What is briefing in housekeeping?

At the beginning of each shift, most housekeeping departments

will hold a short staff briefing session. Briefing is the only time
where everyone gathered before working on their duties, so you
can communicate effectively with them.
There of, what is briefing in hotel?

Food and Beverage Service Briefing (Pre-shift) It is the policy of

the F&B Department; a service briefing is conducted before every
shift in each outlet. The purpose of this policy is to communicate
relevant information to service associates and to ensure a
professionally operating outlet.

Also Know, what is a briefing session? A briefing is an

informational or instructional meeting. Thus, a
business briefing occurs when you hold a meeting to give
employees information or instructions on new policies, objectives,
strategies, or assignments. In very small organizations, all
employees might participate in single briefings.

Keeping this in consideration, how do you take briefing?

Rules for Briefers

1. Prepare - inform time, place, and prepare written brief and

replies.
2. Control the meetings in a relaxed informal way.
3. Listen and understand - clarify where necessary - when others
are talking.
4. Keep communications adult to adult - never patronise or talk
down.
5. Keep good records.
DE-BRIEFING & GOING OFF DUTY

DEBRIEFING: Briefing conducted at the end of the shift by

the managers and supervisors.

At starting of any shift, you give them a briefing. When they

come back, you debrief them by asking them what they did
and found out. Note that in both cases it’s not the person
doing the actual work but the boss or audience that does the
briefing and debriefing. But people commonly use “debrief”
when they mean “report.”

The Following may be communicated in the course of briefing

session of 10 minutes: -

 Discussing problems faced by any staff member

 Sharing experiences & inviting ideas or practical
 solutions to tackle any particular common problem.
 Handover of any incomplete work to the staff on the
next shift.
 Checking the next day’s duty roaster.
 Staff leave for the day.