The document describes the development of an original concept for a carnival-themed restaurant located within a Ferris wheel. Key details include: - The restaurant concept involves upgrading the existing Luna Park Ferris wheel in Sydney to accommodate private dining carriages. - Guests would be immersed in the carnival theme from the tent entrance through food, employees dressed as performers, and views from the rotating carriages. - Challenges around maintaining energy, restroom access, and payment methods were addressed by locating it in Luna Park and allowing guests to pay in advance or use an on-site tab. - Brainstorming and creative techniques were used to develop the innovative concept.

1. 1
The Concept:
3. Demonstrate an original creative concept for a hospitality
theme and/or creative/unusual location.
I have decided that for this assignment I will develop an
original creative concept for a hospitality theme (i.e. a
restaurant theme) and/or creative/unusual location (i.e. the
restaurant location). I have decided to develop a themed
restaurant as I believe that the establishment of a cohesive
theme is the first step in creating an experiential experience for
the guest/consumer. Williams (2006) suggests that when
developing themes within a restaurant, one must establish a set
of images and meanings for that experience. For example,
restaurant chains such as the Hard Rock Café have well defined

2. and consistent themes which are present in operations,
marketing communications, materials and employees. When
developing my original creative concept I will be sure to
present a consistent them and aspects of these themes will be
discussed later in the presentation.
2
Step right up and join in the fun…
This carnival delight will be the best one!
With jugglers, magicians, face painting and more,
Corn dogs, jam doughnuts and treats galore!
A culinary experience like this you’ve never seen before,
So come right in and get ready to explore…
With the recent excitement and hype of the Royal Adelaide
Show I have decided to give my restaurant a carnival theme
which can easily and consistently be presented in all aspects of
the concept (i.e. menu, restaurant layout, building design,
interior design, advertisement, employees etc.) in a fun and
creative manner.
The description of the concept will be discussed in the
proceeding slides.
3

3. Employees will act as performers, each having their own
character to play within the experience
Guests can enjoy their favourite carnival treats such as popcorn,
dag-wood dogs and cotton candy
Guests can marvel at acts and performances as they await to
board their carriage
The ‘Ferris Wheel Restaurant’ will be located within Luna Park,
replacing the existing restaurant.
The concept will involve the development of a Carnival themed
restaurant which will be located within Luna Park, Sydney. It is
intended that the original Luna Park Ferris Wheel will be
upgraded to a new and improved Ferris Wheel which
accommodates for a dining experience within each of the wheels
carriages. Whilst the Ferris Wheel will form the basis of the
restaurant itself, upon arrival guests will need to confirm their
bookings with the ‘front of house’ staff. This area will be
located in a circus tent situated next to the Ferris Wheel.
The ‘Carnival’ theme will form the underlying concept for
which everything within the restaurant is staged for a particular
purpose; that is to create a coherent and memorable experience
for the guest (Gilmore & Pine, 2002). As soon as guests enter
the vicinity of the restaurant all five senses will be engaged in
the carnival experience. As they enter through the doors of the

4. red and yellow tent they will be greeted by loud carnival themes
and an array of lights and colour. Sounds of laughter and
shrieks of excitement will fill the room as carnival clowns,
magicians, ringmasters and gypsies welcome the guests to
confirm their bookings. As guests wait for their carriage to
come around they can enjoy a deliciously fruity cocktail or
mocktail at the bar or view one of the many free performances
being previewed at the main arena. Bookings will have to be
made in advanced to dine within the carriage as each carriage
will depart at a particular time.
As part of this experience guests will be able to enjoy a mouth
watering menu, offering all of your favourite carnival treats
from cheesy curly fries and pretzels for starters to dagwood
dogs, potato jackets, corn on the cob and the original carny
burger for mains. The sweet-tooth has not been forgotten either
with cotton candy, toffee apples, jam doughnuts, chocolate
waffles and caramel popcorn on offer for a sweet treat. All of
your favourite sodas as well as a variety of fruity fun cocktails
(alcoholic and non-alcoholic) will be available for you
enjoyment, just to add the cherry on top of you carnival
culinary experience!
4
This is an image of the London Eye. The Ferris Wheel that will
form my restaurant will resemble the London Eye in Size and
holding capacity. My Ferris Wheel will however be more
colourful to reflect the carnival theme.
This is an image of one of the capsules on the London Eye.
This would be a good sized carriage for my Ferris Wheel as it

5. is a comfortable size for dining.
What I imagine the ‘front of house’ to look like from the
outside. Guests will confirm their bookings here with the staff
and enjoy a refreshment and performance as they await their
carriage for dining.
The restaurant will not be like any other restaurant in terms of
presentation as the restaurant itself will be a Ferris Wheel. Each
private carriage will include a dining table and chairs which
will comfortably hold up to bookings of six. Guests will have
the opportunity to take in the menu as they go around the Ferris
Wheel, taking in views from the surrounding location of the
beautiful Sydney Harbour. Every time the carriage reaches the
bottom guests can order and be served drinks and food or even
get on and off of the Ferris Wheel to use the restrooms. As the
Ferris Wheel takes off again guests will be left alone to take in
the views or to enjoy a romantic interlude in the sky.
5
Layout/Format of the Restaurant
The Style of Service
Presentation of the menu
Atmosphere of the Restaurant
Food available on the menu
An image of Sydney Harbour showing some of the views able to
be seen from the restaurant
Games

6. Rides
Feasting
Overall Excitement
This concept will be fun and interesting simply due to the
nature and vibe of the theme. Staff will act as performers
throughout the whole dining experience and the presentation,
service and even naming of dishes will reflect the true carnival
experience. Carnivals have forever been associated with games,
rides, shows, feasting and overall excitement and this
experience will offer just that, combined with some of the best
views Australia has to offer!
The format of the restaurant (The Ferris Wheel) is quite an
original concept as it moves away from the traditional form that
many restaurants take. The layout of the restaurant (front of
house and dining area located in separate venues) is also quite
novel. Just as dining booths offer a sense of privacy within a
busy restaurant, the private carriages allow guests to enjoy their
dining experience in the close company of friends and family,
whilst taking in the views of the Harbour surrounding them. I
believe that the format and layout of the restaurant will enhance
the overall experience for the guest. The menu offered to guests
is also quite creative, offering many carnival delights which are
revealed over the service of a three course meal. Guests will
pay for and choose their selected menu package before entering
the Ferris Wheel to dine and each course will be served to them
as the Ferris Wheel reaches the base each time. The overall
atmosphere of the restaurant is also quite original. In what
dining experience have you ever been able to experience
breathtaking views of some of Australia’s most iconic
landmarks within the privacy, comfort and company of your
own friends and family.
6

7. This is where the original Ferris Wheel is located within Luna
Park. The development of the new Ferris Wheel will be kept
within this vicinity.
‘The Deck’ will also be reopened as the ‘front of house’ for the
___
The restaurant will be located at the front of Sydney’s Luna
Park. I have decided to incorporate the restaurant within the
park as I felt the atmosphere of Luna Park would set a great
context for the restaurant theme. Luna Park also already attracts
many tourists and locals alike who are looking to enjoy the
carnival experience, therefore is an ideal spot for the
development of the restaurant. As Walker (2008) suggests, the
ideal location for a restaurant depends on the kind of restaurant
it is and the clientele to which it appeals.
Walker (2008) identifies a number of criteria one must consider
when deciding upon the location of their restaurant. These
include; The demographics of the area (i.e. the age, occupation,
religion, nationality, race, family size, average income). With
it’s many sights and attractions Sydney Harbour generates a
large amount of international, national and local tourism. A
location for the restaurant such as Luna Park is likely to attract
young families and tourists who are willing to spend and
indulge in new experiences. Another criteria one must consider
is whether the location has visibility and accessibility from a
major highway. Luna Park is Visible and Accessible from
Bradfield Highway which begins in the Sydney CBD, crosses
the Sydney Harbour Bridge and ends at the Warringah Freeway
in North Sydney. As Sydney Harbour attracts many visitors
there will be a number of potential customers passing by the
restaurant throughout the day. Entrance into Luna Park is free,

8. this ensures that potential customers will not be deterred from
the paying an entrance fee to dine at the restaurant. Sydney
Harbour also offers desirability of surroundings as customers
also have the opportunity to take a ferry ride or cruise around
the Harbor, climb the Sydney Harbor Bridge or visit the Sydney
Opera House.
7
Young families, especially those on vacation
Couples looking for a fun yet romantic and intimate dining
experience
Groups of friends i.e. Teenagers
This is an image of a couples wedding that was held within the
London Eye. For an additional charge guests can purchase
photographs of themselves overlooking the views of Sydney
Harbour
After the meal is complete guests can choose to view a
performance or an act for an additional charge within the front
of house arena
The concept is targeted at young families, especially those on
vacation due to the nature of the attractions surrounding the
location. The concept may also be appealing to groups of
friends such as teenagers who are looking for an exciting and

9. unusual dining experience after a fun filled day at Luna Park.
The romantic vibe that is felt at night time when the Ferris
Wheel overlooks a lit up Sydney Harbour also attracts young
couples who are looking for a fun yet romantic and intimate
dining experience. However, the novel experience of dining
within a Ferris Wheel, coupled with the breathtaking views that
the Harbour has to offer this concept is sure to attract any
visitor or tourist.
Creating what Gilmore and Pine suggests as a ‘place within a
place’ or essentially an additional experience within the
experience can help to generate additional economic value
within that operation (Gilmore and Pine, 2002). Within the
concept, extra activities will be available to guests, enhancing
their overall experience. For example, guests may choose to
purchase a photograph of themselves in the Ferris Wheel with
sky views surrounding them as a souvenir of their experience.
After their meal is finished guests may also choose to view a
performance or act for an additional charge within the front of
house arena. It is this layering of activities that helps make the
experience truly memorable for the guest.
8
CHALLENGE: The assumption is that a ‘Carnival Themed’
restaurant would always be bustling with a massive energy and
drive to it. How to make that happen would be a challenge in
itself.
CHALLENGE: How would facilities such as restrooms be made
of use to guests on a Ferris Wheel restaurant?
CHALLENGE: If guests had to pay for each course of their

10. meal as the Ferris Wheel reached the base this would surely
remind them of the economic relationship between the guest
and the host, detracting from the overall experience. How can
this be eliminated?
Whilst undertaking this concept development I made use of the
Unearthing Ideas Facebook page to receive peer feedback about
my concept. Three possible challenging aspects of the concept
were suggested to me when discussing ideas:
CHALLENGE: The assumption is that a ‘Carnival Themed’
restaurant would always be bustling with a massive energy and
drive to it. How to make that happen would be a challenge in
itself.
SOLUTION: The restaurant is to be placed within a location
that already exerts this energy and drive. That location being
within Luna Park, Sydney. All aspects of the restaurant will
also be kept coherent with the theme, setting an overall
atmosphere for the experience.
CHALLENGE: How would facilities such as restrooms be made
of use to customers on a Ferris Wheel restaurant?
SOLUTION: As the Ferris Wheel reaches the base each time
guests will have the opportunity to hop on and off to make use
of restrooms and other facilities located within the front of
house arena.
CHALLENGE: If guests had to pay for each course of their
meal as the Ferris Wheel reached the base this would surely
remind them of the economic relationship between the guest
and the host, detracting from the overall experience. How can
this be eliminated?
SOLUTION: Guests will have to option to pay for and order
their meals prior to getting on the Ferris Wheel or create a tab
account with staff at the front of house arena in which the

11. financial elements are dealt with after the experience. Guests
are more likely to engage in additional activities within the
experience if they are not always reminded of the economic
costs.
9
The Process:
The generation of the new original idea using the creative idea
generation methods.
The following slides will detail the generation methods I used
to brainstorm ideas for and create the original idea.
10
To generate some possible direction for my concept (creative
hospitality theme and/or location) I did an initial brainstorm of
‘Ideas for Restaurant Themes’. Within the brainstorm I explored
‘current events’, ‘popular cuisines’, ‘current trends in dining’
and ‘features of a restaurant’ to help me develop some ideas.
The aim of this was to see what was already out there and then
use a range of creative idea generation methods to develop a
range of innovative and fun concepts/ideas.
11

12. After completing an initial brainstorm I used the ‘SCAMPER’
ideas generation tool to help me generate new and different
ideas. Substituting, Combining, Adapting, Modifying,
Minifying, Magnifying, Eliminating, Rearranging and Putting
ideas to other uses helped me to stimulate new ways of thinking
creatively about the development of my concept.
12
14
BIBLIOGRAPHY
Williams, A. (2006). ‘Tourism and hospitality marketing:
fantasy, feeling and fun’ International Journal of Contemporary

13. Hospitality Management, Vol. 18, Issue No. 6, pp. 482-495
Gilmore, J. & Pine, J. (2002) ‘Differentiating Hospitality
Operations via Experiences: Why Selling Services is not
Enough’, Cornell Hotel and Restaurant Administration
Quarterly, Vol.43, Issue No.3 , pp.87-96
CreatingMinds.org. (2010) ‘SCAMPER’, Viewed Online: 10th
September, 2012
<http://creatingminds.org/tools/scamper.htm>
Images sourced from:
Google. (2012) ‘Google Images’, Viewed Online: 18th
September, 2012 – 8th October, 2012
<http://www.google.com.au/imghp?hl=en&tab=wi>
15
Ideas for Mj
Restaurant Mj
Themes Mj
POPULAR CUISINES Mj
FEATURES OF A RESTAURANT Mj
CURRENT EVENTS Mj
CURRENT TRENDS IN DINING Mj
Dessert Mj
Tapas Mj
American Mj
Indian Mj
Shared Dining Mj
Quick Dining/Fast Food Mj
Pop-up Restaurants Mj
Buffet Mj

14. Set Menu Mj
Breakfast/Brunch Mj
Steak Houses Mj
Coffee Lounges Mj
Burger Bars Mj
A'la Carte Mj
Finger Food Mj
2012 London Olympics Mj
2012 London MjParalympics Mj
Royal Adelaide Show Mj
AFL Mj/ MjSANFL Mj Football Finals Mj
City-to-Bay Fun Run Mj
OzAsia Mj Festival Mj
Corporate Cup Fun Run Mj
Menu Mj
Dining Room/Seating Mj
Kitchen Mj
Cash Register Mj
Bar Mj
Cash Register Mj
High Tea Mj
Cafes Mj
Ideas for Mj
Restaurant Mj
Themes Mj
SUBSTITUTE Mj
What can you Mj
substitute/use instead? Mj
Formal seating i.e. Tables and Chairs for arena seating or
'picnic' style seating Mj
whilst watching an act i.e. magic show, juggling act, trapeze or
acrobat show Mj
Hosts and Waiting Staff for carnival performers Mji.e Mj the
ringmaster, Mj
the bearded lady, a clown etc. Mj
SUBSTITUTE Mj

15. What can you Mj
substitute/use instead? Mj
COMBINE Mj
What can you combine or Mj
bring together somehow? Mj
Presentation of food with a performance Mj
Menu presentation with a performance Mj
Front of house and back of house Mj
i.e. Kitchen as part of the arena Mj
Guests within the performances Mj
COMBINE Mj
What can you combine or Mj
bring together somehow? Mj
ADAPT Mj
What can you adapt Mj
for use as a solution? Mj
Menu/Food ideas from the Royal Adelaide Show Mj
Circus tent as structure for restaurant Mj
Popular Acts and Performances at circus's Mj
Popular sideshow/carnival games for guest entertainment Mj
A Casual dining restaurant design i.e. bar, decorations based on
theme, Mj
seating arrangements for couples, small groups, larger groups
Mj
ADAPT Mj
What can you adapt Mj
for use as a solution? Mj
MODIFY Mj
Can you change the Mj
item in some way? Mj
COLOUR/SOUND/SMELL - Mj
Bright and colourful, Mjthemed Mj with carnival/circus
music, Mj
smells of food (i.e. deep fried foods, Mjlollies Mj and
candy) Mj
atmospheric smells (i.e. farm animals, fresh cut grass) Mj

16. EXPERIENCE - Mj
Tickets to eat at the restaurant may need to be Mj
purchased and paid for ahead of time Mj
SETTING/SHAPE - Mj
Just as circus's and carnivals travel the restaurant could Mj
be a 'pop up' restaurant that only stays at one location Mj
for a certain period of time Mj
FORM- Mj
Restaurant setting could be inside Mj
a circus tent instead of a fixed building Mj
MODIFY Mj
Can you change the Mj
item in some way? Mj
MAGNIFY Mj
What can Mj
you add? Mj
Take home memorabilia of the experience Mj
i.e. photos, t-shirts, key chains etc. Mj
Interactive experiences i.e. Mj
performers interact with guests as they consume Mj
Performances/acts/shows Mj
MAGNIFY Mj
What can Mj
you add? Mj
MINIFY Mj
What can you Mj
remove? Mj
Negative cues (i.e. cast members are always in character) Mj
Economic relationship Mj
(i.e. financial aspects paid for before experience) Mj
Consumer costs Mj
(i.e. include package deals for customers to purchase) Mj
Commodity (i.e. always having new shows, different menu
options, Mj
travelling so clients don't get 'bored' of idea) Mj
MINIFY Mj

17. What can you Mj
remove? Mj
PUT TO OTHER USES Mj
How can you put the thing Mj
to different or other uses? Mj
Make use of social media such as Mjblogs Mj and twitter for
consumers Mj
to follow movement of restaurant and make online reservations
Mj
Arenas used as seating for guests Mj
Waiting staff used as performers Mj
PUT TO OTHER USES Mj
How can you put the thing Mj
to different or other uses? Mj
ELIMINATE Mj
What can you Mj
eliminate? Mj
Rent/Lease prices on buildings by Mj
establishing a pop-up restaurant Mj
Formal cutlery by offering finger food or plastic cutlery Mj
Menu by having a set package for Mj
guests to chose from Mj
ELIMINATE Mj
What can you Mj
eliminate? Mj
REARRANGE Mj
What can be Mj
rearranged in Mj
some way? Mj
Layout of the restaurant Mj
The sequence in which food is served (i.e. entrees, mains and
deserts/sweets Mj
can all be served at once or as the guest requests) Mj
REARRANGE Mj
What can be Mj
rearranged in Mj

18. some way? Mj
Original creative concept
for dining service
Revolutionary dining experience to hit YOUR senses
Name:
Student ID: 11004205-
Course: Tour 2005
Managing the Hospitality Experience
Original creative concept for dining experience/s – e.g. Service
delivery, menu, preparation, presentation etc.
REVOLUTIONARY DINING EXPERIENCE TO HIT YOUR
SENSES
By Shannon Lee Shirlock
110042059
Managing the hospitality experience (External)
TOUR 2005
1
Description of the concept
Creative, original and exciting dining experience that will
satisfy all dining wants and needs.
Suited to ‘upper class’ restaurants/ hotels.

19. Innovative and scientific approach to service delivery.
Targeted to people that want the guess work taken out of their
dining experience, want personalised service/ experience and do
not want disruptions from other tables.
The concept is new and exciting that will give a satisfying
dining experience without the worry. Generally when going out
to a restaurant the common feelings are: ‘where is my food?, I
need my drink refilled, I want the check now, the children are
bored, the music is too loud/ soft, the other patrons are too loud
I cannot hear you, where is the menu?..’ And the list goes on.
This concept takes the guess work, out of dining out as you can
rest assured that all your needs will be addressed.
This concept is an original approach to innovative service
delivery, that takes the guess work out of dining out. Individual
wants and needs are taken care of to the highest standard
through innovative and scientific use of sensors within tables
and chairs. These sensors ensure personalised service and
experience, and your table area is sound proof.
The next slides will tell you more in depth about the actual
concept and briefly on design.
2
Description of the concept
Table and chairs in the restaurant equipped with sensors to
ensure all your feelings, wants and needs are addressed by the
attendants.
Fill out personal survey online when making a reservation.

20. Quality of service delivery is monitored through the sensors in
the table and reported to the kitchen, waiting staff and
reception.
Personalised entertainment for each table, ‘sound proof zone’
around your table.
Firstly, the concept is within restaurants that attract ‘upper
class’ patrons (expensive hotels) where you are required to book
online and fill in a survey. This survey ensures each ‘personal
dining zone’ has updated to personal music tastes, children’s
favourite TV shows and other personal requirements and the
dynamics of your table (number of people, children attending or
just adults, if it is a special celebration or just dinner out etc.).
Every table is equipped with sensors that know when your meal
is served, if you are waiting or how long from arrival to
departure, if drinks need refilling, and if the members of the
table are starting to get distressed.
The sensors can:
Read heart rates and knows the weight of the food once ordered
Can tell when the weight has dropped (e.g. When you have
started to eat your meal or when you have dropped cutlery).
According to the weight of the table, waiters can tell when the
plates/ glasses etc. are ready to be collected as the meal has
been completed.
The sensors know where the children are situated (if any) and
when they begin to get agitated a screen pops up and head
phones, and they can watch their personalised TV according to
the survey.
Staff are notified with a buzzer when a table requires
assistance- whether they need a drink top up, if their food has

21. taken longer than expected, cleaning required or items replaced
etc. This ensures service quality and that the table will never
not have the choice of more food or drinks, with assistance
always at hand.
The timer starts within the table once the patrons have initially
sat down, the staff then know to begin protocol and get the
menus and offer drinks within the accepted time period.
Once ordered the meal clock begins and the meals must be out
within the accepted time frame. If items are not out on time or
drinks are not reoffered when finished, the staff are informed
and they must offer assistance immediately and incentives for
the patrons to keep them happy.
The survey asks questions regarding:
The type of music people on the table enjoys- once seated the
music will begin to play in the ‘sound proof zone’.
Sound proof zones:
The music for each table is ONLY heard when sitting down at
the table, which ensures other tables are not disturbed and
continue listening to their music.
Whether you like your music soft of loud, the other tables do
not hear, tables can also speak as loud or soft as they want and
no other tables will be disrupted.
The ‘sound proof zone’ is not visible and you can not touch it,
which makes it even more mysterious and exciting.
3
Illustrative explanation
(A)

22. (B)
(C)
(D)
(E)
(F)
This is an illustrative explanation of the concept and how
service is delivered.
This will be explained using the arrows and the letter on each.
The arrow is pointing to the picture in which it links to.
When the table is empty, waiting staff are notified to set up the
table for the incoming guests- according to their personal
requirements, wants and needs. When the table is empty from
patrons finished dining, waiting staff are notified to begin
cleaning and resetting the table. This is all known as soon as
their is not weight on the chairs (people sitting down),
information available through the sensors.
When a meal is ordered the timer is set off and continues to
count until the weight of the desired meal is present on the
table. The meals are specific weights and the waiters know who
the meal belongs too and whether it is delivered to the right
person according to the weight.
The table senses when drinks are full and when they are empty.
It also gages how fast the person is drinking and what type of
drink. When the weight returns to 0 (drink is empty)
immediately staff are notified to offer another drink.
The sensors help waiters to know if the person is agitated so
waiters can amend the problem. A person may be agitated
because they do not have their meal yet or restless/ bored of
their music choice.

23. The kitchen is notified is a persons distress is sensed when
eating the meal, whether too much hot, allergies etc. and waiters
will be sent out to ask if they can be of assistance in hope the
person brings up their problem to be fixed.
When a persons chair senses they are moving too much (could
be agitated, unhappy, stressed) a waiter is notified to ask if they
are happy with music/ want children’s entertainment etc. If a
child’s chair is moving in distress, small TV screens appear
with in built earphones to keep them happy- and in turn keep
the parents happy.
4
Description of the process
Think, think and think some more
Seek inspiration
Record all ideas
Map ideas
Illustrate concept explanation
Uncover any issues that may arise
Consultation
Present concept
This slide is describing the process in which my creative
concept developed from start to finish.
- It was challenging to come up with a concept that did not
include aspects from products and ideas that are already
established. Every idea I came up with prior, were all derived
from an IPad or tablet, which made it clear to me that I had to
think outside the box, and find some inspiration.

24. -I decided to seek inspiration from others. I had a basic idea in
my head but needed to take it that step further with help from a
family member, who gave a fresh perspective, which allowed
me to think more depth.
-While thinking or reflecting with others, I made sure that all
ideas were recorded so I did not forget any details.
I designed a mind map to put all my ideas together, ensuring
they fit into the assignment criteria. This process helped
develop the concept further and allowed practical thinking.
I designed an illustrative example to make sure the concept was
clear in my head and to others reading about it. I believe visual
aspects can be key in fully understanding concepts.
A crucial step is establishing whether the concept made sense
and its feasibility. I needed to uncover any issues that arose that
did not fit within the concept or clashed with aspects.
Once my concept was complete and I was sure of the aspects of
it, I shared it with friends and family (face-to-face and via
Facebook), I received good feedback and no one had ever
thought of a concept like it.
I then had to discover ways to put the concept together and
present it. This was the challenging aspect as I had to find a
suitable way to present my concept ensuring it is understood.
5
Mind map
What do people want in restaurant service?
Fast service
Personalised service

25. A positive experience
Less disruptions
Music tastes
What is missing in restaurants?
Surveys- to cater for your needs
Wants and needs
Sound proofing zones
Kids entertainment
Favourite things
Other tables cannot hear you/ music
Technological Advances
Movement sensors
Table & chairs
Recognises weight
people
food/ beverage -cutlery etc.
Waiters can replace drinks, food, cutlery instantly- they can tell
due to weights.
This is a mind map is designed to show the idea development
process for the concept:
It reflects my thinking processes that it took to get to the final
concept.
I decided I wanted to find on creative an original creative
concept for dining services, focusing on service delivery.
I began by thinking ‘what is missing in restaurants?’ and ‘what
do people want in restaurant service?’.
I then came up with the answers and then stemmed into the
details of the concept.
With the concept I wanted to incorporate new technologies and
more personalised services to make a more memorable and
positive dining experience.

26. 6
Thank You
By Shannon Shirlock
Thank you and I hope you have enjoyed my presentation.
7
Assignment 2 (summarised version of further
information)Overview
For this assignment you need to present one (1) original
hospitality industry related concept. It is very important to note
that while you can be influenced by other people’s ideas, the
concept that you develop has to be original and new – meaning
no one in the world has had the exact same idea that you are
proposing. So, ensure that you research the concept, to make
sure that the idea you are proposing is original. It is acceptable
to commence with an existing idea, but you then need to start to
modify it until it looks very different from the existing idea that
you based it upon. Before presenting your final original idea,
please Google it to make certain the idea does not already exist.
It involves the preparation of a PowerPoint presentation with
Notes, of no more than 5 PowerPoint slides.
Your concept could relate to any one of the following areas:
(1.) Innovative, product, service and/or cuisine
(2.) New experience and/or creative hospitality theme
(3.) Design and ambience
(4.) Hospitality provided in an unusual location
(5.) Hospitality product/service/process automation and/or
innovation
Guidance for this is provided to you through the following
ways:
(1.) A web-based creative problem solving tool for students that

27. provide step-by-step instructions –
See Ingenium: http://www.creativity-project.net/ingentool.php
(2.) A Facebook site that provides one-on-one personal
consultation and feedback about your proposed concept – see
unearthing ideas: https://www.facebook.com/unearthingideas
(3.) Past examples from students - see Learnonline resource for
this course.
Your assignment presentation has two (2) main components to
it:
(1.) Description of your creative/original/innovative concept
(2.) Illustration of the process through which you arrived at
your concept - Mind Map
The objective of Assignment 2
To help you acquire skills to make you a creative and
innovative entrepreneur/practitioner with imaginative ability.
This assessment task has a strong focus on Graduate quality (3)
- effective problem solver, capable of applying creative thinking
to a range of problems
What we are doing and our expectations of your work for this
creative part of the project are:
• Trying to remove inhibitors.
• Understanding the processes of how to arrive at new ideas.
• Practicing ways of working with ideas/concepts to create new
ideas and knowledge.
Guidance is provided to you through the following ways
Presentation details
Your assignment presentation has two (2) main components to
it:
(1.) Description - the following needs to be considered
· What does the concept involve?
· What format will it take?
· Why will it be fun and interesting?
· What is creative and original about this concept?
· Who is it targeted at?
· Where will it take place?

28. · What will the activities be?
· What are the challenging aspects of this concept?
(2.) Illustration of the process through which you arrived at
your concept - Mind Map
Illustrate using a Mind Map (or similar diagram), how you
generated your creative/original/innovative hospitality concept,
using the creative idea generation tools provided through
Ingenium online tool (http://www.creativity-
project.net/ingentool.php)
The purpose of the mind map is to show progression of the idea
development process for your concept.
Information about the assignment task and format
• This assignment is similar in format/structure to Assignment
1.
• You need to include a Slides section and a Notes section
• Your PowerPoint slides should be 5
• You can provide a Bibliographic/Reference list of any sources
that you have consulted, however as
the concept is expected to be yours and original, you do not
need to provide a lengthy reference list. But please note that
you need to research the subject material of your idea
thoroughly to arrive at your idea.
The creativity of your idea development process, should adhere
to the following:
• Lots of ideas (Fluency)
• Diverse ideas (Flexibility)
• Applying ideas from different situations (Transference)
• Ideas from similar concepts (Analogies and Metaphors)
• Unexpected or random combinations of ideas (Random
Association)
• Breaking patterns of thinking and behaviour (Challenging
Assumptions)
• Challenging a current concept to arrive at an unexpected
opposite concept (Reversal)
• Using mistakes or dead-end leads to change your thinking and

29. approaches
• Playfulness (having fun, taking risks and using humour)
• Using other senses (different senses, mediums, forms, dreams,
etc.)
Your presentation should also show evidence of how you have
progressed towards your new ideas and understandings (new
knowledge) by working in the following ways, by challenging
and overcoming inhibitors to creativity such as:
• The fear of making mistakes
• The need to be assured that you are in the right direction
• The need to have an expected answer
• The need to follow a pre-determined process
• The expectation that a process needs to lead to a complete
solution (could be ideas in progress)
• The need to follow a set routine (the thinking that ideas only
come at certain times and places)
• Using only analytical, routine or judgemental thinking
• Relying on your expectations of how the lecturer will assess
your work (critical thinking over a period of time about your
ideas, attitudes and approaches leading to self-evaluation and
peer-evaluation)
It is recommended that you use the Unearthing ideas Facebook
site to work with peers, in order to exchange ideas and get
feedback (please note that this is a site open to the public; if
you do not want others to see your idea, do not post it on this
site).