HOSP 158 Hotel Housekeeping

This course provides students with practical skills and knowledge for effective management of the housekeeping department in the hotel industry. The focus of this course is to create learning situations that allow students to use knowledge and methods by performing assigned tasks that will develop skills and competencies to supervise a housekeeping department. Participation in actual housekeeping with instruction and supervision is emphasized with hands-on training during an off-site Practicum.

Credits

2 Credits

HOSP 158Hotel Housekeeping

Please note: This is not a course syllabus. A course syllabus is unique to a particular section of a course by instructor. This curriculum guide provides general information about a course.

I. General Information

Department

Business

II. Course Specification

Course Type

Program Requirement

Credit Hours Narrative

2 Credits

Semester Contact Hours Lecture

30

Semester Contact Hours Lab

4

Grading Method

Letter grade

Repeatable

N

III. Catalog Course Description

This course provides students with practical skills and knowledge for effective management of the housekeeping department in the hotel industry. The focus of this course is to create learning situations that allow students to use knowledge and methods by performing assigned tasks that will develop skills and competencies to supervise a housekeeping department. Participation in actual housekeeping with instruction and supervision is emphasized with hands-on training during an off-site Practicum.

IV. Student Learning Outcomes

Upon completion of this course, a student will be able to:

Classify hotels according to the level of services provided. B. Explain the responsibilities of hotel management and the major divisions and departments of a hotel. C. Discuss relations between housekeeping, front office, maintenance, security and food and beverage. D. Explain why it is important for hospitality properties to adopt environmentally friendly policies, and list "green" strategies and organizations that can help hospitality properties be good stewards of the environment. E. Identify the executive housekeeper’s responsibilities in relation to the budget planning process. F. Demonstrate methods of training, scheduling and motivating employees. G. Identify the challenges to inventory control for linens in a housekeeping operation. H. Explain how immigration reform affects the hospitality industry. I. Describe effective staffing and scheduling practices for on premise laundry operations. J. Identify and discuss ADA requirements of the guest room. K. Discuss important industry related pest elements, hazards, mold, mildew and viruses. L. Explain how OSHA regulations apply to hotel operations.

V. Topical Outline (Course Content)

A. Hotel classification levels B. Job criteria in the housekeeping department C. Purchasing, ordering, par levels and storage of amenities and equipment D. Complete a housekeeping inspection form E. Cleaning processes in guest rooms and public areas F. Use of technology G. Safety and security H. Controlling expenses

VI. Delivery Methodologies

Required Assignments

Chapter homework and case studies with each chapter 1-14 4 hour job shadow practicum

Required Exams

Chapter tests Final exam with certification from the American Hotel and Lodging Association Completed room inspection Completed job shadow booklet

Required Text

Managing Housekeeping Operations. Hitshke and Frye. Revised 3rd edition

Specific Course Activity Assignment or Assessment Requirements

Chapter homework and case studies with each chapter 1-14 4 hour job shadow practicum Chapter tests Final exam with certification from the American Hotel and Lodging Association Completed room inspection Completed job shadow booklet