Landscaping is no longer limited to just creating green spaces outside the building but latest trends show that the gardens are beginning to move indoors too. Exquisite gardens are now being created within the confines of hotel buildings.
The idea of interiorscaping has come into popularity over the past decade and today this has been gladly embraced by the hospitality industry. Hotels today are being designed with specific areas kept strictly for interior landscaping plants.
The Green Benefits
The most obvious benefit of greenery in hotels is that adding plants and greenery inside hotels adds to the charm and attractiveness of the building and create a welcoming environment.
Besides cosmetic benefits, there are environmental and health benefits too of keeping plants inside hotels. Adding plants to interior spaces can increase oxygen levels. Plants release roughly 97 percent of the water they take in. Plants release moisture vapour, which increases humidity of the air around them. Thus indoor plants can increase the humidity of a room, which helps keep respiratory distresses at bay. At the same time, plants remove toxins from air.
Studies suggest that greenery within hotels is known to provide greater job satisfaction to the staff and greater health benefits to the guests and staff alike.
There are other benefits of plants in hotels. Indoor plants help in directing or control l ing pedestrian traffic towards significant landmarks, such as exits, check-in desks, escalators, etc. They can subdivide or enclose a large space into separate areas, reduce glare and reflection from strong lights and act as screens to block out undesirable views or to create privacy.
Esta historia es de la edición September-October 2020 de Hotel Business Review.
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Esta historia es de la edición September-October 2020 de Hotel Business Review.
Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 9,000 revistas y periódicos.
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Amit Kumar Sharma is a seasoned hotelier with a career spanning 23 years. A graduate from IHM Lucknow, he began his career with Grand Hyatt, Delhi as a pre-opening team member from where he developed deep interest into the fast-paced career of Food & Beverage operations & management.
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