Course Description
Introduction to building systems and facilities management for hospitality and food industry establishments. Explores the engineering and maintenance requirements peculiar to the hospitality and food industry. Special emphasis on sustainability, building operating systems, and resource management.
Athena Title
Hosp and Food Ind Fac Mgmt
Prerequisite
HFIM 2500
Grading System
A - F (Traditional)
Course Objectives
Students will be able to understand the various costs related to hospitality and food industry properties; demonstrate an appreciation for the design characteristics of hotels, resorts, and food service establishments by applying the basic principles of lodging and food service design, maintenance, safety, and renovation; and describe the nature of hospitality and food industry facilities and issues involved in managing maintenance needs.
Topical Outline
I. Facilities Management Tools, Techniques, and Trends II. Managing for Environmental and Economic/Business Sustainability and Resiliency III. Safety and Security Systems Planning and Management IV. Managing Water, Electrical, Mechanical, and HVAC Systems V. Lodging Facilities Planning and Design VI. Food Service Facilities Planning and Design VII. Landscape Design and Parking Lots VIII. Renovation and Capital Projects
Syllabus