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Apr 28, 2024
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2020-2021 Catalog [PREVIOUS CATALOG YEAR]
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HOS 150 - Hospitality Property Management
Description: Examination of planning, implementing, and monitoring the hospitality operation environment with the aim of enhancing the guest experience by fostering a proactive approach to compliance, conformance to standards and competitiveness. Includes design and layout of guestrooms, lobbies, food outlets, and recreation outlets as it pertains to maintenance and housekeeping; product and service analysis; inventory control; preventative maintenance; renovations; liability; protecting guests and their property; asset protections; grounds and landscaping; ecology; and transportation.
Credits: 3
Lecture: 3
Course Content:
- Inn keeping legal practices
- Security of guests, guestrooms, and employees
- Inn keeping safety
- Departmental responsibilities in guest and assets protection
- Ecology
- Housekeeping human resouorces and organization
- Expenses, inventory, and bar stock control
- Guestroom and public areas
- Ceilings, wall, furniture, and fixtures
- Beds, linens, and uniforms
- Carpets and floors
- Bathroom furnishings and fixtures
- Industry research
Learning Outcomes:
- Use industry policies and practices to legally protect the guest and property. (1)
- Securely protect guestrooms, guests, and employees. (2)
- Identify and reduce the risks associated with slip, trip, fall, fire, water systems, power outages, air quality, food borne illness, and bed bugs. (3)
- Explain departmental responsibilities in guest and asset protection. (4)
- Recognize the purpose and process of a green certified hospitality operation including the impact of ecological and psycho-environment principles on hospitality operation design and layout. (5)
- Select and train an executive housekeeper and guest room attendants. (6)
- Describe methods to determine par stock and inventory control for linens, uniforms, guest loan items, equipment, cleaning products, in-room products. (7)
- Inspect and clean a model guestroom (8)
- Minimize potential for physical injury in public areas of Inn. (8)
- Construct concepts of ceilings, walls, furniture, and fixtures. (9)
- Choose beds, linens, and uniforms. (10)
- Choose carpets and floors. (11)
- Choose bathroom furnishings and fixtures. (12)
- Analyze and use common industry issue or practice to design and inform traditional ideas of guestrooms, lobbies, food outlets, and recreation outlets. (13)
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