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____ FACILITY DESIGN _____________________________________________________
- Emotional Design of Lodging and Public Areas
- Efficient Kitchen Design
- Functional Planning of Service and Cafeteria Facilities
- Demand-specific Event & Banqueting Equipment
- Logistics Planning of Back of House Areas
- Integration of Efficient Lodging and Housekeeping Services
- Network Planning of Front-Office and Administration
- Implementation of IT, communications-, & way finding systems
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A qualified design does not only require engineering know-how but is a project-specific simulation process that presupposes a profound knowledge of all thinkable workflows.
In contrast to continuous industrial manufacturing processes, state-of-the-art technology of hotels and foodservice facilities do not represent an independent productivity factor. They can only be seen as short term tools facilitating work processes but may not cause a cost relevant increase in productivity.
With respect to fixed labor costs, an increase in productivity can only be achieved by combining several approaches of workflow organization. Such solutions require distinct operational experience, extensive technical know-how, and a visionary view. Methodical design replaces a reproduction and cementation of conventional workflows.
Our approach does not only focus on technology but also on the human being, either as a guest or as a member of staff. State-of-the-art technology is only one instrument among many to solve the tasks assigned to us.
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