COURSEWARE

IN IWS
INDUSTRY WORKPLACE
AND SAFETY PRACTICES

This courseware presents safety

and security practices for
employers and employees in
restaurants and hotel
establishments.

Presented by: MA. CARINA

SANTIAGO-VILLANUEVA
(Instructor-HRS Dept./ACTEC-
CALOOCAN)
 TABLEOF CONTENTS

LESSON 1:

Safety and Security……………………………………………………………………………………………..6

Definition of Safety……………………………………………………………………………………………..6

General Safety Precautions Concerning People and Facilities……………………………..6

Essential Requirements for Establishments o Ensure Safe Working Conditions at

Workplaces………………………………………………………………………………............................6

Definition of Security…………………………………………………………………………………………..7

Security Policies and Procedures that Maybe Applied in the Workplace..…………. 7

LESSON 2:

Work Hazards and Prevention in Areas in which Accidents Usually Take Place in the
Workplace…………………………….………………………………………………………………………….…8

Proper Work Habits…………………………………..………………………………………………………11

Some Guidelines Regarding Safety………………………………………………………………….…12

LESSON 3:

Employees’ Duty on Safety…………………………………………………………….………………….12

Occupational Health and Safety (OHS)………………...…………………………………………...12

OHS in Relation to Waste Management and Disposal of Hazardous

Chemicals…………………………………………………………………………………………………………..13

LESSON 4:

Common Natural and Manmade Disasters and Emergencies That may Threaten
Employees, Guests, and the Public……………………………………………………………………..14

LESSON 5:

First Aid………………………………………………………………………………………………………………15

Items that should be Included in a First Aid Cabinet……………………………………………15

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 Instances or Ailments that should be given First Aid…………………………………………….15

LESSON 6:

Fire Prevention…………………………………………………………………………………………………….17

Some Fire Prevention Methods……………………………………………………………………………17

Methods of Fire Detection…………..………………………………………………………………………18

Fire Fighting Techniques…….………………………………………………………………………………..20

LESSON 7:

Factors to Consider when Establishing a Conducive Hotel

Workplace……………………………………………………………………………………………………………20

LESSON 8:

Pest Control…………………………………………………………………………...……………………………22

Types of Pesticides…………………………………………………………………..………………………….23

Use of Pesticides…………………………………..…………………………………………………………….23

LESSON 9:

Requirements Imposed by the Government when Putting Up a Hotel or Restaurant

Establishment……………………………………………………………………………………………………..24

LESSON 10:

Security Concerns in Establishments……………………………...…………………………………..24

Main Security Concerns: Lost and Found…………………...……………………………………….24

Guest
Theft………………………………………………………………………………………………………….26

Employee Theft……………………………………………………………………………………………………27

Bomb Threats………………………………………………………………………………………………………28

LESSON 11:

Work Ethics Required when Working in the Industry………………………….……………….28

Basic Duties of Workers………. ………………………………...………………………………………….28

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 Basic Duties of Employers……………………..……………………………………………………………..29

LESSON 12:

Employees’ Rights………………………..………………………………………………………………………29

Definition of Terms……………………………….……………………………………………………………..29

Benefits of an Employee……………….……………………………………………………………………..30

Sample Computation of Service Charge, Night Differential Pay……………………………31

SUBJECT: INDUSTRY WORKPLACE AND SAFETY PRACTICES

COURSE OBJECTIVES:

1. Define safety in establishments particularly in the hotel and

Restaurant business.
2. Understand employees’ and employers’ duties on safety
3. Know employees rights regarding salaries, wages and benefits.

Lesson 1: Safety and Security

1. Definition
2. Safety precautions concerning people and facilities

Lesson 2: Work hazards and prevention in areas in which accidents usually

Takes place.

1. Some guidelines regarding safety

Lesson 3: Employer’s Duty on Safety

1. OHS in the workplace

2. OHS in relation to waste management and disposal of wastes
and dangerous chemicals

Lesson 4: Common Natural and Manmade Disasters that may threaten

Employees, guests as well as the public

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Lesson 5: First-Aid

1. Common Ailments where first-aid should be administered

2. Things to be included in a first-aid cabinet

Lesson 6: Fire Prevention

1. Fire prevention methods that should be implemented in the

workplace

Lesson 7: Factors to Consider when Establishing a Conducive Hotel

Workplace

Lesson 8: Pest Control

Lesson 9: Requirements Imposed by the Government when

Putting up a Business Establishment

Lesson 10: Security Concerns in Establishments

Lesson 11: Work Ethics Required When Working in the Industry

Lesson 12: Employees’ Rights

1. Definition of terms
2. Benefits of an employee
3. Sample computation of Service Charge, Night Differential
Pay
Prepared by: MA. CARINA S. VILLANUEVA

(INSTRUCTOR-HRS/ACTEC CALOOCAN)

Lesson 1: Safety and Security

Definition of Safety: the freedom from danger, injury and damage

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General Safety Precautions Concerning People and Facilities:

I. CONCERNING PEOPLE:
1. When working, wear appropriate protective clothing.
2. Make sure that safety hat is worn properly.
3. Do not wear gloves when operating equipment except when any part thereof is
hot.
4. Never remove safety devices or safety source from equipment.
5. Be careful of high voltages; never touch switches with wet hands.
6. When repairing power lines, turn-off the main power supply first.
7. Should an accident occur, it should be reported immediately to proper authority
no matter how trivial.
II. CONCERNING FACILITIES:
1. Facilities should be adequately illuminated, clean, neat and dry
2. Keep the area organized so that there are no obstacles lying around on the floor.
3. The equipment and the floor area around the equipment must be free from dust
and any chipping.
4. Workbenches must be strong and sturdy and their surfaces treated with non-
skid materials.

ESSENTIAL REQUIREMENTS FOR ESTABLISHMENTS TO ENSURE SAFE WORKING CONDITIONS

AT WORKPLACES:

1. Employers have to build in the safety guidelines issued by the

authorities and sign a declaration of compliance. Authorities make
announced and unannounced inspections to ensure this is a continuous
basis.
2. Employers have to declare the person or persons who are responsible
to implement and monitor the safety rules set by the authority.
3. Employers have to declare the job positions that are exposed to
hazards. They have to write the safety procedures for these positions
4. Employers must keep records of accidents and illnesses caused by
occupational hazards that will be studied by the authority’s compliance
offers.
5. Employers must permit inspections announced or unannounced to the
authority’s inspectors.
6. Employers must inform the concerned employees about the hazards in
their jobs.

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 7. Employers must declare the chemicals and detergents stored in their
property as also their storage conditions. They must keep physical
inventories and dates of issue. Chemicals include detergents, alkali,
emulsifiers or degreasing, flammable materials like polishes and
cleaners, fungicides, adhesive materials and pesticides.
8. Employers must label all such toxic materials and mark “X”.
9. Employers must procure safety manuals from manufacturers and make
them available to employees.
10. Employers must conduct safety-training programmes and keep records
of all such training for inspection. They must list the names of all
employees who go through these training programmes.
11. Employers must display safety signboards and safety instructions in the
prominent places. Some of these displays are provided by the authority
itself.
12. Manufacturers must supply the employers with deals of ingredients in
the chemical supplied, ex. Hazardous to health,
inflammable, explosive qualities, harmful radiation, etc. They must also
mention the potential hazards for users and safety precautions to be
taken.

Definition of Security: in general is synonymous to safety but as a technical term means

that it has been secured, in the part of the hotel operations program and stressed on the
security in the work area and of the tools and equipment

Security Policies and Procedures that may be applied in the Workplace:

1. Physical Security-
b. Keep premises physically secured. Always ensure that you know who is in the
building.
c. Prevent visitors casually wandering into the premises
d. If appropriate fit an alarm lock, keep valuable items in a secured room.

2. Education –
-Let everyone know what is expected from them. Make sure that they know the
value of the information they will handle and are aware of any procedures you have

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 developed to combat threats. Make sure that people know what their responsibilities
are.

3. Access Control-

-If you run a multi-use system, use the appropriate access control software to
authorized persons away from information held in your computer systems. Make sure
that everyone who needs access has their own I.D. and password and ensure they can
only access what they need in order to do their job.

4. Clear Desks-

-Establish a practice of clearing desks at the end of each day. Make sure each
work is locked in their place.

5. Destruction-

-If you have sensitive information, which you wouldn’t want to fall into the
wrong hands, destroy any copies you do not need.

Examples of gadgets usually installed in establishments to secure safety of employers,

employees and guests

1. Water sprinklers 4. Bomb sniffing dogs

2. CCTV cameras 5. Fire Extinguishers

3. Peep holes on Doors 6. Emergency Exit doors

TO THE TEACHER:

1. Ask the class to draw/ make a floor plan or lay- out of a hotel establishment that features
safety gadget which should be installed in the establishment to ensure safety and security of
guests.

LESSON 2: WORK HAZARDS AND PREVENTION IN AREAS IN WHICH ACCIDENTS

USUALLY TAKE PLACE IN A WORKPLACE

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 i. Falls from slippery floors, makeshift ladders, cluttered work areas and
improper carpet layout.
ii. Cuts from broken glass in linen bundles and garbage.
iii. Back pains and improper working postures.
iv. Muscle cramps from improper lifting.
v. Breathing problems and burns from the use of hazardous chemicals and
detergents.
vi. Electrocution from live electronic wire and improper maintenance and
use of equipments.
vii. Injuries due to improper work habits.

FALLS

It is customary to put the sign “WET FLOOR” whenever wet cleaning is done. This protects both
guests and employees. It protects the establishment from litigations due to injuries of this
nature.

Ladders are key tools for cleaning high places or reaching higher shelves. Ladders come in many
sizes from step stools to extended ladders. Ladders must be stable and strong. The rungs must
be well fixed and any loose rungs must be attended to immediately before use. Ladders come in
wood and aluminum. It is better to use aluminum ladders as they are light and look better
than wood in public areas. The ladders must have a rubber footing to prevent slippage. Ladders
come in support rods so that they do not have to lean against the walls to scratch them. Should
the ladder be without support, it should be kept one fourth of its length away from the wall.
The person climbing must be free of tools in the hand and should climb while facing the ladder.
The employee should not climb to the top of the ladder to prevent the ladder from becoming
top heavy and losing balance. It is preferred to climb leaving the last two rungs. Employees
must position the ladder so as to reach the desired spots easily. Over-reaching can cause
imbalance to the ladder. It is preferable to have someone holding the ladder from below even if
it has support rods. The helper can pass tools as well as caution to passers by from walking
below the ladder. Employees must prevent from using makeshift ladders like packing crates or
chairs.

Cluttered workplaces have the hazard of falls. Employees must keep their areas free for easy
traffic. Tools and articles must be kept against walls and corridors.

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Curled carpet ends can cause trips and falls. Usually hotels use synthetic carpets that stick to
the floor to avoid curling. However, due to heavy traffic ends may be loosened and they can
pose hazards. Supervisors should be vigilant to these carpets in their daily inspections and
should immediately have them re-glued to the floor.

CUTS

Any heap whether linen or garbage is a potential hazard for broken glass or exposed syringes.
The cleaners must not place their hands into garbage heaps. Room dustbins must be emptied
enmass into the garbage hamper of the maid cart. Room attendants are trained to shake soiled
linen for guest belongings in occupied rooms. This is a good precaution as it also ensures that
broken glass or other sharp objects are not hidden in folds.

BACK PAINS

Back pains are common to hotel personnel due to their sheer pressure on their backs while
doing their daily chores. The secret is to keep the correct posture while doing work. A correct
posture balances the neck, chest and lower back in the natural curve. Those to have to stand
for hours must do so in an upright position. It is good for those like linen and uniform keepers
who have to stand for long hours in a fixed position at the exchange counter to keep their blood
circulating by walking around.

Improper lifting also creates back pains and cramps. Few tips in proper lifting: (1.)
Tighten stomach muscles in preparation to lift.

(2.) Bend at the knees and not the waist. Keep the head and back straight. The strong leg
muscles help in the lifting process. Leg muscles are stronger than back muscles.

(3.) Use both hands. Lift while hugging the load as close to the body. Do not be over ambitious
in carrying heavy loads. Carry loads that are comfortable and one you can get your hands
around. Avoid twisting the body. Seek another person’s help for heavy loads.

(4.) Walk with firm footing ensuring that the path is clear before the task. One should be able to
see head over the load.

(5.) Use the leg muscles again when lowering the load at the destination following the same
steps as lifting.

Back pains are also caused by sudden movements like tugging or pushing heavy carts. Ensure
that items are well oiled after all the mechanical parts are meant to ease the tedium.

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HAZARDOUS CHEMICALS

Hotel personnel normally use chemicals like acids and potent detergents. Exposure to such
chemicals can cause allergy, nausea, burns, vomiting, breathing problems, skin rashes,
blindness, and even death. Cleaners must be trained in the safe use of these chemicals.
Suppliers often provide the training and safety pamphlets in the use of these chemicals.
Employees must be provided with safety goggles, gloves and masks for operations that involve
the use of hazardous chemicals. Chemicals must be labeled properly and stored in separate
areas in the store that is not easily accessible.

ELECTROCUTION

There are several precautions to be taken to prevent electrical hazards. Ensure that the
equipment bought has the ISI stamp of safety. This stamp is provided by local regulatory bodies
confirming that equipment manufacturers have followed safety rules before selling their
equipment to clients. Employees should be properly trained in the use of the equipment. The
manufacturers are the best people to provide this training. Such training is not only a safety
precaution for the employees but also ensures a long life for the equipment.

Employees using the equipment must follow the following general precautions:

o Never operate electrical equipment in water, as it is a deadly conductor of electricity.

o Ensure that connections to sockets are made with proper insulated plugs and not with
open wires. Connections must be made by holding the plug firmly. The same must be
followed when unplugging them.
o Switch off equipment as soon as the employee observes sparks, smoke or flames.
o Cords must be uncoiled before using the equipment. They should not be kept loose in
traffic areas to prevent falls. Cords must be stretched beyond their length. Extension
cords are handy to extend to their lengths.
o The employee must check all appliances like guest room television, coffee machine and
mini-bar for loose connections. Lamps must also be checked and faulty connections
should be reported to maintenance. Most open plug points nowadays have in-built
safety features but should there be sockets without safety features, they must have
proper covers
o Establishments must also ensure a preventive maintenance schedule for the upkeep of
the equipment.

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PROPER WORK HABITS

Many injuries are caused by poor work habits. These can be corrected by proper training. Here
are some tips:

o Smoke only in designated areas only; never in the elevator in any case.
o Ensure that elevators are not over loaded and keep to the limits as indicated in the
cabin.
o Use the correct equipment and accessories for cleaning.
o Do not operate equipment when not trained.
o Use accessories like gloves, masks and goggles when dealing with toxic materials.
o Use ladders for climbing, not crates and boxes.
o Look for broken glass when cleaning. Dispose them in broken glass containers only, not
in the garbage bags or dustbins.
o Do not put bare hands into trashcans as they might get cuts from glass or razor blades.
o Use the handrails while climbing steps.
o Untangle cords of equipment before use and keep them away from pathways.
o Report any safety hazards if you cannot rectify it.
o Rely on maintenance to complete fixing jobs. They are the experts.
o Check equipment for their serviceability.

TO THE TEACHER: Ask the class to gather news items and pictures of usual accidents that
happen in a workplace. Be able to discuss each.

Some Guidelines Regarding Safety:

1. Prepare a safety manual that is read and understood at the time of instruction of new
employees.
2. Paste safety rules on walls at strategic points in the work areas.
3. Reinforce safety rules in daily briefing.
4. Ensure that all equipments bought have the ISI stamp of safety reliability.
5. Organize continuous safety training.
6. Build safety into all job descriptions.
7. Have a preventive maintenance programme for all equipments.
8. Include safety inspection in the supervisor’s daily cleaning checklists.
9. Declare rooms and public areas unsafe for use and all safety faults are rectified.
10. Make sure that safety equipment and accessories are always on stock.
11. Ensure that toxic chemicals are stored in closed cupboards and properly labeled.
12. Ensure that all waste disposal containers are leak proof and maintained in sanitary
conditions.

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 13. Make sure that locker rooms have proper washing and shower facilities with adequate
supply of soap and towels. Locker rooms must be kept clean and dry at all times.
14. Ensure that employees consume food and beverage in the staff canteens and not in
public areas.
15. Keep a timetable that ensures rest breaks for employees during their shift vigil.
16. Keep appropriate signs at hand to caution guests and employees towards safety.

TO THE TEACHER: Instruct the class to go to a business establishment and take pictures of
common safety practices observed by such establishments.

LESSON 3: EMPLOYERS’ DUTIES ON SAFETY

1. Provide and maintain a safe workplace, which uses safe plant and
equipment.
2. Prevent risks from use of any article or substances and from exposure
to physical agents, noise and vibration.
3. Prevent any improper conduct or behavior likely to put the safety,
health and welfare of employees at risk.
4. Provide instruction and training of employees on health and safety.
5. Provide protective clothing and equipment to employees
6. Appointing a competent person as the organization’s safety officers.

OHS- OCCUPATIONAL HEALTH and SAFETY

- Is a cross-disciplinary area concerned with protecting the safety, health, and welfare of
people engaged in a work or employment.
- It may also protect co-workers, family members, employers, customers (guests),
suppliers, nearby communities and other members of the public who are impacted by
the workplace environment.

OHS IN RELATION TO WASTE MANAGEMENT AND DISPOSAL OF DANGEROUS CHEMICALS:

Infectious wastes can be divided into 3 groups:

1. Liquid Wastes- such as blood, other bodily fluids or culture media, which is suspected to
be contaminated with a disease agent.

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 2. Soft Materials- such as dressings, bandages, bedding, towels, etc. that are saturated to
the point that they are capable of releasing blood, bodily fluids, and other infectious
materials when handled or compressed.
3. Any Object- commonly referred to as sharp that has been contaminated with blood or
any bodily fluids, which could penetrate the skin. (Ex. Broken glass, pipettes)

GOOD OHS PRACTICES IN ESTABLISHMENTS:

1. Disaster plan
2. Training and providing relevant information
3. Work and storage area (constructed and equipped to ensure minimum risk)
4. Near missed and hazardous incidents and accidents investigation
5. Report of notifiable accidents, incidents and dangerous occurrences
6. Establishments should have a first-aid cupboard or box in a central location for easy
accessibility.

NOTIFIABLE INCIDENTS- is work related accidents which result in serious injury

INCIDENT- any non-work related fatality, which occurs in a workplace

DANGEROUS OCCURENCES- are occurrences which may not necessarily result in injury but
which endanger the health and safety of an employee at a workplace, and arise from
operations which are carried out in the workplace

LESSON 4: COMMON NATURAL AND MANMADE DISASTERS AND

EMERGENCIES THAT MAY THREATHEN EMPLOYEES, GUESTS AND THE PUBLIC

1. Floods
2. Hurricanes
3. Tornadoes
4. Volcanic Eruptions
5. Earthquakes
6. Fires
7. Bomb Scares
8. Tsunami
9. Toxic Gas Release
10. Radiological Accidents
11. Explosions
12. Civil Disturbances

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13. Workplace violence resulting in bodily harm and trauma

WORKPLACE EMERGENCY- is an unforeseen situation that threatens employees, guests or

the public, disrupts or shuts down the operation, or causes physical or environmental
damage

EMERGENCY ACTION PLAN- covers designated actions that employers and employees must
take to ensure employee safety from fire and other emergencies.

TO THE TEACHER: Instruct the class to compile pictures of manmade and natural
calamities that has struck a workplace, may be local or foreign. Ask the students to
discuss each in class.

EMERGENCY ACTION SHOULD INCLUDE THE FOLLOWING:

1. A preferred method for reporting fires and other emergencies.

2. An evacuation policy or procedure.
3. Emergencies escape procedures and route assignments, such as floor plans, workplace
maps and refuge areas.
4. Names, titles, departments and telephone numbers of individuals both within and
outside your company to contact for additional information or explanation of duties and
responsibilities under the emergency plans.
5. Procedures for employees who remain to perform or shot down critical plant operations
like operate fire extinguishers or perform other essential services that cannot be shut
down for every emergency alarm before and after emergencies.
6. Rescue and medical duties designated to some workers to be performed.

LESSON 5: FIRST AID

DEFINITION: given as relief to prevent further injury

It is important for all personnel to know about first aid, as they could be the first ones on
the spot to give immediate attention to guests or a co-employee. It is a part of the overall
safety programme. Many hotels organize training classes organized by the Red Cross or the
like and employees are given certificates in recognition of having completed the first aid
progarmme. This show the importance hotels give to skills of first aid as inherent to hotel
personnel’s jobs. Some hotels may have their own basic clinic with a qualified nurse.

ITEMS THAT SHOULD BE INCLUDED IN A FIRST AID CABINET

1. Clinical Thermometer

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2. Cotton Wool
3. Bandage Roll
4. Adhesive Dressings (band-aid, etc)
5. Sterilized Gauze
6. Tincture Iodine
7. Aspirins/Paracetamol
8. Antiseptic Creams
9. Alcohol
10. Bed Pan and urine bottle
11. Tweezers
12. Rubber Sheeting
13. Burnol or Furacin
14. Dettol
15. Castor Oil

INSTANCES OR AILMENTS TO BE GIVEN FIRST AID:

1. Burns and Scalds a.) Apply Burnoil liberally.

b.) Place burnt area under cold running water
c.) If burns are serious, apply sterile dressing and send to hospital
immediately.

2. Bleeding a.) Clean wound with cotton dipped in Dettol.

b.) Put dry antiseptic dressing or tincture iodine for bigger
wounds.
c.) Put pressure on wound by placing gauze on it and bandaging
the area tightly.

3. Clothes on fire a.) Prevent person from running.

b.) Smother flames by wrapping victim with a heavy material, ex.
Curtains, blanket or heavy coat.
c.) Treat burns.

4. Fainting a.) Loosen clothing.

b.) Lay victim flat on the back with feet raised or place in chair
bending the head forward between the knees.
c.) Apply warmth to lower limbs and rub them upwards.

5. Fracture a.) Immobilize both limbs by tying both legs or the arms

16
 across the body respectively
b.) An alternate is to get two boards and tie legs/arms between
them.
c.) Send to the doctor.

6. Heart Attack a.) Call a doctor immediately.

b.) Do not move person from the room.
c.) Clear all the people.
d.) If critical, try artificial respiration by mouth-to-mouth method.

7. Object in Eye a.) Do not rub the eye.

b.) Use an eye bath with warm water to rinse out the eye.
c.) if no improvement is noticed, check eye against the light and
locate foreign matter. Remove it with the corner of a clean
handkerchief.
d.) If foreign matter is embedded on the eyeball do not jet it out,.
Drop two drops of castor oil in the eye, cover the eye with a soft
pad, bandage lightly and take to the doctor.

8. Sprain a.) Apply dry bandage firmly wrapped round the

Affected part and soak with cold water
b.) Rest the limb.

9. Shock a.) Rest the patient by laying him or her on the couch.
b.) Loosen clothing.
c.) Give warmth by hot beverage and hot water bottle.
d.) Keep the surrounding area silent.
TO THE TEACHER: 1. Show to class pictures of common ailments or accidents that usually
occur in establishments as well as ways of administering first aid.
2. Assign students to act out in class any ailment with the corresponding
first aid to be administered.

Lesson 6: Fire Prevention

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FIRE PREVENTION: are those steps taken to ensure that fire does not occur.
----One of the most important requirements for fire prevention is good housekeeping. It is the
housekeeping that falls under the jurisdiction of the maintenance department rather than the
housekeeping department. However, the housekeeping department is involved in a major way
through the orderliness and the elimination of hazards. Housekeeping personnel permeate to
all parts of the hotel during the day and night and, therefore, are the eyes of the property in
preventing, locating, and reporting fire. The chief engineer on the other hand is the chief fire
officer to fight fire in the hotel. He lends support in fire prevention by organizing and
supervising fire drills for all the staff. He is responsible for the fire fighting equipment and
training his maintenance team as fire patrols as well as fire fighters.

SOME FIRE PREVENTION METHODS:

1.) STAIRS

In most hotels, the stairway used as the service stairway is also the fire escape stairway.
Stairways are hazardous even under the most favorable conditions. It is important to keep steps
clean and free of oily substances that might cause slipping. Steps and rails must be kept
structurally safe. Passageways should always be kept well lit and clean and free of obstruction
and debris. Keeping stair shaft areas clean and bright with suitable light colored paints leads a
great deal to promoting general safety. Most stairways lead to fire escape doors that are
different to the usual exit doors. These doors have a push lever to exit. These doors must be
kept clear and only used for fire emergencies.

2.) CARE OF FIRE EXTINGUISHERS

Fire extinguishers may be rarely or never used. However, when they are needed, it is an
emergency and must always be in working order. All fire apparatus, including extinguishers,
hoses, valves and sprinkler systems should be inspected semi-annually and carry tags indicating
the date of inspection and initials of the inspector. This work is delegated to trained
maintenance department employees or an outside contractor. Used extinguishers and hoses

In the case of a woven fire hose, the procedure involves stretching the hose flat and
drying it thoroughly before replacing it. If this procedure is not followed weak spots will
develop which rupture the moment water pressure is applied.

Tank type (soda acid, fog and foam) extinguishers must be recharged. This work should
be done by experienced professional people.

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 In addition to periodic inspection, it is necessary that the soda acid extinguishers be
tested at least every two years to ensure the solidity of the outside container and to ascertain
the condition of the discharge hose and nozzle. These tests will avoid the possibility of
explosion which ca n occur where tank bodies are weakened by corrosion or blocked nozzles.
Both housekeeping and maintenance department employees should constantly be on the alert
to ensure that fire extinguisher stations are not used to store or serve as temporary resting
places for room service trays or cleaning materials.

3.) FIRE REGULATIONS

Every hotel should develop a set of regulations. These regulations should be printed,
framed and posted adjacent to every extinguisher and in service landings and personnel locker
rooms.

4.) FIRE DETECTION SYSTEMS

All hotels nowadays have to comply with fire safety regulations. This requires certain
equipment to be installed as also training of people to be conducted. Unless this is in place, the
hotel is unlikely to be given a license. Many hotels face the threat of having their license
revoked if fire safety is not provided on n on-going basis. The main hardware that is required to
be installed is fire detection systems.

DIFFERENT METHODS OF FIRE DETECTION:

FIRE ALARM SYSTEMS

The fire alarm system is a method where alarm bells ring when activated. Hotels provide
these fire push buttons at strategic points throughout the hotel, enclosed in glass and painted
in red. Normally, such points have hoses, fire axes, extinguishers and sand buckets. They are all
handy for any person at the site of the fire.

Fire alarm systems should be tested monthly. These tests might well be conducted in
concert with employee drills. If an alarm has been pulled, it should be reset and the glass
replaced immediately after the drill. This is the responsibility of the chief engineer.

The chief engineer ensures that the fire alarm system has an uninterrupted supply of
electric power. He is responsible for ensuring that the system is connected to the emergency
generator or, the absence of such a generator, an alternate supply of power such as batteries,
which are properly connected and in working order.

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SMOKE DETECTION SYSTEMS

Most hotel rooms have smoke detectors. Smoke detectors trip the alarm system if the
smoke exceeds permissible limits. They set alarms in fire detection panels located in the
telecommunications room or in the engineering control room. There are two types of smoke
detectors: Photoelectric and Ionization. Photoelectric systems go off when a beam of light
located inside the detector is obstructed. Ionization detectors sense smoke when there is a shift
of electrical conductivity between two plates.

SPRINKLER SYSTEMS

Sprinklers are set off by heat not smoke. Therefore, even if the smoke detector indicates
a fire the sprinkler will not be set off. The sprinkler system has sensitive glass bulbs that crack
with a certain degree of heat letting loose open water valves that sprinkler water in the area.
They are located in ceilings of guest rooms, public areas, linen room and those areas prone to
fire. The sprinkler systems are fed from dedicated water reservoirs that must be full at all times.
Small hotels may create their swimming pool on the rooftop to act as fire reservoir also.

FIRE DOORS

Fire doors are provided, especially in long corridors to seal off a section of the corridor
affected by fire. Like other fire equipment, when the need arises their proper functioning is very
important. Therefore, they should be under constant observation and care. Fusible links and
door closers should be inspected semi-annually and fire doors must never be blocked.

FIRE DRILLS

The management and maintenance department should cooperate in organizing fire

brigades around a cadre of maintenance department employees. This brigade should, at the
time an alarm is raised, be so organized that it can arrive at the scene of the alarm properly
equipped in less than two minutes.

Employees of other departments such as housemen, maids and waiters can be

organized to assist in such tasks as removing furniture, directing guests, etc. Properly organized
drills held on a monthly or bi-monthly basis can serve as a very effective weapon in preparing
for a potential emergency.

FIRE PROTECTION CHECKLIST

The manager of each hotel should either personally supervise the use of a Fire
Protection Checklist or delegate the responsibility for examining the checklist after the
Engineering department has made the survey. Any item that has been shown as effective as

20
result of the review should be promptly entered in a logbook for correction. The management
should follow up and insist that appropriate action be taken on every open item in the logbook
until the deficiency is corrected. A notation should be made in the logbook when the defect has
been eliminated.

FIRE FIGHTING

Housekeeping personnel most probably will be the first to locate a fire and will have to
take the initial steps in the fire fighting chain. In the first instance, they need to know how to
classify fires and the methods of extinguishing them. Some fires call for a wetting and cooling
method below the ignition point. Others require a blanketing effect, which either exudes or
dilutes oxygen to a point where it will not support combustion.

CLASSIFICATION OF FIRES:

General Classes of Fire:

1. CLASS A- Fires occurring in ordinary dry combustible materials such as wood, textiles,
paper, rubbish, etc. In these fires the quenching and cooling effect of all quantities of
water or solutions containing a high percentage of water are of first importance.
2. CLASS B- Fires caused by liquids such as oils, grease, petrol, chemicals, etc. In these fires
a blanketing effect is essential.
3. CLASS C- Fires caused by electrical equipment and short circuits that require non-
conductive agents to extinguish them.

TO THE TEACHER:

CLASS ACTIVITY: Ask the students to differentiate in class the differences between the general
classes of fires. Be able to give examples of such.

LESSON 7: FACTORS TO CONSIDER WHEN ESTABLISHING A CONDUCIVE HOTEL

WORKPLACE

 SPACE: The hotel rooms and areas must take full advantage of spaces ensuring security
and accessibility. This is the most expensive cost and will continue to be so in the future.
The effective utilization of space is a challenge to the facility planner. An important
decision to make is to choose those items, which are to be outsourced, and those that
are to be prepared in-house. For example, an establishment may want to outsource

21
 laundry operations rather than use valuable space of the hotel for this purpose. There
may be a decision to outsource the florist rather than use up a room for her. Upholstery
refurbishing can be outsourced to agencies rather than blocking valuable space to
create a yard.
 NOISE: The facilities must control noise, which comes from noisy laundry equipment
and verbal staff communication. The noise should not reach guest areas at any cost.
Soundproofing is achieved by carpets, double doors, double window by glazing and
rubberized flooring materials.
 TEMPERATURE: is important in places of extreme climate. Desert areas will need a good
air conditioning while cold climates will need effective heating. Temperature can have
an adverse effect on textiles and equipment.
 FREEDOM OF MOVEMENT: is essential for safety reasons. The corridors must have
enough space for trolleys and other equipment.
 EXCHANGE COUNTERS: The uniform exchange room can be congested at certain times,
especially mornings, when all the staff is in a hurry to get fresh uniforms for the day.
 STORAGE: Housekeeping will need adequate storage to keep the volume of linen,
uniforms, cleaning detergents, operational equipment, lost and found things, etc.
 COST: Obviously the cost of equipment, furniture and fixtures depends on the type and
quality of the establishment. This is possible by vigorous market survey, surfing the web
and by getting referrals from others.
 QUANTITY AND QUALITY: Equipment must be able to meet the quantities of linen and
amenities provided. Expensive linens and uniforms will need special storage conditions
to maintain them.
 EQUIPMENT: There are several considerations in the selection of equipment:
-The equipment must be cost effective.
-It must be durable.
-It must have guarantees of replacement.
-Spare parts must be cheap and easily available.
-Technicians of the supplier are available readily at the time of the breakdowns.
-The lead times for procuring equipment coincide with the opening of the property.
-The models of the equipment can be replaced.
-The equipment is easy to maintain and clean.
-Equipment needs minimum facilities to get it working.
-Equipment must e safe. It should not present a fire hazard.
 UTILITIES: These are the power, fuel, water and steam connections required to operate
the housekeeping and laundry equipment. Utilities are expensive and provided by the
government or private utility companies. The utility connections must be easily

22
 accessible to the housekeeping. The equipment must be so positioned as to access
these connections without too many wires and pipes crossing the floor.
 SANITATION AND SAFETY: The facility design must be easy to keep safe and sanitized.
Cleaning programs by hotel personnel must have access to every corner of the facility
especially those under heavy equipment. Service doors must be provided to access
guest areas like the banquet halls, restaurants and bars. The facility must have stores for
toxic chemicals.
 TYPE OF SERVICE: The facility must suit the service style. Downtown business hotels
that are built upwards may need efficient service elevators while chalet-type resort
properties may require sturdy access roads to roll trolleys and carts. Distribution points
for linen may vary. Business hotels may have floor pantries on each floor or a set of
floors, while chalet-type resort properties may need service huts to serve a given
number of chalets.
 PHYSICAL FATIGUE: Fatigue is caused by too much movement, and lack of climate
control carrying heavy loads. The facility planner must address these issues as the
ultimate productivity of the workplace depends on it.
 LIGHTING: must be bright in linen and uniform rooms to be able tosspot stains and
damages.
 GOVERNMENT SAFETY CODES: Every government prescribes codes especially where
people work. The codes prescribe for adequate waste disposal, recycling of materials
like bottles, cans, newspapers, sanitation schedules, preventive maintenance schedules
and others.
TO THE TEACHER: Ask each student to explain in writing the importance of each factor in
planning a hotel establishment.

LESSON 8: PEST CONTROL

PEST CONTROL: is a program of eradicating pests. Pests are removed through pesticides.

A pesticide is a chemical used to control or eliminate pests. Insects are probably the major
pests. Many kinds of insects transmit diseases such as malaria and typhus. Some insects
destroy or cause heavy damage to valuable vegetation. Other common pests include
bacteria, fungi, rats, and such weeds as poison ivy and ragweed. Manufacturers use various
chemicals in making pesticides.

TYPES OF PESTICIDE

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 Pesticides are classified according to the pests they control. The four most widely used
types of pesticides are:

 Insecticides: Hotel gardeners use insecticides to protect their plants from insect
damage. Public officials use these chemicals to fight mosquitoes and others insects.
Insecticides are used in hotels to control pests as ants, flies, moths, cockroaches and
termites.
 Herbicides: are used by hotel gardeners to reduce weeds, crab grass and dandelions
among their plants. Herbicides are also used in recreational areas like gardens,
ponds and lakes.
 Fungicides: Certain funguses are pathogenic and may infect plants, animals and
human beings. Fungicides are sprayed or dusted to kill fungal growth like rusts,
mildew, smuts and molds. Fabrics are treated with fungicides to prevent rotting.
Most disinfectants used in hotels are fungicides.
 Rodenticides: these chemicals are used chiefly in areas infested with rats and other
rodents, which are a health hazard. Rats carry diseases such as rabies, rat bite fever,
and typhus. Rats also destroy food and grain in hotel dry stores. Rodenticides help in
eliminating such pests in prone areas of the hotel like kitchens and stores.

USE OF PESTICIDES:

Pesticides differ according to their effects on various organisms. Selective pesticides are
toxic only to the target pests. These are largely preferred in hotels. They cause little or no harm
to other organisms. However, non-selective pesticides can harm- or even kill-organisms that are
not considered pests. Non-selective pesticides should be used only when no other method of
control is available.

Over time certain pests like rats and mosquitoes have developed a resistance to
pesticides. Manufacturers are producing new chemicals and methods to control them. For
example, cockroach eradicators know the exact point where cockroaches bear and are able to
apply sprays and pastes those points to get rid of them. No longer does a hotel have to cover
the entire area in a pest control program.

The most effective and safe method of executing a pest control program is by employing
well-qualified professional exterminators on a contract basis. However pest control contractors
cannot be expected to maintain the premises absolutely insect-free without the supplemental
support and assistance of hotel personnel. For this reason, it is recommended that all maids
should carry insecticide sprays on their carts and use them routinely when cleaning guest
rooms and terraces. Recommended insecticides are harmless to human beings and animals, but
it should be kept away from foodstuff. These insecticides do not contact and have a residual life

24
and are, therefore, effective against a great many crawling insects, cockroaches in particular, on
direct contact.

The residual insecticides necessary for a successful campaign against these insects are
relatively toxic and must be handled with great care. It is recommended that they must be used
only by professional exterminators unless the hotel has in its employment an individual who
can be trained in their use. They must also be stored in special areas away from human contact
and food.

Cleanliness and constant vigilance, particularly in handling food, refuse and garbage is
the best defense against rodents. All containers of these items should be clean and tightly
covered and should be metal. Wire enclosures should be used for dry foodstuff in cartons and
bags. This procedure plus periodic campaigns by the contract exterminators should keep the
hotel free of rats and mice.

LESSON 9: Requirements Imposed by the Government When Putting Up a

Business Establishment

1.) Sufficient drainage

2.) Adequate supply of drinking water
3.) Floor properly paved or cemented to carry heavy equipment
4.) Tiled walls where water is used, like the florist’s shop or the laundry
5.) Adequate exhaust systems.
6.) Provision of adequate garbage disposal.
7.) Items to be stored at least 3 feet above the ground level, requiring tracking.
8.) Metallic refuse bins to be provided with lids.
TO THE TEACHER: Ask the students to make a research on the different kinds of licenses
imposed and issued by the government before an establishment can be built and operated.
Gather samples. Can be a group work assignment.

LESSON 10: Security Concerns in Establishments

Hotel personnel especially in the housekeeping department are spread across the hotel
in pursuit of cleaning and maintenance duties. They become the “eyes and ears” of the

25
organization to detect any security threats to the organization. They become a close ally with
the security department that relies on their presence throughout the hotel.

The main security concerns are:

o Lost and Found

o Guest Theft
o Employee Theft
o Bomb Scare

LOST and FOUND

Lost and Found is a term used in hotels for those articles left by guests or misplaced by
guests in a hotel. Such articles can range from jewelry, costly electronic goods, travel
documents, to simple garments. The hotel is obliged to protect such items and return them to
the guests. The procedures for lost and found items are:

1. When the article is found by the housekeeping staff, usually room attendants and public
area housemen, they must immediately report this to the immediate supervisor.
2. The supervisor immediately informs the control desk attendant.
3. The control desk attendant will verify with the front office cashier whether a resident
guest is still in the process of paying his bill or whether he has checked out. If the guest
is still available, he is contacted for the handover of the article to him.
4. The Lobby Manager is informed in case those guests, who may be visitors to the hotel
and not residing in it, are to be contacted to lodge a complaint.
5. If the guest is not available, the control desk attendant still fills the Lost and Found Slip
in duplicate giving the date, time, room number, location, the guest’s name if found in a
room, and name of the finder.
6. The original of the slip is attached to the article while the duplicate copy while the
duplicate copy is kept in a Lost and Found Register which again records details including
the description of the article.
7. The Executive Housekeeper obtains the forwarding address of the guest from the office
who would have the information in the registration card. If the guest’s name is not
known then the housekeeping would have to wait for the guest to claim it.
8. The Executive Housekeeper will call or write to the guest either to claim it or gives
further instructions. It is preferable to write to have a record. If there is no immediate
response from the guest, the housekeeper will send a written reminder.

26
9. If the guest returns to claim it, he would have to furnish details of the article before it is
handed to him. The guest’s signature is taken in on the Lost and Found Slip in
acknowledgement of having received the same.
10. If the article is to be mailed to the forwarding address, as instructed by the guest, the
article should be sent under registered post or courier with the charges made known to
the guest and claimed from him as cash on delivery.
11. If the guest does not claim the article in spite of the reminders, the article is kept for a
specific period as prescribed by the management (usually six months) and either gifted
to the finder or auctioned to housekeeping staff. In such circumstances, the
housekeeper will issue a gate pass to the employee for the security, so that she can take
the article out of the hotel.

GUEST THEFT

Guest theft is a reality in the hotel business. Guests take hotel items as souvenirs or
plainly because the items in a hotel are useful at home. Thefts are usually from rooms
where items like towels; vanity sets, soaps, bathrobes and slippers are useful for common
use. Some hotels may look at such items as marketing strategies especially when items are
monogrammed with the hotel logo. They may not mind items like vanity sets; soaps and
guest stationery are taken. The hotel may build such costs into the room rate. But items as
towels and bathrobes are a serious concern because of their cost to replace them.
Housekeeping personnel take the following precautions to prevent guest theft:

KEY CONTROL: Access to rooms is done by legitimate issue of keys. Guests who are
registered into the hotel are provided keys to access their rooms. They are cautioned not to
keep it lying around. When leaving the property they are required to hand their room keys
controlled very strictly. Firstly, master keys have outsized key rings to prevent the keys from
being pocketed. The outsized key rings force the bearer to hold it in their hand. Secondly,
master keys are issued to few legitimate personnel. They are the lobby manager and floor
supervisor only. Each has to sign for them and register it into the logbook. The movement of
master key lost is a major security threat to the property. Hotels may be forced to change
the locks of the entire hotel at a great investment.

SUSPICIOUS MOVEMENTS: Hotel personnel are trained to observe suspicious

movements and report it to the security. Floor crews must learn to recognize guests that
are registered into the hotel. Room maids are not permitted to open guest’s room doors for
the guests. Legitimate residents are required to use their own keys and not have the room

27
 DEPARTURE PROCEDURE: Hotels have trained bellboys to give a quick glance at the
room and bathroom before they remove guest baggage. They look for missing towels,
blankets, vanity sets, pictures, etc. Room maids too will follow-up the procedure if they
notice a departure-taking place. It provides a chance to question the guest at the front
office cashier desk.

STANDARD ISSUES TO GUEST ROOMS: The ability to detect missing items is made
possible by equipping rooms with standard number of items. So if the room has two bath
towels the lobby or room personnel will quickly scan the bathroom for both of them. Each
item in the room is standardized in numbers for easy control and detection.

ENTRY/EXIT POINT: A guest room has only one entry/exit door. Windows are usually
secured in centrally air-conditioned or heated properties. The housekeeping personnel have
window keys to open them. This feature of construction reduces the elements of theft.
Room doors are provided by peepholes, door chain latch and double locking facilities to
ensure unauthorized entry when the guest is present.

EMPLOYEE THEFT

As in the case of guests, the employees find that most items used in the hotel are useful
in the home as well; whether it is a towel, table napkin or soap. A hotel reduces pilferage by
adopting the following precautions:

GATE PASS: An employee is required to possess a gate pass, issued and authorized by
the head of department whenever a hotel property is removed from the hotel. This gate
pass is shown to the security officer at the time office from where employees enter and exit
the hotel. Hotels provide the rule that all employees have only one entry and exit point to
the hotel located at the back of the hotel where the time office is situated. The time office
ensures that employees meticulously register their entry and exit on time cards.

SPOT CHECKS: Security personnel conduct spot checks of employee handbags at random
to ensure that unauthorized items are not being taken out of the hotel. A hotel item in
possession of an employee without a gate pass is considered as theft and liable to dismissal
from the service. Security personnel make spot checks of employee lockers periodically to
ensure that any hotel property is not stored there, other than the employee’s uniform.
Uniforms are not permitted outside the property.

LIMITED ACCESS: Employees have limited access to areas of the hotel. For example, a
cook is not permitted to be on a guest floor nor a swimming pool attendant in the
reception. The hotel provides uniforms to distinguish personnel in the hotel. All personnel
are expected to be in their designated areas only. Only certain personnel are permitted on

28
the guest floor. These are the room attendants, floor supervisors, laundry valets, room
service waiters, security personnel, bellboys and maintenance staff. Each has distinguishing
uniforms. Room attendants may open the guest room doors for these authorized personnel
only after verification of their intentions. She has to be present when the guest is not in.
Another aspect of limited access is the authority to enter stores. Only storekeepers are their
helpers are permitted within stores and held totally accountable for items received and
issued. Similarly, the keys to the housekeeping stores may be given to authorized
supervisors only, just as the entry to the linen and uniform rooms is only open to the linen
and uniform keepers only.

PAR STOCKS: Room attendants have watertight par stocks of items on their maid carts
that have to be accounted for at the end of their shifts. Similarly, guest rooms have par
stocks as mentioned. Room attendants are held accountable for a set of rooms and they
have to ensure that guest room par stocks are maintained.

BOMB THREATS:

Terrorism is a new concern for all public buildings. Hotels are prime targets for
explosions by radical groups who want to make a statement. Housekeeping personnel must
be alert to suspicious objects around, especially those that are unaccompanied. Room
attendants must be trained to report any suspicious in guest room whether they be drugs,
excessive amounts of money, arms and bomb-like structures. A hotel would have worked
out an emergency plan to meet these threats. Most threats are just threats and do not
require alerting guests.

TO THE TEACHER:

1. Ask the students to share in class any particular experiences they have encountered
malpractice in security service in a hotel or resort establishment

LESSON 11: Work Ethics Required When Working in the Industry

THE MEANING OF WORK:

1.) Work is the “use” or application of our physical powers to accomplish a certain task.
2.) Work is for the purpose of obtaining an economic gain for the laborer. It belongs to the
essence of work that it is compensated. Such compensation is based on justice and can
take the form of wages, share in harvest or commercial goods.

BASIC DUTIES OF WORKERS:

29
 Conscience dictates the duties of a worker. It is conscience because it is impossible for
anyone not to have an inkling of these duties:

 Work honestly and comply with all agreements.

 Never injure capital, nor steal from the employer.
 Never outrage the person of the employer.
 Never employ deceit or violence in presenting a cause.
 Never consort with “agitator” or men of evil principles.

BASIC DUTIES OF EMPLOYERS:

Employers have the sacred task of caring for their workers. Theirs is the golden
opportunity to become the ethical “man for others”. They must be fair minded and
generous in their dispositions. The following are their duties towards their workers:

 Respect the human dignity of the workers.

 Appreciate their work.
 Never treat them as slaves for making money.
 Never assign them task beyond their strength, do not employ them in work not suited to
their age or sex.
 Give them commensurate wages.
 Provide for their health and social recreation.
 Provide them time for the practice of their religion.
 Instruct them on how to use their money wisely.
 Instruct them to love their family.
 Provide them with the opportunities of promotion.
TO THE TEACHER:
1. Ask the class to write the importance or value ethics in working both
with the employers and the employees as well.

Lesson 12: Employees’ Rights

1. Definition of terms
2. Benefits of an employee
3. Sample computation of Service Charge, Night Differential
Pay

30
 DEFINITION OF TERMS:

WORKER- means any member of the labor force whether employed or unemployed.

RECRUITMENT AND PLACEMENT- refers to any act of canvassing, enlisting, contracting,

transporting, utilizing, hiring and procuring workers, and includes referrals, contract services,
promising or advertising for employment locally or abroad whether for profit or not.

MANAGERIAL EMPLOYEES- refers to those whose primary duty consists of the management
of the establishment, which they are employed, or of a department of subdivision thereof and
other officers or members of the managerial staff.

EMPLOYER- any person acting directly or indirectly in the interest of an employer in relation to
an employee and shall include the government and all its branches, subdivisions, and
instrumentalities, all government owned or controlled corporations and institutions as well as
non-profit private institutions, or organizations.

EMPLOYEE- includes any individual employed by the employer

WAGE- paid to any employee, means the remuneration or earnings however designated
capable of being expressed in terms of monetary value whether fixed or ascertained on a time,
task or commission basis or other method of calculating, same which is payable by an employer
to an employee under a written or unwritten contract of employment for work done or for
services rendered or to be rendered and includes the fixed and responsible value.

BENEFITS OF AN EMPLOYEE:

1. Night Shift Differential- not less than 10% of his regular wage for each hour of work
performed between 10 o’clock in the evening and 6 o’clock in the morning.
2. Meal Period- not less than 60 minutes time off from their regular work hours
3. Overtime Work- work performed beyond 8 hours; an additional 25% of the regular
wage shall be paid.
4. Emergency Overtime Work- an employee is required to render an overtime work on
emergency shall be paid additional compensation
5. Weekly Rest Periods- Rest period for employees of not less than 24 consecutive hours
after every 6 consecutive normal workdays. When an employee is made to work on his
rest days, he shall be paid an additional compensation at least 30% of his regular wage;
when a holiday work falls on the employee’s day-off, he shall be entitled to an additional
compensation of at least 50% of his regular wage.
6. Service Charge- all service charges collected by hotels/restaurants shall be distributed at
the rate of 85% for all covered employees and 15% for management.

31
 7. Signed Chits- meal benefits availed by an employee made by signing the order slip and
charging it to the company.

Sample Computation of Regular Pay, Night Differential, Service Charge and Total Gross Pay of
an Employee:

Given: November 16-30, 2009 cut-off

Position: Housekeeping Supervisor

Rate: P1, 250.00/day

Duty: 9:00pm-5:00am

Computed Service Charge for the cut-off period: P62, 000.00

(12 regular rank and file employees/ 3 manager; supervisor)

Solution/Computation

SERVICE CHARGE: P62, 000.00---- 85% = P52, 700/12= P 4,391 @ rank & file employee

15%= P 9,300/3= P3, 100 @ manager/supervisor

NIGHT DIFFERENTIAL: P1, 250.00/8 hrs= 156.25 x 10%= P15.63/ hour

P 15.63 x 7 hrs. Per day= P 109.41 per night duty

P 109.41 x 13 days= P 1,422.33 total NDP for the period

REGULAR PAY: P 1,250 x 13 days =P 16,250.00

P 3,100.00- Service Charge

+ 1,422.33- Night Differential

+ 16,250.00- Regular Pay

P20, 772.33- Total Gross Pay of a Housekeeping Supervisor for the given cut-off

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TO THE TEACHER:

Make as an assignment:

1. GIVEN: Sept. 01-15, 2010.

POSITION: Room boy/Chambermaid

RATE: P750.00/day

DUTY: 6:00pm-2:00am

Computed Service Charge for the Cut-off: P28,000.00

(5 regular rank & file employees)

(3 manager/supervisor)

COMPUTE FOR: Night differential Pay

Service Charge

Regular Pay

Total/Gross Pay

COMPUTATION:

NIGHT DIFFERENTIAL PAY: P 750/8 hrs. = P93.75

93.75x10%= 9.375/hr. x 4 hrs. /night x 13 days

P 37.50 x 13 days = P 487.50 (night differential pay)

SERVICE CHARGE: P 28,000 x 85% (regular employees) = P 23,800.00/5

= P 4,760.00 @ rank & file

28,000 x 15% (managerial employees)= P4, 200.00/3

REGULAR PAY: P 750.00 x 13 days= P9,750.00

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TOTAL/GROSS PAY: P487.50 + P4,760.00 + P9,750.00

= P 14,997.50 (ANSWER)

QUIZ:

Identification:

_________1. This refers to any act of canvassing, enlisting, contracting, transporting, utilizing,
hiring, and procuring workers

_________2. They are those whose primary duty consists of the management of the
establishment in which they are employed.

_________3. It is the normal number of work hours of every employee

_________4. It is the additional amount paid during the night shift in which 10% of the hourly
rate of the regular wage is computed when the work is performed between 10o’clock in the
evening and six o’clock in the morning.

_________5. These are given to employees every duty, which is not less than 60 minutes as
their regular meals.

_________6. It is the total computed amount to be received by an employee for every cut-off
period.

_________7. It means any member of the labor force, whether employed or unemployed.

_________8. These are additional charges collected by hotels, restaurants, and similar
establishments that shall be distributed at the rate of 85% for all covered employees and 15%
for the management. The share of the employees shall be equally distributed among them.

_________9. These are meal allowances given but not convertible to cash, are done by simply
signing the order slip and charging it to the establishment.

_________10. This is paid to any employee, which shall mean the remuneration of earnings,
which are expressed in terms of money whether fixed or ascertained on a time, task, piece or
commission basis payable by an employer to an employee.

34
POSSIBLE ANSWERS:

1. Recruitment and Placement

2. Managerial Employees

3. 8 hours

4. Night Shift Differential

5. Meal Periods

6. Gross Pay

7. Worker

8. Service Charges

9. Signed Chits

10. Wage

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 SELECTED BIBLIOGRAPHY

Andrews, Sudhir: Textbook of Hotel Housekeeping Management & Operations, International

Edition, Tata McGraw Hill Publishing Company Limited, New Delhi, India

Agapay, Ramon B. : Ethics and the Filipino, A Manual on Morals for Students and Educators,
National Bookstore, Mandaluyong City

Labor Code of the Philippines Textbook

Teaching Methodologies Module, TESDA Philippines

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