Weeks
|
Dates
|
Subjects to be covered
|
|
1 |
Sep 23 - 27 |
Introduction -
Importance of Housekeeping |
|
2 |
Sep 30 - Oct 4 |
The Role of
Housekeeping in Hospitality Operations |
|
3 |
Oct 7 - 11 |
Planning and
Organizing the Housekeeping Department |
|
4 |
Oct 14 - 18 |
Training,
Scheduling, Motivating and Disciplining |
|
5 |
Oct 21 - 25 |
Managing
Inventories
1.
Mid-term examination (ch 1-4)
|
|
6 |
Oct 28 - Nov 1
Oct 29 |
Managing
Inventories
National Holiday |
|
7 |
Nov 4 - 8 |
Controlling
Expenses |
|
8 |
Nov 11 - 15 |
Mid-term
Examination Week |
|
9 |
Nov 18 - 22 |
Safety, Security
and Hygiene |
|
10 |
Nov 25 - 29 |
Managing an
On-Premise Laundry
2.
Mid-term examination (ch 5-7)
|
|
11 |
Dec 2 - 6
Dec 5 - 7 |
Guestroom
Cleanning Religious
Holiday |
|
12 |
Dec 9 - 13 |
Making the
Bed (Practical Session) |
|
13 |
Dec 16 - 20 |
Public Area and
Other Types of Cleaning |
|
14 |
Dec 23 - 27 |
Interior Design |
|
15 |
Dec 30 - Jan 3 |
Revision |
|
16 |
Jan 6 |
Beginning of
Final Examinations |
