TR - Housekeeping NC II

TRAINING
REGULATIONS
HOUSEKEEPING NC II
TOURISM SECTOR
(HOTEL AND RESTAURANT)
TECHNICAL EDUCATION AND SKILLS DEVELOPMENT
AUTHORITY
TR - HOUSEKEEPING NC II
Promulgated
March 2005
East Service Road, South Superhighway, Taguig City, Metro Manila
TABLE OF CONTENTS
TOURISM SECTOR
(HOTEL AND RESTAURANT)
HOUSEKEEPING NC II
Page No.
SECTION 1 HOUSEKEEPING NC II QUALIFICATION
SECTION 2
SECTION 3
COMPETENCY STANDARDS
Basic Competencies
Common Competencies
Core Competencies
3 - 17
18 - 35
36 - 54
TRAINING STANDARDS
3.1
3.2
3.3
3.4
3.5
3.6
3.7
SECTION 4
1-2
Curriculum Design
Training Delivery
Trainee Entry Requirements
List of Tools, Equipment and Materials
Training Facilities
Trainers Qualifications
Institutional Assessment
NATIONAL ASSESSMENT AND CERTIFICATION

ARRANGEMENTS
55 - 61
62
63
63 - 65
66
66
66
67
COMPETENCY MAP
68
DEFINITION OF TERMS
69
ACKNOWLEDGEMENTS
70 - 71
Promulgated March 2005
TRAINING REGULATIONS FOR

HOUSEKEEPING NC II
SECTION 1
HOUSEKEEPING NC II QUALIFICATION
The HOUSEKEEPING NC II Qualification consists of competencies

that a person must achieve to prepare guest rooms, clean premises and
equipment, laundry linen and guest clothes, provide housekeeping services
and provide valet services to hotels, motels, clubs, hospitals, resorts,
dormitories and luxury liners.
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
500311106
500311107
500311108
Participate in workplace communication

Work in team environment
Practice career professionalism
Practice occupational health and safety procedures
CODE NO.
COMMON COMPETENCIES
TRS311201
TRS311202
TRS311203
TRS311204
TRS311205
Develop and update industry knowledge

Observe workplace hygiene procedures
Perform computer operations
Perform workplace and safety practices
Provide effective customer service
CODE NO.
CORE COMPETENCIES
TRS512307
TRS512308
TRS512309
TRS512310
TRS512311
Provide Housekeeping Services to Guest

Prepare Rooms for Guest
Clean Premises
Provide Valet Service
Laundry Linen and Guest Clothes
1
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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
2
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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
1. Obtain and convey
workplace information
2. Participate in workplace
meetings and
discussions
PERFORMANCE CRITERIA
Italicized terms are elaborated in the Range of Variables
1.1 Specific and relevant information is accessed from

appropriate sources
1.2 Effective questioning , active listening and speaking
skills are used to gather and convey information
1.3 Appropriate medium is used to transfer information
and ideas
1.4 Appropriate non- verbal communication is used
1.5 Appropriate lines of communication with supervisors
and colleagues are identified and followed
1.6 Defined workplace procedures for the location and
storage of information are used
1.7 Personal interaction is carried out clearly and
concisely
2.1 Team meetings are attended on time
2.2 Own opinions are clearly expressed and those of
others are listened to without interruption
2.3 Meeting inputs are consistent with the meeting
purpose and established protocols
2.4 Workplace interactions are conducted in a
courteous manner
2.5 Questions about simple routine workplace
procedures and maters concerning working
conditions of employment are asked and
responded to
2.6 Meetings outcomes are interpreted and implemented
3
- -
ELEMENT
3. Complete relevant work
related documents
3.1 Range of forms relating to conditions of

employment are completed accurately and
legibly
3.2 Workplace data is recorded on standard
workplace forms and documents
3.3 Basic mathematical processes are used for
routine calculations
3.4 Errors in recording information on forms/
documents are identified and properly acted
upon
3.5 Reporting requirements to supervisor are
completed according to organizational
guidelines
4
- -
RANGE OF VARIABLES
VARIABLE
1. Appropriate sources
RANGE
1.1. Team members
1.2. Suppliers
1.3. Trade personnel
1.4. Local government
1.5. Industry bodies
2. Medium
2.1. Memorandum
2.2. Circular
2.3. Notice
2.4. Information discussion
2.5. Follow-up or verbal instructions
2.6. Face to face communication
3. Storage
3.1. Manual filing system

3.2. Computer-based filing system
4. Forms
4.1. Personnel forms, telephone message forms,

safety reports
5. Workplace interactions
5.1. Face to face

5.2. Telephone
5.3. Electronic and two way radio
5.4. Written including electronic, memos,
instruction and forms, non-verbal including
gestures, signals, signs and diagrams
6. Protocols
6.1. Observing meeting

6.2. Compliance with meeting decisions
6.3. Obeying meeting instructions
5
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EVIDENCE GUIDE
1. Critical aspects of
Competency
Assessment requires evidence that the candidate:

1.1. Prepared written communication following standard
format of the organization
1.2. Accessed information using communication equipment
1.3. Made use of relevant terms as an aid to transfer
information effectively
1.4. Conveyed information effectively adopting the formal or
informal communication
2. Underpinning
Knowledge
2.1.
2.2.
2.3.
2.4.
2.5.
2.6.
3. Underpinning
Skills
3.1. Follow simple spoken language

3.2. Perform routine workplace duties following simple
written notices
3.3. Participate in workplace meetings and discussions
3.4. Complete work related documents
3.5. Estimate, calculate and record routine workplace
measures
3.6. Basic mathematical processes of addition, subtraction,
division and multiplication
3.7. Ability to relate to people of social range in the
workplace
3.8. Gather and provide information in response to
workplace requirements
4. Resource
Implications
4.1.
4.2.
4.3.
4.4.
5. Methods of
Assessment
5.1. Direct Observation

5.2. Oral interview and written test
6. Context of
Assessment
6.1. Competency may be assessed individually in the

actual workplace or through accredited
institution
Effective communication
Different modes of communication
Written communication
Organizational policies
Communication procedures and systems
Technology relevant to the enterprise and the
individuals work responsibilities
Fax machine
Telephone
Writing materials
Internet
6
- -
UNIT OF COMPETENCY:
WORK IN TEAM ENVIRONMENT
UNIT CODE
500311106
UNIT DESCRIPTOR
This unit covers the skills, knowledge and attitudes to

identify role and responsibility as a member of a team.
ELEMENT
1. Describe team role and
scope
2. Identify own role and

responsibility within
team
3. Work as a team member
1.1.
The role and objective of the team is

identified from available sources of information
1.2.
Team parameters, reporting relationships and

responsibilities are identified from team
discussions and appropriate external sources
2.1.
Individual role and responsibilities within the

team environment are identified
2.2.
Roles and responsibility of other team

members are identified and recognized
2.3.
Reporting relationships within team and

external to team are identified
3.1.
Effective and appropriate forms of

communications used and interactions
undertaken with team members who contribute
to known team activities and objectives
3.2.
Effective and appropriate contributions made to

complement team activities and objectives,
based on individual skills and competencies and
workplace context
3.3.
Observed protocols in reporting using standard

operating procedures
3.4.
Contribute to the development of team work

plans based on an understanding of teams role
and objectives and individual competencies of
the members.
7
- -
RANGE OF VARIABLES
VARIABLE
1. Role and objective of
team
RANGE
1.1. Work activities in a team environment with
enterprise or specific sector
1.2. Limited discretion, initiative and judgement
maybe demonstrated on the job, either
individually or in a team environment
2. Sources of information
2.1. Standard operating and/or other workplace

procedures
2.2. Job procedures
2.3. Machine/equipment manufacturers
specifications and instructions
2.4. Organizational or external personnel
2.5. Client/supplier instructions
2.6. Quality standards
2.7. OHS and environmental standards
3. Workplace context
3.1. Work procedures and practices

3.2. Conditions of work environments
3.3. Legislation and industrial agreements
3.4. Standard work practice including the storage,
safe handling and disposal of chemicals
3.5. Safety, environmental, housekeeping and quality
guidelines
8
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EVIDENCE GUIDE
Competency

1.1.
Operated in a team to complete workplace activity
1.2.
Worked effectively with others
1.3.
Conveyed information in written or oral form
1.4.
Selected and used appropriate workplace language
1.5.
Followed designated work plan for the job
1.6.
Reported outcomes
2.1.
Communication process
2.2.
Team structure
2.3.
Team roles
2.4.
Group planning and decision making
3. Underpinning
Skills
3.1.
Communicate appropriately, consistent with the culture

of the workplace
4. Resource
Implications
The following resources MUST be provided:
2. Underpinning
Knowledge
5. Methods of
Assessment
6. Context for
Assessment
4.1.
Access to relevant workplace or appropriately

simulated environment where assessment can take
place
4.2.
Materials relevant to the proposed activity or tasks
Competency may be assessed through:

5.1.
Observation of the individual member in relation to the

work activities of the group
5.2.
Observation of simulation and or role play involving the

participation of individual member to the attainment of
organizational goal
5.3.
Case studies and scenarios as a basis for discussion of

issues and strategies in teamwork
6.1.
Competency may be assessed in workplace or in a

simulated workplace setting
6.2.
Assessment shall be observed while task are being

undertaken whether individually or in group
9
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UNIT OF COMPETENCY:
PRACTICE CAREER PROFESSIONALISM
UNIT CODE
500311107
UNIT DESCRIPTOR
: This unit covers the knowledge, skills and attitudes in

promoting career growth and advancement.
ELEMENT
1. Integrate personal
objectives with
organizational goals
1.1 Personal growth and work plans are pursued

towards improving the qualifications set for the
profession
1.2 Intra- and interpersonal relationships are maintained
in the course of managing oneself based on
performance evaluation
1.3 Commitment to the organization and its goal is
demonstrated in the performance of duties
2. Set and meet work

priorities
2.1 Competing demands are prioritized to achieve

personal, team and organizational goals and
objectives.
2.2 Resources are utilized efficiently and effectively to
manage work priorities and commitments
2.3 Practices along economic use and maintenance of
equipment and facilities are followed as per
established procedures
3. Maintain professional
growth and development
3.1 Trainings and career opportunities are identified

and availed of based on job requirements
3.2 Recognitions are sought/received and
demonstrated as proof of career advancement
3.3 Licenses and/or certifications relevant to job and
career are obtained and renewed
10
- -
RANGE OF VARIABLES
VARIABLE
RANGE
1. Evaluation
1.1 Performance Appraisal

1.2 Psychological Profile
1.3 Aptitude Tests
2. Resources
2.1 Human
2.2 Financial
2.3 Technology
2.3.1 Hardware
2.3.2 Software
3. Trainings and career

opportunities
3.1 Participation in training programs

3.1.1 Technical
3.1.2 Supervisory
3.1.3 Managerial
3.1.4 Continuing Education
3.2 Serving as Resource Persons in conferences and
workshops
4. Recognitions
4.1
4.2
4.3
4.4
4.5
4.6
Recommendations
Citations
Certificate of Appreciations
Commendations
Awards
Tangible and Intangible Rewards
5. Licenses and/or
certifications
5.1
5.2
5.3
5.4
National Certificates
Certificate of Competency
Support Level Licenses
Professional Licenses
11
- -
EVIDENCE GUIDE
1. Critical aspects of Assessment requires evidence that the candidate:
Competency
1.1 Attained job targets within key result areas (KRAs)
1.2 Maintained intra - and interpersonal relationship in the
course of managing oneself based on performance
evaluation
1.3 Completed trainings and career opportunities which are
based on the requirements of the industries
1.4 Acquired and maintained licenses and/or certifications
according to the requirement of the qualification
2. Underpinning
Knowledge
2.1 Work values and ethics (Code of Conduct, Code of Ethics,

etc.)
2.2 Company policies
2.3 Company operations, procedures and standards
2.4 Fundamental rights at work including gender sensitivity
2.5 Personal hygiene practices
3. Underpinning
Skills
3.1 Appropriate practice of personal hygiene

3.2 Intra and Interpersonal skills
3.3 Communication skills
4. Resource
Implications
The following resources MUST be provided:

4.1 Workplace or assessment location
4.2 Case studies/scenarios
5. Methods of
Assessment

5.1 Portfolio Assessment
5.2 Interview
5.3 Simulation/Role-plays
5.4 Observation
5.5 Third Party Reports
5.6 Exams and Tests
6. Context of
Assessment
6.1 Competency may be assessed in the work place or in a

simulated work place setting
12
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PRACTICE OCCUPATIONAL HEALTH AND SAFETY

PROCEDURES
UNIT CODE
500311108
UNIT DESCRIPTOR
This unit covers the outcomes required to comply with

regulatory
and
organizational
requirements
for
occupational health and safety.
ELEMENT
1. Identify hazards and risks
1.1 Safety regulations and workplace safety and

hazard control practices and procedures are
clarified and explained based on organization
procedures
1.2 Hazards/risks in the workplace and their
corresponding indicators are identified to minimize
or eliminate risk to co-workers, workplace and
environment in accordance with organization
procedures
1.3 Contingency measures during workplace
accidents, fire and other emergencies are
recognized and established in accordance with
organization procedures
2. Evaluate hazards and

risks
2.1 Terms of maximum tolerable limits which when

exceeded will result in harm or damage are
identified based on threshold limit values (TLV)
2.2 Effects of the hazards are determined
2.3 OHS issues and/or concerns and identified safety
hazards are reported to designated personnel in
accordance with workplace requirements and
relevant workplace OHS legislation
13
- -
ELEMENT
3. Control hazards and risks
3.1 Occupational Health and Safety (OHS)

procedures for controlling hazards/risks in
workplace are consistently followed
3.2 Procedures for dealing with workplace accidents,
fire and emergencies are followed in accordance
with organization OHS policies
3.3 Personal protective equipment (PPE) is
correctly used in accordance with organization
OHS procedures and practices
3.4 Appropriate assistance is provided in the event of
a workplace emergency in accordance with
established organization protocol
4. Maintain OHS awareness
4.1 Emergency-related drills and trainings are

participated in as per established organization
guidelines and procedures
4.2 OHS personal records are completed and
updated in accordance with workplace
requirements
14
- -
RANGE OF VARIABLES
VARIABLE
1. Safety regulations
2. Hazards/Risks
3. Contingency measures
4. PPE
RANGE
May include but are not limited to:
1.1 Clean Air Act
1.2 Building code
1.3 National Electrical and Fire Safety Codes
1.4 Waste management statutes and rules
1.5 Philippine Occupational Safety and Health
Standards
1.6 DOLE regulations on safety legal requirements
1.7 ECC regulations
2.1 Physical hazards impact, illumination, pressure,
noise, vibration, temperature, radiation
2.2 Biological hazards- bacteria, viruses, plants,
parasites, mites, molds, fungi, insects
2.3 Chemical hazards dusts, fibers, mists, fumes,
smoke, gasses, vapors
2.4 Ergonomics
2.4.1 Psychological factors over exertion/
excessive force, awkward/static positions,
fatigue, direct pressure, varying metabolic
cycles
2.4.2 Physiological factors monotony, personal
relationship, work out cycle
3.1 Evacuation
3.2 Isolation
3.3 Decontamination
3.4 Calling emergency personnel
4.1 Mask
4.2 Gloves
4.3 Goggles
4.4 Hair Net/cap/bonnet
4.5 Face mask/shield
4.6 Ear muffs
4.7 Apron/Gown/coverall/jump suit
4.8 Anti-static suits
15
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VARIABLE
5.
Emergency-related drills
and training
6. OHS personal records
RANGE
5.1 Fire drill
5.2 Earthquake drill
5.3 Basic life support/CPR
5.4 First aid
5.5 Spillage control
5.6 Decontamination of chemical and toxic
5.7 Disaster preparedness/management
6.1
6.2
6.3
6.4
Medical/Health records
Incident reports
Accident reports
OHS-related training completed
16
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EVIDENCE GUIDE
Competency
2.
Underpinning
Knowledge and
3. Underpinning
Skills
4. Resource
Implications
5. Methods of
Assessment
6. Context for
Assessment

1.1 Explained clearly established workplace safety and hazard
control practices and procedures
1.2 Identified hazards/risks in the workplace and its
corresponding indicators in accordance with company
procedures
1.3 Recognized contingency measures during workplace
accidents, fire and other emergencies
1.4 Identified terms of maximum tolerable limits based on
threshold limit value- TLV.
1.5 Followed Occupational Health and Safety (OHS)
procedures for controlling hazards/risks in workplace
1.6 Used Personal Protective Equipment (PPE) in accordance
with company OHS procedures and practices
1.7 Completed and updated OHS personal records in
accordance with workplace requirements
2.1 OHS procedures and practices and regulations
2.2 PPE types and uses
2.3 Personal hygiene practices
2.4 Hazards/risks identification and control
2.5 Threshold Limit Value -TLV
2.6 OHS indicators
2.7 Organization safety and health protocol
2.8 Safety consciousness
2.9 Health consciousness
3.1 Practice of personal hygiene
3.2 Hazards/risks identification and control skills
3.3 Interpersonal skills
The following resources must be provided:
4.1 Workplace or assessment location
4.2 OHS personal records
4.3 PPE
4.4 Health records
5.1 Portfolio Assessment
5.2 Interview
5.3 Case Study/Situation
6.1 Competency may be assessed in the work place or in a
simulated work place setting
17
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COMMON COMPETENCIES
DEVELOP AND UPDATE INDUSTRY

KNOWLEDGE
UNIT CODE
TRS311201
UNIT DESCRIPTOR
This unit of competency deals with the knowledge,

skills and attitude required to access, increase and
update industry knowledge. It includes seek
information on the industry and update industry
knowledge
ELEMENT
1. Seek information on
the industry
Italicized items are elaborated in the Range of Variables
1.1 Sources of information on the industry are

correctly identified and accessed
1.2 Information to assist effective work
performance is obtained in line with job
requirements
1.3 Specific information on sector of work is
accessed and updated
1.4 Industry information is correctly applied to dayto-day work activities
2. Update industry
knowledge
2.1 Informal and/or formal research is used to

update general knowledge of the industry
2.2 Updated knowledge is shared with customers
and colleagues as appropriate and incorporated
into day-to-day working activities
18
- -
RANGE OF VARIABLES
VARIABLE
1. Information sources
2. Information to assist
effective work
performance
RANGE
Information sources may include but
are not limited to :
1.1 media
1.2 reference books
1.3 libraries
1.4 unions
1.5 industry associations
1.6 industry journals
1.7 internet
1.8 personal observation and experience
2.1 different sectors of the industry
and the services available in
each sector
2.2 relationship between tourism and
hospitality
2.3 relationship between the industry
and other industries
2.4 industry working conditions
2.5 legislation that affects the industry
2.5.1 liquor
2.5.2 health and safety
2.5.3 hygiene
2.5.4 gaming
2.5.5 workers compensation
2.5.6 consumer protection
2.5.7 duty of care
2.5.8 building regulations
2.6 trade unions
environmental issues and
requirements
2.7 industrial relations issues and
major organizations
2.8 career opportunities within the
industry
2.9 work ethic required to work in the
industry and industry
expectations of staff
2.10 quality assurance
19
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EVIDENCE GUIDE
Competency
Assessment requires evidence that the candidate/ trainee :

1.1 Knew key sources of information on the industry
1.2 Updated industry knowledge
1.3 Accessed and used industry information
2. Underpinning
Skills
2.1 Time management

2.2 Ready skills needed to access industry information
2.3 Basic competency skills needed to access the internet
3. Underpinning
Knowledge and
3.1 Overview of quality assurance in the industry

3.2 Role of individual staff members
3.1 Industry information sources
4. Resource
Implications
4.1 Sources of information on the industry

4.2 Industry knowledge
5. Methods of
Assessment
5.1 Interview/questions
5.2 Practical demonstration
5.3 Portfolio of industry information related to trainees work
6. Context for
Assessment
6.1
Assessment may be done in the workplace or in a

simulated workplace setting (assessment centers)
6.2 Assessment activities are carried out through TESDA's
accredited assessment center
20
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OBSERVE WORKPLACE HYGIENE

PROCEDURES
UNIT CODE
TRS311202
UNIT DESCRIPTOR
This unit of competency deals with the knowledge,

skills and attitudes in observing workplace hygiene
procedures. It includes following hygiene procedures
and identifying and preventing hygiene risks.
ELEMENT
1. Follow hygiene procedures
1.1 Workplace hygiene procedures are

implemented in line with enterprise and legal
requirements
1.2 Handling and storage of items are undertaken
in line with enterprise and legal requirements
2. Identify and prevent hygiene

risks
2.1 Potential hygiene risks are identified in line

with enterprise procedures
2.2 Action to minimize and remove risks are
taken within scope of individual responsibility
of enterprise/legal requirements
2.3 Hygiene risks beyond the control of individual
staff members are reported to the appropriate
person for follow up
21
- -
RANGE OF VARIABLES
VARIABLE
RANGE
1. Hygiene procedures
Hygiene procedures may include :

1.1 safe and hygienic handling of food and
beverage
1.2 regular hand washing
1.3 correct food storage
1.4 appropriate and clean clothing
1.5 avoidance of cross-contamination
1.6 safe handling disposal of linen and laundry
1.7 appropriate handling and disposal of garbage
1.8 cleaning and sanitizing procedures
1.9 personal hygiene
2. Hygiene risk
2.1 bacterial and other contamination arising from

poor handling of food
2.2 inappropriate storage of foods
2.3 storage at incorrect temperatures
2.4 foods left uncovered
2.5 poor personal hygiene practices
2.6 poor work practices
2.6.1 cleaning
2.6.2 housekeeping
2.6.3 food handling
2.6.4 vermin
2.6.5 airborne dust
2.7 cross-contamination through cleaning
inappropriate cleaning practices
2.8 inappropriate handling of potentially infectious
linen
2.9 contaminated wastes such as blood and body
secretions
2.10 disposal of garbage and contaminated or
potentially contaminated wastes
3. Minimizing or removing
risk
3.1 auditing staff skills and providing training

3.2 ensuring policies and procedures are followed
strictly
3.3 audits or incidents with follow up actions
22
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EVIDENCE GUIDE
Competency
Assessment required evidence that the candidate :

1.1 Followed hygiene procedures
1.2 Identified and responded to hygiene risk
1.3 Practiced personal grooming and hygiene
2. Underpinning
Knowledge
2.1 Typical hygiene and control procedures in the

hospitality and tourism industries
2.2 Overview of legislation and regulation in relation to
food handling, personal and general hygiene
2.3 Knowledge on factors which contribute to workplace
hygiene problems
2.4 General hazards in handling of food, linen and
laundry and garbage, including major causes of
contamination and cross-infection
2.5 Sources of and reasons for food poisoning
3. Underpinning
Skills
3.1 Ability to follow correct procedures and instructions

3.2 Ability to handle operating tools/ equipment
3.3 Application to hygiene principles
4. Resource
Implications
4.1 Hygiene procedures, actual or simulated workplace,

products used in hotel/restaurant /tourism workplace
5. Methods of
Assessment
5.1 Written examination

6. Context for
Assessment
6.1 Assessment may be done in the workplace or in a

6.2 Assessment activities are carried out through
TESDA's accredited assessment center
23
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UNIT OF COMPETENCY: PERFORM COMPUTER OPERATIONS

UNIT CODE
: TRS311203
UNIT DESCRIPTOR
: This unit covers the knowledge, skills and attitudes

and values needed to perform computer operations
which includes inputting, accessing, producing and
transferring data using the appropriate hardware and
software
ELEMENT
1. Plan and prepare for task to

be undertaken
1.1 Requirements of task are determined
2. Input data into computer
2.1 Data are entered into the computer using

appropriate program/application in
accordance with company procedures
2.2 Accuracy of information is checked and
information is saved in accordance with
standard operating procedures
2.3 Inputted data are stored in storage media
according to requirements
2.4 Work is performed within ergonomic
guidelines
3. Access information using

computer
3.1 Correct program/application is selected

based on job requirements
3.2 Program/application containing the
information required is accessed according
to company procedures
3.3 Desktop icons are correctly selected,
opened and closed for navigation purposes
3.4 Keyboard techniques are carried out in line
with OH & S requirements for safe use of
keyboards
1.2 Appropriate hardware and software is

selected according to task assigned and
required outcome
1.3 Task is planned to ensure OH & S
guidelines and procedures are followed
24
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ELEMENT
4. Produce/output data using

computer system
4.1 Entered data are processed using

appropriate software commands
4.2 Data are printed out as required using
computer hardware/peripheral devices in
accordance with standard operating
procedures
4.3 Files and data are transferred between
compatible systems using computer
software, hardware/ peripheral devices in
accordance with standard operating
procedures
5. Maintain computer
equipment and systems
5.1 Systems for cleaning, minor maintenance

and replacement of consumables are
implemented
5.2 Procedures for ensuring security of data,
including regular back-ups and virus checks
are implemented in accordance with
standard operating procedures
5.3 Basic file maintenance procedures are
implemented in line with the standard
operating procedures
25
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RANGE OF VARIABLES
VARIABLE
1. Hardware and peripheral
devices
2. Software
3. OH & S guidelines
4. Storage media
5. Ergonomic guidelines
6. Desktop icons
7. Maintenance
RANGE
1.1 Personal computers
1.2 Networked systems
1.3 Communication equipment
1.4 Printers
1.5 Scanners
1.6 Keyboard
1.7 Mouse
Software includes the following but not limited
to:
2.1 Word processing packages
2.2 Data base packages
2.3 Internet
2.4 Spreadsheets
3.1 OHS guidelines
3.2 Enterprise procedures
Storage media include the following but not
limited to:
4.1 diskettes
4.2 CDs
4.3 zip disks
4.4 hard disk drives, local and remote
5.1 Types of equipment used
5.2 Appropriate furniture
5.3 Seating posture
5.4 Lifting posture
5.5 Visual display unit screen brightness
Icons include the following but not limited to:
6.1 directories/folders
6.2 files
6.3 network devices
6.4 recycle bin
7.1 Creating more space in the hard disk
7.2 Reviewing programs
7.3 Deleting unwanted files
7.4 Backing up files
7.5 Checking hard drive for errors
7.6 Using up to date anti-virus programs
7.7 Cleaning dust from internal and external
surfaces
26
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EVIDENCE GUIDE
1. Critical aspect of Assessment must show that the candidate:
Competency
1.1 Selected and used hardware components correctly
and according to the task requirement
1.2 Identified and explain the functions of both hardware
and software used, their general features and
capabilities
1.3 Produced accurate and complete data in accordance
with the requirements
1.4 Used appropriate devices and procedures to transfer
files/data accurately
1.5 Maintained computer system
2. Underpinning
Knowledge
3. Underpinning
Skills
2.1 Basic ergonomics of keyboard and computer use

2.2 Main types of computers and basic features of
different operating systems
2.3 Main parts of a computer
2.4 Storage devices and basic categories of memory
2.5 Relevant types of software
2.6 General security
2.7 Viruses
2.8 OH & S principles and responsibilities
2.9 Calculating computer capacity
3.1 Reading skills required to interpret work instruction
4. Methods of
Assessment
The assessor may select two of the following assessment

methods to objectively assess the candidate:
4.1 Observation
4.2 Questioning
5. Resource
implications
5.1 Computer hardware with peripherals

5.2 Appropriate software
6. Context for
Assessment
6.1 Assessment may be conducted in the workplace or in

a simulated environment
27
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UNIT OF COMPETENCY:
PERFORM WORKPLACE AND SAFETY

PRACTICES
UNIT CODE
TRS311204
UNIT DESCRIPTOR
This unit of competency deals with the knowledge, skills

and attitudes in following health, safety and security
practices. It includes dealing with emergency situations
and maintaining safe personal presentation standards.
ELEMENT
1. Follow workplace
procedures for health,
safety and security
practices
1.1 Correct health, safety and security procedures

are followed in line with legislation, regulations
and enterprise procedures
1.2 Breaches of health, safety and security
procedures are identified and reported in line
with enterprise procedure
1.3 Suspicious behavior or unusual occurrence are
reported in line with enterprise procedure
2. Deal with emergency

situations
2.1 Emergency and potential emergency situations

are recognized and appropriate action are taken
within individuals scope of responsibility
2.2 Emergency procedures are followed in line with
enterprise procedures
2.3 Assistance is sought from colleagues to resolve
or respond to emergency situations
2.4 Details of emergency situations are reported in
line with enterprise procedures
3. Maintain safe personal

presentation standards
3.1 Safe personal standards are identified and

followed in line with enterprise requirements
28
- -
RANGE OF VARIABLES
VARIABLE
RANGE
1. Health, safety and security

procedures
May include but are not limited to :

1.1 use of personal protective clothing and
equipment
1.2 safe posture including sitting, standing,
bending
1.3 manual handling including lifting, transferring
1.4 safe work techniques including knives and
equipment, handling hot surfaces, computers
and electronic equipment
1.5 safe handling of chemicals, poisons and
dangerous materials
1.6 ergonomically sound furniture and work
stations
1.7 emergency fire and accident
1.8 hazard identification and control
1.9 security of documents, cash, equipment,
people
1.10 key control systems
2. Breaches of procedure
May include but are not limited to :

2.1 loss of keys
2.2 strange or suspicious persons
2.3 broken or malfunctioning equipment
2.4 loss of property, goods or materials
2.5 damaged property or fittings
2.6 lack of suitable signage when required
2.7 lack of training on health and safety issues
2.8 unsafe work practices
3. Emergency
May include but is not limited to :

3.1 personal injuries
3.2 fire
3.3 electrocution
3.4 natural calamity i.e. earthquake/flood
3.5 criminal acts i.e. robbery
29
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EVIDENCE GUIDE
1. Critical aspects of Assessment requires evidence that the candidate :
Competency
1.1 Complied with industry practices and procedures
1.2 Used interactive communication with others
1.3 Complied with workplace safety, security and hygiene
practices
1.4 Identified faults & problems and the necessary corrective
action
1.5 Promoted public relation among others
1.6 Complied with quality standards
1.7 Responded to emergency situations in line with enterprise
guidelines
1.8 Complied with proper dress code
2. Underpinning
2.1 Communication
Knowledge and
2.1.1 Interactive communication with others
Attitude
2.1.2 Interpersonal skills
2.1.3 Good working attitude
2.1.4 Ability to work quietly; with cooperation; patience,
carefulness, cleanliness and aesthetic values
2.1.5 Ability to focus on task at hand
2.2 Systems, Processes and Operations
2.2.1 Workplace health, safety and security procedures
2.2.2 Emergency procedures
2.2.3 Personal presentation
3. Underpinning
Skills
4. Resource
Implications
5. Methods of
Assessment
6. Context for
Assessment
2.3 Safety Practices

2.3.1 Proper disposal of garbage
2.3.2 Practice safety measures
2. 3.3 5S Implementation
3.1 Ability to make decision
3.2 Time management
3.4 Ability to offer alternative steps
3.5 Care in handling and operating equipment
4.1 Procedures Manual on safety, security, health and emergency
4.2 Availability of tools, equipment, supplies and materials
5.3 Interview
6.1 Assessment may be done in the workplace or in a simulated
workplace setting (assessment centers)
6.2 Assessment activities are carried out through TESDA's
30
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UNIT OF COMPETENCY:
PROVIDE EFFECTIVE CUSTOMER SERVICE
UNIT CODE
TRS311205
UNIT DESCRIPTOR
This unit of competency deals with the knowledge, skills

and attitudes in providing effective customer service. It
includes greeting customer, identifying customer needs,
delivering service to customer, handling queries through
telephone, fax machine, internet and email and handling
complaints, evaluation and recommendation.
ELEMENT
1. Greet customer
1.1 Guests are greeted in line with enterprise

procedure
1.2 Verbal and non-verbal communications are
appropriate to the given situation
1.3 Non verbal communication of customer is
observed responding to customer
1.4 Sensitivity to cultural and social differences is
demonstrated
2. Identify customer needs
2.1 Appropriate interpersonal skills are used to

ensure that customer needs are accurately
identified
2.2 Customer needs are assessed for urgency so
that priority for service delivery can be identified
2.3 Customers are provided with information
2.4 Personal limitation in addressing customer needs
is identified and where appropriate, assistance is
sought from supervisor
3. Deliver service to
customer
3.1
Customer needs are promptly attended to in line

with enterprise procedure
3.2
Appropriate rapport is maintained with customer

to enable high quality service delivery
3.3
Opportunity to enhance the quality of service and

products are taken wherever possible
31
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ELEMENT
4. Handle queries through
telephone, fax machine,
internet and email
5. Handle complaints,
evaluation and
recommendations
4.1
Use telephone, computer, fax machine, internet

efficiently to determine customer requirements
4.2
Queries/ information are recorded in line with

enterprise procedure
4.3
Queries are acted upon promptly and correctly in

line with enterprise procedure
Guests are greeted with a smile and eyeto-eye contact
5.1
5.2
Responsibility for resolving the complaint is taken

within limit of responsibility
5.3
Nature and details of complaint are established

and agreed with the customer
5.4
Appropriate action is taken to resolve the

complaint to the customers satisfaction wherever
possible
32
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RANGE OF VARIABLES
VARIABLE
RANGE
1. Non-verbal
communication
1.1
1.2
1.3
1.4
1.5
1.6
2. Cultural and social

differences
Includes but are not limited to :

2.1 modes of greeting, farewelling and conversation
2.2 body language/ use of body gestures
2.3 formality of language
3. Interpersonal skills
3.1
3.2
3.3
3.4
3.5
3.6
4. Customer needs
Customer with specific needs may include :

4.1 those with a disability
4.2 those with special cultural or language needs
4.3 unaccompanied children
4.4 parents with young children
4.5 pregnant women
4.6 single women
Protocol and enterprise procedures may
include :
5.1 modes of greeting and farewell
5.2 addressing the person by name
5.3 time-lapse before a response
5.4 style manual requirements
5.5 standard letters and proforma
5. Enterprise procedure
body language
dress and accessories
gestures and mannerisms
voice tonality and volume
use of space
culturally specific communication customs and
practices
interactive communication
public relation
good working attitude
sincerity
pleasant disposition
effective communication skills
33
- -
EVIDENCE GUIDE
Competency
2. Underpinning
Knowledge and
Attitude
3. Underpinning
Skills
Assessment requires evidence that the candidate :

1.1 Complied with industry practices and procedures
1.2 Used interactive communication with others
1.3 Complied with occupational, health and safety practices
1.4 Promoted public relation among others
1.5 Complied with service manual standards
1.6 Demonstrated familiarity with company facilities,
products and services
1.7 Applied company rules and standards
1.8 Applied telephone ethics
1.9 Applied correct procedure in using telephone, fax
machine, internet
1.10 Handled customer complaints
2.1 Communication
2.1.1 Interactive communication with others
2.1.2 Interpersonal skills/ social graces with
sincerity
2.2.1 Safe work practices
2.2.2 Personal hygiene
2.3 Attitude
2.3.1 Attentive, patient and cordial
2.3.2 Eye-to-eye contact
2.3.3 Maintain teamwork and cooperation
2.4 Theory
2.4.1 Selling/upselling techniques
2.4.2 Interview techniques
2.4.3 Conflict resolution
2.4.4 Communication process
2.4.5 Communication barriers
3.1
3.2
3.3
3.4
3.5
Effective communication skills

Non-verbal communication - body language
Good time management
Ability to work calmly and unobtrusively effectively
Ability to handle telephone inquiries and
conversations
3.6 Correct procedure in handling telephone inquiries
3.7 Proper way of handling complaints
34
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4. Resource
Implications
4.1 Availability of telephone, fax machine,

internet, etc.
4.2 Availability of data on projects and services; tariff
and rates, promotional activities in place etc.
4.3 Availability of office supplies
5. Methods of
Assessment

6. Context for
Assessment

TESDA's accredited assessment center
35
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CORE COMPETENCIES
UNIT OF COMPETENCY:
PROVIDE HOUSEKEEPING SERVICES TO GUESTS
UNIT CODE
TRS512307
UNIT DESCRIPTOR
This unit of competency deals with the skills and

knowledge required to provide a range of general
housekeeping services to guests.
ELEMENT
Italicized terms are elaborated in the

Range of Variables
1. Handle housekeeping requests 1.1 Requests are handled in a polite and

friendly manner in accordance with the
establishments customer service
standards and security procedures
1.2 Guest is acknowledged by use of name
wherever possible
1.3 Details of requests made are confirmed and
noted in accordance with enterprise
procedures
1.4 Appropriate apologies are made where a
request has arisen from breakdown in
room service
1.5 Timelines for meeting requests are agreed
upon with guests
1.6 Requested items are promptly located and
delivered within agreed timeframes
1.7 Items for pick-up are collected within agreed
timeframes
2. Advise guests on room and
2.1 Guests are courteously advised on
housekeeping equipment
correct usage of equipment
2.2 Malfunctions are promptly reported in
accordance with enterprise
procedures, and where possible,
alternative arrangements are made to
meet guest needs.
2.3 A collection time for requested
equipment is agreed upon where
appropriate
36
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RANGE OF VARIABLES
VARIABLE
1. Requests
2. Requested items
3. Equipment
RANGE
May relate to:
1.1 Range of services and products
offered by the establishment
1.2 Availability, hours and location of
meals, services, equipment
How various types of
equipment work
Local services, attractions,
transport, shops, entertainment,
etc.
Items and services may include:
2.1 Roll away beds
2.2 additional pillows and blankets
2.3 irons
2.4 dryers
2.5 additional room supplies
2.6 follow-up cleaning
2.7 repairs and maintenance
2.8 lost property inquiries
2.9 change of linen
2.10 first aid kit
2.11baby sitting
2.12 baby crib
May include :
3.1 electric kettles and jugs
3.2 telephones
3.3 computers
3.4 TV and video
3.5 hairdryer
3.6 alarm clock
3.7 fax machine
37
- -
EVIDENCE GUIDE
1. Critical aspects of Assessment requires evidence that the candidate:
Competency
1.1 Demonstrated ability to offer courteous and friendly
service to guest
1.2 Demonstrated knowledge of a range of
housekeeping services/equipment
2. Underpinning
Knowledge and
Attitude
2.1 Knowledge on typical housekeeping services and

procedures
3. Underpinning
Skills
3.1 Security and safety procedures as they apply to

housekeeping services and guests
3.2 Demonstrate responding to multiple and various
types of guests
4. Resource
Implications
The following resources MUST be provided

4.1 Fully operational equipment in an accommodation
environment, including guests rooms and various
housekeeping equipment
5. Methods of
Assessment
Competency may be assessed through :

5.1 Questioning
5.2 Practical demonstration/direct observation
5.3 Portfolio evidence
6.

TESDAs accredited assessment center
Context for
Assessment
38
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UNIT OF COMPETENCY : PREPARE ROOMS FOR GUESTS

UNIT CODE
: TRS512309
UNIT DESCRIPTOR
: The unit deals with the skills and knowledge

required from housekeeping attendants to
prepare rooms for guests in a commercial
accommodation establishment
ELEMENT
1. Set up equipment and trolleys

Range of Variable
1.1 Cleaning, supplies and equipment

required for servicing rooms are correctly
selected and prepared for use
1.2 Supplies for trolleys are accurately
identified and selected or ordered in
sufficient numbers in accordance with
establishment procedures
1.3 Trolleys are safely loaded with adequate
supplies in accordance with
2. Access rooms for servicing
2.1 Rooms requiring service are correctly

identified based on information supplied
to housekeeping staff
2.2 Rooms are accessed in accordance with
the establishments customer service and
security procedures
39
- -
3. Make up beds
3.1 Beds and mattresses are stripped,

pillows and linen are checked for stains
and damage rooms are checked whether
guests left any valuables
3.2 Items with stains are immediately
segregated and forwarded to the
Laundry Department
3.3 Bed linen are replaced in accordance
with establishment standards and
procedures
40
- -
ELEMENT
4. Clean and clear rooms

Range of Variable
4.1 Rooms are cleaned in correct order and

with minimum disruption to guests
4.2 All furniture, fixtures and fittings are
cleaned and checked in accordance with
establishment procedures and
hygiene/safety guidelines
4.3 All items are reset in accordance with
establishment standards
4.4 Room supplies are checked, replenished
or replaced in accordance with
establishment standards
4.5 Pests are promptly identified and
appropriate action is taken in accordance
with safety and establishment procedures
4.6 Rooms are checked for any defects and
are accurately reported in accordance
with establishment procedures
4.7 Damaged items are recorded in
accordance with establishment
procedures
4.8 Any unusual or suspicious person, item or
occurrence is promptly reported in
procedures
4.9 Guests belongings left in vacated rooms
are collected and stored in accordance
with lost and found establishment
procedures
5. Clean and store trolleys and

equipment
5.1 Trolleys and equipment are cleaned after

use in accordance with safety and
5.2 All items are correctly stored in
procedures
5.3 Supplies and items are checked and
replenished or re-ordered in accordance
with establishment procedures
41
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RANGE OF VARIABLES
VARIABLE
RANGE
1. Cleaning supplies and

equipment
May include but not limited to:
2. Furniture, fixtures and fittings
3. Room supplies
2.1 floor surfaces

2.2 mirrors and glassware
2.3 wardrobes
2.4 desks
2.5 light fittings
2.6 telephones
2.7 televisions
2.8 refrigerators
2.9 shelving
2.10 air conditioning controls
2.11 alarm clock
1.1 Cleaning agents, disinfectant and

chemicals
1.2 Vacuum cleaner
1.3 Mops
1.4 Brushes
1.5 Buckets
1.6 Caddy
1.7 Carpet sweeper
1.8 Cleaning and polishing cloths
1.9 Protective clothing
1.10 Brooms
1.11 Dust pans
1.12 Ladder
1.13 Squeegee
3.1 stationery
3.2 linen
3.3 bathroom supplies
3.4 enterprise promotional material
3.5 local tourist information
3.6 magazines and newspapers
3.7 mini-bar supplies
3.8 glass ware
3.9 cutlery
3.10tea, coffee, sugar and milk
3.11 biscuits
3.12discretionary supplies and gifts such as
fruit, beverages, chocolates
3.13Holy Bible
3.14lodging agreement
3.15slippers
3.16flashlight
42
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EVIDENCE GUIDE
1. Critical Aspects of
Competency

1.1 Demonstrated ability to organize and carry out the
complete guest room services
1.2 Demonstrated ability to provide room service within
the timeframe required by a commercial
accommodation establishment
2.
2.1 Types and uses of correct cleaning chemicals,

equipment and procedures for cleaning various
surfaces and materials
2.2 Enterprise procedures and standards in relation to
presentation of guest room
Underpinning
Knowledge and
Attitude
3.
Underpinning
Skills
3.1 Safe work practices relating to use of cleaning

chemicals and equipment, bending and manual
handling
3.2 Cleaning and preparation of multiple rooms within
industry-realistic timeframes
4.
Resource
Implications

4.1 Fully equipped guest rooms
4.2 Housekeeping storage areas and all housekeeping
equipment required for room cleaning
5.
Methods of
Assessment

5.2 Assessment of time and motion
5.3 Portfolio and third party report
6.
Context for
Assessment

6.2 Assessment activities are carried out in TESDAs
accredited assessment centers
43
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UNIT OF COMPETENCY:
PROVIDE VALET/BUTLER SERVICE
UNIT CODE
TRS512310
UNIT DESCRIPTOR
This unit of competency deals with the skills and

knowledge required to provide specialist valet/butler
services
in
a
commercial
accommodation
establishment.
This role would generally be
undertaken by experienced staff members with
sound organizational and interpersonal skills
ELEMENT
1. Display professional valet
standards

Range of Variables
1.1 Rapport is established and feelings of

goodwill are enhanced between the
guest and the establishment through
principles of good communication
1.2 Knowledge of individual guests is
accessed and utilized to provide
personalized and quality valet service
1.3 Valet grooming and communication
standards are followed, in accordance
with establishment standards
2. Care for guest property
1.1 Luggage is unpacked, stored and

packed neatly in accordance with
guest instructions
2.3 Guest clothes are appropriately
prepared and presented, ready for
guest use
2.4 Shoes are correctly cleaned
44
- -
2.5 Repairs are made or organized in

procedures
2.6 Confidentiality of guests property and
activities is maintained in accordance
with legal and ethical requirements
RANGE OF VARIABLES
VARIABLE
1. Services
RANGE
1.1 Packing and unpacking service
1.2 Shoe cleaning
1.3 Pressing
2. Repairs

2.1 Servicing of buttons
2.2 Zipper repairs
3. Records of services provided

3.1 basic contact lists and details
3.2 basic customer preference profiles
45
- -
46
- -
EVIDENCE GUIDE
Competency

1.1 Demonstrated ability to care for guest property
1.2 Demonstrated exemplary personal presentation and
communication standards
1.3 Demonstrated ability to explain the current role of
valet service within the Philippine hospitality industry
2. Underpinning
Knowledge
2.1 Trade Theory

2.1.1 Valet service and its current role in the
Philippine hospitality industry
2.1.2 Oral and written communication on building
guest rapport
2.1.3 Protocols for ensuring optimum privacy and
confidentiality for all guests
3. Underpinning
Skills
3.1 Oral & written communication skills

3.3 Special protocols for dealing with VIP guests
4. Resource
Implications
The following resources/situations MUST be provided
5. Methods of
Assessment

5.2 Third party report
5.3 Oral questioning
6. Context for
Assessment
4.1 Workplace location

4.2 Interaction with others to demonstrate appropriate
interpersonal skills and ability to organize services

47
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UNIT OF COMPETENCY: LAUNDRY LINEN AND GUEST CLOTHES

UNIT CODE
UNIT DESCRIPTOR
ELEMENT
1. Process laundry items
: TRS512311
: This unit of competency deals with the skills and
knowledge required to work in an on-premises
laundry section in a commercial accommodation
establishment.
1.1 Items are correctly sorted according to

cleaning process required and urgency of
the item
1.2 Laundry methods are selected in accordance
with textile labeling codes and based on :
Fiber and fabric

Dye fastness
Amount of soilage
Washing instructions
1.3 Items for laundering are checked for stains

and are treated using the correct process
1.4 Cleaning agents and chemicals are used in
accordance with manufacturers instructions
and specific laundry equipment
1.5 Laundry equipment is operated in
accordance with manufacturers instructions
1.6 Items are checked after the laundering
process to ensure quality cleaning
1.7 Any damage arising from the laundering
process is recorded and appropriate
person(s) is/are notified in accordance with
1.8 Pressing and finishing processes are correctly
completed in accordance with textile
characteristics and client requirements
48
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ELEMENT
2. Package and store laundry
items
2.1 Guests laundry is packaged and

presented in accordance with
establishment standards and procedures
2.2 Finished items are returned to guest in
accordance with required timeframes
2.3 Processed guest laundry are stored
where required, according to guest
requests, or where return to guests is not
possible
49
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RANGE OF VARIABLES
VARIABLE
1. Laundry equipment
RANGE
1.1 Washers
1.2 Dryers
1.3 Irons
1.4 Steam pressers
1.5 Sorting baskets and shelves
1.6 Hangers
1.7 Drying cleaning machine
1.8 Labeler
2. Laundering process

2.1 Sorting
2.2 Washing
2.3 Stain treatment
2.4 Drying
2.5 Folding
2.6 Ironing
2.7 Steam pressing
2.8 Mending
2.9 Minor repairs such as buttons and zippers
3. Packaging and presenting

guest laundry

3.1 Folding
3.2 Wrapping
3.3 Labeling
3.4 Providing quality reports
4. Storage of laundry
May be required when:

4.1 guests requested storage
4.2 guests departed temporarily
4.3 laundry has been left behind or forgotten
50
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EVIDENCE GUIDE
Competency

1.1 Demonstrated ability to correctly identify the process
required for different types of laundry
1.2 Demonstrated ability to operate laundry equipment
safely
1.3 Demonstrated ability to complete the full laundering
process
2. Underpinning
Knowledge and
Attitude
2.1 Theory
2.1.1 Types of fabric and laundry equipment
2.1.2 Meaning of laundry and dry cleaning labels on
clothing
2.6.1 Key laundry terms
2.6.2 Common guest laundry issues
2.2.1 Hygiene, health and safety issues on laundry
operations
3. Underpinning
Skills
3.1 Operating laundry equipment

3.2 Ability to complete the full laundering process
3.3 Establishment linen handling procedures
3.4 Use of specific laundry chemicals
4. Resource
Implications
5. Methods of
Assessment
6. Context for
Assessment
4.1 Variety of linen, clothing items and fabrics

4.2 Industry-current equipment
5. 1 Oral questioning
51
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CLEAN PREMISES
UNIT CODE
TRS512309
UNIT DESCRIPTOR
This unit of competency deals with the knowledge

and skills required in cleaning premises. It includes
selecting and setting up of equipment and
materials, cleaning dry and wet areas, maintaining
and storing cleaning equipment and materials.
ELEMENT
1. Select and set up
equipment and materials
1.1 Equipment are selected according to type of

cleaning to be done
1.2 All equipment are checked if clean and in safe
working condition prior to use
1.3 Suitable dry and wet cleaning agents and
chemicals are selected and prepared in
accordance with manufacturer's and relevant
occupational health and safety requirements
1.4 Protective clothing are selected and used
where necessary
2. Clean dry and wet areas
2.1 Possible customer inconvenience is considered

when scheduling and performing cleaning tasks
2.2 Wet and dry areas are prepared for cleaning and
hazards are identified
2.3 The work area is barricaded or warning signs are
placed, as appropriate, to reduce risk to colleagues
and customers
2.4 Cleaning agents or chemicals are selected and
applied specific areas in accordance with
manufacturers recommendations, safety
procedures and establishment policies and
procedures
2.5 Equipment are used safely and in accordance with
52
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manufacturer's recommendations
2.6 Garbage and used chemicals are disposed in
accordance with hygiene, safety and
environmental legislation requirements
53
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ELEMENT
3. Maintain and store cleaning
equipment and chemicals

Range of Variables
3.1 Equipment are cleaned after use in

accordance with enterprise requirements
and manufacturers instructions
3.2 Routine maintenance is carried out or
arranged in accordance with enterprise
procedures
3.3 Faults are identified and reported in
accordance with establishment procedures
3.4 Equipment are stored in the designated
area and in a condition ready for re-use.
3.5 Chemicals are stored in accordance with
health and safety requirements.
54
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RANGE OF VARIABLES
VARIABLE
RANGE
1. Occupational health, safety

and environment requirements

1.1 Establishment policies and procedures
related to cleaning operations and
disposal of used chemicals
1.2 Laws on general workplace safety,
hazardous substances, and manual
handling and storage requirements
1.3 Establishment security procedures
2. Protective clothing

1.1 Overalls
1.2 Jackets
1.3 Aprons
1.4 Goggles and masks
1.5 Waterproof clothing and footwear
1.6 Headwear
3. Dry and wet areas

3.1 bathrooms
3.2 bedrooms
3.3 kitchens
3.4 balconies
3.5 private lounge areas
3.6 public areas (both internal and external)
3.7 function rooms
3.8 storage areas
4. Hazards

4.1 spillages
4.2 breakages
4.3 wet or slippery surfaces
4.4 broken or damaged furniture
4.5 fumes
4.6 blood
4.7 needles and syringes
4.8 used condoms
4.9 sharp objects including knives and skewers
4.10 human waste
4.11 surgical dressings
4.12 broken glass
4.13 fat and oil
4.14 heated utensils and surfaces
4.15 sharp food scraps including bones and
crustacean shells
55
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VARIABLE
RANGE
5. Chemicals

5.1 general and spot cleaning agents
5.2 cleaning agents for specialized surfaces
including window and glass cleaners
5.3 disinfectants
5.4 pesticides
5.5 deodorizers
5.6 furniture and floor polishers
6. Equipment

6.1 electrically-operated equipment such as
scrubbers, polishers, vacuum cleaners
6.2 mops, brushes and brooms
6.3 buckets
6.4 dusters
6.5 pans
6.6 garbage receptacles
7. Manufacturer and other

recommendations
May include :
7.1 cleaning and maintenance guidelines
7.2 dosage and dilution of chemicals
7.3 safety requirements
8. Equipment cleaning and

maintenance

8.1 wiping down and cleaning
8.2 washing and rinsing
8.3 sanitizing
8.4 drying out
8.5 dismantling and re-assembling
8.6 emptying
8.7 routine maintenance in accordance with
planned preventive maintenance
programs
56
- -
EVIDENCE GUIDE
Competency

1.1 Demonstrated ability to understand the importance
of cleaning services to the overall quality of service
provided by the establishment/workplace
1.2 Demonstrated ability to safely and efficiently select
and use relevant equipment and cleaning agents in
accordance with acceptable
establishment/workplace procedures
2. Underpinning
Knowledge and
Attitude
2.1 Communication
2.1.1 Communication skills, oral and written
2.1.2 Management skills
2.1.3 Staff supervision and handling
2.2.1 Practice hygienic preparation and teamwork to
colleagues
2.2.2 National/City/Municipality Occupational health
and safety legislation
2.3 Cleaning operations
2.4 Common cleaning chemicals
2.4 Treatment of common hazards
3. Underpinning
Skills
3.1 Safe handling of cleaning equipment, chemicals and

agents/tools
4. Resource
Implications

4.1 Workplace location
4.2 Cleaning agents, equipment and tools
5. Methods of
Assessment
6. Context for
Assessment

5.1 Oral questioning

5.2 Direct observation/Practical demonstration
57
- -
SECTION 3 TRAINING STANDARDS

These guidelines are set to provide the Technical and Vocational
Education and Training
(TVET) providers with information and other
important requirements to consider when designing training programs for
HOUSEKEEPING NC II.
The guidelines include information on curriculum design, training
delivery, trainee entry requirements, tools and equipment, training facilities,
and trainers qualifications, among others.
3.1 CURRICULUM DESIGN
Course Title:
Level: NC II
HOUSEKEEPING
NC
Nominal Training Duration: 18 Hrs.

18 Hrs.
400 Hrs.
Course Description:
This course is designed to enhance the knowledge, skills and
attitude of housekeeping staff in housekeeping services, preparing
guests rooms, providing valet/butler service, laundering linen and
guests clothes, cleaning premises and equipment in accordance with
industry standards. It covers the basic, core and common
competencies in HOUSEKEEPING NC II.
BASIC COMPETENCIES
Unit of
Competency
1. Participate in
workplace
communication
2. Work in a team
environment
Learning Outcomes
Methodology
1.1 Obtain and convey

workplace
information
1.2 Complete relevant
work related
documents
1.3 Participate in
workplace meeting
and discussion
Group discussion
2.1 Describe and

identify team role
and responsibility
in a team
Discussion
Interaction
Assessment
Approach
Demonstration
Observation
Interviews/
questioning
Interaction
Demonstration
Observation
Interviews/
58
- -
2.2 Describe work as a

team member
questioning
59
- -
Unit of
Competency
3. Practice career
professionalism
4. Practice
occupational
health and
safety
Learning Outcomes
Methodology
3.1 Integrate personal

Discussion
objectives with
Interaction
organizational
goals
3.2 Set and meet work
priorities
3.3 Maintain
professional growth
and development
4.1 Evaluate hazard
and risks
4.2 Control hazards
and risks
4.3 Maintain
occupational health
and safety
awareness
Discussion
Plant tour
Assessment
Approach
Demonstration
Observation
Interviews/
questioning
Observation
Interview
Symposium
COMMON COMPETENCIES
Unit of
Competency
1. Develop and
update industry
knowledge
2. Observe
workplace
hygiene
procedures
Learning Outcomes
Methodology
1.1 Identify and

access key
sources of
information on the
industry
1.2 Access, apply
and share
industry
information
1.3 Update
continuously
relevant industry
knowledge
2.1 Practice personal
grooming and
hygiene
2.2 Practice safe and
hygienic
handling, storage
and disposal of
food, beverage
Lecture
Group Discussion
Individual/Group
Assignment
Lecture
Demonstration
Role-play
Assessment
Approach
Interviews/
Questioning
Individual/Group
Project or Report
Demonstration
Written
Examination
Interviews/
Questioning
and materials
61
Unit of
Competency
3. Perform
computer
operations
4. Perform
workplace and
safety practices
Learning Outcomes
Methodology
3.1 Identify and

explain the
functions, general
features and
capabilities of
both hardware
and software
3.2 Prepare and use
appropriate
hardware and
software
according to task
requirement
3.3 Use appropriate
devices and
procedures to
transfer files/data
3.4 Produce accurate
and complete
data according to
the requirements
3.5 Maintain
computer system
Lecture
Group Discussion
Tutorial or selfpace
4.1 Practice
workplace safety,
security and
hygiene systems,
processes and
operations
4.2 Respond
appropriately to
faults, problems
and emergency
situations in line
with enterprise
guidelines
4.3 Maintain safe
personal
presentation
standards
Lecture
Demonstration
Role-play
Simulation
Assessment
Approach
Interviews/
Questioning
Demonstration
Observation
Demonstration
Interviews/
Questioning
Written
Examination
62
Unit of
Competency
5. Provide
effective
customer
service
Learning Outcomes
5.1 Apply effective
verbal and nonverbal
communication
skills to respond
to customer
needs
5.2 Provide prompt
and quality
service to
customer
5.3 Handle queries
promptly and
correctly in line
with enterprise
procedures
5.4 Handle customer
complaints,
evaluation and
recommendations
5.5 Provide prompt
and quality
service to
customer
5.6 Handle queries
promptly and
correctly in line
with enterprise
procedures
5.7 Handle customer
complaints,
evaluation and
recommendations
Methodology
Lecture
Demonstration
Role-play
Simulation
Assessment
Approach
Demonstration
Interviews/
Questioning
Observation
63
CORE COMPETENCIES
Unit of
Competency
1. Provide
Housekeeping
Services to
Guests
2. Prepare
Rooms for
Guests
Learning Outcomes
1.1 Identify and
perform different
housekeeping
services
1.2 Follow the correct
procedures in
handling
housekeeping
requests
2.1 Identify the correct
chemicals,
equipment and
procedures for
cleaning the room
2.2 Follow enterprise
procedures and
standards in
presenting
guest rooms
2.3 Set up
equipment and
trolleys properly
2.4 Follow correct
procedure in
accessing rooms
for servicing
2.5 Follow correct
procedure in
making up beds
2.6
Follow correct
procedure in
clearing rooms
2.7
Follow the
correct
procedure in
cleaning and
storing trolleys
and equipment
Methodology
Lecture
Discussion
Interaction
OJT
Lecture
Discussion
Interaction
OJT
Assessment
Approach
Interviews/
questioning
Demonstration
Observation
Demonstration
Observation
Inspection
Written
examination
(optional)
64
Unit of
Competency
3. Provide Valet/
Butler Service
Learning Outcomes
Assessment
Approach
Methodology
3.1 Identify valet/

butler services
Lecture
Discussion
3.2 Proper
coordination to
ensure optimum
privacy, security
and confidentiality
of all guests
Interaction
OJT
Demonstration
Observation
Written
examination
(optional)
3.3 Display
professional valet
standards
3.4 Ensure proper
handling of
guests property
4. Laundry Linen
and Guest
Clothes
4.1 Identify types of

fabric and laundry
equipment
4.2 Observe safety
practices in
handling laundry
equipment and
chemicals
4.3 Follow correct
procedure in
laundering
process for guests
laundry items
Lecture
Discussion
Interaction
OJT
Demonstration
Interview/
Questioning
Observation
Written
examination
(optional)
4.4 Package and

store laundry
items
65
Unit of
Competency
5. Clean Premises
Learning Outcomes
5.1
Select and use

equipment and
materials
properly for
cleaning
premises
5.2 Comply with

occupational
health and safety
requirements in
preparing dry and
wet cleaning
agents and
chemicals
Assessment
Approach
Methodology
Lecture
Discussion
Interaction
OJT
Demonstration
Interviews/
questioning
Observation
Written
examination
(optional)
5.3 Identify and

explain different
cleaning
operations,
chemicals and
treatment of
common hazards
5.4 Disposes garbage
and used
chemicals
properly
5.5
Clean wet and

dry areas
according to
enterprise
procedures
5.6 Maintain and store

cleaning
equipment and
chemicals
66
3.2 TRAINING DELIVERY

The delivery of training should follow the design of the curriculum.
Delivery should be guided by the 10 basic principles of competency-based
TVET.
The training is based on curriculum developed from the competency
standards;
Learning is modular in its structure;
Training delivery is individualized and self-paced;
Training is based on work that must be performed;
Training materials are directly related to the competency standards
and the curriculum modules;
Assessment is based in the collection of evidence of the
performance of work to the industry required standard;
Training is based on both on and off-the-job components;
Allows for recognition of prior learning (RPL) or current
competencies;
Training allows for multiple entry and exit; and
Approved training programs are Nationally Accredited
The competency-based TVET system recognizes various types of
delivery modes, both on and off-the-job as long as the learning is driven by the
competency standards specified by the industry. The following training
modalities may be adopted when designing training programs:
The dualized mode of training delivery is preferred and

recommended. Thus programs would contain both in-school and inindustry training or fieldwork components. Details can be referred to
the Dual Training System (DTS) Implementing Rules and
Regulations.
Modular/self-paced learning is a competency-based training
modality wherein the trainee is allowed to progress at his/her own
pace. The trainer only facilitates the training delivery.
Peer teaching/mentoring is a training modality wherein fast learners
are given the opportunity to assist the slow learners.
Supervised industry training or on-the-job training is an approach in
training designed to enhance the knowledge and skills of the trainee
through actual experience in the workplace to acquire specific
competencies prescribed in the training regulations.
Distance learning is a formal education process in which majority of
the instruction occurs when the students and instructor are not in the
same place. Distance learning may employ correspondence study,
audio, video or computer technologies.
67
3.3 TRAINEE ENTRY REQUIREMENTS

Trainees or students who wish to enter this course should possess the
following requirements:
can communicate in English, verbally or if you require both, with

both oral and written;
physically and mentally fit;
with good moral character; and
can perform basic mathematical computation.
This list does not include specific institutional requirements such as

educational attainment, appropriate work experience and others that may be
required of the trainees by the school or training center delivering the TVET
program.
3.4 LIST OF TOOLS AND EQUIPMENT
Recommended list of tools, equipment and materials for the training of
a minimum of 25 trainees for Housekeeping NC II are as follows:
TOOLS
EQUIPMENT
QTY
1
Projector Screen
1
Overhead Projector
QTY
5
5
Mops
Brushes
5
5
Brooms
Buckets
2
1
Electric Fan
First Aid Cabinet
Dust pans
garbage
receptacles
Sorting baskets/
Laundry Baskets
Step Ladder
Squeegee
Water Hoses
Lint Free
Cleaning Cloths
Scrubbing Foam
Dish Sponges
Instructors Desk and Chair
2
2
1
2
2
10
Spray Bottles
Anti-Static
Dusters
2
5
Bond Paper
Folders
Logbook
Transparency
Acetate
White Board
Whiteboard
Markers
Fire Extinguisher
Emergency Light
Whiteboard Eraser
2
2
Directional Signage
Air condition
Marking Pen
25
Armed Chairs
1
1
Telephone
Computer
1
1
TV
Video player
10
5
5
MATERIALS
QTY
2 rms
20
pcs.
1 pc.
1 box
Room Supplies
2
2
sets
stationery
Linen (for single
bed and double
bed)
1 set glassware
1 set cutlery
68
TOOLS
QTY
10 Gloves
5
Caution Signs
2 Mop Squeezer
EQUIPMENT
MATERIALS
QTY
1
1
1
1
1
1
1
1
1
1
1
1
1
1
QTY
Fax machine
1 pack tea
Refrigerator
1 pack coffee
Hairdryer
1 pack sugar
Alarm clock
1 pack milk
Shelving
1 pack Biscuits
Cart
1
Beds (Single )
Trolley
1
Bed (Queeon)
Coffee Maker
1
Holy Bible
Electric kettle
2 pairs slippers
Electric jug
5
flashlight
Toilet Caddy
1 set Light fittings
Carpet sweeper
1
Mirrors
Vacuum cleaner (dry and wet )
5
Wardrobes
Polisher (electric with complete
5
Hangers
accessories)
2
Ashtrays
5 for Variety of linen and
each clothing items and
Laundry Equipment
items fabrics
1
Washers
Cleaning agents
- general and spot
cleaning agents
1
Dryer
Cleaning
5
Detergent
1
Flat iron
Liquid
5
Detergent
1
Ironing Board
Cleaning
5
Solution
Sanitizing
1
Steam pressers
5
Agents
Fabric Softener
1
Sorting shelves
5
Chlorine Bleach
1
Drying cleaning machine
5
Protective clothing
1
Labeler
5
5
2
5
5
All-Purpose
Detergent
Stain Removing
Agents
furniture and floor
polishers
Air Freshener
Pesticides
69
TOOLS
QTY
EQUIPMENT
QTY
MATERIALS
QTY
5
5
2
2
25
2
2
2
2
Deodorizers
Toilet Disinfectant
Overalls
Jackets
Aprons
Goggles
masks
Headwear
Waterproof
clothing and
footwear
Discretionary supplies
5
fruit,
5
beverages
5
Chocolates
Training Resources/
Materials:
enterprise
25
promotional
materials
local tourist
25
information
NOTE:
magazines
newspapers
lodging agreement
Housekeeping
textbooks/
references
Implementation of the training program can be made possible through a MOA between the
Training school and Industry to defray the high cost of equipment and facilitates which the school
cannot afford.
70
3.5
TRAINING FACILITIES
HOUSEKEEPING NC II
Based on the class intake of 25 students/trainees.
Space Requirement
Size in Meters
Area in Sq.
Meters
Total Area in Sq.

Meters
Lecture
8 x 5 m.
40 sq. m.
40 sq. m.
Demo/Mock/ Room
4 x 6 m.
24 sq. m.
24 sq. m.
3 x 5 m.
15 sq. m.
15 sq. m.
Learning Resource
Center
Facilities/Equipmen/
Circulation Area
24 sq. m.
Total workshop area:
3.6
114 sq. m.
TRAINERS QUALIFICATIONS FOR TOURISM SECTOR (HOTEL AND

RESTAURANT)
HOUSEKEEPING NC II
TRAINER QUALIFICATION II (TQ II)
Be a holder of NC II
Have undergone training on Training Methodology II (TM II)
Must be physically and mentally fit
*Have at least 2 years job/industry experience
*Optional. Only when required by the hiring institution.
Reference: TESDA Board Resolution No. 2004 03
3.7
INSTITUTIONAL ASSESSMENT
Institutional assessment is undertaken by trainees to determine their
achievement of units of competency. A certificate of achievement is issued for
each unit of competency.
71
SECTION 4
NATIONAL ASSESSMENT AND CERTIFICATION

ARRANGEMENTS
4.1 To attain the National Qualification of HOUSEKEEPING NC II, the

candidate must demonstrate competence in all the units of
competency listed in Section l. Successful candidates shall be
awarded a National Certificate signed by the TESDA Director
General.
4.2 Individuals aspiring to be certified as HOUSEKEEPING NC II must
acquire Certificates of Competency in all the following individual or
group of core units of the Qualification. Candidates may apply for
assessment in any accredited assessment center.
4.2.1
Perform Housekeeping
4.2.1.1
4.2.1.2
4.2.1.3
Provide housekeeping services to guest

Prepare rooms for guest
Clean premises
4.2.2
Provide Valet Service
4.2.3
Laundry Linen and Guest Clothes
Successful candidates shall be awarded Certificates of Competency

(COC).
4.3 Accumulation and submission of all COCs acquired for the relevant units
of competency comprising a qualification, an individual shall be issued
the corresponding National Certificate.
4.4 Assessment shall focus on the core units of competency. The basic
and common units shall be integrated or assessed concurrently with
the core units.
4.5 The following are qualified to apply for assessment and certification:
4.5.1 Graduates of formal, non-formal and informal including
enterprise-based training programs.
4.5.2
4.6
Experienced Workers (wage employed or self-employed)
The guidelines on assessment and certification are discussed in

detail in the "Procedures Manual on Assessment and Certification"
and "Guidelines on the Implementation of the Philippine TVET
Qualification and Certification System (PTQCS)".
72
ANNEX A
COMPETENCY MAP - TOURISM Sector

(Hotel and Restaurant)
HOUSEKEEPING NC II
Organize
and prepare
food
Prepare
sandwiches
Select, prepare
and cook meat
Plan and control
menu based on
catering
COR
E
COM
PETE
NCIE
S
Handle and
serve cheese
Develop and
update industry
knowledge
Receive and
respond to
workplace
communication
Develop and
practice
negotiation
skills
Apply
cook-freeze
production
process
Manage facilities
associated with
commercial
catering contracts
Prepare
stocks, sauces
and soups
Work
with others
Solve problems
related to work
activities
Clean
and maintain
kitchen premises
Receive and
store kitchen
supplies
Prepare
cook and serve
food for menus
Prepare
and cook
poultry and game
Prepare
chocolate and
chocolate
confectionery
Prepare
vegetables, eggs
and starch
products
Operate
fast food
outlet
Develop
food safety
program
Prepare
pastry, cakes
and yeast-based
products
Select
catering
systems
Transport and
store food in a
safe and hygienic
manner
Prepare
pates and
terrines
Prepare
rooms for
guests
Organize
bulk cooking
operations
Package prepare
foodstuffs
Observe
workplace
hygiene
procedures
Select, prepare
and serve
specialized food
item
Prepare
hot and cold
desserts
Establish and
maintain quality
control
Perform computer
operations
Demonstrate
work values
Use
mathematical
concepts and
techniques
Develop menus
to meet special
dietary and
cultural needs
Perform
workplace
safety
practices
Plan
and prepare food
for buffets
Plan, prepare
and display
buffet
Laundry linen
and guests
clothes
Prepare
appetizers and
salads
Plan
catering for an
event or function
Apply
Cook, chill
operation
processes
Prepare
and cook
seafood
Present food
Provide
valet service
Implement
food safety
procedures
Prepare
portion controlled
meat cuts
Monitor
catering revenue
and costs
Prepare food
according to
dietary and
cultural needs
Apply
catering control
principles
Provide
housekeeping
services
to guests
Clean
premises
Provide effective
customer service
Practice
housekeeping
procedures
(5S)
Participate
in workplace
communication
Work
in team
environment
Use
relevant
technologies
Utilize
specialized
communication
skills
Develop
teams and
individuals
Practice
career
professionalism
Apply
problemsolving
techniques in
the workplace
68
Select, prepare
and serve
specialist cuisines
Practice
occupational
health and
Lead
workplace
communication
Plan
and organize
work
Collect,
analyze and
organize
information
safety procedures
Lead
small teams
Promote
environmental
protection
COM
MON
COM
PETE
NCIE
S
BASI
C
COM
PETE
NCIE
S
DEFINITION OF TERMS
1. Protective Clothing used to safeguard a worker from harmful chemicals and
other cleaning supplies and equipment; examples include gloves, face masks,
aprons and rubber boots
2. Caddy used to carry different kinds of cleaning materials
3. Carpet Sweeper A handy type of sweeper used to pick-up dirt and
particles from the carpet surface
4. Disinfectant Chemical used to eliminate the growth of disease and
odor-causing germs and bacteria
5. Squeegee Hand-held tool used to clean glass windows and doors
6. Lodging Agreement House rules as defined by the establishments
7. Contact List Directory of establishments and services around the
area such as churches, restaurants, hospitals, and jogging routes
8. Customer Preference Profiles Information pertaining to guest
and his/her preferences such as dietary requirements, birthday, religion,
and contact details
69
ACKNOWLEDGEMENTS
The Technical Education and Skills Development Authority (TESDA) wishes to
extend thanks and appreciation to the many representatives of business, industry,
academe and government agencies who donated their time and expertise to the
development and validation of these Training Regulations.
TOURISM INDUSTRY BOARD FOUNDATION, INC. (TIBFI) EXECUTIVE COMITTEE
LARRY CRUZ
Chairman
PAUL LIM SO
Treasurer
Action Tour Holidays Corporation
Binondo, Manila
USEC. EVELYN PANTIG

Vice-Chairman
Undersecretary, Department of Tourism
DR. IGNACIO S. PABLO

Executive Director
HTIP, Intramuros, Manila
DANIEL EDRALIN
Secretary
SEC. AUGUSTO BOBOY SYJUCO

Trustee
Director General, TESDA
DR. CORAZON RODRIGUEZ
Trustee
Dean, UP Asian Institute of Tourism
Diliman, Quezon City
INDUSTRY WORKING GROUP (IWG) - EXECUTIVE COMMITTEE

ANABELLE O. MORENO
Chair, IWG
President, Association of Human Resource
Managers for Hotels and Restaurants
(AHRM)
MA. LOURDES CATRAL

Chair, Planning Sub-Committee
UP, College of Home Economics
ALAN DIMAYUGA
Former Chair, IWG and Planning SubCommittee
Executive Plaza Hotel
Malate, Manila
YAEL FERNANDEZ
Chair, Standards And Assessment
Sub-Committee
Mandarin Oriental Manila
Makati Ave., Makati City
LEA VILLANUEVA
Chair, Professional and Programs
Development
Visions and Breakthroughs, Inc.
70
STANDARDS AND ASSESSMENT SUB-COMMITTEE MEMBERS AND EXPERTS

HOUSEKEEPING
YAEL FERNANDEZ
Mandarin Oriental Manila
Makati Ave., Makati City
JENNY SERRANO
Dusit Hotel
EDSA, Makati City
DR. GLORIA BAKEN SIY

AAHRMEI
EDWIN BUSTILLOS
NUWHRAIN
MA. SUSANA F. EDILO

UP Asian Institute of Tourism (UPAIT)
LARRY JAVIER
NUWHRAIN
The Participants in the Validation of this Training Regulation
Members of the Hotels Resorts and Restaurants Association of Cebu (HRRAC)
Banilad Center for Professional Development
University of San Carlos
University of Southern Philippines
Holy Name University
Representatives of NUWRAIN
Members of the Hotels and Restaurants Association
Leyte Normal University
Leyte Institute of Technology
Asian Development Foundation
Members of Industry/Academe partners from Davao City, Cotabato City, General

Santos City and Zamboanga City
Members of the Hotels and Restaurants Association of the Philippines (HRAP)
The MANAGEMENT and STAFF of the TESDA Secretariat
SSCO
NITVET
TESDA Regional/Provincial Offices
71

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TRAINING

NATIONAL ASSESSMENT AND CERTIFICATION

Promulgated March 2005

TRAINING REGULATIONS FOR

The HOUSEKEEPING NC II Qualification consists of competencies

Participate in workplace communication

Develop and update industry knowledge

Provide Housekeeping Services to Guest

Promulgated March 2005

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

Promulgated March 2005

SECTION 2 COMPETENCY STANDARDS

PARTICIPATE IN WORKPLACE COMMUNICATION

: This unit covers the knowledge, skills and attitudes

1.1 Specific and relevant information is accessed from

Promulgated March 2005

3.1 Range of forms relating to conditions of

Promulgated March 2005

3.1. Manual filing system

4.1. Personnel forms, telephone message forms,

5.1. Face to face

6.1. Observing meeting

Promulgated March 2005

Assessment requires evidence that the candidate:

3.1. Follow simple spoken language

5.1. Direct Observation

6.1. Competency may be assessed individually in the

Promulgated March 2005

WORK IN TEAM ENVIRONMENT

This unit covers the skills, knowledge and attitudes to

2. Identify own role and

3. Work as a team member

The role and objective of the team is

Team parameters, reporting relationships and

Individual role and responsibilities within the

Roles and responsibility of other team

Reporting relationships within team and

Effective and appropriate forms of

Effective and appropriate contributions made to

Observed protocols in reporting using standard

Contribute to the development of team work

Promulgated March 2005

2.1. Standard operating and/or other workplace

3.1. Work procedures and practices

Promulgated March 2005

Assessment requires evidence that the candidate:

Operated in a team to complete workplace activity

Worked effectively with others

Conveyed information in written or oral form

Selected and used appropriate workplace language

Followed designated work plan for the job

Group planning and decision making

Communicate appropriately, consistent with the culture

The following resources MUST be provided:

Access to relevant workplace or appropriately

Materials relevant to the proposed activity or tasks

Competency may be assessed through:

Observation of the individual member in relation to the