Module Details

Module Code: HOSP6164
Title: Hosp Facilities Mgmt
Long Title: Hospitality Facilities Mgmt
NFQ Level: Fundamental
Valid From: Semester 1 - 2023/24 ( September 2023 )
Duration: 1 Semester
Credits: 5
Field of Study: 8110 - Hospitality
Module Delivered in: 3 programme(s)
Module Description: The module is an introduction to the management of facilities in hospitality businesses. This involves managing a variety of services and processes that enable and support business performance. Roles cover the management of building maintenance, health and safety, environmental services, sustainability, accommodation and space planning in a hospitality setting.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Identify and describe current best practice in the management of property in the hospitality sector
LO2 Explain the role of key result areas in achieving departmental effectiveness.
LO3 Identify and discuss the issues associated with the processes of hotel acquisition, design and refurbishment.
LO4 Describe the most commonly utilised linen and laundry systems, their management and operational considerations.
LO5 Describe emerging trends in the provision and management of facilities.
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
Current industry best practice
Operational planning, management of equipment, materials and supplies, daily routines and sub-routines, administration, ergonomics and work simplification, contract services.
The application of key result areas in property provision.
Performance standards, productivity, quality control, budgets and cost control, asset protection, staffing and related health and safety issues.
Hotel design, refurbishment and facilities services
Facilities planning and management, renovation, interior design, design and IT, design for accessibility, legal issues, Internal environment (water, waste, energy), sustainability and managing for green hospitality.
Linen and Laundry Operations
Identification and function of plant and equipment. Maintenance and servicing of equipment. Safe use and storage of Industrial chemicals.
Current trends in the sector
Hotel ownership and management models, operational and control issues, accommodation supply, Trends (design, amenity, process), developments in IT and their application to accommodation.
Module Content & Assessment
Assessment Breakdown%
Coursework40.00%
End of Module Formal Examination60.00%

Assessments

Coursework
Assessment Type Short Answer Questions % of Total Mark 40
Timing Week 6 Learning Outcomes 1,2,3
Assessment Description
Theory assessment
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 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 Theory lecture Every Week 4.00 4
Independent & Directed Learning (Non-contact) Non Contact Associated reading Every Week 3.00 3
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 4.00
Workload: Part Time
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Lecture Contact Theory Every Week 4.00 4
Independent & Directed Learning (Non-contact) Non Contact Associated reading Every Week 3.00 3
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 4.00
 
Module Resources
Recommended Book Resources
  • Ransley, J., Ingram, H. (Eds.). (2022), Developing Hospitality Properties and Facilities, 3rd. Routledge, [ISBN: 978-036777080].
Supplementary Book Resources
  • Roy. C. Wood (Ed.). (2018), Hotel Accommodation Management, Routledge, London & New York, [ISBN: 9781138048799].
Recommended Article/Paper Resources
Other Resources
 
Module Delivered in
Programme Code Programme Semester Delivery
CR_OHMGT_8 Bachelor of Business (Honours) in Hospitality Management 4 Mandatory
CR_OBARM_7 Bachelor of Business in Beverage Industry Management 4 Mandatory
CR_OHOMA_7 Bachelor of Business in Hospitality Management 4 Mandatory