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
Basic Requirements​

• High School Completion: Applicants must have a high school diploma or an equivalent qualification.
• Age Requirement: Minimum 19 years of age.
• Mature Student Status*: Applicants who have not completed high school and are at least 19 years of age, may apply as a mature student.

*Mature student status may be granted to applicants who are over 19 years old and have not completed high school or equivalent. The applicants will be considered for admission based on the skills and experience they have acquired since leaving school. The applicant is required to provide the most recent transcripts or proof of academic accomplishments, a resume or summary of professional accomplishments, and two letters of recommendation from both their current and previous employers. The applicant may be interviewed by the Registrar’s or Academic office to further assess their suitability for admission to the program of study.
 

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.