CBLM.LO#3 Clean Public Areas, Facilities & Equipment”

1

HOW TO USE THIS COMPETENCY-BASED LEARNING MATERIAL Welcome! Welcome to the module in Cleaning Public Area! "acili#ie $ E%ui&'en#( This module contains training materials and activities for you you to complete. The unit of competency “Clean Clean Public Public Area! Area! "aci "acili# li#ie ie $ E%ui&' E%ui&'en# en#) ) covers the knowledge, skills, and attitudes in cleaning public areas, facilities and equi equipm pmen ent. t. It incl includ udes es sele select ctin ing g and and sett settin ing g up of equi equipm pmen entt and ma mate teri rial als s applyi applying ng cleani cleaning ng techni technique que cleani cleaning ng dry and wet areas areas and mainta maintaini ining ng and storing cleaning equipment and chemicals. It is one of the specialied modules requ requir ired ed to comp comple lete te so as to qual qualif ify y you you in the the "ati "ation onal al #ert #ertif ific icat atio ion n in HOUSE*EEPING Le+el II ,NCII$. %ou are required to go through a series of learning activities in order to complete each learning outcome of the module. &ach of the learning outcomes is provided with Information 'heets. (ollow these activities on your own and answer the self)check at the end of each learning outcome. %ou may remove a blank answer sheet at the end of each module *or get the answer sheets from the facilitator$ to write the answers for each self)check. If you have questions, don+t hesitate to ask your facilitator for assistance.

RECOGNITION O" PRIOR LEARNING ,RPL %ou may already have some or most of the knowledge and skills covered in this learner+s guide because you have  -een working for some time.  lready completed training in this area. If you can demonstrate to your trainer that you are competent in a particular skill or skills, talk to the facilitator about having them formally recognied so you do not have to do the same training again. If you have qualification or #ertificate of #ompetency #ompetency from the previous previous trainings, trainings, show it to the facilitato facilitator. r. If the skills you acqui acquire red d are are stil stilll curr curren entt and and rele releva vant nt to the the unit/ unit/s s of comp compet etenc ency y they they ma may y become part of the evidence you can present for 012. If you are not sure about the currency of your skills, discuss this with your fa cilitator.

Re'e'ber #./ 0ead 0ead inform informati ation on sheets sheets and comple complete te self)ch self)check ecks. s. 'ugges 'uggested ted refere references nces are included to supplement the materials provided in this module. 1erf 1erfor orm m the the Task Task 'hee 'heets ts and 3ob 3ob 'hee 'heets ts unti untill you you are are conf confid ident ent that that your your outputs conform to the 1erformance #riteria #hecklist that follows every sheet. #ompetency)based 2earning 4aterial for HOUSE*EEPING NCII 4odule Title Cleaning Public Area! "acili#ie an0 E%ui&'en#

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'ubm 'ubmit it outp output uts s of the the Task Task 'hee 'heets ts and 3ob 3ob 'heet 'heets s to your your faci facili lita tato torr for for evaluation and recording in the Ac6ie+e'en# C6ar#( 6utputs shall serve as your portfolio portfolio during the Institutio Institutional nal #ompetenc #ompetency y &valuation &valuation.. When you feel confident confident that you have had sufficient practice, ask your trainer to evaluate you. The results of your assessment will be recorded in your Pr.gre C6ar#.

















3

TABLE O" CONTENTS

#over

1age

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2&0"I"9 68T#64& 68T#64& >; #2&" 50% "5 W&T 0&' 0&' 2& 2&0"I"9 &@1&0I&"#&'

A

I"(604TI6" '7&&T =. =.;):) 1repare rea for Work

:B

'&2( #7&#C =.;):

:D

"'W&0 C&% =.; ):

:A EB

I"(604TI6" '7&&T =.;)E F W&T "5 50% 0& #2&"I"9

EA

'&2( #7&#C =.;)E

;B "'W&0 C&% =.;)E T'C '7&&T =.;)E

;:

1&0(604"#& #0IT&TI #7&#C2I'T

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I"(604TI6" '7&&T =.;); F 5isposal of 9arbage and 8sed #hemicals

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'&2( #7&#C =.;);

;D

"'W&0 C&% =.;.;

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7UALI"ICATION TITLE COMPETENCY BASED LEARNING MATERIALS Li# .8 C.'&e#encie C.'&e#encie N.(

Uni# .8 C.'&e#enc9

M.0ule Ti#le

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1rovide housekeeping services to guests

1roviding housekeeping services to guests

#lean and prepare rooms for incoming guests

#leaning and preparing rooms for incoming guests

1rovide valet/butler service

1roviding valet/butler service

2aundry linen and guests clothes

2aundering linen and guests clothes

Clean &ublic area! 8acili#ie an0 e%ui&'en#

Cleaning &ublic area! 8acili#ie an0 e%ui&'en#

5eal with/handle intoHicated guests

5ealing with/handle intoHicated guests

TT0' :E;:::

TT0' :E;::E

TT0' :E;::;

TT0' :E;::<

TTRS 13;11: TT0' :E;:EE

MODULE CONTENT 7uali8 li8ica#i.n Ti#le/

H.ue
Uni# .8 C.'&e#enc9/

Clean Public Area! "acili#ie $ E%ui&'en#

M.0ule Ti#le/

Cleaning Public Area! "acili#ie $ E%ui&'en#

M.0ule Decri&#.r/

















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This unit of competency deals with the knowledge and skills required in cleaning cleaning public areas, facilities facilities and equipment. It includes includes selecting selecting and sett settin ing g up of equi equipm pmen entt and ma mate teri rial als s appl applyi ying ng clea cleani ning ng tech techni niqu que e clea cleani ning ng dry dry and and wet wet area areas s and, and, ma main inta tain inin ing g and and stor storin ing g clea cleani ning ng equipment and chemicals.

N.'inal Dura#i.n/ =2 6.ur Learning Ou#c.'e/ 8pon completion of this module, you must be able to 26:. 'elect and set up equipment and materials 26E. pply cleaning technique 26;. #lean dry and wet areas 26<. 4aintain and store cleaning equipment and chemicals Ae'en# Cri#eria/ :. &qui &quipm pmen entt are are sele select cted ed acco accord rdin ing g to to typ type e of of cle clean anin ing g to to be be don done e E. ll ll equ equip ipme ment nt are are che check cked ed if clea clean n and and in safe safe work workin ing g con condi diti tion on prior to use ;. 'uit 'uitab able le dry dry and and wet wet cle clean anin ing g age agent nts s and and chem chemic ical als s are are sele select cted ed and prepared in accordance with manufacturer+s and relevant occupational health and safety requirements <. 1rot 1rotec ecti tive ve clot clothi hing ng are are sel selec ecte ted d and and used used when when nece necess ssar ary y =. (urn (urnit itur ure, e, fiH fiHtu ture res, s, cei ceili ling ngs s and and wal walli ling ng mat mater eria ials ls used used are are assessed G. ppr pprop opri riat ate e cle clean anin ing g equ equip ipme ment nt and and che chemi mica cals ls are are sel selec ecte ted d in in accordance with type of material used ?. #lea #leani ning ng tec techn hniq ique ue is is appl applie ied d on fur furni nitu ture re and and wal walli ling ng mat mater eria ials ls in accordance with type of material used D. ppr pprop opri riat ate e pro proce cedu dure res s is is appl applie ied d in in acco accord rdan ance ce with with tec techn hniq ique ue A. &qui &quipm pmen entt and and chem chemic ical als s are are prop proper erly ly clea cleane ned d and and stor stored ed in accordance with manufacturer+s specifications and requirements :B. :B. Wet Wet and and dry dry are areas as are are prep prepar ared ed for for clea cleani ning ng and and haar haards ds are are identified and assessed ::. ::. The The work work area area is is bar barri ricad caded ed or or war warni ning ng sign signs s are are plac placed ed,, as appropriate, to reduce risk to colleagues and customers :E. :E. #lea #leani ning ng agen agents ts or or che chemi mica cals ls are are sele select cted ed and and appl applie ied d on on specific areas in accordance with manufacturer+s recommendations, safety procedures and establishment policies and procedures :;. :;. &qui &quipm pmen entt are are used used safe safely ly in in acco accord rdanc ance e with with manu manufa fact cture urer+ r+s s recommendations :<. :<. 9arb 9arbage age and used used che chemi mica cals ls are are dis dispo pose sed d off off in acco accord rdan ance ce wit with h hygiene, safety and environmental legislation requirements :=. :=. &qui &quipm pmen entt are are clea cleane ned d afte afterr use use in in acco accord rdanc ance e with with ent enter erpr pris ise e requirements and manufacturer+s instructions :G. :G. 0out 0outin ine e prev preven enti tive ve mai maint nten enanc ance e is carr carrie ied d out out or arra arrang nged ed in in accordance with enterprise procedures

















6

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5efe 5efect cts s are are iden identi tifi fied ed and repo report rted ed in acco accord rdan ance ce with with establishment procedures &qui &quipm pmen entt are are stor stored ed in in the the desi design gnat ated ed are area a and and in in cond condit itio ion n ready for re)use #hem #hemic ical als s are are stor stored ed and and con contr trol olle led d in acc accor orda danc nce e with with hea healt lth h and safety requirements

LEARNING OUTCOME NO( ; #lean 5ry and Wet reas CONTENTS/ 1repare area for work Wet and dry area cleaning Types of chemical and cleaning agent 5isposal of garbage and used chemicals    

ASSESSMENT CRITERIA/



















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Wet and dry areas are prepared for cleaning and haards are identified and assessed The work area is barricaded or warning signs are placed, as appropriate, to reduce risk to colleagues and customers #leaning agents or chemicals are selected and applied on specific areas in accordance with manufacturer+s recommendations, safety procedures and enterprise policies and procedures &quipment are used safely in accordance with manufacturers recommendations 9arbage and used chemicals are disposed off in accordance with hygiene, safety and environmental legislation requirements CONDITIONS/ 

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The students/trainees must be provided with the following following &quipment &lectrically powered equipment *vacuum cleaner, carpet shampoo machines, scrubbing machines, polishers$

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Tools nd ccessories -uckets 4ops -rooms -rushes 9arbage receptacles 1rotective gloves Warning signs 11& 5ust pan #loth and sponges 'oft bristled toothbrush

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#leaning 1roducts 4oisturiing soap 0ubbing alcohol 2eather protection cream 2iquid or powder fabric detergent #leaning shampoo 'tain remover 2earning 4aterials Jideo #ompetency)based learning materials      

 



















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#ompare answers with nswer Cey =.;):

0ead Information 'heet =.;)E on Wet and 5ry rea #leaning

nswer 'elf)#heck =.;)E #ompare answers with nswer Cey =.;)E 1erform Task 'heet =.;)E nswer 1erformance #riteria #hecklist 0ead Information 'heet =.;); on 5isposal of 9arbage and 8sed #hemicals nswer 'elf)#heck =.;); #ompare answers with nswer Cey =.;);

C&%. If you got :BBK correct answer in this 'elf)check, you can now move to the neHt Information 'heet. If not, review the Information 'heet and go over the 'elf)check again. #heck your answers using "'W&0 C&%. If you got :BBK correct answer in this 'elf)check, you can now move to the neHt Information 'heet. If not, review the Information 'heet and go over the 'elf)check again. #heck your answers using "'W&0 C&%. If you got :BBK correct answer in this 'elf)check, you can now move to the neHt Information 'heet. If not, review the Information 'heet and go over the 'elf)check again. &valuate your work using performance criteria 1resent output to trainer for evaluation fter reading the topic, answer 'el #heck =.;); #heck your answers using "'W&0 C&%. If you got :BBK correct answer in this 'elf)check, you can now move to the neHt Information 'heet. If not, review the Information 'heet and go over the 'elf)check again.

After doing all the activities of this LO, you are now ready to proceed to the next Learning Outcome.

IN"ORMATION SHEET N.( :(;-1



















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-efore starting to clean an area, you should prepare to clean. If this is done correctly, disruption to guests and other staff will be minimal and you will make your Lob easier. lways have all your cleaning equipment, chemicals and accessories ready for the Lob you are about to do. If you do not have all the time that you need for cleaning, cleaning, you will waste precious precious time by having to run back to the cleaners+ cleaners+ store for something that you need or have ha ve forgotten.

Ae #6e area 

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'ometimes before cleaning you may have to move furniture in order to do so e.g. if you are cleaning a restaurant or bar area where there is a lot of furniture, you may have to lift chairs or move table. If you need assistance to do this, call your supervisor. "ever move items that are too heavy or need two or more people to do so as you may hurt yourself. It may be necessary for you to close an area e.g. if you are mopping a toilet floor area during operational operational hours, you will need to close close the toilets toilets so that guests are not inLured by slipping on wet floors or feel that their privacy is compromised. If this is the case, always place the correct signage at the door with direction to other facilities, In the case of cleaning a E< hour restaurant, each section of the restaurant will need to be roped off at one time to facilitate cleaning, this will be done in co)operation with the restaurant staff who will be able to close off sections after busy meal periods. They will do this on a rotational basis with signage and ropes and stanchions. s a guideline never clean without three meters of where guests are sitting.

Peri.0ic cleaning If you are required to clean carpets or strip and seal floor areas, this will usually be done after hours or overnight. %our supervisor will advise the relevant staff in advance of this specialied scheduled cleaning and time frames. 7elp should be sought from other staff to remove all furniture in advance so that you will have more time to complete the cleaning tasks. 





Hig6 cleaning



















11 

5o not forget to place caution signs and rope off the area if necessary.

In @6a# .r0er 6.ul0 9.u @.r<   

  

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0emove all rubbish and waste #leaning is then divided into dry or wet tasks It is usual that where there are dry tasks these are completed first followed by wet tasks 7igh cleaning is done before low cleaning *dust fa lls down$ (loor cleaning is done last *to clean all the debris from the cleaning process$ Work systematically around a room or area so you do not miss any surface or forget to clean an item Work clockwise if possible completing one task at a time and work backwards towards the eHit door

Mini'ie cu#.'er inc.n+enience

&ven though cleaning is a very important task, it must be undertaken with some sensitivity. 3ust because it is important does not give us permission permission or the right to do it when and as we please. #ommon sense must must be used used when when sche schedu duli ling ng and and perf perfor ormi ming ng clean cleanin ing g tasks. tasks. %ou cannot cannot simply simply go ahead ahead regard regardles less, s, if cleani cleaning ng would create an unsafe situation for patrons or staff, or if it woul would d prov provid ide e a ma maLo Lorr inco inconv nven enie ienc nce e to peop people le or the the operation of the business. s an eHample, automatic doors are usually cleaned at night or at another low traffic time to minimie inconvenience to people. This concept means that we have to be fleHible when cleaning. If we have been instructed to clean a certain area, that is traditionally quiet or unused at that time, and we find it busy and full of customers, then the cleaning has to be deferred and rescheduled. "ot only is there a safety issue involved here, but there are also guest comfort and inconvenience factors that demand attention. #leaning always requires you to think before acting. Two things to think about are timing and site availability a vailability factors(





















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to the cleaning process, the higher the chance that we will inconvenience someoneM ll the supervisors, clients and users are happy for the intended work to proceedM

"ever Lust assume you can go ahead even when given a Lob card. lways check first. #leaning activities are normally timed to occur, for the most part, when public activity is at its minimum. There will always, however, be times when cleaning must be done while people are in the area. This may be a regular pattern of events such as the on)going cleaning of public areas such as reception lobbies, swimming pool areas or caused by particular one)off circumstances such as functions, special events. In essence, most other activities will take precedence over cleaning. While one hopes for mutual co)operation and understanding in the workplace between staff, this usually translates into cleaners needing to stop what they are doing so that other work can go ahead. #ommonly this means that you may be unable to start or complete a certain activity such as sweeping or mopping a floor, and that you will have to move on and clean the toilets and car park and a nd then come back to do the floor. When cleaning you must always strive to keep the interrupti interruption on and disruptio disruption n caused to anyone to an absolute a bsolute minimum. #leaning duties can disrupt customers  

s a result of noise caused during the cleaning activities -y providing a physical obstruction to them when they a re moving about





















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spending well and enLoying themselves. 9o ahead and do other cleaning duties now and return at ::BB14 to do the dining room  lobby area due for a full clean is found to be teeming with ;BB check)in guests who have Lust arrived with their luggage on several buses. 3ust do a spot clean, empty the bins and tidy things up. 2eave the vacuum cleaning and scheduled cleaning of the drapes until tomorrow.

%ou can further minimie interruption or disruption by 6bserving “5o "ot 5isturb ‟ signs on guest rooms if you are cleaning them Ceeping noise to a minimum when moving around any accommodation area, function room or area being used for a meeting or conference #onversing quietly with other staff and guests. 6nly converse with patrons when they initiate the discussion Ceeping trolleys and cleaning equipment out of high traffic areas.  

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I0en#i89 6aar0 -efore an area can be cleaned it must be assessed and prepared and cleared of any items and haards. This must be regarded as standard operating procedure when when unde undert rtak akin ing g any any clea cleani ning ng task task..  haar haard d can be defi defined ned as a sour source ce of danger. ssessing the cleaning task to be done is the first step step in any cleaning Lob. ssessing the Lob means taking a quick look at the area to be cleaned and determining things like 

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#an I do the Lob nowM 'hould I do the Lob nowM 6r does it need to be re)scheduled for one or more reasonsM 7ave 7ave I got got all all the the equi equipm pmen entt and and all all the the chem chemic ical als s and and cleaning agents I need to do this Lob, or do I need to go and get something else now that I have seen what is involvedM There is no point starting a Lob and having to leave it half) way through while you go and fetch other items that are needed 5o I need eHtra staff, or can I do it on my own or with the





















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In term terms s of clean cleanin ing g duti duties es and and cons consid ider ering ing the the dang danger ers s present in the cleaning work site, haards may include, but are not limited to   

    

   

'pillages of food and liquids or all types -reakages of packages, individual items, glass containers Wet or slippery surfaces F which may include from natural elements -roken or damaged furniture (umes -lood, human waste, needles/syringes, and surgical dressings 8sed condoms 'harp 'harp obLe obLect cts s incl includ udin ing g syri syring nges es,, kniv knives es,, blad blades es and and skewers -roken glass F from windows, glassware, mirrors (at and oil 7eated/hot utensils and surfaces 'harp food scraps such as bones and crustacean shells. "ote that the time of day and the physical location of the area to be cleaned can also form part of the threat/haard matriH that may need to be assessed. (or eHample, entering a remote part of the property on your own at ;BB4 may be deemed dangerous, but doing so at :;B :;B14 14 ma may y be quit quite e alri alrigh ght. t. This This high highli ligh ghts ts that that ma many ny cleaning Lobs are subLect to unusual hours when there are fewer members of the public around and there is a higher incidence of illegal activity. ll areas must be cleared of haards before cleaning can commence.





















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Items that may need to be moved or removed may include guest property as well as enterprise assets Where items have to be moved to allow the cleaning to be done, the items that have to be moved must be removed to a place that doesn ’t cause them to become become haards haards such such as trippi tripping ng haard haards, s, obstru obstructi ctions ons in their their own right right somewhere else &nsure the security of any items that have been moved. Ceep them in)sight, keep them behind locked doors, put them out of temptation’s way 0eplace items that have been moved when the Lob has been completed 2ock doors where necessary to maintain security F if you had to unlock a door at night to enter a bar, a room then you should lock that door again once you are inside. This is not so much to lock yourself in, but to lock potential offenders, thieves, etc. out Turn off alarms when entering an alarmed area.

Pre&ara#.r9 cleaning #a< 4ost cleaning Lobs can be seen as a s comprising four separate parts    

1reparing the area 'etting)up equipment and materials 5oing the Lob #leaning up/finishing up after the Lob.

The cleaning)related tasks that can be seen to be part of the preparatory process prior to Nactual+ cleaning can include 



4oving the cleaning equipment and materials into a position that will enable them to be readily used F close to the Lob but not interfering with the work that needs to be done Walking over the area and picking up any loose rubbish F papers, discarded boHes, large items, by hand and putting them into a rubbish receptacle





















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Barrica0e #6e @.r< area .r &lace a8e#9 @arning ign &Htreme care must be eHercised when cleaning any public area. There is always the potential for a guest or staff member, to be inLured as a result of the cleaning this is not Lust a bad public relations outcome, but it can mean a lengthy and eHpensive court case that also causes negative relations with the wider community. 6ne way of limiting the possibility of guest or other inLury is to barricade the work work area area or put put in place place appr approp opri riat ate e warn warnin ing g sign signs s ever every y time time clean cleanin ing g is undertaken. This applies equally to front)of)house and back)of)house areas.

Signage an0 barrier er+e #6ree &ur&.e/  



They warn people of danger F reducing the risk of inLury due to slipping They help keep people away from the work area F which allows us to work unimpeded and keeps their feet off surfaces that need to dry They are evidence that the establishment has discharged its duty of care obligation to others.

(ailure to display these warning signs, etc provide guests and staf stafff with with a read ready) y)ma made de lega legall case case shou should ld they they fall fall,, trip trip or otherwise become inLured as a result of the cleaning being carried out. The courts have left us in absolutely no doubt that we are wholly and solely responsible for and worker safety. We have a duty of care to maintain a workplace that does not pose a risk to people, and where we breach that duty and inLury results, we can eHpect severe penalties. The need to barricade or use appropriate signs for every cleaning Lob cannot be over over)em )emph phas asi ied ed ll ll too too ofte often, n, clea cleani ning ng staf stafff beco become me comp compla lace cent nt and fail fail to























17

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5uring cleaning, “#leaning in 1rogress ” signs should be posted as a warni warning ng to patr patron ons s and staff staff in the the same same way way that that 'lip 'lippe pery ry When Wet signs are posted

1hysical 1hysical barriers barriers *fluoro)tap *fluoro)tape$ e$ and physical physical restraints restraints *purpose)bu *purpose)built ilt safety barriers$ may be used to restrict access to a site 2ock 2ocked ed door doors s are are anoth another er prac practi tical cal way way of deny denyin ing g acce access ss to areas and rooms %our workplace may have other signage that they require you to erec erectt when when clean cleanin ing g is bein being g done done F ofte often n the the sign signs s that that are are available will depend on the company from whom they were bought.

To find out what applies  

sk your supervisor 0ead relevant Work Instructions, 3ob 'afety nalyses, or 'tandard 6perating 1rocedures *'61s$.





















18

SEL" CHEC* :(;-1

5irections 1rovide the answer to the following following statements. Write your your answer in a separate paper. :. In what order order of cleaning cleaning should should you follow follow when when you workM workM E. What are purpos purposes es of signage signage and and barriersM barriersM





















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ANSWER *EY :(;-1 :. In what what order order shou should ld you you workM workM   

  

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0emove all rubbish and waste #leaning is then divided into dry or wet tasks It is usual that where there are dry tasks, these are completed first followed by wet tasks 7igh cleaning is done before low cleaning *dust fa lls down$ (loor cleaning is done last *to clean all the debris from the cleaning process$ Work systematically around a room area so you do not miss any surface or forget to clean an item Work clockwise if possible completing one task at a time and work backwards towards the eHit door

E. 1urpos 1urposes es of signa signage ge and barri barriers ers a. They They warn peopl people e of dange dangerr F redu reduci cing ng the risk risk of inLur inLury y due due to slipping b. They help help keep people people away away from the the work area area F which allows allows us to to work unimpeded and keeps their feet off surfaces that need to dry c. They are evide evidence nce that the the establish establishment ment has discharg discharged ed its duty duty of care obligation to others.





















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IN"ORMATION SHEET :(;-3 WET AND DRY AREA CLEANING Learning Ob?ec#i+e/ fter reading this information sheet, you should be able to differentiate the cleaning techniques in wet and dry areas

In#r.0uc#i.n #leaning tasks are often divided into “dryP and “wetP activities. &quipment and techniques in cleaning areas depends on the area to be cleaned.

WET AREA CLEANING There are many public areas in a hotel that contain wet areas. These are floor areas that can be classified as areas that either #ommonly have wet surfaces 0equire water to clean them  

The types of surfaces that are usually wet or require water to clean them include Wood #arpet 4arble   





















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(loor machines Cleaning &r.0uc# 

There is a great deal of cleaning products that can be used when cleaning wet areas or using wet cleaning methods.

Pre&are 8.r @.r< area When preparing to clean a floor using a wet method ensure the floor area to be cleaned is free from any furniture or other obLects. 'tacking tables and chairs to a side or placing chairs on a table so the floor area is clear 5one at night when there are fewer customers in the public areas such as the lobby or when specific outlets are closed, such as pool area. 9ymnasium and restaurants. 



Clean We# Area Wet areas include swimming pools, saunas, laundries, toilets, bars *server$ and bathrooms.

Cleaning &..l The following steps can be followed by public area cleaners to ensure the pool remains clean and inviting for guests























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"ot only must the pool be inviting, but the pool area itself must also be clean, safe and ready for use. ctivities to ensure a pool area remains operating efficiently include    

 

Washing and sweeping tiles around pool and under deck chairs 0eturning pool devices and recreational equipment to their designated areas 0ealigning deck chairs and umbrellas 0emoving used towels and placing new towels on deck chairs or stations, where required 0emoving dirty glasses, plates and napkins #leaning pool side tables and chairs including the realignment of promotions or other table materials.

Cleaning &ublic ba#6r..'





















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pools or beach at a resort allowing guests to refresh without having to return to their rooms. lways wear protective gloves when cleaning a shower. The shower can be effectively cleaned as follows :. Wet shower shower basin and sides sides E. #lean tiles and floor F check plughole for foreign matter ;. #lean shower curtain F check pole is clean and all hooks are in place and working <. 0inse walls walls and floor thoroughly =. 1olish fittings G. 0eplenish supplies F shampoo, conditioner and soap ?. #onduct final inspection inspection F leave shower curtain neat and to one side.

C( Cleani Cleaning ng #.ile #.ile# #





















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S#e& #. M.&&ing :. E. ;. <. =. G.

0emo emove eve everyth rythin ing g that that may may be on the the floo floorr such such as mats mats,, such such as tras trash h cans, and small pieces of furniture 'wee 'weep p the the floo floorr to rem remov ove e dirt dirt,, hair hair,, dust dust and and oth other er deb debri ris s 5iss 5issol olve ve dete deterg rgen ents ts int into o warm warm water water usin using g the manu manufac factu ture rer+ r+s s instr instruc ucti tion ons s for the correct water to detergent ratio 1our 1our the the sol solut utio ion n over over the the enti entire re floo floorr so that that the the solu soluti tion on can can fill fill int into o the the grout lines llo llow w the the solu soluti tion on to remai remain n on on the the floo floorr for for := to EB minu minute tes s 'cru 'crub b the the grou groutt wit with h a smal smalll med mediu ium) m)br bris istl tled ed brus brush h





















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1lacing them into bins

E. 'weepi 'weeping ng F incl includi uding ng (loors with soft brooms 'ome furniture may also be swept with purpose)built brushes supplied by the manufacturer of the furniture 8sing brooms to remove cobwebs from high areas *vents, fans, ceilings, light fiHtures$ as required/ when noticed 8sing dust pan and brush F to #lean up dirt and dust swept up by broom o o #lean up breakages of glasses and bottles  

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;. 5usting 5usting F using a duster duster or dust dust cloth to to remove dust. dust. The dusting dusting cloth cloth may





















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H.@ #. Ue an0 Main#ain a Hig6 S&ee0 "l..r Bu88erP.li6er (loor (loor buffer buffers s are an uprigh uprightt electr electrica icall cleanin cleaning g device device simila similarr to vacuum vacuum cleaners in sie and shape. They are used to both clean and shine non)carpeted floori flooring. ng. 7igh)s 7igh)spee peed d floor floor buffer buffers s are typica typically lly used used in hospit hospitals als,, school schools s and businesses because they can quickly and effectively clean and polish large eHpanses of floor. 7igh)speed buffers are able to polish so well due to pads that can rotate as much as EBBB revolutions per minute. The high speed creates heat, which aids in creating a bright shine. (loor buffers, especially heavy high)speed buffers, can be difficult to operate. 'teps for using a high)speed buffer























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

8se

only as much buffing solution or polishing cream as necessary. 'preading too much solution can make it more difficult to ma intain an even floor. There are two *E$ main types of buffing pad cutting and polishing. #utting pads are best used for cleaning eHtremely dirty floors, as they are made of more abrasive material. 1olishing pads are most effective for finishing off a floor after it+s been cleaned. 7igh)speed floor buffers can be used on all hard, non)carpeted surfaces.





















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2ift up any furniture and fittings off the floor if possible 'weep and mop any hard floors Jacuum the carpet working towards the eHit door 0e)position all furniture 0emove signage #heck all surfaces for spots and stains





















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SEL" CHEC* :(;-3





















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ANSWER *EY :(;-3





















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TAS* SHEET :(;-3





















































































































































































































































































CBLM.LO#3 Clean Public Areas, Facilities & Equipment”

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