HOSPITALITY NOTES #5CHAPTER #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, & moreo Should also consider safety o “A flow that is able to serve well”- Goals of Layout and Design:o Create ambianceo Provide for safetyo Buffer sound/noiseo Increase efficiencyo Increase comfort - 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 design on: Exterior Public areas Guest rooms Bathrooms Hotel amenities Serviceo (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 familiaro Function, Flow, and ascetics are key factors in how guests will rate thefacility 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 sustainableo 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 Café) Create special effects Historic preservationEx: 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 Areaso Hallwayso Lobbies- Mechanical Equipment: guest does not see- Special systems: must have easy to fix setupo 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 possibleo 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 analystso Location analystso 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 estateo 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 agoo Typically an 18 holes course but can consist of 9o 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 greeno 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 soldo Halfway House Serves F & B at “the turn” AKA the 19th holeo 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 haveo Can include tennis courts, swimming pools, caddie shacks, and multiple dining optionso 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 courseo 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 rankedo Responsible for the entire operationo 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-makingo Minimum Qualifications: 4 year degree 7 years club industry Club Managers Association of America (CMAA) member (premier association)- Head Gold Professional – The “star attraction”o Sometimes called: Director of Golf o The “face” of golfo Works with GM on golf operation budgeto Works with Golf Course Superintendent on daily basis to monitor conditions of courseo Other responsibilities include:
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