Plan Training Session

Plan
Training
Session
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
Language, Average grade in: Average grade in:

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

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

general a. High School Level
knowledge
b. High School Graduate
c. College Level
d. with units in Master’s degree
e. Masteral Graduate
f. With units in Doctoral Level
g. Doctoral Graduate
Sex a. Male
b. Female
Document No.
Date Developed: Issued by:
HOUSEKEEPING NCII _________________
Date Revised:
CLEAN AND _________________ Page 2 of 250
PREPARE ROOMS
FOR INCOMING Developed by:
GUEST JESSICA
ATHENA J.
SORIANO
Age Your age: 23
Physical ability 1. Disabilities(if any)_____________________
2. Existing Health Conditions (Existing illness if
any)
a. None
b. Asthma
c. Heart disease
d. Anemia
e. Hypertension
f. Diabetes
g. Others(please specify) ___________________
Previous TM Certificates
experience with a. TQ certified
the topic b. TM graduate
c. TM trainer
d. TM lead trainer
Number of years as a competency trainer ______
Previous List down trainings related to TM

learning ___________________________
experience ___________________________
___________________________
National Certificates acquired and NC level
Training Level
completed ___________________________
___________________________
Special courses Other courses related to TM

a. Units in education
b. Master’s degree units in education
c. Others(please specify)
_________________________
Learning styles a. Visual - The visual learner takes mental

pictures of information given, so in order for
this kind of learner to retain information, oral
or written, presentations of new information
must contain diagrams and drawings,
preferably in color. The visual learner can't
concentrate with a lot of activity around him
and will focus better and learn faster in a quiet
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ATHENA J.
SORIANO
study environment.
b. Kinesthetic - described as the students in the
classroom, who have problems sitting still and
who often bounce their legs while tapping their
fingers on the desks. They are often referred to
as hyperactive students with concentration
issues.
c. Auditory- a learner who has the ability to
remember speeches and lectures in detail but
has a hard time with written text. Having to
read long texts is pointless and will not be
retained by the auditory learner unless it is
read aloud.
d. Activist - Learns by having a go
e. Reflector - Learns most from activities where
they can watch, listen and then review what
has happened.
f. Theorist - Learns most when ideas are linked
to existing theories and concepts.
g. Pragmatist - Learns most from learning
activities that are directly relevant to their
situation.
Other needs a. Financially challenged
b. Working student
c. Solo parent
d. Others(please specify)
___________________________
Document No.
Date Revised:
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GUEST JESSICA
ATHENA J.
SORIANO
FORM 1.1 SELF-ASSESSMENT CHECK
INSTRUCTIONS: This Self-Check Instrument will give the trainer necessary

data or information which is essential in planning training
sessions. Please check the appropriate box of your answer
to the questions below.
BASIC COMPETENCIES
CAN I…? YES NO
1. Participate in Workplace Communication
1.1 Obtain and convey workplace information 
1.2 Speak English at a basic operational level 
1.3 Participate in workplace meetings and 
discussions
1.4 Complete relevant work related documents 
2. Work in Team Environment
2.1 Describe team role and scope 
2.2 Identify own role and responsibility within team 
2.3 Work as a team member 
2.4 Work effectively with colleagues 
2.5 Work in socially diverse environment 
3. Practice Career Professionalism
3.1 Integrate personal objectives with organizational 
goals
3.2 Set and meet work priorities 
3.3 Maintain professional growth and development 
4. Practice Occupational Health and Safety Procedures
4.1 Identify Hazards and Risks 
4.2 Evaluate Hazards and Risks 
4.3 Control Hazards and Risks 
4.4 Maintain OHS Awareness 
4.5 Perform Basic First-Aid Procedures 
COMMON COMPETENCIES
1. Develop and Update Industry Knowledge
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GUEST JESSICA
ATHENA J.
SORIANO
1.1 Seek Information on the Industry 
1.2 Update Industry Knowledge 
1.3 Develop and Update Local Knowledge 
1.4 Promote Products and Services to Customers 
2. Observe Workplace Hygiene Procedures
2.1 Follow Hygiene Procedures 
2.2 Identify and Prevent Hygiene Risks 
3. Perform Computer Operations
3.1 Plan and Prepare for task to be Undertaken 
3.2 Input Data into Computer 
3.3 Access Information using Computer 
3.4 Produce/Output Data using Computer System 
3.5 Maintain Computer Equipment and Systems 
4. Perform Workplace and Safety Practices
4.1 Follow Workplace Procedures for Health, Safety 
and Security Practices
4.2 Perform Child Protection Duties Relevant to the 
Tourism Industry
4.3 Observe and Monitor People 
4.4 Deal with Emergency Situations 
4.5 Maintain Safe Personal Presentations Standards 
5. Provide Effective Customer Service
5.1 Great Customer 
5.2 Identify Needs of Customers 
5.3 Deliver Service to Customer 
5.4 Handle Queries through use of Common 
Business Tools and Technology
5.5 Handle Complaints/Conflict Situations, 
Evaluation and Recommendations
CORE COMPETENCIES
1. Provide Housekeeping Services to Guests
1.1 Receive Housekeeping Requests 
Document No.
Date Revised:
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GUEST JESSICA
ATHENA J.
SORIANO
1.2 Provide/Service Housekeeping Requests 
1.3 Provide Advice to guest 
1.4 Liaise with Other Departments 
2. Clean and Prepare Rooms for Incoming Guests
2.1 Set-up Equipment and Trolleys 
2.2 Access Rooms for Servicing 
2.3 Make-up Beds 
2.4 Clean and Clear Rooms 
2.5 Clean and Store Trolleys and Equipment 
3. Provide Valet/Butler Service
3.1 Provide Valet Services to Guests 
3.2 Display Professional Standards 
3.3 Care for Guest Property 
4. 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 
5. 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 
5.4 Maintain and Store Cleaning Equipment and 
Chemicals
6. Deal with/Handle Intoxicated Guests
6.1 Determine the Level of Intoxication 
6.2 Apply Appropriate Procedures 
6.3 Comply with Legislation 
Document No.
Date Revised:
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GUEST JESSICA
ATHENA J.
SORIANO
Evidences/Proof of Current Competencies
Form 1.2: Evidence of Current Competencies acquired related to

Job/Occupation
Current
Proof/Evidence Means of validating
competencies
Submitted an
authenticated photocopy
and valid, sufficient,
Provide recent certificate of
Housekeeping to employment
Guest Certificate of Employment
Administered RPL
assessment thru written,
demo and oral
questioning
Submitted an
Provide recent certificate of
Valet/Butler employment
Service Certificate of Employment
Administered RPL
demo and oral
questioning
Submitted an
recent certificate of
employment
Laundry Linen Certificate of Employment
and Guest Clothes
Administered RPL
demo and oral
questioning
Submitted an
Clean Public
Areas, Facilities Certificate of Employment recent certificate of
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ATHENA J.
SORIANO
and Equipment employment
Administered RPL
demo and oral
questioning
Submitted an
Deal with/Handle Certificate of Employment recent certificate of
Intoxicated employment
Guests
Administered RPL
demo and oral
questioning
Document No.
Date Revised:
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ATHENA J.
SORIANO
Identifying Training Gaps
Form 1.3 Summary of Current Competencies versus Required

Competencies
Required Units of Current Training
Competency/Learning Competencies Gaps/Requirement
Outcomes based on CBC s
1. Provide 1. Provide
Housekeeping Services Housekeeping
to Guests Services to Guests
1.1 Receive Housekeeping 1.1 Receive
Requests Housekeeping
Requests
1.2 Provide/Service 1.2 Provide/Service
Housekeeping Requests Housekeeping
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
2. Clean and Prepare 2. Clean and
Rooms for Incoming Prepare Rooms for
Guests Incoming Guests
2.1 Set-up Equipment and 2.1 Set-up
Trolleys Equipment and
Trolleys
2.2 Access Rooms for 2.2 Access Rooms
Servicing for Servicing
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
3. Provide Valet/Butler 3. Provide
Service Valet/Butler
Service
3.1 Provide Valet Services 3.1 Provide Valet
Document No.
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ATHENA J.
SORIANO
to Guests Services to Guests
3.2 Display Professional 3.2 Display
Standards Professional
Standards
3.3 Care for Guest 3.3 Care for Guest
Property Property
4. Laundry Linen and 4. Laundry Linen
Guest Clothes 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 item 4.4 Return
laundered item
5. Clean Public Areas, 5. Clean Public
Facilities and Areas, Facilities
Equipment and Equipment
5.1 Select and Set-up 5.1 Select and Set-
Equipment and Materials up Equipment and
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
5.4 Maintain and Store 5.4 Maintain and
Cleaning Equipment and Store Cleaning
Chemicals Equipment and
Chemicals
6. Deal with/Handle 6. Deal
Intoxicated Guests with/Handle
Intoxicated Guests
6.1 Determine the Level of 6.1 Determine the
Intoxication Level of Intoxication
6.2 Apply Appropriate 6.2 Apply
Procedures Appropriate
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ATHENA J.
SORIANO
Procedures
6.3 Comply with 6.3 Comply with
Legislation Legislation
Document No.
Date Revised:
CLEAN AND _________________ Page 12 of 250
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GUEST JESSICA
ATHENA J.
SORIANO
Form No. 1.4: Training Needs
Training Needs Module Duration (hours)

Title/Module of
(Learning Outcomes)
Instruction
2.1 Set-up Equipment and

Trolleys
2.2 Access Rooms for
Servicing Cleaning and Hours
Prepare for
2.3 Make-up Beds
incoming guest
2.4 Clean and Clear Rooms
2.5 Clean and Store
Trolleys and Equipment
Document No.
Date Revised:
CLEAN AND _________________ Page 13 of 250
PREPARE ROOMS
GUEST JESSICA
ATHENA J.
SORIANO
SESSION PLAN
Sector : Tourism Sector
Qualification Title : Housekeeping II
Unit of Competency : Clean and prepare rooms for incoming guests
Module Title : Cleaning and Storing Trolleys and Equipment
Learning Outcomes:
LO 1: Set up Equipment and Trolleys
LO 2: Access Rooms for Servicing
LO 3: Make up Beds
LO 4: Clean and Clear Rooms
LO 5: Clean and Store Trolleys and Equipment
A. INTRODUCTION
The unit deals with the skills and knowledge required from housekeeping attendants to clean and prepare rooms for
incoming guests in a commercial accommodation establishment.
B. LEARNING ACTIVITIES
LO 1: Set up Equipment and Trolleys
Learning Content Methods Presentation Practice Feedback Resources Time
1. Clean supplies  Written examination Read Information Answer Self- Compare Cleaning
and equipment  Interview/Questioning Sheet 2.1-1 on Check 2.1-1 answer agents,
for servicing  Observation Drawings are read with disinfectan
Date Developed: Document No.
HOUSEKEEPING NCII __________________________
__
CLEAN AND PREPARE ROOMS Date Revised: Issued by:
FOR INCOMING GUEST
HOUSEKEEPING NCII Page 14 of 250
CLEAN AND PREPARE ROOMS Developed by:

FOR INCOMING GUEST JESSICA ATHENA J.
SORIANO
rooms  Demonstration and interpreted to Answer Key t and
determine job 2.1-1 chemicals
requirements Vacuum
cleaner
Mops
Brushes
Buckets
Caddy
Carpet
sweeper
Cleaning
and
polishing
cloths
Protective
clothing
Brooms
Dust pans
Squeegee
2. Identify and  Written examination Read Information Answer Self- Compare
select sufficient  Interview/Questioning Sheet 2.1-2 on Check 2.1-2 answer
numbers of  Observation Drawings are read with
supplies  Demonstration and interpreted to Answer Key
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determine job 2.1-2
requirements
3. Safely load the  Written examination Read Information Answer Self- Compare
trolley with  Interview/Questioning Sheet 2.1-2 on Check 2.1-2 answer
adequate  Observation Drawings are read with
determine job 2.1-2
requirements
LO 2: Access Rooms for Servicing
1. Identify the  Written examination Read Information Answer Self- Compare
room requiring  Interview/Questioning Sheet 2.2-1 on Check 2.2-1 answer
service  Observation Drawings are read with
 Demonstration and interpreted to Answer Key
determine job 2.2-1
requirements
2. Establish room  Written examination Read Information Answer Self- Compare
access  Interview/Questioning Sheet 2.2-2 on Check 2.2-2 answer
 Observation Drawings are read with
determine job 2.2-2
requirements
LO 3: Make up Beds
1. Strip beds and  Written examination Read Information Answer Self- Compare
mattresses.  Interview/Questioning Sheet 2.3-1 on Check 2.3-1 answer
Check pillows  Observation Drawings are read with
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and linen for  Demonstration and interpreted to Answer Key
stains and determine job 2.3-1
check damage requirements
rooms
2. Segregate items  Written examination Read Information Answer Self- Compare
with stains  Interview/Questioning Sheet 2.3-2 on Check 2.3-2 answer
determine job 2.3-2
requirements
3. Replace bed  Written examination Read Information Answer Self- Compare
linens  Interview/Questioning Sheet 2.3-3 on Check 2.3-3 answer
determine job 2.3-3
requirements
LO 4: Clean and Clear Rooms
1. Clean rooms  Written examination Read Information Answer Self- Compare
with minimum  Interview/Questioning Sheet 2.4-1 on Check 2.4-1 answer
disruption  Observation Drawings are read with
determine job 2.4-1
requirements
2. Clean and  Written examination Read Information Answer Self- Compare
check all  Interview/Questioning Sheet 2.4-2 on Check 2.4-2 answer
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furniture,  Observation Drawings are read with
fixtures and  Demonstration and interpreted to Answer Key
fittings determine job 2.4-2
requirements
3. Check,  Written examination Read Information Answer Self- Compare
replenish or  Interview/Questioning Sheet 2.4-3 on Check 2.4-3 answer
replace room  Observation Drawings are read with
determine job 2.4-3
requirements
4. Identify pests  Written examination Read Information Answer Self- Compare
promptly and  Interview/Questioning Sheet 2.4-4 on Check 2.4-4 answer
take appropriate  Observation Drawings are read with
action  Demonstration and interpreted to Answer Key
determine job 2.4-4
requirements
5. Check rooms for  Written examination Read Information Answer Self- Compare
any defects and  Interview/Questioning Sheet 2.4-5 on Check 2.4-5 answer
report  Observation Drawings are read with
accurately  Demonstration and interpreted to Answer Key
determine job 2.4-5
requirements
6. Record damage  Written examination Read Information Answer Self- Compare
items  Interview/Questioning Sheet 2.4-6 on Check 2.4-6 answer
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determine job 2.4-6
requirements
7. Report promptly  Written examination Read Information Answer Self- Compare
any unusual or  Interview/Questioning Sheet 2.4-7 on Check 2.4-7 answer
suspicious  Observation Drawings are read with
person  Demonstration and interpreted to Answer Key
determine job 2.4-7
requirements
8. Collect and  Written examination Read Information Answer Self- Compare
store guest’s  Interview/Questioning Sheet 2.4-8 on Check 2.4-8 answer
belongings left  Observation Drawings are read with
in vacated  Demonstration and interpreted to Answer Key
rooms determine job 2.4-8
requirements
LO 5: Clean and Store Trolleys and Equipment
1. Clean trolleys  Written examination Read Information Answer Self- Compare
and equipment  Interview/Questioning Sheet 2.5-1 on Check 2.5-1 answer
determine job 2.5-1
requirements
2. Store items  Written examination Read Information Answer Self- Compare
correctly  Interview/Questioning Sheet 2.5-2 on Check 2.5-2 answer
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determine job 2.5-2
requirements
3. Check and  Written examination Read Information Answer Self- Compare
replenish or  Interview/Questioning Sheet 2.5-3 on Check 2.5-3 answer
reorder supplies  Observation Drawings are read with
and items  Demonstration and interpreted to Answer Key
determine job 2.5-3
requirements
4. Provide  Written examination Read Information Answer Self- Compare
additional  Interview/Questioning Sheet 2.5.4 on Check 2.5.4 answer
housekeeping  Observation Drawings are read with
services as  Demonstration and interpreted to Answer Key
requested determine job 2.5.4
requirements
5. Turn over  Written examination Read Information Answer Self- Compare
procedure for  Interview/Questioning Sheet 2.5-5 on Check 2.5-5 answer
next shift is  Observation Drawings are read with
carried out  Demonstration and interpreted to Answer Key
determine job 2.5-5
requirements
C. ASSESSMENT PLAN
 Written examination
 Interview/Questioning
 Observation
 Demonstration

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D. TEACHER’S SELF-REFLECTION OF THE SESSION
Written examination, Interview/Questioning, Observation, Demonstration are effective methods in conducting training.
After conducting the training the trainees successfully completed the required activities and the unit of competency.

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PARTS OF A COMPETENCY-BASED LEARNING MATERIAL
References/Further Reading
Performance Criteria Checklist

Operation/Task/Job Sheet
Self-heck Answer Key
Self-Check
Information Sheet
Learning Experiences
Learning Outcome Summary
Module
Module Content
Content
Module
List of Competencies
Content
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.
Date Developed: Document No. NTTA-TM1-07

Trainers July 2010 Issued by:
Methodology Level Date Revised: Page 22 of 61
I February 2012
Developed by: NTTA
Templates NTTA
Revision # 01
COMPETENCY BASED LEARNING
MATERIALS
Sector:
TOURISM (HOTEL AND RESTAURANT)
Qualification:
HOUSEKEEPING NCII
Unit of competency:
CLEAN AND PREPARE ROOMS FOR
INCOMING GUEST
Module title:
CLEANING AND PREPARING ROOMS FOR
INCOMING GUEST
HOW TO USE COMPETENCY-BASED LEARNING MATERIAL
I February 2012
Developed by: NTTA
Templates NTTA
Revision # 01
Welcome to the module in Housekeeping NC II. This module contains
training in CLEAN AND PREPARE ROOMS FOR INCOMING GUEST,
materials and activities for you to complete.
You are required to go through a series of learning activities in order

to complete each learning outcome of the module. In each learning outcome
are Information Sheets, Self-Checks, Task sheets. Follow these activities
on your own. If you have questions, don’t hesitate to ask your instructor for
assistance.
The goal of this course is the development of practical skills. To gain

these skills, you must learn basic components and terminology. For the
most part, you’ll get this information from the Information Sheets and
TESDA website www.tesda.gov.ph.
This module was prepared to help you achieve the required
competency, in “CLEANING AND PREPARING ROOMS FOR INCOMING
GUEST”.
This will be the source of information for you to acquire knowledge
and skills in this particular competency independently and at your own
pace, with minimum supervision or help from your instructor.
Remember to:
 Work through all the information and complete the activities in each
section.
 Read information sheets and complete the self-check. Suggested
references are included to supplement the materials provided in this
module.
 Most probably your trainer will also be your supervisor or manager.
He/she is there to support you and show you the correct way to do
things.
 You will be given plenty of opportunity to ask questions and practice
on the job. Make sure you practice your new skills during regular
work shifts. This way you will improve both your speed and memory
and also your confidence.
 Use the Self-Checks, Task Sheets at the end of each section to test
your own progress.
When you feel confident that you have had sufficient
practice, ask your Trainer to evaluate you. The results of
your assessment will be recorded in your Progress Chart and
Accomplishment Chart.

I February 2012
Developed by: NTTA
Templates NTTA
Revision # 01
COMPETENCY-BASED LEARNING MATERIALS
List of Competencies
NO. Unit of Competencies Module Title Code

Provide Housekeeping Providing Housekeeping
1 TRS5123111
Services to Guest Services to Guest
Clean and Prepare Cleaning and Preparing
2 Rooms for Incoming Rooms for Incoming TRS5123112
Guest Guest
Provide Valet/Butler Providing Valet/Butler
3 TRS5123113
Service Service
Laundry Linen and Guest Laundering Linen and
4 TRS5123114
Clothes Guest Clothes
Clean Public Areas, Cleaning Public Areas,
5 TRS5123115
Facilities & Equipment Facilities & Equipment
Deal with/Handle Dealing with/Handling
6 TRS5123122
Intoxicated Guest Intoxicated Guest

I February 2012
Developed by: NTTA
Templates NTTA
Revision # 01
MODULE CONTENT
UNIT OF COMPETENCY : CLEAN AND PRAPARE ROOMS FOR

INCOMING GUESTS
MODULE TITLE : CLEANING AND PREPARING ROOMS FOR

INCOMING GUEST
MODULE DESCRIPTOR :
The unit deals with the skills and knowledge required from
housekeeping attendants to clean and prepare rooms for incoming
guests in a commercial accommodation establishment.
NOMINAL DURATION : 88 Hours
LEARNING OUTCOMES:
At the end of this module you MUST be able to:
1. Set up equipment and trolleys
2. Access rooms for serving
3. Make up beds
4. Clean and clear rooms
5. Clean and store trolleys and equipment’s

I February 2012
Developed by: NTTA
Templates NTTA
Revision # 01
ASSESSMENT CRITERIA:
1. Cleaning, supplies and equipment required for servicing rooms are

correctly selected and prepared for use
2. Supplies for trolleys are accurately identified and selected or ordered
in sufficient numbers in accordance with enterprise procedures
3. Trolleys are safely loaded with adequate supplies in accordance with
enterprise procedures
4. Rooms requiring service are correctly identified based on information
supplied to housekeeping staff
5. Rooms are accessed in accordance with the establishment’s customer
service and security procedures
6. Beds and mattresses are stripped, pillows and linen are checked for
stains and damage rooms are checked whether guests left any
valuables
7. Items with stains are immediately segregated and forwarded to the
Laundry Department for proper processing
8. Bed linens are replaced in accordance with enterprise standards and
procedures
9. Rooms are cleaned in correct order and with minimum disruption to
guests
10. All furniture, fixtures and fittings are cleaned and checked in
accordance with enterprise procedures and hygiene/safety guidelines
11. Room supplies are checked, replenished or replaced in
accordance with enterprise standards and procedures
12. Pests are promptly identified and appropriate action is taken in
accordance with safety and enterprise procedures
13. Rooms are checked for any defects and are accurately reported
in accordance with enterprise procedures
14. Damaged items are recorded in accordance with enterprise
procedures
15. Any unusual or suspicious person, item or occurrence is
promptly reported in accordance with enterprise procedures
16. Guest’s belongings left in vacated rooms are collected and
stored in accordance with lost and found enterprise procedures
17. Trolleys and equipment are cleaned after use in accordance with
safety and enterprise procedures
I February 2012
Developed by: NTTA
Templates NTTA
Revision # 01
18. All items are correctly stored in accordance with enterprise
procedures
19. Supplies and items are checked and replenished or reordered in
accordance with enterprise procedures
20. Additional housekeeping services is provided as requested in
accordance with enterprise procedures 5.5 Turn over procedure for
next shift is carried out in accordance with enterprise procedures

I February 2012
Developed by: NTTA
Templates NTTA
Revision # 01
LEARNING OUTCOME NO. 1 SET UP EQUIPMENTS AND
TROLLEYS
Contents:
1. Clean supplies and equipment for servicing rooms

2. Identify and select sufficient numbers of supplies
3. Safely load the trolley with adequate supplies
Assessment Criteria
1. Cleaning, supplies and equipment required for servicing rooms and

correctly selected and prepare for use.
2. Supplies the trolley are accurately identified and selected or ordered
insufficient in accordance with enterprise procedures
3. Trolleys are safety loaded with adequate supplies in accordance with
enterprise procedures.
Conditions
The participants will have access to:
TOOLS EQUIPMENTS MATERIALS/SUPPLIES

Brooms Telephone Pen and paper
Squeegees Computer Housekeeping/ FO
forms
Dust Pans Guest Room Operating manuals
Rugs for various Refrigerator Room supplies and
purposes amenities
Toilet Bowl Brush Electric fan Brochure and rates
Toilet pump Air conditioning unit Cleaning chemicals
Gloves Shelves First aid kit
Mop Squeezer Alarm clock
Step ladder Television and video
playes
Buckets Vacuum cleaners
Sorting Carpet sweeper
Brushes Baby’s crib
Roll away bed/cots
Caddy / trolley

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Assessment Method:
1. Interview
2. Observation
3. Demonstration
4. Written Exam

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Learning Experiences
Learning Outcome 1: Cleaning trolleys and equipment
Learning Activities Special Instructions
1. Read Information Sheet 2.1-1 on
“Clean supplies and equipment Read and understand Information
for servicing rooms” Sheet 2.5-1.
Answer Self-Check 2.5-1 provided in

Answer Self-Check 2.1-1 the module for self-evaluation and
Compare answers to answer key 2.1-1 Compare/check answer with the
Answer key.
Task sheet 2.5-1 will help you

Task Sheet 2.1-1 practice your skills.
Evaluate your work using the

Performance Criteria Checklist.
Perform Task Sheet 2.1-1 The performance criteria checklist will
guide and help you evaluate your work
as you are practicing your skills.
Read the Information Sheet 2.1-2 on

Read and understand Information
“Identify and select sufficient
Sheet 2.5-2.
numbers of supplies”

the module for self-evaluation and
Perform Task Sheet 2.1-2
Compare/check answer with the
Answer key.


Read and understand Information
Sheet 2.5-3.
Read the Information Sheet 2.1-3 on
Methodology Level I Date Revised: Page 31 of 61
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“Safely load the trolley with
adequate supplies”

the module for self-evaluation and
Perform Task Sheet 2.1-3
Compare/check answer with the
Answer key.



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INFORMATION SHEET 2.1-1
CLEAN SUPPLIES AND EQUIPMENTS FOR SERVICING ROOMS
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Identify the different kinds of tools and equipment’s to use
Introduction:
Setting up trolley is used by housekeeping staff (such as maids at hotels) to
transport cleaning supplies (spray bottles of cleansers, paper towels and the like)
and room resupply materials (fresh bars of soap and shampoo, toilet paper,
towels, sheets, glasses, etc.) This way the cleaning staff does not have to
constantly go back and forth to supply closets when setting up rooms for new
guests (or cleaning rooms for existing guests.)
Setting-Up of Trolley/Caddy with Cleaning Materials

1. Clean and dust shelves and containers
before placing the guestroom supplies
inside the trolley.
2. Check all wheels for threads that might

have stick on them. Otherwise, it will be
hard to pull the cart and there is danger of
getting injured.
3. Check the screw or sharp edge that could

catch your clothing and could cause cuts.

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4. Request for guestroom supplies like linen
amenities, cleaning chemicals and
cleansing tools from your supervisor.
5. Stock the trolley with the requested

supplies according to allocated par stock
or according to the number of guests.
6. Label all the chemical sprayers to avoid

mixing with other chemicals.
7. Stock the cart by putting all the guestroom

amenities on the top shelves.
8. Folded bed sheets and towels should be

filed in the second shelf of the cart.

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9. Put all the chemicals at the lower level of
the shelves including the tools like
scouring pads, rags, etc.
10. Vacuum cleaner, dust pan and soft broom

are to be placed on one side of the room
boy’s cart.
Self- Check 2.5-1

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ENUMERATION:
Direction: Enumerate the following question.
1. What are the six (6) essential components of the trolley?

2. Give 3 importance of cleaning Trolleys.

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ANSWER KEY 2.5-1
1. What are the six (6) essential components of the trolley?

 Trolley Frame
 Storage Bins and Shelves
 Mop and Broom Holders
 Waste Bag Holder
 Wheels
 Handle
2. Give 3 importance of cleaning Trolleys. (any of the three)

 Efficiency: Cleaning trolleys help cleaners carry everything they need in one
trip, reducing the need for multiple trips to restock supplies. This efficiency
saves time and effort during cleaning operations.
 Organization: With designated storage areas, cleaning trolleys promote
better organization of cleaning supplies, preventing confusion and ensuring
that all necessary items are readily available.
 Safety: By providing holders for mops and brooms, trolleys prevent accidents
that might result from these tools falling or lying around haphazardly.
 Versatility: Cleaning trolleys can be adapted to various cleaning tasks,
making them suitable for a wide range of environments and surfaces.
 Hygiene: Separating waste disposal compartments from cleaning supplies
helps maintain hygiene and prevents cross-contamination.

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TASK SHEET 2.5-1
Title: SET UP TROLLEY / CADDY WITH CLEANING MATERIALS
Performance Objective:
Given the qualification you are assigned you should be able to perform
on how to set up trolley/caddy with cleaning
materials within 10mins.
Supplies/Materials :
 Personal amenities (tooth brush, body soap, shampoo
 Linens (pillow case, bed sheets, bed cover, towels)
 Cleaning chemicals (toilet bowl brush, toilet bowl cleaner, air
freshener, disinfectant)
 Dust pan
 Soft broom
 Scouring pad
 Sprayers
Equipment : Trolley / Caddy, vacuum cleaner
Steps/Procedure:
1. Clean and dust shelves and containers before placing the
guestroom supplies inside the trolley.
2. Check all wheels for threads that might have stick on them.
Otherwise, it will be hard to pull the cart and there is danger of
getting injured.
3. Check the screw or sharp edge that could catch your clothing and
could cause cuts.
4. Request for guestroom supplies like linen amenities, cleaning
chemicals and cleansing tools from your supervisor.
5. Stock the trolley with the requested supplies according to allocated
par stock or according to the number of guests.
6. Label all the chemical sprayers to avoid mixing with other
chemicals.
7. Stock the cart by putting all the guestroom amenities on the top
shelves.
8. Folded bed sheets and towels should be filed in the second shelf of
the trolley/cart.
9. Put all the chemicals at the lower level of the shelves including the
tools like scouring pads, rags, gloves etc.
10. Vacuum cleaner, dust pan and soft broom are to be placed
on one side of the trolley.
Assessment Method:
 Practical Demonstration

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 Oral Questioning

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PERFORMANCE CRITERIA CHECKLIST 2.5-1
CRITERIA
YES NO
Did you….
1. Clean and dust shelves and containers before
placing the guestroom supplies inside the trolley.
2. Check all wheels for threads that might have

stick on them. Otherwise, it will be hard to pull
the cart and there is danger of getting injured.
3. Check the screw or sharp edge that could catch

your clothing and could cause cuts.
4. Request for guestroom supplies like linen

amenities, cleaning chemicals and cleansing tools
from your supervisor.
5. Stock the trolley with the requested supplies

according to allocated par stock or according to
the number of guests.
6. Label all the chemical sprayers to avoid mixing

with other chemicals.
7. Stock the cart by putting all the guestroom

amenities on the top shelves.
8. Folded bed sheets and towels should be filed in

the second shelf of the trolley/cart.
9. Put all the chemicals at the lower level of the

shelves including the tools like scouring pads,
rags, gloves etc.
10. Vacuum cleaner, dust pan and soft broom
are to be placed on one side of the trolley.

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INFORMATION SHEET 2.1-2
IDENTIFY AND SELECT SUFFICIENT NUMBERS OF SUPPLIES
1.

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SELF- CHECK 2.5-2
ENUMERATION. Direction:

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ANSWER KEY 2.5-2
1. What are the six (6) equipment’s to be clean?

 Mops
 Dusters
 Brooms and brushes
 Cloths and sponges
 Buckets
 Vacuum cleaners
2. What are the three (3) types of mops and how to clean them?
 Dusting mops – after use, shake thoroughly in appropriate
location (outside) then wash in hot soapy water, and hang out to
air dry
 Polishing mops – on a regular basis, remove fluff and rinse mop in
turpentine, which will remove the polish – after the mop has been
squeeze-dried, re-coat with polish
 Washing mops – on a regular basis mops should be washed in hot
soapy water, rinsed thoroughly, squeeze-dried, and then hung up
to air dry.
3. When storing equipment, check the following:
 All minor or major faults and repair needs have been identified and
acted upon
 All equipment has been cleaned – and where appropriate, dried
 Electrical cords are rolled up and positioned safely and securely
 Every piece of equipment and every cleaning item is stored safely (that
is, so as not to pose a risk to staff) and in the appropriate location
 The door to the storeroom is locked when you leave.

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TASK SHEET 2.5-2
Title: ASSEMBLE VACUUM CLEANER
on how to assemble vacuum cleaner within
10mins.
Equipment: Vacuum Cleaner
Steps/Procedure:
1. Insert connection pipe into hose inlet until it locks. When removing
hose assembly, pull out connection pipe with pushing down two
connection buttons. (NOTE: Do not bend, pull and step on the
hose or put anything heavy on it.)
2. Insert the hose unit into the upper end of the telescopic wand.
Twist the telescopic wand so that the round hole will fit into the
tab on the hose unit. (When removing the hose, push the tab down
while pulling out the telescopic wand) Attach the Turbine Nozzle to
the other end (Removal as per reverse procedure)
3. You can adjust the length of telescopic wand by pushing button.
Assessment Method:
 Demonstration

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Performance Criteria Checklist 2.5-2
CRITERIA
YES NO
Did you….
1. Insert connection pipe into hose inlet until it
locks?
2. Insert the hose unit into the upper end of the

telescopic wand?
3. Adjust the length of telescopic wand by pushing
button?

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JOB SHEET 2.5-2
Title: OPERATE A VACUUM CLEANER
on how to operate a vacuum cleaner within
10mins.
Supplies/Materials:
Equipment: Vacuum Cleaner
Steps/Procedure:
1. Pull out the mains lead and put the plug into the socket outlet.
2. Gently press at the center of the switch pedal to turn ON the
vacuum cleaner. Press the pedal again to turn it OFF.
3. Power control. To increase or decrease the power, turn the variable
power control button
4. Switching 3 positions. Flooring (PARQUET): Set position A Carpet
(short): Set position B Carpet (long or hard to push): Set position
C.
5. The curved wand of the hose is attached with a manual suction
regulator, which allows you to briefly reduce the suction level.
6. After you finish vacuuming, remove the plug from the wall socket
and press the cord rewind pedal. When rewinding the power cord,
press the cord rewind pedal by holding the plug so that it does not
become damaged.
7. Storage position. Slide the wand holder attached to turbine nozzle
pipe straight into the wand supporter on the underside of the main
body.
8. Park position. For short breaks during vacuuming, slide the wand
holder attached to the turbine nozzle pipe into the wand supporter
on the rear side of main body. (NOTE: When you use park position,
we suggest the appliance is switched off.)
Assessment Method:
 Demonstration

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CRITERIA
YES NO
Did you….
1. Pulled out the mains lead and put the plug into
the socket outlet?
2. Gently pressed at the centre of the switch pedal
to turn ON the vacuum cleaner. Press the pedal
again to turn it OF
3. Pressed the power control? To increase or
decrease the power, turn the variable power
control but
4. Switched the 3 positions. Flooring (PARQUET):
Set position A Carpet (short): Set position B
Carpet (long or hard to push): Set position
5. Curved wand of the hose is attached with a
manual suction regulator, which allows you to
briefly reduce the suction level?
6. Removed the plug from the wall socket and press
the
7. Slide the wand holder attached to turbine nozzle
pipe straight into the wand supporter on the
underside of the main body
8. Did the park position? For short breaks during
vacuuming, did you slide the wand holder
attached to the turbine nozzle pipe into the wand
supporter on the rear side of main body?

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Information Sheet 2.5-3
REPLENISHING AND RE-ORDERING SUPPLIES
1. Know how to fill up internal stock ordering form
2. Identify what should be replenish or reorder.
REORDERING STOCK AND SUPPLIES
Your experience coupled with any management guidelines relating to

the levels of stock to be kept in a housekeeping storeroom will assist in
determining whether or not stock or supplies need to be ordered.
The aim of maintaining stock and supplies in a housekeeping store is

that you never run out of anything but you don’t over-stock
Housekeeping trolleys can be stocked at the beginning or end of each

shift, but it is preferable that they are fully re-stocked at the end of the day’s
work, so the trolley is prepared for the next shift, and so that missing items
are able to be bought in before the next shift.
When supplies run low during a shift, further supplies may be

accessed from the housekeeping store room. There is generally one on each
floor which must be kept locked to prevent unauthorized access.
When supplies in the floor housekeeping

store room run low, further supplies can be
brought up from the housekeeping department
where there is usually some form of central
store purely for housekeeping supplies.
When requesting supplies you may be required

to complete a requisition form.
The requisition form is an internal stock ordering form that you fill in
and give to the Head Housekeeper (or other nominated person).
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It will identify:
 Person requesting the

items
 Type of items needed
 Quantity
 Date
The majority of housekeeping

departments will have a
standard order/requisition form.
Requisition forms that are completed and forwarded to the Head

Housekeeper at the end of shift today, should result in the supplies that
have been ordered or „requisitioned‟ being supplied to the appropriate floor
housekeeping store/linen room later that day or early the next day before
the next shift starts work.
What should be checked to replenish or reorder?
In short, “everything‟.
The housekeeping store often contains a multitude of items over and above
the room and guest supplies that have been mentioned elsewhere in these
notes.
It is not uncommon to find one or a few of the following in most

housekeeping stores:
 Light globes
 Batteries for remote controls
 Ash trays
 Glasses
 An assortment of cutlery and crockery – plus an assortment of
cooking items where rooms have a kitchenette
 Safety pins and drawing pins

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 Spare electric blankets, irons, ironing board covers, hair dryers,
electric jugs, etc.
 Ice cube trays.
Where you have run out of any of the above or you suspect stocks are
below what can reasonably be needed, you should requisition or reorder
them.

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Self- Check 2.5-3
IDENTIFICATION:
Direction:

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ANSWER KEY 2.5-3

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TASK SHEET 2.5-3
Title: FILL UP REQUISITION FORM
on how to fill up the requisition form within
3mins.
 Requisition form
 Pen
Equipment: None
Steps/Procedure:
1. Fill in the following information:
 Requestor information. (Fill up you name and department)
 Date and Time
2. List all the items needed
3. Quantity
4. Complete Name and Signature of the reporter and inspector
Assessment Method:
 Demonstration
 Written Exam

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CRITERIA
YES NO
Did you….
1. Fill in the following information:
 Requestor information. (Fill up you name and
department)
 Fill up the Date and Time
2. Type of items needed
3. Quantity
4. Complete Name and Signature of the reporter
and inspector

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1. Provide turn-down services
2. Carry out rotational cleaning duties
3. Lend equipment to guests, as requested in accordance with house
policies
PROVIDE TURN-DOWN SERVICE
Turn down service is service commonly found in four and five star
hotels. It is a service that prepares the room at the end of the day for the
comfort of the guest. It is designed to make the room soothing and inviting
for rest and relaxation.
Quite often a guest will be using the room during the day and by the
afternoon it may be dirty or in need of fresh amenities.
“Living‟ in a hotel is different from home. Normally at home a person

has a variety of rooms that they use, with clutter being spread. This is not
the case in a hotel room, where only one room is used, with all activities
contained within this one room.
This service is normally provided in the late afternoon or early evening

and is performed at a time when it is expected that the guest is not in the
room.
TURN-DOWN STEPS
Preparation
The first step is to prepare the items that may be used as part of turn-down
including:
 Linen – bed sheets, bath towels and pillows

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 Amenities – shampoo, conditioner, hand lotion, moisturizer, sanitary
items, toilet paper, tissues
 Give-away – newspapers, chocolates, fruit, messages, flowers.
Enter the room
There will be a good chance the guest is in the room and may request:
 No service
 Supply of more and replacement items whilst not allowing you to enter
the room
 Turn-down service as normal.
Regardless of their request it is your job to complete your tasks with

minimal disruption to the guest. Time is of the essence in this situation,
therefore clever thinking is required.
The aim is to minimize movement and unnecessary trips in and out of

the room. Plan what you are going to need.
COMPLETE TURN-DOWN SERVICE
 Normally turn-down includes:

 Closing of curtains
 Turning on lights to a soothing level
 Playing appropriate music through the radio or television
 Preparing the bed by removing or folding back display quilts and
blankets making access to bed easier
 Placing items on the bed including fruit, messages, flowers or
chocolates
 Replace dirty towels
 Clean basic and bathroom surfaces
 Clean used crockery and cutlery
 Clean bins
 Conduct a general clean and tidy.
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COMPLETE TURN-DOWN SERVICE
Once you have completed the turn-down service:
 Ask guest if they require any additional services – they may have
laundry for submission
 Excuse yourself and leave the room at the earliest possible
convenience.
DO NOT DISTURB (DND) ROOMS
A number of rooms may have their DND signs out. In this case you must not
knock on the door or enter the room. You should:
 Record the time

 Go back after you have completed other rooms to check if the room is
ready for service
 If the DND sign is still there, slip an appropriate card under the door,
requesting the guest to call housekeeping if they require turn-down at
an appropriate time.
If performed correctly the turn down process should take

approximately 10 minutes per room.
CARRY OUT ROTATIONAL CLEANING DUTIES
In the course of a normal day, room attendants will clean rooms as

required to get a room ready for a new arrival, or to clean an occupied room.
This activity is normally allocated a nominal time from between 20-40
minutes per room.
At times though, rotational cleaning duties will need to be performed

which will take longer to undertake.
These activities may be classified as:
 Preventative maintenance – activities to ensure equipment furniture,

fixtures and fittings are operation and effective
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 Deep cleaning – activities to ensure equipment furniture, fixtures and
fittings are clean.
Regardless of the activity normally these are completed at times with

lower occupancy, requiring management to find tasks for full time staff that
would otherwise be cleaning rooms.
PREVENTATIVE MAINTENANCE
Some of these activities may include:
 Turning of mattresses – most people will sleep on one side of the

mattress so mattresses will be turned around and over to ensure even
use and wear
 Replacement of items – curtains, shower curtains, bedding, pillows,
replacement of old appliances.
DEEP CLEANING
In the normal daily cleaning process whilst the guest room is cleaned,
it may be “surface clean” requiring a “deep clean” on a regular basis.
This may include a deep cleaning of all surfaces in a room including:
Room cleaning
 Moving all furniture and ensuring it is clean underneath

 Steam cleaning of floors, furniture and curtains
 Extensive glass cleaning
 Closer attention to the baseboards ensuring all dirt is wiped clean
 Dust and clean blinds, valences or shutters
 Vacuum or clean high shelves.
Bathroom Cleaning
 Bleaching of all surfaces

 Extra attention to grouting of shower, wall and floor tiles.
Kitchen Cleaning

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 Pull stove and other appliances away from wall and clean behind and
under them
 Detail cabinets and pantry
 Detail kitchen drawers
 Refrigerator should be cleaned under and behind. Vacuum under the
refrigerator grill and clean out hair, lint and dirt in coils
 Disinfect countertops, backsplash, front of cabinetry and under
countertop appliances
 Disinfect grooves in dishwasher and stove using a small brush
 Defrost freezers
 Disinfect kitchen tidy bins.
Deodorizing and spraying
All rooms should be deodorized and sprayed for insects on a regular basis.
Normally this will require a professional service with specialized equipment

and may involve strong smelling or harmful chemicals. Adequate time is
required for all odors to dissipate before the room can be allocated to guests.
Detail room check
After any major cleaning activity it is important that the room is ready for
use.
Therefore before leaving a guest room the following items should be checked,
visually inspected and confirmed:
 All equipment is in correct operational order

 All equipment is re-set – clock radio, video, telephone volume, etc.
 Always check the alarm clock and re-set where necessary to “Off”;
many guests have had a good night’s sleep interrupted at 4:30AM by
an alarm set by the previous guest!
 All crockery, cutlery and glassware is clean and replaced
 All light bulbs are operational
 Bed has been made properly and looks attractive
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 All picture frames are straight
 All furniture is in the correct location
 Bathroom is clean and all stock replenished
 Refrigerator is clean, turned on and restocked as required (fresh
water, milk, ice cubes)
 All guest supplies (giveaways) have been restocked
 Bin liners have been replaced
 All windows are closed
 External doors to balconies are locked
 All blinds and curtains are in place
 Floor has been vacuumed
 All lights are turned off.
Anything not conforming to the standards set by the house must be

addressed. There is no point doing a final check, finding a problem or area
that isn’t right and then just ignoring it!
LEND EQUIPMENT TO GUESTS, AS REQUESTED IN ACCORDANCE WITH

HOUSE POLICIES
Types of loan items
Items that are commonly loaned to customers may include:
 Special pillows
 Extra bedding
 Extra crockery and cutlery
 Cots
 Extra beds / rollway beds
 Extra furniture
 Ice buckets
 Extra towels
 Telephone chargers
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 Power boards
 Internet cables
 Video players and consoles
 Children games & toys
 DVD‟s
 Books
 Iron and ironing board
 Electrical adapters
 Bath robe and weight scales
 Hair dryer
 Extra coat hangers
 Portable fans or heaters
 Picnic baskets
 Clothes drying racks.
Each operation will have its own items that it loans to guests, whether
on a free of charge basis or for a fee.
Procedures for loaning items to guests
Depending on the item there are a number of steps that could be taken:
 Record item – this is to ensure that once the guest has departed the
item is still in the room and accounted for and that the appropriate
action is taken to return it to its appropriate storage location
 Give the item in a timely manner; this is an important service aspect.
It is important to get the item as soon as possible to the guest
 Get a guest signature if an item is expensive or if there is a charge
involved
 Record charges where appropriate; this is often completed at Front
Office
 Ensure items have been returned.

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Self- Check 2.5-4
IDENTIFICATION:
Direction:

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ANSWER KEY 2.5-4

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TASK SHEET 2.5-4
Title:
on how to clean the trolley within 10mins.
Equipment:
Steps/Procedure:
Assessment Method:

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CRITERIA
YES NO
Did you….

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JOB SHEET 2.5-4
Title:
Performance Objective: Given (condition), ,you should be able to

(performance) following (standard).
Equipment :
Steps/Procedure:
1.
2.
3.
4.
Assessment Method:

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CRITERIA
YES NO
Did you….
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.

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TURN OVER PROCEDURE
1. Identify types of records and notifications written.
COMPLETE REQUIRED RECORDS AND NOTIFICATIONS
The role of a room attendant is relatively free from paperwork and

reports; however there are some records that need to be updated by room
attendants as part of their job.
As room attendants work alone or in pairs for the majority of their

shift, written communication is vital to ensure information is recorded and
shared with other housekeeping team members.
Types of records and notifications
Some of the records and notifications written by room attendants on a daily

basis include:
 Recording status of rooms

 Lost property reports
 Ordering of supplies
 Handover reports – information required for the next shift, including
turn-down rooms to complete and incidents that occurred that day
 Records of items that were loaned to guests
 Maintenance requests
 Time sheets.
Each workplace may have additional forms that need to be completed

to suit the requirements of their role.

I February 2012
Developed by: NTTA
Templates NTTA
Revision # 01
I February 2012
Developed by: NTTA
Templates NTTA
Revision # 01
Self- Check 2.5-5
IDENTIFICATION:
Direction:

I February 2012
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Templates NTTA
Revision # 01
ANSWER KEY 2.5-5

I February 2012
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Templates NTTA
Revision # 01
TASK SHEET 2.5-5
Title:
on how to clean the trolley within 10mins.
Equipment:
Steps/Procedure:
Assessment Method:

I February 2012
Developed by: NTTA
Templates NTTA
Revision # 01
CRITERIA
YES NO
Did you….

I February 2012
Developed by: NTTA
Templates NTTA
Revision # 01
JOB SHEET 2.5-5
Title:
Performance Objective: Given (condition), ,you should be able to

(performance) following (standard).
Equipment :
Steps/Procedure:
Assessment Method:

I February 2012
Developed by: NTTA
Templates NTTA
Revision # 01
CRITERIA
YES NO
Did you….

I February 2012
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Templates NTTA
Revision # 01
EVIDENCE PLAN
Competency Housekeeping NCII

standard:
Unit of Clean and prepare rooms for incoming guests
competency:
Ways in which evidence will be
Third party Report

collected:
Demonstration &
Observation &
[tick the column]
Questioning
Questioning
Portfolio
Written
The evidence must show that the
trainee…













NOTE: *Critical aspects of competency

I February 2012
Developed by: NTTA
Templates NTTA
Revision # 01
TABLE OF SPECIFICATION
# of
Objectives/Content
Knowledge Comprehension Application items/
area/Topics
% of test
1. Clean trolleys
and equipment
2. Store items
correctly
3. Check and
replenish or
reorder
supplies and
items
4. Provide
additional
housekeeping
services as
requested
5. Turn over
procedure for
next shift is
carried out
TOTAL

I February 2012
Developed by: NTTA
Templates NTTA
Revision # 01
Performance Test
Specific Instruction for the Candidate
Qualification
Unit of Competency
General Instruction:
Specific Instruction:

I February 2012
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Templates NTTA
Revision # 01
QUESTIONING TOOL
Satisfactory
Questions to probe the candidate’s underpinning knowledge
response
Extension/Reflection Questions Yes No
1.  
2.  
3.  
4.  
Safety Questions
5.  
6.  
7.  
8.  
Contingency Questions
9.  
10.  
11.  
12.  
Job Role/Environment Questions  
13.  
14.  
15.  
16.  
Rules and Regulations  
17.  
18.  
19.  
20.  
The candidate’s underpinning  Satisfactory  Not
knowledge was: Satisfactory

I February 2012
Developed by: NTTA
Templates NTTA
Revision # 01
Templates for Inventory of Training Resources
Resources for presenting instruction
 Print Resources As per TR As per Remarks
Inventory
 Non Print Resources As per TR As per Remarks

Inventory
Resources for Skills practice of Competency #1

______________________________
 Supplies and Materials As per TR As per Remarks
Inventory
 Tools As per TR As per Remarks

Inventory
 Equipment As per TR As per Remarks

Inventory

I February 2012
Developed by: NTTA
Templates NTTA
Revision # 01
Note: In the remarks section, remarks may include for repair, for
replenishment, for reproduction, for maintenance etc.

I February 2012
Developed by: NTTA
Templates NTTA
Revision # 01

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Language, Average grade in: Average grade in:

Cultural and Ethnicity/culture:

Education & Highest Educational Attainment:

Previous List down trainings related to TM

Special courses Other courses related to TM

Learning styles a. Visual - The visual learner takes mental

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

Form 1.2: Evidence of Current Competencies acquired related to

Form 1.3 Summary of Current Competencies versus Required

Training Needs Module Duration (hours)

2.1 Set-up Equipment and

CLEAN AND PREPARE ROOMS Developed by:

CLEAN AND PREPARE ROOMS Developed by:

CLEAN AND PREPARE ROOMS Developed by:

CLEAN AND PREPARE ROOMS Developed by:

CLEAN AND PREPARE ROOMS Developed by:

CLEAN AND PREPARE ROOMS Developed by:

Date Developed: Document No.

CLEAN AND PREPARE ROOMS Developed by:

Date Developed: Document No.

CLEAN AND PREPARE ROOMS Developed by:

Performance Criteria Checklist

Self-heck Answer Key

Learning Outcome Summary

Date Developed: Document No. NTTA-TM1-07

You are required to go through a series of learning activities in order

The goal of this course is the development of practical skills. To gain

Date Developed: Document No. NTTA-TM1-07

NO. Unit of Competencies Module Title Code

Date Developed: Document No. NTTA-TM1-07

UNIT OF COMPETENCY : CLEAN AND PRAPARE ROOMS FOR

MODULE TITLE : CLEANING AND PREPARING ROOMS FOR

NOMINAL DURATION : 88 Hours

Date Developed: Document No. NTTA-TM1-07

1. Cleaning, supplies and equipment required for servicing rooms are

Date Developed: Document No. NTTA-TM1-07

1. Clean supplies and equipment for servicing rooms

1. Cleaning, supplies and equipment required for servicing rooms and

The participants will have access to:

TOOLS EQUIPMENTS MATERIALS/SUPPLIES

Date Developed: Document No. NTTA-TM1-07

Date Developed: Document No. NTTA-TM1-07

Answer Self-Check 2.5-1 provided in

Task sheet 2.5-1 will help you

Evaluate your work using the

Read the Information Sheet 2.1-2 on

Answer Self-Check 2.5-2 provided in

Task sheet 2.5-2 will help you

Evaluate your work using the

Answer Self-Check 2.5-3 provided in

Task sheet 2.5-3 will help you

Evaluate your work using the

Date Developed: Document No. NTTA-TM1-07

CLEAN SUPPLIES AND EQUIPMENTS FOR SERVICING ROOMS

Setting-Up of Trolley/Caddy with Cleaning Materials

2. Check all wheels for threads that might

3. Check the screw or sharp edge that could

Date Developed: Document No. NTTA-TM1-07

5. Stock the trolley with the requested

6. Label all the chemical sprayers to avoid

7. Stock the cart by putting all the guestroom

8. Folded bed sheets and towels should be