serve
food and beverage food and beverage
orders to guests orders to guests
5.4 Present room Present room
service account service account
5.5 Clear away room Clear away room
service equipment service equipment
6.RECEIVE AND HANDLE GUEST CONCERNS
6.1 Listen to the Listen to the
complaint complaint
6.2 Apologize to Apologize to guests
guests
6.3 Take proper action Take proper action
on the complaint on the complaint
6.4 Record complaint Record complaint

Date Developed: Document No.

Food and August 05, 2024 Issued
Beverage by: Page
Services STII 7 of
NCII Developed by: Revision 45
MERILYN BINCO #1
STII
FORM 5.4
SUMMARY OF CURRENT COMPETENCIES VERSUSREQUIRED
COMPETENCIES

Training Needs Module Title/ Module of

instruction
(Learning Outcomes)
5.1 Take and process room
service orders
5.2 Set up trays and trolleys
5.3 Present and serve food and
beverage orders to guests PROVIDING ROOM SERVICE
5.4 Present room service account
5.5 Clear away room service
equipment

Date Developed: Document No.

Food and August 05, 2024 Issued
Beverage by: Page
Services STII 8 of
NCII Developed by: Revision 45
MERILYN BINCO #1
STII
 TRAINING PLAN
QUALIFICATION: FOOD AND BEVERAGE SERVICES NC II
Trainees’
Facilities/
Training Training Activity/ Mode of Assessment Date and
Staff Tools and Venue
Requirem Task Training Method Time
Equipment
ents
1. 1.Take table On-the- *Coordina - Mer’s Written test
Prepare reservation job tor Reservation Restaura Demonstration
the 2.Prepare service training Merna sheets nt, Ipil, Interview
Biday -Logbook August 05,
Dining stations and ZSP
-Computer 2024
Room/ equipment *Supervis -
Restaura 3. Set-up the 8:00AM
or Reservation to
nt Areatables in the dining Nancy card 5:00PM
for area Chiong-
Service 4.Set the Magban
mood/ambiance of ua
the dining area
2. 1. Welcome and On-the- *Coordina -Menu Mer’s Written test August 06,
Welcome greet guests job tor -Chairs Restaura Demonstration 2024
Guests 2. Seat the guest training Merna -Table nt, Ipil,  Interview 8:00AM
3. Take food and Biday to
and Take -Linens ZSP
beverage orders 5:00PM
Food and 4. Liaise between *Supervis -Pen
Beverage kitchen and or -Menu cards
Products service areas Nancy -Order slip

Date Developed: Document No.

Food and August 05, 2024 Issued
Beverage by: Page
Services STII 9 of
NCII Developed by: Revision 45
MERILYN BINCO #1
STII
 Chiong-
Magban
ua
3. 1. Know the On-the- *Coordina -Menu Mer’s Written test
Promote product job tor Restaura Demonstration
Food and 2. Undertake training Merna nt, Ipil, Interview
August 07,
Suggestive selling Biday
Beverage ZSP 2024
3. Carry out
Products 8:00AM
Upselling *Supervis
to
strategies or
5:00PM
Nancy
Chiong-
Magban
ua
4. 1. Serve food On-the- *Coordina --Cooking Mer’s Written test August 08,
Provide orders job tor pans Restaura Demonstration 2024
Food and 2. Assist the diners training Merna - Ranges nt, Ipil, Interview 8:00AM
3. Perform banquet Biday -Mixers to
Beverage ZSP
or catering food -Sink 5:00PM
Services service *Supervis kitchen
to guests 4.Serve beverage or utensils
orders Nancy -Cutlery
5. Process Chiong- -Crockery
payments and Magban -Glassware
receipts ua -Bill receipt
6. Conclude food -G-cash
service and close

Date Developed: Document No.

Food and August 05, 2024 Issued
Beverage by: Page
Services STII 10
NCII Developed by: Revision of
MERILYN BINCO #1 45
STII
 down dining area
7. Manage
intoxicated
persons
Caramelized Petits
Fours
5. 1. Take and On-the- *Coordina -Computer Mer’s Written test August 09,
Provide process room job tor -Vases Restaura Demonstration 2024
Room service orders training Merna -Heaters nt, Ipil, Interview 8:00AM
2. Set up trays Biday to
Service -Glassware ZSP
and trolleys 5:00PM
3. Present and *Supervis -Tables
serve food and or -Trays
beverage orders to Nancy -Trolleys
guests Chiong-
4. Present room Magban
service account ua
5. Clear away
room service
equipment
6.Receive 1. Listen to the On-the- *Coordina -Admit Mer’s Written test August 10,
and complaint job tor mistake Restaura Demonstration 2024
Handle 2. Apologize to the training Merna -Listen nt, Ipil, Interview 8:00AM
guest Biday -Apologize to
Guest ZSP
3. Take proper -Working 5:00PM
Concerns action on the *Supervis tables
complaint or -Pen
4. Record Nancy Paper
Date Developed: Document No.
Food and August 05, 2024 Issued
Beverage by: Page
Services STII 11
NCII Developed by: Revision of
MERILYN BINCO #1 45
STII
 complaint Chiong-
Magban
ua

Prepared by:
MERILYN BINCO
Trainer

Date Developed: Document No.

Food and August 05, 2024 Issued
Beverage by: Page
Services STII 12
NCII Developed by: Revision of
MERILYN BINCO #1 45
STII
 TRAINEE’S PROGRESS SHEET

NAME: GRAZY JANE DEOCARES TRAINER: MERILYN BINCO

QUALIFICATIONS: FOOD AND BEVERAGE SERVICES NCII
NOMINAL DURATION: 320 HOURS

Trainee’ Supervis
Units of Training Date Date
Training Activity Rating s Initial or’s
Competency Duration Started Finished
Initial
1. Prepare the-Take table
dining room/ reservation
restaurant -Prepare service
area for
stations and
Nancy
service equipment Competen DEOCAR
53hours 08/05/24 08/09/24 Chiong
-Set-up the tables t ES
in the dining area
-Set the
mood/ambiance of
the dining area
2. Welcome -Welcome and Competen
guests and greet guests t
take food and -Seat the guest
Nancy
beverage -Take food and DEOCAR
53hours 08/05/24 08/09/24 Chiong
orders beverage orders ES
-Liaise between
kitchen and
service areas
Date Developed: Document No.
Food and August 05, 2024 Issued
Beverage by: Page
Services STII 13
NCII Developed by: Revision of
MERILYN BINCO #1 45
STII
3. Promote -Know the product
food and -Undertake
Nancy
beverage Suggestive selling Competen DEOCAR
53hours 08/05/24 08/09/24 Chiong
products -Carry out t ES
Upselling
strategies
4. Provide -Serve food orders
food and -Assist the diners
beverage -Perform banquet
services to or catering food
guests service
-Serve beverage
orders DEOCAR Nancy
Competen
-Process payments 53hours 08/05/24 08/09/24 ES Chiong
t
and receipts
-Conclude food
service and close
down dining area
-Manage
intoxicated
persons
5.Provide - Take and process 53hours 08/05/24 08/09/24 Competen Nancy
room service room service t Chiong
orders
-Set up trays and
trolleys DEOCAR
-Present and serve ES
food and beverage
Date Developed: Document No.
Food and August 05, 2024 Issued
Beverage by: Page
Services STII 14
NCII Developed by: Revision of
MERILYN BINCO #1 45
STII
 orders to guests
-Present room
service account
-Clear away room
service equipment
6. Receive -Listen to the
and handle complaint
guest -Apologize to the
Nancy
concerns guest Competen DEOCAR
53hours 08/05/24 05/09/24 Chiong
-Take proper t ES
action on the
complaint
-Record complaint

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.

Date Developed: Document No.

Food and August 05, 2024 Issued
Beverage by: Page
Services STII 15
NCII Developed by: Revision of
MERILYN BINCO #1 45
STII
 SIBUGAY TECHNICAL INSTITUTE
INCORPORATED
Lower Taway, Ipil, Zamboanga INSTRUCTION
Sibugay This Trainees’ Record Book (TRB) is intended
to serve as record of all
TRAINEE’S RECORD BOOK accomplishment/task/activities while undergoing
training 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.
The Trainees’ Record Book contains all the
Trainee’s No.______ required competencies in tour chosen qualification.
All you have to do is to fill in the column “Task
required’ and “Date Accomplished” with all activities
NAME: GRAZY JANE DEOCARES in accordance with the training program and to be
taken up in the school and with the guidance of the
QUALIFICATION: FOOD AND BEVERAGE SERVICES instructor. The instructor will likewise indicate his/her
NCII remarks on the “Instructor Remarks” column
regarding the outcome of the task accomplished by
TRAINING DURATION: 320 HOURS the trainees. Be sure that the trainee will personally
accomplish the task and confirmed by the instructor.
TRAINER: MERILYN BINCO It is of great importance that the content
should be written legibly on ink. Avoid any
corrections or erasures and maintain the cleanliness
of this record.

Date Developed: Document No.

Food and August 05, 2024 Issued
Beverage by: Page
Services STII 16
NCII Developed by: Revision of
MERILYN BINCO #1 45
STII
 This will be collected by your trainer and
submit the same to the Vocational Instruction
Supervisor (VIS) and shall from part of the
permanent trainees’ document on file.

Date Developed: Document No.

Food and August 05, 2024 Issued
Beverage by: Page
Services STII 17
NCII Developed by: Revision of
MERILYN BINCO #1 45
STII
THANK YOU.

Date Developed: Document No.

Food and August 05, 2024 Issued
Beverage by: Page
Services STII 18
NCII Developed by: Revision of
MERILYN BINCO #1 45
STII
 NOTES:
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
Date Developed: Document No.
Food and August 05, 2024 Issued
Beverage by: Page
Services STII 19
NCII Developed by: Revision of
MERILYN BINCO #1 45
STII
Unit of Competency: 1. PREPARE THE DINING ROOM/RESTAURANT AREA FOR SERVICE
NC Level II
Date Instructo and supplies
Learning Task/Activity
Accomplis rs equipme necessary for
Outcome Required
hed Remarks nt service
Take  Answer  Cleaned,
table inquiries wiped and put
reservat promptly, all tableware
ions clearly and and dining
accurately room
 Ask pertinent equipment in
questions to their proper
complete the places
details of the Set up  Fold cloth
reservations the napkins
 Record tables in properly and
reservations the laid on the
data on forms dining table
accurately area appropriately
based on according to
establishment’ napkin folding
s standard style
Prepare  Stock service  Skirted buffet
service or waiter’s or display
stations stations with tables
Date Developed: Document No.
Food and August 05, 2024 Issued
Beverage by: Page
Services STII 20
NCII Developed by: Revision of
MERILYN BINCO #1 45
STII
 properly mood/a are according
taking into mbiance to time of the
account of the day
symmetry, dining
balance and area
harmony in
size and
design

Set the  Adjust lights

DEOCARES BINCO
Trainee’s Signature Trainer’s Signature

Date Developed: Document No.

Food and August 05, 2024 Issued
Beverage by: Page
Services STII 21
NCII Developed by: Revision of
MERILYN BINCO #1 45
STII
Unit of Competency: 2. WELCOME GUESTS AND TAKE FOOD AND BEVERAGE ORDERS
NC Level II
Date Instructo food and with the menu
Learning Task/Activity
Accomplis rs beverag  Take orders
Outcome Required
hed Remarks e orders completely
Welcom  Checked Details Liaise  Work
e and of reservations between technology are
greet are based on kitchen observed
guests established and according to
standard policy service establishment
Seat the  Escort and seat areas standard policy
guests guests and procedures
according to DEOCARES BINCO
table Trainee’s Signature Trainer’s Signature
allocations
Take  Present guests

Date Developed: Document No.

Food and August 05, 2024 Issued
Beverage by: Page
Services STII 22
NCII Developed by: Revision of
MERILYN BINCO #1 45
STII
 Unit of Competency: 3. PROMOTE FOOD AND
BEVERAGE PRODUCTS
NC Level II

Date Instructo selections

Learning Task/Activity
Accomplis rs  Suggest name
Outcome Required
hed Remarks of specific
Know  Mastered menu items to
the names and guests rather
product pronunciations than just
of dishes in the mentioning the
menu general
Underta  Provide categories in
ke information the menu to
Suggesti about the food help them
ve items in clear make the
selling explanations choice and
and know what they
descriptions want
 Offer items on  Recommend
specials or standard food
promos and beverage
 to assist guests pairings
with food and  Use descriptive
beverage words while
Date Developed: Document No.
Food and August 05, 2024 Issued
Beverage by: Page
Services STII 23
NCII Developed by: Revision of
MERILYN BINCO #1 45
STII
 explaining the tempting and
dishes to make appetizing
it more
Carry  Suggest slow
out moving but DEOCARES BINCO
Upsellin highly profitable Trainee’s Signature Trainer’s Signature
g items to
strategi increase guest
es check

Date Developed: Document No.

Food and August 05, 2024 Issued
Beverage by: Page
Services STII 24
NCII Developed by: Revision of
MERILYN BINCO #1 45
STII
Unit of Competency: 4. PROVIDE FOOD AND BEVERAGE SERVICES TO GUESTS
NC Level II
Date Instructo Perform  Food is served
Learning Task/Activity
Accomplis rs banquet according to
Outcome Required
hed Remarks or general service
Serve  Serve food catering principles
food orders food
orders  Monitor service
sequence of Serve  Picked
service and Beverag beverage
meal delivery e Orders orders up
Assist  Conduct The “3- promptly from
the minute check” the bar.
diners to check guest  Carry out wine
‘s satisfaction service
 Treat children Process  Accepted cash
and guests with payment and non-cash
special needs s and payments and
with extra receipts receipts are
attention and issued.
care  Complete
Date Developed: Document No.
Food and August 05, 2024 Issued
Beverage by: Page
Services STII 25
NCII Developed by: Revision of
MERILYN BINCO #1 45
STII
 require area
documentation Manage  Refer difficult
Conclud  Remove soiled intoxicat situations are to
e food dishes when ed an appropriate
service guests are persons person
and finish with the
DEOCARES
close meal.
BINCO
down
Trainee’s Signature Trainer’s Signature
dining

Date Developed: Document No.

Food and August 05, 2024 Issued
Beverage by: Page
Services STII 26
NCII Developed by: Revision of
MERILYN BINCO #1 45
STII
Unit of Competency: 5. PROVIDE ROOM SERVICE
NC Level II
Date Instructo service trays or
Learning Task/Activity
Accom rs trolleys are
Outcome Required
plished Remarks according to the
Take  Record and check food and
and relevant beverage ordered
process information are in
room accordance with Present  Verify the guest’s
service establishment and name is on the bill
orders policy and serve before
procedures food and announcing the
Set up  Prepare room beverag staff’s presence
trays service equipment e orders outside the door.
and and supplies to
trolleys  Set up room guests
Date Developed: Document No.
Food and August 05, 2024 Issued
Beverage by: Page
Services STII 27
NCII Developed by: Revision of
MERILYN BINCO #1 45
STII
Present  Acknowledged room
room and then present service
service cash payments to equipme
account the cashier for nt
processing DEOCARES BINCO
Clear  Check and clear Trainee’s Signature Trainer’s Signature
away floors

Unit of Competency: 6. RECEIVE AND HANDLE GUEST CONCERNS

NC Level II
Date Instructo action guest’s concerns
Learning Task/Activity
Accom rs on the
Outcome Required
plished Remarks complai
Listen to  Note Details of the nt
the guest complaint Record *Complaints are
complai or concern complai documented
nt nt according to the
Apologiz  Shown empathy establishment
e to the to the guest to standard procedures
guest show genuine DEOCARES BINCO
concern and Trainee’s Signature Trainer’s Signature
consideration
Take  Take appropriate
proper action is regarding
Date Developed: Document No.
Food and August 05, 2024 Issued
Beverage by: Page
Services STII 28
NCII Developed by: Revision of
MERILYN BINCO #1 45
STII
 Date Developed: Document No.
Food and August 05, 2024 Issued
Beverage by: Page
Services STII 29
NCII Developed by: Revision of
MERILYN BINCO #1 45
STII
 SUPERVISED INDUSTRY TRAINING EVALUATION FORM
OR
ON THE JOB TRAININGEVALUATION

Dear Trainees,

The following questionnaire is designed to evaluate the

effectiveness of the Supervised Industry Training (SIT) or On the Job
Training (OJT) you had with the Industry Partner of PTC-ZN. Please
check (/) the appropriate box corresponding to your rating for each
question asked. The result of this evaluation shall serve as a basis for
improving the design and management of the SIT in SICAT to maximize
the benefits of the said Program. Thank you for yo ur cooperation.
Legend:
5 – Outstanding
4 – Very Good / Very Satisfactory
3 – Good / Adequate
2 – Fair / Satisfactory
1 – Poor / Unsatisfactory
NA – Not Applicable
Item
QUESTION Ratings
No.

INSTITUTIONAL EVALUATION 1 2 3 4 5 N
A

1. Has Sibugay Technical Institute

Incorporated conducted an
orientation about the SIT/OJT
/
program, the requirements and the
preparations needed and its
expectations?

2. Has Sibugay Technical Institute

Incorporated provided the necessary
assistance such as referrals or /
recommendation in finding the
company for your OJT?

3. Has Sibugay Technical Institute

Incorporated showed coordination
/
with the industry partner in the
design and supervision of your
Date Developed: Document No.
Food and August 05, 2024 Issued
Beverage by: Page
Services STII 30
NCII Developed by: Revision of
MERILYN BINCO #1 45
STII
 SIT/OJT?
Has your in-school training adequate
4. to undertake Industry Partner /
assignment and challenges?

5. Has Sibugay technical Institute /

Incorporated monitored your
progress in the industry?

6. Has the supervision been effective in /

achieving your OJT objectives and
providing feedbacks when necessary?

7. Did Sibugay Technical Institute /

Incorporated conduct assessment of
your SIT/OJT program upon
completion?

8. Were you provided with the results of /

the Industry and Sibugay technical
Institute Incorporated assessment of
your OJT?

Comments/Suggestions: The STII as the Industry partner provides

better opportunities and they are well organized.

Date Developed: Document No.

Food and August 05, 2024 Issued
Beverage by: Page
Services STII 31
NCII Developed by: Revision of
MERILYN BINCO #1 45
STII
Item QUESTION Ratings
No.

INDUSTRY PARTNER 1 2 3 4 5 NA

1. Was the industry partner appropriate

for your type of training required and/or /
desired?

2. Has the industry partner designed the

training to meet your objectives and /
expectations?

3. Has the industry partner showed

coordination with Sibugay Technical
/
Institute Incorporated in the design and
supervision of the SIT/OJT?

4. Has the industry partner facilitated the

training, including the provision of the
necessary resources such as facilities /
and equipment needed to achieve your
OJT objectives?

5. Has the Industry Partner and its staff

welcomed you and treated you with /
respect and understanding?

6. Has the Industry Partner assigned a

supervisor to oversee your work or /
training?

7. Was the supervisor effective in

supervising your through regular /
meetings, consultations and advise?

Date Developed: Document No.

Food and August 05, 2024 Issued
Beverage by: Page
Services STII 32
NCII Developed by: Revision of
MERILYN BINCO #1 45
STII
 8. Has the training provided you with the
necessary technical and administrative
/
exposure of realworld problems and
practices?

9. Has the training program allowed you

to develop self-confidence, self-
/
motivation and positive attitude
towards work?

10 Has the experience improved your

/
. personal skills and human relations?

11 Are you satisfied with your training in

/
. the industry?

Comments/Suggestions: The industry partner coordinated

outstandingly.

Signature: DEOCARES

Printed Name: GRAZY JANE DEOCARES

Qualification: Food and Beverage Services NCII

Host Industry Partner: Mer’s Restaurant, Ipil, ZSP

Supervisor : Nancy Chiong-Magbanua

Period of Training: 08-05-24 to 08-09-24

Instructor : MERILYN BINCO

Date Developed: Document No.

Food and August 05, 2024 Issued
Beverage by: Page
Services STII 33
NCII Developed by: Revision of
MERILYN BINCO #1 45
STII
 TRAINING SESSION EVALUATION FORM

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. Your answers will be treated
with utmost confidentiality.
TRAINERS/ Good/
Poor/ Fair/ Very Outstan
Adequat
INSTRUCTORS Unsatisf Satisfac Good/ ding
e
actory tory Very
Name of
Satisfac
Trainer:
tory
MERILYN 1 2 4 5
BINCO 3
1.Orients
trainees about
CBT, the use of
/
CBLM and the
evaluation
system
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
Date Developed: Document No.
Food and August 05, 2024 Issued
Beverage by: Page
Services STII 34
NCII Developed by: Revision of
MERILYN BINCO #1 45
STII
from the
students or
trainees
5.Keeps records
of evidence/s of
competency
/
attainment of
each
student/trainees
6.Instil value of
safety and
orderliness in /
the classrooms
and workshops
7.Instils the
value of
teamwork and /
positive work
values
8.Instils good
grooming and /
hygiene
9.Instils value of
/
time
10.Quality of
voice while /
teaching
11.Clarity of
language/dialect /
used in teaching
12.Provides
extra attention
to trainees and
/
students with
specific learning
needs
13.Attends
classes regularly /
and promptly
14.Shows /
energy and
Date Developed: Document No.
Food and August 05, 2024 Issued
Beverage by: Page
Services STII 35
NCII Developed by: Revision of
MERILYN BINCO #1 45
STII
enthusiasm
while teaching
15.Maximizes
use of training
/
supplies and
materials
16.Dresses
/
appropriately
17.Shows
/
empathy
18.Demonstrate
/
s self-control
This post-training evaluation instrument is intended to measure how
satisfactorily your 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.
Poor/ Fair/ Good/ Very Outstan
Unsatisfa Satisfac Adeq Good/ ding
ctory tory uate Very
PREPARATION Satisfa
ctory
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
every training /
session is well
explained
4.Expected
activities/outputs /
are clarified
DESIGN AND Poor/ Fair/ Good/ Very Outstan
DELIVERY Unsatisfa Satisfac Adeq Good/ ding
ctory tory uate Very
Date Developed: Document No.
Food and August 05, 2024 Issued
Beverage by: Page
Services STII 36
NCII Developed by: Revision of
MERILYN BINCO #1 45
STII
 Satisfa
ctory
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 /
demonstrations
help you learn
5.Practice
exercises like
Task/Job 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

Date Developed: Document No.

Food and August 05, 2024 Issued
Beverage by: Page
Services STII 37
NCII Developed by: Revision of
MERILYN BINCO #1 45
STII
 trainees and the
competency
9.Recording of
achievements
and
competencies /
acquired is
prompt and
comprehensive
10.Feedback
about the
performance of /
learners are
given
immediately
Poor/ Fair/ Good/ Very Outstan
Unsatisfact Satisf Adeq Good/ ding
TRAINING ory actory uate Very
FACILITIES/RE Satisfa
SOURCES ctory
1 2 3 4 5

1.Training
Resources are /
adequate
2.Training Venue
is conducive and /
appropriate
3.Equipment,
Supplies, and /
Materials are
Sufficient
4.Equipment,
Supplies and
Materials are /
suitable and
appropriate
5.Promptness in /
providing Supplies

Date Developed: Document No.

Food and August 05, 2024 Issued
Beverage by: Page
Services STII 38
NCII Developed by: Revision of
MERILYN BINCO #1 45
STII
 and Materials
Poor/ Fair/ Good/ Very Outstan
Unsatisfact Satisf Adeq Good/ ding
ory actory uate Very
SUPPORT STAFF Satisfa
ctory
1 2 3 4 5

1. Support Staff
are /
accommodating
Comments/Suggestions: The trainer can articulate/deliver well on
the lesson and very resourceful. The trainer can demonstrate well on
every unit of competency and learning outcomes. She is good in
facilitating/mentoring the trainee and give time assisting on the task
performed by the trainee.
I highly suggest that the trainee shall keep its energy and the
passion in teaching and transfer her knowledge to all its trainees like
me.
God speed and more power!

INTERPRETATION AND ANALYSIS OF PROGRAM EVALUATION

RATER A
Poor/ Fair/ Good/ Very Outstandi
Unsatisf Satisfact Adequat Good/ ng
actory ory e Very
PREPARATIO
Satisfact
N
ory
1 2 4 5
3
1. Workshop
layout /
conforms with
the
components of
a CBT

Date Developed: Document No.

Food and August 05, 2024 Issued
Beverage by: Page
Services STII 39
NCII Developed by: Revision of
MERILYN BINCO #1 45
STII
workshop
2. Number of
CBLM is /
sufficient
3. Objectives
of every
training
session is well /
explained
4. Expected
activities/ /
outputs are
clarified

RATER B
Poor/ Fair/ Good/ Very Outstandi
Unsatis Satisfact Adequat Good/ ng
factory ory e Very
PREPARATION Satisfact
ory
1 2 4 5
3
1. Workshop
layout /
conforms
with the
components
Date Developed: Document No.
Food and August 05, 2024 Issued
Beverage by: Page
Services STII 40
NCII Developed by: Revision of
MERILYN BINCO #1 45
STII
 of a CBT
workshop
2. Number of /
CBLM is
sufficient
3. Objectives
of every
training /
session is
well
explained
4. Expected
activities/ /
outputs are
clarified

RATER C
Poor/ Fair/ Good/ Very Outstandi
Unsatisfa Satisfact Adequ Good/ ng
PREPARATIO ctory ory ate Very
N Satisfact
ory
1 2 3 4 5
1. Workshop
layout /
conforms
with the
Date Developed: Document No.
Food and August 05, 2024 Issued
Beverage by: Page
Services STII 41
NCII Developed by: Revision of
MERILYN BINCO #1 45
STII
 component
s of a CBT
workshop
2. Number of /
CBLM is
sufficient
3. Objectives /
of every
training
session is
well
explained
4. Expected /
activities/
outputs are
clarified

RATER D
Poor/ Fair/ Good/ Very Outstandi
Unsatisfa Satisfact Adequ Good/ ng
PREPARATIO ctory ory ate Very
N Satisfact
ory
1 2 3 4 5
1. Workshop
layout
/
conforms
Date Developed: Document No.
Food and August 05, 2024 Issued
Beverage by: Page
Services STII 42
NCII Developed by: Revision of
MERILYN BINCO #1 45
STII
 with the
component
s of a CBT
workshop
2. Number of
CBLM is /
sufficient
3. Objectives
of every
training /
session is
well
explained
4. Expected
activities/ /
outputs are
clarified

AVERAGE RATINGS
PREPARATION AVERAGE
Workshop layout conforms with the
components of a CBT works 4.50
Number of CBLM is sufficient 4.50
Objectives of every training session is well
explained 4.25
Expected activities/outputs are clarified
4.25
Date Developed: Document No.
Food and August 05, 2024 Issued
Beverage by: Page
Services STII 43
NCII Developed by: Revision of
MERILYN BINCO #1 45
STII
 General Average 4.38

RANGE:
0.00 – 1.49 = Poor/Unsatisfactory

1.50 – 2.49 = Fair/Adequate

2.50 – 3.49 = Good/ Satisfactory

3.50 – 4.49 = Very Good/Very

Satisfactory

4.50 – 5.00 = Outstanding

General Interpretation:

1. Workshop layout conforms to the components of a CBT

workshop –
Outstanding
2. Number of CBLM is sufficient – Very good/ Very Satisfactory
3. Objectives of every training session is well explained – Very
Good/
Very Satisfactory
4. Expected activities/outputs are clarified – Very Good/
Very Satisfactory

Recommendation:

I can recommend that the said Institution is very good and ready
for the conduct of Training and Assessment for FOOD AND BEVERAGE
SERVICES NC II.

Solution:

Average = (Rater A + Rater B + Rater C + Rater D)/4

Date Developed: Document No.
Food and August 05, 2024 Issued
Beverage by: Page
Services STII 44
NCII Developed by: Revision of
MERILYN BINCO #1 45
STII
No
Rater A Rater B Rater C Rater D Average
.
1 5 4 4 3 4.50
2 5 5 5 3 4.50
3 5 4 4 4 4.25
4.25
4 5 5 3 4

Date Developed: Document No.

Food and August 05, 2024 Issued
Beverage by: Page
Services STII 45
NCII Developed by: Revision of
MERILYN BINCO #1 45
STII