Housekeeping by Design Hotels and Labor

Question: Discuss about the Housekeeping by Design for Hotels and Labor. Answer: Introduction: The main housekeeping problem at Rockstone is the lack of work management by staffs. Although the hotel has 25 rooms, however some of the staffs are engaged in same role. This is creating many peaks and troughs in terms of workload at the hotel. Fred and Wilma have the responsibility to clean all guest rooms and sitting rooms, however they do not coordinate with each other task to manage their task and clean the room before the arrival of the guest. On the other hand, Barneys shift is from 3 to 11 pm, however he does not work between lunch and dinner which reflects extreme mismanagement in the housekeeping services for the hotel. Having idea about the workload and workflow is the most important element in the management of services at hotels. As Betty is involved in managing the house keeping services at Rockstone, he can resolve the problem by comprehensive assessment of staff workload and workflow to arrange things in a better way. The workflow assessment can be done by analyzing the flow of guest at the hotels and finding peak period of business. This may help to gain idea about staffing requirement to properly serve the guest. Secondly to assess current staff workload at Rockstone, Betty will have to find the relation between resource supply and task demand to assess workload for each staffs. Interaction with workers would also help to determine the challenges they face in job and level of workload they have (Policies and Procedures Library 2017).He will also have to systematically review the allocation of task to each staff to identify any limitations in the task distribution approach. It will help to ga in an idea about whether staffs are working for unreasonable hours or their work is affected by the allocation of resources. This assessment will help to identify priority areas in housekeeping service and discontinue certain task to manage workload and workflow at the hotel (Brody, 2016). As the owner of Rockstone hotels, Frank and Josie can improve the situation through effective planning, allocation of resources and task, prioritization of task and ensuring staff commitment to maintain quality in housekeeping service. They will consider the processed at the hotel to modify staff practices and procedures regarding housekeeping service. Improvement areas can be identified by judging who is doing what and what is left behind or not done properly. They will have to arrange training for staff development to ensure that everyone is working at the same direction. Fred and William had lack of coordination skill so they could manage and share their responsibilities effectively. Training them in maintaining quality and coordinating task with other staffs might help Frank and Josie to maintain their competitive advantages in business and ensure that staffs display excellent service behavior. They will also have to control certain psychosocial factors that affect staffs respons es to work conditions and their commitment towards the job. This action might help to improve the problems associated with housekeeping service at the hotel (Perry et al., 2015). Reference Brody, D. (2016).Housekeeping by Design: Hotels and Labor. University of Chicago Press. Perry, T., Gaghan, S. P., Martin, B. J., Lantz, R. C. (2015).U.S. Patent Application No. 14/731,190. Policies and Procedures Library (2017).Policies and Procedures Library - The University of Queensland, Australia. [online] Available at: https://ppl.app.uq.edu.au/content/5.55.01-management-professional-staff-workloads [Accessed 15 Mar. 2017].