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  • Interior Design and Architecture

Leisure Lounge & Restaurant Design

The Course was created to investigate the new dynamics of design, trends and communication that influence the choices of users, applying a method able to manage the different design phases to identify innovative concepts in line with international trends.


The course is structured in the first part (lectures), to transfer instruments that can be spent immediately in the profession. In the second part (of project work) the technical aspects of the most innovative products of the leading companies of the reference market are analyzed, with the aim of comparing all the players in the food retail world: managers, managers , designers and companies in the sector.



Francesco Scullica Scientific Director
Alberto Zanetta Coordinator and classroom manager


Roberto Aponte

Roberto Strano e Claudia Sgandurra

Paolo De Luca

Palma Turco

Costanza Brusa



Course attendance is mandatory for 80%.

Training objectives

The Course aims not only at the communication of design tools and methodologies with reference to the various aspects of the design sector: an important added value and identity of this training path is in fact the possibility of interaction in the classroom; first of all between the class and the various professors, designers and consultants of the corporate sector that make up the various teaching groups. But, also, among the same participants who in many past and recent cases have established forms of collaboration that have gone beyond the team work done in the classroom, for example to strengthen individual professional activities or establish new forms of professional and / or business collaboration.
Furthermore, direct and unmediated relationships between the class and the teachers and among the participants themselves are often amplified by the creation of online communities, which are enriched in relation to the various editions, which makes the Course truly original, contemporary and innovative in the formula as well as for the contents supplied.

Didactic Plan

The course is developed in a theoretical-practical module of 60 hours of lectures and exercises and a final project work where the participants will be divided into groups lasting 60 hours that will allow students to express the design and creative skills acquired by comparing and putting themselves to the test through a stimulating design challenge. In contact with companies, the market and professional operators,  collaborating with specialized companies will allow participants to have a constant relationship with the companies operating in the sector. The course has theoretical / practical purposes. The research and application results developed in the final project work will be previewed at the end of the path to the Media Partners, as part of any initiatives organized by, at trade fairs, conferences, round tables.

Educational tour: Educational tours (evening visits) take place outside the canonical timetable of the course, i.e., from 18:30 to 22:00 and are not part of the didactic plan or the number of hours. These visits will complete the educational path, are guided by the lecturers of the course and propose visits to hotels, innovative spaces, restaurants and night clubs. The purpose of these visits is to directly investigate the characteristics, functions, design solutions and transformations in progress. Participants will also be advised to visit itineraries of educational value to be carried out independently.

Structure of the course: The “Leisure Lounge & Restaurant Design” course is divided into different classroom days, each of which involves the development of a theoretical part, which provides the basic tools and a part in which experts, manufacturers and designers in the sector are invited to present solutions and case studies.

Attendance mode: Based on their availability of time, professional interests and knowledge of the design programs, candidates can choose whether to participate in the theoretical lessons plus the final project work, in which to put into practice, in groups, the knowledge acquired, or only to the theoretical lessons. The first part of the course (lectures) can be attended by sector operators, entrepreneurs and managers; the project work is dedicated to designers. The choice shall be communicated to the Training Office at the time of registration.

Didactic Modules

Through the learning by doing method the course deals with the following topics:

  • Presentation course
  • Contaminations between night clubs and places of hospitality
  • Trends, concepts and scenarios of the national and international market
  • Economy, market and international trends of food&beverage
  • Project organisation and methodological approach
  • Space planning Indoor/ Outdoor
  • Marketing and business plan
  • Design with color
  • Lighting for wellness spaces: light sources, products and applications.
  • Technical design, equipment and furnishings
  • Case histories
  • Materials
  • Food design: food design contextualized to consumer environments
  • Regulations (Safety and quality in the food service and hospitality market)
  • Project Work
  • Case histories: the restaurants of the Planetaria Hotels
  • Restaurant design: from business plans to attention to detail.

Title Released

Certificate of attendance at the Advanced Training Course in “Leisure Lounge & Restaurant Design”  and Open Badge issued by

Employment Opportunities

The course aims to compare in the classroom all the players in the world of leisure and food retail so that participants acquire innovative content to develop practical solutions and deepen their specific preparation.



Admission to the course is limited to a select number of participants and is subject to a selection process that will be carried out via a direct interview with the teachers who will run the course.


Deadline for application: June 8th, 2020


The course costs € 800 + VAT (22%) for the entire course or € 500 + VAT (22%) for theoretical lessons.
The participation fee will be paid in a single solution.


Current edition


Francesco Scullica Scientific Director
Alberto Zanetta Coordinator and classroom manager