Inter-Departmental Relationship with Food & Beverage Department
- The coordination of housekeeping with the restaurants and banquet halls is mainly concerned with the provision of linen and uniforms.
- On his/her part the restaurant manager should ensure that the time set for the exchange of linen must be maintained and linen should not be lost or misused.
- There should be coordination to maintain a mini bar in guest rooms.
- The housekeeping should be well informed about the forthcoming banquet function in advance so that housekeeping will arrange everything to organize that function.
- Housekeeping may also have to arrange for flower decorations for banquets.
- The coordination between the two departments becomes particularly necessary in the collection of trays from the guest corridors which are collected from the room, placement of fruit basket in special rooms.
- In many hotels housekeeping also looks after pest control in restaurants, kitchens, and stores attached to them.
- Special cleaning of these areas calls for coordination with the housekeeping department.
- Both the restaurant and kitchen staff requires clean uniforms on a daily basis, for which too they need to coordinate with housekeeping.