SESSION PLAN

Sector : TOURISM
Qualification Title : FOOD AND BEVERAGE SERVICE (NC II)
Unit of Competency : PROVIDE ROOM SERVICE
Module Title : PROVIDING ROOM SERVICE
Nominal Duration : 60hrs

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

A. INTRODUCTION
This module contains information and learning activities in providing food and beverage service. The knowledge, skills and
etiquette required in providing room service. Completion of this module will make you feel confident that you have had
sufficient practice; you may request your trainer to arrange an appointment with a registered assessor for your assessment.
The results of the assessment will be recorded in your competency achievement record.
B. LEARNING ACTIVITIES

Learning Content Methods Presentation Practice Feedback Resources Time

LO 1: Take and process room service orders 14 HRS AMD 30 MINS

ORDER TAKING TIPS IN SELF PACE Read Information Answer self- Compare your CBLM/ 30mins
ROOM SERVICE Sheet. check. 5.1-1 answer to the module
OPERATION 5.1-1 “Order taking tips in “Order taking answer key paper
Room Service operation” tips in Room and
5.1-1 “Order
Service pen
 taking tips in
operation” Room Service
operation”
Perform Task Evaluate
sheet 5.1- performance
Read Task Sheet. 5.1-1 1“Order using Pen and
Demonstration “Order taking tips in Room Paper 4hrs
taking tips in performance
Service operation’ Room Service criteria Telephone
operation’ checklist.
Answer self- Compare your
check. 5.1-2 answer to the
Read Information
Sheet. Telephone answer key
Telephone Etiquette CBLM/
5.1-2“Telephone Etiquette
and Practices in Room SELF PACE
5.1-2 module 30mins
Etiquette and Practices and “Telephone paper and
Service
in Room Service Practices in etiquette and pen
” Room practices in
Service room service

Evaluate
Perform Task performance
sheet 5.1- using Pen and
Read task sheet. 5.1-2 “ 4hrs
Demonstration 2“Telephone performance Paper
telephone etiquette ”
etiquette” criteria Telephone
checklist.
Compare your
answer to the
answer key
Read Information Answer self-
Sheet. check. 5.1-3 5.1-3
Record room service 30mins
Self Pace
5.1-3 “Record room Record room “Record CBLM
order
service order” service order room service
order

Demonstration Read task sheet. 5.1-3 Perform Task Evaluate Pen and 5hrs
“Record room service order’ sheet 5.1- performance Paper
3“Record using Telephone
room service performance
 criteria
order’
checklist.

LO 2: Set up trays and trolleys 10 HRS AND 30 MINS

Compare your
Answer self- answer to the
check. 5.2- answer key
Read Information 1“Preset tray
Preset tray and Trolley in 30mins
Self pace Sheet 5.2-1 “Preset tray and and Trolley in 5.2-1“Preset CBLM
room Service / IRD
Trolley in room Service / IRD” room Service / tray and Trolley
IRD” in room
Service / IRD”
Tray
covers,
Cutlery
Crocker
Perform Task Evaluate y
sheet 5.2- performance Glasswa
Read Task Sheet. 5.2-1“Preset 1“Preset tray using re’s 4hrs
Demonstration tray and Trolley in room Service / and Trolley in performance Beverag
IRD” room Service / criteria e service
IRD” checklist pots
Room
service
trolley

Compare your
Answer self- answer to the
check. 5.2-2 answer key

Read Information Collect food 5.2-2

Collect food and beverage
Sheet 5.2-2 “Collect food and and beverage Collect food
items from kitchen and 30 mins
Self pace beverage items from kitchen items from and beverage CBLM
bars for room service
and bars for ROOM SERVICE kitchen and items from
delivery.
DELIVERY” bars for room kitchen and
service bars for room
delivery. service
delivery.
Demonstration Read Task Sheet. 5.2-2 Perform Task Evaluate Trays , 5hrs
Collect food and beverage sheet 5.2-2 performance
 Trolleys
toasters,
Collect food tableware,
and beverage appointm
items from using ents
items from kitchen and bars kitchen and performance
for room service delivery. bars for room warming
criteria
service checklist
equipmen
delivery t linen
and
printed
materials

Compare your
Answer self- answer to the
check. 5.2-3 answer key
Read Information
Sheet 5.2- 3 Verify food and Verify food 5.2-3
Verify food and items prior 30 mins
Self pace items prior to delivery to and items CBLM
to delivery to room Verify food and
room prior to
delivery to items prior to
room delivery to
room

LO 3: Present and serve food and beverage orders to guests 11hrs and 30 mins
1. Transportation SELF PACE Read Information Compare your CBL 30mins
of equipment Sheet 5.3-1 answer to the M
“ Transportation of Answer self- answer key 5.3-
and Etiquette 1
equipment and check Sheet
in entering 5.3-1 ““Transportati
guest room Etiquette in
“Transport on of
entering guest
room ation of equipment
” equipment and Etiquette
and in entering
Etiquette guest room”
in entering
guest room
 Trays ,
Trolleys
toasters
,
Perform Task tablewa
Sheet. 5.3-1 re,
Read Task Sheet. 5.3-1
“TRANSPORTIN appoint
“TRANSPORTING Evaluate
G ORDER performance ments
ORDER QUIKLY AND
Demonstration PROMPTLY IN GUEST
QUIKLY AND using warmin 4hrs
ROOM”
PROMPTLY IN performance g
GUEST ROOM”” criteria checklist equipm
ent
linen
and
printed
materia
ls

Perform
Read operation Sheet. Evaluate
Operation Sheet.
5.3-1 “How to use the performance
5.3-1 “ How to using Telep 1hr
Demonstration telephone”
use the performance hone
telephone” criteria checklist
 Compare
your
answer to
the
Answer Self- answer
key 5.3-
CHECK sheet
Read Information 2“
5.3-2 “Prepare Prepare
Prepare Sheet 5.3-2 “Prepare
in-room in-room in-room
in-room service and
service and service and service
SELF PACE Serve food and CBLM 30mins
Serve food and Serve food and
beverages on guest Serve
beverages on and beverages
guest rooms rooms food
on guest
and
rooms beverag
es on
guest
rooms”

Answer Self- Compare your

Read Information answer to the
check Sheet 5.3-
Sheet 5.3-3 “Room answer key 5.3- 30mins
Room Service Sequence SELF PACE 3 “Room Service CBLM
Service Sequence” 3“Room Service
Sequence”
Sequence”
Demonstration Read job Perform Job Evaluate pen, 5hrs
Sheet 5.3-3 “Room Sheet 5.3-3 performance paper,
Service Sequence” “Room Service using Trays ,
Sequence” performance Trolleys
criteria checklist
toasters
,
tablewa
re,
appoint
ments
 warmin
g
equipm
ent
linen
and
printed
materia
ls

LO 4: Present room service account 11HRS AND 30 MINS

Answer self- Compare your

check. 5.4-1“ answer to the
Read Information How to answer key
How to authorize card Sheet 5.4-1“ How to 30
Self pace authorize 5.4-1“ How to CBLM
payment in a hotel authorize card payment in mins
card authorize card
a hotel” payment in a payment in a
hotel” hotel”
LCD/
laptop 1hr
Video presentation Audio/video viewing
projecto
r
Compare your
Answer self-
answer to the
check. 5.4-2
answer key
Read Information
“Verify room
Verify room service Sheet 5.4-2 “Verify room 5.4-2 “Verify 30
service
documentation prior to Self pace service documentation room service CBLM mins
documentati
presentation to guest prior to presentation to documentation
on prior to
guest prior to
presentation
presentation to
to guest
guest
Demonstration Read Task Sheet 5.4-2 Perform Task Evaluate PEN 4HRS
Verify room service Sheet 5.4-2 performance AND
documentation prior to Verify room using PAPER
presentation to guest service performance
 documentati
on prior to criteria
presentation checklist
to guest
Compare your
Answer self- answer to the
check. 5.4-3 answer key
Read Information Present room 30
Present room service
Self pace Sheet 5.4-3 Present room service 5.4-3 Present CBLM mins
account to guest
service account to guest account to room service
guest account to
guest
Perform Job Evaluate
Read job sheet 5.4-3 performance
Sheet 5.4-3 presenting presenting using Pen and
ROLE PLAY 5hrs
room Service accounts to room Service performance paper,
guest accounts to criteria
guest checklist

LO 5: Clear away room service equipment 12hrs

Answer self- Compare your
check. 5.5-1 answer to the
Read Information Tips on answer key
Tips on clearing away Self pace Sheet 5.5-1 “Tips on 30
clearing 5.5-1 Tips on CBLM
room service equipment. clearing away room service mins
away room clearing away
equipment” service room service
equipment” equipment”
Demonstration Read Task Sheet. 5.5- Perform Task Evaluate Trays , 4hrs
1“Tips on clearing away Sheet. 5.5- performance Trolleys
room service equipment” 1“Tips on using
clearing performance
toasters,
away room criteria tableware,
service checklist appointm
equipment” ents
warming
equipmen
t linen
 and
printed
materials

Compare your
answer to the
Answer self- answer key
check. 5.5-2 5.5-2
Read Information Remove room Remove room
Remove room service trays, Sheet 5.5-2 Remove room service trays, service trays, 30
trolleys and service items Self pace service trays, trolleys and trolleys and trolleys and CBLM mins
from guest rooms and floors. service items from guest service items service items
rooms and floors. from guest from guest
rooms and rooms and
floors. floors.

Trays ,
Trolleys
toasters,
Perform Task
Sheet. 5.5-2
tableware,
Evaluate
Remove room performance
appointm
Read Task Sheet. 5.5-2
service trays, using ents
Remove room service trays, 3hrs
Demonstration trolleys and performance warming
trolleys and service items
service items criteria equipmen
from guest rooms and floors.
from guest checklist
rooms and t linen
floors. and
printed
materials

Return room service trays, Self pace Read Information Answer self Compare your CBLM 30
trolleys and service items to Sheet 5.5-3 Return room check 5.5-3 answer to the mins
appropriate location service trays, trolleys and Return room answer key
service items to appropriate service trays, 5.5-3 Return
location trolleys and room service
service items trays, trolleys
to appropriate and service
 items to
location appropriate
location
Trays ,
Trolleys
toasters,
Perform tableware,
task-sheet Evaluate appointm
Read Task Sheet. 5.5-3 Return room performance
using ents 3 hrs
Return room service trays, service trays, and 30
Demonstration
trolleys and service items to trolleys and performance warming
mins.
appropriate location service items criteria equipmen
to appropriate checklist t linen
location and
printed
materials

B. ASSESSMENT PLAN
 Written test
 Performance test
 questioning
D. TEACHER’S SELF-REFLECTION OF THE SESSION
In making session plan we need to possess the right combination of skills and knowledge to ensure that all trainees
will learn to their desired learning goals. We should select and use appropriate tools so that the trainees can
dramatically implement or demonstrate the corresponding regulations that required in training.

Prepared by: Reviewed/Approved:

___Marlon B. Adel___ ______________________________

Trainer Supervisor