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Hospitality Facilities Management and Design details how to keep every area of a hotel property running smoothly. The book takes a systems approach to hospitality facilities issues, while also providing a summary based on functional spaces within a property. This third edition features the latest information on facilities management and design issues. Learn how technology can streamline operations procedures, how to balance environmental concerns with guest satisfaction, and how to communicate effectively with hotel engineering personnel.Highlights include:
David M. Stipanuk, Cornell University©2006, 16 chapters, SoftboundISBN 978-0-86612-285-6
This title is distributed in the United States by Pearson Higher Education. For additional instructor information or to place an order, please visit Pearson's website.
To find your Pearson customer service representative, visit http://www.pearsonhighered.com/replocator/.
Chapter: 1 The Role, Cost, and Management of Hospitality Facilities
Chapter: 2 Hospitality Facilities Management Tools, Techniques, and Trends
Chapter: 3 Environmental and Sustainability Management
Chapter: 4 Safety and Security Systems
Chapter: 5 Water and Waste-water Systems
Chapter: 6 Electrical Systems
Chapter: 7 Heating, Ventilating, and Air Conditioning Systems
Chapter: 8 Lighting Systems
Chapter: 9 Laundry Systems
Chapter: 10 Food Service Equipment
Chapter: 11 Building, Structure, Finishes, and Sites
Chapter: 12 Lodging Planning and Design
Chapter: 13 Food Service Planning and Design
Chapter: 14 Renovation and Capital ProjectsDownload
Course Description: Provides hospitality managers and students with information they need to know to manage the physical plant of a hotel or restaurant and work effectively with the engineering and maintenance department.
Objectives: At the completion of this course, students should be able to:
Group Teaching Guidelines: This course is designed with fourteen chapter sessions that can be combined or broken down to meet a variety of scheduling needs. Class activities are included in the Instructor's Guide.
Evaluation: The student must complete a comprehensive final examination.
Learning Resources: Hospitality Facilities Management and Design, Third Edition, by David M. Stipanuk.
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