UNIT 2/SRM-IHM/B.Sc.

-I/ROHIT KUMAR
1

CLEANING ORGANISATION
CLEANING ORGANISATION 2

UNIT 2/SRM-IHM/B.Sc.-I/ROHIT KUMAR

 Principles of cleaning, hygiene and safety factors in cleaning
 Methods of organizing cleaning
 Frequency of cleaning daily, periodic ,special
 Design features that simplify cleaning
 Use and care of Equipment
Cleaning is carried out for the following 3

reasons:

UNIT 2/SRM-IHM/B.Sc.-I/ROHIT KUMAR

 Aesthetic Appeal: the environment is made visually attractive and appealing
 Hygiene: effective, frequent cleaning controls the growth and reproduction of
pathogenic bacteria another germs
 Maintenance: Surfaces and articles, however good in quality, will have a long,
functional life only when they are cleaned on a regular basis.
 Safety: Cleaning is done for safety against health hazards, and slip hazards.
CLEANING 4

UNIT 2/SRM-IHM/B.Sc.-I/ROHIT KUMAR

 It is the process of removing different types of soil…
 DUST: this is found floating in the air. It can have organic(hair, dead skin cells,
particles of excreta, pollen from plants and inorganic (sand, dry earth) matter.
 Dirt: this implies dust held together firmly by moisture or grease on rough
surfaces.
 Tarnish: this is a discoloring or deposition on a metal or alloy surface caused by
chemical reaction with certain substances found in air, water and foodstuffs.
 Stain: this is a discoloration caused on a hard or soft surface by a substance
containing dyes, proteins, acids, or alkalis.
Cleaning method depends on: 5

UNIT 2/SRM-IHM/B.Sc.-I/ROHIT KUMAR

 Nature of soiling
 Nature of surface
 Properties of cleaning agents
 Cost effective process
 Method should restore the surface to its original sheen and color without affecting
its durability.
Principles of cleaning 6

UNIT 2/SRM-IHM/B.Sc.-I/ROHIT KUMAR

 These are the basic rules to follow in any kind of cleaning activity, whatever the
nature of surface or the soil.
 All soil should be removed without harming the surface being cleaned or the
surroundings surfaces.
 The surface should be restored to its original state so after the cleaning process.
 The cleaning process should be efficient, using a minimum of equipment,
cleaning agents, labor and time.
 The simplest method should be tried first, using the mildest cleaning agent.
Cotin…. 7
 The cleaning methods least harmful for the surface should be used.

UNIT 2/SRM-IHM/B.Sc.-I/ROHIT KUMAR

 Cleaning should proceed from high to low wherever possible.
 When cleaning an area, start with the cleaner surfaces and articles and then go on
to clean the more heavily soiled ones, so as to prevent the spread of soil from
dirty to cleaner surfaces.
 while wet-cleaning or polishing the floor , the cleaner should walk backwards
while cleaning in front of him
 Suction cleaning should be preferred over sweeping wherever possible.
 Sweeping should be done before dusting ,and dusting before suction cleaning
 Noise levels while cleaning should be kept as low as possible.
Conti…. 8

UNIT 2/SRM-IHM/B.Sc.-I/ROHIT KUMAR

 Stains should be removed as soon as they occur
 The cleaner should take all safety precautions while cleaning. In particular,
cleaning agents and equipment should be stacked neatly to one side.
 The cleaner should start cleaning from the farthest end of an area, working
towards the exit.
 after the cleaning process is over , all equipment should be washed or wiped as
applicable , dried and stored properly ; cleaning agents should be replenished and
stored ; waste discarded ;and the area left neat and tidy.
Hygiene factors kept in mind while 9

cleaning…

UNIT 2/SRM-IHM/B.Sc.-I/ROHIT KUMAR

 Grooming and personal hygiene to be maintained.
 Equipment hygiene(washed, rinsed and dried) to be maintained.
 Work place hygiene ,,,,,, pantry must always be clean.
 Color coded dusters to be used.
 Wc duster must be kept separately.
 Cleaning solution to be changed frequently while cleaning.
 Use of wringer.
 Use sanibins in public area toilets.
 Garbage should not be touched bare hand.
 Telephones needs to disinfected.
Safety factors kept in mind while 10

cleaning…

UNIT 2/SRM-IHM/B.Sc.-I/ROHIT KUMAR

 Use protective gears.
 Ladder to be checked of its stability and durability before using.
 Caution board must be used in public areas
 Appropriate equipment to be used while cleaning.
 Avoid lifting heavy weight
 Cleaning agents to be stored in labeled bottles.
 First aid kit to be maintained and kept available.
 Fire exit should not be blocked by keeping equipments.
 Proper training of use of equipments and cleaning agents.
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UNIT 2/SRM-IHM/B.Sc.-I/ROHIT KUMAR

of organizing cleaning
Methods
Methods of organizing cleaning 12

UNIT 2/SRM-IHM/B.Sc.-I/ROHIT KUMAR

 ORTHODOX/ CONVENTIONAL/ TRADITIONAL CLEANING: in this way
of cleaning, a GRA completes all the tasks in one guestroom before going to the
next room in the section allotted to him/her.

 BLOCK CLEANING: In this way of cleaning, a GRA moves from room to

room & completes the same task in every room, before returning to begin the
cycle again for the same task on the list. This involves ‘blocking’ several rooms at
a time to form a ‘room section

 TEAM CLEANING: In this method, two or more people work together in the
same area, either on the same task or on different tasks.
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UNIT 2/SRM-IHM/B.Sc.-I/ROHIT KUMAR

FREQUENCY OF CLEANING
FREQUENCY OF CLEANING 14

UNIT 2/SRM-IHM/B.Sc.-I/ROHIT KUMAR

Cleaning tasks may be divided according to the frequency of their scheduling, which
depends upon :
 The level of soiling,
 The type of surface,
 The amount of traffic,
 The type of hotel, and
 The cleaning standards set.
 The greater the amount of soiling, the greater will be Frequency of cleaning carried
out.
Conti…. 15

UNIT 2/SRM-IHM/B.Sc.-I/ROHIT KUMAR

Cleaning tasks are carried out as per one of the following frequency:-
 Daily Tasks – performed daily (servicing of guest rooms, suction-cleaning of
floors and floor coverings)
 Weekly Tasks: performed weekly (polishing of metal surfaces, dusting of hard-
to-reach areas)
 Periodic Tasks: performed on monthly, quarterly, half yearly or annual basis.
(shampooing of carpets, cleaning of chandeliers stripping and polishing of floors)
DEEP CLEANING & SPECIAL 16

PROJECTS:

UNIT 2/SRM-IHM/B.Sc.-I/ROHIT KUMAR

 deep cleaning refers to the intensive cleaning schedule in which periodic cleaning
tasks are scheduled for monthly, quarterly, half-yearly, or annual frequencies.
 Deep cleaning involves some tasks that require the housekeeping department to
work in coordination with maintenance department.
Deep Cleaning Tasks: 17

UNIT 2/SRM-IHM/B.Sc.-I/ROHIT KUMAR

 Shampooing carpets.
 Vacuum- cleaning upholstery, mattresses & bed bases.
 Rotating & turning mattresses.
 Thorough cleaning of furniture & polishing of wooden furniture.
 Stripping, re-sealing, re-polishing & buffing of floors.
 Cleaning hard-to-reach areas such as ceilings, top edges of doors, fans, air- conditioning vents & so
on.
 Cleaning ornate lighting fixtures such as chandeliers.
 Thorough cleaning of walls, windows & curtain tracks.
 Cleaning signage boards.
 Thorough washing of bathroom floors, walls, fixtures, fittings & shower curtains.
 Laundering of washable soft furnishings
SPRING CLEANING: 18

UNIT 2/SRM-IHM/B.Sc.-I/ROHIT KUMAR

 this is the term used for a periodic annual clean of the hotel guestrooms or the
other areas, carried out in off-season periods (not necessarily spring, which was
the traditional time for a thorough hose cleaning once).the term is often used
interchangeably with deep cleaning.
 Spring- cleaning may involve a complete overhaul of the rooms & is therefore
scheduled for the off season or very low- occupancy periods.
 Spring cleaning involves many tasks on which the housekeeping department
works in close coordination with the maintenance department..
Spring cleaning Tasks 19

UNIT 2/SRM-IHM/B.Sc.-I/ROHIT KUMAR

 Removal of all guest supplies, soft furnishings, & carpets from the rooms.
 Sending launderable articles to the laundry.
 Polishing wooden furniture, shampooing upholstery, & covering them with dust sheets.
 Shampooing carpets.
 Stripping & polishing floors.
 Stripping any wall covering such as paint or wallpaper & re-painting the walls.
 Washing ceilings &walls.
 Thoroughly cleaning lighting fixtures, air-conditioning vents & windows.
 Thoroughly cleaning bathrooms, including walls, floor tiles, fixtures & fittings, & shower
curtains.
 Vacuum- cleaning the mattresses.
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UNIT 2/SRM-IHM/B.Sc.-I/ROHIT KUMAR

Use and care of Equipment

Advantages of Cleaning Equipment 21

UNIT 2/SRM-IHM/B.Sc.-I/ROHIT KUMAR

 The cleaning equipment are advantageous in multiple ways −
 Equally effective for general as well as tougher cleaning tasks.
 High cleaning capability.
 Reduce work fatigue and increase productivity.
 Save the time of hotel housekeeping staff.
 They can reach any corner or height of the room, which is otherwise difficult to
reach.
 Eco-friendly, widely available, and easy to operate.
 They give protection from injuries occurring while cleaning when they are
handled by using proper instructions.
Classification of Cleaning Equipment 22

UNIT 2/SRM-IHM/B.Sc.-I/ROHIT KUMAR

 There are broadly categorized as follows −

 Manual Cleaning Equipment

 Electric Cleaning Equipment
Manual Cleaning Equipment 23

UNIT 2/SRM-IHM/B.Sc.-I/ROHIT KUMAR

 Abrasives − They are the sharpening stones or grit papers used to polish metal or
wooden surfaces. There are various abrasives depending upon the size of grit and
adhesion of grit particles on the paper.
 Brushes − They are handheld flat brushes with bristles to dust the plain surfaces
as well as the corners. They come with non-slip handles and stiff scratch-free
bristles. They help removing stubborn dust.
 Chambermaid’s Trolley/Housekeeping Trolley − This trolley is large enough to
keep all the guest room and guest bathroom supplies in an organized manner. It
makes the housekeeping staff to move it around and carry large number of items
in one go while keeping and cleaning the guest rooms.
 Dustbins − They are used to collect daily garbage produced in the hotel.
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UNIT 2/SRM-IHM/B.Sc.-I/ROHIT KUMAR

 Dusting Cloths − They are soft cloths used for wiping the surface dust.
 Dustpans − They are used to collect dust and garbage from the floor and putting
it into the dustbin.
 Janitor’s trolley − It is a trolley that stores cleaning supplies such as detergents,
spray bottles, dustbin, mop, and dusting cloths, all in a compact manner. It can be
moved around easily. It fulfills the challenge of modern day housekeeping in
hotels.
 Mops − There are various types of mops such as string mops, flat mops, dust
mops, and synthetic mops. Mops are generally made of flat cotton strings or
heavy-duty sponges fixed on the metal frames. The cotton mops have high
absorbing ability but need more care unlike the synthetic mops that offer almost
zero absorbing ability and very less maintenance.
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UNIT 2/SRM-IHM/B.Sc.-I/ROHIT KUMAR

 Mop Wringer trolley − A mop bucket cart (or mop trolley) is a wheeled bucket
that allows its user to wring out a wet mop without getting the hands dirty. The
mops are squeezed between two surfaces to remove dirty water from it.
 Scarifying machine − It is used for keeping gardens, golf courts, and lawn in the
hotel premises. It cuts through the turf, and removes moss and dead grass.
 Spray Bottles − They are used to spray water or chemical solutions on the surface
that needs cleaning. They are also used to spray water on the delicate flowers or
leaves of flower arrangement.
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UNIT 2/SRM-IHM/B.Sc.-I/ROHIT KUMAR

Electric Cleaning Equipment 27

UNIT 2/SRM-IHM/B.Sc.-I/ROHIT KUMAR

 Box Sweeper − It is electric sweeper that consists of a friction brush. The brush
often is fit to revolve vertically or horizontally, when the equipment moves on the
surface. It can clean floors as well as carpets. The wider the better is the box
sweeper brush.
 Vacuum Cleaner − It is again a majorly used equipment in hotel housekeeping. It
comes with a suction motor fit in a case, a hose, and various attachment for
delicate as well as tough cleaning requirements.
 Polishing Machine − They are used to add a shine to the floors of most
frequented areas of the hotel.
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UNIT 2/SRM-IHM/B.Sc.-I/ROHIT KUMAR

 Scrubber − It is a floor care accessory that comes with handheld electrically
operated scrubber. It is used where only mopping doesn’t suffice. It can scrub
stubborn and sticky stains on the floors of cafeterias, restaurants, lobbies, and
fitness areas where people can take food and beverages.
 Vapor Cleaning Machine − They are used where the chemical odors are not
desired. They are equipped for continuous operation. They heat up quickly and
work with low amount of moisture. They kill the beg bugs and their eggs, the
yielding a completely clean environment.
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UNIT 2/SRM-IHM/B.Sc.-I/ROHIT KUMAR

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UNIT 2/SRM-IHM/B.Sc.-I/ROHIT KUMAR