BHCT 208 THEORY UNIT 1 - THE ART OF FLORAL DECORATION AND ITS ALTERNATIVES COLOUR SCHEMES

 

UNIT-1

THE ART OF FLORAL DECORATION AND ITS ALTERNATIVES COLOR SCHEMES

 

INTRODUCTION

Floristry, flower arranging, floral arrangement, floral design or floral arts is the art of creating flower arrangements in vases, bowls and baskets, or making bouquets and compositions from cut flowers, foliage, herbs, ornamental grasses and other botanical materials. Flower arrangement is the combination of several elements to produce a visually pleasing display of fresh, silk or dried flowers.

HISTORY

The earliest form of flower arranging begins with the ancient Egyptians and dates back as far as 2,500 B.C. This is illustrated with the carved stone relief's that were left behind as well as the painted wall decorations. Historical records indicate that the ancient Egyptians placed cut flowers in vases. In addition, flower arrangements were an important component of their culture, and highly stylized arrangements were used during burials, for processions, and simply as table decorations as well. Continuing on through history we come upon the Greeks and Romans who also had a passion for flowers, though they did not often use vases or pots. Rather, they concentrated more on making garlands and wreaths. They also enjoyed tossing petals onto the floor and onto beds. Like the Egyptians, the Greeks and the Romans had their preferences when it came to the flowers and foliage they used.

IMPORTANCE

Floral arrangement is the art of selecting and organizing flowers and foliage according to the elements and principles of design in order to attain a pleasing and interesting design. Arranging flowers is an artistic activity and a way to express oneself creatively. Flower Arranging is the art of organizing the design elements of plant material and other components according to artistic principles to achieve beauty, harmony, distinction, and expression. The terms flower arrangement, design or composition are synonymous. Components used in creating a design are plant material, container, background and mechanics. Optional components that may be added to the design include accessories, featured objects, and bases. The principles and elements of design guide arrangers in creating and judges in analyzing flower arrangements. It is imperative that all flower arrangement judges be thoroughly familiar with these concepts.

PURPOSE OF FLOWER ARRANGEMENT

Flowers are for everyone. They help to make celebration of daily life and they can provide a satisfying way to develop creativity and stamp your own personality on your surroundings. Many more varieties of flowers are now readily available and anyone of any age, from children to grandparents, can enjoy the relaxing and rewarding craft of flowers arranging.

"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. Light colored flowers such as pastel pink, lemon yellow, cream and white can brighten a dark corners.

Flowers are arranged in several basic designs, including vertical, horizontal, triangular, crescent, and oval arrangements. Other options include a minimal arrangement, such as the lazy “S” or “Hogarth’s Curve,” and free-standing arrangements. Hogarth’s curve is named for English painter William Hogarth who introduced designs shaped like the curves of the letter “s” into floral design.

CONCEPT OF FLORAL ART

Flower arrangement is a very old art. Making up of a good flower arrangement requires a lot of creativity and one can develop this art through study and experimentation with different plant materials. Flower arrangement may be defined as the art of organizing and grouping together plant materials (flowers, foliage, twigs, etc.) to achieve harmony of form, color, and texture, thereby adding cheer, life, and beauty to the surroundings. In hotels, flowers are used extensively. Various types of arrangements are chosen, as appropriate to the area and occasion. Medium-sized ‘round’ arrangements are often provided at the guest relations executives’ desk in the lobby and on coffee tables in the lounges. In most five star hotels, one can see huge, spectacular arrangements in the lobbies. Restaurants generally have bud vases on each table, with one or two flowers in them. Table arrangements for conferences must be low so that guests may see over them. At informal banquets, large arrangements may be seen. At wedding banquets, wall arrangements using gerberas are very popular nowadays. On special occasions and festivals, some hotels even make beautiful traditional flower carpets for the lobby.

FLORAL ART TRENDS AND INCLINATION

Few of the current trends of doing flower arrangement are:

 

1.      Dried arrangements

 

2.      Preserved stems and greens

 

3.      Pressed flowers and greenery

 

4.      Live plants

 

5.      Bonsai

 

Use Of Dry Material In Flower Arrangement

A dry flower arrangement is a long lasting arrangement that is made by using dried flower material.  Most dry material can be collected in autumn.  Examples of the materials for such arrangements are stems of barley, oats, rice etc, Pine cones, wood roses, bull roses, onion seed heads, poppy seed heads, corn cobs, lichen, wired shaped roots, dried grass, feathers, sea weed, dried lotus, Cyprus palm etc.   This material can be treated with a coat of varnish, paint or silver and gold wash.  Accessories like marbles, coloured glass, and bits of metals or strips of metal foil, dried berries, feathers, pebbles, drift wood, ribbons, thermocol balls, candles, bells, glass balls can be used.

 

TYPES OF FLOWERS

A) Seasonal Flowers :

The seasonal flowers offer the flower arranger a fantastic range of materials, including color, form and size –a complete palette from which to choose, mix, match and harmonize.

Example:

·        Daffodil

·        Gerbera

·        Lily

·        Iris

·        Lilac

·        Japonica

·        Gladiolus

·        Erigeron

 

B) Artificial Flowers :

The artificial flowers are used for Dry flower arrangements .Usually these flowers are made of Satin velvet or crape paper Leaves or foliage play an important role in flower arrangement, because no flower arranger can function without leaves, for although you can always buy flowers if your garden does not provide sufficient for your needs, you can seldom buy foliage in the size, shape or color you require for particular designs.

We all need tall, spiky leaves for the background of our arrangements and some rounded shrubs for filling in, while a few flat leaves to give depth around the centre of a design are always welcome. Foliage, fruits or berries can be used for semi permanent in every day’s arrangement. Arrangements of colored crotons, cactus and its varieties can last quite long. These can also be complimented by adding flowers. Dry materials can be used effectively as substitutes for fresh flowers. For dry plant arrangement one can collect materials from jungle.

The materials should be gathered in summer or winter and hung head down words until they are thoroughly dry. To dry the leaves well first place the stem in solution of (2: 1) Water: Glycerin for two weeks. Branches of colorful leaves can be pressed between news-paper under a heavy board after a light application of cooking oil.

FUNDAMENTALS AND BASIC CONCEPT OF FLOWER ARRANGEMENT

 

1.      Scale –Scale is easy to understand as we can all recognize when small flowers look wrong in a large container, etc. However size is relative – an object seen by it is not big or small unless it is seen next to another object for comparison. If the difference is great then objects do not go well together.

 

In flower arrangement –

 

a.                    Each piece of plant materials should be related to the others in size.

 

b.                    The base should neither be too big or too small for the rest of the design.

 

c.                    Any accessory used should be in scale with the remainder of the design and should not seem huge or dwarfed.

 

d.                   The whole design should be in scale with its setting. E.g. on a dining table, the flower arrangement used should leave enough room for china and should not inhibit conversation.

 

 

2.   Proportion –Good proportion refers to pleasing amount of things and again it a matter of relationships. The same amounts of material that appears too much for one container may seem correct for another. Scale concerns relative size and proportion concerns relative amounts. A number of arrangements can be made for a room and all may be in scale with their setting but the number of arrangements may be too many, so the proportion of arrangements to the room is not pleasing.

A guideline is that the plant material should be one and a half times the height or the width, whichever is the greatest, of the container. Equal amount of things lack interest and on the other hand too much of one thing is also not pleasing. Here the eye is the only judge.

 

 

3.   Balance –Here, physical as well as visual balance needs to be considered.

 

a)  Physical balance: this is vital for any arrangement. If it is too asymmetrical, then there is a danger that the whole arrangement will tip over. The mechanics must always be securely fixed and the container should always be heavy enough to support the plant material. The more one-sided the display, the heavier the container should be. Sand and gravel can be added to achieve this.

 

b) Visual balance: this calls for the arrangement to look stable even if it is one-sided. To increase the visual weight of the lighter side, keep in mind that –

• Dark flowers look heavier than pale ones.

 

• Round flowers look heavier than trumpets and conical ones.

Top to bottom balance also needs to be considered. Large flowers placed centrally and close to the bottom of the arrangement give a feeling of good balance.

 

c)  Symmetry and asymmetry:

 

This refers to the outline or the shape of the design. If design is symmetrical, then its shape is exactly the same on either side of the center. If asymmetrical design, then shapes are dissimilar and balance depends on the eye being attracted to both sides of the design equally by the use of different colors, shapes and textures.

4.  Rhythm or movement:

 

This involves using techniques and materials that guide the eye from one part of the display to another. Rhythm can be in color, size, and type of flowers or accessories Rhythm in flower arrangements may be achieved by –

 

• Using curved stems

 

• Hiding all or part of any tall, straight stems.

 

• Placing flowers ‘in and out’ through the arrangement.

 

• Having flowers at various stages of development in the arrangement.

 

• Using foliage of various sizes and contrasting shapes.

 

• Having an irregular line of various- sized blooms.

 

• Rhythm is best achieved by repetition and easy gradual change.

 

5.  Contrast: Contrast and variety add interest to life and opposite things emphasize each other. A flower arrangement can be dull without contrast. Contrast can be created in shape – by turning the flowers to different ways when all round flowers are used. Contrast can be achieved by introducing line plant material. Strong contrast in textures can be used for interest. Very strong contrasts should be avoided as too much contrast may upset the unity of the arrangement.

 

 

6.  Emphasis/ dominance:

 

This involves having one or more areas in the arrangement to which the eye is drawn and on which it rests for a short time. This point is known as a ‘focal point’ or ‘centre of interest’. The usual methods to achieve emphasis are as follows-

 

• Include a small group of bold flowers (dominant material).

 

• Use an unusual container.

 

• Use striking foliage.

 

• Have sufficient plain background.

 

7.  Harmony/ unity:

 

In a pleasing flower arrangement, the plant material, container, base, accessory and setting should all be in harmony. Similarity in appearances between materials help s give repetition and a feeling of harmony, e.g., the curve of a piece of driftwood, etc. The resemblance in all cases need not be identical but a link in appearances is an echo giving a feel of relationship. The important fact here is that all plants look as if they belong to the arrangement and give a look of unity.

MATERIAL REQUIRED FOR FLOWER ARRANGEMENT

 

1.          Mechanics

2.          Equipment

3.          Containers

4.          Bases

5.          Accessories

6.          Plant material

7.          Support

1.      Mechanics: These are items used to keep flowers, foliage, and stems in place within the container. Mechanics must be fixed securely and should be hidden from view.

 

              Examples – florists’ foam (oasis), pin holders (Japanese term – kenzan),  chicken  wire, prong, adhesive clay and tape, florist cone.

 

• Floral foam, also called oasis, is a cellular plastic material, available in two types – green foam and brown/grey foam.

• Pin-holders, also called kenzan or needle-point holders, is a series of sharply pointed pins are firmly held in a solid lead base, to hold thick and heavy stems securely by impaling them on the pins.

 

• Chicken wire, also called ‘wire mesh’ or ‘wire netting’, is a fine- gauge wire used to cover floral foam blocks in large displays.

 

• Prong is the simplest type of floral foam anchor. It is a small plastic disc with vertical prongs. The base of the prong is attached to the container with adhesive clay and the floral foam is pressed down onto the prongs.

 

• Florist’s cone, also called a ‘flower tube’ or ‘flower funnel’. It acts like a miniature vase. It is used in large arrangements, where foliage or flowers need to be placed above their stem height.

 

2.      Equipment: This includes tools used to ensure that a satisfactory arrangement of plant material is created within the container. Examples – bucket, scissors, knife, watering can, mister, wire cutter, cocktail sticks, turn, wire, floral tape, candle holder, cut flower preservatives, and secateurs.

 

• Mister is a hand- held spray bottle to produce a fine mist of water droplets to keep an arrangement look fresh in warm weather.

 

• Secateurs are used to cut through thick and woody stems.

 

• Cocktail sticks or a tooth pick is used to make holes in florists’ foam for a soft stem of flower.

 

• Cut-flower preservatives is a bactericide ,available in powder or liquid form, to prevent slime and smell from developing in the vase water, plus sugar to prolong the life of fresh flowers. A preservative can be made in-house by adding 3 teaspoons of sugar and 1 drop of bleach to half a liter of water.

 

3.      Containers: These are receptacles that hold the flower arrangement. They may or may not be hidden by the plant material. The container must be waterproof and neutral colors such as soft grey, dull brown, off-white, or earth colors are most suitable because they are inconspicuous and do not detract attention from flowers displayed. Theme and simplicity should be kept in mind while choosing the design of the container. Example – vases and jugs, basket, bowls and trays, wreath frame etc.

 

4.      Bases: An object that is placed underneath the container to protect the surface of the support and/or to add to the beauty of the display is called a base. Example – table mat, tree section, wood base, stone base, and oriental base.

 

5.      Accessories: These are non-plant materials included in or placed alongside the arrangement. Their purpose in generally decorative but could be functional at times. Accessories are added to the design for extra interest or to ‘stretch’ the flowers when they are in short supply. Example – miniature dolls, hats, ribbons, beads, painted wire, wooden fruit shapes, silk flowers and foliage, candles, driftwood, shells, idols, interesting pebbles etc.

 

6.      Plant materials: These can be divided into 3 basic types-

 

•             Flowers (dominant/ focal/ point material) – This consists of bold flowers or clusters of small showy blooms. The dominant material provides a center of interest. Example – Gerbera, Chrysanthemum, lilies, Anthurium, Tulips, Poppies, Roses, Dahlias, and Daffodils.

 

•             Fillers (secondary material) –This consists of smaller flowers and all sorts of leaves and foliage that are used to cover the mechanics and edges of the container and also provide added interest and color to the display. Example – Asters, Ivy, Button Chrysanthemum, Carnations, Gypsophila (Baby’s breath), Limonium and Marguerites.

 

•             Foliage (line material) –This consists of tall stems, flowering spikes, or bold leaves that are used to create the basic framework or skeleton. This line material may be straight or curved and it sets the height and width of the finished arrangement. Examples – Gladioli, birds of paradise, golden rods, larkspur, asparagus ferns, palms, tuberoses, and lilies.

 

7.      Support: This refers to the structure on which the container stands. Example – tables, sideboards, alcoves, and shelves.

POINTS TO REMEMBER WHILE BUYING CUT FLOWERS

 

•       Check for that bucket must contain clean and non-smelling water, and also check placement of flower bucket in the shop, it has to be out of direct sunlight.

 

•       Foliage has to be firm and their ends have to be properly immersed in water.

 

•       Choose blooms, not the fully blooms for long lasting display.

 

TREATMENT OF GARDEN FLOWERS:

·        Flowers should be plucked in the morning. Once the flower are plucked they should survive, therefore an alternate source of water is required. Keep them in a jar of water with some floral food dissolved in the water.

·        Most flowers do not need a lot of water therefore immerse in about six inches of standing of water only.

·        Always carry the flowers head down as this retains the moisture in the stem.

·        All thorns should be removed from the stem before standing them in water.

·        Cut the stem at an angle so that the surface area for abortion of water increases.

·        Flowers that need special attention include lilac, poppies, zinnias, and marigold.

·        Lilac will take more water there fore it need to be conditioned in hot water, poppies have a very short life but so the stem should be immersed in very hot water or sealed over a flame and they will last several days then. zinnias and large marigold droop, their stem is hallow there fore some times we can steep them in aerated water so that the co2 takes the water up to the flower and this will keep the flower upright for a longer time.

·        Keep the flowers away from draught and strong winds, as that greatly dries up fresh flowers.

 

TREATMENT FOR FLOWERS FROM THE FLOWER SHOP

They must have been cut away from the parent plant at least two days before and they are also put into transit before they reach you so re-cut the stems and stand them in tepid water so that the tissue softens and the flower takes u[p the water, standing them in a fizzy drink also helps as the water reaches the flowers with force through the stem and the sugar content feeds the flower.

CARE OF FLOWERS

 

A flower or leaf cut from a plant has a short, though beautiful, life. It is possible to prolong this for a little while by a few methods. Flower arrangers use the term ‘conditioning’ to refer to the preparation of cut plant materials for a long life, the filling of stems with water, and prevention of wilting.

 

1)         A bucket of water at room temperature should be carried into the garden and the cut flowers should be immediately plunged into it. This helps retain their moisture for a longer period of time.

 

2)         Plant material should be cut at a slant, using sharp scissors or knife, either early in the morning or after sunset. At this time, they are crisp and filled with moisture.

3)         As a general rule, it is best to cut flowers before they reach maturity.

4)         Carry cut flowers in a heads-down position so that heavy-headed flowers will not snap off.

 

5)         Wrap the flowers in newspaper till the neck of the flowers. Plunge this bunch into a bucket of water for 3-4 hours or overnight to condition. This is called ‘hardening’. In case of foliage, submerge them in water for about 2 hours.

 

6)         Use a good pruning knife or scissors to make clean, slanting cuts, causing minimal damage or bruising to the little ducts in the stem which carry water.

 

7)         Make slanting cuts in stems rather than straight ones – preferably underwater, as this helps expose a larger surface area for water suction by the stems.

8)         When stems are woody, they may be cut crushed or split at the end, e.g. cherry, etc.

 

9)         To revive wilting flowers, snip off half an inch of the stem underwater and plunge in a deep container of water. Dead flowers should be cut off.

 

10)     Re-cut any stem that has been left out of water, doing this underwater if possible and removing about 2 inches of the stem.

 

11)     To reduce underwater decay, strip the stems of all foliage and thorns that fall below the waterline.

 

12)     Never place a fresh flower arrangement where it will be exposed to direct draughts from a fan or window. To prevent dehydration, keep cut flowers away from direct sunlight and large appliances as well.

 

13)    Do not put flowers near a bowl of citrus fruits as they emit ethylene gas when ripening, which causes wilting of flowers.

14)    Prolong the freshness of the arrangement by spraying with lukewarm water from a mister morning and night.

15)    Change the water every day if the arrangement is meant to last a while. Never use chilled water, as cut stems fare best in warm water of about 45 degree Celsius.

16)    Listerine, ammonia, charcoal, salt, lemonade, sugar, camphor, aspirin added in small amounts to the water, or commercial cut-flower preservatives slows down bacterial growth, thus prolonging the life of flowers.

 

17)     Use clean containers to prevent premature fouling and bacterial growth. Do not use aluminum containers for flowers.

18)     Every 3 days, re-cut the stems, clean the vase, completely replace the water, and add more preservative.

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.

13.   Successful floral arrangement begins with fresh plant materials that have been properly handled and prepared. Beauty and good composition of an arrangement is not determined by the cost or rarity of plant materials used, but by the way they are selected, cared for and arranged.

14.   Cut flowers and foliage the evening before the arrangement will be made to allow time for proper conditioning. Handle plant material carefully, handling only the stems.

15.   Most flowers will keep best if cut when nearly fully open. Many tight buds or young leaves wilt rapidly and will not take up water. Some flowers will keep best if cut in the bud stage or when they are just beginning to open. Fully open or faded flowers are past prime and usually will not keep well. Experiment with various types of plant materials to determine the best stage of maturity for cutting.

16.   Cut flowers and foliage with a sharp knife or flower shears. Cut stems on a slant to enable flowers to absorb more water. Cut stems longer than required for arrangement. Cut extra stems in case of damage.

17.   Stand flowers and foliage in a bucket of cool water as they are cut from the garden; place indoors in a cool, dark place. Re-cut stems indoors at a 45-degree angle. Cut stems under water to prevent air from entering the stem and interfering with water uptake. Place only an inch or so of the stem under the water to cut it.

18.   Conditioning is an important factor in successfully arranging and exhibiting cut plant materials. The purpose of conditioning is to allow the cut plant material to absorb as much water as possible. Plant material that is not conditioned appears dried out or wilted. Do not attempt to arrange flowers that have not first been properly conditioned; plant material that has not been conditioned is easily damaged in the arrangement process. Proper conditioning will also prolong the life of the arrangement.

19.   Stand cut plant materials in lukewarm water to a depth of half their length overnight in a cool, dark place.

20.   This allows the stem, leaves, and blossoms to absorb water to enable them to retain optimum beauty.

21.   The next morning, cut stems again under water at a 45-degree angle. Remove all foliage below the water level of the container; submerged foliage decays, creating foul water. Leave the cut plant materials in water until ready to use them. Wait until the plant materials feel stiff before arranging them.

22.   Some flowers with fleshy, fibrous stems such as cockscombs or sunflowers will last longer if about ½ inch of their cut ends are dipped in boiling water before being placed in a container. Woody stems should be peeled back and split to allow the stem to absorb more water. Plants that exude a milky substance should be sealed by searing the cut end, using a flame or by dipping it into powdered alum.

23.   Hollow-stemmed flowers should be filled with water before being placed in a container. Holding the cut flower upside down, fill the stems with water, invert the flower holding a finger over the cut end of the stem, place in water.

24.   Some plant material (generally foliage) will benefit from complete submersion in lukewarm water overnight. Experiment with different approaches to conditioning the flowers and foliage to be displayed to determine the best method. This will also help determine which flowers are well-suited for exhibiting.

 

ELEMENTS OF FLOWER ARRANGEMENT DESIGN

 

Light, space, line, form, size, pattern, texture and color are the visual qualities used in creating a design and are common to all art forms. An arrangement is judged on the effective use of these elements.

 

1.      Light: Illumination (natural or artificial) is necessary for vision. It affects color, shadows, and the visibility of a design.

 

2.      Space: The open area in and around the arrangement. It includes the space in which the design is placed. Space and size are also elements to be taken into consideration.

 

3.      Line: A visual path that leads the eye through the design and establishes the structural framework of the design. It carries the rhythm through the design. Line can be vertical or horizontal, diagonal, curved.

 

4.      Form: The contour of two-and three-dimensional material. It applies to individual components within the design as well as the contour of the design as a whole. In other words Form is Lines put together to provide a three dimensional  effect.

 

5.      Size: The visual dimension of line, shape, form and space.

 

6.      Pattern: The visual quality created by a combination of lines, forms, colors, textures and spaces in the design. It is dependent on illumination.

 

7.      Texture: The visual surface quality of the components, e.g. rough vs. smooth, dull vs. shiny. It can be soft, smooth, shiny, rough or scaly.

 

8.      Color: The visual response of the eye to light waves. There is a corresponding relationship between the principles of design and color. Warm colors (yellow, red, orange) seem to move forward. Cool colors (blue, green, violet) recede and seem farther away. An area of cool color will seem smaller than an equal area of warm color.  Bright colors such as red, orange, and yellow add warmth whereas, deep green blue, purple give a cooling effect to the surrounding. The qualities of color are:

 

a.      Hue or Chroma: The specific name of a color such as red, green, etc.

b.     Value: The lightness or darkness of a color. Pink is a light value of red obtained by adding white. It is called a tint. Maroon is a dark value of red obtained by adding black and it is called a shade.

c.      Intensity: The brilliance or dullness of a color.

 

COLOR SCHEMES

BASIC COLORS:

·        Red

·        Yellow

·        Blue

SECONDARY COLORS: (mixing two primary colors)

·        Violet

·        Orange

·        Green

TERTIARY COLORS (mixing a combination of primary and secondary colors)

·        Red-orange

·        Yellow-orange

·        Yellow-green

·        Blue-green

·        Blue-violet

·        Red-violet

COMPLIMENTARY COLORS: (opposite colors on color wheel)

NOTE: Following some of the above principles can produce a pleasing arrangement. (Arrangements need not follow all the principles).

                    Mass or Rounded Shapes                                       Spray or Filler Shapes

STYLES OF FLOWER ARRANGEMENT

 

On The Basis Of Styles

There are three different styles of flower arrangements.

·        Western Style/Traditional Style

·        Oriental style

·        Modern Style

Western Style or Traditional Style

The western style is also known as the Traditional Style. The western style of arrangement is based on symmetrical grouping of different flowers. It is displayed in a high decorative Vase. The flower arrangements in this style are quite large. Small flowers are concentrated at the center with larger flowers surrounding them. The center always contains dark colored flowers while light colored flowers and foliages are used to out-line them. The overall shapes of a Traditional arrangement may be round, oval, triangular, or pyramid.

A) Round Arrangement

These arrangements have a circular or oval outline and a balanced and similar appearance from all sides, .all Stem should appear to be emerging form a central point inside the container.

B) Horizontal Arrangements

They are symmetrical and low profile where the Horizontal line is the strongest line. They are suitable for table centre piece when placed on a long narrow rectangular table it repeats the line of the table.

C) Triangular Arrangement

Arrangements are those in which one point of the triangle extends further than the others. These arrangements can have a vertical emphasis where the vertical line is strong or a horizontal emphasis where the horizontal line is strong .It needs a firm framework on which to build the main line may not necessarily be set into the middle of the arrangement but it must be seen to be the main line that runs straight into the centre of the design

Oriental style

Oriental style is better known as IKEBANA. It is based on the use of fresh flowers and foliages. The ikebana style of flower arrangement is totally symbolic and is based on the idea of harmony between earthly and spiritual lives.

 

A) Ikebana

It originated in the 6th century BC in Japan around the same time when Buddhism reached Japan. KRU means “to arrange” and Bana means “flowers”, therefore Ikebana is an art of arranging of flowers, as an offering to God. The word literally means ‘making flowers live’ in Japanese. This Japanese style has been practiced for thousands of years. These arrangements are more than an aesthetic grouping of plant materials. They are symbolic representations of an ideal harmony that exists between earthly and eternal life. In each arrangement, there is an imaginary triangle. Its tallest line represents ‘heaven’. Facing and looking towards heaven is ‘man’. The lowest line, looking up to both, is ‘earth’.

There are many classical schools in Ikebana, the most famous of this school is “Sogatshu” this literally means moon light over the grass fields. Sogatshu has three important characters:

·        Shin (Heaven)

·        Soe (Man)

·        Hikae (Earth)

 

In Ikebana arrangements, Heaven, man and earth are represented by means of three main branches.

•                 Shin, the main spray, is the tallest and symbolizes heaven; it ends to the central axis of the vase. This stem should be 1 1/2 to 2 1/2 times the height of the container.

 

•                 Soe, the second highest stem, represents man. It provides width to the arrangement and is about three-fourth the height of the tallest spray. This stem forms an angle of about 45 degree with the rim of the container.

•                 Hikae, the lowest spray, denotes earth. This branch is about half as tall as the one signifying man and extends very little beyond the diameter of the container, forming an angle of about 75 degrees with the rim of the container. It is placed opposite the branch signifying man and is used to balance the arrangement. Ikebana arrangements are basically of two types Moribana and Nagirie. Moribana are made in shallow containers, while Nagirie is made in tall containers.

B) Points to be kept while making ikebana arrangements:

·       Equipments required for ikebana:

·       Scissors

·       Floral foam

·       Kin-Zan (pin holder) which should have short or long pins.

·       Base, it is very important in ikebana and they include mats, drift wood, carpet pieces and other decorative coverings.

·       Containers should not be too colourful so that they do not distract attention from the flowers. They are generally earthly in colours; they can be made of stone, terracotta, ceramic, clay, fibre glass.

·       Foliage

 

POINTS TO REMEMBER

 

•                 The Japanese use tall vases as well as low bowls.

 

•                 They always use an odd number of flowers, as they believe that odd numbers are lucky as well as more aesthetic. Thus, in all arrangements, three, five, or seven flower sprays are used.

 

•                 There is no overcrowding and all the plant materials are seen as separate units, but as a part of the whole.

 

TYPES OF IKEBANA FLOWER ARRANGEMENT

 

1.      Rikka, a ‘standing’ classical Japanese floral arrangement. This formal flower arrangement was originally seven-branched structures symbolizing the mythical Mount Meru of Buddhist cosmology.

 

2.      A classical arrangement in a tall cylindrical vase with a flowing and natural effect is called nageire. No kenzan is used in making the arrangement.

 

3.      A formal arrangement, which is the simpler version of Rikka, with fresh flowers, is called the seika style which has strict rules governing the lengths and angles of the stems.

 

4.      When a flat or low container is used, it is called a moribana style. It is an informal arrangement in a shallow container in which a pin-holder is used as mechanics.

5.      A contemporary style of doing ikebana is called as morimono.

MORIBANA                            NAGEIRE                                       SEIKA

                            RIKKA                                         MORIMONO

C) Dos and Don’ts while doing an Ikebana:

·       Ikebana arrangement should be never be made in the centre of a horizontal container, it should be in any of these four positions:

·       There are seven variations in ikebana and eight being free style, in free style arrangement two varieties of colours can be used symmetrical lined\s can also be used

·       Fruits and vegetables can also be used with flowers.

·       Dried flowers (nonohana) and branch of trees and plants can also be used leaves and stems can also be used.

·       The first four variation are very simple and basic

·       The three lines are present maximum two colours are used

·       Maximum nine flowers are used.

·       They are simple in form.

·       In the fifth variation two pin holders are used, the sixth variation are huge centre table arrangements, the seventh variation includes floating arrangements; multiple arrangements can be used.

 

Modern Style:

This style has no fixed rules; the arrangement uses both fresh flowers and foliages along with dry parts of trees, pieces of wood, bark and even sculpture.

Floral Arrangement Shapes

STYLES OF FLOWER ARRANGEMENT ON THE BASIS OF EFFECT

1.          FORMAL ARRANGEMENT –this is symmetrical and precise.

 

2.          SEMI-FORMAL ARRANGEMENT – this is more or less symmetrical in outline, but not in the details of arrangement

FORMAL ARRANGEMENT                  SEMI FORMAL ARRANGEMENT

3.          INFORMAL ARRANGEMENT – this is asymmetrical and ‘free’.

 

4.          MODERN OR ABSTRACT OR FREE-STYLE ARRANGEMENT – these have no fixed rules for correct proportions. These arrangements do not have a definite geometric outline; instead the emphasis is on line and space. The individual beauty of each piece of plant material is emphasized instead of the beauty of an outline shape or a mass.

             INFORMAL ARRANGEMENT           FREE STYLE ARRANGEMENT

TYPES OF FLOWER ARRANGEMENT ON THE BASIS OF SHAPES

 

1.                Horizontal – In this style, open spaces within the boundary of the arrangement are the main feature. Most of the display is line material. The basic feature of a line design is limited use of plant material with support often provided by a pin holder.

HORIZONTAL STYLE              TRIANGULAR STYLE       VERTICAL STYLE

2.          Triangular -It is a popular shape for symmetrical arrangements. The first step is to establish lines of height and width, usually with flowers or foliage of finer form or paler color. The next step is to establish a focal point of interest with large or darker-colored flowers. Fill in with flowers of varied stem lengths, grouping colors.

 

• Left triangle-  made in a shallow container with consecutive stem along the left side.

 

• Right triangle - like the left triangle arrangement, but the tallest stem on the right side of the container with consecutive stem.

 

They are placed on the reception counter, lobby, corner table, side table and alcoves. The right or left facing triangular shapes are always meant for corner tables. Also for ceremonial settings, such as weddings, funerals, graduations and banquets use the triangular arrangement, as it is large and dramatic by making a bold statement.

 

3.          Vertical-A very tall arrangement placed in long and cylindrical flower vase using a very long stemmed flower like torch lilies.

 

4.          Line mass/ traditional/ western-In this style, some open space is present within the boundary of the arrangement.

 

•       Circular shape - or round shape, is an arrangement in which flowers are arranged in circular designs.

 

•       Crescent shape - it is asymmetrical and formal arrangement which requires more skill and experience. It is always placed along the wall and not at the center so that only one side is visible because the crescent arrangement is a one-sided arrangement. It lends a touch of artistic beauty to coffee tables and horizontal arrangements of flowers make delightful table center pieces.

 

•       Fan shape - the fan or horizontal shape is a good line to follow when designing flowers for the center of the table. It is a low arrangement, symmetrical and thus attractive from every angle. It is a one-sided arrangement and is to be placed along the wall, side table, corner table, buffet table, etc.

•       Hogarth or ‘S’ shape - this style was pioneered by an 18^th century painter, William Hogarth. This is a very graceful and easier to make arrangement when curved branches and pliable stems are used. After establishing the S shape with these, flowers are filled in at the center and just above and below the rim of the tall container. It is also a one-sided arrangement and is to be place along the wall or corner tables only. Formal gatherings use oval or Hogarth's curve arrangements, as they are sophisticated and blend well with formal settings.

 

•       Christmas tree arrangement– It is used during Christmas/ New Year. It is placed in lobby, foyer and banquet hall only.

CIRCULAR STYLE                           FAN STYLE                           CRESCENT STYLE

            HOGARTH STYLE  CHRISTMAS TREE                                  IKEBANA STYLE

5.  IKEBANA (Japanese/ Oriental flower arrangement)

 

 

6.          Miscellaneous style -

 

•                 Parallel style/ European style/ contemporary/ free style

 

•                 Dried flower arrangement

        CONTEMPORARY ARRANGEMENT               DRIED FLOWER ARRANGEMENT

FLORAL DECORATIONS FOR VARIOUS HOTEL AREAS

 

Flowers are used for decorating various areas in the hotel like restaurants, reception area, lobby area, rooms etc. They provide a cheerful appearance and colour to the room. The arrangement should blend with the décor of the room. It should be suited to the occasion and location. Placement of fresh flowers should be done after careful consideration. A plain and contrasting backdrop is very important for the flower arrangement .The positioning of an arrangement in a room should be such that they are not exposed to any direct air draughts. Large arrangements are generally made for very large rooms or halls and these arrangements are placed in the center of the room, as the focus. Single sided arrangements are placed against a wall on a shelf or a rack out of the reach of children; small circular or horizontal arrangements are kept on table tops.

 

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.

 

 

 

 

 

 

TYPES OF FLOWER ARRANGEMENT FOR DIFFERENT PLACES AND OCCASIONS

 

The setting often dictates the type of arrangement. Ceremonial settings, such as weddings, funerals, graduations and banquets use the triangular arrangement, as it is large and dramatic making a bold statement.

·        Formal gatherings use oval or Hogarth's curve arrangements, as they are sophisticated and blend well with formal settings.

·        Crescent arrangements lend a touch of artistic beauty to coffee tables and horizontal arrangements make delightful table centre pieces.

·        Vertical arrangement fit a variety of settings depending on the overall height and size of the display. Mantels and side tables highlight these arrangements.

·        Minimal arrangements brighten dark corners and nooks and liven up bookshelves and cabinets.

·        Arrange fresh flower bouquets for buffet style gatherings.

·        Place several small bud vases that hold over-size Gerbera daisies between various dishes offered.

·        Avoid fragrant flowers since they can interfere with the enticing aroma of the foods. Another way you can display the flower arrangements is to place a couple of fresh bouquets in a wicker basket.

·        Line the baskets with plastic, and insert a moistened block of floral foam in the center. The centerpiece can serve as a divider between main dishes and desserts or food and paper goods.

 

 

Flower arrangements for reception area: The reception desk is the first area that the guest comes in contact with. This desk becomes part of the lounge or lobby. Arrangements should lend character and cheerfulness to the surroundings. They should blend with the décor. Roses, tuberoses and gladioli, chrysanthemums, carnations etc. are most suitable. The arrangement may be two-dimensional since it needs to be viewed by the guest.

Lobbies: Flower arrangements displayed in hotel lobbies are usually elaborate or classis displays. If placed in special inches they are frontal, if placed around the lobby area they are all-sided.

Dining Areas: The role of a flower arrangement on a dining table is to enhance the scene but dominate it visually.

Buffet Table: Flower arrangements on buffet table act as centrepieces and focus of attention. The basic rules of arrangements in dining area should be followed and a multi- tier arrangement of a combination with fruits and carved vegetables can be made. Flowers used should not have a strong smell. Theme arrangements can be made in theme restaurants.

 

Banquet Table: A banquet is a formal sit down service and the flower arrangement must also follow a formal pattern. The colour should blend harmoniously with the décor of the banquet hall. A table that is large with a seating capacity of 15-20 guests should have at least 4-5 small arrangements. These should be low and all rounds. Flower arrangement for special banquets like wedding banquets or in honour of VIP guests should be formal and usually monochromatic.

Coffee Table: For a coffee table a low mass arrangement that can be viewed from all sides is suitable. Few large flowers combined with tiny blossoms are appropriate. Arrangements can be informal and relaxing.

 

The location of a flower arrangement affects the ‘principles of design’, which is explained as follows-

 

1.          Table arrangement - this refers to the arrangements used to decorate tables for seated meals, banquets, buffets, etc. These should be –

 

a)        Simple – e.g. fruits placed in a low container, two or three flowers and a few leaves in a small container, etc.

 

b)        Appropriate in size – since the table is in use for eating and not for showing flowers, the arrangement should be small and neat and not so large and overflowing so to fall into the plates, etc. It should not be too dominating.

 

c)          Proper in shape – flowers should never interfere with conversation on the dining table. A low arrangement is most suitable and the design should look attractive from all sides. The shape of the table will usually dictate the shape of the flower arrangement. A rectangular table may need a design that is long, etc.

 

2.          Reception table – Bold arrangements are made keeping in view the large counters they have to be put on and they should command a dominant position where they can be viewed by a large number of people. Normally it should be front facing.

 

3.          Guest rooms – Strong smelling flowers should be avoided and the arrangement should not be large for a small room or vice-versa. This means that the arrangement should be in size and proportion to the room and site. Most arrangements are either placed on coffee table or dining table ( in suites) when they should be round and on writing tables, usually with the back to the wall in which case they can be front facing.

It is important to note that flower arrangements are kept at different eye levels which would affect the actual height of the arrangement. As a rule in a tall flower vase – height of the tallest floral material should be one and a half to two times the length of the vase. In a higher level placed flower arrangements are kept above the eye level and have the largest stem reduced below accepted measure so as to conform to the visual scale of proportion.

 

In a lower flower arrangements should not have the largest stem over and above the accepted scale.

 

TRIANGULAR SHAPE – They are placed on the reception counter, lobby, corner table, side table and alcoves. The right or left facing triangular shapes are always meant for corner tables.

CRESCENT SHAPE – It is always placed along the wall and not at the centre so that only one side is visible because the crescent arrangement is a one-sided arrangement.

TORCH SHAPE – This arrangement can be one-sided or both-sided and is placed on buffet table, corner table, and reception counter. The large ones are used in a banquet hall or lobby. It is one-sided, so it should always be placed against the wall. As it is a tall arrangement, it should not be used on the dining table.

FAN SHAPE – It is a one-sided arrangement and is to be placed along the wall, side table, corner table, buffet table, etc.

HOGARTH SHAPE – It is also a one-sided arrangement and is to be placed along the wall or corner tables only.

CHRISTMAS TREE – It is used during Christmas or New Year. It is placed in the lobby, foyer and banquet hall only.

 

FLOWER ARRANGEMENTS ON A DINING TABLE:

 

•          No such flowers should be chosen that are infected by insects.

•          Aromatic or fragrant flowers should not be used.

•          The flower arrangement should be small in size so that people sitting opposite can see each other.

•          The colours of the flowers should be chosen according to the container, table layout theme. Very bright flowers should be avoided.

 

GENERAL RULES

 

1.         Consider the size of the blooms when choosing a design for arrangement. Large flowers, such as sunflowers or peonies require large displays such as the vertical or triangle design. Small delicate flowers require a small vase and may be displayed in a minimal design or as the central focus of a horizontal display.

2.         The size of the vase or container determines the height of the arrangement. The tallest blooms are displayed three to four times time the height of the vase for best appearance and balance. In vertical displays, the vertical sprays are three to four times as long as the height of the vase. Minimal displays do not incorporate these rules, although the vase selected should be considerably smaller than the central bloom.

3.         Florists create floral arrangements following eight basic designs. Horizontal flower arrangements created in shallow containers feature one large central bloom, such as a rose, as focal point. Horizontal sprays spread to either side with fillers like baby breath clustered near the central bloom. Vertical arrangements display tall flowers with a variety of fillers to create a balance. Baby's breath, forget-me-nots or other airy sprays create attractive fillers. Crescent arrangements shaped like a crescent moon feature curved branches and flowers like gladiolas. A triangular arrangement features tall flowers in the center with smaller flowers completing the triangle. Oval flower arrangements take advantage of both color and size with the biggest brightest flowers in the center and gradually decreasing hues to the sides. The minimal arrangement focuses on the central flower with few fillers or smaller blooms. Hogarth's curve is a complex arrangement shaped like an S.

 

 

BONSAI

 

Bonsai is a horticultural art which is used to beautify hotel interiors, specially lobbies and restaurants.

 

Bonsai literally means ‘a plant in a tray’. It is a creative art where the raw material is a living thing – a tree or a plant. In the bonsai school, the shape and properties of a full grown tree, as found in nature, are sought to be copied exactly in miniature style within the confines of a container. Styles of Bonsai-

 

1.          Informal upright style

2.          Windswept style

3.          Roots over rock style

4.          Cascade style

5.          Multiple trunk style

6.          Forest style

7.          Broom style

 

THEMES DEPICTIONS WITH THE HELP OF DIFFERENT FLOWERS SETTINGS

1.  Vertical lines depicting stately and bold character.

2.  Horizontal lines appear restful and calm.

3.  Circular patterns denote satisfaction or completeness.

4.  Diagonal suggests movement or force.

5.  Radiating lines symbolize alertness and activity.

6.  Cascading or hanging lines stand for depressive mood.

 

7.  Color schemes may be monochromatic or poly chromatic;

 

o   Red Love and Bravery

 

o   Blue Serenity

 

o   Yellow Cheerfulness, Youthfulness

 

o   Orange Courage, Energy and Hope

 

o   Magenta Richness and Luxury

 

o   Black Mysticism and Drama

 

o   White Purity and Delicateness

 

o   Grey Mildness Restraint

USE OF FLOWERS IN HOTELS

·        Flower arrangement in an organisation is mainly for decoration and color toward the beauty enhancement. As it is essentially a decorative piece and should serve as a centre of attraction.

·        Arrangements can be composed entirely of flowers or of foliage and in combination with vegetables and fruits it forms an accessory of arrangement. It also has a capacity of introducing a personal touch. In an otherwise static or impersonal atmosphere of a hotel room it gives the feeling of freshness. In these days flowers are becoming more and more extensive in all establishments. The use of flower arrangement depends on:

•          House policy

•          Number of special functions

•          Type of service offered

•          Size and type of the building

•          Availability of flowers

·        As a housekeeper he/she automatically becomes responsible for flowers and different arrangements placed in the hotel. The extent of responsibility varies from hotel to hotel. There may be a flower shop inside the hotel premises or the responsibility of flower may be given on a contract to an outside agency. The person employed for flowers has to have a very sound knowledge about flowers and necessary accessories. He should be efficient enough in arranging different types of arrangements for different functions and areas, like restaurants, rooms, corridors, lobby, banquet halls, offices, public areas. The extent to which flowers are used will depend on the degree of luxury.

·        Different shapes of flower arrangements are triangular, round, L, S, crescent, oval bowl etc.

·        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.

 

SUMMARY

Flower arrangement is an art and is very important in decoration of a hotel. Special equipments required for the arrangement of flowers like flower cutter, floral form, ribbons and the type of plant material required are line flowers, focal flowers and fillers. The main types of flower arrangements include symmetrical triangle, asymmetrical, circular arrangements, vertical and horizontal arrangements. For making any of these arrangements the principles of flower arrangements are important they include: Design, Scale and Proportion, Balance, Harmony. To the above four principals add the following sub principles: Focus, Rhythm or Visual Movement, Visual Depth and Interest, Colour and Contrast, Unity and Variety, Distinction. Ikebana is a classical style of flower arrangement which originated in the 6th century BC in Japan. It was made as an offering to god. Sogatshu” Moribana and Nagirie are few of the important schools of Ikebana.

PPT FOR UNIT 1

Unit 1 the Art of Floral De... by Deepak Chhikara