Application
This unit applies to housekeeping attendants in commercial accommodation establishments. They work under supervision and usually as part of a team.
Prerequisites
Not applicable.
Elements and Performance Criteria
Elements describe the essential outcomes of a unit of competency. | Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide. |
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. 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 Clean rooms in logical order and with minimum disruption to guests. 3.2 Identify and respond to hazards. 3.3 Reduce negative environmental impacts through efficient use of energy, water and other resources. 3.4 Avoid unhygienic personal contact with food or food contact surfaces. 3.5 Avoid unhygienic cleaning practices that may cause food-borne illnesses. 3.6 Identify pests and take appropriate action. |
4. Organise rooms. | 4.1 Check and reset furniture, fixtures and fittings. 4.2 Check, 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. Clean and store trolleys and equipment. | 6.1 Clean trolleys and store equipment after use. 6.2 Safely dispose of all waste and hazardous substances. 6.3 Check supplies and replenish or reorder according to organisational procedures. |
Required Skills
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 problem |
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. |
Evidence Required
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 commercially 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 third 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. |
Range Statement
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 agents | 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 practices | 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. |
Sectors
Hospitality
Employability Skills
This unit contains employability skills.
Licensing Information
No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.