SESSION PLAN

Sector : TOURISM
Qualification Title : BARTENDING NC II
Unit of Competency : Provide food and beverage services to guests
Module Title :Providing food and beverage services to guests
Learning Outcomes:
LO 1: Serve food orders
LO 2: Assist the diners
LO 3: Perform banquet or catering food service
LO 4: Serve beverage orders
LO 5: Process payments and receipts
LO 6: Conclude food service and close down dining Area

A. INTRODUCTION
The purpose of this workshop is to teach participants the knowledge, skills, and attitudes related to Providing
food and beverage services to guests. It includes serve food orders, assist the diners, perform banquet or
catering food service, serve beverage orders, process payments and receipts, conclude food service and close
down dining area, and managing intoxicated persons.
B. LEARNING ACTIVITIES

LO 1: Serve food orders

Learning Content Methods Presentation Practice Feedback Resources Time

Document No. PMI-CCNC1-SP-Unit 1

Date Developed: Date Revised:
SESSION PLAN November 2021
Food and Beverage Services NC II November 2021
Page 1 of 25
Developed by: Revision # 00
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Serve bread rolls at Read Information Answer Self- Compare Informatio
table Sheet 1.1-1 on Check 1.1-1 your n Sheet
Serve bread rolls at answer to 1.1-1
Modular/ Self-paced table Answer Key
1.1-1 1.5
hr.
Demonstration Listen or Answer Evaluate PowerPoint
participate in the questions the answer slides
discussion on from from the Serve
Serve bread rolls at trainer/train trainees/tr bread rolls
table ees ainer at
table

Serve dishes as Demonstration Demonstrate the Perform Task Evaluate the Task Sheet
ordered by guests activity on serving Sheet 1.1-2 performance 1.1-2
dishes using the
Performance Serve
Criteria
dishes as
Checklist
ordered by
1.1-2
guests
Video viewing on Show video Answer Evaluate Video
Serve dishes as presentation about questions the answer about
ordered by guests Serve dishes as from from the Serve
ordered by guests trainer/train trainees/tr dishes as
ees ainer ordered by
guests

Document No. PMI-CCNC1-SP-Unit 1

Date Developed: Date Revised:
SESSION PLAN November 2021
Food and Beverage Services NC II November 2021
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LO 2: Assist the diners
Learning Content Methods Presentation Practice Feedback Resources Time
Check guest Modular/ Self-paced Read Information Answer Self- Compare Informatio
satisfaction as part Sheet 1.2-1 on Check 1.2-1 your n Sheet 1.5
of service delivery Check guest answer to 1.2-1 hr.
satisfaction as part Answer Key
of service delivery 1.2-1
Lecture/Discussion Listen or Answer Evaluate PowerPoint
with Power Point participate in the questions the answer slide
Presentation discussion on from from the guest
Check guest trainer/train trainees/tr satisfactio
satisfaction as part ees ainer n ides
of service delivery
Video viewing on Show video Answer Evaluate Video about
Check guest presentation about questions Check
the answer
satisfaction as part Check guest from from the guest
of service delivery satisfaction as part trainer/train satisfactio
trainees/tr
of service delivery ees ainer n as part
of service
delivery
Demonstration Demonstrate the Perform Task Evaluate the Task Sheet
activity on Check Sheet 1.2-1 performance 1.2-1
guest satisfaction using the
as part of service Performance Check
Criteria
delivery guest
Checklist
satisfactio
1.2-1
n

Document No. PMI-CCNC1-SP-Unit 1

Date Developed: Date Revised:
SESSION PLAN November 2021
Food and Beverage Services NC II November 2021
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Take remedial action Modular/ Self-paced Read Information Informatio
Answer Self- Compare
in the event of guest Sheet 1.2-2 on n Sheet
Check 1.2-2 your
dissatisfaction Take remedial 1.2-2
answer to
action in the event Answer Key
of guest 1.2-2
dissatisfaction
Lecture/Discussion Listen or Answer Evaluate PowerPoint
with Power Point participate in the questions the answer slides
Presentation discussion on Take from from the remedial
remedial action in trainer/train trainees/tr action in
the event of guest ees ainer the event
dissatisfaction of guest
Video viewing on Take Show video Answer Evaluate Video about
remedial action in the presentation about questions the answer Take
event of guest Take remedial from from the remedial
action in the event trainer/train trainees/tr action in
of guest ees ainer the event
of guest

Demonstration Demonstrate the Perform Task Evaluate the Task Sheet

activity on Take Sheet 1.2-2 performance 1.2-2
remedial action in using the Take
the event of guest Performance remedial
Criteria
action in
Checklist
the event
1.2-2
of guest

Document No. PMI-CCNC1-SP-Unit 1

Date Developed: Date Revised:
SESSION PLAN November 2021
Food and Beverage Services NC II November 2021
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Clear table at Modular/ Self-paced Read Information Answer Self- Compare Informatio
appropriate times Sheet 1.2-3 on Check 1.2-3 your n Sheet
throughout meal and Presentation of answer to 1.2-3
on completion of Clear table at Answer Key
meal appropriate times 1.2-3
throughout meal
and on completion
of meal
Lecture/Discussion Listen or Answer Evaluate PowerPoint
with Power Point participate in the questions the answer slides
Presentation discussion on from from the Clear table
Clear table at trainer/train trainees/tr throughou
appropriate times ees ainer t meal and
throughout meal on
and on completion completion
of meal of meal

Video viewing on Show video Answer Evaluate Video about

Presentation of food presentation about questions Clear table
the answer
menu Clear table at from from the at
appropriate times trainer/train appropriat
trainees/tr
throughout meal ees ainer e times
and on completion throughou
of meal t meal and
on
completion
of meal
Demonstration Demonstrate the Perform Task Evaluate the Task Sheet
activity on Clear Sheet 1.2-3 performance 1.2-3
table at using the Menu
appropriate times Performance
Criteria
throughout meal
Document No. PMI-CCNC1-SP-Unit 1
Date Developed: Date Revised:
SESSION PLAN November 2021
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 and on completion Checklist
of meal 1.2-3

Document No. PMI-CCNC1-SP-Unit 1

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SESSION PLAN November 2021
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LO 3: Perform banquet or catering food service
Learning Content Methods Presentation Practice Feedback Resources Time
Modular/ Self-paced Answer Self- Compare Informatio
Check 1.3-1 your n Sheet 1hr.
answer to 1.3-1 and 15
Answer Key mins.
1.3-1
Lecture/Discussion Listen or Answer Evaluate PowerPoint
with Power Point participate in the questions the answer slides
Presentation discussion on from from the
trainer/train trainees/tr
ees ainer
Video viewing on Show video Answer Evaluate Video about
presentation about questions the answer
from from the
trainer/train trainees/tr
ees ainer

LO 4: Serve beverage orders

Learning Content Methods Presentation Practice Feedback Resources Time
Serve pre-dinner Modular/ Self-paced Read Information Answer Self- Compare Informatio
drinks to table Sheet 1.4-1 on Check 1.4-1 your n Sheet 1.5
Serve pre-dinner answer to 1.4-1 hr.
drinks to table Answer Key
Document No. PMI-CCNC1-SP-Unit 1
Date Developed: Date Revised:
SESSION PLAN November 2021
Food and Beverage Services NC II November 2021
Page 7 of 25
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 1.4-1
Lecture/Discussion Listen or Answer Evaluate PowerPoint
with Power Point participate in the questions the answer slides
Presentation discussion on from from the Serve pre-
Serve pre-dinner trainer/train trainees/tr dinner
drinks to table ees ainer drinks to
table
, Video viewing on Show video Answer Evaluate Video about
Serve pre-dinner presentation about questions the answer Serve pre-
drinks to table Serving pre-dinner from from the dinner
drinks to table trainer/train trainees/tr drinks to
ees ainer table
Demonstration Demonstrate the Perform Task Evaluate the Task Sheet
activity on Serve Sheet 1.4-1 performance 1.4-1
pre-dinner using the
drinks to table Performance Serve pre-
Criteria
dinner and
Checklist
drinks
1.4-1

Serve wines to table Modular/ Self-paced Read Information Answer Self- Compare Informatio
Sheet 1.4-2 on Check 1.4-2 your n Sheet
Serve wines to answer to 1.4-2
table Answer Key
1.4-2
Lecture/Discussion Listen or Answer Evaluate PowerPoint
with Power Point participate in the questions the answer slides
Presentation discussion on from from the Serve
Serve wines to trainer/train trainees/tr wines
Document No. PMI-CCNC1-SP-Unit 1
Date Developed: Date Revised:
SESSION PLAN November 2021
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 table ees ainer
Video viewing on Show video Answer Evaluate Video about
Serve wines to table presentation about questions the answer Serving
Serve wines to from from the wines to
table trainer/train trainees/tr table
ees ainer
Demonstration Demonstrate the Perform Task Evaluate the Task Sheet
activity on Serve Sheet 1.4-2 performance 1.4-2
wines to table using the
Performance Serve
Criteria
wines
Checklist
1.4-2

Serve after-meal Modular/ Self-paced Read Information Answer Self- Compare Informatio
drinks to table Sheet 1.4-3 on Check 1.4-3 your n Sheet
Serve after-meal answer to 1.4-3
drinks to table Answer Key
1.4-3
Lecture/Discussion Listen or Answer Evaluate PowerPoint
with Power Point participate in the questions the answer slides
Presentation Serve after-meal from from the
drinks to table trainer/train trainees/tr Meal and
ees ainer drinks
Demonstration Demonstrate the Perform Task Evaluate the Task Sheet
activity on Serve Sheet 1.4-3 performance 1.4-3
after-meal using the
Performance
Document No. PMI-CCNC1-SP-Unit 1
Date Developed: Date Revised:
SESSION PLAN November 2021
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 drinks to table Criteria
Checklist
1.4-3

Video viewing on Show video Answer Evaluate Video about

Serve after-meal presentation about questions the answer Serve
drinks to table Serve after-meal from from the after-meal
drinks to table trainer/train trainees/tr drinks to
ees ainer table
Coordinate timing of Modular/ Self-paced Read Information Answer Self- Compare Informatio
beverage service to Sheet 1.4-4 on Check 1.4-4 your n Sheet
match courses/menu Coordinate timing answer to 1.4-4
items being served of beverage service Answer Key
to match 1.4-4
courses/menu
items being served
Lecture/Discussion Listen or Answer Evaluate PowerPoint
with Power Point participate in the questions the answer slides
Presentation discussion on from from the Service
Coordinate timing trainer/train trainees/tr match
of beverage service ees ainer courses/
to match menu
courses/menu items
items being served
Demonstration Demonstrate the Perform Task Evaluate the Task Sheet
activity on Sheet 1.4-4 performance 1.4-4
Coordinate timing using the beverage
of beverage service Performance service to
Criteria
Document No. PMI-CCNC1-SP-Unit 1
Date Developed: Date Revised:
SESSION PLAN November 2021
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 to match Checklist match
courses/menu 1.4-4 courses/m
items being served enu
items
being
served

Clear glasses and Modular/ Self-paced Read Information Answer Self- Compare Informatio
beverage items Sheet 1.4-5 on Check 1.4-5 your n Sheet
Clear glasses and answer to 1.4-5
beverage items Answer Key
1.4-5
Lecture/Discussion Listen or Answer Evaluate PowerPoint
with Power Point participate in the questions the answer slides
Presentation discussion on from from the Glasses
Clear glasses and trainer/train trainees/tr and
beverage items ees ainer beverage
items
Video viewing on Show video Answer Evaluate Video about
Clear glasses and presentation about questions Clear
the answer
beverage items Clear glasses and from from the glasses
beverage items trainer/train and
trainees/tr
ees ainer beverage
items
Demonstration Demonstrate the Perform Task Evaluate the Task Sheet
activity Clear Sheet 1.4-5 performance 1.4-5
glasses and using the
beverage items Performance Clear
Criteria
glasses
Checklist
1.4-5

Document No. PMI-CCNC1-SP-Unit 1

Date Developed: Date Revised:
SESSION PLAN November 2021
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LO 5: Process payments and receipts
Learning Content Methods Presentation Practice Feedback Resources Time
Compile guest Modular/ Self-paced Read Information Answer Self- Compare Informatio
account ready for Sheet 1.5-1 on Check 1.5-1 your n Sheet 1.5
presentation Compile of guest answer to 1.5-1 hr.
account ready for Answer Key
presentation 1.5-1
Lecture/Discussion Listen or Answer Evaluate PowerPoint
with Power Point participate in the questions the answer slides
Presentation discussion on from from the Compilatio
Compile of guest trainer/train trainees/tr n
account ready for ees ainer
presentation
Video viewing on Show video Answer Evaluate Video about
Compile of guest presentation about questions Compile of
the answer
account ready for Compile of guest from from the guest
presentation account ready for trainer/train account
trainees/tr
presentation ees ainer ready for
presentati
on
Demonstration Demonstrate the Perform Task Evaluate the Task Sheet
activity on Compile Sheet 1.5-1 performance 1.5-1
of guest account using the
ready for Performance Compilatio
Criteria
presentation ready n of guests
Checklist
for 1.5-1
account
presentation

Document No. PMI-CCNC1-SP-Unit 1

Date Developed: Date Revised:
SESSION PLAN November 2021
Food and Beverage Services NC II November 2021
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 Present account to Modular/ Self-paced Read Information Answer Self- Compare Informatio
guest Sheet 1.5-2 on Check 1.5-2 your n Sheet
Accept payment for answer to 1.5-2
account Answer Key
1.5-2
Lecture/Discussion Listen or Answer Evaluate PowerPoint
with Power Point participate in the questions the answer slides
Presentation discussion on from from the Presenting
Accept payment for trainer/train trainees/tr account
account ees ainer
Modular/ Self-paced Read Information Answer Self- Compare Informatio
Accept payment for Sheet 1.5-3 on Check 1.5-3 your n Sheet
account Accept payment for answer to 1.5-3
account Answer Key
1.5-3
Modular/ Self-paced Read Information Answer Self- Compare Informatio
Sheet 1.5-4 on Check 1.5-4 your n Sheet
Accept payment for answer to 1.5-4
account Answer Key
1.5-4
Process payment of Lecture/Discussion Listen or Answer Evaluate PowerPoint
account with Power Point participate in the questions the answer slides
Presentation Process payment of from from the Process
account trainer/train trainees/tr account
ees ainer
Lecture/Discussion Listen or Answer Evaluate PowerPoint
with Power Point participate in the questions the answer slides
Presentation Process payment of from from the Process
Document No. PMI-CCNC1-SP-Unit 1
Date Developed: Date Revised:
SESSION PLAN November 2021
Food and Beverage Services NC II November 2021
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 account trainer/train trainees/tr account
ees ainer

Video viewing on Show video Answer Evaluate Video about

Process payment of presentation about questions the answer Process
account Process payment of from from the payment of
account trainer/train trainees/tr account
ees ainer

LO 6: Conclude food service and close down dining Area

Learning Content Methods Presentation Practice Feedback Resources Time
Assist guest in Modular/ Self-paced Read Information Answer Self- Compare Informatio
leaving table Sheet 1.6-1 on Check 1.6-1 your n Sheet 1.5
Assist guest in answer to 1.6-1 hr.
leaving table Answer Key
1.6-1
Lecture/Discussion Listen or Answer Evaluate PowerPoint
with Power Point participate in the questions the answer slides
Presentation discussion on from from the Assist
Assist guest in trainer/train trainees/tr guest in
leaving table ees ainer leaving
table
Video viewing on Show video Answer Evaluate Video about
Assist guest in presentation about questions the answer Assist
leaving table Assisting guest in from from the guest in
Document No. PMI-CCNC1-SP-Unit 1
Date Developed: Date Revised:
SESSION PLAN November 2021
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 leaving table trainer/train trainees/tr leaving
ees ainer table
Demonstration Demonstrate the Perform Task Evaluate the Task Sheet
activity on Assist Sheet 1.6-1 performance 1.6-1
guest in leaving using the
table Performance
Criteria
Checklist
1.6-1

Provide end-of service Modular/ Self-paced Read Information Answer Self- Compare Informatio
assistance, Sheet 1.6-1on Check 1.6-2 your n Sheet
as required Provide end-of answer to 1.6-2
service assistance, Answer Key
as required 1.6-2
Lecture/Discussion Listen or Answer Evaluate PowerPoint
with Power Point participate in the questions the answer slides
Presentation discussion on from from the
Provide end-of trainer/train trainees/tr
service assistance, ees ainer
as required
Video viewing on Show video Answer Evaluate Video about
Provide end-of service presentation about questions the answer Assisting
assistance, as Provide end-of from from the guest in
required service assistance, trainer/train trainees/tr leaving
as required ees ainer table
Demonstration Demonstrate the Perform Task Evaluate the Task Sheet
activity on Provide Sheet 1.6-2 performance 1.6-2
end-of service using the
assistance, Performance
Criteria
Document No. PMI-CCNC1-SP-Unit 1
Date Developed: Date Revised:
SESSION PLAN November 2021
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 as required Checklist
1.6-2

Farewell guests Modular/ Self-paced Read Information Answer Self- Compare Informatio
Sheet 1.6-3on Check 1.6-3 your n Sheet
Farewell guests answer to 1.6-3
Answer Key
1.6-3
Lecture/Discussion Listen or Answer Evaluate PowerPoint
with Power Point participate in the questions the answer slides
Presentation discussion on from from the Farewell
Farewell guests trainer/train trainees/tr guests
ees ainer
Video viewing on Show video Answer Evaluate Video about
Farewell guests presentation about questions the answer Farewell
Farewell guests from from the guests
trainer/train trainees/tr
ees ainer
Demonstration Demonstrate the Perform Task Evaluate the Task Sheet
activity on Farewell Sheet 1.6-3 performance 1.6-3
guests using the
Performance Farewell
Criteria
guests
Checklist
1.6-3

Document No. PMI-CCNC1-SP-Unit 1

Date Developed: Date Revised:
SESSION PLAN November 2021
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Turn off electrical Modular/ Self-paced Read Information Answer Self- Compare Informatio
and service-related Sheet 1.6-4 on Check 1.6-4 your n Sheet
equipment, where Turn off electrical answer to 1.6-4
appropriate and service-related Answer Key
equipment, where 1.6-4
appropriate
Lecture/Discussion Listen or Answer Evaluate PowerPoint
with Power Point participate in the questions the answer slides
Presentation discussion on 1on from from the Turn off
Turn off electrical trainer/train trainees/tr electrical
and service-related ees ainer and
equipment, where service-
appropriate related
equipment
Video viewing on 1on Show video Answer Evaluate Video about
Turn off electrical presentation about questions the answer on Turn off
and service-related on Turn off from from the electrical
equipment, where electrical trainer/train trainees/tr and
appropriate and service-related ees ainer service-
equipment, where related
appropriate equipment
, where
appropriat
e
Demonstration Demonstrate the Perform Task Evaluate the Task Sheet
activity on Turn off Sheet 1.6-4 performance 1.6-4
electrical using the
and service-related Performance Turn off
Criteria
equipment, where electrical
Checklist
appropriate and
1.6-4
service-
related
Document No. PMI-CCNC1-SP-Unit 1
Date Developed: Date Revised:
SESSION PLAN November 2021
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 equipment
Remove used linen Modular/ Self-paced Read Information Answer Self- Compare Informatio
items for laundering Sheet 1.6-5 on Check 1.6-5 your n Sheet
Remove used linen answer to 1.6-5
items for Answer Key
laundering 1.6-5

Lecture/Discussion Listen or Answer Evaluate PowerPoint

with Power Point participate in the questions the answer slides
Presentation discussion on from from the Remove
Remove used linen trainer/train trainees/tr used linen
items for ees ainer items
laundering

Video viewing on Show video Answer Evaluate Video about

Remove used linen presentation about questions the answer Remove
items for laundering Remove used linen from from the used linen
items for trainer/train trainees/tr items for
laundering ees ainer laundering

Demonstration Demonstrate the Perform Task Evaluate the Task Sheet

activity on Remove Sheet 1.6-5 performance 1.6-5
used linen items using the Remove
for laundering Performance used linen
Criteria
items for
Checklist
laundering
1.6-5

Document No. PMI-CCNC1-SP-Unit 1

Date Developed: Date Revised:
SESSION PLAN November 2021
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 Store, stock and Modular/ Self-paced Read Information Answer Self- Compare Informatio
replenish, where Sheet 1.6-6 on Check 1.6-6 your n Sheet
necessary, for next Store, stock, and answer to 1.6-6
service session replenish. For next Answer Key
service session 1.6-6
Lecture/Discussion Listen or Answer Evaluate PowerPoint
with Power Point participate in the questions the answer slid Store,
Presentation discussion on from from the stock and
Store, stock, and trainer/train trainees/tr replenish
replenish. For next ees ainer es
service session
Video viewing on Show video Answer Evaluate Video about
Store, stock, and presentation about questions the answer Store,
replenish. For next Store, stock, and from from the stock, and
service session replenish. For next trainer/train trainees/tr replenish.
service session ees ainer For next
service
session
Demonstration Demonstrate the Perform Task Evaluate the Task Sheet
activity on Store, Sheet 1.6-6 performance 1.6-6
stock, and using the Store,
replenish. For next Performance stock and
Criteria
service session replenish
Checklist
1.6-6

Dispose of waste Modular/ Self-paced Read Information Answer Self- Compare Informatio
Sheet 1.6-7 on Check 1.6-7 your n Sheet
Dispose of waste answer to 1.6-7
Answer Key

Document No. PMI-CCNC1-SP-Unit 1

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 1.6-7
Lecture/Discussion Listen or Answer Evaluate PowerPoint
with Power Point participate in the questions the answer slides
Presentation discussion on from from the Disposal of
Dispose of waste trainer/train trainees/tr waste
ees ainer
Video viewing on Show video Answer Evaluate Video about
Dispose of waste presentation about questions the answer Dispose of
Dispose of waste from from the waste
trainer/train trainees/tr
ees ainer
Demonstration Demonstrate the Perform Task Evaluate the Task Sheet
activity on Dispose Sheet 1.6-7 performance 1.6-7
of waste using the
Performance Dispose of
Criteria
waste
Checklist
1.6-7

Clear and clean Modular/ Self-paced Read Information Answer Self- Compare Informatio
service area and Sheet 1.6-8 on Check 1.6-8 your n Sheet
service items Clear and clean answer to 1.6-8
service area and Answer Key
service items 1.6-8
Lecture/Discussion Listen or Answer Evaluate PowerPoint
with Power Point participate in the questions the answer slides
Presentation discussion on from from the Cleaning
Clear and clean trainer/train trainees/tr service
service area and ees ainer area and
service items items
Document No. PMI-CCNC1-SP-Unit 1
Date Developed: Date Revised:
SESSION PLAN November 2021
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 Video viewing on Clear Show video Answer Evaluate Video about
and clean presentation about questions the answer Clear and
service area and Clear and clean from from the clean
service items service area and trainer/train trainees/tr service
service items ees ainer area and
service
items
Demonstration Demonstrate the Perform Task Evaluate the Task Sheet
activity on Clear Sheet 1.6-8 performance 1.6-8
and clean using the Cleaning
service area and Performance service
Criteria
service items area and
Checklist
items
1.6-8

Conduct session de- Modular/ Self-paced Read Information Answer Self- Compare Informatio
briefing Sheet 1.6-9 on Check 1.6-9 your n Sheet
Conduct session answer to 1.6-9
de-briefing Answer Key
1.6-9
Lecture/Discussion Listen or Answer Evaluate PowerPoint
with Power Point participate in the questions the answer slides
Presentation discussion on from from the Conduct
Assisting guest in trainer/train trainees/tr session de-
leaving table ees ainer briefing
Video viewing on Show video Answer Evaluate Video about
Conduct session de- presentation about questions the answer Conduct
briefing Conduct session from from the session de-
de-briefing trainer/train trainees/tr briefing
ees ainer

Document No. PMI-CCNC1-SP-Unit 1

Date Developed: Date Revised:
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 Demonstration Demonstrate the Perform Task Evaluate the Task Sheet
activity on Conduct Sheet 1.6-9 performance 1.6-9
session de-briefing using the Conduct
Performance session de-
Criteria
briefing
Checklist
1.6-9

Modular/ Self-paced Read Information Answer Self- Compare Informatio

Conduct handover to Sheet 1.6-1 on Check 1.6-1 your n Sheet
incoming shift, Conduct handover answer to 1.6-10
where appropriate to incoming shift, Answer Key
where appropriate 1.6-10
Lecture/Discussion Listen or Answer Evaluate PowerPoint
with Power Point participate in the questions the answer slide
Presentation discussion on from from the handover
Conduct handover trainer/train trainees/tr to
to incoming shift, ees ainer incoming
where appropriate shift s
Video viewing on Show video Answer Evaluate Video about
Proper monitoring presentation about questions the answer Conduct
procedures in the Conduct handover from from the handover
pantry area to incoming shift, trainer/train trainees/tr to
where appropriate ees ainer incoming
shift,
where
appropriat
e

Document No. PMI-CCNC1-SP-Unit 1

Date Developed: Date Revised:
SESSION PLAN November 2021
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C. ASSESSMENT PLAN
1. Testing Condition:
Tools:
Tables and chairs, Glassware, Dinner fork, Dinner spoon, Table cloth, Table napkin, Teaspoon, Menu and
wine list, Flower arrangement (artificial/fresh), Dinner knife, Ashtray, Trays, Plates, Cutlery, Crockery, Linen,
Condiments, Cash register, and Coffee maker, Flat wares, Table and chairs, Side towel, Flower base, Guidelines
Instructions Hotel & Restaurant rules and regulation, Shakers, Able cloth, Chinaware Flatware, Simulated
environment, Teaspoon, Water goblet, Sugar bowl / creamer Cup and Dinner knife, Linens, and Service wares
Materials:
Menu cards,
Order pad / slip,
Pen

Equipment
Storage cabinet
Personal Protective Equipment (PPE)

2. Venue of the assessment : Institutional Assessment Area/ Practical Work Area

3. Type of Assessment:
 Demonstration (1 hour)
 Oral Questioning
 Written Test (1 hour)

4. Type of evidences
 For Written Test : Answer sheet
 For Demonstration : result of performance based on criteria
 For Oral questioning : Rating sheet

Document No. PMI-CCNC1-SP-Unit 1

Date Developed: Date Revised:
SESSION PLAN November 2021
Food and Beverage Services NC II November 2021
Page 23 of 25
Developed by: Revision # 00
Provide food and Beverage t guests Rexsell Somo
D. TEACHER’S SELF-REFLECTION OF THE SESSION

1. The session covers the core competency #1 of Food and Beverage services NC II which is Provide food and Beverage to guests. It
includes the 6 learning outcomes, namely: LO 1: Serve food orders, LO 2: Assist the diners, LO 3: Perform banquet or catering
food service, LO 4: Serve beverage orders, LO 5: Process payments and receipts, LO 6: Conclude food service and close down
dining Area. The learning contents are given for each learning outcome in which trainees were provided instructional materials
such information sheets and self-check materials for them to easily measure their competency by comparing their answers from
the provided answer key. CBLM, tools, equipment and other materials are provided for them to easily perform each task/
activity.

2. This session plan is useful for the trainees and researchers on the same competency.

3. Other trainers can use and may be improved for the benefit of the future users.

Document No. PMI-CCNC1-SP-Unit 1

Date Developed: Date Revised:
SESSION PLAN November 2021
Food and Beverage Services NC II November 2021
Page 24 of 25
Developed by: Revision # 00
Provide food and Beverage t guests Rexsell Somo