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PDH301 Planning Hospitality Venues of Mexica Cocktail Bar and Restaurant Hubert Assessment 1 Answer

Subject Code and Title
PDH301 Planning and Designing Hospitality Venues
Assessment 1: Feasibility Study Report
1,500 words (+/- 10%)
Learning Outcomes
  1. Identify the stages and key issues in the planning and design process related to hospitality venues
  2. Evaluate the internal and external factors that affect an enterprise’s market position
Identify and assess the key factors of a feasibility study for hospitality venues

Total Marks
100 marks


This assessment is aimed at consolidating knowledge from Modules 1 and 2. It supports students in developing their skills in research and knowledge of hospitality venue planning. Students will apply research to validate a current hospitality venue’s feasibility and determine planning and design outcomes.


Students are required to visit and collect information on two (2) different types of hospitality venues, including restaurants, coffee shops, hotels, nightclubs, and shopping centre food courts. You will then develop a report to assess the feasibility of the two different venue types based on their physical planning and design aspects.

The report will include:

  • A summary review of the venue types selected
  • Details of the selected venues, including:
    • Business name
    • Location
    • Target market
    • Average customer spend
  • Hours of operation vs. peak periods
  • Type of licences required
  • Competitive point of difference
  • Management / employee skill set requirements
  • Visual representation of the venues
  • The impact of design planning on the business It is recommended that you use the following structure:
  • Cover page
  • Executive Summary highlighting the main findings of the report (not included in word count)
  • Table of contents (not included in word count)
  • Introduction that covers the background, aim and scope of the report
  • Statement supporting the implementation of feasibility studies for hospitality venue planning
  • Venue 1:
    • Short introduction to the selected venue, including a summary of its history and a critique of its position in market
    • Body of work – discussion on the venue’s alignment with planning and design paradigms and their impact on the customer service experience
  • Venue 2:
    • Short introduction to the selected venue, including a summary of its history and a critique of its position in market
    • Body of work – discussion on the venue’s alignment with planning and design paradigms and their impact on the customer service experience
  • Conclusion, summarising the main findings within the report
  • Reference list (containing a minimum of 5 academic and 5 non-academic sources, APA referencing style)
  • Appendices


Executive Summary 

The report aims to provide suggestions regarding design planning of two selected venues. Both the venues are located in the proper places of Sydney, and the themes of both the venues are totally different. The report shows how the interior design and internal structure of a venue can be changed as per the concept of the entity. It is important to focus on design planning of the venue to build strong customer management. In the case of the hospitality sector, design planning is very crucial to grab the attention of the customers. 


The main aim of the feasibility report is to assess the design and internal planning of two different venues that are located in Sydney. In the present context, two venues are selected- Mexica Cocktail Bar and Restaurant Hubert for design planning and to provide adequate solutions for better customer management. Two venues that are selected are located in the proper areas of Sydney and known for the elegance of the interior and its services. Along with the details of the venues, several photos of the different places of the venues are collected to show where the change is required regarding design planning. Collected photos are attached in the appendix for better understanding of the design planning of the venues.

Statement supporting the hospitality venue planning and its feasibility study

The feasibility report is important to plan a better design for the selected venues to better customer management and to bring newness in the services. The main aim of the feasibility study is to examine the current position of the business venture and to take adequate planning measures based on the current interior (Chen, 2020). Change in the venue design is very crucial because better planning always ensures better customer management. Feasibility report is necessary because before developing new planning strategies, so it is important to first analyze the current position and interior of the venue and how it affects customer management (Gramann, 2011). The feasibility report will provide new opportunities, new alternatives and will bring more success in the entity. The feasibility report will help to design long-term planning metrics for the selected venue to provide a better advancement in the case of customers' management and attraction of the venue.  

New plan regarding the venue involves risk factors regarding the acceptance of the target market. Hence, it is important to include the geographic, behavioural, psychographic and economical characteristics of the target group. 

Venue 1:  Mexica Cocktail Bar

Venue details

Mexica Cocktail bar is located in the middle of the Sydney Olympic Park, and it is a small bar, which provides a huge alcohol range that includes international beers, sangria, Mexican beers, and wine. The bar is also known for its famous wall that includes tequila. The speciality of Mexica Cocktail Bar is its Mexican delights that are served with drinks like nachos, tacos and burritos. All of the materials for the dishes are freshly sourced from the local market named Flemington markets (Bar, 2020). Mexica provides only fresh foods and meals and the foods they made while they are ordered. Apart from the especially in foods and drinks, the bar is also known for booking the hall for private parties, functions, special events and birthday parties. It serves from Wednesday to Saturday and the opening time started from 4 pm. The seating capacity of Mexica is 85 people, and the business is run under the small bar license due to which under 18 people are not allowed in the inner place as well as the outside of the bar where alcohol is served.  

It provides the facilities of outdoor seating, licensed liquor products, dines in and takeaway services. The target market of the entity includes especially the employed persons or friends group who came to the bar after work or to enjoy some leisure time. This is not a full type of family restaurant, and the people who are under 18 are not allowed in this bar not even in the outer place of the bar.  

Visual presentation and the impact of design planning

In the time of design planning, it is important to analyze the interior of the venue as well as to customer satisfaction with the concept of interior and the services of the bar. In this context, the visual presentation of the bar is involved that shows the inner seating place, outer place of the bar (Appendix 3+1). Along with that, some review of the customers is also included to take according to measures what should be a change in case of interiors and concept of the design planning for the bar. The outer looks or the seating is very casual, and there is not such newness involves that can enhance the concept of the bar. The outer space of the bar should be more attractive that can attract the people with the pivotal theme of the bar. The bar is known for its various types of drinks and Mexican delights. Hence, it is important to show the Mexican cultural touch through the outer design of the bar. In the wall of the outer space, severe Mexican arts can be portrayed that will show the Mexican influenced set-up in the outside of the bar. As there is a gathering of people at the outer space of the bar, so it is important to maintain minute detail in the outer space ("Design Tips For Planning A Commercial Bar Layout", 2020).  The table set-up in the outside of the bar should be different as it is in the present; the set-up bar type set-up will make the people feel they are sitting in an open-space bar.  

The inner seating space should be well-furnished. The entrance of a bar is the first impression that is created while the customers enter into the bar. The entrance shows how the entity welcomes its customers. At the entrance, there should be some artwork that is influenced by Mexican culture and some lighting should be there to enhance the grace of the entrance at night ("The Psychology of Restaurant Interior Design Part 5: Architecture | Fohlio", 2020). The kitchen should be located very strategically to maintain limited distance from the bar. Most of the people come to the bar order food and drinks at a time, so it is important to serve the ordered food and drink at the same time, so the kitchen location is important. The interior of the inner seating space is very normal and looks like simple restaurant type style (Appendix 1). Hence, it is important to put some Mexican-influenced artwork on the walls to enhance the visibility of what the bar is serving. 

Venue 2: Restaurant Hubert

Venue details

The Restaurant Hubert is located in downtown Sydney, Basement 15 Bligh Street that is known as the heart of downtown Sydney. Its belief system of the Hubert shows that a fine restaurant is much more than only serve good food; it means good conversation, service and food quality and ambience. The space of Hubert is Champagne abundant, warm and lighting is soft. The restaurant provides event options and a huge range of private dining. The restaurant is open from Monday to Saturday from 4 pm to late night. All the dining time is reserved for 2 hours, and live jazz is available for only Monday to Thursday. The menu of the restaurant changes as per the season and availability of the products ("Restaurant Hubert - French Cuisine & Live Jazz - Sydney CBD", 2020)

Restaurant Hubert mainly targets groups of people like family groups, couples and group of friend. It is the best place to spend quality time with family members and friends circles. It is also a good place to enjoy the family classic get together, with the added enjoyment of live jazz. The interior of the restaurant is warm and soft-lighted.  

Visual presentation and the impact of design planning

The upside-space of the restaurant does not have more space, so the seating capacity should be on one side, and the wall on the back of the seating portion can be decorated as the picture below (appendix 7). 

Picture 1: Visual representation of the back sidewall of the space upstairs 

The dining hall and private dining space required some interior changes like the ceiling of the room should be designed with polished wooden structures holding lights in it. The lights should be soft in colour because the overall theme of the restaurant is based on dining ("How An Online Ordering System Can Multiply Restaurant Sales In Saudi Arabia | The Restaurant Times", 2020). The hall room of Restaurant Hubert is huge, and there are several areas which can be changed to give a totally new look to the open-space hall room (appendix 6). The picture of the hall room illustrates that the walls of the hall room are vacant that can be decorated to attract the attention of the customers ("Restaurant Floor Plans: How to Build One (With Examples)", 2020). The ceiling and walls of the hall room can be designed with wooden structures with a metallic finish that will grab the attention of the customers.  


Design planning is a crucial part of every entity, especially the hospitality sector, because here interior matters along with the product and services served. In the present report, the design planning of the two entities is decided based on the concept of the venue and its target customers.  

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