Teaching Methodology Demo Material

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One of the basic requirements that a customer of a

hospitality business has is that an organization is clean


and tidy.

While it is essential that a premise looks clean,


tidy and aesthetically pleasing, it is more important that
it is actually free from dangers that can pose a hygiene
or safety risk.

It is expected that the level and detail of


cleanliness not only matches but exceeds that found in a
normal household.
• Able to know how to prepare area for
work
• Determine the cleaning techniques in
wet and dry area
• Identify cleaning agents and chemicals
and their proper handling and
preparation in accordance to OHS
requirements
• Apply proper disposal of garbage and
used chemicals
 Mop and mop squeezer- used to rinse floor and
other surfaces that may need water to clean
 Bucket- Use for holding water and other
cleaning agents and materials
 Dipper – use to transfer water and solution
from one container to another
 This is used in scrubbing surfaces to remove
stains and dirt
• Used to collect dust and dirt
• use in cleaning surfaces especially floor.
 used to warn guests and staff of the on-going
cleaning operation of the area
• to protect our body from harm while cleaning
• to protect our body from inhaling fumes and
dirt that may harm our body
 A PPE device used to protect our feet from
getting wet and prevent us from electrocution
 A PPE device used to protect our hand from
getting contact with dirt and bacteria that may
harm our body
 Group yourselves into four and
select an area to clean using floor
mop.
 Take turn on using mop.
 Take a video of the activity as
proof of evidence
THANK YOU


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