Session Plan

Sector: Tourism
Qualification Title: FOOD AND BEVERAGE SERVICESNC II
Unit of Competency: PREPARE THE DINING ROOM/RESTAURANT AREA FOR SERVICES
Module: PREPARING THE DINING ROOM/RESTAURANT AREA FOR SERVICES

Learning Outcomes:

LO 1: Take table reservations

LO 2: Prepare service stations and equipment
LO 3: Set up tables in the dining area
LO 4: Set the mood and ambiance of the dining area

A. Introduction

By the end of the session, the trainees will be able to possess knowledge, skills and attitude in required in the preparation of the dining room /restaurant
area before the start of the service operations. It involves opening duties or the dining room mise-en-place prior to service. This unit includes the
knowledge and skills in taking reservations, preparing service stations, table-setting, and setting the ambiance of the food service facility.

1
 B. Learning Activities

LO1. Take the table reservations

Learning Methods Presentation Practice Feedback Resources Time

Content
1. Check Lecture/ Read Answer Self- Compare CBLM 2hours
requirements Modular or Self-paced Information Check 1.1-1 Answer to White Board
For the Sheet 1.1-1 Check Check Answer Key White Board
upcoming 1.1-1
requirements for the requirements for Marker Eraser
service Check
sessions services. the upcoming Chairs
requirements
services.
for the
upcoming
service

Demonstration Demonstration Perform Task Evaluate Peer 10hours

on how to Sheet 1.1-1 performance CBLM and 30

Check Check using Guest, Minutes
requirements requirement Performance Checklist
for the s for the Criteria Form
upcoming upcoming Checklist 1.1-1 Pen
service service Check
requirement
s for the
upcoming
service
2. Details of the Lecture/ Read Answer Self- Compare CBLM 2hours
reservation Modular or Information Check 1.1-2 Answer to White Board
Self-paced Sheet 1.1-2 Answer Key White Board
Details of the 1.1-2 Marker
reservation Eraser
Chairs

Demonstration Perform Task Perform Task Evaluate Peer 10 hours

On checking Sheet 1.1-2 performance CBLM and 30

details Check using Guest Minutes
requirement Performance Request Form
details Criteria or Tracking
Checklist 1.1-2 Form
Pen
 B. Learning Activities

LO2.Prepare service stations and equipment

1. Clean and check Lecture/ Modular or Read Answer Self- Compare CBLM
restaurant area Self-paced Information Check 1.2-1 Answer to White Board
Sheet 1.2-1 Check restaurant Answer Key White Board
Clean and check area 1.2-1 Marker Eraser
restaurant Check Chairs
areas restaurant area

Demonstration

Demonstration on Perform Task Evaluate CBLM

how to Sheet 1.2-1 Check performance using Peer
1.2-1 restaurant area Performance Checklist
Check Criteria
restaurant area Checklist1.2-1
Check restaurant
area
2. Set up dining area Lecture/ Modular or Read Information Answer Self- Compare Answer CBLM
Self-paced Sheet 1.2-2 Set up Check 1.2-2 Set to Answer Key White Board
dining area up dining area 1.2-2 Set up White Board
dining area Marker Eraser
Chairs

Role Play/ Demonstration on Perform Task Evaluate CBLM

Demonstration how to set up dining Sheet 1.2-2 Set up performance using Tables, chairs
area dining area Performance
Criteria
Checklist1.2-2 Set
up dining area

3. Allocate Lecture/ Modular or Read Information Answer Self- Compare CBLM

stations to Self-paced Sheet 1.2-3 Allocate Check 1.2-3 Answer to White Board
staf stations to staf Answer Key White Board
1.2-3 Marker Eraser
Chairs

Role Play/ Perform Task Sheet Perform Task Evaluate CBLM

Demonstration on allocating stations Sheet 1.2-3 performance using Tables, chairs
to staf Allocate stations Performance
to staf Criteria
Checklist1.2-3
4. Check and prepare Lecture/ Modular or Read Answer Self- Compare CBLM
equipment for Self-paced Information Check 1.2-4 Answer to White Board
service Sheet 1.2-4 Answer Key White Board
Check and 1.2-4 Marker Eraser
prepare Chairs
equipment

Role Play/ Perform Task Perform Task Evaluate CBLM

Demonstration Sheet on checking Sheet 1.2-4 Check performance using Tables, chairs
and preparing and prepare Performance
equipment equipment Criteria
Checklist1.2-4
 B. Learning Activities

LO3. Set up tables in the dining area

Learning Methods Presentation Practice Feedback Resources Time
Content

1. Set table Modular/ Self- Read Answer Self- Check Compare CBLM
paced Information 1.3-1 Answer to White Board
Sheet 1.3-1 Set Answer Key White Board
tables 1.3-1 Marker Eraser
Chairs

Demonstration Perform Task on Perform Task Sheet Check Performance CBLM

setting up tables 1.3-1Set Tables on performance Tables,
criteria checklist chairs
1.3-1
2. Service Style Modular/ Self- Read Answer Self- Check 1.3-2 Compare CBLM
paced Information Answer to White Board
Sheet 1.3-2 Answer Key White Board
Service Style 1.3-2 Marker Eraser
Chairs

3. Set tables Modular/ Self- Read Answer Self- Compare CBLM

and dress paced Information Check 1.3-3 Answer to White Board
where Sheet 1.3-3 Answer Key White Board
appropriate Set tables 1.3-3 Marker
and dress Eraser
where Chairs
appropriate
4. Prepare Modular/ Self- Read Answer Self- Check Compare CBLM
napkins paced Information 1.3-4 Answer to White Board
Sheet 1.3-4 Answer Key White Board
Prepare 1.3-4 Marker Eraser
napkins Chairs

Demonstration Perform task sheet CBLM

Perform Task Tables,
Sheet on how to 1.3-4 Birds of
paradise napkin chairs
fold table napkins
fold

5. Prepare Modular/ Self- Read Answer Self- Compare CBLM

cutlery paced Information Check 1.3-5 Answer to White Board
Sheet 1.3-5 Answer Key White Board
Prepare 1.3-5 Marker
cutlery Eraser
Chairs
6. Prepare Modular/ Self- Read Answer Self- Check 1.3-6 Compare CBLM
crockery paced Information Answer to White Board
Sheet 1.3-6 Answer Key White Board
Prepare 1.3-6 Marker Eraser
crockery Chairs

7. Prepare Modular/ Self- Read Answer Self- Compare CBLM

glassware paced Information Check 1.3-7 Answer to White Board
Sheet 1.3-7 Answer Key White Board
Prepare 1.3-7 Marker
glassware Eraser
Chairs
8. Prepare salt Modular/ Self- Read Answer Self- Compare CBLM
and pepper paced Information Check 1.3-8 Answer to White Board
shakers Sheet 1.3-8 Answer Key White Board
Prepare salt 1.3-8 Marker
and pepper Eraser
shakers Chairs

9. Clothing Modular/ Self- Read Information Answer Self- Check 1.3-9 Compare CBLM
techniques paced Sheet 1.3-9 Clothing Answer to White Board
Technique Answer Key White Board
1.3-9 Marker Eraser
Chairs

Demonstration Perform Task on Perform Task Sheet 1.3-9 Check Performance CBLM
setting up tables Clothing Tables on performance
criteria checklist
1.3-9

10. Dressing Modular/ Self- Read Answer Self- Compare CBLM

tables paced Information Check 1.3-10 Answer to White Board
Sheet 1.3-10 Answer Key White Board
Dressing 1.3-10 Marker
tables Eraser
 Chairs

Demonstration Perform Task on Perform Task Sheet Check CBLM

dressing a table 1.3- 10Dress tables Performance on White Board
performance White Board
criteria checklist Marker Eraser
1.3- Chairs
10

11. Prepare Modular/ Self- Read Answer Self- Compare CBLM

waiting paced Information Check 1.3-11 Answer to White Board
stations Sheet 1.3-11 Answer Key White Board
Prepare 1.3-11 Marker
waiting Eraser
stations Chairs
12. Complete final Modular/ Self- Read Information Answer Self- Check Compare CBLM Optional
inspection of paced Sheet 1.3-12 1.3-12 Answer to White Board
room and table Complete and final Answer Key White Board
inspection of the 1.3-12 Marker Eraser
room Chairs

Demonstration Perform Task on Perform Task Sheet Check CBLM

Inspecting the 1.3-12 Inspect the room Performance on White Board
room and table performance White Board
criteria checklist Marker Eraser
1.3- Chairs
12
13. Verifying the Modular/ Self- Read Answer Self- Check Compare CBLM Optional
menu prior to paced Information 1.3-13 Answer to
service Sheet 1.3-1 Answer Key
Verify the menu 1.3-1
prior to service

Demonstration Perform Job Sheet Perform Task Sheet 1.3- Check CBLM
on setting up 13Prepare the dining Performance on
tables room/Restaurant area performance
for service criteria checklist
1.3-
13

14. Identify and report Modular/ Self- Read Answer Self- Check Compare CBLM Optional
recurring problems paced Information 1.3-1 Answer to
with set up to the Sheet 1.3-1 Set Answer Key
appropriate person tables 1.3-1
to prevent
recurrence
Demonstration Perform Task Sheet CBLM
Perform Task on Check Performance
setting up tables 1.3-1 Set Tables on performance
criteria checklist
1.3-1
 B. Learning Activities

LO4.Set the mood ambiance of the dining area

Prepare and adjust Lecture/ Read Answer Self- Compare CBLM Optional
environment Modular or Self- Information Check 1.4-1 Answer to
paced Sheet 1.4-1 Answer Key
Prepare and 1.4-1
adjust
environment
C. Assessment Plan

Demonstration Oral
Questioning Written
Evaluation Direct
Observation
 TESTING CONDITON

TOOLS: EQUIPMENTS: RAW MATERIALS:

Napkins  Refrigerators/Chillers  Condiments
Dinner fork Toothpicks  Coffee makers/machines
Dinner spoon Table cloth/Placemats
Soup tureen Salt and Pepper shakers
Platters Cover/service plate
Coffeepots Dinner plate
Teapots Entrée plate
Fish plate
Soup spoon Bread plate
Butter knife/spreader Soup bowl/plate
Steak knife Cups and saucers
Fish Fork Stem wares
Dessert fork Footed wares
Teaspoon Tumblers
Mugs
Service tray stands
Gueridon
Cake display

 Venue of Evaluation

 Workplace or simulated environment or

 TESDA Accredited Assessment Centre/Venue

 TYPES OF EVIDENCE

 Self –Checks / Task Sheets

 Performance Criteria Checklist
D. Trainer’s Self-Reflection of the Session: