GRADE 7/8 EXPLORATORY

Household Services

PIVOT 4A CALABARZON
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 Republic Act 8293, section 176 states that: No copyright shall
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approval of the government agency or office wherein the work is created
shall be necessary for exploitation of such work for profit. Such agency
or office may, among other things, impose as a condition the payment of
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Borrowed materials (i.e., songs, stories, poems, pictures, photos,

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This module was carefully examined and revised in accordance with the
standards prescribed by the DepEd Region 4A and Curriculum and Learning
Management Division CALABARZON . All parts and sections of the module are
assured not to have violated any rules stated in the Intellectual Property Rights
for learning standards.

The Editors

PIVOT 4A CALABARZON
PIVOT 4A Learner’s Material
First Edition, 2020

Household
Services
Grade 7/8 Exploratory
Job S. Zape, Jr.
PIVOT 4A SLMs Development Lead

Hildrette J. San Jose

Content Creator & Writer

Internal Reviewer & Editor

Layout Artist & Illustrator

Graphic Artist & Cover Designer

IT & Logistics

Published by: Department of Education Region IV-A CALABARZON

Regional Director:
Assistant Regional Director
PIVOT 4A CALABARZON
 Guide in Using PIVOT Learner’s Material

For the Parents/Guardian

This module aims to assist you, dear parents, guardians, or

siblings of the learners, to understand how materials and activities
are used in the new normal. It is designed to provide the information,
activities, and new learning that learners need to work on.

Activities presented in this module are based on the Most

Essential Learning Competencies (MELCs) for Organization and
Management as prescribed by the Department of Education.

Further, this learning resource hopes to engage the learners in

guided and independent learning activities at their own pace and
time. Furthermore, this also aims to help learners acquire the needed
21st century skills while taking into consideration their needs and
circumstances.

You are expected to assist the child in the tasks and ensure the
learner’s mastery of the subject matter. Be reminded that learners
have to answer all the activities in their own notebook.

For the Learners

The module is designed to suit your needs and interests using

the IDEA instructional process. This will help you attain the
prescribed grade-level knowledge, skills, attitude, and values at your
own pace outside the normal classroom setting.

The module is composed of different types of activities that are

arranged according to graduated levels of difficulty—from simple to
complex. You are expected to answer all activities on separate
sheets of paper and submit the outputs to your respective teachers
on the time and date agreed upon.

PIVOT 4A CALABARZON
 PARTS OF PIVOT LEARNER’S MATERIAL

Parts of the LM Description

What I need to
know The teacher utilizes appropriate strategies in presenting
Introduction

the MELC and desired learning outcomes for the day or

week, purpose of the lesson, core content and
relevant samples. This allows teachers to maximize
learners awareness of their own knowledge as regards
content and skills required for the lesson
What is new

What I know The teacher presents activities, tasks , contents of

Development

value and interest to the learners. This shall expose the

learners on what he/she knew, what he /she does not
know and what she/he wanted to know and learn. Most
What is in of the activities and tasks must simply and
directly revolved around the concepts to develop and
master the skills or the MELC.
What is it

The teacher allows the learners to be engaged in

What is more
various tasks and opportunities in building their KSA’s to
meaningfully connect their learnings after doing the
Engagement

tasks in the D. This part exposes the learner to real life

situations /tasks that shall ignite his/ her interests to meet
What I can do the expectation, make their performance
satisfactory or produce a product or performance
which lead him/ her to understand fully the skills and
What else I can concepts .
do

What I have The teacher brings the learners to a process where

Assimilation

learned they shall demonstrate ideas, interpretation, mindset or

values and create pieces of information that will form
part of their knowledge in reflecting, relating or using it
effectively in any situation or context. This part
encourages learners in creating conceptual structures
What I can
giving them the avenue to integrate new and old
achieve
learnings.

PIVOT 4A CALABARZON
 USE AND MAINTENANCE OF CLEANING
WEEK TOOLS AND EQUIPMENT
1 Lesson 1
I
Nowadays, cleaning could be an exceptionally genuine concern to have a
well conducive environment for living. Our domestic working places and the entire
environment require genuine treatment in order to allow us clean air where we will
effectively live that’s why we need those services that will help us in maintaining
the cleanliness of our premises such as a household service.
In this lesson, we are going to know the basic concepts of household
services, types and uses of cleaning tools, equipment, supplies and materials and
proper maintenance of different tools and equipment.
Household Services refers to the management of household job in a
proper way thus, making a domestic house clean and maintain its high
standards of cleanliness and maintenance at commercial levels. It also
includes activities such as doing dishes, cleaning a house, child-rearing activities,
maintaining lawns, making repairs to household appliances and so forth.

Types of housekeeping
1. Domestic Housekeeping refers to housekeeping maintenance in the house.
This covers the kitchen, bedrooms, dinning, grounds, and areas
surrounding the house.
2. Institutional Housekeeping refers to housekeeping maintenance for
establishments like hotels, resorts, apartments etc. It covers the guest rooms,
halls and corridors, offices, stairways, grounds and plants, public areas and
restaurants.
Standards of housekeeping includes cleanliness, sanitation, orderliness
security, eye appeal, comfort, materials control and preventive maintenance. The
importance of housekeeping is not just keeping a family’s house but also a hotel
and other establishment a safe, clean, comfortable and inviting home. Thus, a
thorough cleaned, well-maintained environment promotes a feeling of comfort and
enjoyment and nobody worries about being exposed to unsanitary conditions.

Types and uses of cleaning tools, equipment, supplies and materials in

household services
Cleaning is one of the concerns to have a well conducive environment for
living. Our home, working places and the whole environment require serious
treatment in order to give us clean atmosphere where we can easily live.
For a thorough cleaning, the following cleaning tools, equipment, supplies
and materials are to be used:

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Cleaning tools and equipment

1. Broom is a cleaning implement used for sweeping.

It is made-up of bundle of straws or twigs attached to a long handle.

BROOM

2. Dustpan is a cleaning tool commonly used to scoop the dirt and

wastes on the floor.

3. Water Hoses are hollow tubes designed to carry fluids from one
location to another.

4. Bucket is a watertight, vertical cylinder or truncated cone, with an

open top and a flat bottom, that is used to hold water or any liquid
solution used in cleaning.

5. Cobwebber is used for reaching and sweeping of floor without a

stool. It is also used to in stairwells, ceiling corners and other high ar-
eas.

6. Sponge is characterized by readily absorbing water and becoming

soft when wet while retaining toughness. It is used in bathing, in
wiping or cleaning surfaces, etc.

7. Dishcloth is used in the kitchen to dry dishes and other surfaces.

Typically they are made of cotton or other cloth, such as microfiber,
and measure 11" to 13" inches square.

8. Cleaning Cloth is used to wipe the cleaning tools and equipment.

9. Vacuum cleaner is a device that uses an air pump to create a par-

tial vacuum to suck up dust and dirt, usually from floors, and option-
ally from other surfaces as well.

10. A floor buffer is an electrical appliance that is used to clean and

maintain non-carpeted floors, such as hardwood, marble, tile or lino-
leum. It is also known as a floor polisher.

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 11. Upholstery Steam Cleaner used to clean the carpet and up-
holstery; it had been fitted with an upholstery wand for maximum
reach when dealing with tight, hard-to-reach crevices of upholstery

12. High Pressure Washer designed to remove soil from the surface
with the help of water and steam subjected to high pressure; water
under pressure dislodges the dirt from the surface

Supplies and materials

1. Cleaning detergent is a surfactant or a mixture of surfac-
tants with "cleaning properties in diluted solutions that is also used in
cleaning purposes.

2. Liquid Detergent is a detergent in liquid form used for cleaning

tools and equipment.

3. Scrubbing Foam is used to remove the contaminants of any tool

and equipment.

4. Paper towel is an absorbent textile made from paper instead of

cloth used in drying hands, wiping windows, dusting and cleaning up
spills.

5. Water is a liquid used for cleaning most of the tools and equipment.
It is also known as the universal solvent.

6. Waste container is a container for temporarily storing refuse and

waste.

7. Baking soda otherwise known as bicarbonate of soda or sodium

bicarbonate is used to deodorize refrigerators.

8. Gloves is a garment that covers the whole hand of a person that

performs household services.

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SAFETY MEASURES/PRECAUTIONS IN CLEANING TOOLS
Here are some quick and easy tips for safety measures/precautions in
cleaning tools:
1. Inspect your cleaning tools.
2. Pick the right cleaning tool.
3. Wear your Personal Protective Equipment (PPE).
4. Don’t alter your tools.
5. Handle with care.
6. Keep your workplace clean.
7. Keep oriented.
8. Keep working area neat and clean.
9. Eliminate all the risks.
10 Attend trainings and seminars.

D
Learning Task 1:
DIRECTIONS: Name the following pictures. Write your answer on a 1/4 sheet of
paper.

E
Learning Task 2:DIRECTIONS: The students will choose 1 area in their house
to clean( example: kitchen, living room , bedroom, garden, etc.) Apply the uses of
necessary cleaning tools/equipment/supplies/materials. The actual
performance will be evaluated by the given Scoring Rubrics.
After performing the activity, copy the rubrics on a sheet of paper for self-
assessment. You may ask some help to someone with you at home in assessing
your performance.

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Directions: On a 1 whole sheet of paper, copy the word pool then encircle the ten
(10) different words found vertically, horizontally, backward, upward or
downward.
Q W S E R T Y U I O D H J
A S A L G H J K L O E D T
A S N M D F G H J Q T T O
M A I N T E N A N C E Y O
A S T O R I N G D F R U L
T C I C L E A N I N G I S
E V Z Y S C G Y U J E K B
R G I E Q U I P M E N T G
I H N Y R P P K H C T Y H
A K G T X D F G V V B N M
L O T C H E M I C A L S S
S U P P L I E S E R T Y N

Guide Question:
1. Are you familiar with the words that you saw in the word pool?
2. Using those different words, kindly write at least 2 sentences regarding
maintenance, cleaning and storing of tools and equipment.

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 Maintenance is the systematic care and protection of tools and
equipment and other machines in order to keep them in a safe, usable
condition that limits downtime and extends productivity. Thus, proper selec-
tion and maintenance of equipment are important factors to consider. Selecting
the proper tool for the job and using the tool properly will increase efficiency
and reduce maintenance problems. Purchase tools that are well made and
suited to the intended use. Commercial usage may entail more heavy-duty de-
mands on equipment. Always follow the routine “clean up while in use and clean
up before keeping it”.
Tools and Equipment Care and Maintenance
1. Perform basic preventive maintenance.
2. Execute clean up practices on the tools and equipment that must be
maintained.
3. Keep all cutting tools sharp. Use the right tool for the job.
4. Ensure tools are in safe working order. Attach a “Do Not Use” tag to
damaged tools and notify the maintenance department.
5. Clean up and pick up after yourself as you go. Good maintenance should be
followed.
6. All equipment must be inspected before and after use and all defects should be
reported.

When it comes to the use of cleaning equipment, the following general rules
need to be followed:
1. Check electrical appliances and equipment before use. Check if there are frayed
wires, loose plugs and connections. NEVER use any appliances that is defective.
2. Handle equipment with care and make sure it does not bump on hard surfaces.
3. Clean and store equipment in their proper location immediately after use.
4. Empty dust bags of dry vacuum cleaners before they overload and after each
use.
5. Follow manufacturer’s operating instructions.
6. Schedule a regular check-up of equipment to prevent serious breakdown.
7. To avoid electric shock or short circuit, do not expose equipment to rain or wa-
ter. Store them indoors to protect them from getting wet. Electrical equipment
should NEVER be used in wet surfaces.
General rules in the use of cleaning Household Services equipment
1. Check electrical appliances and equipment before use. Check if there are frayed
wires, loose plugs and connections. NEVER use any appliances that is defective.
2. Handle equipment with care and make sure it does not bump on hard surfaces.
3. Clean and store equipment in their proper location immediately after use.
4. Empty dust bags of dry vacuum cleaners before they overload and after each
use.
5. Follow manufacturer’s operating instructions.
6. Schedule a regular check-up of equipment to prevent serious breakdown.
7. To avoid electric shock or short circuit, do not expose equipment to rain or
water. Store them indoors to protect them from getting wet. Electrical equipment
should NEVER be used in wet surfaces.

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Proper Storage/Safekeeping of Cleaning Tools and Equipment
A. HAND TOOLS:
 Store hand tools in a clean dry storage area.
 Protect surfaces of cutting tools in storage
B. TOOLS AND EQUIPMENT:
 Store tools and equipment in a clean dry storage area.
 There should be space for each tools and equipment stored.
 Clean and spray equipment after each use.
 For the equipment with wheels, clean and check wheel-driven gears.
 The storage of all cleaning tools and equipment should also be a well-
ventilated area.
 Perform basic preventive maintenance.
 Execute clean up practices on the tools and equipment that must be
maintained.
 Use the right tool for each job.
 Ensure tools are in safe working order. Attach a “Do Not Use” tag to
damaged tools.
 Clean up and pick up after yourself as you go. Good maintenance should be
followed.
 Manufacturer’s instructions for operation and maintenance should be
followed.
Types of Chemicals for Cleaning and Sanitizing Tools and Equipment
Cleaning is the removal of dirt by physical or chemical means while
sanitizing is the process of reducing or getting rid of microbes on surfaces to
make them hygienic. Sanitizing contact surfaces kills the germs and micro-
organisms that soap and water cannot. Moreover, it is important to clean,
sanitize and store equipment properly for us to avoid bacteria from penetrating.
Cleaning and sanitizing the equipment is essential and the most important
aspects of a sanitation, therefore different types of chemicals for cleaning and san-
itizing are to be used.
Some considerations on the selection of cleaning chemicals before
used. Cleaning chemicals should be:
 Mild
 of good quality
 bactericidal
 of a wide microbe spectrum
 none corrosive
 pleasant in terms of odor

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Types of Chemicals for Cleaning and Sanitizing
1.DETERGENTS
These are made from pure soap or organic chemicals. There are two
types of detergent:
Soap detergent - It comes in flakes for washing delicate fabrics and
powder for washing soft fabric.
Synthetic detergent - It is made from organic chemicals derived
from petroleum. It is used for cleaning task and for washing up the
floors. It may be in forms of powder, liquid, gel or crystals.
2. DEODORANTS.
These are used for hiding bad smells. They counteract stale odors and
sometimes introduce fragrance in the area. They are used in guest rooms, bath-
rooms and in public areas.
3. ACID CLEANER
It is used to dissolved hard water deposits, remove mild rust stains,
and eliminate soap film from around the sink and on shower doors. They are use-
ful in removing tarnish from brass and copper.
4. LAUNDRY AIDS
These help and contribute to the cleaning action of laundry deter-
gents and offer special functions and benefits. Types of laundry cleaning
aids includes fabric softeners, enzymes, conditioning agents, dry-cleaning fluids,
brightening agents and more.
5. ALKALINE CLEANERS
These are particularly good in removing grease.
6. POLISHES
These are wiped to a surface to form a hard-protective layer and thus guard
against finger marks, stains, and scratches. They also create a pleasant shine on a
hard surface. Examples are metal polish, furniture polish, and floor polish.
7. SOLVENT CLEANERS
These are used extensively for dry cleaning and for stain removal
and useful for cleaning grease or polishing surfaces. They all have strong
fumes and should be used in a well- ventilated room.
8. FLOOR SEAL
It is applied to a floor’s surface to form a semi-permanent protective barrier
to prevent dirt, liquids, grease stains, and bacteria from penetrating.
9. DISINFECTANTS
These are used to kill harmful germs. Examples are:
1. Phenol It is used in dilute or concentrate solution to disinfect surfaced
in hospitals.
2. Halogen Its elements chlorine and iodine may be used as disinfectants.
10. ABRASIVES
These are used to remove very stubborn stains of various surfaces.

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Safe Use of Cleaning Chemicals
 Read container labels and follow directions.
 Make sure all chemical containers are not leaking or damaged.
 Label all chemicals correctly.
 Wear Personal Protective Equipment (PPE) at all times while handling
chemicals.
 Do not mix chemicals.
 Do not sniff contents of containers.

D
Learning Task 3: DIRECTIONS: Copy and complete the table below.
Write the type of cleaning agents or chemicals used in each task/situation. Write
your answer on a 1/2 sheet of paper.

CLEANING AGENTS OR
TASK
CHEMICALS USED
1. Dry cleaning and stain removal

2. Wiping surfaces in the hotel

3. Bad odor in the comfort room
4. Removing mineral deposits on the
tiles
5. Removing stubborn dirt on a surfaces

E
Learning Task 4 DIRECTIONS: Read each sentence carefully and identify the
type of cleaning agents/chemicals being described. Write your answer on a 1/4
sheet of paper.
1. This is good in removing grease.
2. It is a type of detergent that comes in flakes for washing delicate fabrics and
powder for washing soft fabric.
3. This is used for hiding bad smells.
4. When applied, it creates pleasant shine on a hard surface.
5. The removal of dirt by physical or chemical.
6. This includes fabric softeners, enzymes, conditioning agents, dry cleaning
fluids, brightening agents and more.
7. The process of reducing or getting rid of microbes on surfaces to make them
hygienic.
8. Type of detergent that comes in forms of powder, liquid, gel or crystals.
9. They are useful in removing tarnish from brass and copper.
10. It is used to kill harmful germs.

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 A
DIRECTIONS: Answer the following questions in a whole sheet of paper. Be able
to write the following: NAME, GRADE AND SECTION AND DATE. You will be rated
based on the rubrics below.

Excellent (4) Good (3) Satisfactory (2) Poor (1)

Ideas are thoroughly Ideas are explained, Ideas are partially Ideas are poorly ex-
explained, highly coherent writing and explained, somewhat plained, incoherent
coherent writing and has few grammatical coherent writing and writing and with
almost no grammati- error. has several gram- many grammatical
cal error. matical error. error.

1. Have you experience using the tools, materials and equipment that was men-
tioned in this lesson?
2. Can you share how was your experiences when using the tools, materials and
equipment in nail care.
3. As a student, how will you help your parents maintain the good condition of
your cleaning tools, equipment as well as the materials and supplies found at
home?

EXIT CARD (How Much Have You Learned?) Directions: On an index card or a
clean sheet of paper complete the following prompts:
The most important thing I learned is:__________________________________________.
The things I still want to know more about is/are:______________________________.
The question/s I still have in mind is/are:______________________________________.

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 PERFORM MENSURATION AND
WEEK CALCULATION
2 Lesson 2
I
On our previous lesson, you learned the basic concepts of housekeeping,
how to use and maintain cleaning tools, equipment, supplies, and materials. Now,
you are on the next journey on continuing this module. This lesson will teach
you how to perform mensuration and calculation. The contents of the topic
includes the conversion of weight, time, temperature, and space
measurements, ratio and proportion, substitution of ingredients or chemicals
solutions and computation of work schedules or housekeeping bill.

Conversion of weight, time, temperature, and space measurement

A. Conversion of Weight
Weight is the meas-
ure of the force of gravity
on that object. It is a
body's relative mass or
the quantity of matter
contained by it, giving rise
to a downward force; the
heaviness of a person or
thing.

Example 1:
A group of guests in a hotel has a total luggage that weighs
220 pounds (lbs). Convert the weight of the total weight of the luggage
into kilograms

Conversion: 1 kilogram (kg) = 2.2 pounds (lbs)

‘
Solution A: Multiply 220 lbs by using the given conversion factor:

Example 2:
Samantha is an employee in the linen and laundry department in
a hotel. She then get a 1060 grams of detergent powder to be use in
washing hotel linens. The measurement used in procedure in their laundry
task sheets is in pounds (lbs). Help her convert from grams to pounds. This prob-
lem has two ways in getting the measurement needed:

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Solution A: Multiply 1060 g by using two given conversion factors:

First Conversion: 1000 grams = 1 kilogram (kg)

Second Conversion: 2.2 pounds (lbs) = 1 kilogram (kg)

B. Conversion of Time Measurement

A unit of time or midst unit is any particular

time interval, used as a standard way of measuring or
expressing duration. The base unit of time in the Inter-
national System of Units (SI) and by extension most of
the Western world, is the second, defined as about 9 bil-
lion oscillations of the caesium atom. Below are the unit
conversions of time measurement:

Example 1:
John works for at least 8 hours every shift. She wants to know how many
minutes he works in every shift.

Solution A: Multiply 8 hours by using the given conversion factor:

Conversion: 1 hour = 60 minute.

Example 2:
Sebastian cleans the deluxe rooms for about 3,900 minutes in his entire
shifts. In how many days does he clean the deluxe rooms of his entire shifts?

Multiply 3,900 minutes by using two given conversion factors:

First Conversion: 60 minutes = 1 hour

Second Conversion: 24 hours=1 day

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C. Conversion of Tempera-
ture
Degrees Fahrenheit,
(developed in the early
1700's by G. Daniel Fahren-
heit), are used to record sur-
face temperature measure-
ments by meteorologists in
the United States. However,
since most of the rest of the
world uses degrees. Celsius
(developed in the 18th Centu-
ry), it is important to be able to
convert from units of degrees
Fahrenheit to degrees Celsius.
Kelvin is another unit of temperature that is very handy for many scien-
tific calculations, since it begins at absolute zero, meaning it has no negative
numbers.
(Note: The word "degrees" is NOT used with Kelvin.)
Below are the unit conversions of temperature.

Example 1:
The room temperature of some family rooms of ABC Hotel is 15 °C.
Give the Fahrenheit temperature of these rooms.

Solution A: Convert Celsius to Fahrenheit by using the formula given:

Conversion: [°F] = [°C] × 9 ⁄ 5 + 32
[°F] = [°C] × 9 ⁄ 5 + 32
°F = { [15 °C] x 9 ⁄ 5} + 32 (multiply 15 and 9, answer is 108)
°F = {135 / 5} + 32 (divide 135 by 5, answer is 27)
°F = {27 + 32} (add 27 and 32, answer is 59)
°F = 59

Therefore, 59 °F is the temperature of the family rooms of ABC.

Example 2: Give the Kelvin of 180 °F.

Solution A: Convert Fahrenheit to Kelvin by using the formula given:

Conversion: [K] = ([°F] + 459.67) ×5 ⁄ 9

[K] = ([°F] + 459.67) × 5 ⁄ 9

K = ([180 °F] + 459.67) × 5 ⁄ 9 (add 180 and 459.67, answer is 637.67)
K = (637.67) x 5/9 (multiply 637.67 and 5, answer is 3,198.35)
K = (3,198.35/ 9) (divide 2,745 by 9, answer is 355.37)
K = 355.37

Therefore, 355.37 K is the answer.

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 D
Learning Task 1: DIRECTIONS: Solve the following equations. Write your answer
on a 1 whole sheet of paper. Show your solutions. (5 points each)
1. Convert 4000 grams of hotel guest baggage to pounds.
2. Convert 12°C of hotel room temperature to Fahrenheit
3. Convert 4800 hours of work time of the housekeeper employee to days.

Ratio and Proportion

Ratio is the quantitative relation between two amounts showing the number
of times one value contains or is contained within the other. In housekeep-
ing, it would vary based on the type of hotel, and the size of the rooms.
Notation: Ratio of two values a and b is written as: a:b or a/b or a to b
For instance, the ratio of number of boys in a class to the number of
girls is 2:3. Here, 2 and 3 are not taken as the exact count of the students but a
multiple of them, which means the number of boys can be 2 or 4 or 6…etc and
the number of girls is 3 or 6 or 9… etc. It also means that in every five students,
there are two boys and three girls.

Problem 1:
In a hotel, there are 14 guest women and 7 guest men. What is the ratio
of guest men to guest women? What is the ratio of guest women to the total
number of guests in the hotel?
Solution:
Guest Men : Guest Women = 7:14 (divisible by 7)
= 1:2
Women: total number of guests = 14:21 (divisible by 7)
= 2:3
Problem 2:
In a group, the ratio of housekeeper and valet is 10:5. If the total num-
ber of people in the group is 72, what is the number of housekeeper in the group?

Solution:
Let the number of housekeeper be 10x and the number of valet be 5x.
Then 10x+5x = 150 → x=10.
So, the number of housekeeper in the group is 10*10 = 100.

Problem 3:
If the ratio of chocolates to ice-cream cones in a box is 5:8 and
the number of chocolates is 30, find the number of ice-cream cones.

Solution:
Let the number of chocolates be 5x and the number of ice-cream
cones be 8x.
5x = 30 → x = 6
5(6) = 30
Therefore, number of ice-cream cones in the box is 48.
8x = 8(6) = 48.

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Proportion defined as the comparison of two ratios. If a: b = c: d, then a, b, c, d
are said to be in proportion and written as a: b :: c:d or a/b=c/d.
a, d are called the extremes and b, c are called the means. For a proportion a: b =
c: d, product of means = product of extremes → b*c = a*d.

Example 1 :
A certain recipe calls for 3kgs of sugar for every 6 kgs of flour. If 60kgs
of this sweet has to be prepared, how much sugar is required?

Solution: Let the quantity of sugar required be x kgs.

3 kgs of sugar added to 6 kgs of flour constitutes a total of 9 kgs of sweet.
3 kgs of sugar is present in 9 kgs of sweet. We need to find the quantity of sug-
ar required for 60 kgs of sweet.
So the proportion looks like this. 3/9 = x/60 → x=20.
Therefore, 20 kgs of sugar is required for 60 kgs of sweet.

Example 2:
How many housekeeper will take charge of 5 guests if 6 housekeepers handle 30
guests?
Step 1. Prepare the equation.
X: 5 guests :: 6 housekeepers : 30 guests
Step 2. Start with the solution by doing a multiplication. Multiply the means
(middle) using the left side and multiply the extremes (external items) using the right
side. Put an equal sign between both sides.
5 guests x 6 housekeepers = X x 30 guests
Step 3: Solve for the value of X. In the given problem, the value of X refers to
5 guests x 6 housekeepers = X x 30 guests.
30 = 30 X
30 / 30 = X or X = 1 housekeeper
Therefore, 1 housekeeper will take charge of 5 guests while 6 house-
keepers handle 30 guests.
Step 4: Double check your work by completing the equation.
1 housekeeper: 5 guests:: 6 housekeepers : 30 guests

D
Learning Task 2: DIRECTIONS: Solve the following equations. Write your answer
on a 1 whole sheet of paper. Show your solutions. (5 points each)

1. A room attendant received 1 box of gloves from a 5 star Hotel that contains 100
gloves, then 4 ½ boxes will contain how many gloves?
2. If a room in a hotel can accommodate 4 guests, how many rooms are needed of
a company consists of 64 guests?
3. In a hotel, the ratio of room attendant and receptionist is 5:4. If the total num-
ber of people in the group is 72, what is the number of receptionist in the hotel?

Computation of Work Schedules

Employee scheduling will depend greatly on the occupancy of the hotel.
The number of occupants varies depending on the season. The executive house-
keeper is the one who decides on this matter. The stranded practice in assigning
rooms to housekeepers is 16 rooms per room attendant.

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20
 A hotel room with 100 rooms and all are occupied needs 8 room attend-
ants per shift. There is also a software that can be used to aid the complexities of
the task such as Visual Rota.
Assignment or distribution of tasks should be fair and equal. No
employee must be overloaded with tasks. Rotation of tasks is also considered to
avoid monotony. Common task for all employees is to provide service for the guest.
The executive housekeeper should make sure that rotation of employees on
different floor is observed and each floor should have equal employee to work on
the entire tasks.

Table 1: Sample Room Attendant Work Schedule

Work Shift
It refers to a work schedule that is performed in rotations. This is
a type of work schedule in which groups of workers rotate through set periods
throughout the day. It can involve evening or night shifts, early morning shifts,
and rotating shifts. Many industries rely heavily on shift work, and millions of
people work in jobs that require shift schedules.

Why work shift is important?

 Time decreases loss of keys/key cards
 Increases productivity
 Encourages consistency and organization

Table 2: Sample Employee Work Shift

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21
Types of Work Shifts
1. First shift (1st shift)
- usually takes place between the hours of 9 a.m. and 5:00 p.m. and
nearly always in line with traditional business hours which is 8:00 a.m. or 9:00
a.m. until around 5:00 p.m.
2. Second shift (2nd shift)
- is worked between 5:00 p.m. and 1:00 a.m. and also known as
the “swing shift”. It usually extends from 4:00 p.m.
3. Third shift (3rd shift)
- typically takes place between the hours of 12:00 a.m. and
8:00 a.m. and also known as the “night shift” or “graveyard shift”. This is the
work schedule that takes place from around midnight to the early hours of
the morning.

Things to remember in every shift:

At the FIRST/BEGINNING OF THE SHIFT, you should:
 sign in by using the punch clock or filling in the time sheet or by using the
biometric
 sign out the required keys/key cards 25
 pick up the room assignment sheet and check for special assignments and
requests
 pick up necessary supplies to clean rooms
At the THIRD/END OF THE SHIFT, you should:
 return the assignment sheets after having logged any maintenance that has
not been attended to and any discrepancies
 return unused supplies
 restock cart for next shift
 sign in the keys/key cards
 sign in lost and found items
 sign out by using the punch clock or filling in the time sheet
 check the schedule before leaving for changes and assignments

D
Learning Task 3: DIRECTIONS: Indicate whether the following should be done at
the beginning or at the end of your shift. Copy and put a check (/) mark on the
space provided. Write your answers on a 1/2 sheet of paper.
BEGINNING END

1. Sign in _________ _______

2. Sign in keys/key cards _________ _______
3. Returned unused supplies _________ _______
4. Restock cart for next shift _________ _______
5. Pick up room assignment sheets _________ _______
6. Return room assignment sheets _________ _______
7. Sign out _________ _______
8. Pick up supplies _________ _______
9. Check schedule before living _________ _______
10. Sign in lost and found items _________ _______

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22
 E
Learning Task 4: DIRECTIONS: Make your own Daily Household Task Schedule.
Assign family member to do the task. Write your reflection regarding your experi-
ence in making a “Daily Household Task Schedule”. Write it on a 1 whole sheet of
paper.
DAILY HOUSEHOLD TASK SCHEDULE

Daily Household Tasks Assigned Family Member

1.
2.
3.
4.
5.

A
EXIT CARD (How Much Have You Learned?)
Directions: On an index cards or a clean sheet of paper complete the following
prompts:
The most important thing I learned is:__________________________________________.
The things I still want to know more about is/are:______________________________.
The question/s I still have in mind is/are:______________________________________.

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23
WEEK
Practice Occupational Health and Safety
3-5 Lesson 3
I
Effective housekeeping can help control or eliminate workplace hazards.
Poor housekeeping practices frequently contribute to incidents. This lesson focus-
es on identifying hazard and risks in the workplace . We hope that this lesson will
not only give you knowledge and skills but also develop efficiency and resourceful-
ness.

PHILIPPINE OCCUPATIONAL, HEALTH AND SAFETY STANDARDS

Occupational Safety and Health is a cross-disciplinary area con-
cerned with protecting the safety, health and welfare of people engaged in work.
The goal of all occupational safety and health program is to foster a safe work en-
vironment.
As secondary effect, it may also protect co-workers, family mem-
bers, employers, customers, suppliers, nearby communities, and other mem-
bers of the public who are impacted by the workplace environment.
The Occupational Safety and Health Center in the country is established
by Executive Order No. 307. The implementing rules and regulations are issued
by the Employees Compensation Commission (ECC). Under section 8 of Exec-
utive order 307 the main objectives of the OSC are as follows:

1. Prevent, eliminate or reduce work related injuries, illnesses and deaths

2. implement effectively occupational health and safety programs that
will promote the health, efficiency and general well-being of the Filipino
workers through the improvement of the quality of his working life that
will enhance significantly the productivity of industries and business;
and
3. maintain an expert intelligence and training center for industrial
disease and occupational safety
Coverage of Services
The Services of the Occupational Safety and Health Center (OSHC) co-
vers the preventive (primary, secondary, tertiary prevention) aspects of occu-
pational safety and health in every workplace, public or private.
The center serves the authority on Occupational Safety and Health
in the areas of research, training, and information dissemination and technical
services.
Safety Regulations
1. The Philippine Clean Air Act of 1999
The Clean Air Act is the constitutional law designed to make sure that
all Filipinos have air that is safe to breathe. Public health protection is the
primary goal, though the law also seeks to protect our environment from
damage caused by air pollution. In 1999, Congress enacted Republic Act No.
8749, otherwise known as the Philippine Clean Air Act, a landmark legislation set-
ting a comprehensive air quality management policy and program which
aims to achieve and maintain healthy air for all the people in the Philippines.
The Clean Air Act is guided by the following principles:
a. Protect and advance the right of the people to a balanced and healthful
ecology in accord with the rhythm and harmony of nature;
b. Promote and protect the global environment while organizing the primary
responsibility of local government units to deal with environmental
problems;

PIVOT 4A CALABARZON
24
c. Recognize that the responsibility of cleaning the habitat and environment
is primarily area-based; and
d. Recognize that a clean and healthy environment is for the good of all and
should therefore be the concern of all.

2. Waste management
It is the collection, transport, processing, recycling or disposal of waste ma-
terials. Waste Management program helps manage hazardous chemical, radio-
active, medical and other wastes safely and legally.

Types of Waste
A. Solid wastes
B. Liquid Wastes

Classification of Wastes According to their Properties

A. Biodegradable
B. Non-biodegradable

Classification of Wastes According to their Effects on Human Health and the

Environment
A. Hazardous wastes
B. Non-hazardous wastes

Process Flow of Waste Manage-

ment
The process flow refers
to the 3 (or 4) R’s of reduce,
reuse, recycle, and recover which
classify waste management strate-
gies according to their desirability.
The R’s are meant to be a hier-
archy, in order of importance.
However, the waste hierarchy has
5 steps: reduce, reuse, recycle, re-
covery, and disposal.

Reduce - to buy less and use less.

Reuse - elements of the discarded item are used again.
Recycle - discards are separated into materials that may be incorporated
into new products.
Recover - capturing useful material for waste to energy programs.

3. Disaster Preparedness and Management

It aims to reduce, or avoid the potential losses from hazards, assure
prompt and appropriate assistance to victims of disaster, and achieve rapid and
effective recovery.

PIVOT 4A CALABARZON
25
 D
Learning Task 1: DIRECTIONS: Using any clean sheet of paper, make a Poster
out of the following topics. Choose 1 topic only. Refer to the rubrics provided as
your guide in doing the activity with honesty and sincerity.

1. Clean Air Act

2. Electrical and Fire Safety Code
3. Waste Management
4. Disaster Preparedness and Management

CRITERIA 4 3 2 1

The output was

The output was
exceptionally The output was The output does
creative and a
creative and creative and not reflect any
Creativity good amount of
shows a lot of some thought degree of creativ-
thought was
thought and was used ity
used
effort was used
The output was The output was
exceptionally at- attractive in The output was The output was
tractive in terms terms of neat- acceptably at- distractingly
Work-
of neatness, well ness, good con- tractive though a messy and
manship/
constructed and struction and little bit messy doesn’t show any
Content
not messy and is not very messy and is relevant to relevance to the
relevant to the and is relevant to the chosen topic. topic.
chosen topic. the chosen topic.

The output was The output was

Speed/ The output was The output was
submitted a day submitted a
Timeli- submitted ahead submitted on
after the due week after the
ness of time time
date due date

Hazard and Risk

A hazard is a situation that poses a level of threat to life, health, proper-
ty or environment. Most hazards are dormant or potential, with only the theoreti-
cal risk of harm. However, once a hazard becomes “active”, it can create an
emergency situation. A hazard does not exist when it is not happening. A hazard-
ous situation that has come to pass is called an incident. Hazard vulnerability in-
teract together to create risk.

Types of Hazard
1. Biological
A biological hazard is one originating from an organism that is
foreign (in presence or concentration) to the organism being affected. Many
biological hazards are associated with food, including certain viruses, para-
sites, fungi, bacteria, and plant and seafood toxins. Disease in humans can
come from biological hazards in the form of infection by bacteria, viruses, or
parasites

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26
2. Chemical
A chemical can be considered a hazard if by virtue of its intrinsic prop-
erties can cause harm or danger to humans, property, or the environment. Some
chemicals occur naturally in certain geological formations, such as radon
gas or arsenic. Other chemicals include products with commercial uses,
such as agricultural and industrial chemicals, as well as products developed
for home use. Pesticides, which are normally used to control unwanted insects
and plants, may cause a variety of negative effects on non-target organisms.
3. Mechanical
A mechanical hazard is any hazard involving a machine or pro-
cess. Motor vehicles, aircraft, and air bags pose mechanical hazards. Compressed
gases or liquids can also be considered a mechanical hazard.
4. Physical
A physical hazard is a naturally occurring process that has the
potential to create loss or damage. Physical hazards include, but are not limited
to, earthquakes, floods, and tornadoes. Physical hazards often have both hu-
man and natural elements. Another physical hazard, X-rays, are naturally
occurring from solar radiation, but have been utilized by humans for medi-
cal purposes; however, overexposure can lead to cancer, skin burns, and tissue
damage.
5. Ergonomic
It is a physical factor within the environment that harms the
musculoskeletal system. Ergonomic hazards include uncomfortable workstation
height and poor body positioning. Ergonomic hazards are caused by poorly de-
signed workplaces or processes. Examples are poor lighting, or a job that requires
you to repeat the same movement over and over.

Effects of Ergonomics in the Workplace

Each and every day, a housekeeper working in the safe environment
of a hotel yet performing repetitive and routinary jobs face a higher per-
centage of a health risk than a cab driver. Everyday cleaning activities of a room
attendant, from lifting the bed, to scrubbing the lavatory requiring frequent
symmetric motions (twisting, bending, and turning) would most likely result
to some musculoskeletal injuries.
These injuries are caused by awkward postures while performing their
duties which later results in loss of flexibility and strength, overexertion,
muscle fatigue, and functional disability.

Housekeeping Ergonomics requires:

1. Strategic Plan
2. Staff training and participation
3. Efficient layout of the area
4. Appropriate tools and equipment

Benefits of Ergonomics:
1. Improves efficiency of housekeeping work
2. Increases work quality
3. Reduces discomfort or pain in housekeepers
4. Lowers housekeeper injury risk
5. Allow housekeepers to work easily

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Contingency Measures and Procedures
A contingency plan is a written emergency procedures plan which
describes what actions must be taken to minimize hazards from fires, explosions
or unplanned releases of hazardous waste or hazardous waste constituents to air,
soil or water.

What Must a Contingency Plan Include?

 A description of the emergency procedures to be followed by facility per-
sonnel in response to fires, explosions, or any unplanned sudden or non-
sudden release of hazardous waste or hazardous waste constituents to the
air, soil or water;
 A description of arrangements agreed to by local police departments, fire de-
partments, hospitals, contractors, and state and local emergency response
teams;
 An up-to-date list of names, addresses and phone numbers (office and home)
of all persons qualified to act as emergency coordinator. When more than one
person is listed, one must be designated as primary emergency coordina-
tor and the others must be listed in the order in which they will assume
responsibility as alternates;

 An up-to-date list of all emergency equipment at the facility, including the lo-
cation and physical description of each item, along with a brief outline of
its capabilities. Examples of emergency equipment include, but are not limited
to, fire extinguishing systems, communications and alarm systems, personnel
protective equipment, spill containment or clean-up equipment, and decon-
tamination equipment; and
 An evacuation plan for facility personnel.
Evacuation is the immediate and rapid movement of people away from
the threat or actual occurrence of a hazard. Examples range from the small
scale evacuation of a building due to a bomb threat or fire to the large scale evacu-
ation of a district because of a flood, bombardment or approaching weather
system. In situations involving hazardous materials or possible contamina-
tion, evacuees may be decontaminated prior to being transported out of the con-
taminated area.
Isolation refers to various measures taken to prevent contagious
diseases from being spread from a patient to other patients, health care workers,
and visitors, or from others to a particular patient. Various forms of isolation ex-
ist, some of which contact procedures are modified, and others in which the pa-
tient is kept away from all others.

Forms of Isolation
a. Strict isolation is used for diseases spread through the air and in some cases
by contact.
b. Contact isolation is used to prevent the spread of diseases that can be spread
through contact with open wounds.
c. Respiratory isolation is used for diseases that are spread through particles
that are exhaled.
d. Blood and body fluids precaution is used when there is concern about com-
municable diseases found in a patient's body fluid.
e. Reverse isolation is a method to prevent a patient in a compromised
health situation from being contaminated by other people or objects.

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 Decontamination is the reduction or removal of chemical agents. It
may be accomplished by removal of these agents by physical means or by
chemical neutralization or detoxification.

E
Learning Task 2: DIRECTIONS: Kindly identify at least 5 hazard on the picture
and then write its possible risk. Write your answer in a 1 whole sheet of paper.
Kindly use the format in answering this activity. After finishing the activity, you
may ask your parents guardian for some help in doing self-assessment by copying
the rubrics.
EXAMPLE:
IDENTIFIED HAZARD POSSIBLE RISK
FLAT IRON CAUSE FIRE

Here’s how you are going to be rated in this activity:

PIVOT 4A CALABARZON
29
 Control Hazards and Risks
Occupational Health and Safety
Occupational Health and Safety is a planned system of working to
prevent illness and injury where you work by recognizing and identifying hazards
and risks. Health and safety procedure is the responsibility of all persons. You
must identify the hazard where you are working and decide how dangerous they
are.
Personal Protective Equipment
Personal Protective Equipment (PPE) refers to hand gloves, mask,
apron, etc. protective clothing, goggles, or other garment or equipment designed to
protect the wearer's body from injury by blunt impacts, electrical hazards, heat,
chemicals, and infection, and job-related health purposes.

1. Face Mask - Protection against dust,

awful odor, and harmful substance

FACE MASK

2. Hand Gloves - Protection of cleaners against con-

tamination during the cleaning process

HAND GLOVES

3. Goggles - Serves as eye protection

when handling dangerous chemical while
cleaning.

GOGGLES

4. Apron - Protects clothes from various aspects,

such as scratches, spills, food spills or anything
which can spoil the clothes or uniform,

APRON

5. Hairnet – A simple net or caul is a

small, often elasticized, fine net worn over
long hair to hold it in place. It is
worn to keep hair contained.
HAIRNET

6. Rubber boots - Protection of heavy floor cleaning

RUBBER BOOTS

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30
 7. Ordinary rain gear - A water proof or water resistant
coat worn to protect the body from rain.

RAIN GEAR

8. Sturdy work shoes - Intended to protect and comfort

the human feet while doing various activities.

STURDY WORK SHOES

9. Safety helmet - Protects the user’s head against im-

pact from falling objects, by resisting and deflecting blows
to the head.
SAFETY HELMET

10. Safety Harness - is an attachment between a stationary

and non-stationary object and is usually fabricated from
rope, cable, or webbing and locking hardware.

SAFETY HARNESS

E
Learning Task 3: DIRECTIONS: Choose at least 2 PPE. Use/wear it while per-
forming house cleaning. Document your performance by taking a selfie/ video be-
fore, during and after. You will be rated using the rubrics on page 10

Note: If you don’t have any gadgets to use for documentation, you may ex-
plain in writing what you have done, what kind of PPE you used, and what
are your experiences in in performing house cleaning.

Look at the picture below then copy and answer the following questions on a 1/2
sheet of paper.

1. Kindly tell something

about the pictures.
2. Where do we usually saw
that typical scenario?
3. Have you experience
those already? Share it.

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 Maintain Operational Health and Safety Awareness
Emergency-related drills and training
Fire Safety
This refers to precautions that are taken to prevent or reduce the likeli-
hood of a fire that may result in death, injury, or property damage, alert those in a
structure to the presence of an uncontrolled fire in the event one occurs,
better enable those threatened by a fire to survive, or to reduce the damage
caused by a fire. Fire safety measures include those that are planned during
the construction of a building or implemented in structures that are already
standing, and those that are taught to occupants of the building.
Most fires start in the kitchen because people are too negligent about
loose valves of Liquefied Petroleum Gas (LPG) tanks. There are other several caus-
es of fire, they are as follows:

 Overheated appliances, like failure to switch off water heater and unplug flat
iron after use.
 Worn-out electrical connections.
 Left unattended lighted candles.
 Overheated lights (Christmas lights to be specific) and lanterns.
 Sudden surge of electricity

Fire drills are conducted at the frequencies specified by the Fire Code
and involve all of the following activities and considerations:

1. The fire alarm system is activated as part of the drill (activated in a manner to
assess the response of supervisory staff and participants to the alarm
condition, or alternatively activated by an individual participating in a given
fire scenario situation which is an expected response during the drill).
2. Supervisory staff operates emergency systems and equipment as they would in
the event of an actual fire, (where applicable the voice communication or pag-
ing system, elevator protocol, smoke control equipment protocol, etc.).
3. All supervisory staff that have specific duties identified in the fire safety plan
participate (notification of the fire department, provisions for access for
firefighting, evacuating endangered occupants, closing doors, notification of
supervisory staff who may be off site and an assessment of their timely
response, etc.).
4. The fire drill runs long enough to adequately assess the expected responses of
supervisory staff and the emergency procedures relative to the scenario expec-
tations (if the drill is too short, it may not be possible to adequately
assess whether sufficient staff have or will respond, etc.).
5. The fire drill outcomes are documented, concerns are identified and cor-
rective measures are implemented.
6. The desirable degree of occupant’s participation is taken into account.

Earthquake
It is the shaking and vibration at the surface of the earth result-
ing from underground movement along a fault plane or from volcanic activity.

The following activities are to be undertaken:

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32
 I. Before the Earthquake
1. Engage yourself in training activities that promote safety and disaster
preparedness.
2. Participate in government-initiated earthquake drill and evacuation drills.
3. Participate in some private companies providing training on emergency
response skills. This is part of your preparation.
4. Share your acquired knowledge and skills to your family and friends.

II. During the Earthquake

A. Indoors
1. Stay inside
2. Drop, cover and hold on. Move only a few steps to a nearby safe place. Take
cover under and hold onto a piece of heavy furniture or stand against
an inside wall.
3. Stay indoors until the shaking stops. Stay away from windows and doors.
4. If you are in bed, hold on, stay and protect your head with a pillow.
B. Outdoors
1. Find a clear spot away from buildings, trees, and power lines.
2. Drop to the ground until the shaking stops.

III. After the Earthquake

A. Personal Safety
1. Expect aftershocks. Each time you feel one, drop, cover and hold on.
2. Check yourself for injuries. Protect yourself by wearing long pants, a
long-sleeved shirt, sturdy shoes and work gloves.
3. Listen to a battery-operated radio or television for the latest emergency infor-
mation.
4. Check others for injuries. Give first aid where appropriate. Do not move seri-
ously injured persons unless they are in immediate danger of further in-
jury.
5. Remember to help your neighbors who may require special assistance like in-
fants, the elderly, and people with disabilities.
B. Home
1. Inspect your home for damage. Get everyone out if your home is unsafe.
2. Fires: Look for and extinguish small fires.
3. Gas: Check for gas leaks. If you smell gas or hear blowing or hissing noise,
open a window and leave building. Turn off the gas at the valve.
4. Electricity: Look for electrical system damage. Turn off the electricity at the
main fuse box or circuit breaker if you see sparks or broken or frayed
wires, or if smell hot insulation. If you have to step in water to get to the fuse
box or circuit breaker, call an electrician first for advice.

First Aid
It is the provision of initial care for an illness or injury. It is usually per-
formed by non-expert, but trained personnel to a sick or injured person
until definitive medical treatment can be accessed.
General Directions for First Aid
1. Give immediate action. Action taken needs to be cautious not to cause
panic. The first-aider must remain calm all the times.
2. Keep the victim on its position; if possible lay him/her down.
3. Assess the situation. Examine the victim from injuries.
4. Plan action to be taken. It involves seeking expert assistance.

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33
 E
Learning Task 4: DIRECTIONS: Create a 2– minute video presentation that
shows Conduct of emergency-related drills and trainings before during and after
the earthquake. You may ask the participation of some family members in per-
forming this task. You will rated based on the rubrics below.

Note: For the students who don’t have any gadget, on a clean sheet of
paper, kindly draw a picture showing what’s happening before, during and
after the earthquake. You will be rated using the rubrics on page 26.

CRITERIA 4 3 2 1

Uses props
Uses props
including Uses props in
that accurately Did not use any
costumes that some parts of the
Creativity fits on the props in the
accurately fits on presentation to
presentation to presentation
the presentation make it better.
make it better.
to make it better.
Information in-
Information was
cluded in the Information was No signs of re-
poorly re-
presentation was well researched search and rate
Accuracy searched with
very well with some information was
may
researched and inaccuracy presented.
inaccuracies
accurate

The presentation The presentation The presentation The presentation

is completely is somewhat is relevant to is irrelevant to
Relevance
relevant to the relevant to the the topic the topic
topic discussed. topic discussed. discussed. discussed.

A
DIRECTIONS: Answer the following questions in a whole sheet of paper. Be able
to write the following: NAME, GRADE AND SECTION AND DATE. You will be rated
using the rubrics on page 15.
1. What do you think are the advantages of maintaining operational health
and safety awareness?
2. As a student, how will you help your school, your relatives as well as the com-
munity in spreading this awareness?

EXIT CARD (How Much Have You Learned?)

Directions: On an index cards or a clean sheet of paper complete the following
prompts:
The most important thing I learned is:__________________________________________.
The things I still want to know more about is/are:______________________________.
The question/s I still have in mind is/are:______________________________________.

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 PARTICIPATE IN WORKPLACE COMMUNICATION
Lesson 4 WEEK
6-7
I
After knowing the different things regarding OHSP, it’s time for you to
learn on how to communicate inside the workplace. After this lesson, you can
now obtain and convey workplace information, Participate in workplace meetings
and discussions and complete relevant work related documents. But before we
start, take a look on the pictures below then answer the following questions on a
1/2 sheet of paper.

1. Name the following pictures.

2. What is common on those pictures?
3. What is the main function of those things?
4. Do you think it is important? Why?
Obtain and Convey Workplace Information
Concepts of Communication
Communication is the process of exchanging information and ideas
through a common system of symbol, signs or behavior. There are many
means of communication. To be an effective and valuable member of your
workplace it is important that you become skilled in all of the different methods
of communication that are appropriate. The are two types of communication Ver-
bal and Non verbal Communication. Verbal communication is communication
involving words, both spoken and written. Non-verbal communication is made
up of messages transmitted by our facial expressions and the way we move.

To have effective communication, it must

pass from a sender to a receiver. This means that
total communication involves speaking, reading,
listening, and reasoning skills. Listening, reason-
ing and feedback is an important part of the
process as it is an opportunity for the sender
to make sure the receiver has understood the
message.

Our body language and our attitude are

important when we are communicating with guest.
You should:
 Always make eye contact with the guest and smile.
 Use a pleasant tone of voice
 Use hand gestures that accord with what you say
 Maintain a distance that shows that you are listening attentively to the guest
without being too close or too far away.

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Sources of Information
There are a lot of different sources of information available. These are
the following list that can be the sources of information:
1. Team members
2. Supervisor/ department heads
3. Suppliers
4. Trade personnel
5. Local government
6. Industry bodies
Medium Used In Transferring Information and Ideas
Many different types of medium are used as communication channel.
Here is the list of mediums used in transferring information and ideas :
1. Memorandum – a communication that contains directive, advisory or in-
formative
2. Circular – a paper intended for wide distribution
3. Notice – a written or printed announcement
4. Information discussion
5. Follow-up or verbal instructions
6. Face to face communication
7. Mass media – a medium of communication (such as newspapers, radio
or television) that is designed to reach the mass of the people.
Storing, Filing and Managing Information
and Forms
The focus on storing, filing and managing information and forms
is to store documents in an organized and secure way that still allows infor-
mation or forms to be found easily. Here is the filing system you need to know:

1. Manual Filing System – is a structured set of personal data that are

accessible according to certain criteria.
2. Computer-based Filing System – a system of organizing files that utilizes
hard drive space or network space. The system may either be computer soft-
ware, an Internet- based program, or a simple file and folder system on the
desktop of a computer.
Workplace Interactions and Protocols
For businesses to function as desired, managers and lower-level
employees must be able to interact clearly and effectively with each oth-
er through verbal communication or non-verbal communication to achieve
specific goals.
Here some ways of communication or non-verbal communication to achieve
the said specific goals:
1. Face to face – within each other sight or presence.
2. Telephone – an instrument for reproducing sounds at a distance.
3. Electronic & two-way radio – being a medium by which information is
transmitted electronically.
4. Written including memos, instruction and forms, non-verbal including ges-
ture, signals, signs and diagrams.

PIVOT 4A CALABARZON
36
Participate In Workplace Meetings and Discussions

In - And Off - House Policy Management

House Rules/ Hotel Rules are a set of rules and standards that
tell employees what is expected from them and how they should act in var-
ious work situations. Hotel follows different approaches in giving the best service
it can provide for its guest. Hotel house rules are designed to promote discipline
among hotel staff, thereby ensuring guest satisfaction in terms of comfort,
safety, and security. Well mannered staffs are an asset of the hotel as they
can help build hotel guests‟ contentment and trust. Every guest coming
and checking in wants security thus providing security is one of the most im-
portant duties of a hotel.
Housekeeping attendant should BE INFORMED about:
1. In- house rules on employee behavior, example: smoking, chewing gum, food,
personal telephone calls.
2. Unlawful conduct such as theft or destruction of property.
3. Company privileges such as discounts, meals, or use of specialized services.
4. Clothing or uniform.
5. Authorized access to facilities for personal and professional use.
6. Shift and pay information.
7. Gratuities/tips
a. Do not assume money/items left in stay-over rooms are gratuities.
b. Immediately report to your supervisor any money found in an unusual
location.
c. Do not assume tips will be given
d. Accept tips graciously, thank the guest and put gratuity away immedi-
ately upon receipt.
To learn the details of these policies, you can:
1. Ask your supervisor.
2. Carefully read your training manual or employee handbook.
3. Attend staff meetings.
4. Talk with your co-workers to ensure common understanding

House Rules for Guest

House Rules serves as an agreement between the guest and the
hotel which rooms are permitted to be used by the guest. All guest when checking
in should read the house rules to prevent misunderstandings. It is a must
to be familiar with the house rules and to fully adhere to them because
any violation of the house rules means cancellation of reservation and
charge of the full amount of price of accommodation. Below is an example of
house rules.
1. Check-in time: 2:00 PM/ Check-out time: 12:00 NN
2. Fifty percent (50 %) down payment is required to confirm reservation.
3. Rates are subject to change without prior notice.
4. Room capacity shall be strictly observed.
5. When leaving the premises or before going out, please endorse room keys to
the front desk employee.
6. Please do not remove inventory items.
7. The hotel is not liable for the lost, stolen, or damaged items.
8. For security reasons, visitors are not permitted in the hotel guest room.
9. Hotel shall respect your privacy at all times.

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37
 Conducting a Meeting
Meeting is a gathering of two or more people that has been con-
vened for the purpose of achieving a common goal through verbal interac-
tion, such as sharing information or reaching agreement. Meetings may occur
face to face or virtually, as mediated by communications technology, such as a
telephone conference call, or a video conference.
Team meetings are attended on time. Own opinions are clearly ex-
pressed and those of others are listened to without interruption. Meeting inputs
are consistent with the meeting purpose and established protocols. Questions
about simple routine workplace procedures and matters concerning working
conditions of employment are asked and responded to.

Complete relevant work related program

Housekeeping service does not only cover observance and mainte-
nance of cleanliness in hotel surroundings. As a housekeeping attendant,
knowledge on how to use and handle housekeeping form is a must. Reading re-
ports and accomplishing forms are parts of your job as a housekeeping at-
tendant .
Basic Documents and Forms
Forms are documents that serve as evidence in a specific incident, situ-
ation, and happening. Forms and reports play an important role in manag-
ing the housekeeping activities. It serves as evidence in a specific incident,
situation and happening. Reports are a very useful method for keeping
track of important information. The information contained in reports can be
used to make very important decisions that affect the establishment.

HOUSEKEEPING FORMS
1. Housekeeping Attendant’s Daily Assignment Sheet
Housekeeping Attendant’s Daily Assignment sheet is a form used
by housekeepers or room attendants to record the task done during their
shift. This form will also be held them plan their work for the day.
HOTEL NAME AND LOGO
HOUSEKEEPING ATTENDANT DAILY ASSIGNMENT SHEET
NAME: FLOOR: DATE:
TASK OF THE DAY: NAME OF SUPERVISOR:
STA- E/
STA- BED DUVET TOW- BAT
TI TUS GUE AR DE NA BE MIN-
RO TI TUS SHEET COVER EL H P/
ME BE- ST R. P. ME RE- D ERAL
OM ME AFTER CA
OU FORE NAM DA DA OF QUEST B/ K Q T K Q T B H MA WA-
NO. IN SER- SE
T SER- E TE TE PAX CO TER
VICE T
VICE T

REMARKS:
HOUSEKEEPING ATTENDANT SIGNATURE: HOUSEKEEPING SUPERVISOR SIGNA-
TURE
LOST AND FOUND IF ANY:
CODES:
VC- VACANT CLEAN OC- OCCUPIED CLEAN DND-DO NOT DISTURB S/O- SLEEP OUT N/L – NO
LUGGAGE
VD- VACANT DIRTY OD- OCCUPIED DIRTY DL- DOUBLE LOCK SR- SERVICE REFUSED VIP- VERY
IMPORTANT PERSON

PIVOT 4A CALABARZON
38
2. Maintenance Request Form
Maintenance Request form is used whenever there are problems report-
ed by the guest to the housekeeping department. Common problems for mainte-
nance are faulty equipment, electrical issues, broken furniture, TV not working
properly, etc.

DATE: MAINTENANCE REQUEST FORM

TIME COM- NATURE TIME OF
LODGED RECEIVED SIGNA-
ROOM NO. PLAINT OF COM- COMPLE-
BY BY TURE
LODGE PLAINT TION

3. Housekeeping Work Order Form

Housekeeping Work Order form is used when there are requests for
work to be done.
Work Order Details
Requested by: Department:
Contact Name: Contact Extension:
Custodial Department Request
Work Needed Check all apply
Shampoo
Sweep
Mop
Laundry
Iron
Equipment Discard
Date needed:
Building:
Room Number:
4. Guest Room Cleaning Checklist
The Guest Room Cleaning checklist is used by the housekeeping su-
pervisor to check, on a daily basis, how the cleaning service for every guest room
was done.
5. Lost and Found Slip
Lost and Found slip is an important document to keep track of records
for lost and found items.
6. Housekeeping Status Report
Housekeeping Status report is prepared by housekeeping depart-
ment and handed down to the front desk to give them an update as to the status
of each hotel room. The front desk then assigns rooms to arriving guests based on
the occupancy report.

PIVOT 4A CALABARZON
39
 D
Learning Task 1: DIRECTIONS: Identify the type of forms needed to prepare the
report for the following scenarios. Choose the letter of the correct answer. After
answering Choose at least 1 then create your own form. Write your answer on a
1/2 sheet of paper.
A. Housekeeping status report
B. Lost and found slip
C. Guest room cleaning checklist
D. Housekeeping work order form
E. Maintenance request form
F. Housekeeping attendant’s daily assignment sheet
1. A VIP guest requesting for a set-up of event in her room as she
celebrate her daughters 18th birthday.
2. A guest complaint about her lost cellphone and wallet in the bathroom early
in the morning.
3. Ms. Shally at room 163 reported a problem in her room about the faulty
shower.

E
Learning Task 2: DIRECTIONS: Pick a scenario for role playing. Let your family
members act as a guest. Take a video on how you communicate effectively with
the guest. Send your video to your teacher using social media (messenger) of
your video presentation. Use the rubric below to evaluate students work.
1. You meet someone in the hallway who ask you for information on how to re-
quest for laundry.
2. A guest has asked to borrow an item, but the only one currently avail-
able is defective. How can you explain it to the guest?
3. A guest asks you about the area’s main tourist attractions. Give him
the most information available.

Criteria Standard score

1. Role was played in a convincing manner. 5

2. Role play was well prepared. 5

3. The purpose was effective sustained 5

A
EXIT CARD (How Much Have You Learned?) Directions: On an index cards or a
clean sheet of paper complete the following prompts:
The most important thing I learned is:__________________________________________.
The things I still want to know more about is/are:______________________________.
The question/s I still have in mind is/are:______________________________________.

PIVOT 4A CALABARZON
40
 Work In Team Environment WEEK
Lesson 5
8
I
Since you are now familiar with those things that we are needing in the
world of household services its time for you to perform with a team. This lesson
covers the knowledge, skills, and attitudes in identifying role and responsibility
as a member of a team.

Basic concepts of team and team building

Central to most team building concepts is the ability to take a group
of individuals with a range of strengths and create a team. This article is
part of our stages of team development series based on the Strengths, Team-
work, Alignment and Results (STAR) team model. While every team and context
are different team building concepts provide a basis on which to develop your ap-
proach in developing a team.
The STAR team model suggests that effective teamwork in the work-
place happens when four aspects.
 Individual flourishes as they use and develop their Strengths.
 People come together building relationships that result in effective Teamwork.
 The team leader Aligns the team through effective communication of purpose,
so that individual strengths combine with teamwork to deliver the teams results.
 Together everyone achieves more as performance flows and Results that are
meaningful and rewarding to the team are achieved.
At this stage of beginning to develop a team you will have already used team
building techniques to form the team such as:
 Establishing the purpose of the team and agreeing the results the team needs
to produce.
 Identifying the tasks needed to be fulfilled .
 Allocating roles and responsibilities based on strengths.

Role of the Team

When teams are formed, it is normal for people to take different roles,
according to their position, ability or character type. Formal roles are the
external, defined positions that are associated with given responsibilities and
are usually allocated according to the position or ability of each person.
Five Functions of a Good Team:
1. Trust is the foundation of a good team.
2. Conflict Management
3. Commitment is a promise or firm decision to do something.
4. Accountability
5. Focusing on results

Objectives of the Team:

a.) To understand the importance of working as team and the impact of team
spirit on achieving organization;
b.) To enhance participants skills when practicing teamwork concepts in
housekeeping;
c.) To be able to use techniques for handling team interpersonal problems; and,
d.) To gain greater insight.

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41
Inter and Intra-Personal Relationship Among Guests and Colleagues
There are different interpersonal and intrapersonal skills that one
needs to master to be able to stand with the demands of the job in housekeeping.
According to Stephen Flore, a professor at the University of Central Florida, the
two skills have long been recognized as important factors to be successful in
school and in workplace.
Interpersonal relationship refers to something taking place between people
while Intrapersonal relationship is an interaction between members within
a group and the resultant influence on individual members. The abilities
and talents exist within the individual, which aids him or her in problem solving.
It refers also to something taking place inside one individual.

D
Learning Task 1: DIRECTIONS: Write TRUE if the statement is correct and
FALSE if it is incorrect. Write your answers on a 1/2 sheet of paper.
1. Commitment is a promise or firm decision to do something, or the fact
of promising something.
2. Interpersonal relationship is an interaction between a group and the re-
sultant influence on individual members.
3. Team is a process that develops cooperation and teamwork within a work unit.
4. Commitment is the foundation of a good team.
5. The team member aligns the team through effective communication of
purpose, so that individual strengths combine with teamwork to deliver the teams
results.

Work as a team member

Team Member is defined as a person belonging to a specific group of
people involved in attempting to achieve a common goal. For example, a
team member could be one of several institutional investors trading the as-
set markets together, or a business person working closely with others within
their company.
Conditions of Work Environment
Working conditions are at the core of paid work and employment
relationships. Working conditions are defined as the circumstances such as work-
ing hours, stress, degree of safety, or danger that affect the workplace.
The work environment comprises the physical, geographical location and the
immediate surroundings of a workplace (including factors like air quality, noise
level, etc.), as well as the perks and benefits associated with an employ-
ment. Improving the work environment and conditions contributes greatly to
the staff’s motivation, and subsequently to their performance. An improved
work environment and better work conditions can also reduce staff turnover
and the related costs.
Practice Safety, Good Housekeeping, and Quality Guidelines in Workplace
To maintain a safe and healthy workplace, housekeeping must be a priority.
According to the Canadian Centre for Occupational Health and Safety,
(CCOHS) poor housekeeping can present hidden hazards that may cause inci-
dents. CCOHS recommends establishing a workplace housekeeping program
that manages “the orderly storage and movement of materials from point of entry
to exit.” The center advises training employees on how to safely work with
the products around them.

PIVOT 4A CALABARZON
42
 Also, integrate housekeeping responsibilities into jobs by having workers
clean up as they go during shifts by removing waste and unused materials and
inspecting their work area to ensure cleanup was properly completed.
Additional tips include:
1. Ensure all spills are immediately cleaned up. Replace worn, ripped and
damaged flooring and place anti-slip flooring in areas that cannot continually
be cleaned, such as an entrance.
2. Maintain clean light fixtures to improve lighting efficiency.
3. Keep aisles and stairways clear. Consider installing warning signs and mirrors
to help improve sight lines in blind corners.
4. Regularly inspect, clean and repair all tools. Do not use damaged tools.

D
Learning Task 2: DIRECTIONS: Identify the word being described on the follow-
ing statement. Write your answer on a 1/2 sheet of paper.
a.) Team b.) working condition c.) workplace environment
d.) team member e.) CCOHS f.) working environment
g.) COST h.) Employment contract
1. The center who advises training employees on how to safely work with
the products around them.
2. It comprises the physical, geographical location and the immediate surround-
ings of a workplace.
3. It is defined as a person belonging to a specific group of people involved
in attempting to achieve a common goal.
4. The agreement binding both the employer and the employee.
5. It defined as the circumstances such as working hours, stress, degree of safety,
or danger that affect the workplace.

E
Learning Task 3: DIRECTIONS: Read and study the script on how to ac-
cept and make reservation. Choose one family member in your house to do the
activity with you. Let him/her be the guest in the situation you have chosen.
Take a video clip of the chosen situation and send the video to your teacher
through messenger if any. To those who don’t have any gadget to take video, you
will write your own script on how to accept and make reservation.
Take note: Follow the criteria given after the script.

Scoring Criteria 5 4 3 2 1
Relates to audience
Provides a fluent rendition of situation
Role-Plays situation with feeling and expression
Varies intonation
Presents Character appropriately
Gives the situation its full range
Shows confidence

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43
 MAKING RESERVATIONS
Receptionist: Good morning. Welcome to the Grand Woodward Hotel.
Client: Hi, good morning. I’d like to make a reservation for the 2 nd week of the
month in January. Do you have any vacancies?
R: Yes ma’am, we have several rooms available for that particular month. And
what is the exact date of your arrival?
C: Maybe 7th day of January
R: How many are you and how long will you be staying?
C:We’re 2 and will be staying for 3 nights.
R: And would you like a room with twin beds or a double bed?
C: A double bed, please.
R: Great. And would you prefer to have a room with a view of the ocean?
C: If that type of room is available, I would love to have an ocean view. What’s rate
for the room?
R: Your room is two thousand nine hundred ninety five pesos per night. Now what
name will the reservation be listed under?
C: Zamantha Conception
R: Could you spell out your last name for me, please?
C: Sure. C-O-N-C-E-P-T-I-O-N-
R: My I have your cellphone number so that we can reach you as well as your
credit card number for reservation?
C: Yes, my cell phone number is 0971-654-23-44 and my credit card number is
987654321 under my name Zamantha M. Conception
R: Alright, Ms. Conception, your reservation has been made for the seventh of
January for a room with a double bed and view of the ocean. Check –in is at 2
o’clock. If you have any other questions, please do not hesitate to call us.
C: Great, thank you so much.
R: My pleasure. We’ll see you in January, Ms. Conception. Have a nice day.

A
EXIT CARD (How Much Have You Learned?) Directions: On an index
cards or a clean sheet of paper complete the following prompts:
The most important thing I learned is:__________________________________________.
The things I still want to know more about is/are:______________________________.
The question/s I still have in mind is/are:______________________________________.

PIVOT 4A CALABARZON
44
 45
PIVOT 4A CALABARZON
6. End
7. End
8. Beginning
Learning Task 1 page 10 9. End
10. End
1. Vacuum Cleaner
2. Broom Learning Task 1 page 42
3. Bucket 1. True
4. Dustpan 2. False
5. Sponge 3. False
6. Dishcloth 4. False
7. Gloves 5. True
8. Water hose
9. Floor buffer Learning task 2 page 43
10. Water 1. E
2. F
Learning Task 4 page 14 3. A
1. Solvent cleaner 4. H
2. Polishes 5. B
3. Deodorant
4. Acid cleaner
Learning Task 5 page 15
1. Alkaline Cleaner
2. Soap detergent
3. Deodorants
4. Polishes
5. Cleaning
6. Laundry Aids
7. Sanitizing
8. Synthetic
9. Acid cleaner
10. Disinfectants
Learning Task 1 page 19
1. 8.818 lbs.
2. 53.6 F
3. 200 days
Learning Task 2 page 20
1. 450
2. 16
3. 32
Learning Task 5 page 22
1. Beginning
2. Beginning
3. End
4. End
5. Beginning
Answer Key
 References

Custodio, Cecilia S. et al HOUSEHOLD SERVICES K to 12 – Technology and Livelihood

Education
Raagas , Esther V. 2020). Technology and Livelihood Education – Household
Services 7 Module 1: Use and Maintain Cleaning Materials, Tools, and
Equipment First Edition.
Esoy, Anito Jr. T, et al (2020). Technology and Livelihood Education – Household
Services 7 Module 2: Perform Mensuration and Calculation First Edition .
Flores, Analyn C. (2020). Technology and Livelihood Education – Household
Services 7 Module 4: Practice Occupational Health and Safety Procedures
First Edition
Sarial, Melody S. (2020). Technology and Livelihood Education – Household
Services 7 Module 5: Participate in Workplace Communication First Edition.
Esoy, Anito Jr. T, (2020). Technology and Livelihood Education – Household
Services 7 Module 6: Work in Team Environment First Edition.
https://tinyurl.com/5duft8tm
https://tinyurl.com/yrwuzd4k
https://tinyurl.com/cbcu6wdt
https://www.scribd.com/document/94530685/Role-Playing-Rubric
Urbiztondo, Laarni A. Housekeeping. Manila, Philippines: REX Book Store, 2016.
Fuller, Alison, et al. Workplace Learning in Context, Routledge. 2004.
The Happy Manager. “Team Building Concepts.” APEX Leadership LTD. https://
thehappy-manager.com/articles/team-building-concepts(accessed June 18,
2020).
LinkedIn.“Build an effective team to achieve your goals and objectives”.
https://www.linkedin.com/pulse/20141014050236-138725871-built-a-
team-toachieve-your-goals-and-objectives(accessed June 19, 2020)
Safety+Health Magazine. “Practice good housekeeping in the workplace”.
https://www.safetyandhealthmagazine.com/articles/9287-practice- g o o d
housekeeping-in-the-workplace (accessed June 20, 2020)

PIVOT 4A CALABARZON
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 PIVOT 4A CALABARZON
47
Para sa mga katanungan o puna, sumulat o tumawag sa:

Department of Education Region 4A CALABARZON

Office Address: Gate 2, Karangalan Village, Cainta, Rizal

Landline: 02-8682-5773, locals 420/421

https://tinyurl.com/Concerns-on-PIVOT4A-SLMs