Unit 1-a.Introduction of hotel and housekeeping department.
Unit,1-c- role and function of h.k department
Unit 2, Layout & Organizational Structure(All sub topics covered)
Unit-2-a-Layout and organisational structure
Unit-2-b.interdepartmental relation.
Unit 4,Duty Rotas and Work Schedule
Unit 4,Files and Formats Used in Housekeeping Departments
Unit 4,Planning work of housekeeping dept.(All sub topics covered)
Unit 4-a-Planning work of housekeeping dept
Unit 4 Briefing and de-Briefing
Unit 5,Cooridor and floor pentries
Unit 5,Hotel Guest Room(All sub topics covered)
Unit 5, Types of room and its Layout
unit 5 furniture fixturesoft furnishing accessoriesguest suppliesamenities in a guest room
Unit 6,Cleaning Science(Sub topics covered till cleaning equipments )
Unit 6,Final sub topic of classification covered
Cleaning Procedure and frequency schedule
FRONT OFFICE STRATEGIC MANAGEMENT ELEMENTARY FRENCH
F&B SERVICE HOTEL ENGINEERING TOURISM
MICRO BIOLOGY & NUTRITION FOOD PRODUCTION HOTEL PROJECTS
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