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: PREPARE SERVICE STATIONS AND EQUIPMENT
Learning Content Methods Presentation Practice Feedback Resources Time
 Preparation of  Self paced/  Read  Answer self-  Compare  CBLM  5 HOURS
service equipment / modular information check 1.2-1 with answer
utensils and sheet 1.2-1 key 1.2-1
 Perform task or
supplies  Refer to
job or operation
 Cleanliness and performance
sheet 1.2-1
 condition of criteria
equipment / utensils checklist
and supplies 1.2-1
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

Content of the learning activities may be subjected for changes depending on the availability of training facilities type and
learning styles of trainees, recommendation/feedback from the results of training evaluation/Student Assessment.