CLEAN PUBLIC

AREAS, FACILITIES
AND EQUIPMENT
( CORE 5 )
- deals with the knowledge and skills required in
cleaning premises. It includes selecting and setting
up of equipment and materials, cleaning dry and
wet areas, maintaining and storing cleaning
equipment and materials.
PUBLIC AREA
MAINTENANCE
Public areas of a hotel expand according to the financial outlay of the
investors and their vision of the number of facilities they wish to provide to both
resident guests and the public. We must understand that a hotel is open to resident
guests and the local public that visits them. Hotels have always been the centre of
social activity for the local populace and the number of people that they can attract,
adds to the stature of the property as well as the revenue that they generate.
To the investors, each space accessible to the public is a potential revenue
area and therefore, they like to exploit it to the maximum. Investors have dug below
the ground to create space as well as used rooftops to make them money
spinners. The larger the hotel, in terms of the number of rooms, the larger is the
public area required. Larger number of arrivals and departures will require greater
lobbies, larger swimming pool, more elevators, large food and beverage facilities;
etc.
 Extent of Public Areas
The boundaries of public areas do not stop indoors. It extends
to external areas too. There is the challenge of parking. If the hotel is
frequented by local populace they will need large car parks. This can
pose a problem in downtown locations where space is dear.
Investors are forced to go underground to create multi-layered
parking areas. The local building authorities also insists on a
driveways, landscaped gardens, and utility areas. Then there is the
huge responsibility of staff facilities. Hotel personnel need their own
parking areas as well as entry and exit points. Purchase and
Receiving departments need their own aprons for supplier trucks.
There could well be a steady stream of these trucks throughout the
day when one considers the number of items required by the hotel.
Public areas- refers to all parts of the building, hotel, resort or any
lodging establishment which are for public use. These includes
corridors, hallways, grounds, reception areas, public comfort rooms,
offices and function areas where social events like parties and seminars
are held.
Among hotels and resorts, the cleaning and maintenance of
public areas assigned to a sub section of the Housekeeping
Department, headed by a Public Area Maintenance Supervisor,
sometimes known as Head houseman. His crew consists of cleaners
known as “houseman” or “ janitors” gardeners, and pest control
technicians.
Among small establishments, the houseman or the housekeeper
assigned to public areas does multiple tasks like janitorial work,
facilities maintenance, gardening and pest control.
 SCOPE OF
ACTIVITY
1. Basement:
The basement consist of car parks, support offices as human
resources, housekeeping, purchasing and training rooms in addition to
staff cafeterias, linen and uniform rooms, store and the staff cafeteria.
Because of heavy equipment involved, the basement could also house
the laundries and engineering plants.
2. Ground Level:
The ground level provides easy access to the public and therefore,
it is ideal for certain revenue area. The hotel could have a lower lobby
that accesses the revenue areas like the health club, upper car parks
and restaurants. This is also the ideal spot for indoor recreation like
squash courts. Gymnasiums and swimming pools. Externally, a hotel
would have the main landscapes with walkways leading to beaches and
water sports. It is ideal for a lower level of shopping arcade.
3. Lobby Level:
The entrance to the hotel is a floor up. It is here the main
reception and lobby is located. Many restaurants could lead the
residents and local public to different places off the lobby.
Of the restaurants, the coffee shop and the dining room are a
must. Most groups would eat here, so the design permits easy access
to these places through the lobby and not through the floors.
The back office of the front office will be in the lobby as also the
left luggage rooms, security deposit rooms and telecommunications.
The shopping arcade extends off the lobby. The size of the lobby will
respond to the size of the shopping arcade. Shopping arcades will also
have the travel agency, beauty salons, barber shops, money
exchange, bank, post office, drug store; etc. this level could also have
the accesses to the banquet halls and meeting rooms.
These places assume importance because of the volume traffic
that arrives during a short period. Meeting and function rooms are
busy throughout the day for corporate functions while the night is
busy for social functions.
4. Mezzanine Floor:
This is where the executive offices of the general Manager, sales and
Marketing, accounts, food and beverage manager, etc. are located. This
could be the floor for the business centre.
5. Guest Floor:
The guest floors rise above the mezzanine and relates to the number of
rooms the hotel has. Public areas are not found on floors except perhaps for
the business lounge which is exclusively for the resident guests who stay in
the executive floors.
6. Roof Top:
This obviously affords a panoramic view. The investor would like to
have the exclusive night club located here. Cocktail lounges can also be
located on the rooftop. This is the difficult choice that the investor.
Public areas of small hotels like resorts, motels and hostels maybe
limited to an all purpose dining room and at the most, a bar. These
properties, may, however, have large external areas.
JOB DESCRIPTION
OF
MAINTENANCE
PERSONNEL
A. Head houseman or Public Area Supervisor
1.Maintain quality housekeeping in all public areas paying
special attention to cleanliness, orderliness and safety in all
covered areas;
2.Conducts regular inspection of the different public areas,
checks the quality of cleaning and maintenance and ensures that
all areas are free of safety hazards.
3.Checks order in all areas and makes sure that fixtures
and furniture are installed in the right order and location;
4.Monitors and supervises the proper use, storage and
maintenance of cleaning equipment as well as housekeeping tools
and supplies;
5.Checks equipment regularly for their condition. Have them
cleaned regularly and repaired when out of order;
 6.Checks and maintains par stock requirements.
Makes requisition to replenish supplies;
7.Initiates and supervises weekly inventory of
cleaning supplies and other housekeeping items allocated
to his unit; reports losses and damages and takes
corrective action against reckless use of equipment;
8.Reports to management all unusual incidents and
accidents in the public areas, paying attention to safety
hazards and items needing corrective action;
9.Trains, coaches and supervises housekeeping staff
in the performance of their duties;
10.Evaluates the performance or subordinates and
conducts appraisal interview and
11.Performs other related duties as maybe assigned
by superior.
 B. Houseman
1.Secure cleaning supplies, materials and equipment
and looks after their proper use, storage and
maintenance;
2.Checks the location, condition and arrangement of
fixtures in his area of responsibility, sees to it that they
are clean and properly installed;
3.Cleans, sanitizes public comfort rooms under his area
in accordance with standard cleaning procedures;
4.Replenishes guest supplies in public comfort rooms,
including paper towels, toilet tissues, soap, etc;
5.Clean and sanitizes all areas assigned to him following
standard cleaning procedures;
6. Performs other job as follows;
• Vacuums/shampoos carpets and upholstered
furniture;
• Sweeps/scrub/polishes floors and walls;
• Polishes/ dusts of all fixtures;
• Cleans ceilings, exhaust and glass panels;
• Collects and disposes garbage and litters;
• Changes/cleans astray; and
• Disinfects toilet bowls, urinal, etc.
7. Reports all noted damages and out-of order facilities in his
area of responsibility, takes note of defective cleaning
equipment, busted bulb, torn carpets, cracks on walls,
defective sinks and toilet bowls, clogged floor drain, ceiling
leaks, defective locks, etc.
8. Conducts fumigation in the absence of a pest control
technician;
9. Reports guest complaints to his supervisor as well as
suspicious objects or persons;
10. Turns-over to superior all lost and found articles;
11. Prepares daily accomplishment report and submits them
to supervisor and
12. Performs other related duties as may be assigned by
superior.
C. Powder girl
1. Maintains a par stock of cleaning supplies and makes
requisition to replenish socks;
2. Regularly cleans ladies comfort rooms and locker rooms
following standard cleaning procedures. She:
• Disinfects toilet bowls
• Scrubs, cleans, wipes dry floor and wall tiles
• Polishes chrome and metal fixtures like faucets
• Fumigates the area as needed and
• Disposes garbage, washes and dries garbage bins
3. Replenishes toilet amenities like toilet paper, soap,
paper towels, etc;
4. Checks the condition of fixtures and toilet facilities
checks for leaking faucets, defective tiles, etc. and reports
any defect to her Supervisor;
5. Retouches the cleaning of comfort rooms from time to
time;
6. Regularly checks trash and empties garbage bins from
time to time;
7. Assists in other cleaning or housekeeping job when not
loaded;
8. Assists in the issuance of linens if she has available
time
 D. Gardener and Grounds Maintenance
Crew
1. Performs daily sweeping and cleaning of grounds following
standard cleaning procedures;
2. Looks after the care of plants, prunes leaves, applies
fertilizers, weeds out dried leaves, does other related gardening
jobs;
3. Maintain supplies for plants and grounds maintenance and
makes requisition to replenish stocks;
4. Maintains the landscape and insures that everything is in
order;
5. Performs cultivation of plants trough planting and other
techniques;
6. Performs side duties like maintenance of cleanliness of the
pool area, fountains, façade, gardens, motor pool and other
related areas.
E. Pest Control Technician
1. Check areas where pests and insects proliferate and
performs the necessary fumigation;
2. Looks for patches or holes and other entry points of
insects and takes corrective action;
3. Maintains stocks for pest control and looks after their
safekeeping and reasonable use;
4. Checks for possible sources of the proliferation of pests
and insects, makes report and recommendations to remedy
the situation.
5. Performs fumigation in accordance with prescribed
procedures
ELIMINATING FOUL ODOR
Some bad odor is hard to dispel even after
windows and doors are wide open with fresh air
getting inside. Among these are odors coming from
pungent dishes and sea foods; strongly scented fruits
or vegetable, stale cigarette and cigarettes, and the
mustiness or rooms closed for long periods. These
entire odors linger in the air and closet. They stick to
fabrics, draperies, carpets and upholstery
To eliminate or minimize foul odor and freshen the air in
rooms, use air fresheners.
The spray of air fresheners like Glade or Glade dry is
also advisable for the following:
a)Ironing boards. This can be done occasionally to give
the cloths a fresh, clean smell;
b)Inside clothes and linen closets
c)On mattresses. Spray toward the ceiling above the bed
so that the mist will fall on the mattress. Or spray above
sheets before bed make-up and before replacingthe
blankets;
In freshly cleared dresser drawer, before replacing any
paper liner and its contents.
 Kitchen
cleaning:
1. Check ceiling and walls for cobwebs and remove them.
2. Clean all parts of kitchen equipment and appliances from top, sides
and the front.
3. Dust and clean the range hood.
4. Clean backsplash and countertops. Scour rings.
5. Clean the outside of all cabinets.
6. Dust and clean mirrors and picture frames.
7. Dust the doors, windows, frames and baseboards.
8. Empty all waste baskets then wash them with soap and water.
9. Reline the waste receptacles with plastic liners.
10. Dust and clean the fan and air conditioner vents as well as light
fixtures.
11. Do sweeping and damp mopping of floors.
 Cleaning the Living Room/Family
room:
1. Check all walls and ceiling; remove cobwebs, if any.
2. Dust the door and window frames as well as baseboards.
3. Dust and clean mirrors with glass cleaner.
4. Dust lamps and shades.
5. Empty all ashtrays and wash them with soap and water.
Then wipe dry.
6. Wipe and polish all furniture. Use wood polish id any.
7. Dust the fan and air conditioner vents as well as light
fixtures.
8. Sweep or damp mop the floor. Vacuum the carpet
9. Shampoo the carpets if they are heavily soiled.
 Dining Room
Cleaning:
1. Remove cobwebs on the ceiling and corners.
2. Dust the door, window and frames and baseboards.
3. Empty and wash-clean the ashtrays.
4. Dust and polish mirrors and pictures preferably
using glass cleaners.
5. Dust the fan and air conditioner vents as well as
light fixtures.
6. Clean and polish all furniture.
7. Sweep and damp-mop the floor or vacuum it if it is
carpeted.
 Cleaning Stairs, Hallways and Foyers
1. Dust the door/window frames/baseboards
2. Dust/clean the mirrors/pictures.
3. Dust the lamps/shades.
4. Clean and polish all furniture.
5. Dust thefan/air conditioner/vents/light fixtures.
6. Empty/wash/reline the waste baskets.
7. Clean the front door inside/out.
8. Sweep/damp mop the floor or vacuum carpet.
Cleaning Offices and Dens
1. Remove the cobwebs from ceiling and walls.
2. Dust the doors, windows frames and baseboards.
3. Dust and clean all mirrors and pictures.
4. Empty, dispose trash and wash/reline waste baskets.
5. Empty, and clean all ashtrays.
6. Dust the lamps and shades.
7. Clean and polish all furniture.
8. Dust and polish all furniture and equipment.
9. Dust the fan and air conditioner vents/ light fixtures.
10. Sweep or damp mop the floor or vacuum if it is
carpeted.
 CLEANING SCHEDULES:
• Night cleaning schedules
Though the structure may appear simple, the
numbers involved are quite large. Public area cleaners
would each have responsibility of 2500 sq. ft. at
minimum. If the hotel has a large spaces, the count
increases with each 2500 sq.ft. The challenge the Public
Area Supervisor has is the cleaning schedules have to be
followed with least disturbance to guests. This means
she has to cover the cleaning during the day and night.
The night schedule assumes greater importance as that
when most services shut down. They are mostly the
internal locations of the hotel. Let us see the areas that
come in the night cleaning schedule:
• A. Restaurants and Bars – while most close by 12 midnight, night
club can stay open till 3 am, the coffee shop, though open at night as
well, is less occupied after the dinner service which completes at 12
midnight.
• B. Executive Offices – they close after 6 pm. Some like the General
Manager’s office, reception back office, accounts, etc. may stay open
till late at night for work exigencies.
• C. Business Centre – normally closes at 6pm.
• D. Shopping Arcade – may stay open till eight at night. Some states
keep their shopping facilities open till 11 pm.
• E. Meeting rooms – meetings normally observes business hours and
usually close at 6pm.
• F. Banquet Halls – they can keep open till late hours. Awards night
may extend till 12 midnight while wedding receptions till past
midnight. The banquet halls are left in a mess with such a large traffic
of people. If the hall is not required the next morning, the crew can
have a respite at night.
G. Lobbies – all lobbies have to be cleaned at night after 12midnight.
Though there maybe a few guests, cleaning has to proceed for the lobbies
to be ready for early morning peak traffic.
H. Elevators – These can be shut down one by one for cleaning at night,
as guest use them less at night.
I. Basement – these includes the car park area, basement corridors,
training rooms, staff locker rooms and support offices like purchasing,
housekeeping, laundry, time office and human resources. The
linen/uniform rooms and stores are not accessible to the public area staff
at night for security reasons.
J. Public cloak rooms – they are relatively free after the restaurants close.
Naturally one wonders what is left for the day to be cleaned. They are
mostly the external areas with some internal locations.
Day Cleaning Schedule
Driveways , walkways, porch, external car parks,
swimming pool areas, beach fronts, gardens, patios
and terraces, roof top areas, night club, discotheque
and cocktail lounges, banquet halls, linen rooms and
stores when they are under the supervision of the
respective keepers.
 SUPERVISORY TASKS
The Public Area Supervisor attends the departmental briefing by the
Executive Housekeeper at the start of the day. She is particularly interested
to know the special events in the hotel in which will need attention. These
events will indicate to her the work load expected in banquet halls, gardens,
lobbies, restaurants, etc. she then proceeds to check the logbook for any
special messages left by the Night Supervisor before she proceeds to brief
her staff.
1. Take the attendance of her crew and ascertain the resources available to
her.
2. She will check their turnout and confirm that they are according to the
standards of the hotel.
3. Allot cleaning areas and instruct as to what has to be accomplished to
each member of her crew.
4. Inform the crew about special events in the hotel that will need additional
attention.