CBLM Core 2 - Clean and Prepare Rooms For Incoming Guests

NAME: SEAN COLIN E.
LARA
Gathering Instrument for Trainee’s Characteristics

Please answer the following instrument according to the
characteristics described below. Encircle the letter of your choice that best
describes you as a learner. Blank spaces are provided for some data that
need your response.
Characteristics of learners
Language, literacy Average grade in: Average grade in:

and numeracy English Math
(LL&N)
a. 95 and above a. 95 and above
b. 90 to 94 b. 90 to 94
c. 85 to 89 c. 85 to 89
d. 80 to 84 d. 80 to 84
a. 75 to 79 e. 75 to 79
Cultural and Ethnicity/culture:

language a. Ifugao
background
b. Igorot
c. Ibanag
d. Gaddang
e. Muslim
f. Ibaloy
g. Others( please specify) Bicol Naga
Education & Highest Educational Attainment:

general knowledge a. High School Level
b. High School Graduate
c. College Level
d. College Graduate
e. with units in Master’s degree
f. Masteral Graduate
g. With units in Doctoral Level
h. Doctoral Graduate
Sex a. Male
b. Female
Age 43 y/o
Physical ability 1. Disabilities(if any) – N/A
2. Existing Health Conditions (Existing illness
if any)
a. None
b. Asthma
c. Heart disease
d. Anemia
e. Hypertension
f. Diabetes
g. Others(please specify) - N/A
Previous None-Certificates
experience with the
topic  Certificate of Employment
Number of years as a competency trainer – N/A
Previous learning List down trainings related to

experience
 Covid 19 Awareness – April 12,2021
National Certificates acquired and NC level

Training Level
completed  Housekeeping NC II – July 8,2021
Special courses Other courses related to

a. None
b.
c. Others (please specify)
Learning styles a. Visual - The visual learner takes mental

pictures of information given, so in order for
this kind of learner to retain information,
oral or written, presentations of new
information must contain diagrams and
drawings, preferably in color. The visual
learner can't concentrate with a lot of
activity around him and will focus better
and learn faster in a quiet study
environment.
b. Kinesthetic - described as the students in
the classroom, who have problems sitting

still and who often bounce their legs while
tapping their fingers on the desks. They are
often referred to as hyperactive students
with concentration issues.
c. Auditory- a learner who has the ability to
remember speeches and lectures in detail
but has a hard time with written text.
Having to read long texts is pointless and
will not be retained by the auditory learner
unless it is read aloud.
d. Activist - Learns by having a go
e. Reflector - Learns most from activities
where they can watch, listen and then
review what has happened.
f. Theorist - Learns most when ideas are
linked to existing theories and concepts.
g. Pragmatist - Learns most from learning
activities that are directly relevant to their
situation.
Other needs a. Financially challenged
b. Working student
c. Solo parent
d. Others (please specify)
___________________________
SELF-ASSESSMENT CHECK
INSTRUCTIONS: This Self-Check Instrument will give the trainer necessary

data or information which is essential in planning training
sessions. Please check the appropriate box of your answer
to the questions below.
BASIC COMPETENCIES and LEARNING OUTCOMES
CAN I…? YE NO
S
1. PARTICIPATE IN WORKPLACE COMMUNICATION

LO1.1 Obtain and convey workplace information 
LO1.2 Speak English at a basic operational level 
LO1.3 Participate in workplace meeting and discussion 
LO1.4 Complete relevant work-related documents 
2. WORK IN TEAM ENVIRONMENT

LO2.1 Describe and identify team role and responsibility 
in a team
LO2.2 Describe work as a team member 
LO2.3 Work effectively with colleagues 
LO2.4 Work in socially diverse environment 
3. PRACTICE CAREER PROFESSIONALISM

LO3.1 Integrate personal objectives with organizational 
goals
LO3.2 Set and meet work priorities 
LO3.3 Maintain professional growth and development 

CAN I…? YE NO
S
4. PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES
LO4.1 Evaluate hazard and risks 
LO4.2 Control hazard and risks 
LO4.3 Maintain occupational health and safety 

awareness
LO4.4 Perform basic first-aid procedures 

COMMON COMPETENCIES and LEARNING OUTCOMES

CAN I…? YE NO
S
1. DEVELOP AND UPDATE INDUSTRY KNOWLEDGE

LO1.1 Seek information on the industry 
LO1.2. Update continuously relevant industry knowledge 
LO1.3 Develop and update local knowledge 
LO1.4 Promote products and services to customers 

CAN I…? YE NO
S
2. OBSERVE WORKPLACE HYGIENE PROCEDURES
LO2.1 Follow hygiene procedures 
LO2.2 Identify and prevent hygiene risk 
3. PERFORM COMPUTER OPERATIONS

LO3.1 Plan and prepare task to be undertaken 
LO3.2 Input data into a computer 
LO3.3 Assess information using computer 
LO3.4 Produce/ output data using computer system 
LO3.5 Maintain computer system 
4. PERFORM WORKPLACE AND SAFETY PRACTICES

LO4.1 Practice workplace procedures for health safety 
and security practices
LO4.2 Perform child protection duties relevant to the 
tourism industry
LO4.3 Observe and monitor people 
LO4.4 Deal with emergency situations 
LO4.5 Maintain safe personal presentation standards 
LO4.6 Maintain a safe and secure workplace 
5. PROVIDE EFFECTIVE CUSTOMER SERVICE

LO5.1 Greet customers 
LO5.2 Identify customer needs 

CAN I…? YE NO
S
LO5.3 Deliver service to customer 
LO5.4 Handle queries through use of common business 

tools and technology
LO5.5 Handle complaints/conflict situations, evaluation 
and recommendations

CORE COMPETENCIES and LEARNING OUTCOMES

CAN I…? YES NO
1. PROVIDE HOUSEKEEPING SERVICES TO GUESTS

LO.1.1 Receive housekeeping requests 
LO.1.2 Provide/Service housekeeping requests 
LO.1.3 Provide advice to guest 
LO.1.4 Liaise with other departments 
2. CLEAN AND PREPARE ROOMS FOR INCOMING GUESTS

LO.2.1 Set up equipment and trolleys 
LO.2.2 Access rooms for servicing 
LO.2.3 Make up beds 
LO.2.4 Clean and clear rooms 
LO.2.5 Clean and store trolleys and equipment 
3. PROVIDE VALET/BUTLER SERVICE

LO.3.1 Provide valet services to guests 
LO.3.2 Display professional valet standards 
LO.3.3 Care for guest property 
4. LAUNDRY LINEN AND GUEST CLOTHES

LO.4.1 Collect laundry for laundering functions 
LO.4.2 Perform laundering functions 
LO.4.3 Process laundered item 
LO.4.4 Return laundered item 

CAN I…? YES NO
5. CLEAN PUBLIC AREAS, FACILITIES AND EQUIPMENT

LO.5.1 Select and set up equipment and materials 
LO.5.2 Apply cleaning technique 
LO.5.3 Clean dry and wet areas 
LO.5.4 Maintain and store cleaning equipment and 

chemicals
6. DEAL WITH/ HANDLE INTOXICATED GUESTS
LO.6.1 Determine the level of intoxication 
LO.6.2 Apply appropriate procedures 
LO.6.3 Comply with legislation 

Evidences/Proof of Current Competencies
Form 1.2: Evidence of Current Competencies acquired related to

Job/Occupation
Current
competencies Proof/Evidence Means of validating
(BASIC)
Participate in Employment Submission of Certified

workplace Certificate true copy of Employment
communication certificate
Transcript of Records
(TOR) Submission of Certified
true copy of TOR
(Transcript of records)
Work in a team Certificate of Submission of Certified

environment Employment true copy of Employment
certificate
TOR (Transcript of
records) Submission Certified true
copy of TOR (Transcript of
records)
Practice career Certificate of Submission of Certified

professionalism Employment true copy of Employment
certificate
TOR (Transcript of
records) Submission of Certified
true copy of TOR
Practice occupational WASAR (Water safety Submission of Copy of

health and safety and rescue) Wasar certificate and Fire
procedures Certificate brigade competency
training
Fire Brigade
Competency training

Job/Occupation
Current
(COMMON)
Develop and update Certificate of Submission of Certified

industry knowledge Employment true copy of Employment
certificate
TOR (Transcript of
records) in College Submission of Certified
Education true copy of TOR
Observe workplace Certificate of Submission of Certified

hygiene procedures Employment true copy of Employment
TOR (Transcript of certificate
Perform computer Certificate of Submission of Certified

operations Employment true copy of Employment
certificate
TOR (Transcript of
Certificate of Submission of Certified

Perform workplace Employment true copy of Employment
and safety practices certificate
TOR (Transcript of
Provide effective Customer service Submission of Certified

customer service training conducted at true copy of Employment
Villa Caceres Hotel certificate
Certificate of Submission of Certified
Employment true copy of TOR
TOR (Transcript of
records)

Job/Occupation
Current
(CORE)
Core 4. Laundry Certificate of Submission of Certified

linen and guests’ Employment true copy of Employment
clothes certificate
Transcript of records
Submission of Certified
true copy of TOR
Core 5. Clean public Certificate of Submission of Certified

areas, facilities and Employment true copy of Employment
equipment certificate
Transcript of records
Submission of Certified
true copy of TOR
Core 6. Deal Certificate of Submission of Certified

with/handle Employment true copy of Employment
intoxicated guests certificate certificate
Transcript of records Submission of Certified
true copy of TOR
Identifying Training Gaps
Form 1.3 Summary of Current Competencies Versus Required
Competencies
BASIC COMPETENCIES
Required Units of Current Training
Competency/Learning Competencies Gaps/Requirem
Outcomes based on CBC ents
1. Participate in workplace communication
1.1 Obtain and convey 1.1 Obtain and convey
workplace information workplace information
1.2 Speak English at a basic 1.2 Speak English at
operational level a basic operational
level
1.3 Participate in workplace 1.3 Participate in
meeting and discussion workplace meeting
and discussion
1.4 Complete relevant work- 1.4 Complete relevant
related documents work-related
documents
2. Work in team environment
2.1 Describe and identify 2.1 Describe and
team role and identify
responsibility in a team team role and
responsibility in a
team
2.2 Describe work as a team 2.2 Describe work as
member a team
member
2.3 Work effectively with 2.3 Work effectively
colleagues with
colleagues
2.4 Work in socially diverse 2.4 Work in socially
environment diverse
environment
3. Practice career professionalism
3.1 Integrate personal 3.1 Integrate personal
objectives with objectives with
organizational goals organizational goals
3.2 Set and meet work 3.2 Set and meet work
priorities priorities
3.3 Maintain professional 3.3 Maintain
growth and development professional
growth and
development
1. Practice occupational health and safety procedures
4.1 Evaluate hazard and risks 4.1 Evaluate hazard
and risks
4.2 Control hazards and risks 4.2 Control hazards
and risks
4.3 Maintain occupational 4.3 Maintain
health and safety awareness occupational
health and safety
awareness
4.4 Perform basic first-aid 4.4 Perform basic
procedures first-aid procedures

Competencies
COMMON COMPETENCIES
Required Units of Current Competencies Training
Competency/Learning Gaps/Requireme
Outcomes based on CBC nts
LO1.1 Seek information LO1.1 Seek information
on the on the
industry industry
LO1.2 Update LO1.2 Update
continuously continuously
relevant industry relevant industry
knowledge knowledge
LO1.3 Develop and update LO1.3 Develop and
local knowledge update
local knowledge
LO1.4 Promote products LO1.4 Promote products
and and
services to customers services to customers
LO2.1 Follow hygiene LO2.1 Follow hygiene
procedures procedures
LO2.2 Identify and LO2.2 Identify and
prevent prevent
hygiene risk hygiene risk
LO3.1 Plan and prepare LO3.1 Plan and prepare
task to task to
be undertaken be undertaken
LO3.2 Input data into a LO3.2 Input data into a
computer computer
LO3.3 Assess information LO3.3 Assess information
using using
computer computer
LO3.4 Produce/ output LO3.4 Produce/ output
data data
using computer system using computer system
LO3.5 Maintain computer LO3.5 Maintain computer
system system
LO4.1 Practice workplace LO4.1 Practice workplace
procedures for health, procedures for health,
safety and security safety and security
practices practices
LO4.2 Perform child LO4.2 Perform child
protection protection
duties relevant to the duties relevant to the
tourism industry tourism industry
LO4.3 Observe and LO4.3 Observe and
monitor monitor
people people
LO4.4 Deal with LO4.4 Deal with
emergency emergency
situations situations
LO4.5 Maintain safe LO4.5 Maintain safe
personal personal
presentation standards presentation standards
LO4.6 Maintain a safe and LO4.6 Maintain a safe
and
secure workplace secure workplace
LO5.1 Greet customers LO5.1 Greet customers
LO5.2 Identify customer LO5.2 Identify customer
needs needs
LO5.3 Deliver service to LO5.3 Deliver service to
customer customer
LO5.6 Handle queries LO5.6 Handle queries

through through
use of common business use of common business
tools and technology tools and technology
LO5.5 Handle LO5.5 Handle
complaints/conflict complaints/conflict
situations, evaluation situations, evaluation
and recommendations and recommendations

Competencies
CORE COMPETENCIES
Required Units of Current Training
Competency/Learning Competencies Gaps/Requirements
Outcomes based on CBC
CORE 1. PROVIDE HOUSEKEEPING SERVICES TO GUESTS

LO1.1 Receive housekeeping LO1.1 Receive
Requests housekeeping
requests
LO1.2 Provide/Service LO1.2 Provide/Service
housekeeping requests housekeeping requests
LO1.3 Provide advice to LO1.3 Provide advice to
guest guest
LO1.4 Liaise with other LO1.4 Liaise with other
departments departments
CORE 2. CLEAN AND PREPARE ROOMS FOR INCOMING GUESTS

LO2.1 Set up equipment and LO2.1 Set up equipment
trolleys and
trolleys
LO2.2 Access rooms for LO2.2 Access rooms for
servicing servicing
LO2.3 Make up beds LO2.3 Make up beds
LO2.4 Clean and clear LO2.4 Clean and clear
rooms rooms
LO2.5 Clean and store LO2.5 Clean and store
trolleys trolleys
and equipment and equipment
CORE 3. PROVIDE VALET/BUTLER SERVICE

LO3.1 Provide valet services LO3.1 Provide valet
to services to
guests guests
LO3.2 Display professional LO3.2 Display
valet standards professional
valet standards
LO3.3 Care for guest LO3.3 Care for guest
property property
CORE 4. LAUNDRY LINEN AND GUESTS CLOTHES

LO4.1 Collect laundry for LO4.1 Collect laundry for
laundering functions laundering functions
LO4.2 Perform laundering LO4.2 Perform
functions laundering
functions
LO4.3 Process laundered LO4.3 Process
item laundered item
LO4.4 Return laundered LO4.4 Return laundered
item item
CORE 5. CLEAN PUBLIC AREAS, FACILITIES AND EQUIPMENT

LO5.1 Select and set up LO5.1 Select
equipment and materials and set up
equipment and
materials
LO5.2 Apply cleaning LO5.2 Apply
technique cleaning
technique
LO5.3 Clean dry and wet LO5.3 Clean dry
areas and wet areas
LO5.4 Maintain and store LO5.4 Maintain
cleaning equipment and and store
chemicals cleaning
equipment and
chemicals
CORE 6. DEAL WITH/ HANDLE INTOXICATED GUESTS

LO6.1 Determine the level of LO6.1
intoxication Determine the
level of
intoxication
LO6.2 Apply appropriate LO6.2 Apply
procedures appropriate
procedures
LO6.3 Comply with LO6.3 Comply
legislation with legislation
Training Needs
Training Needs Module Title/Module of

Instruction
(Core Competencies/Learning
Outcomes)
1. PROVIDE HOUSEKEEPING
SERVICES TO GUESTS
LO.1.1 Receive housekeeping
requests
Providing housekeeping
LO.1.2 Provide/Service services to
housekeeping requests Guests.
LO.1.3 Provide advice to guest
LO.1.4 Liaise with other
departments
2. CLEAN AND PREPARE ROOMS FOR
INCOMING GUESTS
LO.2.1 Set up equipment and
trolleys
LO2.2 Access rooms for Cleaning and preparing
servicing rooms for
LO2.3 Make up beds Incoming guests.
LO2.4 Clean and clear rooms

LO2.5 Clean and store trolleys
and equipment
3. PROVIDE VALET/BUTLER
SERVICE
LO3.1 Provide valet services to
guests Providing Valet/Butler
Service.
LO3.2 Display professional
valet standards
LO3.3 Care for guest property
4. LAUNDRY LINEN AND GUESTS
CLOTHES
Laundering linen and guests
LO4.1 Collect laundry for clothes
laundering functions
LO4.4 Return laundered item
SESSION PLAN
SECTOR : TOURISM SECTOR

QUALIFICATION TITLE : HOUSEKEEPING NC II
UNIT OF COMPETENCY : CLEAN AND PREPARE ROOMS FOR INCOMING GUESTS
MODULE TITLE : CLEANING AND PREPARING ROOMS FOR INCOMING GUESTS
Learning Outcomes:
LO1. Set up equipment and trolleys
LO2. Access rooms for servicing
LO3. Make up beds
LO4 Clean and clear rooms
LO5 Clean and store trolleys and equipment
A. INTRODUCTION:
The unit deals with the skills and knowledge required from Housekeeping Attendants to clean and prepare rooms for
incoming guests in a commercial accommodation establishment
B. LEARNING ACTIVITIES
LO 1: SET UP EQUIPMENT AND TROLLEYS
Learning Content Methods Presentation Practice Feedback Resources Time
1.1 Supplies and Modular, Read information Answer Self-check Compare Answers Housekeepi 1 hr and
Equipment for Self-paced sheet 2.1-1 on with answer key ng TR
Room Service Supplies and 2.1-1 2.1-1 30 mins
equipment for room CBLM
service
HK Manual
Demonstration Task sheet 2.1-1 on Perform task sheet Evaluate Task CBLM 1 hr
Cleaning trolley 2.1-1 sheet using Tools and
Performance materials for
Criteria checklist this task
2.1-1
Demonstration Operation sheet 2.1-1 Perform operation Evaluate CBLM 1 hr
Operates vacuum sheet 2.1-1 operation sheet Vacuum
cleaner using cleaner
Performance
Criteria checklist
2.1-1
1.2 Different Modular, Read information Answer Self-check Compare Answers CBLM 1 hour
Kinds of Supplies Self-paced sheet 2.1-2 on 2.1-2 with answer key and
for Trolleys Different kinds of 2.1-2
supplies for trolleys
1.3 Loading Modular, Read information Answer self-check Compare answers CBLM 30 mins
Trolleys with Self -paced sheet 2.1-3 on 2.1-3 with answer key
adequate supplies Loading trolleys with 2.1-3
adequate supplies
Demonstration Task sheet Perform job sheet Evaluate Task CBLM 1 hr
2.1-3 on Load 2.1-3 sheet using
trolleys with performance
adequate supplies criteria checklist
2.1-3
Operation Sheet 2.1- Perform Operation Evaluate Polisher 1 hr
3 on Operate Sheet 2.1-3 Operation Sheet
polishing machine using
performance
Criteria checklist
2.1-3
LO 2: ACCESS ROOMS FOR SERVICING
2.1 Different Modular, Read information Answer Self-check Compare Answers CBLM for 1 hr
information Self-paced sheet 2.2-1 on 2.2-1 with answer key Housekeepi
requiring Room Different information 2.2-1 ng
Service requiring room
service
2.2 Accessing Self-paced Read information Answer Self-check Compare Answers CBLM 30 mins
rooms according to learning sheet 2.2-2 on 2.2-2 with answer key
Security Accessing rooms 2.2-2
Procedures according to security
procedures
Demonstration Task sheet 2.2-2 on Perform task sheet Evaluate Task CBLM 1 hr
Accessing rooms 2.2-2 sheet using
according to security Performance HK TR
procedures Criteria checklist
2.2-2
LO 3: MAKE-UP BEDS
Learning content Methods Presentation Practice Feedback Resourc Time
es
3.1 Checking for Self-paced Read information Compare Answers Compare Answers CBLM 30 mins
damage of Room, learning sheet 2.3-1 on with answer key 2.3- with answer key
Beds, Mattresses, Checking for damage 1 2.3-1
Linen and Pillow of rooms, beds,
mattresses and pillow
Demonstration Task sheet 2.3-1 on Perform task sheet Evaluate task Housekeepi 1 hr
Checking for damage 2.3-1 sheet using ng TR
of rooms, bed, Performance
mattresses, linen and criteria checklist
pillow 2.3-1
3.2 Segregating Modular, Read information Answer Self-check Compare Answers CBLM for 1 hr
items with stains Self-paced sheet 2.3-2 on 2.3-2 with answer key Housekeepi
Segregating items 2.3-2 ng
with stains
3.3 Bed Making Modular, Read information Answer Self-check Compare Answers CBLM for 1 hr
Self-paced sheet 2.3-3 on Bed 2.3-3 with answer key Housekeepi
making 2.3-3 ng
Demonstration Task sheet 2.3-3 on Perform task sheet Evaluate task Bed,linens,p
Make-up bed 2.3-3 sheet using illow 1 hr
Performance
criteria checklist
2.3-3
LO 4: CLEAN AND CLEAR ROOMS

4.1 Order for Room Modular, Read information Answer Self-check Compare Answers CBLM 30 mins
Cleaning Self-paced sheet 2.4-1 on Order 2.4-1 with Answer 2.4-
for room cleaning 1
4.2 Steps on Self-paced Read information Answer Self-check Compare Answers CBLM 30 mins
Cleaning learning sheet 2.4-2 on Steps 2.4-2 with Answer 2.4-
Furniture, Fixtures on cleaning furniture, 2
And Fitting fixtures and fitting
Demonstration Task sheet 2.4-2 on Perform task sheet Evaluate task CBLM 1 hr
Steps on cleaning 2.4-2 sheet using
furniture, fixtures Performance HK manual
and fitting criteria checklist
2.4-2
4.3 Kinds of Room Modular, Read information Answer Self- Compare answers CBLM 30 mins
Supplies Self-paced sheet 2.4-3 on Kinds checked 2.4-3 with Answer key
of rooms supplies 2.4-3
4.5 Responding Modular, Read information Answer Self-check Compare Answers CBLM 1 hr
and Reporting of Self-paced sheet 2.4-5 on 2.4-5 with answer key
Rooms Incident Responding and 2.4-5
reporting of rooms
incident
Demonstration Task sheet 2.4-5 on Perform task sheet Evaluate task CBLM 1 hr
responding and 2.4-5 sheet using
reporting of rooms performance
incident criteria checklist
2.4-5
LO 5: CLEAN AND STORE TROLLEYS AND EQUIPMENT’S

Learning Content Methods Presentation Practice Feedback Resourc Time
es
5.1 Cleaning Modular, Read Information Answer self-check Compare Answers CBLM 1 hr
Trolleys and Self-paced sheet 2.5-1 Cleaning 2.5-1 with answer key
Equipment trolleys and 2.5-1
equipment
5.2 Ways on Modular, Read Information Answer self-check Compare Answers CBLM 1 hr
Proper Item Self-paced sheet 2.5-2 on Ways 2.5-2 with answer key
Storage on proper item 2.5-2
storage
5.3 Checking and Modular, Read Information Answer self-check Compare Answers CBLM 1 hr
Replenishing of Self-paced sheet 2.5-3 on 2.5-3 with answer key
Supplies and Items Checking and 2.5-3 Housekeepi
replenishing of ng manual
supplies and items
Demonstration Task sheet 2.5-3 on Perform task sheet Evaluate task

checking and 2.5-3 sheet using
replenishing of performance
supplies and items criteria checklist
2.5-3
5.4 Requesting Modular, Read Information Answer self-check Compare Answers Housekeepi 1 hr
Additional Self-paced sheet 2.5-4 on 2.5-4 with answer key ng manual
Housekeeping Requesting additional 2.5-4
Services housekeeping
services
5.5 Turn Over Modular, Read Information Answer self-check Compare Answers Housekeepi 30 mins
Procedure Self-paced sheet 2.5-5 on Turn 2.5-5 with answer key ng manual
over procedure 2.5-5
C. ASSESSMENT PLAN
 Written Test
 Demonstration
 Oral Questioning
D. TEACHER’S SELF-REFLECTION OF THE SESSION

HOW TO USE THIS COMPETENCY-BASED LEARNING MATERIAL
Welcome to the Module Cleaning and Preparing rooms for incoming
guests. This module contains training materials for and activities for you to
complete. The unit of competency “Clean and Prepare rooms for incoming
guests” contained the knowledge and skills and attitudes required for
Housekeeping. It is one of the specialized modules at National Certificate Level
II (NC II).
You are required to do through a series of learning activities in order to

complete each learning outcomes of the module. In each learning outcome
there are Information sheet, Self-checks, Task sheets and Job sheet to help you
better understand the required activities. Follow these activities on your own
and answer the self- check at the end of each learning outcome. You may
remove a blank answer sheet at the end of each module to write your answers
for each self-check. If you have questions, don’t hesitate to ask your facilitator
for assistance.
Recognition of Prior Learning (RPL)
You may already have some or most of the knowledge and skills covered in
this learner’s guide because you have:
 Been working for some time
 Already completed training in this area
If you can demonstrate to your trainer that you are competent in a

particular outcome, you don’t have to do the same training again. Talk to your
trainer about having them formally recognized. If you have a qualification or
certificate of competence from previous training, show it to your trainer. If the
skills you acquired are still current and relevant to the unit/s of competency
they may become part of evidence you can present to RPL. If you are not sure
about the currency of your skills discuss this with your trainer.
After completing this module ask your trainer to assess your competency.
Result of your assessment will be recorded in your competency profile. All the
learning activities are designed for you to complete at your own pace.
Program/Course : HOUSEKEEPING NC II
Unit of Competency : Clean and Prepare rooms for incoming guests
Module : Cleaning and Preparing rooms for the incoming

Guests
INTRODUCTION
Housekeeping is an important area in any accommodation property. Most

people see housekeeping as simply “cleaning guest rooms” but from operational
perspective there is a lot more to housekeeping than just that.
The role of housekeeping is to ensure the comfort and safety to guests

whilst they are staying at a hospitality organization. The aim of housekeeping
is to strive to enable guests to access items as easily as in their own home
In this module you will be able to know different cleaning supplies and
equipment required for servicing room correctly selected and prepared for use
and procedure on making up beds.
After doing the learning activities in this module you will be assessed by
your instructor to evaluate knowledge and skills acquired.
LEARNING OUTCOMES
1. Set up equipment and trolleys
2. Access rooms for servicing
3. Make up beds
4. Clean and clear rooms
5. Clean and store trolleys and equipment
PERFORMANCE CRITERIA
All standard of performance for cleaning and preparing rooms for

incoming guests is in accordance with company or establishment standard
operating procedure required by Tourism Sector to provide a high quality
service.
1. SET UP EQUIPMENT AND TROLLEYS
1.1 Cleaning supplies and equipment required for servicing rooms are
correctly selected and prepared for use
1.2 Supplies for trolleys are accurately identified and selected or ordered in
sufficient numbers in accordance with enterprise procedures
1.3 Trolleys are safely loaded with adequate supplies in accordance with
enterprise procedures
2. ACCESS ROOMS FOR SERVICING
2.1 Rooms requiring service are correctly identified based on

information supplied to housekeeping staff
2.2 Rooms are accessed in accordance with establishment’s customer

service and security procedures
3. MAKE UP BEDS
3.1 Beds and mattresses are stripped, pillows and linen are checked for
stains and damage rooms are checked whether guests left any valuables
3.2 Items with stains are immediately segregated and forwarded to

the Laundry department for proper processing
3.3 Bed lines are replaced in accordance with enterprise standards

and procedures
4. CLEAN AND CLEAR ROOMS
4.1 Rooms are cleaned in correct order and with minimum

disruption to guests
4.2 All furniture, fixtures and fittings are cleaned and checked in
accordance with enterprise procedures and hygiene/safety guidelines
4.3 Rooms supplies are checked, replenished or replaced in

accordance with enterprise standards procedures
4.4 Pests are promptly identified and appropriate action is taken

in accordance with safety enterprise procedures
4.5 Rooms are checked for any defects and are accurately reported in
accordance with enterprise procedures
4.6 Damaged items are recorded in accordance with enterprise procedures
4.7 Any unusual person or suspicious person, item or occurrence is

Promptly reported in accordance with enterprise procedures
4.8 Guests belongings left in vacated rooms are collected and stored in
accordance with lost and found enterprise procedures
5. CLEAN AND STORE TROLLEYS AND EQUIPMENT
5.1 Trolleys and equipment are cleaned after use in accordance with
safety and enterprise procedures
5.2 All items are correctly stored in accordance with enterprise procedures
5.3 Supplies and items are checked and replenished or re-ordered in

5.4 Additional housekeeping services is provided as requested in

5.5 Turn over procedure for next shift is carried out in accordance with
enterprise procedures
HOUSEKEEPING NC II
COMPETENCY-BASED LEARNING MATERIALS
List of Competencies
No. Unit of Competency Module Title Code

Provide housekeeping Providing housekeeping
1.
services to guests services to guests TRS5123111
Clean and prepare Cleaning and
2. rooms for incoming preparing rooms for TRS5123112
guests incoming guests
Provide valet/butler Providing valet/butler
3. TRS5123113
service service
Laundry linen and guest Laundering linen and
4. TRS5123114
clothes guest clothes
Clean public areas, Cleaning public areas,
5. TRS5123115
facilities and equipment facilities and equipment
Deal with/ Handle Dealing with /Handling
6. TRS5123122
intoxicated guests intoxicated guests
MODULE CONTENT
UNIT OF COMPETENCY : CLEAN AND PREPARE ROOMS FOR INCOMING

GUESTS
MODULE TITLE : CLEANING AND PREPARING ROOMS FOR

INCOMING GUESTS
UNIT DESCRIPTOR : The unit deals with the skills and knowledge
required from the housekeeping attendants to
clean and prepare rooms for incoming guests in
a commercial accommodation establishment.
NOMINAL DURATION : 100 hours
LEARNING OUTCOMES :
At the end of this module you MUST be able to:
LO 1. Set up equipment’s and trolley
LO 2. Access rooms for servicing
LO 3. Make up beds
LO 4. Clean and clear rooms
LO 5. Clean and store trolleys and equipment
ASSESSMENT CRITERIA:
1. Identify cleaning supplies and equipment. Types and uses of correct

chemicals, equipment and procedures for cleaning various surfaces and
materials
2. Demonstrate ability to organize and carry out the complete guest room
service
3. Demonstrate ability to provide room service within the time frame required
by a commercial accommodation establishment
LEARNING OUTCOME NO. 1
SET UP EQUIPMENT AND TROLLEYS
CONTENTS:
1. Supplies and Equipment for Room Service

2. Different Kinds of Supplies for Trolleys
3. Loading Trolleys with adequate supplies
ASSESSMENT CRITERIA:
1. Cleaning supplies and equipment required for servicing rooms are

correctly selected and prepared for use
2. Supplies for trolley are accurately identified and selected or ordered in
sufficient numbers in accordance with establishment procedures
3. Trolleys are safely loaded with adequate supplies in accordance with
establishment procedures
CONDITIONS:
Student /trainee must be provided with the following:
Tools Equipment Materials/supplies
 Cleaning agents,  Vacuum cleaner  Housekeeping forms

disinfectant and chemicals
 Rubber gloves and latex  Trolley  Rooms supply and

gloves amenities
 Mops, brushes and buckets  Floor polisher  Garbage bag
 Caddy, brooms, dust pans,  Carpet sweeper  Bed and bathroom

squeegee and spray bottle linen
 Dish sponge  Laundry bag
 Protective clothing (apron)  slippers
 Cleaning and polishing  Personal hygiene kit

clothes (rugs) e.g. toothpaste,
shampoo etc.
 Toilet bowl brush and toilet  Glassware and
pump cutlery
ASSESSMENT METHOD:
1. Interview (Oral questionnaire)

2. Observation
3. Demonstration of practical skills
4. Written examination
METHODOLOGY:
1. Modular, self-paced
2. Demonstration
3. Industry immersion
4. Discussion
LEARNING EXPERIENCES
Learning Outcome 1
SET UP EQUIPMENT AND TROLLEYS
Learning Activities Special Instructions

Definition of Terms This Learning outcome deals with the
development of the Institutional
Read Information sheet 2.1-1 Competency Evaluation Tool which
 Supplies and equipment for trainers use in evaluating their
room service trainees after finishing competency of
 Safety measures on doing the qualification.
household task Go through the learning activities
Read Information sheet 2.1-2 outlined for you on the left column to
 Different kinds of supplies for
gain the necessary information or
trolleys knowledge before doing the tasks to
Read Information sheet 2.1-3 practice on performing the
 Procedure for loading trolleys
requirements of the evaluation tool.
with adequate supplies
Read information sheet 2.1-3a  Check Answers with answer
 Policies and procedures for key 2.1-1
Housekeeping services  Check Answers with answer
key 2.1-2
 Check Answers with answer
Perform Task sheet 2.1-1 key 2.1-3
 Cleaning of Trolley  Check Answers with answer
Perform Operation sheet 2.1-1 key 2.1-3a
 How to use vacuum cleaner  Evaluate task sheet using
Perform Job sheet 2.1-3 Performance Criteria checklist
 Procedure for loading trolleys 2.1-1
with adequate supplies  Evaluate operation sheet using
Perform Operation Sheet 2.1-3 Performance Criteria checklist
 How to operate polishing 2.1-1
machine  Evaluate job sheet using
Performance Criteria checklist
2.1-3
Answer Self check 2.1-1  Evaluate operation sheet using
Answer Self check 2.1-2 Performance Criteria checklist
Answer Self check 2.1-3 2.1-3
Answer Self check 2.1-3a
DEFINITON OF TERMS
TERM EXPLANATION
Chemical A product, normally in liquid form, used to clean a
surface
Clean Free from dirt; unsoiled; unstained
Deodorizer A product used to remove, disguise, or absorb odor

especially when unpleasant
Defect A shortcoming, fault, or imperfection
Disinfectant Any chemical agent used chiefly on inanimate objects to

destroy or inhibit the growth of harmful organisms
Dry cleaning The cleaning of garments, fabrics, draperies, etc., with

various chemicals rather than with water
Duvet A quilt, or comforter, usually down-filled, often with a

removable cover
Fittings Anything provided as equipment in a guest room usually

attached to ceiling, wall or floor
Furniture Movable items of furniture in a guest room, such as

chairs and tables
Grooming To tend carefully as to person and dress; make neat or

tidy
Housekeeping Cleaning and maintenance of for example, a house or

guest rooms in a hotel
Kitchenette A small kitchen or part of another room equipped for use

as a kitchen
Laundry Articles of clothing, bed linen, tablecloths or similar, that

have been or are to be washed
Manual handling The act of pushing, pulling or lifting
OHS Occupational Health and Safety. OHS refers to

„Occupational Health and Safety‟. In some countries the
term OSH „Occupational Safety and Health‟ is used. The
concept is identical and relates to workplace health and
safety policies, procedures and practices
Policy A rule, a definite course of action
Polish To make smooth and glossy, especially by rubbing or

friction, usually with a cloth and an appropriate
chemical
Procedure A particular course or mode of action
Strip To remove bed linen from a mattress
Trolley A transport vehicle used in housekeeping to move

supplies from room to room
Vacuum cleaner A household appliance for cleaning floors, carpets,

upholstery etc. by suction
Information Sheet 2.1-1
SUPPLIES AND EQUIPMENT FOR ROOM SERVICE
Learning Objectives:
After reading this Information Sheet, You Must be able to:
1. Identify different types of cleaning supplies and equipment for room
service
2. Classifying cleaning equipment
3. Enumerate the different kinds of supplies for trolley
Introduction:
The housekeeping department, in any hotel business, contributes to major

amount of profit though it is considered as an ancillary service. The simple
reason being, a customer demands a clean, tidy, and pleasing ambience.
Housekeeping generates the first impression on a guest’s mind. The

housekeeping efforts clearly show how the hotel will take care of its guests.
Housekeeping means performing all the duties towards cleaning, maintaining

orderliness, and running a house or a business property. In case of hotels, the
housekeeping duties involve maintaining the hotel to the best possible state in
terms of cleanliness, and keeping it at highly desirable ambience.
The main objectives of hotel housekeeping are the following
 To maintain overall cleanliness of the entire hotel at all times.

 To perform cleanliness duties most efficiently and effectively.
 To use good quality, safe cleaning equipment and chemicals.
 To manage laundry and linen.
 To control pests.
 To keep up the hotel with classy interior decoration.
 To take care of the furniture, fittings, and fixtures of the entire hotel.
Hotel Housekeeping – Cleaning Equipment
The housekeeping staff needs to clean various guest rooms, guest bathrooms,
and a number of public areas in the hotel. The staff needs to take the help of
various cleaning equipment while trying to keep the hotel premises to the
highest standard of appearance.
Today, there is a wide range of cleaning products available in the market.
Advantages of Cleaning Equipment
The cleaning equipment are advantageous in multiple ways
 Equally effective for general as well as tougher cleaning tasks.

 High cleaning capability.
 Reduce work fatigue and increase productivity.
 Save the time of hotel housekeeping staff.
 High maneuverability. They can reach any corner or height of the room,
which is otherwise difficult to reach.
 Eco-friendly, widely available, and easy to operate.
 They give protection from injuries occurring while cleaning when they are
handled by using proper instructions.
Classification of Cleaning Equipment
There are broadly categorized as follows:
Manual Cleaning Equipment
As the name suggests, they are used manually to keep the surfaces clean.
Some commonly used manual equipment are −
 Abrasives − they are the sharpening stones or grit papers used to polish
metal or wooden surfaces. There are various abrasives depending upon
the size of grit and adhesion of grit particles on the paper.
 Brushes − they are handheld flat brushes with bristles to dust the plain
surfaces as well as the corners. They come with non-slip handles and
stiff scratch-free bristles. They help removing stubborn dust.
 Chambermaid’s Trolley/Housekeeping Trolley − this trolley is large
enough to keep all the guest room and guest bathroom supplies in an
organized manner. It makes the housekeeping staff to move it around
and carry large number of items in one go while keeping and cleaning the
guest rooms.
 Dustbins − they are used to collect daily garbage produced in the hotel.
 Dusting Cloths − they are soft cloths used for wiping the surface dust.
 Dustpans − they are used to collect dust and garbage from the floor and
putting it into the dustbin.
 Janitor’s trolley − It is a trolley that stores cleaning supplies such as
detergents, spray bottles, dustbin, mop, and dusting cloths, all in a
compact manner. It can be moved around easily. It fulfills the challenge
of modern day housekeeping in hotels.
 Mops − There are various types of mops such as string mops, flat mops,
dust mops, and synthetic mops. Mops are generally made of flat cotton
strings or heavy-duty sponges fixed on the metal frames. The cotton
mops have high absorbing ability but need more care unlike the
synthetic mops that offer almost zero absorbing ability and very less
maintenance.
 Mop Wringer trolley − A mop bucket cart (or mop trolley) is a wheeled
bucket that allows its user to wring out a wet mop without getting the
hands dirty. The mops are squeezed between two surfaces to remove
dirty water from it.
 Scarifying machine − It is used for keeping gardens, golf courts, and
lawn in the hotel premises. It cuts through the turf, and removes moss
and dead grass. It helps grow spongy lawn. Scarifies have fixed knife
blades attached to the rotary cylinder. They cut through the grass by
which the offshoots are separated into lots of individual plants. This
helps to thicken up the turf and improve its health.
 Spray Bottles − they are used to spray water or chemical solutions on
the surface that needs cleaning. They are also used to spray water on the
delicate flowers or leaves of flower arrangement.
Electric Cleaning Equipment
As the name depicts, these equipment require electrical power to operate. They
are operated either on AC power or on the battery. Some important electric
equipment are −
 Box Sweeper − It is electric sweeper that consists of a friction brush. The

brush often is fit to revolve vertically or horizontally, when the equipment
moves on the surface. It can clean floors as well as carpets. The wider
the better is the box sweeper brush.
 Vacuum Cleaner − It is again a majorly used equipment in hotel
housekeeping. It comes with a suction motor fit in a case, a hose, and
various attachment for delicate as well as tough cleaning requirements.
 Polishing Machine − they are used to add a shine to the floors of most
frequented areas of the hotel.
 Scrubber − It is a floor care accessory that comes with handheld
electrically operated scrubber. It is used where only mopping doesn’t
suffice. It can scrub stubborn and sticky stains on the floors of
cafeterias, restaurants, lobbies, and fitness areas where people can take
food and beverages.
 Vapor Cleaning Machine − they are used where the chemical odors are
not desired. They are equipped for continuous operation. They heat up
quickly and work with low amount of moisture. They kill the beg bugs
and their eggs, the yielding a completely clean environment.
Cleaning Agents or Chemicals
Apart from water and regular detergents, the housekeeping staff also uses
cleaning chemicals, which are often available in the form of liquids, blocks, and
powders.
 Water − It is the most commonly used medium for cleaning and rinsing.
The housekeeping staff needs to use only soft water because hard water
cannot dilute detergents properly. Non-oily and non-greasy stains such
as ink stains can be removed using water.
 Vinegar − It is used in removing light stains in the bath.
 Bathroom Cleaners − they come in liquid form for easy cleaning. They
clean, descale, and disinfect the bathroom walls, bathtubs, bathroom
flooring, sinks, and showers. They often contain phosphoric acid.
 Clean Air Sprays − they are best for freshening the hotel corridors,
washrooms, bathrooms, and reception areas. These sprays remove the
pungent smell of tobacco, smoke, and organic wastes.
 Degreaser − this is mainly used in bars to remove the marks of grease
and lipstick that cannot be removed by traditional washing of glasses
and cups. Degreaser restores the surface shine and transparency of the
glasses and bowls.
 Floor Cleaners and Sealers − One of the important tasks of hotel

housekeeping is cleaning the floor periodically and keeping it sealed with
the help of sealer of the right consistency for optimum maintenance.
Some areas in the hotel are busy and bear heavy traffic such as lobby,
corridors, parking areas, restaurants, and dining halls. Their floorings
loses smoothness and shine. In such a case, the floor cleaners and
sealers are used for restoring their look and shine.
 Laundry Cleaners − they are liquid concentrates with variable amount of
peroxide that removes tough stains, bleaches the linen, and enhances its
whiteness.
A number of chemicals are used in dry-cleaning. They are camphor oil,

turpentine spirits, benzene, kerosene and white gasoline, petroleum
solvents such as naphtha blends, chloroform, carbon tetrachloride, and
liquid carbon dioxide. They remove the stains from silk tapestry without
damaging the fibers.
 Surface Sanitizers − they often come in the form of liquid concentrate.

They are water-based and sanitize the surfaces without damaging their
appearance. The sanitizers reduce the presence of bacteria to a great
extent. They come with different concentrations and fragrances.
 Toilet Blocks − they deodorize the toilets and leave them with a fresh
smell. They come with two variants: continuous action and instant
action. They contain oxidizing agents such as ozone, hydrogen peroxide,
or chlorine that removes unpleasant organic odor from the surface of a
material.
 Toilet Cleaners − they are available in liquid form containing strong
hydrochloric acid. They remove stains and plumbing scales easily, and
restore the shine of their surface.
 Carpet Cleaning Agents − Cleaning and maintaining the carpets are
important tasks of hotel housekeeping. As suggested by the Carpet and
Rug Institute (CRI), carpet cleaning is complete when the following issues
are tackled −
o Soil containment
o Vacuuming
o Spotting
o Interim cleaning
o Restorative cleaning
Carpet cleaning chemicals are often low-moisture, fast-drying cleaners

that take care of the above said issues effectively
 Swimming Pool Cleaners − they are used for cleaning the swimming
pool water. Some of them are TCCA-90 granules or tablets, SDIC,
hydrochloric acid (HCL), liquid chlorine, and alum. The pool cleaning
chemicals kill the bacterial and algae growth in the water.
The chemicals like Sodium Dichloroisocyanurate (SDIC) has 60% of chlorine

content and is used worldwide for disinfecting water. The pool cleaning
chemicals dissolve fast in water and provide quick cleaning results. The
housekeeping staff needs to take extra care while cleaning baby pools using
these cleaners.
Hotel Housekeeping - Guest Supplies
It is the most important duty of the housekeeping staff to prepare the guest
room and the other places in the hotel so that the guest is most comfortable.
Due to this, the housekeeping staff places some necessary supplies in the
guest rooms and guest bathrooms. The idea behind is, the guest need not pack
and carry each and every essential article while travelling.
As per the hotel policy, and the standard of the room, the lists of these supplies
may change. The housekeeping staff needs to ensure that those supplies are
kept in appropriate numbers and condition while preparing room for guest
check-in.
Let us see more on the guest supplies.
List of Supplies for Guest Room
The guest room supplies are considered as guest essentials. The housekeeping
staff places the following standard supplies in the guest room
 Furniture − It includes bed, bedside table, chairs, wardrobe with locker

facility, writing table, dressing table, center table, and a magazine holder.
 Bedding − It includes mattress, bed sheet, bed cover, quilt, quilt cover,
pillows, and pillow cases.
 Bedside Supplies − they include non-slip mats on the either sides of the
bed.
 Bedside Table Supplies − they involve a telephone device, and a printed
compiled list of important intercom numbers such as reception,
restaurant, and laundry of the hotel. The housekeeping staff also
provides a copy of Bible or Koran, depending upon the prior knowledge of
the guest’s religious orientation.
 Center Table Supplies −It includes room service, laundry service, and
spa and health club rate cards. It also has an ash tray and a small
decorative center piece.
 Clothing and Clothing Care − It involves bathrobe, coffee table cover,
rocking chair cover, and hangers for clothes and ties.
 Hospitality Tray − It is a small tray with compartments that holds
sachets of coffee, tea, cocoa powder, creamer, and sugar. Some hotels
also offer the sachets of condiments like black and white pepper powder,
and salt. They also keep an electric kettle, a couple of cups, saucers,
spoons, and water bottle so that the guest can make the beverage of his
choice once in a day.
 Mini Bar Supplies − It includes a small personal refrigerator filled with a
couple of soft drinks, alcoholic drinks, soda, and ice cubes. It also
involves a couple of personal servings of salted peanuts, cashew nuts, or
chips.
 Writing Desk Supplies − A writing pad, a pencil, an eraser, promotional
brochures, La carte menu, and the short list of places of historical and
commercial importance in the city for guest’s reference.
List of Supplies for Guest Bathroom
They are also considered as guest essentials. The guests are expected to use
these supplies or take them away on departure. Depending upon the type of
room, the list of supplies for guest bathroom are
 Bathroom Attachments − Bath area with shower and handheld shower

attachments, a bath tub with hot-cold water mixer and handheld shower
attachment, soap dispenser, toilet paper attachment, towel holder, and a
basin with hot-cold water mixer attachment.
 Towels − the couple of pairs of a large and a small towel each for the
guests to be used according to their requirement.
 Dustbin − A small dustbin with lid, which can be often, opened by the
foot and lined with a plastic bag from inside.
 Non-slip Foot-mat − It is often, kept near the bathtub.
 Slippers − Flat non-slip slippers for the guest.
 Mirror − A large mirror is often, fit on the wall above the basin.
 Hair Dryer − A wall mounted fixed hair dryer for the guest is kept in the
bathrooms.
 Vanity Tray − It contains small bottles of shower gel, shampoo, and
conditioner. Some hotels also provide moisturizer, shower cap, hand and
foot cream, ear buds, and a small manicure kit. It may also contain a
couple of empty glasses, disposable toothbrushes, and a small bottle of
mouthwash.
Items Provided on Request
The items provided on request are given to the guests when they ask for
them. These are the supplies apart from regular supplies required by some
guests. These are often provided as the guest expendables. Some of them are
the following
 Alarm clock
 Comb
 Crib or Cradle
 Disposable Diapers
 Disposable razor
 Electric blanket
 Electric fan
 Extra blankets
 First aid medical kit
 Handheld shower attachment
 Hearing equipment
 Hot water bag
 Iron and ironing board
 Pillow
 Potty Ring for toilet
 Raised toilet seat
 Sanitary napkins/Tampons
 Sewing kit
 Stationery items
 Wipes
SAFETY MEASURES IN DOING HOUSEHOLD TASKS
Housekeeping is not just cleanliness. It includes keeping work areas neat and
orderly; maintaining halls and floors free of slip and trip hazards; and removing
of waste materials (e.g., paper, cardboard) and other fire hazards from work
areas.
Safe Use
Risks can vary greatly. What important is, whoever has to use any
tool or piece of equipment as part of their job does so with care. To ensure safe
use, employers must orient workers and provide suitable information. They
must also check that workers have the appropriate qualifications to use
intricate tools and equipment. In addition, as part of their health and safety
strategy employers should offer orientation and training. This isn’t necessary
for basic items, but when certain tools and equipment change, orientation and
orientation improve skills and reminds users of safety procedures.
Material handling safety
Handling material is a daily function in the workplace. All too often

it is a task taken for granted, with little knowledge of or attention to the
consequences if done incorrectly.
The National Safety Council offers tips on the following:

 Power Lifting
 Protect Yourself
Use the correct hand protection; wear gloves to prevent cuts.

Wear safety shoes to prevent injury to your feet from a dropped item.
Size up the Load
A. Determine if you can carry a load comfortably; tip it on its side.

B. Get help if the load is too big or bulky for one person.
C. Check for nails, splinters, rough strapping, and rough edges.
Lift It Right
 Make sure your footing is solid.
 Keep your back straight, with no curving or slouching.
 Center your body over your feet.
 Get a good grasp on the object and pull it close to you.
 Lift with your legs, not your back.
 Move your feet to turn. Don't twist your back.
Tough Lifting Jobs
Oversized Loads
 Don't try to carry a big load alone. Ask for help.
 Work as a team. Lift, walk, and lower the load together.
 Let one person give the directions and direct the lift.
High Loads
 Use a step stool or a sturdy ladder to reach loads that are above your
shoulders.
 Get as close as you can to the load.
 Slide the load toward you.
 Do all the work with your arms and legs, not your back.
Low Loads
 Loads that are under racks and cabinets need extra care.
 Pull the load toward you, and then try to support it on your knee before
you lift.
 Use your legs to power the lift.
Power Carrying Tips
You’re Checklist
 Make sure your footing is firm.
 Ensure enough clearance at doorways to keep your hands and fingers
safe.
 Check your route for hazards.
 Take extra care at platforms, loading docks, ramps, and stairs.
 Carry long loads on your shoulders, with front end high.
 Make sure the next person has a firm grip before you hand off the load.
 When you carry with others, everyone should carry the load on the same
shoulder, walk in step, and put the load down as a team.
Back Safety Tips

 Wear the right personal protective equipment for lifting and carrying.
 Lift with your legs, not your back; pivot, don't twist.
 Get help with tough lifting jobs.
 Spend a few minutes each day before work on power warm-ups.
 Exercise regularly to keep your back strong and healthy.
 Eat right, stay slender, and cut down on stress to avoid back injuries.
MAINTENANCE OF CLEANING EQUIPMENT
Correct Maintenance of Tools and Equipment
A further part of a health and safety strategy is to maintain tools

and equipment regularly. This helps to identify safety problems before they
become a serious hazard. Only qualified people should carry out the
maintenance. They should also keep records of their inspections.
A vacuum cleaner is a device that uses an air pump to create

a partial vacuum to suck up dust and dirt, usually from floors, and optionally
from other surfaces as well. The dirt is collected by either a dust bag or a
cyclone for later disposal. Vacuum cleaners, which are used in homes as well
as in industry, exist in a variety of sizes and models— small battery-operated
hand-held devices, domestic central vacuum cleaners, huge stationary
industrial appliances that can handle several hundred liters of dust before
being emptied, and self-propelled vacuum trucks for recovery of large spills or
removal of contaminated soil.
A floor buffer is an electrical appliance that is used to clean

and maintain non-carpeted floors, such as hardwood, marble, tile or linoleum.
It is also known as a floor polisher or floor furnisher. If it is a high-speed floor
buffer with a pad it rotates at over 1000 RPM (rotation per minute). It has a
large, round scrubbing pad spinning in a circle in one direction which is
powered by a small motor, usually directly over the center of the pad.
Management
There is one important way to follow the rules and to manage the
safe use and maintenance of tools and equipment. This is to assess and control
the risks.
Employers should conduct Risk Assessments that cover the setting

up, use and maintenance of tools and equipment at work. The risk assessment
process must identify the environments in which workers will use the tools and
equipment; any local conditions that may affect safety; and how the workers
will actually use each item in practice.
Risk assessments such as these let employers know what

orientation and training they need to run. The assessments also show what
information employers must make available in the form of posters, user guides
and Safety Signs.
By limiting risks in this way, employers have some control over potential
hazards. Specifically, employers should:
Place guards on machinery to protect fingers and limbs.

 Ensure that system controls have appropriate warning devices.
 Insist staff wear personal protective clothing as necessary.
 Arrange for maintenance when equipment is safely shut down and not in
use.
General Rules in the Use of Cleaning Equipment
1. Check electrical appliances and equipment before use. Check if there are
frayed wires, loose plugs ad connections. Never use any appliance that is
defective.
2. Handle equipment with care and make sure it does not bump on hard
surfaces.
3. Clean and store equipment in their custodial room immediately after use.
4. Empty dust bags of dry vacuum cleaners before they overload and after
each use.
5. Follow manufacturer’s operating instruction.
6. Schedule a regular check-up of equipment to prevent serious breakdown.
7. To avoid electric shock or short circuit, do not expose equipment to rain
or water. Store them indoors to protect them from getting wet. Electrical
equipment should never be used in wet surfaces.
Self – Check 2.1-1

Multiple choice: Encircle the correct answer
1. Which of the following equipment is not qualified as manual cleaning

a. Brush
b. Mops
c. Vacuum cleaner
d. Dustpan
2. It includes mattress, bed sheet, bed cover, quilt, quilt cover, pillows, and
Pillow cases
a. Furniture
b. Bedding
c. Bedside table supplies
d. Clothing and clothing care
3. The items provided on guest request that are often expendables except for
a. Baby cot/crib
b. Iron and ironing board
c. Towel
d. Disposable razors
4. It is the most commonly used medium for cleaning and rinsing

a. Vinegar
b. Water
c. Bathroom cleaners
d. Laundry cleaners
5. They are liquid concentrates with variables amount of peroxide that

removes tough stains, bleaches and linen and enhances its whiteness
a. Laundry cleaners
b. Bathroom cleaners
c. Floor cleaner and sealers
d. Surface sanitizer
ANSWER KEY 2.1-1
MULTIPLE CHOICE
1. C
2. B
3. C
4. B
5. A
TASK SHEET 2.1-1
TITLE:
CLEAN TROLLEY
PERFORMANCE OBJECTIVE:
To fulfill the requirements of this task the trainee must be able to perform the proper
cleaning of trolley. Check if it is clean, presentable and safe to use. Do this task within 1
hour
Supplies/Materials:
 Clean cloth (dry and wet)

 Spray bottle
 All-purpose cleanser
 Soft broom
 Dusting cloth
 Trolley supplies (linens & towel, paper products, cleaning supplies, bath products
and amenities)
Steps/Procedures:
1. Empty the trolley/ unload all the supplies
2. Check for any broken parts
3. Clean it by dusting and wiping any stains. Use appropriate cleaning agent
4. If cleaning is done, prepare the supplies to be loaded in the trolley
5. Place the items according to their weight: heaviest items at the bottom and lighter
items at the top section of the trolley
6. Take the trolley to the assigned duty floor
Assessment Method:
 Use Performance Criteria checklist 2.1-1
 Observation
 Demonstration of Practical skills
 Oral questioning
PERFORMANCE CRITERIA CHECKLIST 2.1-1

Cleaning of Trolley
CRITERIA YES NO
Did you…
1. Empty the trolley / unload all the supplies
2. Check for any broken parts
3. Properly clean and use appropriate cleaning

agent
4. Prepare the supplies to be loaded
5. Place the supplies accordingly
6. Take the trolley to the assigned floor or store it

in designated area
OPERATION SHEET 2.1-1
TITLE:
OPERATE VACUUM CLEANER
To fulfill the requirements of this Job sheet you are asked to operate a vacuum cleaner
for 1 hour
SUPPLIES/MATERIALS:
 Equipment manual from the supplier
EQUIPMENT:
 Vacuum cleaner
Parts of Vacuum: Handle,button,tube,body,on/off switch, dust release button,
dustbin, brush release button and floor carpet brush
STEPS/PROCEDURES:
1. Check for the availability of the equipment
2. Check if it is functional no frayed cords or other safety problems
3. Ensure all the vacuum accessories that need to be used are available
4. Examine the area of the vacuum where it deposits dirt. In older vacuums, this is a
bag. In new ones it is often a removable and reusable canister. If the bag is full,
you need to change it; if it is a reusable container it should be emptied as often as
possible. If the deposit area is full the vacuum won't be able to pick up dirt
effectively
5. Check the vacuum's height. Most vacuums have an adjustable indicator for
carpets of various lengths. If your vacuum has one, make sure it is set to the
appropriate length for your carpet. If it is set too high it won't have enough
suction and if it is set to low it won't have enough airflow.
6. Move all of the smaller items out of the vacuum's way. Even if you don't plan to
move the furniture when you vacuum, such as ottomans and coffee tables, you
can remove the smaller items easily.
7. Turn the vacuum on and push the vacuum forward and backwards over your
carpet, in slow, even strokes. If you move the vacuum too quickly it won't pick up
dirt as well.
8. Use the vacuum's attachments such as the simple hose with exchangeable ends,
to clean corners and under the edges of furniture. Most vacuums have a series of
attachments for these sorts of jobs. It is a good idea to do this extra bit of cleaning
so the normal airflow of your room doesn't push unwanted dirt into your newly
cleaned areas.
ASSESSMENT METHOD:

 Observation
 Demonstration
HOW TO USE A VACUUM CLEANER
CRITERIA YES NO
Did you…
1. Check for the availability of the equipment
2. Check if it is functional
3. Availability of vacuum accessories
4. Examine the area of the vacuum where it

deposits dirt
5. Check the vacuum's height
6. Move all of the smaller items out of the vacuum's

way
7. Turn the vacuum on and push the vacuum
forward and backwards
8. Use the vacuum's attachments
INFORMATION SHEET 2.1-2
DIFFERENT KINDS OF SUPPLIES OF TROLLEY
1. Position/Prepared the trolley as per standard like bed sheets in
one shelf, towels in another, bathroom amenities in a separate
drawer.
2. Identify kinds of trolley supplies
3. Explain Standard operating procedure for setting the trolley
Introduction:
Supplies must be accurately identified and selected in sufficient numbers in

order to service all necessary rooms. It is a waste of time to have to return to
the housekeeping area for extra stock during cleaning and service duties.
It is a standard industry requirement that nothing that is not part of the
original design of the trolley is allowed to hang from the trolley such as plastic
or other bags. Hanging extra items off the trolley certainly spoils and cheapens
the appearance of the trolley as well presenting a possible obstruction or
hazard. The trolley may be fitted with one or two large bags that are part of the
original design – one bag for used linen and one bag for rubbish
Housekeeping – Trolley or Maids cart setting
 Houseman / Housemaid sets his trolley as per the standard, like bed
sheets in one shelf, towels in another, bathroom amenities in a separate
drawer.
 Maids cart can be compared as a giant tool box, it should be stocked
with all the required amenities to complete a complete shifts room
cleaning.
 The maids cart should be spacious enough to carry all the required
supplies for one shifts work.
 The cart should be light weight, easy to clean and easily maneuverable.
 The cart has to be always well organized and well stocked before starting
each shift.
 A well-stocked maids cart will avoid unnecessary trips to the floor
pantry.
 The amount of supplies loaded on to the cart depends upon the number
of rooms, type of rooms to be serviced on the assigned floor.
 The carts are normally stocked from the floor pantry.
 Never over stock or under stock the cart: Overstocking will increase the
risk of accidents or damage to the supplies. Whereas under stocking can
slow down the efficiency of cleaning because of the regular trips to the
floor pantry to collect the required items.
 Record the items loaded on the cart on the Room assignment sheet.
Few examples of supplies loaded on the maid’s cart:
 Shampoo
 Moisturizer
 Mouthwash
 Foam bath
 Sewing kit
 Shower cap
 Shoe shine
 Detergent
 Loofah
 Disposal bag
 Toilet rolls
 Tissue box
 Soap dish
 Bath towel
 Hand towel
 Face towel
 Bathmat
 Bed spread
 Pillow covers etc.
The cleaning supplies are kept is a separate hand caddy, Below are few items
stocked on the hand caddy.
1. Toilet cleaning solution

2. Bowl brush
3. Toilet brush
4. All-purpose cleaner
5. Cleaning clothes
6. Rubber gloves
 On one end of the cart there will be a bag for storing the dirty / soiled
linens.
 There will be a garbage bag in one corner of the maids cart with a lid on
it.
 Once the shift is over the maid’s cart / maids’ trolley to be moved back to
the floor pantry and all the shelves to be locked.
The efforts of housekeeping speak for themselves. The result of sincere as well
as faux housekeeping efforts are noticeable. The housekeeping staff needs to
execute cleaning and maintenance tasks at various places inside the hotel. The
most important task is cleaning and maintaining guest rooms and guest
bathrooms. The guests assess the cleanliness in this area critically.
By following the best cleaning and maintenance practices, the housekeeping

staff can contribute to retain the satisfied guests as well as to generate new
guests willing to repeat their visit to the hotel. This brings in more revenue to
the hotel business. To perform towards guest satisfaction and work
productivity together, the housekeeping staff needs to structure the cleaning
and maintenance procedures and follow them appropriately.
Setting Chambermaid’s Trolley

The chambermaid’s trolley can be viewed as a large tool box on wheels to aid
the hotel housekeeping staff. It has a number of compartments and shelves of
various sizes. This trolley is filled with the supplies from the housekeeping
supplies store at the end of each shift so that the next shift staff can access it
immediately.
The staff considers the following points while loading chambermaid’s trolley.
 Loading the trolley with adequate supplies depending upon the number
and types of the rooms on the floor.
 Avoiding to overload the trolley that may lead to any accidents.
 Avoiding to underload the trolley that may lead to make unnecessary
trips to supplies store.
SOP for Setting the Chambermaid’s Trolley
The SOP is given as follows −
 Empty the trolley.

 Check rapidly for any broken parts.
 Clean it by dusting and wiping any stains.
 Place the items according to their weight: heaviest items at the bottom
and lighter items at the top section of the trolley.
 Place the linen for different purpose separately.
 Close the lids of cleaner bottles and liquid cans tightly.
 Record the numbers and types of the items loaded in the trolley for the
rooms.
 Collect the room keys.
 Take the trolley to the assigned duty floor.
 Park it outside the room such that the linen side faces outside and the
room entrance is blocked.
Self- Check 2.1-2
TRUE or FALSE: Write the word True if the information is correct and False if
it is incorrect
_________1.Houseman / Housemaid sets his trolley as per the standard, like

bed sheets in one shelf, towels in another, bathroom amenities in a separate
drawer.
_________2. Over stocking can slow down the efficiency of cleaning because of
the regular trips to the floor pantry to collect the required items.
_________3. Record the items loaded on the cart on the Room assignment sheet
_________4.Trolleys should be stocked with all the required amenities to

complete shifts room cleaning.
_________5. The cleaning supplies are kept in a separate
MULTIPLE CHOICE: Encircle the correct answer
1. Below are few items stocked on hand caddy except for

a. Toilet rolls
b. Toilet cleaning solution
c. Bowl brush
d. Toilet brush
2. Which is NOT part of SOP standard for setting the trolley

a. Park it outside the room such that the linen side faces outside and
the room entrance is blocked
b. Clean it by dusting and wiping any stains
c. Place the items according to their weight
d. None of the above
3. Person responsible for setting up a trolley

a. Room attendant
b. Linen clerk
c. Chambermaid
d. All of the above
4. What are the supplies loaded in a trolley

a. Hygiene kit
b. Bottled water
c. Linens
d. All of the above
5. It is the most important equipment for Housekeeping because it is a

place to carry all supplies needed to clean the rooms
a. Floor sweeper
b. Vacuum cleaner
c. Trolley
d. Polishing machine
ANSWER KEY 2.1-2
TRUE or FALSE
1. True
2. False
3. True
4. True
5. True
MULTIPLE CHOICE
1. A
2. D
3. D
4. D
5. C
Information Sheet 2.1-3
LOADING TROLLEYS WITH ADEQUATE SUPPLIES
1. Handle the trolley safely to avoid injuries
2. Identify different types of trolley, containers and bins
3. Discuss the importance of using a trolley
Introduction:
Housekeeping trolley is one of the most important equipment for room
attendants because it is a place to carry all supplies needed to clean the
rooms.as an attendant, you must understand how to handle and load trolleys
correctly because trolleys are large items and when fully loaded can be
extremely heavy.
When loading the trolley ensure it is loaded safely and does not prevent any
danger to others.
The guide to handling a trolley safely
Trolleys give employees a helping hand to move heavy objects and loads from A
to B. Where possible everyone should avoid manual handling loads to help
reduce workplace accidents. If you’re using a trolley, or are managing
employees using trolleys at work, it’s crucial you are diligent and take the
necessary precautions for ultimate workplace safety.
So, we’ve put together a super-quick but informative guide on how to properly
handle a trolley. Note: This guide offers tips and advice on the safe handling of
a trolley. For more detail on how to handle trolleys safely, please seek advice
from your supplier.
General advice for safe handling
A huge 58% of workers are unaware of basic health & safety rules.
So, before handling a trolley, there are a few things which must be considered
to avoid mishandling of the equipment which could result in injury.
Its best practice to carry out a Risk Assessment which involves answering a few
simple questions. A Risk Assessment is a careful examination of what, in your
work, could cause harm to people – and should be carried out by employers. In
relation to the topic of manual handling - the first question is always the same
(regardless of the moving task).
Can the load be moved easily without the need for manual handling?
If the answer is no, then the following considerations should take place:
 Is the trolley designed for the task in hand & can the load be moved
safely without risk of personal injury or damage to the load or property?
 Is the proposed route clear of obstructions?
 Are the ground conditions suitable to allow the trolley to move
unencumbered?
 Equipment mustn’t be handled when under the influence of drugs or
alcohol, have a serious injury or feelings of tiredness
 The trolley should only be used by those deemed capable of dealing with
the load. What may be safe one person may not be safe for another.
 Where applicable ensure the brakes are on when the trolley is stationary
particularly on sloping ground.
 Never attempt to lift a load that you don’t think you or your equipment
can manage – get help or split the load
 Always wear suitable loose-fitting clothing and safety footwear. Make use
of personal protective equipment where appropriate
 Never intentionally create large loads when a number of small loads is a
safer alternative
 Ensure the employee is capable of moving the trolley
 Make sure the operator can safely load and unload the trolley (anything
over 25kg they may need assistance – depending on the operator)
 A loaded trolley should never be left unattended
 Check the condition of the trolley before use
Techniques for safe handling of a trolley
When it comes to handling the trolley, there are various points the operator
must be mindful of to ensure safe use, these include:
 Be wary of slopes
There’s potential risk of the trolley tipping over on a slope. Ensure that the load
is evenly distributed and you always have a firm grip on the trolley. Be aware
that the trolley may tip if the slope is too steep and the load is too heavy.
 Applying force
The force needed to move a loaded trolley is roughly 2% of the total weight.
This will depend other factors like the surface, type of wheels and strength of
the operator. You can apply more force by leaning your body weight into the
load, making the work easier.
 Dealing with uneven surfaces
You’re likely to come across difficult and uneven surfaces when pushing your
trolley. Softer ground, like sand or mud, will likely need more force. Make sure
you are using the correct casters for the surface to avoid accidents.
 Loading the trolley
Only load items onto the trolley which you know you can do without injury. If
too heavy, ask for assistance from another employee.
 Unloading the trolley
When unloading the trolley, carefully drop the load onto the platform. To do
this safely, lower the load gently and from a low height.
Caring for your trolley

If you take proper care of your trolley, it will remain in its best and safest
condition. Here are a few tips to take note of:
 Trolleys should all have wheels which have been checked for quality and
replaced if worn out as manual handling regulations state that any
handling equipment must be maintained on a regular basis.
 Keep your trolley clean and in the best possible condition by keeping it
safe in a clean and dry location. Checking for cracked or damaged welds
 The trolley should never be loaded above the recommended weight.
Always seek advice from the supplier which trolley would be best suited
for the job.
Different Types of Containers, bins and Trolleys used in Housekeeping
For the smooth day to day operations housekeeping staff should be given
appropriate containers, bins and trolleys in order to carry, transport,
collect different items.
Below are some list of such items required for efficient and easier
housekeeping jobs.
Mop-wringer trolley:
This piece of equipment consists of mop and one or twin buckets with an
attached wringer all mounted on a trolley with wheels. It may have a provision
for holding cleaning agent as well as a trash bag.
Linen trolley:
These are used for the transfer of clean linen from the laundry to the linen
room or from the linen room to the floor pantries.
Hand caddies:
Also called ‘cleaners’ boxes’, these were originally made of wood or metal but
are nowadays usually made of plastic. They consist of a box with a handle and
fitted tray.
They are used by room attendants for carrying cleaning supplies from room to
room for guestroom cleaning. After each shift, they must be cleaned and
topped up with replacement supplies for use in the next shift.
Carts and trolleys:
These are more useful than hand caddies when a large amount of supplies and
items are to be carted or replaced. They are ideal for the efficient removal and
carriage of smaller pieces of cleaning equipment, cleaning agents, linen and
rubbish.
Such carts and trolleys eliminate the time wasted in assembling equipment at
the work location or moving them from one place to another.
Maid’s cart / Room attendant’s cart:
Maid’s card is one of the most important equipment used by the housekeeping
room attendants for their daily cleaning activities.
Also called a room attendant’s trolley, maid’s cart or chambermaid’s trolley,
this is perhaps the most significant piece of equipment in the housekeeping
department. It is like a giant tool box; stocked with everything necessary to
service a guestroom effectively. Note: Trolley and Maids carts Setting.
These carts are made of metal or wooden frames with multiple wooden
partitions and shelf's. The cart should be spacious enough to carry all the
supplies needed for a Room Attendants to complete half a day’s room
assignments.
Since the cart is large and may be heavily loaded, it must be easily
maneuverable and fitted with wheels at one end and castor-wheels at the
other. The cart should be well organized so that the HK staff do not have to
waste time in searching for supplies or make frequent trips back to the supply
room.
Regular Buckets:
Normally made out of plastic or galvanized iron. Being lighter in weight, quieter
to use and easier to clean plastic buckets are widely popular and commonly
used in housekeeping.
Another variety of buckets have two sections one for rinsing and another
attached with a wringer device, It is important that the wringer device can be
detached for easy cleaning and maintenance.
Twin buckets:
Twin buckets are placed on a low trolley which is fitted with brushes to rinse
more effectively each time. Larger buckets should have castor wheels and these
wheels must be kept free of hair, fluff and dust.
Buckets should be thoroughly washed after each use, while washing them
wash inside out then allow to dry before storing them in the appropriate place.
Dust pan:
These are used along with a broom or brush for gathering dust. They are
normally made of either plastic or metal, being durable and less expensive
plastic dust pans are the usual choice these days.
Dust pans with long handles that eliminate stooping are ideal choice. In order
that the dustpans are effective, the edge in contact with the floor must be
thin, sharp and flat.
Always empty the dustpans after each use and wash and dry then as and when
required. While storing make sure that they are not resting on their flat edge,
as it will wear out and warp so that the pan becomes inefficient.
The Ideal way to store dustpans is by suspending them from a hook or lying
horizontally, sideways.
Different types of Dustbins:
Dustbins for guestrooms:

These bins may be made of plastic or wood. Some properties also use jute or
wicker bins. Individual dustbins in guestrooms may be lined with a disposable
inner lining made of recycled paper or plastic.
Guestroom waste bins must be emptied and wiped daily. They must be washed
and dried as and when require normally once in a week.
Dustbins for service rooms or floor pantry:
These are used to collect waste from guestrooms, brought in by the

room attendants’ carts. The carts contain a sack called the trash bag for
guestroom trash.
Floor pantry should have 2 types of bins, A metal bin for disposing of ash from
guestroom ashtrays and a plastic or thick paper bin for other types of trash.
Dustbins for public areas :

These bins may have a creative design since they are constantly on view. They
should be emptied daily and kept neat & clean from outside all the time.
Dustbins for waste-collection areas:
These are usually located outside the main building and are hidden from view.
These bins should be kept covered and emptied at least every alternate day.
Sani-bins:
These are metal or plastic bins with lids. They are found in toilets for the
collection of soiled sanitary pads / napkins. They should be lined with plastic
or paper bags for easy cleaning. The bins must be emptied and wiped daily for
hygienic reason.
Disposable paper bags (Sani-bags) should be provided in the guests’ toilets for
wrapping sanitary pads, before disposing in the sanitary bins.
Spray bottles:
These are lightweight containers that deliver a fine mist or cleaning solution
through a fine nozzle, particularly used for spray cleaning. It is essential that
the nozzle is properly adjusted and free from any blockage.
The nozzle must be kept clean, by spraying clean, pure water through it after
every use.
How Great is the Role of Trolleys?

Do you use a trolley to do your housekeeping? Here’s why you should!
Housekeeping is one of the crucial ingredients of success when it comes to the

hospitality businesses. It may often go unnoticed as compared to the work of
managers but without the housekeeping staff there won’t be cleanliness, the
factor often considered to be the decisive one in guest and customer
satisfaction. It can be stressful and exhausting, especially when there’s poor
planning which immediately affects productivity, though the lack of suitable
equipment certainly slows things down as well. A great example would be the
lack of trolley for housekeeping, the piece of equipment designed for
efficiency.
This being said, it’s important to acquire the needed carts, but knowing the
wide variety available at stores there are things to be considered to make the
right choice, otherwise there’s the risk of negatively affecting the employee’s
work routine.
Features to Assess
The reason trolleys are the basics for the housekeeping department is the fact
they’re created to have everything the employees need at hand instead of
having to do countless trips back and forth to the supply closet, so the
outcome would be better economization of time and an increase in productivity
at the benefit of the whole company or hotel. In other words, what you invest
now in equipment would later pay off in job well done, and as a result
positively affect profits. To be able to decide on the exact trolley for
housekeeping needed, out of a wide range of options, you have to first calculate
the best size that would suit the area where cleaning will take place, thinking
of the ease of mobility through the corridors and rooms, as well as the spacing
between shelves, the amount of cleaning supplies and their type.
Moreover, it’s crucial to look into the capacity of the specific design, followed by
the flexibility for more versatile supplies (e.g. linen collection, mops, paper
towels), and tool organization. Having in mind time is money a trolley wouldn’t
serve much if one has to waste time in trying to find a certain tool or cleaning
product. Speaking of waste, a useful cleaning cart would be one that has a
separate garbage compartment also, along with a detergent chamber and
restock shelf to further cut down on the trips to get the necessary supplies and
allow employees to carry out quality work much faster.
Bearing in mind the load can be heavy, more so when carried from room to
room, the housekeeping trolley has to be sturdy so the materials it’s made of
have a say in the choice too. To be sure you buy quality created to serve time
and time again, look for construction made of strong materials such as
aluminum and reinforced polymer. In terms of properties, you might find the
smooth and easy-to-clean surface, casters with brakes, organizers, plastic
buckets and adjustable compartments handy but don’t forget the wheels and
the handles either as they are responsible for carrying the load around. In case
you require more accessories, the solution would be to look for more advanced
carts that can fit everything you need in the design, or opt for a customized
alternative.
The Much-Needed Benefits
Now that you know how to pick, it’s nice to give the benefits a thought to
convince you as to why buying a trolley for housekeeping is the right
investment. Starting from the flexibility of carts with a greater number of
shelving and compartments, they make it easy for the staff to carry a greater
volume of items, not strictly cleaning supplies but supplies needed for the
rooms too so again there’s the time factor. When there are cuts in the labor
costs and a boost in productivity, naturally the revenue rises. Though they’re
meant for cleaning, they wouldn’t do much good unless they’re easy to clean
which is exactly what you get with the easy-to-clean surface and zipped
garbage bags; imagine a cleaning cart that’s a nightmare to clean afterwards!
The lightweight yet sturdy design, ergonomic handles and compartments to

store items safely are all aspects that make the trolleys secure and easy to
operate and when there’s secure material handling equipment, there are lesser
risks for accidents and injuries, as well as damages to the equipment.
Assessing the Disruptions
Even when the suitable trolley for housekeeping is acquired, it wouldn’t do the
staff much favor unless it’s stocked properly. This refers both to the quantity
and the type of supplies needed to get all the cleaning and housekeeping work
done; when it isn’t poorly stocked, employees wouldn’t have to run for supplies
and leave the cart unattended. Since it’s also connected to the safety of the
staff, it’s recommended to do some training as soon as the new equipment
arrives, to show the best ways to stack it up without doing it in such a manner
that would pose the threat of accidents, like placing the heavy items on the top
shelves instead of the bottom or misplacing them from their rightful
compartments.
In case the trolley can’t hold up as much as there’s a load to carry, it’s best to
avoid overloading and do the refill in between shifts or after a break. Likewise,
consider it as housekeeping etiquette to always position the cart next to the
wall and out of the way of guests and customers, otherwise the path is
obstructed. If some of the items are too heavy, it’s better to learn how to pick
them up correctly and ask for help, if necessary, to avoid MSDs same as with
doing the right movements when cleaning knowing how physically straining it
can be. Additionally, it’s essential that there’s a bigger stock of towels and linen
because the last thing you need is housekeeping being late due to a lack of
either of these.
Time is of the essence, so the staff should be distracted the least possible with
extra tasks. Finally, the training also must consist of learning how to do
regular check-ups to make sure the trolley is in order; this way not only would
the employees prevent accidents from happening, but they’d notify an issue as
early as possible, enabling a timely repair. To sum it up, trolleys are crucial for
successful housekeeping!
Self- Check 2.1-3
1. These are used along with broom or brush for gathering dust. They
are normally made of either plastic or metal.
a. Dust pan
b. Trolley
c. Dust bin
d. Sani bin
2. These are lightweight containers that deliver a fine mist or cleaning

solution through a fine nozzle, particularly used for spray cleaning.
a. Spray bottle
b. Linen trolley
c. Handy caddy
d. All of the above
3. It helps to move heavy objects and loads from one place to another.
a. Bucket
b. Trolley
c. Mop wringer
4. It is a way of caring for trolley

a. Keep your trolley clean and in best possible condition
b. Trolleys should all have wheels
c. The trolley should never be loaded above the recommended
weight
d. All of the above
5. These are used for the transfer of clean linen from the laundry to
the linen room or from the linen room to the floor pantries.
a. Linen trolley
b. Caddy
c. Maids cart
ANSWER KEY 2.1-3
MULTIPLE CHOICE
1. A
2. A
3. B
4. D
5. A
Information Sheet 2.1-3a
Policies and procedures for housekeeping services
Learning objectives:
After reading this information sheet, you must be able to explain enterprise
policies and procedures for the provision of housekeeping services
Introduction
Each organization will have its own policies and procedures. To begin with, it
important to define what policies and procedures are:
 Policy – rule or code of conduct
 Procedure – step by step instruction.
Policies and procedures are very important and must be adhered to. They help
to ensure the health, safety, security and privacy of the organization, its staff
and guests, including their assets and belongings.
Examples of policies and procedures
 Zero tolerance of theft.
 Guest room doors must be open whilst cleaning is in progress
 Protective clothes to be worn when cleaning
 Guest information is confidential.
Examples of housekeeping policies
 Zero tolerance of theft.
 Guest room doors must be open whilst cleaning is in progress
 Protective clothes to be worn when cleaning
 Guest information is confidential.
Examples of housekeeping procedures
 Accessing a room
 Making a bed
 Cleaning a window
 Cleaning a bathroom
 Mopping a floor
 Handling lost property.
Housekeeping will normally have more policies and procedures than most
departments in a hospitality business because of:
 The nature of the work
 The need for detailed consistency in performance of all tasks
 Safety and security priorities.
Who creates policies and procedures?

Policies and procedures may be created by:
 Housekeeping department – for specific use in that location
 Head office – for use throughout the chain of properties
 Manufacturers – to identify the correct methods for use and
maintenance of products.
Types of policies and procedures
Policies and procedures in housekeeping normally relate to the correct
handling, use, cleaning, storage and use of protective items relating to:
Equipment – housekeeping cleaning equipment including vacuum
cleaners, waxing machines, trolleys
 Chemicals – including all cleaning products and items used to clean
including cloths, rags, mops
 Furnishings – bedding, tables, couches, kitchens, televisions, carpets
 Fittings – lights, electrical appliances, air conditioners
 Clothing – uniforms and protective clothing.
Communicating policies and procedures
It is important all staff understand the policies and procedures that relate to
their job. It is the responsibility of both management and staff to ensure these
are understood. There are a number of ways management can communicate
policies and procedures including:
 Job Descriptions
 Training sessions
 Standard Operating Procedures
 Checklists and Task Sheets
 Observation by colleagues
 Supervision and instruction by management
Self- Check 2.1-3a
1. Who create policies and procedures?

a. Manufacturers
b. Housekeeping department
c. Head office
d. All of the above
2. Rule or code of conduct

a. Policy
b. Procedure
c. Housekeeping
d. Owner
3. Step by step instruction

a. Policy
b. Manufacturer
c. Procedure
4. Examples of housekeeping procedures

a. Accessing a room
b. Making bed
c. Handling lost property
d. All of the above
5. Examples of policies and procedures except

a. Zero tolerance of theft.
b. Guest room doors must be open whilst cleaning is in
progress
c. Protective clothes to be worn when cleaning
d. Handling lost property
ANSWER KEY 2.1-3a
MULTIPLE CHOICE
1. D
2. A
3. C
4. D
5. D
TASK SHEET 2.1-3
TITLE:
LOAD TROLLEYS WITH ADEQUATE SUPPLIES
To fulfill the requirements of this task the trainee must be able to perform the
procedure for loading trolleys with adequate supplies within 30 minutes
Before leaving the housekeeping office or linen store it is vital that you have all the
necessary supplies on your housekeeping trolley. It is always advised to do a last check
to ensure you have everything you need
Supplies/Materials:
 Trolley
 Linens and towel
 Paper products (toilet paper, paper towels, tissue boxes)
 Cleaning supplies (spray bottle, all-purpose cleaner, cloth/rugs, sponge, toilet
brush)
 Bath products (shampoo,soap,conditioner and body lotion)
 Dental kit (toothbrush, toothpaste and dental floss)
 Hygiene kit (comb and razor)
 Amenities (coffee, sugar, creamer)
 Glassware and cutlery
 Laundry and trash bag
 Housekeeping forms
Steps/Procedures:
1. Check for empty, clean and functional trolley
2. Prepare all the necessary supplies and materials to be loaded
3. Stock items in their designated place. Arrange the items according to their
weight: heaviest items at the bottom and lighter items at the top section of the
trolley
4. Start stocking a cart from the bottom up, beginning with linens and towels, then
paper products, and ending with amenities and cleaning supplies.
Assessment Method:
 Observation
 Demonstration
CRITERIA YES NO
Did you…
1. Check for empty, clean and functional trolley
2. Prepare all the necessary supplies and materials

to be loaded
3. Stock items in their designated place
4. Arrange the items according to their weight

OPERATION SHEET 2.1-3
TITLE:
Operate A Polishing Machine
To fulfill the requirements of this operation sheet you are asked to operate polishing
machine and demonstrate the proper way of operating the equipment within 1 hour.
SUPPLIES/MATERIALS:
 Equipment manual from the supplier
EQUIPMENT:
 Polishing machine
Use: Floor polishers are ideal for shining up a floor. It tends to be heavy and can
run off on their own if they are not held firm and secure. Because the placement
of the handle determines the direction the machine goes in, it will take some
practice to adequately work the machine
Parts: operation control, handle tube, power cord, transport wheels, metal
housing and pad
STEPS/PROCEDURES:
1. Lock the handle in an upright position, then lay the polisher back on a hard
surface.
2. Install the brush and reposition the machine upright. Plug it in
3. Lower the handle to your waist and lock it in place. Balance the machine on the
brush. Turn it on.
4. Start polishing the floor at the back wall and move backward toward the center of
the room.
5. Lower the handle to go left and lift the handle to go right. Let go of the handle to
stop.
6. Turn the machine off when finished. Unplug it. Remove and clean the brush.
Rewind the power cord and put the machine away.
ASSESSMENT METHOD:
 Use Performance Criteria checklist on How to operate polishing machine

 Observation
 Demonstration
CRITERIA YES NO
Did you…
1. Lock the handle in an upright position

2. Install the brush and reposition the machine
upright
3. Plug in
4. Lower the handle to your waist and lock it in
place.
5. Turn on the machine
6. Start polishing the floor at the back wall and
move backward toward the center of the room
7. Lower the handle to go left and lift the handle to
go right. Let go of the handle to stop.
8. Turn the machine off and unplug
9. Remove and clean the brush
10.Rewind the power cord and put the machine

away
EVIDENCE PLAN
Competency Standards: HOUSEKEEPING NC II

CLEAN AND PREPARE ROOMS FOR INCOMING
Unit of Competency
GUESTS
Ways in which evidence will be collected:
Written Test
Demonstrati
Questioning
Portfolio
on with
The evidence must show that the candidate…
1.Supplies and Equipment for Room Service  
2.Different Kinds of Supplies for Trolleys  
3.Procedure for Loading Trolleys with adequate supplies  
4.Different information requiring Room Service  
5.Accessing rooms according to Security Procedures  
6.Procedure on Checking for damage of Room, Beds, Mattresses
 
Linen and pillow
7.How to Segregate items with stains  
8.Bed Making  
9.Order in Room Cleaning  
10.Steps on Cleaning Furniture, Fixtures and Fitting  
11. Kinds of Room Supplies  
12.Responding and Reporting of Rooms Incident  
13.Procedure of Cleaning of Trolleys and Equipment  
14.Ways on Proper Item Storage  
15.Checking and Replenishing of Supplies and Items  
16.How to Request Additional Housekeeping Services  
17.Turn Over Procedure  
NOTE: *Critical Aspects of Competency in Italic
Prepared by: Cindy S. Esmilla Date:
Checked by: Date:
DEMONSTRATION with Questioning
Candidate name: Sean Colin

Assessor name: Cindy Esmilla
Project-Based Assessment: Clean and Prepare Rooms for Incoming
Guests
Qualification: HOUSEKEEPING NC II
Date of assessment:
Time of assessment:
Instructions for demonstration
Given the necessary materials, tools and equipment, the candidate must be able to
identify the cleaning supplies, room supplies and equipment required for servicing rooms
Materials and equipment:

 CBLM and TR
 Trolley
 Cleaning supplies
 Room supplies
 Trolley supplies (linens & towel, paper products, cleaning supplies, bath products
and amenities)
 Vacuum cleaner
OBSERVATION  to show if evidence is

demonstrated
During the demonstration of skills, did the
Yes No N/A
candidate:
1.*Supplies and Equipment for Room Service   
2.Different Kinds of Supplies for Trolleys   
3.Procedure for Loading Trolleys with adequate supplies   
4.Different information requiring Room Service   
5.Accessing rooms according to Security Procedures   
6.Procedure on Checking for damage of Room, Beds,
  
Mattresses ,Linen and pillow
7.How to Segregate items with stains   
8.Bed Making   
9.Order in Room Cleaning   
10.*Steps on Cleaning Furniture, Fixtures And Fitting   
11.*Kinds of Room Supplies   
12.Responding and Reporting of Rooms Incident   
13.Procedure of Cleaning of Trolleys and Equipment   
14.Ways on Proper Item Storage   
15.Checking and Replenishing of Supplies and Items   
16.How to Request Additional Housekeeping Services   
17.Turn Over Procedure
The candidate’s demonstration was:
Satisfactory  Not Satisfactory 
DEMONSTRATION INSTRUCTIONS
For the Trainee:

Given the necessary materials you are required to demonstrate
 How to clean the trolley

 Proper procedures on loading trolleys with adequate supplies
 How to use a vacuum cleaner
 How to operate polishing machine
Time duration: 4 hours
The following tasks should be accomplished:

 Before starting the task, identify what are the cleaning supplies and
equipment’s and important materials to be used.
 Follow in-house requirements and policies in relation to cleaning
 Vacuum floors and other areas
 Replenish trolley supplies according to procedure in loading of trolley
supplies
 Check operational readiness of all items and equipment
 Clean and store trolleys
For the Trainer:
• The institutional assessment will cover the learning outcome: Clean and
prepare rooms for incoming guests
• The assessment method is based on the evidence plan and this include
1. Demonstration with questioning
2. Written Test
3. Observation
• The trainer will give feedback at the end of the assessment.

the feedback shall indicate:
1. Competent
2. Not yet Competent
Performance Test
Specific Instruction for the Candidate:

Read the general instructions carefully and follow the Performance criteria
Qualification HOUSEKEEPING NC II
Unit of Competency Clean And Prepare Rooms For Incoming Guests
General Instruction:
Given the important information and basic knowledge, skills and attitude that
required from housekeeping attendants to clean and prepare rooms for incoming guests
in a commercial establishment
Specific Instruction:
1. Set up equipment and trolleys
2. Access rooms for servicing
3. Make up beds
4. Clean and clear rooms
5. Clean and store trolleys and equipment
Performance Criteria Checklist
CRITERIA
YES NO
Did you….
1.Set up equipment and trolleys
2.Access rooms for servicing
3.Make up beds
4.Clean and clear rooms
5.Clean and store trolleys and equipment

WRITTEN TEST
Multiple choice:
Instruction: Read carefully and encircle the correct answer
1. Which of the following equipment is not qualified as manual cleaning?

a. Brush
b. Mops
c. Vacuum cleaner
d. Dustpan
2. It includes mattress, bed sheet, bed cover, quilt, quilt cover, pillows, and
Pillow cases
a. Furniture
b. Bedding
c. Bedside table supplies
d. Clothing and clothing care
3. The items provided on guest request that are often expendables except for
a. Baby cot/crib
b. Iron and ironing board
c. Towel
d. Disposable razors
4.It is the most commonly used medium for cleaning and rinsing
a. Vinegar
b. Water
c. Bathroom cleaners
d. Laundry cleaners
5.They are liquid concentrates with variables amount of peroxide that

removes tough stains, bleaches and linen and enhances its whiteness
a. Laundry cleaners
b. Bathroom cleaners
c. Floor cleaner and sealers
d. Surface sanitizer
6. Below are few items stocked on hand caddy except for
a. Toilet rolls
b. Toilet cleaning solution
c. Bowl brush
d. Toilet brush
7. Which is NOT part of SOP standard for setting the trolley

a. Park it outside the room such that the linen side faces outside and
the room entrance is blocked
b. Clean it by dusting and wiping any stains
c. Place the items according to their weight
8. Person responsible for setting up a trolley

a. Room attendant
b. Linen clerk
c. Chambermaid
d. All of the above
9. What are the supplies loaded in a trolley?

a. Hygiene kit
b. Bottled water
c. Linens
d. All of the above
10. It is the most important equipment for Housekeeping because it is a
place to carry all supplies needed to clean the rooms
a. Floor sweeper
b. Vacuum cleaner
c. Trolley
11. These are used along with broom or brush for gathering dust. They are
normally made of either plastic or metal.
a. Dust pan
b. Trolley
c. Dust bin
d. Sani bin
12. These are lightweight containers that deliver a fine mist or cleaning
solution through a fine nozzle, particularly used for spray cleaning.
a. Spray bottle
b. Linen trolley
c. Handy caddy
d. All of the above
13. It helps to move heavy objects and loads from one place to another.
a. Bucket
b. Trolley
c. Mop wringer
14. It is a way of caring for trolley

a. Keep your trolley clean and in best possible condition
b. Trolleys should all have wheels
c. The trolley should never be loaded above the recommended weight
d. All of the above
15. These are used for the transfer of clean linen from the laundry to the
linen room or from the linen room to the floor pantries
a. Linen trolley
b. Caddy
c. Maids cart
16. Who creates policies and procedures?
a. Housekeeping department
b. Manufacturers
c. Head office
d. All of the above
17. Housekeeping will normally have more policies and procedures than most
departments in a hospitality business because of
a. Safety and security priorities
b. Handling lost property
c. Training sessions
d. Standard operating procedures
18. Rule or code of conduct

a. Procedure
b. Policy
c. Guest
d. Housekeeping attendant
19. Examples of policies and procedures

a. Protective clothes to be worn when cleaning
b. Cleaning a window
c. making bed
d. Handling lost property
20. Contains step by step for operating procedure using specific equipment
a. Manufacturers manual
b. Product guide
c. Guest information
d. Pamphlet/Brochure
21. What you will do to avoid injury from carrying heavy object?
a. Keep the weight close to your body
b. Carry a load on one side
c. Twist your body
d. All of the above
22. When loading supplies to the trolley

a. Ensure it is loaded safely
b. Do not follow safety procedures
c. Both a and b
23. An electrical equipment that is used to clean and maintain non-carpeted

floors, such as hardwood, marble, tile or linoleum
a. Vacuum cleaner
b. Floor buffer
c. Carpet sweeper
24. There is one important way to follow the rules and to manage the safe use
and maintenance of tools and equipment. This is to assess and control the
risks.
a. Risk management
b. Risk assessment
c. Risk control
d. All of the above
25. Housekeeping will normally have more policies and procedures than most
departments in a hospitality business because of:
a. The nature of the work
b. The need for detailed consistency in performance of all tasks
c. Safety and security priorities.
d. All of the above
26. Who creates policies and procedures?

a. Owner of the establishment
b. Head office
c. Manufacturers
d. All of the above
27. Policies and procedures in housekeeping normally relate to the correct

handling, use, cleaning, storage and use of protective items relating to
a. Chemical
b. Equipment
c. Both a and b only
d. Dental kit
28. It summarizes the essential responsibilities, activities, qualifications and

skills for a role.
a. Job description
b. Training sessions
c. Standard operating procedure
d. Checklist
29. Responsible for cleaning and servicing guest room in order to provide a
pleasant and comfortable experience for guests.
a. Public area attendant
b. Room attendant
c. Linen clerk
d. Janitor
30. What is the first thing you should do before accessing guest room?
a. Announce immediately the word “housekeeping”
b. Open the door using your master key card
c. Knock 3x
d. Greet the guests
31. As a room attendant, what you will do if you found suspicious item left by
the guest?
a. Open the item
b. Hide it and throw afterwards
c. Ignore the item
d. Call your immediate supervisor and inform about what you found
32. How will you handle an irate customer?

a. Do not argue
b. Listens to what he has to say without interrupting
c. Ignore the guest
d. both a and b
33. How would you react if you see misconduct or inappropriate behavior in a
fellow worker
a. Report immediately to the supervisor
b. Don’t mind your co worker
c. Call the owner
d. none of the above
34. One of the key task of a housekeeper

a. cleaning of the room
b. washing of guest clothes
c. order food for the guest
d. all of the above
35. Which is part of Housekeeping Core competency

a. Provide housekeeping services to guest
b. Clean and prepare rooms for the incoming guests
c. Provide valet/butler service
d. All of the above
ANSWER KEY
1. C
2. B
3. C
4. B
5. A
6. A
7. D
8. D
9. D
10. C
11. A
12. A
13. B
14. D
15. A
16. D
17. A
18. B
19. A
20. A
21. A
22. A
23. B
24. B
25. D
26. D
27. C
28. A
29. B
30. C
31. D
32. D
33. A
34. D
35. D
TABLE OF SPECIFICATION
% of Total Theory Hours
Learning Content/Information Taxonomic No. of Theory
Sheet Level Hours
item code
IS 2.1-1 III 1.5 8%
IS 2.1-2 II 1.5 8%
IS 2.1-3 III 1 5%
IS 2.2-1 I 1 5%
IS 2.3-2 II 1 5%
IS 2.3-3 III 6 30%
IS 2.4-1 I 1 5%
IS 2.4-3 II 1 5%
IS 2.4-5 III 1 5%
IS 2.5-1 I 1 5%
IS 2.5-2 I 1 5%
IS 2.5-3 III 1 5%
IS 2.5-4 II 1 5%
IS 2.5-5 I 1 5%
TOTAL 20 100%
%
Technical Knowledge Level I Level II Level III Weightage/
Item Code Knowledge Comprehension Application group of TK
IS Items 2.1-1 to 2.1-3 8% 13% 21%
IS Items 2.2-1 5% 5%
IS Items 2.3-2 to 2.3-3 5% 30% 35%
IS Items 2.4-1 to 2.4-5 5% 5% 5% 15%
IS Items 2.5-1 to 2.5-5 15% 5% 5% 25%
% weightage for each
25% 23% 53% 101%
taxonomic level
Technical Knowledge Level I Level II Level III

Item Code Knowledge Comprehension Application
IS Items 2.1-1 to 2.1-3 3 4
IS Items 2.2-1 2
IS Items 2.3-2 to 2.3-3 2 14
IS Items 2.4-1 to 2.4-5 1 1 2
IS Items 2.5-1 to 2.5-5 5 2 2
Total no. of questions
8 8 22
for taxonomic level
35
QUESTIONS
QUESTIONING TOOL
Satisfactory
Questions to probe the candidate’s underpinning knowledge
response
Extension/Reflection Questions Yes No
1. What are the core competencies of housekeeping?
2. What are the key task of a housekeeper?
3. What is the most important quality of a housekeeper?
4. What are the electrical cleaning equipment’s use in housekeeping?
Safety Questions
1. What is your prime chemical safety concern in your job?
2. What is the importance of wearing PPE in a workplace
3. What is the purpose of using safety equipment
4. What is meant by safety and health in a workplace
Contingency Questions
1. How would you calm down a particular irate guest?
2. How would you handle an altercation between two team members?
3. How do you handle intoxicated guests
4. How to handle slip and fall accident
Job Role/Environment Questions
1.How do you handle a client who is angry or upset and dissatisfied by
your work
2. What is the benefit of having a good work environment
3. What is the importance of waste segregation
4. What is the main role of a room attendant?
Rules and Regulations
1. What is the basic rules in Housekeeping?
2. What is the general rules in using cleaning equipment
3. What is the importance of rules and regulations in an organization?
4. What is the policy of accessing guests’ room
The candidate’s underpinning knowledge was: Satisfactory  Not
Satisfactory
Feedback to candidate:
General Comments (Strengths/Improvements needed):
Candidate Signature: Date:
Assessor Signature: Date:

MODEL ANSWER
Satisfactory
Questions to probe the candidate’s underpinning knowledge
response
Yes No
Extension/Reflection Questions
Answer 1: The core competencies in Housekeeping are provide
housekeeping services to guests, clean and prepare rooms for incoming
guests, provide valet/butler services, laundry linen and guests clothes,
Clean public areas, facilities, and equipment and lastly, deal w/handle
intoxicated guests.
Answer 2: Housekeeping duties includes cleaning designated
area ,changing linens, trash removal ,mopping, vacuuming carpets and
washing windows, door frames and other vertical surfaces
Answer 3: A housekeeping needs to be able to work in a thorough and
detail-oriented manner. Thoroughness is important in all cleaning and
maintenance work
Answer 4: The following are samples of electrical cleaning equipment
use in housekeeping : box sweeper, vacuum cleaner, polishing machine,
scrubber and vapour cleaning machine
Safety Questions
Answer 1: Chemical safety is of the outmost importance for a person
working in a housekeeping position. It is important for them to
understand the portions in which chemicals need to be mixed and their
safe use. This is for both their own safety and that of the guests. The
prime concern is that housekeeping personnel should be trained in
mixing and using hazardous materials properly.
Answer 2: PPE is equipment that protects the workers against health or
safety risks on the job and reduces employee exposure to hazards
Answer 3: The purpose of safety equipment is to keep the person safe
while working
Answer 4: Working to maintain and promote the well-being of employees
to prevent poor working conditions that lead to an increase in work
absence.
Contingency Questions
Answer 1: Arguing is not a solution. Listen to what the guests say first
without interrupting and try to look for a solution that satisfies the
costumer and also within the policies and procedures of the
establishment
Answer 2: Listen to both sides of the story before making a decision of
what is right and was it not. Try not to let an altercation affect their
work or have negative effect on guest to whom we have to show a united
front
Answer 3: Do your best to deal with each situation without putting
yourself at risk. Deal with the situation in a calm and friendly way. Do
not argue, listen and empathize with your guest and lastly inform
immediately your head.
Answer 4: Call the attention of your immediate head/ supervisor, report
the accident and get medical treatment without delay
Job Role/Environment Questions
Answer 1: If the client is not happy apologize and then work on the
improving of services. Always try your best to understand the clients
housekeeping requirements fully and to deliver high standard
housekeeping and clients are generally happy with the work of
housekeeper
Answer 2: Good work environment is one everyone feels respected the
benefit of this is employees can cooperate and work together as a team
and the result is more productive and efficient
Answer 3: Waste segregation is important because it is much easier to
recycle. Effective waste segregation means that less waste goes to landfill
which makes it cheaper and better for people and environment
Answer 4: Their main role is to clean guest rooms. Their role is to
facilitate the comfort and satisfaction of guests by ensuring that their
“home away from home” is clean, safe and presented in an appealing
manner. Whilst their primary function is to clean they must also be
friendly, informative, and discreet, and handle any requests or problems
relating to the guest room.
Rules and Regulations
Answer 1: Housekeeping is not just cleanliness. It includes keeping
work areas neat and orderly, maintaining halls and floor free of slip and
trip hazards and removing waste materials
Answer 2: Never use any appliance that is defective. Handle equipment
with care and make sure it does not bump on hard surfaces. Clean and
store equipment in their custodial room immediately after use
Answer 3: Each organisation will have its own policies and procedures.
Rules and regulations are very important and must be adhered to. They
help to ensure the health, safety, security and privacy of the
organisation, its staff and guests, including their assets and belongings
Answer 4: Housekeepers must schedule their work to not inconvenience
a guest. Before entering, they knock and wait for a second before
knocking again and announcing “housekeeping”. If there is no response
after three knocks, housekeepers can open the door slightly to ensure
the room is empty before entering.
The candidate’s underpinning knowledge was: Satisfactory  Not
Satisfactory
Feedback to candidate:
General Comments (Strengths/Improvements needed):
Candidate Signature: Date:
Assessor Signature: Date:

Inventory of Training Resources
Resources for Presenting instruction

PRINT RESOURCES Quantity As per Remarks
Inventory
CBLM 20 pieces Reproduction
Anti-Virus Software Installers and 3 pieces 3 pieces Replenish
Motherboard Manuals
Textbooks, References, Magazines, etc 50 pieces Replenish
NON PRINT RESOURCES
Video disk 15 pieces Reproduction
Interactive e-learning materials 10 pieces Reproduction
Photographs 10 pieces Reproduction
Resources for Skills practice of Competency CONFIGURE COMPUTER SYSTEMS AND

NETWORKS
MATERIALS Quantity As per Remarks
Inventory
Bond paper 2 reams 2 reams Replenish
folders 25 pcs 25 pcs Replenish
Logbook 1 pc 1 pc Replenish
Tranparency acetate 1 box 1 box Replenish
White board 2 pcs 2 pcs Replenish
Whiteboard markers 5 pcs 5 pcs Replenish
Whiteboard erasers 2 pcs 2 pcs Replenish
Marking pen 5 pcs 5 pcs Replenish
Stationary 2 pcs 2 pcs Replenish
Linen ( for single bed) 2 sets 2 sets Replenish
Linen ( for double bed) 2 sets 2 sets Replenish
Glassware 1 set 1 set Replenish
Cutlery 1 set 1 set Replenish
Tea 1 pack 1 pack Replenish
Coffee 1 pack 1 pack Replenish
Sugar 1 pack 1 pack Replenish
Powdered milk 1 pack 1 pack Replenish
Biscuits 1 pack 1 pack Replenish
Bed (Single) 1 unit 1 unit Replenish
Bed (Queen) 1 unit 1 unit Replenish
Holy Bible 1 pc 1 pc Replenish
Slippers 2 pairs 2 pairs Replenish
Flashlight 5 pcs 5 pcs Replenish
Light fittings 1 set 1 set Replenish
Mirrors 1 pc 1 pc Replenish
Wardrobes 5 pcs 5 pcs Replenish
Hangers 5 pcs 5 pcs Replenish
Ashtrays 2 pcs 2 pcs Replenish
Variety of Linen and clothing items and 5 for each 5 for each Replenish
fabrics item item
PROTECTIVE CLOTHING Quantity As per Remarks
Inventory
Overall 5 pcs 5 pcs Replenish
Jackets 5 pcs 5 pcs Replenish
Aprons 25 pcs 25 pcs Replenish
Googles 15 pcs 15 pcs Replenish
Mask 25 pcs 25 pcs Replenish
Headwear 25 pcs 25 pcs Replenish
Waterproof clothing and footwear 10 pcs 10 pcs Replenish
DISCRETIONARY SUPPLIES Quantity As per Remarks
Inventory
Fruits ( assorted) 5 pcs 5 pcs Replenish
Beverages (assorted) 5 cans 5 cans Replenish
Chocolates 5 pcs 5 pcs Replenish
TRAINING RESOURCES/MATERIALS Quantity As per Remarks
Inventory
Enterprise promotional material 25 pcs 25 pcs Replenish
Local tourist information 25 pcs 25 pcs Replenish
Magazines 5 pcs 5 pcs Replenish
Newspapers 5 pcs 5 pcs Replenish
Lodging agreement 2 pcs 2 pcs Replenish
Housekeeping textbooks/references 25 pcs 25 pcs Replenish
TOOLS Quantity As per Remarks
Inventory
Mops 5 pcs 5 pcs Replenish
Brushes 5 pcs 5 pcs Replenish
Brooms 5 pcs 5 pcs Replenish
Buckets 5 pcs 5 pcs Replenish
Dust pan 5 pcs 5 pcs Replenish
Garbage receptacles 2 pcs 2 pcs Replenish
Sorting baskets/Laundry baskets 5 pcs 5 pcs Replenish
Step ladder 1 pc 1 pc Replenish
Squeegee 2 pcs 2 pcs Replenish
Water hoses 2 pcs 2 pcs Replenish
Lint free cleaning cloths 10 pcs 10 pcs Replenish
Scrubbing foam 10 pcs 10 pcs Replenish
Dish sponges 10 pcs 10 pcs Replenish
Spray Bottles 5 pcs 5 pcs Replenish
Anti- static dusters 5 pcs 5 pcs Replenish
Gloves 25 pcs 25 pcs Replenish
Caution signs 5 pcs 5 pcs Replenish
Mop squeezer 2 pcs 2 pcs Replenish
CLEANING AGENTS Quantity As per Remarks
Inventory
Cleaning detergent 5 liters 5 liters Replenish
Liquid detergent 5 liters 5 liters Replenish
Cleaning solution 5 liters 5 liters Replenish
Sanitizing agents 5 liters 5 liters Replenish
Fabric Softener 5 liters 5 liters Replenish
Chlorine Bleach 5 liters 5 liters Replenish
All-purpose detergent 5 liters 5 liters Replenish
Stain removing agents 5 liters 5 liters Replenish
Furniture and floor polishers 2 units 2 units Replenish
Air fresheners 5 cans 5 cans Replenish
Pesticides 5 cans 5 cans Replenish
Deodorizers 5 pcs 5 pcs Replenish
Toilet disinfectant 5 liters 5 liters Replenish
EQUIPMENT Quantity As per Remarks
Inventory
Projector screen 1 unit 1 unit Replenish
Overhead projector 1 unit 1 unit Replenish
Electric fan 2 unit 2 unit Replenish
First Aid Cabinet 1 pc 1 pc Replenish
Instructors desk chairs 1 pc 1 pc Replenish
Fire extinguishers 3 pcs 3 pcs Replenish
Emergency light 2 pcs 2 pcs Replenish
Directional signage 2 pcs 2 pcs Replenish
Air condition 2 units 2 units Replenish
Armed chairs 25 pcs 25 pcs Replenish
Telephone 1 unit 1 unit Replenish
Computer 1 unit 1 unit Replenish
TV 1 unit 1 unit Replenish
Video player 1 unit 1 unit Replenish
Fax machine 1 unit 1 unit Replenish
Refrigerator 1 unit 1 unit Replenish
Hair dryer 1 unit 1 unit Replenish
Alarm clock 1 pc 1 pc Replenish
Shelving 1 pc 1 pc Replenish
Cart 1 pc 1 pc Replenish
Trolley 1 pc 1 pc Replenish
Coffee maker 1 unit 1 unit Replenish
Electric kettle 1 unit 1 unit Replenish
Electric jug 1 unit 1 unit Replenish
Toilet caddy 1 unit 1 unit Replenish
Carpet sweeper 1 unit 1 unit Replenish
Vacuum cleaner (dry and wet) 1 unit 1 unit Replenish
Polisher (electric with complete 1 unit 1 unit Replenish
accessories)
Washers 1 unit 1 unit Replenish
Dryer 1 unit 1 unit Replenish
Flat iron 1 unit 1 unit Replenish
Ironing board 1 pc 1 pc Replenish
Steam pressers 1 pc 1 pc Replenish
Sorting shelves 1 pc 1 pc Replenish
Dry cleaning machines 1 unit 1 unit Replenish
Replenish
Training Activity Matrix
HOUSEKEEPING NC II
DAY 1
Facilities/ Venue
Training Date &
Trainee Tools and Remarks
Activity Time
Equipment (Workstati
on/ Area)
Training
Induction
Program
Multi- Computer
-Prayer July All Trainees
All media laboratory
-Unfreezing 19,2021 attended the TIP
trainees Projector area
Activities 8:00-
Laptop
-Conduct of Pre- 10:00
Sound
assessment am
System
- RPL validation
- assignment of
trainees
To read
information
sheet of the
assigned
competency and
Provide
10:00- answer the self-
housekeeping Learning
TEJERERO, CBLM 12:00 checks. If
services resource
Edward am completed, can
toguest area
go to the
Practical Work
area to practice
the skills
Provide TEJERERO, Video clips Computer 1:00- To view

housekeeping Edward PPT laboratory 2:00pm video/PPT
services presentatio presentation and
toguest n other e-learning
Multi- or non-print
media learning
equipment materials related
Laptop/PC to the assigned
LCD competency for
further learning.
If ready, can go
to the Practical
projector
area to practice
the skills.
To practice the
skills of the
PPE assigned
Provide
TEJERERO, Equipment’ competency,
housekeeping Practical 2:00-
Edward s, tools and once completed,
services to work area 4:00pm
materials can apply for
guest
institutional
assessment
Clean and To read

prepare rooms information
for incoming sheet of the
guest assigned
competency and
RAMIREZ,
Learners answer the self-
Bob 10:00-
CBLM resource checks. If
12:00
area completed, can
am
go to the
Practical Work
area to practice
the skills
To read
references/CBL
M related to the
RAMIREZ, assigned
Bob CBLM 1:00- competency for
Support
Reference 2:00pm further learning.
area
materials If ready, can go
to the practical
work area to
practice the
skills.
RAMIREZ, PPE, Practical 2:00- To practice the
Bob Cleaning work area 4:00pm skills of the
equipment, assigned
tools and competency,
materials once completed,
can apply for
institutional
assessment
To read
information
sheet of the
assigned
competency and
CARDINO,
Learning 10:00- answer the self-
Roldan
CBLM resource 12:00 checks. If
area am completed, can
go to the
Practical Work
area to practice
Provide the skills
Valet/Butler
service To read
references/CBL
M related to the
assigned
CARDINO, competency for
Contextual 1:00-
Roldan CBLM further learning.
Learning 2:00
Textbooks If ready, can go
Area pm
to the practical
work area to
practice the
skills.
PPE,clothes To practice the

Luggage, skills of the
CARDINO,
shoes and assigned
Provide Roldan 2:00
other Practical competency,
Valet/Butler am-4:00
materials work area once completed,
service pm
needed for can apply for
butler institutional
service assessment
Laundry linen CBLM Learning 10:00- To read

and guest resource 12:00 information
clothes HIPA, area am sheet of the
Ruben assigned
competency and
answer the self-
checks. If
completed, can
go to the
Practical Work
area to practice
the skills
To view
video/PPT
presentation and
Video clips other e-learning
PPT or non-print
presentation learning
HIPA, 1:00 -
Multi-media Computer materials related
Ruben 2:00
equipment laboratory to the assigned
pm
Laptop/PC competency for
LCD further learning.
projector If ready, can go
to the practice
the skills.
To practice the
PPE,
skills of the
laundry,
assigned
Laundry linen washing
HIPA, 2:00- competency,
and guest machine, Practical
Ruben 4:00 once completed,
clothes laundry work Area
pm can apply for
bar/soap,
institutional
chemicals
assessment
for stain
To read
Romanillos, information
Jeffrey sheet of the
assigned
Battala, competency and
Bryan answer the self-
Clean public
CBLM checks. If
areas,facilities Learning 10:00 -
completed, can
and resource 12:00
go to the
equipments area pm
Practical Work
area to practice
the skills
Romanillos, Video clips Computer 1:00- To view

Jeffrey PPT Lab./ 2:00 video/PPT
presentation Distance pm presentation and
Multi-media Learning other e-learning
or non-print
learning
materials related
equipment to the assigned
Laptop/PC competency for
Area
LCD further learning.
projector If ready, can go
to the practice
the skills.
To practice the
skills of the
PPE
assigned
Battala, Chemicals
competency,
Bryan and Practical 2:00-
once completed,
cleaning work area 4:00pm
can apply for
tools and
institutional
equipment
assessment
To read
information
sheet of the
assigned
Deal
competency and
with/handle
Learning 10:00 - answer the self-
with Maquilan,
CBLM resource 12:00 checks. If
intoxicated Rowena
area pm completed, can
guests
go to the
Practical Work
area to practice
the skills
To read
references/CBL
M related to the
assigned
CBLM competency for
Maquilan, Support 1:00-
Reference further learning.
Rowena area 2:00pm
materials If ready, can go
to the practical
work area to
practice the
skills.
Deal PPE Practical 2:00- To practice the
with/handle Maquilan, work area 4:00pm skills of the
assigned
with competency,
Rowena
intoxicated once completed,
guests can apply for
institutional
assessment
HOUSEKEEPING NC II
DAY 2
Facilities/ Venue
Training Date &
Trainee Tools and Remarks
Activity Time
Equipment (Workstati
on/ Area)
Prayer
Multi- Computer
Recap of All Trainees are
media laboratory
Activities present
All equipment area July
Unfreezing
trainees 20,2021
Activities
Projector 8:00-
Feedback of
Laptop 9:00am
Training
Sound
Rejoinder/
System
Motivation
For institutional
PPE,tools , assessment. If
material found
Provide Institutiona
and 9:00- competent, can
housekeeping l
equipments 10:00 transfer to the
services to TEJERERO, assessment
needed for am next
guest Edward area
housekeepi competency of
ng servces his choice.
To read
information
sheet of the
assigned
Clean and competency and
TEJERERO, Learning 10:00-
Prepare rooms answer the self-
Edward CBLM resource 12:00
for incoming checks. If
area am
guest completed, can
go to the
Practical Work
area to practice
the skills
For institutional
assessment. If
PPE,Cleani found
Clean and RAMIREZ,
ng Institutiona 9:00- competent, can
prepare rooms Bob
tools,equip l 10:00 transfer to the
for incoming
ment and assessment am next
guest
materials competency of
his choice
To read
references/CBL
M related to the
assigned
RAMIREZ, competency for
Learning 10:00-
Bob further learning.
CBLM resource 12:00
If ready, can go
area am
to the practical
work area to
Clean public
practice the
areas,facilities
skills.
and
equipments
For institutional
assessment. If
PPE,Cleani found
Romanillos,
ng Institutiona 9:00- competent, can
Jeffrey
tools,equip l 10:00 transfer to the
Battala,
ment and assessment am next
Bryan
materials competency of
his choice
To read
references/CBL
M related to the
Deal assigned
with/handle competency for
Learning 10:00-
with Romanillos, further learning.
CBLM resource 12:00
intoxicated Jeffrey If ready, can go
area am
guests to the practical
work area to
practice the
skills.
Laundry linen HIPA, PPE, Institutiona 9:00- For institutional

and guest Ruben laundry, l 10:00 assessment. If
clothes washing assessment am found
machine, competent, can
laundry transfer to the
bar/soap, next
chemicals competency of
for stain his choice
To read
references/CBL
M related to the
assigned
Provide competency for
HIPA, Learning 10:00-
Housekeeping further learning.
Ruben CBLM resource 12:00
services to If ready, can go
area am
guest to the practical
work area to
practice the
skills.
To read
references/CBL
M related to the
assigned
competency for
Learning 10:00-
Battala, further learning.
CBLM resource 12:00
Bryan If ready, can go
area am
to the practical
work area to
Provide
practice the
Valet/Butler
skills.
service
PPE,
For institutional
clothes,
assessment. If
Luggage,
found
shoes and Institutiona 9:00-
Cardino, competent, can
other l 10:00
Roldan transfer to the
materials assessment am
next
needed for
competency of
butler
his choice
service
Laundry Linen Cardino, CBLM Learning 10:00- To read
and guest Roldan resource 12:00 references/CBL
clothes area am M related to the
assigned
competency for
further learning.
If ready, can go
to the practical
work area to
practice the
skills.
For institutional
assessment. If
Deal
found
with/handle
Maquilan, Institutiona 9:00- competent, can
with
Rowena PPE l 10:00 transfer to the
intoxicated
assessment am next
guests
competency of
his choice
To read
references/CBL
M related to the
assigned
Clean and competency for
Maquilan, Learning 10:00-
prepare rooms further learning.
Rowena CBLM resource 12:00
for incoming If ready, can go
area am
guest to the practical
work area to
practice the
skills.
NOTE: Some trainees are still on their respective Work station area to continue
working on the assigned tasks.
Prepared by:
Cindy S. Esmilla
PROGRESS CHART
HOUSEKEEPING NC II (BASIC)
N NAME OF 1. PARTICIPATE IN 2. WORK IN TEAM 3. PRACTICE 4. PRACTICE REMARKS
O. TRAINEE WORKPLACE ENVIRONMENT CAREER OCCUPATIONAL
COMMUNICATION PROFESSIONALISM HEALTH AND
SAFETY
PROCEDURES
1 2 3 4 1 2 3 4 1 2 3 1 2 3 4
1 Alamo, Margie C     C     C    C     COMPETENT
2 Aznar, Marc C     C     C    C     COMPETENT

Andrew
3 Azur, Elvira C     C     C    C     COMPETENT
4 Kim, Hyun Jong C     C     C    C     COMPETENT
5 Lara, Sean Colin C     C     C    C     COMPETENT
6 Park, Seo Joon C     C     C    C     COMPETENT
7 Quijano, John C     C     C    C     COMPETENT

Paul
8 So, Ji Sub C     C     C    C     COMPETENT
9 Son, Ye Jin C     C     C    C     COMPETENT
10 Song, Jihyo C     C     C    C     COMPETENT

.
LEGENDS:
1. PARTICIPATE IN 2. WORK IN TEAM 3. PRACTICE CAREER 4. PRACTICE OCCUPATIONAL
WORKPLACE ENVIRONMENT PROFESSIONALISM HEALTH AND SAFETY
COMMUNICATION PROCEDURES
1.1 Obtain and convey 2.1 Describe and Identify 3.1 Integrate personal 4.1. Evaluate hazards and risks
workplace information team role and responsibility objectives with organizational
in a team goals
1.2 Speak English at a 2.2 Describe work as a team 3.2 Set and meet work 4.2 Control hazards and risks
basic operational level member priorities
1.3 Participate in a 2.3 Work effectively with 3.3 Maintain professional 4.3 Maintain occupational
workplace meeting and colleagues growth and development health and safety awareness
discussion
1.4 Complete relevant 2.4 Work in socially diverse 4.4 Perform basic first- aid
work-related documents environment
Trainer: Cindy S. Esmilla Duration: 18 hours Date started: July 19, 2021 Date finished: August 25, 2021
PROGRESS CHART
HOUSEKEEPING NC II (COMMON)
NO. NAME OF TRAINEE 1.DEVELOP 2.OBSERVE 3.PERFORM 4.PERFORM WORKPLACE 5.PROVIDE REMARKS
AND UPDATE WORKPLAC COMPUTER AND SAFETY PRACTICES EFFECTIVE
INDUSTRY E HYGIENE OPERATIONS CUSTOMER SERVICE
KNOWLEDGE PROCEDUR
ES
1 2 3 4 1 2 1 2 3 4 5 1 2 3 4 5 6 1 2 3 4
1 Alamo,Margie C     C   C      C       C     COMPETENT
/ / / / / / / / / / / / / / / /
2 Aznar,Marc Andrew C     C   C      C       C     COMPETENT
/ / / / / / / / / / / / / / / /
3 Azur, Elvira C     C   C      C       C     COMPETENT
/ / / / / / / / / / / / / / / /
4 Kim, Hyun Joong C     C   C      C       C     COMPETENT
/ / / / / / / / / / / / / / / /
5 Lara,Sean Colin C     C   C      C       C     COMPETENT
/ / / / / / / / / / / / / / / /
6 Park, SeoJoon C     C   C      C       C     COMPETENT
/ / / / / / / / / / / / / / / /
7 Quijano, John Paul C     C   C      C       C     COMPETENT
/ / / / / / / / / / / / / / / /
8 So, Ji Sub C     C   C      C       C     COMPETENT
/ / / / / / / / / / / / / / / /
9 Son, Ye Jin C     C   C      C       C     COMPETENT
/ / / / / / / / / / / / / / / /
10. Song, Jihyo C     C   C      C       C     COMPETENT
/ / / / / / / / / / / / / / / /
LEGENDS:
1. DEVELOP AND 2. OBSERVE 3. PERFORM 4 PERFORM WORKPLACE 5. PROVIDE EFFECTIVE
UPDATE INDUSTRY WORKPLACE COMPUTER AND SAFETY PRACTICES CUSTOMER SERVICE
KNOWLEDGE HYGIENE OPERATIONS
PROCEDURES
1.1 Seek information 2.1 Follow hygiene 3.1 Plan and prepare for 4.1 Practice workplace 5.1 Greet customer
on the industry procedures task to be undertaken procedures for health, safety
and security practices
1.2 Update industry 2.2 Identify and 3.2 Input data into 4.2 Perform child protection 5.2 Identify customer
knowledge prevent hygiene risks computer duties relevant to the tourism needs
industry
1.3 Develop and 3.3 Access information 4.3 Observe and monitor 5.3 Deliver service to
update local using computer people customer
knowledge
1.4 Promote products 3.4 Produce/output data 4.4 Deal with emergency 5.4 Handle queries
and services to using computer system situations through use of common
customer business tools and
technology
3.5. Maintain computer 4.5 Maintain safe personal 5.5 Handle
systems presentation standards complaints/conflict,
situations, evaluation and
recommendations
4.6 Maintain a safe and
secure workplace
Trainer: Cindy S. Esmilla Duration: 18 hours Date started: July 19, 2021 Date finished: August 25,
2021
PROGRESS CHART
HOUSEKEEPING NC II (CORE)
N NAME OF TRAINEE 1. PROVIDE 2. CLEAN AND 3. PROVIDE 4. LAUNDRY LINEN 5.CLEAN PUBLIC 6. DEAL WITH/
O. HOUSEKEEPING PREPARE ROOMS VALET/BUTL AND GUEST AREAS, FACILITIES HANDLE
SERVICES TO FOR INCOMING ER SERVICE CLOTHES AND EQUIPMENT INTOXICATED
GUESTS GUESTS GUEST
1 2 3 4 1 2 3 4 5 1 2 3 1 2 3 4 1 2 3 4 1 2 3
1 Alamo,Margie C     C      C    C     C     C   
2 Aznar, Marc C     C      C    C     C     C   
Andrew
3 Azur, Elvira C     C      C    C     C     C   
4 Kim, Hyun Joong C     C      C    C     C     C   
5 Lara,Sean Colin C     C      C    C     C     C   
6 Park, SeoJoon C     C      C    C     C     C   
7 Quijano, John Paul C     C      C    C     C     C   
8 So, Ji Sub C     C      C    C     C     C   
9 Son, Ye Jin C     C      C    C     C     C   
10 Song, Jihyo C     C      C    C     C     C   
.
LEGENDS:
1. PROVIDE 2. CLEAN AND 3. PROVIDE 4. LAUNDRY LINEN 5.CLEAN PUBLIC 6. DEAL WITH/ HANDLE
HOUSEKEEPING PREPARE ROOMS VALET/BUTLER AND GUEST AREAS, FACILITIES INTOXICATED GUEST
SERVICES TO FOR INCOMING SERVICE CLOTHES AND EQUIPMENT
GUESTS GUESTS
1.1 Receive 2.1 Set up 3.1 Provide valet 4.1 Collect laundry 5.1 Select and set up 6.1 Determine the level of
housekeeping equipment’s and services to the for laundering equipment and intoxication
requests trolleys guests functions materials
1.2 2.2 Access rooms for 3.2 Display 4.2 Perform 5.2 Apply cleaning 6.2 Apply appropriate
Provide/Service servicing professional valet laundering functions technique procedure
housekeeping standards
requests
1.3 Provide 2.3 Make up beds 3.3 Care for guest 4.3 Process laundered 5.3 Clean dry and wet 6.3 Comply with
advice to guests property item areas legislation
1.4 Liaise with 2.4 Clean and clear 4.4 Return laundered 5.4 Maintain and store
other rooms item cleaning equipment
departments and chemicals
2.5 Clean and store
trolleys and
equipment
2021
ACHIEVEMENT CHART
HOUSEKEEPING NC II (CORE)
N NAME OF TRAINEE 1. PROVIDE 2. CLEAN AND 3. PROVIDE 4. LAUNDRY 5.CLEAN PUBLIC 6. DEAL
O. HOUSEKEEPING PREPARE ROOMS VALET/BUTL LINEN AND AREAS, WITH/
SERVICES TO FOR INCOMING ER SERVICE GUEST FACILITIES AND HANDLE
GUESTS GUESTS CLOTHES EQUIPMENT INTOXICATE
D GUEST
1 2 3 4 1 2 3 4 5 1 2 3 1 2 3 4 1 2 3 4 1 2 3
1 Alamo,Margie C     C      C    C     C     C   
2 Aznar, Marc C     C      C    C     C     C   
Andrew
3 Azur, Elvira C     C      C    C     C     C   
4 Kim, Hyun Joong C     C      C    C     C     C   
5 Lara,Sean Colin C     C      C    C     C     C   
6 Park, SeoJoon C     C      C    C     C     C   
7 Quijano, John Paul C     C      C    C     C     C   
8 So, Ji Sub C     C      C    C     C     C   
9 Son, Ye Jin C     C      C    C     C     C   
10 Song, Jihyo C     C      C    C     C     C   
LEGENDS:
1. PROVIDE 2. CLEAN AND 3. Provide 4. LAUNDRY 5.CLEAN PUBLIC 6. DEAL WITH/
HOUSEKEEPIN PREPARE ROOMS Valet/Butler LINEN AND AREAS, FACILITIES HANDLE
G SERVICES TO FOR INCOMING service GUEST CLOTHES AND EQUIPMENT INTOXICATED
GUESTS GUESTS GUEST
1.1 Deliver guest 2.1 Clean, supplies 3.1 Prepare valet 4.1 Picking up of 5.1 Identify 6.1 Assess level of
request and equipment services to be guest clothes protective clothing to intoxication of the
required for room delivered be used guest
service
1.2 Set up 2.2 Identify rooms 3.2 Follow valet 4.2 Operate 5.2 Identify cleaning 6.2 Demonstrate on
equipment in requiring service grooming and laundry equipment equipment and how to handle
guest room communication chemicals intoxicated guest
standards
1.3 Demonstrate 2.3 Replace bed 3.3 Set luggage 4.3 Perform post 5.3 Perform cleaning 6.3 Deal with
proper use of linens based on guest cleaning laundry in a dry and/or wet underage drinkers
delivered item instructions area with caution
1.4 Update 2.4 Cleaning of 4.4 Deliver 5.4 Proper cleaning
status of service rooms in correct laundered guest and storage of the
to other order clothes equipment’s
departments
2.5 Identify supplies
for trolleys
2021
Minutes of the Meeting
Focus Group Discussion
Date: July 19, 2021

Agenda:
Competency-based Training Delivery
Present:
1. Ms. Cindy S. Esmilla - TM 1 Lead Trainer
2. Ms. Paula Fuentabella -Assistant Trainer
3. Ms. Mariz M. Monteagudo - Secretary
4. Ms. Rowena S. Maquilan - Trainer
CBT Concerns Discussions Resolutions/Agreement

1. CBT Layout Explain the Understand the competency-
competency-based based Training Delivery for
training: Training Assessment
 Skill
 competency
2. Monitoring of Orientation on: Strict implementation of
Attendance a. Rules and attendance
Regulation Update the daily time record.
b. Policies
3. Utilization of work area Group discussion The trainee must be able to
perform the task assigned to
him, to proceed to the topic.
4. Orientation Orient on the Understanding the needed
a. CBT following: requirements in enhancing the
b. Roles 1. Meaning of knowledge, skills and attitude of
c. TR the trainee
CBT
d. CBLM 2. Role of the
e. Facilities trainer and
f. Evaluation system trainee
3. Definition of
Training
Regulations
4. Creating the
CBLM
5. Identifying the
facilities
needed in the
training
6. Evaluation
system used in
training
5. RPL Purpose of Give importance on the previous
Recognition of learning
Previous Learning
6. Teaching methods and Explain the different Learners must undergo and
technique teaching methods utilize other methods and
and technique technique in evaluating the
learning
7. Monitoring of Explain the different Learners must undergo and
learning activities teaching methods utilize other methods and
a. Achievement chart and technique technique in evaluating the
b. Progress chart learner
8. Feedback Uses of Achievement Check the outputs done and
and Progress Chart competency of every trainee
9. Slow learners Identify the Training Fast learner must give the
delivery mode like opportunity to assist the slow
peer teaching/ learners
monitoring
10. Other concerns Give other reminders Submit other requirements
needed to accomplish needed
in the training
Training Evaluation Report
1. Title of the Report: Report for Housekeeping NC II
2. Executive summary: This session was conducted successfully as

shown by the high evaluation result. It was started by going
through the preliminaries like the attendance, pre-test, and the
assignment of work station.
3. Rationale: The learning of the trainees is best reinforced and

improved by commencing with the learner’s usual practice. The
presentation of the proper method and demonstration will ensure
learning of the skills.
4. Objectives: To enhance the training process for learners.
5. Methodology: Competency-Based training method was used in the

delivery of the session. Begin by eliciting the prior knowledge. The
trainer also used the group discussion technique/demonstration in
the delivery of the topic.
6. Results and discussion

Pre-Test scores range from 6-20 while post-test scores ranged
from 18-25 which mean increase of scores. Statistical
Analysis showed an average of 21.72 for post-test and 14.96
for pre-test, showing the increase of 6.76 points after the
discussion. (See pre-test and post-test analysis on the next
page.)
7. Recommendation: Attendance of the trainees must be improved to

maximize the learning and be assisted by the trainer.
.
PRE-TEST / POST TEST ANALYSIS
NO. NAME OF TRAINEES PRE-TEST POST-TEST

1 Alamo, Margie 18 24
2 Aznar, Marc Andrew 9 19
3 Azur, Elvira 19 20
4 Balila, Janet 16 23
5 Clave, Joey 12 21
6 Cortez, Mariclaire 17 24
7 Dacanay, Michael Henry 9 18
8 Eguia, Edlyn 21 25
9 Francisco, Judy 19 23
10 Fernandez, Gilbert 15 23
11 Gonzaga, Rondell Tom 15 24
12 Habana, Cholo 19 25
13 Ji, Chang Wook 12 21
14 Kim, Hyun Joong 19 23
15 Lara, Sean Colin 18 22
16 Lee, Min Ho 16 20
17 Namoro, Christian John 15 25
18 Parco, Salvador 12 20
19 Park, Seo Joon 14 22
20 Quijano, John Paul 16 24
21 Ronquillo, Craig Philip 20 23
22 So, Ji Sub 14 22
23 Son, Ye Jin 15 23
24 Song, Jihyo 10 20
25 Veras, Germaine 15 25
Highest 21 25
Lowest 9 18
Average 15.40 22.36
PRE-TEST / POST TEST ANALYSIS
30
25
20
15 PRE-TEST
POST-TEST
10
0
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25
t-Test: Paired Two Sample for Means
Variable 1 Variable 2
Mean 22.36 15.4
13.373333
Variance 4.21 3
Observations 25 25
0.59261643
Pearson Correlation 6
Hypothesized Mean Difference 0
df 24
11.4658646
t Stat 8
P(T<=t) one-tail 1.59441E-11
t Critical one-tail 1.71088208

P(T<=t) two-tail 3.18881E-11
2.06389856
t Critical two-tail 2
hypothesized Mean Difference
Pre-Test - Post Test Analysis
Interpretation of Data
The table above shows that pre-test scores ranged from 9 to 21
while post test scores ranged from 18 to 25 which means increase of scores
as shown in the gap between the red line (post-test) and blue line(pretest).
Statistical Analysis showed an average of 22.36 for post-test and 15.40 for
pre-test.
Analysis
Comparison between pre-test and posttest using paired t-test as
revealed by the table of values shows pre-test and posttest are significantly
different with a p =6.96. This means that mean scores increased.
Conclusion
As revealed by the foregoing analysis of the data, the

interventions made during the Competency-Based Training (CBT) for
Housekeeping NC II effectively increased the learnings of the trainees.
Recommendation
Competency-Based Training for HOUSEKEEPING NC II is
therefore recommended for use in Technical Education and Skills
Development Authority using the Competency-Based Training Materials
(CBLM).

data or information which is essential in planning training sessions. Please
check the appropriate box of your answer to the questions below.

CAN I…? YES NO
L.O.1. Obtain and convey workplace information 
L.O.2. Speak English at a basic operational level 
L.O.3. Participate in workplace meetings and discussions 
L.O.4. Complete relevant work-related documents 
L.O.1. Describe and identify team role and responsibility in 
a team
L.O.2. Describe work as a team member 
L.O.3. Work effectively with colleagues 
L.O.4. Work in a socially diverse environment 
L.O.1. Integrate personal objectives with organizational 
goals
L.O.2. Set and meet work priorities 
L.O.3. Maintain professional growth and development 
4. PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES
L.O.1. Evaluate hazards and risks 
L.O.2. Control hazards and risks 
L.O.3. Maintain Occupational Health and Safety awareness 
L.O.4. Perform basic first-aid procedures 


CAN I…? YES NO
L.O.1. Seek information on the industry 
L.O.2. Update continuously relevant industry knowledge 
L.O.3. Develop and update local knowledge 
L.O.4. Promote products and services to customers 
L.O.1. Follow hygiene procedures 
L.O.2. Identify and prevent hygiene risks 
L.O.1. Plan and prepare for task to be undertaken 
L.O.2. Input data into computer 
L.O.3. Access information using computer 
L.O.4. Produce/output data using computer system 
L.O.5. Maintain computer equipment and systems 
L.O.1. Practice workplace procedures for health safety and 
security practices
L.O.2. Perform child protection duties relevant to the 
tourism industry
L.O.3. Observe and monitor people 
L.O.4. Deal with emergency situations 
CAN I…? YES NO
L.O.5. Maintain safe personal presentation standards 
L.O.6. Maintain a safe and secure workplace 
L.O.1. Greet customer 
L.O.2. Identify customer needs 
L.O.3. Deliver service to customer 
L.O.4. Handle queries through use of common business 
L.O.5. Handle complaints/conflict situations, evaluation and 
recommendations


CAN I…? YES NO
L.O.1. Receive housekeeping requests 
L.O.2. Provide/Service housekeeping requests 
L.O.3. Provide advice to guest 
L.O.4. Liaise with other departments 
L.O.1. Set up equipment and trolleys 
L.O.2. Access rooms for servicing 
L.O.3. Make up beds 
L.O.4. Clean and clear rooms 
L.O.5. Clean and store trolleys and equipment 
L.O.1. Provide valet services to guests 
L.O.2. Display professional valet standards 
L.O.3. Care for guest property 
L.O.1. Collect laundry for laundering functions 
L.O.2. Perform laundering functions 
L.O.3. Process laundered item 
CAN I…? YES NO
L.O.4. Return laundered item 
L.O.1. Select and set up equipment and materials 
L.O.2. Apply cleaning technique 
L.O.3. Clean dry and wet areas 
L.O.4. Maintain and store cleaning equipment and 
chemicals
6. DEAL WITH/HANDLE INTOXICATED GUESTS
L.O.1. Determine the level of intoxication 
L.O.2. Apply appropriate procedures 
L.O.3. Comply with legislation 
DETERMINE AND VALIDATING TRAINEES CURRENT
COMPETENCY/IES
Form 1.2: Identify Current Competencies acquired related to

Job/Occupation and Indicate Proof of Evidence
Current competencies
Proof/Evidence
(BASIC)
1. Participate in workplace Certificate of Employment
communication Issued by: Villa Caceres Hotel,
Naga City
Transcript of records (TOR) in
College Education
2. Work in team environment Certificate of Employment

Issued by: Villa Caceres Hotel,
Naga City
College Education
3. Practice career professionalism Certificate of Employment

Naga City
College Education
4. Practice occupational health and Certificate of Employment
safety procedure. Issued by: Villa Caceres Hotel,
Naga City
College Education
COMPETENCY/IES

Proof/Evidence
(COMMON)
1. Develop and update industry Certificate of Employment
knowledge Issued by: Villa Caceres Hotel, Naga
City
Transcript of records (TOR) in College
Education
2. Observe workplace hygiene Certificate of Employment
procedures Issued by: Villa Caceres Hotel, Naga
City
Education
3. Perform computer operations Certificate of Employment
Issued by: Villa Caceres Hotel, Naga
City
Education
4. Perform workplace and safety Certificate of Employment
practices Issued by: Villa Caceres Hotel, Naga
City
Education
5. Provide effective customer Certificate of Employment
service Issued by: Villa Caceres Hotel, Naga
City
Education
COMPETENCY/IES

Proof/Evidence
(CORE)
1. Provide Housekeeping Services to Certificate of Employment
Guest Issued by: Villa Caceres Hotel,
Naga City
College Education
2. Clean and Prepare Rooms for Certificate of Employment
Incoming Guests Issued by: Villa Caceres Hotel,
Naga City
College Education
3. Provide Valet/Butler Service Certificate of Employment
Naga City
College Education
4. Laundry Linen and Guest Clothes Certificate of Employment
Naga City
College Education
COMPARING AND CROSS MATCHING OF COMPETENCIES
Form 1.3
BASIC COMPETENCIES
Required Units of
Training
Competency/Learnin
Current Competencies Gaps/Requirement
g Outcomes based on
s
CBC
L.O.1 Obtain and convey L.O.1 Obtain and
workplace information convey
workplace information
L.O.2 Speak English at a L.O.2 Speak English at
basic operational level a basic operational
level
L.O.3 Participate in L.O.3 Participate in
workplace meeting and workplace meeting and
discussion discussion
L.O.4 Complete relevant L.O.4 Complete
work-related documents relevant work-related
documents
L.O.1 Describe and L.O.1 Describe and
identify identify
team role and team role and
responsibility in a team responsibility in a team
L.O.2 Describe work as a L.O.2 Describe work as
team a team
member member
L.O.3 Work effectively L.O.3 Work effectively
with with
colleagues colleagues
L.O.4 Work in socially L.O.4 Work in socially
diverse diverse
environment environment
L.O.1 Integrate personal L.O.1 Integrate
objectives with personal
organizational goals objectives with
organizational goals
L.O.2 Set and meet work L.O.2 Set and meet
priorities work
priorities
L.O.3 Maintain L.O.3 Maintain

professional professional
growth and developmentgrowth and
development
4. PRACTICE OCCUPATIONAL HEALTH AND SAFETY
PROCEDURES
L.O.1 Evaluate hazard L.O.1 Evaluate hazard
and risks and risks
L.O.2 Control hazards and L.O.2 Control hazards
risks and risks
L.O.3 Maintain L.O.3 Maintain
occupational occupational
health and safety health and safety
awareness awareness
L.O.4 Perform basic first- L.O.4 Perform basic
aid procedures first-aid procedures
Form 1.3
COMMON COMPETENCIES
Required Units of Training
Current
Competency/Learning Gaps/Requiremen
Competencies
Outcomes based on CBC ts
L.O.1 Seek information L.O.1 Seek information on
on the the
industry industry
L.O.2 Update L.O.2 Update continuously
continuously relevant industry
relevant industry knowledge
knowledge
L.O.3 Develop and L.O.3 Develop and update
update local knowledge
local knowledge
L.O.4 Promote products L.O.4 Promote products
and and
services to customers services to customers
L.O.1 Follow hygiene L.O.1 Follow hygiene
L.O.2 Identify and L.O.2 Identify and prevent
prevent hygiene risk
hygiene risk
L.O.1 Plan and prepare L.O.1 Plan and prepare
task to task to
be undertaken be undertaken
L.O.2 Input data into a L.O.2 Input data into a
computer computer
L.O.3 Assess L.O.3 Assess information
information using using
computer computer
L.O.4 Produce/ output L.O.4 Produce/ output
data data
using computer system using computer system
L.O.5 Maintain L.O.5 Maintain computer
computer system
system
L.O.1 Practice L.O.1 Practice workplace
workplace procedures for health,
procedures for health, safety and security
safety and security practices
practices
L.O.2 Perform child L.O.2 Perform child
protection protection
duties relevant to the duties relevant to the
tourism industry tourism industry
L.O.3 Observe and L.O.3 Observe and monitor
monitor people
people
L.O.4 Deal with L.O.4 Deal with emergency
emergency situations
situations
L.O.5 Maintain safe L.O.5 Maintain safe
personal personal
presentation standards presentation standards
L.O.6 Maintain a safe L.O.6 Maintain a safe and
and secure workplace
secure workplace
L.O.1 Greet customers L.O.1 Greet customers
L.O.2 Identify customer L.O.2 Identify customer
needs needs
L.O.3 Deliver service to L.O.3 Deliver service to
customer customer
L.O.4 Handle queries L.O.4 Handle queries
through through
use of common use of common business
business tools and technology
L.O.5 Handle L.O.5 Handle
complaints/conflict complaints/conflict
situations, evaluation situations, evaluation
and recommendations and recommendations
Form 1.3
CORE COMPETENCIES
Required Units of
Current Competency/Learni Training
Competencies ng Outcomes based Gaps/Requirements
on CBC
L.O.1 Receive L.O.1 Receive
housekeeping housekeeping
requests requests
L.O.2 Provide/Service L.O.2 Provide/Service
housekeeping requests housekeeping requests
L.O.3 Provide advice to L.O.3 Provide advice to
guest guest
L.O.4 Liaise with other L.O.4 Liaise with other
departments departments
L.O.1 Set up L.O.1 Set up
equipment and trolleys equipment and
trolleys
L.O.2 Access rooms for L.O.2 Access rooms
servicing for
servicing
L.O.3 Make up beds L.O.3 Make up beds
L.O.4 Clean and clear L.O.4 Clean and clear
rooms rooms
L.O.5 Clean and store L.O.5 Clean and store
trolleys trolleys
and equipment and equipment
L.O.1 Provide valet L.O.1 Provide valet
services to services to
guests guests
L.O.2 Display L.O.2Display
professional valet professional valet
standards standards
L.O.3 Care for guest L.O.3 Care for guest
property property
L.O.1 Collect laundry L.O.1 Collect laundry for
for laundering functions
laundering functions
L.O.2 Perform L.O.2 Perform
laundering laundering
functions functions
L.O.3 Process L.O.3 Process
laundered item laundered item
L.O.4 Return L.O.4 Return
laundered item laundered item
L.O.1 Select and set L.O.1 Select and set up
up equipment and materials
equipment and
materials
L.O.2 Apply cleaning L.O.2 Apply cleaning
technique technique
L.O.3 Clean dry and L.O.3 Clean dry and wet
wet areas areas
L.O.4 Maintain and L.O.4 Maintain and store
store cleaning equipment and
cleaning equipment chemicals
and
chemicals
6. DEAL WITH/HANDLE INTOXICATED GUESTS
L.O.1 Determine the L.O.1 Determine the
level of level of
intoxication intoxication
L.O.2 Apply L.O.2 Apply
appropriate appropriate
L.O.3 Comply with L.O.3 Comply with
legislation legislation
TRAINEES TRAINING REQUIREMENT
Form 1.4
CORE COMPETENCIES
Module Title/Module
Gaps Duration (Hours)
of Instruction
L.O.1 Receive 1. Providing
housekeeping
requests 50 hours
L.O.2 Provide/Service
housekeeping requests Housekeeping
L.O.3 Provide advice to Services to Guests
guest
L.O.4 Liaise with other
departments
L.O.1 Collect laundry for 4.Laundering Linen 12 hours
laundering functions And Guest Clothes
L.O.1 Select and set up

equipment and materials
L.O.2 Apply cleaning
technique 5.Cleaning Public 50 hours
Areas, Facilities And
L.O.3 Clean dry and wet Equipment
areas
L.O.4 Maintain and store
cleaning equipment and
chemicals
TOTAL: 112 hours
TRAINING PLAN
Qualification: HOUSEKEEPING NCII

Facilities/
Trainees’ Training Training Mode of Assessmen Date and
Staff Tools and Venue
Requirements Activity/Task Training t Method Time
Equipment
1. Providing Housekeeping Services to Guests
L.O.1 a.Identify different On-the-job Marissa Room Villa Observation Oct.1,202
Receive service or items to be training Ramirez supplies and Caceres 1
housekeeping requested by the items Hotel
Housekeeping 8:00 am-
requests guest Workplace
specialist 5:00 pm
observation
of practical 8 hours
skills
L.O.2 a.Set up equipment On-the-job Marissa Housekeepin Villa Observation Oct.
Provide/Service in guest rooms such training Ramirez g Caceres 2,2021
housekeeping as equipment’s Hotel
requests delivery of the item to available in
specialist 5:00 pm
the guest room, entry an
to guest room, establishmen 8 hours
removal of defective t such as
products/items, electric
placement/replaceme kettle, hair
nt of item & testing of dryer etc.,
item to confirm
correct operation.
L.O.3 a.Demonstrate the On-the-job Marissa Housekeepin Villa Workplace Oct.
Provide advice to use of items delivered training Ramirez g services Caceres observation 3,2021
guest to guest room and items Hotel of practical
available for skills
specialist 5:00 pm
request such
as bathroom 8 hours
supplies
L.O.4 a.Report equipment On-the-job Marissa Housekeepin Villa Workplace Oct.
Liaise with other malfunctions to training Ramirez g Caceres observation 4,2021
departments concern department equipment’s Hotel of practical
that need to skills
specialist 5:00 pm
be repair and
replace 8 hours
4. Laundering Linen and guest clothes
L.O.1 Collect a.Collecting laundry On-the-job Marissa Laundry list Villa Workplace Oct. 5-
laundry for clothes from the training Ramirez Laundry bag Caceres observation 6,2021
laundering functions guest Hotel of practical
Housekeeping Ball pen 8:00 am-
skills
specialist 5:00 pm
16 hours
5. Cleaning Public Areas, Facilities And Equipment

L.O.1 a.Select and set up On-the-job Marissa Trolley Villa Observation Oct. 9-
Select and set up equipment and training Ramirez Caceres 10,2021
Cleaning
equipment and materials Hotel
Housekeeping materials 8:00 am-
materials specialist and supply 5:00 pm
16 hours
L.O.2 a.Identify different On-the-job Marissa Cleaning Villa Observation Oct. 11-
Apply cleaning PPE to be use in training Ramirez supplies and Caceres 12,2021
technique cleaning materials Hotel
needed
b.Apply cleaning specialist 5:00 pm
technique 16 hours
L.O.3 a.Procedures on how On-the-job Marissa Leaning Villa Observation Oct. 14-
Clean dry and wet to clean dry and wet training Ramirez supplies and Caceres 15,2021
areas areas and signage to materials Hotel
be use while cleaning Housekeeping 8:00 am-
in progress specialist 5:00 pm
16 hours
L.O.4 a.Identify proper On-the-job Marissa Cleaning Villa Observation Oct. 16-
Maintain and store cleaning agent and training Ramirez agent and Caceres 17,2021
cleaning equipment chemicals and their chemical Hotel
uses Housekeeping 8:00 am-
and specialist Cleaning 5:00 pm
chemicals b.Identify different materials
cleaning equipment’s 16 hours
and their uses and Room
proper storage of the supplies
equipment’s
Prepared by: Approved by:
CindySEsmilla RowenaTalay
Cindy S. Esmilla Rowena Talay
Industry Coordinator Industry Representative
TRAINEE’S PROGRESS SHEET
Name : Sean Colin E. Lara Trainer : Cindy Esmilla

Qualification : Housekeeping NC II Nominal Duration : 112 hours
Training Date Date Trainee’s Supervisor’s

Units of Competency Training Activity Rating
Duration Started Finished Initial Initial
1. Providing Housekeeping Services to Guests
L.O.1 Identify different 8 hours Oct. Oct. Competent
Receive housekeeping service or items to 1,2021 1,2021 SCL CSE
requests be requested by the
guest
L.O.2 Set up equipment in 8 hours Oct. Oct. Competent

Provide/Service guest rooms such as 2,2021 2,2021 SCL CSE
housekeeping requests Delivery of the item
to the guest room
Entry to guest room
Removal of defective
products/items
Placement/replacem
ent of item Testing of
item to confirm
correct operation
L.O.3 Demonstrate the use 8 hours Oct. Oct. Competent SCL CSE
Provide advice to guest of items delivered to 3,2021 3,2021
guest room
L.O.4 Report equipment 8 hours Oct. Oct. Competent SCL CSE
Liaise with other malfunctions to 4,2021 4,2021
departments concern department
4. Laundering Linen and guest clothes

L.O.1 Collecting laundry 16 hours Oct. Oct. SCL CSE
Collect laundry for clothes from the 5,2021 6,2021
laundering functions guest
5. Cleaning and Preparing Rooms for Incoming Guests
L.O.1 Select and set up 16 hours Oct. Oct. Competent SCL CSE
Select and set up equipment and 9,2021 10,2021
equipment and materials
materials
L.O.2 Identify different 16 hours Oct. Oct. Competent SCL CSE

Apply cleaning PPE to be use in 11,2021 12,2021
technique cleaning
L.O.3 Procedures on how 16 hours Oct. Oct. Competent SCL CSE
Clean dry and wet to clean dry and wet 14,2021 15,2021
areas areas and signage to
be use while
cleaning in progress
L.O.4 Identify proper 16 hours Oct. Oct. Competent SCL CSE
Maintain and store cleaning agent and 16,2021 17,2021
chemicals and their
cleaning equipment and uses
chemicals
Identify different
cleaning equipment’s
and their uses and
proper storage of the
equipment’s
Total hours: 112 hours
Note: The trainee and the supervisor must have a copy of this form. The column for rating maybe used either by
giving a numerical rating or simply indicating competent or not yet competent. For purposes of analysis, you may
require industry supervisors to give a numerical rating for the performance of your trainees. Please take note
however that in TESDA, we do not use numerical rating
SeanColinLara CindyEsmilla
Sean Colin E. Lara Cindy S. Esmilla
Trainee Training Supervisor
SPJ International Technology Institute
TRAINEE’S RECORD BOOK
Trainee’s No.: 0106
NAME: Sean Colin E. Lara

QUALIFICATION: Housekeeping NC II
TRAINING DURATION: October 1-17, 2021
TRAINER: Cindy S. Esmilla
Instructions:
This Trainees’ Record Book (TRB) is intended to serve as
record of all accomplishment/task/activities while
undergoing training in the industry. It will eventually
become evidence that can be submitted for portfolio
assessment and for whatever purpose it will serve you.
It is therefore important that all its contents are viably
entered by both the trainees and instructor.
The Trainees’ Record Book contains all the required
competencies in your chosen qualification. All you have
to do is to fill in the column “Task Required” and “Date
Accomplished” with all the activities in accordance with
the training program and to be taken up in the school
and with the guidance of the instructor. The instructor
will likewise indicate his/her remarks on the
“Instructors Remarks” column regarding the outcome of
the task accomplished by the trainees. Be sure that the
trainee will personally accomplish the task and
confirmed by the instructor.
It is of great importance that the content should be
written legibly on ink. Avoid any corrections or erasures
and maintain the cleanliness of this record.
This will be collected by your trainer and submit the
same to the Vocational Instruction Supervisor (VIS) and
shall form part of the permanent trainee’s document on
file.
THANK YOU.
NOTES:
_________________________________________________
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_________________________________________________
_________________________________________________
_________________________________________________
_________________________________________________
_________________________________________________
_________________________________________________
_________________________________________________
_________________________________________________
_________________________________________________
_________________________________________________
_________________________________________________
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_________________________________________________
_________________________________________________
BASIC COMPETENCY
Unit of Competency: Participate in workplace Unit of Competency: Work in a team environment
Communication
Learning Task/Activity Date Instructors Learning Task/Activity Date Instructors
Outcome Required Accomplished Outcome Required Accomplished Remarks
Remarks
Describe team Identify the role Oct. 2,2021 Competent
Obtain and Access specific Oct. 1,2021 Competent role and scope and objective of
convey and relevant the team from
workplace information available sources
information from of information
appropriate
sources Identify own role Identify roles and Oct. 2,2021 Competent
and responsibility of
Speak English Identify Oct. 1,2021 Competent responsibility other team
at a basic different forms within team members
operational of expression
level in English Work as a team Observe protocols Oct. 2,2021 Competent
member in reporting using
Participate in Conduct Oct. 1,2021 Competent standard operating
workplace workplace procedure
meetings and interaction in
discussions courteous Work effectively Appropriate Oct. 2,2021 Competent
manner with colleagues communication
skills
Complete Record Oct. 1,2021 Competent
relevant work workplace Work in socially Dealt with cross Oct. 2,2021 Competent
related data on diverse cultural
documents standard environment misunderstanding
workplace
forms and
document
SeanColinLara CindyEsmilla Sean Colin Lara Cindy Esmilla
Sean Colin Lara Cindy Esmilla Trainee Signature Trainer’s Signature
Trainee Signature Trainer’s Signature

Unit of Competency: Practice career professionalism Unit of Competency: Practice occupational
Health and safety procedure
Outcome Required Accomplished Remarks Outcome Required Accomplished Remarks
3.1 Integrate Demonstrate Oct. 3,2021 Competent
personal performance of 4.1 Evaluate Identify Oct.4,2021 Competent
objectives with duties to the hazard and hazards/risk in
organizational organization risks the workplace
goals 4.2 Control Proper used of Oct.4,2021 Competent
3.2 Set and Resources are Oct. 3,2021 Competent hazards and PPE
meet work utilized risks
priorities effectively and 4.3 Maintain Participate in Oct.4,2021 Competent
efficiently to occupational emergency
manage work health and related drills and
priorities safety training
3.3 Maintain Identify Oct. 3,2021 Competent awareness
professional trainings and 4.4 perform Apply basic first- Oct.5,2021 Competent
growth and career basic first- aid aid techniques
development opportunities procedures
based on job
requirements
SeanColinLara
Lalaine Villaralbo CindyEsmilla
Ezha Germaine Veras
Sean Colin Lara VILLARALBO Cindy Esmilla
LALAINE EZHA GERMAINE VERAS
Trainee Signature
Trainee Siganture Trainer’sTrainer’s
SignatureSignature
Sean Colin Lara Cindy Esmilla
COMMON COMPETENCY Unit of Competency: Observe Workplace
Unit of Competency: Develop & update industry Hygiene procedures
knowledge
1.1 Seek Identify and Oct. 6,2021 Competent

information on accessed 2.1 Follow Handling Oct. 7,2021 Competent
the industry sources of hygiene storage of
information on procedures items and
the industry implementatio
1.2 Update Updated Oct. 6,2021 Competent n of workplace
continuously knowledge is hygiene
relevant shared with procedures
industry customers and 2.2 Identify Identify Oct. 7,2021 Competent
knowledge co- workers and prevent potential
1.3 Develop Develop Oct. 6,2021 Competent hygiene risk hygiene risk
and update knowledge to and
local assist queries procedures
knowledge
1.4 Promote Promote Oct. 6,2021 Competent
products and products and SeanColinLara CindyEsmilla
services to services of the Sean Colin Lara Cindy Esmilla
customer industry Trainee Signature Trainer’s Signature
Lalaine Villaralbo Ezha Germaine Veras

LALAINE VILLARALBO EZHA GERMAINE VERAS
Trainee Siganture Trainer’s Signature
Unit of Competency: Perform computer Unit of Competency: Perform workplace and
safety practice
Operations
Learning Outcome Task/Activity Date Instructors

Learning Task/Activity Date Instructors
Outcome Required Accomplished Remarks Required Accomplished Remarks
3.1 Plan and Determine Oct. 8,2021 Competent

prepare task to be requirements of 4.1 Practice Report or identify Oct. 9,2021 Competent
undertaken task workplace unusual
procedures for occurrence
3.2 Input data into Use of computer Oct. 8,2021 Competent
health, safety and
a computer and input data
security practices
3.3 Assess Select correct Oct. 8,2021 Competent 4.2 Perform child Identify issue of Oct. 9,2021 Competent
information using program or protection duties sexual
computer application relevant to the exploitation
3.4 Produce/output Print out data Oct. 8,2021 Competent tourism industry
data using 4.3 Observe and Observation and Oct. 9,2021 Competent
computer system monitor people monitoring
3.5 Maintain Cleaning of Oct. 8,2021 Competent activities are
computer system computer from implemented
internal to
external surfaces 4.4 Deal with Recognize Oct. 9,2021 Competent
emergency emergency
situations situation
SeanColinLara CindyEsmilla 4.5 Maintain safe Follow safe Oct. 9,2021 Competent
Sean Colin Lara Cindy Esmilla personal personal
presentation standards
Trainee Signature Trainer’s Signature standards
4.6 Maintain a safe Proper handling Oct. 9,2021 Competent
and secure of chemical,
workplace poisons and
dangerous
materials
SeanColinLara
CindyEsmilla
Unit of Competency: Provide Effective Customer
Service
Learning Task/Activity Date Instructor

Outcome Required Accomplishe s Remarks
d
5.1 Greet Demonstrate Oct. 10,2021 Competent
customers sensitivity to
cultural social
difference
5.2 Identify Identify customer Oct. 10,2021 Competent
customers’ needs to assessed
needs urgency
5.3 Deliver Maintain rapport Oct. 10,2021 Competent
service to with customer
customer
5.4 Handle Record queries Oct. 10,2021 Competent
queries through and information
use of common
business tools
and technology
5.5 Handle Application of Oct. 10,2021 Competent
complaints/con effective
flict situations, communication
evaluation and skills
recommendatio
ns
CORE COMPETENCY Unit of Competency: Clean and prepare rooms for
incoming guests
Unit of Competency: Provide Housekeeping
Services to guests Learning Task/Activity Date Instructors
Learning Task/Activity Date Instructors Outcome Required Accomplished Remarks
Outcome Required Accomplished Remarks
1.1 Receive Deliver guest Oct. 11,2021 Competent
housekeepi request
ng 2.1 Set up Clean, Oct. 12,2021 Competent
requests equipment and supplies and
1.2 Set up equipment Oct. 11,2021 Competent trolleys equipment
Provide/Se in guest room required for
rvice room service
housekeepi
ng 2.2 Access Identify rooms Oct. 12,2021 Competent
requests rooms for requiring
1.3 Provide Demonstrate Oct. 11,2021 Competent servicing service
advice to proper use of 2.3 Make up Replace bed Oct. 12,2021 Competent
guests delivered item beds linens
1.4 Liaise Update status of Oct. 11,2021 Competent 2.4 Clean and Cleaning of Oct. 12,2021 Competent
with other service to other clear rooms rooms in
departmen departments correct order
ts
2.5 Clean and Identify Oct. 12,2021 Competent
store trolleys supplies for
SeanColinLara CindyEsmilla and equipment trolleys
SeanColinLara
CindyEsmilla
Unit of Competency: Provide Valet/Butler Service Unit of Competency: Laundry linen and guest clothes

Outcome Required Accomplished Remarks Outcome Required Accomplishe Remarks
d
3.1 Provide Prepare valet Oct. 13,2021 Competent
valet service services to be 4.1 Collect Picking up of Oct. Competent
to guests delivered laundry for guest clothes 14,2021
3.2 Display Follow valet Oct. 13,2021 Competent laundering
professional grooming and functions
standards communication 4.2 Perform Operate Oct. Competent
standards laundering laundry 14,2021
3.3 Care for Set luggage Oct. 13,2021 Competent functions equipment
guest based on guest 4.3 Process Perform post Oct. Competent
property instructions laundered cleaning 14,2021
item laundry
4.4 Return Deliver Oct. Competent
laundered laundered 14,2021
item guest clothes
SeanColinLara
CindyEsmilla
SeanColinLara
CindyEsmilla
Unit of Competency: Clean public areas, facilities and Unit of Competency: Deal with/handle intoxicated
equipment guests

5.1 Select Identify Oct. 15,2021 Competent 6.1 Assess level of Oct. 16,2021 Competent
and set up protective SeanColinLaraintoxication
Determine of CindyEsmilla
equipment clothing to be the level
Sean of Lara
Colin the guest Cindy Esmilla
and materials used intoxicatio
n
5.2 Apply Identify Oct. 15,2021 Competent
6.2 Apply Demonstrate Oct. 16,2021 Competent
cleaning cleaning
appropriat on how to
technique equipment
e handle
and chemicals
procedure intoxicated
5.3 Clean dry Perform Oct. 15,2021 Competent guest
and wet areas cleaning in a
6.3 Deal with Oct. 16,2021 Competent
dry and/or
Comply underage
wet area
with drinkers with
5.4 Maintain Proper Oct. 15,2021 Competent legislation caution
and store cleaning and
cleaning storage of the
equipment equipment’s
and chemicals
TRAINING SESSION EVALUATION FORM
INSTRUCTIONS:
This post-training evaluation instrument is intended to measure how
satisfactorily your trainer has done his job during the whole duration of
your training. Please give your honest rating by checking on the
corresponding cell of your response. Your answers will be treated with
utmost confidentiality.
Legend: 5 - Outstanding
4 - Very Good/ Very Satisfactory
3 - Good/ Adequate
2 - Fair/ Satisfactory
1 – Poor/Unsatisfactory
*Examples from Hypothetical Data
Trainee# 1
TRAINERS/INSTRUCTORS
5 4 3 2 1
Name of Trainer: Cindy Esmilla
1. Orients trainees about CBT, the use of CBLM and
√
the evaluation system
2. Discusses clearly the unit of competencies and
outcomes to be attained at the start of every √
module
3. Exhibits mastery of the subject/course he/she is
√
teaching
4. Motivates and elicits active participation from
√
students or trainees
5. Keeps records of evidence/s of competency
√
attainment of each student/ trainees
6. Instill value of safety and orderliness in the
√
classrooms and workshops
7. Instills the value of teamwork and positive work
√
values
8. Instills good grooming and hygiene. √
9. Instills value of time √
10. Quality of voice while teaching √
11. Clarity of language/dialect used in teaching √
12. Provides extra attention to trainees and students
√
with specific learning needs
13. Attends work-based training regularly and
√
promptly
14. Shows energy and enthusiasm while teaching √
15. Maximize use of training supplies and materials √
16. Dresses appropriately √

17. Shows empathy √
18. Demonstrates self-control √
This post training evaluation instrument is intended to measure how

satisfactorily your trainer prepared and facilitated your training. Please give
your honest rating by checking on the corresponding cell of your response.
Your answer will be treated with utmost confidentiality.
Use the following rating scales:
5- Outstanding
4- Very Good/Very Satisfactory
3- Good/Adequate
2- Fair/Satisfactory
1- Poor/Unsatisfactory
Trainee # 1
PREPARATION 1 2 3 4 5
1. Workshop layout conforms with the components of a 
CBT workshop
2. Number of CBLM is sufficient 
3. Objectives of every training session is well explained 
4. Expected activities/outputs are clarified 
DESIGN AND DELIVERY 1 2 3 4 5

1. Course contents are sufficient to attain objectives 
2. CBLM are logically organized and presented 
3. Information Sheet are comprehensive in providing 

the required knowledge
4. Examples, illustrations and demonstrations help you 
learn
5. Practice exercises like Task/Job Sheets are sufficient 
to learn required skills
6. Valuable knowledge is learned through the contents 
of the course
7. Training Methodologies are effective 
8. Assessment Methods and evaluation system are 

suitable for the trainees and the competency
9. Recording of achievements and competencies 
acquired is prompt and comprehensive
10. Feedback about the performance of learners 
are given immediately
TRAINING FACILITIES/RESOURCES 1 2 3 4 5
1. Training Resources are adequate 
2. Training Venue is conducive and appropriate 
3. Equipment, Supplies and Materials are sufficient 
4. Equipment, Supplies and Materials are suitable and 

appropriate
5. Promptness in providing supplies and materials 
SUPPORT STAFF
1. Support staff are accommodating 
Comments/Suggestions:
Additional learning materials for the trainee to read on. With regards to
machines and equipment some are already outdated it needs to be
upgraded. Helpful and accommodating staff.
1. Self-Evaluation
During the session, did I? Yes No

1. Establish an atmosphere of trust? 
2. Encourage participation of the trainees? 
3. Assist the trainees when they needed

assistance?
4. Consider the feedback of trainees? 
5. Remain aware of non-verbal communication? 
6. Praise effort? 
7. Summarize key points? 
8. Vary activities and tasks to aid attainment of

competency?
9. Provide opportunities for practice? 
10. Achieve the learning objectives 
SUPERVISED INDUSTRY TRAINING OR ON THE JOB
TRAINING EVALUATION FORM
Dear Trainees:
The following questionnaire is designed to evaluate the effectiveness of the
Supervised Industry Training (SIT) or On the Job Training (OJT) you had
with the Industry Partners of SPJ International Technology Inc. Please
check (/) the appropriate box corresponding to your rating for each question
asked. The results of this evaluation shall serve as basis for improving the
design and management of the SIT in SPJ International Technology Inc
to maximize the benefits of the said Program. Thank you for your
cooperation.
Legend:
5 - Outstanding
4 - Very Good/ Very Satisfactory
3 - Good/ Adequate
2 - Fair/ Satisfactory
1 – Poor/Unsatisfactory
Trainee # 1
Item Questions Ratings
No.
INSTITUTIONAL EVALUATION 1 2 3 4 5 NA
Has SPJ International
Technology Inc conducted an
1
orientation about the SIT/OJT

program, the requirements and
preparations needed and
expectations?
Technology Inc provided
2
necessary assistance such as

referrals or recommendations
in finding the company for your
OJT?
Has SPJ International 
Technology Inc showed
3 coordination with the Industry
partner in the design and
supervision of your SIT/OJT?
Has your in-school training
adequate to undertake 
4
Industry?
Technology Inc monitored 
5
your progress in the Industry?
Has the supervision been
effective in achieving your OJT 
6
objectives and providing
feedbacks when necessary?
Did SPJ International
Technology Inc conduct
7 
assessment of your SIT/OJT
program upon completion?
Where you provided with the
results of the Industry and SPJ
8 
International Technology Inc
assessment of your OJT?
Comments/Suggestions:
Unavailability of the supervisor –in charge sometimes due to busy
schedule.
Average Ratings
Item Questions Average
No.
INSTITUTIONAL EVALUATION
Has SPJ International Technology Inc. conducted an 5
orientation about the SIT/OJT program, the
1
requirements and preparations needed and
expectations?
Has SPJ International Technology Inc. provided 5
necessary assistance such as referrals or
2
recommendations in finding the company for your OJT?
Has SPJ International Technology Inc. showed 5
coordination with the Industry partner in the design and
3
supervision of your SIT/OJT?
Has your in-school training adequate to undertake 5
Industry?
4
Has SPJ International Technology Inc. monitored your 5
progress in the Industry?
5
Has the supervision been effective in achieving your OJT 4
objectives and providing feedbacks when necessary?
6
Did SPJ International Technology Inc. conduct 5
assessment of your SIT/OJT program upon completion?
7
Where you provided with the results of the Industry and 5
SPJ International Technology Inc. assessment of your
8
OJT?
General Average 4.875
Outstanding
Range: 0.00- 1.49 =Poor/Unsatisfactory
1.50- 2.49 =Fair/Adequate
2.50- 3.49 =Good/Satisfactory
3.50- 4.49 =Very Good/Very Satisfactory
4.50- 5.00 =Outstanding
General Interpretation:
Outstanding in most of the aspect
Recommendation:
Regular follow-up with the trainees to ensure they that they are well
been taking care of or know the trainees difficulty in industry.
Trainee # 1
Item
Question Ratings
No.
Villa Caceres Hotel 1 2 3 4 5 NA

Was the Villa Caceres Hotel
1 appropriate for your type of 
training required and/or desired?
Has the Villa Caceres Hotel
2 designed the training to meet your 
objectives and expectations?
showed coordination with SPJ
3 International Technology Inc. in 
the design and supervision of the
SIT/OJT?
Has the Villa Caceres Hotel and
its staff welcomed you and treated
4 
you with respect and
understanding?
facilitated the training, including
the provision of the necessary
5 
resources such as facilities and
equipment needed to achieve your
OJT objectives?
6 assigned a supervisor to oversee 
your work or training?
Was the supervisor effective in
supervising you through regular
7 
meetings, consultations and
advise?
Has the training provided you with
the necessary technical and
8 
administrative exposure of real-
world problems and practices?
9 Has the Housekeeping NC II 
allowed you to develop self-
confidence, self-motivation and
positive attitude towards work?
Has the experience improved your
10 personal skills and human 
relations?
11 Are you satisfied with your

training in Villa Caceres Hotel?
Comments/Suggestions: All are very helpful and supportive from ranks

up to the management team. I learned a lot during my time working with
them.
Signature: SeanColinLara Qualification: Housekeeping NC

II
Printed Name: Sean Colin Lara
Host Industry Partner: Supervisor: Marissa Ramirez

Villa Caceres Hotel
Period of Training: October 1-17, 2021 Instructor: Cindy S. Esmilla

Average Ratings
Item
Question Average
No.
INDUSTRY PARTNER
Was the Villa Caceres Hotel appropriate for your type of
1
training required and/or desired? 5
Has the Villa Caceres Hotel designed the training to meet
2
your objectives and expectations? 5
Has the Villa Caceres Hotel showed coordination with
3 SPJ International Technology Inc. in the design and
supervision of the SIT/OJT? 4
Has the Villa Caceres Hotel and its staff welcomed you
4
and treated you with respect and understanding? 5
Has the Villa Caceres Hotel facilitated the training,
including the provision of the necessary resources such as
5
facilities and equipment needed to achieve your OJT
objectives? 4
Has the Villa Caceres Hotel assigned a supervisor to
6
oversee your work or training? 5
Was the supervisor effective in supervising you through
7
regular meetings, consultations and advise? 5
Has the training provided you with the necessary
8 technical and administrative exposure of real-world
problems and practices? 5
Has the Housekeeping NC II allowed you to develop self-
9 confidence, self-motivation and positive attitude towards
work? 5
Has the experience improved your personal skills and
10
human relations? 5
Are you satisfied with your training in Villa Caceres
11
Hotel? 4
General Average 4.72
Outstanding
Range: 0.00- 1.49 =Poor/Unsatisfactory
1.50- 2.49 =Fair/Adequate
2.50- 3.49 =Good/Satisfactory
3.50- 4.49 =Very Good/Very Satisfactory
4.50- 5.00 =Outstanding
General Interpretation:
Outstanding in most of the areas
Recommendation:
The company knows all the proper procedures in conducting each jobs
and be able to assist the trainees the efficient manner in completing each
task.
HOUSEKEEPING SCHEDULE
Qualificatio
HOUSEKEEPING NC II
n VCH Town square
Area/ Station/
PRACTICAL Work Area and Victoria
Section Bldg
building
In-Charge Cindy S. Esmilla
Schedule for the 1st Semester July
19,2021
Responsibl Dail Ever W Ever Monthl Remar

ACTIVITIES
e Person y y e y y ks
othe e 15th
r k Day
Day l
y
1. Clean and Maintenan X
check the ce
outside parts personnel
polishing
machine.
2. Check for the Maintenan X
buffer pad if it ce
is already worn personnel
out or dirty
3. Inspect the Maintenan X
wire ce
personnel
4. Checked the Maintenan X
motor parts of ce
the polishing personnel
machine.
5. Check for the Maintenan X
missing pieces ce
or loose screw personnel
6. Arrange the Maintenan X
table and tools ce
chairs and personnel
other
necessary
things to keep.
7. Clean, check Maintenan X
and maintain ce
Tool Room. personnel
 Free of
dust, not
damp
 Tools in
appropriate
positions/l
ocations
 With
visible
labels/sign
age
 Logbook
and forms
are
complete in
order and
updated
 Lights,
ventilation-
-OK
check Rest ce
Room personnel
• Urinals,
bowls, wash
basins, walls
and
partitions
are free from
stains, dirt,
oils, graffiti
and
unnecessary
objects;
• Ceilings free
from
cobwebs and
dangling
items
• Floor is kept
dry; no
broken tiles
or
protruding
objects
• Equipped
with dipper
and pails;
properly
located after
use
• Water
systems is
functional:
no
dripping/da
maged
faucets or
pipes
• Drainage
system is
working, no
water-
clogged
areas
• No offensive
odor
• Lights
/Ventilation
check wash ce
area: personnel
•
Walls/Floors
- –free from
oils, molds,
broken tiles,
gums, stains
or graffiti
• Drainage
system is
functional
• Water
system
functional;
no dripping
faucets or
leaking
pipes
• Free from
unnecessary
objects
(mops, rags)
maintain work ce
shop personnel
surroundings
by sweeping/
removing fallen
leaves,
branches,
debris and
other refuse,
impounded
water, clearing
pathways of
obstructions
11. Disposal of Maintenan X
waste ce
materials personnel
(Follow waste
segregation
system)
EQUIPMENT MAINTENANCE SCHEDULE
EQUIPMENT TYPE POLISHING MACHINE
EQUIPMENT CODE PMWilson 406
LOCATION Practical Work Area
Schedule for the Month of
July 2021
ACTIVITIES MANPOW
ER
Dail Ever W Ever Month Remarks
y y e y ly
Othe e 15th
r Day k Day
l
y
1. Clean and Maintenan X Activity is
check the ce done
outside parts personnel before
polishing and after
machine. using the
equipmen
t
2. Check for Maintenan X Activity is
the buffer ce done
pad if it is personnel before
already worn and after
out or dirty using the
equipmen
t
3. Inspect the Maintenan X Activity is
wire ce done
personnel before
and after
using the
equipmen
t
4. Checked the Maintenan X Activity is
motor parts ce done
of the personnel before
polishing and after
machine. using the
equipmen
t
the missing ce done
pieces or personnel before
loose screw and after
using the
equipmen
t
the accessories ce done
of the machine personnel before
and after
using the
equipmen
t
WORKSHOP INSPECTION CHECKLIST

Area/Section Practical Work Area In-Charge Cindy S. Esmilla
YES NO INSPECTION ITEMS

 1. Is the polishing machine being clean and check
including outside parts?
 2. Is the buffer pad being properly check?
 3. Did they inspect the wire?

 4. Are the motor parts of the polishing machine being
checked?
 5. Are the missing pieces or loose screws were
checked?
 6. Are the table and tools chairs and other necessary

things being arrange to keep?
 7. Is the Tool Room clean, check and maintain?
 8. Is the work shop surroundings clean and cleared of

obstructions, no impounded waste and with
adequate lights?
 9. Is the wash area clean, sanitized free from
unnecessary objects such as mop, rags? Are all
water, drainage and electrical system functional?
 10. Is the rest room well cleaned, dry and sanitized,

no unacceptable odor and free from unnecessary
objects such as mops, rags, outdated signage,
dangling objects? Are the urinals, bowls,
washbasins walls and partitions free from stains,
dirt, oils, graffiti and unnecessary objects? Is it
equipped with adequate dipper and pails and
properly located after use? Are all water, drainage
and electrical system functional?
 11. Are there available receptacles for waste? Are the
waste materials properly segregated and disposed?
Remarks: Well inspected
CindyEsmilla
Inspected by: Cindy S. Esmilla Date: June1,2021
EQUIPMENT MAINTENANCE INSPECTION CHECKLIST

Equipment Type : Polishing machine
Property Code/Number : PMWilson 406
Location : PRACTICAL WORK AREA
YES NO INSPECTION ITEMS
 1. Is the polishing machine being clean and check including
outside parts?
 2. Is the buffer pad being properly check?
 3. Did they inspect the wire?
 4. Are the motor parts of the polishing machine being cheeked?
 5. Are the missing pieces or loose screws were checked?
 6. Are the accessories of the machine were checked?
Remarks:
Well inspected
CindyEsmilla
Inspected by: Cindy S. Esmilla Date: June 2021
WASTE SEGREGATION LIST
Area/Section Practical Work area
WASTE SEGREGATION METHOD
GENERAL/ACCUMULATED Recycle Compose Dispose

WASTES
1. Used bond paper x x
2. Used cleaning detergents x
3. Used rags /cleaning materials x x
4. Used logbook x
5. Used pencil/ball pen x
6. Used magazine and newspaper x
7. Used plastic bottled water x
8. Used bar soap x
9. Used dental kit x
10. Used tissue paper x
11. Used empty bottle bathroom x

amenities such as shampoo &
conditioner
12. Used compendium supplies x x
EQUIPMENT RECORD W/ CODE AND DRAWING
No PO Drawing
Location Eqpt. # Qty Title Description No.
. Ref.
1 Property PMWilson 3 Polishing 16-inch Floor 001

Custodian 406 Machine polisher
machine
TAG-OUT BILL
TYPE DESCRIPTION
LOG DATE DATE
(Danger/ (System
SERIAL ISSUED COMPLETED
Caution) Components, Test
reference, etc.)
01 June 5,2021
June Polishing Torn out buffer
6,2020 Machine pad
(Caution)
Vacuum cleaner Broken motor and

June
02 defective power June 10,2021
1,2020 (Danger) cord supply
Prepared by: Approved by:
CindyEsmilla LynPSanty
Cindy S. Esmilla Lyn P. Santy
Trainer Manager
BREAKDOWN/REPAIR REPORT
Property ID Number PMWilson 406
Property Name Polishing Machine

Vacuum cleaner
Location Practical Area

Findings: Recommendation:
Buffer pad is torn out (Polishing machine)
Replacement of the buffer pad
Broken motor and defective power cord
Replacement of unit (vacuum cleaner)
supply (vacuum cleaner)
CindyEsmilla PauBelenBon
Inspected by: Cindy Esmilla Reported to: Pau Belen Bon
Date: June 1,2021 Date: June 2,2021

Received Assignment:
Assigned to: Technician
AlfrancisMaquilan
Alfrancis Maquilan
Subsequent action taken: Recommendation:
Checked and verify torn out buffer pad Replacement of buffer pad (polishing
machine)
Checked and verify the unit(vacuum)
Replacement of unit (vacuum)
PauBelenBon
By: Technician Reported to: Pau Belen Bon
Date: June 1,2021 Date: June 2,2021
INSPECTION REPORT
Area/Section PRACTICAL WORK AREA
Facility Type Incident Action Taken Progress/Remarks
Polishing Machine Polishing Replacement of Buffer pad of polishing

machine torn buffer pad machine has been
out buffer pad replaced and it is now
ready to use it will
avoid damage to the
floor and accident to
the user of the
equipment
The unit is ready for
instruction or training
purposes
Reported by: Date:

CindyEsmilla June 5,2021
Cindy Esmilla
WORK REQUEST
UNIT Description: Polishing Machine

Wilson 406
Observation: Date Reported: June 1,2021

Torn out buffer pad
Reported by: Cindy Esmilla
Activity: Replacement of buffer pad Date Reported: June 2,2021
Signature: CindyEsmilla
Spare parts used: New buffer pad
SALVAGE REPORT
AREA/SECTION PRACTICAL WORK AREA

IN-CHARGE Cindy S. Esmilla
FACILITY TYPE PART ID RECOMMENDATION
Polishing Machine Replacement of READY TO USE

buffer pad
Reported by: Date: June 5, 2021
CindyEsmilla
Cindy S. Esmilla
Signature over Printed Name
Equipment Purchase Request
Department : Housekeeping Department Date: June 2, 2021
Name : Cindy Esmilla Approved Budget: Php5, 100.0
Purpose of Request: For use in Housekeeping NC II.
Proposed
Description Qty. Amount
Budget
1 Php 5,100.00 Php 5,100.00

Buffer pad for Polishing
machine
Total Php 5,100.00

Requested by: Approved by:
CindyEsmilla
PacitaQuin
Cindy Esmilla Pacita Quin
Trainer Purchasing Head
OPERATIONAL PROCEDURE
Equipment Type Polishing Machine
Equipment Code PMWilson 406
Location Practical Work area
Operation Procedure:
1. Wear the Personal Protective Equipment (PPE)

2. Check the machine if it is still suitable for the task such as the wire and
accessories
3. Check by plugging in the wire to the power supply so that we can determine
if the equipment is operational then unplug
4. If the machine is functional, before starting the main cleaning method, make
sure to clear all the furniture and appliances away from the floor.
5. Lock the handle in an upright position, then lay the polisher back on a hard
surface.
6. Install the brush and reposition the machine upright. Plug it in.
7. Lower the handle to your waist and lock it in place. Balance the machine on
the brush. Turn it on.
8. Start polishing the floor at the back wall and move backward toward the
center of the room. Look for the rooms farthest area from the entrance
because that place should be your starting point
9. Lower the handle to go left and lift the handle to go right. Let go of the
handle to stop. Do not immediately start at high speed when cleaning the
floor. Start slowly and gently to make sure that you are getting enough dirt
from the surface.
10. Turn the machine off when finished. Unplug it. Remove and clean the
brush. Rewind the power cord and put the machine away.

CBLM Core 2 - Clean and Prepare Rooms For Incoming Guests

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NAME: SEAN COLIN E.

Gathering Instrument for Trainee’s Characteristics

Language, literacy Average grade in: Average grade in:

Cultural and Ethnicity/culture:

Education & Highest Educational Attainment:

Number of years as a competency trainer – N/A

Previous learning List down trainings related to

National Certificates acquired and NC level

Special courses Other courses related to

Learning styles a. Visual - The visual learner takes mental

the classroom, who have problems sitting

INSTRUCTIONS: This Self-Check Instrument will give the trainer necessary

1. PARTICIPATE IN WORKPLACE COMMUNICATION

LO1.2 Speak English at a basic operational level 

LO1.3 Participate in workplace meeting and discussion 

LO1.4 Complete relevant work-related documents 

2. WORK IN TEAM ENVIRONMENT

LO2.3 Work effectively with colleagues 

LO2.4 Work in socially diverse environment 

3. PRACTICE CAREER PROFESSIONALISM

LO3.3 Maintain professional growth and development 

LO4.2 Control hazard and risks 

LO4.3 Maintain occupational health and safety 

INSTRUCTIONS: This Self-Check Instrument will give the trainer necessary

COMMON COMPETENCIES and LEARNING OUTCOMES

1. DEVELOP AND UPDATE INDUSTRY KNOWLEDGE

LO1.2. Update continuously relevant industry knowledge 

LO1.3 Develop and update local knowledge 

LO1.4 Promote products and services to customers 

LO2.2 Identify and prevent hygiene risk 

3. PERFORM COMPUTER OPERATIONS

LO3.2 Input data into a computer 

LO3.3 Assess information using computer 

LO3.4 Produce/ output data using computer system 

LO3.5 Maintain computer system 

4. PERFORM WORKPLACE AND SAFETY PRACTICES

LO4.4 Deal with emergency situations 

LO4.5 Maintain safe personal presentation standards 

LO4.6 Maintain a safe and secure workplace 

5. PROVIDE EFFECTIVE CUSTOMER SERVICE

LO5.2 Identify customer needs 

LO5.3 Deliver service to customer 

LO5.4 Handle queries through use of common business 

INSTRUCTIONS: This Self-Check Instrument will give the trainer necessary

CORE COMPETENCIES and LEARNING OUTCOMES

1. PROVIDE HOUSEKEEPING SERVICES TO GUESTS

2. CLEAN AND PREPARE ROOMS FOR INCOMING GUESTS

3. PROVIDE VALET/BUTLER SERVICE

4. LAUNDRY LINEN AND GUEST CLOTHES

LO.4.3 Process laundered item 

LO.4.4 Return laundered item 

5. CLEAN PUBLIC AREAS, FACILITIES AND EQUIPMENT

LO.5.2 Apply cleaning technique 

LO.5.3 Clean dry and wet areas 

LO.5.4 Maintain and store cleaning equipment and 

6. DEAL WITH/ HANDLE INTOXICATED GUESTS

LO.6.1 Determine the level of intoxication 

LO.6.2 Apply appropriate procedures 

LO.6.3 Comply with legislation 

Form 1.2: Evidence of Current Competencies acquired related to

Participate in Employment Submission of Certified

Work in a team Certificate of Submission of Certified

Practice career Certificate of Submission of Certified