Hospitality & Hotel Design

Lesson 1 • Core Hospitality Design Vocabulary

Defines spatial, operational, and experiential terminology used across the industry. Enables precise communication with architects, operators, and owners.

Lesson 2 • Stakeholder Roles and Project Teams

Maps the roles of owners, operators, architects, interior designers, and consultants. Clarifies decision-making authority and collaboration structures.

Lesson 3 • Guest Experience as a Design Framework

Positions the guest journey as the primary lens for all spatial decisions. Connects emotional touchpoints to physical design outcomes.

Lesson 1 • Regulatory and Accessibility Requirements

Covers accessibility mandates, fire and life safety codes, and building regulations affecting hotel design. Ensures compliance is integrated from concept stage.

Lesson 2 • Brand Standards and Design Manuals

Examines how major hotel brands codify design requirements in technical standards documents. Teaches students to read and apply brand design manuals.

Lesson 3 • Hotel Star Rating Systems

Explains global rating frameworks and the physical criteria behind each tier. Grounds design decisions in measurable quality benchmarks.

Lesson 1 • Feasibility and Design Efficiency

Connects design decisions to financial feasibility metrics such as revenue per square foot. Teaches students to balance design ambition with economic viability.

Lesson 2 • Site Evaluation for Hotel Development

Teaches methods for assessing location, topography, access, and context. Links site constraints and opportunities directly to design strategy.

Lesson 3 • Hospitality Programming Fundamentals

Introduces the process of defining space types, quantities, and relationships from an owner's brief. Produces a structured area program as a design foundation.

Lesson 1 • Lobby and Arrival Experience Design

Covers spatial sequencing, check-in configurations, and lobby programming. Establishes the lobby as the primary brand expression and wayfinding hub.

Lesson 2 • Food and Beverage Outlet Design

Addresses restaurant, bar, and café layout, seating density, and kitchen adjacency. Integrates operational flow with guest comfort and revenue optimization.

Lesson 3 • Meeting and Event Space Design

Covers ballroom, breakout room, and pre-function area design for MICE markets. Addresses flexibility, acoustics, and technology integration.

Lesson 4 • Spa, Wellness, and Fitness Design

Defines spatial requirements for spa treatment areas, thermal circuits, and fitness facilities. Connects wellness programming to guest experience and revenue.

Lesson 1 • Bathroom Design and Specifications

Covers bathroom layout, fixture selection, and wet area waterproofing for hotel rooms. Addresses luxury expectations, accessibility, and maintenance durability.

Lesson 2 • Floor Plate Efficiency and Layout

Teaches corridor configurations, structural grids, and core placement for efficient floor plates. Maximizes rentable area while meeting brand and operational standards.

Lesson 3 • Guest Room Interior Layout

Details furniture placement, clearances, and functional zones within a guest room. Balances ergonomic comfort with brand aesthetic requirements.

Lesson 4 • Guest Room Typologies and Mix

Defines standard, deluxe, suite, and accessible room types and their area benchmarks. Guides room mix decisions based on market segment and revenue strategy.

Lesson 1 • Back-of-House Planning Principles

Establishes separation of guest and service circulation as a foundational design principle. Covers staff entry, locker rooms, and administrative zones.

Lesson 2 • Loading Dock and Receiving Areas

Plans receiving docks, waste management areas, and goods distribution routes. Ensures service vehicles do not conflict with guest arrival zones.

Lesson 3 • Engineering and Mechanical Spaces

Allocates space for mechanical, electrical, and plumbing systems within the hotel. Coordinates engineering zones with architectural and interior design.

Lesson 4 • Kitchen and Food Production Design

Covers commercial kitchen layout, equipment zoning, and food safety flow for hotel food and beverage operations. Links kitchen design to outlet capacity.

Lesson 1 • Furniture Design and Procurement

Guides custom and contract furniture design, sourcing, and procurement for hospitality projects. Covers ergonomics, COM/COL specifications, and lead times.

Lesson 2 • Fixtures, Fittings, and Equipment

Specifies plumbing fixtures, hardware, lighting fixtures, and kitchen equipment. Ensures coordination between design intent and engineering requirements.

Lesson 3 • Flooring, Wall, and Ceiling Finishes

Covers specification of hard and soft flooring, wall coverings, and ceiling systems for hotel environments. Addresses transitions, patterns, and installation details.

Lesson 4 • Hospitality Material Selection Criteria

Defines durability, maintenance, fire rating, and aesthetic criteria for material selection. Connects material choices to lifecycle cost and brand positioning.

Lesson 1 • Hospitality Lighting Design Principles

Covers layered lighting strategies, color temperature, and control systems for hotel spaces. Connects lighting design to mood, brand identity, and energy performance.

Lesson 2 • Plumbing, Electrical, and Data Systems

Coordinates plumbing, power, and data infrastructure with interior design layouts. Ensures infrastructure decisions are made before finishes are locked.

Lesson 3 • HVAC and Indoor Air Quality

Explains HVAC system types used in hotels and their impact on design and guest comfort. Covers air quality, humidity control, and odor management.

Lesson 4 • Consultant Coordination and Drawing Review

Teaches the process of reviewing and coordinating MEP consultant drawings with design intent. Develops skills to identify conflicts and issue design clarifications.