The course was designed to investigate the new dynamics of design and communication that influence consumer choice using a method capable of governing the different phases of the design to identify innovative concepts in line with international trends. Indications from a continuously expanding and evolving market will be explored along with the most effective and meaningful accomplishments. The course guarantees the quality of training through a theoretical and practical approach continuously updated and immediately applicable in the profession.
Finalité
The learning objectives of the course are:
- Understanding and managing the problems of design of a location dedicated to leisure and food retail, considering space, equipment and furniture in a context where the customer is always more attentive, prepared and demanding.
- Managing the design process from the definition of the brief to the development of the concept to the evaluation of the costs and the identification of the break even point.
- Identifying the dynamics that govern the relationship between customer and designer and the drivers for creating a "high performance" structure
The course lasts 15 days, for eight hours a day. Evening tours complete the learning path, guided by the teachers in restaurants and food retail, innovative spaces and clubs in Milan, to deepen directly the characteristics, functions, design solutions and the ongoing transformations.
- Classe internationale
