Design for the Evolution of Hospitality

Course

Hospitality turned to the future

Recent history has enacted a profound transformation in the idea of hospitality, which now requires hospitality professionals to have skills that are no longer exclusively project-based, but multifaceted and transversal, as well as the ability to move between different fields by making them interact with each other.

Hospitality is the ability to make people feel good outside their homes, even in structurally and culturally diverse environments. A complex discipline that majors international organizations address by taking into account new behaviors, changing trends and different needs than in the past.

The Design for the Evolution of Hospitality course provides its participants with the ability to process data, manage the project management phase, and work in synergy with the different actors, stakeholders, responsible for contract production.

Designing a new form of hospitality also means knowing how to pay attention to the peculiarities of different cultures, understanding and respecting the genius loci, working for sustainability and inclusion, and knowing how to integrate into the natural element.

The training you need

The Executive Design for the Evolution of Hospitality Course aims to provide these skills and to help develop a sensibility that can make each project unique as well as functional, consistent with the needs of investors and the industry in the sector and, last but not least, geared toward maximizing the end-user experience.

The hospitality industry, among the hardest hit during the pandemic period, is now restarting with new needs and different modes of use that require the professional’s ability to intercept in advance the changing trends and attitudes of accommodation users.

Event in collaboration with the Ordine degli Architetti PPC of the Province of Milan. 20cfp awarded to architects. Minimum attendance: 80%.

Didactics

Attendance

The course includes 28 teaching modules for a total of 15 days. To facilitate the participation of workers, lectures and practical exercises will be held on Fridays and Saturdays. Both lectures and practice sessions are planned. The latter will examine real cases, involving companies and professionals, in order to have participants working in a context as close as possible to the professional reality of this sector.

Event in collaboration with the Ordine degli Architetti PPC of the Province of Milan. 20cfp awarded to architects. Minimum attendance: 80%.

Training objectives

The course goals are:

To provide participants with in-depth expertise in the hospitality industry.

To develop skills useful in understanding and knowing how to manage complexity in the organization of an accommodation facility that must respond in a timely manner to the needs of an increasingly attentive, prepared and demanding clientele.

To facilitate the design process from brief to concept development, business plan definition, and delivery of the completed work.

To equip the professional with the right tools to successfully manage the dynamics in the client relationship and the expertise to identify the drivers needed to bring to life efficient structures and fulfilling experiences for users.

Acquired Skills

The educational program of the Design for the Evolution of Hospitality course is conceived to attract and inspire the entire hospitality supply chain on a specialization path in the hospitality sector, at the end of which participants will have acquired the expertise needed to intercept trends and evolutions in the sector and develop a network capable of creating new opportunities and synergies. They will be able to collaborate with hospitality and wellness industries, planning and design firms, manufacturers of furniture and equipment for Ho.Re.Ca.

Didactic Modules

Session 1 | Introduction (4h online)

• History of the Hotellerie
• Evolution of lobbies and common spaces; Evolution of rooms
• Functional hybridization and new formats

Session 2 | Welcoming functions and atmospheres for hospitality (12h in person)

• New forms of hybridization for post-covid hospitality: from relocated work to co-living and co-working, from extroverted spaces open to nature to glamping.
• Functions and characteristics of public spaces in hotels
• Atmospheres for Hospitality
• The Design of Hospitality between tangible and intangible + Exercise
• National and international contributions, case histories

Session 3 | Trends (4h online)

• Contemporary Key Trends
• New concepts, new consumers, and new spaces in hotels: consumer trends and evolving formats

Session 4 | Wellness Spaces (12h in person)

• The design of fitness areas
• National and international contributions, case histories
• The design of wellness and spa environments

Session 5 | Safety (4h online)

• The critical and success factors of food service
• Safety and quality in the food service and hospitality market

Session 6 | Dining Spaces (12h in person)

• Restaurant design: from business plan to attention to detail
• Economics, market and international food&beverage trends
• National and international contributions, case histories
• Inclusive design: expanded accessibility in hotels + Exercise

Session 7 | Food design for hospitality (4h online)

• Food design: food design contextualized to consumer environments

Session 8 | Lighting, color and materials (12h in person)

• Lighting for hotels: light sources, products and applications
• Color: creating the sensory quality of the environment + Exercise

Session 9 | Outdoor Spaces (4h online)

• Green spaces in hospitality: from dehors to gardens; the relationship with greenery between indoors and outdoors

Session 10 | Case histories (12h in person)

• National and international contributions, case histories

Title Released

At the end of the Course, the open badge for the Executive Course in Design for the Evolution of Hospitality will be issued by POLI.design.

Admission

Requirements

To whom we address:

• Professionals (architects; product, interior and service designers)
• Engineers
• Project managers
• Business partners
• Hotel managers, managers, decision makers, SPA managers and industry consultants

Price

The total cost of the Course is €2.800 + VAT 22 % for each student.

Total and partial exemptions

• no. 5 total exemptions for students currently enrolled in a university degree course who will attend and formalise enrolment in both courses: Design for the Evolution of Hospitality and Spaces and Functions for a Changing Hospitality by Friday 15 March 2024.

  HOW TO APPLY FOR FULL EXEMPTIONS
  In order to obtain total exemptions, it is necessary to send a request by email to selezioni@polidesign.net expressing the wish to obtain a total exemption and attaching a self-certification certifying the student’s status together with all the information regarding the University at which he/she is enrolled and the year of enrolment.

• total exemptions for the Spaces and Functions for a Changing Hospitality Course for those who, as at 31 March 2024, have formalised enrolment in the Design for the Evolution of Hospitality Course.
• n. 5 exemptions of 50% to the first 5 who enrol in the Spaces and Functions for a Changing Hospitality Course.

  HOW TO APPLY FOR EXEMPTIONS
  To obtain the above exemptions it is necessary to send a request via email to selezioni@polidesign.net specifying the course of interest.

Attendance Benefits for Companies

Partial exemptions of 20% for the second employee enrolled in the same course.

Requirement to file the request: self-certification stating that the employees belong to the same company plus the required documents for the selection process.

Enrolment in more than one POLI.design course

Discounts are available for those who enrol on more than one POLI.design course: 15% on the second course and 20% on the third course.

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