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04 - Identifying Training Gaps

The document outlines a comparison between current competencies and required competencies for service roles in a dining environment based on competency-based curriculum (CBC). It details specific tasks under various categories such as preparing the dining area, welcoming guests, promoting products, providing services, room service, and handling guest concerns. Each section lists current competencies alongside their required counterparts, highlighting training gaps and requirements.

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maambelle10171993
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7 views2 pages

04 - Identifying Training Gaps

The document outlines a comparison between current competencies and required competencies for service roles in a dining environment based on competency-based curriculum (CBC). It details specific tasks under various categories such as preparing the dining area, welcoming guests, promoting products, providing services, room service, and handling guest concerns. Each section lists current competencies alongside their required counterparts, highlighting training gaps and requirements.

Uploaded by

maambelle10171993
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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FORM 1.

3 SUMMARIES OF CURRENT COMPETENCIES VERSUS REQUIRED


COMPETENCIES

Current Required Units of Training


Competencies Competency/Learning Gaps/Requirements
Outcomes based on CBC
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
stations and equipment stations and equipment
1.3 Set-up the tables in 1.3 Set-up the tables in
the dining area the dining area
1.4 Set the 1.4 Set the
mood/ambiance of the mood/ambiance of the
dining area dining area
2. WELCOME GUESTS AND TAKE FOOD AND BEVERAGE ORDERS
2.1 Welcome and greet 2.1 Welcome and greet
guests guests
2.2 Seat the guest 2.2 Seat the guest
2.3 Take food and 2.3 Take food and
beverage orders beverage orders

2.4 Liaise between 2.4 Liaise between


kitchen and service kitchen and service areas
areas
3. PROMOTE FOOD AND BEVERAGE PRODUCTS
3.1 Know the product 3.1 Know the product
3.2 Undertake 3.2 Undertake
Suggestive Suggestive
selling selling
3.3 Carry out Upselling 3.3 Carry out Upselling
strategies strategies

4. PROVIDE FOOD AND BEVERAGE SERVICES TO GUESTS


4.1 Serve food orders 4.1 Serve food orders
4.2 Assist the diners 4.2 Assist the diners
4.3 Perform banquet or 4.3 Perform banquet or
catering food service catering food service
4.4 Serve beverage 4.4 Serve beverage
orders orders
4.5 Process payments 4.5 Process payments
and receipts and receipts
4.6 Conclude food 4.6 Conclude food
service and close down service and close down
dining area dining area
4.7 Manage intoxicated 4.7 Manage intoxicated
persons persons
5. PROVIDE ROOM SERVICE
5.1 Take and process 5.1 Take and process
room service orders room service orders
5.2 Set up trays and 5.2 Set up trays and
trolleys trolleys
5.3 Present and serve 5.3 Present and serve
food and beverage orders food and beverage
to guests orders to guests
5.4 Present room service 5.4 Present room
account service account
5.5 Clear away room 5.5 Clear away room
service equipment service equipment
6. RECEIVE AND HANDLE GUEST 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 Take proper action 6.3 Take proper action
on the complaint on the complaint
6.4 Record complaint 6.4 Record complaint

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