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lOMoARcPSD|1691641
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lOMoARcPSD|1691641
Republic of th e Philippines
ZAMBOANGA PENINSULA POLYTHECNIC STATE UNIVERSITY
College of Teacher Education
Region IX, Zamboanga Peninsula
R.T. Lim Blvd, Zamboanga City
PORTFOLIO
IN
TRAINERS
METHODOLOGY
1
PREPARED BY:
LEANJOY S. BAUTISTA
TRAINER
Date developed:
March 23, 2022
CBLM’s on Trainers Developed by: :

Methodology Level 1 Page 1 of 125
Lean Joy S. Bautista

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Plan
Training
Session Prepared by:
BAUTISTA, LEANJOY S.
HOUSEKEEPINGI NC II
Laundry linen and guest clothes
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March 23, 2022


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HOW TO USE THIS COMPETENCY-BASED LEARNING MATERIAL?
Welcome to the unit of competency, <Laundry linen and guest clothes=, is

one of the competencies of HOUSEKEEPING NC II, a course which
comprises the knowledge, skills and attitudes required for a Commis to
possess.
The module, <Laundering linen and guest clothes=, contains training
materials and activities related tourism industry.
In this module you are required to go through a series of learning
activities in order to complete each learning outcome. In each learning
outcome are Information Sheets, Self-Checks, Operation Sheets and
Task/Job Sheets. Follow and perform the activities on your own. If you have
questions, do not hesitate to ask for assistance from your facilitator.
Remember to:
1. Work through all the information and complete the activities in each
section.
2. Read information sheets and complete self-check. Suggested references
and included to supplement the materials provided in this module.
3. Most probably, your trainer will also be your supervisor or manager. He
is there to support you and show you the correct way to do things.
4. You will be given plenty of opportunities to ask questions and practice on
the job. Make sure you practice your new skills during regular shifts. This
way, you will improve your speed, memory and confidence.
5. Use the self-checks, operation sheets or task or job sheets at the end of
each section to test your own progress. Use the performance criteria check
list or procedural checklist located after the sheet to check your own
performance.
6. When you feel confident that you have had sufficient practice, ask your
trainer to evaluate you. The result of your assessment will be recorded in
your progress chart and Accomplishment Chart.
You need to complete this module before you can perform the next module,
Prepare Desserts.
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TABLE OF CONTENTS
Content Page #
PLAN TRAINING SESSION ………………………………………………….. I
Cover Page ………………………………………………………………………..

How to use this Competency Based Materials …………………………..
Table of Contents …………………………..…………………………………..
Sample Data Gathering Instrument for Trainee9s Characteristics …..
Characteristics of Learner …………………………..………………………..
Plan Training Session Plan …………………………..………………………
Sample Learning Materials (CBLM) …………………………..…………….
Sample Assessment Tools (Institutional) ………………………………….
Sample Templates for Inventory of Training Resources ……………….
Training Activity Matrix …………………………..…………………………..
M AINTAIN TRAINING FACILITIES ………………………………………. II
Shop Layout …………………………..…………………………..…………….

Maintenance Schedule …………………………..……………………………
Inspection Checklist …………………………..……………………………….
Waste Segregation Plan …………………………..…………………………..
Sample Equipment Purchase Request …………………………………….

Justification in Purchasing Equipment…………………………………….
SUPERVISE W ORK-BASED LEARNING …………………………………. III
Sample Training Plan
Sample Monitoring Sheet
Minutes of the Meeting Template
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Sample Evaluation Form

Certificates
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Sector : TOURISM
Qualification Title: HOUSEKEEPING NC II
Unit of Competency: LAUNDRY LINEN AND GUEST CLOTHES
Module Title: LAUNDERING LINEN AND GUEST CLOTHES
ZAM BOANGA POLYTHECNIC PENINSULA STATE UNIVERSITY
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Sample Data 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
Average grade in: Average grade in:
English Math
Language, literacy 95 and above 95 and above
and numeracy 90 to 94 90 to 94
(LL&N) 85 to 89 85 to 89
80 to 84 80 to 84
75 to 79 75 to 79
Ethnicity/culture:
Ifugao
Igorot
Cultural and
Ibanag
language
Gaddang
background
Muslim
Ibaloy
Others( please specify) VISAYAN
Highest Educational Attainment:
High School Level
High School Graduate
College Level
Education & general College Graduate
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knowledge with units in Master9s degree
Masteral Graduate
With units in Doctoral Level
Doctoral Graduate
Sex Male
Female
Age Your age: 23
Disabilities (if any) N/A
Existing Health Conditions (Existing illness if any)
None
Asthma
Heart disease
Physical ability
Anemia
Hypertension
Diabetes
Others(please specify) N/A
Previous
experience with
the topic
Previous learning List down trainings related to TM

experience
National Certificates acquired and NC level
Training Level
HOUSEKEEPING NC II
completed
FOOD AND BEVARAGE NC II
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Special courses
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
Learning styles
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.
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.
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.
Activist - Learns by having a go
Reflector - Learns most from activities where they

can watch, listen and then review what has
happened.
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Theorist - Learns most when ideas are linked to

existing theories and concepts.
Pragmatist - Learns most from learning activities

that are directly relevant to their situation.
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FORM 1.1 SELF-ASSESSM ENT 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.
CORE COM PETENCIES
CAN I…? YES NO

PROVIDE HOUSEKEEPING SERVICES
1.1 Receive housekeeping requests /
1.2 Provide/Se rvice housekee ping requests /


1.3 Provide advice to guest /
1.4 Liaise with other departments /
CLEAN AND PREPARE ROOM S FOR INCOM ING GUESTS
2.1 Set up equipment and trolleys /
2.2 Access rooms for serving /
2.3 Make up beds /
2.4 Clean and clear rooms /
2.5 Clean and store trolleys and equipment /
PROVIDE VALET/BUTLER SERVICE
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3.1 Provide valet services to guests /
/
3.2 Display professional valet standards
3.3 Care for guest property /
LAUNDRY LINEN AND GUEST CLOTHES
4.1 Collect laundry for laundering functions /
4.2 Perform laundering functions /

4.3 Process laundered item /
4.4 Return laundered item /
CLEAN PUBLIC AREAS, FACILITIES AND EQUIPMENT
5.1 Select and set up equipment and materials /

5.2 Apply cleaning technique /
5.3 Clean dry and wet areas /
5.4Maintain and store cleaning equipment and
chemicals
DEAL WITH/HANDLE INTOXICATED GUESTS

6.1 Determine the level of intoxication /
6.2 Apply appropriate procedure s /
6.3 Comply with legislation /
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Evidences/Proof of Current Competencies

Form 1.2: Evidence of Current Competencies acquired related to
Job/Occupation
Current Competencies Proof/ Evidence M eans of Validating
4.1 Collect laundry for Certificate of

laundering functions Employme nt Signature of the
store/owne r Contact
of the owner
4.2 Perform laundering

functions Certificate of Signature of the
Employme nt store/owne r Contact
of the owner
4.3 Process laundered

item Certificate of Signature of the
of the owner
4.4 Return laundered

item
Certificate of Signature of the
of the owner
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Identifying Training Gaps

From the accomplished Self-Assessment Check (Form 1.1) and the
evidences of current competencies (Form 1.2), the Trainer will be able to
identify what the training needs of the prospective trainee are.
Form 1.3 Summary of Current Competencies versus Required

Competencies (Sample)
Required Units of
Training
Competency/Learning Current Competencies
Gaps/Requirements
Outcomes based on CBC
Core 1. PROVIDE HOUSEKEEPING SERVICES

1.1 Receive 1.1 Receive
housekeeping requests housekeeping
requests
1.2 Provide/Service
1.2 Provide/Se rvice housekee ping requests
housekee ping requests
1.3 Provide advice to
1.3 Provide advice to guest
guest
1.4 Liaise with other 1.4 Liaise with other
departments departments
Core 2. CLEAN AND PREPARE ROOM S FOR INCOM ING GUESTS
2.1 Set up equipment 1.4 Liaise with other

and trolleys departments
2.2 Access rooms for 2.2 Access rooms for

serving serving
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2.3 Make up beds 2.3 Make up beds
2.4 Clean and clear 2.4 Clean and clear

rooms rooms
2.5 Clean and store 2.5 Clean and store
trolleys and equipment trolleys and
equipment
Core 3. PROVIDE VALET/BUTLER SERVICE

3.1 Provide valet 3.1 Provide valet
services to guests services to guests
3.2 Display professional 3.2 Display

valet standards professional valet
standards
3.3 C a r e f o r g u e s t 3.3 Care for guest

prope r t y property
Core 4. LAUNDRY LINEN AND GUEST CLOTHES

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

item laundered item
Core 5. CLEAN PUBLIC AREAS, FACILITIES AND EQUIPM ENT
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5.1 Select and set up 5.1 Select and set up

equipment and equipment and
materials materials
5.2 Apply cleaning 5.2 Apply cleaning

technique technique
5.3 Clean dry and wet 5.3 Clean dry and

areas wet areas
5.4Maintain and store 5.4Maintain and

cleaning equipment and store cleaning
chemicals equipment and
chemicals
Core 6. DEAL W ITH/HANDLE INTOXICATED GUESTS
6.1 Determine the level 6.1 Determine the

of intoxication level of intoxication
6.2 Apply appropriate 6.1 Determine the

procedure s level of intoxication
6.3 Comply with 6.3 Comply with

legislation legislation
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Using Form No.1.4, convert the Training Gaps into a Training

Needs/Requirements. Refer to the CBC in identifying the Module Title or
Unit of Competency of the training needs identified.
Form No. 1.4: Training Needs
Training Needs M odule Title/M odule of Instruction

(Learning Outcomes)
1.1 Receive housekeeping
requests
1.2 Provide/Service housekeeping
requests
PROVIDE HOUSEKEEPING
SERVICES
1.4 Liaise with other departments
2.1 Set up equipment and

trolleys
CLEAN AND PREPARE ROOM S FOR
2.2 Access rooms for serving INCOM ING GUESTS
2.3 Make up beds
2.4 Clean and clear rooms
2.5 Clean and store trolleys and

equipment
3.1 Provide valet services to

guests
3.2 Display professional valet
standards
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standards
5.1 Select and set up equipment

and materials
CLEAN PUBLIC AREAS, FACILITIES
5.2 Apply cleaning technique AND EQUIPM ENT
5.3 Clean dry and wet areas
5.4Maintain and store cleaning
equipment and chemicals
6.1 Determine the level of
intoxication
DEAL W ITH/HANDLE INTOXICATED
6.2 Apply appropriate procedure s GUESTS
6.3 Comply with legislation
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PLAN TRAINING SESSION

Sector: Tourism
Qualification Title: HOUSEKEEPING NC II
Unit of Competency: PROVIDE HOUSEKEEPING SERVICE TO GUESTS
Module Title: PROVIDING HOUSEKEEPING SERVICES TO GUESTS
Learning Outcomes: At the end of this module, you MUST be able to:
LO1: Receive housekeeping requests
LO2: Provide/Service housekeeping requests
LO3: Provide advice to guest
LO4: liaise with other department
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INTRODUCTION
The module of competency deals with the skills and knowledge required to provide a range of general housekeeping
services to guests.
B. LEARNING ACTIVITIES
Learning Content M ethods Presentation Practice Feedback Resources Time
LO2: Provide/Service housekeeping request
Knowledge on typical Modular/Self-paced Read information Answer self- Check answer Pictures books,
housekeeping services and learning sheet 1.2-1 on check 1.2-1 on with the Information
procedure Knowledge on typical typical answer key Sheet 1.2-1
housekeeping housekeeping 1.2-1 2 hours
services and services and
procedures procedures
Watch reference Answer guide

videos regading on question on Compare to https;//www.yo 2 hours
Film viewing model answer utube.com/watc
housekeeping housekeeping
services and services and on h?v=jkgA01vkp
procedures procedures housekeeping M4
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services and
procedures
Security and safety Video Watch reference Answer guide Compare https://www.ho 1hour.
procedures as they apply Viewing/presentati videos on security Question on to model telmetsjp/en/co
to housekeeping services on and safety Security and answers on ntents/safety_i
and guests procedures as they safety security nformation.htm
apply to procedures as and safety
housekeeping they apply to procedures
services and guest housekeeping as they
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services and apply to

guest housekeepi
ng services
and guest
Gloves
Demonstration Observe trainer Perform task Evaluate Goggles
demonstrates on sheet 1.2-1 on performan Masks
Security and safety Security and ce using Floor machines 2hours
procedures as they safety the Brooms
apply to procedures as performan Mops
housekeeping they apply to ce criteria Vacuum cleaner
services and guest housekeeping checklist Electric kettles
services and 1.2-1 Transformer
guest (step up-step
down)
Computers
Video player
Console
Hairdryer
Irons and
ironing
Board
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Adaptors,wires
and cables
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C. ASSESSM ENT PLAN

- W ritten Test: Questions on knowledge such as:
 Knowledge on typical housekeeping services and procedures
- Performance Test: In the laboratory / workshop, given the tools, utensils and equipment; the trainees will
perform procedural demonstration on how to:
 Security and safety procedure as they apply to housekeeping services and guests
- Oral Questioning: Trainees should be able to orally:
 Identify security and safety procedures in housekeeping services to the guests
D. TEACHER’S SELF-REFLECTION OF THE SESSION
After discussing and performing the above sets of operations it made me realize how important it is to follow the
procedures in each job. In order for us to come up with a good performance based on the given standard criteria.
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Prepared by:
LEANJOY S. BAUTISTA
HOUSEKEEPING NC II
Date developed:
March 23, 2022


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Competency
Based-Learning
Materials
Prepared by:
LEANJOY S. BAUTISTA
HOUSEKEEPING NC II
Laundry Linen and Guest Clothes
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PARTS OF A COMPETENCY-BASED LEARNING MATERIAL PACKAGE
Performance Criteria Checklist
Operation/Task/Job Sheet
Self-Check Answer Key
Self-Check
Information Sheet
Learning Experiences
Learning Outcome Summary
Module
M odule Content
Content
Module
List Content
of Competencies
Module Content
Module Content
Front Page
In our efforts to standardize CBLM,
the above parts are recommended
for use in Competency Based
Training (CBT) in Technical
Education and Skills Development
Authority (TESDA) Technology
Institutions. The next sections will
show you the components and
features of each part.
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(Drafting Technology NC II)

COMPETENCY-BASED LEARNING MATERIALS
List of Competencies
No. UNIT OF COM PETENCY M ODULE TITLE CODE

Core 1: PROVIDE Providing
1 HOUSEKEEPING SERVICES Housekeeping TRS5123111
TO GUESTS Services To Guests
Core 2: CLEAN AND Cleaning And
2 PREPARE ROOMS FOR Preparing Rooms For TRS5123112
INCOMING GUESTS Incoming Guests
Core 3: PROVIDE Providing
3 TRS5123113
VALET/BUTLER SERVICE Valet/Butler Service
Core 4: LAUNDRY LINEN Laundering Linen

4 TRS5123114
AND GUEST CLOTHES And Guests Clothes
Core 5: CLEAN PUBLIC Cleaning Public

5 AREAS, FACILITIES AND Areas, Facilities And TRS512309115
EQUIPMENT Equipment
Core 6: DEAL
Dealing With/Handle
6 WITH/HANDLE TRS5123122
Intoxicated Guests
INTOXICATED GUESTS
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M ODULE CONTENT
Qualification: HOUSEKEEPING NC II
Unit of Competency: LAUNDRY LINEN AND GUEST CLOTHES
M odule Title: LAUNDERING LINEN AND GUEST CLOTHES
INTRODUCTION:
This unit of competency deals with the skills and knowledge
required to work in an <on premise= laundry section in a commercial
accommodation establishment applied to guest laundry, and in-house linen
and uniforms.
NOM INAL DURATION: 60 Hours
LEARNING OUTCOM ES:

To be able to verify that you are competent enough in this module, you must be able to
demonstrate the criteria listed below:
1. Collect laundry for laundering functions
2. Perform laundering functions
3. Process laundered item
4. Return laundered item
ASSESSM ENT CRITERIA:
1.1 The role of an on-premise laundry is identified according to enterprise
policy
1.2 Guest clothes are picked up in accordance with enterprise policy
1.3 In-house items are picked up in accordance with enterprise policy
2.1 Items are correctly sorted and counted according to cleaning process
required and urgency of the item
2.2 Items for laundering are checked for stains and are treated using the
correct process
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2.3 Laundry methods are selected in accordance with textile labeling codes
and based on fiber and fabric, dye fastness, degree of spoilage and washing
instructions
2.4 Laundry equipment is operated in accordance with manufacturer9s
instructions
2.5 Any damage arising from the laundering process is recorded and
appropriate person(s) is/are notified in accordance with enterprise procedures
2.6 Cleaning agents and chemicals are used in accordance with
manufacturer9s instructions and specific laundry equipment
2.7 Items are checked after the laundering process to ensure quality cleaning
2.8 Pressing and finishing processes are correctly completed in accordance
with textile characteristics and client requirements
3.1 Post cleaning laundry activity are performed in accordance with enterprise
policy
3.2 Results of cleaning are checked and appropriate additional action is taken.
3.3 Internal record and billing instructions are processed in accordance with
enterprise procedures
3.4 Necessary internal laundry reports are produced
4.1 Guest clothes are delivered in accordance with enterprise policy
4.2 In-house items are delivered in accordance with enterprise policy
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Unit of Competency
CONTENTS:
 Collect laundry for laundering functions

 Perform laundering functions
 Process laundered item
 Return laundered item
ASSESSMENT CRITERIA:
1. The role of an on-premise laundry is identified according to enterprise
policy
2. Guest clothes are picked up in accordance with enterprise policy
3. In-house items are picked up in accordance with enterprise policy
4. Items are correctly sorted and counted according to cleaning process
required and urgency of the item
5. Items for laundering are checked for stains and are treated using the
correct process
6. Laundry methods are selected in accordance with textile labeling codes
and based on fiber and fabric, dye fastness, degree of spoilage and washing
instructions
7.Laundry equipment is operated in accordance with manufacturer9s
instructions
8. Any damage arising from the laundering process is recorded and
appropriate person(s) is/are notified in accordance with enterprise
procedures
9. Cleaning agents and chemicals are used in accordance with
manufacturer9s instructions and specific laundry equipment
10. Items are checked after the laundering process to ensure quality
cleaning 2.8 Pressing and finishing processes are correctly completed in
accordance with textile characteristics and client requirements
11. Post cleaning laundry activity are performed in accordance with
enterprise policy
12. Results of cleaning are checked and appropriate additional action is
taken.
13 Internal record and billing instructions are processed in accordance with
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enterprise procedures
14. Necessary internal laundry reports are produced
15. Guest clothes are delivered in accordance with enterprise policy
16. In-house items are delivered in accordance with enterprise policy
CONDITIONS:
Students / Trainees must be provided with the following:
1. Tools
 Different linens and laundry items
 Labeler
 Hangers
 laundry box/baskets
2. Equipment
 flat iron
 steam pressers
 ironing board
 sorting shelves
 Trolley
 delivery cart
3. Materials/ Supplies
 report forms
 pen and paper
 folio
ASSESSMENT M ETHODS:
1. Observation
2. Interview (oral/questionnaire)
3. Written examination
4. Demonstration of Practical Skill
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LEARNING EXPERIENCES
LO2: PROVIDE/SERVICE HOUSEKEEPING REQUESTS
SPECIFIC
LEARNING EXPERIENCES
INSTRUCTION
1.Read information sheet 1.2-1 on Knowledge on

typical housekeeping services and procedures In this learning
outcome you
Answer self-check 1.2-1 on typical housekeeping shall be able to
services and procedures discuss the
Historical
Check answer with the answer key 1.2-1 development
2,Watch reference videos on security and safety and current
procedures as they apply to housekeeping services trends in the
and guest preparation
Answer guide Question on Security and safety and
procedures as they apply to housekeeping services presentation of
and guest seafood and
you shall be
Compare to model answers on security and safety able to execute
procedures as they apply to housekeeping services Cutting and
and guest presentation
3,Observe trainer demonstrates on Security and techniques,
safety procedures as they apply to housekeeping particularly on
services and guest fish and
Perform task sheet 1.2-1 on Security and safety crustaceans
procedures as they apply to housekeeping services
and guest  Go through the
information
Evaluate performance using the performance sheets and
criteria checklist 1.2-1 answer self-
checks to
JOB SHEET ensure the
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knowledge in
the prepare
seafood dishes
EVALUATE PERFORM ANCE are achieved.
After doing all activities of this LO2, which is Provide/Service housekeeping

requests you may now proceed to the next LO3 on Provide advice to guest
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INFORM ATION SHEET 1.2-1

Knowledge on typical housekeeping services and procedure
Learning objectives: At the end of this lesson, you must be able to:
1. Define the housekeeping services
2. Identify the housekeeping procedure
INTRODUCTION
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.
W hat are the types of housekeeping services?
 Cleaner or Maid. A cleaner or maid is a basic cleaning service. ...
 Live in Housekeeper. A live in housekeeper is a very popular type of housekeeping
services. ...
 Live out Housekeeper. ...
 House Manager/ Housekeeper. ...
 Housekeeper Cleaning Companies
Many upper scale hotels have a turn-down service in order to offer the utmost comfort
to their guests. The turn-down service involves preparing the room for the night so that
a client feels at home and can easily go to bed upon returning to his room. The turn-
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down service is always carried out between five and nine P.M. just before the client
returns for the night. A chamber maid or room attendant can prepare up to 10 turn -
down services per hour. Required equipment and products A cleaning cart stocked with
towels, welcome products and the necessary cleaning equipment.
Procedure
 Remove all trays, empty glasses or bottles, remove wet towels and empty the trash
 It is not necessary to re clean the bathroom but dry off counters and check the toilet
 Replace used towels with clean ones
 Remove the bedcover, fold it up and place it in the closet / wardrobe
 Fold back the sheets diagonally For a double bed, fold back both sides diagonally so
that the sheets form a triangle with the top pointing towards the two pillows For a two
single beds fold back the sheets in the direction that would naturally allow the client to
get into bed
 Leave the breakfast order form, a small chocolate or mint, the client9s pyjamas and
the TV remote control on the bed cfr7[]|kdQEK
 Place client things in order with discretion
 Close the curtains and turn off all the lights except for a bed side lamp
 Before leaving the room recheck to make sure everything is in place
Types of housekeeping services:
1. Cleaner or Maid
A cleaner or maid is a basic cleaning service. Not to
be confused with a housekeeper. They may be used in
more commercial cleaning areas, or they might be
used for end of tenancy cleans. In private homes they
might be used for short visits, and these can be
regular, but they are rarely full time for one property.
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2. Live in Housekeeper
A live in housekeeper is a very popular type
of housekeeping services. They can be a full
time or part time member of staff that works
for a property, and as part of the package
they are provided accommodation. Either
within the main property or within the
grounds. A housekeeper is a high standard
professional who can clean, tidy, and ensure
your home and property is cared to the
highest degree. This can be a popular choice for properties needing flexibility and
security on site – as the live in housekeeper can assist with errands, cooking,
childcare and security when the property is vacant.
3. Live out Housekeeper

A live out housekeeper can be full time or part
time. Like a live in housekeeper, a live out
housekeeper is a professional candidate who will
clean, tidy, wardrobe manage, and can also
include additional duties in areas such as cooking,
shopping, pet care and childcare. A live out
housekeeper is a popular choice for properties
which don9t have the space for a live in
housekeeper, and also for properties that don9t need full time support.
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4. House Manager/ Housekeeper

A housekeeper combined with house
management is the next tier of
support. Here the housekeeper can
provide additional house management
support. This may include admin,
managing contractors, managing
household rotas or schedules and
ensuring that the property is cared
for along with all the typical housekeeping duties. This is a popular choice for
luxury venues or for busy family homes which need additional support, or who
have larger teams of household staff.
5. Housekeeper Cleaning Companies

If you don9t choose to self recruit or go
through an agency like ourselves to recruit
a member of staff, then you can undertake
the services of a housekeeper cleaning
company. This is a company you pay, who
then in turn send staff to your home, and
they employ/pay the staff. This is typically
a more expensive option, and also the
standard/quality can be lower than if you
recruit a housekeeper directly. That9s because the company takes a large cut from
the cleaner, so it9s likely, although you may be paying a higher rate, that the
housekeeper themselves isn9t being paid that much. They will also be unlikely to
do full time support, so for bigger households this isn9t a good option
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SELF CHECK 1.2-1
TEST I SUPPLY TEST

DIRECTIONS: Identify what is being asked in the following sentences.
1. This is a company you pay, who then in turn send staff to your home, and they
employ/pay the staff. This is typically a more expensive option, and also the
standard/quality can be lower than if you recruit a housekeeper directly.
2. A housekeeper combined with house management is the next tier of support. Here
the housekeeper can provide additional house management support.
3. Like a live in housekeeper, a live out housekeeper is a professional candidate who will
clean, tidy, wardrobe manage, and can also include additional duties in areas such as
cooking, shopping, pet care and childcare.
4. They can be a full time or part time member of staff that works for a property, and as
part of the package they are provided accommodation. Either within the main property
or within the grounds.
5. They may be used in more commercial cleaning areas, or they might be used for end
of tenancy cleans. In private homes they might be used for short visits, and these can
be regular, but they are rarely full time for one property.
DIRECTIONS: Read each statement or question below carefully and fill in the
blank(s) with the correct answer.
1. Replace used _______ with clean ones

2. Remove the _________, fold it up and place it in the closet / wardrobe
3. Close the curtains and turn off all the lights except for a bed ________
4. Place ___________ in order with discretion
5. Leave the ________________, a small chocolate or mint, the client9s pyjamas and the
TV remote control on the bed
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ANSW ER KEY
SELF CHECK 1.2-1
TEST I.
1. Housekeeper Cleaning Companies
2. House Manager/ Housekeeper
3. Live out Housekeeperr
4. Live in Housekeeper
5 .Cleaner or Maid
TEST II.
1. TOWEL
2. BEDCOVER
3. SIDE LAMP
4. CLIENT THINGS
5. BREAKFAST ORDER FORM
Date developed:
March 23, 2022


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INFORM ATION SHEET 1.2-2

Security and safety procedures as they apply to housekeeping services and guests
Learning objectives: At the end of this lesson, you must be able to:
1. Discuss security and safety procedures as they apply to housekeeping services
and guests
2. Demonstrate the security and safety procedures as they apply to housekeeping
services and guests
INTRODUCTION
Housekeeping in a hotel is a very physically demanding job. The personnel are on their
feet for a full shift of 8 hours during which they perform various tasks that are
demanding for the body. Housekeeping has the largest workforce in the hotel. It is
therefore, imperative for the Housekeeper to ensure safe conditions and practices in the
department.
Managers must train employees to recognize potentially hazardous conditions and take
corrective actions before they cause injuries like sprains, strains, falls;
- Wet floors and slippery walkways
- Messy floors
- Equipment left out in the way
- Improper lifting techniques
Best practices for handling chemicals, proper personal protective equipment selection,
material handling, and slip, trip, and fall prevention are discussed. Readers will gain an
understanding of how to identify at-risk situations and how to avoid serious injury or
illness.
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Housekeepers are exposed to a variety of hazards while on the job and perform a variety
of tasks throughout their work shift. Proper training to identify hazards and risks
associated with these tasks will help prevent employee injury
Occupational Hazard
1. Walking
2. Standing
3. Stooping
4. Squatting
5. Kneeling
6. Stretching
7. Twisting
8. Crouching
9. Lifting
10. Pushing
The above are only sample situations where the body is under pressure . There are
countless number of other situations that truly challenge housekeeping personnel.
Reducing the Physical Stress
The question then arises, how we reduce the physical stress on housekeeping personnel.
The following suggestions are useful to keep in mind.
1. Lighter equipment can reduce work. Heavy equipment must be on castors.

Portability helps greatly in work management.
2. Modern Detergents help in cleaning with a swipe that may eliminate tedious
scrubbing.
3. Job Rotation
4. Team Work.
5. Education and Training in safe work practices must be part of ongoing agenda.
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W ork Hazards and Prevention.
Let us examine the areas in housekeeping operation when accidents take place:
Falls from slippery floors make shift ladders
Put the sign <Wet Floor= this protects both the

guest and staff. Ladders must be stable and strong,
use aluminum ladders with rubber footing to
prevent slippage. It is preferable to have someone
holding the ladder from below. Employees must be
prevented from using make shift ladders like
packing crates and chairs.
Cuts from broken glass in linen bundles and garbage
Any heap of linen or garbage is a potential

hazard for broken glass or exposed syringes. The
cleaners must not put their hands in garbage
heaps. Room dustbins must be emptied enmass
into the garbage hamper. Room attendant shake
the soiled linen for guest belongings, which is a
good precaution as it ensures that broken glass
or other sharp objects are not hidden in folds.
Back Pains from improper working postures
Back pains are a common complaint due to the

pressure on their backs while doing their daily chores.
The secret is to keep the correct posture. Correct
posture balances the neck, chest and lower back. Back
pains are caused due to lifting, bend at the knees and
not at the waist. Use both hands while lifting and hold
the items closer to the body.
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Breathing problems and burns from the use of hazardous chemicals and detergents
Housekeepers normally use mild detergents for daily use. However potent chemicals
like acids and potent detergents are unavoidable. Exposure to these chemicals cause
nausea, allergy, burns vomiting breathing problems, skin rashes etc. Cleaners must be
trained in the safe use of these chemicals. Suppliers often provide the training and
safety manual in the use of these chemicals. Cleaners must be provided with goggles,
gloves and masks for operations that involve the use of hazardous chemicals.
Electrocution from live electric wires and improper maintenance and use of
equipment
Housekeeper must ensure the equipment she buys has the ISI stamp of safety.
Employees are properly trained in the use of the equipment. The manufactures are the
best people to provide the training. Machines with loose/ open wires/ broken plugs
should not be used. When not in use the wires of the vacuum cleaner should be neatly
rolled and placed with the machine.
 Never operate electrical equipment with wet hands or cloths

 Do not operate near flammable liquids, chemicals or vapors
 Turn off them when sparks, smokes or flames are seen
 Check the wires and connections periodically
 Never unplug them by pulling the cord
 Keep the cords out off traffic areas
 When cleaning guestrooms, room attendants should check for frayed wires, loose
connections, loose plugs, broken switches
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March 23, 2022


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Injuries due to improper work habits
Smoke only in designated area, never in

the elevator. Ensure elevators are never
overloaded. Use the correct equipment and
accessories for cleaning. Use accessories
like gloves, goggles, masks when dealing
with toxic material. Look for broken glass
when cleaning. Do not put bare hands into
trashcans for they might get cuts by glass
pieces or razor blades. Use handrails while
climbing steps. Untangle cords of
equipment before use and keep them away
from pathways. Report on safety hazards if
you cannot rectify. Rely on maintenance to complete fixing jobs. Check equipment for
their serviceability.
W orking at height
Any work which is carried above 5ft height requires a ladder. The ladder should be an A
line ladder with the rubber shoes of the ladder intact and the center support in working
condition.
Always use safety helmet and safety belt while working at height. The area should be
cordoned off.
Ladders; when selecting a ladder inspect its condition, height and footing.
Do not use broken or defective ladder
Do not use aluminum or metal ladder when working near or on electrical equipment
Use rubber footing on tile floors and in kitchen
Floor must be dry and clean
Should be high enough
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Never stand on the top step
Never place a ladder against a window or uneven surfaces
Should be well-balanced
When climbing, face the ladder and have clean and dry hands and feet
Mark the area underneath the ladder with caution signs
Housekeepers Responsibilities towards safety are: -
1. Prepare a safety manual that is read and understood at the time of induction of
new employees.
2. Paste safety rules on walls at strategic points in the work area.
3. Reinforce safety rules in daily briefings.
4. Organize continuous safety training. Involve experts like the equipment
manufacturers, Engineering to take classes on fire safety etc.
5. Have a Preventive maintenance programmed for all equipment.
6. Include safety inspection in the supervisor9s checklist.
7. Ensure that toxic chemicals are stored in closed cupboards and properly labeled.
8. Ensure that all waste disposal containers are leak proof and maintained in
sanitary conditions. Waste disposal external to the building must be in designated
municipal area and with concern for public health. The recycled items are put in
their appropriate containers.
9. Make sure that locker rooms have proper washing and shower facilities. Locker
rooms must be kept clean and dry at all times. Water closets must be sanitized
frequently.
10. Ensure that housekeeping employees consume food and beverage in the
staff canteens and not in public areas.
11. Ensure rest breaks for employees during their shift vigil.
12. Keep appropriate signs like <Wet Floor=; <Engineering at Work=, labels for
detergents and toxic material, safety instructions on equipment, <
13. Not to stack anything in the corridors.
14. Fire exit staircase should always be clear, not to stack items which will
obstruct the movement.
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lOMoARcPSD|1691641
15. Ensure hot and cold indicators on the tap faucets.

16. In the rooms and corridor9s few lights should be connected to UPS.
17. Swimming pool pH and chlorine levels to be maintained.
18. Pool area no diving signage to be painted.
19. Bed corner to be covered.
20. Non - smoking zone signage.
21. Safety shoes for Engineering and Kitchen and Gum boots for Kitchen
Stewarding.
22. Smoke detectors indicator light to blink at all the times.
First Aid
It is important for all housekeeping personnel to know about first aid as they could be
the first ones on the spot to give immediate attention to a guest or an employee. It is a
part of the overall Safety Programme.
The first step is to have a first aid cupboard or box in all the departments.
The cupboard should contain the following items:
 Clinical thermometer
 Cotton wool
 Bandage roll
 Band aids
 Sterilized gauze
 Rubber sheeting
 Tincture iodine
 Dettol
 Burn-ol
 Croc in tablets
 Aspirins
 Mercurochrome
 Antiseptic cream
 We know that housekeeping personnel are spread across the hotel in pursuit of
their cleaning and maintenance duties. They therefore become the ideal 8eyes and
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March 23, 2022


lOMoARcPSD|1691641
ears9 of the organization to detect any security threats to the organization. The
main security concerns are:
 Lost and Found
 Guest Theft
 Employee theft
 Bomb Scare.
We know that housekeeping personnel are spread across the hotel in pursuit of their
cleaning and maintenance duties. They therefore become the ideal 8eyes and ears9 of the
organization to detect any security threats to the organization. The main security
concerns are:
 Lost and Found

 Guest Theft
 Employee theft
 Bomb Scare.
Guest Theft
Guest takes hotel items as souvenirs. The hotel may not mind things like soaps and
stationary are taken as the hotel may build such costs into the room rate. But items as
towels and bathrobes are a serious concern because of their cost to replace them.
Housekeeping personnel take the following precaution:
1. Key Control: Limited access to guest rooms.

2. Suspicious Movements: Housekeeping personnel are trained to observe suspicious
movements and report to security.
3. Departure Procedure: Train bellboys to give a quick glance at the room and
bathroom before they remove guest baggage.
4. Standard Issues to Guest rooms: The ability to detect missing items is made
possible by equipping rooms with standard number of items.
5. Entry/Exit point: A guest room has only one entry/exit door. Windows are secure.
Room doors are provided with peepholes
Date developed:
March 23, 2022


lOMoARcPSD|1691641
W HAT THE HOUSEKEEPING DEPARTMENT CAN DO
No other hotel employee has as much access to hotel assets and guest property as the
members of the housekeeping department. No one is more sensitive to the problems of
theft from hotel guestrooms than the honest attendant who is known to possess a floor
master key to a guestroom that has just been robbed. There is this assumption that,
because housekeeping has a key to the room, if anything is missing, the department is
by default the culprit, but there are instances when thefts have been triggered from
within the housekeeping employees. Housekeeping personnel have reach to all the areas
of the hotel and have maximum knowledge of guest areas and public areas. Any terror
activity can easily be planned in a hotel if one has help from the housekeeping
department.
Employee Theft: As in the case of the guest, employees find that most of the items are
useful at home. A hotel reduces pilferage by adopting the following precaution.
Gate Pass: An employee is required to posses a gate pass, issued and authorized by the
head of the department when ever a hotel property is removed from the hotel.
Spot Check: Security personnel conduct spot checks, of employee9s handbags at

random to ensure that unauthorized items are not being taken out of the hotel. Staff
lockers are checked periodically. Uniforms are not permitted outside the property.
Limited Access: Employees have limited access to areas of the hotel. For example the
engineering personnel can enter the room along with a room attendant; a cook cannot go
up on the floor. Every department has specific uniform, and designated areas of work
that limits them to their area of work. Only certain personnel are expected to go up to
the guest floors. Another aspect of limited access is the authority to enter stores. The
storekeeper and the helpers are permitted to enter the stores and are accountable for
items received and issued.
Par Stocks: Room attendants have par stocks of items on their maid cart that have to
be accounted for. Similarly, guest rooms have par stocks, where the room attendants are
accountable for a set of rooms and they have to ensure the par stocks are maintained.
Bomb Threats: Terrorism is a concern for all public buildings. Hotels are prime targets.
Housekeeping personnel are trained to report on suspicious objects, drugs, and excess
money lying in the room, arms and bomb like structures to the security
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lOMoARcPSD|1691641
SELF CHECK 1.2-2
DIRECTION: On the blank provided before each item, write the word or group of
words that make the sentence complete and correct.
_____________1. Put the sign <Wet Floor= this protects both the guest and staff. Ladders
must be stable and strong, use aluminum ladders with rubber footing to prevent
slippage. It is preferable to have someone holding the ladder from below. Employees
must be prevented from using make shift ladders like packing crates and chairs.
_____________2. Any heap of linen or garbage is a potential hazard for broken glass or
exposed syringes. The cleaners must not put their hands in garbage heaps. Room
dustbins must be emptied enmass into the garbage hamper. Room attendant shake the
soiled linen for guest belongings, which is a good precaution as it ensures that broken
glass or other sharp objects are not hidden in folds.
_____________3. Back pains are a common complaint due to the pressure on their backs
while doing their daily chores. The secret is to keep the correct posture. Correct posture
balances the neck, chest and lower back. Back pains are caused due to lifting, bend at
the knees and not at the waist. Use both hands while lifting and hold the items closer to
the body.
___________________4. Housekeepers normally use mild detergents for daily use.

However potent chemicals like acids and potent detergents are unavoidable. Exposure to
these chemicals cause nausea, allergy, burns vomiting breathing problems, skin rashes
etc. Cleaners must be trained in the safe use of these chemicals. Suppliers often provide
the training and safety manual in the use of these chemicals. Cleaners must be provided
with goggles, gloves and masks for operations that involve the use of hazardous
chemicals.
___________________5. Housekeeper must ensure the equipment she buys has the ISI
stamp of safety. Employees are properly trained in the use of the equipment. The
manufactures are the best people to provide the training. Machines with loose/ open
Date developed:
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lOMoARcPSD|1691641
wires/ broken plugs should not be used. When not in use the wires of the vacuum
cleaner should be neatly rolled and placed with the machine.
_____________6. Smoke only in designated area, never in the elevator. Ensure elevators
are never overloaded. Use the correct equipment and accessories for cleaning. Use
accessories like gloves, goggles, masks when dealing with toxic material. Look for broken
glass when cleaning. Do not put bare hands into trashcans for they might get cuts by
glass pieces or razor blades. Use handrails while climbing steps. Untangle cords of
equipment before use and keep them away from pathways. Report on safety hazards if
you cannot rectify. Rely on maintenance to complete fixing jobs. Check equipment for
their serviceability.
______________7. Any work which is carried above 5ft height requires a ladder. The
ladder should be an A line ladder with the rubber shoes of the ladder intact and the
center support in working condition.
Always use safety helmet and safety belt while working at height. The area should be
cordoned off.
_____________8. when selecting a ladder inspect its condition, height and footing.
________________ 9. It is important for all housekeeping personnel to know about it as

they could be the first ones on the spot to give immediate attention to a guest or an
employee. It is a part of the overall Safety Programme.
_______________10.We know that housekeeping personnel are spread across the hotel in
pursuit of their cleaning and maintenance duties. They therefore become the ideal 8eyes
and ears9 of the organization to detect any security threats to the organization.
Date developed:
March 23, 2022


lOMoARcPSD|1691641
ANSW ER KEY
SELF CHECK 1.2-2
1. Falls from slippery floors make shift ladders

2. Cuts from broken glass in linen bundles and garbage
3. Back Pains from improper working postures
4. Breathing problems and burns from the use of hazardous chemicals and
detergents
5. Electrocution from live electric wires and improper maintenance and use of
equipment
6. Injuries due to improper work habits
7. Working at height
8. Ladders
9. First aid
Ssecurity in housekeeping
Date developed:
March 23, 2022


lOMoARcPSD|1691641
PERFORMANCE CRITERIA CHECKLIST FOR

TASK SHEET 2.3-2
DELIVERING GUEST CLOTHES
Trainee’s Name: Jealene O. Panglilingan Date: March 09, 2022
CRITERIA YES NO
Did you&.
1. Hold the laundry box at your right hand and the folio
/
at your left hand.
2. Knock on the door 3 times. /
3. Only take a step from the door, don’t close the /

door until acknowledged by the guest.
4. Explain your purpose. /
5. Ask where the laundry box should be placed. /
6. Present the folio. /
7. Ask the payment preference. /
8. Ask the guest if they still need assistance. /
9. Bid the guest goodbye. /
10. Leave the room making sure the door is

/
locked.
LEAN JOY S. BAUTISTA

Housekeeping NC II Trainer
Date developed:
March 23, 2022


lOMoARcPSD|1691641
JOB SHEET 2.3-2
TITLE: DELIVERING AND RETURNING LAUNDERED ITEM
PERFORMANCE OBJECTIVE: Given returned laundry item you should be

able to follow property’s guidelines when delivering guests
clothes and In-house item delivery.
M ATERIALS: report forms, pen and paper, linen item
EQUIPM ENT: Trolley, delivery cart
PROCEDURE:
1. For the In-house item delivery, gather items and check
the garment marking labels against the laundry slip.
2. Fold, pack and count the linens for delivery.
3. Deliver/return linen item to the appropriate
operating departments in accordance with enterprise
policy.
4. To deliver laundered guest clothes, hold the laundry box
at your right hand and the folio at your left hand.
5. Only take a step from the door, don’t close the door until
acknowledged by the guest.
6. Explain your purpose.
7. Ask the guest if they still need assistance.
8. Bid the guest goodbye.
Leave the room making sure the door is locked.
ASSESSM ENT M ETHOD: Demonstration using the performance
criteria checklist.
Date developed:
March 23, 2022


lOMoARcPSD|1691641
PERFORMANCE CRITERIA CHECKLIST FOR

JOB SHEET 2.3-2
DELIVERING AND RETURNING LAUNDERED ITEM
Trainee’s Name: Angie D. Cambongga Date: March 09, 2022
CRITERIA YES NO
Did you …
1. Gather items and check the garment marking labels

/
against the laundry slip.
2. Fold, pack and count the linens for delivery /
3. Deliver/return linen item to the appropriate operating

/
departments in accordance with enterprise policy
4. Deliver laundered guest clothes, hold the laundry box at
/
your right hand and the folio at your left hand.
5. Only take a step from the door, don’t close the door
/
until acknowledged by the guest.
6. Explain your purpose. /
7. Ask the guest if they still need assistance. /
8. Bid the guest goodbye. /
9. Leave the room making sure the door is locked. /

HOUSEKEEPING NC II Trainer
Date developed:
March 23, 2022


lOMoARcPSD|1691641
COMPETENCY ASSESSMENT TOOL

Evidence Plan
Competency standard:
HOUSEKEEPING NCII
Unit of competency: LAUNDRY LINEN AND GUEST CLOTHES

Ways in which evidence will be collected:
Third party Report

[check the column]
Demonstration &
Observation &
Questioning
Questioning
Portfolio
Written
The evidence must show that the trainee…
● Identified the role of an on premise laundry / / /

according to enterprise policy
 Picked up Guest clothes in / / /

accordance with enterprise policy
Picked up In-house items in accordance / /
with enterprise policy
● Correctly sorted and counted item according /
to cleaning process required
● Checked for stains the items for laundering / / /
using the correct process
● Selected laundry methods in accordance with
textile labeling codes and based on fiber and / /
fabric, dye fastness, degree of spoilage
and washing instructions
● Operated the Laundry equipment
/ /
in accordance with manufacturer’s
instructions
● Recorded damage arising from the laundering
/ / /
process in accordance with enterprise
procedures
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lOMoARcPSD|1691641
● Used cleaning agents and chemicals in

/ /
accordance with manufacturer’s instructions
and specific laundry equipment
/ /
● Checked the items to ensure quality cleaning
● Pressed and finished processes correctly in
/ / /
accordance with textilecharacteristics and
client requirements
● Performed cleaning laundry in accordance / /
with enterprise policy
● Checked the results of cleaning in appropriate / /
additional action
● Processed internal record and billing
/ / /
instructions in accordance with enterprise
procedures
/ /
● Produced internal laundry reports necessary
● Delivered Guest Clothes in accordance with / / /
enterprise policy
● Delivered In-house Item in accordance with / /
enterprise policy
● Demonstrated ability to correctly identify the / / /
process required for different types of laundry*
● Demonstrated abilityto operate / /
laundry equipment safely*
● Demonstrated ability to complete the full / /
laundering process*
NOTE: *Critical aspects of competency
Date developed:
March 23, 2022


lOMoARcPSD|1691641
TABLE OF SPECIFICATION
Objectives /
Knowledge Comprehension # of items /
content are / Application 60%
10% 30% % of test
topics
Guest clothes
are delivered
in accordance
15% 15% 30% 60%
with
enterprise
policy
In-house items
are delivered
in accordance
10% 10% 20% 40%
with
enterprise
policy
Total 25% 25% 50% 100%
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lOMoARcPSD|1691641
# of
Objectives/Content
Knowledge Comprehension Application items/
area/Topics
% of test
Guest clothes are

delivered in
7 8 15 30
accordance with
enterprise policy
In-house items are

delivered in
5 5 10 20
accordance with
enterprise policy
Total 12 13 25 50
Date developed:
March 23, 2022


lOMoARcPSD|1691641
TECHNICAL DRAFTING NC II
WRITTEN TEST
TEST I
TRUE or FALSE
Instruction: Read and understand carefully the statement below write
in your answer sheet big letter “ T “ if the statement is TRUE and write big
letter “ F “ if the statement is FALSE.
1. Gather items for the in-house delivery, check the garment

marking labels against the laundry slip.
2.Linen should NOT be folded, stacked and counted.
3. Store linen items on the laundry delivery cart/trolleys.
4. Delivery to the central linen room on trolleys from where it is
issued.
5. Delivery to the maids’ pantries on each guest floor where it off
loaded on to the shelves.
6. Delivery to the restaurant storerooms by a laundry staff member.
7. No need to deliver collection to the laundry by staff members
from each operating department.
TEST II
Explanation: (10 pts.)
1. How will you prepare the linens for delivery?
Date developed:
March 23, 2022


lOMoARcPSD|1691641
TEST III
Directions: Arrange the jumbled procedure in delivering
guest clothes in correct order. Write the correct number in the
box.
 Bid the guest goodbye.

 Knock on the door 3 times.
 Leave the room making sure the door is locked.
 Ask where the laundry box should be placed.
 Explain your purpose.
 Ask the payment preference.
 Ask the guest if they still need assistance.
 Hold the laundry box at your right hand and the
folio at your left hand.
 Only take a step from the door, don’t close the door
until acknowledged by the guest.
 Present the folio.
Date developed:
March 23, 2022


lOMoARcPSD|1691641
QUESTIONING TOOL
Satisfactory
Questions to probe the candidate’s underpinning knowledge
response
Extension/Reflection Questions Yes No

1. In what ways can you manage the linens
returning/delive ring to the guest room? /
2. What should you do to manage the time you are

inside the guest room to return/deliver the linens? /
Safety Questions
3. In what ways can you observe sanitary practices /
in delivering guest clothes?
4. What should you do if you accidentally crumple d /
the clothes you need to delivery?
Contingency Questions
5. What should be done if during delivering guest /
clothes, you found out that some linens are
missing?
6. What should you do if you forget to /
deliver/re turn items back to guest room?
Job Role/Environment Questions
7. What should you do if on your way to returning /
linen, one guest requeste d to return their clothes
first?
8. What should be done before delivering/re turning /
items to the guest room?
Rules and Regulations
9. What are the general rules in preparing items /
for returning to In-house delivery?
10. What are the preparations to do to ready the /
linens for delivering to guest room?
Date developed:
March 23, 2022


lOMoARcPSD|1691641
The candidate’s underpinning knowledge Satisfactory Not Satisfactory

was:
Date developed:
March 23, 2022


lOMoARcPSD|1691641
INVENTORY OF TRAINING RESOURCES
Resources for presenting instruction

As per
Print Resources As per TR Remarks
Inventory
HOUSEKEEPING TRAINING For
1 1
REGULATION reproduction
For
INFORMATION SHEET 1 1
reproduction
For
REFERENCES 1 1
reproduction
As per
Non-Print Resources As per TR Remarks
Inventory
For
VIDEO PRESENTATION 1 1
maintenance
Resources for Skills practice of Competency #1 ______________________________
As per
Supplies and Materials As per TR Remarks
Inventory
For
FABRIC 1 1
replenishment
For
SINK 1 1
replenishment
For
WASHING DETERGENT 2 2
replenishment
For
SPRAY CLEANER 1 1
replenishment
As per
Tools As per TR Remarks
Inventory
IRONING BOARD 1 1 For repair
Date developed:
March 23, 2022


lOMoARcPSD|1691641
As per
Equipment As per TR Remarks
Inventory
For
WACHING MACHINE 2 2
maintenance
For
IRON 1 1
maintenance
Note: In the remarks section, remarks may include for repair, for replenishment, for
reproduction, for maintenance etc
Date developed:
March 23, 2022


lOMoARcPSD|1691641
TRAINING ACTIVITY MATRIX
1st ROTATION
Facilities/ Venue
Training Date &
Trainee Tools and (Workstation Remarks
Activity Time
Equipment /Area)
Prayer All trainees
Recap of the Mar. 09,

lesson about Questionnaire, 2022
Learning For more
Provide/service All trainees Ball pen and 8:00
resource area practice
housekeeping paper AM to
request 8:30 am
Read
1. Andrea R.
information Andres
sheet 1-2-1 on Mar. 09, proceed to
2. Karen f. Information 2022
knowledge on Ayub Learning the next
sheet, ballpen, 9;00 activity
typical 3. Rina S. resource area
paper AM to
housekeeping Cantre
4. Anne s, 9:30 am
services and
Duran
procedures
Watch
reference
videos on 1. Olivia B. Mar. 09,
security and Gantilao Computer, 2022 proceed
COMPUTER
safety 2. Gina D. information 10:00 to the next
RESOURCE
procedures as Lobo sheet, ballpen, AM to activity
AREA
they apply to 3. Erwin C. paper, USB 10:30
housekeeping Mendoza am
services and
guest
Date developed:
March 23, 2022


lOMoARcPSD|1691641
Observe trainer 1.Marj L.

demonstrates Neri
Mar. 09,
on security and 2. Analyn
2022 For
safety P.Rico
Practical work 11:00 instutional
procedure as 3. Jamie T.
area AM to evaluation
they apply to Samonte
11:30
housekeeping 4. Ellen P.
am
services and Umali
guest
Date developed:
March 23, 2022


lOMoARcPSD|1691641
2nd ROTATION
Facilities/ Venue
Training Date &
Activity Time
Equipment /Area)
Prayer All trainees
Recap of the April 28,

Learning For more
Provide/service All trainees Ball pen and 8:00 AM
resource area practice
housekeeping paper to 8:30
request am
1. Marj H.
Read
Neri
information
2. Analyn April 28,
sheet 1-2-1 on proceed to the
O. Rico Information 2022
knowledge on Learning next activity
3. Jmie T. sheet, ballpen, 9:00 AM
typical resource area
Samonte paper to 9:30
housekeeping
4. Ellen P. am
services and
Umali
procedures
Watch 1.Andrea
reference R. Andres
videos on 2.Karen F. April 28,
security and Computer,
Ayub COMPUTER 2022 proceed to the
safety information
3. Rina S. RESOURCE 10:00 next activity
procedures as sheet, ballpen,
Cantre AREA AM to
they apply to paper, USB
4. Anne A. 10:30 am
housekeeping Duran
services and
guest
Date developed:
March 23, 2022


lOMoARcPSD|1691641
Observe trainer
demonstrates 1.Olive B.
on security and Gerolaga April 28,
safety 2. Gina B. 2022
Practical For instutional
procedure as Lobo 11:00
work area evaluation
they apply to 3. Erwin C. AM to
housekeeping Mendoza 11:30 am
services and
guest
Date developed:
March 23, 2022


lOMoARcPSD|1691641
3rd ROTATION
Facilities/ Venue
Training Date &
Activity Time
Equipment /Area)
All
Prayer
trainees
Recap of the May 28,

All Learning For more
Provide/service Ball pen and 8:00 AM
trainees resource area practice
housekeeping paper to 8:30
request am
Read
information 1.Olive B.
Gerolaga May 28, proceed to
sheet 1-2-1 on
2. Gina B. Information 2022 the next
knowledge on Learning
Lobo sheet, ballpen, 9:00 AM activity
typical resource area
3. Erwin paper to 9:30
housekeeping
C. am
services and
Mendoza
procedures
1.Margie
Watch H. Neri
reference 2.Analyn
videos on O. Rico May 28,
security and 3. Jamie T. Computer, proceed to
COMPUTER 2022
safety Samonte information the next
RESOURCE 10:00
procedures as 4. Ellen P. sheet, ballpen, activity
AREA AM to
they apply to Umali paper, USB
10:30 am
housekeeping
services and
guest
Date developed:
March 23, 2022


lOMoARcPSD|1691641
Observe trainer 1. Andrea

demonstrates R. Andres
on security and 2. Karen F. May 28,
safety Ayub 2022 For
Practical
procedure as 3. Rina S. 11:00 instutional
work area
they apply to Cantre AM to evaluation
housekeeping 4. Anne A. 11:30 am
services and Duran
guest
Date developed:
March 23, 2022


lOMoARcPSD|1691641
MAINTAIN
TRAINING
FACILITIES
Prepared by:
HOUSEKEEPING NC II
Provide Housekeeping Services to the Guest
Date developed:
March 23, 2022


lOMoARcPSD|1691641
W ORKSHOP AREA FOR HOUSEKEEPING NC
Date developed:
March 23, 2022


lOMoARcPSD|1691641
OPERATION PROCEDURE
Equipment Type CLOTHES DRYER
Equipment Code Dry-1294-K

Location Practical Work Area/ HouseKeeping Laboratory
Operational Procedure:
1. Untangle your wet clothes and linens before putting them inside of the
dryer.
2. Check the drying care instructions on the inside label of each
clothing item.
3. Let delicate clothing items air-dry to avoid damaging them
4. Store delicate items in mesh bags before putting them in the dryer.
5. Reduce static cling by placing a dryer sheet into the dryer with the wet
clothes
6. Split up large amounts of wet clothes or linens into multiple drying
loads.
7. Select a drying temperature for the type and amount of wet laundry
you have.
8. Set the drying time based on the type and amount of items in the
dryer.
9. Set the drying minutes if there are no categorical timing options.
10. Use the extended tumble cycle to keep the clothes from wrinkling
when dry.
11. Turn the signal sound dial on or off to alert you when the drying cycle
is done.
12. Press the start button when you are happy with your settings.
13. Check that the load of laundry is completely dry when the machine
turns off.
14. Empty the lint trap when your load of laundry is completely dry.
Date developed:
March 23, 2022


lOMoARcPSD|1691641
HOUSEKEEPING SCHEDULE
Provide
Qualification Housekeeping Station/Bldg. Technical Drafting Bldg.
Service to the guest
Area/Section Practical Work Area
CAMILLE JADE
In-charge TIMOL
Schedule for the 2nd Semester, 2022
ACTIVITIES Responsible Person Every Every

Daily other Weekly 15th Monthly Remarks
Day Day
Inspect the
area
surrounding
dryers.
Remove all
combustible
materials,
gasoline, Trainees /
other
flammable
products
and lint
before
operating the
machines.
Check
cylinder for
foreign
objects to Trainees /
avoid
damage to
clothing
Clean lint Trainees /

filter after
Date developed:
March 23, 2022


lOMoARcPSD|1691641
every use.
Wipe the
machine’s
top, front
and side
panels clean
as needed. If
detergent, Trainees /
bleach or
other
washing
products are
spilled on
the cabinet,
Date developed:
March 23, 2022


lOMoARcPSD|1691641
INSPECTION CHECKLIST
DIALY TASK YES NO

Inspect the area surrounding dryers. /
Check cylinder for foreign objects to avoid
/
damage to clothing and equipment.
WEEKLY TASK YES NO
Inspect outside weather hood to make sure
dampers move freely, dampers are not
/
pushed in and that nothing has been set
against them.
Clean interior of dryer with a household
cleaner, followed by a short heat cycle with a /
load of clean rags.
MONTHLY TASK YES NO
Remove lint filter and vacuum air duct /
Check machine compone nt functions by
/
operating dryer through short cycle.
Date developed:
March 23, 2022


lOMoARcPSD|1691641
EQUIPMENT MAINTENANCE SCHEDULE
50 Hours
100 Hours
 Inspect outside
8 Hours
weather hood
 Inspect the  Remove lint
to make sure
area filter and
dampers move
surrounding vacuum air
freely, dampers
dryers. duct
are not pushed
 Check cylinder  Check
in and that
for foreign machine
nothing has
objects to avoid compone nt
been set
damage to functions
against them.
clothing and by
 Clean interior
equipme nt. operating
of dryer with a
dryer
household
through short
cleaner,
cycle.
followed by a
short heat cycle
with a load of
clean rags.
Date developed:
March 23, 2022


lOMoARcPSD|1691641
EQUIPMENT MAINTENANCE INSPECTION CHECKLIST
Equipment Type : CLOTHES DRYER

Property Code/Number : Dry-1294-K
Location : Practical Work Area / Housekeeping Laboratory
YES NO INSPECTION ITEMS
1. Clean and wipe dry in and around entire
/
workshop area.
/ 2. Clean lint filter.
3. Clean and wipe dry entire equipment
/
and its part.
4. Check if
/
there are damages in the hoses and seals.
5. Dry all areas in and around
/ the dryer motor including around switches,
motor protector, and chord.
Remarks:
Inspected by: ANGIE D. CAMBONGGA Date: 03, 23, 2022
Date developed:
March 23, 2022


lOMoARcPSD|1691641
DANGER / CAUTION TAP-OUT INDEX AND RECORD AUDITS

DESCRIPTION
LOG DATE TYPE DATE
(System Components,
SERIAL ISSUED (Danger / Caution) COMPLETED
Test Reference, etc.)
2022-003 February 2022 Caution ( Drum belt) Drum belt February 2022
Date developed:
March 23, 2022


lOMoARcPSD|1691641
WORKSHOP INSPECTION CHECKLIST
Qualification TECHNICAL DRAFTING NC II
Area/Section PRACTICAL WORK AREA In-Charge ROMMEL S. TENERIFE
YES NO INSPECTION ITEMS
/ Are floors clean and clear of waste?
/ Are signs posted to warn of wet floors?
/ Are floors in good condition?
/ Are there holes, worn or loose planks or carpet sticking up?
/ Is anti-slip flooring used where spills, moisture or grease are likely?

Are there protruding objects such as nails, sharp corners, open Cabinet drawers, trailing
/
electrical wires?
/ Is the work area congested?
/ Are floors well-drained?

Remarks:
All the above are being, inspected and done properly
Inspected by: Date:
JHEMAR B. BARIMBAO MARCH 09, 2022
Date developed:
March 23, 2022


lOMoARcPSD|1691641
WASTE SEGREGATION PLAN
Qualification PROVIDE HOUSEKEEPING SERVICE TO THE GUEST

Area/Section PRACTICAL WORK AREA
In-charge CAMILLE JADE A. TIMOL
GENERAL / ACCUMULATE Waste Segregation Method

WASTE Recycle Compose Dispose
Empty Cans /
Broken plates /
Used bulbs /
Broken Tables & chairs /
Empty bottles /
Tissue paper /
Date developed:
March 23, 2022


lOMoARcPSD|1691641
WORK REQUEST
UNIT
Description: CLOTHES DRYER
No. DC-01
Date Reported: February 23, 2022
Observation/s: Defective drum belt
Reported by: Angie D. Cambogga
Activity: Replacement of drum belt Date Completed: February 28, 2022
Signature:

Spare parts used: Drum belt
Date developed:
March 23, 2022


lOMoARcPSD|1691641
BREAKDOWN / REPAIR REPORT
Property ID number DC-01
Property Name CLOTHES DRYER

PRACTICAL WORK AREA / HOUSEKEEPING
Location
LABORATORY
Findings: Recommendation:
Defective Drum belt Replacement of drum belt
Inspected by: Reported to:
Angie D. Cambongga Lean joy S. Bautista
Date: Date:
February 23, 2022 February 28, 2022
Subsequent Action Taken: Recommendation:

Inspection of the equipment Replacement of Drum belt
By: Reported to:

Technician Lean joy S. Bautita
Date: Date:
March 01, 2022 March 01, 2022
Date developed:
March 23, 2022


lOMoARcPSD|1691641
SALVAGE REPORT
AREA / SECTION Practical Work Area / Housekeeping Laboratory
IN-CHARGE LEAN JOY S. BAUTISTA
FACILITY TYPE PART ID RECOMMENDATION
CLOTHES DRYER DRUM BELT READY FOR USE
Date developed:
March 23, 2022


lOMoARcPSD|1691641
EQUIPMENT RECORD WITH CODE

Eqpt.
No. Location Qty Title Description PO no. Drawing ref.
#
1 M04
G
1
Clothes 9.0 kg. Dryer 10200
1001 dryer DV90M5200QW/TC GO
Date developed:
March 23, 2022


lOMoARcPSD|1691641
INSPECTION REPORT
Property ID number DC-01
Property Name CLOTHES DRYER

PRACTICAL WORK AREA / HOUSEKEEPING
Location
LABORATORY
Findings: Recommendation:
All equipment are functional All equipment are ready for training purposes
Inspected by:
Reported to:
JEALENE O.
PANGLILINGAN
Date: Date:
February 23, 2022 February 28, 2022
Date developed:
March 23, 2022


lOMoARcPSD|1691641
INSPECTION REPORT
Area / Section Practical Work Area / Computer Laboratory
In-Charge LEAN JOYS. BAUTISTA

FACILITY
INCIDENT ACTION TAKEN PROGRESS/REMARKS
TYPE
Cannot be repaired; replace
CLOTHES DRYER Drum belt Sent to service center for repair
dryer
Reported by: Date:
ANGIE D. CAMBONGGA March 01, 2022
Date developed:
March 23, 2022


lOMoARcPSD|1691641
EQUIPMENT PURCHASE REQUEST

No: 000125
Date: March 09, 2022
QUANTITY AMOUNT /
DESCRIPTION UNIT PRICE
AND UNIT PRICE
3 units CLOTHES DRYER 5,500 Php.16,500.00
2 sets IRON 1,500 Php3,000.00
TOTAL AMOUNT Php.19,500.00
Date developed:
March 23, 2022


lOMoARcPSD|1691641
JUSTIFICATION IN PURCHASING EQUIPMENT
The purpose of requesting equipment is to ensure the maximum efficiency and

availability of our training center under satisfactory conditions of quality, safety and
protection for the environment. Equipment is easier to operate, more dependable, uses less
labor, and easier to maintain.
QUANTITY
DESCRIPTION REASON / JUSTIFICATION
AND UNIT
Main working tools in housekeeping
10 units Ironing board
laboratory
Main supplies used for their working in
5 sets Fabric conditioner
housekeeping
5 sets detergent Used to produced their working outputs
Requested by: LEAN JOY S. BAUTISTA
Date developed:
March 23, 2022


lOMoARcPSD|1691641
SUPERVISE
WORK-BASED
LEARNING
Prepared by:
HOUSEKEEPING NC II
Date developed:
March 23, 2022


lOMoARcPSD|1691641
FORM 1.1 SELF-ASSESSM ENT 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.
CORE COM PETENCIES
CAN I…? YES NO

1.1 Receive housekeeping requests /
1.2 Provide/Se rvice housekee ping requests /


1.3 Provide advice to guest /
1.4 Liaise with other departments /
2.1 Set up equipment and trolleys /
2.2 Access rooms for serving /
2.3 Make up beds /
2.4 Clean and clear rooms /
2.5 Clean and store trolleys and equipment /
Date developed:
March 23, 2022


lOMoARcPSD|1691641
3.1 Provide valet services to guests /

/
3.2 Display professional valet standards
3.3 Care for guest property /
4.1 Collect laundry for laundering functions /
4.2 Perform laundering functions /

4.3 Process laundered item /
4.4 Return laundered item /
5.1 Select and set up equipment and materials /

5.2 Apply cleaning technique /
5.3 Clean dry and wet areas /
5.4Maintain and store cleaning equipment and
chemicals

6.1 Determine the level of intoxication /
6.2 Apply appropriate procedure s /
6.3 Comply with legislation /
Date developed:
March 23, 2022


lOMoARcPSD|1691641
Evidences/Proof of Current Competencies

Form 1.2: Evidence of Current Competencies acquired related to
Job/Occupation
Current Competencies Proof/ Evidence M eans of Validating
4.1 Collect laundry for Certificate of

laundering functions Employme nt Signature of the
store/owne r Contact
of the owner
4.2 Perform laundering

functions Certificate of Signature of the
of the owner
4.3 Process laundered

item Certificate of Signature of the
of the owner
4.4 Return laundered

item
Certificate of Signature of the
of the owner
Date developed:
March 23, 2022


lOMoARcPSD|1691641
Identifying Training Gaps

From the accomplished Self-Assessment Check (Form 1.1) and the
evidences of current competencies (Form 1.2), the Trainer will be able to
identify what the training needs of the prospective trainee are.
Form 1.3 Summary of Current Competencies versus Required
Competencies (Sample)
Required Units of
Training
Competency/Learning Current Competencies
Gaps/Requirements
Outcomes based on CBC
Core 1. PROVIDE HOUSEKEEPING SERVICES

1.1 Receive 1.1 Receive
housekeeping requests housekeeping
requests
1.2 Provide/Service
1.2 Provide/Se rvice housekee ping requests
housekee ping requests
1.3 Provide advice to
guest
1.4 Liaise with other 1.4 Liaise with other
departments departments
Core 2. CLEAN AND PREPARE ROOM S FOR INCOM ING GUESTS
2.1 Set up equipment 1.4 Liaise with other

and trolleys departments
2.2 Access rooms for 2.2 Access rooms for

serving serving
2.3 Make up beds 2.3 Make up beds
Date developed:
March 23, 2022


lOMoARcPSD|1691641
2.4 Clean and clear 2.4 Clean and clear

rooms rooms
2.5 Clean and store 2.5 Clean and store
trolleys and equipment trolleys and
equipment
Core 3. PROVIDE VALET/BUTLER SERVICE

3.1 Provide valet 3.1 Provide valet
services to guests services to guests

standards

standards
Core 4. LAUNDRY LINEN AND GUEST CLOTHES

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

item laundered item
Core 5. CLEAN PUBLIC AREAS, FACILITIES AND EQUIPM ENT
Date developed:
March 23, 2022


lOMoARcPSD|1691641
5.1 Select and set up 5.1 Select and set up

equipment and equipment and
materials materials
5.2 Apply cleaning 5.2 Apply cleaning

technique technique
5.3 Clean dry and wet 5.3 Clean dry and

areas wet areas
5.4Maintain and store 5.4Maintain and

cleaning equipment and store cleaning
chemicals equipment and
chemicals
Core 6. DEAL W ITH/HANDLE INTOXICATED GUESTS
6.1 Determine the level 6.1 Determine the

of intoxication level of intoxication
6.2 Apply appropriate 6.1 Determine the

procedure s level of intoxication
6.3 Comply with 6.3 Comply with

legislation legislation
Date developed:
March 23, 2022


lOMoARcPSD|1691641
Using Form No.1.4, convert the Training Gaps into a Training

Needs/Requirements. Refer to the CBC in identifying the Module Title or
Unit of Competency of the training needs identified.
Form No. 1.4: Training Needs
Training Needs M odule Title/M odule of Instruction

(Learning Outcomes)
1.1 Receive housekeeping
requests
1.2 Provide/Service housekeeping
requests
PROVIDE HOUSEKEEPING
SERVICES
1.4 Liaise with other departments
2.1 Set up equipment and

trolleys
CLEAN AND PREPARE ROOM S FOR
2.2 Access rooms for serving INCOM ING GUESTS
2.3 Make up beds
2.4 Clean and clear rooms
2.5 Clean and store trolleys and

equipment
3.1 Provide valet services to

guests
Date developed:
March 23, 2022


lOMoARcPSD|1691641
3.2 Display professional valet PROVIDE VALET/BUTLER SERVICE

standards

standards
5.1 Select and set up equipment

and materials
CLEAN PUBLIC AREAS, FACILITIES
5.2 Apply cleaning technique AND EQUIPM ENT
5.3 Clean dry and et areas
5.4 Maintain and store cleaning
equipment and chemicals
6.1 Determine the level of
intoxication
DEAL W ITH/HANDLE INTOXICATED
6.2 Apply appropriate procedure s GUESTS
6.3 Comply with legislation
Date developed:
March 23, 2022


lOMoARcPSD|1691641
TRAINING PLAN
Qualification: TECHNICAL DRAFTING NC II
Facilities
Trainee9s Mode
Training Tools Assessm Date
Training of Industry Industry
Activity / and ent &
Requireme Trainin Staff Venue
Task Equipme Method Time
nts g
nt
Receiv
e
house
keepin
g
reques
ts
Provide
/Servic
e Vacuum
housek cleaner March
PROVIDE And Western 03,
eeping Senior
HOUSEK Skills • Written
Housekee floor 2022
request Dualize • Oral
EEPING per polisher Academ 8:00a
s d • Perfor-
SERVICE AILEEN Dusting y m-
mance
M. BUCOY clothes 5:00p
S
Provid Dustpan m
e s
advice
to
guest
Liaise
with
other
depart
ments
Date developed:
March 23, 2022


lOMoARcPSD|1691641
Set up
equip
ment
and
trolleys
Access
rooms
for
serving
Vacuum
CLEAN cleaner
Make March
PUBLIC And Western
up Senior 04,
AREAS, floor • Written
Housekee Skills 2022
beds Dualize polisher • Oral
FACILITI d
per
Dusting Academ • Perfor-
8:00a
ES AND AILEEN y m-
clothes mance
Clean M. BUCOY 5:00p
EQUIPM Dustpan
and m
ENT s
clear
rooms
Clean
and
store
trolley
s and
equip
ment
Provid Vacuum
March
PROVIDE e valet cleaner Western
Senior 05,
VALET/B service And • Written
Housekee Skills 2022
UTLER Dualize floor • Oral
s to d
per
polisher Academ • Perfor-
8:00a
SERVICE AILEEN m-
guests Dusting y mance
M. BUCOY 5:00p
clothes
m
Display Dustpan
Date developed:
March 23, 2022


lOMoARcPSD|1691641
profess s
ional
valet
standa
rds
Display
profess
ional
valet
standa
rds
Select
and
set up
equip
ment
and
materi Vacuum
cleaner
CLEAN als
And March
PUBLIC Senior floor Western 06,
AREAS, Apply • Written
Housekee polisher Skills 2022
Dualize • Oral
FACILITI cleani d
per Dusting Academ • Perfor-
8:00a
ES AND ng AILEEN clothes y m-
mance
M. BUCOY Dustpan 5:00p
EQUIPM techni
s m
ENT que Mops
Clean
dry
and
wet
areas
Date developed:
March 23, 2022


lOMoARcPSD|1691641
4Maint
ain
and
store
cleani
ng
equip
ment
and
chemic
als
Determ
ine the
level of
intoxic
ation
Vacuum
Apply cleaner
DEAL March
approp And Western
WITH/H Senior 07,
floor • Written
riate Housekee Skills 2022
ANDLE Dualize polisher • Oral
proced per Academ 8:00a
INTOXIC d Dusting • Perfor-
ures AILEEN y m-
ATED clothes mance
M. BUCOY 5:00p
Dustpan
GUESTS m
Compl s
y with
legislat
ion
Date developed:
March 23, 2022


1 Bayot, Renz B.
4 Bucoy, Aileen M.
3 Batal, Germaine, S.
2 Apion, Rosecelle M.
6 Cambongga, Angie D.
8 Delos reyes, Regine S.
10 Timol, Camille Jade O.

7 Dela pena, Christine R.
NAME OF THE STUDENT
/
9 Panglilingan, Jealene O. /
/
/
5 Buenavintura, Angelica C. /
/
/
/
/
/
/
/
/
/
/
/
/
Receive housekeeping requests
/
/
/
/
/
/
/ Provide/Service housekeeping requests
/
/
/
/
/
/
/
Provide advice to guest
/
/
/
/
/
/
Liaise with other departments
/
/
/
/
/
/
/
CLEAN AND PREPARE ROOMS FOR INCOMING GUESTS
/
/
/
/
/
/
/
/
Set up equipment and trolleys
/
/
/
/
/
/
Access rooms for serving
/
/
/
/
/
/
CBLM’s on Trainers
Methodology Level 1
/ Make up beds
/
/
/
/
/
/
/
Clean and clear rooms

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Clean and store trolleys and equipment

lOMoARcPSD|1691641
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Date developed:
Provide valet services to guests

PROGRESS CHART
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Display professional valet standards

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TECHNICAL DRAFTING NC II
TRAINING DURATION 540 Hours
March 23, 2022
Display professional valet standards

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Select and set up equipment and materials
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Apply cleaning technique

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Clean dry and wet areas

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Maintain and store cleaning equipment and chemicals

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Page 104 of 125

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Determine the level of intoxication

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Apply appropriate procedures

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Comply with legislation

lOMoARcPSD|1691641
CLEAN AND PREPARE ROOMS FOR INCOMING GUESTS


NAME OF STUDENT
1 Bayot, Renz B. / / /
2 Apion, Rosecelle M. / / / /
3 Batal, Germaine S. / / /
4 Bucoy, Aileen M. / / /
5 Buenavintura, Angelica M. / / /
6 Cambongga, Angie D. / / /
7 Dela pena , Christine R. / / /
8 Delos reyes, Regine, S. / / / /
9 Panglilingan, Jealene O. / / /
10 Timol, Camille Jade O. / / /
Date developed:
March 23, 2022


lOMoARcPSD|1691641
MINUTES OF THE MEETING

Focus Group Discussion
Date: March 23, 2022

Agenda:
Competency-Based Training Delivery
Present:
1. JEALENE O. PANGLILINGAN
2. CAMILLE JADE A. TIMOL
3. ANGIE D. CAMBOGGA
4. .AILEEN M. BUCOY
5. CHRISTINE R. DELA PENA
Training Evaluation Report

Title of the Report
Executive Summary
Rationale
Objectives
Methodology
Results and Discussion
This is the body of the report. It should contain the following parts:
 Data Interpretation
 Data Analysis
 Conclusion
 Recommendation
Date developed:
March 23, 2022


lOMoARcPSD|1691641
RESOLUTIONS/
CBT CONCERNS DISCUSSIONS
AGREEMENT
All competency found

1. CBT Layout Continue
necessary
Necessary for proper Continue to practice the

2. Monitoring of
monitoring and checking of attendance and
Attendance
documentation documentations
Assessment and practical

Continue adapting the
3. Utilization of Work activities can be done in one
practice for economic
Area area with a proper schedule
reason
in most qualification
4. OrientatioCBT
This should be done
a. Roles
All topics covered in the continuously until such time
b. TR
orientation are necessary that the students have
c. CBLM
and found relevant internalized the CBT
d. Facilities
practice
e. Evaluation System
Is only applicable to post-

secondary dropped outs.
It is necessary to identify Post-secondary undergrad,
the training needs of the unemployed/employed
5. RPL
trainee such as by giving college graduates, 18 years
pre test above but not below 17
years old or fresh high
school graduates
6. Teaching methods and Should suit to the learning

Must be varied
technique styles of the trainee
7. Monitoring of learning
activities It gives the trainee the sense
Continue
a. Achievement Chart of accomplishment
b. Progress Chart
Date developed:
March 23, 2022


lOMoARcPSD|1691641
Should be done continually

8. Feedback Necessary
for motivation
Peer-teaching give
Needs assistance follow-up
9. Slow learners allowable adjustment not to
and re-enforcement
compromise the standard
Assessment tools and TR Should be updated every

10. Other concerns
must be updated after years
Date developed:
March 23, 2022


lOMoARcPSD|1691641
Instructions:
This Trainees9 Record Book (TRB) is intended to serve as ZAMBOANGA PENINSULA POLYTECHNIC
record of all accomplishment/task/activities while STATE UNIVERSITY
undergoing training in the industry. It will eventually
become evidence that can be submitted for portfolio TECHNICAL DRAFTING NC II
assessment and for whatever purpose it will serve you. It is
therefore important that all its contents are viably entered by TRAINEE’S RECORD BOOK
both the trainees and instructor.
The Trainees9 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.
Student Name: JEALENE O. PANLILINGAN
It is of great importance that the content should be written
legibly on ink. Avoid any corrections or erasures and Training Duration: 540 Hours
maintain the cleanliness of this record. Qualification: HOUSEKEEPING NC
Supervisor’s Name: ANGIE D. CAMBONGGA
This will be collected by your trainer and submit the same to
the Vocational Instruction Supervisor (VIS) and shall form
part of the permanent trainee9s document on file.
THANK YOU. Date developed:
March 23, 2022


lOMoARcPSD|1691641
UNIT OF COMPETENCY
Learning Outcome Task/Activity Required Date Accomplished Supervisor’s Remark
Receive housekeeping Receive housekeeping

May 23, 2022 For Institutional Assessment
requests requests
Provide/Service Provide /Se rvice

housekee ping requests housekee ping requests
Provide advice to guest Provide advice to guest May 25, 2022 For Institutional Assessment
Liaise with other Liaise with other

departments departments May 26, 2022 For Institutional Assessment
________________________ _________________________
Trainee’s Signature Over Printed Name Supervisor’s Signature Over Printed Name
Date developed:
March 23, 2022


lOMoARcPSD|1691641
UNIT OF COMPETENCY
Set up equipment and Set up equipment and

trolley trolley
Access rooms for servicing Access rooms for servicing May 28, 2022 For Institutional Assessment
Make up beds Make up beds May 29, 2022 For Institutional Assessment
Clean and clear rooms Clean and clear rooms May 30, 2022 For Institutional Assessment
Clean and store trolleys and Clean and store trolleys and
June 01, 2022 For Institutional Assessment
equipment equipment
________________________ _________________________
Date developed:
March 23, 2022


lOMoARcPSD|1691641
UNIT OF COMPETENCY
Provide valet service to Provide valet service to

guests guests
Display professional Display professional

standards standards
Care for guest property Care for guest property June 04, 2022 For Institutional Assessment
________________________ _________________________
Date developed:
March 23, 2022


lOMoARcPSD|1691641
UNIT OF COMPETENCY
CLEAN PUBLIC AREAS, FACILITIES AND EQUIPM ENT
Select and set up equipment Select and set up equipment

and materials and materials
Applying cleaning technique Applying cleaning technique June 06, 2022 For Institutional Assessment
Clean dry and wet areas Clean dry and wet areas June 07, 2022 For Institutional Assessment
Maintain and store cleaning Maintain and store cleaning

equipment and chemicals equipment and chemicals
________________________ _________________________
Date developed:
March 23, 2022


lOMoARcPSD|1691641
UNIT OF COMPETENCY
DEAL W ITH/HANDLE INTOXICATED GUEST
Determine the level of Determine the level of

intoxication intoxication
Apply appropriate procedure Apply appropriate procedure June 10, 2022 For Institutional Assessment
Comply with legislation Comply with legislation June 11, 2022 For Institutional Assessment
________________________ _________________________
Date developed:
March 23, 2022


lOMoARcPSD|1691641
TRAINEE’S PROGRESS SHEET
Name : JEALENE O. PANGLILINGAN Trainer : LEAN JOY S. BAUTISTA

Qualification : HOUSEKEEPING NC II Nominal Duration : 540 hrs.
Training Trainee’s S upervisor’s
Units of Competency Training Activity Date S tarted Date Finished Rating
Duration Initial Initial
 Receive
housekeeping
requests
PROVIDE  Provide/Service
HOUSEKEEPING housekeeping 108 hours June 20, 2022 June 21, 2022 5
SERVICES TO requests
GUESTS  Provide advice to
guests
 Liase with other
departments
CLEAN AND  Set up equipment 108 hours June 22, 2022 June 24, 2022 5
PREPARE ROOMS and trolley
Date developed:
March 23, 2022


lOMoARcPSD|1691641
FOR INCOMING  Access rooms for

GUESTS servicing
 Make up beds
 Clean and clear
rooms
 Clean and store
trolleys and
equipment
 Provide valet
service to guests
PROVIDE  Display
VALET/BUTLER professional 108 hours June 27, 202 June 29, 2022 5
SERVICE standards
 Care for guest
property
Date developed:
March 23, 2022


lOMoARcPSD|1691641
 Select and set up

equipment and
materials
 Applying cleaning
CLEAN PUBLIC technique
AREAS, FACILITIES  Clean dry and wet 108 hours July 04, 2022 July 07, 2022 5
AND EQUIPMENT areas
 Maintain and
store cleaning
equipment and
chemicals
 Determine the level

DEAL WITH/HANDLE of intoxication
108 hours July 11, 2022 July 15, 2022 5
INTOXICATED GUEST  Apply appropriate
procedure

Total 540 hours 30
Date developed:
March 23, 2022


lOMoARcPSD|1691641
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
Date developed:
March 23, 2022


lOMoARcPSD|1691641
SUPERVISED INDUSTRY TRAINING FOR

ON-THE-JOB TRAINING EVALUATION
Dear Trainee:
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 WESTERN SKILLS ACADEMY. Please check (/) the appropriate box corresponding to your
rating for each question asked. The result of this evaluation shall serve as basis for improving the design and management of the SIT in MEIN 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
N/A – Not Applicable
Date developed:
March 23, 2022


lOMoARcPSD|1691641
AVERAGE RATING
PREPARATION AVERAGE
PROVIDE HOUSEKEEPING SERVICES 5
CLEAN AND PREPARE ROOM S FOR INCOM ING GUESTS 5
PROVIDE VALET/BUTLER SERVICE 5
LAUNDRY LINEN AND GUEST CLOTHES 5
CLEAN PUBLIC AREAS, FACILITIES AND EQUIPM ENT 5
DEAL W ITH/HANDLE INTOXICATED GUEST 5
General Average 30 /6 = 5
Date developed:
March 23, 2022


lOMoARcPSD|1691641
SUPERVISED INDUSTRY TRAINING OR ON-THE-JOB TRAINING EVALUATION FORM

Item No. Question Ratings
INSTITUTIONAL EVALUATION 1 2 3 4 5 n/a
Has ZPPSU conducted an orientation about the SIT/OJT program, the requirements
1 /
and preparations needed and its expectation?
Has ZPPSU provided the necessary assistance such as referrals or recommendations in
2 /
finding the company for your SIT/OJT?
Has ZPPSU showed coordination with the industry partner in the design and
3 /
supervision of SIT/OJT program?
Has ZPPSU you’re in school training adequate to undertake industry partner
4 /
assignment and its challenges?
5 Has ZPPSU monitored the progress of the SIT/OJT program in the industry? /
Has ZPPSU the supervision been effective in achieving the SIT/OJT objectives and in
6 /
providing feedbacks when necessary?
7 Did ZPPSU conduct assessment before completion of the SIT/OJT program? /
8 Were you provided with the results of the industry and ZPPSUof your OJT? /
Comments/Suggestions:
Date developed:
March 23, 2022


lOMoARcPSD|1691641
The Zamboanga Peninsula Polytechnic State University has satisfactorily complied all the requirements mandated by agency
concerned.
Item
Question Ratings
No.
INDUSTRY PARTNER 1 2 3 4 5 n/a
1 Was the industry partner appropriate for your type of training required and/ or desire? /
2 Has the industry partner designed the training to meet your objectives and expectations? /
Has industry partner showed coordination with WESTERN SKILLS ACADEMY in the design
3 /
and supervision of your SIT/OJT program?
4 Has industry partner and its staff welcomed you and treated you with respect and understanding? /
Has the industry partner facilitated the training, including the provision of the necessary resources
5 /
such as facilities and equipment needed to achieve your OJT objectives?
6 Has the industry partner assigned a supervisor to oversee your work or training? /
Was the supervisor effective in supervising you through regular meetings, consultations and
7 /
advise?
Date developed:
March 23, 2022


lOMoARcPSD|1691641
Has the training provided you with the necessary technical and administrative exposure of real
8 /
world of problems and practices
Has the training program allowed you to develop self-confidence, self-motivation and positive
9 /
attitude towards works?
Has the training experience contributed the development of your personal skills and human
10 /
relation skills?
11 Are you satisfied with your training experiences in the industry? /
Comments/Suggestions:
Signature: ________________________
Printed Name: TRAINEES Qualification: HOUSEKEEPING NC II
Date developed:
March 23, 2022


lOMoARcPSD|1691641
Host Industry Partner: WESTERN SKILLS ACADEMY Supervisor: INDUSTRY STAFF

Period of Training: 540 HOURS Trainer: LEAN JOY S. BAUTISTA
Date developed:
March 23, 2022


lOMoARcPSD|1691641
Date developed:
March 23, 2022


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lOMoARcPSD|1691641

Education (Zamboanga State College of Marine Sciences and Technology)

Studocu is not sponsored or endorsed by any college or university

CBLM’s on Trainers Developed by: :

Downloaded by ALEJANDRO SORIANO (alejandro.soriano001@deped.gov.ph)

CBLM’s on Trainers Developed by: :

Downloaded by ALEJANDRO SORIANO (alejandro.soriano001@deped.gov.ph)

HOW TO USE THIS COMPETENCY-BASED LEARNING MATERIAL?

Welcome to the unit of competency, <Laundry linen and guest clothes=, is

CBLM’s on Trainers Developed by: :

Downloaded by ALEJANDRO SORIANO (alejandro.soriano001@deped.gov.ph)

Cover Page ………………………………………………………………………..

M AINTAIN TRAINING FACILITIES ………………………………………. II

Shop Layout …………………………..…………………………..…………….

Waste Segregation Plan …………………………..…………………………..

Sample Equipment Purchase Request …………………………………….

CBLM’s on Trainers Developed by: :

Downloaded by ALEJANDRO SORIANO (alejandro.soriano001@deped.gov.ph)

Sample Evaluation Form

CBLM’s on Trainers Developed by: :

Downloaded by ALEJANDRO SORIANO (alejandro.soriano001@deped.gov.ph)

Qualification Title: HOUSEKEEPING NC II

Unit of Competency: LAUNDRY LINEN AND GUEST CLOTHES

Module Title: LAUNDERING LINEN AND GUEST CLOTHES

ZAM BOANGA POLYTHECNIC PENINSULA STATE UNIVERSITY

CBLM’s on Trainers Developed by: :

Downloaded by ALEJANDRO SORIANO (alejandro.soriano001@deped.gov.ph)

Sample Data Gathering Instrument for Trainee’s Characteristics

Please answer the following instrument according to the

Average grade in: Average grade in:

Language, literacy 95 and above 95 and above

CBLM’s on Trainers Developed by: :

Downloaded by ALEJANDRO SORIANO (alejandro.soriano001@deped.gov.ph)

Others(please specify) N/A

Previous learning List down trainings related to TM

CBLM’s on Trainers Developed by: :

Downloaded by ALEJANDRO SORIANO (alejandro.soriano001@deped.gov.ph)

Visual - The visual learner takes mental pictures of

Kinesthetic - described as the students in the

Auditory- a learner who has the ability to remember

Activist - Learns by having a go

Reflector - Learns most from activities where they

CBLM’s on Trainers Developed by: :

Downloaded by ALEJANDRO SORIANO (alejandro.soriano001@deped.gov.ph)

Theorist - Learns most when ideas are linked to

Pragmatist - Learns most from learning activities

CBLM’s on Trainers Developed by: :

Downloaded by ALEJANDRO SORIANO (alejandro.soriano001@deped.gov.ph)

FORM 1.1 SELF-ASSESSM ENT CHECK

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

CORE COM PETENCIES

CAN I…? YES NO

1.2 Provide/Se rvice housekee ping requests /

1.4 Liaise with other departments /

CLEAN AND PREPARE ROOM S FOR INCOM ING GUESTS

2.1 Set up equipment and trolleys /

2.2 Access rooms for serving /

2.3 Make up beds /

2.4 Clean and clear rooms /

2.5 Clean and store trolleys and equipment /

PROVIDE VALET/BUTLER SERVICE

CBLM’s on Trainers Developed by: :