SESSION PLAN

Sector : TOURISM SECTOR

Qualification Title : FOOD AND BEVERAGE SERVICES NC II
Unit of Competency : WELCOME GUESTS AND TAKE FOOD AND BEVERAGE ORDERS
Module Title : WELCOMING GUESTS AND TAKING FOOD AND BEVERAGE ORDERS

Learning Outcomes:
LO1 Welcome and greet guests
LO2 Seat the Guests
LO3 Taking Food and Beverage order
LO4 Liaise between kitchen and service area

A. INTRODUCTION

In this session, the trainees will perform welcoming and greeting guests. They will practice their skills using task sheets
and check their performance through performance checklist. This concept is vital for welcoming and greeting guests so
that the trainees will be able to apply correct steps/procedures with the actual guest, welcome and greet guest
procedures while observing safety precautions.
 B. LEARNING ACTIVITIES

LO 1: Perform Welcoming and Greeting Guests

Learning Content Methods Presentation Practice Feedback Resources Time

1. Welcoming and Modular/self- Let the trainee read Let the trainee Let the trainee 1
Greeting Guest pace INFORMATION SHEET answer SELF- compare their Hour
Protocol 2.1-1 on Welcoming CHECK 2.1 -1. answers to ANSWER
and Greeting Guest KEY 2.1-1
Protocol CBLM

2. Seating Guests Modular/ Self- Let the trainee read Let the trainee Let the trainee CBLM 1
Procedure paced INFORMATON SHEET answer SELF- compare their hour
2.1-2 on Seating Guests CHECK 2.1-2. answers to the
Procedure ANSWER KEY 2.1-2

Demonstration The trainees will Let the trainee Let the trainee Tools and 2
observe the perform TASK compare their Equipment Hours
demonstration of the SHEET 2.3-2 performance to the Supplies
trainer in procedures “Welcoming PERFORMANCE and
on Welcoming and and Greeting CRITERIA Materials
Greeting Guest Guest” CHECKLIST 2.1-2 for
Welcoming
and
Greeting
Guest
C. ASSESSMENT PLAN
Competency should be assessed through demonstration with oral questioning and written test.
 D.TEACHER’S SELF-REFLECTION OF THE SESSION

Prepared by:

MARY LOUISE FULLIDO

Trainer

Received and verified by:

LOUIS MARTIN ESCANER
Head Teacher I

Noted by:
PANTALEON M. GULLE JR.
BTVHS Principal II
 SESSION PLAN

Sector : TOURISM SECTOR

Qualification Title : FOOD AND BEVERAGE SERVICES NC II
Unit of Competency : WELCOME GUESTS AND TAKE FOOD AND BEVERAGE ORDERS
Module Title : WELCOMING GUESTS AND TAKING FOOD AND BEVERAGE ORDERS

Learning Outcomes:
LO1 Welcome and greet guests
LO2 Seat the Guests
LO3 Taking Food and Beverage order
LO4 Liaise between kitchen and service area

A. INTRODUCTION

In this session, the trainees will perform using the appropriate tools and equipment, supplies and materials and basic
steps/procedures in seating the guest. They will practice their skills using task sheets and check their performance
through performance checklist. This concept is vital for seating the guest so that the trainees will be able to apply
correct steps/procedures with the actual guest, seat the guest procedures while observing safety precautions.
 B. LEARNING ACTIVITIES

LO 2: Perform Seating the Guest

Learning Content Methods Presentation Practice Feedback Resources Time

1. Welcoming Modular/self- Let the trainee read Let the trainee Let the trainee 1
and pace INFORMATION SHEET answer SELF- compare their Hour
Greeting 2.2-1 on Welcoming CHECK 2.2-1. answers to ANSWER
Guest and Greeting Guest KEY 2.2-1
Procedures Procedures CBLM

2. Seating Guest Modular/ Self- Let the trainee read Let the trainee Let the trainee CBLM 1
Procedure paced INFORMATON SHEET answer SELF- compare their hour
2.2-2 on Seating Guest CHECK 2.2-2. answers to the
Procedure ANSWER KEY 2.2-2

3. Food Service Modular/ Self- Let the trainee read Let the trainee Let the trainee CBLM 1
Sequence paced INFORMATON SHEET answer SELF- compare their hour
2.2-3 on Food Service CHECK 2.2-3. answers to the
Sequence ANSWER KEY 2.2-3

4. Basic Menu Modular/ Self- Let the trainee read Let the trainee Let the trainee CBLM 1
Types paced INFORMATION SHEET answer SELF- compare their hour
2.2-4 on Basic Menu CHECK 2.2-4. answers to the
Types ANSWER KEY 2.2-4

Modular/ Self- Let the trainee read Let the trainee Let the trainee CBLM 1
paced INFORMATION SHEET answer SELF- compare their hour
5. Order Taking
2.2-5 on Order Taking CHECK 2.2-5. answers to the
Procedure
Procedure ANSWER KEY 2.2-5
6. Principles of Modular/ Self- Let the trainee read Let the trainee Let the trainee CBLM 1
Promotion and paced INFORMATION SHEET answer SELF- compare their hour
Selling 2.2-6 on Principles of CHECK 2.2-6. answers to the
Promotion and Selling ANSWER KEY 2.2-6

7. Suggestive Modular/ Self- Let the trainee read Let the trainee Let the trainee CBLM 1
Selling Technique paced INFORMATION SHEET answer SELF- compare their hour
2.2-7 on Suggestive CHECK 2.2-7. answers to the
Selling Technique ANSWER KEY 2.2-7

8. Product and Modular/ Self- Let the trainee read Let the trainee Let the trainee CBLM 1
Service Knowledge paced INFORMATION SHEET answer SELF- compare their hour
2.2-8 on Product and CHECK 2.2-8. answers to the
Service Knowledge ANSWER KEY 2.2-8

Demonstration The trainees will Let the trainee Let the trainee Tools and 8
observe the perform TASK compare their Equipment Hours
demonstration of the SHEET 2.2-1 performance to the Supplies
trainer in procedures “Seating the PERFORMANCE and
on seating guests Guest” CRITERIA Materials
CHECKLIST 2.2-1 for
Welcoming
and
Greeting
Guest
C. ASSESSMENT PLAN
Competency should be assessed through demonstration with oral questioning and written test.
 D. TEACHER’S SELF-REFLECTION OF THE SESSION

Prepared by:

MARY LOUISE FULLIDO

Trainer

Received and verified by:

LOUIS MARTIN ESCANER
Head Teacher I

Noted by:
PANTALEON M. GULLE JR.
BTVHS Principal II
 SESSION PLAN

Sector : TOURISM SECTOR

Qualification Title : FOOD AND BEVERAGE SERVICES NC II
Unit of Competency : WELCOME GUESTS AND TAKE FOOD AND BEVERAGE ORDERS
Module Title : WELCOMING GUESTS AND TAKING FOOD AND BEVERAGE ORDERS

Learning Outcomes:
LO1 Welcome and greet guests
LO2 Seat the Guests
LO3 Taking Food and Beverage order
LO4 Liaise between kitchen and service area

A. INTRODUCTION

In this session, the trainees will perform using the basic steps/procedures in taking food and beverage
order. They will practice their skills using task sheets and check their performance through performance
checklist. This concept is vital for taking food and beverage order so that the trainees will be able to apply
correct steps/procedures with the actual guest, take food and beverage procedures while observing safety
precautions.
 B. LEARNING ACTIVITIES

LO 3: Perform Taking Food and Beverage order

Learning Resource
Methods Presentation Practice Feedback Time
Content s
1. Basic Modular/self- Let the trainee read Let the Let the trainee 1
Menu pace INFORMATION trainee compare their Hour
Types SHEET 2.3-1 on answer answers to
Basic Menu Types SELF- ANSWER KEY 2.3-1
CHECK 2.3 - CBLM
1.

2. Menu Modular/ Self- Let the trainee read Let the Let the trainee CBLM 1
Presentation to paced INFORMATON trainee compare their hour
Guest SHEET 2.3-2 on answer answers to the
Menu Presentation to SELF- ANSWER KEY 2.3-2
Guest CHECK 2.3-
2.
3. Take Modular/ Self- Let the trainee read Let the Let the trainee CBLM 1
Food/Beverage paced INFORMATON trainee compare their hour
Order SHEET 2.3-3 on Take answer answers to the
Food/Beverage Order SELF- ANSWER KEY 2.3-3
CHECK 2.3-
3.
Demonstratio The trainees will Let the Let the trainee Accessorie 3
n observe the trainee compare their s for Hour
demonstration of the perform performance to the taking s
trainer in procedures TASK SHEET PERFORMANCE Food and
2.3-1 “Taking
 on taking food and Food and CRITERIA Beverage
beverage order Beverage CHECKLIST 2.3-1 Order
Order”

C. ASSESSMENT PLAN
Competency should be assessed through demonstration with oral questioning and written test.
D. TEACHER’S SELF-REFLECTION OF THE SESSION

Prepared by:

MARY LOUISE FULLIDO

Trainer
Received and verified by:
LOUIS MARTIN ESCANER
Head Teacher I

Noted by:
PANTALEON M. GULLE JR.
BTVHS Principal II
 SESSION PLAN

Sector : TOURISM SECTOR

Qualification Title : FOOD AND BEVERAGE SERVICES NC II
Unit of Competency : WELCOME GUESTS AND TAKE FOOD AND BEVERAGE ORDERS
Module Title : WELCOMING GUESTS AND TAKING FOOD AND BEVERAGE ORDERS

Learning Outcomes:
LO1 Welcome and greet guests
LO2 Seat the Guests
LO3 Taking Food and Beverage order
LO4 Liaise between kitchen and service area

A. INTRODUCTION

In this session, the trainees will perform using the basic steps/procedures in liaising between kitchen and service area.
They will practice their skills using task sheets and check their performance through performance checklist. This
concept is vital for liaising between kitchen and service area so that the trainees will be able to apply correct
steps/procedures with the actual guest, liaise between kitchen and service area procedures while observing safety
precautions.
 B. LEARNING ACTIVITIES

LO 4: Perform liaising between kitchen and service area

Learning Content Methods Presentation Practice Feedback Resources Time

1. Welcoming Modular/self- Let the trainee read Let the trainee Let the trainee 1
and pace INFORMATION SHEET answer SELF- compare their Hour
Greeting 2.4-1 on Welcoming CHECK 2.4 -1. answers to ANSWER
Guest and Greeting Guest KEY 2.4-1
Procedures Procedures CBLM

2. Seating Guest Modular/ Self- Let the trainee read Let the trainee Let the trainee CBLM 1
Procedure paced INFORMATON SHEET answer SELF- compare their hour
2.4-2 on Seating Guest CHECK 2.4-2. answers to the
Procedure ANSWER KEY 2.4-2

3. Food Service Modular/ Self- Let the trainee read Let the trainee Let the trainee CBLM 1
Sequence paced INFORMATON SHEET answer SELF- compare their hour
2.4-3 on Food Service CHECK 2.4-3. answers to the
Sequence ANSWER KEY 2.4-3

4. Basic Menu Modular/self- Let the trainee read Let the trainee Let the trainee CBLM 1
Types pace INFORMATION SHEET answer SELF- compare their hour
2.4-4 on Basic Menu CHECK 2.4-4 answers to ANSWER
Types KEY 2.4-4

5. Order Modular/self- Let the trainee read Let the trainee Let the trainee CBLM 1
Taking pace INFORMATION SHEET answer SELF- compare their hour
Procedure 2.4-5 on Order Taking CHECK 2.3-5 answers to ANSWER
Procedure KEY 2.4-5
6. Principles of Modular/self- Let the trainee read Let the trainee Let the trainee CBLM 1
Promotion pace INFORMATION SHEET answer SELF- compare their hour
and Selling 2.4-6 Principles of CHECK 2.4-6 answers to ANSWER
Promotion and Selling KEY 2.3-6

7. Suggestive Modular/self- Let the trainee read Let the trainee Let the trainee CBLM 1
Selling pace INFORMATION SHEET answer SELF- compare their hour
Technique 2.4-7 on Suggestive CHECK 2.4-7 answers to ANSWER
Selling Technique KEY 2.4-7

8. Product and Modular/self- Let the trainee read Let the trainee Let the trainee CBLM 1
Service pace INFORMATION SHEET answer SELF- compare their hour
Knowledge 2.4-8 on Product and CHECK 2.4-8 answers to ANSWER
Service Knowledge KEY 2.4-8

Demonstration The trainees will Let the trainee Let the trainee Accessories 8
observe the perform TASK compare their for taking Hours
demonstration of the SHEET 2.4-1 performance to the Food and
trainer in procedures “Taking Food PERFORMANCE Beverage
on liaising between and Beverage CRITERIA Order
kitchen and service Order” CHECKLIST 2.4-1
area
C. ASSESSMENT PLAN
Competency should be assessed through demonstration with oral questioning and written test.
D. TEACHER’SSELF-REFLECTION OF THE SESSION
Prepared by:

MARY LOUISE FULLIDO

Trainer

Received and verified by:

LOUIS MARTIN ESCANER
Head Teacher I

Noted by:
PANTALEON M. GULLE JR.
BTVHS Principal II