Module 9: Practicing Entrepreneurial Skills in the Workplace (NC II) Learner’s Handbook

Acknowledgements

Education Development Center (EDC) would like to thank the staff of the USAID Opportunity
2.0 Program, Philippines local team, and the Technical Education and Skills Development
Authority’s (TESDA) National Institute for Technical Education and Skills Development (NITESD)
through its Curriculum and Training Aids Division (CTADD), whose invaluable insights guided the
adaptation of this curriculum.

Opportunity 2.0 aims to provide opportunities for second-chance education for vulnerable out-
of-school youth (OSY) by collaboratively working with TESDA in strengthening its technical
education and training systems to develop, deliver and monitor workforce readiness and
technical-vocational training programs that will prepare large numbers of out-of-school youth
to transition to further education and training, immediate jobs and self-employment
opportunities. In line with this objective, Opportunity 2.0 has developed the Work Readiness
Modules on 21st Century Skills modules which are appropriate for self-directed learning or
modular learning delivery.

The 21st Century Skills Curriculum is an adaptation of EDC’s globally recognized Work Ready
Now. The curriculum addresses the TESDA Amended Competency Standards for Basic
Competencies Integrating 21st Century Skills which were promulgated on July 9, 2019.

© 2020 Education Development Center, Inc.

This content may not be produced without the permission of Education Development Center or the United States
Agency for International Development.

This curriculum is made possible by the generous support of the American people through the United States
Agency for International Development (USAID). The contents are the responsibility of Education Development
Center, Inc. and do not necessarily reflect the views of USAID or the United States Government.

EDC 43 Foundry Avenue Waltham, MA 02453 Education Development Center (EDC) is a global
nonprofit that advances lasting solutions to improve
Contact: [email protected] education, promote health, and expand economic
opportunity.
Phone: 617-969-7100 Since 1958, we have been a leader in designing,
implementing, and evaluating powerful and innovative
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Module 9: Practicing Entrepreneurial Skills in the Workplace (NC II) Learner’s Handbook

Table of Contents
Summary of Learning Outcomes..............................................................................................5
Module Overview....................................................................................................................5
SESSION 1: Apply Entrepreneurial Workplace Best Practices....................................................7
Activity 1: Introductory Activity & Learner’s Reflection..............................................................8
Activity 2: Quality Standards in the Workplace........................................................................12
Activity 3: Cost-conscious Habits in Utilizing Resources...........................................................15
SESSION 2: Communicating Good Entrepreneurial Practices in the Workplace.......................19
Activity 4: Communicating Good Entrepreneurial Practices.....................................................20
SESSION 3: Implementing Cost-Effective Operations..............................................................25
Activity 5: Being Efficient in the Workplace..............................................................................26
Activity 6: Being Careful with Resources..................................................................................28
Activity 7: Entrepreneurial Characteristics in the Workplace...................................................30
SESSION 4: Review & Assessment..........................................................................................39
Activity 9: Learner’s Reflection..................................................................................................39
Activity 10: End of Module Assessment...................................................................................44
Key to Correction...................................................................................................................47

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Module 9: Practicing Entrepreneurial Skills in the Workplace (NC II) Learner’s Handbook

Module 9: Practicing Entrepreneurial Skills in the Workplace

(NC II Level)
A Unit of Competency under Basic Competency on Adopting an Entrepreneurial Mindset
In The Workplace

“A person who is frugal, values even the smallest penny”

(“Ang taong masinop kahit barya ay binibigyan ng halaga”)

Unit Code: 400311218

Unit Descriptor: This unit covers the outcomes required to apply entrepreneurial workplace
best practices and implement cost-effective operations

Summary of Learning Outcomes

Upon completion of the module, you will be able to:

 L.O. 1 - Apply entrepreneurial workplace best practices

 L.O. 2 - Communicate entrepreneurial workplace best practices
 L.O. 3 - Implement cost-effective operations

Module Overview

 Activity  Recommended Time

 Session 1: Apply entrepreneurial workplace best practices (L.O.1)
1. Introductory Activity & Learner’s Reflection (10-20 minutes)
2. Quality Standards in the Workplace 30-60 minutes
3. Cost-conscious habits in resource utilization 30-60 minutes
 Session 2: Communicate entrepreneurial workplace best practices (L.O.2)
4. Communicating Good Entrepreneurial Practices 30-60 minutes
 Session 3: Implement cost-effective operations (L.O.3)
5. Being Efficient in the Workplace 30-60 minutes
6. Being Careful with Resources 30-60 minutes
7. Entrepreneurial Characteristics in the Workplace 90-120 minutes

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Module 9: Practicing Entrepreneurial Skills in the Workplace (NC II) Learner’s Handbook

 Session 4: Review & Assessment

9. Post Learner’s Reflection (10-20 minutes)
10. End of Module Assessment (Quizzes) (20-40 minutes)
Total Time 4.5 – 7 hours

Written Assignments

Please complete all written work in the module. Your skills in this module will be evaluated
through the following outputs:

 Let's Apply: Being Best Cost-Conscious (Activity 3)

 Think About It (Activity 6)
 Characteristics of an Entrepreneur (Activity 7)
 Let's Apply: Quality Assurance in Arya's Snack House (Activity 2)
 Let's Apply: Communicating your Feedback (Activity 4)
 Let's Apply: Practicing Optimization and Being a Positive Contributor (Activity 5)
 Let's Apply: Being judicious at work (Activity 6)

Skills Demonstration

The following activities are intended to help you develop the skill that this module is written
for:
 Let's Apply: Work-based Learning Activity - Interviewing a Business Owner (Activity 8)
 Let's Apply: Practicing Entrepreneurial Skills in the Workplace (Activity 9)

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Module 9: Practicing Entrepreneurial Skills in the Workplace (NC II) Learner’s Handbook

SESSION 1: Apply Entrepreneurial Workplace Best Practices

Performance Criteria:
1.1 Good practices relating to workplace operations are observed and selected
following workplace policy.
1.2 Quality procedures and practices are complied with according to workplace
requirements
1.3 Cost-conscious habits in resource utilization are applied based on industry
standards.

 Key Topics and Learning Points 

1. Quality standards are the expected level of quality for the products or services a
business sells.
2. Setting and meeting quality standards, and monitoring quality, helps a business gain
and keep customers.
3. Cost-conscious means being aware that everything has costs, and not being wasteful
with resources. It also means not spending money unnecessarily.
4. Employees can be cost-conscious by paying attention to details and not wasting time
or resources.

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Module 9: Practicing Entrepreneurial Skills in the Workplace (NC II) Learner’s Handbook

Activity 1: Introductory Activity & Learner’s Reflection

Objectives:

 Understand the various contents and training schedule

 Recommended Time: 10 - 20 minutes

In this module you will learn the knowledge, skills and attitudes required in
applying and communicating entrepreneurial best practices in the workplace,
as well as implementing cost effective operations.

You will go through a series of case studies of being an employee in a highly

entrepreneurial workplace. Your ability to demonstrate being cost-conscious
and being efficient at work will be practiced or applied in each session.

You are also expected to conduct an actual interview with a business owner to
learn how to be judicious in utilizing workplace resources.

To determine the level of your understanding and appreciation of this course,

will do two learner’s reflections, one each at the start and end of the course,
as well as a short, 10 question post-module assessment.

This module will have a total of 4 hours actual learning activities, this depends
on your pace and eagerness to learn, pursue and finish the module.

Pre-Module Learner’s Reflection:

Practicing Entrepreneurial Skills in the Workplace
(NC II Level)
Start-of-Module Skills Check

This is not a test, but is a way for you to see what you already know or do not know about the
topics. You will read a skill that is listed in the left column. Think about yourself and your
experience. Then read the statements across the top. Check the column that best represents
your situation. The results will help you and your teacher know which topics may require more
time, effort and guidance.

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Ito ay hindi pagsusulit. Ito ay isang paraan upang malaman mo ang iyong kaalaman,
kasanayan o kakayahan tungkol sa paksang ito. Basahin mo ang mga kaalaman, kasanayan o
kakayahan na nakalista sa kaliwang hanay. Magbalik‐tanaw sa iyong sarili at mga karanasan.
Basahin ang lahat ng mga pangungusap at i‐tsek ang sagot na naaangkop sa iyong sitwasyon.
Ang iyong kasagutan ay magiging gabay mo at ng iyong guro sa pagpapalawak ng iyong
kaalaman tungkol sa paksang ito.

My experience 1 2 3 4
Knowledge, skills and abilities I don’t have I have little I have some I have a lot of
any experience experience experience
Kaalaman, kasanayan at kakayahan experience doing this doing this doing this.
doing this.
Mayroon Mayroon Marami
Wala akong akong akong akong
karanasan sa kaunting karanasan sa karanasan sa
paggawa nito karanasan paggawa nito paggawa nito
sa paggawa
nito

Identify ways to comply with

quality standards /
Matukoy ang mga pamamaraan sa
pagsunod sa mga pamantayan ng
kalidad
Apply cost-conscious principles in
making decisions /
Magamit ang mga prinsipyo ng
pagiging maalam sa gastusin
sa paggawa ng mga desisyon
Communicate about good quality
procedures and practices relating
workplace operations /
Masabi ang mga magagandang
pamamaraan at gawain kaugnay
sa mga operasyon sa lugar ng
trabaho
Understand ways to optimize
workplace resources /
Maintindihan ang mga
pamamaraan upang lubusang
magamit ang mga kagamitan sa
trabaho

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Module 9: Practicing Entrepreneurial Skills in the Workplace (NC II) Learner’s Handbook

My experience 1 2 3 4
Knowledge, skills and abilities I don’t have I have little I have some I have a lot of
any experience experience experience
Kaalaman, kasanayan at kakayahan experience doing this doing this doing this.
doing this.
Mayroon Mayroon Marami
Wala akong akong akong akong
karanasan sa kaunting karanasan sa karanasan sa
paggawa nito karanasan paggawa nito paggawa nito
sa paggawa
nito

Describe ways to contribute to

efficiency in the workplace /
Mailarawan ang mga pamamaraan
upang makadagdag sa kahusayan
ng proseso at operasyon sa lugar
ng trabaho
Practice identifying appropriate use
of workplace resources /
Matukoy ang angkop na
pamamaraan ng paggamit sa
mga
kagamit sa trabaho
Practice the ability to work within
the allotted time /
Subukan ang kakayahang
makapagtrabaho sa loob
ng itinakdang oras
Identify cost-effective practices /
Matukoy ang mga epektibong
pamamaraan upang mapababa
ang gastusin
Understand ways to provide
positive feedback to improve
efficiency /
Maipaliwanag ang mga
pamamaraan ng pagbibigay ng
positibong puna upang mas maging
mahusay ang proseso sa trabaho
Identify different entrepreneurial
characteristics /
Matukoy ang iba’t ibang katangian
ng isang negosyante

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Module 9: Practicing Entrepreneurial Skills in the Workplace (NC II) Learner’s Handbook

My experience 1 2 3 4
Knowledge, skills and abilities I don’t have I have little I have some I have a lot of
any experience experience experience
Kaalaman, kasanayan at kakayahan experience doing this doing this doing this.
doing this.
Mayroon Mayroon Marami
Wala akong akong akong akong
karanasan sa kaunting karanasan sa karanasan sa
paggawa nito karanasan paggawa nito paggawa nito
sa paggawa
nito

Understand how entrepreneurial

characteristics can make you a
better employee in the workplace /
Maintindihan na ang pagkakaroon
ng negosyanteng katangian ay mas
makapagbubuti ng iyong trabaho
bilang isang empleyado
Assess the level of your personal
entrepreneurial characteristics /
Matukoy ang lebel ng pansariling
katangian bilang isang negosyante
Apply entrepreneurial workplace
best practices /
Maisagawa ang mga mahuhusay
na pamamaraan ng pagiging
negosyante sa lugar ng trabaho
Communicate entrepreneurial best
practices /
Masabi ang mga mahuhusay na
pamamaraan ng pagiging
negosyante sa lugar ng trabaho
Implement cost-effective
operations /
Maipatupad ang operasyon
epektibo sa pagpapababa ng
gastusin

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Module 9: Practicing Entrepreneurial Skills in the Workplace (NC II) Learner’s Handbook

Activity 2: Quality Standards in the Workplace

Objectives:

 Define Quality Standard

 Define Quality Assurance
 Identify Ways to Comply with Quality Standards

 Recommended Time: 30 – 60 minutes

Imagine that you are working as a Cashier at the Arya Snack House Company, a
successful micro-enterprise selling various snack items with branches in front of 2 high
schools in your city.

You are excited because the end your 6-month probation period is fast approaching, and
you are hopeful that you will become a regular employee in the company.

You received a letter from the owner herself, Arya, thanking you for your hard work and
being a positive contributor to the company.

As part of assessment to end your probationary period and transition to regular

employee, Arya asked you to answer some questions about quality standards and
quality assurance that relate to your experience and learning in the workplace. Read Key
Facts
9.1: Quality Standards and Quality Assurance below, and complete the activities that
follow.

 Key Facts 9.1: Quality Standards and Quality Assurance

- Businesses often have quality standards, or an expected level of quality for the
products or services.
- Quality assurance means meeting quality standards in a product or service,
especially by paying attention to all details when making or delivering the product or
service.
- Setting and meeting quality standards, and monitoring quality, helps a business gain
and keep customers.
- All employees have a responsibility to meet the quality standards of the business.

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Let’s Apply: Quality Assurance in Arya’s Snack House:

Arya believes that quality comes from good customer service, good tasting food, and not
wasting food or other resources. She asks you to rank the list below in order of 1) most helpful
practice for quality to 3) least helpful practice for quality. See the example, and then check your
answers with the Key to Correction at the end of the module.

Example:

Rank Customer Service Practices

3 Ignoring the customer until you are ready
to take their order

1 Greeting the customer right away, even if

you are busy, and telling them you will be
with them soon
2 Ignoring the customer but asking a co-
worker to help them

Rank Kitchen Cleanliness Practices Rank Food Preparation Practices

3 Keeping the kitchen tidy by putting 2 Cooking the food as fast as possible, even
ingredients away when they not in use if burns and the customers complain
2 Keeping the kitchen tidy by putting 1 Cooking the food quickly but carefully
ingredients and cooking tools away when and following instructions for the order
not in use
1 Keeping the kitchen clean by wiping down 3 Cooking the food without paying
the counters, washing dishes, and putting attention, making a mistake, and having
ingredients and cooking tools away when to start over, taking a lot of time and
not in use wasting food.

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Can you think of other ways employees at Arya’s Snack House Company could
ensure high quality food and customer service? How can Arya’s employees ensure
they do not waste resources like food? Write your answers below:

Training and Development Programs:

Implement regular training sessions for employees on food handling, preparation techniques, and customer service skills.
Provide continuous education on new menu items, ingredients, and customer preferences.
Quality Control Measures:

Establish stringent quality control checks at various stages of food preparation and service.
Conduct regular inspections of ingredients to ensure freshness and quality.
Feedback Mechanisms:

Encourage customers to provide feedback through surveys or comment cards.

Use feedback to identify areas for improvement and address customer concerns promptly.
Team Collaboration:

Foster a collaborative environment where team members support each other to deliver excellent service.
Encourage open communication between kitchen staff and serving staff to ensure smooth operations.
Consistency in Standards:

Create standard operating procedures (SOPs) for food preparation, portion sizes, and service protocols.
Regularly review and update SOPs to reflect best practices and maintain consistency.
Customer Engagement:

Engage with customers during their visit to ensure their needs are met.
Train staff to be attentive, friendly, and responsive to customer inquiries and requests.

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Activity 3: Cost-conscious Habits in Utilizing Resources

Objectives:

 Define cost-consciousness
 Apply cost-conscious principles in making decisions

 Recommended Time: 30 - 60 minutes

 Read the proverb: “Ang taong masinop kahit barya ay binibigyan ng halaga”. (A
person who is frugal, values even the smallest penny).

What does this proverb mean to you?

This means they are careful and deliberate with their spending, avoiding unnecessary expenses and making
economical choices to save money wherever possible. They prioritize efficiency and resourcefulness in order to
maximize the value of every money spent.

 Are you a cost-conscious person? Why or Why not?

Yes, a cost-conscious person is typically someone who is mindful of their expenditures and seeks to make
informed decisions to maximize the value of my money. I likely to compare prices, look for discounts or deals,
and prioritize purchases that offer the best return on investment

 Key Facts 9.2: What is Cost-consciousness?

 Cost-conscious means being aware that everything has costs, and not
being wasteful with resources. It also means not spending money
unnecessarily.
 Employees can be cost-conscious by paying attention to details and not wasting
time or resources.
 Business owners usually appreciate cost-conscious employees, as they save the
owner from spending extra money.
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Let’s Apply: Being Cost-Conscious

Arya told you that the company is looking for a new supplier of 100 Burger Buns per day at a
lower cost. Arya provided you with these 2 options and she asked for your recommendation.
Remember! Your recommendation may help you get that Regular Job at the Arya Snack House.
You can check your answer with the Key to Correction at the end of the module.

Supplier A:
Who will you recommend to Arya? And Why? Burger Bun Cost is P5.5 each
Free Delivery
SUPPLIER A SUPPLIER B
Good Quality
BUNS: P 5.5X100 = 550 BUNS: P 4X100 = 400
DELIVERY: 0 DELIVERY: 100
TOTAL 550 TOTAL 500 Supplier B:
SUpplier B offers a lower cost per burger bun (P0.45 compared to P0.50 Burger Bun Cost is P4 each
from Supplier A), which aligns with Arya's requirement for cost savings. Delivery Cost P100 per 100 buns
Additionally, Supplier B is noted for high-quality and freshness, which is Good Quality
crucial for maintaining the standard of Arya's food offerings and ensuring

☑
customer satisfaction. The slightly higher delivery reliability rate of 98% also
Performance
indicates that Supplier Criteria Checklist
B is likely to consistently meet Arya's daily demand
for burger buns without significant disruptions.
The Performance Criteria Checklist is an opportunity for you to assess your learning
outcomes in the session and know how well you did in doing the activities in this
session. You will speak to your facilitator to:
1. Share your experiences in completing the session
2. Discuss your development and progress towards the intended skills
3. Plan how you will move forward to continue making progress in the module

Conduct a quick self-assessment and answer the table below.

Statements Please check YES if you have shown or
can do the statement; and NO if you
Did you… haven’t shown or cannot do it yet
YES NO
1. Identify Ways to Comply with Quality
Standards
2. Apply cost-conscious principles in making
decisions
3. Communicate about good quality
procedures and practices relating to
workplace operations

Guide to the Learner and Facilitator’s Discussion:

Topics to discuss during the Learning Check:

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1. Parts of the module that were the easiest to answer/do.

2. Parts of the module that were the hardest to answer/do.
3. Parts of the module that need further clarification or explanation.
4. Additional support needed by the learner from the facilitator.
5. Review and check of the learner’s answers and outputs for the session.
6. Feedback on the learner’s performance in terms of the following: mastery of content,
skills development, and pace in answering the module.
7. Plans for how the learner will move forward with the module.

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Session 1 – Writing Space

Use this space to complete any of the written assignments above or write any
thoughts or ideas that have come to mind on developing effective workplace
relationships.

Cost efficiency is a fundamental principle that organizations and individuals alike strive to
achieve in their financial operations. It entails optimizing the allocation and utilization of
resources to achieve the highest possible output or outcome relative to the expenditures
incurred. In essence, it is about getting the most bang for your buck, whether in business,
personal finances, or public administration.
At its core, cost efficiency involves several key components:
1. Rational Decision Making: Cost-efficient practices begin with informed decision-making
processes. This involves analyzing alternatives, assessing costs versus benefits, and choosing the
option that delivers the desired outcome at the lowest cost. For businesses, this could mean
evaluating suppliers, production methods, or investment opportunities based on their potential
return on investment (ROI) relative to costs.
2. Resource Optimization: Efficient resource management is central to achieving cost efficiency.
This includes minimizing waste, whether it be raw materials in manufacturing, time in project
management, or energy in operations. By implementing lean practices and continuous
improvement methodologies such as Six Sigma, organizations can streamline processes and
reduce unnecessary expenses.
3. Innovation and Technology: Embracing technological advancements and innovative solutions
often leads to significant cost savings. Automation, for example, can reduce labor costs and
increase productivity in manufacturing or service industries. Similarly, adopting energy-efficient
technologies not only cuts utility bills but also enhances sustainability efforts, aligning economic
benefits with environmental responsibility.
4. Scalability and Flexibility: Cost-efficient strategies should be scalable to accommodate growth
or fluctuations in demand. Businesses that can quickly adjust production levels, staffing, or
supply chain logistics in response to market changes can minimize costs associated with
underutilized resources or missed opportunities.
5. Performance Measurement and Optimization: Continuous monitoring and evaluation of
financial and operational performance are crucial for maintaining cost efficiency over time. Key
performance indicators (KPIs) such as cost per unit produced, profit margins, and return on
investment help identify areas for improvement and guide strategic decision-making.
6. Strategic Partnerships and Outsourcing: Collaborating with strategic partners or outsourcing
non-core activities can provide access to specialized expertise and economies of scale, reducing
overall costs. However, careful consideration of quality, reliability, and contractual terms is
essential to ensure cost efficiency benefits are realized.

Congratulations! You are ready to move to Session 2: Communicating Good Entrepreneurial

Practices in the Workplace.

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SESSION 2: Communicating Good Entrepreneurial Practices in the Workplace

Performance Criteria:
2.1 Observed good practices relating to workplace operations are communicated to
appropriate person
2.2 Observed quality procedures and practices are communicated to appropriate
person

 Key Topics and Learning Points 

1. Observing, discussing, and sharing ideas about how to improve the quality of the
products or services is everyone’s responsibility.
2. Ideas and feedback can be shared in writing, or verbally. If done in writing, a memo is
often a short and effective way to give feedback.

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Activity 4: Communicating Good Entrepreneurial Practices

Objectives:

 Communicate about good quality procedures and practices relating to workplace

operations

 Recommended Time: 30 – 60 minutes

Think back to your module on communications. What are some ways to share information
or feedback with others? What tips can you give other employees at Arya’s Snack House
Company?
Face-to-Face Communication:

 Direct conversations allow for immediate feedback and clarification.

 Useful for discussing sensitive or complex issues.

 Be Clear and Concise: Whether sharing information or giving feedback, strive for clarity
and brevity to ensure your message is easily understood.

 Active Listening: When receiving information or feedback, listen attentively without

interrupting. Acknowledge what was said to demonstrate understanding.

Read: Offering feedback to your supervisor and coworkers

Arya asked all staff to discuss among yourselves and provide some comments about the good
things you have seen in her company, as well as your recommendations on the aspects that
need improvement. This will be shared with all staff, including Arya, in your next meeting. Arya
assured everyone that your feedback will be considered in her plan to grow her small business
to two more branches.

She would like to receive written feedback in the form of a memo. In one of your chats with
your fellow staff, you were able discuss and agree on some good items for feedback:

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 Module 9: Practicing Entrepreneurial Skills in the Workplace (NC II) Learner’s Handbook

1) All staff and the owner have clear communication lines and protocols.
2) Arya has full trust and confidence in you and your fellow staff that you will bring out
your best work every time you put on those work uniforms.
3) There is no written operations manual that includes quality standards for staff to refer
to if they have questions and Arya is not available.
4) Customers like the food and customer service
5) The store facility, equipment and utensils, including uniforms are neat, organized and
well-maintained
6) Most, but not all, of the staff are careful to turn off any lights or electrical devices off
when not in use.

Why do you think it is important that employees have the opportunity to give feedback
to the owner of the business?

Improving Operations and Efficiency: Employees are on the front lines of daily operations and can provide
valuable insights into inefficiencies, bottlenecks, or areas for improvement. Their feedback can lead to
streamlined processes and better resource utilization, ultimately enhancing overall efficiency.

Let’s Apply: Communicating your Feedback

As requested by Arya, write your memo with feedback on 2-3 aspects that are working well,
and 1-2 that need improvement. Please use the space provided and fill in the blank areas.

To: Arya
From: ABIGAIL CALIBO
Date: JULY 12 2024
Subject: Feedback on the Snack Shop

Congratulations on a strong and successful business, Ms. Arya. The following aspects are
working well:

 Quality of Food: Customers consistently praise the freshness and taste of our menu items.

 Customer Service: Staff members are courteous and attentive, which enhances the overall dining
experience.

 Cleanliness and Ambiance: The shop maintains a clean environment and a welcoming ambiance
that attracts repeat customers.

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However, there are some aspects that could be improved:

 Inventory Management: There have been instances of shortages in popular menu items
during peak hours, affecting customer satisfaction.

 Training Programs: Additional training sessions could further empower staff with advanced
customer service skills and product knowledge.

Thank you for the opportunity to provide these comments. If you would like to discuss them
further, please let me know.
Best Regards,
ABIGAIL BELOY CALIBO
09510514233
[email protected]

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☑ Performance Criteria Checklist

The Performance Criteria Checklist is an opportunity for you to assess your learning
outcomes in the session and know how well you did in doing the activities in this
session. You will speak to your facilitator to:
1. Share your experiences in completing the session
2. Discuss your development and progress towards the intended skills
3. Plan how you will move forward to continue making progress in the module

Conduct a quick self-assessment and answer the table below.

Statements Please check YES if you have shown
or can do the statement; NO if you
Did you… haven’t shown or cannot do it yet
YES NO
1. Understand ways to optimize workplace
resources

Guide to the Learner and Facilitator’s Discussion:

Topics to discuss during the Learning Check:

1. Parts of the module that were the easiest to answer/do.

2. Parts of the module that were the hardest to answer/do.
3. Parts of the module that need further clarification or explanation.
4. Additional support needed by the learner from the facilitator.
5. Review and check of the learner’s answers and outputs for the session.
6. Feedback on the learner’s performance in terms of the following: mastery of content,
skills development, and pace in answering the module.
7. Plans for how the learner will move forward with the module.

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Session 2 – Writing Space

Use this space to complete any of the written assignments above or write any
thoughts or ideas that have come to mind on developing effective workplace
relationships.

Developing effective workplace relationships is crucial for fostering a positive and

productive environment. Here are some thoughts and ideas on how to achieve this:

1. Open Communication: Encourage transparent and open communication among

team members and between different departments. This helps in building trust and
resolving conflicts promptly.
2. Active Listening: Train employees to actively listen to their colleagues. This means
paying attention to what others are saying without interrupting, and showing
empathy and understanding.
3. Respect and Empathy: Foster a culture of respect where each person's
contributions and perspectives are valued. Encourage empathy by considering
others' feelings and viewpoints.
4. Team Building Activities: Organize team-building activities or events that promote
collaboration and camaraderie. This could include social outings, volunteering
together, or team workshops.
5. Feedback Mechanisms: Establish clear channels for giving and receiving
constructive feedback. Encourage feedback not only from supervisors but also
among peers, creating a culture of continuous improvement.
6. Conflict Resolution: Provide training on conflict resolution techniques so
employees can address disagreements or misunderstandings in a constructive
manner.
7. Recognition and Appreciation: Regularly recognize and appreciate employees for
their efforts and achievements. This boosts morale and reinforces positive
behaviors.
8. Clear Goals and Roles: Ensure that everyone understands their roles and
responsibilities within the team or organization. Clearly communicate goals and
objectives to align efforts towards common targets.
9. Diversity and Inclusion: Embrace diversity and inclusion by promoting a
workplace culture that respects and celebrates differences. This enriches
perspectives and fosters innovation.
10. Leadership Support: Ensure that leaders and managers lead by example in
building relationships. They should demonstrate fairness, approachability, and a
willingness to listen to their team members.

By focusing on these ideas, organizations can cultivate a supportive and collaborative

Congratulations! Now you are ready to move to Session 3: Implementing Cost Effective
Operations.

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SESSION 3: Implementing Cost-Effective Operations

Performance Criteria:
3.1 Preservation and optimization of workplace resources is implemented in
accordance with enterprise policy
3.2 Judicious use of workplace tools, equipment and materials are observed according
to manual and work requirements.
3.3 Constructive contributions to office operations are made according to enterprise
requirements
3.4 Ability to work within one’s allotted time and finances is sustained.

 Key Topics and Learning Points 

1. Optimization means to make the best possible use of something.

2.
3. Efficiency is a result of optimization. In general, something is efficient if nothing is
wasted and all processes run maximally with minimum wasted effort or expense.

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Activity 5: Being Efficient in the Workplace

Objectives:

 Define optimization
 Understand ways to optimize workplace resources
 Define efficient
 Describe ways to contribute to efficiency in the workplace

 Recommended Time: 30 – 60 minutes

Congratulations! Arya the snack house owner informed you that you are now a regular
employee. In the next year, Arya will be opening another 2 branches of her snack house
company and she needs your support to achieve this. She is very proud that you have been a
positive contributor to the success of her company since you arrived 6 months ago.

This week, Arya requested that you work closely with her over the next few months to improve
the efficiency of the Snack House. She also shared that she was able to attend a training for
business owners wherein she learned about the Optimization and Work Efficiency.

Optimization means to make the best possible use of something. If you want to optimize the
storage capacity of the refrigerator, you stop using cellophane to pack batches of French fries,
and instead use a plastic container box with a measuring cup. This can save space for storage
and time in taking out the fries.

Efficiency is a result of optimization. In general, something is efficient if nothing is wasted and

all processes are optimized. For example, you can only cook 10 batches of fries using the
cellophane method as stated above. After changing your practice to using a big box and
container cup, you increase the number of cooked batches to 15 in the same amount of time:
that is called Efficiency. You are using the same amount of one resource (i.e., time) to produce
more goods to sell.

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Think or reflect:
If you were being asked by the business owner to help him or her, why do you think it is important
that you know about Optimization and Efficiency?

Cost Savings: Optimization helps in reducing waste of resources such as time, ingredients, and
storage space. By implementing efficient practices, costs can be minimized, which is vital for
profitability and sustainability, especially when expanding to new branches.

 Scalability: Efficient processes can be scaled more easily to accommodate growth. As Arya opens new
branches, optimized operations will ensure consistency in quality and service across all locations, without
increasing costs disproportionately.

 Competitive Advantage: In a competitive market, businesses that operate efficiently can offer better prices
or higher quality products/services, which attracts and retains customers. This can contribute significantly to
Arya's success in new market

Aside from practicing optimization and efficiency, in what other ways can an employee be a
positive contributor to the workplace?

 Team Collaboration: Actively collaborate with colleagues and departments, sharing knowledge and ideas to
improve overall operations and solve challenges together.

 Initiative and Innovation: Take initiative to suggest improvements or innovative ideas that can enhance
processes, customer experience, or business outcomes.

 Customer Focus: Prioritize customer satisfaction by providing excellent service, anticipating needs, and
addressing concerns promptly.

 Adaptability: Be adaptable to change and willing to learn new skills or methods as the business evolves,
supporting smooth transitions and growth.

Let’s Apply: Practicing Optimization and Being a Positive Contributor

Arya the snack house owner plans to replace the existing frying pan for the hamburgers. The
existing frying pan can only cook 8 burgers at once which is lower than the 12 burgers being
ordered by customers at once. One staff said that if you adjust the arrangement of the patties
in the frying pan, a total 10 burgers can be prepared at once which will not require additional
cost.

However, Arya pointed out that there is still a space between the cashier counter and the frying
pan than can be used so that a new and bigger frying pan can fit and be used. 14 burgers, sold
at PHP20 each, can be served at once but this would require an additional, one-time cost of
P5,000.
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Question: If you were to advise Arya, what will you tell her? And why?

Recommendation:

I would recommend Arya to go ahead with purchasing the new and bigger frying pan that can cook 14 burgers at
once.

Reasoning:

1. Meeting Customer Demand: The current frying pan can only cook 8 burgers at once, while customer
orders often require 12 burgers simultaneously. Adjusting the arrangement to fit 10 burgers might be a
temporary solution but may not consistently meet peak demand.
2. Operational Efficiency: With the new frying pan that can accommodate 14 burgers, Arya's Snack House
can prepare larger batches of burgers in one go. This reduces cooking time and improves efficiency
during busy periods, leading to faster service and potentially higher customer satisfaction.
3. Financial Considerations: Although there is an additional cost of P5,000 for the new frying pan, it is a
one-time investment. Considering each burger sells for PHP 20, serving 14 burgers at once instead of 8
or 10 increases revenue potential per batch. Over time, the increased capacity can help offset the initial
investment through increased sales.
4. Future Growth and Flexibility: Investing in equipment that can handle current and foreseeable future
demand (14 burgers) provides flexibility and prepares Arya’s Snack House for potential growth. It
ensures that the kitchen can efficiently handle larger orders without constraints.
5. Space Utilization: Arya mentioned there is available space near the cashier counter where the new
frying pan can fit. This optimizes space usage in the kitchen without requiring major renovations or
disruptions to current operations.

In conclusion, upgrading to the new frying pan that can cook 14 burgers at once aligns with Arya’s goal of
improving efficiency and meeting customer demand effectively. While there is an initial cost involved, the long-
term benefits in terms of operational efficiency and revenue generation justify this investment. Therefore, Arya
should proceed with purchasing the new frying pan to enhance the capacity and performance of her snack house
kitchen.

Activity 6: Being Careful with Resources

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Objectives:

 Define judicious
 Practice identifying appropriate use of workplace resources
 Practice the ability to work within allotted time
 Identify cost-effective practices
 Understand ways to provide positive feedback to improve efficiency

 Recommended Time: 30 – 60 minutes

In the last activity we talked about efficiency. Another way to be efficient in the workplace is to
be judicious. That means using good judgement about how to use the equipment and
materials – including the time of employees – to operate the business.

During your all staff meeting yesterday, Arya informed everyone that for 2 weeks now, a
few of the staff have been claiming overtime payments. She said that she looked at the time
cards of all employees and that she knew that there were no reasons for activities that would
go beyond the 8 hour working schedule of the staff. There were no accidents, emergencies or
major problems in the past 2 weeks.

The unplanned overtime led to increased expenses in salary and utilities , which could lead to
the business having financial trouble in the near future.

Let’s Apply: Being judicious at work

Arya asked you to help her create simple statements that will be posted in the locker rooms,
kitchen, and cashier areas as reminders for all staff. This way the staff can practice being
judicious with the company equipment and materials, as well as being judicious with their time
worked.
 Write: an example that Arya shared is shown below:

Branch Operation Area Reminder

Staff Work Schedule Always obey your work schedule

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Now write what reminders will be appropriate for each of the remaining areas:

Cashiering Manage transactions with accuracy and integrity

Lights and Electricity Conserve energy
Cooking area Manage the waste food
Cleaning and Storage Keep away the cleaning chemicals near the food

Think about it!

This section encourages you to express your opinions to family and friends about what you
have learned about being a judicious employee. Start a discussion with them face to face, via
text, chat, or whatever is available and comfortable for you.

In the space below, write some of the key points from your discussions, whether those key
points are affirmations, critical comments, or even questions. It’s always great to share your
ideas and hear more points of view .

Effective work management involves several key points to ensure productivity and efficiency:

1. Prioritization: Identifying and focusing on tasks that are most important and urgent.
2. Goal Setting: Clearly defining short-term and long-term objectives to provide direction and motivation.
3. Time Management: Allocating time wisely to tasks, setting deadlines, and avoiding procrastination.
4. Task Delegation: Assigning tasks to the appropriate individuals based on their skills and workload
capacity.
5. Communication: Maintaining open and clear communication channels to ensure everyone understands
their roles and responsibilities.
6. Tracking Progress: Monitoring the status of tasks and projects to ensure they are on track and making
necessary adjustments if needed.
7. Adaptability: Being flexible and able to adjust plans and priorities in response to changing
circumstances or new information.

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Activity 7: Entrepreneurial Characteristics in the Workplace

Objectives:

 Identify different entrepreneurial characteristics

 Understand how entrepreneurial characteristics can make you a better
employee in the workplace
 Assess the level of your personal entrepreneurial characteristics

 Recommended Time: 90 – 120 minutes

When you think of an entrepreneur, what characteristics come to your mind? Someone
who is easily defeated, or someone who keeps trying, even when facing challenges?
Come up with at least three characteristics of a successful entrepreneur, and write them
here:

 Resilience: Successful entrepreneurs persevere in the face of challenges and setbacks. They view failures as learning opportunities
and are determined to overcome obstacles to achieve their goals.

 Adaptability: Entrepreneurs need to be flexible and able to pivot their strategies when necessary. They adapt to changes in the
market, consumer preferences, and technological advancements to stay competitive.

 Visionary Thinking: Successful entrepreneurs have a clear vision of what they want to achieve and where they want to take their
business. They are innovative, forward-thinking, and capable of identifying opportunities that others may overlook.

Now compare what you wrote with Key Facts 9.4: Characteristics of an Entrepreneur. Is
there anything you might change or add o what you wrote, or to the list in Key Facts 9.4

 Key Facts 9.4: Characteristics of an Entrepreneur

1. Hard Working: running a business requires a lot of energy and drive. This involves the
ability to work for long hours when necessary.

2. Self-Confident: to succeed, entrepreneurs have to believe in themselves and in their

ability to achieve the goals they have set for themselves.

3. Communicates clearly: an entrepreneur communicates every day with a variety of

different people, including customers, suppliers, and employees. Clear communication –
whether in writing, in person, over the phone or over the internet – is critical to avoiding
challenges in running a business.

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4. Profit-Oriented: interest in generating money is a clear indicator of an entrepreneur’s

suitability for being a business owner. Once profits are generated, the entrepreneur can
make decisions about how the profits can be used – to expand the enterprise or for
personal use.

5. Goal-Oriented: success in business depends upon being able to set realistic goals or
targets and to work with determination to achieve them.

6. Persistent: all businesses, even successful ones, face challenges. Being persistent in
solving a problem is one of the keys to being a successful entrepreneur.

7. Willingness to Learn: an entrepreneur knows he/she does not know everything, and
strives to keep learning and adapting to improve the business. All businesses inevitably
contain failures as well as successes. Recognizing and learning from failures is an essential
characteristic of an entrepreneur.

8. Demonstrates Initiative: research shows that successful entrepreneurs take the

initiative and put themselves in positions where they are personally responsible for success
or failure.

9. Willing to Listen: entrepreneurs listen to other people. They value hearing other
people’s ideas and advice. They evaluate others’ advice, and sometimes make
improvements to their businesses using that feedback.

10. Copes with Uncertainty: being an entrepreneur is much more uncertain than
employment. This uncertainty is about sales and turnover, but it often also exists in other
areas such as material delivery and prices, and bank support. An ability to cope with this
uncertainty without becoming too stressed is a necessary trait of being an entrepreneur.

11. Builds on Strengths: successful business people base their work upon the strength(s)
they have, such as manual skills, communication skills, selling skills, organizational skills,
writing skills, knowledge of a particular product or service, knowledge of people in a trade
and ability to make and use a network of contacts.

12. Focuses on Customer Service: Customers are essential for a business to succeed, and
successful business owners put good customer service first. They continually build their
customer base.

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13. Reliable and Has Integrity: the qualities of honesty, fair dealing and reliability in terms
of doing what one has promised to do are essential traits of an entrepreneur.

14. Pays Attention to Details: an entrepreneur keeps track of everything related to the
business. This includes managing time well, keeping records of inventory and customers,
and financial management and planning.

15. Risk-Taker: Entrepreneurs have the ability to take measured or calculated risks. Such
risks involve working out the likely costs and gains, the chance of success and the belief in
oneself to make the risk pay off.

After reading and reflecting on each of the characteristics, answer the following
question:

1. Do you think that any Employee in an organization should also possess these
characteristics of being entrepreneurial? Why or why not?
yes, I believe that certain entrepreneurial characteristics can be highly beneficial for employees
within an organization. Here’s why:

Innovation and Creativity: Employees who exhibit entrepreneurial traits such as innovation and
creativity can contribute new ideas and solutions to their teams and organizations. This can lead
to process improvements, product innovations, and competitive advantages.

2. Assess the level of your personal entrepreneurial characteristics by putting the following

emoticons: as Good, as not so good/bad, and nothing to say.

Characteristics Emoticon
Hard Working
Self-Confident
Communicates Clearly
Profit-Oriented
Goal-Oriented
Persistent
Willingness to Learn
Demonstrates Initiative
Willing to Listen
Focuses on Customer Service

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Copes with Uncertainty

Builds on Strengths
Reliable and Has Integrity
Pays Attention to Details
Risk-Taker

3. Which 2-3 characteristics do you think you demonstrate most strongly? Why?
Hardworking, profit oriented and communicates clearly showcasing qualities such as hard work, profit
orientation, and clear communication enhances your professional reputation, aligns your efforts with
organizational objectives, fosters collaboration, opens doors for career advancement, and contributes to
personal development. These attributes are essential for achieving individual success and making a
positive impact within your organization.

4. Which 1-2 characteristics do you think you most need to improve on? Why?
Risk taker and pay attention to details oorganizations can support this improvement through
training programs, mentorship, providing opportunities for challenging assignments, and
creating a culture that values innovation, quality, and continuous improvement. Individuals who
actively work on becoming better risk-takers and paying attention to details not only enhance
their own effectiveness but also contribute positively to the overall success and resilience of their
teams and organizations.

Let’s Apply: Work-based Learning Activity – Interviewing a Business Owner

This is a self-learning activity where you will find one real business owner in your community
and arrange an interview by phone. Choose a business that interests you.

Explain that you want to know what makes a successful entrepreneur, and would be glad if
he/she can share their experience as an entrepreneur, as well as their advice on how to be a
successful entrepreneur, or a good employee in an entrepreneurial business. You are
specifically interested in the qualities and characteristics that are most important for a person
to succeed as an employee in a business, as well as ideas for being careful and efficient in
utilizing workplace resources. You would be glad if he/she can share advice on this topic.

Here are some tips before you go to the interview:

1. Schedule your interview at least 2 weeks in advance. Allow the interviewee to choose
their preferred schedule for the interview.

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2. Introduce yourself with confidence.

3. Talk to the owner, like you are having a conversation, like you are interested.
4. Ask just a few questions. As you talk go from one question to the next.
5. Take notes of the main points, but do not try to write everything down at once.
6. Thank them for their time.

 Handout 9.1: Business Owner Interview

Name of the Owner Mariane Otto

Name of the Business Otto`s Bakery
Business Type/Industry Bakery
Years of Existence of the Business 5
Date/Time of Interview July 11, 2024

Questions:
1. Please tell me a little bit about your business. What do you sell, why did you decide on
this particular product or service, how long have you been open, and how many
employees (if any) do you have?
Otto`s Bakery specializes in artisanal bread, pastries, and specialty cakes. We also
operate a cozy cafe where customers can enjoy freshly brewed coffee and delicious
baked goods. I decided to open a bakery because of my lifelong passion for baking and
creating delightful treats that bring joy to people's lives. We've been serving the
community for 5 years now and currently employ a team of 7 dedicated staff members.

2. Why do you think you have been successful? What personal qualities or characteristics
have contributed to your success? Are there any policies or practices you have used that
you think have made you more successful?
I believe our success stems from our commitment to quality and customer satisfaction. Personally, my
attention to detail and passion for baking have been instrumental. I strive to ensure that every product
leaving our bakery meets our high standards. We've also implemented policies like using only fresh,
locally-sourced ingredients and maintaining a warm, inviting atmosphere in our cafe. Building strong
relationships with our customers and adapting to their feedback has also played a significant role in our
success.

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3. Do you think it is helpful for employees to have entrepreneurial characteristics (such as

hard working, willing to learn, etc).? Why or why not?
Absolutely. In a small business like ours, having entrepreneurial characteristics is
invaluable. Our employees need to be hardworking, proactive, and eager to learn
because they often wear multiple hats and contribute to various aspects of the business.
Their initiative and dedication contribute directly to our ability to provide excellent
service and maintain our reputation for quality.

4. How do you ensure that your employees are judicious (careful) with resources – tools,
equipment, and materials – and do not waste them?
We emphasize the importance of resource management through training and clear
communication. Our team understands the value of using ingredients efficiently and minimizing
waste. We track inventory closely and encourage our employees to report any issues or
suggestions for improvement regarding resource usage. Regular inspections and maintenance
also ensure that our equipment and facilities are used responsibly.

5. What advice would you give to someone who wants to be a good employee?
I would advise aspiring employees to approach their work with enthusiasm and a willingness to learn.
Take pride in your responsibilities and strive for excellence in everything you do. Communication is key,
so always be open to feedback and collaborate effectively with your colleagues. Show initiative by
identifying opportunities for improvement and contributing ideas that can benefit the business. Finally,
build trust with customers and colleagues alike through honesty, reliability, and a positive attitude.

6. Additional Questions/Follow-up Questions and the Interviewee’s Response

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Sharing is caring

Share the responses and information you got from the interview with one of your family
members or a close friend and ask them to give you their feedback.

☑ Performance Criteria Checklist

The Performance Criteria Checklist is an opportunity for you to assess your learning
outcomes in the session and know how well you did in doing the activities in this
session. You will speak to your facilitator to:
1. Share your experiences in completing the session
2. Discuss your development and progress towards the intended skills
3. Plan how you will move forward to continue making progress in the module

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Conduct a quick self-assessment and answer the table below.

Statements Please check YES if you have shown
or can do the statement; NO if you
Did you… haven’t shown or cannot do it yet
YES NO
1. Describe ways to contribute to efficiency in
the workplace
2. Practice identifying appropriate use of
workplace resources
3. Practice the ability to work within allotted
time
4. Identify cost-effective practices
5. Understand ways to provide positive
feedback to improve efficiency
6. Identify different entrepreneurial
characteristics
7. Understand how entrepreneurial
characteristics can make you a better
employee in the workplace
8. Assess the level of your personal
entrepreneurial characteristics

Guide to the Learner and Facilitator’s Discussion:

Topics to discuss during the Learning Check:

1. Parts of the module that were the easiest to answer/do.

2. Parts of the module that were the hardest to answer/do.
3. Parts of the module that need further clarification or explanation.
4. Additional support needed by the learner from the facilitator.
5. Review and check of the learner’s answers and outputs for the session.
6. Feedback on the learner’s performance in terms of the following: mastery of content,
skills development, and pace in answering the module.
7. Plans for how the learner will move forward with the module.

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Session 3 – Writing Space

Use this space to complete any of the written assignments above or write any
thoughts or ideas that have come to mind on developing effective workplace
relationships.

 Communication: Clear and open communication is the foundation of any

good relationship. Encourage regular, transparent communication between team
members, managers, and across departments. This includes active listening,
asking for feedback, and providing updates on projects or changes.

 Trust and Respect: Build trust by demonstrating reliability, integrity, and

consistency in your actions. Respect each team member’s opinions, ideas, and
contributions. Celebrate achievements and support each other during
challenges.

 Team Building: Invest in team building activities that promote camaraderie

and collaboration. This could range from social outings to team projects or
workshops designed to improve teamwork and mutual understanding.

Congratulations! You can now move to the last session of this module.

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SESSION 4: Review & Assessment

Activity 9: Learner’s Reflection

Objectives:

 Assess your readiness to being entrepreneurial in the workplace

 Recommended Time: 10 – 20 minutes

Let’s Apply: Practicing Entrepreneurial Skills in the Workplace

If you are working or you have your own business, enumerate various ways on practicing
entrepreneurial skills in the workplace. If you are not currently employed or you have no
personal business, interview someone who is employed or owns a business.

Describe the current situation of the company or the organization identify ways to practice
entrepreneurship skills in the workplace.

Name of the Learner Abigail Calibo

Name of Respondent (If Interview) Lilibeth Calibo
Job Title Business Owner
Business Type/Industry Retail store
Years of Existence of the Business 8 years

Questions:
1. Describe the current situation of the company or organization
Our retail store has been operating for 8 years now. We specialize in offering trendy clothing and
accessories for young adults. Despite facing challenges such as fluctuating consumer trends and
increasing competition from online retailers, we have maintained a loyal customer base and strive to
provide excellent customer service.

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2. Enumerate the areas that could use cost-efficiency and identify ways to be more cost-
effective/efficient
Area or Aspect of the Job How to be more cost-efficient?
Energy Consumption Invest in energy-efficient lighting and heating
systems. Encourage staff to turn off lights and
equipment when not in use to reduce electricity
bills.
Marketing and Advertising Focus on targeted digital marketing campaigns and
utilize social media platforms effectively. Measure
the return on investment (ROI) of marketing
activities to allocate resources wisely.

3. Enumerate the areas that could use quality assurance and identify the steps to ensure
quality of products and processes
Area or Aspect of the Job for Quality Steps to ensure quality of products and
Assurance processes
Product Selection Regularly assess customer feedback and sales data
to determine which products are most popular and
ensure they meet quality standards. Establish
relationships with reliable suppliers known for
quality products.
Customer Service Train staff in effective customer service techniques
and protocols. Implement a feedback system to
gather customer opinions and address any issues
promptly.
Store Operations Conduct regular inspections of store cleanliness and
organization. Implement standardized procedures
for inventory management and pricing to avoid
errors.

4. Other suggestions to practice entrepreneurship in the workplace

o Foster a culture of innovation and encourage employees to suggest new ideas or

improvements.
o Offer incentives or rewards for cost-saving initiatives and quality improvement
suggestions.
o Stay informed about industry trends and adapt business strategies accordingly to
stay competitive

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You will be graded using the following rubrics:

Descriptors Exceeded Met Needs

Expectations Expectations Improvement
1. The current situation or context of
the company or organization is
clearly described
2. The identified areas where cost-
effectivity and efficiency is needed
are appropriate
3. The steps taken towards cost-
efficiency and effectiveness are
logical, aligned and appropriate
4. The identified areas where quality
assurance is needed are
appropriate
5. The steps taken towards ensuring
quality of products and processes
are logical, aligned and
appropriate

What Went Well? Even better if?

Overall feedback and comments:

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Sharing is caring

Share the responses and information you got from the interview with one of your family
members or a close friend and ask them to give you their feedback.

Post-Module Learner’s Reflection: Practicing Entrepreneurial Skills in the

Workplace (NC II)
End-of-Module Skills Check

Now that you have reached the end of the module, let us see if you are able to develop the
necessary skills in Presenting Relevant Information. Conduct a self-assessment and complete
the table below.
Statements on my experience, knowledge, skills and abilities Circle YES if you have shown or can do
/ Mga pahayag tungkol sa aking kaalaman, kasanayan at the statement, NO if not /
kakayahan
Bilugan ang OO kung naipakita o nagawa
I can… / Kaya ko nang… mo na ang mga pahayag, HINDI kung
hindi pa naipakita o nagawg

Identify ways to comply with quality standards / No

Matukoy ang mga pamamaraan sa pagsunod sa mga yes Hind
pamantayan ng kalidad i

Apply cost-conscious principles in making decisions /

Magamit ang mga prinsipyo ng pagiging maalam sa yes
gastusin sa paggawa ng mga desisyon
Communicate about good quality procedures and practices
relating workplace operations / yes
Masabi ang mga magagandang pamamaraan at gawain
kaugnay sa mga operasyon sa lugar ng trabaho
Understand ways to optimize workplace resources /
Maintindihan ang mga pamamaraan upang lubusang yes
magamit ang mga kagamitan sa trabaho
Describe ways to contribute to efficiency in the workplace /
Mailarawan ang mga pamamaraan upang makadagdag sa yes
kahusayan ng proseso at operasyon sa lugar ng trabaho
Practice identifying appropriate use of workplace resources
/ yes
Matukoy ang angkop na pamamaraan ng paggamit sa mga
kagamit sa trabaho
Practice the ability to work within the allotted time /
Subukan ang kakayahang makapagtrabaho sa loob ng yes
itinakdang oras

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Module 9: Practicing Entrepreneurial Skills in the Workplace (NC II) Learner’s Handbook

Identify cost-effective practices /

Matukoy ang mga epektibong pamamaraan yes
upang mapababa ang gastusin
Understand ways to provide positive feedback to improve
efficiency / yes
Maipaliwanag ang mga pamamaraan ng pagbibigay ng
positibong puna upang mas maging mahusay ang proseso
sa trabaho
Identify different entrepreneurial characteristics / yes
Matukoy ang iba’t ibang katangian ng isang negosyante
Understand how entrepreneurial characteristics can make
you a better employee in the workplace /
Maintindihan na ang pagkakaroon ng negosyanteng yes
katangian ay mas makapagbubuti ng iyong trabaho bilang
isang empleyado
Assess the level of your personal entrepreneurial
characteristics /
yes
Matukoy ang lebel ng pansariling katangian bilang isang
negosyante
Apply entrepreneurial workplace best practices /
Maisagawa ang mga mahuhusay na pamamaraan ng yes
pagiging negosyante sa lugar ng trabaho
Communicate entrepreneurial best practices /
Masabi ang mga mahuhusay na pamamaraan ng pagiging yes
negosyante sa lugar ng trabaho
Implement cost-effective operations /
Maipatupad ang operasyon epektibo sa pagpapababa ng
gastusin yes

Look at your answers, were there boxes where you circled No? If there are, go back to the
activities in the module that will help you gain the skill identified in the statement. You can also
reach out to your facilitator/trainer to provide you with guidance on what activities you can do
in order to master the skill.

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Module 9: Practicing Entrepreneurial Skills in the Workplace (NC II) Learner’s Handbook

Activity 10: End of Module Assessment

Objectives:

 Check your knowledge and understanding of topics and learning points of the module

 Recommended Time: 20 – 40 minutes

End-of-Module Assessment
Congratulations for finishing Module 9: Practicing Entrepreneurial Skills in theWorkplace for
National Certificate Level II! At the end of every module you will take a short assessment to see
how much you have learned. It will help you and your trainer identify the knowledge and skills
you know and what still needs reinforcing. The results will not affect your ability to continue in
the program.

Structure of the Assessment: It has a total of 10 questions. Some questions are multiple choice
and some questions are true or false. You should choose only ONE answer for each question.

Once you have finished answering the questions, note down any clarifications you want to ask
your trainer.

Module 9: Practicing Entrepreneurial Mindset in the Workplace

(NC II Level)

Circle an answer for each question.

English Tagalog
1. Which of the following best define a 1. Alin sa mga sumusunod ang
cost-conscious nagpapakita ng halimbawa ng
Entrepreneur/Employee? isang negosyanteng maalam sa
a) Someone who always prefer mga gastusin?
affordably-priced items even a. Pagbili ng mga abot-kaya na
without quality gamit kahit kulang sa
b) Someone who always sees to it kalidad
the results produced are worth b. Pagtiyak na ang ginastos at
the value of money he/she pinampuhunan ay akma sa
invested resulta o produktong
c) Someone who spends a large nagawa
amount of money, without c. Paggastos ng limpak
limpak na salapi kahit na
hindi napagbubuti ang
kalidad ng
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produkto o serbisyo

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Module 9: Practicing Entrepreneurial Skills in the Workplace (NC II) Learner’s Handbook

improving the quality of the

product or service.

2. Which of the following is the 2. Alin sa mga sumusunod ang

definition of quality standards? nagpapakita ng kahulugan ng
a. an expected level of quality for pamantayan?
the products or services a. inaasahang lebel ng kalidad ng produkto
b. writing an operational manual o serbisyo
c. getting the best possible use b. pagsulat ng manwal ng operasyon
of something c. pagkamit ng pinakamainam na gamit
ng isang bagay
3. True or False. Writing a memo to your 3. Tama o Mali. Ang pagsulat ng memo
boss to tell them about your opinions sa iyong bisor tungkol sa iyong opinyon
on how to improve the business kung paano mapagbubuti ang operasyon
operations is not a good choice and sa trabaho ay hindi mainam na paraan
should not be done by any employee. kung kaya’t hindi dapat ginagawa ng
mga empleyado
a) True a. Tama
b) False b. Mali

4. True or False. Optimization is getting 4. Tama o Mali. Ang pag-ooptima ay

the best possible use of something. pagtukoy ng pinakamainam na paraan
upang magamit ang isang kagamitan.
a) True a. Tama
b) False b. Mali

5. An employee who is cost-effective 5. Ang isang empleyadong maalam sa

does the following, except: gastusin ay ginagawa ang mga
a) Performs daily work sumusunod maliban sa:
responsibilities within his/her 8 a. Naisasagawa ang mga trabaho sa loob
hour duty ng 8 oras
b) Utilize resources in the workplace b. Nagagamit ang mga kagamitan
based on the budget set sa trabaho base sa itinakdang
c) Saves money by walking to work badyet
but arrives 15 minutes late c. Nakatitipid sa pamamagitan ng
paglalakad papuntang trabaho pero
nahuhuli ng 15
minuto
6. One good practice in Documenting 6. Isang mainam na paraan upang
Policies and Procedures is: maisulat ang polisiya at proseso ay:
a) Posting printed materials to a. Magdikit ng mga materyales upang
remind staff to maintain paalalahanan ang empleyado na
cleanliness panatilihin ang kalinisan
b) Texting a new employee that b. Pagpapadala ng text sa bagong
he/she is hired without empleyado na siya ay tanggap na sa trabaho

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nang hindi

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mentioning your name ka nagpapakilala

c) Taking a video of the customers c. Pagkuha ng video sa mga mamimili nang
even without their permission walang pahintulot mula sa kanila

7. True or False. One good example of 7. Tama o Mali. Isang magandang

judiciously utilizing the workplace halimbawa ng paggawa ng mainam na
resources is not following the desisyon sa paggamit ng mga kagamitan
maintenance schedules of the sa trabaho ay ag hindi pagsunod sa
equipment. nakatakdang araw ng pagmemementina
a) True ng makina at kagamitan.
b) False a. Tama
b. Mali
8. You are in charge of buying 8. Ikaw ay naatasang bumili ng mga sangkap
ingredients/materials for a para sa isang kompanya ng Hamburger. May
Hamburger Company. Three different tatlong mapagbibilhan ng sangkap na
suppliers would like to work with you; gustong makipagtrabaho sa iyo. Alin sa
you must choose between these tatlong tindahan ang iyong pupuntahan
three suppliers of bread for your need kung kailangan mo ng 1,000 tinapay?
of 1,000 rolls weekly, which will you a. Tindahan A -PHP 2.50 isang tinapay,
choose? libre ang pag-deliver, 20 minuto ang layo
a) Supplier A – PhP 2.5 each bread, b. Tindahan B – PHP 2 isang tinapay PHP
free delivery, 20 minutes away 0.45 kada tinapay para sa delivery, 25
from store minuto ang layo
b) Supplier B – PhP 2 each bread, c. Tindahan C – PHP 2.25 isang
P.45 delivery per bread, 25 tainapay, P0.15 kada tinapay para sa
minutes away from store delivery, 30 minuto ang layo
c) Supplier C – PhP 2.25 each bread,
P.15 delivery per bread, 30
minutes away from store
9. True or False. Entrepreneurial 9. Tama o Mali. Ang pagkakaroon ng mga
characteristics like being hard katangian ng isang negosyante tulad ng
working, willing to learn, reliable, and pagiging matiyaga , kagustuhang matuto,
good communicator are also maasahan at mahusay na tagapagsalita
characteristics of a good employee. ay mga katangian din ng isang mahusay
a) True na empleyado.
b) False a. Tama
b. Mali
10. True or False. Being entrepreneurial is 10. Tama o Mali Ang pagiging negosyante ay
not only limited to the business hindi lamang para sa mga may-ari ng
owners but can also include korporasyon kung hindi pati na rin para sa
employees mga empleyado.
a) True a) True
b) False b) False

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