KIUS
English


TOURISM AND HOTEL MANAGEMENT (ENGLISH) PROGRAMME
COURSE DESCRIPTION
Name of the Course Unit Code Year Semester In-Class Hours (T+P) Credit ECTS Credit
HOUSEKEEPING OPERATIONS THM210 2 4 3+2 4.0 6.0


General Information
Language of Instruction English
Level of the Course Unit Bachelor's Degree, TYYÇ: Level 6, EQF-LLL: Level 6, QF-EHEA: First Cycle
Type of the Course Compulsory
Mode of Delivery of the Course Unit Distance Learning
Work Placement(s) Requirement for the Course Unit No
Coordinator of the Course Unit Assoc. Prof. (Ph.D.) MEHMET NECATI CİZRELİOĞULLARI
Instructor(s) of the Course Unit Assoc. Prof. (Ph.D.) SOOLMAZ AZARMI LAFMAJANI
Assistant(s) of the Course Unit

Prerequisites and/or co-requisities of the course unit
CATEGORY OF THE COURSE UNIT
Category of the Course Unit Degree of Contribution (%)
Fundamental Course in the field % 20
Course providing specialised skills to the main field % 20
Course providing supportive skills to the main field % 20
Course providing humanistic, communication and management skills % 20
Course providing transferable skills % 20

Objectives and Contents
Objectives of the Course Unit This course is designed to provide students with the principles of housekeeping management as they apply specifically to the hospitality industry and to teach the fundamentals of housekeeping. Students are equipped both theoretically and practically in learning how the housekeeping department runs and works.
Contents of the Course Unit Understanding the Functions of the housekeeping department, - The standards and room opening and cleaning room standards etc, - Organizational Structures in hotels housekeeping department - Responsibilities of Employees in housekeeping department - The connection of Housekeeping with other departments - Procedures of Housekeeping Department such as entering room procedures etc. - The codes of ethics in Housekeeping Department - The materials and equipment in Housekeeping Department - Training and learning activities
Contribution of the Course Intending to Provide the Professional Education On successful completion of the course, students will have acquired knowledge of • Understand the role of the housekeeping department • Consider and understand the different methodologies required within the cleaning and management of the housekeeping department • Understand the required skills and training in the housekeeping department and some creative motivational ideas for its staff On successful completion of the course, students will have developed their skills in • Have a practical experience and to learn the fundamentals of cleaning within the department • Understand the housekeeping report and the relevance and purpose of it • Be able to clean a 5 star hotel room • Be able to check a ready room before selling: housekeeper role On successful completion of the course, students will have developed their appreciation of values related to • The housekeeping department as the heart of a hotel • Appreciation of working with a positive communication, consistently and professionally with the Front Office department • Appreciation of environmental friendly resource mobilization of the housekeeping

No
 Key Learning Outcomes of the Course Unit
On successful completion of this course unit, students/learners will or will be able to:
1 On successful completion of the course, students will have acquired knowledge of; the students will understand the role of the housekeeping department;
2 Consider and understand the different methodologies required within the cleaning and management of the housekeeping department;
3 Understand the required skills and training in the housekeeping department and some creative motivational ideas.
4 On successful completion of the course, students will have developed their skills in have a practical experience and to learn the fundamentals of cleaning within the department; understand the housekeeping report and the relevance and purpose of it; students will be able to clean a 5 star hotel room and be able to check a ready room before selling: housekeeper role.
5 On successful completion of the course, students will have developed their appreciation of values related to; the housekeeping department as the heart of a hotel. They will improve communication skills, knowledge and experience about course.

Learning Activities & Teaching Methods of the Course Unit
Learning Activities & Teaching Methods of the Course Unit

Weekly Course Contents and Study Materials for Preliminary & Further Study
Week Topics (Subjects) Preparatory & Further Activities
1 Introduction and case study
CSU KIUS SYSTEM
2 The structure, management and responsibilities of the housekeeping department No file found
3 Description of housekeeping duties, required skills and responsibilities No file found
4 Principles of housekeeping No file found
5 Chambermaid placement: Professional rules and regulations of applying servicing at a 5 star hotel room No file found
6 Midterm week No file found
7 Student presentations and online cleaning room activity No file found
8 Chambermaid placement: independently servicing a hotel room No file found
9 Chambermaid, Laundry placement: independently servicing a hotel room No file found
10 Housekeeping placement: Fundamentals of housekeeping are addressed with a professional housekeeper No file found
11 Housekeeping placement: independent housekeeping skills are developed No file found
12 Final week No file found
13 No file found
14 No file found

SOURCE MATERIALS & RECOMMENDED READING
1- Power Point Sunumları & Yazılı Materyaller

MATERIAL SHARING
Course Notes
CSU KIUS SYSTEM
Presentations No file found
Homework No file found
Exam Questions & Solutions No file found
Useful Links No file found
Video and Visual Materials No file found
Other No file found
Announcements No file found

CONTRIBUTION OF THE COURSE UNIT TO THE PROGRAMME LEARNING OUTCOMES
KNOWLEDGE
Theoretical
No PROGRAMME LEARNING OUTCOMES LEVEL OF CONTRIBUTION*
0 1 2 3 4 5
1 The person has a basic knowledge of theory, concepts and principle in the sector. X
2 The person has a basic knowledge legal arrangement, standarts and application of proffesional. X
3 The person has a basic knowledge of internal and external environmental factors in sector. X
4 The person has a basic knowledge process of serving and application in sector. X
5 The person has a basic knowledge of theory, concepts and principle in the sector. X
6 The person has a basic knowledge legal arrangement, standarts and application of proffesional. X
7 The person has a basic knowledge of internal and external environmental factors in sector. X
8 The person has a basic knowledge process of serving and application in sector. X
SKILLS
Cognitive
No PROGRAMME LEARNING OUTCOMES LEVEL OF CONTRIBUTION*
0 1 2 3 4 5
1 The person uses acquired knowledge in his / her proffesional life. X
2 The person follows the changes in the company, analyzes, predicts and decides. X
3 In the line of needs and wants of consumers, the person applies the service process, satisfying of consumers. X
4 the person eliminates the problems and makes solutions, and also presents. X
5 The person try to learn, use and maintain physical environment, materials and technologies. X
6 the person makes self-assessments and draws a cocnlusion from the application. X
7 the person eliminates the problems and makes solutions, and also presents. X
8 The person follows the changes in the company, analyzes, predicts and decides. X
Practical
No PROGRAMME LEARNING OUTCOMES LEVEL OF CONTRIBUTION*
0 1 2 3 4 5
1 To make the risk analysis X
2 To have information about workers` rights X
3 To have the required ethical rules of the profession X
4 Tourism and to have information about the environmental relationships X
PERSONAL & OCCUPATIONAL COMPETENCES IN TERMS OF EACH OF THE FOLLOWING GROUPS
Autonomy & Responsibility
No PROGRAMME LEARNING OUTCOMES LEVEL OF CONTRIBUTION*
0 1 2 3 4 5
1 the person develops who works with him / her knowledge, evaluates. X
2 The person takes the responsibility and works as a group member. X
3 The person works independently while makes a process. X
4 The person uses acquired knowledge in his / her proffesional life. X
Learning to Learn
No PROGRAMME LEARNING OUTCOMES LEVEL OF CONTRIBUTION*
0 1 2 3 4 5
1 Students can learn by themselves, they can manage the time, and assess yourself. X
2 Students follow the recent development in the sector. X
3 They can update and develop the information, skills and competence. X
4 Basic level of knowledge and skills acquired in the field to evaluate with a critical approach, to determine their learning needs and to meet. X
Communication & Social
No PROGRAMME LEARNING OUTCOMES LEVEL OF CONTRIBUTION*
0 1 2 3 4 5
1 Students can use computer software program at least European Computer Usage Licence in basic level and also use communication technologies. X
2 Students can have a relationship between people and cultures X
3 Students can learn at least one foreign language in accordiance with Common European Framework in A2 Level and they can have a relationship with this language. X
4 Students prepare reports, they present these knowledge, argument, and analyzes to experts and people who are out of the sector. X
Occupational and/or Vocational
No PROGRAMME LEARNING OUTCOMES LEVEL OF CONTRIBUTION*
0 1 2 3 4 5
1 Students can apply their professions according to law and occupation. X
2 Students should be sensitive the difeerences between people and cultures, they show respect them. X
3 Students take human health social and natural environment into consideration during the professional process. X
4 Students depend on moral values in the sector. X
*Level of Contribution (0-5): Empty-Null (0), 1- Very Low, 2- Low, 3- Medium, 4- High, 5- Very High

No
 Key Learning Outcomes of the Course Unit
On successful completion of this course unit, students/learners will or will be able to: 		PROGRAMME LEARNING OUTCOMES
1 On successful completion of the course, students will have acquired knowledge of; the students will understand the role of the housekeeping department;1 (4), 2 (4), 3 (4), 4 (4), 5 (5), 6 (4), 7 (5), 8 (4), 9 (5), 10 (5), 11 (4), 12 (5), 13 (4), 14 (5), 15 (4), 16 (4), 17 (4), 18 (5), 19 (3), 20 (5), 21 (4), 22 (5), 23 (4), 24 (4), 25 (4), 26 (4), 27 (5), 28 (4), 29 (3), 30 (5), 31 (4), 32 (4), 33 (4), 34 (4), 35 (4), 36 (4)
2 Consider and understand the different methodologies required within the cleaning and management of the housekeeping department;1 (5), 2 (4), 3 (4), 4 (5), 5 (5), 6 (5), 7 (3), 8 (5), 9 (4), 10 (4), 11 (3), 12 (4), 13 (5), 14 (4), 15 (4), 16 (3), 17 (5), 18 (3), 19 (5), 20 (5), 21 (4), 22 (4), 23 (3), 24 (5), 25 (4), 26 (5), 27 (3), 28 (5), 29 (4), 30 (4), 31 (5), 32 (5), 33 (4), 34 (3), 35 (3), 36 (3)
3 Understand the required skills and training in the housekeeping department and some creative motivational ideas.1 (5), 2 (4), 3 (4), 4 (4), 5 (5), 6 (4), 7 (3), 8 (3), 9 (5), 10 (5), 11 (4), 12 (5), 13 (4), 14 (4), 15 (4), 16 (5), 17 (4), 18 (4), 19 (4), 20 (4), 21 (5), 22 (4), 23 (5), 24 (4), 25 (4), 26 (4), 27 (4), 28 (3), 29 (5), 30 (3), 31 (5), 32 (3), 33 (5), 34 (4), 35 (5), 36 (5)
4 On successful completion of the course, students will have developed their skills in have a practical experience and to learn the fundamentals of cleaning within the department; understand the housekeeping report and the relevance and purpose of it; students will be able to clean a 5 star hotel room and be able to check a ready room before selling: housekeeper role.1 (5), 2 (4), 3 (4), 4 (4), 5 (4), 6 (4), 7 (5), 8 (5), 9 (5), 10 (5), 11 (3), 12 (4), 13 (5), 14 (5), 15 (5), 16 (3), 17 (4), 18 (5), 19 (5), 20 (5), 21 (4), 22 (4), 23 (4), 24 (5), 25 (5), 26 (3), 27 (5), 28 (5), 29 (4), 30 (4), 31 (4), 32 (4), 33 (4), 34 (3), 35 (4), 36 (5)
5 On successful completion of the course, students will have developed their appreciation of values related to; the housekeeping department as the heart of a hotel. They will improve communication skills, knowledge and experience about course.1 (4), 2 (4), 3 (4), 4 (4), 5 (5), 6 (4), 7 (5), 8 (4), 9 (5), 10 (5), 11 (4), 12 (3), 13 (5), 14 (5), 15 (3), 16 (5), 17 (5), 18 (4), 19 (3), 20 (4), 21 (5), 22 (5), 23 (3), 24 (3), 25 (5), 26 (4), 27 (3), 28 (4), 29 (4), 30 (5), 31 (3), 32 (3), 33 (5), 34 (5), 35 (5), 36 (4)

Assessment
Assessment & Grading of In-Term Activities Number of
Activities		 Degree of Contribution (%)
Mid-Term Exam 1 % 40
Computer Based Presentation 0 -
Short Exam 0 -
Presentation of Report 0 -
Homework Assessment 0 -
Oral Exam 0 -
Presentation of Thesis 0 -
Presentation of Document 0 -
Expert Assessment 0 -
Board Exam 0 -
Practice Exam 0 -
Year-End Final Exam 1 % 60
Internship Exam 0 -
TOTAL 2 %100
Contribution of In-Term Assessments to Overall Grade 2 %50
Contribution of Final Exam to Overall Grade 1 %50
TOTAL 3 %100


WORKLOAD & ECTS CREDITS OF THE COURSE UNIT
Workload for Learning & Teaching Activities
Type of the Learning Activites Learning Activities
(# of week)		 Duration
(hours, h)		 Workload (h)
Lecture & In-Class Activities 14 5 70
Preliminary & Further Study 14 3 42
Land Surveying 0 0 0
Group Work 0 0 0
Laboratory 0 0 0
Reading 0 0 0
Assignment (Homework) 3 6 18
Project Work 3 4 12
Seminar 0 0 0
Internship 0 0 0
Technical Visit 0 0 0
Web Based Learning 0 0 0
Implementation/Application/Practice 0 0 0
Practice at a workplace 0 0 0
Occupational Activity 0 0 0
Social Activity 0 0 0
Thesis Work 0 0 0
Field Study 0 0 0
Report Writing 0 0 0
Total Workload for Learning & Teaching Activities - - 142
Workload for Assessment Activities
Type of the Assessment Activites # of Assessment Activities
 Duration
(hours, h)		 Workload (h)
Final Exam 1 1 1
Preparation for the Final Exam 1 1 1
Mid-Term Exam 1 1 1
Preparation for the Mid-Term Exam 2 2 4
Short Exam 0 0 0
Preparation for the Short Exam 0 0 0
Total Workload for Assessment Activities - - 7
Total Workload of the Course Unit - - 149
Workload (h) / 25.5 5.8
ECTS Credits allocated for the Course Unit 6.0

EBS : Kıbrıs İlim Üniversitesi Eğitim Öğretim Bilgi Sistemi Kıbrıs İlim Üniversitesi AKTS Bilgi Paketi AKTS Bilgi Paketi ECTS Information Package Avrupa Kredi Transfer Sistemi (AKTS/ECTS), Avrupa Yükseköğretim Alanı (Bologna Süreci) hedeflerini destekleyen iş yükü ve öğrenme çıktılarına dayalı öğrenci/öğrenme merkezli öğretme ve öğrenme yaklaşımı çerçevesinde yükseköğretimde uluslarası saydamlığı arttırmak ve öğrenci hareketliliği ile öğrencilerin yurtdışında gördükleri öğrenimleri kendi ülkelerinde tanınmasını kolaylaştırmak amacıyla Avrupa Komisyonu tarafından 1989 yılında Erasmus Programı (günümüzde Yaşam Boyu Öğrenme Programı) kapsamında geliştirilmiş ve Avrupa ülkeleri tarafından yaygın olarak kabul görmüş bir kredi sistemidir. AKTS, aynı zamanda, yükseköğretim kurumlarına, öğretim programları ve ders içeriklerinin iş yüküne bağlı olarak kolay anlaşılabilir bir yapıda tasarlanması, uygulanması, gözden geçirilmesi, iyileştirilmesi ve bu sayede yükseköğretim programlarının kalitesinin geliştirilmesine ve kalite güvencesine önemli katkı sağlayan bir sistematik yaklaşım sunmaktadır. ETIS : İstanbul Aydın University Education & Training System Cyprus Science University ECTS Information Package ECTS Information Package European Credit Transfer and Accumulation System (ECTS) which was introduced by the European Council in 1989, within the framework of Erasmus, now part of the Life Long Learning Programme, is a student-centered credit system based on the student workload required to achieve the objectives of a programme specified in terms of learning outcomes and competences to be acquired. The implementation of ECTS has, since its introduction, has been found wide acceptance in the higher education systems across the European Countries and become a credit system and an indispensable tool supporting major aims of the Bologna Process and, thus, of European Higher Education Area as it makes teaching and learning in higher education more transparent across Europe and facilitates the recognition of all studies. The system allows for the transfer of learning experiences between different institutions, greater student mobility and more flexible routes to gain degrees. It also offers a systematic approach to curriculum design as well as quality assessment and improvement and, thus, quality assurance.