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HTM281 |
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Course Description: Provides hospitality managers and students with information they will need to know to manage the physical plant of a hotel or restaurant and work effectively with the engineering and maintenance department. Evaluation: The student must complete seventeen basic, self-scoring review quizzes, four progress test, and a comprehensive final examination. Learning Resource: Facilities Management, Second Edition, by: David M. Stipanuk, Cornell University Harold Roffmann, CEOE, CHA Learning Objectives: At the completion of this course, students should be able to: 1. State the goals of maintenance management systems. 2. Describe the basic structure of water and wastewater systems. 3. Discuss the basic elements of human comfort and how HVAC systems affect this comfort. 4. Explain the importance of colour rendition, safety, and emergency lighting in lighting system design. 5. Explain factors in locating a laundry and selecting laundry equipment. 6. Describe special telephone services offered by hotels. 7. Outline how building design and maintenance affect safety. 8. Describe ways the hospitality industry can reduce the amount of solid waste it generates. 9. Discuss food service equipment maintenance. 10. Describe various ways to reduce guestroom energy costs. 11. Discuss typical utilities used in hospitality facilities. 12. Describe the structural features of a surface parking lot. 13. Discuss the hotel development process. 14. Discuss food service facility layout. 15. Distinguish among types of hotel renovation. |
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information on PDIT programs, please complete our information request form. View Fees and Print Registration Form Students from the US & Other Countries View Fees and Print Registration Form Students Residing in Canada. Return To HOSPITALITY TRAINING & MANAGEMENT Home Page! Last Updated December 31, 2005 |
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