Course code Ķīmi3017

Credit points 3

Cleaning Technology

Additional course materials Citi3017_Telpu_kopšanas_tehnoloģija_gala.pdf

Total Hours in Course120

Number of hours for lectures20

Number of hours for seminars and practical classes16

Number of hours for laboratory classes12

Independent study hours72

Date of course confirmation30.03.2021

Responsible UnitUztura katedra

Course developers

author Uztura katedra

Sandra Īriste

Dr. paed.

author doc.

Baiba Ozola

Dr. biol.

Prior knowledge

PārZ2052, Hospitality Businesses

Course abstract

Positive result of room maintenance is possible, by professional choosing the detergent, tool and washing, cleaning and care methods which are suitability adequate of treated material and kind of soil, and by considering ecological, economic and rational kinds of work organization, and by steady following the requests of work safety and hygiene of enterprise.

Learning outcomes and their assessment

• knowledge – marginal perception of theoretical and empirical issues of cleaning technology. Students have basic knowledge about the division, composition and properties of detergents as well as influence on human and environment (control works) ; • skills – students can integrate the acquired knowledge, use professional terminology; students can interpret the results and formulate conclusions of the appropriate results. Students are able to use the acquired knowledge to evaluate different detergents and their ingredients (practical works, lab.works) ; • competence – students are able to organize their work, take the initiative and assume responsibility to outcome of decision, to act in accordance with legal provisions (report), as well as according to the knowledge about the safety of detergents for human and environment (independent work).

Course Content(Calendar)

1 Planning of Housekeeping department. Lecture: washing as process. Surface active agents. Soap. Workshop: oxides. Introductory test. Independent work.
2 Work schedules in the Housekeeping department. Lecture: Synthetic detergents. Additives.
3 Necessity of cleaning products, diversity. Lecture: shampoos. Shower gels. Preparations for the bath. Workshop: acids. 1st control work: oxides.
4 Classification of stain. Lecture: toothpastes.
5 Classification of detergents. Workshop: bases. 1st lab.work. 2nd control work: acids.
6 Chemical composition of detergents
7 Chemical composition of detergents. Workshop: salts. 2nd lab.work. Test.
8 Legislation
9 Legislation. Workshop: water hardness. 3rd lab.work.
10 Environmental impacts of detergents
11 Individual and collective protection equipment. 4th lab.work. 3rd control work: bases.
12 Ergonomics
13 Disinfection, disinsection, deratization
14 Hotel laundry management
15 Cleaning and disinfection plan
16 Laundry management

Requirements for awarding credit points

At the time indicated by the professor, the student writes 3 tests and defends the lab.work protocols and independent work.

Description of the organization and tasks of students’ independent work

The student chooses one of the topics offered by the professor, draw the date on which it has to be presented.

Criteria for Evaluating Learning Outcomes

Mark of test consists of an average of two-part ratings. Valuation of Part I: each test (the 2 best test assignments are taken into account) assigns 25% of the final grade (50% of the final grade). The report assigns 50% of the final grade.
The report is evaluated according to the following criteria: content (40%), presentation style (35%), time management (25%). The final grade is calculated as the arithmetic mean of the two tests and report.
Valuation of Part II: lab.work protocols must be credited. The mark is calculated from 3 control work and test marks.

Compulsory reading

1. Aaltonen T., Hopsu L., Huilaja E. Cleaning manual. Finland: Vihti, 1998. 239 p.
2. Jones T. Professional Management of Housekeeping Operations. Hoboken, New Jersey: John Wiley&Sons, 2007. 477 p.
3. O’Fallon M., Rutherford D. Hotel Management and Operations. New Jersey: John Wiley&Sons, 2011. 494 p.
4. Īriste S., Platace M., Riekstiņa-Dolģe R. (2020). Viesu izmitināšanas pakalpojumu organizēšana. Rīga: VISC.

5. Scanlon N.L. Catering management. Hoboken New Jersey: Wiley, 2013, 262 p.

Further reading

1. Gavrilenko E. Sanitārija un higiēna pārtikas aprites uzņēmumos. Rīga: Turība, 111 lpp.
2. Ruciņš M. Sabiedriskās ēdināšanas uzņēmumu iekārtas. Jelgava: Latvijas Lauksaimniecības universitāte, 2001, 918 lpp.

Periodicals and other sources

1. Hotel und Tourismus Revue [http://www.htr.ch/]
2. Journal of Tourism Consumption and Practice [http://www.library.uq.edu.au/blogs/bte/2009/03/30/journal-tourism-consumption-and-practice]
3. Ilustrētā Zinātne. Rīga: Mediju grupa TOPS. ISSN 1691-256X.

Notes

Catering and Hotel Management, 2nd semester (full time) 4st semester (Part time)