TO HOSPITALITY FACILITIES MANAGEMENT bollanINTRODUCTION TO HOSPITALITY FACILITIES MANAGEMENT Hasif Rafidee Hasbollah Introduction to Hospitality Facilities Management provides learners with an easy-to-read book to the hospitality industry. This book comprises 8 chapters that will guide learners with comprehensive information of hospitality facilities management. Learners will be also exposed to the hospitality facilities issues, while also providing a summary based on the functionality of spaces in a hotel or restaurant. This useful guide will help leaners acquire basic knowledge about hospitality facilities Management concepts. Tutorial exercises are also provided in this book.Copy right © UMK PRESS, 2015 All rights reserved. No part of this publication may be reproduced, stored in production or transmitted in any form, whether electronic, mechanical, photocopying, fecording or otherwise, without having permission from the publisher of UNIVERSIT] MALAYSIA KELANTAN. INTRODUCTION TO HOSPITALITY FACILITIES MANAGEMENT Writer/Editor: Hasif Rafidee Hasbollah ISBN: 978-967-0955-00-1 Publish by UMK PRESS UNIVERSITI MALAYSIA KELANTAN, The Office of Library and Knowledge Management, Locked Sack 36, Pengkalan Chepa, 16100 Kota Bharu, Kelantan Type setting and printing by: R.T.S.TYPESETTING & TRADING No. 12 & 14, Jalan Jemuju Empat 16/13D Seksyen 16, 40200 Shah Alam, Selangor Darul Ehsan Tel : 03-5510 4254 / 03-5510 4758 Faks : 03-5510 4059 E-mail : rts_typesetting@yahoo.comCONTENTS Preface ... 7 About the Author ... 9 CHAPTER 1: THE ROLE OF HOSPITALITY FACILITIES MANAGEMENT 11 CHAPTER 2: MANAGING OPERATION AND MAINTENANCE ... 19 CHAPTER 3: SAFETY AND SECURITY ... 25 CHAPTER 4: HOTEL PLANNING AND DESIGN ... 37 CHAPTER 5: FOOD SERVICE PLANNING AND DESIGN ... 47 CHAPTER 6: WASTE MANAGEMENT ... 49 CHAPTER 7: LIGHTING SYSTEMS ... 55 CHAPTER 8: WATER AND ELECTRICAL SYSTEM ... 63 Tutorial ...69 Acknowledgement ... 75CHAPTER 1: The Role of Hospitality Facilities Management The Terminology of Hospitality and Facilities Management © — Hospitality Q The activity of providing food, drinks, accommodation, etc. for people who are the guests or customers and the host in an organisation. e° Facilities QO Acommercial or an institutional building, such as a hotel, or resort which is designed, built, installed, etc, to serve a specific function affording convenience or service. © — Facilities Management (FM) 0 Aprofession that encompasses multiple disciplines to ensure functionality of the built environment by integrating people, place, process, and technology. @ Hospitality FM 0 An activity and practice by which the host (people) in a commercial building (place) providing food, drinks, and accommodation (process) using hospitality technology such as room occupancy and restaurant bookings in order to provide products and services in an organisation.The Role of Hospitality Facilities Management | 13 Role of Hospitality FM “Manufacturing plant”in which the services and products that the Quest purchases are created, delivered and consumed. Serving to define the industry. Key element of money making aspects of business (generate profit and real estate appreciation). Cost Associated with Hospitality FM Cost of development and construction CG Suchasland cost, permit and development fees, labour costs, and cost of specialty building materials. Owner/investor expects Returns of Investment (RO!) © Operating profit (sale of rooms, food and beverage and meeting services) and real estate appreciation. Cost of Operation & Maintenance (O&M) in a manner that maximises the potential profit and appreciation in value of the building. CO Hospitality FM to be constructed with appropriate quality and good budget control so that are able to predict the costs for maintenance, renovation and operation. Property of Operation & Maintenance (POM) Account Labour Fringe benefits Supplies and expendables Contract maintenance Labour and fringe benefits in the maintenance department are ‘one half of the POM expenditure. Energy account includes electricity, fuel, steam and water.