INSITUTE OF HOTEL MANAGEMENT KOLKATA

Ch. 3. Cleaning Organization

CONCEPT OF CLEANING
Cleaning is the removal of dust, dirt, foreign matter, tarnish, stains from various surfaces with
the aid of certain cleaning agents and equipment. Dust, dirt, and foreign matter deposited on a
surface are referred to as soil. This may include substances such as mud, sand, pollutants,
smoke, and fumes brought into the building from outside. Some types of soil, such as sewage,
hair, dead skin cells and fibres shed from the clothing are generated by the occupants of a
building.
Cleaning is carried out for the following reason:
 Aesthetic appeal: the environment is made visually attractive and appealing.
 Hygiene: effective, frequent cleaning controls the growth and reproduction of
pathogenic bacteria and other germs.
 Maintenance: surfaces and articles, however good in quality, will have a long
functional life only when they are cleaned on a regular basis.
 Safety: cleaning is done for safety against health hazards and slip hazards.

TYPES OF SOIL
 Dust: this is composed of loose particles deposited from the air. It contains both the
organic and inorganic matter. Although dust is light it is heavier than air, so it settles
on any surface.
 Dirt: this implies dust held together firmly by moisture or grease on rough surfaces.
 Tarnish: this is discolouring or deposition on a metal or alloy surface caused by
chemical reaction with certain substances found in air, water, and foodstuffs. Each
metal gets a different type of tarnish when exposed for too long to these substances.
For instance, iron gets reddish brown rust, copper gets greenish deposit of Verdigris
and silver gets blackened. There are different methods for removal of tarnish.
 Stain: this is discoloration caused on a hard or soft surface by a substance containing
dyes, proteins, acids, or alkalis. Stains are difficult to remove by routine cleaning
processes. Any stain must be removed as soon as possible by using powders to absorb
it, solvents to dissolve it, or any acidic or alkaline cleaner to neutralize it.
 Foreign matters: these may be dead flowers, contents of wastepaper baskets and
ashtrays as well as stains from the deposition of foreign substances.

STANDARD OF CLEANING
Depending on the purpose or the area of the surfaces to be cleaned, various standards of
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cleaning may be fixed. Once a standard has been established there should be strict adherence
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Course: B.Sc. in H&HA 1st Sem (Accommodation Operations) October 22

Lesson: Interdepartmental relationship
 INSITUTE OF HOTEL MANAGEMENT KOLKATA
to the cleaning methods, efficient training and supervision is called for. There may be
different standards of cleaning of different surface and areas
 Physically clean: when this standard is set, the area or surface is supposed to be free
from apparent dust and dirt, as when wiped by hand.
 Chemically clean: This standard means that the area should be free from harmful
chemicals on the surface and in the surrounding air.
 Bacteriologically clean: to meet this standard, the surface should be free from any
harmful bacteria that may cause disease or infection. This is referred to as “clinical
standard” as most hospitals follow this standard for their general wards.
 Entomologically clean: this means that the area should be free from harmful pests or
insects.
 Osmologically clean: this clean9ing standard demands that the surfaces and the areas
should be free from any organic or inorganic matter that may emit an odour.
 Terminally clean: this refers to the standard of cleaning usual in operation theatres
and intensive care units in hospitals where surfaces need to be constantly sanitized
against all kinds of pathogenic microbes.

PRINCIPLES OF CLEANING
These are the basic rules to follow in any kind of cleaning activity, whatever the nature of
surface or the soil:
 Remove the soil without harming the surface.
 The surface should be restored to its original state after the cleaning process.
 The cleaning process should be efficient.
 The simplest method should be tried first, using the mildest cleaning agent.
 Clean immediately.
 Sweep before you dust, dust before you vacuum. Prefer vacuuming to sweeping.
 Noise levels while cleaning should be kept as low as possible.
 Stains should be removed as soon as they occur.
 Cleaning should proceed from:

 High to low
 Front to back
 From farthest end towards door
 from lightly soiled areas to heavily soiled areas
 After cleaning surface:
 Clean the equipment and store them properly
 Store the chemical agents
 Refill the caddies and the containers
 Discard the wastes

CLEANING SCHEDULES
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Course: B.Sc. in H&HA 1st Sem (Accommodation Operations) October 22

Lesson: Interdepartmental relationship
 INSITUTE OF HOTEL MANAGEMENT KOLKATA
 Initial: this is the cleaning carried out in any area that has been closed for a long time
for a period for renovation, refurbishment etc. this will be a thorough cleaning where
all soil and dust by workmen will be removed.
 Routine: this is cleaning that is carried out in regular basis. It can be daily, weekly,
fortnightly, or monthly. If schedules are stuck to, high standards can be maintained at
low cost.
 Periodic: this is work carried out at certain times of the year, usually during slack
season when the hotel is closed for renovation or redecoration. It entails in-depth
cleaning where not allowed to build up excessively. E.g., cleaning of chandeliers
quarterly.

METHODS OF CLEANING
Team Cleaning: two or more staff work in each area either together or as a team carry out
the different tasks in one area.
Advantages
 Equipment can be shared.
 Heavy work can be carried with ease.
 Inexperienced staff can be trained easily.
 Increased productivity.

Disadvantages
 In case of any damage to the equipment, no one can be held responsible.
 Standards can get lowered if proper supervision is missing.
 While training new staff can pick up bad habits.
 Due to misunderstanding some work can be left out.
 If there are any clashes between staff, working together can be a disadvantage.

Conventional Cleaning: one worker is allotted an area, and after he finishes the area, he
moves on to the next.
Advantages
 Improved security.
 More job satisfaction
 Standard of work is higher if the individual is efficient.
 Training is simplified.

Disadvantages
 Each area takes longer to get cleaned.
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 More expensive
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 Each staff will have to be given equipment; hence more equipment required.

Course: B.Sc. in H&HA 1st Sem (Accommodation Operations) October 22

Lesson: Interdepartmental relationship
 INSITUTE OF HOTEL MANAGEMENT KOLKATA
 Too rigid.

Block Method: one staff is given the responsibility to carry out a single job in all the areas.
After finishing the given job, he moves on to a different job. E.g., one staff making the beds
of all room on the floor and then he goes to hoover all the carpets on the floor; the next
person dusts and replenishes supplies etc.
Advantages
 Less equipment is required
 Is cheaper to operate

Disadvantages
 Security is weakened as lots of people enter the room.
 More disturbances to the guest if he is in the room during cleaning.
 Monotonous for staff.

TYPES OF CLEANING PROCESSES

Manual Methods
These do not call for mechanized or electronic equipment.
Sweeping
 This is done to collect dust when the floor surface is too rough for a dust mop.
 Plush brooms are used for large areas and corn brooms are best for corners and tight
spaces.
 Sweeping is not the most efficient, hygienic, or advanced way of removing dust, as so
much of it becomes airborne.
 Sweeping has in many cases been replaced using suction cleaners now. Sweeping with
a dry mop is called ‘mop sweeping.’

Equipment required: broom, dustpan, dust bin for collection of dust.

Dusting
 This task requires a systemic and orderly approach for efficiency and ease.
 Room attendants should start dusting at the door and work clockwise around the
room. This minimizes the chances of overlooking a spot. Fold the duster three times
and then thrice again. This gives you eighteen clean folds, making the duster more
effective.
 The duster should be soft, lint free cloth. Old rags should not be used as the leave their
own dust and lint.
 While dusting it should be started from highest surface so that the dust does not fall on
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items already cleaned.

Course: B.Sc. in H&HA 1st Sem (Accommodation Operations) October 22

Lesson: Interdepartmental relationship
 INSITUTE OF HOTEL MANAGEMENT KOLKATA
 When dusting solution is used it should be sprayed on cloth and not on the surface as
it can cause stain or cause stickiness.
 The duster should be always carried away carefully when the task is finished.

Equipment required: cloth duster and dusting solution if necessary.

Damp Dusting
 This is the most preferred way of cleaning in hotels as surfaces can be wiped as well
as dusted, removing any sticky or dirty marks at the same time.
 A suitable lint free cloth at the correct level of dampness should be used to avoid
leaving any smells.

Equipment and agents required: cloth duster, water, plastic bowl, and a neutral detergent if
necessary.
Dust Mopping/Dry Mopping/Mop Sweeping
 This is the preferred way to remove dust, sand o dirt from a floor. if these substances
are not removed from the floor on daily basis, they will continually scratch the surface
finish, diminishing its lustre and will eventually penetrate down to the floor itself.
 Dust mopping is done with a dust-control mop that may or may not be wet with a
cleaning solution.
 Using such a solution stops the dust from rising.
 While dust mopping, use figure of eight strokes keep the mop head on the floor
always.
 Do not drag the mop straight backwards. On finishing each figure of eight, swivel the
mop around and on return, pass and overlap the areas that have been wiped by about
eight inches.
 When sweeping in open spaces, clean in long straight lanes, covering the whole area
by moving up and down.
 Use a dustpan to sweep up accumulated trash.
 Always carry the mop head upward very carefully after you have done and then shake
into a bag to clean.
 Dust mopping removes gross soil but also redistributes and leaves behind large
number of fine particles.

Equipment required: dust control mop, dustpan, dust collection bag, and dust bin.
Wet Mopping/Damp Mopping
 A damp mopping is used to remove spills and soil that were not removed during the
dry removal process. Wet mopping will remove light to heavy soil from the floor
surfaces, which could otherwise become stuck in the surface. Or collected in the seal
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or finish.
 Before the floor can be wet-mopped, it must first be dust-mopped.

Course: B.Sc. in H&HA 1st Sem (Accommodation Operations) October 22

Lesson: Interdepartmental relationship
 INSITUTE OF HOTEL MANAGEMENT KOLKATA
 Add neutral or mildly alkaline detergent to the mop water for wet mopping.
 The detergent used must be of variety that needs no rinsing or else spray diluted
detergent from a spray bottle and a mop with a damp mop.
 If using mop water, immerse the mop in the bucket and wring it out until it is only
damp.
 First finish mopping near the baseboards in smooth strokes. Then mop the entire area
with figure 8 strokes.
 The water in the basket should be changed when it is dirty.
 A brush may be used for stubborn spots and a squeegee should be used to help with
speedy drying of the floor.

Equipment required: wet mop and bucket or mop wringer trolley.

Manual Scrubbing
 For modern surfaces, very little hand scrubbing is required.
 Scrub gently in straight lines away from yourself, working backwards.
 Rinse well to remove the detergent from the surface.
 Use a squeegee to remove away excess clear water. Follow up with mopping.

Equipment required: long handled scrubbing brush, mild detergent, bucket, squeegee, water,
and mop.
Manual Polishing
 Apply the polish sparingly.
 Use cotton rags to apply polish and a cloth for buffing.
 Use a soft brush for carve articles to get polish into crevices.
 Use the appropriate polish for a surface. For instance, proprietary polishes for metals –
brasso, silvo and so on. Should be used on these surfaces.

Equipment required: proprietary polish and cotton rags.

Spot Cleaning
 This refers to the removal of stain from various kinds of hard and soft surfaces.
 To remove a localized stain, the whole surface need not be treated with stain removal
agents. Just the area where the stain discolours the surface is treated and cleaned in the
process of spot cleaning.
 Spot cleaning may be used as cleaning method on walls, fabrics, carpets, or floorings.

Mechanized Methods
These utilize equipment powered by electricity as well as gadgets.
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Suction Cleaning
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Course: B.Sc. in H&HA 1st Sem (Accommodation Operations) October 22

Lesson: Interdepartmental relationship
 INSITUTE OF HOTEL MANAGEMENT KOLKATA
 This is the basic and preparatory step to all other mechanized procedures and should
be performed regularly.
 Very often it must also be repeated at the end of these processes.
 The goal is to remove as much dry soil as possible so that it does not spread, scratch
the finish, or damage the surface.
 Vacuuming with high-filtration machines is the most complete method of dry soil
removal as it picks up, packages, and removes soil without spreading it around.
 Wet vacuum cleaners are now available, which help up water from floors as well.
These are usually dual function machines that can be used for both dry and wet work.
Extraction machines for cleaning carpet also work on the principle of suction.

Equipment required: wet/dry vacuum cleaner with attachments and mild detergent for wet
cleaning if necessary.
Spray Buffing
 This process uses a 175 or 300 rpm (revolution per minute) floor machine and soft pad
or brush.
 The operator sprays alight mist of a commercial cleaning preparation or detergent and
a finishing solution in front of the machine.
 As the machine goes over the area, soil, scuff, light scratches, and marks are removed
and shine is restored to the surfaces.
 Vacuuming or dust mopping is a follow-up step to remove loosened dirt.

Equipment required: 175 or 300 rpm buffing machine with white pad, spray bottle, detergent
and finishing solution.
Polishing
 This process uses a 175 or 1500 rpm floor machine and a soft pad or brush to remove
some soil and put the shine back in the finish.
 Vacuuming or dust mopping should be carried out as a follow-up step to remove
loosened dirt.

Equipment required: 175-1500 rpm floor machine and a red pad.

Burnishing
 This process uses as ultra-high-speed floor machine (1500-2500 rpm) to restore a deep
gloss to the floor finish.
 Since the finish is tempered by the friction and heat produced by the burnishing
machine, the floor looks better for a longer time, which reduces cost by extending the
time between the scrubbing and stripping cycles.
 Vacuuming or dust mopping and damp mopping are preparatory steps and should also
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be used as follow-up procedures to remove loosened dirt.

Course: B.Sc. in H&HA 1st Sem (Accommodation Operations) October 22

Lesson: Interdepartmental relationship
 INSITUTE OF HOTEL MANAGEMENT KOLKATA
Equipment required: 1500-2500 rpm floor machine and green pad.
Scrubbing
 This process removes embedded dirt, marks, deeper scuffs, and scratches from the
floor along with some of the finish.
 The type of pad or brush, the type of detergent, the water temperature and the weight
and speed of the machine all determine whether the process is considered light or
heavy scrubbing.
 Determine whether the process is considered light or heavy scrubbing. For instance,
aggressive pads, higher pH detergent solutions and fast, heavy machines perform the
deepest scrubbing.
 Light scrubbing removes just one or two coats of finish.
 Heavy scrubbing removes all or most of the finish down to the protective sealing coat.

Equipment required: floor maintenance machines with green pad.

Stripping
This is an extremely aggressive process that can and should remove all the floor finish and
sealer, leaving a bare floor for re-finishing. A strong stripping agent, coarse pad or brush, hot
water and intensive labour make stripping a costly, time consuming and sometimes even
hazardous process, which should be used only when no other process will achieve the desired
results. Diligent use of other maintenance procedures delays the need for stripping.
Equipment required: floor maintenance machine with black pad.
Laundering
This is the cleaning method used for washable fabrics. It is a process in which a soil and
stains are removed from textiles in an aqueous medium. It involves the sub routines of
washing, bleaching, drying, and pressing all carried out using specialized laundry equipment
and cleaning agents called laundry aids. Other sub processes such as spot cleaning, starching,
and softening may also be involved.
Dry cleaning
This is the method in which soil and stains are removed from textiles in anon-aqueous
medium for e.g., aviation petrol of per-chloro-ethylene.
SPECIAL CLEANING SCHEDULES
Housekeeping department along with regular or daily cleaning, requires special schedules for
period. Mostly these are divided into following categories depending upon time required
between such cleaning.
Weekly Cleaning Schedules:
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Course: B.Sc. in H&HA 1st Sem (Accommodation Operations) October 22

Lesson: Interdepartmental relationship
 INSITUTE OF HOTEL MANAGEMENT KOLKATA
Mostly time-consuming tasks are placed into this category which must be done at least once
in a week and cannot be undertaken daily. A record of the weekly schedule is done in a
weekly cleaning format. Some of the weekly jobs are as follows:
 Polishing of brass ware, metal work, fitting, and fixtures.
 Scrubbing of bathroom tiles.
 Pest control of rooms and floors.
 Laundering of the shower curtains.
 Cleaning of windows from outside.
 Replacing of furniture and proper vacuuming of the carpet below them.
 Changing paper under liners, cupboard liners etc.
 Cycling of potted plants in the rooms.
 Cleaning of the balconies and the terraces.
 Polishing of wood panelling and wooden floors if existing.

Spring Cleaning
This is a thorough cleaning schedule, which requires a section of the floor to be put on out of
order status and the rooms are completely cleaned. Spring cleaning is mostly undertaken once
in a year. In the hotels with a high turnover od it twice a year. Spring cleaning involves
following tasks:
 Removing all furniture and potted plants from the rooms.
 Complete cleaning and shampooing of the room carpets.
 Complete cleaning and servicing of the bathroom fittings if required.
 Checking and rewriting of the electrical fittings if required.
 Polishing of the furniture, brass ware, metal works and woods panelling.
 Repair of furniture and upholstery.
 Washing of bed cover.
 Removal of rugs and sending them for washing.
 Removal of heavy and light curtains and sent in the laundry.
 Removal of spots on the walls and floors of the rooms.

Design Features That Simplify Cleaning

 Smooth textures and medium toned colours
 Furniture on castor wheels and glides are easily moveable
 Bed should not have raised edges as they may graze the hands of GRA while bed
making
 Shorter carpet pile is easier to clean
 Minimum decorative features like buttons, ruffles etc. in upholstered furniture is easy
to clean
 Laminates are minimal maintenance than solid wood which requires regular polishing
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and buffing
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 Stain resistant and long-lasting wood polishes are to be used for solid wooden surface

Course: B.Sc. in H&HA 1st Sem (Accommodation Operations) October 22

Lesson: Interdepartmental relationship
 INSITUTE OF HOTEL MANAGEMENT KOLKATA
 Laminated brass prevents frequent tarnishing

Use & Care of Equipment

Equipment and supplies Tasks

Cleaning agents • Leave the containers neatly labelled and tightly capped
on shelves
Linen • Fresh linen remaining and received in the cart should be
put back with the fold side facing out.
• Soiled linen should be sent to laundry.
Guest supplies • Refill the toiletries from bulk containers and arrange
neatly on floor pantry shelves
Chambermaid’s trolley • Empty the trash bag and soiled linen bags
• Empty trolley shelves and damp dust
• Remove fluff from castor wheels and wipe them down
Brooms and brushes • Clean them and store them accordingly

Toilet brushes • Clean and disinfect them and dry them properly
• Weekly wash them in hot water

Equipment and supplies Tasks

Wringers • Remove the mop head

• Clean the wringer attachments, rollers and caster wheels
• Wash, rinse and leave to air dry
Vacuum cleaners • Empty the dust bags and re attach them
• Detach all attachments and clean them
• Damp dust the exterior
• Keep the machine in designated place
Cloths • Wash, rinse and dry after use

Mops • Wash, rinse and dry after use

Buckets • Wash and rinse and then leave them upside down for
draining excess water.
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• Dry in an upright position.

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Pantry • Deal with the soiled linen

Course: B.Sc. in H&HA 1st Sem (Accommodation Operations) October 22

Lesson: Interdepartmental relationship
 INSITUTE OF HOTEL MANAGEMENT KOLKATA
• Dispose of trash
• Damp dust shelves and countertops
• Mop the floor

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Reference and authorship

 From book: Hotel Housekeeping Operations and Management (second edition)

published by Oxford University Press and authored by G. Raghubalan & Smritee
Raghubalan

Creator of handout: Ms. Ritabrataa Chakraborty, IHM Kolkata

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Course: B.Sc. in H&HA 1st Sem (Accommodation Operations) October 22

Lesson: Interdepartmental relationship