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ORGANIZATION HOUSEKEEPING
MANAGEMENT
BY MAIDA LYNN JAGUIT,RN,MM,PHD
Housekeeping
does not mean
only cleanliness, it
means much more
than only
cleanliness.
It means
cleanliness,
tidiness and much
more on this….
Good housekeeping
means cleanliness
and tidiness
Place for every
thing and
Every thing in it’s
place.
Why Good Housekeeping
Safety Productivity
Quality
Clean
Environment
Good
Housekeeping
How does Good Housekeeping Help
Inventory of
every item
Get rid of
unwanted
material
Why do
we need
Low
inventory
means less
cost
How Does Good Housekeeping Help
Identification
system in the
agency.
Searching
time is
eliminated.
Discipline
in the
agency.
Improved
productivity
and high
moral.
Therefore, the first
step towards good
housekeeping will
be to identify if
there is a place for
every thing in the
department, and if
every thing is in it’s
place.
Introduction to 5 “S”
It is a participative programme.
Introduction to 5 “S”
5 “S” is a systematic approach
to good housekeeping.
Introduction to 5 “S”
The concept of
good housekeeping
is at home and
school, children are
disciplined to
adhere to good
housekeeping.
Introduction to 5 “S”
Good housekeeping
became a pertinent
in industries,
companies and
enterprises its
contribution is
quality
improvement.
Introduction to 5 “S”
The basis for
good
housekeeping
in is a concept
popularly
known as 5S.
Why 5 “S” is Popular in Japan
• Workplace becomes clean and
better organized,
• Shopfloor and office operations
becomes safer and easier.
• Results are visible.
• Employees are highly motivated.
What is 5 “S”
5 “S” Japanese English
1 S Seiri Sort out unnecessary items in the workplace
and discard them.
2 S Seiton Arrange necessary items in good order.
3 S Seiso Clean your workplace thoroughly so that
there is no dust on floors, machines and
equipment.
4 S Seiketsu Maintain high standards of housekeeping at
workplace at all times.
5 S Shitsuke Train people to follow good housekeeping
disciplines.
5 S
Management’s
commitment
Management’s
involvement
Participation
by all
Supported
by all
Self sustaining
SEIRI
Sort out the items and discard the unwanted:
o Make a list of all the items in the department.
o The list should include raw material, wip, finished
product, tools, tackles, dust bin, facilities like chair,
table, bins etc. nothing should be left unlisted.
o Appropriate authority should decide which items
can be disposed off and which items need to be
kept in the department.
o Items marked for disposal should be disposed off
in a safe manner.
SEITON
Place for everything:
o After disposing unwanted material, provide
appropriate place for every item that has to be
kept in the department.
o While providing the place the ergonomic factors
and safety aspects have also to be considered.
o Place for movement of men and material should
also be provided.
o Place should be distinctly identified and marked.
o Place for display of instructions, posters etc.
should lso be identified.
SEISO
Clean the place thoroughly keep everything in it’s
place.
o Clean every thing including material, floor,
containers, walls, windows etc.
o If necessary painting also should be done.
while painting follow color codes wherever
applicable.
o Insist on regular cleaning at the end of the work
SEIKETSU
Maintain high standards of housekeeping at
workplace at all times.
o Ensure that people keep the items at designated
place after it’s use.
o If possible, design the system such that if some
thing is missing from the place, it is easily
highlighted
SHITSUKE
Train people to follow good housekeeping
discipline.
o Train people in 5 S, housekeeping etc.
o Lead by example.
o Maintain discipline in every aspect
• Play the role of mentor.
• Initiate the 5 ”S”
programme.
• Provide resources.
• Appreciate the efforts.
The Role of Management
The Role of Management
• Play the role of facilitator
• Take initiative in his area
of work
• Train the people in 5S
• Give the feedback
The Role of Employees
• Participate actively.
• Give suggestions.
• Respect the opinion
of others.
• Be a good team
player, and
• Maintain discipline
Thank You

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Organization housekeeping management

  • 2. Housekeeping does not mean only cleanliness, it means much more than only cleanliness.
  • 3. It means cleanliness, tidiness and much more on this….
  • 4. Good housekeeping means cleanliness and tidiness Place for every thing and Every thing in it’s place.
  • 5. Why Good Housekeeping Safety Productivity Quality Clean Environment Good Housekeeping
  • 6. How does Good Housekeeping Help Inventory of every item Get rid of unwanted material Why do we need Low inventory means less cost
  • 7. How Does Good Housekeeping Help Identification system in the agency. Searching time is eliminated. Discipline in the agency. Improved productivity and high moral.
  • 8. Therefore, the first step towards good housekeeping will be to identify if there is a place for every thing in the department, and if every thing is in it’s place.
  • 9. Introduction to 5 “S” It is a participative programme.
  • 10. Introduction to 5 “S” 5 “S” is a systematic approach to good housekeeping.
  • 11. Introduction to 5 “S” The concept of good housekeeping is at home and school, children are disciplined to adhere to good housekeeping.
  • 12. Introduction to 5 “S” Good housekeeping became a pertinent in industries, companies and enterprises its contribution is quality improvement.
  • 13. Introduction to 5 “S” The basis for good housekeeping in is a concept popularly known as 5S.
  • 14. Why 5 “S” is Popular in Japan • Workplace becomes clean and better organized, • Shopfloor and office operations becomes safer and easier. • Results are visible. • Employees are highly motivated.
  • 15. What is 5 “S” 5 “S” Japanese English 1 S Seiri Sort out unnecessary items in the workplace and discard them. 2 S Seiton Arrange necessary items in good order. 3 S Seiso Clean your workplace thoroughly so that there is no dust on floors, machines and equipment. 4 S Seiketsu Maintain high standards of housekeeping at workplace at all times. 5 S Shitsuke Train people to follow good housekeeping disciplines.
  • 17. SEIRI Sort out the items and discard the unwanted: o Make a list of all the items in the department. o The list should include raw material, wip, finished product, tools, tackles, dust bin, facilities like chair, table, bins etc. nothing should be left unlisted. o Appropriate authority should decide which items can be disposed off and which items need to be kept in the department. o Items marked for disposal should be disposed off in a safe manner.
  • 18. SEITON Place for everything: o After disposing unwanted material, provide appropriate place for every item that has to be kept in the department. o While providing the place the ergonomic factors and safety aspects have also to be considered. o Place for movement of men and material should also be provided. o Place should be distinctly identified and marked. o Place for display of instructions, posters etc. should lso be identified.
  • 19. SEISO Clean the place thoroughly keep everything in it’s place. o Clean every thing including material, floor, containers, walls, windows etc. o If necessary painting also should be done. while painting follow color codes wherever applicable. o Insist on regular cleaning at the end of the work
  • 20. SEIKETSU Maintain high standards of housekeeping at workplace at all times. o Ensure that people keep the items at designated place after it’s use. o If possible, design the system such that if some thing is missing from the place, it is easily highlighted
  • 21. SHITSUKE Train people to follow good housekeeping discipline. o Train people in 5 S, housekeeping etc. o Lead by example. o Maintain discipline in every aspect
  • 22. • Play the role of mentor. • Initiate the 5 ”S” programme. • Provide resources. • Appreciate the efforts. The Role of Management
  • 23. The Role of Management • Play the role of facilitator • Take initiative in his area of work • Train the people in 5S • Give the feedback
  • 24. The Role of Employees • Participate actively. • Give suggestions. • Respect the opinion of others. • Be a good team player, and • Maintain discipline