Design of hotel and restaurant complexes under the conditions of the COVID-19 pandemic

Abstract

The purpose of the article is to study and analyze innovative solutions in the design of hotel and restaurant facilities in a pandemic, in accordance with their aesthetic, socio-cultural and utilitarian functions, in compliance with all quarantine requirements in the hotel and restaurant business. The methodology is based on the leading general scientific principles: systematics, development, and determinism. The systematic approach involves the study of structures: project decision-making in the hotel and restaurant business during the quarantine period as a complex object, analysis of all components of the project, their relationship in content, structure, form of expression, expressiveness. Scientific novelty. The study considers and analyzes the spatial solution of hotel and restaurant facilities, in accordance with the models of their presentation and design concepts and modern regulatory requirements, taking into account current trends and prospects for the development of institutions. Conclusions. The catering industry was one of the first to experience the effects and significant decline in profits from the COVID-19 pandemic. Since March 2020, most institutions have been forced to close. Innovative technologies, high-tech devices, devices, gadgets, devices, etc. were used to continue the activity, which enabled institutions to serve and interest customers. Design and innovative solutions for the design and engineering of hotel and restaurant facilities in a pandemic to overcome the crisis in our country and abroad are analyzed. The article considers ways to improve institutions in the event of a pandemic. The article investigates creative design solutions in the design of hotel and restaurant businesses.

Keywords: hotel and restaurant economy, public catering establishment, design, innovations, technologies.