Cleaning and Maintenance

1. UNIT 3: CLEANING AND MAINTENANCE
•Noor Zaity Njaiha Binti Esni (2003)
•Nurul Azia Azrin Binti Kadiron (2010)
•Muhammad Adzlan Bin Fadzialah (2004)
•Dinie Akmal Naqiuddin Bin Sedik (2015)
•Nor Amira Shafika Binti Mazlan (2036)

2. OBJECTIVE
• Explain standart operating procedure (SOP) in
cleaning process.
• Identify detergent,housekeeping
chemical,housekeeping machine and tools.
• Handle equipment and cleaning agents in
accordance with safety standard.
• Practice wastage control in handling cleaning
equipment and chemical.

3. 3.1 Standart Operating Procedure
• Help maximum safety and operational efficiency
for these kind of organization.
• Use to satisfied compliance requirements.
• Operationalize documents such as:
> Plans
> Regulations
> Compliance
> Policies

4. 3.1.1 : Explain (SOP) in cleaning
process.
3.1.2 : Identify detergent,
housekeeping chemical,
housekeeping machine and tools.

5. IMPORTANCE OF CLEANING
AGENTS
Cleaning agents are importance
because:
• Help to preserve hygienic environment.
• Provide a pleaseant appearance to a hotel.
• Help to maintant the life expectancy of surface.

6. a) CLEANING AGENTS CLASSIFICATIONS
Cleaning
agents can be
classified into
five categories:
• Water
• Liquid
• Soup (bars, powder)
• Abrasives
• Polishes

7. b) WATER
• Importance substance of cleaning agents. Source of
water comes from Rain to form river, lake and sea.
• To types of water, hard and soft. No detergent is
effective with hard water since they contain
minerals.
• Soft water is suitable in washing, cleaning and rinsing
since they have been treated with chemicals. Warm
water dissolves soap more easily than cold water.

8. c) LIQUID CLEANING AGENTS
• Liquid cleaning agents can either be diluted in water
or used directly to clean using a dry cloth.
• Substance in liquid cleaning agents:
LIQUID CLEANING
AGENTS
USAGE
 Ammonia  Softens hard water
 Methylated spirits  Treats grease stains
 Paraffins  Dissolve grease
Turpentine  Dissolve grease and paint
 Vinegar  Removes light stains
 Hydrochloric acids  Removes stubborn stains
 Carbon tetracchloride  Dissolve grease

9. d) SOAP
• Bar soap are cheaper than powder. Important to use
soft water when using soaps because it needs a lot of
rinsing.
• Powder can easily turn into foam better than soap.

10. e) ABRASIVES
• Abrasives are substance used for grinding,
smoothing or polishing.
• Used in cases of very stubborn stains on various
surface.
• Some of the substance abrasives:
ABRASIVES USAGE
Silver, sand, steel wool, glass
paper
To remove stains on plain wood,
stone or cement floors
Emery powder/paper To remove rust from steel
Pumice powder To remove stains from sinks and
bath tubs
Whitting To clean white paint

11. f) POLISHES
• There are three types of polishes:
CATEGORY USAGE
 Spirit-based  For metal mirrors, window
panes
 Oil-based  For stained, wax polished or
painted wood, linoleum (floor
covering with hard surfaces)
and synthetic floors
 Water-based  For sealed floors,
thermoplastic floors and rubber
flooring

12. • There are some basic principles using polishes
which are:
 Used only after dirt and dust are thoroughly removed.
 Used in small quantities.
 Used as a last resort.
 rubs of thoroughly as surface could become sticky.
 permanent or semi permanent polish must be polished
carefully in order not to destroy the original sheen.
 must be stored and controlled correctly.
 floor polishing should be done by polishing machine.

15. 3.1.4 Practice wastage control in
handling cleaning equipment and
chemical
 Wastage from the housekeeping
department including cleaning
materials and plastic packaging.
 Waste is not only created in guest
rooms but also in public areas,
hotel gardens and offices.

16. Reduce, reuse and recycle
Waste elimination at source must be a hotel’s number-one
priority. A major way in which many hotels reduce waste at
source is by:
 Running towel and linen reuse programmes. Inviting guest
to hang their towels back on the rack for reuse, can save
enormous quantities of water, energy, detergent and, the
detergent packaging that ends up as waste.
 Providing soap and shampoo in dispensers is common
practice within international hotels.

17. Cont’
 On the catering front, eliminated the need to
dispose of plastic water bottles by switching to
returnable and reusable glass bottles.
 Any waste that cannot be reused need to be sorted
into its component fractions so that as much as
possible can be recovered for recycling.
 All the company’s hotels that have access to
commercial recycling divert glass, aluminium,
plastic, newspaper and cardboard, while used soap
and amenities are sent to shelter programmes or to
companies making niche laundry and car-wash
products.

18. 3.2 Guestroom Cleaning
3.2.1 Prepare trolley cart for guestroom
cleaning
3.2.1.1 TROLLEY/CART PREPARATION
 Trolley is an equipment to store or keep a given
number of linen, supplies, and other cleaning
materials.
 It is also called maid’s cart.
 Diagram 6.1 shows trolley or cart in a proper set up.
 The lower shelf of the trolley is used to carry heavier
items like bed sheets.
 The middle and top shelf are for other linen supplies.

20. 1. Hangers
2. Dust mop
3. Glass rack and clean
glasses
4. Plastic liners and
paper towels
5. Bucket with
literature
6. Ashtray
7. Ice tubs
8. Caddy tray
9. Bottles
10.Johnny mop
11.Matches and toilet
strips
13.Bath towels
14.Light bulbs
15.Hand towels
16.Wash clothes
17.Bath mats
18.Twin bed sheets
19.Pillow cases
20.Double bed sheets
21.Toilet tissues
22.Queen bed sheets
23.Dry dirty linen
24.Wastebasket
25.Small broom
26.Trash bag and liner
27.vacuum

21. Maid’s caddy must have
following materials:
 Toilet bowl cleaner
 Window cleaner
 Degreaser
 Air freshner
 Johnny mop
 Scrubber
 Disinfectant
 Furniture polish
 All purpose cleaner

22. 3.2.2 Guestroom cleaning procedure
GUEST ROOM
How to Enter a Guest Room:
• Room attendant must check the room status. Check for
(DND).
• Knocking firmly and say “HOUSEKEEPING” for three
time. Open the door slowly and repeat “ Housekeeping”.
• If the guest is sleeping, close the door quietly. Come
back later.
• If the guest is awake, apologize, excuse yourself and
close the door.
• When the doors open ask permission to clean the room.

23. CONT’
• For vacant room, position your trolly in front of
the room; open the door and start cleaning.
• Offer to continue the cleaning process for
occupied room if guest returns while the cleaning
in progress.
• For safety reason, do not forget to verify the room
key before the guest enters the room.

24. …THANK YOU…