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Course Description
Technical and managerial issues relating to the operation and maintenance of the physical plant and equipment in hospitality industry facilities.
Pre-requisite: Hospitality and Tourism Management majors only
Course Objectives
At the completion of the course, the student will be able to:
- Develop systematic solutions to a wide range of facility management problems.
- Explain of how systems within a facility function, and what is involved in keeping them functioning properly.
- Describe what's involved in operating a maintenance department and evaluate their efforts.
- Describe the functions of the major pieces of equipment of food service equipment and how to purchase each.
- Describe how operation’s can conserve utilities and the basic criteria for LEED certification.
Instructor Information
Douglas C. Nelson, PhD
Office: Stone 153A
Phone: (765) 496-2498
E-mail: nelsond@purdue.edu
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