SESSION PLAN

Sector : TOURISM
Qualification Title : HANDLE INTOXICATED GUEST
Unit of Competency : HOUSEKEEPING NC 2
Module Title : HANDLING INTOXICATED GUEST
Learning Outcomes:
Determine the level of intoxication
Apply appropriate procedures
Comply with legislation
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: Determine the level of intoxication
Learning Content Method Presentation Practice Feedback Resources Time

Introduction: Individual study Read information Answer Compare Info sheet 6.1-1 1 hour
How alcohol affect sheet 6.1-1 self-check answer to the Self- check
people 6.1-1 answer keys 6.1-1
6.1-1 Answer key
Factors that affect the level of 6.1-1
intoxication
Audio visual
presentation Watch video Oral Let the trainer Cd-receiving
questioning evaluate the housekeeping
trainee request
answer using
oral Oral questioning
questioning
sheet
LO 2: Apply appropriate procedures

Learning Content Methods Presentation Practice Feedback Resources Time

Managing an intoxicated person Individual study Read information Answer self - Compare Info sheet 2 hour
sheet 6-2-1 check 6.2-1 answer to the Self -check
answer keys Answer key
Things to consider when talking 6.2-1
to intoxicated person

Things to consider when talking Demonstration Observe the Perform Task Let the trainer Task sheet 6.2-1
to intoxicated person trainer sheet 6.2-1 evaluate Beer bottles
perform on performance Bar tray
Signs of intoxication how to using Tables
manage performance Menu card
intoxicated criteria check
person list
LO 3: Comply with legislation

Learning Content Methods Presentation Practice Feedback Resources Time

Steps when handling Individual study Read information Perform self - Compare self Info sheet 2 hour
intoxicated customers (ASEAN sheet 6.3-1 check -check Self –check
Manual2012) 6.3-1 6.3-1 Answer key

T-A-K-E C-A-R-E

Observe the Perform Task Let the trainer Task sheet 6.3 -1
C-A-U-S-E demonstration trainer sheet 6.3-1 evaluate Beer bottles
perform on performance Bar tray
how to using Tables
handle performance Menu card
intoxicated criteria check
customers list
using the
TAKE CARE
method
C- ASSESSMENT PLAN
Testing Conditions: Mock housekeeping supplies area / rooms should be provided
Tool Materials and Supplies Equipment
Area for simulation of housekeeping logbook Telephone, Computer
scenarios Ball pens projector ,
CDs
Beer bottles
Bar trays
Menu card

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.