Redesigning the Experience: Connecting with Today's Traveler Through Modern Design.
- Mariagracia Aguirre
- 8 hours ago
- 2 min read
In the summer of 2025, before the semester in which I finished my thesis, I completed a pre-professional internship at the Holiday Inn Quito Airport Hotel , located just 5 minutes away from Mariscal Sucre Airport in Tababela .
This experience was truly fascinating, as it allowed me to closely observe the operational workings not only of the hotel industry but also the dynamics of sales teams in real-world settings. It was a unique opportunity to understand from the inside the machinery that makes it possible for us to not have to worry about a thing during our stay.
The Reason Behind the Redesign
First, it's necessary to understand who the Holiday Inn Quito Airport caters to most days. Being only 5 minutes from the airport, it's not a hotel geared towards the general public, as its location is not particularly touristy, although it does receive travelers for short stays during their vacations due to its proximity to the airport.
Most of their clientele consists of groups, whether from:
Travelers from tourism companies
Corporate groups
Events
Secondly, the presentations were outdated, with information focusing primarily on pandemic-related concerns, and the images were not recent. Therefore, the sales team wanted to update them to highlight the hotel's most attractive current features for a key decision-maker: its location, restaurant, bar, and sky lounge.
Holiday Inn Quito Airport Hotel Presentation - Spanish
Why was the event brochure changed?
The brochure represented a radical change. It was originally created for corporate event plans during the pandemic. However, the person who managed the events department no longer worked at the hotel and couldn't answer a fundamental question we had:
What exactly were the corporate plans and what did they include?
In the original brochure, the packages had vague names, such as "Romantic Package" or "Harmony Package." But the person currently selling these events was guided more by practical criteria: meal times and whether the event was half-day or full-day. Therefore, all the materials had to be adjusted to align with their sales approach.
Finally, the hotel's snack menu was attached so that prospective guests could easily choose.
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