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Introduction to Hospitality Facilities Management

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

COURSE DURATION

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.

 

Micro-Credentials

Call 1-604-677-3866
to speak with an Eton College representative.

PATHWAY INFORMATION

ACADEMIC PROGRAMS AT PARTNER UNIVERSITY

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Phone Number

CONTACT US ​

GET IN TOUCH :

604-677-ETON (3866) or 604-569-3896

CONTACT US

GET IN TOUCH :

604-677-ETON (3866) or 604-569-3896