TRAINING PLAN

(FOOD AND BEVERAGE SERVICE)

__________________________________________ DGBZMSF _______________________ __________________________________________

NAME OF STUDENT SCHOOL YEAR & SECTION IMMERSION VENUE
FOOD & BEVERAGE SERVICE 240 hrs. ALBERT E. PEREZ _________________________________________
STRANDS/SPECIALIZATION DURATION OF WORK IMMERSION WORK IMMERSION SUPERVISOR
WORK TEACHER
IMMERSION

COMPETENCIES TASK/ACTIVITIES TIME ACTUAL REMARKS

ALLOTMENT SCHEDULE
PREPARE DINING Prepare the dining
ROOM/RESTAURANT AREAS FOR room/Restaurant area.
SERVICE (AS) Taking Table
Reservation
Prepare the service
station and equipments 90hrs
Set-up tables in the
dining area.
- Table Skirting
- Table Napkin
Folding
WELCOME GUESTS AND TAKE FOOD Welcome and greet the
AND BEVERAGE ORDERS (GO) guest.
Take Food and
Beverage Order 60hrs
Liaise between kitchen
and dining area.
PROMOTE FOOD AND BEVERAGE Know the product
PRODUCT (PP) Undertake suggestive
selling.
Carry out up selling
strategies.
Assist the diners. 40hrs
Perform Banquet or
Catering food service.
Serve Beverages Order
Process Payments and
Receipt.
Conclude Food Service
PROVIDE ROOM SERVICE (RS) Conclude Food Service
Take and Process a
Room Service Order.
Set-up Trays and
Trolleys.
Present and serve Food 30hrs.
and Beverage orders to
a guest.
Present Room Service
account.
Clear away room
service equipment.
RECEIVE AND HANDLE GUEST Listen to the Customers
CONCERNS. (GC) complaint.
Apologize to the
customers 20hrs
Take proper action of
the complaint.
Record Complaint.
Prepared by:

ALBERT E. PEREZ
Work Immersion Teacher
 FOOD AND BEVERAGE TRAINING PLAN
__________________________________________ DGBZMSF 12-HEERING VILLA HOTEL
NAME OF STUDENT SCHOOL YEAR & SECTION IMMERSION VENUE
FOOD & BEVERAGE SERVICE 240 hrs. ALBERT E. PEREZ
STRANDS/SPECIALIZATION DURATION OF WORK IMMERSION _________________________________________
WORK TEACHER WORK IMMERSION SUPERVISOR
IMMERSION

COMPETENCIES TASK/ACTIVITIES TIME ACTUAL REMARKS

ALLOTMENT SCHEDULE
PREPARE DINING Prepare the dining
ROOM/RESTAURANT AREAS FOR room/Restaurant area.
SERVICE (AS) Taking Table
Reservation
Prepare the service
station and equipments 90hrs
Set-up tables in the
dining area.
- Table Skirting
- Table Napkin
Folding
WELCOME GUESTS AND TAKE FOOD Welcome and greet the
AND BEVERAGE ORDERS (GO) guest.
Take Food and
Beverage Order 60hrs
Liaise between kitchen
and dining area.
PROMOTE FOOD AND BEVERAGE Know the product
PRODUCT (PP) Undertake suggestive
selling.
Carry out up selling
strategies.
Assist the diners. 40hrs
Perform Banquet or
Catering food service.
Serve Beverages Order
Process Payments and
Receipt.
Conclude Food Service
PROVIDE ROOM SERVICE (RS) Conclude Food Service
Take and Process a
Room Service Order.
Set-up Trays and
Trolleys.
Present and serve Food 30hrs.
and Beverage orders to
a guest.
Present Room Service
account.
Clear away room
service equipment.
RECEIVE AND HANDLE GUEST Listen to the Customers
CONCERNS. (GC) complaint.
Apologize to the
customers 20hrs
Take proper action of
the complaint.
Record Complaint.
Prepared by: Noted: Recommending Approval by:

ALBERT E. PEREZ MA. MIVELYN A. VELARDE NELLEN S. ALBEOS

Work Immersion Teacher SHS, Coordinator Secondary School Principal I
 FOOD AND BEVERAGE TRAINING PLAN
__________________________________________ DGBZMSF 12-HEERING SABIN BEACH RESORT HOTEL
NAME OF STUDENT SCHOOL YEAR & SECTION IMMERSION VENUE
FOOD & BEVERAGE SERVICE 240 hrs. ALBERT E. PEREZ
STRANDS/SPECIALIZATION DURATION OF WORK IMMERSION _________________________________________
WORK TEACHER WORK IMMERSION SUPERVISOR
IMMERSION

COMPETENCIES TASK/ACTIVITIES TIME ACTUAL REMARKS

ALLOTMENT SCHEDULE
PREPARE DINING Prepare the dining
ROOM/RESTAURANT AREAS FOR room/Restaurant area.
SERVICE (AS) Taking Table
Reservation
Prepare the service
station and equipments 90hrs
Set-up tables in the
dining area.
- Table Skirting
- Table Napkin
Folding
WELCOME GUESTS AND TAKE FOOD Welcome and greet the
AND BEVERAGE ORDERS (GO) guest.
Take Food and
Beverage Order 60hrs
Liaise between kitchen
and dining area.
PROMOTE FOOD AND BEVERAGE Know the product
PRODUCT (PP) Undertake suggestive
selling.
Carry out up selling
strategies.
Assist the diners. 40hrs
Perform Banquet or
Catering food service.
Serve Beverages Order
Process Payments and
Receipt.
Conclude Food Service
PROVIDE ROOM SERVICE (RS) Conclude Food Service
Take and Process a
Room Service Order.
Set-up Trays and
Trolleys.
Present and serve Food 30hrs.
and Beverage orders to
a guest.
Present Room Service
account.
Clear away room
service equipment.
RECEIVE AND HANDLE GUEST Listen to the Customers
CONCERNS. (GC) complaint.
Apologize to the
customers 20hrs
Take proper action of
the complaint.
Record Complaint.
Prepared by: Noted: Recommending Approval by:

ALBERT E. PEREZ MA. MIVELYN A. VELARDE NELLEN S. ALBEOS

Work Immersion Teacher SHS, Coordinator Secondary School Principal I
 DR. GERONIMO B. ZALDIVAR MEMORIAL SCHOOL OF FISHERIES
Albuera, Leyte

TRAINEE APPRAISAL AND PERFORMANCE REVIEW

Trainees Name: _______________________________________________________________Rating : ____________________________

Immersion Work Supervisor: _____________________________________________________________________________________
Company/Establishment: __________________________________________ Training Period: ___________________________
SCORE

1. Interest in Job (10%) Outstanding - 98 to100

Show great enthusiasm and interest Good - 90 to 97
2. Attitude towards supervision (10%) Satisfactory - 80 to 85
Willing to accept suggestion and Marginal - 75 to 79
Constructive criticism Unsatisfactory - 74 below
3. Attitude toward peers (5%)
Note: Absenteeism or always come
Cooperative, helpful, friendly and
Courteous to work late and tardiness behavior
are not tolerable. These kinds of act
4. Skill (10%) are subjected for pull-out.
Show excellent skill in job performance

5. Efficiency and productivity (6%)

6. Accuracy (6%)
7. Job Knowledge (8%)
Thorough knowledge of job and its
functions
8. Communication with guest (8%)
Possess good communication skill
while attending to guest.
9. Dependability (7%)
Requires very less or no supervision
10. Job judgment (5%)
Few errors & can be relied upon situation.
11. Initiative (5%)
Requires no motivation
12. Adaptability (5%)
Easily adapted to ob and learn quickly.

13. Discipline (5%)

Never receive written or verbal
warning.
14. Attendance (5%)
15. Punctuality (5%)
Time on task

TOTAL SCORE
Other Comments:
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Comments on the trainees potential for future advancement and development:

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Evaluated by: Noted by:

Print name &signature/date Work Immersion Teacher signature/date

Work Immersion Supervisor:
Designation: