SESSION PLAN

Sector : TOURISM
Qualification Title : FOOD AND BEVERAGE SERVICES NCII
Unit of Competency : PREPARE THE DINING ROOM/RESTAURANT AREA FOR SERVICE
Module Title : PREPARING THE DINING ROOM/RESTAURANT AREA FOR SERVICE

Learning Outcomes
1. Take table reservations
2. Prepare service stations and equipment
3. Set up the tables in the dining area
4. Set the mood/ambiance of the dining area

A. INTRODUCTION
This unit covers the knowledge and skills 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.
B. LEARNING ACTIVITIES
LO 1: TAKE TABLE RESERVATIONS
Learning Content Methods Presentation Practice Feedback Resources Time
 Taking table  Self paced/ modular  Read  Answer self-  Compar  CBLM 15H
reservations information check 1.1-1 e with RS.
through inquiries sheet 1.1-1 answer
 Perform task
 Complete details of key 1.1-
or job or
the reservation 1
operation
 Recorded on forms sheet 1.1-1  Refer to
based on perform
establishment’s ance
standards. criteria
checklist
1.1-1
LO 2: PREPARE SERVICE STATIONS AND EQUIPMENT
 Preparation of  Self paced/ modular  Read  Answer self-  Compar  CBLM 15H
service information check 1.2-1 e with RS.
equipment / sheet 1.2-1 answer
utensils and key 1.2-
supplies  Perform task 1
 Cleanliness and or job or  Refer to
condition of operation perform
equipment / sheet 1.2-1 ance
utensils and criteria
supplies checklist
1.2-1
LO 3: SET UP THE TABLES IN THE DINING AREA
 Completeness of  Self paced/ modular  Read  Answer self-  Compar  CBLM 16H
table set-up information check 1.3-1 e with RS.
 Balance and sheet 1.3-1 answer
Uniformity of key 1.3-
utensils used  Perform task 1
 Order of the or job or  Refer to
utensils operation perform
 Eye appeal sheet 1.3-1 ance
 Timeliness criteria
checklist
1.3-1
LO 4: SET THE MOOD/AMBIANCE OF THE DINING AREA
 Setting the  Self paced/ modular  Read  Answer self-  Compar  CBLM 15H
mood/ambiance of information check 1.4-1 e with RS.
the dining area sheet 1.4-1 answer
key 1.4-
 Perform task 1
or job or  Refer to
operation perform
sheet 1.4-1 ance
criteria
checklist
1.4-1

C. ASSESSMENT PLAN
Written Test: Questions on knowledge such as:
 Enumerating the steps in taking table reservations
 Performance Test: In the laboratory/ workshop, given the supplies and materials with the appropriate hand tools; the
trainees will:
 Perform procedural demonstration on how to set up the tables in the dining area
D. TEACHER’S SELF-REFLECTION OF THE SESSION
Sector : TOURISM
Qualification Title : FOOD AND BEVERAGE SERVICES NCII
Unit of Competency : Welcome Guests And Take Food And Beverage Orders
Module Title : Welcoming Guests And Take Food And Beverage Orders
Learning Outcomes
1. Welcome and greet guests
2. Seat the guest
3. Take food and beverage orders
4. Liaise between kitchen and service areas

B. INTRODUCTION
This module deals with the knowledge and skills required in providing pre-meal services to the dining guests as soon as they
arrive in the foodservice facility. It covers the dining room or restaurant service procedures before
the food and beverage orders are served.

B. LEARNING ACTIVITIES
LO 1: WELCOME AND GREET GUEST
Learning Content Methods Presentation Practice Feedback Resources Time
 Welcoming and  Lecture-discussion  Read  Answer self-  Compar  CBLM 6HR
greeting  Demonstration with information check 1.1-1 e with S.
procedures return demo sheet 1.1-1 answer
 Perform task
 Communication  Film showing key 1.1-
or job or
skills  Visual aids like 1
operation
photos, lay outs,  Refer to
sheet 1.1-1
floor plans and perform
drawings ance
 criteria
checklist
1.1-1

LO 2: SEAT GUEST
 How to seat guests  Lecture-discussion  Read  Answer self-  Compar  CBLM 6HR
 Where to seat  Demonstration with information check 1.2-1 e with S.
guests (controlling return demo sheet 1.2-1 answer
traffic flow of  Film showing key 1.2-
guests)  Visual aids like  Perform task 1
 Opening napkins photos, lay outs, or job or  Refer to
for guests floor plans and operation perform
 Procedure in drawings sheet 1.2-1 ance
serving water criteria
checklist
1.2-1
LO 3: TAKE FOOD AND BEVERAGE ORDER
 Types of Menu  Lecture-  Read  Answer self-  Compar  CBLM 6HR
 Menu discussion information check 1.3-1 e with S.
Familiarization  Demonstration sheet 1.3-1 answer
 Presenting the  Role play key 1.3-
menu  Perform task 1
 Taking food and or job or  Refer to
beverage orders operation perform
 Suggestive selling sheet 1.3-1 ance
 Providing advice on criteria
food checklist
 Providing advice on 1.3-1
wine

LO 4: LIAISE BETWEEN THE KITCHEN AND THE DINING AREA

 Liaising between  Lecture-discussion  Read  Answer self-  Compar  CBLM 6HR
the kitchen and  Demonstration information check 1.4-1 e with S.
the dining area  Role play sheet 1.4-1 answer
 (Interdepartmental key 1.4-
communication)  Perform task 1
 Teamwork or job or  Refer to
 Types of food operation perform
establishment sheet 1.4-1 ance
work technology criteria
checklist
1.4-1

C. ASSESSMENT PLAN
Written Test: Questions on knowledge such as:
 Enumerating the steps in taking table reservations
 Performance Test: In the laboratory/ workshop, given the supplies and materials with the appropriate hand tools; the
trainees will:
 Perform procedural demonstration on how to set up the tables in the dining area
D. TEACHER’S SELF-REFLECTION OF THE SESSION
Sector : TOURISM
Qualification Title : FOOD AND BEVERAGE SERVICES NCII
Unit of Competency : PROVIDE FOOD AND BEVERAGE SERVICE TO GUEST
Module Title : Providing Food and Beverage Service to Guest
Learning Outcomes
1. Serve food orders
2. Assist the diners
3. Perform banquet or catering food service
4. Serve beverage orders
5. Conclude food service and close down dining area
C. INTRODUCTION
This module 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.

B. LEARNING ACTIVITIES
LO 1: SERVE FOOD ORDERS
Learning Content Methods Presentation Practice Feedback Resources Time
 Sequence of  Lecture-  Read  Answer self-  Compar  CBLM 29
Service discussion information check 1.1-1 e with H
 Types of  AV sheet 1.1-1 answer O
 Perform task
Tableware presentation/f key 1.1- U
or job or
 Foodservice ilm viewing 1 R
operation
Styles  Demonstration  Refer to S
sheet 1.1-1
 Menu  Role play perform
Components ance
criteria
  Nutritional checklist
Value 1.1-1
 Food Service
Procedures
 Serving
Techniques
 Food Safety
Principles

LO 2: ASSIST THE DINERS

 Assisting the  Lecture-  Read  Answer self-  Compar  CBLM 29
Guests discussion information check 1.2-1 e with H
During Meals  AV sheet 1.2-1 answer O
 Serving presentation/f key 1.2- U
Diners with ilm viewing  Perform task 1 R
Special  Demonstration or job or  Refer to S
Needs  Role play operation perform
 Condiments sheet 1.2-1 ance
 Tableware criteria
 Complimenta checklist
ry Foods 1.2-1
 Guests With
Special
Needs

LO 3: PERFORM BANQUET OR CATERING FOOD SERVICE

 Banquet  Lecture-  Read  Answer self-  Compar  CBLM 29
Function/On discussion information check 1.3-1 e with H
or Off  AV sheet 1.3-1 answer O
Premise presentation/f key 1.3- U
Catering ilm viewing  Perform task 1 R
  Duties and  Demonstration or job or  Refer to S
Responsibilit  Role play operation perform
ies Of sheet 1.3-1 ance
Banquet criteria
Service Staff checklist
 Banquet 1.3-1
Event Order
 Food Safety
 Food
Enterprise
Standards,
Procedures
and Policies

LO 4: SERVE BEVERAGE ORDERS

 Types of  Lecture-  Read  Answer self-  Compar  CBLM 29
beverage/gla discussion information check 1.4-1 e with H
ssware  Demonstration sheet 1.4-1 answer O
(review)  Audio visual key 1.4- U
 Beverage presentation/f  Perform task 1 R
service ilm viewing or job or  Refer to S
 Garnishes Role play operation perform
for Beverages sheet 1.4-1 ance
 Wine Service criteria
 How to open checklist
wine bottles 1.4-1
LO. 5: CONCLUDE FOOD SERVICE AND CLOSE DOWN DINING AREA
 Clearing the  Lecture- 29
Table discussion H
 Re-setting  Demonstration O
the Table  Audio visual U
 Presenting presentation/fi RS
the Bill lm viewing
 Bidding the  Role play
Diner Good
bye

C. ASSESSMENT PLAN
 Written Test: Questions on knowledge such as:
 Enumerating the steps in taking table reservations
 Performance Test: In the laboratory/ workshop, given the supplies and materials with the appropriate hand tools; the
trainees will:
 Perform procedural demonstration on how to set up the tables in the dining area

D. TEACHER’S SELF-REFLECTION OF THE SESSION

Sector : TOURISM
Qualification Title : FOOD AND BEVERAGE SERVICES NCII
Unit of Competency : PROVIDE ROOM SERVICE
Module Title : Providing Room Service
Learning Outcomes
1. Take and process room service orders
2. Set-up trays and trolleys
3. Present and serve food and beverage orders to guests
4. Present room service account
5. Clear away room service equipment
D. INTRODUCTION
This module 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.

B. LEARNING ACTIVITIES
LO 1: TAKE AND PROCESS ROOM SERVICE ORDERS
Learning Content Methods Presentation Practice Feedback Resources Time
 Sequence of  Lecture-  Read  Answer self-  Compar  CBLM 7
Taking Room discussion information check 1.1-1 e with H
Service  Demonstration sheet 1.1-1 answer O
 Perform task
Orders  Role play key 1.1- U
or job or
a. Telephone 1 R
operation
b. Doorknob  Refer to S
sheet 1.1-1
Dockets perform
c. Suggestiv ance
e Selling criteria
Technique checklist
 s 1.1-1

 Service
 Types of
Tableware
 Foodservice
Styles
 Menu
Components
 Nutritional
Value
 Food Service
Procedures
 Serving
Techniques
 Food Safety
Principles

LO 2: SET UP TRAYS AND TROLLEYS

 Equipment  Lecture-  Read  Answer self-  Compar  CBLM 6
and Material discussion information check 1.2-1 e with H
Selection  AV sheet 1.2-1 answer O
 Trolley Set presentation/f key 1.2- U
Up ilm viewing  Perform task 1 R
 Setting Room  Demonstration or job or  Refer to S
Equipment  Role play operation perform
and Supplies sheet 1.2-1 ance
 Setting Room criteria
Service Trays checklist
or Trolleys 1.2-1
LO 3: PRESENT AND SERVE FOOD AND BEVERAGE ORDERS TO GUESTS
 Room Service  Lecture-  Read  Answer self-  Compar  CBLM 6
Meal Delivery discussion information check 1.3-1 e with H
and Serving  Demonstration sheet 1.3-1 answer O
 Room Service  Role play key 1.3- U
Standard  Perform task 1 R
Procedures or job or  Refer to S
operation perform
sheet 1.3-1 ance
criteria
checklist
1.3-1
LO 4: PRESENT ROOM SERVICE ACCOUNT
 Presenting  Lecture-  Read  Answer self-  Compar  CBLM
the Bill discussion information check 1.4-1 e with 6
 Types of  Demonstration sheet 1.4-1 answer H
Payment  Role play key 1.4- O
o Cash  Perform task 1 U
o Charge or job or  Refer to R
o Credit operation perform S
Card sheet 1.4-1 ance
o Cheque criteria
 Processing checklist
Payments 1.4-1

LO. 5: CLEAR AWAY ROOM SERVICE EQUIPMENT

  Clearing  Lecture-
Room Service discussion
Equipment  Demonstration
 Cleaning  Role play
Room Service
Equipment
 Cleaning
Floor Area

C. ASSESSMENT PLAN
 Written Test: Questions on knowledge such as:
 Enumerating the steps in taking table reservations
 Performance Test: In the laboratory/ workshop, given the supplies and materials with the appropriate hand tools; the
trainees will:
 Perform procedural demonstration on how to set up the tables in the dining area

D. TEACHER’S SELF-REFLECTION OF THE SESSION

Sector : TOURISM
Qualification Title : FOOD AND BEVERAGE SERVICES NCII
Unit of Competency : RECEIVE AND HANDLE GUEST CONCERN
Module Title : Receiving and Handling Guest Concern
Learning Outcomes
1. Listen to the complaint/concern
2. Apologize to the guest
3. Take proper action on the complaint/concern
4. Record complaint

E. INTRODUCTION
This module deals with the knowledge and skills required in receiving
and handling guest complaints/concerns.

B. LEARNING ACTIVITIES
LO 1: LISTEN TO COMPAINT/ CONCERN
Methods Presentation Practice Feedback Resources Time
 Listening  Lecture-  Read  Answer self-  Compar  CBLM
skills discussion information check 1.1-1 e with 4
 Summarizing  Role play sheet 1.1-1 answer H
 Perform task
information key 1.1- O
or job or
 Handling 1 U
operation
complaints/c  Refer to R
sheet 1.1-1
oncerns perform S
a. ance
criteria
 Service checklist
  Types of 1.1-1
Tableware
 Foodservice
Styles
 Menu
Components
 Nutritional
Value
 Food Service
Procedures
 Serving
Techniques
 Food Safety
Principles

LO 2: APOLOGIZE TO THE GUEST

 Customer  Lecture-  Read  Answer self-  Compar  CBLM 4
Relations discussion information check 1.2-1 e with H
 Role play sheet 1.2-1 answer O
key 1.2- U
 Perform task 1 R
or job or  Refer to S
operation perform
sheet 1.2-1 ance
criteria
checklist
1.2-1
LO 3: TAKE PROPER ACTION TO THE COMPLAINT/ CONCERN
  Customer  Lecture-  Read  Answer self-  Compar  CBLM 4
Relations discussion information check 1.3-1 e with H
 Handling  Role play sheet 1.3-1 answer O
Complaints key 1.3- U
 Problem  Perform task 1 R
Category or job or  Refer to S
operation perform
sheet 1.3-1 ance
criteria
checklist
1.3-1
LO 4: RECORD COMPLAINT
 Records  Lecture-  Read  Answer self-  Compar  CBLM
Keeping/Doc discussion information check 1.4-1 e with 4
umentation  Role play sheet 1.4-1 answer H
 Feed Backing key 1.4- O
Skills  Perform task 1 U
or job or  Refer to R
operation perform S
sheet 1.4-1 ance
criteria
checklist
1.4-1
  Clearing  Lecture-
Room Service discussion
Equipment  Demonstration
 Cleaning  Role play
Room Service
Equipment
 Cleaning
Floor Area

C. ASSESSMENT PLAN
 Written Test: Questions on knowledge such as:
 Enumerating the steps in taking table reservations
 Performance Test: In the laboratory/ workshop, given the supplies and materials with the appropriate hand tools; the
trainees will:
 Perform procedural demonstration on how to set up the tables in the dining area

D. TEACHER’S SELF-REFLECTION OF THE SESSION