Guesthouse Support Staff Essentials

Course code: FS137

Everything your guesthouse team does in a day, done safely and done well.

An interactive, self-paced online course for guesthouse, B&B and small-hotel staff. Learners explore illustrated scenes, watch animated scenarios, sort, match and put steps in order, then answer picture-based quizzes. Built from the ASC Guesthouse Support Staff learner manual (GHT01-00).

Who it is for

Guesthouse owners and managers, front desk and reservations staff, housekeepers, breakfast and kitchen staff, and maintenance or handyman staff.

What the course covers

• Room 1 · Safe breakfasts: hazards, temperatures, handwashing, and when staff may not handle food (R638)
• Room 2 · The guest journey: inquiries, check-in, house policies, breakfast service and check-out
• Room 3 · When things go wrong: spotting problems early, complaints, apologies and difficult guests
• Room 4 · Room turnaround: cleaning sequence, bed and bathroom standards, linen par levels
• Room 5 · Stock, chemicals and lost property: first in first out, SDS, spills, and returning guests’ items
• Room 6 · Repairs and upkeep: prioritising faults, tool and ladder safety, when to call a professional
• Room 7 · Privacy, safety and security: confidential guest information, room entry, fire and security checks

How it works

Seven interactive modules of 35 to 50 minutes each, about 7 hours in total, quizzes included. You cannot skip ahead: each lesson’s Mark as Complete unlocks only when every activity in it is done, and each lesson and quiz opens when the one before it is complete. Each module ends with a 15-question quiz drawn from a bank of 25 that tests the detail in the lesson (70% to pass). A 30-question final assessment drawn from a bank of over 100 questions (70% to pass) closes the course and unlocks a QR-verified ASC certificate of achievement.

The final assessment is proctored. You need a device with a working camera and microphone, and a quiet place to write it. Copying and pasting are blocked, and the recording is reviewed before your certificate is released.

This is a non-accredited short course. Module 1 builds food safety awareness; staff who prepare food should also complete Basic Food Safety Practices for Food Handlers for their R638 training records.