Innovative Design Concepts for Services in Gastronomy & Catering Businesses

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