Maintaining Standards Of The Housekeeping Department Marketing Essay
The aim of the essay is to study the maintaining standards of the housekeeping department which can become difficult during the period of organisational change. This essay also suggests different ways on how the housekeeping standards could be maintained and monitored during the organisational change by means of which all the costumers receive quality service. The essay also suggests some incentives for staffs to maintain the set standards.
During an organisational change the main issue for the hotel is regarding the maintenance of the set standards. Lawson (1995) defined maintenance as any work which is undertaken to keep the facilities to an acceptable standard. A more recent study Hayes and Ninemere (2008) demonstrated that to maintain the standards managers should help employees to improve their ability to achieve goals. Boella and Turner (2005) included that a large number of organisation are constantly seeking different ways to improve their standards. In some cases it also leads to fundamental changes, market positioning, objectives, structure or sometimes it also leads to organisational change. Different approaches to achieve success are done by many organisations with greater or lesser effect.
It is very much essential to maintain the set standards of the hotel housekeeping for which there are many ways to maintain the set standards. Jones (2007) has argued that the manager is responsible for development of departmental procedures, the training and supervision, scheduling and assigning staff and maintaining communication with other departmental head staffs. The departmental procedures must relate to the use of the cleaning equipments and its handling, the cleaning of specialised areas, the selection and the proper use of housekeeping and cleaning supplies. He further adds that records of cleaning schedules, infection control and personal hygiene should be maintained, and the housekeeper must participate in continuing education programme. Jaynes (2000) included that regular checks should be done to ensure that the set standards are maintained in proper way. All the safety procedures should be specified to the employees or employee should be trained to carry out any kind of tasks. Also only the trained employees should be allowed to carry out the tasks which includes the use of laundry machinery, vaccum cleaners etc.
Incentive is basically given to the staff so that the staff works with full attention keeping in mind the set standards of the hotel housekeeping which has to be maintained. Kusek and Rist (2004) defined incentive as any motivational tool which is used by management for the hotel staff to increase the sales and profits of the hotel. Incentive is anything given to the staff of the hotel to increase the employee morale. He further gives various ways which will help the management to increase the employee morale. The given ways will act as an incentive for the staff which will help the management to maintain he set standards. The incentives include right for monitoring and evaluation responsibility. Financial and other physical rewards which includes appropriate salaries and other rewards. Other additional support such as financial and other resources for carrying out project, any kind of programme or offering any kind of policy. Offering rewards to staff that have an open attitude to learn and try more other strategies to achieve success. Complimenting and encouraging for those employees who ask questions when having any kind of doubts in minds and innovate them by giving comparatively giving high status among the employees of the organisation. Equal focus should be given on staff’s capacity to learn and innovate. Any data, announcements or documents should be made interesting by displaying them on notice boards and other places. Thus by doing this an employee gets motivated and helps the organisation to maintain the set standards. In the same way Barbar and Wallace (2010) add that staffs are well motivated by providing them the training by giving a word of mouth. Staff should be encouraged to explore their resources individually. Also a contest should be held to promote staffs involvement in developing and maintaining the set standards of the organisations.
It is undeniable that it is very difficult to maintain the set standards during the refurbishment or during the organisational change. But with the help of the management and the staff it is easy to maintain the set standards if and only if the management follows the standard operating procedures . Thus the management needs to provide incentives for the staff to maintain the set standards by which it is easy for the organisation to achieve the set standards.
Barber, P. and Wallace, L. (2010) Building a Buzz: Libraries & word of mouth marketing. U.S.A: American Library Association.
Boella, M .and Turner, S. (2005) Human Resource Management in hospitality industry. Oxford: Elsevier Ltd.
Hayes, D. and Ninemeier, J. (2008) Human Resource Management in hospitality industry. New Jersey: John Wiley and sons Inc.
Jeynes, J. (2000) Practical Health and Safety Management for small Business. Oxford: Butterworth Heinemann.
Jones, T. (2007) Professional management of Housekeeping Operations. 5th ed. New Jersey: John Wiley and sons Inc.
Kusek, J. and Rist, R. (2004) Ten steps to a result based monitoring and evaluation System. Canada: World Bank.
Lawson, F. (1995) Hotels and Resorts: Planning, Design and Refurbishment. Oxford: Architectural press.
Considering the case study make justified recommendations suggesting how outsourcing within the housekeeping department could be used. Provide an analysis of how each of your recommendations will impact the hotels customers, service, profits and quality.
The aim of this essay is to recommend on how partial or full outsourcing can be used within the housekeeping department. The essay also gives analysis on how the recommended type of outsourcing will have its impact on the housekeeping department regarding the issues like hotel costumers, service, profits and quality.
Bravard and Morgan (2006) state that outsourcing is the contracted use of assets and skills with guaranteed levels of quality and value to the cost criteria, measurement to deliver services previously provided in the organisation which involves the transfer of staff to the service provider. While Clarke and Chen (2007) state that outsourcing is the growing trend in hotel industry, but sometimes it is not a straight forward option as the number of hotels doing outsourcing is increased and as an establishment it becomes attracted towards a secure revenue stream. It also increases the costs of the organisation.
According to Jones (2008) Outsourcing in the hotel industry is of two types viz. Partial outsourcing and full outsourcing. Where Beam and McFadden (2004) adds that partial outsourcing uses the outsourcing organisations staff for some number for benefit functions but still continues with other functions going in house, where as full outsourcing refers to situations where all staffs are outsourced for the benefit functions.
Schniedeijans et al (2005) states that full outsourcing increases the cost of the organisation, it does not have control, it also leads to negative impact on costumers and other employees, it becomes difficult to manage the relations within the organisation. While Quiz et a l(2005) stated that partial outsourcing reduces the operating risk, labour cost and other expenses, it provides a fixed income and increases the provisions of services. It also improves the utilization of hotel resources, Improves service levels and develops new market within the industry. Thus from above mentioned theory it can be it can be stated that partial outsourcing is recommended for the hotel housekeeping as it is very beneficial.
Partial outsourcing also has an impact on various aspects like the hotel costumers, services, profits and quality. Lockyer (2007) argued that outsourcing has an impact on hotel service as the service specification is complete in hotels, it is important that all hotels clearly understand and work with exactly what service is required. When it is not done it becomes difficult to measure the service provided and the difference in the service from the required standard. On other side there is danger of being overly specified which makes the agreement complex and leads to failure. Morgan (2009) argued that outsourcing has direct impact on hotel costumers regarding the issue of quality of service or the product due to lack of continuous improvement and innovations. It also leads to customer dissatisfaction due to lack of expertise in house personnel regarding the issues of quality of service. Barrar and Gervais (2006) states that outsourcing has an uncertain impact on hotel profits as outsourcing generally raises the organisations efficiency. It increases the materials inputs related to labour costs which results in organisations better performance, but here outsourcing leads to lower profit margin. The difference here is caused by over ability of the quality of product in material input markets which is opposite to the market for services. As a result here profit is much harder to monitor. Looney (1998) argued that outsourcing also have an impact on the quality as the outsourcing is supposed to promote the reform of the quality of service. When a employees work is dependent on satisfying the costumer then the employer is more likely to work in different ways which will meet the costumers need. Here the production of quality improvements may be more controversial of the supposed benefits of service. Thus here measuring of the quality becomes difficult and much more expensive. Thus if quality performance measures are maintained in service contracts, then the cost of outsourcing typically raises.
Thus from the above given sources it can be concluded that outsourcing is now a growing trend in the hotel industry though it has various impacts on hotel costumer, profits, quality, service etc. Many hotels still prefer outsourcing as it is easy to do outsourcing. Depending upon the above analysis it can also be concluded that partial outsourcing should be used by hotel industry.
Barrar, P. and Gervais, R (2006) Global Outsourcing Strategies: an international reference on the effective outsourcing relationships. Hampshire: Grower Publishing Limited.
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Lockyer, T. (2007) The International Hotel Industry: Sustainable Management. New York: The Haworth Hospitality Press.
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Environmental issues have an effect on costs within the housekeeping department. Discuss and make justified recommendations of how the housekeeping department can embrace environmental issues explaining the benefits and challenges in each case.
The aim of this essay is to deal with the environmental issues which have various effects on costs within the housekeeping department. The essay will also recommend on how the housekeeping department will be involved in environmental in various cases. It will also highlight the benefits and challenges of the environmental issues.
Krik (1996) states that environmental issues are more often complex which involves large number of interactions which cause effect and are often hard to visualize. While Ahmed (2005) argues that several environmental problems have come to be recognised in the accommodation sector. Many environmentalists are demanding that environmental issues associated with accommodation industry must be addressed properly. Accommodation industry is related to environmental issues in many ways but the major ways where the housekeeping department is involved in environmental issue is waste management, recycling, energy management systems and wind turbines.
Baud et al (2004) states that hotels are key generators of waste. The majority of the hotels make use of the plastic containers to store the waste while others use polythene cover. The waste collected there in bins is first dumped in the hotel premises and then it is disposed on daily basis. Moreover Vanatta (2000) adds that some of the easiest and most cost efficient waste reduction system techniques to undertake are some basic improvements needed in the housekeeping. Good housekeeping technique reduces the like hood of accidents which includes training employees to manage the waste. While Nag (2005) states the benefit of waste management as the food waste which is not much combustible is treated in various ways where it is fed to hogs or treated with process of hydro pulping and vermicomposting. While the rubbish waste which mainly consists of papers is recovered by producing cellulose fibre from it while the remaining is used for power generation. While Vaughn (2009) states the challenges in waste management as system does not allow the costumers to choose how many waste containers they need to set out for collection of their waste.
Watson (2010) states that recycling is the process by which disposable items are collected and are used as raw materials for production of new products. Various hotels now a days are undergoing recycling in many ways. Moreover Zhu (2008) explains the benefits of recycling as it reduces the volume of waste which needs to be disposed, it saves cost in collection of the waste, transportation, disposing, it also reduces the adverse impact on environment. It helps in sustainable use of resources. While Green.J (2007) finds recycling as challenging as it maximizes the recovery of used products & components for recycling. It needs to identify more useful by-products to handle the residual elements.
Solan et al (2009) states that wind turbines capture the kinetic energy stored in the wind and it converts it into electricity, wind turbines are normally constructed where air flows freely. Wind power is completely environmental safe. It can be significant power generator. Moreover Bridgewater A and Bridgewater G (2008) states that wind turbines are beneficial as it has a combination of solar power, it is easily available and is cost effective, it can be seen hoe energy is produced, it is ideal for isolated off- gird use. While Anon (2009) finds it as challenging as wind turbines needs to meet specifications for standard electricity generations where each unit operates as unattended power station. It needs to cooperate with variability of the wind.
Levermore (2000) states that Energy management system is excellent in depth review of the fundamentals associated with environmental controls in hotels. Detailed analysis of energy balance equation is provided on informed basis for us who are supported with practical examples to understand. Moreover Capehart et al (2008) finds it beneficial as it works accurately when process energy needs are high. It is also good for interplant and company comparison, it is still accurate when process needs are low constant, it is very consistent. While S Doty, S and Turner W (2009) state find that it is challenging as it needs to manage the demand for energy at any given time. It also needs to manage the length of time that device consumes energy.
Thus from the above document it can be easily concluded that environmental issues have effect on costs within housekeeping department. It also helps us know the way by which housekeeping is involved in the environmental issues. Further it concludes the benefits and challenges of the environmental issues like waste management, Recycling, Energy management system and Wind Turbines which are related o housekeeping.
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