Housekeeping Flashcards
What are brand standards?
Brand standards are a quick reference guide to your brand providing direction and guidance so that your brand is consistent across the board.
What are team briefings?
Team briefings are ways of delivering information to your team from managers or supervisors, where questions can be asked and feedback can be collated.
What does COSHH stand for?
It stands for control of substances hazardous to health. 2002.
When using cleaning agents you should do what?
Store in a secure locked area. Never mix different cleaning agents. Follow the correct ratios of cleaning agent to water. Dilute and use according to manufacturers. Keep in the original container and ensure it is clearly labelled.
When using Cleaning equipment you should do what?
When using Machinery what should you do?
Always follow manufacturers instructions. Make sure to keep it clean and tidy. Never try to repair machinery if it is broken. Never use machinery with frayed or broken cords. Never use electrical machinery near water, water and electricity do not mix. Empty vacuum cleaners after use.
What are standard operating procedures?
These are specific operations that describe the activities necessary to complete tasks in accordance with industry regulations, provincial laws or even your own business standards.
Describe how to monitor work against standards set?
Describe how to allocate tasks and timescales to clean areas in line with business requirements?
When you allocate tasks you have to take into consideration the staff that have the appropriate training and understanding. The amount of hours they are contracted to do so how long they might spend on specific tasks. These times for cleaning rooms can be greatly affected by the size of the room.
Explain how to plan work activities to meet the needs of the customers and business objectives?
Explain how to identify issues of maintenance and how to resolve swiftly?
When identifying maintenance issues it is always important to report immediately. There are Preventative maintenance measures in place. Housekeeping and Maintenance should be able to communicate effectively. Use the appropriate quickest way to report issues. Preventative stands for preventative, scheduled, routine and emergency maintenance. They all are ways of doing maintenance and most start with preventative by inspecting and checking the facility for broken equipment, furniture or things that will prohibit customers to their safety and needs.
Explain the importance of accurate completion of records and safe storage?
Explain the roles and responsibilities of team members, the level of staffing resources required to meet customers needs, business trends and business operations?
In my job role I will need to consider the amount of staffing I will need for levels of business and how this affects demand on housekeeping services. To take into consideration the hours and times they are contracted for, the skills and experience they have. I will need to regularly explain to staff about their required job roles, on procedures and policies, on work routines and standards of behaviour.
Describe how to ensure own team follows procedures for responsible use of cleaning materials and equipment in line with organisational requirements?
By making sure they are well trained do mandatory training regularly about the policies and handling materials and equipment. Make sure employees understand how to handle chemicals, know the risks and hazards and make sure they know what to do in an emergency or an accident takes place. When mopping floors they must use hazard signs to alert customers and staff. Use the appropriate plug socket nearest to the room that you are cleaning.
Explain the correct use of chemicals and techniques required to clean areas in line with safety and organisational standards?
The correct use of chemicals are when they are not in use they must be locked away from guests especially children. The storeroom must be organised and tidy. Clear up spills immediately and dispose of hazardous waste through a specialist contractor. They must be stored in a dark cool, locked ventilated store room away from heat and direct sunlight. When in use you must use the appropriate personal protective equipment like gloves and googles. After use make sure to wash your hands especially before eating or smoking. Never to mix chemicals together. When pouring chemicals ensure that they are easy to pour that they do not trap chemicals and that they do not dribble. Store heavier items and corrosive items on lower shelves. Store containers so that their labels face forwards and are easily readable. Make sure to dilute the correct ratio.
