SESSION PLAN

Sector : TOURISM
Qualification Title : FOOD AND BEVERAGE SERVICES NCII
Unit of Competency : PROVIDE ROOM SERVICE
Module Title : PROVIDE ROOM SERVICE
Learning Outcomes
 Take and process room service orders
 Set up trays and trolleys
 Present and serve food and beverage orders to guests
 Present room service account
 Clear away room service equipment

A. INTRODUCTION
This unit deals with the knowledge and skills required in the provision of food and beverage service
particularly in the guest room of a commercial accommodation establishment.

B. LEARNING ACTIVITIES
LO 5.1: TAKE AND PROCESS ROOM SERVICE ORDERS
Learning Content Methods Presentation Practice Feedback Resources Time
 Answer phone call  Self paced/ modular  Read  Answer self-  Compare  CBLM
promptly information check 5.1-1 with
 Check guest name sheet 5.1-1 answer
 Perform task
 Clarify and repeat key 4.1-1
or job or
details of order  Refer to
operation
 Use suggestive sheet 5.1-1 performa
selling technique nce
 Advise guest criteria
approximate time checklist
of delivery 5.1-1
 Record and check
relevant
information
 Received room
service orders from
door knob dockets
 Transfer orders
promptly to
kitchen
LO 5.2: SET UP TRAYS AND TROLLEYS
 Prepare and select  Self paced/ modular  Read  Answer self-  Compare  CBLM
room service information check 5.2-1 with
equipment and sheet 5.2-1 answer
supplies key 5.2-1
 Set-up trays and  Perform task  Refer to
trolleys or job or performa
 Check orders operation nce
 Cover transport sheet54.2-1 criteria
food items checklist
5.2-1

LO 5.3: PRESENT AND SERVE FOOD AND BEVERAGE ORDERS TO GUESTS

 Verified guest’s  Self paced/ modular  Read  Answer self-  Compare  CBLM
name on the bill information check 5.3-1 with
 Greet guest politely sheet 5.3-1 answer
 Deliver food orders key 5.3-1
on time  Perform task  Refer to
or job or performa
operation nce
sheet 5.3-1 criteria
checklist
5.3-1

LO5.4: PRESENT ROOM SERVICE ACCOUNT

 Check guest’s  Self paced/ modular  Read  Answer self-  Compare  CBLM
account for information check 5.4-1 with
accuracy sheet 5.4-1 answer
 Acknowledge cash key 5.4-1
payments and  Perform task  Refer to
present to cashiers or job or performa
 Ask guest for operation nce
charge accounts sheet 5.4-1 criteria
and sign bills checklist
5.4-1

LO5.5: CLEAR AWAY ROOM SERVICE EQUIPMENT

 Take away tray and  Self paced/ modular  Read  Answer self-  Compare  CBLM
trolley when guests information check 5.5-1 with
are finish their sheet 5.5-1 answer
meal key 5.5-1
 Check and clear  Perform task  Refer to
floor areas or job or performa
 Clean and return operation nce
dish tray and sheet 5.5-1 criteria
trolleys checklist
5.5-1

ASSESSMENT PLAN
Written Test: Questions on knowledge such as:
 Enumerating the step-by-step room service orders
 Enumerate room service menu

Performance Test: In the laboratory/ workshop, given the supplies and materials with the appropriate hand tools; the
trainees will:
 Perform procedural demonstration on different service: American Service, Russian Service, Buffet Service
 Perform the “3-minute” check
 Perform procedural demonstration on wine service and handling payments
D. TEACHER’S SELF-REFLECTION OF THE SESSION