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

 

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
CAD 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%

Minimum Technology Requirement:

Component	Specification
Processor	Intel Core i5 or AMD Ryzen 5 (or better)
RAM	At least 8 GB
Storage	Minimum 256 GB (SSD recommended)
Internet	High-speed connection
Peripherals	Webcam, Microphone, Headphones/Earbuds
Operating System	Windows 10 or newer, macOS 10.14 or newer
Software	Web browser (Chrome, Firefox, Safari, or Edge), Video conferencing tools (e.g., Zoom, Microsoft Teams)

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.