Hospitality Design and fundamentals. .pptx

Overview of the hospitality industry and design factors that influence businesses.

1. Hospitality Design Aesthetics, types and service

2. Learning goals success criteria

3. The hospitality industry sectors Café’s Restaurants Takeaway Functions Hotels Abroad – planes, trains and cruise ships

4. What is Aesthetics? Aesthetics in design and technology refers to the visual appeal and pleasing qualities of a design. It includes factors such as balance, colour, movement, pattern, shape, and visual weight. Designers use aesthetics to create attractive layouts that complement usability and enhance functionality. What does this mean for the hospitality industry? https://thehospitalitydaily.com/elevating-hospitality-design/ After reading the article, Write down, in a paragraph, what this means in context to designing a hospitality space to host functions and events.

5. What are the differences between the sectors? Foods Style Table setting Service Restaurant Cafe Take Away Functions Hotels Abroad Before we explore this topic further, Write in the table below, what you believe the differences are for each of the sectors of Hospitality, as in what is the key things that identify them as a specific type of business? Discuss as a class your findings?

6. Cafés Food Style Table Setting Customer service

7. Write a definition for what you think a café is. Include features that make it different from other areas

8. Café’s A café is an establishment which primarily serves hot coffee, related coffee beverages (e.g., latte, cappuccino, espresso), tea, and other hot beverages. Many cafés also serve some type of food, such as light snacks, muffins, or pastries. Cafes’ range from owner-operated small businesses to large multinational companies such as Jamaica Blue or Starbucks.

9. Café – Food and beverages Food can range from small snacks to breakfast/lunch meals Most cafes will sell hot and cold beverages, primarily focussing on coffee

10. Café – Food and beverages Can you name a type of food or beverage that fits each of the categories on the right?

11. Café – Style Café style has evolved over the years and can not be defined as a single design style. Can depend on the market you are selling to, the location, the owner (franchise) Industrial style Hipster style Modern style Themed Diner Country/cottage style

12. Café – Table setting

13. Café –Customer Service Again, can differ between café to café Some will have: Counter service – order at the counter (pay at the end) Deliver to table or collect from counter when ready Table service (pay at the end) Order and deliver to table

14. Restaurants Food Style Table Setting Customer service

15. Restaurant foods Will vary depending on the type of restaurant  Fast casual Family style/sharing Buffet  Bistro  Fine dining  Will vary on the theme/cuisine of the restaurant e.g. Vietnamese, Greek or Italian 

16. Fast casual More upscale and slightly more expensive than fast food Sometimes use disposable dishes but presented more gourmet Quicker production Open kitchens trendy Examples – Grilled, Burger urge, GYG, Zambreos, Nandos,

17. Family style/sharing Can be any number of themes – typical with Asian cuisines Moderately priced and low key Menu designed to be shared and multiple dishes ordered Food served on platters and passed between patrons

18. Guest serving themselves from a variety of dished set out on a table or sideboard May be the restaurant concept or only for a special occasion Dishes need to be able to be cooked in larger quantities and easily restocked to serve more customers Curries Stir frys Pastas Salads A more casual dining experience Buffets

19. Bistro A bistro is like a café, in that the food is simple, basic fare served in a casual setting. However, where a café may only serve coffee, bread, and pastries, a bistro offers entire meals. They are often connected to hotels, bars and pubs.

20. Fine dining

21. Restaurant Style Restaurant style has evolved over the years and can not be defined as a single design style. Can depend on the market you are selling to, the location, the type of restaurant Industrial style Hipster style Modern style Themed Classic Country/cottage style

22. Restaurant – Table setting Can differ between Restaurants, however generally they will have: Cutlery on the table Tablecloths or coverings Glasses and water on table High quality glassware, cutlery and crockery

23. Customer service Fast casual – Counter service, brought to table or collect from counter Family style/sharing – Table service Buffet – Self service Bistro – Counter or table service, brought to table or collect from counter Fine dining – Full table service

24. You Do – Research on the internet, a Restaurant in the Mackay/Sarina region that fits each of the categories below. Type Name Address Website Cuisine Style Fine Dining Bistro Buffet Family Style/Sharing Fast Casual

25. Take-Away Common Foods – Fish and Chips, Pizza, Sushi, Asian Cuisines, Burgers, Indian Foods, Mexican street foods Style – Food Trucks, Food Courts, Street Vendors (markets etc), Dedicated Take-away businesses eg , Fish and chip shops, Pizza Parlours. Franchises like Dominos Pizza, McDonalds, Service Stations. Table Setting - Nil, food is served in disposable packaging Customer service - Quick, fast and informal Name a business in SARINA that fits this Category that is NOT a Franchise? Definition: “Food sold for consumption  away from the premises on which it is prepared” In other words food that is taken away to eat somewhere else and allows for no need for a business to provide facilities to eat or drink on site.

26. Hotels Food – Generally have a Bistro or Restaurant styled food options depending on the style or level of service they provide. For example: Tandara Hotel offers a bistro styled options as it is a “PUB” whereas something like the Rydges in Mackay has a more upmarket clientele and has Moss On Wood Restaurant. https://www.mossonwood.com.au/ Style , Table setting and Customer Service – will vary with the type of establishment like restaurants and cafes

27. Abroad Hospitality Abroad is specific to the context in which it is offering,  For example, A plane will offer a level of service depending on the length of the flight, the cost of the ticket seat, economy or business class. The higher the ticket price, generally the higher service or more benefits, food and drink options. On a cruise ship, they will offer all levels of restaurant, café and takeaway service. They may have a buffet breakfast styled service in the morning, then have a small café or coffee shop on board, and a full fine dining restaurant available at night. Most ships will also have a variety of bars and takeaway snack options also at various times, e.g. an ice-cream parlour, or a pizza oven. The design and layout of these are important, as it will be based on the space of the vessel and the clientele it will be servicing and the needs of the business and travellers.  Here is a quick video on Cruise ship Catering:        https://youtu.be/R2vXbFp5C9o   Here is a quick video on Airline Catering; https://youtu.be/4wkvaEM4bIg  

28. FUNCTIONS Functions are arguably the most complex of hospitality service. It requires the full cooperation of all aspects of the business or establishment to work together. Any hospitality business can host functions, just depends on the capabilities of the space they have available, customer requirements and specialisation. Food service options for Functions vary considerably; however, the most common styles are as follows; Table Service : This style of service is associated with high-end events and includes à la carte, pre-set menus, and silver service. Buffet Service : Popular choice for large events where a variety of food is served from a self-service buffet line. Food Stations or Stalls : Commonly used in large-scale outdoor events like food festivals. Vendors serve a limited menu from individual stalls. Canapé Service : Small, typically finger-food snacks served at formal gatherings, receptions or cocktail parties. Usually involves mobile wait staff circulating the room. Beverage Service : Serving drinks may involve operating a bar, offering table service, or circulating trays of pre-poured beverages at a reception

29. FUNCTIONS cont.

30. FUNCTIONS cont. As functions can vary so much and has a large financial emotional and physical toll on staff and guests there are some key skills required to execute these types of events and these include the below; Key Skills and Responsibilities for Function and Event Services Planning and Preparation: Refers to understanding client needs, creating suitable menus, planning for dietary requirements, and preparing the venue and staff ahead of time. Communication: Liaising with clients, understanding their needs and ensuring their satisfaction during the event . Coordination: Working with other hotel or venue departments to ensure smooth service delivery. Involves coordinating with kitchen staff, housekeeping, and the client. Service: Involving serving food and beverages, ensuring customer satisfaction, and maintaining a high standard of service throughout the event. Problem solving: Being able to quickly respond to and resolve any problems during the events to ensure minimal disruption.

31. Design Challenge Task Using the information you have learned in this week, and accessing further online resources, your task is to design a FOH Function space suitable for up to 100 people. Your client has given you a blank canvas to work with, your space area is 100m 2 under roof. (how the area is shaped is up to you)  You have free range to propose what you would do with the area.  Must have the following; Kitchen, Toilets, area for Dancing/standing seating space and area that can be used for presentations. Bar area. Include table settings styles and what types of crockery, cutlery and glassware you would use. Include a scope on ambience and staff uniforms. Suggested menu items etc.  In your workbook you will draw and annotate your design. Be specific, price is not required, you have an open chequebook to work with so be adventurous, design what you feel will give the best experience for guests and usability for Staff, both BOH and FOH.  Remember to also include; Type of service, style. How would you cater for disabilities, and dietary requirements in your menu options. Menu options do not need to be in great detail, just a concept, with some examples. Look at food trends and likely target clients as what they will likely need or want. This Task can be completed in class and homework, due end of week 5 PRIZE for BEST DESIGN