• House-keeping is one of the
largest departments of the hotel
which is responsible for creating
cleanliness, maintenance and
safe environment. By providing
the maximum comforts to the
guest, it maintains the standard
of the hotel which contributes
the hotel in achieving maximum
profit by selling the rooms. It is
also regarded as the Eye and
Ear of the management from
where the main revenue income
Ensuring that your staff correctly is essential for any
manager. If too many employees are scheduled
then this is waste and costing standards are
jeopardized. The following factors are
considerations that an executive housekeeper
needs to consider when preparing a week's rota.
● Room occupancy
● Labour budget available
● Type of room to be cleaned
● Stay-over or check-out
● Customer profile
● Employee holidays
● Turndown service
● Check-in time/check-out time
● Skill level of employees
● Public areas and frequency of
● Special events taking place in hotel
The Housekeeping Rooms Status
screen is used to view all rooms
(including maintenance) summarized
by occupancy status.
housekeeping supervisor need to
updates everytime the room status
after the housekeeper already clean
a) Follow the procedure how you enter
in the guest rooms.
b) If guest is not present inside the room
then must you check for the
c) then the first step is to open the
curtain full so that you can see the
garbage, carpet stain everything
d) Remove all the waste garbage and
then remove all the bed linen that has
been used by guest.
e) Make a high dusting over the rooms.
f) Then make a bed and do the normal
don't forgot to refill the amenities that the
guest has been used and put the amenities
and guest things orderly.
h) Then remove the linen and garbage from
i) Apply the chemical and clean the area
clockwise so that to ensure you didn't left
anything to cleaned.
j) Put the towel, refill the amenities if it's
necessary and finally wipe the floors.
h) Do the vacuuming and put some air
The saying that “your last
look at the room is the
guest’s first look” is still
the working guideline for
The inspector first look at the room
attendants carts to see whether they are
properly equipped and supplied.
1. Inspect check-out rooms that have been
cleaned. A check-out room should not be
out of inventory for more than an hour
after the guest departs. Some key areas to
all amenities should be stocked.
Floor and pipes should be clean and free of dust
Shower wall should be clean.
Drains should be free of hair and soap scum.
Lifting spreads and blanket will insure the linen
has been changed.
Pillows , spreads and dust ruffles should be
straight and properly positioned.
If the bed frame does not extend to the floor, the
area beneath the box spring should be checked
to makes sure it has been vacuumed.
Should have been vacuumed well. Corner and
area around furniture should be check.
all lamp should be dust free and in working
order, with bulbs of the correct wattage.
Hangers should be properly positioned ,bent
hangers should be replaced.
Laundry bag should be restocked.
Night stand or night table.
The proper guest supplies, such as note pads,
should be stocked and properly positioned.
The inspector should pick up the phone to make
sure the mouthpiece has been cleaned.
Walls in bathroom should be cleaned daily.
Pictures or paintings should be free of dust.
Should be smudge free.
The curtain should be clean.
Ice bucket should be free of water spot inside
The bathroom has been thoroughly cleaned.
The bed linen and towels have been
The main component of the guest room are
in working order.
The trash basket and astray have been
cleaned and emptied.
The room has been vacuumed.
Guest belongings should never be disturbed
during an inspection.
• Everyday, Housekeeping
Supervisor will give a room
report to room attendants to
record all their room
assignment. This is because not
all the room attendant get it
right 100% at all time. So, they
need to double-check the
Housekeeping Staff Scheduling
Room Status In The System
• Housekeeping Notes, Semester 2
Room Cleaning Procedures
Guest Room Inspection
• Madelin Schneider, Georgina Tucker, Mary Scoviak, (1999), The
Professional Housekeeper, 4th Edition, New Jersey, John Wiley
Guest Room Report
• Industrial Training Report, Semester 4
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