Assessor Resource

SITHACS003
Prepare rooms for guests

Assessment tool

Version 1.0
Issue Date: October 2018


This unit describes the performance outcomes, skills and knowledge required to clean and prepare rooms, including bedrooms and bathrooms, in an accommodation establishment. It requires the ability to set up cleaning equipment and trolleys and to safely clean guest rooms using resources efficiently to reduce negative environmental impacts.

The unit applies to housekeeping attendants in commercial accommodation establishments. They work under supervision and usually as part of a team.

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)



Evidence Required

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

PERFORMANCE CRITERIA

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:

bathroom

bedroom

lounge area

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

deodorisers

disinfectants

spot cleaning agents

pesticides

types of protective clothing used for different cleaning tasks

safe manual-handling techniques:

carrying

lifting

pulling

pushing

security and safety issues for guest rooms:

handling of guest property

appropriate interactions with guests

room access and departure

privacy considerations

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 – energy and water

waste disposal

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:

fixtures:

chairs

desks

lamps and light fittings

mini-bar or refrigerator

shower, bath or spa

vanity unit and hand basin

toilet

soft furnishings

telephone

television

wall mirrors

wardrobe and coat hangers

various guest rooms with different sized beds

small equipment:

bathroom supplies:

toilet rolls

tissues

towels and bathrobes

various toiletries

bed linen and pillows

compendium, stationery and pens

crockery

cutlery

door signage and door stoppers

electric kettles or jugs

fire extinguishers

glassware

guest literature and information

hair dryers

iron and ironing board

laundry bags and lists

radio or alarm clock

tea and coffee making facilities

waste paper bin and liners

cleaning equipment:

electrically operated equipment:

polishers

scrubbers

vacuum cleaners

garbage receptacles

manual equipment:

brushes

buckets

dusters

mops

pans

toilet brushes

range of cloths:

dry

dusting

lint-free

polishing

wet

trolley for transporting cleaning supplies

cleaning agents and chemicals for hard and soft surfaces:

acid-based products

agents for specialised surfaces:

glass

wood

cream cleansers

deodorisers

disinfectants

laundry detergent

multi-surface cleaners

sanitisers

spot cleaning agents

pesticides

personal protective clothing and equipment:

aprons

gloves

headwear

jackets

overalls

waterproof clothing and footwear

guest rooms to be cleaned, that include a range of different hard and soft surfaces

organisational specifications:

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 Organisations’ 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.


Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assingnment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)


Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

ELEMENTS

PERFORMANCE CRITERIA

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.

Specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included.

Range is restricted to essential operating conditions and any other variables essential to the work environment.

Work health and safety procedures must include:

information on hazardous substances and storage requirements

use of safe manual-handling techniques

SDS.

Organisational procedures must include:

hygienic personal contact with food and food contact surfaces

hygienic cleaning practices:

cleaning food contact surfaces with clean tea towels and cleaning cloths

preventing cross-contamination of bacteria from bathroom or bedroom areas to mini-bar or kitchen areas

use of personal protective equipment.

Hazards must include:

breakages

heated utensils and surfaces

human waste

sharp items:

knives

needles and syringes

surgical dressings

wet or slippery surfaces.

Furniture, fixtures and fittings must include:

desks

floor surfaces

light fittings

mirrors and glassware

refrigerators

shelving

soft furnishings

telephones

televisions

wardrobes.

Room supplies must include:

bathroom supplies

discretionary supplies and gifts

coffee and tea supplies

crockery, cutlery and glassware

digital equipment

kitchen equipment

linen

information:

local tourist information

magazines and newspapers

promotional material

stationery.

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:

bathroom

bedroom

lounge area

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

deodorisers

disinfectants

spot cleaning agents

pesticides

types of protective clothing used for different cleaning tasks

safe manual-handling techniques:

carrying

lifting

pulling

pushing

security and safety issues for guest rooms:

handling of guest property

appropriate interactions with guests

room access and departure

privacy considerations

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 – energy and water

waste disposal

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:

fixtures:

chairs

desks

lamps and light fittings

mini-bar or refrigerator

shower, bath or spa

vanity unit and hand basin

toilet

soft furnishings

telephone

television

wall mirrors

wardrobe and coat hangers

various guest rooms with different sized beds

small equipment:

bathroom supplies:

toilet rolls

tissues

towels and bathrobes

various toiletries

bed linen and pillows

compendium, stationery and pens

crockery

cutlery

door signage and door stoppers

electric kettles or jugs

fire extinguishers

glassware

guest literature and information

hair dryers

iron and ironing board

laundry bags and lists

radio or alarm clock

tea and coffee making facilities

waste paper bin and liners

cleaning equipment:

electrically operated equipment:

polishers

scrubbers

vacuum cleaners

garbage receptacles

manual equipment:

brushes

buckets

dusters

mops

pans

toilet brushes

range of cloths:

dry

dusting

lint-free

polishing

wet

trolley for transporting cleaning supplies

cleaning agents and chemicals for hard and soft surfaces:

acid-based products

agents for specialised surfaces:

glass

wood

cream cleansers

deodorisers

disinfectants

laundry detergent

multi-surface cleaners

sanitisers

spot cleaning agents

pesticides

personal protective clothing and equipment:

aprons

gloves

headwear

jackets

overalls

waterproof clothing and footwear

guest rooms to be cleaned, that include a range of different hard and soft surfaces

organisational specifications:

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 Organisations’ 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.

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Identify rooms requiring service from information supplied. 
Select and prepare room servicing equipment and cleaning agents according to work schedule and product instructions. 
Identify supplies for trolleys and select or order in sufficient numbers. 
Load trolleys safely with adequate supplies. 
Access rooms according to organisational customer service and security procedures. 
Strip beds and mattresses and check pillows and linen for stains and damage. 
Replace stained and damaged linen according to organisational standards. 
Select and use cleaning agents or chemicals for specific areas, surfaces and equipment, according to manufacturer recommendations, work health and safety and organisational procedures. 
Clean rooms in logical order and with minimum disruption to guests. 
Identify and respond to hazards. 
Reduce negative environmental impacts through efficient use of energy, water and other resources. 
Identify pests and take appropriate action. 
Check and reset furniture, fixtures and fittings. 
Check and replenish or replace room supplies. 
Collect and store guest items left in vacated rooms. 
Identify room defects, damaged items or suspicious items or occurrences. 
Report items for follow-up by maintenance teams. 
Check all aspects of room set-up and cleanliness prior to leaving. 
Clean trolleys and store equipment after use. 
Safely dispose of all waste and hazardous substances according to environmental requirements. 
Check supplies and replenish or reorder according to organisational procedures. 

Forms

Assessment Cover Sheet

SITHACS003 - Prepare rooms for guests
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:


Assessment Record Sheet

SITHACS003 - Prepare rooms for guests

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: