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Evidence Guide: SITHACS202 - 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

 

SITHACS202 - 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.
  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.

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. Clean rooms in logical order and with minimum disruption to guests.
  2. Identify and respond to hazards.
  3. Reduce negative environmental impacts through efficient use of energy, water and other resources.
  4. Avoid unhygienic personal contact with food or food contact surfaces.
  5. Avoid unhygienic cleaning practices that may cause food-borne illnesses.
  6. Identify pests and take appropriate action.
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:

 

 

 

 

 

 

 

Avoid unhygienic personal contact with food or food contact surfaces.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Avoid unhygienic cleaning practices that may cause food-borne illnesses.

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, 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, 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:

 

 

 

 

 

 

 

Clean and store trolleys and equipment.

  1. Clean trolleys and store equipment after use.
  2. Safely dispose of all waste and hazardous substances.
  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.

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

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.

Required Skills and Knowledge

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.

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 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.