Study of the duties and responsibilities involved in managing the hospitality facility as an asset. Basic understanding of the assembly and maintenance of heavy equipment will be taught in an actual professional operation. Students learn to evaluate the use of contract services and staffed maintenance employees for fire safety, refrigeration, heavy kitchen equipment, waste disposal, scullery operations and structure maintenance. Comparison of the advantages and disadvantages of rent to own agreements for kitchen accoutrements is examined. 3 Credits (3 Lecture) Spring Only.