Lecture 1: Housekeeping Operations

What is Housekeeping?
Housekeeping is commonly known as an operational department in a hotel, which is
responsible for cleanliness, maintenance, aesthetic upkeep of rooms, public areas, back areas
and the surroundings’ (SMH, 2021). In connection to the previous statement, housekeeping is
the act of cleaning the rooms and furnishings of a home. It is one of the many chores included
in the term housework. Housecleaning includes activities such as disposing of rubbish,
cleaning dirty surfaces, dusting and vacuuming. It may also involve some outdoor chores,
such as removing leaves from rain gutters, washing windows and sweeping doormats
(AIRWINDZONE, 2012).

Different types of Housekeeping

According to AIRWINDZONE (2012), there are two types of housekeeping, namely:
Institutional housekeeping and Domestic housekeeping.
 Institutional housekeeping= applies to housekeeping maintenance in commercial
lodging establishment like hotels, resorts, inns, apartelle, etc.,
 Domestic housekeeping= refers to housekeeping maintenance in a house. It covers
bedrooms, kitchen, dining, receiving area, grounds and the surrounding areas within
the house.

The Housekeeping Organizational Chart

The organizational chart of housekeeping department should provide a clear picture of
the lines of authority and the channels of communication with the department. Housekeeping
department chart not only provides for a systematic direction of orders but also protects
employees from being over directed. The chart shows that each employee should take orders
only from the person directly above him/her (SMH, 2021).

Housekeeping Department Organizational Chart - Large Hotel / 5 Star /

Full Service
The housekeeping department in a large hotel or 5 Star Hotel is headed by the
executive housekeeper. He/she reports to the general manager, or to the resident manager, or
the room’s division manager in a large hotel. In the case of a chain of hotels, the executive
housekeeper also reports to the director of housekeeping, who heads the housekeeping
departments in all the hotels of that chain.
The deputy housekeeper assists the executive housekeeper and, depending on
the size of the property, there can also be assistant housekeepers who look after the various

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areas of responsibility in the hotel, that is, floors, public areas, the linen room, and desk
control.
The Housekeeping Organizational Chart in a large hotel also contains multiple
supervisors for each section of the housekeeping like the Laundry, Desk Control, Floor
Supervisor, Public Area Supervisor, Night Supervisor etc. each of these supervisors reports to
the Assistant Housekeeper or the Executive housekeeper.
Further down the Housekeeping organizational structure, we have the Room boys,
Housekeeping Attendants, Laundry Attendants, Gardeners, Tailors, Florist, Trainees,
Apprentice, etc. Find below the organization chart of the housekeeping department in a large,
Five Star or a full-service hotel.

Housekeeping Department Organizational Chart - Medium Hotel / 3-4

Star Hotel / Mid-Range Service Hotel
The housekeeping department in a Medium Size hotel or 3-4 Star Hotel is headed by
the executive housekeeper. He/she reports to the general manager. In the case of a chain of
hotels, the executive housekeeper also reports to the director of housekeeping, who heads the
housekeeping departments in all the hotels of that chain.
The deputy housekeeper assists the executive housekeeper and looks after the various
areas of responsibility in the hotel, that is, floors, public areas, the linen room, desk control
and staffing etc.

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 The Housekeeping Organizational Chart in a Medium hotel also contains multiple
supervisors for each section of the housekeeping like the Laundry, Desk Control, floor
Supervisor, Public Area Supervisor etc. each of these supervisor reports to the Assistant
Housekeeper or the Executive housekeeper.

Further down the Housekeeping organizational structure, we have the Room boys,
Housekeeping Attendants, Laundry Attendants, Gardeners, Tailors, Trainees, Apprentice, etc.
Find below the organization chart of the housekeeping department in a mid-range service
hotel.

Housekeeping Department Organizational Chart - Small Hotel / 1-2 Star

Hotel / Budget or Limited Service Hotel
The housekeeping department in a Small hotel or 1-2 Star Hotel is headed by the
Executive Housekeeper or a Housekeeping Manager. He/she reports to the general manager.
In the case of a chain of hotels, the executive housekeeper also reports to the director of
housekeeping, who heads the housekeeping departments in all the hotels of that chain.
In small hotels, the executive housekeeper controls the various areas of responsibility
in the hotel, that is, floors, public areas, the linen room, desk control, inventory and staffing
etc. The Housekeeping Organizational Chart in a Budget hotel has only two supervisors only
one for the desk control and linen and the other supervisor is to manage all aspects of the

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rooms and public area. Both of these supervisors report to the Housekeeping Manager or
EHK.

Further down the Housekeeping organizational structure, we have the Room boys,
Housekeeping Attendants, Laundry Attendants, Gardeners, Tailors, Trainees, Apprentice, etc.
Find below the organization chart of the housekeeping department in a small-sized hotel.

Housekeeping Department Organizational Chart - Business Hotel

The housekeeping department in a Business Hotel is headed by the executive
housekeeper. He/she reports to the general manager. In the case of a chain of hotels, the
executive housekeeper also reports to the director of housekeeping, who heads the
housekeeping departments in all the hotels of that chain.
The Assistant housekeeper helps the executive housekeeper in the day to day activities
and looks after the various areas of responsibility in the hotel, that is, floors, public areas, the
linen room, desk control, inventory and staffing etc. The Housekeeping Organizational Chart
in a Business Hotel also contains multiple supervisors for each section of the housekeeping
like the Laundry, Desk Control, Floor Supervisor, Public Area Supervisor, etc., each of these
supervisor reports to the Assistant Housekeeper or the Executive housekeeper.

Further down the Housekeeping organizational structure, we have the Room

Attendants, Public Area Attendants, Mini Bar Attendants, Laundry Attendants, Gardeners,

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Tailors, Trainees, Apprentice, etc. Find below the organization chart of the housekeeping
department in a mid-range service hotel.

Housekeeping Department Organizational Chart - Chain Hotel or Group

of Hotels
The housekeeping department in a large chain hotel is headed by the Director
Housekeeping or General Manager Housekeeping. The Executive housekeeper in each unit of
the chain hotel will report to the director of housekeeping, who heads the housekeeping
departments in all the hotels of that chain.
The deputy housekeeper assists the executive housekeeper and, depending on the size
of the property, there can also be assistant housekeepers who look after the various areas of
responsibility in the hotel, that is, floors, public areas, the linen room, and desk control.
The Housekeeping Organizational Chart in a large hotel also contains multiple supervisors
for each section of the housekeeping like the Laundry, Desk Control, Floor Supervisor,
public-Area Supervisor, Night Supervisor, etc. each of these supervisor reports to the
Assistant Housekeeper or the Executive housekeeper.

Further down the Housekeeping organizational structure, we have the Room boys,
Housekeeping Attendants, Laundry Attendants, Gardeners, Tailors, Florist, Trainees,
Apprentice, etc. Find below the organization chart of the housekeeping department in a large,
Five Star or a full-service hotel.

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Standard Operating Procedures on Housekeeping
The efforts of housekeeping speak for themselves. The results of sincere as well as
faux housekeeping efforts are noticeable. The housekeeping staffs needs to execute cleaning
and maintenance tasks at various places inside the hotel. The most important task is cleaning
and maintaining guest rooms and guest bathrooms. The guests assess the cleanliness in this
area critically.
By following the best cleaning and maintenance practices, the housekeeping staff can
contribute to retain the satisfied guests as well as to generate new guests willing to repeat
their visit to the hotel. This brings in more revenue to the hotel business. To perform towards
guest satisfaction and work productivity together, the housekeeping staffs needs to structure
the cleaning and maintenance procedures and follow them appropriately (tutorialspoint,
2021).

Setting Chambermaid’s Trolley

The chambermaid’s trolley can be viewed as a large tool box on wheels to aid the hotel
housekeeping staff. It has a number of compartments and shelves of various sizes. This
trolley is filled with the supplies from the housekeeping supplies store at the end of each shift
so that the next shift staff can access it immediately.
 The staff should consider the following points while loading chambermaid’s trolley.
 Loading the trolley with adequate supplies depending upon the number and types of
the rooms on the floor.
 Avoid overloading the trolley that may lead to any accidents.
 Avoid under loading the trolley that may lead to make unnecessary trips to supplies
store.

SOP for Setting the Chambermaid’s Trolley:

 Empty the trolley.
 Check rapidly for any broken parts.
 Clean it by dusting and wiping any stains.
 Place the items according to their weight: heaviest items at the bottom and lighter
items at the top section of the trolley.
 Place the linen for different purpose separately.
 Close the lids of cleaner bottles and liquid cans tightly.
 Record the numbers and types of the items loaded in the trolley for the rooms.

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  Collect the room keys.
 Take the trolley to the assigned duty floor.

SOP for Setting the Chambermaid’s Trolley:

 Empty the trolley.
 Check rapidly for any broken parts.
 Clean it by dusting and wiping any stains.
 Place the items according to their weight: heaviest items at the bottom and lighter
items at the top section of the trolley.
 Place the linen for different purpose separately.
 Close the lids of cleaner bottles and liquid cans tightly.
 Record the numbers and types of the items loaded in the trolley for the rooms.
 Collect the room keys.
 Take the trolley to the assigned duty floor.
 Park it outside the room such that the linen side faces outside and the room entrance is
blocked.

SOP for Entering the Guest Room:

 The housekeeping staff should follow the SOP given below for entering the guest
room.
 Leave the DND (Do not Disturb) rooms undisturbed.
 Knock the door with knuckles and announce in pleasant voice, “Housekeeping”.
 Wait for five seconds to hear the guest’s response.
 In case of no response, announce the same again.
 In there is no answer second time too, open the door with the key.
 Enter the room.
 If the guest is found sleeping, withdraw from the room quietly.
 In case the guest answers, ask politely when would he like to service the room.
 In case the guest wants it later, acknowledge his reply and withdraw from the room.
 If the housekeeping work is in progress and the guest returns from outside, greet him
and ask if the guest would like to return in some time.

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SOPs for Cleaning the Guest Room:
 Once the staff enters the room and starts the housekeeping work, he must :
 Not use guest room linen as a door stopper or for cleaning and dusting the room.
 Keep the guest room door open while working.
 Open the curtains and patio door.
 Assemble the furniture and place appropriately.
 Keep the vacuum cleaner and other cleaning apparatus in the room.
 Check the type of bed.
 Take the bed linen of appropriate size and place it on the nearest chair.
 Remove previous bedspread and place on the chair.
 Inspect the bed and pillows for their condition as well as for any lost-and-found.
 In case of checkout room, deposit the left guest items to the floor supervisor. If the
room is still occupied by the guest, place the item such that it is safe as well as visible
to the guest.
 Put soiled sheets and pillow covers in the soiled linen cart of the trolley.
 Empty ashtrays and rubbish from the guest room and bathroom dustbins into the trash
cart of the trolley.
 Pick up used glasses, mugs, ashtray, trays, and place them on bathroom platform.
 Spray the bathtub, basin, glasses, mugs, and trays with cleaning liquid. Let them soak
the chemicals from the liquid.
 Make the bed.
 Start dusting from an extreme inside corner of the room and work outwards.
 Clean wipe TV.
 Straighten the guest items.
 Sweep the room and patio floor.
 Mop the room and patio floor.
 Clean the glasses, mugs, and tray.
 Sanitize glasses, mugs, telephone device, and TV remote.
 Inspect the condition of bathroom slippers and bathrobe. Replace if soiled.
 Close the patio door.
 Close all the curtains.
 Clean the entrance door.

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  Close and lock the room door.
 Report any damage spotted to the supervisor.

SOPs for Cleaning the Guest Bath Room:

 Open bathroom ventilation.
 Sweep the bathroom floor.
 Scrub and finish the platform, bathtub, and basin.
 Scrub and finish the toilet bowl, rim, ring, and hinge.
 Wipe the mirror.
 Clean bathroom walls using wet mop or sponge.
 Replace amenities such as toilet roll, toilet block, shampoo, conditioners, and
moisturizers.
 Replace bathroom mat.
 Wipe down shower curtain working from top to bottom with a dry cloth.
 Replace bath towels and hand towels.
 Replace the dustbin liner.
 Close the bathroom ventilation.
 Clean the bathroom door.
 Keep the bathroom door open after cleaning.
 Check bathroom doormat. Replace if required.
 Report any damage spotted to the supervisor.
 SOPs for Cleaning Balcony / Patio
 The balcony or the patio are the extensions of the guest room. The SOPs for cleaning
them are given below.
 Enter the balcony.
 Spray walls, railings
 Scrub and clean the bird droppings
 Wipe down rocking or sitting chairs and table
 Clean the door tracks appeared on the floor.
 Sweep the floor.
 Mop the floor.

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SOPs for Do-Not-Disturb (DND) Rooms
Every room has to be entered at least once a day by any housekeeping staff.
The guests who do not want to get disturbed by any housekeeping service tag their
rooms with a Do-Not-Disturb (DND) sign. The SOP for these rooms is as given
below.
 Do not disturb by placing a call until 2:00 o’clock in the noon.
 After 2:00 p.m., the Supervisor calls the room to know the guest’s needs.
 The housekeeping staffs contacts the supervisor to make sure whether to service the
room.
 If the call was not answered by the guest after two calling attempts, the room is
serviced.
 To his best judgement, the housekeeping staffs enters the room and continues with the
usual housekeeping work.

Public Area Cleaning SOP: There are various public areas frequented by the hotel guests.
The areas and their respective SOPs for housekeeping are as given:

SOPs for Cleaning the Lifts

 Carry out the lift cleaning task early morning when the least number of guests are
expected to use it.
 Call the elevator on the ground floor.
 Open its door.
 Put appropriate signboard near it.
 Clean the lift using the appropriate cleaning liquid according to the wall material of
the lift cabin.
 Wipe the lift doors.
 Work from top to bottom while cleaning a lift cabin.
 Keep the lift door open till the floor and walls are dried completely.
 Spray clean air freshener.

SOPs for Cleaning the Front Office and Lobby: The lobby is active 24 hours. The
furniture, carpets, flooring, and ceiling; everything needs to be kept extremely clean at any
given time. The SOPs are as follows :

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  Clear all ashtrays into the trash ensuring no cigarettes are burning.
 Clean and restore them to proper places.
 Clear the dustbins near front office desk.
 Replace their lining and keep them as they were.
 Dust and wipe the telephone device, fax machine, Computers, and kiosks. Sanitize the
telephone device, computer key board, and touchpad of the kiosk.
 Remove spider webs from ceiling.
 Remove the dust deposited on walls, windows, furniture, and floor.
 Remove stains on the carpet and furniture.
 Clean all the artifacts using a damp and soft cloth carefully.
 Sweep and mop the flooring of lobby and front office desk area.
 Dust and polish any vases, paintings, and art pieces.
 Spray the air clean spray with signature aroma.
 Play a very light and soothing instrumental music.

SOPs for Cleaning Parking Area: The parking area takes the load of pollution created by
hotel owned vehicles and guests’ private vehicles. It is heavily polluted with dirt and dust.
The parking area needs cleanliness with respect to the following terms :
 Control the ventilation.
 Control pollutant discharges occurring from broken drainage or water systems of the
hotel.
 Remove fine-grained sediment particles on parking floor.
 Clean the area near lift.
 Hard-sweep the parking floor using street sweeping equipment.
 Collect and dispose the debris appropriately.
 Bringing presence of any unusual debris to the notice of public area supervisor.

SOPs for Keeping the Garden: The gardener or the team of gardeners work to keep the
garden looking beautiful. They must:
 Water the plants regularly according to the season and requirement of the plants;
generally early morning.
 Remove the weed and fall leaves daily.

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  Implement the art of Arbosculpture to enhance the beauty of the trees and bushes.
 Keep the gardening tools clean and safe.
 Report any damage or requirement of tools or plants to the public area supervisor.
 Keep the lawn grass in healthy condition by periodic cutting with the help of
scarifying machine.
 Keep any artificial waterfalls or artificial water body clean.
 Fertilizing and manuring the plants as per the schedule.
 Recycle the food wastage in the hotel to prepare organic fertilizer.

SOPs for Cleaning the Dining Area: The dining areas need daily cleaning before their
working hours start as well as when the restaurant staff requests cleaning. The SOP is given
below:
 Collect all the cleaning equipment and dining area keys.
 Switch on all the electric lamps.
 Open all the drapes and blinds for letting in the natural light.
 Observer the entire area to plan the work.
 Align all the chairs away from the table to make room for cleaning.
 Clean the carpet area, using vacuum cleaner.
 Remove any food stains from the carpet using appropriate cleaner.
 If there is no carpet on the floor, sweep and mop it.
 Dust all the furniture in the dining area.
 Polish the furniture if required.
 Using a feather duster, dust all the pictures, paintings, artworks, and corners.
 Clean and disinfect the telephone devices.
 Polish metal, glass, and wood items if required.
 Clean the mirrors and windows by wiping them with wet sponge.
 If requirement of maintenance is spotted, consult engineering department.
 If any guest items are found then deposit it with housekeeping control desk.
 Collect all dirty table linens and replace with the fresh ones.
 Return the keys to the security department.
 Record in the housekeeping register.

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 Lecture 2: Proper Usage of Housekeeping tools and Equipment

HOUSEKEEPING OPERATION
The housekeeping staffs needs to clean various guest rooms, guest bathrooms, and a
number of public areas in the hotel. The housekeeping staffs needs to take the help from
various cleaning equipment while trying to keep the hotel premises to the highest standard of
appearance (turorialspoint, 2021).
Classification of Cleaning Equipment
There are two classifications of equipment: Manual Cleaning Equipment and Electrical
Cleaning Equipment. The two types of equipment are to be discussed below.
Manual Cleaning Equipment: As the name suggests, they are used manually to keep the
surfaces clean. Some commonly used manual equipment are stated after the picture below:

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 Abrasives − are the sharpening stones or grit papers used to polish metal or wooden
surfaces. There are various abrasives depending upon the size of grit and adhesion of
grit particles on the paper.
 Brushes − are handheld flat brushes with bristles to dust the plain surfaces as well as
the corners. They come with non-slip handles and stiff scratch-free bristles. They help
removing stubborn dust.
 Chambermaid’s Trolley/Housekeeping Trolley − is large enough to keep all the
guest room and guest bathroom supplies in an organized manner. It makes the
housekeeping staff to move it around and carry large number of items in one go while
keeping and cleaning the guest rooms.
 Dustbins − are used to collect daily garbage produced in the hotel.
 Dusting Cloths − are soft cloths used for wiping the surface dust.
 Dustpans − are used to collect dust and garbage from the floor and putting it into the
dustbin.
 Janitor’s trolley − It is a trolley that stores cleaning supplies such as detergents, spray
bottles, dustbin, mop, and dusting cloths, all in a compact manner. It can be moved
around easily. It fulfills the challenge of modern day housekeeping in hotels.
 Mops − There are various types of mops such as string mops, flat mops, dust mops,
and synthetic mops. Mops are generally made of flat cotton strings or heavy-duty
sponges fixed on the metal frames. The cotton mops have high absorbing ability but
need more care unlike the synthetic mops that offer almost zero absorbing ability and
very less maintenance.
 Mop Wringer trolley − A mop bucket cart (or mop trolley) is a wheeled bucket that
allows its user to wring out a wet mop without getting the hands dirty. The mops are
squeezed between two surfaces to remove dirty water from it.
 Scarifying machine − It is used for keeping gardens, golf courts, and lawn in the
hotel premises. It cuts through the turf, and removes moss and dead grass. It helps
grow spongy lawn. Scarifiers have fixed knife blades attached to the rotary cylinder.
They cut through the grass by which the offshoots are separated into lots of individual
plants. This helps to thicken up the turf and improve its health.
 Spray Bottles − are used to spray water or chemical solutions on the surface that
needs cleaning. They are also used to spray water on the delicate flowers or leaves of
flower arrangement.

Electric Cleaning Equipment: As the name depicts, these equipment require

electrical power to operate. They are operated either on AC power or on the battery.
Some important electric equipment are:

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 Box Sweeper − It is electric sweeper that consists of a friction brush. The brush often
is fit to revolve vertically or horizontally, when the equipment moves on the surface.
It can clean floors as well as carpets. The wider the better is the box sweeper brush.
 Vacuum Cleaner − It is again a majorly used equipment in hotel housekeeping. It
comes with a suction motor fit in a case, a hose, and various attachments for delicate
as well as tough cleaning requirements.
 Polishing Machine − are used to add a shine to the floors of most frequented areas of
the hotel.
 Scrubber − It is a floor care accessory that comes with handheld electrically operated
scrubber. It is used where only mopping doesn’t suffice. It can scrub stubborn and
sticky stains on the floors of cafeterias, restaurants, lobbies, and fitness areas where
people can take food and beverages.
 Vapor Cleaning Machine − are used where the chemical odors are not desired. They
are equipped for continuous operation. They heat up quickly and work with low
amount of moisture. They kill the bed bugs and their eggs, the yielding a completely
clean environment.

Cleaning detergent is a surfactant or a mixture of surfactants with

"caning” properties in diluted solutions that is also used in cleaning
purposes.

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Liquid Detergent is a detergent in liquid form used for cleaning
tools and equipment.

Scrubbing Foam is used to remove the contaminants of any

tool and equipment.

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 Paper towel is an absorbent textile made from paper instead
of cloth used in drying hands, wiping windows, dusting and
cleaning up spills.

Water is a liquid used for cleaning most of the tools and

equipment. It is also known as the universal solvent.

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 A waste container is a container for temporarily storing
refuse and waste

Baking soda otherwise known as bicarbonate of soda or

sodium bicarbonate is used to deodorize refrigerators.

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 A glove is a garment that covers the whole hand of a person that performs household
Services.

General Rules in the Use of Cleaning Equipment:

 Check electrical appliances and equipment before use. Check if there are frayed wires,
loose plugs ad connections. Never use any appliance that is defective.
 Handle equipment with care and make sure it does not bump on hard surfaces.
 Clean and store equipment in their custodial room immediately after use.
 Empty dust bags of dry vacuum cleaners before they overload and after each use.
 Follow manufacturer’s operating instruction.
 Schedule a regular check-up of equipment to prevent serious breakdown.
 To avoid electric shock or short circuit, do not expose equipment to rain or water.
Store them indoors to protect them from getting wet. Electrical equipment should
never be used in wet surfaces.

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Intended Learning outcomes Students should be able to meet the following
intended learning outcomes:
 Enumerate and identify the different
types of floors;
 Explain the importance of proper floor
cleaning and maintenance;

Targets/ Objectives At the end of the lesson, students should be able

to:
 Discuss the different types of floors;
 Provide proper floor cleaning and
maintenance.

Lecture 3: Housekeeping Operations

What is Floor care?

What do you think are the things that a guest notices when he / she enters an
establishment? Actually there are lots of things that will pop on your mind, but there is a high
chance that one of them would be the cleanliness of the floors. The stained or worn flooring
can badly affect the image of an establishment no matter how much care is invested into the
other elements of the facility. Even with new reception furniture, sparkling clean glass doors
& windows, beautiful plants in the lobby, the guest would still notice the improperly cared
floors (competitive choice, 2019). In connection with our previous statements, below are the
benefits of proper floor care:

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 Good Impression: One of the first things people notice when they enter a business is
the floors. If they are dirty, streaked, or have an unpleasant odor, people may be turned
off and not want to do business. Potential business partners may see stained floors as a sign
the company is unprofessional.
Safety: Clean floors not only make an establishment look good, but also help
improve the safety of anyone who enters the establishment. If the floors are not properly
maintained, dirt, grit, and grime can become a tripping hazard. Slips and falls can
lead to injuries and expensive legal action.

Enhancing Work Environment: People enjoy going to work in a clean workplace.

Employees will not go the extra mile to dress to impress knowing the workplace is dirty
and smelly. This viewpoint could show the ownership and management do not care
about the environment you work.
Fresh & Healthier Environment: The traffic density in many businesses creates
a haven for germs, especially hospitals, and can lead to a spread of illnesses and
diseases.

7 Different Kinds of Floor and How to Clean Them

1. Concrete Floors
 Protect your concrete floors with a commercial sealer to
prevent moisture and debris from seeping into the naturally
porous surface.
 Dust the floor before washing with regular cleaner.
 Regularly scrub and wax concrete floors to maintain the gloss.

2. Vinyl Floors
 Moisture is the number one enemy of vinyl floors. Never let
spills sit long and wipe all moisture off completely with a
smooth, non-abrasive wipe (like a dry microfiber towel) to
avoid damaging the lamination as well as the adhesive of the
vinyl.

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 Deep-clean using a mild, neutral floor cleaner that are safe for
vinyl surfaces and never, ever wash the floor.

3. Terrazzo Floors
 Make sure that your terrazzo floors are sealed with appropriate
terrazzo sealant. This ensures that the marble top’s adherence to
the concrete backing remains undisturbed, no matter how much
foot traffic it gets or how often you clean it.
 Because it is naturally on the shinier side, all you really need to
do is clean it with water, mild neutral floor cleaner, and a mop
to keep it in top notch condition.

4. Linoleum Floors
 For everyday cleaning, linoleum floors only really need dusting
or vacuuming, capped off with a quick touch of a damp mop.
 For seasonal maintenance and removal of the inevitable heel
marks and the occasional skids, use a linoleum-friendly floor
wax applied liberally. Polish off with a very slightly damp cloth
for a perfect sheen every time.

5. Ceramic Tile Floors

 Keep the sheen on your tiles with regular mopping using a wet
mop and neutral, mild floor cleaner.
 Keep the grout clean with regular brushing.
 The right kind of sealer should prevent discoloration of the
grout lines but good old scrubbing and regular dusting and
mopping are still necessary.

6. Marble Floors
 Make sure to use marble sealer to close off the micro-pores
over this natural stone material. Its porous quality is what
makes it vulnerable to moisture and makes it retain dust and
dirt easily, so a good layer of sealant is absolutely
necessary.

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  To clean marble floors, use hot water and a pH-neutral
cleaning agent to avoid discolouring the marble or
damaging the sealer.
 Use soft mop heads to clean the surface.
 Keep it clean by dusting and damp-mopping on a daily
basis.

7. Wood Floors
 When it comes to wood floor cleaning, there’s one
important thing to know: water is the enemy! Water dulls
your wood’s finish and oftentimes leads to irreversible (and
unsightly!) stains. Unless your wood has been treated with
polyurethane, never use a wet mop or even think about
washing your floors with water. Keep the floor dry and
wipe off the smallest spills promptly.
 Dust and wipe with soft mop regularly and always use
appropriate polishing material.
 Never use anything other than a wood-specific floor cleaner
to deep clean and let it soak for a guaranteed sheen.

Floor Cleaning Procedures for Slip, Trip and Fall Prevention

In the United States, 849 people died of work injuries caused by slips, trips,
and falls in 2016, according to the latest statistics from the U.S. Department of Labor’s
Bureau of Labor Statistics. According to the National Safety Council (NSC), approximately
25,000 slip, trip, and fall injuries occur daily in the Unites States. These injuries are the top
cause of preventable deaths among people aged 65 to 85 and over, the NSC reports. Many
factors contribute to falls, including improper floor cleaning. Establishing a formalized
cleaning program can help ensure proper floor-cleaning procedures are in place (Butler D. &
Browning H. 2018).

Set Up Your Program

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 Facility managers who implement a cleaning program help ensure floors are cleaned
regularly and in a safe manner. The program should establish cleaning schedules and contain,
at a minimum, the following elements:
 Consider peak hours, traffic patterns, and weather conditions when scheduling floor
cleanings
 Consider the drying time for the area being cleaned
 Use appropriate barricades to redirect pedestrians during cleaning
 Document all cleanings and regularly maintain inspection logs
 Establish written floor-cleaning procedures and update them as needed (i.e. when a
new floor surface is in place, when new cleaning products are used, if the work
environment has changed, if new exposures are present, etc.)
 Evaluate the written procedures periodically to ensure they are being followed and are
effective.

Be sure to obtain the appropriate Material Safety Data Sheets (MSDSs) and properly
train employees on the use of personal protection equipment and application procedures. The
minimum requirements for this training can be found in the HAZCOM requirements of the
U.S. Occupational Safety and Health Administration (OSHA).

Don’t Skimp on Training

Training employees on cleaning policies and procedures is crucial to the cleaning
program’s success. Employees must be aware of overall housekeeping procedures as well as
specific cleaning procedures for high-hazard areas.
 Consider the following factors when providing training:
 Check all areas to ensure proper drainage is in place.
 Make sure all areas are highly visible.
 Thoroughly clean all areas without taking shortcuts
 Check that all equipment is clean and in good condition.
 Ensure that the correct equipment is used for the floor surface.

Choose Products Carefully

Test all products on a small section of the floor, prior to use, to ensure they are
suitable for the floor surface. Many floor cleaning product suppliers and manufacturers
provide technical support to select the appropriate products for specific types of floors and

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needs. Test cleaning products prior to purchase to ensure quality and to save you from
buying expensive products that do not work.

Be sure to follow all manufacturer instructions on safety and application. Products from
different vendors should not be mixed together, as they might not be compatible and could
cause the products to not work as expected.
Provide training for using, mixing, and applying products as well as maintaining all
cleaning equipment. Many product vendors provide assistance with product selection and
technical training.

Check Your Equipment

All facilities need to verify they have the proper cleaning materials readily available
for their operations. Rather than using the same mop throughout the entire premises, staff
should separate equipment for different areas of the facility to prevent cross contamination.
Equipment may need to be color-coded or marked to ensure employees use the proper
equipment for designated areas.
If an area needs to be blocked off for cleaning, employees set up signage and
equipment properly. It is important that signs are highly visible and do not pose a slip, trip or
fall hazard. Also use signage in conjunction with cleaning up spills and debris, not just as a
deterrent.
Clean all equipment prior to use, then be sure to regularly inspect and maintain it.
Provide employees with the necessary personal protective equipment (PPE) to ensure they
avoid contact with contaminated materials.

Follow Proper Cleaning Procedures

Follow proper cleaning procedures for dust mopping, scrubbing, stripping, and
applying floor finishes. There are common elements to the cleaning process. Before each
step, ensure the equipment is clean, in working order and appropriate for the floor surface.
Then block off the floor area to be cleaned.
Provide color-coded mops and buckets for each area to be cleaned. This will prevent
the spread of foreign substances from one area to another and reduce the possibility that these
substances will be spread in the process of cleaning a spill.
Once the cleaning process is completed, immediately clean the equipment by
thoroughly washing it, allowing to dry, and store it in the proper location.

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Basic Cleaning Procedures
To effectively dust mop floors:
 Remove all debris.
 Hold mop at a 45-degree angle and push mop straight ahead; do not push backwards
and avoid lifting up mop.
 Use a small dust mop for obstructed areas, such as an office or classroom.
 When mopping, start at entrance and work from the sides to the center of room.
 If furniture is easily moved, move and mop where furniture is located.
 Use dustpan and broom to sweep up trash.
 Once the floor is clean, brush out the dust mop with a stiff bristle brush or place the
dust mop head in a plastic liner and shake it several times.
 Treat dust mop at end of cleaning procedures.
 Replace mop head when soiled.
 Hang dust mop with yarn facing away from walls.

For floor scrubbing:

 Operate floor machine from side to side while applying solution.
 Overlap on each pass to ensure that the entire floor has been covered.
 Avoid bumping the baseboards and other fixed objects.
 Use a hand pad and holder to scrub corners and other areas not accessible to the floor
machine.

To pick up dirty solution:

 Use a wet vacuum or remove the dirty solution with the first mop.
 Dip the clean mop into the clear water and rinse — using the double bucket
procedure.
 Wring out the wet mop frequently.
 Cover the entire area to be cleaned.
 Wipe off baseboards before they dry.

After the floor has dried, remove the wet floor signs and return furniture and other
items to their proper positions.

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To pick up dirty solution:
 Use a wet vacuum or remove the dirty solution with the first mop.
 Dip the clean mop into the clear water and rinse — using the double bucket
procedure.
 Wring out the wet mop frequently.
 Cover the entire area to be cleaned.
 Wipe off baseboards before they dry.

Applying Floor Finish

 Applying first coat of seal:
 Pour floor finish into lined mop bucket and place a clean, non-rusty wringer into the
bucket.
 Immerse clean mop into the finish.
 Wring out mop to eliminate dripping.
 Apply a thin coat of finish to the floor.
 Apply floor finish by running floor finish applicator mop parallel to and next to the
baseboard.
 Do not apply in vertical portions of baseboards and walls.
 Work in a “U” shape around baseboards and work from outward inward
 Use additional finish, as needed, per manufacturer instructions and cover the entire
floor.
 Try to avoid splashing the floor finish.
 Before applying another coat, allow finish to dry completely.

Applying second coat of seal:

 Repeat the above instructions.
 You may wish to avoid building up edges by keeping a few inches away from the
baseboards.
 Apply a thin coat of finish.
 The second application should be made using a “figure 8” pattern, which reduces back
fatigue.

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  Allow second coat to dry completely.
Applying additional coats:
 Repeat the above instructions using the same floor finish for the next two coats and all
subsequent ones.
 More coats allows more protection for the floor and a better appearance.
 Apply at least two coats of finish over the seal, if a high-speed burnishing program is
used.
 Allow floor to dry completely before opening to traffic.

Floor Stripping
Apply stripping solution:
 Spread floor stripping solution over area with mop.
 Allow solution to work on floor for recommended time usually at least five minutes
and do not allow the stripper to dry.
 Machine scrub:
 Place floor stripping pad under floor machine.
 Scrub lengthwise along the baseboards.
 Strip side to side over the remaining area.
 Use hand scrub pad to detail strip along the edges and in corners of the room; heel
floor machine on badly soiled spots.
 Do not splash stripper on walls.

Pick up dirty solution:

 Use a wet vacuum to remove stripper solution from the floor.
 Do not allow the dirty solution to dry on the floor.
Rinse and dry floor:
 Use clean mop and clean water.
 Add floor stripping neutralizer to water.
 Cover area with neutralizer and rinse water.
 Use wet vacuum to pick up rinse water.
 Wipe baseboards before they dry.
 Damp mop the floor with clean water for the final rinse.

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 Lecture 4: Housekeeping Operations
Intended Students should be able to meet the following intended learning outcomes:
Learning  Identify the different classifications of guest rooms;
Outcomes  Recognize the proper cleaning procedures in a guest room;
 Recognize the different amenities, forms and documents in the guest
room including the house rules.

Targets/ At the end of the lesson, students should be able to:

Objectives  Compare the different classifications of guest rooms;
 Demonstrate the correct cleaning procedure in a guest room;
 Discuss the different amenities, forms, and documents in the guest room
including the house rules.

Online A. The link for the online discussions or video conference via Google
Activities classroom is to be posted through the respective group chat in messenger.
(Synchronous/ The dates for the online discussions will happen once a month and is to be
Asynchronous announced through the respective group chat in messenger.
) (For further instructions, refer to your Google Classroom, Facebook group or
Messenger to see the schedule of activities for this module)
A. Learning Guide Questions:
 What are the different classifications of guest rooms?
 What are the correct cleaning procedures in a guest room?
 What are the different amenities, forms, and documents in the guest
room?

Note: The insight that you will post on online discussion forum using Learning
Management System (LMS) will receive additional scores in class participation.

The Guest Room

What is a guest room?
The guest room is the main product of a hotel or any accommodating establishments.
It is also stated as the greatest contributor in terms of revenue in a hotel as it contributes to
more than 50% of sales, making the total profit percentage from room sales very high (Azhar
M.I. 2019).
In connection to the previous statement, commonly hotel rooms or guest rooms are
categorized and priced accordingly to the type of bed, number of bed, number of occupants,
décor, specific furnishings or features nowadays special even the special theme available in
the room.

Types of Hotel Rooms

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Single Room: A room with the facility of single bed. It is meant
for single occupancy. It has an attached bathroom, a small
dressing table, a small bedside table, and a small writing table.
Sometimes it has a single chair too.

Double Room: A room with the facility of double bed. There

are two variants in this type depending upon the size of the bed:
King Double Room (with king size double bed) Queen Double
Room (with queen size double bed) It is equipped with
adequate furniture such as dressing table and a writing table, a
TV, and a small fridge.

Deluxe Room: They are available in Single Deluxe and Double

Deluxe variants. Deluxe room is well furnished. Some
amenities are attached bathroom, a dressing table, a bedside
table, a small writing table, a TV, and a small fridge. The floor
is covered with carpet and most suitable for small families.

Double-Double (Twin Double) Room: This room provides

two double beds with separate headboards. It is ideal for a
family with two children below 12 years.

Twin Room: This room provides two single beds with separate
headboards. It is meant for two independent people. It also has
a single bedside table shared between the two beds.

Hollywood Twin Room: This room provides two single beds

with a common headboard. If a need arises, the two beds can
be brought together to form a double bed.

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Duplex Room: This type is composed of two rooms located
on two different floors, connected with internal stairs.

Cabana: This type of room faces water body, beach, or a

swimming pool. It generally has a large balcony.

Lanai: This room faces a landscape, a waterfall, or a

garden.

Suite: It is composed of one or more bedrooms, a living

room, and a dining area. It is excellent for the guests who
prefer more space, wish to entertain their guests without
interruption and giving up privacy. There are various types
of suites :
 Regular Suite − Best for business travelers.
 Penthouse Suite − Luxurious than the regular suite.
It is provided with the access to terrace space above
the suite. It is aloof from crowd and provides a
bird’s eye view of the city. It has all the amenities
and structure similar to a regular suite.
Presidential Suite − The best possible suite in the hotel.

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Cleaning the Guest Room
Cleaning is one of the major tasks the housekeeping force performs. It carries out
cleanings when the guests are about to occupy their room, while they are staying in the hotel,
and immediately after the guests vacate the room. The housekeeping also cleans the public
area, which is often shared by a large number of guests (tutorialspoint).
Keep in mind that the following standards in cleaning a guest room may vary depending upon
the hotel or the establishment. The following are only the basic guides or standards:

Cleaning the Check-In Room

The Check in rooms are cleaned when the guest is about to occupy the room. A
checklist of room readiness is shared between the guest room supervisor and the guest room
attendants. The supervisor inspects the readiness of the room for occupancy.

The guest room attendant performs the following cleanings:

 Checking power switches, air conditioner, TV, and other electronic appliances for
healthy condition.
 Making bed with the fresh linen, pillow cases, and bedside mat.
 Cleaning ashtrays and dustbins, replacing if required; and putting fresh paper stripes.
 Checking stationery and vanity supplies. Replacing/refilling if required.
 Cleaning the bathroom: floor, walls, toilet, shower area, and tub.
 Checking bathroom supplies. Replacing the used supplies with the new ones.
 Checking the room curtains and drapes for stains, replacing if needed, and closing.
 Discarding the used supplies in the guest room.
 Spraying the room freshener.

Cleaning an Occupied Room

The room is cleaned when the guest is occupying the room. It includes cleaning and keeping
all occupied rooms twice per day on guests’ requests and convenience.
 Entering the guest room by following the set procedure.
 Clearing the dustbins.
 Collecting the used linen and putting it in the linen bag.
 Making the bed.
 Carrying out the guest room dusting.

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  Vacuuming of carpet and bedside mats.
 Cleaning the bathroom and replenishing the bathroom supplies.
 Checking the functionality of light bulbs, television, electric kettle, and intercom
device.

Cleaning the Check-Out Room

This cleaning is performed when the guest vacates the guest room and proceeds for hotel
check-out formalities. The cleaning involves:
 Assembling bed, chairs, settees, and other furniture and placing it appropriately.
 Wiping guest room floor with wet mop.
 Cleaning the writing tables, assembling and placing stationery appropriately.
 Checking under the beds and chairs, and in the locker for any articles the guest left
behind.
 All personal stuff, documents, articles left in the room (if any) are removed and
deposited to Lost and Found desk.
 Cleaning all walls of bathroom with wet wipe.
 Cleaning all electric appliances such as microwave, fan, refrigerator and others.
 Keeping heaters/air conditioners at lowest power consuming option.
 Switching off the room light and television.
 Locking the guest room door and cleaning area outside it.
 Depositing the keys at front office desk.

Guestroom Forms and Documents

The forms and documents inside the guest room to help inform the guests and the
establishment as well are as follows:
1. Where are You" Form: this form is to be used by guest to indicate his / her
whereabouts so that in case someone comes or calls to locate the guest, the Front
Desk would be able to get in contact or locate the guest.
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
improvement.
3. Acknowledgment 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.

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 Without this form, guest may deny the account or his consumption, giving room for
argument and misunderstanding.
4. House Rules for Guest: this form provides policies and regulations that could
minimize, if not eliminate abuses on the part of guest particularly in behaviour that
could create serious damage to property or disturb other guests.
5. Safety Instruction In Case of Fire: this form as the name suggests informs the
guests on what to do in case a fire breaks out of the hotel. This makes it possible that
the guests are fully informed of the fire exits, fire extinguishers and the procedures to
follow during the incident.

VC - Vacant & Clean V/O or O/V - Status Unclear NS - No Show

VD - Vacant & Dirty
OR - Occupied & Ready
OC - Occupied & Clean
OD - Occupied & Dirty
CO - Check Out
OOO - Out of Order
DND - Do Not Disturb
DO - Due out Room
VCI - Vacant, Cleaned &
Inspected
HL - Heavy Luggage
LL - Light Luggage
NL - No Luggage
SO - Slept out
V - Vacant Room
MUR - Make-Up Room
VR - Vacant & Read

LECTURE 5: LINEN AND LAUNDRY SERVICES

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What is Linen?
Linen is the highest annual cost inventory in the housekeeping department hence getting good
value for the money spend should be an important priority for an executive housekeeper.
Therefore must have thorough knowledge of the composition, construction and properties of
a fabric. Artistic skill of housekeeper can be executed in bed making procedures (Sridevi S.
PL.).
As we now know what linen is on a perspective of a housekeeping industry, let’s move on to
the material types used in linen. Each linen type will be different when it comes to washer
and temperature settings. The different linen type are as follows:
Cotton: Chances are your bed sheets are cotton. Cotton is the most-popular fabric used to
make sheets and other bedding. It’s durable, affordable and easy to care for. Cotton sheets are
generally safe to launder with any washing machine cycle and with regular laundry detergent,
but it’s best to check the care label on your sheets for any specific instructions.
Silk: The cool, smooth texture of silk sheets mean they’re considered luxurious, indulgent
and romantic. They’re also hypoallergenic, meaning silk is a good choice for people who are
particularly susceptible to allergies from dust mites, pet hair, and dust. Silk is made from a
soft fibre produced by silkworms and requires special care.
Ensure you use lukewarm water, a delicate, biodegradable laundry detergent, and have the
washing machine set to the delicate wash cycle. To dry them, you should only spin through
once, to preserve the integrity of the fabric. And keep the sheets away from direct sunlight to
avoid fading.
Flannel: Flannel is the perfect sheet material for cold winter nights. It’s a type of cotton
that’s been combed to cause the fibres to fluff, become soft and able to trap body heat.
Flannel sheets should be washed on your machine’s gentle cycle, in cold water. This is
because too much friction may cause the material to pile over time.
Polyester: Polyester is a cheap, man-made fibre and is generally mixed with another fibre.
Polyester sheets are generally durable and stain resistant, but can feel itchy to some, which is
why they’re often blended with cotton. 100% polyester sheets should be washed in warm (but
not hot) water using a mild detergent.
Blends: Polyester and cotton is the most common blend available, but you might also find
cotton and bamboo or cotton and rayon blends. Blended fabrics will usually include cotton,
and are fairly cheap, so often used for children’s bedding. Cotton blend sheets should be
washed using a mild detergent and lukewarm water, with the washer set to a gentle setting.
Bamboo: Pure bamboo can be made into a fabric, but typically if you find sheets that are
labelled ‘bamboo’ they are actually ‘rayon’, which is a silky, soft and durable material. Rayon
means the bamboo pulp has been through a chemical process whereby it’s dissolved, re-
solidified and spun into a thread. These types of sheets are less environmentally-friendly than
others, as the process of making the rayon involves harmful chemicals. Bamboo sheets
are best washed in cold water and dried on a low heat.

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What are the types of linen used in the housekeeping department?

Top Sheet or Flat Sheet: Commonly used in North America, but

uncommon in Europe, a top sheet (also known as a flat sheet), is
the sheet that separates you from your comforter, blanket, or quilt.
In Europe (and very slowly catching on in the United States), the
duvet cover takes the place of the top sheet.

Bottom Sheet or Fitted Sheet: A bottom sheet, or fitted sheet, is

the sheet with the elastic edge that fits over your mattress, hence
the name "bottom" or "fitted" sheet.

Bedspread: bedspread is a thin, decorative covering that normally

covers the entire bed and touches the floor.

Coverlet: A coverlet is a decorative fabric covering that does not

touch the floor and normally does not cover the pillows. Woven
coverlets and quilts fall into this category. These are normally bed
accents and they can sit on top of bedspreads.

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Blanket: Blankets are used to add warmth. While some people use a blanket on its own,
others may prefer to top the blanket with a more attractive quilt, comforter, or duvet.

Comforter: A comforter is a bed cover stuffed with fibers or down

for warmth and then sewn together on all four sides. Probably the
most common bed topper in North America. Comforters are
available in a nearly endless range of colors, patterns, and styles and
are a major decorative accent in the bedroom. Most are made of
either cotton or polyester.

Duvet: A duvet is similar to a comforter except it requires the use

of a duvet cover, where a comforter does not. Typically, a duvet is
solid white and stuffed with down or a down alternative.

Duvet cover: A duvet cover encases and protects a duvet. Like an

envelope, it has an opening where the comforter or duvet is
inserted. Once placed inside, the opening is closed with buttons or
occasionally a zipper. Duvet covers are generally very decorative
and are available in a wide selection of colors and styles. The
duvet cover takes the place of a top sheet in Europe, and some
people in the U.S. also use it this way
Pillowcase: A pillowcase is used to cover a sleeping pillow and
sometimes a decorative or bolster pillow. It’s normally a
rectangular shape with an opening on one end where you insert
the pillow. It is recommended that you change your pillowcase at
least twice per week to protect your facial skin from breakouts or
skin irritation.

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Pillow Sham: Pillow shams are decorative coverings for
pillows, often designed with trims, ruffles, flanges, or
cording. Add a couple of pillow shams to your bed for extra
style.

Bed Skirt, Dust Ruffle, or Valence: Most commonly called

a bed skirt or bed ruffle, this is a decorative piece of fabric
placed between the mattress and box springs. It extends to the
floor at the mattress's sides and bottom. Its main function is to
hide the box spring, but bed skirts also add a touch of softness,
color, and decor to the room.

Throw Blanket: Smaller than a regular blanket, a throw or

toss blanket is used to add extra warmth at the foot of the bed
or when wrapped around your shoulders. They are another
good way to add a touch of color to your bed.

Mattress Pad: Also called a mattress topper or underpad, this

layer of padding is used above the mattress and beneath a
bottom sheet to add comfort.

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What are the procedures on taking, segregation, and tagging of laundry?
The SOP or standard operating procedures for guest laundry collection or the taking of
guests’ laundry and the sorting and marking of the guest laundry or the segregation and
tagging of laundry are to be discussed below.
 Record each guest laundry collection call in the Housekeeping control book.
 The initials of the valet going for collecting laundry to put against that call in the valet
call register.
 The laundry valet has to write down the room numbers on his valet collection and
delivery card. Also, he/she should carry a laundry collecting bag for pick-up service.
The collection bag is left in the floor pantry.
 Be sure the room number is correct and there is no DND sign hanging out before
knocking on the door. Knock on the door gently and self-introduce as Laundry
Service. Wish the guest as per the time of day ask if they require anything to be
laundered.
 Address the guest by the time of the day “good morning, good afternoon sir/madam",
May I pick up your laundry.
 Get a laundry/ dry-clean list for the guest to fill in if a guest has not done so as yet.
 Be sure the room number is correctly and properly written down, if the guest has
forgotten to write the room number on the Laundry/Dry cleaning list, the valet must
put it down correctly before leaving the room.
 Remind the guest to empty all pockets at the time of laundry collection.
 Look for any visible damages or stains at the time of collecting the laundry.
 Put all soiled laundry and dry clean separately into different laundry bag with each
slip attached.
 Any special instructions given by the guest are also be noted on the laundry/ dry-clean
list and on the Blackboard.
 Ask the guest courteously by when the laundry is required to be ready and returned
and record the same in the Laundry/Dry cleaning list.
 Leave the room wishing the guest a pleasant stay before closing the guest room.

Standard procedures for Sorting and Marking Guest Laundry:

 Empty the dirty clothing together with the list from one laundry bag.
 Count each item to acquire a total count, which needs to match with the number
filled by guest on the laundry list.
 Be sure the number of each item filled by the guest is matching your count.
 It often happens in some cases that the house count may not match with the guest
count. You can’t forward this laundry bag for the marking step.
 Return the whole bag to the guest unprocessed with a written note.

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  The same procedure and record must also be maintained if any garment is found
with defect before washing like damage colour, fade, and burn mark.
 Fix on marking tape through the Marking machine.
 Clip the attached laundry list on the board.
 Set the number keys to the code you want [Guest Room No.]
 Pair socks with thread.
 All socks are to be marked / tagged at the heel portion.
 The under shirt will be marked just right under the brand label.
 The entire handkerchief is to be marked at the bottom of one corner.
 Shirt is to be marked to put through button holes.
 When marking also note guest instruction, e.g. request for hand wash, hang to dry,
starching.

Laundry Equipment and its Functions

On-premise laundry is the game of conservation of water and electricity and generation of
high throughput. These equipment speeds up the housekeeping work. The laundry equipment
mainly include:
 Washer/Extractors: They are automatic machines which are used to wash the
linen in large amount. They provide high laundry room productivity by using
less water and electricity.
 Dryers: They dry the linen in less time than conventional drying methods.
They deliver fast drying without consuming much electrical energy.
 Flatwork Ironers: They save energy, cost, and efforts to press the large number
of linen by delivering them ironed and pressed. They are easy and safe to
operate.
 Commercial Folders and Stackers: They are yet another, automatic laundry
devices that can deliver perfectly folded and finished linen. They can also help
to stack the folded linen neatly.

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Page | 42
Lecture 6: Sanitation in Housekeeping

What is Sanitation?
Wiping a counter with a bleach solution is an example of sanitizing. Although the
words “cleaning” and “sanitizing” are often used interchangeably, there is a big difference
between both processes.
Cleaning can be defined as the physical act of removing dirt, grime, and stains from
an area. It also includes vacuuming, dusting, and other acts that are meant to make a room or
area look good. That doesn’t necessarily mean there is any sanitizing going on. Sanitizing is
defined as cleaning an object to make it free of bacteria or disease-causing elements (VR,
2020).
As we now know what sanitation is and its difference with cleaning in which is the
use of chemicals, let’s discuss the chemicals used in housekeeping.

What are the Chemicals used in Housekeeping and the proper Procedures in handling
this type of Chemicals?
There are 4 different types of cleaning agents commonly used by housekeepers in
private houses and hotels. Each of the cleaning agents has a specific purpose. And it is
important to use them as intended. Otherwise dangerous and costly mishaps can occur.

The four types of cleaning agents used in housekeeping are to be discussed as follows
including how to handle them:

1. Detergents: are substances that contain soaps and/or surfactants (any organic
substance/mixture).Use them for washing or cleaning jobs for the household, institutional or
industrial purposes, including: Dishwashing, Hand washing, Laundry washing, Fabric
softeners, All-purpose cleaners, and Bleaching.

There are many cleaning products that contain detergents and they come in various
forms. Including powders, tablets, concentrated liquids, liquid capsules, pastes or cakes.

Phosphorus in Detergents
You will commonly see phosphorus as an ingredient in detergents. However, it
is a toxic chemical. There are strict limits on the amounts of phosphorus in detergents.
Phosphates are common additives in detergents to soften the hard water. It enhances the

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cleaning power of the detergents, which is very helpful in spiking its popularity and while
marketing. However, it causes health problems and major environmental hazards.
Phosphorus limit in laundry detergents
According to EU Detergent regulations, consumer laundry detergents (for use
by non–professionals, including in public laundrettes) must not contain more than 0.5 grams
of phosphorus. This is in the recommended quantity of the detergent used in a standard
washing machine load. This applies to the recommended quality of detergent.

Phosphorus limit in dishwasher detergents

The total content of phosphorus allowed in a standard dosage expressed in
grams or ml or number of tablets for the main washing cycle. This is for normally soiled
tableware in a fully loaded dishwasher (12 place settings. It must not exceed 0.3 grams.
However, there are provisions for water hardness.

Restrictions on Chemical Fragrances in Detergents

There are 26 chemical fragrances commonly used in detergents which are
most often linked to causing allergic reactions. For this reason, the concentration of these
fragrances must not exceed 0.01% by weight in detergents.

The Danger to Children of Liquid Laundry Detergent Capsules

Housekeepers working in private houses or establishments where children are
present must avoid the risk of children getting hold of liquid laundry detergent capsules. And
avoid putting them in their mouths.
Liquid laundry detergent capsules intended for single-use contain highly
concentrated liquid detergent-insoluble packages. They normally have bright colours. Making
them attractive to children. Who could mistake them for sweets!

Incidents of Poisoning
Poison Centres in several EU countries have reported a significant number of severe
incidents of ingestion and eye damage involving infants and young children regarding liquid
laundry detergent capsules. A higher accident rate compared to laundry detergents in other
types of packaging.
The main symptoms and consequences of exposure to concentrated laundry
detergent can be the following.
If ingested: severe vomiting, coughing, respiratory disorders, nausea, drowsiness, and
rash.

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 In case of contact with the eyes: conjunctivitis, eye pain, eye irritation.
In case of contact with the skin: skin rash, skin irritation, chemical burn.
2. Degreasers: A degreaser is a cleaner designed to remove grease, oils, cutting fluids,
corrosion inhibitors, handling soils, fingerprints, and other contamination common in
assembly, stamping, other types of metal fabrication, refineries, motor repair, airplane
hangars, and many other applications. You can use degreasers for heavy-duty work to remove
grease, grime, dirt, and oil from hard surfaces. Commercial kitchens generally use them. To
remove grease from grills, ovens, and other metal surfaces. As well as from heavily soiled
floors.

How Degreasers Work

Grease, oils, and fats are organic dirt. Alkaline solutions and solvents break this down.
Heavy-duty degreasers such as oven cleaners have a high pH (more alkaline). All-purpose
cleaners for light dirt and dust have neutral pH.

Cleaning and degreasing agents on the pH scale

Common Ingredients in Degreasers:

 Sodium Carbonate (soap ash) - more commonly known as Soda Ash, is an additive to
raise the pH and alkalinity in swimming pools.
 Sodium Meta Silicate- dairy, metal, and floor cleaning; in deinking paper; in washing
carbonated drink bottles; in insecticides, fungicides, and antimicrobial compounds; as
a chemical intermediate for silica gel catalysts; as an additive in soaps and synthetic
detergents.
 Ethylenediaminetetraacetate (EDTA) _ iron and calcium irons
 Sodium Tripolyphosphate - meat and dairy processing
 Kerosene - gas

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  Methylated spirits / white spirit - is a liquid made from alcohol and other chemicals. It
is used for removing stains and as a fuel in small lamps and heaters.
 Xylene - colorless, flammable liquid with a sweet odor

Safety Awareness When Using Degreasers

As degreasers are high-alkaline cleaning agents they can be corrosive. So,
housekeepers must closely follow the instructions on the product labels to ensure they are
only used for their intended purpose. And to avoid damage to surfaces.

Health Risks
High-alkaline cleaners and degreasers can cause chemical burns to the skin. Use
degreasers in well-ventilated areas along with skin and eye protection.
Some degreasing products contain ammonia or lye. Never mix this with bleach.
Because it results in a chemical reaction, which will produce poisonous chlorine gas.

Safer Alternatives
You can use a variety of naturally alkaline ingredients in degreasers in place of strong
chemicals to reduce health risks. Environmentally friendly, non-toxic, and non-fuming
degreasers are now more popular in commercial kitchens. To prevent chemical
contamination.

3. Abrasives: Some abrasive cleaners also contain chemical or organic disinfectants. This is
to kill bacteria at the same time. These disinfecting agents can include the following. Pine oil,
quaternary ammonium compounds, or sodium hypochlorite (household bleach).
Chemical antimicrobial agents are regulated. So, the product label states “disinfectant”. So,
make sure to closely follow the directions on the label.

Housekeeping Tips for Using Coarse Abrasives

Always test abrasive cleaners on a small, inconspicuous area of the surface you are
cleaning. Before you use the cleaner on the entire surface.
 Use sparingly and rub gently.
 Do not use abrasives on marble or other natural stone surfaces.
 Only use on surfaces not harmed by mild abrasives or acids.
 Don’t allow abrasives to dry out on the surface you are cleaning.

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4. Acids: Acid cleaning agents are often highly concentrated solutions. Use them for the
toughest cleaning jobs to dissolve mineral deposits (descaling) and ingrained grime.
Acid cleaners can be dangerous and highly corrosive. Make sure to handle them with
extreme care. And dilute them according to the manufacturer’s instructions.

Uses for Acid Cleaning Agents:

 Descaling mineral deposits
 Rust removal
 Tough stain removal
 Dissolving
 Cleaning masonry
 Mould removal
 Bathroom tile cleaner
 Restoring tarnished or discolored metal

Acid Strengths
Different cleaning jobs with acid cleaners require different strengths or dilutions.
Housekeepers often use acid cleaners to clean bathrooms and for dishwashers.

Very Mild Acid Cleaners

Vinegar and lemon juice are mildly acidic (about 5%) and have the benefit of being
organic. Use them to remove hard-water deposits from glassware.

Very Strong Acidic Cleaners

Oxalic acid, Hydrochloric and sulfuric acid are strong acids. Use them as rust
removers and toilet bowl cleaners. Note: they are very poisonous.

Safety Precautions When Using Acid Cleaners

 Acid cleaning agents are highly toxic so housekeepers must follow label instructions
exactly.
 Do not mix acid cleaning agents with other cleaners.
 Avoid contact with skin or your eyes.
 Avoid splashing or spilling Acid cleaners on other materials.
 Ventilate rooms when using acid cleaners.

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Lecture 7: Safety and Security in Housekeeping

Safety and security are concepts often used interchangeably, and it should be
understood that both are means of safeguarding human and physical assets. The term ‘safety’
is used with reference to such things as disasters, emergencies, fire prevention and protection,
and conditions that provide for freedom from injury and prevent damage to property. The
term ‘security’ is used with reference to freedom from fear, anxiety, and doubts concerning
humans as well as protection against terrorism and thefts of guest, employee, or hotel
property (Paramjamwal, 2016).

What are the General Safety and Security Measure for the Guests?
Hotels are not required to ensure guest safety. However, must exercise reasonable care
for guest and employee safety. Hotel may be held wholly or partially liable for resulting loss
or injury if it is found that a hotel has exhibited an absence of reasonable care for guest safety
(Abbasi, Z, 2013). The following are the different segments in which safety and security
measures for the guest are applied:

Staffing for Security:

1. Employee safety training:
 Training employees to 1) ensure guest safety, 2) work safely, and 3) assist hotel’s
security efforts.
 Employee safety training is an on-going process.
2. Local law enforcement:
 Local law enforcement officials can provide no-cost safety and security training for
employees.

3. Recodable locks:
 Reduce chance for guests to be victimized in their rooms by someone who had rented
the same room on a prior night.
 Help reduce the incident of employee theft from rooms.
4. Surveillance systems:
 Use of VCR - Recording activity at front desk, in parking areas, and near cashiers.

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  Use of CCTV (Closed-Circuit Television) - In a multiple-entry property where
management desires to monitor activity outside each entrance.

5. Alarm systems:
Internal alarms:
o Serve to deter criminal or mischief activity.
o Notify an area within the hotel if alarm is activated.
o Protect storage areas, hotel facilities (pools, spa, and exercise areas), and hotel
and perimeter.
 Contact alarms: Notify (contact) an external entity such as fire or police
departments if alarm is activated.

6. Emergency Plans: the identification of a threat to the safety and security of the hotel &
hotel’s planned response to the threat
 Response to events in most hotels’ emergency plans Fire / power outages / severely
inclement weather / robbery / death or injury to a guest or employee / bomb threat /
intense negative publicity by the media.
 An emergency plan must be a written document, including:
o Type of crisis.
o Who should be told when the crisis occurs?
o What should be done and who should do it in the crisis?
o Who should be informed of the results or impact of the crisis when it is over?
o Where practical, hotels should practice implementation of their plan?

What is the proper handling and key control?

Proper key control procedures are important for guest security and privacy. Key
control also protects the property by reducing the possibility of guest and property theft
(Azhar, M.I. 2019).

Housekeeping is primarily concerned with four categories of keys:

 Emergency keys: open all doors in the property even those that guests have double
locked. These keys should be kept in a secure place. Some properties also keep an
emergency key off the premises. Distribution and use should occur only in emergency
situations such as a fire or when a guest or employee is locked in a room and needs

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 immediate assistance. Most housekeeping personnel do not use emergency keys on a
day-to-day basis.
 Master key: also open more than one guestroom. Master keys are separated into three
levels of access. The highest level is the grand master. This key opens every hotel
room and, many times, all housekeeping storage rooms. Master keys can be used in
emergency situations when it is vital for an employee to enter some or all areas of a
hotel. Master keys are kept at the front desk for such emergency purposes.

 The next level of master key is the section master. This type of master key opens
rooms in one area of a hotel. An inspector may be issued more than one key of this
type because he/she may be required to inspect the work of more than one room
attendant.
 The lowest level of master key is the floor key. Generally, a room attendant is given
this key to open the rooms he/she is assigned to clean. If the employee has rooms to
clean on more than one floor or area, he/she may need more than one floor key. Floor
keys typically open the storeroom for that floor.
 Guestroom key: are those keys distributed to guests. This type of key opens a single
guestroom and, in some cases, other locked areas such as the pool. Guestroom keys
are stored at the front desk when not in use.

Key Control Procedures:

 A log can be used to monitor the distribution of master keys. This log should include
the date, time and the name of the person who signed for a particular key. Every time
an employee receives or returns a master key, he/she should be required to initial or
sign the log.
 Employees issued keys should keep the keys on their person at all times. Key belts,
wrist bands, or neck chains are recommended devices for keeping track of master
keys.
 Master keys should never be left on top of a housekeeping cart, in a guestroom or in
an unsecured area.
 An employee should never loan the key to a guest or to another employee.
 Finally, a room attendant should never use a master key to open a room for a guest. If
a guest asks an employee to unlock a room, the employee should politely explain the
hotel’s policy and direct the guest to the front desk.

What are the fire safety preventions in hotel?

Fire prevention and fire fighting

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Fires may be classified into four groups, based on their source of fuel.
 Class A: These are fires with trash, wood, paper, or other ordinary combustible
materials as their fuel source.
 Class B: These are fires with flammable or combustible liquids and gases as their fuel
source.
 Class C: These are fires involving electric equipment.
 Class D: these are fires with certain ignitable metals as the fuel source.

Prevention of fire:
Fires may be prevented if fire hazards are identified and eliminated. Some unsafe
practices that may lead to fires are as follows:
 Guests smoking in bed.
 The hotel not providing sand urns.
 Using high-wattage bulbs in lamps.
 Leaving linen chute doors open.
 Storing rags and cloths with residues of cleaning polish still on them.
 Not unplugging electrical appliances when not in use.
 Using faulty electrical equipment or sockets.
 Leaving magnifying glasses where sun can catch them.
 Each establishment must conduct fire drills on a periodic basis and ensure that all staff
attends these drills so that they know what is to be done during a fire emergency.

Fire warning systems: These may be electrically powered manually operated systems,
automatic fire detection systems, or a combination of both. The usual components of such
systems include:

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Dealing in case of fire emergency
 Immediately switch on the nearest fire alarms.
 If possible, try to put out the fire with suitable equipment, remembering to direct the
extinguishers at the base of the flames. Do not attempt to fight a fire if there is any
danger of personal risk.
 Close all the windows and switch off all electrical appliances, including fans and
lights.
 Close the door to the affected area and report to your immediate supervisor for
instructions.
 Carry out instructions--- for instance, rouse guests in the section and direct them to
the nearest fire-escape route. Each guestroom should have the route to the nearest fire
escape drawn out and displayed in a place where it is most likely to be seen by the
guests.
 Report to the departmental fire representative for a roll call. The housekeeper on duty
should check the list (in the form of the duty rosters) of the staff who are on duty so
that all those on duty can be accounted for.
 Remain at the assembly point until instructed to do otherwise.
 Do not use lifts.

Fire Fighting Equipment:

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 Staff should be trained in operating the fire-fighting equipment. Types of fire-fighting
equipment vary from simple ones such as buckets of sand and water, fire blankets, and hose
reels to more complex fire extinguishers. Water buckets should be constantly checked for
adequate water levels and sand buckets should be kept dry. Water should not be used in case
of fires involving electricity.

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Lecture 8: MANAGING AND MONITORING OF THE
HOUSEKEEPING JOB

Housekeeping is an operational department in a hotel, which is responsible for cleanliness,

maintenance, aesthetic upkeep of rooms, public area, back area and surroundings. A hotel
survives on the sale of room, food, beverages and other minor services such as the laundry,
health club spa and so on. The sale of room constituter a minimum of 50 per cent of these
sales. Thus, the major part of the hotel’s margin of profit comes from the room sales, because
a room once made can be sold over and over again. The effort that a housekeeping
department makes in giving a guest a desirable room has a direct bearing on the guest’s
experience in a hotel (Roberts, C. 2016).

What is the scope of housekeeping management?

Housekeeping plays a very important role in hospitality industry such as:
 To achieve the maximum possible efficiency in ensuring the care and comfort of
guests and in the smooth running of the department.
 To establish a welcoming atmosphere and ensure courteous, reliable service from all
staff of the department.
 To ensure a high standards of cleanliness and general upkeep in all areas for which the
department is responsible.
 To provide linen in rooms, restaurants, banquet hall, conference venues, health clubs,
etc., as well as maintain an inventory for the same.
 What is the scope of housekeeping management?
 Housekeeping plays a very important role in hospitality industry such as:
 To achieve the maximum possible efficiency in ensuring the care and comfort of
guests and in the smooth running of the department.
 To establish a welcoming atmosphere and ensure courteous, reliable service from all
staff of the department.
 To ensure a high standards of cleanliness and general upkeep in all areas for which the
department is responsible.
 To provide linen in rooms, restaurants, banquet hall, conference venues, health clubs,
etc., as well as maintain an inventory for the same.

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 What is the budget preparation in housekeeping?
Budgeting is an important aspect in any of the business and Hotel industry is no
exception. It is a plan of expenditure that projects the anticipated revenues as well as
the expenditures required to generate that anticipated revenue of a hotel.
Housekeeping department is one department that uses heavy amounts on both capital
and operating expenses. Hence an efficient and effective budget plan is needed to
make this non-revenue department run with maximum efficiency and attain the
financial goals (Bansal, S.P. et.al,).

CAPITAL EXPENSES
Capital expenses involve large amounts on such investments that have a long term impact on
the hotel. These are the expenses which are intended for long period of time. Costs for most
inventoried items appear in the operating budget as expenses against the revenue generated
over the same period, however, costs for machines and equipment are a part of capital
expense since they have relatively high costs which require capital investments by the hotel.
So it is obvious that decisions on these items are critical and should be made by a team
comprising the general manager, financial controller and executive housekeeper.

The types of items that come under capital expenses are:

1. Large equipment and machines,
2. Furniture, fixtures and fittings in rooms and public areas,
3. Linen and soft furnishings in guest rooms and public area,
4. Uniforms of staff
5. Any new project planned (like construction of a new block etc.)

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 In housekeeping, decision to invest in capital expenses is caused by:
 Restoration of rooms or public areas.
 Any addition of rooms or public areas.
 Replacement of any equipment, furnishings, etc.
OPERATING EXPENSES
Operating Expenses are the allocation of expenses for each item required by the department
in order to operate smoothly. In case of a hotel operation expenses are based on occupancy
percentage. The budgeted amount for the month varies since there is certain period where
occupancy forecasts are unreliable or unpredictable.
The various heads of expenditure that are normally reflected in a housekeeping operating
budget are:
Salaries and Wages: This is a major head in operating expenses. It includes staff pay, bonus,
incentives, provident fund, etc. The staffing guide and the occupancy forecasts are used to
determine the total labor hours cost for each job category.

Employee Benefits: This head includes staff meal, medical insurance, staff parties, pensions
etc. Human resources and accounting staff help to determine what levels of expense to budget
for the employee benefits. In some places this head is merged with employee salary and
wages head.
Linens: Every year new line is purchased for the used up linen or linen that has completed its
life cycle like towels, bed sheets etc. Replacement cost for new linens can be determined with
the help of monthly physical inventories of the housekeeping department.
Guest Supplies & Amenities: Expenses on operating Supplies that includes non-recycled
inventory items, such as guest supplies and amenities like soap, shampoo, toothbrush etc.
Laundry & Cleaning Supplies: Expenses on the different type of cleaning agents required
in laundry and cleaning of different surfaces like detergents, fabric conditioners, glass
cleaners etc. The cost of operating the hotel’s on-premises laundry is directly related to the
volume of soiled items to be processed.

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Decoration: Housekeeping department helps and assists in the beautification of the hotel
inside and outside the building. The expense on decoration comes under this category.
Small equipment: Expense on purchase of small equipment like brushes, brooms, microfiber
clothes for cleaning, squeeze for glass cleaning etc. comes under this head of expenses.
Pest control: This one is an important category as the sophistication in hotel premises has no
place for any kind of pests. Mostly it is done by contracted agencies having competency in
this type of job. It can be done by the housekeeping employee also; accordingly the budget
should be apportioned.
Horticulture expenses: Expenses on Flower arrangement, decoration, garland for VIP guests
on arrival, florist expenses (flowers, oasis and vases) and landscaping expense (seeds,
saplings, flower pots and manure) are included in this category.
Printing and stationeries: Expenses under this category is shared by Front office and
housekeeping department.
Repairs and Maintenance: This type of operational budget is usually divided between
housekeeping and Engineering
Contract services: Contract or past invoices can be used to budget the cost of outside
contractors for cleaning projects, dry cleaning, laundry or any other contracted activity.
Miscellaneous expenses: It includes all other departmental expenses like telephone, lighting,
water expenses etc.

PROCESS OF BUDGET PLANNING

Budget planning for housekeeping involves the following functions:
 Getting estimates of room sales or occupancy percentages of the hotel,
 Coordinating estimates on expected costs per room, estimating amount of resources
available and their allocation
 Communicating the budget to responsible managers,
 Implementing the budget plan,

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PLANNING CAPITAL BUDGET: Capital Budget is the allocation of funds for particular
items that will help the functioning of the hotel. In Housekeeping, it can be replacement or
additional Maid’s trolley, Laundry washer & dryer, building a new Laundry Shop for outside
customers, replacement of vacuum cleaners, replacing out of order furniture. As the
equipment have a certain lifespan, yearly planning of capital budget is made on the basis of
items to be replaced during that period.
PLANNING OPERATING BUDGET: In order to have a smooth operation in the hotel, it is
important that allocation of funds for the operational needs and maintenance of the hotel
should be handled and monitored effectively. If operating budget is not monitored efficiently
it will lead to the demise of capital expenditure. The first step in planning the operating
budget is to forecast room sales, as most of the expenses that each department can expect are
directly related to room occupancy levels.
The rooms’ manager gives the executive housekeeper the yearly forecast of occupancy levels
broken down into monthly budget periods. Using historical data along with input from hotel’s
marketing department, the rooms’ manager will provide an occupancy percentage for each
budgeted period. In housekeeping department too, salaries and wages, the usage for recycled
and non-recycled inventories are directly related to the number of rooms occupied. To
executive housekeeper the concept of “cost per occupied room” is an important tool to
determine the levels of expense across different heads. Once the executive housekeeper
knows predicted occupancy levels, expected expenses for salaries and wages, cleaning
supplies, guest supplies, laundry and other areas can be determined on the basis of formulas
that express costs in terms of ‘cost per occupied room.’ The budgeting process simply
involves relating cost per occupied room to the forecasted occupancy levels.

BUDGETARY CONTROL: A budget gives a critical insight of the departmental cost,

reviews the past planning and present accomplishments. It also suggests necessary actions to
accomplish the hotel’s financial goal in coming future. The budget thus acts a guide that
provides the managers with the standards by which they can measure the success of
operations. By comparing actual expenses with allocated amounts, the executive housekeeper
can track the efficiency of housekeeping operations and monitor the department’s ability to
keep its expenses within the prescribed limits.
Budgets provide a financial framework within which the housekeeping department operates.
The budget also acts as a guide as to which things need repair or replacement. It helps to
determine what valuable pieces of equipment may be purchased and to pinpoint the areas
where emphasis will be placed in the coming year. It can be said that the budget is an
instrument used by the management for controlling and directing many activities like
purchasing activities.
Planning and monitoring the budget helps to identify wasteful expenditures. Whenever the
financial situation changes, it can be tracked by budget and necessary steps can be taken to
achieve the financial goals. It coordinates all the activities of various departments of a
business firm. It provides a means for determining the responsibility for all deviations from
the budgeted plan. Budgets provide a tool for corrective action through reallocations.

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ADVANTAGES OF BUDGETING:
 Budgeting avoids wastages & Losses and thus maximum efficiency is attained in the
department,
 Budgeting gives management a chance to plan ahead to achieve long term goals,
 It Increases communication & coordination within the firm,
 It motivates workforce because of their participation in setting of budgets,
 It leads to identification of areas of efficiency & inefficiency, Acts as a yardstick for
comparing actual performance,
 The budget gives a control over the expenses in the department,
 It keeps the managers focused on the departmental financial goals,
 It keeps the management aware about the different expenses during the budgeted
period. It also tells how to allocate the funds, how far the hotel is towards reaching the
financial goals.
 It helps to organize the expenditures and savings by dividing the money into
categories of expenditures and savings.
 It provides you with an early warning for potential problems,
 It provides a platform for internal audit since regularly evaluating departmental
results.
 Establishes divisional & departmental responsibility, helps in identification of people
responsible for deviation from budget,
o It enables to produce extra money by identifying and eliminating unnecessary
spending like late fees, penalties and interests. These seemingly small saving
can add up over the time to a significant amount,
o Managements with well-ordered budget plan receive greater favour from
credit agencies,
o Extent of financing is predetermined thus avoiding possibility of over or under
capitalization.
LIMITATIONS OF BUDGETING:
 It is based on estimates, so it may be not accurate every time.
 Sometimes one can find it misleading due to change in external factors like market
etc.
 Managers suffer from inflexibility of budget since they have to operate within the set
limits,
 It may make managers complacent, if budgeted performance is easy to achieve,
 If budget is perceived as pressure device on workers, they can get demotivated,
 Many a time departmental conflict arises because of competition for resource
allocation in budget
 Short term perspective of the budget limits the manager’s perspective

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CHECKLIST FOR PREPARING A HOUSEKEEPING BUDGET:
 Know the present position of the department.
 Review the previous year’s financial statements.
 Look at the major events, festivals etc. for the year ahead for future forecast.
 Check for any expansion plans, increase/decrease of workforce.
 Check on the supplies needed-consider automation, new technology and better
products.
 Take each cost heading separately and compile to form the final budget.
 Plan for practical goals and do not over budget.
o Take into account the inflation percentage. Prepare by looking at past
experiences, present knowledge and judgement of what is likely to happen.
o Identify areas which can or cannot be controlled.
o Review operating costs and expenditure that is variable, semi-variable, and
fixed.
o Prepare throughout the year for the next year’s budget noting changes and
scope for improvement.

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