Tourism Promotion Services NCII
TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY
Front Office Services NCII
Housekeeping Services NCII
Bread and Pastry Production NCII
Tourism Promotion Services NCII
The TOURISM PROMOTION SERVICES NC II Qualification consists of competencies that a person must achieve to advocate and sell tourism destination, products and services through technology-based information gathering and application of sales and promotions principles and techniques.
​
A person who has achieved this Qualification is competent to be a:
-
Tourist Information Officer (LGU)
-
Tourism Desk Officer (LGU)
-
Travel Adviser/Consultant (Tourism Enterprise)
-
Concierge Agent (Tourism Enterprise)
Front Office Services NCII
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. Obtain and convey workplace information
2. Complete relevant work related documents
3. Participate in workplace meeting and discussion applying gender-fair language
4. Follow routine spoken messages
5. Perform workplace duties following written notices
6. Describe and identify team role and scope, identify individual role and responsibilities within a team
7. Describe and work as a team member
8. Develop effective workplace relationship including personal values and beliefs related to gender
9. Contribute to work group activities
10. Discuss the differences between sex and gender
11. Discuss gender identity and sexual orientation
12. Analyze the different manifestation of gender inequality in TVET and in society
13. Discuss gender and rights based approach to sexual and reproductive health
including HIV – AIDS awareness and prevention
14. Integrate personal objectives with organizational goals
15. Set and meet work priorities
16. Maintain professional growth and development
17. Describe the purpose of work
18. Identify and deal with ethical problems
19. Apply work values and gender sensitivity
20. Maintain integrity of conduct in the workplace
21. Integrate personal objectives with organizational goals
22. Set and meet work priorities
23. Maintain professional growth and development
24. Sort and remove unnecessary items
25. Arrange items
26. Maintain work areas, tools and equipment
27. Follow standardized work process and procedures
28. Perform work spontaneously
29. Seek information on the industry
30. Update industry knowledge
31. Follow hygiene procedures
32. Identify and prevent hygiene
33. Plan and prepare for task to be undertaken
34. Input data into computer
35. Access information using computer
36. Produce/output data using computer system
37. Maintain computer equipment and system
38. Follow workplace procedures for health, safety and security practice
39. Deal with emergency situations
40. Maintain safe personal presentation standards
41. Greet customer
42. Identify customer needs
43. Deliver service to customer
44. Handle queries through telephone, fax machine, internet and email
45. Handle complaints, evaluation and recommendations
46. Receive reservation request
47. Record details of reservation
48. Update reservations
49. Advise others on reservation details
50. Computerize reservation system is operated based on property standards
51. Computerize reservation system is operated based on property standards
52. Create and process reservations
53. Send and receive
54. Reservation communications
55. Prepare reception area for guest arrival
56. Welcome and register guests
57. Computerize reservation system is operated
58. Perform “During Stay” functions
59. Organize guest departure
60. Prepare front office records and reports
61. Process internal financial transactions
62. Complete routine records and reports
63. Provide information on club services and process membership
64. Monitor entry to club
65. Handle guest arrivals and departures
66. Handle guest luggage
67. Respond to request for concierge services
68. Prepare guest folio
69. Collect cash, cash equivalent or non-cash transactions
70. Process receipts and payments
71. Reconcile financial transactions at the end of the shift
Housekeeping Services NCII
This course is designed to enhance the knowledge, skills and attitude in Housekeeping specifically it covers, to provide housekeeping services to guest, prepare room for guest, clean premises, provide valet service , launder linen and guest clothes
​
Upon completion of this course students/trainees will be able to:
-
Obtain and convey workplace information
-
Complete relevant work related documents
-
Participate in workplace meeting and discussion
-
Describe and identify team role and responsibility in a team
-
Describe work as a team member
-
Discuss the differences between sex and gender
-
Discuss gender identity and sexual orientation
-
Analyze the different manifestation of gender inequality in TVET and in society
-
Discuss gender and right based approach to sexual and reproductive health including HIV-AIDS awareness and prevention.
-
Integrate personal objectives with organizational goals
-
Set and meet work priorities
-
Maintain professional growth and development
-
Describe the purpose of work
-
Identify and deal with ethical problems
-
Apply work values and gender sensitivity
-
Maintain integrity of conduct in the workplace
-
Evaluate hazard and risks control hazards and risks
-
Maintain occupational health and safety awareness
-
Sort and remove unnecessary items
-
Arrange items
-
Maintain work areas, tools and equipment
-
Follow standardized work process and procedures
-
Perform work spontaneously
-
Identify and access key source of information on the industry
-
Access, apply and share industry information
-
Update continuously relevant industry knowledge
-
Practice personal grooming and hygiene
-
Practice safe and hygienic handling, storage and disposal of food, beverage and materials
-
Identify and explain the functions, general features and capabilities of both hardware and software
Prepare and use appropriate hardware and software
Bread and Pastry Production NCII
This course is designed to enhance the knowledge, skills and attitude in FOOD AND BEVERAGE SERVICES NC II in accordance with industry standards. It covers core competencies on cleaning bar areas, operating a bar, preparing and mixing of cocktails, providing link between kitchen and service areas, providing room service, providing food and beverage service, developing and updating of food and beverage knowledge and providing wine services. It covers the basic, common and core competencies.
LEARNING OUTCOMES:
1. obtaining and convey workplace information
2. completing relevant work related documents
3. participating in workplace meeting and discussion
4. describe and identify team role and responsibility in a team
5. describing work as a team member
6. discussing the differences between sex and gender
7. discussing gender identity and sexual orientation
8. analyzing the different manifestation of gender inequality in TVET and in society
9. Discussing gender and rights based approach to sexual and reproductive health including HIV AIDS awareness and prevention.
10. Integrating personal objectives with organizational goals
11. Setting and meet work priorities
12. Maintaining professional growth and development
13. Describing the purpose of work
14. Identifying and deal with ethical problems
15. Applying work values and gender sensitivity
16. Maintaining integrity of conduct in the workplace.
17. Evaluating hazard and risks
18. Controlling hazards and risks
19. Maintaining occupational health and safety awareness
20. Sorting and remove unnecessary items
21. Arranging items
22. Maintaining work areas, tools and equipment
23. Following standardized work process and procedures
24. Performing work spontaneously
25. Seeking information on the industry
26. Updating continuously relevant industry knowledge
27. Following hygiene procedures
28. Identifying and prevent hygiene risk
29. Planning and prepare task to be undertaken
30. Inputting data into a computer
31. Assessing information using computer
32. Producing/output data using computer system
33. Maintaining computer system
34. Practicing workplace procedures for health, safety and security practices
35. Dealing with emergency situations
36. Maintaining safe personal presentation standards
37. Greeting customers identify customer needs
38. Delivering service to customer
39. Handling queries through telephone, fax machine, internet and email
40. Handling complaints, evaluation and recommendations
41. Taking table reservation
42. Preparing service stations and equipment
43. Setting – up the tables in the dining area
44. Setting the mood/ambience of the dining area
45. Welcoming and greet guests
46. Seating the guest
47. Taking food and beverage orders
48. Liaising between kitchen and service areas
49. Knowing the product
50. Undertaking suggestive selling
51. Carrying out upselling strategies
52. Serving food orders
53. Assisting the diners
54. Performing banquet or catering food service
55. Serving beverage orders
56. Concluding food service and close down dining area
57. Taking and process room service orders
58. Setting up trays and trolleys
59. Presenting and serve food and beverage orders to guests
60. Presenting room service account
61. Clearing away room service equipment
62. Listening to the complaint
63. Apologizing to the guest
64. Taking proper action on the complaint
65. Recording complaint
