3 b Furniture and fixtures are polished dusted and vacuumed 4 c Sprayed air

3 b furniture and fixtures are polished dusted and

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3. b. Furniture and fixtures are polished, dusted and vacuumed 4. c. Sprayed air freshener 5. Defects are identified and reported immediately to management for proper action. 6. Cleaning chemical substitutes in the absence of the standard cleaning chemicals are recommended for use. CONTENTS: Types of Flooring and Wall materials Basic Procedures in Cleaning, Cleaning Methods, and Cleaning Motions Care and Maintenance of Cleaning Equipment Cleaning Agents/Chemicals and Its Best Its Best Substitute CONDITION: Equipment Tools Materials - caddy - brooms/dustpans - trash bag - vacuum cleaner - mopping set - rags - floor polisher - ladder - all purpose cleaner - rag squeezer - cobwebs remover - scouring pad - spray gun - air freshener - duster - garbage underliner - glass squeegee - detergent - disinfectant - sponge METHODOLOGY: Lecture/discussion Demonstration Modular instruction
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LO3. MAINTAIN PANTRY AND SERVICE AREAS ASSESSMENT CRITERIA: 1. Service carts are cleaned in accordance with hotel standards 2. Supplies are replenished according to hotel/resort and restaurant standards 3. Corridors, employees’ entrance and restrooms/ locker rooms are cleaned according to hotel/resort and restaurant standards 4. Service areas are cleaned according to hotel/resort and restaurant SOP 5. Vacuum cleaner are emptied according to hotel/resort and restaurant SOP CONTENTS: Cleaning and Sanitation of Service Carts Replenishment Procedures of Supplies Hotel Standard Procedure in Cleaning Rooms Waste Disposal and Cleaning of Vacuum Cleaner CONDITION: Equipment Tools Materials - caddy - brooms/dustpans - trash bag - vacuum cleaner - mopping set - rags - floor polisher - ladder - all purpose cleaner - rag squeezer - cobwebs remover - scouring pad - spray gun - air freshener - duster - garbage underliner - glass squeegee - detergent - disinfectant - sponge METHODOLOGY: Lecture/discussion Practical Demonstration
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LO4. PREPARE REPORTS AND REQUISITIONS ASSESSMENT CRITERIA: 1. Accomplishment report is prepared in accordance with hotel/resort and restaurant SOP 2. Proper communication to the next shift is endorsed according to hotel/resort and restaurant standard procedures 3. Supplies requisition is prepared according to hotel/resort and restaurant standard operating procedures 4. Supplies requisition is monitored and followed-up according to hotel/resort and restaurant SOP CONTENTS: Filling up forms Types of Housekeeping Forms Recordkeeping and Filing Implementation of 5S Writing Reports CONDITION: Pen Hotel/Resort and Restaurant Forms Logbook Brochures Hotel/Resort and Restaurant Manuals METHODOLOGY: Lecture/discussion Practical Demonstration Modular Instruction
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LO5. ASSIST GUEST NEEDS ASSESSMENT CRITERIA: 1. Guests are greeted according to hotel/resort and restaurant social protocol 2. Eye contact with guests is maintained 3. Guests inquiries are answered with correct information 4. Guests are given clear direction 5. Guests expectation with regards to service is met 6.
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