Maui Community College
Course Outline
1. Alpha
HOST Number
150
Course Title
Housekeeping Operations
Credits
3
Department
Business/Hospitality
Date of Outline
9/15/09 Effective Date 08/01/10
2. Course Description:
Author Lorelle Peros
5-year Review Date Fall 2015
Studies the practical application of professional housekeeping operations
including the functions of management, interdepartmental relationships,
and preventive maintenance practices required to assure quality service.
Cross-list
Contact Hours/Type
3. Pre-requisites
3
HOST 101 (or current), and ENG 19 with C grade or better or placement at
least ENG 22; or consent.
Pre-requisite may be waived by consent
Co-requisites
AS Program
AAS Program
BAS Program
no
N/A
Recommended Preparation
4. Function/Designation
yes
BUSN 121
AA LE - Elective
Category
Category
Category
Developmental/Remedial
Additional Category
List Additional Programs and Category:
List Additional Programs and Category:
List Additional Programs and Category:
Other/Additional: Explain:
See Curriculum Action Request (CAR) form for the college-wide general education student learning
outcomes (SLOs) and/or the program learning outcomes (PLOs) this course supports.
______________________________________________________
______________________
Chancellor
Approval Date
Revised 6/28/2016
Course Outline, page 1
2
This course outline is standardized and/or the result of a community college or system-wide agreement.
Responsible committee: HOST Program Coordinating Council
5. Student Learning Outcomes (SLOs): List one to four inclusive SLOs.
For assessment, link these to #7 Recommended Course Content, and #9 Recommended Course
Requirements & Evaluation. Use roman numerals (I., II., III.) to designate SLOs
On successful completion of this course, students will be able to:
I. Explain the framework and functions of housekeeping and the inter-relationship with other
departments to improve performance.
II. Describe the skills needed to clean and service guestrooms, front and back of house, and supporting
services to improve performance of housekeeping duties.
III. Exhibit the personal traits that are necessary to enhance performance in the housekeeping
department.
IV.
6. Competencies/Concepts/Issues/Skills
For assessment, link these to #7 Recommended Course Content, and #9 Recommended Course
Requirements & Evaluation. Use lower case letters (a., b.…zz. )to designate competencies/skills/issues
On successful completion of this course, students will be able to:
a. Describe and explain the organizational structure of the Housekeeping Department.
b. Describe the functions and role of each classification in the Housekeeping organizational chart.
c. Explain the challenges associated with recruiting housekeeping personnel.
d. Discuss the supervisory responsibilities in relation to training, motivating, retention, and
communicating in a diverse workforce.
e. Demonstrate basic skills in the use of Word, Excel, PowerPoint and web-based research.
f. Calculate staffing requirements and describe how the housekeeping budget is computed and executed.
g. Define standard front office, housekeeping and building maintenance terminology.
h. Identify the government agencies and regulations pertaining to housekeeping practices.
i. Evaluate the process of product and vendor selection.
j. Create and demonstrate a housekeeping standard operating procedure.
k. Summarize the steps and importance of quality assurance inspections.
l. Discuss the practices of safety and security as they relate to housekeeping practices.
m. Describe the functions of commonly used housekeeping equipment.
n. Explain how to manage inventories.
o. Describe the functions of an on-premise laundry, uniform, and linen management operation.
p. Role play interview skills prior to contacting an employer.
q. Interview an industry professional on job requirements in the housekeeping field.
r. Display positive behavioral traits.
s. Practice appropriate dress and personal hygiene.
t. Demonstrate appropriate responses to guest complaints.
u. Demonstrate giving and receiving clear communications.
7. Suggested Course Content and Approximate Time Spent on Each Topic
Linked to #5. Student Learning Outcomes and # 6 Competencies/Skills/Issues
Revised 6/28/2016
course outline
3
1 class session
Introduction (I, II, III), (a-u)
Icebreaker/get acquainted activity
Introduction to the course syllabus including a discussion of course
materials, assignments, projects and site visitations
1 - 2 weeks
Role of Housekeeping in Hospitality Operations (I, II), (a, b, c, e, g, h, i, q, r, s, u)
Role of front and back of house
Role of Housekeeping in relation to hotel operations
Housekeeping, Front Office, and Engineering terminology
Framework of Housekeeping department and administration
2-3 weeks
Housekeeping Human Resources (I, II, III), (a, b, c, d, e, f, p, q, r, s, t, u)
Tasks and responsibilities of housekeeping staff
Guestroom service standards
Task lists, job descriptions
Recruiting, training, motivating, retaining staff
Supervising a diverse workforce
Handling difficult situations
Team building
Communicating clearly
Grooming, personal hygiene, positive behaviors
1 - 2 weeks
Managing Inventories (I), (e, m, n, o)
Par levels
Linen, Uniforms, Guest Loan items
Machines & Equipment
Cleaning supplies and chemicals
1 - 2 weeks
Guestroom Cleaning (I, II), (b, e, h, j, k, l, m)
Cleaning tasks
Guestroom cleaning procedures
Beds and bedding
Quality assurance and inspections
2 - 3 weeks
Controlling Expenses (I), (e, f, i, n)
Staffing
Managing inventories
The budget process
Environmental and Energy Management
1 - 2 weeks
Safety & Security (I), (e, h, l)
Government agencies
Regulations and compliance
OSHA regulations
1 - 2 weeks
Managing an On-Premises Laundry (I), (n, o)
Machines & equipment
Valet
Revised 6/28/2016
course outline
4
Staffing Considerations
Laundry & linen
Outsourcing
1 - 2 weeks
Public Areas Cleaning (I, II), (b, h, j, k, l, m)
1 - 2 weeks
Specialized cleaning (I, II), (b, j, k, l, m)
Ceilings, walls, furniture, and fixtures
Beds, linens, and uniforms
Carpets and floors
Tubs, toilets, vanities
8. Text and Materials, Reference Materials, and Auxiliary Materials
Appropriate text(s) and materials will be chosen at the time the course is offered from those currently
available in the field. Examples include: Nitschke, A. and Frye, W. Managing Housekeeping
Operations. American Hotel & Lodging Association.
Appropriate reference materials will be chosen at the time the course is offered from those currently
available in the field. Examples include: Newspapers, magazines, internet resources.
Appropriate auxiliary materials will be chosen at the time the course is offered from those currently
available in the field. Examples include:
9. Suggested Course Requirements and Evaluation
Linked to #5. Student Learning Outcomes (SLOs) and #6 Competencies/Skills/Issues
Specific course requirements are at the discretion of the instructor at the time the course is being offered.
Suggested requirements might include, but are not limited to:
Attendance and Participation (I, II, III, a, b, c, d, f, g, h, i, j, k, l, m, n, o, p) 0 – 5%
Homework Assignments (I, II, a, b, c, d, e, f, g, h, i, j, k, l, m, n, o)
10 – 30%
Quizzes (I, II, a, b, c, d, f, g, h, l, m, n, o)
0 – 5%
Tests and Exams (I, II, a, b, c, d, e, f, g, h, i, j, k, l, m, n, o)
20 – 40%
Presentations, Demonstrations, Group Work, Exercises, and Projects
(I, II, III, a - u)
30 – 50%
10. Methods of Instruction
Instructional methods will vary considerably by instructor. Specific methods are at the discretion of the
instructor teaching the course and might include, but are not limited to:
a.
b.
c.
d.
e.
f.
g.
h.
lecture, class discussions, group activities, computer simulations, demonstrations;
quizzes and other tests with feedback and discussion;
oral reports and other student presentations;
problem solving and case studies;
projects, on-site classes, site visitations;
powerpoint presentation, videos, dvds;
industry guest speakers;
homework assignments such as: reading, or watching, and writing summaries and reactions
to current lodging industry issues in the media including newspapers, video, magazines,
Revised 6/28/2016
course outline
5
i.
j.
k.
l.
m.
n.
o.
p.
journals, lectures, web-based materials, and other sources;
reading text and reference materials, and answering discussion questions;
researching current lodging industry issues and problems;
web-based assignments and activities;
reflective journals;
group or individual research projects with reports or poster presentations;
study logs and study groups;
service-learning, community service, and/or civic engagement projects; and
other contemporary learning techniques (such as project-based learning, laboratory sessions,
internships, etc.)
11. Assessment of Intended Student Learning Outcomes Standards Grid attached
12. Additional Information:
Revised 6/28/2016
course outline