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FUNDAMENTALS IN LODGING
OPERATIONS
Instructional Learning Materials
HPC 2

Prepared by:
DARYL FAITH C. BACOLOD
Instructor
TERMS AND CONDITIONS ON THE USE OF THIS LECTURE NOTES

This lecture notes are designed for students taking up HPC 2 - Fundamentals
in Lodging Operation and is intended exclusively for institutional utilization.
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As a student enrolled in the course, you are given the privilege to use this
lecture notes to help you learn the course diligently, intelligently and
independently. This shall be given by the Central Philippines State University
free of charge. Hence, it shall be your responsibility as user to properly utilize
the material based on the above stated purpose.

This material must not be reproduced, distributed or utilized in any form other
than the stated purpose. Any unauthorized distribution, reproduction and/or use
without securing the proper permission from the author/s and the University will
be subject to proper disciplinary actions/ sanctions.

Your signature signifies your agreement on the above stated-terms on the

proper and responsible use of this lecture notes.

(Signature Over Printed Name) (Signature Over Printed Name)

Student
Parent/ Guardian

Note to the Readers

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Lodging Operations is one of the vital areas of hospitality industry. It provides

all services a guest need, during their stay in the hotel. And to be accurate
Housekeeping department provides the needs of the guest in terms of sleeping
accommodation. It is not just in keeping out the cleanliness and sanitation of the hotel
but of course to make sure the guests are easy and comfortable as well.
This lecture notes are composed of 8 chapters that will discuss the different
topics about housekeeping department.
This lecture notes is being patterned to the course Fundamentals in Lodging
Operations found under CMO 62 series of 2017 for Bachelor of Science in Hospitality
Management. Through this lecture notes students would have a clear understanding of
one of the most important departments in the hotel which is the Housekeeping
Department.

Daryl Faith C. Bacolod

Lecturer

Acknowledgment
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Would like to express heartfelt gratitude to the following people who are
instrumentalized in writing this lecture notes to Mrs. Sheila A. Ignacio, MBA -
HRM - Dean, CBM, Ronaldo T. Onate Ph.D. - Program Chairman, HRM
Faculty members, family, friends and relatives; to the sources/authors of the
different books who gave me an inspiration, ideas and knowledge to come up
with this output.

Mostly, to our Almighty Father for His guidance to make this lecture
notes possible.

Thank you very much!

Table of Contents

Page
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V. METHODS AND PROCEDURES OF ROOM CLEANING ……………6

Standard Operating Procedure in Setting Chambermaid’s Trolley ……………8

Arrangement of Articles in the Chambermaid’s Trolley ……………8
Standard Operating Procedures for Entering the Guest Room ……………9
Bedmaking ……………9
Reminders when Doing the Procedures for Bedmaking ……………12
Procedures of Room Cleaning ……………12
Cleaning the Check-in Room ……………13
Cleaning an Occupied Room ……………13
Cleaning a Check-out Room ……………13
Turndown Service ……………14
Standard Operating Procedure for Do Not Disturb (DND) ……………15
Standard Operating Procedure in Cleaning the Guest Bathroom ……………15
Guest Supplies ……………16

VI. OTHER ROOM CLEANING PROCEDURES ……………19

How to Dry Dust ……………21

Standard Operating Procedures in Sweeping ……………21
Standard Operating Procedure in Vacuuming ……………22
Standard Operating Procedure in Mopping ……………22
Standard Operating Procedure in Wash Basin Cleaning ……………22
Standard Operating Procedure in Shower Room ……………22
Standard Operating Procedure in Bathtub ……………23
Standard Operating Procedure in Lavatory Cleaning ……………23

VII.METHODS AND PROCEDURES OF PUBLIC AREA ……………26

Standard Operating Procedure in Cleaning the Following:

Front Office, Lobby and Corridors ……………28
Dining Areas ……………28
Elevators ……………29
Swimming Pool ……………29
Hotel Garden ……………30
Parking Area ……………30

VIII. CLEANING OPERATIONS (LINEN, UNIFORM

AND LAUNDRY SERVICES ……………33
Advantages and Disadvantages of
On- Premise Laundry Facility ……………35

On- Premise Laundry Equipment ……………35

Standard Operating Procedures in Sorting of Uniforms ……………35
and Linens
Laundry Cycle ……………37
Dry Cleaning ……………39
Laundry Symbols ……………39

Page

IX. MANAGEMENT OF OPERATIONS

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AND RECORD KEEPING ……………43

Relationship of Housekeeping with ……………45

Other Departments
Important Forms Maintained by ……………46
Housekeeping Department
Checklist and Reports in Housekeeping ……………48

Chapter 5 METHODS AND PROCEDURES OF

ROOM CLEANING
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LEARNING OUTCOMES

At the end of the lesson, you will be able to:

1. Set up the Chambermaid’s trolley based on industry standards; and
2. Perform the cleaning process for the different status of rooms based on industry
standards.

INTRODUCTION

Aside from Food and Beverage Department, the guestroom is another primary
source of hotel revenue. If the guestroom is excellently clean, there is a possibility that
there is a higher chance of retaining guests and have a repeat client because of the
service that they’ve been experienced.

Housekeeping department ensures that all rooms in the hotel, not just rooms
but all areas of the hotels are cleaned and maintained.
To secure cleanliness the housekeeping staff follow the standard procedures to
provide best service that the guests look for while they are staying in the hotels.

Giving the best and quality service to all the guests the housekeeping
department plays the important role in the establishment.

The housekeeping department takes pride in keeping the hotel clean and
comfortable, so as to create a “Home away from home” atmosphere. The aim of all
accommodation establishment is to provide their customers with clean, attractive,
comfortable and welcoming surrounding that offer value for money.

Standard operating procedure is one of the golden rules which the

establishment or any department of a hotel need to follow. Standard operating
procedure (SOP) guide workers and reduce the possibility of missed steps or make
errors that give impact the quality of the service.

Name: ____________________________________ Score ______________

Course/Year/Section _______________________ Date _______________
PRE-TEST
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The following are the Do’s and Don’ts statement when doing procedures in
bedmaking.
Instruction: Write D1 if the statement Do not apply in the bedmaking
procedure while D2 if the statement gives the Do’s or Do in the procedure.
Write your answer on the space provided. (1 point for each correct answer)

1. _____Room attendants must refrain from wearing jewelry as this can damage the
linens.
2. _____RA must cut their fingernails short.
3. _____RA can wear high heels during cleaning.
4. _____Work at the bottom center to see both sides of the bed have the same equal
length of linen.
5. _____Refrain from checking the linen condition.
6. _____Never carry the mattress especially when tucking linens.
7. _____Do not bend when working, instead, sit down or squat.
8. _____Strip the dirty linens individually, making sure it never touches the floor.
9. _____Never lean on the mattress during the procedure or once the linens are
placed.
10._____Refrain from touching the pillows.
11._____Mattress must be rotated regularly.
12._____ Room attendants can eat and having snacks while cleaning.
13._____Used linens can be placed after cleaning in the chambermaid’s trolley cart.
14._____Secure all the equipment’s and linens before having bedmaking procedure.
15._____After leaving the room, check that everything is in place
II. Identify the following supplies used in a housekeeping.
Instruction: Write Guestroom supplies or Guestroom bathroom supplies if
the statement belongs to the following group. Write your answers on the space
provided. (2 point for each correct answer)
1. Beddings _____________________
2. Towels ______________________
3. Slippers ______________________
4. Furniture & Fixture ______________________
5. Mini bar supplies ______________________
6. Dustbin ______________________
7. Bedside table supplies ______________________
8. Non- slip floor mat ______________________
9. Center table supplies ______________________
10. Vanity tray _______________________

STANDARD PROCEDURE IN SETTING CHAMBERMAID’S TROLLEY

In setting up the chambermaid’s trolley, the following must be
done:
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1. Empty the trolley.

2. Check for any broken parts.
3. Clean it by dusting and wiping any stains.
4. Place the items according to their weight:
5. Arrange the linen according to their purpose.
6. Check the lids of the cleaner bottles and liquid cans ensure everything is
closed.
7. Make an inventory by recording the numbers and types the items loaded in
the trolley for the rooms.
8. Collect the room keys.
9. Take the trolley to the assigned duty floor.

Arrangement of Articles in the Chambermaid’s Trolley

1. Top-most- tray - guest supplies and amenities are placed on the top-most tray
such as bathroom kits which include shampoo, conditioner, soap, lotion and
cotton buds, dental kits, tissue rolls, sanitary kit, guest stationary, matches,
laundry bags and housekeeping forms such as laundry form.
2. Middle and Top shelf - pillow slips and bathroom linens.
3. Lower Shelf - heavier items such as bed sheets, bed pad and spreads.
(Cleaning equipment are placed the trash bag.)

Fig.1 Sample of housekeeping Cart

(https://youtu.be/r8ZPKdn48U) - video on SOP Setting Chambermaids Trolley

STANDARD OPERATING PROCEDURES FOR ENTERING THE

GUEST ROOM

1. Knock the door at least twice (2x) using your knuckles and
announce in a pleasant voice, “Housekeeping”. (Never use keys or any object aside
from your knuckles when knocking.)
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2. Wait for the guest’s response for at least five (5) seconds.
3. In case there is no response, announce the same again.
4. If there is still no answer, open the door with the key and enter the room.
5. If the guest is sleeping, withdraw from the room quietly.
6. In case the guest answers, ask politely when he would like to service the
room.
7. In case the guest wants it later, acknowledge his reply and withdraw from
the room.
8. If the housekeeping work is in progress and the guest came, greet him and
ask if the cleaning has to be continued or he wants for the Room Attendant to come
back and do the cleaning some other time.
(https://youtu.be/g12c7YIz2Gg) - video on Entering a guestroom

TALKING
ABOUT!

Bedmaking
- is one of the most tiresome tasks of a room attendant. During the process,
one has to consider not only the size and
number of beds he has to fix but also the
number of beddings to be placed in a bed.
There are two types of bedmaking the
traditional and the duvet method.

A. TRADITIONAL BEDMAKING
The Linens are as follows:
1. Bed pad - to protect the mattress from stain.

2. 3 Flat Sheets - of the same size.

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3. Blanket - serves as insulator.

4.Bed Cover or bed spread - to protect
the sheets from the dust.

4. Pillows and Pillow Cases

5.Bed Skirt or Valence - to cover

and add beauty to the bed frame Procedure in
Traditional Bedmaking:
Step 1: Place the bed pad.
Step 2: Put on bottom sheet, right side up. Inspect both sides to make sure linen is
centered. Miter all corners and tuck in all sides.
Step 3: Put on the second sheet, wrong side up. Top must be leveled with the head of
the bed.
Step 4: Put on blanket, right side up, at least 12” from the head of the bed. This is to
make room for the pillows to be placed later.
Step 5: Put on third sheet, right side up, leveled with blanket.
Step 6: With the sheets and blanket as one, tuck in all sides and miter the bottom
corners.
Step 7: Turn second sheet over the blanket and the third sheet to make room for
pillows.
Step 8: Tuck in all sides.
Step 9: Fluff pillows. Insert in pillow case ensuring not to touch your body. Labels and
tags be kept away from guest contact or must not touch the neck of the guest
contact or must be facing away from the door.
Step 10: Put on bed cover.
(https://youtu.be/yleeV4p5CIQ) - Traditional Bedmaking video
B. DUVET PROCEDURE

What is Duvet?
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Duvet - is the most common bed covering in

Northern Europe.

Who Discovered Duvet?

- it was discovered by Sir Terence Conran.
- was being used in Sweden and he decided to
sell it in Britain in 1964.
- Duvet is considered by some to be easier to
prepare because of less beddings needed.

To do the procedure, the beddings needed are as follows:

1. Bed Pad 2. Flat Sheet

3.Duvet 4.Comforter

Duvet Procedure:
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Step 1: Follow Steps 1 and 2 in doing the traditional bedmaking.

Step 3: Place the duvet, making sure the top is leveled with the head of the bed.
Step 4: Tuck bottom underneath the mattress. Tuck both sides of the duvet in an
“envelope- like” manner.
Step 5: Make room for pillows by folding the duvet at least
12 inches from the head of the bed.
Step 6: Follow step 9 of the tradition bedmaking for
pillows and pillowcases.
(https://youtu.be/5aNYI07cU1I) – Bed Making Duvet Procedure
Video

Reminders when doing the Procedures for

Bedmaking

1. Room attendants must refrain from wearing jewelry as this can

damage the linens.
2. RA must wear their fingernails short.
3. Wear flat and comfortable shoes.
4. Work at the bottom center to see both sides of the bed have the equal length of
linen.
5. Strip the dirty linens individually, making sure it never touches the floor.
6. Check linens condition - no tears nor stains.
7. Never carry the mattress especially when tucking linens.
8. Do not bend when working, instead, sit down or squat.
9. Never lean on the mattress during the procedure or once the linens are placed.
10. Refrain from touching the pillows.
11. Mattress must be rotated regularly.

Procedures in Room Cleaning:

To avoid disturbing the guests, the following sequence

must be observed when cleaning:
1. First cleaned are check out rooms.
2. Followed by rooms with request for early service.
3. Stay- over rooms and request for late service.
Note: Guestrooms with Do not Disturb (DND) sign should
be avoided.
4. During cleaning, the chambermaid’s trolley is left at
the hallway blocking the opened door of the guestroom to
signify that the room is being cleaned.

Cleaning the Check- in Room:

1. Leave the door of the room being

serviced open.
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2. Switch on lights, air- conditioning unit, television and other electronic appliances to
check its condition.
3. Open the draperies and curtains to let the sunshine in, checking for stains and
replacing if needed and closing after the cleaning has finished.
4. Make the bed with fresh linens.
5. Clean ashtrays and dustbin, putting fresh garbage liners if needed.
6. Remove room service items, if there is any.
7. Refilling stationery and vanity supplies if needed.
8. Dusting the furniture, fixtures and equipment available.
9. Sanitizing the telephone and washing soiled utensils, glasses and cups and
saucers.
10. Vacuuming the floor.
11. Clean the bathroom from the walls to the floors, including the toilet, shower area
and tub.
12. Replacing the bathroom supplies with new ones.
13. Throw the used guest supplies.
14. Spraying air freshener before leaving the room.
15. Report any damage to the supervisor.

Cleaning an Occupied Room:

1. Enter the guest room in a standard way.

2. Clear the dustbins.
3. Collect used lines and place it in the linen bag.
4. Make up the bed.
5. Dust the furniture and fixtures.
6. Vacuum the carpets and bedside mats.
7. Clean the bathroom and replenish the bathroom supplies.
8. Check the condition of all the electric devices such as light bulbs, television, electric
kettle and intercom device.
(https://youtu.be/4DqOHhIHL3g) - Cleaning Occupied Room Video

Cleaning a Checking Out Room:

1. Open the draperies and curtains to let the sunshine in.

2. Check the condition and completeness of all the furniture, fixture and linens.
3. Check under the beds, chairs and in the cabinet for any article the guest behind. For
any article found inside the room, deposit it to Lost and Found Desk.
4. Make up bed and assemble chairs, sofa and other furniture and placing it
appropriately.
5. Clean all electric appliances such a microwave, coffee maker and refrigerator.
Sanitize the telephone unit.
6. Wash and sanitize mugs, cups, saucer and teaspoon.
7. If applicable, clean the guest room floor with a sanitized, damp mop.
8. Clean the writing tables, replacing the stationery if necessary.
9. Clean the bathroom, including walls and floor.
10. Keep heaters/air conditioners at lowest power.
11. Close the draperies and curtains.
12. Switch off room light.
13. Lock the guest room door.
14. Report any damage to the floor Supervisor.
15. Mattresses must be turned side ti side on succeeding days followed by end- to -
end turning.
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Turndown Service:

What is Night turn down service?

- guest are elated in receiving such service particularly when they see their room being
turned down right after having an outside dinner or sightseeing activity.
- normally done from 6:00pm onwards.

When turning down a bed, the following has to be observed:

1. Ensure all are prepared (from checklist of rooms to be given the turn down
service to stocking the trolley with complete amenities).
2. Remove guest items from the bed and put them aside.
3. Fold the bed cover in at three- way fold. To do this, pull the bedcover gently
back over the pillow bringing it toward the bottom of the bed by approximately
three- fourth (3/4) up.
Fold the right side to the center. Do the same for the left side. Fold in the
middle. Place inside the closest or on top of the luggage rack if the closet is full
of guest’s belongings.
4. Fold one corner of the bed, in a 90- degree angle, in such a way that guest
could easily slide in when going to bed.
5. In a twin room with single occupancy, turn down both sides of the bed.
6. If there are 2 persons sharing one bed, turn down both side of the bed.
7. Straighten up all edges and tuck in properly.
8. Fluffy the pillows.
9. Place the following in the middle of the bed.
a. breakfast knob card
b. Laundry list and service
c. Comment and suggestion card
d. Hotel service list
10. Place the slippers on the floor, on the side of the bed where the guest
sleeps.
11. Check the telephone for dial tone and the alarm clock.
12. Clean the guestroom by tidying everything that is out of order.
13. Clean the bathroom. Wash and dry the basin, toilet and tub neatly.
14. Replenish the towel and bathroom supplies if requested or if needed.
15. Close the curtains, drapes and blinds.
16. Turn bedside light on.
17. Set thermostat at the highest level.
18. Spray some air freshener, if necessary.

( https://youtu.be/XzX_QwcJdz0) - Turndown Service Video

STANDARD OPERATING PROCEDURES FOR DO NOT DISTURB (DND)

ROOMS

If the hotel has a 2:00 pm policy, the following has to be done:

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1. After 2:00 in the afternoon, the Room Attendant must notify the Floor
Supervisor regarding the DND status of the room. He will decide whether or not
to service the room.
2. Should the Floor Supervisor decide to have the room serviced, he will call
the guest room with the DND sign to ask for the guest’s needs.
3. If after two (2) attempts, the call was not answered by the guest’s, the room
will be serviced.
4. To his best judgement, the room attendant enters the room and continues
with the usual housekeeping work.
5. The room attendant must inform the Floor Supervisor of the status of the
room and of the guest during the service
(https://youtu.be/pd-kA2I8rBm) - how to handle DND rooms video

STANDARD OPERATING PROCEDURES IN CLEANING THE GUEST BATHROOM

1. Open the bathroom door for ventilation, the exhaust has to be opened, if the
room has one.
2. Count the linens and check its conditions. For check-out, the towels must be
complete. No stains or tears must be present. Otherwise, cleaning or mending
must be charged to the guest.
3. Clean and sanitize the toilet bowl.
4. Sweep the floor.
5. Scrub, finish and sanitize the platform, bathtub and basin.
6. Scrub, finish and sanitize the toilet bowl, rim, ring and hinge.
7. Wipe the mirror.
8. Clean bathroom walls using sponge or cloth.
9. Replace guest amenities. (includes toilet tissue, shampoo, conditioner,
vanity kit, dental kit.)
10. Replace bathroom mat.
11. Using a dry cloth, wipe down shower curtain, working from top to bottom.
Sanitize.
12. Replace bath linens such as hand towels, face towels and bath towels.
13. Dispose garbage from the dustbin and replace liner.
14. Close the exhaust fan/ ventilation.
15. Wipe clean the bathroom door and sanitize.
16. Leave the bathroom door open for several minutes after cleaning.
17. Close the bathroom door.
18. Report any damage found to the Floor Supervisor.

(https://youtu.be/5aVdIISx_qc) - Bathroom Cleaning Video

GUEST SUPPLIES:

What are Guest Supplies?

- refer to those items which are provided by the hotel as an advantage to enhance the
guest’s comfort and convenience.
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The list of Supplies for guestroom are as follows:

1. Furniture and Fixture - ensures comfortability of the guest’s stay. Include

but not limited to television, bed, bedside table, chairs,
cabinet and drawers, writing table etc.
2. Bedding - includes mattress, bed sheet, bed cover,
quilt, quilt cover, pillows and pillow cases.
3. Bedside table supplies - include a telephone device
and a printed compiled list of important intercom
numbers such as reception, restaurant and laundry of
the hotel.
4. Center table supplies - include room service, laundry service, and other
hotel services and facilities.
5. Clothing and clothing care - includes bathrobe and hangers for clothes
and ties.
6. Hospitality tray - a small tray with compartments that holds sachets of
coffee, tea, cocoa powder, creamer and
sugar.
7. Mini bar supplies - include a small
personal refrigerator that may be filled with
canned soft drinks, alcoholic drinks, soda, ice
cubes, a couple pf personal servings of
salted peanuts.
8. Writing desk supplies - includes the
stationery, a pencil, an eraser, promotional
brochures, a la carte menu card, and the short list of places of historical and
commercial importance in the city guest reference.

LIST OF SUPPLIES FOR GUEST BATHROOM

1.Bathroom and Comfort room fixtures - includes the basin, shower, either
fixed or handheld, bath tub, soap dispenser, toilet paper holder, towel holder,
mirror etc.
2. Towels - include two sets of face towels, hand
towels and bath towels.
3. Dustbin - a small dustbin with lid and lined with a
plastic bag from inside.
4. Non- slip floor mat - sometimes a bath mat is used
instead of the rubber mat.
5. Slippers - flat, non - slippers for the guest.
Hair dryer - can be wall mounted or just placed
in one of the drawers of the bathroom.
6. Vanity tray - includes the basic necessities
such as toothbrush and toothpaste set,
shampoo, conditioner, lotion and shower gel

 Enhancement Activity
Name: ____________________________________ Score ______________
Course/Year/Section _______________________ Date _______________
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ACTIVITY 1: ENUMERATION

Direction:
Provide what are the supplies needed in the Chambermaid’s trolley. (2pts.
Each correct answer)

1. Top- most tray:

a.) f.)
b.) g.)
c.) h.)
d.) i.)
e.) j.)
2. Middle and Top shelf:
a)
b)
3. Lower Shelf:
a)
b)
c)

ACTIVITY 2: IDENTIFICATION

Direction: Read the statement carefully and identify what is being

asked. Write your answers on the space provided. (2pts. Each correct answer)

______________1. one of the most tiresome tasks of a room attendant.

______________2. to protect the mattress from stain is called?
______________3. serves as insulator.
______________4. to cover and add beauty to the bed frame is called?
______________5. used to protect the sheets from dust.
______________6. the most common bed covering in Northern Europe.
______________7. Sir Terence Conran decided to sell it in Britain in what year?
______________8. is performed as soon as the guest vacates the room.
______________9. performed when the guest still occupies his room.
______________10. if the guest does not want to be disturbed in his room, he may
place the sign on his door.
______________11. includes the basic necessities that hotel provide during their stay.
______________12. includes mattress, bed sheet, bed cover etc.
______________13. include a small personal refrigerator that may be filled with
alcoholic drinks, sodas, chips and etc.
______________14. an evening service is one of the most important services being
provided by the housekeeping department.
______________15. includes bathrobe and hangers for clothes and ties.
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ACTIVITY 3:
DISCUSSIONS AND QUESTIONS: Essay
Direction: Read the following statements carefully. Write your answers on a
separate sheet of paper. (bond paper/yellow pad) (5 Points)
Note: Make at least 3-5 sentences.

1. In your own perception give insights about what bedmaking is all about?
2. What is the difference between Duvet Procedure and traditional bedmaking
procedure?
3. Elaborate and discuss what is Turndown Service?
4. Discuss the importance of Chambermaid’s Trolley in the housekeeping department.

ACTIVITY 4: PROJECT WORK

Direction:
1. Make a scrapbook and label the different guest supplies found in the
Guestroom and Supplies in the Bathroom by using cut-outs in the magazine or any
other materials. Be creative!

ACTIVITY 5: APPLICATION

Direction:
Presentation # 1:
1. Make a video as if you are the Room Attendant and observe the proper standard
operating procedure when entering the Guest Room. (as much as possible wear a
housekeeping attire)
Presentation # 2:
2. Make a video and perform the basic housekeeping procedures in your home (room,
kitchen area, living area, etc.)

Options for Submissions:

1. You may send your output through, email, messenger, or google classroom, or
other media platforms.
2.You may send thru via email darylfaith@gmail.com
3.GoogleClassroom code for submission of outputs intended for BSHM 1 A/B/C/D and
E San Carlos Campus - zk6cgts.
4.Just Add my FB account Daryl Faith C. Bacolod.
5.Please be reminded to compile all of your outputs in one portfolio, organize your
portfolio by chapters in all of your activities. Your portfolio Will be gathered after setting
up the deadline of submission.

Chapter 6 OTHER ROOM CLEANING

PROCEDURES
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LEARNING OUTCOMES

At the end of the lesson, you will be able to:

1. Discuss the proper room cleaning procedures based on industry standards;
2. Use the proper tools, supplies and equipment in doing the different room cleaning
procedures; and
3. Explain the importance of following the room cleaning procedures in delivering
quality service and clean rooms to the guests.

INTRODUCTION

In the lodging industry, most of the products are the same, in terms of rooms,
facilities and food and beverage. But the question is. What makes a hotel different
from the others? The answer might be the “service”. Why? Well, talking about service
in the hotel can be defined by the following characteristics:
A. Intangibility services are intangible in nature. It means that services cannot be
seen, tasted, felt, or heard.
B. Inseparability - is a major characteristic of services. It means that services are
generated and consumed simultaneously and cannot be separated from their
providers, whether they are people or machines.
C. Variability - which means that their quality may vary greatly, depending on who
provides them and when, where, and how they are provided.

To ensure that quality rooms will be provided to the guests, the following room
cleaning procedures are observed. There are different procedures and methods that
being used in cleaning a particular rooms, public areas and other sections of the
establishment.

Housekeeping attendants might used manual procedures such as, dusting,

sweeping, mopping, wet mopping, manual scrubbing and manual polishing while the
other might use mechanized cleaning methods such as, suctioning cleaning/
vacuuming, spray buffing, stripping, laundering that uses large laundry machine,
electric polishing and scrubbing.

Name: ____________________________________ Score ______________

Course/Year/Section _______________________ Date _______________
PRE-TEST
Multiple Type of Test
Instruction: Choose and encircle your best answer. (1pt.)
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1. What makes a hotel different from the others?

A. Decoration B. Service C. Products D. amenities&facilites
2. A removal of dust from the surface by wiping or brushing it using a soft, lint-
free cloth or feather duster.
A. Damp dusting B. Sweeping C. Dusting D. Vacuum cleaner
3. Removal of dust using a slightly wet lint free cloth.
A. Damp dusting B. Sweeping C. Dusting D. Vacuum cleaner
4. Done to collect dust and dirt on the floor.
A. Damp dusting B. Sweeping C. Dusting D. Vacuum cleaner
5. A tool used when cleaning large carpeted floors.
A. Polishing broom B. Vacuum cleaner C. Scrubber D. sponge
6. Used to remove spills and adhered soil that was not removed during dry
mopping or sweeping.
A. Damp dusting B. Sweeping C. Dusting D. Mopping
7. Most commonly used fixture in the guest bathroom.
A. Lavatory B. Shower area C. Bathtub D. Wash basin
8. An area where the guests first look at whenever they enter the room.
A. Bedroom B. Bathtub C. Shower room D. Balcony
9. A container that can fit a body or two offered by hotels to enhance guest
bathing experience.
A. Lavatory B. Shower area C. Bathtub D. Wash basin
10. An area where there is in need of strenuous cleaning.
A. Lavatory B. Shower area C. Bathtub D. Wash basin
II. Matching Type:
Direction: Match Column A to Column B. Write your answer before the number.
(2pts.)
COLUMN A COLUMN B
___1. Dusting a. removal from the surface by wiping using soft cloth.
___2. Damp dusting b. done to collect dust and dirt on the floor.
___3. Sweeping c. use when cleaning large carpeted floors.
___4. Mopping d. using slightly wet lint- free cloth.
___5. Wash basin e. protective gear in cleaning.
___6. Bathtub f. used to remove spills and adhered soil.
___7. Lavatory g.an area w/c guest first look at.
___8. Shower room h. commonly used fixture in the guest bathroom.
___9. Vacuuming i. the hardest and strenuous area to clean.
___10. Gloves, mask, eye googles j. a container that use in a hotel to enhance
bathing experience
OTHER ROOM CLEANING PROCEDURES

A. HOW TO DRY DUST

What is Dusting?
- Dusting means removal of dust from the surface by wiping or brushing it using a soft,
lint- free cloth or feather duster.
- Dusting may be damp or dry.
 P a g e | 21

DUSTING INVOLVES THE FOLLOWING PROCESS:

1. Dust articles from the door, working clockwise around the room. This eliminates the
chances of missing a spot.
2. Dust from the highest surface to avoid getting dust to areas already cleaned.
3. In case of using a solution or cleaner, spray a small amount directly unto the cloth,
not on the surface as it can leave stains on the furniture.
4. If using a cloth, refrain from unfolding the duster in the room after dusting nor
shaking it outside the window or in the trash bin.

What is Damp Dusting?

- Damp dusting means removal of dust using a damp or slight wet lint- free cloth.

IN DAMP DUSTING, THE FOLLOWING HAS TO BE CONSIDERED:

1. The correct level of dampness has to be considered to avoid leaving any water
marks.
2. Electrical and electronic equipment must be avoided when damp dusting.
3. If using a solution or cleaner, like dry dusting, solution must be applied directly unto
the cloth and not on the surface of the furniture.

What is Sweeping?
- Sweeping is done to collect dust and dirt on the floor.

STANDARD OPERATING PROCEDURES IN SWEEPING:

1. Sweep at the farthest side from the door.

2. Use short, smooth and overlapping strokes, sweeping away from yourself.
3. Keep the head of the broom flat on the floor at all times.
4. It is important to develop a rhythm and “bounce” the broom to avoid rolling the
bristles over.
5. Pick up the dirt using a dust pan before sweeping further.
6. Empty the dirt from the dust pan into the trash bag on.

STANDARD OPERATING PROCEDURES IN VACUUMING:

1. Use an upright vacuum cleaner in a straight cleaning motion when cleaning.

2. Before beginning, ensure the vacuum is unplugged and check for potential hazards
such a broken wheel or worn cords.
3. Keep elbows at or near your sides to minimize shoulder movement and encourage
neutral posture.
4. Vacuum must pass thru an area two- three times to pick up all the dust, dirt and grit.
5. Before vacuuming, remove all unnecessary objects on the floor.
6. Pick up large or sharp objects on the floor.
 P a g e | 22

7. Start working at the farthest point from the door, working backwards.
8. Use slow, even strokes to give machine enough time to suck dirt, dust and grit.
9. For edges, fit the vacuum cleaner with the appropriate service tool or attachment.
10. Clean the dust bag after each use.

What is Mopping?
- is used to remove spills and adhered soil that was not removed during dry mopping
or sweeping.

STANDARD OPERATING PROCEDURES IN MOPPING:

1. Floor must be swept clean prior to damp mopping.

2. Add neutral or mild alkaline detergent to mop water for mopping.
3. Immerse the mop in the bucket and wring it out until the mop is damp.
4. First, mop near baseboards in smooth stroke.
5. Mop the entire area with a figure of eight stroke.
6. Change the water in the bucket as soon as it becomes dirty.
7. A brush or a palette knife may be used for stubborn spots.
8. Empty, rinse and leave the mop bucket and mop head to dry.

STANDARD OPERATING PROCEDURES IN CLEANING THE WASH BASIN :

1. Remove any article such as hair and waste in the wash basin.
2. Fill the sink with hot water. This will loosen the dirt in the basin.
3. Empty the sink and apply cleaning agents. Let it stand for 5 -10 minutes depending
on the strength of the chemical.
4. Rub the whole basin, including the soap well.
5. Wipe dry.

STANDARD OPERATING PROCEDURES IN SHOWER ROOM CLEANING:

1. Wear the proper protective gear in cleaning such as gloves, mask and eye goggles.
2. Collect all used soaps and toiletries.
3. Clean walls/ tiles by applying cleaning chemicals on the sponge.
4. Work from top to bottom with an overlapping circular motion.
5. Wash, clean and sanitize the shower head, water taps, faucet fixtures and other
fittings that ought to be cleaned and sanitized.
6. Rinse all the areas thoroughly.
7. Dry all fittings with a soft cloth or sponge ensuring everything is spotless.
8. Clean the bathroom floor last.
9. Check all fittings for maintenance - shower head for drips, loose faucet, broken and
loose tiles, etc.
Note: Never use the bathroom linens in cleaning the bathroom and guestroom.
: The tools used in cleaning toilet and bathroom should never be used in cleaning
anywhere else inside the guestroom.

What is bathtub cleaning:

- bathtub is a container that can fit a body or two offered by hotels to enhance guest
bathing experience.

STANDARD OPERATING PROCEDURES IN BATHTUB CLEANING:

 P a g e | 23

1. Remove all soap and guest toiletries.

2. Fill tub with quarter full of hand - hot water. Apply cleaning agent.
3. Using a sponge, clean the tub and the surroundings tiles.
4. Pay attention particularly to chain, stopper, chrome fittings and soap well.
5. Rinse all areas.
6. Drain the water.
7. Wipe the tub and the surroundings dry.

What is Lavatory Cleaning?

- Lavatory cleaning may be strenuous to some. But cleaning it as easy as 1-2-3 with
the right materials and the proper know

STANDARD OPERATING PROCEDURES IN LAVATORY CLEANING:

1. Flush the toilet twice.

2. Sprinkle cleanser around inside of the bowl.
3. Leave for the cleanser to work, depending on the strength of the cleanser, this
would take around 5-10 minutes.
4. Wash, finish and sanitize outside of the pedestal, seat, lid and water tank with a
clean cloth soaked in cleaning solution.
5. Brush inside of the bowl.
6. Wipe dry around underside of the bowl.
7. Flush the lavatory.
8. Check flush, seat cover, lid, water tank and others for drip or other condition that
may cause discomfort to the guest.

 Enhancement Activities

Name: ____________________________________ Score ______________

Course/Year/Section _______________________ Date _______________
ACTIVITY 1: IDENTIFICATION
Instructions: Identify what is being asked. Write your answers on the
space provided. (2 POINTS EACH CORRECT ANSWER)
 P a g e | 24

___________1. means removal of dust from the surface by wiping or brushing

it using a soft, lint -free cloth or feather duster.
___________2. removal of dust using a slightly wet lint free cloth.
___________3. done to collect dust and dirt on the floor
___________4. being used in the large carpeted floors.
___________5. used to remove spills and adhered soil that was not removed
during mopping or sweeping.
___________6. one of the most commonly used fixtures in the guest bathroom.
___________7. an area where the guests first look at whenever they enter a
guest bathroom.
___________8. a container that can fit a body or two offered by hotels to
enhance guest bathing experience.
___________9. an area where there is need of strenuous cleaning.
___________10. the stroke motion used when sweeping floors.
ACTIVITY 2: ENUMERATION
Instruction: Enumerate the following. Write your answers on the space provided.
(1pt.)
1-3: Enumerate the three (3) protective gears that must be worn when using
chemicals in cleaning.
1.
2.
3.
4- 11: Enumerate other Room Cleaning Procedures
4. 9.
5 10.
6. 11.
7.
8.

12-14: Enumerate necessary tools being used in sweeping.

12.
13.
14.

ACTIVITY 3: ESSAY
 P a g e | 25

Instructions: Read and analyze the following given statements. Write your
answer on a separate sheet of paper. (20pts.)

1. What makes a hotel different from the others?

2. Why you should follow standard operating procedures (SOP) when cleaning
the room?
3. Is it necessary to used proper tools when cleaning? Why or why not? Support
your answer.
4. What is the importance of following the room cleaning procedures in delivering
quality service?

ACTIVITY 4: APPLICATION
Instructions: Perform the following cleaning procedures. (choose
only four (4) cleaning procedures and make a video of yourself even when
you’re at home.

1. Sweeping
2. Mopping
3. Dusting
4. Shower Room Cleaning
5. Wash basin cleaning
6. Bathtub cleaning
7. Lavatory Cleaning

ACTIVITY 5: PROJECT WORK

Instructions: Make a portfolio by compiling pictures from old magazines,

internet or any other sources that represent the different room cleaning
procedures.

Options for Submissions:

2. You may send your output through, email, messenger, or google classroom, or
other media platforms.
2.You may send via email darylfaith@gmail.com
3.GoogleClassroom code for submission of outputs intended for BSHM 1 A/B/C/D/E
San Carlos Campus - zk6cgts.
4.Just Add my FB account Daryl Faith C. Bacolod.
5.Please be reminded to compile all of your outputs in one portfolio. Organize your
portfolio by chapter in all of your activities. Your portfolio will be gathered after the
deadline of submission.

Chapter 7 METHODS AND PROCEDURES OF

PUBLIC AREA CLEANING

LEARNING OUTCOMES
 P a g e | 26

At the end of the lesson, you will be able to:

1. Identify the public areas of the hotel;
2. Clean the public areas according to industry standards; and
3. Explain the importance of public area cleaning to hotel operations.

INTRODUCTION

What are Public areas? These are places in a hotel that

comprises the “front of the house such as entrance, lobbies, lounges, the front desk,
guest corridors, banquet halls, bars, elevators, leisure area like swimming pool, spa,
health and club.
A neat and clean public area give the brief description about hotel’s cleaning
standard.
All public area cleaning is should be schedule during low traffic hours for night.
The cleaning of public areas involves cleaning hard- to reach and may involve the use
of ladders.
The cleaning routine for public areas can be divided into daily, weekly, monthly
and periodic tasks. Ensuring the best quality service that can offer to guests public
areas in a hotel should not be neglected.
Public area cleaning is the most vital and yet challenging duty for a hotel. Since
we all know that this area are mostly guests were present. The assigned public area
attendants should guarantee and perform deep cleaning procedures anytime of the
day.
The importance of cleaning the public area are the focal point, this area gives
the first impression when someone comes in and the last thing people see before they
leave. As such, this area gives the first and lasting impression to guests whenever
they check-in in a particular hotel.
But cleaning in a particular section in a public area should follow also the
different methods and procedures and observe precautionary measures to avoid
accident.

Name: ____________________________________ Score ______________

Course/Year/Section _______________________ Date _______________

PRE-TEST
MODIFIED TRUE OR FALSE:
 P a g e | 27

Instruction: Write TRUE if the statement given is correct otherwise FALSE

if it is wrong. (1pt.) Write your answers on the space provided.

1. ________ Clean all artifacts using a broom.

2. ________Wipe and sanitize clean telephone devices, fax machine and
computers.
3. ________It is not vital to inform Engineering Dept. if maintenance
requirement is spotted.
4. ________ Work from bottom to top while cleaning.
5. ________Add more amount of chlorine in the pool water.
6. ________Check any broken tiles/pipes inside the swimming pool.
7. ________Remove weeds and fallen leaves once a week.
8. ________Sweep and mop the flooring of the lobby and front office desk area
every twice a week.
9. ________Keep the door of the changing rooms closed when not occupied,
maintaining its cleanliness and quality at all times.
10. _______Fertilize and manure the plants as per schedule.
11. ______Check the pool water for contamination every once a month.
12. ______Clean the area near the lift.
13. ______Hard -sweep the parking lot area using soft- broom bristled.
14. ______Collect and dispose the debris appropriately.
15. ______Do not remove fine- grained sediment particles in the parking floor.
II. Challenging the Mind:
Instruction: Arrange the scrambled word into correct one. (3 Points
each correct answer)
1. LIBUPCEASRA - _________________
2. OICRIRODSR - _________________
3. ORVEASLET - _________________
4. RAINGPKSEARA - _________________
5. IMINGSMWOPOL - ________________

CLEANING AND KEEPING PUBLIC AREAS OF HOTEL

A. Keeping Front Office, Lobby and Corridors:

In traditional hotel, the front office, lobby and corridors are the areas first seen by
the guests. These are highly recommended to clean at all times, 24/7. The Public area
attendant needs to clean everything from top to bottom.
 P a g e | 28

(https://youtu.be/6hywhDdPIRU) - Public Area cleaning Video

STANDARD OPERATING PROCEDURES FOR CLEANING THE FRONT OFFICE

AND LOBBY

1. Clear ashtrays. Ensure no cigarette is burning. Place it back in their proper places
after cleaning.
2. Clear the dustbins in the front office. Changing the liner if needed. Separate
recyclable items from the trash.
3. Remove spider webs and dust deposited on walls, windows, furniture and ceiling.
4. Clean all artifacts using a soft, damp cloth.
5. Dust and polish furniture such as paintings, vases and art pieces.
6. Wipe clean telephone devices, fax machine and computers. Sanitize telephone
units and computer keyboards.
7. Remove stains on the carpet and furniture.
8. Sweep and mop the flooring of the lobby and front office desk area.
9. Spray the air clean with signature aroma.

B. Keeping the Dining Areas:

As the most frequently visited area in the hotel, the dining areas must be ensured of
its cleanliness at all times. Floors are swept, mopped and polished as often as
needed.

STANDARD OPERATING PROCEDURES FOR CLEANING THE DINING AREA

1. Prepare all cleaning materials and equipment that will be used in cleaning.
2. Check condition of lights. Lamps and air - conditioning units.
3. Open drapes and blinds to allow the sunshine in.
4. Align the chairs and tables to make room for cleaning.
5. Dust and polish all the furniture, if necessary.
6. Dust paintings, artworks and pictures.
7. Clean and polish metal frames, woods and glasses. Mirrors and windows are
cleaned using the appropriate cleaner.
8. Clean and sanitize the telephone devices and point of sale machines.
9. Sweep, mop and polish the floor. If floor is carpeted, vacuum the floor using a
vacuum cleaner.
10.Inform the Engineering Department if maintenance requirement is spotted.
11.Replace dirty table linens with fresh ones.
12.Return the keys to the security department.

C. Cleaning the Elevators:

Elevators are cleaned either very early morning or during late night when traffic is
not heavy. Elevators are stopped at the ground floor for cleaning. An out of service or
cleaning in progress sign is placed in front of the door to inform the guests.

STANDARD OPERATING PROCEDURES FOR CLEANING THE ELEVATOR

 P a g e | 29

1. Clean the elevators using the appropriate cleaning agent according to its wall
material.
2. Work from top to bottom while cleaning an elevator cabin.
3. Wipe the ceiling and lights using a soft, damp cloth. Use a dry cloth after.
4. Clean and polish mirrors using the appropriate cleaner.
5. Wipe clean elevator buttons. Sanitize.
6. Dust around edges of the elevator.
7. Mop the floor. If carpeted, use a vacuum cleaner.
8. Notify the engineering department for any repair needed.
9. Wipe and polish the elevator doors.
10.Spray clean air freshener.

D. Cleaning the Swimming Pool:

Swimming pool must be cleaned on a daily basis. If a designated staff is available, he

is responsible in ensuring that the pool is free from leaves and any litter, purifying the
pool water and cleaning the areas associated with the pool such as the shower and
changing rooms.

STANDARD OPERATING PROCEDURES FOR CLEANING THE SWIMMING POOL

1. Check the pool water for contamination daily. Remove leaves using leaf catcher.
2. Add adequate amount of chlorine in the pool water.
3. Check any broken tiles/ pipes inside the swimming pool.
4. Apply and maintain the anti- slip mats near the pool. Scrub and clean the bottom of
the pool regularly.
5. Ensure all life- saving and floating apparatus are ready and available at all times.
6. Keep an appropriate and noticeable signage showing the depth of the swimming
pool. Ensure rules and regulations are posted.
7. Keep poolside area and reclining chairs clean.
8. Keep the door of the changing rooms open when not occupied, maintaining its
cleanliness and quality at all times.
9. A general safety check for swimming pool must be provided by the lifeguards once
a day during the operating hours.

E. Cleaning and Keeping the Hotel Garden.

Most of the hotels nowadays hire a group of gardeners to take care of the property \’s
garden. They are responsible in watering and trimming the trees and shrubs, raking
fallen leaves and fertilizing the plants.
 P a g e | 30

STANDARD OPERATING PROCEDURES FOR CLEANING IN KEEPING THE

GARDEN

1. Remove weeds and fallen leaves daily.

2. Keep the lawn grass in healthy condition by periodic by cutting.
3. Fertilize and manure the plants as per schedule.
4. Water plants regularly depending on the requirements and season.
5. Keep the gardening tools clean and safe.
6. Keep any artificial waterfalls or artificial water body clean.
7. If possible, recycle the food wastage in the hotel to prepare organic fertilizer.

F. Cleaning the Parking Area:

The parking area may be the most heavily polluted when it comes to dirt and dust!
This area takes the load of pollution created by hotel- owned vehicles and guest’s
private vehicles.

STANDARD OPERATING PROCEDURES IN CLEANING THE PARKING AREA

1. Clean area near the lift.

2. Remove fine- grained sediment particles on parking floor.
3. Remove oil in parking ground by letting a clay cat - litter sit for as long as possible
in the spot where there is soil.
4. Hard- sweep the parking floor using hard- bristled brooms.
5. Collect and dispose the debris appropriately.
6. Inform the engineering department of any broken drainage or water system of the
hotel.

 Enhancement Activities
Name: ____________________________________ Score ______________
Course/Year/Section _______________________ Date _______________

ACTIVITY 1: MATCHING TYPE

 P a g e | 31

Instruction: Match Column A with Column B. Write letters only before the
number. (2pts.)

COLUMN A COLUMN B

____1. Public areas a. heavily polluted when it comes to dust

& dirt.
____2. Public Area Attendant b. ensure & take good care of property’s
garden
____3. Dining areas c. must be cleaned on a daily basis free
from leaves and purify pool water.
____4. Elevators d. outsourced thru a manpower agency.
____5. Swimming pool e. regularly cleaned before the start of the
operation.
____6. Gardeners f. request cleaning in the restaurant.
____7. Parking area g. needs to clean from top to bottom
responsible in public areas.
____8. Furniture & decors h. cleaned either very early morning or
during late night.
____9. Restaurant staff i. places in the hotel that are shared
commonly among guests.
____10. swimming pool technician j. are dusted and polished well.

ACTIVITY 2: DISCUSSION AND QUESTIONS

Instructions: Read and analyze the following statements. Write your
answer on a separate sheet. (25 pts.) Make at least 3 sentences.

1. Who is responsible for cleaning the dining areas during operational hours?
2. Give three (3) examples of things to be cleaned in the dining areas.
3. What is the best time to schedule cleaning elevators?
4. Why is cleaning needed to be done from top to bottom?
5. Why do swimming pools need to be cleaned daily?

ACTIVITY 3: SENTENCE COMPLETION

Instruction: Fill in the correct words or terms being used in methods and
procedures of public area cleaning. Write your answers on the space provided.
(1pt.)
 P a g e | 32

1. _____________are places in the hotel that are shared commonly among

guests.
2. The most common public areas of the hotel are
___________,___________,_____________,_____________,_____________
,_____________.
3. ______________ are cleaned either very early morning or during late night
when the traffic is not heavy.
4. The _____________ may be the most heavily polluted when it comes to
______and ________.
5. Since these areas are active 24 hours a day, ________________,
__________ and ___________ must be maintained at all times.

ACTIVITY 4: MODIFIED TRUE OR FALSE

Instruction: Write TRUE if the statement given is correct otherwise

FALSE if it is wrong. (1pt.) Write your answers on the space provided.

1. ________ Clean all artifacts using a broom.

2.________Wipe and sanitize clean telephone devices, fax machine and
computers.
3.________It isn’t vital to inform Engineering dept. if maintenance requirement
is spotted.
4.________ work from bottom to top while cleaning.
5.________Add more amount of chlorine in the pool water.
6.________Check any broken tiles/pipes inside the swimming pool.
7.________Remove weeds and fallen leaves one a week.
8.________Sweep and mop the flooring of the lobby and front office desk area
every twice a week.
9.________Keep the door of the changing rooms closed when not occupied,
maintaining its cleanliness and quality at all times.
10._______Fertilize and manure the plants as per schedule.

ACTIVITY 5: APPLICATION

Instruction: Make a video presentation and memorize the different

methods and procedures of public area cleaning (choose one (1) procedure
only. (SOP for Cleaning the F.O and Lobby, SOP for Cleaning the Dining Area, SOP
for Cleaning the Elevators, SOP in Cleaning the Swimming Pool, SOP in Keeping the
Garden, SOP in cleaning the Parking Area.)

Chapter 8 CLEANING OPERATIONS (LINEN,

UNIFORM AND LAUNDRY SERVICE)
 P a g e | 33

LEARNING OUTCOMES

At the end of the lesson, you will be able to:

1. Identify the importance of the linen, uniform and laundry service of the
housekeeping department;
2. Familiarize the equipment used in laundry service; and
3. Perform basic laundry service based on industry standard.

INTRODUCTION

One of the main tasks of the housekeeping department is to provide not only
fresh and sanitized linens to its guests but also clean and neatly pressed uniforms to
the hotel staff.
If the hotel is larger in terms of number of rooms, it is expected that linens and
uniforms being used in the hotel are more adequate to cater guest’s needs. The
housekeeping department must provide the linens and uniforms at the right time it is
needed regardless of the number of items it has to wash every day.
A good laundry facility ensures the following:
1. Careful handling of linens.
2. Correct handling of linens.
3. Materials are kept in its original condition and color.
4. Proper counting and records are maintained to avoid shortages of linen.
5. Sound policies regarding damages or loss.

It is essential for the housekeeping staff to launder the linen and make it readily
available at all times so that the staff can receive their well-laundered uniforms before
work, and the guests are provided with good quality linen.
It is definitely required to purchase good quality linen; but the life, appearance,
and the quality of linen largely depends upon the treatment it receives at the laundry
by the laundry staff. Small hotels can contract with the commercial laundry services
located outside the hotel. But on the other hand, large hotels built their own premise
laundry facility.

Name: ____________________________________ Score ______________

Course/Year/Section _______________________ Date _______________

PRE-TEST
 P a g e | 34

I. IDENTIFICATION
Instruction: Identify what is being asked. Choose from the following terms in Laundry
inside the box. Write your answers on the space provided. (1 pt.)

Professional Cleaning
Washing
Bleach
Drying
Ironing

1. ______________Dry clean.
2. ______________Normal Wash.
3. ______________Tumble Dry.
4. ______________Do Not Iron.
5. ______________Warm
6. ______________hand wash
7. ______________Any Solvent
8. ______________Non- Chlorine Bleach.
9. ______________ Do Not Bleach.
10. ____________Warm (wool/silk)
11. ____________High heat
12. ____________Permanent Press
13. ____________Professional Wet Clean
14. ____________Do not Tumble Dry
15. ____________Drip Dry
16. ____________Hot (linen)
17. ____________Cool/Cold (man- made)
18. ____________Do not Wiring
19. ____________Dry Flat
20. ____________No Steam

ADVANTAGES AND DISADVANTAGES OF ON- PREMISE LAUNDRY

Having an on- premise laundry facility requires a huge amount of money, a big space
and training of laundry personnel who will operate the machines among others.

Some of the advantages of an on - premise laundry are the following:

 P a g e | 35

1. Quality of the laundered linens and uniforms are ensured.

2. It saves the company more money in the long run.
3. The laundry area can be inspected by the supervisors anytime.
4. Pilferage is minimized.
5. Revenue is earned from guest laundry.
6. The “par” stock required is reduced.

Disadvantages are the following:

1. Cost of equipment and maintenance is high.

2. Related expenses like water, electricity, manpower, supplies and insurance are
high.
3. More space is needed.
4. More staff are required and training is needed.

ON - PREMISE LAUNDRY EQUIPMENT:

1. Washers/ Extractors - equipment that washes linens in large amount. Water is then
extracted from the fabric after washing.
2. Dryers - equipment that dries up the linen in less time than the traditional drying
methods.
3. Flatwork ironers - equipment used to automatically press sheets, pillow cases and
table linens among others.
4. Commercial folders and stackers - laundry equipment that automatically folds the
dry linens.

Standard Operating Procedures in Sorting of Uniforms and Linen:

Before the laundry process, it is a must to sort uniforms particularly linens according to
their uses and functions. During sorting, hand gloves are worn to avoid accidental cuts
from any broken glasses in restaurant linens.

1. Remove unwanted items from the soiled linens and uniforms during sorting.
A. Remove unwanted items from soiled uniforms such as pens, pencils, bottle
openers, coins, cork screws, name plates/ badges and promotional pins/
buttons.
B. Remove food scraps, cutleries. Wine cork and broken glass and china ware
pieces from linens before sending it for washing.
2. Sort linens according to:
A. Types of Stain
- heavily stained requires strong detergents.
- more time required during the washing process.
- look for greasy/ oiled stained cloths
- special cleaning treatment required according to the type of stains.

B. Use and Type

Pillow cases
Bed sheets
Bed spread
 P a g e | 36

Beach towels
Chef’s aprons
Housekeeping cleaning cloths
Table cloths and napkins
(white, dark colored and light-colored bath linens (bath towel, face towels, hand
towels)
Duvet
Bath robes
Shower curtains
Tray liners
3. Soiled linens received from different outlets must be checked for stains and tears.
4. Linens with tears must be repaired prior to washing.
5. Uniforms must be sorted out according to department and by the following:
A. For dry cleaning
B. For washing
6. For off- premise laundry service, all must be counted and recording prior to pick up
for laundry.
7. Sorted laundry must be labeled or placed in the correct color - coded laundry bin for
further washing/ dry cleaning.

Laundry Cycle
 P a g e | 37

1. Collecting soiled linen - soiled linens are collected from the various sections in the
hotel after every use.
2. Transporting soiled linens to the laundry - linens are then transported to the
laundry department. This may either be with the help of a laundry cart or a linen chute.
3. Sorting (linens and uniforms) - linens are sorted by the degree of soiling, type of
linen and color, type of soiling and domain of item use.
4. Washing - after sorting, laundry attendant collects the laundry and items before
loading it to the washers. This ensures that the correct and acceptable weight of the
linens is loaded in the washers to avoid overloading.
5. Extracting - this process removes excess moisture through high-speed spin.
6. Finishing - this include drying (for towels, washcloths and some no - iron items) or
ironing (for sheets, pillow cases and table linen) is to give the linen crisp, wrinkle free
appearance.
7. Folding - it can be either be manual or machine operated. Manual folding
consumes time while automatic folding comes to the aid of the laundry attendant
saving time and effort in folding.
8. Storing - after folding, the linens are stored and shelved by batches, allowing to rest
for 24 hours as this will increase the life of the linens.
9. Transferring linens to designated areas - with the use of clean carts, linens are
transferred to designated areas such as to the linen and uniform room.

ANOTHER WAY OF DOING THE LAUNDRY IS BY

FOLLOWING THESE BASIC STEPS:

Linens are wet thoroughly by

immersing in water.
 P a g e | 38

SOAK

Linens are soaked for 1.5 - 3 mins. To

dissolve and dilute water-soluble soil to
FLUSH reduce soil load.

Linens are washed with detergent. This

normally lasts for 5-8 mins. Depending on
SUDS the type of soil, type and weight of the linens
among others.

This process helps in killing the bacteria,

BLEACH whitening the fabric and removing stains in
the linen. Linens are left in water with bleach
for 5-8 mins.

This process totally removes

RINSE
detergent and soil

This process removes moisture through high

speed spin. The length of extracting depends
EXTRACT on the type of fabric, capacity and speed of
the extractor.

This gives linen crisp appearance. Added in

STARCH the final step of washing, starch makes the
linen a little stiff and shiny.

DRY CLEANING

Some delicate fabrics cannot withstand the tumbling of a washing machine and
clothes dryer during the laundry process. Sometimes, water can also damage certain
fabrics such as wool, leather and silk.
That is why dry cleaning came out, Clothes, beddings, upholstery and other types of
fabrics are cleaned using a chemical solvent.
 P a g e | 39

What is Dry Cleaning

Process?

According to the Dry-cleaning and Laundry Institute (DLI), an international

trade association for garment care professionals, dry cleaning machine consists of four
(4) parts:

1. The holding tank or base tank that holds the solvent.

2. A pump that circulates the solvent through the, machine.
3. Filters that trap solid impurities and soils removed from either the solvent or
fabric.
4. A cylinder of wheel where the items that are being cleaned are placed.

What is Laundry
Symbols?

Laundry symbols - help the laundry attendant in washing fabrics. It briefs us how to
take care of clothes and proper procedures to apply in washing the clothes.

 Enhancement Activities
Name: ____________________________________ Score ______________
 P a g e | 40

Course/Year/Section _______________________ Date _______________

ACTIVITY 1: COMPLETION TEST

Instruction: Provide the necessary advantages and
disadvantages of on - premise laundry. Provide your answer
inside the box. (2pts.)
ADVANTAGES DIS- ADVANTAGES

ACTIVITY 2: IDENTIFICATION
Instruction: Identify what is being asked. Please write legibly. (2 Points
for each correct answer) Write your answers on the space provided.
1. ____________equipment that washes linens in large amount. Water is then
extracted from the fabric after washing.
2. ____________laundry equipment that automatically folds the dry linens.
3. ____________equipment that dries up the linen in less time than traditional drying
methods.
4. ____________used to automatically press sheets, pillow cases, and table linens
and among others.
5. ____________process that removes excess moisture through high speed.
6. ____________ include drying (for towels, washcloths or ironing (for sheets,
pillowcases and table linen).
7. ____________it can be either be manual or machine operated.
8. ____________the linens are stored and shelved by batches.
9. ____________linens are sorted by the degree of soiling, type of linen and color and
domain of item use.
10.____________ this may either be with the help of a laundry cart or a linen chute.
ACTIVITY 3: DEFINITION of TERMS
 P a g e | 41

Instruction: In your own words give the uses of the following in Sorting
linens according to Use and type. (2pts.)

TYPE USED

1.Pillow Cases

2.BedSheets

3.Bed Spread

4.Beach Towels

5.Bath Linens

6.Duvet

7.Shower Curtains

8.Bath robes

9.Tray liners

10.Housekeeping Cleaning Cloths

 P a g e | 42

ACTIVITY 4: PROJECT WORK

Instruction: To make a better understanding of how linens are being

laundered, do the following:
1. In one (1) whole Cartolina (white color) make an illustration that shows
the basic stages of a laundry cycle.
2. Make cut- outs and label the different Laundry Symbols according to
its uses and paste in a one (1) whole cartolina (color white).

ACTIVITY 5: APPLICATION

Instruction: Present and memorize the basic steps in laundry.

(Make a video presentation of yourself).

Options for Submissions:

1. You may send your output through, email, messenger, or google classroom, or
other media platforms.
2.You may send thru email darylfaith@gmail.com
3.GoogleClassroom code for submission of outputs intended for BSHM 1 A/B/C/D/E
San Carlos Campus - zk6cgts.
4.Just Add my FB account Daryl Faith C. Bacolod.
5. Please be reminded to compile all of your outputs in one portfolio. Organize your
portfolio by chapter in all of your activities. Your portfolio will be gathered after the
deadline of submission.

Chapter 9 MANAGEMENT OF OPERATIONS AND

 P a g e | 43

RECORD KEEPING

LEARNING OUTCOMES

At the end of the lesson, you will be able to:

1. Explain the relationship of Housekeeping with the different departments of the hotel;
2. Discuss the importance of communication and coordination between departments;
and
3. Explain the purpose of the forms and records used in Housekeeping Department.

INTRODUCTION

Working in the hospitality industry requires communication with different kinds

of people, guests and co-workers. Without proper communication the industry cannot
achieve objectives to attain whatever targets that should attain most especially in the
housekeeping department.
Housekeeping department has different sections, it is necessary to have a
better and harmonious coordination with other departments to avoid unnecessary
conflicts most especially in handling and dealing communications.
However, the coordination of other department are the following; Housekeeping
- Front Office, Housekeeping - Food and Beverage, Housekeeping- Sales and
Marketing Department, Housekeeping - Human Resource Department, Housekeeping-
Security department, Housekeeping - Uniformed Service department, Housekeeping
accounts Department, and Housekeeping - Engineering and Maintenance Department.
The management should grasp and understood the importance of proper
documentation and record keeping in a hotel. Proper process and retrieving the file
most especially if the guest is a regular customer recordkeeping should properly
observe.
In housekeeping department there are different forms being used. These forms
must fill - it out by the housekeeping attendants and must ensure that the content of
every forms are correct. Checklist is very important type of forms used in the
housekeeping department most especially in a daily operation. Checklist helps to
certify that nothing is left in making record keeping.

Name: ____________________________________ Score ______________

Course/Year/Section _________________________ Date _______________
 P a g e | 44

PRE-TEST
Instruction: Choose and encircle your best answers. (2pts.)
1. Sharing of occupancy information that will help forecasting of future occupancy,
budget etc.
A. Housekeeping- Front Office C. Housekeeping- Accounts Dep’t.
B. Housekeeping- Human Resource D. Housekeeping- Security Dep’t.

2. Banquet events and parties.

A. Housekeeping- Front Office C. Housekeeping- Uniformed Services
B. Housekeeping- Human Resource D. Housekeeping- Food& Beverage

3. Guestroom maintenance for ocular and showroom activities.

A. Housekeeping- Sales& Mktg. C. Housekeeping- Uniformed Services
B. Housekeeping- Human Resource D. Housekeeping- Food& Beverage

4. Prevention of fire and other similar occurrences.

A. Housekeeping- Front Office C. Housekeeping- Uniformed Services
B. Housekeeping- Security Dep’t. D. Housekeeping- Food & Beverage

5. Painting of the required area in the hotel.

A. Housekeeping- Front Office C. Housekeeping- Uniformed Services
B. Housekeeping- Human Resource D. Housekeeping-Engineering & Maintence

6. Handles issues to payments of housekeeping staff.

A. Housekeeping- Accounts Dep’t. C. Housekeeping- Uniformed Services
B. Housekeeping- Human Resource D. Housekeeping- Food& Beverage

7. Acquisition of new staff for housekeeping department.

A. Housekeeping- Front Office C. Housekeeping- Uniformed Services
B. Housekeeping- Human Resource D. Housekeeping- Food& Beverage

8. Number of in-house guests with breakfast requirements.

A. Housekeeping- Front Office C. Housekeeping- Uniformed Services
B. Housekeeping- Human Resource D. Housekeeping- Food& Beverage

9. Motivation for staff performance such as reward.

A. Housekeeping- Front Office C. Housekeeping- Uniformed Services
B. Housekeeping- Human Resource D. Housekeeping- Food& Beverage

10. Special requests of VIP guests and other types of guests.

A. Housekeeping- Front Office C. Housekeeping- Uniformed Services
B. Housekeeping- Human Resource D. Housekeeping- Food& Beverage

RELATIONSHIP OF HOUSEKEEPING WITH OTHER DEPARTMENTS OF THE

HOTEL
 P a g e | 45

Housekeeping - Front Office

1. Cleaning of Front Office areas and

public areas of hotel premises.
2. Sharing of guest’s information as well
as their activities such as check in, stay
over and check outs.
3. Sharing of occupancy information that
will help estimate future occupancy,
budget and required number of staff.
4. Collection of soiled uniforms and provision of clean and freshly laundered
uniforms of FO staff.
5. Special requests of VIP guests and other types of guests.
Housekeeping - Food and Beverage

1. Number of in- house guests with

breakfast requirements.
2. Banquet event and parties.
3. Pest control in the kitchen.
4. Clearance of room service trays,
cutleries and dinner wares among
others from guests’ corridors.
5. Collection of soiled linens and
uniforms and provision of clean and
freshly- laundered linens and uniforms
of FO staff.
6. Placement of special amenities or welcome drinks.
Housekeeping - Sales and Marketing Department

1. Collection of soiled uniforms and provision

of clean and freshly- laundered uniforms of
Sales and Marketing staff.
2. Guestroom maintenance for ocular and
showroom activities.
3. Supply of promotional brochures, survey
forms and other items in the guest rooms.
Housekeeping - Human Resource Department

1. Acquisition of new staff for housekeeping

department.
2. Compensation of housekeeping staff such
as salary, overtime and benefits.
3. Motivation for staff performance such as
reward.
4. Provision of trainings for housekeeping
employees.
5. Collection of soiled uniforms and provision
of clean and freshly laundered uniforms of
HRD staff.
6. Cleaning of HR office.

Housekeeping - Uniformed Service Department

 P a g e | 46

1. Collection of soiled uniforms and provision of clean and freshly- laundered uniforms
of porters, doormen and valet parkers.

Housekeeping - Accounts Department

1. Housekeeping issues to payments of housekeeping

staff.
2. Collection of soiled uniforms and provision of clean
and freshly- laundered uniforms of accounts staff.

Housekeeping - Engineering and Maintenance Department

1. Maintains the good working condition of all the housekeeping equipment,

electrical appliances in the guestroom and pipes among others.
2. Painting of the required area in the hotel.
3. Collection of soiled uniforms and provision of clean and freshly- laundered
uniforms of Engineering and Maintenance staff.

Important Forms Maintained by Housekeeping Department

1. Departure Record - this track the changes of guest room status after the guest
has checked - out. Room status maybe V (vacant), VD (Vacant Dirty) and VC
(Vacant Clean). It also tracks the amount of mini bar items consumption in the
guest rooms.
2. Expected Arrival Record - Identifies all pre- registered guests who will be
arriving in a particular day.

Sr. Nam Arrival Room No. Adults Room Rate Billin Group Company Travel
No. e Time Type of Rate Code g Name Name Agency
Pax

Sample of Expected Arrival Record

3. Room Status Record- this lists all rooms and their current status such as Out
of Order (OOO), Occupied (OCC) and Vacant (V) and among others.

Sample Room Status Record

Room Room Status AM/PM FO Reservatio
No. Type Section Status n Status

4. Guest Call Register - this form tracks the activities of the guests and their
durations.

Sample Guest Call Register

Sr. Date Roo Gues Call Time Forwarde FF Status
No. m t / to d to up
No. Nam Request Delive By
e r
 P a g e | 47

5. Guest Loan Record - this is used to record movement of items borrowed by

the guests.

Sample Guest Loan Record

Sr. Date Room Guest Request Time Time to Delivered Recovered Status
No. No. Name to Recover By By
Deliver

6. Missing Article Record - this form record items owned by the hotel that has
been lost or found missing in a check out room.
7. Group Supplies Control Record - this form is use to record movement of
guest supplies.

Sample Group Supplies Control Record

Sr. Floo Pencils Beverage Showe Toothbrush Vanit Descriptio

No r / / Sugar/ r Caps / y n
. Item Pens Creamer toothpaste Sets
Sachets set

8. Damage/ Breakage Record - lists all the items in the guestroom that have
been damaged or broken.

Sample Damage/ Breakage Record

Sr. No. Date Damaged Room No. Found by Description/Status

Items

9. Lost/ Found Register - this form lists all guest- owned items that have been
found either inside the checked-out rooms or within the hotel premises.

Sample Lost/ Found Register

Sr. Date Item Descriptio Found Found Picked Address Contact Signatur
No. n by at up by Number e

10. Key Register - this record includes movement of keys of the guest rooms
(master keys, floor keys, etc.)

Sample Key Register

Sr. Date Key ID Floor Room Time of Status at the end of shift
No. No. No. Issue (returned/ missing)

11. Linen Control Register - this document the movement of linen from the
laundry to the different departments or sections of the hotel.

Sample Linen Control Register

 P a g e | 48

Floor Bag Item Color Line Room Laundry Linen Room Laundry
No. No. sent maid Att. Pick- maid Att.
Count Count up Count Count

Checklists and Reports in Housekeeping

Some of the important checklists are as follows:

1. Guest supplies checklist.

2. Guestroom cleaning checklist
3. Guest bathroom cleaning checklist.
4. Swimming pool cleaning checklist
5. Garden keeping checklist.

Some of the reports are as follows:

A. Housekeeping report - reports the status of all the guestrooms in the hotel.

Sample Housekeeping report

Room Room Check- Turnover Room H/K status Housekeeper B.

No. Type out Date Occupancy

Housekeeping Assignment Report - a report that informs the schedule of the room
attendants as well as the recording of room inspections done.

Sample Housekeeping Assignment Report

Rm Rm. Gues Adul Child Check No. Of Check Turn H/K Housekeepe
. Typ t t in Nights out Over Status r
No. e Nam rate
e

C. Housekeeping Occupancy Report - this report helps to identify what room status
must be prioritized for cleaning.

Sample Housekeeping Occupancy Report

Room Room Guest Adult Child No. of Nights Turnover H.K
No. Type Name Date status

 Enhancement Activities
Name: ____________________________________ Score ______________
Course/Year/Section _________________________ Date _______________
ACTIVITY 1: IDENTIFICATION
Instruction: Identify what is being asked. Please write legibly.
 P a g e | 49

(2 Points each correct answer) Write your answers on the space

provided.

1. _____________ Tracks the changes of guestroom status after the guest has
checked out.
2. ______________Identifies all pre-registered guests who will be arriving in a
particular day.
3. ______________Lists all rooms and their current status.
4. ______________ Forms track the activity of the guests and their durations.
5. ______________ Records include the movement of the keys.
6. ______________ Reports the status of all the guestrooms in the hotel.
7. ______________ A report that informs the schedule of the room attendants as well
as the recording of room inspections done.
8. ______________ Helps identify what room status must be prioritized for cleaning.
9. ______________Lists all guest-owned items that have been found either in hotel
promises or after the guest has been check out.
10._____________List all the items in the guestroom that have been damaged or
broken.
ACTIVITY 2: ESSAY
Instructions: Briefly answer the questions below. Read and analyze the
given statement. Make at least 3- 4 sentences (5pts.each). Write your answers on
a separate sheet.
1. Explain the importance of relationship between housekeeping department with the
rest of other departments of a hotel.
2. In your own understanding, explain the purpose of the forms and records used in
housekeeping department.
3. What do you think is the importance of communication and coordination between
departments?

ACTIVITY 3: MULTIPLE CHOICE

Instruction: Choose and encircle your best answers. (2pts.)
1.Sharing of occupancy information that will help forecasting of future
occupancy, budget etc.
A. Housekeeping- Front Office C. Housekeeping- Accounts Dep’t.
B. Housekeeping- Human Resource D. Housekeeping- Security Dep’t.
 P a g e | 50

2.Banquet events and parties.

A. Housekeeping- Front Office C. Housekeeping- Uniformed Services
B. Housekeeping- Human Resource D. Housekeeping- Food& Beverage

3.Guestroom maintenance for ocular and showroom activities.

A. Housekeeping- Sales& Mrktg. C. Housekeeping- Uniformed Services
B. Housekeeping- Human Resource D. Housekeeping- Food& Beverage

4. Prevention of fire and other similar occurrences.

A. Housekeeping- Front Office C. Housekeeping- Uniformed Services
B. Housekeeping- Security Dep’t. D. Housekeeping- Food & Beverage

5. Painting of the required area in the hotel.

A. Housekeeping- Front Office C. Housekeeping- Uniformed Services
B. Housekeeping- Human Resource D. Housekeeping-Engineering &Maintence

6. Handles issues to payments of housekeeping staff.

A. Housekeeping- Accounts Dep’t. C. Housekeeping- Uniformed Services
B. Housekeeping- Human Resource D. Housekeeping- Food& Beverage

7. Acquisition of new staff for housekeeping department.

A. Housekeeping- Front Office C. Housekeeping- Uniformed Services
B. Housekeeping- Human Resource D. Housekeeping- Food& Beverage

8. Number of in-house guests with breakfast requirements.

A. Housekeeping- Front Office C. Housekeeping- Uniformed Services
B. Housekeeping- Human Resource D. Housekeeping- Food& Beverage

9. Motivation for staff performance such as reward.

A. Housekeeping- Front Office C. Housekeeping- Uniformed Services
B. Housekeeping- Human Resource D. Housekeeping- Food& Beverage

10. Special requests of VIP guests and other types of guests.

A. Housekeeping- Front Office C. Housekeeping- Uniformed Services
B. Housekeeping- Human Resource D. Housekeeping- Food& Beverage

ACTIVITY 4: PROJECT WORK

Instructions: Be creative! Think and create your own Logo and name your
hotel. Make a portfolio and compile the different important forms maintained by
the Housekeeping Department.

Options for Submission:

1. You may send your output through, email, messenger, or google classroom, or
other media platforms.
 P a g e | 51

2.You may send thru email darylfaith@gmail.com

3.GoogleClassroom code for submission of outputs intended for BSHM 1 A/B/C/D San
Carlos Campus - zk6cgts.
4.Just Add my FB account Daryl Faith C. Bacolod.
5. Please be reminded to compile all of your outputs in one portfolio organize your
portfolio by chapter in all of your activities. Your portfolio Will be gathered after
deadline of submission.

REFERENCES

Yap, Jennefer Y & Yap, Evan Laurence R., (2019), Fundamentals in Lodging
Operations: Mind shapers Co., INC.
Jones, T. J, (2007), Professional Management of Housekeeping Operations:5th
edition, Wiley & Sons, Inc.,
 P a g e | 52

Gusain, K. Hotel Housekeeping, 2008.

Yap, J. & Carino, C., Learn and practice Hotel Housekeeping, Revised Edition,
Mindshapers Co. Inc. Philippines, 2013.

Nitschke, A. & Frye, W., Managing Housekeeping Operations, Third Revised

Edition, 2008.

Websites:

(https://youtu.be/r8ZPKdn48U) - video on SOP Setting Chambermaids Trolley

(https://youtu.be/g12c7YIz2Gg) - video on Entering a guestroom
(https://youtu.be/yleeV4p5CIQ) - Traditional Bedmaking video
(https://youtu.be/5aNYI07cU1I) – Bed Making Duvet Procedure Video
(https://youtu.be/4DqOHhIHL3g) - Cleaning Occupied Room Video
( https://youtu.be/XzX_QwcJdz0) - Turndown Service Video
(https://youtu.be/pd-kA2I8rBm) - how to handle DND rooms video
(https://youtu.be/5aVdIISx_qc) - Bathroom Cleaning Video
(https://youtu.be/6hywhDdPIRU) - Public Area cleaning Video

DARYL FAITH C. BACOLOD an instructor of Central

Philippines State University San Carlos Campus. She
obtained her college degree Bachelor of Science in Hotel
Restaurant Management from Central Philippines State
University (Main Campus). 2028, she got her Master Degree,
Master in Public Administration in Central Philippines State
University San Carlos Campus. Designated as OSSA Coordinator of CPSU - San
Carlos Campus.
 P a g e | 53

ORGANIZATIONS:
Hotel and Restaurant of Negros Occidental (Hrano) - (Member)
Team Philippines- Western Visayas - Member
Society of Universities and Colleges Hotel and Tourism Educators of The Philippines
(Suchatep) - Member
Council of Hotel and Restaurant Educators of The Philippines (Cohrep) - Member
RELEVANT TRAININGS, CONFERENCES ATTENDED:
Top 10 Online: Facilitator Skills for Effective Courses Delivery
Tourism and Hospitality Education Online Learning with Technology - Driven Materials
Personality Development and Hotel Opportunities and Privileges Through Manila
International Integrated Learning Center
Gender and Development in The Hospitality Industry
Hotel Management: Achieving Standard Service Performance and Meeting Guest
Satisfaction
Front Office Management
Food Preparations
Seminar on Bartending
Culinary Reinvention
Start-Up Revolution
Farm Tourism- A Wellness Hospitality Journey
Engaging the World Through Global Trends in Sustainable Tourism Hospitality