TÜRKÇE
ENGLISH
Information
| Unit | YUMURTALIK VOCATIONAL SCHOOL |
| Code | YTO122 |
| Name | House-Keeping |
| Term | 2016-2017 Academic Year |
| Semester | 2. Semester |
| Duration (T+A) | 2-1 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 2.5 National Credit |
| Teaching Language | Türkçe |
| Level | Üniversite Dersi |
| Type | Normal |
| Label | C Compulsory |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | |
| Course Instructor |
Öğr. Gör. CANANİ YALÇIN
(Bahar)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
The purpose of the course is to make the students gain the proficiency in doing the preparations in housekeeping.
Course Content
In the first module "Organization of Tasks", housekeeping departments, body care, work schedule are explained. In the second module "Shift Cycles in Housekeeping Department", room status report, undone tasks, pass keys and forgotten goods are explained. In the third module "Human Resources Management in Housekeeping", orientation, motivation and training topics are explained.
Course Precondition
Yok
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | 1 To be able to Organizing the tasks. |
| LO02 | 2 To be able to Carry out the shift turnover processin housekeeping department. |
| LO03 | 3 To be able to Manage the human resources department in housekeeping. |
| LO04 | 4 To be able to Manage Housekeeping Organization Scheme. |
| LO05 | 5 To be able to make report Room status. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | - | Students can have the basic knowledge about the tourism and hotel management, which related to legislation, professional standards and applications, internal and external environmental factors, servicing processes. | |
| PLO02 | - | Students can apply the basic knowledge about the tourism and hotel management, which related to legislation, professional standards and applications, internal and external environmental factors, servicing processes | |
| PLO03 | - | In order to focused on customer satisfaction, Students, Students, who is the knowledge and skills in the field of Tourism and Hotel Management, can take decisions according to the internal and external dynamics surrounding analyze, interpret and evaluate, produce solutions to identify problems in service processes, make performance evaluation and can use business and professional life. | |
| PLO04 | - | Students, who is the knowledge and skills in the field of Tourism and Hotel Management, can know to the physical environment, tools and technologies in the service processes and make the necessary care to protect. | |
| PLO05 | - | When Students, who is the knowledge and skills in the field of Tourism and Hotel Management, perform the duties and responsibilities according to the requirements of a dynamic work environment, it can perform not only individual but also team members. | |
| PLO06 | - | Following the technical and professional innovations for Tourism and Hotel Management, students can find solutions to encounter ordinary and extraordinary problem and also be used when carrying out their duties and responsibilities. | |
| PLO07 | - | Students, who is the knowledge and skills in the field of Tourism and Hotel Management, can use it to improve their professional knowledge and skills of members of the organization and objectively evaluate the performance of members of professional organizations. | |
| PLO08 | - | Students can develop existing skills and knowledge by Innovations related to the profession to follow as awareness of lifelong learning. | |
| PLO09 | - | Students can manage existing resources and make performance evaluation by professional self-confidence, knowledge and skills. | |
| PLO10 | - | Competence in synthesis of learned tourism knowledge by research and representing it to the others. | |
| PLO11 | - | Competence in using information and communication technologies at least as European Computer Using Licence Basic Level. | |
| PLO12 | - | Competence in using at least a foreign language in European Language Portfolio Level A2 (at least to survey the knowledge in the field and communicate with others) | |
| PLO13 | - | Have relevant information and consciousness on legal issues related to working life and the industry, safety regulations of industry, social security issues, quality control and management and protection of natural environment. | |
| PLO14 | - | Committed to ethical values, social justice, cultural values and social responsibility issues and comprehend the desires and needs of the employees and the society, understand the socio-economic characteristics of micro-environment. | |
| PLO15 | - | Tourism and Hotel Management, which is the main activity of the service production process has required to individual quality and dynamism. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Housekeeping Department | To be prepared to related subject from advised source. | |
| 2 | Organization scheme | To be prepared to related subject from advised source. | |
| 3 | Body care | To be prepared to related subject from advised source. | |
| 4 | Methods taken into account in body care | To be prepared to related subject from advised source. | |
| 5 | Work schedule | To be prepared to related subject from advised source. | |
| 6 | Information given to the other departments | To be prepared to related subject from advised source. | |
| 7 | Room status report | To be prepared to related subject from advised source. | |
| 8 | Midterm | ||
| 9 | Undone jobs | To be prepared to related subject from advised source. | |
| 10 | Pass key | To be prepared to related subject from advised source. | |
| 11 | forgotten goods | To be prepared to related subject from advised source. | |
| 12 | Orientation, Motivation | To be prepared to related subject from advised source. | |
| 13 | Training topics | To be prepared to related subject from advised source. | |
| 14 | Designing the required training | To be prepared to related subject from advised source. | |
| 15 | Final Exam | ||
| 16 | Final Exam | ||
| 17 | Final Exam |
Assessment (Exam) Methods and Criteria
| Assessment Type | Midterm / Year Impact | End of Term / End of Year Impact |
|---|---|---|
| 1. Midterm Exam | 100 | 40 |
| General Assessment | ||
| Midterm / Year Total | 100 | 40 |
| 1. Final Exam | - | 60 |
| Grand Total | - | 100 |