HRI 216 Property Management


Campus Location:
Georgetown, Dover, Wilmington
Effective Date:
2018-51
Prerequisite:
HRI 101, (ENG 102 or higher)
Co-Requisites:

None

Course Credits and Hours:
3.00 credits
3.00 lecture hours/week
0.00 lab hours/week
Course Description:

This course includes the basic skills of engineering, maintenance, and energy concepts in a hospitality establishment.

Required Text(s):

Obtain current textbook information by viewing the campus bookstore online or visit a campus bookstore. Check your course schedule for the course number and section.

Additional Materials:

None

Schedule Type:
Classroom Course
Hybrid Course
Disclaimer:

None

Core Course Performance Objectives (CCPOs):
  1. Examine the role, cost, and management associated with hospitality facilities, as well as the major activities of the engineering/maintenance department. (CCC 2, 4; PGC 2, 4, 7)
  2. Explain the importance of environmental and sustainability management in hospitality. (CCC 2, 4; PGC 5, 6, 7)
  3. Illustrate the importance of safety and security in public accommodations. (CCC 1, 2, 3; PGC 1, 4, 6)
  4. Discuss facilities management, including interior and exterior building networks and systems such as heating, ventilation, air-conditioning, electricity, lighting, laundry, and equipment. (CCC 1, 2, 3; PGC 4, 5, 6)
  5. Explain the role of foodservice equipment and maintenance. (CCC 2; PGC 1, 4, 5)
  6. Discuss the development process in facility design for food service and lodging, renovation, and capital projects. (CCC 3, 4; PGC 4, 5, 6)

See Core Curriculum Competencies and Program Graduate Competencies at the end of the syllabus. CCPOs are linked to every competency they develop.

Measurable Performance Objectives (MPOs):

Upon completion of this course, the student will:

  1. Examine the role, cost, and management associated with hospitality facilities, as well as the major activities of the engineering/maintenance department.
    1. Discuss why knowledge of maintenance and engineering is important for the future hospitality manager.
    2. Explain how maintenance departments’ goals regarding preventive maintenance, repair, replacement, improvement, and modification correspond to the overall business strategy and primary business goals.
    3. Distinguish among the primary categories of a facility’s operating costs and the components and the various factors that affect each category.
    4. Describe the costs of renovation and modernization and the impact of facility design with consideration to a facility’s benchmarking and life cycle costing.
    5. Analyze the basic elements of a budget for property operation maintenance and utility costs.
    6. Illustrate how technology plays a key role in communications with other departments.
    7. Explain the different types of energy management control systems, and determine when each should be used in a hospitality industry building.
    8. Discuss the circumstances under which to hire outside contractors.
    9. Recognize that the maintenance department contributes directly and indirectly to revenue.
  2. Explain the importance of environmental and sustainability management in hospitality.
    1. Discuss how the hospitality industry’s sustainability initiatives evolved from the 1970’s energy crisis.
    2. Explain specifics of the hospitality industry’s energy consumption, and determine the critical energy consumption of functional areas of buildings.
    3. Describe the liabilities of poor energy management in terms of its effect on both the hotel’s profitability and the community.
    4. Explain the conventional energy resources and the potential pollution problems of each resource.
    5. Outline the issues involved with proper water and wastewater management.
    6. Discuss the triple bottom line, and describe the benefits of involving staff, customers, communities, and partnerships.
    7. Explain the role of green certifications and planning tools.
    8. Identify conservation measures with water, wastewater, and utilities.
    9. Discuss solid waste management techniques and the components of solid waste management programs.
    10. Describe trends and benchmarking for environmental sustainability.
  3. Illustrate the importance of safety and security in public accommodations.
    1. Discuss the importance of life safety systems, fire codes, and standards.
    2. Outline how building design and maintenance affect safety.
    3. Identify critical elements of fire prevention, fire detection, and fire notification.
    4. Identify components of fire suppression, fire control devices, and systems.
    5. Discuss protective measures that can help mitigate the risk of injury.
    6. Outline emergency and contingency plans.
  4. Discuss facilities management, including interior and exterior building networks and systems such as heating, ventilation, air-conditioning, electricity, lighting, laundry, and equipment.
    1. Discuss the importance of complying with electrical standards and codes.
    2. Describe electrical terms as they apply to a building’s energy consumption.
    3. Discuss types, maintenance, and managerial decisions regarding heating, ventilation, air conditioning (HVAC) systems in providing guest and employee comfort.
    4. Identify computerized facilities management systems for energy and maintenance.
    5. Discuss maintenance concerns of the HVAC systems.
    6. Discuss how electric energy is distributed and how to decipher an electric bill.
    7. Describe factors in determining what type of equipment is necessary and the basics of life cycle costing.
  5. Explain the role of foodservice equipment and maintenance.
    1. Explain the relationship between a menu and equipment requirements.
    2. Review the various equipment classifications.
    3. Describe essential equipment selection factors.
    4. Develop a preventive maintenance program for foodservice equipment.
    5. Discuss the Energy Start program and selection criteria.
    6. Review maintenance procedures for large equipment expenditures.
    7. Discuss safety features to consider when purchasing equipment.
  6. Discuss the development process in facility design for food service and lodging, renovation, and capital projects.
    1. Describe the hotel and food service development process.
    2. Discuss typical reasons for renovating.
    3. Identify design elements in all areas, including front of the house and back of the house areas.
    4. Describe lighting system requirements and opportunities for conservation measures.
    5. Describe concept development, and identify the regulations that affect construction and operation of hospitality facilities.
    6. Explain the makeup and responsibilities of the project planning team.
    7. Explain how a renovation plan is implemented, including the design and construction phases.
Evaluation Criteria/Policies:

Students must demonstrate proficiency on all CCPOs at a minimal 75 percent level to successfully complete the course. The grade will be determined using the Delaware Tech grading system:

92 100 = A
83 91 = B
75 82 = C
0 74 = F

Students should refer to the Student Handbook for information on the Academic Standing Policy, the Academic Integrity Policy, Student Rights and Responsibilities, and other policies relevant to their academic progress.

 
Core Curriculum Competencies (CCCs are the competencies every graduate will develop):
  1. Apply clear and effective communication skills.
  2. Use critical thinking to solve problems.
  3. Collaborate to achieve a common goal.
  4. Demonstrate professional and ethical conduct.
  5. Use information literacy for effective vocational and/or academic research.
  6. Apply quantitative reasoning and/or scientific inquiry to solve practical problems.
Program Graduate Competencies (PGCs are the competencies every graduate will develop specific to his or her major):
  1. Utilize management roles and interpersonal skills to lead/manage first level employees in a hospitality setting.
  2. Prepare food and beverage menus for a variety of hospitality requirements considering price, quality, and selection.
  3. Utilize knowledge of facilities management to aid in decision making.
  4. Perform cost calculations and apply to decision making situations pertaining to factors of production.
  5. Evaluate levels of food safety and sanitation to maintain a safe and sanitary work environment.
  6. Integrate professional, ethical and legal standards into business practice.
  7. Employ the various theories of management and marketing in a business.
Disabilities Support Statement:

The College is committed to providing reasonable accommodations for students with disabilities. Students are encouraged to schedule an appointment with the campus Disabilities Support Counselor to request an accommodation needed due to a disability. A listing of campus Disabilities Support Counselors and contact information can be found at the disabilities services web page or visit the campus Advising Center.

Minimum Technology Requirements:
Minimum technology requirements for online, hybrid, video conferencing and web conferencing courses.