HOST 120 - Environmental Leadership & Facilities Operations

3 Credits

This course equips students with the knowledge to lead and manage commercial facilities. Departments covered in the course include janitorial services, engineering and maintenance departments, and housekeeping operations. Students will learn best practices for maintaining high standards of cleanliness while also implementing eco-friendly methods that reduce environmental impact. The curriculum addresses strategic planning and execution of sustainable operations (e.g., waste reduction, green cleaning techniques, energy-efficient resource management). Students will also learn best practices in employee engagement in this field including areas of emphasis such as staffing, productivity, room inspections, quality control, physical capabilities, proper cleaning methods, safety and health, environmental concerns, cost control, and standards.

Fees

Quarters Typically Offered
Spring Day, Online

Designed to Serve Hospitality and Tourism Management students and all College students.
Active Date 20240322T08:30:16

Grading Basis Decimal Grade
Class Limit 24
Shared Learning Environment Yes
Contact Hours: Lecture 33
Total Contact Hours 33
Degree Distributions:
ProfTech Course Yes
Restricted Elective Yes
PLA Eligible Yes

Course Outline
Learners completing this course will:

Understand systematic cleaning methods including safety (e.g. OSHA), speed, economy, and thoroughness in effective maintenance.
Comprehend the impact and role of janitorial and engineering/maintenance standards on guest and client satisfaction.
Be able to complete facility inspections from an operational and supervisory level; 4) Explain laundry operations including how equipment, chemicals, and staff are used in such operations.
Design par levels for facility type.

Student Learning Outcomes
Use systematic cleaning methods including safety (e.g. OSHA).

Explain the impact and role of janitorial staff and engineering/maintenance on guest and client satisfaction.

Accurately complete a facility inspection from a supervisory level.

Explain laundry operations including how equipment, chemicals, and staff are used in such operations.

Design par levels based on facility types.