Cleaning Support Portfolio - Hotel Management

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CLEANING SUPPORT TECHNIQUES
Team 9.2.3 EHL's Honour Code: As a student at the Ecole Hôtelière de Lausanne, I uphold and defend academic integrity, academic rigor and academic liberty as core values of higher learning. I attest, on my word of honor, that work submitted in my name is my own work, and that any ideas or materials used in support of this work which are not originally my own are cited and referenced accordingly

BINGGELI Vanessa DANG Yung GOUVEA Priscila KRAMER Toby ORLANDO Giulia SCHNYDER Natapong

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Table of Contents
PART ONE - CLASS WORK
Stewarding: Exercise 1 Case Study 2: Penny Wise and Pound Foolish With Linens Washing costs 148 rooms Dish washing exercise Step by Step OPL Calculations Textile Knowledge Exercise Exercise Restaurant Inventory Choice of Linen in Hotel Business Inn Linen Inventory Analysis Standard Operating Procedures Manual Seasonal Hotel Standard Operating Procedures Manual City Hotel Cleaning Procedures: Ecole Hoteliere de Lausanne - Student Dorms Lesson Notes

PART TWO - Competences
1. Define the structure, the role and activities of maintenance sectors according to establishment categories 2. Plan the work and need of staff in the Housekeeping Sector 3. Justify the choice of products, equipment and material in a hotel applying a sustainable concept 4. Establish effective interdepartmental communication channels 5. Define the optimal capacity of the equipment in an OPL 6. Compare the costs of the OPL and out-sourcing 7. Evaluate the impact of cleaning controls on the guest and the staff 8. Compare decisive elements when choosing the hotel linen 9. Interpret a linen inventory and dismantle its impact on the daily operations 10. Summarize different technologies in terms of stewarding equipment

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11. Interpret the restaurant inventory 12. Search for and analyse waste sorting and recycling possibilities 13. Analyse the need of deep cleaning and its impact on guest comfort

Stewarding: Exercise 1 and 2
Exercise 1: Classification in hotel: Exercise
Which of these areas are open to the guests in a hotel? With which of these sections departments do the guests have direct contact? Division Département Areas Contact Revenue center Rooms Front office Infront of guests Back Back Infront of guests Yes Support center

Food and beverage Other

Stewarding Accounting

Back Back

Yes Yes

Food and beverage Rooms

Kitchen Concierge

Back Infront of guests

Back Infront of guests yes

Yes

Other

Maintenance

Back

Infront of guests

Yes

Other Rooms

Sales and Marketing Housekeeping

Back Infront Guests of Infront of guests

Yes Yes

Other

Human Resources

Back

Yes

Food and beverage

Restaurants

Infront guests Back

of

Infront of guests

Yes

Rooms

Réservations

Phone - Front

Yes

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Case Study 2: Penny Wise and Pound Foolish With Linens
1. Do you think the hotel really saved $ 20’000 by reducing the linen budget line? Why or why not? No, the hotel didn’t end up saving $20,000 by reducing the linen budget line. They may have saved money on the profit and loss statement, but in reality and looking at the whole picture, they destroyed their customers’ loyalty, which, in the future, would lead to fewer customers due to the bad management and organisation of the hotel. Within the year period that the hotel “saved” $20,000, there were a lot of problems. Here is a list of what may have occurred: • Guest complaints increased significantly • Employees were being de-motivated • Room attendants productivity goes down • No linen on hand  dirty linen in the morning • Laundry efficiency decreases as the hotel wants to have clean and ironed linen as soon as possible but this may mean that the washing machine is not full all the time  waste of...
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