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Organizational Chart of Housekeeping

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    ORGANiZATiONAL CHART OF HOUSEKEEPiNG DEPARTMENT (LARGE ESTABLiSHMENT) Executive Housekeeper/Housekeeping Manager Roomskeeping Supervisor Public Area Supervisor Linen & Laundry Supervisor Room Attendant Houseman/Utility Maintenance Linen Attendant Chambermaid Pest Control Technician Laundry Attendant Minibar Attendant Gardener/Grounds Maintenance Steam presser/ironer Valet runner (SMALL ESTABLiSHMENT) Housekeeping Manager Assitant Housekeeping Manager

    Room Attendant Utility Man Linen&Laundry Attendant Grounds Maintenance HOUSEKEEPiNG – maintenance of cleanliness & order in a house or any lounging establishment HOUSEKEEPER – responsible for housekeeping maintenance TYPES OF HOUSEKEEPiNG 1. Domestic – housekeeping maintenance in a house & the areas surrounding the house 2. Institutional – in a lodging establishment SCOPE OF HOUSEKEEPiNG MAiNTENANCE 1. Guestroom Maintenance a. maintaining orderliness & cleanliness b. room service; attending to service requests c. making sure that room amenities are complete 2. Public Area Maintenance a. aintaining cleanliness & orderliness b. free from hazards c. performing minor repairs 3. Maintenance of Linen/Laundry Service a. collection & delivery of linens b. washing, drying, ironing/pressing of the linens 4. Issuing, Repairs & Inventory 5. Installation, Cleanliness & Maintenance of Furnitures & Fixtures RESPONSiBiLiTiES OF DiFFERENT POSiTiONS Executive Housekeeper – responsible for maintaining a smooth & different plan of operations in housekeeping department a. planning & problem-solving b. organizing (delegation) c. leading & directing functioning d. controlling e. guest relations

    Roomskeeping Supervisor – directs & controls rooms keeping activities including room make-up, installation of minibar and other amenities, ensures conformity to prescribed rooms keeping standards & policies Chambermaid – attends to the maintenance and upkeep of all guestrooms & service areas assigned to him/her Mini-bar Attendant – installation, listing, replenishing, inventory taking, stocking, requisitioning & other related functions Public Area Supervisor – directs & controls all activities concerning public area maintenance and ensures conformity to prescribed housekeeping standards

    CLASSiFiCATiONS ACCORDiNG TO AMENiTiES 1. Luxury 2. Deluxe 3. Standard COMPONENTS OF HOSPiTALiTY 1. Lodging and Accommodations (Commercial & Institutional) 2. Food Service (Front of the house [front office, sales & marketing]; Back of the house[housekeeping, engineering, maintenance]) *housekeeping – one of the largest department in a lodging institution 3. Tourism Industry SANiTATiON – maintenance of a healthy & hygienic condition that is free from a disease-causing organism and other harmful contaminations which are often not visible to the naked eye CLEAN – free from visible soil or spot; free from dirt

    MiCROORGANiSM – “micro” (Greek) – small – organismo – living organism – bacteria, fungi, parasite (disease-causing organism) – F-A-T—T-O-M BACTERiA BREED iN UNSANiTARY MOiST & SLiGHTLY ACiDiC ENViRONMENT 1. Dirty Surroundings 2. Wet undisposed & Uncovered Garbage 3. Stagnant & Dirty Water 4. Crowded Places (Store rooms) that are dirty 5. Undisposed & Uncovered left-over foods 6. Dirty & Unsanitized containers, pans, & utensils PREVENTiON OF BACTERiAL CONTAMiNATiON 1. Keeping all parts of the house clean and free from dirt 2. Stagnant water in pans, pails, drums should always be covered 3.

    Moist-foods and left-over must be wrap in plastic before to be thrown 4. Since bacteria live in moist areas, wet garbage must be underlined by plastic garbage bag 5. The store rooms & closets must not be crowded. Apply the 5s 6. All critical areas for public use (like toilets, lavatories, sinks, & washrooms) should always be sanitized 7. Re-usable personal items (like glasses, cutleries, & other eating utensils) should not be only wash but also sanitize (2 Types: Natural (boiling water) & Chemicals) 8. Personal items (glasses and linens) used by sick people should be segrated and also sanitize 9.

    Housekeepers are advised to protect themselves from contaminations by using devices (like gloves and mask) when cleaning and sanitizing comfort rooms 10. All entrances & windows must be covered with protective screen to prevent the entry of insects 11. Automatic locks are also advised to be put up 12. Protect the food from getting contaminated by insects by covering them and placing them in refrigerator (protection from spoilage) 13. Perishable foods should be stored in an appropriate temperature STANDARDS iN iDEAL HOUSEKEEPiNG 1. cleanliness – free from littering . orderliness – things are in proper arrangement order 3. sanitation – free from hazard 4. guest’s comfort – area should be well-ventilated & good lightings; amenities should be complete 5. eye appeal – colors should be well-coordinated 6. materials control & preventive maintenance – equipments should be use according to their standard 7. guest relation – with courtesy; complaints should be addressed promptly 8. safety – with map (fire exit); places should be free from hazards; employee should be taught on safe drills PEST CONTROL 1.

    Bats, Rodents or Mice – eats tremendous amount of food for its size – its hair and droppings contaminate food – carries disease like typhoid fever and jauntice – excellent climbers, good swimmers, can squeeze into ? inch hole & can drop in 50 feet, yet survive 2. Roaches (German America, Oriental) – carry disease causing bacteria on their body & deposit them on food through bodily contact – lays 25-40 eggs, hatching them from 4-5 weeks depending on the temperature (80-120) 3. Flies – cause disease like typhoid, diarrhea, etc – feed on human & animal waste lay 150 eggs that hatch in 24 hours or less 4. Mosquitoes – transmit disease like malaria – lives on stagnant water APPLiCATiON OF iNSECTiCiDES/PESTiCiDES 1. Spraying 2. Fogging 3. Misting *Garbage can should be easily cleaned; insect proof/rodent proof; durable; moisture proof* Institutional housekeeping= applies to housekeeping maintenance in commercial lodging establishement like hotels, resorts, inns and apartels. Domestic housekeeping= refers to housekeeping maintenance in a house. It covers bedrooms, kitchen, dining, receiving area, grounds and the surrounding areas within the house. Housekeeping is the department that deals essentially with cleanliness and all ancillary service attached to that. •The standard plays an important role in the reputation of the hotels. One feels comfortable only in the environment which is clean and well ordered, so cleanliness is important for health foremost also for well being. •Accommodation in hotels tend to be the largest part of the hotel, it is the most revenue generating department, the housekeeping department takes care of all rooms is often largest department in hotels. The rooms in hotels are offered as accommodation to travelers/ guest as individual units of bedroom. Some interconnected rooms are also made which will be helpful to the guest and families. Many hotels offer suits to the guest. •Hotel offer laundry, dry leaning facilities for guest clothes, shoe polishing facilities also. •Hotel aims to make environment comfortable and offer specialised service to the guest. •Hotel offer guest the choice of specialty restaurant, coffee shop. The bar also sells liquors which generate the revenue of the hotel.

    They are available in banqueting, meeting and private party facilities. •Revenue can be generated from conferencing, meeting, seminar etc. •These days shopping arcade also found in hotels. •A health club is a part of facilities of most large hotels especially resort hotels this also include swimming pool and spa facilities. •Hotels try to make the ambiance as pleasant as possible by nice colour scheme, attractive furnishing and a well kept efficient staff. •Housekeeping is the department determine to a large extent whether guests are happy during stay and in turn mankind they return to the hotel. The fine accommodation and service are provided to the guest so they are pleased with the hotel. The guest satisfaction is its primary object and the hygiene factor must always be present in the hotel Traditionally a Housekeeper is a person employed to manage all cleaning tasks in an organized and proficient manner. An exceptional Housekeeper is expected to be flexible, competent and experienced in general cleaning duties. A few important traits: Punctuality Friendliness Trustworthy Flexible Organized Proactive Punctuality Can the housekeeper come when you need her?

    How is he/ she getting to work (bus, car etc)? What things may prevent her from being on time every time? How flexible or reasonable are you? What do you consider late? How can she get in if you are not home? Friendliness Do you have pets/kids the housekeeper needs to get along with? Would you prefer a conversationalist or someone who just smiles and continues to work undisturbed? Trustworthy Will your housekeeper be there when you are? Will she be in charge of tasks such as (picking up the mail or groceries, etc) Flexible Do your cleaning needs change frequently?

    Make sure your housekeeper can adjust to your needs if necessary. Maybe you need different or additional tasks completed on certain services. Organized Make sure you have scheduled enough time for the housekeeper to complete the tasks you have on your priority list. A good housekeeper can organize her list into priority and time-consuming tasks. Proactive Do you want your housekeeper to complete tasks she may notice that need to be done even if they are not on your list? For instance: taking out the trash/recycling on an off day if it is full or straightening your dresser if it appears to be cluttered with clothes?

    Make a list of the tasks you want and need accomplished. Be sure to schedule enough time for the housekeeper to get the list completed. Remember, the first 1-2 services will be slower, as the housekeeper familiarizes themselves with your home and your specific needs. Also, remember to ask for any task you may need accomplished. Every housekeeper has different skills and abilities that may or may not work with what you need. Some may run errands or help with parties, while others won’t wash windows or do laundry. Never hurts to ask!

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    Organizational Chart of Housekeeping. (2019, May 02). Retrieved from https://graduateway.com/organizational-chart-of-housekeeping-735/

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