Features

• 1. Introduction to Hotel Management
• 1.1 : Importance and role of the housekeeping department in a hotel
• 1.2: Area for housekeeping
• 2. Organisation of Housekeeping department
• 2.1 : Staffing of housekeeping department in small, medium of large hotels
• 2.2 : Personality trials of housekeeping staff
• 2.3 : Duties and responsibilities of housekeeping staff
• 2.4 Rules on guest floor
• 2.5 Work routine
• 2.6 Co-ordination of housekeeping with other departments
• 3. Knowledge of rooms
• 3.1 Types of rooms
• 3.2 Status of rooms
• 4. Cleaning Agents
• 4.1 Classification of cleaning agent
• 4.2 Selection of cleaning agency
• 4.3 Use, care and storage of cleaning agent
• 4.4 Distribution and control of cleaning agent
• 5. Cleaning Equipments
• 5.1 Types of cleaning equipments
• 5.2 Manual cleaning equipment
• 5.3 Use and care of cleaning equipment
• 6. Routine cleaning of housekeeping department
• 6.1 Hygiene and safe cleaning
• 6.2 General principals of cleaning
• 7. Periodical cleaning & special cleaning programs
• 7.1 weekly cleaning. spring cleaning
• 7.2 Special cleaning tasks
• 7.3 Schedule & record keeping of cleaning
• 8. Daily cleaning of guest room
• 8.1 rules of guest room
• 8.2 Daily cleaning of vacant/occupied/checkout/DND room
• 8.3 evening service & second service
• 8.4 Front & back area
• 9. Cleaning & polishing of common surface
• 9.1 Glass
• 9.2 Brass, Copper, Silver, Steel
• 9.3 Plastic & Ceramics
• 10. Maids service room
• 10.1 Layout & Essential features
• 10.2 Organizing a maids trolley
• 10.3 Records, room report, room checklist, occupancy list etc.
• 11. Laundry
• 11.1 Laundry procedure & cycle
• 11.2 Layout of laundry Dept. etc.
• 11.3 dry- cleaning
• 11.4 Handling guest laundry & dry cleaning etc.
• 12. Stain Removal
• 12.1 Different categories of stains
• 12.2 Removal procedure of agents used for removal of different types of stains
• 13. Lost and found
• 13.1 Procedures followed for lost and found of guest article's
• 13.2 Procedure for lost hotel articles/Items
• 13.3 Records maintained
• 14. Flower arrangement
• 14.1 Types of flower arrangement
• 14.2 Principal of flower arrangement
• 14.3 Storage of fresh flower
• 15. Interior Design
• 15.1 Introduction
• 15.2 Color Schemes
• 15.3 Importance

Duration - 6 months

Eligibility - 10th Standard