Accompanying DVD contains videos & PowerPoint presentations on different aspects of hotel houskeeping .

The second edition of Housekeeping Management is written from a management perspective of the executive housekeeper in the lodging industry. The overarching concept of the text spotlights three major areas of expertise required for the success of lodging professionals: management of resources, administration of assets, and knowledge of technical operations. The text explores the role of the housekeeping department in hotel/lodging operations, and focuses mainly on the effective communication between the housekeeping, front office, and engineering and maintenance staff. This edition will have the same focus on the management- and administration-based philosophy from the 1st Edition, but with a stronger focus on the engineering aspects of housekeeping. The book also incorporates new concepts of energy conservation and risk management to address the latest sustainability and security trends in the industry, as well as updated information on guestroom technology.

A mattress, box spring, and duvet for a king-size hotel bed weighs in at 225 pounds. Imagine trying to wrestle with changing the sheets and getting the hospital corners just right; it is easy to see why hotel housekeepers experience back and shoulder injuries at increasing rates. David Brody got behind the scenes at the Chicago Hyatt Regency and the Starwood hotels in Hawaii, bypassing management and corporate press releases to interview the housekeeping staff directly. Given Brody s expertise in architecture and design, his mission here is to help us understand service design in hotels in order to situate the needs of hotel customers, housekeepers, and hotel management one relative to the other. What unfolds as a new perspective on hotels is designin terms of spaces, products, maintenance, and workflow systems. We get vivid examples of how a hotel room s design encapsulates a highly orchestrated, hidden process of management and labor, where work is invisible and surface appearances are paramount to the guest s sense of domestic comfort. ( Turndown service is one exampleroom light dimmed, drapes drawn, music on classical, turndown mat on floor, slippers in place, mint on pillow, etc.) Brody opts strongly for what he calls co-design, which means collaboration between workers and management on improving hotel design, and he is unabashedly partisan in taking sides with hotel workers and their unions. He also advocates for sustainability and green politics."

This book offers an updated view of the panning, provision and service of accommodation in hotels, hostels, hospitals and similar establishments. It offers a new understanding of the changing role of the housekeeper, which now involves not only a greater knowledge of the technical skills required but also an awareness of management. New materials, equipment and methods have become available and the authors take these into account with reference to changing trade practices. The impact of new technology and the latest health and safety requirements are also considered. This edition will be suitable for students on the City and Guilds 708 Accommodation Services course and 705 General Catering course schemes, FIH (formerly HCIMA) and BTEC courses.

This book offers students a uniquely concise, accessible and comprehensive introduction to hotel accommodation management that covers the range of managerial subjects and disciplines in the sector. The book focuses on enduring aspects of the accommodation management function (front office management, housekeeping, revenue management); the changing context of hotel accommodation provision (the move to ‘asset light’, the supply of accommodation, trends in hotel investment and asset management, the challenges engendered by social media and the collaborative economy to the hotel market); and the role of accommodation in additional and integrated facilities and markets (spas, resorts, MICE markets). International case studies illustrating examples of practice in the industry are integrated throughout, along with study questions and other features to aid understanding and problem solving. This is essential reading for all hospitality and hotel management students.

The book explores the key elements of housekeeping as also its theoretical foundations and techniques of operations: the structure and layout of the housekeeping department, housekeeping inventory, guest room layout and maintenance, flower arrangement, and interior decoration.

This book addresses the changing, growing role of the housekeeping department to include maintenance of health club facilities, grounds, valet, and foodservice facilities.