Modification History
The version details of this endorsed unit of competency set are in the table below. The latest information is at the top.
Version |
Comments |
1.0 |
N Replaces but is not equivalent to SITHACS005B Prepare rooms for guests. Prerequisite units removed. Minor adjustments to expression of content to streamline and improve unit. Additional hygiene content added to Performance Criteria, Required Knowledge, Range and Critical aspects for assessment. Element 4 split into two elements. |
Unit Descriptor
This unit describes the performance outcomes, skills and knowledge required to clean and prepare rooms, including bedrooms and bathrooms, in an accommodation establishment. It requires the ability to set up cleaning equipment and trolleys and to safely clean guest rooms using resources efficiently to reduce negative environmental impacts.
Application of the Unit
This unit applies to housekeeping attendants in commercial accommodation establishments. They work under supervision and usually as part of a team.
Licensing/Regulatory Information
No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
Pre-Requisites
Not applicable.
Employability Skills Information
This unit contains employability skills.
Elements and Performance Criteria Pre-Content
Elements and Performance Criteria
Elements describe the essential outcomes of a unit of competency. |
Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide. |
1. Prepare for room servicing. |
1.1 Identify rooms requiring service from information supplied. 1.2 Select and prepare room servicing equipment and cleaning agents . 1.3 Identify supplies for trolleys and select or order in sufficient numbers. 1.4 Load trolleys safely with adequate supplies. 1.5 Access rooms according to organisational customer service and security procedures. |
2. Make up beds. |
2.1 Strip beds and mattresses and check pillows and linen for stains and damage. 2.2 Replace stained and damaged linen according to organisational standards. |
3. Clean rooms. |
3.1 Clean rooms in logical order and with minimum disruption to guests. 3.2 Identify and respond to hazards . 3.3 Reduce negative environmental impacts through efficient use of energy, water and other resources. 3.4 Avoid unhygienic personal contact with food or food contact surfaces . 3.5 Avoid unhygienic cleaning practices that may cause food-borne illnesses. 3.6 Identify pests and take appropriate action. |
4. Organise rooms. |
4.1 Check and reset furniture , fixtures and fittings . 4.2 Check, replenish or replace room supplies . 4.3 Collect and store guest items left in vacated rooms. |
5. Check rooms. |
5.1 Identify room defects, damaged items or suspicious items or occurrences. 5.2 Report items for follow up by maintenance teams. 5.3 Check all aspects of room set up and cleanliness prior to leaving. |
6. Clean and store trolleys and equipment. |
6.1 Clean trolleys and store equipment after use. 6.2 Safely dispose of all waste and hazardous substances. 6.3 Check supplies and replenish or reorder according to organisational procedures. |
Required Skills and Knowledge
This section describes the skills and knowledge required for this unit. |
Required skills |
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Required knowledge |
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Evidence Guide
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package. |
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Overview of assessment |
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Critical aspects for assessment and evidence required to demonstrate competency in this unit |
Evidence of the ability to:
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Context of and specific resources for assessment |
Assessment must ensure use of:
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Method of assessment |
A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:
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Guidance information for assessment |
The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector, workplace and job role, for example:
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Range Statement
The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included. |
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Equipment may include: |
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Cleaning agents may include: |
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Hazards may include: |
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Unhygienic personal contact may include: |
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Food contact surfaces may include: |
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Unhygienic cleaning practices may include: |
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Furniture , fixtures and fittings may include: |
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Room supplies may include: |
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Unit Sector(s)
Hospitality
Competency Field
Accommodation Services