Chapter 8

Front 1

Amenities:

Back 1

is services or items offered to guests or place in guestrooms for convenience and comfort with no extra charge such as soap, shampoo and stationary.

Front 2

Assets:

Back 2

is hotel equipment, machinary, and computer systems are considered both as valuable and necessary for the smooth operation of the property

Front 3

Housekeeping Manager:

Back 3

supervises, trains and inspects the job performance of assigned employees to ensure all procedures are completed to the hotel standards. Assists when necessary to ensure optimum service to guest.

Front 4

Floor Supervisor:

Back 4

supervises, trains and inspects the performance of assigned room attendants, turndown attendants, and floor attendants, ensuring that all procedures are completed to the hotels standards.

Front 5

Guestroom Attendants:

Back 5

cleans room to the hotel's standards of cleanliness. Must report and maintainance issues and handle any guest's special request or complaints. Must ensure confidentiality and security of the guest room.

Front 6

Turndown Attendants:

Back 6

provides evening turdown service for guests bedding in preparation of a nights sleep while completing additional cleaning if needed, ensure hotels established standards of cleanliness. expected to report any maintainance issues and handle guests special requests or complaints. preserve confidentiality and security of guestrooms.

Front 7

Floor Attendants:

Back 7

provides linen supplies for room attendants and stocks guest room floor closet. Delivers and retieves items requested by guest and the floor.

Front 8

Laundry manager:

Back 8

supervises, trains and inspects the performance of assigned laundry attendants ensuring that all procedures are completed to the hotels standards.

Front 9

laundry attendants:

Back 9

processes all soil hotel bed linens, terry, food and beverage table linens by operating all laundry/dry machinary in accordance to hotel standards. cleans, presses and finishes staff and guest garment if required.

Front 10

Linen Room Attendents:

Back 10

Recieves dirty linen, issues clean linen and service towels to hotel personnel. inspects condition of linen, removes damaged lines from service and requests replacement items.

Front 11

Public Space Supervisor:

Back 11

supervises, trains, and inspects the performance of the public space cleaners, ensure that all public areas meet the hotels standard.

Front 12

Public Space cleaners:

Back 12

cleans and maintains all furinishing and surfaces in public areas to meet the the hotels standards of cleanliness.

Front 13

Par:

Back 13

is the number of each recycled intventory items that need to be on hand to support daily, routine housekeeping operations.

Front 14

vendor:

Back 14

is an outside company that provides goods or services to the hotel.

Front 15

Lead-time quantity:

Back 15

is the number of purchase units consumed between the time that a supply order is placed and the that order is recieved

Front 16

Safety Stock Level:

Back 16

is number of purchased units that must be on hand for smooth operations such as emergencies, spoilage, unexpected delays or other situationsl

Front 17

Reorder Point:

Back 17

The level of inventory when a reorder of inventory items must occur.

Front 18

Floor Par:

Back 18

is the amount each type of linen that is required to outfit all rooms serviced on a particular floor.

Front 19

Going Green:

Back 19

A term used to describe the process of making decision about how to conduct business and provide services to hotel guests while taking in to cosideration the impact those decision will have on the enviroment

Front 20

Sustainable Green Practices

Back 20

the concept of taking into consideration the impact bussiness decisions and practices have on the eviroment, the finding and implementing methods, materials, or system that will minimize that impact over a long period of time.

Front 21

Safety stock

Back 21

Product daily consumption x reorder lead time in days + safety stock levels

Front 22

Reorder point:

Back 22

safety stock level + normal consumption during lead time + reorder point (ROP)