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.
Who should enroll in this course?
- Architects, interior designers, and hotel consultants interested in gaining an understanding of the challenges and considerations involved in full-service hotel design
- Owners/developers and construction managers for whom full-service hotels represent a new building type
- Architecture students who want to develop a specialization in full-service hotels