Learn how to handle today’s engineering and maintenance concerns. This course covers all major facility systems, including food service equipment and design. Non-engineers can learn how to understand and speak the language of suppliers and maintenance/engineering staff. You’ll also learn techniques to reduce expenses and increase efficiency and learn how the latest technology can streamline operations.
Hospitality Facilities Management and Design – ICM UK
This course covers all major facility systems, including food service equipment and design. Non-engineers can learn how to understand and speak the language of suppliers and maintenance/engineering staff.
Duration
3 to 6 Months
Study Mode
Blended Learning
What is Included?
- Study plans with flexibility of time and space.
- Globally recognized and verifiable Certificates and qualifications.
- Premium subscription to GPDP Learning Resources worth US$250.
- Premium subscription of Typsy–Australia worth US$96. (Video Training Courses)
- Premium subscription to Internships & Placements Program to build your resume, and prepare for job interviews, with our AI-based video interviewing platform to land the job you want.
- Lifetime membership of COTHM Community of Hospitality Students & Professionals.
- Lifetime access to Online Events Portal to attend webinars and talks by industry experts
- Career Pathway & Education pathway counseling
Criteria
Am I eligible for this progamme?
This course is most suited to individuals who are at least 16 years old, have a high school education.
English Proficiency
Candidates who do not have English as a first language will have to demonstrate competence in reading, writing, and listening skills in English.
About this Course
Education Path
After successful completion of this professional qualification any of below certification path:
- Continues to gain more Hospitality Certifications
- Continue with Hospitality Specializations
- Continue with Hospitality Fundamentals Program
- Continue with Hospitality Management Diploma
Career Path
Getting certified gives you the skills needed to prepare you for the wide-open world of hospitality. Once you have graduated, you can take several paths to apply your degree.
- Food and Beverage Management
- Rooms Division Management
- Marketing Management
- Destination Management
- Human Resources
- Resort Management
- Club Management
- Travel and Tourism Management
This certification can help you grow faster in your existing career as well can open new career opportunity in the following industry sectors:
- Hotels
- Motels
- Restaurants
- Fast Food Chains
- Café
- Catering Companies
- Event Management Companies
- Travel & Tour Operators
- Airlines
- Clubs
- Cruise Ships
Assessment
Proctor Required: No
Number of Examinations: 1
Number of Questions per Course: 200
Time Allowed per Course: 240 minutes
Passing Score: 70%
- A moc exam is provided before the candidate appears in the final examination
- A one week notice is required to schedule the final examination
- All examination are held invigilated by COTHM administration
Awarding Body
Upon successful completion, the candidate will be awarded with:
- Certification by ICM UK (An Ofqual Regulated Awarding Body.
Syllabus
Chapter 1: The Role, Cost, and Management of Hospitality Facilities
1. The Role of Facilities in the Hospitality Industry
2. Costs Associated with Hospitality Facilities
a. The Costs of Development and Construction
b. The Costs of Operation
c. The Costs of Renovation and Modernization
3. The Impact of Facility Design on Facility Management
a. Components and Layout
b. Materials, and Quality and Types of Construction
c. Equipment
d. Systems
4. Management’s Responsibilities
a. Management Contracts and Franchise Agreements
5. Responsibilities of the Facilities Department
6. Facilities Managers in Lodging Operations
Chapter 2: Hospitality Facilities Management Tools, Techniques, and Trends
1. Facilities Maintenance and Repair
2. Maintenance Management Systems
a. Contract Services and Outsourcing
3. Computerized and Internet-Based Facilities Management
4. Budgeting for POM and Utilities
5. Contract Services, Responsibility Accounting, and Facilities Costs
6. Capital Expenditure (CapEx) Management
7. Facilities Benchmarking
8. Personnel Management in Facilities
9. Training and Certification
a. Building Certification
Chapter 3: Environmental and Sustainability Management
1. Motivations for Environmental Concern
a. Economic Considerations
b. Regulatory Issues
c. Market Factors
d. The Social Responsibility Dimension
2. Waste Minimization and Management
3. Energy Conservation and Management
4. Management of Fresh Water Resources
5. Wastewater Management
6. Hazardous Substances
7. Transport
8. Land-Use Planning and Management
9. Involving Staff, Customers, and Communities
10. Design for Sustainability
11. Partnerships for Sustainable Development
12. Measurement Tools
Chapter 4: Safety and Security Systems
1. Safety and the Hospitality Industry
2. Building Design, Maintenance, and Safety
3. Safety in the Guest Bath
4. Fire Safety
a. Fire Prevention
b. Fire Detection
c. Fire Notification
d. Fire Suppression
e. Fire Control
5. Evacuation Plans
a. Egress
6. Security
a. Key Control
b. Electronic Locks
7. Terrorism and Other Extraordinary Events
Chapter 5: Water and Wastewater Systems
1. Water Usage in the Lodging Industry
2. Water Systems
3. Water Quality
a. Discharge/Sewage Water
b. Legionnaires’ Disease
4. Water Heating
a. Water Heating Options
5. Water System Maintenance Concerns
6. Water for Entertainment and Recreation
a. Swimming Pool Water Systems
7. Water Conservation
a. Helpful Resources
Chapter 6: Electrical Systems
1. A Brief Introduction to Electrical Systems
2. System Design and Operating Standards
3. System and Equipment Maintenance
a. Electrical Plans
b. Training in Operating and Safety Procedures
4. System Components
a. Fuses and Circuit Breakers
b. Distribution Panels and Wiring
c. Electric Motors, Controls, and Drive Elements
d. Electronic Equipment
e. Emergency Power Systems
f. Electrical Maintenance Equipment
5. Electric Utility Billing and Building Operations
a. Reading Electrical Utility Meters
b. Checking the Bill for Errors
c. Choosing the Best Rate Schedule
6. Electric Utility Deregulation
7. Telecommunications Systems
Chapter 7: Heating, Ventilating, and Air Conditioning Systems
1. Factors Influencing Building Comfort
a. Building Loads and Comfort
b. Indoor Air Quality
2. Heating Sources and Equipment
a. Heat Sources
b. Furnace and Boiler Operation and Maintenance
3. Cooling Sources and Equipment
a. The Refrigeration Cycle
b. Cooling Systems Operation and Maintenance
c. CFCs, HCFCs, and the Environment
4. Guestroom HVAC System Types
a. Centralized Systems
b. Decentralized Systems
c. Other Systems
d. Guestroom Ventilation
e. Guestroom HVAC Occupancy Control
f. Guestroom HVAC Maintenance
5. HVAC Systems for Other Building Areas
a. System Types and Configurations
b. Maintenance Needs
6. Other HVAC Components
a. Controls
b. Cooling Towers
c. HVAC Thermal Storage
Chapter 8: Lighting Systems
1. Basic Definitions
2. Light Sources
a. Natural Light
b. Artificial Light
3. Lighting System Design
a. Design Factors
4. Lighting System Maintenance
a. Cleaning Luminaires and Lamps
b. Replacing Lamps
5. Energy Conservation Opportunities
a. Life Cycle Cost Estimating
Chapter 9: Laundry Systems
1. Laundry Equipment
a. Laundry Transport Equipment
b. Washers
c. Extractors
d. Dryers
e. Flatwork Finishers
f. Valet Equipment
2. Laundry Design
a. Principles of Laundry Design and Equipment Selection
3. Laundry Maintenance
4. Emerging Trends in Laundry Operations
Chapter 10: Building Structure, Finishes, and Site
1. Exterior Building Structure
a. Foundation
b. Structural Frame
c. Exterior Walls
d. Windows and Doors
e. Roof
2. Building Interiors
a. Ceilings and Wall Coverings
b. Carpet Materials
c. Hard Surface Flooring
d. Elevators
3. Exterior Facilities
a. Parking Areas
b. Storm Water Drainage Systems
c. Utilities
d. Landscaping and Grounds
Chapter 11: Lodging Planning and Design
1. The Development Process
a. The Feasibility Study
b. The Program
c. Operational Criteria
d. Construction and Engineering Criteria
e. The Project Budget
f. The Preliminary Schedule
2. The Planning and Design Process
a. Site Planning
b. Hotel Planning
c. Guestrooms and Suites
d. The Lobby
e. Food and Beverage Outlets
f. Function Space
g. Recreational Facilities
h. Administration Offices
i. Food Production Areas
j. Other Back-of-the-House Areas
Chapter 12: Renovation and Capital Projects
1. Hotel Renovation
a. Reasons to Renovate
b. The Life Cycle of a Hotel
c. Types of Renovation
2. Creating the Renovation Plan
a. The Planning Phase
3. Implementing the Renovation Plan
a. The Design Phase
b. The Construction Phase
4. After the Renovation