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HHT10804 HOSEKEEPING OPERATION

ASSIGNMENT 1
CHAPTER 1: INTRODUCTION TO THE HOUSEKEEPING OPERATION
TOPIC: HOTEL ORGANIZATION CHART
A.

INSTRUCTION:

1.
Assignment must be completed in A4 size report writing.
2.
Each student is required to submit an individual report of the topic given.
3.
Mode: Individual
4.
Date of Submission: 14 April 2016 (THURSDAY)
5.
Report must be more than 7 pages and less than 15 pages.
** If you have any difficulties in submitting the assignment according to the date given,
please come and discuss with me. There will be penalty for late submission.
B.
QUESTION:
You are required to choose ONE (1) 4-star or 5-star hotel in Malaysia and briefly explain about
the job responsibilities of each personnel involved in Housekeeping department.
I.
Introduction
a. The hotel background, facilities and amenities available

IV.

II.

Body
a. The organization chart of the hotel and housekeeping department.
b. Explain job responsibilities of each personnel in the housekeeping department.

III.

Conclusion
From your opinion, why it is very important for a hotel to have the housekeeping
department?
Appendix if any

C.

FORMAT
Font: Arial
Size:11
Line Spacing : 1.5
Cover: a. MSU Logo
b. Title of Assignment & Hotel Logo
c. Name & ID
d. Lecturer Name: AMIRAH CHE AYUB
e. Cover page is ORANGE

D.

ARRANGEMENT ON THE ASSIGNMENT:


1) Table of Content
2) Introduction
3) Content

HHT10804 HOSEKEEPING OPERATION

4) Conclusion
5) Reference
6) Appendix (if any)
7) Writing Rubric
ASSESSMENT:
Report will be evaluated based on the rubric attached.
E.
PROGRAM OUTCOME
PO 1: acquire and apply knowledge in travel, hospitality and tourism, developing awareness and
business acumen to pursue a higher level of education (KNOWLEDGE).
PO 3: provide services and participate in any hospitality and tourism related programs to fulfill
the need of society locally and globally (SOCIAL SKILLS AND RESPONSIBILTY).
PO 4: demonstrate ethics value and professionalism within varieties of hospitality and tourism
environment (VALUES, ATTRIBUTES AND PROFESSIONALISM).
PO 6: identify and solve problems using effective critical thinking skills in order to achieve
quality decision making (CRITICAL THINKING AND PROBLEM SOLVING).
PO 7: perpetually seek and acquire knowledge in hospitality and tourism areas (LIFE LONG
LEARNING).
F.
COURSE OUTCOME(S)
CO1 Explain the operation and management of housekeeping in a hotel.
CO2 Identify the function of the reception service and the inter relationship with other
department in hotel.
CO7 Outline the task and role of housekeeping personnel.

HHT10804 HOSEKEEPING OPERATION

COVER PAGE (example):

SCHOOL OF HOSPITALITY AND CREATIVE ARTS


(SHCA)
HOUSEKEEPING OPERATION
HHT10804

ASSIGNMENT 1(HOTEL ORGANIZATION


CHART)

PREPARED FOR:
MISS AMIRAH CHE AYUB

PREPARED BY:
SYAZA BT AZMAN

(0120140XXXXX)

DHTM

HHT10804 HOSEKEEPING OPERATION

HHT10804 HOSEKEEPING OPERATION

Name: ____________________________
Matrix No.:_________________________
Attribute

Poor

Originality
(25 marks)

Just cut and


paste

Content
Richness
(30 marks)
Flow of ideas
(20 marks)

1-4
Inability to
synthesize
1-5
Shoddy work

Below
Average
Minimal effort
to indicate
originality

5-10
Not enough
point of
argument
6-10
Not well
planned

Satisfactory

Good

Excellent

Modifications
into own effort

Shows effort
of producing
originality
work

11-15
Acceptable
effort

16-19
The content
is more than
adequate
16-20
Good linkage
between
points of
arguments
12-15
Simple and
easy

High
evidence of
original work.
Due credit
given to
original
source
20-25
Very
competence

11-15
Evidence of
linkage
between points
of argument
10-11
Uneven

21-30
Very well
thought out

1-4
Poor
expressions
and full of
jargons

5-9
Poor
command of
language

Grammar
(10 marks)

1/2
Full of
grammatical
error

3/4
Too many of
grammatical
error

5/6
Acceptable
level of
grammatical
error

7/8
Minimal
grammatical
error

9/10
No
grammatical
error

Punctuality
(5marks)

1/2
4 day or more
late from
submission

3/4
3 day late
from
submission

5/6
2 day late from
submission

7/8
1 day late
from
submission

9/10
On the day of
submission

Writing style
(10 marks)

Score

16-20
Good
journalism

TOTAL
100