List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.
Elements describe the essential outcomes.
Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Prepare for room servicing.
1.1.Identify rooms requiring service from information supplied.
1.2.Select and prepare room servicing equipment and cleaning agents according to work schedule and product instructions.
1.3.Identify supplies for trolleys and select or order in sufficient numbers.
1.4.Load trolleys safely with adequate supplies.
1.5.Access rooms according to organisational customer service and security procedures.
2. Make up beds.
2.1.Strip beds and mattresses and check pillows and linen for stains and damage.
2.2.Replace stained and damaged linen according to organisational standards.
3. Clean rooms.
3.1.Select and use cleaning agents or chemicals for specific areas, surfaces and equipment, according to manufacturer recommendations, work health and safety and organisational procedures.
3.2.Clean rooms in logical order and with minimum disruption to guests.
3.3.Identify and respond to hazards.
3.4.Reduce negative environmental impacts through efficient use of energy, water and other resources.
3.5.Identify pests and take appropriate action.
4. Organise rooms.
4.1.Check and reset furniture, fixtures and fittings.
4.2.Check and replenish or replace room supplies.
4.3.Collect and store guest items left in vacated rooms.
5. Check rooms.
5.1.Identify room defects, damaged items or suspicious items or occurrences.
5.2.Report items for follow-up by maintenance teams.
5.3.Check all aspects of room set-up and cleanliness prior to leaving.
6. Check and store trolleys and equipment.
6.1.Clean trolleys and store equipment after use.
6.2.Safely dispose of all waste and hazardous substances according to environmental requirements.
6.3.Check supplies and replenish or reorder according to organisational procedures.
Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:
select required supplies and correctly load cleaning trolley to service a minimum of ten guest rooms according to organisational requirements
demonstrate correct procedure to complete the following tasks according to organisational standards:
make up bed
check and re-set room furniture, fitting and fixtures
replenish guest room supplies
identify and report room defects and damaged items for maintenance
select and safely use cleaning agents and equipment to clean and prepare each of the following wet and dry areas:
storage areas, wardrobes, cupboards, and drawers
demonstrate procedure for reporting suspicious items or occurrences according to organisational requirements
complete above servicing tasks to required standards while:
conserving resources in the servicing process
disposing or recycling waste
using correct manual-handling techniques
using hygienic work practices
working within commercially-realistic timeframes.
Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:
cleaning chemicals, equipment and procedures for wet and dry surfaces and materials:
agents for specialised surfaces
spot cleaning agents
types of protective clothing used for different cleaning tasks
safe manual-handling techniques:
security and safety issues for guest rooms:
handling of guest property
appropriate interactions with guests
room access and departure
legal obligations (duty of care)
safe handling requirements for hazardous cleaning products:
use of safety data sheets (SDS)
disposal of waste and surplus cleaning products
hygiene procedures and requirements:
hygiene responsibilities of cleaning staff and hygienic personal contact with food and food contact surfaces
hygiene hazards for room cleaning
hygienic cleaning practices that prevent:
hygiene risks to customer and self
cross-contamination of bacteria from bathroom or bedroom areas to mini-bar or kitchen areas
potential food contamination by cleaning food contact surfaces with clean tea towels and cleaning cloths
transmission of airborne illnesses
ways of minimising negative environmental impacts in the cleaning process:
resource conservation â€“ energy and water
presentation standards for guest rooms.
Skills must be demonstrated in an operational commercial accommodation environment. This can be:
an industry workplace
a simulated industry environment.
Assessment must ensure access to:
lamps and light fittings
mini-bar or refrigerator
shower, bath or spa
vanity unit and hand basin
wardrobe and coat hangers
various guest rooms with different sized beds
towels and bathrobes
bed linen and pillows
compendium, stationery and pens
door signage and door stoppers
electric kettles or jugs
guest literature and information
iron and ironing board
laundry bags and lists
radio or alarm clock
tea and coffee making facilities
waste paper bin and liners
electrically operated equipment:
range of cloths:
trolley for transporting cleaning supplies
cleaning agents and chemicals for hard and soft surfaces:
agents for specialised surfaces:
spot cleaning agents
personal protective clothing and equipment:
waterproof clothing and footwear
guest rooms to be cleaned, that include a range of different hard and soft surfaces
equipment/supply checklists for cleaning trollies
equipment manufacturer instructions
maintenance reporting procedures
product manufacturer instructions
procedures for cleaning premises and equipment
procedures for reporting suspicious items or occurrences
room servicing schedules.
Assessors must satisfy the Standards for Registered Training Organisationsâ€™ requirements for assessors; and:
have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency.