Department: Business Studies
Discipline: Hospitality/Tourism
Subject Code: HTMT
Course #: 154
Course Title: Supervisory Housekeeping
HARRISBURG AREA COMMUNITY COLLEGE
FORM 335
Course Form 335 must be updated at least every five years per AP 765 to include, at a
minimum, the following elements. [§335.2]
1.
Digital Description [§335.2] (Insert the new/revised digital description below):
Credit hours:
Lecture hours:
Lab hours:
3.0
3.0
0.0
BL: [ ]⅓ [X]½ [ ]⅔ [ ] Other (Indicate fraction or percent)
2.
.
Maximum Enrollment (Insert new/revised maximum enrollments below):
In-Class Instruction: 20
Lab Instruction:
(It is assumed that maximum enrollments for blended courses are the same as those identified for In-Class instruction. Maximum
enrollments for Virtual Learning courses are to be 75% of In-Class instruction, as per the SGP on Maximum Class Size):
3.
Catalog Description [§335.2] (Insert the new/revised description in space below):
Encompasses the responsibilities and managerial functions of executive housekeepers.
This course specifically covers staffing, managing supplies, and solving engineering and
maintenance problems. Attention is also given to productivity and performance standards,
as well as communications with the front office.
4.
Prerequisites [§335.2]: None
Minimum Grade Required
Corequisites:
None
Other:
5.
Learning Outcomes [§335.2]
[These outcomes are necessary to enable students to attain the essential
knowledge and skills embodied in the program’s educational objectives.]
Upon successful completion of the course the student will be able to:
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Identify housekeeping responsibilities
Explain the function of area inventory lists
Describe how frequency schedules are used
12/1/04
Form Template Reviewed & Updated: 10/26/07; 1/11/08; 1/16/09; 7/14/09; 7/31/12; 7/30/13; 8/26/13; 1/31/14; 8/18/14
9
Department: Business Studies
Discipline: Hospitality/Tourism
Subject Code: HTMT
Course #: 154
Course Title: Supervisory Housekeeping
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6.
Distinguish between recycled and non-recycled inventories
Explain the steps involved in developing a staffing guide for the housekeeping
department
Identify techniques that executive housekeepers can use to motivate department
employees
Define the term “par” in relation to inventory levels and identify three factors that
must be considered when establishing a par linens
Explain how the occupancy report (generated by the front desk) can be useful in
the inventory control of linens
Describe the function of a linen discard record, the importance of taking a
physical inventory of linens, and the function of a master inventory control chart
for linens
Explain the function of inventory cards and repair logs used in controlling
inventories of machines and equipment
Identify the executive housekeeper's responsibilities in relation to the budget
process
Distinguish between operating budget and capital budgets and operating budgets
and income statements
Explain how OSHA regulations pertain to housekeeping operations
Explain how an executive housekeeper uses the rooms manager's forecast of
rooms sales to estimate expenses for the housekeeping department
Explain the life span of linens and calculate cost per use so as to as determine
annual linen purchases.
Describe categories of common housekeeping chemicals and identify the common
additives to all-purpose cleaners and their applications
Examine the Flame Spread Index for common hotel furnishings in order to design
a hotel room.
Describe various types of fabric material to evaluate when selecting linens
Identify the factors that affect a carpet's durability, texture retention, and
serviceability
Planned Sequence of Instruction [§335.2]
[These must be designed to help students achieve the learning outcomes.]
Week 1
Week 2
Week 3
Week 4
Week 5
Week 6
Week 7
Week 8
Course Introduction &
The Role of Housekeeping in Hospitality Operations
Planning and Organizing the Housekeeping Department
Housekeeping Human Resource Issues
Managing Inventories
Controlling Expenses
Safety and Security
Managing an On-Premises Laundry
Guestroom Cleaning
Public Area and Other Types of Cleaning
12/1/04
Form Template Reviewed & Updated: 10/26/07; 1/11/08; 1/16/09; 7/14/09; 7/31/12; 7/30/13; 8/26/13; 1/31/14; 8/18/14
Department: Business Studies
Discipline: Hospitality/Tourism
Subject Code: HTMT
Course #: 154
Course Title: Supervisory Housekeeping
Week 10
Week 11
Week 12
Week 13
Week 14
7.
Ceilings, Walls, Furniture, and Fixture
Beds, Linens, and Uniforms
Carpets and Floors
Supplement Interior Design
Supplement Interior Design
Additional Course Requirement: Hotel Housekeeping Internship
Assessment of Student Learning [§335.44]
[Methods of assessment should be appropriate for Learning Outcomes listed above.]
Assessment of student learning outcomes for the course, as required by the Shared
Governance Policy – Assessing Institutional Effectiveness, is part of regular curriculum
maintenance and/or improvement. The specific plan has been determined by the pertinent
faculty involved and is maintained in the College’s assessment management system.
a.
b.
c.
8.
Tests
Internship Portfolio
Practical Assignments
List of Texts, References, Selected Library Resources or other Learning Materials
(code each item based on instructional use) [§335.2]: C-Lecture/Laboratory, ALecture, B-Laboratory, LC-Lecture/Clinical, CLN-Clinical, I-Online, BL-Blended, DIndependent Study, P-Private Lessons, E-Internship, F-Cooperative Work-Study, FEField Experience. [These resources must be easily accessible to students.]
Kappa/Nitschke/Schapper. Housekeeping Management. Third Edition. 1997.
Educational Institute of the American Hotel & Lodging Association.
ISBN#0-86612-155-2 or latest edition
NAME AND SIGNATURE
1. Discipline Faculty Proponent: Getachew Kassahun
DATE
9/24/14
2. Curriculum Manager & College Catalog Editor: Erika Steenland
10/17/14
3. Department Chairperson (Discipline Approval): Michelle E. Myers
10/22/14
This course meets all reimbursement requirements of Chapter 335, subchapters A/B.
This course was developed, approved, and offered in accordance with the policies,
standards, guidelines, and practices established by the College. It is consistent with the
College’s mission.
If the course described here is a transfer course, it is comparable to similar courses
generally accepted for transfer accredited four-year colleges and universities.
12/1/04
Form Template Reviewed & Updated: 10/26/07; 1/11/08; 1/16/09; 7/14/09; 7/31/12; 7/30/13; 8/26/13; 1/31/14; 8/18/14
Department: Business Studies
Discipline: Hospitality/Tourism
Subject Code: HTMT
Course #: 154
Course Title: Supervisory Housekeeping
NAME AND SIGNATURE
4. Associate Provost: Kathleen T. Doherty
DATE
10/29/14
5. Provost & VP, Academic Affairs: Cynthia Doherty, Ph.D.
10/31/14
9.
Original Date of course approval by the college: 201620
10.
Date(s) of subsequent reviews [Indicate change: Learning Outcomes; textbook(s)]:
9/25/14: Proposed New Course/Converting From HM 154
12/1/04
Form Template Reviewed & Updated: 10/26/07; 1/11/08; 1/16/09; 7/14/09; 7/31/12; 7/30/13; 8/26/13; 1/31/14; 8/18/14