Eligibility : 10+2 (H.S.C) / S.S.C. or equivalent
Title : Diploma
Duration : One Year + six months in industry
Teaching hours per week : 35
Industrial Training : 24 weeks
|Subject||Teaching Scheme||EXAMINATION SCHEME||MTS|
House Keeping Oper.
|06||10||16||1 (3 Hrs)||100||06||200||20||40|
|05||-||05||1 (3 Hrs)||100||-||-||10||-|
|05||04||09||1 (3 Hrs)||100||02||50||10||10|
Total Hours per Week : 35 Hours Grand Total : 700 Marks
Pass (Theory) - 35%
Pass (Practical) - 40%
Aggregate - 40%
Council’s Examination :
TH : Marks for Council Exam, for theory marks
PR : Marks for external Practical
MTS : Mid term sessionals
UNIT-1 : Importance of housekeeping in the hospitality industry, types of lodging establishments, organisational chart – duties and responsibilities of housekeeping employees. Necessity of the personnel factor in dealing with the guest on a day to day basis.
UNIT-2 : Cleaning equipment – Selection of equipment, brooms and brushes, protective equipment, clothes used in cleaning, box sweeper, electric equipment, vaccum cleaner, floor scrubbing and polishing machine, floor shampooing machine, containers trolley, chamber maid’s trolley, etc. Use and care of equipment and material required by the House Keeping Department.
UNIT-3 : Solvents grease absorbents, disinfectants, antiseptics, soaps, deodorants, detergents, polishes & storage.
UNIT-4 : Cleaning methods – Care, cleaning and polishing of various surfaces, hard floorings, thermoplastic floorings, wooden, surfaces painted, varnished, laminated compositions, walls and wall coverings, furniture of various types e.g., brass, copper, aluminium, stainless steel, chromium.
UNIT-5 : Cleaning of guest rooms and bath – daily, weekly and spring cleaning, night service, check list of standard guest and bathroom supplies, room occupancy list, housekeepings report, handling room transfers, lost and found, cleaning of public restaurant. Food service, areas and employees areas.
UNIT-6 : Laundry work – use of laundry agents, laundry equipment, stain removal agents, handling guest laundry.
UNIT-7 : Linen Room – Its importance in hotels, selection and buying of linen, inspecting, receiving used linen. Linen stock for any establishment.
UNIT-8 : Different types and importance of keys – section key, master key, floor key and grand master key. Key of executive offices and public areas and computerised key.
UNIT-9 : Pest control and eradication – with special reference to rats, cockroaches, furniture beetle, clothes moth, etc. Dealing with emergency situation like fire, death, theft, accidents, safety security control.
Cleaning and polishing of various surfaces, hard flooring, semi-hard floorings, wooden flooring.
Wall treatments – tiles, wall paper, fabric, glass surfaces, mirrors, metal cleaning – silver, brass, copper.
Bed making and turn down service.
Daily cleaning and preparation of guest room, VIP rooms, cleaning of bathrooms.
Periodical cleaning in guest room, public areas, spring cleaning in guest rooms and pubic areas.
Flower arrangements – dining tables, reception counters, buffet tables. Field visit to hotels to familiarise students with operations of various departments in hotel.
Stain removal, washing, drying, ironing, folding, storing of various types of fabrics and garments. Uuse of laundry equipment and dealing with different types of pests, House Keeping reports and formats.
UNIT-1 : Objectives of interior decoration - Principles of designs, their application in hotel industry.
UNIT-2 : Colours – colour hormonies, assocration of colours and their application in the various areas of the hotel industry.
UNIT-3 : Flower arrangements – Western and Eastern styles. Guidelines on preserving freshness of flowers and arrangement for different occasions.
UNIT-4 : Furniture & its arrangements, selection of furniture, types of furniture.
UNIT-5 : Soft Furnishings – Curtains, cushions, bedspread.
UNIT-6 : Floor Furnishings – floor coverings.
UNIT-7 : Selection of furnishing fabrics.
UNIT-8 : Glossary of art forms – as rangoli, flower carpet, design, dry flower arrangements, wall hangings of different types.
HYGIENE – THEORY:
UNIT-1 : Definition of Hygiene, positive good health, personal hygiene in detail. Care of skins, hair, hand, feet, teeth, prevention of body odour. Choice and care of clothing including shoes. Importance of health and personality, cleanliness, good grooming.
UNIT-2 : Garbage disposal - different method advantage and disadvantages.
UNIT-3 : Types of bacteria, favourable conditions for their growth, definition of first aid, golden rules of first aid, care of cuts, wounds and bandages.
UNIT-4 : Food poisioning – causative factors and response of House Keeping staff to such eventualities.
UNIT-5 : Hygiene of the establishment – Design of department, washable floors & walls, good ventilation, smooth flow of work, prevention of over crowding elimination of dark corners, crevices or cracks cleaning of equipment and personal tools immediately after use and obligation of all food service employees.
UNIT-1 : Fire extinguishers - various types of extinguishers, their use and application.
UNIT-2 : Laundry Equipment – Study of different types of laundry equipment eg.: washing machine, hydro-extractor, boiler calendering machine and steam press.
Unit-3 : Water and Sanitation – Hard & soft water, use of water softners, construction and working of flushing cistern, water closets, urinals, water taps (bib & pillar), water traps & seal.
Unit-4 : Lighting – types and their use in different areas of the hotel.
HOTEL MAINTENANCE - PRACTICALS :
Replacement of different types of fuses.
Replacing of electric bulb, cleaning of lamp fittings.
Fault finding and replacement of fluorescent tubes.
Wiring of plug pin and plug socket.
Study of flush tanks including replacement of parts.
Study of water taps, reasons of water leakage, removal of washers.
UNIT-1 : Introduction – Definition, objectives, principles of effective communication and the importance of good communication.
UNIT-2 : Types of communication – formal, informal, verbal, written, horizontal, vertical.
UNIT-3 : Essentials of good business letter and types of letters – Official, D.O.
UNIT-4 : Letter writing - Circular, Memo, Notice, U.O. Note, applications Bio-data (C.V.) covering letter, Invitations, Greetings, Apologies.
UNIT-5 : Use of telephone, fax, taking telephonic orders, telephone etiquette’s.
UNIT-6 : Communication with guest and Body language.
Computer Applications in House Keeping – (to be taught in practical classes)
Unit-1 : Computer Fundamentals:
Information concepts and processing
Climents of a computer processing system
Hardware, features and uses
Unit-2 : Application of computers in generating room status reports.