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Evidence Guide: SITHACS003 - Prepare rooms for guests

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

From the Wiki University

 

SITHACS003 - Prepare rooms for guests

What evidence can you provide to prove your understanding of each of the following citeria?

Prepare for room servicing.

  1. Identify rooms requiring service from information supplied.
  2. Select and prepare room servicing equipment and cleaning agents according to work schedule and product instructions.
  3. Identify supplies for trolleys and select or order in sufficient numbers.
  4. Load trolleys safely with adequate supplies.
  5. Access rooms according to organisational customer service and security procedures.
Identify rooms requiring service from information supplied.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Select and prepare room servicing equipment and cleaning agents according to work schedule and product instructions.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Identify supplies for trolleys and select or order in sufficient numbers.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Load trolleys safely with adequate supplies.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Access rooms according to organisational customer service and security procedures.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Make up beds.

  1. Strip beds and mattresses and check pillows and linen for stains and damage.
  2. Replace stained and damaged linen according to organisational standards.
Strip beds and mattresses and check pillows and linen for stains and damage.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Replace stained and damaged linen according to organisational standards.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Clean rooms.

  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.
  2. Clean rooms in logical order and with minimum disruption to guests.
  3. Identify and respond to hazards.
  4. Reduce negative environmental impacts through efficient use of energy, water and other resources.
  5. Identify pests and take appropriate action.
Select and use cleaning agents or chemicals for specific areas, surfaces and equipment, according to manufacturer recommendations, work health and safety and organisational procedures.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Clean rooms in logical order and with minimum disruption to guests.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Identify and respond to hazards.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Reduce negative environmental impacts through efficient use of energy, water and other resources.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Identify pests and take appropriate action.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Organise rooms.

  1. Check and reset furniture, fixtures and fittings.
  2. Check and replenish or replace room supplies.
  3. Collect and store guest items left in vacated rooms.
Check and reset furniture, fixtures and fittings.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Check and replenish or replace room supplies.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Collect and store guest items left in vacated rooms.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Check rooms.

  1. Identify room defects, damaged items or suspicious items or occurrences.
  2. Report items for follow-up by maintenance teams.
  3. Check all aspects of room set-up and cleanliness prior to leaving.
Identify room defects, damaged items or suspicious items or occurrences.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Report items for follow-up by maintenance teams.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Check all aspects of room set-up and cleanliness prior to leaving.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Check and store trolleys and equipment.

  1. Clean trolleys and store equipment after use.
  2. Safely dispose of all waste and hazardous substances according to environmental requirements.
  3. Check supplies and replenish or reorder according to organisational procedures.
Clean trolleys and store equipment after use.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Safely dispose of all waste and hazardous substances according to environmental requirements.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Check supplies and replenish or reorder according to organisational procedures.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

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.

Required Skills and Knowledge

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.

Range Statement

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.