Cleaning Procedure of Restaurant

 Cleaning Procedure of Restaurant

• Restaurant and dining area have to be cleaned daily before their opening time and as when requested by the restaurant staffs.
• Collect all the cleaning items required for particulars outlet.
• There should be bright light in outlet while cleaning. Turn on the lights. So you know what you clearly.
• During Morning morning time open the drapes and blinds to allow the natural light.
• Observer the entire area to plan the work.
• Before starting to clean the restaurant the public area attendant should move all the chairs from the table and make outlet proper cleaning.
• Vacuum the entire carpeted area and upholstery.
• If any food spills are found on carpet then follow the do the spot cleaning  as per standard.
• If the floor is not carpeted, sweep and mop the floor.
• Clear the garbage from service station.
• Dust all the furniture in the restaurant.
• With a feather duster , dust all the high celling, niches, picture, artwork and corner.
• Clean and disinfect telephone.
• Wipe the side station and host stations.
• Dust the pint of sales terminals with appropriate cleaning supplies.
• Polish brass/ copper items whichever is present with the proper cleaning supplies.
• Clean the mirror / windows are, as and when required.
• All maintenance should be immediately given to engineering Department .
• If any lost and found item then inform to housekeeping control desk.
• Give a last look to ensure nothing is lift behind.
• The furniture of the restaurant must be placed as per original setting post cleaning. 

Occupancy Report

Occupancy Report

• All rooms to be checked daily twice- Once at 9.30 am and once 5.00 pm.
• All rooms to be physically checked by concerned room attendant on duty and report is made.
• The floor in charge should check the report.
• Desk attendant prepares the report by collecting information from the floor Room attendant and sends to front office.
• One copy to be maintained at the Executive Housekeeper office for record, one copy to be with accounts and the main sheet to be given to front office.

• Symbols used in the occupancy Report are:-

1.  V :-  Vacant Ready.
2.  C/Out:- Check out room not made ready.
3.  OOO:- Out of Order.
4.  OCC:- Occupied.
5.  DND:- Do not Disturb.
6.  S/L :- Sleep Out.
7.  R/S:- Refuse Service.
8.  S/O:- Sleep Out.
9.  ONL:- Occupied but No Luggage.
10.  OSB:- Occupied but scanty Baggage.

Procedure of Cleaning a Vacant Room

Procedure of cleaning a vacant Room

• Check the status of the room.
• Follow procedure of opening a room.
• Inform control desk of location and inform room to be made dirty.
• Check for maintenance, telephone and TV service.
• Place fresh newspapers.
• If true down service provided, straighten the bed, remove environment card, place the runner and cushions after checking  the linen for freshness.
• Check for amenities.
• Duty and vacuum the room.
• Dry and wet mop the floor.
• Flush and check W/C.
• Mop bathroom and vestibule floor.
• Spray room freshener.
• Inform Housekeeping control desk that the room is ready.
• Take a final look and close the door.

DND Procedure

DND Procedure

• The Room boy / Houseman on the floor should check all rooms with DND card hung outside the door, morning shift staff take two time occupancy twice during his shift.
• Check the arrival time of the guest , if the guest has arrived in the morning, handover the same massage to afternoon shift.
• If guest is staying for more than a day, check when the last service was provide & inform to lobby manager. 
• If the DND sign is still on till 3 pm, Housekeeping to call up the guest to ask if the room can be served , if guest is not in the room , Housekeeping Supervisor to call on guest's mobile number and politely ask for his room service.
• Housekeeping Attendant should fill up the DND slip and put it under the door at 3.30 PM.
• If there is no response from guest on telephone, lobby manager check with the room status report  and if DND is more than 12 hours, then he along with Security officer, Executive Housekeeper opens and check the room.
• No room to be left unattended for the 24 hours.
• If the room was serviced by Housekeeping in morning but found DND in evening record the same in Housekeeping Log Book and inform the Duty Manager.

Uses of Chemical in Housekeeping Department

Uses  of Chemical  Housekeeping Department

• Taski R1:- Bathroom surface cleaner with disinfectant.
• 
  
• Taski R2:- All purpose cleaner. Used for all kind of floor, walls, telephone, furniture.
• 
  
• Taski R3:- For cleaning glass window, mirror & all types of glass.
• 
  
• Taski R4:- Used for maintain sheen level of furniture etc
• 
  
• Taski R5:- Room Freshener.
• 
  
• Taski R6:- Used for W/C & Urinal.
• 
  
• Taski R9:- Bathroom cleaner, Specific to hard water stains.
• 
  
• Taski TR 101:- Carpet Shampoo.
• 
  
• Taski TR 103:- Carpet Detergent.
• 
  
• D5-De Scalar:-  For removing scale from the heating element of electric kettles. It can be use staircase railing.
• 
  
• Taski R 20:- Cleaning of heavy soiled floor surface. 
• 
  
• Emeral cream:-  for cleaning and shining chrome fixture to remove stubborn stains on chrome fittings, It can be used for deep cleaning dirt accumulation in bath tub corners and WC hinges. Can be also be used for removing stubborn stains from marble.
• 
  
• Metal Polish:- For shining Brass /Silver/ Chrome fittings.
• 
  
• Dettol:- Dettol can be used as disinfectant & telephone cleaner.

Turn down Service / Evening Service

Turn Down Service / Evening Service

• Check the status of room from Houseman check list.
• If guest is inside, seek permission to service the room.
• If guest refuse evening service, inform housekeeping desk & housekeeping supervisor.
• Knock the door, If no response come for room, enter the room by following the standard procedure of opening a room.
• Empty and clean ashtray, uses tea supplies amenities , dustbin and room service try if any.
• Remove the runner & cushions from bed & keep it in wardrobe.
• Fluff the pillows and place them neatly.
• Bed should be fold as hotel standard.
• Place the environment card on the fold near the head side.
• Some hotel also keep Evening sweet in the room
• Keep drinking water & glass on the bed side table.
• Replace all guest amenities and supply, if any use by guest.
• Sheer curtains to be close fully.
•  Heavy curtains to be open.
• Clean the Bathroom, if any used by guest.
• Replace all bathroom amenities, if any used by guest.
• Keep WC lid open.
• Place the bath mat near the bathtub.
• Wipe the floor dry.
• Foot lamp keep on.
• Switch on the vestibule light, writing table & pedestal light.
• Take a final look.
• Close the room gently.
• Enter time details of entering & leaving the room.
• Inform floor supervisor & desk attendant of unattended job order.

Procedure of LOST & FOUND

Procedure  Of  LOST & FOUND

• Any article found in hotel by any employee, it's call Lost & Found . 
• Lost & Found article can be found in Room, Banquet, Dining hall,Bar, Reception, GYM, Swimming pool side, Spa etc.
• Lost & Found items has to be handed over to housekeeping department.
• Lost & Found article has to be handed over to Housekeeping desk.
• Desk attendant or Housekeeping supervisor should enter all details in lost & found register.
• The article should be packed in plastic or paper bag with the lost & found slip one the top.
• The articles will will deposit in Lost & found locker in Housekeeping department.
• Lost & found item can be classified under heads:- Perishables, Alcohol beverage. Valuable & Non -Valuable.
• Perishables are stored for a period of one day and then it is handed over to the finder with non returnable gate pass.
• Any Alcohol beverage found in the room to be deposited to F&B controller the same day with proper acknowledgement.
• Valuable items are keep in housekeeping Lost & found locker.
• Very valuable items are handed over to Executive Housekeeper for safe custody in the safety locker of EHK.
• Executive Housekeeper should endorse the entry in the register for having received very valuable article.
• Housekeeping supervisor also enter all details in Housekeeping log book for the next shift. 
• Articles like cash, jewellery, watch, mobile, debit cards, credit cards, laptop, passport, pan card, called as very valuable Lost & Found.
• Intimation should be sent to the guest about their lost & found items by call, emails or post for their valuable item.
• If the guest prefers to receive the article through courier service, the courier charges to be debit from guest.
• If the guest are very regular , lost & found item can be keep on hold to be handed over to him during his next visit.
• If no response is receive from guest than it is stored for a period of six months and management take decision for disposal of the same.
• Items valued below Rs-1000/- can be classified under non- valuable items, which can be stored for a period of three months after which the same can be handed over to the finder with non returnable gate pass.
• A mail of intimation to be sent to all guests for non- valuable and valuable items.
• A quarterly inventory of the stored items to be taken, a team comprising of EHK , Security manager to be involved in the inventory & list to be sent GM's Office.
• All items disposed at the end of three months to be accompanied by a non-returnable gate pass, which should be filed for reference.
• The employee package pass should be authorized by Executive Housekeeper.
• Non- returnable gate pass for very valuable articles should be approved by General Manager.