SESSION PLAN

Sector : TOURISM
Qualification Title : FOOD AND BEVERAGE SERVICES NC II
Unit of Competency : PREPARE THE DINING ROOM/RESTAURANT AREA FOR SERVICE
Module Title : PREPARING THE DINING ROOM/RESTAURANT AREA FOR SERVICE
Nominal Duration :
Learning Outcomes:
LO 1: Take table reservations
LO 2: Prepare service stations and equipment
LO 3: Set up the tables in the dining area
LO 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
Reservation Process  Self-paced Learning  Read Information  Answer Self  Compare  CBLM
Instruction Sheet 1.1-1 on Check 1.1-1 on answers to
Reservation Process Reservation Answers Key
Process 1.1-1 on
Reservation
Process
 Lecture/Discussion  Discuss the  Trainer will  Trainer will  White
Reservation Process conduct determine board
question and the  Marker
answer after correctness  Eraser
discussion of the answer
 PowerPoint  View PowerPoint  Trainer will  Trainer will  Computer
 Presentation Presentation on conduct determine /Laptop
Reservation Process question and the  Projector
answer after correctness
presentation of the answer
 Demonstration  Observe trainer’s  Perform Task  Evaluate  Telephon
demonstration on Sheet 1.1-1 on the output e
Reservation Process Reservation using the  Logbook
Process Performance
Criteria
Checklist
1.1-1 on
Reservation
Process
 Check
trainer’s
performance
using
Performance
Criteria
Checklist
1.1-1 on
Reservation
Process

LO 2: Prepare service stations and equipment

Service Stations  Self-paced Learning  Read Information  Answer  Compare  CBLM
and Restaurant Instruction Sheet 1.2-1 on Self-check Answer to
Equipment Service Stations 1.2-1 on answer key
and Restaurant Service 1.2-1 on
Equipment Stations and Service
Restaurant Stations
Equipment and
 Restaurant
Equipment
 Lecture/Discussion  Discuss the  Trainer will  Trainer will  White
Service Stations conduct determine board
and Restaurant question and the  Marker
answer after correctness  Eraser
Equipment
discussion of the answer
 PowerPoint  View PowerPoint  Trainer will  Trainer  Computer
Presentation Presentation on conduct will /laptop
Service Stations question and determine  projector
answer after the
and Restaurant
presentation correctnes
Equipment s of the
answer

LO 3: Set up the tables in the dining area

Table Setting  Self-paced Learning  Read Information  Answer Self  Compare CBLM
Instruction Sheet 1. 3-1 on table Check 1.3-1 on answers to
setting Table Setting Answers Key
1.3-1 on
Table Setting
 Lecture/Discussion  Discuss the table  Trainer will  Trainer  White
setting conduct will board
question and determine  Marker
answer after the  Eraser
discussion correctnes
s of the
answer
 Demonstration  Observe trainer’s  Perform Task  Evaluate  Glasswa
demonstration on Sheet 1.3-1 the output re
table setting on table using the  Dinnerw
Performance are
 setting Criteria  Flatware
Checklist s
1.3-1 on
table setting
 Check
trainer’s
performance
using
Performance
Criteria
Checklist
1.3-1 on
table setting
Napkin folding  Self-paced Learning  Read Information  Answer Self  Compare  CBLM
Instruction  Sheet 1. 3-2 on Check 1.3-2 on answers to
napkin folding Napkin folding Answers Key
1.3-2 on
Napkin
folding
 Lecture/Discussion  Discuss the napkin  Trainer will  Trainer  White
folding conduct will board
question and determine  Marker
the  Eraser
answer after
correctnes
discussion s of the
answer
 Demonstration  Observe trainer’s  Perform Task  Evaluate  Table
demonstration on Sheet 1.3-2 the output napkin
napkin folding on napkin using the
folding Performance
Criteria
 Checklist
1.3-2 on
napkin
folding
 Check
trainer’s
performance
using
Performance
Criteria
Checklist
1.3-2 on
napkin
folding
Table Skirting  Self-paced Learning  Read Information  Answer Self  Compare  CBLM
Instruction Sheet 1.3-3 on Check 1.3-3 on answers to
table skirting Table Skirting Answers Key
1.3-3 on
Table
Skirting
 Lecture/Discussion  Discuss the table  Trainer will  Trainer will  White
skirting conduct determine board
question and the  Marker
answer after correctness  Eraser
discussion of the
answer
 Demonstration  Observe trainer’s  Perform Task  Evaluate  Table
demonstration on Sheet 1.3-3 the output  Table
Table Skirting on table using the cloth
 skirting Performanc  Skirting
e Criteria cloth
Checklist  Pins
1.3-3 on  Thumbta
cks
table
skirting
 Check
trainer’s
performance
using
Performance
Criteria
Checklist
1.3-3 on
table skirting

LO 4: Set the mood/ambiance of the dining area

Mood/Ambiance  Self-paced  Read  Answer  Compa  CBLM
Setting Learning Instruction Information Sheet Self-check re
1.4-1 on 1.4-1 on answers
Mood/Ambi to
Mood/Ambiance
ance Setting Answers
Setting Key 1.4-1
on
Mood/A
mbiance
Setting
 Lecture/Discus  Discuss setting  Trainer  Trainer  White
sion the will conduct will board
Mood/Ambiance question determine  Marker
Setting and answer the  Eraser
after correctnes
 discussion s of the
answer
 PowerPoint  View PowerPoint  Trainer will  Trainer will  Compute
Presentation Presentation on conduct determine r/laptop
Mood/Ambiance question and the  Projector
Setting answer after correctness
presentation of the
answer
C. ASSESSMENT PLAN
 Written Test
 Performance Test
 Questioning/Interview
D. TEACHER’S SELF-REFLECTION OF THE SESSION