SESSION PLAN

Sector : TOURISM
Qualification Title : FOOD AND BEVERAGE SERVICES NCII
Unit of Competency : WELCOME GUESTS AND TAKE FOOD AND BEVERAGE ORDERS
Module Title : WELCOME GUESTS AND TAKE FOOD AND BEVERAGE ORDERS

Learning Outcomes
 Welcome and greet guests
 Seat the guests
 Take food and beverage orders
 Liaise between kitchen and service areas

A. INTRODUCTION
This unit deals with the knowledge and skills required in providing pre-meal services to the dining guests as
soon as they arrive in the foodservice facility. It covers the dining room or restaurant service procedures before the
food and beverage orders are served. This unit involves the initial steps in the sequence of service that includes the
welcoming of guests, seating the guests, taking food and beverage orders and liaising between the kitchen and the
service area
B. LEARNING ACTIVITIES
LO 2.1: WELCOME AND GREET GUESTS
Learning Content Methods Presentation Practice Feedback Resources Time
 Acknowledge guest  Self paced/ modular  Read  Answer self-  Compare  CBLM
 Greet and welcome information check 2.1-1 with
the guest sheet 2.1-1 answer
 Perform task
 Check details of key 2.1-1
or job or
 reservations operation  Refer to
sheet 2.1-1 performa
nce
criteria
checklist
2.1-1
LO 2.2: SEAT THE GUESTS
 Escort and seat  Self paced/ modular  Read  Answer self-  Compare  CBLM
guest information check 2.2-1 with
 Utilized tables sheet 2.2-1 answer
according to the key 2.2-1
number of guest  Perform task  Refer to
 Open cloth napkin or job or performa
for the guest operation nce
 Serve water sheet 2.2-1 criteria
checklist
2.2-1
LO 2.3: TAKE FOOD AND BEVERAGE ORDERS
 Present menu  Self paced/ modular  Read  Answer self-  Compare  CBLM
 Take orders information check 2.3-1 with
 Take note special sheet 2.3-1 answer
request of the key 2.3-1
guest  Perform task  Refer to
 Repeat and confirm or job or performa
orders operation nce
 Provide appropriate sheet 2.3-1 criteria
tableware and checklist
cutlery 2.3-1

LO2.4: LIAISE BETWEEN KITCHEN AND SERVICE AREAS

 Place orders and  Self paced/ modular  Read  Answer self-  Compare  CBLM
inform kitchen information check 2.4-1 with
promptly sheet 2.4-1 answer
 Check quality of key 2.4-1
food  Perform task  Refer to
 Check tableware or job or performa
for chips, marks, operation nce
cleanliness and sheet 2.4-1 criteria
drips checklist
 Carry plates and 2.4-1
tray safely
 Relay information
about special
request, dietary or
cultural
requirements
accurately
C. ASSESSMENT PLAN
 Written Test: Questions on knowledge such as:
 Enumerating the steps in welcoming the guest and taking orders
 Enumerate different types of menu

 Performance Test: In the laboratory/ workshop, given the supplies and materials with the appropriate hand tools; the
trainees will:
 Perform procedural demonstration on welcoming the guest and taking orders
D. TEACHER’S SELF-REFLECTION OF THE SESSION