Overall objectives:

1 - Employ hygiene techniques in the various spaces that make up a development with accommodation.
2 - Master techniques for tidying rooms and public areas.
3 - Organize and plan floor services, using the products and equipment to be used.
4 - Gain knowledge of the Floor Service functionality.

Syllabus:

1 - Room maids;
1.1 - Functions and professional qualities;
1.2 - Functions and interaction with other sections;
1.3 - Hierarchy in the Floors service.
2 - The service;
2.1 - Methods and daily tasks;
2.2 - Preparation of "car of floors";
2.3 - Equipment and material;
2.4 - Changing clothes and tidying them up;
2.5 - Hygiene and cleaning of an occupied room, entrance and exits - "performance standards";
2.6 - Floor Service Zones (Trade).

Literature/Sources:

Abranja , N., Almeida, A. E. , 2020 , Gestão hoteleira : o produto, o serviço e as técnicas Mafalda Almeida, 1ª ed. , Lisboa: Lidel
Cunha, L., Abrantes, A. , 2013 , Introdução ao Turismo, 5.ª ed. , Lisboa, Lidel
Quintas, M. A. , 2006 , Organização e gestão hoteleira - Organização e gestão dos empreendimentos turísticos , Euro-Tom
Quintas, M. A. , 1988 , Tratado de Hotelaria , Instituto Nacional de Formação Turística

Assesssment methods and criteria:

Classification Type: Quantitativa (0-20)

Evaluation Methodology:
The aim is to acquire and apply the knowledge foreseen in the objectives and syllabus contents. Rating in normal season: - Realization of two individual written tests, with a weighting of 40% each in the final grade. - If there are conditions, training in a real work context (2 weekends) and delivery of the respective report with a weighting of 20% in the final grade. In case there are no conditions to carry out training in a real work context and in both cases for student workers who cannot carry out training in a real work context, a work will be carried out with a weighting of 20% in the final grade . Only the written teste can be recovered at appeal time through an exam.