Maintenance Plan

Sector: TOURISM

Qualification: BARTENDING NC II

ASIAN DEVELOPMENT FOUNDATION COLLEGE, INC.

BLISS SAGKAHAN, TACLOBAN CITY

MYLINA S. FABI

TVET Trainer
 OPERATIONAL PROCEDURE

Equipment Type Blender

Equipment Code HANABISHI
Location Practical Work Area
Operation Procedure:

a) Check if the unit is properly turned off

b) Unplug the heavy duty mixer and check wiring for cuts from the
plug up to the unit
c) Detach the attachments – bowl and wire whip, wipe the body and
the base with a dry damp cloth.
d) Wash the attachments
e) Sanitize / disinfect by rinsing lukewarm water with lime
f) Wipe dry the attachments and return
g) Wipe the motor case area (located upper part of the unit) with a
damp cloth to remove accumulated batters. Be sure not to spill
water inside the motor for it may cause short circuit.
h) Use a clean dry cloth to dry the motor case
i) Plug the heavy duty mixer back. Turn ON
j) Using the lump to ON, check if the mixer is still working.
k) After checking it works, turn the unit OFF
l) Place the mixer to its location in the kitchen for operation.
 HOUSEKEEPING SCHEDULE
Station/Bldg ADFC BLISS/
Qualification BARTENDING NC II
. BASIC ED BLDG
BARTENDING Work
Area/Section
Shop
In-Charge Mylina S. Fabi

Daily Ever Weekly Monthly Yearly Remarks

Responsible
ACTIVITIES y
Person
other
Day
1. Clean and check:

Bartending tools and Refer to

Trainees
equipment such as ovens, the
heavy duty electric maintena
Trainer
/ / nce
mixers/beaters if it is
checklist
functional and all other School -
electric equipment’s used in Electrician
the workshop.

should there be any defect

report immediately to the

maintenance dept.

2. Inspect all electrical Trainer

system if it is correctly
Refer to
connected to the efficient ear Maintenance –
the
thing system. School / /
maintena
electrician
nce
checklist

3. Clean and arrange working Assigned

tables and the whole Trainees
/
workshop area.

4. Clean and arrange

instructional materials and
/
modules. Trainer

5. Clean and check work Trainer Checking

shop ventilation and the
/ /
illumination by dusting Electrician condition
lamps/bulbs, replacing non- of the
functional lamps/ventilations.
 resource
s

7. Check and Update the fire Trainer Checking

extinguisher the
/
Maintenance condition
Department of the
resource

8. Clean and check :

Restrooms and make sure

Trainees/
everything is free from stain
/
and dirt and the floor is kept
Student
dry and the water system and
assistant
facilities are functional.

9. Check first aid kit for the Trainer

availability of medicine
/
supplies
Nurse

10. Proper waste disposal of

waste materials
Trainer/
(Follow waste segregation
/
system)
Trainees

11. After laboratory, unplug all Trainees/

electrical devices/connections
/
and turn off light. Trainer

12. Conduct inventory : Trainer with with the

some students aid of
all Bartending equipment’s,
assistants / inventory
tools, utensils, supplies on the
checklist
small, baking tools and utensil
and baking supplies.

13. Clean all used rags, mats assigned

and cleaning materials ready trainees
/
for the next use.
 BARTENDING HOUSEKEEPING SCHEDULE

DAILY TASK YES NO

1. Clean and arrange instructional materials and modules. /

EVERY OTHER DAY YES NO

1. Clean and arrange working tables and the whole workshop area. /

2. Clean and check : /

Rest rooms and make sure everything is free from stain and dirt and the floor is kept dry and
the water system and facilities are functional.

3. Proper waste disposal of waste materials /

(Follow waste segregation system)

4. After laboratory, unplug all electrical devices/connections and turn off light. /

5. Clean all used rags, mats and cleaning materials ready for the next use. /

WEEKLY TASK YES NO

1. . Clean and check: Bartending tools and equipment such as ovens, heavy duty electric /
mixers/beaters if it is functional and all other electric equipment’s used in the workshop.

Should there be any defect report immediately to the maintenance dept.

2. Inspect all electrical system if it is correctly connected to the efficient ear thing system /

3. Clean and check work shop ventilation and illumination by dusting lamps/bulbs, replacing /
non-functional lamps/ventilations

4. Check first aid kit for the availability of medicine supplies /

YEARLY TASK YES NO

1. Check and Update the fire extinguisher /

2. Conduct baking tools and utensils, supplies and materials inventory /

BARTENDING EQUIPMENT MAINTENANCE SCHEDULE*
8 HOURS 50 HOURS 100 HOURS

WARNING: • Check the mechanical • Check each part of the unit

Always disconnect the power and electrical safeties of • if there is a need for repair report

cord and power source when the Electric blender and immediately to the authorized
inspecting/maintaining the unit coffee machine. technician.

❖ • Cleaning and removing • replace each part of the unit if not

clean all parts that contact
with food- hook ,racket any stain or food residue functional

,netted shaped mixing

agitators every user after
workshop
❖ Avoid using cleaning
materials that may give
injury to persons, damage
to the equipment.
❖ don’t turn on if there is no
mixing bowl
❖ when mixing, agitator beat
bowl, stop working
immediately and correct
the space or change the
agitator or bowl if
necessary
❖ clean body parts with a
dump cloth and dry the
hooks and mixing bowl.
 EQUIPMENT MAINTENANCE SCHEDULE
EQUIPMENT TYPE HANABISHI ELECTRIC BLENDER
EQUIPMENT CODE
LOCATION Practical Work Area
Schedule for the Month of January
MANPOWER Daily Every Weekly Month Yearly Remarks
ACTIVITIES Other ly
Day
1. Clean and wipe dry the Trainees/ Activity is done
electric blender before and after
Trainer / using the
equipment

2. Check the earth Trainees/ Activity is done

wire/ground terminal and before and after
circuit breakers’ electrical Trainer using the
equipment
connections, cables and /
outlets
• Clean and kept dry
• Parts are well-
secured/attached

3. Check gauge temperature Trainees/ / Activity is

for any abnormality done before
Trainer using the
equipment
4. Check the mechanical and Trainer / Activity is
electrical safeties of the electric done before
mixer Technician/ and after
Electrician using the
equipment

5. Cleaning and removing Trainees/ / Activity is

baking residues /stains done before
Trainer and after
using the
equipment

6. Check each part of the Trainee/ Activity is

unit and if there is a part done before
that needs repair , report Technician / and after
immediately to the using the
authorized technician equipment

7. Replacing parts of the Trainee / Activity is

unit that are not functional done before
Technician and after
using the
equipment

Special Instruction:
Trainer:
 WORKSHOP INSPECTION CHECKLIST
Qualification BARTENDING
Area/Section Practical Work Area In-Charge MYLINA S. FABI

YES NO INSPECTION ITEMS

/ 1. Are the Bartending workshop premises (inside and outside the workshop)
clean?
/ 2. Are the Bartending tools, utensils and equipment properly sanitized,
arranged and orderly?

/ 3. Are the display area and cabinets (storage area) clean and free from dust?

/ 4. Are the whiteboard, tables and chairs clean and arranged appropriately?

/ 5. Are the instructional modules, materials and other learning references

available and arranged properly?
/ 6. Are the floors inside the practical work area clean and dry? Is the
surrounding area clean?
/ 7. Are trash bins/waste baskets and cover clean? Are wastes properly
disposed and segregated?
/ 8. Is the workshop comfortable and well-ventilated?

/ 9. Is the computer set clean and dry? Cable chords, plugs and external hard
drives properly lay out and functional?

/ 10. After session, were the light switches turned off? Electrical/electronic
facilities and connections unplugged?
/ 11. Are the unserviceable tools and equipment properly discarded?

Remarks:

Inspected by: Date:

 EQUIPMENTMAINTENANCE INSPECTION CHECKLIST
Equipment Type : 10L Electric Blender
Property Code/Number :GB4787.35-2014
Location : Practical Work Area
YES NO INSPECTION ITEMS
1. Is the Electric Blender checked for damaged?
2. Are the unit parts properly checked and functional?
3. Is the speed gauge checked to achieve the correct speed?
4. Is the entire equipment clean and dry including the inside
and outside of the unit parts?
5. Are the mechanical and electrical safeties of the oven
checked?
Remarks:

Inspected by: Date:

 DANGER/ CAUTION TAG-OUT INDEX AND RECORD AUDITS

Log Date Issued Type Description Date

Serial (Danger/Caution) Completed
(System
Components,
Test
Reference

2019 Malfunction Blender tends March 05,

Electric Blender to be too hot 2020
while being
used
 HOUSEKEEPING INSPECTION CHECKLIST
Qualification Bartending NC II
Area /
Section Practical Work Area
In-Charge MYLINA S. FABI
YES NO INSPECTION ITEMS
1. Is the commercial Cooking area
/
checked/inspected at a regular basis?
2. Are the tools and equipment are properly sanitized,
/
arranged and orderly?
3. Are the commercial cooking cupboards and steel
/
racks cleaned and free from dust?
4. Are the fixtures, working tables and chairs clean
/ and arranged properly?

5. Is the electric blender and coffee machine clean

/ and available for use?

6. Are the Bartending equipment functional and

/ ready for use?

7. Are the trash bins/ waste baskets empty and

/ clean?

8. Are the supplies and consumable materials

/ available and ready for use?

9. Are the instructional materials/references clean

/ and well-arranged?

10. Are the posters/visual aids clean,

/ accomplishment / achievement and progress charts
updated?
/
11. Is the workshop comfortable and well-ventilated?

12. Are the walls, windows and doors clean, neat,

/ without obstacle or unnecessary odor?

13. Is the rest room

/
well-cleaned, dry and sanitized?
14. Are the urinals, bowls, washbasin, walls and
/ partitions free from stains, dirt and unnecessary
objects?
Remarks :

Inspected by: Date :

 WASTE SEGREGATION LIST
Qualification Bartending NC II
Area/Section Practical Work Area
In-charge MYLINA S. FABI
GENERAL / WASTE SEGREGATION METHOD
ACCUMULATED WASTES Recycle Compose Dispose
Mineral water bottles /
Plastic Wrappers /
Used tissue papers /
Scratch/Crumpled Papers /
Used plastic
/
straws/spoon/fork
Spoiled bread and cakes /
Broken bottles /
Broken glasses /
Broken plates and bowls /
Stained (Severe Stained) /
Cloth Napkin
Corroded cutleries /
Damaged tables and chairs /
Worn parchment papers /
Expired consumable baking /
supplies
 WORK REQUEST
Unit No.: 001 Description:
Fluorescent bulb and electric fan
Observations: Date Requested:
Fluorescent bulb does not light FEBRUARY 20, 2020
Electric fan not functioning Reported by:
Mylina S. Fabi
Reported to:

Date Completed
February 20, 2020
Signature:
 BREAKDOWN / REPAIR REPORT

Property ID Number 002

Property Name Faucet
Location Bartending Workshop
Findings : Recommendation:
Loose New faucet
Inspected by: Reported to:
Elisa Ida Chua,Ph.D.
Date Date:
1/23/2020 1/23/2020
Subsequent Action Recommendation:
Taken: Purchase new faucet
replacement
By: Reported to:
Elisa Ida, Chua, Ph.D.
Date: Date:
1/24/2020 1/24/2020
 SALVAGE REPORT

AREA / SECTION Practical Work Area/Bartending NC II Workshop

IN-CHARGE
FACILITY TYPE PART ID Recommendation:
 TAG-OUT INDEX CARD

LOG DATE TYPE DESCRIPTION

(System Components,
SERIAL ISSUED (Danger/Caution)
Test Reference, etc)
 EQUIPMENT RECORD W/ CODE AND DRAWING
No. Location Eqpt. # Qty Title Description PO no. Drawing Ref.
 INSPECTION REPORT
Property ID Number
Property Name Bartending Equipment
Location Practical Work Area

Findings: Recommendations:

Inspected by: Reported to:

Date: Date:
 INSPECTION REPORT
Area / Section : Bartending WORKSHOP
In-Charge :

FACILITY TYPE INCIDENT ACTION TAKEN PROGRESS / REMARKS

Reported by : Date :
 PURCHASE REQUEST
ASIAN DEVELOPMNET FOUNDATION COLLEGE, INC.
BLISS SAGKAHAN, TACLOBAN CITY
Department: TESDA-Bartending PR No.: ______________ Date:
______________
Section: Bartending NC III SAI No.: __________ Date: ___________
UNIT TOTAL
STOCK NO. UNIT ITEM DESCRIPTION QTY
COST COST

------ nothing follows -------

Purpose: Bartending NC II Training

REQUESTED By: APPROVED By:

Signature:
Printed Name:
Designation