Cleaning

Cleaning

Introduction

                 Cleaning primarily refers to the process of maintaining dust, dirt and germs free environment. Cleaning nowadays has become a very technical process in which various equipment are used. When the word "cleaning" arise we must remember three " W". That are: 

a) Where to clean? It denotes area.

b) Why to clean? It denotes reason.

c) When to clean? it denotes time.

a) Where to clean?

                   Cleaning has to be carried out in each and every place. It has to be done from room to eve big hall. So, where needed, cleaning has to be done. However, in hotels, cleaning area is divided into two parts.

1)Public Area Cleaning

       2) Guest Bedroom Cleaning

                       Place easily accessible to the general public area known as public area and the area where only selected and authorized people have access such as guest and staffs of the hotel is the guest room area. Lobby, lounge, swimming pool, casino, etc are the examples of public areas.

b) Why to clean?
                    Cleaning is done with a hygienic point of view. Since, cleaning not only frees dust and dirt but also frees from diseases causing germs.

• Cleaning is also done to prolong the life of the articles such as furniture, fixture, etc certainly clean articles last longer than not so clean counter parts.
• Cleaning definitely helps to maintain high standards. Cleaning can even enhance the standards of the place or an item.

c) When to clean?

                    Cleaning process as per its frequency can be classified as:

Weekly= Done in a week

Monthly= Done in a month

Periodically= Done at intervals more than a month

Daily= Done everyday in various shifts like morning, afternoon and evening

Methods of Cleaning

1. Dry Cleaning
            The cleaning which is done without using water such as sweeping, vacuuming, dusting etc are called dry cleaning. The equipment's used for cleaning are brooms, vacuum cleaner, brush, etc.
2. Wet Cleaning
            The process of cleaning with water is called wet cleaning. Washing done in kitchen, lobby, etc is wet cleaning.
3. Damp Cleaning          The process of cleaning as well as dusting with damp clothes that is squeezed with water is called damp cleaning. Damp cleaning is especially done in the floor with the help of mops.

Principles of Cleaning

                    Before cleaning, we must remember the following cleaning principles:

1. Use:
   a) Hot water: to remove stain and oily things
   b) Cold water: to remove stain
   c) Duster: to remove dust
   d) Clean bucket: to collect water
   e) Correct cleaning agents: to remove stains and dust, there must be correct agents such as surf, stain removals and other chemicals.
   f) Appropriate techniques and equipment's: to save time and energy, appropriate techniques & equipment's such as brush, broom etc are needed.
   g) Disinfectant only when instructed and then after cleaning. Before cleaning to kill diseases or insects we must use disinfectant according to instruction.
2. Sweep before you dust:
   We must sweep before starting wiping.
3. Allow time for dust to settle:
   After sweeping, we must allow time for dust to settle.
4. Dust before vacuuming:
   After wiping only, we must use vacuum cleaner.
5. Dust in clockwise method:
   We must use clockwise method for dusting so that we can clean the entire corner without leaving any dust.

Types of Cleaning

1. Initial Cleaning:
             Cleaning work carried out after areas have been opened is called initial cleaning such as re- decorating, refurnishing, or update. Areas of cleaning are: floors, walls, furniture and fixtures, etc.
2. Routine Cleaning
   a) Daily
   b) Weekly
   c) Fortnight
   d) Monthly
             The cleaning which is carried out on a regular basis depending on the method used is called as regular cleaning. Areas of cleaning are: wash basins, toilet, waste paper bins, restaurants, bar, etc.

Classification of Cleaning Equipment

1. Mechanical equipment
             Those equipment's which are used for large areas which are sub- divided into:
   a) Vacuum Cleaner
   b) Shampooing Machine
   c) Polishing & Scrubbing Machine
2. Containers
   a) Bucket and pails: plastic or gal-vanished metal
   b) Basins and bowls: plastic
   c) Dust pans: plastic and gal- vanished metal
   d) Housemaids box: plastic
   e) Room maids cart
   f) Refuse bins: plastic
   g) Waste paper baskets: plastic or gal-vanished metal
3. Brushes
   a) Toilet Brush
   b) Sink Brush
   c) Scrubbing Brush
   d) Carpet Brush
   e) Tapestry Brush
   f) Soft hand Brush
   g) Wall Brush
   h) Feather Brush
4. Mops and Brooms
   a) Firm Carpet Broom
   b) Yard Broom
   c) Soft Sweeping Broom
   d) Mops- large and small
   e) Squeegee- window and floor
   f) Frame Broom
5. Cleaning cloths/ Duster
   a) Cloth Duster
   b) Rags for applying polish
   c) Flannelette necessary for polishing
   d) Glass cloth
   e) Floor duster
   f) Furniture duster
6. Sundry equipment and protective cloth
   a) Step ladder
   b) Adjustable ladders for public areas
   c) Cleaning rubber gloves
   d) Equipment racks for holding brushes, dust pan
   e) Drying rack for holding brushes, dust pan

Selection of Equipment:
               Equipment's are expensive, their selection is most important. The correct choice and quality of equipment could save lot and give efficiency to work. Following points should be kept in mind before the purchase:

a) Quality of equipment.

b) Reliability of supplier to meet time deadline.

c) Transportation on time to replenish deadline.

d) Equipment should be light, well- balanced and easy to maintain.

e) Available for future stock.

f) Cost Factor.

g) Durability of the equipment.

Care and Maintenance of equipment

                Equipment's should be taken care and sometimes needs to be maintained. Some of the points for the maintenance of equipment's :

a) Remove fluff, hair and dust after use.

b) Wash, rinse and dry frequently.

c) Store in dry and well ventilated place with secure.

d) Should be labeled in rack.

e) Small objects like pin and needle should be picked by hand to save from damage to machine.
f) Basin/ bucket should be well dried before stacking.

g) Before use, one should know the instruction as how to handle.

Classification of Cleaning Agent

1. Liquid Cleaning Agents
   - Ammonia
   - Mentholated Spirits
   - Paraffin
   - Turpentine
   - Bleach
   - Hydro alcoholic acid, etc.
2. Abrasive Cleaning Agents- Vim
   - Cleaning Powder
   - can be used only on cement, concrete floor & sometimes on marble floor.
3. Detergent Cleaning Agents
   - Surf
   - Liquid soap
   - Cake soap, etc.
4. Polish
   - Liquid: Brasso,Silvo, All purpose metal polish
   - Paste: Mansion Polish
   - Cream
5. Disinfectant
   - Dettol
   - Phenyl
   - Lemon grass

Criteria for selection of Cleaning agents:

1. Use agents with mild strength than the stronger one.
2. Choose the best product for long lasting & to prevent from damage.
3. Buy the cleaning agents on manageable quantity.
4. Be careful, do not use harmful agents.
5. Think on cost or price of the agent.

Care & storage of Cleaning agent:

1. Should know the nature of the agent.
2. Should think for what purpose it is being used.
3. Should have an idea about the cleaning area and methods of cleaning.
4. Read instructions before use.
5. Use agents as per requirement.
6. Should be kept in cool & dry place, protecting from direct sunlight.
7. Should be marked distinctly.

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