COURSE DESIGN

COURSE TITLE : HOUSEKEEPING

NOMINAL DURATION : 436 hours

QUALIFICATION LEVEL : NC II

COURSE DESCRIPTION : The HOUSEKEEPING NC II Qualification consists of

competencies that a person must achieve to prepare guest
rooms, clean public areas and equipment, provide
housekeeping services, provide valet services, handle
intoxicated guest, and laundry linen and guest clothes to a range
of accommodation services.

ENTRY REQUIREMENTS:

Candidate/trainee must be any of the following:

 Can communicate both oral and written

 Good moral character
 Physically and mentally fit
 With good and moral character
 Can perform basic mathematical computation
 With pleasing personality

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COURSE STRUCTURE:

BASIC COMPETENCIES
(40 HOURS)

Unit of Competency Module Title Learning Outcomes No. of Hrs.

A. BASIC

1. Participate in 1.1 Participating in 1.1.1 Parts of speech 8

workplace workplace 1.1.2 Sentence construction
communication communication 1.1.3 Effective
communication
1.1.4 Conduct interviews
1.1.5 Sentence construction
1.1.6 Technical writing
1.1.7 Recording information
1.1.8 Basic mathematics
1.1.9 Technical writing
1.1.10 Types of forms

2. Work in a team 2.1 Working with 2.1.1 Team role 8

environment others 2.1.2 Relationship and
responsibilities
2.1.3 Role and
responsibilities within a
team
2.1.4 Team members role
and responsibilities
2.1.5 Communication
process
2.1.6 Team structure
2.1.7 Group planning and
decision making

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 Unit of Competency Module Title Learning Outcomes No. of Hrs.

3. Practice career 3.1 Practicing career 3.1.1 Code of conduct and

professionalism professionalism code of ethics
3.1.2 Personal hygiene 8
3.1.3 Interpersonal and
intrapersonal skills
3.1.4 Communication skills
3.1.5 Fundamental rights at
work
3.1.6 Company procedures
and standards
3.1.7 Work values and ethics
3.1.8 Company policies
3.1.9 Company operating
procedures and
standards

3.1.10 Gender and

Development
3.1.11 Personal Hygiene
3.1.12 Certifications and
licenses appreciation
3.1.13 Participate in training
programs
3.1.14 Awards/ rewards

4. Practice 4.1 Practicing Hazards and risks 8

occupational health and occupational health identification and
safety procedures and safety control
procedures 4.1.2 Organizational safety
and health protocol
4.1.3 Threshold limit value
(TLV)
4.1.4 OHS indicators
4.1.5 TLV table
4.1.6 Phil OHS Standards
4.1.7 Effects of hazards in
the workplace
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 4.1.8 Ergonomics
4.1.9 EGG Regulations
4.10 Safety Regulations
 Clean Air
Act
 Electrical
and Fire
Safety Code
 Waste
managemen
t
 Disaster
Preparedne
ss and
Managemen
t
4.1.11 Contingency Measures
and Procedures
4.1.12 Operational health and
safety procedure,
practices and
regulations
4.1.13 Emergency-related
drills and training

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 COMMON COMPETENCIES
(40 HOURS)

Unit of Competency Module Title Learning Outcomes No. of Hrs.

B. COMMON

1. Develop and update 1.1 Developing and 1.1.1 Information sources 8

industry knowledge updating industry  media
knowledge  reference book
 libraries
 union
 industry association
 internet
 personal observation
1.1.2 Trade unions
environmental issues and
requirements
1.1.3 Industrial relations issues
and major organization
1.1.4 Career opportunities
1.1.5 Work ethic required to work
in the industry
1.1.6 Quality assurance

2. Observe workplace 2.1 Observing 2.1.1 Hygiene procedures 4

hygiene procedures workplace hygiene  Proper hand
procedures washing
 Regular bathing
 Appropriate and
clean clothing
 Cleaning and
sanitizing
procedures
 Personal hygiene
 Pest control
 Principles of HACCP
2.1.2 Types of hygiene risks
 Bacteria and
contamination
 Inappropriate food
handling
 Poor work practice

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Unit of Competency Module Title Learning Outcomes No. of
Hrs.
 Cross contamination
 Disposal of garbage or
potentially contaminated
waste
2.1.3 Different cleaning materials
 Cleaning
procedures
Cleaning guidelines

3. Perform computer 3.1 Performing 3.1.1 Types of computers and basic 8

operations Computer Operations features of different operating
systems
3.1.2 Plain parts of a computer
3.1.3 Storage devices and basic
categories of memory
3.1.4 Types of software
3.1.5 Computer capacity
3.1.6 OHS Guidelines
3.1.7 Computer Capacity
3.1.8 Standard operating procedures in
entering and saving data into the
computer
3.1.9 Storage media
3.1.10 Ergonomic guidelines
3.1.11 Procedures/Techniques in
Accessing Information
3.1.12 Desktop Icons
3.1.13 Keyboard Techniques
3.1.12 Based on OHS Requirements
3.1.14 Software Commands

3.1.15 Operation and Use of Peripheral

Devices
3.1.16 Procedures in Transferring
Files/Data
3.1.17 Cleaning, Minor Maintenance
and Replacements of
Consumables
3.1.18 Creating More Space in the Hard
Disk
3.1.19 Reviewing Programs
3.1.20 Deleting Unwanted Files
3.1.21 Checking Hard Disk for Errors
3.1.22 Viruses and Up to Date Anti-virus

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4. Perform 4.1 Performing 4.1.1 Health, safety and security 4
workplace safety workplace safety procedures
practices practices 4.1.2 Breaches procedures
4.1.3 Emergency procedure
 Personal injuries
 Fire
 Electrocution
 Natural calamity
 Criminal acts
4.1.3 Safe personal presentation
standard
4.1.4 5’s Principles
4.1.5 Waste management
4.1.6 Pollution control
4.1.6 Effect of pollution
4.1.7 Types of pollutants

5. Provide effective 5.1 Providing 5.1.1 Good working attitude 8

customer services effective customer 5.1.2 Knowledge of services manual
services and standards
5.1.3 Interactive communication with
others
5.1.4 Interpersonal skills and sincerity
5.1.5 Non verbal communication and
body language
5.1.6 Work value and ethics
5.1.7 Telephone conversation
5.1.8 Fax machine information
5.1.9 Product merchandizing
5.1.10 E-Learning
5.1.11 Dealing with objectives and
disagreement
5.1.12 Holding guest's complaints in
effective ways
5.1.13 Evaluation and recommendation
process
5.1.14 Guest relation communication
5.1.15 Responding to customer needs

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 CORE COMPETENCIES
(400 HOURS)

Unit of
Module Title Leaning Outcomes No. of Hours
Competency

1. Provide 1.1 Providing 1.1.1.Recieve housekeeping request 70

housekeeping housekeeping 1.1.2. Provide / service housekeeping
services to guest services to guest request
1.1.3. Provide advice to guest
1.1.4. Liaise with other departments

2. Clean and 2.1.Cleaning and 2.1.1. Set up equipment and trolleys. 75

prepare rooms preparing rooms for 2.1.2. Access from for servicing
for incoming incoming guest 2.1.3. Make up beds
guest 2.1.4. Clean and clear rooms
2.1.5. Clean and store trolleys and
equipment

3. Provide 3.1. Providing 3.1.1.Provide valet services to guest 70

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Valet/Butler valet/butler service 3.1.2. Display professional valet
Service standards
3.1.3. Care for guest property

4. Laundry linen 4.1. Laundering linen 4.1.1. Receive housekeeping request 70

and guest and guest clothes 4.1.2. Provide/Service housekeeping
clothes request
4.1.3 Provide advice to guest
4.1.4 Liaise with other department

5. Clean public 5.1. Cleaning public 5.1.1.Select and set up equipment and 60
areas, facilities areas, facilities and materials
and equipment equipment 5.1.2. Apply cleaning technique
5.1.3. Clean dry and wet areas
5.1.4. Maintain and store cleaning
equipment and chemicals

Unit of
Module Title Leaning Outcomes No. of Hours
Competency

6. Deal with / 6.1. Dealing 6.1.1. Determine the level of intoxication 55

handle with/handling 6.1.2. Apply appropriate procedures
intoxicated guest intoxicated guest 6.1.3. Comply with legislations

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 UNITS OF COMPETENCY NO. OF MODULE TOTAL
DEVELOPED

BASIC

1. Participate in Workplace Communication 1

2. Work in Team Environment 1
3. Practice Career Professionalism 1
4. Practice Occupational Health and safety Procedures 1 4

COMMON

1. Developed and Update Industry Knowledge 1

2. Observe Workplace Hygiene Procedures 1
3. Perform Computer Operations 1
4. Perform Workplace and Safety Practices 1
5.Provide Effective Customer Service 1 5

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 CORE

1. Provide Housekeeping Services to Guests 1

2. Clean and Prepare for Incoming Guests 1
3. Provide Valet/Butler Service 1
4. Laundry Linen and Guests Cloths 1

5. Clean Public Areas, Facilities and Equipment 1

6. Deal with/Handle Intoxicated Guests 1 6

Total 15

RESOURCES

FACILITIES:

 Lecture
 Demo/Mock/Room
 Learning Resources Center
 Facilities/Equipment/Circulation Area

EQUIPMENT:

 Projector screen
 Overhead projector
 Electric fan
 First aid cabinet
 Fire extinguisher
 Emergency light
 directional signage
 air condition
 telephones
 computers
 TV
 Video player
 Fax machine
 Refrigerators
 Hairdryer

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  Alarm clock
 Shelving
 Cart
 Trolley
 Coffee maker
 Electric kettles electric jugs
 Toilet caddy
 Carpet sweeper
 Vacuum cleaner (dry and wet)
 Polisher (electric with complete accessories)
 Washer
 dryer

TOOLS:

 Mops
 Brushers
 Brooms
 Buckets
 Dust pans
 Garbage receptacles
 Sorting baskets/laundry basket
 Step ladder
 Squeegee
 Water hoses
 Lint free cleaning cloths

 Scrubbing foam
 Spray bottle
 Anti-static duster
 Gloves
 Caution signs
 Mop squeezer

SUPPLIES:

 Papers
 Slides
 Acetates
 Requisition form
 Cleaning and sanitizing agents
 Herbs
 Seasoning and spices
 Meat
 Vegetables
 Poultry
 Fruits
 Breads and Packaging and labeling supplies
 Cooked and un cooked foods

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  Evaluation forms

ROOM SUPPLIES:

 Stationery
 Linen (for single bed and double bed
 Glassware
 Cutlery
 Tea
 Coffee
 Sugar milk
 Biscuits
 Beds (single)
 Bed (queen)
 Holy bible
 Slippers
 Flashlight
 Light fittings
 Mirrors
 Wardrobes
 Hangers
 Ashtrays
 Variety of linen and clothing items and fabrics
 Cleaning agents
 Cleaning detergent

ACCESSORIES:

 Complete laboratory outfit

 Working devices
 Padlocks
 Keys

ASSESSMENT METHODS:

 Observation and oral questioning

 Observation of performance
 Demonstration and oral questioning
 Practical examination
 Role playing
 Performance test
 Examination

COURSE DELIVERY:

 Lecture
 Demonstration
 Self –paced
 Dualized training
 On-the-job training
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  Group dynamics
 Role play
 Problem solving

TRAINER’S QUALIFICATION (TQII)

 An NC II holder
 Training Methodology I (TM I) holder.
 Physically and mentally fit
 Have an experience in the said qualification for 2 years either teaching or industry.

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