Hospitality Facilities Management and Design
, by Stipanuk, David M.Note: Supplemental materials are not guaranteed with Rental or Used book purchases.
- ISBN: 9780866121910 | 0866121919
- Cover: Paperback
- Copyright: 12/1/2002
Preface | p. xi |
About the Author | p. xiv |
Introduction | p. 1 |
The Role, Cost, and Management of Hospitality Facilities | p. 3 |
The Role of Facilities in the Hospitality Industry | p. 4 |
Costs Associated with Hospitality Facilities | p. 6 |
The Impact of Facility Design on Facility Management | p. 12 |
Management's Responsibilities | p. 18 |
Responsibilities of the Facilities Department | p. 21 |
Facilities Managers in Lodging Operations | p. 25 |
Conclusion | p. 26 |
Hospitality Facilities Management Tools, Techniques, and Trends | p. 31 |
Facilities Maintenance and Repair | p. 32 |
Maintenance Management Systems | p. 34 |
Computerized and Internet-Based Facilities Management | p. 52 |
Budgeting for POM and Utilities | p. 53 |
Contract Services, Responsibility Accounting, and Facilities Costs | p. 57 |
Capital Expenditure (CapEx) Management | p. 59 |
Facilities Benchmarking | p. 61 |
Personnel Management in Maintenance | p. 64 |
Training and Certification | p. 64 |
Hospitality Facilities--An Overview | p. 71 |
Guestrooms and Corridors | p. 72 |
Public Space | p. 77 |
Recreation and Exterior Areas | p. 78 |
Back of House | p. 80 |
Building Structure and Exterior | p. 85 |
A Comment on the Design of Building Systems | p. 86 |
Conclusion | p. 87 |
Environmental and Sustainability Management | p. 91 |
Motivations for Environmental Concern | p. 92 |
Waste Minimization and Management | p. 95 |
Energy Conservation and Management | p. 100 |
Management of Fresh Water Resources | p. 105 |
Wastewater Management | p. 105 |
Hazardous Substances | p. 107 |
Transport | p. 109 |
Land-Use Planning and Management | p. 110 |
Involving Staff, Customers, and Communities | p. 112 |
Design for Sustainability | p. 114 |
Conclusion | p. 117 |
Facility Systems | p. 123 |
Safety and Security Systems | p. 125 |
Safety and the Hospitality Industry | p. 126 |
Building Design, Maintenance, and Safety | p. 130 |
Safety in the Guest Bath | p. 132 |
Fire Safety | p. 134 |
Evacuation Plans | p. 148 |
Security | p. 151 |
Water and Wastewater Systems | p. 163 |
Water Usage in the Lodging Industry | p. 164 |
Water Systems | p. 165 |
Water Quality | p. 168 |
Water Heating | p. 171 |
Water System Maintenance Concerns | p. 175 |
Water for Entertainment and Recreation | p. 176 |
Water Conservation | p. 180 |
Water Conservation Checklist | p. 184 |
Electrical Systems | p. 187 |
A Brief Introduction to Electrical Systems | p. 188 |
System Design and Operating Standards | p. 191 |
System and Equipment Maintenance | p. 192 |
System Components | p. 197 |
Electric Utility Billing and Building Operations | p. 207 |
Electric Utility Deregulation | p. 213 |
Sample Electric Utility Rate Sheets | p. 217 |
Heating, Ventilating, and Air Conditioning Systems | p. 221 |
Factors Influencing Building Comfort | p. 222 |
Heating Sources and Equipment | p. 227 |
Cooling Sources and Equipment | p. 231 |
Guestroom HVAC System Types | p. 238 |
HVAC Systems for Other Building Areas | p. 245 |
Other HVAC Components | p. 247 |
Conclusion | p. 250 |
"Indoor Air Quality Handbook" | p. 255 |
Lighting Systems | p. 285 |
Basic Definitions | p. 285 |
Light Sources | p. 286 |
Lighting System Design | p. 293 |
Lighting System Maintenance | p. 299 |
Energy Conservation Opportunities | p. 303 |
Laundry Systems | p. 309 |
Laundry Equipment | p. 310 |
Laundry Design | p. 319 |
Laundry Maintenance | p. 326 |
Telecommunications Systems | p. 333 |
Changes in Hotel Telephone Service | p. 336 |
Types of Calls | p. 338 |
Private Branch Exchange | p. 342 |
Telephone Services | p. 346 |
Special Services | p. 356 |
Common Problems | p. 359 |
Summary | p. 362 |
Food Service Equipment | p. 369 |
Types of Food Service Equipment | p. 369 |
Maintaining Food Service Equipment | p. 383 |
Equipment Warranties | p. 389 |
Equipment Consultants and Contractors | p. 389 |
Sample Maintenance Procedures for Kitchen Employees, Gas-Powered Equipment | p. 395 |
Sample Instructions for Ice-Maker Maintenance | p. 399 |
The Outer Envelope | p. 403 |
The Building and Exterior Facilities | p. 405 |
The Building | p. 405 |
Exterior Facilities | p. 414 |
Facility Design | p. 435 |
Lodging Planning and Design | p. 437 |
The Development Process | p. 438 |
The Planning and Design Process | p. 446 |
Food Service Planning and Design | p. 477 |
Concept Development | p. 477 |
The Project Planning Team | p. 481 |
Design of Function Areas | p. 486 |
Evaluation of Finished Blueprints | p. 505 |
Renovation and Capital Projects | p. 509 |
Hotel Renovation | p. 510 |
Creating the Renovation Plan | p. 514 |
Implementing the Renovation Plan | p. 525 |
After the Renovation | p. 538 |
Renovation Cost Guidelines | p. 543 |
Engineering Principles | p. 547 |
Psychrometrics and Human Comfort | p. 569 |
Index | p. 585 |
Table of Contents provided by Ingram. All Rights Reserved. |
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