What are the (hotel)iers? Zwischenkolloquium

Job profiles & Jobs Spaces & make it happen!

On the way towards the bigger picture. The Low Budget that drives towards new jobs, new tasks and new spaces.

The time between take 2 and the Zwischen-Kolloqium was a time for the project people to go further in the different themes of the hotel project. One main focus here was that question of how and with whom the hotel would function. Indeed, what is actually the job of an hotelier?

The project people devided the task into three groups, Sanitary, Reception, Food. Those three where the ongoing groups since the sleeping group was included into reception and the socialization group into sanitary.

  • Presentation: Food

  • Presentation: Sanitary

  • Presentation: Reception

  • Make it happen by harvesting for material. Here taking wood in preparation for the sauna.

  • Make it happen by searching for information to actual place. Here asking on what‘s their offers how they function.

Sanitary? – "What‘s important is the job profile!"

Based on Take 1 and Take 2, the sanitary group focused on two main tasks. One was developing unconventional and new job profiles which would be necessary to maintain the sanitary facilities. The second task was contacting experts and local actors who could share their knowledge and experience with us.
This allowed us to get in contact with local actors, and also inspired new ideas for sanitary facilities of the hotel.
Unconventional job profiles, which combined otherwise mundane tasks to form new profiles, could appeal to locals. Giving names such as wonderwoman or master of disaster was the first step in developing new job combinations. For example, those taking care of the maintenance of the sanitary facilities could also for example be a DJ or at the reception. Flexible, diverse and allowing everyone to expand on their strengths and creativity were the job profiles we were striving towards in our hotel.
Simultaneously we were meeting with different people from Wilhlemsburg and Hamburg who could share their expertise about dry toiletts, DIY saunas. Also we met locals like DJ Plastikstuhl who provided us with valuable information and also expanded our local network. Local wellness, fitness and sanitary providers in the vicinity of the UdN were mapped and contacted. The Wednesday dinners then provided a pleasant atmosphere for potential collaborators to meet with students and provide us with information, opening the platform for future collaboration during the hotel.


Reception – "finding a way to make it work“

Administration is a big staff factor. This scenario sees identity building and buddy function as more important than the procedural organization. So the administration process will be rationalized by our Online-System.
Traditional Mailbox meets Online Booking system: Each capsular has its own stylish spy mailbox which can be unlocked by a code similar to a bicycle lock. In the course of the online-booking procedure the guest gets the code by SMS. The mailbox contains beside hygiene stuff (similar to a passenger-kid+ house shoes) information about IBA and UDN-Projekt and a glass for the welcome drink which has to be filled immediately at the bar. (champagne glass e.g.)Target: The Consierge has a good time by letting guests having a good time and the other way around. The bar is where the first contact takes place and gives the guest already an impression about the infrastructure of the Hotel.

Concierge as THE identity creating human element of the Corporate Design combines the main manual duties of the hotel. His working place is the bar which makes him more a buddy than the guy to whom the guest has to pay the bill. An appropriate concierge would fulfill a key position between the local community and the guest. That makes a specific knowledge of the KIEZ necessary. A complementary personality to the materialistic design would not be a negative issue at all. I should be a personality strong by character.


Food! – "find a cook and focus on wednesday evenings"

The cooking group was a particular group. The restaurant already an ongoing event on wednesday. And before the "Zwischenkolloquium" four dinners took place at the UdN. The main point for the group would have been to make it happen. By inviting a Wilhelmsburger cook, having a musician from the neighborhood, having guest from the neighborhood. The restaurant was a perfect setting to experiment different ways of hosting in a one to one scale in preparetion of the hotel. The more new participant were involved during the restaurant the more experience and knowledge the group gained (e.g. a professional cook adviced the group to have a specific soap for cleaning hands before the food preparation, and also told us to be careful with hygienic issues).

The local cook from Imbiss Kebapchi.

The four dinners, were a sort of live practice/research. While doing the restaurant, the students were asked to document what they were doing in order to have a specific documentation, that they could later use.
One thinking for the "Zwischenkolloquium" was to focus on datas and build a contact list that would help later on for the hotel project. And the process of this group was quite different from the rest since the different groups focused on organizing rather than a "Food“ theme. All that matters was the search in the neighborhood for local cook, local musician, local guest, local shops and ingrediant that would participate to the restaurant. To get in contact with neighbors (restaurant and actual neighbors), finding solution in emergency case (for exemple no answers of potential neighbor cook), preparing the night. In simple few words, make it happen.

Dinner Settings

Hacer Sütçü

During one of our lunch breaks on a project day, I went to Kebapchi, a small turkish joint run by Hacer. Without even thinking about it, I initially started talking in turkish to the people behind the counter. It felt like home. I told them about my way from Turkey to Wilhelmsburg. We all were quite happy about getting to know each other. I was especially into ‘mom's food’. Slightly after this first encounter, the idea to bring local businesses as hosts to the hotel dinners I remembered Hacer and her great comfort food. She immediately said yes. Cooking together was quite a journey. We went shopping together, prepared and cooked all on our own and by doing that we became even closer and often talked about the turkish food culture. Our connection got deeper every time. Every time she cooked for us, we just got a little bit closer, maybe to a point where we'd talk about being family. We talked to each other on the phone about how our days have been, they started calling me 'son' and I called the guys behind the counter 'big brother'.

Hacer Sütçü, 41 years old, Turkish Cook lives in Wilhelmsburg. She is born and raised in Turkey and came to Germany when she was 19 and lives her ever since. She has five children. She started cooking age 14, but until today sees it as her favourite hobby here. Be- yond standing in the kitchen, she also grows her own vegetables. Before the shop at Veringstraße Hacer was working for wedding ceremonies, Vereinstreffen or similar events. It was because of her kids she decided to settle down at Veringstraße, "One day I decided to open a Turkish Imbiss to serve more traditional food like Gözleme, İçli Köfte and Turkish traditional Breakfast, etc. I was expecting from my husband to support me. After he said that you cannot handle this work. It became a claim and I had to run this Imbiss". Today, the business is still run by the entire family. They serve more than 20 types of turkish comfort food made with traditional methods. Her workday lasts from 8am to 6pm, nonstop preparing, storing, cooking and serving. Her Specialities are Anatolian Curry Food. But, she explains, when you have a Turkish Imbiss, people expect to have all kind of turkish foods. She also confesses that she learned to cook sauces from germans and the other nationalities in Wilhelmsburg. When learning now methods or dishes she always wants to make to know how to walk before she runs. She also participates at the “Haus der Jugend” to understand/tell other nationalities in Wilhelmsburg. She thinks, there is much more tolerance in Wilhelmsburg, also kinder, than other parts of Germany because she believes that people try to understand the cultures that they are not familiar with. She expresses that she is happy to be a part fof the project and is always ready to help us out.

“At the beginning it was a bit hard to understand what was exactly going on. The students progressed fast, every week was better, more professional than the one before...the approach to coping with problems... It is obvious that hotel wilhelmsburg brings a lot of people together, no matter what or who they are. Cooking together, offering food, eating and building together, sharing the moment”