(b) In the bathroom

A faucet (tap) is fitted on the washbasin, bathtub or shower, and the cistern (flush tank) is installed above or behind the water closet (toilet) — both are bathroom fixtures.

Evening turndown service is a housekeeping service given in the evening (usually between 6:00 p.m. and 9:00 pm) in which the bed is opened and the room is refreshed for the night. It is provided only in certain types of guestrooms:

Types of guestrooms where turndown service is provided:

1. VIP rooms – rooms occupied by very important persons (celebrities, diplomats, high-ranking officials, regular loyal guests) receive turndown service as a special courtesy.
2. Suite rooms – junior suites, executive suites, duplex suites and presidential suites, because these guests pay a high tariff and expect personalized service.
3. Executive / Club floor rooms – rooms on the executive or club floor, where the tariff includes extra facilities and personalized service.
4. Luxury and five-star hotel rooms – in luxury properties turndown service is offered to all occupied rooms as a standard service.
5. Honeymoon / special-occasion rooms – rooms of honeymoon couples or guests celebrating anniversaries, where the room is decorated romantically.
6. Long-staying guests' rooms – guests staying for a long period may also be given turndown service on request.

Turndown service is not normally given in standard, economy or budget rooms of low-tariff hotels.

Process of evening turndown service:

1. Check the room status – the housekeeping supervisor prepares the turndown list from the arrival/occupancy list and assigns rooms to the turndown attendants.
2. Knock and announce – the attendant knocks on the door, announces "Housekeeping" and waits for a reply. If there is no reply, the door is opened slowly and the guest's presence is checked before entering.
3. Remove soiled items – used glasses, ashtrays, room service trays, and waste from the dustbin are cleared. Curtains are drawn and lights are switched on (bedside lamp, dim lights).
4. Turn down the bed – the bedspread is removed and folded neatly, the duvet/blanket is folded back at a 45° angle on one corner, and the pillow is fluffed. A turndown mat or chocolate/mint and a "good night" card may be placed on the bed.
5. Refresh the bathroom – soiled towels are replaced with fresh ones, the bath mat is changed, toiletries are replenished, and the bathroom is wiped dry and neat.
6. Replenish supplies – water bottles, stationery, and other guest supplies are refilled.
7. Final check and exit – the room is checked for cleanliness and safety, lights are set as per guest preference, and the door is closed and locked properly. The room is then marked "Turndown done" in the housekeeping report.

This process ensures the guest returns to a clean, comfortable and welcoming room ready for sleep.

Flower arrangement is the art and science of selecting, conditioning, and placing flowers, foliage, and other plant materials in a suitable container or space so as to create a pleasing, balanced, and meaningful composition. In a hotel, it is a decorative function of the housekeeping department that enhances the aesthetic appeal of lobbies, restaurants, banquet halls, guest rooms, and reception areas, and helps create a welcoming atmosphere for guests.

Types of flower arrangement

1. Traditional / Western arrangement — Based on geometric shapes and set rules of design. It uses a definite container (vase, bowl, basket) and follows forms such as triangular, circular, oval, fan, crescent, and Hogarth (S-shaped) curve. Flowers are arranged symmetrically or asymmetrically with a clear focal point. It is commonly used in hotel lobbies and banquet tables.

2. Oriental (Japanese) arrangement – Also called Ikebana. It is linear, minimalist, and symbolic, emphasising line, space, and harmony rather than mass. The three main lines (Shin, Soe, Hikae) represent heaven, man, and earth. Styles include Rikka, Moribana, Nageire, and Heika. It is used in quiet, elegant areas such as suites and tea lounges.

3. Modern (Free-style) arrangement – Does not follow fixed geometric patterns. The designer is free to use any material, container, or shape, and may use unconventional items such as driftwood, stones, or dried flowers. It stresses creativity, colour, and texture. It suits contemporary hotel interiors and theme events.

4. Western/Line arrangement – A combination of mass and line, where a strong line (e.g., gladiolus, palm leaf) is balanced with a mass of round flowers. It gives height and movement to the design.

5. Dried and artificial arrangement – Made from dried flowers, leaves, seeds, or artificial flowers. It is long-lasting, low-maintenance, and useful in areas where fresh flowers cannot be maintained, such as corridors and guest room desks.

6. Foliage arrangement – Uses mainly leaves and green material (ferns, palms, aspidistra) to create a fresh, natural look; often used as a base or background for other arrangements.

Each type is chosen according to the occasion, the location, the size of the space, and the budget of the hotel.

Methods and Process of Cleaning Metals

Metals used in hotels (silver, silver-plated, brass, copper, steel, aluminium, etc.) tarnish or corrode on exposure to air, moisture, and food acids. They are cleaned by the following methods:

1. Abrasion Method

An abrasive (scouring powder, steel wool, sandpaper or a paste) is rubbed on the metal surface to remove the tarnish layer physically. It is used for copper, brass and aluminium. It should not be used on silver-plated ware, as it scratches and wears away the plating.

2. Chemical / Dip Method

The tarnished article is dipped in a chemical solution that dissolves the oxide or sulphide layer without rubbing. For silver, a dip of hot water, washing soda and aluminium foil (or a proprietary silver dip) is used. This is the safest method for silver and silver-plated items.

3. Electrochemical Method

The article is placed in a hot solution of washing soda in an aluminium or zinc tray. A weak electric current is set up between the two metals, which removes the tarnish and deposits it on the tray. Used for silver and silver-plated cutlery.

4. Thermal Method

Boiling water or hot water with a little lemon or vinegar is used to loosen and remove grease and light tarnish, especially on steel and aluminium utensils.

5. Detergent / Soap and Water Method

Mild detergent with warm water removes grease and food residue; it is a preliminary step before other methods.

Process of Cleaning Metals (General Steps)

1. Preparation – Collect the articles, identify the metal, and select a suitable method (abrasive for base metals, chemical for silver).
2. Pre-cleaning – Wash with warm water and mild detergent to remove grease and food particles; rinse well.
3. Cleaning – Apply the chosen method (rub with abrasive, dip in chemical solution, or place in the electrochemical tray) until the tarnish is removed.
4. Rinsing – Rinse thoroughly in clean warm water to remove all traces of chemicals or abrasives.
5. Drying – Dry immediately with a soft, clean cloth to prevent water marks and fresh tarnish.
6. Polishing / Buffing – Rub with a soft duster or chamois leather to restore shine.
7. Storage – Store in a dry, closed cupboard, wrapped in acid-free tissue or kept in anti-tarnish drawers to delay re-tarnishing.

Precautions: Always use the mildest method first; avoid abrasives on plated ware; handle hot trays with tongs; and never leave metals wet or in contact with salt, acid or ammonia for long.

Abrasives are hard substances used to wear away, smooth, or polish the surfaces of other softer materials by friction or rubbing. For example, sandpaper (coated with sand or silicon carbide particles) is used to smooth wooden surfaces.

Cleaning is the process of removing dirt, dust, stains, and unwanted matter from surfaces, and in a hotel it is a continuous, planned activity rather than a one-time job. Its needs and importance can be discussed as follows.

Needs of cleaning

1. Health and hygiene – Dirt, dust and waste harbour germs, insects and rodents. Regular cleaning removes these carriers and protects guests and staff from disease and infection.
2. Removal of dirt and stains – Dust, grease, soot, spillage and stains spoil the appearance of floors, furniture, walls and equipment. Cleaning removes them before they set and become permanent.
3. Prevention of deterioration – Dust and grit scratch floors, moisture causes rust and rot, and stale air damages furnishings. Cleaning checks this damage and extends the life of costly assets.
4. Control of pests and odour – Leftover food and wet waste attract cockroaches, flies and rats and create bad smell. Cleaning eliminates their food source and breeding place.
5. Maintenance of the work environment – Kitchens, laundries, stores and service areas need cleaning so that work can be carried on safely and efficiently.

Importance of cleaning

1. Guest satisfaction and first impression – A guest judges a hotel within seconds of entering. A clean lobby, room, toilet and restaurant create a favourable first impression and encourage repeat visits.
2. Good reputation and brand image – Cleanliness is the most visible proof of quality. A hotel known for cleanliness earns goodwill, positive reviews and word-of-mouth publicity.
3. Higher occupancy and revenue – Guests are willing to pay more and return to a clean hotel, which raises occupancy, average room rate and profit.
4. Legal and statutory compliance – Food safety, hygiene and sanitation laws require hotels to maintain clean premises; cleaning keeps the hotel within the law and avoids fines or closure.
5. Safety of guests and staff – Clean, dry and unobstructed floors, staircases and corridors reduce slips, falls and accidents. Clean equipment works safely.
6. Protection of assets – Regular cleaning preserves carpets, upholstery, marble, woodwork and machinery, reducing repair and replacement cost.
7. Staff morale and productivity – A clean, odour-free workplace keeps employees healthy, proud of their department and more productive.
8. Control of cross-infection – Cleaning and disinfection of toilets, linen and kitchen areas prevent infection spreading from one guest or staff member to another.

Conclusion – Cleaning is therefore not merely an aesthetic activity but a basic operational necessity. It protects health, preserves property, satisfies guests, meets legal standards and directly supports the profitability and reputation of a hotel.

Departure Room Changing Procedure (5 marks)

Room changing at departure means shifting a guest from one room to another when the guest wants to extend the stay but the current room is not available for the extended period. The procedure is as follows:

1. Receive the request: The guest informs the front desk (by phone or in person) about the desire to change the room. The receptionist notes the reason, the number of extra nights required, and the guest's preference (room type, floor, view, etc.).

2. Check availability: The receptionist checks the room rack/computer system (PMS) for the availability of a suitable room for the required extended period. If available, the new room is blocked in the system so that it is not sold to anyone else.

3. Inform the guest and fix the time: The guest is informed of the new room number, room type, and the applicable room rate (which may differ from the old rate). A convenient time for shifting the luggage is agreed upon, usually when the guest is free or when the room is ready after housekeeping.

4. Inform the concerned departments: The front office informs housekeeping (to prepare and clean the new room), bell desk (to shift the luggage), and the telephone/EPABX operator (to change the extension line). The room status of the old room is changed to "vacant/dirty" and the new room to "occupied" in the system.

5. Settle the bill of the old room: The guest's account for the old room is closed and settled (or transferred) as per the hotel's credit policy. A new guest folio is opened for the new room, and the guest's registration card is updated with the new room number and rate. The key of the old room is collected and the key of the new room is issued.

6. Shift the luggage: The bellboy shifts the guest's luggage to the new room, checks the old room for any left-behind belongings, and hands over the new room key. The guest is escorted to the new room and wished a pleasant stay.

7. Update records and inform: The room change is recorded in the room change register/log book, the guest history card and arrival/departure list are updated, and the information is passed on to all concerned departments so that mail, messages, and telephone calls are directed to the correct room.

Flower arrangement is the art and skill of selecting, conditioning and placing flowers, foliage and other plant material in a suitable container or space so that they look attractive, balanced and harmonious. It is used to decorate hotels, banquet halls, lobbies, dining tables and special events, and it also conveys mood, welcome and theme.

Themes associated with the colour of flowers:

1. Red theme – love, passion, energy, courage (roses, carnations, anthurium).
2. White theme – purity, peace, elegance, innocence (lilies, jasmine, white roses).
3. Yellow theme – joy, friendship, warmth, optimism (sunflowers, marigolds, daffodils).
4. Pink theme – grace, sweetness, romance, youth (carnations, tulips, cherry blossom).
5. Orange theme – enthusiasm, creativity, harvest, festive warmth (marigold, gerbera).
6. Purple/violet theme – royalty, luxury, dignity, mystery (orchids, iris, lavender).
7. Blue theme – calm, trust, serenity, coolness (bluebells, delphinium, hydrangea).
8. Green theme – freshness, nature, health, renewal (foliage, ferns, green orchids).
9. White and green theme – simplicity and elegance, common for formal hotel décor.
10. Mixed/multicolour theme – celebration, festivity and variety (mixed bouquets for weddings and parties).

Each theme is chosen according to the occasion, the mood to be created and the interior colour scheme of the hotel.

Installing smoke detectors and fire alarms in all guest floors and corridors, and keeping clearly marked, unobstructed fire exits with ABC-type fire extinguishers placed at accessible points.

Silvo

Silver is polished with Silvo, just as brass is polished with Brasso — both are metal polishes made by the same manufacturer, with Silvo being the gentler formulation meant for silver and silver-plated items.

Cleaning of Hard Floors

Essential Equipment

• Sweeping tools: soft broom, corn broom or push broom for removing loose dust and debris.
• Dustpan and brush: for collecting swept waste.
• Mop and mop bucket: a string mop or flat mop with a wringer bucket (or two-bucket system) for wet cleaning.
• Scrubbing machine / floor scrubber: for mechanical scrubbing of large floor areas.
• Wet vacuum or squeegee: for removing dirty solution after scrubbing.
• Floor polishing machine (buffer): for buffing and polishing after cleaning.
• Cleaning cloths and dusters: for spot cleaning and drying edges.
• Signage: "Wet Floor" caution signs to prevent accidents.
• Protective gear: gloves, knee pads and non-slip footwear for the cleaner.

Cleaning Agents

• Neutral floor cleaner / detergent: general-purpose cleaning of most hard floors (marble, granite, vinyl, tile).
• Acidic cleaner: for removing mineral deposits, rust and hard-water stains (used only on acid-resistant floors, never on marble).
• Alkaline cleaner / degreaser: for removing heavy grease and oily soil, e.g. in kitchens and restaurants.
• Disinfectant / sanitizer: to kill germs and maintain hygiene, especially in washrooms and food areas.
• Floor polish / sealer / wax: to protect the surface and give shine (mainly for vinyl, linoleum and wood).
• Stripper: to remove old layers of wax or polish before re-sealing.

Cleaning Process (Steps)

1. Preparation: Remove furniture and obstacles, place "Wet Floor" signs, and assemble all equipment and agents.
2. Sweeping / dry cleaning: Sweep or dust-mop the floor to remove loose soil, dust and debris.
3. Preparation of solution: Dilute the correct cleaning agent in water as per the manufacturer's instructions (correct dilution and temperature).
4. Application: Apply the solution to a small area with a mop or scrubbing machine; never flood the whole floor at once.
5. Scrubbing: Agitate the soil with a mop or scrubbing machine, working from the farthest corner towards the exit.
6. Rinsing / removal of dirty solution: Remove the dirty water with a wet vacuum or squeegee and rinse with clean water.
7. Drying: Allow the floor to dry completely; use a squeegee or blower to speed drying.
8. Polishing / buffing: Apply polish or buff the floor with a polishing machine for shine and protection (if required).
9. Final inspection and replacement: Check for missed spots, remove signage only when the floor is dry, and replace furniture.

Note: The choice of agent and method depends on the floor type — neutral cleaners for marble and granite, mild alkaline for vinyl and tile, and specialised products for wood; strong acids and excess water should be avoided on sensitive surfaces.

Steps of Attending an Occupied Room

An occupied room is serviced while the guest is still staying in it, so the attendant must respect the guest's privacy and belongings and follow a fixed sequence.

1. Check the room status. Confirm from the room status report or floor board that the room is Occupied Dirty (OD) and that no "Do Not Disturb" card is displayed. Collect the trolley and supplies.
2. Knock and announce. Stand to the side of the door, knock three times and say clearly, "Housekeeping." Wait about ten seconds.
3. Knock again if there is no reply. Knock a second time and announce again. If there is still no answer, open the door slowly, announcing "Housekeeping" once more, and look in. If the room is empty, enter; if the guest is inside, apologise and follow step 5.
4. Do Not Disturb. If the DND card is displayed, do not knock or enter. Skip the room, record it and report it to the supervisor.
5. Greet the guest and ask permission. If the guest is present, greet politely, apologise for the disturbance and ask whether it is convenient to clean now. If the guest asks you to return later, note the time and leave quietly.
6. Prepare the room. Leave the door open while working. Open the curtains and windows for light and fresh air.
7. Clear rubbish and soiled items. Empty waste bins and ashtrays, remove used glasses and trays, and collect soiled linen. Never throw away the guest's belongings.
8. Make the bed. Change the linen if due, or tidy and remake the bed. Check under pillows and the mattress for guests' belongings before removing linen.
9. Dust and clean. Dust and wipe the furniture, telephone, TV, lamps, mirrors and window sills from top to bottom, then vacuum or sweep the floor.
10. Clean the bathroom. Clean the WC, basin, bath or shower and mirror, replace used towels and toiletries, and mop the floor.
11. Replenish supplies. Refill stationery, tea/coffee tray, minibar and amenities as per the hotel standard.
12. Arrange the room. Straighten furniture and keep the guest's personal items where they were.
13. Final check and exit. Check the whole room, switch off unneeded lights, close the door gently and mark the room Occupied Clean (OC).
14. Report. Report any damage, missing item or maintenance fault to the supervisor.

Different Ways and Methods of Hotel Safety and Security

Safety and security in a hotel means protecting guests, staff, property and assets from accidents, theft, fire, terrorism and other hazards. A hotel must adopt a combination of physical, human and procedural measures. The main ways and methods are described below.

1. Physical Security Methods

a) Access control

• Key and key-card control: Issuing electronic key cards that are coded only for the guest's floor and room, and changing codes after every check-out.
• Locking systems: Using deadbolts, peepholes, safety chains and in-room safes.
• Restricted areas: Locking stores, kitchens, cash offices, boiler rooms and IT rooms, and allowing entry only to authorised staff.
• Perimeter control: Fencing, gate control, boom barriers and security checks at the entrance.

b) Surveillance and monitoring

• CCTV cameras in lobbies, corridors, lifts, parking areas and back-of-house areas, monitored round the clock.
• Security guards posted at the gate, lobby and key points, with patrolling of floors and parking at night.
• Alarm systems such as fire alarms, smoke detectors, sprinklers, burglar alarms and panic buttons.

c) Fire safety methods

• Installing fire extinguishers, hose reels, sprinklers and fire hydrants on every floor.
• Keeping fire exits, staircases and escape routes clear and clearly marked with exit signs.
• Conducting regular fire drills and training staff in evacuation procedures.
• Displaying floor plans and evacuation charts behind every guest room door.

2. Human Resource (Personnel) Security Methods

• Screening and verification of employees at the time of recruitment, including police verification and reference checks.
• Training staff in first aid, fire fighting, handling suspicious persons and emergency evacuation.
• Key control policy: Recording the issue and return of keys, and never leaving master keys unattended.
• Reporting system: Staff must immediately report theft, lost property, suspicious guests or broken locks to the security department.
• Supervision of casual and contract workers, who should not be given access to guest floors.

3. Procedural and Administrative Methods

• Guest room security: Staff should not disclose room numbers to strangers; calls to rooms should be transferred only after confirming the guest's name.
• Lost and found procedure: All found items are recorded and stored in a central lost-and-found section.
• Incident reporting: Maintaining registers for theft, accidents, injuries and fire incidents.
• Emergency response plan: A written plan covering fire, bomb threat, medical emergency, earthquake and evacuation, with clear duties of each department.
• Coordination with police, fire brigade and hospitals for quick help in emergencies.

4. Security of Assets and Information

• Cash handling: Limited cash at counters, frequent banking, and dual custody of safe keys.
• Inventory control: Regular checking of stores, linen and equipment to prevent pilferage.
• Data security: Password protection of computers, restricted access to guest records, and safe disposal of documents.
• Guest valuables: Providing safe deposit lockers at the front desk and in-room safes.

5. Emergency and Crisis Management Methods

• Forming a crisis management team with a clear chain of command.
• Keeping emergency contact numbers, first-aid boxes and emergency lights ready.
• Conducting mock drills for fire, earthquake and evacuation.
• Providing emergency exits, assembly points and signage in local and foreign languages.

Conclusion

Hotel safety and security is a continuous process, not a one-time arrangement. A hotel must combine physical barriers (locks, CCTV, alarms), trained manpower (guards, trained staff), clear procedures (key control, reporting, emergency plans) and modern technology to protect guests, employees and property. Regular review, drills and staff training make these methods effective and build guest confidence in the hotel.

Cleaning is important because it removes dirt, dust, germs and stains that could otherwise cause disease and spoil the appearance of the establishment; and it creates a hygienic, pleasant and safe environment that keeps guests healthy and satisfied.

Bed making is arranging a bed with clean, fresh linen in a neat, comfortable and hygienic manner for the guest. The standard procedure is:

1. Preparation – Collect the required linen (bottom sheet, top sheet, blanket/duvet, pillowcases, bedspread) on the linen cart. Check the mattress and protector for stains, damage or bed bugs.
2. Stripping the bed – Remove the used linen piece by piece, roll it inwards and place it in the laundry bag without shaking it or letting it touch the floor.
3. Bottom sheet – Spread the mattress protector and the bottom sheet with the hem at the foot, and tuck it in firmly at the head, foot and sides with mitred (hospital) corners.
4. Top sheet and blanket – Spread the top sheet with its right side down, then the blanket or duvet. Tuck both in firmly at the foot with mitred corners, leaving the sides loose or tucked as per the hotel standard, and fold the top sheet back over the blanket at the head to form a neat border.
5. Bedspread – Place the bedspread evenly and fold it back at the head to make room for the pillows.
6. Pillows – Insert pillows into clean pillowcases with the open end facing away from the door, and place them at the head of the bed.
7. Final check – Make sure the linen is wrinkle-free, clean and evenly hung, and the bed is centred. Report completion to the supervisor.

This ensures hygiene, comfort, a neat appearance and guest satisfaction.

Spring cleaning a guestroom — steps to be adopted

Spring cleaning is the deep, thorough cleaning of a guestroom carried out when the room is vacant or during the lean season. As housekeeping staff, I would follow these steps:

1. Preparation

• Check the room status with the front office and confirm the room is vacant and not blocked for arrival.
• Collect the cleaning trolley with all supplies: vacuum cleaner, broom, mop, buckets, cleaning agents (all-purpose cleaner, glass cleaner, disinfectant), dusters, scrub pads, and fresh linen.
• Switch off electrical points and open windows/curtains for light and ventilation.

2. Stripping the room

• Remove all soiled linen (bed sheets, pillow covers, blankets, bath linen) and send them to the laundry.
• Empty and clean ashtrays, wastepaper baskets, and remove all guest leftover items and garbage.
• Remove curtains, cushion covers, and bedspreads for washing.

3. High-level dusting (top to bottom)

• Dust and wipe the ceiling, corners, light fittings, fans, air-conditioner vents, and picture frames.
• Clean the top of wardrobes, luggage racks, and window sills.
• Work from top to bottom so dust does not fall on already-cleaned surfaces.

4. Deep cleaning of furniture and fittings

• Vacuum and shampoo upholstered furniture, sofa, and carpet; shampoo or scrub the mattress and turn it.
• Clean mirrors, glass panes, and TV/telephone with appropriate cleaners.
• Wipe all wooden furniture with a damp cloth and polish it.

5. Bathroom deep cleaning

• Apply cleaner to WC, wash basin, bathtub, and tiles; scrub with a brush and rinse.
• Descale taps, shower heads, and chrome fittings; clean the exhaust fan and mirror.
• Disinfect the floor and wipe it dry; replace all bathroom linen and amenities.

6. Floor cleaning

• Sweep and mop the floor, clean skirting boards and corners, and polish if required.
• Vacuum the carpet thoroughly, including under the bed and edges.

7. Bed making and setting up

• Place fresh, crisp linen, make the bed neatly, and arrange cushions and bedspread.
• Re-hang washed curtains and replace cushion covers.

8. Final check and finishing

• Check all electrical fittings, bulbs, and plumbing for faults and report defects to maintenance.
• Spray room freshener, arrange stationery and amenities, and do a final inspection against the checklist.
• Close windows, draw curtains, switch on lights, and report the room as ready to the supervisor.

Following these steps in a systematic top-to-bottom order ensures the room is thoroughly cleaned, hygienic, and ready for the next guest.

Definition of carpet (2 marks)

A carpet is a heavy, woven or tufted floor covering made of wool, nylon, polyester or other fibres, fixed or laid loose over a floor. It is used in hotels to give warmth, comfort, sound absorption and decoration to guest rooms, lobbies, corridors and banquet halls.

Equipment and agents chosen for cleaning a carpet (3 marks)

Equipment:

1. Vacuum cleaner — for daily removal of loose dust and dirt (upright or canister type with beater bar).
2. Carpet shampooing machine / rotary scrubbing machine — for deep cleaning with shampoo solution.
3. Wet and dry vacuum (water suction machine) — to extract dirty water and shampoo residue.
4. Steam cleaner / hot water extraction machine — for heavy soil and sanitising.
5. Brushes, sponges and cleaning cloth — for spot and edge cleaning.
6. Drying fans / blowers — to dry the carpet quickly after wet cleaning.

Agents:

1. Carpet shampoo / detergent solution — lifts and removes embedded dirt.
2. Stain removers (spotting agents) — for ink, tea, coffee, blood, grease, etc.
3. Carpet freshener / deodoriser — removes bad odour and gives a fresh smell.
4. Disinfectant / sanitiser — kills germs and bacteria in the pile.
5. Warm water — used as the cleaning medium with shampoo.
6. Dry cleaning powder / absorbent powder — for light cleaning without wetting the carpet.