College of the Redwoods
CURRICULUM PROPOSAL
--Attach the Course Outline—
1. Division: Business and Technology
2. Course Discipline and Number: HRC 28
3. Course Title : Hospitality Facilities Management
4.
X New
Change to existing course
(Indicate changes on "Summary of Curriculum Changes" form)
Replacing existing course (Course to be inactivated)
5.
Is this course part of a CR Degree/Certificate Program? No Yes X
If yes, specify program code: HRC.AS.HOSPITALITY MANAGEMENT,
HRC.CA.HOSPITALITY MANAGEMENT
X Required course
Restricted elective
6.
Provide explanation and justification for addition/change/deletion:
Adding new management degree that corresponds to the AH&LA Management diploma.
7.
List any special materials, equipment, tools, etc. that students must purchase:
8.
This course will have an instructional materials fee. No X Yes
Fee: $
Submitted by:
_ Tel. Ext.
4376 Date: 1/10/2006
Submitting Division/Center Review: Sydney Fisher Larson Date: 1/18/06
C URRICULUM C OMMITTEE U SE O NLY
Approved by Curriculum Committee: No Yes X Date: 4/28/06
Curriculum Proposal
ACASEN: 09.03.04
Page 1
April 13, 2020

FEATURES
OLD NEW
Catalog Description
.
Grading Standard
Units
Lecture Hours
Lab Hours
Prerequisites
Corequisites
Recommended
Preparation
Maximum Class Size
Repeatability-
Maximum Enrollments
Other
If any of the listed features have been modified in the new proposal, indicate the "old" (current) information and proposed changes.
Course Outline
Senate Approved: 09.03.04
2
April 13, 2020

DATE: 1/10/2006
DISCIPLINE AND COURSE NUMBER: HRC 28
FORMER DISCIPLINE AND NUMBER (If previously offered):
COURSE TITLE: Hospitality Facilities Management
TOTAL UNITS: 2 [Lecture Units: 2 Lab Units: ]
TOTAL HOURS: 36 [Lecture Hours: 36 Lab Hours: ]
MAXIMUM CLASS SIZE: 40
GRADING STANDARD:
Letter Grade Only X CR/NC Only Grade-CR/NC Option
Is this course repeatable for additional credit units : No X Yes how many total enrollments?
Is this course to be offered as part of the Honors Program? No X Yes
If yes, explain how honors sections of the course are different from standard sections.
CATALOG DESCRIPTION:
The catalog description should clearly state the scope of the course, its level, and what kinds of student goals the course is designed to fulfill .
Provides hospitality students with an overview of the physical plant of a hotel or restaurant. The course emphasizes how to work effectively with an engineering and/or maintenance department within a hospitality operation.
Special notes or advisories:
PREREQUISITES:
No X Yes Course:
Rationale for Prerequisite?
Describe representative skills without which the student would be highly unlikely to succeed .
COREQUISITES:
No X Yes
Rationale for Corequisite?
Course:
RECOMMENDED PREPARATION:
No X Yes Course:
Rationale for Recommended Preparation?
Course Outline
Senate Approved: 09.03.04
3
April 13, 2020

COURSE LEARNING OUTCOMES:
What should the student be able to do as a result of taking this course? State some of the objectives in terms of specific, measurable student accomplishments.

Identify a number of important roles played by hospitality facilities: the two primary categories of facility operating costs, the components of each category, and various factors that affect those costs.

Describe several types of maintenance, state the goals of maintenance management systems, and describe computerized and Internet-based facilities management.

Identify the basic facilities-related concerns associated with guestrooms and corridors, public space, recreation and exterior areas, back-of-the-house areas, and the building's structure and exterior.

Describe how to reduce occupational injury rates in the hospitality industry and outline how building design and maintenance affect safety.

Explain various aspects and components of electrical systems, lighting terms, and
HVAC systems.

Summarize changes taking place in hotel telephone service, describe types of telephone calls, and identify types of hotel telephone equipment.

Describe food preparation equipment, cooking equipment, and sanitation equipment.

Describe a building's exterior facilities: parking areas, storm water drainage systems, utilities, and landscaping and grounds.

Summarize the hotel development process.

Explain the concept-development process for food service facilities, outline the makeup and responsibilities of the project planning team, and describe food service facility layout.

List typical reasons for renovating a hotel, summarize the life cycle of a hotel, and describe types of renovation.
COURSE CONTENT
Themes: What themes, if any, are threaded throughout the learning experiences in this course?
 On-going challenges regarding hospitality facility maintenance and renovation.

Importance of basic facility upkeep and the impact it has on overall quality.
 Awareness that hospitality managers have a day-to day involvement with a facility and the critical role a facility plays within their job responsibilities.
Concepts: What concepts do students need to understand to demonstrate course outcomes?
 The varied role facilities play within the overall room or food operations.
 The cost impact facilities can have on the bottom line of a hospitality operation.

The value of having an effective facility plan in place.
 A facility’s impact on safety and occupational injuries.
Issues: What primary issues or problems, if any, must students understand to achieve course outcomes (including such issues as gender, diversity, multi-culturalism, and class)?
 Managers must apply the laws, procedures, and policies ethically, consistently, and without bias.
Skills: What skills must students master to demonstrate course outcomes?
 Ability to effectively interface with a facilities department within a hospitality operation.

Understanding of basic facility elements and the role they play in the overall
 operation.
Establish the connection between facility management and the overall safety of a hospitality operation.

Connect the cost of maintenance to the overall operational goals of a hospitality
Course Outline
Senate Approved: 09.03.04
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April 13, 2020

facility.
REPRESENTATIVE LEARNING ACTIVITIES:
What will the students be doing (i.e., Listening to lectures, participating in discussions and/or group activities, attending a field trip, etc.)? Relate the activities directly to the Course Learning Outcomes.


Lecture.

DVD/VCR Training tapes.

Group activities.
Case Studies.
ASSESSMENT TASKS:
How will the student show evidence of achieving the Course Learning Outcomes? Indicate which assessments (if any) are required for all sections.
Representative assessment tasks:

Weekly written tests.


Mid term.
Final exam.
Required assessments for all sections – to include but not limited to:
 American Hotel & Lodging Association certificated exam – Hospitality Facilities
Management and Design
EXAMPLES OF APPROPRIATE TEXTS OR OTHER READINGS (Author, Title, and Date Fields are required ):
Author
David M. Stipanuk
Title
Hospitality Facilities Management and Design
Date
2002
Author Title Date
Author Title Date
Author Title Date
Other Appropriate Readings :
Course Outline
Senate Approved: 09.03.04
5
April 13, 2020

PROPOSED TRANSFERABILITY : UC CSU X BOTH NONE
If CSU transferability is proposed (courses numbered
1-99), indicate whether general elective credit or specific course equivalent credit is proposed.
If specific course equivalent credit is proposed, give course numbers/ titles of at least two comparable lower division courses from a UC, CSU, or equivalent institution.
X General elective credit
Specific course equivalent
1. ,
(Campus)
2. ,
(Campus)
PROPOSED GENERAL EDUCATION : NONE X CR UC CSU
Rationale for General Education certification:
AREA
Natural Science
Social Science
Humanities
Language and Rationality
Writing
Oral Communications
Analytical Thinking
Rationale for inclusion in this General Education category:
A. Communications and Critical Thinking
A1 – Oral Communication
A2 – Written Communication
A3 – Critical Thinking
C. Arts, Literature, Philosophy, and Foreign
Language
C1 – Arts (Art, Dance, Music, Theater)
C2 – Humanities (Literature,
Philosophy, Foreign Language)
B. Science and Math
B1 – Physical Science
B2 – Life Science
B3 – Laboratory Activity
B4 – Mathematics/Quantitative Reasoning
D. Social, Political, and Economic Institutions
D0 – Sociology and Criminology
D1 – Anthropology and Archeology
D2 – Economics
D3 – Ethnic Studies
D5 – Geography
D6 – History
D7 – Interdisciplinary Social or Behavioral Science
D8 – Political Science, Government and Legal
Institutions
D9 – Psychology
E. Lifelong Understanding and Self-Development
E1 – Lifelong Understanding
E2 – Self-Development
Rationale for inclusion in this General Education category: Same as above
Course Outline
Senate Approved: 09.03.04
6
April 13, 2020

AREA
1A – English Composition
1B – Critical Thinking-English Composition
1C – Oral Communication (CSU requirement only
2A – Math
3A – Arts
3B – Humanities
4A – Anthropology and Archaeology
4B – Economics
4E – Geography
4F – History
4G – Interdisciplinary, Social & Behavioral Sciences
4H – Political Science, Government & Legal Institutions
4I – Psychology
4J – Sociology & Criminology
5A – Physical Science
5B – Biological Science
6A – Languages Other Than English
Rationale for inclusion in this General Education category: Same as above
Course Outline
Senate Approved: 09.03.04
7
April 13, 2020

PROGRAM AND COURSE NUMBER
1.
Department: INFSC Information Science
2.
Subject: HRC Course No: 28
3.
Credit Type: D Credit Degree Applicable
4.
Min/Maximum Units: 2.0
to variable units
5.
Course Level: C Clearly Occupational
6.
Academic Level: UG Undergraduate
7.
Grade Scheme: UG Undergraduate
8.
Short Title: Hospitality Facilities Mngmnt
9.
Long Title: Hospitality Facilities Management
10.
National ID (CIP):
52.0901
11.
Local ID
(TOPS):
130700
12.
Course Types:

Level One Basic Skills: NBS Not Basic Skills

Level Two Work Experience:
NWE Not Coop Work Experience

Level Three: Placeholder for GE OR
DOES NOT APPLY

Level Four: If GE : Choose One:
13.
Instructional Method: Choose One:
14.
Lec TLUs: 3.0 Contact Hours: 36.0
Lab TLUs: Contact Hours:
15.
Prerequisite: none
Particular Comments for Printed Catalog.
16.
CoRequisite Course: none
17.
CoRequisite Noncourse: none
18.
Maximum Class Size: 40
19.
Repeat/Retake: NR No repeats
20.
Count Retakes for Credit: yes no
21.
Only Pass/No Pass: yes no
22.
Allow Pass/No Pass: yes no
23.
VATEA Funded Course: yes no
24.
Accounting Method: W Weekly Census
25.
Disability Status: N Not a Special Class
26.
Billing Method: T-Term
27.
Billing Period: R-Reporting Term
28.
Billing Credits: 2.0
29.
Purpose: I Occupational Ed
30.
Articulation No. (CAN) :
31.
Articulation Seq. (CAN) :
32.
Transfer Status: B Transfers to CSU only
33.
Equates to another course? (course number).
34.
The addition of this course will inactive (course number) . Inactive at end of term.
.
Curriculum Approval Date: 04/28/06
Course Outline
Senate Approved: 09.03.04
8
April 13, 2020