Managing House Keeping Operations

House Keeping Managers play an important role in the organization in managing the housekeeping department.

This course presents a systematic approach to managing housekeeping operations and provides a thorough overview, from the big picture of maintaining a quality staff, planning, and organizing, to the technical details of cleaning each area of a hospitality facility.

This course covers management concepts and responsibilities in the Housekeeping division of mid-to- large properties, including models for staffing patterns. It examines inventory and equipment management, characteristics of materials and supplies, linen and laundry room management, and cleaning functions.

Housekeeping covers all the essential areas of room maintenance and cleaning so that guests/office staff can always feel comfortable. Housekeeping is critical to the success of today’s lodging operations and this managing housekeeping operations  ourse will illustrate what it takes to direct day-to-day operations of this department, from big-picture management issues to technical details for cleaning each area.

This course provides you with the principles of housekeeping management as you apply specifically to the hospitality industry.  Course topics included scheduling, supervision, selection and maintenance of fabrics, furniture and floor coverings, health and safety concerns, and the operation of laundry facilities.

This course provides a sound introduction to the heart of the housekeeping. Once you have completed this course you will be confident in the needs and routines of housekeeping and effective in a hotel/office/NGO from day one

Objectives

The main objectives of the course are to:

• To understand management of housekeeping duties within an establishment, supervision of staff, scheduling, use of different cleaning agents, safety within the work environment; housekeeping technology.

• Help to prepare participants to meet the challenges associated with the housekeeping department

• Provide an overview of the key issues of housekeeping and maintenance management.

• To understand the theoretical and practical knowledge that constitutes the work of housekeeping

• To illustrate the complexities and demands of working in the industry through the scope of housekeeping

• Provide the student with the competencies to function professionally within the housekeeping department.

Outcomes

After completion of the course students are expected to be able to:

• Define the basics of Housekeeping management functions, principles, and explore ideal characteristics of a good manager as applied to individuals in small and large hotel organizations

• Examine the importance of Housekeeping Management knowledge when viewing fundamental organizational requirements and recognize Housekeeping inventory skills required of managers

• Analyze the impact of poor management/leadership and the impact it can have on underlying organizational success

• Describe the role of the housekeeping department in hotel/office/NGOs operations, and explain the importance of effective communication between housekeeping, the front office and the engineering and maintenance division.
  Identify typical cleaning responsibilities of the housekeeping department, and explain how area inventory lists, frequency schedules, performance standards and productivity standards are used to plan and organize the housekeeping department.

• Apply techniques to develop and improve human resource skills in recruiting, selecting, hiring and orienting. Techniques addressed include identifying sources of labor from non-traditional labor markets, implementing internal and external recruiting methods, minimizing employee turnover, enchasing interviewing skills, and orienting new employees to the housekeeping department.

• Apply techniques to develop and improve human resource skills in areas of training, scheduling, motivating, and disciplining. T echniques addressed include implementing the four-step training method, developing a staffing guide, adopting alternative scheduling methods, motivating the housekeeping staff, and administering a formal disciplinary action program.

• Manage inventories of recycled and non-recycled items. Techniques addressed include establishing par levels for different types of inventories, taking physical inventory, and implementing effective inventory control procedures.

• Control expenses in the housekeeping department by using the operating budget as a control tool, tracking expenses on the basis of a budget cost-per-occupied-room, and implementing efficient purchasing practices.

• Understand the safety and security needs of hospitality operations and how safety and security issues affect H/K personnel.

• Understand the managerial skills necessary to efficiently operate an on-premises laundry operation (OPL). Skills addressed included planning the physical layout of an on-premises laundry operation, developing procedures for laundering different fabrics, organizing the flow of linens through the laundering process, operating typical machines and equipment used in laundry operations, and staffing the OPL.

Target Audience

The course is suitable for:

• Anyone who wants to gain extensive knowledge, potential experience, and professional skills in the related field.

• House Keeping Managers

• House Keepers

• Executive House Keepers

• House Keeping Supervisors

Course Outlines

The following topics will be covered:

Module 1: Introduction, Housekeeping Ops and Environmental Management

Module 2:  The Role of Housekeeping in Hospitality Operations

Module 3:  Environmental and Energy Management
Module 4:  Planning and Organizing the Housekeeping Department

Module 5:  Housekeeping Human Resource Issues

Module 6:  Managing Inventories

Module 7:  Controlling Expenses
Module 8:  Safety and Security
Module 9:  Managing an On-Premises Laundry

Mobile 10: Guestroom Cleaning

Module 11:  Public Area and Other Types of Cleaning

Module 12:  Ceilings, Walls, Furniture, and Fixtures

Module 13: Beds, Linens, and Uniforms, Carpets and Floors

Module 12:  Tubs, Toilets, and Vanities