This document outlines the planning process for a hotel housekeeping department. It discusses evaluating all areas and items requiring cleaning, determining cleaning frequencies, establishing performance standards, calculating productivity standards, and ensuring adequate inventory levels and staffing. The planning process involves creating area inventory lists, frequency schedules, performance standards, and productivity standards to effectively organize cleaning tasks and measure employee performance. Manpower planning then uses these factors and hotel characteristics to determine appropriate staffing levels and create duty rosters.

1. Planning and Organizing the
Housekeeping Department

2. Management Functions of
Executive Housekeeper
 Planning
 Organizing
 Coordinating/Staffing
 Directing/Controlling
 Evaluating

3. PLANNING THE WORK OF
HOUSEKEEPING
 WHAT?
 HOW OFTEN?
 HOW?
 HOW MUCH?
 WITH WHAT?

4. Basic Planning Activities
Initial Planning Resulting
Questions Documents
1. What items within the area “Area Inventory
must be cleaned or maintained? List”
2. How often must the items within “Frequency
this area be cleaned or maintained? Schedules”
3. What must be done in order to clean “Performance
or maintain the major items within Standards”
this area?

5. 4. How long should it take an employee “Productivity
to perform an assigned task according to Standards”
the department’s performance standards?
5. What amounts of equipments and “Inventory
supplies will be needed in order for the level”
housekeeping staff to meet performance
and performance statndards?

6. A document that lists all areas of the hotel
and delegates responsibility for the cleaning
and maintenance of each area

7. cleaning;
 guestrooms
 corridors
 public areas such as lobby and public restrooms
 pool and patio areas
 management offices
 storage areas
 linen and sewing rooms
 laundry room
 back of the house areas e.g. employee locker rooms

8. cleaning;
 meeting rooms
 dining rooms
 banquet rooms
 convention/exhibition halls
 hotel-operated shops
 game rooms
 exercise rooms

9. not directly responsible for cleaning;
• kitchen
• maintenance department
• swimming pool
• front desk

10. A LIST OF ALL ITEMS WITHIN A PARTICULAR
AREA THAT NEED CLEANING BY OR
ATTENTION OF THE HOUSEKEEPING
PERSONNEL
BASIS FOR DEVELOPING :
 CLEANING PROCEDURES
 TRAINING PLANS
 INSPECTION CHECKLISTS

11. SN Name of Article Room No. SN Name of Article Room No.
1 Room No. 46 Service Directory
2 Door 47 Flask
3 Lock Operation 48 High ball Glasses
4 Peep Hole 49 Light switch
5 DND/ CMR Card 50 AC Control
6 Lights & Switches 51 Music Operation
7 Wardrobe Door 52 Carpet
8 Micro light 53 Skirting
9 Hangers 54 Walls & ceiling
10 Extra Pillows 55 Cobweb Checking
11 Laundry bags 56 Bathroom Door
12 AC Operations 57 B/R Door Latch
13 Luggage Rack 58 Bolt
14 Shoe Shine Card 59 Robe hook
15 Vestibule Ceiling 60 Bottle Opener
16 Dresser & Stool 61 Vanity Unit
Area Inventory List

12. 17 Ashtray 62 Mirror
18 Matches 63 Face Towels
19 Candle & Stand 64 Tissue Box
20 Guest Folder 65 Soap & Soap Dish
21 Stationery 66 Ashtray
22 Fax Form 67 Match Box
23 Comment Card 68 Gargle Glasses
24 Rm Service Menu 69 Shower Caps
25 Breakfast Knobs 70 Shoe Shine Strip
26 Sewing Kit 71 Soap Suds
27 Waste bin 72 Toilet Rolls
28 TV & Prog Guide 73 Toilet Roll Spindle
29 Mirrors 74 Sani Bin
30 Sofa Chairs 75 Disposal bags
31 Coffee Table 76 WC
32 Heavy curtain 77 Flush
33 Sheer Curtain 78 Drain Grating
34 Window Op 79 Bath tub
35 Window Cleaning 80 Bath Tub Stopper
36 Head Board 81 Plumbing Fixtures
37 Bed & Mattress 82 Shower curtain
38 Bed Cover 83 Clothes line
39 Wall Pictures 84 Towel Rack
40 Bed side Table 85 Towels-Bath/ Hand
41 Bed side Lamp 86 Bath Mat
42 Lamp Shade 87 Chrome Fittings
43 Telephone 88 Tiles & ceiling
44 Scribbling Pad 89 Light Fixtures
45 Pen 90 Guest belongings
Area Inventory List

13. FREQUENCY SCHEDULE
INDICATES HOW OFTEN EACH
ITEM ON AN AREA INVENTORY LIST
NEEDS TO BE CLEANED OR
MAINTAINED
ROUTINE CLEANING
DEEP CLEANING

14. SAMPLE FREQUENCY SCHEDULE

15. SAMPLE FREQUENCY SCHEDULE

16. A REQUIRED LEVEL OF PERFORMANCE
THAT ESTABLISHES THE QUALITY OF WORK
THAT MUST BE DONE
 DEVELOP
 COMMUNICATE
 MANAGE

17. AN ACCEPTABLE AMOUNT OFWORKTHAT
MUST BE DONEWITHIN A SPECIFICTIME
FRAME ACCORDINGTOTHE ESTABLISHED
PERFORMANCE STANDARD
QUALITY QUANTITY

18.  Step 1
Determine how long it should take to clean one
guestroom according to the department’s
performance standards.
Approximately 27 minutes
 Step 2
Determine the total shift time in minutes
8 hours × 60 minutes = 480 minutes

19.  Step 3
Determine the time available for guestroom cleaning.
Total Shift Time.........................................480
minutes
Less:
Beginning-of-Shift Duties.................. 20 minutes
Morning Break...............................15 minutes
Afternoon Break.............................15 minutes
End-of-Shift Duties.........................20 minutes
Time Available for Guestroom Cleaning...410 minutes
 Step 4
Determine the productivity standard by dividing the
result of Step 3 by the result of Step 1.
410 minutes / 27 minutes = 15.2 guestrooms per 8 hour
shift

20. INVENTORY LEVELS
EQUIPMENT & SUPPLIES NEEDED
TO MEET PERFORMANCE &
PRODUCTIVITY STANDARDS
RECYCLED
NON-RECYCLED
MINIMUM QUANTITY
MAXIMUM QUANTITY

21. Items which are recycled during the course
of hotel operations. e.g. linens, some guest
supplies (irons, ironing boards, cribs, etc.),
room attendant carts, vacuum cleaners,
carpet shampooers, floor buffers

22. • Par Number: Par refers to the standard
number of items that must be on hand to support
daily, routine housekeeping operations.
E.g. one par of linens is the total number of items
needed to outfit all the hotel guestrooms once; two
par items is the total number of items needed to
outfit all the hotel guestrooms twice and so on.

23. Non-recycled inventories
Items that are consumed or used up during
routine activities of the housekeeping
department e.g. cleaning supplies,
guestroom supplies and amenities etc.

24. Non-recycled inventories
Minimum Quantity: is the fewest number of
purchase units that should be in stock at any time.
The inventory should never fall below the minimum
quantity.
Maximum Quantity: is the greatest number of
purchase units that should be in stock at any time.
It must be consistent with available storage space
and must not be so high that large amounts of cash
is tied up.

25. MANPOWER PLANNING
 SIZE OF HOTEL
 NUMBER OF SHIFTS
 PERFORMANCE STANDARD
 PRODUCTIVITY STANDARD
 OCCUPANCY LEVELS
 ORGANISATIONAL STRUCTURE
 ARCHITECTURAL LAYOUT
 TYPE OF HOTEL

26. MANPOWER PLANNING
5 Star Hotel
300 Rooms
2 Restaurants
1 Bar
1 Coffee Shop
1 Discotheque
3 Banquet Halls
Shopping Arcade

27. SUPERVISORS
Floors P/A L/U Rm Desk
Morning 1:60 1 1 1
5
Afternoon 1:100 1 - 1
3
Night 1 - - 1
Subtotal 15
Relievers (1:6) 2
Lv Reserves (1:10) 2
TOTAL 19

28. Room Attendants & Floor Housemen
R A HM
MORNING 1:12-15 1:60
(4/floor) 5
20
Afternoon 1:60 1:100
5 3
Night 1:100 -
3
SUBTOTAL 36

29. PUBLIC AREA HOUSEMAN
M A N
1. Lobby 1 1 1
2. Coffee Shop
3. Exec Offices 1 - 1
4. Shopping Arcade
5. Rest I & II 3 1 1*
6. Disco
7. Banquet Halls 2
8. Bar
…….contd

30. PUBLIC AREA HOUSEMAN (cont)
M A N
9. Swimming Pool 2 2 -
10. Restrooms
Rest 2
C/S 2 2 1
Disco
B/Hall 1 1 1
11. Scrubbing Crew - - 3
SUBTOTAL 29

31. RA+ HM Subtotal 36
PA-HM Subtotal 29
65
Off Relievers (1:6) 11
Leave Reserves(1:10) 8
TOTAL 84

32. DUTY ROSTER (CATEGORY WISE)
DURATION
NAMES
AREA
SHIFT
OFF-DAYS

33. DUTY ROSTER
FOR THE MONTH OF SEPTEMBER 2013
AREA NAME MON TUES WED THUR FRI SAT SUN
I A M M M M M M OFF