No property can be profitable without clean rooms and efficient housekeeping operations. Learn what it takes to manage this important department. This course provides a thorough overview, from the big picture of hiring and retaining a quality staff, planning, and organizing, to the technical details for cleaning each area of the hotel. Practical information from industry experts makes the contents of this course immediately applicable to your job situation.
Managing Housekeeping Operations
No property can be profitable without clean rooms and efficient housekeeping operations. Learn what it takes to manage this important department.
What is Included?
- Study plans with flexibility of time and space.
- Globally recognized and verifiable Certificates and qualifications.
- Premium subscription to GPDP Learning Resources worth US$250.
- Premium subscription of Typsy–Australia worth US$96. (Video Training Courses)
- Premium subscription to Internships & Placements Program to build your resume, and prepare for job interviews, with our AI-based video interviewing platform to land the job you want.
- Lifetime membership of COTHM Community of Hospitality Students & Professionals.
- Lifetime access to Online Events Portal to attend webinars and talks by industry experts
- Career Pathway & Education pathway counseling
Criteria
Am I eligible for this progamme?
This course is most suited to individuals who are at least 16 years old, have a high school education.
English Proficiency
Candidates who do not have English as a first language will have to demonstrate competence in reading, writing, and listening skills in English.
About this Course
Education Path
After successful completion of this professional qualification any of below certification path:
- Continues to gain more Hospitality Certifications
- Continue with Hospitality Specializations
- Continue with Hospitality Fundamentals Program
- Continue with Hospitality Management Diploma
Career Path
Getting certified gives you the skills needed to prepare you for the wide-open world of hospitality. Once you have graduated, you can take several paths to apply your degree.
- Food and Beverage Management
- Rooms Division Management
- Marketing Management
- Destination Management
- Human Resources
- Resort Management
- Club Management
- Travel and Tourism Management
This certification can help you grow faster in your existing career as well can open new career opportunity in the following industry sectors:
- Hotels
- Motels
- Restaurants
- Fast Food Chains
- Café
- Catering Companies
- Event Management Companies
- Travel & Tour Operators
- Airlines
- Clubs
- Cruise Ships
Assessment
Proctor Required: Yes
Number of Examinations: 1
Number of Questions per Course: 200
Time Allowed per Course: 240 minutes
Passing Score: 70%
- A moc exam is provided before the candidate appears in the final examination
- A one week notice is required to schedule the final examination
- All examination are held invigilated by COTHM administration
Awarding Body
Upon successful completion, the candidate will be awarded with:
- Certification by American Hotel & Lodging Educational Institute.
Syllabus
Chapter 1: The Role of Housekeeping in Hospitality Operations
1. Types of Hotels
a. Economy Hotels
b. Mid-Market Hotel
c. Luxury Hotels
2. Hotel Management
3. Hotel Divisions and Departments
a. The Rooms Division
b. The Engineering and Maintenance Division
c. The Human Resources Division
d. The Accounting Division
e. The Security Division
f. The Food & Beverage Division
g. The Sales and Marketing Division
4. Housekeeping and the Front Office
5. Housekeeping and Maintenance
a. Types of Maintenance
6. Teamwork
Chapter 2: Environmental and Energy Management
1. Sustainability and Green Philosophies
a. Good Earthkeeping and Going Green
b. Green Teams
c. Certification Programs
2. Housekeeping’s Role in a Green Property
a. Communication
b. Training
c. Purchasing
3. Water Conservation
a. Linen Reuse Programs
b. Guestrooms
c. Laundry
d. Public Restrooms
4. Energy Efficiency
a. Energy Management
b. Lighting
5. Waste Management
a. Reduce
b. Recycle
c. Reuse
6. Indoor Air Quality
a. Indoor Air Quality Programs
b. Fighting Mold
7. Cleaning Chemicals
Chapter 3: Planning and Organizing the Housekeeping Department
1. Identifying Housekeeping’s Responsibilities
2. Planning the Work of the Housekeeping Department
a. Area Inventory Lists
b. Frequency Schedules
c. Performance Standards
d. Productivity Standards
e. Inventory Levels
3. Organizing the Housekeeping Department
a. The Department Organization Chart
b. Task Lists and Job Descriptions
4. Other Management Functions of the Executive Housekeeper
a. Coordinating and Staffing
b. Directing and Controlling
c. Evaluating
5. Supervisor Dilemma
Chapter 4: Housekeeping Human Resources Issues
1. Diversity
a. Lodging Industry Diversity Initiatives\
b. English-Only Requirements
2. Turnover
a. The Cost of Turnover
3. Recruiting Employees
a. The Pre-Recruitment Process
b. Internal Recruiting
c. External Recruiting
4. Recruitment Sources
a. Internal Sources
b. External Sources
c. Creative Recruiting Tactics
d. Online Recruiting
e. Immigration Reform
5. Selecting Employees
6. Skills Training
a. Prepare to Train
b. Present
c. Practice
d. Follow Up
7. Scheduling
a. The Staffing Guide
b. Productivity Complications
c. Developing Employee Work Schedules
8. Motivation
a. What Is Motivation?
b. Methods of Motivating Employees
Chapter 5: Managing Inventories
1. Par Levels
2. Linens
a. Types of Linen
b. Establishing Par Levels for Linens
c. Six Steps to Perfect Linens
d. Determining When to Change Linens
e. Inventory Control of Linens
f. Taking a Physical Inventory of Linens
3. Uniforms
a. Establishing Par Levels for Uniforms
b. Inventory Control of Uniforms
c. Uniform Challenges
4. Guest Loan Items
a. Types of Guest Loan Items
b. Establishing Par Levels for Guest Loan Items
c. Inventory Control of Guest Loan Items
5. Machines and Equipment
a. Types of Machines and Equipment
b. Establishing Par Levels for Machines and Equipment
c. Inventory Control of Machines and Equipment
6. Cleaning Supplies
a. Types of Cleaning Supplies
b. Establishing Inventory Levels for Cleaning Supplies
c. Inventory Control of Cleaning Supplies
7. Guest Supplies
a. Types of Guest Supplies
b. Establishing Inventory Levels for Guest Supplies
c. Inventory Control of Guest Supplies
d. Printed Materials and Stationery
Chapter 6: Controlling Expenses
1. The Budget Process
a. Types of Budgets
2. Planning the Operating Budget
3. Using the Operating Budget as a Control Tool
4. Operating Budgets and Income Statements
a. The Hotel Income Statement
b. The Rooms Division Income Statement
5. Budgeting Expenses
a. Salaries and Wages
b. Employee Benefits
c. Outside Services
d. In-House Laundry
e. Linens
f. Operating Supplies
g. Uniforms
6. Controlling Expenses
7. Purchasing Systems
a. Linen Replacement
b. Uniform Replacement
c. Purchasing Operating Supplies
8. Capital Budgets
9. Contract vs. In-House Cleaning
Chapter 7: Safety and Security
1. Safety
a. Insurance and Liability Concerns
b. Employee Morale and Management Concerns
c. Potentially Hazardous Conditions
d. Job Safety Analysis
e. Safety Training
2. Common Housekeeping Chemicals
a. Water
b. Bathroom Cleaners
c. All-Purpose Cleaners
d. Safety Equipment for Using Chemicals
3. OSHA Regulations
a. Work Areas
b. Means of Egress
c. Sanitation
d. Signs and Tags
e. First Aid
f. Bloodborne Pathogens
g. OSHA Inspection
4. OSHA’s Hazard Communication Standard
a. Listing Hazardous Chemicals
b. Obtaining MSDSs from Chemical Suppliers
c. Labeling All Chemical Containers
d. Developing a Written Hazard Communication Program
5. Security
a. Security Committees
b. Suspicious Activities
c. Meth Labs
d. Theft
e. Bomb Threats
f. Fires
g. Key Control
h. Lost and Found
i. Guestroom Cleaning
Chapter 8: Managing an On-Premises Laundry
1. Planning the OPL
a. Laundering Linens
b. Sort through the Laundry Room to Find Big Energy Savings
2. The Flow of Linens through the OPL
a. Collecting Soiled Linens
b. Transporting Soiled Linens to the Laundry
c. Sorting
d. Loading
e. Washing
f. Extracting
g. Finishing
h. Folding
i. Storing
j. Transferring Linens to Use Areas
3. Machines and Equipment
a. Washing Machines
b. Drying Machines
c. Steam Cabinets and Tunnels
d. Flatwork Ironers and Pressing Machines
e. Folding Machines
f. Rolling/Holding Equipment
g. Preventive Maintenance
h. Staff Training
4. Valet Service
a. Contract Valet Service
b. On-Premises Valet Service
c. Accepting Outside Laundry
5. Staffing Considerations
a. Staff Scheduling
b. Job Lists and Performance Standards
Chapter 9: Guestroom Cleaning
1. Preparing to Clean
a. Assembling Supplies
b. Room Assignments
2. Cleaning the Guestroom
a. Entering the Guestroom
b. Beginning Tasks
c. Making the Bed
d. Cleaning the Bathroom
e. Dusting
f. Vacuuming
g. Final Check
3. Inspection
a. Inspection Program Technology
4. Deep Cleaning
5. Allergens and Allergies
6. Turndown Service and Special Requests
Chapter 10: Public Area and Other Types of Cleaning
1. Front-of-the-House Areas
a. Entrances
b. Lobbies
c. Front Desk
d. Corridors and Stairwells
e. Elevators
f. Public Restrooms
g. Swimming Pool Areas
h. Exercise Rooms
i. Spas
2. Other Functional Areas
a. Dining Rooms
b. Banquet and Meeting Rooms
c. Administration and Sales Offices
d. Employee Areas
e. Housekeeping Areas
3. Special Concerns
a. Mold and Mildew
b. Viruses
Chapter 11: Ceilings, Walls, Furniture, and Fixtures
1. Selection Considerations
a. Flammability Considerations
b. Acoustical Considerations
2. Types of Ceiling Surfaces and Wall Coverings
a. Painted Surfaces
b. Vinyl Surfaces
c. Fabric Surfaces
d. Ceiling and Wall Cleaning
e. Window Coverings
3. Types of Furniture and Fixtures
a. Public Areas
b. Guestrooms
c. Staff Areas
4. Care Considerations
a. Seating
b. Case Goods
c. Lighting and Lamps
Chapter 12: Beds, Linens, and Uniforms
1. Beds
a. Mattresses
b. Springs and Supports
c. Maintenance of Beds
d. The Bed Wars
e. Flammability Standards
f. Bedbugs
2. Linens
a. Types of Linens
b. Sizes of Linens
c. Linen Care, Reuse, and Replacement
d. Linen Selection Considerations
3. Uniforms
a. Identifying Uniform Needs
b. Selecting Uniforms
Chapter 13: Carpets and Floors
1. Carpets
a. Carpet Construction
b. Carpet Problems
c. Carpet Maintenance
d. Carpet and Floor Care Equipment
e. Carpet Cleaning Methods
f. Special Carpet Treatments
2. Floors
a. Resilient Floors
b. Wood Floors
c. Hard Floors
d. General Floor Maintenance
e. Floor Cleaning Methods
f. Green Floor Care
Chapter 14: Tubs, Toilets, and Vanities
1. Types of Bathroom Furnishings and Fixtures
a. Tubs and Showers
b. Toilets
c. Vanities
d. Fixtures
e. Amenities
2. Handicap Accessibility
3. Care Considerations
a. Tubs
b. Toilets
c. Vanities
d. Floors
e. Shower Curtains
4. Safety in the Guest Bathroom
