Assessor Resource

SITHACS202
Prepare rooms for guests

Assessment tool

Version 1.0
Issue Date: March 2024


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

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.

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

Prerequisites

Not applicable.


Employability Skills

This unit contains employability skills.




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.

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.

Overview of assessment

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Evidence of the ability to:

safely use cleaning chemicals and equipment during room servicing

clean and prepare multiple rooms to required standards within commerciallyrealistic timeframes

use hygienic cleaning practices

demonstrate knowledge of cleaning products, cleaning techniques, waste disposal and ways of conserving

resources in the cleaning process.

Context of and specific resources for assessment

Assessment must ensure use of:

an operational accommodation environment with the fixtures, large and small equipment and workplace

documentation defined in the Assessment Guidelines; this can be a:

real industry workplace

simulated industry environment such as a training hotel

guest rooms requiring cleaning.

Method of assessment

A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:

direct observation of the individual preparing and servicing a guest room

inspection of rooms cleaned by the individual

written or oral questioning to asses knowledge of housekeeping and room preparation procedures,

hazardous substances and efficient resource use

review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the

individual.

Guidance information for assessment

The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector, workplace and job role, for example:

SITHACS101 Clean premises and equipment.


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.

Required skills

literacy skills to:

read schedules for room servicing

read product labels and product safety instructions

complete simple forms and room reports

numeracy skills to calculate dilution requirements of cleaning products

planning and organising skills to complete room servicing in a logical and efficient way

problemsolving skills to identify and deal with common room servicing challenges.

Required knowledge

cleaning chemicals, equipment and procedures for wet and dry surfaces and materials:

wet:

baths

showers

toilets

basins

walls

dry:

carpet

laminate

soft furnishings

woodwork

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, including:

use of Material Safety Data Sheets (MSDS)

disposal

hygiene procedures and requirements:

hygiene responsibilities of cleaning staff

hygiene hazards for room cleaning, including potential food contamination and transmission of airborne illnesses

cleaning practices that minimise hygiene risks

ways of minimising negative environmental impacts in the cleaning process:

resource conservation – energy and water

waste disposal

presentation standards for guest rooms.

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Equipment may include:

electrically operated equipment:

scrubbers

vacuum cleaners

garbage receptacles

manual equipment:

brushes

buckets

dusters

mops and clothes

protective clothing.

Cleaning agentsmay include:

agents for specialised surfaces:

glass

wood

deodorisers

disinfectants

spot cleaning agents

pesticides.

Hazards may include:

breakages

heated utensils and surfaces

human material or waste

sharp items:

knives

needles and syringes

surgical dressings

wet or slippery surfaces.

Unhygienic personal contact may include:

transferring micro-organisms by:

blowing nose

coughing

drinking

eating

scratching skin and hair

sneezing

spitting

touching wounds

transmitting tobacco products by smoking.

Food contact surfaces may include:

chopping boards

containers

cooking utensils

crockery

cutlery

glassware

pots and pans

sinks

workbenches.

Unhygienic cleaning practicesmay include:

cleaning food contact surfaces with linen that may be contaminated with human waste:

blood

body secretions

faeces

using dirty:

cleaning cloths

tea towels

spreading bacteria from bathroom or bedroom areas to mini-bar or kitchen areas.

Furniture, fixtures and fittings may include:

desks

floor surfaces

light fittings

mirrors and glassware

refrigerators

shelving

soft furnishings

telephones

televisions

wardrobes.

Room supplies may include:

bathroom supplies

discretionary supplies and gifts

food and beverages

digital equipment

kitchen equipment

linen

information:

local tourist information

magazines and newspapers

promotional material

stationery

tableware:

crockery

cutlery

glassware.

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. 
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. 
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. 
Avoid unhygienic personal contact with food or food contact surfaces. 
Avoid unhygienic cleaning practices that may cause food-borne illnesses. 
Identify pests and take appropriate action. 
Check and reset furniture, fixtures and fittings. 
Check, 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. 
Check supplies and replenish or reorder according to organisational procedures. 

Forms

Assessment Cover Sheet

SITHACS202 - 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

SITHACS202 - 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: