This practical handbook assists women who manage hospital domestic affairs by presenting organizational principles, job descriptions, bookkeeping and inventory methods. It defines the housekeeper’s province and outlines standards for ward care, patient clothing, and ward records, then treats linen-room procedure, laundry management, and kitchen design. Detailed guidance is given on food purchasing, preparation, diet lists and menus alongside sanitary practices for water, ventilation, refuse and pest control. The work also addresses staffing, rules, schedules, economy and waste reduction, concluding with technical appendices on disinfection, fumigation and floor care.