Learn how to handle today’s engineering and maintenance concerns. This course covers all major facility systems, including food service equipment and design. Non-engineers can learn how to understand and speak the language of suppliers and maintenance/engineering staff. You’ll also learn techniques to reduce expenses and increase efficiency, and learn how the latest technology can streamline operations.
Course Description: Provides hospitality managers and students with information they need to know to manage the physical plant of a hotel or restaurant and work effectively with the engineering and maintenance department.
Objectives: At the completion of this course, students should be able to:
- Identify a number of important roles played by hospitality facilities, the two 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 guestrooms 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-premises 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.
Group Teaching Guidelines: This course is designed with fourteen chapter sessions that can be combined or broken down to meet a variety of scheduling needs. Class activities are included in the Instructor’s Guide.
Evaluation: The student must complete a comprehensive final examination.
Learning Resources: Hospitality Facilities Management and Design, Third Edition, by David M. Stipanuk.