Housekeeping Department Analysis

This analysis gives an insight into the interdepartmental relationship between the housekeeping department and 3 other core departments’ i.e. Front Office, F&B Service and Kitchen.

The first part of this analysis explains the coordination between Housekeeping and Front Office. Effective and efficient coordination between these two departments is essential to provide maximum guest satisfaction. The two important areas where collaboration is vital between the Housekeeping and Front Office Department are listed below:

1. Clean rooms should always be available for expected arrivals and stay overs.

2. Special guest needs should be satisfied as far as amenities and facilities requested in their rooms are concerned.

The Room Status for each room

When Groups in the house, a list is provided before the group’s arrival to the housekeeping as groups tends to move together in terms of arrival, departure, sightseeing tours and meals. Their rooms need to be readied together in view of strict time parameters. Also Arrivals of crews are very common in hotels, sometimes the arrival of a crew and the departure of another crew from the same airline may overlap. In such circumstances, it is important for the allotted rooms to be cleaned within a short period of time. Thus for this there should be an effective coordination between front office and housekeeping. Another way for the management to extends its compliments to a guest with a special gesture of a flower arrangement in the room as recognition of the importance of a person. This requirement of flower arrangements for certain guests is conveyed to housekeeping by the front office on a daily basis. Apart from the above communications the front office needs to depend on housekeeping for the provision of clean uniforms to its

The coordination of housekeeping with the restaurants and banquet halls is mainly concerned with the provision of linen and uniforms. The linen room supervisor, under the supervision of the executive housekeeper, needs to have sufficient stock of clean napery to meet the demands of the F&B department’s restaurant and banquet functions. On his/her part, the restaurant manager should ensure the time set for the exchange of linen is expected; that linen is not lost or misused ; and that intimation of forthcoming banquet functions is conveyed to housekeeping well in advance. Besides extra/special linen, housekeeping may also have to arrange for flower decorations for banquets.

Coordination between the 2 departments becomes particularly necessary in the case of room service, so that friction does not arise over matters such as waiters not collecting trays from guestrooms or room service staff leaving soiled trays in the corridors or causing extra work through careless spills on the