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Catering and Accommodation Management
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Module I
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Housekeeping Operations
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Ch 1: Prepare establishment facility
Catering and Accommodation Management · Level 6
Housekeeping Operations
Chapter 1: Prepare establishment facility
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1.1 Introduction
1.2 Importance of housekeeping.
1.3 Duties of a housekeeper.
1.4 Housekeeping organization.
1.5 Classification.
1.6 Functions.
1.7 Organisation structure.
1.8 Attributes of a housekeeper.
1.9 Hygiene, safety and control in housekee…
1.10 Hygiene measures
1.11 Safety and security measures
1.12 Control measures
1.13 Establishment facility.
1.14 Identification of equipment and materia…
1.15 Use, care and maintenance
1.16 Cleaning agents
1.17 Identification.
1.18 use and storage.
1.19 Collecting equipment and materials
1.20 Ventilating the room/ public area
1.21 Assembling equipment and materials
1.22 Labelling of equipment and materials
1.23 Surface and surface finishes
1.24 Hard surfaces
1.25 Cleaning of different surfaces.
1.26 Methods and procedures of cleaning diff…
1.27 Stain removal.
1.28 Hard furnishings
1.29 Soft furnishings
1.30 Surface Finishes.
1.31 Types of supplies.
1.32 Types of amenities
1.33 Theme interpretation.
1.34 Interior decoration.
1.35 Post cleaning tasks
1.36 Cleaning of tools and equipment
1.37 Restocking of supplies and amenities
1.38 Inspection of equipment
1.39 Storage of equipment and materials
1.40 Housekeeping work plan
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