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Course Description

Guests may not see much of the “back-of-house” areas of a hotel, but the functions these areas serve are critical in full-service hotels. The rooms division must clean and support guestrooms; the kitchen and wait staff must prepare and serve fine food and beverages; the front office and administration staff must extend hospitality to guests and keep reservation and operational processes running smoothly.

This course takes participants behind the scenes to consider the unique needs of back-of-house areas, discussing a range of principles that will help ensure effective planning for these important functions.

From her wealth of experience as a hotel designer, lecturer, and author, Professor Stephani Robson guides you through a range of videos, activities, and tools that will help you apply best practices to back-of-house design.

The following courses are required to be completed before taking this course:

  • Foundations of Hotel Planning
  • Hotel Planning Decisions
  • Hotel Guestroom Design
  • Hotel Public Space Design

Faculty Author

Stephani K. A. Robson, Senior Lecturer

Benefits to the Learner

  • Identify and apply principles for effective back-of-house planning
  • Consider the necessary elements for efficient rooms division support
  • Identify best practices for successful food and beverage support
  • Assess the needs of administration and front office spaces
  • Determine optimal staff and goods flow for dock and employee areas

Target Audience

  • Architects
  • Interior designers
  • Hotel consultants
  • Architecture students
  • Owners, developers, and construction managers

Applies Towards the Following Certificates

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Enroll Now - Select a section to enroll in
Type
2 week
Dates
May 15, 2024 to May 28, 2024
Total Number of Hours
12.0
Course Fee(s)
Standard Price $1,199.00
Section Notes

IMPORTANT COURSE INFORMATION

  • This course includes a year of free access to Symposium! These events feature a week of live, highly participatory virtual Zoom sessions with Cornell faculty and experts to explore today’s most pressing hospitality topics. Throughout the year, you may participate in as many sessions as you wish. Attending a Symposium is not required to successfully complete the certificate program.
Type
2 week
Dates
Jun 12, 2024 to Jun 25, 2024
Total Number of Hours
12.0
Course Fee(s)
Standard Price $1,199.00
Section Notes

IMPORTANT COURSE INFORMATION

  • This course includes a year of free access to Symposium! These events feature a week of live, highly participatory virtual Zoom sessions with Cornell faculty and experts to explore today’s most pressing hospitality topics. Throughout the year, you may participate in as many sessions as you wish. Attending a Symposium is not required to successfully complete the certificate program.
Type
2 week
Dates
Aug 21, 2024 to Sep 03, 2024
Total Number of Hours
12.0
Course Fee(s)
Standard Price $1,199.00
Section Notes

IMPORTANT COURSE INFORMATION

  • This course includes a year of free access to Symposium! These events feature a week of live, highly participatory virtual Zoom sessions with Cornell faculty and experts to explore today’s most pressing hospitality topics. Throughout the year, you may participate in as many sessions as you wish. Attending a Symposium is not required to successfully complete the certificate program.
Type
2 week
Dates
Oct 30, 2024 to Nov 12, 2024
Total Number of Hours
12.0
Course Fee(s)
Standard Price $1,199.00
Section Notes

IMPORTANT COURSE INFORMATION

  • This course includes a year of free access to Symposium! These events feature a week of live, highly participatory virtual Zoom sessions with Cornell faculty and experts to explore today’s most pressing hospitality topics. Throughout the year, you may participate in as many sessions as you wish. Attending a Symposium is not required to successfully complete the certificate program.
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