Clean and prepare rooms for

incoming guests
D1.HHK.CL3.03
Assessor Manual
Clean and prepare rooms
for incoming guests

D1.HHK.CL3.03

Assessor Manual
William Angliss Institute of TAFE
555 La Trobe Street
Melbourne 3000 Victoria
Telephone: (03) 9606 2111
Facsimile: (03) 9670 1330

Acknowledgements

Project Director: Wayne Crosbie

Chief Writer: Alan Hickman
Subject Writers: Alan Hickman, Nick Hyland
Project Manager: Alan Maguire
Editor: Jim Irwin
DTP/Production: Daniel Chee, Mai Vu

© William Angliss Institute of TAFE 2012

All rights reserved. No part of this publication may be reproduced, repackaged, stored in a retrieval
system or transmitted in any form by any means whatsoever without the prior permission of the copyright
owner.
This booklet was produced by William Angliss Institute of TAFE to be used for the ASEAN Australia
Development Cooperation Program (AADCP) Phase II:"Toolbox Development for a Priority Tourism
Labour Division" Project.

Every effort has been made to ensure that this booklet is free from errors or omissions. However, you
should conduct your own enquiries and seek professional advice before relying on any fact, statement or
matter contained in this book. William Angliss Institute of TAFE is not responsible for any injury, loss or
damage as a result of material included or omitted from this course. Information in this module is current
at the time of publication. The time of publication is indicated in the date stamp at the bottom of each
page.
Some images appearing in this resource have been purchased from various stock photography suppliers
and other third party copyright owners and as such are non-transferable and non-exclusive.
Additional images have been sourced from Flickr and are used under:
http://creativecommons.org/licenses/by/2.0/deed.en
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File name: AM_Clean_&_prepare_rooms_for_incoming_guests_NH MV DC 160212
Table of Contents
Competency Standard .......................................................................................................... 7
Oral Questions .................................................................................................................... 21
Written Questions ............................................................................................................... 33
Answers to Written Questions ............................................................................................. 41
Observation Checklist ......................................................................................................... 51
Third Party Statement ......................................................................................................... 55
Competency Recording Sheet ............................................................................................ 57

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 Competency Standard

Competency Standard
UNIT TITLE: CLEAN AND PREPARE ROOMS FOR INCOMING GUESTS NOMINAL HOURS: 30

UNIT NUMBER: D1.HHK.CL3.03

UNIT DESCRIPTOR: This unit deals with skills and knowledge required to clean and prepare rooms for in-coming guests by room attendants to
deliver housekeeping services in an accommodation facility.

ELEMENTS AND PERFORMANCE CRITERIA UNIT VARIABLE AND ASSESSMENT GUIDE

Element 1: Identify the role of room Unit Variables

attendants The Unit Variables provide advice to interpret the scope and context of this unit of
1.1 Describe the services delivered by a room competence, allowing for differences between enterprises and workplaces. It relates to the
attendant unit as a whole and facilitates holistic assessment.
1.2 Locate the position of room attendants This unit applies to the delivery of housekeeping services in an industry sector that provides
within the enterprise accommodation facility to guests within the labour divisions of the hotel and travel industries
1.3 Identify the personal characteristics and may include:
required of a room attendant 1. Housekeeping
1.4 Describe grooming and personal Services delivered by a room attendant may be related to:
presentation standards for a room
attendant  Routine housekeeping and room servicing/cleaning duties
1.5 Interpret enterprise policies and  Rotational cleaning duties
procedures for the provision of  Special area cleaning, such as sauna, steam room, nominated outside areas and
housekeeping services nominated inside areas/rooms which may include private offices and public areas
1.6 Identify and explain the role of  Turn down services
communication in the provision of
housekeeping services  Cooperation with other staff and departments, as required.

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Element 2: Prepare for cleaning duties Personal characteristics may be related to:
2.1 Replenish linen room supplies  Tact, diplomacy and discretion
2.2 Load housekeeping trolley with supplies for  Etiquette and good manners
service  Politeness and civility
2.3 Check housekeeping trolley prior to use
 Honesty and dedication
2.4 Identify rooms to be cleaned for the shift
 Willingness to be of genuine service
2.5 Access and enter guest room appropriately
 Attention to detail.
Element 3: Make beds
Grooming and personal presentation standards will include:
3.1 Strip and re-make bed with fresh bed linen
 Wearing of uniform
3.2 Re-make bed using existing bed linen
 Personal hygiene
Element 4: Clean bathroom  Personal appearance.
4.1 Clean bath and shower area Enterprise policies and procedures may be related to:
4.2 Clean toilets  Service standards and protocols
4.3 Clean vanity area  Honesty
4.4 Clean floors  Treatment of VIPs
4.5 Replenish guest supplies  Use of enterprise equipment and facilities
Element 5: Clean room  Complementary goods and services, such as use of room supplies for guest rooms
 Security and safety.
5.1 Follow in-house requirements and policies
in relation to room cleaning The role of communication should include:
5.2 Clean fixtures and fittings  Use of appropriate verbal and non-verbal communication techniques with guests
5.3 Vacuum floors and other areas  Building rapport and goodwill
5.4 Clean kitchenette area, where applicable  Honesty
 Tact and diplomacy
5.5 Replenish guest supplies
 Privacy and confidentiality issues

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5.6 Check operational readiness of all items and  Notifying management of suspicious items or situations
equipment  Notifying housekeeping supervisor where room occupancy appears not to coincide with
5.7 Report and remedy room defects and room status sheets.
damaged items Linen room supplies could include:
5.8 Report suspicious items or situations  Sheets of all sizes
5.9 Handle guest property left in room from  Pillowcases
which guest departed
 Bed skirts
Element 6: Provide additional housekeeping  Towels, bat mats, face washers
services
 Blankets, duvets and duvet covers
6.1 Provide turn-down service
 Linen bags
6.2 Carry out rotational cleaning duties
 Mattress and pillow protectors.
6.3 Lend equipment to guests, as requested in Load housekeeping trolley with supplies may include:
accordance with house policies
 Cleaning agents and chemicals including spray bottles
Element 7: Prepare for next shift
 Vacuum cleaners
7.1 Complete required records and
notifications  Mops, buckets, brushes, pans
 Cleaning cloths and polishing cloths
7.2 Dispose of rubbish
 Protective equipment, such as gloves
7.3 Clean and store trolleys
 Consumables, including guest room supplies such as shampoo, conditioner, sewing kits,
7.4 Replenish stock items as necessary soap, pens, stationery, shower caps, tea, coffee, sugar, milk, biscuits
7.5 Clean housekeeping equipment prior to  Promotional materials, local tourist information, refills for in-room compendiums.
storage
Check housekeeping trolley may relate to:
 Safety
 Appearance
 Operational effectiveness
 Completeness and readiness for work.

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Competency Standard

Identify rooms to be cleaned may include:

 Head Housekeeper’s briefing
 Allocation according to room status, or similar sheets, or housekeeping report
 Verbal notification from head of housekeeping or floor supervisor.
Access and enter guest room may include:
 Positioning and leaving the trolley and the vacuum cleaner safely in the corridor outside
the guest room
 Conforming to establishment rules, such as specific requirements in relation to how to
knock on door, observance of ‘do not disturb’ signs
 Announcing housekeeping
 Knocking on guest door
 Observing appropriate waiting times before re-knocking and announcing entry to clean
the room
 Procedures for accessing rooms where there is no response to knocking and
announcement
 Using appropriate inter-personal and communication skills with guests who are in-room
 Dealing with situations where guests are in bed, or in the bathroom.
Re-make bed with fresh bed linen may include:
 Observing house requirements for safety, which may include wearing protective gloves,
working in pairs
 Complying with house requirements for making the bed, such as placement of blankets,
etc., on chairs; specific bed making techniques to meet enterprise standards
 Removing used bed linen, such as pillow cases and sheets and placing in linen bags
 Checking mattress and pillow case protectors for stains and replacing, where necessary
 Checking and replacing bed skirts, where necessary.

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Re-make bed using existing bed linen may include:

 Observing house requirements for safety, which may include wearing protective gloves,
working in pairs
 Complying with required establishment frequency of changing bed linen
 Complying with required establishment procedures for where ‘stay’ changes are required,
such as top sheet to bottom and bottom sheet to linen bag
 Complying with house requirements for making the bed, such as placement of blankets,
etc., on chairs; specific bed making techniques to meet enterprise standards
 Removing used bed linen, such as pillow cases and sheets and placing in linen bags
 Checking mattress and pillow case protectors for stains and replacing, where necessary
 Checking and replacing bed skirts, where necessary.
Bath and shower may include:
 Wearing protective gloves
 Removing dirty/used towels, bath mats and face washers, in accordance with house
policy
 Clearing plug holes of foreign material
 Washing, disinfecting and drying shower curtain/screen
 Cleaning, wiping, washing, drying and polishing tiles, tub, walls, etc., including taps, soap
holders, fixtures and fittings
 Adjusting shower head, taps, etc., in accordance with house requirements to achieve
standardization throughout the property
 Ensuring taps and shower are working as required.
Toilets may include:
 Wearing protective gloves
 Flushing toilet, pouring in cleanser and leaving to soak
 Washing lid and seat with detergent, disinfectant and drying

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 Washing and drying outsides of the bowl

 Washing and drying the cistern and polishing the button
 Scouring bowl thoroughly using toilet brush
 Flushing toilet to wash away dirt and residue
 Placing a hygiene strip over the closed toilet lid
 Conducting a final visual inspection.
Vanity area may include:
 Clearing plug holes of foreign material
 Cleaning and drying shelves and replacing guest’s toiletries, if applicable
 Scrubbing hand basin, rinsing, then drying and polishing
 Polishing fittings
 Cleaning and drying wall tiles
 Cleaning, drying and polishing bench top
 Cleaning and polishing mirror
 Checking under bench for cleanliness
 Replenishing towels, including bath, face and hand and floor mats
 Conducting a final visual inspection.
Floors may include:
 Scrubbing floor tiles using detergent and working towards exit door
 Cleaning behind doors, in corners, under benches and fittings
 Rinsing and drying.

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 Competency Standard

Guest supplies may include:

 Emptying and disinfecting rubbish bins
 Replenishing supplies, such as shampoo, conditioner, soaps, hand cream, toilet paper,
shower cap, shoe polisher, tooth brush and paste, comb, etc., in accordance with
enterprise limits for each item
 Arranging items in approved and standard position in each room
 Meeting guest requests for additional supplies, as appropriate.
In-house requirements and policies in relation to room cleaning may relate to:
 Using room lights
 Positioning of curtains
 Setting of items, such as air conditioning, radio, tv channels, clocks
 Checking operation of all equipment, including remote control units
 Direction of cleaning, including cleaning sequences as designated by the property and
conforming to cleaning activities for single room attendant or room attendants working in
pairs
 Guest and workers’ safety and security.
Fixtures and fittings may include spot cleaning, full cleaning, dusting, wiping, or other
appropriate techniques:
 Emptying and disinfecting rubbish bins
 Cleaning of mirrors and glassware
 Cleaning of wardrobes, desks, cupboards, shelving and drawers
 Cleaning of soft furnishings
 Cleaning of light fittings, windows, smoke detector
 Cleaning of doors
 Cleaning of telephones

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Competency Standard

 Cleaning of electrical appliances, such as television, DVD player, clock, toaster,

refrigerator
 Replacing items that were loaned to guests back in their designated position
 Cleaning outside patios and balconies.
Floors and other areas may include:
 Picking up loose rubbish
 Wet and dry vacuuming as required
 Vacuuming exposed floor surfaces of different types/coverings, including under furniture
 Vacuuming baseboards, upholstered furniture, ceilings, light fittings, corners, and window
sills.
Kitchenette area may include:
 Emptying and disinfecting rubbish bins
 Washing dirty dishes and cutlery
 Checking inventory for kitchenette and replacing items where necessary
 Cleaning cooking equipment and items
 Cleaning refrigerator
 Wiping cupboards and drawers
 Organizing and placing items to achieve standardization throughout the property
 Replenishing tea towels, clothes and consumable kitchenette items, such as garbage
bags, detergent
 Cleaning, mopping, vacuuming and polishing floor.
Guest supplies could include:
 Shampoo
 Conditioner
 Sewing kits
 Soap

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 Competency Standard

 Pens
 Stationery
 Shower caps
 Tea
 Coffee
 Sugar
 Milk
 Biscuits.
Report and remedy room defects may include:
 Replacing batteries and light globes
 Checking all items for damage and correct operation
 Checking for missing furniture, items and kitchenette inventory and reporting same for
follow-up/billing, as necessary
 Returning excess furniture, items, etc., to where they are stored
 Completing internal maintenance requests
 Verbally notifying head housekeeper
 Obtaining substitute item from store, or a ‘vacant’ room
 Reporting areas/items requiring major cleaning, replacement, or other action
 Pest control.
Suspicious items or situations may include:
 Bloodstained items
 Unattended packages in public areas/corridors
 Drugs and drug paraphernalia
 Weapons

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Competency Standard

 Person in a restricted area

 Use of excessive force against another person.
Handle guest property left may include:
 Checking for guest property left behind under bed, in drawers, cupboards and on
shelving, in all vacated rooms
 Transporting, or arranging for the transportation of, all found luggage
 Reporting left luggage and completing relevant ‘lost and found’ documentation.
Turn-down service may include:
 Turning down or removing bed covers
 Freshening the room
 Replenishing supplies
 Turning on lights
 Closing curtains
 Turning on radio
 Placing breakfast menu in designated position
 Placing chocolates on pillows.
Rotational cleaning duties may include:
 Implementing house cleaning schedule for items, as listed
 Turning mattresses
 Checking operation of smoke and heat detectors.
Records and notifications may include:
 Reporting rooms that have not been serviced due to ‘Do Not Disturb’ signs
 Notifying suspicious circumstances or items
 Completing requisition forms for stock items.

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 Competency Standard

Replenish stock items may include:

 Cleaning agents and chemicals
 Guest supplies
 Cleaning items and equipment
 Promotional material
 General-purpose requirements, such as batteries, light globes, cutlery, glasses.
Clean housekeeping equipment may include:
 Vacuum cleaners
 Mops, buckets, brushes, pans.
Assessment Guide
The following skills and knowledge must be assessed as part of this unit:
 The enterprise’s policies and procedures in regard to delivery of housekeeping services
 Principles of cleaning and chemical use
 Principles of safe manual handling, including bending and lifting
 Ability to use a variety of cleaning items and techniques
 Appropriate verbal and non-verbal communication, interpersonal and guest contact skills.
Linkages To Other Units
 Develop and update local knowledge
 Maintain hospitality industry knowledge
 Receive and resolve customer complaints
 Provide housekeeping services to guests
 Implement occupational health and safety procedures.

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Competency Standard

Critical Aspects of Assessment

Evidence of the following is essential:
 Demonstrated ability to ready housekeeping stores and trolleys for service
 Demonstrated ability to make a range of beds according to various house requirements
 Demonstrated ability to clean bathroom area including a nominated variety of bathroom
fittings and facilities
 Demonstrated ability to service a nominated range of guest rooms featuring a variety of
in-room facilities, fixtures and fittings
 Demonstrated ability to provide nominated additional housekeeping services
 Demonstrated ability to clean housekeeping equipment and re-stock supplies.
Context of Assessment
This unit may be assessed on or off the job
 Assessment should include practical demonstration either in the workplace or through a
simulation activity, supported by a range of methods to assess underpinning knowledge
 Assessment must relate to the individual’s work area or area of responsibility.
Resource Implications
 Training and assessment to include access to a real or simulated workplace
 Access to workplace standards, procedures, policies, guidelines, tools and equipment.
Assessment Methods
The following methods may be used to assess competency for this unit:
 Observation of practical candidate performance
 Inspection of finished work
 Oral and written questions
 Third party reports completed by a supervisor
 Project and assignment work.

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 Competency Standard

Key Competencies in this Unit

Level 1 = competence to undertake tasks effectively
Level 2 = competence to manage tasks
Level 3 = competence to use concepts for evaluating

Key Competencies Level Examples

Collecting, organising and 1 Determining rooms to be cleaned/serviced;

analysing information obtaining information on cleaning agents

Communicating ideas and 1 Interacting with other staff and with guests;
information communicating with other departments
regarding maintenance and support needs

Planning and organising activities 1 Following required schedules and adhering to

timelines

Working with others and in teams 1 Working with other housekeeping staff to service
a room

Using mathematical ideas and 1 Calculating dilution for cleaning chemicals and
techniques agents

Solving problems 1 Fixing stain and equipment fault problems

Using technology 1 Using cleaning equipment to service rooms

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 Oral Questions

Oral Questions
Student name

Assessor name

Location/venue

Unit of competency Clean and prepare rooms for incoming guests

D1.HHK.CL3.03

Instructions 1. Ask student questions from the attached list to confirm

knowledge, as necessary
2. Place tick in boxes to reflect student achievement (Competent
‘C’ or Not Yet Competent ‘NYC’)
3. Write short-form student answer in the space provided for each
question.

Response
Questions
C NYC
1. What are the services delivered by a room attendant?  

2. Explain the position of room attendants within the enterprise.  

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Oral Questions

Response
Questions
C NYC
3. What are the personal characteristics required of a room attendant?  

4. What are grooming and personal presentation standards required for a  

room attendant?

5. What are some enterprise policies and procedures used in the provision  
of housekeeping services?

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 Oral Questions

Response
Questions
C NYC
6. Identify and explain the role of communication in the provision of  
housekeeping services.

7. What linen room supplies need to be replenished and how it is done?  

8. Explain how to load a housekeeping trolley with supplies for service.  

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Oral Questions

Response
Questions
C NYC
9. What would you check on a housekeeping trolley prior to use?  

10. How do you identify rooms to be cleaned for the shift?  

11. Describe how to access and enter guest room appropriately.  

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 Oral Questions

Response
Questions
C NYC
12. Explain how to strip and re-make a bed with fresh bed linen.  

13. Explain how to re-make a bed using existing bed linen.  

14. Explain how to clean a bath and shower area.  

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Oral Questions

Response
Questions
C NYC
15. Explain how to clean a toilet.  

16. Explain how to clean a vanity area.  

17. Explain how to clean a bathroom floor.  

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 Oral Questions

Response
Questions
C NYC
18. Identify what guest supplies are needed for the bathroom and explain  
how to replenish them.

19. What are three in-house requirements and policies a room attendant must  
follow in relation to room cleaning?

20. What fixtures and fittings need to be cleaned? How do you clean them?  

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Oral Questions

Response
Questions
C NYC
21. Explain how you would vacuum a floor.  

22. Explain how you would clean a kitchenette area.  

23. Identify what guest supplies are needed for the guest room (excluding  
bathroom) and explain how to replenish them.

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 Oral Questions

Response
Questions
C NYC
24. How can you check operational readiness of all items and equipment?  

25. What are common room defects and damaged items? How can you  
report and remedy these?

26. How do you report suspicious items or situations?  

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Oral Questions

Response
Questions
C NYC
27. How do you handle guest property left in room from which guest  
departed?

28. Explain what is involved in providing turn-down service.  

29. What are rotational cleaning duties that a room attendant would need to  
undertake outside of their normal cleaning activities?

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Response
Questions
C NYC
30. What are some items of equipment a hotel will lend to guests?  

31. What are required records and notifications a room attendant would need  
to complete?

32. How can you dispose of rubbish in a safe manner?  

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Response
Questions
C NYC
33. Explain the activities involved in cleaning and storing a trolley.  

34. What stock items need to be replenished at the end of a shift and how is  
this done?

35. What housekeeping equipment needs to be cleaned prior to storage?  

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 Written Questions

Written Questions
Clean and prepare rooms for incoming guests
– D1.HHK.CL3.03
Student Name: ____________________________________________________________

Answer all the following questions and submit to your Trainer.

1. What are five activities a room attendant must do on a daily basis?

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

2. Which department does a room attendant work in? Who is their manager?

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

3. What are three types of knowledge a room attendant must know?

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

4. What are two grooming requirements relating to hair?

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

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Written Questions

5. What are two examples of procedures a room attendant would use?

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

6. Communication is very important. What are two topics a room attendant would
communicate with receptionists about?

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

7. What are three pieces of equipment a room attendant must prepare?

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

8. What are two pieces of bedding a room attendant would load onto a housekeeping
trolley?

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

9. Why don’t you leave a housekeeping trolley in the middle of the corridor?

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

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 Written Questions

10. There are three types of rooms – ‘Check out’, ‘Occupied’ and ‘Vacant rooms’. What is
the difference between the rooms?

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

11. Answer ‘True’ or ‘False’ to the following statement: When entering a guest room you
should close it behind you to ensure your safety.

True  False 

12. What are two items you should remove when stripping a bed? What do you do with
these items?

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

13. Answer ‘True’ or ‘False’ to the following statement: You should never re-make a bed
using existing linen for any guest.

True  False 

14. What are two steps to complete when cleaning a bath?

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

15. What are two steps to complete when cleaning a toilet?

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

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Written Questions

16. What are two parts of a vanity area that must be cleaned?

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

17. What are two steps to complete when cleaning a bathroom floor?

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

18. What are three guest supplies that you would replenish in a guest bathroom?

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

19. What are two ways to minimise disruption to guests?

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

20. What is the difference between ‘furniture’ and ‘fixtures’? What are two examples of
procedures a room attendant would use?

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

21. Answer ‘True’ or ‘False’ to the following statement: When vacuuming the room start at
the furthest corner from the door and work back toward the exit.

True  False 

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 Written Questions

22. What are three items to clean in a kitchenette?

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

23. What are two guest supplies to be replenished in a room (not including the bathroom)?

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

24. What are two examples of checking operational readiness of equipment in a room?

____________________________________________________________________

____________________________________________________________________

25. If an item in a room has a defect what can you do?

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

26. If you see or hear anything that is suspicious, unusual or appears illegal what should
you do?

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

27. Answer ‘True’ or ‘False’ to the following statement: Any half eaten food left in a room
from which a guest has departed normally should be thrown out.

True  False 

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Written Questions

28. Answer ‘True’ or ‘False’ to the following statement: Turn-down service is normally
completed in the morning.

True  False 

29. Answer ‘True’ or ‘False’ to the following statement: Deep cleaning should normally
take place when the hotel is quiet.

True  False 

30. What are three items that a hotel would lend to a guest in the room?

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

31. What are two types of records and notifications written by room attendants on a daily
basis?

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

32. What is a benefit of disposing on rubbish on a regular basis?

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

33. Answer ‘True’ or ‘False’ to the following statement: At the end of a shift all items should
be removed from a housekeeping trolley

True  False 

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 Written Questions

34. Answer ‘True’ or ‘False’ to the following statement: Stock should be checked and
replenished on a daily basis.

True  False 

35. How should you clean a brush at the end of a shift?

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

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Written Questions

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 Answers to Written Questions

Answers to Written Questions

D1.HHK.CL3.03Clean and prepare rooms for incoming
guests
– D1.HHK.CL3.03
The following are model answers only – Trainers/Assessors must use discretion when
determining whether or not an answer provided by a Student is acceptable or not.

1. What are five activities a room attendant must do on a daily basis?

 Prepare for work

 Enter room
 Clean room
 Provide information to guests
 Maintain storage areas and trolleys
 Close shift.
The student may provide an example that falls under the above categories. This is
acceptable.

2. Which department does a room attendant work in? Who is their manager?

They work in housekeeping. Depending on the organisation their manager may be a

senior room attendant, housekeeping supervisor or Executive Housekeeper.

3. What are three types of knowledge a room attendant must know?

 Working condition of all items – including televisions, air-conditioning systems, and

internet access
 Hotel and room facilities – answer guest enquiries and promote organisation
 Knowledge of cleaning equipment and chemicals
 Procedures for cleaning a room
 Safety and security.

4. What are two grooming requirements relating to hair?

 Short and neat cut hair for men

 Tight or pulled back hair for women
 Natural hair colour
 Men to have well trimmed facial hair or to be clean shaved.

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Answers to Written Questions

5. What are two examples of procedures a room attendant would use?

 Accessing a room
 Making a bed
 Cleaning a window
 Cleaning a bathroom
 Mopping a floor
 Handling lost property.

6. Communication is very important. What are two topics a room attendant would
communicate with receptionists about?

 Identify vacant rooms - to find out when guests have checked out so they can start
cleaning vacant dirty rooms
 Report clean rooms - when rooms are clean and ready for new guests
 Handle special requirements - for in-coming guests including VIP’s
 Handle guest requests - relating to the room including additional towels and
pillows, buckets of ice and for laundry to collected
 Co-ordinate internet access.

7. What are three pieces of equipment a room attendant must prepare?

 Housekeeping trolley
 Vacuum cleaner
 Mops
 Brooms and brushes
 Buckets
 Protective gloves
 Cloths
 Warning signs
 Dust pan.

8. What are two pieces of bedding a room attendant would load onto a
housekeeping trolley?

 Pillows
 Sheets
 Pillow protectors
 Blankets.

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9. Why don’t you leave a housekeeping trolley in the middle of the corridor?

 It makes it harder for movement of people in the corridor

 It makes it more appealing for theft
 It helps avoid injuries by people bumping into them. This is especially true for
children who often run in corridors and at times may not be concentrating on where
they are going
 In the event of an emergency including fire where smoke reduces visibility, it is
important that corridors remain clear.

10. There are three types of rooms – ‘Check out’, ‘Occupied’ and ‘Vacant rooms’.
What is the difference between the rooms?

 Check out rooms are rooms where guests are expected to check-out
 Occupied rooms are rooms where the guest is not departing and will be staying for
another night
 Vacant rooms are rooms that are not being used and which have been prepared
ready for sale by Reception.

11. Answer ‘True’ or ‘False’ to the following statement: When entering a guest room
you should close it behind you to ensure your safety.

The answer is false. The door should remain open.

12. What are two items you should remove when stripping a bed? What do you do
with these items?

 Remove bedspread or duvet. – inspect and air, or replace as required. All

bedspreads etc are washed or dry-cleaned periodically
 Remove blankets (where provided) - inspect and air, or replace as required. All
blankets are washed or dry-cleaned periodically
 Remove pillowcases – place into soiled linen bag. Inspect pillow and pillow
protectors to determine if they require attention or replacement
 Remove sheets - place into soiled linen bag.

13. Answer ‘True’ or ‘False’ to the following statement: You should never re-make a
bed using existing linen for any guest.

The answer is false. It is done for occupied guests.

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Answers to Written Questions

14. What are two steps to complete when cleaning a bath?

 Wet tub with water and check plughole for foreign matter
 Scour tub using non-metal pad – removing stains, residue and marks
 Clean and polish taps
 Rinse bath thoroughly
 Dry and polish with cloth
 Conduct final inspection.

15. What are two steps to complete when cleaning a toilet?

 Flush toilet to wet sides of bowl

 Pour in cleanser – leave to soak: continue with other work
 Wash lid and dry – both sides and near back hinges
 Wash seat and dry – both sides and near back hinges
 Wash outsides of the bowl and dry
 Wash and dry water holding unit and polish button
 Scour bowl thoroughly – use a toilet brush
 Flush toilet a number of times to wash away dirt and residue
 Place a hygiene strip over the closed toilet lid
 Conduct final inspection – leave lid down when thoroughly cleaned. Add hygiene
strip, if appropriate.

16. What are two parts of a vanity area that must be cleaned?

 Bathroom bench
 Basins
 Taps
 Mirror
 Cupboards
 Handtowels
 Amenities
 Soap containers.

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 Answers to Written Questions

17. What are two steps to complete when cleaning a bathroom floor?

 Remove everything that may be on the bathroom floor such as mats, trash cans,
and small pieces of furniture
 Sweep the floor to remove dirt, hair, dust, and other debris
 Dissolve detergent into warm water using the manufacturer's instructions for the
correct water to detergent ratio
 Pour the solution over the entire floor so that the solution can fill into the grout lines
 Allow the solution to remain on the floor for 15 to 20 minutes
 Scrub the grout with a small medium-bristled brush
 Rinse the floor with a mop dampened with clean water
 Mix a second batch of detergent and water
 Mop the entire floor with the fresh solution
 Rinse the mop with clean water and mop a second time over the floor to rinse it
 Use a squeegee to push residual moisture to one area of the floor before
absorbing it with dry towels.

18. What are three guest supplies that you would replenish in a guest bathroom?

 Toilet paper and sanitary pads and bags

 Tissues
 Towels including hand towels, face cloths, bathmats, bath towels
 Shampoo
 Conditioner
 Moisturiser
 Hand lotion
 Toothbrushes and toothpaste
 Make up remover
 Combs
 Water
 Soap
 Perfumes, aftershaves and other fragrances
 Sewing kits.

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Answers to Written Questions

19. What are two ways to minimise disruption to guests?

 Always respect ‘Do Not Disturb’ signs

 Keep noise when moving around the floor to a minimum
 Converse quietly with other staff and guests
 Avoid knocking equipment into things
 Keep trolleys and equipment away from guest traffic areas
 Always allow guests right of way in a corridor or lift.

20. What is the difference between ‘furniture’ and ‘fixtures’?

 Furniture commonly refers to items in the room that are movable including beds,
couches, desks, television, clock radios etc.
 Fixtures refer to items that are attached that are used by the guest including air-
conditioners, light controls etc.

21. Answer ‘True’ or ‘False’ to the following statement: When vacuuming the room
start at the furthest corner from the door and work back toward the exit.

The answer is true.

22. What are three items to clean in a kitchenette?

 Fridge
 Stove & Oven
 Microwave
 Dishwasher
 Tea and coffee making facilities
 Pots and Pans
 Crockery and cutlery
 Washer and dryer.

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 Answers to Written Questions

23. What are two guest supplies to be replenished in a room (not including the
bathroom)?

 Pens
 Paper
 Stationery
 Envelopes
 Fax or e-mail forms
 Promotional material
 Room service menus – in traditional menu format and doorknob hangers
 Sewing and shoe polishing kits
 Guest dry-cleaning bag
 Guest laundry list
 Tea, coffee, milk and biscuits
 Iron
 Fly spray
 Additional blankets and pillows
 Remote control units
 Hair dryer
 Electric jug
 Basic cups, mugs, saucers, glasses, tea-spoons, bottle opener.

24. What are two examples of checking operational readiness of equipment in a

room?

 In-room air conditioning set at a predetermined temperature level

 Refrigerator left at a nominated setting
 Television set to a prescribed volume or channel
 Clock set to the correct time
 Alarm clock checked to ensure the alarm is not active
 Radio tuned to nominated channel and set at desired volume
 Dimmers set to medium setting
 Toaster set to desired setting
 Pens and message pads are located conveniently as required – next to bed, near
telephone. All pads and pens should be laid in identical position throughout the
venue.

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Answers to Written Questions

25. If an item in a room has a defect what can you do?

 The item must be taken out of service immediately and replaced if possible
 The item is reported on a maintenance report and submitted to the appropriate
person for action

26. If you see or hear anything that is suspicious, unusual or appears illegal what
should you do?

 Not say anything to the persons involved

 Try not to alert them to the fact you have noticed something suspicious, unusual
etc.
 Try to remember as much detail as possible and write down notes
 Alert the relevant person as soon as possible.

27. Answer ‘True’ or ‘False’ to the following statement: Any half eaten food left in a
room from which a guest has departed normally should be thrown out.

The answer is true.

28. Answer ‘True’ or ‘False’ to the following statement: Turn-down service is

normally completed in the morning.

The answer is false. It occurs in the late afternoon or early evening.

29. Answer ‘True’ or ‘False’ to the following statement: Deep cleaning should
normally take place when the hotel is quiet.

The answer is true.

30. What are three items that a hotel would lend to a guest in the room?

 Special pillows
 Extra bedding
 Extra crockery and cutlery
 Cots
 Extra beds / rollway beds
 Extra furniture
 Ice buckets
 Extra towels
 Telephone chargers
 Power boards
 Internet cables
 Video players and consoles
 Children games & toys

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 Answers to Written Questions

 DVD’s
 Books
 Iron and ironing board
 Electrical adapters
 Bath robe and weight scales
 Hair dryer
 Extra coat hangers
 Portable fans or heather
 Picnic baskets
 Clothes drying racks.

31. What are two types of records and notifications written by room attendants on a
daily basis?

 Recording status of rooms

 Lost property reports
 Ordering of supplies
 Handover reports
 Records of items that were loaned to guests
 Maintenance requests
 Time sheets.

32. What is a benefit of disposing on rubbish on a regular basis?

 Maintains a clean environment and ensures it is aesthetically pleasing

 Reduces accidents caused by people tripping and falling over
 Reduces the chance of contamination
 Reduces bad odours
 Attracts fewer insects and rodents
 Reduces likelihood of contamination.

33. Answer ‘True’ or ‘False’ to the following statement: At the end of a shift all items
should be removed from a housekeeping trolley

The answer is false.

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Answers to Written Questions

34. Answer ‘True’ or ‘False’ to the following statement: Stock should be checked
and replenished on a daily basis.

The answer is true.

35. How should you clean a brush at the end of a shift?

 Shake clean in an outside location

 Wash with designated detergent – some properties will also require sanitising
 Hang to air dry.

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 Observation Checklist

Observation Checklist
Student name

Assessor name

Location/venue

Unit of competency Clean and prepare rooms for incoming guests

D1.HHK.CL3.03

Dates of observation

Instructions 1. Over a period of time observe the student completing each of

the following tasks:
a) Identify the role of room attendants
b) Prepare for cleaning duties
c) Make beds
d) Clean bathroom
e) Clean room
f) Provide additional housekeeping services
g) Prepare for the next shift
2. Enter the date on which the tasks were undertaken
3. Place a tick in the box to show they completed each aspect
of the task to the standard expected in the enterprise
4. Complete the feedback sections of the form, if required.

Did the candidate Yes No

Element 1: Identify the role of room attendants

Describe the services delivered by a room attendant  

Locate the position of room attendants within the enterprise  

Identify the personal characteristics required of a room attendant  

Describe grooming and personal presentation standards for a room attendant  

Interpret enterprise policies and procedures for the provision of housekeeping  
services

Identify and explain the role of communication in the provision of  

housekeeping services

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Observation Checklist

Did the candidate Yes No

Element 2: Prepare for cleaning duties

Replenish linen room supplies  

Load housekeeping trolley with supplies for service  

Check housekeeping trolley prior to use  

Identify rooms to be cleaned for the shift  

Access and enter guest room appropriately  

Element 3: Make beds

Strip and re-make bed with fresh bed linen  

Re-make bed using existing bed linen  

Element 4: Clean bathroom

Clean bath and shower area  

Clean toilets  

Clean vanity area  

Clean floors  

Replenish guest supplies  

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 Observation Checklist

Did the candidate Yes No

Element 5: Clean room

Follow in-house requirements and policies in relation to room cleaning  

Clean fixtures and fittings  

Vacuum floors and other areas  

Clean kitchenette area, where applicable  

Replenish guest supplies  

Check operational readiness of all items and equipment  

Report and remedy room defects and damaged items  

Report suspicious items or situations  

Handle guest property left in room from which guest departed  

Element 6: Provide additional housekeeping services

Provide turn-down service  

Carry out rotational cleaning duties  

Lend equipment to guests, as requested in accordance with house policies  

Element 7: Prepare for next shift

Complete required records and notifications  

Dispose of rubbish  

Clean and store trolleys  

Replenish stock items as necessary  

Clean housekeeping equipment prior to storage  

Did the student’s overall performance meet the standard?  

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Observation Checklist

Feedback to student and trainer/assessor

Strengths:

Improvements needed:

General comments:

Candidate signature Date

Assessor signature Date

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 Third Party Statement

Third Party Statement

Student name:

Name of third party: Contact no

Relationship to  Employer  Supervisor  Colleague  Other

student: Please specify:_______________________________________________
Please do not complete the form if you are a relative, close friend or have a
conflict of interest]

Unit of competency: Clean and prepare rooms for incoming guests

D1.HHK.CL3.03

The student is being assessed against industry competency standards and we are seeking
your support in the judgement of their competence.
Please answer these questions as a record of their performance while working with you.
Thank you for your time.

Do you believe the trainee has demonstrated the following skills? Not
Yes No
(tick the correct response] sure

Identifies sources of current information on a wide range of issues   

impacting on the tourism industry

Obtains relevant information from identified sources of issues   

impacting on the workplace and the broader tourism industry

Identifies and obtains relevant information on ethical, legal, industrial   

relations and other issues impacting on the tourism industry and the
workplace

Shares new/update industry knowledge with colleagues and   

customers

Uses and applies new/updated industry knowledge in day-to-day   

workplace activities

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Third Party Statement

Comments/feedback from Third Party to Trainer/Assessor:

Third party signature: Date:

Send to:

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 Competency Recording Sheet

Competency Recording Sheet

Name of Student

Name of Assessor/s

Unit of Competency Clean and prepare rooms for incoming guests D1.HHK.CL3.03

Date assessment commenced

Date assessment finalised

Assessment decision Competent / Not Yet Competent (Circle one)

Follow up action required

(Insert additional work and
assessment required to achieve
competency)

Comments/observations by
assessor/s

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Competency Recording Sheet

Place a tick () in the column to reflect evidence obtained to determine Competency of the student for each Performance Criteria.

Observation 3rd Party Oral Written Work

Element & Performance Criteria Other
of skills Statement Questions Questions Projects

Element 1: Identify the role of room attendants

Describe the services delivered by a room attendant

Locate the position of room attendants within the

enterprise

Identify the personal characteristics required of a

room attendant

Describe grooming and personal presentation

standards for a room attendant

Interpret enterprise policies and procedures for the

provision of housekeeping services

Identify and explain the role of communication in the

provision of housekeeping services

Element 2: Prepare for cleaning duties

Replenish linen room supplies

Load housekeeping trolley with supplies for service

Check housekeeping trolley prior to use

Identify rooms to be cleaned for the shift

Access and enter guest room appropriately

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 Competency Recording Sheet

Place a tick () in the column to reflect evidence obtained to determine Competency of the student for each Performance Criteria.

Observation 3rd Party Oral Written Work

Element & Performance Criteria Other
of skills Statement Questions Questions Projects

Element 3: Make beds

Strip and re-make bed with fresh bed linen

Re-make bed using existing bed linen

Element 4: Clean bathroom

Clean bath and shower area

Clean toilets

Clean vanity area

Clean floors

Replenish guest supplies

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Competency Recording Sheet

Place a tick () in the column to reflect evidence obtained to determine Competency of the student for each Performance Criteria.

Observation 3rd Party Oral Written Work

Element & Performance Criteria Other
of skills Statement Questions Questions Projects

Element 5: Clean room

Follow in-house requirements and policies in relation

to room cleaning

Clean fixtures and fittings

Vacuum floors and other areas

Clean kitchenette area, where applicable

Replenish guest supplies

Check operational readiness of all items and

equipment

Report and remedy room defects and damaged items

Report suspicious items or situations

Handle guest property left in room from which guest

departed

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 Competency Recording Sheet

Observation 3rd Party Oral Written Work

Element & Performance Criteria Other
of skills Statement Questions Questions Projects

Element 6: Provide additional housekeeping

services

Provide turn-down service

Carry out rotational cleaning duties

Lend equipment to guests, as requested in

accordance with house policies

Element 7: Prepare for next shift

Complete required records and notifications

Dispose of rubbish

Clean and store trolleys

Replenish stock items as necessary

Clean housekeeping equipment prior to storage

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Competency Recording Sheet

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Competency Recording Sheet

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