FACILITY AND DESIGN PLANNING FOR TOURISM RESORT, HOTEL & RESTAURANT (4 Credits)

Learning Outcomes:

On successful completion of this course, student will be able to: Examine values, attitudes and facilities trends, as well as concept design concerns including hotels, resort and restaurant; Interpret basic architectural plans; Evaluate principles of contemporary hospitality facilities design and capacity planning; Explain the design and development process commonly experienced for food service and hospitality facilities, as well the activities that occur during each phase of this process; Identify basic design considerations for hotel and restaurant using appropriate analysis for each market segment.

Topics:

1. Introduction to Hospitality Facilities Planning and Design;
2. Overview of Hospitality Facilities;
3. Organization and Marketing;
4. Facility Programming and Cost Analysis;
5. Hotel Characteristic;
6. Bulding Plans;
7. Hotels Facilities Building and Exterior;
8. Guestrooms and Suites;
9. Restaurant;
10. Public Facilities;
11. Back-of-The House;
12. Environment Sustainability (Green Concept Facilities Planning and Design);
13. Presentation and Project Proposal (Case Study);
14. Entrepreneurs and Small Firm Ownership;
15. Creativity and innovation;
16. Innovation;
17. Feasibility Study Preparation And Analysis;
18. Preparing a business plan;
19. Demographic;
20. Finance;
21. Originating and Following;
22. Competition;
23. Google sketchup 3D.