HMGT 2221 - Layout, O&M of Hotels and Restaurants(3)
Problems and considerations of facilities management are introduced to the student in this course. Factors governing the selection, placement, and maintenance of equipment for effective and efficient use in food service and lodging operations are discussed. Students prepare a project of the appropriate equipment, layout, and design of a hospitality facility.
[F,S] Note(s): Student must be AT COLLEGE LEVEL in all areas of study to take this course.
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