Number of Pages
Hotels fulfill a variety of roles in our society. For many travelers and vacationers, a hotel is a home away from home. A wide range of social and meeting activities are held in a hotel such as weddings, meetings, tradeshows, conventions and family reunions. Hotels provide employment for many and support the local community through the collection of taxes such as sales, payroll and hotel. Various facilities and services can be offered or housed in a hotel such as guestrooms, meeting rooms, spa and fitness facilities, restaurants, bars, casinos, parking facilities and business centers. Depending on the location and function of a hotel, its facilities can be geared primarily towards hotel clientele only (for example in a resort in a remote location) or the hotel and its services can be marketed to a combination of hotel guests and local residents and consumers (individuals and businesses). The latter may be the case with a business hotel in downtown Manhattan for example. When a hotel operator follows a strategy of serving different market segments concurrently, he can be faced with difficult questions and decisions about how to develop, design and manage the hotel’s facilities and service offerings. Many decisions about the programming and development of a hotel will impact the hotel operation for many years to come and will therefore have a significant impact on the success potential of the hotel. Should a hotel have 10,000 or 15,000 square feet of meeting space? Should the hotel have one or two restaurants and what concepts should these restaurants be all about? With the role of hotel restaurants changing in the United States and an apparent need for hotel restaurants to become more competitive and distinct in the overall restaurant marketplace, ensuring that the appropriate restaurant concept is chosen for a hotel restaurant site is becoming more important. As the hotel restaurant marketplace is evolving, there may be an opportunity to identify and review which criteria a hotel owner or operator can consider in this hotel restaurant concept selection process. This will be done through a literature review of the restaurant concept selection and development process as well as the restaurant and retail site selection process. Following a description of the purpose of the paper including the research objective, its justification as well as the constraints of the project, the findings of the review of the literature will be presented. Conclusions will be discussed and recommendations will be made for hotel operators faced with the challenge of determining which concept to choose for a hotel restaurant project in the final part of this paper.
Hotel restaurants – Decoration; Hotels – Decoration; Themed environments
Hospitality Administration and Management | Interior Architecture
Bakker, Michiel A., "Hotel restaurant concept selection considerations: Which factors to take into account?" (2006). UNLV Theses, Dissertations, Professional Papers, and Capstones. 596.