restaurant design
Hospitality Sweet
November 28, 2017
By Beth Saulnier CU researcher Stephani Robson '88, MS '99, PhD '10, weighs in on trends in the restaurant and hotel industries "My students laugh at me," Hotel school senior lecturer Stephani Robson '88, MS '99, PhD '10, says with a smile, "because I always tell them the correct answer to any question is, 'It depends.'" An expert in environmental psychology—focusing on the intersection between design and behavior in hotels and restaurants—Robson studies myriad topics relating to hospitality, an industry in which expectations vary widely according to factors like price, clientele, and location. The Canadian-born Robson came ...
The Secret Ingredient in a Good Design
Himank Goswami | May 29, 2017
By Himank Goswami, Manager - Global Design & Construction at Oberoi Hotels My wife and I went out for dinner to a luxury hotel recently to celebrate our anniversary. We were offered a table next to the window overlooking a beautiful garden. The ambience was intimate with a candle lit table and soft background music. But soon the evening started turning unpleasant when we realized that our table was right behind an extremely busy service station. We could hear the waiters mumble, sound of the cutlery and worst of all the irritating noise of the cheque printer every now & then. The restaurant failed to deliver (at least to us) wha...
