Overview and Introduction of the course:

Course Description: Housekeeping Management course presents a systematic approach to

managing housekeeping operations and provides a thorough overview, from the big picture of
maintaining a quality staff, planning, and organizing, to the technical details of cleaning each
area of a hospitality facility.

This course is an exploration of the flow of activities and functions performed in today's
lodging operation, with a comparison of manual, machine assisted, and computer based
methods for each front file function. The course provides an examination of basic operational
systems and problems related to the industry. This course provides practical knowledge of
how all facts of the front office interact and intersect and it integrated also the Total Quality
Management (TQM).

Additionally, this course explores major concepts in providing leadership and service in
the hospitality industry. Study and analysis of service delivery systems for the hospitality
industry with particular emphasis on implementing a consumer driven, top-down, policy
oriented, quality service program.

Evaluation: The student must complete twelve basic, self-scoring review

quizzes, four progress test, and a comprehensive final examination.

Learning Objectives: At the completion of this course, students should be able to:

1. Describe the role of the housekeeping department in hotel operations,

and explain the importance of effective communication between
housekeeping, the front office, and the engineering and maintenance
2. Identify typical cleaning responsibilities of the housekeeping
department, and explain how area inventory lists, frequency schedules,
performance and productivity standards.
3. Apply techniques to develop and improve human resources skills in
recruiting, skills training, scheduling, and motivating.
4. Manage inventories of recycled and non-recycled items. Techniques
addressed include establishing pars for different types of inventories,
taking physical inventory, and implementing effective inventory control procedures.
5. Control expenses in the housekeeping department by using the
operating budget as a control tool, tracking expenses on the basis of a
budgeted cost-per-occupied-room, and implementing efficient purchasing practices.
6. Explain the safety and security needs of hospitality operations, how
safety and security issues affect housekeeping personnel, what the
executive housekeeper's responsibilities in relation to the federal
government's OSHA Hazard Communication Standard, and know how to
develop a hazard communication program for the housekeeping
department of a hospitality operation.
7. Understand the managerial skills necessary to efficiently operate an
on-premises laundry operation.
8. Develop procedures to ensure efficient and cost-effective use of labour
 and supplies in relation to guestroom cleaning.
9. Develop procedures for public area and other types of cleaning.
10. Develop selection criteria for ceiling surfaces, wall coverings, furniture,
and fixtures, as well as cleaning procedures and general care guidelines.
11. Develop selection criteria for beds, linens, and uniforms.
12. Understand the basics of carpet and floor construction, the types of
equipment used in carpet and floor care, and typical carpet and floor
cleaning methods.