Dimapur Government College

ACCOMMODATIONS (HOUSEKEEPING)

8 credits

1 credit = 13 Class hours

Weightage: Practical 60% Teaching 40%

[Marks: 100]

Course Description

This course covers management concepts and responsibilities in the Housekeeping division of a full service hotel. Students will receive an introduction to managing housekeeping operations principles including the latest concepts and practices. Students will gain an understanding of inventory and equipment management, characteristics of materials and supplies, linen and laundry room management, and cleaning functions.

Course Objective

After successful completion of this course, students will be able to:

·  Understand the overall structure and operation of hospitality industry.

·  Understand role and responsibility of housekeeping department.

·  Discuss relationship of housekeeping with other departments.

·  Demonstrate an understanding of housekeeping basic planning activity and its organization.

·  Discuss various activities in housekeeping department such as chemical usage, managing inventories, laundry management and controlling expense.

·  Understand and analyse housekeeping standards together with safety and security aspects.

·  Demonstrate the creativity on housekeeping standards and trends.

(Theory – 40 marks)

1.  The Housekeeping & Organization of the Department: 6 marks

1.1  Definition & importance of Housekeeping

1.2  Duties & responsibilities of housekeeping staff

1.3  Housekeeping organizational structure (small, medium & large)

2.  Staffing of the Department: 5 marks

2.1  Qualities of housekeeping staff

2.2  Aims & attributes of housekeeper

2.3  Staff scheduling

2.4  Coordination with other departments and routine method of work

3.  Security, Situation Handling, Safety & First Aid: 5 marks

3.1 Safety of guest & hotel property

3.2 Prevention of accidents & first aid

3.3 Role of security department

3.4 Lost & found procedure

3.5 Record maintenance and key handling procedure

4.  Hotel Guest Rooms: 6 marks

4.1  Types of room, standard layout ( single, double, twin & suite), furniture/ fixtures/ soft furnishing/ accessories/ guest supplies/amenities in a guest room , layout of corridor and floor pantry, procedures to be followed on rooms/ floors, deep cleaning, second service & turndown services.

5.  Cleaning Equipment& Agents: 4 marks

5.1  Cleaning method

5.2  Characteristics of good cleaning agent & types, cleaning products, classification and types of equipment with their care and uses

6.  The Linen and Uniform room: 4 marks

6.1  Laundry; dry cleaning & stain removal: layout of linen room and its function, linen inventory system, classification and selection of linen, laundry and stock taking.

7.  Flooring & Floor Finishes: 4 marks

7.1 Carpets, wall covering and fabrics – types, classification, uses & its care

8.  Contract Cleaning: 3 marks

8.1  Definition & concepts, purposes, advantages & disadvantages, pricing a contract

9.  Interior Decoration : 3 marks

9.1  Definition & importance, principles of design, elements of design- form, colour& texture, flower arrangements: concept, tools and equipment.

PRACTICAL – 60 Marks

·  Identification of cleaning agents and equipment/cleaning cloths (types and uses) 15 Marks

·  General cleaning and stain removal- identify stain 10 Marks

·  Guest room lay-out and bed making 15 Marks

·  Room inspection, linen inventory 05 Marks

·  Flower arrangement: Different shapes & styles/theme decorations 15 Marks

REFERENCE BOOKS

·  H.K Training Manual- Sudhir Andrew

·  Accomodation Operation Management- S. Kaushal-S.N Gowthan, Frank & Co