Planning and Organizing THE Housekeeping Department

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PLANNING AND

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.

2.2.1 Area Inventory Lists


Planning the work of housekeeping department
Begin with creating inventory lists of all items within
each area that will need housekeeping’s attention.
When preparing a guestroom area inventory list, it is
good idea to follow the sequence in which room
attendants will clean items and in which supervisors
will inspect items.
2.2.2 Frequency schedules
Frequency schedules indicate how often items on
inventory lists are to be cleaned or maintained.

2.2.3 Performance standards


One of the primary objectives of planning the
work of the housekeeping department is to ensure
that all employees carry out their cleaning tasks in
a consistent manner. The keys to consistency are
the performance standards which the executive
housekeeper develops, communicates and
manages
2.2.4 Productivity standards

While performance standards


establish the expected

quality of the work to be done,


productivity standards

determine the acceptable quantity of


work to be done

by department employees.
2.2.5 Equipment and Supply Inventory Levels
Essentially, the executive housekeeper is responsible
for two types of inventories.

2.2.5.1 Recycled Inventories


 Include linens, most equipment items and some guest
supplies. Recycled equipment includes room attendant
carts, vacuum cleaner, carpet shampooers, floor buffers and
others.

 The number of recycled items that must be on hand to


ensure smooth operation is expressed as a par number.

2.2.5.2 Non-recycled Inventories


 Includes cleaning supplies, guestroom supplies and guest
amenities
 The minimum quantity is the fewest number of purchase
units that should be in stock at any time.
 The maximum quantity is the greatest number of purchase
unit that should be in stock at any time.
 
2.3 Organizing the Housekeeping
Department

 Organizing refers to the executive housekeeper’s


responsibility to structure the department’s staff and
to divide the work so that everyone gets a fair
assignment and all the work can be finished on
time.
 Two important principles that should guide the
organization of the department are:
 Each employee should have only one superior
 Supervisors should have the authority and
information necessary to guide the efforts of
employees under their direction
2.4 Other Management Functions of the Executive Housekeeper

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.

An important planning activity of the executive housekeeper is drafting the housekeeping


department’s operating budget. The housekeeping operating budget estimates expenses of the
department for the upcoming year. Expenses include labor, linens, laundry operation, cleaning
compound, some types of equipment, and other supplies
2.4.1 Coordinating and Staffing

 Coordinating is the management function of


implementing the results of planning and
organizing at the level of daily housekeeping
activities. Each day, the executive housekeeper
must coordinate schedules and work assignments
and ensure that the proper equipment, cleaning
supplies, linens and other supplies are on hand for
employees to carry out their assignment.

 Staffing involves recruiting applicants, selecting


those best qualified to fill open positions, and
scheduling employees to work. Since labor is
housekeeping’s largest expense item, properly
scheduling employees is one of the most important
management responsibilities of the executive
housekeeper
2.4.2 Directing and Controlling

Directing is focusing employee activity on the goals established in the


planning phase, using strategies and organization established in the
organizing, coordination, and staffing phase. For an executive housekeeper,
directing involves supervising, motivating, training and discipline employees.
2.4.3 Evaluating

Evaluating is the management function of assessing the extent to which planned


goals are, in fact, 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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