Introduction to Continuous Improvement aimed at Housekeeping (1Feb)


20 in stock

Housekeeping staff sometimes travel huge distances every day but most of this “Excess Travel” can be reduced by making a few simple changes.


Limited to 20 pax only

  • Aimed at Housekeeping, on Thursday 1st Feb, 10:00 – 13:00 by webinar


Who Should Attend:

Housekeeping Managers. Operations Managers, Room Attendants, Public Area Cleaners


What is covered:

What is Continuous Improvement (CI)?

Why apply CI in your department?

Understanding Customer Value

Overview of LSS Tools & Problem Solving Methods

How to select & Manage your CI Project

Common inefficient processes in Hotel Housekeeping

Top 5 CI opportunities for Hotel Housekeeping

How to sustain the improvements


What you will learn:

This course will help learners to use a set of tools to identify value-adding and non-value adding activities in the bedroom and public area cleaning processes.



Tom Mc Dermott

In a career spanning 35 years Tom noticed that routine tasks conducted daily in hospitality businesses can include 30% – 50% inefficiency!

Very few hospitality businesses use proven methodologies such as LEAN and Six Sigma to reduce waste and develop more consistent and efficient processes so this creates a clear opportunity.

Tom began his career straight from school at Dublin College of Catering, Cathal Brugha Street in 1987. Since then, Tom has worked internationally for Starwood, Cunard, Radisson and subsequently Hilton where he led their innovative “Operational Excellence” continuous improvement programme across Europe, Middle East & Africa.

Tom believes a hospitality business that embraces a continuous improvement mind-set creates a lighter, more collaborative, and productive workload for team-members, higher levels of satisfaction for guests, and more value for owners.



Members: €95 pp

Non-Members: €145 pp


This course is limited to 20 people. Book your place below.

For more information, call Dervla O’Neill on (086) 083 6626, or email:

Additional information


Members, Non-Members

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