TÜRKÇE
ENGLISH
Information
| Unit | YUMURTALIK VOCATIONAL SCHOOL |
| Code | YTO129 |
| Name | Usage and Control of Cleaning Supplies |
| Term | 2016-2017 Academic Year |
| Semester | 1. Semester |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 2 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Üniversite Dersi |
| Type | Normal |
| Label | E Elective |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Öğr. Gör. AYHAN SAYĞI |
| Course Instructor |
Öğr. Gör. CANANİ YALÇIN
(Güz)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
At the stage of use of cleaning products with significant cost to understand the amount of time cleaning frequency-implemented method, checked with the terms of cleaning performance to calculate unit costs and operating costs.
Course Content
Determination of this course, the standard of cleanliness in accordance with plans and programs aimed to teach the principles and practices in the use of cleaning products operating costs
Course Precondition
Yok
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | 1- Determination of cleaning standards in accordance with plans and programs, |
| LO02 | 2- Codes of practice in the use of cleaning products, |
| LO03 | 3- Operating costs. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | - | Students can have the basic knowledge about the tourism and hotel management, which related to legislation, professional standards and applications, internal and external environmental factors, servicing processes. | |
| PLO02 | - | Students can apply the basic knowledge about the tourism and hotel management, which related to legislation, professional standards and applications, internal and external environmental factors, servicing processes | |
| PLO03 | - | In order to focused on customer satisfaction, Students, Students, who is the knowledge and skills in the field of Tourism and Hotel Management, can take decisions according to the internal and external dynamics surrounding analyze, interpret and evaluate, produce solutions to identify problems in service processes, make performance evaluation and can use business and professional life. | |
| PLO04 | - | Students, who is the knowledge and skills in the field of Tourism and Hotel Management, can know to the physical environment, tools and technologies in the service processes and make the necessary care to protect. | |
| PLO05 | - | When Students, who is the knowledge and skills in the field of Tourism and Hotel Management, perform the duties and responsibilities according to the requirements of a dynamic work environment, it can perform not only individual but also team members. | |
| PLO06 | - | Following the technical and professional innovations for Tourism and Hotel Management, students can find solutions to encounter ordinary and extraordinary problem and also be used when carrying out their duties and responsibilities. | |
| PLO07 | - | Students, who is the knowledge and skills in the field of Tourism and Hotel Management, can use it to improve their professional knowledge and skills of members of the organization and objectively evaluate the performance of members of professional organizations. | |
| PLO08 | - | Students can develop existing skills and knowledge by Innovations related to the profession to follow as awareness of lifelong learning. | |
| PLO09 | - | Students can manage existing resources and make performance evaluation by professional self-confidence, knowledge and skills. | |
| PLO10 | - | Competence in synthesis of learned tourism knowledge by research and representing it to the others. | |
| PLO11 | - | Competence in using information and communication technologies at least as European Computer Using Licence Basic Level. | |
| PLO12 | - | Competence in using at least a foreign language in European Language Portfolio Level A2 (at least to survey the knowledge in the field and communicate with others) | |
| PLO13 | - | Have relevant information and consciousness on legal issues related to working life and the industry, safety regulations of industry, social security issues, quality control and management and protection of natural environment. | |
| PLO14 | - | Committed to ethical values, social justice, cultural values and social responsibility issues and comprehend the desires and needs of the employees and the society, understand the socio-economic characteristics of micro-environment. | |
| PLO15 | - | Tourism and Hotel Management, which is the main activity of the service production process has required to individual quality and dynamism. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Concepts and definitions | Students should review the subject of the previous week. Students should complete the assignments. | |
| 2 | Determination of cleaning standards in accordance with the Plan and Programs | Students should review the subject of the previous week. Students should complete the assignments. | |
| 3 | Cleaning program created in the selection of the cleaning agent | Students should review the subject of the previous week. Students should complete the assignments. | |
| 4 | Cleaning program created in the selection of the type of surface cleaner and features | Students should review the subject of the previous week. Students should complete the assignments. | |
| 5 | Cleaning products | Students should review the subject of the previous week. Students should complete the assignments. | |
| 6 | Chemical properties of the cleaning products | Students should review the subject of the previous week. Students should complete the assignments. | |
| 7 | Midterm | ||
| 8 | Application methods in use Cleaning | Students should review the subject of the previous week. Students should complete the assignments. | |
| 9 | Method and frequency of application time | Students should review the subject of the previous week. Students should complete the assignments. | |
| 10 | Control the use of cleaning products | Students should review the subject of the previous week. Students should complete the assignments. | |
| 11 | Creation of environmental awareness in product selection and use | Students should review the subject of the previous week. Students should complete the assignments. | |
| 12 | Issues to be considered in the use of cleaning agents | Students should review the subject of the previous week. Students should complete the assignments. | |
| 13 | Product cost | Students should review the subject of the previous week. Students should complete the assignments. | |
| 14 | Product cost | Students should review the subject of the previous week. Students should complete the assignments. | |
| 15 | Course review | ||
| 16 | Final Exam | ||
| 17 | Final Exam |
Assessment (Exam) Methods and Criteria
| Assessment Type | Midterm / Year Impact | End of Term / End of Year Impact |
|---|---|---|
| 1. Midterm Exam | 100 | 40 |
| General Assessment | ||
| Midterm / Year Total | 100 | 40 |
| 1. Final Exam | - | 60 |
| Grand Total | - | 100 |