ELS HOSPITALITY COLLEGE

PRINCIPLES OF HOUSEKEEPING EXAMINATIONS

TIME : 3 HOURS
INSTRUCTIONS TO CANDIDATE
1.This question paper consists of three sections A, B and C
2.Attempt ALL questions in all sections
FOR OFFICIAL USE ONLY
SECTION QUESTION MAXIMUM CANDIDATE SCORE
SCORE
A 1-11 30

B 12-15 30
C 16-19 40
TOTAL SCORE

SECTION A(30mks)
1. Define housekeeping(1mk)
2. Briefly explain who is a guest to a housekeeper(1mk)
3. Briefly highlight four duties a housekeeper(4mks)
4. Differentiate between routine and adhoc cleaning citing relevant example(2mks)
5. Briefly explain four room occupancy status (4mks)
6. Briefly highlight the procedure of handling a lost and found in the hotel(4mks)
7. Identify four types of linen used while servicing a guest room(4mks)
8. Differentiate between a tool and an equipment as applied in principles of
housekeeping(2mks)
9. Identify four tools and equipment’s used while servicing a guest room(4mks)
10. Explain “clean for dirty” linen issuing policy(2mks)
11. Define the word public area and give three examples of areas considered as public
area(2mks)

1
SECTION B(30mks) HOUSEKEEPING TECHNICAL SKILLS
12 a. Briefly explain what are the housekeepers opening and closing duties(2mks)
b. Highlight eight most fundamental items to be stocked in the housekeeper’s room
service trolley before entering a guest room(8mks)
c. Briefly explain five issues discussed during the morning briefing of
housekeeper(5mks)
13. Briefly explain the procedure of entering a guest room(5mks)
14. Briefly explain the procedure of servicing a checked-out guest room(5mks)
15. Briefly identify five key information shared by housekeepers during handover(5mks)

SECTION C(40mks) LAUNDRY

16. Differentiate between the following as applied in the laundry work (10 mks)
a. washing and dry cleaning
b. On site laundry and off-site laundry
c. Detergent and sanitizer
d.Hard water and soft water
e. Animal origin stain and vegetable origin stain
17. Describe the laundry scope of work with details of activities in each stage(10mks)
18. Briefly describe five laundry cleaning agents with their roles(10mks)
19. Briefly describe stain removal procedure of the following stains (10 mks)
a. Blood stain
b. Banana stain
c. Milk
d. Iron rust
e. Greeses, oil, fats

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