HOUSEKEEPING AND LAUNDRY SERVICE

LEVEL – II

CURRICULUM
Based on October, 2021 (V- II) Occupational
Standard (OS)

March, 2022
Addis Ababa, Ethiopia
 Preface

The reformed TVET-System is an outcome-based system. It utilizes the needs of the labor
market and occupational requirements from the world of work as the benchmark and standard
for TVET delivery. The requirements from the world of work are analyzed and documented –
taking into account international benchmarking – as occupational standards (OS).

In the reformed TVET-System, curricula and curriculum development play an important role
with regard to quality driven comparable TVET-Delivery. The Curricula help to facilitate the
training process in a way, that trainees acquire the set of occupational competences (skills,
knowledge and attitude) required at the working place and defined in the occupational
standards (OS).

This curriculum has been developed by a group of professional experts from different
Regional TVET Bureaus, colleges, Industries, Institutes and universities based on the
occupational standard for Housekeeping and Laundry Service Level II.

The curriculum development process has been actively supported and facilitated by Ministry
of Labor and Skills.

Author/Copyright : Housekeeping and laundry service Version - I

Page 1 of 108
Ministry of Labor and Skills Level II March, 2022
 TVET-Program Design
1.1. TVET-Program Title: Housekeeping and laundry service Level II

1.2. TVET-Program Description

The Program is designed to develop the necessary knowledge, skills and attitude of the
trainees to the standard required by the occupation. The contents of this program are in line
with the occupational standard. The Trainees who successfully completed the Program will
be qualified to work as Assistant Housekeeper with competencies elaborated in the
respective OS. Graduates of the program will have the required qualification to work in the
Hotel and Tourism sector in the field of Housekeeping and Laundry Service.

The prime objective of this training program is to equip the Trainees with the identified
competences specified in the OS. Graduates are therefore expected to Provide Housekeeping
Services to Guests, Babysitting service, Launder Linen and Guest Clothes, Perform repair
and stains Removal activity, Control and order stock, Provide Quality Customer Service,
Perform Safety and Security Procedures, Use Workplace Communication in English II, Use
Workplace Communication in French II and Prevent and Eliminate MUDA in accordance
with the performance criteria and evidence guide described in the OS.

1.3. TVET-Program Training Outcomes

The expected outputs of this program are the acquisition and implementation of the following
units of competences:
CST HLS2 01 1021 Provide Housekeeping Services to Guests
CST HLS2 02 1021 Babysitting service
CST HLS2 03 1021 Launder Linen and Guest Clothes
CST HLS2 04 1021 Perform repair and stains Removal activity
CST HLS2 05 1021 Control and order stock
CST HLS2 06 1021 Provide Quality Customer Service
CST HLS2 07 1021 Perform Safety and Security Procedures
CST HLS2 08 1021 Prevent and Eliminate MUDA

Author/Copyright : Housekeeping and laundry service Version - I

Page 2 of 109
Ministry of Labor and Skills Level II March, 2022
 1.4. Duration of the TVET-Program
The Program will have duration of 326 hours including the on school/ Institution training and
on-the-job practice or cooperative training time. Such cooperative training based on realities
of the industry, nature of the occupation, location of the TVET institution, and other factors
will be considered in the training delivery to ensure that trainees acquire practical and
workplace experience.

s.no Unit competency TVET Institution Cooperative Total

training training hours
Theory Practica
l
Provide Housekeeping Services to 18 20 20 58
1.
Guests
2. Babysitting service 14 16 10 40
3. Launder Linen and Guest Clothes 18 20 20 58
Perform repair and stains Removal 10 4 10 24
4.
activity
5. Control and order stock 12 8 12 32
6. Provide Quality Customer Service 20 8 16 44
Perform Safety and Security 16 8 16 40
7.
Procedures
8. Prevent and Eliminate MUDA 10 12 8 30
Total 118 96 112 326

Author/Copyright : Housekeeping and laundry service Version - I

Page 3 of 108
Ministry of Labor and Skills Level II March, 2022
 1.5. Qualification Level and Certification
Based on the descriptors elaborated on the Ethiopian National TVET Qualification
Framework (NTQF) the qualification of this specific TVET Program is Level II.

The trainee can exit after successfully completing the modules in one level and will be
awarded the equivalent institutional certificate on the level completed. However, only
institutional certificate of training accomplishment will be awarded.

1.6. Target Groups

Any citizen with or without disability who meets the entry requirements under items 1.7
and capable of participating in the training activities is entitled to take part in the Program.

1.7 Entry Requirements

The prospective participants of this program are required to possess the requirements or
directive of the Ministry of Labor and Skills.

1.8 Mode of Delivery

This TVET-Program is characterized as a formal Program on middle level technical skills.
The mode of delivery is co-operative training. The time spent by the trainees in the real work
place/ industry will give them enough exposure to the actual world of work and enable them
to get hands-on experience.

The co-operative approach will be supported with school-based lecture-discussion, simulation

and actual practice. These modalities will be utilized before the trainees are exposed to the
industry environment.

Hence based on the nature of the occupation, location of the TVET institutions, and interest
of the industry alternative mode of cooperative training such as apprenticeships, internship
and traineeship will be employed. In addition, in the areas where industry is not sufficiently
available the established production and service centers/learning factories in TVET
institutions will be used as cooperative training places. The Training-Institution and identified
companies have forged an agreement to co-operate with regard to the implementation of this
program.

Author/Copyright : Housekeeping and laundry service Version - I

Page 4 of 108
Ministry of Labor and Skills Level II March, 2022
 1.9. TVET-Program Structure
Unit of Competence Module Code & Title Training Outcomes Duration
(In
Hours)
CST HLS2 02 1021 Provide CST HLS2 M01 0322 Providing Housekeeping  Handle housekeeping requests
Housekeeping Services to Guests  Advise guests on room facilities
Services to Guests  Set up equipment and trolleys 58

 Access rooms for servicing

 Make up beds
 Clean and clear rooms
 Clean and store trolleys and equipment
 Reduce negative environmental impacts
CST HLS2 03 1021 Babysitting CST HLS2 M02 0322 Babysitting service  Comfort infants and toddlers 40
service  Bathe and dress infants and toddlers
 Feed and sleep infants and toddlers
 Enhance social, physical, intellectual,
creative and emotional activities of
infants and toddlers
CST HLS2 01 1021 Launder Linen CST HLS2 M03 0322 Laundering Linen and  Identify the role of on premise laundry
and Guest Clothes Guest Clothes  Perform laundry procedure 58
 Perform laundering functions

Author/Copyright : Housekeeping and laundry service Version - I

Page 5 of 108
Ministry of Labor and Skills Level II March, 2022
  Perform dry cleaning functions
 Iron laundered items
 Process laundered items
 Complete laundering process
 Reduce negative environmental impacts
CST HLS2 05 1021 Perform repair and CST HLS2 M04 0322 Performing repair and  Select and prepare cleaning supplies
stains Removal stains Removal activity  Clean floors 24
activity  Clean furniture and furnishings
 Repair and Recycle damaged linen
 Remove stains from linen and surface
 Maintain and store cleaning equipment
and chemical
CST HLS2 04 1021 Control and order CST HLS2 M05 0322 Controlling and ordering  Maintain stock levels and records
stock stock  Process stock orders 32
 Accept delivery of stock
 Maintain stock and storage areas
 Minimize stock losses
 Apply routine store security
 Finalise documentation and stock
management system requirements

Author/Copyright : Housekeeping and laundry service Version - I

Page 6 of 108
Ministry of Labor and Skills Level II March, 2022
CST HLS2 06 1021 Provide Quality CST HLS2 M06 0322 Providing Quality  Develop and maintain product, service 44
Customer Service Customer Service and market knowledge
 Use information about guest
 Provide a quality service experience to
customers
 Handle Customer Complain
CST HLS2 07 1021 Perform Safety CST HLS2 M07 0322 Performing Safety and  Follow workplace procedures for safety 40
and Security Security Procedures and security
Procedures  Follow procedures for emergency
situations
 Plan initial response procedures
 implement response procedures
 Participate in the organization’s OHS
practices
 Eliminate or control the risk
CST HLS2 08 1021 Prevent and CST HLS2 M08 0322 Preventing and  Prepare for work. 30
Eliminate MUDA Eliminating MUDA  Identify MUDA
 Eliminate wastes/MUDA
 Prevent occurrence of wastes/MUDA.

Author/Copyright : Housekeeping and laundry service Version - I

Page 7 of 108
Ministry of Labor and Skills Level II March, 2022
1.10 Institutional Assessment
Two types of evaluation will be used in determining the extent to which training outcomes are achieved. The specific training outcomes are stated in the
modules. In assessing them, verifiable and observable indicators and standards shall be used.

The formative assessment is incorporated in the training modules and form part of the training process. Formative evaluation provides the trainee with
feedback regarding success or failure in attaining training outcomes. It identifies the specific training errors that need to be corrected, and provides
reinforcement for successful performance as well. For the teacher, formative evaluation provides information for making instruction and remedial work more
effective.

Summative Evaluation the other form of evaluation is given when all the modules in the program have been accomplished. It determines the
extent to which competence have been achieved. And, the result of this assessment decision shall be expressed in the term of institutional
Assessment implementation guidelines..

Techniques or tools for obtaining information about trainees’ achievement include oral or written test, demonstration and on-site observation.

1.11 TVET Teachers Profile

The teachers conducting this particular TVET Program are B Level and above who have satisfactory practical experiences or equivalent
qualifications.

Author/Copyright : Housekeeping and laundry service Version - I

Page 8 of 108
Ministry of Labor and Skills Level II March, 2022
 1.7. Training and Assessment methodology
The program is delivered using a variety of training methods. The table below shows training and assessment methodology for non-impaired
trainees and with reasonable adjustment for impaired trainees. In addition, as per the nature of the module title the trainer can use recommended
and possible training and assessment methodology.
Learning Methods:
For none Reasonable Adjustment for Trainees with Disability (TWD)
impaired trainees Low Vision Deaf Hard of hearing Physical impairment
Lecture-  Provide large print text  Assign sign language interpreter  Organize the class room  Organize the class room
discussion  Prepare the lecture in Audio/video  Arrange the class room seating to seating arrangement to seating arrangement to be
 Organize the class room seating be conducive for eye to eye be accessible to trainees accessible for wheelchairs
arrangement to be accessible to trainees contact  Speak loudly users.
 Write short notes on the black/white  Make sure the luminosity of the  Ensure the attention of  Facilitate and support the
board using large text light of class room is kept the trainees trainees who have severe
 Make sure the luminosity of the light of  Introduce new and relevant  Present the lecture in impairments on their upper
class room is kept vocabularies video format limbs to take note
 Use normal tone of voice  Use short and clear sentences  Ensure the attention of  Provide Orientation on the
 Encourage trainees to record the lecture  Give emphasis on visual lecture the trainees physical feature of the work
in audio format and ensure the attention of the shop
 Provide Orientation on the physical trainees
feature of the work shop  Avoid movement during lecture
 Summarize main points time
 Present the lecture in video
format
 Summarize main points

Author/Copyright : Housekeeping and laundry service Version - I

Page 9 of 108
Ministry of Labor and Skills Level II March, 2022
 Demonstration  Conduct close follow up  use Sign language interpreter  Illustrate in clear &  Facilitate and support the
 Use verbal description  Use video recorded material short method trainees having severe upper
 Provide special attention in the process  Ensure attention of the trainees  Use Video recorded limbs impairment to operate
of guidance  Provide structured training material equipments/ machines
 facilitate the support of peer trainees  Show clear and short method  Ensure the attention of  Assign peer trainees to assist
 Prepare & use simulation  Use gesture the trainees  Conduct close follow up
 provide tutorial support  provide tutorial support  provide tutorial support
(if necessary) (if necessary) (if necessary

Group discussion  Facilitate the integration of trainees with  Use sign language interpreters  Facilitate the integration  Introduce the trainees with
group members  Facilitate the integration of of trainees with group their peers
 Conduct close follow up trainees with group members members
 Introduce the trainees with other group  Conduct close follow up  Conduct close follow
member  Introduce the trainees with other up
 Brief the thematic issues of the work group member  Introduce the trainees
with other group
member
 Inform the group
members to speak loudly
Exercise  Conduct close follow up and guidance  Conduct close follow up and  Conduct close follow up  Assign peer trainees
 Provide tutorial support if necessary guidance and guidance  Use additional nominal
 provide special attention in the process  Provide tutorial support if  Provide tutorial support hours if necessary
necessary if necessary
 provide special attention in the  provide special
process/practical training attention in the process/
 Introduce new and relevant practical training
vocabularies

Author/Copyright : Housekeeping and laundry service Version - I

Page 10 of 108
Ministry of Labor and Skills Level II March, 2022
  prepare the assignment questions in large  Use sign language interpreter  Provide briefing
Individual text  Provide briefing /orientation on /orientation on the
assignment  Encourage the trainees to prepare and the assignment assignment
submit the assignment in large texts  Provide visual recorded material  Provide visual recorded
 Make available recorded assignment material
questions
 Facilitate the trainees to prepare and
submit the assignment in soft or hard
copy

Author/Copyright : Housekeeping and laundry service Version - I

Page 11 of 108
Ministry of Labor and Skills Level II March, 2022
Assessment Methods:
Interview  Use sign language interpreter  Speak loudly  Use written response
 Ensure or conform whether the proper  Using sign language interpreter if as an option for the
communication was conducted with necessary trainees having
the trainee through the service of the speech challenges
sign language interpreter
 Use short and clear questioning
 Time extension
Written test  Prepare the exam in large texts  Prepare the exam using short  Prepare the exam using short  Use oral response as
 Use interview as an option if sentences, multiple choices, True or sentences, multiple choices, true an option to give
necessary False, matching and short answers or false, matching and short answer for trainees
 Prepare the exam in audio  Avoid essay writing answers if necessary. having severe upper
format  Time extension limb impairment
 Assign human reader  Time extension for
 (if necessary) trainees having
 Time extension severe upper limb
impairment
Demonstration/O  Brief the instruction or provide  Use sign language interpreter  Provide activity based assessment  Provide activity
bservation them in large text  Brief on the instruction of the exam  Brief on the instruction of the based assessment
 Time extension  Provide activity-based/ practical exam  Conduct close follow
assessment method  Use loud voice up
 Time extension  Time extension  Time extension

Author/Copyright : Housekeeping and laundry service Version - I

Page 12 of 108
Ministry of Labor and Skills Level II March, 2022
 LEARNING MODULE 01

TVET-PROGRAMME TITLE: Housekeeping and Laundry service Level II

MODULE TITLE: Providing Housekeeping Services to Guests
MODULE CODE: CST HLS2 M01 0322
NOMINAL DURATION: 58 Hours
MODULE DESCRIPTION: This module describes the knowledge, skill and attitude required
to provide a range of general housekeeping services such as clean and prepare rooms including
bedrooms and bathrooms for guests 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 to guests.
LEARNING OUTCOMES (objectives)
At the end of the module the trainee will be able to:
Unit one: Handle housekeeping requests
Unit two: Advise guests on room facilities
Unit three: Set up equipment and trolleys
Unit four: Access rooms for servicing
Unit five: Make up beds
Unit six: Clean and clear rooms
Unit seven: Clean and store trolleys and equipment
Unit eight: Reduce negative environmental impacts
MODULE CONTENTS (units)
Unit one: Handle housekeeping requests
1.1. Handling the guest requests
1.2. Acknowledge guests by using name
1.3. Agree with guests on meeting requests
1.4. Collect guest requests items
1.5. Locate and deliver requests items in guests room
1.6. set up equipment in guests room
1.7. Advise guests on special request services

Unit two: Advise guests on room facilities

2.1 Advise guest on correct use of equipment

Author/Copyright : Housekeeping and laundry service Version - I

Page 13 of 108
Ministry of Labor and Skills Level II March, 2022
 2.2 Report malfunction equipment
2.3 Collect malfunction equipment
2.4 Maintenance of malfunction equipment
Unit three: Set up equipment and trolleys
3.1 . Equipment require for preparing room and servicing rooms
3.2 . Supplies for trolley loading
3.3 . Safely load trolley
Unit four: Access rooms for servicing
4.1 .Identify rooms require servicing
4.2 .Access rooms
4.3 .Turndown service
4.4 Room status report
Unit five: Make up beds
5.1 Strip bed and mattress
5.2 Remove Stains or solid linens
5.3Replace bed linens
Unit six: Clean and clear rooms
6.1 Clean guest rooms in correct order
6.2 Cleanfurniture, fixtures and fittings
6.3 Replenishes or replace room supplies
6.4 Pests control
6.5 Check and report defect rooms
6.6 Record damage items
6.7 Report suspicious items or situations
6.8 Collect and store lost and found items in vacant rooms
Unit seven: Clean and store trolleys and equipment
7.1 Clean and store trolleys and equipment
7.2 Store trolleys and equipment
7.3 Replenish cleaning supplies and items
Unit eight: Reduce negative environmental impacts
8.1 efficiently use energy, water and other resources
8.2 Safely dispose waste and hazardous substances

Author/Copyright : Housekeeping and laundry service Version - I

Page 14 of 108
Ministry of Labor and Skills Level II March, 2022
 ASSESSMENT CRITERIA:
Unit one: Handle housekeeping requests
 Handling the guest requests
 Acknowledge guests by using name
 Agree with guests on meeting requests
 Collect guest requests items
 Locate and deliver requests items in guests room
 set up equipment in guests room
 Advise guests on special request services
Unit two: Advise guests on room facilities
 Advise guests courteously on correct use of equipment.
 Promptly report malfunction of equipment
 Collect malfunction equipment on suitable times
 Maintenance of malfunction equipment
Unit three: Set up equipment and trolleys
 Equipment require for preparing room and servicing Rooms.
 Identify supplies for trolleys loading
 Safely load trolleys
Unit four: Access rooms for servicing
 Identify rooms require servicing
 .Access rooms
 .Turndown service
 Room status report
Unit five: Make up beds
 Strip beds and mattresses.
 Remove stains or solid linens
 Replace bed linen or bed making
 Unit six: Clean and clear rooms
 Clean guest room in correct order
 Clean all furniture, fixtures and fittings
 Replenishes or replace room supplies.
 Pests control

Author/Copyright : Housekeeping and laundry service Version - I

Page 15 of 108
Ministry of Labor and Skills Level II March, 2022
  Check and report defects room.
 Record damage items.
 Report suspicious items or occurrences.
 Collect and store lost and found guest items in vacant room
Unit seven: Clean and store trolleys and equipment
 Safely clean trolleys and equipment
 Store trolleys and equipment
 Replenish supplies and items
Unit eight: Reduce negative environmental impacts
 efficiently use energy, water and other resources
 Safely dispose waste and hazardous substances

Annex: Resource Requirements

CST HLS2 M01 0322 Providing Housekeeping Services to Guests

Item Category/Item Description/ Specifications Quantity Recommended

No. Ratio
(Item: Trainee)
A. Learning Materials
TTTLM prepared by the
1. TTLM 25pcs 1:1
trainer
2. Reference Books
Title: Hotel Housekeeping Author: Balan Raghu
2.1 5pcs 1:5
Operation and management Publish date: 2009
Author: Mr. G.
Title: Hotel Housekeeping
2.2 Raghubalan 5pcs 1:5
Operation and management
Publish date: 2016
Housekeeping Author: Casado, M.
2.3 5pcs 1:5
Management Publish date: 2000
Home Management and Author: Sharma, S.
2.4 5pcs 1:5
Housekeeping Publish date: 2002

Author/Copyright : Housekeeping and laundry service Version - I

Page 16 of 108
Ministry of Labor and Skills Level II March, 2022
 Journals/Publication/Maga
3.
zines
Learning Facilities &
B.
Infrastructure
1. Lecture Room Standard 1 1:25
Library/ Learning Standard
2. 1 1:25
Resource Area
Laundry room Hotel standard
3. 1 1:25

4. Guest rooms Standard room 1 1:25

5. Internet Broad band / wifi 1 1:25
C. Consumable Materials
1. Stationery
1.1 Paper A4 1pack 1:25
1.2 Pen Standard 1pack 1:25
1.3 Pencil Standard 1pack 1:25
1.4 Writing pad Standard 1pack 1:25
2 Cleaning chemicals
2.1 Detergent Standard 5 1:5
2.2 Disinfectant Standard 5 1:5
2.3 Deodorizer Standard 5 1:5
2.4 Window cliner Standard 5 1:5
2.5 Alkaline Standard 5 1:5
2.6 Acid cleaner Standard 5 1:5
2.7 Furniture Polisher Standard 5 1:5
2.8 Carpet polisher Standard 5 1:5
3 Bathroom supplies
3.1 Bath soap Hotel standard 5 1:5
3.2 Tooth brush Hotel standard 5 1:5
3.3 Tooth soap Hotel standard 5 1:5
3.4 Lotion Hotel standard 5 1:5
3.5 Bath scrub Hotel standard 5 1:5
3.6 Shower cap Hotel standard 5 1:5

Author/Copyright : Housekeeping and laundry service Version - I

Page 17 of 108
Ministry of Labor and Skills Level II March, 2022
 3.7 Face towel Hotel standard 5 1:5
3.8 Hand towel Hotel standard 5 1:5
3.9 Bath towel Hotel standard 5 1:5
3.10 Bath matt Hotel standard 5 1:5
3.11 Tissue bag Hotel standard 5 1:5
3.12 Roll tissue Hotel standard 5 1:5
Enterprise promotional 1:5
4 5
material
5 Local tourist information 5 1:5
Magazines and 1:5
6 5
newspapers
7 Mini-bar supplies 1:5
7.1 Spring bottles Hotel standard 5 1:5
7.2 Soft drinks Hotel standard 5 1:5
7.3 Beer Hotel standard 5 1:5
7.4 Bottle of wine Standard 5 1:5

8 Tea, coffee, sugar and Standard

5
1:5
milk
9 Biscuits Standard 5 1:5
Discretionary supplies and Standard 1:5
10 gifts such as fruit, 5
beverages and chocolates
D. Tools and Equipments
1. Roll away beds Wood made 5 1:5

2 Additional pillows and Standard

5
1:5
blankets
3 Irons Standard 5 1:5
4 Hair dryers Standard 3 3:5
5 Electric kettles and jugs Standard 3 3:5
6 Telephones Standard 5 1:5
7 Computers Standard 1 1:1
8 Televisions and videos Standard 1 1:1
9 Alarm clocks Standard 1 1:1
10 Vacuum cleaners Standard 5 1:5
11 Mops Standard 5 1:5

Author/Copyright : Housekeeping and laundry service Version - I

Page 18 of 108
Ministry of Labor and Skills Level II March, 2022
 12 Brushes Standard 5 1:5
13 Buckets Standard 5 1:5

14 Cleaning and polishing Standard

5
1:5
cloths
15 Gloves Standard 25 1:1

16 Personal protective
equipment
16.1 Protective cloth Housekeeper uniform 25 1:1
16.2 Safety shoes Timber land 25 1:1
16.3 Dust mask Use and through 25 1:1
16.4 Hair cover Cloth made 25 1:1
17 Glassware Hotel standard 5 1:5
18 Crockery Hotel standard 5 1:5
19 Cutlery Hotel standard 5 1:5

Author/Copyright : Housekeeping and laundry service Version - I

Page 19 of 108
Ministry of Labor and Skills Level II March, 2022
 LEARNING MODULE 02
TVET-PROGRAMME TITLE: Housekeeping and Laundry Service Level II
MODULE TITLE: Providing Babysitting service
MODULE CODE: CST HLS2 M02 0322
NOMINAL DURATION: 40 Hours
MODULE DESCRIPTION: This module covers the knowledge, skills and attitudes required to
provide care and support to infants and toddlers of hospitality guest. It requires the ability to set
Comfort , Bath and dress, Feed, sleep and Enhance social, physical, intellectual, creative and
emotional activities of infants and toddlers
LEARNING OUTCOMES
At the end of the module the trainee will be able to:
Unit One. Comfort infants and toddlers
Unit Two. Bathe and dress infants and toddlers
Unit Three. Feed and sleep infants and toddlers
Unit Four. Enhance social, physical, intellectual, creative and emotional activities of infants and
toddlers
MODULE CONTENTS:
Unit One. Comfort infants and toddlers
1.1. Infant/toddler`s tools and equipment
1.2. Non- verbal cues &distressed infants and toddlers
1.3. Pick up and cuddling infants and toddlers
Unit Two. Bathe and dress infants and toddlers
2.1 Infant and toddlers’ vital signs
2.2 Infant and toddlers’ body water quantity and temperature
2.3 Bath infants and toddlers
2.4 Comforters infants and toddlers
Unit Three. Feed and sleep infants and toddlers
3.1 Clean & sanitize infants and toddlers feeding bottles
3.2 Prepare milk formula
3.3 Prepare crib
3.4 Sleeping infants and toddlers

Author/Copyright : Housekeeping and laundry service Version - I

Page 20 of 108
Ministry of Labor and Skills Level II March, 2022
Unit Four. Enhance social, physical, intellectual, creative and emotional activities of infants
and toddlers
4.5 Exposeinfants and toddlers for communication
4.6 Exercise infants/toddlers with toys
ASSESSMENT CRITERIA:
Unit One. Comfort infants and toddlers
 Prepare tools and equipment for infant/toddler
 responded to distressed infants and toddlers in a relaxed and calm manner
 Care picking up and cuddling infants and toddlers
Unit Two. Bathe and dress infants and toddlers
 Check infants and toddlers’ vital signs
 Checking water quantity and temperature
 Bathed infants and toddlers
 Comforting infants and toddlers
Unit Three. Feed and sleep infants and toddlers
 Clean & sanitize infants and toddlers feeding bottles
 prepared milk formula and fed infant as prescribed

 cleaned and sterilized feeding bottles

 Prepare crib

 put infants/toddlers to sleep

 demonstrated the ability to assess infants/toddlers’ needs appropriately

Unit Four. Enhance social, physical, intellectual, creative and emotional activities of infants
and toddlers
 Infants and toddlers are exposed to family members, relatives and playmates for
communication and interaction purposes.
 Infants/toddlers are provided with manipulative or creative toys and games as needed.
 Infants/toddlers are given exercise activities as required.
 enhanced social, physical, intellectual, creative and emotional activities of the infant/toddler

Author/Copyright : Housekeeping and laundry service Version - I

Page 21 of 108
Ministry of Labor and Skills Level II March, 2022
 Annex: Resource Requirements

CST HLS2 M02 0322 Providing Babysitting Service

Item Category/Item Description/ Specifications Quantity Recommended

No. Ratio
(Item:
Trainee)
A. Learning Materials
TTTLM prepared by the
1. TTLM 25pcs 1:1
trainer
2. Reference Books
2.1 Early Essential Newborn Care Author: WHO;2014 5 1:5
Journals/Publication/Magazine
3.
s
My Babysitting Journal: Author: AKA Designs
4.1 Childcare Log Book for Date: | Jan 1, 2020 5 1:5
Babysitters
Learning Facilities &
B.
Infrastructure
1. Lecture Room Suitable for Trainee’s 1 1:25
Library/ Learning Resource Suitable for Trainee’s
2. 1 1:25
Area
3. Workshop Suitable for Trainee’s 1 1:25
C. Consumable Materials
Pen, pencil, paper, note
1. Stationery pad, parker, white board 5 1:5
marker, chalk, Philip chart
2 Cleaning chemicals Standard
Standard and one room
2 Bathroom supplies 1 1:25
full needed items
Standard and one room
3 Bed room supplies 1 1:25
full needed items
4 Enterprise promotional Standard 5 1:5

Author/Copyright : Housekeeping and laundry service Version - I

Page 22 of 108
Ministry of Labor and Skills Level II March, 2022
 material
5 Local tourist information Standard 5 1:5
6 Magazines and newspapers Standard 5 1:5
7 Mini-bar supplies Standard 5 1:5
D. Tools and Equipments
1. Roll away beds Wood made 2 2:25
Additional pillows and Standard
2 3 3:25
blankets
3 Infants crib/bed Standard 3 3:25
4 Blanket/comforters Standard 3 3:25
5 Infant carrier Standard 3 3:25
6 Stroller Standard 3 3:25
Bathing paraphernalia (e.g. Standard
7 Baby bathtub, baby toiletries, 5
towel, etc.)
8 Baby’s Layettes Standard 3 3:25
Feeding bottles with cap, ring Standard
9 5
and nipple
10 Thermometer Standard 3 3:25
11 Thermometer Tray Standard 3 3:25
Sterilizer Standard 3 bottles/one 3:25
12
litter
13 Infant’s/Toddler’s Formula Standard
14 Bibs Standard 3 3:25
15 Nursery Rhymes Standard 3 3:25
16 Toys for the Crib (Mobile) Standard 3 3:25
17 Infants/Toddlers Toys Standard 3 3:25
18 Story Books Standard 5 1:5

Author/Copyright : Housekeeping and laundry service Version - I

Page 23 of 108
Ministry of Labor and Skills Level II March, 2022
 LEARNING MODULE 03
TVET-PROGRAMME TITLE: Housekeeping and Laundry Service Level II
MODULE TITLE: Laundering Linen and Guest Clothes
MODULE CODE: CST HLS2 M03 1222
NOMINAL DURATION: 58 Hours
MODULE DESCRIPTION: This Unit describes the knowledge, skill and attitude required to
launder linen and guest clothes. It requires the ability to operate laundry equipment safely,
complete the laundering process using a variety of linen and clothing items and fabrics using
resources efficiently to reduce negative environmental impacts.
LEARNING OUTCOMES
At the end of the module the trainee will be able to:
Unit 1. The role of On and off-premise laundry
Unit 2. Perform laundry procedure
Unit 3. Perform laundering functions
Unit 4. Perform dry cleaning functions
Unit 5. Iron laundered items
Unit 6. Process laundered items
Unit 7. Complete laundering process
Unit 8. Reduce negative environmental impacts
MODULE CONTENTS:
Unit 1. The role of on premise laundry
1.1 Differentiating on and off premises laundry
1.2 Laundry operation equipments
1.3 Types of laundry service
1.4 Laundry cleaning agent and chemicals
1.5 Laundry documentation
1.6 Identifying linen items for laundry
1.7 Laundry staff roles
1.8 Laundry operation costs

Author/Copyright : Housekeeping and laundry service Version - I

Page 24 of 108
Ministry of Labor and Skills Level II March, 2022
Unit 2. Perform laundry procedure
 Collecting items for laundry
 Sorting laundry items guide line
 Selecting laundry methods
 Checking and treating stained items
 Using laundry cleaning agent and chemicals
 Guide lines operating laundry equipments
 Mending and minor repairs
 Checking items following completion
 Recording damaged linens and accidents

Unit 3. Perform laundering functions

 Sorting soiled cloths, linens and fabrics
 Selecting laundry equipment, agents and supplies
 Operating laundry equipments

Unit 4. Perform dry cleaning functions

 Sorting items for dry cleaning process
 Laundry formulas
 Applying cleaning agents and chemical in washer machine
 Operating laundry equipment
 Pressing and finishing processes
Unit 5. Iron laundered items
 Sorting washed items for ironing
 Checking ironing equipment
 Setting temperature on ironing equipment
 Checking cloths before ironing
 Ironing laundry items

Unit 6. Process laundered items

 Post-cleaning laundry activities
 Internal records and billing
 Delivering laundered in-house and guest clothes

Author/Copyright : Housekeeping and laundry service Version - I

Page 25 of 108
Ministry of Labor and Skills Level II March, 2022
Unit 7. Complete laundering process
 Packaging and presenting laundry items
 Storing laundered items
 Cleaning and storing laundry supplies and agents
 Replenishing laundry supplies and agents

Unit 8. Reduce negative environmental impacts

 Using energy, water and other resources
 Disposing wastes and hazardous substances

Annex: Resource Requirements

CST HLS2 M03 0322 Laundering Linen and Guest Clothes

Item Category/Item Description/ Quantity Recommended

No. Specifications Ratio
(Item: Trainee)
A. Learning Materials
TTTLM prepared by
1. TTLM 25pcs 1:1
the trainer
2. Reference Books
Hotel Housekeeping Operation and Author: Balan Raghu
2.1 5pcs 1:5
management Publish date: 2009
Author: Mr. G.
Hotel Housekeeping Operation and
2.2 Raghubalan 5pcs 1:5
management
Publish date: 2016
Author: Casado, M.
2.3 Housekeeping Management 5pcs 1:5
Publish date: 2000
Home Management and Author: Sharma, S.
2.4 5pcs 1:5
Housekeeping Publish date: 2002
3. Journals/Publication/Magazines
B. Learning Facilities &

Author/Copyright : Housekeeping and laundry service Version - I

Page 26 of 108
Ministry of Labor and Skills Level II March, 2022
 Infrastructure
1. Lecture Room Standard 1 1:25
2. Library/ Learning Resource Area Standard 1 1:25
Laundry room Hotel standard
3. 1 1:25

4. Guest rooms Standard room 1 1:25

5. Internet access Broad band / wifi 1 1:25
C. Consumable Materials
1. Water
2. Paper A4 1pack 1:25
3. Pen 1pack 1:25
4. Pencil 1pack 1:25
5. Alkalis Standard 1 litter 1:25
6. Detergents, all types Standard 1 litter 1:25
7. Softeners Standard 1 litter 1:25
8. Bleaches Standard 1 litter 1:25
9. Sours Standard 1 litter 1:25
10. Emulsifiers Standard 1 litter 1:25
11. Conditioners Standard 1 litter 1:25
12. Builders Standard 1 litter 1:25
13. Solvents, for dry cleaning Standard 1 litter 1:25
11 Iron control agents Standard 1 litter 1:25
12 Spotting agents Standard 1 litter 1:25
D. Tools and Equipments
1 Washers/extractors Standard 1 1:25
2 dryers Standard 1 1:25
3 irons Standard 5 1:5
4 steam presses Standard 2
5 sorting baskets and shelves Standard 5 1:5
heat sealing equipment and roll Standard
6
plastic
7 hangers Standard 25
8 Basin Standard 5 1:5

Author/Copyright : Housekeeping and laundry service Version - I

Page 27 of 108
Ministry of Labor and Skills Level II March, 2022
 Electrical and mechanical Standard
9 1 1:25
washing machines and dryers
10 Pails, dippers and laundry brushes Standard 5 1:5
11 Washing boards Standard 5 1:5
12 Spotting gun Standard 2
13 Sorting baskets and shelving Standard 5 1:5
Heat sealing equipment and roll Standard
14 1
plastic
Uniforms, suits, jackets, slacks, Pressing standard 1:5
15 5
skirts, shirts
Bed linen, blankets, beds covers, Pressing standard 1:5
16 5
bed skirts, bed pads, pillowcases
17 guest-room towels Pressing standard 5 1:5
18 Table linen, skirting Pressing standard 5 1:5
19 Decoration linen Pressing standard 5 1:5
20 Curtains Pressing standard 5 1:5
21 Cleaning cloths Pressing standard 5 1:5
Clothes for dry cleaning, Pressing standard 1:5
22 5
cleaning, pressing
23 Clothes for mending and repairing Mending standard 5 1:5

Author/Copyright : Housekeeping and laundry service Version - I

Page 28 of 108
Ministry of Labor and Skills Level II March, 2022
 LEARNING MODULE 04
TVET-PROGRAMMETITLE: Housekeeping and Laundry Service Level II

MODULE TITLE: Perform Repair and Stains Removal Activity

MODULE CODE: CST HLS2 M04 0322
NOMINAL DURATION: 50 Hours
MODULE DESCRIPTION: This module deals with the skills and knowledge required to carry out
general cleaning duties, remove stains from linen, clothing and carpets within a range of tourism and
hospitality enterprises. It also involves treatment of carpets and soft furnishings.
LEARNING OUTCOMES
At the end of the module the trainee will be able to:
 Select and prepare cleaning supplies
 Clean floors
 Clean furniture and furnishings
 Repair and recycle damaged linen
 Remove stains from linen and surface
 Maintain and store cleaning equipment and chemical
MODULE CONTENTS;
Unit one: Select and prepare cleaning supplies
1.1. Cleaning equipment
1.2. Cleaning agents and chemicals
1.3. Personal protective equipment’s

Unit two: Clean floors

2.1 .Placing caution signage
2.2 .Select cleaning chemicals
2.3 .Correct usage of equipment
2.4 .Cleaning floors
2.5 .Floor and surface treatment
2.6 .Disposing chemical and wastes

Unit three: Clean furniture and furnishings

3.1 .Determine color and fastness of item

Author/Copyright : Housekeeping and laundry service Version - I

Page 29 of 108
Ministry of Labor and Skills Level II March, 2022
 3.2 .Apply cleaning agents
3.3 .Apply safety measures of furniture and fittings
3.4 .Clean doors, walls, floor, ceilings and windows
3.5 .Report repairs and mal-functions
3.6 .Maintain and cleaning drapes/curtains

Unit four: Repair and Recycle damaged linen

4.1 .Select tools, equipment and supplies
4.2 .Assess and repair damaged linen
4.3 .Select linens for recycling
4.4 .Wise use of linens
4.5 .Recycle items

Unit five: Remove stains from linen and surface

5.1 .Work plan and time allocation
5.2 .Sorting of Stain from fabric
5.3 .Nature and type of stains
5.4 .Methods and techniques removing Stain
5.5 .Stain removing solutions and chemicals
5.6 .Handling irremovable stains

Unit six :Maintain and store cleaning equipment and chemical

6.1 .Routine maintenance of equipment
6.2 .Reporting faults
6.3 .Store cleaning equipment and chemicals

Author/Copyright : Housekeeping and laundry service Version - I

Page 30 of 108
Ministry of Labor and Skills Level II March, 2022
 ASSESSMENT CRITERIA:
Unit One :Select and prepare cleaning supplies
 Select equipment appropriately.
 Check all equipment
 Use suitable cleaning agents and chemicals.
 Select and use necessary protective cloth
Unit Two : Clean floors
 Place signage
 Correct chemicals for specific areas.
 Use equipment correctly
 Clean floors and floor coverings.
 Dispose garbage and waste .
Unit Three :Clean furniture and furnishings
 See required advice in determining color fastness
 Select and apply cleaning agent
 Apply safety measures
 Replace removed items in correct locations.
 Polish Furniture and furnishings.
 Make Doors, walls, floor, ceilings and windows free of dirt, dust, smears and
stains
 Clean and polish doors and window fixtures .
 Note and report repairs promptly
 Take Drapes/curtains free of creases, wrinkles and damages
Unit Four :Repair and Recycle damaged linen
 Select tools, equipment and supplies
 Determine assessed and suitability for repair
 Select linen for recycling.
 Use linen results in minimum waste and economic benefits.
 Make recycled items attractive and correct
Unit Five : Remove stains from linen and surface
Accomplish Work plan and time allocation

Author/Copyright : Housekeeping and laundry service Version - I

Page 31 of 108
Ministry of Labor and Skills Level II March, 2022
  Sort Stained fabric
 Determine Surface
 Nature and type of stains
 Apply stain removing solutions, methods and techniques.
 Eliminate Removable stains effectively
 Handle Fabric with irremovable stains.
 Carry out all work in an organized and efficient manner.
Unit Six: Cleaning equipment and chemical
 Clean equipment after use
 Carry out routine maintenance .
 Identify and report faults
 Store chemicals

Author/Copyright : Housekeeping and laundry service Version - I

Page 32 of 108
Ministry of Labor and Skills Level II March, 2022
 Annex: Resource Requirements

CST HLS2 M04 0322 Performing Repair and Stains Removal Activity

Item Category/Item Description/ Specifications Quantity Recommend

No. ed Ratio
(Item:
Trainee)
A. Learning Materials
1. TTLM TTTLM prepared by the trainer 25pcs 1:1
Reference Books Author: Mr. G. Raghubalan
-Hotel Publication Date: 2016
Housekeeping Operation and
management: Author: Michael J. O' Fallon
-Hotel Management and Publication Date: 2016 Author:
2. 5 1:5
Operation Frank Hochsmann
Publisher: Books on Demand (July
-Title: Housekeeping 13, 2018)
Management

Journals/Publication/Magazine Related with the module

3. 25pcs 1:`1
s
Learning Facilities &
B.
Infrastructure
1. Lecture Room Suitable for Trainee’s 1 1:25
Library/ Learning Resource Suitable for Trainee’s
2. 1 1:25
Area

3. Workshop Suitable for Trainee’s 1 1:25

C. Consumable Materials
1. Stains removal Standard 5 1:5
2 body emissions stain item Standard 5 1:5

Author/Copyright : Housekeeping and laundry service Version - I

Page 33 of 108
Ministry of Labor and Skills Level II March, 2022
 2 ink stain item Standard 5 1:5
oil and grease based stained Standard
3 5 1:5
item
4 gums stained item Standard 5 1:5
5 blood stained item Standard 5 1:5
D. Tools and Equipment
Paintings and other wall Clear ink
1. 5 1:5
hangings
Door and window knobs and Stainless still
2 5 1:5
fixtures
3 Tables and chairs Wood made smooth 5 1:5
4 Desks made of wood smooth 5 1:5
5 Metal or synthetic materials Smooth and none rustable 5 1:5
6 Linoleum 5 1:5
7 Carpets Lint free 5 1:5
Rugs drapes chandeliers and
8 5 1:5
other lighting fixtures

Author/Copyright : Housekeeping and laundry service Version - I

Page 34 of 108
Ministry of Labor and Skills Level II March, 2022
 ASSESSMENT CRITERIA:
Unit one: Assess the situation
 Hazards
 Immediate risks
 Injuries, illnesses and conditions

Unit two: Perform first aid procedures

 .Provide information calmly .
 .Available resources and equipment .
 .Casualty in a culturally aware, sensitive and respectful manner.
 .The nature of casualty's injury and relevant first aid procedures .
 . First aid management
 . Establish first aid principles.
 . First aid assistance.
 . Operate First aid equipment correctly .
 .Manual handling techniques
 Casualty's condition and response
 Finalizing Casualty management

Unit three: Communicate details of the incident

 Request Ambulance support and/or appropriate medical assistance
 Communication media and equipment
 Assessment of casualty's condition
 Prepare Reports .
 Record details of casualty's physical condition, changes and response accurately .
 Maintain confidentiality records and information

Unit four: Evaluate own performance

 See Feedback come from appropriate clinical expert
 Recognized the possible psychological impacts

Author/Copyright : Housekeeping and laundry service Version - I

Page 35 of 108
Ministry of Labor and Skills Level II March, 2022
 LEARNING MODULE 05
TVET-PROGRAMME TITLE: Housekeeping and Laundry Service Level II
MODULE TITLE: Controlling and Ordering Stock
MODULE CODE: CST HLS2 M05 0322
NOMINAL DURATION: 32 Hours
MODULE DESCRIPTION: This module describes the knowledge, skill and attitude required to
control and order stock. It requires the ability to process stock orders, maintain stock levels,
minimize stock losses, manage stock takes and maintain all documents that relate to the
administration of stock.
LEARNING OUTCOMES
At the end of the module the trainee will be able to:
Unit 1. Maintain stock levels and records
Unit 2. Process stock orders
Unit 3. Accept delivery of stock
Unit 4. Maintain stock and storage areas
Unit 5. Minimize stock losses
Unit 6. Apply routine store security
Unit 7. Finalise documentation and stock management system requirements
Module Contents;
Unit one. Maintain stock levels and records
1.1 Monitoring and maintaining stock level
1.2 stock security and adjustment system
1.3 stock recording system
1.4 stock storage and movement

Unit Two. Process stock orders

1.1 Processing stock order
1.2 recording stock level
1.3 Checking incoming against purchase and supply

Author/Copyright : Housekeeping and laundry service Version - I

Page 36 of 108
Ministry of Labor and Skills Level II March, 2022
 Unit Three. Accept delivery of stock
3.1 Checking internal system
3.2 Preparing area to receive stock
3.3 Identifying delivery and documentation
3.4 Identifying return stock
3.5 Managing excess stock

Unit four. Maintain stock and storage areas

4.1 stock rotation protocols
4.2 Inspecting stock and storage area
4.3 Taking remedial action
4.5 Stock usage rates
Unit five. Minimize stock losses
5.1 Recording and reporting stocks and loses
5.2 reasons for loses and recommending solutions

Unit six. Apply routine store security

6.1 store security
6.2 Handling and securing cash
6.3 Suspecting behavior
6.4 Handling internal and external theft
6.5 Storing products and equipment
Unit seven. Finalise documentation and stock management system requirements
7.1 Checking and verifying stock documentation
7.2 Updating stock levels
7.3 Authorizing supplier documentation

Author/Copyright : Housekeeping and laundry service Version - I

Page 37 of 108
Ministry of Labor and Skills Level II March, 2022
 ASSESSMENT CRITERIA:
Unit 1. Maintain stock levels and records
 Use stock control system
 Adjust stoke security
 recycle stock
 identify and report fast and slow selling items
store and recycle stock
unit 2. Process stock orders
 Perform process of ordering stock
 Insure stock levels
 Record all necessary details
Unit 3. Accept delivery of stock
 Identify incoming stock
 Order stock
 Return stock to supplier
 Confirm and apply work instructions
 Store new stock against damage or theft
Unit 4. Maintain stock and storage areas
 Align stocks
 Maintain storage areas
 Identify issues in stock storage
 Confirm and apply work instructions
 Determine work requirement
Unit 5. Minimize stock losses
 Identify stock loses
 Implement recommendation for loses stock

Unit 6. Apply routine store security

Author/Copyright : Housekeeping and laundry service Version - I

Page 38 of 108
Ministry of Labor and Skills Level II March, 2022
  Perform store security system procedure
 Apply store policy and procedure
 Deal with suspected behaviour customer
 Secure store products from theft
Unit 7. Finalise documentation and stock management system requirements
 Record documents of stock
 Enter and update data to stock system
 process and payment documentation

Author/Copyright : Housekeeping and laundry service Version - I

Page 39 of 108
Ministry of Labor and Skills Level II March, 2022
 LEARNING MODULE 06
TVET-PROGRAMME TITLE: Housekeeping And Laundry Service Level II
MODULE TITLE: Providing Quality Customer Service
MODULE CODE: CST HLS2 M06 0322
NOMINAL DURATION: 44 Hours
MODULE DESCRIPTION: This module describes the knowledge, skill and attitude required to
provide quality service to customers in a range of service industry workplaces. It requires the
ability to determine and address diverse customer needs and expectations.
LEARNING OUTCOMES
At the end of the module the trainee will be able to:
Unite One. Develop and maintain product, service and market knowledge
Unite Two. Use information about guest
Unite Three. Provide a quality service experience to customers
Unite Four. Handle Customer Complain

MODULE CONTENTS:
Unite One. Develop and maintain product, service and market knowledge
1.1. Formal and informal Information
1.2. Customer feedback and workplace observation
1.3. Market, product and service knowledge
1.4. Product and service adjustment
Unite Two. Use information about guest
2.1 Determine and recording customer information
2.2 Develop and implementing promotional initiatives
Unite Three. Provide a quality service experience to customers
3.1.Determine customer preferences, needs and expectations
3.2.Accurate information about appropriate products and services
3.3.Customer preferences, needs and expectations

Author/Copyright : Housekeeping and laundry service Version - I

Page 40 of 108
Ministry of Labor and Skills Level II March, 2022
 3.4.Promote products and services
3.5.Liaise and sharing information with team and other members
Unite Four. Handle Customer Complain
4.1.Techniques for complaint
4.2..Management of the complaint
4.3..Responsibility for finding solution
4.4.Feedback and solutions on complaints
4.5. Report documentation to appropriate personnel

Author/Copyright : Housekeeping and laundry service Version - I

Page 41 of 108
Ministry of Labor and Skills Level II March, 2022
 ASSESSMENT CRITERIA:
Unit One. Product knowledge
 Formal and informal information
 Customer feedback and workplace observation
 Market, product and service knowledge
 Share market product and service knowledge

Unite Two. Use information about guest

 Identifying customer information
 Developing and implementing promotional initiatives

Unit Three. Provide a quality service experience to customers

 Determine customer preferences, needs and expectations
 Offer information about products and services
 Understand customer preferences, needs and expectations
 Promote products and services
 Use liaise team member and share information for each other

Unit Four. Handle Customer Complain

 Use techniques for complaint
 Use management of the complaint
 Take responsibility for finding solution
 Provide feedback on complaints
 Report documentation to appropriate personnel

Author/Copyright : Housekeeping and laundry service Version - I

Page 42 of 108
Ministry of Labor and Skills Level II March, 2022
 Annex: Resource Requirements

CST HLS2 M06 0322 Providing Quality Customer Service

Item Category/Item Description/ Specifications Quantity Recommended

No. Ratio
(Item: Trainee)
A. Learning Materials
TTTLM prepared by the
1. TTLM 25pcs 1:1
trainer
2. Reference Books
Authors: bayadali, bayar
gardi, baban
2.1 Title: Hotel service quality jabbarothman, shalya 5 1:5
aliahmed
Publish year: 2021
Title: Service quality and Title: Bezayet Alemayehu
2.2 customer satisfaction on hotel in Publish year: 2021 5 1:5
gonder
Service quality hand book
Author: eberhard
3. Journals/Publication/Magazines scheving, William
F.christopher
Publish year: 1993
4. Internet access Broad band / wifi 1 1:25
Learning Facilities &
B.
Infrastructure
1. Lecture Room Standard 1 1:25
2. Library/ Learning Resource Area Standard 1 1:25
3. Work shop Standard 1 1:25
C. Consumable Materials
1 Broachers
2 Menus
3 magazines
D. Tools and Equipments
1 Computer 1 1:25
2 Printer 1 1:25

Author/Copyright : Housekeeping and laundry service Version - I

Page 43 of 108
Ministry of Labor and Skills Level II March, 2022
 LEARNING MODULE 07
TVET-PROGRAMME TITLE: Housekeeping and Laundry Service Level II
MODULE TITLE:Performing Safety and Security Procedures
MODULE CODE: CST HLS2 M07 0322
NOMINAL DURATION: 40 Hours
MODULE DESCRIPTION: This module describes the knowledge, skill and attitude required to
follow predetermined safety and security procedures. It requires the ability to incorporate safe
work practices into all workplace activities and to participate in the organization’s OHS
management practices.
Objectives of the unit
At the end of the module the trainee will be able to:
Unit one: Follow workplace procedures for safety and security
Unit two: Identify potential emergencies
Unit three. Follow procedures for emergency situations
Unit four. Plan initial response procedures
Unit five. Implement response procedures
Unit six. Participate in the organization’s OHS practices
Unit seven. Eliminate or control the risk
Unit one. Follow workplace procedures for safety and security
1.1 Health safety and security procedures
1.2 Safe work practices
1.3 Following the safety directions
1.4 Personal protective equipment
1.5 Report issues and breaches of safety and security procedures
1.6 Reporting suspicious behavior or unusual occurrences
Unit two. Identify potential emergencies
2.1 Work place OHS hazards and standards
2.2 Potential emergencies
2.3 Liaising with emergency agencies & specialist advisors
2.4 Developing a risk register

Author/Copyright : Housekeeping and laundry service Version - I

Page 44 of 108
Ministry of Labor and Skills Level II March, 2022
 Unit three. Follow procedures for emergency situations
3.1 Recognize and determine emergency situations
3.2 Emergency procedures
3.3 Report emergency situations

Unit four. Plan initial response procedures

4.1 Actions taken during emergencies
4.2 Resources required for immediate response
4.3 Emergency equipment
4.4 Documenting emergency response actions
4.5 Identifying training needs and providers

Unit five. Implement response procedures

5.1 Role of staff for emergency
5.2 Establish emergency procedures
5.3 Monitor responses to emergencies
Unit six. Participate in the organization’s OHS practices
6.1 OHS management practices
6.2 Hazard identification activities
6.3 Risk assessments and controlling methods
Unit seven. Eliminate or control the risk
7.1 Consult with personnel
7.2 Implement control measures
7.3 Using a five-step hierarchical approach

Author/Copyright : Housekeeping and laundry service Version - I

Page 45 of 108
Ministry of Labor and Skills Level II March, 2022
 ASSMSSEMT CRATERIA
Unit one. Follow workplace procedures for safety and security
 Apply Health safety and security procedures
 Confirm Safe work practices
 Understand Following the safety directions
 Use Personal protective equipment
 Understand Report issues and breaches of safety and security procedures
 Implement Reporting suspicious behavior or unusual occurrences
Unit two. Identify potential emergencies
 Apply Work place OHS hazards and standards
 Perform Potential emergencies
 Use Liaising with emergency agencies & specialist advisors
 Implement Developing a risk register

Annex: Resource Requirements

CST HLS2 M07 0322 Performing Safety and Security Procedures

Item Category/Item Description/ Quantity Recommended

No. Specifications Ratio
(Item: Trainee)
A. Learning Materials
TTTLM prepared
1. TTLM 25pcs 1:1
by the trainer
2. Reference Books

Author/Copyright : Housekeeping and laundry service Version - I

Page 46 of 108
Ministry of Labor and Skills Level II March, 2022
 Safety and Security measures in Egyptian Karam Ghazi,2015
2.1 5 1:5
hotel
Chelsea A.Binns
Safety and security in hotels and home
2.2 and Robin J 5 1:5
sharing
Kempf;2021
Safety and Security System in Hospitality Kannam
2.3 5 1:5
Industry Ramaraj;2013
3. Journals/Publication/Magazines
B. Learning Facilities & Infrastructure
1. Lecture Room Standard 1 1:25
2. Library/ Learning Resource Area Standard 1 1:25
3. Work shop Standard 1 1:25
4. Internet access Broad band / wifi 1 1:25
C. Consumable Materials
1. First aid kit supplies Standard 1:25
2. Fire extinguishers supplies /powder Standard 1:25
3. Chemicals Standard 1:25
D. Tools and Equipments
1 Fire extinguishers and equipment Standard 1:25
2 Communication equipment Standard 1:25
3 Evacuation alarms Standard 1:25
Evacuation equipment, especially for Standard 1:25
4
disabled persons
5 Torches Standard 1:25
Clothing items such as colored hats and Standard 1:25
6
vests
7 Security camera Standard 1:25
8 Security Walk through machine Standard 1:25
9 Staff emergence alert Standard 1:25

Author/Copyright : Housekeeping and laundry service Version - I

Page 47 of 108
Ministry of Labor and Skills Level II March, 2022
 10 Aces / to break door Standard 1:25
11 Elevators Standard 1:25
12 First aid kit Standard 1:25
13 PPE / personal protective equipments / Standard 1:25
14 Safe deposit box Standard 1:25
15 Fire detector Standard 1:25

Author/Copyright : Housekeeping and laundry service Version - I

Page 48 of 108
Ministry of Labor and Skills Level II March, 2022