USAT COLLEGE SAGAY CITY INCORPORATED

National Highway Poblacion 1.Sagay City Negros Occidental

MODULE in
HOUSEKEEPING NCII
LESSON 1.PROVIDE HOUSEKEEPING SERVICES TO GUEST

Prepared by : Mrs. Janna M. Jimenea

1 Date Developed: Document No. HKNC11-

CBLM Issued by:
Housekeeping NCII June 5,2020
Developed by:
Provide housekeeping services to
Mrs.janna M.Jimenea Page .
guest
LEARNING COMPETENCIES

1. Describe and explain the use of different types of housekeeping and front office
forms

Lesson/s Objective/s Code/s Week/s

LO.2 Advise 1.Identify the TLE_HEHK9- 5

guests on room different types of 12HS-Ia-e-2
and housekeeping
housekeeping and
equipment
front office forms
2.Explain the uses
of the
housekeeping and
front office forms

2 Date Developed: Document No. HKNC11-

CBLM Issued by:
Housekeeping NCII June 5,2020
Developed by:
Provide housekeeping services to
Mrs.janna M.Jimenea Page .
guest
List of Competencies
No. Unit of Competency Module Title Code
1. Provide Housekeeping Services Providing Housekeeping TRS5123111
to Guest Services to Guest
2. Clean and prepare rooms for Cleaning and prepare rooms TRS5123112
incoming guests for incoming guests

3. Provide Valet/Butler Service Provide Valet/Butler TRS5123113

Service
4. Laundry Linen and Guest Laundering Linen and TRS5123114
Clothes Guest Clothes
5. Clean Public Areas, Facilities & Cleaning Public Areas, TRS5123115
Equipment Facilities & Equipment
6 Deal with/handle intoxicated Dealing with/Handle TRS5123116
guests Intoxicated Guests

3 Date Developed: Document No. HKNC11-

CBLM Issued by:
Housekeeping NCII June 5,2020
Developed by:
Provide housekeeping services to
Mrs.janna M.Jimenea Page .
guest
INTRODUCTION
INTRODUCTIO

This module is designed to equip you the TVL Grade 11 Senior High School Learners
with essential Knowledge, Skills, and Attitude in performing the tasks in
HOUSEKEEPING which will lead you to acquire National Certificate Level II.

This module includes information and activities to develop desirable values,

skills and understanding through step-by-step procedures and helpful techniques that
will guide you on how to provide valet and butler service. Applications to real life
situations are also included for lifelong learning.

Overview
This module contains several lessons which provide varied and relevant activities to
determine your understanding of the key concepts of the Housekeeping. This is
crafted to focus on the different activities that will help you enhance your skills and
knowledge necessary to get a Certificate of Competency and/or National Certificate
Level II.

Nominal Duration

Housekeeping NC II qualification has 465 nominal hour duration. This is equal

to 59 days. This module covers 50 hours or equal to 7 days of lessons, varied
activities and demonstrations.

4 Date Developed: Document No. HKNC11-

CBLM Issued by:
Housekeeping NCII June 5,2020
Developed by:
Provide housekeeping services to
Mrs.janna M.Jimenea Page .
guest
HOUSEKEEPING AND FRONT OFFICE FORMS
As we know that the housekeeping job is very methodological and complex.It is always a difficult job for
an executive housekeeper to keep control over everything all the time.A reporting system is developed
to ensure the vcertical flow of information.Here are some of important forms and formats to be
maintained by housekeeping personnel to ensure the better communication and a proper
documentation.

1. ACCOMPLISHMENT REPORT

An accomplishment report is regularly prepared status report that provides an overview of what was
achieved during the given period.

USAT HOTEL
HOUSEKEEPING DEPARTMENT

Name of Houseman/Housekeeper_____________________________________Date____________
Assigned to:_____________________________
Areas of ACCOMPLISHED JOB(place a Other task Verified/acknowledged
Assignment check if applicable } by
GC GD FC FD CC AC Accomplished (Supervisor)

Legend: GC-general cleaning is accomplished

GD- garbage disposed
FC- floor is cleaned,swept, vacuumed
FD – furniture and fixture are dusted
CC – comfort rooms are cleaned and made up
AC – aircon/exhaust are cleaned and dusted

5 Date Developed: Document No. HKNC11-

CBLM Issued by:
Housekeeping NCII June 5,2020
Developed by:
Provide housekeeping services to
Mrs.janna M.Jimenea Page .
guest
Other sides duties accomplished______________________________________________________
Reported by: ____________________________________Noted by :_________________________

2.WHERE ARE YOU : FORM- to be used by guest to indicate his whereabouts so that in case someone
comes or calls to locate him,the front desk can locate him.

USAT HOTEL
Where are you ?

Date______________________________________
I will be at:________________________________________________________________
From___________AM/PM to ___________AM/PM
Comment /Message
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________

Name__________________________________________________________________
Room No._______________________________________________________________

Signature _______________________________________________________________
( Please leave this message at reception counter)

3. CUSTOMER FEEDBACK FORM- Is designed as a tool for gathering guest comments

and feedback on the room facilities and services so that the hotel can make the necessary
improvements.

USAT HOTEL
GUEST COMMENTS FORM
To help us maintain our rooms in the best possible condition please comment on the little
things that are out of order and may have been overlooked by the housekeeping or
maintenance department.

Date ___________________Room No. ________________Time______________

Please leave this in your room for pick up of room attendants or directly at the duty
managers desk if you want prompt action.

Thank you for your cooperation.

6 Date Developed: Document No. HKNC11-

CBLM Issued by:
Housekeeping NCII June 5,2020
Developed by:
Provide housekeeping services to
Mrs.janna M.Jimenea Page .
guest
4. LOST AND FOUND FORM

USAT HOTEL
LOST AND FOUND RECEIPT SLIP
Time/Date ___________________________________Serial No.___________________
Description of the item:____________________________________________________

Name of guest:_____________________________:
Room No./Area Found: ______________________Stored At :______________________
Turned Over By:____________________________Dept: __________________________
Received By :____________________________Signature _______________________
Witnessed By :____________________________Claimed by ______________________
Signature of claimant ________________________
Note : The attached items that are covered by this slip shall be held for safe keeping by the
hotel until the prescribed period.

Original Copy :Attached to L & F Article

2nd copy: finder
3rd copy :Housekeeping office

5.DAILY PRODUCTIVE REPORT FOR ROOM ATTENDANTS

USAT HOTEL
HOUSEKEEPING DEPARTMENT

Name________________________ Date _________________________________

Assigned to (Room/Cottage Nos ] _______________________________________
Room Room Status Time ( Start ) Time (Finish Remarks
assignment

7 Date Developed: Document No. HKNC11-

CBLM Issued by:
Housekeeping NCII June 5,2020
Developed by:
Provide housekeeping services to
Mrs.janna M.Jimenea Page .
guest
Use the following code for room status:
OD –Occupied Dirty
VC – Vacant Clean
VD – Vacant dirty
VR – Vacant Ready
OC –Occupied Clean
OOO –Out of Order

Total number of rooms completed or made up _________________

Number of rooms not made up _____________________________

Other side duties accomplished ______________________________

ISSUANCE OF REQUESTED ITEMS ADOPTORS,ETC.

As part of the hotel service, the hotel may allow certain items to be lent to guest for their use while in
the hotel. However anything that is issued should be recorded and acknowledge- signed by the guest so
that in case the items is lost or not returned, the guest could be made accountable. The cost of the item
shall be charged to his account in case of loss.

Procedures:

1. In the form 6.1,Write down the name of the guest, his room number and the date of issue. Check the
item (whether adopter, remote control). Ask guest to acknowledge and sign in the form.

2. Copy of the acknowledgement receipt is issued to the front office cashier who attaches it to the guest
folder/ folio so that during check out the cashier can first verify if the said item has been returned. If not,
he shall remind the guest to return it, otherwise he shall be charge for it

8 Date Developed: Document No. HKNC11-

CBLM Issued by:
Housekeeping NCII June 5,2020
Developed by:
Provide housekeeping services to
Mrs.janna M.Jimenea Page .
guest
6.CONTROL FORM FOR BORROWED ITEMS
USAT HOTEL
Housekeeping Department
CONTROL FORM FOR BORROWED ITEMS
Room Number ___________________________________________________________
Guest’s Name :___________________________________________________________
Date : ___________________________________________________________
Time : ___________________________________________________________
Issued by : ___________________________________________________________
Received one (1) unit of
___________________:Remote control
___________________:Adoptor
___________________:Transformer
___________________:Others
__________________________________
Guest signature

Returned/ Retrieve from guest on _____________________________________________________

Receive by ________________________________________________________________________
NOTE :TO BE CHARGED IF NOT RETURNED
One copy :Guest
One copy : F O Cashier
One copy: Housekeeping Office

REQUISITION AND ISSUANCE OF MINI BAR STOCKS

Mini Bar stocks are usually stored in a central storeroom unless the hotel opts to make a separate
storage of mini bar items. The requisition is therefore addressed to the cost control supervisor or stock
clerk for the replacement of stocks.

1. After making a sales report, the Mini-bar supervisor or mini bar attendant shall initiate requisition to
replenish sold stocks by accomplishing the mini bar requisition form. To facilitate recording, the form
must contain pre-listing of stocks (col 1 ) with corresponding unit size (col.2 ) and cost (col 3 ).The
stablished par stock ( col 4 ) may also be pre listed.
2. In the form, the requisitioning party shall
9 Date Developed: Document No. HKNC11-
CBLM Issued by:
Housekeeping NCII June 5,2020
Developed by:
Provide housekeeping services to
Mrs.janna M.Jimenea Page .
guest
 a. Indicate the par stock in column 4.The par stock is the quantity of items to be maintained, based on
the calculated requirement for all rooms assigned to the mini bar attendant
b .Indicate the sold/ consumed stocks in column 5
c. Enter on hand balance in column 6, Write the order quantity in column 7 calculated as :
Par stock- on hand (entries in column 4- column 6)
3. The requisition is reviewed then approved- signed by the supervisor.
4. The accomplished form shall be forwarded to the stock room where the mini bar stocks are kept.
5. The stock clerk upon receipt of the form shall issue the requested stock, indicate the quantity issued
in column 8, then signs under “issued by”
6. The receiving mini bar runner shall counter check quantity and condition of issued stocks then signs
under” received by”
7.Mini bar supervisor in turn issues a trolley of mini bar stocks to the mini bar runner, who
acknowledge- sign receipt of the items in a separate issuance form.

7. MINI BAR REQUISITION

USAT HOTEL
MINI BAR REQUISITION
1 2 3 4 5 6 7 8
Mini bar Size/unit Unit cost Par stock Sold On hand Order Issued
items /consume Qty Qty
d

Requested by _____________________Reviewed/approved by __________________________

Issued by ________________________ Date _________________________________________

10 Date Developed: Document No. HKNC11-

CBLM Issued by:
Housekeeping NCII June 5,2020
Developed by:
Provide housekeeping services to
Mrs.janna M.Jimenea Page .
guest
8.MINI BAR SALES VOUCHER

Inventory of Mini Bar Consumption and Preparation of vouchers

1.Every day, the mini bar runner/attendants together with floor supervisor checks all the rooms
for any mini bar consumption of guest and record the quantity and cost of of consumption in
asales voucher.
USAT HOTEL
MINI- BAR SALES VOUCHER
Room Number____________Name of guest____________Date___________Time_________
Quantity Mini bar items Selling price Total sales Remarks

TOTAL DUE

Reported by:___________________Acknowledged by: ________________

Mini- bar runner guest

2. The mini bar runner shall fill-up the mini-bar guest check or voucher with the items
consumed in every room. He shall indicate the room number, name of guest, and the time
when the checking was done. Then he will indicate and sign his name. The guest shall be ask to
acknowledge and sign the sale voucher if he is around
3. Priority must be given to rooms of FIT’s (foreign individual tourist ) who are due for check out
the next day (except those with DND,or DL (double lock ) Checking is done as early as 9:00 a.m.
to avoid late charges.
4. The front office cashier must advise the mini-bar attendant or room boy to check the
consumption of a guest who has paid his/ her bill a head of check out time. The latter will then
proceed immediately to the said room, check the consumption and submit the accomplished
voucher to the cashier.

11 Date Developed: Document No. HKNC11-

CBLM Issued by:
Housekeeping NCII June 5,2020
Developed by:
Provide housekeeping services to
Mrs.janna M.Jimenea Page .
guest
5. In rooms that are occupied by guest who are due for check out with in the day, the mii bar
attendant shall indicate” due out” on guest check or voucher o avoid double charging of guest.
These are needed or verification of late charges so as to avoid possible disputes.

6.For Airline crew/Tour groups

a.Mini bar runner will identify wake up, baggage down and check out time of the crew or
group through the rooming list or final arrangement sheet.
b. The room attendant will knock and check consumption with 30 min after the wake up call
c. If the room is with Do not disturb ,double lock sign,Room attendant will report his/her floor
supervisor.
d.Floor supervisor or the mini bar runner himself will call up the guest and ask permission to
check on the mini bar and say;

“Good morning Sir/madame,I understand you will be checking out shortly.May we request
permission to check on your mini-bar so that we can include your consumption in your bill?
Thank you .”

7.In case of guest who are” on cash basis”,(meaning he has no signing privilege ),It is advisable to charge
for a deposit which is equivalent to the total amount of mini-bar items inside his/her room upon check
in.This amount shall be creditedfor the guest mini bar and other consumption or refunded if there are
mini bar charges.If the guest refuses to pay the amount, the front office cashier shall inform the floor
supervisor who will advise the mini bar attendant to pull out the mini- bar in the room.Some hotel play
safe by not installing mini- bar when the guest is on cash basis,This policy is being done to avoid unpaid
min bar consumption especially for cash basis guest who check out without passing through the front
desk.

8.During early check- out,any time before 7 a.m. wherein the mini- bar attendant is not available, the
bell man,floor security officer, and front office cashier may be asked to do the billing in the following
manner :

a.Bellman will accomplish Mini-bar receipt and brings it to the front office Cashier while servicing a
particular check –out guest.

b.Floor security officer informs front office cashier and duty manager of guest –check out,in case no bell
man was called or available

c. front office cashier should not stamp the errand card paid if the mini- bar consumption has not been
cleared

9.When mini- bar attendant is not available, the room boy or room attendant on duty will be responsible
for possible check-out charges
12 Date Developed: Document No. HKNC11-
CBLM Issued by:
Housekeeping NCII June 5,2020
Developed by:
Provide housekeeping services to
Mrs.janna M.Jimenea Page .
guest
10.Front office cashier can politely check with the guest (due for check-out charges )

“have you consumed any item from the mini bar Sir? Madame?”

Would you be going back to your room Sir/Madame ?”.If yes say: May we have our mini- bar
attendant to attend to your mini- bar needs and accompany you down to settle your final beill? Thank
you Sir”

9. DAILY MINI – BAR CONSUMPTION/SALES REPORT

Preparing Daily sales Summary Report
1.The supervisor itemizes the sales of each mini- bar item based on the triplicate voucher
against the balance of the par stock of mini bar- trolley using form .
2.The Mini bar runner shall request the front office cashier to print a sales transaction list and
edit the data.
Note.The original copy and duplicate copy of the sales voucher shall be forwarded to the front
office cashier. The third copy shall be for file of housekeeping for counter checking.The
transaction list in order to see whether all the guest checks were entered into the computer

USAT HOTEL
DAILY MINI-BAR CONSUMPTION/SALES REPORT
Date :
QUANTITY CONSUMED
ROOM NUMBER
PARTICULARS PRICE 101 102 103 104 TOTAL
AMOUNT
1.White wine
2.red wine
3.Sparkling wine
4.Campari
bitters
5.Baileys cream
6.San Miguel
beer
7.Carlsberg
8.Coca cola in
13 Date Developed: Document No. HKNC11-
CBLM Issued by:
Housekeeping NCII June 5,2020
Developed by:
Provide housekeeping services to
Mrs.janna M.Jimenea Page .
guest
 can
9.Sprite in can
10.Pepsi in can
11.Mineral
water
12.Orange juice
13.Pine apple
juice
14.Almond nut
15 Others
16.

Prepared by __________________________Verified and noted by ____________________

Mini-bar runner Supervisor

10.MINI BAR SPOILAGE, LOSSES AND BREAKAGES

Documentation of Spoilage, Losses and Breakages
Spoiled, lost and damaged mini bar items should be properly recorded in their
appropriate form.
1. Spoiled items are recorded in the spoilage form indicating the item/s spoilage, time and
reason for the spoilage. This should be counter-checked then signed by the supervisor or Mini-
bar supervisor who in turn will forward this to the cost control section for the deduction in the
mini- bar cost.
2. All lost and broken mini- bar glasses such as champagne, old fashioned hi-ball shall be
reported by the mini- bar runner in a losses & Breakages Form. The accomplished form shall be
forwarded by the supervisor to cost control for inventory purposes.

14 Date Developed: Document No. HKNC11-

CBLM Issued by:
Housekeeping NCII June 5,2020
Developed by:
Provide housekeeping services to
Mrs.janna M.Jimenea Page .
guest
 MINI-BAR SPOILAGE REPORT

Date_____________________ Floor/Area_____________________________________

Spoilage Items Qty Unit Cost Total Cost Reason for

Spoilage

Reported by______________________verified by ___________________________

Mini bar attendant Supervisor

11. MINI- BAR LOSSES AND DAMAGE REPORT

Mini-bar and Damages Report

Date____________________________Floor/Area_____________________________________

Items Quantity Unit cost Total Cost Remarks

Lost Damage

Reported by __________________________Verified by_____________________________________

Mini bar attendant Supervisor
Note: Write under remarks the causes/nature of losses and damages

12. MINI- BAR STOCK INVENTORY

With a given inventory period, usually one week, (perhaps to start Monday and end Sunday ) an
inventory of stocks shall be undertaken to determined un accounted losses. Two weeks. The first is
through a physical inventory whereby the actual count of available stocks is made. But this type of
15 Date Developed: Document No. HKNC11-
CBLM Issued by:
Housekeeping NCII June 5,2020
Developed by:
Provide housekeeping services to
Mrs.janna M.Jimenea Page .
guest
inventory can only indicate what is available and not what is lost or un accounted for. unaccounted
losses can only be traced by a perpetual inventory system whereby the actual count is compared to the
expected conducting all the issues, spoilage or damages. The difference between the actual and the
expected count is the inventory variance which indicates unaccounted losses, caused either by theft or
pilferage or unposted transactions like issuance or damages

Inventory variance-calls for alarm and must be investigated to avoid further losses. Mini- bar attendants
and their supervisor should be confronted and asked to explain the variance. They will be held
accountable if the said variance cannot be justified.

USAT HOTEL
HOUSEKEEPING DEPARTMENT
Physical Inventory Sheet

Covering the Period_______________to_______________________

Inventory date______________________

Mini bar items Unit cost Actual count Total cost

1.White wine
2.Red wine
3.Sparkling wine
4.Campari bitters
5.Baileys cream
6.San Miguel beer
7.Carlsberg
8.Coca cola in can
9.Sprite in can
10.Pepsi in can
11.mineral water
12.Orange juice
13.Pine apple juice
14.Others

Inventory taken by_________________________Checked by_________________________________

16 Date Developed: Document No. HKNC11-

CBLM Issued by:
Housekeeping NCII June 5,2020
Developed by:
Provide housekeeping services to
Mrs.janna M.Jimenea Page .
guest
 USAT HOTEL
HOUSEKEEPING DEPARTMENT
MINI-BAR INVENTORY VARIANCE REPORT
Period covered from_________________________to_________________________Inventory
date______________________

Mini Un Beginn Plus Equal Less Less Less Less Closing balance
bar it ing requisi s total sale Spoil Transf Dama
items co Invent tion availa /consu ed ers+ ges
st ory ble med or-
Equals Less Equal
Estima actu s
ted on al Varia
hand bala nce
nce
1. 2 3 4 5 6 7 8 9 10 11 12

Legend

1-pre listed mini-bar stocks

2-unit cost of the items in col.1
3-the quantity of stocks at the start of the inventory period
4-quantity of stocks that were requisitioned and issued (entries are taken from requisition/issuance form
5-quantity available for the inventory period; derived from the formula; Beginning inventory ( col.3)+requisition(col.4)
6. Quantity of stocks that were sold (taken from sale vouchers) or consumed
7. Quantity of stocks that were spoiled. Data shall be derived from the spoilage report
8. quantity of stocks that may have been transferred to other sections like kitchen or dining ,addition (+) is done if stock is transferred into mini
bar and deducted(-) if transferred to other units.
9. Consolidated count of damage stocks (derived from damages report.
10 .Quantity that is expected to be available upon closing inventory. This is derived from the formula; Total available minus sales, spoiled
damage and transfers.
11. Quantity of actual count based on physical inventory record. Taken from Physical inventory sheet.
12. Variance derived from the difference between expected balance less actual on hand. This represent unaccounted losses

17 Date Developed: Document No. HKNC11-

CBLM Issued by:
Housekeeping NCII June 5,2020
Developed by:
Provide housekeeping services to
Mrs.janna M.Jimenea Page .
guest
13.LAUNDRY FORM DAMAGE ADVICE
ABC HOTEL
LAUNDRY DEPARTMENT
DAMAGE ADVICE

NAME OF GUEST__________________________
ROOM
NUMBER._____________DATE___________TIME________________
______________
We are constrained to returned to you the attached laundry items inasmuch as we have noticed the
following on the garment when it was sent to us for laundry
{ }Discolored areas or spots [ } Double creases
{ }with shrinkage [ } Deformity
{ } has shiny patches { }Worn- out
{ }with cut/tears
( ) not fit for the processing you requested (ex. not for machine wash but for dry cleaning to avoid
damage.)

As these are in excess of what is normal we cannot guarantee that the garment will be laundered/Dry
cleaned/pressed to your satisfaction .Please let us know what you would like us to do.

( ) The other items are being processed to0 avoid further delay and will be delivered to you shortly.

Your comments_______________________________________________________________
____________________________________________________________________________

Thank you
LAUNDRY DEPARTMENT

Note : The above will be used to alert the guest of any noted damage on hi garment that is sent for
laundry.It is always best to inform him in advance about the status of his garment,other wise he must
blame the hotel of said damage.

If the item is not suited for the requested processing method (Dry cleaning, washing, etc. ) the guest is
also notified thru the same notification form,indicating therein the recommended method in processing
the item.

18 Date Developed: Document No. HKNC11-

CBLM Issued by:
Housekeeping NCII June 5,2020
Developed by:
Provide housekeeping services to
Mrs.janna M.Jimenea Page .
guest
14.LAUNDRY VOUCHER

This laundry list shall be filled up by the guest when he wants his garments to be laundered. It already
contained the prices for the laundry service.in the list, the hotel count and the guest count are
indicated. This should always be reconciled to prevent misunderstanding

USAT HOTEL
LAUNDRY VOUCHER
(Partial list of item only) Voucher no. ________

Name of Guest Room no. Data/Time __________

Guest Hotel Articles Price ToTal Amount Damages if any
count count
FOR PRESSING (Partial list )

Suit
Trousers
jacket
Barong Tagalog
Shirts Oolong sleeves
Sport shirt
Vest
Necktie
Silk shirt
others

FOR WASHING OR DRY CLEANING

Suit
Trousers
jacket
Barong Tagalog
Shirts Oolong sleeves
Sport shirt
Vest
Necktie
Silk shirt
others

Remarks or instructions from guest Total P_________________

Extra charge _________________
Sub total _________________
Sales tax _________________
Service charge 10%_____________
Total charge P ______________

19 Date Developed: Document No. HKNC11-

CBLM Issued by:
Housekeeping NCII June 5,2020
Developed by:
Provide housekeeping services to
Mrs.janna M.Jimenea Page .
guest
NAME : ____________________________________________SECTION___________________________

I. Fill in the given forms below with the necessary information.

1. USAT HOTEL
HOUSEKEEPING DEPARTMENT
Physical Inventory Sheet

Covering the Period_______________to_______________________

Inventory date______________________

Mini bar items Unit cost Actual count Total cost

1.White wine
2.Red wine
3.Sparkling wine
4.Campari bitters
5.Baileys cream
6.San Miguel beer
7.Carlsberg
8.Coca cola in can
9.Sprite in can
10.Pepsi in can
11.mineral water
12.Orange juice
13.Pine apple juice
14.Others

Inventory taken by_________________________Checked by_________________________________

20 Date Developed: Document No. HKNC11-

CBLM Issued by:
Housekeeping NCII June 5,2020
Developed by:
Provide housekeeping services to
Mrs.janna M.Jimenea Page .
guest
2.DAILY PRODUCTIVE REPORT FOR ROOM ATTENDANTS

USAT HOTEL
HOUSEKEEPING DEPARTMENT

Name________________________ Date _________________________________

Assigned to (Room/Cottage Nos ] _______________________________________
Room Room Status Time ( Start ) Time (Finish Remarks
assignment

Use the following code for room status:

OD –Occupied Dirty
VC – Vacant Clean
VD – Vacant dirty
VR – Vacant Ready
OC –Occupied Clean
OOO –Out of Order

Total number of rooms completed or made up _________________

Number of rooms not made up _____________________________

Other side duties accomplished ______________________________

NOTE: THE WORD REMARKS IN THE GIVEN FORM WIIL BE

SIGN BY YOUR PARENTS

21 Date Developed: Document No. HKNC11-

CBLM Issued by:
Housekeeping NCII June 5,2020
Developed by:
Provide housekeeping services to
Mrs.janna M.Jimenea Page .
guest
3.WHERE ARE YOU : FORM- to be used by guest to indicate his whereabouts so that in case
someone comes or calls to locate him ,the front desk can locate him.

USAT HOTEL
Where are you ?

Date______________________________________
I will be at:________________________________________________________________
From___________AM/PM to ___________AM/PM
Comment /Message
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________

Name__________________________________________________________________
Room No._______________________________________________________________

Signature _______________________________________________________________
( Please leave this message at reception counter)

4. CUSTOMER FEEDBACK FORM- Is designed as a tool for gathering guest comments

and feedback on the room facilities and services so that the hotel can make the necessary
improvements.

USAT HOTEL
GUEST COMMENTS FORM
To help us maintain our rooms in the best possible condition please comment on the little
things that are out of order and may have been overlooked by the housekeeping or
maintenance department.

Date ___________________Room No. ________________Time______________

Please leave this in your room for pick up of room attendants or directly at the duty
managers desk if you want prompt action.

Thank you for your cooperation.

22 Date Developed: Document No. HKNC11-

CBLM Issued by:
Housekeeping NCII June 5,2020
Developed by:
Provide housekeeping services to
Mrs.janna M.Jimenea Page .
guest
5. LOST AND FOUND FORM

USAT HOTEL
LOST AND FOUND RECEIPT SLIP
Time/Date ___________________________________Serial No.___________________
Description of the item:____________________________________________________

Name of guest:_____________________________:
Room No./Area Found: ______________________Stored At :______________________
Turned Over By:____________________________Dept: __________________________
Received By :____________________________Signature _______________________
Witnessed By :____________________________Claimed by ______________________
Signature of claimant ________________________
Note : The attached items that are covered by this slip shall be held for safe keeping by the
hotel until the prescribed period.

Original Copy :Attached to L & F Article

2nd copy: finder
3rd copy :Housekeeping office

GOD BLESS!

MERRY CHRISTMAS AND HAPPY NEW YEAR !

23 Date Developed: Document No. HKNC11-

CBLM Issued by:
Housekeeping NCII June 5,2020
Developed by:
Provide housekeeping services to
Mrs.janna M.Jimenea Page .
guest