RAMOGI INSTITUTE OF ADVANCED TECHNOLOGY

SCHEMES OF WORK
Name: SHIGURHI ROSE Level: DIPLOMA MOD II Number of Students: 19

Department: HOSPITALITY Class: FBD S19 Date of Preparation: 21/09/2020

Subject: FOOD SERVICE PRACTICE Term: II Date of Revision:
Week Period Lesson Objective Key Points Application/ Ref/Aids Remarks/ Date
Activities Taught
1 1-6 Reporting/Registration
2 1-6  Service By the end of the lesson the Learner to: Food and beverage  
skills learner should be able to; service by Lillicrap. D
- Practice on the
& Cousins.J
1. Practice on the service service and
and clearing of coffee. clearing of coffee.
 Requirement
2.Demonstrate on the  Procedure
billing procedures and
- Demonstrate on
handling payments
the billing
3.Carry out post service  Writing procedures and
duties  Presentation handling payments
3 1-6  Service  By the end of the lesson  Learner to:  Food and beverage  
skills the learner should be able service by Lillicrap. D
-Carry out the
to; & Cousins. J
different styles of
1.Carry out the different service
 Requirement
styles of service
 Procedure -Demonstrate
2. Demonstrate interpersonal skills
interpersonal skills in food in food and
 and beverage service.  Handling beverage service.
complains

4 1-6  Service By the end of the lesson the Learner to: Food and beverage  
skills learner should be able to; service by
Lillicrap.D&Cousins.
1. Role play the procedures
 Steps to follow -Role play the J
carried out during service
 Requirement procedures carried
of a meal to a seated guest.
out during service
2. Demonstrate of a meal to a
interpersonal skills in food  Deal with seated guest.
and beverage service. incidences

5 1-6 Service By the end of the lesson the Learner to: Food and beverage
skills learner should be able to; service by
-Role play the
Lillicrap.D&Cousins.
1. Role play the procedures procedures
 Steps to follow J
carried out during service carried out
 Requirement during service of
of a meal to a seated guest.
a meal to a
2. Demonstrate seated guest
interpersonal skills in food  Deal with
and beverage service. incidences
6 1-6 Service By the end of the lesson the Learner to: Food and beverage
skills learner should be able to; service by
-Role play the
Lillicrap.D&Cousins.
1. Role play the procedures procedures
 Steps to follow J
carried out during service carried out
 Requirement during service of
of a meal to a seated guest.
a meal to a
2. Demonstrate seated guest
interpersonal skills in food  Deal with
and beverage service.
 incidences
7 1-6 Service By the end of the lesson the Learner to: Food and beverage
skills learner should be able to; service by
-Role play the
Lillicrap.D&Cousins.
1. Role play the procedures procedures
 Steps to follow J
carried out during service carried out
 Requirement during service of
of a meal to a seated guest.
a meal to a
2. Demonstrate seated guest
interpersonal skills in food  Deal with
and beverage service. incidences
8 1-6 Service By the end of the lesson the Learner to: Food and beverage
skills learner should be able to; service by
-Role play the
Lillicrap.D&Cousins.
1. Role play the procedures procedures
 Steps to follow J
carried out during service carried out
 Requirement during service of
of a meal to a seated guest.
a meal to a
2. Demonstrate seated guest
interpersonal skills in food  Deal with
and beverage service. incidences
9 1-6 Service By the end of the lesson the Learner to: Food and beverage
skills learner should be able to; service by
-Role play the
Lillicrap.D&Cousins.
1. Role play the procedures procedures
 Steps to follow J
carried out during service carried out
 Requirement during service of
of a meal to a seated guest.
a meal to a
2. Demonstrate seated guest
interpersonal skills in food  Deal with
and beverage service. incidences
10 1-6 Service By the end of the lesson the Learner to: Food and beverage
skills learner should be able to; service by
-Role play the
 1. Role play the procedures procedures Lillicrap.D&Cousins.
carried out during service  Steps to follow carried out J
of a meal to a seated guest.  Requirement during service of
a meal to a
2. Demonstrate seated guest
interpersonal skills in food
and beverage service.  Deal with
incidences
11 1-6 End of Term Examinations Examination
Materials

12 1-6 End of Term Examinations Examination

Materials