Revision of Housekeeping Practicals - 5 FLOWER ARRANGEMENT

FLOWER ARRANGEMENT

Elements of Flower Arrangement

a.      Line:  Can be vertical or horizontal, diagonal, curved.

b.      Form:  Lines put together to provide a three dimensional  effect

c.      Texture: Can be soft, smooth, shiny, rough or scaly.

d.   Color:  Adds interest.  Bright colors such as red, orange, and yellow add warmth whereas, deep green blue, purple give a cooling effect to the surrounding.

e.      Space and size are also elements to be taken into consideration.

Placement of flowers

1.      Eye level:  On TV tops, tables, counters, alcove etc.

2.      High level:  Anything above the eye level.  Flowers used must be hanging or trail down.  It can also be suspended from the ceiling.

3.      Low level:  In this case, flowers and vases must be huge and decorative.  Even design of landscape etc. drift wood, large and decorative vases can be used.

Basic equipment required in flower arrangements

1.      Florist scissors or shears - They do not crush the stem like normal scissors.

2.      Normal scissors, blades.

3.      Pin holders - Also called Kenzan.  It has a metallic base with a number of pins, which help in anchoring the stalks.  While buying pin holders one must ensure

·        That the base is heavy.

·        The needles are sharp.

·        it should not rust in water

·        It should be proportional to the size of the vase.

4.      Sponge - Also called oasis.  It is synthetically made.  It has to be soaked until it becomes soft.  The flowers are inserted into the sponge.

5.      Chicken wire mesh - It is crumpled and used as flower holders.

6.      Bucket, mug, sprayer.

7.      Vases, flowers and foliage.

8.    Accessories like pebbles, rubber bands, glass pieces, and marbles to conceal the pin holders.  Rubber bands, sewing thread, needles, pins, toothpicks, supporters.

Conditioning of flowers

For longer lasting flower arrangement:

1.      Flowers must be cut in the evening (1/2 hr. after watering) or, early morning.

2.      Well-formed buds last longer than fully bloomed flowers.

3.    Always cut long stalks.  If stalks are short, extra items like reapers or fillers can be used.

4.    Always cut stalks diagonally rather than a straight slash.  This increases the surface area and the stalk ends are not choked when pinned onto the pin holders.

5.    Immerse the stalks in a bucket of water immediately after cutting.  Leave them in water for 1 - 2 hrs.

6.      It is better to re-cut stalks under water to avoid air bubbles.

7.      Leaves should not be soaked in water.

8.   Hollow stems can be filled with water, blocked with cotton wool and immersed in water.  Sappy stems must be singed with   a candle flame to coagulate the sap at the end to prevent the sap from oozing out.  The stalk ends can be dipped in boiling water for 2 - 3 minutes.  Hard stems can be crushed or slit at the ends to ease water flow.

9.      The flower arrangements should never be placed in sunlight.

10. The water level in the vases must be checked and topped if necessary.  If the water starts smelling, it must be changed.

11.  A pinch of salt or aspirin in the water helps to keep flowers fresh for a longer period of time.

12. A finished arrangement will not show its holder/s at the base. In a hotel with gardens, there is usually a horticulturist who deals with the garden, plants and has a florist to arrange flowers too; otherwise with no garden, a florist works for the housekeeping department and takes care of indoor plants as well as arranging flowers.

Use of flowers in hotels

• Large arrangements of flowers are generally placed in the lobby, Reception desk, Restaurants (not on tables), buffets, and bars and in suitable niches as available.  Suite and VIP guests also get arrangements. Some hotels provide a bud vase in every room.  The room attendants make the bud vases while the florists do all the other arrangements.
• Medium round arrangements are provided at the GRE’s disk in the lobby, coffee tables in the lounges; the host desk in Restaurants, etc.
• Restaurants have generally bud vases with one or two flowers inside. 
• Table arrangements for banqueting and conferences must be in low containers and not high as the guests may not see over them.
• Many hotels provide bud vases for offices of Heads of Departments.
• On special occasions, festivals etc., a large amount of flowers are required for various types of arrangements. Some hotels make floral carpets in the Lobby, on special occasions.
• To cut down the expenses on flowers, some hotels use floating arrangements with water lilies or dried arrangements.  These can last a long time.
• Bouquets are made on request for the guests.  These are normally charged.