NK Tower, Banjarawala Rd, opp. Saipuram Colony, Banjarawala, Dehradun, Uttarakhand 248001
NK Tower, Banjarawala Rd, opp. Saipuram Colony, Banjarawala, Dehradun, Uttarakhand 248001
At Saakya, our Diploma/Certificate in Housekeeping Operations is designed to equip students with comprehensive, practical knowledge and industry-ready skills in professional housekeeping and hospitality services.
This program focuses on the core principles of housekeeping management — from guest room preparation and cleaning techniques to hygiene standards, laundry operations, and inventory control. Students learn how to maintain the highest standards of cleanliness, safety, and guest comfort in hotels, resorts, and institutional facilities.
Our curriculum combines theoretical understanding with hands-on training, ensuring that graduates are confident in managing daily housekeeping tasks, supervising teams, and delivering exceptional guest experiences.
| DIPLOMA/CERTIFICATE IN HOUSEKEEPING | |||||
| SEMESTER-1 | |||||
| S.NO | SUBJECT CODE | SUBJECT NAME | INTERNAL MARKS | EXTERNAL MARKS | TOTAL |
| 1 | CHM-FO-101 | HOUSEKEEPING (THEORY) | 30 | 70 | 100 |
| 2 | CHM=FO-102 | HOUSEKEEPING (PRACTICAL) | 30 | 70 | 100 |
| 3 | CHM-103 | COMPUTER APPLICATIONS
|
30 | 70 | 100 |
| 4 | CHM104 | PERSONALITY DEVELOPMENT SKILLS | 30 | 70 | 100 |
| 5 | CHM-105 | COMMUNICATION SKILLS
|
30 | 70 | 100 |
| 6 | TOTAL | 150 | 350 | 500 | |
| DIPLOMA/CERTIFICATE IN HOUSEKEEPING | |||||
| SEMESTER-2 | |||||
| S.NO | SUBJECT CODE | SUBJECT NAME | INTERNAL MARKS | EXTERNAL MARKS | TOTAL |
| 1 | CHM-FO-201 | HOUSEKEEPING (INDUSTRIAL EXPOSURE) | 50 | 100 | 150 |
| 2 | CHM -202 | LOG BOOK | 50 | 100 | 150 |
| 3 | CHM-203 | INDUSTRIAL TRAINING REPORT | 100 | 100 | 200 |
| 6 | TOTAL | 200 | 300 | 500 | |
HOUSEKEEPING THEORY
Course objectives:
The objective of this course is that the student would behave a basic idea about the room division of the hotel; students would be able to identify major role and task performed in room division department.
Course outcomes:
After completion of the course student will be able to understand: –
o Discuss the concept of accommodation sector.
o Learn about guest room and specifications.
o Identify the front office role and functions.
o Will be able to learn about personnel in housekeeping department.
o To learn about housekeeping personnel.
Unit-I
Accommodation sector:
introduction, concept, and its importance; types & classification of hotels on different basis; star categorization, heritage hotels and others, Indian hotels; origin, growth and development of hotel sector in India. (ITC, the Taj group, the Oberoi group) foreign hotel chains in India –Hilton, Marriott, Hyatt, dual brands.
Unit-II
The guest accommodation: – Guestrooms, types, layouts, salient features, description, guest room amenities, supplies and services, floors, room name list patterns, guest elevators, floor pantries, guest safety on floors, guest safety procedures during fire, emergencies.
Unit-III
Housekeeping department: introduction, meaning and definition, importance of housekeeping, sections of housekeeping, responsibilities of the housekeeping department career in the housekeeping department, housekeeping department: organizational framework of the department (large/medium/small hotel).
Unit-IV
Housekeeping personnel: –Role of key personnel in housekeeping, job description and job specification of staff in the department, attributes and qualities of the housekeeping staff–skills of a good housekeeper, interdepartmental coordination with more emphasis on front office and the maintenance department, hygiene and grooming standards of housekeeping personnel.
UNIT-V
Cleaning Science: –Cleaning Agents: Characteristics of a good cleaning agent, pH scale, types of cleaning agents, cleaning products (Domestic and Industrial).
Cleaning Equipment: Types of equipment, operating principles, characteristics of good equipment (Mechanical/Manual), storage, upkeep, and maintenance of equipment.
Care and Cleaning of Different Surfaces: Metal, Glass, Leather, Rexene, Ceramic, Wood, Wall and floor covering, Stain Removal.
UNIT-VI
Housekeeping Procedures: –Cleaning Schedules, Cleaning Methods, Briefing, Debriefing, Proceeding for Day’s Work, Keys & Their Classification, Inventory of Housekeeping Items, Indenting from Stores.
Housekeeping Control Desk: Importance, Role, Coordination, checklist, key control, handling lost and found, forms, and registers used in the Control Desk, Paging systems and methods, Handling of Guest Requests, General operations of the control desk.
UNIT-VII
The Guest Room Servicing:
Cleaning of Guest Rooms & Bathrooms: Daily cleaning (Occupied/Departure/Vacant/Under Maintenance /VIP) rooms (Systematic Procedures), Special Cleaning, Weekly Cleaning /Spring Cleaning, Evening service/ Turn Down Service, System & procedures involved, Forms and Formats, Replenishment of Guest supplies and amenities, Use of Maids Cart & Caddy.
Unit-VIII
Laundry: On-premises laundry and contract laundry, layout and machinery, laundry aids and their handling, flow process of hotel laundry, steps of wash cycle, dry cleaning, types of stains and stain removal. Valet service.
Unit-IX
System and Procedures of Housekeeping Department: Inventory levels, area inventory list, types of schedules, stock records, issues and controls. SOPs, job allocation and work schedule, calculating staff, preparing duty roster. Teamwork and leadership, training, performance standards and productivity standards, time and motion study.
Unit-X
Housekeeping in Institutions and Facilities Other Than Hotels: Hospitals, malls, multiplexes,
apartments, and airlines.
Text Books:
• Hotel Housekeeping Operations & Management – G. Raghubalan
HOUSEKEEPIBG PRACTICAL
Course Objectives: This course reveals the equipment used in Room Division along
with essential supplies and grooming standards required in Room Division.
Course Outcomes: After completion of the course, students will be able to:
Topics:
metal surfaces, tiles, marble, and granite tops).
found, key control, forms & registers at the control desk of housekeeping.
Computer Applications
Course Objectives: The objective of this course is that the student would be to have a basic knowledge of Computer Applications.
Course Outcomes: After completion of the course student will be able to understand: –
o Learn about Introduction to computers.
o Learn about Computer software.
o Identify and learn about Internet services.
o Will be able to learn about Basic Computer application.
o To Learn about Social Media Applications and Hospitality
Unit-I
Introduction to Computer: Classification, Generations, Organization, Capabilities, Characteristics & Limitations, Application of Computer in Hotels, Familiarization with Components of Computers – Hardware: Hardware elements–input, storage, processing & output devices. Block diagram of computer.
Unit-II
Introduction to Computers Software: Types of Software, System Software, Application Software, Utility Software’s, Use of MS-Office: Basics of MS-Word.MS-Excel and MS-PowerPoint.
Unit-III
Internet: Introduction to Internet: Definition of networks, concepts of webpage, website and web searching (browsing).
Unit-IV
Applications: Benefits, Application, Working, Hardware and Software, World Wide Web Browser, URL, Search Engines, Email.
Unit-V
Social Media Applications and Hospitality: Introduction to Social Media, Its Role in Hospitality Promotion, Facebook – Creating Pages and Profiles, Merits/Demerits of Social Media, LinkedIn, Twitter and Other Social Media Applications.
Text Books: –
o Leon & Lion, Introduction to Computers, Vikas Publishing House, New Delhi
o Computers in Hotels–Concepts & Applications: Partho P Seal Oxford University Press
o Managing Computers in Hospitality Industry–Michael Kesavana & Cahell.
Personality Development Skills
Course Contents –
Unit-I
Personality Enrichment: -Grooming, Personal hygiene, Body language
Unit-II
Unit-III
Personality Development Strategies: – Art of good Conversation, Art of Intelligent Listening, Reading Skills, Communication Skills, Presentation Skills, Public Speaking, Extempore
Unit-IV
Interpersonal Skills: –Dealing with seniors, colleagues, juniors, customers, suppliers, contract workers, owners etc, at work place, importance and art of ‘Small Talk’ before serious business.
Unit-V
Telephone conversation: –Thumb rules, voice modulation, tone, do’s & don’ts, manners and accent, handling telephonic & skype conversations. Electronic Communication Techniques: Effective and professional practices of handling E mail, Fax, etc.
Unit-VI
General Awareness: –
Communication Skills
Course Contents
Unit- 1
Language and communication: Need, purpose, nature, models, Process of communication and various factors of communication, Barriers to communication and overcoming these barriers
Unit- 2
Non-verbal communication: Non-verbal communication, signs, symbols and body, language, language as a sign system, eye-contact, facial expressions and posture. Communication in Hospitality organisation and its effects on performance.
Unit -3
Communication: Definition of communication, Types of communication, Process of communication, Channels of communication, Non-Verbal Communication
Unit -4
Writing Skills: Letter writing – formal and informal, Resume writing, Report writing, Note making and note taking, Dialogue writing, short Story writing
Unit -5
Effective Speaking and Interview skills: Writing a speech, preparing speech note, developing confidence and overcoming fear, delivering different types of speeches, Restaurant and hotel English, Polite and effective enquiries and responses, addressing a group, Essential qualities of a good speaker, Defining the purpose of a speech, organizing the ideas and delivering the speech, Interview skills, Presentations skills, planning, preparation, practicing, presentation to different groups
Suggested Readings:
Business Communication – Asha Kaul
Effective Business Communication- Asha Kaul
Communication Skills- Sanjay Kumar
🧑🎓 Eligibility Criteria
Minimum: 10th/ 12th from a govt. recognized board.
Open to all who have an interest in hospitality and hotel careers.
🧰 Facilities at SAAKYA
Food Production Lab
Housekeeping Lab & Guest Rooms
Front Office Simulation Desk
Training Restaurant
Library & Computer Lab
Hostel & Cafeteria
Graduates can find placements in:
Room Attendant
Public Area Attendant
Laundry Attendant/Supervisor
Housekeeping Supervisor
Housekeeping Executive
Facility Cleaner/Janitorial Supervisor