Lou Session Plan Please Copy.docx

Learning Outcomes: After 60 hours of learning activities, the trainees will be able to effectively: 1. Take and process room service orders 2. Set up trays and trolleys 3. Present and serve food and beverage orders to guests 4. Present room service account 5. 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 Learning Content

Methods

Presentation

Practice

Feedback

Resources

Time

LO 1: Take and process room service orders 5.1-1. Room service orders

5.1-2 Relevant

Modular/selfpaced

Read Information Answer self Compare Pen and Paper Sheet 5.1-1 Room check 5.1-1 answer using CBLM Service Order answer key 5.1Instructions 1

2hrs

Demonstration

Study Task Sheet Perform Task Evaluate 5.1-1 Take Room Sheet 5.1-1 Performance Service Orders using Performance Criteria Checklist 5.1-1

Telephone

2:00 hrs and 30 mins

Modular/Self

Read

Pen and Paper

1hr

Information Answer

Self Compare

Information from Guest are record and check

Paced

Demonstration

5.1-3 Suggestive selling to guests

Sheet 5.1-2 check 5.1-2 Relevant Information from Guests Study Task Sheet Perform Task 5.1-2. Record and Sheet 5.1-2 Check Relevant Information from Guest

answer using answer key 5.12 Evaluate Performance using Performance Criteria Checklist.

Telephone

3hrs

Modular/selfpaced

Read Information Answer self Compare CBLM Sheet 5.1-3 on check 5.1-3 answer using Pen and Paper Suggestive Selling answer key 5.1to Guests 3

2hrs

Demonstration

Study Task Sheet Perform Task 5.1-3 Suggests Sheet 5.1-3 best selling Products to Guests

2hrs

Evaluate Performance using Performance Criteria Checklist 5.1-3

Menu Book

LO 2: Set up trays and trolleys 5.2-1 Room equipment supplies

service and

Modular /selfpace

Read Information Answer Self Compare Sheet 5.2-1 Room check 5.2-1 Answer service 5.2.1 equipment and supplies View multimedia Perform Task Presentation on Sheet 5.2-1 Set-up of Equipment and

Evaluate Performance using Performance

CBLM key pen and paper

Laptop Projector

1hrs

2hrs

Material Selection

5.2-2. Room service trays or trolleys set -up

Criteria Checklist 5.2-1

Demonstration

Study Task Sheet Perform 5.2-1 Set-up of 5.2-1 Equipment and Material Selection

Modular /selfpace learning

Read Information Sheet 5.2-2 Setup Room Service Trays View multimedia Presentation on Set-up of Room Service Trolley

Demonstration

Task Evaluate Performance using Performance Criteria Checklist 5.2-1

Tray/trolley Butter Hand towels Cutleries Beverages Condiments

2hrs and 30 mins

Answer Self Compare CBLM check 5.2-2 Answer key 5.2- Pen and Paper 2

2hrs

Perform Task Evaluate Sheet 5.2-2 Performance using Performance Criteria Checklist 5.2-2

2hrs

Tray/trolley Butter Hand towels Cutleries Beverages condiments

Familiarize Job Perform Job Evaluate Sheet 5.2-2 Set- Sheet 5.2-2 Performance up Room Service using Trolley Performance Criteria Checklist 5.2-2

3hrs

LO 3: Present and serve food and beverage orders to guests 5.3-1 Room Meal delivery

Service Modular paced

/self- Read Information Answer Self Compare CBLM Sheet 5.3-1on Check 5.3-1 answer using Pen and Paper Room Service answer key 5.3-

1hrs

Demonstration

5.3-2 Room service In- Modular Room Dining paced

Meal Delivery

1

Instructions

Study Task Sheet Execute Task 5.3-1 Deliver Sheet 5.3-1 Room Service Meal

Evaluate Performance using Performance Criteria Checklist 5.3-1

Trolley/Tray Warming equipments Glass, Toaster butter Cutlery Beverage Condiments CBLM

4hrs

Answer Self Compare Check 5.3-2 answer using Pen and Paper answer key

2hrs

Execute Job Evaluate Sheet 5.3-2 Performance using Performance Criteria Checklist 5.3-2

Trolley/Tray Warming equipments Glass, Toaster butter Cutlery Beverage Condiments

2hrs

/self- Read Information Sheet 5.3-2 on Room Service InRoom Dining Demonstration Study Job Sheet 5.3-2 Room Service In-Room Dining

LO 4: Present room service account 5.4-1 Guest accounts checking

Modular/selfpaced

Read Information Answer Self5.4-1 Guest Check 5.4-1 accounts checking

Compare CBLM answer using Pen and paper answer key 5.4- Instructions 1

1hrs

Demonstration

Familiarize Task Perform Task Sheet 5.4-1 Sheet 5.4-1. Checks Guest Account

Evaluate Performance using Performance

3hrs

Cashiers Receipt

Criteria Checklist 5.4-1 5.4-2. Billing of Guest

Modular paced

/self- Read Information Answer Self- Compare CBLM 5.4-2 Billing of Check 5.4-2 answer using Pen and paper Guest answer key 5.4- Instructions 2

Demonstration

Study Task Sheet Perform Task Evaluate 5.4-2 Settle the Sheet 5.4-2 Performance Guest Bills using Performance Criteria Checklist 5.4-2

Cashiers Receipt

1hr

3hrs

LO 5. Clear away room service equipment 5.5-1 Clearing Room Service Area

Modular paced

/self- Read Information Sheet 5.5-1. Clearing Room Service Area

Demonstration

5.5-2.Trays and Trolleys Cleaning and Returning to the Kitchen

Modular paced

Answer Self Check 5.5-1 Clearing Room Service Area

Compare CBLM answer using Instructions answer key 5.5- Pen and paper 1

Study Task Sheet Perform Task Evaluate 5.5-1 Clear Room Sheet 5.5-1 Performance Service Area using Performance Criteria Checklist 5.5-1

/self- Read Information Sheet 5.5-2. On Trays and Trolleys Cleaning and Returning

Trolley/Tray Warming equipments Glass, Toaster butter Cutlery Beverage Condiments Answer Self Compare CBLM Check 5.5-2 answer using Instructions answer key 5.5- Pen and paper 2

1hr

3hrs

2hrs

Demonstration

Familiarize Task Perform Task Sheet 5.5-2 on Sheet 5.5-2 Clean and Return Trays and Trolleys to the kitchen

C. ASSESSMENT PLAN   

Interview (oral/ questionnaire) Observation Demonstration of Practical Skills Written examination

D. TEACHER’S SELF-REFLECTION OF THE SESSION

Evaluate Performance using Performance Criteria Checklist 5.5-2

Trolley/Tray Warming equipments Glass, Toaster butter Cutlery Beverage Condiments

2hrs