HOST 120 - Housekeeping Operations

3 Credits

This course offers an overview of the housekeeping department including best practices for effective housekeeping operations. An emphasis is placed on staffing, productivity, room inspections, quality control, physical capabilities, proper cleaning methods, safety and health, environmental concerns, cost control, and standards.

Fees

Quarters Typically Offered

Fall Day, Online

Designed to Serve Hospitality and Tourism Management students and all College students.
Active Date 2011-08-08

Grading Basis Decimal Grade
Class Limit 28
Shared Learning Environment Yes
Contact Hours: Lecture 33 Lab 0 Field Studies 0 Clinical 0 Independent Studies 0
Total Contact Hours 33
Degree Distributions:
ProfTech Course Yes
Restricted Elective Yes
Course Outline
Learners completing this course will: 1) Understand systematic cleaning methods including safety (e.g. OSHA), speed, economy, and thoroughness in cleaning every area of the hotel; 2) Comprehend the impact and role of housekeeping on guest satisfaction; 3) Be able to complete a room inspection from both an operational and supervisory level; 4) Explain laundry operations including how equipment, chemicals, and staff are used in such oeprations; 5) Create a schedule based on necessary staffing levels depending on occupancy, check-ins and check-outs, and hotel type; 6) Design par levels for hotel brands and types.

Student Learning Outcomes
Learners will demonstrate systematic cleaning methods including safety (e.g. OSHA).

Learners will comprehend the impact and role of housekeeping on guest satisfaction.

Learners will be able to complete a room inspection from both an operational and supervisory level.

Learners will explain laundry operations including how equipment, chemicals, and staff are used in such operations.

Learners will create a schedule based on necessary staffing levels depending on occupancy, check-ins and check-outs, and hotel type.

Learners will design par levels for hotel brands and types.