Quality Control & Housekeeping Operations

These flashcards cover essential vocabulary related to quality control, housekeeping operations, food and beverage management, and recreation management within the lodging industry.

Make-up Room (MU)

A room that has been occupied and is requested by the guest or scheduled for cleaning.

Turndown Service (T/D)

A service provided in the evening where housekeeping staff prepare the room for the night, including freshening up the room and folding down the bed linen.

Do Not Disturb (DND)

A sign or request indicating that the guest does not wish to be disturbed, meaning housekeeping will not clean or enter the room unless requested.

Sleep Out

When a room appears to be occupied but the bed has not been used, indicating the guest has not spent the night in the room.

Out of Order (OOO)

A room that is unavailable for guests due to significant maintenance issues, repairs, or renovations.

Out of Service (OOS)

A room that is temporarily unavailable due to minor maintenance or cleaning and is expected to be available soon.

Color-Coded Cleaning Systems

A system where different colored cleaning tools are assigned to specific areas to prevent cross-contamination.

PAR Levels

Periodic Automatic Replenishment levels refer to the standard number of linen items that a property should have in circulation.

Pest Control

Management of typical pests in lodging establishments such as bed bugs, cockroaches, and rodents.

Recreation Management

Involves strategic planning and execution of leisure activities in lodging to enhance guest experiences.

Food and Beverage Department

A key contributor to a property’s revenue, offering a variety of dining options and services.

Full-Service Restaurants

Establishments that offer breakfast, lunch, and dinner with sit-down service, varying from casual to upscale dining.

Quick Service Outlet

Casual, convenient dining options for guests, such as snack bars and grab-and-go cafes.

Balancing Revenue and Costs

The challenge of managing lower profit margins in food and beverage compared to room sales.

Digital Transformation in F&B

Integration of technology into food and beverage operations to enhance guest experiences and streamline services.

Health and Wellness-Focused Menus

Increasing demand for menus that include organic, gluten-free, and locally sourced ingredients.

Core Responsibility of Housekeeping Operations

Includes maintaining cleanliness, room readiness, inventory management, quality control, and guest service.

Time Management in Housekeeping

Key to maximizing productivity and efficiency, involving task prioritization and effective communication.