SESSION PLAN

Sector : TOURISM
Qualification Title : FOOD AND BEVERAGE SERVICES NC II
Unit of Competency : PROVIDE ROOM SERVICE
Module Title : PROVIDING ROOM SERVICE
Learning Outcomes:
1. Take and process room service orders
2. Set up trays and trolleys
3. Present room service meals and beverages to guests
4. Present room service accounts
5. Clear room service area
 INTRODUCTION
This module deals with the knowledge, skills and attitude required to provide room service in commercial accommodation
establishments. It covers taking and processing room service orders, setting up trays and trolleys, presenting room service
meals and beverages to guest, presenting room service account and clearing room service area. This role is generally
undertaken by food and beverage attendants in large establishments but may also involve front office personnel and kitchen
staff.

B. LEARNING ACTIVITIES
LO 1: Take and Process Room Service Orders
Learning Content Methods Presentation Practice Feedback Resources Time
 Room Service  Small group  Read Information  Answer Self-  Check  Module 15
Equipment, Tools, discussion Sheet 5.1-1 on Check 5.1-1 answer  Information mins
and Supplies Identifying and with Sheet
Preparing Room  Books, internet
answer
Service  China wares
Equipment, Tools, key
 Glass wares
and Supplies. checklist
 Flat wares
5.1-1  Table linens
Table
 Room Service
Menu
 Bill Folder
 Tray Room
 Service Trolley
 Plate Cover
 Rating sheet
 Performance
Evaluation
Checklist

 Table Set- Up  Demonstrati  Perform Task  Check  China wares 20

on Sheet 5.1- performanc  Glass wares mins
1Types of e using the  Flat wares
Table Set-Up Performanc  Table linens
Table
e Criteria
 Room Service
Checklist
Menu
 Bill Folder
 Tray Room
Service Trolley
 Plate Cover
 Rating sheet
 Performance
Evaluation
Checklist

 Interpreting Door  Small group  Read Information  Answer Self-  Check  Information 10
Knob Menu discussion Sheet 5.1-2 on Check 5.1-2 answer Sheet mins
Interpreting Door  with  Self-Check
Knob Menu answer (written
key questions) and
answer key


 Different  Demonstrati  Perform Task  Check  Sample of Door 10

Breakfast Menu on Sheet 5.1-2 performan Knob Menu mins
 A la Carte Menu  (Interpret and ce using
 Table’d Hote Menu Make a the
 sample of Performan
Door Knob ce Criteria
Menu) Checklist

 Procedures of  Small group  Read Information  Answer Self-  Check  Information 10

Room Service discussion Sheet 5.1-3 on Check 5.1-3 answer Sheet mins
Orders Through Taking Room  with  Self-Check
Telephone Service Orders answer (written
Through key questions) and
Telephone answer key

 Taking Room  Demonstrati  Perform Task  Check  Telephone 20

Service Orders on Sheet ( 5.1-3) performan  Order Slip mins
Through  Take Room ce using  Menu Book
Telephone  Ball pen
Service Order the
Performan
ce Criteria
Checklist

 LO 2: Set Up Trays and Trolleys

1. Set Up Trays  Small group  Read Information  Answer  Check  Information 20
and Trolleys discussion Sheet 5.2-1 on Set Self-Check answer sheet mins
Up Trays and 5.2-1  with answer  Self-Check
Trolleys key (written
questions) and
answer key

 Demonstrati   Perform  Check  China wares 30

on Task Sheet performance  Glass wares mins
 Flat wares
 5.2-1 using the  Table linens
 Setup trays Performance Table
and trolleys Criteria  Room Service
Checklist Menu
 Bill Folder
 Tray Room
Service Trolley
 Plate Cover
 Rating sheet
 Performance
Evaluation
Checklist
 LO 3: Present Room Service Meals and Beverages to Guests
 Room Service Meal  Small group  Read Information  Answer  Check  Information 10 mins
Delivery and discussion Sheet 5.3-1 on Self-Check answer sheet
Service Room Service Meal 5.3-1  with answer  Self-Check
Delivery and key (written
Serving questions)
and answer
key

Room Service Meal  Demonstrati  Perform  Check  China wares 20 mins

Delivery and on Task Sheet performance  Glass wares
Servicing 5.3-1 on using the  Flat wares
Performance  Table linens
Room
Criteria Table
Delivery
 Room Service
and Serving
Menu
 Bill Folder
 Tray Room
Service
Trolley
 Plate Cover
  Rating sheet
 Performance
Evaluation
Checklist

 LO 4: Present Room Service Account

1. Presenting  Small group  Read Information  Answer  Check  Information 10 mins
Room discussion Sheet 5.4-1 on Self-Check answer sheet
Service Presentation of 5.4-1  with answer  Self-Check
Accounts Bill key (written
questions)
and answer
key)

2. Present  Demonstrati  Perform  Check  Bill Tray 15 mins

Room on Task Sheet performance  Pen
5.4-1 using the
Performance
 Presentatio
Criteria
n of Bill Checklist

 LO 5: Clear Room Service Area

1. Checking and  Small group  Read Information  Answer  Check  Information 10 mins
Clearing Room discussion Sheet 5.5-1 on Self-Check answer sheet
Service Area Checking and 5.5-1  with answer  Self-Check
Clearing Room key (written
Service Area. questions)
and answer
key

Check and  Video  Perform  Check  China wares 10 mins

Clear Room presentation Job Sheet performance  Glass wares
Service Area of 5.5-1 using the  Flat wares
performance  Checking Performance  Table linens
and Criteria
 s Clearing Checklist Table
Room  Room Service
Service Menu
Area  Bill Folder
 Tray Room
Service
Trolley
 Plate Cover
 Rating sheet
 Performance
Evaluation
Checklist

 Cleaning
Equipment
and Supplies

-wiping cloth
-sanitizer
-trash bags

C. ASSESSMENT PLAN

Written Test: Questions on types and sequence of Interpreting Door Knob Menu, Taking Room Service Orders, Setting up
Trays and Trolleys, Room Service Meal Delivery and Serving, Presentation of Bill, Checking and Clearing Room Service Area.

Performance Test: In a simulation of a restaurant/hotel. The performance will include –

a. Taking Room Service Orders
b. Set Up Trays and Trolleys
c. Room Service Delivery and Serving
d. Presentation of Bill
e. Checking and Clearing Room Service Area

As each of the above activity is completed, the student will

 document the action performed (in writing, on tape or in a Trainee Record Book/Journal) for assessment purposes.
D. TEACHER’S SELF-REFLECTION OF THE SESSION
1. The

Prepared by: Approved by:

DARYL ALVA C. BATIN ENGR. ALFONSO R. SIMON, Ph. D.

Instructor I College President