Nevşehir Hacı Bektaş Veli University Course Catalogue
|
|||||
| Year/Semester of Study | 2 / Fall Semester | ||||
| Level of Course | 1st Cycle Degree Programme | ||||
| Type of Course | Compulsory | ||||
| Department | TOURISM AND HOTEL MANAGEMENT | ||||
| Pre-requisities and Co-requisites | None | ||||
| Mode of Delivery | Face to Face | ||||
| Teaching Period | 14 Weeks | ||||
| Name of Lecturer | GAYE DENİZ (gaye.yuksel@nevsehir.edu.tr) | ||||
| Name of Lecturer(s) | GAYE DENİZ, | ||||
| Language of Instruction | Turkish | ||||
| Work Placement(s) | None | ||||
| Objectives of the Course | |||||
| The main objective of the course, graduate level education in tourism and hospitality management students, housekeeping department, administrative issues, as well as housekeeping manager who needs a conscious about a variety of technical information | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | To be able to explain the managerial issues in housekeeping |
PO-1 To have detailed knowledge about a specific profession related to the field of Tourism and to have comprehensive and systematic knowledge about concepts, theories, principles and facts in close disciplines. To use and interpret this knowledge, theories, models generally in business environment PO-2 To make health, safety and risk assessment regularly on the field of Tourism and gather information for this purpose. To present this information, discussion and analysis to experts and to people off the field. PO-3 To have knowledge about Service Delivery Process and procedures in the field of Tourism. To analyze, plan, practice and control these processes. To restructure and improve Service Delivery Process when necessary. To manage or to convert service processes and work which are complex, unpredictable and require new strategic approaches. PO-6 To have a basic level of knowledge about important issues, alternative solutions and field-specific research methods in the field and relevant fields. To analyze knowledge related to the field concerning topics and issues, to evaluate different options in solving problems with a critical approach, to plan and realize projects and research using appropriate research methods. To present the results in a clear and understandable way, to be unique and autonomous in solving problems in complex and unpredictable situations and to decide himself/herself. PO-8 To recognize and use physical environment equipment, materials and technologies related to the field and to protect by maintaining. PO-9 To manage himself/herself and time and make self-criticism. To perform functions of planning, organization, coordination, direction and control, to manage technical and professional activities or projects in complex and unpredictable situations. PO-10 To work with others or independently effectively. To develop professional knowledge and skills of people working with him/her and evaluate their performance. To manage professional development of individuals or groups working under him/her. PO-11 To communicate effectively interpersonal and intercultural and do group work. To work as a member of the team, take responsibility and manage the team. PO-15 To adhere ethical values related to the field and to have social responsibility. To consider human health, social and natural environment while performing tasks related to the field. PO-16 To have sufficient awareness about privacy and confidentiality of private life of the people service provided and take necessary measures in this respect. To protect fundamental rights and freedoms, to be sensitive to differences between people and cultures, to be tolerant and respectful. To take care of his/her personal care, hygiene, clothing and appearance that is required by the field. |
Examination |
| LO-2 | To be able to perform needed technical information about housekeeping |
PO-1 To have detailed knowledge about a specific profession related to the field of Tourism and to have comprehensive and systematic knowledge about concepts, theories, principles and facts in close disciplines. To use and interpret this knowledge, theories, models generally in business environment PO-3 To have knowledge about Service Delivery Process and procedures in the field of Tourism. To analyze, plan, practice and control these processes. To restructure and improve Service Delivery Process when necessary. To manage or to convert service processes and work which are complex, unpredictable and require new strategic approaches. PO-8 To recognize and use physical environment equipment, materials and technologies related to the field and to protect by maintaining. PO-9 To manage himself/herself and time and make self-criticism. To perform functions of planning, organization, coordination, direction and control, to manage technical and professional activities or projects in complex and unpredictable situations. PO-10 To work with others or independently effectively. To develop professional knowledge and skills of people working with him/her and evaluate their performance. To manage professional development of individuals or groups working under him/her. |
Examination Practice Exam |
| LO-3 | To be able to explain the importance of housekeeping department accommodation establishments |
PO-1 To have detailed knowledge about a specific profession related to the field of Tourism and to have comprehensive and systematic knowledge about concepts, theories, principles and facts in close disciplines. To use and interpret this knowledge, theories, models generally in business environment PO-3 To have knowledge about Service Delivery Process and procedures in the field of Tourism. To analyze, plan, practice and control these processes. To restructure and improve Service Delivery Process when necessary. To manage or to convert service processes and work which are complex, unpredictable and require new strategic approaches. PO-6 To have a basic level of knowledge about important issues, alternative solutions and field-specific research methods in the field and relevant fields. To analyze knowledge related to the field concerning topics and issues, to evaluate different options in solving problems with a critical approach, to plan and realize projects and research using appropriate research methods. To present the results in a clear and understandable way, to be unique and autonomous in solving problems in complex and unpredictable situations and to decide himself/herself. PO-7 To follow changes in internal and external environment of organization in the field, to make rational analysis, interpret, contribute and adapt changes. PO-8 To recognize and use physical environment equipment, materials and technologies related to the field and to protect by maintaining. PO-9 To manage himself/herself and time and make self-criticism. To perform functions of planning, organization, coordination, direction and control, to manage technical and professional activities or projects in complex and unpredictable situations. PO-15 To adhere ethical values related to the field and to have social responsibility. To consider human health, social and natural environment while performing tasks related to the field. |
Examination |
| LO-4 | To be able to adopt and gain practical skills in the different functions of the Housekeeping Department |
PO-1 To have detailed knowledge about a specific profession related to the field of Tourism and to have comprehensive and systematic knowledge about concepts, theories, principles and facts in close disciplines. To use and interpret this knowledge, theories, models generally in business environment PO-3 To have knowledge about Service Delivery Process and procedures in the field of Tourism. To analyze, plan, practice and control these processes. To restructure and improve Service Delivery Process when necessary. To manage or to convert service processes and work which are complex, unpredictable and require new strategic approaches. PO-7 To follow changes in internal and external environment of organization in the field, to make rational analysis, interpret, contribute and adapt changes. PO-8 To recognize and use physical environment equipment, materials and technologies related to the field and to protect by maintaining. PO-10 To work with others or independently effectively. To develop professional knowledge and skills of people working with him/her and evaluate their performance. To manage professional development of individuals or groups working under him/her. PO-11 To communicate effectively interpersonal and intercultural and do group work. To work as a member of the team, take responsibility and manage the team. PO-12 To follow current developments and applications at national and international level related to his/her profession on the field and use in practice in order. To get more responsibility, update the knowledge, skills and competencies with awareness of lifelong learning as a self-learning through personal and professional knowledge, skills and competencies by increasing and continuously improves himself/herself. |
Examination Practice Exam |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
|||
| Course Contents | ||
| Definition and organization of housekeeping department, human resources, planning, information flow, control, budgeting, the materials used in housekeeping department, cleaning, customer room decoration, hygiene, security, laundry facilities management | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Definition and importance of housekeeping Areas of Responsibility Department of Housekeeping Place in the Housekeeping Department, Hotel Housekeeping Organization Organizational Structure Common Characteristics of Housekeeping Department employees Housekeeping personnel must pay attention to behaviors | Lecturing, discussion |
| 2 | Employment of Personnel personnel Selection Employment Start and Orientation motivation Education Education Program Preparation stages | Lecturing, discussion |
| 3 | Business Programs inventory Planning job Descriptions Performance and Efficiency Standards | Lecturing, discussion |
| 4 | Information Flow Between Departments Department Internal Information Flow Computer-Aided Information Flow | Lecturing, discussion |
| 5 | job Control material Control performance Monitoring | Lecturing, discussion |
| 6 | Room Cost Control Housekeeping Services Department, Room Cost Elements inventory Control | Lecturing, discussion |
| 7 | Budgeting of Housekeeping Department Housekeeping Services Department Budget Expense Items Housekeeping Department of Revenue in the Budget Housekeeping Services Department Budget Control | Lecturing, discussion |
| 8 | mid-term exam | |
| 9 | Customer Chambers Used Merchandise cleaning Tools cleaning Supplies | Lecturing, discussion |
| 10 | Types of cleaning Cleaning of various surfaces Customer Chambers Cleaning Important Customer Room Room for disabled customer polishing wall Cleaning Pest Control | Lecturing, discussion |
| 11 | Definition of decoration Factors Affecting Decoration Hotel Chambers personal Hygiene water Hygiene Customer and Personal Hygiene Areas of Usedecoration Points to Ponder Flower Arrangement Flower Care | Lecturing, discussion |
| 12 | Floor Services Work Injuries and Accident Causes Protection of customer goods Room Key / Card System Protection of hotel goods Goods Acceptance of Gifts fire | Lecturing, discussion |
| 13 | Laundry Parts Number of Laundry Washing Inventory Efficiency Laundry Load Analysis of the Machines washing Water Washing Detergents Texture fabric Laundry Operations Laundry Operations Contract Execution Laundry Service Quality | Lecturing, discussion |
| 14 | Application | Application |
| 15 | Application | Application |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | Kat Hizmetleri Yönetimi (2008) Prof.Dr. Meryem Akoğlan Kozak | |
| 2 | Konaklama İşletmelerinde Çağdaş Kat Hizmetleri Yönetimi (2003) Oya Aytemiz Seymen – Melike Karagöz Gül | |
| 3 | Konaklama İşletmelerinde Kat Hizmetleri Yönetimi (2000) Orhan Mesut Sezgin | |
| Required Course instruments and materials | ||
| Textbooks, Epidiascope | ||
| Assessment Methods | |||
| Type of Assessment | Week | Hours | Weight(%) |
| mid-term exam | 8 | 1 | 40 |
| Other assessment methods | |||
| 1.Oral Examination | |||
| 2.Quiz | |||
| 3.Laboratory exam | |||
| 4.Presentation | |||
| 5.Report | |||
| 6.Workshop | |||
| 7.Performance Project | |||
| 8.Term Paper | |||
| 9.Project | |||
| final exam | 16 | 1 | 60 |
| Student Work Load | |||
| Type of Work | Weekly Hours | Number of Weeks | Work Load |
| Weekly Course Hours (Theoretical+Practice) | 3 | 14 | 42 |
| Outside Class | |||
| a) Reading | 5 | 6 | 30 |
| b) Search in internet/Library | 4 | 5 | 20 |
| c) Performance Project | 0 | ||
| d) Prepare a workshop/Presentation/Report | 0 | ||
| e) Term paper/Project | 0 | ||
| Oral Examination | 0 | ||
| Quiz | 0 | ||
| Laboratory exam | 0 | ||
| Own study for mid-term exam | 5 | 4 | 20 |
| mid-term exam | 1 | 1 | 1 |
| Own study for final exam | 6 | 6 | 36 |
| final exam | 1 | 1 | 1 |
| 0 | |||
| 0 | |||
| Total work load; | 150 | ||