Facility & Real Estate Management PT
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Facility Services

level of course unit

Introduction, fundamentals

Learning outcomes of course unit

Graduates are able to: - analyze facility services in different types of real estate. - carry out quantitative assessments of services using relevant data. - outline basic knowledge about hygiene and cleaning. - consider legal issues. - make efficient use of operating resources. - use materials in accordance with their respective requirements.

prerequisites and co-requisites


course contents

Cleaning: - Principles of service management - Calculation maintenance cleaning - Principles of hygiene and cleaning - Tools, devices, machines - Technical business equipment - Study of materials Catering: - Tasks and targets - Organizational forms - Staff - Planning & infrastructure - Transport - Goods management

recommended or required reading

- Lutz, M.: Praxisleitfaden Gebäudereinigung, FIGR Forschungs- und Prüfinstitut für Facility Management GmbH Metzingen, 2. Auflage, 2014 - Hintze, S.: Gebäudereinigung kompakt Band 1 - 3, Holzmann Medien Bad Wörishofen, 2013 - Wetterau, J.; et al.: Modernes Verpflegungsmanagement, Deutscher Fachverlag Frankfurt am Main, 1. Auflage, 2007 - Wetterau, J.; et al.: Erfolgsfaktor Qualitätsmanagement in Küchen, Deutscher Fachverlag Frankfurt am Main, 1. Auflage, 2005 - Seidl, M.; Fladung, U.: BestPractice Küchenmanagement, Baumann Fachverlag Kulmbach, 2001

assessment methods and criteria

Presentation, written examination

language of instruction


number of ECTS credits allocated


planned learning activities and teaching methods

Lecture, group work, presentation and discussion of tasks

semester/trimester when the course unit is delivered


name of lecturer(s)

Sabrina Eitzinger, BA, MA

year of study

2. Year of studies

recommended optional program components


course unit code


type of course unit

Compulsory subject

mode of delivery

20% web-based self-learning unit, 80% in class course (integrated lecture)

work placement(s)

Not applicable