STANDARD COMPETENCIES:

 

 I.      Identify a number of important roles played by hospitality facilities and identify the two primary categories of facility operating costs, the components of each category, and various factors that affect those costs.

 II.     Describe several types of maintenance, state the goals of maintenance management systems, and describe computerized and Internet-based facilities management.

 III.    Identify the basic facilities-related concerns associated with guestrooms and corridors, public space, recreation and exterior areas, back-of-the-house areas, and the building`s structure and exterior.

 IV.     Describe sustainability and its role in the overall business strategy of a hospitality operation, and state some of the principal measures facilities managers can take to minimize and manage waste.

 V.      Describe how to reduce occupational injury rates in the hospitality industry and outline how building design and maintenance affect safety.

 VI.     Outline water usage levels and patterns in the lodging industry, and describe the basic structure of water and wastewater systems.

 VII.    Explain various aspects and components of electrical systems, cite important considerations regarding system design and operating standards, and identify elements of an effective electrical system and equipment maintenance program.

 VIII.   Describe the basic elements of human comfort and how HVAC systems affect this comfort.

 IX.     Define basic lighting terms, explain how natural light can be used to meet a building`s lighting needs, and describe common artificial light sources.

 X       Describe laundry equipment and explain factors in selecting laundry equipment and locating an on-premises laundry.

 XI.     Summarize changes taking place in hotel telephone service, describe types of telephone calls, and identify types of hotel telephone equipment.

 XII.    Describe food preparation equipment, cooking equipment, and sanitation equipment.

 XIII.   Describe a building`s roof, exterior walls, windows and doors, structural frame, foundation, and elevators.

 XIV.    Describe a building`s exterior facilities: parking areas, storm water drainage systems, utilities, and landscaping and grounds.

 XV.     Summarize the hotel development process.

 XVI.    Explain the concept development process for food service facilities, outline the makeup and responsibilities of the project planning team, and describe food service facility layout.

 XVII.   List typical reasons for renovating a hotel, summarize the life cycle of a hotel, and describe types of renovation.

 TOPICAL OUTLINE:

 

 I.      The Role, Cost, and Management of Hospitality Facilities

         A.      The Roles of Facilities in the Hospitality Industry

         B.      Costs Associated with Hospitality Facilities

         C.      The Impact of Facility Design on Facility Management

         D.      Management¿s Responsibilities

         E.      Responsibilities of the Facilities Department

         F.      Facilities Managers in Lodging Operations

 II.     Hospitality Facilities Management Tools, Techniques, and Trends

         A.      Facilities Maintenance and Repair

         B.      Maintenance Management Systems

         C.      Computerized and Internet-Based Facilities Management

         D.      Budgeting for POM and Utilities

         E.      Contract Services, Responsibility Accounting, and Facilities Costs

         F.      Capital Expenditure (CapEx) Management

         G.      Facilities Benchmarking

         H.      Personnel Management in Maintenance

         I.      Training and Certification

 III.    Hospitality facilities ¿ An Overview

         A.      Guestrooms and Corridors

         B.      Public Space

         C.      Recreation and Exterior Areas

         D.      Back of House

         E.      Building Structure and Exterior

         F.      A Comment on the Design of Building Systems

 IV.     Environmental and Sustainability Management

         A.      Motivations for Environmental Concern

         B.      Waste Minimization and Management

         C.      Energy Conservation and Management

         D.      Management of Fresh Water Resources

         E.      Wastewater Management

         F.      Hazardous Substances

         G.      Transport

         H.      Land-Use Planning and Management

         I.      Involving Staff, Customers, and Communities

         J.      Design for Sustainability

 V.      Safety and Security Systems

         A.      Safety and the Hospitality Industry

         B.      Building Design, Maintenance, and Safety

         C.      Safety in the Guest Bath

         D.      Fire Safety

         E.      Evacuation Plans

         F.      Security

 VI.     Water and Wastewater Systems

         A.      Water Usage in the Lodging Industry

         B.      Water Systems

         C.      Water Quality

         D.      Water Heating

         E.      Water System Maintenance Concerns

         F.      Water for Entertainment and Recreation

         G.      Water Conservation

 VII.    Electrical Systems

         A.      A Brief Introduction to Electrical Systems

         B.      System Design and Operating Systems

         C.      System and Equipment Maintenance

         D.      System Components

         E.      Electric Utilities Billing and Building Operations

         F.      Electric Utility Deregulation

 VIII.   Heating, Ventilating, and Air Conditioning Systems

         A.      Factors Influencing Building Comfort

         B.      Heating Sources and Equipment

         C.      Cooling Sources and Equipment

         D.      Guestroom HVAC System Types

         E.      HVAC Systems for Other Building Areas

         F.      Other HVAC Components

 IX.     Lighting Systems

         A.      Basic Definitions

         B.      Light Sources

         C.      Lighting System Design

         D.      Lighting System Maintenance

         E.      Energy Conservation Opportunities

 X       Laundry Systems

         A.      Laundry Equipment

         B.      Laundry Design

         C.      Laundry Maintenance

 XI.     Telecommunications Systems

         A.      Changes in Hotel Telephone Service

         B.      Types of Calls

         C.      Private Branch Exchange

         D.      Telephone Services

         E.      Special Services

         F.      Common Problems

 XII.    Food Service Equipment

         A.      Types of Food Service Equipment

         B.      Maintaining Food Service Equipment

         C.      Equipment Warranties

         D.      Equipment Consultants and Contractors

 XIII.   The Building and Exterior Facilities

         A.      The Building

         B.      Exterior Facilities

 XIV.    Lodging Planning and Design

         A.      The Development Process

         B.      The Planning and Design Process

 XV.     Food Service Planning and Design

         A.      Concept Development

         B.      The Project Planning Team

         C.      Design of Function Areas

         D.      Evaluation of Finished Blueprints

 XVI.    Renovation and Capital Projects

         A.      Hotel Renovation

         B.      Creating the Renovation Plan

         C.      Implementing the Renovation Plan

         D.      After the Renovation