DE LA SALLE JOHN BOSCO COLLEGE

Mangagoy, Bislig City

COLLEGE OF BUSINESS MANAGEMENT

Number of Module 2
Title Description Duties and Responsibilities

Number of Hours 6 hours

Weeks 1
Date January 18,2022

Topics:
1. Job Function

Objectives:
1. Explain the duties and responsibilities of different staff in the hotel.
2.
Introduction
One of the basic requirements that a customer of a hospitality business has is that an organisation
is clean and tidy. Whilst it is essential that a premise looks clean, tidy and aesthetically pleasing, it is more
important that it is actually free from dangers that can pose a hygiene or safety risk. It is expected that
the level and detail of cleanliness not only matches but exceeds that found in a normal household. It
doesn’t matter what products are supplied or how great services are, if a venue if not hygienically clean,
customers will not come. Understandably most people consider their health a primary concern.

This module will explore in detail how to clean and maintain public areas, facilities and equipment
within a hospitality outlet.

Discussion

ROOMS KEEPING SUPERVISOR

Basic Function
Directs and control rooms keeping activities including room make up, installation of mini bar and other
room amenities, ensures conformity to prescribed rooms keeping standards and policies.
Duties and Responsibilities

1. Conducts rounds and inspection to check the quality of room make up, ensures that the rooms are
installed with the standard room amenities and that the area is free of safety hazards.
2. Performs daily room check and updates room status report.
3. Ensures the proper use storage and maintenance of linen and cleaning equipment as well as
housekeeping tools and supplies.
4. Checks and maintains par stock. Makes requisitions whenever needed.
5. Informs supervisor of all unusual incidents and accidents in his area of responsibilities.

ELMER A.TARIPE
Instructor
 DE LA SALLE JOHN BOSCO COLLEGE
Mangagoy, Bislig City
COLLEGE OF BUSINESS MANAGEMENT

6. Personally attends to VIP guests and other room boys and chambermaids.
7. Attends the guest complaint, inquires and request.
8. Coordinates with Front Office regarding changes in room status and bookings; with Maintenance
regarding the request for repair or maintenance.

HEAD HOUSEMAN OR PUBLIC AREA SUPERVISOR

Basic Function
To direct and control all activities concerning public area maintenance and to ensure conformity to
prescribed housekeeping standards.
Duties and Responsibilities

1. Maintains quality housekeeping in all public area paying special attention to cleanliness,
orderliness and safety in all covered areas.
2. Conduct regular inspection of the different public areas; checks the quality and maintenance and
ensures that all are free of safety hazards
3. Check order in all areas and makes sure that fixtures and furniture are installed in the right order
and location.
4. Monitors and supervises all proper use, storage and maintenance of cleaning equipment as well as
housekeeping tools and supplies.
5. Check equipment regularly for their condition. Have them cleaned regularly and repaired when
out of order.
6. Reports to management all unusual incidents and accidents in the public area, paying attention to
safety hazards and items needing corrective actions.
7. Trains, coaches and supervises housekeeping staff in the performance of their duties
8. Evaluates the performance of subordinates and conduct appraisal interview
9. Performs other related duties as maybe assigned by supervisor.

LINEN AND LAUNDRY SUPERVISOR

Basic Function
Directs, leads, monitors and controls all activities covering linen and laundry service.
Duties and Responsibilities

1. Checks quality of laundry service; ensures that laundry standards are complied with and that
garments are protected from damages.
2. Ensures the proper use, storage and maintenance of linen and laundry equipment, tools and
supplies.
3. Checks equipment regularly for their condition. Have them cleaned regularly and repaired when
out of order.
4. Checks and maintains par stock requirements. Makes requisition whenever needed.

ELMER A.TARIPE
Instructor
 DE LA SALLE JOHN BOSCO COLLEGE
Mangagoy, Bislig City
COLLEGE OF BUSINESS MANAGEMENT

5. Initiates and supervises weekly inventory of laundry supplies and other items allocated to his unit.
Reports losses and damages and takes corrective action against reckless use of equipment.
6. Sees to it that laundered items are delivered on time.
7. Trains, coaches and supervises his staff.
8. Attends to complaints regarding linen and laundry service.

ROOM BOY AND CHAMBERMAID

Basic Function: Attends to the maintenance and upkeep of all guestrooms and service areas
assigned to him / her.
Duties and Responsibilities
1. Looks after the maintenance of cleanliness, orderliness and sanitation in his assigned guestrooms;
clean walls, carpets, fixtures following standard cleaning procedures
2. Perform turn-down service, maintenance and storage of cleaning.
3. Reports and surrenders all lost and found items to Supervisor.
4. Assists Supervisor in the conduct of inventory of guest supplies and linens.
5. Prepares and submits daily accomplishment and consumption report to superior.
6. Assists his supervisor in conducting room check.
7. Attends to the needs and additional requests of guest.
8. Conducts fumigation of assigned guestrooms as needed.

HOUSEMAN
Basic Function: Responsible for the upkeep and maintenance of cleanliness and orderliness in all
areas assigned to him.
Duties and Responsibilities

1. Secures use, cleaning storage supplies/materials/equipment and maintenance and looks

after their proper use, storage maintenance.
2. Checks the location, condition and arrangement of fixtures in his area responsibility.
3. Replenishes guest supplies in public comfort rooms like paper towels, toilet tissue ,liquid
soap
4. Cleans and sanitizes all areas assigned to him following standard cleaning procedure.
 Vacuums and shampoo carpets and upholstered furniture.
 Sweeps , scrubs and polishes the floors and walls
 Polishes / dusts off all fixtures
 Collects and dispose garbage and litters
 Changes and cleans ashtray

ELMER A.TARIPE
Instructor
 DE LA SALLE JOHN BOSCO COLLEGE
Mangagoy, Bislig City
COLLEGE OF BUSINESS MANAGEMENT

LINEN ATTENDANT AND LINEN CUSTODIAN

Basic Function: Stocks, stores and issues employee's uniforms, linens, cleaning supplies,
guestroom and public area amenities

Duties and Responsibilities

1. Attends to the issuance of uniforms, guestroom and restaurant and banquet linens, cleaning
materials, guestroom and public area supplies:
2. Ensures that all issued items are properly recorded and accounted for.
3. Reports to his supervisor missing articles, losses and breakages, and damaged items in the linen
room.
4. Assists Supervisor in conducting inventories of linen, general supplies and uniforms.
5. Handles the storage of linens, uniforms and supplies in the linen room.
6. Do mending, repair of uniforms and baby-sitting when requested by guest.
7. Receives all surrendered linen items; checks if they are complete and in good condition; endorses
soiled items to Laundry Section for laundry.

VALET RUNNER
Basic Function: Responsible for the pickup and delivery of guest laundry.

Duties and Responsibilities

1. Picks up items for laundry from the guestrooms, along with the laundry list following prescribed
procedures.
2. Checks condition of guest’s laundry and immediately informs them of noted damages or defects
like missing buttons, etc.
3. Delivers processed guest's laundry to the guest's room.
4. Prepares report regarding laundered/delivered items.
5. Performs other related duties as maybe assigned by superior

LAUNDRY STAFF - WASHER, SORTER, DRY CLEANER

Basic Function: Responsible for washing and extracting, drying of all guests laundry and FOC (Free
of and charge)
Duties and Responsibilities
1. Receives laundry items of guests from the sorter-marker and counter checks number or tag placed
by the sorter/ marker;
2. Sorts and classifies items according to kind, color; and degree of dirt.
3. Inspects items for damages and stains and reports any damage to the laundry supervisor.

ELMER A.TARIPE
Instructor
 DE LA SALLE JOHN BOSCO COLLEGE
Mangagoy, Bislig City
COLLEGE OF BUSINESS MANAGEMENT

4. Manually cleans with detergent the badly soiled portion of guest items prior to machine washing;
informs the sorter or supervisor regarding irremovable stains for the latter to bring it to the
attention of the guest.
5. Loads the guest's items into the washing machine and performs washing according to standard
washing procedures. Unloads washed items and transfers them to the laundry cart.
6. Loads the extracted items to the drying machine for processing.
7. Inspects and sorts dried items and forwards them to the Pressing section for pressing or ironing.
8. Constantly checks the cleanliness and maintenance of the laundry equipment and reports any
defect to the supervisor.

STANDARDS OF GOOD HOUSEKEEPING

1. Cleanliness
 All areas are immaculately clean, corner-to-corner, top to bottom, including surfaces
 Closets, cabinets and storage areas are also kept clean
 Furniture and fixtures are properly dusted; doorknobs and metal fixtures are polished with
the right metal polish.
 Windows and glass panels are dusted and polished.
 Floors are vacuumed, polished or shampooed when necessary; free of dirt and spots in all
areas
 Grounds are free of liters and dirt.
2. Orderliness
 Facilities and fixtures are properly arranged and installed in their appropriate location
 Room amenities are properly installed in appropriate location; arranged for the convenient
access of guests
 Beds in guestrooms are made up properly, linen are mitered and wrinkle free.

3. Sanitation
 The whole area is free from all sources of bacterial contamination such as un-disposed
garbage and leftover, stagnant water, etc.
 Wet garbage containers are underlined with plastic liner and covered; trash and waste are
disposed regularly
 All items for personal use of guests and which come in contact with the body like linen,
cutleries, glasses, etc. are sanitized with sanitizing detergents to protect guests/users from
bacterial contamination
 Glasses that are installed in guestrooms are covered or wrapped in to protect them from
dust and contamination
 All areas inside the building are protected from pest infestation and are regularly
fumigated.

ELMER A.TARIPE
Instructor
 DE LA SALLE JOHN BOSCO COLLEGE
Mangagoy, Bislig City
COLLEGE OF BUSINESS MANAGEMENT

 Cleaning and disinfecting tools are stored away from food.

 Chemicals are labeled and stored away from food.
4. Guests and Clients' Comfort and Convenience
 Rooms are properly ventilated and lighted.
 Guests are not disturbed by noise and other forms of distractions.
 There are sufficient amenities for the comfort of guests like linen, toilet tissues, soap
dispenser with liquid soap, drinking glass, etc.

5. Eye Appeal
 Ambiance is soothing to the eyes, not dim or dull.
 There is a suitable interior design and proper blending of colors.
 No eyesore can be found at the front of the house like lobby, hallways, reception areas.
 Wall decors are posted at eye level.
6. Safety
 Offices, conference rooms, social hall, and public areas are free from safety hazards like
open electrical outlet, dangling wires, damaged tiles, slippery floors, broken chairs.
 Guestrooms are checked for safety hazards during the room check.
 Safety hazards are corrected before they can cause injury or accident; Building is provided
with all required safety facilities like ventilated fire exists, emergency alarm, fire
extinguishers/hoses, luminous safety signs, etc. Safety standards prescribed under the
building code are strictly enforced.
 Safety instructions during emergencies are available in guest rooms. The hotel or building
is prepared for any emergency, has a well-organized safety or emergency procedures and
emergency brigade; All staffs are trained on emergency procedures.
 Trained roving guards are available in hotels to check movements in guestrooms and
Insure the protection of guests.
7. Materials Control and Preventive Maintenance
 There is a designated budgets always for supplies monitored
 Consumption isdeterminedrequirements andreported. and maintained; regular Par stock
are established ? �All requisitions are made. are stored safely in their appropriate
storage.��? All Chemicals and tools appliances maintained and and are equipment
materials diluted and in a equipment safe, properly are working consumed and are
condition used regularly within sparingly.to the avoid limits accidents.of the any
budget.damage�Supplies checked for �
• Losses, damages and equipment breakdown are properly reported, documented and
accounted for and investigated.
• There is a regular inventory of supplies and materials.
• Effective control measures are designed and enforced to prevent losses and pilferages.

ELMER A.TARIPE
Instructor
 DE LA SALLE JOHN BOSCO COLLEGE
Mangagoy, Bislig City
COLLEGE OF BUSINESS MANAGEMENT

• Regular cleaning and checkup of equipment is undertaken.

• Housekeepers are trained on the proper use and maintenance of equipment, chemicals and
supplies.
• Negligence and recklessness of staff in the use of equipment and supplies that result to
damages or accident are reported and subjected to disciplinary action.�
9. Guest Relations
• Requests and proper and attention. Concerns of house guests and clients are given prompt
• Refers to housekeeping maintenance in a house.

_________________________________________________________________________________________________________________________
ACTIVITIES
_____________________________________________________________________________________________________________________
Let1s Work on This

Areas of 4 3 2 1
Assessment
Ideas Presents ideas in an Presents ideas in a Ideas are too general Ideas are vague or
original manner consistent manner unclear
Organization Strong and organized Organized Some organization; No organization;
beg/mid/end beg/mid/end attempt at a lack beg/mid/end
beg/mid/end
Understanding Writing shows strong Writing shows a clear Writing shows Writing shows
understanding understanding adequate little
understanding understanding
Word Choice Sophisticated use of Nouns and verbs Needs more nouns Little or no use of
nouns and verbs make make essay and verbs nouns and verbs
the essay very informative
informative
Sentence Sentence structure Sentence structure is Sentence structure is No sense of
Structure enhances meaning; flows evident; sentences limited; sentences sentence structure
throughout the piece mostly flow need to flow or flow
Mechanics Few (if any) errors Few errors Several errors Numerous errors

____________________________________________________________________________________________________________________

ELMER A.TARIPE
Instructor
 DE LA SALLE JOHN BOSCO COLLEGE
Mangagoy, Bislig City
COLLEGE OF BUSINESS MANAGEMENT

Resources

Book

Crespo,A.& Roldan A. (2016). Housekeeping Services.

ELMER A.TARIPE
Instructor