Formats and tools
- Unit Description
- Reconstruct the unit from the xml and display it as an HTML page.
- Assessment Tool
- an assessor resource that builds a framework for writing an assessment tool
- Assessment Template
- generate a spreadsheet for marking this unit in a classroom environment. Put student names in the top row and check them off as they demonstrate competenece for each of the unit's elements and performance criteria.
- Assessment Matrix
- a slightly different format than the assessment template. A spreadsheet with unit names, elements and performance criteria in separate columns. Put assessment names in column headings to track which performance criteria each one covers. Good for ensuring that you've covered every one of the performance criteria with your assessment instrument (all assessement tools together).
- Wiki Markup
- mark up the unit in a wiki markup codes, ready to copy and paste into a wiki page. The output will work in most wikis but is designed to work particularly well as a Wikiversity learning project.
- Evidence Guide
- create an evidence guide for workplace assessment and RPL applicants
- Competency Mapping Template
- Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners. A template for developing assessments for a unit, which will help you to create valid, fair and reliable assessments for the unit, ready to give to trainers and students
- Observation Checklist
- create an observation checklist for workplace assessment and RPL applicants. This is similar to the evidence guide above, but a little shorter and friendlier on your printer. You will also need to create a seperate Assessor Marking Guide for guidelines on gathering evidence and a list of key points for each activity observed using the unit's range statement, required skills and evidence required (see the unit's html page for details)
- Self Assessment Survey
- A form for students to assess thier current skill levels against each of the unit's performance criteria. Cut and paste into a web document or print and distribute in hard copy.
- Moodle Outcomes
- Create a csv file of the unit's performance criteria to import into a moodle course as outcomes, ready to associate with each of your assignments. Here's a quick 'how to' for importing these into moodle 2.x
- Registered Training Organisations
- Trying to find someone to train or assess you? This link lists all the RTOs that are currently registered to deliver SITHACS202, 'Prepare rooms for guests'.
- Google Links
- links to google searches, with filtering in place to maximise the usefulness of the returned results
- Reference books for 'Prepare rooms for guests' on fishpond.com.au. This online store has a huge range of books, pretty reasonable prices, free delivery in Australia *and* they give a small commission to ntisthis.com for every purchase, so go nuts :)
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.