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Published : November 06, 2011 | Author : Santosh
Category : House Keeping Training | Total Views : 41736 | Rating :

International Hotelier and Trainer.

Functions of the housekeeping department:

A hotel housekeeping department has four main functions:

1-      1.  cleaning and maintenance

2-      2.  training of its personnel,

3-      3.  requisition and control of the necessary supplies and equipment

4-       4. Paperwork, schedules and reports.

These four principal functions are so intermingled that it is almost impossible to describe one without including the others. As we shall see, they overlap to a great degree.


Areas of responsibility:


Housekeeper is: in a hotel who does or oversees the work of keeping house except the kitchen and the related area (these are under the supervision of the steward).

The direct supervision of the housekeeping includes generally eight areas:

1., Guest rooms

2., Halls and corridors

3., Lobby

4., Public rooms and restaurants

5., Offices (hotel personnel)

6., Stairways

7., Windows

8., Stores, concessions, and other leased areas

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The following list of internal controls, or acceptable variations thereof, is to be put into operation and consistently implemented in all food and beverage outlet operations. Purchasing Procedures and Controls: Par Levels are to be established by the person in charge of Purchasing, and signed off by the Food and Beverage Director. The par levels should be set at an amount that is sufficient to order enough stock to supply the beverage operation in normal operating conditions. Any changes made to beverage pars, including wine, liquor or beer menu changes that affect beverage inventory must be approved by the General Manager, Food and Beverage Director and Controller/DOF. Prior to stocking supplies related to any menu changes, a plan for the dissolution of old stock on hand must be presented by the Food and Beverage Director to the General Manager and Controller for approval. Prior to placing orders with beverage vendors, any adjustments for special event beverage sales such as New Years Eve, weddings, etc., must be considered and the purchase adjusted accordingly. Purchase quantities should be adjusted to take advantage of any vendor discounts or special promotions being offered, after approval by the Food and Beverage Director.

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