HAO 2021

What are the objectives of housekeeping?

• Maintain cleanliness of hotel and support operation

• Reduce pets and prolong life span

• Reduce pest infestation and promote healthy environment

• Reduce usage of detergent and disruption to house guests

What are the challenges for housekeeping?

• Hugh staffing and high turn off

• Recruitment and retention of skillful staffs are tough

• Hard to recruit skillful staffs and turn over is low

• Largest staffing and easy to attract skilful staffs

Importance of housekeeping include

• Savety and aesthetic appeal

• Brand experience and quality standards

• Hygiene and healthy

• Hygiene and enhance logo

Quality control in housekeeping includes

• Production is high with no market trend concept

• Feedback system is good with employee training

• Rules and regulations between employees and top management

• Communication skills and PR

What are the three core areas to Quality Control in housekeeping?

• Community and checking status and training development

• Checking system and learning program

• Changing system and training development

• Communication system, leadership style and checking system

What is turn down service?

• Close curtains, place mints under the pillow

• Close curtains, place chocolate on bed

• Close curtains, place disposable slipper by the door

• Close curtains and place mints on pillow and disposable slippers by bedside

What is valet?

• Male domestic helper

• Male domestic supervisor for household

• Male supervisor for all male household staffs

• Male supervisor for cloth and appearance of employer

Outsourcing cleaning to contracts help hotel increase

• Work team morale and beyond cultural expectations

• cleaning process and increase lost items

• Better forecast and reduce operation cost

• Lost items and specific in cleaning

Housekeeping liaison with F&B involves

• Guest room amenities

• Sales forecast

• Supply linens

• Reburbishing

Factors to consider when planning staffing in housekeeping are

• Customer profiles, special delivery and employee skills

• Special events, room occupancy and special request

• Public areas and employers holiday

• Skill level of staffs and service availability