This booklet examines the training required by staff employed in housekeeping departments in the hotel and catering industry. It details specifications of particular tasks--baths/cloakrooms; service pantries and utility rooms; beds; furniture/fittings; floors/walls and ceilings; carpets/upholstery/soft furnishings; linen handling; linen room work; and personal services. New courses for housekeeping personnel for the academic year 1969/70 are briefly described. (DM)