HE 212: HOUSEKEEPING

Module 1
Week 2: August 31- September 3, 2021 | 1st Semester, S.Y. 2021-2022

Introduction
The course consists of skills that a student must achieve in the following areas of
competencies. The underlying principles in occupational health and safety procedures,
workplace hygiene procedures, effective customer’s service. It also consists values on
real-world aspects such as the provision of housekeeping services to guests, valet/butler
service, clean and prepare rooms for incoming guests, clean public areas , facilities and
equipment, laundry linen and guests clothes, and handle intoxicated
guests.

Intended Learning Outcomes

 Define and identify the types of housekeeping.
 Explain the organizational chart of housekeeping.
 Distinguish the duties and responsibilities of a housekeeping
personnel.

Lesson 1: Organizing the Housekeeping Job

COURSE

TRY THIS!
Brainstorm ideas from the picture below. Write
your ideas on a sheet of paper as many as you can.
 HE 212: HOUSEKEEPING

Topic 1: Types of Housekeeping

1. Domestic Housekeeping
 Refers to the housekeeping maintenance in a house
 Covers the following:
 Bedrooms
 Kitchen
 Dining area
 Receiving area
 Grounds and surrounding area
 Lady of the house- usually the mother/wife/caretaker; actsas the head
housekeeper
-responsible for keeping the household in proper order
-also manages food preparation and food service
2. Institutional Housekeeping

 Applies to housekeeping maintenance in commercial

COURSE

lodging establishments like hotels, resorts, inns and apartels.

 It covers the following areas:
 Guest rooms
 Hallways and corridors
 Lobby
 Public areas and restaurants
 Offices
 Stairways
 Grounds and plants
 Linen and laundry area
 Pest control
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 Scope of Housekeeping Maintenance

1. Maintenance of Public Areas to Include:
 Lobby

 Corridors
COURSE

 Function rooms
 HE 212: HOUSEKEEPING

 Offices

 Grounds and garden landscape

COURSE

 Reception area
 HE 212: HOUSEKEEPING

 Hallways and other accessible to public

2. Rooms Maintenance Covering:

 Guestrooms
COURSE

 Hallways in guestrooms areas

 HE 212: HOUSEKEEPING

 Service station

 Linen room
COURSE

3. Linen and Laundry Service, servicing:

 Guest laundry
 HE 212: HOUSEKEEPING

 Uniform of staff

 Linen used for food/beverage operations

COURSE

4. Installation, cleaning, and maintenance of fixtures and facilities

like furniture and appliances.

5. Pest control.
 HE 212: HOUSEKEEPING

Topic 2: Organizational Chart of Housekeeping

Organizational Chart of Housekeeping Section

(smaller establishments)
COURSE
 HE 212: HOUSEKEEPING

Topic 3: Good Housekeeping Standards

1. Cleanliness
-One fairly obvious goal of cleanliness in the workplace is disease
prevention.
-ALL areas are clean.
-Furniture and fixtures, windows and glass panels are free of dust; doorknobs
and metal fixtures are polished.
-Floors are vacuumed, polished and shampooed when necessary.
-Grounds are free of litter and dirt.
2. Orderliness
-A clean, neat, and orderly workplace not only contributes to the health
and safety of employees but also affects morale and even the overall success of the
business.
-Furniture and fixtures are properly located.
-Linen are clean and properly folded.
-Beds are made up properly; linen are mitered and wrinkle
free.
3. Sanitation
-Effective housekeeping procedures can prevent accidents, and proper
sanitation can prevent workplace illnesses.
-Garbage are properly disposed of.
-Area is protected from pest infestation and regularly fumigated.
4. Guest and Client’s Comfort
Always achieve the maximum possible efficiency in ensuring the comfort
of clients and in smooth sailing of the guest’s stay. All areas are properly lighted
and ventilated. There is minimal form of distraction. There are sufficient amenities
COURSE

available.
5. Eye Appeal- Surrounding are soothing to the eyes.
-There is suitable interior design and proper blending of colors.
-Painting and other amenities like Television sets are mounted at
eye level.
6. Safety- All are free from hazards.
-House or structure is provided with safety facilities like fire
extinguishers, emergency exits, fire exits, etc.
It also requires paying attention to important details such as the layout of the whole
workplace, aisle marking, the adequacy of storage facilities, and maintenance. Good
housekeeping is also a basic part of incident and fire prevention.
7. Materials and Control Preventive Maintenance
-Supplies and materials are available when needed.
-Consumption of supplies is always monitored.
-All tools and equipment are properly stored.
-There is periodic checking of appliances and equipment.
 HE 212: HOUSEKEEPING

References

 TESDA TR
 Housekeeping Management Revised edition 2010 by Amelia Samson
Roldan and Amelia Malapitan Crespo
 Housekeeping Made Easy 2 by Ma. Aurora L. Sicat
 https://www.slideshare .net /yongChong 20/organizing-the-
housekeeping-job

SELF-CHECK 1.1

I. IDENTIFICATION

1. It refers tohousekeeping maintenance in commercial lodging establishments like hotels,

resorts, inns and apartels.

2. It is the housekeeping maintenance in a house.

COURSE

3. A place should be free from hazards.

4. This is the proper procedure in order to prevent illnesses in the workplace.

5. This is usually the mother/wife/caretaker; acts as the headhousekeeper.

II. TRUE OR FALSE

6. Institutional housekeeping includes stairways, lobby, bathroom, kitchen and offices.

7. To ensure the comfort of the client, there should sufficient amenities available.

8. Painting and other amenities like Television sets are mounted at eye level.

9. One should not pay attention to important details such as the layout of the whole workplace,
aisle marking, the adequacy of storage facilities, and maintenance.

10. Supplies and materials should always available when needed.

 HE 212: HOUSEKEEPING

ANSWER:

1. Institutional Housekeeping
2. Domestic Housekeeping
3. Safety
4. Sanitation
5. Lady of the House
6. False
7. True
8. True
9. False
10. True
COURSE

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