Housekeeping Layout

Housekeeping Orgonogram
Housekeeping Process owner 1
Housekeeping Process owner 2
Office Area Shop Floor Area Night Supervisor

Supervisor FG Area Supervisor Supervisor
Night Supervisor
Main Responsibilities of Housekeeping
To ensure well furnished and maintained guestrooms and public areas.
To ensure excellence in housekeeping sanitation, safety, comfort and aesthetics for hotel guests.
To oversee the coordination of and administer all housekeeping programs and projects.
To act as a source of contact in interdepartmental communications, vendors, professional agencies etc.
To act provide a budget, budget control, and forecasting related to housekeeping.
To achieve the maximum efficiency in ensuring the care and comfort of guests & in the smooth functioning of the departm
To establish a welcoming atmosphere.
To ensure courteousness, reliable service from all staff to the guest.
To ensure a high standard of cleanliness and general upkeep in all areas for which the department is responsible.
To provide linen in rooms, restaurants, banquet halls, conference halls, health clubs etc, as well as to maintain an inventor
To provide uniforms for all the staff & maintain inventory for the same.
To Cater to the laundering requirements of hotel linen, staff uniforms, and guests.
To provide & maintain the floral decorations and to maintain the landscaped areas of the hotel.
To select the right contractors & ensure the quality of work is maintained.
To co-ordinate renovation and refurnishing of the property in consultation with the management & with interior designers
To co-ordinate with the purchasing department for the procurement of guest supplies, cleaning agents, equipment, fabrics
To deal with lost & found articles.
Carpet shampooing and maintaining.
Dealing with any guest queries, complaints & requests as they occur.
To keep the general manager or administrator informed of all matters requiring attention.
8. Standard Room Status Codes Used in Housekeeping

Occupied: A guest currently registered to the room.
Complimentary: The room is occupied, but the guest is not charged for its use.
Stayover: The guest is not checking out today and will remain at least one more night.
On-change: The guest has departed, but the room has not yet been cleaned and readied for resale.
Do Not Disturb (DND): The guest has requested not to be disturbed.
Sleep-out: A guest was booked to the room, but the bed has not been used.
Skipper: The guest left the hotel without paying the bill.
Sleeper: The guest has settled his/her account and left the hotel, but the front office staff has failed to properly update the ro
Vacant and ready: The room has been cleaned and inspected and is ready for an arriving guest.
Out Of Order (OOO): The cannot be assigned to a guest and is blocked for maintenance activity.
Lock Out: The room has been locked so that the guest cannot re-enter until they are cleared by the front desk.
DNCO: Did not check out, the guest made arrangements to settle his or her account but has left without informing the front d
Due Out: The room is expected to become vacant after the following day's check-out time.
Check Out: The guest has settled his or her account, returned the room keys and left the hotel.
Late Checkout: The guest has requested and is being allowed to check-out later than the standard check-out time.
Early Checkin: The guest has requested and is being allowed to check-in earlier than the standard check-in time.
9. Housekeeping Room Status Cycle Diagram
10. Cleaning Equipment Used in Housekeeping

Efficient cleaning and maintenance are dependent upon high-quality cleaning equipment, correctly using. Though only 5-10%
It is the executive housekeeper’s responsibility to select the most appropriate piece of equipment according to the hotel’s re
fall under the category of recycled items, but a few large pieces of items may be considered as fixed assets. The correct ch
costs due to breakdowns, reduce fatigue and also ensure overall efficiency in operations.
The equipment used in the cleaning of the surface, furniture and fittings in a hotel building includes both 1) Manual Equipmen
1. Manual Equipment: Manual equipment can include all types of equipment that clean or aid in the cleaning process by direc
employees. Examples of Manual cleaning equipment are Brushes, Mops, Brooms, Cloths, Polish applicators, Containers, Bucke
2. Mechanical Equipment: The various pieces of mechanical equipment used in the housekeeping department are usually pow
11. The layout of the Housekeeping Department

The layout of the housekeeping is the physical demarcation of areas in the department. When the layout is well-planne
department. The layout is dependent on the size of the hotel as well as physical space restrictions. Normally, the layout is d
facility planning stage in setting up the hotel.
The following factors are taken into consideration when deciding on the area an
The layout of the housekeeping department in the hotel:

Housekeeping department should be in such a place which is accessible to all the employees.
Housekeeping department should be in that area which is at the backside of the hotel, not disturbing any guests.
Housekeeping department should be on the ground floor which must be able to hold heavy equipment.
Housekeeping department should be in such a place which is away from the general traffic.
Housekeeping department should be in a convenient place to keep the different types of equipment used.
The total number of guest rooms:
Number of function rooms and number of food-and-beverage outlets
Amount of manpower required
The volume of business anticipated
The number of jobs contracted out.
The flow of traffic (people and equipment)
The following areas constitute the layout of a housekeeping department:
Executive housekeeper’s cabin
Secretary’s cabin
Desk Control Room

Lost and found Section
Housekeeping Stores
Florist’s room
Linen and Uniform room
Linen Store
Sewing room
Floor Pantry/Maid’s service room
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Housekeeping Functions
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Sno Evlaution checksheet Marks
1 Work area is clean and clutter free
2 there is no unnecessary item in work area
3 there is no food and drinks in work area
4 floor are in good Condition
5 floor are dry and free accumlated dust broken glass and leaksor spill
6 tools and machine are placed at proper location after using
7 strorage area are clean tidy and organised
8 waste are colleted regulary so there is no necessarry accumlation of waste.
9 Does Employee followed 5'S

Housekeeping Layout

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Housekeeping Orgonogram

Housekeeping Process owner 1

Housekeeping Process owner 2

Office Area Shop Floor Area Night Supervisor

To act as a source of contact in interdepartmental communications, vendors, professional agencies etc.

To act provide a budget, budget control, and forecasting related to housekeeping.

To establish a welcoming atmosphere.

To ensure courteousness, reliable service from all staff to the guest.

To deal with lost & found articles.

Carpet shampooing and maintaining.

To keep the general manager or administrator informed of all matters requiring attention.

8. Standard Room Status Codes Used in Housekeeping

Do Not Disturb (DND): The guest has requested not to be disturbed.

Skipper: The guest left the hotel without paying the bill.

Due Out: The room is expected to become vacant after the following day's check-out time.

9. Housekeeping Room Status Cycle Diagram

10. Cleaning Equipment Used in Housekeeping

11. The layout of the Housekeeping Department

The layout of the housekeeping department in the hotel:

The total number of guest rooms:

Number of function rooms and number of food-and-beverage outlets

Amount of manpower required

The volume of business anticipated

The number of jobs contracted out.

The flow of traffic (people and equipment)

The following areas constitute the layout of a housekeeping department:

Executive housekeeper’s cabin

Desk Control Room

Linen and Uniform room

Floor Pantry/Maid’s service room

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