The third edition of Hotel Housekeeping- Operations and Management continues its endeavour to provide a comprehensive text to students of diploma, undergraduate, and postgraduate courses in hotel management.
The book discusses all important aspects of housekeeping such as role of housekeeping in hospitality operations, composition, care and cleaning of different surfaces, room layout and guest supplies, area cleaning, routine systems and records, as well as pest and odour control, uniforms, laundry, flower arrangement, interior decoration, indoor plants, lighting, and contract services.
With its practice-oriented approach, the book will also be useful for housekeeping professionals and students of home science.
About the Author
G. Raghubalan is Head of Human Resources & Training at Janana Investment LLC, Abu Dhabi, UAE, which operates American brands such as Applebees and Rocky Mountain. He has over 23 years of experience in Hospitality Industry operations, human resources, training, and academics. Previously, he has headed HR & Training at the La brioche chain of Restaurants in Abu Dhabi, UAE, the training function at various hotels including Citymax Hotels (The Yellow Chilli restaurants), CGH Earth Group of Hotels, Kochi, and Novotel, Hyderabad. He has also served as Principal, R.N. Shetty College of Hotel Management, Karnataka, and PES Institute of Hotel Management, Bangalore.
Smritee Raghubalan Senior Lecturer, Department of Hotel Management and Compliance Officer-Quality Systems, Garden City College, Bengalaru, has over 10 years of professional experience, which includes teaching accommodation operations, housekeeping management, and food science and nutrition at various hotel management colleges.
Chapter 1: The Hotel Industry An Overview
Chapter 2: The Housekeeping Department
Chapter 3: Managing Housekeeping Personnel
Chapter 4: Contracts and Outsourcing
Chapter 5: Planning Housekeeping Operations
Chapter 6: Daily Routines and Systems
Chapter 7: Housekeeping Inventories
Chapter 8: Composition, Care, and Cleaning of Different Surfaces
Chapter 9: Hotel Guestrooms
Chapter 10: Standard Contents of a Guestroom
Chapter 11: Cleaning Guestrooms
Chapter 12: Cleaning Public Areas
Chapter 13: Supervision in Housekeeping
Chapter 14: Housekeeping Control Desk
Chapter 15: Budgeting for Housekeeping Expenses
Chapter 16: Textiles
Chapter 17: Linen and Laundry Operations
Chapter 18: Uniforms
Chapter 19: Sewing Room
Chapter 20: Safety and Security
Chapter 21: Ergonomics in Housekeeping
Chapter 22: Pest Control and Waste Management
Chapter 23: Internal Environment
Chapter 24: Interior Designing
Chapter 25: Interior Decoration
Chapter 26: Facilities Planning and Facilities Management
Chapter 27: Hotel Renovation
Chapter 28: Flower Arrangement
Chapter 29: Horticulture
Chapter 30: Ecotels
Chapter 31: New Property Operations
Chapter 32: Changing Trends in Housekeeping