Program: Bachelor of Technical -Vocational Teacher Education

Major in Food Service Management

Course Code: HK 313

Course Title: Housekeeping 1

Course Credit: 3 units Contact Hours: 54

BULACAN POLYTECHNIC COLLEGE

Bulihan, City of Malolos

COURSE DESCRIPTION: This course is designed to develop and enhance the

knowledge and skills of students in identifying housekeeping staff, cleaning
supplies and equipment. This is also designed to train the students in the
process of preparing and cleaning guestrooms.
LEARNING OUTCOMES
Expected Graduate
General Learning Outcomes
Attributes

1. Critical and creative thinker. • Acquires through knowledge the vision,

2. Good working attitude. mission, goals and objectives of the College.
3. Globally competitive • Apply the concepts, skills, and competencies
professional technical of professional and technical education to
educator. practical situations in the various fields of
4. Competent, productive, and education.
responsive member of • Explain the different concepts of
society. housekeeping operations.
5. Morally and socially • Demonstrate and perform standards in
responsive. different areas in housekeeping.
Competent user of
technology for education
and industrial
applications.

TEACHING METHODOLOGIES
1. Online discussion
2. Modular approach
3. Video presentation
4. Individual Exercises

GRADING SYSTEM
GRADING SYSTEM
Class Standing (60%)
Seatwork/ Assignments 15%
Quizzes 15%
Projects 30%
Term Examination 30%
Attendance/Attitude 10%
100%
Final Grade 100%=Class Standing 60%+Major Exam:30% + Character 10%

GRADES PERCENTAGE DESCRIPTIVE RATING

1.00 98- 100 Excellent
1.25 95-97 Excellent
1.50 92-94 Very Good
1.75 89-91 Very Good
2.00 86-88 Good
2.25 83-85 Good
2.50 80-82 Satisfactory
2.75 77-79 Satisfactory
3.00 75-76 Passed
4.00 73-74 Lacking Requirements
5.00 72 and below Failed

Bulacan Date Developed:

JULY 15, 2020
Bachelor of Technical -Vocational
Teacher Education
Polytechnic Date Revised: Page 2 of 126
Major in Food Service College JULY 2020
Management
HOUSEKEEPING 1 Developed by:
Document No. ANA MELISSA A.
HK 313 Revision # 02
40-HK 313 RAYMUNDO
COURSE POLICIES

1. Student is expected to participate to the best of his/her abilities in whatever

activity is scheduled per module in accordance to his/her preferred but approved
mode of learning such as any or combination of the following: a) online using the
institution’s learning management system “BPC eLearning” b) modular (print out
or in flash disk for pick up or courier/drop box).
2. The rule on failing mark for 20% unexcused absences cannot be enforced due
to allowed flexible schedule during this time of pandemic instead a student has
to be mindful of the required pre-scheduled submission/compliance of the
requirements.
3. Assessment of learning shall be done for every module; however, there shall
be two summative tests that a student needs to undergo before the semester
ends. For a student who opted to have summative exam online, it has to be real
time and there should be somebody who would video him/her to prove that
he/she is really the one answering the test. However, if there is no more
community quarantine, the summative exam shall be done by batch and in
school.
4. Mid-Term and Final Exams shall be given only to students who have
completely or partially settled their accounts for the specified period.
5. Student will be held responsible for all assignments and requirements missed
for the entire content on the course regardless of the mode of learning he/she
has chosen.
6. Only students officially enrolled in the course will be allowed to attend the
class.
7. The professor is not obliged to give a special or late test to any student who
fails to take an examination at the scheduled time, except upon presentation of
any certificate (e.g. medical certificate, etc.), or excuse letter scrutinized by the
subject teacher in terms of its veracity.
8. When given a grade of INC. (Incomplete), the student shall complete the grade
within one year; otherwise, a grade of 5.0 will be given automatically by the
registrar.
9. Students shall comply with all course requirements using any or a
combination of the following flexible learning approaches: a. Online- this refers
to facilitation of learning through social media platforms (google classroom,
google meet, zoom, messenger etc.) and learning management system (LMS) of
Bulacan Polytechnic College. b. Modular- module can be availed in printed or
soft copy (flash disk) with the help of courier. c. Face to Face- facilitation of
learning in which only 50% of maximum capacity of facilities will be allowed to
have the traditional classes in classroom and laboratories. In face to face,
student must be scheduled to ensure physical distancing, hence it shall be by
batch. Health protocols must be followed. 10. At the end of each week, students
shall submit a portfolio that shows his/her weekly accomplishment, it should be
signed by the parent/ guardian. This shall be submitted to class adviser.
11. Compliance with every requirement has to be done within the given time
frame for each activity.

Bulacan Date Developed:

JULY 15, 2020
Bachelor of Technical -Vocational
Teacher Education
Polytechnic Date Revised: Page 3 of 126
Major in Food Service College JULY 2020
Management
HOUSEKEEPING 1 Developed by:
Document No. ANA MELISSA A.
HK 313 Revision # 02
40-HK 313 RAYMUNDO
 Housekeeping 1 (Guestroom Cleaning)

MODULE MATERIALS
List of Modules

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

2 Standards of Ideal Housekeeping HK 313-2

3 Cleaning supplies and its Usage HK 313-3

4 Cleaning, Care, and Maintenance HK 313-4

5 Floor Care, Cleaning, and Maintenance HK 313-5

6 Guestroom Cleaning, Care, and Maintenance HK 313-6

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

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

9 Mini-Bar in Guestroom HK 313-9

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

12 Skills of an Effective Housekeeping Manager HK 313-12

Bulacan Date Developed:

JULY 15, 2020
Bachelor of Technical -Vocational
Teacher Education
Polytechnic Date Revised: Page 4 of 126
Major in Food Service College JULY 2020
Management
HOUSEKEEPING 1 Developed by:
Document No. ANA MELISSA A.
HK 313 Revision # 02
40-HK 313 RAYMUNDO
The Definition and Classification
of Housekeeping and the
Organizational Structure

Bulacan Date Developed:

JULY 15, 2020
Bachelor of Technical -Vocational
Teacher Education
Polytechnic Date Revised: Page 5 of 126
Major in Food Service College JULY 2020
Management
HOUSEKEEPING 1 Developed by:
Document No. ANA MELISSA A.
HK 313 Revision # 02
40-HK 313 RAYMUNDO
 MODULE CONTENT

COURSE TITLE: HOUSEKEEPING 1

MODULE TITLE The Definition and Classification Housekeeping
and The Organizational Structure

NOMINAL DURATION: 5 HRS

SPECIFIC LEARNING OBJECTIVES:

At the end of this module you MUST be able to:
1) differentiate domestic from institutional housekeeping;
2) understand the different classification of housekeeping;
3) determine the housekeeping personnel and their functions and
responsibilities; and
4) create the housekeeping organizational structure.

TOPIC: The Definition and Classification Housekeeping

and The Organizational Structure

SUBTOPICS:
➢ Different types of Housekeeping
➢ Classifications of Housekeeping
➢ Organizational structure of Housekeeping
➢ Housekeeping Areas of Responsibilities
➢ Scope of Housekeeping Maintenance.
➢ Housekeeping Personnel, Job Descriptions, Functions and
Responsibilities.

ASSESSMENT METHOD/S:
Self-Assessment
Enrichment Activity

REFERENCE/S:
• Roldan, Amelia. Introduction to Hotel and Housekeeping Operation; 2008
• Unbiztodo, Laarni. Housekeeping; 2016

Bulacan Date Developed:

JULY 15, 2020
Bachelor of Technical -Vocational
Teacher Education
Polytechnic Date Revised: Page 6 of 126
Major in Food Service College JULY 2020
Management
HOUSEKEEPING 1 Developed by:
Document No. ANA MELISSA A.
HK 313 Revision # 02
40-HK 313 RAYMUNDO
 Information Sheet HK 313-1
The Definition and Classification Housekeeping
and The Organizational Structure

Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1) Determine the definition and classification of Housekeeping.
2) Determine the Organizational structure of Housekeeping
3) Identify the Housekeeping personnel and their functions and
responsibilities.

Housekeeping
– refers to the upkeep and maintenance of cleanliness and order in a house or a
lodging establishment, be it an inn, hotel, apartel, condominium, resort,
dormitory or hospital.
Housekeeper
– One who is responsible for administering housekeeping maintenance and for
ensuring that everything is in order and that all occupants are made
comfortable, safe, and protected from disease-causing bacteria.

Types of Housekeeping
1. Domestic Housekeeping
– refers to housekeeping maintenance in a house. It covers bedrooms,
kitchen, dining, receiving area, grounds and the surrounding areas within the
house.

Lady of the House

– Usually, the wife/mother or caretaker acts as the head housekeeper and is
responsible for keeping the household in proper order.
- she sees to it that the rooms are cleaned and well maintained; makes that
soiled dishes are thoroughly cleaned and polished and that linen are properly
washed, pressed and safely stored.
- she also manages food preparation and dining services.

2. Institutional Housekeeping
– applies to housekeeping maintenance in commercial lodging establishments
like hotels, resorts, inns, and apartels.

Institutional Housekeeping usually covers the following areas:

• Guest rooms
• Hallway and corridors
• Lobby
• Public rooms and restaurants
• Offices
• Stairways
• Windows
• Stores, concessionaires’ shops
 • Grounds
• Linen and laundry area

- It does not include the kitchen and the dining areas since these are
handled by the Food and Beverage Department.

Scope of Housekeeping Maintenance

The responsibilities of the Housekeeping Department include the
following:
1. Guestrooms Maintenance
❖ Maintaining cleanliness and orderliness in the guestrooms.
❖ Furnishing the rooms with necessary amenities and supplies such as bed,
linen, appliances, etc.
❖ Attending to service request of house guest.
❖ Keeping the area free of safety hazards.

2. Maintenance of Public Areas

❖ Maintaining the cleanliness and orderliness in all public areas which
include lobby, corridors. Function rooms, grounds, etc.
❖ Maintaining the upkeep of the surroundings of the building by keeping it
clean and free of liters.
❖ Maintaining an attractive landscape to enhance eye appeal.
❖ Keeping the public area free of safety hazards.
❖ Undertaking minor repair like busted bulbs, broken furniture, etc.

3. Maintenance of Linen/Laundry Services

• Collecting and delivering laundry items for house guests or in-house
occupants.
• Washing, drying, and ironing guest laundry as well as linens used in
banquet functions, food service, and guestrooms.
• Mending service.

4. Washing, Issuance, Repair, and Inventory of Employees’ uniforms.

5. Installation, Cleaning and Maintenance of Fixtures and Facilities.
6. Provision of special services like baby-sitting, mending, polishing shoes,
etc.

Bulacan Date Developed:

JULY 15, 2020
Bachelor of Technical -Vocational
Teacher Education
Polytechnic Date Revised: Page 8 of 126
Major in Food Service College JULY 2020
Management
HOUSEKEEPING 1 Developed by:
Document No. ANA MELISSA A.
HK 313 Revision # 02
40-HK 313 RAYMUNDO
 Distribution of Housekeeping Responsibilities
Housekeeping tasks are distributed to housekeeping personnel who are
designated to perform the following functions and responsibilities.

I. Executive Housekeeper or Housekeeping Manager

Basic Function: Responsible for maintaining a smooth and efficient flow of
operations in the Housekeeping Department; sees to it that housekeeping
maintenance is carried out in accordance with prescribed standards and
policies.

II. Rooms Maintenance Supervisor

Basic Function: Directs and controls rooms keeping activities including room
make up, installation of mini bar and other room amenities; ensures conformity
to prescribed rooms-keeping standards and policies.

III. Head Houseman or Public Area Supervisor

Basic Function: Directs and controls all activities concerning public area
maintenance and ensures conformity to prescribed housekeeping standards and
policies.

IV. Room boy, Chambermaid or Room Attendant

Basic Function: Attends to the maintenance and upkeep of all guestrooms and
service areas assigned to him/her.

V. Mini Bar Runner/Attendant

Basic Function: Responsible for performing mini – bar installation, listing,
replenishing, and inventory – taking, stoking, requisitioning, and other related
functions.

VI. Houseman

Bulacan Date Developed:

JULY 15, 2020
Bachelor of Technical -Vocational
Teacher Education
Polytechnic Date Revised: Page 9 of 126
Major in Food Service College JULY 2020
Management
HOUSEKEEPING 1 Developed by:
Document No. ANA MELISSA A.
HK 313 Revision # 02
40-HK 313 RAYMUNDO
Basic Function: Responsible for the upkeep and maintenance of cleanliness and
orderliness in public areas assigned to him.

VII. Powder Girl

Basic Function: Responsible for the cleaning, care and maintenance of ladies
comfort rooms and locker rooms.

VIII. Gardener and Grounds Maintenance Crew

Basic Function: Responsible for Maintaining the grounds including plants and
landscape.

IX. Pest Control Technician

Basic Function: Attends to the prevention and control of pests through
preventive and corrective techniques.

Bulacan Date Developed:

JULY 15, 2020 Page 10 of
Bachelor of Technical -Vocational
Teacher Education
Polytechnic Date Revised: 126
Major in Food Service College JULY 2020
Management
HOUSEKEEPING 1 Developed by:
Document No. ANA MELISSA A.
HK 313 Revision # 02
40-HK 313 RAYMUNDO