SESSION PLAN
Sector
:
TOURISM SECTOR (HOTEL AND RESTAURANT)
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
Learning Outcomes:
LO1. Take table reservations
LO2. Prepare service stations and equipment
LO3. Set up the tables in the dining area
LO4. 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
Methods
Content
1.1 Inquiries are
answered
promptly, clearly
and accurately.
Reservations data
are recorded on
forms accurately
●
Lecture,
discussion
●
PowerPoint
presentation
●
Demonstra
tion
Presentation
●
PowerP
oint
presentation
with
●
Informa
tion sheet
Practice
●
Task
sheet 1.1
Feedback
●
Perfor
mance sheet
Resources
●
1.1
Task sheet
Time
1.5
hours
based on
establishment’s
standards.
Details of the
reservations are
repeated back
and confirmed
with the party
making the
reservation.
Additional
information about
the food service
establishment is
provided when
necessary.
Prepare service stations and equipment
●
Discussio ●
PowerPoi
2.1 - Service or
n
nt
presentation
waiter’s stations
●
lecture
are stocked with
supplies necessary
for service.
●
Cleanliness
and condition of
Power point
all tables,
presentation
Discussion
tableware and
dining room
equipment are
checked.
.
LO 2:
●
Task
sheet
Performance
sheet
●
Task
sheet
●
ard
●
Self-check
Whitebo
Marker
2 hours
LO 3: Set up the tables in the dining area
●
●
Tables are set
Lecture,
PowerPo
according to the
discussion
int
●
standards of the
Powerpoi presentation
food service
nt presentation with
●
Table napkin
Demonst ●
Informat
folding style
ration
ion sheet 1.3
Table skirting
design
●
Selfcheck
●
Answer
key 1.1
●
Perform
ance criteria
●
Selfcheck form
●
PC
●
Whitebo
ard
●
Marker
LO 4: Set the mood/ambiance of the dining area
1.2 Lights are
adjusted
according to time
of the day.
1.3 Tables,
chairs and other
dining room
furniture are
arranged to
ensure comfort
and convenience
of the guests.
1.4 Appropriate
music is played
when applicable
1.5 Floors/carpe
ts are cleaned and
●
n
discussio
●
●
●
Perform
ance criteria
●
4hr.
made sure are
dry.
1.6 Air-condition
or cooling units
are adjusted for
the comfort of the
guests
1.7 Decorations
are set-up
according to
theme or concept
of the dining
room.
C. ASSESSMENT PLAN
●
Written Test
●
Performance Test
D. TEACHER’S SELF-REFLECTION OF THE SESSION