Hospitality Design green day (HD9GD)

Date: Wednesday, May 13
Time: 10:00 am - 5:00 pm

Description:

9:00 am – 10:00 am	registration open
10:00 am – 10:30 am	Wake-up Call Creating green cache without charismatic mega-fauna. Presenter: Jake Kheel, environmental director, Puntacana Resort & Club
10:30 am – 10:45 am	break in the green room
10:45 am – 12:00 pm	Greening the Brand Those on the frontlines take a 360-degree look at the process. Presenters: Christopher Jones, senior vice president of development and construction, NYLO; Brigitta Witt Vice President, Environmental Affairs, Hyatt Hotels & Resorts Other presenters TBD Moderator: Tara Mastrelli, managing editor, Hospitality Design
12:00 pm – 1:30 pm	Lessons Learned Executives from MGM MIRAGE share the challenges and successes they have faced in developing one of the largest green projects in the world. Presenters Cindy Ortega, Senior Vice President, Energy and Environmental Services, MGM MIRAGE; Bill Smith, president, MGM MIRAGE Design Group
1:30 pm – 1:45 pm	break in the green room
1:45 pm – 3:15 pm	Says Who? Taking the green colored glasses off when it comes to third-party product certification. Presenters TBD
3:15 pm – 4:00 pm	Bonsai! Brace yourself for high-impact visual stimulation. Sustainable solutions, natural imagery, and jaw-dropping renderings flow seamlessly together as a group of innovative designers and architects shares 30 slides in 7.5 minutes each. Presenters TBD
4:00 pm - 5:00 pm	greenSCENE Cocktails with a purpose.

***Green Day exceeds the annual AIA sustainable design mandatory continuing education requirement, providing 5 accredited hours on sustainable design.

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site visit: Hard Rock Hotel renovated venues (HD9SV1)

Date: Wednesday, May 13
Time: 1:00 pm - 3:00 pm

Description: Tour The Joint and Wasted Space among $750 million of new and renovated, state-of-the-art spaces at the venerable Hard Rock Hotel & Casino. Opening in April 2009, The Joint is the work of Montreal-based architects Sceno Plus. With a capacity of 4,000 persons, the Joint is modeled after the original Hard Rock Joint, Vegas’ first rock ‘n’ roll venue in a high-end boutique property. It now features VIP hospitality suites; more than 700 fixed balcony seats; and state-of-the-art sound, lighting, staging, animation, mixing, projection, and wireless technologies. At a cost of $60 million, The Joint offers a venue that can be transformed for trade shows, functions, screening, boxing, wrestling, and other events. In addition, visit Wasted Space, a rock lounge billed as the newest “anti-club” in Las Vegas, opened in summer 2008. Co-owned by action sports star Carey Hart, New York Yankees star Jason Giambi, and the Hard Rock Hotel & Casino, Wasted Space represents the ultimate depiction of the decadent rock ‘n’ roll lifestyle—melding art, fashion, live performance, and style in a 5,000-square-foot space designed by Zeff Design and Hart himself. “I wanted a place where my friends and I could hang out and listen to some great rock music with a cool atmosphere…there were no options in Vegas, so I made my own,” said Hart.

Your tour includes roundtrip motorcoach transportation departing the Sands/Venetian tour bus staging area.

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complexity of color (HD9W1A)

Date: Wednesday, May 13
Time: 2:15 pm - 3:15 pm

Description: Due to the complex and often overwhelming qualities associated with color, Joni Vanderslice, ASID, dissects fashion and industry forecasts in search of direction for the future of design. For inspiration, she often looks to the natural environment and relies on travel to spark new ideas. In this session, view a wide range of sources and projects that showcase superb use of color. Increase your ability to understand color and its desired effects—as well as stay on top of color trends.

.1 CEU HSW; 1.0 CEU HSW

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creative solutions: the challenge of design excellence (HD9W2A)

Date: Wednesday, May 13
Time: 3:30 pm - 4:30 pm

Description: In case you missed the American Institute of Architects (AIA) Committee on Design’s recent exploration of DESIGN in Denmark and Detroit, we’re bringing the lessons learned–about innovation and creativity–to HD. With committee chairperson Carol R. Bentel, FAIA, explore how achieving design excellence, the mission of the AIA Committee on Design, is done within other design disciplines, such as the automotive, product, and furniture design realms. See how our global design challenge of sustainability is considered in the greening of cars at the Center for Creative Studies in Detroit, or how furniture is made with natural materials in Copenhagen—and has been for decades. Why is a simple house for a low-income family in Denmark full of well thought out design and beautiful details? What lessons does Arne Jacobsen’s room 606 in the SAS Royal Hotel have for those of us designing hotel rooms today? What can we learn from these different design disciplines and geographic locations to give us new design strategies for our own work? This session, with the committee’s research, insight, and rich visuals, proves that design excellence is possible regardless of monetary challenges.

.1 CEU HSW; 1.0 CEU HSW

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site visit: Encore (HD9SV2)

Date: Wednesday, May 13
Time: 4:00 pm - 6:00 pm

Description: Just a few months ago, Steve Wynn unveiled Encore, the new signature resort in the Wynn collection. Located next door to flagship property Wynn Las Vegas, Encore is designed by Roger Thomas, executive vice president, Wynn Design, as a distinct destination with its own selection of accommodations, dining, and leisure activities. Central to Encore’s fanciful and intimate environments are sunlit corridors with flowering atria and sprawling pools visible throughout the property. If, at once, a space can be airy and glamorous, this is it. Your tour encompasses public and private guest accommodations and amenities, availability permitting. The resort includes 2,034 suites (up to 700 feet each, with Tower Suites measuring 5,800 square feet each); culinary experiences spanning five restaurants—Sinatra, Switch, Society Café Encore, Wazuzu, and Botero Steak, featuring the art of Fernando Botero. Todd-Avery Lenahan of ABA Design Studio, who was responsible for the look of the guestrooms, designed The Spa and The Salon at Encore. Encore’s nightclub, XS, features the stamp of after-dark impresario Victor Drai, and combines an outdoor pool environment with a club atmosphere. The Esplanade at Encore consists of a selection of 11 boutiques (Rock & Republic, Hermès, and CHANEL, among them). Your tour extends out-of-doors to the pools, noted for scenic views of the resort, sculpted gardens, mosaic tile, and 29 luxury cabanas. Encore has taken an intimate approach to gaming, evident in the columned pavilions, canopies, and draperies that partition gaming areas into private chambers. The resort also includes 60,000 square feet of event space and the Encore Theater.

Your tour includes one-way motorcoach transportation departing the Sands/Venetian tour bus staging area.

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crunching the numbers: economic outlook for hospitality (HD9T1A)

Date: Thursday, May 14
Time: 9:30 am - 10:30 am

Description: Is market softening media hype or the real deal? Are credit markets easing up or still tightening? Does liquidity matter to hospitality design projects? What types of development, new construction, and renovation are continuing? Where are the best markets for design opportunities? Are consumers dining and traveling? What are their spending trends? Short-term and long-term, evaluate the future of the lodging and dining industries with a team of expert analysts. They will share insight on pipeline reports, consumer demand, project types, operational concerns, renovation and re-flagging/re-branding, and industry forecasts—alongside data on the industry’s best-performing sectors.

.1 CEU; 1.0 LU

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successful concepts for dining trends now (HD9T1B)

Date: Thursday, May 14
Time: 9:30 am - 10:30 am

Description: Learn how restaurant and entertainment ventures are merging to capitalize on high-energy appeal that includes lucrative sales of beverages, liquor, and wine. Learn how and why some restaurants have downplayed design extravagance to focus on the food and service. This session includes an overview of wide-ranging dining and entertainment trends, and case studies such as O Ya and Splitsville—with two industry veterans: architect Raymond Schaefer and Tim Cushman, named by Food and Wine as one of the “Best New Chefs of 2008” and founder of Boston’s O Ya (the New York Times’ 2008 best new restaurant in America outside of Manhattan). Understand how quality plays into the mix of food, wine/liquor, entertainment, service, décor—and, ultimately, profitability.

.1 CEU; 1.0 LU

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reinventing the affordable hotel (HD9T2A)

Date: Thursday, May 14
Time: 10:45 am - 11:45 am

Description: Great design doesn’t always mean luxury any more. Affordability is newly chic. Meet the contenders transforming the affordable, mid-market hotel and guest experience. From Amsterdam, (Netherlands), to suburban Akron, Ohio, glimpse the global universe of stand-out brands. Hear studies of new and emerging brands, and learn their design differentiation and value proposition.

.1 CEU; 1.0 LU

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the creators: what are the white-hot restaurant concepts of tomorrow, and how can you be part of the vision? (HD9T2B)

Date: Thursday, May 14
Time: 10:45 am - 11:45 am

Description: Meet visionary hospitality impresarios who create the restaurant concepts of tomorrow (they’ve already created Buca di Beppo; Manny’s; Chino Latino; Salut Bar Americain; Figlio; Good Earth; Muffuletta; La Belle Vie; Solera; and Smalley’s; to name a few). Learn what trends and perceptions drive their ideas—ideas from around the globe, down to the smallest details. Then, gear up for a conversation about their design needs. Do they really pay attention to the tableware, music, lighting? What are they seeking from the design industry? What are their expectations of the design team? What are they looking for when they hire their consultants? Finally, how can you as architects, interior designers, consultants, and suppliers help deliver on unique, new concepts that keep you on hospitality’s cutting edge? To keep things really interesting, we’ve asked fellow restaurateur Chip Isaacson, designer David Shea, and veteran industry journalist Tara Mastrelli to quiz owners on what’s between the lines.

.1 CEU; 1.0 LU

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‘The Art of the Advantage’: 36 stratagems to seize the competitive edge (HD9EL1)

Date: Thursday, May 14
Time: 10:45 am - 12:45 pm

Description:

HD/NEWH extended learning presented in conjunction with NEWH Inc.

The Art of the Advantage Workshop brings to life the 36 centuries-old Chinese stratagems and explains how they can be applied to corporate or personal innovation. The result is an energizing problem-solving session that helps professionals "conceive" and focus efficiently on realizing a key business objective. Using a proprietary “pattern-based” methodology, increasingly being adopted inside leading firms including Microsoft, Wal-Mart, and GE—the “Kai Method”—participants engage in a lively, robust exploration of innovative, outside-of-the-box options for solving critical strategic problems. With Jill Hellman, chief innovator for Thayer Lodging Group and one of the leading experts in the Kai Method, tackle topics such as creativity as a competitive advantage; overcoming barriers to creativity; defining a compelling problem; prioritizing efforts. Hellman shows how in applying a unique set of strategic patterns companies can engineer situations in which the competition will choose not mount resistance. They can create new openings in their markets. She uses case studies drawn from ten years of research into how companies like Hero Honda, Samsung, and Urban Outfitters triggered a decade of breakthrough performance.

.2 CEU; 2.0 LU

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product workshop: how to incorporate custom fittings into your next project without adding cost and complexity (HD9PW1)

Date: Thursday, May 14
Time: 12:00 pm - 1:00 pm

Description:

produced by Symmons

In the increasingly competitive world of hospitality, hotel owners and developers are striving to create strikingly unique properties. Designers and architects are more likely to embrace customized products—not only to create an exclusive setting but also to differentiate themselves within their profession. One of the most scrutinized elements of a guest’s stay is the bathroom, where the customer is looking for a spa-like retreat. This program covers all aspects of the Symmons Design Studio, a unique service that allows designers and architects to create custom faucets, tub/shower systems, and bathroom accessories—on time and on budget.

.1 CEU HSW; 1.0 LU HSW

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innovation is not an option: moving forward in a down economy (HD9T3A)

Date: Thursday, May 14
Time: 1:00 pm - 2:00 pm

Description:

presented in conjunction with the International Interior Design Association (IIDA)

If you are in design, procurement, or management, you are likely working hard to adapt to challenging and difficult market conditions. Three steps to focus on innovation—new ideas and processes—will give you a competitive edge. First, focus on understanding the current market, with its new challenges and realities. Secondly, focus on adapting your business to that market. Finally, explore how to generate more business based on applying your core competencies with greater innovation.

.1 CEU; 1.0 LU

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site visit: new dining venues at Palazzo (HD9SV3)

Date: Thursday, May 14
Time: 1:00 pm - 3:00 pm

Description: In a feast for the senses, visit CUT, LAVO, SUSHISAMBA, and Dos Caminos—four design standouts among new restaurants at the Palazzo.

The Richard Meier CUT steakhouse opened to rave reviews in Los Angeles some two years ago. But when Wolfgang Puck decided to open a second location in the Palazzo in Las Vegas, he tapped local design firm ABA Design Studio. Does anything tie the locations together? “The menu,” says ABA principal Todd-Avery Lenahan. Puck asked for a clean, white envelope, and ABA delivered a strong architectural point of view that is simultaneously unique, contemporary, and far from sterile.

From the owners of TAO Las Vegas, LAVO, a dining-to-nightlife concept, is Latin meaning "to bathe or cleanse"; the AvroKO-designed space derives inspiration from the bathhouses of ancient Mediterranean cultures, while the menu highlights the best of the region's cuisine—from Spain, France, and Italy. Aesthetic highlights include 20-foot foot ceilings of old wood, and a spectacular glass-and-wood-screened bridge, bordered by a carved stone wall. Turkish water basins flank a bridge that leads to the second floor nightclub; the bridge itself becomes a gathering perch from which guests can observe the action below.

SUSHISAMBA Strip and the neighboring SUGARCANE nightclub represent the brand’s newest and largest location–a 14,000-square-foot restaurant/nightclub custom-designed by New York-based ICRAVE to represent the fusion of Japanese and Brazilian cultures. At SUSHISAMBA, you’ll encounter a soaring, 16-foot-high atrium that houses the main restaurant space, and a vibrant, Carnaval-inspired environment. At SUGARCANE, the atmosphere turns sultry thanks to a highly textured, muted palette rich in gold and chocolate-brown.

Finally, your tour is complete with a visit to Dos Caminos Las Vegas, the fourth outpost of the Mexican cuisine mecca and the first outside of New York City. Owned and operated by B.R. Guest, Dos Caminos Las Vegas offers authentic, inventive Mexican dining in a multi-sensory experience. The 17,000-square-foot space owes its appeal to Rockwell Group, which intertwined Mexican culture and legends to create memorable design.

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product workshop: ceramic tile trends—creative aesthetics for healthy hospitality and a healthy bottom line (HD9PW3)

Date: Thursday, May 14
Time: 1:00 pm - 2:00 pm

Description:

sponsored by Tile of Spain

Imagine hospitality environments where material finishes exceed aesthetic demands in chorus with providing optimal patron health, giving new meaning to the term “clean design.” A growing direction in healthy hospitality design employs the versatility and hygienic properties of ceramic tile to create environments as healthful as they are visually stimulating. Learn how, in addition to delivering the high performance and clinical maintenance standards required in four-star kitchens, cutting-edge ceramic tile is expanding beyond its traditional realm into state-of-the-art applications such as corridor wainscoting; restaurant walls; guestroom headboards; feature walls in suites; and art facades in lobbies. Understand how ceramic tile can improve indoor air quality, fire safety, and environmental sustainability and why it reduces maintenance, construction waste, replacement, and refinishing costs. Learn how these benefits can improve both guest health and your bottom line. Take a view of global trends with Patti Fasan, an industry expert with over 25 years’ experience, as she shares a highly visual presentation of the most significant concepts ceramic tile brings to healthy, creative hospitality design.

.1 CEU HSW; 1.0 LU HSW

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global trends report: around the world in 80 projects (HD9T4B)

Date: Thursday, May 14
Time: 2:30 pm - 3:30 pm

Description: Visit over 20 countries in 60 minutes for a colorful and insightful design trends update of global hospitality. Travel with two directors from HBA Los Angeles to view the world’s most interesting trends in hospitality—in recently opened and soon-to-open venues—from existing hotels and resorts to new and exotic locations. They will span the globe, noting new concepts, overarching design ideas, geographical hot spots, and luxury travel trends.

.1 CEU; 1.0 LU

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brand-inspired experiences: are you creating delightful (and profitable) guest experiences or giving customers reason to leave early? (HD9T4A)

Date: Thursday, May 14
Time: 2:30 pm - 3:30 pm

Description: This is no time to pull the covers over your head. Historically, businesses that amplify their branding efforts, particularly during economic downturns, are better positioned to survive the storm and outperform weary competitors when the economy eventually improves. Now is an opportune time for some “brand therapy”–to clarify your brand strategy and explore new ways for your brand to inspire distinctive experiences at every customer touch point. Walker Brands “connects people to places.” Beyond mere branding, company founder Nancy Walker works with clients to articulate and leverage authentic brand stories to create memorable customer experiences, market differentiation, and bottom-line value. She will share her unique approach that focuses on architecture, place design, and other physical manifestations of the brand story line. She will discuss strategies and trends for infusing brand into place–connecting your brand’s story line with your bottom line.

.1 CEU; 1.0 LU

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the SLS launch: brave new world of hospitality design (HD9T5A)

Date: Thursday, May 14
Time: 3:30 pm - 4:30 pm

Description: Talk about a game-changer. Sam Nazarian. Philippe Starck. Theresa Fatino. At work on what’s hot in the hotel market—the SLS launch. Hear from owner and entertainment guru Nazarian, founder and CEO of SBE, on how he has taken a non-traditional approach to the design of his most recent hospitality projects, including hotels, restaurants, and clubs. SBE owns four Los Angeles nightclubs and lounges: Area, S Bar, Hyde, and Foxtail, and has secured partnerships with Philippe Starck and chefs Katsuya Uechi, José Andrés, and Michael Mina on Katsuya, XIV, and The Bazaar by José Andrés at SLS. SBE’s hotels include the Sahara Hotel & Casino, Las Vegas, and the newly launched Starck-designed hotel brand, SLS Hotels. Starck, in a 15-year design partnership with SBE, is redesigning the Ritz Plaza in Miami's South Beach, slated to reopen in 2009, and the Sahara, scheduled for complete redevelopment by 2011. Learn from Nazarian how design is a polar star at SBE and how it is redefining the guest experience.

.1 CEU; 1.0 LU

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site visit: Aliante Casino + Hotel (HD9SV4)

Date: Thursday, May 14
Time: 3:30 pm - 5:30 pm

Description: Opened in November 2008 and nestled in the Aliante master-planned community near the Las Vegas Motor Speedway, the 202-key Aliante Station is designed with a modern vibe and with an emphasis on comfort and convenience for guests and locals alike. Your tour, guided by Station Casinos and Friedmutter Group Las Vegas, which designed the property, includes a look at a guestrooms and suites (as available); casino; six restaurants and food court; pool; meeting, banquet, and convention space; movie theatre; 600-seat entertainment concert venue; and lounge and lobby spaces. Aliante Station includes a mix of Station Casinos’ owned and operated restaurants alongside regional and national brands. The combination is intended to meet the needs of the North Las Vegas community and includes MRKT Sea & Land; Pips Cucina & Wine Bar; Feast Buffet; Camacho’s Cantina; T.G.I. Friday’s®; and multiple options in the food court. Aliante Station marks Station Casinos’ 11th hotel/casino and its 18th property in Southern Nevada. Aliante Station is a 50/50 partnership between subsidiaries of Station Casinos, Inc. and the Greenspun Corporation.

Your tour includes roundtrip motorcoach transportation departing the Sands/Venetian tour bus staging area. (Please note that this tour may exceed the published ending time, depending on traffic.)

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is it true that designers are from Venus and purchasers are from Mars? six words to bring our worlds closer together (HD9ISHP)

Date: Thursday, May 14
Time: 4:30 pm - 5:30 pm

Description: In a sputtering economy, the right working relationships can mark the difference between success and failure. The International Society of Hospitality Purchasers (ISHP) brings together designers and purchasers to help improve communication—and to promote greater success in challenging market conditions. We cannot promise a Vulcan mind-meld, but we can foster collegial relationships and collaborative working partnerships by meeting with and understanding our project team counterparts through an interactive roundtable involving creative wordplay exercises. With just six words, you may change your business forever.

(Please note: this session is not eligible for accreditation.)

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HD / ISHP town hall owners’ roundtable: upside, downside, and in between (HD9F1A)

Date: Friday, May 15
Time: 9:00 am - 10:30 am

Description: You told us to keep this session, and we listened, giving you access to countless industry leaders and decision makers in a single setting. In HD’s most popular format ever—the roundtable—meet face to face with owners, developers, and brand executives for a free-flowing discussion of industry issues, forecasts, ideas, updates, trends, and topics you bring to the table. On the industry’s upside, downside, and in between, roundtable “hosts” talk about their perspectives with attendees—switching tables every 10 to 15 minutes, offering you the opportunity to hear multiple perspectives in one session.

.1 CEU; 1.5 LU

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fire and design for hospitality: the good, the bad, the money (HD9F1B)

Date: Friday, May 15
Time: 9:30 am - 10:30 am

Description:

presented in conjunction with the American Society of Interior Designers (ASID)

Don't leave money on the table. Get paid for your expertise by making sure your client knows that you’ve factored fire safety into your design proposal. When you are involved in a renovation of an existing property, building owners and representatives may make assumptions about fire safety, i.e., that the building already “complies with the building code." However, experienced designers know that building codes are revised every three years, and later building codes may have adopted safety requirements to overcome problems that were ignored in prior editions. New building code requirements are not automatically retroactive, so a hotel built in compliance in the 1960s may still considered safe by local officials, though building codes have been improved drastically since then. No doubt you are up to date on fire safety; now make certain you effectively communicate that value to your clients and the public. With an emphasis on renovations (which make up a significant portion of hospitality industry projects in the U.S.), this session examines the intrinsic value of good design and its role in supporting the components of fire and life safety systems including sprinklers; detection and alarm systems; standpipes; emergency lighting, egress, and exits; materials and their fire resistance and flamespread; pressurization; smoke control systems; extinguishers; and emergency response plans.

.1 CEU HSW; 1.0 CEU HSW

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what you need to know about bath and spa design—and what guests want now (HD9EL2)

Date: Friday, May 15
Time: 9:30 am - 11:30 am

Description:

HD/NEWH extended learning presented in conjunction with NEWH Inc.

[presented in two parts: bath design and spa design]

Armed with photography of case studies from spas and bathrooms around the globe, industry expert Peter Schor and architect Anthony DiGuiseppe dissect what really works in the spa and the bath—and how to design to meet guest expectations and stay ahead of the competition. (They believe we still have a long way to go.) View bathroom and spa projects from New York to Dubai and beyond—what works, what does not work, and how to do better. Delve into specifics regarding space planning, products, materials, technology, water savings, maintenance and operational concerns, and leading-edge trends.

.2 CEU HSW; 2.0 LU HSW

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celebrity restaurateur/designer series: Rich Melman and Dirk Denison in conversation with Michael Adams (HD9F2A)

Date: Friday, May 15
Time: 10:45 am - 11:45 am

Description: As founder and chairman of Lettuce Entertain You Enterprises, industry pioneer Rich Melman has shaped the restaurant business as we know it--dining out as entertainment. His wildly innovative, Chicago-based company began with the local R.J. Grunts, a hip burger joint opened in 1971 with partner Jerry A. Orzoff, and continues with more than 75 restaurants nationwide. Melman will share lessons learned from his life work (including his early days in a family-owned restaurant); on creating partnerships of shared responsibilities and profits; on training, hiring, and keeping 5,000 employees focused on excellence; on design as an integral part of company DNA; and on four decades of trendsetting success. In particular, he and architect Dirk Denison, founder of his namesake Chicago firm, will talk about L20, a recent Melman/Laurent Gras restaurant launch in Chicago that is turning heads for food, wine, and design, and was named Esquire magazine’s Restaurant of the Year in 2008.

.1 CEU; 1.0 LU

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hotel property renovation and re-branding to address current market conditions (HD9F2B)

Date: Friday, May 15
Time: 10:45 am - 11:45 am

Description: In the current economy, where lending is restricted and open space is scarce, some property owners are looking for ways to put a fresh face on existing hotels. Through past rigorous analysis, intense collaboration, and innovative problem solving, a design team from Gensler shares how an interior or exterior revitalization will allow all owners to get the most out of their investments in the hospitality industry. What’s more, upgrading system efficiencies in our given economic state can extend the useful life of aging buildings, as well as provide an opportunity for sustainable practices to be utilized. Gensler will provide insight into cost implications of recovering existing spaces with case studies and insight on designing for maximum efficiencies.

.1 CEU HSW; 1.0 LU HSW

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NCIDQ workshop: hiring a designer? how do you know who’s qualified? are you a designer? learn how to gain a competitive advantage (HD9PW5)

Date: Friday, May 15
Time: 12:00 pm - 1:00 pm

Description:

produced by NCIDQ

The National Council on Interior Design Qualification (NCIDQ) credential is the interior design industry’s “mark of a professional,” signifying an interior designer has met the highest standards for experience and education when it comes to protecting the users of interior spaces. The NCIDQ Certificate is based on established eligibility standards and a rigorous two-day examination covering those aspects of interior design that affect the health, life safety, and welfare of the public. In most U.S. and Canadian jurisdictions where there is licensing, the NCIDQ Certificate is the standard for licensure. If you are in charge of facilities, projects, or working with a design team, learn how this credential can protect your investment by ensuring you have qualified interior designers on a project. If you are practicing interior designer, learn how the NCIDQ Certificate can set you apart in a crowded market and provide a competitive advantage.

.1 CEU; 0.1 LU

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a universal design approach for the hospitality industry (HD9F3A)

Date: Friday, May 15
Time: 1:00 pm - 2:00 pm

Description:

presented in conjunction with the American Society of Interior Designers (ASID)

This session will change your view of universal design forever. Noted speaker and trainer Rosemarie Rossetti understands the hospitality industry from the perspective of someone who uses a wheelchair. Guided by her personal experiences, extensive travels, and keen insight, take a roll with her through sample hospitality facilities to see common problems and challenges that design, layout, and materials present to people with disabilities. Come away with solutions that provide more accessibility, greater independence, and increased safety for guests.

.1 CEU HSW; 1.0 CEU HSW

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BIM and integrated project delivery for hospitality design (HD9F4A)

Date: Friday, May 15
Time: 2:15 pm - 3:15 pm

Description: What does BIM mean to hospitality? BIM, or building information modeling, is a process far beyond adopting new software. It includes spatial relationships, geographic information, and quantities and properties of building components. In this session, by way of case study examples and live demos using BIM software and tools, look at BIM for pre-planning, design development, and FF&E/OS&E tracking. Learn the advantages of emerging project delivery models that encourage collaboration between owner, contractor, and design team.

.1 CEU; 1.0 LU

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the future of design (HD9F4B)

Date: Friday, May 15
Time: 2:15 pm - 3:15 pm

Description:

presented in conjunction with the International Interior Design Association (IIDA)

Great design knows no boundaries, nor do great design professionals. IIDA invites you to hear award-winning designer and creative director D.B. Kim discuss his design visions, inspirations, and design style that have contributed to and influenced the future of design in a new age of worldwide business travel. Overseeing innovative and outstanding design projects while serving as a vice president of design for Starwood Hotels & Resorts, Kim's knowledge and experience will offer meaningful insight to design professionals as they respond to market trends, client needs, and the ever-expanding necessity for design strategy.

.1 CEU HSW; 1.0 LU HSW

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green 101 (HD9EL3)

Date: Saturday, May 16
Time: 9:30 am - 11:30 am

Description:

HD/NEWH extended learning presented in conjunction with NEWH Inc.

As an architect, Eric Corey Freed speaks the language of designers. As an educator, he can explain complex topics with ease. He believes that, inevitably, the term "green architect" will be redundant (as redundant as "structurally sound building," he says). So Freed has devoted his architecture to green design—education, collaboration, and practice. He has helped other firms “green up” their projects, working from four hubs nationwide. An award-winning author, Freed has written Green Building & Remodeling For Dummies, and has more than 15 years of experience in green design and construction. In this session, he will share the basics of green design, and how you can move your firm and your career into the future of sustainable practice.

.2 CEU HSW; 2.0 LU HSW (sustainable design credit)

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the economy is slower—now what? (HD9S1A)

Date: Saturday, May 16
Time: 10:30 am - 11:30 am

Description: In a program customized for Hospitality Design 2009 Exposition + Conference, Venture magazine and Ernst & Young entrepreneur of the year George Hedley, CSP, challenges us not only to survive, but to thrive. The same old business model won’t work. Are you stuck doing things in your standard ways, and don’t know what to do next? Learn how to adjust, and to take advantage of the ever-changing market. Hedley gives us 18 shots to take now. Learn how to identify positive trends—and learn what works, and what does not work any longer. Rework your finances, organizational systems, profit margins, sales and marketing. Refocus your projects and customer targets, and reprioritize your personal life, on your way toward thriving in any economy.

.1 CEU; 1.0 LU

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lighting for hospitality (HD9S2A)

Date: Saturday, May 16
Time: 11:45 am - 12:45 pm

Description: Brightness determines most what we see first, second, third—informing us of the visual priorities of each space. Proper illumination provides comfort and efficiency; a sense of direction; and security in unfamiliar places. Ann Kale aims to embellish and balance the visual experience through the medium of light. She will share her expertise on how light affords a better understanding and appreciation of the built environment. By viewing project case studies in hospitality (such as New York’s Per Se restaurant and Olio Las Vegas) and beyond (Chanel boutiques, for example), learn how light affects hospitality projects, and how it can enhance your projects in myriad ways. Study types of illumination and lamping to comprehend their varied effects on energy efficiency, aesthetics, and a desirable end result.

.1 CEU HSW; 1.0 LU HSW

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