Housekeeping Amenity and Supply Control

HOUSEKEEPING DEPARTMENT
Standard Operating Procedures
Module I: General Procedures

Procedure Title: SOP Code: HKD-GP07 Section: All
AMENITY AND SUPPLY Effective Date: Revision: 00 Page 1 of 4
CONTROL
A. INTRODUCTION
It is the policy of the hotel to control all amenities and supplies given to the guest.
B. OBJECTIVE
1. To ensure sufficient stock level is maintained for daily customer consumption
C. DEFINITION OF TERMS
 Par Level  The minimum quantity of an item stocked which
will be automatically reordered should the level fall
below a present level
 Stock Requisition Slip  List of the items to be picked from inventory and
used in the production process or in the provision
of a serve to a customer
D. GUIDELINES AND PROCEDURES

1. General Guidelines
 All supplies inside the housekeeping storage room should be properly labelled.
 Par level for all guest supplies and amenities are to be established for each of
the areas / items as listed:
o Housekeeping store room
o Housekeeping pantries
o Public area closets
o Room attendant carry caddy
o Collateral pocket folder
o Daily issuance of cleaning rags and dusting cloth
 Par level needs to be established by the housekeeping in charge of the
respective area.

CONTROL
 Par levels are to be reviewed and approved by the Executive Housekeeper.

 Housekeeping office, store room and public area chemical store room supplies
must be requisitioned and replenished on a certain day.
 The houseman must be in charge of supplies and responsible in preparing the
requisition and maintaining correct par level
 Supplies and amenities are distributed from the housekeeping store room to
the staff pantries and public area closets according to housekeeping procedure.
 Par levels are to be monitored and checked at all times as well as all areas that
are involved in the distribution process:
o Management is overall responsible for ensuring par levels are maintained.
o Maintaining correct pars and lock level in the housekeeping store and
service pantries is the responsibility of each employee. It is not just a
management / manager function.
o Pars are subject to review and change if established levels are deemed to
insufficient or over-stocked.
o A quarterly amenity, printing and stationary inventory, as per hotel
standard guidelines, is to be completed in order to establish accurate
amenity and supply usage factors and accurate cost per occupied room
data for all items.
o Monthly figures for all items are to be regularly compared in order to be
able to highlight any variances or potential problem.
2. For the Issuance of Supplies, Chemicals, and Amenities to be used in Guest

Rooms:
 Room Attendants are in charge of setting up their own carts.
 Houseman must prepare requisition slip twice (2x) a week (every Monday &
Saturday).
o For approval of Executive Housekeeper

CONTROL
 Approved slip will be handed over to Coordinator.

 Houseman should distribute the items in pantry area & Cluster D Storeroom.
 Houseman should maintain PAR Stock level in pantry and storeroom areas.
 Houseman should check for discrepancies.
3. For the Issuance of supplies to be used in the public areas:

 The public area attendant per area prepares a daily stock requisition for their
specific areas of assignment stating their available stocks & needed cleaning
tools and supplies.
4. For the issuance of cleaning solutions and chemicals:

 Chemical Handler on duty is responsible in releasing or issuance of cleaning
solution requests of the department.
 All Room Attendants & Public Area Attendants should fill a stock requisition slip
& submit the same to the Housekeeping Coordinator on duty for the issuance
of the requested cleaning solution. This will be forwarded to the Chemical
Handler.
 All cleaning solution dispensed or issued should always be recorded in the
monitoring logbook with the following details:
o date
o area
o type of cleaning solution
o quantity
o requested by
o issued by
 The issuance of cleaning solutions for both public & room attendants should be
every end of the shift only.

CONTROL
 For control purposes, empty cans of aerosol type chemicals are done by
swapping cans with new ones.
E. ANNEX
Flowchart: Issuance of Supplies, Chemicals, and Amenities to be used in Guest
Rooms

Housekeeping Amenity and Supply Control

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HOUSEKEEPING DEPARTMENT

Standard Operating Procedures

Module I: General Procedures

D. GUIDELINES AND PROCEDURES

Module I: General Procedures

 Par levels are to be reviewed and approved by the Executive Housekeeper.

2. For the Issuance of Supplies, Chemicals, and Amenities to be used in Guest

Module I: General Procedures

 Approved slip will be handed over to Coordinator.

3. For the Issuance of supplies to be used in the public areas:

4. For the issuance of cleaning solutions and chemicals:

Module I: General Procedures

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