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Introduction to Hospitality Facilities Management

Introduction to Hospitality Facilities Management

This program does not require approval by Private Training Institutions Branch (PTIB) of the Ministry of Advanced Education and Skills Training. As such, PTIB did not review this program.

This course provides students with a foundation in management and maintenance practices of the physical plant and facilities of a hotel, restaurant, and/or recreation venue.

 

ENTRY REQUIREMENTS
Students must complete an intake with recruitment team.

  • Applicants must provide a valid photo ID or birth certificate
  • Applicants must hold a high school diploma or be at least 19 years of age
  • Students under the age of 19 require their parent or guardian’s signature
  • Student must complete an intake with Admissions team member

 

ADMISSION REQUIREMENTS

  • Applicants must provide a valid photo ID or birth certificate
  • Applicants must hold a high school diploma or be at least 19 years of age
  • Students under the age of 19 require their parent or guardian’s signature
  • Student must complete an intake with Admissions team member

 

COURSE DURATION
8 Weeks / 40 hours

Cost
$850.00

DELIVERY METHODS
Online| On-campus| Combined

LEARNING OBJECTIVES
Upon successful completion of this course, students will be able to:

  • State the goals of a facilities maintenance program.
  • Rank order facilities operational and maintenance costs and explain how to minimize expenses and maximize the customer experience.
  • Describe how maintenance management systems and technologies lead to operational efficiencies.
  • Describe the economic, regulatory, and market factors that have led the industry to be at the forefront of environmental issues in the context of facilities management.
  • Describe the principal measures facilities managers take to minimize and manage solid waste.
  • Describe how water usage levels and waste water management systems are impacted by services offered and regulatory requirements.
  • Explain the various components of industry electrical systems and identify elements of an effective electrical system management and equipment maintenance program.
  • Explain the components of a heating ventilation and air conditioning system and identify elements of an effective management and equipment maintenance program.
  • Define basic natural and artificial lighting terms and describe how natural light can be used to meet a building’s lighting and environment needs.
  • Describe the components of a laundry service and explain how to minimize costs and environmental impacts while not impacting guest satisfaction.
  • Describe hotel and restaurant planning and development processes.

 

STUDENT PROGRESS
Student will be assessed by daily attendance, assignments, and completion of in class activities.

Evaluation Method
Participation 20%
Assignment 1 10%
Assignment 2 10%
Assignment 3 10%
Group Assignment 10%
Mid-Term Exam 20%
Final Exam 20%
Total 100%

 

COMPLETION REQUIREMENTS
To successfully complete this course, students must:

  • Pass the final exam
  • Attend a minimum of 80% of the scheduled classes
  • Achieve a minimum overall score of 50%

Modules:

Modules Topics
1 Managing facilities, tools and costs
2 Environmental management
3 Sustainability management
4 Comparative v variance analysis
5 Guest security
6 Electrical systems and lighting
7 Heating, ventilation and air conditioning
8 Laundry
9 Building structure and envelope
10 Planning and design
11 Continuation:

Planning and design

12 Water management
13 Renovation
14 Continuation:

Renovation

15 Review
16 Final Exam and wrap up.

 

 

Tuition & Fees

Details International Domestic
Tuition $850 $850

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