SOP – Housekeeping – Floor pantry maintaining and cleaning

• Each housekeeping floor / sections will have a floor pantry to keep the par supply of linen, cleaning supplies, guest stationeries and amenities.
• The floor pantry should always have the linen required for that floor in circulation.

• Normally the floor pantry should be ideally located near the service elevator.
• Should have locked shelves to store linen and supplies
• The Room boy / attendant have to clean the pantry while beginning the shift and while ending the shift.
• Pantry has to be neat and tidy always.
• All the racks on the shelves have to set with linen.
• The floor is swept thoroughly with Domex / Floor Cleaner / Bleach.
• Dust all the racks and pipes on a daily basis.
• Sweeping and mopping of pantry is done once in the morning after removing the trolleys, and once at the end of the shift.
• The pantry has to be scrubbed with teepol solution once in a week.
• The dustbin has to be emptied, washed and dried on a daily basis.
• Water cooler area is scrubbed daily and kept dry and clean.
• Washbasin is scrubbed and cleaned daily.
• Floor supervisors should check the floor pantry for cleanliness on a daily basis.