HOUSEKEEPING DEPARTMENT

The primary function of the housekeeping department is, of course, the cleaning and daily maintenance of the areas under its supervision since it concerns with the proper upkeep of the structure, fittings and furnitures which could be the number one reason for a guests returning to the hotel or not. It is the only department with legitimate entry to every area of the hotel; and maintenance regular liaison with every other department head. No other department can function properly without housekeeping services. It is therefore necessary to have aware that every department and function depends on each other to effective operation. In a hotel there is also head and personnel. The most powerful position in housekeeping is the Executive Housekeeper/Head Housekeeper, the basic function of this is the one who directs institutional housekeeping program to ensure, clean, orderly and attractive conditions of the establishment. The Assistant Housekeeper is the one who coordinates the activities of the Executive Housekeeper to ensure that uniform operational practices are followed and in conformity with department practices. The Floor Supervisor

is the responsible for supervising activities of Room boys/Chamber maids to ensure clean, orderly, attractive and well-maintained guests rooms, hallways, corridors and service areas. The Room boys/Chamber maids/Room attendant is responsible for keeping guests rooms and surrounding areas in clean, orderly, and well-maintained condition. The Public Areas Supervisor is responsible for supervising and coordinating the activities of the housemen to ensure clean, orderly, and attractive hotel premises, particularly function rooms, offices and public areas. The role of Houseman is responsible for maintaining the cleanliness and orderliness of function rooms, mens rooms, offices, mens locker and other public areas not covered by the room boy/chamber maids, steward are gardeners. The Powder Room for girls are the one who is responsible for maintaining the cleanliness and orderliness of powder and ladies locker room. The gardener is the one who is responsible for the maintenance and the general upkeep of all plants for the guests floors and public areas surrounding the hotel. The Linen Supervisors is the responsible for supervising and participating in the activities of Linen room attendants, seamstress and tailors in storing, maintenance and issuing of hotel Linens uniforms. The Reliever is the one who is responsible for relieving and performing the duties of valet Runner, telephone, clerks and Linen Attendants on their day off. The Seamstress/Tailor is responsible for altering or

mending uniforms, Linens and guest clothing. The Linen Room Attendants are responsible for stores, issues, collects and inventories bed and table linen and uniforms to maintain supplies in establishments such as the hotel. The Laundry Supervisor is responsible for supervising and participating in the activities of the personnel. Laundry Operators is responsible in sorting, washing and dry cleaning hotel Linen, staff uniform items. In the housekeeping staff who wishes to improve must attain certain standards. The following are the elements that will help achieve the Standards. The knowledge of Housekeeping staff should have a sufficient knowledge and skills of the different procedures in maintaining cleanliness in the hotel. Punctuality is vital. A housekeeping staff who is continually late for duty shows his lack of interest in his work and his lack of respect to management and his supervisors reporting on or before schedules give the employee more time for endorsements of the job to be done and thus avoids problems while on duty. The housekeeping staff should know by heart the types of rooms, facilities, and services offered by the properly, other forms of entertainments available, and the surrounding community so that if there are inquiries from guests he can always be of assistance. The housekeeping staff must be tactful, good humoured, courteous, and of even. They must converse with the customer in a pleasing and well spoken.

The ability to smile at the right time shows that the employee is willing to the needs of the guests. The housekeeping staff should anticipates the guests needs or goes beyond the expectations and wishes. Remembering guest names(repeat guests) is an asset of any housekeeping. Guest feel important when people remember them and offer a gesture of name, they feel more at home when they know that everyone are familiar of. Honesty is one virtue of the housekeeping staff should possess for they are in contact with guests and their belongings (ASEANTA:Hk).

SECTION OF THE HOUSEKEEPING DEPARTMENTFloor/Guest rooms areas Guest room are simply yet functional and offer panaturmiod viewer of stunning. The floor area ratio are use toning to limit the amount of consuming the entire allowable area in one floor. Includes suites, hallways on floors, elevator landings and other private areas of hotel floor.

Public areas Is the part of the tembase and transtation memory that all users have access to and which contain the term and segments that each company has seeded for publication. The lobby, lounging areas-dining areas, an outdoor gardens and swimming pools, functions rooms. Linen Supply Section Linen Supply Services in the activity of providing customer with the supply cleaning linen. Includes the linen storeroom and seamstress/tailor section. Laundry and Dry Cleaning Dry cleaning is any cleaning process for clothing, textilor using a chemical solvent rather than water. Includes the washing and ironing section of hotel Linens and employees uniforms. Repair and Maintenance Is fixing any sort of mechanical or electrical device should it become out of order or broken known as repair, unscheduled or maintenance. Include the upholstery, loch smith, and painting shops.

Function of the Housekeeping Department

Cleaning and Maintenance The primary function of the housekeeping department is the cleaning and usually maintenance of the areas under its supervision. Employee Training The housekeeping department has the largest number of employees in the hotel. Generally refers to programs that provide workers w/ information have skills or professional development opportunities. Supplies and Equipment Involves the requisitioning, storage, and control of the many operation supplies required for the daily routine of the department. All should be inventoried, kept under lock and when not in use and wherever possible assigned in a specific employee which assumes the responsibility for the safety and condition of these things.

Paperwork Is generally term to the many diff. forms invoices, list resumes and work that needs completing in every business. The numbers of employees involved, the area they covers the hotel the necessity of scheduling the number needed each day in direct relation of occupancy.

ACTIVITIES IN THE HOUSEKEEPING DEPARTMENT

Inspection of the bedroom and bathrooms a. conditions of the rooms and fixtures b. furnitures and accessories. This is the responsibility of the room-in-charge/inspector after the room attendants. a. Clean up the room before selling. b. Care and storage of carpets

This is the responsibility of the chamber maid and room attendants to maintain the good condition and wellcleaned. a. Control of furnishing fabrics Responsibility from maintenance department a. Upkeep of the furniture store and general

HOUSEKEEPING STOREResponsibility of the housekeeping supervisor, because they are the one who make the budget, all the supplies and furnitures and fixture in Housekeeping. The Housekeeping Office is the brain of the whole housekeeping department. The Housekeeping Personnel report to the Housekeeping Office uniformed and on time.

QUESTIONS:I. Identification

The primary function of this department is to maintain the hotels cleanliness. Is the one who directs institutional housekeeping program to ensure clean, orderly and attractive condition of the establishments. The one who will reports to the Floor Supervisors. Is responsible for supervising and coordinating the activities of the housemen to ensure clean, orderly and attractive hotel premises, particularly function rooms, offices and public areas. Is the one who will reports to the Public Area Supervisor. Responsible for maintaining the cleanliness and orderliness of powder and ladies locker room. He takes care of maintenance and upkeep of plants in public areas assigned to him. Responsible for supervising and participating in the activities of Linen Room Attendant, Seamstress, and

tailors in storing, maintaining and issuing of hotel linen uniforms.

He or She reports to the Linen Supervisors. Responsible for altering and mending uniforms, Linens and guest clothing. Its the brain of the whole housekeeping department.

II. Enumeration

Sections of the Housekeeping Department Functions of the Housekeeping Department

ANSWER KEY !!! I.

Housekeeping Department Executive Housekeeper Room boy/Chamber maid/Room attendant Public Area Supervisor Houseman Powder Room Girls Gardener Linen Supervisors The liever Seamstress/Tailor Housekeeping Office

II. A.

Floor/Guest Rooms Areas Public Areas Linen Supply Section Laundry and Dry Cleaning Repair and Maintenance

B.

Cleaning and Maintenance Employees Training Supplies and Equipments Paperwork

Potentially Hazardous Food is a term used by food safety organizations to classify foods that require time-temperature control to keep them safe for human consumption. A PHF is a food that: Contains moisture usually regarded as a water activity greater than 0.85 Contains Protein Is neutral to slightly acidic typically having a pH between 4.6 and 7.5

The US Food and Drug Administration (FDA) Food Code identifies the following examples of PHFs. Meat (beef, pork, lamb) Poultry (chicken, turkey, duck) Fish Shellfish and crustaceans Eggs (except those treated to eliminate Salmonella) Milk and Dairy Products

Heat-treated plant food (cooked rice, beans, or vegetables) Baked Potatoes Certain synthetic ingredients Mushrooms Raw Sprouts Tofu and soy-protein foods Untreated garlic and oil mixtures

Since these food can harbour pathogenic microorganisms and permit their growth or the production of toxins, special care must be taken to keep them out of the temperature danger zone for as long as possible. Time is another factor that can be controlled to minimize the chances of pathogenic outbreaks. Things such as salts, sugars, and brine solutions can be used to alter the moisture of acidity of PHFs to make them more shelf stable and were especially popular prior to refrigeration technology. A HACCP is a more modern approach to food safety in PHFs, especially as they relate to the food service industry. In Australia, Food Standards Australian New Zealand (FSANZ) defines potentially hazardous

food to mean food that has to be kept at certain temperatures to minimize the growth of any pathogenic microorganisms that may be present in the food or to prevent the formation of toxins in the food.

Under Australian regulations, the following are examples of potentially hazardous foods; Raw and cooked meat or foods containing meat, such as casseroles, curries and lasagne; Dairy products, for example, milk, custard and dairy based desserts; Seafood (excluding live seafood); Processed fruits and vegetables, for example, salads; Cooked rice and pasta; Foods containing eggs, beans, nuts or other protein rich foods, such as quiche and soy products;

CEBU TECHNOLOGICAL UNIVERSITY BSHM-I AA

MEMBERZ:AGORDO, CHRISTY JANE V. CANTARONA, RICA CAPAIT, JENNIFER CRUZ, RALPH JOSEPH

SUBMITTED TO:

MS. SUGAROL, MARIDEL B.

SOURCE

BOOK : Introduction Hotel and Restaurant Management

AUTHOR : Prof. Maria Gypsy Bohol