RHOT 152: Supervisory Housekeeping and Maintenance provides an overview of the fundamentals of housekeeping and maintenance management in a hotel and resort setting. Areas discussed include: the role of the Executive Housekeeper, Maintenance Manager, labour cost control, scheduling, budgeting, cleaning procedures, material planning and laundry operations. You will discuss energy saving trends and the environmental stewardship of hotels and resorts.
Prerequisites: None
Corequisite: None
Crosslisted: None
Accessibility Services Notice
Students who would like an academic accommodation and who have a documented disability should contact Accessibility Services, if they have not already done so.Course Details| Total number of weeks | 15 |
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| Total Credits | 3.00 |
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| Total Hours | 45 |
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Typical hours per week breakdown| Lecture | 3 |
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Learning Outcomes
Upon successful completion of this course, the learner will be able to:
- explain the important role the housekeeping department plays in the operation of a hotel or resort;
- organize the work flow of the housekeeping department according to the principles of modern management techniques;
- develop a procedure for the cleaning of a guest room and bathroom and for the inspection of both to ensure an effective quality assurance program;
- explain the components of a material planning system for a hotel-resort housekeeping department which will result in the efficient and effective administration of equipment and supplies;
- explain the role, cost and operation of Hospitality maintenance systems;
- explain the security concerns for a hotel operation;
- describe the types of inventories maintained by the housekeeping department which will result in the efficient and effective administration of equipment and supplies;
- explain the factors involved in hospitality planning and design; and
- describe various effective energy management and environmental options and best industry practices.
Grading Table
| Percentage |
Letter Grade |
GPA |
| 95 - 100 |
A+ |
4.33 |
| 90-94 |
A |
4.00 |
| 88-89 |
A- |
3.67 |
| 85-87 |
B+ |
3.33 |
| 80-84 |
B |
3.00 |
| 78-79 |
B- |
2.67 |
| 75-77 |
C+ |
2.33 |
| 70-74 |
C |
2.00 |
| 68-69 |
C- |
1.67 |
| 65-67 |
P |
1.00 |
| 64 and below |
F |
0.00 |
See the Academic Calendar for General Information including how to withdraw from course(s) and other regulations.
Disclaimer
Information contained in this course outline is correct at the time of publication. Content of the course is revised on an ongoing basis to ensure relevance to changing educational, employment and market needs. The instructor will endeavor to provide notice of changes to students as soon as possible. The instructor reserves the right to add or delete material from courses.