Par cipant Handbook
Sector
Tourism and Hospitality
Sub-Sector
Hotels
Occupa on
Housekeeping
Reference ID: THC/Q0203, Version 1.0
NSQF Level 4
Housekeeping A endant
Published by
ABC Company Ltd.
7, NSDC Marg,
New Delhi - 110002
Email:
Website:
All Rights Reserved,
First Edi on, March 2016
ISBN 978-1-111-22222-45-7
Printed in India at
XYZ Company
New Delhi - 110016
Copyright © 2016
<Sector Skill Council Name>
<Sector Skill Council Contact Details:
Address
Email
Phone>
Disclaimer
The informa on contained herein has been obtained from sources reliable to <SSC NAME>. <SSC NAME>
disclaims all warran es to the accuracy, completeness or adequacy of such informa on. <SSC NAME> shall
have no liability for errors, omissions, or inadequacies, in the informa on contained herein, or for
interpreta ons thereof. Every effort has been made to trace the owners of the copyright material included
in the book. The publishers would be grateful for any omissions brought to their no ce for
acknowledgements in future edi ons of the book. No en ty in <SSC NAME> shall be responsible for any loss
whatsoever, sustained by any person who relies on this material. The material in this publica on is
copyrighted. No parts of this publica on may be reproduced, stored or distributed in any form or by any
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Skilling is building a be er India.
If we have to move India towards
development then Skill Development
should be our mission.
Shri Narendra Modi
Prime Minister of India
iii
iv
Acknowledgements
v
Par cipant Handbook
About this book
This Par cipant Handbook is designed to enable training for the specific Qualifica on Pack(QP). Each
Na onal Occupa onal (NOS) is covered across Unit/s.
Key Learning Objec ves for the specific NOS mark the beginning of the Unit/s for that NOS. The
symbols used in this book are described below.
…..
…..
Symbols Used
!
Key Learning Steps Time Tips Notes Unit
Outcomes Objec ves
......
......
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Housekeeping A endant (Manual Cleaning)
Table of Contents
S.No Modules and Units Page No
1. Introduc on 1
Unit 1.1 - Objec ves of the program 2
Unit 1.2 - Tourism and hospitality sector in India 4
Unit 1.3 - Housekeeping services 8
Unit 1.4 - Job role of a housekeeping a endant 14
2. Performing Housekeeping Opera ons Manually (THC/N0209) 19
Unit 2.1 - Principles and prac ces of cleaning 20
Unit 2.2 - Housekeeping equipment, their usage and maintenance 27
Unit 2.3 - Housekeeping consumables and cleaning agents 38
Unit 2.4 - PPE - personal protec ve equipment 43
Unit 2.5 - Planning and prepara on for performing the assigned tasks 47
3. Cleaning of Floors and areas Manually (THC/N0211) 52
Unit 3.1 - Cleaning of different types of flooring 53
Unit 3.2 - Cleaning of bathroom and public restroom 65
Unit 3.3 - Cleaning of kitchen and pantry 86
4. Cleaning of Furniture, Fixtures and Ver cal Surfaces (THC/N0213) 98
Unit 4.1 - Cleaning of different types of furniture 99
Unit 4.2 - Cleaning of appliances and other fixtures 108
Unit 4.3 - Cleaning of ver cal surfaces 116
5. Maintain Area Neat and Tidy (THC/0216) 123
Unit 5.1 - Maintaining public areas neat and dy 124
6. Collect and Dispose Waste Properly (THC/0217) 130
Unit 6.1 - Waste disposal in proper and safe way 131
Unit 6.2 - Waste segrega on in proper and safe way 135
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Par cipant Handbook
viii
1. Introduc on
Unit 1.1 - Tourism and hospitality sector in India
Unit 1.2 - Housekeeping services
Unit 1.3 - Job role of a housekeeping a endant
Par cipant Handbook
Key Learning Outcomes
At the end of this module, you will be able to:
1. Discuss the Tourism and Hospitality sector in India, and its sub-sectors
2. Define your Roles and responsibili es
3. Demonstrate how housekeeping opera ons can be performed
4. Iden fy equipment and cleaning agents required
5. Iden fy ways of effec ve waste disposal
6. Demonstrate skills required for the job (behavioral, professional, technical and communica on)
7. Maintain a safe, hygienic and secure working environment
8. ...
9. ...
2
Housekeeping A endant (Manual Cleaning)
UNIT 1.1: Tourism and Hospitality Sector in India
Unit Objec ves
At the end of this unit, you will be able to:
1. Explain the importance of housekeeping
2. Describe the organiza onal structure in housekeeping
3. ...
4. ...
1.1.1 What is Housekeeping Service?
Every facility, whether private or commercial, needs to be kept clean and dy. This is where
housekeeping comes in—it deals with cleanliness and maintenance for the smooth running of the
establishment.
Thus, housekeeping is about providing services to maintain a facility and looking a er its cleanliness,
diness and upkeep, on a daily or long-term basis.
Fig. 1.1.1. Housekeeping A endants at Work
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Par cipant Handbook
1.1.2 Why do We Need Housekeeping Service?
Read each sentence carefully. Add a ck near the circle ( ) for right statement or a ( ) for the wrong
statement.
To ensure
To enhance the
all areas
aesthetic appeal
are clean
of the place
at all times
Make furniture,
fittings, and To minimize
fixtures dirt build-up
last longer
Objectives
of
To provide To make
Housekeeping
a pleasant work customers feel
environment comfortable
To promote To clean
a safe and in the most
hygienic efficient way
environment
To prevent
infection
Fig. 1.1.2. Reasons for Housekeeping
1.1.3 Organiza onal Structure in Housekeeping
In most commercial organizations, a housekeeper looks after the upkeep and maintenance of the
premises. A separate housekeeping section may or may not exist—it depends on the size and type of the
organization.
For example, a small shop may have a single housekeeping person. Bigger offices, commercial
establishments, guest-houses, hotels, hospitals, etc. usually have a group of people for housekeeping.
They form a housekeeping department, where different people perform different tasks. Some
establishments may also seek outside help which specializes in such kind of work.
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Housekeeping A endant (Manual Cleaning)
CEO/MD
Finance and
Operations Sales
Administration
Head Head
Head
Client Client Client
Manager 1 Manager 2 Manager 3
Supervisor 1 Supervisor 2
Housekeeping Housekeeping Housekeeping
Attendant 1 Attendant 2 Attendant 3
YOU!
Fig. 1.1.3. Organiza onal Structure in Housekeeping
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Par cipant Handbook
1.1.4 Employment Opportuni es in Housekeeping Service
There is a lot of demand for housekeeping services. Increasing tourism in India has created many jobs in
housekeeping. Approximately, 20 million people now work in our tourism and hospitality industry.
Also, the tourist inflow is expected to increase and many hotel chains and several foreign companies
are coming forward with their plans. Tourism and hospitality aside, shopping malls, offices, residen al
towers, and factories also require housekeeping services.
Look at the pictures below and write Yes (Y) or No (N) in the box.
Where are housekeeping services required?1
Hotels, Resorts etc. Airports, Hospitals
Metro station, etc
Factories Residential Towers Offices
Shopping Malls Cineplex Restaurants
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Housekeeping A endant (Manual Cleaning)
!
Tips
Who is a housekeeping a endant?
Think about this. Who do you think is responsible for that shining floor, the clean windows, or even
the absolutely clean washroom in a hotel? Well, it is the housekeeping a endant! It is his/her duty to
create a clean, dy, comfortable, and pleasant environment in the facility.
Notes
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Par cipant Handbook
8
2. Prepare for Manual
Housekeeping
Unit 2.1 - Principles and prac ces of cleaning
Unit 2.2 - Housekeeping equipment, their usage and
maintenance
Unit 2.3 - Housekeeping consumables and cleaning agents
Unit 2.4 - PPE - personal protec ve equipment
Unit 2.5 - Planning and prepara on for performing the
assigned tasks
THC/N0209
Par cipant Handbook
Key Learning Outcomes
At the end of this module, you will be able to:
1. Iden fy housekeeping requirements, procedures, and resources for different areas
2. Prepare for the housekeeping tasks
3. Re-check prepara on for carrying out housekeeping
4. Understand the company or organiza on and its processes
5. ...
6. ...
7. ...
10
Housekeeping A endant (Manual Cleaning)
UNIT 2.1: Iden fying Housekeeping Requirements
Unit Objec ves
At the end of this unit, you will be able to:
1. Check the assigned area as per the duty roster
2. Inspect the area for cleaning
3. Iden fy the surfaces to be cleaned such as wood, plas c, furniture, lights, HVAC, windows, doors,
mirrors, floors, bins, par ons etc.
4. Study the requirement for housekeeping equipment and consumables
5. Iden fy requirement of PPE to be used
6. Ensure that data and informa on received is complete and correct
7. Iden fy workplace procedures for housekeeping
8. Choose the appropriate equipment and materials taking into account factors such as
manufacturers' instruc ons, risk, type of soiling etc.
9. ...
10. ...
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Par cipant Handbook
2.1.1 Equipment and Material Needed
Floor cleaner Tile cleaner Disinfectant Glass cleaner All-purpose
cleaner cleaner
Soft-bristled
hand brush
bucket
Soft-bristled broom
Tooth brush bucket with wringer and Dust pan
& floor mop
Sponge wipes Microfiber cloth
Sponge ‘Cleaning in
Nylon soft Rubber gloves and Progress’
hand brush protective footwear Signboard
Fig. 2.1.1. Types of Equipment and material Used in Housekeeping
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Housekeeping A endant (Manual Cleaning)
2.1.2 Cleaning of Countertops
Countertops are probably the busiest areas in the kitchen because they are where we do everything from
preparing food and organizing dishes to working with cooking gadgets and pu ng down groceries and
supplies. Let’s learn how to keep a kitchen countertops clean and germ-free.
2.1.2.1 Steps: How to Clean
Countertops are probably the busiest areas in the kitchen because they are where we do everything from
preparing food and organizing dishes to working with cooking gadgets and pu ng down groceries and
supplies. Let’s learn how to keep a kitchen countertops clean and germ-free.
STEP 1: Wipe off surface dirt, dust, crumbs STEP 2: Mix the cleaning agent into the plain
and leftover food with a wet sponge water.
or soft cloth.
STEP 3: Dip a soft sponge in the cleaning STEP 4: Let the cleaning solution stand for a
solution to moisten the surface. few minutes to loosen stubborn dirt,
and scrub the surface using a soft
nylon brush.
STEP 5: Rinse the surface using sponge or STEP 6: Wipe dry with a clean microfiber
wipes cloth.
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Par cipant Handbook
!
Tips
• Use a scouring pad on non-coated grates. Use a so sponge for coated ones.
• The sponge should not drip. Too much water can damage the igniter.
• Use a damp cloth for a glass or ceramic cooktop.
• Do not soak knobs in water or use a cleaner with ammonia or abrasives. They will wash away the
markings on knobs.
• Switch the electrical stove or chimney off before cleaning it.
2.1.3 Cleaning of a gas/electrical cooktop and vent hood
2.1.3.1 Steps:How to Clean
STEP 1: Take off grates, griddles, and other STEP 2: Wash grates in hot water and cleaner.
removable parts. Dry thoroughly before replacing.
STEP 3: Clear blockages with a pin or paper STEP 4: Soak a sponge in solution, and place
clip over the spill for a few minutes.
Remove buildup with a rubber
scraper.
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