HRAD 3473-Week 2 Notes
HRAD 3473-Week 2 Notes HRAD 3473
Popular in Mechanical Equipment and Facility Management
Popular in Hotel and Restaurant Administration
This 4 page Class Notes was uploaded by Nichole Pike on Sunday August 28, 2016. The Class Notes belongs to HRAD 3473 at Oklahoma State University taught by Ryan in Fall 2016. Since its upload, it has received 17 views. For similar materials see Mechanical Equipment and Facility Management in Hotel and Restaurant Administration at Oklahoma State University.
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Date Created: 08/28/16
WEEK 2 HRAD 3473 DISCLAIMER: THESE NOTES WERE TAKEN FROM WHAT WAS RETAINED FROM CLASS LECTURE AND TEXTBOOK READINGS. THESE ARE IN NO WAY COMPREHENSIVE, BUT SHOULD BE USED IN CONJUNCTION WITH CLASS MATERIALS PROVIDED BY THE PROFESSOR. 08/23/16 CHAPTER 2 HOSPITALITY FACILITY MANAGEMENT TOOLS, TECHNIQUES, AND TRENDS KEY TERMS Asset managercombination of roles in order to protect organizations assets Contract maintenancecompanies who perform a variety of maintenance tasks by contract Emergency/breakdown maintenancemaintenance performed that could either negative or positive effects Facilities benchmarkinga continuous plan to improve the facility processes Routine maintenancemaintenance done on a routine basis in order the upkeep Material safety data sheets (MSDS)OSHA managed forms that provide information in order to prevent unwanted emergencies or how to handle them Outsourcingcontracted out to companies outside of the firm Preventative maintenancemaintenance done in order to extend life Preventative maintenance scheduleschedule provided to maintain those critical components POMProperty Operations and Maintenance Repair order (work order)used to initiate a maintenance request FACILITY MANAGEMENT GUIDING PRINCIPLES philosophyex. of type of business owned and the concept menus clarify the concept or philosophy determines equipment needed, paint, tile, etc. After this policy is put into placeputting the philosophy into action decision maker put the policy into action control and communicationex. manager with all decision making power organization and planningwork process leadershipproviding leadership to everyone All can be applied to personal life BENCHMARKING benchmarking is comparison to similar other usually done by outside agency trend factors are done internallydone differently then benchmarking we benchmark all the timecomparing grades, coursework timeline (compare performance) PERSONAL MANAGEMENT IN MAINTENANCE fundamentals of HR management identify what you need recruit select introduce (orientation and training) retain TACTICS FOR EMERGENCIES emergency preparedness (FM term) response hierarchyhow are things handledcommunication channels with chain of command (structure) training is very important in order to handle emergencies appropriately media relations FACILITIES MAINTENANCE AND REPAIR 3 segments maintenancepreserve (maintain) repairfix (restore) engineeringperspective from a long term point (more money)ex. when do I need to fix my roof TYPES OF MAINTENANCE Routinecleaning Preventative (can be schedule)ex. cleaning shower heads seasonalex. bag worms (come mid summer) Room Specificparticular kind of roomparticular configurationcan be ADA, to ballroom or meeting spaceex. having to rent a life for tall ceilings, etc. Emergency and breakdown Contractedthings by law that you can’t door BACKLOGGED AND DEFERRED MAINTENANCE BACKLOG conceptshort term reason that you have to stop working on it part isn’t in stock correct technician isn’t available these are subjective and during an emergency you don’t have this optionmust keep track of reason DEFERRED conscious decision to postpone; larger cost, longer engineering dependent on what it is if needed to shut down don’t want to shut down MAINTENANCE SYSTEMS system used today is primarily computerized either work order or repair order info in work order specific location, specific issues, when it broke, reported, fixed, etc. (ADD LOTS), name of person in charge, person who will work on, person reported it, person who placed work order, exact description of problem, parts needed to fix INFORMATION FLOW is a circle communication goes all the way around IN SOURCING insourcingyou do everything your self union contracts could mean you can only work on one thing OUT SOURCING Advantages: liability, more specialized and may bring a team, payroll, scheduling may be easier, flexibility in hours Disadvantages: timing issue, costs, only do what’s in contract, extra on contract means higher costs COSOURCING blended approach PROVISIONS IN MAINTENANCE CONTRACTS contractor is not an employeeperson who is paid to do a service can’t subcontract unless specifically specified in contract HAZCOM AND MSDS HAZCOM is overarching conceptis really with OESHA MSDS sheets need to be on hand and accessiblereally in workplace 08/25/2016 CHAPTER 3 ENVIRONMENTAL AND SUSTAINABILITY MANAGEMENT KEY TERMS CERESCoalition for Environmentally Responsible Economiesenvironmentally conscious group Ecotourismfocus on environmental mentality in the tourism segment Environmental Impact Statement (EIS)document stating impact on environment Landuse planningfacility development to appropriately plan surrounding area Hazardous substancescan cause damage to health or physical environment Corrosivecan destroy materials by chemical reaction Explosivecauses damages to surrounding area Flammablecan be easily ignited Toxicanything that can cause damage to health Infectioustoxins capable of causing disease Sustainabilitydeals with economic, ecology and ethics related to environmental issues Pulpingtransforming waste into a pulp and placing into a holding bin Recycling Reusereusing items to have more than one purpose Submeteringtracking energy usage Waste minimizationusing less waste Waste transformationtransforming waste into another usable form Wastewaterwater leaving a hospitality operation Social obligationsomething society expects Social Responsibilitysomething you pick up on i.e. recycling LAND USE PLANNING how we are going to use our land rules and zoning laws required greenscape Proper site orientation helps with flow, utilities, landscaping, solar and wind loads, eye appeal, perceived satisfaction all critically important creates a mix WASTE MINIMIZATION Waste streamthe waste that is created and manufacturing waste begins as soon as it arrives and when it is accepted hospitality is not about service; it is a side effect hospitality is a manufacturing environment we create waste, every step of the way in manufacturing Source reductionwhen manufacturers make decisions on how to minimize product waste
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