The document discusses the roles and responsibilities of the housekeeping department, including room cleaning, laundry services, minibar operations, and maintaining clean public areas. It provides details on cleaning procedures for guest rooms, such as preparing supplies, entering rooms, making beds, dusting, cleaning bathrooms, and inspecting rooms. The laundry department handles uniforms, linens, and other supplies. Minibars are stocked for guest convenience but items are priced higher. Public areas like lobbies must be kept clean and safe for guests.

1. Housekeeping Department

2. Housekeeping Department
• Room-cleaning/ housekeeping – a clean
room will entice guests to return to the
same property, thus creating more
revenue for the hotel.
• Laundry department – services
commercial laundry (uniforms, linens,
towels, napkins, table cloths, and others)
and guest laundry (laundry of guests).

3. Housekeeping Department
• Minibar department – a minibar is a small,
private snack and beverage bar often
found in guestrooms.
The purpose of minibar is for food
stocked with selected beverages to be
immediately available to guests. The bar
is stocked with small bottles of alcoholic
beverages, juice, and sodas.

4. Housekeeping Department
Prices in the minibar are generally
high as compared to commercial
groceries and stores, since the guest is
paying for the convenience of the items
and upkeep of the bar.

5. Housekeeping Department
• Public areas – are the hotel facilities that
the public can generally use. These
include the lobby, public sitting areas,
public toilets, and walkways.

6. Types of Bed
Single 39 x 75 in (97 x 191
cm)
35 x 79 in (90 x 200
cm)
Double 54 x 75 in (137 x
191 cm)
55 x 79 in (140 x
200 cm)
Queen 60 x 80 in (152 x
203 cm)
63 x 79 in (160 x
200 cm)
King 76 x 80 in (193 x
203 cm)
71 x 79 in (180 x
200 cm)

7. Understanding the Room
Assignment Sheets
• Early make up – is a guest’s request to
have his/ her room made up
• VIP rooms – require extra attention since
the occupants are considered important
people
• Blocked rooms – are guestrooms reserved
for guests with special requirements or
needs

8. • Vacant, dirty rooms – are checked-out
rooms that should be blocked by the front
office department for prospective guests.
• Late check-out rooms – are guestrooms
that have been granted checkout
extension as per guest request
Understanding the Room
Assignment Sheets

9. • Do not disturb (DND) rooms – are not to
be cleaned until a specific request from
the guest.
• No-service rooms – are guestrooms that
have been requested by the guest not to
be cleaned.
Understanding the Room
Assignment Sheets

10. Cleaning the Guestroom
Workflow
C:

11. Pre-Guest Room Cleaning
1. Receive room allocation – the number of
rooms to be cleaned will depend on the
size of the room and acceptable practice in
the industry

12. Pre-Guest Room Cleaning
• 2. Prepare chemical and cleaning tools
– these are toilet bowl cleaner, all-
purpose cleaner, glass cleaner, wood
polisher, chrome and brass polisher,
chamois and non-abrasive sponge,
toilet brush, toilet swab, bucket, scoop,
set of rags, and squeegee.

13. Pre-Guest Room Cleaning
3. Prepare guestroom amenity supplies
based on the room attendant worksheet.
4. Proceed to room after checking the
names of the guest from the room
worksheet assignment.

14. Entering the Guestroom
• Knock and announce your purpose. In
this case, “Housekeeping.”
• Wait ten seconds and repeat.
• Step back and stand straight facing the
door so that guest can see through the
peephole.
• Use the doorbell if no answers.

15. • If there is still no response, insert key
card, open door gently and announce
“Housekeeping”.
• Use a door stop to keep the door open.
• Park housekeeping trolley and vacuum
cleaner in front of the guest door
entrance.
• Turn on the main switch.
• Note down time of entry.
Entering the Guestroom

16. Preparing Room for Cleaning
• Remove room service trolley or tray.
• Bring cleaning caddy into bathroom and
pour the toilet bowl chemical into the
toilet bowl.
• Open heavy and sheer curtains.
• Check for lost and found items.
• Check room safety deposit box.
• Check for breakage, losses, or
damages.

17. Make the Bed
• Strip the bed.
• Make the bed.
• Clean the bedside table.

18. Dust the Room
• Dust the room area.
• Clean the minibar counter.
• Clean the TV cabinet area.
• Clean the walk-in cabinet.
• Clean the floor area and windows.

19. Clean the Bathroom
• Clean the bathroom – according to
property standards.
Replenish Supplies and Guestroom
Amenities
• Replenish guest amenities and supplies
in the bedroom and bathroom.

20. Vacuum Guestroom Area
• Vacuum the carpet
Exit Guestroom
• Before leaving the room, have a last
glance.

21. Room Inspection Standard

22. Room Inspection Standard
After the room has been cleaned, it
should be inspected by the
housekeeping supervisor and manager.
They must have an eye for detail when
inspecting rooms.
Room inspection will prevent the hotel
from getting guest complaints in terms of
room functionality and cleanliness. A
satisfied guest could translate into a
returning guest.

23. LAUNDRY

24. Hotel laundry mostly
comprises:
• Hotel uniforms of all personnel – part of
the benefit of a hotel employee is having
uniforms dry-cleaned or pressed and
stored.
• Food and beverage lines – lines used in
the daily operations of the Food and
Beverages.

25. • Guestroom supplies – these include
towels (bath towel, hand towel, face
towel, bathrobe, and foot mattress),
duvet, blankets, bed cover, bed protector,
pillow sham covers, pillow covers, heavy
drapes and sheer curtains, to name a
few.
Hotel laundry mostly
comprises:

26. A. Minibar Process
Room is supplied with minibar
items.
Guest consumes items in the
minibar counter.
Minibar attendant checks
consumption and notes it on
the minibar voucher.
Minibar voucher is delivered
to the front office for recording
or recorded in the PMS.
Minibar is replenished by the
minibar attendant.
Minibar consumption is
reviewed and paid by the
guest at checkout.

27. Public Area
One of the most tedious tasks of the
housekeeping team is maintaining the
cleanliness and safety of public areas.
Safety is paramount in public areas
as these places have the greatest
amount of exposure to guests.