CTH Housekeeping and Accommodation Operations :: Study Text.
This syllabus introduces you to the systems and procedures required for Housekeeping and Accommodation Operations. It provides an overview of the functions and supervisory aspects of the housekeeping and accommodation department. You will develop knowledge and skills in departmental procedures as we...
Gespeichert in:
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| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
London :
BPP Learning Media,
2010.
|
| Schriftenreihe: | Diploma in Hotel management.
|
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Zusammenfassung: | This syllabus introduces you to the systems and procedures required for Housekeeping and Accommodation Operations. It provides an overview of the functions and supervisory aspects of the housekeeping and accommodation department. You will develop knowledge and skills in departmental procedures as well as an understanding of safety and security responsibilities. The key issues included in the syllabus are the different types of accommodation available, operational planning and procedures, furniture and fixtures, housekeeping equipment, linen and laundry, maintenance, leisure facilities, securit. |
| Beschreibung: | 6 Hotel leisure facilities. |
| Beschreibung: | 1 online resource (177 pages). |
| ISBN: | 9780751794427 0751794422 |
Internformat
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| 300 | |a 1 online resource (177 pages). | ||
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| 490 | 1 | |a Diploma in Hotel management | |
| 505 | 0 | |a BOOK COVER; TITLE; COPYRIGHT; CONTENTS; INTRODUCTION; How to use this Study Guide; Recommended approach; Help yourself study for your CTH exams; Developing your personal study plan; Suggested study sequence; Syllabus; Assessment; Further guidance; Delivery Strategies; Recommended Prior Learning; Resources; The exam paper; Other titles in this series; CHAPTER 1 INTRODUCTION TO HOUSEKEEPING; 1 Introduction to housekeeping; 2 Organisation, staffing and structures; 2.1 The Executive Housekeeper; 2.2 The Housekeeping team; 2.3 Room attendants; 3 Liaison with other departments. | |
| 505 | 8 | |a 3.1 Communication: Housekeeeping and Front Office3.2 Communication: Housekeeeping and Maintenance; 3.3 Communication: Housekeeping and Food and Beverage; 3.4 Communication: Housekeeping and Administration; 3.5 Communication: Housekeeping and Security; 3.6 Communication: Housekeeping and Sales; 3.7 Communication: Housekeeping and Leisure; SUMMARY; SELF-TEST QUESTIONS; SELF-TEST ANSWERS; ANSWERS TO ACTIVITIES; CHAPTER 2 OPERATIONAL PLANNING; 1 Introduction; 1.1 Soil types; 1.2 Cleaning agents; 1.3 Cleaning agents are applied using different methods; 1.4 Cleaning equipment. | |
| 505 | 8 | |a 1.5 Quality control in Housekeeping2 Types of cleaning; 2.1 Organisation of guest room cleaning; 2.2 The principles of cleaning; 3 Guest room cleaning; 3.1 Planning room cleaning; 3.2 Recyclable and non-recyclable items; 3.3 Productiivity standard -- how long?; 4 Public area cleaning; 4.1 Food and Beverage cleaning; 4.2 Lobby and other Public Areas cleaning; 4.3 Front Entrance cleaning; 4.4 Pest control; 4.5 Public Toilets cleaning; 5 Staff scheduling; SUMMARY; SELF-TEST QUESTIONS; SELF-TEST ANSWERS; ANSWERS TO ACTIVITIES; CHAPTER 3 FURNITURE, FIXTURES AND FABRIC; 1 Introduction to design. | |
| 505 | 8 | |a 1.1 Design2 Purchasing considerations of capital expenditure items; 3 Housekeeping design considerations; 3.1 Flooring; 3.2 Wall coverings; 3.3 Furniture; 3.4 Fixtures and fittings; 3.5 Equipment; SUMMARY; SELF-TEST QUESTIONS; SELF-TEST ANSWERS; ANSWERS TO ACTIVITIES; CHAPTER 4 HEALTH, SAFETY AND SECURITY; 1 The importance of health, safety and security; 1.1 Who is responsible?; 1.2 Communication; 2 Safety and security risks for customers; 3 Health and Safety risks for Housekeeping employees; 3.1 Security of customers and their assets; 4 Prevention and legislation. | |
| 505 | 8 | |a 4.1 The Health and Safety at Work Act (HASAWA) 19744.2 Manual Handling Regulations 1992; 4.3 Ergonomics -- a safe office environment; 4.4 Control of Substances Hazardous to Health (COSHH) 2002; 4.5 Material Safety Data Sheet (MSDS); 4.6 Personal Protective Equipment at Work Regulations 1992 (protective clothing) 'PPE'; 4.7 The Reporting of Injuries, Diseases and Dangerous Occurrences Regulations 1995 (RIDDOR); 4.8 First-aid regulations 1981; 4.9 Fire; 4.10 Safety Signs and Signals Regulations 1996; 5 Risk assessment; 5.1 What is a risk?; 5.2 What is a hazard?; 5.3 Requirements. | |
| 500 | |a 6 Hotel leisure facilities. | ||
| 520 | |a This syllabus introduces you to the systems and procedures required for Housekeeping and Accommodation Operations. It provides an overview of the functions and supervisory aspects of the housekeeping and accommodation department. You will develop knowledge and skills in departmental procedures as well as an understanding of safety and security responsibilities. The key issues included in the syllabus are the different types of accommodation available, operational planning and procedures, furniture and fixtures, housekeeping equipment, linen and laundry, maintenance, leisure facilities, securit. | ||
| 588 | 0 | |a Print version record. | |
| 650 | 4 | |a Health education |x Curricula. | |
| 650 | 4 | |a Health education (Elementary) | |
| 650 | 4 | |a Health education (Secondary) | |
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| 650 | 4 | |a Hospitality. | |
| 650 | 7 | |a BUSINESS & ECONOMICS |x Industries |x General. |2 bisacsh | |
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| 830 | 0 | |a Diploma in Hotel management. | |
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| contents | BOOK COVER; TITLE; COPYRIGHT; CONTENTS; INTRODUCTION; How to use this Study Guide; Recommended approach; Help yourself study for your CTH exams; Developing your personal study plan; Suggested study sequence; Syllabus; Assessment; Further guidance; Delivery Strategies; Recommended Prior Learning; Resources; The exam paper; Other titles in this series; CHAPTER 1 INTRODUCTION TO HOUSEKEEPING; 1 Introduction to housekeeping; 2 Organisation, staffing and structures; 2.1 The Executive Housekeeper; 2.2 The Housekeeping team; 2.3 Room attendants; 3 Liaison with other departments. 3.1 Communication: Housekeeeping and Front Office3.2 Communication: Housekeeeping and Maintenance; 3.3 Communication: Housekeeping and Food and Beverage; 3.4 Communication: Housekeeping and Administration; 3.5 Communication: Housekeeping and Security; 3.6 Communication: Housekeeping and Sales; 3.7 Communication: Housekeeping and Leisure; SUMMARY; SELF-TEST QUESTIONS; SELF-TEST ANSWERS; ANSWERS TO ACTIVITIES; CHAPTER 2 OPERATIONAL PLANNING; 1 Introduction; 1.1 Soil types; 1.2 Cleaning agents; 1.3 Cleaning agents are applied using different methods; 1.4 Cleaning equipment. 1.5 Quality control in Housekeeping2 Types of cleaning; 2.1 Organisation of guest room cleaning; 2.2 The principles of cleaning; 3 Guest room cleaning; 3.1 Planning room cleaning; 3.2 Recyclable and non-recyclable items; 3.3 Productiivity standard -- how long?; 4 Public area cleaning; 4.1 Food and Beverage cleaning; 4.2 Lobby and other Public Areas cleaning; 4.3 Front Entrance cleaning; 4.4 Pest control; 4.5 Public Toilets cleaning; 5 Staff scheduling; SUMMARY; SELF-TEST QUESTIONS; SELF-TEST ANSWERS; ANSWERS TO ACTIVITIES; CHAPTER 3 FURNITURE, FIXTURES AND FABRIC; 1 Introduction to design. 1.1 Design2 Purchasing considerations of capital expenditure items; 3 Housekeeping design considerations; 3.1 Flooring; 3.2 Wall coverings; 3.3 Furniture; 3.4 Fixtures and fittings; 3.5 Equipment; SUMMARY; SELF-TEST QUESTIONS; SELF-TEST ANSWERS; ANSWERS TO ACTIVITIES; CHAPTER 4 HEALTH, SAFETY AND SECURITY; 1 The importance of health, safety and security; 1.1 Who is responsible?; 1.2 Communication; 2 Safety and security risks for customers; 3 Health and Safety risks for Housekeeping employees; 3.1 Security of customers and their assets; 4 Prevention and legislation. 4.1 The Health and Safety at Work Act (HASAWA) 19744.2 Manual Handling Regulations 1992; 4.3 Ergonomics -- a safe office environment; 4.4 Control of Substances Hazardous to Health (COSHH) 2002; 4.5 Material Safety Data Sheet (MSDS); 4.6 Personal Protective Equipment at Work Regulations 1992 (protective clothing) 'PPE'; 4.7 The Reporting of Injuries, Diseases and Dangerous Occurrences Regulations 1995 (RIDDOR); 4.8 First-aid regulations 1981; 4.9 Fire; 4.10 Safety Signs and Signals Regulations 1996; 5 Risk assessment; 5.1 What is a risk?; 5.2 What is a hazard?; 5.3 Requirements. |
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| id | ZDB-4-EBU-ocn780425753 |
| illustrated | Not Illustrated |
| indexdate | 2024-11-26T14:49:05Z |
| institution | BVB |
| isbn | 9780751794427 0751794422 |
| language | English |
| oclc_num | 780425753 |
| open_access_boolean | |
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| physical | 1 online resource (177 pages). |
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| publishDate | 2010 |
| publishDateSearch | 2010 |
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| publisher | BPP Learning Media, |
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| series | Diploma in Hotel management. |
| series2 | Diploma in Hotel management |
| spelling | Media, BPP Learning. CTH Housekeeping and Accommodation Operations : Study Text. London : BPP Learning Media, 2010. 1 online resource (177 pages). text txt rdacontent computer c rdamedia online resource cr rdacarrier Diploma in Hotel management BOOK COVER; TITLE; COPYRIGHT; CONTENTS; INTRODUCTION; How to use this Study Guide; Recommended approach; Help yourself study for your CTH exams; Developing your personal study plan; Suggested study sequence; Syllabus; Assessment; Further guidance; Delivery Strategies; Recommended Prior Learning; Resources; The exam paper; Other titles in this series; CHAPTER 1 INTRODUCTION TO HOUSEKEEPING; 1 Introduction to housekeeping; 2 Organisation, staffing and structures; 2.1 The Executive Housekeeper; 2.2 The Housekeeping team; 2.3 Room attendants; 3 Liaison with other departments. 3.1 Communication: Housekeeeping and Front Office3.2 Communication: Housekeeeping and Maintenance; 3.3 Communication: Housekeeping and Food and Beverage; 3.4 Communication: Housekeeping and Administration; 3.5 Communication: Housekeeping and Security; 3.6 Communication: Housekeeping and Sales; 3.7 Communication: Housekeeping and Leisure; SUMMARY; SELF-TEST QUESTIONS; SELF-TEST ANSWERS; ANSWERS TO ACTIVITIES; CHAPTER 2 OPERATIONAL PLANNING; 1 Introduction; 1.1 Soil types; 1.2 Cleaning agents; 1.3 Cleaning agents are applied using different methods; 1.4 Cleaning equipment. 1.5 Quality control in Housekeeping2 Types of cleaning; 2.1 Organisation of guest room cleaning; 2.2 The principles of cleaning; 3 Guest room cleaning; 3.1 Planning room cleaning; 3.2 Recyclable and non-recyclable items; 3.3 Productiivity standard -- how long?; 4 Public area cleaning; 4.1 Food and Beverage cleaning; 4.2 Lobby and other Public Areas cleaning; 4.3 Front Entrance cleaning; 4.4 Pest control; 4.5 Public Toilets cleaning; 5 Staff scheduling; SUMMARY; SELF-TEST QUESTIONS; SELF-TEST ANSWERS; ANSWERS TO ACTIVITIES; CHAPTER 3 FURNITURE, FIXTURES AND FABRIC; 1 Introduction to design. 1.1 Design2 Purchasing considerations of capital expenditure items; 3 Housekeeping design considerations; 3.1 Flooring; 3.2 Wall coverings; 3.3 Furniture; 3.4 Fixtures and fittings; 3.5 Equipment; SUMMARY; SELF-TEST QUESTIONS; SELF-TEST ANSWERS; ANSWERS TO ACTIVITIES; CHAPTER 4 HEALTH, SAFETY AND SECURITY; 1 The importance of health, safety and security; 1.1 Who is responsible?; 1.2 Communication; 2 Safety and security risks for customers; 3 Health and Safety risks for Housekeeping employees; 3.1 Security of customers and their assets; 4 Prevention and legislation. 4.1 The Health and Safety at Work Act (HASAWA) 19744.2 Manual Handling Regulations 1992; 4.3 Ergonomics -- a safe office environment; 4.4 Control of Substances Hazardous to Health (COSHH) 2002; 4.5 Material Safety Data Sheet (MSDS); 4.6 Personal Protective Equipment at Work Regulations 1992 (protective clothing) 'PPE'; 4.7 The Reporting of Injuries, Diseases and Dangerous Occurrences Regulations 1995 (RIDDOR); 4.8 First-aid regulations 1981; 4.9 Fire; 4.10 Safety Signs and Signals Regulations 1996; 5 Risk assessment; 5.1 What is a risk?; 5.2 What is a hazard?; 5.3 Requirements. 6 Hotel leisure facilities. This syllabus introduces you to the systems and procedures required for Housekeeping and Accommodation Operations. It provides an overview of the functions and supervisory aspects of the housekeeping and accommodation department. You will develop knowledge and skills in departmental procedures as well as an understanding of safety and security responsibilities. The key issues included in the syllabus are the different types of accommodation available, operational planning and procedures, furniture and fixtures, housekeeping equipment, linen and laundry, maintenance, leisure facilities, securit. Print version record. Health education Curricula. Health education (Elementary) Health education (Secondary) Education. Hospitality. BUSINESS & ECONOMICS Industries General. bisacsh has work: CTH Housekeeping and Accommodation Operations (Text) https://id.oclc.org/worldcat/entity/E39PCYRBXgkYm9CvGW6xyVkGFq https://id.oclc.org/worldcat/ontology/hasWork Print version: Media, BPP Learning. CTH Housekeeping and Accommodation Operations : Study Text. London : BPP Learning Media, ©2010 9780751777963 Diploma in Hotel management. FWS01 ZDB-4-EBU FWS_PDA_EBU https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=1136807 Volltext |
| spellingShingle | Media, BPP Learning CTH Housekeeping and Accommodation Operations : Study Text. Diploma in Hotel management. BOOK COVER; TITLE; COPYRIGHT; CONTENTS; INTRODUCTION; How to use this Study Guide; Recommended approach; Help yourself study for your CTH exams; Developing your personal study plan; Suggested study sequence; Syllabus; Assessment; Further guidance; Delivery Strategies; Recommended Prior Learning; Resources; The exam paper; Other titles in this series; CHAPTER 1 INTRODUCTION TO HOUSEKEEPING; 1 Introduction to housekeeping; 2 Organisation, staffing and structures; 2.1 The Executive Housekeeper; 2.2 The Housekeeping team; 2.3 Room attendants; 3 Liaison with other departments. 3.1 Communication: Housekeeeping and Front Office3.2 Communication: Housekeeeping and Maintenance; 3.3 Communication: Housekeeping and Food and Beverage; 3.4 Communication: Housekeeping and Administration; 3.5 Communication: Housekeeping and Security; 3.6 Communication: Housekeeping and Sales; 3.7 Communication: Housekeeping and Leisure; SUMMARY; SELF-TEST QUESTIONS; SELF-TEST ANSWERS; ANSWERS TO ACTIVITIES; CHAPTER 2 OPERATIONAL PLANNING; 1 Introduction; 1.1 Soil types; 1.2 Cleaning agents; 1.3 Cleaning agents are applied using different methods; 1.4 Cleaning equipment. 1.5 Quality control in Housekeeping2 Types of cleaning; 2.1 Organisation of guest room cleaning; 2.2 The principles of cleaning; 3 Guest room cleaning; 3.1 Planning room cleaning; 3.2 Recyclable and non-recyclable items; 3.3 Productiivity standard -- how long?; 4 Public area cleaning; 4.1 Food and Beverage cleaning; 4.2 Lobby and other Public Areas cleaning; 4.3 Front Entrance cleaning; 4.4 Pest control; 4.5 Public Toilets cleaning; 5 Staff scheduling; SUMMARY; SELF-TEST QUESTIONS; SELF-TEST ANSWERS; ANSWERS TO ACTIVITIES; CHAPTER 3 FURNITURE, FIXTURES AND FABRIC; 1 Introduction to design. 1.1 Design2 Purchasing considerations of capital expenditure items; 3 Housekeeping design considerations; 3.1 Flooring; 3.2 Wall coverings; 3.3 Furniture; 3.4 Fixtures and fittings; 3.5 Equipment; SUMMARY; SELF-TEST QUESTIONS; SELF-TEST ANSWERS; ANSWERS TO ACTIVITIES; CHAPTER 4 HEALTH, SAFETY AND SECURITY; 1 The importance of health, safety and security; 1.1 Who is responsible?; 1.2 Communication; 2 Safety and security risks for customers; 3 Health and Safety risks for Housekeeping employees; 3.1 Security of customers and their assets; 4 Prevention and legislation. 4.1 The Health and Safety at Work Act (HASAWA) 19744.2 Manual Handling Regulations 1992; 4.3 Ergonomics -- a safe office environment; 4.4 Control of Substances Hazardous to Health (COSHH) 2002; 4.5 Material Safety Data Sheet (MSDS); 4.6 Personal Protective Equipment at Work Regulations 1992 (protective clothing) 'PPE'; 4.7 The Reporting of Injuries, Diseases and Dangerous Occurrences Regulations 1995 (RIDDOR); 4.8 First-aid regulations 1981; 4.9 Fire; 4.10 Safety Signs and Signals Regulations 1996; 5 Risk assessment; 5.1 What is a risk?; 5.2 What is a hazard?; 5.3 Requirements. Health education Curricula. Health education (Elementary) Health education (Secondary) Education. Hospitality. BUSINESS & ECONOMICS Industries General. bisacsh |
| title | CTH Housekeeping and Accommodation Operations : Study Text. |
| title_auth | CTH Housekeeping and Accommodation Operations : Study Text. |
| title_exact_search | CTH Housekeeping and Accommodation Operations : Study Text. |
| title_full | CTH Housekeeping and Accommodation Operations : Study Text. |
| title_fullStr | CTH Housekeeping and Accommodation Operations : Study Text. |
| title_full_unstemmed | CTH Housekeeping and Accommodation Operations : Study Text. |
| title_short | CTH Housekeeping and Accommodation Operations : |
| title_sort | cth housekeeping and accommodation operations study text |
| title_sub | Study Text. |
| topic | Health education Curricula. Health education (Elementary) Health education (Secondary) Education. Hospitality. BUSINESS & ECONOMICS Industries General. bisacsh |
| topic_facet | Health education Curricula. Health education (Elementary) Health education (Secondary) Education. Hospitality. BUSINESS & ECONOMICS Industries General. |
| url | https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=1136807 |
| work_keys_str_mv | AT mediabpplearning cthhousekeepingandaccommodationoperationsstudytext |