·       Store food safely

·       Cook safely

·       Meet OHS guidelines

·       Hygienic

·       Food waste efficiency

·       Cooking equipment

·       Food storage: dry and refrigerated

·       Wall lining and ceiling to prevent vermin and to provide retardancy

·       Slip rated flooring

·       Handwashing

·       Dishwashing and skins

·       Chemical cupboard

 

Food preparation                                            Cooking                                                      Service
Hygiene                                                      Dishwashing                         
Deliveries                               
Waste   
                                 
Ergonomics:

-        Space – behavior map

-        How many people

-        Menu

“cookline” – heat/steam under a canopy

Pass through – heat lamps

Handwashing – essential – look at standards

Deliveries – unpack and deliver

·       Ordering system – pros, data collection

·       Menu boards

·       Interactive menu boards

·       Smart phones and apps – take away

·       Delivery services

·       Social media reviews

·       Robots

 

Design task

Design matrix, bubble map, areas in space

Investigate technology that can be used

Sustainability in hospitality

·       Energy, water consumption, waste, hazardous waste

·       Consumables – plastic, cutlery, cups, take-away

·       Hotel rooms – 150 beds, 600 bedside tables

Lifecycle analysis

Eco friendly materials

Manufacturer accountability

 

-        Financial, environmental
REDUCE +++ REUSE +++ RECYCLE

Water- laundry, guest rooms, gym, pools, cafes, cold rooms etc

Measure using wells rating

Grey water

Architectural design principles:

 

·       Preserving local vegetation cover

·       Energy and resources independence

·       The effect of the sun

·       Maximizing natural light

·       The stack effect

·       Sustainable construction materials

·       Embodied energy

Benefits to sustainability:

·       Cost savings

·       Government incentives

·       Government regulations

·       Guest experience

·       Brand image

·       Eco specifying

·       Responsible suppliers

·       Upcycling and recycling

- Branding, them hotel

- Rooms, clean private

· Hotels and casinos – consumer service, no windows/views = to draw people in to staying longer, more entertainment than gambling – restaurants

- Spas

· Nightclubs

· Bars and lounge bars

· Clubs – RSL, raise revenue, family friendly, sometimes offer accommodation

· Motel – short term accommodation, stop over point

· Restaurants – warm light

· Fine dining

· Coffee culture – meet and socialise

· Fast food – low cost, non exclusive

· First impressions – comfortable, mood

· Tableware – says a lot about brand

Client brief:

·       Welcoming statement QCA

·       Acknowledgement of traditional custodians

·       Student work

WEEK 4: 

·       Project proposal

·       Return brief

WEEK 5:

·       Concept 

·       Video Presentation

WEEK 12:

·       Resolved project

·       A1 poster, materials board

·       Portfolio of process

·       Padlet – in document package

• A student hub that encourages students to stay on campus and to socialise and interact.

• An attractive walkthrough area for people (including students, staff and visitors) with clear signage to the

• various areas of QCA and GUAM.

• A showcase for the work of QCA students and staff.

• A clear and visible acknowledgement of the traditional custodians of the land.

• A space that is underpinned by ecological and sustainable design, signaling the values of QCA and Griffith

Concept statement – paragraph that gives design meaning and direction

Visual thesaurus – helps find words

 

Joinery in hospitality

Trades – carpenter, framing, floor

Joiner – cabinets, doors, windows

Shopfitter – commercial, retail, fittings

·       Light perception

·       Shadows

·       Diffusers

·       Coloured light

·       Blue light

·       Light in spaces

The warm spectrum

·       Sunset and sunrise

·       Night club lighting

·       Indirect lighting examples

·       Bar and bottle display

·       Accent lighting

·       Ambient lighting

·       Task/purpose lighting

·       Fast food lighting

·       Light fittings

·       Food lighting 

·       Selecting materials

-         aesthetic nature

-        Functional properties

-        Source – ethical?

-        Experience

·       Cultural references

·       Materials out of context

·       Sustainable materials

·       Functional – durable, reflective, acoustic, last

·       Wear and tea

·       Slip ratings

·       AVS standards

·       Safety floor – back of house - Continues onto wall 25 mm

·       Carpet

·       Hard wearing materials – bricks, stainless steel

·       Fabric – smoke index

Hospitality trends

-        Local experience “foodcations” – colours and lights

-        Vegan and organic – health and wellness, sustainable

-        Colour trends – colour forecasting

-        Authenticity

-        Sustainable food sourcing – coffee farming

-        Farm to table

-        Local: existing products, repurpose, energy

-        Personalisation: handwritten notes etc

-        Title page w/index

Every drawing with notes, labels and dimensions

“We have an ongoing mission to continue to change and innovate the way our restaurant operates to reduce our impact on the environment and be a positive influence in our community.”

Detour is a Vegan, Coeliac and omnivore restaurant which focuses on being inclusive and catering for different dietary requirements.

Their interior is decorated with recycled timber, raw brickwork and floor length windows overlooking the cul-de-sac of Logan Road.

The menu includes share plates, gluten-free, native ingredients, the odd alternative-protein insect, Beef  sourced from a small biodynamic producer and seafood from suppliers committed to sustainability

Detours values of sustainability, inclusivity and natural foods is what makes it so popular.