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Basic Concepts in Housekeeping
Lesson 1: Definition and Scope of Housekeeping
Lesson 2: Cleaning as a housekeeping activity

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  1. 1. BASIC CONCEPTS IN HOUSEKEEPING Lesson 1: Definition and Scope of Housekeeping
  4. 4. - or House cleaning - is the systematic process of making a home neat and clean. - refers to the upkeep and maintenance of cleanliness and orderliness in the house, lodging establishment such as hotel, inn, apartel, condominium, resort, dormitory or even the hospital.
  5. 5. • A person who is responsible for administering housekeeping maintenance and for insuring that everything is in order. • He or she sees to it that occupants are comfortable, safe and protected inside and outside.
  6. 6. •Some housekeeping is house cleaning and some housekeeping is home chores.
  7. 7. HOME CHORES •are housework that need to be done at regular intervals.
  8. 8. HOUSEKEEPING • It includes the budget and control of expenditures, preparing meals, buying food, paying utility bills and cleaning the house. • Outdoor housekeeping chores include removing leaves from rain gutters, washing windows, sweeping doormats, cleaning the pool, putting away lawn furniture and taking out the trash.
  9. 9. WHAT DO YOU THINK ARE THE TYPES OF HOUSEKEEPING? a. Domestic and Institutional b. Global and Establishment c. Commercial and Global d. Local and Global
  10. 10. SCOPE OF HOUSEKEEPING MAINTENANCE •The scope of work highly depend on where the housekeeping activity is performed. In general, the following are the responsibilities of a housekeeper.
  11. 11. RESPONSIBILITIES OF A HOUSEKEEPER 1. Maintains cleanliness and orderliness inside and outside the house or establishment. 2. Furnishes the room with the necessary amenities and supplies such as the furniture, linen, appliances, and the like. 3. Keeps the area free of safety hazards 4. Undertakes minor repairs like busted bulbs, broken furniture, etc.
  12. 12. RESPONSIBILITIES OF A HOUSEKEEPER 5. Washes, dries, irons laundry as well as linen used. 6. Installs, cleans, and maintains fixtures and facilities like furniture and appliances. 7. Attends to the needs of members of the household and guests.
  13. 13. FOR COMMERCIAL OR INSTITUTIONAL • There’s a need for a housekeeping organization. • Housekeeping department shall set up a section for Room maintenance, another for public area, separate section for linen and laundry service. Each section is headed by a section head.
  14. 14. • In smaller establishments with fewer guestrooms and public areas to be serviced, the housekeeping unit may just be a small section instead of a department, headed by a housekeeping supervisor, assisted by an assistant housekeeper who takes over in case the supervisor is not around. All housekeeping staff report directly to the housekeeping supervisor.
  16. 16. WHICH IS WHICH?
  18. 18. BASIC STANDARDS FOR AN IDEAL HOUSEKEEPING WORK: 1. Cleanliness 2. Orderliness 3. Sanitation 4. Comfort 5. Eye appeal 6. Safety 7. Maintenance
  19. 19. CLEANLINESS • All areas are clean. • Furniture and fixtures, windows and glass panels are free of dust; doorknobs and metal fixtures are polished. • Floors are vacuumed, polished, or shampooed when necessary. • Grounds are free of litter and dirt.
  20. 20. •Furniture and fixtures are appropriately located. •Linen are clean and properly folded. •Beds are made up properly; linen are mitered and wrinkle free. ORDERLINESS
  21. 21. •Garbage are properly disposed of. •Area is protected from pest infestation and regularly fumigated. SANITATION
  22. 22. • All areas are properly lighted and ventilated. • There is minimal form of distraction. • There are sufficient amenities available. COMFORT
  23. 23. • Surroundings are soothing to the eyes. • There is suitable interior design and proper blending of colors. • Paintings and other amenities like television sets are mounted at eye level. EYE APPEAL
  24. 24. • All areas are free from safety hazards. • House or structure is provided with safety facilities like fire extinguishers, emergency alarms, fire exits, etc. SAFETY
  25. 25. • Supplies and materials are available when needed. • Consumption of supplies is always monitored. • All tools and equipment are properly stored. • There is periodic checking of appliances and equipment. MAINTENANCE
  26. 26. Directions: Choose the best answer and write the letter on the line. ________ 1. The image of a house or a lodging is reflected not only in the quality of facilities but also in the ___________. a.quality of its housekeeping b.location of the house or lodging place c.size of the structure.
  27. 27. 2. This is NOT the responsibility of the housekeeper. a.Housekeeping maintenance to ensure everything is in order. b.Seeing to it that occupants are comfortable and safe. c.Procuring housekeeping materials, equipment and tools.
  28. 28. 3. For commercial or institutional housekeeping, this department its in- charge for the cleaning and maintenance of rooms. a.Linen and Laundry Department b.Rooms Maintenance Department c.Room Service Department
  29. 29. 4. Facilities and fixtures are properly arranged and installed in appropriate location. This criterion belongs to this housekeeping standard. a.Safety b.Orderly c.Cleanliness
  30. 30. 5. This criterion belongs to Eye Appeal Standard. a.There is suitable design and proper blending of colors. b.Rooms are properly lighted. c.Occupants are not disturbed by any form of distraction.
  31. 31. CLEANING AS A HOUSEKEEPING ACTIVITY Good housekeeping requires very thorough cleaning and being clean means the absence of visible dirt.
  33. 33. CLEANLINESS • is the process of freeing your house or lodging place of filth. This means each rooms in your house requires a different cleaning tactic: which is easier to clean and which needs more time to clean.
  34. 34. ORGANIZING • It involves creating a system for storing and finding things. This means you will have to take an inventory of the clothes in your closet and drawers, reorganize where everything goes, pick out all things you never wear anymore. • A great “finishing touch” way to tie everything together after your house or lodging is cleaned.
  36. 36. 5-S: HOUSEKEEPING to improve efficiency and productivity to maintain safety and cleanliness to maintain good control over the processes to maintain the good product quality
  37. 37. 5-S SEIRI SEITON SEISO SEIKETSU SHITSUKE Sorting/segregating Self Arrangement/arranging Spic and Span (Neat and Clean) Standardization Self Discipline
  38. 38. Junk & Waste Separating the wanted and unwanted Repairable Wanted Items No Use Repair Discard To next step SEIRI SORTING/SEGREGATING
  39. 39. How often things are used.  What is the life if the material.  Cost of the material  Be sure to throw the things, otherwise you may repent. While doing Seiri keep in mindWhile doing Seiri keep in mind :: SEIRI Sorting/Segregating
  40. 40. Consequences of not followingConsequences of not following SEIRI:SEIRI: •The wanted is hard to find,when required. •More space is demanded. •Unwanted items cause misidentification. • SEIRI Sorting/Segregating
  41. 41. SEITONSEITON SELF ARRANGEMENT/ARRANGINGSELF ARRANGEMENT/ARRANGING Identifying places to arrange the things and placing them in proper order for prompt usage. “A place for every thing andA place for every thing and everything in its placeeverything in its place.”
  42. 42. The right location where the things will be used. FIFO (First in First out) arrangement. Labeling of the area and the equipment is very important. Keep proper gaps between two things to avoid confusion. SEITONSEITON Self Arrangement/arrangingSelf Arrangement/arranging While doing Seiton keep in mindWhile doing Seiton keep in mind ::
  43. 43. SEITONSEITON SELF ARRANGEMENT/ARRANGINGSELF ARRANGEMENT/ARRANGING Consequences of not followingConsequences of not following SEITON:SEITON: • Things are seldom available when needed • Items get lost • Items get mixed up • Visual control not possible •
  44. 44. SEITON & VISUAL CONTROL • Good SEITON includes use of labels signs, indications, display, cautions • Use of labels signs, indications, display, cautions highlights difference between normality and abnormality. • Non - users of the equipments also become aware of its use and precautions.
  45. 45. SEISOSEISO SPIC AND SPAN (NEAT AND CLEAN)SPIC AND SPAN (NEAT AND CLEAN) Sweep your workplace thoroughly so that there is no dust/dirt/scrap anywhere. The area should say “ Who I’m” and its neatness should give you a natural welcome.
  46. 46. SEISOSEISO Spic and Span (Neat and Clean)Spic and Span (Neat and Clean) While doing Seiso keep in mindWhile doing Seiso keep in mind :: Cleaning should be done regularly. Use the best cleaning agent . All the nooks and corners should be cleaned. Keep all the labels intact. All the labels should correct, visible and legible to all.
  47. 47. SPIC AND SPAN (NEAT AND CLEANSPIC AND SPAN (NEAT AND CLEAN Consequences of not practicing SEISO:Consequences of not practicing SEISO: • Performance of machines deteriorates • The quality / aesthetic quality deteriorates • Dirty place is unpleasant and hazardous to health. • Sends uncaring and irresponsible message to the team members and society at large. • People working at dirty areas are generally found to have low desire to excel and their motivation level is low.
  48. 48. • Always aim at maintaining the standard level of cleanliness, hygiene and visual control. • Keep all the 4 M’s ( Man., Machine, Material and Method) intact, a lapse in any one of them will make you loose the rest of the three SEIKETSUSEIKETSU (standardization)(standardization)
  49. 49. While doing Seiketsu keep in mindWhile doing Seiketsu keep in mind :: The standards should be arrived at unanimously. Always keep the standards flexible to changes and improvements. Standards should be known to all and displayed. SEIKETSUSEIKETSU (standardization)(standardization)
  50. 50. Consequences of not following Seiketsu : • Dual standards yield multiple results. • Multiple results lead to conflicts and confusions. • Rework increases. • Rework increases the basic cost of the finished product without any value addition SEIKETSUSEIKETSU (standardization)(standardization)
  51. 51. The Essence of Seiketsu • It is the proof that 3-S (SEIRI, SEITON, SEISO) are being religiously carried out. • It is the barometer which indicates the control level based on the 5-S of all the workers. SEIKETSUSEIKETSU (standardization)(standardization)
  52. 52. SHITSUKESHITSUKE (SELF-DISCIPLINE)(SELF-DISCIPLINE) • If you are disciplined. : • Rules will always be followed. • Laid down targets will be achieved. • Improvements will be promoted . • The no. of defects will be reduced. • The cost will not increase.
  53. 53. SHITSUKESHITSUKE (SELF-DISCIPLINE)(SELF-DISCIPLINE) How to practice SHITSUKE •Train all team members on 4-S •Correct wrong practices on the spot •Punctuality is the backbone of 5S •Follow work instructions.
  54. 54. Think Locally actThink Locally act GloballyGlobally
  55. 55. 5- S HOUSE KEEPING Following 5 S will help you : Maintain good product quality. Improve your efficiency and productivity Maintain good control over the processes Ensure safety and cleanliness.
  56. 56. ACTIVITY 3: HOUSEKEEPING CHALLENGE Mechanics: 1.Make a plan or schedule for cleaning your house. Indicate the daily, weekly and occasional tasks. Fill in the chart. (PROCESS) DAILY TASKS WEEKLY TASKS OCCASIONAL TASKS
  57. 57. 2. Do the housekeeping challenge in your house with your plan or schedule created. Do the task within 1 week. 3. Post pictures in Facebook from day 1 to day 5 of housekeeping. (before and after) 4. In your pictures, put captions with 100 words. (PRODUCT)
  58. 58. THANK You for Listening 