HM 392 – Industry (2)

Course lecturer :

  • Dr. Gamal Hassan

Course assistant :

  • Mr. Amr Fouad

Course objectives :

Explain the responsibilities and job description of the various duties of Housekeeping positions Discuss the proper procedure for cleaning and inspecting a guest room and bublic areas Describe the importance of the food and beverage operation to a hotel’s success List the most common positions found in a food and beverage operation

Course description :

This course aims to assist students to get knowledge and skills about the role of the supervisory function in the housekeeping department; provides a thorough overview of maintaining a quality staff, planning and organizing, the technical details of cleaning a room, managing the laundry, and control of supplies and equipment. And will address the issues surrounding managing the operations of a food and beverage business such as food production outlet and all food service (restaurant, banquet ,room service ,etc.)

Course assessment :

Internal Industry internship (50%)=50 points external industry internship (50%)=50 points Internal Industry internship 50%=50 marks Field research Project 15 points Role play 5 points Assignments 5 points Mid-term exam 20 points

Recommended text books :

Sanders,E. et al.,(2007)Understanding Food Service Cost Control:An Operational Text for Foodand Labor Cost,NJ:Prentice- Hall

Recommended refrences :

N/A