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Prepare for room servicing1.Identify rooms requiring service from information supplied.

01 / 02 / 2019 Essays & Coursework

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Unit Sector

Hospitality

Elements and Performance Criteria

ELEMENTS 

PERFORMANCE CRITERIA 

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Prepare for room servicing.

1.1.Identify rooms requiring service from information supplied.

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

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

1.4.Load trolleys safely with adequate supplies.

1.5.Access rooms according to organisational customer service and security procedures.

2. Make up beds.

2.1.Strip beds and mattresses and check pillows and linen for stains and damage.

2.2.Replace stained and damaged linen according to organisational standards.

3. Clean rooms.

3.1.Select and use cleaning agents or chemicals for specific areas, surfaces and equipment, according to manufacturer recommendations, work health and safety  and organisational procedures. 

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

3.3.Identify and respond to hazards .

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

3.5.Identify pests and take appropriate action.

4. Organise rooms.

4.1.Check and reset furniture, fixtures  and fittings .

4.2.Check and replenish or replace room supplies .

4.3.Collect and store guest items left in vacated rooms.

5. Check rooms.

5.1.Identify room defects, damaged items or suspicious items or occurrences.

5.2.Report items for follow-up by maintenance teams.

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

6. Check and store trolleys and equipment.

6.1.Clean trolleys and store equipment after use.

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

6.3.Check supplies and replenish or reorder according to organisational procedures.


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