DOMINICAN COLLEGE OF TARLAC

College of Business and Hospitality Management

HOTEL HOUSEKEEPING TRAINING COURSE PLAN

Prepared by: Carlos B. David

Day 1 – Provide a Housekeeping service within designated area of work

1.2 Check Daily Room Allocations and Prioritise Work
1.3 Check Trolleys, Machinery, Cleaning Equipment and Agents
1.4 Inspect Completed Work
1.5 Secure Designated Areas from Unauthorised Access
1.6 Communicate Important Information
1.7 Report Unresolved Faults or Problems

Day 2 – Maintain the Housekeeping Service

2.2 Standards and Procedures
2.3 Communicate Housekeeping Procedures Effectively
2.4 Inspections
3. Staff
3.1 Consulting with Staff
3.2 Disciplinary Procedures
3.3 Quality Assurance
3.4 Maintenance Procedures
3.5 Materials, Supplies and Equipment
3.5-a Maintain Housekeeping Equipment
3.6 Linen and Laundry Operations
3.7 Maintaining Records

Day 3 – Handle and Store Cleaning Equipment and Materials

1.1 Different Types of Cleaning Equipment and Materials

1.2 Correct Storage of Cleaning Equipment

1.3 Correct Handling of Cleaning Equipment and Materials

1.3.a Handling Equipment and Materials

1.4 Maintaining Different Types of Cleaning Equipment and Materials

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1.4 Maintain Cleaning Equipment and Materials
2. Efficiency
2.1 Organisational Requirements
3. Situations and Challenges
3.1 Signs of Pest Infestation
3.2 Pest Infestation
3.3 Shocks from Mechanical Equipment
3.4 Insufficient Cleaning Equipment and Materials

Day 4 - Maintain Housekeeping Supplies

1.1 General Information
1.2 Receiving Areas
1.3 Deliveries
1.4 Handling and Transporting Items
1.4.1 Lifting Heavy or Bulky items
1.4.2 Using Trolleys
1.5 Safe Handling of Chemicals, Equipment and Machinery
1.6 Storage Areas
1.6.1 Maintain Storage Areas
1.6.2 Maintain Storage Conditions
1.6.3 Storage of Housekeeping Supplies
1.6.4 Securing Storage Areas
1.7 Stock Control and Stock Records
1.7.1 Reporting Low Stock Levels
1.7.2 Stock Rotation
1.8 Pest Control

2. Efficiency
2.1 Organised and Efficient Work

3. Situations and Challenges

3.1 Delivery not Received
3.2 Delivery Damaged during Transportation to Storeroom
3.3 Accidents
3.4 Adapting Performance

Day 5. Service Guest Bedroom Areas

1.1. Preparing to service bedroom for guest
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1.3 Cleaning Materials
1.4 Entering the Guest Bedroom
1.5 Prepare Areas and Surfaces for Cleaning

1. Cleaning Guest Bedroom Areas

1.6 Cleaning Guest Departure Bedroom
1.7 Cleaning Stayover Rooms
1.8 Cleaning Unoccupied Rooms
1.9 Turndown Service:
1.10 Cleaning of Guest Bathrooms

1.Service Guest Bedroom Areas

1.11 Cleaning of Surfaces

1. Service Guest Bedroom Areas

1.12 Replenishing Guest Supplies/Complimentary Items
1.13 Complete the Cleaning of the Guest Bedroom Area
1.14 Check and Maintain Environmental Control Systems
1.15 Clean and Store Cleaning Equipment and Materials
1.15 Clean and store cleaning equipment and materials, continued

2. Efficiency
3.1 Missing or Damaged Property
3.2 Extra Guests in the Room

3. Situations and Challenges

3.2 Extra guests in the room, continued

Day 6. Prepare Beds and Handle Linen and Bed Coverings

1.1 Remove all Bed Coverings from Beds
1.2 Handle Soiled and Unsoiled Linen and Bed Coverings
1.3 Collect Linen
1.3.1 Collect Clean Linen and Bed Coverings
1.3.2 Housekeeping Trolleys, Carts, Baskets and Bags
1.3.3. Secure Linen Storerooms

2. Mattress, Bed Base and HeadboardsError! Bookmark not defined.

2.1 Turning the Mattress
2.2 Bed Base, Headboard and Bed Coverings

3. Bed Making Procedures

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3.1. Bed Making Procedures

Day 7-Service Toilet and Bathroom Areas

Service Toilet and Bathroom Areas

1.1 Cleaning Equipment and Materials
1.2 Prepare Bathroom and Toilet Areas for Cleaning
1.3 Cleaning a Guest Bathroom
1.4 Replenish and Arrange Guest Supplies and Accessories
1.5 Dealing with Customers
1.6 Waste Disposal
1.7 Clean and Store Cleaning Equipment and Materials

2. Efficiency
2.1 Organisational Requirements
2.2 Improving the Hygiene in Bathrooms

3. Situations and Challenges

3.1 Torn or Stained Towels
3.2 Blocked Toilet or Drains
3.3 Shortage of Customer Supplies

Day 8 - Service Toilets and Washrooms

2. Service Toilets and Washrooms

2.1 Preparations
2.1.1 Cleaning Equipment and Materials
2.1 2 Protective Clothing
2.1.3 Hazard Warning Signs
2.2 Dealing with Customers
2.3 Toilet Appliances
2.3.1 Toilets
2.3.2 Urinals
2.3.3 Cisterns

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 2.4 Washroom Surfaces
2.5 Washroom Floors
2.6 Blockages
2.7 Toilet and Washroom Supplies
2.8 Maintenance Procedures
2.9 Storage of Cleaning Equipment and Materials

Day -9- Clean Floors and Floor Coverings

1. Clean Floors And Floor Coverings

1.1 Different Types of Floors
1.2 Prepare Floor Areas for Cleaning
1.3 Appropriate Use of Hazard Warning Signs

1. Clean Floors and Floor Coverings

1.4 Correct Usage of Cleaning Equipment & Materials
1.5 Cleaning Floors and Floor Coverings
1.6 Dealing with Customers while Cleaning Floors
1.7 Clean and Store Cleaning Equipment and Materials
1.8 Inspect and Check Finished Floors and Floor Coverings
2. Efficiency
2.1 Organisational Requirements
3.1 Customer Slips on a Wet Floor
3.3 Faulty or Broken Equipment
3.3 Cleaning Floors in a Restaurant

1.Deep Cleaning
1.1 Cleaning Equipment:
1.2 Prepare Cleaning Equipment for Use:
1.3 Deep Cleaning Agents
1.4 Prepare Hard Floor Surfaces for Cleaning
1.5\ Deep Clean Hard Floor Areas
1.6 Prepare Soft Floors for Cleaning
1.7 Deep Clean Soft Floor Coverings

2. Efficiency

3. Situations and Challenges

3.1 The Incorrect Use of Hazard Signs
3.2 Customer Slips on Wet Floor

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3.3 Power Failure

Day 10 - Handling and Disposing of Waste

1.1 Introduction
1.2 Different types of waste
1.3 Different Types of Waste Disposal Equipment

1. Handling and Disposing of Waste

1.5 The Importance of Recycling

1. Handling and Disposing of Waste

1.6 Problems with Recycling
1.7 External Waste Collection
1.8 Correct Handling and Sorting of Different Types of Waste
1.9 Safety Procedures to Follow for the Disposal of Waste
1.10 Importance of Adequate Waste Disposal

Day 11 - Provide an On Premise Laundry Service

1.1 Receiving and Sorting Dirty Linen
1.2 Types of Linen
1.3 Launder Linen
1.4 Laundry equipment
1.5 Laundry Chemicals
1.6 Finish Laundered Items
1.7 Folding Guidelines
1.8 Cleaning and Maintaining Laundry Equipment
1.1 Collect and Sort Guest Laundry
1.2 Launder Linen
1.3 Laundry Equipment
1.4 Laundry Chemicals
1.5 Laundry Care Labels

1. Launder Guest Clothes

1.6 Finish and Deliver Laundered Items
1.7 Packaging guidelines

2. Maintain a Clean Linen Supply

General Information
1.1 Organising the Linen Cycle
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1.2 Receiving Linen
1.3 Transporting of Clean Linen to Storage Area
1.4 Quality Control
1.5 Keeping Receiving and Storage Areas Clean and Tidy
1.6 Storage Conditions
1.7 Secure Receiving and Storage Areas
1.8 Stock Rotation
1.9 Issuing Correct Type, Quantity and Quality of Linen
1.10 Maintaining Complete and Accurate Records

Day 12 - Provide a Valet/Butler Service

1. Customer Relations
1.1 Developing Rapport with Customers / Guests 1.2 Complaints and Queries
1.3 Guest Requests
1.4 Delegation of Work
2. VIP Satisfaction
2.1 Guest Confidentiality
2.2 Working in VIP and Guest Areas
2.3 Record Keeping
3. Hotel Facilities Offered
3.1 Turn-down facilities
3.2 Courtesy bar / lounge
3.3 Room service
3.4 Breakfast & Dinner
3.5 Other Features
3.6 Local Services
3.7 News Issues
3.8 Demonstrating Facilities
3.9 Laundry Services
3.10 Pressing Services
3.11 Polishing Shoes
3.12 Guest Repairs
3.13 Organizing the Services
4. VIP Guests & Executive Areas
4.1 Dealing with VIP Guests
4.2 Packing Procedures
4.3 Interrelationship of Cost, Time and Stock Levels
4.5 Bar Set-up

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