Module 3
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The document provides training information for cleaning procedures as part of a franchise training module. It discusses cleaning kitchen and cafeteria areas, including putting on protective equipment, removing trash, cleaning surfaces, appliances, walls and tables with the appropriate chemicals and equipment. Recommended scheduled cleaning is nightly, checking the specific cleaning contract for scope of work. Chemicals and equipment needed are listed for effective cleaning.
Module 3
- 1. Welcome to Unit Franchisee Training Alan Diaz Business Coach Module 3 Cleaning the Jan-Pro Way
- 2. Jan-Pro Introductions Tell us: Your Name. Where your business will be located. What made you choose Jan-Pro as your business partner.
- 3. Module 2 Recap Franchise Owners duties & responsibilities Importance of the Cleaning Schedule to driving our cleaning process at the client locations Chemicals and Equipment used during the cleaning process Procedural Tasks involved in cleaning the General Office area Importance of the Job Aid card as a quick reference guide for employees We learned the :
- 4. Module 3: Cleaning the Jan-Pro Way Session Objectives By the end of this session, you will be able to: State the Jan-Pro approach and process for handling customer issues and complaints. Describe the type of hard floors and carpet that will be most common. Identify stain removal techniques key to carpet maintenance. State the steps for the main cleaning tasks that they or their employees will engage in when cleaning Restrooms, Kitchens, & Shops and Production. Cite the most efficient order that tasks should be completed when cleaning room-by-room.
- 5. Module 3: Cleaning the Jan-Pro Way Training Manual Sections Module 3 Cleaning the Jan-Pro Way Room-by-Room Procedures Procedural Tasks Job Aid Cards New Unit Franchisee Training Manual Jan-Pro International, Inc.
- 6. Room Area-Kitchen/Cafeteria Purpose: Provide specific services your client is paying for at a level of quality that is acceptable Maintain the quality of services outlined in the Cleaning Schedule
- 7. Cleaning Overview: Kitchens can be difficult if not thoroughly defined in the Cleaning Contract. The customer might expect to have the dishes washed everyday but its not in the contract. Make sure expectations are clear
- 8. Recommended Scheduled Cleaning : Nightly: Check Cleaning Schedule for scope of work
- 9. Chemicals Needed: Glass Cleaner Multi-surface cleaner Disinfectant Degreaser Polish Carpet spotter Neutral floor cleaner
- 10. 油 Equipment Needed: Wet Floor sign Gloves, goggles Telescoping dusting tool Microfiber cloths (Red, Blue, Green, Yellow) 1 putty knife or scraper Dust mop Scrub brush Flat mop/wet mop Bucket and wringer Dust pan & broom Brute and caddy Backpack vacuum
- 11. Step-by-Step Procedure: Put on Personal Protective equipment: goggles and gloves Remove trash and recyclables daily When garbage can is empty, clean its interior and exterior with disinfectant and scrub brush Wipe the outside clean and dry Reline with plastic liner and return to location Check around vending machines Clean and disinfect all hard surfaces: tables, countertops, etc. Clean appliances: (microwaves, coffee stations) if required Wash walls. Grease often accumulates on kitchen walls Clean tables and chairs with disinfectant