UCC/UGC/ECCC
Proposal for Course Change
FAST TRACK
(Select if this will be a fast track item. Refer to UCC or UGC Fast Track Policy
for eligibility)
If the changes included in this proposal are significant, attach copies of original and proposed
syllabi in approved university format.
1. Course subject and number: HA 250
2. Units:
See upper and lower division undergraduate course definitions.
3. College:
The W.A. Franke College of
Business
5. Current Student Learning Outcomes of the
course.










Understand the structure of housekeeping
and engineering departments
Staff and schedule the housekeeping
workforce in a large lodging property
Learn how to maximize personnel
productivity in housekeeping operations
Control expenses in the housekeeping
department and manage inventories
Apply operational procedures in
housekeeping and engineering situations
Acquire practical knowledge on the topic of
risk management in property management
Learn in-depth procedures for cleaning and
sanitation functions
Learn budgets and cost controls
Learn on procedures relative to property
maintenance, water and wastewater,
electrical systems and HVAC.
Discuss and apply principles of
environmental sustainability and green
operations in the hospitality industry.
Effective Fall 2012
4. Academic Unit:
3
Hotel and Restaurant
Management
Show the proposed changes in this column (if
applicable). Bold the proposed changes in this
column to differentiate from what is not changing,
and Bold with strikethrough what is being deleted.
(Resources & Examples for Developing Course
Learning Outcomes)










Understand the structure of housekeeping
and engineering departments
Staff and schedule the housekeeping
workforce in a large lodging property
Learn how to maximize personnel
productivity in housekeeping operations
Control expenses in the housekeeping
department and manage inventories
Apply operational procedures in
housekeeping and engineering situations
Acquire practical knowledge on the topic of
risk management in property management
Learn in-depth procedures for cleaning and
sanitation functions
Learn budgets and cost controls
Learn on procedures relative to property
maintenance, water and wastewater,
electrical systems and HVAC.
Discuss and apply principles of
environmental sustainability and green
operations in the hospitality industry.
A. The student will be able to describe the
organizational structure of the
housekeeping and engineering
departments
B. The student will be able to recognize the
importance of interdepartmental
communication and will be able to explain
the purpose of building a task force for
shared responsibilities within management
C. The student will be able to explain the
process used to determine the number of
staff needed to run the
housekeeping/laundry department of a
large lodging property
D. The student will be able to demonstrate the
process of scheduling the housekeeping
workforce in a large lodging property
E. The student will be able to describe and
perform a cost analysis of the
housekeeping operational budget
F. The student will learn the process of
inventory control and be able to discuss
the importance in relationship to
controlling expenses in the
housekeeping/laundry department
G. The student will illustrate operational
procedures in housekeeping and
engineering situations
H. The student will be able to explain the
importance of risk management in the
realm of facilities management
I. The student will be able to discuss the
importance of ADA legislation as related to
retrofitting and/or designing guestrooms
and other areas of a lodging property
J. The student will be able to describe
procedures for cleaning and sanitation
functions performed by housekeepers
K. The student will be able to describe OSHA’s
Hazard Communication Standard and
explain the use and importance of material
safety data sheets
L. The student will be able to identify
procedures relative to property
maintenance, water and wastewater,
electrical systems and HVAC.
M. The student will be able to identify life
safety and security issues in the hospitality
industry
N. The student will be able to discuss and
Effective Fall 2012
describe principles of environmental
sustainability and green operations in the
hospitality industry.
6. Current title, description and units. Cut and
paste, in its entirety, from the current on-line
academic catalog*
http://catalog.nau.edu/Catalog/.
Show the proposed changes in this column
Bold the proposed changes in this column to
differentiate from what is not changing, and
Bold with strikethrough what is being deleted.
HA 250 INTRODUCTION TO PROPERTY
MANAGEMENT (3)
HA 250 INTRODUCTION TO PROPERTY
FACILITIES AND SUSTAINABILITY
MANAGEMENT FOR HOTELS (3)
Description: Introduces professional
housekeeping and its administration,
maintenance of physical plant, and employee
supervision. Letter grade only.
Units: 3
Prerequisite or Corequisite: HA 100 or
International Exchange Student Group
Description: Introduces professional
housekeeping and its to administration duties
maintenance of physical plant, and
employee supervision, maintenance of
physical plant including environmental
and sustainable practices in both
housekeeping and engineering. Letter
grade only.
Units: 3
Prerequisite or Corequisite: HA 100 or
International Exchange Student Group
*if there has been a previously approved UCC/UGC/ECCC change since the last catalog year, please copy the approved
text from the proposal form into this field.
7. Justification for course change.
In line with NAU’s focus on sustainability as well as the increased efforts of the Hospitality
Industry to incorporate sustainable practices within the industry, there is a need to educate
the future leaders of our industry. The ability to manage a sustainable business begins with
the awareness of environmental issues surrounding one of the largest departments in a hotel:
housekeeping.
The addition of an engineering component gives the student the knowledge of what is
involved in how various engineering-related systems work. Buildings and land are the two
largest assets on the balance sheets of a hospitality business. The financial obligations for
energy and utilities are significant. Managers must understand how to measure and control
various physical-plant factors affecting profitability and guest experiences.
8. Effective BEGINNING of what term and year?
Fall 2014
See effective dates calendar.
IN THE FOLLOWING SECTION, COMPLETE ONLY WHAT IS CHANGING
CURRENT
Effective Fall 2012
PROPOSED
Current course subject and number:
Proposed course subject and number:
Current number of units:
Proposed number of units:
Current short course title:
Proposed short course title (max 30 characters):
INTRO TO PROPERTY MANAGEMENT
FACLTS & SUSTNBLTY MGMT HOTELS
Current long course title:
Proposed long course title (max 100 characters):
INTRODUCTION TO PROPERTY
MANAGEMENT
FACILITIES AND SUSTAINABILITY
MANAGEMENT FOR HOTELS
Current grading option:
letter grade
pass/fail
or both
Current repeat for additional units:
Proposed grading option:
letter grade
pass/fail
or both
Proposed repeat for additional units:
Current max number of units:
Proposed max number of units:
Current prerequisite:
Proposed prerequisite (include rationale in the
justification):
Current co-requisite:
Proposed co-requisite (include rationale in the
justification):
Current co-convene with:
Proposed co-convene with:
Current cross list with:
Proposed cross list with:
9. Is this course in any plan (major, minor, or certificate) or sub plan (emphasis)?
Yes
No
If yes, describe the impact and include a letter of response from each impacted academic unit.
Hotel and Restaurant Management BS, International Hospitality Management BS
10. Is there a related plan or sub plan change proposal being submitted?
If no, explain.
This proposed change will not require any related plan changes.
Yes
11. Does this course include combined lecture and lab components?
Yes
If yes, include the units specific to each component in the course description above.
No
No
Answer 12-15 for UCC/ECCC only:
12. Is this course an approved Liberal Studies or Diversity course?
If yes, select all that apply.
Liberal Studies
Diversity
Both
13. Do you want to remove the Liberal Studies or Diversity designation?
If yes, select all that apply.
Liberal Studies
Diversity
Both
14. Is this course listed in the Course Equivalency Guide?
Effective Fall 2012
Yes
No
Yes
No
Yes
No
15. Is this course a Shared Unique Numbering (SUN) course?
Yes
FLAGSTAFF MOUNTAIN CAMPUS
Scott Galland
Reviewed by Curriculum Process Associate
2/5/2014
Date
Approvals:
Department Chair/Unit Head (if appropriate)
Date
Chair of college curriculum committee
Date
Dean of college
Date
For Committee use only:
UCC/UGC Approval
Date
Approved as submitted:
Yes
No
Approved as modified:
Yes
No
EXTENDED CAMPUSES
Reviewed by Curriculum Process Associate
Date
Approvals:
Academic Unit Head
Date
Division Curriculum Committee (Yuma, Yavapai, or Personalized Learning)
Date
Division Administrator in Extended Campuses (Yuma, Yavapai, or Personalized
Date
Effective Fall 2012
No
Learning)
Faculty Chair of Extended Campuses Curriculum Committee (Yuma, Yavapai, or
Personalized Learning)
Date
Chief Academic Officer; Extended Campuses (or Designee)
Date
Approved as submitted:
Yes
No
Approved as modified:
Yes
No
Effective Fall 2012
CURRENT MASTER SYLLABUS
Approved by the ______________area on ______________
Accepted by the curriculum committee on _____________
MASTER SYLLABUS
HA 250 Introduction to Property Management (3 units)
I.
Catalog Description:
Introduces professional housekeeping and its administration, maintenance of physical plant, and
employee supervision. Letter grade only. Course fee required.
II. Prerequisites:
Courses: Prerequisite or Corequisite: HA 100 or International Exchange Student Group
III.
A.
B.
C.
D.
E.
F.
G.
H.
I.
Course Learning Goals: Upon completion of the course students will be able to:
Understand the structure of housekeeping and engineering departments
Staff and schedule the housekeeping workforce in a large lodging property
Learn how to maximize personnel productivity in housekeeping operations
Control expenses in the housekeeping department and manage inventories
Apply operational procedures in housekeeping and engineering situations
Acquire practical knowledge on the topic of risk management in property management
Learn in-depth procedures for cleaning and sanitation functions
Learn budgets and cost controls
Learn on procedures relative to property maintenance, water and wastewater, electrical systems
and HVAC.
J. Discuss and apply principles of environmental sustainability and green operations in the
hospitality industry.
IV. Course Materials:
 Housekeeping Management, by Matt A. Casado. John Wiley & Sons, New York, N.Y. ISBN 0-471
25189-5.
 Professor’s Course Package
V.







Teaching Methods:
Class lecture with a large in-class practical case-study requirements
In-class discussion of 15 topics related to housekeeping and engineering management
Videos related to property management
Guest speakers from industry and from local fire and police departments
Project involving the investigation of a lodging property from which students in groups must
prepare an in-depth report.
In-class presentation of results by group
Project using online resources from which students must identify, summarize and critique an
article related to property management.
Effective Fall 2012
VI. Mechanisms for Feedback to Students/Interaction Between Students and Professors:
 Individual oral feedback from students before class begins and after it ends
 Prompt feedback to students on quizzes, papers and tests
 Maintenance of office hours
 Availability to student comments, suggestions and requirements online
 In person interaction with students
VII. Evaluation Tools:
 Comprehensive midterm test covering chapters 1-7
 Comprehensive final examination covering chapters 8-15
 Term paper requiring on-line research
 Term project requiring the on-site investigation of a lodging
property and in-class group presentation
25 percent of final grade
50 percent of final grade
12.5 percent of final grade
12.5 percent of final grade
Feedback to students is provided on two assignments and midterm grades posted as required
prior to the last day to drop with a W.
Grading System
Grade
A
B
C
D
F
Scale
90-100%
80-89.9%
70-79.9%
60-69.9%
0-59.9%
VIII. Use of Technology and Information Systems
 Student in this class must research the Web for articles relative to housekeeping and engineering
management.
 Students are given the option to present their research using PowerPoint
 Students are required to work out situational case studies in the classroom
IX. Collaborative or Team Activities
 Students work on pair-share case studies worked out in the classroom
 Students are grouped to work on a research assignment (term paper)
 Students are grouped to work on on-site investigation of a lodging property
 Students are grouped for the presentation in class of the results of a property investigation
X. Projects
 Research of a paper published on a journal or trade magazine
 Preparation of a paper and presentation from the investigation of a lodging property
XI. Statement Regarding Academic Dishonesty
Students are responsible to inform themselves of university policies regarding Academic Integrity. In
general, students found to be in violation of the code (e.g., cheating, fabrication, fraud, and
plagiarism) are awarded a grade of F in the course. The complete policy on academic integrity is in
Appendix F of NAU’s Student Handbook.
Effective Fall 2012
XII. Course Content:
A.















Topics
Management of Housekeeping Operations.
The Executive Housekeeper as Department Manager.
Structural Planning of the Housekeeping Department.
Housekeeping Staffing Patterns.
Management of Inventory and Equipment.
Characteristics of Housekeeping Equipment and Supplies.
Linen Management.
Laundry Room Management.
The Cleaning Function.
Personnel Administration.
Controlling Operations.
Risk and Environmental Management.
Water Systems Management.
Electrical Systems Management.
HVAC Systems Management
B. General Knowledge and Management Skills *
HA250 Property
Management
Oral Communication
Y
Graded assignment
5-7 % of grade
Written Communication
Y
Exam work – Project work – Term Paper work
5-7 % of grade
Analytic Skills
Y
Resolution of in-class quantitative case studies
50% of grade
Reflective Thinking
Y
In-class discussion and debate of topics
covered
Ethics and Social
Responsibility
Y
Ethics-related topics are covered in the class
Global and Environmental
Awareness
Y
Unit twelve deals with environmental
management as it applies to lodging hospitality
Multicultural and Diversity
Understanding
Y
Topic covered in depth in Unit Ten, including
hiring and/or exploitation of illegal aliens
Financial Theories, Analysis
and Reporting
Y
Budgeting, expense control, payroll projections,
P & L statements and variance analysis
30% of grade
Integrated production and
distribution of goods,
services and information
In-depth covering of inventory control
5-7 % of grade
Group and Individual
dynamics in Organizations
This lower division course doesn’t warrant the
learning of company organizational behavior
although students learn how to work in teams
5-7 % of grade
*The chart should not be included on the individual course syllabus. However, the minimum
requirements as defined in this chart should be reflected in the course syllabus. The descriptions of
graded work represent options for delivering the minimum requirement. However, a skill area may be
Effective Fall 2012
included in the course, but not have a graded component (e.g. Students may work on an assignment
in class as part of a team which may develop their understanding of group dynamics or analytical
skills. But, they may be graded only on their understanding of the assignment topic—not on their
group dynamic or analytical skills even though those skills may be developed).
** Minimal 2-5%....6-10%.....11-25%.....26-50%....51+% Extensive.
Note: Some areas may have 0% and the column total does not necessarily equal 100%
DEFINITIONS FOR GENERAL KNOWLEDGE
AND MANAGEMENT SKILLS AREAS *
Oral and Written Communication Skills
Students learn to communicate effectively in written and oral formats for a variety of purposes,
situations and audiences.
Analytical Skills
Students apply problem-solving processes, information technologies, systems approaches and both
qualitative and quantitative data analysis to solve organizational problems.
Reflective Thinking Skills
Students learn/improve from their own experiences and mistakes.
Ethics and Social Responsibility Knowledge
Students identify ethical dilemmas and evaluate alternative courses of action.
Global and Environmental Awareness
Students learn to make decisions that reflect the variations in the external environment including
political, legal, economic, governmental, cultural and technological issues around the world.
Multicultural and Diversity Understanding
Students learn to identify dimensions of cultural difference and be able to demonstrate cultural
understanding and flexibility.
Financial Theories, Reporting and Analysis
Students learn to apply the analysis of financial information as a basis for business decisions.
Integrated Production and Distribution of Goods, Services and Information
Students learn to manage the production and delivery of products to market.
Group and Individual Dynamics in Organizations
Students learn to function effectively in organizations as productive individuals and as members of
teams.
*Adapted from the learning outcomes of Merrimack College and The Girard School of Business.
Effective Fall 2012
PROPOSED MASTER SYLLABUS
Approved by the SHRM area on 01/09/2013
Accepted by the curriculum committee on 11/02/2013
MASTER SYLLABUS
HA 250 Facilities and Sustainability Management for Hotels (3 units)
I.
Catalog Description:
Introduces professional housekeeping and its administration, employee supervision, maintenance of
physical plant, and environmental and sustainable practices in both housekeeping and engineering.
II. Prerequisites:
Courses: Prerequisite or Corequisite: HA 100 or International Exchange Student Group
Justification: HA 100, Introduction to the Hospitality Industry, is a foundational course for all
hospitality majors that must be taken before or in conjunction with sophomore-level courses.
International exchange students have already taken the equivalent of HA 100 at their home
institutions.
III. Course Learning Goals: Upon completion of the course, students will be able to:
A. Describe the organizational structure of the housekeeping and engineering departments.
B. Recognize the importance of interdepartmental communication and will be able to explain the
purpose of building a task force for shared responsibilities within management.
C. Explain the process used to determine the number of staff needed to run the
housekeeping/laundry department of a large lodging property.
D. Demonstrate the process of scheduling the housekeeping workforce in a large lodging property.
E. Describe and perform a cost analysis of the housekeeping operational budget.
F. Explain the process of inventory control and be able to discuss the importance in relationship to
controlling expenses in the housekeeping/laundry department.
G. Illustrate operational procedures in housekeeping and engineering situations.
H. Explain the importance of risk management in the realm of facilities management.
I. Discuss the importance of ADA legislation as related to retrofitting and/or designing guestrooms
and other areas of a lodging property.
J. Describe procedures for cleaning and sanitation functions performed by housekeepers.
K. Describe OSHA’s Hazard Communication Standard and explain the use and importance of
material safety data sheets.
L. Identify procedures relative to property maintenance, water and wastewater, electrical systems
and HVAC.
M. Identify life safety and security issues in the hospitality industry.
N. Describe and discuss principles of environmental sustainability and green operations in the
hospitality industry.
Effective Fall 2012
IV. Course Materials:
 Texts related to housekeeping and facilities management, such as Housekeeping Management,
2nd edition, Casado (2011) and Managing the Built Environment in Hospitality Facilities, Jones &
Zemke (2009).
 Various handouts provided by Instructor
V.





Teaching Methods:
Class lecture with in-class practical case-study discussions.
In class exercises pertaining to budgeting, scheduling, and communication.
Videos related to housekeeping/laundry as well as facilities management.
Guest speakers from industry and from local fire and police departments.
In-class student presentations.
VI. Mechanisms for Feedback to Students/Interaction Between Students and Professors:
 Individual oral feedback from students before class begins and after it ends.
 Prompt feedback to students on quizzes, papers and tests.
 Posted office hours and open door policy.
 E-mail and texting communications.
VII. Evaluation Tools:
Assessment of student learning outcomes:
Assessment Activities
Quiz #1
Quiz #2
Quiz #3
Quiz #4
Quiz #5
Quiz #6
Midterm
Final project
Total
Points
40
40
89
40
40
60
150
200
659
Percentage
6%
6%
14%
6%
6%
9%
23%
30%
100
The student must complete six basic quizzes.
Quiz #1 covers chapters 1 & 2. Points possible: 40
Quiz #2 covers chapter 3. Points possible: 40
Quiz #3 covers chapters 4, 5, 7. Points possible: 89
Quiz #4 covers chapter 8. Points possible: 40
Quiz #5 covers chapter 9. Points possible: 40
Quiz #6 covers chapters 10, 11, 12. Points possible: 60
The midterm will be conducted in class. Points possible: 150. Chapters covered: 1, 2, 3, 4, 5, 7
The instructor reserves the right to modify or change the total points for the quizzes.
Final project=200 pts. The final project is a creative endeavor involving groups of 2-3 individuals.
Using all the information discussed throughout the semester, each group will create a hotel. The
group will conduct a group presentation involving room floor plans, laundry room organization and
workflow, cleaning a hotel guestroom according to hotel SOP’s and task lists created by an Executive
Housekeeper. In addition each group will create both a capital budget and operating budget for their
Effective Fall 2012
particular hotel, inventory for laundry supplies, guestroom supplies, linens, and terry. These
documents are to be created using excel spreadsheets.
Total points for quizzes, exam, and project: 659 points.
Grading System
Grade
A
B
C
D
F
Scale
90-100%
80-89.9%
70-79.9%
60-69.9%
0-59.9%
VIII. Use of Technology and Information Systems
The following technologies are used to augment the learning experience:
 PowerPoint applications utilized by both professor and all students.
 Web-based applications utilized in classroom lectures as well as by students for their term
projects (e.g., layout and design and property management) and in-class exercises.
IX. Collaborative or Team Activities
 Student groups formed at beginning of semester; short presentations throughout semester using
information discussed during lecture.
 Students will research Internet, finding information regarding size and service of various hotels in
hotel industry.
 Students are given the option to present their research using PowerPoint, Keynote or Prezzi.
 Students are required to work out situational case studies in the classroom.
X. Projects
A group term project is required for this course, which entails the conceptual design of a lodging
property from which operational procedures are created for housekeeping, engineering and
maintenance. Project also includes forecasting, staffing/scheduling, inventory, and budgeting as
related to the housekeeping department.
XI. University Policies and Statement Regarding Academic Dishonesty
Current university required policies will be attached each term to actual syllabi. Students are
responsible to inform themselves of university policies regarding Academic Integrity. In general,
students found to be in violation of the code (e.g., cheating, fabrication, fraud, and plagiarism) are
awarded a grade of F in the course. The complete policy on academic integrity is in Appendix F of
NAU’s Student Handbook.
XII. Course Content:
A.
1.
2.
3.
4.
5.
6.
7.
8.
Topics
Management of Housekeeping Operations.
The Executive Housekeeper as Department Manager.
Structural Planning of the Housekeeping Department.
Housekeeping Staffing Patterns.
Management of Inventory and Equipment.
Characteristics of Housekeeping Equipment and Supplies.
Linen Management.
Laundry Room Management.
Effective Fall 2012
9. The Cleaning Function.
10. Personnel Administration.
11. Controlling Operations.
12. Risk and Environmental Management.
13. Water Systems Management.
14. Electrical Systems Management.
15. HVAC Systems Management.
B. General Knowledge and Management Skills *
Program Learning Outcomes
Course Learning Outcomes
(Letter corresponds to learning
outcomes alphabetically listed in
Section III)
Communication Skills
Supporting Targeted Course
Performance Level: I, D, or M
A, B, C, D, E, F, G, H, I, J, K, N
D
E, F
I
B, C, D
I
E, F
I
C, D, J
D
Ethical Skills
N
I
Global Skills
N
I
Human Relation Skills
B, G, J
D
Career and Life Skills
E
D
Technology skills
Problem solving Skills
Analytic Skills
Conceptual Skills
Technical Skills
*I = Introduced, D = Developed and Practiced with Feedback, M = Demonstrated at the Mastery
Level, Blank = Not Treated in this Course
Definitions of Student Mastery Levels (1). These set performance levels that are somewhat
parallel to Bloom’s Taxonomy.
I=
The student can identify examples (and non-examples) of the desired outcome, name the
elements involved, and answer "objective, multiple-choice, fill-in the blank" type of test questions
showing awareness. (Objective tests are not necessarily simple, but they are most likely to be
used at this introductory level.)
D = The student can describe, demonstrate or construct an example of the desired outcome but
with guidance about each step. In some cases, the steps to learn the outcome may be spread
among more than one course or activity within a course. Also included here is evaluation of
existing examples of the outcome (pro's and con's, etc.) Essay questions and short projects
would be used as evidence.
M = The student can demonstrate the outcome given a problem statement and appropriate data
and tools. The student would need to synthesize skills learned previously in isolation. The skill
demonstration would be sufficiently rigorous that an outside stakeholder (future employer) would
be satisfied with it for an entry level position after graduation. Term papers, senior projects and
research papers, senior portfolios, case studies, and capstone coursework would be used as
evidence.
Effective Fall 2012
(1) Source:
http://business.uhh.hawaii.edu/documents/documents/MasterSyllabusMKT310revFeb201
2.pdf.
PROGRAM LEARNING OUTCOME DEFINITIONS










Communication Skills*: Use oral and written communication skills necessary to function
effectively in the hospitality industry.
Technology Skills: Use technological tools while presenting and interacting with data and
information.
Problem Solving Skills: Use leadership and management skills when solving problems and
conflicts.
Analytical Skills: Use financial and accounting management knowledge when evaluating the
profitability of different business decisions.
Conceptual Skills: Apply strategic and conceptual principles when analyzing business decisions
at the property and corporate level.
Ethical Skills: Identify ethical dilemmas and are able to recognize and evaluate alternative
courses of action.
Global Skills: Demonstrate the ability to work collaboratively with others from different cultures
and backgrounds and to identify factors affecting international hospitality businesses.
Human Relation Skills: Use emotional intelligence skills when interacting with guests and
employees.
Career and Life Skills: Participate in personal and professional development learning activities
for successful career and life planning and management.
Technical Skills: Demonstrate core competencies in the hospitality field.
* Skill: the ability, coming from one's knowledge, practice, aptitude, etc., to do something well
Effective Fall 2012