Course Title | Code | Semester | L+U Hour | Credits | ECTS |
---|---|---|---|---|---|
Housekeeping | TOİ3138 | 2. Semester | 2 + 1 | 3.0 | 4.0 |
Prerequisites | None |
Language of Instruction | Turkish |
Course Level | Associate |
Course Type | |
Mode of delivery | face to face |
Course Coordinator |
Assoc. Prof. Dr. Züleyhan BARAN |
Instructor(s) | |
Assistants | |
Goals | To give sufficient information to students about the application and basic principles of Housekeeping department is aimed. |
Course Content | • To be able to learn the principles of management and understand the importance of Housekeeping and Front Office department for accommodation industry • To be able to have knowledge about techniques of room selling • To be able to have knowledge about housekeeping department • To be able to clean customers’ room • To be able to deal with customer complaints • To be able to learn Front Office and Housekeeping management, audit and control process • To be able to have knowledge about budgeting |
Learning Outcomes |
- As one of the most important service areas of accommodation enterprises, information is provided on housekeeping applications. - Provides the necessary practical infrastructure for housekeeping operations - It provides necessary occupational health and safety information in housekeeping - Evaluates the advanced knowledge and skills acquired in the field of Housekeeping with a critical approach |
Week | Topics | Learning Methods |
---|---|---|
1. Week | Introduction to Housekeeping Management, Its Importance and Features | |
2. Week | Application Areas and coverage of Housekeeping Management in Hospitality Industry | |
3. Week | Planning Process in Housekeeping Management | |
4. Week | Organization Process in Housekeeping Management | |
5. Week | Coordination Process in Housekeeping Management | |
6. Week | Control and Supervision Process in Housekeeping Management | |
7. Week | Process of Organizing and Programming Jobs in Housekeeping Management | |
8. Week | Midterm | |
9. Week | Laundry Management / Application in Housekeeping Management | |
10. Week | Equipment and Material Types and Control / Application in Housekeeping Management | |
11. Week | Occupational Health and Safety / Practice in Housekeeping Management | |
12. Week | Hygiene and Sanitation / Application in Housekeeping Management | |
13. Week | Decoration / Application in Housekeeping Management | |
14. Week | Garden and Flower Arrangement / Application in Housekeeping Management |
HOUSEKEEPING MANAGEMENT IN HOTEL BUSINESS Prof. Dr. Meryem Akoğlan Kozak |
Program Requirements | Contribution Level | DK1 | DK2 | DK3 | DK4 | Measurement Method |
---|---|---|---|---|---|---|
PY1 | 5 | 0 | 0 | 0 | 0 | - |
PY2 | 5 | 0 | 0 | 0 | 0 | - |
PY3 | 5 | 0 | 0 | 0 | 0 | - |
PY4 | 5 | 0 | 0 | 0 | 0 | - |
PY5 | 5 | 0 | 0 | 0 | 0 | - |
PY6 | 4 | 0 | 0 | 0 | 0 | - |
PY7 | 3 | 0 | 0 | 0 | 0 | - |
PY9 | 5 | 0 | 0 | 0 | 0 | - |
PY10 | 5 | 0 | 0 | 0 | 0 | - |
PY11 | 5 | 0 | 0 | 0 | 0 | - |
0 | 1 | 2 | 3 | 4 | 5 | |
---|---|---|---|---|---|---|
Course's Level of contribution | None | Very Low | Low | Fair | High | Very High |
Method of assessment/evaluation | Written exam | Oral Exams | Assignment/Project | Laboratory work | Presentation/Seminar |
Event | Quantity | Duration (Hour) | Total Workload (Hour) |
---|---|---|---|
Course Hours | 14 | 4 | 56 |
Preparation, After Class Study | 14 | 1 | 14 |
Research | 14 | 1 | 14 |
Other Activities | 2 | 1 | 2 |
Midterm 1 | 1 | 1 | 1 |
Final | 1 | 1 | 1 |
Classroom Activities | 14 | 1 | 14 |
Total Workload | 102 | ||
ECTS Credit of the Course | 4.0 |