CBLM - Provide Room Service

COMPETENCY BASED LEARNING MATERIAL

Sector

: Tourism

Qualification Title

: Food and Beverage Services NC II

Unit of Competency

: Provide Room Service

Module Title

: Providing Room Service

HOW TO USE THIS COMPETENCY – BASED LEARNING MATERIALS

Welcome to the module in Providing Room Service. This module contains training materials and activities for you to perform and complete. The unit of competency “Provide Room Service” contains knowledge, skills and attitudes required for FOOD AND BEVERAGE SERVICES (FBS) NC II. You are required to go through a series of activities in order to complete each learning outcome of the module. In each learning outcome are Information Sheets, Self-Checks, Task Sheets and Job Sheets. Follow these activities on your own. If you have questions, do not hesitate to ask your facilitator for assistance. The goal of this course is the development of practical skills. To gain these, you must learn basic concepts and technologies. For the most part, you will get this information from the Information Sheets. This module was prepared to help you achieve the required competency in “Providing Room Services”. This will be the source of information for you to acquire knowledge and skills in this particular competency independently and at your own pace, with minimum supervision or help from your instructor. Remember to: Work through all information and complete the activities in each section. Read Information Sheets and complete the Self-Checks. Suggested references are included to supplement the materials provided in this module. Perform the Task Sheets and Job Sheets until you are confident that your outputs conform to the Performance Criteria Checklist that follows the sheets.

FOOD AND BEVERAGE SERVICES NC II Prepare the dining room/restaurant area for service

DATE DEVELOPED: January 8,2018 REVISED BY: ACHILLES GEM J. ADLAWAN

ISSUED BY: ICI REVISION #01

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Submit outputs of the Task Sheets and Job Sheets to your facilitator for evaluation and recording in the Accomplishment Chart. Outputs shall serve as your portfolio during the Institutional Competency Evaluation. When you feel confident that you have had sufficient practice, ask your Trainer to evaluate you. The results of your assessment will be recorded in your Progress Chart and/or Accomplishment Chart. You must pass the Institutional Competency Evaluation for this competency before moving to next competency. A Certificate of Achievement will be awarded to you after passing the evaluation. You need to complete this module before you can perform the module on Developing and Updating Food and Beverage Knowledge.

FOOD AND BEVERAGE SERVICES NC II Prepare the dining room/restaurant area for service

DATE DEVELOPED: January 8,2018 REVISED BY: ACHILLES GEM J. ADLAWAN

ISSUED BY: ICI REVISION #01

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COMPETENCY-BASED LEARNING MATERIALS List of Competencies

No.

Unit of Competency

Module Title

Code

1.

Prepare the dining room/restaurant area for service

Preparing the dining room/restaurant area for service

TRS512387

2.

Welcome guests and take food and beverage orders

Welcoming guests and take food and beverage orders

TRS512388

3.

Promote food and beverage products

Promoting food and beverage products

4.

Provide food and beverage services to guests

Providing food and beverage services to guests

TRS512390

Provide room service

Providing room service

TRS512391

Receive and handle guest concerns

Receiving and handle guest concerns

TRS512392

5. 6.

FOOD AND BEVERAGE SERVICES NC II Prepare the dining room/restaurant area for service

TRS512389

DATE DEVELOPED: January 8,2018 REVISED BY: ACHILLES GEM J. ADLAWAN

ISSUED BY: ICI REVISION #01

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MODULE CONTENT Qualification Title

: Food and Beverage Services NCII

Unit of Competency

: Provide Room Service

Module Title

: Providing Room Service

Introduction: This module deals with the skills and knowledge required to provide room service in commercial accommodation establishments. This role is generally undertaken by food and beverage attendants in large establishments but may also involve front office personnel and kitchen staff.

Learning Outcomes Upon completion of this module, the trainee/ student must be able to: 1. Take and process room service orders 2. Set-up trays and trolleys 3. Present room service meals and beverages to guest 4. Present room service accounts 5. Clear room service area Assessment Criteria 1. Appropriate training facilities/resources are prepared based on the session requirement. 2. Learning stations are prepared and set-up according to learning activities. 3. Tools and equipments are prepared and set-up according to learning activities. 4. Pre-assessment instruments are prepared in accordance with the number of learners. 5. Contents and procedures of pre-training assessment are explained according to guidance. 6. Evidence is gathered using the assessment tools specified in the evidence plan. FOOD AND BEVERAGE SERVICES NC II Prepare the dining room/restaurant area for service

DATE DEVELOPED: January 8,2018 REVISED BY: ACHILLES GEM J. ADLAWAN

ISSUED BY: ICI REVISION #01

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7. Evidences are evaluated and feedbacks are discussed based on the results of the pre-training assessment.

FOOD AND BEVERAGE SERVICES NC II Prepare the dining room/restaurant area for service

DATE DEVELOPED: January 8,2018 REVISED BY: ACHILLES GEM J. ADLAWAN

ISSUED BY: ICI REVISION #01

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LEARNING OUTCOMES #1

TAKE AND PROCESS ROOM SERVICE ORDERS CONTENTS

1. TAKING ROOM SERVICE ORDERS ASSESSMENT CRITERIA 1. 2. 3. 4. 5. 6. 7.

Answer telephone with proper telephone etiquettes Check name of customer during interaction Clarifies, repeat and checks details accurately Uses selling techniques when appropriate Advise clients of approximate time of delivery Records service orders according to establishment’s standards Promptly transfer orders in appropriate location for preparation CONDITION Student/trainee must be provided with the following:

1. WORKPLACE LOCATION 2. TOOLS, ACCESSORIES AND SUPPLIES Door Knob Menu Telephone Pen and Paper 2. TRAINING RESOURCES Competency-Based Learning Materials Audio/Video Materials ASSESSMENT METHOD Performance Test, Written examination

FOOD AND BEVERAGE SERVICES NC II

DATE DEVELOPED: August 8, 2019 REVISED BY: ACHILLES GEM J. ADLAWAN

ISSUED BY: ICI REVISION #01

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LEARNING OUTCOMES #2

SET UP TRAYS AND TROLLEYS CONTENTS

1. Equipment and material selection and set-up ASSESSMENT CRITERIA 1. Prepare food and beverage items in accordance to establishment standards 2. Prepare general service equipments according to establishment standards 3. Set up trolleys and trays for variety of meals in accordance to set-up presentation and establishment standards 4. Selects and checks equipment and materials for cleanliness and damages 5. Food and beverages are promptly collected based on establishment procedures 6. Checks orders before leaving the kitchen for delivery CONDITION Student/trainee must be provided with the following:

Tools butlers

Equipment Trolley

Materials/ Supplies hand towels

condiments

pen and paper

cutlery

beverages

glassware ASSESSMENT METHOD    

FOOD AND BEVERAGE SERVICES NC II

Interview (oral/ questionnaire) Observation Demonstration of Practical Skills Written examination

DATE DEVELOPED: August 8, 2019 REVISED BY: ACHILLES GEM J. ADLAWAN

ISSUED BY: ICI REVISION #01

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LEARNING OUTCOMES #3 PRESENTS ROOM SERVICE MEALS AND BEVERAGES TO GUESTS CONTENTS 1. Room service meal delivery and serving

ASSESSMENT CRITERIA 1. Knocks guest’s room courteously 2. Greets guest upon entry of the room in accordance to establishment’ standards 3. Consults guest as to where the tray is laid or where to position trolley inside the room CONDITION Student/trainee must be provided with the following:

Tools trays

Equipment

Materials/ Supplies

trolleys

linen

toasters

glassware

warming equipment/ lids

table appointments

ASSESSMENT METHOD    

FOOD AND BEVERAGE SERVICES NC II

Interview (oral/ questionnaire) Observation Demonstration of Practical Skills Written examination

DATE DEVELOPED: August 8, 2019 REVISED BY: ACHILLES GEM J. ADLAWAN

ISSUED BY: ICI REVISION #01

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LEARNING OUTCOMES #4 PRESENT ROOM SERVICE ACCOUNTS CONTENTS 1. Billing of guest ASSESSMENT CRITERIA 1. Check guest account accurately 2. Presents account in accordance to establishments’ procedures 3. Presents cash payment to cashier for processing in accordance to establishments’ guidelines 4. Presents charge accounts to guest for signing based on establishments’ procedures

CONDITION Student/trainee must be provided with the following:

Tools

Equipment

Materials/ Supplies Pen and paper Cashier’s receipt guidelines instructions

ASSESSMENT METHOD     

FOOD AND BEVERAGE SERVICES NC II

Modular (self-paced) Industry Immersion Film viewing Demonstration Discussion

DATE DEVELOPED: August 8, 2019 REVISED BY: ACHILLES GEM J. ADLAWAN

ISSUED BY: ICI REVISION #01

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LEARNING OUTCOMES #5

CLEAN ROOM SERVICE AREA CONTENTS

1. Clean room service area ASSESSMENT CRITERIA 1. Checks and clear floors in accordance with establishment’s policy and guidelines 2. Returns trays and trolleys to the room service in accordance to company procedures 3. Re-stocks food and beverage and equipments in accordance to establishment’s policy CONDITION Student/trainee must be provided with the following:

Tools trays

Equipment

Materials/ Supplies

trolleys

linens

toasters

table appointments

warming equipments

glassware

ASSESSMENT METHOD    

FOOD AND BEVERAGE SERVICES NC II

Interview (oral/ questionnaire) Observation Demonstration of Practical Skills Written examination

DATE DEVELOPED: August 8, 2019 REVISED BY: ACHILLES GEM J. ADLAWAN

ISSUED BY: ICI REVISION #01

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LEARNING EXPERIENCES PREPARE DINING/RESTAURANT AREA FOR SERVICE LEARNING ACTIVITIES

SPECIAL INSTRUCTIONS

Read Information Sheet 3.1-1 on Room Service Orders

Read and understand the Information Sheet and check yourself by answering the Self-Check 3.1-1 on Taking Room Service Orders. You must answer all questions correctly before proceeding to the next activity.

Answer Self Check 3.1-1 on Room Service Orders

Do not hesitate to ask your trainer about the use of this module. Observe the telephone courtesies and other necessary information presented in the film.

View film on “How to Take Room Service Orders”

Perform Job Sheet 3.1-1 on Take Room Service Orders

You may browse the internet for additional information on different room service standards per institution, procedures in taking orders, selling techniques, verifying procedures, telephone courtesy/manners, etc. After performing the Job sheet, evaluate your own performance using the Performance Criteria Checklist. Make the necessary corrections or improvements. Present your work to your trainer for final evaluation and recording.

Upon completion of these activities, you may proceed to the next LO on Set-up Trays and Trolleys.

FOOD AND BEVERAGE SERVICES NC II

DATE DEVELOPED: August 8, 2019 REVISED BY: ACHILLES GEM J. ADLAWAN

ISSUED BY: ICI REVISION #01

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INFORMATION SHEET 3.1-1 Room Service Orders

Learning Objectives: After reading this INFORMATION SHEET, you must be able to: 1. Define room service 2. Differentiate room service menu from door knob menu 3. Enumerate and explain the steps in taking room service orders through telephone 4. Interpret door knob menu In Provide Food and Beverage Services, you learned how to set-up tables and prepare dining/restaurant area for service. You also learned how to welcome customers, take and process orders, serve and clear food and drinks, and close down restaurant/dining area. In this module, you will learn the skills and knowledge required to provide room service in commercial accommodation establishments. ROOM SERVICE The room service unit is tasked to attend to the delivery of food and beverage orders to guest rooms. In big hotels, room service operates as a separate unit, headed by a room service supervisor assisted by a captain waiter. In small hotels, the usual practice is to incorporate room service as part of the coffee shop operations. The coffee shop personnel are also authorized to perform room services.

FOOD AND BEVERAGE SERVICES NC II

DATE DEVELOPED: August 8, 2019 REVISED BY: ACHILLES GEM J. ADLAWAN

ISSUED BY: ICI REVISION #01

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Room Service Menus Room service menus, consisting of a la carte items are posted right in each guestroom as reference for guests in making a selection. Orders are usually made through the telephone and received by designated order taker. Steps in Taking Room Service Orders Made through Telephone Steps

Procedures

1. Lift the receiver of the telephone on the first ring if possible or within the first three (3) rings. Check the name of the guest and the room number during the interaction.

The mouthpiece should be at least ½ inch from the mouth.

2. Take the order and write it down in an order slip

Write down and clarify orders as you hear them.

(triplicate copies; one copy of the order slip goes to the kitchen, one for the cashier and the last one is for the waiter)

Identify room service and greet the caller as you say:

Courteous greetings said with a smiling voice will certainly make a good impression.

“Room Service, good ______. This is _________ speaking. May I know your name and your room number sir/madam?”

Ask the number of orders and the guest’s preferences regarding the manner of preparation, salad dressing, etc. For eggs, whether boiled, poached, scrambled, etc. This is important to ensure that the guest’s preferences and requirements are followed in the preparation. Thus, complaints can be avoided.

FOOD AND BEVERAGE SERVICES NC II

Rationale/Other Information

This is important to ensure that the guest’s preferences and requirements are followed in the preparation. Thus, complaints can be avoided. Get other serving instructions like additional butter, plates, etc. Be a good salesman. Make appropriate suggestions. Offer the appropriate drinks or wine that best complement the meal.

DATE DEVELOPED: August 8, 2019 REVISED BY: ACHILLES GEM J. ADLAWAN

ISSUED BY: ICI REVISION #01

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Get other serving instructions like additional butter, plates, Whether breads should be served toasted or plain.

If the items or one of the items is out of stock, inform the guest immediately and suggest an appropriate substitute.

If the guest is undecided, suggest menu specialties or chef’s daily specials. Before closing, say “Will that be all sir/madam?” 3. Repeat the order. Clarify the order as you hear them.

Mention the order quantity and manner of preparation. “May I repeat your order sir/madam? You’ll have: 2 orders of cornflakes cereals with cold milk

Repeating the orders helps to prevent errors that can be sources of complaints. Advise the guest of approximate time of delivery.

2 scrambled egg with bacon 2 pancakes with buttermilk 2 freshly squeezed orange juice 2 orders of brewed coffee Did I get your order right sir/madam? Your order will be delivered in 15 minutes. Thank you!” 4. Place the order to the kitchen.

FOOD AND BEVERAGE SERVICES NC II

Give the copy of the order slip to the food checker and another one for billing purposes.

DATE DEVELOPED: August 8, 2019 REVISED BY: ACHILLES GEM J. ADLAWAN

ISSUED BY: ICI REVISION #01

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Door Knob Menus Many hotels make use of door knob menus for breakfast orders. Said menu is also provided in each room and the guests fill it out with their order, indicating the exact time they want their order to be delivered. Then they hang it on the door knob to be picked up by room service waiters in the evening or at about 3:00 AM. The order is then endorsed to the kitchen and prepared in advance. It is delivered on the exact time indicated in the order form. Thus the guests are spared from waiting for their orders especially when they are scheduled to leave early in the morning. 1. Door knob menus are placed inside the guestrooms by room attendants. 2. After filing out the door knob menu, guests will hang it in his door knob to be picked up by the room service waiter. 3. Captain waiter must counter check the room number with that indicated in the door knob menus to prevent mistakes in the delivery of orders. 4. Collected door knob menus are to be endorsed to captain waiters or order takers for the recording and preparation of receipts. 5. Door knob menu orders are endorsed to the waiters for the mis-enplace preparation. 6. Captain waiters should closely monitor the service time and see to it that the delivery of orders is done on the time requested, especially

FOOD AND BEVERAGE SERVICES NC II

DATE DEVELOPED: August 8, 2019 REVISED BY: ACHILLES GEM J. ADLAWAN

ISSUED BY: ICI REVISION #01

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Interpreting Door Knob Menu After collecting the door knob menu by the room service waiters, review and write all order in an order slip in triplicate copies. Do not forget to write the date, guest’s name, room number and number of persons, service time and dishes ordered together with the quantity and themes of desired preparations. Sample Order Slip For

FOOD AND BEVERAGE SERVICES NC II

DATE DEVELOPED: August 8, 2019 REVISED BY: ACHILLES GEM J. ADLAWAN

ISSUED BY: ICI REVISION #01

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SELF CHECK 3.1-1 Directions: Select the correct answers from the choices listed below each item. Write the letter of your choice in your answer sheet. 1. It is the unit of a commercial accommodation establishment that is tasked to attend to the delivery of food and beverage orders to guest rooms. A. Kitchen B. Front Desk C. Room Service Unit D. Housekeeping Unit 2. If room service menus consist of a la carte items are posted right in each guestroom and orders are made through telephone, where should the door knob menus be placed after filling it out by the guest? A. Trolley B. Window C. Door Knob D. Coffee Table 3. What are the correct steps involved in taking room service orders through telephone? A. Answering the telephone; checking the name of the guest and the room number; taking the order; repeating the order and placing the order to the kitchen. B. Answering the telephone; checking the name of the guest and the room number; taking the order; repeating the order and placing the order to the information desk. C. Answering the questions; checking the answers of the guest and the room number; taking the order; repeating the order and placing the order to the kitchen. D. Placing the order to the kitchen; checking the name of the guest and the room number; Taking the order; repeating the order and answering the telephone on the first ring if possible.

FOOD AND BEVERAGE SERVICES NC II

DATE DEVELOPED: August 8, 2019 REVISED BY: ACHILLES GEM J. ADLAWAN

ISSUED BY: ICI REVISION #01

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4. What is the reason behind repeating the orders to the guests? A. To be a good salesman B. To make a good impression C. To provide the kitchen, the cashier and the waiter their own copy D. To clarify the guests’ order and prevent errors that can be sources of complaints 5. What are the important details that should be indicated in the order slip when interpreting door knob menu? A. Date, guest’s name, number of persons and room number B. Quantity and themes of desired preparations C. Service time and dishes ordered D. All of the above

FOOD AND BEVERAGE SERVICES NC II

DATE DEVELOPED: August 8, 2019 REVISED BY: ACHILLES GEM J. ADLAWAN

ISSUED BY: ICI REVISION #01

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ANSWER KEY 3.1-1 1. C 2. C 3. A 4. D 5. D

FOOD AND BEVERAGE SERVICES NC II

DATE DEVELOPED: August 8, 2019 REVISED BY: ACHILLES GEM J. ADLAWAN

ISSUED BY: ICI REVISION #01

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JOB SHEET 3.1-1 Title: Take Room Service Orders Performance Objective: Given the needed materials and a partner, you should be able to take room service orders according to establishment’s standards Time Allotment: 2 hours Supplies/Materials: CBLM Telephone Room Service Menu Pen and paper Steps: 1. Work on a script following the steps in taking room service orders, 2. Rehearse the script that you created. 3. If you feel that you are confident enough, call the attention of your trainer for your demonstration. 4. Switch your roles after and demonstrate again. Assessment Method: Demonstration using Performance Criteria Checklist

FOOD AND BEVERAGE SERVICES NC II

DATE DEVELOPED: August 8, 2019 REVISED BY: ACHILLES GEM J. ADLAWAN

ISSUED BY: ICI REVISION #01

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Performance Criteria Checklist 3.1-1 Criteria

YES

NO

Answer the telephone with proper telephone etiquettes? Check the name of the customer during interaction? Clarify, repeat and check the details accurately? Use selling techniques when appropriate? Advise the clients of approximate time of delivery? Record the service orders according to establishment’s standards? Promptly transfer the orders in appropriate location for preparation?

FOOD AND BEVERAGE SERVICES NC II

DATE DEVELOPED: August 8, 2019 REVISED BY: ACHILLES GEM J. ADLAWAN

ISSUED BY: ICI REVISION #01

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RECORDS OF ACHIEVEMENT Module: Provide Room Service Learning Outcome # 1 : Take and Process room service orders Assessment Criteria: 1. Telephone call is answered promptly and courteously in accordance with customer service standards. 2. Guests’ name is checked and used throughout the interaction 3. Details of orders are clarified, repeated and checked with guests for accuracy 4. Suggestive selling techniques are used. 5. Guests are advised of approximate time of delivery 6. Relevant information are recorded and checked in accordance with establishment policy and procedures 7. Room service orders received from doorknob dockets are interpreted accurately. 8. Orders are promptly transferred and relayed to appropriate location for preparation. COMMENTS : _____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________ Learners have satisfied the above performance criteria. Learner’s signature : ______________________ Trainer’s signature: _______________________ Date: ___________________________________ Module: Provide Room Service Learning Outcome # 2 : Set up trays and trolleys FOOD AND BEVERAGE SERVICES NC II

DATE DEVELOPED: August 8, 2019 REVISED BY: ACHILLES GEM J. ADLAWAN

ISSUED BY: ICI REVISION #01

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Assessment Criteria: 1. Orders are checked before leaving the kitchen for delivery. 2. Food items are covered during transportation to the room. 3. Food orders are delivered on the time desired by the guest. COMMENTS : _____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________ Learners have satisfied the above performance criteria. Learner’s signature : ______________________ Trainer’s signature: _______________________ Date: ___________________________________

Module : Provide Room Service

FOOD AND BEVERAGE SERVICES NC II

DATE DEVELOPED: August 8, 2019 REVISED BY: ACHILLES GEM J. ADLAWAN

ISSUED BY: ICI REVISION #01

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Learning Outcome # 3 : Present and serve food and beverage orders to guests Assessment Criteria: 1. The guest’s name is verified on the bill before announcing the staff’s presence outside the door. 2. Guests are greeted politely in accordance with the with establishment’s service procedures. 3. Guests are asked where they want the tray or trolley positioned. COMMENTS : _____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________ Learners have satisfied the above performance criteria. Learner’s signature : ______________________ Trainer’s signature: _______________________ Date: ___________________________________

Module : Provide Room Service FOOD AND BEVERAGE SERVICES NC II

DATE DEVELOPED: August 8, 2019 REVISED BY: ACHILLES GEM J. ADLAWAN

ISSUED BY: ICI REVISION #01

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Learning Outcome # 4 : Present room service account Assessment Criteria: 1. Guests’ accounts are checked for accuracy and presented in accordance with establishment procedures 2. Cash payments are acknowledged and then presented to the cashier for processing in accordance with establishment guidelines 3. For charge accounts, guests are asked to sign the bills. COMMENTS : _____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________ Learners have satisfied the above performance criteria. Learner’s signature : ______________________ Trainer’s signature: _______________________ Date: ___________________________________

Module: Provide Room Service FOOD AND BEVERAGE SERVICES NC II

DATE DEVELOPED: August 8, 2019 REVISED BY: ACHILLES GEM J. ADLAWAN

ISSUED BY: ICI REVISION #01

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Learning Outcome # 4 : Clear away room service equipment Assessment Criteria: 1. Procedure to take away the tray or trolley when the guests have finished their meal is explained. 2. Floors are checked and cleared in accordance with establishment policy and guidelines. 3. Dirty trays are cleared in accordance with the establishment’s procedure. 4. Trays and trolleys are cleaned and returned to the room service area. COMMENTS : _____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________ Learners have satisfied the above performance criteria. Learner’s signature : ______________________ Trainer’s signature: _______________________ Date: ___________________________________

FOOD AND BEVERAGE SERVICES NC II

DATE DEVELOPED: August 8, 2019 REVISED BY: ACHILLES GEM J. ADLAWAN

ISSUED BY: ICI REVISION #01

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