Hotel and Restaurant Design Evolution: from Functional to Systemic Approach

Abstract

The purpose of the article is to study the preconditions of origin and features of further development of the design of hotel and restaurant business. The research methodology is based on the methods of complex analysis with the use of historical-survey and practical-analytical methods. The essence of scientific novelty is to identify the main approaches in the design of hotel and restaurant business. The essence of scientific novelty is substantiation of transformations in understanding the essence and significance of design in the formation of the development concept of hotel and restaurant complexes as well. Conclusions. The study shows that during the long period of formation and development of hotel and restaurant business there have been significant changes in their design. Each of the stages of development of hotel and restaurant objects is characterized by the understanding transformation of the concept of “design” and the degree of application of its tools both in the decoration of premises and in its use in the formation of the concept and corporate style of the company. The systematic approach in the design of hotel and restaurant business does provide the formation of competitive advantages and is one of the main components of effective organization and conduct of hotel and restaurant activities.