SAQA

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SOUTH AFRICAN QUALIFICATIONS AUTHORITY

REGISTERED UNIT STANDARD THAT HAS PASSED THE END DATE:

Service guest bedroom areas

SAQA US ID	UNIT STANDARD TITLE
7605	Service guest bedroom areas
ORIGINATOR
SGB Hospitality,Tourism,Travel, Leisure and Gaming
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY
-
FIELD			SUBFIELD
Field 11 - Services			Hospitality, Tourism, Travel, Gaming and Leisure
ABET BAND	UNIT STANDARD TYPE	PRE-2009 NQF LEVEL	NQF LEVEL	CREDITS
Undefined	Regular	Level 2	NQF Level 02	1
REGISTRATION STATUS		REGISTRATION START DATE	REGISTRATION END DATE	SAQA DECISION NUMBER
Passed the End Date - Status was "Reregistered"		2009-11-03	2011-03-26	SAQA 0160/05
LAST DATE FOR ENROLMENT		LAST DATE FOR ACHIEVEMENT
2012-03-26		2015-03-26

In all of the tables in this document, both the pre-2009 NQF Level and the NQF Level is shown. In the text (purpose statements, qualification rules, etc), any references to NQF Levels are to the pre-2009 levels unless specifically stated otherwise.

This unit standard is replaced by:

US ID	Unit Standard Title	Pre-2009 NQF Level	NQF Level	Credits	Replacement Status
377708	Service guest bedroom areas	Level 2	NQF Level 02	1

PURPOSE OF THE UNIT STANDARD

The learner must be able to service guest room areas, understanding the importance of hygiene, cleanliness and organisational standards in order to maintain guest comfort and satisfaction.

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING

None

UNIT STANDARD RANGE

Range statements are included with specific outcomes as necessary.

Specific Outcomes and Assessment Criteria:

SPECIFIC OUTCOME 1

Demonstrated knowledge and understanding.

OUTCOME NOTES

1. Identify the different types of cleaning materials and equipment.

2. State the procedures for checking environmental controls. ( Range: heating, cooling, ventilation and lighting) and explain the impact on customer comfort and the organisation's image.

3. State the procedures for cleaning guestrooms and explain the importance of following these procedures.

ASSESSMENT CRITERIA

ASSESSMENT CRITERION 1

1. Arrange or create an environment in which the learner can be fairly assessed against the outcomes.

ASSESSMENT CRITERION NOTES

This unit must be assessed in the workplace or a realistic work environment.

This unit can be assessed in isolation but it could also be assessed with the unit standard 'Maintain health, hygiene and a professional appearance'.

ASSESSMENT CRITERION 2

2. Evaluate the learner's ability to meet the outcomes consistently.

ASSESSMENT CRITERION NOTES

This unit can be assessed by a combination of questioning, product sample and observation.

Observe a minimum of 5 types of surfaces. Question the rest of the range.

Simulation supplemented by questioning to cover environmental controls.

Product sample supplemented by questioning to cover the replenishing of complimentary items.

Question unexpected situations.

Provide specific feedback to the learner on assessments and the learner's ability to meet the outcomes.

ASSESSMENT CRITERION RANGE

Surface areas: wood, glass/mirrors, plastic, wall- and floor coverings, metal, painted surfaces, fabric, ceramics.

Complimentary Items: stationery, snacks, coffee/tea making items.

Unexpected situations: missing or damaged property, extra guests in room.

ASSESSMENT CRITERION 3

3. Complete the declaration of competence and inform the appropriate ETQA once the learner has demonstrated the ability to meet all the outcomes.

ASSESSMENT CRITERION 4

4. Counsel the learner on future assessments, necessary learning and further qualifications.

SPECIFIC OUTCOME 2

Demonstrated ability to make decisions about practice and to act accordingly.

OUTCOME NOTES

4. Prepare surfaces for cleaning, and describe the correct procedure for preparing surfaces for cleaning. (Range of surfaces: wood, glass / mirrors, plastic, wall- and floor coverings, metal, painted surfaces, fabrics, ceramics.)

5. Use the correct cleaning equipment and materials.

6. Check that finished surfaces are free from dust, dirt, debris and removable marks.

7. Replenish and place correctly complimentary items and explain the importance of doing this. (Range of complimentary items: stationery, snacks, coffee / tea- making supplies)

8. Clean the cleaning equipment and materials where appropriate, and store correctly after use.

9. Check and maintain environmental control systems. (Range: heating, cooling, ventilation and lighting)

10. Ensure serviced areas are free from unpleasant odours.

11. Arrange furniture and equipment according to organisational requirements

12. Interact with customers in a polite and helpful manner.

13. Describe decisions made and reasons for action taken in response to an unexpected situation.(Range of unexpected situations: missing or damaged property, extra guests in room)

14. Carry out all work as per work schedule in an organised and efficient manner.

ASSESSMENT CRITERIA

ASSESSMENT CRITERION 1

1. Arrange or create an environment in which the learner can be fairly assessed against the outcomes.

ASSESSMENT CRITERION NOTES

This unit must be assessed in the workplace or a realistic work environment.

This unit can be assessed in isolation but it could also be assessed with the unit standard 'Maintain health, hygiene and a professional appearance'.

ASSESSMENT CRITERION 2

2. Evaluate the learner's ability to meet the outcomes consistently.

ASSESSMENT CRITERION NOTES

This unit can be assessed by a combination of questioning, product sample and observation.

Observe a minimum of 5 types of surfaces. Question the rest of the range.

Simulation supplemented by questioning to cover environmental controls.

Product sample supplemented by questioning to cover the replenishing of complimentary items.

Question unexpected situations.

Provide specific feedback to the learner on assessments and the learner's ability to meet the outcomes.

ASSESSMENT CRITERION RANGE

Surface areas: wood, glass/mirrors, plastic, wall- and floor coverings, metal, painted surfaces, fabric, ceramics.

Complimentary Items: stationery, snacks, coffee/tea making items.

Unexpected situations: missing or damaged property, extra guests in room.

ASSESSMENT CRITERION 3

3. Complete the declaration of competence and inform the appropriate ETQA once the learner has demonstrated the ability to meet all the outcomes.

ASSESSMENT CRITERION 4

4. Counsel the learner on future assessments, necessary learning and further qualifications.

SPECIFIC OUTCOME 3

Demonstrated ability to learn from our actions and to adapt performance.

OUTCOME NOTES

15. Describe how performance would be adapted when cleaning a guest room in any public area

ASSESSMENT CRITERIA

ASSESSMENT CRITERION 1

1. Arrange or create an environment in which the learner can be fairly assessed against the outcomes.

ASSESSMENT CRITERION NOTES

This unit must be assessed in the workplace or a realistic work environment.

This unit can be assessed in isolation but it could also be assessed with the unit standard 'Maintain health, hygiene and a professional appearance'.

ASSESSMENT CRITERION 2

2. Evaluate the learner's ability to meet the outcomes consistently.

ASSESSMENT CRITERION NOTES

This unit can be assessed by a combination of questioning, product sample and observation.

Observe a minimum of 5 types of surfaces. Question the rest of the range.

Simulation supplemented by questioning to cover environmental controls.

Product sample supplemented by questioning to cover the replenishing of complimentary items.

Question unexpected situations.

Provide specific feedback to the learner on assessments and the learner's ability to meet the outcomes.

ASSESSMENT CRITERION RANGE

Surface areas: wood, glass/mirrors, plastic, wall- and floor coverings, metal, painted surfaces, fabric, ceramics.

Complimentary Items: stationery, snacks, coffee/tea making items.

Unexpected situations: missing or damaged property, extra guests in room.

ASSESSMENT CRITERION 3

3. Complete the declaration of competence and inform the appropriate ETQA once the learner has demonstrated the ability to meet all the outcomes.

ASSESSMENT CRITERION 4

4. Counsel the learner on future assessments, necessary learning and further qualifications.

UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS

1. Anyone assessing a learner against this unit standard must be registered as an assessor with the relevant ETQA.

2. Any institution offering learning that will enable achievement of this unit standard must be registered with the FE/HE Registrar.

3. Any institution wishing to receive skill development grants must be accredited with the relevant ETQA. Such an institution will also be registered with the relevant SETA.

4. Moderation of assessment will be done by the relevant ETQA at its discretion.

UNIT STANDARD ESSENTIAL EMBEDDED KNOWLEDGE

Embedded knowledge and Critical cross-field outcomes have been included within the specific outcomes category.
This has been done as it was deemed necessary to ensure holistic assessment occurred.

The specific outcomes can be applied in a range of contexts.

Many of the outcomes have been written in such a way that competence must be demonstrated in the context as opposed to in isolation from a context.

The specific outcomes are comparable to outcomes used internationally.

We therefore structured outcomes using the format noun + verb + condition (modifying phrase)Specific outcomes have been split into three categoriesa) knowledge and understanding (what the learner must know and understand)b) decision-making and acting (what the learner must do)c) adapting performance ( including reflexive competence)In many instances there are more than six specific outcomes, as the inclusion of critical cross-field outcomes and embedded knowledge has increased the number of specific outcomes.

If competencies are to be clustered in a meaningful way, then these unit standards cannot be split.

Critical Cross-field Outcomes (CCFO):

UNIT STANDARD CCFO IDENTIFYING

Identify and solve problems (Specific Outcome 13,15)

UNIT STANDARD NOTES

This unit standard has been replaced by unit standard 377708, which is "Service guest bedroom areas", Level 2, 1 credits.

Essential embedded knowledge is dealt with under the specific outcomes section where "demonstrated KNOWLEDGE and UNDERSTANDING" is required.

Recommendations and exemplars for the design of:

Learning/Curriculum

The learner must be able to communicate with customers.

The learner must understand the importance of maintaining good personal hygiene at all times.

The learner must be able to operate and maintain environmental control systems.

The learner must be able to operate relevant electrical cleaning equipment.

The learner must familiarise him/ her self with the maintenance procedures.

Performance systems

Ongoing measurements of the learner's ability to meet this standard are recommended.

A new employee should be able to achieve this unit within 3 weeks of being trained.

QUALIFICATIONS UTILISING THIS UNIT STANDARD:

	ID	QUALIFICATION TITLE	PRE-2009 NQF LEVEL	NQF LEVEL	STATUS	END DATE	PRIMARY OR DELEGATED QA FUNCTIONARY
Core	23853	GETC: Domestic Services	Level 1	NQF Level 01	Passed the End Date - Status was "Reregistered"	2023-06-30	SERVICES
Core	14110	National Certificate: Accommodation Services	Level 2	NQF Level 02	Passed the End Date - Status was "Reregistered"	2023-06-30	CATHSSETA
Core	14123	National Diploma: Accommodation Services	Level 5	NQF Level 05	Passed the End Date - Status was "Reregistered"	2023-06-30	CATHSSETA

PROVIDERS CURRENTLY ACCREDITED TO OFFER THIS UNIT STANDARD:

This information shows the current accreditations (i.e. those not past their accreditation end dates), and is the most complete record available to SAQA as of today. Some Primary or Delegated Quality Assurance Functionaries have a lag in their recording systems for provider accreditation, in turn leading to a lag in notifying SAQA of all the providers that they have accredited to offer qualifications and unit standards, as well as any extensions to accreditation end dates. The relevant Primary or Delegated Quality Assurance Functionary should be notified if a record appears to be missing from here.

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