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Theory

This syllabus outlines a certificate course in housekeeping theory that aims to provide students with an understanding of the organizational structure and responsibilities of the housekeeping department, the procedures for cleaning different hotel areas and room types, and the various equipment, materials, and budgeting processes involved in housekeeping operations. The course covers 10 units on topics such as staff duties, cleaning methods, linen and laundry, interior decoration, and expense control. Upon completion, students will understand the role of housekeeping and be able to coordinate department functions and create a safe work environment.

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82 views

Theory

This syllabus outlines a certificate course in housekeeping theory that aims to provide students with an understanding of the organizational structure and responsibilities of the housekeeping department, the procedures for cleaning different hotel areas and room types, and the various equipment, materials, and budgeting processes involved in housekeeping operations. The course covers 10 units on topics such as staff duties, cleaning methods, linen and laundry, interior decoration, and expense control. Upon completion, students will understand the role of housekeeping and be able to coordinate department functions and create a safe work environment.

Uploaded by

edmundjayg
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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V IS T A S

School of Hotel & Catering Management

Certificate Course – Syllabus

Subject : Housekeeping (Theory)


Course Code : 15705T1

COURSE OBJECTIVE:
To provide students with an insight into the importance of the Housekeeping Department. To identify
the various hotel personnel and their duties and responsibilities. To perform the activities in the
Housekeeping Desk. To develop a comprehensive knowledge of the public areas and the guest room
cleaning process. .

UNIT –I Organizational structure


Organizational structure and layout of the accommodation department – layout of the
department, coordination with other department, housekeeping in other institutions

i. Small hotel
ii. Medium hotel
iii. Large hotel

UNIT - II Cleaning Procedure of the public area and the types of rooms

i. Lobby, F&B Outlets, swimming pool, Rest room, lounge, patio areas, corridor,
shopping arcade
ii. Types of Rooms – Double, Turin, Double, Deluxe, studio, interconnectivity,
adjacent, executive, duplex, suite, presidential suite, pent house, cabana, Hollywood
parlor etc.,

UNIT III. Duties and responsibilities of Housekeeping staff

UNIT IV. Classification and types of equipment

i. Mechanical
ii. Electrical
How to use the above equipment
iii. Safety procedures – first aid , safety awareness & accident prevention, dealing with
emergencies.

UNIT V. Classifications and types of cleaning agents

i. Water, soap, detergent, alkali, acid, solvent, absorbs, deodorants, disinfectants,


polishes, seals
ii. Uses, care & storage
iii. Distribution and inventory control
iv. Safety practices

UNIT VI Fabric and fibers


Classification
UNIT VII Linen and Laundry
Layout
Equipment
Procedure
Stain Removal
Files and registers

UNIT VIII Interior Decoration


i. Important of design, patterns, art & décor
ii. Decorating the various public areas of the hotel
iii. Importance & study of colours
iv. Types of furniture
v. Lights & lighting – energy saving
vi. Door & window
vii. Walls & Ceilings
viii. Designing physical challenged rooms

UNIT IX Motivating and Training


i. Definition
ii. Types
iii. Methods
iv. Evaluating

UNIT X. Controlling Expenses


i. Budget process, types
ii. Using operating budget as a control tool
iii. Powering budget and income statement
iv. Room division income statement
v. Budgeting expenses : salaries and wages
vi. Employee benefit outside service
vii. In house laundry, linen, operating supplies uniforms

COURSE OUTCOME:
On successful completion of this course learners will be able to:
CO1 Realize the role of the housekeeping department in hotels and its
responsibilities.
CO2 Develop personal skills and in accommodation operation and services
CO3 Design the organizational structure and the functional layout of housekeeping
departments in various sized hotels.
CO4 Co-ordinate with other departments in the hotel Suggest the types of cleaning
agents for different level of cleaning.
CO5 Practice and create a safe working environment
REFERENCE BOOKS:

1. Sudhir Andrews Hotel House keeping a Training Manual – 2nd edition-Tata Mcgraw hill – 2009
2. G.Raghubalan & Smrita Raghubalan Hotel Housekeeping Operations and Management - 2nd edition
-Oxford University Press 2009.
3. Ursula Jones Cassell - Hotel & Catering Management – 2nd edition-Octopus Publishing Group
Limited, 1997.
4. John C. Bronson and Margaret Lennox Hotel Hostel Hospital Housekeeping-5th edition– Edward
Arnold Taylor& Francis Group -1988.

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