Unit of competency Outline

Date retreived
22/07/2026 12:12 PM AWST

Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.

Prepare rooms for guests

Prepare rooms for guests

Unit of competency
National Code
SITHACS202
State Code
WF585
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
1.00
Current Release Date
18/01/2013
View on TGA
State Implementation and Classification
Approved Date
31/05/2013
Field of Education
110199 - Food And Hospitality, N.e.c.
Original Release Date
31/05/2013
Nominal Hours
25
Description
This unit describes the performance outcomes, skills and knowledge required to clean and prepare rooms, including bedrooms and bathrooms, in an accommodation establishment. It requires the ability to set up cleaning equipment and trolleys and to safely clean guest rooms using resources efficiently to reduce negative environmental impacts.
Notes
Elements and Performance Criteria
1. Prepare for room servicing.
  • 1.1 Identify rooms requiring service from information supplied.
  • 1.2 Select and prepare room servicing equipment and cleaning agents.
  • 1.3 Identify supplies for trolleys and select or order in sufficient numbers.
  • 1.4 Load trolleys safely with adequate supplies.
  • 1.5 Access rooms according to organisational customer service and security procedures.
2. Make up beds.
  • 2.1 Strip beds and mattresses and check pillows and linen for stains and damage.
  • 2.2 Replace stained and damaged linen according to organisational standards.
3. Clean rooms.
  • 3.1 Clean rooms in logical order and with minimum disruption to guests.
  • 3.2 Identify and respond to hazards.
  • 3.3 Reduce negative environmental impacts through efficient use of energy, water and other resources.
  • 3.4 Avoid unhygienic personal contact with food or food contact surfaces.
  • 3.5 Avoid unhygienic cleaning practices that may cause food-borne illnesses.
  • 3.6 Identify pests and take appropriate action.
4. Organise rooms.
  • 4.1 Check and reset furniture, fixtures and fittings.
  • 4.2 Check, replenish or replace room supplies.
  • 4.3 Collect and store guest items left in vacated rooms.
5. Check rooms.
  • 5.1 Identify room defects, damaged items or suspicious items or occurrences.
  • 5.2 Report items for follow up by maintenance teams.
  • 5.3 Check all aspects of room set up and cleanliness prior to leaving.
6. Clean and store trolleys and equipment.
  • 6.1 Clean trolleys and store equipment after use.
  • 6.2 Safely dispose of all waste and hazardous substances.
  • 6.3 Check supplies and replenish or reorder according to organisational procedures.
The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.
Equipment may include:
electrically operated equipment:
scrubbers
vacuum cleaners
garbage receptacles
manual equipment:
brushes
buckets
dusters
mops and clothes
protective clothing.
Cleaning agentsmay include:
agents for specialised surfaces:
glass
wood
deodorisers
disinfectants
spot cleaning agents
pesticides.
Hazards may include:
breakages
heated utensils and surfaces
human material or waste
sharp items:
knives
needles and syringes
surgical dressings
wet or slippery surfaces.
Unhygienic personal contact may include:
transferring micro-organisms by:
blowing nose
coughing
drinking
eating
scratching skin and hair
sneezing
spitting
touching wounds
transmitting tobacco products by smoking.
Food contact surfaces may include:
chopping boards
containers
cooking utensils
crockery
cutlery
glassware
pots and pans
sinks
workbenches.
Unhygienic cleaning practicesmay include:
cleaning food contact surfaces with linen that may be contaminated with human waste:
blood
body secretions
faeces
using dirty:
cleaning cloths
tea towels
spreading bacteria from bathroom or bedroom areas to mini-bar or kitchen areas.
Furniture, fixtures and fittings may include:
desks
floor surfaces
light fittings
mirrors and glassware
refrigerators
shelving
soft furnishings
telephones
televisions
wardrobes.
Room supplies may include:
bathroom supplies
discretionary supplies and gifts
food and beverages
digital equipment
kitchen equipment
linen
information:
local tourist information
magazines and newspapers
promotional material
stationery
tableware:
crockery
cutlery
glassware.
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.
Overview of assessment

Critical aspects for assessment and evidence required to demonstrate competency in this unit
Evidence of the ability to:
safely use cleaning chemicals and equipment during room servicing
clean and prepare multiple rooms to required standards within commerciallyrealistic timeframes
use hygienic cleaning practices
demonstrate knowledge of cleaning products, cleaning techniques, waste disposal and ways of conserving
resources in the cleaning process.
Context of and specific resources for assessment
Assessment must ensure use of:
an operational accommodation environment with the fixtures, large and small equipment and workplace
documentation defined in the Assessment Guidelines; this can be a:
real industry workplace
simulated industry environment such as a training hotel
guest rooms requiring cleaning.
Method of assessment
A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:
direct observation of the individual preparing and servicing a guest room
inspection of rooms cleaned by the individual
written or oral questioning to asses knowledge of housekeeping and room preparation procedures,
hazardous substances and efficient resource use
review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the
individual.
Guidance information for assessment
The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector, workplace and job role, for example:
SITHACS101 Clean premises and equipment.
Replaces
State Code National Code Title Type
WB931 SITHACS005B Prepare rooms for guests Unit of competency
Replaced By
State Code National Code Title Type
AWS37 SITHACS003 Prepare rooms for guests Unit of competency