Beschreibung

This text provides support for industry and college-based candidates working to NVQ and SVQ levels 1
and 2 on hospitality, housekeeping and hotel management courses.

It includes the following: workplace procedures and guidance to illustrate good industry practice;
advice from suppliers of housekeeping products and services; and input from members of the UK Housekeepers Association.

Information is signposted in 21 sections that range from guest care and team work to the receipt and
storage of supplies. There are also graphics to describe servicing routines.