HMP307_MOD1.1

Course Overview

  • Course Introduction: Initiates learning about facilities planning in hospitality.

  • Instructor: IDr.

  • Topics Covered:

    • Facilities Planning

    • Ergonomics in Planning and Design

    • Design and Layout Basics

    • Laboratory Asynchronous Sessions

Module Introduction

  • Objective: Equip students with knowledge, skills, and attitudes for effective work environments in hospitality.

  • Focus on key points from the Design and Planning Process in Facilities Planning.

Course Outcomes

  1. Recognize Facility Planning Needs: Understand planning, design, and their impact on hospitality operations.

  2. Critical Analysis: Discuss basic facility systems and their requirements.

  3. Application of Ergonomics: Implement ergonomic principles in various hospitality facility layouts.

  4. Environmental Performance Enhancement: Modify designs to improve operational efficiency.

Learning Objectives

  1. Implementation: Recognize the importance of effective Hospitality Design and its relation to Facilities Planning.

  2. Assessment of Knowledge: Evaluate own skills in hospitality establishment inspections.

  3. Comparative Analysis: Distinguish between well and poorly planned spaces.

  4. Organizational Strategies Evaluation: Analyze characteristics that could enhance facility design.

  5. Application of Knowledge: Utilize learning in future modules and courses.

Learning Plan (Week by Week)

  1. Week 1 & 3 - Introduction to Hospitality Facilities Planning:

    • Facility Profile and Data Development

    • Hospitality Design Survey

    • Identifying Facility Plans

  2. Week 3-5 - Front Office and Admin Facilities:

    • Layout Design

    • Space Management and Required Equipment

    • Ergonomic Standards

  3. Week 6-8 - Suite Rooms and Related Hotel Facilities:

    • Similar focus on layout and design elements.

  4. Week 10-12 - Kitchen and Storage Areas:

    • Continued focus on essential layout and design.

  5. Week 13-16 - Restaurant/Dining Area Facilities:

    • Emphasis on space design and utility systems.

  6. Week 17-18 - Final Exam and Business Presentation.

Grading System

  • Term Quizzes: 30%

  • Group Dynamics: 20%

  • ICA (Case Analysis): 20%

  • Written Exam: 30%

  • Facility Plan Evaluation: 30%

  • Final Facility Plan and Design: 40%

Facilities Planning Definition

  • Definition: Facilities in hospitality refer to buildings, areas, and equipment designed for specific purposes.

  • Role: To enable effective performance of actions necessary for hospitality operations.

Hotel Facilities vs. Amenities

  • Facilities: Physical services designed for guest convenience (e.g., pools, gyms).

  • Amenities: Items designed for comfort (e.g., toiletries, linens).

Food Service Facilities

  • Encompass a range of establishments (e.g., restaurants, catering).

  • Definition: Facilities where food is prepared and served.

Facilities Planning Process

  • Design: Encompasses all aspects of designing a hotel, including front office and guest services.

  • Motivations for Planning:

    1. Productivity and cost savings.

    2. Employee health and safety.

    3. Energy conservation.

    4. Compliance with community and regulatory standards.

Facilities Management

  • Definition: Integration of processes to maintain effectiveness of built environments, focusing on people, place, process, and technology.

  • Roles:

    • Ensure operational efficiency and safety.

    • Maintain compliance with regulations.

    • Enhance user experience.

    • Facilitate business continuity.

Ergonomics in Design

  • Objective: Improve workspaces to minimize injury and harm.

  • Importance: Ergonomically designed workspaces lead to better health outcomes and productivity.

  • Anthropometrics: The study of body measurements for effective space design.

Material Handling in Facilities Planning

  • Importance: Efficient flow of materials is essential to productivity; layout designs significantly impact material handling effectiveness.

  • Types:

    • Manual handling.

    • Automated handling systems.

Principles of Facility Layout Design

  1. Flexibility: Accommodate changes easily.

  2. Space Utilization: Maximize efficiency and safety.

  3. Safety: Ensure secure environments.

Laboratory Activities

  • Activities emphasize collaboration, research, and application of learning objectives within the course context.