Master in Interior Design of Hotels, Bars and Restaurants
Master’s Degree in Interior Design of Hotels, Bars and Restaurants, degree awarded by Pompeu Fabra University (UPF) and ELISAVA Barcelona School of Design and Engineering.
Two editions per year starting in September and February. Monday, Tuesday and Thursday from 5 p.m. to 9.15 p.m.
Year 2018-19: 9,400€ (plus 500€ registration fee)
Year 2019-2020: 10,000 € (plus 400 € in concept of registration fee)
• University degree or university graduate degree.
• Professionals with experience in the fields related to the master.
• Basic training in 3D and interior design softwares.
• High level of Spanish and English.
• Academic and professional resume.
• Motivation letter.
How can we create spaces that respond to the needs of the current tourism sector? How do we provide functional and emotional value to the reception spaces?
The reality of what we know as hotels, bars and restaurants has been transformed exponentially during the last years and it is in permanent expansion. It is a booming sector, whose business activities demand great creativity and extensive knowledge of the specific circumstances that concur in it. That is why the Master's Degree in Interior Design for Hotels, Bars and Restaurants, professionally qualifies the students to act and create within the field of hospitality and catering.
The role of the interior designer is today a key role with regard to the traditional concept of reception, accommodation and assistance that involves activities always based on proximity and customer service. That joins the need to grant new functional and emotional values to spaces, in response to the new behaviours and desires of a society in continuous transformation and to which, without doubt, the promoter wants to respond.
The designer has to assist the large number of factors that intervene in the decision making prior to the project for this type of business: the general context in which the activity of the users is located -work, leisure or holidays-; the economic status of the client -from luxury to low cost-; the behavioural model -from socialization to intimacy-, which can lead to highly shared or highly private spaces; location, and social and geographic areas.
Thus, in this course the student will learn to engage in complex 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 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.
The master's degree is made up of two postgraduate courses and allows to get an overview of the combination of realities in the sector. On the one hand, the reality of temporary accommodation dedicated to the reception of travellers and, on the other, the reality of the gastronomy with a wide casuistry ranging from avant-garde cuisine, to traditional cuisine and fast food, or from pop-up bars to the tapas and cocktail bars.
To train professionals of Interior Design in relation to the growing hospitality industry. This sector includes the services offered within the companies dedicated to accommodation, food and drink to users in exchange for a fixed price. It is, therefore, a specialized course in which it is intended to address in depth the special casuistry of this dynamic sector.
Achieve a designer training that includes the perspective of the hotel sector, as well as bars and restaurants, which are often represented by creative actors such as the hotel manager, the chef or the bartender, with whom you must interact to respond to their view.
Know in depth the casuistry of the sector in all its modalities: thematic or traditional hotels, hostels, lodges, restaurants for avant-garde cuisine, fast-food, canteens, tapas bars, music bars, etc.
Provide the student the necessary tools to make innovative proposals that treasure potential of success from the exhaustive knowledge of the conditioning factors that intervene in the sector, especially in the new behaviours, attitudes and wishes of the user.
Prepare the student to give comprehensive solutions that include all the areas that intervene in these places, both those of representation (spaces for users), and those of service (production, administration, maintenance, etc.).
Assimilate a transversal attitude towards design, incorporating the wide range of disciplines that intervene in the definition of these interiors, from lighting to furnishing equipment and other functional objects located in the space, and to the fabrics and applied graphics.
Learn about all the phases of work and achievement of a professional project within the scope of the programme.
Acquire a complete preparation that allows facing the projects with solvency both from the aesthetic and technical point of view.
Within the academic environment, take advantage to enhance the rigor and, at the same time, the experimentation. Master the ad hoc terminology. Open avenues for innovation and research, recording and analysing models.
- Ability to generate innovative and creative proposals within the scope of the programme.
- Analysing skills in order to do documentary research on the specific field of this study program.
- Understanding of the business casuistry of the sector at the present time.
- Ability to assess a professional order of the sector in any of its typologies and recognize the real needs of the client.
- Command of the entire creative process from the conceptualization to the execution of the project and its perceptive maintenance.
- Resolve the integration of all the technical facilities and equipment that converge in the project.
- Control of the various disciplines involved, such as furniture, applied graphics, lighting, etc.
- Good resolution in the public expression of ideas and own projects.
- Knowledge of the work and execution phases of a professional project in the corporate interior design field.
- Command of the relationship with the agents involved in the project.
- Aptitude for teamwork.
Management and teaching staff