Page 48 - STARTER KIT ROOM ATTENDANT

STARTER KIT | HK-Room Attendant

9. Clear out dirty dishes and remove left-over food if any and the guestroom door.
throw in the garbage bag.
- Set items neatly outside the door. Hangers should be of same design, color and quality. Number
- Call room service for pick up. of hangers in the room:
Single/ Twin Occupancy – 6pcs
10. Clear out trashes.
- Pick up scattered empty cans/ bottles and other Dusting of floor is from the farthest corner going towards the
litters if any and place in the garbage bag. door area.
- Remove and replace dirty ashtrays.
- Empty and wipe trash cans with dry rag.
Replace liner if torn or with wet trash.

11. Wash drinking glasses.

12. Collect used bath/ hand/ face towels and bathmat and
place in the cart or throw in the linen chute if applicable.

13. Strip the bed.
- Check the bedcover and blanket for stains, tears and
holes.
- Remove the bedcover and blanket, fold and place
them on a chair.
- Remove pillow cases from pillows. Place the pillows
aside together with the bed cover and blanket.
- Remove the sheets.
- Put soiled bed sheets and pillows on the cart or
throw in the linen chute if applicable.
- File each item in the cart.
- Check mattress pad for stains and hair strands.
Brush off hair strands and replace pad, if necessary.
- Double check under the bed for trash or guest items.

Task 12: Clean refrigerator and replenish mini-bar items

OPERATING PROCEDURES STANDARD(s)

1. Count the mini bar items based on the quantity indicated No incidence of unreplenished consumed mini bar items.
in the Mini Bar List.
Checking and replenishment of mini-bar are done daily.
2. Call the Material Custodian and declare the quantity of
the consumed mini bar items for proper charging to guest No incidence of expired minibar item on set-up.
(for MUR).
Minibar items 3 months before expiry date are pulled out from
3. Call the Helpdesk and declare the quantity of the minibar set up.
consumed mini bar items for proper charging to guest (for
Check-out Room Checking).

4. Replenish mini bar items based on standard quantity and
items of the Hotel.

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