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| MTUR1005 | Housekeeping | 2+1+0 | ECTS:4 | | Year / Semester | Fall Semester | | Level of Course | Short Cycle | | Status | Compulsory | | Department | DEPARTMENT of HOTEL, RESTAURANT and CATERING SERVICES | | Prerequisites and co-requisites | None | | Mode of Delivery | Face to face | | Contact Hours | 14 weeks - 2 hours of lectures and 1 hour of practicals per week | | Lecturer | Öğr. Gör. Dr Gülsüm DEMİR KAYA | | Co-Lecturer | Lec. Murat KOÇHAN | | Language of instruction | Turkish | | Professional practise ( internship ) | None | | | | The aim of the course: | | The course aimed to gain competencies related to preparation for housekeeping work. |
| Learning Outcomes | CTPO | TOA | | Upon successful completion of the course, the students will be able to : | | | | LO - 1 : | To make work the organization | 3,4,10 | 1, | | LO - 2 : | To do housekeeping shift assignment process | 3,4,10 | 1 | | LO - 3 : | To management human resources, housekeeping | 3,4,10 | 1 | | CTPO : Contribution to programme outcomes, TOA :Type of assessment (1: written exam, 2: Oral exam, 3: Homework assignment, 4: Laboratory exercise/exam, 5: Seminar / presentation, 6: Term paper), LO : Learning Outcome | | |
| A. HOUSEKEEPING DEPARTMENT
1. Description
2. Importance
3. Areas of Responsibility
4. Organizational Chart
5. Work Programs
6. Job Descriptions
7. Housekeeping Personnel
a. Tasks
b. Features
8. Efficiency Standards
B: BODY CARE
1. Body Care Control Methods Be Considered
a. Hygiene Rules
b. Measures to be taken in case of unwanted
2. Hand And Foot Care Control Cautions
a. Hand Care and Health
b. Foot Care and Health
3. Control of Oral and Dental Health Cautions
a. Safety Rules to Prevent mouth odor
b. Measures for Dental Health
4. Hair Care Control Cautions
a. Hair Cleaning and Cutting
b. Business Appropriate Hair Cutting
5. Skin Care and Make-Up Control Cautions
a. Women's Skin Care and Make Up Work Made Available
b. Men's Skin Care
6. Uniform Control Cautions
a. Must clean uniforms and Ütülü
b. Proper Shoe Selection Recruitment
c. Business Appropriate Use of Accessories
C. WORK SCHEDULE
1. Work Schedule (Shift) during preparation Cautions
a. Special Status
2. Task Distribution in action Cautions
a. Daily Task Distribution
b. Weekly Task Distribution
c. Monthly Task Distribution
3. Material Request Form ratified Cautions
D. FLOOR SERVICES DEPARTMENT
a. Room Status Report
b. VIP List
c. Average Special Requests
d. Changes in Length of Stay (Extension-Abbreviation) List
2. Department of Food and Beverage Services
a. Number of people staying
b. Pension
c. VIP List
d. Early Entry - Late Out Person (Pax) List
3. Technical Service Department
a.. Defective Rooms (out of order) List
b. Special Events (Wedding, Meeting, Seminar, Congress) List |
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| Course Syllabus | | Week | Subject | Related Notes / Files | | Week 1 | Housekeeping Department | | | Week 2 | Organizational Chart | | | Week 3 | Body care | | | Week 4 | Body Care Control Methods Be Considered | | | Week 5 | Work Schedule | | | Week 6 | Information given to departments | | | Week 7 | Room Status Report
| | | Week 8 | The remaining missing Jobs | | | Week 9 | I. Midterm Exam | | | Week 10 | Pass Key | | | Week 11 | Forgotten Goods | | | Week 12 | Orientation
| | | Week 13 | Orientation
| | | Week 14 | Motivation
| | | Week 15 | Education Issues
Designing appropriate training needs | | | Week 16 | Final Exam | | | |
| 1 | Kozak, Meryem Akoğlan. 2009; Otel İşletmelerinde Kat Hizmetleri Yönetimi, Detay Yayıncılık, Ankara | | | |
| 1 | Gül, Melike Karagöz. Seymen, Oya Aymetiz. 2011, Detay Yayıncılık, Ankara | | | |
| Method of Assessment | | Type of assessment | Week No | Date | Duration (hours) | Weight (%) | | Mid-term exam | 9 | | 1 | 50 | | End-of-term exam | 16 | | 1 | 50 | | |
| Student Work Load and its Distribution | | Type of work | Duration (hours pw) | No of weeks / Number of activity | Hours in total per term | | Yüz yüze eğitim | 3 | 14 | 42 | | Arasınav için hazırlık | 25 | 1 | 25 | | Arasınav | 1 | 1 | 1 | | Dönem sonu sınavı için hazırlık | 30 | 1 | 30 | | Dönem sonu sınavı | 1 | 1 | 1 | | Total work load | | | 99 |
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