HOUSEKEEPING ORGANIZATION

The word House-keeping refers to the upkeep and maintenance of cleanliness and order in a house or a lodging establishment such as inn, hotel, apartel, condominium, resort, dormitory or a hospital. a housekeeping is one who is responsible for administering housekeeping maintenance and for insuring that everything is in order. She sees to it that occupants are comfortable, safe, and protected from disease-causing bacteria.

Types of Housekeeping
1.

Domestic Housekeeping refers to

housekeeping maintenance in a house. It covers bedrooms, kitchen, dining, receiving area, grounds and the surrounding areas within the house. The lady of the house, usually the wife/mother or caretaker acts as the head housekeeper and is responsible for keeping the household in proper order. She sees to it that the rooms are clean and polished and that linen are properly washed, pressed and safely stored. She also manages food preparation and dining service. 2. Institutional Housekeeping applies to housekeeping maintenance in commercial lodging establishments like hotels, resort, inns, and apartels.

Institutional Housekeeping usually covers the following areas:

Guest rooms Hallways and corridors Lobby Public rooms and restaurants Offices Stairways Windows Stores, concessionaire shop. Grounds Linen and Laundry area It does not include the kitchen and dining areas since these are handled by the Food and Beverage Section.

Scope of housekeeping maintenance

The responsibly of the housekeeping include the following; 1. Guestrooms, which cover task like; Maintaining cleanliness and orderliness in the guestroom Furnishing the room with the necessary amenities and supplies such as bed, linen, appliances etc Keeping the area free of safety hazards 2. Providing Linen/Laundry service such as; Collecting and delivery laundry items for house guests or in house occupants Washing, drying, ironing guest laundry as well as linens used in banquet functions, food service and guestroom Mending service 3. Repair and inventory of employees uniforms 4. Cleaning and maintenance of fixtures and facilities like furniture and appliances 5. Provision of special service like polishing shoes etc

Housekeeping Organization
When there are many rooms and areas to be cleaned and maintained, the Housekeeping Department shall set up a Section for Rooms Maintenance another one for Public areas and a separate section for Linen and Laundry Service. Each section is headed by a section head like a Head Houseman for Public Area rooms keeping supervisor for guestrooms maintenance and a Linen and Laundry supervisor for the linen and laundry service. This department usually falls under the Rooms Division and is headed by an Executive Housekeeper. This division of labor is illustrated in the Organizational Chart in figure below. In smaller Establishments with fewer guestrooms and public areas to be serviced, The Housekeeping Unit may just be a small section instead of a department, headed by Housekeeping supervisor, assisted by an assistant Housekeeper Who takes over in case in case the supervisor is not around. All housekeeping staff report directly to the Housekeeping supervisor.

CLEANING SUPPLIES AND PROCEDURE

Good housekeeping requires very through cleaning. Being clean means the absence of visible dirt. Some critical areas and guest amenities should not only be cleaned. They have to be sanitized. By sanitizing, all germs and bacteria are killed through the use of sanitizing chemicals such as disinfectants or by hot steam as used in dishwashing and laundry. With a sanitized environment houseguests and occupant are protected from possible diseases the critical areas that must be sanitized are those that come into direct contact with the body such as toilets, toilet bowls, urinals, and lavatories. It also includes amenities like towels, linen used for beddings, glasses and table wares. For a through cleaning, the hotel, lodging house or any building must be equipped with appropriate clearing and sanitizing equipment, tools and supplies

Cleaning Equipment
1. Vacuum

Proper Use and Maintenance

It is used to eliminate loose soil and dust particles from carpet surfaces, upholstered furniture and even hard surfaces.Dust bags must be emptied daily.After using, roll back the wire neatly on the back of the vacuum cleaner. Place it on one end of the trolley. To be used in scrubbing, stripping, and polishing hard floor surfaces and also vinyl, wood parquet, etc. Use the appropriate pad of scrubbing, stripping and polishing. Give the wax on the floor enough time to dry before polishing Used to pick-up dirt and particles from the carpet. Press the handle and push towards the dirt to vacuum sweep the carpet.

Cleaner

2.

Floor Polisher

3. Carpet

Sweeper

4. Hydro- Vacuum or Wet

and Dry

Vacuum
5. Carpet

It is an all purpose vacuum dry and wet surfaces. It is used also for absorbing water in the floor or wet surface. It is designed for dry foam shampooing of the carpets. It removes dirt that sticks to or penetrates into the carpet layer.Simply twist handgrip and move machine gently from one corner to the other. Used for stocking cleaning supplies and chemicals so as make cleaning easier and faster.

Extractor

6. Roomboys sart

or trolley

Cleaning Materials and Supplies Supplies

1. Scouring

Purpose Pads
Green: Scrubbing purposes onlyWhite: for cleaning painted surfaces, glass mirrors, marble and porcelain.

Proper Usage
Should not be used for painted surfaces, mirrors and glass panels. neither should it be used with scouring powderAlways make sure the pads are wet before using them.Wash and rinse after each use. Also rinse at the end of each day to insure that there is no soap left on the pads. Make sure that rubber strips are supple. Have replaced the moment it turns hard brittle. Clean the brittles of the broom after use and at the end of each shift.

2. Floor and Window

Squeegees

This is needed to remove excessive water from the surface and corners. It also speeds up the drying process This is needed to remove cobwebs in the ceiling.

3. Ceiling

Brooms

4. Oilers

To be applied in hinges of doors so as to prevent squeaking sounds from the door.

Use sparing. Once there is no squeaky sound, wipe excessive soil away as it an spill on floor or carpet and cause stain.

5. Tongs

To be used for picking up dirt and cigarette butts found on ashtray.

This is used to prevent the hands from getting into direct contact with the dirt that maybe source of bacterial contamination and disease. Container of wet garbage shall always be underlined with trash bags.Bags should be closely tied before it is disposed in order to avoid the spread of foul odor.

6. Trash

Bags

The plastic bag shall serve as under liner for garbage container so that the wet garbage does not penetrate into the corner of surfaces. Otherwise, wet garbage will cause foul odor and proliferation It is used for sweeping

7. Soft

Boom and Stick

Used soft broom for fine surfaces like floors; Stick broom for rough surfaces like grounds.

8. Sponges

To be used for cleaning fine surfaces.

Wash and rinse after use; give special rinse at the end of the day to make sure that there is no soap left in the pads.

9. Dusting Cloths

This is used for dusting wooden and painted parts.

Make sure the cloths are clean otherwise the dusty cloth will merely rub the dust unto the surface being dusted. Make sure the cloths are dry.

10. Cleaning Towel

It is used for drying bathroom walls and floor tiles after they are cleaned.
The cloth is used for polishing metal surfaces like bathroom fixture

11. Polishing Cloths

Use cloths that are made of fiber to be able to absorb the water left behind during the cleaning process.

12. Hand

Brushes

This brush is meant for Make sure that the brush is not brushing away dust from rough left immersed on the cleaning surfaces such as rattan, water for a long time. wickerwork, etc.It is also used for cleaning tiles.

13. Toilet

Bowl Brush

It is used for cleaning toilet bowls.

Toilet brush should be kept after use in the storeroom either in a holder or in a plastic bag hanging on one end of the trolley. Never leave the brush with other cleaning equipment as this may contain a lot of dirt and bacteria that will contaminate other cleaning materials.

14. Mop

with Mop Handle

To be used the manual floor Clean water must be retained in one bucket while dirty water has to be mopping.
Squeezed into another bucket.

15. Buckets

Buckets and mops are used for cleaning floors, walls and other parts of the building. Used for fumigation so as to eliminate pests and mosquitoes

Buckets must be emoted when the water is dirty. At the end of each shift, they must be emptied dried and cleaned. Parts must be lubricated from time to time Spray the area while windows and doors are close. Leave it closed for at least 15 minutes then open to allow vapors and bad smell to evaporate. Then remove dead mosquitoes.Wipe smooth surface after spraying to remove any oily film that settle on them, Use protected mask to cover the nose so

16. Insect Sprayer

CLEANING CHEMICALS
Supplies
1. Wood Polish

Purpose
To polish wood surface, leather and imitation insects, and pests.

Proper Usage
Spray it sparing and evenly on the surface.

2. Insecticides

To be used in fumigation In as much as the chemical is and to eliminate insects and toxic, avoid spraying unto food pests containers and food items. Remove food within the affected areas during the fumigation.

3. Methylated

Spirit

It is a chemical used for polishing all glass surfaces such as mirrors, windows etc.

This chemical is highly flammable and must never be used near fire or flame. It also has high degree of evaporation and should therefore be used in small- area sparing one at a time to avoid wastage.

4. Air

Freshener

To be sprayed in the room in order to remove foul odor in guestrooms, comfort rooms or any area with foul odor. Used to remove stain or spot carpets.

Use sparingly.

5. Carpet

stain Remover like

atomizer
6.

See procedures for spot removal.

Disinfectant like Lysol together with sprayer

It is used to disinfect the toilet, urinals, sink and other areas that are most vulnerable to bacterial contamination.

Dilution will depend on the degree of disinfection. The average is one cup of Lysol to a gallon of water.Pure Lysol maybe applied to urinals and toilet bowls since these areas already contain waterUse brush to clean and disinfect bowls and urinals then rinse afterwards. For other surfaces apply with cloth or mop, wipe surface, rinse and dry.When using Lysol in atomizer can, apply the chemical directly to the surface, wipe with damp cloth or wet brush, then rinse and dry.

7.

Metal Polish

To be used for polishing brush copper and metal surfaces.

Apply small amount on a cleaning towel and rub metal surfaces until the tarnish will disappear. Rinse immediately and remove left-over polish with hot water. Apply with a cleaning towel or scouring pad until the leftovers are removed. Then pat dry and polish the surface. Since the solution is highly concentrated, light spraying is sufficient to be able to economize.
Hands should not get into direct contact with the acid as this can cause skin irritant on. If the remains are thick, leave solution on the area for a few minutes or longer. Then Remove the remains with scraper or hard brush. Repeat until all cement or plasters are removed. Rinse thoroughly with water since any acid that remains on the surface may cause damage.Never mix

8.

Lacquer Paint Thinner

Use this chemical to remove lacquer or paint from hard surfaces

9.

Muriatic Acid

To be used only for removing cement or plastic remains from floors.This is not advisable for toilet bowls since it is very strong and it can damage the tiles.Dilution will depend on the thickness of cement or plastic remains.

10. Wax Stripper

Formulated to break up, loosen and strip off tough old waxes. Used to remove grease, oil, dirt carbon, ink, mildews, soils, and waxes.

See procedure for stripping.

11. Degreaser

See procedure of degreasing

12. Emulsion

wax

A buffable wax used for resilient floors like vinyl, linoleum, and rubber tile and for concrete floors and marble. A non- buffable wax that is highly recommend for wooden floors. A kerosene base wax used for wooden floors. For polishing stone floors, wood and resilient floors To expedite draining of clogs

See procedure for floor polishing.

13. Polymer Sealer

See polishing procedure.

14. Solvent Wax

See polishing procedures.

15. Paste Wax

16. Drain

Cleaners

General Rules in the Use of cleaning Equipment:

1. Check electrical appliances and equipment before use. Check if there are frayed wires, loose plugs and connections. Never use any appliances that are defective. 2. Handle equipment with care and make sure it does not bump on hard surfaces. 3. Clean and store equipment in their custodial room immediately after use. 4. Empty dust bags of dry vacuum cleaner before they overload and after each use. 5. Follow manufacturers operating instruction. 6. Schedule a regular check up of equipment to prevent serious breakdown. 7. To avoid electric shock or short circuit, do not expose equipment to rain orwater. Store them indoors to protect them from getting wet. Electrical equipment should never be used in wet surface.

Cleaning Standard
Tasks
1. Sweeping

Standard ( Expected Results)

All swept floors do not have dust streaks not show marks where dirt was picked up. No dirt left on corners, behind doors, under carpets or furniture. Water is used sparingly. Cleaning solutions are rinsed quickly and the floor is dried at once.

2. Mopping

3. Floor Cleaning

Swept or vacuumed, carpet is shampooed as necessary. Cemented or vinyl floor is scrubbed or polished. Floors are free of obstructions. Floor finishes are not allowed to build up in corner, baseboards or underneath furniture. Stripping and removal of old floor finish is done whenever necessary to avoid yellowing and build up in corners baseboards or under furniture.

4. Floor Finishing

5. Vacuuming

All carpeted areas/ upholsteries are kept clean, free of dust All spots are removed upon discovery.

6. Dusting

All surfaces are dust free. All corners are vacuumed. Window glasses do not have smudges not watermarks. Window frames and channels are free of dust.

7. Window Cleaning

8. Cleaning

Glass Panels,

Thoroughly cleaned, no visible streaks, scratches or spots.

Mirrors
9. Waste Disposal Garbage

Container

Emptied of trash, garbage, and dirt; disposed daily Cleaned as often as necessary. Containers are underlined with plastic.

10. Cleaning

of Ashtrays

Emptied of soil and cigarette butts, washed and wiped-dry

11. Cleaning

of drinking

Fountain

Kept clean and sanitary. Fixtures are wiped dry to avoid retention of water the causes watermarks.

12. Bathroom and Washroom

Cleaning

Floor is mopped, sanitized, dried. There is no sign of marks or streaks on walls. All metal fixtures are hard wares are cleaned and polished with metal polished with metal polish. Bathroom mirror is well polished and wiped dry, no marks Sinks are clean and sanitizing chemical; free of foul odor. Bathroom supplies are replenished and installed according to standard arrangement. Shower curtains are properly brushed are wiped dry. Thoroughly dusted, all surfaces are free of dirt and spots Appliances re properly arranged and installed in their appropriate location. Upholstered chairs are shampooed or vacuumed. Furniture has no damages and defects.

13. Dusting/ Cleaning of

furniture and fixtures

14. Ceiling

Cleaning

Ceiling is free of cobwebs and dirt. Ceiling fan and fluorescent are thoroughly dusted.

15. Grounds Maintenance

All walkways parking spaces, planted areas are clean, free of littered objects. Cemented/concrete pavement is free from spots, scrubbed regularly and dust free. Plants are watered are regularly, pruned, areas, rimmed periodically, and as necessary. Soil is regularly cultivated, ertized periodically, planted to prevent eroding. Plant pests are eradicated; fumigation is conducted on regular schedule or upon detection of presence of pests. Pool flooring cleaned, scrubbed as scheduled and whenever necessary to prevent the growth of algae. Plants in box) are maintained and replaced as needed.

BATHROOM CLEANING

How to Make Up the Bathroom

Materials Needed Bucket All-purpose cleaner Hand Brush Cleaning Cloth Scouring Pads Warm Water Toilet Bowl Cleaner Rubber Gloves

Tasks

Procedure

Purpose/ Other Information This shall be replaced with fresh ones.

1. Remove all the soiled towels Take them out from the racks and hand towels or bathtub and place them in the linen canvass of the room boys cart (if used)

2. Start cleaning the tiles, Shower, own to the bathtub.

3 Clean and sanitize the toilet bowl.

Scrub them with all purpose cleaner, water and scouring pad wipe dry with absorbent cloth after cleaning.
Follow the procedure on the succeeding page.

Scrub to remove dirt and stains and wipe dry formation of water marks.

4. Scrub the faucet, lavatory sink, stopper, floor tiles and shower curtains.

Use a scouring pad in scrubbing the inner and outer portion of the lavatory sink, faucet knobs, rubber ball stopper, floor tiles and shower. Then dry it with absorbent cloth.

This must be done to remove stubborn stains, eliminate foul odor and kill germs and bacteria.

5. Clean the bathroom wall

Follow procedure in bathroom wall cleaning

6.Clean the Mirror

Spray it with glass cleaner then The guest can view himself wipe it with dry cloth. better from a shiny and well polished mirror. Wash them with soap and water then dry with clean dry cloth. Use a dry cloth. To protect the glasses from contamination, cover it with plastic cover or coaster

7. Wash the drinking glasses (if this is installed in the bathroom.) 8. Cleaning the shelves and cabinet.

9. Polish all chrome fixtures.

Use metal polish and clean rag. This will remove the tarnish and will make the metalled fixture more presentable.

10. Clean the lavatory stopper then rinse it with water.

Brush the stopper with an allpurpose cleaner wash it under the running water.

This helps to remove all hidden dirt around the stopper

11. Rinse the lavatory ink

Pour water around the sink from under the rim up to the bottom.

No dirt should be left behind in hidden areas.

12. Dry and polish the faucet and lavatory sink.

Using dry cloth; wipe all surfaces of the lavatory sink and stopper. Then polish the faucet.

This will prevent water marks and will make the sink look shiny.

13. Install the faucet knobs

Screw the knobs using a screwdriver.

To tighten the knobs and keep it in its original shape.

Cleaning of Bathroom Wall

Tasks Procedure Purpose/ Other Information

1. Wet the surface.

Splash it with warm water.

This will soften the dirt.

2. Apply all-purpose cleaner

Scrub the cleaner unto all surfaces starting from upper portion to download portion. Brush in between marbles. Splash it with warm water from top to downward portion. Wipe the whole surface with dry/cloth.

The use of cleaner makes cleaning more through and likewise deodorizes the surface of the walls To wash away dirt.

3. Rinse the surface.

4. Dry and polish the surfaces.

This is necessary to wash away softened dirt.

Cleaning of Toilet Bowl

Tasks Procedure Purpose/ Other Information

1. Flush the toilet bowl

Splash it with warm water.

This will soften the dirt

2. Pour the toilet bowl cleaner.

Squeeze the cleaner unto the surface and inner side of the toilet bowl Close the cover after applying the bowl cleaner Use a brush, move around the bowl from under the rim up to the bottom.

To disinfect and deodorize al portions including the hidden surfaces of the bowl. To soften the soil and make it easier to move. To remove all hidden dirt under the rim.

3. Leave toilet bowl cleaner to soak ( at least for 2 minutes) 4. Clean the toilet bowl

5. Flush it again.

Pull the valve downward.

To rinse the bowl.

6. Clean the toilet seat and cover

Brush and clean with all purpose cleaner then wipe them with a damp cloth.

To remove dirt and watermarks, urine and waste sediments.

7. Clean the outside part of toilet

Wipe from the top to bottom with a cleaning solution.

Use a solution to soften the soil, thus making it easier to clean.

8. Dry and polish the bowl.

Wipe all surfaces with a cloth starting from top to bottom.

To prevent water marks to form into the surface.

9. Close the toilet bowl cover.

Put the seat cover gently to the toilet bowl.

FLOOR CARE, CLEANING AND MAINTENANCE

The condition of floors depends on how well are cleaned and maintained. Without proper maintenance, floors will wear easily and will lose their beauty. Bigger expense is incurred when floors are made to undergo frequent repair or replacement. Floor should not only look clean and shiny, but should also be in good condition not broken, torn or damaged so as not to cause accidents. Cracks splinter and other problems should be repaired as soon as possible. Loose or defective floor tiles should be replaced.

Types of Floors 1.Hard floorsMarble and cemented floorsMixed i.e., pebbles, crazy cut, etc.,

Daily Maintenance Sweeping dailyDamp mopping as neededPlain polishing dailyStripping and Finishing periodicallyBrushing with a push brush wet moppingWet mopping Sweeping dailyDamp mopping as neededSpray buffing and polishing as needed Vacuuming of corners - daily

2.Vinyl/ Resilient Floors

3.Wood and Parquet

Sanding initial applicationSweeping daily Spray buffing and polishing as neededVacuuming of corners dailyDust mopping daily
Vacuuming dailyShampooing when heavily soiledExtraction When the soil has penetrate the inner layers which can only be removed by way of extraction.

4.Carpet

Types of Floors and Maintenance

Types of Floor Cleaning
1. Sweeping removing dirt and trash from floors using sweepers and dust pan. 2. Dust mopping Dusting away dirt on floors using mops. 3. Damp mopping mopping the floor with lightly wet mop to clear the floor of dirt and soil. 4. Spray Buffing Spraying the floor with a buff finish to retouch it and to keep the gloss. 5. Plain Polishing 6. Floor Stripping requires application or Stripping solution.

Equipment needed
Sort broom for fine surfaces like cemented floors, vinyl.Stick broom for hard Surfaces like groundsCarpet sweeper for carpets. Dry mop with handle.

Mop with handle Mop must be squeezed tightly on the wringer to prevent drippingMop wringer

SprayerBuff finishSteel woolNylon Pads

Floor Polisher Machine for manual polishing use abaca foot pad;And coconut husk. Finishing Mop with handle Mop wringer

7. Finishing Floors performed on floors

Carpet extractor

that are stripped of old wax and dirt and sealed for protection. The Finishing is accomplished through the application of wax or floor shine and polishing thereafter using a floor polisher.
8. Extraction is the process of extracting

Carpet Extractor

deeply embedded dirt and soil in carpets especially those in inner layers that can not be removed by shampooing.
9. Wet mopping mopping the floor using

Mop Mop wringer.

highly wet (but not dripping) mop.

10. Shampooing removal of embedded dirt

Push brush Carpet Shampoo, Pail of water

and stains using carpet shampoo either manually or by the use of a machine. This process applies to carpets.
11.

Vacuuming elimination of embedded

dirt on floors using a vacuum clear.

Ordinary vacuum cleaner or Hydro- vac (wet and dry vacuum for wet and dry surfaces.

Making-Up a Bed

Needed Supplies
SUPPLIES Bed pad 1st bed sheet 2nd bed sheet Blanket 3rd bed sheet bed cover Pillow with pillow case NUMBER one two one one one one one for single bed 2 for double bed WHERE TO PLACE THEM on top of the mattress on top of the bed pad. on top of first bed sheet on top of the 2nd bed sheet on top of the blanket on top of the finished bed Pillow is encased with pillow case to be placed at the head part.

Steps

Procedures

Purpose Additional Information

Bed pad is intended to protect the mattress from stains.

1. Lay down the bed pad on Place it on top of the mattress, the bed. center it and smooth it tucking in the garter on the corner.

2. Lay down the first bed sheet

Place it evenly on top of the bed pad with the center down; tuck in the sheet under the mattress at bed. Miter all corners then tuck in the undersides of the sheet tightly covers the mattress.
Place it is such a way that the finished side of the hem is faced down at the head of the mattress.The sheet must be centered in such a way that the top of the sheet is pulled even with the headboard Put on top of the second sheet about 6 inches away from the edge of the mattress (head Portion)

This bed sheet is intended to cover the bed pad. if tightly done, the sheet will not easily crumple.

3. Lay down the second bed sheet.

This is not only beautiful to look at but is also designed for the guest convenience.

4. Lay down the blanket

This will make the bed appear neat and clean.

Make Up of Check Out Rooms

This job should be executed immediately by the Floor Supervisor and the assigned room boy once the room is the guest.

Materials needed: Room boys cart, equipped with amities and supplies
Steps
1. Check for items left by guest

Procedure
If there are any, surrender them to the housekeeping office and fill up the Lost and Found Form. Pull through the pulley.

Details/Purpose
Guest may return to claim the lost item. This makes the room brighter and more visible during the make up.

2. Pull the curtains or blinds

3. Adjust aircon to desired temperature

4. Remove soiled dishes used during room service.

Adjust to desired coolness through the thermostat control.

Place them at the service station for pick up or bring them to the dishwashing area.

Room must already be cool once guest enters the room.

Leftovers and soiled dishes can cause pest infestation and foul odor.

Vacuum or shampoo the carpet and upholstered furniture

Vacuum if lightly soiled and shampoo if heavily soiled. Follow standard procedures for vacuum cleaning or shampooing. Include baseboards window sills, mini-bar racks, bottles, wooder, trays, etc.For mirrors and window glass use cloth and polishing chemical. For metaled fixture like switch plates, door knobs, thermostat control, use metal polish. Make sure that all dusts and dirt are removed.Follow standard procedures in dusting.

Dust all furniture

Polish mirror and all other metaled fixture.

Metal polish can remove tarnish and restores the shine and glow of the metaled fixture.

Replenish all room supplies.

Install items following standard quantity and specified location.

Refer to standards of amenities installation.

5. Empty all ashtrays and waste basket.

Empty them into the trash bag of the cart (if used), wash with soap and water, then wipe dry with dry cloth.Should there be any valuable thrown into the basket, pick it up and surrender it to the housekeeping supervisor. Rinse first with hot water then wash with soap and water; wipe dry, then wrap with a glass bags.

Trash must be promptly eliminated since they can breed pest infestation and cause foul odor.Lost and Found items are to be recorded in a lost and found form and in a logbook (see form) This is done to prevent bacterial contamination.

6. Wash and wipe dry drinking glasses,

7. Clean thermos jug then refill Clean with soap and water by with cold water using brush, then refill with iced water. 8. Strip the bed of linen and pillowcases and replace them 9. Make up the bed. Place soiled items into the linen canvass of the cart. Get fresh ones from the cart to replace the soiled ones. Follow standard procedures for bed make up.

This is to prevent bacterial contamination.

Soiled linen are to be replenished daily.

When are Rooms made Up or Serviced?

1. Daily, unless the guest refuses a room make-up as when a DO NOT DISTURB sign is hanged on the door knob of the guests room. 2. Whenever a room is vacated through checkouts. 3. Whenever there is a make-up request. The guest usually hangs in the door knob the sign PLEASE MAKE UP THE ROOM.

10. Make up the bathroom

Follow standard procedures for bathroom make-up.

11. Fix the curtains

Close the light curtains completely. for the heavy ones, leave a distance of about 1 foot.

To prevent the sunrays from penetrating the rooms, thereby maintaining the room temperature.

12. Check the overall condition of the room, including installed fixtures and appliances

See if the room is properly cleaned and make-up and nothing is left unattended.Also check the working condition of TV, shower, etc. Check for safety hazards. Report any deficiency to your supervisor for her to make service request.

The room boy will be answerable if there is any defect that is left un-attended due to his negligence in making a thorough inspection.

13. Close the door.

Executing a Turn Down or Night

This procedure is done late in the afternoon by the night service room boys. Materials needed: Room boys cart, complete with stock of supplies and amenities.
Procedures Place the cart in front of the door. Purpose Room make up becomes faster and more efficient when a cart is used for transporting supplies and amenities to the guest rooms. Loud, repeated sound can be irritating to house guests.

Steps 1. Roll the room boys cart complete with supplies towards the guest room.

2. Active the door bell or knock gently

Give few seconds in between knocks or in activating the doorbell.

3. Empty and wash the ashtray.

Wipe with dry cloth.

To make it look clean and presentable.

4. Wash soiled drinking glasses Wash them with soap and water and wipe dry with clean cloth.

5. Check the bathroom

Change soiled towels with fresh cones.

6. Turns off the lights but leave At least one lamp makes the one lamp on. room visible.

One lamp is enough to conserve energy.

7. Hang the make-up sign.

Hang it from the door knob.

To make it convenient for the guest to get inside the bed, without the hassle of unfolding the bed cover.

8. Draw the heavy curtains back.

Pull the curtain pulley (if any)

9. Refill the jug.

Refill the jug with water and ice.

10. Remove room service tray if there is any.

Un-cleared leftovers can breed bacteria and foul odor inside the room.
Use fresh ones.

11. Replenish the towels.

12. Check the garbage can

See if there is trash and empty it into the trash bag of the cart, (if a cart is being used). If there is no cart, dispose them directly to designated disposal area

Trash, especially left-over foods cause foul odor and breeds bacteria.

Inspecting a Vacant, Check Out Room

This task is performed by the Floor Area Supervisor before the room is sold for occupancy.
Procedures Place them in your clipboard. Purpose For you to write your observations.

Steps 1. Have pen and paper ready.

2. Activate the doorbell or knock gently.

Press the button ( for door bell) This must be done before entering the room to check if there someone inside. Hold it to check whether the installation is firm. This lock is an added security measure.

3. Proceed with the chain lock.

4. Do the inspection clockwise or counter clockwise.

Begin form the closet door to the luggage rack, then to the writing table, coffee table, and beds down to the bathroom.Concentrate on one area of the room first before going to the other areas. Check the closet door if it is swinging, derailed, or has scratch marks.Check the closest light if it is in working condition. Check the hangers and place all hooks in one direction.

Do it part by part so as not to miss any item. Any defect, no matter how minor can become a cause for complaint. Find out if there is a need to change the bulb or if any repair is needed.

5. Check the shoehorn inside the closet ( if available)

See if the hook hangs on shoehorn.

Make sure there are 2 pieces of shoe cloth inside.

6. Proceed to the luggage rack

Find out if there are dusts or scratches that need attention.Check the drawers for any item left by the guest and if there is any; surrender it to the lost and found section.Check the cleanliness of any picture frame hanging on the wall.

7. Check the condition of the television (TV) set.

Switch it tune to the different channels to check if it in working condition. Remove all dust on top of the TV. Should there be any defect, inform the supervisor who will make a request for repair. Check for dust and stains and laundry list are available. Find out if the needed items like laundry bags and laundry list are available. Make sure that the table is equipped with an ashtray and a match. The match should be positioned against one side of the ashtray with the logo prominently showing. Make sure that all parts of the Nite table, including the bulb, body, etc. whether the bulb is in working condition, and equipped with the right wattage. Telephone should be disinfected with alcohol or

Complaints and room amenities can be avoided when everything is checked before guest occupies the room.

8. Check the cleanliness of the writing table. 9. Check the laundry paraphernalia. 10. Check the coffee table.

A dirty table is an eyesore. Check for dust and scratches. These items are used by the guest when making request for laundry. Check whether the easy chairs are properly placed at the sides of the table. Also check whether magazines underneath the coffee table are properly set up. Any defect or damage should be immediately referred to the facilities maintenance section for corrective action.

11. Check the Nite table (if used) telephone, radio and alarm clock.

12. Check the beds. 13. Check the air-con 14. Check the bathroom.

Check whether the linen is fresh and properly installed. Check whether air-con is in working condition. Check the mirror and marble walls for dust and scratches.See if mirrors are properly cleaned or polished. Check whether fixtures have water and soap marks.Check supplies like towels and facial and toilet tissues toilet if they are complete or need to be replenished. If everything is in order and amenities are complete and properly installed, then the room is declared vacant and ready for occupancy Find out if there is any defect in tiles, walls, sink, and lavatory and indicate any defect in the report. Make service request immediately after the room check.

15. Release or declare the room vacant and ready for sale.

Rooms are not supposed to be sold for occupancy unless until they are thoroughly checked for cleanliness and safety and that the required amenities are properly installed and not defective. This report goes to the desk clerk to serve as guide in a assigning rooms to the guests.

Make a room status report.

Indicate in the room status chart the status of the room asvacant ready if everything is in order. If there is a defect, place OOO (out of order).

SANITATION IN HOUSEKEEPING
The health and safety of guests and house occupants is a moral responsibility of any hospitality establishment. It is therefore necessary that cleanliness and sanitation be consistently maintained to protect guests and occupants from bacterial contamination that can cause illness and disease. Any outbreak of food poisoning or other diseases that emanate from unhygienic conditions in a hotel can mean an irresponsible damage to the reputation of the company, a loss of patronage. There is also a risk of losing a government license if the hotel is sued for damages. Dirty surrounding, equipment, and untidy personnel are certainly a bad advertisement to any eatery, hotel, lodging house or any hospitality establishment.

What is Sanitation

Sanitation refers to the maintenance of healthy and hygienic condition that is free from disease-causing organisms. What appears to be clean may always be sanitary. CLEAN means free from visible soil or dirt while SANITARY means free from disease-causing organism and other harmful contaminants which are often not visible to the eyes. One can find linen that is without a spot, a glass that sparkles and a sink that is wiped-clear of dirt. But these objects, although clean on the surface, can in fact harbor invisible disease agents or harmful chemicals. They may not sparkle on the surface, but they are free of disease agents and are therefore SANITARY if they have been sanitized.

What are Microorganisms and how do they multiply?

The word microorganism is coined from the Greek word micro (meaning small) organism (meaning living being) Microorganisms are tiny, living and active beings that rapidly multiply in numbers. These minute forms of life can only be seen with the aid of a microscope. They are alive, take in nourishments, discharge waste and reproduce rapidly if given the right conditions. The cell enlarges and then divides into two. Each of the two bacteria may divide into more cells and so on. The multiplication process may occur several times in an hour, resulting to tremendous increase of bacteria, up to billions, if not controlled. Micro - organisms can live anywhere a human being can. They can be found in abundance in or nearly every particle of life on earth. They survive in hotter or colder temperatures and a wider range of atmospheric condition than do human. Generally speaking, they thrive in a warm, moist environment that is neutral or slightly acidic. They multiply slowly and lower temperature but freezing does not kill them. It only inhibits their growth. High temperature (heat) could kill most bacteria but some would even survive an hour of boiling. The growth of bacteria is also inhibited in very acidic media. That is why vinegar and citrus fruits are virtually never vehicles for disease-causing bacteria. Many foods like meats are favorable for the growth of bacteria. When a house or building is not properly maintained in terms of housekeeping, it invites microorganisms or bacteria as well as pests and provides conditions for them to multiply rapidly. When this happens, occupants become susceptible to various forms of illness and disease like H-fever, typhoid, fever, malaria and other fatal ailments.

Bacteria breeds in unsanitary, moist and slightly acidic environment like:

Dirty surroundings Wet, un-disposed and uncovered garbage Stagnant and dirty water Crowded places like storerooms that are dirty. Un-disposed, uncovered left-over foods Dirty and un-sanitized containers, pans, and utensils.

Prevention of Bacterial Contamination

To prevent the entry and proliferation of bacteria in a house or building, unsanitary conditions must be eliminated by way of:

1. Keeping all parts of the house clean and free of dirt. Cleanliness and order must be seen in all corners, surfaces, under the fixtures, baseboards and furniture, in the ceiling, stockroom, inside cabinets, and drawers, bathrooms, kitchen, grounds, lounges, and bedrooms. 2. Stagnant water in cans, pails, and drums (if one is used) should always be covered so that it does not become a breeding place for mosquitoes. Insects are carriers of disease-causing microorganisms. 3. Moist foods and food leftovers must be wrapped in plastic before they are thrown into garbage. 4. Since bacteria thrive in moist media, wet garbage must be contained in garbage cans that are underlined with plastic, to be tied, and then disposed immediately. They should always be kept covered to prevent the entry of insects. 5. Storerooms and closets must not be crowded and should be cleaned and fumigated from time to time. Unnecessary and unutilized materials only serve as trash and must therefore be eliminated.

6. All critical areas for public use like sinks, washrooms should always be sanitized with sanitizing chemicals to kill existing bacteria.

7. Re-usable personal items like glasses, cutleries and other eating utensils should not just be washed with soap and water but must also be sanitized from time to time with sanitizing detergents. Same thing must be done with linen like towels and bed sheets.
8. Personal items (glasses, linen, cutleries, etc.) used by sick people should be segregated and also sanitized to protect other house occupant from contamination. 9. Housekeepers are advised to protect themselves from contamination by using protective devices. Hand gloves maybe used for cleaning or sanitizing comfort rooms or lavatories and face masks when doing a fumigation to protect a person from inhaling chemicals. 10. All entrance and windows must be covered with protective screen to prevent the entry of insects 11. Automatic locks are also advised. Likewise, holes in walls, ceiling and else where are possible source of entry of rats and cockroaches and must be patched up immediately. 12. Protect the food from insects by covering them or by placing them inside refrigerators when not being served or not consumed immediately. 13. Perishable foods should be stored in appropriate temperature to prevent spoilage.

14. All utensils, containers and equipment used for cooking and serving must be washed and if possible sanitized immediately after using since the food residues in them can be a breeding place of bacteria insects. 15. Avoid serving with bare hands, use serving spoon. Sick people must not be allowed to serve or look foods. Utensils used for tasting must be set aside immediately. 16. Patch up all holes in every pert of the house especially in corners and ceilings since they become an entry point and hiding places of insects.

GARBAGE AND REFUSE MANAGEMENT

Garbage Containers

1. Garbage and refuse must be kept containers that: * are durable *are easily cleanable * are insect-proof * are rodent-proof * do not leak * do not absorb liquids 2. Plastic bags and wet-strength paper bags may be used to line these containers. These bags may also be used for storage inside the food service establishment. 3. Cover all containers used in food preparation and utensil-washing areas. 4. Containers stored outside the establishment must be: Easy to clean Provided with tight-fitting lids, doors, or covers

Kept covered when not in actual use.

Garbage Storage
1. Store garbage and refuse in a way that insects and rodents can not get into them. 2. Do not store unprotected plastic bags, wet-strength paper bags or garbage outside the building. 3. Cardboard or other packaging materials that do not contain garbage do not have to be stored in covered container. 4. Garbage or refuse storage rooms must be made of easily cleanable nonabsorbent, washable materials. 5. Rooms must be kept clean, be insect-proof and rodent-roof, and must be large enough to store the garbage and refuse container that accumulate. They should also be clean and covered from public view. 6. Store outside garbage/ refuse containers, dumpster, and compactor systems on a smooth surface of non- absorbent material, such as concrete or machine-laid asphalt that is kept clean and in good repair.

Keep drain plugs in containers designed with grains, in place at all times, except during cleaning Provide enough containers to hold all the garbage and refuse that have accumulated. Clean containers frequently to prevent insect and rodent attraction. Clean thoroughly on the inside and outside. In washing containers, provide suitable facilities, including hot water and detergent or steam. Liquid waste derived from compacting should be disposed of as sewage.

Refuse Disposal
1. Garbage and refuse must be disposed of often enough to prevent odors and the attraction of insects and rodent. 2. Keep areas around incineration facilities clean and orderly. It garbage or refuse is eradicated by burning, use legal, controlled incineration that prevents particles from entering the atmosphere. 3. Do not place food scraps in protected sanitary container. 4. Do not allow containers to overflow. 5. Do not stack refuse containers. 6. Report broken or refuse containers. 7. Keeps hands out of mechanized garbage disposal machines.

Waste Segregation
In the Philippines as well as in most countries, there is a government mandate that there will be no collection of garbage unless they are properly segregated. With the segregation scheme, it will be easier to identify the proper method of garbage disposal whether to recycle, to compost or totally discard. Waste can be segregated as 1. biodegradable and 2. Non-biodegradable.

Biodegradable wastes include organic waste, e.g. kitchen waste, vegetables, fruits, flowers, leaves from the garden and paper. Non-biodegradable waste can further segregated into: 1. Recyclable waste plastics, paper, glass, metal, etc. 2. Toxic waste old medicines, paints, chemicals, bulbs, spray can, fertilizer and pesticide containers, batteries, shoes polish. 3. Soiled hospital waste such as cloth soiled with blood and other body fluids.

Household waste should be separated daily into different categories of waste such as wet and dry waste, which should be disposed of separately. One should also keep a bin for toxic wastes such as medicines, batteries, dried paint, old bulbs and dried shoe polish. Wet waste, which consists of leftover foodstuff, vegetable peels, etc., should be put in a compost pit and the compost could be used as manure in the garden. Dry waste consisting of cans, aluminum foils, plastics, metal, glass and paper could be recycled. Toxic and soiled waste must be disposed of with utmost care. Certain items are not biodegradable but can be reused or recycle. In fact, it is believed that a larger portion can be recycles, a part of it can be converted to compost, and only a smaller portion of it is real waste that has no use and has to be discarded.

Recycling and Segregation of Waste

Recycling means separating, collecting, processing, marketing and ultimately using a material that would have been thrown away. For example a glass is 100% recyclable and can be used over and over with no loss in quality. The process of creating new glass from old is also extremely efficient, producing virtually no waste or unwanted by products. Quality product and packaging are being made from recovered materials. We can all help create markets for recyclables by buying and using these products.

Advantages of Recycled:
1. Recycling minimizes the use of landfills and incinerators in reducing waste. 2. Recycling protects our health and environment when harmful substances are removed from the waste stream. 3. Recycling conserves our natural resources because it reduces the need for materials.

Goods Made of Recycled Materials

One way of reducing waste is for lodging establishments to select items in packages and containers made of recyclable materials such as: 1. Paper newspaper, office paper, cardboard and other paper types. 2. Yard trimming grass, leaves, and shrub and tree clippings are recycled by composting. 3. Glass bottles and jars (clear, green, and amber). 4. Aluminum beverage container. 5. Other metals steel cans, auto bodies, refrigerators (coolants such as Freon typically require special recovery and recycling procedures), and stoves 6. Batteries - both dry cell (toy/watch/flashlight batteries) and wet cell (vehicle batteries). 7. Used motor oil vehicle crankcase oil and oil filters. 8. Plastics soda bottles, milk jugs, bags and detergent containers. 9. Other household items such as clothes and furniture are often recycled by donating them to charities or service groups that will repair and sell them or distribute and use them. This is more correctly classified as reuse than recycling since the items are not broken down into their constituent materials and reformed into new products. Tires are also recycled.

Some measures that are being adopted to facilitate recycling of waste:

1. Curbside collection. This program offers scheduled pick-up of separated, recyclable products from the curb like trash collection. The company performing the pickup service will generally supply homes on the pickup route with specially marked containers for holding the items to be collected. 2. Drop-off centers are sites set up for us to leave materials for recycling. They serve as convenient central pick-up location for processors or recyclers. 3. Buy-back center pay consumer for recyclables materials. Many people recycle aluminum cans, plastic, and glass pop bottles at buy-back centers. 4. Waste companies buy recyclables from offices, business, institutions, school, and industries. They may be contracted by a local government to provide curbside collection to private homes.

Takes advantage of businesses and organizations which provide collection opportunities. For examples, many grocery store collect bags for recycling, garages often accept used motor oil, auto supply store typically buy-back used vehicle batteries, and scout groups collect newspapers as fund raising event. Think of ways to reduce the amount of material that gets added to the waste stream. Dont throw away what you can use again. Leave grass clipping on the lawn or compost them with other yard and kitchen waste. Donate unwanted items that are in good, or least, repairable, condition.

PEST CONDITION

Pest and insects carry disease-causing organisms. Rodents for instance usually carry bacteria that can cause food spoilage and food poisoning. It is therefore important for any housekeeper to understand how pests breed and multiply so that appropriate preventive and control measures can be taken.

Kinds of Pest, Their Biology and Characteristics

1. Rats, Rodents or Mice

Eat tremendous amount of food of its size Its hairs and dropping contaminate food Can cause fire by gnawing electric wiring. Carrier of disease like typhoid fever and jaundice Excellent climbers and good swimmers. Rest in secure places like burrows and double walls between floors and piles of rubbish. Can squeeze through a inch hole Can drop in 50 feet yet survive. Come in different kinds, color and sizes

Control Measures
1. Maintain proper sanitation. Without food they cannot survive so do not give them access to food by covering all food and stagnant water. 2. Cover all possible entrances by using screen, by patching up holes and by closing doors all the time. 3. Use rat poisoning or rat baiting to eliminate rats. 4. Destroy their hiding places like crowded storerooms. Decongest the stockroom, fumigate and keep them clean. 5. Use rat proofing to get rats that are already inside.

Roaches(German, America, Oriental)

They carry disease-causing bacteria on their bodies and deposit them on food through their excreta, vomit and bodily contact. The female lays 25-40 eggs depend at one time, enclosed in a leathery pouch called ootheca (she lays 80-120 ootheca) Hatching of their eggs depends on the temperature and ranges from 4-5 weeks or 32-42 days. Flattened bodies allow them to hide in narrow crack , crevices, cabinets, hallow walls, plumbing areas, dark places and hard to reach areas.

Control Measures
1. Preventive proper sanitation, preventive of entrances and elimination of harborages. 2. Corrective application of liquid pesticides like residual knockdown and spray insecticides. 3. Through and frequent treatment is recommended.

3. Flies

Carriers of bacteria that cause variety of human diseases like typhoid, dysentery, diarrhea, cholera,.etc. They feed on human and animal wastes; their bacteria stick to mouth foot and hair and are deposited in the food intended for human consumption. They lay eggs 150 at one time; hatch in 24 hours or less and within 10 days after emergence from pupa.

Control Measures
1. Start with sanitation, follow proper cleaning procedures, and promptly remove wastes from the area. 2. Keep all garbage cans covered. Once disposed, clean the can thoroughly 3. Treat all breeding places with larvicide. 4. Use residual spray, poison baits and space spraying control. 5. Open and clean floor drains at least weekly. 6. Food particles must not accumulate in floor walls and junctions.

4. Mosquitoes

Blood-sucking insects that annoy man and other animals. They do not only transmit various diseases like malaria, yellow fever but they also make potential recreational areas unsuitable for development. Female mosquitoes usually need a blood meal in order to survive and lay eggs. Males do not feed on the blood but on nectar and other plant juices. Eggs laid in pools, growing plants, canals, empty barrels, tin cans, etc. hatch in one to 3 days depending upon weather conditions. Two or three days after emergence, the female mosquito takes her first blood meal and now ready to deliver the first batch of eggs, ranging from 15 to 140 or an average of 57. Average life span is 30 days.

Control Measures
1. Remove stagnant water. Drain the pool or drum of water. 2. Employ mechanical control like screens and mosquito nets. 3. Utilize larvae control. Pour larvicide chemical like kerosene and malathion on canals and other bleeding places. 4. Utilize residual/knockdown spraying of non-toxic chemicals. Methods of application may take the form of space sprays, residue or smokes. 5. Apply repellant chemical.

General Control Measures

1. Take proper measures to minimize the presence of rodents, flies, cockroaches and other insects around the premises. 2. Keep the premises in a condition that prevents the hiding or feeding of insects or rodents. 3. Implement a strong housekeeping program with the help of a licensed, reliable pest Control Company. 4. Opening to the outside must be protected against the entrance of rodents and flies by:

Using tight-fitting, self-closing doors Closing windows Installing Screen Controlling air currents Other means

Screen doors must be self-closing. Screens for windows, doors, skylights, transoms, intake and exhaust air dusts, and other openings to the outside must be tight fitting of breaks.

Use of Pesticides/Insecticides
Pesticide label: Highly toxic danger (poison) skull/cross bone. Moderate low warning (poison) skull/cross bone Lightly toxic caution (poison) skull/cross bone Relatively non- toxic caution

Methods of Application of Insecticides/Pesticides

1. Spraying refers to dispensing of pesticide on affected areas by the use of sprayer or compressed air sprayer. 2. Misting releasing pesticide chemicals with the use of misting machine. 3. Fogging makes use of a gaseous form of pesticide coming from a fogging machine that can reach high/unreachable areas.