Session Plan

Sector : TOURISM
Qualification Title : FOOD AND BEVERAGE SERVICES – NC II
Unit of Competency : PROVIDE A LINK BETWEEN KITCHEN AND SERVICE AREA
Module : PROVIDING A LINK BETWEEN KITCHEN AND SERVIEC AREA

Learning Outcomes:
1. Liaise between kitchen and service areas.

2. Clean and clear food service area.

A. Introduction:
This unit covers the skills and knowledge required to provide general assistance in food and beverage service operations. It
reflects the role of the “food runner” in food and beverage operations.

B. Learning Activities

LO1: Liaise between kitchen and service areas.

Learning
Method Presentation Practice Feedback Resources Time
Content
Read information sheet 1.1 on
F&B Department: Its Modular/Self-Paced Information Sheet
the organizational structure and Compare to Answer Key
Structure and Service Learning Answer Self-Check 1.1. Self-Check
service personnel of the F&B 1.1.
Personnel Answer Key
Department.
Modularized Read information sheet 1.2 on Information Sheet
Personal Hygiene and Compare to Answer Key
Instruction the professional ethics for food Answer Self-Check 1.2. Self-Check
Grooming Standards 1.2.
service personnel. Answer Key

Information Sheet
Service Station
Service Equipment
Service Equipment: Self-Paced Learning Guided by information sheet 1.3, proceed to the service • Silverwares
Proper Use and Practice station and familiarize yourself with the different types and Answer Self-Check 1.3. • Dinnerware
Maintenance uses of servicewares and equipment. • Glassware
• Operating
Equipment
Self-Check
Answer Key
 Service Equipment
Lecture/Discussion Listen to the discussion of the • Silverwares
Perform Operation Sheet • Dinnerware
Sanitation Standards Demonstration trainer/instructor and observe Trainer evaluates
1.1-1 on the sanitation • Glassware
in Handling Service Hands-on/Practice how he demonstrates the performance and makes
standards in handling • Operating
Equipment sanitation standards in recommendation.
service equipment. Equipment
handling service equipment.
Operation Sheet
Evaluation Checklist

Tray Handling Demonstration View CD-ROM segment 02 or CD-ROM

Trainer evaluates Multimedia Equipment
Practice observe the trainer as he Perform Operation Sheet
performance and makes Tray
Techniques Multimedia demonstrates the techniques in 1.1-2 on tray handling.
recommendation. Operation Sheet
Presentation handling tray.
Evaluation Checklist
Information Sheet
Read information sheet 1.4 or Visit these areas in the Slides
Modularized view powerpoint presentation workplace and note down Trainer evaluates report. Multimedia Equipment
Service Areas Instruction #56 on the different service the things that you can see Service Areas
areas where the busboy could or find. Make a written Answer Self-Check 1.4 Written Report
liaise or link. report. Self-Check
Answer Key
Visit a coffee shop or Information Sheet
restaurant and observe how Café Shop/Restaurant
Modularized Read information sheet 1.5 on Trainer evaluates report
the food are prepared for Report
Checking Food Quality Instruction how to check quality of food and make
pick-up or dispatched from
Practice before pick-up. recommendation.
the kitchen. Document
your work.
LO2: Clean and clear food service areas.

Learning
Method Presentation Practice Feedback Resources Time
Content
Job Sheet
Lecture/Discussion Listen and observe the trainer Dining Table
Bussing and Clearing Perform Job Sheet 2.1- Trainer evaluates
Demonstration as he discusses and Soiled Linen
Standards 1 on bussing and performance and makes
Hands-on/Practice demonstrates the standards in Soiled Appointments
clearing the table. recommendation.
bussing and clearing tables. Tray
Evaluation Checklist

Types and Uses on Read information sheet 2.2 on Information Sheet

Compare to Answer
Chemical Cleaning Self-Paced Learning the types and uses of chemical Answer Self-Check 2.2. Self-Check
Key2.2.
Agents cleaning agents. Answer Key
 Cleaning Materials & Tools
• Clean Rag
• Mop
• Soft Broom
• Sponge/ Scrubbing
Pad
Observe the trainer as he Perform Job Sheet 2.1- • Dust Pan
Procedures in Trainer evaluates • Trash Bin
Demonstration demonstrates the procedures 2 on cleaning
Cleaning Equipment performance and makes • Rubber Scraper
Hand-on/Practice in cleaning/washing equipment equipment and service
and Service Areas recommendation. Cleaning Agents
and service areas. areas.
• Detergents
• Acid Cleaners
• Disinfectants
Soiled Appointments
Tray
Job Sheet
Evaluation Checklist

Modularized Read information sheet 2.3 on Compare to Answer Key Information Sheet
Waste Management Answer Self-Check 2.3. Self-Check
Instruction the principles of 5’S. 2.3.
Answer Key

Modularized Read information Sheet 2.4 on Compare to Answer Key Information Sheet
Causes of Breakage Answer Self-Check2.4. Self-Check
Instruction the causes of breakage. 2.4.
Answer Key
C. ASSESSMENT PLAN
• WRITTEN/ORAL TEST: The examination covers the topics on the personnel in the F&B Department; professional ethics for food service personnel; proper use and
maintenance of service equipment; different service areas; types and uses of cleaning materials, tools and equipment; types and uses of chemical
cleaning agents; proper waste management/5’S principles; and causes of breakages.
• PERFORMANCE TEST: Using the given materials, tools and equipment, the trainee must be able to perform the following tasks in accordance with the standards expected:
1. Sanitation standards in handling service equipment
2. Tray handling
3. Bussing and clearing the table
4. Cleaning service equipment
D. TRAINER’S REFLECTION OF THE SESSION
 CBT LAY-OUT IN FBS – NC II

BOOKS PC UNIT
BUFFET TABLE
MODULES

SERVICE

BUFFET TABLE
SINK
STATION

BUFFET TABLE
TB7

SERVICE
BUFFET TABLE/CABINET STATION
AND
TRAINER INTER-
TRAINING ACTIVITY MATRI X

TABLE KITCHEN
PRACTICAL AREA TRANSFER
t

TB6 TB5 TB4

ACHIEVEMENT CHART

TO THE BAR

TB1 TB2 TB3

SERVICE
PROGRESS CHART

STATION

ASSESSMENT AREA

ENTER
EXIT
Waste Segregation
 INVENTORY OF TRAINING RESOURCES

Resources for Presenting Instruction

Not
PRINT RESOURCES Available Remarks
Available

• Textbooks, references

• Technical, shop, and manufacturer’s

manuals

• Magazines, journals, trade

publications, pamphlets, and
periodicals

• Instructor-developed “Instructional
Sheets”

Not
NON-PRINT RESOURCES Available Remarks
Available

• Still visuals (with & without sound),

slides, film strips, flip charts,
photograph

• Motion visuals (with & without sound)-

16mm, 8mm, film loops & cartridges,
video tape, video discs

• Cassette tapes, reel-to-reel tapes,

records, and language machines