Manila Montessori College International

MANILA MONTESSORI COLLEGE INTERNATIONAL
A.B Fernandez Avenue, Corner Rizal Street, Dagupan City

Tel. (075) 529-2079 Mobile No: 0949-417-0993
E-mail: mmcidagupan@gmail.com
SESSION PLAN
Sector : TOURISM SECTOR (HOTEL AND RESTAURANT)
Qualification Title : FOOD & BEVERAGES SERVICES NCII
Unit of Competency : Prepare the dining room/restaurant area for service.
Module Title : Preparing the dining room/ restaurant area for service.
Learning Outcomes: At the end of this session the student/trainee will be able to:
LO 1. Take table reservations,
LO 2. Prepare service stations and equipment’s,
LO 3. Set up the tables in the dining area,
LO 4. Set the mood/ ambiance in the dining room area.
A. INTRODUCTION:
This unit includes the knowledge and skills in taking reservations, preparing service stations, table-setting, and
setting the ambiance of the food service facility.
B. LEARNING ACTIVITIES
LO1. Take table reservations
Learning Methods Presentation Practice Feedback Resources Time
Content
1.1-1 Table  Self -Study Read Answer Self Check and CBLM
Prepared by: Checked by: Submitted to:

Page
JOSHUA D. CONDE ANALIZA N. MERCADO ROWELL R. CAMARILLO
Instructor Officer In-Charge School President 1
Tel. (075) 529-2079 Mobile No: 0949-417-0993
Reservation  Lecture Information -Check 1.1-1 compare the Information

Sheet 1.1-1 on on Table answers to the Sheet 1.1-1,
Table reservation. Answer Key Self-Check
reservation. 1.1-1 on Table 1.1-1,
reservation. Answer Key
1.1-1
Evaluate
The Trainer Perform the CBLM
performance
 Demonstration will TASK Sheet Task Sheet
using
demonstrate 1.1-1 on Table 1.1-1,
Performance
the TASK reservation. Performance
Criteria
Sheet 1.1-1 on Criteria
Checklist 1.1-
Table Checklist
1 table
reservation. 1.1-1
reservation
Table
reservation
1.1-2 Telephone  Self-study Read Answer Self Check and CBLM

etiquette and  Lecture Information -Check 1.1-2 compare the Information
manners Sheet 1.1-2 on on Telephone answers to the Sheet 1.1-2,
Telephone etiquette and Answer Key Self-Check
etiquette manners. 1.1-2 on 1.1-2,
manners. Telephone Answer Key
etiquette and 1.1-2
manners.

Page
Tel. (075) 529-2079 Mobile No: 0949-417-0993
 Demonstration The Trainer CBLM

Perform the Evaluate
will Task Sheet
TASK Sheet performance
demonstrate 1.1-2,
1.1-2 on using
the TASK Performance
Telephone Performance
Sheet 1.1-2 on Criteria
etiquette and Criteria
Telephone Checklist
manners. Checklist 1.1-
Etiquette 1.1-2
2 on
manners. Telephone
etiquette and
manners.
1.1-3 Table  Self-study Read Answer Self Check and CBLM
Reservation  Lecture Information -Check 1.1-3 compare the Information
procedure Sheet 1.1-3 on on Table answers to the Sheet 1.1-3,
Table reservation Answer Key Self-Check
reservation procedure. 1.1-3 on Table 1.1-3,
procedure. reservation Answer Key
procedure. 1.1-3
The Trainer Perform the CBLM

 Demonstration Evaluate
will TASK Sheet Task Sheet
performance
demonstrate 1.1-3 on Table 1.1-3,
reservation using
Page
Tel. (075) 529-2079 Mobile No: 0949-417-0993
the TASK procedure. Performance Performance

Sheet 1.1-3 on Criteria Criteria
Table Checklist 1.1- Checklist
reservation 3 table 1.1-3
procedure. reservation
procedure
LO 2. Prepare service stations and equipments

1.2-1 Hygiene,  Self-Study Read Answer Self Check and CBLM .
safety and  Lecture Information -Check 1.2-1 compare the Information
sanitation Sheet 1.2-1 on on Hygiene, answers to the Sheet 1.2-1,
Hygiene, safety and Answer Key Self-Check
safety and sanitation. 1.2-1 on 1.2-1,
sanitation Hygiene, Answer Key
safety and 1.2-1
sanitation.
The Trainer Perform the Evaluate

 Demonstration will TASK Sheet performance CBLM Task
demonstrate 1.2-1 on using Sheet 1.2-1,
the TASK Hygiene, Performance Performance
Sheet 1.2-1 on safety and Criteria Criteria
Hygiene, sanitation Checklist 1.2- Checklist

Page
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safety and 1 Hygiene, 1.2.-1

sanitation. safety and
sanitation
1.2-2  Self-study Read Answer Self Check and CBLM
Preparation for  Lecture Information -Check 1.2- compare the Information
restaurant Sheet 1.2-2 on 2on answers to the Sheet 1.2-2,
service Preparation Preparation Answer Key Self-Check
for restaurant for restaurant 1.2-2 on 1.2-2,
service. service. Preparation Answer Key
for restaurant 1.2-2
service.
 Demonstration The Trainer Evaluate CBLM

will Perform the performance Task Sheet
demonstrate TASK Sheet using 1.2-2,
the TASK 1.2-2 on Performance Performance
Sheet 1.2-2 on Preparation Criteria Criteria
Preparation for restaurant Checklist 1.2- Checklist
for restaurant service 2 Preparation 1.2-2
service. for restaurant
service
1.2-3 Table and  Self-study Read Answer Self Check and CBLM
its appointment  Lecture Information -Check 1.2- compare the Information
Sheet 1.2-3 on 3on Table and answers to the Sheet 1.2-3,
Page
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Table and its its Answer Key Self-Check

appointment. appointment. 1.2-3 on Table 1.2-3,
and its Answer Key
appointment. 1.2-3
The Trainer Evaluate

 Demonstration will Perform the performance CBLM
demonstrate TASK Sheet using Task Sheet
the TASK 1.2-3 on Table Performance 1.2-3,
Sheet 1.2-3 on and its Criteria Performance
Table and its appointment. Checklist 1.2- Criteria
appointment 3 Table and its Checklist
appointment 1.2-3
LO 3. Set up the tables in the dining area

1.3-1 Table  Self -Study Read Answer Self Check and CBLM
setting Information -Check 1.3-1 compare the Information
Sheet 1.3-1 on on table answers to the Sheet 1.3-1,
table setting. setting. Answer Key Self-Check
1.3-1 on table 1.3-1,
setting. Answer Key
1.3-1
Perform the
 Demonstration The Trainer Evaluate CBLM Task
Page
Tel. (075) 529-2079 Mobile No: 0949-417-0993
will TASK Sheet performance Sheet 1.3-1,

demonstrate 1.3-1 on table using Performance
the TASK setting. Performance Criteria
Sheet 1.3-1 on Criteria Checklist
table setting. Checklist 1.3- 1.3-1
1 table setting.
1.3-2 Napkin  Self-study Read Answer Self Check and CBLM
Folding  Lecture Information -Check 1.3-2 compare the Information
Sheet 1.3-2 on on napkin answers to the Sheet 1.3-2,
napkin folding. Answer Key Self-Check
folding. 1.3-2 on 1.3-2,
napkin Answer Key
folding. 1.3-2
CBLM Task
The Trainer Perform the Evaluate Sheet 1.3-2,
 Demonstration
will TASK Sheet performance Performance
demonstrate 1.3-2 on using Criteria
the TASK napkin Performance Checklist
Sheet 1.3-2 on folding. Criteria 1.3-2
napkin folding Checklist 1.3-
2 napkin
folding.
1.3-3 Table  Self-study Read Answer Self Check and CBLM
Skirting Information -Check 1.3-3 compare the Information
Page
Tel. (075) 529-2079 Mobile No: 0949-417-0993
 Lecture Sheet 1.3-3 on on table answers to the Sheet 1.3-3,

table skirting. skirting. Answer Key Self-Check
1.3-3 on table 1.3-3,
skirting. Answer Key
1.3-3
Perform the
The Trainer Evaluate CBLM Task
TASK Sheet
 Demonstration will performance Sheet 1.3-3,
1.3-3 on table
demonstrate using Performance
skirting.
the TASK Performance Criteria
Sheet 1.3-3 on Criteria Checklist
table skirting Checklist 1.3- 1.3-3
3 table
skirting.
LO4. Set the mood/ ambiance in the dining room area

1.4-1 Setting  Lecture Read Answer Self Check and CBLM
the mood  Group-discussion Information -Check 1.4-1 compare the Information
/ambiance  Self-paced Sheet 1.4-1 on on Checking answers to the Sheet 1.4-1,
instruction Checking and and Answer Key Self-Check
presenting presenting 1.4-1 on 1.4-1,
guest’s guest’s Checking and Answer Key
account for account for presenting 1.4-1
accuracy. accuracy. guest’s
account for

Page
Tel. (075) 529-2079 Mobile No: 0949-417-0993
accuracy.
Perform the
 Demonstration TASK Sheet TASK Sheet CBLM Task
Evaluate
1.4-1 on 1.4-1 on Sheet 1.4-1,
performance
Checking and Checking and Performance
using
presenting presenting Criteria
Performance
guest’s guest’s Checklist1.4-
Criteria
account for account for 1
Checklist 1.4-
accuracy. accuracy. Guest bill
1 Checking
and account
presenting
guest’s
account for
accuracy.
C. ASSESSMENT PLAN
 Written Test
-
.
Performance Test
-
D. TEACHER’S SELF-REFLECTION OF THE SESSION
Students and or trainees must be evaluated through this type of assessment in order to measure analyzation,
Page
Tel. (075) 529-2079 Mobile No: 0949-417-0993
comprehension and retention on previous discussion, wherever and whenever the present and future need theories
arise the guarantee is always possible to claim excellence in applying skill-working technicalities.

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MANILA MONTESSORI COLLEGE INTERNATIONAL

A.B Fernandez Avenue, Corner Rizal Street, Dagupan City

Prepared by: Checked by: Submitted to:

Reservation  Lecture Information -Check 1.1-1 compare the Information

1.1-2 Telephone  Self-study Read Answer Self Check and CBLM

Prepared by: Checked by: Submitted to:

 Demonstration The Trainer CBLM

The Trainer Perform the CBLM

the TASK procedure. Performance Performance

LO 2. Prepare service stations and equipments

The Trainer Perform the Evaluate

Prepared by: Checked by: Submitted to:

safety and 1 Hygiene, 1.2.-1

 Demonstration The Trainer Evaluate CBLM

Table and its its Answer Key Self-Check

The Trainer Evaluate

LO 3. Set up the tables in the dining area

will TASK Sheet performance Sheet 1.3-1,

 Lecture Sheet 1.3-3 on on table answers to the Sheet 1.3-3,

LO4. Set the mood/ ambiance in the dining room area

Prepared by: Checked by: Submitted to:

Prepared by: Checked by: Submitted to:

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