HM 2105:
FUNDAMENTALS IN LODGING OPERATIONS
MODULE 2: Topic 3:
THE CLEANING SCIENCE
OVERVIEW
ousekeeping should provide a safe and healthy environment for residents and visitors,
and cleaning of common spaces plays a vital role. Cleaning is the removal of unwanted
matter, dust and dirt and contaminants, the prevention of soiling. The proverbial
godliness attached to cleanliness is one of the basic criteria for a satisfied
guest to return to a hotel. A professional and well-run housekeeping department is key to running a
successful hotel operation. Cleanliness is important for many reasons, not the least of which is the
impact it has on guests, as well as keeping long term maintenance costs down. The housekeeping
staffs have the most direct contact with the guests' rooms and therefore, are the key to ensuring that
the guests have a comfortable and pleasant stay. The importance and influence of the housekeeping
department in developing repeat clientele cannot be over emphasized. Cleanliness, safety and
security are three of the highest requirements of the traveling public. The various cleaning agents,
cleaning equipment and cleaning procedures are discussed in this lesson.
Cleaning Agents are substances, usually in liquid form, that are used to remove dirt, including
dust, stain, bad smell and clutter in solid surfaces. Purposes of using cleaning agents include health,
beauty, elimination of offensive odor, and to avoid the spreading of dirt and contaminants to oneself
and others. Some cleaning agents can kill bacteria and clean at the same time. Various types of
cleaning agents are used for cleaning the various hotel area. The different types of cleaning agents
are: solvent, detergents and soaps, abrasive (fine abrasive, medium abrasive and hard abrasive),
liquid cleaning agents, washing soda, soda-bars, powders and flakes, window cleansers, acids and
alkali, absorbents, paraffin oil, polishes, disinfectants, antiseptics and deodorants. To keep the hotel
clean and hygienic various equipment are used. There are mainly two types of cleaning equipment,
manual cleaning equipment and mechanical cleaning equipment.
The correct choice and quality of equipment could save costs, reduce fatigue and ensure
efficiency in overall operations. Proper storage of equipment helps increasing the life of the
equipment.
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FUNDAMENTALS IN LODGING OPERATIONS
OBJECTIVES:
Upon completion of this module, you are expected to;
1. Describe appropriate skills, and show an understanding of the cleaning agents and cleaning
equipment used in housekeeping department; and
2. Apply the proper use of cleaning agents and equipment safely and properly.
LEARNING ACTIVITIES: Discussion, Practical exercises, Reading materials and Video Presentation
CLEANING AGENT
A cleaning agent removes or assists in removing or removes physically or chemically any soil
from the surface. Dust being composed of loose particles, is removed comparatively easily using
various piece of equipment; dirt, however, owing to its adherence to surfaces by means of grease
or moisture requires the use of cleaning agents as well as equipment if it is to be removed
efficiently, and a knowledge of different types is important so that deterioration of surfaces is
prevented.
CLASSIFICATIONS OF CLEANING AGENT
Cleaning agents are classified according to the principle method by which soil or stains are
removed from the surface. This will be determined by their composition. The principle classes are:
1. Water - The simplest cleaning agent and some form of dirt will be dissolved by it; but
normally it is a poor cleaning agent if used alone. It becomes effective only if used in
conjunction with some other agent
2. Detergents - Detergents are those cleaning agents, which contain significant
quantities of a group of chemicals known as Surfactants‘(chemicals which have water
and soil attracting properties). Several other chemicals are frequently included to
produce detergents suitable for a specific use.
3. Abrasives - The cleaning action of abrasives depend on the presence of fine particles
which when rubbed over a soiled hard surface, dislodges the soil, removes tarnishing
and surface scratches from meat surfaces.
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FUNDAMENTALS IN LODGING OPERATIONS
4. Degreasers - In the industrial and institutional cleaning world, a degreaser is defined
simply as a chemical product that removes grease. However some all-purpose
cleaners may also remove some grease. Degreasers are a subset of cleaners.
5. Acid cleaners - Acid cleaners are generally used to remove mineral deposits and are
useful for descaling dishwashers or removing rust from restroom facilities.
6. Organic solvents - Organic solvents are carbon-based substances capable of
dissolving or dispersing one or more other substances.
STORAGE OF CLEANING AGENT
Cleaning agents with a longer shelf life are usually bought in bulk because of the reduced
costs that accrue from the economics of scale. other agents are bought and replenished
periodically .storage of cleaning agents is crucial and the various points to be kept in mind the
points are listed below:
1. Ensure that the storage racks are strong and with selves. Heavier containers must be kept on
the bottom shelf.
2. The store should be kept clean and well-ventilated at all times.
3. Ensure that the lids are tightly fitted.
4. When issuing cleaning agents use appropriate dispensers and measuring
apparatus.
5. Ensure that no residual deposits of cleaning agent are left around the rims of
the containers.
6. Avoid spillage, if a spill occurs, clean it up immediately.
7. Follow a systematic procedure for rotating stocks.
8. Organic solvents, strong reagents, polishes should be kept away from heat
sources.
9. Check stock regularly .the store should be locked when not in use.
CLEANING EQUIPMENT
To keep the hotel clean and hygienic, various equipments and supplies are used. No work
can be done without proper equipment. It is important that the housekeeper makes a careful
selection of equipment based on necessity and suitability for use in a hotel industry, appropriate
design and required size, rugged construction and finish, ease and availability of maintenance, low
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FUNDAMENTALS IN LODGING OPERATIONS
initial and operating costs, on-the-job tested performance, safety, are consumables, and equipment
is reusable. Thus, floor machines, brooms, mops, vacuum machines, etc, are categorized as
equipment, whereas cleaning agents are supplies. There are mainly two types of cleaning method,
these are;
• Manual cleaning and
• Mechanical cleaning equipment.
MANUAL CLEANING TOOLS
Manual equipment can include all types of equipment that clean or aid in the cleaning
process by directly using maneuver, operation and energy of employees.
• Brushes - These may be designed to remove dry or wet and ingrained
dust and dirt from hard or soft surfaces.
• Brooms - Sweeping brooms consist of long bristles
gathered together and inserted into a handle. The bristles
of a broom may be made of
grass, corn or coconut fibres. Depending on the
type, brooms may be used for removing dust or dirt in large areas.
• Dry Mops - Also called dust control mops, these are designed to
remove soil and debris from floors, walls and ceilings without raising
and dissipating dust. These mops
generally consist of a handle to which a metal frame is attached.
• Bucket - These may be made of plastic or galvanized iron. Plastic buckets are
more popular these days as they are lighter in weight, quieter to use and easier to clean. Buckets
to be used with mops may have one or two sections and may have a wringer device that can be
detached for easy cleaning.
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FUNDAMENTALS IN LODGING OPERATIONS
• Basins and bowls - These are used
to carry small amounts of water,
cleaning solutions and
powders for cleaning small areas.
• Dustpans: These are used in
conjunction with a broom or brush for
gathering dust. They may be made of
plastic or metal, plastic ones being
the
usual choice these days. Dustpans with long handles that eliminate stooping are ideal.
• Dustbins: These bins may be made of plastic or wood. Some properties also use
jute or wicker bins. Individual dustbins in guestrooms may be lined with a disposable inner lining
made of recycled paper or plastic. These bins must be emptied and wiped daily. They should be
washed once a week.
• Spray bottles: These are lightweight containers that deliver a fine mist or cleaning
solution through a fine nozzle, particularly used for spray cleaning. It is essential that the nozzle
is properly adjusted and free from any blockage. The nozzle must be kept clean, by spraying
clean, pure water through it after every use.
• Hand caddies: Also called cleaners’ boxes, these were originally made of wood or
metal but are nowadays usually made of plastic. They consist of a box with a handle and fitted
tray. They are used by room attendants for carrying cleaning supplies from room to room for
guestroom cleaning. After each shift, they must be cleaned and topped up with replacement
supplies for use in the next shift.
• Carts and trolleys: These are more useful than hand caddies when a large amount
of supplies and items are to be carted or replaced. They are ideal for the efficient removal and carriage of
smaller pieces of cleaning equipment, cleaning agents, linen and rubbish. They eliminate the time wasted
in assembling equipment at the work location or moving them from one place to another. The various
kinds of carts and trolleys that may be used in the housekeeping department are discussed here.
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FUNDAMENTALS IN LODGING OPERATIONS
• Maid’s cart/Room attendant’s cart: Also called a room attendant’s trolley, maid‘s
cart or chambermaid’s trolley, this is perhaps the most significant piece of equipment in the
housekeeping department. It is like a giant toolbox; stocked with everything necessary to service
a guestroom effectively such carts available are now made of metal, but sometimes wooden carts
may be in use. The cart should be spacious enough to carry all the supplies needed for a GRA
to complete half a day’s room assignments. Since the cart is large and may be heavily loaded, it
must be easily maneuverable as well. The ideal cart would have fixed wheels at one end and
castor- wheels at the other. The cart should be well organized so that the GRAs do not have to
waste time in searching for supplies or make frequent trips back to the supply room. Also, if
the cart is not stacked neatly, it will look very unsightly when in the guests‘ view. There is
usually one such cart for each room section and it is stored in the floor pantry along with other
housekeeping supplies.
• Mop-wringer trolley: This piece of equipment consists of a mop and one or twin buckets with
an attached wringer, all mounted on a trolley with caster wheels. It may have provision for holding
cleaning agents as well as a trash bag.
• Linen trolley: These are used for the transfer of clean linen from the laundry to the linen room
or from the linen room to the floor pantries and so on. Linen trolleys may be made of aluminium
or steel.
• Laundry sacks: These, in fact, may or may not be mobile (and hence may not necessarily be
trolleys). They may be made of wicker, fibreglass or plastic. A very popular choice is the one
made of tough cotton with drawstrings, as it can be washed frequently.
MECHANICAL CLEANING EQUIPMENT
The various pieces of mechanical equipment used in the housekeeping department are
usually powered by electricity or gas. The staff should be well-trained in the operation of these
equipment since incorrect usage will not only lead to inefficient cleaning but may also become a
safety hazard.
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FUNDAMENTALS IN LODGING OPERATIONS
• Vacuum cleaners/ Suction cleaners: Vacuum cleaners
remove debris and soil and/or water from a surface by
suction. All vacuum cleaners work on the same operating
principle. In all types, motor drives an impeller, which
sucks in air through an inlet, creating a difference in
pressure between the air within and outside the machine.
Air drawn in from the inlet passes through and out of the
machine. Air drawn in from the inlet passes through and
out of the machine. Usually, the air is sucked in together
with soil, debris or water. The dust is collected into a
container provided, which may be within the body of the
machine (as in cylindrical and canister models) or on the
outside in the form of a bag (as in upright models). The
dust-collecting apparatus in the heavy-duty models used
in hotel properties usually consists of 2 types of dust bags.
The inner bag is made of disposable paper and the outer one is made of fabric.
Types of vacuum cleaners: Various types of vacuum cleaners are available.
• Dry vacuum cleaners: These are used for removing dust and small pieces of debris from floors,
upholstery, furnishings, walls and ceilings. Those using a flexible hose come with attachments,
such as a floor-cleaning head, a power head, a crevice- cleaning head, an upholstery-cleaning
head, a dusting head and extension tubes.
• Upright vacuums: These vacuums are the ones more frequently seen in hotels. The main body
of the vacuum lies horizontal on the floor and is driven by a single motor. The dust-bag is outside
the machine’s main body. There is a belt-driven beater brush to facilitate removal of dust from
thick-pile carpets. In an improved variation, there is a dual-motor system – one motor drives the
beater brush and the other provides the suction. The machine also has a built-in hose for cleaning
corners and upholstery. This machine is most suitable for use on large, carpeted areas.
• Wet-and-dry vacuum cleaners: These are extremely useful in hotel housekeeping operations.
They can pick up spills and excess wash water when on the wet mode. When on the dry mode,
HM 2105:
FUNDAMENTALS IN LODGING OPERATIONS
they help in removal of dust and debris. In hotels, these
machines are usually used in their wet mode to pick up
spills. They are also required when large areas of floors
are being stripped of polish and cleaned. They have a
flexible hose with attachments such as a squeegee head.
The wastewater collects in a tank that needs to be
emptied after use. A variation of this is the large tank- type
vacuum cleaners. These are also called canister- type or
industrial vacuum cleaners. They can be used for dry and
wet pick-up or both. The wastewater is scooped up by a
squeegee attachment through a nozzle
and travels back into the tank. They are used for cleaning large areas when time is a constraint.
They are ideal for cleaning lobbies, banquet halls and restaurants.
SELECTION OF EQUIPMENT
The housekeeper has a great responsibility when choosing equipment since a poor choice
can prove less efficient than desired and more costly than it should be. It is necessary to be able to
justify its use in terms of saving time and labor, hence the saving of money and it is efficiency in
obtaining a good result.
1. Quality and durability: quality and durability of equipment should be checked before
selection of any equipment. Quality of equipment can be found from the organization that has
already used these machines. We can get feedback from them if it is satisfactory. Then we can
purchase the machine.
2. Reliability: reliability of a supplier to meet the deadline of time that the equipment should be
supplied of time that the equipment should be supplied on time.
3. Purpose of the equipment: this is a very important point to be kept in mind before purchasing
any equipment. It should be very clear that for what the equipment is being purchased, what
would be its use and function and where it will be used.
4. Transportation: transportation on time to replenish stock. That is gathering information whether
the supplier has enough facilities to transport the equipment or not. Therefore it is better to have
a contract with the local office equipment should be light when balanced and easy to
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FUNDAMENTALS IN LODGING OPERATIONS
manipulate. Availability of future stock so that there is no problem for more stock or
replacement of spare parts.
5. Knowledge: knowledge in term of usage. People handling the equipment should be educated
and the equipment must be one which can be easily operated.
6. Cost factor: whether the organization is capable of spending so much or not on the basis of the
equipment are chosen.
CARE AND STORAGE OF EQUIPMENT
Preventive maintenance: a preventive check of all housekeeping equipment should be
done at least once a month; the preventive check can be done in the maintenance department or
the dealers of the equipment by conducting preventive maintenance we can ensure the machine
would last longer and would be noise free.
Proper handling of the machine: it should be cleaned and dried after use to avoid from
rusting. The bags and filters of the machine should be changed as and when required.
Training: the staff should be trained when the new equipment are introduced to the departments are
introduced to the department. All the staff should be taught the operation of new equipment so that
misuse of equipment can be avoided.
Storage: the equipment should be stored in a damp free atmosphere to prevent from rusting
and the stores to be well ventilated. The machines should be labeled for easy identification.
Stock records: should be maintained to keep check on the number of the equipment being
purchased and stored, the number of equipment discarded and the number of equipment in use.
Certain rules: certain rules must be followed regarding issue of stock e.g. A dry can be fixed
for issue of stocks so all the staff of the department are aware of the new equipment that is being
introduced into the department.
Expensive equipment: expensive equipment’s should be covered with polythene and kept
in place to avoid rusting if not in used.
Equipment inventory: monthly inventory of equipment is very important to have a record
for the type, number and upkeep of the equipment
Maintain logs: maintain log for equipment that is issued by the housekeeping staff or
borrowed by another department.
HM 2105:
FUNDAMENTALS IN LODGING OPERATIONS
REFERENCES:
Accommodation Management. The Housekeeping Operation Manual. Uttarakhand Open University.
ASEAN Toolbox .(2016)”Housekeeping Competency Standards”. [Link].
Barrows,C.W, and [Link]. (2016). Introduction to Management in the Hospitality Industry, 10th
[Link] Wiley and Sons,Inc.
Brigham,G.H. (2015). “Housekeeping for Hotels, Motels,Hospitals,Clubs,Schools. New York : Ahrens.
Guerrier,Y.2016. “Hotel Managers” Carrers and Their Impact on Hotels in Britain”.International
Journal of Hospitality Management 6(3):121-130.
Martin,R.J, and [Link].(2014).”Professional Management of Housekeeping (new edition) New
York. John Wiley & Sons.
Nebel, E.C III. (2015) .”Managing Hotels Effecyively: Lessons from Outstanding Hotel [Link]
York:Van Nostrand Reinhold.
O’Fallion,Michael, Rutherford D.G. (2015). “Hotel Management Operations”John Wiley & Sons,Inc.
(5th Editon) edition
Sudhir Andrews. Hotel Housekeeping Training Manual.
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