HOME MANAGEMENT

WHAT IS A HOMENAGEMENT

It is a process whereby resources both material and human are used to obtain goals that have
to do with the different household chores including meal preparation and supervision

TWO FOLD SERVICES OF A CAREGIVER

Client Care- child care , elderly care or disable care

Home Care- household chores

DIFFERRENT BETWEEN A HOUSE AND A HOME

House- structure where the family lives

Home- a place where a family lives together harmoniously

ASPECTS OF HOUSEHOLD MANAGEMENT

1. Planning- thinking before an activity starts and picturing what will take place and seeing
of activities and how they contribute to the success of the whole activity or goal
2. Organizing- distributing of responsibilities that no conflict in time will arise. Scheduling
of activities and systematically do things in the shortest time and effort
3. Implementing- carrying out and putting into effect set of activities and goals as planned
and scheduled
4. Controlling- equipping oneself with the necessary skills to perfume an activity and the
ability of time management. Should be resourceful enough when plans are changed
5. Evaluating- Checking and showing results of an activity that has been carried out or
undertaken good or bad.

FACTORS TO CONSIDER IN HOUSEHOLD MANAGEMENT

1. Time- practice POICE

2. Energy- work simplification technique conserving human energy and exerting less effort
3. Ability/Capability- skill to perform an activity in the quickest and easiest way
4. Tools- Use of labor saving devices

HOW A CAREGIVER SHOULD VALUE HER TIME

1. List all planned activities from waking till sleeping time

2. Estimate amount of time for each planned activity
3. Set priorities
4. Practice POICE

IMPORTANT OF HOUSEHOLD MANAGEMENT AS A CAREGIVER

1. To be well versed with the important aspects of household management
2. Be familiar with the different household chores
3. Familiarization of the operation of the different modern household appliances
4. To have an organized work schedule
5. To be able to perform an activity efficiently and with the least supervision

TYPES OF HOUSE

1. Residential a solitary building in its own and with complete facilities and taxed by the
government
2. Flat/Apartment a rented space fully furnished with one entrance and one exit
3. Townhouse/Rowhouse with the same materials and architectural design as an apartment
but are separated by walls owned by different tenants
4. Condominium a huge building with different amenities and maintenance owned or rented
by different tenants

MAJOR PART OF A HOUSE

1. Living room
2. Dining room
3. Bedroom
4. Washroom
5. Kitchen
6. Laundry

MANAGEMENT OF THE MAJOR PARTS OF A HOME

1. Kitchen
2. Garbage bins
3. Cooktops
4. Grill pans
5. Microwave Oven
6. Dishwashers
7. Refrigerators
8. Freezers
9. Small Electrical Appliances
10. Chopping boards
 Plastic
 Wood
11. Pots and Pans
12Table ware / Everyday China
13.Cutlery (Sterling silver, Silver plated, Stainless steel )
14. Glassware
15. Kettles and electric jugs
16. Teapots
17. Coffee pots and coffee makers
18. Garburator
19. Washroom
 Shower curtains
 Shower doors and walls
 Tiles and grout
 Bath and shower mats
 Bath and basins
 Cupboards
 Mirror
 Shower
20. Toilet
21. Laundry
22. Driers and washing machines

FACTORS TO CONSIDER WHEN WASHING, DRYING AND IRONING CLOTHES

1. Read and follow care labels on clothes

2. Know the correct setting on the washing machine
3. Use the right amount and prescribed washing product
4. Have a knowledge on the different types of fabrics as well as stain removal

DIFFERENT CARE LABEL INTSRUCTIONS

1. Fully washable- no cautions
2. Wash separately
3. Do not soak
4. Do not bleach
5. Do not wring
6. Cold wash
7. Warm wash 40 C
8. Hot wash 60 C
9. Gentle machine wash – low washing speed
10. Machine wash – normal speed
11. Hand wash
12. Drip dry
13. Dry in shade
14. Hand wash separately

TYPES OF FABRICS
Natural
 Linen
 Silk
 Wool
 Cotton –
Synthetic
 Acetate
  Acrylic
 Nylon
 Polyester
 Rayon
 Spandex

MANAGEMENT OF EQUIPMENTS AND APPLIANCES

1. Follow manufacturers instructions on special servicing on cleaning techniques especially

inside of equipment
2. Always switch off and unplug equipment before dusting and cleaning
3. Never use wet cloth to wipe over the machine
4. Keep outside dust free with a soft cloth and clean with a prescribed cleaner
5. Use a soft brush for difficult to remove dust or dirt
6. Keep a dust cover when appliance is not use
7. Wipe greasy finger marks with a soft damp cloth

FURNITURES AND UPHOLSTERY

1. Method of Cleaning – dusting and vacuum cleaning

2. How to dust – from top downwards
3. Dusting cloth – old soft cotton clothes , table clothes and sheets
4. Dust brushes – for carved furniture’s
5. Broom with cotton socks – for high cobwebby corners
6. Gloves – for venetian blinds , piano keys and leg of furniture’s
7. Vacuum cleaner – upholstery , curtain , lamp shade , blinds , bottom of wardrobe and
bookshelves

FURNITURE ARE AND CLEANING

WOODEN FURNITURE
Dust regularly and wipe off figure marks
Apply prescribed polish/wax or oil and buff twice a year
Seek professional help for a bad stains and marks
Attend to bad spills or marks ASAP
METAL FURNITURES
Dust regularly
Wipe regularly with soft damp cloth
Buff up with a clean dry soft cloth

TABLETOPS
Dust regularly and wipe over with a damp cloth and buff with a dry soft cloth

UPHOLSTERY FURNITURE’S
Dust regularly
Vacuum clean in all crevices and seams
Plump cushions to shake off dust
Seek advice of professional upholstery cleaner for special or expensive furniture
Check label information

CUSHION
Take covers off and clean according to the fabric they are made up off
For cushions that needs dry cleaning give regular airing by hanging outside for a day

CURTAINS
Dust and vacuum regularly
If washable, shake of dust, oak in cold water for a couple of hours, hand or machine wash in
mild detergent, rinse and hang to dry
Long heavy lined curtains should be taken to professional cleaner or laundry

BLINDS
Dust regularly with a soft brush
Wipe over with a soft damp cloth dipped in hot water

AREAS OF HOUSE WHERE THEY ARE FOUND

Living room
Bedroom
Dining room

TYPES OF CARPET
1. wall to wall covers the stairs and the entire floor
2. board-loom stairs and the entire floor is not covered
3. rug a one piece small floor covering with tassels in the boarder
4. accent rug a small rug placed on the top of a wall to wall carpet
5. scattered rug a small rug used to complement a room feature
6. area rug a big rug used to define a certain area of the house

NUTRITION AND MEAL MANAGEMENT

Nutrition is the study of food in relation to health. It is the process of supplying the body
with the right kind and amount of food for growth, repair, energy and regulation of body
functions and of maintaining the body in good working condition.

Nutrients is an organic or inorganic substance found in food that helps build and maintain
body structure and supplies energy for vital activities, regulate body process and keep the
body from diseases.

Food is any substance that s eaten or drank that nourishes the body

IMPORTANCE OF NUTRITION
1. provide good health
2. prolongs life
3. promotes growth and development
4. enhances vigor and vitality
5. speeds up recovery from illness
6. increase resistance to illness

THE BASIC FOOD GROUPS THEIR SOURCES AND FUNCTIONS

1. Body building foods or grow foods build and repair body tissues
2. Energy giving foods or go foods provides heat and energy
3. Body regulating foods or the glow helps in the digestion and renewal of waste to keep the
body fit and strong and protect the body from diseases

BASIC NUTRIETS AND THEIR SOURCES

1. Carbohydrates provides heat and energy to the body
2. Fat concentrated source of energy that provides warmth and transport fat soluble vitamins
throughout the body
3. Proteins build and repair body tissues and an important constituent of body cells, forms
hormones, that fat and carbohydrates in meals
4. Vitamins an organic substance necessary for growth and maintenance of life they must be
provided in the diet acts as catalysts that-hastens chemical reactions in the different body
processes.

CLASSIFICATION OF VITAMINS
1. Vitamin A essential for normal eye function, resistance to infections, normal growth and
healthy skin.
2. Vitamin D necessary for strong bones and teeth
3. Vitamin E helps in the formation of red blood cells, muscle and tissues prevents the
abnormal breakdown of body fat, anti-oxidant slow ageing, prevent clot formation, prevents
CVD risks
4. Vitamin K necessary for normal blood coagulation

WATER not considered a nutrient but it is an essential part of the body tissues and comprises
2/3 of the body weight.

WATER SOLUBLE VITAMINS

Vitamin B1 Vitamin B2 Vitamin B3 Vitamin B5 Vitamin B12 Vitamin B7 Vitamin B4
Vitamin B9 Vitamin B8 Vitamin B10 Vitamin C

FIBERS- not a nutrient but the in digestible part of the food

Minerals- are inorganic substance that stimulate growth and maintain good health and
regulate body processes

KINDS OF MINERAL
1. Calcium
2. Chlorine
3. Chromium
4. Iodine
5. Iron
6. Magnesium
7. Manganese
8. Phosphorus
9. Potassium
10. Selenium
11. Sodium
12. Zinc

Nutrition for infant

1month – 4 month human milk or formula milk meets nutritional needs

4 months and up – freshly squeezed fruit juice, mashed potatoes, soft rice, cream or cereal,
cooked and strained vegetables.

Two types of milk

1. Breast milk
2. Artificial feeding

CLASSIFICATION OF TABLE APPOINTMENTS

1. Linen
 Table Cloth
 Place Mats
 Table Napkins
 Table Runner
2. Silverware or Flatware
 Forks
 Knives
 Spoons
3. Dinnerware or Chinaware
 Luncheon plates
 Salad or Dessert plates
 Bread and butter plates
 Soup bowls
 Cups
 Saucers
 Platters
4. Glassware or Beverage ware
 Goblets
 Tumblers
 Wine glass
 Ordinary Glass
WHAT IS 5 S
 5S a systematized approach to organize work areas, keep rules and standards and
maintain discipline needed to do a good job
 It utilizes workplace organization and work simplification techniques to make work
easier, faster, cheaper, safer and more effective
 The practice of 5S develops positive attitude among workers and cultivates an
environment of efficiency, effectiveness and economy

WHY 5S
 Workplace becomes clean and better organized
 Work becomes easier and safer
 Results are visible to everyone
 Visible results trigger generation of more and new ideas
 People are automatically discipline
 People become proud of well-organized workplace
 Resultant good image of the organization generates more business and positive
impression to the public

BENEFITS OF 5S
 A clean and well-organized workplace is high in PRODUCTIVITY
 A clean and well-organized workplace produces QUALITY products and services
 A clean and well-organized workplace reduces COST to a minimum
 A clean and well-organized workplace ensures DELIVERY on time
 A clean and well-organized workplace is SAFE for people to work in
 A clean and well-organized workplace makes employee MORALE high

TYPES OF 5S

1. SEIRI (SORT)
 Remove unnecessary items and dispose them properly.
 MAKE WORK EASY by eliminating obstacles
 Eliminate the need to take care of unnecessary items
 Prevent accumulation of unnecessary items

SOME SEIRE PRACTICES

 Sorting and evaluation criteria
 Disposal Tags
 Designated storage area
 Material List

2. SEISO(SWEEP)
Clean your workplace completely
 Easy to check abnormality
 Prevent machinery and equipment from deterioration
 Keep workplace safe and easy to work
SOME SEISO PRACTICES
 Big seiso (clean up) day
 3-5 mins cleaning daily
 Assign owner to each machine or area
 Combine cleaning with inspection
 Make daily maintenance points clear by providing visible instructions
 Provide necessary tools for critical points of cleaning
 Prevent causes of dust and dirt

3. SEIKETSU (STANDARDIZE)
Maintain high standards or housekeeping and workplace organization at all times
 Maintain cleanliness and orderliness
 Prevent mis-operation
 Make it easy to find out abnormality
 Standardize good practices

SOME SEIKETSU PRACTICES

 Visual control signs
 Color coding
 Responsibility labels
 Inspection marks
 Maintenance labels
 Prevention of dust, dirt, noise and vibration
 I can do it blindfolded
 One-point lessons

4. SHITZUKE (SELF-DISCIPLINE)
Do things spontaneously w/o being told or ordered
 Maintain cleanliness and orderliness
 Prevent mis-operation
 Make it easy to find out abnormality
 Standardize good practice

SOME SHITSUKE PRACTICES

 Wash hands after going to the toilet
 Wash hands before and after meals
 Eat and smoke at designated areas
 Keep workplace always clean ad tidy
 Wear clean uniform and shoes
 Observe proper office decorum
 Follow safety rules
 Put things back in their proper place after use
 Work according to standards
5. SEITON (SET IN ORDER)
This principle advocates that there should be a place for everything and everything should be
in its place. All work items should be set in clearly labeled established areas and arranged in a
manner that promotes efficient work flow

SOME 5 SEITON PRACTICES

 Using labels extensively to mark item storage areas and outlining a tools diagram on
boards
 Using pegboards to hold the tools
 Using low level boxes for items held in drawers
 Keeping rarely used items outside the work area and using check out sheet to log the
in/out status of such tools
 Using visual controls to identify the location of the items.

PINCIPLES OF 5S

1. SIERI
 Waste elimination
 Stratification
 Management
 Dealing with causes

2. SEISO
 Cleaning as a way of purifying the spirit
 Cleaning as inspection

3. SEIKETSU
 Visual management
 Standardization

4. SHITZUKE
 Habit formation

5. SEITON
 A place for everything