A text for those entering and a guide for those in the hospitality industry. Explains the role of housekeeping, the planning and organization of various tasks, the importance of quality staff, managing inventories, controlling expenses, monitoring safety and security functions, and other topics. A chapter is addressed to operations with on-site laundry facilities. Case studies and reprints from the monthly are used throughout. No date is mentioned for the first edition. Annotation c. by Book News, Inc., Portland, Or.