LAUNDER GUEST

CLOTHES

LEARNER
GUIDE
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Launder Guest Clothes

Learner Information

Details Please Complete details

Name of Learner

Name of Assessor

Site Name

Name of Facilitator

Date started

Date of completion & Assessment

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Table of Contents

Launder Guest Clothes...............................................................2

Keys to Icons...........................................................................................................................5
.....................................................................................................................................................5
.....................................................................................................................................................5
Purpose..................................................................................................................................6
Specific Outcomes.............................................................................................................6
Assessment Criteria...........................................................................................................6
To qualify..............................................................................................................................6
Range of Learning...............................................................................................................6
Responsibility.......................................................................................................................6
Specific Outcomes and Range of Learning.......................................................................7
Demonstrated Knowledge and Understanding: ...........................................................7
Demonstrated ability to make Decisions about practice and to Act accordingly:
.................................................................................................................................................7
Demonstrated ability to learn from our actions and to Adapt Performance:......8

.......................................................................................8

Related units.........................................................................8

...................................................................................8

.....................................................................................8

..................................................................................9

Practical Tasks.......................................................................9
Credits of this Module.........................................................................................................10
Learner Support ...................................................................................................................10
Learning Assumptions .........................................................................................................10
Purpose of this Module........................................................................................................10

1. Launder Guest Clothes..........................................................11

Collect and Sort Guest Laundry........................................................................................12
1.2 Launder Linen..................................................................................................................15
1.3 Laundry Equipment.........................................................................................................17
1.4 Laundry Chemicals..........................................................................................................19
1.5 Laundry Care Labels......................................................................................................20

1. Launder Guest Clothes..........................................................23

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1.6 Finish and Deliver Laundered Items.........................................................................23

1.7 Packaging guidelines......................................................................................................25

2. Efficiency........................................................................29
2.1 Organisational Requirements......................................................................................29

3. Situations and Challenges......................................................30

3.1 Provide a Laundry Service in a Hospital Environment...........................................30

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Keys to Icons

The following icons are used throughout the study guide to indicate specific
functions:

DON'T FORGET/NOTE
This icon indicates information of particular importance.

EXERCISES

Practical activities to do, either individual or in syndicate

groups during the training process

VIDEOS

The videos are recommended as a further training tool and

are available for hire from providers

SELF ASSESSMENT QUESTIONS.

Self evaluation for learners to test understanding of the

learning material

PRACTICAL TASKS

An important part of the assessment process is proof of

competence. This can be achieved by observation or a portfolio
of evidence. These tasks meet this component of assessment.

ACTIVITY TIP

These help you to be prepared for the learning to follow and

must be added to the module content/portfolio of evidence.

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Launder Guest Clothes

Introduction
Purpose In order to achieve the credits and qualify for this
appropriate registered standard, determined by the Sector of
Education Training Authority, you are expected to have
demonstrated specific learning outcomes.

Specific Outcomes Specific outcomes describe what the learner has to be able to
do successfully at the end of this learning experience.

Assessment The only way to establish whether a learner is competent and

Criteria has accomplished the specific outcome, is through the
assessment process. Assessment involves collecting and
interpreting evidence about the learners’ ability to perform a
task.
This module includes assessments in the form of self-
assessments, group exercises, quizzes, projects and a
practical training programme whereby you are required to
perform tasks on the job and collect as portfolio of evidence,
proof signed by your supervisor that you have successfully
performed these tasks.

To qualify To qualify and receive credits towards your qualification, a

registered Assessor will conduct an evaluation and assessment
of your portfolio of evidence and competency.

Range of Learning This describes the situation and circumstance in which

competence must be demonstrated and the parameters in
which the learner operates.

Responsibility The responsibility of learning rest with you, so . . .

• Be proactive and ask questions.
• Seek assistance and help from your coach, if
required.

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Specific Outcomes and Range of Learning

Demonstrated 1. State the organisation’s control procedures for guest

Knowledg laundry.
e and 2. Stress the importance of laundering and returning guest
Understa laundry within the agreed time frames.
nding:
3. Stress the importance of adhering to manufacturer’s
instructions when laundering guest laundry
4. Stress the financial impact on the organisation of damaging
guest laundry.
5. Explain the importance of working in an efficient and
organised manner.

Demonstrated 1. Sort items correctly and describe the cleaning process.

ability to 2. Select correct laundry methods in accordance with textile
make labels, fabric and amount of soilage.
Decisions 3. Check items for laundering for stains and use the correct
about
process to remove the stains.
practice
4. Use the correct cleaning agents and chemicals specific to
and to
Act
their function.
according 5. Operate the laundry equipment.( Range of laundry equipment:
ly: washing machine, tumble dryer, iron, steam press, sorting
basket)
6. Inspect and check items after laundering process to ensure
quality cleaning.
7. State the procedure for reporting any damage to laundry
items.
8. Carry out pressing and finishing procedures.
9. Explain the importance of correct, neat packaging and
presentation of guest laundry.
10. Keep record and billing systems, following correct
procedures.
11. Return finished items to customer or store safely within the
required time frames.
12. Carry out all work as per work schedule in an efficient
manner.

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Demonstrated 1. Demonstrate how performance would be adapted when

ability to providing a laundry service for patients in a hospital
learn environment.
from our
actions
and to
Adapt
Performa
nce:

Related units AS05 Handle and Store Cleaning Equipment and Materials

AS09 Provide an On Premise Laundry Service

AS13 Provide a Valet Service

AS15 Provide a housekeeping service

AS18 Maintain the housekeeping service

XX16 Maintain health, hygiene and a professional appearance

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Practical Tasks

As part of this module you will be required to complete the following tasks.

An assessor must be present to observe you as you complete the tasks OR you can
provide a portfolio of evidence proving your competence.

Practical Task Type Date Comments and

Exercise Completed initials of
observer
Task No. 1 Receive, check and sort guest’s dirty
laundry according to type of laundry,
type of fabric and washing
instructions
Task No. 2 Use various laundry equipment, i.e.
washing machines, tumble dryers,
steam irons, presses and sorting
baskets or containers
Task No. 3 Use the correct cleaning agents and
chemicals for different types of
laundry, e.g. satin, cottons, polyester
Task No.4 Identify and correctly remove stains
from various soiled garments
Task No 5. Press and finish guest laundry items
according to company procedures
Task No 6. Package, return or store guest laundry
according to procedures

Task No 6. Record guest laundry according to

company procedures

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Credits of this Module

Credits The Unit Standard AS12: Launder Guest Clothes has a total
credit value of 2.

Learner Support

Resources The following is recommended as a further

training tool and resource:
1. AH&MA Housekeeping Management, by
Margaret M. Kappa, Second edition
2. Principles and Practices of Hygiene by
Lisa Gordon-Davis
3. Practices of Occupational Health and
Safety by Lisa Gordon-Davis

Learning Assumptions

Learning It is assumed that the learner has completed AS09, Provide

assumpti an On Premise Laundry Service.
ons

Purpose of this Module

Overall The learner must be able provide a guest laundry service while
Outco understanding the importance of taking care of guest property
me and working according to work schedules.

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1. Launder Guest Clothes

Specific • Collect and deliver guest laundry

Outco
• Check that the quantity of guests dirty laundry complies with
mes
documentation
• Sort and store guests laundry in accordance with
organisational requirements
• Tag, sort and pre-treat guest’s laundry items
• Check that laundry equipment is clean, free from damage and
ready for use
• Load, use and unload washers
• Clean and maintain work areas
• Iron and press linens
• Fold linens by hand
• Use correct types and quantities of detergents/chemicals
• Ensure that guests laundry is laundered according to
procedures
• Dry laundered linen in the appropriate manner
• Check laundered items and report any damage
• Make sure that laundered items are finished according to
organisational requirements
• Transport clean laundry to storage areas
• Figure bills to be attached to guest laundry
• Secure storage areas from unauthorised access

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Collect and Sort Guest Laundry

Find out if there is, and then get a copy of your unit’s
procedure for operating a guest laundry service. File
this with this module.

Procedures Following are typical procedures for collecting and sorting guest
laundry:

Importance Guests have a certain expectation when sending their clothes for
laundry, this being that it will be done efficiently and timeously, as
well as expecting that no damage or loss will occur. You need to
ensure then that the guest’s laundry is delivered back to them
according to their expectations.

Item Action
Collecting Collection times should have been established by your organisation
guest already and you should follow these according to your organisation’s
laund policies and procedures.
ry Typical collection times would be in the evening for overnight
laundry, which would then be delivered back to the guest the next
day, or in the morning, which would then be delivered back the
same day.

Collection There would generally be a collection card in the guest’s room,

car usually in the form of a door knob card, which the guest
d would then hang outside his door, thus advising the
housekeeping department that he has laundry to be
collected.

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Laundry list There would also be a laundry list in the room, which the guest
would then fill in according to his requirements. The
same laundry list would also be used for any valet that
he/she would have. See below for an example of a typical
laundry list.

Collecting On occasions, you might be requested to collect laundry from a

laund guest bedroom.
ry  Knock on the door and call “Housekeeping”
from  When the guest opens the door, inform the guest that you
a
are from Housekeeping and that you have come to collect
guest
guest laundry
room
 Check that the guest has filled out a laundry request form
 Remember to greet and to thank the guest
Receiving • Place the dirty linen (in bags) in the receiving area.
guest • Sort the laundry according to types, sizes, etc
laund • Check labels of laundry for washing instructions
ry • Check laundry against the laundry request slip and ensure that
all items are correctly recorded.
• Make sure that the numbers of items correspond with the
documentation.
• Take dirty linen to laundry area in the various sorting baskets
that would be supplied for this purpose.
• Once all the dirty linen has been sorted and packed, ensure that
the receiving area is clean and tidy and all rubbish removed.
• Make sure that dirty laundry is always kept separate from clean
items
• Secure the receiving area.
• Report any discrepancies to your supervisor e.g. shortage of
dirty linen to documentation, unauthorised entry by persons to
receiving area, heavily stained or damaged items.

Get a copy of your establishment’s your procedures for

cleaning laundry equipment and file at the back of this
document, or write a checklist of what must be
cleaned and how.

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1. Provide an On Premise Laundry Service

Procedure The following is an example of a typical laundry list. Your list may
differ according to the type of establishment. In some
cases, laundry lists are completed in duplicate (one for
the guest, and one as a control for the laundry and for
billing procedures).

DRY CLEANING/LAUNDRY
Laundry should be handed in before 08h00 and will be returned the same day.

Name: Room No: Date:

Laundr Price Expres Guest Hotel Dry Price Expres Guest Hotel

Blouses R R Dresse R R

Brassie R R Costum R R

Dresse R R Suits R R

Panties R R Skirts R R

Night R R Overco R R

Pajama R R Rain R R

Shirts R R Blouses R R

Shorts R R Jerseys R R

Socks R R Jackets R R

Underw R R Tuxedo R R

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Skirts R R Trouser R R

T-shirts R R Ties R R

Jerseys R R Belts R R

Fancy R R Track R R

Handke R R Shirts R R

Towels R R Waist R R

Track R R Evenin R R

SPECIAL INSTRUCTIONS SPECIAL INSTRUCTIONS

1.2 Launder Linen

Item Action

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Check • All equipment must be checked prior to starting any of the

e laundry process to ensure that it is clean and operating correctly
q • The filter of each machine must be checked to see if it is clean
ui and free from lint and debris.
p
• The detergents/chemicals that are going to be used must be
m
checked to see that there is enough for the laundry process.
e
n
• Any laundry that is very soiled or has particular stains needs to
t be pre-treated for these stains prior to washing.
a
n
d
c
h
e
m
ic
al
s

Pre-
treatment
Pre- • Different types of stains need to be pre-treated in order to
t ensure that they are removed during the laundry process. There
r are various types of chemicals on the market that will do the job,
e and you need to find out which chemicals are used in your
a
establishment and when they are used, for which stains etc.
ti
• You also need to be aware of the various kinds of stains that
n
g
might soil garments and how these need to be treated, depending
o on the type of fabric.
f • Remember, when dealing with soiled linen and stains, it is
s important to wear protective clothing and rubber gloves, to
t ensure the prevention of spreading germs and other harmful
ai bacteria.
n • Never use harsh chemicals that may damage, burn or mark
s laundry items.
• Always check with your laundry supervisor or housekeeper if you
are unsure what chemicals and processes to use.
• Rubber gloves and protective clothing should also be worn when
dealing with chemicals and strong detergents

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Load • Place the correct quantity or weight of laundry in the washing

w machine (Remembering that the linen is washed according to how
a it has been sorted, e.g. whites with whites, delicate fabrics
s together etc. you must take great care in reading and
hi
understanding the labels on the garments and what they mean, as
n
this is important as to how the garment is washed and what
g
m
cycles to use on the washing machine.)
a • Add the correct chemicals/detergents according to the
c operating instructions.
hi • Ensure that the door is closed properly, and activate the cycle
n according to the operating instructions.
e • Once the cycle is complete, remove the laundry from the washer
s and place in the dryer.
• Ensure that the door is closed properly and activate the dryer
according to the operating instructions.
• Some items cannot be tumble-dried: refer to the instructions on
the label of the garment
• Once the cycle is complete, remove the laundry and take to the
clean linen sorting area for ironing.

Wash
cycle

Drying
cycle

1.3 Laundry Equipment

Procedure The following equipment may be used:

Washing A typical laundry wash process involves the following process:

Machine
• Flush 1 to 3 minutes Medium temperature High water
level
Dissolves and dilutes water soluble soils to reduce the soil load for
the next steps

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• Break 4 to 10 minutes Medium temperature Low water

level

• Suds 5to 8 minutes High temperature Low water

level
Washing detergent is added here for actual wash cycle

• 1st Rinse 2 to 5 minutes High temperature Low water level

Removes soil to help bleach/detergent to be more effective

• Bleach 5 to 8 minutes High temperature Low water level

Bleach is added, kills bacteria, whitens fabrics and removes stains

• 2nd Rinse 1 to 3 minutes Medium temperature High water

level
Two or more rinses occur to remove detergent and soil from linen

• Intermediate Extract
This is a high speed spin, usually after the first rinse, removing
soil and detergent from linen. This step should not occur after
the suds step as it could drive soil back into the linen

• Softener 3 to 5 minutes Medium temperature Low water

level

• There may be two or more washing cycles depending on your

equipment

• Extract 2 to 12 minutes
This is the last high speed spin and removes most of the moisture
from the linen. The length of spin depends on the fabric type and
cycle used

Remember, never to overload machines, keep them clean at all times,

Use the correct cycles for the wash load that is being done and use
the correct chemicals as incorrect chemicals can damage linen.

Dryer Dryers remove moisture from the linen. This is done by tumbling linen
in a rotating cylinder, through which heated air is passed.

Air is heated and must flow freely, therefore it is important to

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ensure that the air flow is kept clean and free of dirt so as not to
clog the vents.

The drying process is followed by a cooling process to ensure that

the laundry is not damaged by rapid cooling after drying.

Linen should be removed immediately after drying and followed by

the folding process.

Steam Linen should be moist when going into ironing as dry linen can cause
press or static electricity to build up.
hand iron
Steam presses are used to iron the linen flat, whilst hand irons are
used for more delicate ironing and to ensure that creases are kept in
the correct places. Hand irons should really be used for all guest
laundry.

1.4 Laundry Chemicals

Procedure The following chemicals are normally used in the laundry process:

Water The main ingredient in the washing process

Detergents Various liquid or powder cleaning agents that are used to wash the
laundry, similar to the washing powder you use at home, but on an
industrial scale
Synthetics Effective detergent on oil and grease
Also acts as an anti bacterial agent
Alkalies Usually added to synthetic detergents to soften water and remove oil
and grease
Also helps to neutralise acidic stains (most stains are acidic), making
the detergent more effective
Bleaches Bleaches help remove stains and whiten the linen
There are two kinds of bleaches: Chlorine bleach and Oxygen bleach.
Oxygen bleach is milder than chlorine bleach and is used in hot water
on organic stains
Chlorine bleach is best on white linen
Softeners These make fabrics softer and easier to fold and dry
Usually added in the first wash cycle

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Starches Starches are used to stiffen cotton fabrics and are added in the
final stage of the washing process
Pre- These are chemicals that have been specifically manufactured for
treating the pre-treating of various types of stains and soiling that will not
chemicals normally be removed during the washing process.
And stain
removers You need to be particularly careful when handling these chemicals, as
they can be harmful to the skin and certain fabrics, so you need to
ensure that the correct stain removers are used in this process.

Make a list of the chemicals used in your establishment,

their uses or applications, and when you would use them
in the washing process. File this at the end of this
module.

1.5 Laundry Care Labels

Tips on Care Labels

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Importance It is extremely important to know and understand the meaning of the

various labels on different garments. These will determine the
process to be used for washing as well as for ironing each garment.
Some labels will also tell you what type of chemicals to use. You
should be aware of all possible labels and understand what effect
they have on your performance with regard to laundering guest
clothes.
Care labels provide helpful information that can save you time and
money. Failure to read these labels carefully may result in damaged
items, which will result in guest complaints. The establishment will
also have to pay the guest for damaged items.
Cleaner, fresher clothes means longer-wearing apparel. And
clothes that are bleachable are easier to get clean.
When a care label doesn’t mention bleach or says "Bleach when
needed," it means it is safe to use a liquid bleach. When the label
says "Non-chlorine bleach when needed" use a non-chlorine (colour-
safe) bleach.
Because clothes can be mislabeled, follow the easy directions on
bleach container labels to test fabrics for colourfastness.

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Machine wash cold Machine wash cold Machine wash cold

Permanent press Gentle cycle

Machine wash warm Machine wash warm Machine wash warm

Permanent press Gentle cycle

Machine wash hot Machine wash hot Machine wash hot

Permanent press Gentle cycle

Hand wash Do not wash

Bleach as needed Non-chlorine bleach Do not bleach

Tumble dry-no heat Tumble dry-no heat Tumble dry-no heat

Permanent press Gentle cycle

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Tumble dry-low heat Tumble dry-low heat Tumble dry-low heat

Permanent press Gentle cycle

Tumble dry-medium Tumble dry-medium Tumble dry-medium

Permanent press Gentle cycle

Tumble dry-high Do not tumble dry Line dry

Drip dry Dry flat

Iron-low heat Iron-medium heat Iron-high heat

Do not iron with steam Do not iron

Dry clean only Do not dry clean

1. Launder Guest Clothes

1.6 Finish and Deliver Laundered Items

Procedures Following are typical procedures for the ironing, folding and
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packaging of guest’s laundered items:

Item Action
Ironing, • Check that all equipment is in good working order, clean and free
pr from damage
es • Check that irons and presses are pre-heated and at the correct
sin temperature for the item to be ironed.
g
• Check all laundered items are free from damage and stains
an
• Any stained or damaged items must be removed and this
d
fol
reported to your supervisor.
din • The laundry must be pressed or ironed according to your
g establishment’s organisational requirements.
• The finished items should be free from wrinkles, marks and
stains and must have a smooth appearance.
• All laundry must be folded, sorted and packaged according to
your organisational requirements.
• Finished laundry must be checked against documentation to
ensure numbers and items are correct
• Complete the documentation according to your company
procedures to ensure that guests are billed correctly
• All laundry must be taken to the storage area and stored ready
for delivery to the guest’s room.
• You may make use of trolleys or sorting baskets in your unit or
the linen may be transported by hand depending on the size of
your establishment and the amount of linen laundered.
• All areas must be kept clean and tidy and any debris removed and
the area secured from unauthorised access

Procedure Procedures will vary for the delivery of guest laundry to the rooms.

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Delivery • Guests expect laundry to be delivered within the promised time

frames
• Deliver the guest’s laundry at the correct times according to your
instructions and in an efficient and friendly manner.
• When delivering laundry to a room, use the knock and enter
routine
• If the guest is in the room, greet the guest politely
• Make sure that all the items to be delivered are correct to the
guest’s documentation.
• Ensure that the correct billing procedure has been followed
according to your organisational requirements.
• Process the account, e.g. pass it on to the correct person,
according to your organisational requirements.
• Any undelivered laundry must be stored securely in a clean, neat
and tidy area to prevent soiling, loss or damage.

1.7 Packaging guidelines

Importance The presentation of finished laundry is important for the image of

the establishment or company. Guest laundry that is packaged
correctly, clean and neat will ensure guest satisfaction with laundry
services and the company in general.

Procedure Your establishment will have specific procedures in place with

regard to how various guest items must be folded and packaged,
ready for delivery to the guest.

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• Check that the clothing item is not damaged.

• Fold the item according to your organisational requirements, and
according to the type of packaging.
• Boxes, tissue paper and plastic should be clean and undamaged
• Place the correct cardboard stiffener or tissue paper in between
the folding according to your organisational requirements.
• Wrap the item according to your organisational requirements.
• Label the item or seal it according to your organisational
requirements.
• Make sure that the guest name and room number are clearly
visible on any packaging to prevent loss or mixing up of guest
laundry

Briefly describe how items of guest laundry are folded

or packaged in your establishment. File this at the end
of this module.

Obtain a copy of your laundry list and file at the end of

this module.

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Self-Assessment 01

Instructions • In the following test you will be required to answer all questions.
• You are required to obtain 100% to pass.
• If you do not obtain the pass mark, revise all the learning
material and redo the test.

Question 1
What are your company procedures for controlling guest laundry?

Question 2
Why is it necessary to adhere to the label instructions of laundry items?

Question 3
Why is it important to use correct types of detergents/chemicals?

Question 4
Why is it important to launder and return guest laundry within the expected time?

Question 5
Explain the procedure for reporting damaged items. What would happen if the
establishment damaged guest laundry?

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2. Efficiency

Specific • Complete work to meet schedules and specified deadlines

Outco according to company procedures.
mes

2.1 Organisational Requirements

Work schedules You are expected to work efficiently, and to follow laundry
and procedures to ensure customer satisfaction:
efficie
ncy • Dirty laundry: must be sorted correctly to ensure that the
next step(the washing process) is carried out as quickly as
possible.
• Securing the sorting area: this is important to ensure that
linen is not stolen or misplaced as this would then cause losses
which would effect the customer as well as the financial
status of the establishment.
• Wash and dry cycles: this must be carried out as
efficiently as possible to maintain a flow of linen. Slowing
down at one point will cause delays at another point.
• The correct chemical usage is important to ensure that
damage and soiling does not occur
• Ironing and folding: must be dealt with as fast and as
efficiently as possible so that items can be finished and
returned to guests within the expected time
• This will also ensure that the work cycle flows and that there
are no delays in the laundry process
• Correct packaging and delivery: a professional product will
be returned to the guest.
• Efficient packaging and delivery will also prevent loss and
damage to finished items

Consider the following benefits of working according to and

meeting work schedules:

• You will work quickly and efficiently without wasting time by

running around trying to find equipment and materials.
• You will be able to do your job thoroughly because all the
steps will be covered and you will not miss anything by

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mistake.
• Guests will be happy because laundry will be completed and
returned according to standard, and in time.

These requirements may vary from one organisation to the next,

however, an understanding attitude towards time and attending
to the laundry process has a direct impact on customer
satisfaction and repeat business.

3. Situations and Challenges

Specific • Explain how you would adapt your performance when

Outco laundering clothes for patients in a hospital environment:
mes

3.1 Provide a Laundry Service in a Hospital Environment

Procedures Below are some guidelines on how laundry processes would be

adapted in a hospital:

Step Action
1. You would need to ensure that the hygiene standards are specifically
adhered to, as there are many more instances of infection and
contamination within a hospital.

2. Care would have to be taken with regard to your personal hygiene and
the need for protective clothing and rubber gloves. Your protection
from contamination is as important as the protection of the patients.

3. You would have to ensure that the laundry process and the use of
chemicals is strictly adhered to within the organisational
requirements of the establishment, so as to ensure the items being
cleaned properly and that all soiling is removed from all items.

4. Most fabric items to be cleaned in a hospital laundry would be washed

at high temperatures and disinfected to ensure that all bacteria were
killed. Bleaches would also be used for pre-treatment or stain
removal.

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5. Timeous completion of laundry is essential for patients in a hospital as

they may need certain items of clothing far quicker than other
customers. The patients would have to have their laundry to be able
to change clothes, which might occur frequently in a hospital.

Get a copy of your unit’s safety and hygiene standards and list
the steps to be followed with emphasis on the laundering
process.

Exercise

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Self-Assessment 02

Instructions • In the following test you will be required to answer all questions.
• You are required to obtain 100% to pass.
• If you do not obtain the pass mark, revise all the learning
material and redo the test.

Question 1
Explain why it is important to work in an efficient and organised manner when
providing a guest laundry service.

Question 2
Give some examples of how laundry processes would be different in a hospital
environment.

© Tourism, Hospitality and Sport Education and Training Authority (THETA), 2003 32
 33

SIGNATURES REQUIRED ON SUCCESSFUL COMPLETION OF THIS

MODULE:

General
Co
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&
Re
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by
as
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sso
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General
co
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fro
m
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I …………………………………………… (Supervisor / Coach) hereby certify that I have examined

the learners’ workbook and that the learner has successfully completed this section
of the training programme.

_______________________ _________________________
SIGNATURE SUPERVISOR SIGNATURE LEARNER

DATE: ___________________ DATE: _____________________

© Tourism, Hospitality and Sport Education and Training Authority (THETA), 2003 33