Hotel Design

Briefly, this is a report that deals with today' s hotel industry with specific reference to Toronto. A city which has seen three new hotels in the downtown area over the past few years, and now at least three more started for construction in the next five years. The report contains sections that deal with historical events and aspects of the industry from its early existence to the present. Much of this will give the reader an insight to events that. have shaped the industry to what it is today. Since the industry is experiencing its own problems, dealing with design, finance and a change of image, much of this report will be concerned with looking at what is called a "Design Approach" to hotel design. In most cases, designers are finding this method to be of sound rationalism. Also the report will deal with three specific areas, rooms, lobbies and restaurant design. Here insight shall be given to -problems associated with each and what changes are occurring with each to ensure their success among guests and owners. Final portions of the report will be allotted to specifically one hotel, the Holiday Inn, Toronto Downtown. A critical analysis of the hotel and its design will be given with final submissions of the main floor and guest rooms, re-designed.

Hotel Design

Briefly, this is a report that deals with today' s hotel industry with specific reference to Toronto. A city which has seen three new hotels in the downtown area over the past few years, and now at least three more started for construction in the next five years. The report contains sections that deal with historical events and aspects of the industry from its early existence to the present. Much of this will give the reader an insight to events that. have shaped the industry to what it is today. Since the industry is experiencing its own problems, dealing with design, finance and a change of image, much of this report will be concerned with looking at what is called a "Design Approach" to hotel design. In most cases, designers are finding this method to be of sound rationalism. Also the report will deal with three specific areas, rooms, lobbies and restaurant design. Here insight shall be given to -problems associated with each and what changes are occurring with each to ensure their success among guests and owners. Final portions of the report will be allotted to specifically one hotel, the Holiday Inn, Toronto Downtown. A critical analysis of the hotel and its design will be given with final submissions of the main floor and guest rooms, re-designed.

The environment of the cinematic spectacle. The architecture of the early Russian movie theaters

The emergence of cinema brought about the issue of forming a comfortable environment for film screenings. This essay analyzes the characteristics of the first spaces used for film exhibition in St. Petersburg and Moscow and the architecture of the movie theaters built in these cities in the first decades of the 20th century and characterized by a combination of theatrical architectural traditions, eclectic restaurant design and elements of the fading Art Nouveau style. Film exhibition was a profitable business. Initially, screenings were held in rented spaces but soon specialized buildings were designed and constructed. The essay looks at the largest and most popular movie theaters built in St. Petersburgs main street, Nevsky Prospect, and in the center of Moscow, discussing their architectural features and their historical development. Thus, during the 1920s and 1930s, large movie theaters included a foyer with a stage for variety shows and a theater-like auditorium with a high-mounted, dark-framed screen; the spectators entered the auditorium via the main entrance and, after the screening, exited directly to a street or a yard.

Dining Behaviors: Considering A Foodservice Theory Of In-Home, Local Community, And Eating While Traveling

The often-repeated layout of restaurants adopted by the majority of foodservice firms appears to represent the best practice for restaurant design and is viewed as the most common operational model in the field. What appears to vary, though, are the observed patterns of human behavior regarding dining when it occurs in different venues. These venues include in-home dining, “eating out” in local community restaurants, and dining while traveling. Some diners may behave differently depending on the setting, making novel choices about food selections. Do these differences in behavior present the opportunity to develop a theory of dining?