King Abdul-Aziz University Tourism Institute (KAUTI) With Consulting Support of Ecole hôtelière de Lausanne (EHL)
1. Preamble Information
Course Title Accommodation II—Housekeeping Theory Course Number HT 232 S1
Credit 1
Prerequisites None
Number of Hours 12 Classroom hours.
Facilitator Khursheed.
Last Update September 2012
2. Course Description
Hospitality is probably the most diverse but specialized industry in the world. It is certainly one of the largest, employing millions of people in a bewildering array of jobs around the globe. Sectors range from the glamorous five-star resort to the less
fashionable, but arguably more specialized, institutional areas such as hospitals, industrial outfits, schools and colleges. Yet of these many different sectors, catering has to be the most challenging.
King Abdul-Aziz University Tourism Institute (KAUTI) With Consulting Support of Ecole hôtelière de Lausanne (EHL)
Knowledge 1. Explain the role and the importance of the housekeeping department in any hospitality and restaurant operation from a customer and management point of view
2. Identify the responsibilities of the various roles in a housekeeping department
2.1 Executive housekeeper 2.2 Floor supervisor 2.3 Room attendant 2.4 House attendant 2.5 Public area attendant
3. Identify the importance of communication links between the housekeeping and other departments
4. Explain the procedures in
4.1 Cleaning and tasks of floor areas and public areas 4.2 Cleaning and maintenance of rooms
5. Identify cleaning machines, equipment and products 6. Identify and compute the amounts of the different types
of linen for an efficient hotel operation
7. Elaborate the different amenities related to the category and type of hotel
8. Explain laundry operations, their integration in rooms division and their tasks related to size and type of hotel 9. Explain and describe the various functions of
housekeeping that can be outsourced and contrast the advantages and disadvantages of outsourcing
Competencies 10. Contrast advantages and disadvantages of in- and outsourcing the various housekeeping functions, including laundry
11. Analyse the defined duties of the housekeeping department in hotels and restaurants
12. Apply the right control according to the various systems 13. Analyse the distribution and stocking system for
cleaning products, amenities, linen and uniforms
14. Plan housekeeping operations to ensure a continuous cleaning of the hotel and all its areas
15. Apply the right selection of furniture for a room and establish a maintenance plan
Mindset 16. Apply the right planning and staffing to assure minimum costs for the department and maximum cleanliness in the hotel
17. Analyse the profit and loss statement and apply the processes to improve the results of the department
18. Analyse the potential risks for your staff and apply the right prevention measures
