COURSE TITLE NOMINAL DURATION OF THE PROGRAM QUALIFICATION LEVEL COURSE DESCRIPTION 472 hrs

Front Office Service

COURSE OUTCOMES Summary of all the LOs

ENTRY REQUIREMENTS

NC II This course covers the knowledge, skills and attitudes in Front Office services NC II in accordance with Enterprise standards. It covers basic, common and specialized (core) competencies such as receive and process reservations, operate computerized reservation system, Provide accommodation reception services, conduct night audit, provide club reception services, and provide porter services. At the end of the course, the students should be able to: 1. Participate in workplace communication; 2. Work in a team environment; 3. Practice career professionalism; 4. Practice occupational health and safety procedures; 5. Develop and update industry knowledge; 6. Observe workplace hygiene procedures; 7. Perform computer operations; 8. Perform workplace and safety practices; 9. Provide effective customer service; 10. Receive and process reservations; 11. Operate computerized reservations system; 12. Provide accommodation reception services; 13. Conduct night audit; 14. provide club reception services; 15. Provide porter services (part of the COURSE DESCRIPTION) Must be high school graduate (16 years old and above) Physically and mentally fit Can communicate oral and written With good moral character

COURSE STRUCTURE UNIT OF COMPETENCY A. BASIC 1. Participate in workplace communication MODULE TITLE MODULE CONTENT NOMINAL DURATION

1.1 Participating in workplace communication

1.1.1 Parts of speech 1.1.2 Sentence construction 1.1.3 Effective communication 1.1.4 Conduct interviews 1.1.5 Sentence construction 1.1.6 Technical writing 1.1.7 Recording information 1.1.8 Basic mathematics 1.1.9 Technical writing 1.1.10 Types of forms

2. Work in a team environment

2.1 Working with others

2.1.1 Team role 2.1.2 Relationship and responsibilities 2.1.3 Role and responsibilities within a team 2.1.4 Team members role and responsibilities 2.1.5 Communication process 2.1.6 Team structure 2.1.7 Group planning and decision making

UNIT OF COMPETENCY 3. Practice career professionalism

MODULE TITLE 3.1 Practicing career professionalism

MODULE CONTENT 3.1.1 Code of conduct and code of ethics 3.1.2 Personal hygiene 3.1.3 Interpersonal and intrapersonal skills 3.1.4 Communication skills 3.1.5 Fundamental rights at work 3.1.6 Company procedures and standards 3.1.7 Work values and ethics 3.1.8 Company policies 3.1.9 Company operating procedures and standards 3.1.10 Gender and Development 3.1.11 Personal Hygiene 3.1.12 Certifications and licenses appreciation 3.1.13 Participate in training programs 3.1.14 Awards/ rewards 4.1.1 4.1.2 4.1.3 4.1.4 4.1.5 4.1.6 4.1.7 4.1.8 Hazards and risks identification and control Organizational safety and health protocol Threshold limit value (TLV) OHS indicators TLV table Phil OHS Standards Effects of hazards in the workplace Ergonomics

NOMINAL DURATION 8

4. Practice occupational health and safety procedures

4.1 Practicing occupational health and safety procedures

UNIT OF COMPETENCY

MODULE TITLE

MODULE CONTENT EGG Regulations Safety Regulations Clean Air Act Electrical and Fire Safety Code Waste management Disaster Preparednes s and Management 4.1.11 Contingency Measures and Procedures 4.1.12 Operational health and safety procedure, practices and regulations 4.1.13 Emergency-related drills and training 4.1.9 4.10

NOMINAL DURATION

B. COMMON 1. Develop and update industry knowledge

1.1 Developing and updating industry knowledge

1.1.1

1.1.2 1.1.3 1.1.4 1.1.5 1.1.6

Information sources media reference book libraries union industry association internet personal observation Trade unions environmental issues and requirements Industrial relations issues and major organization Career opportunities Work ethic required to work in the industry Quality assurance

UNIT OF COMPETENCY 2. Observe workplace hygiene procedures

MODULE TITLE 2.1 Observing workplace hygiene procedures

MODULE CONTENT 2.1.1 Hygiene procedures Proper hand washing Regular bathing Appropriate and clean clothing Cleaning and sanitizing procedures Personal hygiene Pest control Principles of HACCP 2.1.2 Types of hygiene risks Bacteria and contamination Inappropriate food handling Poor work practices Cross contamination Disposal of garbage or potentially contaminated waste 2.1.3 Different cleaning materials Cleaning procedures Cleaning Guidelines

NOMINAL DURATION 8

UNIT OF COMPETENCY 3. Perform computer operations

MODULE TITLE 3.1 Performing Computer Operations

MODULE CONTENT 3.1.1 Types of computers and basic features of different operating systems 3.1.2 Plain parts of a computer 3.1.3 Storage devices and basic categories of memory 3.1.4 Types of software 3.1.5 Computer capacity 3.1.6 OHS Guidelines 3.1.7 Computer Capacity 3.1.8 Standard operating procedures in entering and saving data into the computer 3.1.9 Storage media 3.1.10 Ergonomic guidelines 3.1.11 Procedures/ Techniques in Accessing Information 3.1.12 Desktop Icons 3.1.13 Keyboard Techniques 3.1.12 Based on OHS Requirements 3.1.14 Software Commands 3.1.15 Operation and Use of Peripheral Devices 3.1.16 Procedures in Transferring Files/Data 3.1.17 Cleaning, Minor Maintenance and Replacements of Consumables 3.1.18 Creating More Space in the Hard Disk 3.1.19 Reviewing Programs 3.1.20 Deleting Unwanted Files 3.1.21 Checking Hard Disk for Errors 3.1.22 Viruses and Up to Date Anti-Virus Programs MODULE CONTENT 4.1.1 Health, safety and security

NOMINAL DURATION 8

UNIT OF COMPETENCY 4. Perform workplace safety practices

MODULE TITLE 4.1 Performing workplace safety

NOMINAL DURATION 8

practices

5. Provide effective customer services

5.1 Providing effective customer services

procedures 4.1.2 Breaches procedures 4.1.3 Emergency procedure Personal injuries Fire Electrocution Natural calamity Criminal acts 4.1.3 Safe personal presentation standard 4.1.4 5s Principles 4.1.5 Waste management 4.1.6 Pollution control 4.1.6 Effect of pollution 4.1.7 Types of pollutants 5.1.1 Good working attitude 5.1.2 Knowledge of services manual and standards 5.1.3 Interactive communication with others 5.1.4 Interpersonal skills and sincerity 5.1.5 Non verbal communication and body language 5.1.6 Work value and ethics 5.1.7 Telephone conversation 5.1.8 Fax machine information 5.1.9 Product merchandizing 5.1.10 E-Learning

UNIT OF COMPETENCY

MODULE TITLE

MODULE CONTENT 5.1.11 Dealing with objectives and disagreement 5.1.12 Holding guest's complaints in effective ways 5.1.13 Evaluation and recommendation process 5.1.14 Guest relation communication Responding to customer needs

NOMINAL DURATION

C. CORE 1. Receive and Process Reservations

1.1 Receiving and Processing Reservations

Receiving and processing reservations Booking procedures Rates and products features Record booking procedures Reservation and booking terminology Customer profiles or history profiles checking procedures Record special requests process Confirmation process Filling reservation process Documents and other materials preparation and issuance process Financial status of reservation process Amendments or cancellations of received, processed and recorded reservation

23

UNIT OF COMPETENCY

MODULE TITLE

MODULE CONTENT Requirements of reservation process communicated to housekeeping and F & B. Reservation Statistics Process Company computerized reservation system. General industry information Computer system features General Industry Booking System. Features of creating a reservation system. Encoding and retrieving of information. Updates and amendments of reservation Accurate communication procedures to industry colleagues. Assessing communications. Procedures in sending and receiving messages using the computerized system.

NOMINAL DURATION

2. Operate a 2.1 Operating a Computerized Reservation Computerized System Reservation System

65

UNIT OF COMPETENCY

MODULE TITLE

MODULE CONTENT Procedure in preparing reception area. Procedure in room allocation Procedure in recording guests arrival. Hotel courtesy Procedure in registering guest Procedure in processing accounts Procedure in assessing guest for departure Preparation of front office records/reports Records/report distribution Time Management

3. Provide accommodation 3.1 Providing reception services. accommodation reception services.

NOMINAL DURATION 90

4. Conduct Night Audit

4.1 Conducting Night Audit

Knowledge on recording Business transactions Knowledge on the preparation of financial statements Knowledge on financial audit Procedure in preparing routine records and reports. Time management

65

UNIT OF COMPETENCY 5. Provide Club Reception Services

MODULE TITLE 5.1 Providing Club reception Services

MODULE CONTENT Club services and Facilities feature Club membership process and rules Membership application Record ,check and maintained membership procedures Monitor membership badges/cards procedures Registration of guest procedures Club and licensing laws requirement for customer dress and age regulations Security management procedures Communication skills Procedures in welcoming guests Procedures in receiving guests Registration procedures Guest assistance /escorted processes Room features Luggage transportation safety procedures Luggage delivering procedures Luggage storage procedures Luggage marking system

NOMINAL DURATION 67

6. Provide Porter Service 6.1 Providing Porter Service

90

UNIT OF COMPETENCY

MODULE TITLE

MODULE CONTENT Luggage storing system Bell service procedures Communication procedures to other department

NOMINAL DURATION

TOTAL NO. OF HOURS

472

COMPETENCY ANALYSIS This table reflects the number of modules developed in a particular unit of competency UNITS OF COMPETENCY BASIC 1. Participate in Workplace Communication 2. Work in Team Environment 3. Practice Career Professionalism 4. Practice Occupational Health and safety Procedures COMMON 1. Developed and Update Industry Knowledge 2. Observe Workplace Hygiene Procedures 3. Perform Computer Operations 4. Perform Workplace and Safety Practices 5.Provide Effective Customer Service CORE 1. Receive and Process Reservations 2. Operate Computerized Reservation System 3. Provide Accommodation Reception Services 4. Conduct Night Audit 5. Provide Club Reception Services 6. Provide Porter Services Total 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 NO. OF MODULE DEVELOPED TOTAL

6 15

RESOURCES: EQUIPMENTS Computer and printer Cash Register Fake Bills detector Ving card key marker Ving card verifier Key rack Cash box drawer Guest folio rack Telephone Fax machine Calculator Safety deposit box/drop vault Fire extinguisher TOOLS Credit card voucher holder Bell boys cart TRAINING MATERIALS/RESOURCES Log book Room key Ving card White board/cork board Empty envelopes Luggage tag First aid kit Guest directory Monitoring form Registration form Cancellation booking form No-show forms General folio Credit card voucher Reservation slip Notice slip]

ASSESSMENT METHODS: Direct observation Practical demonstration Oral/written examination Third party report COURSE DELIVERY: Demonstration Self-paced instruction Lecture discussion Simulation On-the-Job Training Group discussion Lecture-demonstration TRAINERS QUALIFICATIONS- FRONT OFFICE SERVICES (TOURISM SECTOR) Must have completed a Trainers Training Methodology Course (TM II) or its equivalent Must have at least two years in industry experience or any FO related works *Optional. Only when required by the hiring institution Must be a holder of Front Office Services NC level II Must be of good moral character Physically and mentally fit Must be a computer literate

SECTOR BASIC COMPETENCY :

TOURISM

COMMUNICATIONS PARTICIPATE IN WORKPLACE COMMUNICATION PARTICIPATING IN WORKPLACE COMMUNICATIONS This module covers the knowledge, skills and attitudes required to obtain, interpret and convey information in response to workplace requirements. 8 hrs NC II Receive and Respond to workplace Communication. (NCI)

UNIT OF COMPETENCY : MODULE TITLE :

MODULE DESCRIPTOR :

SUGGESTED DURATION : QUALIFICATION LEVEL : PREREQUISITE :

SUMMARY OF LEARNING OUTCOMES: Upon completion of this module the students/ trainees will be able to: LO 1. Obtain and convey workplace information LO 2. Complete relevant work related documents. LO 3. Participate in workplace meeting and discussion.

LO1. OBTAIN AND CONVEY WORKPLACE INFORMATION. ASSESSMENT CRITERIA: 1. 2. 3. 4. 5. 6. 7. CONTENTS: 1. 2. 3. 4. Parts of speech Sentence construction Effective communication Conduct interviews Specific relevant information is accessed from appropriate sources. Effective questioning and active listening and speaking are used to gather and convey information. Appropriate medium is used to transfer information and ideas. Appropriate non-verbal communication is used. Appropriate lines of communication with superiors and colleagues are identified and followed. Defined work procedures for the location and storage of information are used. Personnel interaction is carried out clearly and concisely.

CONDITIONS: The students/ trainees must be provided with the following: 1. 2. 3. Writing materials (pen & paper) References (books) Manuals

METHODOLOGIES: 1. 2. 3. 4. Group discussion Interaction Lecture Reportorial

ASSESSMENT METHOD: 1. 2. 3. Written test Practical performance test Interview

L03.

COMPLETE RELEVANT WORK RELATED DOCUMENTS.

ASSESSMENT CRITERIA: 1. 2. 3. 4. 5. CONTENTS: 1. 2. 3. Basic mathematics Technical writing Types of forms Ranges of forms relating to conditions of employment are completed accurately and legibly. Workplace data is recorded on standard workplace forms and documents. Basic mathematical process are used for routine calculations. Errors in recording information on forms! documents are identified and rectified. Reporting requirements to superior are completed according to enterprise guidelines.

CONDITIONS: The students/trainees must be provided with the following: 1. 2. 3. 4. Paper Pencils / ball pen Reference books Manuals

METHODOLOGIES: 1. 2. 3. Group discussion Interaction Lecture

ASSESSMENT METHOD: 1. 2. Written test Practical! Performance test 3. Interview

LO2. PARTICIPATE IN WORKPLACE MEETING AND DISCUSSION. ASSESSMENT CRITERIA: 1. 2. 3. 4. 5. 6. CONTENTS: 1. 2. 3. Sentence construction Technical writing Recording information Team meetings are attended on time. Own opinions are clearly expressed and those of others are listened to without interruption. Meeting inputs are consistent with the meeting purpose and establish protocols. Workplace interaction are conducted in a courteous manner appropriate to cultural background and authority in the enterprise procedures. Questions about simple routine workplace procedures and matters concerning conditions of employment are asked and responded. Meeting outcomes are interpreted and implemented.

CONDITIONS: The students/trainees must be provided with the following: 1. 2. 3. 4. Paper Pencils/ball pen References (books) Manuals

METHODOLOGIES: 1. 2. 3. Group discussions Interaction Lecture

ASSESSMENT METHOD: 1. 2. 3. Written test Practical / performance test Interview

BASIC COMPETENCY

TEAM WORK WORK IN A TEAM ENVIRONMENT WORKING IN A TEAM ENVIRONMENT This module covers the knowledge, skills, and attitudes required to relate in a work based environment. 8 Hrs NCII

UNIT OF COMPETENCY : MODULE TITLE :

MODULE DESCRIPTOR :

SUGGESTED DURATION : QUALIFICATION LEVEL : PREREQUISITE :

SUMMARY OF LEARNING OUTCOMES: Upon completion of this module the students/ trainees will be able to: LO1. Describe and identify team role and responsibility in a team. LO2. Describe work as a team.

LO 1. DESCRIBE AND IDENTIFY TEAM ROLE AND RESPONSIBILITY IN A TEAM. ASSESSMENT CRITERIA: 1. 2. 3. 4. 5. CONTENTS: 1. 2. 3. 4. Team role. Relationship and responsibilities Role and responsibilities with team environment. Relationship within a team. Role and objective of the team is identified. Team parameters, relationships and responsibilities are identified. Individual role and responsibilities within team environment are identified. Roles and responsibilities of other team members are identified and recognized. Reporting relationships within team and external to team are identified.

CONDITIONS: The students/ trainees must be provided with the following: 1. 2. 3. 4. 5. SOP of workplace Job procedures Client / supplier instructions Quality standards Organizational or external personnel

METHODOLOGIES: 1. 2. 3. Group discussion/interaction Case studies Simulation

ASSESSMENT METHODS: 1. 2. 3. 4. Written test Observation Simulation Role playing

LO2. DESCRIBE WORK AS A TEAM MEMBER ASSESSMENT CRITERIA: 1. 2. 3. 4. CONTENTS: 1. 2. 3. Communication process Team structure / team roles Group planning and decision making Appropriate forms of communication and interactions are undertaken. Appropriate contributions to complement team activities and objectives were made. Reporting using standard operating procedures followed. Development of team work plans based from role team were contributed.

CONDITIONS: The students I trainees must be provided with the following: 1. 2. 3. SOP of workplace Job procedures Organization or external personnel

METHODOLOGIES: 1. 2. 3. Group discussion/interaction Case studies Simulation

ASSESSMENT METHOD: 1. 2. 3. Observation of work activities Observation through simulation or role play Case studies and scenarios.

UNIT OF COMPETENCY : MODULE TITLE :

PRACTICE CAREER PROFESSIONALISM PRACTICING CAREER PROFESSIONALISM This module covers the knowledge, skills and attitudes in promoting career growth and advancement.

MODULE DESCRIPTOR :

NOMINAL DURATION CERTIFICATE LEVEL PRE-REQUISITE

: : :

8 Hrs NATIONAL CERTIFICATE LEVEL II

SUMMARY OF LEARNING OUTCOMES: Upon completion of the module, the trainees/ students should be able to LO 1. Integrate personal objectives with organizational goals LO 2. Set and meet work priorities LO 3. Maintain professional growth and development

LO 1. INTEGRATE PERSONAL OBJECTIVES WITH ORGANIZATIONAL GOALS ASSESSMENT CRITERIA: 1. Pursue personal growth and work plan towards improving qualifications set for profession 2. Maintain intrapersonal and interpersonal relationships in the course of managing self, based on performance evaluation. 3. Commitment to the organization and its goal is demonstrated in the performance of duties CONTENTS: 1. Code of conduct and code of ethics 2. Personal hygiene 3. Interpersonal and intrapersonal skills 4. Communication skills 5. Fundamental rights at work 6. Company procedures and standards CONDITIONS: Student/ trainee must be provided with the following: Tools Equipment simulated laboratory room electronic learning device computer television and video set Materials/ Supplies case studies prints and media

METHODOLOGY: Video presentation Discussion Research

ASSESSMENT METHOD: Interview - oral written Observation

LO 2. SET AND MEET WORK PRIORITIES ASSESSMENT CRITERIA: 1. Completing demands are prioritized to achieve personal, team and organizational goals and objectives 2. Resources are utilized efficiently and effectively to manage with priorities and commitments 3. Practice long economic use and maintenance equipment and facilities are followed as per established procedures. CONTENTS: 1. Work values and ethics 2. Company policies 3. Company operating procedures and standards 4. Gender and Development 5. Personal Hygiene

CONDITIONS: Student/ trainee must be provided with the following: Tools assessment tools for case studies Equipment simulated laboratory room electronic learning device computer television and video set Materials/ Supplies case studies prints and media Workplace/ location assessment

METHODOLOGY: Lecture/ Discussion Research/ project

ASSESSMENT METHOD: Interview - oral Written Portfolio assessment Simulation

LO 3. MAINTAIN PROFESSIONAL GROWTH AND DEVELOPMENT ASSESSMENT CRITERIA: 1. Trainings and career opportunities are identified and availed of based on job requirements 2. Recognitions are sought/ received and demonstrated as proof of career advancement 3. Obtain and renew licenses and/ or certifications relevant to job and career CONTENTS: 1. Certifications and licenses appreciation 2. Participate in training programs 3. Awards/ rewards CONDITIONS: Student/ trainee must be provided with the following: Materials/ Supplies Certificates and licenses pen and paper

METHODOLOGY: Film viewing Lecture Group Discussion Research Simulated training workshops

ASSESSMENT METHOD: Interview - oral Written Observation

UNIT OF COMPETENCY : MODULE TITLE :

PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES PRACTICING OCCUPATIONAL HEALTH AND SAFETY PROCEDURES This module covers the knowledge, skills and attitudes required to comply with the regulatory and organizational requirements for occupational health and safety such as identifying, evaluating and maintaining OHS awareness. 8 Hrs NCII

MODULE DESCRIPTOR :

NOMINAL DURATION CERTIFICATE LEVEL PREREQUISITE

: : :

SUMMARY OF LEARNING OUTCOMES: Upon completion of this module, the trainee/student must be able to: LO1. Identity hazards and risks LO2. Evaluate hazards and risks LO3. Control hazards and risks LO4. Maintain occupational health and safety awareness

LO1. IDENTIFY HAZARDS AND RISKS ASSESSMENT CRITERIA: 1. 2. 3. CONTENTS: 1. 2. 3. 4. Hazards and risks identification and control Organizational safety and health protocol Threshold limit value (TLV) OHS indicators Workplace hazards and risks are identified and clearly explained. Hazards/Risks and its corresponding indicators are identified in with the company procedures. Contingency measures are recognized and established in accordance with organizational procedures.

CONDITIONS: The students/ trainees must be provided with the following: 1. 2. 3. 4. Workplace PPE Learning Guides Hand-outs Organizational Safety and Health Protocol OHS Indicators Threshold Limit Value Hazards/Risk Identification and Control CDs, VHS tapes, transparencies

5.

METHODOLOGIES: 1. 2. 3. 4. Interactive -lecture Simulation Symposium Group Dynamics

ASSESSMENT METHOD: 1. 2. 3. 4. Situation Analysis Interview Practical Exam Written Exam

LO2. EVALUATE HAZARDS AND RISKS ASSESSMENT CRITERIA: 1. 2. 3. CONTENTS: 1. 2. 3. 4. 5. TLV table Phil OHS Standards Effects of hazards in the workplace Ergonomics EGG Regulations Terms of maximum tolerable limits are identified based on threshold limit values (TLV) Effects of hazards are determined. OHS issues and concerns are identified in accordance with workplace requirements and relevant workplace OHS legislation.

CONDITIONS: The students/trainees must be provided with the following: 1. Hand outs on Phil. OHS Standards Effects of hazards in the workplace Ergonomics EGG regulations TLV Table CDs, VHS tapes, transparencies

2. 3.

METHODOLOGIES: 1. 2. 3. 4. 5. Interactive -lecture Situation Analysis Symposium Film viewing Group Dynamics

ASSESSMENT METHOD: 1. 2. 3. Interview Written Exam Simulation

LO3. CONTROL HAZARDS AND RISKS ASSESSMENT CRITERIA: 1. 2. 3. 4. OHS procedures for controlling hazards and risk are strictly followed. Procedures in dealing with workplace accidents, fire and emergencies are followed in accordance with the organizations OHS policies. Personal protective equipment is correctly used in accordance with organizations OHS procedures and practices. Procedures in providing appropriate assistance in the event of workplace emergencies are identified in line with the established organizational protocol.

CONTENTS: 1. Safety Regulations Clean Air Act Electrical and Fire Safety Code Waste management Disaster Preparedness and Management Contingency Measures and Procedures

2.

CONDITIONS: The students/trainees must be provided with the following 1. Hand outs on Safety Regulations - Clean Air Act - Electrical and Fire Safety Code - Waste management - Disaster Preparedness and Management Contingency Measures and Procedures OHS Personal Records PPE CDs, VHS tapes, transparencies

2. 3. 4.

METHODOLOGIES: 1. 2. 3. 4. 5. Interactive -lecture Symposium Film Viewing Group Dynamics Self pace

ASSESSMENT METHOD: 1. 2. 3. 4. Written Interview Case/Situation Analysis Simulation

LO4. MAINTAIN OCCUPATIONAL HEALTH AND SAFETY AWARENESS ASSESSMENT CRITERIA: 1. 2. 3. CONTENTS: 1. 2. Operational health and safety procedure, practices and regulations Emergency-related drills and training Procedures in emergency related drill are strictly followed in line with the established organization guidelines and procedures. OHS personal records are filled up in accordance with workplace requirements. PPE are maintained in line with organization guidelines and procedures.

CONDITIONS: The students/trainees must be provided with the following: 1. 2. 3. 4. 5. Workplace PPE OHS personal records CDs, VHS tapes, transparencies Health record

METHODOLOGIES: 1. 2. 3. 4. 5. Interactive -lecture Simulation Symposium Film Viewing Group Dynamics

ASSESSMENT METHOD: 1. 2. 3. 4. Demonstration Interview Written Exam Portfolio Assessment

UNIT OF COMPETENCY MODULE TITLE MODULE DESCRIPTOR It

: : :

PERFORM WORKPLACE SAFETY PRACTICES PERFORMING WORKPLACE SAFETY PRACTICES This module covers the knowledge, skills and attitudes in following health, safety and security practices. includes dealing with emergency situations and maintaining safe personal standard.

NOMINAL DURATION CERTIFICATE LEVEL PRE-REQUISITE

: : :

8 Hrs. NC II

SUMMARY OF LEARNING OUTCOMES: Upon completion of this module, the trainees/students should be able to: LO 1. LO 2. LO 3. LO 4. Practice workplace safety, security and hygiene systems, processes and operation Responds appropriately to faults, problems and emergency situations 5s in workplace Environmental protection awareness

LO 1. Practice workplace safety, security and hygiene systems, processes and operation ASSESSMENT CRITERIA: 1. Correct healthy, safety and security procedures are complied in line with the legislation and regulation 2. Correct health, safety and security procedures are followed. 3. Breaches of health, safety and security procedures are identified. CONTENTS: CONDITIONS: Manuals Handbook safety and security Report (sample) METHODOLOGY: Self paced/modular Demonstration Small group discussion Distance education Health, safety and security procedures Breaches procedures

ASSESSMENT METHODS Written/Oral examination Practical demonstration

LO 2 Responds appropriately to faults, problems and emergency situations . ASSESSMENT CRITERIA: 1. Emergency and potential emergency are recognized and appropriate action are taken 2. Emergency procedures are followed in line with enterprise procedures 3. Assistance is sought from colleagues to resolve or respond to emergency situation 4. Safe personal presentation standard are identified and followed CONTENTS: Emergency procedure Personal injuries Fire Electrocution Natural calamity Criminal acts Safe personal presentation standard CONDITIONS: Emergency procedure manuals Handbook safety and security Report Emergency drills instruction/guidelines METHODOLOGY: Self paced/modular Demonstration Small group discussion Distance education

ASSESSMENT METHODS Written/Oral examination Practical demonstration Observation

LO 3.

5s in workplace

ASSESSMENT CRITERIA: 1. 2. 3. 4. Follow the principles of FI-FO Set aside everything in its proper place Proper labeling of cabinets/shelves Sweep floor and dust furniture and fixtures

CONTENTS: 5s Principles

CONDITIONS: soft brooms duster organizers labeling materials markers

METHODOLOGY: Self paced/modular Demonstration Small group discussion Distance education

ASSESSMENT METHODS Written/Oral examination Practical demonstration Observation

LO 4

Environmental protection awareness

ASSESSMENT CRITERIA: 1. 2. 3. 4. 5. Segregates wastes Identify bio-degradable from non-bio-degradable Empties trash regularly Use environmental friendly materials in waste disposal Proper waste disposal

CONTENTS: Waste management Pollution control Effect of pollution Types of pollutants CONDITIONS: Students must be provided with the following Modules Reference book Guidelines on waste disposal Flyers/brochures

METHODOLOGY: Self paced/modular Demonstration Small group discussion Distance education ASSESSMENT METHODS Written/Oral examination Practical demonstration Observation

UNIT OF COMPETENCY MODULE TITLE MODULE DESCRIPTOR NOMINAL DURATION CERTIFICATE LEVEL PRE-REQUISITE

: : : : : :

OBSERVE WORKPLACE HYGIENE PROCEDURES OBSERVING WORKPLACE HYGIENE PROCEDURES This module covers the knowledge, skills and attitudes In observing workplace hygiene procedures. 8Hrs. NC II

SUMMARY OF LEARNING OUTCOMES: Upon completion of this module, the trainees/students should be able to: LO1 LO2 LO 3 LO 4 Practice personal grooming and hygiene Practice safe and hygienic handling, storage and disposal of food, beverage, and materials identify and respond to hygienic risk Cleaning and disinfectant

LO1

Practice personal grooming and hygiene

ASSESSMENT CRITERIA: 1. Proper hygiene procedures are followed 2. Personal grooming and hygiene are practice regularly CONTENTS: Hygiene procedures Proper hand washing Regular bathing Appropriate and clean clothing Cleaning and sanitizing procedures Personal hygiene CONDITIONS: Proper hygiene procedure manuals Soap Sanitizer Hygiene products METHODOLOGY: Self paced/modular Demonstration Small group discussion Distance education

ASSESSMENT METHODS Written/Oral examination Practical demonstration

LO2 Practice safe and hygienic handling, storage and disposal of food, beverage, and materials ASSESSMENT CRITERIA: Proper handling, storage and disposal of food, beverage, and materials are followed Proper disposal of waste are hygienically practice regularly Proper cleaning procedures CONTENTS: Hygiene procedures Proper food handling and storage Correct work practices Proper waste disposal Personal hygiene Pest control Principles of HACCP CONDITIONS: Proper hygiene procedure manuals Soap Sanitizer Hygiene products Proper food handling and storage manual METHODOLOGY: Self paced/modular Demonstration Small group discussion Distance education

ASSESSMENT METHODS Written/Oral examination Practical demonstration

LO 3

identify and respond to hygienic risk

ASSESSMENT CRITERIA: Potential hygiene risks are identified Action to minimize and remove hygiene risk are taken Hygiene risk beyond the control of individual are reported to proper authority CONTENTS: Types of hygiene risks Bacteria and contamination Inappropriate food handling Poor work practices Cross contamination Disposal of garbage or potentially contaminated waste CONDITIONS: Proper hygiene procedure manuals Soap Sanitizer Hygiene products METHODOLOGY: Self paced/modular Demonstration Small group discussion Distance education

ASSESSMENT METHODS Written/Oral examination Practical demonstration

LO 4

Cleaning and disinfectant

ASSESSMENT CRITERIA: 1. Identify and use proper cleaning materials 2. Follow proper cleaning procedures 3. Use proper disinfectants CONTENTS: Different cleaning materials Cleaning procedures Cleaning Guidelines CONDITIONS: Proper hygiene procedure manuals Soap Sanitizer Hygiene products METHODOLOGY: Self paced/modular Demonstration Small group discussion Distance education

ASSESSMENT METHODS Written/Oral examination Practical demonstration

UNIT OF COMPETENCY : MODULE TITLE :

DEVELOP AND UPDATE INDUSTRY KNOWLEDGE DEVELOPING AND UPDATE INDUSTRY KNOWLEDGE This module covers the knowledge, skills and attitudes required to access, increase and update industry knowledge . 8 Hrs. NC II

MODULE DESCRIPTOR :

NOMINAL DURATION CERTIFICATE LEVEL PRE-REQUISITE

: : :

SUMMARY OF LEARNING OUTCOMES: Upon completion of this module, the trainees/students should be able to: LO1. LO2. LO 3 identify and access key resources of information on the industry access , apply and share industry information update continuously relevant industry knowledge

LO1

Identify and access key resources of information on the industry

ASSESSMENT CRITERIA: Sources of information on the industry are correctly identified and accessed Specific information on sector of work is accessed and updated CONTENTS: Information sources media reference book libraries union industry association internet personal observation CONDITIONS: Proper hygiene procedure manuals internet personal computer reference book industry journals METHODOLOGY: Self paced/modular Demonstration Small group discussion Distance education

ASSESSMENT METHODS Written/Oral examination Practical demonstration

LO2.

Access , apply and share industry information

ASSESSMENT CRITERIA: Sources of information on the industry are accessed and applied Industry information is correctly applied to day-to-day activity Information to assist effective work performance is obtained CONTENTS: Trade unions environmental issues and requirements Industrial relations issues and major organization Career opportunities Work ethic required to work in the industry Quality assurance CONDITIONS: Industry journals/manuals internet personal computer reference book METHODOLOGY: Self paced/modular Demonstration Small group discussion Distance education

ASSESSMENT METHODS Written/Oral examination Practical demonstration

LO 3

update continuously relevant industry knowledge

ASSESSMENT CRITERIA: Updated knowledge is shared with customer and colleagues Formal and informal research is use to update general knowledge of the industry CONTENTS: Information sources media libraries/reference book union/industry association internet Legislation that affects the industry CONDITIONS: internet personal computer reference book METHODOLOGY: Self paced/modular Demonstration Small group discussion Distance education

ASSESSMENT METHODS Written/Oral examination Practical demonstration

UNIT OF COMPETENCY MODULE TITLE MODULE DESCRIPTION

: : :

PERFORM COMPUTER OPERATIONS Performing Computer Operations This module covers the knowledge, skills and attitudes needed to perform computer operations. This includes in putting, accessing, producing and transferring data using appropriate hardware and software. 8 hrs

: SUGGESTED DURATION LEVEL OF QUALIFICATION PREREQUISITE : : NC II

SUMMARY OF LEARNING OUTCOMES: At the completion of the module the trainees/students should be able to: LO1. Plan and prepare the task to be undertaken LO2 Input data into the computer

LO3. Access information using computer LO4. Produce output data using computer system LO5. Maintain computer equipment and system

LO1: PLAN AND PREPARE THE TASK TO BE UNDERTAKEN ASSESSMENT CRITERIA:

Requirements of the task undertaken are determine and properly understood Appropriate hardware and software is selected in accordance with the task assigned and required outcome Planned tasked conformed with the OHS guidelines and procedures CONTENTS:

Types of computers and basic features of different operating systems Plain parts of a computer Storage devices and basic categories of memory Types of software Computer capacity OHS Guidelines Computer Capacity

CONDITION: The trainees/students must be provided with the following:

Equipment and Accessories personal computer network system communication equipment printer scanner keyboard mouse

Supplies and Materials office supplies diskettes CDs Zip disks

Tools Set of screw driver

Learning Materials Learning elements/activity sheets Manufacturers manual

LO2: INPUT DATA INTO THE COMPUTER ASSESSMENT CRITERIA: Entered data into the computer using appropriate program/application is in accordance with company procedures Accuracy of information is checked in accordance with the standard operating procedures Information is saved in accordance with the standard operating procedures Inputted data that are stored in the storage media are in accordance with the requirements Work is performed within the ergonomic guidelines

CONTENTS: Standard operating procedures in entering and saving data into the computer Storage media Ergonomic guidelines CONDITION: The trainees/students must be provided with the following: Equipment and Accessories personal computer network system communication equipment printer scanner keyboard mouse Supplies and Materials office supplies diskettes CDs

Zip disks Tools Set of screw driver Learning Materials Learning elements/activity sheets Manufacturers manual

LO3: ACCESS INFORMATION USING COMPUTER ASSESSMENT CRITERIA: Correct program/application is selected based on job requirements Program/application containing the information required is accessed in accordance with the company procedures Desktop icons are correctly selected, opened and closed for navigation purposes. Keyboard techniques is carried out in line with OHS requirements for safe use of keyboards CONTENTS: Procedures/Techniques in Accessing Information Desktop Icons Keyboard Techniques Based on OHS Requirements

CONDITION: The trainees/students must be provided with the following: Equipment and Accessories personal computer network system communication equipment printer scanner keyboard mouse Supplies and Materials office supplies diskettes CDs Zip disks Tools -

Set of screw driver

Learning Materials

Learning elements/activity sheets Manufacturers manual

LO4: PRODUCE OUTPUT DATA USING COMMUNICATION SYSTEM ASSESSMENT CRITERIA: Entered data is processed using appropriate software commands

Printed out data as required using computer hardware/peripheral devices is in accordance with standard operating procedures Transferred files/data between compatible systems using computer software, hardware/peripheral devises is in accordance with standard operating procedures CONTENTS: Software Commands Operation and Use of Peripheral Devices Procedures in Transferring Files/Data

CONDITION: The trainees/students must be provided with the following: Equipment and Accessories personal computer network system communication equipment printer scanner keyboard mouse Supplies and Materials office supplies diskettes CDs Zip disks Tools -

Set of screw driver

Learning Materials Learning elements/activity sheets Manufacturers manual

LO5: MAINTAIN COMPUTER EQUIPMENT AND SYSTEMS ASSESSMENT CRITERIA: Cleaning, minor maintenance and replacement of consumables are implemented in accordance with standard operating procedures Procedures for ensuring security of data including regular back-ups and virus checks are implemented in accordance with standard operating procedures Basic file maintenance procedures are implemented in line with the standard operating procedures

CONTENTS: Cleaning, Minor Maintenance and Replacements of Consumables Creating More Space in the Hard Disk Reviewing Programs Deleting Unwanted Files Checking Hard Disk for Errors Viruses and Up to Date Anti-Virus Programs

CONDITION: The trainees/students must be provided with the following: Equipment and Accessories personal computer network system communication equipment printer scanner keyboard mouse Supplies and Materials office supplies diskettes CDs Zip disks

Tools

Set of screw driver Learning Materials Learning elements/activity sheets Manufacturers manual : : : PROVIDE EFFECTIVE CUSTOMER SERVICE Providing Effective Customer Service This module covers the knowledge, skills and attitude in providing effective customer service. 8 hrs.

UNIT OF COMPETENCY MODULE TITLE MODULE DESCRIPTOR

NOMINAL DURATION CERTIFICATE LEVEL PREREQUISITE

: : :

SUMMARY OF LEARNING OUTCOMES: Upon completion of this module, the trainee/student must be able to: LO 1 Apply effective verbal and non-verbal communication skills to respond to customer needs LO 2 Provide prompt and quality service to customer LO 3 Handle queries through telephone, fax machine, internet and e-mail LO 4 Handle customer complaints, evaluation and recommendations

LO 1 Apply effective verbal and non-verbal communication skills to respond to customer needs ASSESSMENT CRITERIA: 1. Standard Operating Procedures (SOP) when greeting the guest were followed 2. Information were properly disseminated 3. Use interactive communication with others CONTENTS: 1. Personality development and public relations 2. Basic oral communication/ writing memos and letters 3. Preparing job documentation - Following instructions - Filling-out forms CONDITIONS: Students/Trainees must be provided with the following: Tools Recorder Microphone Full-body mirror Company dress Equipment Video Camera recorder Television VHS/DVD Player Materials V8 tape CD Make=up kit References: Books, brochures, manuals

Methodology : Modular (self-pace learning) Electronic Learning Industry Immersion Demonstration Film-viewing Assessment Method: Interview (oral/questionnaire) Observation

Demonstration of Practical Skills

LO 2 Provide prompt and quality service to customer ASSESSMENT CRITERIA: 1. Customer needs were assessed according to relationships between food and religion, gender, folkways, mores and life-cycle 2. Communication standards in customer service were followed 3. Identified opportunities to enhance the quality of services and products were implemented 4. Time management CONTENTS: 1. Food and culture 2. Exploration of food trends - Past, present and future trend 3. Communication standards in customer service CONDITIONS: Students/Trainees must be provided with the following: Tools Recorder Microphone Full-body mirror Company dress Equipment Video Camera recorder Television VHS/DVD Player Materials V8 tape CD Make=up kit References: Books, brochures, manuals

Methodology : Modular (self-pace learning) Electronic Learning Industry Immersion Demonstration Film-viewing Assessment Method: Interview (oral/questionnaire)

Observation Demonstration of Practical Skills

LO 3

Handle queries through telephone, fax machine, internet and e-mail

ASSESSMENT CRITERIA: 1. Applied telephone ethics 2. Applied correct procedure in using telephone, fax machine and internet 3. Daily report is accomplished according to company rules and regulations CONTENTS: 1. Uses of telephone, fax machine, internet and e-mail 2. Telephone and electronic mail ethics 3. Procedures in handling queries CONDITIONS: Students/Trainees must be provided with the following: Tools Recorder Microphone Full-body mirror Company dress Equipment Video Camera recorder Television VHS/DVD Player Fax machine Computer with printer and internet connection Materials V8 tape CD Make=up kit References: Books, brochures, manuals

Methodology : Modular (self-pace learning) Electronic Learning Industry Immersion Demonstration Film-viewing Assessment Method: Interview (oral/questionnaire) Observation Demonstration of Practical Skills

LO 4

Handle customer complaints, evaluation and recommendations

ASSESSMENT CRITERIA: 1. 2. 3. 4. Interview skills Skills in handling customer complaints Guidelines in handling complaints were identified Complaints were evaluated and resolved based on its nature, details and degree of liability

CONTENTS: 1. Guidelines in handling complaints 2. Procedures in responding and resolving complaints CONDITIONS: Students/Trainees must be provided with the following: Tools Recorder Microphone Full-body mirror Company dress Equipment Video Camera recorder Television VHS/DVD Player Fax machine Computer with printer and internet connection Materials V8 tape CD Make=up kit References: Books, brochures, manuals

Methodology : Modular (self-pace learning) Electronic Learning Industry Immersion Demonstration Film-viewing Assessment Method: Interview (oral/questionnaire) Observation Demonstration of Practical Skills

UNIT OF COMPETENCY MODULE TITLE MODULE DESCRIPTION

: : :

CARRY OUT FRONT OFFICE OPERATION Carrying Out Front Office Operation This module covers the checking of guests, handling inquiries/complaints, checking out of guests, prepare and maintain records and reports 65 hours NC 2

SUGGESTED DURATION

LEVEL OF QUALIFICATION : PREREQUISITE :

SUMMARY OF LEARNING OUTCOMES: At the completion of the module the trainees/students must be able to: LO1. Perform the standard ways in updating guests folio, room status and reservation LO2. Perform the correct checking-in procedure of guest LO3. Perform the correct procedure in handling guest services LO4. Perform the correct procedure in checking-out of guest LO5. Prepare and maintain records and reports

LO1. PERFORM THE STANDARD WAY OF UPDATING GUEST FOLIO, ROOM STATUS AND RESERVATIONS ASSESSMENT CRITERIA: 1. Computer records on guest folio, room status and reservations are checked according to industry standards 2. Inventory of available FO forms are conducted according to standard procedure 3. Room status are checked and coordinated with the Housekeeping department according to standard policy and procedures 4. Expected guest arrival and departures records are maintained and updated according to industry standard 5. Room status reports are accurately checked according to standard operating procedure CONTENTS: Guest Folio, Its form and Information Room Specification, Status and Rates Reservation forms and Procedures FO Forms Inventory Procedure Guests Arrival and departure Forms and Its Procedure CONDITION: Equipment - computer - telephone METHODOLOGY: Lecture/discussion Demonstration Self-pace Industry Immersion Tools/Materials - guest folio - FO forms - reference manual - pen - clean stationary - CDs/ Tapes

LO2. PERFORM THE CORRECT PROCEDURE IN CHECKING IN OF GUEST ASSESSMENT CRITERIA: 1. Standard welcoming (greeting) statement are performed/observed according to standard operation procedure 2. Checking-in procedure of guests are performed properly 3. Checklist of FO activities to ensure standard policy are followed CONTENTS: Standard Welcome Phraseology Checking-in Procedure Front Office Activities House Rules and Policies Industry Standards

CONDITION: Equipment - telephone - computer - cash register - swipe machine - credit inspector METHODOLOGY: Lecture/discussion Demonstration Industry Immersion Tools/Materials - key racks - key/ring card - registration card - pen - stationary - reservation/cancellation form - guest folio

LO3. PERFORM THE CORRECT PROCEDURE IN HANDLING GUEST SERVICES ASSESSMENT CRITERIA: 1. Policy and procedure in handling guest services are demonstrated 2. Checklist order in which to walk guest are checked according to set standard 3. Standard procedure in responding guest confidential status are explained 4. Guest complaints are handled and relayed to concern department CONTENTS: Policy and Procedure in Handling Guest Services Order in Which to Walk Guest Flow and Procedure in handling Guest Complaints Industry Policy and Procedure

CONDITION: FO Forms registration form, housekeeping form, cancellation form, complaint form, banquet and restaurant form Tapes, brochures, and manuals Computer, telephone METHODOLOGY: Demonstration Modular instruction Industry immersion

LO4. PERFORM THE CORRECT CHECKING OUT PROCEDURE OF GUEST ASSESSMENT CRITERIA: 1. 2. 3. CONTENTS: Checking-Out Procedure Types of FO forms and its Information Handling Guests Needs and Its Procedure Correct procedure in checking out guest are demonstrated Proper handling of check out forms are observed Attends other guest needs are well-performed

CONDITION: Computer, telephone Key rack, key/ring card FO Forms- registration form, departure logbook, guest folio

METHODOLOGY: Lecture/discussion Demonstration Industry Immersion

LO5. PREPARE AND SECURE RECORDS AND REPORTS ASSESSMENT CRITERIA: 1. 2. 3. CONTENTS: Types of FO forms and its Information Filing-up FO records and reports Recordkeeping and 5S Writing Reports Front Office records and reports are identified Front Office records and reports are properly filed up FO records and reports are maintained and updated

CONDITION: Computer, telephone FO forms guest records Other FO forms and reports Reference materials, brochures CDs, tapes

METHODOLOGY: Lecture/discussion Demonstration Industry Immersion Modular Approach

UNIT OF COMPETENCY MODULE TITLE MODULE DESCRIPTION

: : :

CLEAN COMMON AREAS IN HOTEL/RESORT AND RESTAURANTS Cleaning Common Areas in Hotel/Resorts and Restaurants This module covers preparation of cleaning equipments, tools and materials, the cleaning of halls/hallways/washroom as well as maintaining pantry and service areas and preparation of reports/requisition forms. 90 hours NC 2

SUGGESTED DURATION

LEVEL OF QUALIFICATION : PREREQUISITE :

SUMMARY OF LEARNING OUTCOMES: At the completion of the module the trainees/students must be able to: LO1. Prepare cleaning materials. LO2. Clean halls/hallways/washroom. LO3. Maintain pantry and service areas. LO4. Prepare reports/requisition. LO5. Assist guest needs.

LO1. PREPARE CLEANING MATERIALS. ASSESSMENT CRITERIA: 1. Public area attendants cleaning caddy is prepared according to hotels/resorts and restaurant standards. 2. Cleaning tools and materials are prepared according to cleaning needs. 3. Cleaning checklist is prepared according to hotel/resort and restaurant standards operating procedure. 4. Equipment needs a minor repair is documented and reported to concerned department according to hotel/resort and restaurant standard procedure. 5. Safety practices in handling cleaning materials are observed according to safety hazard and precautions. CONTENTS: Cleaning caddy, its specification and required number of stocks Materials and equipment: uses & care Parts of all cleaning equipment and its operations Forms and other reports in housekeeping Sanitation and hygiene code Safety Hazard and precautions Orientation standard operating procedure in cleaning hotels/resorts & restaurant CONDITION: Equipment - caddy - vacuum cleaner - floor polisher - rag squeezer Tools - brooms/dustpans - mopping set - ladder - cobwebs remover - spray gun - duster - glass squeegee Materials - trash bag - rags - all purpose cleaner - scouring pad - air freshener - garbage underliner - detergent - disinfectant - sponge

METHODOLOGY: Lecture/discussion Demonstration Modular instruction

LO2. CLEAN HALLS/HALLWAYS AND WASHROOMS ASSESSMENT CRITERIA: 1. Cleaning hall/hallways and washrooms is monitored and conducted in accordance with hotel standards: 2. a. Baseboard and woodpanels are dusted. 3. b. Furniture and fixtures are polished, dusted and vacuumed 4. c. Sprayed air freshener 5. Defects are identified and reported immediately to management for proper action. 6. Cleaning chemical substitutes in the absence of the standard cleaning chemicals are recommended for use. CONTENTS: Types of Flooring and Wall materials Basic Procedures in Cleaning, Cleaning Methods, and Cleaning Motions Care and Maintenance of Cleaning Equipment Cleaning Agents/Chemicals and Its Best Its Best Substitute

CONDITION: Equipment - caddy - vacuum cleaner - floor polisher - rag squeezer Tools - brooms/dustpans - mopping set - ladder - cobwebs remover - spray gun - duster - glass squeegee Materials - trash bag - rags - all purpose cleaner - scouring pad - air freshener - garbage underliner - detergent - disinfectant - sponge

METHODOLOGY: Lecture/discussion Demonstration Modular instruction

LO3. MAINTAIN PANTRY AND SERVICE AREAS ASSESSMENT CRITERIA: 1. Service carts are cleaned in accordance with hotel standards 2. Supplies are replenished according to hotel/resort and restaurant standards 3. Corridors, employees entrance and restrooms/ locker rooms are cleaned according to hotel/resort and restaurant standards 4. Service areas are cleaned according to hotel/resort and restaurant SOP 5. Vacuum cleaner are emptied according to hotel/resort and restaurant SOP CONTENTS: Cleaning and Sanitation of Service Carts Replenishment Procedures of Supplies Hotel Standard Procedure in Cleaning Rooms Waste Disposal and Cleaning of Vacuum Cleaner

CONDITION: Equipment - caddy - vacuum cleaner - floor polisher - rag squeezer Tools - brooms/dustpans - mopping set - ladder - cobwebs remover - spray gun - duster - glass squeegee Materials - trash bag - rags - all purpose cleaner - scouring pad - air freshener - garbage underliner - detergent - disinfectant - sponge

METHODOLOGY: Lecture/discussion Practical Demonstration

LO4. PREPARE REPORTS AND REQUISITIONS ASSESSMENT CRITERIA: 1. Accomplishment report is prepared in accordance with hotel/resort and restaurant SOP 2. Proper communication to the next shift is endorsed according to hotel/resort and restaurant standard procedures 3. Supplies requisition is prepared according to hotel/resort and restaurant standard operating procedures 4. Supplies requisition is monitored and followed-up according to hotel/resort and restaurant SOP CONTENTS: Filling up forms Types of Housekeeping Forms Recordkeeping and Filing Implementation of 5S Writing Reports

CONDITION: Pen Hotel/Resort and Restaurant Forms Logbook Brochures Hotel/Resort and Restaurant Manuals

METHODOLOGY: Lecture/discussion Practical Demonstration Modular Instruction

LO5. ASSIST GUEST NEEDS ASSESSMENT CRITERIA: 1. Guests are greeted according to hotel/resort and restaurant social protocol 2. Eye contact with guests is maintained 3. Guests inquiries are answered with correct information 4. Guests are given clear direction 5. Guests expectation with regards to service is met 6. Guests complaints/needs are properly handled in accordance with hotel/resort and restaurant standard procedures CONTENTS: Hotel Facilities/Lay-out and Services Hotel Security Regulations Tourism Law and Environment Law Proper handling of Guests Needs and Complaints Basic Gestures and Phraseologies

CONDITION: Video Tapes Manuals Brochures

METHODOLOGY: Lecture/discussion Demonstration

ASSESSMENT METHOD: Written Examination Practical Demonstration

UNIT OF COMPETENCY MODULE TITLE MODULE DESCRIPTION SUGGESTED DURATION

: : : :

CLEAN AND PREPARE GUEST ROOM Cleaning and Preparing Guest Room This module covers cleaning and preparing guestroom according to industry standard 65 hours NC 2

LEVEL OF QUALIFICATION : PREREQUISITE :

SUMMARY OF LEARNING OUTCOMES: (sequential) At the completion of the module the trainees/students must be able to: LO1. Identify and explain function of different cleaning tools and materials LO2. Perform the correct procedure in cleaning guest room LO3. Perform the correct procedure in cleaning guest bathroom LO4. Perform the correct procedure in checking guest room LO5. Prepare and maintain requisition and reports LO6. Handles guest complaints

LO1. IDENTIFY AND EXPLAIN FUNCTION OF DIFFERENT CLEANING TOOLS AND MATERIALS ASSESSMENT CRITERIA: 1. Tools and equipment needed for cleaning guest room are identified according to its functions 2. Tools and equipment needed are classified according to uses 3. Use of tools and equipment are demonstrated according to procedure 4. Safe handling of cleaning disinfectant are observed according to safety hazard and precautions CONTENTS: Types of Cleaning Tools, Equipment and Materials Classification of Cleaning Tools, Equipment and Materials According to its Use and Care Safety Hazards and Precautions CONDITION: Caddy, floor polisher, vacuum cleaner Brooms, brushes, ladder, dusting, sprayer, rags Basket and bedroom supplies, trashcan and plastic, cleaning implements, disinfectants, consumables Brochures/manuals on usage of chemicals METHODOLOGY: Lecture/discussion Demonstration

LO2. PERFORM THE CORRECT PROCEDURE OF CLEANING GUEST ROOMS ASSESSMENT CRITERIA: 1. Cleaning Guest Rooms performed according to set standards a. knock door according to procedure b. test light switches at the entry and turn-off c. check linens and mini bar consumptions d. remove room tray, tables, baskets and ash trays e. clean windows, sliding doors, glass parts, cultivate and water plants f. make up beds according to standard procedure g. fixtures and furniture are dusted h. amenities are replenished i. carpets are vacuum cleaned j. checklist are properly followed and observed CONTENTS: Procedure in Cleaning Guest Room: a. occupied/vacant b. lanai area c. ceilings and floorings d. beds e. furniture and fixtures Procedure in Replenishing Guest room Amenities Cleaning Motion in Guest Room

CONDITION: Caddy, dry vacuum cleaner Ladder, brooms and brusher Basket and bedroom supplies Bedroom linens Bedroom pillows Amenities Pens/papers Consumables Laundry bags

METHODOLOGY: Lecture/discussion Demonstration Industry Immersion

LO3. PERFORM THE CORRECT PROCEDURE IN CLEANING GUEST BATHROOM ASSESSMENT CRITERIA: 1. Soiled bathroom linens are stripe off and replaced according to set standard 2. Waste basket are emptied and cleaned according to procedure 3. Correct procedure in cleaning guest bathroom are performed according to set standard 4. Amenities are replenished CONTENTS: Procedure in Cleaning Guest Bathroom Basic Cleaning Procedure in Guest Bathroom Cleaning Motion in Guest Bathroom Cleaning Agent and Other Chemicals for Guest Bathroom Bathroom Amenities and Fixtures Bathroom Sanitation Techniques Procedure in Replenishing Bathroom Amenities

CONDITION: Wet vacuum cleaner Cleaning agent/cloth, sprayer gun, brooms and dustpan, scouring pad Bathroom supplies, bathroom linens, bath towels, bath mat, face towel Consumables and amenities

METHODOLOGY: Lecture/discussion Demonstration

LO4. PERFORM THE CORRECT PROCEDURE IN CHECKING GUEST ROOM ASSESSMENT CRITERIA: 1. Standard welcoming (greeting) statement are performed/observed according to standard operation procedure 2. Checking-in procedure of guests are performed properly 3. Checklist of FO activities to ensure standard policy are followed CONTENTS: Guest Room Amenities, Furniture and Fixtures a. Functions b. Care and Maintenance c. Types of Rooms and Its Amenities Procedure in Documenting and Reporting/ Loss Furniture and Fixtures CONDITION: Brochures, manuals Checklist form Pens, papers

METHODOLOGY: Lecture/discussion

LO5. PREPARE AND SUBMIT REQUISITION AND REPORTS ASSESSMENT CRITERIA: 1. Daily room attendant reports are prepared in accordance with the set standards 2. Room status are maintained and observed according to industry standards 3. Linen consumptions are reported and noted according to RAs report 4. Rooms supplies and materials are requested in accordance with RAs requisition form 5. Lost and found items are reported to concerned department in accordance with the SOP CONTENTS: Types of Housekeeping Forms and Its Information Filing up of Housekeeping forms Record Keeping and Procedures Proper Filing-up of requisition Forms and procedures Implementation of 5S

CONDITION: Housekeeping forms Pens, paper/stationary Brochures, manuals

METHODOLOGY: Lecture/discussion Practical Demonstration

LO6. HANDLE GUEST COMPLAINTS ASSESSMENT CRITERIA: 1. Proper handling of guest complaints are observed according to set standards 2. Guest complaints are reported to concerned department according to reports made 3. Guest are informed on the status of the complaints based on findings made CONTENTS: Procedure on Handling Guest Complaints Writing Reports and Its Procedure Hotel Rules and Regulations Basic Gestures and Phraseologies

CONDITION: Complaints form Pen, paper/stationary Manuals, video tapes

METHODOLOGY: Lecture/discussion Demonstration

ASSESSMENT METHOD: Written Examination Individual Demonstration Individual Reporting Role Playing

UNIT OF COMPETENCY MODULE TITLE MODULE DESCRIPTION

: : :

MANAGE AND CONTROL ROOM RESERVATION Managing and Controlling Room Reservation This module covers the management of room inventory, forecasting, room occupancy, updating current and simultaneous information on room status, computing pertinent statistical data and solving/deciding on pertinent front office situations. 67 hours NC 2

SUGGESTED DURATION

LEVEL OF QUALIFICATION : PREREQUISITE :

SUMMARY OF LEARNING OUTCOMES: At the completion of the module the trainees/students must be able to: LO1. Manage room inventory LO2. Forecast room occupancy LO3. Update current and simultaneous information on room status LO4. Compute pertinent statistical data LO5. Solve and decide on pertinent front office situation

LO1. MANAGE ROOM INVENTORY ASSESSMENT CRITERIA: 1. Room reservation reports are analyzed in accordance with hotel policies and procedure 2. Room status are checked according to Front Office and Housekeeping reports 3. Guaranteed and non-guaranteed reservations are checked based on FO reports 4. Confirmation of booking reservation on availability are checked and noted based on Reservation Card CONTENTS: Types of Reservation Room Status and its Rates Filing-up of Reservation Form Policy and Procedure of Hotel/Resort and Restaurant

CONDITION FO logbook, reservation form, room status report,cancellation/booking form, housekeeping report pen METHODOLOGY: Lecture/discussion Demonstration

LO2. FORECAST ROOM OCCUPANCY ASSESSMENT CRITERIA: 1. Housekeeping and sales departments are coordinated based on room status 2. Daily room reports are observed in accordance with seasonal flock of tourist both local and foreign 3. Other departments are coordinated according to hotel/resort and restaurant set standards CONTENTS: Hotel/Resort and Restaurant Rules and Regulations Housekeeping Daily Reports and Its Information Familiarization of Standard Form and Its Information Marketing and Interpersonal Skills

CONDITION: Computer Housekeeping forms Pen, paper/stationary Rooming list

METHODOLOGY: Lecture/discussion Demonstration

LO3. UPDATE CURRENT AND SIMULTANEOUS INFORMATION ON ROOM STATUS ASSESSMENT CRITERIA: 1. Reports are inputted in the computer based on the housekeeping records 2. Information on room reservation is retrieved based on the needs 3. Computer generated reports are interpreted in accordance with the hotel/resort and restaurant operating procedures CONTENTS: Familiarization of Housekeeping Forms and Its Information Reservation Types Computer Literacy

CONDITION: Computer Housekeeping form, rooming list Pen, paper

METHODOLOGY: Lecture/discussion Demonstration

LO4. COMPUTE PERTINENT STATISTICAL DATA ASSESSMENT CRITERIA: 1. Pertinent statistical data are computed based on: a. occupancy rate b. average rate for guest c. average room rate d. no shows/cancellation e. regrets/denial reports 2. Computer generated reports CONTENTS: Front Office Procedures Hotel Rules, Regulations and Standards Computer Literacy Basic Fundamental Operation

CONDITION: Computer Housekeeping reports, FO reports Pen, paper Other office supplies

METHODOLOGY: Lecture/discussion Demonstration

LO5. SOLVE AND DECIDE ON PERTINENT FRONT OFFICE SITUATIONS ASSESSMENT CRITERIA: 1. Real situations are monitored and evaluated based on FO reports 2. Guest complaints are handled properly in accordance with hotel/resort and restaurant policy and procedure 3. Personal concerns are addressed properly by the authority based on procedures CONTENTS: Hotel/Resort and Restaurants Policies, Rules and regulations Handling Guest Complaints Hotel Flowchart and Functions Work Values and Ethics

CONDITION: Pen, paper FO forms, guest complaint form

METHODOLOGY: Lecture/discussion Practical Demonstration Modular approach

UNIT OF COMPETENCY MODULE TITLE MODULE DESCRIPTION

: : :

PLAN AND MONITOR HOUSEKEEPING SERVICES Planning and Monitoring Housekeeping Services This module covers preparation of housekeeping schedules, conducting orientation/meeting/briefing with housekeeping staff; evaluation of cleaned rooms and reports; supervision of cleaning activities; training personnel; making reports; and proper handling of guests complaints. 90 hours NC 2

SUGGESTED DURATION

LEVEL OF QUALIFICATION : PREREQUISITE :

SUMMARY OF LEARNING OUTCOMES: At the completion of the module the trainees/students must be able to: LO1. Prepare and accomplish schedule for the day LO2. Conduct orientation meeting/briefing with staff LO3. Conduct evaluation of cleaned rooms and reports LO4. Supervise the cleaning activities LO5. Train personnel LO6. Prepare and submit reports LO7. Handle guest complaints

LO1. PREPARE AND ACCOMPLISH SCHEDULES FOR THE DAY ASSESSMENT CRITERIA: 1. Time, schedule and assignments of staff are prepared based on staff availability in hotels activity 2. Employees On Duty attendance are checked according to hotels standard procedure 3. Daily required rooms report is prepared in accordance with SOP 4. Room status reports are accomplished in accordance with hotels standard procedure 5. Room keys are secured in accordance with hotels standard operating procedure 6. Availability of linens and supplies are inspected in accordance with hotels activity 7. Other departments are coordinated according to hotels standard procedure 8. Guests and VIPs arrival and departure are properly monitored in accordance with hotels standard operating procedure CONTENTS: Planning and Organizing Hotel Personnel and their Duties Staff Supervision and Handling Hotel Rules, Policies and Standards Housekeeping Forms and Reports Training Personnel Linen Inventory Hotels Different Departments and Functions Work Values and Ethics Monitoring of Guest/VIPs arrival and departure

CONDITION: Logbook,/record book Pen, paper Master keys for the rooms, key card Housekeeping reports, employees work schedule Computer Whiteboard, pen FO logbook, reservation form, room status report cancellation/booking form, housekeeping report pen METHODOLOGY: Lecture/discussion Demonstration

LO2. CONDUCT ORIENTATION MEETING/BRIEFINGS WITH STAFF ASSESSMENT CRITERIA: 1. Housekeeping staff are motivated by recognizing their effort based on hotels standard 2. Physical appearance of staff are evaluated according to hotel standard 3. Room status and other FO reports are reviewed and discussed with staff according to hotel operating procedure 4. Important issues requiring immediate attention are discussed based on hotels SOP CONTENTS: Hotel Policies, Rules and Systems Hotels Required Forms Security Regulations Room Status and Rates Excellent Personality Development

CONDITION: Logbook, record book, ball pen and other office supplies Printed forms, weekly staff schedule, room status reports, daily attendance sheet, rooming list, physical appearance checklist, guest complaints and comments form METHODOLOGY: Lecture/discussion Demonstration

LO3. CONDUCT EVALUATION ON REPORTS OF CLEANED ROOMS ASSESSMENT CRITERIA: 1. Rooms are inspected as to cleanliness and completeness of amenities according to hotel standards 2. Reports as to repairs and maintenance are examined according to hotel safety regulations 3. Other reports are monitored and updated according to hotel procedure CONTENTS: Room Standard Check-up List Hotel safety Regulations Types of Rooms and its Amenities Reports and Other forms Procedure in Reporting Repairs/ Maintenance

CONDITION: METHODOLOGY: Lecture/discussion Demonstration

LO4. SUPERVISE THE CLEANING ACTIVITIES ASSESSMENT CRITERIA: 1. Actual room inspection and observation are done according to hotel procedure 2. Quality services are met according to industry standard 3. Staff attendance and performance are monitored based on staff assignment and duties 4. Coverage of the cleaning activities are checked based on housekeeping schedule of activities CONTENTS: Hotel Room Check-up List Tourism Laws Hotel Industry Vision/Mission/Objectives Housekeeping Cleaning Activities

CONDITION: Room check-up list, daily attendance sheet, room status report Printed forms Office supplies

METHODOLOGY: Lecture/discussion Demonstration

LO5. TRAIN PERSONNEL ASSESSMENT CRITERIA: 1. Staff are briefed on personality development and guest/public relation according to industry standards 2. Staff are trained on bed making and guest rooms cleaning and maintenance according to hotel SOP 3. Basic knowledge on flower arrangement, skirting and other skills are provided based on hotels SOP 4. Linen keeping and inventory training are conducted according to hotel procedures 5. Emergency and first aid application training are conducted according to first aid treatment procedure CONTENTS: Personality Development and Social Graces Bed Making, Bed Stripping and turning Down Services Guest Room Cleaning and Maintenance Procedures Types of Hotel Linens and Its Inventory Procedures Emergency and first Aid Treatment

CONDITION: Pen, printed forms Different linens, table clothes, flowers and materials Cleaning procedures and manuals Flower arrangement, napkin folding and table skirting brochures First aid kit

METHODOLOGY: Lecture/discussion Practical Demonstration

LO6. PREPARE AND SUBMIT REPORTS ASSESSMENT CRITERIA: 1. Reports on the following are prepared and submitted on or before its due dates: a. Daily Attendance b. Staff Performance and Evaluation c. Guest Complaints and Comments d. Emergency and Accidents Reports e. Out of Order Facilities and Equipment Report f. Inventory Report 2. Supplies and amenities are requested according to hotels SOP CONTENTS: Writing Different reports Company Rules Effective Communication Skills Hotel System

CONDITION: Printed forms Computer Office supplies

METHODOLOGY: Lecture/discussion Demonstration

LO7. HANDLE GUEST COMPLAINTS ASSESSMENT CRITERIA: 1. Guests are greeted and maintained eye contact according to hotel standard social protocol 2. Listened to guests complaints attentively 3. Guests statements are paraphrased 4. Sympathized with guests 5. Thanked the guests sincerely 6. Updated the guest as to the status of complaints CONTENTS: Proper Way of Greeting Guests Handling Guest Complaints

CONDITION: Video Tapes Television VHS player Audio Visual Room

METHODOLOGY: Lecture/discussion Demonstration

ASSESSMENT CRITERIA: Written Examination Practical Demonstration (individual) Role Playing ( by group) Individual Reporting