USE OF COMPUTERS IN HOUSEKEEPING

Many  hotels  have  invested  heavily  in  information  technology(IT)  infrastructure  and  networking  that  use  the  latest technical  advances  in  their  operations. 

The  latest  in  IT  amenities:

The  newer  technologies  that  are  gaining  entry  into  the  hospitality  segment  are:

a) Wi-fi  (Wireless  fidelity), 

b) Radio  frequency  identification   

c) Tracking  inventory  and  guest  data  through  cellular  and  wireless  technologies, 

d) GPS(  Global  positioning  System), 

e) Handheld  communication  devices. 

f) Wireless  local  area  networks(WLANs)  and 

g) Mobile  computers. 

Wirelss  connectivity  is  developing  rapidly  ,  enabling  whole  world  to  stay  networked  and  connected.  Business travellers  in  particular  are  always  looking  for  ways  to  stay  connected  while  on  move  and  expect  wireless  connectivity at  their  hotels.  Hotels  are  aware  of  the  benefits  of  enabling  broadband  access  throughout  their  facilities  as  wireless connections  improve  a  guest  experience  by  providing  complete  mobility.  WLANs  allow  guests  to  share  high  speed internet  connections,  browse  the  web,  access  their  corporate  networks  remotely  yet  securely  access  the  business  centre from  their  room,  organize  video  conference,  play  games  online  etc. 

Hotels  provide  Wi-  Fi  as  a  value  added  amenity  to  guests  or  offer  the  service  at  a  cost  to  their  guests.  Wi-  Fi  is provided  in  guest  rooms,  public  areas,  lobbies,  meeting  rooms,  lounges  and  so  on.    It  permits  users  to  roam unrestricted  throughout  the  hotel  facility,  with  real  time  access  to  critical  information  as  and  when  required. 

IT  in  the  housekeeping  department:

WLAN technology  is  enabling  a  wide  range  of  hospitality  operations  in  the  housekeeping  department.  Housekeeping staff  can  conduct  room  checks,  after  a  guest  vacates  the  room  through  a  handheld  Wi-Fi  enabled  device,  to  report  the status  of  the  room.  They  can  also  communicate  with  security  personnel  instantly  over  email  in  case  of  an  emergency. Staff  can  also  ensure  that  from  remote  spots,  fire  extinguishers  are  charged,  emergency  lights  are  functioning  and  so on,  check  and  communicate,  inventory  information  for  guestroom  supplies  and  stocking  of  minibars  in  order  to  ensure that  provisions  are  replenished  in  an  efficient  manner.  Housekeeping  managers  can  also  contact  workers  and  identify their  locations  quickly  resulting  in  quicker  response  times. 

Computers  are  now  being  used  in  many  housekeeping  functions  for  rooms  management  ,  inventory  control,  linen management  etc.Many  software  packages  are  now  available  in  India  that  provide  specific  applications  for housekeeping  opearations.  Computers  can  now  be  linked  to  the  telephone  systems  in  each  individual  guest  rooms. This  technology  greatly  reduces  the  cost  of  individual  wiring  in  each  guestroom.  For  instance  an  link  can  be  created between  the  telephone  system  and  CPU  of  hotels  computer  network  by  dialling  specific  sequence  of  numbers  from  a guestroom.  Once  dialled  the  computer  can  recognize  the  room  number  to  which  it  is  being  connected.  After  the connection  is  established  a  specific  list  of  dial  up  codes  are  aavaialbale  to  the  GRA,  by  which  he  or  she  can  transmit information  to  the  computer  system  directly  without  any  input  devices  in  the  rooms. 

HOUSEKEEPING  SOFTWARE:

Housekeeping  software  modules  are  now  an  integral  part  of  hotel  management  softwares.  The  module  widely available  includes  applications  such  as  forecasting  GRA  requirements,  daily  housekeeping  scheduling,  tracking housekeeping  inventory,  monitoring  GRA  performance. 

1)Forecasting  GRA  requirements-  This  module  is  designed  to  forecast  the  total  number  of  GRAs  needed  in  each  day in  each  shift,  based  on  current  in  house  occupancy  and  staffing  and  also  keeping  in  mind  the  expected  arrivals  and departures.  These  modules  can  forecast  staffing  upto  365  days  in  advance. 

2)Daily  housekeeping  schedulingThis  application  can  automatically  create  and  print  a  cleaning  schedule  each  day  for each  GRA  ,  based  on  number  of  dirty  rooms,  estimated  cleaning  time  needed  per  room,  number  of  GRAs  available  in the  establishment.  A  housekeping  status  screen  is  the  core  element  of  this  system,  and  tracks  each  housekeeper updating  the  status  as  rooms  are  cleaned  and  inspected.  The  module  tracks  the  status  from  ‘dirty’  to  ‘ready  for inspection’  to  ‘clean  and  ready  for  guests’.  This  is  made  possible  by  marking  the  rooms  clean  using  an  in-room intercom  or  handheld  wireless  PDA  (personal  digital  assistant) If  a  optional  housekeeper  –  phone  interface  is  installed  the  room  attendanr  can  press  a  key  in  the  in-  room  phone  to indicate  they  have  started  cleaning.  This  stamps  the  cleaning  start  time  into  the  housekeeping  history  file.  The  room attendant  can  press  a  different  key  to  indicate  they  have  completed  clenaing  and  which  indicates  the  time  that  its  ready to  be  inspected.  Reports  available  can  show  the  actual  cleaning  time  per  room,  as  well  as  expected  cleaning  time  and checking  time  per  room.

Room status can be changed in various ways:

a)Room attendant can use the phone in the room to directly to change the room status from clean to dirty. 

b) Room attendant can call the front desk or the housekeping deparment and ask them to change the room status using the houskeeping status screen. 

3)Attending guest requests promptly-This module can also schedule the servicing of guest requests. For instance if a guest calls the front desk and requests a crib or extra towels, the front desk can input this requst into the computer and it then appears on the main houseekeeping monitor screen. The guest request information can also be informed to th most suitably placed GRA and can also be placed to a handheld wireless device(PDA) or cell phone and he also informs the desk as soon as the request is completed. 

4)Monitoring GRA performance:This is a historical reporting module. It is possible to measure the peformance of GRA by tracking the estimatesd cleaning time and the actual cleaning time. This also gives the time required by supervisor to check the rooms. Thus reports are aavailable that show how much time was taken by room attendants preparing the room and supervisor completing the inspection. The executive housekeeper can thus track time and duration for each room cleaning by each person. In case the room is not properly cleaned the room status can again be changed to dirty and the room can be assigned to the room attendant with comments like shower neds proper cleaning and that can also help to track the GRA performance. Even if a guest has checked in into a room and if the guest has complained then housekeeper can determine the GRA or supervisor who has done the cleaning and inspected the room. 

5)Indication of cleaning time:The housekeeping staff can also be alerted when a room is available for cleaning. In this application guests can click a button , which sets off another sensor , to indicate they are out of the room and the room can be cleaned.

6)Reporting maintenance problems through wireless devices:While doing the routine room checking , room attendant may notice that the WC is leaking and pick up the room phone and identify the specific problem and report it immediately to the maintenance person through his wireless phone.

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  sand,  mud,  pollutants,  smoke and  fumes  brought  into  the  building  from  outside.  Some  types  of  soil,  such  as  sewage,  hair,  dead skin  cells  and  fibers  shed  from  the  clothing  are  generated  by  the  occupants  of  a  building. 

Cleaning  is  carried  out  for  the  following  reasons: 

Aesthetic  Appeal :  the  environment  is  made  visually  attractive  and  appealing 

Hygiene :  effective,  frequent  cleaning  controls  the  growth  and  reproduction  of  pathogenic bacteria  another  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  soils 

soil  is  the  collective  term  for  deposits  of  dust,  dirt,  foreign  matter,  tarnish  and  stains.

 

Dust :  this  is  composed  of  loose  particles  deposited  from  the  air.  It  contains  both  organic  (human and  animal  hair,  dead  skin  cells,  particles  of  excreta,  pollen  from  plants  and  so  on)  and inorganic  (sand,  dry  earth)  matter.  Although  dust  is  light,  it  is  heavier  that  air  thus  settles  readily on  any  surface. 

Dirt :  this  implies  dust  held  together  firmly  by  moisture  or  grease  on  rough  surfaces. 

Tarnish :  this  is  a  discoloring  or  deposition  on  a  metal  or  alloy  surface  caused  by  chemical reaction  with  certain  substances  found  in  air,  water  and  foodstuffs.  Each  metals  gets  a  different type  of  tarnish  when  exposed  for  too  long  to  these  substances.  For  instance,  iron  gets  a reddish-brown  rust,  copper  gets  greenish  deposit  of  verdigris,  and  silver  gets  blackened.  There are  different  methods  for  the  removal  of  tarnish  from  different  metals. 

Stain :  this  is  a  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  an 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  of  the  area  and  surfaces  to  be  cleaned,  various  standards  of  cleaning may  be  imposed.  Once  a  standard  has  been  established,  there  should  be  strict  adherence  to  the cleaning  methods  required  and  efficient  training  and  supervision  is  called  for.  There  may  be different  standards  of  cleaning  for  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  insects  or  pests. 

OSMOLOGICALLY CLEAN: This  cleaning  standard  demands  that  the  surfaces  and  areas  should  be  free  from  any  organic  or inorganic  matter  that  may  emit  an  odor. 

TERMINALLY CLEAN: This  refers  to  the  standard  of  cleaning  usual  in  operation  theaters  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. 

1. All  soil  should  be  removed  without  harming  the  surface  being  cleaned  or  the surroundings  surfaces. 

2. The  surface  should  be  restored  to  its  original  state  softer  the  cleaning  process. 

3. The  cleaning  process  should  be  efficient,  using  a  minimum  of  equipment,  cleaning agents,  labor  and  time. 

4. The  simplest  method  should  be  tried  first,  using  the  mildest  cleaning  agent. 

5. The  cleaning  methods  least  harmful  for  the  surface  should  be  used. 

6. Cleaning  should  proceed  from  high  to  low  wherever  possible. 

7. When cleaning  an  area,  start  with  the  cleaner  surfaces  and  articles  and  then  go  on  to clean  the  more  heavily  soiled  ones,  so  as  to  prevent  the  spread  of  soil  from  dirty  to cleaner  surfaces. 

8. while  wet-cleaning  or  polishing  the  floor  ,  the  cleaner  should  walk  backwards  while cleaning  in  front  of  him 

9. Suction  cleaning  should  be  preferred  over  sweeping  wherever  possible. 

10.  Sweeping  should  be  done  before  dusting  ,and  dusting  before  suction  cleaning 

11.  Noise  levels  while  cleaning  should  be  kept  as  low  as  possible. 

12.  Stains  should  be  removed  as  soon  as  they  occur 

13.  The  cleaner  should  take  all  safety  precautions  while  cleaning.  In  particular,  cleaning agents  and  equipment  should  be  stacked  neatly  to  one  side. 

14.  The  cleaner  should  start  cleaning  from  the  farthest  end  of  an  area,  working  towards  the exit. 

15.  after  the  cleaning  process  is  over  ,  all  equipment  should  be  washed  or  wiped  as applicable  ,  dried  and  stored  properly  ;  cleaning  agents  should  be  replenished  and  stored  ; waste  discarded  ;and  the  area  left  neat  and  tidy. 

Cleaning  Schedules  – 

⦁ Inial–This is the cleaning carried out in any area that has been closed for a long period, e.g. fro renovaon, refurbishment, etc. This will be a thorough cleaning where all soil  and  dust  le  by  workmen  will  be removed. 

⦁ Roune –This is cleaning that is carried out on a 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 mes of the year, usually during slackseason or when the hotel is closed for renovaon or redecoraon. It entails in-depth cleaning where dirt is not allowed to build up excessively. E.g. cleaning of chandeliers quarterly. 

Methods  Of  Cleaning 

I. Team cleaning –Two or more staff work in a given area either together or as a team and  carry  out  the  different  tasks  in  one  area.  

ADVANTAGES: 

• Equipments can  be  shared. 
• Heavy  work  can  be carried  with  ease. 
• New staff can  be trained  easily. 
• Increased  producvity. 

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 mis-understanding some work can get le  out. 
• If there are any clashes between staff, working together can  be a disadvantage. 

II. Convenonal cleaning –One worker is alloed an area, and aer he finishes the  area,  he  moves on  to  the next. 

ADVANTAGES: 

•  Improved security. 
•  More job sasfacon. 
•  Standard of work is higher if the individual  is efficient. 
•  Training is simplified.

 DISADVANTAGES: 

•  Each area takes longer to get cleaned. 
•  Maybe more expensive. 
•  Each staff will have to be given equipment, hence more equipment required. 
•  May be too rigid. 

III. Block method –Oneparcular staff is given the responsibility to carry out a single job in all the areas. Aer finishing the given job he moves on to adifferent job. E.g. one staff maybe making the beds of all the rooms on the floor and then he goes on 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’s in  the room during room cleaning. 
• May-be monotonous for staff. 

The  various  types  of  cleaning  processes  are  as  described  below: 

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. 
•  Push  brooms  are  used  for  large  areas  and  corn  brooms  are  best  for  corners  and  tight  spaces. 
•  Sweeping  is  not  he  most  efficient,  hygienic,  or  advanced  way  of  removing  dust,  as  so  much  of it  becomes  airborne. 
•   Sweeping  has  in  many  cases  been  replaced  by  the  use  of  suction  cleaners  now.  Sweeping  with a  dry  mop  is  called  ‘mop-sweeping’. 

Equipment  required:  Broom,  dust  pan,  dust  bin  for  collection  of  dust. 

DUSTING: This  task  requires  a  systematic  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  18  clean  folds,  making  the  duster  more  effective. 
•   The  duster  should  be  of  soft,  lint-  free  cloth.  Old  rogs  should  not  be  used  as  they  leave  their own  dust  and  lint. 
•   While  dusting,  it  should  be  start  from  the  highest  surface  so  that  dust  does  not  fall  on  items already  cleaned. 
•   When dusting  solution  is  used  it  should  be  sprayed  on  the  cloth  not  on  the  surface  as  it  can stain  or  cause  stickiness. 
•  The  duster  should  be  always  carried  away  carefully  when  the  task  is  finished. 

Equipment  Required:  Cloth  duster,  feather  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  so  as  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  or  dirt  from  a  floor.  If  these  substances  are  not removed  from  the  floor  on  a  daily  basis,  they  will  continually  scratch  the  surface  finish, diminishing  its  lusture  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  figures  –of  –eight  strokes  and  keep  the  mop  head  on  the  floor at  all  times. 
•  Do  not  drag  the  mop  straight  backwards.  On  finishing  each  figure  of  eight,  swivel  the mop  around  and  on  the  return,  pass  and  overlap  the  areas  that  have  been  wiped  by  about 8  inches. 
• When  sweeping  in  open  spaces,  clean  in  long  straight  lanes,  covering  the  whole  area  by moving  up  and  down. 
• Use a dust  pan  to  sweep  up  accumulated  thrash. 
• 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  amount of  fine  particles. 

Equipment  Required:  Dust  –control  mop,  dust  pan,  dust  –collection  bag,  and  dust  bin. 

WET MOPPING /DAMP MOPPING : A damp moping  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  surface,  which  could otherwise  become  sticked  in  the  surface.  Or  collected  in  the  seal  or  finish. 

•  Before  the  floor  can  be  wet-  mopped,  it  must  first  be  dust-mopped. 
•  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  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-eight  strokes. 
•   The  water  in  the  basket  should  be  changed  when  it  becomes  dirty. 
• A brush  may  be  used  for  stubborn  spots  and  a  squeegee  should  be  used  to  help  speed the  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  in  order  to  remove  any  detergent  from  the  surface. 
• Use  a  squeegee  to  clear  away  excess  rinse  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  carved  articles  to  get  the  polish  into  crevices. 
•  Use the  polish  appropriate  for  a  particular  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  stains  from  various  kinds  of  hard  and  soft  surfaces. 

•  To remove  a  localized  stain,  the  whole  surface  need  not  to  be  treated  with  stain-removal agents. 
•   Just  the  area  where  the  stain  discolors  the  surface  is  treated  and  cleaned  in  the  process of  spot  cleaning 
•  Spot cleaning  may  be  used  as  a  cleaning  method  on  walls,  fabrics,  carpets  or  floorings.

 Mechanized  methods:

 These  utilize  equipment  powered  by  electricity  as  well  as  mechanical  gadgets 

SUCTION CLEANING

• 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- vaccum  cleaners  are  now  available,  which  help  to  mop  up  water  from  floors  as well.  These  are  usually  dual-function  machines  that  can  be  used  for  both  wet  and  dry work.  Extraction  machines  for  cleaning  carpets  also  work  on  the  principle  of  suction. 

Equipment  Required:  Wet/dry  vaccum  cleaner  with  attachments  and  mild  detergent  for wet-cleaning  if  necessary. 

SPRAY BUFFING: 

•  This process  uses  a  175-or  300  rpm  (revolutions  per  minute)  floor  machine  and  a  soft pad  or  brush. 
• The operator  sprays  a  light  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  the  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  bag  pad,  spray  bottle, detergent  and  finishing  solution. 

POLISHING 

• This process  uses  a  175-1500–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  soft  pad  or  brush. 

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  costs  by  extending  the time  between  the  scrubbing  and  stripping  cycles. 
• Vacuuming  or  dust-mooping  and  damp-mooping  are  preparatory  steps  and  should  also be  used  as  follow-  up  procedures  to  remove  loosened  dirt. 

Equipment  Required:  1500-2500-rpm  floor  machine 

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  a  green  pad. 

STRIPPING 

This  is  a  very  aggressive  process  that  can  and  should  remove  all  of  the  floor  finish  and  sealer, leaving  a  bare  floor  ready  for  re-finishing.  a  strong  stripping  agent,  a  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  procedure  delays  the  need  for  stripping. 

Equipment  Required:  Floor-maintenance  machine  with  a  black  –pad. 

LAUNDERING 

This  is  the  cleaning  method  used  for  washable  fabrics.  it  is  process  in  which  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  a  non-aqueous  medium for  e.g.  aviation  petrol  of  per-chloro-ethylene. 

SPECIAL  CLEANING SCHEDULES 

Housekeeping  department,  along  with  the  regular  or  daily  cleaning,  requires  special  schedules for  particular  period  of  time.  Mostly  these  are  divided  into  following  categories  depending  upon the  time  period  required  between  each  cleaning. 

WEEKELY CLEANING SCHEDULES:

 Mostly  the  time  consuming  tasks  are  placed  under  this  category  which,  must  be  done  at  least once  in  a  week  and  cannot  be  undertaken  on  a  daily  basis.  a  record  of  the  weekly  schedule  is done  in  a  weekly  cleaning  format.  Some  of  the  weekly  jobs  are  as  follows 

1. Polishing  of  brass  ware,  metal  work,  fitting  and  fixtures. 

2. Scrubbing  of  bathroom  tiles. 

3. pest  control  of  the  rooms  and  floors 

4. laundering  of  the  shower  curtains 

5. Cleaning  of  windows  from  outside. 

6. Replacing  of  furniture  and  proper  vacuum  cleaning  of  the  carpet  below  them. 

7. Changing  paper  under  liners,  cupboard  liners  etc. 

8. Cycling  of  potted  plants  in  the  rooms 

9. Cleaning  of  the  balconies  and  terraces. 

10.   Polishing  of  wood  paneling  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  high  turnover  do  it  even  twice  in  a  year.  Spring  cleaning  involves following  tasks.

1. Removing  of  all  furniture  and  potted  plants  from  the  rooms. 

2. complete  cleaning  and  shampooing  of  the  room  carpets 

3. Complete  cleaning  and  servicing  of  the  bathroom  fittings  if  required. 

4. Checking  and  rewriting  of  the  electrical  fittings  if  required. 

5. polishing  of  the  furniture  ,  brass  ware  ,  metal  works  and  woos  paneling 

6. repair  of  furniture  and  upholstery 

7. washing  of  bed  cover 

8. Removal  of  rugs  and  sending  them  for  washing. 

9. removal  of  heavy  and  light  curtains  and  sent  in  the  laundry 

10.   Removal  of  spots  on  the  walls  and  floors  of  the  rooms.

ROOM LAYOUT AND GUEST SUPPLIES

Standard size of a guestroom -

Standard size of a bath room -

A standard guest room in a five star property has the following section

Vestibule

Wardrobe 

Luggage rack

Mini-bar

A safe

Tea coffee maker console

Television with credenza (optional)

Writing table with chair and waste paper basket

Tea-coffee table with armchair

Bed with ottoman (optional)

Bedside table (night stand) 

Full length Mirror or Dressing table (optional)

Bathroom

• Vanity counter

• Bathtub

• Shower cubical

• Water closet (W.C.)

• Bidet

PLACEMENT OF GUEST SUPPLIES

Guest supply includes all items that are conductive to the guest’s material comfort and convenience. They are subdivided into guest amenities, essentials, expendables and loan items. Many hotels follow common pattern in placement of guest supplies in their guestrooms.

IN THE BEDROOM

The guest supplies placed in various areas of the guest bedrooms are discussed in this section.

BEHIND THE DOOR: The following are placed here:

• A DND card, the reverse of which may be ‘please make up my room card’ on the door knob on the inside of the door.
• Room’s rates for different kinds of rooms offered, in the frame or plastic holder behind every door.
• A detailed map fire exists is ideally affixed behind the door.

AT WRITING TABLE: 

• A guest stationary folder with monogrammed note papers, envelopes, and post cards with hotel pictures, telegraph forms and guest comment forms are placed on the table. A pen and a pencil are also placed alongside.
• Tent cards (publicity cards placed in the shape of a tent) giving information about special events and shows in the hotel are also placed on this desk.
• An ashtray.
• A candle, a candle holder and a matchbox.
• The hotel brochure.
• A waste paper basket next to the writing table, on the floor.
• A chair with a backrest placed in front of the writing table.

ON THE BEDSIDE TABLE (NIGHTSTAND): 

• The telephone and the service dictionary are placed on the bedside table.
• A notepad and a pencil are placed beside the phone.
• An ashtray and a matchbox. In twin rooms two ashtrays along with matchboxes are kept on the two bedside tables.
• A breakfast knob card is usually kept on the first shelf or in the drawer of the bedside table. 
• This breakfast knob card is kept on the pillow during evening service in many hotels.
• A Bible, A Gita or Quran may also be placed. In Buddhist countries, “THE LIFE AND THOUGHT OF LORD BUDDHA” may be placed.
• A channel music panel may be affixed to the bed side table.
• A bedside lamp is placed at the bedside table. If there are two tables’ two bedside lamps maybe placed.
• A flask on the tray with two glasses may be kept beside the bed at the bedside table.

ON THE COFFEE TABLE:

• An ashtray and a matchbox are placed on the coffee table.
• The house magazine or some tourist magazines and a newspaper are also neatly arranged on the coffee table.
• The room service menu is placed on the coffee table.
• A letter of greeting signed by the general manager, wishing guests in special holidays and feasts, may be placed on the coffee table.

IN THE DRAWER AND THE CUPBOARD:

• A sewing mending kit (a Dutch wife) is placed in the drawer.
• Laundry bag and a list of laundry facilities and charges.
• A few plastic utility bags may also be placed in the wardrobe for guests to keep their shoes or wet swimming suits in, or to use for other purposes.
• Cloth hangers are hung on hooks or a hanging rod inside the cupboard.
• The guestroom safe is usually affixed inside the cupboard.

BELOW THE LUGGAGE RACK: The luggage rack usually has a lower shelf for guests to keep their shoes on. The shoe mitt or a shoe kit may be placed on this shelf.

AT THE DRESSING TABLE: These supplies may be on or near the dressing table where there is one else they will be a part of the vanity kit in the bathroom:

• An upholstered stool is placed under the dressing table and it can be pulled out when required.
• A mirror is mounted on the wall with appropriate lighting facilities.
• Combs and brushes are placed in the dressing table drawer.

ON THE BED: Ideally , there would be nothing on the bed except the bedclothes listed below , but sometimes a small gift box or a box of chocolates may be placed on the pillow as the part of the turn-down service.

• A mattress, with a mattress protector on it.
• Bed sheets, night spread, pillows with pillow cases, blankets and a bed spread.

IN THE TELEVISION CABINET: This, of course, is fairly obvious-this is where you’d find the television, usually, one equipped with satellite network and a remote control.

IN THE MINI BAR: All, some, or none of these may be include, depending on the type of hotel and the type of guestroom, as well as sometimes the profile of the guest.

• Mineral water bottles.
• Beverages such as liquor and soft drinks.
• Ice trays.
• Lemon wedges and some snacks.

ON THE MINI-BAR CABINET OR DRESSER OR CONSOLE TABLE: These supplies may be on a small side table near the guestroom entrance, by the bed or on the mini bar.

• A tray with tea bags and sachets of coffee powder, milk powder and sugar.
• On the same tray a couple cups, saucers and spoons.
• A kettle and/or coffee maker.
• An ice bucket.

IN THE SITTING AREA: The following items are usually found in the sitting area:

• A sofa and two easy chairs.
• An occasional table.
• A lampshade.

IN THE BATHROOM

 A bathroom usually has the following fixtures and guest supplies:

• Vanity Counter
• A bath tub
• Shower Cubical
• A water closet (W.C.)
• A Bidet
• A telephone

ON OR NEAR THE VANITY UNIT: Supplies near the vanity unit are as follows:

• Monogrammed soaps, shampoo bottles, moisturizers, cologne, aftershave lotion and shower gels.
• Shower caps, gargle glasses, tissue box, razor blades, dental kit and shaving kit.
• Hand towels and face towels
• A mirror mounted on the wall with appropriate lighting facility.
• A sani-bin beside the WC or under the vanity counter.

ON THE TOWEL RACK NEAR BATHTUB AND SHOWER CUBICAL: The towel rack consists of the following supplies:

• Bath towels and bath sheets on the towel rack.
• Wash cloth.
• A bath mat.

NEAR WATER CLOSET AND BIDET:

• Toilet holder with toilet paper

STANDARD SIZE OF GUESTROOM

FAMILY ROOM

• Small - 12 x 16
• Medium - 14 x 20
• Large - 16 x 24

GUEST BEDROOM

• Small - 10 x 12
• Medium - 12 x 14
• Large - 14 x 18

GUEST BATHROOM

• Small - 5 x 9
• Medium - 6 x 10
• Large - 7 x 12

KITCHEN

• Small - 5 x 10
• Medium - 10 x 16
• Large - 12 x 20

LIVING ROOM -

• Small - 12 x 18
• Medium - 16 x 20
• Large - 22 x 28

DINING ROOM

• Small - 10 x 12
• Medium - 12 x 16
• Large - 14 x 18

CLEANING EQUIPMENTS

CLEANING  EQUIPMENTS

 These  are  manual  or  mechanical  devices  which  help  in  the  cleaning  process.

Selection  Criteria  for  cleaning  equipments:

Efficient  cleaning  and  maintenance  and  maximum  work  productivity  are  dependent  on  high  quality  cleaning  equipments  and selecting  the  ideal  equipments  plays  major  role  in  the  cleaning  process.
 The  selection  criteria  for  equipments  are:

• Safety  in  operation 
• Suitability  to  type  of  area,  surface,  work,  amount  of  obstruction  and  cleaning  frequency.
•  Versatility  to  do  various  types  of  cleaning. 
• Work  performance  in  terms  of  capacity  of  machine.
•  Ease  of  handling  in  terms  of  size,  weight,  height  of  machine  and  ease  of  operation. 
• Portability  in  terms  of  ease  of  transfer  between  floors  and  provision  of  wheels  and  detachable  parts.
•  Durability  of  the  equipment,  sturdiness,  life  of  the  equipment  etc.
•  Noise  level  of  the  equipment Availability  of  spare  parts,  easy  servicing  conditions. 
• Protective  design  of  the  equipment  without  sharp  edges. 
• Easy  to  store  in  terms  of  dismantling  parts  and  storage  space  required. 
• Cost  as  initial  costs,  operating  costs,  maintenance.

 MANUAL EQUIPMENTS:

Equipments  which  help  in  the  cleaning  process  by  directly  using  manual  energy  of  the  employees.
 The  common  manual  equipments  are  :
1)  Brooms    2)Brushes    3)Mops      4)Cloths    5)Containers    6)  Box  Sweepers

1)BROOMS:Brooms  consist  of  long  bristles  gathered  together  and  inserted  into  a  handle.  Bristles  may  be  made  of  grass,  corn,  coconut  fibers etc.
 Types  of  brooms:-
-Soft  Bristled  brooms-  Brooms  made  of  corn  fiber,  grass  brooms,  and  used  on  smooth  floors.
-Hard  bristled  Brooms-  Coconut  fiber  brooms  or  yard  brooms  are  used  on  rough  surfaces  especially  outdoors.
-Wall  brooms/  Tall  Turks-  These  are  used  to  remove  cobwebs  from  ceilings.  They  have  a  soft  head  and  a  long  handle.

2)BRUSHES: These  are  designed  to  remove  dust  and  dirt  from  surfaces.
Parts  of  brush:
a. Stock  in  which  bristles  are  inserted  made  of  wood,  metal  or  plastic.
b. Bristles  made  of  horse  hair,  nylon,  jute  or  coir  have  chisel  like  action  which  dislodges  the  soil
c. Handle  may  also  be  made  of  wood  or  plastic  and  can  be  detachable  or  non  detachable.

Types  of  Brushes:-
-Hard  Brush-  Stiff  bristles  and  well  spaced  out.  Removes  heavy  soil  from  rough  surfaces.
-Soft  brush-  Softer  bristles  and  set  close  together.  Removes  loose  soil  from  smooth  surfaces  like  carpets,  furniture  etc.
-Scrubbing  Brushes-  These  have  short,  hard  bristles  designed  for  cleaning  stains  and  heavy  soil.  Also  known  as  T  brushes.

 Other  brushes  are  Toilet  Brushes/Johnny  Mops,  Bottle  Brushes,  Cloth  scrubbing  Brush,  Carpet  brushes,  Feather  Brush  etc.

3)MOPS: Types  of  mops  are  dry  mops  and  wet  mops.
#Dry  mops:Also  called  dust  control  mops.  These  are  used  to  remove  dust  from  floors,  wall,  ceiling.  Mops  have  handle,  to  which  a  metal  frame is  attached.  The  mop  head  made  of  dense  cotton  fringes  are  inserted  into  the  frame  and  stretched  over  it.
#Wet/damp  mops:These  mops  are  used  along  with  buckets  to  remove  dirt  from  the  floor  surfaces.  The  mop  consists  of  a  handle  and  cotton  fringes or  sponge  which  are  capable  of  absorbing  water. Types  of  damp  mop
a)Do-all-mops-  Consists  strands  of  twisted  cotton  fixed  to  a  circular  metal  plate  which  is  fixed  to  a  stock.
 b)Kentucky mop- Cotton  strands  fixed  to  a  length  of  cotton  fabrics  which  is  inserted  into  a  metal  stock.
c)Foss  mopDense  cotton  fringes  inserted  into  a  metal  stock
d)Squeeze- Consists  of  a  rubber  blade  attached  to  a  metal  handle  to  remove  excess  water  from  the  floor.
e)Sponge  mops-  Consists  of  sponge  fixed  to  a  replaceable  lever  controlled  head,  hinged  for  removing  the  water  and  attached  to  a long  handle.

4)CLOTHS: Various  cloths  are  used  in  dry  and  wet  cleaning.  For  efficient  usage  cloth  can  be  color  coded  and  used  by  staff  for  different usages.

Types  of  cloths
a)Dusters/  cloths-  Soft  absorbent  plain  or  checked  cotton  material  or  yellow  flannelette  used  for  dusting  and  buffing.
b)Swabs  and  Wipes-  These  are  made  of  loosely  woven  cotton  cloths  which  are  soft,  absorbent  material  used  for  wet  cleaning  of surface  above  floor  level.  Mainly  used  for  cleaning  bathtubs  and  washbasins.
c)Floor  cloths  –  These  are  coarse  knitted  cotton  cloths  which  are  bigger,  thicker  and  used  to  clean  floors.
d)  Glass  Cloths/  Scrim-  These  are  lint  free  loosely  woven    linen  material  and  is  used  for  cleaning  glass  and  mirrors. 
e)Cotton  Rags  or  cloths-Disposable  cotton  or  cloths  used  for  applying  polishes  and  cleaning  agents.
f)Chamois  leather-  Obtained  from  chamois  goat  and  used  for  cleaning  windows  and  mirror,  polishing  silver.
g)Dust  sheets-  Made  of  thin  cotton  material  which  are  discarded  from  linen  room  like  bedsheets  or  curtains  used  to  cover  floor  , furniture  during  renovation  work.
h)Drug  gets-  Linen,  canvas  or  plastic  material  placed  on  the  floor  in  doorways  to  absorb  excessive  dirt  caused  during  bad  weather or  renovation  work.
i)Bucket  cloths/Splash  mats-Thick  fabric  placed  under  buckets  to  prevent  water  marks  formation  on  surfaces.

5)CONTAINERS: The  staff  require  containers  to  carry,  transport,  and  store  items  of  use  and  collect  waste  products.

Types  of  containers
a)Buckets-  Made  of  plastic  or  galvanized  iron.  Used  to  collect  water  and  used  with  mops  for  cleaning.
b)Dustpans-  Used  along  with  brushes  to  collect  dust  and  made  of  plastic  or  metal.  The  edge  in  contact  with  floor  must  be  thin  and sharp.
c)Dustbins-  Made  of  plastics,  wood,  metals,  leather  ,  jute  and  placed  in  rooms,  public  areas  and  all  back  areas  and  lined  with plastic  bags.
d)  Sani-bins-Metal  or  plastic  bins  with  lids.
e)Spray  bottles-  Lightweight  containers  which  deliver  a  fine  mist  of  water  or  cleaning  solution  on  the  surface  to  be  cleaned.
f)  Hand  caddies-  Made  of  metal,  wood  or  plastic  consists  of  a  tray  with  slots  for  storing  chemical  bottles  and  a  handle  to  carry  it.
g)  Carts  and  trolleys
  i)Chambermaids  trolley/Room  Attendants  cart/  Maids  Trolley-  Used  to  carry  linen,  cleaning  agents,  supplies,  cleaning equipments  required  for  guestroom  cleaning  and  stored  in  the  guest  corridors  and  should  be  movable  and  strong.
  ii)Janitorial  trolley-  Used  for  cleaning  and  storing  cleaning  supplies  for  public  area  cleaning.
  iii)Mop  wringer  trolley-  This  piece  of  equipment  consists  of  mop  and  buckets  to  carry  cleaning  solution  and  clean  water  mainly used  for  public  areas.
  iv)  Linen  trolley-  Used  for  transfer  of  linen  from  guestrooms  to  laundry  for  washing  and  are  made  of  cloth  or  metal  with  castor wheels.

6)BOXSWEEPER:- These  are  manually  operated  carpet  sweepers  used  for  removing  crumbs  from  the  surfaces.  It  consists  of  a  brush  that  revolves when  equipment  is  pushed  over  the  carpet  and  crumbs  get  collected  in  the  dust-collector  pan  which  are  emptied  when  filled.

MECHANICAL  EUIPMEMT

The  equipments  which  work  by  motors  powered  by  electricity.

 Different  mechanical  equipments  are:
(I)VACUUM  CLEANERS/SUCTION  CLEANERS-  Dust  and  crumbs  are  removed  from  surface  by  suction.
 Vacuum  cleaners  can  be  classified  on  the  basis  of:

• Shape  of  the  machine-  Cylindrical,  upright,  backpack,  dustette 
• Function-  Dry  pick  up,  wet  pick  up,  dry  and  wet  pick  up,  pile  lifter 
• Centralized  vacuuming  system 

DIFFERENT  VACUUM  CLEANERS:
a)CYLINDRICAL  VACUUM  CLEANER(DRY  PICK  UP):These machines work by suction. Electricity makes the motor work and dust is collected by high suction created by the motor and sucked in through the hose and collected in the dust bag inside the machine. Various attachments are used like floor cleaning head, crevice cleaning head, upholstery cleaning head etc for cleaning different areas. Most commonly used vacuum cleaners used  for  guest  rooms.
b)UPRIGHT  VACUUM  CLEANER(  DRY  PICK  UP) The main body of the machine lies horizontally on the surface and does not have attachments but has built in hose for cleaning corners  and  upholstery.  Mainly  used  for  large  carpeted  areas
c)BACK  PAC  VACUUM  CLEANER/PIGGYBACK  VACUUMS/PAPOOSE(DRY  PICK  UP):Small  lightweight  vacuum  cleaners  which  can  be  strapped  at  the  back  and  used  to  clean  upholstery,  curtains
d)DUSTTETTES(DRY  PICK  UP)  :Small lightweight battery operated vacuum cleaners used to vacuum clean upholstery, carpet edges, mattresses, curtain and stair cases  etc.  Can  be  carried  in  hand.
e)WET  PICK  UP  VACUUM CLEANER :Picks up wet waste, excess waste water and used to pick up water from floor after scrubbing. This can also be used to remove excess moisture after shampooing the carpet. The machine has a squeeze head which is used to remove excess water and collected  in  a  tank  which  is  emptied  after  use.
f)LARGE  TANK  TYPE  VACUUM  CLEANER(  DRY  AND WET PICK UP) Also called canister type vacuum cleaners or industrial vacuum cleaners and are used for dry and wet pick up both. Used for cleaning  large  areas  like  lobbies,  banquet  halls  etc.
g)PILE  LIFTER It’s a vacuum cleaner with two motors to make it extremely strong on action. The pile of the carpet usually flattens in use. Pile lifter grooms  the  pile  of  the  carpet  and  restore  their  vertical  orientation.  It  is  not  used  daily.  Mainly  used  before  shampooing  the  carpet.
h)CENTRALIZED  VACUUMING Centralized vacuum cleaning system suction is generated at one point in a building. Soil is removed by suitable nozzles linked by flexible stretchable hoses to vacuum point. It is then conveyed by a network of pipes to a central container. This system is expensive  to  install  and  is  generally  done  at  the  construction  stage

CARE  AND STORAGE OF VACUUM CLEANERS:
i)Wheels  should  be  oiled  regularly
ii)After  use  dust  bags  or  tanks  should  be  emptied  and  cleaned.
iii)Clean  attachment  heads  after  cleaning  work  is  done.
iv)If  machine  is  dry  pick  up  never  try  to  pick  wet  waste.
v)Attachments  should  be  stored  in  proper  boxes.

(II)FLOOR  MAINTENANCE  MACHINE This is a multi functional machine which can scrub, polish and buff the floors. The machines have driving discs (single disc or three small discs rotates on opposite directions) colored nylon pads, water tank, shampoo tank, sprayer which are used for different  functions.  Lighter  the  color  of  the  pads  lesser  strong  it  is. For scrubbing and stripping: Scrubbing is done with scrubbing brush or with scrubbing pad(black) attached to the disc which cut the  soil. For  polishing:  Red  colored  pads  to  apply  polish  on  the  floor For  buffing:  beige  or  white  pads  are  used  to  create  high  gloss  finish.
(III)WET  EXTRACTION  MACHINES:Wet extraction machine are used to restore the surface appearance of carpet, upholstery and curtains. They remove deeply embedded  soil  not  removed  by  suction  cleaning. Types  of  wet  Extraction  systems:
a)Hot water extraction machine-They carry a hot water tank and detergent used for deep cleaning carpet with high pressure spray nozzles  and  a  suction  unit  to  remove  soiled  solution  from  the  surface.
b)Solvent  extraction  machines-  Used  for  cleaning  upholstery  and  curtains.
(IV)SHAMPOOING  MACHINES:Brushes are made of nylon as it needs to be strong to get through the carpet pile. They are fixed to the discs of the floor maintenance machine. There are special pressure tank alongwith a foam generator which produces the foam in dry form which cleans  the  carpet  and  suspends  the  soil.  This  way  carpet  does  not  get  too  wet.
(V)POWER  SWEEPER:These are self or manually operated machines designed to remove debris and loose soil from floor, pavement, car park, and large areas.
 (VI)SCARIFYING MACHINES :Scarifying is a process of removing heavy grease, mud, thick deposits of dirt from floor by chisel like  action  with  a  wire  brush  cutting  tool.

 STORAGE AND CARE OF CLEANING EQUIPMENT:
I)Equipments  should  be  stored  in  areas  which  are  locked  properly.
II)Proper records of issuing equipments should be maintained(Area, attachments given, time issued, whom issued to, time of return)
III)Attachments  and  parts  should  be  cleaned  properly  and  stored  after  use.
IV)  Brushes  should  never  be  faced  downwards  in  the  floor  as  it  would  damage  the  bristles.