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.