Stephani Robson, senior lecturer at the Cornell School of Hotel Administration, worked for several years in restaurants and retail food operations in her native Canada before deciding to pursue a college degree in the field. She graduated from the School of Hotel Administration in 1988, and began her career as a food-service designer with Cini-Little International and subsequently with Marrack Watts in Toronto, Ontario. As a professional food-service designer, she has designed kitchen facilities for hotels, restaurants, airports, hospitals, universities, and catering halls. She joined the school’s faculty in 1993, earned a Master of Science in human-environment relations in 1999, and in 2010 completed her PhD at Cornell with a focus on consumer behavior in restaurants. Her academic interests center on how the design of environments affect consumer intentions, satisfaction, and behavior. She is a specialist in the psychology of restaurants and has presented and published her research in a wide range of industry and academic forums around the world.
Before developers and designers can successfully design a full-service hotel, they must have a strong grounding in foundational concepts relevant to the hospitality industry. These include market segmentation, hotel types and classifications, hotel branding, and the players involved in a typical hotel project.
This course prepares participants for further studies in the specifics of hotel planning by considering how market needs drive the design process, how the "chain scale" system works, how branding decisions affect the planning process, and how successful hotel projects are coordinated.
With extensive experience as a lecturer, researcher, and consultant, Professor Stephani Robson brings hotel planning to life with a wealth of content backed by activities designed to help you embrace and apply these concepts to your next project.
An important aspect of hotel design is the early planning decisions that owners, developers, and designers must make. These include addressing the needs and opportunities of the target market prior to the detailed design of specific parts of a hotel.
This course will prepare participants to contribute effectively to initial decisions relating to full-service hotel planning, helping to ensure that later design decisions will take into account the target customer, the lodging product to be provided, and the associated allocation of space.
Professor Stephani Robson, an expert in hotel planning and design, brings this phase of hotel planning to life with a wealth of content backed by activities designed to help you apply these concepts in practical ways.
Hotel guests base much of their view of a hotel on the design and layout of their guestrooms. To ensure success in a full-service hotel project, developers, designers, and other stakeholders must ensure that floor plans and guestroom designs will meet or exceed the expectations of their target guests.
This course walks participants through the process of developing an appropriate room mix, floor plans, and guestroom designs that will please guests while also returning value for owners or investors. The focus is on design considerations relevant to guestrooms and related areas, not the actual drafting of architectural plans.
Cornell Professor Stephani Robson has many years of experience as a designer, lecturer, and author, and shares her expertise through videos, activities, and tools that will help you apply these concepts to your own situation.
The meeting rooms, food and beverage areas, and other public spaces in full-service hotels can be important revenue generators while also attracting new guests and maintaining their loyalty. Hotel planners and designers must carefully consider the needs of their target market and develop public spaces that address those needs.
This course prepares architects, designers, and other project stakeholders to develop planning criteria and come up with appropriate designs for public spaces, from lobbies to meeting rooms, restaurants, and recreational facilities.
Cornell Professor Stephani Robson shares her expertise and enthusiasm for these topics through videos, activities, and tools that will help you apply these concepts to your next project.
Guests may not see much of the “back-of-house” areas of a hotel, but the functions these areas serve are critical in full-service hotels. The rooms division must clean and support guestrooms; the kitchen and wait staff must prepare and serve fine food and beverages; the front office and administration staff must extend hospitality to guests and keep reservation and operational processes running smoothly.
This course takes participants behind the scenes to consider the unique needs of back-of-house areas, discussing a range of principles that will help ensure effective planning for these important functions.
From her wealth of experience as a hotel designer, lecturer, and author, Professor Stephani Robson guides you through a range of videos, activities, and tools that will help you apply best practices to back-of-house design.