Plan Training Session - ARIANE

Plan
Training
Session
Date Developed: Document No. TESDA-CNVS-001

September 2017
Housekeeping Date Revised:
Issued by:
NC II Page 1 of 73
Developed by: TESDA-CNVS
ARIANE A. CABRADILLA
Name: Gladys A. Ching
Qualification: Housekeeping NC II
Questionnaire in Identifying Trainee’s Learning Style
For these questions, choose the first answer that comes to mind and click on a, b, or c. Do not
too much time thinking about any one question.
1. When you study for a test, would you rather
A. read notes, read headings in a book, and look at diagrams and illustrations?
B. have someone ask you questions, or repeat facts silently to yourself?
C. write things out of index cards and make models or diagrams?
2. Which of which do you do when you listen to music?

A. daydream (see things that go with the music)
B. hum a long
C. move with the music, tap your foot and others.
3. When you work at solving a problem do you
A. make a list, organize the steps, and check them off as they are done?
B. make a few phone calls and talk to friends or experts?
C. make a model of the problem or walk through a steps in your mind?
4. When you read for fun, do you prefer
A. a travel book with a lot of picture in it?

B. a mystery book with a lot of conversation in it?
C. a book where you answer questions and solve problems?
5. To learn how a computer works, would you rather
A. watch a movie about it?

B. listen to someone explain it?
C. take the computer apart and try to figure it out for yourself?
6. You have just entered a science museum, what will you do first?
A. look around and find a map showing, the location of various exhibits.
B. talk to museum guide and ask about exhibits.
C. go into the first exhibit that looks interesting, and read direction later.
7. What kind of restaurant would you rather not go to?
A. one with the lights too bright

B. one with the music too loud
C. one with uncomfortable chairs
8. Would you rather go to
A. an art class
B. a music class
C. an exercise class
9. Which are you most likely to do when you are happy?
A. grin
B. shout with joy
C. jump for joy
10. If you were happy at party, what would you be most likely to remember the next day?
A. the faces of the people there, but not the names

B. the names but not the faces
C. The things you did and said while you were there
11. When you see the word “d-o-g”, what do you do first?
A. think of a picture of a particular dog

B. say the word “dog” to yourself silently
C. sense the feeling of being with a dog (petting it, running with it, etc)
12. When you tell a story, would you rather
A. write it
B. tell it loud
C. act it loud
13. What is most distracting for you when you are trying to concentrate?
A. visual distractions
B. noises
C. other sensations like, hunger, tight shoes, or worry
14. What are you most likely to do when you are angry?
A. scowl
B. shout or “blow up”
C. stomp off and slam doors
15. When you aren’t sure how to spell a word, which of these are you most likely to do?
A. write it out to see if it looks right

B. sound it out
C. write it out to see if it feels right
16. Which are you most likely to do when standing, in a long line at the movies?
A. look at posters advertising other movies

B. talk to the person next to you
C. tap your foot or move around in some other way
Summary:
A’s (visual) -8
B’s (auditory) -5
C’s (kinesthetic) -3
Name: Gladys A. Ching
Qualification: Housekeeping NC II
Data Gathering Instrument for Trainee’s
Characteristics
Please answer the following instrument according to the characteristics described
below. Choose the answer that best describes you as a learner. Blank spaces are provided for
some data that need your response.
Characteristics of learners
Language, literacy Average grade in: Average grade in:

and numeracy English Math
(LL&N) 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) Waray-waray
Education & Highest Educational Attainment:
general 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
Age Your age: 20
Physical ability 1. Disabilities(if any)_____________________

2. Existing Health Conditions (Existing illness if any)

a. None
b. Asthma
c. Heart disease
d. Anemia
e. Hypertension
f. Diabetes
g. Others(please specify) ___________________
Previous experience TM Certificates
with the topic a. TQ certified
b. TM graduate
c. TM trainer
d. TM lead trainer
Number of years as a competency trainer ______
Previous learning List down training related to

experience Qualification:
None
___________________________
___________________________
Training Level National Certificates acquired and NC level

completed None
___________________________
___________________________
Special courses Other courses related to TM
a. Units in education
b. Master’s degree units in education
c. Others(please specify) _________________________
Learning styles a. Visual - The visual learner takes mental pictures of
information given, so in order for this kind of learner
to retain information, oral or written, presentations of
new information must contain diagrams and drawings,
preferably in color. The visual learner can't concentrate
with a lot of activity around him and will focus better
and learn faster in a quiet study environment.
b. Kinesthetic - described as the students in the
classroom, who have problems sitting still and who
often bounce their legs while tapping their fingers on
the desks. They are often referred to as hyperactive
students with concentration issues.
c. Auditory - a learner who has the ability to remember
speeches and lectures in detail but has a hard time with
written text. Having to read long texts is pointless and
will not be retained by the auditory learner unless it is
read aloud.
d. Activist - Learns by having a go
e. Reflector - Learns most from activities where they can

watch, listen and then review what has happened.
f. Theorist - Learns most when ideas are linked to
existing theories and concepts.
g. Pragmatist - Learns most from learning activities that
are directly relevant to their situation.
a. Financially challenged
Other needs
b. Working student
c. Solo parent
d. Others(please specify)
___________________________
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.
BASIC COMPETENCIES
CAN I…? YES NO
1. Participate in workplace communication
1.1 Obtain and convey workplace information 
1.2 Speak English at a basic operational level 
1.3 Participate in workplace meetings and discussions 
1.4 Complete relevant work related documents 
2. Work in a team environment
2.1 Describe team role and scope 
2.2 Identify own role and responsibility within team 
2.3 Work as a team member 
2.4 Work effectively with colleagues 
2.5 Work in socially diverse environment 
3. Practice career professionalism
3.1 Integrate personal objectives with organizational goals 
3.2 Set and meet work priorities 
3.3 Maintain professional growth and development 
4. Practice occupational health and safety
4.1 Identify hazards and risks 
4.2 Evaluate hazards and risks 
4.3 Control hazards and risks 
4.4 Maintain OHS awareness 
4.5 Perform basic first-aid procedures 
COMMON COMPETENCIES
1. Develop and update industry knowledge
1.1 Seek information on the industry 
1.2 Update industry knowledge 
1.3 Develop and update local knowledge 
1.4 Promote products and services to customers 
2. Observe workplace hygiene procedures
2.1 Follow hygiene procedures 
2.2 Identify and prevent hygiene risks 
3. Perform computer operations
3.1 Plan and prepare for task to be undertaken 
3.2 Input data into computer 
3.3 Access information using computer 
3.4 Produce/output data using computer system 
3.5 Maintain computer equipment and systems 
4. Perform workplace and safety practices

4.1 Follow workplace procedures for health, safety and security

practices
4.2 Perform child protection duties relevant to the tourism industry 
4.3 Observe and monitor people 
4.4 Deal with emergency situations 
4.5 Maintain safe personal presentation standards 
4.6 Maintain a safe and secure workplace 
5. Provide effective customer service
5.1 Greet customer 
5.2 Identify needs of customers 
5.3 Deliver service to customer 
5.4 Handle queries through use of common business tools and

technology
5.5 Handle complaints/ conflict situations, evaluation and

recommendations
CORE COMPETENCIES
1. Provide housekeeping service to guests
1.1 Receive housekeeping requests 
1.2 Provide/ Service housekeeping requests 
1.3 Provide advice to guest 
1.4 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 
2.5 Clean and store trolleys and equipment 
3. Provide valet/butler service
3.1 Provide valet services to guests 
3.2 Display professional standards 
3.3 Care for guest property 
4. Laundry linen and guests clothes
4.1 Collect laundry for laundering functions 
4.2 Perform laundering functions 
4.3 Process laundered item 
4.4 Return laundered item 
5. Clean public areas facilities and equipment
5.1 Select and set up equipment and materials 
5.2 Apply cleaning technique 
5.3 Clean dry and wet areas 
5.4 Maintain and store cleaning equipment and chemicals 
6. Deal with/handle intoxicated guests
6.1 Determine the level of intoxication 
6.2 Apply appropriate procedures 
6.3 Comply with legislation 
Note: In making the Self-Check for your Qualification, all required competencies should
be specified. It is therefore required of a Trainer to be well- versed of the CBC
or TR of the program qualification he is teaching.
Evidences/Proof of Current Competencies
Form 1.2: Evidence of Current Competencies acquired related to Job/Occupation
Basic Competency
Current competencies Proof/Evidence Means of validating
1.1 Obtain and convey Certificate of Training Submitted authenticated
workplace information Certificate of Achievement copy of certificate
Interview/Questioning
1.2 Speak English at a Certificate of Training Submitted authenticated
basic operational level Certificate of Achievement copy of certificate
1.3 Participate in Certificate of Training Submitted authenticated
workplace meetings Certificate of Achievement copy of certificate
and discussions Interview/Questioning
1.4 Complete relevant Certificate of Training Submitted authenticated
work related documents Certificate of Achievement copy of certificate
2.1 Describe team role Certificate of Training Submitted authenticated
and scope Certificate of Achievement copy of certificate
2.2 Identify own role Certificate of Training Submitted authenticated
and responsibility Certificate of Achievement copy of certificate
within team Interview/Questioning
2.3 Work as a team Certificate of Training Submitted authenticated
member Certificate of Achievement copy of certificate
2.4 Work effectively Certificate of Training Submitted authenticated
with colleagues Certificate of Achievement copy of certificate
2.5 Work in socially Certificate of Training Submitted authenticated
diverse environment Certificate of Achievement copy of certificate
3.1 Integrate personal Certificate of Training Submitted authenticated
objectives with Certificate of Achievement copy of certificate
organizational goals Interview/Questioning
3.2 Set and meet work Certificate of Training Submitted authenticated

priorities Certificate of Achievement copy of certificate
3.3 Maintain Certificate of Training Submitted authenticated
professional growth and Certificate of Achievement copy of certificate
development Interview/Questioning
4.1 Identify hazards and Certificate of Training Submitted authenticated
risks Certificate of Achievement copy of certificate
4.2 Evaluate hazards Certificate of Training Submitted authenticated
and risks Certificate of Achievement copy of certificate
4.3 Control hazards Certificate of Training Submitted authenticated
and risks Certificate of Achievement copy of certificate
4.4 Maintain OHS Certificate of Training Submitted authenticated
awareness Certificate of Achievement copy of certificate
4.5 Perform basic Certificate of Training Submitted authenticated
first-aid procedures Certificate of Achievement copy of certificate
Common competency
1.1 Seek information Certificate of Training Submitted authenticated
on the industry Certificate of Achievement copy of certificate
1.2 Update industry Certificate of Training Submitted authenticated
knowledge Certificate of Achievement copy of certificate
1.3 Develop and Certificate of Training Submitted authenticated
update local knowledge Certificate of Achievement copy of certificate
1.4 Promote products Certificate of Training Submitted authenticated
and services to Certificate of Achievement copy of certificate
customers Interview/Questioning
2.1 Follow hygiene Certificate of Training Submitted authenticated
procedures Certificate of Achievement copy of certificate
2.2 Identify and Certificate of Training Submitted authenticated

prevent hygiene risks Certificate of Achievement copy of certificate
3.1 Plan and prepare Certificate of Training Submitted authenticated
for task to be Certificate of Achievement copy of certificate
undertaken Interview/Questioning
3.2 Input data into Certificate of Training Submitted authenticated
computer Certificate of Achievement copy of certificate
3.3 Access Certificate of Training Submitted authenticated
information using Certificate of Achievement copy of certificate
computer Interview/Questioning
3.4 Produce/output Certificate of Training Submitted authenticated
data using computer Certificate of Achievement copy of certificate
system Interview/Questioning
3.5 Maintain Certificate of Training Submitted authenticated
computer equipment Certificate of Achievement copy of certificate
and systems Interview/Questioning
4.1 Follow workplace Certificate of Training Submitted authenticated
procedures for health, Certificate of Achievement copy of certificate
safety and security Interview/Questioning
practices
4.2 Perform child Certificate of Training Submitted authenticated
protection duties Certificate of Achievement copy of certificate
relevant to the tourism Interview/Questioning
industry
4.3 Observe and Certificate of Training Submitted authenticated
monitor people Certificate of Achievement copy of certificate
4.4 Deal with Certificate of Training Submitted authenticated
emergency situations Certificate of Achievement copy of certificate
4.5 Maintain safe Certificate of Training Submitted authenticated
personal presentation Certificate of Achievement copy of certificate
standards Interview/Questioning
4.6 Maintain a safe and Certificate of Training Submitted authenticated
secure workplace Certificate of Achievement copy of certificate
5.1 Greet customer Certificate of Training Submitted authenticated
Certificate of Achievement copy of certificate
5.2 Identify needs of Certificate of Training Submitted authenticated

customers Certificate of Achievement copy of certificate
5.3 Deliver service to Certificate of Training Submitted authenticated
customer Certificate of Achievement copy of certificate
5.4 Handle queries Certificate of Training Submitted authenticated
through use of common Certificate of Achievement copy of certificate
business tools and Interview/Questioning
technology
5.5 Handle complaints/ Certificate of Training Submitted authenticated
conflict situations, Certificate of Achievement copy of certificate
evaluation and Interview/Questioning
recommendations
Core Competency
1. Provide housekeeping services to guests
1.1 Receive Certificate of Training Submitted authenticated
housekeeping requests Certificate of Achievement copy of certificate
Demonstration
1.2 Provide/ Service Certificate of Training Submitted authenticated
housekeeping requests Certificate of Achievement copy of certificate
Demonstration
1.3 Provide advice to Certificate of Training Submitted authenticated
guest Certificate of Achievement copy of certificate
Demonstration
1.4 Liaise with other Certificate of Training Submitted authenticated
departments Certificate of Achievement copy of certificate
Demonstration
2. Clean and prepare rooms for incoming guests
2.1 Set up equipment Certificate of Training Submitted authenticated
and trolleys Certificate of Achievement copy of certificate
Demonstration
2.2 Access rooms for Certificate of Training Submitted authenticated
servicing Certificate of Achievement copy of certificate
Demonstration
2.3 Make up beds Certificate of Training Submitted authenticated
Certificate of Achievement copy of certificate
Demonstration
2.4 Clean and clear Certificate of Training Submitted authenticated
rooms Certificate of Achievement copy of certificate
Demonstration
2.5 Clean and store Certificate of Training Submitted authenticated
trolleys and equipment Certificate of Achievement copy of certificate
Demonstration
3. Provide valet/butler service

None
3.1 Provide valet
services to guests
3.2 Display None
professional
standards
None
3.3 Care for guest
property
4. Laundry linen and guests clothes
4.1 Collect laundry for Certificate of Training Submitted authenticated
laundering functions Certificate of Achievement copy of certificate
Demonstration
4.2 Perform laundering Certificate of Training Submitted authenticated
functions Certificate of Achievement copy of certificate
Demonstration
4.3 Process laundered Certificate of Training Submitted authenticated
item Certificate of Achievement copy of certificate
Demonstration
4.4 Return laundered Certificate of Training Submitted authenticated
item Certificate of Achievement copy of certificate
Demonstration
5. Clean public areas facilities and equipment
5.1 Select and set up Certificate of Training Submitted authenticated
equipment and Certificate of Achievement copy of certificate
materials Demonstration
5.2 Apply cleaning Certificate of Training Submitted authenticated
technique Certificate of Achievement copy of certificate
Demonstration
5.3 Clean dry and wet Certificate of Training Submitted authenticated
areas Certificate of Achievement copy of certificate
Demonstration
5.4 Maintain and store Certificate of Training Submitted authenticated
cleaning equipment and Certificate of Achievement copy of certificate
chemicals Demonstration
6. Deal with handle intoxicated guests
6.1 Determine the level Certificate of Training Submitted authenticated
of intoxication Certificate of Achievement copy of certificate
Demonstration
6.2 Apply appropriate Certificate of Training Submitted authenticated
procedures Certificate of Achievement copy of certificate
Demonstration
6.3 Comply with Certificate of Training Submitted authenticated
legislation Certificate of Achievement copy of certificate
Demonstration
Identifying Training Gaps
From the accomplished Self-Assessment Check (Form 1.1) and the evidences of
current competencies (Form 1.2), the Trainer will be able to identify what the training needs
of the prospective trainee are.
Form 1.3 Summary of Current Competencies Versus Required Competencies

BASIC COMPETENCIES
Required Units of Current Competencies Training
Competency/Learning Gaps/Requirements
Outcomes based on CBC
1.1 Obtain and convey workplace Obtain and convey

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

role and responsibility in a team team role and
responsibility in a team
2.2 Describe work as a team Describe work as a team
member member
3.1 Integrate personal objectives Integrate personal

with organizational goals objectives with
organizational goals
3.2 Set and meet work priorities Set and meet work
priorities
3.3 Maintain professional Maintain professional
growth and development growth and development
4.1 Evaluate hazard and risks? Evaluate hazard and risks?
4.2 Control hazards and risks Control hazards and risks
4.3 Maintain occupational Maintain occupational

health and safety awareness health and safety
awareness
COMMON COMPETENCIES

1.5 Identify and access key Identify and access key
sources of information on sources of information on
the industry the industry
1.6 Access, apply and share Access, apply and share
industry information industry information
1.7 Update continuously Update continuously
relevant industry knowledge relevant industry
knowledge
2.1 Practice personal grooming Practice personal
and hygiene grooming and hygiene
2.2 Practice safe and hygienic Practice safe and hygienic
handling, storage and disposal handling, storage and
of food, beverage and disposal of food, beverage
materials and materials
3.1 Identify and explain the Identify and explain the
functions, general features and functions, general features
capabilities of both hardware and capabilities of both
and software hardware and software
3.2 Prepare and use appropriate Prepare and use
hardware and software appropriate hardware and
according to task requirement software according to
task requirement
3.3 Use appropriate devices Use appropriate devices
and procedures to transfer and procedures to transfer
files/data files/data
3.4 Produce accurate and Produce accurate and
complete data according to the complete data according
requirements to the requirements
3.5 Maintain computer system Maintain computer system
4.1 Practice workplace safety, Practice workplace safety,

security and hygiene security and hygiene
systems, processes and systems, processes and
operations operations
4.2 Respond appropriately to Respond appropriately to
faults, problems and faults, problems and
emergency situations in line emergency situations in
with enterprise guidelines line with enterprise
guidelines
4.3 Maintain safe personal Maintain safe personal
presentation standards presentation standards

5.1 Apply effective verbal and Apply effective verbal and
non-verbal communication non-verbal
skills to respond to customer communication skills to
needs respond to customer needs
5.2 Provide prompt and quality Provide prompt and
service to customer quality service to
customer
5.3 Handle queries promptly Handle queries promptly

and correctly in line with and correctly in line with
enterprise enterprise Procedures
procedures
5.4 Handle customer complaints, Handle customer
evaluation and complaints, evaluation and
recommendations recommendations
CORE COMPETENCIES
1. Provide Housekeeping Services to Guests
1.1 Receive housekeeping Receive housekeeping
requests requests
1.2 Provide/Service Provide/Service
housekeeping requests housekeeping requests
1.3 Provide advice to guest Provide advice to guest
1.4 Liaise with other Liaise with other

departments departments
2. Clean and Prepare rooms for incoming guests
2.1 Set up equipment and trolleys Set up equipment and
trolleys
2.2 Access rooms for servicing Access rooms for

servicing
2.3 Make up beds Make up beds
2.4 Clean and clear rooms Clean and clear rooms
2.5 Clean and store trolleys and Clean and store trolleys
equipment and equipment
3. Provide Valet/ Butler Service
3.1 Provide valet services to Provide valet services to
guests guests
3.2 Display professional valet Display professional
standards valet standards
3.3 Care for guest property Care for guest property
4. Laundry Linen and Guest Clothes
4.1 Collect laundry for Collect laundry for
laundering functions laundering functions
4.2 Perform laundering functions Perform laundering
functions
4.3 Process laundered item Process laundered item
4.4 Return laundered item Return laundered item
5. Clean public areas, facilities and equipment
5.1 Select and set up equipment Select and set up
and materials equipment and materials
5.2 Apply cleaning technique Apply cleaning technique
5.3 Clean dry and wet areas Clean dry and wet areas
5.4 Maintain and store cleaning Maintain and store
equipment and chemicals cleaning equipment and
chemicals
6. Deal with/ handle intoxicated guests
6.1 Determine the level of Determine the level of
intoxication intoxication
6.2 Apply appropriate procedures Apply appropriate
procedures
6.3 Comply with legislation Comply with legislation
Using Form No.1.4, convert the Training Gaps into a Training Needs/ Requirements.
Refer to the CBC in identifying the Module Title or Unit of Competency of the training needs
identified.
Form No. 1.4: Training Needs
Training Needs Module Title/Module of

Instruction
(Learning Outcomes)
PROVIDE VALET/ BUTLER SERVICE
LO 1. Provide valet services to guests

Providing Valet/ Butler Service
LO 2. Display professional valet standards
LO 3. Care for guest property

SESSION PLAN
Sector : Tourism
Qualification Title : Housekeeping NC II
Unit of Competency : Provide Valet/ Butler Service
Module Title : Providing Valet/ Butler Service
Learning Outcomes:
Upon completion of this module the trainees/ students must be able to:
LO.1. Provide valet services to guests

LO.2. Display professional valet standards
LO.3. Care for guest property
A. INTRODUCTION
This module covers the basic knowledge skills and attitude required for valet service providers in a commercial accommodation establishment. Experienced
staff members with sound organization and interpersonal skills generally undertake this role.
B. ACTIVITIES
1. Preliminary Activities:
5’s
Check the attendance of the trainees.
2. Preparation of training facilities and tour the trainees to 9 components.
3. Conduct pre-assessment and use ILTR to identify the gap.
4. Conduct orientation on how to use the learning materials.
5. Facilitate training session. Distribute learning materials and let them read.
LO 1: Provide valet services to guests

September 2017
Housekeeping NC II Date Revised:
Issued by: Page 18 of 73
Issued by: TESDA- CNVS
Learning Content Methods Presentation Practice Feedback Resources Time
1. Organizational chart of Lecture/ Discussion Read information sheet Answer self-check Check answer CBL
the housekeeping no. 3.1-1 on no. 3.1-1 with the answer computer/Pro
department Decorative Techniques key no. 3.1-1 jector
CD/PowerPo
and Rules for
int
Garnishing
2. Prepare reports and Lecture/ Discussion Read information sheet Answer self-check Check answer CBLM
endorsements of valet no. 3.1-2 on Prepare no. 3.1-2 with the answer computer/Pro
service provider reports and key no. 3.1-2 jector
endorsements of valet CD/PowerPo
service provider int
3. Procedure of sorting Lecture/Discussion Read information sheet Answer self-check Check answer CBLM
and marking of laundry no. 3.1-3 on Procedure no. 3.1-3 with the answer computer/Pro
items. of sorting and marking key no. 3.1-3 jector
of laundry items. CD/PowerPo
int
4. Checking laundry Lecture/Discussion Read information sheet Answer self-check Check answer CBLM
condition no. 3.1-4 on Checking no. 3.1-4 with the answer computer/Pro
laundry condition key no. 3.1-4 jector
CD/PowerPoi
nt
5. Delivery of laundry Lecture/Discussion Read information sheet Answer self-check Check answer CBLM
and luggage to guest no. 3.1-5 on Delivery no. 3.1-5 with the answer computer/Pro
room. of laundry and luggage key no. 3.1-5 jector
to guest room. CD/

September 2017
HOUSEKEEPING Date Revised:
Issued by:
NC II Page 19 of 73
LO 2: Display professional valet standards
1. Basic contact lists and Lecture/Discussion Read information sheet Answer self- check Compare answer CBLM
details and basic 3.2-1 on Basic Role of 3.2-1 to Answer Key computer/Pro
customer preference Valet Service 3.2-1 jector
profiles CD
2. Communication Lecture/ Discussion Read information sheet Answer self-check Check answer CBLM
phrases of valet service no. 3.2-2 on no. 3.2-2 with the answer computer/Pro
provider with guest in Establishing Rapport key no. 3.2-2 jector
accordance with CD
and Goodwill with
establishment standards
Guest
3. Personality Lecture/ Discussion Read information sheet Answer self-check Check answer CBLM
development: grooming no. 3.2-3 on Performing no. 3.2-3 with the answer computer/Pro
and personal hygiene Valet Service key no. 3.2-3 jector
CD/PowerPo
int
Demonstration/Application Perform Task Evaluate your
Sheet No. 3.2-1 work using
performance
criteria checklist
No. 3.2-1
Read Information Sheet Answer self-check Check answer

3.2-3 on Cleaning the no. 3.2-3 with the answer
laundry room key no. 3.2-3
Perform Job Sheet Evaluate your

work using
September 2017
Issued by:
NC II Page 20 of 73
No. 3.2-1 performance
criteria checklist
No. 3.2-2
LO 3: Care for Guest Property
1. 1. Procedure in Lecture/Discussion Read information sheet Answer self- check Compare answer CBLM
unpacking, storing and 3.3-1 on Unpacking, 3.3-1 to Answer Key computer/Pro
packing of guest luggage Storing and Packing of 3.3-1 jector
in accordance with guest CD
Guest Luggage
instructions.
Perform Operation Evaluate your
sheet 3.3-1 work using
performance
criteria checklist
No. 3.3-1
Perform Task sheet Evaluate your

3.3-1 work using
performance
criteria checklist
No. 3.3-2
2. Procedure in pressing Lecture/Discussion Read information sheet Answer self- check Compare answer CBLM
and presenting guest’s 3.3-2 on Pressing and 3.3-2 to Answer Key computer/Pro
clothes ready for use. Presenting Guest’s 3.3-2 jector
Clothes CD
Perform Task Evaluate your

sheet 3.3-2 work using
performance
criteria checklist
No. 3.3-3

September 2017
Issued by:
NC II Page 21 of 73
3. Identify cleaning Lecture/Discussion Read information sheet Answer self- check Compare answer CBLM
materials and supplies 3.3-3 on Identify 3.3-3 to Answer Key computer/Pro
appropriate for shoes cleaning materials and 3.3-3 jector
based on material of supplies appropriate for CD
shoes. shoes based on material
of shoes.
4. Cleaning and Perform Task sheet Evaluate your
preparing guest’s shoes 3.3-3 work using
in accordance with performance
establishment standards criteria checklist
No. 3.3-4
5. Basic darning and Lecture/Discussion Read information sheet Answer self- check Compare answer CBLM
mending for clothing and 3.3-4 on Basic darning 3.3-4 to Answer Key computer/Pro
linen and repair of other and mending for 3.3-4 jector
accessories. clothing and linen and CD
repair of other
accessories.
Perform Job sheet Evaluate your

3.3-1 work using
performance
criteria checklist
No. 3.3-5
6. Protocols for ensuring Lecture/Discussion Read information sheet Answer self- check Compare answer CBLM
optimum privacy and 3.3-5 on Protocols for 3.3-5 to Answer Key computer/Pro
confidentiality for all ensuring optimum 3.3-5 jector
guests. privacy and CD
confidentiality for all
guests.
C. ASSESSMENT PLAN
September 2017
Issued by:
NC II Page 22 of 73
 Written Test
 Performance Test
Given the necessary supplies and materials the trainee can successfully follow the procedure in Providing Valet/ Butler Service.
D. TEACHER’S SELF-REFLECTION OF THE SESSION
The use of CBLM reinforced the trainee’s understanding about the session.

September 2017
Issued by:
NC II Page 23 of 73
PARTS OF A COMPETENCY-BASED LEARNING MATERIAL
References/Further Reading
Performance Criteria Checklist
Operation/Task/Job Sheet
Self-Check Answer Key
Self-Check
Information Sheet
Learning Experiences
Learning Outcome Summary
Module
Module Content
Content
List of Competencies
Module Content
Module Content
Module Content
Front Page
In our efforts to standardize
CBLM, the above parts are recommended
for use in Competency Based Training
(CBT) in Technical Education and Skills
Development Authority (TESDA)
Technology Institutions. The next sections
will show you the components and features
of each part.

September 2017
Date Revised:
Housekeeping
NC II
Issued by:
Page 24 of 73
COMPETENCY-BASED LEARNING MATERIAL
Sector: TOURISM
Qualification: HOUSEKEEPING NC II
Unit of Competency: PROVIDE VALET/BUTLER SERVICE
Module Title: PROVIDING VALET SERVICE
Republic of the Philippines

Technical Education and Skills Development Authority
CALUBIAN NATIONAL VOCATIONAL SCHOOL
Calubian, Leyte

September 2017
Date Revised:
Housekeeping
NC II
Issued by:
Page 25 of 73
HOW TO USE THIS COMPETENCY-BASED LEARNING MATERIAL
Welcome to the Module: Providing Valet Service. This module contains training materials
and activities for you to complete.
The unit of competency to Provide Valet Service contains the knowledge, skills and
attitudes required for Housekeeping. It is one of the Core Modules at NATIONAL
CERTIFICATE LEVEL II.
You are required to go through a series of learning activities in order to complete each
learning outcome of the module. In each learning outcome there are Information Sheets,
Resource Sheets and Reference Materials for further reading to help you better understand
the required activities. Follow these activities on your own and answer the self-check at the
end of each learning outcome. Get the answer key from your instructor and check your work
honestly. If you have questions, please don’t hesitate to ask your facilitator for assistance.
Recognition of Prior Learning (RPL)
You may already have some or most of the knowledge and skills covered in this module
because you have:
•been working for sometime

•already completed training in this area
If you can demonstrate to your trainer that you are competent in a particular skill or skills,
talk to him/her about having them formally recognized so you won’t have to do the same
training again. If you have qualifications or Certificates of Competency from previous
trainings, show them to your trainer. If the skills you acquired are still relevant to this
module, they may become part of the evidence you can present for RPL.
At the end of this learning material is a Learner’s Diary, use this diary to record important
dates, jobs undertaken and other workplace events that will assist you in providing further
details to your trainer or assessors. A Record of Achievement is also provided for your
trainer to complete once you completed the module.
This learning material was prepared to help you achieve the required competency, in
Providing Valet Service. This will be the source of information for you to acquire the
knowledge and skills in this particular trade independently and at your own pace with
minimum supervision or help from your instructor.
HOUSEKEEPING NC II
COMPETENCY-BASED LEARNING MATERIALS
List of Competencies
No. Unit of Competency Module Title Code

BASIC COMPETENCY
Participate in workplace Participating in workplace
1. 500311105
communication communication
2. Work in team environment Working in team environment 500311106
Practicing career
3. Practice career professionalism 500311107
professionalism
Practice occupational health and Practicing occupational health
4. 500311108
safety procedures and safety procedures
COMMON COMPETENCY
Develop and update industry Developing and updating
1. TRS311201
knowledge industry knowledge
Observe workplace hygiene Observing workplace hygiene
2. TRS311202
procedures procedures
Perform computer operations Performing computer
3. TRS311203
operations
Perform workplace and safety Performing workplace and
4. TRS311204
practices safety practices
Provide effective customer Providing effective customer TRS311205
5.
service service
CORE COMPETENCY
Provide Housekeeping Services Providing Housekeeping
1. TRS5123111
to Guests Services to Guests
Clean and Prepare rooms for Cleaning and Preparing
2. TRS5123112
incoming guests rooms for incoming guests
3. Provide Valet/ Butler Service Providing Valet Service TRS5123113
Laundry Linen and Guests Laundering Linen and Guests
4. TRS5123114
Clothes Clothes
Clean public areas, facilities and Cleaning public areas,
5. TRS5123115
equipment facilities and equipment
Deal with/handle intoxicated Dealing with/handling
6. TRS5123122
guests intoxicated guests
MODULE CONTENT
QUALIFICATION: Housekeeping NC II
UNIT OF COMPETENCY: Provide Valet/Butler Service
MODULE TITLE: Providing Valet/Butler Service
INTRODUCTION:
This module covers the knowledge, skills and attitude required to be able to
provide valet service based on the competency standard curriculum.
NOMINAL DURATION: 60 hours
LEARNING OUTCOMES:
At the end of this module you MUST be able to:
1. Provide valet services to guests
2. Display professional valet standards
3. Care for guest property
ASSESSMENT CRITERIA:
1. Identify services required or preferred by guests in accordance with establishment

procedures.
2. Establishes rapport and goodwill with guests through oral/ written communication.
3. Rapport is established and feeling s of goodwill is enhanced between the guest and the
establishment through good oral and written communication.
4. Information about individual guest is accessed and utilized to provide personalized
and quality service.
5. Valet grooming and communication standards are followed in accordance with
establishment standards.
6. Luggage is unpacked, stored and packed neatly in accordance with guest instructions.
7. Guest clothes are appropriately prepared and presented, ready for guest use.
8. Shoes are correctly cleaned
9. Repairs are made or organized in accordance with establishment procedures.
10. Confidentiality regarding guest property and activities is maintained in accordance
with legal and ethical standards.
Learning Outcome Summary
LEARNING OUTCOME NO. 3 CARE FOR GUEST PROPERTY

CONTENTS:
1. Procedure in unpacking, storing and packing of guest luggage in accordance with
guest instructions.
2. Procedure in pressing and presenting guest’s clothes ready for use.
3. Identify cleaning materials and supplies appropriate for shoes based on material of
shoes.
4. Cleaning and preparing guest’s shoes in accordance with establishment standards
5. Basic darning and mending for clothing and linen and repair of other accessories.
6. Protocols for ensuring optimum privacy and confidentiality for all guests.
ASSESSMENT CRITERIA:
1. Luggage is unpacked, stored and packed neatly in accordance with guest instructions.
2. Guest clothes are appropriately prepared and presented, ready for guest use.
3. Shoes are correctly cleaned
4. Repairs are made or organized in accordance with establishment procedures.
5. Confidentiality regarding guest property and activities is maintained in accordance
with legal and ethical standards.
CONDITIONS:
Student/trainees must be provided with the following:
Tools Equipment Materials/ Supplies
shoe brush luggage carrier cleaning agents

cleaning rags flat iron needles and threads
steam pressers pen and paper
ironing board guest folio
cabinets
ASSESSMENT METHOD:
 Observation
 Interview
 Written examination
 Demonstration of practical skills
Learning Experiences
Learning Outcome No. 3 CARE FOR GUEST PROPERTY
Learning Activities Special Instructions

Read information sheet no. 3.3-1 Unpacking, Storing To achieve the desire competence
and Packing of Guest Luggage and skills you must be able to read
Answer self-check No. 3.3-1 and analyze all the information
Refer to Answer Key sheet and perform the task sheet,
Do task sheet 3.3-1 operation sheet and the job sheet in
Unpacking Guest Luggage systematic approach and refer to the
Refer to performance Checklist 3.3-1 performance checklist to guide on
Read information sheet 3.3-2 Pressing and Presenting the activity based on the standard
Guest’s Clothes procedure
Answer self-check 3.3-2
Refer to Answer Key
Do operation sheet 3.3-1
How to Operate Steam Iron
Refer Performance Checklist 3.3-1
Do task sheet 3.3-2 After you perform all the job and
Pressing Guest’s Clothes information sheet you are now
Refer Performance Checklist 3.3-2 ready to proceed to another learning
Read information sheet 3.3-3 Cleaning Materials and outcome
Supplies Appropriate for Shoes
Refer to Answer key
Do Task Sheet 3.3-3
Polishing Shoes
Read information sheet 3.3-5 Basic Darning and
Mending for Clothing and Linen and Repair of other
Accessories.
Refer to Answer key
Read information sheet 3.3.6
Protocols for Ensuring Optimum Privacy and
Confidentiality for All Guests
Refer to Answer key
Job sheet 3.3-1
Perform Proper Care for Guest’s Property
Information Sheet 3.3-1
Unpacking, Storing and Packing of Guest Luggage
Learning Objectives:
After reading this Information sheet, you must be able to:
1. Set luggage in room based on guest instructions and enterprise

2. Apply procedure in unpacking and packing of guest luggage in accordance with guest
instructions.
Introduction
Un-packing, storing and packing a guest’s luggage is part of the personal service
performed by a Valet Runner. It helps to create a positive impression on the image of the
hotel’s services. Un-packing a guest’s luggage will help the client to settle down comfortably
and become organized if he/she has an easy access on his/her belongings. Packing a guest
luggage can be both challenging and a battle in attempting to eliminate the wrinkle war.
While there are no “Foolproof” remedies to avoid wrinkles, rolling and bundles wrapping
packing method are the best ways of packing luggage because they provide a lot of space for
the baggage.
Deal with guest luggage
When dealing with guest luggage the standard requirement for all valets is to deal
effectively with guest luggage highlighting important considerations are:
1. Treat it with care and respect
The treatment of guest luggage can set the scene for the guest’s stay. If their
luggage is not properly handled, they may believe they will not be properly handled.
2. Avoid damage and loss
Luggage is expensive so deserve not to be damaged. The contents of many
items are irreplaceable so attention must be paid to not forgetting an item of luggage
or allowing it to be stolen.
3. Be aware with your actions and the actions of others on public display.
The guest, their party and members of the public can easily see how the
luggage is being treated and the care (or lack of it) being displayed.
UNPACKING/PACKING GUEST LUGGAGE
The valet must follow guest requests and instructions regarding the unpacking and
storing of items in their luggage as each guest has personal needs, individual habits and their
own way of doing things.
When unpacking guest luggage:
1. Obtain keys to open cases
Obtain keys from guest to unlock bags. Advice guest immediately if there is evidence
of tampering or damage to cases or luggage.
2. Check and clean luggage as you unpack
Check the outside of the luggage and clean away any marks.
3. Place luggage on appropriate surface to open and unpack
Place luggage on appropriate surface in the room to avoid damage. The

luggage rack is the most common area to use.
4. Remove all items from luggage
Remove all items from the luggage (Subject to guest instructions) making sure all
items are clean and dirty items are sent for laundering, or otherwise cleaned as
appropriate.
5. Place clothing in-room in an appropriate manner.
Place clothing and items appropriately:
 Drawers - jumpers, casual shorts, T-shirts, underwear. Ensure all clothes are
neatly folded and stacked according to colour.
 Wardrobe - skirts, trousers, coats, suits, skirts, gowns.
 Hang similar items together – all suits together, all skirts together.
 Bottom of wardrobe –shoes: Place aside shoes requiring attention.
 Position polished shoes in pairs and stack according to colour and occations
– for example casual shoes together ,sports shoes together and formal shoes
together.
 Bathroom or make-up room - Toilet bags and make-up cases.
6. Comply with specific guest requests when unpacking which can include:
 Sending clothing to be dry cleaned or laundered

 Sending clothing to be pressed
 Need for shoe care cleaning or polishing
 Hanging of suit and clothing bags in wardrobes or on hooks
Storage of guest luggage
Guest luggage may be dealt with in a variety of ways once it has been unpacked but guest
preferences and directions must always be complied with.
Options for dealing with unpacked luggage include:
 Removal of empty luggage to the venue ‘Luggage Room’, Every item is tagged to
identify the room it came from to facilitate retrieval of the correct items for the correct
room when re-packing and departure time arrives
 Storing of empty luggage in the guest’s room in designate luggage storage spaces –
suites and VIP rooms commonly provide specific areas where luggage can be stored
in-room
 Leaving nominated items of luggage in the room and taking other items to the luggage
Room
 Moving empty items of luggage to rooms occupied by members of the guest’s
entourage
Dealing with damage luggage
Luggage can become damaged during travel and part of the valet’s job is to deal with these
situations.
When identifying damaged guest luggage as part of the unpacking process you should:
 Advise of the damage straight away – so they are aware of it as soon as possible.
Advice may be provided to the guest or their staff.
 Ask if the guest wants the luggage repaired or offer to have it repaired.
 Enquire if the guest wants a substitute item of luggage obtained.
 Liaise with guest to determine if they require you to follow-up on the damage by
contacting an airline and seeking compensation.
Security requirements when unpacking luggage:
Standard security protocols must be adhered to when dealing with guest luggage.
1. Do not allow others to touch luggage.

Never allow anyone apart from authorized people to handle or take items of luggage.
2. Restrict access to the area.

Restrict access to areas where guest luggage is stored or being unpacked. Close and
lock doors to guest room or suite.
3. Tell guest location of unpacked luggage.

Notify the guest or their staff as to where luggage has been taken for storage.
4. Check tags on bags.
Check tags on bags (as attached by guest or their staff) are intact. Take remedial
action as necessary.
5. Verify locks on bags are working.

Verify locks on bags are fully operational and advise where locks are damaged or
missing.
6. Look for evidence of tampering.

Look for evidence of tampering and advise where this is detected.
Self-Check 3.3-1
Direction: Identify the following statement whether it is TRUE or FALSE.
1. Un-packing and packing of guest luggage is part of the personal service

performed by a valet runner.
2. Unauthorized people are allowed to handle or take items from the guest
luggage.
3. In packing guest luggage it is necessary to make a list of all items you will
pack.
4. When packing expensive items such as electronic gadgets or jewelries, the

valet runner should be assisted by a Supervisor/House Managers.
5. Remove all items from the guest luggage subject to housekeeping supervisor
instructions.
Answer Key 3.3-1
1. True
2. False
3. True
4. True
5. False
Pressing and Presenting Guest’s Clothes
Learning Objectives:
After reading this Information Sheet, you must be able to
1. Prepare guest clothes based on guest instructions and enterprise policy.

2. Apply the procedure in pressing guest’s clothes.
Introduction
Valets are often required to prepare and present guest’s clothing, ready for the guest
to wear. In cases where the guest has requested their clothing be laid out to wear they will
inform the valet of the clothing they wish to wear. It is then the responsibility of the valet to
identify the right clothing and present it for the guest to change into. Some guests will give
very precise information about what they want to wear and leave no doubt about each and
every item of clothing, piece of jewelry or style of shoe. Other guests will give you a general
idea and leave it up to you. This is fraught with danger and to be avoided wherever possible
as it is almost impossible to determine what the guest’s preferences are.
Before presenting the guest’s clothing ensure:
 The clothing is in good condition – no rips, tears, missing buttons, hanging hems,
loose threads and split seams
 It is clean – free from stains, lint, dust and other marks
 It is pressed and looks presentable.
You must act on behalf of the guest and take all steps and total responsibility to ensure they
are not embarrassed by what you prepare. Your work must be characterized by respect for the
guest and a pride in what you do. It is also important to understand the guest has the decision
about what they will wear. It is not part of your job to give an opinion about whether or not
an item is suitable, acceptable, or ‘goes with’ another item.
If you are asked to do, remember to use tact, discretion, and diplomacy.
Clothes are usually laid out in the sequence in which the guest will dress.
 Underwear – socks, bras, stockings and under garments

 Tie
 Blouse
 Dress
 Skirt
 Jacket
 Coat
 Scarf
 Hat
 Gloves
Items may be placed on a valet chair, on the bed or on an item or furniture within the room. It
is not standard practice to lay items out in the bathroom but where there is a make-up room,
this may be used.
Any personal requests made by the guests differing to the above must be adhered to.
Check all items as you lay them out to verify they are presentable, clean, pressed and
appropriate.
Where you have to prepare and present a subsequent set of clothes for a different occasion, it
is good idea to check with the guest as to whether what you did last time was acceptable to
them or if they would like something different next time.
Be prepared for all manner of feedback and comments. All guests are individuals and such
potentially have different preferences.
Pressing guest clothes
It is vital all guest clothes are kept looking presentable. For many clothes this requires
the ironing or pressing of items.
Three options are available to achieve this:
 The valet irons clothes in the guest room – using a standard iron and ironing board
with all the necessary accompaniments such as spray bottles for starch and water, and
lint removing brushes
 Items are sent to the laundry for ironing – this is commonly only done where there
are large quantities of clothing to be pressed or where the items require the use of
special bucks
 Laundry staff come to the guest room – and iron clothes in the room using specialist
equipment and products as required.
Before pressing guest clothes you must:

 Receive instruction – from senior and experienced laundry staff in the venue
 Practice – so you gain confidence and competence.
Basic pressing tips include:

 Shake clothes out before starting to iron them
 Check the iron and the ironing surface is clean before use
 Iron on an under liner
 Check ‘care labels’ on clothing before ironing
 Set the iron to the correct temperature and setting. A common mistake when ironing is
to have the iron too hot which can damage clothes
 Use ironing chemicals as appropriate.
Method 1: Preparing to Iron
1. Make sure that the garment is meant to be ironed. Check the tags for ironing
instructions. If the tags don’t tell you which setting to put your iron, then look to see if
they indicate what material the fabric is made of. Many irons order their settings by the
type of material: e.g. wool, cotton, polyester.
2. Set up the ironing area. Use an ironing board, if possible. If you don’t have access to
an ironing board, then use a flat, sturdy surface like a table or a counter. The ironing
board is designed to absorb heat and moisture without taking damage. Make sure that
you don’t iron on a highly flammable surface.
3. Fill the water reservoir of the iron. If your iron features a steam function, then you
may need to add water. Look for a large, detachable water chamber on the top of the
tool. Add filtered water nearly to the brim.
Note: Make sure that you use filtered water. This may help you avoid calcium build-up in your
iron, which could clog the steam spouts.
4. Lay out the garment. Arrange the item of clothing so that it lies perfectly flat on the
board. Make sure that there are no wrinkles! If you iron over a wrinkle, then you will
press a creased line into the fabric.
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Method 2: Using an Iron
1. Heat up the iron. Turn the heat dial to the setting that is most appropriate for your
fabric. Once you’ve selected a heat level, the metal will begin to grow warm. Let the
iron become hot. You shouldn’t need to wait more than a matter of seconds.
 The heat levels are often listed in relation to a certain type of fabric. For instance,
cotton responds well to high heat and steam, but some synthetic fabrics might melt
or fuse if they’re exposed to such temperatures. Do not use an inappropriate
setting.
 Start with a low heat and work up. If you are ironing more than one item, start
with the one that uses the lowest setting on the iron. This way, you won’t need to
let the iron cool down before you continue.
2. Iron the first side. Run the hot flat side of the iron firmly and slowly across the
fabric. Smooth out the wrinkles. For best results, work with the natural folds and
creases of the garment.
 Iron each individual part of the garment separately. For instance, if you’re ironing
a dress shirt, smooth out the collar, then the cuffs, then the sleeves, then the
shoulders, then the placket – and, finally, the main body of the shirt.
 Do not let the iron rest directly on the garment, lest the fabric overheats. If you are
careless with the iron, you might start a fire.
3. Smooth out the other side. Now, flip the piece of clothing over and iron the other
side. Make sure not to flatten any wrinkles or creases into the new side.
4. Hang the clothing immediately after ironing. If you bunch up the garment or leave
it lying out, then there’s a good chance that it will dry with wrinkles. Hang the fabric
on a clothes hanger and let it air-dry.
Self-Check 3.3-2
Direction: Identify the following statement whether it is TRUE or FLASE. Write the correct
answer on your answer sheet.
1. Before presenting the guest clothes it must be ensure that it is in good condition,
cleaned and pressed.
2. Before pressing guest clothes, you must receive instruction from the room attendant.
3. In ironing or pressing guest clothes you must check the iron and the ironing surface
if it is clean before use.
4. Check ‘care labels’ on clothing after ironing.
5. Before pressing or ironing clothes, check if it is meant to be ironed.
Answer Key 3.3-2

1. TRUE
2. FALSE
3. TRUE
4. TRUE
5. FALSE
Cleaning Materials and Supplies Appropriate For Shoes Based on Materials of Shoes
Learning Objective:
After reading this INFORMATION SHEET, YOU MUST be able to
1. To identify cleaning materials and supplies appropriate for shoes based on material of
shoes.
2. Clean shoes based on guest instructions.
Introduction
In order to keep that favorite pair of shoes lasting as long as possible, one needs to
know how to take care of them properly. When it comes to shoe care, there are a handful of
must-have shoe care products. In addition to the standard shoe polish, it is also god to have a
shoe brush, waterproof product, shoe cleaner, and an odor powder or spray. Shoes are made
out of different materials such as rubber, leather, and synthetic materials. The type of material
will determine the method of cleaning as well as the type of products to be used.
Cleaning Materials and Supplies Appropriate for Shoes
1. Shoe Cleaner
Shoe cleaner is an important shoe care product because it can remove any dirt,
stains, and even polishes buildup from shoes. They are available in both sprays and
liquids that can be applied with a cloth.
2. Shoe Brush
A shoe brush is used to polish leather shoes and create shine removing any
excess shoe polish. The best brushes are made from horsehair because the bristles are
soft enough not to scratch someone’s shoes but are still enough to bring up a good
shine.
3. Shoe Polish
There are two different kinds of shoe polish: shoe cream or paste, and wax
polish. A cream or paste polish is used for keeping fine leather soft and pliable.
Although a cream polish soaks into the leather, it still lets the leather breathe. Most
of these pastes include mineral oil that can scuff leather better than paste can, but
wax polishes tend to dry out the leather. Black shoe polish is the most common type
as many formal shoes are black, but polishes also comes in other colors such as
brown and white.
4. Odor Powder or Spray
An odor power spray can be used with any type of shoe and is very useful if
the wearer is worried about foot odor. If the wearer is having a problem with foot
odor, he or she can put into the shoe before wearing it. The spray or powder can be
applied to the inside sole of the shoe where most of the odor seeps into the shoe.
5. Shoe-tree
It is a device approximating the shape of a foot that is placed inside a shoe to

preserve its shape, stop it from developing creases and thereby extend the life of the
shoe.
Types of Shoe Materials
Depending on what type of shoe one has, it could be made of a variety of different
materials. Some of the most common materials include leather, rubber, and other synthetic
materials.
Material Description
Leather Leather is a very durable shoe material. Some of the properties that
make this an excellent material for shoes include its breathability, and
its pliability. Leather can mold very well to the wearer’s feet. Suede is a
type of leather used to make shoes.
Rubber Rubber is also used for making shoes, mainly the sole of the shoe. This
kind of material works well for the soles because it is resistant to wear
and does not skid easily.
Synthetics Shoes that are made of synthetic materials are usually easier to clean.
They are often already protected with waterproof materials and do not
require frequent attention. However, synthetic materials are more often
used for less formal shoes.
It is very important that the buyer knows what his or her shoes are made of because this will
affect what kind of shoe care products they’ll need to use.
Cleaning Tips
Shoes should not be polished while they are wet. In an emergency, scuff marks can be
treated with a little bit of toothpaste applied with a damp rag. Toothbrush can be used to clean
the crevices in a pair of shoes. Salt marks that can damage one’s shoes should be rinsed off as
soon as possible with a half-and-half mixture of white distilled vinegar and water. They
should then be wiped off and dried carefully. When cleaning different shoe materials, the
wearer must be selective in what shoe care products they use.
Cleaning Different Shoe Materials
Different materials need to be cleaned in different ways to avoid damaging the finish of the
shoes. Some of the shoe materials that require special care include suede, nubuck, fabrics,
exotic skins, and patent leather.
 When cleaning shoes made from exotic skins, such as snakeskin, eel, or ostrich, the
wearer needs to take special care to avoid scratching the surface of the material. There
are certain conditioners that will keep the leather from drying out and prevent
cracking.
 Suede cannot handle a horsehair brush. Instead, it needs something soft like a
toothbrush or special erasers that are designed to remove dirt and other stains.
 Shoes made of fabric can be cleaned with a mild fabric cleaner. The cleaner should be
allowed to dry and then can be brushed off the shoes.
 Patent leather can be cleaned by using a damp cloth along with the plain soap or glass
cleaning spray. Once dry, they can be shined with a smooth cloth.
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Self-Check 3.3-3
Direction: Identify the following questions and write the correct answer on you answer sheet.
________ 1. It is used to polish leather shoes and create shine removing any excess shoe
polish.
________ 2. It is an important shoe care product because it can remove any dirt, stains, and
even polish build up from shoes.
________ 3. A cream or paste polish is used for keeping fine leather soft and pliable.
________ 4. It is a device approximating the shape of a foot that is placed inside a shoe to
preserve its shape, stop it from developing creases and thereby extend the life of
the shoe.
________ 5. It is a very durable shoe material. Some of the properties that make this an
excellent material for shoes include its breathability and its pliability.
Answer Sheet 3.3-3
1. Shoe Brush
2. Shoe Cleaner
3. Shoe Polish
4. Shoe Tree
5. Leather

Basic Darning and Mending for Clothing and Linen and Repair of Other Accessories
Learning Objective
1. Organize repairs based on guest instructions, in accordance with enterprise policy.
Introduction
Clothing repair and mending can cover a rather wide range of activities varying from
those requiring very little skill to those demanding a great deal of sewing skill and expertise.
Minor repairs
Valets may be asked by guests to do small ‘running repairs’ and should have a
comprehensive repair kit available to them to facilitate the execution of such repairs.
In essence these repair jobs are small in nature such as sewing on a button or putting a stitch
in a hem: there is limit as to what can be done.
In addition valets should be on the lookout for items that require repairing and ask guests if
they would.
Mending Supplies and Tools
Mending supplies and tools can be categorized many ways. However, all items should
be kept together in a designated location. Everyone, male and female alike, who is
responsible for the care and maintenance of their clothing needs at least a basic mending kit.
Basic Sewing Kit

 Hand needle – package of assorted
sizes (3/9)
 Pins – stainless steel pins
 Scissors
 Thread: white, beige, black, brown, or

navy to match the basic colors of the
wardrobe; medium shade of gray or
other color similar to colors in
wardrobe.
 Assorted snaps, hooks and eyes
 Seam ripper
 Needle threader
 Pin cushion
Repairs - generally fall into one of four categories – repairing a seam or hem that has come
undone, reattaching a button, darning a small hole in a stocking or other garment, or patching
a larger hole or tear.
Types of Repairs
There are numerous repairs or mending methods some requiring creative talent while
others are basic and rather fundamental. Determining which one to use depends on the
following factors:
 Location of the damage on the garment
 Type and size of damage
 Shape of the area to be repaired
 Type of the fabric – ease of handling
 Type of garment
 The garments use and place in the wardrobe
Reattaching a button:
First, determine what kind of button you’re replacing. In general, you will be dealing with a
shank button (like a uniform button or a thread button, with a loop underneath it) or
sometimes a flat button (two or four holes in the button, no loop). Next, look to see if your
garment has a “button stand.” In general, you will find one on a woolen garment (coat,
waistcoat, breeches). This is a strip of linen that is sewn along the long edges below where
the buttons are attached. When you are replacing a button, you need to be sure to stitch into
this strip; otherwise your button will be prone to ripping off again.
If you have a shank button:
1. Wax your sewing thread by passing it several times over a chunk of beeswax, and
thread your needle with a double thickness.
2. Take several stitches through the loop and cloth, making sure to catch through to the
button stand, which will keep the buttons from tearing the cloth.
3. Draw the thread to the inside and take a couple of stitches to finish.
If you have a flat button:
1. Wax your sewing thread by passing it several times over a chunk of beeswax, and
thread your needle with a double thickness.
2. Place the needle into the fabric, starting at the back side of the garment, bringing it up
through the garment.
3. Make two or three stitches in the fabric where the button will be placed, without the
button, to anchor your thread.
4. Place the button over the anchor stitches and bring the needle up through the button.
5. Lay a straight pin or another needle over the button, between the pair(s) of holes.
6. Bring your needle down through the button and fabric, allowing the thread to trap the
pin.
7. Repeat two or three times. If you have a 4-hole button, do one pair of holes first, then
repeat these steps with the second pair of holes.
8. When you have taken two or three stitches through each pair of holes, remove the
straight pin.
9. Bring the needle up through the fabric and wrap it around the threads a couple of
times just underneath the button to form a thread shank.
10. Bring the needle back to the underside of the fabric and take a couple of stitches to
finish.
Darning – is the “reweaving” of fabric in a damaged area, and can be done by hand or sewing
machine. Machine darning is faster but more noticeable. Hand darning, which can be invisible
to the unknowing eye, is time consuming and requires patience and skill.
1. Setting up:
 Find thread or yarn that matches the fabric in color, fiber content, and texture;
you can use linen or cotton thread for most applications, while wool stockings.
Choose a darning needle – look for a large eye. A tapestry needle may also be
used for stockings, although it won’t work as well for other garments.
 Darns go on the wrong side of the garment; if you’re darning a stocking, turn it
inside-out.
 If darning a stocking, place a darning egg inside it and position the hole over the
egg. Your needle will glide smoothly over the egg’s surface, making your
stitching go faster. If there is no darning egg available, any hard rounded object
(such as a smooth rock) will work. If darning a flat garment, work against a table
or other hard flat surface.
 Thread the needle with the yarn or thread and leave the end unknotted. The
darning process should create a tight weave that makes knots unnecessary.
2. The first stage:
 Start your work on either side of the hole. Take several small vertical running
stitches in the intact fabric of the garment, about 1/2 inch to the left or right of the
hole. Turn the garment upside down and make another row of stitches next to the
first. Keep your stitches even – try to pick up a single thread per stitch, if possible.
This will make the darn sturdier and more even.
 When you reach the point at which the hole begins, your stitching line should
extend from 1/2 inch above the hole to 1/2 inch below it. Think of drawing a
rectangle around the hole with your darn, and keep the sides of the rectangle
relatively equidistant from it.
 Continue making vertical running stitches. When your stitching reaches the hole,
take your thread or yarn over the hole and into the fabric on the other side,
forming what resembles a vertical bridge over the hole. Stitching should extend
1/2 inch beyond the hole at both the top and bottom edges.
3. The second stage:
 Once you have covered the hole with vertical threads and extended the stitching
1/2 inch past it so that both sides of the hole look identical, take a tiny stitch
across the corner of the rectangle of stitches you have just created.
 Take the threaded needle and weave it under and over the vertical threads that
cover the hole (as well as the vertical threads that lie within 1/2 inch of the hole).
 Turn the garment upside down once you reach the opposite end of the hole, and
weave another thread next to the first, making sure you go under the threads you
formerly went over, and vice-versa. You are, in effect, re-weaving the fabric that
is missing. Make these rows very tight together – use your fingers to pack them
closely, if necessary. Continue stitching back and forth until you’ve completely
filled the hole. Trim excess thread. No knots are necessary if you work the
stitching correctly.
http:// www.csmid.com/equipment/ basic-clothing-repair/

http:// www.waseantourism.com
Self-Check 3.3-4
Direction: Read the statement carefully. Select the best answer by writing the letter only.
1. It is the “reweaving” of fabric in a damaged area, and can be done by hand or sewing
machine.
a. Mending b. Sewing c. Darning d. Stitching

2. The following are types of repair to be made in repairing guest clothes, except?
a. Location of the damage on the garment

b. Type and size of the damage
c. Shape of the area to be repaired
d. Color of the garment
3. The following are mending supplies and tools. Which one has different to be used for
sewing garments?
a. Thread b. Hand Needle c. Scissors d. Needle Threader
4. The following are the categories in doing clothing repairs. What repair is usually done if
you are repairing buttons?
a. Repairing a seam or hem that has come undone

b. Reattaching a button
c. Darning a small hole in a stocking or other garment
d. Patching a larger hole or tear
5. Which of the following does not belong to the group?
a. Seam ripper
b. Needle threader
c. Brush
d. Pin cushion
Answer Key 3.3-4
1. c
2. d
3. a
4. b
5. c
Protocols for Ensuring Optimum Privacy and Confidentiality for All Guests
Learning Objectives
1. maintain confidentiality of guest’s property and activities in accordance with legal
and ethical requirements.
Introduction
Maintaining confidentiality is an absolute requirement for a valet. It is 100% non-negotiable.
Privacy
Guest’s privacy refers to the right of the guest to:
 Enjoy their personal space and freedom in their room and elsewhere at the venue
 Be free from attention, interference and observation by other guests or members of the
public.
To help ensure this, you will need to:
 Enquire when guests wish to be left alone and comply with these requirements.
Guests may wish to themselves or require privacy to meet with business colleagues or
spend with their friends or family. Some guests require privacy at regular times each
day, and other guests will request it as they feel the need arises.
 Never disclose the location or room number of guests to anyone
 Do not allow others to enter the guest’s room. This includes preventing other staff
from entering rooms at times when the guest indicates they wish their privacy.
 Divert the room telephone at times the guest wishes privacy
 Liaise with other staff – such as:
 Security – who may man the door to the room to prevent unwelcomed access
 Housekeeping – who may delay or re-schedule room cleaning and other
associated activities
 Front Office – who will hold deliveries rather than deliver them to the room.
Confidentiality
Maintaining confidentiality is an absolute requirement for a valet. It is 100% non-

negotiable. Confidentiality means keeping matters to do with the guest to yourself.
The need for confidentiality
Valets have access to a guest’s personal and private life.
The guest may discuss private and personal business matters, activities or aspects of their
private life in front of the valet or with the valet.
None of this information, or issues discussed, can be shared with anyone.

This means:
 Anything you hear from the mouth of the guest must not be repeated to anyone
 Anything you see in the guest room must not be told to anyone, unless it relates to
illegal activity in which case Management are the only ones to be advised.
The valet, in some cases, may be asked to sign a confidentiality clause or contract that
stipulates guest history, activities and other matters will be kept in the strictest of confidence.
This indicates how seriously some guests treat the matter of guest confidentiality.
Valets must be aware there are ever-present dangers of being sued by clients for breaches of
confidentiality. This especially relates to business dealings or issues impacting on their
personal reputation.
Every venue will have their own policies and procedures on this matter, but the intent is the
same – to maintain the guest’s trust in you and the venue by keeping confidential matters,
confidential. In brief, anything said or done in the privacy of the guest’s room is private and
must remain confidential.
Where celebrities are staying in-house, it is not unknown for media people to try to obtain
‘inside information’ about those guests. It is common for money to be offered as an
inducement for you to tell. You must maintain your professionalism and refuse to disclose
anything. You must quite simply ‘say nothing’.
You must refuse to ‘confirm or deny’ anything put to you. Refer the person to Management,
stating it is part of the house policy for the venue never to discuss or disclose anything about
any of its guests.
Any approaches made to you by anyone seeking information about a guest should be reported
to the Management or Security.
http://www.waseantourism.com
Self-Check 3.3-5
Direction: Identify the following statement whether is TRUE or FALSE. Write the correct
answer on your answer sheet.
1. It is satisfactory to disclose the location or room number of guests to anyone.

2. Any approaches made to you by anyone seeking information about a guest should be
reported to the Management or the Security.
3. Giving privacy to guest means free from attention, interference and observation by other
guests or members of the public.
4. The hotel staffs are allowed to enter the guest’s room anytime.
5. Maintaining confidentiality is an absolute requirement for a valet.
Answer Sheet 3.3-5
1. FALSE
2. TRUE
3. TRUE
4. FALSE
5. TRUE
OPERATION SHEET # 3.3-1
Title: Operating Steam Iron
Performance : Given the steam iron and supplies and materials, you shoul be
Objective able to follow the procedures in using steam iron for presssing
guest clothes following the standard user manual.
(Alloted Time: 2 hours)
Supplies/ Materials : Clothes
Equipment : Steam Iron/ Steam Presser, Ironing Board
Steps/ Procedures:
1. Fill the water reservoir. Make sure the

iron is turned off and the AC Power Cord is
unplugged from the electrical outlet.

2. Plug the AC Cord into the electrical

outlet.
3. Set the Temperature Control Dial to the

steam position. Steam Ironing is only
possible when at higher temperature settings
indicated with "MAX" mark; otherwise the
water will leak from the soleplate.
4. Preheat the iron until the indicator light
goes out. The light will turn off when the

indicated setting reaches the correct
temperature.
5. Turn the Variable Steam Control Knob to

the required setting for different types of
fabric.
6. Now steam ironing can begin.
Assessment Method:
Papers and pencil
test
Oral Recitation
Demonstration
Performance Criteria Checklist #3.3-1
CRITERIA YES NO
Did you…
1. Follow the procedure in filling the water into the water
reservoir?
2. Set the Temperature Control Dial to the steam position?
3. Preheat the iron before starting to iron the clothes?
4. Turn the variable Steam Control knob to the required setting for
different types of fabric?
5. Unplug the AC Cord after using the iron?
Name of the Trainee: __________________
Name of the Trainer: __________________

TASK SHEET #3.3-1
Title: Un-packing guest luggage
Performance Given the guest luggage and the supplies and materials you should
Objective: be able to un-pack guest luggage following the standard procedures.
Supplies/ Materials: Guest luggage, laundry bag
Equipment: Luggage carrier, cabinets
Steps/ Procedures:
1. Ask permission before touching the guest’s belongings.

2. Use Personal Protective Equipment (gloves).
3. Choose an empty and flat surface such as a table or bed.
4. Segregate the items that need to be ironed, laundered or cleaned.
5. Put the items to be laundered inside the laundry bag (Laundry bag is inside the
cabinet)
6. Check the shoes if it needs to be cleaned/ repaired (For clean shoes). Place the shoes
underneath the corresponding colors of clothing.
7. Sort hats, belts, scarves and other closet accessories out of the bag and hang on the
hooks found on the side of the cabinet.
8. Place all toiletries such as make-up and hair care items in the shelf/ vanity table.
9. Secure any electronic accessories, including cameras, extra batteries, game cartridges
or DVD’s and put them together in a shelf or table.
10. Check the small pockets of the bags as well as the purse or carry-on luggage for these
items.
11. Arrange t-shirts and sweaters on separate shelves by color and sleeve length.
12. Fill in the drawers on the following order:
a. Underwear on the top drawers.
b. Shirts and sweaters underneath.
c. Put matching or similar colors together.
d. Fasten, button or zip so that everything hangs right.
Note: Put the colors your client wears most often (usually brown or black) on the
shelves that are easiest to reach.
13. All shirts should be hung up together in one section.

a. Arrange by colors from light to dark with all of one group color together.
14. Follow the same process for skirts, pants, etc.
15. Hang pants from the waist or cuffs on a pants hanger.
16. Check the cabinet for misplaced items.
17. Close the cabinet.
Assessment Method:
Papers and pencil test
Oral recitation
Demonstration
CRITERIA
YES NO
Did you…
1. wear proper personal protective equipment (PPE)?
2. ask permission before touching the guest’s belongings?
3. segregate the items that need to be ironed, laundered or cleaned?
4. secure any electronic accessories, including cameras, extra
batteries, game cartridges or DVDs and put them together in a shelf
or table?
5. check the small pockets of the bags as well as the purse or carry-on
luggage for these items?
Name of the Trainee: _______________________________
Name of the Trainer: _______________________________

TASK SHEET #3.3-2
Title: Pressing Guest Clothes (Polo)
Performance Objective: Given the guest clothes and the supplies and materials you
should be able to press guest clothes following the standard
procedures.
(Allotted Time: 2.5 hours)
Supplies and Materials: Water, clothes
Equipment: Steam iron/ steam presser, ironing board
Steps / Procedures:
1. Prepare all the supplies and materials
needed.
2. Set up the ironing area.
3. Fill the water reservoir of the iron.
4. Heat up the iron.
5. Turn the Variable Steam Control Knob

to the required setting for different types
of fabric.
6. Iron the collar first.
7. Move to the sleeves of the garment.
8. Smooth out the remaining side of the

clothing.
9. Hang the shirt directly after ironing. And

clean the area.
Assessment Method:
Oral Recitation
Demonstration
CRITERIA YES NO
Did you…
1. follow the procedure in filling the water into the water reservoir?
2. set the temperature Control Dial to the steam position?
3. preheat the iron before starting to iron the clothes?
4. turn the variable Steam Control knob to the required setting for
different types of fabric?
5. follow the correct procedure in ironing a polo shirt?
6. unplug the AC cord after using the iron?
Name of the Trainee: _________________________________
Name of the Trainer: __________________________________

TASK SHEET #3.3-3
Title: Polishing Shoes
Performance Objective: Given the supplies and materials you should be able to clean
guest shoes following the standard procedures.
(Allotted Time: 3 hours)
Supplies/ Materials: Polish/ wax, Polishing brushes, Polishing cloths, Cleaning
brushes, Cleaning cloth, Shoes, Shoetrees, Gloves, Towel/
Newspaper
Equipment:
Steps/ Procedures:
1. Prepare the materials needed.

2. Wear Personal Protective Equipment.
3. Wear protective clothing
a. Put a towel on your lap (if sitting down) or,
b. Spread newspaper on the table or any flat surface (if standing)
4. Sit properly on a chair and begin cleaning/ polishing the shoe.
5. Pick up the shoe by holding the sole.
6. Carefully examine the shoe by observing the following:
a. Material used (leather, leatherette, plastic, synthetic leather, animal skin)
b. Color of the shoe
c. Dirt
d. Dent/ scratch/ damage on the shoe.
7. If the shoe has damage, make a report and ask your superior to sign the report.
Note: Minor repairs should be performed by the assigned Valet Runner
8. Make a mitten on your finger and clean the inner part of the shoe. Use clean cloth.
a. Wrap the corner of the cloth around your first and second fingers of your
dominant hand. Twist the remainder of the cloth to tighten the portion around
your fingers and hold that part in the palm of your hand.
b. When removing dirt and dust on the outer part of the shoes, make a mitten
using four fingers.
c. Use a very soft brush if the shoes have beads or if the material used is
sensitive. Remove all dust and dirt by wiping the shoe, especially the heel and
sole with a cloth. Apply the polish.
d. Start from the tip of the shoe and work your way towards the heel.
9. Wait for the shoe to dry completely.
10. Buff shoes with a clean, lint free cloth or use a shoe brush to bring out the shine.
11. Put a tag on the shoe or put the cleaned shoes inside a bag before delivery.
Assessment Method:
Oral Recitation
Demonstration
Performance Criteria Checklist # 3.3-3
CRITERIA YES NO
Did you…
1. wear proper personal protective equipment (PPE)?
2. Prepare all the materials needed?
3. Use the appropriate cleaning materials?
4. Buff shoes with a clean, lint free cloth or use a shoe brush to
bring out the shine?
5. Put a tag on the shoe or put the cleaned shoes inside a bag
before delivery?
Name of the Trainee: ______________________________
Name of the Trainer: ______________________________

JOB SHEET #3.3-1
Title: Perform Proper Care for Guest Properly
Performance Objective: Given the guest properties and different supplies and materials
you should be able to perform proper care for guest properties
applying the standard procedure.
(Allotted Time: 5 hours)
Supplies/ Materials/ Tools: Guest luggage, laundry bag, clothes, linens, cleaning agents,
polish/wax, polishing brushes, polishing clothes, cleaning
brushes, cleaning cloth, shoes, shoetrees, gloves,
towel/newspaper, water
Equipment: Luggage carrier, flat iron, steam pressers, ironing board,
cabinets
Steps/ Procedure:
1. Observe safety.
2. Wear Personal Protective Equipment (PPE).
3. Review your task sheets.
4. Identify and gather the supplies and materials, tools and equipment needed.
5. Identify the procedure needed in performing proper care for different guest property.
6. Do actual demonstration on how to perform proper care for different guest property
using the performance criteria checklist as basis.
a. Un-packing guest luggage
b. Pressing guest clothes
c. Polishing shoes
7. Follow the standard operating procedure in operating steam presser for ironing guest
cloth.
8. Present your work.
Assessment Method:
Oral Recitation
Demonstration
Performance Criteria Checklist 3.3-1
CRITERIA
YES NO
Did you….
1. Wear Personal Protective Equipment?
2. Prepare all the materials needed?
3. Use the appropriate supplies and materials needed in performing

the task?
4. Perform the procedure in un-packing guest luggage, pressing

clothes, polishing shoes?
5. Perform the operating procedure in pressing clothes?
Name of Trainee:_________________________________________
Name of Trainer:_________________________________________
Evidence Plan
Competency
Housekeeping NCII
standard:
Unit of
PREPARE AND PRODUCE BAKERY PRODUCTS
competency:
Ways in which evidence will be collected:
Demonstration & Questioning

Observation & Questioning
[tick the column]
Third party Report

Portfolio
Written
The evidence must show that the trainee…
 Follow the procedure in filling the water into the water  
reservoir
 Set the Temperature Control Dial to the steam position  
 Preheat the iron before starting to iron the clothes  
 Turn the variable Steam Control knob to the required   
setting for different types of fabric
 Unplug the AC Cord after using the iron*  
 wear proper personal protective equipment (PPE)*   
 ask permission before touching the guest’s   
belongings*
 segregate the items that need to be ironed, laundered or   
cleaned
 secure any electronic accessories, including cameras,
extra batteries, game cartridges or DVDs and put them   
together in a shelf or table*
 check the small pockets of the bags as well as the   
purse or carry-on luggage for these items*
 Prepare all the materials needed   
 Buff shoes with a clean, lint free cloth or use a shoe   
brush to bring out the shine
 Put a tag on the shoe or put the cleaned shoes inside a   
bag before delivery
 Use the appropriate supplies and materials needed in   
performing the task
 Perform the procedure in unpacking guest luggage,   
pressing clothes, polishing shoes
 Perform the operating procedure in pressing clothes   
NOTE: *Critical aspects of competency
Objectives/Content
Knowledge Comprehension Application Average
area/Topics
Unpacking,
storing and 30%
10% 10% 10%
packing of guest
luggage
Pressing and 25%
presenting guest’s 5% 10% 10%
clothes
Cleaning
materials and
supplies 10% 0% 0% 10%
appropriate for
shoes
Basic darning and
mending for
clothing and linen 0% 10% 0% 10%
repair of other
accessories
Protocols for ensuring
optimum privacy and 5% 10% 10% 25%
confidentiality
TOTAL 30% 40% 30% 100%
TABLE OF SPECIFICATION
TABLE OF SPECIFICATION
Number Percentage
Objectives/Content Test Item Distribution
of Items (%)
area/Topics
Knowledge Comprehension Application
Unpacking,
storing and 6 30%
packing of 2 2 2
guest
luggage
Pressing and
25%
presenting
1 2 2 5
guest’s
clothes
Cleaning
materials
and supplies 2 0 0 2 10%
appropriate
for shoes
Basic
darning and
mending for
clothing and 0 2 0 2 10%
linen repair
of other
accessories
Protocols for
ensuring optimum
1 2 2 5 25%
privacy and
confidentiality
TOTAL 6 8 6 20 100%
Written Test
Performance Test
Specific Instruction for the Candidate
Qualification
Unit of Competency
General Instruction:
Alloted Time:
Specific Instruction:
LIST OF EQUIPMENT, TOOLS AND MATERIALS

EQUIPMENT
QTY Description
SUPPLIES AND MATERIALS
TOOLS
QUESTIONING TOOL
Satisfactory
Questions to probe the candidate’s underpinning knowledge
response
Extension/Reflection Questions Yes No
1. What is the reason why we need to 
decorate a cake?
Answer: Decorating a cake gives presentable piece of food art to an ordinary
cake.
2. What are the different types of icing? Give at least two examples. 
Answer: Boiled icing and fondant

3. Why you need to consider the right type of cake in decorating cake? 
Answer: So that it is easy for you to apply a decoration.

Safety Questions
4. You observe that there is a smoke appears to the mixer while you are 
beating icing. What will you do?

Answer: Unplug the socket to prevent from accident.
5. What will you do if you accidentally mix the spoiled egg to the mixture? 
Answer: Don’t attempt to use the mixture anymore. Make another mixture to
avoid food poisoning.
Contingency Questions
6. You noticed that you don’t have a serrated tip in creating a basketweave 
design. What will you do?

Answer: Used leaf or round tip if you don’t have a serrated tip available.
7. The available color that you have for the icing is blue and yellow, but the 
costumer wants to have a green color for the icing how to resolve your
problem?
Answer: Add blue and yellow to produce a green color.
Job Role/Environment Questions
8. As a class president in your institution how will you organize your 
member to maintain orderliness and cleanliness in the workshop?

Answer: Implement rules and regulation in maintaining and cleanliness in
workshop.
9. To avoid losing of materials, equipment and supplies. What will you do? 
Answer: Check for inventory.

Rules and Regulations
10. What is the appropriate equipment you are going to wear before 
decorating a cake?
Answer: gloves, hair net, mask and apron
11. After utilizing all the materials needed in the decorating cakes. What will 
you do next?
Answer: Clean all the materials use and throw all the garbage well.
The candidate’s underpinning knowledge Satisfactory  Not Satisfactory
was:
Templates for Inventory of Training Resources
Resources for presenting instruction
 Print Resources As per TR As per Remarks
Inventory
Wilton decorating magazine 1 1 Available
Good Housekeeping Baking Book 1 1 Available
 Non Print Resources As per TR As per Remarks
Inventory
Wilton decorating video 1 1 Available
Supplies and Materials As per TR As per Remarks

Inventory
Cake flour 1 sack 1 sack Available
Bread Flour 1 sack 1 sack Available
All-purpose 1 sack 1 sack Available
Sugar 1 sack 1 sack Available
Yeast 5 kl 5 kl Available
Butter 10 bars 10 bars Available
Margarine 20 kl 20 kl Available
Butter (French bread) 10 bars 10 bars Available
Cooking oil 2 gallon 2 gallon Available
Lard 20 kl 20 kl Available
All-purpose cream 1 sack 1 sack Available
Whipping cream 1 sack 1 sack Available
Confectioner sugar 1 sack 1 sack Available
Knox gelatin 5 kl 5 kl Available
Flaked almonds 10 g 10 g Available
Chocolate chips 5g 5g Available
Chocolate, shredded 15 kl 15 kl Available
Cherries with stem 1 bottle 1 bottle Available
Cherries 1 bottle 1 bottle Available
Food colors 10 pcs. 10 pcs. Available
Tropical fruits 10 pcs. 10 pcs. Available
Whole wheat, rye, multi grain 1 sacks 1 sacks Available
Cream cheese 12 kl 12 kl Available
Paper cups 5 sets 5 sets Available
Tulip paste 5 pcs 5 pcs Available
Sugar lace 8 pcs 8 pcs Available
Pineapple juice 10 cans 10 cans Available
Contreau 5 pcs 5 pcs Available
TOOLS
Measuring cup, solid 12 sets 12 sets Available
Measuring cup, liquid (250 & 500 ml) 12 sets 12 sets Available
Measuring spoon 25 sets 25 sets Available
Cake turn table 3 pcs. 3 pcs. Available
Decorating tips 20 pcs. 20 pcs. Available
Rolling pins 6 pcs. 6 pcs. Available
Pie pan sizes 6, 8, 10 6 pcs. 6 pcs. Available
Sheet pans 6 pcs. 6 pcs. Available
Pie cutter 6 pcs. 6 pcs. Available
Rubber scrapper 6 pcs. 6 pcs. Available
Palette knife 6 pcs. 6 pcs. Available
Cake stand with tier 6 pcs. 6 pcs. Available
Cake pillars 6 pcs. 6 pcs. Available
Sauce pan, s/s 6 pcs. 6 pcs. Available
Ladles s/s 6 pcs. 6 pcs. Available
Knives s/s with plastic handle 6 pcs. 6 pcs. Available
Chopping board, color coded 6 pcs. 6 pcs. Available
Scale 2, 10 kgs 6 pcs. 6 pcs. Available
Grater 6 pcs. 6 pcs. Available
Wooden spoons 6 pcs. 6 pcs. Available
Beaters 6 pcs. 6 pcs. Available
Mixing bowl ( 6 pcs per set) 12 sets 12 sets Available
Wire whisk 6 pcs. 6 pcs. Available
EQUIPMENTS
Commercial Mixers with complete
6 pcs. 6 pcs. Available
attachments
Mechanical Dough roller 1 pc. 1 pc. Available
Decker oven 1 pc 1 pc Available
Compressor 1 pc 1 pc Available
Dough cutter 1 pc 1 pc Available
Gas range 4 pcs. 4 pcs. Available
Upright freezer 1 pc. 1 pc. Available
Refrigerator 1 pc. 1 pc. Available
WORKSHOP LAYOUT HOUSEKEEPING NCII
0
BAKING AREA
TRAINERS
RESOURCE
CENTER

MALE

CONTEXTUAL
WASH BAKING TOOLS &
LEARNING AREA
AREA EQUIPMENT
SUPPORT SERVICE AREA
FEMALE
TOILET

REFREGIRATOR
Cooling Rack
COMPUTER
AREA /
DISTANCE
LEARNING AREA
STAFF
LEARNING RESOURCE AREA
QUALITY CONTROL Housekeeping Tool

FIRE
EXIT EXTINGUISHER
ENTRANCE
Date Developed: Document No. Baybay TECH-VOST-001
September 15,2014
Bread and Pastry NC II Date Revised: Issued by: Page 80 of 37
Baybay TECH-VOST Center
Developed by:
PHIL JUDE R. MABUTO

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Date Developed: Document No. TESDA-CNVS-001

Questionnaire in Identifying Trainee’s Learning Style

1. When you study for a test, would you rather

2. Which of which do you do when you listen to music?

3. When you work at solving a problem do you

4. When you read for fun, do you prefer

A. a travel book with a lot of picture in it?

5. To learn how a computer works, would you rather

A. watch a movie about it?

7. What kind of restaurant would you rather not go to?

A. one with the lights too bright

9. Which are you most likely to do when you are happy?

A. the faces of the people there, but not the names

A. think of a picture of a particular dog

12. When you tell a story, would you rather

A. write it out to see if it looks right

A. look at posters advertising other movies

Name: Gladys A. Ching

Data Gathering Instrument for Trainee’s

Language, literacy Average grade in: Average grade in:

Physical ability 1. Disabilities(if any)_____________________

2. Existing Health Conditions (Existing illness if any)

Previous learning List down training related to

Training Level National Certificates acquired and NC level

e. Reflector - Learns most from activities where they can

4. Perform workplace and safety practices

3.2 Set and meet work Certificate of Training Submitted authenticated

2.2 Identify and Certificate of Training Submitted authenticated

5.2 Identify needs of Certificate of Training Submitted authenticated

3. Provide valet/butler service

Form 1.3 Summary of Current Competencies Versus Required Competencies

1. Participate in workplace communication

1.1 Obtain and convey workplace Obtain and convey

2.1 Describe and identify team Describe and identify

3. Practice career professionalism

3.1 Integrate personal objectives Integrate personal

4.1 Evaluate hazard and risks? Evaluate hazard and risks?

4.2 Control hazards and risks Control hazards and risks

4.3 Maintain occupational Maintain occupational

1. Develop and update industry knowledge

4. Perform workplace and safety practices

4.1 Practice workplace safety, Practice workplace safety,

5. Provide effective customer service

5.3 Handle queries promptly Handle queries promptly

1.4 Liaise with other Liaise with other

2.2 Access rooms for servicing Access rooms for

2.4 Clean and clear rooms Clean and clear rooms

Form No. 1.4: Training Needs

Training Needs Module Title/Module of

PROVIDE VALET/ BUTLER SERVICE

LO 1. Provide valet services to guests

LO 3. Care for guest property

LO.1. Provide valet services to guests

LO 1: Provide valet services to guests

Date Developed: Document No. TESDA-CNVS-001

Read Information Sheet Answer self-check Check answer

Perform Job Sheet Evaluate your

Perform Task sheet Evaluate your