Clean public areas, facilities & equipment

COMPETENCY - BASED
LEARNING MATERIAL
Sector
TOURISM
Qualification Title
HOUSEKEEPING NCII
Unit of Competency
Clean Public Areas, Facilities & Equipment
ModuleTitle
Cleaning Public Areas, Facilities & Equipment

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Housekeeping NCII
“Clean public areas facilities and
equipment”
Date Developed:
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Document No. HKNC11-001
Issued by:
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REVISION # OI
HOW TO USE THIS COMPETENCY BASED LEARNING
MATERIAL
Welcome to the module in HOUSEKEEPING NCII QUALIFICATION. This
module contains training materials and activities for you to complete.
The unit of competency “Cleaning Public Areas, Facilities &
Equipment” contains knowledge, skills and attitude required for TRAINEES.
You are required to go through, a series of learning activities in order to
complete each learning outcome of the module. In each learning outcome are
Information Sheet, Self-Checks, Task Sheets and Job Sheets. Then follow these
activities on your own. If you have questions, don’t hesitate to ask your facilitator for
assistance.
The goal of this course is the development of practical skills in supervising
work-based training. Tools in planning, monitoring and evaluation of work-based
training shall be prepared during the workshop to support in the implementation of
the training program.
This module is prepared to help you achieve the required competency, in
“HOUSEKEEPING NCII”.
This will be the source of information for you to acquire knowledge and skills
in this particular competency independently and at your own pace, with minimum
supervision or help from your facilitator.
Remember to:
 Work through all the information and complete the activities in each section.
 Read information sheets and complete the self-check. Answer keys are
included in this package to allow immediate feedback. Answering the self-
check will help you acquire the knowledge content of this competency.
 Perform the task sheets and job sheets until you are confident that your
output conforms to the performance criteria checklist that follows the sheets.
 Submit outputs of the task sheets and job sheets to your facilitator for
evaluation and recording in the Accomplishment Chart. Outputs shall serve as
your portfolio during the institutional competency evaluation.
A certificate of achievement will be awarded to you after passing the
evaluation. You must pass the institutional competency evaluation for this
competency before moving to another competency.

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HOUSEKEEPING NCII
400 Hours
Contents of this Competency – Based Learning Materials
LIST OF COMPETENCIES
No. Unit of Competency Module Title Code
1
Provide Housekeeping
Services to Guests
Providing
Housekeeping
Services to Guest
TRS5123111
2 Clean and prepare
rooms for incoming
guests
Cleaning and
prepare rooms for
incoming guests
TRS5123112
3 Provide Valet/Butler
Service
Providing
Valet/Butler Service
TRS5123113
4 Laundry Linen and
Guest Clothes
Laundering Linen
and Guest Clothes
TRS5123114
5 Clean Public Areas,
Facilities &
Equipment
Cleaning Public
Areas, Facilities &
Equipment
TRS5123115
6 Deal with/handle
intoxicated guests
Dealing
with/handle
intoxicated guests
TRS5123122

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MODULE CONTENT
HOUSEKEEPING NCII
Unit of Competency
Clean Public Areas, Facilities & Equipment
Unit of Competency
Cleaning Public Areas, Facilities & Equipment
Module Title
Introduction:
This unit of competency deals with the knowledge and skills
required in cleaning public areas, facilities and equipment. It includes
selecting and setting up of equipment and materials; cleaning dry and wet
areas; and, maintaining and storing cleaning equipment and materials.
NOMINAL DURATION: 100 Hours
LEARNING OUTCOMES:
At the end of this module you MUST be able to:
LO 1. Select and set up equipmentand materials
LO2. Apply cleaning Technique
LO3. Clean dry and wet area
LO4. Maintain Store Equipmentand chemicals

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Learning Outcome # 1 Select and set up equipment and
materials
CONTENT:
1. Hotel codes and regulations
2. Interpersonal skills: Communication and listening Skills
3. Up selling and selling techniques
4. Basic operational skills on facilities and equipment
5. Personal hygiene
6. Hotel organization structure: departments and its functions “Rank and File”
7. Preparing requisitions for maintenance services
ASSESSMENT CRITERIA:
1. Demonstratedabilitytounderstandthe importance of cleaningservicestothe
overall qualityof serviceprovidedbythe establishment/workplace
2. Demonstratedabilitytosafelyandefficientlyselectanduse relevantequipmentand
cleaningagentsinaccordance withacceptable establishment/workplace
procedures
CONDITIONS:
Student/ trainee must be provided with the following:
Tools Equipment Materials/ Supplies
Tapes Telephone Pen and paper
Brochures/ manuals Computer Housekeeping/ FO forms
Guest folio, guest list Shower (with hot and cold) operating manuals
caution signs refrigerator room supplies and amenities
electric fan
air conditioning unit
shelves
alarm clock
television and video player
METHODOLOLGY:
 Modular (self-paced)
 Electronic learning
 Industry Immersion
 Film viewing
 Demonstration
 Discussion
ASSESSMENT METHOD:
 Interview (oral/ questionnaire)
 Observation
 Demonstration of Practical Skills
 Written examination

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Learning Experiences / Activities
Learning Outcome # 1
Select and set up equipment and materials
Learning Activities Special Instructions
Definition of Terms
Read: Information Sheet 5.1-1
1. Select and set up equipment and materials
Perform: Task Sheet 5.1-1
Answer: Self Check 5.1-1
This Learning Outcome deals with the
development of the Institutional Competency
Evaluation Tool which trainers use in evaluating
their trainees after finishing a competency of the
qualification.
Go through the learning activities outlined for you
on the left column to gain the necessary
information or knowledge before doing the tasks
to practice on performing the requirements of the
evaluation tool.
The output of this LO is a complete Institutional
Competency Evaluation Package for one
Competency of Housekeeping NCII. Your output
shall serve as one of your portfolio for your
Institutional Competency Evaluation for Select
and set up equipment and materials
Feel free to show your outputs to your trainer as
you accomplish them for guidance and
evaluation.
their trainees after finishing a competency of the
qualification.
Go through the learning activities outlined for you
on the left column to gain the necessary
information or knowledge before doing the tasks to
practice on performing the requirements of the
evaluation tool.
After doing all the activities for this LO1: set up
equipment & trolleys:, you are ready to proceed
to the next LO2. Apply cleaning techniques.

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Definition of Terms
Chemical A product, normally in liquid format, used to clean a surface
Clean Free from dirt; unsoiled; unstained
Defect A shortcoming, fault, or imperfection
Disinfectant Any chemical agent used chiefly on inanimate objects to destroy or
inhibit the growth of harmful organisms
Dry Cleaning The cleaning of garments, fabrics, draperies, etc., with any of various
chemicals rather than water: garments for cleaning in this way
Fittings Anything provided as equipment, parts, supply
Furnishings Furniture, carpeting, etc., for a house or room
Housekeeping The maintenance of a house or domestic establishment.
Kitchenette A small kitchen or part of another room equipped for use as a kitchen
Laundry Articles of clothing, linens, etc., that have been or are to be washed
Malfunction Failure to function properly
Manual handling The act of pushing, pulling or lifting
Planning The act or process of making a plan or plans
Policy A rule, a definite course of action
Polish To make smooth and glossy, especially by rubbing or friction
Procedure A particular course or mode of action
Provision of supplies Providing housekeeping items including
equipment, cleaning products and cloths
Repair To restore to a good or sound condition after decay or
damage; mend
Request The act of asking for something to be given or done, especially as a
favour or courtesy; solicitation or petition
Strip To remove bed linen from a mattress
Suite Hospitality accommodation containing more than one room
Trolley A transport vehicle used in housekeeping to move supplies from room
to room

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INFORMATION SHEET 5.1-1
Select and set up equipment and materials
1. Select and set up equipmentand materials
Introduction
Hotel Housekeeping – Cleaning
Equipment
My father was a general manager with Hyatt, so we lived in the hotel so he would be
close by if there were any problems. My mum was always adamant about us not
abusing it. So I still had to clean my room. Housekeeping would never come and do
it.
− Dianna Agron, American Actress, Singer, and Dancer.
The housekeeping staff needs to clean various guest rooms, guest
bathrooms, and a number of public areas in the hotel. The staff needs to
take the help of various cleaning equipment while trying to keep the hotel
premises to the highest standard of appearance.
Today, there is a wide range of cleaning products available in the market.
Advantages of Cleaning Equipment
The cleaning equipment are advantageous in multiple ways −
 Equally effective for general as well as tougher cleaning tasks.
 High cleaning capability.
 Reduce work fatigue and increaseproductivity.
 Save the time of hotel housekeeping staff.
 High maneuverability.They can reach any corner or height of the room,
which is otherwise difficult to reach.
 Eco-friendly, widely available, and easy to operate.
 They give protection from injuries occurring while cleaning when they are
handled by using proper instructions.

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Classification of Cleaning Equipment
There are broadly categorized as follows −
Manual Cleaning Equipment
As the name suggests, they are used manually to keep the surfaces
clean. Some commonly used manual equipment are −
 Abrasives − They are the sharpening stones or grit papers used to polish
metal or wooden surfaces. There are various abrasives depending upon the
size of grit and adhesion of grit particles on the paper.
 Brushes − They are handheld flat brushes with bristles to dust the plain
surfaces as well as the corners. They come with non-slip handles and stiff
scratch-free bristles. They help removing stubborn dust.
 Chambermaid’s Trolley/Housekeeping Trolley − This trolley is large
enough to keep all the guest room and guest bathroom supplies in an
organized manner. It makes the housekeeping staff to move it around and
carry large number of items in one go while keeping and cleaning the guest
rooms.
 Dustbins − They are used to collect daily garbage produced in the hotel.
 Dusting Cloths − They are soft cloths used for wiping the surface dust.
 Dustpans − They are used to collect dust and garbage from the floor and
putting it into the dustbin.
 Janitor’s trolley − It is a trolley that stores cleaning supplies such as
detergents, spray bottles, dustbin, mop, and dusting cloths, all in a compact
manner. It can be moved around easily. It fulfills the challenge of modern
day housekeeping in hotels.
 Mops − There are various types of mops such as string mops, flat mops, dust
mops, and synthetic mops. Mops are generally made of flat cotton strings or
heavy-duty sponges fixed on the metal frames. The cotton mops have high
absorbing ability but need more care unlike the synthetic mops that offer
almost zero absorbing ability and very less maintenance.
 Mop Wringer trolley − A mop bucket cart (or mop trolley) is a wheeled
bucket that allows its user to wring out a wet mop without getting the hands
dirty. The mops are squeezed between two surfaces to remove dirty water
from it.

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 Scarifying machine − It is used for keeping gardens, golf courts, and lawn
in the hotel premises. It cuts through the turf, and removes moss and dead
grass. It helps grow spongy lawn. Scarifiers have fixed knife blades attached
to the rotary cylinder. They cut through the grass by which the offshoots are
separated into lots of individual plants. This helps to thicken up the turf and
improve its health.
 Spray Bottles − They are used to spray water or chemical solutions on the
surface that needs cleaning. They are also used to spray water on the
delicate flowers or leaves of flower arrangement.
Electric Cleaning Equipment
As the name depicts, these equipment require electrical power to operate.
They are operated either on AC power or on the battery. Some important
electric equipment are −
 Box Sweeper − It is electric sweeper that consists of a friction brush. The
brush often is fit to revolve vertically or horizontally, when the equipment
moves on the surface. It can clean floors as well as carpets. The wider the
better is the box sweeper brush.
 Vacuum Cleaner − It is again a majorly used equipment in hotel
housekeeping. It comes with a suction motor fit in a case, a hose, and
various attachment for delicate as well as tough cleaning requirements.

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 Polishing Machine − They are used to add a shine to the floors of most
frequented areas of the hotel.
 Scrubber − It is a floor care accessory that comes with handheld electrically
operated scrubber. It is used where only mopping doesn’t suffice. It can
scrub stubborn and sticky stains on the floors of cafeterias, restaurants,
lobbies, and fitness areas where people can take food and beverages.
 Vapor Cleaning Machine − They are used where the chemical odors are not
desired. They are equipped for continuous operation. They heat up quickly
and work with low amount of moisture. They kill the beg bugs and their eggs,
the yielding a completely clean environment.
Cleaning Agents or Chemicals

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Apart from water and regular detergents, the housekeeping staff also
uses cleaning chemicals, which are often available in the form of liquids,
blocks, and powders.
 Water − It is the most commonly used medium for cleaning and rinsing. The
housekeeping staff needs to use only soft water because hard water cannot
dilute detergents properly. Non-oily and non-greasy stains such as ink stains
can be removed using water.
 Vinegar − It is used in removing light stains in the bath.
 Bathroom Cleaners − They come in liquid form for easy cleaning. They
clean, descale, and disinfect the bathroom walls, bathtubs, bathroom flooring,
sinks, and showers. They often contain phosphoric acid.
 Clean Air Sprays − They are best for freshening the hotel corridors,
washrooms, bathrooms, and reception areas. These sprays remove the
pungent smell of tobacco, smoke, and organic wastes.
 Degreaser − This is mainly used in bars to remove the marks of grease and
lipstick that cannot be removed by traditional washing of glasses and cups.
Degreaser restores the surface shine and transparency of the glasses and
bowls.

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The Complete List of House
Cleaning Supplies and Equipment
Having the right supplies and equipment makes all the difference when it comes to
housecleaning, in terms of both effectiveness and efficiency. Use this list to stock up,
and then create cleaning kits to place around your home for easy access.
Must-Have Cleaning Solutions
Some cleaners suit multiple surfaces in your home, while others work for just one.
Purchase the following:
All-purpose cleaner — This type of cleaner works on most countertops, sinks and
stovetops. If you have granite or marble countertops, purchase a product made
specifically for those materials to avoid doing damage over time. The same rule
applies to a glass stovetop, which requires a special glass polish.
Glass cleaner — Opt for a streak-free formula to clean your mirrors, windows and
other glass with less effort.
Tile and grout cleaner — An acid-based, scrub-free solution works best on bathtub
and shower tile, as well as toilets. You will want something mild for your tile floors,
though, as acid can eat away at the tile itself and grout. Most tile manufacturers
recommend regular removal of loose dust and dirt through damp mopping, with use
of a neutral-pH cleaner only when necessary, such as to clean up spills, etc.
Wood cleaner — When cleaning wood furniture, opt for a polish made for the type of
finish on your wood. Floors with a polyurethane seal need only a solution of warm

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water and a mild dishwashing soap to come clean after sweeping or dry mopping. In
general, though, you will want to use as little water as possible when cleaning wood.
If you prefer to use eco-friendly products, all of the above are available as such. You
also can make your own green cleaners at home.
Must-Have Cleaning Tools
Cleaning tools also vary by surface, with some being too abrasive for certain uses.
Purchase the following:
Microfiber cloth — Microfibers are mostly made of polyester, and, unlike cotton, they
leave no lint behind. They are usually knitted and very soft, making them generally
safe for use on relatively soft surfaces such as paint or wood. Make sure the cloths
haven’t latched onto a small piece of grit that could cause a scratch.
Extendible duster — No matter your height, you will be able to reach the tops of the
ceiling fans in your home with one of these handy cleaning tools.
Scrubby sponges — The sponge side works well for most cleanups, while the
scrubby side helps you tackle tougher jobs. These work in both the kitchen and
bathroom.
Toilet brush — Having a brush that cleans your toilet, and only your toilet, helps curb
the spread of germs to other surfaces.
Vacuum — Vacuums work on both hard and soft surfaces, such as carpet, floors and
upholstery. Make sure the beater bar is set for the correct surface and use
attachments for upholstery and hard to reach, tight spaces such as between your
refrigerator and wall.
Bucket — Using a bucket, as opposed to filling a sink with cleaning, makes it much
easier to tackle floors.
Microfiber mop — This tool works for many types of hard surface flooring.
Grout brush — These narrow brushes help you free grout lines of debris, resulting in
longer-lasting grout.
Rubber gloves—Protect your hands while cleaning, especially when using acid-
based cleaners or if you suffer from skin sensitivity.
Other specialty cleaning products and tools you might need:
 Hard-water cleaner
 Squeegee

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 Glass stovetop scraper
With both the cleaning solutions and tools, always check the manufacturer’s
instructions on the label to ensure the product will not cause damage.
Tips for Cleaning Less Often
All of the above will collectively help you keep your home clean. How often you must
do it, though, depends on you. By creating and placing cleaning kits throughout your
home, you encourage maintenance between deep cleans. Consider purchasing
multiple cleaning caddies and storing in each one the products and tools for a
particular room, such as the bathroom, kitchen and laundry room. That way, you
clean in small increments, as opposed to spending an entire day on the job. Discover
more helpful cleaning tips from Molly Maid.

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Task Sheet 5.1-1
Title:
WORK PROJECT
Performance Objectives:
It is a requirement of this Unit you complete Work Projects as advised by your
Trainer. You must submit documentation, suitable evidence or other relevant proof
of completion of the project to your Trainer by the agreed date.
Supplies:
 Suitable evidence or other relevant proof of completion.
Equipment:
electrically-operated equipment such as scrubbers,polishers,vacuum cleaners
application of pressure washing techniques
application of high level cleaning techniques (e.g. industrial equipment)
mops, brushes and brooms
buckets
dusters
pans
garbage receptacles
Steps/Procedure:
1. Research and Identify
2. How to use tools and equipment
3. Chemical cleaning agent
Assessment Mthod:
Use the Performance Criteria Checklist

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Performance Criteria Checklist for
Task Sheet 5.1-1
Criteria YES NO
1. To fulfil the requirements of this Work Project you are
asked to research and identify:
 What types of equipment
 How we can provide for these requests.
 What types of tools
 How we can provide for these requests.
 How to follow manufacturer standard.

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Self Check 5.1-1
Multiple Choice:
1. No matter your height, you will be able to reach the tops of the ceiling fans in your home with
one of these handy cleaning tools.
a. Extendable dustler
b. Feather dustler
c. mops
d. bleach
2. Protect your hands while cleaning, especially when using acid-based cleaners
or if you suffer from skin sensitivity.
a. Rubber gloves
b. Garbage receptacle
c. mops
d. Vases
3. This tool works for many types of hard surface flooring.
a. Microfiber mop
b. hose
c. broom stick
d. clean cloth
4. Having a brush that cleans your toilet, and only your toilet, helps curb the
spread of germs to other surfaces.
a. vacuum
b. mop
c. floor polisher
d. toilet brush
5. work on both hard and soft surfaces, such as carpet, floors and upholstery. Make sure the
beater bar is set for the correct surface and use attachments for upholstery and hard to reach,
tight spaces such as between your refrigerator and wall.
a. Microfiber mop
b. mops
c. Floor polisher
d. vacuum

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Answer Key 5.1-1
MULTIPLE CHOICES:
1. A
2. B
3. A
4. D
5. D

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Learning Outcome # 2 Apply cleaning techniques
CONTENTS:
1. Furniture,fixtures,ceilingsandwallingsare assessedforcleaning
2. Appropriate cleaningequipmentandchemicalsare selectedinaccordance withthe type of
material used
3. Cleaningtechnique isappliedonfurniture and wallingmaterialsinaccordance withtype of
material used
4. Appropriate proceduresisappliedinaccordance withthe technique
5. Equipmentandchemicalsare properlycleanedandstoredinaccordance withmanufacturer’s
specificationsandrequirements
1. Cleaning technique
2. Safe handling of cleaning equipment, chemicals and agents/tools
3. Time management skills
4. Communication skills
5. Basic mathematical computation skills
6. Analytical skills
3.1 Cleaning technique
3.2 Safe handling of cleaning equipment, chemicals and agents/tools
3.3 Time management skills
3.4 Communication skills
3.5 Basic mathematical computation skills
3.6 Analytical s
CONDITIONS:
brooms Telephone Pen and paper
squeegees Computer Housekeeping/ FO forms
dust pans guest room (complete and
operational laboratory)
operating manuals
rugs for various purposes refrigerator room supplies and amenities
toilet bowl brush electric fan brochures and rates
toilet pump air conditioning unit cleaning chemicals
gloves shelves first aid kit
mop squeezer alarm clock
step ladder television and video player
buckets vacuum cleaners
sorting baskets carpet sweeper
brushes baby’s crib
roll-away beds/ cots
caddy/ trolley
METHODOLOGY:
 Film viewing
 Demonstration
 Discussion

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ASSESSMENT CRITERIA
 Observation
APPLY CLEANING TECHNIQUES
1. Liaise with other staff to obtain and or deliver
identifiedservice or items
2. Locate and deliver requireditems to guest
room
3. Set up equipment in guestrooms
4. Items from guest rooms a required
Answer: Self Check 5.2-1
their trainees after finishing a competency of
the qualification.
Go through the learning activities outlined for
you on the left column to gain the necessary
information or knowledge before doing the
tasks to practice on performing the
requirements of the evaluation tool.
Competency of Housekeeping NCII. Your
output shall serve as one of your portfolio for
your Institutional Competency Evaluation for
Apply cleaning techniques
Feel free to show your outputs to your trainer
as you accomplish them for guidance and
evaluation.
the qualification.
to practice on performing the requirements of
the evaluation tool.
After doing all the activities for this LO2: apply
cleaning techniques: you may proceed to
LO3. Clean dry and wet ares.

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APPLY CLEANING TECHNIQUES
INTRODUCTION
In the range of small to large hotels, the guest room linen, guest
bathroom linen, staff uniforms, all continue to accumulate in large
amount. It is essential for the housekeeping staff to launder the linen and
make it readily available at all times so that the staff can receive their
well-laundered uniforms before work, and the guests are provided with
good quality linen.
It is definitely required to purchase good quality linen; but the life,
appearance, and the quality of linen largely depends upon the treatment
it receives at the laundry by the laundry staff. Small hotels can contract
with the commercial laundry services located outside the hotel. Large
hotel establishments prefer to install their private on-premises laundry.
Let us understand on-premises laundry operated by housekeeping −
Purpose of Cleaning
Cleaning is conducted to remove harmful bacteria present in the dust
deposited on the hotel property because of air pollution. This may cause
unhealthy effects on the working staff as well as the guests. Cleanliness
reduces the threat of any infections and offers comfortable stay to the
guests in the hotel.
Cleaning and Hygiene Principles
The worker must follow the given principles while cleaning −
 Carry out the cleaning procedures in sequence. Say, sweeping → Dusting →
Mopping/Suction Cleaning → Disinfecting → Air Freshening.
 Must take care while cleaning and polishing; not to damage various surfaces
and hamper their appearance.
 Should start cleaning from extreme inner end continuing towards exit.
 Should park the chambermaid’s trolley such that it leaves space for corridor
traffic.

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 Must take proper precautions while handling cleaning equipment, detergents,
and guest luggage.
 Must remove hard water stains and spider webs as soon as they occur.
 Must never use guest room linen for cleaning or blocking room entry.
Hotel Housekeeping – Cleanings
Spring cleaning doesn’t have to be a dreaded list of chores. It can be a rewarding
experience that helps provide some structure and organization in your life.
− Peter Walsh, Professional Organizer, Writer, and Media Personality.
Cleaning is one of the major tasks the housekeeping force performs. It
carries out cleanings when the guests are about to occupy their room,
while they are staying in the hotel, and immediately after the guests
vacate the room. The housekeeping also cleans the public area, which is
often shared by a large number of guests.
Cleaning the Check-In Room
The Check in rooms are cleaned when the guest is about to occupy the
room. A checklist of room readiness is shared between the guest room
supervisor and the guest room attendants. The supervisor inspects the
readiness of the room for occupancy.
The guest room attendant performs the following cleanings −
 Checking power switches, air conditioner, TV, and other electronic appliances
for healthy condition.
 Making bed with the fresh linen, pillow cases, and bedside mat.

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 Cleaning ashtrays and dustbins, replacing if required; and putting fresh paper
stripes.
 Checking stationery and vanity supplies.Replacing/refilling if required.
 Cleaning the bathroom: floor, walls, toilet, shower area, and tub.
 Checking bathroom supplies. Replacing the used supplies with the new ones.
 Checking the room curtains and drapes for stains, replacing if needed, and
closing.
 Discarding the used supplies in the guest room.
 Spraying the room freshener.
Cleaning an Occupied Room
The room is cleaned when the guest is occupying the room. It includes
cleaning and keeping all occupied rooms twice per day on guests’
requests and convenience.
 Entering the guest room by following the set procedure.
 Clearing the dustbins.
 Collecting the used linen and putting it in the linen bag.
 Making the bed.
 Carrying out the guest room dusting.
 Vacuuming of carpet and bedside mats.
 Cleaning the bathroom and replenishing the bathroom supplies.
 Checking the functionality of light bulbs, television, electric kettle, and
intercom device.
Cleaning the Check-Out Room
This cleaning is performed when the guest vacates the guest room and
proceeds for hotel check-out formalities. The cleaning involves −
 Assembling bed, chairs, settees, and other furniture and placing it
appropriately.
 Wiping guest room floor with wet mop.
 Cleaning the writing tables, assembling and placing stationery appropriately.

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 Checking under the beds and chairs, and in the locker for any articles the
guest left behind.
 All personal stuff, documents, articles left in the room (if any) are removed
and deposited to Lost and Found desk.
 Cleaning all walls of bathroom with wet wipe.
 Cleaning all electric appliances such as microwave, fan, refrigerator and
others.
 Keeping heaters/air conditioners at lowest power consuming option.
 Switching off the room light and television.
 Locking the guest room door and cleaning area outside it.
 Depositing the keys at front office desk.
Periodic Cleaning in Hotel
The task of cleaning is very exhausting. It is divided among a number of
housekeeping staff depending upon expertise. Some cleaning such as
occupied guest room cleaning requires to be carried out twice on daily
basis. The check-in and check-out cleanings are little less frequent.
Further, the cleaning of air-conditioner and refrigerator is less frequent.
Thus, depending upon frequency of use of a particular area or device, the
frequency of cleaning varies.
Spring Cleaning
This type of cleaning is practiced in the hotels located in cold as well as
warm regions. The name depicts cleaning the house in the first few warm
days of spring when there is adequate sunlight to reach the corners and
the floors of the room. The areas, which are not much accessed, are also
cleaned during the Spring Cleaning.
Spring cleaning is generally performed once a year by moving furniture
and cleaning the guest rooms entirely for dust, stains, broken furniture,
and garbage. It is also called as Deep Cleaning as it is ensured that no
portion of the area is left uncleaned.
Cleaning and Keeping Public Areas of Hotel
The public areas are shared commonly among guests. They include −

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Keeping Front office, Lobby, and Corridors
Front Office and Lobby is highly frequented. It must be clean at all hours
of the day. The housekeeping staff needs to clean desks, fans, ceiling,
chairs, and computers. The staff also cleans and disinfects the telephone
devices, keyboards, flooring, corridors, and glass doors at the entrance of
the lobby.
Keeping the Dining Area
The dining area is the next most frequently visited area. The
housekeeping staff puts in good efforts for lighting, chandeliers, and
cleaning the ceiling, furniture, and décor items. It also includes spreading
the clean dining linen on the dining tables and keeping the floor clean. It
is generally done when the area is not busy.
Cleaning the Lifts
The house keeping staff cleans lifts preferably early morning to avoid rush
for use. They stop it at the ground floor, its doors are kept open, and it is
then cleaned starting from top and working towards bottom.
Cleaning the Swimming Pools
Cleaning of the swimming pools is highly required during summer. It can
be conducted by the hotel if it has an in-house expertise, or it can be
contracted with an agency. Cleaning of swimming pool involves catching
any leaves, purifying the pool water, and cleaning the areas surrounding
the pool; including shower and changing rooms.
Cleaning and Keeping the Hotel Garden
These days, the hotels keep their private team of gardeners. Watering
and trimming the trees and shrubs, fertilizing the plants, raking the fall
leaves, and Arbosculpture (an art of shaping trees into wonderful
shapes), is taken care by this team.
Cleaning the Parking Area
It mostly involves hard sweeping the parking space, removing the
cobwebs under the parking shades, and putting up appropriate guiding
signs.
SOP for Setting the Chambermaid’s Trolley
The SOP is given as follows −
 Empty the trolley.

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 Check rapidly for any broken parts.
 Clean it by dusting and wiping any stains.
 Place the items according to their weight: heaviest items at the bottom and
lighter items at the top section of the trolley.
 Place the linen for different purpose separately.
 Close the lids of cleaner bottles and liquid cans tightly.
 Record the numbers and types of the items loaded in the trolley for the
rooms.
 Collect the room keys.
 Take the trolley to the assigned duty floor.
 Park it outside the room such that the linen side faces outside and the room
entrance is blocked.
SOP for Entering the Guest Room
The housekeeping staff should follow the SOP given below for entering
the guest room.
 Leave the DND (Do not Disturb) rooms undisturbed.
 Knock the door with knuckles and announce in pleasant voice,
“Housekeeping…”.
 Wait for five seconds to hear the guest’s response.
 In case of no response, announce the same again.
 In there is no answer second time too, open the door with the key.
 Enter the room.
 If the guest is found sleeping, withdraw from the room quietly.
 In case the guest answers, ask politely when would he like to service the
room.
 In case the guest wants it later, acknowledge his reply and withdraw from the
room.
 If the housekeeping work is in progress and the guest returns from outside,
greet him and ask if the guest would like to return in some time.

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SOPs for Cleaning the Guest Room
The SOP for cleaning the guest room is given below. Once the staff enters
the room and starts the housekeeping work, he must −
 Not use guest room linen as a door stopper or for cleaning and dusting the
room.
 Keep the guest room door open while working.
 Open the curtains and patio door.
 Assemble the furniture and place appropriately.
 Keep the vacuum cleaner and other cleaning apparatus in the room.
 Check the type of bed.
 Take the bed linen of appropriate size and place it on the nearest chair.
 Remove previous bedspread and place on the chair.
 Inspect the bed and pillows for their condition as well as for any lost-and-
found.
 In case of checkout room, deposit the left guest items to the floor supervisor.
If the room is still occupied by the guest, place the item such that it is safe as
well as visible to the guest.
 Put soiled sheets and pillow covers in the soiled linen cart of the trolley.
 Empty ashtrays and rubbish from the guest room and bathroom dustbins into
the trash cart of the trolley.
 Pick up used glasses, mugs, ashtray, trays, and place them on bathroom
platform.
 Spray the bathtub, basin, glasses, mugs, and trays with cleaning liquid. Let
them soak the chemicals from the liquid.
 Make the bed.
 Start dusting from an extreme inside corner of the room and work outwards.
 Clean wipe TV.
 Straighten the guest items.
 Sweep the room and patio floor.

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 Mop the room and patio floor.
 Clean the glasses, mugs, and tray.
 Sanitize glasses, mugs, telephone device, and TV remote.
 Inspect the condition of bathroom slippers and bathrobe. Replace if soiled.
 Close the patio door.
 Close all the curtains.
 Clean the entrance door.
 Close and lock the room door.
 Report any damage spotted to the supervisor.
SOPs for Cleaning the Guest Bath Room
The SOP for cleaning the guest bathroom is given below.
 Open bathroom ventilation.
 Sweep the bathroom floor.
 Scrub and finish the platform, bathtub, and basin.
 Scrub and finish the toilet bowl, rim, ring, and hinge.
 Wipe the mirror.
 Clean bathroom walls using wet mop or sponge.
 Replace amenities such as toilet roll, toilet block, shampoo, conditioners, and
moisturizers.
 Replace bathroom mat.
 Wipe down shower curtain working from top to bottom with a dry cloth.
 Replace bath towels and hand towels.
 Replace the dustbin liner.
 Close the bathroom ventilation.
 Clean the bathroom door.
 Keep the bathroom door open after cleaning.
 Check bathroom doormat. Replace if required.
 Report any damage spotted to the supervisor.
SOPs for Cleaning Balcony / Patio

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The balcony or the patio are the extensions of the guest room. The SOPs
for cleaning them are given below.
 Enter the balcony.
 Spray walls, railings
 Scrub and clean the bird droppings
 Wipe down rocking or sitting chairs and table
 Clean the door tracks appeared on the floor.
 Sweep the floor.
 Mop the floor.
SOPs for Do-Not-Disturb (DND) Rooms
Every room has to be entered at least once a day by any housekeeping
staff. The guests who do not want to get disturbed by any housekeeping
service tag their rooms with a Do-Not-Disturb (DND) sign.
The SOP for these rooms is as given below.
 Do not disturb by placing a call until 2:00 o’clock in the noon.
 After 2:00 p.m., the Supervisor calls the room to know the guest’s needs.
 The housekeeping staff contacts the supervisor to make sure whether to
service the room.
 If the call was not answered by the guest after two calling attempts, the room
is serviced.
 To his best judgement, the housekeeping staff enters the room and continues
with the usual housekeeping work.
Public Area Cleaning SOP
There are various public areas frequented by the hotel guests. The areas
and their respective SOPs for housekeeping are as given −
SOPs for Cleaning the Lifts
 Carry out the lift cleaning task early morning when the least number of guests
are expected to use it.
 Call the elevator on the ground floor.
 Open its door.

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 Put appropriate signboard near it.
 Clean the lift using the appropriate cleaning liquid according to the wall
material of the lift cabin.
 Wipe the lift doors.
 Work from top to bottom while cleaning a lift cabin.
 Keep the lift door open till the floor and walls are dried completely.
 Spray clean air freshener.
SOPs for Cleaning the Front Office and Lobby
The lobby is active 24 hours. The furniture, carpets, flooring, and ceiling;
everything needs to be kept extremely clean at any given time. The SOPs
are as follows −
 Clear all ashtrays into the trash ensuring no cigarettes are burning.
 Clean and restore them to proper places.
 Clear the dustbins near front office desk.
 Replace their lining and keep them as they were.
 Dust and wipe the telephone device, fax machine, Computers, and kiosks.
Sanitize the telephone device, computer key board, and touchpad of the
kiosk.
 Remove spider webs from ceiling.
 Remove the dust deposited on walls, windows, furniture, and floor.
 Remove stains on the carpet and furniture.
 Clean all artifacts using damp and soft cloth carefully.
 Sweep and mop the flooring of lobby and front office desk area.
 Dust and polish any vases, paintings, and art pieces.
 Spray the air clean spray with signature aroma.
 Play a very light and soothing instrumental music.
SOPs for Cleaning Parking Area
The parking area takes the load of pollution created by hotel owned
vehicles and guests’ private vehicles. It is heavily polluted with dirt and
dust. The parking area needs cleanliness with respect to the following
terms −

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 Control the ventilation.
 Control pollutant discharges occurring from broken drainage or water systems
of the hotel.
 Remove fine-grained sediment particles on parking floor.
 Clean the area near lift.
 Hard-sweep the parking floor using street sweeping equipment.
 Collect and dispose the debris appropriately.
 Bringing presence of any unusual debris to the notice of public area
supervisor.
SOPs for Keeping the Garden
The gardener or the team of gardeners work to keep the garden looking
beautiful. They must −
 Water the plants regularly according to the season and requirement of the
plants; generally early morning.
 Remove the weed and fall leaves daily.
 Implement the art of Arbosculpture to enhance the beauty of the trees and
bushes.
 Keep the gardening tools clean and safe.
 Report any damage or requirement of tools or plants to the public area
supervisor.
 Keep the lawn grass in healthy condition by periodic cutting with the help of
scarifying machine.
 Keep any artificial waterfalls or artificial water body clean.
 Fertilizing and manuring the plants as per the schedule.
 Recycle the food wastage in the hotel to prepare organic fertilizer.
SOPs for Cleaning the Dining Area
The dining areas need daily cleaning before their working hours start as
well as when the restaurant staff requests cleaning. The SOP is given
below.
 Collect all the cleaning equipment and dining area keys.
 Switch on all the electric lamps.

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 Open all the drapes and blinds for letting in the natural light.
 Observer the entire area to plan the work.
 Align all the chairs away from the table to make room for cleaning.
 Clean the carpet area, using vacuum cleaner.
 Remove any food stains from the carpet using appropriate cleaner.
 If there is no carpet on the floor, sweep and mop it.
 Dust all the furniture in the dining area.
 Polish the furniture if required.
 Using a feather duster, dust all the pictures, paintings, artworks, and corners.
 Clean and disinfect the telephone devices.
 Polish metal, glass, and wood items if required.
 Clean the mirrors and windows by wiping them with wet sponge.
 If requirement of maintenance is spotted, consult engineering department.
 If any guest items are found then deposit it with housekeeping control desk.
 Collect all dirty table linens and replace with the fresh ones.
 Return the keys to the security department.
 Record in the housekeeping register.
SOPs for Cleaning the Swimming Pool
The swimming pool cleaning activity can be conducted in-house by
training and employing housekeeping staff; as there could be separate
swimming pools such as indoor and outdoor as well as for adults and for
children. The following steps are taken to clean and maintain the
swimming pool −
 Check water quality more than once a week.
 Check any broken tiles/pipes inside the swimming pool.
 Clean the water as soon as possible when required.
 Check the pool water for contamination daily. Remove leaves using leaf
catchers.
 Check for slippery floor area and the pool bottom. Apply and maintain the
anti-slip mats near the pool. Scrub and clean the bottom of the pool.
 Keep the life-saving and floating apparatus ready all time.
 Keep poolside area and basking chairs clean.

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 Keep an appropriate and noticeable signage showing the depth of the
swimming pool.
 Check and keep changing rooms up to good quality.
 Keep the changing room door open when it is not occupied.
 Employee lifeguards to provide general safety check for swimming pool once a
day during the operating hours.
 Add adequate amount of chlorine in the pool water.
SOPs for Spring Cleaning
Since Spring-cleaning is a time taking process, it is conducted during low
occupancy period. The standard procedures are −
 Request a spring-cleaning date the front office desk. (The housekeeping
department needs to honor whatever date they give, as it is the matter of
revenue generation.)
 Tag the room as "Not for Sale".
 Remove the guest amenities, curtains, and art pieces from the room.
 Send the curtains to the laundry for dry cleaning.
 Empty the mini bar and send the beverage items to Food and Beverage store.
 Roll the curtains and cover them with dustsheet.
 Inspect the furniture and send to the furniture yard for repair or upholstery.
 Inspect the locks, knobs, latches, leaking pipes, and bathroom.
 Hand over the room to maintenance department for any painting, sealing, and
repairing work required.
 Once the maintenance work is complete, remove any residual smell of paint
and varnish by airing the room.
 Polish and clean the permanent fixtures.
 Open, lay, and shampoo the carpet.

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 Check the bathroom sealing and clean the bathroom.
 Make the bed using fresh bed linen.
 Restore the art pieces, furniture, and guest supplies.
 Call room service for restoring mini bar, glasses, and trays.
 Show the room to the floor supervisor.
 Release it to the front office desk for selling.

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Create a Cleaning Plan
"You need a very scientific approach to cleaning." For example, the room
attendants are trained to walk into the room and strip all linen first."
Develop a plan of attack for each room in your home. If you know what
you're going to clean and in what order, you'll save time and avoid repeating
steps. Use our cleaning checklist to get started.
Start at the Top
you should start at the top of a room and work downward. Dust falls and you
don't want to drive yourself nuts repeating steps.
Remember the Furniture
"Many people focus on the floors and hard surfaces, but skip the sofas and
upholstery. Vacuum with an attachment to remove dust and dirt particles
that can break down the fabric over time," suggests.
Dust Your Bulbs
Brighten up your rooms by giving light bulbs a regular dusting. Make sure
you turn them off and let them cool down first, so they're not hot,
recommends.
Use Chemicals Cautiously
"Never, never mix chemicals,". "Some chemicals can create harmful vapors
when mixed, so stick with what the chemical label recommends and let the
chemicals do the work."
It's easy to lose track of what products you're using when you're busy
cleaning, so one way to avoid this is to use color-coded rags. "Consider
using different color rags for each cleaning project or chemical (i.e. one for
dusting and one for cleaning windows)," recommends Muriello.

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Care for Your Appliances
Cleaning a room might be your top priority, but don't overlook the
appliances that are making your room sparkly clean. "Even the best
vacuums can get clogged. On a monthly basis, inspect your vacuum and
clean the brushes to ensure that the vacuum is working properly. This
makes vacuuming easier and more efficient."
Irons needs to be cleaned too, as rust can built up if the water is not drained
-- which will stain your clothing. "Always drain your iron after every use,"
Open the Windows
"When cleaning in a room, use natural light wherever and whenever
possible," It provides better ventilation when you're working with chemicals
and lets you see more details as you clean. Plus it's good for the
environment.
Protect Your Beds
Using mattress protectors not only keeps mattresses clean, but also can
extend the life of your mattress."There are many options that will protect
your mattress from liquids and stains, dust mites and other allergens without
changing the comfort and feel of your bed."
The same goes for pillows. Muriello says,"Utilizing and periodically cleaning
zippered pillow protectors will help extend the life of your pillows and give
you a clean place to rest your head."
Focus on Projects
"Each day a "project of the day" is established and the rooms are kept very
clean because everything is dusted or cleaned as needed. For example,
one day they dust the baseboards in all rooms or dust the lamp shades."

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Make this work for your home by creating a list of all the occasional chores
you need to get done, like organizing that huge pile of magazines. Take a
few minutes every day to check an item off the list. "I designate 15 minutes
each day to do one task. "I don't have to spend my entire weekend
cleaning because much of it is done and my house always looks company-
ready."
So start making your cleaning plan and get into a routine. By utilizing these
tricks and tips, you'll be done with your cleaning for the day -- and you'll
have three hotel housekeepers to thank.

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Task Sheet 5.2-1
Title:
WORK PROJECT
Performance Objectives:
It is a requirement of this Unit you complete Work Projects as advised by your
Trainer. You must submit documentation, suitable evidence or other relevant proof
of completion of the project to your Trainer by the agreed date.
Supplies:
 Suitable evidence or other relevant proof of completion.
Equipment:
NONE
Steps/Procedure:
1. Research and Identify
2. Guests request
3. How to provide
Assessment Mthod:
Use the Performance Criteria Checklist

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Performance Criteria Checklist for
Task Sheet 5.2-1
Criteria YES NO
 Create your cleaning plan
 What chemicals are being use.
Tools and equipment required for cleaning

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Self Check 5.2-1
TRUE or FALSE
1. you should start at the top of a room and work downward.
2. "Some chemicals can create harmful vapors when mixed, so stick
with what the chemical label recommends and let the chemicals do
the work."
3. Using mattress protectors not only keeps mattresses clean, but also
can extend the life of your mattress
4. Each day a "project of the day" is established and the rooms are kept
very clean because everything is dusted or cleaned as needed..
5. When cleaning in a room, use natural light wherever and whenever
possible," It provides better ventilation when you're working with
chemicals and lets you see more details as you clean.

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Answer Key 5.2-1
TRUE or FALSE
1. T
2. T
3. T
4. T
5. T

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Learning Outcome # 3 Clean dry and wet areas
CONTENTS:
1. Wet anddry areas are preparedforcleaningand hazardsare identifiedandassessed
2. The work area isbarricadedor warningsignsare placed,asappropriate,toreduce riskto
colleaguesandcustomers
3. Cleaningagentsorchemicals are selectedandappliedonspecificareasinaccordance with
manufacturer’srecommendations,safetyprocedures andenterprise policiesandprocedures
4. Equipmentare usedsafelyinaccordance withmanufacturer'srecommendations
5. Garbage andusedchemicalsare disposed of inaccordance withhygiene,safetyand
environmental legislationrequirements
CONDITIONS:
operating manuals
caddy/ trolley
METHODOLOGY:
 Film viewing

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 Demonstration
 Discussion
ASSESSMENT METHOD:
 Observation

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Clean dry and wet areas
1. Follow proper cleaning procedures
the qualification.
information or knowledge before doing the
tasks to practice on performing the
requirements of the evaluation tool.
Competency of Housekeeping NCII. Your
output shall serve as one of your portfolio for
your Institutional Competency Evaluation for
Clean dry and wet areas.
Feel free to show your outputs to your trainer
as you accomplish them for guidance and
evaluation.
the qualification.
to practice on performing the requirements of
the evaluation tool.
After doing all the activities for this LO3: Clean
dry and wet areas: you may proceed to LO4:
Maintain Store equipment and chemicals.

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Information Sheet 5.3-1
Introduction
Facility managers who implement a cleaning program help ensure floors are cleaned
regularly and in a safe manner. The program should establish cleaning schedules and
contain, at a minimum, the following elements.
Consider peak hours, traffic patterns, and weather conditions when scheduling floor
cleanings
Consider the drying time for the area being cleaned
Use appropriate barricades to redirect pedestrians during cleaning
Document all cleanings and regularly maintain inspection logs
Establish written floor-cleaning procedures and update them as.
Evaluate the written procedures periodically to ensure they are being followed and are
effective.
Don't Skimp on Training
Training employees on cleaning policies and procedures is crucial to the cleaning program's
success. Employees must be aware of overall housekeeping procedures as well as specific
cleaning procedures for high-hazard areas.
Consider the following factors when providing training:
Check all areas to ensure proper drainage is in place
Make sure all areas are highly visible
Thoroughly clean all areas without taking shortcuts
Check that all equipment is clean and in good condition
Ensure that the correct equipment is used for the floor surface.
Choose Products Carefully
Test all products on a small section of the floor, prior to use, to ensure they are suitable for
the floor surface. Many floor cleaning product suppliers and manufactures provide technical
support to select the appropriate products for specific types of floors and needs. Test
cleaning products prior to purchase to ensure quality — and to save you from buying
expensive products that do not work.
Be sure to follow all manufacturer instructions on safety and application. Products from
different vendors should not be mixed together, as they might not be compatible and could
cause the products to not work as expected.
Provide training for using, mixing, and applying products as well as maintaining all cleaning
equipment. Many product vendors provide assistance with product selection and technical
training.

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Check Your Equipment
All facilities need to verify they have the proper cleaning materials readily available for their
operations. Rather than using the same mop throughout the entire premises, staff should
separate equipment for different areas of the facility to prevent cross contamination.
Equipment may need to be color-coded or marked to ensure employees use the proper
equipment for designated areas.
If an area needs to be blocked off for cleaning, employees sset up signage and equipment
properly. It is important that signs are highly visible and do not pose a slip, trip or fall hazard.
Also use signage in conjunction with cleaning up spills and debris, not just as a deterrent.
Clean all equipment prior to use, then be sure to regularly inspectand maintain it. Provide
employees with the necessary personal protective equipment (PPE) to ensure they avoid
contact with contaminated materials.
Follow Proper Cleaning Procedures
Follow proper cleaning procedures for dust mopping, scrubbing, stripping, and applying floor
finishes. There are common elements to the cleaning process. Before each step, ensure the
equipment is clean, in working order. and appropriate for the floor surface. Then block off the
floor area to be cleaned.
Provide color-coded mops and buckets for each area to be cleaned. This will prevent the
spread of foreign substances from one area to another and reduce the possibility that these
substances will be spread in the process of cleaning a spill.
Once the cleaning process is completed, immediately clean the equipment by thoroughly
washing it, allowing to dry. Then store it in the proper location.
Basic Cleaning Procedures
To effectivelydust mop floors:
Remove all debris
Hold mop at a 45-degree angle and push mop straight ahead; do not push backwards and
avoid lifting up mop
Use a small dust mop for obstructed areas, such as an office or classroom
When mopping, start at entrance and work from the sides to the center of room
If furniture is easily moved, move and mop where furniture is located
Use dustpan and broom to sweep up trash

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Once the floor is clean, brush out the dust mop with a stiff bristle brush or place the dust mop
head in a plastic liner and shake it several times
Treat dust mop at end of cleaning procedures
Replace mop head when soiled
Hang dust mop with yarn facing away from walls.
For floor scrubbing:
Operate floor machine from side to side while applying solution
Overlap on each pass to ensure that the entire floor has been covered
Avoid bumping the baseboards and other fixed objects
Use a hand pad and holder to scrub corners and other areas not accessible to the floor
machine.
To pick up dirty solution:
Use a wet vacuum or remove the dirty solution with the first mop
Dip the clean mop into the clear water and rinse — using the double bucket procedure
Wring out the wet mop frequently
Cover the entire area to be cleaned
Wipe off baseboards before they dry.
After the floor has dried, remove the wet floor signs and return furniture and other items to
their proper positions.
Applying Floor Finish
Applying first coat of seal:
Pour floor finish into lined mop bucket and place a clean, non-rusty wringer into the bucket
Immerse clean mop into the finish
Wring out mop to eliminate dripping
Apply a thin coat of finish to the floor
Apply floor finish by running floor finish applicator mop parallel to and next to the baseboard
Do not apply in vertical portions of baseboards and walls
Work in a "U" shape around baseboards and work from outward inward
Use additional finish, as needed, per manufacturer instructions and cover the entire floor
Try to avoid splashing the floor finish
Before applying another coat, allow finish to dry completely.

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Applying second coat of seal:
Repeat the above instructions
You may wish to avoid building up edges by keeping a few inches away from the baseboards
Apply a thin coat of finish
Allow second coat to dry completely.
Applying additional coats:
Repeat the above instructions using the same floor finish for the next two coats and all
subsequent ones
More coats allows more protection for the floor and a better appearance
Apply at least two coats of finish over the seal, if a high-speed burnishing program is used
Allow floor to dry completely before opening to traffic.
Floor Stripping
Apply stripping solution:
Spread floor stripping solution over area with mop
Allow solution to work on floor for recommended time — usually at least five minutes — and
do not allow the stripper to dry.
Machine scrub:
Place floor stripping pad under floor machine
Scrub lengthwise along the baseboards
Strip side to side over the remaining area
Use hand scrub pad to detail strip along the edges and in corners of the room; heel floor
machine on badly soiled spots
Do not splash stripper on walls.
Pick up dirty solution:
Use a wet vacuum to remove stripper solution from the floor
Do not allow the dirty solution to dry on the floor.
Rinse and dry floor:
Use clean mop and clean water
Add floor stripping neutralizer to water
Cover area with neutralizer and rinse water
Use wet vacuum to pick up rinse water
Wipe baseboards before they dry.
Damp mop the floor with clean water for the final rinse.
Developing and implementing a formal cleaning program is a crucial first step in reducing slip,
trip, and fall incidents. But don't forget you still need to conduct an effective analysis of the

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exposures at your location. In addition, train staff to immediately report all instances of slips,
trips, and falls so that managers can take actions to reduce the hazards.

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Task Sheet 5.3-1
It is a requirement of this Unit you complete Work Projects as advised by your Trainer. You
must submit documentation, suitable evidence or other relevant proof of completion of the
project to your Trainer by the agreed date.
3.1 Follow Proper Cleaning Procedures

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Learning Outcome # 4 Maintain store equipment and
chemicals
CONTENTS:
1. Equipmentare cleanedafteruse inaccordance withenterprise requirementsand
manufacturer’s instructions
2. Routine preventivemaintenance iscarriedoutorarrangedin accordance withenterprise
procedures
3. Defectsare identifiedandreportedinaccordance withenterpriseprocedures
4. Equipmentare storedinthe designatedareaandina conditionreadyforre-use.
5. Chemicals are stored and controlled in accordance with health and safety
requirements.
CONDITIONS:
operating manuals

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caddy/ trolley
METHODOLOGY:
• Modular (self-paced)
• Electronic learning
• Industry Immersion
• Film viewing
• Demonstration
• Discussion
ASSESSMENT METHOD:
• Interview (oral/ questionnaire)
• Observation
• Demonstration of Practical Skills
• Written examination

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Maintain store equipment and chemicals
1. Follow proper cleaning procedures
development of the Institutional
Competency Evaluation Tool which trainers
use in evaluating their trainees after
finishing a competency of the qualification.
Go through the learning activities outlined
for you on the left column to gain the
necessary information or knowledge before
doing the tasks to practice on performing
the requirements of the evaluation tool.
The output of this LO is a complete
Institutional Competency Evaluation
Package for one Competency of
Housekeeping NCII. Your output shall serve
as one of your portfolio for your
Institutional Competency Evaluation for
Maintain and store equipment and
chemicals.
Feel free to show your outputs to your
trainer as you accomplish them for
guidance and evaluation.
development of the Institutional
Competency Evaluation Tool which trainers
use in evaluating their trainees after
finishing a competency of the qualification.
Go through the learning activities outlined
for you on the left column to gain the

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necessary information or knowledge before
doing the tasks to practice on performing
the requirements of the evaluation tool.
After doing all the activities for this LO4:
Maintain and store equipment and
chemicals: you may proceed to another
core competencies.

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MAINTAIN AND STORE EQUIPMENT AND CHEMICALS
1. Maintaning and storing equipment and chmenicals
Introduction
If you’re maintaining a daily housekeeping schedule, you know that the struggle is
real when it comes to figuring out where to store your cleaning supplies. To
complicate the matter more, you have to worry about safety issues associated with
chemicals. If only there were a guide that told you how to store cleaning supplies the
right way… Well, what do you know? There’s one right here.
Check Labels for Storage Recommendations
When thinking about how to store cleaning supplies, it’s important to remember that
cleaning products are chemicals, and chemicals require some special handling.
Therefore, it’s crucial to read the storage and warning labels on your housekeeping
products. Some household cleaners can cause dangerous reactions when mixed,
meaning they shouldn’t be stored with one another. Others can have hazardous
reactions to extreme temperature fluctuations, which makes keeping them in cold
garages or next to the hot water heater an absolute no-no. When it comes to dealing
with chemicals, it’s always better to be safe rather than sorry, so don’t skip reading
those labels.
Keep Chemicals Away from Children and Pets
Many people store cleaning supplies under the kitchen or bathroom sink. This
shouldn’t be a problem if you rely on natural cleaners, such as vinegar and baking
soda. However, if you use a lot of chemical cleaners or disinfectants, you want to
keep these as far away as you can from your little ones and furry friends. (Cats and
dogs can open cabinets, too.) Because of this you might want to consider storing
cleaning products on the top shelf of a laundry room, garage or closet. Naturally,
you’ll need to be certain it’s safe to store your cleaners together, and you’ll also want
to make sure you’re not exposing products to extreme temperatures.
How to Organize Cleaning Supplies
Once you’ve figured out how to store your cleaning supplies safely, you need to
organize them. All the bottles, microfiber cloths and sprayers can make an absolute
mess underneath your sink or even on top of a shelf. Here are a few tips for keeping
your household cleaning products orderly:

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Corral all-purpose cleaners in a caddy or storage basket.
Stock products in a kitchen pull-out drawer. (But only if you don’t keep foodstuffs
here, too.)
Install a lazy Susan under your sink to make it easier to reach cleaners.
Divide products and utensils according to tasks — like dusting, window cleaning or
stain removal — and assign them each to a labeled storage bin.
Repurpose a wheeled shopping utility cart or a tiered rolling cart so you can easily
take cleaners from room to room.
Store bottles and smaller cleaning tools in the pouches of an over-the-door shoe
organizer.
Hang a multi-tiered rack on the back of a closet or laundry room door and place
cleaners on the shelves.
Make extra space under sinks by installing a tension rod from which you can hang
spray bottles.
Assign larger cleaning tools — such as mops or vacuums — a designated space in a
closet or laundry room, so they’re out of sight and easy to find when you need them.
Of course, if you really don’t want to worry about how to store cleaning supplies, you
could call your local Merry Maids and let them take care of the housekeeping for you.
And now that you know where to store cleaning supplies, you might be interested in
doing some reorganization to make room for them. These tips on creating a more
functional laundry room may come in handy.

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10 tips for cleaning equipment care
10 tips for cleaning equipment care
The cleaning shift is over, your floors, walls and surfaces are spotless – but there’s
one more vital task before you finish.
Taking proper care of your cleaning equipment will not only extend its life but ensure
it is ready to go next time. Well-maintained equipment also creates a good
impression.
Equipment should be stored in an orderly manner once you have finished cleaning,
when the floors are dry and warning signs removed.
Here are our top 10 tips for caring for your cleaning equipment:
 Rinse the mop clean and invert it to air dry
 If the mop goes to laundry, rinse it first – especially if it has had chemicals on it
which may react with washing detergent
 Empty the bucket and rinse
 Do a visual check for any damage
 Make sure the casters are rolling smoothly
 Put the equipment in its designated storage area
 Take off sleeves and check the frame and handle
 Vacuum any dry dusting sleeves
 Store chemicals on low levels so they will not drip or tip and pour on you; ensure
tops are clean and safely screwed on
 Ensure everything is left tidy, secure and easy to access next time.

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1
Clean and maintain your vacuum cleaner. A vacuum cleaner is an essential piece of
household equipment, and it needs more frequent maintenance than perhaps any other piece
of equipment in your home.
 It is important to keep the bag or canister on a vacuum cleaned and empty. Air needs to be
able to flow through this compartment, and if airflow is blocked by dust and debris, the
vacuum will work inefficiently. Bagless vacuums should be emptied after each use. Bagged
models should have their bags replaced when they are about 1/3 full.
 Replacing or cleaning the air filter is also important. Every few uses the vacuum cleaner's air
filter should be cleaned. This can usually be done by removing built-up dust with your fingers.
After several months to a year, the filter on most models will need to be replaced.
 Cleaning the brush roll is another important step. The brush roll is the spinning portion of the
vacuum that brushes dirt up from the floor into the vacuum; it easily becomes wrapped in hair
and other long fibers. This hair and debris can be removed either with your fingers or with
scissors.
2
Keep your broom and dustpan cleaned and maintained. A broom is another essential
household tool, and one that gets dirty and damaged fairly quickly. Bent, dirtied bristles will
not clean as effectively. Fortunately, there are some steps you can take to keep your broom
in better shape over its life.
 Store your broom off of the ground. Use a hook to hang your broom against a wall or from a
ceiling. Storing the broom on its bristles will contribute to bent and split bristles that don't
clean effectively.
 Comb the broom's bristles regularly. This is the best way to clear out the dust and dirt that
becomes lodged throughout the bristles. An old, inexpensive plastic comb is usually sufficient
for this task.

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 Wash both the broom and dustpan with soap and water. You can occasionally wash the
entire broom and dustpan with a mild dish soap and water to keep it clean. Pat the tool dry or
allow it to air dry afterwards.
3
Sanitize your sponges and other scrubbing tools. Sponges and abrasive scrubbing pads
are great tools for washing dishes, wiping down flat surfaces, and scrubbing tough areas like
bathtubs and utility sinks. These sponges can quickly become covered with bacteria,
however, so cleaning them is crucial.
 Soak the sponges in a mild bleach solution for 5 minutes for the most effective bacteria
reduction. If you don't want to use bleach, soaking the sponges in undiluted vinegar will also
kill over 99 percent of bacteria.
 Other effective options for sanitizing sponges including running them through the dishwasher
with your dishes and heating them in the microwave. In the microwave, saturate the sponge
with water and heat it on the highest setting for 2 full minutes.
4
Wash mop heads and cleaning cloths in the washing machine. Other important
housecleaning tools include microfiber cleaning cloths, terrycloth rags, and mop heads. All of
these items can be cleaned in the washing machine using regular detergent. Microfiber cloths
are best allowed to air dry rather than being tumble-dried in a dryer.

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Task Sheet 5.4-1
It is a requirement of this Unit you complete Work Projects as advised by your Trainer. You
must submit documentation, suitable evidence or other relevant proof of completion of the
project to your Trainer by the agreed date..
3.1 To fulfil the requirements of this Work Project you are asked to research and identify:
 Items available through housekeeping
 Services available through housekeeping
 The best methods to advise customers on information relating to items and services.
 Tips to advise guests on the use of items delivered to the guest room.
 Tips to demonstrate to guests how to use items delivered to the guest room.
 Examples where housekeeping staff members will not be able to provide sufficient
advise or demonstrations to guests
 Types of departments and ‘experts’ who can provide assistance to guests.

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COMPETENCY ASSESSMENT TOOL
Evidence Plan
Competency
standard:
Unit of
competency:
Ways in which evidence will be collected:
[tick the column]
Observation&Questioning
Demonstration&
Questioning
ThirdpartyReport
Portfolio
Written
The evidence must show that the trainee…
The trainee must know how to select proper chemicals
and clean potable water for cleaning and sanitizing,
equipment utensils, and working surfaces.
The trainee must know the proper cleaning and sanitizing
of equipment and utensils safely using potable water
according to manufacturer’s instructions..
The trainee must know on how to store and stacked
clean equipment and utensils safely in the designated
place.
The trainee must know how to use cleaning equipment
and supplies safely in accordance with manufacturer’s
instructions.
The trainee must know how to assemble and
disassemble cleaning equipment safely.
The trainee must know where to store cleaning
equipment safely in the designated position and area.
NOTE: *Critical aspects of competency

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QUESTIONING TOOL
Questions to probe the candidate’s underpinning knowledge Satisfactory
respon
se
Extension/Reflection Questions Yes No
1.
2.
3.
4.
Safety Questions
1.
2.
3.
4.
Contingency Questions
1.
2.
Job Role/Environment Questions
1.
2.
3.
Rules and Regulations
1.
2.
The candidate’s underpinning knowledge
was:
Satisfactory Not Satisfactory

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Demonstration with Questioning Checklist
Trainee name:
Trainer name:
Qualification:
Unit of competency:
Date of assessment:
Time of assessment:
Instructions for demonstration
Given the necessary tools, the candidate will be able to demonstrate, preparing and producing
bakery products following standard procedures within 15 minutes.
DEMONSTRATION
 to show if evidence
is demonstrated
During the demonstration of skills, did the candidate:
Yes No N/A
   
   
   
   
The candidate’s demonstration was:
Satisfactory  Not Satisfactory 

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Demonstration with Oral Questioning Checklist
Questions Satisfactory
response
The trainee should answer the following questions: Yes No
1.  
2.  
3.  
4.  
5.  
The trainee’s underpinning knowledge was:
Feedback to trainee:
The trainee’s overall performance was:
Assessor’s signature: Date:

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Suggested Questions with Answers for Oral Questioning
Questions with Answers
1.
Answer:
2.
Answer:
3.
Answer:
4.
Answer:

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REVISION # OI
Oral Questioning Checklist
Trainee name:
Trainer name:
Qualification:
Unit of competency:
Date of assessment:
Time of assessment:
Instructions for Oral Questioning
The candidate will be assessed based on his/her answers to the given questions. The assessor should
not deviate from the standard questions provided herein.
Oral Questions Satisfactory
response
The trainee should answer the following questions: Yes No
1.  
2.  
3.  
4.  
5.  
The trainee’s underpinning knowledge was:
Feedback to trainee:
The trainee’s overall performance was:
Assessor’s signature Date:
The candidate’s responses were:

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Suggested Questions with Answers for Oral Questioning
Questions with Answers
1.
Answer:
2.
Answer:
3.
Answer:
4.
Answer:
5.
Answer:

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THIRD PARTY REPORT
Candidate name:
Name of third party: Contact no.
Position:
Relationship with
candidate:
□ employer □ supervisor □ colleague □ other
Please specify ________________________________________________
Please do not complete the form if you are a relative, close friend or have a conflict
of interest]
Dates the candidate worked with you From: To:
Competency Standards:
Unit of Competency:
The candidate isbeingassessedagainstthe competencystandardsfor
We are seekingyoursupportinthe judgmentof thiscandidate’scompetence.Please answerthese questions
honestlyasa recordof the candidate’sperformance whileworkingwithyou. Thankyouforyour time.
Comments regarding candidate performance and experience
I can verifythe candidate’sabilityto:
(tick the correct response]
Yes No Not
sure
Commentsto support my
responses:

□ □ □

□ □ □

□ □ □

□ □ □

□ □ □
□ □ □
□ □ □
Third party signature: Date:
Send to:

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Clean public areas, facilities & equipment

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