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HCM434Social Sciences2 Unitsintermediate

Lodging Facilities Management

This course introduces students to the principles and practices of lodging facilities management. It covers a wide range of topics, including the organization of lodging facilities, economic and political forces influencing leisure facilities, and the impact of special events. Students will learn about management strategies, facilities management, and operational requirements for staging events, as well as evaluation techniques and cost-benefit analysis.

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156h

Study Time

13

Weeks

12h

Per Week

basic

Math Level

Course Keywords

Lodging FacilitiesManagementSpecial EventsHospitalityEvent Planning

Course Overview

Everything you need to know about this course

Course Difficulty

Intermediate Level

Builds on foundational knowledge

65%

intermediate

➕

Math Level

Basic Math

🔬

Learning Type

Hands-on Practice

Course Topics

Key areas covered in this course

1

Lodging Facilities Management

2

Economic Forces

3

Political Forces

4

Special Events

5

Facilities Management

6

Food and Beverage Control

7

Event Evaluation

8

Cost-Benefit Analysis

9

Hospitality Service

10

Management Strategies

11

Staff Training

12

Operational Requirements

Total Topics12 topics

Ready to Start

No specific requirements needed

This course is designed to be accessible to all students. You can start immediately without any prior knowledge or specific preparation.

Assessment Methods

How your progress will be evaluated (3 methods)

assignments

Comprehensive evaluation of course material understanding

Written Assessment

tutor-marked assessments

Comprehensive evaluation of course material understanding

Written Assessment

final examination

Comprehensive evaluation of course material understanding

Written Assessment

Career Opportunities

Explore the career paths this course opens up for you

Hotel Manager

Apply your skills in this growing field

Event Planner

Apply your skills in this growing field

Facilities Manager

Apply your skills in this growing field

Restaurant Manager

Apply your skills in this growing field

Tourism Officer

Apply your skills in this growing field

Industry Applications

Real-world sectors where you can apply your knowledge

HospitalityTourismEvent ManagementReal EstateFood Service

Study Schedule Beta

A structured 13-week journey through the course content

Week

1

Module 1:

6h

Unit 1: Introduction to lodging facilities management I

3 study hours

•Understand the organization of lodging facilities.
•Identify departments and their functions.
•Analyze the roles of the General Manager and Resident Manager.

Unit 2: Introduction to lodging facilities management II

3 study hours

•Explain the function of chain management.
•Differentiate between centralization and decentralization.
•Discuss the span of control and its determinants.

Week

2

Module 1:

6h

Unit 3: Economic forces behind planning and provision of leisure facilities

3 study hours

•Describe factors affecting bankruptcy rates in leisure facilities.
•Analyze the effect of the economy on leisure facilities.
•Discuss organizational life cycle and firm size.

Unit 4: Political forces behind planning and provision of leisure facilities

3 study hours

•Explain the economic benefits of special events on leisure facilities.
•Describe the effect of political forces on leisure facilities.
•Analyze the impact of staging special events.

Week

3

Module 2:

3h

Unit 1: Hospitality Service

3 study hours

•Define hospitality service and its benefits.
•Discuss the drawbacks encountered by hospitality service providers.
•Examine examples of hospitality service networks.

Week

4

Module 2:

3h

Unit 2: Management strategies

3 study hours

•Explain work specialization and departmentalization.
•Describe patterns of authority and spans of control.
•Discuss methods of coordination in leisure facilities.

Week

5

Module 2:

3h

Unit 3: Facilities management

3 study hours

•Define facilities management and its scope.
•Identify the functions and goals of facilities management.
•Explain factors influencing the growth of facilities management.

Week

6

Module 2:

3h

Unit 4: Staging a special events

3 study hours

•Explain reasons for staging events.
•Mention the primary benefits of staging a special event.
•Consider factors such as budget, audience, location, and sponsors.

Week

7

Module 3:

3h

Unit 1: Operational requirements related to staging a special event in a leisure facility

3 study hours

•Identify the importance of operational management in staging special events.
•Discuss permits, regulations, insurance, and health and safety requirements.
•Explain consultation and programming activities.

Week

8

Module 3:

3h

Unit 2: Evaluation technique for facilities and special events

3 study hours

•Define event evaluation and its importance.
•Discuss key points in planning and the benefits of planning.
•Explain the event planning process and convention organizing.

Week

9

Module 3:

3h

Unit 3: control system for food and beverages in lodging facilities management

3 study hours

•Explain financial performance, sustainability, and brand equity in food and beverage management.
•Discuss the competitive situation and customer satisfaction.
•Address product safety and security.

Week

10

Module 3:

3h

Unit 4: Food cost in lodging facilities management

3 study hours

•Explain the causes of increased food prices.
•Discuss the impact of higher food prices on trade, subsidies, and oil prices.
•Analyze the impact on consumer behavior and retailer/supplier strategies.

Week

11

Module 4:

3h

Unit 1: Planning, design and management issues in keeping with current practice and trends

3 study hours

•Explain planning and management needs in keeping with current trends and practice in leisure facilities.
•Define terms such as planning, policy, and strategy.
•Discuss developing objectives for a hotel and setting goals.

Week

12

Module 4:

3h

Unit 2: Planning and Management needs in special events (large scale sport, cultural and community recreation)

3 study hours

•Explain planning and management needs in special events.
•Discuss advance planning, insurance, and managing risk.
•Analyze venue design, structural safety, catering, and training.

Week

13

Module 4:

6h

Unit 3: Training staffs in lodging facilities management

3 study hours

•Define training and its types.
•Discuss pre-service and in-service training.
•Explain selecting a training method and developing a training strategy.
•Analyze the significance of training.

Unit 4: Event evaluation and Cost benefit analysis

3 study hours

•Explain the need for effective event evaluation.
•Discuss the relationship between cost-benefit analysis and event evaluation.
•Analyze the components of cost-benefit analysis.

This study schedule is in beta and may not be accurate. Please use it as a guide and consult the course outline for the most accurate information.

Course PDF Material

Read the complete course material as provided by NOUN.

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Study Tips & Exam Preparation

Expert tips to help you succeed in this course

1

Create a detailed study schedule allocating time for each unit.

2

Focus on understanding key concepts and definitions from each module.

3

Practice applying management strategies to real-world scenarios.

4

Review all Tutor-Marked Assignments (TMAs) and self-assessment exercises.

5

Pay special attention to units on food and beverage control and cost-benefit analysis.

6

Create concept maps linking key topics across different modules.

7

Practice writing concise and well-structured answers to potential exam questions.

8

Review case studies and examples provided in the course materials.

9

Form a study group to discuss challenging concepts and share notes.

10

Prioritize studying units identified as 'peak difficulty periods'.

11

Ensure you understand the operational requirements for staging special events.

12

Practice calculating basic food costs and analyzing financial statements.

13

Review the ethical considerations in facilities management and event planning.

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