Who should attend
- Interior designers
- Hotel consultants
- Architecture students
- Owners, developers, and construction managers
About the course
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.
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.
- 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 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.