Fbs Maintaining Portfolio TM

SAINT PAUL UNIVERSITY SURIGAO
San Nicolas Street, Surigao City
Prepared by:
JEROME P. CORTEZ
TM I Trainee
Submitted to:
MARIFE A. PENA
Trainer
Sector : Tourism
Qualification Title : Food and Beverage Services
Unit of Competency: Prepare the dining room /restaurant area for service
MISSION
In union with Mary, our model and St. Paul, our patron, we strive to become the preferred
educational community marked by our commitments to:
Zealously proclaim Jesus Christ as the Good News to all;

Consistently provide integral Catholic formation, academic excellence, research and
community service;
Proactively respond to the challenges of the changing times in a spirit of collaboration and
resource sharing;
Resolutely build a Gospel-filled witnessing community;
Responsibly manage resources in a spirit of Christian stewardship and good governance
VISION
St. Paul University Surigao, a Paulinian community of learners and believers impelled by the charism
of the Sisters of St. Paul of Chartres, form Christ-centered, competent and responsible persons in the
service of the Church and society
Table of Contents
Workshop Layout
Inventory of Training Resources
Pictures of Workshop/ Facilities with Labels
Waste Disposal System
THE 5S COMMITMENT
MEMORANDUM
PURCHASE REQUEST
OPERATIONAL PROCEDURE
HOUSEKEEPING SCHEDULE
WORKSHOP HOUSKEEPING SCHEDULE
EQUIPMENT MAINTENANCE SCHEDULE
WORKSHOP INSPECTION CHECKLIST
TAG-OUT BILL
INSTPECTION REPORT
WORK REQUEST
WASTE REQUEST
WASTE SEGREGATION LIST
BREAKDOWN/REPAIR REPORT
SALVAGE REPORT
Inventory of Training Resources
Resources for presenting instruction
Print Resources As per TR As per Remarks

Inventory
Manuals 25
Books and Magazines 10
Chart 10
Pictures 50
Brochures and Flyers 50
Billboards and Tarpaulin 10
Non Print Resources As per TR As per Remarks

Inventory
Electronic Media
Web/ Online
CD or DVD-based
Mobile or hand-held
Cellular phones 10
MP4 / ipod 10
PDA 10
Game Consoles 15
TV (Traditional and IP-based) 15
Electronic billboards 5
Resources for Skills practice of Competency #1
Food and Beverages Servicing NC II
Supplies and Materials As per TR As per Remarks

Inventory
Dinner plates, 10 24
Show/service plates, 11-14 6
Salad plates 7-8 24
Fish plates, 8-9 24
Dessert plates, 7-8 24
Side plates or bread plates, 6 24
Soup plate/bowl 24
Cups and saucers 5-6 oz 24
Dinner knives 24
Dinner forks 24
Salad knives 24
Salad forks 24
Fish knives 24
Fish forks 24
Soup spoons (cream and consume) 24
Dessert spoons 24
Dessert forks 24
Teaspoons 24
Cocktail forks 24
Service forks 6
Service spoons 6
Steak knives 24
Butter knives 24
Oyster forks 24
Red wine glasses 24
White wine glasses 24
Water goblets 24
Juice glasses/Hi ball 24
Champagne flute 24
Collins glasses 24
Pilsner glasses/Ice tea glasses 24
Tools As per TR As per Remarks

Inventory
Coffee pot 2
Tea pot 2
Salt and Pepper shakers 4
service trays 6
Silver platters 8
Round (bar) trays 8
Tooth pick holders 4
Napkin holders 6
Sugar containers 3
Creamer containers 3
Sauce/gravy boats 4
Soup tureen 4
Peppermill 2
Food tongs 2
Sauce ladles 2
Soup ladles 2
Cake servers 2
Water pitchers 6
(Room Service) Plate covers 8
Ice buckets with tongs 2

54X54 table cloth 4
Table skirting cloths 2
Rectangular table cloths 2
Side towels 4
16 x16 Cloth Table napkin 30
Equipment As per TR As per Remarks

Inventory
Menu Folders 2
Order pads 2
Bill folder/change trays 2
Waiter station/cabinet 1
Tray stand (optional) 2
Square/rectangular tables (4s/6s) 4
round tables (8s) 2
Dining/Banquet chairs 36
SCHOOL FACADE
SCHOOL FACADE
PRACTICAL WORK AREA
PRACTICAL WORK AREA

TRAINING RESOURCE AREA
LEARNING RESOURCES AREA
CONTEXTUAL LEARNING
SUPPORT SERVICE AREA

INSTITUTIONAL ASSESSMENT AREA
QUALITY CONTROL
AREA
COMPUTER LABORATORY
TRAINERS RESOURCE CENTER
TRAINERS RESOURCE CENTER

WASTE DISPOSAL SYSTEM IN THE WORKSHOP
Waste management or waste disposals are all the activities and actions required to manage
waste from its inception to its final disposal. This includes amongst other things collection,
transport, treatment and disposal of waste together with monitoring and regulation. It also
encompasses the legal and regulatory framework that relates to waste management
encompassing guidance on recycling.
The term normally relates to all kinds of waste, whether generated during the extraction
of raw materials, the processing of raw materials into intermediate and final products, the
consumption of final products, or other human activities, including municipal (residential,
institutional, commercial), agricultural, and social (health care, household hazardous waste,
sewage sludge). Waste management is intended to reduce adverse effects of waste
on health, the environment or aesthetics
The workshop area for Food and Beverages Servicing NCII supports this waste management
and observes several ways on proper waste disposal. The following enumerates procedures
not just on maintaining order and cleanliness on the workshop area but also making ways
on recycling and proper disposal of wastes.
WHY IS PROPER DISPOSAL IMPORTANT?
We are responsible to implementing measure to detect, correct and enforce against illegal
dumping of pollution unto streets, gutters, and storm drain system. Properly dispose of
waste, and recycle when possible to eliminate illegal discharge. Reduce, reuse and recycle
hazardous and non-hazardous waste when possible.
REDUCE
The first step in reducing the amount of waste a restaurant is to conduct a waste audits
allow you to physically see what waste is being produced in your facility. It is somewhat
unpleasant experience but a very valuable tool in reducing waste. A waste audit how to is
provided here.
Here are some of things you can do to reduce the waste:
1. Repairing items you already own is not only good for the environment; it can save
you money too!
2. Unwanted electronic equipment must therefore either be donated for reuse or sent
for recycling.
3. Electronic equipment that is broken or obsolete must be properly disposed or sent
for recycling.
4. Print on both sides of the paper to reduce paper wastage.
5. Use electronic mail to reach out to people instead of sending paper mail.
6. Remove your name from the mailing lists that you no longer want to receive.
REUSE
One mans trash is anothers treasure. How often have you thrown away something just
because youre done with it? If youre willing to spend just a little time, you can donate your
unwanted materials to someone in need.
Reuse IT equipment before recycling them.

Reusing old computers is a form of recycling with so much more benefits; no
electronic waste will be sent to a landfill, computer equipment sustains s longer life
shelf than the industry changes.
To reuse as much unwanted IT equipment that we collect as possible. Collect,
refurbish and reuse IT equipment that could otherwise end up in landfill sites.
Make reused IT equipment accessible to organizations, charities and people who
might otherwise not have access to it.
Care about society and the environment and are dedicated to making a positive
impact.
RECYCLING
Computer recycling is the disassembly and separation of components and raw materials of
waste electronics
What computer equipment can be recycled?

it is possible to recycle many parts of an IT system, particularly monitors, PCs and
servers.
Computer peripherals, such as printers and scanners, can also be recycled, as can
landline and mobile phones.
However, some elements of an IT system may need particular expertise to recycle,
with PCs, for example, tending to have heavy metals in their circuit boards.
Prepared by:
JEROME P. CORTEZ
5S PROGRAM IN THE INSTITUTION

5S is the name of a workplace organization method that uses a list of
five Japanese words: seiri, seiton, seiso, seiketsu, and shitsuke. Transliterated into Roman
Script, they all start with the letter "S". The list describes how to organize a work space for
efficiency and effectiveness by identifying and storing the items used, maintaining the area
and items, and sustaining the new order. The decision-making process usually comes from a
dialogue about standardization, which builds understanding among employees of how they
should do the work.
What are the Five S?

5S stands for the Japanese words seire (tidiness), seiton (orderliness) seiso (cleaniness),
seiketsu (standardization), and shitsuke (discipline). These translations have been changed
from Japanese to English a s follows to maintain the 5Ss:
5S PROGRAMS
SORTING (Seiri)
The first step in a 5S Program is Sort. "Sorting"
means to sort through & separate everything in each work
area. Keep only what is necessary. Materials, tools,
equipment and supplies that are not frequently used should
be moved to a separate, common storage area. Items that
are not used should be discarded or recycled. Don't keep
things around just because they might be used, someday.
5S Sorting itself involves five steps:
1. Cleaning
2. Classifying
3. Ownership
4. Red Tagging
5. Recycling / Reassignment
SET IN ORDER / STRAIGHTEN (Seiton)
This is the second step in a 5S program: organize,

arrange, and identify everything in a work area, as well as
throughout the facility, so that items can be efficiently and
effectively retrieved and returned to their proper storage
location.
A variety of names have been used for the second step of 5S.
These names include:
Set in Order
Systematic Organization
Systematize
Straightening out
Simplify
SHINE / SWEEP (Seiso)
The third step of the 5S Program entails a thorough

cleaning. The first step of 5S involved cleaning up the clutter
and sorting out what was needed from those tools, materials,
and supplies that are not frequently needed. In the second step
everything was straightened up and put away in its proper
storage location. The third step entails a thorough cleaning of
the area, equipment, and tools.
STANDARDIZE (Seiketsu)
The fourth step in a 5S program is to make your 5S
practices effective and efficient. This is accomplished by
simplifying and standardizing. With the first three steps already
completed, the effects and benefits of 5S can be seen. Time
wasted looking for needed tools has been eliminated. Safety
hazards from clutter and debris no longer exist. Early
maintenance is keeping equipment online and producing
needed
SUSTAIN (Shitsuke)
The fifth and final "S" in the 5S Program is called
sustain. With the first three steps of 5S completed sort, set in
order, and shine and with the best practices that efficiently
and effectively result in those three steps being accomplished
having been set in standards, you might think you are done.
But, this fifth step is a critically important one, without which 5S
will eventually fail. 5S Sustain is defined as: on-going training
and maintaining the established 5S standards.
Training is crucial for 5S success. People need to be reminded
about the requirements of the established 5S standards. When there are changes that will effect
your 5S program -- such as new equipment, new products, new work rules -- make the needed
changes in the standards to accommodate those changes, and provide training on the new
standards.
JUSTIFICATION LETTER
October 23, 2017

Name
Address
Sir,
I would like to present to you the list of Tools, Materials and Equipment needed for the
opening of our new specialization under Tourism sector the Food and Beverages Servicing
NC II, this school year 2017-2018. This request will be undergone the proper procurement
process set by the Government.
Respectfully yours,
JEROME P. CORTEZ
FBS NC II TRAINER
Approved by:
Name
PURCHASE REQUEST
Division: PR No.: 001 Date: October 23, 2017
School: Saint Paul University Surigao

Stock No. Unit Item Description Qty. Estimated Estimated
Unit Cost Cost
1 Unit LED Monitor 40 1 16,100.00 16,100.00
2 Desktop Computer 20 15,000.00 300,000.00
3 LCD Projector 1 22,500.00 22,500.00
4 Printer 2 7,000.00 14,000.00
5 Ergonomic computer 25 300.00 7,500.00
tables and chairs
6 Scanner 1 6,500.00 6,500.00
7 Digital Camera 2 10,500.00 21,000.00
Total: 387,600.00
Purpose:
FOR FOOD AND BEVERAGES SERVICING NC II TRAINING USE.
Requested by: Approved by:
Signature: JEROME P. CORTEZ

Printed Name: FBS NC II Trainer School Director
Designation:
Template # 1
OPERATIONAL PROCEDURE
Equipment Type: DESKTOP COMPUTER
Equipment Code: 88990VGD-306798-MPBTH
Location: PRACTICAL WORK AREA
Operation Procedure:
Steps / Procedures:
Read instruction manual.

Plug in the power cord.
Switch on the AVR and then turn on the system Unit.
Switch on the internet connection.
When turning off the computer check all the tabs and windows before clicking the
shutdown button.
Switch off the AVR and then remove the plug from the outlet.
Double check everything before leaving the area.
Prepared by:
JEROME P. CORTEZ
Trainer
Template # 2
HOUSEKEEPING SCHEDULE
Qualification Station/Bldg. Welding (WAF)
Area/Section
In-Charge
Schedule for the 2nd Semester, 2011

Responsible Daily Every Weekly Every Monthly Remarks
ACTIVITIES
Person other 15th Day
Day
1. Clean and check computer units/
accessories from dust and oil;
dry and properly laid-out/
secured/stable
2. Clean and free computer booths
from dust/rust /gums,
3. Clean and arrange working tables

according to floor plan/lay-out;
check stability
4. Clean and check floor, walls,
windows, ceilings
graffiti/dust/rust
cobwebs and
outdated/unnecessary
objects/items
obstructions
any used materials/scraps
(slugs, stubs) spilled liquid
open cracks (floor)
5. Clean and check work shop

ventilation and illumination by
dusting lamps/bulbs, replacing
non-functional lamps and
keeping exhaust clean
6. Clean and check computer set -
monitor, CPU, keyboards, mouse
free, unnecessary markings,
dust; cables and plugs are in
order; well-arranged; all items
functional
7. Clean, inspect air conditioning
equipment:
keep screen and filter free
from dust/rust
Check selector knobs if in
normal positions and are
functional
Check if drainage is OK
8. Clean, check and maintain Tool
Room
Free of dust, not damp
Tools in appropriate
positions/locations
With visible labels/signage
Logbook and forms are
complete, in order and
updated
Lights, ventilation OK
10. Clean and check Rest Room
Urinals, bowls, wash basins,
walls and partitions are free
from stains, dirt, oils, graffiti
and unnecessary objects;
Ceilings free from cobwebs
and dangling items
Floor is kept dry; no broken
tiles or protruding objects
Equipped with dipper and
pails; properly located after
use
Water systems is functional:
no dripping/damaged
faucets or pipes
Drainage system is working,
no water-clogged areas
No offensive odor
Lights /Ventilation OK
9. Clean and check wash area:
Walls/Floors- free from
oils, molds, broken tiles,
gums, stains or graffiti
Drainage system is
functional
Water system functional; no
dripping faucets or leaking
pipes
Free from unnecessary
objects (mops, rags)
10. Clean and maintain work shop
surroundings by sweeping/
removing fallen leaves,
branches, debris and other
refuse, impounded water,
clearing pathways of
obstructions
11. Disposal of waste materials
(Follow waste segregation
system)
Prepared by:
JEROME P. CORTEZ
Trainer
Template # 3
WORKSHOP HOUSEKEEPING SCHEDULE
DAILY TASK YES NO
Dispose segregated waste; clean garbage cans
Sweep floors; if wet, wipe dry
Wipe and clean whiteboards
Clean and arrange working tables
Clean and check mounting of machines/equipment
Before leaving, collect stubs and other welding wastes.
WEEKLY TASK YES NO
Clean posters, visual aids and update accomplishment/Progress Charts
Clean bulbs/lamps/ceilings/walls
Clean/Wash of windows/glasses/mirrors
Clean and check tools, machines, supplies, materials
Sanitize garbage receptacles
Empty water collector; clean body of Water Dispenser
MONTHLY TASK YES NO
Conduct inventory
Clean and arrange tool room
Inspect electrical system; clean cables, wires
Clean instructional materials & modules; arrange and put in order
Inspect and clean air-conditioning equipment filter; clean body
Prepared by:
JEROME P. CORTEZ
Trainer
Template # 4
EQUIPMENT MAINTENANCE SCHEDULE*

8 HOURS 50 Hours 100 HOURS
Dispose segregated waste; Clean posters, visual aids Conduct inventory
clean garbage cans. and update Clean and arrange tool room
Sweep floors; if wet, wipe
accomplishment/Progress Inspect electrical system; clean cables,
Charts wires
dry
Clean/Wash of Clean instructional materials & modules;
Wipe and clean
windows/glasses/mirrors arrange and put in order
whiteboards
Clean and check tools, Inspect and clean air-conditioning
Clean and arrange working machines, supplies, equipment filter; clean body
tables materials
Clean and check mounting Sanitize garbage
of machines/equipment receptacles
Before leaving, collect Empty water collector;
stubs and other welding clean body of Water
wastes. Dispenser
Template # 5

EQUIPMENT TYPE VGD LCD Projector (Canon)
EQUIPMENT CODE VGD LCDPC - 01
LOCATION Practical work Area
Schedule for the Month of March
MANPOWER Daily Every Weekly Every Monthly Remarks

ACTIVITIES Other 15th
Day Day
1. Remove the air filter IT operations

assembly from your Personnel
projector housing. Read the
instruction manual of your
projector to see how to
unlatch and remove the
filter
2. Vacuum the filter both inside IT operations
and out. Airflow is Personnel
important for cooling the
lamp assembly and
electronics but dust inside
your projector will make for
a poor image. If your air
filter is particularly dirty,
gently rinse it with soapy
water. Let it dry completely
3. Replace the air filter in its IT operations
housing and insert the Personnel
housing back into the
projector body.
4. Wipe the outer surface of the IT operations

lens or lens cover with the Personnel
lens brush or dry lint-free
cloth. If dust and grime
remain on the surface, go to
the next step. Otherwise
youre done with the
recommended
maintenance.
5. Dampen the clean lint free

cloth with the water or
isopropyl alcohol. Gently
drag it across the surface of
the lens or lens cover. Be
gentle because you can
scratch the glass if you rub
too vigorously.
Prepared by:
JEROME P. CORTEZ
FBS NC II TRAINER
Template # 6
WORKSHOP INSPECTION CHECKLIST
Qualification FOOD AND BEVERAGES SERVICING NC II

Area/Section COMPUTER LABORATORY In-Charge JEROME P. CORTEZ
YES NO INSPECTION ITEMS
1. Are the computer units/ accessories free from dust? Secured/ stabled?
2. Are the computer tables, chairs and cabinets free from dust/rust/gums/garbage?
3. Are the working tables clean and arranged according to floor plan/lay-out? Did you check for
stability?
4. Are the floor, doors, walls, windows, ceiling cleaned and checked?
graffiti/dust/rust
cobwebs and outdated/unnecessary objects/items
obstructions of any used materials/garbage (papers, cables) open cracks (floor)
5. Is the computer laboratory ventilation and illumination clean and free by dusting lamps/bulbs,
replacing non fictional lamps.
6. Are the computer set monitor , CPU, keyboards and mouse free from unnecessary markings,
dust? Cables and plugs are in order? Well-arranged? All items functional?
7. Are the air conditioning equipment, screen and filter free from dust/rust?
Remarks: FBS NC II Learning Stations are cleaned, maintained and safety and it is
ready to use.
Inspected by: Date: October 23, 2017
Prepared by:
JEROME P. CORTEZ
FBS NC II Trainer
Template # 7
EQUIPMENT MAINTENANCE INSPECTION CHECKLIST

Equipment Type : LCD PROJECTOR (CANON)
Property Code/Number : VGD LCDPC-01
Location : PRACTICAL WORK AREA
YES NO INSPECTION ITEMS
1. Is the air filter assembly removed?
2. Is the air filter cleaned and dried?
3. Is the air filter returned to its housing and housing is inserted back into the projector body?
4. Is the outer surface freed from dust?
Remarks: The LCD Projector must ne handled with care and knowledge in order to
prolong the life /usage. It should be keep by the responsible person in-charge for
the welfare of the school.
Inspected by: Date:
Prepared by:
JEROME P. CORTEZ
FBS NC II Trainer
Template # 8
INSPECTION REPORT
FACILITY TYPE INCIDENT ACTION TAKEN PROGRAMS/
REMARKS
Printer Non-functional Replace Damaged
Internet Connection Malfunction Repair Reinstall
TV Monitor Non-functional Replace Damaged
Desktop Computer Non-Functional Replace Damaged
Prepared by:
JEROME P. CORTEZ
FBS NC II Trainer
Template # 9
Unit No. Description:
Z170-PRO LGA ATX Motherboard

1151
Observation: The practical
Date Reported:
Reported by:
Activity: Date completed:
Signature:
Spare parts used:

Template # 9
DANGER/CAUTION TAG-OUT INDEX AND RECORD AUDITS
LOG DATE TYPE (DANGER/CAUTION) DESCRIPTION DATE COMPLETED

SERIAL ISSUED (System
Components, Test
reference, etc.)
Prepared by: Approved by:
______________________ _______________________
Trainer Supervisor
Template # 10
WASTE SEGREGATION LIST
Section/Area
Generated/Accumulated WASTE SEGREGATION METHOD

Waste
Recycle Compost Dispose
Excess Bondpaper
Ink Bottle
Used Tarpaulin
Template # 11
Area/Section : __________________________________
In-Charge : __________________________________
FACILITY TYPE PART ID RECOMMENDATION

Table of the trolley To be replaced to another
Trolley trolley
System unit Motherboard For instructional purposes
Reported by: Date:
____________________________________ _____________________
Signature over Printed Name
Template # 12
BREAKDOWN/REPAIR REPORT
Property ID Number
Property Name
Location
Findings Recommendations
Inspected by: Reported to:

Date: Date:
Assigned to: Received Assignment:

Date: Date:
Subsequent Action Taken: Recommendation:

By Technician: Reported to:
Date: Date:

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SAINT PAUL UNIVERSITY SURIGAO

San Nicolas Street, Surigao City

Zealously proclaim Jesus Christ as the Good News to all;

Resources for presenting instruction

Print Resources As per TR As per Remarks

Books and Magazines 10

Brochures and Flyers 50

Billboards and Tarpaulin 10

Non Print Resources As per TR As per Remarks

TV (Traditional and IP-based) 15

Food and Beverages Servicing NC II

Supplies and Materials As per TR As per Remarks

Show/service plates, 11-14 6

Salad plates 7-8 24

Fish plates, 8-9 24

Dessert plates, 7-8 24

Side plates or bread plates, 6 24

Cups and saucers 5-6 oz 24

Soup spoons (cream and consume) 24

White wine glasses 24

Juice glasses/Hi ball 24

Pilsner glasses/Ice tea glasses 24

Tools As per TR As per Remarks

Salt and Pepper shakers 4

Round (bar) trays 8

Tooth pick holders 4

(Room Service) Plate covers 8

Ice buckets with tongs 2

Table skirting cloths 2

Rectangular table cloths 2

16 x16 Cloth Table napkin 30

Equipment As per TR As per Remarks

Bill folder/change trays 2

Tray stand (optional) 2

Square/rectangular tables (4s/6s) 4

round tables (8s) 2

PRACTICAL WORK AREA

PRACTICAL WORK AREA

TRAINING RESOURCE AREA

LEARNING RESOURCES AREA

SUPPORT SERVICE AREA

INSTITUTIONAL ASSESSMENT AREA

TRAINERS RESOURCE CENTER

TRAINERS RESOURCE CENTER

Reuse IT equipment before recycling them.

What computer equipment can be recycled?

5S PROGRAM IN THE INSTITUTION

What are the Five S?

5S Sorting itself involves five steps:

SET IN ORDER / STRAIGHTEN (Seiton)

This is the second step in a 5S program: organize,

SHINE / SWEEP (Seiso)

The third step of the 5S Program entails a thorough

October 23, 2017

Division: PR No.: 001 Date: October 23, 2017

School: Saint Paul University Surigao

Requested by: Approved by:

Signature: JEROME P. CORTEZ

Equipment Type: DESKTOP COMPUTER

Equipment Code: 88990VGD-306798-MPBTH

Location: PRACTICAL WORK AREA

Read instruction manual.