Espinosa CBLM

COMPETENCY - BASED LEARNING MATERIAL
Sector : TOURISM
Qualification and Level: HOUSEKEEPING II
Unit of Competency : PROVIDE VALET/BUTLER SERVICE
Module Title : PROVIDE VALET/BUTLER SERVICE
ILOILO STATE UNIVERSITY OF FISHERIES SCIENCE AND

TECHNOLOGY
Main Tiwi Site, Barotac Nuevo, Iloilo
HOW TO USE THIS COMPETENCY-BASED LEARNING MATERIAL
Welcome!
The unit of competency, “Prepare the dining room/restaurant area for
service”, is one of the nine basic competencies of level II qualifications which
comprises the knowledge, skills and attitudes for you to posses.
The module, “Preparing the dining room/restaurant area for service”,
contains training materials and activities for you to complete. It is one of the
modules required to complete a certain qualification.
You are required to go through a series of learning activities in order to
complete each of the learning outcomes of the module. Information Sheet (IS)
consists of learning contents that you need to attain while reading. After IS is a
Self-Check (SC) that will help you test yourself if you have attained the larning
objectives.
Task Sheets (TS), Job Sheets (JS) and Procedural Sheet (PS) are
activity sheets that will helpyopu practice the skills previously discussed in the
IS or demonstrated by your Learning Facilitator (LF). A Performance Criteria
Checklist (PCC) and Procedural Checklist (PC) are provided with the TS or
JS, and PS which will aloow for self-evaluaiton or peer evaluaiton. These
checklist may be used by your LF to evaluate your performance. Follow these
activities on your own. If you have questions, don’t hesitate to ask your LF for
assistance.
The goal of this program is the development of practical skills. To gain
this skill, you must learn basic concepts and terminology. For the most part,
you’ll get this informaiton from the IS.
This module was prepared to help you achieve the required competency.
This will be the source of informaiton for you to acquire knowledge and
skills in this competency independently and at your own pace, with minimum
supervision or help from your LF.
Remember to:
 Work through all the information sheets and complete the
activities in each section.
 Read IS and complete SC. Suggested references are included to
supplement the materials provided in this module.
 Perform the TS, JS, and PS until you are confident that your
outputs conform to the PCC and/or PC that follows the sheets.
 Submit outputs of the TSs, and JSs to your LF for evaluation and
recording in the Achievement Chart. Outputs shall serve as your
portfolio during the Institutional Competency Assessment. When
you feel confident that you have had sufficient practice, ask your
LF to evaluate you. The results of your Institutional Competency
Assessment will be refelcted in the Progress Chart.
ISUFST TIWI-QAS Date Developed: Document No.

CBLM on HOUSEKEEPING March 2023 LMHSKIICore03
NC II Issued by: ISUFST
Developed by:
Provide Valet/Butler Services Page 2 of 17
Tricia Mae Olvido Revision No.: 00
 You MUST pass the Institutional Competency Assessment for this
before moving to another competency. A Certificate of
Achievement will be awarded to you after passing the Institutional
Competency Assessment.
.

Developed by:
LIST OF COMPETENCIES
No. Unit of Competency Module Title Code

Basic Competencies
Participate in
Participating in workplace
1 workplace 500311105
communication
communication
500311106
Work in a team Working in a team
2
environment environment
Practice career Practicing career 500311107
3
professionalism professionalism
Practice occupational 500311108
Practicing occupational
4 health and safety
health and safety procedures
procedures
Common Competencies
Develop and update Developing and updating TRS311201
1
industry knowledge industry knowledge
Observe workplace Observing workplace hygiene TRS311202
2
hygiene procedures procedures
Perform computer Performing computer TRS311203
3
operations operations
Perform workplace and Performing workplace and TRS311204
4
safety practices safety practices
Provide effective Providing effective customer TRS311205
5
customer services services
Core Competencies
Provide housekeeping Providing housekeeping TRS5123111
1
services to guests services to guests
Provide Valet/Butler Providing Valet/Butler TRS5123112
2
Services Services
Laundry Line and Laundrying Line and Guest TRS5123113
3
Guest Clothes Clothes
Clean Public Areas, TRS5123114
Cleaning Public Areas,
4. Facilities and
Facilities and Equipment
Equipment
Deal with/Handle Dealing with/Handling TRS5123122
5
Intoxicated Guests Intoxicated Guests

Developed by:
TABLE OF CONTENTS
Page No.
COMPETENCY - BASED LEARNING MATERIAL...........................................1
HOW TO USE THIS COMPETENCY-BASED LEARNING MATERIAL..............2
LIST OF COMPETENCIES............................................................................4
Table Of Contents........................................................................................5
Module content............................................................................................6
Details of LEARNING OUTCOME..................................................................8
LEARNING EXPERIENCES.........................................................................10
INFORMATION SHEET 3.2-1......................................................................12
Self-Check 3.2-1........................................................................................21
Answer Key 3.2-1.......................................................................................22
Job SHEET 3.2-1.......................................................................................22
Performance Criteria Checklist 3.2-1..........................................................23
Acknowledgment........................................................................................53

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MODULE CONTENT
Qualification : Housekeeping NC II
Unit of Competency : Provide Valet/Butler Service
Module Title : Provide Valet/Butler Service
Module Descriptor : This unit of competency deals with the knowledge
and skills required in cleaning public areas, facilities and equipment. It
includes selecting and setting up of equipment and materials; cleaning dry
and wet areas; and, maintaining and storing cleaning equipment and
materials.
Learning Outcomes:
At the end of this module, you MUST be able to:
3.1 Provide valet services to guest
3.2 Display professional standards
3.3 Care for guest property
Assessment Criteria:
1. Select equipment are according to type of cleaning to be done
2. Check if all equipment cleans and in safe working condition prior to
use
3. Select and prepare suitable dry and wet cleaning agents and
chemicals are in accordance with manufacturer’s and relevant
occupational health and safety requirements
4. Select and use protective clothing are where necessary
5. Assess furniture, fixtures, ceilings and walling for cleaning
6. Select appropriate cleaning equipment and chemicals in accordance
with the type of material used
7. Apply cleaning technique on furniture and walling materials in
accordance with type of material used
8. Apply appropriate procedures is in accordance with the technique
9. Clean and store equipment and chemicals properly accordance with
manufacturer’s specifications and requirements
10. Prepare wet and dry areas for cleaning and hazards are identified
and assessed
11. Place appropriate work area is barricaded or warning signs to
reduce risk to colleagues and customers

Developed by:
12. Select and apply cleaning agents or chemicals on specific areas in
accordance with manufacturer’s recommendations, safety
procedures and enterprise policies and procedures
13. Use equipment safely in accordance with manufacturer's
recommendations
14. Dispose garbage and used chemicals in accordance with hygiene,
safety and environmental legislation requirements
15. Clean equipment after use in accordance with enterprise
requirements and manufacturer’s instructions
16. Carry out or arrange routine preventive maintenance is in
accordance with enterprise procedures
17. Identify and report defects in accordance with enterprise
procedures
18. Store equipment in the designated area and in a condition ready
for re-use.
19. Store and control chemicals in accordance with health and safety
requirements

Developed by:
DETAILS OF LEARNING OUTCOME
LEARNING OUTCOME 1 Display professional standards
CONTENTS:
3.1 Provide valet services to guest
3.2 Display professional standards
3.3 Care for guest property
ASSESSMENT CRITERIA:
1. Select equipment according to type of cleaning to be done.
2. Check all equipment if clean and in safe working condition.
3. Select and prepare suitable dry and wet cleaning agents and
chemicals accordance with the manufacturer’s and relevant
occupational health and safety requirements.
4. Select and use protective clothing.
CONDITION:
Learners must be provided with the following:
Tools Equipment Materials/ Supplies
 Mops  Project  Cleaning
or Detergent
 Brushe
s  Laptop  Liquid detergent
 Broom  Vacuu  Cleaning solution
s m Cleaner  Sanitizing agent
(dry and wet)
 Bucket  Chlorine bleach
s  Polish
er (electric  All-purpose
 Dustp
with detergent
an
complete  Stain removing
 Garbag accessories) agents
e receptacle
 Toilet  Furniture and
 Squeeg caddy floor polisher
ee
 Carpet  Air freshener
 Water sweeper
hose  Pesticides
 Scrubb  Deodorizers
ing foam  Toilet disinfectant
 Dish  Overalls
sponges
 Jackets
 Spray
 Aprons

Developed by:
bottles
 Anti-  Goggles
static duster  Masks
 Gloves  Waterproof
 Mop clothing and footwear
squeezer
ASSESSMENT METHOD
 Written Test
 Oral questioning
 Demonstration

Developed by:
LEARNING EXPERIENCES
Learning Outcome 1: Grooming and Communication Standards are
Followed
Learning Activities Specific Instructions
1. Read INFORMATION After reading INFORMATION SHEET
SHEET 3.2-1 on Grooming 3.2-1, the learner is encouraged to
and Communication answer SELF-CHECK 3.2-1.
Standards are Followed.
2. Answer SELF- Compare your answers to ANSWER

CHECK 3.2-1 on Grooming SHEET 3.2-1. You are required to
and Communication get all answer correct. If not, read
Standards are Followed . INFORMATION SHEET 3.2-1 again
in order to answer all questions
correctly.
3. View VIDEO 3.2-1 Answer oral questions.
Grooming and
Communication Standards
are Followed
4. Observe learning If you have some problems on the

facilitator demonstration of demonstration, do not hesitate to
JOB SHEET 3.2-1 on approach your facilitator. If none,
Grooming and you may proceed to perform the
Communication Standards task.
are Followed.
5. Perform JOB SHEET Compare your performance with the

3.2-1 on Grooming and PERFORMANCE CRITERIA
Communication Standards CHECKLIST 3.2-1.
are Followed
Congratulations for finishing all the activities of this learning

outcome 1 on Grooming and Communication Standards are
Followed. You are now ready to proceed to the next learning
outcome 1 on.

Developed by:
INFORMATION SHEET 5.1-1
Grooming and Communication Standards are Followed
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:

Developed by:
SELF-CHECK 3.2-1
Grooming and Communication Standardds are Followed

Developed by:
ANSWER KEY 5.1-1

Developed by:
PERFORMANCE CRITERIA CHECKLIST 3.2-1
Learner’s Name: __________________________________ Date: _______________

Criteria
YES NO
Did I . . .
1. read the specification of the machine?
2. mount the brush?
2.1 by tilting the machine backwards until rests on
the floor and line up openings of brush bracket
with lugs of brush drive adaptor?
2.2 by twisting the brush sharply in
counterclockwise direction?
2.3 by removing the brush, twist sharply clockwise
direction until brush bracket openings are in
line with brush adaptor lugs?
3. adjust handle to desired angle?
3.1 by adjusting handle of operating level by
loosening the pedal kick latch in the lower part
of the handle tube. to loosen, pull upward the
pedal kick latch.
3.2 by lowering the handle to angle best suited
and convenient to operate then tighten by
pushing down with foot or hand.
4. make sure that there is a proper voltage before
plugging in the machine to the electric outlet?
5. test the equipment if it is in safe working
condition by grasp polisher handle with one or both
hands and gently squeeze switch lever – your machine
should now operate. to shut-off, simply release switch
lever.
6. let the machine do the work. Do not “wrestle”
with the machine, simply guide it. slightly lifting the
handle will cause the machine to travel to the right;
lowering it will move be steady when you neither lift nor
lower the handle?
Warning: Although polisher will still function with
additional weight load, do not step on motor cover or ride

Developed by:
on unit when it is functioning. you may misalign the
parts.
7. unplug the floor polisher then keep it safety?
Comments/Suggestions:
Learning Facilitator: _______________________ Date: ___________

Developed by:
JOB SHEET 3.2-1
Title: Setting up Housekeeping Equipment (Vacuum Cleaner)
Performance Objective:
Given the necessary materials and equipment, you are required to set up
vacuum cleaner according to manufacturer’s manual within one hour and
thirty (1:30) minutes.
Supplies and Materials: Manufacturer’s Manual
Equipment: Vacuum Cleaner
Procedures:
1. Read the manufacturer’s manual.
2. Proper set up of wheels of vacuum cleaner.
2.1 Gently push (with your palm) to insert wheel metal bolt about
1.5cm directly (not diagonally or bending at an angle) into the
wheel holder (hole) at vacuum cleaner’s base.
2.2 Apply controlled force/pressure to insert the remaining portion
of wheel metal bolt into the base’s wheel holder.
2.3 Repeat the above 2 steps for the remaining 3 wheels to
complete the wheel fastening process.
3. Set up/assemble the parts of the vacuum cleaner.
3.1 Insert the filter bag.
3.2 Release the clamps before removing the top cover from the tank.
3.3 After installing the top cover of the tank, fasten the clamp.
3.4 Place the hose in the suction inlet.
3.5 Assemble other parts
4. Confirm the correct AC power 220v-240v when inserting the socket.
5. Do not dip the vacuum cleaner’s top cover into water or wash the
motor parts. It will damage the motor or cause electric shock.
6. The plug must be removed from the outlet socket before cleaning or
storing the vacuum cleaner.
Assessment Method:
 Demonstration using Performance Criteria Checklist

Developed by:
REFERENCES
 ASEAN Toolbox In Housekeeping NC II
 https://www.tutorialspoint.com/hotel_housekeeping/
hotel_housekeeping_cleaning_equipment.htm
 https://www.ccohs.ca/oshanswers/hsprograms/house.html
 http://universe84a.com/ppe-introduction/

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COMPETENCY - BASED LEARNING MATERIAL

Qualification and Level: HOUSEKEEPING II

Unit of Competency : PROVIDE VALET/BUTLER SERVICE

Module Title : PROVIDE VALET/BUTLER SERVICE

ILOILO STATE UNIVERSITY OF FISHERIES SCIENCE AND

ISUFST TIWI-QAS Date Developed: Document No.

ISUFST TIWI-QAS Date Developed: Document No.

No. Unit of Competency Module Title Code

ISUFST TIWI-QAS Date Developed: Document No.

ISUFST TIWI-QAS Date Developed: Document No.

ISUFST TIWI-QAS Date Developed: Document No.

ISUFST TIWI-QAS Date Developed: Document No.

ISUFST TIWI-QAS Date Developed: Document No.

ISUFST TIWI-QAS Date Developed: Document No.

2. Answer SELF- Compare your answers to ANSWER

4. Observe learning If you have some problems on the

5. Perform JOB SHEET Compare your performance with the

Congratulations for finishing all the activities of this learning

ISUFST TIWI-QAS Date Developed: Document No.

ISUFST TIWI-QAS Date Developed: Document No.

ISUFST TIWI-QAS Date Developed: Document No.

ISUFST TIWI-QAS Date Developed: Document No.

Learner’s Name: __________________________________ Date: _______________

ISUFST TIWI-QAS Date Developed: Document No.

Learning Facilitator: _______________________ Date: ___________

ISUFST TIWI-QAS Date Developed: Document No.

ISUFST TIWI-QAS Date Developed: Document No.

ISUFST TIWI-QAS Date Developed: Document No.

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Learner’s Name: ____________________ Date: _

Learning Facilitator: _____________ Date: _