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HTM338 |
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Course Description: Housekeeping Management course presents a systematic approach to managing housekeeping operations and provides a thorough overview, from the big picture of maintaining a quality staff, planning, and organizing, to the technical details of cleaning each area of a hospitality facility. Evaluation: The student must complete twelve basic, self-scoring review quizzes, four progress test, and a comprehensive final examination. Learning Resource: Housekeeping Management, Second Edition, Margaret M. Kappa, CHHE, Aleta Nitschke, CHA, Patricia B. Schappert, CHHE Learning Objectives: At the completion of this course, students should be able to: 1. Describe the role of the housekeeping department in hotel operations, and explain the importance of effective communication between housekeeping, the front office, and the engineering and maintenance 2. Identify typical cleaning responsibilities of the housekeeping department, and explain how area inventory lists, frequency schedules, performance standards, and productivity standards are used to plan and organize the housekeeping department. 3. Apply techniques to develop and improve human resources skills in recruiting, skills training, scheduling, and motivating. Techniques addressed include identifying sources of labour from non-traditional labour markets, implementing the four-step training method, developing a staffing guide, and motivating the housekeeping staff. 4. Manage inventories of recycled and non-recycled items. Techniques addressed include establishing pars for different types of inventories, taking physical inventory, and implementing effective inventory control procedures. 5. Control expenses in the housekeeping department by using the operating budget as a control tool, tracking expenses on the basis of a budgeted cost-per-occupied-room, and implementing efficient purchasing practices. 6. Explain the safety and security needs of hospitality operations, how safety and security issues affect housekeeping personnel, and know how to develop a hazard communication program for the housekeeping department of a hospitality operation. 7. Understand the managerial skills necessary to efficiently operate an on-premises laundry. Skills addressed include planning the physical layout of the laundry operation, developing procedures for laundering different fabrics, laundering process, operating typical machines and equipment used in laundry operations. 8. Develop procedures to ensure efficient and cost-effective use of labour and supplies in relation to guestroom cleaning. 9. Develop procedures for public area and other types of cleaning. 10. Develop selection criteria for ceiling surfaces, wall coverings, furniture, and fixtures, as well as cleaning procedures and general care guidelines. 11. Develop selection criteria for beds, linens, and uniforms. 12. Understand the basics of carpet and floor construction, the types of equipment used in carpet and floor care, and typical carpet and floor cleaning methods. |
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information on PDIT programs, please complete our information request form. View Fees and Print Registration Form Students from the US & Other Countries View Fees and Print Registration Form Students Residing in Canada. Return To HOSPITALITY TRAINING & MANAGEMENT Home Page! Last Updated December 31, 2005 |
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