Interiorscaping

1
Interiorscaping

• Chapter 9

2
Care of new arrivals

• Unloading
• Unwrapping
• Inspecting
• Transporting
• Handling

3
Delivering and installation

• Only clean plants
• Resleeve
• Load largest plants first
• When unloading, know where plants are to be
  located
• Watch doors and low ceilings

4
Potting and repotting

• Pots are cracked or split
• Roots are compacted
• At least 1-2 inches larger in diameter
• Double potting
• Foam collars between pots

5
mulches

• Organic or inorganic
• Less water
• More attractive
• Depth of 2-3 inches
• Fire hazard or not

6
Monitoring the environment

• Measure the light
• Use a new light meter/2 years
• Light change with the season
• Measuring the temperature 70-75 day- 60-65 night
• Measuring humidity hygrometer or sling
  psychrometers

7
Determining water quality

• Toxicity problems
• Ph and alkalinity problems
• Improper nutrient composition

8
watering

• When and how much
• Top watering washes out excess salts, evenly
  moistens the media, refreshes aeration
• Keep good records
• High ph 8-14 problems
• Wetting agents
• Trickle irrigation
• Subirrigation

9
fertilizing

• Use low rates
• Slow release
• Water soluble most often used

10
Plant grooming

• Look healthy to be healthy
• Cleaning
• Leaf blower
• Feather duster
• Towels
• Leaf shine
• Trimming
• staking

11
pruning

• Contain its size
• Allow more light
• Proper equipment
• Timing of pruning
• Natural target pruning page 171
• Do not paint wound heals faster

12
Other jobs

• Replacing plants
• Rotating plants
• Installing seasonal flowering plants
• Applying pesticides spray or granulars
• Phytotoxicity-chemical damage to plant foliage

13
Chapter 10

• Working as a Professional interior landscaper

14
Contracts, agreements

• Length
• Plant list
• Services rendered
• Customers responsibilities
• Terms of payment

15
Customer relations

• Proper dress
• Uniform
• Identification
• Shoes
• Winter wear

16
Importance of service

• Public relations
• Handling customer complaints
• Angry customer
• Solving the problem

17
Service visit

• Mapping
• Routing
• The visit where to enter, when, etc
• The customer is always right

18
conclusion

• The customer is always right
• We are dealing with a perishable product on the
  customers premises