Term
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Definition
| people, money, time, work methods, materials, energy, and equipment |
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Term
| What are some important part of the executive housekeeper's job? |
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Definition
| planing how to use the limited resources available to attain the hotel's objectives, ensure a clean hotel, |
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Term
| Who is reponsible for identify which areas housekeeping will be responsible for cleaning? |
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Definition
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Term
| Housekeeping departments are responsible for cleaning which areas? |
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Definition
| Guestrooms, Corridors, public areas, pool and patio areas, management offices, storage areas, linen and sewing rooms, laundry room, back of the house areas, meeting rooms, dining rooms, banquet rooms, convention exhibit shops, game rooms, exercise rooms |
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Term
| What is an Area Inventory Lists? |
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Definition
| A list of all items within a particular area that need cleaning by or the attention of housekeeping personnel. |
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Term
| What is a Frequency Schedule? |
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Definition
| A schedule that indicates how often each item on an area inventory list needs to be cleaned or maintened. |
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Term
| What is a important part of the executive housekeeper's job? |
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Definition
| planing how to use the limited resources available to attain the hotel's objectives. |
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Term
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Definition
| a multiple of the standard quantity of a particular inventory item that represents the quantity of the item that must be on hand to support daily, routine housekeeping operations. |
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Term
| What is non-recycled inventory |
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Definition
| Those items in stock that are consumed or used up during the course of routine houskeeping operations. non recycled inventories include cleaning supplies, small equipment items, guest supplies and amenities. |
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Term
| What is minimum quantity? |
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Definition
| the fewest number of purchase units that should be in stock at any given time. |
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Term
| What is maximum quantity? |
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Definition
| the greatest number of purchase units that should be in stock at any given time |
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Term
| Two important principles that should guide the organization of a department are: |
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Definition
1) each employee should have only one supervisor
2) supervisors should have the authority and information necessary to guide the efforts of employees under their direction. |
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Term
| What is a organization chart? |
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Definition
| a schematic representation of the relantionships between position with in an organization, showing where each position fits into the overall organization and illustrating the divisions of responsibility and lines of authority. |
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Term
| What is a job description? |
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Definition
| a detailed list identifying all the key duties of a job as well as reporting relationships, additional responsibilities, working conditions and any necessary equipment and materials. |
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Term
| What is performance standard? |
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Definition
| a required level of performance that establishes the quality of work that must be done (key to consistency quality of work to be done) |
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Term
| how are performance standards communicated? |
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Definition
| through ongoing training programs |
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Term
| What is productivity standards? |
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Definition
| acceptable amount of work that must be done within a specific time frame according to a stablished performance standard |
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Term
| What is the most important and most expensive resource of the housekeeping dept? |
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Definition
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Term
| What is inventory levels? |
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Definition
| the amount of equipment and supplies needed for the housekeping staff to meet the performance and productivity standards of the dept. (recycled & non-recycled inventory) |
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Term
| What is recycled inventory? |
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Definition
| those items in stock that have relatively limited useful lives but are use over and over in housekeeping operation. ex; linen, uniform, major machine & equipment) |
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Term
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Definition
| is the management function of implementing the results of planning and organizing at the level of daily HSK activities |
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Term
| what are the steps of the management process and the activities name? |
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Definition
| Planning (inital activity) - organizing, coordinating & staffing (preoperating activity) - directing & controlling (Operating activity) - evaluating (appraisal activity) |
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Term
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Definition
| significant differences between actual amounts and budgeted amounts. |
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Term
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Definition
| something that could cause immediate harm |
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Term
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Definition
| something that could cause harm over a long period |
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Term
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Definition
| a key that opens all guestroom doors, even when they are double locked |
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Term
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Definition
| a key that opens a single guestroom door if it is not double locked |
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Term
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Definition
| hazard communication standard; OSHA's regulation requiring employers to inform employees about possible hazards related to chemicals they use on the job |
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Term
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Definition
| a detalied report that lists every job task performed by all housekeeping employees. each job task is further broken down into a list of steps. these steps are accompanied by tips and instructions on how to perform each step safety |
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Term
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Definition
| the process of reducing guest and property theft and other security-related incidents by carefully monitoring and tracking the use of keys at a hospital operation. |
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Term
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Definition
| a key thtat opens all guestroom doors that are not double locked. |
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Term
| MSDS (material safety data sheet) |
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Definition
| a form that is supplied by the chemicals manufacturer containing information about a chemical |
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Term
| OSHA (Occupational Safety and Health Act) |
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Definition
| a broad set of rules that protects workers in all trades and professionals from a variety of unsafe working conditions |
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Term
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Definition
| a scale hat measures the acidity or alkalinity of a substance; according to the scale; a pH of 7 is neutral; acids have values of less than 7 to 0; and alkalies have values of more than 7 to 14 |
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Term
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Definition
| a condition in which persons are safe fom injury, hurt, or loss while present in the workplace |
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Term
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Definition
| the prevention of theft, fire and other emergency situations in the workplace |
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Term
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Definition
| a committee consisting of key management personnel and selected employees that develops and monitors a property's security plans and programs |
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Term
| underwriters laboratories |
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Definition
| an independent, nonprofit organization that tests electrical equipment and devices to ensure that the equipment is free of defects programs |
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Term
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Definition
| insurance that reimburses an employer for damages that must be paid to employee for an injury occurring in the course of his or her employment |
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Term
| What are the three type of water? |
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Definition
calcium: can inhibit a detergents cleaning ability requiring more detergents to be added for cleaning jobs
Iron & Sulfur:can cause discoloration, sulfur also cause "rotten egg" odor
Phosphates: an actually enhance the cleaning power of some detergents so that less detergent is necesarry |
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Term
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Definition
| ammonia-based or chlorine-bases cant never be mixed |
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Term
| All purpose cleaners my contain additives: |
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Definition
1) abrasives: gritty substance used to remove heavy soils and polished
2)Acid: used to clean glass, bronze and stainless steel
3)Alkalies: (used in the Laundry) - boots the cleaning ability of detergent & disinfecting powers
4)degreasers: (also called emulsifiers or stabilizers) act on a variety of greases and soils - solvent have many degreases capabilities |
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Term
| What is constructive notice? |
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Definition
| it exists where a property may not have actual notice that a potentially dangerous condition exists, but circumstances are present to infer that property "should have known" of the condiction |
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Term
| What are the important signs use in housekeeping? |
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Definition
Danger: (red, black & white) used in areas where there is an immediate hazard
Caution: (yelloe & black) used to warm against a potential hazard
Safety insturction Signs: (green & white or black & white) they are used when general instructions need to be given in a certain area.
Accident prevention tags: (red with white or greay letters) are a temporary means of alerting employee to a hazardous condition or defective equipments |
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Term
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Definition
Cotton: is strong and actually becomes stronger when wet, very absorbent (good for napkins & table cloth)
Wool:it is not a durable as some synthetic materials and can be irritating to the touch. one of the weakest fibers and become evem wealer wjem wet.
Acrylic: it is lightweight and does not shrink, it strenght is similar to cotton but decreases when wet, slow-drying
Polyester: one of the strongest common fibers and does not lose its strength when wet, dries quickly, wrinkle-resistant & does not soil easily - goo choices for uniforms, aprons & other garments
Blends: linens made of cotton/polyester - they gain strenght with initial washing. |
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Term
| how does the flame be when viewed from the rear of the dryers? |
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Definition
| if should be somewhat bluish with a firm shape |
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Term
| When the flame is somewhat yellow and lazy looking how does it operate? and what can cause it? |
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Definition
it operated inefficiently
it can be caused by dirt and lint in the burner area or components in the gas that build up in the dryer burner. |
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Term
What is the require water temperature for the Laundry?
What is the rquire water temperature for the guestrooms? |
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Definition
For the laundry is 140 F [60 C].
For the guestrooms is 115 to 120 F [46 C to 49 C] |
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Term
| What are the wash cycles? |
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Definition
Flush (1.5 to 3 min) - dissolve and dilute water-soluble soils to reduce the soil for the upcoming suds step. items are generally flushed at medium temperatures at high water levels.
Break (5 to 10 min - optional) - a high-alkaline brreak (soil-loosening) product is added, which may be followed by additional flushes. the break cycle is usually medium temperature and a low levels.
Suds (5 to 8 min) - this is the actual wash cycle to which detergent is added. items are agitated in hot water at low water levels.
carryover suds or itermediate rinse (2 to 5 min) - this rinse cycle remve soil and alkalinity to help bleach work more effectively. this cycle rinses linens at the same temperature as the suds levels.
Bleach (5 to 8 min) - bleach is added to this hot-water, low-water-level cycle. bleach kills bacteria, whitens fabrics, and remves stains.
Rinse (1.5 to 3 min) - two or more rinses at medium temperatures and high water levels are used to remove detergent and soil from the linens.
Intermediate extract ( 1.5 to 2 minutes, optional) - this high-speed spin removes detergent and soil from linens, usually after the first rinse step. this cycle should not be used after a suds step, because it could drive soils back into the frabric. it should not be used on no-iron linens unless the temperature of the wash is below 120 F [49]
sour/softner or starch/sizing (3 to 5 min) - softeners and sours are added to condition fabric. the cycle runs at medium temperature and at low water levels. starches are added to stiffen cotton fabrics; sizing is added for polyester blends. starching/sizing replaces the sour/softener step.
Extract (2 to 12 minutes) - a high-speed spin removes most of the moisture from the linens. the length of the spin depends on fabric type, extractor capacity, and extractor speed. |
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Term
| What are Synthetic detergents? |
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Definition
| are detergents especially effective on oil and grease |
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Term
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Definition
| These are chemicals that aid soil removal and act as antibacterial agents and fabric softeners usually found in synthetic detergents. |
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Term
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Definition
| also called alkalies, are often added to synthetic detergents to soften water and remove oils and grease |
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Term
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Definition
| are sometimes used in rinsing to ensure that all the chlorine in the bleach has been removed. |
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Term
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Definition
| prevent the growth of bacteria and fungus on linens up to 30 days. |
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Term
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Definition
| they are basically mild acids used to neutralize any residual alkalinity in fabrics after washing and rinsing. |
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Term
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Definition
| they give linens a crisp appearance that stands up during the items' use. should be added in the final step |
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Term
| What are ports or hoppers? |
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Definition
| openings through which detergents can be poured into the washing machine (at least 5). |
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Term
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Definition
| a washer that have several chambers. |
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