Students will be prepared with the knowledge and skills necessary to succeed in the housekeeping department. Demonstrate safety and sanitation procedures. Identify characteristics of major pathogens, their role in causing illness involved in outbreaks, and methods of prevention, including CPR and first aid.

Use the Hazard Analysis Critical Control Point (HACCP) and crisis management principles and procedures during cleaning processes to minimize the risks of illness. Practice good personal hygiene/health procedures, including demonstrates, proper purchasing, receiving, storage, and handling of both raw and prepared foods.

Demonstrate safe foods handling and preparation techniques that prevent cross contamination from potentially hazardous foods items, between raw and ready-to-eat foods. and other food products. Analyze current types of cleaning materials and sanitizers for proper uses and safety hazards. Demonstrate procedures for cleaning and sanitizing equipment, lining, and furniture to meet industry standards. Demonstrate professional skills in safe handling of chemicals , tools, and equipment. Apply the fundamentals of time, temperature, design internal/external crisis management and disaster plans and response procedures.

*To maintain overall cleanliness of the entire hotel at all times.
*To perform cleanliness duties most efficiently and effectively.
*To use good quality, safe cleaning equipment and chemicals.
*To manage laundry and linen.
*To control pests.
*Bed making
*Swan making
*Turn down services
*Prepare guest’s room