BAGAIMANA MERUMUSKAN PROGRAM RUANG HOTEL??

Hasil anlisis investasi pada tahap FS, secara garis besar telah memberikan gambaran tentang : Penetapan tujuan pembangunan dan arah pelayanan yang akan diberikan /dijual Berapa jumlah,jenis, luasan bed room yang akan dibuat , standar room jumlah,jenis, suites dst, serta semua fasilitas yang akan dibangun. dst, dibangun. Performance secara keseluruhan seperti apa yang diinginkan oleh operator/owner. Fasilitas pendukung apa saja yang perlu dibuat dan berapa besar kapasitasnya ? Manajemen pengelolaannya seperti apa ??

LANGKAH SELANJUTNYA ADALAH :

 TENTUKAN JUMLAH, JENIS GUESTROOM


 

Tentukan jumlah Room Keys (unit room yang dapat terjual secara terpisah) terpisah) Tentukan jumlah room modul (keseluruhan room) Difinisikan setiap jenis guestroom (standard room, suite room, duluxe dst, beserta luasannya/dimensinya) +equipment, dst, luasannya/dimensinya) requirment & accessoriesnya

 TENTUKAN LOBBY DAN RUANG YANG ADA DI DALAMNYA

    

Arsitektur imagenya. imagenya. Reservation/front desk Lobby lounge/bar Retail shop/arcade dst

 TENTUKAN FOOD & BEVERAGE



  

Kapasitas dari restaurant atau kapasitas dan jenis dari masingmasingmasing restaurant jika ada lebih dari satu restaurant Kapasitas dari masing-masing lounge masingTingkatan kualitas dan tema dari masing-masing restaurant. masingDst. Dst.

 TENTUKAN FUNCTION SPACE

 

Kapasitas dari ball room, dimensi dan peruntukannya. peruntukannya. Kapasitas ruang meeting dan banquet space.

 TENTUKAN RUANG PENDUKUNG

    

Apakah dipelukan ruang Exhibition. Ruang Rekreasi dan olah raga. (kolam renang, tennes court, dll) (kolam renang, dll) Busines area.(money changer, bank, taxi desk, internet,dst) internet,dst) Parkir. Parkir. dst

SELANJUTNYA :


 

 

Mulailah dengan konfigurasi arsitekturnya (Architecrural configuration). Tentukan jumlah lantai bangunan. bangunan. Lokasi fasilitas F & B (mungkin dibutuhkan lebih dari satu lokasi, (mungkin lokasi, berdasarkan pertimbangan jarak capai dan pelayanan). pelayanan). Lokasi dari ball room, apakah diperlukan ruang prefunction, efek prefunction, bebas kolom pada lantai yang berada diatasnya, dst diatasnya, Apakah memungkinkan untuk membangun basemen. perbandingan KDB (BC), atau KLB (FAR) yang diijinkan oleh peraturan yang ada, dst. ada, dst.

BERIKUT CONTOH KEBUTUHAN RUANG HOTEL :

King Double-doubles Handicapped Suites Manager s appartement Corridor Support elevator linen storage Vending ice

Flow area Seating area Retail shop Lobby lounge Receptionist Library Assistant manger Support Bellman station Telephones Toilet Cocktail lounge Lobby bar Entertainmentlounge Nightclub Pool bar Support Performer s dressing rooms Bar storage Toilet,Coats, Telephones

Coffee shop Specialty Restaurant Theme Restaurant Rooftop Restaurant Deli (pengantaran ??) Snack bar

Ballroom Ballroom foyer Junior Ballroom Junior ballroom foyer Banquet rooms Meeting rooms Board room Lecture theater Exhibit hall Support Function room storage Audiovisual equipment storage Convention registration Projection booth Translation booth Banquet captain s office Toilet, coats, telephones

FRONT OFFICE Front desk Front office manager Assistant manager Credit manager Director of rooms Reception secretary Reservations area Reservation manager Telephone operator Fire control room Bellmen storage Safe deposit boxes General Cashier Count room Work area/mail Storage

EXECUTIVE OFFICE Reception/waiting General manager Executive assist.manager Resident manger F & B manager Secretary Conference room Copying & storage SALES & CATERING Reception/waiting Director of sales Sales representatives Director of public relations Secretary Catering manager Banquet manager Banquet representatives Function book room Beverage manager Convention services Secretary Copying & storage ACCOUNTING Reception/waiting Controller Assist.Controller/auditor Account.work area Payroll manger Secretary Copying & storage Computer/IT/Data room Files room

Main kitchen Banquet pantry Coffee shop pantry Specialy rest.pantry Bake shop Room service area Chef s office Dry food storage Refrigerated food storage Beverage Storage Refrigerated beverage storage Silver, glas, pot, disk, plate storage Food controller office Disk, plate washing area Toilet

Loading dock Receiving area Receiving office Puchasing office Locked storage Empty botle storage Trash holding area Refrigreted garbage Pot & can wash Compactor Ground equipment storage General storage

PERSONAL Time keeper Security Personnel reception Personnel manager Assist personnel manager Interveiw room Tranning room Files & Storage First aid EMPLOYEE FACILITIES Men s lockers & toilets Women s lockers & toilets Banquet staff lockers Employee cafetaria/canteen

LOUNDRY Soiled linen room Loundry Loundry supervisor Valet loundry Supplies storage HOUSE KEEPING House keeper Assist.housekeeper Secretary Linen storage Uniform issue/storage Supplies storage Lost & Found Sewing room

Engineer Assistant engineer Secretarial Carpentry shop Plumbing shop Electrical shop Paint shop TV refair shop Key shop Energy management computer Engineering storeroom Mechanical plant Transformer/cubical room Emergency generator Meter room Fire pumps Electrical switchboard Elevator machine room Telephone equip.room

Swimming pool Pool &deck Whirlpool Lockers, toilets, sauna SPA Exercise room Game room Manager s office Attendant (pembantu/staff) Equipment storage Pool pump & fillter Recquetball/squash Golf,tennis club Children s playroom

PARKING : Dengan pelayanan atau selter LUGGAGE HANDLING : By guest or bellman, dgn jalur khusus/tidak LUGGAGE HANDLING : By guest or bellman, dgn jalur khusus/tidak FRONT DESK PROCEDURES : Computer, room status, credit, safe deposit ? GUEST ROOM FOOD & SERVICE : Hours, menu, cart, or try ? RESTAURANT SERVICE : Hours, Tipe pelayanan, outdoor ? RECREATION : Hours, dibuka unt umum, children, keselamatan, lockernya. ? GUESTROOM COMMUNICATION : Phone, TV cable, massage systems, wake up. ?

GUESTROOM AMENITIES : Turndown, extra linen, butler. ? GUEST SECURITY : Key system, fire evacuation procedure. ?

EMPLOYEE ENTRANCE : Time keeping, security. ? EMPLOYEE UNIFORM : Ussing, loundering. ? EMPLOYEE FACILITIES : Cafetaria, lounge, recreation, housing. ? STAFF COMMUNICATION : Paging, housekeeping systems. ? DATA PROCESSING : Reservations , accounting, phones. ? ACCOUNTING /CONTROLS : F&B control, drop safe, closed circuit TV. (CCTV) ?

FOOD PREPARATION : Central or decentralized ?

RECEIVING AREA : Sparate receiving from trash, control, purchasing ? LOUNDRY : In house, guest loundry, hours. ? TRASH & GARBAGE : Holding, refrigeration, compaction, glass, can wash ? VERTICAL CIRCULATION : Stocking of linen, rooftop restaurant, trash & linen chutes ?