| Course Title | Code | Language | Type | Semester | L+U Hour | Credits | ECTS |
|---|---|---|---|---|---|---|---|
| Housekeeping | TOİ3138 | Turkish | Compulsory | 2. Semester | 2 + 1 | 3.0 | 4.0 |
| Prerequisite Courses | |
| Course Level | Associate |
| Mode of delivery | face to face |
| Course Coordinator | Doç. Dr. Züleyhan BARAN |
| Instructor(s) | |
| 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 |
| # | Öğrenme Kazanımı |
| 1 | As one of the most important service areas of accommodation enterprises, information is provided on housekeeping applications. |
| 2 | Provides the necessary practical infrastructure for housekeeping operations |
| 3 | It provides necessary occupational health and safety information in housekeeping |
| 4 | Evaluates the advanced knowledge and skills acquired in the field of Housekeeping with a critical approach |
| Week | Topics/Applications | Method |
|---|---|---|
| 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 |
| No | Program Requirements | Level of Contribution | |||||
|---|---|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | To learn the components of tourism and hotel management, sociological, economic, and cultural consequences of the interaction between different disciplines and the relationship. | ✔ | |||||
| 2 | To understand Tourism and the operation between departments and departments in the hospitality industry and the working principles. | ✔ | |||||
| 3 | Acquire the ability to use professional tools and instruments in practice. | ✔ | |||||
| 4 | Learning professional terminology and jargon can use theoretical knowledge | ✔ | |||||
| 5 | Follow the development of innovation in the tourism and hospitality industry, improves ability to evaluate and interpret the face of events has occurred. | ✔ | |||||
| 6 | Deadlock and have the ability to provide active analysis and accurate decisions in crisis situations. | ✔ | |||||
| 7 | The functions of management, learning how to use it effectively acquires the ability to think and creative entrepreneurs. | ✔ | |||||
| 9 | Tourism and computer programs and new technologies used in the hospitality industry gain proficiency in the subject. | ✔ | |||||
| 10 | Develop the ability to think analytically also understand the unique characteristics of the tourism industry in the ability to analyze complex issues. | ✔ | |||||
| 11 | Tto use in the units in accordance with the procedure channels of communication and human relations have knowledge to hold the top spot in Tourism and hospitality industry | ✔ | |||||
| Program Requirements | DK1 | DK2 | DK3 | DK4 |
|---|---|---|---|---|
| PY1 | 5 | 5 | 5 | 5 |
| PY2 | 5 | 5 | 5 | 5 |
| PY3 | 5 | 5 | 5 | 5 |
| PY4 | 5 | 5 | 5 | 5 |
| PY5 | 5 | 5 | 5 | 5 |
| PY6 | 4 | 4 | 4 | 4 |
| PY7 | 3 | 3 | 3 | 3 |
| PY9 | 5 | 5 | 5 | 5 |
| PY10 | 5 | 5 | 5 | 5 |
| PY11 | 5 | 5 | 5 | 5 |
| Ders Kitabı veya Notu | Ders Kitabı veya Ders Notu bulunmamaktadır. |
|---|---|
| Diğer Kaynaklar |
|
| ECTS credits and course workload | Quantity | Duration (Hour) | Total Workload (Hour) | |
|---|---|---|---|---|
|
Ders İçi |
Class Hours | 14 | 4 | 56 |
|
Ders Dışı |
Preparation, After Class Study | 14 | 1 | 14 |
| Research | 14 | 1 | 14 | |
| Other Activities | 2 | 1 | 2 | |
|
Sınavlar |
Midterm 1 | 1 | 1 | 1 |
| Final | 1 | 1 | 1 | |
| Classroom Activities | 14 | 1 | 14 | |
| Total Workload | 102 | |||
| *AKTS = (Total Workload) / 25,5 | ECTS Credit of the Course | 4.0 | ||
