SESSION PLAN

SECTOR : TOURISM
QUALIFICATION TITLE : FOOD AND BEVERAGES NC II
UNIT OF COMPETENCY : WELCOMING THE GUEST’S AND TAKE FOOD AND BEVERAGES ORDERS
MODULE TITLE : WELCOMING THE GUEST’S AND TAKE FOOD AND BEVERAGES ORDERS
LEARNING OUTCOMES
1. Welcome and greet guest’s
2. Seat the guest’s
3. Take food and beverage orders
A. INTRODUCTION: This unit deals with the knowledge and skills required in providing pre-meal services to the dining guests as soon
as they arrive in the foodservice facility. It covers the dining room or restaurant service procedures before the food and beverage
orders are served. This unit involves the initial steps in the sequence of service that includes the welcoming of guests, seating the
guests, taking food and beverage orders and liaising between the kitchen and the service area.
B. LEARNING ACTIVITIES
LO 2: SEAT THE GUEST’S
Learning Methods Presentation Practice Feedback Resources Time
Content
1.1 Guests are  Lecture-  Read  Answer  Check the  Training  12
escorted and Discussion the the self answer the Regulatio hrs.
seated  Demonstration module assessment key in 1.2-1 ns
according to  Role Play 1.2-1  Performance
table  Perform criteria will
allocations the be the guide
1.2 Tables are activities in 1.2-1
utilized that are
according to given in
the number the
of party. module.
1.3 Guests are
seated
 evenly
among
stations to
control the
traffic flow
of guests in
the dining
room.
1.4 Cloth
napkins are
opened for
the guests
when
applicable.
1.5 Water is
served when
applicable,
according to the
standards of the
foodservice
facility.

C. ASSESSMENT PLAN
 Written Test:
 Simulation/Practical test with oral questioning
 Performance Test:
 Perform the welcoming the guests and take food and beverage orders in the class.
D. TEACHER’S SELF-REFLECTION OF THE SESSION