HOSPITALITY NOTES 5 CHAPTER 22 Layout The placement of furniture and equipment within spaces that guide the traffic patterns of both people and product Design The placement and selection of your building and the specifications for the color fixtures walls ceilings lighting furniture more o Should also consider safety o A flow that is able to serve well Goals of Layout and Design o Create ambiance o Provide for safety o Buffer sound noise o Increase efficiency o Increase comfort design on Exterior Public areas Guest rooms Bathrooms Hotel amenities Service Ratings customers can rate the establishments themselves using the internet important to have a good professional website o Rating systems for hotels rank specific criteria related to layout and o Having the things that are required for each area such as considering what a 5 star restaurant would consist of o Hotels must plan on which rating they would like to receive before building the establishment because it a lot harder and expensive to make revisions Can hire a consultant to help with areas that are not familiar o Function Flow and ascetics are key factors in how guests will rate the facility People how they flow Product how it flows ex Disney World and how there are plenty of pathways to guide you around the park Design Divisions include interior universal and sustainable o Interior Design multi faceted and an important part of the total design concept you want to stimulate the five senses Select carpet Wall coverings Meet fire codes Create theatrics ex Rain Forest Caf Create special effects Historic preservation Ex Fast food restaurant furniture is smaller and less comfortable to get you in and out as quickly as possible where as a fine dining restaurant would have bigger much more comfortable seating arrangements A design team is often needed and the design must make sure to hire for covering all bases of the design Design encompasses all areas of the establishment The Guest Room trends include increased comfort spa amenities and feather comforters Food Beverage Service Areas trends include casual European style nostalgic eras and multitasking internet entertainment eating and drinking o Type of facility dictates the price ex theatrical display kitchens Food Beverage Prep Areas Common Areas o Hallways o Lobbies Mechanical Equipment guest does not see Special systems must have easy to fix setup o Universal Design The idea that products furnishing hardware etc and architectural changes could be made to make life easier for all people 1990 ADA Americans with Disabilities Act Accessible by physically challenged people Effected Building codes Affects the design of every hospitality establishment Inclusion is underlying concept all rooms should be as barrier free and accessible as possible o Sustainable Design Environmentally friendly green design and has recycling methods in place have to balance environment and guest expectations CHAPTER 23 Real Estate Specialists include o Market analysts o Location analysts o Lease negotiators Real Estate Representative Evaluate existing business locations from the perspective of acquiring managing the business situated there also works with franchisee s on site selection advice ex Chik fil a has a real estate section in business Appraiser employed to render estimates of value and have an unbiased evaluation of what they are appraising not your home appraiser o Need to know the commercial industry Career field Hospitality valuation services Broker play a valuable role by serving as an intermediary in a real estate sales transaction sales commissions are their primary source of income Vacation Ownership Sales sell a slice of time 7 20 years sells for usually 2 weeks at a time can also purchase points to stay at different places during different times Lender Lender must perform due diligence which means they must evaluate a borrower These evaluations require that a skilled financial professional is involved in the decision to extend credit to a borrower Business Opportunity Sales Owner typically sells everything except the real estate o Including FF E leasehold improvements the business s name reputation and other asset s such as inventory and or liquor license Site Analyst decides for you if the chosen location is good for lodging or the rest of the industry CHAPTER 24 Golf started by the Scottish around 500 years ago o Typically an 18 holes course but can consist of 9 o 4 different sets of tee markers include championship average senior and women players Golf facility includes o Practice areas warm up area Driving range Putting green o Golf shop are private and club connected Merchandise for purchase or rent Golf pros are usually in charge of the shop and the merchandise that is sold o Halfway House Serves F B at the turn AKA the 19th hole o Dining room or Grill more upscale o Golf course also usually have a beverage cart that sells beer wine soda and food Country Clubs o The bigger the operation the more pros the facility will have o Can include tennis courts swimming pools caddie shacks and multiple dining options o Having all those facilities let the family as a whole participate Golf operations is the largest source of revenue with over 19000 facilities Americans play around 500 million rounds per year Rea Estate o Nearly 1 7 M homes are currently on or near a golf course o Resale of these occurs twice as fast and on average 70 higher sales price than homes in subdivisions without golf courses Positions and Duties SEE CHART General Manager o Most senior employee or highest ranked o Responsible for the entire operation o Needs to be strong leader problem solver and visionary o Not expected to be an expert in all areas of golf but strong enough golf industry knowledge to facilitate management team decision making o Minimum Qualifications 4 year degree 7 years club industry Club Managers Association of America CMAA member Head Gold Professional The star attraction premier association o Sometimes called Director of Golf o The face of golf o Works with GM on golf operation budget o Works with Golf Course Superintendent on daily basis to monitor conditions of course o Other responsibilities include Merchandising Tournament management Golf instruction Golf car services o Maintaining golf rounds needed to attain financial goals o Two paths to become a PGA Golf Professional 1 PGA PGM Apprentice Program 2 PGA Golf Management University Program Both programs are minimum of 4 1 2 years to
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