HMGT 2221 - Layout, Operations and Maintenance of Hotels and Restaurants

Credit hours: 3

Course Description:
Problems and considerations of facilities management are introduced to the student in this course. Factors governing the selection, placement, and maintenance of equipment for effective and efficient use in food service and lodging operations are discussed. Students prepare a project of the appropriate equipment, layout, and design of a hospitality facility.

Student Learning Outcomes:
Students will be able to:

Comprehend the role, cost and maintenance of facilities in the hospitality industry.
Analyze and apply hospitality and tourism-best practices for safety, health, liability prevention, marketing and sales, and project management.
Understand the key operational issues involved in achieving guest satisfaction.