Measurable Student Learning Outcomes
1. (Knowledge Level) Identify roles played by hospitality facilities managers in controlling operating costs.
2. (Comprehension Level) Describe sustainability and its role in the overall business strategy of a hospitality operation.
3. (Comprehension Level) Describe how to reduce occupational injury rates through plant design and employee training.
4. (Comprehension Level) Discuss goals for effective and efficient facilities maintenance.
5. (Comprehension Level) Summarize the hotel development process.
6. (Analysis Level) Examine the concept development/project planning team process for foodservice facility layout.
7. (Analysis Level) Outline structural systems such as water and wastewater systems, components of electrical systems, HVAC systems and the effects on guest comfort, advantages and disadvantages of various lighting schemes, interior and exterior facilities, landscaping grounds, building roof, exterior, and foundation structures.
8. (Analysis Level) Contrast facility issues related to laundry systems, telecommunications systems and management issues related to standard hotel equipment & food service equipment. 9. (Analysis Level) Examine typical reasons for renovating a hotel, summarize the life cycle of a hotel and various types of renovations.