Housekeeping 1 (Guestroom Cleaning)

MODULE MATERIALS
List of Modules

No. MODULE
MODULE TITLE
CODE
The Definition and Classification of Housekeeping
1 and The Organizational Structure HK 313-1

2 Standards of Ideal Housekeeping HK 313-2

3 Bathroom Cleaning HK 313-3

4 Cleaning, Care and Maintenance HK 313-4

5 Floor Care, Cleaning and Maintenance HK 313-5

Guestroom Cleaning, Care and Maintenance
6 HK 313-6

7 Bed Make-up and Replenishments of Linens HK 313-7

Process of handling Lost and Found Items and Room
8 Keys HK 313-8

9 Mini-Bar in Guestroom HK 313-9

Linen and Laundry
10 HK 313-10
Sanitation in Housekeeping
11 HK 313-11

12 Skills of an Effective Housekeeping Manager HK 313-12

Bachelor of Technical -Vocational

Bulacan Date Developed:
JULY 15, 2020 Page 56 of
Teacher Education Polytechnic Date Revised: 126
Major in Food Service
Management College JULY 2020
HOUSEKEEPING 1 Document No. Developed by:
HK 313 ANA MELISSA A. Revision # 02
40-HK 313 RAYMUNDO
 Guestroom Cleaning,
Care and Maintenance

Bachelor of Technical -Vocational

Bulacan Date Developed:
JULY 15, 2020 Page 57 of
Teacher Education Polytechnic Date Revised: 126
Major in Food Service
Management College JULY 2020
HOUSEKEEPING 1 Document No. Developed by:
HK 313 ANA MELISSA A. Revision # 02
40-HK 313 RAYMUNDO
 Guestroom Cleaning, Care and Maintenance HK 313-6
MODULE CONTENT

COURSE TITLE: HOUSEKEEPING 1

MODULE TITLE Guestroom Cleaning, Care and Maintenance

NOMINAL DURATION: 5 HRS

SPECIFIC LEARNING OBJECTIVES:

At the end of this module you MUST be able to:
1) understand the nature and scope of room’s maintenance;
2) identify and enumerate room amenities, its location and
purpose;
3) remember all the room status code;
4) identify the different forms and documents in the guestroom;
and
5) demonstrate room make-up procedure.
TOPIC: Guestroom Cleaning, Care and Maintenance

SUBTOPICS:
➢ Nature and Scope of Rooms Maintenance
➢ Classification of Guestrooms
➢ Room Status Codes
➢ Bedroom Amenities
➢ Bathroom Amenities
➢ Luxury Amenities
➢ Installation and Set-up
➢ Various Forms and Documents Installed in Guestrooms.
➢ Preparations for Quality Rooms keeping
➢ Rooms Cleaning and Maintenance Procedures
➢ Room Make-up Procedures
ASSESSMENT METHOD/S:
Self-Assessment
Enrichment Activity
REFERENCE/S:
• Roldan, Amelia. Introduction to Hotel and Housekeeping Operation; 2008
• Unbiztodo, Laarni. Housekeeping; 2016

Bachelor of Technical -Vocational

Bulacan Date Developed:
JULY 15, 2020 Page 58 of
Teacher Education Polytechnic Date Revised: 126
Major in Food Service
Management College JULY 2020
HOUSEKEEPING 1 Document No. Developed by:
HK 313 ANA MELISSA A. Revision # 02
40-HK 313 RAYMUNDO
 Information Sheet HK 313-6
Guestroom Cleaning, Care and Maintenance

After reading this INFORMATION SHEET, YOU MUST be able to:

1) demonstrate guestroom cleaning, care and maintenance;
2) identify and enumerate room amenities, its location and
purpose; and
3) determine the preparations for quality rooms keeping.

Nature and Scope of Rooms’ Maintenance

Guestrooms are serviced and maintained through the following services:
1. Maintenance of order and cleanliness
a. Regular cleaning of guestrooms
b. Orderly arrangement of fixtures and guestroom amenities.
c. Installation and replenishment of guestroom supplies and amenities.
d. Continuous checking of the condition of guestrooms and facilities and
taking corrective action.
2. Safekeeping of lost and found items.
3. Coordination with other sections on matters involving guestroom
maintenance and servicing of guests’ needs, complaints and concerns. i.e.,
- Out of order rooms
- Lost items additional requirements
- Processing of guest laundry
- Safety and security matters
- Other matters
4. Provision for other services to house guests like:
- Babysitting
- request of seamstress
- provision of facilities like hair dryer
5. Attending to other guests’ needs and concerns

Classification of Guestrooms
A. According to Number of Beds
1. SINGLE ROOM – a room with single bed, good for one person
2. TWIN ROOM – room with two twin or two single beds, good for 2
persons.
3. DOUBLE ROOM – a room occupied by two persons with 1 double bed.
4. DOUBLE-DOUBLE – room with two double beds or 2 queen beds,
occupied by two or more persons. It is sometimes called TWIN DOUBLE.
5. TRIPLE ROOM – room occupied by three people, usually with 1 double
bed and a rollaway bed or 2 single beds plus a rollaway bed.
6. QUADRUPLE – room occupied by four people; may have two beds or
more.
7. FAMILY ROOM – room with at least 1 double bed, with 1 or more single
beds, designed to accommodate one small family.

Bachelor of Technical -Vocational

Bulacan Date Developed:
JULY 15, 2020 Page 59 of
Teacher Education Polytechnic Date Revised: 126
Major in Food Service
Management College JULY 2020
HOUSEKEEPING 1 Document No. Developed by:
HK 313 ANA MELISSA A. Revision # 02
40-HK 313 RAYMUNDO
 8. KING ROOM – room with king-sized be, maybe occupied by one or two
people or one small family.

B. According to price, layout, and facilities

1. ECONOMY

– a room designed for an economical rate,

usually short or standard facilities like
aircon, television, and other amenities.

2. STANDARD

– a room sold at moderate rate, equipped with

standard facilities and amenities like aircon,
toiletries, TV, bed, night table, etc.

3. DE LUXE

– a more luxurious and

spacious room with
amenities of superior
quality, sold at a much
higher price than standard
room.

Bachelor of Technical -Vocational

Bulacan Date Developed:
JULY 15, 2020 Page 60 of
Teacher Education Polytechnic Date Revised: 126
Major in Food Service
Management College JULY 2020
HOUSEKEEPING 1 Document No. Developed by:
HK 313 ANA MELISSA A. Revision # 02
40-HK 313 RAYMUNDO
 4. STUDIO

– a room with a studio bed – a couch

which can be converted into a bed. It
may also be called an executive room.

5. CONNECTING ROOMS
– two or more rooms with entrance
doors from the outside door between
them. This allows guests to get
through each bedroom without going
out of their rooms.

6. SUITE

– a room with a parlor or living room

connected to one or more full sized
bedrooms, equipped with luxury amenities,
and sold at a higher price than standard
rooms.

Types of Suites
1. JUNIOR SUITE – a room with a bed and a sitting area (usually a small
lounge). There maybe a small, separate bed, connected to the living room
or parlor. It is also called a mini suite.
2. PENTHOUSE SUITE – a suit usually located on the top floor of the hotel.
3. EXECUTIVE SUITE – suite designed for a top executive, with facilities and
amenities for superior quality.

Bachelor of Technical -Vocational

Bulacan Date Developed:
JULY 15, 2020 Page 61 of
Teacher Education Polytechnic Date Revised: 126
Major in Food Service
Management College JULY 2020
HOUSEKEEPING 1 Document No. Developed by:
HK 313 ANA MELISSA A. Revision # 02
40-HK 313 RAYMUNDO
 4. HOSPITALITY SUITE – suite used for entertaining visitors; serving as
function room or a parlor.

Types of Beds
1. SINGLE BED – a bed approximately 36 inches by 75 inches.
2. DOUBLE BED – bed that can accommodate a couple or two individuals. It
is approximately 54 inches by 75 inches in size.
3. QUEEN BED – an extra-long, extra-wide bed, about 60 by 80 inches in
size.
4. KING BED – an extra-long, extra-wide bed, about 78 inches by 80 inches.
5. ROLL-AWAY BED – a portable bed

Room Status
During room check, the rooms’ supervisor checks the status of each room
using the following code; prepares the room status report and endorses it to
Front Desk as their reference in assigning rooms. Without this report, there is a
possibility of double booking of assigning out of order or dirty rooms to guests.

OCC – Occupied – occupied by a paying guest.

VR – Vacant Ready – vacant room, already made up and ready for occupancy,
has been checked by supervisor.

VD – Vacant Dirty – vacated but not ready for occupancy; since it is still dirty or
still being made up. It is also termed as ON-CHANGE.

OOO – Out of Order Room – room is under renovation or not fit for occupancy
since it requires maintenance work or repair.

BLO – Blocked – reserved for a guest who is expected to arrive within the day.

NS – No Show – room is reserved but not used or the reservation has been
cancelled.

SO – Slept Out – guest is assigned a room but did not sleep on his bed.

Terminologies Used to Describe Various Types of Guests

1. Very important persons (VIP) – a well-renowned guest like high ranking
official, executives, etc. who warrant special treatment and handling.
2. Very, very important person (VVIP) – a highly renowned person who
deserves extra special treatment like dignitaries, ambassadors, etc.

Bachelor of Technical -Vocational

Bulacan Date Developed:
JULY 15, 2020 Page 62 of
Teacher Education Polytechnic Date Revised: 126
Major in Food Service
Management College JULY 2020
HOUSEKEEPING 1 Document No. Developed by:
HK 313 ANA MELISSA A. Revision # 02
40-HK 313 RAYMUNDO
3. Free Independent Travelers (FIT) or Foreign Individual Tourists – tourists
or travelers traveling alone, not joins any tour group.
4. Joiner – person joining another guest in the same room.

Installation and Set Up of Room Amenities

1. Installing DND/Make Up Sign and Door Knob Menu

2. Room Amenities
- Bedsheets
- Bed cover
- Dresser lamp or night table lamp
- Throw pillow
- Hanger rack
- Clothes rack
- Dresser with vanity mirror
- Cabinet
- Luggage rack
- Beds
• Matrimonial bed
• Bunk bed
• Rollaway bed
3. Bedroom Set Up
4. Bed Linen Set Up
5. Installation of Guest Closet
6. Set Up of Night Table with Amenities
7. Dresser Set Up with Amenities
8. Washroom Amenities
- Towel cabinets
- Sanitary napkin receptacle
- Hand dryer
- Towels in towel rack
- Liquid soap dispenser
- Paper tissue dispenser
- Bathtub for deluxe and suite rooms
- Toilet tissue and paper towels
- Soap dish
- Signboards
- Shower curtain
9. Bathroom Set Up
10. Bath Towel Set Up
11. Basket of Room Amenities

VARIOUS FORMS AND DOCUMENTS INSTALLED IN GUESTROOMS

1. “Where are you?” Form – to be used by guest to indicate his whereabouts

so that in case someone comes or calls to locate him, the Front Desk can
locate him.

Bachelor of Technical -Vocational

Bulacan Date Developed:
JULY 15, 2020 Page 63 of
Teacher Education Polytechnic Date Revised: 126
Major in Food Service
Management College JULY 2020
HOUSEKEEPING 1 Document No. Developed by:
HK 313 ANA MELISSA A. Revision # 02
40-HK 313 RAYMUNDO
 2. Customer Feedback Form – is designed as a tool for gathering guest
comments and feedback on the room facilities and services so that the
hotel can make the necessary improvements.
3. Acknowledgement Receipt – this form is designed as a control tool
whereby the guest is made to acknowledge room supplies and mini bar
items installed in his room. Without this form, the guest may deny the
count or his consumption, giving room for argument and
misunderstanding.
4. House Rules for Guests – this form provides policies and regulation that
could minimize, if not eliminate abuse on the part of the guests
particularly on behavior that could create serious damage property or
disturb other guest.

PREPARATION FOR QUALITY ROOMSKEEPING

Prepare for the Job
1. Be on time! Time in at the Bundy clock or timesheet (whichever is used).
2. Come to ok clean and properly groomed – clean uniform, right shoes (well-
polished, hair neatly combed, etc.). Strictly comply with grooming
standards.
3. Get your daily assignments, schedule, and side duties from your
supervisor.
4. Report for briefing.
5. Get keys (if you are the room attendant).

Prepare the required tools, equipment, and supplies.

1. Determine the tools and equipment needed including equipment cleaning
supplies and chemicals, forms, etc.
2. Secure the needed tools, chemicals and supplies from their storage area
and make account for them.
3. Make requisition when supplies fall short of par stock.
4. Load and arrange supplies in the trolley.

Set Priorities
1. Secure a room status report from your supervisor.
2. Priorities rooms cleaning as follows:
First – check-out rooms
Second – rooms with make-up request from guest
Third – occupied rooms without request and without Make-up sign
Fourth – vacant rooms that need follow-up

For Supervisors:
1. Check the latest room status. Highlight rooms that must be prioritized.
2. Get the print-out of room night report then transfer it to the discrepancy
report.
3. Know all the expected check out for the day (to be highlighted).

Bachelor of Technical -Vocational

Bulacan Date Developed:
JULY 15, 2020 Page 64 of
Teacher Education Polytechnic Date Revised: 126
Major in Food Service
Management College JULY 2020
HOUSEKEEPING 1 Document No. Developed by:
HK 313 ANA MELISSA A. Revision # 02
40-HK 313 RAYMUNDO
4. Distribute to room attendants their respected assignments including the
room status report so that they have a basis in prioritizing the room
cleaning.
5. Secure keys or card (whichever is used).

ROOM MAKE UP PROCEDURES

1. Place cart in front of the room and knock – activate doorbell or knock gently
(give 30 seconds interval). If the guest is inside, identify your self and ask
permission to make up: “May I make up the room now?”
2. Empty all trash cans/waste basket – empty them into the trash bag of the
cart. Wash with soap, clean, then wipe dry.
3. Wash and wipe-dry drinking glasses – rinse first, then wash with soap and
water, wipe dry then wrap with glass bag.
4. Refill thermo jug with water – wash jug with soap and water, then refill
them with soap and water.
5. Replenish soiled linen – strip off soiled items and place then into the linen
canvass of the cart. Replace them with fresh ones.
6. Make up the bed – follow standard procedures for bed make up.
7. Clean/vacuum floor – vacuum the carpet and upholstered furniture. Follow
the standard procedures for vacuuming. Shampoo it if it is heavily soiled.
8. Dust all furniture and fixtures – dust baseboards, window sills, racks,
cabinets, study tables, lampshades, mirror and window glass using a cloth
and a glass cleaner.
9. Polish the floor and metal fixtures – use metal polish for metal fixtures like
switch plates, doorknobs, and thermostat control panels.
10. Replenish other guestroom supplies – see list of standard amenities.
Place the right quantity in their appropriate location.
11. Make up the bathroom – follow standard procedures for bathroom
make up.
12. Check overall condition of the room – check if there is anything left
unattended; check also the condition of amenities like TV, bulb, etc. and
also if there are safety hazards.

Bachelor of Technical -Vocational

Bulacan Date Developed:
JULY 15, 2020 Page 65 of
Teacher Education Polytechnic Date Revised: 126
Major in Food Service
Management College JULY 2020
HOUSEKEEPING 1 Document No. Developed by:
HK 313 ANA MELISSA A. Revision # 02
40-HK 313 RAYMUNDO