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SESSION PLAN

Sector : TOURISM
Qualification Title : Food and Beverage Services NC II
Unit of Competency : Participate in Workplace Communication
Module Title : Participating in Workplace Communication
Learning Outcomes:
L.O.1. Obtain and convey workplace information
L.O.2. Complete relevant work related documents
L.O.3. Participate in workplace meeting and discussion
A. INTRODUCTION
This module covers the knowledge, skills and attitudes required to obtain, interpret and convey
information in response to workplace requirements.

B. LEARNING ACTIVITIES
LO 1: Obtain and convey workplace information
Learning Content Methods Presentation Practice Feedback Resources Time
1. Parts of speech Lectured The student is 4hours
Self-paced given information
Sheet

2. Sentence Lectured The student is


construction Self-paced given information
Sheet

Date Developed: Document No. MMCI-SP-01


FOOD AND BEVERAGE SERVICES JANUARY 2013 Issued by:
NC II Date Revised:
Page
Developed by:
MANILA MONTESSORI
Session Plan Christopher M. Santos COLLEGE
Revision # 01
3. Effective Lectured
communication Self-paced

LO 2: Participate In Workplace Meetings And Discussions


1. Sentence Lectured The student is
construction Self-paced given information
Sheet

2. Technical Lectured
writing Self-paced

3. Recording Lectured
information Self-paced

LO3. Complete Relevant Work Related Documents


1. Basic Lectured
mathematics Self-paced

2. Technical Lectured
writing Self-paced

3. Types of forms Lectured


Self-paced
C. ASSESSMENT PLAN
 Written Test
 Performance Test
D. TEACHER’S SELF-REFLECTION OF THE SESSION

Date Developed: Document No. MMCI-SP-01


FOOD AND BEVERAGE SERVICES JANUARY 2013 Issued by:
NC II Date Revised:
Page
Developed by:
MANILA MONTESSORI
Session Plan Christopher M. Santos COLLEGE
Revision # 01
SESSION PLAN
Sector : TOURISM
Qualification Title : Food and Beverage Services NC II
Unit of Competency : Work In A Team Environment
Module Title : Working In A Team Environment
Learning Outcomes:
LO1. Describe and identify team role and responsibility in a team
LO2. Describe work as a team

A. INTRODUCTION
This module covers the knowledge, skills, and attitudes required to relate in a work based
environment.

B. LEARNING ACTIVITIES
LO 1: Describe and identify team role and responsibility in a team
Learning Content Methods Presentation Practice Feedback Resources Time
1. Team role Lectured The student is 4hours
Self-paced given information
Sheet

Date Developed: Document No. MMCI-SP-01


FOOD AND BEVERAGE SERVICES JANUARY 2013 Issued by:
NC II Date Revised:
Page
Developed by:
MANILA MONTESSORI
Session Plan Christopher M. Santos COLLEGE
Revision # 01
2. Relationship
and
responsibilities

3. Role and
responsibilities
with team
environment

4. Relationship
within a team

LO2. Describe work as a team


1. Communication
process

2. Team
structure/team
roles
3. Group planning
and decision
making
C. ASSESSMENT PLAN
 Written Test
 Performance Test
D. TEACHER’S SELF-REFLECTION OF THE SESSION

Date Developed: Document No. MMCI-SP-01


FOOD AND BEVERAGE SERVICES JANUARY 2013 Issued by:
NC II Date Revised:
Page
Developed by:
MANILA MONTESSORI
Session Plan Christopher M. Santos COLLEGE
Revision # 01
SESSION PLAN
Sector : TOURISM
Qualification Title : Food and Beverage Services NC II
Unit of Competency : Practice Career Professionalism
Module Title : Practicing Career Professionalism
Learning Outcomes:
LO1. Integrate personal objectives with organizational goals
LO2. Set and meet work priorities
LO3. Maintain professional growth and development

A. INTRODUCTION
This module covers the knowledge; skills and attitudes in promoting career growth and advancement,
specifically to integrate personal objectives with organizational goals set and meet work priorities and maintain
professional growth and development.
B. LEARNING ACTIVITIES
LO 1: Integrate personal objectives with organizational goals
Learning Content Methods Presentation Practice Feedback Resources Time
1. Personal Self-paced The student is 4hours
development- Demonstration given information
social lecture Sheet
aspects:
intra and
interpersonal
development

Date Developed: Document No. MMCI-SP-01


FOOD AND BEVERAGE SERVICES JANUARY 2013 Issued by:
NC II Date Revised:
Page
Developed by:
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Session Plan Christopher M. Santos COLLEGE
Revision # 01
2. Organization
al goals

3. Personal
hygiene and
practices

4. Code of
ethics

LO2. Set and meet work priorities


1. Organizational Self-paced The student is
Key Result Demonstration given information
Areas (KRA) lecture Sheet

2. Work values
and ethical
standards

3. Company
policies on the
use and
maintenance of
equipment

LO3. Maintain Professional Growth And Development

1. Qualification Self-paced The student is

Date Developed: Document No. MMCI-SP-01


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NC II Date Revised:
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Session Plan Christopher M. Santos COLLEGE
Revision # 01
standards Demonstration given information
lecture Sheet

2. Gender and
development
(GAD)
sensitivity

3. Professionalism
in the
workplace

4. List of
professional
licenses

C. ASSESSMENT PLAN
 Written Test
 Performance Test
D. TEACHER’S SELF-REFLECTION OF THE SESSION

Date Developed: Document No. MMCI-SP-01


FOOD AND BEVERAGE SERVICES JANUARY 2013 Issued by:
NC II Date Revised:
Page
Developed by:
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Session Plan Christopher M. Santos COLLEGE
Revision # 01
SESSION PLAN
Sector : TOURISM
Qualification Title : Food and Beverage Services NC II
Unit of Competency : Practice Occupational Health and Safety Procedures
Module Title : Practicing Occupational Health and Safety Procedures
Learning Outcomes:
LO1. Identify hazards and risks
LO2. Evaluate Hazards and risks
LO3. Control hazards and risks
LO4. Maintain Occupational health and safety awareness

B. INTRODUCTION
This module covers the knowledge, skills and attitudes required to comply with the regulatory and
organizational requirements for occupational health and safety such as identifying, evaluating and
maintaining occupational health and safety (OHS) awareness.
B. LEARNING ACTIVITIES
LO 1: Identify hazards and risks
Learning Content Methods Presentation Practice Feedback Resources Time
1. Hazards and Self-paced The student is 6 hours
risks Demonstration given information
identification lecture Sheet

Date Developed: Document No. MMCI-SP-01


FOOD AND BEVERAGE SERVICES JANUARY 2013 Issued by:
NC II Date Revised:
Page
Developed by:
MANILA MONTESSORI
Session Plan Christopher M. Santos COLLEGE
Revision # 01
and control

2. Organization
al safety and
health
protocol
3. Threshold limit
value (TLV)

4. OHS
indicators

LO2. Evaluate hazards and risks


1. TLV table Self-paced The student is
Demonstration given information
lecture Sheet

2. Philippine
OHS
standards

3. Effects of
hazards in the
workplace
4. Ergonomics
5. ECC
Regulations
LO3. Control hazards and Risks

Date Developed: Document No. MMCI-SP-01


FOOD AND BEVERAGE SERVICES JANUARY 2013 Issued by:
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Session Plan Christopher M. Santos COLLEGE
Revision # 01
1. Safety
regulations
- Clean air
act
- Electrical
and fire
safety
code
- Waste
manageme
nt
- Disaster
preparedn
ess and
manageme
nt

LO4. Maintain occupational health and safety awareness


1. Operational The student is
health and safety given information
procedure, Sheet
practices and
regulations

2. Emergency-
related drills and
training

Date Developed: Document No. MMCI-SP-01


FOOD AND BEVERAGE SERVICES JANUARY 2013 Issued by:
NC II Date Revised:
Page
Developed by:
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Session Plan Christopher M. Santos COLLEGE
Revision # 01
C. ASSESSMENT PLAN
 Written Test
 Performance Test
D. TEACHER’S SELF-REFLECTION OF THE SESSION

SESSION PLAN
Sector : TOURISM
Qualification Title : Food and Beverage Services NC II
Unit of Competency : Develop and Update Industry Knowledge
Module Title : Developing and Update Industry Knowledge
Learning Outcomes:
LO1. Identify and access key resources of information on the industry
LO2. Access, apply and share industry information
LO3. Update continuously relevant industry knowledge

A. INTRODUCTION
This module covers the knowledge, skills and attitudes required to access, increase and update
industry knowledge.
B. LEARNING ACTIVITIES
LO 1: Identify and access key resources of information on the industry

Date Developed: Document No. MMCI-SP-01


FOOD AND BEVERAGE SERVICES JANUARY 2013 Issued by:
NC II Date Revised:
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Developed by:
MANILA MONTESSORI
Session Plan Christopher M. Santos COLLEGE
Revision # 01
Learning Content Methods Presentation Practice Feedback Resources Time

Information sources Lectured 2


 media Self-paced hours
 reference
book
 libraries
 union
 industry
association
 internet
 personal
observation

LO2. Access, apply and share industry information


1. Trade unions Lectured The student is 1.5ho
environmental issues Self-paced given information urs
and requirement Small group discussion Sheet

2. Industrial relations
issues and major
organization

3. Career opportunities

4. Work ethic required to


work in the industry

Date Developed: Document No. MMCI-SP-01


FOOD AND BEVERAGE SERVICES JANUARY 2013 Issued by:
NC II Date Revised:
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Session Plan Christopher M. Santos COLLEGE
Revision # 01
5. Quality assurance

LO3. Update continuously relevant industry knowledge


1. Information sources Lectured .5
- media Self-paced hours
- libraries/reference Small group discussion
book Distance education

- union/industry
association
- internet

2. Legislation that affects


the industry

C. ASSESSMENT PLAN
 Written Test
 Performance Test
D. TEACHER’S SELF-REFLECTION OF THE SESSION

Date Developed: Document No. MMCI-SP-01


FOOD AND BEVERAGE SERVICES JANUARY 2013 Issued by:
NC II Date Revised:
Page
Developed by:
MANILA MONTESSORI
Session Plan Christopher M. Santos COLLEGE
Revision # 01
SESSION PLAN
Sector : TOURISM
Qualification Title : Food and Beverage Services NC II
Unit of Competency : Observe Workplace Hygiene Procedures
Module Title : Observing Workplace Hygiene Procedures
Learning Outcomes:
LO1 Practice personal grooming and hygiene
LO2 Practice safe and hygienic handling, storage and disposal of food, beverage, and materials

A. INTRODUCTION
This module covers the knowledge, skills and attitudes in observing workplace hygiene procedures.
B. LEARNING ACTIVITIES
LO 1: Practice personal grooming and hygiene
Learning Content Methods Presentation Practice Feedback Resources Time

1.Hygiene procedures The student is 2 hours


- Proper Demonstrations given information
hand Small group discussion Sheet
washing
- Regular
bathing
- Appropriat
e and

Date Developed: Document No. MMCI-SP-01


FOOD AND BEVERAGE SERVICES JANUARY 2013 Issued by:
NC II Date Revised:
Page
Developed by:
MANILA MONTESSORI
Session Plan Christopher M. Santos COLLEGE
Revision # 01
clean
clothing
- Cleaning
and
sanitizing
procedures
- Personal
hygiene

LO2. Practice safe and hygienic handling, storage and disposal of food, beverage, and materials
1.Hygiene procedures Lectured The student is 2 hours
- Proper Self-paced given information
food Demonstration Sheet
handling
and
storage
- Correct
work
practices
- Proper
waste
disposal
- Personal
hygiene
- Pest
control
- Principles
of HACCP

Date Developed: Document No. MMCI-SP-01


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NC II Date Revised:
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Session Plan Christopher M. Santos COLLEGE
Revision # 01
C. ASSESSMENT PLAN
 Written Test
 Performance Test
D. TEACHER’S SELF-REFLECTION OF THE SESSION

Date Developed: Document No. MMCI-SP-01


FOOD AND BEVERAGE SERVICES JANUARY 2013 Issued by:
NC II Date Revised:
Page
Developed by:
MANILA MONTESSORI
Session Plan Christopher M. Santos COLLEGE
Revision # 01
SESSION PLAN
Sector : TOURISM
Qualification Title : Food and Beverage Services NC II
Unit of Competency : Perform Computer Operations
Module Title : Performing Computer Operations
Learning Outcomes:
LO1. Identify and explain the functions, general features and capabilities of both hardware and software
LO2. Prepare and use appropriate hardware and software according to task requirement
LO3. Use appropriate devices and procedures to transfer files/data
LO4. Produce accurate and complete data according to the requirements
LO5. Maintain computer equipment and system

B. INTRODUCTION
This module covers the knowledge, skills and attitudes needed to perform computer operations. This
includes in putting, accessing, producing and transferring data using appropriate hardware and software.
B. LEARNING ACTIVITIES
LO 1: Identify and explain the functions, general features and capabilities of both hardware and software
Learning Content Methods Presentation Practice Feedback Resources Time

1. Main types of The student is 1 hour


computers and basic Demonstrations given information
features of different Lectured Sheet

Date Developed: Document No. MMCI-SP-01


FOOD AND BEVERAGE SERVICES JANUARY 2013 Issued by:
NC II Date Revised:
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Session Plan Christopher M. Santos COLLEGE
Revision # 01
operating systems Self-paced
2. Main parts of a
computer
3. Storage devices and
basic categories of
memory
4. Types of software
Peripheral
devices
LO2. Prepare and use appropriate hardware and software according to task requirement
1. Basic ergonomics of Lectured The student is 30
keyboard and computer Self-paced given information mins
use Demonstration Sheet
2.Standard operating
procedures in entering
and saving data into the
computer
3.Storage media
4.Ergonomic guidelines

LO3. Use appropriate devices and procedures to transfer files/data


1. Procedures/techniqu Lectured The student is 30
es in accessing Self-paced given information mins
Information Demonstration Sheet
2. Desktop Icons
3. Keyboard techniques
based on OHS
requirements

LO4. Produce accurate and complete data according to the requirements

Date Developed: Document No. MMCI-SP-01


FOOD AND BEVERAGE SERVICES JANUARY 2013 Issued by:
NC II Date Revised:
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Developed by:
MANILA MONTESSORI
Session Plan Christopher M. Santos COLLEGE
Revision # 01
1.Software commands Lectured The student is 1
Self-paced given information hour
Demonstration Sheet

2.Operation and use of


peripheral devices
3. Procedures in
transferring files/data
LO5. Maintain computer equipment and system
1.Cleaning, Minor Lectured The student is 1
Maintenance and Self-paced given information hour
Replacements of Demonstration Sheet
Consumables
2. Creating More Space
in the Hard Disk
3. Reviewing Programs
4. Deleting Unwanted
Files
5. Checking Hard Disk
for Errors
C. ASSESSMENT PLAN
 Written Test
 Performance Test
D. TEACHER’S SELF-REFLECTION OF THE SESSION

SESSION PLAN

Date Developed: Document No. MMCI-SP-01


FOOD AND BEVERAGE SERVICES JANUARY 2013 Issued by:
NC II Date Revised:
Page
Developed by:
MANILA MONTESSORI
Session Plan Christopher M. Santos COLLEGE
Revision # 01
Sector : TOURISM
Qualification Title : Food and Beverage Services NC II
Unit of Competency : Perform Workplace and Safety Practices
Module Title : Performing Workplace and Safety Practices
Learning Outcomes:
LO1. Practice workplace safety, security and hygiene systems, processes and operation
LO2. Responds appropriately to faults, problems and emergency situations
LO3. Maintain safe personal presentation standards

C. INTRODUCTION
This module covers the knowledge, skills and attitudes in following health, safety and security
practices. It includes dealing with emergency situations and maintaining safe personal standard.
B. LEARNING ACTIVITIES
LO 1: Practice workplace safety, security and hygiene systems, processes and operation
Learning Content Methods Presentation Practice Feedback Resources Time

1.Health, safety and The student is 2 hours


security procedures given information
2.Breaches procedures Lectured Sheet
Self-paced

LO2. Responds appropriately to faults, problems and emergency situations


1. Emergency procedure Lectured 2 hours
- Personal Self-paced

Date Developed: Document No. MMCI-SP-01


FOOD AND BEVERAGE SERVICES JANUARY 2013 Issued by:
NC II Date Revised:
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MANILA MONTESSORI
Session Plan Christopher M. Santos COLLEGE
Revision # 01
injuries Demonstration
-Fire
-Electrocuti
on
- Natural
calamity
- Criminal
acts
2.Safe personal
presentation standard

LO3. Maintain safe personal presentation standards


1.Students/trainees must Lectured The student is 2 hours
be provided with the Self-paced given information
following: Demonstration Sheet
Group discussion

 Hands-out
 Film / video
clips

C. ASSESSMENT PLAN
 Written Test
 Performance Test
D. TEACHER’S SELF-REFLECTION OF THE SESSION

SESSION PLAN
Sector : TOURISM

Date Developed: Document No. MMCI-SP-01


FOOD AND BEVERAGE SERVICES JANUARY 2013 Issued by:
NC II Date Revised:
Page
Developed by:
MANILA MONTESSORI
Session Plan Christopher M. Santos COLLEGE
Revision # 01
Qualification Title : Food and Beverage Services NC II
Unit of Competency : Provide Effective Customer Service
Module Title : Provide Effective Customer Service
Learning Outcomes:
LO1. Apply effective verbal and non-verbal communication skills to respond to customer needs
LO2. Provide prompt and quality service to customer
LO3. Handle queries promptly and correctly in line with enterprise procedures
LO4. Handle customer complaints, evaluation and recommendations
D. INTRODUCTION
This module deals with the knowledge, skills and attitudes in providing effective customer service. It
includes greeting customer, identifying customer needs, delivering service to customer, handling queries
through telephone, fax machine, internet and email and handling complaints, evaluation and recommendation
B. LEARNING ACTIVITIES
LO 1: Apply effective verbal and non-verbal communication skills to respond to customer needs
Learning Content Methods Presentation Practice Feedback Resources Time

1. Personality The student is 6 hours


development and public given information
relations Lectured Sheet
2. Basic oral Self-paced
communication/ writing Demonstration
memos and letters Role playing
3. Preparing job
documentation
- Following
instructions

Date Developed: Document No. MMCI-SP-01


FOOD AND BEVERAGE SERVICES JANUARY 2013 Issued by:
NC II Date Revised:
Page
Developed by:
MANILA MONTESSORI
Session Plan Christopher M. Santos COLLEGE
Revision # 01
Filling-out forms
LO2. Provide prompt and quality service to customer
1. Food and culture Lectured
2. Exploration of food Self-paced
trends Demonstration
- Past, present
and future
trend
3. Communication
standards in customer
service

LO3. Handle queries promptly and correctly in line with enterprise procedures
1. Modes of greeting and Lectured The student is
farewell. Self-paced given information
2. Proper addressing of Demonstration Sheet
needs of persons. (by Role Playing
gender, age, status,
physical condition)
3. Style manual
requirement.
Standard letters and
proformas
LO4. Handle customer complaints, evaluation and recommendations
1. Proper way of Lectured
answering complaints in Self-paced
line with workplace Demonstration
procedures. Role Playing

Date Developed: Document No. MMCI-SP-01


FOOD AND BEVERAGE SERVICES JANUARY 2013 Issued by:
NC II Date Revised:
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MANILA MONTESSORI
Session Plan Christopher M. Santos COLLEGE
Revision # 01
2. Nature and details of
complaints.
Industry/ workplace
procedures in giving
evaluation and
recommendations
C. ASSESSMENT PLAN
 Written Test
 Performance Test
D. TEACHER’S SELF-REFLECTION OF THE SESSION

SESSION PLAN
Sector : TOURISM
Qualification Title : Food and Beverage Services NC II

Date Developed: Document No. MMCI-SP-01


FOOD AND BEVERAGE SERVICES JANUARY 2013 Issued by:
NC II Date Revised:
Page
Developed by:
MANILA MONTESSORI
Session Plan Christopher M. Santos COLLEGE
Revision # 01
Unit of Competency : Provide Link Between Kitchen and Service Area
Module Title : Providing Link Between Kitchen and Service Area
Learning Outcomes:
LO 1 Liase between kitchen and service areas
LO 2 Clean and clear food service area
A. INTRODUCTION
This module deals with knowledge, skills and attitude in liaising between kitchen and service areas,
cleaning and clearing food service areas
B. LEARNING ACTIVITIES
LO 1: Liase between kitchen and service areas
Learning Content Methods Presentation Practice Feedback Resources Time

1. Workflow structures The student is 20


within a food and given information hours
beverage service Lectured Sheet
location Self-paced
2. Communication and Discussion
interpersonal skills Film viewing

3. Roles and
responsibilities in the
food service team

LO2. LO 2 Clean and clear food service area


1.Hygienic and Lectured The student is 20 hours

Date Developed: Document No. MMCI-SP-01


FOOD AND BEVERAGE SERVICES JANUARY 2013 Issued by:
NC II Date Revised:
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Session Plan Christopher M. Santos COLLEGE
Revision # 01
appropriate personal Self-paced given information
presentation Discussion Sheet
2. Legislation on OH & S Film Viewing
and food hygiene

C. ASSESSMENT PLAN
 Written Test
 Performance Test(Practical demonstration)
 Oral Test
D. TEACHER’S SELF-REFLECTION OF THE SESSION

SESSION PLAN
Sector : TOURISM
Qualification Title : Food and Beverage Services NC II

Date Developed: Document No. MMCI-SP-01


FOOD AND BEVERAGE SERVICES JANUARY 2013 Issued by:
NC II Date Revised:
Page
Developed by:
MANILA MONTESSORI
Session Plan Christopher M. Santos COLLEGE
Revision # 01
Unit of Competency : Provide Food and Beverage Service
Module Title : Providing Food and Beverage Service

Learning Outcomes:
LO 1 Prepare dining/restaurant area for service
LO 2 Prepare and set tables
LO 3 Welcome customers
LO 4 Take and process orders
LO 5 Serve and clear food and drinks
LO 6 Close down restaurant/dining area
A. INTRODUCTION
This module deals with knowledge, skills and attitude in preparing dining/restaurant area for service, preparing and setting
tables, welcoming customers, taking and processing orders, serving and clearing food and drinks, closing down restaurant/dining area.
B. LEARNING ACTIVITIES
LO 1: Prepare dining/restaurant area for service
Learning Content Methods Presentation Practice Feedback Resources Time

1. Preparation of service The student is 20 hours


equipment / utensils and given information
supplies Self-paced Sheet
2. Cleanliness and Demonstration
condition of equipment / Lecture
utensils and supplies Discussion

LO2. Prepare and set tables

Date Developed: Document No. MMCI-SP-01


FOOD AND BEVERAGE SERVICES JANUARY 2013 Issued by:
NC II Date Revised:
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Developed by:
MANILA MONTESSORI
Session Plan Christopher M. Santos COLLEGE
Revision # 01
1. Completeness of table Lectured The student is 40 hours
set-up Self-paced given information
2. Balance and Demonstration Sheet
Uniformity of utensils Discussion
used
3. Order of the utensils
4. Eye appeal
5. Timeliness

LO3. Welcome customers


1. Welcoming / greeting Lectured The student is 20 hours
the guest protocol Self-paced given information
2. Steps procedure and Demonstration Sheet
rationale in seating the
guest

LO4. Take and process orders


1. Take food / beverage Lectured The student is 20hours
order Self-paced given information
2. Present the menu to Demonstration Sheet
guests Role playing

LO5. Serve and clear food and drinks


1. Sequence table Lectured The student is 40 hours
serving ( a la carte, la Self-paced given information
carte fine dining with Demonstration Sheet
wine service Discussion

Date Developed: Document No. MMCI-SP-01


FOOD AND BEVERAGE SERVICES JANUARY 2013 Issued by:
NC II Date Revised:
Page
Developed by:
MANILA MONTESSORI
Session Plan Christopher M. Santos COLLEGE
Revision # 01
2. Safety practices and
precautionary measures
in serving guest orders
3.Bussing and cleaning
the table

LO6. Close down restaurant/dining area


1. Procedures in re- Lectured The student is 20 hours
setting tables Self-paced given information
2. Safety practices in Demonstration Sheet
resetting the table Discussion

C. ASSESSMENT PLAN
 Written Test
 Performance Test(Practical demonstration)
D. TEACHER’S SELF-REFLECTION OF THE SESSION

SESSION PLAN
Sector : TOURISM
Qualification Title : Food and Beverage Services NC II

Date Developed: Document No. MMCI-SP-01


FOOD AND BEVERAGE SERVICES JANUARY 2013 Issued by:
NC II Date Revised:
Page
Developed by:
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Session Plan Christopher M. Santos COLLEGE
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Unit of Competency : Provide Room Service
Module Title : Providing Room Service
Learning Outcomes:
LO 1. Take and process room service orders
LO 2. Set-up trays and trolleys
LO 3. Present room service meals and beverages to guest
LO 4. Present room service accounts
LO 5. Clear room service area

A. INTRODUCTION
This module covers the knowledge, skills and attitude required in providing room service in commercial accommodation
establishments.
B. LEARNING ACTIVITIES
LO 1 Take and process room service orders
Learning Content Methods Presentation Practice Feedback Resources Time

1. Taking room The student is 25 hours


service orders Role Playing given information
Self-paced Sheet
Demonstration
Lecture
Discussion

LO2. Set-up trays and trolleys

Date Developed: Document No. MMCI-SP-01


FOOD AND BEVERAGE SERVICES JANUARY 2013 Issued by:
NC II Date Revised:
Page
Developed by:
MANILA MONTESSORI
Session Plan Christopher M. Santos COLLEGE
Revision # 01
1. Equipment and Lectured 15 hours
material selection Demonstration
and set-up discussion

LO3. Present room service meals and beverages to guest


1. Room service Lectured 10 hours
meal delivery Demonstration
and serving Discussion
Role playing
LO4. Present room service accounts
1. Billing of guest Lectured 15 hours
Discussion
Role playing
LO5. Clear room service area
1. Clean room Lectured 15 hours
service area Discussion
Demonstration
C. ASSESSMENT PLAN
 Written Test
 Performance Test(Practical demonstration)
 Interview (oral/ questionnaire)
D. TEACHER’S SELF-REFLECTION OF THE SESSION

SESSION PLAN
Sector : TOURISM
Qualification Title : Food and Beverage Services NC II

Date Developed: Document No. MMCI-SP-01


FOOD AND BEVERAGE SERVICES JANUARY 2013 Issued by:
NC II Date Revised:
Page
Developed by:
MANILA MONTESSORI
Session Plan Christopher M. Santos COLLEGE
Revision # 01
Unit of Competency : Developed and Update Food and Beverage Knowledge
Module Title : Developing and Update Food and Beverage Knowledge
Learning Outcomes:
LO 1 Research general information on food and beverage cocktails
LO 2 Share information with customers
A. INTRODUCTION
This module covers the knowledge, skills and attitude required in researching general information on
food and beverage cocktails, and sharing in.
B. LEARNING ACTIVITIES
LO 1. Research general information on food and beverage cocktails
Learning Content Methods Presentation Practice Feedback Resources Time

1. Past and current trend The student is 10 hours


in food and beverage given information
2.Types of food and Self-paced Sheet
beverage Demonstration
Lecture
3.Special dietary Discussion
requirements
4. Special cultural needs

LO2. Share information with customers


1.Appropriate Lectured The student is 10 hours
combinations of food and Self-paced given information
beverage based on the Demonstration Sheet

Date Developed: Document No. MMCI-SP-01


FOOD AND BEVERAGE SERVICES JANUARY 2013 Issued by:
NC II Date Revised:
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Developed by:
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Session Plan Christopher M. Santos COLLEGE
Revision # 01
following: discussion
- Customer
preferences
- Traditional
combinations of
foods and
beverages
- Special dietary
requirements
- Special cultural
needs
2. National/local Act
related to service of
food and beverage

C. ASSESSMENT PLAN
 Written Test
 Performance Test(Practical demonstration)
 Oral examination
D. TEACHER’S SELF-REFLECTION OF THE SESSION

Date Developed: Document No. MMCI-SP-01


FOOD AND BEVERAGE SERVICES JANUARY 2013 Issued by:
NC II Date Revised:
Page
Developed by:
MANILA MONTESSORI
Session Plan Christopher M. Santos COLLEGE
Revision # 01