| Course Name | Housekeeping |
| Code | Semester | Theory (hour/week) | Application/Lab (hour/week) | Local Credits | ECTS |
|---|---|---|---|---|---|
| MTOI 102 | Spring | 1 | 2 | 2 | 4 |
| Prerequisites | None | |||||
| Course Language | Turkish | |||||
| Course Type | Required | |||||
| Course Level | Short Cycle | |||||
| Mode of Delivery | - | |||||
| Teaching Methods and Techniques of the Course | ||||||
| Course Coordinator | - | |||||
| Course Lecturer(s) | ||||||
| Assistant(s) | - | |||||
| Course Objectives | The purpose of this course is; to explain the Housekeeping's planning, organization structure, explain the budgeting, and teach daily practices of the department. |
| Learning Outcomes | The students who succeeded in this course;
|
| Course Description | This course contains information about the functions of housekeeping and analysis of the application about the hotel. |
| Related Sustainable Development Goals | |
|
| Core Courses | X |
| Major Area Courses | ||
| Supportive Courses | ||
| Media and Managment Skills Courses | ||
| Transferable Skill Courses |
| Week | Subjects | Required Materials |
| 1 | Introduction, general information about housekeeping department, course and course plan | AKOĞLAN KOZAK Meryem, Kat Hizmetleri Yönetimi, Detay Yayıncılık, 2016, ANKARA, Sayfa 1-9. |
| 2 | Definition and Organization of Housekeeping in Hotel Businesses | AKOĞLAN KOZAK Meryem, Kat Hizmetleri Yönetimi, Detay Yayıncılık, 2016, ANKARA, Sayfa 9-19 . |
| 3 | Room cleaning, preparation of the room for sale, hygiene and sanitation in rooms | AKOĞLAN KOZAK Meryem, Kat Hizmetleri Yönetimi, Detay Yayıncılık, 2016, ANKARA, Sayfa 141-167, 179-201. |
| 4 | Materials and hotel guest amenities used in the rooms | AKOĞLAN KOZAK Meryem, Kat Hizmetleri Yönetimi, Detay Yayıncılık, 2016, ANKARA, Sayfa 111-141. |
| 5 | Planning and personnel work in Housekeeping Management | AKOĞLAN KOZAK Meryem, Kat Hizmetleri Yönetimi, Detay Yayıncılık, 2016, ANKARA, Sayfa 19-59. |
| 6 | Reports used in Housekeeping Department, information flow and relations with other departments | AKOĞLAN KOZAK Meryem, Kat Hizmetleri Yönetimi, Detay Yayıncılık, 2016, ANKARA, Sayfa 59-87. |
| 7 | Control Process in Housekeeping Management | AKOĞLAN KOZAK Meryem, Kat Hizmetleri Yönetimi, Detay Yayıncılık, 2016, ANKARA, Sayfa 87-103. |
| 8 | Midterm Exam | - |
| 9 | Budgeting in Housekeeping Department | AKOĞLAN KOZAK Meryem, Kat Hizmetleri Yönetimi, Detay Yayıncılık, 2016, ANKARA, Sayfa 103-111. |
| 10 | Decoration of Guest Rooms | AKOĞLAN KOZAK Meryem, Kat Hizmetleri Yönetimi, Detay Yayıncılık, 2016, ANKARA, Sayfa 167-179. |
| 11 | Security in Housekeeping Department | AKOĞLAN KOZAK Meryem, Kat Hizmetleri Yönetimi, Detay Yayıncılık, 2016, ANKARA, Sayfa 201-217. |
| 12 | Laundry and Laundry Management | AKOĞLAN KOZAK Meryem, Kat Hizmetleri Yönetimi, Detay Yayıncılık, 2016, ANKARA, Sayfa 217-255. |
| 13 | Performance Measurement and Performance Analysis | AKOĞLAN KOZAK Meryem, Kat Hizmetleri Yönetimi, Detay Yayıncılık, 2016, ANKARA, Sayfa19-39. |
| 14 | Case Studies , K/H Education Film | Course materials |
| 15 | General Evaluation | Course materials |
| 16 | Final Exam |
| Course Notes/Textbooks | AKOĞLAN KOZAK Meryem, Kat Hizmetleri Yönetimi, Detay Yayıncılık, 2016, ANKARA. |
| Suggested Readings/Materials | AYTEMİZ SEYMEN Oya, ERDEM Barış, Konaklama İşletmelerinde Çağdaş Kat Hizmetleri Yönetimi, Detay Yayıncılık, 2014, ANKARA |
| Semester Activities | Number | Weigthing |
| Participation | 16 | 10 |
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques | ||
| Portfolio | ||
| Homework / Assignments | 1 | 20 |
| Presentation / Jury | 1 | 30 |
| Project | ||
| Seminar / Workshop | ||
| Oral Exam | ||
| Midterm | ||
| Final Exam | 1 | 40 |
| Total |
| Weighting of Semester Activities on the Final Grade | 65 | |
| Weighting of End-of-Semester Activities on the Final Grade | 35 | |
| Total |
| Semester Activities | Number | Duration (Hours) | Workload |
|---|---|---|---|
| Course Hours (Including exam week: 16 x total hours) | 16 | 3 | 48 |
| Laboratory / Application Hours (Including exam week: 16 x total hours) | 16 | 1 | |
| Study Hours Out of Class | 15 | 2 | 30 |
| Field Work | |||
| Quizzes / Studio Critiques | |||
| Portfolio | |||
| Homework / Assignments | 1 | 5 | |
| Presentation / Jury | 1 | 5 | |
| Project | |||
| Seminar / Workshop | |||
| Oral Exam | |||
| Midterms | |||
| Final Exams | 1 | 8 | |
| Total | 112 |
| # | Program Competencies/Outcomes | * Contribution Level | ||||
1 | 2 | 3 | 4 | 5 | ||
| 1 | To have knowledge about the theories, concepts, methods and tools that constitute the basis of tourism and hotel management | X | ||||
| 2 | To be able to use the knowledge gained in the field of tourism in the field of application. | X | ||||
| 3 | To be able to act in accordance with social, scientific, cultural, legal and ethical values related to its field. | X | ||||
| 4 | To be able to develop sales marketing strategies of enterprises in tourism sector. | X | ||||
| 5 | To be able to interpret the relationship between the economy of the country and tourism economy. | X | ||||
| 6 | To be able to develop himself/herself socially and academically by following the developments in and out of the field. | X | ||||
| 7 | To be able to follow information about tourism and hotel management and communicate with colleagues by using two foreign language. | X | ||||
| 8 | To have knowledge and skills about kitchen services and techniques, to be able to apply catering and service procedures. | X | ||||
| 9 | To use information and communication technologies together with computer programs at the level required by the field of tourism and hotel management. | X | ||||
| 10 | To be able to provide continuous development by evaluating the acquired knowledge and skills with total quality management approach. | X | ||||
| 11 | To be able to apply the strategies by comprehending front office, housekeeping, food and beverage and human resources, accounting departments located in the hotel business. | X | ||||
| 12 | To be able to plan and organize meetings, congresses, conferences and fairs. | X | ||||
| 13 | To be able to understand the working area of travel agencies and tour operators and perform ticketing, product development and package tour design. | |||||
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
