Who should attend
- Interior designers
- Hotel consultants
- Architecture students
- Owners, developers, and construction managers
About the course
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.
The courses Foundations of Hotel Planning, Hotel Planning Decisions, Hotel Guestroom Design, and Hotel Public Space Design are required to be completed prior to starting this course.
- Identifying and applying principles for effective back-of-house planning
- Considering the necessary elements for efficient rooms division support
- Identifying best practices for successful food and beverage support
- Assessing the needs of administration and front office spaces
- Determining optimal staff and goods flow for dock and employee areas
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...
Because of COVID-19, many providers are cancelling or postponing in-person programs or providing online participation options.
We are happy to help you find a suitable online alternative.