| SUBJECT CODE |
: DHM 338 |
| SUBJECT NAME |
: HOUSEKEEPING MANAGEMENT |
| SEMESTER |
: 2 |
| CREDIT HOURS |
: 5 |
| SCHOOL |
: School of Hospitality and Tourism Management |
| COURSE |
: Diploma / Diploma in Hospitality Management |
OBJECTIVES
To
provide important general and technical information, pertaining to the
housekeeping department. This subject gives an opportunity for students
to specialise in yet another department in the hotel industry providing
them with more options in the job market.
LEARNING OUTCOME
Week 1
Describe the role and importance of housekeeping in hotel operations.
Explain the role and function of the organisation chart.
Define the major divisions and departments in a hotel.
Week 2
Describe the importance of effective communication between housekeeping and front office.
Explain the functions of the housekeeping room status report.
Identify the importance of effective communication between housekeeping and the engineering division.
Week 3
Identify the typical cleaning responsibilities of the housekeeping department.
Identify the planning activities in the housekeeping department.
Distinguish between job lists, job breakdowns and job descriptions.
Define the seven basic management functions.
Week 4
Identify the sources of labour from non-traditional labour market.
Describe the major employment benefits the department can offer to attract employees.
Distinguish between internal and external recruiting methods.
Explain the procedures used to conduct skills training in housekeeping.
Week 5
Distinguish between fixed and variable staff positions in housekeeping.
Explain the steps involved in developing a staffing guide.
Describe alternative scheduling techniques.
Identify techniques for motivating housekeeping employees.
Week 6
Differentiate between recycled and non-recycled inventories and establish par levels for both.
Explain the importance of taking physical inventories.
Explain the function of inventory cards.
Explain the use of a perpetual inventory system
Week 7
Identify the housekeepers responsibility in relation to the budget process.
Distinguish between operating and capital budgets.
Explain how to use the operating budget to monitor expenses.
Distinguish between operating budgets and income statements.
Week 8
Identify line items on a rooms division income statement.
Estimate expenses in the housekeeping department.
Identify methods of controlling expenses in the housekeeping department.
Identify factors that affect the choice between contract and in house cleaning.
Week 9
Identify safety procedures that relate to common everyday tasks.
Describe the steps involved in job safety analysis.
Identify common cleaning chemicals used in housekeeping operations.
Week 10
Explain how OSHA regulations apply to hotel operations.
Describe how the housekeeping department complies with the HazComm standard.
Identify housekeepings security responsibilities.
Describe the hotels responsibilities in relation to emergencies.
Week 11
List factors to consider when planning the OPL (on-premises laundry)
Outline the steps in the flow of linen through the OPL.
Identify the various types of machines and equipment used in the laundry.
Describe effective staffing and scheduling practices for the OPL.
Week 12
Identify procedures to be followed when preparing to clean guestrooms.
Explain how to assign rooms for cleaning.
Describe procedures typically followed by room attendants when cleaning guestrooms.
Week 13
Explain the function of a guestroom inspection programme.
Distinguish routine guestroom cleaning from deep cleaning functions.
Identify procedures to be followed in night turndown service.
Week 14
Identify housekeepings responsibilities in the front-of-the house areas in the hotel.
Describe cleaning responsibilities of housekeeping in relation to food and beverage areas.
Describe cleaning responsibilities of housekeeping in other functional areas of the hotel.
Week 15
Identify flammability and acoustic considerations important to selection of ceilings, walls, furniture and fixtures
Describe critical characteristics of ceiling surfaces and wall coverings.
Identify appropriate cleaning procedures for different types of window coverings.
Describe care considerations for different types of furniture and fixtures.
Week 16
Identify major types of bed spring and mattress construction.
Describe selection and care considerations for mattresses.
Identify types and sizes of linen used in hotel operations.
Describe general care considerations and linen recycling techniques.
Week 17
Describe characteristics of fabric materials commonly used for hotel linen.
Identify fabric construction and finishing techniques used in manufacturing linen.
Outline factors to consider when selecting uniforms.
Week 18
Identify factors of carpet construction that affect the durability, texture retention, and serviceability of a carpet.
Distinguish between tufted and woven carpets.
Identify solutions to carpet problems.
Describe routine and preventive maintenance procedure for carpets.
Week 19
Identify carpet and floor care functions of machines and equipment.
Describe common carpet cleaning methods.
Identify different floor surfaces and describe cleaning methods for each.
SYNOPSIS
This
subject provides information pertaining to the role of the housekeeping
department in hospitality operations. It identifies housekeepings
place in the overall organisation. The subject emphasises the
importance of quality housekeeping staff along with the various
challenges and management responsibilities facing the executive
housekeeper. In addition, the last few chapters detail the different
housekeeping tasks necessary for efficient operations in housekeeping.
Semester & Subjects
Calendar & Timetable
Video Seminars
