Housekeeping Essentials For FOH Staff

About This Course

In hospitality, a clean and well-maintained space speaks louder than words. For front-of-house teams, housekeeping is not just about tidiness—it’s about care, professionalism, and creating a guest environment that feels safe, welcoming, and respected.

In this course, you will learn:

• The role housekeeping plays in guest satisfaction and team success

• Key areas to maintain, from entryways to restrooms and staff spaces

• Daily cleaning routines and how to keep them consistent across shifts

• Techniques for staying proactive and keeping standards high

• The importance of presentation and attention to detail in every area

• How to support a clean culture through small actions and teamwork

• Why monitoring and speaking up helps maintain a guest-ready venue

Each chapter includes a short quiz, with a final assessment at the end of the course. On successful completion, participants will receive a certificate in“Housekeeping Essentials for FOH Staff.”

Course Curriculum

7 Chapters

Chapter 1 – Introduction to Housekeeping in F&B -

Explains why housekeeping is crucial in restaurants and bars, covering cleanliness, guest perception, brand standards, and how housekeeping supports smooth daily operations.

Chapter 2 – Key Housekeeping Areas (Front and Back of House) -

Describes the main areas that require consistent attention, including dining spaces, restrooms, service stations, kitchens, storage rooms, and staff areas, with a focus on cleanliness and organisation.

Chapter 3 – Setting and Maintaining Standards -

Covers how to apply cleaning checklists, SOPs, schedules, and quality checks to ensure the venue stays clean, safe, and aligned with brand expectations throughout the day.

Chapter 4 – Your Role in Keeping the Venue Clean -

Explains individual staff responsibilities, from daily tasks to teamwork, proactive cleaning, spotting issues early, and maintaining personal accountability for hygiene and presentation.

Chapter 5 – Hygiene, Safety, and Compliance -

Highlights cross-contamination prevention, chemical safety, correct waste disposal, PPE, and adherence to local health regulations to protect guests and staff.

Chapter 6 – Monitoring and Continuous Improvement -

Covers how to inspect areas, report issues, track recurring problems, and improve systems by reviewing feedback, audits, and operational needs.

Chapter 7 – Conclusion and Key Takeaways -

Summarises the importance of consistency, attention to detail, and teamwork in maintaining high housekeeping standards that support guest satisfaction and operational excellence.