SESSION PLAN

Sector : Tourism
Qualification Title : FOOD AND BEVERAGE SERVICES NC II
Unit of Competency : PROVIDE FOOD AND BEVERAGE SERVICES TO GUESTS
Module Title : PROVIDING FOOD AND BEVERAGE SERVICES TO GUESTS
Learning Outcomes:
LO1. Serve food orders
LO2. Assist the diners
LO3. Perform banquet or catering food service
LO4. Serve Beverage Orders
LO5. Process payments and receipts
LO6. Conclude food service and close down dining area
LO7. Manage intoxicated persons

A. INTRODUCTION:
This unit deals with the knowledge and skills required in the provision of food and beverage service to guests in
various types of dining venues and diverse styles of service. This unit focuses on the procedures in the delivery of
food and beverages to the guest as well as on the knowledge and skills that underpins the efficient work
performance in assisting the dining guest during and after the meal service.
B. LEARNING ACTIVITIES
LO1. Serve food orders.
Learning Methods Presentation Practice Feedback Resources Time
Content
 Principles  Modular/ Self-  Read  Answer Self  Compare  CBLM
 in Food study Information -Check 4.1-1 answers to (Informatio 30
and Sheet 4.1-1 on on Principles the Answer n Sheet4.1- minut
Beverage in Food and Key 4.1-1 1, Self- es
Service Beverage on Check 4.1-
Service Principles 1, Answer
in Food and Key4.1-1)
Beverage
Service
 Demonstration  The trainee  Perform the  Evaluate  CBLM ( task 3
will observe TASK Sheet performanc sheet 4.1-1, hours
the Trainer’s 4.1-1 on e using performanc
demonstration Principles in Performanc e checklist
the TASK Food and e Criteria 4.1-1)
Sheet 4.1-1 on Beverage Checklist  Working
Principles in Service 4.1-1 on area
Food and Principles  Glassware
Beverage in Food and  Dining room
Service Beverage furniture’s
Service  Linens
 Dinner ware
 Silverware
 Other mise-
en-place
 Food
 Beverages
 Different  Modular/ self-  Read  Answer Self  Compare  CBLM
Food study Information -Check 4.1-2 answers to (Informatio
Service Sheet 4.1-2 on On Different the Answer n Sheet4.1-
Styles Different Food Food Service Key 4.1-2 2, Self- 30
Service Styles Styles on Different Check4.1- minut
 Food 2, Answer es
Service Key 4.1-2)
Styles

 Demonstration  The trainee  Perform the  Evaluate • CBLM ( task 3

will observe TASK Sheet performanc sheet 4.1-2, hours
the Trainer’s 4.1-2 on e using performance
demonstration Different Performanc criteria
the TASK Food Service e Criteria checklist 4.1-
Sheet 4.1-2 on Styles Checklist 2)
Different Food . 4.1-2 on • Glassware
Service Styles Different • Dining room
Food furniture’s
Service • Linens
Styles • Dinner ware
• Silverware
• Other mise-
en-place
 Foods
 Sequence  Modular/ self-  Read  Answer Self  Compare  CBLM 30
of table study Information -Check 4.1-3 answers to (Informatio minut
service Sheet 4.1-3 on on Sequence the Answer n Sheet es
Sequence of of table Key 4.1-3 4.1-3, Self-
table service service on Check 4.1-
Sequence of 3, Answer
table Key 4.1-3)
service
 Demonstration  The Trainee  Perform the  Evaluate • CBLM (task
sheet 4.1-3,
 will observe TASK Sheet performanc performance
the Trainer’s 4.1-3 on e using criteria 2
demonstrate Sequence of Performanc checklist 4.1- hours
the TASK table service e Criteria 3)
Sheet 4.1-3 on Checklist  Working
Sequence of 4.1-3 on Area
table service Sequence of • Glassware
table • Dining room
service furniture’s
• Linens
• Dinner ware
• Silverware
• Other mise-
en-place
 Techniqu  Modular/ self-  Read  Answer Self  Compare • CBLM 30
es in study Information -Check 4.1-4 answers to (Information minut
Carrying Sheet 4.1-4 on on the Answer Sheet 4.1-4, es
plates Techniques in Techniques Key 4.1-4 Self-Check
and Carrying in Carrying on 4.1-4, Answer
ashtrays plates and plates and Techniques Key 4.1-4)
ashtrays ashtrays in Carrying
plates and
.
ashtrays
 Demonstration  The Trainee  Perform the  Evaluate  CBLM (task 2
will observe TASK Sheet performanc sheet 4.1-4, hours
the Trainer’s 4.1-4 on e using performanc
demonstrate Techniques Performanc e criteria
the TASK in Carrying e Criteria checklist
Sheet 4.1-4 on plates and Checklist 4.1-4)
Techniques in ashtrays 4.1-4 on  Plates
Carrying Techniques  Ashtrays
 plates and in Carrying
ashtrays plates and
ashtrays

LO2. Assist the diners

 Handling  Modular/ self-  Read  Answer Self  Compare  CBLM
Guests study Information -Check 4.2-1 answers to (Informatio 30
with Sheet 4.2-1 on Handling the Answer n Sheet minut
Special on Handling Guests with Key 4.2-1 4.2-1, Self- es
needs Guests with Special needs on Check 4.2-
Special needs Handling 1, Answer
Guests with Key 4.2-1)
Special
needs
 Demonstration  The Trainee  Perform the  Evaluate  CBLM (Task 5.5
will observe TASK Sheet performanc Sheet 4.2- hours
the Trainer’s 4.2-1 on e using 1,
demonstrate Handling Performanc Performanc
the TASK Guests with e Criteria e Criteria
Sheet 4.2- Special needs Checklist Checklist
1on Handling 4.2-1 on 4.2-1)
Guests with Handling
Special needs Guests with
Special
needs

LO3. Perform banquet or catering food service.

 Banquet  Modular/ self-  Read  Answer Self  Compare  CBLM
Service study Information -Check 4.3-1 answers to (Informatio 15
Sheet 4.3-1 on Banquet the Answer n Sheet minut
on Banquet Service Key 4.3-1on 4.3-1, Self-
 Service Banquet Check 4.3- es
Service 1, Answer
Key 4.3-1)

 Demonstration  The Trainee  Perform the  Evaluate • CBLM (task 1

will observe TASK Sheet performanc sheet 4.3-1, hours
the Trainer’s 4.3-1 on e using performance
demonstrate Banquet Performanc criteria
the TASK Service e Criteria checklist 4.3-
Sheet 4.3- Checklist 1)
1on Banquet 4.3-1 on • Glassware
Service Banquet • Dining room
Service furniture’s
• Linens
• Dinner ware
• Silverware
• Other mise-
en-place
 Carrying  Modular/ self-  Read  Answer Self  Compare  CBLM 15
Plates and study Information -Check 4.3-2 answers to (Informatio minut
trays Sheet 4.3-2 on Carrying the Answer n Sheet es
procedure on Carrying Plates and Key 4.3-2 4.3-2, Self-
s Plates and trays on Carrying Check 4.3-
trays procedures Plates and 2, Answer
procedures trays Key 4.3-2)
procedures
  Demonstration  The Trainee  Perform the  Evaluate  Plates 2
will observe TASKSheet performanc  Trays hours
the trainer’s 4.3-2 on e using  Table
demonstrate Carrying Performanc  CBLM ( task
the TASK Plates and e Criteria sheet 4.3-2,
Sheet 4.3- 2 trays Checklist performanc
on Carrying procedures 4.3-2 on e criteria
Plates and Carrying checklist
trays Plates and 4.3-2)
procedures trays
procedures

 Food  Modular/ self-  Read  Answer Self  Compare  CBLM

safety study Information -Check 4.3-3 answers to (Informatio 30
principles Sheet 4.3-3 on Food the Answer n Sheet minut
on Food safety Key 4.3-3 4.3-3, Self- es
safety principles on Food Check 4.3-
principles safety 3, Answer
principles Key 4.3-3)
 Demonstration  The Trainee  Perform the  Evaluate • CBLM ( task 2
will observe TASK Sheet performanc sheet 4.3-3, hours
the trainer’s 4.3-3 on e using performance
demonstrate Food safety Performanc criteria
the TASK principles e Criteria checklist 4.3-
Sheet 4.3- 3 Checklist 3)
on Food 4.3-3 on  Glassware
safety Food safety • Dining room
principles principles furniture’s
• Linens
• Dinner ware
 • Silverware
• Other mise-
en-place
 Food
LO4. Serve Beverage Orders.
 Knowledg  Modular/ self-  Read  Answer Self  Compare  CBLM 30
e on study Information -Check 4.4-1 answers to (Informatio minut
different Sheet 4.4-1 on Knowledge the Answer n Sheet es
wines and on Knowledge on different Key 4.4-1 4.4-1, Self-
its on different wines and its on Check 4.4-
services wines and its services Knowledge 1, Answer
services on different Key 4.4-1)
wines and
its services

 Demonstration  The Trainee  Perform the  Evaluate  Wine 4

will observe TASK Sheet performanc  Tray hours
the trainer’s 4.4-1 on e using  Table
demonstrate Knowledge on Performanc  Wine glass
the TASK different e Criteria  Ice buckets
Sheet 4.4- 1 wines and its Checklist  Table
on Knowledge services 4.4-1 on napkin
on different Knowledge 
wines and its on different
services wines and
its services

Procedures in  Modular • Read • Answer • Compare • CBLM 30

presenting Information Self -Check answers to (Informatio minut
and opening Sheet 4.4-2 4.4-2 on the Answer n Sheet, es
wines and on Procedures in Key 4.4-2 Self-Check,
beverage Procedures in presenting on Answer
services presenting and opening Procedures Key)
and opening wines and in
wines and beverage presenting
beverage services and
services opening
wines and
beverage
services
 Demonstration  The Trainee  Perform the  Evaluate  Table 5
will observe TASK Sheet performanc  Corkscrew hour
the trainer’s 4.4-2 on e using  Table
demonstrate Procedures in Performanc napkin
the TASK presenting e Criteria  Wine glass
Sheet 4.4- 2 and opening Checklist  Trays
on wines and 4.4-2 on  Ice buckets
Procedures in beverage Procedures  Corkscrew
presenting services in  CBLM (task
and opening presenting sheet 4.4-2,
wines and and performanc
beverage opening e criteria
services wines and checklist
beverage 4.4-2)
services

LO5. Process payments and receipts.

 Procedure  Modular/ self-  Read  Answer Self  Compare  CBLM 30
in settling study Information -Check 4.5-1 answers to (Informatio minut
 bill Sheet 4.5-1 on Procedure the Answer n Sheet es
on Procedure in setting bill Key 4.5-1 4.5-1, Self-
in setting bill on Check 4.5-
Procedure 1, Answer
in setting Key 4.5-1)
bill

 Demonstration  The Trainer  Perform the  Evaluate  CBLM (Task 6.5

will TASK Sheet performanc Sheet 4.5- hour
demonstrate 4.5-1 on e using 1,
the TASK Procedure in Performanc Performanc
Sheet 4.5- 1 setting bill e Criteria e Criteria
on Procedure Checklist Checklist
in setting bill 4.5-1 on 4.5-1)
Procedure
in setting
bill

LO6. Conclude food service and close down dining area.

 Bidding  Modular/ self-  Read  Answer Self  Compare  CBLM 30
goodbye to study Information -Check 4.6-1 answers to (Informatio minut
Customers Sheet 4.6-1 on Bidding the Answer n Sheet, es
on Bidding goodbye to Key 4.6-1 Self-Check,
goodbye to Customers on Bidding Answer
Customers goodbye to Key)
Customers
  Demonstration  The Trainer  Perform the  Evaluate  CBLM (Task 3
will TASK Sheet performanc Sheet 4.6- hours
demonstrate 4.6-1 on e using 1,
the TASK Bidding Performanc Performanc
Sheet 4.6- 1 goodbye to e Criteria e Criteria
on Bidding Customers Checklist Checklist
goodbye to 4.6- 1 on 4.6-1)
Customers Bidding
goodbye to
Customers

 Clearing  Modular/ self-  Read  Answer Self  Compare  CBLM 30

of Table study Information -Check 4.6-2 answers to (Informatio minut
Techniqu Sheet 4.6-2 on Clearing the Answer n Sheet es
es on Clearing of Table Key 4.6-2 4.6-2, Self-
of Table Techniques on Clearing Check4.6-
Techniques of Table 2, Answer
Techniques Key 4.6-2)
  Demonstration  The Trainer  Perform the  Evaluate  CBLM (Task 3
will TASK Sheet performanc Sheet 4.6- hours
demonstrate 4.6-2 on e using 2,
the TASK Clearing of Performanc Performanc
Sheet 4.6- 2 Table e Criteria e Criteria
on Clearing Techniques Checklist Checklist
of Table 4.6-2 on 4.6-2)
Techniques Clearing of  Table
Table  Trays
Techniques  Linens
 Glassware
 Dinnerware
 Silverware
 Other mise-
en-place

LO7. Manage intoxicated persons

 Managing  Modular/ self-  Read  Answer Self  Compare  CBLM 30
Intoxicate study Information -Check 4.7-1 answers to (Informatio minut
d Sheet 4.7-1 on Managing the Answer n Sheet es
Customer on Managing Intoxicated Key 4.7-1 4.7-1, Self-
s Intoxicated Customers on Check 4.7-
Customers Managing 1, Answer
Intoxicated Key 4.7-1)
Customers
  Demonstration  The Trainer  Perform the Evaluate CBLM (Task 7.5
will TASK Sheet performance Sheet 4.7-1, hours
demonstrate 4.7-1 on using Performance
the TASK Managing Performance Criteria
Sheet 4.7- 1 Intoxicated Criteria Checklist 4.7-
on Managing Customers Checklist 4.7-1 1)
Intoxicated on Managing
Customers Intoxicated
Customers

C. ASSESSMENT PLAN
 Written Test

Questions will be taken from the following topics:

1. Principles in Food and Beverage Service 8. Procedure in settling bill

2. Different Food Service Styles 9. Bidding goodbye to customers
3. Sequence of table service 10. Clearing of table techniques
4. Techniques in Carrying plates and ashtrays 11. Managing Intoxicated Customers
5. Food safety principles
6. Knowledge on different wines and its services
7. Procedures in presenting and opening wines and beverage services

 Performance test

The following performance test will perform in 5 hours and 5 minutes

1. Perform the principles in food and beverage service- 10 minutes

2. Demonstrate the different food service styles- 10 minutes
 3. Perform the sequence of table service- 10 minutes
4. Demonstrate the techniques in carrying plates and ashtrays – 1 hour
5. Perform the food safety principles- 10 minutes
6. Perform the wine service- 1 hour
7. Perform the procedure in settling bill- 10 minutes
8. Perform the bidding goodbye to customers- 1 hour
9. Perform the clearing table techniques- 15 minutes
10. Demonstrate the managing intoxicated persons.- 1 hour

D. TEACHER’S SELF-REFLECTION OF THE SESSION

The trainees were able to understand the knowledge and skills required by Waiter/Food and Beverage Service
Attendant to Provide food and beverage service to guests in various types of dining venues and diverse styles of
service.

PREPARED BY: CHECKED BY:

JOSHUA D.CONDE AMELITA V. DE VERA Ph. D
FBS NC II Trainer School Head