Innovative Design Concepts for Services in Gastronomy & Catering Businesses (taught in Spanish)

Universidad de Barcelona

Course Description

  • Course Name

    Innovative Design Concepts for Services in Gastronomy & Catering Businesses (taught in Spanish)

  • Host University

    Universidad de Barcelona

  • Location

    Barcelona, Spain

  • Area of Study

    Hospitality and Tourism Management, Hotel Restaurant Tourism Management

  • Language Level

    High Intermediate

    Hours & Credits

  • Contact Hours

    90
  • Recommended U.S. Semester Credits
    6
  • Recommended U.S. Quarter Units
    4
  • Overview

    Objectives:

    • To know the different areas of a hotel, their structure, function and interrelationships.
    • To know the design criteria for each of the areas and to be aware of new design trends.
    • To know the criteria of durability and maintenance, the choice of materials, furniture and equipment from the hotel perspective.
    • To understand how the design and distribution of the different rooms in a hotel influence customer perception and to understand the inner workings of a hotel.
    • To understand the importance of facilities for the operation of a hotel.
    • To understand and know how to interpret the plans of a proposed architecture as well as its facilities and to identify the different parts of the building

    Content:

    • Functional analysis of the hotel areas
    • Study of the circulation flows in hotel buildings (examples of diagrams and plans)
    • Design and functionality 
    • Design influences in guest perceptions, innovation and creativity in the style selection
    • National and international design tendencies in furniture and in interior design
    • Room area: design criteria and new tendencies
    • Service areas: the importance of the functionality
    • Common areas: design criteria and new tendencies
    • SPA and wellness: design criteria and new tendencies
    • Hotel facilities

Course Disclaimer

Courses and course hours of instruction are subject to change.