Name: Jhonnas B.

Obstaculo
Course: BTVTEd Attach Picture
Major: ___FSM____
Year & Section: _III B_____
Subject: PROF ED-5:
Course Facilitator: Maricon D. Rempillo, MAI_

SESSION PLAN

SECTOR : TOURISM SECTOR (HOTEL AND RESTAURANT)

QUALIFICATION TITLEV L : FOOD AND BEVERAGE SERVICES NC II
UNIT OF COMPETENCY : PROVIDE FOOD AND BEVERAGE SERVICES TO GUESTS
MODULE TITLE : PROVIDING FOOD AND BEVERAGE SERVICES TO GUESTS

Learning Outcomes:
LO1. Serve food orders
LO2. Assist the diners
LO3. Perform banquet or catering food service
LO4. Serve Beverage Orders
LO5. Process payments and receipts
LO6. Conclude food service and close down dining area
LO7. Manage intoxicated persons
A. INTRODUCTION
This unit deals with the knowledge and skills required in the provision of food and beverage service
to guests in various types of dining venues and diverse styles of service. This unit focuses on the
procedures in the delivery of food and beverages to the guest as well as on the knowledge and skills
that underpins the efficient work performance in assisting the dining guest during and after the meal
service.

B. LEARNING ACTIVITIES

LO1. Serve food orders

Learning Methods Presentatio Practic Feedbac Resource Time

Content n e k s
✔Food orders ✓Lecture, ✓PowerPoin
discussion t
are picked up
✓PowerPoint presentation
promptly from presentation with
service areas. ✓Demonstratio information
n sheet
✔ Food orders
are checked for
presentation and
appropriate
garnish and
accompaniments
.

✔ Food orders
are served to the
guests who
ordered them.

✔ Food orders
are served and
cleared with
minimal
disturbance to
the other guests
and in
accordance to
hygienic
requirements.

✔ Food orders
are served in
accordance with
the enterprise
serving style
standards.

✔ Name of
 the dish or order
is mentioned
upon serving the
guest.

✔ Sequence
of service and
meal delivery is
monitored in
accordance with
enterprise
procedures.
LO 2: Assist the diners
✔Additional ✓PowerPoint ✓PowerPoin Self-check
requests or
presentation t presentation form
needs of the
guests are PC
anticipated ✓Demonstrate Whiteboard
✔Additional
food and Marker
beverage are
offered and
served at the
appropriate
times.
✔Necessary
condiments and
appropriate
tableware are
provided based
on the food
order.
✔Delays or
deficiencies in-
service are
recognized and
followed up
promptly based
on enterprise
policy.
✔ The “3-
minute check”
is conducted to
check guest ‘s
satisfaction.
✔Children and
 guests with
special needs
are treated with
extra attention
and care.

LO 3: Serve Beverage Orders

✔Service ✓Lecture, PowerPoint Self- Answer key Self- 1hr.
check 1.1
ware are discussion presentation check
1.1
prepared and ✓PowerPoint with Task Performanc form
checked for presentation Sheet e criteria 1.1 PC
1.1
completeness ✓Demonstratio Information
ahead of time. n sheet 1.1 White
board
✔Tables Leading
and chairs are Workplace Marker
set up in page11-12
accordance
with the event
requirements.

✔Food is
served
according to
general
service
principles.

✔Food is
handled based
on food safety
procedures.

✔Coordinated
service of
meal courses
is ensured.
 ✔Assigned
areas are kept
clean in
accordance
with
enterprise
procedures.

✔Tables are
cleared and
soiled dishes
prepared to be
brought for
dishwashing
after the event
or function,
✔Number of
guests being
served is
noted and
monitored.
LO 4: Serve Beverage Orders

✔Beverage
orders are
picked up
promptly from
the bar.

✔Beverages
orders are
checked for
presentation and
appropriate
garnishes.
✔ Beverages are
served at
appropriate
times during
meal.

✔Beverages are
serve deficiently
according to
established
standards of
service.

✔Beverages are
served at the
right
temperature For
full bottle wine
orders, wine is
opened
efficiently with
minimal
disturbance to
the other guests.

✔Wine service
is carried out in
accordance with
establishment
procedures.

✔Coffee and/or
tea service is
carried out in
accordance with
establishment
procedure
LO5. Process payments and receipts
✔Bills are
prepare and
processed
accurately in
coordination
with cashier.
✔Amount due is
verified with
customer.
✔Cash and non-
cash payments
are accepted and
receipts are
issued.

✔Change are
given as
required.
✔Required
documentation is
completed in
accordance with
enterprise
policy.
LO6. Conclude food service and close down dining area
✔Soiled dishes
are removed
when guests are
finished with
the meal.
✔Food scraps
are handled in
accordance with
hygiene
regulations and
enterprise
 procedures.
✔Equipment
are cleaned and
stored in
accordance with
hygiene
regulations and
enterprise
procedures.

✔Tables are
cleared, reset
and made ready
for the next
sitting when
guests are
finished with
the meal.
✔Guests are
thanked and
given a warm
farewell.
✔Electrical
equipment are
turned off where
appropriate.
LO7: Manage intoxicated persons
✔Levels of
intoxication of
customers are
determined
✔Difficult
situations are
referred to
inappropriate
person
✔Appropriate
 procedures are
applied to the
situation and in
accordance with
enterprise
policy
✔Legislative
requirements
are applied
C. ASSESSMENT PLAN

● Written Test
● Performance Test