HOUSEKEEPING. FINAL YEAR SEM SIXTH FOR EASY UNDERSTANDING OF DEPARTMENT

HOTEL HOUSEKEEPING DEPARTMENT

1. Planning housekeeping department By : charu (2241112063) gaurav kumar pathak(2241112081)

2. Scope Step1 : Divison of work document Step 2 : Area inventory list Step 3 : Frequency schedule Step 4 : Performance standards Step 5 : Productivity standards Step 6 : Equipment and operating supply inventory level determining the par levels Step 7 : Work schedules

3. Division of work document

4. Division of work document: A document that lists all the guest and employee areas of the hotel property and delegates responsibility for the cleaning and maintaining of each area. This Photo by Unknown Author is licensed under CC BY-ND

5. Division of work document Identifies the area of housekeeping department. Important for newly open property. List of all the guest and employee areas & division of work documented. Which Employee responsible for cleaning each area.

6. Area inventory list Once the division of work document is finalized, the executive housekeeper needs to concentrate on the areas that are her/his department's responsibility. The next important planning task is to prepare a list of all items and surfaces within a particular area that require the attention of housekeeping personnel. The more detailed the list , the more efficient the cleaning and maintenance of the area will be. It also aid supervision. Separate area inventory list need to be made for all areas that the department is responsible for.

7. Sr. no. particular Quantity Surface Remarks 1 Table 6 Stainless steel 2 chair 20 Plastic 3 Newspaper stand 1 Metal 4 Wind chimes 4 Wood & Metal 5 fans 6 plastic 6 7 Area inventory list ( gazibo )

8. Frequency schedules A schedule that indicates how often the item listed in area inventory lists are to be cleaned or maintained. the frequency of cleaning is directly related to the type and amount of soiling expected in the area or on the item to be cleaned . It divides the cleaning and maintenance task into daily , weekly, monthly or periodic tasks. The higher the standards of cleanliness and hygiene sought the more frequent the cleaning needed.

9. Sr.no Particular frequency surface Cleaning agent Method 1. Table 2/D Stainless steel Mild Detergent solution Wiping /dusting 2. Chair 2/D Plastic Wiping /dusting 3. Newspaper stand 1/D Metal Wiping /dusting 4. Fans 1/W plastic Wiping /dusting 5. Wash basin 1/D ceramic R2 Scrubing 6. 7. Frequency schedule

10. Performance standards

11. Productivity standard:

12. Equipment and operating supply inventory level The executive housekeeper must ensure that the employees have the necessary material resources to carry out their tasks.

13. Determining the par levels: ‘par’ here refers to the standard quantity of each inventoried item that must be on hand to support daily , routine daily , routine housekeeping operations. Minimum quantity = lead-time quantity + safety stock level

14. Work schedules: A document that lists the actual tasks to be carried out by an employee in a particular shift and time frame within which to complete each task. For guestroom cleaning , the executive housekeeper should schedule GRAs by giving each of them room sections of 15-16 guestrooms reasonably contiguous to each other. In case of team staffing , 30-35 guestrooms contiguous to each other can be assigned.

15. CHARU – 2241112063 GAURAV KUMAR PATHAK - 2241112081