NC for Second Sem 13-14

8/12/2019 NC for Second Sem 13-14

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TR - TOUR GUIDING SERVICES NC II Promulgated March 2005

CORE COMPETENCIES

UNIT OF COMPETENCY: RESEARCH INFORMATION RELEVANT TO TOUR ITINERARY

UNIT CODE : TRS511304

UNIT DESCRIPTOR

:This unit deals with the knowledge, skills and attitudes required toaccess and research information for developing and completing theitinerary of the tour package. The tour guide always undertakes thiscompetency whenever the itinerary includes extra-ordinary sites andsights

ELEMENTPERFORMANCE CRITERIA

Italicizedterms are elaborated in the Range of Variables

1. Source information1.1 Sites and s ightsare identified in consultation with

other tour guides, colleagues and company officials1.2 Research sou rces and appropriate methodolog ies

are selected based on client requirements1.3 Sites and sights are assessed for visitor suitabilityincluding: accessibility features, benefits and significance environmental impact; historical value cost and profit potential and economic contribution

1.4 Appropriate commentary and tour scripts are preparedbased on research conducted.

1.5 Commentary and tour scripts that are acceptable to thevisitors, without political or religious attachments, are

developed

2. Arrange information 2.1 Tour scripts are developed in accordance withrequirements of specif ic vis i tors

2.2 Multiple components to create maximum value andinterest are combined and integrated

2.3 Information researched is filed in a logical manner2.4 Company officials are informed of changes in costs of

tour components taking into consideration keyf inancia lfactors

2.5 Revised costs structures to include full details of all

changes, inclusions, exclusions and add -ons arepresented to company officials

2.6 Programs in response to feedback fromvisitors/colleagues are reviewed and adjusted

2.7 Legal requirements are checked and incorporatedbased on national and local statutes

2.8 Tour script and itinerary are presented to appropriateauthorities for approval prior to implementation


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RANGE OF VARIABLES

VARIABLE RANGE

1. Sites and sights May include:1.1 man-made attractions and structures

1.2 natural locations1.3 sites of historical events1.4 religious and cultural festivals1.5 conference and social events

2. Appropriate researchmethods

May include:2.1desk research2.2 personal contact with tourism authorities2.3 product suppliers2.4 distribution networks2.5 ocular inspections and sharing of information

with industry colleagues

3. Site or sight features May include:3.1 extraordinary natural formations or

exceptional architectural structures3.2 Special events or festivities3.3 indigenous peoples3.4 flora and fauna3.5 remote and inaccessible places

4. Requirements of specificvisitors

May relate to:4.1 accommodations, attractions, accessibility, budget,

product or service4.2 preference, time-constraints, cultural, political andreligious issues

4.3 integrated within a wider tour program4.4 food preferences, health and age consideration

5. Key financial factors May include:5.1 Commissions5.2 Contract agreements5.3 mark-up requirement5.4 payment terms

5.5 relevant exchange rate implications5.6 taxes5.7 overheads and contingency funds.


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EVIDENCE GUIDE

1. Critical aspects ofCompetency

Assessment requires evidence that the candidate:1.1 Pro-actively sourced and wrote a range of scripts on different sites

and sights1.2 Developed and delivered a tour script that meets both visitor

expectations and needs and the requirements of the enterprise1.3 Demonstrated knowledge of the components of a tour product1.4 Demonstrated working knowledge of the visitors profile

2. UnderpinningKnowledge

2.1 Local regulations and their impact on the tour itinerary2.2 Industry practices relevant to sites and sights2.3 Knowledge of the visitors interest in relation to the tour itinerary2.4 Industry practices in the packaging of tour products as appropriate

to different sectors

3. UnderpinningSkills

3.1 Use of electronic resources forresearch

3.2 Communication skills

4. ResourceImplications

The following resources must be provided:4.1 Access to a simulated work environment e.g. mock tour4.2 Activities that allow the candidate to create range of guiding

scenarios and situations for the various types of visitor4.3 Adequate timeframes for the assessment process4.4 Presence of typical constraints in the guiding activity (e.g.

schedules, weather conditions, time limitations, budget)

5. Methods of

Assessment

5.1 Interview on the knowledge of tour package components and

information relevant the tour itinerary5.2 Demonstration on how to plan and conduct a tour visit to a sites

and sights5.3 Observation of the delivery process through simulation or actual

performance5.4 Review of portfolios of evidence5.5 Third party workplace reports of on-the-job performance

6. Context forAssessment

6.1 Assessment may be done in the workplace or in a simulatedworkplace setting (accredited TESDA assessment centers)

UNIT OF COMPETENCY : MANAGE ARRANGEMENTS FOR VISITORS


UNIT DESCRIPTOR : This unit covers the knowledge, skills, and attitude requiredfor managing the tour arrangements included in the tour


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itinerary and making provisions for additional changes and revisionsas contracted by a tour operator or tour organizer.


Italicized terms are elaborated in the Range of Variables

1. Perform pre-arrival

checks

1.1 Inclusions of the tour itinerary are determined as to client

requirements1.2 Tours components that are for the visitors personal account

are determined base on enterprise policy1.3 Reserved tour components are verified and changes effected

as necessary

2. Manage tourarrangements

2.1 Delivery of tour components are supervised in accordancewith tour arrangements

2.2 Compliance of suppliers of reserved tour components arechecked

2.3 Proper accounting of money paid or accounts dues to andfrom visitors and/or suppliers are conducted base onenterprise procedures

2.4 Relevant info rmat ionon the suppliers services, amenitiesand facilities is provided

2.5 Optional visitors request from the suppliers are facilitated2.6 Visitors are politely reminded to pay for all expenses of a

personal nature

3. Resolve complaints andother emergencies

3.1 Resolution of complaintsand other concerns are givenassistance base on enterprise policy

3.2 Nature of complaint with supplier concerned is evaluated3.3 Appropriate solutions are determined and applied3.4 Authorities concerned are notified about the situation

whenever possible3.5 Tour operator is notified about the situation3.6 All incidents are documented in final report

4. Perform post-departureactivities

4.1 Revisions and cancellations of services rendered are reportedin accordance with enterprise guidelines and procedures

4.2 Additional revenue or expenses incurred are accounted

4.3 Complaints and commendations are reported base onenterprise policy4.4 Report on expenses incurred in connection with the tour

itinerary submitted


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RANGE OF VARIABLES

VARIABLE RANGE

1. Needs of the group The needs of the visitors may vary from:1.1 revised hotel accommodations

1.2 revised food requirements1.3 seating arrangements in the tour vehicle

2. Appropriate attire 2.1 Authorized tour guide apparel is based on the type of tour tobe guided

3. Personal hygiene 3.1 Social norms require and individual to bath, combed hair,brushed teeth, cut nails, ironed clothes and polished shoes

4. Tour suppliers May include but not limited to:4.1 Providers of tour services or components

5. Relevant information Relevant information includes:4.1 Expenses of a personal natures, such as cover charges,

minimum charges, optional amenities (TV or refrigerator inroom)

6. Personal expenses May include:6.1 alcoholic drinks6.2 postage6.3 laundry

7. Complaints May include but are not limited to:7.1 over-charging7.2 charging for items not consumed7.3 charges for items available but not availed of7.4 purchased of fake or imitation material

7.5 excess luggage charges7.6 up grade or down grade of services


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EVIDENCE GUIDE

1. Critical aspects ofCompetency

Assessment requires evidence that the candidate:1.1 Performed Prearrival checks1.2 Managed tour arrangements1.3 Resolved complaints and other emergencies1.4 Performed postdeparture activities

2. UnderpinningKnowledge

2.1 Check-in and check-out procedures2.1.1Transportation company2.1.2 Lodging establishment

2.2 Standard Operating Procedures2.2.1 Transportation company2.2.2 Lodging establishment2.2.3 Other visitor-related establishments

2.3 Knowledge of room ratings and the schedules of airlines,shipping companies, bus / train companies

3. Underpinning

Skills

3.1 English languagefluency and effective communication skills

3.2 Use of telephone, fax and twoway radio3.3 Sensitive to both Filipino mentality and foreign mentalities


The following resources MUST be provided:4.1 Telephone / twoway radio, fax and computer4.2 Workplace location

5. Methods ofAssessment

Competency may be assessed through:5.1 Interview5.2 Written test5.3 Observation and simulated or actual demonstration

6. Context forAssessment

6.1 Assessment may be done in the workplace or in a simulatedworkplace setting (Accredited TESDA assessment centers)


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UNIT OF COMPETENCY : ACCOMPANY AND GUIDE VISITORS IN

ACCORDANCE WITH THE TOUR ITINERARY


UNIT DESCRIPTOR : This unit covers the knowledge and skills required foraccompanying and guiding visitors,perform safety practices andresolve complaints and other emergencies in locality ascontracted by a tour operator or local organization.



1. Perform pre-arrivalactivities

1.1 Composition and responsibility ofthe tour guidearedetermined as per company policies and procedures

1.2 Arrival and departure schedules are checked1.3 Reservations of the tour itinerary are checked1.4. Tour itinerary is checked for compliance with visitors

requirements1.5. All reservations made by tour operator or local

organization are verified1.6. Guide kit, cash advance and exchange vouchers are

collected

2. Guide tourist 2.1 Approp riate atti reis worn during tour

2.2 Personal hygieneas per accepted social norms isobserved and practiced

2.3 Pick up points, routing and stopovers are

coordinates with tourist vehicle driver

2.4 Visitors are segregated from the general crowd to givewelcome briefing before boarding

2.5 Visitors are welcomes and the baggage is checked

2.6 Assistance is provided in the registration formalities

2.7 At the place of lodging and during check out

2.8 Tour arrangements are coordinated with the

suppliers

2.9 Head counts are conducted before starting the tour

2.10 Relevant information of the area is provided

2.11 Optional tours are promoted and sold

2.12 Visitors are reminded of safety precautions2.13 Vehicles are checked for belonging left behind after

every tour


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3. Deliver information andcommentaries

3.1 Relevant and timely commentaries are provided3.2 Relevant and timely instructions are provided as needed3.3 Proper posture and position is assumed at all times3.4 Commentaries are delivered with proper voice modulation

and pronunciation

3.5 Appropriate terminologies and up-to-date information areused at all times

3.6 Positive interaction with visitors is developed and practiced

4. Resolve complaints andother emergencies

4.1 Complaintsare addressed and referred to the person/sconcerned

4.1. Visitors comfort is ensured during tour4.2. Stress situations are avoided and handled tactfully4.3. Damage control in abnormal situations is adopted4.4. Tour operator is notified of the remedial measures in

abnormal situations4.5. Best solutions to abnormal situations are determined andapplied with the companys approval

5. Perform postdepartureactivities

5.1 Cash advance is liquidated in accordance withestablishment procedures

5.2 Complaints, improvements and recommendations arewritten and sent to management and concerned personnel

5.3 Optional tour collections are remitted in accordance withestablishment procedures

6. Develop tour guidetour driver workrelationship (teamwork)

6.1. Coach current registration is checked6.2. Drivers complete name is sought and rapport is

established before the tour begins6.3. Sound system (PA) and microphone are double checked6.4. Cleanliness and condition of the coach are always

checked, especially the defective seats or armrest6.5. Full loaded first aid kit in the coach and fire extinguisher

are checked6.6. Driver is made familiar with the given itinerary - routes and

stopovers - before the tour starts6.7. Drivers attitude and protocol to passengers is observed

and corrected gently, if driver has an attitude problem6.8. Things left behind inside the coach after the tour are

double checked6.9. Drivers meals and physical condition are checked,

especially on long trips6.10. Whenever applicable, assistance is provided to the driver

when unexpected developments occur(eg.,flat tires)6.11. Due recognition is given to driver for a job well done


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RANGE OF VARIABLES

VARIABLE RANGE

1. Needs of the tour guide The tour guides responsibility mayinclude:

1.1 The use of map, compass, ball pen, pencil, camera,two-way radio, cell phone, whistle, banner, hat, bullhorn, sun block, lotion, first aid kit

2. Appropriate attire 2.1 Authorized tour guide apparel is based on the type oftour to be guided

2.2 Tour guide ID is desirable

3. Personal hygiene 3.1 Social norms require individual to bath, comb hair, brushteeth, cut nails, iron clothes and polish shoes

4. Equipment Type May include:

4.1 Jeepney, car, van, mini-bus, full-size motor coach4.2 Aircraft4.3 sea craft4.4 out-riggers

5. Relevant informationMay include:

5.1 History5.2 Government5.3 Economics, social, religion, culture, health5.4 Native tongue5.5 Current events and holidays

6. Personal belongings 6.1 Visitors personal belonging range from jewelry, toclothing and money

7. Complaints Complaints may include:7.1 Loss of luggage7.2 Lost, misplaced or damaged personal belongings

and documents7.3 Pilferage7.4 Also includes arrangements not in accordance with

the reservations or delayed delivery of services


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EVIDENCE GUIDE

1. Critical Aspects ofCompetency

Assessment requires evidence that the candidate:1.1 Performed pre-arrival activities1.2 Guided tourists1.3 Resolved complaints and other emergencies1.4 Performed post-departure activities

2. UnderpinningKnowledge andAttitude

General knowledge of the Philippines and its regions including:2.1 Climate (weather patterns including any extreme conditions,

impact of climate on lifestyle, stories associated with climate in alocal area)

2.2 Geography and geology (major landformations/landmarks/natural attractions and their key featuresfor both Philippines and local region)

2.3 History (historical development of Philippines and the localregion, major historical events and prominent individuals, keydates, overview of Philippine indigenous history)

2.4 Architecture (major styles and their proponents, key buildingsand structures both in Philippines and the local area)2.5 Cultural elements (overview of indigenous cultures within the

Philippines, different cultures within the Philippines and the localarea, cultural activities, local customs)

2.6 Art, theatre, music and literature (key performers, writers andartists, major works by the Filipinos, major cultural events)

2.7 Religion (religious make-up for Filipinos and the local area,religious practices)

2.8 Natural environment and tourism (how the environment is atourism asset, impacts of tourism on the environment, land

management in Philippines including the role of National Parks).2.9 Flora and fauna (overview of native flora and fauna, their

characteristics and key locations)2.10 Government and politics (general structure, political parties,

major political figures, current political issues)2.11 Transport (main transport systems, usage of different forms of

transport across Philippines, historical development of differentforms of transport)

2.12 Agriculture (Philippines history as a primary producer, keyproducts of the Philippines, current issues)

2.13 Science and technology (Philippine contribution

both past and present, prominent individuals, key discoveries)


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2.14 Sport (main Filipinos sporting activities, Philippines sportingrecord, local sporting focus, sporting facilities, sportingcomparisons with other countries or areas)

2.15 Economy (overview of current state of the economy, keyfeatures of the local economy and local industry).

2.16 Trade (Philippines key exports and its main trading partners)2.17 Education (overview of school and higher education systems,

comparisons of systems to those of other countries)2.18 Food (Local dishes and produce)2.19 Local wines and spirits2.20 Lifestyle (key features of the day-to-day living patterns of

Philippines and local people, family and social customs)2.21 Shopping (key locations, local products)2.22 Tourism services and local facilities of interest to visitors

(currency exchange locations, tour booking offices,accommodation, attractions, banks, dry cleaners, medical

facilities)2.23 Current events in Philippines and the local regionKnowledge of the form of government or geo-politics but notpolitical ideas

3. Underpinning Skills 3.1 Ability to speak fluently In English and the local dialects3.2 Ability to use office equipment


The following resources MUST be provided:4.1 Access to workplace location4.2 Access to telephone, two-way radio, fax,

computer and any relevant equipment for tour

guiding

5. Methods ofAssessment

Competency may be assessed through:5.1 Interview5.2 Written test5.3 Simulated or actual demonstration (mock tour)5.4 Observation

6. Context ofassessment

6.1 Assessment may be done in the workplace or in a simulatedworkplace setting (Accredited TESDA assessment centers)


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TRBookkeeping NC III Promulgated November 2007

1

CORE COMPETENCIES

UNIT OF COMPETENCY: JOURNALIZE TRANSACTIONS

UNIT CODE: HCS412301

UNIT DESCRIPTOR: This unit covers the knowledge, skills, and attitudes inlogging/recording business transactions in an accounting journal.


I tal icized termsare elaborated in the Range ofVariables

1. Prepare chart of accounts 1.1 Nature of businessis determined based on clientinformation

1.2 List of asset, liabi l i ty, equity , income, and expenseaccou nt t i t lesare prepared in accordance withindustry practices

1.3 Accounting manual is prepared in accordance withindustry practice

2. Analyze documents 2.1 Documentsare gathered, checked and verified inaccordance with verification and validationprocesses

2.2 Accoun t t i t lesare selected in accordance withstandard selection processes

3. Prepare journal entry 3.1 Journa ls are prepared in accordance with industrypractice and generally accepted accountingprinciples/Philippine Financial Reporting Standardsfor t ransact ions and events.

3.2 Debit accoun t t i t lesare determined in accordancewith chart of accounts

3.3 Credit accoun t t i t lesare determined in accordancewith chart of accounts

3.4 Explanation to journal entryis prepared inaccordance with the nature of transaction

3.5 Journal entries are prepared with 100% accuracy


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RANGE OF VARIABLES

VARIABLE RANGE

1. Business A. Nature of Business:1.1 Manufacturing1.2 Trading1.3 ServicesB. Forms of Organization:1.1 Single proprietorship1.2 Partnership1.3 Corporation

2. Assets 2.1 Cash and Cash Equivalents2.2 Receivables2.3 Inventories2.4 Prepayments2.5 Property, plant and equipment2.6 Other Assets

3. Liabilities 3.1 Accounts payables3.2 Loans payables3.3 Notes payables3.4 Income tax payables3.5 Accrued Expenses3.6 Other Liabilities

4. Equity 4.1 Capital4.2 Drawing4.3 Retained Earnings

5. Income 5.1 Sales5.2 Interest Income

5.3 Dividend income5.4 Rent income5.5 Service Income5.6 Other Income

6. Expenses 6.1 Salaries/wages6.2 Rent expense6.3 Utilities expense6.4 Depreciation6.5 Supplies6.6 Repairs and Maintenance6.7 Transportation

7. Documents May include but are not limited to:7.1 Sales invoice7.2 Vouchers7.3 Official receipts7.4 Purchase invoice

8. Accounttitles

May include but are not limited to:8.1 Assets8.2 Liabilities8.3 Equities8.4 Income

8.5 Expense9. Journals May include but are not limited to:9.1 General Journal


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VARIABLE RANGE

9.2 Cash Receipts Journals9.3 Cash Payments Journals9.4 Sales Journal9.5 Purchase Journal9.6 General Ledger

10.Transactionsand events

May include but are not limited to:10.1 Routine/daily transactions10.2 End of the month transaction to update the books of accounts10.3 End of the accounting year transactions to close the books of accounts

11. Debitaccount titles

May include but are not limited to:11.1 Cash11.2 Receivables11.3 Expenses11.4 Inventories11.5 Property, Plant and Equipment

12. Credit

account titles

May include but are not limited to:

12.1 Sales12.2 Loans payables12.3 Interest income12.4 Cash


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EVIDENCE GUIDE

1. Critical aspects of competency Assessment requires evidence that the candidate:1.1 Prepared chart of accounts1.2 Analyzed documents1.3 Prepared journal entry

2. Underpinning knowledge 2.1 Accounting principles/Philippine Financial ReportingStandards2.2 Accounting equation

3. Underpinning skills 3.1 Using four (4) fundamental mathematical operations3.2 Reading and comprehension skills3.3 Communication skills3.4 Computer operation skills

4. Resource implications The following resources MUSTbe provided:4.1 Workplace: real or simulated work area4.2 Appropriate tools and equipment4.3 Materials/supplies relevant to the activity

5. Method of assessment Competency MUST be assessed through:

5.1 Written Examination5.2 Work Related Project

6. Context of assessment 6.1 Competency may be assessed in the workplace or ina simulated work setting.


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UNIT OF COMPETENCY: POST TRANSACTIONS


UNIT DESCRIPTOR: This unit covers the knowledge, skills, and attitudes in postingtransactions manually.



1. Prepare ledger 1.1 Ledgerfor the list of asset, liabi l i ty, and equ ityaccou nt t i t lesare prepared in accordance with theChart of Accounts

1.2 Ledger for the list of income and expenseaccou nt t i t lesare prepared in accordance with theChart of Accounts

2. Transfer journal entries 2.1 Jou rnal entr iesare transferred in chronologicalorder

2.2 Postings are done with 100% accuracy3. Summarize ledger 3.1 Debits & Credits for each ledger account are addedcorrectly

3.2 Balances are extracted with 100% accuracy.


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RANGE OF VARIABLES

VARIABLE RANGE

1. Ledger May include but are not limited to:1.1 General Ledger1.2 Subsidiary Ledger

1.2.1 Accounts Receivables1.2.2 Accounts Payables1.2.3 Property, Plant and Equipment1.2.4 Payroll

2. Assets, liabilities, and equityaccount titles

May include but are not limited to:2.1 Cash2.2 Receivables2.3 Inventories2.4 Property, plant and equipment

2.5 Accounts Payable

3. Income and Expenses accounttitles

May include but are not limited to:3.1 Sales3.2 Salaries3.3 Rent Income3.4 Rent Expense3.5 Purchases3.6 Taxes and Licenses3.7 Utilities3.8 Stationery and Supplies

3.9 Insurance and Bonds3.10 Transportation and Travel

4. Journal entries May include but are not limited to:4.1 routine journal entries4.2 adjusting journal entries4.3 closing entries


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EVIDENCE GUIDE

1. Critical aspects of competency Assessment requires evidence that the candidate:1.1 Prepared ledger1.2 Transferred journal entries1.3 Summarized each ledger account

2. Underpinning knowledge 2.1 Accounting principles/Philippine Financial ReportingStandards

2.2 Accounting equation


4. Resource implications The following resources MUSTbe provided:4.1 Workplace: real or simulated work area

4.2 Appropriate tools and equipment4.3 Materials/supplies relevant to the activity

5. Method of assessment Competency MUST be assessed through:5.1 Written Examination5.2 Work Related Project

6. Context of assessment 6.1 Competency may be assessed in the workplace or in asimulated work setting


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UNIT OF COMPETENCY: PREPARE TRIAL BALANCE


UNIT DESCRIPTOR: This unit covers the knowledge, skills, and attitudes in listing accounts,transferring and summarizing trial balances from a ledger.



1. List account titles 1.1 Asset, l iabi l i ty, and equity acco unt t i t lesarelisted in accordance with Chart of Account

1.2 Income and expense accoun t t i t lesare listed inaccordance with Chart of Accounts

2. Transfer balances from the ledger 2.1 Asset, liability, and equity balances are transferredin accordance with Chart of Accounts

2.2 Income and expense balances are transferred inaccordance with Chart of Accounts

3. Summarize trial balance 3.1 Debits and credits are totaled with 100% accuracy3.2 Trial Balancesare extracted with 100% accuracy.


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RANGE OF VARIABLES

VARIABLE RANGE

1. Assets, liability and equity accounttitles

May include but are not limited to:1.1 Cash1.2 Receivables1.3 Inventories1.4 Loans Payable

2. Income and expense account titles May include but are not limited to:2.1 Sales2.2 Rent Income2.3 Rent Expense2.4 Depreciation

3. Trial Balances May include but are not limited to:

3.1 Preliminary Trial Balance3.2 Adjusted Trial Balance3.3 Post-Closing Trial Balance


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EVIDENCE GUIDE

1. Critical aspects of competency Assessment requires evidence that the candidate:1.1 Transferred ledger balances1.2 Summarized trial balance1.3 Prepared trial balance

2. Underpinning knowledge 2.1 Accounting principles/Philippine FinancialReporting Standards

2.2 Accounting equation




5. Method of assessment Competency MUSTbe assessed through:

5.1 Written Examination5.2 Work Related Project



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UNIT OF COMPETENCY:PREPARE FINANCIAL REPORTS


UNIT DESCRIPTOR: This unit covers the knowledge, skills, and attitudes in preparingfinancial reports manually.



1. Prepare financial statements 1.1 Worksheet is prepared using the prescribed format1.2 Income statement is prepared in accordance with

generally accepted accounting principles/PhilippineFinancial Reporting Standards

1.3 Statement of Changes in Equity is prepared inaccordance with generally accepted accountingprinciples/Philippine Financial Reporting Standards

1.4 Balance Sheet is prepared in accordance withgenerally accepted accounting principles/PhilippineFinancial Reporting Standards

1.5 Statement of Cash Flow is prepared in accordancewith generally accepted accountingprinciples/Philippine Financial Reporting Standards

1.6 Financia l statementsare prepared in accordancewith generally accepted accountingprinciples/Philippine Financial Reporting Standards

2. Analyze financial statements 2.1 Financial Statements are analyzed in accordancewith prescribed format.

2.2 Reporton financial analysis is prepared inaccordance with industry requirements.


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RANGE OF VARIABLES

VARIABLE RANGE

1. Financial statements May include but are not limited to:1.1 Balance sheet1.2 Income statement1.3 Cash Flow Statement

2. Report May include but are not limited to:2.1 Monthly2.2 Quarterly2.3 Annually


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EVIDENCE GUIDE

1. Critical aspects of competency Assessment requires evidence that the candidate:1.1 Prepared financial statements1.2 Analyzed financial statements1.3 Prepared report on financial analysis

2. Underpinning knowledge 2.1 Accounting principles/Philippine Financial ReportingStandards

2.2 Financial analysis




5. Method of assessment Competency MUSTbe assessed through:5.1 Written Examination5.2 Work Related Project



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UNIT OF COMPETENCY: REVIEW INTERNAL CONTROL SYSTEM


UNIT DESCRIPTOR: This unit covers the knowledge, skills, and attitudes in reviewing anddetermining extent of compliance with a firms internal control manual.



1. Check policy compliance 1.1 Internal control manual is prepared/updated inaccordance with industry practice

1.2 Compliance is checked and validated inaccordance with the internal control system

2. Prepare policy compliance report 2.1 Policy compliance repor ts are prepared inaccordance with the internal control system

2.2 Pol icy compl iancereports are submitted to

management for validation.2.3 Policy compliance reports are filed for futurereference.


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RANGE OF VARIABLES

VARIABLE RANGE

1. Accounting Reports May include but are not limited to:1.1 Monthly reports1.2 Quarterly compliance reports1.3 Annual compliance reports

2. Policy compliance May include but are not limited to:2.1 Sales policy2.2 HR Policies


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EVIDENCE GUIDE

1. Critical aspects of competency Assessment requires evidence that the candidate:1.1 Prepared internal control manual1.2 Prepared compliance reports

2. Underpinning knowledge 2.1 Internal control principles2.2 Management policies

3. Underpinning skills 3.1 Using four (4) fundamental mathematicaloperations

3.2 Reading and comprehension skills3.3 Communication skills3.4 Computer/calculator operation skills

4. Resource implications The following resources MUSTbe provided:4.1 Workplace: real or simulated work area4.2 Appropriate tools and equipment

4.3 Materials/supplies relevant to the activity

5. Method of assessment Competency MUST be assessed through:5.1 Written Examination5.2 Work Related Project

6. Context of assessment 6.1 Competency may be assessed in the workplace orin a simulated work setting.


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DEFINITION OF TERMS

Account is a formal record that represents, in words, money or other unit of measurement, certainresources, claims to such resources, transactions or other events that result in changes to those resourcesand claims

Account ing is the recording and reporting of financial transactions, including the origination of thetransaction, its recognition, processing, and summarization in the FINANCIAL STATEMENTS

Accoun t ing equation is assets equals liabilities plus equity. (A = L + E)

Acc oun ting period/year is a period of 12 consecutive months chosen by an entity as its ACCOUNTINGperiod which may or may not be a calendar year.

Acc oun ts Payable is the amount owed to a CREDITOR for delivered goods or completed services

Accoun ts receivableare amounts collectible from its customers. It is the claim against a DEBTOR for anuncollected amount, generally from a completed transaction of sales or services rendered.

Adju st ing journ al entr ies are accounting entries to account for a periods changes, omissions or other

financial data required to be reported "in the books"

Adju sted Trial Balance reflects totals after the adjusting entries are posted to the general ledger.

Asset represents future benefit to the company with reliable measurement

Accoun t ing Manual is a document prepared to provide bookkeepers with direction and guidance inconnection with those bookkeeping requirements of entities

Balanceis the Sum of DEBIT entries minus the SUM of CREDIT entries in an ACCOUNT. If positive, thedifference is called a DEBIT BALANCE; if negative, a CREDIT BALANCE

Balanc e Sheet reports the financial position at a point in time (end of the quarter or year).

Bookkeeping is the recording of allfinancial transactions undertaken by a business (or an individual). Abookkeeper (or book-keeper), sometimes called an accounting clerk in the is a person who keeps thebooksof an organization. Theorganization might be a business, acharity or even a localsports club

Business is thesocial science ofmanaging people to organize and maintain collectiveproductivity towardaccomplishing particular productive goals, which is usually to generate profit

Capital is called equity.

Cashusually refers tomoney in the form of liquidcurrency,such asbanknotes orcoins.

Cash Payments Journ al is a book used to record all paymentsmade in cashsuch as for accountspayable, merchandise purchases, and operating expenses; also termed cash disbursements journal

Cash Receipts Jo urnals is a book used to record all collections made in cashsuch as for accountsreceivable , merchandise sold, and interest income.

Chart of Accou ntsis a systematic listing of all accounts used by an entity.

Closing entr ies are prepared after the financial statements have been completed.

Corporat ion- is a form of doing business pursuant to a charter granted by government.
http://en.wikipedia.org/wiki/Financial_transactionhttp://en.wikipedia.org/wiki/Businesshttp://en.wikipedia.org/wiki/Organizationhttp://en.wikipedia.org/wiki/Charitable_organizationhttp://en.wikipedia.org/wiki/Sports_clubhttp://en.wikipedia.org/wiki/Sports_clubhttp://en.wikipedia.org/wiki/Social_sciencehttp://en.wikipedia.org/wiki/Managementhttp://en.wikipedia.org/wiki/Productivity_%28economics%29http://en.wikipedia.org/wiki/Product_%28business%29http://en.wikipedia.org/wiki/Moneyhttp://en.wikipedia.org/wiki/Currencyhttp://en.wikipedia.org/wiki/Banknotehttp://en.wikipedia.org/wiki/Coinhttp://en.wikipedia.org/wiki/Coinhttp://en.wikipedia.org/wiki/Banknotehttp://en.wikipedia.org/wiki/Currencyhttp://en.wikipedia.org/wiki/Moneyhttp://en.wikipedia.org/wiki/Product_%28business%29http://en.wikipedia.org/wiki/Productivity_%28economics%29http://en.wikipedia.org/wiki/Managementhttp://en.wikipedia.org/wiki/Social_sciencehttp://en.wikipedia.org/wiki/Sports_clubhttp://en.wikipedia.org/wiki/Charitable_organizationhttp://en.wikipedia.org/wiki/Organizationhttp://en.wikipedia.org/wiki/Businesshttp://en.wikipedia.org/wiki/Financial_transaction


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Credit (cr) - means an entry to the right hand side of an account. Entry on the right side of a DOUBLE-ENTRY BOOKKEEPING system that represents the reduction of an ASSET or expense or the addition to aLIABILITY or REVENUE. (See DEBIT.)

Debit (dr) - means an entry to the left hand side of an account. Entry on the left side of a DOUBLE-ENTRYBOOKKEEPING system that represents the addition of an ASSET or expense or the reduction to aLIABILITY or REVENUE. (See CREDIT.)

Depreciat ion is the process of allocating the cost of property, plant and equipment assets to the periodsthat will benefit from its use

Div idend income is income received from ownership shares in a corporation. A dividend is a distribution toa corporations stockholders usually in cash;

Documentsare bases of recording transactions in bookkeeping. This may include but not limited to salesinvoice and official receipts.

Drawingis when a business proprietor draws money for personal needs

Equi ty represents the residual claims of owners

Expenses represent the outflow of assets (or increases in liabilities) due to a companys operatingactivities.

Financial statements report the business activities during the year and the financial condition at the end ofthe year. It is also the presentation of financial data including BALANCE SHEETS, INCOME STATEMENTSand STATEMENTS OF CASH FLOW, or any supporting statement that is intended to communicate anentity's financial position at a point in time and its results of operations for a period then ended.

General ly accepted accou nting stand ards (GAAP) determine what to record, when to record, andamount to record. It is also the rules, and procedures necessary to define accepted accounting practice at aparticular time.

General Jo urnalis the most basic of journals. It is a chronological list of transactions.

General Ledger is the collection of all ASSET, LIABILITY, owners EQUITY, REVENUE, and expenseaccounts. This is a book of accounts in which data from transactions recorded in journals are posted andthereby classified and summarized. Also called ledger.

Income is the inflow of REVENUE during a period of time. This also money received by a person ororganization because of effort (work), or from return on investments.

Income Statement shows the components of net income in detail. It is the summary of the effect ofREVENUES and expenses over a period of time.

Income Taxes Payableis income taxes due including current portion of deferred taxes.

Interest Income includes amounts from interest on all interest-bearing deposits and accounts.

Internal Contro l is the process designed to provide reasonable assurance regarding achievement ofvarious management objectives such as the reliability of financial reports.

Inventories are products on hand for sale to customers.

Journal is a book where all transactions are initially recorded.

Jou rnal entryare the logging of business transactions and their monetary value into the t-accounts of theaccounting journal as either debits or credits. A journal entry is usually backed up with a piece of paper; a


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receipt, a bill, an invoice, or some other direct record of the transaction; making them easy to record and tomaintain traceability for each transaction.

Jou rnal ize transact ionsis the process of recording a business transaction in a journal.

Ledger is a tool used for classifying and summarizing information about increases, decreases, andbalances of items in the chart of accounts.

Liabi l i ty represents obligations, payables or debts owed. DEBTS or obligations owed by one entity(DEBTOR) to another entity (CREDITOR) payable in money, goods, or services

Loans Payable is the account title used to record amounts to be paid for borrowed money. This is alsocalled Notes Payable.

Notes Payable is the account title used to record amounts to be paid for borrowed money and evidencedby a promissory note. This is also called Loans Payable.

Official receiptsis a document issued to acknowledge receipt of cash.

Partnership is a form of entity with two or more owners. Relationship between two or more persons based

on a written, oral, or implied agreement whereby they agree to carry on a trade or business for profit andshare the resulting profits.

Phi l ippine Financial Report in g Standardsoften known as PFRS are a set of accounting standards. Theyare issued by the Financial Reporting Standards Council. [FRSC].

Post Closing Trial Balanceis balance sheet in trial balance form.

Prel iminary Trial B alance is a listing of the accounts in the general ledger and their balances as of aspecified date. A trial balance is usually prepared at the end of an accounting period and is used to see ifadditional adjustments are required to any of the balances.

Post ing is the process of transferring figures from the journal to the ledger accounts

Property Plant and Equipm ent are assets used in the production of goods and services

Purchase invoice is a bill from a vendor for specific materials or supplies furnished or services rendered.It is called sales invoice from the point of view of the seller.

Purchases Jou rnal. This is a payable system involves a Purchases Journal -- in which all incomingmerchandise invoices are recorded.

Ratio Analysisis the comparison of actual or projected data for a particular company to other data for thatcompany or industry in order to analyze trends or relationships

Receivables are amounts of money due from customers or other DEBTORS

Rent expense is the expenditure made to cover the rental for the premises.

Rent incom e is money received by a person or organization from rental of premises and/or other assets. Retained Earning sare profits of the business that have not been paid out to the owners as of the balancesheet date.

Revenue represents the inflow of assets (or decrease in liabilities) due operating activities. This mayinclude sales of products, merchandise, and services; and earnings from INTEREST, DIVIDEND, rents.

Routine journ al entr ies Recurring financial activities reflected in the accounting records in the normalcourse of business.


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Salaries/wages expen se is an account title used to record salaries, wages, and benefits an employeereceives from an employer.

Sales J ourn al This is a receivables system involves a Sales Journal-- in which all invoices outgoing tocustomers are recorded.

Sales in voice is a document issued by a vendor for specific materials or supplies furnished or services

rendered. It is called purchase invoice from the point of view of the seller.

Sole Proprietorsh ipis a form of entity with one owner and the simplest possible form of business.

Statement o f Cash Flow reports sources and uses of cash. This is one of the basic financial statementsthat are required as part of a complete set of financial statements prepared in conformity with generallyaccepted accounting principles. It categorizes net cash provided or used during a period as operating,investing and financing activities, and reconciles beginning and ending cash and cash equivalents

Statement of Changes in Equityexplains the changes in contributed capital and retained earnings duringthe period.

Subsidiary Ledger is a group of subsidiary accounts the sum of the balances of which is equal to thebalance of the related control account in the general ledger

Transact ions and events are recorded as they occur, recorded even if cash is not received or paid andaffects the accounting equation.

Trial balanceconfirms that accounts are still in balance.

Uti l i t ies expenseis an account title used to record amount incurred on heat, light, water, and power.

Vouchersis a written record of expenditure, disbursement, or completed transaction.

Worksheet is a document or schedule in which a bookkeeper uses to gather information to substantiatean account balance


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____________________________________________________________________________________ 1TRHOUSEKEEPING NCIV Promulgated

CORE COMPETENCIES

UNIT OF COMPETENCY : MANAGE PHYSICAL ASSETS


UNIT DESCRIPTOR : This unit covers knowledge, skills, behaviors and motivations

required to manage the physical assets within a tourism orhospitality enterprise. It focuses on the skills needed bymanagers to proactively plan for and manage the acquisitionand maintenance of physical assets.

ELEMENT PERFORMANCE CRITERIA

Bold andItal icized terms are elaborated in the Range Statement

1. Develop strategies for systematicmaintenance, repair and purchase

of physical assets

1.1 Strategies for managing phys ical assetsthat reflect thecompanys overall business and marketing objectives are

developed.1.2 Current and potential financial objectives and constraints in

developing asset -management strategies are evaluated.1.3 Occupational health and safety requirements are integrated into

physical asset-management.1.4 Accurate and current physical assets register is developed and

maintained as part of the asset management strategy.1.5 Maintenance and repair systems, which minimize disruption

and loss of revenue and which involve appropriate specialists,are incorporated.

1.6 Need for environmental sustainability is integrated into physicalasset management practices.

2. Monitor the condition andperformance of physical assets in theworkplace

2.1 Systems are established and implemented to ensure that thecondition and performance of physical assets are regularlyreported and discussed within the organization.

2.2 Systems are established and implemented to identify timelyreplacement of physical assets.

2.3 Assessment of physical asset performance based on safety,operational efficiency and customer service quality are made.

2.4 Problems are promptly identified and appropriate action istaken.

2.5 Need for, and access to, specialist assistance is identifiedwhen required.

3. Coordinate financing of physicalassets 3.1 Accurate work or equipment specifications are prepared toguide the acquisition process.3.2 Acquisition costs are estimated based on evaluation of current,

accurate and relevant data, including supplier quotations andestimates.

3.3 Appropriate decisions on the acquisition of physical assets inaccordance with company policies and procedures are made.

3.4 Methods of financing are selected to meet the companyscurrent financial objectives based on an analysis of internal andexternal sources.

3.5 Financing process is implemented in consultation with keystakeholders and appropriate financial specialists.


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3.6 Accurate records of all financial agreements and relateddocuments are made and kept.

RANGE OF VARIABLES

VARIABLE RANGE


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VARIABLE RANGE

1. Physical assets May include but are not limited to:1.1 Buildings1.2 Equipment1.3 Fixtures, fittings and furnishings1.4 Vehicles1.5 Gardens

2. Systems (to monitor condition andperformance of physical assets)

May include but are not limited to:2.1 Integration of reporting into day-to-day operating procedure2.2 Regular management reports2.3 Inspections and audits (internal or external)2.4 Regular staff feedback2.5 Analysis of maintenance costs over a period of time

3. Data May include but iare not limited to:3.1 Quotations from suppliers3.2 Current maintenance contracts

3.3 Published or advertised prices3.4 Previous contracts and costs


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EVIDENCE GUIDE

1. Critical aspects ofcompetency

Assessment requires evidences that the candidate:1.1 Demonstrated ability to plan for and manage the acquisition, maintenance

and replacement of physical assets within a specific tourism andhospitality workplace.

1.2 Understood financial and other relevant issues that impact on the

management of physical assets.2. Underpinning

knowledge2.1 Types of physical assets required within various tourism and hospitality

enterprises2.2 Maintenance requirements for different types of physical assets2.3 Features and benefits of different financing options for asset acquisition

including purchase, lease and hire purchase2.4 Features of an asset register2.5 Environmental standards and requirements in relation to different types of

physical asset

3. Underpinningskills

3.1 Assessing information to determine whether it is more economicallyviable to lease or purchase

3.2 Developing specifications that provide clear and concise information

about enterprise needs3.3 Developing and monitoring systems and work procedures to ensure

effective management of physical assets3.4 Liaising with the accountant to develop optimum approaches to the

acquisition of physical assets3.5 Estimating costs and financial implications of asset acquisition3.6 Developing approaches to ongoing maintenance when all equipment,

personnel and/or resources are required to meet peak season demands3.7 Using spreadsheet technology to develop and assess different financial

scenarios

4. Resourceimplications

The following resources MUSTbe provided:4.1 Computer4.2 Current financial data and regulations

5. Methods of assessme Competency may be assessed through:5.1 Oral questions to assess knowledge of financing options.5.2 Review of portfolios of evidence of on-the-job performance by the

candidate.5.3 Review of third-party workplace reports of on-the-job performance by the

candidate.

6. Context forassessment

6.1 Assessment may be done in the workplace or in a simulated workplacesetting (assessment centers)

6.2 Assessment activities are carried out through TESDAs accredited

assessment center


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UNIT OF COMPETENCY : MANAGE STOCK PURCHASES AND INVENTORY


UNIT DESCRIPTOR : This unit covers the knowledge, skills, behaviors andmotivations required to establish stock control and stock

purchasing systems within a tourism or hospitality context. Itfocuses on the skills required by managers to establish andmonitor high quality and cost-effective order-and-supplyarrangements.



1. Establish and implement an order-and-supply process

1.1 Order-and -upply process is established and implemented.1.2 Economic order quantities are established based on

internal information and supplier advice.1.3 Required stocklevels are determined according to peak

seasons, special events and suppliers lead time.1.4 Process is developed to include monitoring of quality during

supply and delivery processes.

2. Establish and implement stockcontrol systems

2.1 Stock contro l systemsare developed and communicatedto all appropriate staff in a timely manner.

2.2 Special contr ol systemsare applied to items showinghigh wastage or loss.

2.3 Standard methods and measuresare calculated usingcorrect dataand these are communicated to appropriatestaff.

2.4 Systems are monitored in the workplace and adjustmentsare made according to feedback and operationalexperience.

2.5 Training of staff is initiated to minimize stock wastage.

3. Develop optimum supplyarrangements

3.1 Quali ty of supply is evaluated based on feedback fromcol leagues and guests.

3.2 Potential suppl iers are sourced and reviewed againstcom pany requirements.

3.3 App ropriate and accurate purchase specif icat ions aredeveloped.

3.4 Suppl iers are assessed against specif icat ionscon sidering al l relevant factors.

3.5 Terms of p urchase are assessed and n egotiated withsup pl iers to achieve optim um sup ply arrangements.

3.6 Sources of sup ply are adjusted in accordance withassessments and accurate records of agreements are

made.


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RANGE OF VARIABLES

VARIABLE

SCOPE

1. Stock May include but are not limited to:

1.1 Food and beverage1.2 Linen1.3 Housekeeping supplies1.4 Stationery1.5 Cleaning agents and chemicals1.6 General stores1.7 Merchandise

2. Stock control systems May include but are not limited to:2.1 Integrated point of sale systems2.2 Imprest2.3 Ledgers

2.4 Bin cards2.5 Stocktaking systems2.6 Stock valuation systems2.7 Stock reporting systems

3. Special control systems May include but are not limited to:3.1 Systems for receiving, storing and issuing3.2 Requisitioning3.3 Controlling issue quantities3.4 Issuing to authorized persons3.5 Procedures for stock transfer to other departments

4. Standard methods and measures May include but are not limited to:4.1 Portion size (e.g. weight, size, volume, count, scoop, measur

cup, slices)4.2 Procedures


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VARIABLE

SCOPE

5. Data May include but are not limited to:5.1 Yield tests5.2 Historical sales figures

5.3 Stocktake figures

6. Specifications May include but are not limited to:6.1 Product name6.2 General description6.3 Detailed description6.4 What product is to be used for6.5 Storage procedures6.6 Required labeling6.7 Special instructions or requirements

7. Relevant factors May include but are not limited to:7.1 Ability to meet all aspects of the specification

7.2 Product availability7.3 Product quality7.4 Delivery service, including emergency delivery7.5 Minimum/maximum order quantities7.6 Competitive pricing7.7 Financial terms available7.8 References from other customers7.9 Trading hours7.10 After sales service

8. Terms of purchase May include but are not limited to:8.1 Competitive or open market buying8.2 Contract buying8.3 Sealed bid buying8.4 Cost plus buying8.5 One stop buying8.6 Cooperative buying8.7 Negotiated buying8.8 Volume buying and warehousing8.9 Centralized or decentralized purchasing


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EVIDENCE GUIDE

1. Critical aspects of competencyAssessment requires evidences that the candidate:

1.1 Demonstrated ability to develop purchasing and controlsystems to ensure continuity, quality and cost-effectiveness of supply within a specific tourism orhospitality context.

1.2 Demonstrated knowledge of typical purchasing andcontrol systems used within the relevant tourism orhospitality context.

2. Underpinning knowledge 2.1 Economic order quantities2.2 Supply sources for different types of product2.3 Information required to develop an accurate and

complete purchase specification including appropriateterminology

2.4 Supplier and market knowledge relevant to the givenindustry context

3. Underpinning skills 3.1 Workplace application of economic order quantities,including :

Applicability to different items Appropriate formulae Data required to compute the economic order

quantity Information from suppliers needed to establish

economic order quantities3.2 Analyzing competitive supplier tenders3.3 Developing clear and concise staff procedures for stock

control3.4 Organizing and monitoring procedures and systems3.5 Identifying training needs and initiating training in relation

to effective stock control3.6 Calculating economic order quantities

3.7 Developing solutions to a problem in quality of supplywhen there are limited suppliers in the marketplace

3.8 Using/manipulating computerized order systems

4. Resource implications The following resources MUSTbe provided:4.1 Project or work activities that allow the candidate to

develop purchasing and control systems to address aspecific business operation.

5. Methods of assessment Competency may be assessed through:5.1 Oral questions to assess knowledge of typical systems

for purchasing and stock control.5.2 Review of portfolios of evidence of on-the-jobperformance by the candidate.

5.3 Review of third party workplace reports of on-the-jobperformance by the candidate.

6. Context for assessment 6.1 Assessment may be done in the workplace or in asimulated workplace setting (assessment centers)

6.2 Assessment activities are carried out through TESDAsaccredited assessment center


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UNIT OF COMPETENCY: PROVIDE FOR THE SAFETY OF VIPS


UNIT DESCRIPTOR : This unit covers the knowledge, skills, behaviors and motivations required to ensurethe safety of VIP guests in accommodation establishments.

ELEMENT PERFORMANCE CRITERIABold and ital ic ized termsare elaborated in the Range of Variables

1. Identify potential threats toguest safety

1.1 Resource requirementsare identified and assessed incoordination with security personnel.

1.2 Potential threatswhich may affect the safety of the escortedperson are identified and acted upon according to the situationpresented.

1.3 Persons to be escorted are appropriately advised of all factorswhich may affect their safety.

2. Develop plans and proceduresfor VIP visit

2.1 Appropriate action plans and proceduresare drawn up tomeet the requirements of the visit and particular VIP.

2.2 Appropriate staff are selected to attend to the VIP andparticipate in security arrangements according to select ioncri teriaof establishment.

2.3 Arrangements are made for required resources for visit.2.4 Security checks are arranged to be conducted on relevant

persons.2.5 Special s ecuri ty clearance r equis itesrelevant for the specific

visit are obtained once a clearance is established from securitycheck.

3. Provide all relevant informationto staff

3.1 Relevant information on VIPs visit are communicated to staff,informing them of any out-of-bounds areas.

3.2 Staff are informed of details of visit on a need to know basis,emphasizing strict confidentiality, even to friends and family.

3.3 Special ID cards are issued to bodyguards, police or other VIPstaff for access to back of house, and staff are briefedaccordingly.

3.4 Changes to VIP schedule are communicated immediately toappropriate persons.

3.5 Participation of security and staff involved in all briefings andtraining is ensured as appropriate.

3.6 Staff are given a full briefing immediately prior to the visit.

4. Greet and escort VIPs 4.1 VIP is identified and introduced to appropriate persons.4.2 VIP and party are escorted to designated area according to

assignment instructions.4.3 Safety is monitored at all times using observation skills or through

constant communication with security personnel to identifypersons posing a potential threat to client safety or indicationsof disruptive or potentially disruptive behavior.

4.4 Appropriate responses to changing circumstances are formulatedand reassessed throughout the VIPs stay.


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RANGE OF VARIABLES

VARIABLE RANGE

1. Resource requirements May include but are not limited to:1.1 Personnel1.2 Transport1.3 Firearms1.4 Communication equipment1.5 Barriers, screens and other equipment for sealing access to specific

areas1.6 Maps, location sheets and guidelines for specific premises/areas1.7 Police assistance, to provide road closures, dog searches, etc.1.8 Schedules and running sheets

2. Potential threats May include but are not limited to:2.1 Hazards such as stairways, ledge drop offs, stage barriers2.2 Conflict among members of the crowd2.3 Conflict between security staff and members of the crowd2.4 Demonstrations2.5 Use of alcohol/drugs2.6 Failure to comply with direction/request from authorized person2.7 Hysteria of fans2.8 Mobbing and surging forward of people/fans en masse2.9 People blocking access to premises2.10 Thrown objects2.11 People fainting/falling ill in a crowd

3. Action plans andprocedures

May include but are not limited to:3.1 Roles and responsibilities of personnel3.2 Required resources3.3 Carrying of ID3.4 Appropriate clothing/uniforms

4. VIP May include but is not limited to:4.1 Royalty4.2 Heads of state4.3 Foreign political guests/visitors4.4 Key executive personnel4.5 Pop stars and bands4.6 Other celebrities

5. Selection criteria May include but are not limited to:5.1 Length of service5.2 Recommendations from previous guests5.3 Language skills

6. Special securityclearance requisites

May include but are not limited to:6.1 Top security ID cards6.2 Color coded tags6.3 Bar coded tags6.4 Electronic tags


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VARIABLE RANGE

7. Persons posing apotential threat toclient safety

May include but are not limited to:8.1 Intoxicated persons8.2 Persons under the influence of prohibited substances8.3 Persons causing a public nuisance8.4 Politically motivated persons8.5 Mentally disturbed persons

8. Indications of disruptiveor potentially disruptivebehavior

May include but are not limited to:9.1 Noise build-up9.2 Crowd unrest, agitation and violence9.3 Greater concentration of crowds/crowd rush9.4 Crowds or individuals under the influence of alcohol/drugs9.5 Individuals in an unsuitable or prohibited location


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EVIDENCE GUIDE


Assessment requires evidence that the candidate:1.1 Demonstrated ability to coordinate with security personnel to identify and

assess accurately all factors which might impact on the safety of theescorted person, and the capacity to convey that information to the personand relevant staff when and if appropriate.

1.2 Demonstrated ability to accurately assess a variety of enterprise needs andinstructions, and determine approaches and resources to be applied.

2. Underpinningknowledge

2.1 Procedures regarding the escort of people and security of premises2.2 Distress alarms and signs and actions to be taken

3. Underpinning skills 3.1 Selection, organization and set up of appropriate equipment and resourcesrequired for specific situations

3.2 Observation skills in identifying and assessing likely/potential source ofrisks

3.3 Planning, organization and management skills for assigned personnel3.4 Interpersonal and communication skills required to coordinate will all

relevant personnel

3.5 Developing a action plans and procedures for specific assignments andVIPs3.6 Conveying plans and instructions to security personnel, VIPs and relevant

others3.7 Developing, distributing and explaining time schedules and running sheets3.8 Assessing compatibility and strengths/interests of personnel for particular

tasks and locations

4. Resource implication The following resources MUSTbe provided:4.1 Project or work activities that allow the candidate to demonstrate the ability

to plan for and manage the safety of VIPs in a hospitality or tourismenvironment.

4.2 Involvement and interaction with staff and a security team.

5. Methods of assessm Competency may be assessed through:5.1 Review of documents prepared by the candidate relating to the planningand organizing of safety and security arrangements for VIPs.

5.2 Oral questions to assess knowledge of potential hazards and threats andtheir minimization or management.

5.3 Review of third party workplace reports of on-the-job performance by thecandidate.

6. Context forassessment

6.1 Assessment may be done in the workplace or in a simulated workplacesetting (assessment centers)

6.2 Assessment activities are carried out through TESDAs accreditedassessment center


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UNIT OF COMPETENCY : PROVIDE A LOST-AND-FOUND FACILITY


UNIT DESCRIPTOR : This unit covers the knowledge, skills, behaviors and motivationsrequired to manage a lost-and-found facility.

ELEMENT PERFORMANCE CRITERIABold andItalicized terms are elaborated in the Range Statement

1. Follow lost- and-found procedures 1.1 Appropriate location for the lost-and-found faci l i tyisestablished where required.

1.2 Personnel are informed, or suitable signage is posted, whereappropriate, to indicate location of lost-and-found facility.

1.3 Location where item was found, and date and time when it wasfound are determined.

1.4 Found itemsare carefully received and checked to ensurethey are not dangerous or illegal.

1.5 Dangerous, i llegal or suspic ious-lookin g itemsare reportedto relevant authorities and/or police.

2. Complete documentation and storeitems

2.1 Description of items and other relevant details are recorded inthe appropriate document or register according to companyprocedures.

2.2 Located item is accurately tagged and filed in date order in anappropriate location.

2.3 Valuable items are securely locked and stored appropriately.

3. Follow procedures for itemsclaimed

3.1 ID of the claimant is checked and ownership of the item isensured.

3.2 Acknowledgment of receipt of claimed item is secured fromclaimant and claimant is asked to sign and indicate date ofreceipt and/or follow company procedures for receipt ofclaimed items.

3.3 Address is obtained and items are forwarded when owner isnot able to collect the item personally.


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RANGE OF VARIABLES

VARIABLE SCOPE

1. Lost and found facility May include but are not limited to:1.1 Lost and found cupboard1.2 Venue safe1.3 Temporary storage area

2. Found items May include but are not limited to:2.1 Inexpensive items2.2 Expensive items including cameras, jewelry, cash, clothing2.3 Documentation, credit cards, passports2.4 Dangerous or illegal items

3. Dangerous, illegal or suspicious-looking items

May include but are not limited to:3.1 Drugs3.2 Weapons3.3 Contraband3.4 Explosives3.5 Unusual or unidentified packages or parcels


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EVIDENCE GUIDE

1. Critical aspects of competencyAssessment requires evidence that the candidate:

1.1 Demonstrated ability to complete workplace documentsaccurately including log/lost and found book, files.

1.2 Demonstrated ability to assess whether or not an article isdangerous or illegal.

2. Underpinning knowledge 2.1 Typical systems and procedures for lost and found facilities2.2 Legal requirements for dealing with found items and

children2.3 Company policies and procedures for safe dealing with

dangerous or suspicious goods2.4 Approximate value of typical goods/items found2.5 Identification of illegal or dangerous goods2.6 Knowledge of locations/areas within a particular

establishment or venue

3. Underpinning skills 3.1 Finding out details from people claiming to own foundarticles3.2 Advising other personnel of the location of lost and found

facility3.3 Developing and maintaining an inventory of lost and found

articles3.4 Arranging with front office or appropriate staff to forward

articles left by departed guests3.5 Working out the value of articles found3.6 Responding to a suspicious or unaccompanied article

4. Resource implications The following resources MUST be provided:4.1 Project or work activities that allow the candidate to set up

and operate a lost and found facility in a hospitality ortourism environment.

5. Methods of assessment Competency may be assessed through:5.1 Oral questions to assess knowledge of company policies

and procedures for safe dealing with dangerous orsuspicious goods.

5.2 Review of portfolios of evidence of on-the-job performanceby the candidate.

5.3 Review of third party workplace reports of on-the-jobperformance by the candidate.

6. Context for assessment 6.1 Assessment may be done in the workplace or in asimulated workplace setting (assessment centers).

6.2 Assessment activities are carried out through TESDAsaccredited assessment center.


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DEFINITION OF TERMS

1. ASSET REGISTER - a record of items considered worthy of identification as discrete assets. Aphysical asset register includes information about each asset, such as type of construction andtechnical details. (Details include location, value and construction type).

2. CONTRABAND- smuggled goods

3. IMPREST - a system using loans as control against fraud and theft, most common of which is thepetty cash system

4. STOCKTAKE - the act of inventorying merchandise or the supplies on hand

5. YIELD the rate of return


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_________________________________________________________________________________________________1TRFOOD AND BEVERAGE SERVICE NCIV Promulgated April 2007

CORE COMPETENCIES

UNIT OF COMPETENCY : OPERATE A FOOD OUTLET


UNIT DESCRIPTOR : This unit covers the preparation and service of foods in anoutlet in various venues in the hospitality and tourism industry.



1. Prepare for service1.1 Quantities and quality of products and food items are checked

and restocking is done where necessary.

1.2 Mise-en-placein the kitchen is checked to ensure sufficientand appropriate food items are prepared in order to commenceservice.

1.3 Mise-en-place in the service area is checked to ensurecompleteness, efficiency and timeliness before servicecommences.

1.4 Ongoing requirements for additional food items are met at anappropriate time.

1.5 Display of service area and food items are inspected to ensurecleanliness, hygiene and attractiveness.

1.6 Personal presentation and hygiene of staff are checked toensure requirements are met and maintained throughoutservice.

1.7 Mise-en-place and cooking are checked to ensure they are

carried out in accordance with safety and hygienerequirements.

2. Provide quality customer service2.1 Customer requirements in terms of speed of service, quantity,

quality, additions and modifications to standard recipes andspecial requirements are determined and met.

2.2 Use of customer service skills is checked to ensure polite,efficient and effective service.

2.3 Assistance to customers is checked to ensure that it isprovided, where required, in selection of food items.

2.4 Use of selling skills is checked to ensure that they are

appropriately employed according to enterprise procedures.2.5 Correct operation of equipment is checked to ensure safety

and compliance with manufacturers instructions and principlesof occupational health and safety.

2.6 Work is organized and, where appropriate, in consultation withother team members, to ensure that food is prepared or cookedin a timely manner and ongoing customer service is provided.


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3. Ensure quality of food3.1 Compliance with principles of food safety is ensured during the

entire food production process.

3.2 Portion control is checked to ensure compliance with enterprisestandards and in order to minimize waste.

3.3 Food presentation is checked to ensure attractiveness, absence

of drips or spills, and use of appropriate hot or coldstorage/presentation equipment

4. Manage storage of food 4.1 Storage of food items is checked to ensure compliance withprinciples and practices of hygiene and food safety.

4.2 Stock monitoring, accounting and reordering are checked toensure that they are conducted according to enterpriseprocedures when required.

5. Ensure equipment is properlycleaned and maintained

5.1 Equipment maintenance is monitored to ensure compliancewith manufacturers instructions.

5.2 Cleaning of equipment is checked to ensure that it is donewhere required before, during and after completion of service.


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RANGE OF VARIABLES

VARIABLE RANGE

1. Mise-en-place May include but is not limited to:1.1 Assembling and preparing ingredients for menu items

1.2 Cleaning, peeling and slicing fruits and vegetables1.3 Preparing simple food items such as salads, sandwiches,garnishes, coatings and batters

1.4 Selection and handling (thawing, reconstituting,regenerating, reheating) of portion controlled andconvenience products

1.5 Display of goods in appropriate storage facility

2. EquipmentMay include but are not limited to:

2.1 Microwaves2.2 Deep fryers2.3 Hot plates2.4 Rotisseries

2.5 Pans and urns2.6 Bains marie2.7 Food warmers


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EVIDENCE GUIDE


Assessment requires evidences that the candidate:1.1 Supervised the application of hygiene and safety principles and

procedures1.2 Organized the preparation of a range of foods efficiently and within

realistic industry timeframes1.3 Ensured the quality of customer service within the context of enterprise

policies and procedures2. Underpinningknowledge

2.1 Range of basic cooking skills appropriate to the enterprise which mayinclude:

Hot plate Reheating Microwaving Baking Roasting Boiling Char-grilling, barbecue

2.2 Principles of personal and food hygiene2.3 Safe work practices as required by Occupational Healtn and Safety

legislation and guidelines2.4 Product knowledge of range of food offered

3. Underpinningskills

3.1 Practices of personal and food hygiene3.2 Customer service and communication skills3.3 Waste minimization techniques and environmental considerations in

specific relation to the operation of the outlet

4. Resourceimplications

The following resources MUSTbe provided:4.1 An environment containing sufficient and appropriate food service and

cooking equipment for the preparation and service of food items, to reflectcommercial operating practice

4.2 Use of real ingredients4.3 Preparation and service of food items for customers on more than one

occasion and within industry-realistic time constraints5. Methods of assessme Competency may be assessed through:

5.1 Direct observation of the candidate preparing, cooking and serving fooditems.

5.2 Sampling of items prepared by the candidate.5.3 Inspection of a food service area set up and operated by the candidate5.4 Oral or written questions to test knowledge of hygiene and occupational

health and safety issues related to the cooking and service of food in aparticular outlet

5.5 Review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate.

6. Context forassessment 6.1 Assessment may be done in the workplace or in a simulated workplacesetting (assessment centers)6.2 Assessment activities are carried out through TESDAs accredited

assessment center


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UNIT OF COMPETENCY : PREPARE TENDERS FOR CATERING CONTRACTS


UNIT DESCRIPTOR : This unit covers the skills and knowledge required to preparetenders for catering contracts. This role could be undertakenby senior operating personnel, marketing coordinators,

supervisors or managers within catering or restaurantoperations.



1. Clarify requirements for cateringtenders

1.1 Contents of th e tenderbriefare interpreted accurately andassessed in terms of the organizations capacity to meetstated requirements.

1.2 Action required for development of tender submission isidentified.

1.3 Fixed and variable costs are accurately identified within thebrief.

1.4 Liaison with the customer is undertaken to clarifyrequirements where appropriate.

2. Develop details for inclusion intender

2.1 Proposed products and outcomes are developed to meetrequirements including menus, food and beveragespecification, and styles of service, theme and decor.

2.2 Proposed operational detailsare developed includingmeeting requirements.

2.3 Accurate costings are developed for all proposed productsand services.

2.4 Options are developed to meet, and where possible, exceedthe expectations of the customer.

2.5 Possible competitors are evaluated and appropriatestrategies are developed to address competitive issues.

3. Prepare tender documents3.1 Tender documents are prepared within the designated

timelines in accordance with the requirements of the brief.

3.2 Tender documents are presented in a format that maximizesthe use of presentation and promotional techniques.


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EVIDENCE GUIDE

1. Critical aspects of competencyAssessment requires evidences that the candidate:

1.1 Demonstrated ability to prepare a tender document for aspecific commercial catering contract includingassessment of the brief, coordination of details, accurateand profitable costing and professional presentation.

1.2 Demonstrated knowledge of typical requirements and

formats for catering tender documents.

2. Underpinning knowledge2.1 Components typically required for catering tenders and

detailed knowledge of the operational and cost issuesassociated with each of those components.

2.2 Quality assurance issues related to catering tenders.

3. Underpinning skills3.1 Presentation techniques for tender documents.

4. Resource implications The following resources MUSTbe provided:4.1 Project or work activities that allow the candidate to

prepare a fully-costed tender for a specific catering

contract in a competitive bidding environment.5. Methods of assessment Competency may be assessed through:

5.1 Review of tenders prepared by candidate for a particularevent or catering contract.

5.2 Case studies to assess ability to develop options to meetdifferent tender briefs.

5.3 Review of reports prepared by the candidate detailingthe major issues and factors to be considered whenpreparing tenders for catering contracts.

5.4 Review of portfolios of evidence and third partyworkplace reports of on-the-job performance by thecandidate.

6. Context for assessment 6.1 Assessment may be done in the workplace or in asimulated workplace setting (assessment centers)

6.2 Assessment activities are carried out through TESDAsaccredited assessment center


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UNIT OF COMPETENCY: DEVELOP A FOOD SAFETY PROGRAM


UNIT DESCRIPTOR : This unit covers the development, implementation and evaluation of a food safetyprogram for a hospitality or catering operation where f