Facilities Management for Culinary Management - BII2044

Assessment 1: Other

A range of formative devices typically in-class tests, formative feedback on summative assessments, quizzes, case studies, etc., will be used by tutors to aid learning.

Other

Assessment 2: Project Work

Project Work

Assessment 1: Written Assignment

Written Assignment

The module seeks to familiarize students with the basic application of engineering and maintenance concepts in kitchen operations. This module prepares future chefs to combat issues pertaining to operation of various engineering systems in the food production industry there by making it easier to take necessary precautions while handling various facilities. This module only enables assessment of engineering systems in kitchen operations.
This module provides students with information related to facility design and maintenance. Foodservice layout and design are related to operating issues, new building construction and renovations. Planning and design of facilities including equipment, space &amp; functional relationships, cost &amp; operating efficiencies are included, as well as emphasis made on maintenance programs, safety regulations, building code requirements and energy conservation.

Huddersfield Business School

https://library.hud.ac.uk/readinglists/BII2044
<ul>
<li>Penner, R.H., Adams, L., &amp; Robson, S.K.A. Hotel design: planning and development. New York: Routledge.</li>
<li>Sloan, P., Legrand. W., &amp; Chen, J.S. Sustainability in the hospitality industry. U.S.A.: Elsevier Inc.</li>
<li>Bansal, T. Hotel facility planning. New Delhi: Oxford University Press.</li>
<li>Ransley, J., &amp; Ingram, H. (Eds.). Developing hospitality properties &amp; facilities. U.K.: Butterworth-Heinemann.</li>
<li>Stipanuk, D.M. Hospitality facilities management and design. Michigan: AH&amp;LEI.</li>
<li>Birchfield, J.C., &amp; Sparrowe, R.T. Design and layout of foodservice facilities. New Jersey: John Wiley &amp; Sons, Inc.</li>
</ul>

Hospitality

BII2044 - Facilities Management for Culinary Management

Facilities Management for Culinary Management

A knowledge of key engineering factors involved in the planning of food production areas of a commercial establishment

An understanding of the use of various engineering systems in kitchen operations.

An understanding of the use of appropriate engineering systems in planning operations.

Demonstrate a working knowledge of issues concerning facilities design and maintenance.

To plan food production facilities with emphasis on maintenance, safety regulations, building code requirements, energy conservation and smooth operations.