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May 15, 2024
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2022-2023 Catalog [ARCHIVED CATALOG]
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HOSP 227 - Hospitality Facilities Management and Design PREREQUISITES: HOSP 114 - Introduction to Hospitality PROGRAM: Hospitality Administration CREDIT HOURS MIN: 3 LECTURE HOURS MIN: 3 DATE OF LAST REVISION: Fall, 2015
This course provides a foundation of information needed to manage the physical plant of a hotel or restaurant and work effectively with the engineering and maintenance department
MAJOR COURSE LEARNING OBJECTIVES: Upon successful completion of this course, the student will be expected to:
- Identify important roles played by hospitality facilities, primary categories of facility operating costs, the components of each category, and various factors that affect those costs.
- Describe several types of maintenance, state the goals of maintenance management systems, and describe computerized and Internet-based facilities management.
- Identify the basic facilities-related concerns associated with guest rooms and corridors, public space, recreation and exterior areas, back-of-the-house areas, and the building’s structure and exterior.
- Describe sustainability and its role in the overall business strategy of a hospitality operation, and state some of the principal measures facilities managers can take to minimize and manage waste.
- Describe how to reduce occupational injury rates in the hospitality industry and outline how building design and maintenance affect safety
- Outline water usage levels and patterns in the lodging industry, and describe the basic structure of water and waste-water systems.
- Explain various aspects and components of electrical systems, cite important considerations regarding system design and operating standards, and identify elements of an effective electrical system and equipment maintenance program.
- Describe the basic elements of human comfort and how HVAC systems affect this comfort.
- Define basic lighting terms, explain how natural light can be used to meet a building’s lighting needs, and describe common artificial light sources.
- Describe laundry equipment and explain factors in selecting laundry equipment and locating an on premise laundry.
- Describe food preparation equipment, cooking equipment, and sanitation equipment.
- Describe the nature of and typical problems associated with a building’s structure, finishes, and exterior facilities, including the roof, exterior walls, windows and doors, structural frame, foundation, elevators, parking areas, storm water drainage systems, utilities, and landscaping and grounds.
- Summarize the hotel development process.
- Explain the concept development process for food service facilities, outline the makeup and responsibilities of the project planning team, and describe food service facility layout.
- List typical reasons for renovating a hotel, summarize the life cycle of a hotel, and describe types of renovation.
COURSE CONTENT: Topical areas of study include -
- Hospitality Facility Management
- Environmental and sustainability facilities management
- Hospitality safety and security systems
- Water and waste-water systems
- Electrical systems
- Heating, ventilating and air conditioning systems
- Lighting systems
- Laundry systems
- Food service equipment
- Lodging planning and design
- Food service planning and design
- Renovation and capital projects
Course Addendum - Syllabus (Click to expand)
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