Hospitality Design and the Environment

To enable students to:

• Apply selected approaches to the operations and improvement in environmental performance of service operations
• Examine the principles that affect the design and management of accommodation and facilities in a range of hospitality outlets

By the end of the module students will be able to:

1. Analyse the implications of good environmental practice within hospitality operations
2. Understand the principles of interior design
3. Understanding the sensorial factors involved in the customer purchase decision making process.

• Environmental awareness in the hospitality sector
• Hospitality concept planning and design
• Introduction to interior design elements( inc colour, music and lighting)
• Identifying customer requirements in the design of hospitality facilities
• The construction of taste and sensory evaluation

Total Learner Hours: 200

Contact Hours: 48 consisting of Lectures / Workshops

Private and Directed study 152 hours

Bowie, D. and Buttle, F. (2004) Hospitality Marketing an Introduction. Oxford: Elsevier Butterworth Heinemann

Sloan, D ( 2004) Culinary taste : consumer behaviour in the international restaurant sector Oxford : Elsevier Butterworth-Heinemann

Ypma, H.J.M. ( 2005) Hip Hotels. London: Thames and Hudson