Fall, spring. 3 credits. Letter grades only.
Enrollment limited to: SHA students only, others by permission. Not open to freshmen. Required.
Limited to Hotel Students
Faculty teaching this course:
Students are introduced to the issues and opportunities inherent in the development and planning of hospitality facilities, specifically hotels and restaurants. Course components include the project development sequence, conceptual and space planning, architectural design criteria, construction management, and the interpretation of architectural design and consultant drawings. There is an emphasis on setting appropriate facilities requirements, understanding industry practice, and implementing properties decisions within a balanced design, operations, and financial framework.