Hotel Public Space Design
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.
Who Should Take this Course?
This course is appropriate for 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; and architecture students who want to develop a specialization in full-service hotels.
- Developing planning criteria and assessing the effectiveness of lobbies and other non-revenue generating spaces
- Preparing for planning food and beverage spaces for all types of service styles
- Identifying mix, configurations, circulation, and support needs for meeting and function spaces
- Assessing the needs of recreational spaces
- Stephani Robson, Senior Lecturer, School of Hotel Administration
Course Cost US$769
Hours to Complete Course: 10.0
CEUS earned 1.0
This course is part of one or more online certificates:
|Course Start Dates||Add course to cart button|
|March 11, 2020||Add to Cart|
|May 6, 2020||Add to Cart|
|July 1, 2020||Add to Cart|
|August 26, 2020||Add to Cart|
|October 21, 2020||Add to Cart|
|December 16, 2020||Add to Cart|