Master in Interior Design of Hotels, Bars and Restaurants

Learn the creative process of designing reception spaces for the hotel and restaurant industry. The MA in Interior Design for Hotels, Bars and Restaurants will teach you to develop interior designs that respond to the current needs of the tourism industry.

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Presentation

The hotel and restaurant sector is booming, and it’s full of innovative and highly creative interior design proposals. Interior designers today have to offer an experience to clients, who are looking for something more than just eating or staying in a high-quality establishment. Designers need to know how to endow those spaces with a functional and emotional value.

Space designers have to take into account the determining factors involved in the decision-making process prior to the design of those spaces: general context (work, leisure or holiday), economic status of the client (from luxury to low-cost) and behavioural model (from socialization to privacy).

The Master in Interior Design for Hotels, Bars and Restaurants will teach you how to approach the creative process as a whole, not only addressing how spaces are organized and their atmospheres, but also analysing habitual behaviours and forms of use.

The student profile for this master’s degree centres on professionals with accredited experience in the different fields of design, architecture or fine arts.

Access and Admission Requirements: An official university degree or equivalent related to space design. Basic understanding of 3D software and interior design.

At Elisava we have many other master and postgraduate programmes, find the most suitable design master for you.

Study design of hotels, bars and restaurants in Barcelona

Thus, in this course the student will learn to engage in complex interior design projects, and to be highly competent in the interpretation of a very diversified business profile, which is, in turn, represented by other very creative figures. They will have to interact with these figures, like the manager of the Hotel chain, the chefs or the bartender.

The aim of course is to prepare the student to face the creative process, not only by solving the organization of the spaces and their setting, but also by analysing the habits and uses. Consequently, the student will be prepared to put into practice methodologies that encourage innovation and the development of original concepts.

There is no doubt that the local area of ​​Barcelona, ​​with tourism as the main source of income and with a long tradition that we can now call culture in terms of design of hotels, bars and restaurants, offers an ideal framework to develop this master. Therefore, we recommend you study design of Hotels, Bars and Restaurants in Barcelona, a cosmopolitan city, a pioneer in the sector.

Objectives

  • Gaining knowledge of interior design that includes the perspective of the hotel industry, bars and restaurants.
  • Learning about the specific cases in the industry in all their forms: tapas bars, lodges, cantinas, etc.
  • Developing innovative proposals in response to users’ new behaviours, attitudes and desires.
  • Offering comprehensive solutions that include both customer spaces and service spaces (production, administration, maintenance, etc.).
  • Designing while accounting for the different disciplines involved in interiors, such as lighting, furniture, fabrics and applied graphics.
  • Understanding all the phases involved in developing and executing a professional project within the scope of the programme.
  • Gaining comprehensive training to be able to tackle projects, from both the aesthetic and technical standpoints.
  • Fostering rigor and experimentation, generating avenues for innovation and research, recording and analysing models of space design.
Highlights

MA in Interior Design of Hotels, Bars and Restaurants programme

1 Temporary design. Pop-up bar

Work in a team on the creation of a pop-up bar for temporary use.

2 Narrative design. Bar

2.1 Basic notions about the origin of restaurants and bars, and their evolution to the present day. Specific analysis of bars and restaurants in Barcelona, Catalonia, and Spain since the 1980s as a unique phenomenon.

2.2 Individual work: The bar as a space in literature, painting, and cinema. Comprehensive recognition of a model and creation of an image as a synthetic expression of a bar narrative. Includes construction details of the bar counter section.

 3 Concept Design. Gastronomic Space

3.1 Analysis of the commission
Relationship with the client, type of business. The main interlocutor: the chef, the bartender. Analysis of the area, type of product, type of cuisine, economic level, type of operations, capacity, and occupancy. Competition, opportunities for innovation. Applicable current legislation.

3.2 Concept
Search for the theme (Concept History) that will encompass the entire project. Inspiring motifs, brainstorming, theming. Environmental perspective, applied eco-design. Testing the concept in the spatial organization of the restaurant.

3.3 Teamwork
Project-based exercise: Proposal of an innovative restaurant model based on the concept.

 4 Restaurant project

Implementation of a project based on a real client and location, considering technical requirements and furniture.

4.1 Technical requirements
Implementation: Analysis and development of the different parts of a hospitality project. Floor plan layout, accessibility, customer flow, service, and goods. Zoning: dining area, kitchen, pantry, changing room, cashier area, service areas, restrooms, storage, waste management, etc.
Systems: Incorporation of installations. Electrical, plumbing, and gas installations. Drainage and sewage systems. Smoke extraction. Air conditioning and air renewal. Sound system. Service point installation. Cameras. Alarm systems. Home automation. Maintenance planning.
Site visit: Monitoring construction and making decisions on-site. Construction details, modifications. Completion of work. Post-use improvements.

4.2 Furniture and Equipment for Contract Channels
Selection of contract furniture and customization. Design of custom furniture.
FF&E (Furniture, Fixtures, and Equipment): Selection and integration of lighting fixtures in the lighting project. Selection or integration of wall coverings and table elements.
Decorative elements: Commissioning or selection and integration of artworks. Integration of signage and lettering.
Materials: Most common current typologies. Recent international trends. Schematic map of the sector.

4.3 Project
Development of a hospitality project in a real location in Barcelona, according to a specific gastronomic typology (author restaurant – creative cuisine, homemade Catalan cuisine, or a fast-good quality eco-chain restaurant).

 5 Hotel components

Discover the correlation between management models and spatial organization in the hotel sector. Vertical vs. horizontal organization. Case Study.

5.1 Public spaces
Representational: lobby, hall, atrium, reception, and restrooms. Meeting: lounges, libraries, conference rooms, ballrooms. Food & Beverage: bar, lounge, dining room, club, breakfast area, break area, terrace. Recreational: game room, gym, wellness center, spa, wine cellar, cooking lab, film library.

5.2 Private spaces
Circulation: lobbies, stairs, landings, hallways. The room: model room, suites, junior suites, family rooms, aparthotel, shared rooms. The bathroom: models and evolution. New experiences.

 6 Spatial organization to service the concept: hotels and new hostelling

Understand the organization of a hotel based on a management model and a concept

6.1 Origins and historical references.
6.2 Models from wellness culture.
6.3 Trends and the new economy.

7 Hotel project. Project with a real client

Hotel project with a real client. Scenarios: expansion, renovation, transformation, or rehabilitation. Themes: wellness, school and geriatric, sports, gender, low-cost, corporate vs. couples, family, tourism, singles, private club, etc.

 8 Contract project. Model room

Delve into finishes, as well as furniture and a model room.

8.1 Fit Out. The finishes
8.2 Furniture, Fixtures & Equipment (FF&E): Create surprise, design the perfect welcoming experience, and awaken the senses. The power of evocation, the notion of comfort, and functionality.
8.3 Signage: Pathways, evocations, and attractions. Application to the concept. Projects with a real client: design of a model room. Teamwork in collaboration with medium or large hotel chains.
If you want to know more about the Master in Interior Design of Hotels, Bars and Restaurants download the brochure here:
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Each academic year, students with very diverse professional and cultural profiles of more than 80 nationalities from all over the world attend their master’s or postgraduate training at Elisava. We want to promote connections and networks among students beyond the context of each master’s degree to promote the exchange of knowledge through very diverse projects: we organize interdisciplinary workshops and conferences; transdisciplinary projects with students from several master’s degrees; collaborations with companies, institutions and NGOs…

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Masters’ Scholarships

Do you want to study the MA in Interior Design of Hotels, Bars and Restaurants at Elisava? In this section you will be able to check all the information on the annual call for scholarships, which recognize, reward and disseminate the talent and excellence of future master’s students.

Elisava Masters’ Scholarships