Lodging Cleaning Procedures PDF

Cleaning Procedures By Area Public Area A. Lobby – A room or corridor that separates the inside rooms of a building from the outside. The lobby is the area that requires constant cleaning, not only because of heavy public traffic marks its passage with trails of footprints, cigarette b...

Cleaning Procedures By Area Public Area A. Lobby – A room or corridor that separates the inside rooms of a building from the outside. The lobby is the area that requires constant cleaning, not only because of heavy public traffic marks its passage with trails of footprints, cigarette butts and chewing gum and candy wrappers, but also because the appearance of the lobby is important if an institution is to have a favorable impact on new guest arrivals. Equipment Needed in Cleaning the Lobby: Broom and dustpan Mop and bucket (can be substituted with rag or sponge) All purpose cleaner Glass cleaner Procedures in Cleaning the Lobby 1. Swab any excess water from the floor using dry mop, rag or sponge. 2. Sweep floor area, including matting or runner, if appropriate. 3. Clean glass area of doors on both sides, working from the top down. 4. Clean non-glass areas of doors. Pay particular attention to fingerprints and smudges around handles of the know areas. 5. Polish knobs or handles. 6. Clean door tracks. 7. Make sure all mats and runners are laying straight and flat. As final check, open each door to ensure proper clearance along bottom. B. Restaurant Area – A restaurant is a commercial establishment that provides food and beverages to the guests. It may be a licensed part of a hotel operation or a franchised operation or concessionaire. Since food and beverages are the main products being offered so cleanliness is a must. The following are points to consider in cleaning the restaurant: Legs of chairs and tables must be thoroughly wiped daily. Floors should be clean and non-greasy. F&B service equipment like trolleys and carts should be inspected and cleaned. Lighting fixtures and bulbs must be inspected for maintenance.  Furniture must be checked for wear and tear. C. Function Room – Complete daily cleaning schedule for all function rooms should be prepared and assigned to the appropriate personnel. These cleaning schedules will include the procedure for daily inspection and cleaning, if required, of walls and ceiling, windows, fixtures, draperies, pictures, lamps and furniture, paying special attention to the legs of all chairs and tables to the bases of floor lamps. D. Public restrooms/Lavatory – This is quite different form cleaning guest bathrooms, it must be done more frequently in some cases, every hour because the public may, in a break time, make the room very unpleasant for the subsequent user or actually damage the plumbing equipment. The chores involved should be carefully thought out and delineated for maintenance workers. Equipment Needed All purpose cleaner Clothes and sponges Glass cleaner Bowl brush Supplies for paper, tissue and soap dispenser Broom and dust pan Mop and bucket Procedures in Cleaning the Public Restrooms/Lavatory 1. Check status of the room Knock firmly on the door and say “housekeeping”. If no answer is heard, knock again and repeat “housekeeping.” Wait a second time for response. If you still do not receive an answer, open the door slightly and repeat “housekeeping.” If the washroom is occupied excuse yourself and close the door. If the washroom is unoccupied, prop the door open with the doorstop and position the approved floor sign that indicates the room is being cleaned. 2. Flush toilets and urinals. Apply cleaner around, under the lip of the bowl, and around under the rim and drain holes of the urinals. Let cleaner stand while you attend to the other tasks. 3. Empty trash containers. Replace wastebasket liners. 4. Empty and clean ashtrays in sink and in individual stalls. 5. Clean sinks and countertop areas. Run warm water into each sink. Add the correct amount of cleaner. Clean the countertop area. Clean the sink. Remove drum trap and clean. Clean sink fixtures. Polish dry to remove water spots. Wipe countertop area dry. Dust and clean any exposed piping under the sink. Clean the mirror with glass cleaner. 6. Clean toilets and urinals Scrub the inside of the toilet or urinal with the bowl brush, then flush. Use a clean rag for each unit. Clean exterior surfaces from top to bottom. Wipe dry all exterior surfaces. Polish handles. 7. Clean partitions between stalls. 8. Clean washroom walls and fixtures. 9. Restock dispensers for toilet paper towels, and soap. Dust or polish dispenser to remove any fingerprints or smudges. 10. Clean the floor Sweep all exposed floor areas. Run edge room with broom along baseboards. Mop the floor with warm water and appropriate cleaning solution. Rinse floor using hot water; wring mop frequently. Dry mop floor. 11. Make final check. Resemble cleaning supplies and close the door.  Sequence in Entering and Cleaning the Guest Rooms 1. Enter the guest rooms a. Check room assignment sheet: Confirm room number Determine room status Note guest name, if provided b. Check door to see whether guest is ready to have room made up: Return later to check if do not disturb sign or night lock is on c. Knock door with knuckles, not with keys: Wait a moment and knock again if there is no answer d. Announce self as “housekeeping” and wait a moment. If guest answers, say “sorry to disturb you. This is housekeeping. When would you like me to make up your room?” If guest would like room made up later, record time when room should be cleaned If no one answers, unlock door: Open door carefully in case door chain is in use:  Contact supervisor if there is no sign of guest and door is chained. Enter room slowly saying “Housekeeping”, as you enter see:  If guest is in the room but does not respond, leave room  If guest is not in the room: Place vacuum cleaner and cleaning supplies in the room where they will not be tripped over. Place cart in front of guest room door to create partial barrier or;  Keep door shut with room being serviced sign on the door. e. Call supervisor if there is a problem. f. Contact supervisor if you are unable to enter all assigned rooms. g. Do not touch guest belongings like gadgets, jewelry, and the like. Leave them where you found them. h. It is also very important to take note of the time of your entry and exit for security and documentation purposes. 2. Prepare room for cleaning. a. Turn on lights. b. Collect the garbage and waste. c. Remove: Dirty items, ensuring that no guest belongings are in soiled linen. d. Replenish stocks, such as coffee, tea, creamer, and the like. 3. Clean the bathroom. Replenish all bathroom items like towels, soaps, tissues, etc. Clean the bathroom. 4. Make the bed. Strip off and change the bed linens. Wipe the bed surroundings. Clean and wipe the bedside table. 5. Dust the room. Dust room (furniture and fixtures, tables, door/st, TV etc.) Disinfect the floor area. 6. Replenish supplies and amenities. 7. Vacuum the guest room floor area. 8. Disinfect the room and spray air freshener.  Bedmaking and Turning Down Bedding Bedding encompasses all materials used in the making of a bed. This includes sheets, pillow cases, blankets, pillows, bedcover/bedspread, valence or bed skirt, and bed pad. Bedmaking Procedure Materials to be used: 2 flat sheets 1 standard pillow 20”x26” 1 standard pillow case 20”x30” 1 duvet cover/case 1 duvet 1 bed skirt 1. Place the bed pad 2. Put on bottom sheet – right side up, crease down center – miter all four corners. Tuck in corners of sheet. 3. Put on 2nd sheet – wrong side up, crease down center – ensuring it touches the headboard. 4. Put on blanket – right side up, at least 4”-8” from the head of the bed, or five fingers spread. 5. Put on 3rd sheet – right side up, to reach level of the blanket. 6. Working with sheets and blanket as one, tuck in the sheets from the foot of the bed and meter the bottom corners. 7. Turn first sheet over the blanket and place the 3rd sheet to make a room for pillows. Tuck in sides 8. Fluff pillows and insert in pillow slips. Ensure that pillow fillings are properly distributed. Avoid handling the pillows with too much pressure and from touching your body. Labels and tags should be kept away from guest contact. Openings should be facing away from the door. 8. Put on bed spread or bed cover and inspect from both sides.  Do’s and Don’ts in Bedmaking 1. Mattress should be rotated depending on the schedule given by the property. 2. Work at the central bottom part of the bed (foot of the bed) to ensure balance distribution of linens on both sides. 3. Strip off linens on both sides. 4. Wear proper uniform. It includes wearing hair tied at the back. 5. Do check if linens are fit for use – no stains and tear. 6. Ensure tags are at foot of the bed. 7. Never let the linens touch the floor. 8. Never bend. Do squat or sit. Bending is hazardous to your back. 9. Don’t carry the mattress. 10. Avoid wearing too much jewelry when working. 11. Never lean on the bed once linens are placed.  Turning Down a Bed Procedures 1. Knock. If the guest is there, ask if he would like a turn down service. If he consents, thank him and enter the room. If the guest is not around, insert under the door request for turn down service card. 2. Remove room service trays and tables. If guests have mini bar service, remove used glasses and empty bottles. 3. Empty and clean all the ashtrays. 4. Empty and clean thoroughly all the wastebasket. Replace the liners if these are dirty. 5. Check the bathroom for cleanliness and orderliness. Check defects and report it immediately. Clean tub, washbasin, mirror, toilet bowl and used glasses if needed. Check supplies and replace if necessary. 6. Check thoroughly soiled bathroom linens and replace them if necessary. 7. Turn on the light where the beds are turned down. 8. Close louver doors. If the guest is in, ask permission if necessary. 9. Fold the bedcover. Check for any personal belongings on the bedcover. Pull bedcover gently back over the pillow bringing it toward the bottom of the bed by approximately (three-fourth) ¾ up. This is now a three-way fold. Fold the right side to the center. Fold the left side to the center. Fold in the middle. Keep it inside the closet (on the top shelf). If full with guests’ belongings, place it on top of luggage rack. Never place the bedcover on file chair or on top of the dresser. 10. Loosen the linen at the foot of the bed. 11. Proceed to the head of the bed by the nightstand with radio and pull back the top sheet, blanket and the second sheet with one operation to form a right angled triangle. 12. Place the breakfast doorknob menu on top of the pillow. 13. Check the telephone for dial tone. Check the alarm clock. 14. While doing the turn-down service, evening room attendants takes down guest valuables, open luggage’s and room with scattered things on top of the bed. 15. Report any unusual incidents.