FORM 1.

1 SELF-ASSESSMENT CHECK
INSTRUCTIONS: This Self-Check Instrument will give the trainer necessary data
or information which is essential in planning training sessions. Please check the
appropriate box of your answer to the questions below.

CORE COMPETENCIES

CAN I…? YES NO

1. PROVIDE HOUSEKEEPING SERVICES TO GUESTS

1.1 Receive housekeeping requests /

1.2 Provide/ Service housekeeping requests /

1.3 Provide advice to guest /

4. Liaise with other departments /

2. CLEAN AND PREPARE ROOMS FOR INCOMING GUESTS

2.1 Set up equipment and trolleys /

2.2 Access rooms for servicing /

2.3 Make up beds /

2.4 Clean and clear rooms /

5. Clean and store trolleys and equipment /

3. PROVIDE VALET/BUTLER SERVICE

3.1 Provide valet services to guests /

3.2 Display professional standards /

3. Care for guest property /

4. LAUNDRY LINEN AND GUEST CLOTHES

4.1 Collect laundry for laundering functions /

4.2 Perform laundering functions /

4.3 Process laundered item /

4. Return laundered item /

5. CLEAN PUBLIC AREAS, FACILITIES AND EQUIPMENT

5.1 Select and set up equipment and materials /

5.2 Clean dry and wet areas /

5.3 Maintain and store cleaning equipment /

and chemicals

6. DEAL WITH/HANDLE INTOXICATED GUESTS

 Data Gathering Instrument for Trainee’s Characteristics
INSTRUCTION: Please answer the following instrument according to the
characteristics described below. Encircle the letter of your choice that
best describes you as a trainee. Blank spaces are provided for some data
that need your response.
Characteristics of learners
Language, literacy and Average grade in: Average grade in:
numeracy (LL&N)
English Math

a. 95 and above a. 95 and above

b. 90 to 94 b. 90 to 94
c. 85 to 89 c. 85 to 89
d. 80 to 84 d. 80 to 84
a. 75 to 79 e. 75 to 79

Cultural and Ethnicity/culture:

language background
a. Ifugao
b. Igorot
c. Ibanag
d. Gaddang
e. Muslim
f. Ibaloy
g. Others( please specify)_____________

Education & general Highest Educational Attainment:

knowledge
a. High School Level
b. High School Graduate
c. College Level
d. College Graduate
e. with units in Master’s degree
f. Masteral Graduate
g. With units in Doctoral Level
h. Doctoral Graduate

Sex a. Male
b. Female
 SESSION PLAN

Sector : TOURISM
Qualification Title : Housekeeping NC II
Unit of Competency : Clean and Prepare Rooms for Incoming Guests
Module Title : Cleaning and Preparing Rooms for Incoming Guest
Nominal Duration : 70 hours
Learning Outcomes:
LO 1. Set-up equipment and trolleys
LO 2. Access rooms for servicing
LO 3. Make-up beds
LO 4. Clean and clear rooms
LO 5. Clean and store trolleys and equipment
A. Introduction
The module deals with the skills and knowledge required from housekeeping attendants to clean and prepare
rooms for incoming guests in a commercial accommodation establishment.
B. Learning Activities
LO 1. SET-UP EQUIPMENT AND TROLLEYS (jennalyn asuncion)
Learning Content Methods Presentation Practice Feedback Resources Time
Cleaning Supplies Individual Read Information Answer Self- Compare the CBLM, 2 hrs.
and Equipment Study Sheet 1.1-1 on Check 1.1-1 on answer with Reference
Cleaning Supplies Cleaning Answer Key Books,
and Equipment Supplies and 1.1-1 Manuals
Equipment
Multimedia View multimedia Listen to the Listen to the LCD 2hrs.
Presentation presentation as presentation feedback Projector,
 COMPETENCY-BASED LEARNING
MATERIALS

Sector Tourism
Qualification Title Housekeeping NCII
Unit of Competency Clean and Prepare Rooms for
Incoming Guests
Module Title Cleaning and Preparing Rooms for
Incoming Guests
Archdiocese of Tuguegarao
LYCEUM OF APARRI
3515 Aparri, Cagayan, Philippines
 EVIDENCE PLAN
Competency HOUSEKEEPING NC II
Standard
Unit of Clean and Prepare Rooms for Incoming Guests
Competency
Ways in which evidence will be collected:

Demonstratio
(tick the column)

Questioning
Interview

Written
n&
The evidence must show that the trainee
*Select and prepare cleaning, supplies and equipment
/ / /
required for servicing rooms.
Identify and select/ order supplies for trolleys accurately
/ /
in accordance with enterprise procedures.
Load safely the trolleys with adequate supplies in
/ / /
accordance with enterprise procedures.
*Identify rooms requiring for servicing based on
/ /
information supplied to housekeeping staff.
*Access rooms in accordance with the establishments’
/ / /
customer service and security procedures.
*Strip bed and mattresses, check the pillows and linens
for any sign of stains and damage, and check the room if / / /
the guest left any valuable properties.
Segregate and forward immediately any stained items to
/ / /
the Laundry Department for proper processing.
*Replace bed linens in accordance with enterprise
/ / /
standards and procedures.
*Clean the room(s) correctly, and with minimum
/ / /
disruption to guests.
Clean and check all furniture, fixture and fittings. / / /
*Check, replenish/ replace room supplies in accordance
/ /
with enterprise standards and procedures.
Identify pests in the guest’s room and apply appropriate
action in accordance with safety and enterprise / /
procedure
*Check the rooms for any defects and report it to
/ /
concerned department.
Record any damaged items in accordance with enterprise
/ /
procedures.
Report any unusual or suspicious person, item or
/ /
occurrence in accordance with enterprise procedures.
 WRITTEN EXAM

MULTIPLE CHOICE.
INSTRUCTION: Choose the correct answer that corresponds to the question.
1. What is a duvet?
a. a soft quilt used instead of a lower sheet and blanket
b. a type of fitted sheet made of cotton cloth
c. a padded bed cover made of cotton fabric
d. a bedspread placed on top of the bedsheets
2. What is a fitted sheet or bed pad?
a. a. a soft quilt used instead of a lower sheet and blanket
b. a type of fitted sheet made of cotton cloth
c. a padded bed cover made of cotton fabric
d. a bedspread placed on top of the bedsheets
3. What type of fibers should blankets ideally be made of?
a. thick cottons, flannel or wool
b. satin
c. silk
d. linen
4. What is a characteristic of comforters?
a. being heavy and rough
b. being made of synthetic materials
c. being light, warm and soft
d. being transparent
5. Where is bedspread typically placed?
a. under the mattress
b. on top of the bedsheets
c. on the pillow
d. under the bed frame
6. What is the purpose of bed skirts?
a. to cover the upper side of bed skirts
b. to cover the feet and underneath portions of the bed
c. to cover the pillows
d. to cover the walls
7. What is the function of bed runners?
a. to cover the whole stretch of the bed
b. to add accent to the bedspread
c. to cover the bed frame
d. to cover the windows
8.Why is it important to change bed linens regularly?
A. To prevent the spread of germs and bacteria
B. To maintain a clean and fresh appearance
C. To ensure guest comfort
QUESTIONING TOOL

Questions to probe the candidate underpinning Satisfactory

knowledge Response
Extension / Reflection Questions Yes No

1. Describe the steps you would take to prepare a

vacuum cleaner for use.
2. What are the consequences of not having a
sufficient supply on the trolley for room servicing?
3. Can you explain why is it important to record details
about unusual or suspicious occurrences?
4. Why is it important to clean and maintain equipment
after each use?
Safety Questions

5. Can you list the safety protocols to follow if you

accidentally spill a chemical cleaner?
6. What immediate actions should you take if you
encounter a suspicious item that could be dangerous?
7. Why is it crucial to follow safety guidelines when
storing hazardous chemicals?
Contingency Questions

8. How would you handle a situation where you run out

of a crucial supply while servicing a room?
9. Describe the steps you would take if you identify
signs of a pest infestation in a guest room?
10.How would you handle a situation where a guest
reports a damaged item that you did not notice during
your initial inspection?
Job Role / Environment Questions

11. How do you prioritize which supplies to load first

when preparing the trolley?
12. What are the common types of pests you might
encounter in the room?
13. How do you verify that all equipment is properly
cleaned and stored after use?
Rules and Regulations
 OPERATIONAL PROCEDURE
Equipment Type: Air condition

Equipment Code: HK-AC1

Location: Housekeeping NC II Training Area

Operation Procedure:
1. Read the Manual

 Before using the Electric Fan, read the manufacturer's manual to understand the specific
instructions and safety warnings of the model.

2. Unpacking and Assembly.

 Carefully unpack the fan from its box.

 Assemble the fan base, stand, and blades according to the manufacturer’s
instructions.
 Ensure all parts are securely fastened.

3. Preparation Before Starting

 Inspect the Unit:
-Ensure the AC is free from visible damage or obstructions.
-Check the indoor and outdoor units for dust or debris.
 Power Supply:
-Confirm the AC is connected to a stable power source.
-Ensure the circuit breaker or power switch is on
 Clean the Filters
-Inspect and clean air filters to avoid restricted airflow
 Check Settings
-verify the thermostat or remote settings, ensuring they are appropriate for your
needs.
4. Turning On the Air Conditioner
 Set the Mode
-Use the remote control or control panel to select the desired mode
-Cooling: For cooling the room.
-Heating: For warming (if applicable).
-Fan-Only: For air circulation
-Dehumidifying: To remove excess moisture.
 Adjust the Temperature
-Set the thermostat to the desired temperature, typically between 22°C and 25°C
(72°F to 77°F) for cooling
 Fan Speed:
-Choose a suitable fan speed: low, medium, or high
 Power On:
-Press the power button to start the air conditioner
5. During Operation
 Monitor Functionality:
-Ensure cool or warm air is being delivered as expected.
- Check for unusual sounds, vibrations, or leaks.
 Adjust Settings
-Ensure cool or warm air is being delivered as expected.
-Check for unusual sounds, vibrations, or leaks.
 Adjust Settings
 WORKSHOP INSPECTION CHECKLIST

Qualification Housekeeping NC II

Area/Section Training Area In-Charge JUSTINE M. MOLINA

YES NO INSPECTION ITEMS

/ Did you conduct inventory?

/ Did you organize and sort tools and equipment in the tool room?

/ Did you clean and disinfect all training laboratory equipment?

/ Di you inspect equipment for damage and report any issues to pertinent personnel?
/ Did you clear clutter from workstations and common areas?
/ Did you wipe down all surfaces, including desks, tables, and chairs?
/ Did you arrange furniture in a neat and orderly manner?
/ Did you vacuum carpeted areas and mop hard floors?
/ Did you dust all surfaces, including walls, windows and ceilings?
/ Did you clean windows and mirrors?
/ Did you clean light fixtures and replace burn-out bulbs?
/ Did you wipe down light switches and electrical outlets?
/ Did you organize and clean instructional materials?
/ Did you clean computer equipment, including monitors, keyboards, and mouse?
/ Did you clean and replace air conditioning filters?
/ Did you clean and sanitize all restroom surfaces, including sinks, toilets and countertops?
/ Did you restock soap, paper towels and toilet paper dispensers?
/ Did you check for plumbing issues, such as leaks or clogs, and report them immediately?
/ Did you ensure that safety signage and equipment are visible and accessibly?
/ Did you dispose of waste materials in appropriate bins or recycling containers?
Remarks: All assigned tasks, including inventory checks, cleaning, and organization, were executed with meticulous
precision. The demonstrated attention to detail in maintaining a clean and secure environment underscores a
steadfast commitment to operational efficiency.

Inspected by: Mr. ERNIE NICOLAS Date: November 25, 2024

Prepared by: JUSTINE M. MOLINA

TRAINER
 WASTE SEGREGATION
Housekeeping NC II
Qualification Housekeeping NC II Station/Bldg.
Laboratory

Housekeeping NC II Practical Work

Area/Section In-Charge Justine Molina
Area

Waste Recycle Dispose Compost

Paper
Used papers, newspapers, cardboards, X
magazines
Plastic
Plastic bottles, containers, packaging X
materials
Glass X
Bottles, jars
Broken glass X

Metals X
Cans, foils
Mixed Waste X
Soiled paper products, used tissues
Ceramics X
Broken mugs, plates
Food Scraps X
Vegetable peels, fruit scraps, leftovers
Cleaning Chemicals X
Detergents, disinfectants, bleach
Batteries X
AA, AAA, lithium-ion, button cell

Prepared by: JUSTINE M. MOLINA

TRAINER
 Archdiocese of Tuguegarao
LYCEUM OF APARRI
3515 Aparri, Cagayan Philippines

Purchase Request
Department: CICS DEPARTMENT Date: DECEMBER 03, 2024

Item Description Quantity Unit cost Total Cost

Computer (MSI) 2 30,000.00 5,566.00

Printer (brother 3 in one) 1 12,880.00 12,880.00

Projector (epson) 1 15,000.00 56,348.00

Projector Screen (epson) 1 32,188.00 37,016.00

Air condition (sharp) 1 1,723.00 1,723.00

Electric Fan (standard) 2 3,219.00 6,438.00

Fire extinguisher 1 40,200.00 40,200.00

Emergency Light (firefly) 25 1,075.00 26,875.00

Total: P 192,566.00

Requested by: JUSTINE M. MOLINA Noted by: MR. BILLY CALIMAG

Trainer Office Head

Approved by: Rev. Fr. JOEL M. REYES

School President
 TRAINING PLAN

Qualification: HOUSEKEEPING

Trainees’ Training Activity/Task Mode of Staff Facilities/Tools Venue Assessment Date and
Training Training and Equipment Method Time
Requirement
s
1.Provide housekeeping services to guest

Receive - receive and record the details of the On-The-Job ● guest room Diamond Questioning November
housekeeping housekeeping requests. Training Clinton ● kettles Hotel 18-
Mariano
requests -verify and note requests details ● computers Practical 26,2024
(Housekee
Provide/ -identify service/item that are obtained ping ● hairdryer demonstration
Service through cooperation with other staff Supervisor) ● irons and / direct
housekeeping -locate and deliver the required items to the ironing board observation
requests guest room ● adaptors, wires
Jenna
-set-up requested equipment/items and cables Portfolio
asuncion
-remove requested items (Hotel evidence
● requested
Provide advice -advice guest about the services and items General
Items:
to guest that the housekeeping staff offers Manager) Interview
o Roll away beds
-demonstrate the guest on how to use the
o additional
items provided by housekeeping
pillows and
department
blankets &
Liaise with -report equipment malfunction to
towels
other appropriate personnel o additional
departments -inform management on dangerous or room supplies
suspicious circumstances o first aid kit

2. Clean and Prepare rooms for incoming guests

Set up -prepare the cleaning supplies, tools and On-The-Job Clinton ● guest room Diamond Practical Novembe
equipment equipment that are needed for room servicing Training Mariano Hotel demonstration r,27-
(Housekeepi
● cleaning
-identify and select the supplies needed for
and trolleys agents, / direct Decembe
trolleys ng observation r 5, 2024
Supervisor)

TRAINEE’S PROGRESS SHEET

Name : KAYE ANN DALANON Trainer : Justine Molina

Qualification : Housekeeping NC II Nominal Duration : 436 hrs.

Units of Training Activity Training Date Started Date Finished Rating Trainee’s Initial Supervisor’s
Competency Duration Initial
1.Provide housekeeping services to guest

Receive - receive and record the details of 70 hrs. November November Satisfact
housekeeping the housekeeping requests. 18,2024 19,2024 ory!
requests -verify and note requests details
Provide/ Service -identify service/item that are November November
housekeeping obtained through cooperation 20,2024 21,2024
requests with other staff
-locate and deliver the required
items to the guest room
-set-up requested
equipment/items
-remove requested items
Provide advice -advice guest about the services November November
to guest and items that the housekeeping 22,2024 23,2024
staff offers
-demonstrate the guest on how
to use the items provided by
housekeeping department
Liaise with other -report equipment malfunction to November November
departments appropriate personnel 24,2024 26,2024
-inform management on
dangerous or suspicious
circumstances
 Technical Educational and Skills Development Authority

Lyceum of Aparri

LEARNER’S RECORD BOOK

I.D.

Trainee’s No._______________

NAME : May may Evilla

QUALIFICATION : Housekeeping NCII

TRAINING DURATION : 436 hours

TRAINER : Justine Molina

 Training Session Evaluation Form

This post-training evaluation tool is designed to assess the effectiveness

of your trainer throughout your training period. Kindly provide your honest
feedback by marking the appropriate cell for each question. Rest assured,
your responses will be handled with the highest level of confidentiality.

Use the following rating scales:

1 – Poor 2 – Fair 3 – Good 4 – Very Good 5 – Excellent

Ite Criteria 1 2 3 4 5
m
1 Follows training schedule.
2 Master of the subject.
3 Clearly defines learning goals.
4 Organizes training materials well.
5 Uses relevant and effective
examples.
6 Explains concepts clearly.
7 Answers trainee questions
effectively.
8 Engages trainees actively.
9 Encourages trainee participation.
10 Communicates effectively.
11 Responds to trainee needs.
12 Adapts to trainee pace.
13 Uses interactive teaching
methods.
14 Creates a positive learning
environment.
15 Manages time effectively during
training.
16 Promotes critical thinking.
17 Provides constructive feedback.
18 Demonstrates practical
applications.
19 Keeps trainees engaged.
20 Highly effective as a trainer.
Training Facilities/Resources
21 Equipment and tools are suitable
22 Training venue is conductive and
appropriate.
 23 Training resources are adequate.
24 Equipment, supplies and equipment
are sufficient
25 Promptness in providing materials.
Supplies/Tools/Equipment
26 The trainer demonstrates proper
handling care of tools and equipment.
Self-Evaluation
The trainer shall design self-evaluation questionnaire that he/she shall
answer after the conduct of the training this shall serve as a checklist of
what he/she must do
During the session, did I? Yes No
1. Prepare thoroughly for the training session.
2. Gather all necessary materials and resources.
3. Design an engaging and informative training
session.
4. Deliver content effectively and clearly.
5. Adapt delivery based on trainee responses.
6. Monitor trainee progress during the session.
7. Provide timely and constructive feedback.
8. Encourage trainees to reflect on their performance.
9. Create a safe and inclusive learning environment.
10. Build rapport and trust with trainees.
11. Address any concerns or conflicts.
12. Ensure trainees meet learning objectives.
13. Assess trainee comprehension and retention.
14. Adjust training to achieve all learning objectives.
15. Communicate effectively with trainees.
16. Encourage open communication and participation.
17. Use diverse communication methods to enhance
learning.
18. Provide opportunities for trainees to practice skills.