Part 2 book “Pearson new international edition “ has contents: The housekeeping department, the maintenance department, food service and meeting management in limited-service hotels, hotel accounting, food and beverage operations - full-service hotels, safety and security, careers in the lodging industry. | The Housekeeping Department From Chapter 8 of Practical Law of Architecture, Engineering, and Geoscience, Second Canadian Edition, Brian M. Samuels, Doug R. 191 Sanders. Copyright © 2011 by Pearson Canada, Inc. Published by Pearson Canada. All rights reserved. The Housekeeping Department Chapter Outline The Role of Housekeeping Areas of Responsibility Interactions Managing Housekeeping Staffing Inventory Management Managing Lost and Found Safety Training Cleaning Responsibilities Employee Scheduling Guest Room Cleaning Public Space Cleaning Laundry Operations Laundry Processing Guest-Operated Laundry Chapter Overview For hoteliers working in a lodging facility, no one area within the hotel is more important than the others. For example, the sales and marketing or front office areas already reviewed in this text are no more important than housekeeping, the subject of this chapter. In virtually every industry survey, however, guests rate room cleanliness as the single most important feature affecting their decision to choose or not choose a specific hotel. Guests want, first and foremost, a clean room. It is the role of the housekeeping department to provide that clean room as well as to clean most other areas of the hotel. For this reason, it is difficult to overestimate the importance of a well-managed and properly staffed housekeeping department. In this chapter, we will examine the responsibilities of a hotel’s housekeeping department and how the work of its employees affects the front office, maintenance, and food and beverage departments. You will learn that hoteliers who manage housekeeping must select and properly train their staff, manage product inventories, and also protect guest property accidentally left behind when guests check out. This chapter examines all of these functions and the importance of safety training for everyone working in housekeeping. Training can be especially challenging if, as is .
