2021 - 2022 College Catalog 
    
    May 18, 2022  
2021 - 2022 College Catalog

HTEL 310 - Hotel Maintenance and Engineering


Credit Hours: 3
Lecture Hours: 3
Laboratory Hours: 0

Prerequisite(s): HTEL 160  or permission of the instructor

Restriction(s): None

Corequisite(s): None

Hotel Maintenance and Engineering is designed to afford the student with an introduction and overview of the problems inherent in a hospitality facility and the role of management in understanding the problems/challenges of the engineering and maintenance function. Principles studied and explored will include, but are not limited to basic maintenance and engineering concepts, analysis of engineering data and the language necessary to communicate with engineering personnel and to other departments with regard to problems and situations that may or will affect the entire hotel operation. Upon completion of the course, students should be able to discuss the organization and responsibilities of the engineering department within a typical hotel organization, understand the language used in a discussion of engineering challenges and opportunities, and how to make decisions based upon sound and organized data presented from blueprints and organizational/system charts. In addition students will be exposed to and be asked to demonstrate an understanding of the fiscal responsibilities associated with the maintenance and engineering department (both human and physical resources); blueprints of a hotel (rooms, food and beverage outlets, office and meeting space, etc.); heating, ventilating, air conditioning, electrical, water safety and sound systems as they relate to hotels; and an appreciation of management operations/responsibilities and how they are integral to the effective operation of the hospitality organization.

Student Learning Outcomes of the Course:
  1. Articulate the importance of properly maintained and functioning facilities to profitable hospitality organizations
  2. Discuss the impact of preventive maintenance in providing high levels of customer service and limiting costly replacement of furniture, fixtures, equipment, and capital investments through analysis of current trends and best practices
  3. Demonstrate the importance of becoming and remaining environmentally and sustainability-minded when developing and maintaining hospitality facilities
  4. Discuss the importance of each of the components of the facility system and building envelope
  5. Apply theoretical and conceptual ideas of facility design including site selection, feasibility studies, engineering, budgeting, evaluation of plans and blueprints
  6. Demonstrate knowledge of renovations, procedures and timeframes as well as the importance of planning for capital investments and long-term projects