Housekeeping Operations and Standards

Course Details

Course Title: Housekeeping Operations and Standards
Course Code: HOS-HSKP-2503-2.1

Course Accreditation

Accreditation Type: Certificate of Competency

Course Duration

Total Course Hours: 8 hours (1 day)

Course Fee

Total Course Fee: S$180/pax

Funding Available (If Applicable):

  • Training Industry Professionals in Tourism (TIP-iT)
  • NTUC Company Training Committee (CTC) Grant
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Summary

Topics:

    • Understanding cleaning techniques for guest rooms and public areas
    • Understanding cleaning techniques for guest rooms and public areas
    • Efficient use of cleaning supplies and equipment
    • Time management and productivity in housekeeping

      Learning Objectives and Learning Units for Housekeeping Operations and Standards

      Learning Objectives:

      By the end of this course, learners will be able to:

      1. Apply proper cleaning techniques to guest rooms and public areas to maintain high standards of hygiene and presentation.
      2. Use cleaning supplies and equipment efficiently to ensure effective cleaning while minimizing waste.
      3. Manage time effectively to meet housekeeping schedules and maximize productivity.

       

      Learning Units:

      Unit 1: Cleaning Techniques for Guest Rooms and Public Areas

      • Overview of standard cleaning procedures for guest rooms (bed linens, furniture, bathroom cleaning, etc.).
      • Cleaning protocols for public areas (lobbies, hallways, elevators, restrooms).
      • Ensuring hygiene and guest comfort through attention to detail in room presentation.
      • Special cleaning procedures for high-touch areas and items (door handles, light switches, remote controls).

      Unit 2: Efficient Use of Cleaning Supplies and Equipment

      • Identifying and understanding the use of different cleaning supplies and chemicals.
      • Proper handling, storage, and disposal of cleaning materials to ensure safety.
      • Training on using cleaning equipment (vacuum cleaners, floor scrubbers, steam cleaners) efficiently and effectively.
      • Preventing misuse and ensuring equipment maintenance to extend lifespan.

      Unit 3: Time Management and Productivity in Housekeeping

      • Creating effective daily cleaning schedules and prioritizing tasks.
      • Strategies for maximizing cleaning efficiency without compromising quality.
      • Using task-tracking tools or apps to monitor and adjust workflows.
      • Balancing quality and speed to meet the expectations of guests and management.

      Unit 4: Health, Safety, and Sustainability in Housekeeping

      • Ensuring housekeeping operations adhere to health and safety standards (PPE, chemical safety).
      • Minimizing the environmental impact of cleaning processes (eco-friendly products, waste reduction).
      • Compliance with regulatory standards for cleanliness and sanitation.
      • Integrating green cleaning practices into daily routines.