Nevşehir Hacı Bektaş Veli University Course Catalogue
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| Year/Semester of Study | 2 / Spring Semester | ||||
| Level of Course | 1st Cycle Degree Programme | ||||
| Type of Course | Compulsory | ||||
| Department | TOURISM 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) | |||||
| 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 Have an understanding of structure of tourism industry and how it functions and its significance for development of the country. PO-2 Have a comprehensive and systematic understanding of concepts, principles, theories and facts related to tourism management and similar disciplines. PO-3 Demonstrate reading, listening, speaking and writing skills in English at least at the level of B2 of European Language Portfolio. PO-6 Describe, synthesize, interpret, analyze and evaluate information and data relevant to a professional context. PO-8 Understand both professional and social ethical values, evaluate them critically and behave in an appropriate manner. PO-9 Demonstrate effective use of both basic and professional information and communication technologies and software. PO-10 Have an understanding of concepts, principles, theories and facts within the contexts of business, economics, management, and marketing. PO-11 Understand and apply management theories and practices in order to effectively run a hospitality and tourism operation. PO-15 Demonstrate professionalism in dress, grooming, personal hygiene, and appearance that reflect standards expected of hospitality and tourism industry professionals. PO-16 Identify, use and care the physical environment, tools, equipments and technologies related to the field of tourism management. |
Examination |
| LO-2 | To be able to perform needed technical information about housekeeping |
PO-1 Have an understanding of structure of tourism industry and how it functions and its significance for development of the country. PO-3 Demonstrate reading, listening, speaking and writing skills in English at least at the level of B2 of European Language Portfolio. PO-8 Understand both professional and social ethical values, evaluate them critically and behave in an appropriate manner. PO-9 Demonstrate effective use of both basic and professional information and communication technologies and software. PO-10 Have an understanding of concepts, principles, theories and facts within the contexts of business, economics, management, and marketing. |
Examination Practice Exam |
| LO-3 | To be able to explain the importance of housekeeping department accommodation establishments |
PO-1 Have an understanding of structure of tourism industry and how it functions and its significance for development of the country. PO-3 Demonstrate reading, listening, speaking and writing skills in English at least at the level of B2 of European Language Portfolio. PO-6 Describe, synthesize, interpret, analyze and evaluate information and data relevant to a professional context. PO-7 Apply knowledge to the solution of familiar and unfamiliar problems. PO-8 Understand both professional and social ethical values, evaluate them critically and behave in an appropriate manner. PO-9 Demonstrate effective use of both basic and professional information and communication technologies and software. PO-11 Understand and apply management theories and practices in order to effectively run a hospitality and tourism operation. PO-17 Recognize and understand different cultures and communicate with them. |
Examination |
| LO-4 | To be able to adopt and gain practical skills in the different functions of the Housekeeping Department |
PO-1 Have an understanding of structure of tourism industry and how it functions and its significance for development of the country. PO-3 Demonstrate reading, listening, speaking and writing skills in English at least at the level of B2 of European Language Portfolio. PO-7 Apply knowledge to the solution of familiar and unfamiliar problems. PO-8 Understand both professional and social ethical values, evaluate them critically and behave in an appropriate manner. PO-10 Have an understanding of concepts, principles, theories and facts within the contexts of business, economics, management, and marketing. PO-11 Understand and apply management theories and practices in order to effectively run a hospitality and tourism operation. PO-12 Understand and apply national and international laws, regulations and professional standards related to tourism industry and tourism management. PO-13 Work effectively both independently and with others. PO-14 Improve themselves gradually both professionally and personally, take responsibility for learning independently and demonstrate that. PO-15 Demonstrate professionalism in dress, grooming, personal hygiene, and appearance that reflect standards expected of hospitality and tourism industry professionals. PO-16 Identify, use and care the physical environment, tools, equipments and technologies related to the field of tourism management. PO-17 Recognize and understand different cultures and communicate with them. PO-20 Understand the service delivery process in tourism enterprises and apply that in a way to ensure guest satisfaction. |
Examination Practice Exam |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| 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 Method Question-Answer Discussion Method Brain-storming |
| 2 | Employment of Personnel personnel Selection Employment Start and Orientation motivation Education Education Program Preparation stages | Lecturing Method Question-Answer Discussion Method Brain-storming |
| 3 | Business Programs inventory Planning job Descriptions Performance and Efficiency Standards | Lecturing Method Question-Answer Discussion Method Brain-storming |
| 4 | Information Flow Between Departments Department Internal Information Flow Computer-Aided Information Flow | Lecturing Method Question-Answer Discussion Method Brain-storming |
| 5 | job Control material Control performance Monitoring | Lecturing Method Question-Answer Discussion Method Brain-storming |
| 6 | Room Cost Control Housekeeping Services Department, Room Cost Elements inventory Control | Lecturing Method Question-Answer Discussion Method Brain-storming |
| 7 | Budgeting of Housekeeping Department Housekeeping Services Department Budget Expense Items Housekeeping Department of Revenue in the Budget Housekeeping Services Department Budget Control | Lecturing Method Question-Answer Discussion Method Brain-storming |
| 8 | mid-term exam | |
| 9 | Customer Chambers Used Merchandise cleaning Tools cleaning Supplies | Lecturing Method Question-Answer Discussion Method Brain-storming |
| 10 | Types of cleaning Cleaning of various surfaces Customer Chambers Cleaning Important Customer Room Room for disabled customer polishing wall Cleaning Pest Control | Lecturing Method Question-Answer Discussion Method Brain-storming |
| 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 Method Question-Answer Discussion Method Brain-storming |
| 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 Method Question-Answer Discussion Method Brain-storming |
| 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 | Team work Question-Answer |
| 14 | Application | Application |
| 15 | Application | Application |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | Akoğlan Kozak, M. (2011). Otel İşletmelerinde Kat Hizmetleri Yönetimi. Ankara: Detay Yayıncılık. | |
| 2 | Seymen, O. A., Erdem, B., & Gül, M. K. (2011). Konaklama işletmelerinde çağdaş kat hizmetleri yönetimi:(örnek kat hizmetleri otomasyon modül). Detay yayınları. | |
| 3 | Sezgin, O. M. (2000). Konaklama İşletmelerinde Kat Hizmetleri Yönetimi. Ankara: Gazi Kitapevi. | |
| 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 | 3 | 6 | 18 |
| b) Search in internet/Library | 2 | 6 | 12 |
| 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 | 4 | 4 | 16 |
| mid-term exam | 1 | 1 | 1 |
| Own study for final exam | 5 | 6 | 30 |
| final exam | 1 | 1 | 1 |
| 0 | |||
| 0 | |||
| Total work load; | 120 | ||