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"Every flower is a soul blossoming in Nature“
It is well said "Flowers always make people better,
happier and more helpful...
 Flower arrangement is
flourishing immensely in
the hospitality sector.
 Fresh flower arrangements
have become a must in...
Areas where flower arrangements are
used in Hotels:
 Foyers
 Lounges
 Restaurants
 Reception
 Banquets
 Lobby
 VIP ...
Impact of Floral Arrangements:-
 Enhancement of aesthetic
appeal of the area.
 They add cheer, beauty & life
to the envi...
Guidelines for flower arrangements:
 Make a definite plan for any flower arrangement,
based on the purpose, room area and...
Ingredients Required:-
Mechanics
Equipments
Containers
Bases
Accessories
Plant material
1.Mechanics:-
The items used to keep the flowers, foliage and stem in
place within the container. These are not visible.
S...
2. Equipments:-
Tools to ensure that a good arrangement
is made. These are:
Bucket
Florist Scissors
Mister
Floral Tape
Wir...
3. Containers:-
o Vase & Jugs
o Basket
o Bowls & Trays
o Wreath Frames
o Candle Cups
o Miscellaneous
Objects
4. Bases:-
Objects kept underneath the container
to add beauty to the display or protect
the surface.
Some of these can be...
5. Accessories:-
o Are non plant materials included in
arrangements. Their purpose is generally
decorative but could be fu...
6. Plant Material:-
Flowers
Tall Stems
Bold Leaves
Foliage
Dried plant
material
Artificial plant
material
Styles of Flower Arrangement
o Triangular Shape
o Circular Shape
o Crescent Shape
o Fan Shape
o Hogarth or ‘S’ Shape
o Ike...
Triangular Shape Arrangement
 Most common
arrangement made
in the shape of a
triangle.
 Commonly found on
Reception coun...
Circular Shape Arrangement
 Circular design adds a pleasing
element. & aresatisfying to the
viewer's eye. It is loved by
...
Crescent Shape Arrangement
 It is asymmetrical and
formal. It requires lot
of skill and experience
and are very eye
catch...
Fan Shape Arrangement
 It is a low
arrangement and it
does not interfere
with conversation
across the table.
 Generally ...
‘S’ Shape Arrangement
 This is very
graceful style of
arrangement. It is
easier to make when
curved branches are
used. On...
Ikebana
means 'making flowers live' in
Japanese. People in Japan use flowers to
symbolize season. They represent ideal
har...
This is been practiced
for past 100 years.
The formal type of
flower arrangement
is called Seika
style. Floating type
of a...
Principles of floral arrangements:-
 Balance
 Focal point
 Emphasis/Dominance
 Rhythm
 Contrast
 Proportion
 Scale
...
BALANCE means that the
finished arrangement does
not fall over or look as if it
will fall over.
• Physical Balance
 Symme...
FOCAL POINT is composed of some massive
material such as a large flower, bright color
or something that will immediately a...
EMPHASIS or DOMINANCE may be
achieved through the use of a
dominant color, size, shape or
texture, or by using larger form...
RHYTHM may be obtained through repetition of
shapes, hues, line direction, etc.
Rhythm may also be achieved through a grad...
 CONRAST or difference, is achieved by placing
opposite or unlike elements together so as to
emphasize or accentuate thei...
SCALE is size relationship between flower and
flower or between flower and container. When
variation of size is too great ...
Placing Flower arrangements:
 EYE LEVEL: These can be prominently seen.
Placed at heights from 18” to 4 feet.
 HIGH LEVE...
Common Flowers
o Lilies
o Gerberas
o Tulips
o Gladioli
o Dahlias
o Chrysanthemums
o Carnations
o Freesias
o Orchids
o Bird...
FOLIAGE
Ivy
Jerusalem Sage
Mountain Lily
Iron bark
Buttercups
Cotton Lavender
Coral bells
Plantain lily
Golden he...
Care of Floral Arrangements:-
 Never expose arrangements to direct
draught or sunlight.
Never put floral arrangements ne...
 Never place a fresh flower arrangements where it will be
exposed to direct draughts from a fan or window.
 Never store ...
 Watering: The amount and frequency of watering
depends on the king of plant, the weather, the type of
heating in the roo...
DESINGED BY
Sunil Kumar
Research Scholar/ Food Production Faculty
Institute of Hotel and Tourism Management,
MAHARSHI DAYA...
Flower arrangements
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Flower arrangements

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Flower arrangements

  1. 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. 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. 3. Areas where flower arrangements are used in Hotels:  Foyers  Lounges  Restaurants  Reception  Banquets  Lobby  VIP rooms & Suite rooms
  4. 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. 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.
  6. 6. Ingredients Required:- Mechanics Equipments Containers Bases Accessories Plant material
  7. 7. 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
  8. 8. 2. Equipments:- Tools to ensure that a good arrangement is made. These are: Bucket Florist Scissors Mister Floral Tape Wire Knife
  9. 9. 3. Containers:- o Vase & Jugs o Basket o Bowls & Trays o Wreath Frames o Candle Cups o Miscellaneous Objects
  10. 10. 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
  11. 11. 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.
  12. 12. 6. Plant Material:- Flowers Tall Stems Bold Leaves Foliage Dried plant material Artificial plant material
  13. 13. Styles of Flower Arrangement o Triangular Shape o Circular Shape o Crescent Shape o Fan Shape o Hogarth or ‘S’ Shape o Ikebana
  14. 14. 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.
  15. 15. 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.
  16. 16. 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.
  17. 17. 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
  18. 18. ‘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.
  19. 19. 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.
  20. 20. 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.
  21. 21. Principles of floral arrangements:-  Balance  Focal point  Emphasis/Dominance  Rhythm  Contrast  Proportion  Scale  Texture
  22. 22. BALANCE means that the finished arrangement does not fall over or look as if it will fall over. • Physical Balance  Symmetrical  Asymmetrical • Visual Balance
  23. 23. 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.
  24. 24. 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.
  25. 25. 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.
  26. 26.  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.
  27. 27. 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.
  28. 28. 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.
  29. 29. 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
  30. 30. 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
  31. 31. 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.
  32. 32.  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.
  33. 33.  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.
  34. 34. 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 facebook: www.facebook.com/ihmsunilkumar webpage: chefsunilkumar.tripod.com

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