Course Structure Overview
This table outlines the complete course structure across all 8 semesters, including core subjects, departmental electives, science electives, and laboratory components.
| Semester | Course Code | Course Title | Credit Structure (L-T-P-C) | Prerequisites |
|---|---|---|---|---|
| I | HK101 | Introduction to Hospitality | 3-0-0-3 | - |
| I | HK102 | Housekeeping Fundamentals | 3-0-0-3 | - |
| I | HK103 | Customer Service Principles | 3-0-0-3 | - |
| I | HK104 | Basic Cleaning Techniques | 2-0-2-4 | - |
| I | HK105 | Hygiene and Sanitation Standards | 3-0-0-3 | - |
| I | SC101 | Mathematics for Hospitality | 3-0-0-3 | - |
| I | SC102 | English Communication Skills | 3-0-0-3 | - |
| II | HK201 | Cleaning Technology | 3-0-0-3 | HK104 |
| II | HK202 | Quality Assurance in Hotels | 3-0-0-3 | HK105 |
| II | HK203 | Inventory Management | 3-0-0-3 | HK104 |
| II | HK204 | Occupational Safety and Health | 3-0-0-3 | - |
| II | HK205 | Housekeeping Equipment Maintenance | 2-0-2-4 | HK104 |
| II | SC201 | Statistics for Hospitality | 3-0-0-3 | SC101 |
| III | HK301 | Strategic Housekeeping Planning | 3-0-0-3 | HK201, HK202 |
| III | HK302 | Sustainability in Hospitality | 3-0-0-3 | HK205 |
| III | HK303 | Housekeeping Cost Analysis | 3-0-0-3 | HK203 |
| III | HK304 | Staff Development and Training | 3-0-0-3 | - |
| III | HK305 | Digital Tools for Housekeeping | 2-0-2-4 | HK201 |
| IV | HK401 | Leadership in Service Delivery | 3-0-0-3 | HK301, HK304 |
| IV | HK402 | Advanced Cleaning Methods | 3-0-0-3 | HK201 |
| IV | HK403 | Housekeeping in Healthcare Settings | 3-0-0-3 | HK205 |
| IV | HK404 | Cruise Ship Housekeeping | 3-0-0-3 | - |
| IV | HK405 | Event Housekeeping Coordination | 2-0-2-4 | HK301 |
| V | HK501 | Research Methodology in Hospitality | 3-0-0-3 | - |
| V | HK502 | Cross-Cultural Communication | 3-0-0-3 | - |
| V | HK503 | Housekeeping Project Management | 3-0-0-3 | HK401 |
| V | HK504 | Guest Satisfaction Metrics | 3-0-0-3 | HK302 |
| VI | HK601 | Capstone Project - Housekeeping Innovation | 4-0-0-4 | HK501, HK503 |
| VI | HK602 | Internship in Real Hospitality Environments | 0-0-6-6 | - |
| VII | HK701 | Specialized Elective: Green Housekeeping | 3-0-0-3 | HK302 |
| VII | HK702 | Specialized Elective: Smart Hotel Operations | 3-0-0-3 | HK405 |
| VII | HK703 | Specialized Elective: Guest Experience Optimization | 3-0-0-3 | HK401 |
| VIII | HK801 | Final Year Thesis - Advanced Housekeeping Solutions | 4-0-0-4 | HK601 |
| VIII | HK802 | Professional Practice and Industry Exposure | 0-0-6-6 | - |
Advanced Departmental Electives
These courses provide students with specialized knowledge in niche areas of housekeeping that are increasingly relevant in today's industry:
- Advanced Cleaning Techniques: This course explores cutting-edge cleaning methods, including enzymatic treatments, steam sanitization, and bio-degradable solutions. Students learn to assess the effectiveness of different techniques based on surface materials, contamination levels, and environmental impact.
- Occupational Safety and Health in Hospitality: Designed to prepare students for regulatory compliance, this course covers hazard identification, risk assessment, personal protective equipment (PPE), and emergency response plans specific to hotel environments.
- Digital Tools for Housekeeping: Students are introduced to mobile applications, IoT devices, RFID tracking systems, and data analytics tools that enhance efficiency in housekeeping operations. They gain hands-on experience in using these platforms to monitor schedules, track resource usage, and generate reports.
- Housekeeping Cost Analysis and Budgeting: This course teaches students how to create accurate budgets, analyze cost trends, allocate resources effectively, and evaluate profitability of different cleaning services offered by hotels.
- Staff Development and Training: Focuses on designing training modules, evaluating staff performance, mentoring junior employees, and building effective leadership skills needed for supervisory roles in housekeeping departments.
- Cross-Cultural Communication: Essential for working in international settings, this course helps students understand cultural differences that influence guest expectations, workplace dynamics, and service delivery styles across various regions.
- Event Housekeeping Coordination: Prepares students to manage housekeeping logistics during large-scale events such as conferences, weddings, or festivals. Topics include timeline planning, crowd management, equipment setup, and coordination with event planners.
- Sustainability in Hospitality: Emphasizes eco-friendly practices, green certifications like LEED, energy-efficient appliances, water conservation strategies, and waste reduction techniques to align housekeeping operations with sustainability goals.
- Housekeeping Project Management: Teaches students how to plan, execute, and monitor projects from concept to completion. Students learn to use Gantt charts, resource allocation models, stakeholder communication strategies, and project risk management tools.
- Guest Satisfaction Metrics: Covers methods for measuring guest satisfaction through feedback surveys, mystery shopper evaluations, and service quality audits. Students learn how to interpret data and implement improvements based on insights gathered.
Project-Based Learning Philosophy
The department believes that learning through projects enhances both theoretical understanding and practical application. All students are required to complete two mandatory mini-projects during their academic journey:
- Mini-Project I (Semester III): Students work in small groups on a real-world case study provided by industry partners or faculty members. The project involves analyzing current housekeeping challenges and proposing solutions using research methodologies.
- Mini-Project II (Semester V): Students propose their own project idea related to their area of interest within the housekeeping domain. They collaborate with a faculty mentor to develop a detailed plan, conduct research, and present findings to peers and industry experts.
The final-year thesis/capstone project is a comprehensive endeavor where students select an issue or opportunity in housekeeping that they wish to investigate thoroughly. They are encouraged to work closely with industry professionals and academic advisors throughout the process to ensure relevance and feasibility of their research.
Project selection criteria include:
- Alignment with current trends in hospitality
- Availability of data or resources for investigation
- Relevance to student interests and career aspirations
- Feasibility within the allocated time frame
- Need for innovation or problem-solving approach
Evaluation criteria for all projects include:
- Clarity of objectives and scope definition
- Research methodology and data analysis techniques
- Quality of presentation and documentation
- Impact of findings on industry practice
- Professional communication and teamwork skills demonstrated