Feasibility Study Report: Planning and Designing Hospitality Venues

This report presents a feasibility study of two distinct hospitality venues: Park Hyatt Sydney and Oscillate Wildly. The study analyzes various aspects of each venue, including their business models, locations, target markets, customer spending, operational hours, required licenses, competitive advantages, employee skill requirements, and the impact of design planning. Park Hyatt Sydney, a luxury hotel, is examined for its prime location and design reflecting the Australian landscape, while Oscillate Wildly, a restaurant, is assessed for its intimate setting and recent renovations. The report details visual representations of each venue's design and concludes by summarizing the key findings and implications of the design and planning decisions on each business's success.

Running head: PLANNING AND DESIGNING HOSPITALITY VENUES
Planning and Designing Hospitality Venues
Name of the Student
Name of the University
Author Note:

1PLANNING AND DESIGNING HOSPITALITY VENUES
Executive Summary
Oscillate Wildly is located in vibrant suburb of Newtown, Sydney. The restaurant comes up with
shop front restaurant which is intimate and setting for neighboring. In the recent few days, the
whole restaurant has been renovated which aims to provide warmth and dining space. The
restaurant is ideal for both corporate and private function. Park Hyatt comes up with front
location in between Opera House and Sydney harbour. Various aspects of two venues like
design, location and lastly cost of food has been provided in details.

2PLANNING AND DESIGNING HOSPITALITY VENUES
Table of Contents
Introduction..........................................................................................................................4
Discussion............................................................................................................................4
Venue 1............................................................................................................................4
Business name.............................................................................................................4
Location.......................................................................................................................4
Target market...............................................................................................................5
Average Customer Spend............................................................................................5
Hours of operation vs Peak periods.............................................................................5
Type of license required..............................................................................................5
Competitive point of difference...................................................................................6
Requirements of employee skill..................................................................................6
Visual representation on planning...............................................................................7
Impact of design planning on business........................................................................7
Venue 2............................................................................................................................8
Business name.............................................................................................................8
Location.......................................................................................................................8
Target market...............................................................................................................8
Average Customer Spend............................................................................................8
Hours of operation vs Peak periods.............................................................................8
Type of license required..............................................................................................9
Competitive point of difference...................................................................................9
Requirements of employee skill..................................................................................9
Visual representation on planning.............................................................................10
Impact of design planning on business......................................................................10
Conclusion.........................................................................................................................11
References..........................................................................................................................12

3PLANNING AND DESIGNING HOSPITALITY VENUES
Introduction
The following report highlights the feasibility study of two hospitality organization which
are based in Australia (Phillips & Moutinho, 2014). After that, an analysis is done on the
planning and design outcomes of the project. The two organization which are selected are Park
Hyatt Sydney and Oscillate Wildly. Park Hyatt Sydney tends to bring a new level of luxury at the
edge of Sydney Harbor (Majid et al., 2015). This particular hotel is based between Opera House
and Sydney harbor. Oscillate Wildly is small front shop which is located in Sydney vibrant
which is known to suburb of Newtown.
In the coming pages of the report, an idea has been provided regarding detail design of
two venues. A list of things has been covered for two given venues like business name, location,
target market, average customer speed, hours of operation vs peak speed, type of license
required, difference at competitive point and lastly skill requirement of management. The last
section of the report mainly deals with visual representation and design planning on the given
business.
Discussion
Venue 1
Business name
Park Hyatt Sydney aims to provide a new of luxury to customers at the edge of Sydney
harbor (Creazza, Colicchia & Dallari, 2015). The hotel is situated in front location between
world famous Opera house and bridge of Sydney harbor.

4PLANNING AND DESIGNING HOSPITALITY VENUES
Location
Park Hyatt is one of the top hotels which is based in Sydney. This particular hotel comes
up with its front location between Opera House and Sydney harbor Bridge (Thumachai et al.,
2017). The hotels tend to offer its guest with intimate and residential based hotel. It comes up
with proper architecture and design which tends to reflect an idea regarding the Australian
Landscape.
Target market
One of the best components for understanding the revenue of hotels is the application of
hotel revenue management for its market segmentation (Ishak et al., 2017). It allows an
individual to understand a group of consumer which come with various behavior. It tends to
match with the needs and level of budget.
Average Customer Spend
The average cost in Park Hyatt is around 22,000 point for Guest with Gold Passport for a
single night. In the last few years, the hotel has changed itself from category 6 to being a
property of category 7 (Boyle, 2015). It merely highlights the fact that the average cost for single
night stay is around 30,000 Gold Passport points for a single night. The pending cash and cash
are available for 300 dollars for single night.
Hours of operation vs Peak periods
Park Hyatt Sydney is open for 24 hours for all of its national and international guests.
Park Hyatt has come up with unrivaled views from Sydney Opera House. The hotel is mainly
busy in all the festival which takes in Sydney (Romanova, Maznichenko & Neskoromnyh, 2016).

5PLANNING AND DESIGNING HOSPITALITY VENUES
At this Hotel, the guest can easily vibrant Rocky village which is filled with cobbled laneways,
museums, and lastly luxury stores.
Type of license required
Australian Business license and information service are considered to be free kind of
service which can simplify the whole method of finding out new license for the needs of the
business (Romanova, Maznichenko & Neskoromnyh, 2016). Park Hyatt Sydney requires for
selling a large number of things like selling alcohol to the customers along with consumption
with the premise. Apart from all these, it aims to provide entertainment which can join business.
It is needed for sale and supply of alcohol to the public consumers.
Competitive point of difference
Park Hyatt Sydney has the best location which helps in beating its competitors. Park
Hyatt comes up with standard fare. The location of this hotel makes it all difference making it as
one of the strongest in the list of hotels (Neuman, 2016). An individual can easily step on the
waterfront for the given rock location. It comes up with pleasant stroll around the Opera House.
The hotel comes up with small balcony which is enjoyable from delightful vista. A harbour room
is considered to be worthy for its expense.
Requirements of employee skill
For getting job in Park Hyatt Sydney, the employee should come up with list of skills like
 Proper Communication and skills for customer relations.
 Employee should come with proper computer skills like MS office, email and Opera, a
hotel maintenance system.
 Should be a good trainer which can facilitate at all the given levels

6PLANNING AND DESIGNING HOSPITALITY VENUES
Visual representation on planning
Fig 1: Park Hyatt Sydney
(Source: Ang et al., 2018)
Impact of design planning on business
Park Hyatt Sydney is located between the world-famous Opera House and Sydney
Harbour Bridge. This particular hotel aims to provide residential hotel which comes up with
proper architecture, design and lastly Art for its Guests (Majid et al., 2015). The whole hotel
tends to reflect on Australian Landscape. The hotel has three rooftop suites which provide a 360-
degree view of Sydney harbor.

7PLANNING AND DESIGNING HOSPITALITY VENUES
Venue 2
Business name
Oscillate Wildly is considered to be as one of best restaurant in Australia. This particular
restaurant is located in Sydney vibrant which is a suburb of Newtown (Creazza, Colicchia &
Dallari, 2015). It is small front restaurant which is considered to be intimate and neighboring and
setting.
Location
Oscillate Wildly is located at 275 Australia St, Newtown NSW 2042, Australia. The
location of the restaurant is almost at the center of Sydney (Thumachai et al., 2017). The
restaurant offers a fine dining tasting menu in the current room with modern white tablecloths.
Target market
Oscillate Wildly restaurant combine entertainment with food. They can easily décor with
lighting and music which tends to offer distinct kind of dining service at the time of dining
service (Ishak et al., 2017). The restaurant aims to market on focus by providing marketing and
promotion efforts.
Average Customer Spend
The dining experience at this restaurant comes up with a price of 300 Australian Dollars
(Boyle, 2015). This particular restaurant is liked and suggest to friends and families by the
Guests of this restaurant.
Hours of operation vs Peak periods
This particular restaurant is closed for three days in a week while it operates for four days
in a week (Romanova, Maznichenko & Neskoromnyh, 2016). The peak hour of this restaurant is

8PLANNING AND DESIGNING HOSPITALITY VENUES
festivals and birthday parties. The restaurant tends to provide ideal venue for both corporate and
private function.
Type of license required
Oscillate Wildly has all the seven license which is needed for doing business like
 Business License
 Employer Identification Number
 Certification of Occupancy
 License for food service
 License for Liquor
 License for Music.
Competitive point of difference
The owner of this restaurant is Karl Firla who is a Chef by profession. The owner is very
passionate about this restaurant that is Oscillate Wildly (Romanova, Maznichenko &
Neskoromnyh, 2016). The passion of the owner has taken the restaurant to the top of the list. The
owner focuses on learning and gaining skills which provide new variety and point to the
restaurant.
Requirements of employee skill
There is some basic requirement of being an employee of a restaurant like
 Team Player
 Teamwork
 Some technical skills
 Good Verbal communication

9PLANNING AND DESIGNING HOSPITALITY VENUES
 Quick working.
Visual representation on planning
Fig 1: Oscillate Wildly
(Source: Neuman, 2016)
Impact of design planning on business
Oscillate Wildly is located at the center of the Sydney which is the main reason for
attracting a large number of customers. In recent times, the restaurant has been renovated which
helps in maintaining the warmth of traditional dining space (Ang et al., 2018). The restaurant
aims to create a proper meal for two people and even for family. The restaurant has been

10PLANNING AND DESIGNING HOSPITALITY VENUES
designed in such a way that it can be considered to be ideal for both corporate and private
function.
Conclusion
From the above pages of the report, it can be easily stated that this report is all about
development of skills in research and knowledge in venue planning of hospital. In the above
pages, two-venue has been selected that is Park Hyatt Sydney and Oscillate Wildly. Park Hyatt
Sydney is considered as one of the best hotels in Sydney while Oscillate Wildly is one of the best
restaurants in Australia. Various aspect of the organization that is location, customer speed,
license needed and last skills of employees or has been discussed in details. An analysis has been
done with respect to design planning on business. Oscillate Wildly has been recently renovated
which helps in maintaining a warmth of traditional dining place. This particular restaurant aims
to provide a romantic meal for two or even group of people. The restaurant also provides proper
venue for both corporate and private function.

11PLANNING AND DESIGNING HOSPITALITY VENUES
References
Ang, I., Rowe, D., Stevenson, D., Magee, L., Wong, A., Swist, T., & Pollio, A. (2018). Planning
Cultural Creation and Production in Sydney: A Venue and Infrastructure Needs Analysis.
Boyle, M. (2015). The Annual Scientific Meeting of the Australasian Trauma Society,
TRAUMA2007, Park Hyatt Hotel, Melbourne, Australia 13-14 October
2007. Australasian Journal of Paramedicine, 5(4).
Creazza, A., Colicchia, C., & Dallari, F. (2015). Designing the venue logistics management
operations for a World Exposition. Production planning & control, 26(7), 543-563.
Ishak, C., Adibah, F., Crang, P., Karim, A., & Shahrim, M. (2017). Material management in
themed restaurants: Inspiring the experience economy/Farah Adibah Che Ishak, Philip
Crang and Muhammad Shahrim Ab Karim. Journal of Tourism, Hospitality & Culinary
Arts, 9(2), 1-12.
Majid, N. H. A., Denan, Z., Abdullah, F. H., & Noor, M. S. M. (2015). Shariah compliance
hospitality building design: A Malay Muslim oriented architecture. Procedia-Social and
Behavioral Sciences, 201, 136-145.
Neuman, M. (2016). Teaching collaborative and interdisciplinary service-based urban design and
planning studios. Journal of Urban Design, 21(5), 596-615.
Phillips, P., & Moutinho, L. (2014). Critical review of strategic planning research in hospitality
and tourism. Annals of Tourism Research, 48, 96-120.