DOCUMENT RESUME INSTITUTION (England) PUB DATE
DOCUMENT RESUMEED 039 472TITLEINSTITUTIONAC 008 029Housekeeping. An Approach to Housekeeping Training.Hotel and Catering Industry Training Board, Wembley(England).PUB DATENOTE[69)20p.; Training for Tomorrow's Skills, Number 4EDRS PRICEDESCRIPTORSEDRS Price ME- O.25 HC- 1.10*Guidelines, *Hotels, *Industrial Training, *Maids,*Vocational EducationGreat BritainIDENTIFIERSABSTRACTThis booklet examines the training required by staffemployed in housekeeping departments in the hotel and cateringindustry. It details specifications of particulartasks--baths/cloakrooms; service pantries and utility rooms; beds;furniture/fittings; floors/walls and ceilings;carpets/upholstery/soft furnishings; linen handling; linen room work;and personal services. New courses for housekeeping personnel for theacademic year 1969/70 are briefly described. (DM)
SI.U.S. DEPARIMEN1 Of HEALTH,EDUCATION it WELFAREOFFICE Of EDUCATIONTHIS DOCUMENTPERSON ORI.-HIS KEN REPRODUCEDORGANUATIONSTATED DO NOTNECESSARILY REPRESENTPOSITION OR POLICY.c%)r--.i.crt"aoh1.EXACTLY AS RECEIVEDfROM PIEORIGINATING II. POINTS OF VIEWOR OPINIONSOFFICIAL OFFICE Of EDUCATION
ContentsPageoductionTrendsTraining in the PastThe Task ApproachThe Task ChartBasic TrainingVariable TasksHow can the Task Lists be used ?Examples of Task IdentificationThe Four Dimensions of Hou,:Jkeeping TrainingTraining for Housekeepers of the FutureTraining by Whom ? To Whom ? Where and When ?What happens Tomorrow ?13456, 78,10111213,14151616
IntroductionThis booklet, which is one of a series published by the Board, examines the trainingrequired by staff employed in Housekeeping Departments in the Hotel and CateringIndustry.The Board is concerned with training for a very large and diverse industry, in whichHousekeeping plays a major role. It embraces both Commercial and Non-Commercialestablishments and the term Housekeeping can be defined as the care, cleaning andmaintenance of buildings and their contents, coupled vvith a measure of personalservice to an appropriate standard, providing comfort and satisfaction to the users ofthe establishment.Accommodation Services has been suggested as an alternative term for Housekeepingas it was felt that it reflected more accurately the work carried out in this sector of theindustry. There are approximately-16,000 hotels with letting rooms in England,Scotland and Wales and more than 1,500 Schools, Colleges, Universities andResidential Centres providing accommodation. Letting of bedrooms is a veryprofitable part of an hotel's business, therefore the standard of housekeeping is vitallyimportant and often a major factor in determining whether guests return.The training aims of the Board are to provide an adequate supply of properly trainedstaff to meet industry's requirements at all levels, to improve the quality and efficiencyof training and to share the cost between each and every employer of producing atrained labour force.This publication follows detailed consultation with Working Parties in Industry and thepurpose of this report is to stimulate discussion and comment. The four WorkingParties who have assisted us in our work are as follows :British Hotel Et Restaurants AssociationCaterers Associationrstering Teachers AssociationInstitutional Management Association Residential SectionIn conjunction with this booklet, two syllabuses have been produced based on thetraining requirements of Room-Maids in the Hotel sector and Cleaners in Halls ofResidence. These form a basis from which training programmes can be developed byqualified training personnel.This booklet is not a final document, but a preliminary report which is designed toenable those engaged in the training of Housekeeping staff to comment on theapproach outlined in it. These comments will help the Board to publish firmrecommendations that meet the needs of Housekeeping. These recommendations willthen be forwarded to the Secretary of State for Employment and Productivity forapproval.John LanningChief Training Development Officer.
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TrendsIt has been quoted that, "Housekeeping isone of the wolld's most ancient and honouredoccupations. Its art has been exercised byevery nation in every latitude since timeimmemorial".The Housekeeper or Domestic Bursar (Jobnomenclature is difficult) has great involvementin the economics and well being of herparticular establishment. Letting of bedrooms,is a profitable part of hotel business and it is thestandard and tone of the Housekeeping whichplays a large part in determining whether guestsreturn. The Halls of Residence, ResidentialCentres and schools, where people of all agegroups live for many months of the year, playan important part in the life of each invididual.It is a well know!, fact that each Housekeeper/Domestic Bursar is an individualist and it isunderstandable that she is reluctant to alterher ways in accepting new trends and ideas.Market demands are now compelling her toadapt as never before.Tourism continues to grow and it is estimatedthat ten million visitors will visit Great Britaineach year by 1975, all needing accommodation.Universities, Colleges, and schools are creatingand extending their accommodation facilitiesand many companies now provide residencefor their staff whether for a long or short termstay.Trends in Housekeeping are changing and thejobs of Housekeeping staff are becoming moreflexible. The traditional service offered by theHousekeeping department is gradually disappearing in a large number of establishments."Motel" type accommodation has beenintroduced more recently and many establishments of the future may well offer this.Many hotels have dispensed with the earlymorning tea service, instead guests areprovided with tea-making equipment. Asmore and more disposable items are marketed,many establishments take advantage ofthem. New equipment and products used andnew techniques adopted.With these and many other changes takingplace, there is every indication that the dutiesof most Housekeeping staff will also change.Planned training has a part to play in Housekeeping Management and staff must makethemselves aware of new ideas, new methodsand new techniques. New staff will have to betrained in these techniques. Existing staff mayhave to become more effective as increasingcosts have to be absorbed by greaterproductivity and versatility.These problems face every manager inindustry today. They can only be overcome ifmanagement and staff are properly equippedand trained. It has also been shown that someform of introductory basic training tends toreduce staff turnover itself a great problemin the Housekeeping department.3
Training in the Past"Sitting by Nellie" was, and in many casesstill is, the method of training in Industry. Insome cases the standards were superb andtraining good but this is the exception, ratherthan the general picture.The weaknesses in this unplanned form oftraining are many.Some Colleges have arranged certificated andnon-certificated part-time and full-time coursesfor Housekeeping staff of all grades, and manyof these have proved extremely successful.Unfortunately in some cases, the response hasnot been sufficient to warrant the continuationof such training.The following Housekeeping courses 'laveThere is no guarantee that the right skillsare acquired by watching and learning frommore experienced colleagues on-the-job.Bad habits or inefficient methods ofworking are frequently passed on andperpetuated.2 Experienced staff usually have little or notime to spend instructing newcomers. Theyare frequently unable to pass on their skillsand knowledge effectively because of thelack of time and lack of training in thetechniques of instruction.13 Unplanned training is lengthy andinefficient, it is normally uneconomic and awaste of human and financial resources.Appropriate skills and knowledge, taughtin a systematic way, can be acquired muchmore quickly and effectively.4 Personal contact is an integral part of thework of Housekeeping staff. Plannedtraining in the 'social' skill necessary forgood customer relationship is largelyignored.For many years full time courses leading toNational Ceritficates have been offered byColleges throughout Great Britain, for thosewishing to enter the hotel and catering industry.The majority of these courses contain Housekeeping training within the syllabus, andstudents who have a bent towards this workenter the industry and after suitable experiencebecome Housekeepers or Domestic Bursars.Examples of such courses are :Institutional Management DiplomaInstitutional Housekeeping and CateringCertificateMatron Housekeepers CertificateNational Diploma in Hotel Keeping andCateringHotel and Catering Institute General CateringCourseCity and Guilds Domestic Assistants CourseThe National Institute for Housecraft,Housecraft DiplomaNational Council for Home Economics,Housekeeping and Catering Certificate.4also been organised :Hotel and Catering Institute, HousekeepingCertificateCity and Guilds, Certificate in Cleaning ScienceThe National Institute for Housecrafta Room-maids courseb Assistant Housekeepers coursec Supervisory course for Housekeeping staffIndividual establishments have organised theirown training and more recently GroupTraining Schemes have arranged courses fortheir members, for example :BournemouthGroupLakelandsabHousekeeper CourseRoom-maids courseRoom-maids courseTraining can also be given on-the-job andperhaps the job of room-maid and cleanerlends itself to this method most easily. Roomscan be serviced, furniture, equipment andmaterials are available for the trainee andthere is also the opportunity of dealing withusers of the establishment. It must be realisedhowever, that training both on and off job inmost cases can only be given effectively if theinstructor has herself received training in thetechr iques of instructing. She must have theability to impart her knowledge and skillsquickly and effectively.
The Task ApproachIn an industry which is largely based on thesuccess of very many small establishments,any training recommendations put forward bythe Board must reflect their needs. There mustbe flexibility in training so that industry canbuild up its own training programmes,according to the requirements of its businessand the needs of its employees. This is whywe have developed the Task Approach toTraining.What is a Task ?It is an identifiable part of a job which is easilyrecognisable by the employer.Examining the contents of jobs within Housekeeping has revealed that all jobs are made up oftalks. It can also be seen that not all jobs withthe same title reflect the same task content.Examples of tasks performed within jobs are asfIl(liof TasksThe task lists which follow on pages 8-10,cover in depth the tasks which together formthe commonly accepted roles of employees inHousekeeping.These lists will need to be studied closely byindustry to ensure that no tasks have beenleft out and amendments are made to meetthe changing demands placed on industry bythe public and in the development of newtechniques and equipment.For training purposes we have identified whatappear to be the Basic Tasks and groupedthem with an Introduction to Housekeepingto form the foundation of Basic HousekeepingTraining which we consider would beappropriate to meet some of the Housekeepingtraining needs of most employers. The outlineof this basic training is shown on page 8.followsRoom-MaidBasic Task 3Basic Task 4The use and care of cleaningmaterials.Dusting.Cleaner in Hall of ResidenceThe use and care of mechanicalBasic Task 2cleaning aids.Basic Task 10 Systematic collection anddisposal of waste.In addition we have attempted to identify allVariable Tasks and have listed them under thefollowing headings :A Bathrooms and CloakroomsService Pantries, Utility RoomsBBedsCD Furniture and FittingsFloors, Walls and CeilingsECarpets, Upholstery, Soft furnishingsFLinen handlingGLinen Room WorkHPersonal ServiceThe Basic and Variable Tasks are detailed onpages 8-10.This process of task identification has revealedthat some tasks are common to most jobs inHousekeeping. We have called theseBASIC TASKS.Even where the type of service provided byestablishments appeared to be similar,detailed study of jobs revealed considerablevariations in the combination of tasks whichformed the content of apparently similar jobs.Although a few of these tasks may be exclusiveto the individual establishment, most of themare undertaken by many establishments offeringvarious types of acccomodation. The tasks thatfall into this category have been identified asVARIABLE TASKS.Exclusive Tasks are obviously dependent onthe type of establishment concerned. Everyemployer will wish to identify these for himselfto ensure they are included in the training hisemployees receive at work.Each task has been given a reference numberfor ease of identification to help the employerquickly identify the task content of theiremployee's job.It would be impossible to identify those fewadditional tasks in every job which may beexclusive to one employer and contribute to theindividuality of each establishment. TheseEXCLUSIVE TASKS must be identifiedby each employer and appropriate trainingshould be arranged by the employer.5
The Task ChartINOIN.141. 0Variable TasksIABaths/CloakroomsBDEServicePantriesUtility RoomsFurniture/FittingsFloors/Wallsand CeilingsA1 The use and care of manual equipment2 The use and care of mechanical cleaning aids3 The use and care of cleaning materials4 DustingL' MoppingScrubbing7 Sweeping8 Polishing9 Washing Up10 Systematic collection and disposal of waste11 Record keeping.Introduction to HousekeepingFor new entrants to Housekeeping
FGHICarpets/Upholstery/SoftFurnishingsLinen HandlingLinen RoomPersonalServiceWork
Basic TrainingVariable TasksThe Basic Training combines an introductionto Housekeeping with training in those BasicTasks which appear to be necessaryfor all new entrants to Housekeeping. It isdesigned as basic training from which further,more specialised training can be developedas required.On completion of the Basic Training mostemployees will require training based on thoseVariable Tasks appropriate to their individualjob. These can be selected by every employerfrom the lists of Variable Tasks. Training forany exclusive tasks that have been identifiedwill be included by the employer as part of thetraining undertaken within the establishment,Examples of this are on pages.Following the Basic Training further trainingbased on any combination of the Variable Taskslisted may be appropriate.Introduction to HousekeepingThis general introduction to housekeeping hasbeen compiled for all new entrants to Housekeeping.In addition, all employers will wish to give newemployees an introduction into the range ofservices and facilities provided by theirindividual establishment. The general introduction to Housekeeping includes :The OrganisationGeneral the organisation involved, staffingstructure, geography of building, specific workareas including ancillary departments, welfareand other relevancies. Housekeeping in theorganisation, scope of department, rules andregulations of department. The Individual'sRole. The contribution of the individual in theorganisation.Personal RequirementsFirst-Aid, safety and fire precautions, hygiene,appearance.Social SkillTeam work, working with supervisors,colleagues, other departments, sensitivity forusers of the establishments, attitude.SecurityCompany's security procedure.Importance and care in handling people'sbelongings. Use and handling of keys,Dealing with lost property. Reportingsuspicious people or incidents.Understanding of InstructionsImportance of carrying out instactions. Type ofinstruction.Methods of CommunicationVerbal, written, use of telephone, 'bleepmachine', light system, bell system.8Although the following lists of Variable Tasksare numbered in sequence, this is for currentreference purposes only, and is not intended toindicate the order in which training for thesetasks should be undertaken. It does not meanthat all tasks have been identified at this stage.Adjustments to these lists will be made whenfurther comments are received from thoseinvolved in training Housekeeping staff.
71-Bathrooms/CloakroomsService Pantries/Utility ected tasks from thislist form part of ti workof the majority ofHousekeeping staff. Thesetasks would frequently beundertaken in conjunctionwith some of the taskslisted under Floors, Wallsand Ceilings (Task List E)Al Ventilating room withair conditioningsystem.Some of these tasks arenormally undertaken byHousekeeping staff inTraining in some of thesetasks is necessary for alarge proportion ofHousekeeping employees.Cl Obtaining cleanlinen.C2 Dealing with soiledlinen.C3 Stripping, inspecting,airing beds.C4 Care and cleaning ofmattress and base,rotating, turning,suction cleaning.C5 Care of mattresscover and binder.These tasks are normallyintegrated with some ofthe tasks from Baths andCloakrooms (Task List A),Floors, Walls and Ceilings(Task List E) and Carpets,Upholstery and SoftFurnishings (Task List F).These tasks are closelylinked with Baths andCloakrooms (Task List A)and Carpets, Upholsteryand Soft Furnishings(Task List F).El Use and care ofvacuum cleane-,attachments anddustette.El Use and care of floorpolisher.A2 Ventilating roomwithout airconditioning system.A3 Removal of soiledlinen.non-commercialestablishments. Incommercialestablishments whereHousekeeping staff areinvolved in the preparationof snacks and light mealstasks can be selectedfrom this list.B1Use and care ofRefrigerators.B2 Use and care ofMilk Boilers.B3A4 Attending toincinerator.A5 Cleaning windows.A6 Cleaning mirrors.A7Cleaning glasses.A8 Cleaning ofbathroom furnitureand fittings :e.g. basins, baths,showers, bidets,lavatories,bathroomfittings.A9 Cleaning of specialitems :e.g. brushes, bins,rubber bathmats.Al 0 Replenishingsupplies :e.g. soap, toiletpaper, tissues.Al 1 Using deodorisers.Al 2 Using disinfectants.Al 3 Cleaning windowcurtains and showercurtains.Al 4 Changing windowcurtains and showercurtains.B4B5Use and care ofCoffee Makers.Use and care ofFood Trolleys.Use and care ofCooking Appliances.B6 Use and care of Irons.B7Use and care ofIroning Boards.B8 Use and care ofDrying Equipment.B9 Use and care ofWashing Machines.B10 Use and care ofHair Dryers.B11 Use and care ofDish WashingMachinesDomestic Type.C6 Making bedC7C8(1 room-maid)Making bed(in pairs).Nightly folding andstoring cover.Cleaning fittingsD1D2Venetian blinds.Light fittings andlamps.D3 Telephones.D4Radiators,ventilators.Cleaning furnitureD5 Woodglossy finish.D6 Wood- -matt andsatin finish.V7 Nast (hard Et soft).D8 Metal.Hide.D10 Wicker.C9 Turning downD9(single, twin, doublebed).C10 Moving of beds,according to typeCleaning AccessoriesDll Pictures.and size.Cl 1 Making up cots.C12 Recognising andReportinginfestation.D12 Cleaning Metal :e.g. aluminium,anodisedaluminium,stainless steel,silver, pewter,copper, brass,lacqueredmetals.D13 Preparing room forspecial clean.D14 Preparing room fordecoration.D15 Lining drawers andshelves.Routine cleaning offloor surfacesE3E4E5E6E7Lira).Cork.Rubber.Thermo plastic.Vinyl.ES Sealed wood.E9Unsealed wood.El 0 Terrazzo andceramic tiles.Routine cleaning ofwall and ceilingsurfacesPaintwork, wallcoverings.El 2 Paper.El 3 Fabric.El 1E14 Wood.El 5 Ceramics.El 6 Plastic base.Periodic cleaning offloors, walls andceilingsE17 Floors.E18 Walls.El 9 Ceilings.Use care and storageof :E2' Floor, wall andceiling cleaningagents.E21 Floor, wall andceiling dressings.
Carpets/Upholstery/ Linen HandlingSoft FurnishingsSelected tasks from thislist are relevant to themajority of Housekeepingstaff.Fl Use and care ofCarpet Sweeper.F2 Use and care ofNon-mechanicalcarpet shampooer.F3 Use and care ofMechanical carpetshampooer.F4 Routine cleaning ofcarpets, fitted,squares, rugs andstair carpets.F5 Turning carpets andunderlays.F6 Carrying out simplerepairs to carpets andrugs.F7 Shampooingextensive carpetareas using largescale equipment.F8 Routine cleaning offabric upholstery :cut and uncut pile.F9 Removing simplestainscarpet andupholstery.F10 Routine cleaning ofcushions.F11 Cleaninglampshades.F12 Loose coversremoving, washing,finishing, refixing.F13 Machine washingand ironing netcurtains and smallitems.F14 Removing andre-hanging netcurtains.F15 Removing andre-hanging heavycurtains.10These tasks are used bythe majority of LinenRoom staff. Some taskscan be linked with tasksfrom Beds (Task List C)for some Housekeepingstaff am' with Linen Room1Vork (Task List H) forthose engaged in LinenRoom work.G1Identifying linencategory, type, size.G2 Issuing whereapplicable :G2.1 linenG2.2 uniformsG2.3 non -traditionalitems.G3 Lifting and carryinglinen.G4 Using linen chutes.G5 Handling soiledlinen :G5.1 SortingG5.2 Counting andlistingG5.3 PackingG5.4 DespatchingLinen Room WorkPersonal ServiceThe Tasks in this list arerelevant to those workingin the linen room, they canbe integrated with tasksTasks from this list arerelevant to the Commercialaspect of Housekeepingalthough in some noncommercialestablishmentsHousekeeping staff maybe required to carry outsome of the tasks.Selected tasks can belinked with Beds (TaskList C) Linen Handling(Task List G) Linen RoomWork (Task List H).I.1Carrying out earlymorning routine.1.2 Dealing with users ofthe establishment.1.3 Carrying out eveningroutine.1.4 Filling and insertinghot water bottles.1.5 Inserting electricblankets in beds.1.6 Supplying bedboards.from Linen Handling(Task List G).H1Use and care ofsewing machinesvarious types.H2 Carrying out simplerepairs andrenovations.H3 Ironing/Pressing.H4 Marking linen bymachine.H5 Repairing softfurnishing.H6 Renovating linenand soft furniohing.H7 Making new items.1.8Dealing withinfection/specialbedding.Supplying incidental1.9requirements :e.g. extra pillows,flower vases.Arranging for guests1.7G6 Receiving cleanlinen :G6.1 Checking,counting andrecordingG6.2 Sortingfor Repairsfor Stainsfor "Light linen"G7 Storing linenG7.1 Positioning onshelvesG7.2 CoveringG8 Storing and markingNew LinenG9 Interpreting "linenpolicy" ofestablishment :e.g. Stock to becarried,replacements.laundry/dry cleaning.I.10 Carrying out simplerepairs.I.11 Carrying out babysupervision.
How can the Task Listsbe used?Many employers and trainers have alreadylooked at the content of jobs in Housekeepingand identified the tasks contained in each.There are some perhaps who may want tocommence a training programme and arewondering how best to set about identifyingth,: tasks involved in jobs. On the pages whichfollow is a brief explanation of the method touse.It is essential first of all to establish which jobis to be examined. This is the JOB TITLERoom-maidCleanerOnce this is known, it is necessary to lookdeeper into the JOB TITLE to find out inbroad terms the purpose, range of activities,duties and responsibilities of the jobs. Talk tothe employee's supervisor or the employeeherself. What in fact you are doing is finding out1 Who is to do the job ?2 What is to be done ?3 When and where is the job performed ?This information gives a JOB DESCRIPTION.Each Job Description is unique to the particularestablishment or type of establishment wherethe job is performed.ExamplosAlthough the duties performed have now beenidentified it is necessary to take another lookat each duty and find out what is involved i.e.,What does the workar do whenperforming this duty ?What skill is involved ?What does she need to know ?Identify tasks, use the task list, observe theemployee, talk to her and also to her supervisor.As tasks are identified these can be markedon the list.Training can then be given in these tasks, thetrainer deciding on those requiring priority.11
Examples of Task IdentificationRoom Maid in HotelCleaner in Hall of Residence
The Four Dimensions ofHousekeeping TrainingAs already illustrated on the task lists,employers can build up a list of Tasks whichaccurately reflect the job content of theiremployees.1Technical SkillIn order to facilitate training in these tasks, werecognise that each task may contain all or oneof the following :Example :manipulating cleaningequipmentknowing the functionof cleaning equipmentworking without disturbingusers of the establishmentbuilding up speed underpressure and dealing withthe unusual or an emergency2 Technical KnowledgeExample :3 Social SkillExample :4 ExperienceExample :These elements we have called the fourdimensions of a task. Each of the tasks listedhave been broken down into four dimensions,where appropriate, and are illustrated insyllabuses I and II.This breakdown of a task is intended for thetrainers' use. By applying this task breakdown,she can draw the trainee's attention to specificskills and knowledge and use it as a guide totraining both on and off-the-job.1
How are these four dimensions acquired ?Technical SkillTraining in the technical skills of Housekeepingis essential for the efficient and smoothoperation of an establishment. Withoutcomplete mastery of the relevant technicalskills, users of the establishment's Housekeeping services may be affected. Lack oftechnical skill makes it difficult for Housekeeping staff to pay sufficient attention tocreating the right atmosphere which will giveguests that "We are being looked after"feeling.Technical Knowledge.ousekeeping staff must have sound technicalknowledge in order to exercise their technicalskills and give satisfaction to users of theestablishment, for example, training thatensures the maintenance of Housekeepingstandards are what the users of theestablishment expect, and indeed are entitled to.Social SkillTraining in social skill is vital for all Housekeeping staff. They should be able to adaptThese four dimensions create the frameworkwithin which Housekeeping staff can betrained, and the breakdown of each taskidentified can be found in syllabuses l and 2.14to the moods of users of the establishment andbe sensitive to their requirements throughouttheir stay. Housekeeping staff are an importantlink with the users of the establishment and ifthey are successful in their work, the guests willbe encouraged to return. The social skill ofdealing with other people and fellow staff forman important dimension of any job especiallyin a service industry.ExperiencePractical experience in the working situationwhich is carefully planned, will ensure that theother three dimensions, technical skill,technical knowledge, social skill, are carriedout.Planned experience in the trainee's establishment is essential. Only by experiencing thepressure that can exist in Housekeeping workcan staff organise their work to the bestadvantage, build up speed in technical skills,apply their full technical knowledge and fullyunderstand the need to develop their expertisein social skills. This experience properlyplanned will bring confidence and maturity andthus lead to maximum efficiency.All identified tasks have been broken downin a similar way and if you require copies ofthese, they can be made available on request.
Training forHousekeepersof the FutureThe academic year 1969/70 sees the adventof new full-time catering courses,1 The Higher National Diploma either in Hoteland Catering Administration or InstitutionalManagement is a three-year sandwichcourse,2 The Ordinary National Diploma in eitherHotel and Catering operations or InstitutionalHousekeeping and Catering, is a two-yearfull-time course.3 The City Et Guilds of London Instituteintroduce a one-year General CateringCourse (441).It is expected that a number of housekeepersof the future will stem from these courses, andfrom the OND and H ND courses alreadywell-established in Scotland, and otherSupervisory and Management courses.Floor Housekeeping Supervisors' CourseWith the changing pattern of Housekeepingand the ever increasing need for staff, muchdiscussion has taken place with regard to theneed for courses for people wanting to becomeJunior Housekeepers or Floor HousekeepingSupervisors. This type of course would be fornew entrants to Housekeeping, or for thosealready engaged in the industry and wanting toprogress.The Board has recently developed a 20-weekcourse for Floor Housekeeping Supervisorsand a pilot course is being run to validate it.Over the 20 weeks of the course, periods spentin college alternate with training periods in theestablishment where the trainee is employed.The breakdown of the total training period is asfollows :CollegeIndustryBased5 weeksBased4 weeksBased5 weeksPlanned andSupervisedSupervisorySkills andPlanned stry1 weekBased4 weeksHousekeepingSkills andKnowledgeCollege1 weekTotal20 weeksOutline Syllabus for Floor HousekeepingSupervisors' CourseIntroduction in Industry-1 weekThe Organisation, First Aid, Safety and FirePrecautions, Hygiene, Appearance, SocialSkill, Security, Understanding of Instructions,Methods of Communication.Housekeeping Skills and Knowledge-4 weeksThe routine care, cleaning and maintenance ofresidential accommodation and ancillary areas.Organisation and method of daily, weekly andperiodic cleaning routinj. Use and care ofcleaning equipment, materials and agents.Treatment of surfaces. Waste disposal.Maintenance of records. Hygiene regulations.Safety and Fire Precautions.Planned and supervised on-jobexperience-5 weeksSupervisory Skills and Instructor Training4 weeksHuman Relations. Human Communications.Job instruction method. Technical Supervision. Sales promotion. Method Study.Planned and supervised on-jobexperience-5 weeksEvaluation and Reinforcement Training1 week15
Training-by whom?What happens tomorrow?To whom?Where and when?By WhomTraining is the responsibility of management.Employers, Managers, Supervisors, Housekeepers and Domestic Bursars should be closelyinvolved in theiremployee'straining programme.Training should be given by skilled people,t
Trends in Housekeeping are changing and the. jobs of Housekeeping staff are becoming more. flexible. The traditional service offered by the. Housekeeping department is gradually dis-appearing in a large number of establishments. "Motel" type accommodation has been introduced more recently an
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