HMGT 220 - Property Security and Facilities Management

An examination of the security, housekeeping, and maintenance functions of lodging and food service operations. Property security will review the necessity for security and how programs are implemented. Housekeeping focuses on the importance of cleanliness in attracting and retaining guests. Maintenance operations for a lodging or food service property include discussion of preventive maintenance programs, HVAC systems, water systems, electrical systems, elevator and escalator upkeep and repair, waste removal, and emergency procedures. Assessment Level(s): ENGL 101 /ENGL 101A , READ 120 . Three hours each week. Formerly HM 220.

3 semester hours

Course Outcomes:
Upon course completion, a student will be able to:

Explain why security and safety programs are needed in lodging and food service operations.
Describe how security and safety programs are setup, how all personnel are involved, and who supervises the overall security and safety program.
Explain security procedures involving guests, visitors, vendors, and employees.
List internal security components required for a lodging or food service operation and how they are implemented.
Discuss the importance of having procedures in place to deal with emergency situations.
Discuss the role of the housekeeping department in presenting a “completed product” to the guest and/or customer.
Explain the job requirements of the executive housekeeper, including supervision, staffing, training, payroll, budgeting, and inventory control.
Discuss the role of the chief engineer and how he or she manages maintenance operations.
Summarize why a preventive maintenance program is essential to lodging and food service operations.
Explain the priority repair system used by a maintenance department.

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