SESSION PLAN

Sector : TOURISM
Qualification Title : PROVIDE HOUSEKEEPING SERVICES TO GUEST
Unit of Competency : HOUSEKEEPING NC 2
Module Title : PROVIDING HOUSEKEEPING SERVICES TO GUEST
Learning Outcomes:
Receive housekeeping request
Provide/service housekeeping request
Provide advice to guest
Liaise w/ other department
A. INTRODUCTION: This session plan deals with the knowledge, skills and attitude needed in providing housekeeping services to the guest
B. LEARNING ACTIVITIES
LO 1: Receive housekeeping request
Learning Content Method Presentation Practice Feedback Resources Time

Introduction to hotel Individual study Read information Answer Compare Info sheet 1.1-1 1 hour
housekeeping sheet 1.1-1 self-check answer to the Self- check
1.1-1 answer keys 1.1-1
Receiving Housekeeping 1.1-1 Answer key
Request 1.1-1
 Audio visual Watch video Oral Let the trainer Cd-receiving
presentation questioning evaluate the housekeeping
trainee request
answer using
oral Oral questioning
questioning
sheet

Provide advice to guest Individual study Read information Answer Compare Info sheet 1.1-2 1 hour
sheet 1.1-2 self -check answer to the Self- check
Advise delivery times of 1.1-2 answer key Answer key
requested items 1.1-2 1.1-2

Demonstration Observe the Perform Task Let the trainer Task sheet 1-1-2
trainer sheet 1.1-2 evaluate Telephone
perform on performance Logbook
how to using Request forms
advise guest performance
when items criteria check
are delivered list
to the guest
LO 2: Provide/service housekeeping request

Learning Content Methods Presentation Practice Feedback Resources Time

Provide /service housekeeping Individual study Read information Perform self - Compare Info sheet 1 hour
request sheet 1-2-1 check 1.2-1 answer to the Self -check
Confirm and take note of the request answer keys Answer key
details 1.2-1
 Lecture Let the trainer Job sheet 1.2-1
evaluate Performance
performance criteria check list
using
performance
criteria check
list

Demonstration Observe the Perform Task Let the trainer Task sheet 1.2-1
trainer sheet 1.2-1 evaluate Telephone
perform on performance Logbook
how to using Request forms
confirm the performance
details of criteria check
requested list
items

LO 3: Provide advice to guest

Learning Content Methods Presentation Practice Feedback Resources Time

Proper access of guest room Individual study Read information Perform self - Compare self Info sheet 1 hour
sheet 1.3-1 check -check Self –check
Advising the guest on the use of: 1.3-1 1.3-1 Answer key
Hair blower/laptop etc. etc
 Observe the Perform Task Let the trainer Task sheet 1.2-3
Demonstration trainer show the sheet evaluate Performance
different table 1.2-3 performance criteria check list
wares used in using 1.2-3
table setting performance Telephone
criteria check Logbook
list Request forms
Hair
blower/laptop
LO4 Liaise w/ other department
Learning Content Methods Presentation practice feedback resources Time

Individual study Read information Perform self – Compare Info sheet 2 hours
Liaise with other staff to provide sheet check self-check Self -check
supplementary advice 1.4-1 1.4-1 1.4-1 Answer key

Coordination with Front Office

Active lecture Listen to the Perform Task Let the Task sheet 1.4-1
Coordination with maintenance trainer discuss sheet trainer
the knowledge on evaluate Performance
Coordination with purchasing how to coordinate 1.4-1 performance criteria check list
department with a particular using
department performance 1.4-1
Coordination with security And what to criteria
coordinate with check list
that department

C- ASSESSMENT PLAN
Testing Conditions: Mock housekeeping supplies area / rooms should be provided
Tool Materials and Supplies Equipment
Area for simulation of housekeeping scenarios logbook Telephone, Computer
Ball pens projector , hair blowers
CDs

2-Venue of Assessment: Institutional Assessment

3-Types of Assessment Written Oral Questioning Practical demonstration
4-Types of Evidence: Performance checklist Questioning tool
D- TEACHER’S SELF-REFLECTION OF THE SESSION : At the end of the session it is expected that the 95 % of the trainees gained the
necessary knowledge and skills in preparing the different method of brewing coffee.