Housekeeping chapter 6


Published on

  • Be the first to comment

  • Be the first to like this

No Downloads
Total views
On SlideShare
From Embeds
Number of Embeds
Embeds 0
No embeds

No notes for slide

Housekeeping chapter 6

  2. 2. INTRODUCTION O Safety and security are issues of key concern in any workplace O direct impact on day-to-day operations especially in Housekeeping Department and staffs must deal safely with everything. O they must learn to cope safely with the physical demand of their jobs. O Housekeeping Department has access to every area of the hotel
  3. 3. Cont.... O management must make security and loss prevention primary concern. O hygiene also plays vital roles in housekeeping operation. O three (3) issues are related to each other to ensure smooth operation in this department:    Safety Security Hygiene
  4. 4. OSHA O OSHA is the acronym for the Federal O O O O Occupational Safety and Health Administration. Basically its mandate is: To develop regulations that will keep places of business free from hazards that are likely to cause death or serious harm to employees. OSHA regulations should be the starting point for any health and safety plan since failure to comply can results in costly fines. Also, these regulations cover most of the basic areas that would need to be addresses by any health and safety program
  5. 5. Fire prevention O Cleanliness is fire’s natural enemy since it provides nothing for the fire to start. O staffs are responsible to make sure they follow the proper procedure for their duties in order to eliminate the risk of fire to happen.
  6. 6. Staff must check on: O Smoke alarm and overhead sprinklers must O O O O be checked regularly to make sure they are work properly. Portable fire extinguisher should be inspected monthly and recharged regularly. Electrical lines should be inspecting. Worn or frayed cords should be replaced immediately. Check electrical outlets to ensure they are not overloaded. Smoking regulations in areas where smoking could cause hazard should be strictly enforced.
  7. 7. Cont.. O Trash collection areas, which should be cleaned regularly. O Fire retardant coatings, which can be removed through frequent cleaning, must be renewed regularly. O Storage areas should be kept free from clutter. O Waste accumulation in the bottom of stairwells and elevator should be cleaned regularly because it contributes to fire to start.
  8. 8. Common causes of fire O There are several common causes that might lead O O O O O O to fire to happen. Faulty electric wiring plugs and sockets, which are overloaded. Electrical equipment left switched on when not in use. Smoking and the careless disposal of smoking materials. Accumulations of rubbish, paper or other materials that are easily ignitable. Combustible materials left too close to sources of heat. Careless use and disposal of flammable liquids.
  9. 9. Components of hotel fire safety system • The amount and types of fire safety system in hotels are varies by the size of the building, height and age. • Many of the hotels have install fire sprinklers but out of four still lack them. • Some of them might have it only at lobby and corridor but not in the guestroom
  10. 10. O Below are the basic components of fire safety system that hotel property should have:  Fire sprinklers  Portable fire extinguisher  Smoke and fire detector  Duct smoke detector  Automatic alarm system  Manual alarm system  Emergency lights  The emergency egress system  Exits and exits sign  Smoke control system  Staff emergency response plan
  11. 11. Fire Disaster Plan O Every staffs should know what to do in case of fire. O This should be spelled out clearly in employee handbook and instructions should be posted in various locations throughout the hotels. O Management have to conduct fire drills so that their staffs know how to respond to the fire. O It is important to train employees to respond rather that react.
  12. 12. Procedures for Staff When a Fire is Discovered O The staff member who discovers it should pull the fire alarm. O Room attendants would place their carts in the guestroom, if time permits, and close the doors. O Do not leave the cart in corridors because they can be potentially dangerous obstructions to people trying to leave the building.
  13. 13. Cont…. O Laundry attendants would shut down machinery, if time permits. O Employees would go to the nearest fire exit. In addition, try to help guest find these exits if possible.
  14. 14. Control Security In Guestroom O The Executive Housekeeper should work with Security Department to develop correct security procedure for Housekeeping Department O The procedure must cover two areas which are guests and staffs. O There are two (2) options to control security in guestroom. These include:
  15. 15. Installing Computerized Locks - Nowadays, most hotels are started to use key card - - - instead of inserting metal key in the lock. The code is embedded Computerized locking system scans the code and if the code is recognized, opens the lock It keeps a log of which code were used to enter the room Management can keep track on how many people have been in the room and exactly at what time The use of this system means no need to give room attendants a master key.
  16. 16. Key and Control - Even with computerized locking system, attendants should sign keys out and in at the beginning and end of their shift. - This system helps deter theft - The computerized codes are changed at the end of each shift so no employee can enter the room after the shift to steal anything
  17. 17. Con’t... - The following are the proper key control procedure: O Secure a lockable key cabinet for storage of all keys. O Organize cabinet so that there is one key per hook and each hook should be labeled. (Usually implement to metal key) O Establish a list of persons who will be authorized to issue keys. O Do not allow hotels keys to be removed from the property. O Sign in and out for all keys issued.
  18. 18. Safety and security of employees O Room attendants should never allow anyone to enter the guestroom without first ascertains that the person has actually rented that room. O If someone claims to have rented the room and forgotten the key and ask the attendant to let them in while the room is being cleaned, the attendant should ask the person’s name and contact front desk for verification. O If the individual become overly persistent or abusive, the attendant should immediately call security or dial the emergency code. O An employee should never clean a room while the guest in it.
  19. 19. Operating equipment safely • Washing machine and dryer must be equipped with interlocking devices that will prevent the inside cylinder from moving when the outer door on the case is open . • Also, prevent the door from being opened while the inside cylinder is in motion • Extractors must be equipped with an interlocking device that will prevent the cover from being opened while the basket is in motion
  20. 20. Working safely with chemicals O Anyone who dispensing the chemicals wears gloves and eye protection to prevent contact with skin or any splash – back into the eyes. O Do not inhales the chemicals while dispense the chemicals O Arrange the chemicals according to the type and use O Do not mix chemicals without any instruction by the supervisors O Follow manufacturer’s instruction O All bottles for cleaning and laundry chemicals should be clearly labeled O They also should be color coded so that the staff members who are not fluent in english can recognized the purpose of the chemicals O Any bottle that contain potentially hazardous chemical should carry a visible ‘warning’ label and colour coded
  21. 21. Practice hygiene in Housekeeping Department O Some of room attendants rinsing the used glass using water only or washing cleaner label ‘do not drink’ O Dirty bath towel from the previous guest are used to wipe the glass O Wearing latex glove to clean the guest toilet and then rinse the glasses without removing or changing the gloves
  22. 22. Thank you