Session Plan

Sector : Tourism
Qualification Title : FOOD AND BEVERAGE SERVICESNC II
Unit of Competency : PREPARE THE DINING ROOM/RESTAURANT AREA FOR SERVICES
Module : PREPARING THE DINING ROOM/RESTAURANT AREA FOR SERVICES
Nominal Duration : 80 HOURS

Learning Outcomes:

LO 1 Take table reservations

LO 2 Prepare service stations and equipment
LO 3 Set up tables in the dining area
LO 4 Set the mood and ambiance of the dining area

A. Introduction

By the end of the session, the trainees will be able to possess knowledge, skills and attitude in 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.

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 B. Learning Activities

LO1. Take the table reservations

Learning Methods Presentation Practice Feedback Resources Time
Content
1. Check Lecture/ Read Answer Self- Compare CBLM 2hours
requirements Modular or Information Check 1.1-1 Answer to White Board
for the Self-paced Sheet 1.1-1 Check Answer Key White Board
upcoming Check requirement 1.1-1 Marker
service requirements s for the Check Eraser
sessions for the upcoming requirement Chairs
upcoming service s for the
service upcoming
service

Demonstration Demonstration Perform Task Evaluate Peer 10hours

on how to Sheet 1.1-1 performance CBLM and 30
Check Check using Guest, Minutes
requirements requirement Performance Checklist
for the s for the Criteria Form
upcoming upcoming Checklist 1.1-1 Pen
service service Check
requirement
s for the
upcoming
service

2
2. Details of the Lecture/ Read Answer Self- Compare CBLM 2hours
reservation Modular or Information Check 1.1-2 Answer to White Board
Self-paced Sheet 1.1-2 Answer Key White Board
Details of the 1.1-2 Marker
reservation Eraser
Chairs

Demonstration Perform Task Perform Task Evaluate Peer 10 hours

On checking Sheet 1.1-2 performance CBLM and 30
details Check using Guest Minutes
requirement Performance Request Form
details Criteria or Tracking
Checklist 1.1-2 Form
Pen

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 B. Learning Activities

LO2. Prepare service stations and equipment

1. Clean and check Lecture/ Read Answer Self- Compare CBLM

restaurant area Modular or Information Check 1.2-1 Answer to White Board
Self-paced Sheet 1.2-1 Check Answer Key White Board
Clean and restaurant 1.2-1 Marker
check area Check Eraser
restaurant restaurant Chairs
areas area

Demonstration Demonstration Perform Task Evaluate CBLM

on how to Sheet 1.2-1 performance Peer
1.2-1 Check using Checklist
Check restaurant Performance
restaurant area Criteria
area Checklist1.2-1
Check
restaurant
area

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2. Set up dining Lecture/ Read Answer Self- Compare CBLM
area Modular or Information Check 1.2-2 Answer to White Board
Self-paced Sheet 1.2-2 Set up Answer Key White Board
Set up dining dining area 1.2-2 Set up Marker
area dining area Eraser
Chairs

Role Play/ Demonstration Perform Task Evaluate CBLM

Demonstration on how to set Sheet 1.2-2 performance Tables, chairs
up dining area Set up using
dining area Performance
Criteria
Checklist1.2-2
Set up
dining area

3. Allocate Lecture/ Read Answer Self- Compare CBLM

stations to Modular or Information Check 1.2-3 Answer to White Board
staf Self-paced Sheet 1.2-3 Answer Key White Board
Allocate 1.2-3 Marker
stations to Eraser
staf Chairs

Role Play/ Perform Task Perform Task Evaluate CBLM

Demonstration Sheet on Sheet 1.2-3 performance Tables, chairs
allocating Allocate using
stations to staf stations to Performance
staf Criteria
Checklist1.2-3

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4. Check and Lecture/ Read Answer Self- Compare CBLM
prepare Modular or Information Check 1.2-4 Answer to White Board
equipment for Self-paced Sheet 1.2-4 Answer Key White Board
service Check and 1.2-4 Marker
prepare Eraser
equipment Chairs

Role Play/ Perform Task Perform Task Evaluate CBLM

Demonstration Sheet on Sheet 1.2-4 performance Tables, chairs
checking and Check and using
preparing prepare Performance
equipment equipment Criteria
Checklist1.2-4

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 B. Learning Activities

LO3. Set up tables in the dining area

Learning Methods Presentation Practice Feedback Resources Time

Content

1. Set table Modular/ Self- Read Answer Self- Compare CBLM

paced Information Check 1.3-1 Answer to White Board
Sheet 1.3-1 Answer Key White Board
Set tables 1.3-1 Marker
Eraser
Chairs

Demonstration Perform Task Perform Task Check CBLM

on setting up Sheet 1.3-1Set Performance Tables,
tables Tables on chairs
performance
criteria
checklist 1.3-1

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2. Service Style Modular/ Self- Read Answer Self- Compare CBLM
paced Information Check 1.3-2 Answer to White Board
Sheet 1.3-2 Answer Key White Board
Service 1.3-2 Marker
Style Eraser
Chairs

3. Set tables Modular/ Self- Read Answer Self- Compare CBLM

and dress paced Information Check 1.3-3 Answer to White Board
where Sheet 1.3-3 Answer Key White Board
appropriate Set tables 1.3-3 Marker
and dress Eraser
where Chairs
appropriate

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4. Prepare Modular/ Self- Read Answer Self- Compare CBLM
napkins paced Information Check 1.3-4 Answer to White Board
Sheet 1.3-4 Answer Key White Board
Prepare 1.3-4 Marker
napkins Eraser
Chairs

Demonstration Perform Task Perform task CBLM

Sheet on how sheet 1.3-4 Tables,
to fold table Birds of chairs
napkins paradise
napkin fold

5. Prepare Modular/ Self- Read Answer Self- Compare CBLM

cutlery paced Information Check 1.3-5 Answer to White Board
Sheet 1.3-5 Answer Key White Board
Prepare 1.3-5 Marker
cutlery Eraser
Chairs

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6. Prepare Modular/ Self- Read Answer Self- Compare CBLM
crockery paced Information Check 1.3-6 Answer to White Board
Sheet 1.3-6 Answer Key White Board
Prepare 1.3-6 Marker
crockery Eraser
Chairs

7. Prepare Modular/ Self- Read Answer Self- Compare CBLM

glassware paced Information Check 1.3-7 Answer to White Board
Sheet 1.3-7 Answer Key White Board
Prepare 1.3-7 Marker
glassware Eraser
Chairs

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8. Prepare salt Modular/ Self- Read Answer Self- Compare CBLM
and pepper paced Information Check 1.3-8 Answer to White Board
shakers Sheet 1.3-8 Answer Key White Board
Prepare salt 1.3-8 Marker
and pepper Eraser
shakers Chairs

9. Clothing Modular/ Self- Read Answer Self- Compare CBLM

techniques paced Information Check 1.3-9 Answer to White Board
Sheet 1.3-9 Answer Key White Board
Clothing 1.3-9 Marker
Technique Eraser
Chairs

Demonstration Perform Task Perform Task Check CBLM

on setting up Sheet 1.3-9 Performance
tables Clothing Tables on
performance
criteria
checklist 1.3-9

10. Dressing Modular/ Self- Read Answer Self- Compare CBLM

tables paced Information Check 1.3-10 Answer to White Board
Sheet 1.3-10 Answer Key White Board
Dressing 1.3-10 Marker
tables Eraser

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 Chairs

Demonstration Perform Task Perform Task Check CBLM

on dressing a Sheet 1.3- Performance White Board
table 10Dress tables on White Board
performance Marker
criteria Eraser
checklist 1.3- Chairs
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11. Prepare Modular/ Self- Read Answer Self- Compare CBLM

waiting paced Information Check 1.3-11 Answer to White Board
stations Sheet 1.3-11 Answer Key White Board
Prepare 1.3-11 Marker
waiting Eraser
stations Chairs

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12. Complete Modular/ Self- Read Answer Self- Compare CBLM Optional
final paced Information Check 1.3-12 Answer to White Board
inspection of Sheet 1.3-12 Answer Key White Board
room and Complete 1.3-12 Marker
table and final Eraser
inspection of Chairs
the room

Demonstration Perform Task Perform Task Check CBLM

on Inspecting Sheet 1.3-12 Performance White Board
the room Inspect the on White Board
room and table performance Marker
criteria Eraser
checklist 1.3- Chairs
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13. Verifying the Modular/ Self- Read Answer Self- Compare CBLM Optional
menu prior to paced Information Check 1.3-13 Answer to
service Sheet 1.3-1 Answer Key
Verify the 1.3-1
menu prior
to service

Demonstration Perform Job Perform Task Check CBLM

Sheet on Sheet 1.3- Performance
setting up 13Prepare the on
tables dining performance
room/Restaura criteria
nt area for checklist 1.3-
service 13

14. Identify and Modular/ Self- Read Answer Self- Compare CBLM Optional
report paced Information Check 1.3-1 Answer to
recurring Sheet 1.3-1 Answer Key
problems with Set tables 1.3-1
set up to the
appropriate
person to
prevent Demonstration Perform Task Perform Task Check CBLM
recurrence on setting up Sheet 1.3-1 Set Performance
tables Tables on
performance
criteria
checklist 1.3-1

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 B. Learning Activities

LO4.Set the mood ambiance of the dining area

Prepare and adjust Lecture/ Read Answer Self- Compare CBLM Optional
environment Modular or Self- Information Check 1.4-1 Answer to
paced Sheet 1.4-1 Answer Key
Prepare and 1.4-1
adjust
environment

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C. Assessment Plan

Demonstration
Oral Questioning
Written Evaluation
Direct Observation

D. Teacher’s Self-reflection of the Session (Example)

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