Dr. Cyrus Poonawalla Skill Development Centre

Dept. of Hotel Management

Details of syllabus for all 3 courses under each unit

Housekeeping

Housekeeping - Craft Course (Duration: 2 Month)

	Reference Books: -
	Course outcomes:
	Introduction to basic Housekeeping.
	Understand role of Housekeeping in Service Industry.
	Knowledge of different departments in House Keeping.
	Introduction to Basic operational aspects of accommodation operations
	Introduction to Hospitality Industry.
Chapter 1	Introduction to House keeping	6 Hrs. 5 Marks
	1.1 Importance & Functions of Housekeeping
	1.2 Guest satisfaction and repeat business
	1.3 House Keeping areas – Front of the House
	1.4 House Keeping areas – Back of the House
	1.5 Guest Rooms, Public areas, Maid’s Room, Indoor & Out Door areas

Chapter 2	Co-ordination with other Departments	6 Hrs. 2 Marks
Chapter 2	2.1 Coordination of Housekeeping with other departments like Front Office, Engineering, Food Production, Security, Purchase, Human Resource Accounts.	6 Hrs. 2 Marks

Chapter 3	Layout of House Keeping Department	5 Hrs. 3 Marks
	3.1 Sections of the house keeping department
	3.2 Functions of Housekeeping Department
	3.3 Lay Out of House Keeping Department

Chapter 4	Organization of Housekeeping Department	8 Hrs. 5 marks
	4.1 Hierarchy in large, medium& small organization.
	4.2 Attributes of staff.
	4.3 Job Descriptions and Job Specifications
	4.4 Duties and Responsibilities of Executive Housekeeper, Floor Supervisor, Guest room Attendant, Linen Room Supervisor, and other housekeeping staff.

Chapter 5	Organization of Housekeeping Department	8 Hrs. 5 Marks
	5.1 Classification of Equipment.
	5.2 Use, care & maintenance of Equipment.
	5.3 Selection & purchase criteria of Equipment.

Chapter 6	Cleaning Agents	8 Hrs. 5 Marks
	6.1 Classification of Cleaning Agents
	6.2 Use of Cleaning Agents
	6.3 Care and Storage of Cleaning Agents
	6.4 Distribution &Control

	1. Housekeeping Training Manual-Sudhir Andrews
	2. Hotel, Hostel& Hospital Housekeeping–Brenscon & Lanox
	3. Hotel Housekeeping and operations – Raghubalan

Practicals:		Marks
	1. Housekeeping Training Manual-Sudhir Andrews	5
	2. Introduction to Cleaning Agents	5
	3. Sweeping and Mopping – dry, wet.	3
	4. Polishing of Laminated surfaces.	2
	5. Polishing of Brass Articles.	2
	6. Polishing of Copper articles.	2
	7. Cleaning of Glass surfaces.	2
	8. Cleaning of oil painted and plastic painted surfaces.	2
	9. Mansion polishing	2

Housekeeping - Certificate Course (Duration: 4 Month)

	Reference Books: -
Course outcomes:
Understand role of Housekeeping in Service Industry.
Knowledge of different departments in House Keeping.
Introduction to Basic operational aspects of accommodation operations
Introduction to Hospitality Industry.

Chapter 1	Introduction to House keeping	6 Hrs. 3 Marks
	1.1 Importance & Functions of Housekeeping
	1.2 Guest satisfaction and repeat business
	1.3 House Keeping areas – Front of the House
	1.4 House Keeping areas – Back of the House
	1.5 Guest Rooms, Public areas, Maid’s Room, Indoor & Out Door areas

Chapter 2	Co-ordination with other Departments	6 Hrs. 3 Marks
Chapter 2	2.1 Coordination of Housekeeping with other departments like Front Office, Engineering, Food Production, Security, Purchase, Human Resource Accounts.	6 Hrs. 3 Marks

Chapter 3	Layout of House Keeping Department	5 Hrs. 3 Marks
	3.1 Sections of the house keeping department
	3.2 Functions of Housekeeping Department
	3.3 Lay Out of House Keeping Department

Chapter 4	Organization of Housekeeping Department	8 Hrs. 4 Marks
	4.1 Hierarchy in large, medium& small hotels
	4.2 Attributes of staff.
	4.3 Job Descriptions and Job Specifications
	4.4 Duties and Responsibilities of Executive Housekeeper, Floor Supervisor, Guest room Attendant, Linen Room Supervisor, and other housekeeping staff.

Chapter 5	Guest Rooms	8 Hrs. 2 Marks
	5.1 Types of Guest Rooms
	5.2 Amenities & Facilities for Standard &VIP guestrooms.

Chapter 6	Cleaning Equipment	8 Hrs. 5 Marks
	6.1 Classification of Equipment.
	6.2 Use, care & maintenance of Equipment.
	6.3 Selection &purchase criteria of Equipment.

Chapter 7	Cleaning Agents	10 Hrs. 5 Marks
	7.1 Classification of Cleaning Agents.
	7.2 Use of Cleaning Agents.
	7.3 Care and Storage of Cleaning Agents.
	7.4 Distribution & Control.

	1. Housekeeping Training Manual-Sudhir Andrews
	2. Hotel, Hostel& Hospital Housekeeping–Brenscon & Lanox
	3. Hotel Housekeeping and operations – Raghubalan

Practicals:		Marks
	1. Introduction to the Housekeeping department	2
	2. Introduction to Cleaning Equipment	3
	3. Introduction to Cleaning Agents	3
	4. Sweeping and Mopping – dry, wet.	3
	5. Introduction to Guest Room and supplies &placement	2
	6. Polishing of Laminated surfaces.	2
	7. Polishing of Brass Articles.	2
	8. Polishing of Copper articles.	2
	9. Cleaning of Glass surfaces.	2
	10. Cleaning of oil painted and plastic painted surfaces.	2
	11. Mansion polishing	2

Housekeeping - Diploma Course (Duration: 6 Month)

	Reference Books: -
Course outcomes:
Introduction to basic Housekeeping.
Understand role of Housekeeping in Service Industry.
Knowledge of different departments in House Keeping.
Introduction to Basic operational aspects of accommodation operations
Introduction to Hospitality Industry.
Understand role of Housekeeping in the Hospitality Industry.
Study basic Skills for different tasks and aspects in Housekeeping.
Learn Operational aspects like cleaning routine of House Keeping Department.
Understand Various Procedural aspects of cleaning public areas.

Chapter 1	Introduction to House keeping	6 Hrs. 10 Marks
	1.1 Importance & Functions of Housekeeping
	1.2 Guest satisfaction and repeat business
	1.3 House Keeping areas – Front of the House
	1.4 House Keeping areas – Back of the House
	1.5 Guest Rooms, Public areas, Maid’s Room, Indoor & Out Door areas

Chapter 2	Co-ordination with other Departments	6 Hrs. 5 Marks
Chapter 2	2.1 Coordination of Housekeeping with other departments like Front Office, Engineering, Food Production, Security, Purchase, Human Resource Accounts.	6 Hrs. 5 Marks

Chapter 3	Layout of House Keeping Department	6 Hrs. 10 Marks
	3.1 Sections of the house keeping department
	3.2 Functions of Housekeeping Department
	3.3 Lay Out of House Keeping Department

Chapter 4	Organization of Housekeeping Department	8 Hrs. 10 Marks
	4.1 Hierarchy in large, medium& small hotels
	4.2 Attributes of staff.
	4.3 Job Descriptions and Job Specifications
	4.4 Duties and Responsibilities of Executive Housekeeper, Floor Supervisor, Guest room Attendant, Linen Room Supervisor, and other housekeeping staff.

Chapter 5	Guest Rooms	8 Hrs. 5 Marks
	5.1 Types of Guest Rooms
	5.2 Amenities & Facilities for Standard &VIP guestrooms.

Chapter 6	Cleaning Equipment	8 Hrs. 10 Marks
	6.1 Classification of Equipment
	6.2 Use, care & maintenance of Equipment
	6.3 Selection & purchase criteria of Equipment

Chapter 7	Cleaning Agents	10 Hrs. 10 Marks
	7.1 Classification of Cleaning Agents
	7.2 Use of Cleaning Agents
	7.3 Care and Storage of Cleaning Agents
	7.4 Distribution & Control

Chapter 8	Cleaning Routine of Housekeeping Department	8 Hrs. 10 Marks
	8.1 General principles of cleaning.
	8.2 Work routine for floor supervisors and chambermaids.
	8.3 Rules of the floor.

Chapter 9	Cleaning routine of Guest Rooms	8 Hrs. 10 Marks
	9.1 Daily Cleaning of occupied, Departure, Vacant, UnderRepair and VIP Rooms.
	9.2 Evening service and second service procedures.
	9.3 Weekly/Periodic cleaning.
	9.4 Spring cleaning procedures.
Chapter	Cleaning Routine of public areas
Chapter 10	10.1 Areas to be maintained	8 Hrs. 10 Marks
Chapter 10	10.2 Daily, Weekly, and spring cleaning procedure for public areas.	8 Hrs. 10 Marks

Chapter 11	Control Desk	8 Hrs. 5 marks
	11.1 Importance of Control Desk
	11.2 Records maintained at Control Desk
	11.3 Functions performed by Control Desk

Chapter 12	Housekeeping Supervision	8 Hrs. 5 marks
	12.1 Importance of supervision
	12.2 Checklist for inspection
	12.3 Dirty Dozen

	1. Housekeeping Training Manual-Sudhir Andrews
	2. Hotel, Hostel& Hospital Housekeeping–Brenscon & Lanox
	3. Hotel Housekeeping and operations – Raghubalan

Practicals:		Marks
	1. Introduction to the Housekeeping department	2
	2. Introduction to Cleaning Equipment	5
	3. Introduction to Cleaning Agents	5
	4. Sweeping and Mopping – dry, wet.	2
	5. Introduction to Guest Room and supplies & placement	2
	6. Polishing of Laminated surfaces.	2
	7. Polishing of Brass Articles.	2
	8. Polishing of Copper articles.	2
	9. Cleaning of Glass surfaces.	2
	10. Cleaning of oil painted and plastic painted surfaces.	2
	11. Mansion polishing	2
	12. Bed making Day /Evening	2
	13. Equipping Maids Carte / Trolley	2
	14. Daily Cleaning of Guest rooms – Departure, occupied and vacant.	5
	15. Daily cleaning of Public Areas(Corridors)	5
	16. Cleaning routine Restaurants / Admin. Offices / Staircases & Elevators /Exterior areas.	3
	17. Weekly / Spring-cleaning of Rooms and Public Areas	5