3.3 Internal housekeeping
Internal housekeeping is where the housekeeping department and its staff belong
to the hotel and the housekeepers are part of the hotel personnel. Internal
housekeeping means all the cleaning of the hotel which includes not only the
housekeeping department and room cleaning but also all public areas and behind
the scenes areas of the hotel. Since the housekeeping department is responsible
for cleaning and maintaining so many different areas of the hotel, planning the
work of the department can seem like an enormous task. (Nitschke & Frye 2008,
p.71.) The main areas for cleaning are the restaurants, hallways and foyers, the
spa area which includes saunas, showers, swimming pools and changing rooms.
Most of this kind of cleaning is taken care of in the evenings or during the night as
most of the places are in use by the customer during the day.
With internal housekeeping the hotel’s areas are totally cleaned according to the
hotel’s orders which do not cost them any extra. A strict regime of what is cleaned
on what days is drawn up and the cleaning is carried out according to the
schedule. Some people state that the cleaning done by internal housekeeping is of
better quality as there is not necessarily the time constraint that is experienced
when having an outsourced company. Another reason is that the housekeepers
themselves have more pride in their work as opposed to outsourced
housekeepers. Also as everything in an outsourced housekeeping department is
charged hourly to the hotel, the hotel can pick and choose on what they want to be
cleaned and the frequency of the cleaning. This could bring a drop in standards as
the hotel may wish to save money especially in times of recession and off peak
season.
Housekeepers are the eyes and ears of the hotel as their department is the only
one that goes into all the hotel rooms on a daily basis. This is important in terms of
maintenance to broken objects in the rooms. These will need to be fixed
immediately so the following guest can be satisfied and get the best possible
experience from the hotel. The housekeeping department works closely with the
20
engineering and maintenance division to ensure the proper preventative
maintenance procedures are carried out effectively. (Nitschke & Frye 2008, p.11.)
3.3.1 Effects of internal housekeeping
Some say that Internal housekeeping is the best way to go as the housekeepers
feel more pride and belonging to the hotel. This was expressed by two of the hotel
managers during their interviews. Having an internal housekeeping department
gives the employees a feeling of belonging. They are part of a team and feel like
they are so. The team feeling brings pride and contentment in their job along with
motivation. According to corporate housekeeper Beena Batra in Sisodia & Batra
(2006) "Ideally, the guest rooms and floors should be handled by the individual
hotel staff, executives etc. Reason being - consistent quality service, dedication,
sincerity, honesty can only be achieved if the above staff have a sense of
belonging towards the organisation. Here, outsourcing will not be very effective.
For providing excellent detailed quality service, lot of effort has to be made towards
training the room attendants continuously. Additionally, the trained staff must be
retained ensuring the consistency and dedication remains focused through various
methods of training and motivation". (Sisodia & Batra 2006.)
Internal housekeeping not only brings a sense of belonging, it also keeps staff in
the company, which in turn lessens the staff turnover rate. This is a big benefit for
the hotel as it gains highly trained members of staff who they trust as opposed to
outsourced where there could be a different housekeeper every week.
3.3.2 Costs of internal housekeeping
While the use of outside contractors for cleaning services appears to be increasing
in the hospitality industry, the executive housekeeper should periodically assess
whether replacing outside services with in-house operations can be justified as a
cost control measure (Nitschke & Frye 2008, p.238). The initial investment can be
costly but then again the bought machines and products are from then on known
as assets.
3.3 Internal housekeepingInternal housekeeping is where the housekeeping department and its staff belongto the hotel and the housekeepers are part of the hotel personnel. Internalhousekeeping means all the cleaning of the hotel which includes not only thehousekeeping department and room cleaning but also all public areas and behindthe scenes areas of the hotel. Since the housekeeping department is responsiblefor cleaning and maintaining so many different areas of the hotel, planning thework of the department can seem like an enormous task. (Nitschke & Frye 2008,p.71.) The main areas for cleaning are the restaurants, hallways and foyers, thespa area which includes saunas, showers, swimming pools and changing rooms.Most of this kind of cleaning is taken care of in the evenings or during the night asmost of the places are in use by the customer during the day.With internal housekeeping the hotel’s areas are totally cleaned according to thehotel’s orders which do not cost them any extra. A strict regime of what is cleanedon what days is drawn up and the cleaning is carried out according to theschedule. Some people state that the cleaning done by internal housekeeping is ofbetter quality as there is not necessarily the time constraint that is experiencedwhen having an outsourced company. Another reason is that the housekeepersthemselves have more pride in their work as opposed to outsourcedhousekeepers. Also as everything in an outsourced housekeeping department ischarged hourly to the hotel, the hotel can pick and choose on what they want to becleaned and the frequency of the cleaning. This could bring a drop in standards asthe hotel may wish to save money especially in times of recession and off peakseason.Housekeepers are the eyes and ears of the hotel as their department is the onlyone that goes into all the hotel rooms on a daily basis. This is important in terms ofmaintenance to broken objects in the rooms. These will need to be fixedimmediately so the following guest can be satisfied and get the best possibleexperience from the hotel. The housekeeping department works closely with the20 engineering and maintenance division to ensure the proper preventativemaintenance procedures are carried out effectively. (Nitschke & Frye 2008, p.11.)3.3.1 Effects of internal housekeepingSome say that Internal housekeeping is the best way to go as the housekeepersfeel more pride and belonging to the hotel. This was expressed by two of the hotelmanagers during their interviews. Having an internal housekeeping departmentgives the employees a feeling of belonging. They are part of a team and feel likethey are so. The team feeling brings pride and contentment in their job along withmotivation. According to corporate housekeeper Beena Batra in Sisodia & Batra(2006) "Ideally, the guest rooms and floors should be handled by the individualhotel staff, executives etc. Reason being - consistent quality service, dedication,
sincerity, honesty can only be achieved if the above staff have a sense of
belonging towards the organisation. Here, outsourcing will not be very effective.
For providing excellent detailed quality service, lot of effort has to be made towards
training the room attendants continuously. Additionally, the trained staff must be
retained ensuring the consistency and dedication remains focused through various
methods of training and motivation". (Sisodia & Batra 2006.)
Internal housekeeping not only brings a sense of belonging, it also keeps staff in
the company, which in turn lessens the staff turnover rate. This is a big benefit for
the hotel as it gains highly trained members of staff who they trust as opposed to
outsourced where there could be a different housekeeper every week.
3.3.2 Costs of internal housekeeping
While the use of outside contractors for cleaning services appears to be increasing
in the hospitality industry, the executive housekeeper should periodically assess
whether replacing outside services with in-house operations can be justified as a
cost control measure (Nitschke & Frye 2008, p.238). The initial investment can be
costly but then again the bought machines and products are from then on known
as assets.
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