Planning and Organizing THE Housekeeping Department
Planning and Organizing THE Housekeeping Department
Planning and Organizing THE Housekeeping Department
ORGANIZING
THE
HOUSEKEEPING
DEPARTMENT
Chapter 3
Regardless of the size and structure of a
housekeeping department, it is typically the
responsibility of the hotel’s general manager to
identify which areas housekeeping will be
responsible for cleaning. Most housekeeping
departments are responsible for cleaning the
following areas:
Identifying
Guestroom
Corridors
housekeeping’s
Public areas
responsibilities
Pool and patio
Management offices
Storage areas
Linen and sewing rooms
Laundry room
Back of the house areas
Housekeeping departments of hotels offering
mid-range and world-class service are generally
responsible for additional areas, such as:
Meeting rooms
Dining rooms
Banquet rooms
Convention exhibit halls
Hotel-operated shop Identifying
Game rooms housekeeping’s
Exercise room responsibilities
In most hotels, housekeeping has very limited
responsibilities in relation to cleaning food
preparation, production and storage areas. The
general manager typically designates which
areas housekeeping will be responsible for
cleaning.
Planning the work of
the housekeeping
department
Planning is probably the executive housekeeper’s
most important management function.
by department employees.
2.2.5 Equipment and Supply Inventory Levels
Essentially, the executive housekeeper is responsible
for two types of inventories.
Top executives must plan what is to be accomplished by defining its objectives. The desire to
attain these objectives leads organizing, coordinating, and staffing activities. Once members of
the hotel staff are selected, management can direct the course of their work and implement control
system to protect the hotel’s assets and to ensure smooth, efficient operating activities. Finally,
management must evaluate the extent to which the objectives of the organization have been
attained.
Monthly budgets reports prepared by the hotel’s accounting staff are important
evaluation tools for all managers in a hotel. These reports provide timely
information for evaluating housekeeping operations, especially the department’s
monthly labor expense.
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