BHM327 Facility Planning and Management
Facility Planning and Management notes
10 chapter notes, in syllabus order. Each starts with the key points.
Unit 1
Facility Planning: Definitions, Types, and Hotel-Specific NeedsUnit 1 of Facility Planning and Management introduces core concepts like definitions, objectives, types of facility planning, and its critical role in hotel operations. Learn how to align facility planning with guest experience, operational efficiency, and sustainability—with real-world examples from Nepali and global 11 min readUnit 2
Hotel Design & Planning: Principles, Phases, and Real-World ApplicationsUnit 2 of Facility Planning and Management explores the systematic approach to designing and planning hotels, covering key principles, phases, legal considerations, and real-world case studies like the Himalayan Java Hotel and Chaudhary Group’s hospitality projects.14 min readUnit 3
Space Planning & Layout: Design Principles, Layout Types & EfficiencyUnit 3 of Facility Planning and Management covers the principles of space planning in hotels, layout types (open, modular, zone-based), workflow optimization, and real-world applications in kitchen, F&B, and room division design—with case studies from Nepali hotels and global brands.9 min readUnit 4
Kitchen Planning & Design: Layouts, Zones, Equipment & SafetyUnit 4 of Facility Planning and Management covers kitchen design principles, workflow optimization, equipment selection, space planning, and safety standards for hotel kitchens, with real-world examples from Nepali and global hospitality.10 min readUnit 5
Food & Beverage Outlet Design: Layouts, Zones, Tech & Guest FlowUnit 5 of Facility Planning and Management explores the principles of designing efficient Food and Beverage (F&B) outlets in hotels, covering layout types, space utilization, equipment selection, guest flow optimization, and technology integration—with real-world examples from Nepali and global hospitality brands.12 min readUnit 6
Room Division Planning: Layouts, Designs & Guest ExperienceUnit 6 of Facility Planning and Management explores the principles of designing and managing hotel room divisions, covering guest room layouts, classification systems, space optimization, and operational workflows to enhance comfort, efficiency, and profitability.9 min readUnit 7
Energy & Water Management: Systems, Efficiency & SustainabilityUnit 7 of Facility Planning and Management explores how hotels optimize energy/water use, reduce costs, and adopt green technologies—covering systems, conservation strategies, legal compliance, and real-world case studies like Nabil Bank’s eco-friendly branches and Himalayan Java’s water recycling.16 min readUnit 8
Maintenance Management: Types, Systems, Costs & SustainabilityUnit 8 of Facility Planning and Management covers systematic approaches to maintaining hotel facilities—preventive vs. corrective maintenance, cost analysis, sustainability practices, and real-world case studies like Nabil Bank’s energy-efficient HVAC systems and Himalayan Java’s waste reduction programs.14 min readUnit 9
Safety, Security & Fire Prevention: Codes, Systems & ComplianceUnit 9 of Facility Planning and Management explores fire safety regulations, security systems, emergency preparedness, and sustainable risk mitigation in hospitality—covering Nepal’s legal requirements, fire suppression methods, access control, and case studies from hotels like Radisson and Himalayan Java.7 min readUnit 10
Green Hotels: Design, Tech & SustainabilityUnit 10 of Facility Planning and Management explores sustainable hotel design principles, green technologies, waste management, and certification systems (e.g., LEED, Green Key) with real-world case studies like Himalayan Java and Nepal’s first eco-lodge, linking theory to exam expectations and industry practices.14 min read