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REGULATIONS
TOURISM PROMOTION
SERVICES NC II
TOURISM SECTOR
_________________________________________________________________________________________________
FOOD AND BEVERAGE SERVICE NCIII
Promulgated
TABLE OF CONTENTS
TOURISM SECTOR
TOURISM PROMOTION SERVICES NC II
Page No.
SECTION 1
SECTION 2
COMPETENCY STANDARDS
SECTION 3
2-19
20-44
45-60
TRAINING STANDARDS
3.1
3.2
3.3
3.4
3.5
3.6
3.7
SECTION 4
Basic Competencies
Common Competencies
Core Competencies
Curriculum Design
Training Delivery
Trainee Entry Requirements
List of Tools, Equipment and Materials
Training Facilities
Trainers Qualifications
Institutional Assessment
61-65
66
67
67
68
68
68
69
COMPETENCY MAP
70
DEFINITION OF TERMS
71
ACKNOWLEDGMENTS
72-73
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TOURISM PROMOTION SERVICES NCII
Promulgated
BASIC COMPETENCIES
500311105
500311106
500311107
500311108
CODE NO.
COMMON COMPETENCIES
TRS311201
TRS311202
TRS311203
TRS311204
TRS311205
CODE NO.
CORE COMPETENCIES
TRS341335
TRS341336
TRS341337
TRS341338
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TOURISM PROMOTION SERVICES NCII
Promulgated
UNIT CODE
500311105
UNIT DESCRIPTOR
ELEMENT
2. Participate in
workplace meetings
and discussions
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TOURISM PROMOTION SERVICES NCII
Promulgated
ELEMENT
3. Complete relevant
work related
documents
PERFORMANCE CRITERIA
Bold and italicized terms are elaborated in the
Range of Variables
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TOURISM PROMOTION SERVICES NCII
Promulgated
RANGE OF VARIABLES
VARIABLE
1. Appropriate sources
RANGE
1.1. Team members
1.2. Suppliers
1.3. Trade personnel
1.4. Local government
1.5. Industry bodies
2. Medium
2.1. Memorandum
2.2. Circular
2.3. Notice
2.4. Information discussion
2.5. Follow-up or verbal instructions
2.6. Face to face communication
3. Storage
4. Forms
5. Workplace interactions
6. Protocols
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TOURISM PROMOTION SERVICES NCII
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EVIDENCE GUIDE
1. Critical aspects of
competency
2. Underpinning
knowledge
3. Underpinning
skills
addition,
5. Methods of
assessment
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TOURISM PROMOTION SERVICES NCII
Promulgated
6. Context for
Assessment
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TOURISM PROMOTION SERVICES NCII
Promulgated
UNIT OF COMPETENCY:
UNIT CODE
500311106
UNIT DESCRIPTOR
ELEMENT
PERFORMANCE CRITERIA
Bold and italicized terms are elaborated in the
Range of Variables
1. Describe team role and 1.1. The role and objective of the team is identified
scope
from available sources of information
1.2. Team parameters, reporting relationships and
responsibilities are identified from team
discussions and appropriate external sources
2. Identify own role and
responsibility within
team
3. Work as a team
member
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TOURISM PROMOTION SERVICES NCII
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RANGE OF VARIABLES
VARIABLE
1. Role and objective
of team
RANGE
1.1. Work activities in a team environment with
enterprise or specific sector
1.2. Limited discretion, initiative and judgement maybe
demonstrated on the job, either individually or in a
team environment
2. Sources of
information
3. Workplace context
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TOURISM PROMOTION SERVICES NCII
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EVIDENCE GUIDE
1. Critical aspects of Assessment requires evidence that the candidate:
competency
1.1
Operated in a team to complete workplace activity
1.2
1.3
1.4
1.5
1.6
Reported outcomes
2.1
Communication process
2.2
Team structure
2.3
Team roles
2.4
3. Underpinning
skills
3.1
4. Resource
implications
2. Underpinning
knowledge
5. Methods of
assessment
6. Context for
Assessment
4.1
4.2.
5.2
5.3.
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TOURISM PROMOTION SERVICES NCII
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UNIT OF COMPETENCY:
UNIT CODE
500311107
UNIT DESCRIPTOR
ELEMENT
1. Integrate personal
objectives with
organizational goals
3.
Maintain professional
growth and
development
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RANGE OF VARIABLES
VARIABLE
RANGE
1. Evaluation
2. Resources
2.1 Human
2.2 Financial
2.3 Technology
2.3.1 Hardware
2.3.2 Software
4. Recognitions
4.1
4.2
4.3
4.4
4.5
4.6
Recommendations
Citations
Certificate of Appreciations
Commendations
Awards
Tangible and Intangible Rewards
5. Licenses and/or
certifications
5.1
5.2
5.3
5.4
National Certificates
Certificate of Competency
Support Level Licenses
Professional Licenses
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EVIDENCE GUIDE
1. Critical aspects of
competency
2. Underpinning
knowledge
3. Underpinning
skills
4. Resource
implications
5. Methods of
assessment
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6. Context for
assessment
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UNIT OF COMPETENCY :
UNIT CODE
500311108
UNIT DESCRIPTOR
ELEMENT
2.
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PERFORMANCE CRITERIA
ELEMENT
RANGE OF VARIABLES
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VARIABLE
RANGE
1.
Safety regulations
2.
Hazards/Risks
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VARIABLE
RANGE
3. Contingency measures
4.
PPE
6.1
6.2
6.3
6.4
Medical/Health records
Incident reports
Accident reports
OHS-related training completed
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EVIDENCE GUIDE
1. Critical aspects of
competency
2.
Underpinning
knowledge
3. Underpinning
skills
Communication skills
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4. Resource
implications
5. Methods of
assessment
6. Context for
assessment
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COMMON COMPETENCIES
UNIT OF COMPETENCY : DEVELOP AND UPDATE INDUSTRY KNOWLEDGE
UNIT CODE
: TRS311201
UNIT DESCRIPTOR
ELEMENT
1. Seek information on the
industry
2. Update industry
knowledge
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RANGE OF VARIABLES
VARIABLE
1. Information sources
RANGE
May include but are not limited to :
1.1 Media
1.2 Reference books
1.3 Libraries
1.4 Unions
1.5 Industry associations
1.6 Industry journals
1.7 Internet
1.8 Personal observation and experience
2. Information to assist
effective work
performance
Liquor
Hygiene
Gaming
Workers compensation
Consumer protection
Duty of care
Building regulations
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EVIDENCE GUIDE
1. Critical aspects
of competency
2. Underpinning
knowledge
2. Underpinning
skills
4. Resource
implications
5. Methods of
assessment
6. Context for
assessment
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UNIT OF COMPETENCY :
UNIT CODE
TRS311202
UNIT DESCRIPTOR
ELEMENT
1. Follow hygiene procedures
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RANGE OF VARIABLES
VARIABLE
1. Hygiene procedures
RANGE
May include but are not limited to:
1.1 Safe and hygienic handling of food and beverage
1.2 Regular hand washing
1.3 Correct food storage
1.4 Appropriate and clean clothing
1.5 Avoidance of cross-contamination
1.6 Safe handling disposal of linen and laundry
1.7 Appropriate handling and disposal of garbage
1.8 Cleaning and sanitizing procedures
1.9 Personal hygiene
2. Hygiene risk
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EVIDENCE GUIDE
1. Critical aspects
of competency
2. Underpinning
knowledge
3. Underpinning
skills
4. Resource
implications
5. Methods of
assessment
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: TRS311203
UNIT DESCRIPTOR
ELEMENT
1. Plan and prepare for
task to be undertaken
3. Access information
using computer
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ELEMENT
4. Produce/output data
using computer system
PERFORMANCE CRITERIA
Bold and italicized terms are elaborated in the
Range of Variables
5. Maintain computer
equipment and systems
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RANGE OF VARIABLES
VARIABLE
1. Hardware and peripheral
devices
RANGE
May include but are not limited to:
1.1. Personal computers
1.2. Networked systems
1.3. Communication equipment
1.4. Printers
1.5. Scanners
1.6. Keyboard
1.7. Mouse
2. Software
3. OH & S guidelines
4. Storage media
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VARIABLE
5. Ergonomic guidelines
RANGE
May include but are not limited to:
5.1. Types of equipment used
5.2. Appropriate furniture
5.3. Seating posture
5.4. Lifting posture
5.5. Visual display unit screen brightness
6. Desktop icons
7. Maintenance
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EVIDENCE GUIDE
1. Critical aspect of
competency
2. Underpinning
knowledge
3. Underpinning
skills
4. Resource
implications
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5. Methods of
assessment
6. Context for
assessment
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: TRS311204
UNIT DESCRIPTOR
ELEMENT
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RANGE OF VARIABLES
VARIABLE
1. Health, safety and security
procedures
RANGE
May include but are not limited to :
1.1 Use of personal protective clothing and
equipment
1.2 Safe posture including sitting, standing, bending
1.3 Manual handling including lifting, transferring
1.4 Safe work techniques including knives and
equipment, handling hot surfaces, computers
and electronic equipment
1.5 Safe handling of chemicals, poisons and
dangerous materials
1.6 Ergonomically sound furniture and work stations
1.7 Emergency fire and accident
1.8 Hazard identification and control
1.9 Security of documents, cash, equipment, people
1.10 Key control systems
2. Breaches of procedure
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VARIABLE
3. Emergency
RANGE
May include but is not limited to :
3.1 Personal injuries
3.2 Fire
3.3 Electrocution
3.4 Natural calamity i.e. earthquake/flood
3.5 Criminal acts i.e. robbery
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EVIDENCE GUIDE
1. Critical aspects
of competency
2. Underpinning
knowledge
2.1 Communication
2.1.1 Interactive communication with others
2.1.2 Interpersonal skills
2.1.3 Good working attitude
2.1.4 Ability to work quietly; with cooperation; patience,
carefulness, cleanliness and aesthetic values
2.1.5 Ability to focus on task at hand
2.2 Systems, Processes and Operations
2.2.1 Workplace health, safety and security procedures
2.2.2
Emergency procedures
2.2.3
Personal presentation
2.3.2
2. 3.3
5S Implementation
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3. Underpinning
skills
4. Resource
implications
5. Methods of
assessment
6. Context for
assessment
Written examination
5.2
Practical demonstration
5.3
Interview
6.1
6.2
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UNIT OF COMPETENCY:
UNIT CODE
TRS311205
UNIT DESCRIPTOR
ELEMENT
1. Greet customer
3. Deliver service to
customer
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PERFORMANCE CRITERIA
Bold and italicized items are elaborated in the
Range of Variables
ELEMENT
4. Handle queries through
telephone, fax machine,
internet and email
4.1
5. Handle complaints,
evaluation and
recommendations
5.1
5.2
5.3
5.4
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RANGE OF VARIABLES
VARIABLE
RANGE
3. Interpersonal skills
4. Customer needs
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VARIABLE
5. Enterprise procedure
RANGE
May include but is not limited to:
5.1 Modes of greeting and farewelling
5.2 Addressing the person by name
5.3 Time-lapse before a response
5.4 Style manual requirements
5.5 Standard letters and proformas
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EVIDENCE GUIDE
1. Critical aspects of
competency
2. Underpinning
knowledge
2.1 Communication
2.1.1 Interactive communication with others
2.1.2 Interpersonal skills/ social graces with
sincerity
2.2 Safety Practices
2.2.1 Safe work practices
2.2.2 Personal hygiene
2.3 Attitude
2.3.1 Attentive, patient and cordial
2.3.2 Eye-to-eye contact
2.3.3 Maintain teamwork and cooperation
2.4 Theory
2.4.1 Selling/upselling techniques
2.4.2 Interview techniques
2.4.3 Conflict resolution
2.4.4 Communication process
2.4.5 Communication barriers
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3. Underpinning skills
4. Resource
implications
5. Methods of
assessment
6. Context for
assessment
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CORE COMPETENCIES
UNIT OF COMPETENCY:
UNIT CODE
TRS341335
UNIT DESCRIPTOR
ELEMENT
1. Access information on an
automated system
PERFORMANCE CRITERIA
Bold and italicized terms are elaborated in the
Range of Variables
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RANGE OF VARIABLES
VARIABLE
1. Information
requirements
RANGE
May include but are not limited to:
1.1 Costs
1.2 Rates
1.3 General destination information
1.4 Transportation
1.5 Accommodation
1.6 Attractions
1.7 Schedules for any tourism product or service
1.8 Booking requirements
2. Automated system
3. Features of the
system
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EVIDENCE GUIDE
1. Critical aspects of
competency
2. Underpinning
knowledge
3. Underpinning
skills
4. Resource
implications
5. Methods of
assessment
6. Context for
assessment
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UNIT OF COMPETENCY:
UNIT CODE
: TRS341336
UNIT DESCRIPTOR
ELEMENT
1. Develop destination
knowledge
2. Update destination
knowledge
3. Provide destination
information and advice
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RANGE OF VARIABLES
VARIABLE
1. Information sources
RANGE
May include but are not limited to:
1.1 Destination and product library of the company
1.2 Internet
1.3 Local government tourism authority information
systems
1.4 National government tourism authority
information systems
1.5 Brochures
1.6 Sales kits
1.7 Supplier information kits
1.8 Product manuals
1.9 Advertising fliers
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EVIDENCE GUIDE
1. Critical aspects of
competency
2. Underpinning
knowledge
3. Underpinning
skills
4. Resource
implications
5. Methods of
assessment
6. Context for
assessment
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: TRS341337
UNIT DESCRIPTOR
ELEMENT
PERFORMANCE CRITERIA
Bold and italicized terms are elaborated in the Range of
Variables
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RANGE OF VARIABLES
VARIABLE
1. Sources of product information
RANGE
May include but are not limited to:
1.1 Principal or supplier of the product
1.2 Product library of the company
1.3 Internet
1.4 Company-designed information systems eg.
inventory control base
1.5 Local government tourism authority
information systems
1.6 National government tourism authority
information systems
1.7 Central reservations systems (CRS)
1.8 Brochures
1.9 Timetables
1.10
Sales kits
1.11
1.12
Product manuals
1.13
Advertising fliers
1.14
Manufacturers specifications
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VARIABLE
RANGE
3.5 Booking procedures
3.6 Point of departure
3.7 Touring inclusions and exclusions
3.8 Technical specifications for audiovisual and
other meetings and events equipment
3.9 Specifications for products to be branded with
corporate details
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EVIDENCE GUIDE
1. Critical aspects of
competency
2. Underpinning
knowledge
3. Underpinning
skills
4. Resource
implications
5. Methods of
assessment
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6. Context for
assessment
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UNIT OF COMPETENCY
UNIT CODE
: TRS341338
UNIT DESCRIPTOR
ELEMENT
PERFORMANCE CRITERIA
Bold and italicized terms are elaborated in the Range of
Variables
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ELEMENT
PERFORMANCE CRITERIA
Bold and italicized terms are elaborated in the Range of
Variables
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RANGE OF VARIABLES
VARIABLE
1. Specific customer needs and
preferences
RANGE
May include but are not limited to:
1.1
1.2
Family status
1.3
Age
1.4
Gender
1.5
Available budget
1.6
Time available
1.7
Special interests
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EVIDENCE GUIDE
1. Critical aspects of
competency
2. Underpinning
knowledge
3. Underpinning
skills
4. Resource
implications
5. Methods of
assessment
6. Context for
assessment
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SECTION 3
TRAINING STANDARDS
These guidelines are set to provide the Technical and Vocational Education and
Training (TVET) providers with information and other important requirements to consider
when designing training programs for TOURISM PROMOTION SERVICES NC II.
The guidelines include information on curriculum design, training delivery, trainee
entry requirements, tools and equipment, training facilities, and trainers qualification
among others.
NC Level: II
20 Hrs. (Basic)
28 Hrs. (Common)
24 Hrs. (Core)
Course Description:
This course is designed to enhance the knowledge, skills, behavior and
motivations in accordance with industry standards. It covers the basic, common and core
competencies required for the NCII level in Tourism Promotion Services. The
competencies for sales/office operations include operating an automated information
system, sourcing and providing destination information and advice, accessing and
interpreting product information, and promoting tourism products and services. It also
includes competencies on developing and updating industry knowledge, observing
workplace hygiene procedures, performing computer operations and workplace and
safety practices, and providing effective customer service.
3.1
CURRICULUM DESIGN
BASIC COMPETENCIES
Unit of
Competency
1. Participate in
workplace
communication
Learning Outcomes
1.1 Obtain and convey
workplace
information
1.2 Complete relevant
work related
documents
1.3 Participate in
workplace meeting
and discussion
Methodology
Assessment
Approach
Group
discussion
Demonstration
Interaction
Interviews/
questioning
Observation
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Unit of
Competency
2. Work in a team
environment
3. Practice career
professionalism
4. Practice
occupational
health and
safety
Learning Outcomes
Methodology
Assessment
Approach
Discussion
Demonstration
Interaction
Observation
Discussion
Demonstration
Interaction
Observation
Discussion
Observation
Plant tour
Interview
Interviews/
questioning
Interviews/
questioning
Symposium
COMMON COMPETENCIES
Unit of
Competency
1. Develop and
update industry
knowledge
Learning Outcomes
1.1 Identify and access
key sources of
information on the
industry
1.2 Access, apply and
share industry
information
1.3 Update continuously
relevant industry
knowledge
Methodology
Lecture
Group
Discussion
Individual/Group
Assignment
Assessment
Approach
Interviews/
Questioning
Individual/Gro
up Project or
Report
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Unit of
Competency
Learning Outcomes
Methodology
2. Observe
workplace
hygiene
procedures
3. Perform
computer
operations
Lecture
Group
Discussion
Tutorial or selfpace
Assessment
Approach
Demonstration
Written
Examination
Interviews/
Questioning
Interviews/
Questioning
Demonstration
Observation
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Unit of
Competency
4. Perform
workplace and
safety practices
5. Provide
effective
customer
service
Learning Outcomes
4.1 Practice workplace
safety, security and
hygiene systems,
processes and
operations
4.2 Respond
appropriately to
faults, problems and
emergency situations
in line with enterprise
guidelines
4.3 Maintain safe
personal
presentation
standards
5.1 Apply effective verbal
and non-verbal
communication skills
to respond to
customer needs
5.2 Provide prompt and
quality service to
customer
5.3 Handle queries
promptly and
correctly in line with
enterprise
procedures
5.4 Handle customer
complaints,
evaluation and
recommendations
5.5 Provide prompt and
quality service to
customer
5.6 Handle queries
promptly and
correctly in line with
enterprise
procedures
5.7 Handle customer
complaints,
evaluation and
recommendations
Methodology
Lecture
Demonstration
Role-play
Simulation
Lecture
Demonstration
Role-play
Simulation
Assessment
Approach
Demonstration
Interviews/
Questioning
Written
Examination
Demonstration
Interviews/
Questioning
Observation
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CORE COMPETENCIES
Unit of
Competency
1. Operate an
automated
information
system
2. Source and
provide
destination
information and
advice
3. Access and
interpret product
information
Learning Outcomes
Methodology
Assessment
Approach
Demonstration
Group
Discussion
2.1 Develop
destination
knowledge
2.2 Update destination
knowledge
2.3 Provide
destination
information and
advice
Group
Discussion
Demonstration
Interaction
Interviews/
Questioning
Group
Discussion
Demonstration
Interaction
Interviews/
Questioning
Interaction
Lecture
Observation
Interviews/
Questioning
Written tests
Lecture
Observation
Written tests
Lecture
Observation
Written tests
4. Promote tourism
products and
services
Group
Discussion
Demonstration
Interaction
Interviews/
Questioning
Lecture
Observation
Written tests
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3.2
TRAINING DELIVERY
The delivery of training should follow the design of the curriculum. Delivery
should be guided by the 10 basic principles of competency-based TVET.
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3.3
Trainees or students who wish to enter this training should possess the
following requirements:
3.4
EQUIPMENT
QTY
MATERIALS
QTY
1 set
Telephone Directory
1 unit
1 unit
LCD projector
Telephone
Philippine Map
1 unit
Fax machine
1 unit
Sound system
1 unit
Photocopier
1 unit
Printer
World Map
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3.5
TRAINING FACILITIES
Based on a class intake of 25 students/trainees.
Space Requirement
Size in Meters
Area in Sq.
Meters
Student/Trainee
Working Space
1 x 1 m.
1 sq. m.
25 sq. m
Lecture/Demo Room
8 x 5 m.
40 sq. m.
40 sq. m.
3 x 5 m.
15 sq. m.
15 sq. m.
Learning Resource
Center
Facilities/Equipment/
Circulation Area
24 sq. m.
Total workshop area:
3.6
104 sq. m.
3.7
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SECTION 4
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ANNEX A
CORE
COMPETENCIES
Book travelrelated
reservation
Conduct night
audit
Manage
contractors
for indoor
Provide club
reception
services
Provide porter
services
Plan and
develop event
proposal and
Develop and
update
knowledge
on protocol
Provide on-site
information
and
Monitor entry
to venue
Provide
general animal
care
BASIC
COMPETENCIES
COMMON
COMPETENCIES
Promote at a
games
location
Develop and
update
industry
knowledge
Research
information
relevant to tour
itinerary
Administer
billing and
settlement
plan
Observe
workplace
hygiene
procedures
Perform
computer
operations
Conduct
assessment
Manage
workplace
diversity
Manage
finances
within a
budget
Participate in
workplace
communicati
on
Work in team
environment
Practice
career
professionalis
Rescue
animals
Perform
workplace and
safety practices
Manage
arrangements
for visitors
Develop an
event
concept
Provide a
site briefing
or scripted
commentary
Provide customers
with information on
animals
Provide
efective
customer
service
Receive and
process
reservations
Develop
event
program
Select event
venue and
site
Operate a
ride location
Load and
unload a ride
Operate an
automated
information
system
Roster staf
Operate
computerize
d
reservations
Provide
accommodatio
n reception
services
Develop and
update event
industry
knowledge
Provide on-site
event
management
services
Maintain
safety in
water-based
rides
Operate a
games
location
Access and
Source and provide interpret product
destination information and information
advice
Control and
order stock
Train small
groups
Develop and
practice
negotiation
skills
Solve
problems
related to
work
Manage
quality
customer
service
Practice
occupational
health and
safety practices
Lead
workplace
communicati
on
Use
Utilize
Apply
Use relevant
Develop
mathematica
specialized
problemtechnologies
teams and
l concepts
communicati
solving
individuals
and
on skills
techniques in
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TOURISM PROMOTION SERVICES NCII
Accompany
and guide
visitors in
accordance
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Lead small
teams
Collect,
analyze and
organize
information
Plan and
organize
work
Promote
environment
al protection
Promote tourism
products and
services
Establish and
conduct
business
relationships
DEFINITION OF TERMS
1. DESTINATION a place someone is going to
2. DOT Department of Tourism
3. INFORMATION SYSTEM a system of persons, data records and activities
that process the data and information in a given organization, including manual
processes or automated processes.
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ACKNOWLEDGMENTS
The Technical Education and Skills Development Authority (TESDA) wishes to
extend thanks and appreciation to the many representatives of business, industry,
academe and government agencies who donated their time and expertise to the
development and validation of these Training Regulations.
TOURISM INDUSTRY BOARD FOUNDATION, INC. (TIBFI) - EXECUTIVE
COMMITTEE
MR. DANIEL L. EDRALIN
Chairman
Advocacy Sub-Committee
VIC ALCUAZ
Placement Sub-Committee
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IWG - EXPERTS
TOURISM PROMOTION SERVICES
PAUL LIM SO
Action Holidays
YAEL T. FERNANDEZ
TIBFI-IWC
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