VI Housekeeping

TEA Units of Study: TEKS "Knowledge and skills" subsections covered:

A. Cleanliness B. Guest rooms C. Public areas D. Laundry E. Contract services

  • (1) The student gains additional academic knowledge and skills required to pursue the full range of career and postsecondary educational opportunities within the hospitality services industry.
    • (A) apply advanced reading, writing, and mathematical skills necessary to perform job tasks in the hospitality industry
  • (9) The student understands roles within teams, work units, departments, organizations, inter- organizational systems, and the larger environment.
    • (F) summarize the importance of housekeeping standards to assure guest satisfaction
    • (G) prepare a staffing guide to schedule various staff positions to assure guest satisfaction
    • (H) investigate how operations manage inventories to maintain adequate quantities of recycled and non-recycled items
    • (I) explain how a status report is used to ensure housekeeping standards
  • (J) outline the factors to consider when determining the size of an inventory purchase to maintain desired quantities based on varying occupancy levels

Resources:

  • Hospitality Services, High School Curriculum Caddy, CEV Multimedia, Ltd., 2004
  • Hospitality Services Curriculum Guide, Reference Book, Student Activity, and Tests, Curriculum Center for FCS, 2003 – Ch.19
  • Hospitality Services: Food and Lodging, Goodheart-Willcox Company, 2004 – Ch. 12
  • Hospitality Net http://www.hospitalitynet.org/index.html

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