1

AXUM POLYTECHCOLLEGE AND TIGRAY ART COLLEGE

Sector: culture, sport and tourism

Occupation:-Tourism Service Level -I: Year -I

Teaching, Training and Learning Material (TTLM)

Unit of competency: clean premises and equipment

Module title: Cleaning premises and equipment

TTLM CODE: CST TUS1 M04 0917

LG CODE:CST TUS11-4 0917

Nominal duration: 21hours

Price: 28.88 birr

Tourism enriches culture

 2

INTRODUCTION

Welcome to the module in cleaning premises and equipment’s. It contains training materials and
activities for you to complete the unit of competency “select and set up equipment’s and materials,
clean wet and dry areas and associated equipment’s, maintain and store cleaning equipment and chemicals,
reduce negative environmental impacts.
It is one of the specialized and core Modules at national certificate level II (NCL II).
You are required to go through a series of learning activities in order to complete each
learning out-come of the module .In each learning out-com e there are information sheet,
self check with model answer, operation sheet and job sheet at the last (reference materials
for further reading to help you better understand the required activities).Follow these
activities on your own and answer the self check at the end of each information sheet. You
may get model answer sheet at the end of each self check (get one from your trainer or
facilitator)to check your answer for each self check. If you have questions do not hesitate to
ask your facilitator (assistance).This module is prepared to help you achieve the required
competency cleaning premises and equipment’s will be the source of information for you to
acquire knowledge and skill in this particular trade with minimum help from your instructor.
With the aid of this material you will be acquire the competency independently and at your
own place.

Take to your trainer and agree on how you will both organize the training of this unit. Read
through the learning guide carefully. It is divided in to three sections which cover all the skills and
knowledge you need to successfully complete this module. 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; that is:-
Summary of Learning Outcomes: After completing this learning guide, you should be able
to:

1. Select and set up equipment’s and materials

2. Clean wet and dry areas and associated equipment
3. Maintain and store cleaning equipment and chemicals
4. Reduce negative environmental impacts
How to Use this TTLM

o Read through the Learning Guide carefully. It is divided into five sections that
cover all the skills and knowledge that you need.
o Read Information Sheets and complete the Self-Check at the end of each
section to check your progress
o Read and make sure to Practice the activities in the Operation Sheets. Ask
your trainer to show you the correct way to do things or talk to more
experienced person for guidance.
o When you are ready, ask your trainer for institutional assessment and provide
you with feedback from your performance.

Tourism enriches culture

 3

LEARNING GUIDE

Learning Activities Special Instructions/Resources

Read topics & sub topics on select and set up Refer to Information Sheet #1
equipment and chemicals
Answer Self-Check # 1 Compare your answers with Model Answer
#1
Read topic and sub topic clean wet and dry Refer to Information Sheet #2
areas and associated equipment
Answer Self-Check # 2 Compare your answers with Model Answer
#2
Read topic & subtopic maintain and store Refer to Information Sheet #3
cleaning equipment and chemicals
Answer Self-Check # 3 Compare your answers with Model Answer
#3
Read topic and sub topic reduce negative Refer to information sheet #4
environmental impacts

Tourism enriches culture

 4

Information sheet#1
LO 1. Select and set up equipment’s and materials
Why is cleaning important?
First impressions are very important in the hospitality industry.If the public areas
of a business are clean, visitors will be able to relax and enjoy themselves. They
will want to return or recommend the venue to others. If any areas are not clean,
guests will see this straight away and not want to stay or recommend the
hotel/tourism organization to other people.

Public areas are every area that is not a guest room or the kitchen and where a
visitor or guest can go.

Public areas include:

 Restaurants and bars

 Storage areas
 lifts and
 hallways
 lounges and lobbies
 swimming pool area
 Public and staff toilets.
There are certain tourism equipment’s and premises. Tourism premises includes
buildings for offices in tour operations, travel agents, car rental companies, hotels,
travel and tourism consultancies, freelance and association tourist tour guides
and others.

Tourism equipment’s includes

 Vehicles for tour operations, car rental companies

 Camping equipment’s
 Office equipment’s (computer, printer, tables, chairs, cabinets
 Mirrors and glasses

Tourism enriches culture

 5

1.1 Select equipment and materials

A fundamental part of running a Hospitality and tourism establishment is keeping
it hygienically clean. Tourism industry needs a cleanliness and tidiness. This helps
to ensure that laws relating to hygiene are being complied and the establishment
is aesthetically pleasing to the public eye.

How well both the premises and equipment are cleaned and maintained depends
on the following factors:

 the frequency of cleaning

 how thoroughly areas and equipment are cleaned
 The location of area.

It is important first to select cleaning equipment’s according to the cleaning to be

undertaken. Before cleaning begins all equipment and chemicals required should
be chosen in accordance with the areas being cleaned. Assembling the equipment
and products required on a portable system such as a trolley allows the job to be
completed efficiently without stopping to find other pieces of equipment or
chemicals.

Cleaning equipment:-There are many different types of cleaning equipment

and each piece has a special purpose. The cleaning equipment used depends on
what areas a business has and what they are made of.

The cleaner’s trolley

A cleaner has a trolley to hold all the equipment and cleaning products that are
needed for cleaning tasks so they can easily be moved around.

Tourism enriches culture

 6

There are manual and electrically operated cleaning equipment’s.

Manual cleaning equipment’s

Item Purpose
Microfiber cleaning cloths and pads For general cleaning. Very small
synthetic (not natural) fibers catch the
dirt. No chemicals are required. Just
rinse out after use.

Brooms For sweeping dirt and other rubbish

off floors and other surfaces, both
inside and outside.

Buckets Hold water and cleaning products

when mopping or other cleaning.
Mop buckets have rollers to squeeze
water from the mop head.

Cleaning cloths For wiping and polishing wet or dry

hard surfaces such as benches,
furniture and washbasins.

Cleaning safety sign To warn people that cleaning is in

progress or there is a cleaning hazard,
such as wet floors.

Tourism enriches culture

 7

Dusters For cleaning surfaces where there is

dust, light dirt or cobwebs.
Extender handles let you dust up high.

Dustpan and brush For sweeping up small spills and

collecting dust and dirt swept into a
pile.

Mops For washing smooth floors such as

tiles or vinyl with water after
sweeping or vacuuming.

Scrubbing brushes To scrub off dirt where it is hard to

remove.
Scrubbing brushes could include:
 carpet brush
 sink brush
 Wall brush.

Toilet brush Used ONLY to clean toilets. Must NOT

be used for anything else.

Tourism enriches culture

 8

Window squeegee mop To clean windows.

Disposable gloves Wear when cleaning and handling

chemicals to protect your hands.

Rubbish bin and heavy-duty bags For putting food and other waste in
before it is collected.

Cleaner’s sink A sink where you can fill and empty

buckets and wash mops.
It usually has a grate over the top to
rest the buckets while they are being
filled, and a chemical trap.

Tourism enriches culture

 9

1.2 Check equipment before you start work

Before you start work, check the equipment and other items. Make sure that:
 there are no jagged parts or sharp edges
 the equipment looks clean and presentable
 buckets do not leak, are not smelly and have secure handles
 you have enough cleaning cloths, disposable gloves and other supplies so
you don’t run out before your shift ends
 you have the right tools and attachments for your tasks – you will waste
time and effort if you have to go back to the storeroom
 the electrical equipment does not have frayed cords or exposed wires
 Any battery-operated equipment is fully charged.

Care of cleaning equipment

Take care of cleaning equipment and keep it clean, so the equipment stays in good
working order.
Equipment should be cleaned after every use so that dirt from a previous task is
not transferred (moved) on to another surface.
Every workplace will have its own procedures, but here are some general
guidelines.

Equipment Care
Vacuum cleaner Empty the dust bag at the end of the shift or replace the
bag if necessary.
If you are using a wet/dry vacuum cleaner you will need
to empty the liquid, dirt and debris.

Tourism enriches culture

 10

Wipe the outside of the machine and its attachments with

a damp soft cloth.
Tidy the electrical cord to avoid kinks.
Replace the filters regularly – follow the manufacturer's
instructions.
Brooms and brushes Shake the bristles clean.
Sometimes wash them in hot soapy water and leave them
to air dry.
Washing mops Wash in hot soapy water, rinse thoroughly, sanitize,
squeeze dry, then hang up to air dry.
Polishing mops Regularly remove fluff and rinse mops in a solvent to
remove polish.
Dusters and cloths Shake thoroughly outside.
Wash in hot soapy water and hang up to air dry OR follow
the manufacturer’s instructions.
Buckets Wash thoroughly after each use with hot soapy water and
leave to air dry.
Clean around the rollers on mop buckets to remove mop
fibers and other dirt.
Other electrical After each use, wipe the outside clean.
equipment Store the power cord correctly.
Clean the inside and all the attachments on a regular basis
– follow the manufacturer's instructions

1.3 Select and prepare suitable cleaning agents and chemicals

Cleaning products/chemicals

There are many different types of cleaning products. Different products are used
for different purposes. Your workplace supervisor will tell you which cleaning
products to use for each cleaning task and how to use the products properly and
safely.
Cleaning products can be dangerous chemicals. Always follow the manufacturer’s
instructions and wear correct PPE. They may have different brand names.

Before starting to clean it is important to select the cleaning agentsaccording to

their suitability for the cleaning to be undertaken. It is crucial to select the correct
cleaning chemical to produce a hygienically clean establishment. Prior to using

Tourism enriches culture

 11

the chemical, check whether it can be harmful to the user and or environment.
This information may be obtained from the manufacturers’ instructions.

Cleaning agents can be wet and dry. Cleaning products typically used in
hospitality establishments include:

Type of cleaner Use

Abrasive cleaners Used for scouring and cleaning ceramic or enamel
surfaces e.g. toilet bowl or shower basin. Don’t use on
surfaces that scratch easily.
They can be hard to rinse away, so wipe and rinse as
soon as possible after you use them.
Detergents Come in different strengths, so always follow dilution
instructions on the label.
Some detergents are for heavy-duty cleaning e.g. fat,
grease and oil on steel, most plastics, glass, ceramics
and concrete.
Solvent cleaners Used to dissolve heavy grease and oil, but can damage
surfaces such as leather. Rinse the surface thoroughly
after cleaning with a solvent.

Chlorine or bleach Used to disinfect, bleach and deodorize.

They can attack rubber, plastic and aluminum.
They should never be mixed with toilet cleaners or
ammonia as they will give off toxic fumes.
Disinfectants Used to destroy germs. They should be used in toilet,
bathroom and change areas.
sanitizers Used to reduce germs on a surface. Use them on food
preparation surfaces.
Deodorizers Used to cover up or get rid of unpleasant smells. They
are often aerosols. You should spray only a little so
they don’t overpower.
Specialist cleaning Used for a specific cleaning task e.g. removing carpet
agents stains, or cleaning windows and glass, stainless steel,
leather, timber or rubbish bins.
Spot cleaning Used to clean stains from small areas that other
agents chemicals generally can’t remove.
pesticides remove or kill pests, e.g. rats, mice and cockroaches

Tourism enriches culture

 12

Many of the chemicals listed above are available in either wet or dry forms.

Preparing cleaning chemicals

Manufacturers’ instructions and recommendations should be followed carefully

when using chemicals. These instructions are often found on packaging but
detailed information can also be found on Material Safety Data Sheets (MSDS).
Users will obtain safety pointers, correct dilution guidelines and what type of
surface the cleaner may be used on.

When selecting cleaning agents it must be according to the relevant manufacturer

and OHS and environmental requirements. This may include:

 enterprise policies and procedures related to cleaning operations and

disposal of used chemicals
 general workplace safety procedures (camping grounds)
 correct use of manual handling techniques
 use of hazardous substances and storage requirements
 enterprise security procedures

1.4. Select and Use Protective Clothing/equipment

Personal protective equipment (PPE)

Personal protective equipment (PPE) is clothing and equipment that you wear or
use to make sure you are safe in the workplace, such as when you are using
cleaning products.Items that could be worn as protective clothing include:

 non-slip shoes or waterproof boots

 thick rubber gloves
 Goggles/glasses and face masks
 overalls
 Rubber aprons.
 Jackets
 Gloves
 waterproof clothing and footwear
 headwear
 breathing apparatus or masks

Tourism enriches culture

 13

When using potentially harmful cleaning chemicals it is essential that appropriate

protective clothing is worn.

SELF CHEK#1

Match the following items

AB

1. restaurant and barsA. public areas

2. tourism equipment’sB. used only to clean toilet
3. for sweeping dirt and other rubbish of floorsC. DUST PAN AND BRUSH
4. toilet brushD. brooms
5. for sweeping upsmall spills E. camping equipment’s
6. what rare tourism premises
7. What are tourism equipment’s?

Tourism enriches culture

 14

Answer
1) A
2) E
3) D
4) B
5) C

1. Tourism premises are buildings for offices in tour operations, travel agents, car
rental companies, hotels, travel and tourism consultancies, freelance, and association
tourist guides and others.

2. TEs are vehicles for tour operations, car rental companies, camping equipment’s,
office equipment’s (computer, printer, tables, chairs, cabinets), mirrors and glass

INFORMATION SHEET #2

LO2. Clean wet and dry areas and associated equipment

2.1 Scheduling and performing cleaning tasks.
Cleaning is part of the regular routine of a hospitality business rather than
something that happens when people feel like it. A well organized business has a
list of when everything needs to be cleaned and who is going to do it. Without it,
things might not get cleaned often enough.
This list is called a cleaning schedule. It tells you:
 Whatto clean?
 Whento clean it?
 Howto clean it?
 Whocleans it?

Tourism enriches culture

 15

Cleaning schedule

Cleaning tasks are timed to cause the least amount of inconvenience for guests.
For example, don’t vacuum around guests while they are eating their breakfast.
Also don’t clean their rooms while they are still in them, unless they ask you to do
so.
2.2 Prepare wet and dry areas to be cleaned and identify any hazards.

Most businesses have their own written procedures that describe how you should
clean. You will also be shown how to do each task. If you are not sure what to do,
ask!
In this section you will be given some guidelines for common cleaning tasks.
Remember that each workplace is a little different and will have its own way of
doing things.

The basic processes

There are two basic processes used in professional cleaning.
Cleaning
Cleaning means getting rid of the dirt and debris you can see. This could be
grease, food scraps, dust or something spilt. Cleaning may be done by sweeping,
dusting, scrubbing, vacuuming, mopping or wiping a surface or item.
However, there may still be germs on the surface, so you might need to take
another step called sanitizing.
Sanitizing
Sanitizing means reducing the number germs by spraying, rinsing or wiping the
surface or item with a germ-killer, called a sanitizer. This is particularly important

Tourism enriches culture

 16

for areas that people touch, such as bathrooms. Sanitizing can be done using a
cleaning chemical or heat.
Wet and dry areas to be cleaned includes:
 bathrooms
 bedrooms
 kitchens
 balconies
 private lounge areas
 internal and external public areas
 function rooms
 storage areas
Identify and report hazards
Some possible hazards or dangers that you could find when you are cleaning in a
hospitality business are:
 Liquids spilt on the floor, such as water, oil or cleaning products
 Washing electrical equipment without turning it off and unplugging it
 Human waste, vomit, blood, used condoms and used bandages in bins
 spillages
 breakages, including broken glass
 wet or slippery surfaces
 broken or damaged furniture
 fumes
 needles and syringes
 plastic bags and bottles
 sharp objects, including knives and skewers
 surgical dressings
 fat and oil
 heated utensils and surfaces
 sharp food scraps, including bones and crustacean shells

2.3 Preparation for cleaning

 Wear the correct PPE for the job.
 Choose the correct equipment and products for the task.
 Put up ‘Cleaning in Progress’ signs.
 Put up barriers to stop people going into the area e.g. furniture across a
doorway,or put the cleaning trolley across the doorway.

Tourism enriches culture

 17

 Pre-clean if necessary by removing dirt and things you can see, e.g.
sweep floors or wipe food waste from benches.

Cleaning in Progress’ sign

2.4Use equipment correctly and safely.

Use cleaning equipment safely
If you are not sure how to use a piece of equipment, ask a workmate or your
supervisor before you begin the task. If you forget, ask again.
If you don’t know how to use equipment properly, you might:
 injure yourself
 injure other people
 Damage the equipment and whatever you are cleaning.

Tourism enriches culture

 18

Guidelines for using cleaning products safely

I. Store all cleaning products in a locked storeroom or safe place.
II. Use the correct PPE when you handle chemicals, so that you don’t splash or
spill it on your skin, eyes or clothes.
III. Put all cleaning products back in the correct place after you have finished
using them.
IV. Don’t use toxic chemicals near food. Clear the food from work areas before
you start cleaning. If chemicals splash onto food, the food must be destroyed.
V. Never light a cigarette or a match near chemicals or chemical storage areas.
VI. Never smell a chemical, because you might burn inside your nose or faint.
VII. Follow the manufacturer’s instructions exactly when you are diluting
chemicals (mixing them with water).
VIII. Always put the chemical into water rather than water into the chemical to
avoid splashing.
IX. Use the correct lifting method for heavy containers of chemicals. Bend from
your knees, not from your back. Or ask someone to help you.
X. Always read warning signs or labels about cleaning products. There might
be a label on the container or a notice where the products are kept.
XI. Know where the MSDSs (Material Safety Data Sheets) are kept, and how to
use them. MSDSs are the manufacturer’s information about each chemical.
They tell you:
 what a chemical is made from
 if it is hazardous
 how to handle it safely
 First aid instructions if you are exposed to it.

Self –check #2
match the ff items
A B
1) Get rid of the dirt A. cleaning
2) Reducing the number of germs B. sanitizing
3) Wet and dry areas to be cleaned C. bathrooms

Tourism enriches culture

 19

Answer
1) B
2) C
3) A

1. What are the main points included in the cleaning schedule?

2. What would be the problems if you use cleaning equipment that you do not
know how to use?
3. What are MSDSs and what information can we get from these?
4. What barriers can we put in advance when a cleaner wants to clean.

INFORMATION SHEET #3

LO3.Maintain and store cleaning equipment and chemicals

3.1 Clan cleaning equipment

After using equipment it needs to be cleaned. Cleaning must be performed

according to the enterprise requirements and manufacturer instructions.
Take care of cleaning equipment and keep it clean, so the equipment stays in good
working order. Equipment should be cleaned after every use so that dirt from a
previous task is not transferred (moved) on to another surface.
3.2 Carrying out or arrangingroutine maintenance
In day to day work activities there might be certain equipment faults. Basic and
minor equipment faults and damage needs to be maintained regularly by the first
instance user. Some common routine maintenance includes:

 wiping down and cleaning

 washing and rinsing
 sanitising
 drying out
 dismantling and reassembling
 proper cleaning of camping grounds
 emptying

Tourism enriches culture

 20

3.3Identify and reportequipment faults

Sometimes there might be major equipment faults which are difficult to be
maintained by the user. In such cases it is important to report the damages or
faults to your superior or any designated organ according to the enterprise
procedures.
If you notice something wrong, don’t use the equipment. Report it to your
supervisor immediately.

Some common equipment faults includes:

 Breakdowns of machine and equipment’s e.g. vehicle, camping equipment’s,
office machines such as computer, printer etc...
 damage to parts, surfaces, electrical cords and connections
 broken switch
 broken accessories
 broken handles

3.2 Store equipment

It is important to take care of the different cleaning equipment’s. An important

system to properly handle the equipment’s is to store them in an appropriate way.
Equipment’s must be stored in the designated area and in a condition ready for
re-use.

Self check #3

1. What is the importance of cleaning “cleaning equipment’s”?

2. What are the common equipment faults?

Tourism enriches culture

 21

INFORMATION SHEET #4

LO4: Reduce Negative Environmental Impacts

4.1 Use Resources Efficiently

Efficiency is about using less resource to produce the same outcome. The most
common environmental and resources efficiency issues are

 Energy
 Water
 Pollutants
 Waste
 Chemicals

When cleaning premises and equipments of tourism it is important to use

resourcesefficiently. For the efficient and sustainable use of resources it is
important to follow the following 3rs and1B.

1. Reduce
2. Reuse
3. Recycle
4. Buy recycled

Don’t waste water

 Don’t leave taps running when you are not using them.
 Rinse by filling up another container with clean water rather than rinsing under running water.
 If any taps are dripping, let your supervisor know so they can be fixed.
 Only use as much water as you need. If you only need to wash a small thing, don’t fill the sink full.
 Use cold water rather than hot if possible as this will save electricity.
 If you are using a hose to wash down outside areas, use a trigger nozzle

4.2 Safe use, storage and disposal of cleaning chemicals

Safe use and storage of cleaning chemicals

When using and storing cleaning chemicals the Occupational Health and Safety Act
and Environmental requirements must be followed precisely as these chemicals are
potentially harmful to humans and to the environment.

Tourism enriches culture

 22

The following steps are a basic outline of how to handle chemicals:

 Carefully follow manufacturer’s instructions, recommendations and

guidelines.
 Store chemicals in a locked cupboard in original packaging.
 Follow dilution instructions recommended on packaging.
 When necessary wear protective clothing and wipe up spills and drips
straight away.
 If injury or illness occurs, follow first aid procedures quickly and efficiently.
 Unless manufacturers’ instructions state otherwise, dispose of chemicals in
clean sealed containers into a garbage receptacle. Chemicals should never
be poured down the sink.

Disposal of hazardous waste

After following the 3r safely dispose used resources especially hazardous
chemicals to minimize negative environmental impacts. Some things used in the
hospitality industry must be disposed of (got rid of) properly or they can damage
the environment (the land, sea, water and air) and cause pollution. Some examples
are:

 cleaning chemicals
 corrosive products such as oven and drain cleaners
 used cooking oils
 aerosol containers
 insecticides and pesticides such as mouse bait
 Flammable products.
These substances must never be poured down a sink or a gully trap, put into
storm water drains or thrown out with normal rubbish.

Reduce use of chemicals

Many chemicals can’t be put into normal rubbish bins or tipped down drains.
Your workplace will have its own guidelines for disposing of toxic products
safely. Best of all is if the workplace tries to use fewer and less harmful
chemicals, such as:
 using microfiber cleaning products that don’t need chemicals
 using cleaning products that are not toxic

Tourism enriches culture

 23

 using spray bottles rather than aerosol sprays

 Using environmentally friendly methods to remove pests, such as mouse
traps instead of bait, and insect screens on windows.

Disposal of hazardous waste

Hazardous waste How to dispose of it

Unwanted concentrated chemicals,
aerosol sprays and empty chemical
containers
Diluted chemicals e.g. used cleaning
water
Used cooking oil and grease
Your workplace should have them
collected by a licensed industrial
waste company who will dispose of
them safely.
Pour it down a cleaner’s sink with a
chemical waste trap that feeds into
the sewer system, not the storm
water.
Your workplace should have it
collected in a special kitchen grease
trap and use a licensed company to
take it away.

Self check #4

CHOOSE THE CORRECT ANSWER

1) The most common environmental and resources efficiency issues are

A) Energy B) Chemicals C) waste D) all
2) For the efficient and sustainable use of resources it is important to follow
the following 3rs. A) recycle B) reduce C) reuse D) all
3) Many chemicals can’t be put into normal rubbish bins or tipped down
drains. A) true B) false
4) What are the basic steps to handle chemicals?
5) What are the important steps that we must follow to efficiently use
resource.
Answer

Tourism enriches culture

 24

1) D
2) D
3) A

THE END

Tourism enriches culture