Contents

HMGT 244 Managing the Housekeeping Operation

This course assists students with the development of practical applications of housekeeping operation including the planning, organizing, staffing, and control techniques required to assure quality service. The course examines appropriate personal and professional practices, career opportunities, and organizational structures within a housekeeping department.

Credits

2

Prerequisite

HMGT 101

Hours Weekly

2 hours weekly

Course Objectives

  1. Develop a plan to execute the tasks and responsibilities appropriate to various housekeeping positions and describe inter/intra departmental relationships.
  2. Identify safe and efficient cleaning procedures (i.e. handling blood borne pathogens) for various housekeeping tasks that incorporate OSHA standards and requirements.
  3. Explain the use of performance and productivity standards to identify, plan, and organize cleaning responsibilities.
  4. Generate forecasts and calculate staffing requirements.
  5. Compare and contrast functions of various equipment used in the housekeeping department.
  6. Identify the housekeeping department’s role in facility renovation.
  7. Establish linen and uniform controls.
  8. Compare and contrast linen outsourcing and on-premise laundry facilities.
  9. Utilize current software and computer programs to develop housekeeping assignments (e.g. Word, Excel,
    Property Management System (PMS)).
  10. Evaluate the techniques for recruiting, selecting, training, scheduling, and motivating employees.
  11. Plan the budgeting and recordkeeping activities of a housekeeping department.
  12. Analyze financial statements (identify issues and problems, gather relevant information, and identify trends and present results).
  13. Gather information about a housekeeping operation and document sources appropriately.
  14. Evaluate methods of inventory controls – ordering, forecasting, etc.
  15. Describe the bidding process in relation to housekeeping operations.
  16. Identify social and economic trends (e.g. recycling) impacting housekeeping operations.

Course Objectives

  1. Develop a plan to execute the tasks and responsibilities appropriate to various housekeeping positions and describe inter/intra departmental relationships.

    Program Goal(s)

    Degree: Hospitality Management - A.A.S. Degree (Career)

    5. Demonstrate beginning managerial techniques and supervisory skills, incorporating human resource management components.

  2. Identify safe and efficient cleaning procedures (i.e. handling blood borne pathogens) for various housekeeping tasks that incorporate OSHA standards and requirements.

    Program Goal(s)

    Degree: Hospitality Management - A.A.S. Degree (Career)

    2. Execute and oversee basic skills involving food preparation and lodging operations satisfactorily.

  3. Explain the use of performance and productivity standards to identify, plan, and organize cleaning responsibilities.

    Program Goal(s)

    Degree: Hospitality Management - A.A.S. Degree (Career)

    1. Function at the entry-level or mid-level management position within the hospitality field.

  4. Generate forecasts and calculate staffing requirements.

    Program Goal(s)

    Degree: Hospitality Management - A.A.S. Degree (Career)

    1. Function at the entry-level or mid-level management position within the hospitality field.

  5. Compare and contrast functions of various equipment used in the housekeeping department.

    Program Goal(s)

    Degree: Hospitality Management - A.A.S. Degree (Career)

    1. Function at the entry-level or mid-level management position within the hospitality field.

  6. Identify the housekeeping department’s role in facility renovation.

    Program Goal(s)

    Degree: Hospitality Management - A.A.S. Degree (Career)

    2. Execute and oversee basic skills involving food preparation and lodging operations satisfactorily.

  7. Establish linen and uniform controls.

    Program Goal(s)

    Degree: Hospitality Management - A.A.S. Degree (Career)

    4. Utilize problem-solving skills related to managerial issues with the hospitality/tourism industry.

  8. Compare and contrast linen outsourcing and on-premise laundry facilities.

    Program Goal(s)

    Degree: Hospitality Management - A.A.S. Degree (Career)

    4. Utilize problem-solving skills related to managerial issues with the hospitality/tourism industry.

  9. Utilize current software and computer programs to develop housekeeping assignments (e.g. Word, Excel,
    Property Management System (PMS)).

    Program Goal(s)

    Degree: Hospitality Management - A.A.S. Degree (Career)

    2. Execute and oversee basic skills involving food preparation and lodging operations satisfactorily.

  10. Evaluate the techniques for recruiting, selecting, training, scheduling, and motivating employees.

    Program Goal(s)

    Degree: Hospitality Management - A.A.S. Degree (Career)

    6. Operate in a context of legal, ethical, and service modes as set by the industry.

  11. Plan the budgeting and recordkeeping activities of a housekeeping department.

    Program Goal(s)

    Degree: Hospitality Management - A.A.S. Degree (Career)

    3. Maintain appropriate cost control and financial management skills.

  12. Analyze financial statements (identify issues and problems, gather relevant information, and identify trends and present results).

    Program Goal(s)

    Degree: Hospitality Management - A.A.S. Degree (Career)

    3. Maintain appropriate cost control and financial management skills.

  13. Gather information about a housekeeping operation and document sources appropriately.

    Program Goal(s)

    Degree: Hospitality Management - A.A.S. Degree (Career)

    2. Execute and oversee basic skills involving food preparation and lodging operations satisfactorily.

  14. Evaluate methods of inventory controls – ordering, forecasting, etc.

    Program Goal(s)

    Degree: Hospitality Management - A.A.S. Degree (Career)

    3. Maintain appropriate cost control and financial management skills.

  15. Describe the bidding process in relation to housekeeping operations.

    Program Goal(s)

    Degree: Hospitality Management - A.A.S. Degree (Career)

    2. Execute and oversee basic skills involving food preparation and lodging operations satisfactorily.

  16. Identify social and economic trends (e.g. recycling) impacting housekeeping operations.

    Program Goal(s)

    Degree: Hospitality Management - A.A.S. Degree (Career)

    1. Function at the entry-level or mid-level management position within the hospitality field.