Availabilities:
| Location | Domestic | International |
|---|
| Brisbane - The Hotel School | | |
| Melbourne - The Hotel School | | |
| Sydney - The Hotel School | | |
Unit description
Introduces students to the built environment in hospitality and how that shapes the experiences of both guests and staff. Students focus on the planning and design process.
Unit content
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An introduction to facilities & design and the development process of new hotels
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Facilities planning & design decisions
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Designing for Hospitality: Guest Floors & Rooms
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Designing for Hospitality: The Public Spaces
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Designing for Hospitality: The Back-of-House Areas
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Translating theory into practice: Designing and presenting the main functional areas of a new hotel concept.
Learning outcomes
Unit Learning Outcomes express learning achievement in terms of what a student should know, understand and be able to do on completion of a unit. These outcomes are aligned with the graduate attributes. The unit learning outcomes and graduate attributes are also the basis of evaluating prior learning.
| On completion of this unit, students should be able to: |
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| 1 | demonstrate knowledge of the planning and design process for hospitality facilities |
| 2 | identify and analyse the relationship between the physical dimensions of the built space and the guest experience |
| 3 | demonstrate the capability to conceptualise, plan, design, and present a proposal for a hospitality facility
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| 4 | demonstrate the knowledge and skills to reflect upon the challenges of presenting and maintaining hospitality facilities to meet guest and staff needs.
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On completion of this unit, students should be able to:
- demonstrate knowledge of the planning and design process for hospitality facilities
- identify and analyse the relationship between the physical dimensions of the built space and the guest experience
- demonstrate the capability to conceptualise, plan, design, and present a proposal for a hospitality facility
- demonstrate the knowledge and skills to reflect upon the challenges of presenting and maintaining hospitality facilities to meet guest and staff needs.
Prescribed Learning Resources
Prescribed Texts
Prescribed Resources/Equipment
- No prescribed resources/equipment.
Prescribed Texts
- Prescribed text information is not currently available.
Prescribed Resources/Equipment
- Prescribed resources/equipment information is not currently available.
Prescribed Learning Resources may change in future Teaching Periods