ABSTRACT
The task of the designer is to establish a harmonious balance between the following factors:
image
style
operating efficiency
customer comfort.
Image and style represent the way in which the organization communicates messages such as brand identity or quality, while operating efficiency and customer comfort are more tangible
operational considerations. A new or adapted hospitality design should be one that can be operated efficiently by the staff and management. Consideration should be given to practical operational issues such as the flow of people, materials or information. For example, the design of a customer interface area such as a bar or reception should include space behind the counter for the storage of documents and should be able to accommodate the number of staff required to serve customers at maximum capacity. The designer and the client need to work closely together to ensure that both aesthetics and practicalities are balanced.
