Hotel Equipment Management

Code:

LGH2225

Acronym:

GEHOT

Subject: 2023/2024 - 2S

Teaching Area:

Management

Programmes

Acronym	Study plan	Curriculum Years	ECTS	Contact hours	Total Hours
LGH	Aviso nº 9705/2017 & Ret. nº 682/2018	2º	3 ECTS	27	80

Hours Effectively Taught

LGH2

Theoretical-Practical:	24,50
Seminário:	1,50
Other:	3,00

Teaching - Hours Theoretical-Practical: 1,50 Seminário: 0,10 Other: 0,20

Aims, Skills and Learning Outcomes

Descriptive summary of curricular unit
Scientific principles of Hospital Equipment Management will be provided to produce the goods and services provided by a hotel unit. Topics such as technological trends in the hotel industry, innovation and technology for hotel production will be addressed. Understand production and flow management, financial and human aspects, the organization of the different components of the hotel service (Kitchen, BarRestaurant, Refrigeration, Laundry and Wardrobe, Storage in Hospitality). Plan and control hotel production. Identification of the main equipment and its characteristics. To appreciate the Physical and Ergonomic Fundamental characteristics, the Energy Sources, Environment and Ecology in Hotel Units and Hotel Layout solutions.

Objetives and expected results of learning
1 -Provide knowledge of Management of Fundamental Hotel equipments that allow to identify modern techniques and methods of solving problems of production and the establishment of objectives compatible with the strategy of the organization;
2 -To reinforce the scientific and technical domain regarding the use of equipment;
3 -Develop cognitive skills on the management of Hotel Production, Equipment, Importance of Cold in the food sector, Energy Sources, Layout in Hotel Production, Ergonomics, Water and Air Quality.
4 -To enable students to rationalize the use of resources in Hotel Management;

Competences to develop
- Diagnose and solve hotel management problems resulting from the use of the Equipment
- Identify and design hotel production management systems with equipment resources
- Identify the constraints of a hotel production system
- Implement corrections at the level of hotel production management through the training of the Equipments
- Apply knowledge in the optimization of existing production systems
- Select and use methods and techniques of equipment management and problem solving
- Ability to implement new Production Layouts for Hotel Services
- To promote the Ergonomics, the defense of the Environment, Air Quality, and Ecology in a hotel unit
- Know how to select and distinguish different energy sources for a hotel production system

Programme

1. Hotel Production Management

2. Capacity Management

3. The Main Production Areas in Hospitality

3.1. Laundry and Equipment

3.1.1. Washing machine

3.1.2. Calenders

3.1.3. Drying Machines

3.1.4.Ironing Machine

3.1.5. Complementary Equipment

3.2. The Kitchen and Equipment

3.2.1. Preparation Equipment

3.2.2. Transformation Equipment

3.2.3. Kitchen ventilation

3.2.4. Cold Equipment in Hospitality

3.3 Restaurant Equipment

3.4. The Swimming Pool and Gyms

4. HVAC System - Management and Impact on Hotel Production

5.The Air Quality of Buildings

6.The Hotel's Air Conditioning

7. Hotel Lighting

8. Water in Hotels and Restaurants

9.Hotel Energy Typologies

9.1. Electricity in Hospitality

9.2. Gas in Hospitality

10. Ergonomics

11. Building and Equipment Maintenance

Demonstration of the syllabus coherence with the curricular unit's learning objectives

The Hospitality Equipment Management requires that students of a Degree in Hospitality Management know and identify the fundamental equipment of each area of ¿¿operation of a Hotel. Effectively, each area of ¿¿a hotel has a set of specific equipment that it is important to identify and be able to specify technically and, in the case of replacement, knowing how to select equipment on the market with similar characteristics.
Thus, objective 1 relates to points 1 and 2 of the program and objective 2 relates to points 3, 4, 5, 6, 7, 8, and 9 of the program.
In this perspective, they were considered essential for laundry, kitchen, air conditioning, lighting, and vertical transport equipment.
The Layout to ensure the most adequate flow of operations for the best profitability of the equipment, as well as the Maintenance Management of the equipment. Thus, Objective 3 relates to points 3, 4, 5, 6, 7, 8, 9 and 11 of the program.
Case studies will be carried out to allow an approach for solving hotel production problems with the use of equipment.
In this way, objective 4 is related to points 10 and 11 of the program.

Main literature

Teles, A., Vilaça, A.;Piscínas nos Empreendimentos Turísticos: Paraíso ou Pesadelo? - Ob técnica e de Gestão, AgroB Business School EV, 2021. ISBN: 9789897688478

Victor Monteiro;Ventilação na Restauração e Hotelaria, ETEP - Edições Técnicas e Profissionais, 2016. ISBN: 9789728480363

Supplementary Bibliography

Manuel AI Quintas;Organização e Gestão Hoteleira, Euro-Tom,Lda, 2010

B. Moulart;Ingénierie Hôtelière et de Restauration, Editions Casteilla PARIS (2ª Edition), 2012

Victor Monteiro;Manutenção de Equipamentos e Sistemas Hoteleiros, Lidel, 2010. ISBN: 9789727577187

Learning Methods

Theoretical-practical classes will be taught to present and discuss the concepts, methodologies and techniques of operations management, planning, value chain management, operations performance evaluation and implementation of the management information system. Concepts and techniques will be exemplified through problem solving and case analysis.
The teaching/learning methodology is based on the deepening of theoretical concepts, illustrated through the approach of practical cases on the various themes of Hotel Production Management in the context of the classroom. Learning is consolidated through individual study and through group work. For that, specific software programs will be used in the market and theoretical expositions using the presented data.

The expository/explanatory method will be permanent in the presentation of the equipment, using the Demonstration method in possible situations of displacement. Through group work and presentation of case studies, participatory, interrogative and active methods will be used.

For the purpose of practical work, the Abi/Inform database will be used, being submitted on the E-learning platform through turnitin. Knowledge measurement exercises will be applied using Blackboard E-learning tools.

Assessment Components

Avaliação distribuída com exame final

Assessment Components

Description	Type	Time (hours)	Conclusion Date
Attendance (estimated)	Lessons	22,5
	Participação Presencial	1,5
	Participação Presencial	3
	Trabalho laboratorial ou de campo	53
	Total:	80

Continuous Assessment

2 tests, 35% each - total: 70%
Practical Essay 30%

Under the terms of the General Regulation:
1. The students' attendance in classes will be recorded and, if the number of absences per student exceeds 30% of the total number of lessons scheduled for each course unit, the student will be automatically transferred to the final evaluation (regular season).
2. In the written tests and other assessment elements mentioned, it is necessary to obtain a minimum grade of 7.5 (seven point five) points.
3. If the student misses a test or receives a grade lower than 7.5 points in the tests or in another assessment element mentioned in the previous number, the student will be automatically transferred to the final evaluation (regular season).
4. If the student misses or obtains less than 7.5 in the second written test, held in the same date of the final exam in the regular season, they may apply for further evaluation in the Appeal season.
5. All written academic essays forseen for assessment (reports, case studies, etc.) will have to be submitted to the Turnitin database, available on the ISAG E-Learning platform, with a similarity rate up to 30% acceptable.

Final Exam

Final exam 100%

Demonstration of the coherence between the teaching methodologies and the learning outcomes

The methodologies used are adapted to each phase of the learning process and presentation of the themes, and for the case of objective 1 the expository method will be mainly applied, for objective 2 the expository and demonstrative methods will be applied, and for objective 3 and 4 interrogative, participatory and active methods will be applied.