Apr 13, 2024  
2023-2024 College Catalog 
    
2023-2024 College Catalog [ARCHIVED CATALOG]

HRM 150 - Hospitality Property Management

3 Credits, 3 Contact Hours
3 lecture periods 0 lab periods

An examination of planning, implementing, and monitoring the hospitality operation environment with the aim of enhancing the guest experience by fostering a proactive approach to compliance, conformance to standards and competitiveness. Includes design and layout of guestrooms, lobbies, food outlets, and recreation outlets as it pertains to maintenance and housekeeping; product and service analysis; inventory control; preventative maintenance; renovations; liability; protecting guests and their property; asset protections; grounds and landscaping; ecology; and transportation.

Prerequisite(s): HRM 100  
Recommendation: For students pursuing the Hospitality AAS, it is recommended that all CORE courses are completed prior to enrolling in this course.
Button linking to AZ Transfer course equivalency guide    button image Prior Learning and link to PLA webpage

Course Learning Outcomes
  1. Identify various concepts of property managements in hospitality establishments, including: methods to determine par stock and inventory control.
  2. Describe departmental responsibilities in guest and asset protection.
  3. Explain the risks associated with various issues in hospitality establishments, including but not limited to: slip, trip, fall, fire, water systems, power outages, air quality, food borne illness, and bed bugs; and the measures associated to reduce risks.
  4. Compare legal principles of protecting guest property to industry policies and practices.

Performance Objectives:
  1. Compare legal principles of protecting guest property to industry policies and practices.
  2. Discuss principles of how to enhance the security of guestrooms, guests, and employees.
  3. Learn about the different risks associated with slip, trip, fall, fire, water systems, power outages, air quality, food-borne illness, and bed bugs; and the measures associated to reduce risks.
  4. Discuss departmental responsibilities in guest and asset protection.
  5. Discuss the purpose and process of a green certified hospitality operation including the impact of ecological and psycho-environment principles on hospitality operation design and layout.
  6. Compare the selection and training of an executive housekeeper and a guest room attendant.
  7. Describe methods to determine par stock and inventory control for linens, uniforms, guest loan items, equipment, cleaning products, in-room products.
  8. Demonstrate how to inspect and clean a model guestroom while minimizing the potential for physical injury.
  9. Discuss concepts of ceilings, walls, furniture, and fixtures.
  10. Discuss concepts of beds, linens, and uniforms.
  11. Discuss concepts of carpets and floors.
  12. Discuss concepts of bathroom furnishings and fixtures.
  13. Research a common industry issues or practice and apply theory to an opportunity for enhancement in guestrooms, lobbies, food outlets, and recreation outlets.

Outline:
  1. Inn Keeping Legal Principles
    1. Risk assessment
    2. Security requirements
    3. Major loss events
    4. Loss prevention
    5. Duty to protect guests and property
    6. Liability
  2. Security of Guestrooms, Guests, and Employees
    1. Security programs
    2. Training
    3. Design
    4. Equipment
    5. Guestroom
    6. Guest and employee concerns
  3. Inn Keeping Safety
    1. Fire prevention, flammability, and detection
    2. Water systems
    3. Power outages
    4. Air quality
    5. Health and bed bugs
    6. Horizontal Transportation
  4. Departmental Responsibilities in Guest and Asset Protection
    1. Human resources and employee theft
    2. Rooms division and engineering
    3. Purchasing, receiving, food and beverage
    4. Recreation and casino gaming
    5. Conventions and expositions
    6. Nontraditional guests
  5. Ecology
    1. Green Strategies
    2. Green Certification
    3. Conservation
    4. Energy Value
    5. Sanitation
    6. Chemicals
  6. Housekeeping Organization, Employee Selection, and Training
    1. Housekeeping responsibilities and housekeeper strategies
    2. Recruitment
    3. Selection
    4. Orientation
    5. Training
    6. Motivation
  7. Expenses, Inventory, and Par Stock Control
    1. Budgeting and controlling expenses
    2. Contract versus in-house cleaning
    3. Guest supplies and loan items
    4. Cleaning supplies and equipment
    5. Linens
    6. Uniforms
  8. Guestroom and Public Areas
    1. On change cleaning
    2. Deep cleaning
    3. Threat cleaning
    4. Turndown service
    5. Technology and pure rooms
    6. Inspections
  9. Ceilings, Walls, Furniture, and Fixtures
    1. Demand
    2. Supply, manufacturing, and installation
    3. Purchasing
    4. Care determination and maintenance
    5. Safety standards
    6. Technology and innovation
  10. Beds, Linens, and Uniforms
    1. Demand
    2. Supply and manufacturing
    3. Purchasing
    4. Care determination and maintenance
    5. Safety standards
    6. Technology and innovation
  11. Carpets and Floors
    1. Demand
    2. Supply, manufacturing, and installation standards
    3. Purchasing
    4. Care determination and maintenance
    5. Safety standards
    6. Technology and innovation
  12. Bathroom Furnishings and Fixtures
    1. Demand
    2. Supply, manufacturing, installation, and handicap accessibility
    3. Purchasing
    4. Care determination and maintenance
    5. Safety standards
    6. Technology and innovation
  13. Research
    1. Issue of practice identification
    2. Theory of application
    3. Results
    4. Conclusion
    5. Implications
    6. Limitations


Effective Term:
Full Academic Year 2019/2020