• Summary
  • Contents

“Accessibly written and thoughtfully edited, making it essential reading for those studying hospitality and embarking on a career in the industry.” - Peter Lugosi, Oxford School of Hospitality Management “This text is a fascinating read… Roy Wood has spent 25 years teaching, researching and writing on the hospitality industry - much of that learning is here in this book.” - Erwin Losekoot, Auckland University of Technology “All different aspects of the hospitality industry are elaborated on… All in all a wonderful course book for for our students!” - Claudia Rothwangl, ITM College This book covers the major concepts students are likely to encounter throughout their study within the hospitality management, giving a comprehensive and up-to-date overview as well as providing engaging everyday examples from around the world. A leading figure in the field, Roy Wood has successfully gathered international contributors with direct experience of hospitality management and the hospitality industry as a whole, ensuring the academic, geographical and practical integrity of the book. Key Concepts in Hospitality Management is written for undergraduate students and those studying short postgraduate or executive education courses in hospitality management, events management, tourism management and leisure management.

Housekeeping Management
Housekeeping management
Marina Brinkman-Staneva

See also: Accommodation, lodging and facilities management; Design for hotels; Front office management; Revenue management

Housekeeping consists of a set of processes for the cleaning, repair and maintenance of accommodation, most notably in hospitality organizations, in hotels (Nitschke and Frye, 2008). Housekeeping activities focus mainly on guest rooms and public areas but may also include ‘back of house’ areas. Processes specify both daily and periodic tasks to be performed, as well as the methods, techniques, cleaning materials and equipment by which these tasks will be executed. Processes incorporate both legally required and (voluntary) agreed standards relating to health and safety; quality control; cost control; and the recruitment, training and motivation of personnel (Rawstron, 1999).

Nature and Role of the Housekeeping Department

Accommodation is the ...

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