HOUSEKEEPING MODULES

SY. 2014
HOUSEKEEPING

Housekeeping Organization

Literally, the word “House-keeping” refers to the upkeep and maintenance of cleanliness and order in a
lodging establishment, be it an inn, hotel, apartel, condominium, resort, dormitory or hospital. A
housekeeper is one who is responsible for administering housekeeping maintenance and for insuring that
everything is in order and that all occupants are made comfortable, safe, and protected from disease-causing
bacteria.

Types of Housekeeping

1. Domestic Housekeeping refers to housekeeping maintenance in a house. It covers bedrooms,

kitchen, dining, receiving area, grounds and the surrounding areas within the house.

The lady of the house, usually the wife/mother or caretaker acts as the head housekeeper and is
responsible for keeping the household in proper order. She sees to it that the rooms are clean and
well maintained; makes that soiled dishes are thoroughly cleaned and polished and that linen are
properly washed, pressed and safely stored. She also manages food preparation and dining service.

2. Institutional Housekeeping applies to housekeeping maintenance in commercial lodging

establishments like hotels, resorts, inns and apartels.

Institutional Housekeeping usually covers the following areas:

 Guest rooms
 Hallways and corridors
 Lobby
 Public rooms and restaurants
 Offices
 Stairways
 Windows
 Stores, concessionaire shops
 Grounds
 Linen and laundry area

It does not include the kitchen and dining areas since these are handled by the Food and Beverage
Department.

Housekeeping job in commercial establishments is more complex to manage as compared to

domestic housekeeping. With a lot of guests to attend to, housekeeping responsibilities have to be
distributed to several sections of the housekeeping department. One section attends to the
maintenance of guestrooms; another to public areas while a separate one takes care of linen/laundry
services. Though each section attends to a specific function, efforts have to be well coordinated
among the various section to ensure efficient housekeeping maintenance.

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Scope of Housekeeping Maintenance

The responsibilities of the Housekeeping Department include the following:

1. Guestrooms Maintenance

 Maintaining cleanliness and orderliness in the guestrooms

 Furnishing the room with the necessary amenities and supplies such as bed, linen, appliances,
etc.
 Attending to service request of houseguests.
 Keeping the area free of safety hazards

2. Maintenance of Public Areas

 Maintaining the cleanliness and orderliness in all public areas which include lobby, corridors,
function rooms, grounds, etc.
 Maintaining the upkeep of the surroundings of the building by keeping it clean and free of
liters
 Maintaining an attractive landscape to enhance eye appeal
 Keeping the public areas free of safety hazards
 Undertaking minor repair like busted bulbs, broken furniture, etc.

3. Maintenance of Linen / Laundry Service

 Collecting and delivering laundry items for house guests or in house occupants
 Washing, drying, ironing guest laundry as well as linens used in banquet functions, food
service and guestrooms
 Mending service

4. Washing, Issuance, Repair and Inventory of Employees’ uniforms

5. Installation, Cleaning and Maintenance of Fixtures and Facilities
6. Provision of special services like baby sitting, mending, polishing shoes, etc.

Housekeeping Organization

In large establishments where there are many rooms and areas to be serviced, the Housekeeping Department
is organized such that there is a separate section to handle specific tasks. There is a section for rooms
maintenance, another one for public areas, and a separate section for linen and laundry service. Each section
is headed by a section head like a Head Houseman for Public Area, Rooms keeping supervisor for
guestroom maintenance and a Linen and Laundry supervisor for the linen and laundry service.

This department usually falls under the Rooms division and is headed by Organizational chart Figure 1.

In smaller establishments with fewer guestrooms and public areas to be serviced, the Housekeeping Unit
may just be a small instead of a department, headed by a Housekeeping supervisor, assisted by an Assistant

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Housekeeper who takes over in case the supervisor is not around. All housekeeping staff report directly to
the Housekeeping supervisor.

Organizational Chart of the Housekeeping Department

(for large establishments)

EXECUTIVE HOUSEKEEPER OR
HOUSEKEEPING MANAGER

ROOMSKEEPING PUBLIC AREA LINEN & LAUNDRY

SUPERVISOR SUPERVISOR SUPERVISOR

ROOMBOY HOUSEMAN LINEN ATTENDANT

UTILITY/MAINTENANCE

CHAMBERMAID PEST CONTROL LAUNDRY

TECHNICIAN ATTENDANT

MINI-BAR ATTENDANT GARDENER/ VALET

GROUNDS MAINTENANCE RUNNER

STEAM PRESSER/
IRONER

Organizational Chart of the Housekeeping Section

(in smaller establishments)

HOUSEKEEPING
SUPERVISOR

ASSISTANT
HOUSEKEEPING
SUPERVISOR

ROOM HOUSEMAN LINEN & Gardener and

ATTENDANT And LAUNDRY Grounds
Or ROOMBOY POWDER GIRL ATTENDANT Maintenance Crew

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Distribution of Housekeeping Responsibilities

Housekeeping tasks are distributed to housekeeping personnel who are designated to performs the following
functions and responsibilities.

I. Executive Housekeeper or Housekeeping Manager

Basic Function: Responsible for maintaining a smooth and efficient flow of operation in the
Housekeeping Department; sees to it that housekeeping maintenance is carried out in accordance
with prescribed standards and policies.

Planning and problem-solving functions

1. Determines the operational requirements of his/her department and coordinates with the
Purchasing department for the procurement of said items;

2. Formulates goals and targets as well as plans and strategies geared towards goal attainment.

3. Prepares and submits operations budget and monitors consumption against the budget.

4. Analyses variances against targets and deviations from standards and take corrective action;

5. Takes corrective action for any problem affecting the operation in his department; attends to
customer complaints; coordinates with department concerned for remedial action.

6. Calls for and presides over operations meeting with supervisors to discuss and resolve operational
problems.

Organizing Functions

1. Organizes the flow of housekeeping operations:

 Identifies tasks to be done and distributes them to his staff

 Reviews/upgrades job description and job procedures
 Reviews/upgrades operational policies as needed

2. Delegates side duties to subordinates.

Leading and Directing Functions

1. Conducts job orientation and training of housekeeping personnel.

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 2. Regularly conducts spot checks and routine inspection to ensure that housekeeping standards are
complied with;
3. Prepares and submits reports required by management such as Critical Incidents Report, Budget
Variance Report, Inventory Report and other documents as maybe required by management;
4. Boost employee morale and motivation through the effective use of motivational techniques;
5. Provides supervision and coaching to section heads;
6. Supervises periodic inventory of housekeeping items and supplies; keeps track of looses and
breakdown of equipment;
7. Maintains par stock requirements; initiates requisition as needed;
8. Coordinates closely with Front Office on room status and room bookings as well as changes in
room assignments and reservations.
9. Coordinates with the Facilities Maintenance Section on matters requiring repair or trouble
shooting of equipment and room facilities.

Controlling Function

1. Controls and monitors expenses against the budget; takes appropriate action against excessive
consumption;
2. Sees to it that house rules and housekeeping policies are carried out by the respective units under
him.
3. Evaluates subordinates performance and conducts appraisal interview.
4. Enforces disciplinary action against erring employees; conducts corrective interview as needed;
5. Looks after the wear and tear of equipment; looks after their proper use, storage and
maintenance.

Guest Relations

1. Monitors guest satisfaction, solicits feedback and attends to customer needs, concerns and
requests;
2. Handles guest complaints and takes corrective action.
3. Performs other related functions as maybe assigned by superior.

II. Rooms Maintenance Supervisor

Basic Function: Directs and controls rooms keeping activities including room make up, installation
of mini bar and other room amenities; ensures conformity to prescribed rooms-keeping standards
and policies.

Duties and Responsibilities:

1. Conducts routine inspection to check the quality of room make up; makes sure that the rooms are
installed with standard room amenities and that the area is free of safety hazards. Also checks if
there is anything that needs repair or corrective action.
2. Conducts room check; checks room status, prepares and distributes room status report to Front
Desk and to room attendants.
3. Looks after the proper use, storage and maintenance of linen and cleaning equipment as well as
housekeeping tools and supplies.

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 4. Regularly checks the condition and maintenance of housekeeping equipment. Have them cleaned
regularly. Initiates service request for defective items.
5. Checks and maintains par stock. Makes requisition whenever needed;
6. Initiates and supervises the weekly inventory of room supplies and other Housekeeping items
entrusted to his unit. Reports losses and damages and takes corrective action against reckless use
of equipment;
7. Sees to it that his superior is informed of all unusual incidents and accidents in his area of
responsibility;
8. Trains, coaches and supervises room boys and chambermaids;
9. Attends to the performance evaluation of his subordinates; conducts appraisal interview:

10. Personally attends to VIP guests and their requirements;

11. Attends to guest complaints, inquiries and requests and complaints;
12. Coordinates with Front Office regarding changes in room status and bookings; with Maintenance
Unit regarding requests for repair or maintenance.
13. Performs other related duties as maybe assigned by superior.

III. Head Houseman or Public Area Supervisor

Basic Function: Directs and controls all activities concerning public area maintenance and ensures
conformity to prescribed housekeeping standards and policies.

Duties and Responsibilities:

1. Maintains quality housekeeping in all public areas paying special attention to cleanliness,
orderliness and safety in all covered areas
2. Conducts regular inspection of the different public areas; checks the quality of cleaning and
maintenance and ensures that the areas is free of safety hazards. Also checks if there is anything
that needs repair or corrective action.
3. Checks order in all areas makes sure that fixtures and furniture are installed in the right location.
4. Monitors and supervises the proper use, storage and maintenance of cleaning equipment as well
as housekeeping tools and supplies.
5. Checks equipment regularly for their condition. Have them cleaned regularly and repaired when
out of order.
6. Checks and maintains par stock requirements. Makes requisition to replenish supplies.
7. Initiates and supervises weekly inventory of cleaning supplies and other housekeeping items
allocated to his unit. Reports losses and damages and takes corrective action against reckless use
of equipment.
8. Reports to management all unusual incidents and accidents in the public areas, safety hazards
and items needing repair or replacement.
9. Trains, coaches and supervises his staff.
10. Evaluates the performance of his subordinates and conducts appraisal interview.
11. Performs other related duties as maybe assigned by superior.

IV. Roomboy, Chambermaid or Room Attendant

Basic Function: Attends to the maintenance and upkeep of all guestrooms and service areas
assigned to him / her.
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 Specific Duties

1. Looks after the maintenance of cleanliness, orderliness and sanitation in his assigned
guestrooms;

 Clean walls, carpets, fixtures following standard cleaning procedures;

 Sanitizes toilets and bathrooms using sanitizing chemicals;
 Changes / empties waste baskets or garbage cans;
 Collects all used/soiled linens and replenishes them with fresh ones;
 Looks after the orderly make-up of the room, bed and the bathroom;
 Checks the condition of all guestroom facilities and fixtures and reports any defect to
supervisor for corrective action;
 Installs and replenishes standard room amenities in their appropriate location.

2. Performs turn-down service if scheduled for the second shift.

3. Looks after the proper use, maintenance and storage of cleaning equipment. Reports damages to
supervisor for corrective action.
4. Attends to the needs and additional requests of house guests.
5. Reports all unusual incidents and complaints of house guests, unauthorized entry of suspicious
persons in guestrooms as well guests who are sick or in critical condition.
6. Reports and surrenders all lost and found items to Supervisor.
7. Assists in the inventory of guestroom supplies and linens.
8. Prepares and submits daily accomplishment and consumption report o his/her superior.
9. Assists his supervisor in conducting room check.
10. Conducts fumigation of assigned guestrooms as needed.
11. Performs other related duties as may be assigned by his or her supervisor.

V. Mini Bar Runner / Attendant

Basic Function: Responsible for performing mini – bar installation, listing replenishing inventory –
taking, stocking, requisitioning, and related functions.

Duties and Responsibilities:

1. Maintains par stock of mini bar items; initiates requisition to replenish used stocks.
2. Records mini bar consumption per room and prepares a sales report.
3. Assists in the promotion of mini bar items.
4. Monitors sales and movement of stocks, informs supervisor of slow moving and non-moving
items.
5. Conducts mini – bar inventory
6. Cleans and dusts mini – bar bottles in vacant guestrooms.
7. Checks and collects mini – bar receipts in all guest rooms.
8. Assists in the inventory of stocks in housekeeping stockroom as well as in all vacant, occupied
and check – out rooms.
9. Promptly prepares billing of mini-bar consumption giving priority to rooms occupied by guests
who are about to check out within the day.
10. Coordinates with Front Office Cashiers for the billing of late charges.
11. Coordinates also with other staff like Bell Service in collecting bills of guests and hotel skippers.
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 12. Endorses to the incoming attendant all un-replenished mini bars in guestrooms to make sure that
all scheduled replenishments for the day will be accomplished as scheduled.
13. Determines availability and non- availability of mini – bars stocks and updates accordingly the
individual receipts distributed in guestrooms.
14. Collects empty or consumed mini – bar bottles, cans, etc. from different floors/guest areas,
pantries and guestrooms.
15. Checks sales records from time to time to determine accuracy of records, inventories and billing.
16. Takes note of salable and non – salable items to have a more accurate basis for requisition and
ordering of stocks.
17. Double checks the expiration dates of items for prompt replenishment.
18. Returns spoiled stocks before the end of each month and submits report to supervisor or the Cost
Control section.
19. Coordinates closely with Front Office regarding rooms on cash-basis to be able to pull out mini –
bar stocks and also to obtain the check-out list for each day.
20. Performs other duties as may be assigned.
VI. Houseman

Basic Function: Responsible for the upkeep and maintenance of cleanliness and orderliness in
public areas assigned to him.

Specific Duties:

1. Secures cleaning supplies, materials and equipment and looks after their proper use, storage and
maintenance.
2. Checks the location, condition and arrangement of fixtures in his area of responsibility; sees to it
that they are clean and properly installed.
3. Cleans and sanitizes public comfort rooms under his area, following standard cleaning
procedures.
4. Replenishes guest supplies in public comfort rooms like paper towels, toilet tissues, soap, etc.
5. Cleans and sanitizes areas assigned to him following standard cleaning procedures.

 Vacuums / shampoos carpets and upholstered furniture.

 Sweeps / scrubs / polishes floors and walls.
 Polishes / dusts off all fixtures.
 Cleans ceilings, exhaust and glass panels.
 Collects and disposes garbage and litters.
 Changes / clean ashtrays.
 Disinfects toilet bowls, urinals, etc.

6. Reports all noted damages and out-of-order facilities in his area of responsibility including
defective cleaning equipment, busted bulbs, torn carpets, cracks on walls, defective sinks and
toilet bowls, clogged floor drain, ceiling leaks, defective locks, etc.
7. Conducts fumigation in the absence of a pest control technician.
8. Reports guest complaints to his supervisor as well as suspicious objects or persons; turns-over to
him all lost-and found articles.
9. Prepares daily accomplishment report and submit them to supervisor;
10. Performs other related duties as may be assigned by superior.

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VII. Powder Girl

Basic Function: Responsible for the cleaning, care and maintenance of ladies comfort rooms and
locker rooms.

Specific Duties:

1. Maintains a par stock of cleaning supplies and makes requisition to replenish stocks;
2. Regularly cleans ladies comfort rooms and locker rooms following standard cleaning procedures

 Disinfects toilet bowls

 Scrubs, cleans, wipe dry floor and wall tiles
 Polish chrome and metal fixtures like faucets
 Fumigate the area as needed
 Dispose garbage, wash and dry garbage bins

3. Replenishes toilet amenities like toilet paper, soap, paper towels, etc.
4. Checks the condition of fixtures and toilet facilities, checks for leaking faucets, defective tiles,
showers, etc. and reports any defect to her supervisor.
5. Retouches the cleaning of comfort rooms from time to time.
6. Regularly checks trash and empties garbage bins from time to time.
7. Assists in other cleaning or housekeeping job when not loaded.
8. Assists in the issuance of linens if available.
9. Performs other related duties as maybe assigned by superior.

VIII. Gardener and Ground Maintenance Crew

Basic Function: Responsible for maintaining the grounds including plants and landscape.

Specific Duties:

1. Performs daily sweeping and cleaning of grounds following standard cleaning procedures.
2. Maintains supplies for plants and grounds maintenance and makes requisition to replenish
stocks.
3. Looks after the care of plants, prunes leaves, apply fertilizer, weed out dried leaves, etc.
4. Maintains the landscape, insures that everything is in order.
5. Performs cultivation of plants through planting and other techniques; scouts for new ornamental
plants.
6. May perform side duties like maintenance of cleanliness of the pool area, fountains, façade,
garden, motorpool and other related areas.
7. Performs other related duties as maybe assigned by superior.

IX. Pest Control Techniques

Basic Function: Attends to the prevention and control of pests through preventive and corrective
techniques.

Specific Duties:
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 1. Searches for areas where pests and insects proliferate and performs the necessary fumigation.
2. Looks for patches or holes and other entry points of insects and takes corrective action.
3. Maintains stocks for pest control and looks after their safekeeping and reasonable use.
4. Checks possible sources and causes of the proliferation of pests and insects, makes report and
recommendations to remedy the situation.
5. Performs fumigation in accordance with prescribed procedures.
6. Performs other related duties as maybe assigned by superior.

Standards of Ideal Housekeeping

1. Cleanliness
 All areas are immaculately clean, corner-to-corner, top to bottom, including surfaces.
 Closets, cabinets and storage areas also kept clean.
 Furniture and fixtures are properly dusted; doorknobs and metal fixtures are polished with
the right metal polishing chemical.
 Windows and glass panels are dusted and polished
 Floors are vacuumed, polished or shampooed when necessary
 Grounds are free of liters and dirt
2. Orderliness
 Facilities and fixtures are properly arranged and installed in appropriate location.
 Room amenities are properly installed in appropriate location;
 Linen are neatly folded.
 Beds are made up properly, linen are mitered and wrinkle free.

3. Sanitation
 The whole area is free from all sources of bacterial contamination such as un-disposed
garbage and leftover, stagnant water, etc.
 Wet garbage is properly underlined with plastic, covered and disposed regularly
 All times for personal use of guests and which come in contact with the body like linen,
cutleries, glasses, etc. are sanitized with sanitizing detergents to protect guests from possible
bacterial contamination.
 Glasses and water jug that are installed in guestrooms are covered
 Area is protected from pest infestation, regularly fumigated to eliminate pests.

4. Guest’s Comfort
 Rooms are properly ventilated and lighted.
 Guests are not disturbed by noise and other forms of distractions.
 There are sufficient amenities for the comfort of guests like linen, toiletries, drinking glass,
etc.

5. Eye Appeal
 Ambiance is soothing to the eyes, not dim or dull.
 Suitable interior design with proper blending of colors.
 No eyesore can be found in guest-contact areas.
 Wall decors and TV sets are posted eye level.

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6. Safety
 The rooms, function rooms and public areas are free from any safety hazards like open
electrical outlet, dangling wires, damaged tiles, slippery floors, broken chairs, etc.
 Building is provided with all required safety facilities like ventilated fire exists, emergency
alarm, fire extinguishes/hoses, luminous safety signs, etc. Safety standards prescribed for
building maintenance by the government are strictly enforced;
 Safety instructions during emergencies are available in all rooms.
 The hotel is prepared for any emergency, has a well organized safety emergency procedures
and emergency brigade;
 All staff are trained on emergency procedures, including the use of safety equipment.
 Trained roving guards are available to check movements in guest rooms and to insure the
protection of guests.
 Safety measures are implemented to protect guests from theft, accident, injuries, etc.

7. Material Control and Preventive Maintenance

 There is a designated budget for supplies and materials.
 Consumption of supplies is always monitored and excessive consumption is determined and
reported
 Par stock requirements are always maintained; regular requisitions are made.
 All tools and equipment are stored safety in appropriate storage compartments right after use.
 Chemicals are diluted properly and used sparingly.
 Supplies and materials are consumed within the limits of the budget.
 All appliances and equipment are regularly checked for any damage and maintained in safe,
working condition to avoid accidents.
 Losses, damages and equipment breakdown are properly reported, documented and
accounted for, given appropriate action.
 There is regular inventory of supplies and materials.
 Effective control measures are designated and enforced to prevent losses and pilferages.
 Regular cleaning and check up of equipment is undertaken
 Staff are trained on the proper use and maintenance of equipment

8. Guest Relations
 Guests’ requests and concerns are given prompt and proper attention.
 Staff exhibit warm and pleasant disposition in dealing with guests.
 Tact and diplomacy is observed in dealing with complaints and difficult situations.
 Customer feedback is solicited to determine guests’ satisfaction.
 Customer feedback and concerns are logged down and discussed for corrective action during
meetings.
 Staffs express warm appreciation and gratitude for guest patronage.
 Customer needs and concerns are anticipated and attended to immediately.
 Inquiries of guests are give accurate and appropriate response.
 Staff do out of their way to render extra service to guests
 Guests with special problems like the sick, intoxicated ones, etc. are given the necessary
assistance and support by the Housekeeping staff.

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CLEANING SUPPLIES and PROCEDURES

Good housekeeping requires very thorough cleaning. Being clean means the absence of visible dirt. Some
critical areas and guest amenities should not only be cleaned. They have to be sanitized. By sanitizing, all
germs and bacteria are killed through the use of sanitizing chemicals such as disinfectants or by hot steam as
used in dishwashing and laundry. With a sanitized environment, houseguests and occupants are protected
from possible diseases. The critical areas that must be sanitized are those those come into direct contact with
the body such as toilets, toilet bowls, urinals and lavatories. It also include amenities like towel, linen used
for beddings, glasses and table wares.

For a through cleaning, the hotel, lodging house or any building must be equipped with appropriate cleaning
and sanitizing equipment, tools and supplies as follows.

Cleaning Supplies and Materials

(See attachment xerox) pg.19 -23

Cleaning Chemicals

Supplies Purpose Proper Usage

1. Wood Polish To polish wood surface, leather Spray it sparingly and evenly on the
and imitation leather surface. surface.
2. Insecticides For fumigation to eliminate In as much as the chemical is toxic, avoid
insects/pests. spraying food containers and food items.
3. Methylated Spirit For polishing all glass surfaces This chemical is highly flammable and
such as mirrors, windows, etc. must never be used near fire or flame. It
also has high degree of evaporation and
should therefore be used in small area
sparingly one at a time to avoid wastage.
4. Air Freshener Used to remove foul odor in Use sparingly.
guestrooms, comfort rooms or any
area with foul odor.
5. Carpet Stain For stain or spot removal on See procedures for spot removal.
Remover like carpets.
atomizer
6. Disinfectant like Used to disinfect toilet bowls, Dilution will depend on the degree of
Lysol together urinals, sink and other areas that disinfection. The average is one cup of
with sprayer are most vulnerable to Lysol to 1 gallon of water.
Pure Lysol maybe applied to urinals and
toilet bowls since these areas already
contain water.
Use brush to clean and disinfect bowls and
urinals then rinse afterwards. For other
surfaces, apply with cloth or mop, wipe
surface, rinse and dry.
When using Lysol in atomizer can, apply
the chemical directly to the surface, wipe
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 with damp cloth or wet brush, then rinse
and dry.

7. Metal Polish For polishing brush copper and Apply small amount on a cleaning towel
metal surfaces and rub metal surfaces until the tarnish
will disappear. Rinse immediately and
clean with hot water to remove left-over
polish.
8. Lacquer or Paint Used to remove lacquer or paint Apply with cleaning towel or scouring pad
Thinner from hard surfaces until leftovers are removed. Dry and
polish surface.
Since the solution is highly concentrated,
light spraying is sufficient to be able to
economize.
9. Muriatic Acid To be used only for removing Hands should not get into direct contact
cement or plastic remains from with the acid as this can cause skin
floors. irritation. If the remains are thick, leave
This is not advisable for toilet solution on the area for a few minutes or
bowls since it is very strong and it longer. Then remove the remains with
can damage the tiles. scraper or hard brush. Repeat until all
Dilution will depend on the cement or plasters are removed. Rinse
thickness of cement or plastic thoroughly with water since any acid that
remains. remains on the surface may cause damage.
Never mix muriatic acid with any other
chemical.
10. Wax Stripper Formulated to break up, loosen See procedures for stripping
and strip off tough old waxes.
11. Degreaser Used to remove grease, oil, dirt See procedures for degreasing
carbon, ink, mildews, soils and
waxes.
12. Emulsion wax A buffable wax used for resilient See procedures for floor polishing
floors like vinyl, linoleum, and
rubber tile and for concrete floors
and marble.
13. Polymer A non-buffable wax that is highly
recommended for wooden floors.
14. Solvent wax A kerosene base wax used for See polishing procedures
wooden floors.
15. Paste wax For polishing stone floors, wood
and resilient floors.
16. Drain Cleaners To expedite draining of clogs.

General Rules in the Use of Cleaning Equipment:

1. Check electrical appliances and equipment before use. Check if there are frayed wires, loose
plugs and connections. Never use any appliance that is defective.

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 2. Handle equipment with care and make sure it does not bump on hard surfaces.
3. Clean and store equipment in their custodial room immediately after use.
4. Empty dust bags of dry vacuum cleaners before they overload and after each use.
5. Follow manufacture’s operating instruction.
6. Schedule a regular check-up of equipment to prevent serious breakdown.
7. To avoid electric shock or short circuit, do not expose equipment to rain or water. Store them
indoors to protect them from getting wet. Electrical equipment should never be used in wet
surface.

Cleaning Standards

Tasks Standards (Expected Results)

1. Sweeping  All swept floors do not have dust streaks nor show marks where dirt was
picked up.
 No dirt left on corners, behind doors, under carpets or furniture.
2. Mopping  Water is used sparingly. Cleaning solutions are rinsed quickly and the
floor is dried at once.
3. Floor Cleaning  Swept or vacuumed carpet is shampooed as necessary
 Cemented or vinyl floor is scrubbed or polished
 Floors are free of obstructions.
 All floors after thorough stripping/scrubbing are applied with a thin,
smooth and even finish.
4. Floor Finishing  Floor finishes are not allowed to build up in corners baseboards or
underneath furniture.
 Stripping and removal of old floor finish is done whenever necessary to
avoid yellowing and build-up in corners, baseboards or under furniture.
5. Wall Washing  Streaks and lap marks are not visible
 Corners and areas difficult to reach are cleaned with soft cloth to remove
smudges.
 Walls are spot free. Water does not run on floors and fixtures.
6. Vacuuming  All carpeted areas/ upholsteries are kept clean, free of dust.
 All spots are removed upon discovery.
7. Dusting  All surfaces are dust-free
 Corners are vacuumed
8. Window  Window glasses do not have smudges or watermarks.
Cleaning  Window frames and channels are free of dust.
9. Cleaning glass  Thoroughly cleaned, no visible streaks, scratches or spots.
Panels, Mirrors
10. Waste disposal  Emptied of trash, garbage and dirt; disposed daily
Garbage  Cleaned as often as necessary
containers  Containers are underlined with plastic.
11. Cleaning of  Emptied of soil and cigarette butts washed and wiped-dry.
Ashtrays
12. Cleaning of  Kept clean and sanitary
drinking fountain  Fixtures are wiped dry to avoid retention of water that causes
watermarks.
13. Bathroom and  Toilet bowls, urinals are sanitized with sanitizing chemicals
Washroom  Bowls are clean inside and out. Refuse is totally removed.
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 cleaning  Bathroom walls are properly scrubbed, free of watermarks and spots;
wiped dry.
 No soap film is allowed to remain on fixtures.
 Floor is mopped sanitized dried
 There is no sign of marks or streaks on walls, fixtures, doors, door
handles and other surfaces.
 All metal fixtures and hardware’s are cleaned and polished with metal
polish.
 Bathroom mirror is well polished and wiped dry, no marks
 Sinks are clean and sanitized with sanitizing chemical; free of foul odor.
 Bathroom supplies are replenished and installed according to standard
arrangement.
 Shower curtains are properly brushed and wiped-dry.
14. Dusting /  Thoroughly dusted all surfaces are free of dirt and spots
cleaning of  Appliances are properly arranged and installed in their appropriate
furniture’s and location.
fixtures  Upholstered chairs are shampooed or vacuumed.
 Furniture’s have no damages or defects.
15. Ceiling cleaning  Ceiling is free of cobwebs and dirt
 Ceiling fan and fluorescent are thoroughly dusted.
16. Grounds  All walkways, parking spaces, planted areas are clean, free of littered
Maintenance objects.
 Cemented / concrete pavements are free from spots, scrubbed regularly
and dust free.
 Plants are watered regularly, pruned, trimmed periodically and as
necessary.
 Soil is regularly, pruned, and trimmed periodically planted to prevent
eroding.
 Plant pests are eradicated; fumigation is conducted on regular schedule or
upon detection of presence of pests in the area.
 Pool flooring cleaned, scrubbed as scheduled and whenever necessary to
prevent the growth of algae.
 Plants (in boxes) are maintained and replaced as needed.

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