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Housekeeping Essay

3531 words - 15 pages

TABLE OF CONTENTS

TOURISM SECTOR

(HOTEL AND RESTAURANT)

HOUSEKEEPING NC II

Page No.

SECTION 1 HOUSEKEEPING NC II QUALIFICATION 1 - 2

SECTION 2 COMPETENCY STANDARDS

• Basic Competencies 3 - 17
• Common Competencies 18 - 35
• Core Competencies 36 - 54

SECTION 3 TRAINING STANDARDS

1. Curriculum Design 55 - 61
2. Training Delivery ...view middle of the document...

This Qualification is packaged from the competency map of the Tourism Sector (Hotel and Restaurant) as shown in Annex A

The Units of Competency comprising this Qualification include the following:

CODE NO. BASIC COMPETENCIES

500311105 Participate in workplace communication
500311106 Work in team environment
500311107 Practice career professionalism
500311108 Practice occupational health and safety procedures

CODE NO. COMMON COMPETENCIES

TRS311201 Develop and update industry knowledge
TRS311202 Observe workplace hygiene procedures
TRS311203 Perform computer operations
TRS311204 Perform workplace and safety practices
TRS311205 Provide effective customer service

CODE NO. CORE COMPETENCIES

TRS512307 Provide Housekeeping Services to Guest
TRS512308 Prepare Rooms for Guest
TRS512309 Clean Premises
TRS512310 Provide Valet Service
TRS512311 Laundry Linen and Guest Clothes

A person who has achieved this Qualification is competent to be:

❑ Room/Cabin Attendant
❑ Houseman/Public Area Attendant/Janitor
❑ Valet Runner
❑ Dry cleaner
❑ Washer
❑ Presser/Ironer
❑ Marker-Sorter
❑ Butler

SECTION 2 COMPETENCY STANDARDS

This section gives the details of the contents of the basic, common and core units of competency required in HOUSEKEEPING NC II.

BASIC COMPETENCIES

UNIT OF COMPETENCY : PARTICIPATE IN WORKPLACE COMMUNICATION
UNIT CODE : 500311105
UNIT DESCRIPTOR : This unit covers the knowledge, skills and attitudes required to gather, interpret and convey information in response to workplace requirements.

|ELEMENT |PERFORMANCE CRITERIA |
| |Italicized terms are elaborated in the Range of Variables |
|Obtain and convey workplace information |Specific and relevant information is accessed from appropriate sources |
| |Effective questioning , active listening and speaking skills are used to gather and convey |
| |information |
| |Appropriate medium is used to transfer information and ideas |
| |Appropriate non- verbal communication is used ...

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