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
reservations information check 1.1-1 e with
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
service information check 1.2-1 e with
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
table set-up information check 1.3-1 e with
 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
mood/ambiance of information check 1.4-1 e with
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
 SESSION PLAN

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
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

B. 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

LO 1: Serve food orders

 Learning Content Methods Presentation Practice Feedback Resources Time
 Different Food  Self paced/ modular  Read  Answer self-  Compar  CBLM
service styles information check 4.1-1 e with
 General service sheet 4.1-1 answer
 Perform task
principles key 4.1-
or job or
 Sequence of service 1
operation
 Handling guests  Refer to
sheet 4.1-1
with special needs perform
 Wine knowledge ance
and service criteria
 Banquet service checklist
 Food safety 4.1-1
principles

LO 2: Assist the Diners
 Good  Self paced/ modular  Read  Answer self-  Compar  CBLM
communication information check 4.2-1 e with
skills sheet 4.2-1 answer
 Service styles for key 4.2-
different types of  Perform task 1
food or job or  Refer to
 Compatibility of operation perform
common food and sheet 4.2-1 ance
beverage items criteria
 Traditional checklist
accompaniments 4.2-1
for different types
of food


LO 3: Perform Banquet or Catering Food Services
 Different Food  Self paced/ modular  Read  Answer self-  Compar  CBLM
service styles information check 4.3-1 e with
 General service sheet 4.3-1 answer
principles key 4.3-
 Sequence of service  Perform task 1
 Handling guests or job or  Refer to
with special needs operation perform
 Wine knowledge sheet 4.3-1 ance
and service criteria
 Banquet service checklist
 Food safety 4.3-1
principles

LO 4: Serve Beverages Orders
 Different Food  Self paced/ modular  Read  Answer self-  Compar  CBLM
service styles information check 4.4-1 e with
 General service sheet 4.4-1 answer
principles key 4.4-
 Sequence of service  Perform task 1
 Handling guests or job or  Refer to
with special needs operation perform
 Wine knowledge sheet 4.4-1 ance
and service criteria
 Banquet service checklist
 Food safety 4.4-1
principles

LO5 Process     
payment and
receipts
  Different Food  Self paced/ modular  Read  Answer self-  Compar  CBLM
service styles information check 4.5-1 e with
 General service
principles
sheet 4.5-1 answer
 Sequence of service key 4.5-
 Handling guests with  Perform task 1
special needs or job or  Refer to
 Wine knowledge and operation perform
service sheet 4.5-1
 Banquet service
ance
 Food safety criteria
principles checklist
4.5-1

LO6 Conclude food  Self paced/ modular  Read  Answer self-  Compar  CBLM 
service and close information check 4.6-1 e with
down dining area sheet 4.5-2 answer
key 4.6-
 Perform task 1
or job or  Refer to
operation perform
sheet 4.6-1 ance
criteria
checklist
4.6-1


 
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
 SESSION PLAN

Sector : TOURISM
Qualification Title : FOOD AND BEVERAGE SERVICES NCII
Unit of Competency : PROVIDE ROOM SERVICE
Module Title : PROVIDING ROOM SERVICE
Learning Outcomes
LO1 Take and process room service orders
LO2 Set-Up trays and trolleys
LO3 Present and serve food and beverage orders to guests
LO4 Present room service accounts
Lo5 Clear away room service equipment

5.

C. INTRODUCTION

This unit deals with the knowledge and skills required in the provision of food and beverage service particularly in the guest room of a
commercial accommodation establishment.

B. LEARNING ACTIVITIES

: LO1 Take and process room service orders

 Learning Content Methods Presentation Practice Feedback Resources Time
1. . Taking room  Self paced/ modular  Read  Answer self-  Compar  CBLM
service orders information check 5.1-1 e with
 sheet 5.1-1 answer
 Perform task
key 5.1-
or job or
1
operation
 Refer to
sheet 5.1-1
perform
ance
criteria
checklist
5.1-1
LO 2: Set - Up Trays and Trolleys
 Equipment and  Self paced/ modular  Read  Answer self-  Compar  CBLM
material selection information check 5.2-1 e with
and set-up sheet 5.2-1 answer
 key 5.2-
 Perform task 1
or job or  Refer to
operation perform
sheet 5.2-1 ance
criteria
checklist
5.2-1
LO 3: Present and serve food and beverage orders to guests
 Equipment and  Self paced/ modular  Read  Answer self-  Compar  CBLM
material selection information check 5.3-1 e with
and set-up sheet 5.3-1 answer
 key 5.3-
 Perform task 1
or job or  Refer to
operation perform
sheet 5.3-1 ance
criteria
checklist
5.3-1

LO 4: Present room service accounts

 Equipment and  Self paced/ modular  Read  Answer self-  Compar  CBLM
material selection information check 5.5-1 e with
and set-up sheet 5.5-1 answer
 key 5.5-
 Perform task 1
or job or  Refer to
operation perform
sheet 5.5-1 ance
criteria
checklist
5.5-1

   
Lo5 Clear away
room service
equipment
 Equipment and  Self paced/ modular  Read  Answer self-  Compar  CBLM
material selection information check 5.5.1 e with
and set-up sheet 5.5-1 answer
key 5.5-
 Perform task 1

or job or  Refer to
operation perform
sheet 5.5-1 ance
criteria
checklist
5.5-1
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
 SESSION PLAN

Sector : TOURISM
Qualification Title : FOOD AND BEVERAGE SERVICES NCII
Unit of Competency : WELCOME GUESTS AND TAKE FOOD &
BEVERAGE ORDERS

Module Title : WELCOMING GUESTS AND TAKE FOOD &

BEVERAGE ORDERS

Learning Outcomes
LO1 Welcome and greet guests
LO2 Seat the Guests
LO3 Take food and Beverage orders
LO4 Liaise between kitchen and service areas
D. INTRODUCTION

This unit 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. This unit
involves the initial steps in the sequence of service that includes the welcoming of guests, seating the guests, taking food and beverage
orders and liaising between the kitchen and the service area.

B. LEARNING ACTIVITIES
: LO1 Welcome and greet guests

Learning Content Methods Presentation Practice Feedback Resources Time

 Preparation  Self paced/ modular  Read  Answer self-  Compar  CBLM
of service information check 1.1-1 e with
equipment / sheet .1-1 answer
 Perform task
utensils and key 1.1-
or job or
supplies 1
operation
 Cleanliness  Refer to
sheet 1.1-1
and perform
condition of ance
equipment / criteria
utensils and checklist
supplies 1.1-1

LO 2: Seat the Guests

 Completeness of  Self paced/ modular  Read  Answer self-  Compar  CBLM

table set-up information check 2.2-1 e with
 Balance and sheet 1.2-1 answer
Uniformity of key 2.2-
utensils used  Perform task 1
 Order of the or job or  Refer to
utensils operation perform
 Eye appeal sheet 2.2-1 ance
 Timeliness criteria
 checklist
5.2-1
LO 3: Present and serve food and beverage orders to guests
 Welcoming /  Self paced/ modular  Read  Answer self-  Compar  CBLM
greeting the information check 2.3-1 e with
guest protocol sheet 2.3-1 answer
 Steps procedure key 2.3-
and rationale in  Perform task 1
seating the or job or  Refer to
guest operation perform
sheet 2.3-1 ance
criteria

checklist
2.3-1
LO 4: Liaise between kitchen and service areas
 Take food /  Self paced/ modular  Read  Answer self-  Compar  CBLM
beverage order information check 4.41 e with
 Present the menu sheet 5.5-1 answer
to guests key 4.4-
  Perform task 1
or job or  Refer to
operation perform
sheet 4.4-1 ance
criteria
checklist
4.4-1

   

    

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