SESSION PLAN

Sector : TOURISM
Qualification Title : FOOD AND BEVERAGES SERVICES
Unit of Competency : Prepare dining Room/restaurant area for service

Module Title : Preparing dining Room/restaurant area for service

Nominal Duration : 80 hours

Learning Outcomes:
LO1. Take table reservation
LO2.Prepare service stations and equipment
LO3.Set up the tables in the dining area
LO4.Set the mood/ambiance of the dining area

A. INTRODUCTION: This unit covers the knowledge and skills require preparation of the dining room/restaurant area
before 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 reservation preparing service stations, table-setting the ambiance of the food
service facility.
B. LEARNING ACTIVITIES
LO1. Take table reservation 20hrs.
Learning
Methods Presentation Practice Feedback Resources Time
Content
Modular self- Read information Answer Compares Ballpen 45mins.
paced sheet 1.1-1 about Self-check answers to Printed CBLM
Instruction how to answer 1.1-1 answer key 1.1-
 customer’s inquiries 1
promptly, clearly
and accurately.
Role Playing Observe trainer’s Learners Evaluates own Telephone 5 hrs.
1.1-1 Inquiries roleplay about perform performance Reservation form
situation on task sheet using Paper and pen
answering 1.1-1. Performance Computer set
customer’s inquiries criteria
promptly, clearly checklist 1.1-1
and accurately.
Read information Answer Notebook
Compares
Modular self- sheet 1.1-2 about Self-check Ballpen
answer to
paced Details of the 1.1-2 Visual aids 45mins.
answer key 1.1-
Instruction reservations CBLM
2

1.1-2 Details of Trainee engages

the Active Lecture active lecture about Tangible
Answer
with visual aids details of the equipmenta used
reservations Self-check 3 hrs.
e.g., photos and reservations as visual aids
1.1-2
drawings presented by the such as Telephone
trainer. Paper and pen
Reservation Form

Modular self- Read information Answer Compares Paper and pen 30 mins.
paced sheet 1.1-3 about Self-check answer to CBLM
Instruction reservation records 1.1.3 answer key
or forms 1.1.3
Active Lecture Trainee is listening Answer Compares Whiteboard 3 hrs.
1.1-3 with visual aids and engaging in Self-check answer to Marker
Reservation e.g., photos and active lecture done 1.1.3 answer key 1.1- Notes
records or drawings by the trainee on 3 Visual Aids
forms reservation record
and forms.
 Modular self- Read the Answer self- Compares Paper and pen 30 mins.
paced information sheet check 1.1-4 answers to CBLM
Instruction 1.1-4 answer key 1.1- Visual Aid
4
1.4. Repeating
back the
Active Lecture Trainee engages Answer self- Compares Whiteboard 3 hrs.
details of active lecture about check 1.1-4 answers to Marker
Information supplies necessary answer key 1.1-
for service presented 4
by the trainer.

Modular self- Read information Answer Compares Paper and pen 30 mins.
paced sheet 1.1.5 about Self-check answers to CBLM
Instruction Additional 1.1.5 answer key Phone/Telephone
information about 1.1.5 Paper and pen
the food service Reservation form
1.5 Additional
establishment
information
Active lecture Trainee engages Answer Compares 3 hour
about the food active lecture about Self-check answers to
using visual
service Additional 1.1.5 answer key
aids
establishment information about 1.1.5
the food service
establishment
LO2.Prepare service stations and equipment 20hrs.
Modular self- Read information Answer Compare Paper and pen 30 mins.
paced sheet 1.2-1. Self-check answers to Tableware and
Instruction 1.2-1. answer key 1.2- other equipment’s
1.
1.2-1. Supplies
Trainee engages Answer Compare 2 hrs.
Active Lecture active lecture about Self-check answers to
supplies necessary answer key 1.2-
 with visual aids for service presented 1.2-1. 1.
e.g., drawings by the trainer
and photos

Modular self- Read the Answer Compares Paper and pen 30 mins.
paced information sheet Self-check answers to CBLM
Instruction 1.2-2. 1.2-2. answer key Table
1.2-2. 1.2-2. Chair
Tableware
Tableware and
Dining
dining room
equipment
Demonstration Trainee observes Perform Evaluates own equipment 3 hrs.
trainee while task sheet performance and 30
demonstrating and 1.2-2. using mins.
showing tableware performance
and dining room criteria
equipment are checklist
cleaned, wiped and
put in proper places.

1.2-3 Special Modular self- Read information Answer Compares Paper and pen 30 mins.
tent cards and paced sheet 1.2-3 about Self-check answers to CBLM
similar special Instruction Special tent cards 1.2-3 answer key 1.2- Visual Aids
displays for and similar special 3 Whiteboard and
displays for marker
promotion
promotion

Trainee will listen Answer Compares 3 hrs.

Active Lecture and write down Self-check answers to
with visual aids important details as 1.2-3 answer key 1.2-
such as photos the Trainee 3
discusses special
and drawings
tent cards and
 similar special
displays for
promotion
1.2-4 Modular self- Read the Answer self- Compare Paper and pen 30 mins
Cleanliness paced information sheet check 1.2-4 answers to CBLM
and condition instruction 1.2.-4 Cleanliness answer key Table
of all tables, and condition of all 1.2.4 Dining room
tables, tableware equipment
tableware and
and dining room table wares
dining room equipment
equipment

Active Lecture Trainee will listen Answer self- Compare 3 hrs.

with visual aids and list down check 1.2-4 answers to
such as photos important details as answer key
and drawings the Trainer 1.2.4
discusses
cleanliness and
condition of all
tables, tableware
and dining room
equipment

Modular self- Read information Answer Compares Paper and pen 30 mins.
paced sheet 1.2-5 Water Self-check answers to CBLM
instruction pitchers and ice 1.2-5 answer key Ice buckets
buckets 1.2-5 Water Pitchers

1.2-5
Water pitchers
and ice
buckets
 Active Lecture Trainee will listen Answer Compares 3 hrs
with visual aids and list down Self-check answers to
such as photos important details as 1.2-5 answer key
and drawings the Trainer 1.2-5
discusses filling up
water pitchers and
ice buckets.
1.2-6 Modular self- Read information Answer Compares Paper and pen 30 mins
Electrical paced sheet 1.2-6 Self-check answers to CBLM
appliance and instruction 1.2-6 answer key 1.2- Tea pots
equipment 6 Plate warmers

Modular self- Read the Answer Compares Paper and pen 30 mins.
paced information sheet Self-check answers to Condiments and
instruction 1.2-7 1.2-7 answer key sauce bottles
1.2-7 1.2-7
Condiments
and sauce
bottles

Active Lecture Trainee listens and Answer Compares 2 hrs.

with visual aids list down important Self-check answers to
such as photos details as the 1.2-7 answer key
and drawings Trainer discusses 1.2-7
refilling condiments
and sauce bottles
and keep it dry and
clean

LO3.Set up the tables in the dining area 20hrs

1.3-1 Setting Modular self- Read information Answer self- Compares Paper and pen 30 mins.
 the table paced sheet 1.3-1 check 1.3-1 answers to CBLM
according to instruction Setting the table answer key 1.3-
the standards according to the 1
of the food standards of the
food service
service
establishment.
establishment.

Active Lecture Trainee listens and Answer Compare Table

with visual aids list down important Self-check answers to Table cloth
3hrs
details as the 1.3-1 answer key 1.3- Etc.
Trainer discusses 1
setting the table
according to the
standards of the
food service
establishment.
Modular self- Read information Answer Compare Paper and pen 15 mins.
paced sheet 1.3-2 Pre- Self-check answers to CBLM
Instruction arranged, fixed, 1.3-2 answer key 1.3-
1.3-2 predetermined 2
Pre-arranged, menu
fixed,
predetermined
menu

Active Lecture Trainee listens and Answer Compare Menu 2 hrs

with visual aids list down important Self-check answers to
details as the 1.3-2 answer key 1.3-
Trainer discusses 2
refilling condiments
and sauce bottles
and keep it dry and
clean
Modular self- Read information Answer Compare Paper and pen 15 mins
 paced sheet 1.3-3 Self-check answers to the CBLM
Instruction 1.3-3 answer 1.3-3 Table and chairs
Dinner fork
1.3-3 Table cloth
Table napkin
Polishing
Tableware and Active Lecture Trainee listens and Answer Compare Teaspoons 2 hrs.
glassware with visual aids list down important Self-check answers to the Glassware
details as the 1.3-3 answer 1.3-3 Condiments
Trainer discusses Water goblet
polishing Tableware Sugar
and glassware bowl/creamer
Modular self- Read information Answer Compare Paper and pen 30 mins.
paced sheet 1.3-4 Self-check answers to CBLM
Instruction Napkin folding 1.3-4 answer key
style. 1.3-4

1.3-4 Active Lecture Trainee listens and Answer Compare 3 hrs.

with visual aids list down important Self-check answers to
Napkin folding
such as photos details as the 1.3-4 answer key
style. Trainer discusses
and tangible 1.3-4
napkin folding
equipment
styles.

Demonstration Trainee observes as Perform Evaluates own Table 3hrs.

the trainer shows task sheet performance Table Napkin
and demonstrates 1.3-4 using
different napkin performance
folding style. criteria
checklist

Modular self- Read information Answer Compares Paper and pen 30mins.
paced sheet 1.3-5 Self-check answers to Visual aids
 Instruction Table skirting 1.3-5 answer key CBLM
1.3-5 1.3-5 Table
Table skirting Table cloth
Active Lecture Trainee listens and Answer Compares 2 hrs.
with visual aids list down important Self-check answers to
such as photos details as the 1.3-5 answer key
and tangible Trainer discusses 1.3-5
equipment proper way of table
skirting
Actual Trainee will observe Perform Evaluates own
demonstration as the trainer task sheet performance
3 hrs.
with return demonstrates and 1.3-5 using
demo shows different performance
kinds of table criteria
skirting and its checklist
proper way proper
way of putting.
LO4.Set the mood/ambiance of the dining area 20hrs
Modular self- Read information Answer Compares Paper and pen 45 mins
paced sheet 1.4.1 Self-check answers to Visual aids
Instruction 1.4-1 answer key 1.4- CBLM
1

1.4-1 Active Lecture Trainee will listen Answer Compares 2 hrs.

Lights with visual aids and list down Self-check answers to
such as photos important details as 1.4-1 answer key 1.4-
and tangible the Trainer 1
equipment discusses lights
according to time of
the day.
 1.4-2 Modular self- Read information Answer Compares Paper and pen 45 mins
Arrangements paced sheet 1.4-2 Self-check his/her Visual aids
of tables, Instruction 1.4-2 answers to CBLM
chairs and answer key 1.4- Table
2 Chair
other dining
Dining equipment
room furniture
Active Lecture Trainee will listen Answer Compares Paper and pen 3 hrs.
with visual aids and list down Self-check his/her Visual aids
such as photos important details as 1.4-2 answers to CBLM
and tangible the Trainer answer key 1.4- Table
discusses 2 Chair
equipment
arrangements of Dining equipment
tables, chairs and
other dining room
furniture.
Modular self- Read information Answer Compares Paper and pen 30 mins.
paced sheet 1.4-3 self-check answers to CBLM
1.4-3 about how to 1.4-3 answer key Music
Playing of an answer customer’s 1.4-3 Table
inquiries promptly, Chair
appropriate
music clearly and
accurately.
Active Lecture Trainee listen and Answer Compares 3 hrs.
with visual aids lists down important self-check answers to
such as photos details as the trainer 1.4-3 answer key 1.4-
and tangible presents the playing 3
of an appropriate
equipment
music
Modular self- Read information Answer self- Compares CBLM 30 mins
paced sheet 1.4-4 about check 1.4-4 answers to Paper and pen
keeping the floor answer key 1.4-
and carpets clean 4
and dry
 1.4-4 Active Lecture Trainee listen and Answer self- Compares Mop Picture 3 hrs.
Floors/carpets with visual aids lists down important check 1.4-4 answers to Floor Polisher
such as photos details as the trainer answer key 1.4- Picture
and tangible presents the proper 4
way of cleaning
equipment
floors and carpets.

Modular self- Read information Answer self- Compares Paper and pen 30 mins
paced sheet 1.4-5 check 1.4-5 his/her Visual Aids
answers to Airconditioned
answer key1.4- Cooling units
5
Active Lecture Trainee will listen Answer self- Compares 2 hrs.
1.4.5. Air- with visual aids and list down check 1.4-5 his/her and 30
condition or important details as answers to mins
cooling units the trainer answer key1.4-
discusses air 5
conditioned or
cooling units

Modular self- Read information Answer self- Compares Paper and pen 30mins.
paced sheet 1.4-5 check 1.4-5 his/her Visual Aids
Decorations answers to Table
1.4-6 answer key1.4- Table cloth
5 Flowers
Decorations
Chairs
Active Lecture Trainee listens and Answer self- Compares Paper and pen 3 hours
with visual aids lists down important check 1.4-5 his/her Visual Aids
details on how to set answers to Table
up decorations answer key1.4- Table cloth
according to theme 5 Flowers
or concept of dining Chairs
room.
C. ASSESSMENT PLAN
 Written Test
 Performance Task
 Oral Questioning
Simulation/Practical test
D. TEACHER’S SELF-REFLECTION OF THE SESSION
At the end of the session, evaluation will be done in order to determine if there is a need to improve or enhance the
training and delivery as well as the trainer’s capability. The recommendation will be given to each trainee with regards
to their performance as an outcome of the Institutional Assessment so the learners will be able to apply the
knowledge, attitude and skills in a real- world task.