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Room Service Training Session Plan

This session plan outlines the learning outcomes, activities, and assessment for providing room service. The learning outcomes include taking and processing room service orders, setting up trays and trolleys, presenting and serving food orders to guests, presenting the room service account, and clearing away equipment. For each outcome, the plan details the learning content, methods, presentation, practice, feedback, resources, and time. Assessment includes a written test on room service order procedures and menus, as well as performance tests demonstrating various serving styles, checks, and wine service.

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abegail capistrano
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79 views4 pages

Room Service Training Session Plan

This session plan outlines the learning outcomes, activities, and assessment for providing room service. The learning outcomes include taking and processing room service orders, setting up trays and trolleys, presenting and serving food orders to guests, presenting the room service account, and clearing away equipment. For each outcome, the plan details the learning content, methods, presentation, practice, feedback, resources, and time. Assessment includes a written test on room service order procedures and menus, as well as performance tests demonstrating various serving styles, checks, and wine service.

Uploaded by

abegail capistrano
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd

SESSION PLAN

Sector : TOURISM
Qualification Title : FOOD AND BEVERAGE SERVICES NCII
Unit of Competency : PROVIDE ROOM SERVICE
Module Title : PROVIDE ROOM SERVICE
Learning Outcomes
 Take and process room service orders
 Set up trays and trolleys
 Present and serve food and beverage orders to guests
 Present room service account
 Clear away room service equipment

A. 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
LO 5.1: TAKE AND PROCESS ROOM SERVICE ORDERS
Learning Content Methods Presentation Practice Feedback Resources Time
 Answer phone call  Self paced/ modular  Read  Answer self-  Compare  CBLM
promptly information check 5.1-1 with
 Check guest name sheet 5.1-1 answer
 Perform task
 Clarify and repeat key 4.1-1
or job or
details of order  Refer to
operation
 Use suggestive sheet 5.1-1 performa
selling technique nce
 Advise guest criteria
approximate time checklist
of delivery 5.1-1
 Record and check
relevant
information
 Received room
service orders from
door knob dockets
 Transfer orders
promptly to
kitchen
LO 5.2: SET UP TRAYS AND TROLLEYS
 Prepare and select  Self paced/ modular  Read  Answer self-  Compare  CBLM
room service information check 5.2-1 with
equipment and sheet 5.2-1 answer
supplies key 5.2-1
 Set-up trays and  Perform task  Refer to
trolleys or job or performa
 Check orders operation nce
 Cover transport sheet54.2-1 criteria
food items checklist
5.2-1

LO 5.3: PRESENT AND SERVE FOOD AND BEVERAGE ORDERS TO GUESTS


 Verified guest’s  Self paced/ modular  Read  Answer self-  Compare  CBLM
name on the bill information check 5.3-1 with
 Greet guest politely sheet 5.3-1 answer
 Deliver food orders key 5.3-1
on time  Perform task  Refer to
or job or performa
operation nce
sheet 5.3-1 criteria
checklist
5.3-1

LO5.4: PRESENT ROOM SERVICE ACCOUNT


 Check guest’s  Self paced/ modular  Read  Answer self-  Compare  CBLM
account for information check 5.4-1 with
accuracy sheet 5.4-1 answer
 Acknowledge cash key 5.4-1
payments and  Perform task  Refer to
present to cashiers or job or performa
 Ask guest for operation nce
charge accounts sheet 5.4-1 criteria
and sign bills checklist
5.4-1

LO5.5: CLEAR AWAY ROOM SERVICE EQUIPMENT


 Take away tray and  Self paced/ modular  Read  Answer self-  Compare  CBLM
trolley when guests information check 5.5-1 with
are finish their sheet 5.5-1 answer
meal key 5.5-1
 Check and clear  Perform task  Refer to
floor areas or job or performa
 Clean and return operation nce
dish tray and sheet 5.5-1 criteria
trolleys checklist
5.5-1

ASSESSMENT PLAN
Written Test: Questions on knowledge such as:
 Enumerating the step-by-step room service orders
 Enumerate room service menu

Performance Test: In the laboratory/ workshop, given the supplies and materials with the appropriate hand tools; the
trainees will:
 Perform procedural demonstration on different service: American Service, Russian Service, Buffet Service
 Perform the “3-minute” check
 Perform procedural demonstration on wine service and handling payments
D. TEACHER’S SELF-REFLECTION OF THE SESSION

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