1. CLEAN AND TIDY BEVERAGE AND
FOOD SERVICE AREAS
D1.HBS.CL5.01
Slide 1DEDY WIJAYANTO
DEDY WIJAYANTTO
2. Clean and tidy beverage and food
service areas
This Unit comprises three Elements:
• Clean and tidy food and beverage (F&B) service areas
• Provide support to staff
• Clean & tidy public areas
Slide 2DEDY WIJAYANTO
3. Assessment
Assessment for this unit may include:
• Oral questions
• Written questions
• Work projects
• Workplace observation of
practical skills
• Practical exercises
• Formal report from employer or supervisor
Slide 3DEDY WIJAYANTO
4. Element 1 - Clean and tidy food
and beverage service areas
Performance criteria for this Element are:
• Identify Food and Beverage service areas and
equipment that may need to be cleaned
• Identify factors that may impact on delivery
of cleaning in F & B service areas
• Apply cleaning and tidying techniques to
identified cleaning needs in beverage
service areas
(Continued)
Slide 4DEDY WIJAYANTO
5. Clean and tidy food and beverage
service areas
• Apply cleaning and tidying techniques to identified cleaning
needs in food service areas
• Identify equipment and items requiring maintenance
and report to appropriate person
• Identify unusual, suspicious or unruly behaviour
and report to appropriate person
• Use appropriate interpersonal skills when
cleaning and tidying to optimise guest
experience
Slide 5DEDY WIJAYANTO
6. Identify F & B service areas and
equipment to be cleaned
In relation to this Unit your work will include:
• Cleaning up spills and breakages
• Regular cleaning at scheduled times
• Responding to demands of trade
• Assisting other staff
Slide 6DEDY WIJAYANTO
7. Identify F & B service areas and
equipment to be cleaned
Areas requiring cleaning in F & B areas:
• Bars
• Eating areas
• Gaming areas
• Function rooms
(Continued)
Slide 7DEDY WIJAYANTO
8. Identify F & B service areas and
equipment to be cleaned
• Entertainment areas
• Back-of-house areas
• Front-of-house areas
• Outside external areas
Slide 8DEDY WIJAYANTO
9. Identify F & B service areas and
equipment to be cleaned
You may be required to clean ‘support equipment’ such as:
• Service and bar counters
• Promotional displays
• Mirrors and shelving
• Racks
• Flower displays
Slide 9DEDY WIJAYANTO
10. Identify F & B service areas and
equipment to be cleaned
Beverage service equipment to be cleaned can include:
• External parts of draught beer and post-mix systems
• Parts of espresso machines
• Glasses and glass washing machines
• Service trays and trolleys
• Refrigeration and display units
Slide 10DEDY WIJAYANTO
11. Identify F & B service areas and
equipment to be cleaned
Food service equipment to be cleaned can include :
• Service trays and trolleys
• Gueridon equipment
• Waiter’s stations
• Crockery and cutlery
Slide 11DEDY WIJAYANTO
12. Identify factors impacting on
delivery of cleaning in F & B areas
You must take the following into consideration when
cleaning and tidying:
• Internal standards
• Internal policies and procedures
• Need to minimise disruption to guests
• Timeliness
• Need to consult prior to cleaning
Slide 12DEDY WIJAYANTO
13. Identify factors impacting on
delivery of cleaning in F & B areas
Internal standards:
• Are venue-specific standards for cleaning which specify
standards and criteria required for cleaning nominated
items
• Are not common
See handouts and Trainee Manual
for examples
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14. Identify factors impacting on delivery
of cleaning in F and B areas
‘Internal policies’ are developed to:
• Provide operational principles
• Give guidelines for work
• Support standards of the venue
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15. Identify factors impacting on
delivery of cleaning in F & B areas
Venue policies may relate to:
• Training required before work
• Equipment to be used
• Chemicals to use
• Safety and Frequency
• Cleaning standards
Slide 15DEDY WIJAYANTO
16. Identify factors impacting on
delivery of cleaning in F & B areas
‘Internal procedures’:
• May be developed by the venue
• May be ‘Manufacturer’s Instructions’ – ‘Operator’ or ‘User’
manuals
• Provide basis and guidelines for cleaning
Slide 16DEDY WIJAYANTO
17. Identify factors impacting on
delivery of cleaning in F & B areas
Keys to minimising disruption to guests:
• Use common sense
• Ask patrons for permission to clean
• Apologise for inconvenience or interruption
• Work quickly, work quietly
• Be prepared to leave and come back
to clean
• Keep cleaning tolls out of guests’ way
Slide 17DEDY WIJAYANTO
18. Identify factors impacting on
delivery of cleaning in F & B areas
‘Timeliness’ refers to:
• Adhering to internal cleaning schedules
• Implementing food safety cleaning requirements
• Responding to requests by patrons
• Cleaning up spills when they occur
• Using common sense
• Following management directives
Slide 18DEDY WIJAYANTO
19. Identify factors impacting on
delivery of cleaning in F & B areas
‘Need to consult prior to cleaning’ relates to:
• Determining if cleaning can start
• Working out if certain things should be cleaned ‘first’ or
‘last’
• Determining if reduced levels of
cleaning are necessary
(Continued)
Slide 19DEDY WIJAYANTO
20. Identify factors impacting on
delivery of cleaning in F & B areas
• Identifying if any time constraints apply
• Identifying things to be ‘left alone’
• Determining items to be covered
during the cleaning process
• Finding out about any risks
Slide 20DEDY WIJAYANTO
21. Apply cleaning techniques to
beverage service areas
Cleaning involves ‘behind the bar’ and customer’s side’
and can include:
• ‘Dry’ cleaning activities
• ‘Wet’ cleaning activities
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22. Apply cleaning techniques to
beverage service areas
Cleaning and tidying techniques:
• Picking up items
• Sweeping
• Using dust pan and brush
• Dusting
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23. Apply cleaning techniques to
beverage service areas
• Dry mopping
• Wet mopping
• Vacuuming floors
(Continued)
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24. Apply cleaning techniques to
beverage service areas
• Vacuuming furniture
• Wiping down
• Polishing
• Washing
Slide 24DEDY WIJAYANTO
25. Apply cleaning techniques to
beverage service areas
Specific cleaning of areas and items can include:
• General cleaning of bar and service areas
• Replacing and replenishing
• Cleaning drip trays
• Cleaning beer fonts and panels
(Continued)
Slide 25DEDY WIJAYANTO
26. Apply cleaning techniques to
beverage service areas
• Cleaning inside and out of refrigeration units
• Cleaning bar tops and counters
• Cleaning and tidying tables
• Cleaning mirrors
• Cleaning displays
(Continued)
Slide 26DEDY WIJAYANTO
27. Apply cleaning techniques to
beverage service areas
• Cleaning glass washers
• Cleaning ice machines
• Cleaning refrigeration cabinets
• Cleaning glass chillers
(Continued)
Slide 27DEDY WIJAYANTO
28. Apply cleaning techniques to
beverage service areas
• Cleaning post-mix machines and espresso machines:
Daily cleaning
Weekly cleaning
(Continued)
Slide 28DEDY WIJAYANTO
29. Apply cleaning techniques to
beverage service areas
• Cleaning utensils:
Ice buckets
Jugs, glasses and cocktail shakers
Strainers and cutting boards
Ice scoops
Bar spoons, knives and tongs
Food containers
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30. Apply cleaning techniques to
beverage service areas
Cleaning outside areas can include:
• Using a scrubbing machine
• Operating a floor machine
• Using a motorised sweeper
• Using a high-pressure hose
Slide 30DEDY WIJAYANTO
31. Apply cleaning techniques to food
service areas
Food establishments may use colour-coding to prevent
cross-contamination:
• Tips or caps on cleaning items:
Red = toilets only
Green = kitchen or food areas only
Blue = general purpose cleaning
Slide 31DEDY WIJAYANTO
32. Apply cleaning techniques to food
service areas
All items, equipment and surfaces used to prepare, store,
service or process food must be:
• Cleaned and sanitised:
Between high risk and cooked or
ready-to-eat food
After each service session
At least every 4 hours if in
constant use
Slide 32DEDY WIJAYANTO
33. Apply cleaning techniques to food
service areas
You may need to clean and sanitise:
• Crockery, cutlery and glassware
• General kitchen utensils
• Food preparation, storage, display and
service equipment
• Cooking items
• Food containers
• Rubbish bins
Slide 33DEDY WIJAYANTO
34. Apply cleaning techniques to food
service areas
In relation to cleaning and sanitising food areas and items:
• Obtain workplace training
• Cover exposed food
• Wash hands after cleaning and before
handling food items
• Clean food surfaces
(Continued)
Slide 34DEDY WIJAYANTO
35. Apply cleaning techniques to food
service areas
• Use nominated cloths or paper towels for cleaning your
hands, and for spills
• Store cleaned items to keep them clean
• Clean low risk areas and items before
high risk
• Do not use food containers for storing
or measuring cleaning chemicals
(Continued)
Slide 35DEDY WIJAYANTO
36. Apply cleaning techniques to food
service areas
• Store food and cleaning chemicals separately
• Clean up spills straight away
• Do not re-use single-use items
• Follow requirements of any applicable
Food safety Plans
Slide 36DEDY WIJAYANTO
37. Apply cleaning techniques to food
service areas
Accepted process for washing and sanitising crockery and
cutlery:
• Remove visible food
• Rinse
• Wash with detergent
• Rinse
• Sanitise
• Rinse
• Air dry
Slide 37DEDY WIJAYANTO
38. Apply cleaning techniques to food
service areas
Machine washing of crockery and cutlery:
• Scrape and rinse
• Stack in correct tray or rack
• Wash – min. 60 seconds at min. 66°C
• Rinse – min. 10 seconds at min. 77°C
Slide 38DEDY WIJAYANTO
39. Apply cleaning techniques to food
service areas
When using double-bowl sinks to clean and sanitise:
• One bowl with water and detergent at 45°C for washing
• Second bowl with clean water at min. 77°C
• Sanitise by leaving items in second bowl for min. 3 minutes
• Have thermometer on hand to test water temperatures
• Air dry
Slide 39DEDY WIJAYANTO
40. Identify equipment and items requiring
maintenance and report them
When cleaning always look for items requiring service or
maintenance – faults or problems are usually caused by:
• Breakdowns
• Damage
Slide 40DEDY WIJAYANTO
41. Identify equipment and items requiring
maintenance and report them
Items require attention when there are:
• Frayed electrical cords and bare wires
• Internal mechanical problems
• Smoke or burning smells
(Continued)
Slide 41DEDY WIJAYANTO
42. Identify equipment and items requiring
maintenance and report them
• Leaking items
• Those with broken handles or accessories
• Items which are ‘worn and torn’
• Those which have reached their
scheduled time for service or
preventative maintenance
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43. Identify equipment and items requiring
maintenance and report them
Problems can be identified by:
• Sight
• Hearing
• Smell
• Being told by others
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44. Identify equipment and items requiring
maintenance and report them
When a problem with equipment is identified:
• Fix it
or
• Report it
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45. Identify equipment and items requiring
maintenance and report them
If an item of equipment cannot be fixed:
• Stop using it
• Take it out of service
• Tag it as ‘Out of Service’
• Remove and store it
• Report it
Slide 45DEDY WIJAYANTO
46. Identify equipment and items requiring
maintenance and report them
Report items requiring maintenance to:
• Supervisor
• Manager
• Owner
• Maintenance department
Slide 46DEDY WIJAYANTO
47. Identify equipment and items requiring
maintenance and report them
Ways to report items requiring maintenance:
• Verbal report
• In writing – form or report
Slide 47DEDY WIJAYANTO
48. Identify unusual, suspicious or
unruly behaviour and report it
Always be alert to guests whose behaviour is unusual,
suspicious or unruly:
• Never intervene
• Never put your self in harm’s way
• Report it
Slide 48DEDY WIJAYANTO
49. Identify unusual, suspicious or
unruly behaviour and report it
Be alert for the following:
• People found in places they should not be
• Intoxicated or disorderly people
• Loiterers
(Continued)
Slide 49DEDY WIJAYANTO
50. Identify unusual, suspicious or
unruly behaviour and report it
• Barred customers
• Under-age people
• Known vagrants
• Undesirables
• Anyone engaging in intimidating or
anti-social behaviour
• Anyone breaching ‘house rules’
Slide 50DEDY WIJAYANTO
51. Identify unusual, suspicious or
unruly behaviour and report it
Keys when reporting unusual, suspicious or unruly
behavior are:
• Never intervene
• Report it quickly
• Provide full details
Slide 51DEDY WIJAYANTO
52. Use appropriate interpersonal skills
when cleaning and tidying F & B areas
Interpersonal skills to apply when cleaning and tidying
include:
• Greeting guests
• Farewelling guests
• Providing product knowledge
• Providing venue-specific advice and
information
(Continued)
Slide 52DEDY WIJAYANTO
53. Use appropriate interpersonal skills
when cleaning and tidying F & B areas
• Selling skills
• Assisting guests
• Arranging for extra help
Slide 53DEDY WIJAYANTO
54. Use appropriate interpersonal skills
when cleaning and tidying F & B areas
Applying appropriate interpersonal skills is important to:
• Meet guest expectations
• Respect guests
• Demonstrate customer focus
• Encourage repeat business
• Optimise guest experience
Slide 54DEDY WIJAYANTO
55. Summary – Element 1
When cleaning and tidying food and beverage service
areas:
• Ensure you know the areas and items to be cleaned tidied
• Learn the internal policies and procedures of the workplace
which relate to cleaning and tidying
• Observe the need to cause minimum
disruption to patrons during cleaning
and tidying
(Continued)
Slide 55DEDY WIJAYANTO
56. Summary – Element 1
• Consult with other staff prior to cleaning/tidying
• Use common sense about what to do and when to do it, or
not do it
• Follow manufacturer’s instructions when using chemicals
and cleaning agents
(Continued)
Slide 56DEDY WIJAYANTO
57. Summary – Element 1
• Follow internal directions and SOPs when cleaning items
• Realise beverages are regarded as ‘food’ for the purpose of
food safety
• Use cleaning items, materials and
techniques as designated and approved
by the venue
(Continued)
Slide 57DEDY WIJAYANTO
58. Summary – Element 1
• Be aware of the possibility of faulty equipment when
cleaning and tidying and report them
• Stay alert to unacceptable people or behaviour and report
them if detected
• Ensure appropriate interpersonal skills are applied with all
guests at all times when undertaking cleaning and tidying
duties
Slide 58DEDY WIJAYANTO
59. Element 2 - Provide support to
staff
Performance Criteria for this Element are:
• Deliver assistance to food service staff
• Deliver assistance to beverage service staff
• Deliver assistance to other staff, as required
Slide 59DEDY WIJAYANTO
60. Deliver assistance to food service
staff
You may need to help other staff as you work:
• Food and beverage waiters
• Other staff
Staff = ‘Internal guests’
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61. Deliver assistance to food service
staff
In relation to helping other staff:
• Use your initiative
• Clarify requests for help
• Meet necessary timelines
• Do all that is asked – not just part of it
• Ask if further help is required
Slide 61DEDY WIJAYANTO
62. Deliver assistance to food service
staff
Assistance required by food service staff:
• Varies between venues and types of outlets
• Can depend on the food served
• Differs based on service styles:
Buffet
Plated service
Gueridon service
Silver service
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63. Deliver assistance to food service
staff
Assistance to food service staff may include:
• Fetching and carrying:
Service wear
Crockery
Cutlery
Service trays
(Continued)
Slide 63DEDY WIJAYANTO
64. Deliver assistance to food service
staff
• Clearing tables of:
Items in excess or no longer required
Items dropped on floor
Used items
Accoutrements
(Continued)
Slide 64DEDY WIJAYANTO
65. Deliver assistance to food service
staff
• Cleaning tables
• Emptying ash trays
• Re-supplying waiter station and hot boxes
(Continued)
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66. Deliver assistance to food service
staff
• Re-setting tables
• Providing general busboy duties
• Supplying linen
(Continued)
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67. Deliver assistance to food service
staff
• Maintaining service trolleys
• Washing items needed for immediate re-use
• Cleaning spills, accidents and breakages
Slide 67DEDY WIJAYANTO
68. Deliver assistance to beverage
service staff
Assistance to beverage service staff may include:
• Fetching and carrying
• Clearing and cleaning tables
• Re-supplying stock behind bar
(Continued)
Slide 68DEDY WIJAYANTO
69. Deliver assistance to beverage
service staff
• Monitoring and maintaining floor displays
• Re-laying glassware
• Servicing trolleys used by beverage
service staff
(Continued)
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70. Deliver assistance to beverage
service staff
• Removing and washing glasses
• Clearing spills, accidents and breakages
• Taking drink orders
(Continued)
Slide 70DEDY WIJAYANTO
71. Deliver assistance to beverage
service staff
• Accepting payment
• Supplying linen
Slide 71DEDY WIJAYANTO
72. Deliver assistance to other staff as
required
Assistance may need to be provided to:
• Front office
• Housekeeping
• Kitchen
• Banquet
• Concierge and bell services
• Cellar staff
• Cleaners
Slide 72DEDY WIJAYANTO
73. Deliver assistance to other staff as
required
You may be required to provide general assistance such
as:
• General help to guests – whatever is needed
• Back-filling staff
• Providing change
• Moving stock
• Receiving deliveries into
venues or departments
Slide 73DEDY WIJAYANTO
74. Deliver assistance to other staff as
required
Assistance may involve:
• Helping Front Office:
Delivering messages and packages
Paging guests
Assisting arriving and departing
guests; individuals and /groups
(Continued)
Slide 74DEDY WIJAYANTO
75. Deliver assistance to other staff as
required
• Assisting Housekeeping:
Fetching and carrying
Re-supplying trolleys
Lifting and moving items
Performing basic cleaning
(Continued)
Slide 75DEDY WIJAYANTO
76. Deliver assistance to other staff as
required
• Providing support for kitchens:
Washing cutlery, crockery, pots and pans
Accepting deliveries
Storing stock
Preparing food
Removing rubbish
Cleaning
(Continued)
Slide 76DEDY WIJAYANTO
77. Deliver assistance to other staff as
required
• Supporting concierge and bell services:
Carrying and collecting guest luggage
Storing and retrieving guest luggage
Providing information
Helping guests on arrival and departure
with transport and luggage
(Continued)
Slide 77DEDY WIJAYANTO
78. Deliver assistance to other staff as
required
• Working with Banquet department:
Cleaning
Moving furniture
Setting up activities
Setting tables
Fetching and carrying
Taking down activities
(Continued)
Slide 78DEDY WIJAYANTO
79. Deliver assistance to other staff as
required
• Helping Room Service staff:
Setting up trays and trolleys
Obtaining items ordered by guests
Carrying and transporting
Helping with Room Service
Collecting used items
Cleaning and washing
(Continued)
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80. Deliver assistance to other staff as
required
• Helping cellar staff:
Assisting with inwards deliveries
Moving stock
Delivering goods to departments
(Continued)
Slide 80DEDY WIJAYANTO
81. Deliver assistance to other staff as
required
• Supporting cleaning staff:
Spot cleaning
Fetching and carrying
Erecting safety warning signs
Working under direction
Slide 81DEDY WIJAYANTO
82. Summary – Element 2
When providing support to staff:
• Adopt the view other staff are ‘internal customers’
• Make sure you determine exactly what they want
• Ask questions to clarify requirements
(Continued)
Slide 82DEDY WIJAYANTO
83. Summary – Element 2
• Try to anticipate needs and offer help without waiting to be
asked
• Realise assistance may be needed by food service staff,
beverage service staff and other members of staff across the
entire venue
• Much assistance will require you to
undertake ‘fetching and carrying’ work as
well as general basic cleaning activities
(Continued)
Slide 83DEDY WIJAYANTO
84. Summary – Element 2
• Use your initiative
• Treat the need to assist others as a way of learning about the
industry and a method of gaining extra skills which will assist
in career progression
Slide 84DEDY WIJAYANTO
85. Element 3 - Clean and tidy public
areas
Performance Criteria for this Element are:
• Identify public areas and equipment/items that may
need to be cleaned
• Identify factors that may impact on delivery of cleaning
in public areas
• Apply cleaning and tidying techniques to
identified needs in public areas
(Continued)
Slide 85DEDY WIJAYANTO
86. Element 3 - Clean and tidy public
areas
• Identify equipment and items requiring maintenance
and report them
• Identify unusual, suspicious or unruly behaviour and report
it
• Use appropriate interpersonal skills when cleaning and
tidying public areas
Slide 86DEDY WIJAYANTO
87. Identify public areas and
equipment and items to be cleaned
Areas to be cleaned and tidied may include internal and
external areas:
• Foyer, lobby, reception
• Retail shops
• Corridors and hallways
• Library
• Business centre
(Continued)
Slide 87DEDY WIJAYANTO
88. Identify public areas and
equipment and items to be cleaned
• Car parks
• Walkways and paths
• Gardens, lawns and fountains
• Displays
• Poolside areas
• Ancillary areas to sporting and recreational
areas
Slide 88DEDY WIJAYANTO
89. Identify public areas and
equipment and items to be cleaned
Equipment and items to be cleaned and tidied in public
areas:
• Tables and chairs
• Service counters
• Newspaper racks
• Musical instruments
• Information and brochure displays
(Continued)
Slide 89DEDY WIJAYANTO
90. Identify public areas and
equipment and items to be cleaned
• Doors
• Windows
• Plants and planter boxes
• Walls and fittings
• Telephones
• Floors
• Toilets
Slide 90DEDY WIJAYANTO
91. Identify factors that may impact on
cleaning delivery in public areas
When cleaning and tidying public areas:
• Follow in-house cleaning schedules
• Minimise disruption to guests
• Factor in expected level of trade
(Continued)
Slide 91DEDY WIJAYANTO
92. Identify factors that may impact on
cleaning delivery in public areas
• Never jeopardise patron safety
• Take noise levels of cleaning activities into account
• Allow for maximum of movement for guests
• Use appropriate interpersonal skills
Slide 92DEDY WIJAYANTO
93. Apply cleaning and tidying techniques
to cleaning needs in public areas
Techniques for lobbies, foyers and reception areas:
• Spot cleaning
• Vacuuming
• Sweeping
• Mopping
• Litter removal
• Clearing
• Moving items which pose a risk
Slide 93DEDY WIJAYANTO
94. Apply cleaning and tidying techniques
to cleaning needs in public areas
Activities for cleaning and tidying shops or retail outlets:
• Removal of litter
• Spot cleaning
• Sweeping
• Vacuuming
• Mopping
• Dealing with spills/accidents
Slide 94DEDY WIJAYANTO
95. Apply cleaning/tidying techniques
to cleaning needs in public areas
Activities for cleaning and tidying outside areas:
• Tidying poolside areas
• Removing towels
• Clearing glasses and other items
• Picking up litter
(Continued)
Slide 95DEDY WIJAYANTO
96. Apply cleaning and tidying techniques
to cleaning needs in public areas
• Removing rubbish and debris from car parks and
driveways
• Sweeping footpaths and similar
• Cleaning up spills and breakages
• Hosing
• Tidying sports and related areas
Slide 96DEDY WIJAYANTO
97. Identify and report equipment and
items requiring maintenance
You can identify items requiring attention and maintenance
in public areas through:
• Sense of sight – looking
• Sense of listening – hearing
• Sense of smell
Slide 97DEDY WIJAYANTO
98. Identify and report equipment and
items requiring maintenance
When you identify something requiring maintenance:
• Fix it, or report it
If you cannot fix it:
• Turn it off
• Stop using it
• Report it
Slide 98DEDY WIJAYANTO
99. Identify and report equipment and
items requiring maintenance
Reporting may be undertaken:
• Verbally
and or
• In writing
Slide 99DEDY WIJAYANTO
100. Identify and report unusual,
suspicious or unruly behaviour
Be alert to the following when cleaning and tidying public
areas:
• People who are where they have no right to be
• Drunken or disorderly people
• Loiterers
(Continued)
Slide 100DEDY WIJAYANTO
101. Identify and report unusual,
suspicious or unruly behaviour
• Barred customers
• Unaccompanied minors
• Known vagrants and undesirables
• Anyone engaging in unacceptable or
anti-social behaviour
• Anyone breaching ‘house rules’
Slide 101DEDY WIJAYANTO
102. Identify and report unusual,
suspicious or unruly behaviour
Also pay attention to:
• Screening requirements for guests entering the venue
• Unaccompanied items or luggage
Slide 102DEDY WIJAYANTO
103. Identify and report unusual,
suspicious or unruly behaviour
Keys in reporting unusual, suspicious or unruly behaviour:
• Never intervene
• Report quickly
• Give details – where; how many; what is
happening; why you are concerned
Slide 103DEDY WIJAYANTO
104. Use appropriate interpersonal skills
when cleaning and tidying public
areas
Do the following when cleaning and tidying public areas:
• Greet and farewell guests
• Provide venue and local information
• Assist in any way
• Arrange for extra assistance
Slide 104DEDY WIJAYANTO
105. Summary – Element 3
When cleaning and tidying public areas:
• Make sure you identify the areas and items to be cleaned
and tidied
• Determine relevant factors which impact on the cleaning and
tidying of public areas especially in terms of guest comfort
and convenience
• Use appropriate techniques to clean and tidy
areas and equipment/items
(Continued)
Slide 105DEDY WIJAYANTO
106. Summary – Element 3
• Realise guests must take priority over cleaning and tidying
• Look for items. furniture and equipment which need to be
maintained or serviced while cleaning and tidying areas and
items
• Use your senses to identify items
requiring attention
(Continued)
Slide 106DEDY WIJAYANTO
107. Summary – Element 3
• Take immediate action to address items requiring attention –
never ignore them
• Look for suspicious, unusual or unruly guests while cleaning
and tidying
• Report any guests who present a concern or a potential issue
(Continued)
Slide 107DEDY WIJAYANTO
108. Summary – Element 3
• Be alert to anything indicating a security risk
• Apply appropriate interpersonal skills
Slide 108DEDY WIJAYANTO