Housekeeping 1 (Guestroom Cleaning)

MODULE MATERIALS
List of Modules

No. MODULE
MODULE TITLE
CODE
The Definition and Classification of Housekeeping
1 and The Organizational Structure HK 313-1

2 Standards of Ideal Housekeeping HK 313-2

3 Bathroom Cleaning HK 313-3

4 Cleaning, Care and Maintenance HK 313-4

5 Floor Care, Cleaning and Maintenance HK 313-5

Guestroom Cleaning, Care and Maintenance
6 HK 313-6

7 Bed Make-up and Replenishments of Linens HK 313-7

Process of handling Lost and Found Items and Room
8 Keys HK 313-8

9 Mini-Bar in Guestroom HK 313-9

Linen and Laundry
10 HK 313-10
Sanitation in Housekeeping
11 HK 313-11

12 Skills of an Effective Housekeeping Manager HK 313-12

Bachelor of Technical -Vocational

Bulacan Date Developed:
JULY 15, 2020 Page 88 of
Teacher Education Polytechnic Date Revised: 126
Major in Food Service
Management College JULY 2020
HOUSEKEEPING 1 Document No. Developed by:
HK 313 ANA MELISSA A. Revision # 02
40-HK 313 RAYMUNDO
Mini-Bar in Guestroom

Bachelor of Technical -Vocational

Bulacan Date Developed:
JULY 15, 2020 Page 89 of
Teacher Education Polytechnic Date Revised: 126
Major in Food Service
Management College JULY 2020
HOUSEKEEPING 1 Document No. Developed by:
HK 313 ANA MELISSA A. Revision # 02
40-HK 313 RAYMUNDO
 Mini-Bar in GuestroomHK 313-9
MODULE CONTENT

COURSE TITLE: HOUSEKEEPING 1

MODULE TITLE Mini-Bar in Guestroom

NOMINAL DURATION: 5 HRS

SPECIFIC LEARNING OBJECTIVES:

At the end of this module you MUST be able to:
1) determine the importance of mini-bar in guestrooms;
2) demonstrate the installations and replenishment of mini-bars;
3) understand the mini-bar stock and inventory system; and
4) demonstrate installation and replenishment of mini-bar.

TOPIC: Mini-Bar in Guestroom

SUBTOPICS:
➢ Mini-Bar in Guestroom
➢ Set-up and Control of Mini-Bar
➢ Installations and Replenishment of Mini-Bar
➢ Mini-bar Stock and Inventory

ASSESSMENT METHOD/S:
Self-Assessment
Enrichment Activity

REFERENCE/S:
• Roldan, Amelia. Introduction to Hotel and Housekeeping Operation; 2008
• Unbiztodo, Laarni. Housekeeping; 2016

Information Sheet HK 313-9

Mini-Bar in Guestroom

After reading this INFORMATION SHEET, YOU MUST be able to:

1) determine the importance of mini-bar in guestrooms; and
2) demonstrate the installations and replenishment of mini-bars.

MINI BAR IN GUESTROOM SET UP AND CONTROL

Who is responsible for Mini Bar?

✓ In large hotels where voluminous mini bar transactions are made daily,
there is a need to have a sub-section in the Rooms Keeping Unit to handle
mini bar.

Bachelor of Technical -Vocational

Bulacan Date Developed:
JULY 15, 2020 Page 90 of
Teacher Education Polytechnic Date Revised: 126
Major in Food Service
Management College JULY 2020
HOUSEKEEPING 1 Document No. Developed by:
HK 313 ANA MELISSA A. Revision # 02
40-HK 313 RAYMUNDO
 ✓ This section is supervised by the Mini Bar Supervisor.

✓ The daily transactions are performed by mini bar runners or mini bar
attendants.

Mini bar operations should be equipped with the necessary tools like:

- Mini-bar cart with lock

- Forms for documentation and reporting
- Beeper. Radio or other faster means of communicating with the Front Desk
for billing purposes.

Mini-Bar Boxes

✓ Each Mini Bar attendant is provided a par stock of mini bar supplies
which are contained in a box.
✓ This is placed on top of the maid’s cart.
✓ The said box is provided with a padlock to prevent possible loss of
items.
✓ The mini bar attendants are provided with corresponding keys to the
boxes.
✓ From this box, the attendant gets supplies to replenish the used
stocks.
✓ In case of shortage of stocks, a requisition is forwarded to the
supervisor using a requisition form in triplicate.
✓ At the end of the shift, the mini bar attendants are required to
present their remaining sales voucher to complete the par stock
needed for the following day.

Storage of Mini Bar Stocks

➢ In storing beverages, adequate space with shelves must be provided.

➢ In the case of spirits, items are placed on a standing position arranged in
accordance with their classification such as Scotch, Cognac, etc. Wines,
however, should be stored in a lying position so that the cork will not dry
up.
➢ When the cork dries up, the quality of wine suffers and usually becomes
flat or spoiled.
➢ Wines and spirits should also be arranged according to classification.

Installation and Replenishment of Mini Bar Items

1. Mini bar stock shall be installed in all designated rooms before check-in of
guests. A specified par quantity is set-up per room and the corresponding
mini bar list is placed beside mini bar items to serve as billing reference.

Bachelor of Technical -Vocational

Bulacan Date Developed:
JULY 15, 2020 Page 91 of
Teacher Education Polytechnic Date Revised: 126
Major in Food Service
Management College JULY 2020
HOUSEKEEPING 1 Document No. Developed by:
HK 313 ANA MELISSA A. Revision # 02
40-HK 313 RAYMUNDO
 ✓ De luxe hotels have mini bar as part of the standard room set up for
all rooms.
✓ In other hotels, mini bar is set up only in de luxe rooms and suites.

2. Mini bar attendants replenish consumed mini bar stocks after recording
the guest’s consumption in the consumption report. The consumed items
that are not refilled shall be encircled to avoid unwarranted charges that
could be a source of complaint.

✓ While replenishing stocks, all items must be checked thoroughly to

ensure that the bottles are not empty and not tampered.

✓ Before entering the room, activate the doorbell (if this is used) or
knock first and announce “Mini-Bar”. Knock gently to avoid
irritating sounds. Give a few seconds allowance in between knocks
or activation of a doorbell.

✓ If the guest is inside the room, greet him and secure his permission
to replenish his mini bar.

✓ “Good morning sir, I am from Housekeeping. May I have your

permission to check your mini bar and replenish the stocks?”

3. If the guest is not around, proceed with the checking of mini bar
consumption. If the room has a DND (stands for do not disturb) or has
double lock, do not enter the room nor disturb the guest.

4. Replace any item that is found defective or when the contents of the bottle
have evaporated. Make sure this is recorded in the report.

Mini-Bar Stock Inventory

Two ways:

1. Physical inventory
✓ whereby the actual count of available stocks is made.
✓ But this type of inventory can only indicate what is available and
not what is lost or unaccounted.

2. Perpetual inventory system

✓ whereby the actual count is compared to the expected count after
deducting all the issues, spoilage or damages.

✓ The difference between the actual and the expected count is the
inventory variance which indicates unaccounted losses, caused either
by theft or pilferage or unposted transactions like issuance or damages.

Bachelor of Technical -Vocational

Bulacan Date Developed:
JULY 15, 2020 Page 92 of
Teacher Education Polytechnic Date Revised: 126
Major in Food Service
Management College JULY 2020
HOUSEKEEPING 1 Document No. Developed by:
HK 313 ANA MELISSA A. Revision # 02
40-HK 313 RAYMUNDO