Raghubalan, G.
Hotel Housekeeping: Operations and management - 3rd - New Delhi Oxford University Press 2018 - 790
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.
Contents
Chapter 1: The Hotel IndustryóAn 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
Features
• Provides a good balance between theory and practice by presenting important elements of housekeeping in the companion DVD • Incudes case studies that discuss the challenges faced by housekeeping personnel New to This Edition • A new chapter on facilities planning and facilities management • New sections on floor pantry, contract specification, access equipment, basics of room layout, Wi-Fi and Internet devices, pillow menu, gate pass procedure, and more In the DVD • Detailed videos on bed-making, guestroom cleaning, organizing the maid's cart, and flower arrangement • PowerPoint presentations on cleaning and laundry equipment, bed-making procedure (with duvet), flower arrangements, types of windows, uniforms, elements of interior design, guestroom accessories, and sanitary ware and lighting fixtures
978-0-19-945174-6
Allied Informatics, Jaipur
Hospitality
647.94 / RAG
Hotel Housekeeping: Operations and management - 3rd - New Delhi Oxford University Press 2018 - 790
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.
Contents
Chapter 1: The Hotel IndustryóAn 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
Features
• Provides a good balance between theory and practice by presenting important elements of housekeeping in the companion DVD • Incudes case studies that discuss the challenges faced by housekeeping personnel New to This Edition • A new chapter on facilities planning and facilities management • New sections on floor pantry, contract specification, access equipment, basics of room layout, Wi-Fi and Internet devices, pillow menu, gate pass procedure, and more In the DVD • Detailed videos on bed-making, guestroom cleaning, organizing the maid's cart, and flower arrangement • PowerPoint presentations on cleaning and laundry equipment, bed-making procedure (with duvet), flower arrangements, types of windows, uniforms, elements of interior design, guestroom accessories, and sanitary ware and lighting fixtures
978-0-19-945174-6
Allied Informatics, Jaipur
Hospitality
647.94 / RAG