Housekeeping Management
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Transcript of Housekeeping Management
Housekeeping Management
10.2: Planning
Tools for Planning
• Area inventory lists
• Frequency schedules
• Performance standards
• Productivity standards
• Inventory levels
Area Inventory Lists
• Contain all the items within each area that need housekeeping’s attention
• Usually long and detailed
• Needs to be a separate inventory list for each type of guestroom
• Items in the list should be in the sequence in which room attendants will clean them and supervisors will inspect them
Frequency Schedule
• Show how often each item on the inventory list must be cleaned or maintained
• Items that must be cleaned daily or weekly become part of the routine cleaning cycle
• Items that are not cleaned or maintained as frequently become a part of the deep cleaning program
Performance Standards
• State what must be done and how it must be done
• Help ensure that all employees do their jobs consistently
• Need to be properly developed, effectively communicated, and consistently managed
• to properly develop a standard, managers gain consensus from the people who perform the tasks
• To effectively manage standards, there must be an inspection program and periodic performance evaluations
Productivity Standards Affect on Housekeeping Planning
• They determine how much work needs to be done while performance standards state how well it should be done
• Productivity standards vary among hotels. They are typically expressed as how many times the task can be performed in a standard work shift.
• To establish standard – EH needs to learn how long it takes an employee to perform each of the major tasks on the cleaning frequency schedule.
• Performance and productivity standards must be balanced so that labour costs are not too high but all of the work meets quality standards.
Wasted Time Activity
• Walk around the school once. • Represents how long it might take for a guestroom
attendant to walk from one of the guestrooms to the supply room.
• Determine average for class.• Multiply that number by 18. • If guestroom attendants were to pick up supplies only 3
times in a shift, that is how much time it would cost them each week.
• Divide that time by 60 (determining the number of hours wasted each week) and multiply it by $8.50. This is how much money it might cost a hotel.
Assignments
• AYL 10.2
• Workbook 10.2