HMGT 2221 Layout, Operations and Maintenance of Hotels and Restaurants

3 Credit Hour(s)

Problems and considerations of facilities management are introduced to the student in this course. Factors governing the selection, placement, and maintenance of equipment for effective and efficient use in food service and lodging operations are discussed. Students prepare a project of the appropriate equipment, layout, and design of a hospitality facility.

This course is not designed for transfer to four-year universities. Students should check course recommendations with the college or university to which they intend to transfer for a baccalaureate degree. The receiving institution always makes the final decision about transferability of credits