SESSION PLAN

Sector : TOURISM
Qualification Title : FOOD AND BEVERAGE SERVICES NCII
Unit of Competency : PREPARE THE DINING ROOM/RESTAURANT AREA FOR SERVICE
Module Title : PREPARING THE DINING ROOM/RESTAURANT AREA FOR SERVICE

Learning Outcomes
1. Take table reservations
2. Prepare service stations and equipment
3. Set up the tables in the dining area
4. Set the mood/ambiance of the dining area

A. INTRODUCTION
This unit covers the knowledge and skills required in the preparation of the dining room /restaurant area
before the start of the service operations. It involves opening duties or the dining room mise-en-place prior to service.
This unit includes the knowledge and skills in taking reservations, preparing service stations, table-setting, and
setting the ambiance of the food service facility.
B. LEARNING ACTIVITIES
LO 1: TAKE TABLE RESERVATIONS
Learning Content Methods Presentation Practice Feedback Resources Time
 Taking table  Self paced/ modular  Read  Answer self-  Compar  CBLM
reservations information check 1.1-1 e with
through inquiries sheet 1.1-1 answer
 Perform task
 Complete details of key 1.1-
or job or
the reservation 1
operation
 Recorded on forms sheet 1.1-1  Refer to
based on perform
establishment’s ance
standards. criteria
checklist
1.1-1
LO 2: PREPARE SERVICE STATIONS AND EQUIPMENT

 Preparation of  Self paced/ modular  Read  Answer self-  Compar  CBLM

service equipment information check 1.2-1 e with
/ utensils and sheet 1.2-1 answer
supplies key 1.2-
 Cleanliness and  Perform task 1
condition of or job or  Refer to
equipment / operation perform
utensils and sheet 1.2-1 ance
supplies criteria
checklist
1.2-1
LO 3: SET UP THE TABLES IN THE DINING AREA

 Completeness of  Self paced/ modular  Read  Answer self-  Compar  CBLM

table set-up information check 1.3-1 e with
 Balance and sheet 1.3-1 answer
Uniformity of key 1.3-
utensils used  Perform task 1
 Order of the or job or  Refer to
utensils operation perform
 Eye appeal sheet 1.3-1 ance
 Timeliness criteria
checklist
1.3-1

LO 4: SET THE MOOD/AMBIANCE OF THE DINING AREA

 Setting the  Self paced/ modular  Read  Answer self-  Compar  CBLM
mood/ambiance of information check 1.4-1 e with
the dining area sheet 1.4-1 answer
key 1.4-
 Perform task 1
or job or  Refer to
operation perform
sheet 1.4-1 ance
criteria
checklist
1.4-1

C. ASSESSMENT PLAN
Written Test: Questions on knowledge such as:
 Enumerating the steps in taking table reservations
 Performance Test: In the laboratory/ workshop, given the supplies and materials with the appropriate hand tools; the
trainees will:
 Perform procedural demonstration on how to set up the tables in the dining area
D. TEACHER’S SELF-REFLECTION OF THE SESSION