Stephani Robson, senior lecturer at the Cornell School of Hotel Administration, worked for several years in restaurants and retail food operations in her native Canada before deciding to pursue a college degree in the field. She graduated from the School of Hotel Administration in 1988, and began her career as a food-service designer with Cini-Little International and subsequently with Marrack Watts in Toronto, Ontario. As a professional food-service designer, she has designed kitchen facilities for hotels, restaurants, airports, hospitals, universities, and catering halls. She joined the school’s faculty in 1993, earned a Master of Science in human-environment relations in 1999, and in 2010 completed her PhD at Cornell with a focus on consumer behavior in restaurants. Her academic interests center on how the design of environments affect consumer intentions, satisfaction, and behavior. She is a specialist in the psychology of restaurants and has presented and published her research in a wide range of industry and academic forums around the world.
Course Overview
Before developers and designers can successfully design a full-service hotel, they must have a strong grounding in foundational concepts relevant to the hospitality industry. These include market segmentation, hotel types and classifications, hotel branding, and the players involved in a typical hotel project.
This course prepares participants for further studies in the specifics of hotel planning by considering how market needs drive the design process, how the "chain scale" system works, how branding decisions affect the planning process, and how successful hotel projects are coordinated.
With extensive experience as a lecturer, researcher, and consultant, Professor Stephani Robson brings hotel planning to life with a wealth of content backed by activities designed to help you embrace and apply these concepts to your next project.
Key Course Takeaways
- Consider what “full-service hotel” means to guests, developers, and operators, and categorize hotels based on market segmentation
- Articulate the distinctions between different types of full-service hotels
- Assess branding practices and how the branding decision affects development
- Identify the responsibilities of key players involved in full-service hotel planning
Download a Brochure
Not ready to enroll but want to learn more? Download the course brochure to review program details.How It Works
Course Author
Who Should Enroll
- Architects
- Interior designers
- Hotel consultants
- Architecture students
- Owners, developers, and construction managers
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