Assam ASSEB Higher Secondary Skill Subject Tourism and Hospitality study materials
Assam ASSEB Higher Secondary Skill Subject Tourism and Hospitality study resources

Assam ASSEB Higher Secondary Skill Subject Tourism and Hospitality: Hospitality Operations: Front Office and Housekeeping

Assam ASSEB Higher Secondary Skill Subject Tourism and Hospitality · Work through your exam, one topic at a time.

All guide sections

Hospitality Operations: Front Office and Housekeeping

This domain tests the guest cycle, room-status discipline, reservation and billing controls, and cleaning and linen systems.

Front office

Guest cycle: pre-arrival (reservation), arrival (registration, check-in, key issue), occupancy (concierge, cashiering), departure (check-out, settlement), post-departure (guest history, marketing). Reservations are guaranteed (credit card, advance deposit, agent voucher) or non-guaranteed; overbooking requires a planned walk procedure. Room-status codes: VC, VD, OC, OD, OOO (out of order, removed from inventory), OOS (out of service, still in inventory), DL, DND, SO, NS, CO, CI, EA. Postings go to the guest folio; the night audit reconciles charges.

Housekeeping

Cleaning types: daily, departure/checkout, deep or spring, and public-area cleaning. Sequence: dust high to low, dry before wet, clean to dirty, work clockwise, never mix acid with hypochlorite (chlorine gas). Linen control uses par stock and FIFO; torn linen is discarded, not returned to circulation. Safety: MSDS for chemicals, wet-floor signs, key control and a lost-and-found log.

Worked example

A guest checks out at 10 am and the system shows VD. Housekeeping cleans, the supervisor inspects, and the room is updated to VC, allowing a 2 pm walk-in to be assigned. Reasoning chain: checkout triggers VD, priority cleaning follows, inspection protects quality, and only then does the room re-enter sellable inventory. Selling an OOO room would breach the inventory rule.

Traps

  • Selling out-of-order rooms.
  • Confusing OOO with OOS.
  • Forgetting to update status after checkout.
  • Mixing cleaning chemicals or skipping the supervisor check.