The third edition of Hotel Housekeeping continues to provide a comprehensive and lucid coverage of the subject. The book explores the key elements of housekeeping as also its theoretical foundations and techniques of operations: the structure and layout of the housekeeping department, housekeeping inventory, guest room layout and maintenance, flower arrangement, and interior decoration. Beginning with an overview of the hospitality industry and the housekeeping department, the book discusses in detail management of housekeeping personnel, contracts and outsourcing, planning and daily routines, cleaning, supervision, control desk activities, budgeting, textiles, linen and laundryoperations, and uniforms. It goes on to discuss important issues in housekeeping, such as safety and security, pest control and waste disposal, interior decoration, and facility planning and facilities management. Finally, it discusses facilities planning and facilities management, interiordesigning, guest room renovation, horticulture, and preparations for a new property.