HRM2436: Physical Facility Design and Maintenance

Resort Design AssignmentResearch Report and Presentation

30% of final grade

Overview: In this assignment you will use your understanding of the hospitality facility design process and create your own beach resort. For your hospitality facility you will design a resort location.

There is an element of role-playing involved in this task. The student should see his or herself in the role of a hospitality facility designer who is competing with other designers. As a designer, you will develop and present your facility plans to an investor who will choose a plan to develop into a profitable hospitality business.

This assignment consists of two parts; an assignment submission and a presentation. The assignment submission will contain a portfolio of design work. The presentation component will consist of meeting one-on-one with your professor in a role-playing scenario. Your professor will play the role of an investor, and the student will play the role of a hospitality facility designer.

Due Dates:

Assignment Submission: Week 5 - October 5, 2011 Presentation: Week 6 - October 12, 2011

Curriculum learning outcomes and objectives evaluated:

1. Apply the process or processes involved in start-up of an operation from the initial concept through to the final completion of the project.

1.1 Analyze the different organizational structures that apply to the hospitality industry.

1.2 Implement the proper steps in the developmental sequence to successfully start up a hospitality enterprise.

2. Apply the principles of hotel and restaurant design.

2.1 Collaborate in the planning and design for food and beverage facilities.

2.2 Examine different layouts for various hotel departments and facilities.

Assignment Process

Process TaskStage 1:Create and explain the map of your beach resort.

Where will I learn how to do this? Week 2 – In-class work

Step One:Create a map of your beach resort. Use colours to enhance your map.

Step Two:Write a paragraph that explains the connection between your resort plan and the hospitality facility development phase.

Stage 2:Create and explain a hotel floor and room on your beach resort.

Where will I learn how to do this? Week 2 – Chapter 12 of

textbook and in-class work

Step One:Design a hotel:

a) Design a guestroom floor configurationb) Design an individual guestroom

Step Two:Write two paragraphs.

Paragraph one: Explain the reason for your floor configuration, (i.e. double-loaded slab, tower or atrium; textbook, pages 436 - 437).

Paragraph two: Explain how your guestroom design uses the five functional zones, (i.e. sleeping, working, lounging, dressing, and bathroom; textbook page 438.)

Stage 3:Create and explain a restaurant on your beach resort.

Where will I learn how to do this? Week 3 – Chapter 13 of

textbook and in-class work

Step One:Design a restaurant:

a) Design a seating area plan (see handouts)b) Design a kitchen (pp. 477)

Step Two:Write two paragraphs:

Paragraph one: Identify the equipment configuration you used in designing your kitchen, read pages 483-484 of your textbook. For examples, see:

straight-line, pp. 483; L-shaped, pp. 484; U-shaped, pp. 485; parallel – back-to-back, pp. 486; parallel – face-to-face, pp. 487.

Paragraph two: Using point form notes describe the function and purpose different sections of your kitchen. For example:

pre-preparation, cold-food preparation area, hot-food production area,

o broiler, fry-station, griddle, soup and sauce, steaming, sauté, bakery

dry storage cooler and freezer employee dining room and restroom

Name: Total: /50 marks

Course: = /30%

Assessing your Beach Resort Plan

Knowledge and Understanding - 10 marks

You have demonstrated:

understanding and use of key concepts and terms (e.g. use of textbook/professional vocabulary); understanding of the major elements of hospitality facility design and development; understanding of course content and key themes or significant issues.

Thinking - 10 marks

You have demonstrated:

sound facility design decisions based on effective use of the hospitality development process; all stages of your assignment show careful and deliberate attention to detail.

Communication - 10 marks

You have communicated effectively for purpose of audience in the following way:

maps, floor plans, and designs are clear and creative, easy to understand, easy to work with, useful for hospitality facility design;

paragraphs are well written, contain no spelling or grammar errors; all points are detailed, easy to understand, and accessible.

Application - 10 marks

You have applied your understanding and made connections by:

creating a cohesive and coherent beach resort; clear connections have been made throughout to all components (e.g. your guestroom and restaurant follow the theme of your resort map, all parts of the assignment are clearly related with each other);

central ideas relevant to hospitality facility development remain at the forefront of your planning throughout.

Presentation - 10 marks

You have presented:

your design and planning assignment in a professional manner; your material with confidence and creativity; making consistent use of hospitality facility vocabulary and language; all content accurately without factual errors.