Module Details

Module Code: HOSP6097
Title: Hospitality Facilities
Long Title: Hospitality Facilities
NFQ Level: Fundamental
Valid From: Semester 1 - 2017/18 ( September 2017 )
Duration: 1 Semester
Credits: 5
Field of Study: 8110 - Hospitality
Module Delivered in: 1 programme(s)
Module Description: This module enables the student to develop the knowledge, techniques and competencies related to the organisation and maintenance of hospitality facilities.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Explain the role of facilities in the Hospitality Industry.
LO2 Describe the principles of building design from a hospitality perspective.
LO3 Outline the aims and scope of maintenance services within hospitality facilities
LO4 Identify the key areas involved in the operation of effective environmental services and practices in a hotel.
LO5 Describe the safety and security considerations of a hospitality business.
Dependencies
Module Recommendations

This is prior learning (or a practical skill) that is strongly recommended before enrolment in this module. You may enrol in this module if you have not acquired the recommended learning but you will have considerable difficulty in passing (i.e. achieving the learning outcomes of) the module. While the prior learning is expressed as named MTU module(s) it also allows for learning (in another module or modules) which is equivalent to the learning specified in the named module(s).
Incompatible Modules
These are modules which have learning outcomes that are too similar to the learning outcomes of this module. You may not earn additional credit for the same learning and therefore you may not enrol in this module if you have successfully completed any modules in the incompatible list.
No incompatible modules listed
Co-requisite Modules
No Co-requisite modules listed
Requirements

This is prior learning (or a practical skill) that is mandatory before enrolment in this module is allowed. You may not enrol on this module if you have not acquired the learning specified in this section.
No requirements listed
 
Indicative Content
Role and Scope of Hospitality Facilities
Overview of facilities management. Hospitality concepts. Classification of Hotels. Customer needs and expectations.
Design of Hospitality Facilities
Building design. The physical assets. The role of the designer. Elements of integrated design. Introduction to the principles of interior design. Trends influencing design. Building accessibility. Furniture, fittings, equipment and linen - selection, purchasing and hiring.
Environmental services and environmental management systems.
Services for facilities - water, waste, heating, ventilation and lighting. Environmental management system. Motivation for implementing environmental policies. Energy, waste and water reduction strategies. Green Hospitality Awards.
Maintenance Services
Developing a maintenance policy. Categories of maintenance. Maintenance systems. Pest Control .
Safety and Security
Health and safety. Risk assessments. Fire procedures. Emergency response procedures. Security measures for a hospitality business.
Module Content & Assessment
Assessment Breakdown%
Coursework40.00%
End of Module Formal Examination60.00%

Assessments

Coursework
Assessment Type Written Report % of Total Mark 20
Timing Week 4 Learning Outcomes 2
Assessment Description
Written report on concept and design of hospitality businesses, for example compare and contrast two styles of hotels in Ireland.
Assessment Type Other % of Total Mark 20
Timing Week 9 Learning Outcomes 4
Assessment Description
Group report and presentation on key areas of environmental management in a hospitality business.
End of Module Formal Examination
Assessment Type Formal Exam % of Total Mark 60
Timing End-of-Semester Learning Outcomes 1,2,3,4,5
Assessment Description
End of semester formal exam
Reassessment Requirement
Repeat examination
Reassessment of this module will consist of a repeat examination. It is possible that there will also be a requirement to be reassessed in a coursework element.

The University reserves the right to alter the nature and timings of assessment

 

Module Workload

Workload: Full Time
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Lecture Contact Theoretical Instruction Every Week 3.00 3
Independent & Directed Learning (Non-contact) Non Contact Self-directed learning Every Week 4.00 4
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 3.00
Workload: Part Time
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Lecture Contact Theoretical Instruction Every Week 3.00 3
Independent & Directed Learning (Non-contact) Non Contact Self-directed learning Every Week 4.00 4
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 3.00
 
Module Resources
Recommended Book Resources
  • David M. Stipanuk. (2015), Hospitality Facilities Management and Design, 4th. Educational Institute, [ISBN: 9780133767902].
Supplementary Book Resources
  • David K. Hayes, Jack D.Ninemeier and Allisha A. Miller. (2014), Foundations of Lodging Management, 2nd. Prentice Hall, [ISBN: 9781292026787].
Recommended Article/Paper Resources
  • Ashville Media. Hotel and Catering Review.
Other Resources
 
Module Delivered in
Programme Code Programme Semester Delivery
CR_OHOST_6 Higher Certificate in Arts in Hospitality Studies 2 Mandatory