COURSE DESIGN
: HOUSEKEEPING COURSE TITLE
NOMINAL DURATION : hours
QUALIFICATION LEVEL : NC II
COURSE DESCRIPTION : This course is designed to enhance the knowledge, skills and attitude in Housekeeping specifically it covers, to provide housekeeping services to guest, prepare room for guest, clean premises, provide valet service , launder linen and guest clothes
SUMMARY OF LEARNING OUTCOMES :
Upon completion of this course students/trainees will be able to:
1. Identify and perform different housekeeping services
2. Handle housekeeping requests
3. Advice guests on room and housekeeping equipment
4. Set-up equipment and trolleys
5. Access rooms for servicing
6. Make
–up beds
7. Clean and clear rooms
8. Clean and store trolleys and equipment
9. Select and use equipment and materials properly for cleaning premises.
10. Comply with occupational; health and safety requirements in preparing dry and wet cleaning agents and chemicals
11. Identify and explain different cleaning operations, chemicals and treatment of common hazards in the workplace
12. Dispose garbage and used chemicals properly
13. Clean wet and dry areas according to enterprise procedures
14. Maintain and store cleaning equipment and chemicals
15. Identify Valet services
16. Perform proper coordination to ensure optimum privacy, security and confidentiality of all guests.
17. Display professional valet standards
18. Ensure proper handling of guest’s property.
19. Identify types of fabric and laundry equipment
20. Observe safety practices in handling laundry equipment and chemicals
21. Follow correct procedure in laundering process for guest’s laundry items
22. Package and store laundry items

ENTRY REQUIREMENTS:
Candidate/trainee must be any of the following:

Can communicate both oral and written

Good moral character

Physically and mentally fit
COURSE STRUCTURE
UNIT OF
COMPETENCY
MODULE TITLE MODULE CONTENT
A. BASIC
1. Participate in workplace communication
2. Work in a team environment
3. Practice career professionalism
1.1 Participating in workplace communication
2.1 Working with others
3.1 Practicing career professionalism
1.1.1 Parts of speech
1.1.2 Sentence construction
1.1.3 Effective communication
1.1.4 Conduct interviews
1.1.5 Sentence construction
1.1.6 Technical writing
1.1.7 Recording information
1.1.8 Basic mathematics
1.1.9 Technical writing
1.1.10 Types of forms
2.1.1 Team role
2.1.2 Relationship and responsibilities
2.1.3 Role and responsibilities within a team
2.1.4 Team members role and responsibilities
2.1.5 Communication process
2.1.6 Team structure
2.1.7 Group planning and decision making
3.1.1 Code of conduct and code of ethics
3.1.2 Personal hygiene
3.1.3 Interpersonal and
NOMINAL
DURATIO
N

4. Practice occupational health and safety procedures
4.1 Practicing occupational health and safety procedures intrapersonal skills
3.1.4 Communication skills
3.1.5 Fundamental rights at work
3.1.6 Company procedures and standards
3.1.7 Work values and ethics
3.1.8 Company policies
3.1.9 Company operating procedures and standards
3.1.10 Gender and
Development
3.1.11 Personal Hygiene
3.1.12 Certifications and licenses appreciation
3.1.13 Participate in training programs
3.1.14 Awards/ rewards
4.1.1 Hazards and risks identification and control
4.1.2 Organizational safety and health protocol
4.1.3 Threshold limit value
(TLV)
4.1.4 OHS indicators
4.1.5 TLV table
4.1.6 Phil OHS Standards
4.1.7 Effects of hazards in the workplace
4.1.8 Ergonomics
4.1.9 EGG Regulations
4.10 Safety Regulations

Clean Air Act

Electrical and
Fire Safety
Code

Waste management

Disaster
Preparedness and
Management
4.1.11 Contingency Measures and Procedures

4.1.12 Operational health and safety procedure, practices and regulations
4.1.13 Emergency-related drills and training
B. COMMON
1. Develop and update industry knowledge
2. Observe workplace hygiene procedures
1.1 Developing and updating industry knowledge
2.1 Observing workplace hygiene procedures
1.1.1 Information sources
 media
 reference book
 libraries
 union
 industry association
 internet
 personal observation
1.1.2 Trade unions environmental issues and requirements
1.1.3 Industrial relations issues and major organization
1.1.4 Career opportunities
1.1.5 Work ethic required to work in the industry
1.1.6 Quality assurance
2.1.1 Hygiene procedures

Proper hand washing
 Regular bathing
 Appropriate and clean clothing
 Cleaning and sanitizing procedures
 Personal hygiene
 Pest control
 Principles of
HACCP
2.1.2 Types of hygiene risks

 Bacteria and contamination
 Inappropriate food handling
 Poor work practices

Cross contamination
 Disposal garbage potentially of or contaminated waste
2.1.3 Different cleaning materials
 Cleaning
procedures
 Cleaning
guidelines

3. Perform computer operations
3.1 Performing
Computer Operations
3.1.1 Types of computers and basic features of different operating systems
3.1.2 Plain parts of a computer
3.1.3 Storage devices and basic categories of memory
3.1.4 Types of software
3.1.5 Computer capacity
3.1.6 OHS Guidelines
3.1.7 Computer Capacity
3.1.8 Standard operating procedures in entering and saving data into the computer
3.1.9 Storage media
3.1.10 Ergonomic guidelines
3.1.11 Procedures/Techniques in Accessing
Information
3.1.12 Desktop Icons
3.1.13 Keyboard Techniques
3.1.12 Based on OHS
Requirements
3.1.14 Software Commands
3.1.15 Operation and Use of
Peripheral Devices
3.1.16 Procedures in
Transferring Files/Data
3.1.17 Cleaning, Minor
Maintenance and
Replacements of
Consumables
3.1.18 Creating More Space in the Hard Disk
3.1.19 Reviewing Programs
3.1.20 Deleting Unwanted Files
3.1.21 Checking Hard Disk for
Errors
3.1.22 Viruses and Up to Date
Anti-Virus Programs

4. Perform workplace safety practices
4.1 Performing workplace safety practices
5. Provide effective customer services
5.1 Providing effective customer services
4.1.1 Health, safety and security procedures
4.1.2 Breaches procedures
4.1.3 Emergency procedure
 Personal injuries
 Fire

Electrocution
 Natural calamity
 Criminal acts
4.1.3 Safe personal presentation standard
4.1.4 5’s Principles
4.1.5 Waste management
4.1.6 Pollution control
4.1.6 Effect of pollution
4.1.7 Types of pollutants
5.1.1 Good working attitude
5.1.2 Knowledge of services manual and standards
5.1.3 Interactive communication with others
5.1.4 Interpersonal skills and sincerity
5.1.5 Non verbal communication and body language
5.1.6 Work value and ethics
5.1.7 Telephone conversation
5.1.8 Fax machine information
5.1.9 Product merchandizing
5.1.10 E-Learning
5.1.11 Dealing with objectives and disagreement
5.1.12 Holding guest's complaints in effective ways
5.1.13 Evaluation and recommendation process
5.1.14 Guest relation communication
5.1.15 Responding to customer needs
40 Hours

UNIT OF
COMPETENCY
CORE
1. Provide housekeeping services to guest
2. Prepare rooms for guests
MODULE TITLE MODULE CONTENT
1.1 Providing housekeeping services to guest
2.1 Preparing rooms for guests
1.1.1 Hotel codes and regulations
1.1.2 Interpersonal skills:
Communication and listening Skills
1.1.3 Upselling and selling techniques
1.1.4 Basic operational skills on facilities and equipment
1.1.5 Personal hygiene
1.1.6 Hotel organization structure: departments and its functions “Rank and File”
1.1.7 Preparing requisitions for maintenance services
1.1.8 Housekeeping and Front
Office forms
1.1.9 Codes and regulations
1.1.10 Handle queries through telephone, fax machine, internet and e-mail
1.1.11 Interpersonal skills:
Communication and listening skills
1.1.12 Upselling and selling techniques
2.1.1 Types and uses of cleaning equipment
2.1.2 Types cleaning materials and supplies and their uses
2.1.3 Classification of cleaning tools, equipment and materials according to their uses and care
2.1.4 Setting-up of trolley/ caddy with cleaning materials according to needs and
NOMINAL
DURATION

establishment standards.
2.1.5 Safety measures in handling different cleaning equipment and chemicals
2.1.6 Safe keeping practices
2.1.7 Safety hazards and precautions
2.1.8 Codes and regulation
2.1.9 Basic phraseologies in housekeeping
2.1.10 Housekeeping reports, checklists and forms
2.1.11 Types and sizes of linens, pillows and bed sheets
2.1.12 Procedures in making up beds and cots
2.1.13 Color harmony
2.1.14 Materials, tools, chemical agents and equipment needed in cleaning guest room
2.1.15 Procedures on cleaning guest room occupied/vacant ceilings and floorings lanai area furniture and fixtures bed
2.1.16 Procedures in cleaning furniture and fixtures
2.1.17 Procedures in cleaning bathroom and toilet
2.1.18 Identifying pests and applying proper control
2.1.19 Procedures in mixing sanitizing agents
2.1.20 Sanitizing rooms and bathrooms
2.1.21 Replenishing room and bathroom supplies and amenities
2.1.22 Safety measures in cleaning

3. Clean premises
2.1.23 Home management practices
2.1.24 Cleaning motion in guest room
2.1.25 Types of cleaning materials and equipment
2.1.26 Cleaning and keeping cleaning materials and equipment according to manufacturer’s operating procedures and establishment standards.
2.1.27 Safe keeping practices in accordance with establishment standards
3.1 Clean premises 3.1.1 Common equipment and cleaning chemicals and agents and their usage in accordance with manufacturer’s instruction
3.1.2 Identification and treatment of common hazards in the work area
3.1.3 Occupational health and safety requirements
3.1.4 Common protective clothing and materials and their appropriate use
3.1.5 Checking safety and working conditions of cleaning equipment in accordance with manufacturer’s instruction and establishment operating standards
3.1.6 Policies and procedures related to cleaning operations and disposal of used chemicals in

accordance with establishment operating standards
3.1.7 Security procedures of establishment
3.1.8 Laws on general workplace safety, hazardous substances and manual handling and storage requirements
3.1.9 Checking safety and working condition of cleaning equipment in accordance with manufacturer’s instructions and establishment procedures
3.1.10 Identifying possible inconveniences and hazards at work area
3.1.11 Cleaning task is scheduled and performed in accordance with customer convenience and establishment policies
3.1.12 Procedure in cleaning operations for specific areas:
 bathrooms
 balconies, private lounge areas, public areas
 kitchen
 function rooms
 storage areas
3.1.13 Proper disposal of used chemicals in accordance with manufacturer’s instructions and safety and environmental legislation requirements
3.1.14 Procedure in garbage disposal in accordance

4. Provide valet service
4.1 Provide valet service with establishment standards
3.1.15 Procedures in cleaning public bathrooms
3.1.16 Procedures in Cleaning public areas (internal and external), private lounge areas and balconies
3.1.17 Procedure in cleaning function rooms
3.1.18 Procedure in cleaning kitchen
3.1.19 Cleaning storage areas
3.1.20 Procedure in wiping down and cleaning of cleaning equipment, tools and materials
3.1.21 Procedure in washing and rinsing equipment and tools
3.1.22 Procedure in drying out and sanitizing cleaning equipment, tools and materials
3.1.23 Procedure in dismantling and re-assembling cleaning equipment in accordance with manufacturer’s instruction
3.1 24 Routine maintenance and preventive maintenance programs in accordance with safety and security procedures and establishment operations
4.1.1 Basic roles of valet service within Philippine hospitality industry
4.1.2 Building guest rapport through oral and written communication
4.1.3 Procedures in performing

valet services:
4.1.4 Picking- up laundry
4.1.5 Checking laundry for possible damages
4.1.6 Sorting, endorsing and delivery of laundry
4.1.7 Procedures in keeping laundry area clean in accordance with establishment standards.
4.1.8 Organizational chart of the housekeeping department
4.1.9 Prepare reports and endorsements of valet service provider
4.1.10 Procedure of sorting and marking of laundry items.
4.1.11 Checking laundry condition
4.1.12 Delivery of laundry and luggage to guest room
4.1.13 Basic contact lists and details, and basic customer preference profiles.
4.1.14 Communication phrases of valet service provider with guest in accordance with establishment standards
4.1.15 Personality development: Grooming and personal hygiene
4.1.16 Procedure in unpacking, storing and packing of guest luggage in accordance with guest instructions.
4.1.17 Procedure in pressing and presenting guest’s clothes ready for use.
4.1.17 Identify cleaning materials and supplies appropriate for shoes based on material of

5. Launder linen and guest clothes
5.1 Laundering linen and guest clothes shoes.
4.1.18 Cleaning and preparing guest’s shoes in accordance with establishment standards
4.1.19 Basic darning and mending for clothing and linen and repair of other accessories.
4.1.20 Protocols for ensuring optimum privacy and confidentiality for all guests.
5.1.1 Types of fibers and fabrics
5.1.2 Laundry terms and standard laundering methods
5.1.3 Types and usage of washing equipment: washing machine and dryers
5.1.4 Types and usage of laundry chemicals and cleaning agents
5.1.5 Classifications and usage of stain removing agents
5.1.6 Types of fabric softener
5.1.7 Reading textile label codes
5.1.8 Procedures in sorting laundry items
5.1.9 Principles and procedures in laundering clothes and linens
5.1.10 Principles and procedures in treating stains based on nature of stain and type of fabric and fiber
5.1.11 Handling bleaching solutions and other laundry chemicals

5.1.12 Hygiene, health and safety issues of specific relevance to laundry operations
5.1.13 Principles in drying clothes and linens
5.1.14 Principles and procedures in ironing and pressing clothes and linens
5.1.15 Types of ironing equipment, tools and materials and their proper usage
5.1.16 Types of hangers and their uses
5.1.17 Folding methods and techniques
5.1.18 Procedures in packaging and presenting guest laundry
5.1.19 Procedures in storing guest laundry in accordance with establishment standards or guest request
5.1.20 Delivery of laundry items
5.1.21 Basic housekeeping phraseologies
360 hrs