Email: arjgeniux@gmail.com | Call: +918013 31 1313
Email: arjgeniux@gmail.com | Call: +918013 31 1313
| Course Name: | Diploma in House Keeping |
| Course Short Name: | DHK |
| Course Code:: | ARJ0172 |
| Course Type: | Diploma |
| Duration: | 1 Year |
| Eligibility: | 10th |
| Total Subjects: | 3 |
The majority of the course is dedicated to the operational procedures and standards of the housekeeping department.
Role of Housekeeping: Understanding the importance of housekeeping as the backbone of guest satisfaction; departmental organization and coordination with the Front Office and Maintenance.
The Guest Room: Classification of guest rooms (e.g., single, double, suite, connecting) and standard layouts.
Staffing & Supervision: Roles and responsibilities of room attendants, floor supervisors, and the linen/laundry manager. Basic staff scheduling and workload management.
Cleaning Sequence: The systematic, step-by-step process for cleaning a vacant room and an occupied room to standard.
Bed Making: Mastering professional techniques for bed making, including changing linen, using correct folds, and achieving a wrinkle-free look.
Bathroom Cleaning: Detailed procedures for sanitizing, disinfecting, and polishing bathroom fixtures and tiles.
Room Checks: Performing quality checks and recording room status (e.g., V/C - Vacant Clean, O/D - Occupied Dirty) accurately.
Cleaning Schedules: Developing schedules for lobbies, corridors, elevators, stairs, restrooms, and back areas.
Outdoor Maintenance: Basic knowledge of gardening, swimming pool area maintenance, and waste disposal management.
Pest Control: Understanding different types of pests (insects, rodents) and the various methods for prevention and control used in hospitality.
These modules focus on the tools, materials, and specialized knowledge of the trade.
Cleaning Agents: Classification and correct usage of detergents, abrasives, polishes, disinfectants, and specialized chemicals for different surfaces (e.g., acid vs. alkaline cleaners). Understanding MSDS (Material Safety Data Sheets).
Equipment: Operation and maintenance of manual cleaning tools, vacuum cleaners (dry/wet), carpet shampooers, floor buffers, and high-pressure washers.
Stain Removal: Identification of common stains (e.g., grease, coffee, ink) and the appropriate chemical or procedure for their removal without damaging fabric or surfaces.
Linen Control: Inventory management, proper storage, segregation, and issuing of linen to various floors and outlets.
Laundry Operations: Overview of the laundry process (washing, rinsing, extracting, drying, pressing). Understanding different fibers and their care labels.
Uniform Room: Management and maintenance of staff uniforms.
Guest Laundry: Procedures for handling, processing, and delivering guest dry-cleaning and laundry services.
Guest Handling: Handling guest requests (e.g., extra pillows, maintenance issues) and effectively managing complaints related to cleanliness or amenities.
Lost and Found: Detailed procedures for handling, recording, storing, and disposing of items left behind by guests.
Safety and Security: Housekeeping's role in guest security, following safety protocols, and using PPE (Personal Protective Equipment) correctly.
Stock Control: Maintaining inventory of cleaning supplies and guest room amenities; generating purchase requests.
Communication Skills: Developing clear communication, telephone etiquette, and inter-departmental report writing.
The diploma typically culminates in Practical Assessments and often includes a mandatory Industrial Exposure Training (IET) or Internship (usually 3 to 6 months) to apply the learned skills in a functioning hotel environment.