Flowers are used extensively in hotel floral arrangements to enhance the aesthetic appeal and atmosphere. Arrangements are placed in areas like lobbies, lounges, restaurants, and guest rooms. Flowers are arranged in containers using techniques and following principles to achieve balance, focal points, and other design elements. Common floral arrangements styles include triangular, circular, crescent, and fan shapes. Care must be taken to prevent wilting by avoiding direct light/drafts, changing water daily, and re-cutting stems regularly.

1. "Every flower is a soul blossoming in Nature“
It is well said "Flowers always make people better,
happier and more helpful; they are sunshine, food
and medicine to the soul.

2.  Flower arrangement is
flourishing immensely in
the hospitality sector.
 Fresh flower arrangements
have become a must in
hotels, as it adds on to the
ambience of the place.

3. Areas where flower arrangements are
used in Hotels:
 Foyers
 Lounges
 Restaurants
 Reception
 Banquets
 Lobby
 VIP rooms & Suite
rooms

4. Impact of Floral Arrangements:-
 Enhancement of aesthetic
appeal of the area.
 They add cheer, beauty & life
to the environment.
 They give a refreshing feel to
the looker.

5. Guidelines for flower arrangements:
 Make a definite plan for any flower arrangement,
based on the purpose, room area and location.
 Select containers, flowers and foliage that express the
mood of the area.
 Use flowers with stems of different sizes.
 Arrange the tallest stem first and then others.
 Large flowers with bright, bold colours can be used in
small in nos.
 Avoid mixing fresh and artificial flowers.
 Avoid regular spacing.
 Distinctive flowers should usually be placed alone.

7. Ingredients Required:-
Mechanics
Equipments
Containers
Bases
Accessories
Plant material

8. 1.Mechanics:-
The items used to keep the flowers, foliage and stem in
place within the container. These are not visible.
Some items are:
Floral foam (Oasis)
Chicken wire (wire mesh)
Pin Holders (Kenzan)
Adhesive tape
Setting Clay
Glue
Pebbles & marbles

9. 2. Equipments:-
Tools to ensure that a good arrangement
is made. These are:
Bucket
Florist Scissors
Mister
Floral Tape
Wire
Knife

10. 3. Containers:-
o Vase & Jugs
o Basket
o Bowls & Trays
o Wreath Frames
o Candle Cups
o Miscellaneous
Objects

11. 4. Bases:-
Objects kept underneath the container
to add beauty to the display or protect
the surface.
Some of these can be:-
Wood base
Stone base
Oriental base
Tree section
Table mats

12. 5. Accessories:-
o Are non plant materials included in
arrangements. Their purpose is generally
decorative but could be functional at times.
o Versatile accessories:
 Bronze lamps
 Hats
 Wooden shapes
 Beads
 Candles
 Carved objects
 Shells etc.

13. 6. Plant Material:-
Flowers
Tall Stems
Bold Leaves
Foliage
Dried plant
material
Artificial plant
material

14. Styles of Flower Arrangement
o Triangular Shape
o Circular Shape
o Crescent Shape
o Fan Shape
o Hogarth or ‘S’ Shape
o Ikebana

15. Triangular Shape Arrangement
 Most common
arrangement made
in the shape of a
triangle.
 Commonly found on
Reception counter,
Buffet table, Side
stations and GRE,
Lobby Manager’s
Desk.

16. Circular Shape Arrangement
 Circular design adds a pleasing
element. & aresatisfying to the
viewer's eye. It is loved by
nature since majority of flowers
lies in this shape. In fact, its also
easier to arrange flowers in
circular fashion.
 This type of arrangement is laid
on conference tables or on
buffet tables. They can be
presented to high class
executives or politicians on
different occasion.

17. Crescent Shape Arrangement
 It is asymmetrical and
formal. It requires lot
of skill and experience
and are very eye
catching.
 It is kept in the lobby
of the hotel. It is used
as a focal point to catch
the attention of the
guest.

18. Fan Shape Arrangement
 It is a low
arrangement and it
does not interfere
with conversation
across the table.
 Generally placed in
the restaurant
either in buffet or
on dining table.
Hotel rooms also
have this kind of
arrangement

19. ‘S’ Shape Arrangement
 This is very
graceful style of
arrangement. It is
easier to make when
curved branches are
used. Once 'S'
shape is made,
flowers are filled at
the center.

20. Ikebana
means 'making flowers live' in
Japanese. People in Japan use flowers to
symbolize season. They represent ideal
harmony between earthy and eternal life. In
each arrangement there is an imaginary
triangle tallest line represent heaven, towards
the heaven is man and the lowest line looking
up to both is earth.

21. This is been practiced
for past 100 years.
The formal type of
flower arrangement
is called Seika
style. Floating type
of arrangement is
called Ukibana and
basket type of
arrangement is
called Morimano.

22. Principles of floral arrangements:-
 Balance
 Focal point
 Emphasis/Dominance
 Rhythm
 Contrast
 Proportion
 Scale
 Texture

23. BALANCE means that the
finished arrangement does
not fall over or look as if it
will fall over.
• Physical Balance
 Symmetrical
 Asymmetrical
• Visual Balance

24. FOCAL POINT is composed of some massive
material such as a large flower, bright color
or something that will immediately attract
attention of the onlooker.

25. EMPHASIS or DOMINANCE may be
achieved through the use of a
dominant color, size, shape or
texture, or by using larger forms or
stronger colors.

26. RHYTHM may be obtained through repetition of
shapes, hues, line direction, etc.
Rhythm may also be achieved through a gradual
change or progression in size, weight, texture, or
color.

27.  CONRAST or difference, is achieved by placing
opposite or unlike elements together so as to
emphasize or accentuate their differences.
Contrast stimulates interest.
 PROPORTION means the size of each
element ( container, base, plant material etc)
should result in a pleasing harmonious
appearance.
 TEXTURE : Plant materials come in various
textures, glossy, velvety, dull and so on.

28. SCALE is size relationship between flower and
flower or between flower and container. When
variation of size is too great or too small,
components are out of scale.

29. Placing Flower arrangements:
 EYE LEVEL: These can be prominently seen.
Placed at heights from 18” to 4 feet.
 HIGH LEVEL: For anything placed well above
eye level. Flowers used must be long. Can also
be suspended from the ceiling.
 LOW LEVEL: Flowers and vases must be large
and decorative.

30. Common Flowers
o Lilies
o Gerberas
o Tulips
o Gladioli
o Dahlias
o Chrysanthemums
o Carnations
o Freesias
o Orchids
o Bird of Paradise
o Canna
o Hycinths
o Iris
o Cosmos
o Lotus
o Marigold
o Petunias
o Anthurium
o Daisies
o Hibiscus
o Daffodils
o Tuberoses

31. FOLIAGE
Ivy
Jerusalem Sage
Mountain Lily
Iron bark
Buttercups
Cotton Lavender
Coral bells
Plantain lily
Golden heart
Variegated Privet
Coral Flowers
Golden Privet
Rubus
Fern
Palm Leaves
Copper beach
Oleander
Caladium

32. Care of Floral Arrangements:-
 Never expose arrangements to direct
draught or sunlight.
Never put floral arrangements near bowl of
fruits.
Spray Luke warm water from a mister to
keep flowers fresh.
Change water everyday.
Add listrene, ammonia, salt, sugar or aspirin
in small amounts to water to slow down
bacterial growth.
Use clean containers.

33.  Never place a fresh flower arrangements where it will be
exposed to direct draughts from a fan or window.
 Never store flowers near to fruits as they emit ethylene
gas causes wilting of flowers.
 Prolong the freshness of arrangement with lukewarm
water from a mister.
 Change- the water every day. NEVER USE CHILLED
WATER.
 Listerine, ammonia, salt added in small amounts to slow
down bacterial growth.
 Use clean containers for arrangements to prevent
premature fouling and bacterial growth.
 Every three days, re-cut the stems and add more
preservative.

34.  Watering: The amount and frequency of watering
depends on the king of plant, the weather, the type of
heating in the room and so on.
 Potting & Re-potting: Use a light soil mix for potting
plants-a good mixture is made of equal quantities of leaf
mould and a peaty soil containing plenty of fibre.
 Cleaning: Ferns, ivies, and other plants prized for their
green foliage require regular cleaning, so that the pores
do not become clogged with dust.
 Feeding: A good propriety plant food is the best means
of giving the necessary foods to plants.

35. DESINGED BY
Sunil Kumar
Research Scholar/ Food Production Faculty
Institute of Hotel and Tourism Management,
MAHARSHI DAYANAND UNIVERSITY, ROHTAK
Haryana- 124001 INDIA Ph. No. 09996000499
email: skihm86@yahoo.com , balhara86@gmail.com
linkedin:- in.linkedin.com/in/ihmsunilkumar
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webpage: chefsunilkumar.tripod.com