SESSION PLAN

Sector : TOURISM
Qualification Title : FOOD AND BEVERAGE SERVICES NCII
Unit of Competency : PROMOTE FOOD AND BEVERAGE PRODUCTS
Module Title : PROMOTE FOOD AND BEVERAGE PRODUCTS

Learning Outcomes
 Know the product
 Undertake Suggestive selling
 Carry out Upselling

A. INTRODUCTION
This unit deals with the knowledge and skills required in providing advice to customers on food and
beverage products in foodservice enterprises

B. LEARNING ACTIVITIES
LO 3.1: KNOW THE PRODUCT
Learning Content Methods Presentation Practice Feedback Resources Time
 Master name sand  Self paced/ modular  Read  Answer self-  Compar  CBLM
pronunciations of information check 3.1-1 e with
dishes in the menu sheet 3.1-1 answer
 Perform task
 Memorize key 3.1-
or job or
ingredients of 1
operation
dishes  Refer to
sheet 3.1-1
 Know sauces and perform
 accompaniments ance
 Master common criteria
food allergens checklist
3.1-1
LO 3.2: UNDERTAKE SUGGESTIVE SELLING
 Provide  Self paced/ modular  Read  Answer self-  Compar  CBLM
information about information check 3.2-1 e with
the food items sheet 3.2-1 answer
 Offer items on key 3.2-
specials or promos  Perform task 1
 Suggest name of or job or  Refer to
specific menu operation perform
 Recommend sheet 3.2-1 ance
standard food and criteria
beverage pairings checklist
 Use descriptive 3.2-1
words while
explaining the
dishes
 Carried out
suggestive selling
LO 3.3: CARRY OUT UPSELLING STRATEGIES
 Suggest slow  Self paced/ modular  Read  Answer self-  Compar  CBLM
moving but highly information check 3.3-1 e with
profitable items sheet 3.3-1 answer
 Mentioned food key 3.3-
portion or size  Perform task 1
 Recommend new or job or  Refer to
items operation perform
sheet 3.3-1 ance
criteria
checklist
3.3-1

C. ASSESSMENT PLAN
 Written Test: Questions on knowledge such as:
 Enumerating the steps in suggestive selling techniques and principles
 Enumerate common food allergens

Performance Test: In the laboratory/ workshop, given the supplies and materials with the appropriate hand tools; the
trainees will:
 Perform procedural demonstration on ability to apply up selling products knowledge
D. TEACHER’S SELF-REFLECTION OF THE SESSION