Organizational Chart of Housekeeping

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ORGANiZATiONAL CHART OF HOUSEKEEPiNG DEPARTMENT

(LARGE ESTABLiSHMENT)
Executive Housekeeper/Housekeeping Manager
Roomskeeping Supervisor Public Area Supervisor Linen & Laundry Supervisor Room Attendant Houseman/Utility Maintenance Linen Attendant
Chambermaid Pest Control Technician Laundry Attendant
Minibar Attendant Gardener/Grounds Maintenance Steam presser/ironer Valet runner

(SMALL ESTABLiSHMENT)

Housekeeping Manager
Assitant Housekeeping Manager
Room Attendant Utility Man Linen&Laundry Attendant Grounds Maintenance HOUSEKEEPiNG – maintenance of cleanliness & order in a house or any lounging establishment HOUSEKEEPER – responsible for housekeeping maintenance

TYPES OF HOUSEKEEPiNG
1. Domestic – housekeeping maintenance in a house & the areas surrounding the house 2. Institutional – in a lodging establishment
SCOPE OF HOUSEKEEPiNG MAiNTENANCE
1. Guestroom Maintenance
a. maintaining orderliness & cleanliness
b. room service; attending to service requests
c. making sure that room amenities are complete
2. Public Area Maintenance
a. maintaining cleanliness & orderliness
b. free from hazards
c. performing minor repairs
3. Maintenance of Linen/Laundry Service
a. collection & delivery of linens
b. washing, drying, ironing/pressing of the linens
4. Issuing, Repairs & Inventory
5. Installation, Cleanliness & Maintenance of Furnitures & Fixtures

RESPONSiBiLiTiES OF DiFFERENT POSiTiONS
Executive Housekeeper – responsible for maintaining a smooth & different plan of operations in housekeeping department a. planning & problem-solving
b. organizing (delegation)
c. leading & directing functioning
d. controlling
e. guest relations

Roomskeeping Supervisor – directs & controls rooms keeping activities including room make-up, installation of minibar and other amenities, ensures conformity to prescribed rooms keeping standards & policies Chambermaid – attends to the maintenance and upkeep of all guestrooms & service areas assigned to him/her Mini-bar Attendant – installation, listing, replenishing, inventory taking, stocking, requisitioning & other related functions

Public Area Supervisor – directs & controls all activities concerning public area maintenance and ensures conformity to prescribed housekeeping standards

CLASSiFiCATiONS ACCORDiNG TO AMENiTiES
1. Luxury
2. Deluxe
3. Standard

COMPONENTS OF HOSPiTALiTY
1. Lodging and Accommodations (Commercial & Institutional)
2. Food Service (Front of the house [front office, sales & marketing]; Back of the house[housekeeping, engineering, maintenance]) *housekeeping – one of the largest department in a lodging institution 3. Tourism Industry

SANiTATiON – maintenance of a healthy & hygienic condition that is free from a disease-causing organism and other harmful contaminations which are often not visible to the naked eye CLEAN – free from visible soil or spot; free from dirt

MiCROORGANiSM – “micro” (Greek) – small
- organismo – living organism
- bacteria, fungi, parasite (disease-causing organism)
- F-A-T—T-O-M
BACTERiA BREED iN UNSANiTARY MOiST & SLiGHTLY ACiDiC ENViRONMENT

1. Dirty Surroundings
2. Wet undisposed & Uncovered Garbage
3. Stagnant & Dirty Water
4. Crowded Places (Store rooms) that are dirty
5. Undisposed & Uncovered left-over foods
6. Dirty & Unsanitized containers, pans, & utensils

PREVENTiON OF BACTERiAL CONTAMiNATiON
1. Keeping all parts of the house clean and free from dirt
2. Stagnant water in pans, pails, drums should always be covered 3. Moist-foods and left-over must be wrap in plastic before to be thrown 4. Since bacteria live in moist areas, wet garbage must be underlined by plastic garbage bag 5. The store rooms & closets must not be crowded. Apply the 5s 6. All critical areas for public use (like toilets, lavatories, sinks, & washrooms) should always be sanitized 7. Re-usable personal items (like glasses, cutleries, & other eating utensils) should not be only wash but also sanitize (2...
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