Course Information

Course Title	Code	Semester	L+U Hour	Credits	ECTS
USAGE AND INSPECTION OF CLEANING SUPPLIES	UTOİ1107	1. Semester	2 + 0	2.0	4.0

Prerequisites

None

Language of Instruction	Turkish
Course Level	Associate's Degree
Course Type	Compulsory
Mode of delivery	Lecture
Course Coordinator
Instructors	Filiz ÇETİNKAYA KARAFAKI
Assistants
Goals	To ensure that a student's operation of a hotel is to learn all kinds of chemicals and stains that will be encountered in the housekeeping department and to implement effective cleaning by applying the most appropriate cleaning method.
Course Content	Introduction and teaching of cleaning concepts, cleaning steps and programmed working knowledge are given. Methods of cleaning are explained by introducing used tools and equipment.
Learning Outcomes	1) They explain the concepts of cleaning, stain and chemical in relation to each other. 2) Describes dirt and soil types. 3) Analyzes the type of stain that forms the pollution. 4) When he sees stain, he decides which cleaning method to clean. 5) It evaluates the cleaning chemicals needed for a successful result in the cleaning method you use. 6) Creates the cleaning program needed to get the most efficient results as soon as possible. 7) A cleaner appreciates its role in evaluating cleaning processes. 8) When you see a stained ground, it has a high self-efficacy belief in bringing it to its original appearance. 9) It has the consciousness that cleaning and hygiene should be considered as a whole.

Week	Topics	Teaching and Learning Methods and Techniques	Study Materials
1. Week	Concepts and definitions
2. Week	Determination of cleanliness standards in line with plans and programs
3. Week	Surface types and properties in cleaning agent selection
4. Week	The most efficient cleaning principles according to the type of dirt, dirt density, water quality, surface type in cleaning programs
5. Week	Application methods for using cleaning products
6. Week	The chemical properties of cleaning products
7. Week	The chemical properties of cleaning products
8. Week	Method, application, time and frequency
9. Week	Control of the use of cleaning products
10. Week	Creating environmental awareness in product selection and use
11. Week	Creating environmental awareness in product selection and use
12. Week	Overview Overview
13. Week	Overview Overview
14. Week	Overview Overview

Recommended Sources

Akoğlan, K., (2004). Otel İşletmelerinde Kat Hizmetleri Yönetimi. Ankara: Detay Yayıncılık

Akoğlan, K., M., Yıldız, E., (2006). Temizlik Ürünlerinin Kullanımı ve Denetimi. Ankara: Detay Yayıncılık

Akoğlan, K., M., Yıldız, K., E., (2007). Temizlik Hizmetleri İşletmeciliği. Ankara: Detay Yayıncılık

Bulduk, S., (2003). Gıda ve Personel Hijyeni. Ankara: Detay Yayıncılık

Koçak, N., (2007). Yiyecek ve İçecek İşletmelerinde Gıda ve Personel Hijyeni. Ankara: Detay Yayıncılık

Seymen, O., A., (2004). Konaklama İşletmelerinde Çağdaş Kat Hizmetleri. Ankara: Detay Yayıncılık

Sezgin, O., S., (2000). Konaklama İşletmelerinde Kat Hizmetleri Yönetimi. Ankara: Gazi Yayınevi

*DK = Course's Contrubution.

	0	1	2	3	4	5
Level of contribution	None	Very Low	Low	Fair	High	Very High

Event	Quantity	Duration (Hour)	Total Workload (Hour)
Course Duration (Total weeks*Hours per week)	14	2	28
Work Hour outside Classroom (Preparation, strengthening)	14	2	28
Midterm Exam	2	5	10
Time to prepare for Midterm Exam	7	5	35
Final Exam	1	5	5
Time to prepare for Final Exam	10	5	50
Total Workload
Total Workload / 30 (s)
ECTS Credit of the Course			30