Professional Documents
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I. Introduction To Housekeeping and Organizational Structure Ii. Content Summary
I. Introduction To Housekeeping and Organizational Structure Ii. Content Summary
I. Introduction To Housekeeping and Organizational Structure Ii. Content Summary
EXECUTIVE HOUSEKEEPER
ASSISTANT EXECUTIVE
HOUSEKEEPER
LADIES
Hair should be neatly combed and worn in a bun, or neatly tied back or cut short
No make-up
Uniform should be neat and clean
No jewelry, except watch and wedding ring
Clean footwear
GENTS
The hair should be worn short and neatly combed
Should be clean shaven
Uniform should be neat and clean
Clean footwear
the primary function of the housekeeping department is the cleaning and daily
maintenance of the areas under its supervision since it concerns with the proper upkeep of the
structure fittings, and furniture’s 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 functions 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, the basic function of this is the one who
directs institutional housekeeping program to ensure, clean, orderly and attractive conditions of
the establishment.
Main functions:
1. Cleaning and maintenance
2. Training of its personnel
3. Requisition and control of the necessary supplies and equipment
4. Paperwork schedules and reports.
AREAS OF RESPONSIBILITY
1. Guest rooms
2. Halls and corridors
3. Lobby
4. Public rooms and restaurants
5. Offices
6. Stairways
7. Windows
8. Store, concessions and other leased areas
1. Seire (SORT)
Eliminate all unnecessary tools, parts, etc. Go through all tools, materials, and so
forth in the plant and work area. Keep only essential items and eliminate what is
not required, prioritizing things per requirements and keeping them in easily
accessible places. Everything else is stored or discarded.
2. Seiton (set-in-order/straightening)
Arrange the work, workers, equipment, parts and instructions in such way that the
work flows free of waste through the value-added tasks with a division of labor
necessary to meet demand.
3. Seiso (systematic)
Clean the workspace and all equipment, and keep it clean, tidy and organized. At
the end of each shift, clean the work and be sure everything is restored to tis
place. This step is ensures that the workstation is ready for the next user and other
is sustained.
4. Seiketsu (standardize)
Ensure uniform procedures and setups throughout the operation to promote
interchangeability.
5. Shitsuke (sustain the self-discipline/service)
Ensure disciplines adherence to rules and procedures to prevent backsliding.
VI. TEACHING METHODS AND ACTIVITIES
Online Lecture
Online Discussion
Quizzes
Quiz 3.
In your LMS proceed to quiz 3. Open the file and do the activity as indicated therein. Submit
your output to your instructor email account or messenger. Kindly submit on or before the deadline.
VII. ASSESSMENT
Quiz
Recitation
Class participation