Training Course:Housekeeping ManagementSchool/Trainer:Professional Development Institute of Tourism
Parksville, British Columbia, Canada
Course Format: Classroom | E-learning | Virtual Class | Online | On-site | Blended | Self-paced
Course Description:
'' Housekeeping Management course presents a systematic approach to managing housekeeping operations and provides a thorough overview, from the big picture of maintaining a quality staff, planning, and organizing, to the technical details of cleaning each area of a hospitality facility.
Evaluation: The student must complete twelve basic, self-scoring review
quizzes, four progress test, and a comprehensive final examination.
Learning Resource: Housekeeping Management, Second Edition,
Margaret M. Kappa, CHHE,
Aleta Nitschke, CHA,
Patricia B. Schappert, CHHE
Learning Objectives: At the completion of this course, students should
be able to:
1. Describe the role of the housekeeping department in hotel operations,
and explain the importance of effective communication between
housekeeping, the front office, and the engineering and maintenance
2. Identify typical cleaning responsibilities of the housekeeping
department, and explain how area inventory lists, frequency schedules,
performance standards, and productivity standards are used to plan and
organize the housekeeping department.
3. Apply techniques to develop and improve human resources skills in
recruiting, skills training, scheduling, and motivating. Techniques
addressed include identifying sources of labour from non-traditional
labour markets, implementing the four-step training method, developing
a staffing guide, adopting alternative scheduling methods, and motivating
the housekeeping staff.
4. Manage inventories of recycled and non-recycled items. Techniques
addressed include establishing pars for different types of inventories,
taking physical inventory, and implementing effective inventory control
procedures.
5. Control expenses in the housekeeping department by using the
operating budget as a control tool, tracking expenses on the basis of a
budgeted cost-per-occupied-room, and implementing efficient purchasing
practices.
6. Explain the safety and security needs of hospitality operations, how
safety and security issues affect housekeeping personnel, what the
executive housekeeper’s responsibilities in relation to the federal
government’s OSHA Hazard Communication Standard, and know how to
develop a hazard communication program for the housekeeping
department of a hospitality operation.
7. Understand the managerial skills necessary to efficiently operate an
on-premises laundry operation. Skills addressed include planning
the physical layout of the laundry operation, developing procedures for
laundering different fabrics, organizing the flow of linens through the
laundering process, operating typical machines and equipment used in
laundry operations, and staffing the on-premises laundry operation.
8. Develop procedures to ensure efficient and cost-effective use of labour
and supplies in relation to guestroom cleaning.
9. Develop procedures for public area and other types of cleaning.
10. Develop selection criteria for ceiling surfaces, wall coverings, furniture,
and fixtures, as well as cleaning procedures and general care guidelines.
11. Develop selection criteria for beds, linens, and uniforms.
12. Understand the basics of carpet and floor construction, the types of
equipment used in carpet and floor care, and typical carpet and floor
cleaning methods.
...''
Please go to the school's official website for training price and schedule:
http://www.pdit.ca/
Phone:250-248-2010
School Address:
Professional Development Institute of Tourism
P. O. Box 278, Suite 2 - 141 Memorial Avenue
Parksville, British Columbia, CANADA, V9P-2G4
Phone 250-248-2010
Fax 250-248-9413
Jobs & Resumes: Parksville
Houses & Roommates: Parksville
Other training courses offered by Professional Development Institute of Tourism:
Front Office Procedures
Security and Loss Prevention Management
Hospitality Industry Computer Systems
Hospitality Supervision
Quality Sanitation Management
Food & Beverage Service
Planning and Control for Food & Beverage Operations
Bar & Beverage Management
Tourism and the Hospitality Industry
Marketing of Hospitality Services
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