SESSION PLAN

Sector : Tourism
Qualification Title : Food Service Management NC II
Unit of Competency : Provide Room Service
Module Title : Providing Room Service
A. INTRODUCTION
This unit deals with the skill and knowledge required to provide room service in commercial accommodation establishments. This role is generally
undertaken by food and beverage attendants in large establishments but mat also involve front office personnel and kitchen staff.

B. LEARNING ACTIVITIES.
LO1: Take and process room service orders
METHOD TIM
LEARNING CONTENT PRESENTATION PRACTICE FEEDBACK RESOURCES
S E
 Telephone call is promptly and courteously   Read information Sheet  Answer Self Check  Compare with  The
attended to in accordance with customer 1.1 on Taking reservation Answer key Waiters
service Handbook
chapter 4
Food
service
preparation
p. 33 by
Graham
Brown and
Karon
Hepner
 Guests’ names are checked and used   Read Information Sheet  Answer Self Check  Compare with  The
throughout the interaction. 1.2 on Taking room Answer key Waiters
service orders Handbook
chapter 4
18 pp. 169
– 170 By
Graham
Brown and
 Karon
Hepner
 Details of orders are clarified. Repeated and   Read Information Sheet  Answer Self Check  Compare with  Food
checked with guests for accuracy 1.3 on Taking room Answer key Service and
service order Bartending
chapter 4
Hotel room
service pp.
172 -173 by
Amelia S.
Roldan and
Benito T.
Edica
 Suggestive selling techniques are used when   Read Information Sheet  Answer Self Check  Compare with  The
appropriate 1.4 on Describing and Answer key Waiters
recommending dishes handbook
chapter 6
Taking the
orders and
correcting
the covers
p.60 by
Graham
Brow and
Karon
Hepner
 Guests are advised of appropriate time of   Read Information Sheet    Food
delivery 1.5 0n Taking room Service and
service order/orders Bartending
chapter 4
Hotel room
service
p.172-173
by Amelia
S. Roldan
and Benito
T Edica and
The
 Waiters
Handbook
p.169 -170
by Graham
Brown and
Karon
Hepner
 Room service orders are recorded and   Read Information Sheet    The
relevant information are checked in 1.6 on Computerized Waiters
accordance with establishment policy and control System Handbook
procedures chapter 6 p
68 by
Graham
Brown and
Karon
Hepner
 Room service orders received from   Read Information Sheet    Food
doorknob dockets are interpreted 1.7 on Service of door Service and
knob menus Bartending
chapter 4
Hotel room
service p.
177 by
Amelia S.
Roldan and
Benito T.
Edica and
Graham
Brown and
Karon
Hepner
 Orders are promptly transferred to   Read Information Sheet    Textbook of
appropriate location on 1.8 on Guest order Food and
flow Beverage
Manageme
nt lesson
15 Room
service p.
 162 -163
LO2: Set up trays and trolleys
LEARNING CONTENT METHOD PRESENTATION PRACTICE FEEDBECK RESOURCES TIM
S E
 Food and beverage items are prepared for   Read Information Sheet  Answer Self Check  Compare with  The
service periods in accordance with 2.1 on Answer key Waiters
establishment procedures Preparing room service handbook
items for service periods chapter 18
and p.168 by
Graham
Preparing/Assembling
Brown/Kar
the order on Hepner
and Food
Service and
Bartending
chapter 4
Hotel Room
Service
pp.174
-175 by
Amelia S.
Roldan/Ben
ito T. Edica
 General room service equipment are   Read Information Sheet  Answer Self Check  Compare with  Food
prepared for use based on establishment 2.2 on Preparing for Answer key Service and
procedures Room Service and Setting Bartending
up trays and trolleys chapter 4
p. 171 by
Amelia S.
Roldan/Ben
ito T. Edica/
The
Waiter’s
Handbook
chapter 18
p. 170 by
Graham
Brown/Kar
 on Hepner

 Trays and trolley are set –up in accordance   Read Information Sheet  Answer Self Check  Compare with  Food
with establishment standards for variety of 2.3 on Setting up trays Answer key Service and
meals including and trolleys/Preparing Bartending
2.3.1 Breakfast chapter 4
for Room Service
2.3.2 Lunch p. 171 by
2.3.3 Dinner Amelia S.
2.3.4 Complimentary Roldan/Ben
2.3.5 Special Request ito T. Edica/
2.3.6 VIPs The
Waiter’s
Handbook
chapter 18
p. 168 by
Graham
Brown/Kar
on Hepner

 Service equipment and materials are  Read Information Sheet 2.4  Answer Self Check  Compare with  The
selected and checked for cleanliness and on Storage of Equipment and Answer key Waiter’s
damages products/Preparing room Handbook
chapter 18
service equipment
pp.168-169
by Graham
Brown/Kar
on Hepner

 Trays and trolleys are set up in accordance   Read Information Sheet  Answer Self Check  Compare with  The
with setting up and presentation techniques 2.5 on Setting up trays Answer key Waiter’s
and Handbook
trolleys/Preparing/Assem chapter 18
bling the order p.170 by
Graham
Brown/Kar
on Hepner/
Food
Service and
 bartending
by Amelia
S.
Roldan/Ben
ito T. Edica

 Food items and beverage are promptly   Read Information Sheet  Answer Self Check  Compare with  The
collected based on establishment 2.4 on Collection of the Answer key Waiters
procedures orders Handbook
chapter 18
p.171 by
Grham
Brown/Kar
on Hepner

 Orders are checked before leaving the   Read Information Sheet  Answer Self Check  Compare with  Food
kitchen for delivery 2.4 on Assembling the Answer key Service and
order/Collection of the Bartending
orders chapter 4
p. 174 by
Amelia S.
Roldan/Ben
ito T. Edica/
The
Waiter’s
Handbook
chapter 18
p. 171 by
Graham
Brown/Kar
on Hepner

LO3: Present room service meals and beverages to guest

LEARNING CONTENT METHOD PRESENTATION PRACTICE FEEDBACK RESOURCES TIM

S E
 Entry to guests’ rooms are requested by   Read Information Sheet  Answer Self Check  Compare with  Food
knocking firmly on the door in accordance 3.1 on Delivering and answer key Service and
 with establishment service standards Serving Room Service Bartending
Order/Entering a Guest chapter 4
room p. 175 by
Amelia S.
Roldan/Ben
ito T. Edica/
The
Waiter’s
Handbook
chapter 18
p. 171 by
Graham
Brown/Kar
on Hepner

 Entered guests’ rooms upon appropriate   Read Information Sheet  Answer Self Check  Compare with  Food
response from guests and greeted them 3.2 on Delivering and answer key Service and
politely in accordance with establishment Serving Room Service Bartending
service standards Order/Entering a Guest chapter 4
room pp.175-176
by Amelia
S.
Roldan/Ben
ito T. Edica/
The
Waiter’s
Handbook
chapter 18
pp. 171-
172 by
Graham
Brown/Kar
on Hepner

 Preferences for positioning of trays or   Read Information Sheet    The

trolleys in the room are consulted with 3.3 on Presentation of Waiters
guests in accordance with establishment room service food and Handbook
procedures beverages chapter 18
 p172 by
Graham
Brown /
Karon
Hepner
 Positioned furniture correctly where    
required
 Meals and beverages are served and placed
correctly in accordance with establishment
policy
 Meals and beverages are served and placed     
correctly in accordance with establishment
procedures
LO5. Present room service accounts
CONTENT LEARNING METHOD PRESENTATION PRACTICE FEEDBACK RESOURCES TIM
S E
 Guests accounts are checked for     
accuracy and presented in accordance
with establishment procedures

 Cash payments are presented to the     

cashier for processing in accordance
with establishment guideline
 Charge accounts are presented to
guests for signing based on
establishment policy procedures
LO5. Clear room service area
LEARNING CONTENTS METHOD PRESENTATION PRACTICE FEEDBACK RESOURCES TIM
S E
 Floors are checked and cleared in     
accordance with establishment policy
and guidelines
 Trays and trolleys are returned to the     
room service area are dismantled and
cleaned in accordance with
establishment procedures
  Food, beverage and equipment are re-
stocked in accordance with
establishment policy
C. ASSESSTMENT PLANN
 Written Test
 Performance Test
D. TEACHER’S SELF-REFLECTION OF THE SESSION