Division: Business, Hospitality, Engineering and Technology
Subject Code: HM
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:
Credit hours: 3
Lecture hours: 3
Lab hours: 0
BL: [X]⅓[__]½ [__]⅔[___] Other (Indicate fraction or percent)
2.
Catalog Description: The responsibilities and managerial functions of executive
housekeepers, including staffing, managing supplies, and solving engineering and
maintenance problems. Attention is given to productivity and performance
standards and communications with the front office.
3.
Prerequisites:
Minimum Grade Required
Corequisites:
Other:
4.
Learning Outcomes
[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:
1.
2.
3.
4.
5.
6.
7.
8.
Identify housekeeping responsibilities.
Explain the function of area inventory lists.
Describe how frequency schedules are used.
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 inventory control of linens.
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Division: Business, Hospitality, Engineering and Technology
Subject Code: HM
Course #: 154
Course Title: Supervisory Housekeeping
9.
10.
11.
12.
13.
14.
15.
16.
17.
18.
19.
20.
5.
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 an equipment.
Identify the executive housekeeper's responsibilities in relation to the
budget process.
Distinguish between operating budget and capital budgets, 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 how an executive housekeeper determines the size of annual linen
purchases and explain also how the lifespan of linens is measured and how
a cost per use is calculated.
Describe categories of common housekeeping chemicals. Identify the
common additives to all-purpose cleaners and their applications.
Describe categories of common housekeeping chemicals. Identify the
common additives to all-purpose cleaners and their applications.
Identify flammability considerations important to the initial selection of
hotel furnishings.
Describe 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 Learning Activities
[These must be designed to help students achieve the learning outcomes.]
Week 1
Course Introduction &
Chapter 1
The Role of Housekeeping in Hospitality Operations
Week 2
Chapter 2
Planning and Organizing the Housekeeping Department
Week 3
Chapter 3
Housekeeping Human Resource Issues
Week 4
Chapter 4
Managing Inventories
Week 5
Chapter 5
Controlling Expenses
Week 6
Chapter 6
Safety and Security
Week 7
Chapter 7
Managing an On-Premises Laundry
Week 8
Chapter 8
Guestroom Cleaning
Week 9
Chapter 9
Public Area and Other Types of Cleaning
Week 10
Chapter 10
Ceilings, Walls, Furniture, and Fixture
Week 11
Chapter 11
Beds, Linens, and Uniforms
Week 12
Chapter 12
Carpets and Floors
Week 13
Supplement Interior Design
Week 14
Supplement Interior Design
Additional Course Requirement:.
Hotel Housekeeping Internship
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Division: Business, Hospitality, Engineering and Technology
Subject Code: HM
Course #: 154
Course Title: Supervisory Housekeeping
6.
Assessment of Student Learning
[Methods of assessment should be appropriate for Learning Outcomes listed
above.]
7.
List of Texts, References, Selected Library Resources or other Learning
Materials (code each item based on instructional use): C-Lecture/Laboratory,
A-Lecture, B-Laboratory, LC-Lecture/Clinical, CLN-Clinical, I-Online,
BL-Blended, V-Videocourse, D-Independent Study, P-Private Lessons,
E-Internship, F-Cooperative Work-Study, FE-Field Experience. [These resources
must be easily accessible to students.]
Housekeeping Management, by Kappa/Nitschke/Schappert, 1997, Third Edition
Educational Institute of the American Hotel & Motel Association
ISBN#0-86612-155-2
8.
Prepared by Faculty Member: Getachew Kassahun
Date: 12/9/08
9.
Approved by Department Chairperson: Getachew Kassahun
Date: 12/9/08
10.
Approved by Academic Division Dean: William Thompson
Date: 12/11/08
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Division: Business, Hospitality, Engineering and Technology
Subject Code: HM
Course #: 154
Course Title: Supervisory Housekeeping
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 mission.
If the course described here is a transfer course, it is comparable to similar
courses generally accepted for transfer to accredited four-year colleges and
universities.
11.
Curriculum Coordinator: Catherine A. Lencioni
Date: 12/22/08
12.
VP, Academic Affairs and Enrollment Management: R. Young Date: 12/22/08
13.
Original Date of course approval by the college: Fall 1996
14.
Date(s) of subsequent reviews [Indicate change: Learning Outcomes; textbook(s)]:
11/98
12/08
12/1/04
Review and updated: 10/26/07; 1/11/08
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