Grade Level: Grade 11 and 12

Subject: TVL
Specialization: Housekeeping

Components Most Essential Learning Competencies (MELC) No. of

Days
Taught
Home
Economics
1st Quarter Handle housekeeping requests: 2
 Discuss implementing Hotel Codes, Rules and regulations
 Explain different skills of good housekeeper needs such as in and 2
intrapersonal skills
 List down and describe the basic functions of each personnel in 3
the housekeeping department
 Discuss nature and scope of guestroom cleaning, care and 2
maintenance
 Enumerate bedroom and bathroom amenities offered in an 2
institution
 List down procedures in conducting room check, turn down and 2
make up beds
 Demonstrate proper handling of guests’ requests in 2
housekeeping following safety and security standards
Advise guests on room and housekeeping equipment
 Describe and explain the use of different types of housekeeping 2
and front office forms
 Describe and explain the use of different types of housekeeping 4
and front office forms
 Practice proper handling of client’s queries through telephone, 4
fax machine, e-mail, etc.
 Identify common problems related to Housekeeping Services 1
 Observe proper handling of different problems in Housekeeping 2
Services
PREPARE ROOMS FOR GUESTS (RG)
Set up equipment and trolleys
 Identify and explain the different types and uses of cleaning 2
tools, materials and equipment for room servicing
 Correctly select and demonstrate proper use of tools, materials 3
and equipment according to task requirement
 Properly set trolley/caddy with cleaning materials according to 3
needs and with the institutional standards
 Observe safety measures and procedures in handling cleaning 3
tools, equipment, and other supplies
2nd quarter Access rooms for servicing
 Identify important terminologies used in housekeeping such as 1
room status, door signs, guest’s type, and guest room
 classifications
 Observe guests’ safety and security in hotel establishment 1
Make up beds
 Identify different types and sizes of linens, pillows, and bed 2
sheets
 Correctly follow proper procedures in conducting room check, 6
turn down and make up beds and cots
 Replace bed linen in accordance with establishment standards 4
and procedures
Clean rooms
 Identify tools, materials, supplies, and equipment needed in 2
cleaning guest rooms
 .Follow standard operating procedures in institutional cleaning 4
 Identify common insects and pests and their control measures 2
 Give minor and major hotel room defects and repair 2
 Observe hotel management safety practices and procedures 1
CLEAN PUBLIC AREAS, FACILITIES AND EQUIPMENT (CA)
Select and set up equipment and materials
 Select appropriate cleaning tools and equipment with their 1
proper uses and functions.
 Follow safety and security measures when using cleaning tools 2
and equipment
 Identify and use dry and wet cleaning agents/chemicals for a 1
particular task
 Select and use Personal Protective Equipment based on the task 1
requirement
Apply cleaning technique
 Identify cleaning equipment and chemical 1
 Discuss cleaning technique on furniture and walling materials 3
 Follow proper storage of equipment and chemicals 1
Clean and store trolleys and equipment.
 Perform proper handling of trolleys and other equipment 2
 Observe proper cleaning of tools, materials, and equipment 2
according to standards and procedures
 Practice safekeeping practices in accordance with establishment 4
standards
3rd quarter Clean dry and wet areas
 Identify common problems related to scheduling and performing 2
one’s task
 Consider possible inconvenience and hazards in working area 2
 Observe implementing policies and procedures related to 2
cleaning operations
 Practice proper disposal of used chemicals in accordance with 1
manufacturer’s instructions and environmental legislation
requirements
Maintain and store cleaning equipment and chemicals
  Use and maintain cleaning tools, materials, and equipment 3
effectively in accordance with the manufacturer’s instructions
and hotel standards
 Perform institutional routine maintenance with standard 2
operating procedures
 Identify and report common problems in cleaning tools and 1
equipment
 Observe safety procedures in safekeeping of cleaning tools, 1
equipment, and chemicals following the security standards
PROVIDE VALET/BUTLER SERVICE (VS)
Display professional valet standards
 Discuss basic roles of valet and butler service within the 1
Philippine hospitality industry
 Establish rapport and enhance feelings of goodwill between the 1
guest and the establishment through principles of good
communication in accordance with the establishment standards
 Practice good grooming and personal hygiene of valet service 1
provider
 Access and utilize knowledge of individual guests to provide 1
personalized and quality valet service
 Follow standard operating procedures in keeping laundry area 1
clean in accordance with the establishment standards
 Prepare reports and endorsements of valet service provider 1
Care for the guest property
 Perform packing, unpacking, storing, and preparing of guest 4
luggage management
 Observe institutional standards in preparing of guest clothes and 1
shoes
 Make simple repairs on cloth and linen in accordance with the 2
establishment procedures
 Value the set ethical standards for guest security and 1
confidentiality
LAUNDRY LINEN AND GUEST CLOTHES (LL)
Process laundry items
 Identify and explain types of linen used in housekeeping 1
 Discuss the principles of laundering such as collection and 1
transportation, arrival and sorting
 Give the types and usage of washing machine and dryers used in 1
housekeeping.
 Identify and discuss the types and usage of laundry chemicals 2
and other cleaning agents.
 Enumerate and discuss the classifications and usage of stain 2
removing agents
4th quarter  Explain the wash cycle and its importance 1
 Follow laundry procedures for cotton, silk, wool, and synthetics 3
 Perform laundry methods accordingly 3
  Observe principles and procedures in ironing and pressing 1
clothes and linens
 Explain the types of ironing equipment, tools, and materials and 3
their proper usage
 Demonstrate correct folding methods and techniques 3
Package and store laundry items
 Identify forms needed for packaging and storing of laundry items 2
 Explain ideal standards of packaging and storing of laundry items 1
 Discuss the procedures in storing guest laundry in accordance 3
with the establishment standards for
 Observe correct delivery of laundry items to guests 1
DEAL WITH/HANDLE INTOXICATED GUESTS (IG)
Determine level of intoxication
 Identify and explain the level of Intoxication 1
 Discuss the effects of alcohol and the factors that influence 1
guest’s action
 Follow standard operation procedure in assessing intoxicated 1
guest
Apply appropriate procedures
 Discuss DO’s and DON’Ts in assisting intoxicated guests 1
 observe proper way of dealing with intoxicated guest 2
 Ways in communicating with intoxicated guest 2
Comply with legislation
 Correct way in dealing with intoxicated customers in line with 1
Industry practice
 discuss ways on how to deal with underage drinkers with caution 2
and care in compliance with legal regulation
 Identify laws governing the sale of alcohol beverages 2