College of Merchandising, Hospitality and Tourism
Department of Hospitality and Tourism Management
HMGT 4820
Facilities Planning, Equipment, Layout and DesignHMGT 4820.001 - Course Syllabus – Spring 2016
INSTRUCTOR: Nancy Kniatt
Chilton Hall #359F
940-565-2971
Email: Please use Messages Tool in Blackboard Learn. Send your message to both the Instructor and the Teaching Assistant so messages will be answered quickly.
OFFICE HOURS: Tuesday - Thursday 10:00 – 11:30 am
Wednesday 3:30 – 4:30 pm
or by appointment (recommended)
COURSE SCHEDULE: Tuesday - Thursday 2:00 – 3:20 pm, Chilton #345
COURSE DESCRIPTION:
Principles of hotel and restaurant property management and facilities layout and design, emphasizing equipment selection, space allocation, and guest and production/service traffic flow patterns and facility operations management.
RECOMMENDED TEXT:
Hospitality Facilities Planning and Management. Custom Edition for University of North Texas. Pearson, 2013.
PREREQUISITES: HMGT 1420 HMGT 2860
HMGT 1470 HMGT 3250
HMGT 2280 HMGT 4210
HMGT 2480 HMGT 4250*
*HMGT 4250 may be taken concurrently
COURSE OBJECTIVES:
Upon completion of the course, the student will be able to:
1. Demonstrate the correct planning process in hospitality facilities planning and design
2. Identify, analyze and apply the principles of hospitality facilities design
3. Select appropriate hospitality equipment for hotels, restaurants, and lounges
4. Identify production equipment needs for specific food service facilities
5. Discuss and identify layout (foodservice and lodging) specifically in regards to the Americans with Disabilities Act (ADA)
6. Identify and access effective principles of hospitality sustainable applications
7. Apply energy management principles to hospitality properties
CLASS ADMINISTRATION
EVALUATION CRITERIA:
Course work will be evaluated on the following basis:
Restaurant Layout Project 250 points
Green Hotel Project 150 points
Assignments (250 points)
Restaurant Profile 50 points
Energy Efficiency 25 points
Smart Draw Introduction 25 points
ADA 25 points
Career Expo 25 points
Crisis Management 50 points
Case Study 50 points
Quizzes
(5@20 points) 100 points
Attendance/Participation 50 points
Total 800 points
The final grade for the course will be calculated on the following basis:
GRADE POINTS
A = 800 – 720 points
B = 719 – 640 points
C = 639 – 560 points
D = 559 – 480 points
F = 479 points and below
COMMUNICATIONS:
Communications outside of the classroom should be conducted through the Messages tool in Blackboard Learn. You may also visit my office during my posted office hours, but an appointment is strongly suggested to ensure that you will not have to wait.
REVISIONS:
The instructor reserves the right to revise this syllabus, class schedule, and/or list of course requirements when he/she deems such revisions will benefit the achievement of course goals and objectives. Changes will be announced verbally in class.
CLASSROOM POLICIES:
· Attendance: Class attendance and participation are critical components of your successful completion of this class. You are expected to attend class regularly; attendance will be recorded for credit. You must arrive promptly for each class session and remain for the entire session to be considered present.
· Participation: Students are expected to be prepared for each class and to actively participate in class discussions and activities. Behavior that disrupts the class or interferes with the learning process will not be tolerated (e.g., excessive talking with your neighbor, reading or accessing unrelated materials, sleeping, making inappropriate comments, using cell phones in any way).
· Group Projects: There are two major projects that are completed by group efforts. It is your responsibility to the members of your group to attend all class sessions and agreed-upon group meeting times. Time will be provided so groups can work together on their assigned projects. When you are absent, you place the rest of your group at a disadvantage in completing the project.
· The disruptive use of electronic devices (laptops, tablets, cell phones, etc.) in the classroom (e.g., Facebook, YouTube, Twitter, Internet surfing, etc.) will not be tolerated; students who disrupt the class in this manner will be asked to leave the class.
· SmartDraw software is available in Chilton 255 in the group work area. Students are expected to conduct themselves in a professional manner while working in the computer lab (remember that no food or drinks are allowed in the labs). SmartDraw is also available on selected computers on the public computer kiosks in Chilton Hall.
· Final Exam Policy: Final exams will be administered at the designated time during the final week of the semester. Please check the course calendar early in the semester to avoid any schedule conflicts.
CLASS RESPONSIBILITIES:
· Students are expected to take care of all personal activities prior to entering the classroom, and to remain in the classroom for the entire class time. Lectures will contain material not found in the textbook. Therefore, attending class is the best way to assure learning all of the topics discussed. Tardiness is rude and disrupts the class.
· Any assignment submitted to the instructor is to be typed (with the exception of in-class assignments). All papers should be carefully written and proofread prior to being submitted. Papers should follow the guidelines on the assignment sheet. All projects are to be turned in on standard letter-size paper, using a standard 12-point font. Write the report according to the prescribed outline and instructions. Make a copy of the report and all projects for your records, as the instructor will retain all major papers and projects.
· Assignments (individual or group) are due on the stated date at the beginning of class. Submitting assigned work on time is reflective of your soon-to-be status as a graduate of the Hospitality Management program. Late work will not be accepted. Late work will not be accepted. Late work will not be accepted.
STUDENT PERCEPTIONS OF TEACHING:
An opportunity will be provided for students to evaluate their faculty. This short survey (SPOT) will be made available near the end of the semester to provide students a chance to comment on how this class is taught. Student feedback is important and an essential part of participation in this course.
HMGT 4820 – Class Schedule – Spring 2016
1/19 / Class Introduction/Orientation / Restaurant Profile Assignment
1/21 / Group Operations & Group Assignments
The Studies of Facilities Management / Green Hotel Project
1/26 / Sustainability for Facilities
1/28 / Guest Speaker / Restaurant Profile Assignment (Ind)
2/02 / Energy Efficiency / Energy Efficiency Assignment
2/04 / Laying the Groundwork
Smart Draw Introduction / SmartDraw Intro Assignment
2/09 / ADA Considerations / ADA Assignment / Energy Efficiency Assignment (Ind)
2/11 / Analyses of Layout Characteristics
Space Allocation / Green Hotel Project
2/16 / Overview – Restaurant Design Project / Restaurant Project Step 1 / Smart Draw Intro Assignment (Ind)
2/18 / General Principles for Equipment Selection
Food Processing / ADA Assignment (Ind)
2/23 / Receiving and Storage
Food Processing Equipment / Restaurant Project Step 2 / Restaurant Project Step 1
2/25 / Cooking Equipment
3/01 / Refrigeration Equipment
3/03 / Auxiliary /Housekeeping Equipment / Restaurant Project Step 3 / Restaurant Project Step 2
3/08 / Group Work
3/10 / No Class
(in lieu of mandatory Career Expo)
3/14-3/18 / Spring Break
3/22 / Dining Room/ Service FFE
3/24 / Group Work / Restaurant Project Step 4 / Restaurant Project Step 3
3/29 / Maintenance Considerations
3/31 / Group Work
4/05 / Crisis Management / Crisis Management Assignment
4/07 / Review Drawings
(Restaurant Project Step 4) / Restaurant Project Step 5 / Restaurant Project Step 4
4/12 / Review Drawings
(Restaurant Project Step 4)
4/14 / Safety and Security / Crisis Management Assignment (Ind)
4/19 / Guest Speaker / Case Study
4/21 / Group Work / Restaurant Project Step 6 / Restaurant Project Step 5
4/26 / The Engineering Department
4/28 / Facilities Recap/Group Work / Case Study (Ind)
5/03 / Presentation of Restaurant Project / Restaurant Project Step 6
5/05 / Presentation of Restaurant Project
5/12 / Presentation of Restaurant Project
· Hard Copies of Projects or Assignments are to be turned into Instructor at beginning of class period.
THE ABOVE SCHEDULE AND PROCEDURES IN THIS COURSE ARE SUBJECT TO CHANGE AT THE INSTRUCTOR’S DISCRETION
DEPARTMENT OF HOSPITALITY AND TOURISM MANAGEMENT
Vision of the Hospitality & Tourism Management Program
To be a global leader in advancing education, creating knowledge, and shaping the hospitality and tourism professionals of the future.
Mission of the Hospitality & Tourism Management Program
Educating students for leadership in the global hospitality and tourism industries and advancing the profession through excellence in teaching, research, and service.
Program Learning Outcomes
Upon graduating with a Bachelor of Science in Hospitality and Tourism Management, students will be able to:
1. Demonstrate basic knowledge of theoretical constructs pertaining to the hospitality and industries.
2. Apply the basic principles of critical thinking and problem solving when examining hospitality and tourism management issues.
3. Apply technical aspects of the hospitality and tourism industry.
4. Demonstrate professional demeanor, attitude, and leadership needed for managerial positions in the hospitality industry.
Academic Requirements
Beginning Fall 2013, students entering UNT who wish to pursue the Bachelor of Science with a major in Hospitality Management enter as pre-majors. To declare a major in hospitality management, a student must have completed at least 45 hours of college course work, including HMGT 1420, HMGT 1470, HMGT 1500, HMGT 2280, HMGT 2480, HMGT 2790 and HMGT 2860, have a cumulative UNTGPA of at least 2.5, and have completed at least 100 documented work hours in the hospitality industry. A grade of C or above must be earned in each merchandising and hospitality management course completed in residence or transferred to UNT. This includes all courses with prefixes CMHT, MDSE, HFMD, DRTL and HMGT.
Pre-majors who have completed these requirements and who have a cumulative GPA of at least 2.5 may file a formal application for major status. Approved majors may then enroll in those advanced courses designated “hospitality majors/minors only.”
§ Continuing students majoring in Hospitality and Tourism Management are required to have a minimum grade point average of at least 2.5 on all courses completed at UNT.
§ A grade of C or above must be earned in each merchandising, digital retailing, and hospitality and tourism management course completed in residence or transferred to UNT.
Academic requirements for graduation with a BS from the College of Merchandising, Hospitality and Tourism include:
§ A minimum of a 2.5 grade point average in the professional field, with minimum grades of C required in all CMHT, MDSE, HFMD, DRTL and HMGT courses.
§ A minimum of a 2.5 grade point average in all courses completed at UNT.
For additional information regarding requirements and policies, refer to the 2015-2016 UNT Undergraduate Catalog.
Do you need tutoring?
UNT offers free tutoring services through the Learning Center. Please go to the Learning Center website to sign up (http://learningcenter.unt.edu/tutoring).
Do you want to graduate on time?
A prerequisite is a course or other preparation that must be completed before enrollment in another course. All prerequisites are included in catalog course descriptions. Advisors help you sequence courses correctly to help you graduate on time. Ultimately, it is a student’s responsibility to ensure they have met all prerequisites before enrolling in a class. Students who have not met prerequisites will not be allowed to remain in a course. Once classes begin, students often have few, if any, options for adding a different course, which can be an issue for financial aid.
Have you met with your advisor?
ALL students should meet with their Academic Advisor at least one time per semester (Fall & Spring). All pre-majors MUST meet with their Academic Advisor to receive an advising code to register for classes each semester. Update your degree plan regularly to stay on track for a timely graduation.
Advising Contact Information (Chilton Hall 385 – 940.565.4635)
Director, Advising Office Kelly Ayers, M.Ed.
Hospitality Management A-K Jaymi Wenzel
Hospitality Management L-Z Philip Aguinaga, M.Ed.
Could you be dropped?
It is imperative that students have paid for all enrolled classes. Please check your online schedule daily through the 12th class day (Feb 1, 2016) to ensure you have not been dropped for non-payment of any amount. Students unknowingly have been dropped from classes for various reasons such as financial aid, schedule change fees, parking fees, etc. CMHT will not be able to reinstate students for any reason after the 12th class day regardless of situation. It is the student’s responsibility to ensure all payments have been made.
Are you receiving financial aid?
A student must maintain Satisfactory Academic Progress (SAP) to continue receiving financial aid by maintaining a minimum 2.0 cumulative GPA and successfully completing the required number of credit hours based on total registered hours per semester. Students cannot exceed attempted credit hours above 150% of their required degree plan. If a student does not maintain the required standards, the student may lose financial aid eligibility.
Do you know these important dates in Spring 2016?
Jan 19 / Classes beginFeb 1 / Last day to add a class (deadline 4:30 pm)
Feb 2 / Beginning this date a student who wishes to drop a course must first receive written consent of the instructor.
Feb 26 / Last day to drop a course or withdraw with a grade of W for courses student is not passing. After this date a grade of WF may be recorded.
Mar 14 - 20 / Spring Break
May 5 / Last class day
May 6 / Reading Day (no class)
May 7-13 / Final Exams (Exams begin on Saturday and end on Thursday)
May 13-14 / Commencement (5/13 – Graduate, 5/14 – Undergraduate)
Do you know who to contact for a course-related or advising issue?
Understanding the academic organizational structure is important when resolving class-related or advising issues. When you need problems resolved, please follow the step outlined below:
Individual Faculty Member/AdvisorDepartment Chair
Associate Dean, College of Merchandising, Hospitality & Tourism
Dean, College of Merchandising, Hospitality &Tourism
Do you require special accommodations?