Housekeeping Equipment and Chemicals

Equipment that is used by housekeeping staff to make cleaning tasks easier and faster, such as vacuum cleaners, polishing machines, and scrubbers.

Cleaning tools and supplies like sponges, scouring pads, towels, microfiber cloths, feather dusters and squeegees.

Chemicals and agents used for removing dirt, germs, and odors, such as all-purpose cleaners, glass cleaners, bathroom cleaners, disinfectants, and metal polish.

The desirable or useful features or facilities of a guest room, such as air conditioning, toiletries, mini-refrigerators, and cable television.

A type of cleaning equipment that uses electricity to clean and scrub surfaces.

A wheeled cart used by housekeeping staff for carrying cleaning supplies and equipment.

A cleaning agent that is commonly used for disinfecting and removing stains.

A type of cleaning equipment that uses water and a cleaning solution to scrub floors.

The process of maintaining cleanliness and tidiness in guest rooms. This involves tasks like making beds, dusting, cleaning bathrooms, and replenishing supplies.

The process of maintaining cleanliness and tidiness in public areas of the hotel. This includes common spaces like lobbies, hallways, and restaurants.

A cleaning routine conducted daily in occupied guest rooms, usually once or twice a day, depending on the guest's request. This involves clearing trash, making beds, dusting, and cleaning bathrooms.

A cleaning routine performed in guest rooms upon check-in. This involves tasks like making beds with fresh linens, replenishing toiletries, and cleaning bathrooms.

The act of placing a soiled item in a designated bag for laundering. This involves separating different types of linens and ensuring they are properly collected and disposed of.

Maintaining the overall cleanliness of the room by removing trash, dusting surfaces, and refreshing items like toilet paper and bathroom supplies.

A collection of items with a specific purpose, for example, a toothbrushes set would contain a toothbrush, toothpaste, and perhaps a mouthwash.

The practice of maintaining cleanliness and hygiene to prevent the spread of diseases and infections.

Actions taken to protect guests, employees, and the hotel's assets from potential dangers, including fire, theft, bomb threats, and natural disasters.

Threats that can negatively impact a guest's health, comfort, and well-being.

Threats that directly impact the hotel's operations, including its physical assets, revenue, and reputation.

The first step in providing basic medical care in case of accidents or emergencies. It involves having essential medical supplies and equipment readily available at the hotel.

A list of tasks and items to be checked to ensure nothing is missed during cleaning.

Documents that provide information on occupancy rates, guest history, and other important data for forecasting.

The absence of dirt and harmful microorganisms that are invisible to the naked eye.

Measures taken to prevent pests such as cockroaches, rats, and other insects from entering and infesting the hotel.

A logbook used to record details about pest sightings, treatments, and follow-up actions.

A plan that outlines the steps the hotel takes to prevent and control pest infestations.

Items that are no longer useful or wanted, requiring disposal.

A system for collecting, storing, and disposing of waste in a safe and hygienic manner.

The most common public areas of hotels are: lobby, corridors, elevators, dining areas, swimming pools, and parking areas.

This involves keeping the front office, lobby, and corridors clean; maintaining the dining area; cleaning elevators; cleaning the swimming pool; cleaning the hotel garden; and cleaning the parking area.

Housekeeping supplies fresh and sanitized linens for guests and clean, ironed uniforms for hotel staff.

These include washers/extractors, dryers, flatwork ironers, commercial folders, and stackers.

This process involves removing unwanted items from linens and uniforms, sorting by type of stain, use, and material, and then checking for tears and stains before washing.

Collecting soiled linen, transporting it to laundry, sorting, washing, extracting, finishing, folding, storing, then transferring clean linen back to designated areas.

Items found in rooms or public areas are classified as valuable (kept for 6 months), non-valuable (kept for 3 months), or perishable (kept for 3 days).

Babysitting requires patience, talent, and charisma to connect with young guests.