HOSP-270: Facilities Management

School
Business, Entrepreneurship, & Professional Development
Department
Hospitality Studies
Academic Level
Undergraduate
Course Subject
Hospitality
Course Number
270
Course Title
Facilities Management
Credit Hours
3.00
Instructor Contact Hours Per Semester
47.00 (for 15-week classes)
Student Contact Hours Per Semester
47.00 (for 15-week classes)
Grading Method
A-E
Pre-requisites
HOSP-211
Catalog Course Description

Studies the critical roles of housekeeping, maintenance, and design and development in hotel, restaurant, and non-commercial facilities. Explores the impact of these roles on operating budgets, guest perception, and guest service.

Goals, Topics, and Objectives

Core Course Topics
  1. The role of housekeeping in hospitality operations.
  2. Hospitality facilities management tools, techniques, and trends.
  3. Food service planning and design.
  4. Lodging, planning, and design.
  5. Renovation and capital projects.
Core Course Learning Objectives (Separated)

1. Explain the relationship between the housekeeping, front office, maintenance, and food and beverage departments.
2. Identify typical cleaning responsibilities of the housekeeping department.
3. Identify basic management functions of the Executive Housekeeper.
4. Describe the procedures typically followed by room attendants for pre-shift set-up and guest room cleaning.
5. Distinguish routine cleaning from deep cleaning functions.
6. State the goals of maintenance management systems for several types of maintenance.
7. List the elements to consider when contracting for services.
8. Describe the role of the maintenance department in capital projects and renovations including the role of facilities benchmarking.
9. Categorize food service equipment consultants and contractors.*
10. Discuss building materials and associated construction methods as they relate to the components of a property.
11. Explain the concept development process for food service facilities.
12. Identify regulations that affect the construction of food service facilities.
13. Describe the hotel development process.
14. Summarize the life cycle of various facilities and hotel areas.
15.Explain how a renovation plan is implemented including the design phase and construction phase.*

Assessment and Requirements

Assessment of Academic Achievement

• Progesss Tests (4 x 50 pts each): 200 points
• Chapter Assignments: 60 points
• Class Attendance/Participation: 40 points
• Term Project/Paper: 50 points
• Final Exam: 100 points
Total Possible Grade Points: 450

Grading Scale:
• 90% - 100% A
• 80% - 89% B
• 70% - 79% C
• 60% - 69% D
• 0% - 59% E

Texts

See Department for approved text(s).

Approval Dates

ILT Approval Date
10/09/2013
Curriculum Committee Approval Date
04/01/2013