The document discusses the spatial planning and design requirements for laundry and housekeeping departments in a hotel. It includes 10 key rooms required - control desk room, executive housekeeper's office, housekeeping store, linen room, uniform room, tailor room, laundry room, upholstery/furniture yard, flower room, and lost and found room. It provides the design requirements and spatial needs for each room. Waste management aspects and a floor pantry are also covered.
This document provides recommendations and best practices for linen management at resort properties. It discusses factors to consider when deciding between outsourcing laundry services or handling laundry in-house. It also covers recommendations for linen and towel inventory levels, conducting regular inventories, unit linen standards, and general laundry operations. The goal is to outline key items for decision-makers to consider to maintain high quality linen standards.
11. Man Pemeliharaan Sarana & Prasarana Resort - Basic Duties of Housekeeping...Irwan Haribudiman
Housekeeping is an operational department in a lodging properties, which is responsible for cleanliness, maintenance, aesthetic upkeep of rooms, public areas, back areas and the surrounding.
This curriculum vitae is for Ravi Shanker Rohila, who is seeking a position as a Housekeeping Senior Supervisor. The summary highlights his relevant experience and qualifications:
Ravi has over 10 years of experience in housekeeping supervision roles at several hotels in Saudi Arabia, including his current role as Housekeeping Supervisor at Double Tree by Hilton Hotel since 2015. He has strong supervisory, communication, and customer service skills. His responsibilities have included overseeing housekeeping staff and ensuring cleanliness standards, managing laundry operations, and resolving guest issues. Ravi is proficient in Microsoft Office, hotel management systems, and has a background in staff training.
Title_ Designing Cleaning Plans for Restaurants and Food Service Providers.pdfRommel Samar
Maintaining a clean and hygienic environment is crucial for restaurants and food service providers to ensure the health and safety of their customers. However, designing a comprehensive cleaning plan can be a daunting task, especially with the ever-changing regulations and guidelines. In this article, we will discuss the importance of designing a customized cleaning plan for restaurants and food service providers, and provide tips on how to develop a cleaning plan that meets the specific needs of your establishment
The document provides guidance for housekeeping staff on key considerations for scheduling room cleaning, procedures for cleaning guest rooms, inspecting cleaned rooms, and ensuring accurate room status updates in the hotel system. It discusses factors like occupancy levels, employee skills, and special events that influence scheduling and outlines specific steps housekeeping should take to clean each area of a guest room thoroughly. Maintaining high cleaning standards through proper training, inspection, and record keeping is important for housekeeping to deliver maximum guest satisfaction.
This document discusses the planning and organizing functions of a hotel housekeeping department. It outlines the typical cleaning responsibilities which include guest rooms, public areas, and back-of-house areas. It also describes the tools used by housekeeping for planning work such as area inventories, frequency schedules, and productivity standards. Finally, it explains the role of the executive housekeeper in organizing the department structure and coordinating daily activities to ensure cleaning goals are met.
The document discusses various aspects of housekeeping operations and planning. It outlines 7 steps in the housekeeping planning process: 1) division of work, 2) area inventory lists, 3) frequency schedule, 4) performance standards, 5) productivity standards, 6) equipment and supply inventory levels, and 7) work schedules. It also discusses training, motivation, environment-friendly practices, and the importance of teamwork and leadership in housekeeping.
Hygiene Service to maintain a balance of cleanlinessPipers Pipers
Staff Training: Proper training should be provided to staff members responsible for operating the the dishwasher. This includes guidance on loading techniques, chemical usage, and safety protocols to ensure consistent performance and adherence to hygiene standards. This article focuses on the significance of passthrough dishwashers in maintaining Hygiene Services and ensuring the cleanliness of tableware in commercial environments.
This document provides recommendations and best practices for linen management at resort properties. It discusses factors to consider when deciding between outsourcing laundry services or handling laundry in-house. It also covers recommendations for linen and towel inventory levels, conducting regular inventories, unit linen standards, and general laundry operations. The goal is to outline key items for decision-makers to consider to maintain high quality linen standards.
11. Man Pemeliharaan Sarana & Prasarana Resort - Basic Duties of Housekeeping...Irwan Haribudiman
Housekeeping is an operational department in a lodging properties, which is responsible for cleanliness, maintenance, aesthetic upkeep of rooms, public areas, back areas and the surrounding.
This curriculum vitae is for Ravi Shanker Rohila, who is seeking a position as a Housekeeping Senior Supervisor. The summary highlights his relevant experience and qualifications:
Ravi has over 10 years of experience in housekeeping supervision roles at several hotels in Saudi Arabia, including his current role as Housekeeping Supervisor at Double Tree by Hilton Hotel since 2015. He has strong supervisory, communication, and customer service skills. His responsibilities have included overseeing housekeeping staff and ensuring cleanliness standards, managing laundry operations, and resolving guest issues. Ravi is proficient in Microsoft Office, hotel management systems, and has a background in staff training.
Title_ Designing Cleaning Plans for Restaurants and Food Service Providers.pdfRommel Samar
Maintaining a clean and hygienic environment is crucial for restaurants and food service providers to ensure the health and safety of their customers. However, designing a comprehensive cleaning plan can be a daunting task, especially with the ever-changing regulations and guidelines. In this article, we will discuss the importance of designing a customized cleaning plan for restaurants and food service providers, and provide tips on how to develop a cleaning plan that meets the specific needs of your establishment
The document provides guidance for housekeeping staff on key considerations for scheduling room cleaning, procedures for cleaning guest rooms, inspecting cleaned rooms, and ensuring accurate room status updates in the hotel system. It discusses factors like occupancy levels, employee skills, and special events that influence scheduling and outlines specific steps housekeeping should take to clean each area of a guest room thoroughly. Maintaining high cleaning standards through proper training, inspection, and record keeping is important for housekeeping to deliver maximum guest satisfaction.
This document discusses the planning and organizing functions of a hotel housekeeping department. It outlines the typical cleaning responsibilities which include guest rooms, public areas, and back-of-house areas. It also describes the tools used by housekeeping for planning work such as area inventories, frequency schedules, and productivity standards. Finally, it explains the role of the executive housekeeper in organizing the department structure and coordinating daily activities to ensure cleaning goals are met.
The document discusses various aspects of housekeeping operations and planning. It outlines 7 steps in the housekeeping planning process: 1) division of work, 2) area inventory lists, 3) frequency schedule, 4) performance standards, 5) productivity standards, 6) equipment and supply inventory levels, and 7) work schedules. It also discusses training, motivation, environment-friendly practices, and the importance of teamwork and leadership in housekeeping.
Hygiene Service to maintain a balance of cleanlinessPipers Pipers
Staff Training: Proper training should be provided to staff members responsible for operating the the dishwasher. This includes guidance on loading techniques, chemical usage, and safety protocols to ensure consistent performance and adherence to hygiene standards. This article focuses on the significance of passthrough dishwashers in maintaining Hygiene Services and ensuring the cleanliness of tableware in commercial environments.
The document provides an overview of the housekeeping department in the hospitality industry. It discusses the importance of housekeeping in ensuring guest comfort, cleanliness, hygiene, privacy, safety and security. It outlines the major functions of housekeeping which include cleaning rooms and public areas, bed making, linen management, laundry services, pest control, key control, interior decoration, and room maintenance. The document also discusses the aims, objectives and responsibilities of the housekeeping department in maintaining high standards of cleanliness, providing guest amenities, coordinating repairs and maintenance, and supervising housekeeping staff.
Sanitary Design An Introduction to Standards of Design Excellence November 2015Bob (Robert L.) Long
This document discusses sanitary design principles for food processing facilities and equipment. It covers several key topics:
- It defines 4 sanitary zones within a facility based on cleanability and risk of contamination.
- It emphasizes that equipment, facilities, and processes must be designed for effective cleaning and maintenance in order to control pathogens. Proper design is important from both food safety and cost perspectives.
- It provides examples of industry standards and guidelines for sanitary design in food processing, including those from 3A Sanitary Standards and EHEDG. Factors like smooth surfaces, drainability, and easy disassembly are important.
- It discusses how to prioritize sanitary risks based on likelihood and impact,
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.
This document provides an overview of housekeeping management functions and department organization. It discusses the executive housekeeper's roles in planning, organizing, coordinating, directing, controlling and evaluating the housekeeping department. It describes the major areas and responsibilities within the department. It also includes an organizational chart showing the structure of a housekeeping department and responsibilities of different roles like executive housekeeper, floor supervisors, room attendants, and others.
This document discusses the organization and responsibilities of a hotel housekeeping department. It begins by outlining the basic management functions of an executive housekeeper, which include planning, organizing, coordinating, directing, controlling, and evaluating. It then describes how the housekeeping department is organized, including the roles and responsibilities of different positions like floor supervisors, uniform attendants, and desk control supervisors. The document provides examples of organizational charts for housekeeping departments of different sized hotels.
INTRODUCTION TO LAUNDRY OPERATION, STAFF IN LINEN ROOM, ACTIVITIES IN LINEN ROOM, CONSIDERATION IN PLANNING LINEN ROOM, PAR STOCK IN LINEN ROOM AND TYPES OF LAUNDRY.
The document outlines the major responsibilities and organizational structure of a hotel housekeeping department. It discusses cleaning responsibilities in different types of hotels and describes the management functions of an executive housekeeper including planning, organizing, coordinating, directing, controlling and evaluating the department. An organizational chart is provided for small, medium and large hotels showing the lines of authority and communication within the housekeeping team.
This document discusses how to manage an on-premise laundry (OPL) within a hotel. It outlines responsibilities of the laundry manager, how to plan the OPL including space, equipment and size needs. It describes the process of laundering linens including fabric types, the laundry cycle steps, chemicals used, and preventative maintenance. Staff training and considerations for a valet service are also discussed.
The kitchen stewarding department is responsible for maintaining cleanliness and hygienic conditions in the kitchen. They clean all utensils and equipment and ensure proper garbage disposal. Key staff include executive kitchen stewards who supervise cleaning, assistant managers who help supervise and perform tasks like collecting dishes, dishwashers who clean dishes, and pot men, ware men, and scullery men who clean pots, silverware, and kitchen vessels. The department benefits the hotel by meeting cleanliness requirements, reducing costs, and enhancing the hotel's image. Proper cleaning and sanitation procedures include regularly washing and sanitizing surfaces and equipment according to schedules. The stewarding department also ensures proper dry and wet garbage disposal.
- Many hotels implement "Green Teams" made up of staff from different areas to monitor waste reduction initiatives and find new ideas. Effective waste segregation through color-coded bins helps reduce waste.
- Tracking waste quantities collected provides data on waste costs and areas for reduction. Clean, segregated collection areas clearly marked aid proper waste handling.
- Minimizing packaging waste through bulk purchasing and refilling dispensers benefits hotels. Initiatives like reusable bags and eliminating packaged breakfast items further reduce waste.
This document discusses inventory controls for various items managed by the executive housekeeper, including linens, uniforms, guest loan items, machines/equipment, cleaning supplies, guest room supplies, and printed materials. It emphasizes the importance of determining par levels for each item based on factors like usage rates and occupancy. Effective inventory control involves regular physical inventories, strict issuing procedures, and maintaining accurate records to monitor inventory levels and avoid shortages. The laundry cycle is also a key consideration for determining linen par levels.
The document discusses linen and laundry operations. It describes the staff and organization of the linen room, including the types of linen rooms (centralized vs decentralized). The key activities in the linen room are outlined, such as collecting soiled linen, sorting, packing, and distributing fresh linen. Considerations for planning an efficient linen room include location, space, entrance size, lighting, ventilation, and storage areas. The document also discusses laundry operations, including on-premise vs contract-out laundries. The process of laundering linens is explained in detail, from collecting soiled linens through washing, drying, and storage of fresh linen.
The document discusses green hotels and their practices around collaboration with local communities, human resource development, and environmental management. It provides examples of how green hotels can work with local organizations on community improvement programs and raise environmental awareness. It also discusses providing training to staff on environmental management and developing an environmental management system to define goals and measure successes. The objectives are to share knowledge about green hotels' collaboration practices and human resource development approaches to environmental protection.
The Role of Cleanliness in Guest Satisfaction.pdfRommel Samar
The hospitality industry is centered around providing excellent customer service and ensuring that guests have an enjoyable experience. One crucial aspect of achieving this goal is maintaining a high standard of cleanliness.
Leghet Cleaning Services is a commercial cleaning company established in 2015 that offers cleaning, fumigation, office relocation, and salvage disposal services in Tanzania. The company aims to establish itself as the most trusted provider of these services through excellent customer service and building strong stakeholder relationships. Leghet is committed to delivering high quality services and uses structured management approaches, trained personnel, and quality control procedures to do so. The company provides various cleaning and fumigation services for commercial and residential clients.
The document discusses inventory management and control in the hotel industry. It covers determining par stock levels, which is the minimum amount of supplies needed to support daily operations. Par levels are calculated differently for recycled items like linens and non-recycled items. The document also discusses procedures for taking physical inventories, issuing supplies to different departments, and factors to consider when setting minimum and maximum inventory levels. Effective inventory control is important for ensuring adequate supply levels and identifying potential losses or theft.
Alternaty - Common mistakes in hotel designAlternaty
Alternaty is pleased to launch the first issue of a multi part series entitled “Common Mistakes in Hotel Planning and Operation”. The series aims to highlight the most common mistakes made by hotel developers and offers advice on how to avoid them.
This first issue, Common Mistakes in Hotel Design, highlights the most common mistakes made during the design process that can have long lasting negative impacts on operations. See our blog at http://blog.alternaty.com/ to download our latest exclusive releases.
Table of content:
- Hotel room design
- Bathroom design
- Food and beverage
- Lobby and public areas
- Back of house
- Spa, gym and swimming pool
- Elevators and corridors
- About Alternaty
Stay tuned for the next issues!
The document introduces Alternaty, a boutique real estate firm that provides consulting services for hotel and resort developers. It outlines Alternaty's experience in the region and the various stages of development they can assist with, such as feasibility studies, valuations, operator selection, pre-opening services, and operational reviews. The firm aims to partner with developers to maximize returns through accurate advisory from the early planning stages.
Housekeeping Organization by Shaira CruzShaira Cruz
This document discusses housekeeping organization and responsibilities. It begins by defining housekeeping and the roles of housekeepers. It then describes domestic and institutional housekeeping. For large establishments, the housekeeping department is organized into sections for guest rooms, public areas, and linen/laundry. Each section is headed by a supervisor. The document outlines the duties of an executive housekeeper, rooms maintenance supervisor, and head houseman/public areas supervisor.
Quick and effective cleaning is the need of the hour for rapid industrial development and for creating an echo-friendly atmosphere. This is mainly influenced by the process of automation and the selection of cleaning chemicals/methods.
ARENA - Young adults in the workplace (Knight Moves).pdfKnight Moves
Presentations of Bavo Raeymaekers (Project lead youth unemployment at the City of Antwerp), Suzan Martens (Service designer at Knight Moves) and Adriaan De Keersmaeker (Community manager at Talk to C)
during the 'Arena • Young adults in the workplace' conference hosted by Knight Moves.
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3. HOUSEKEEPING AND
LAUNDRY DEPARTMENT
Collection of soiled
linens from rooms.
Deposition and segregation
of linen in linen room
Washing of linen in
laundry room
The success of a hotel always depends on the quality of service it
provides to its guests. But most of the time, it is ignored and
unseen.
Laundry and housekeeping plays an important role and its
function, maintenance, design and technical advancement should
be considered by the hotel authorities and architects.
1. Control Desk room
2. Office of the Executive Housekeeper
3. Housekeeping store
4. The linen room
5. The uniform room
6. Tailor room
7. Laundry room
8. Upholstery and furniture yard
9. Flower room
10. Lost and found
Activity Pattern
Spatial Connectivity
6. Sl no. Room type Design requirements Spatial Planning
Control desk
room
-A desk and Chair
-Shelves
2. Office of the
Executive
Housekeepin
g
-A desk and chair for the
-Manager.
-Few chairs for discussion
-Shelves
Area: 7.5 sqm
Area: 8.4 sqm
9. Sl no. Room type Design requirements Spatial Planning
7. Laundry
room
-Washers
-Dryers
-Folding Table
-Sorting Area
-Mobile Racks
-Ironing Machine
-Shelves
8. Upholstery
and Furniture
Yard
-Attendant’s Table and chair
Area: 105 sqm
Area: 20 sqm
10. Sl no. Room type Design requirements Spatial Planning
9. Flower room -Working area
-Shelves
-Attendant’s Desk and chair
10. Lost and
found room
-Shelves
-Attendant’s Desk and chair
Area: 20 sqm
Area: 20 sqm
11. WASTE MANAGEMENT
Collection of waste
Screening and segregation
of waste
Disposal of waste
Waste management is the process of collection, transportation,
disposal or recycling and monitoring of waste from a building.
In India, hotel and restaurant waste contributes to around 25-30 %
of the total waste generated.
With a range of facilities, and the need to clean and replace almost
everything for new guests, hotel establishments produce tonnes of
waste every day.
Design requirements: There must be proper and well marked
waste collectors in different spaces of the hotel from where the
waste will be collected and then screened in a designated waste
segregation room. The waste will then be disposed and
collected by the municipal truck. The screening room should
have a service back entry so that the waste can be disposed
conveniently. The location and planning of the waste
management department should be kept in mind to prevent
foul smell like a buffer space before entering the department.
Activity Pattern
Spatial Connectivity
12. Types of waste collected from different segments of a hotel
13. 1. Carry out a waste audit : Identify where the hotel is creating waste
and quantify the recyclable materials that are currently discarded. For
each department, list all the items you dispose of, the disposal method,
the cost and the quantities involved.
2. Set priorities and goals : Once you’ve identified where to focus your
efforts, set priorities and goals, such as ordering fewer supplies,
reducing disposal costs or generating revenue from waste materials.
3. Implement the programme : Include staff at all stages so that they
understand and support the scheme. Provide incentives and rewards to
individuals who offer waste-saving ideas or make a significant
contribution to the programme. Educate guests about your recycling and
environmental policies and communicate your priorities to suppliers
4. Monitor, evaluate and fine-tune : Set criteria for monitoring and
evaluating the programme, and decide how frequently to measure
progress. Areas you may want to evaluate include:
● savings in purchases;
● reduction in operating costs;
● reduction in disposal and recycling costs;
● increase in recycled-content purchases;
● increase in productivity; and
● reduction in total waste and recyclable materials.
WASTE MANAGEMENT ASPECTS
Install recycling bins in guest rooms
Put two bins in guestrooms, one for general waste and one for recycling.
The recycling one should be larger and specify which products can be
placed in it. Housekeeping trolleys must be fitted with separate bins for
collecting recyclable material.
Reuse old linen, towels and robes
Turn old linen into linen bags or aprons, and stained towels or robes into
cleaning cloths, or donate these items to local charities. One UK
company, Sleeping Bags Social Enterprise Ltd, uses retired linen from a
Marriott hotel in London to make reusable shopping bags.
Reduce newspaper distribution
Provide newspapers in central areas, such as the lobby, and ask guests
to request one at check-in if they want it delivered to their room. Last
year, Marriott International stopped delivering newspapers to every
guest room, and this environmental policy is saving an estimated 8m
newspapers annually.
14.
15. Use this calculator to figure out the volume of waste that your building will generate. See how reducing
waste generation, increasing waste diversion and using volume reduction equipment can reduce
storage requirements.
THE WASTE CALCULATOR https://www.zerowastedesign.org/waste-calculator/
The area allotted to the waste management
department can be determined by using different
softwares and apps that help determine the amount
of waste that could potentially be produced by the
hotel.
16.
17. FLOOR PANTRY
Storage of items required for
the floor in the floor pantry
Movement of the items to
various spaces according to
the requirement
A pantry is a room where beverages, food, and sometimes dishes,
household cleaning chemicals, linens, or provisions are stored.
Food and beverage pantries serve in an ancillary capacity to the
kitchen.
Design requirements: The floor pantry must
have proper storage space such as racks to
store cleaning supplies, linen, guest
stationeries and other amenities that will be
required for the floor.
It should be well connected to a service lift
or staircase for the convenient movement of
staff to and from the floor pantry to the other
departments such as housekeeping and waste
management.
Spatial planning and Design Requirements Activity Pattern
Spatial Connectivity
18. ● Each housekeeping floor / sections will have a floor pantry to
keep the par supply of linen, cleaning supplies, guest
stationeries and amenities.
● The floor pantry should always have the linen required for that
floor in circulation.
● Normally the floor pantry should be ideally located near the
service elevator.
● Should have locked shelves to store linen and supplies
● The Room boy / attendant have to clean the pantry while
beginning the shift and while ending the shift.
● Pantry has to be neat and tidy always.
● All the racks on the shelves have to set with linen.
● The floor is swept thoroughly with Domex / Floor Cleaner /
Bleach.
● Dust all the racks and pipes on a daily basis.
● Sweeping and mopping of pantry is done once in the morning
after removing the trolleys, and once at the end of the shift.
● The pantry has to be scrubbed with teepol solution once in a
week.
FLOOR PANTRY MANAGEMENT
ASPECTS
● The dustbin has to be emptied, washed and dried on a daily
basis.
● Water cooler area is scrubbed daily and kept dry and clean.
● Washbasin is scrubbed and cleaned daily.
● Floor supervisors should check the floor pantry for cleanliness
on a daily basis.
West Street Hotel, Bar Harbour
19. POOL SERVICES
Cleaning of pool manually
Adding chlorine
Filtration System
Pool water Sanitization follows the process of-
Chlorination using salt chlorine generator,
chlorine and bromine feeders, PH and
temperature regulators , dosing pump, UV rays
generator, pool ozonator, Dechlorinating units
Design Requirements
Water circulation System
Filtration Plant
Pool Drain System
Pool Cleaning System
Pool water Purification and sanitization
Daily operation of pool
Daily Chemical Treatment
Pool water quality and standards
Layout for 25mX13.5m swimming pool
Swimming
Activity Pattern Spatial Connectivity
20. Swimming pools are often seen as a necessity in the hotel
business. When tourists are looking for the best hotel to book,
swimming pool facilities can often impact their decision.
POOL SERVICES MANAGEMENT
ASPECTS
2. Keeping the pool clean and safe
It’s of paramount importance for operators to ensure their pool is
clean and safe. In order to fight off harmful bacteria, pools need
to maintain adequate pH levels. This measures the acidity of the
water. Ideally, the swimming pool should have a pH level of 7.4
which helps with chlorine disinfection. A high-quality pH meter
should be used to frequently monitor pH levels.
If pH levels aren’t maintained, it could lead to harmful bacteria
breeding within the water. This would obviously cause a huge
safety concern for users of the pool.
3. Helping to maintain adequate filtration
With adequate pool management, you’ll also help to maintain
adequate filtration. By routinely cleaning the filter, it prevents it
from becoming obstructed due to debris. This would in turn
impact the effectiveness of the filtration, again causing safety
concerns. It could also impact the longevity of the pool.
These are just some of the reasons why pool management is
important. It’s a little additional cost, but it does provide
long-term cost savings. You’ll also ensure you are meeting
health and safety regulations. When you offer guests access to
a swimming pool, you need to be certain it’s clean, safe and well
managed.
1. Helping you to stay on top of regulations
While there are no official regulations regarding pool management,
hotels and leisure facilities do need to meet great standards in order
to attract tourists.
Operators need to carry out a risk assessment to see how they can
ensure their pool is kept safe. There are no laws pertaining to which
measures should be put into place, with judgements being left up to
each individual operator.
As well as ensuring the pool is safe, it’s also important to have an
emergency action plan in case of accidents, and the depth of the
water should be clearly marked. These are just a couple of
measures operators will need to take to meet regulations.
21. CASE STUDY : Understanding the relationship and circulation between the departments
Vivanta by Taj, Whitefield, Bangalore
Area: 19638.0 sqm