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      Managing Housekeeping Operations Revised

      Managing Housekeeping Operations Revised

      Third Edition

      00338CIN03ENGEOC

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      Housekeeping is critical to the success of today's hospitality operations. The third edition of this textbook shows what it takes to direct day-to-day operations of this department, from big-picture management issues to technical details for cleaning each area. This edition has been completely revised with more than 100 pages of new content and two new chapters, reflecting the extensive changes in the hotel industry.

      Featured topics:
      • Energy management, sustainability and "green" housekeeping (microfiber mops, reusing linens/towels, chemical use, green lighting, etc.)
      • Post 9/11 security issues
      • Health concerns (bedbugs, mold, viral outbreaks)
      • Amenities and guestroom furnishings (bathrobes, triple sheeting, higher thread counts, "bed wars," pillow menus, wireless Internet, etc.)
      • Human resources (diversity, recruitment challenges, immigration reform laws, turnover, selection and interviewing)

      This textbook comes packaged with a keycode that provides access to an 
      online component* that presents additional, interactive material to reinforce the books content. This online component includes video clips from EI's training resources, short quizzes, definitions, links to relevant websites, interactive exercises, and industry news.

      *Access to the online component remains active for six-months from date of purchase.

      Please note:

      • Includes course exam scan sheet for students enrolled in a school course.
      • Individual learners interested in EI's hospitality management courses should order through Distance Learning, as the textbook is included in the program price. 


      Aleta A. Nitschke,The Rooms Chronicle and William D. Frye
      ©2008, 14 chapters, Softbound
      ISBN 978-0-86612-387-7

      Attention Instructors:

      This title is distributed in the United States by Pearson Higher Education.  For additional instructor information or to place an order, please visit Pearson's website.

      To find your Pearson customer service representative, visit http://www.pearsonhighered.com/replocator/.

      Table of Contents

      Chapter: 1 The Role of Housekeeping in Hospitality Operations
      Chapter: 2 Environmental and Energy Management
      Chapter: 3 Planning and Organizing the Housekeeping Department
      Chapter: 4 Housekeeping Human Resource Issues
      Chapter: 5 Managing Inventories
      Chapter: 6 Controlling Expenses
      Chapter: 7 Safety and Security
      Chapter: 8 Managing an On-Premises Laundry
      Chapter: 9 Guestroom Cleaning
      Chapter: 10 Public Area and Other Types of Cleaning
      Chapter: 11 Ceilings, Walls, Furniture, and Fixtures
      Chapter: 12 Beds, Linens, and Uniforms
      Chapter: 13 Carpets and Floors
      Chapter: 14 Tubs, Toilets, and Vanities
      Download

      Syllabus

      Prerequisites: None

      Course Description: This course is designed to provide students with the principles of housekeeping management as they apply specifically to the hospitality industry.

      Objectives: At the completion of this course, students should be able to:

      1. Identify the role of housekeeping in a hospitality operation.
      2. Explain how to follow environmentally sound procedures for sustainable housekeeping.
      3. Describe how to plan and organize the work of the hospitality housekeeping department.
      4. Explain the role executive housekeepers play in managing such human resource concerns as diversity, turnover, recruitment, selection, training, scheduling, and motivation.
      5. Explain how to manage inventories for linens, uniforms, guest loan items, machines and equipment, cleaning supplies, and guest supplies.
      6. Describe how an executive housekeeper budgets and controls expenses.
      7. Identify important security concerns and the role that the members of the housekeeping department play in creating a safe and secure property.
      8. Trace the flow of laundry through an on-premises laundry and describe the function of each machine.
      9. Describe the routine of guestroom cleaning from room assignments through inspections and turndown service.
      10. List the public space areas that the housekeeping department is responsible for cleaning and the tasks associated with each one.
      11. List the types of materials used for ceilings, walls, furniture, and fixtures and how to properly care for them.
      12. Describe the selection and care considerations for beds, linens, and uniforms.
      13. Explain the proper ways to clean and maintain different types of carpeting and floors.
      14. Identify major areas of a guest bathroom and how to select and care for each element.

      Group Teaching Guidelines: This course is designed with fourteen chapter sessions that can be combined or broken down to meet a variety of scheduling needs. Class activities are included in the Instructor's Guide.

      Evaluation: The student must complete a comprehensive final examination.

      Learning Resources: Managing Housekeeping Operations, Revised Third Edition, by Aleta A. Nitschke and William D. Frye

      Presentation Files

      These files are available by chapter for most EI texts. If the book title is underlined, then PowerPoint files are available. Not all chapters have files however, but If the chapter title is underlined, simply click to download the file to your computer. The files are in PowerPoint 95 format, and can be used in both 95, 97 and 2000 versions of PowerPoint.

      Chapter: 1 The Role of Housekeeping in Hospitality Operations
      Chapter: 2 Environmental and Energy Management
      Chapter: 3 Planning and Organizing the Housekeeping Department
      Chapter: 4 Housekeeping Human Resource Issues
      Chapter: 5 Managing Inventories
      Chapter: 6 Controlling Expenses
      Chapter: 7 Safety and Security
      Chapter: 8 Managing an On-Premises Laundry
      Chapter: 9 Guestroom Cleaning
      Chapter: 10 Public Area and Other Types of Cleaning
      Chapter: 11 Ceilings, Walls, Furniture, and Fixtures
      Chapter: 12 Beds, Linens, and Uniforms
      Chapter: 13 Carpets and Floors
      Chapter: 14 Tubs, Toilets, and Vanities
      Download

      Related Items

      Course Exam Scan Sheet
      Course Exam Scan Sheet
      Managing Housekeeping Operations (Online Component)
      Managing Housekeeping Operations (Online Component)