UNIVERSITY OF MADRAS
B.Sc. Degree Course in Nutrition Food Service Management and Dietetics
SEMESTER SYSTEM WITH CREDITS
(Effective from the Academic Year 2003-2004)

SYLLABUS

Semester VI - Paper XVI - House Keeping

Number of Lectures: 4
Duration of Examination: 3 hrs
Maximum Marks: 100
Credits: 4

Theory 4 hrs / week
Practicals 2 hrs / week

1. Organisation of the housekeeping department in an institution

Housekeeping staff - their duties and responsibilities - Management of house keeping department - Selection. and handling of personnel, training of staff - Distribution of jobs and job chart - Safety, health and welfare of staff - Inter-departmental Co-operation, QuaIification and personal qualities of a housekeeper.

2. Cleaning tools and equipment - types, use, care and maintenance.

Cleaning agents - water, detergents, synthetic detergents - and soaps, abrasives, acids and alkalis and other chemicals. Stains - removal of stains, from fabric, floor, wall and wood. Tarnish - from metals. Care of metals. Cleaning - daily, special and spring cleaning, Cleaning of floors, floor coverings, wall surfaces, lights, light fittings, glass, mirror, furniture and furnishings and accessories (furniture polishes) cleaning procedure followed for daily, special and spring cleaning. Care of public, private and service areas in establishments - (lounges,lobbies, corridors, guestrooms, wards, terrace, staircases etc.) - pest control.

3. Linen Room

Plan, Layout for different types of hotels and Institutions, Linen control, - Receiving, issuing, storage of clean linen, purchase and Linen hire, Characteristics of launderable linen.

4. Bedding, Bed making - Care of beds - different types of bed covers - Changing linen.

5. Organisation of work - Work simplification, time and motion study - techniques.

6. Causes and Prevention of accidents.

PRACTICALS

1. Visit to hotels to observe functioning of house-keeping, laundry departments, to critically appreciate the layout of various types of rooms and areas.

2. Care and maintenance of various labour saving equipment like vacuum cleaner, washing machine, dish washer, iron and refrigerators.

3. Developing a sanitation checklist and use it for cleaning routines of various areas in Housekeeping.

REFERENCES

1. Sudhir Ardreens (1939), Hostel, Housekeeping, Tata McGraw Hill Publishing Company Limited, New Delhi.

2. David M. Allen (1983), Accommodation and Cleaning Services. Vol. I, Hutchinson Group.

3. David, G. Horel and Institutional House Keeping, Barria and Rocklife.

4. Branson J, and Lannox, M. (1972), Hotel, Hospital and House Keeping, Arnold Heinmann.

5. Binnie. R. and Boxell (1970), H. Housecraft Principles and Practice, Pitman Publishing.

6 Beatson, S.D. Household Management, I-B. Bouveria Street.