Feasibility Study: Hospitality Venue Planning Report

This report presents a feasibility study of two hospitality venues, a nightclub and a restaurant, focusing on their planning and design aspects. It examines the venues' history, location, target market, and impact of design elements on customer attraction and business success. The report includes visual representations of each facility, analyzing aspects like space utilization, interior design, and overall ambiance. Furthermore, it explores the operational aspects, staff qualifications, and service quality of each venue. The findings highlight the importance of strategic location, effective design, and quality service in attracting and retaining customers. The report also includes appendices with definitions and references to support the analysis.

PLANNING AND DESIGNING HOSPITALITY VENUES 1
Planning and Designing Hospitality Venues
Institution’s Name:
Student’s Name:

PLANNING AND DESIGNING HOSPITALITY VENUES 2
Executive Summary
Both the facilities are built in strategic points which attract many customers. The manner
in which they are designed plays a greater role towards customer attraction. The arrangements
within the facilities is beautiful and classy. This also attracts more and more customers. The
staff within the facilities are very qualified hence offering quality services to the customers. The
facilities receive high number of customers on a daily basis. Prices for the services vary in terms
of the quality offered. Most the customers are those who travel long distances. They stop at these
facilities to take meals and refresh themselves.

PLANNING AND DESIGNING HOSPITALITY VENUES 3
Table of Contents
 Findings………………………4
 Introduction…………………….4
 Description of club and restaurant…………….5-7
 Conclusion………………………7
 Appendices………………………..8
 References…………………..9
Findings

PLANNING AND DESIGNING HOSPITALITY VENUES 4
Through the research that was conducted, it was found that the night clubs and restaurants have a
lot of customers during the day and the night. It was also found that the prices for their services
vary with time. The prices also vary with the quality of the services that are given within the
facility. It was observed that during the evenings, it is the time that the facilities receive a lot of
clients and this is the time that it was observed the prices usually go hire. It was also found out
that the facilities are located in the busy towns where the population is very high. The target
market for the restaurant was found out to be the people who travel long distances and the people
who live within the town. The people who travel for long distances stop there to take their meals
before they continue with their journey. On the side of the night club, it was found that the target
market is the people who are youngsters. It was also discovered that the expenditure for both the
facilities was very high due to the high number of customers. It was also observed keenly that the
staff within the facilities were very qualified and dedicated to performing their roles.
Introduction
For any night club or restaurant to succeed in offering quality services to its customers, it has to
have a well-organized plan and structure. Therefore, the aim of the report is to show the location
of the facilities and how the facilities work towards serving their customers and improving their
throughput. A research was done towards investigating the above concepts.
Ricosetz Club
a) Brief History and Description of the Facility

PLANNING AND DESIGNING HOSPITALITY VENUES 5
The club was started seven years ago. It started as a small joint where people could buy take
away drinks. The joint had no space for people to seat and drink. But years later, expansion was
done and people could now find the place to seat and have their drinks.
b) Impact of Design Planning on the Business
The club is located near a mall which is very busy in both the nights and the day. The club is also
located near a busy petrol station that works both during the day and the night. Due to the busy
nature of both the mall and the petrol station, the club gets a higher number of customers. The
average customer spend is quite good because the club is always filled into capacity during the
night. The staff employed in the club are very qualified hence they offer quality services to the
customers. The target market for the club is the youth who are aged between the age of 18 and 35
years. The loud music that is played within the club attracts the youths hence leading to the club
being into full capacity during the night. Due to the long years within the market, the club has its
loyal customers who visit the club regularly. The design of the club also plays a great role
towards attracting more customers (Council, 2018).
c) Visual Representation of the Facility
The club is designed in way that there is spacing within the corridors. This helps in the
movement of the customers. The club also has a dancing floor for its customers. It also has a
balcony that faces the road where the customers can sit and enjoy watching the vehicles that are
passing during the night (Tran, Ovtracht, 2018). Below is how the club looks like.

PLANNING AND DESIGNING HOSPITALITY VENUES 6
Yummy Foods Restaurant
 Brief History and Description of the Facility
The restaurant started in the year of 2012. It started as a joint for first foods. Due to their quality
of food and taste, it started to attract more and more customers. This was after one year of
struggle and getting of the customer feedbacks. After one year, the joint was now expanded to a
big restaurant.
 Impact of Design Planning on the Business
The restaurant operates both day and night. It is located on a busy road where people stop to
have meals before they continue with their journeys. The restaurant has qualified chefs with long
experiences. The welcoming nature of waiters and waitresses attracts more customers. The stuff
is very disciplined and obedient at the same time. The customer spend is very good because the
restaurant is always filled with high profile people. The restaurant attracts both the young and the
old people. However, most of his customers are the tourists who come from other countries. The

PLANNING AND DESIGNING HOSPITALITY VENUES 7
manner in which the restaurant is built attracts a lot of customers. It is beautifully colored with
different types of colors. The restaurant has a lot of returning clients (Molchanov, Molchanova,
Irmanova, 2018).
 Visual Representation of the Facility
The restaurant has a lot of spacing. This helps to create aeration within the facility. The seats and
tables are designed to its comfort. The arrangement within the facility is breathtaking also. The
chairs and tables are covered with beautiful clothing that attract customers. Due to that, more and
more customers are attracted to the facility (Lehabe, 2018). Below is the picture of how the
interior of the restaurant looks like.
Conclusion
The facilities offer quality services to their customers. This is why they have high number
of returning clients. Their prices are also fair hence this motivates the customers. Therefore, due
to quality services and the manner in which they are designed, the facilities have managed attract
more and more customers.

PLANNING AND DESIGNING HOSPITALITY VENUES 8
Appendices
1. Youngsters- People aged between 18 and 35 years.
2. Breathtaking- Something that looks good. Also can be awesome.
3. Throughput- Productivity.

PLANNING AND DESIGNING HOSPITALITY VENUES 9
References
Council, K. C. (2018). HRA| PLANNING.
Lehabe, V. (2018). In service, on common ground: finding commonality between user,
architecture and landscape through the ritual of dining (Doctoral dissertation, University of
Cape Town).
Molchanov, V. M., Molchanova, C. E., & Irmanova, E. V. (2018). Architectural and Planning
Design Features of High-Quality Housing on the «Club Houses» Example. In Materials Science
Forum (Vol. 931, pp. 740-744). Trans Tech Publications.
Tran, T. D., & Ovtracht, N. (2018, April). Promoting sustainable mobility by modelling bike
sharing usage in Lyon. In IOP Conference Series: Earth and Environmental Science (Vol. 143,
No. 1, p. 012070). IOP Publishing.