Course Structure and Detailed Curriculum Overview
The Housekeeping program at State Institute Of Hotel Management Catering Technology And Applied Nutrition is designed to provide a comprehensive education that combines academic rigor with practical application. The curriculum spans eight semesters, with each semester structured to build upon the previous one, ensuring progressive learning and skill development.
| Semester | Course Code | Course Title | Credit Structure (L-T-P-C) | Prerequisites |
|---|---|---|---|---|
| 1 | HK101 | Introduction to Hospitality Industry | 3-0-0-3 | - |
| 1 | HK102 | Fundamentals of Housekeeping Operations | 3-0-0-3 | - |
| 1 | HK103 | Basic Cleaning Techniques and Equipment | 2-0-2-4 | - |
| 1 | HK104 | Introduction to Service Quality Management | 3-0-0-3 | - |
| 1 | HK105 | Human Resources in Hospitality | 3-0-0-3 | - |
| 2 | HK201 | Housekeeping Management Systems | 3-0-0-3 | HK101, HK102 |
| 2 | HK202 | Cleaning Technologies and Equipment | 2-0-2-4 | HK103 |
| 2 | HK203 | Occupational Health and Safety Practices | 3-0-0-3 | - |
| 2 | HK204 | Service Delivery Standards and Compliance | 3-0-0-3 | HK104 |
| 2 | HK205 | Customer Experience Design Principles | 3-0-0-3 | HK104 |
| 3 | HK301 | Sustainable Housekeeping Practices | 3-0-0-3 | HK201, HK203 |
| 3 | HK302 | Data Analytics in Hospitality Operations | 3-0-0-3 | HK204 |
| 3 | HK303 | Ergonomics and Workplace Design | 3-0-0-3 | HK203 |
| 3 | HK304 | Advanced Cleaning Technologies | 2-0-2-4 | HK202 |
| 3 | HK305 | Environmental Impact Assessment | 3-0-0-3 | HK301 |
| 4 | HK401 | Technology Integration in Housekeeping | 3-0-0-3 | HK302, HK304 |
| 4 | HK402 | Cross-Cultural Service Delivery | 3-0-0-3 | HK205 |
| 4 | HK403 | Project Planning and Execution | 3-0-0-3 | HK301, HK302 |
| 4 | HK404 | Leadership in Hospitality Management | 3-0-0-3 | HK201 |
| 4 | HK405 | Research Methodology and Ethics | 3-0-0-3 | - |
| 5 | HK501 | Capstone Project I: Industry Research | 4-0-0-4 | HK401, HK402 |
| 5 | HK502 | Advanced Data Analysis Tools | 3-0-0-3 | HK302 |
| 5 | HK503 | Hotel Operations Management | 3-0-0-3 | HK201 |
| 5 | HK504 | Case Studies in Housekeeping Innovation | 3-0-0-3 | HK401, HK402 |
| 5 | HK505 | Strategic Planning and Implementation | 3-0-0-3 | HK404 |
| 6 | HK601 | Capstone Project II: Solution Development | 4-0-0-4 | HK501 |
| 6 | HK602 | Entrepreneurship in Hospitality | 3-0-0-3 | - |
| 6 | HK603 | Global Trends in Hotel Housekeeping | 3-0-0-3 | HK402 |
| 6 | HK604 | Communication Skills for Professionals | 3-0-0-3 | - |
| 6 | HK605 | Internship Preparation and Placement | 2-0-0-2 | HK501 |
| 7 | HK701 | Industry Internship Program | 6-0-0-6 | HK601 |
| 7 | HK702 | Advanced Research Project | 4-0-0-4 | HK501 |
| 7 | HK703 | Leadership Workshop Series | 2-0-0-2 | HK404 |
| 7 | HK704 | Cultural Intelligence and Diplomacy | 3-0-0-3 | HK402 |
| 7 | HK705 | Project Presentation and Defense | 2-0-0-2 | HK601 |
| 8 | HK801 | Final Capstone Thesis | 6-0-0-6 | HK702 |
| 8 | HK802 | Professional Portfolio Development | 3-0-0-3 | - |
| 8 | HK803 | Final Interview Preparation | 2-0-0-2 | - |
| 8 | HK804 | Graduation Ceremony and Alumni Networking | 1-0-0-1 | - |
Advanced Departmental Electives
The department offers a range of advanced elective courses that allow students to specialize in niche areas within housekeeping. These courses are taught by faculty members with extensive industry experience and research background.
1. Sustainable Housekeeping Practices
This course explores the implementation of environmentally friendly cleaning methods, waste minimization strategies, and green certifications in hotel operations. Students examine case studies from leading sustainable hotels and develop actionable plans for reducing environmental impact while maintaining service quality.
2. Data Analytics in Hospitality Operations
Students learn to utilize data analytics tools to optimize housekeeping scheduling, predict demand patterns, and measure performance metrics. The course includes hands-on training with platforms like Excel, Tableau, and Python, enabling students to derive insights from large datasets.
3. Ergonomics and Workplace Design
This elective focuses on designing ergonomic work environments that reduce physical strain on housekeeping staff. Students study biomechanical principles, conduct workplace assessments, and propose modifications to improve productivity and employee well-being.
4. Advanced Cleaning Technologies
Students are introduced to cutting-edge cleaning technologies including ozone disinfection, ultrasonic cleaners, and antimicrobial surface treatments. Laboratory sessions involve testing new products and evaluating their effectiveness in various scenarios.
5. Environmental Impact Assessment
This course teaches students how to assess the environmental consequences of housekeeping operations, from chemical usage to water consumption. Students learn to conduct comprehensive audits and develop mitigation strategies for compliance with regulatory standards.
6. Technology Integration in Housekeeping
Students explore how emerging technologies like IoT sensors, RFID tracking systems, and automated inventory management can revolutionize housekeeping processes. Practical components include designing smart solutions and integrating them into existing workflows.
7. Cross-Cultural Service Delivery
This course examines the cultural nuances that influence guest expectations in international hospitality settings. Students learn to adapt service delivery methods based on regional customs, languages, and etiquette to ensure seamless guest experiences.
8. Customer Experience Design Principles
Students study consumer psychology and service design methodologies specifically tailored for hotel housekeeping. Projects involve redesigning housekeeping workflows to enhance guest comfort and convenience, resulting in improved satisfaction scores.
9. Hotel Operations Management
This course provides an overview of integrated hotel systems including housekeeping, food & beverage, front office, and maintenance. Students gain insights into decision-making frameworks and strategic planning processes that ensure seamless coordination across departments.
10. Strategic Planning and Implementation
Students learn how to develop and execute strategic plans for housekeeping departments. The course covers goal setting, resource allocation, performance measurement, and change management techniques essential for leadership roles in hospitality organizations.
Project-Based Learning Philosophy
The department's approach to project-based learning is designed to bridge the gap between theory and practice, ensuring that students gain real-world experience through meaningful assignments. Projects are structured across three levels: mini-projects (semester-long), capstone projects (year-long), and final thesis (research-based).
Mini-projects are assigned during semesters 3 and 5, focusing on specific operational challenges or innovations within housekeeping. Students work in teams to research solutions, present findings, and implement recommendations under faculty supervision.
The capstone project begins in semester 5 and continues through semester 7. Students select a topic relevant to current industry trends, collaborate with external partners (such as hotels or consulting firms), and produce a comprehensive report that addresses a real-world problem. This phase includes site visits, data collection, and stakeholder engagement.
The final thesis in the eighth semester involves independent research conducted under the guidance of a faculty mentor. Students identify a niche area within housekeeping, formulate hypotheses, gather data, analyze results, and present their conclusions in a formal academic paper. The thesis serves as evidence of advanced critical thinking and scholarly inquiry.
Assessment criteria for projects include innovation, feasibility, impact, teamwork, presentation skills, and adherence to ethical standards. Faculty members from both academia and industry serve as mentors, providing feedback throughout the project lifecycle and ensuring alignment with industry expectations.