Achievers International College of Culinary Arts and Technology, Inc.

Zamboanga City
Tourism and Hospitality Management PQF Level 5 (Diploma Program)
3 – year Diploma in Hospitality Management Technology leading to Bachelor of Science in Hospitality Management

SYLLABUS IN ERGONOMIC AND FACILITIES PLANNING FOR THE HOSPITALITY INDUSTRY

COURSE NAME HM 5 – ERGONOMIC AND FACILITIES PLANNING FOR THE HOSPITALITY INDUSTRY

COURSE CREDITS 3

COURSE DESCRIPTION This course will introduce students to the key components involved in the design and
management of hospitality facilities. The student will acquire knowledge of the
following: the nature of hospitality facilities, maintenance needs, the primary facility
systems, lodging and food service design and renovation. Today’s growing hospitality
industry requires managers who understand the basic elements of facility design and
renovation. This course provides students the required knowledge to become successful
managers in the field of hospitality.

CONTACT HOURS 3 hrs. /week

PREREQUISITES None

COURSE OUTCOMES This course intends to:

A. Demonstrate a basic understanding and appreciation of hospitality facilities in

 relations to their existence, design, associated costs, management tools, and
environmental concerns;
B. Identify and reason key elements of facilities physical systems, as well as their
reasons and application concerns in relation to water-, electrical-, HVAC-, and
lighting systems;
C. Identify major essential kitchen equipment and their applicable uses and
maintaining needs;
D. Identify major components of the facility's outer envelope and exterior facilities
and relating concerns to maintaining these components;
E. Identify and describe major components and concepts of hospitality facility design,
with a concentration on food service planning and design;
F. Understand and discuss various reasons for and types of renovations within the
hospitality industry, including the various stages involved.

REQUIRED Hospitality Facilities Management and Design

TEXTBOOKS/REFERENCES Revised Edition 3rd 2006
By: Stipanuk, David M.

ASSESSMENT METHODS Basic requirements of Ergonomic and Facilities for the Hospitality Industry that includes:
1. Presentation of the preliminaries.
2. Oral recitation for the specific questions ask during reporting of students
3. Assignments, quizzes and demonstrations
LEARNING PLAN/DETAILED COURSE OUTLINE:

A. PRELIM

WK HRS LEARNING OUTCOME TOPIC STRATETIGES/ ASSESSMENT OF

LEARNING OUTCOMES
ACTIVITIES

LO1: Understand and  Role of Hospitality Discussions Regular lectures

appreciation of hospitality Facilities Researching and discussions
facilities in relations to their  Facility Design on Oral Recitation
Facility Management Quiz
3 9 existence, design, associated
 Facilities
costs, management tools,
Maintenance and
and environmental concerns Management

LO2: Identify elements of  Water usage in the Discussion Quizzes

facilities physical systems, as Lodging Industry Researching Oral Recitation
well as their reason and  Contrast Water Major
System Examination
3 9 application concerns in
 Water Quality
relation to water, electrical,
 Knowledge of
HVAC, and lighting systems Electrical System
 Electrical System
Components
 HVAC Components
B. MIDTERM

LO3: Identify major  Types of Food Reporting Quizzes

essential kitchen equipment Service Equipment Mapping of Oral
 Maintaining of key ideas Questioning
Food Service
3 9
Equipment
 Equipment
Consultants and
Contractors
LO4: Describe major  Components of Reporting Quizzes
components of the building the facilities outer Mapping of Oral
3 9 envelope and key ideas Questioning
exterior facilities Major
Examination
C. SEMI-FINALS

LO5: Describe major  Development Reporting Quizzes

components and concepts Process for the Group activity Oral
9 18 Hospitality Facilities Questioning
of hospitality facility design
 Project Planning Major
Team Examination

 D. FINALS

LO6: Understand and  Reasons for Reporting Quizzes

discuss various reasons for Renovations Group activity Oral
6 18  Types of Renovation Questioning
and types of renovations
 Renovation Plan Major
within the hospitality
 Renovation Issues Examination
industry, including the
various stages involved

CRITERIA PRELIM MIDTERM SEMI-FINAL FINAL

ATTENDANCE 10% 10% 10% 10%
QIUZ/ORAL PARTICIPATION 20% 20% 20% 20%
RESEARCH/LABORATORY/MAJOR 40% 40% 40% 40%
OUTPUTS
MAJOR EXAMINATION 30% 30% 30% 30%
TOTAL 100% 100% 100% 100%

Prepared by: Approved by: Noted by:

PRINCESS NELLAINE S. YTING

Faculty Member Chairperson School President