venve Design Project

INDIVIDUAL ASSIGNMENT – CLARIFICATION AND TIPS

An introduction of the different operational areas in hospitality business, both Front of House (F.O.H) and Back of House (B.O.H).

A brief introduction to hospitality industry of South East Asia.

Write about the restaurant industry globally and in Malaysia.

Write about the F.O.H areas GENERALLY and in the restaurant.

Write about the B.O.H areas of the restaurant

An evaluation of the necessity to balance design elements with operational requirements and feasibility

Balancing design requirement with operational needs

- GENERALLY, write about the space needed for different type of restaurant concepts. - The need for fancy interior decoration versus the target market of the restaurant. - Do you need fancy equipment for your restaurant operations?

Feasibility – will your new concept be successful; it must be proven by existing research.

Example:

If you say fine dining restaurant are no longer in trend, than prove it.

So what restaurant concept is in trend now??

An analysis of how the design of front of house areas affect the following:

This section can be referred to in SERVICESCAPE

▪ Employees and Guest interactions

Discuss about how the Employee and Guest interact within the restaurant.

Which areas in the restaurant to they interact in.

▪ Spatial analysis

A breakdown of the space within the restaurant in terms of sqft (in a table)

Description (area within Truffles restaurant) Area (sqft) Example 200

When you do this part please refer to the lecture notes for the design criteria of restaurants.

Example: 12 – 16 sqft (luxury concept) .. and so on

Use this to estimate the current space within the restaurant.

All area within the restaurant must total to be 2835 sqft (this is the total area of Truffle Restaurant)

▪ Guest flow and management

Provide a spatial relationship diagram

Talk about different seating arrangements

▪ Financial outcomes

The proposed amount of budget for the refurbishment

Formulate a project plan and implementation of the proposed refurbishment

Gantt Chart of project progress (timeline of your refurbishment)

Create a plan, when is the most suitable time to start the refurbishment, why you choose this timing to start, what is the impact on your restaurant profitability, how long will it take to do this refurbishment.

What is the estimated cost of refurbishment?

Show your new proposed refurbishment layout here…

You may also include photos of how your restaurant will look like after the refurbishment.

Provide a reflection of the learning process

I will provide a video for your to watch and YOU learn from it..

Minimum 4 academic sources and 4 factual sources to be used following the Harvard Referencing Style