...

Category:

Hotel Professional / Front of the house

Instructor:

Super Admin

# Housekeeping

Housekeeping


Program Structure   
  • Introduction of housekeeping department
  • Room and floors practices and procedures
  • Control Desk
  • Public Areas
  • Linen and Uniform Room
  • Practices of housekeeping
  • Practical
 
       Note: 1Days=1.5 hours
1Week= 6days
1M weeks (26days)

ADMISSION REQUIREMENTS & ADVANCED STANDING 

To qualify for this program, applicants are required to possess any one of the following:
  • 16 - 25 years old
  • Year 10 education or equivalent
 
    Practical Information

Housekeeping Management
Course Description: Housekeeping Management course presents a systematic approach to managing housekeeping operations and provides a thorough overview, from the big picture of maintaining a quality staff, planning, and organizing, to the technical details of cleaning each area of a hospitality facility.

Evaluation: The student must complete twelve basic, self-scoring review
quizzes, four progress test, and a comprehensive final examination.
Learning Objectives: At the completion of this course, students should be able to: 
  • Describe the role of the housekeeping department in hotel operations and explain the importance of effective communication between housekeeping, the front office, and the engineering and maintenance
 
  • Identify typical cleaning responsibilities of the housekeeping department, and explain how area inventory lists, frequency schedules,performance standards, and productivity standards are used to plan and organize the housekeeping department.
 
  • Apply techniques to develop and improve human resources skills in recruiting, skills training, scheduling, and motivating. Techniques addressed include identifying sources of labour from non-traditional labour markets, implementing the four-step training method, developing a staffing guide, adopting alternative scheduling methods, and motivating the housekeeping staff
 
  • Manage inventories of recycled and non-recycled items. Techniques addressed include establishing pars for different types of inventories,taking physical inventory, and implementing effective inventory control procedures.
 
  • Control expenses in the housekeeping department by using the operating budget as a control tool, tracking expenses on the basis of a budgeted cost-per-occupied-room, and implementing efficient purchasing practices
 
  • Explain the safety and security needs of hospitality operations, how safety and security issues affect housekeeping personnel, what the executive housekeeper's responsibilities in relation to the federal government's OSHA Hazard Communication Standard, and know how to develop a hazard communication program for the housekeeping department of a hospitality operation.
 
  • Understand the managerial skills necessary to efficiently operate an on-premises laundry operation. Skills addressed include planning the physical layout of the laundry operation, developing procedures for laundering different fabrics, organizing the flow of linens through the
    laundering process, operating typical machines and equipment used in laundry operations, and staffing the on-premises laundry operation.
 
  • Develop procedures to ensure efficient and cost-effective use of labour and supplies in relation to guestroom cleaning.
 
  • Develop procedures for public area and other types of cleaning.
 
  • Develop selection criteria for ceiling surfaces, wall coverings, furniture,and fixtures, as well as cleaning procedures and general care guidelines.
 
  • Develop selection criteria for beds, linens, and uniforms.
 
  • Understand the basics of carpet and floor construction, the types of equipment used in carpet and floor care, and typical carpet and floor cleaning methods.
 
  

Course requirement

Program Duration:

COURSES TAUGHT IN INSTITUTE-3 WEEKS THEORY + 1 WEEK PRACTICAL 
2 weeks
Start dates
Twice in a months (Each 1 AND 15)
Frequency
Intensive bakery course: 9 hours classes weekly
<Classes
Intensive Bakery course: maximum 8 students per group, minimum of 3 students required 
Level
All Levels
Age Range
+18
The School
Standard tourism and hotel training center
EXAM WILL BE HELD ON COMLETATION OF THE COURSES.Industrial Placements

The module seeks to foster professionalism in student development by placing them in real-world working environment within the context of house keeping to develop their practical skills. This is an attempt to bring out the theoretical underpinnings of the classroom context to a demonstration of their understanding and applications to this dynamic industry. Duration of industrial attachment will be for 2 months
 
 

What am I going to get from this course?

House keeping Skills 

What is the target audience?


Program Duration:

COURSES TAUGHT IN INSTITUTE-3 WEEKS THEORY + 1 WEEK PRACTICAL 
2 weeks
Start dates
Twice in a months (Each 1 AND 15)
Frequency
Intensive bakery course: 9 hours classes weekly
<Classes
Intensive Bakery course: maximum 8 students per group, minimum of 3 students required 
Level
All Levels
Age Range
+18
The School
Standard tourism and hotel training center

LESSONS

Find Us

Write a message, we will get back to you.

Location

Basundhar
Kathmandu
Nepal
Phone: 977-1-4364297