Hotel must also address variety of needs:  Location  Market demand  Competition  Quality level  Operational features  Restaurant concepts  Staffing  Budget

FEASIBILITY STUDY  Market analysis: analysis of economic conditions, demand for hotel services, and present supply of hotels.  Competitor’s survey: Analysis of competing facilities, services, amenities, and price.  Financial projections: Forecast of income and operating expenses for 5 to 10m years. PROJECT DEFINATION  Statement of purpose: Concise paragraph integrating market, site, and facilities.  List of revenue- producing areas: summary list of guestroom types, food and beverage outlets, meeting and banquet rooms, retail, recreation, and parking. SPACE PROGRAM  Space allocation program: Detail list of space requirements for all areas. DESCRIPITION OF OPERATIONS  Description of operations: Explanation of operational producers and functions including flow diagrams.  Food and beverages (F/B) program: Definition of concept or theme for each F & B area.  Staffing guide: Listing of personnel requirements by department. PROJECT BUDGET  Outline budget: categorization of costs including construction, furnishing and equipment, development costs, financing, land, and preopening expenses.

What market is supposed to attract? What class and type of hotel might be? What services amenities should it provide? Which public functions should be emphasized? As the developer focuses on the projections for operating income and expenses, the designer refine their summary list of major facilities to better meet the project objectives: GUEST ROOMS  Number of room “keys”( separate rental units)  Number of room bays (total Equivalent room modules)  Typical room and suite dimensions LOBBY AND PUBLIC AREAS  Architectural image  Amount of retail shop space FOOD AND BEVERAGES  Capacity of each restaurant  Capacity of each lounge  Quality level and theme for each FUNCTION SPACE  Need of exhibition space  Amount of recreation facilities  Parking requirements     

Typical figures for early estimates Motor Inn* Number of 150 guest rooms Net guest room 310 (29) area Gross guest 420(39) room area Total guest 63,000 room area (5860) Guest room 80 percentage Total Project 78,750 area (7,325) Total area/ 525 (49) Commercial* 300 330(31) 460(43) 138,000 (12,835) 75 184,000 (17,110) 6159(57) Convention* 600 330(31) 480(45) 288,000 (26,785) 70 412,000 (38,315) 685(64) Super luxury* 250 400(37) 580(54) 145,000 (13,485) 75 192,500 (17,900) 770(72)

room * Area figures in Square feet (square meters) excluding parking and recreational facilities Factors which greatly influence the space requirements:  Architectural configuration  Number of floors  Location of food and beverages outlets (may require various satellite kitchens)  Location of ball room (may require pantry; also establish column free zone that affects guest room tower placement)  Availability of basement space  Ratio of land to gross building area (affects stacking of public areas, duplication of circulation areas and lobbies, and need for parking structure) Detailed Hotel Program Checklist Space 200 Guestroom (number of rooms) King (43%) 86 Double-Doubles 199 (50%) Handicapped (2%) 4 Suites (5%) 10 Corridor support: o Elevators o Linen storage o Vending ice Space Lobby (Square feet) Flow area Seating Retail Assistant manager support: o Bellman station o Telephones o Toilets 200 2000 200 100 0 50 SIZE OF HOTEL (No. of rooms) 500 1000 215 250 10 25 430 500 20 50

SIZE OF HOTEL (No. of rooms) 500 1000 4000 500 800 100 50 7000 1000 2000 100 50

SIZE OF HOTEL (No. of rooms) Space 200 500 1000 Food and beverages outlets (Square feet) Coffee shop 2400 3500 4400 Specially restaurant 0 2800 0 Theme restaurant 0 0 4000 Roof top restaurant 0 0 3000 Deli 0 0 750 Snack Bar 0 0 0 Cocktail Lounge 1600 1920 2400 Lobby Bar 800 2000 2000 Entertainment 0 3150 0 Lounge Night club 0 0 5000 Pool bar support: 0 0 0 o Performer’s 0 0 250 dressing room o Bar Storage 75 100 100 o Toilet, coats, telephones Space Function areas (Square feet) Ballroom Ballroom foyer Junior ballroom Junior Ballroom foyer Banquet Rooms Meeting Rooms Boardroom Lecture Theatre Exhibit hall Support: o Function Room Storage o Audiovisual Equipment Storage o Convention registration o Projection booth o Translation Booth o Banquet Captain’s 200 3500 900 0 0 0 1200 0 0 0 500 0 0 0 0 0 SIZE OF HOTEL (No. of rooms) 500 1000 8000 2000 4000 1000 2400 2400 600 1200 0 2500 100 0 250 0 100 20000 5000 12000 3000 6000 6000 1200 1500 15000 5000 200 200 400 0 200

Office o Toilets.coats.telephones SIZE OF HOTEL (No. of rooms) 500 1000 160 120 0 100 0 100 80 0 80 80 30 0 125 40 40 200 150 0 0 120 100 0 40 150 150 0 0 0 0 0 0 0 0 0 0 50 250 120 120 100 150 100 200 120 150 120 60 120 150 100 80 250 200 180 0 150 150 200 100 200 150 330 150 225 150 150 100 80 120 120 150 150 420 120 120 100 150 100 250 120 200 120 60 120 200 150 120 300 300 180 180 175 200 250 100 300 200 550 150 375 200 175 200 100 120 240 225 200 Space 200 Administration (Square feet) FRONT OFFICE Front Desk Front Office Manager Assistant Manager Credit Manager Director of Rooms Reception/Secretary Reservations Area Reservations Manager Telephone Operators Fire Control Room Bellman Storage Safe Deposit Boxes Count Room Work Area Mall Storage Executive Office Reception Waiting General Manager Executive assistant manager Resident manager Food and beverages manager Secretary Conference room Copying and storage Sales and Catering Reception Waiting Director of sales Sales representative Director of public relation Secretary Catering manager Banquet manager Banquet representatives Function book room Beverage manager Convention services Secretary Copying and Storage .

sliver. of rooms) 500 1000 9000 1200 0 1200 850 300 120 1000 800 500 250 500 120 150 13000 2000 0 1200 1000 500 120 1800 1200 1000 400 1000 120 150 Space 200 Receiving and Storage (Square feet) Loading dock 200 Receiving area 250 Receiving office 120 Purchasing office 120 Locked storage 125 Empty bottle 100 storage Thrash holding area 150 SIZE OF HOTEL (No. glass 200 storage Food controller 100 storage Toilets 100 0 120 0 150 120 0 100 0 100 100 150 100 600 120 100 200 100 125 100 180 100 800 150 100 300 150 175 SIZE OF HOTEL (No. of rooms) 500 1000 400 500 150 175 175 125 200 800 1200 150 200 200 150 250 .Accounting Reception waiting Controller Assistant controller/ auditor Accounting work area Payroll manager Secretary Copying and Storage Computer Room Dead files Space 200 Food Preparation (Square feet) Main Kitchen 2000 Banquet Pantry 0 Coffee shop pantry 0 Specially restaurant 0 pantry Bake shop 0 Room service area 75 Chef’s office 100 Dry food storage 300 Refrigerated food 200 storage Beverage Storage 150 Refrigerated 100 beverage storage China.

Refrigerated garbage Can wash Compactor Grounds equipment storage General storage 80 100 150 200 1000 100 120 200 300 2000 120 120 200 400 4000 Space 200 Employee areas (Square feet) Personnel Time keeper 100 Security 0 Personnel reception 120 Personnel manager 120 Assistant personnel 0 manager Interview room 100 Training room 0 Files and storage 50 First aid 80 Employee facilities Men’s locker/toilets 400 Women’s 400 locker/toilets Banquet staff 0 lockers Employee cafeteria 400 SIZE OF HOTEL (No. of rooms) 500 1000 120 120 150 140 120 100 225 80 100 900 1200 400 1000 120 120 200 160 120 200 250 100 150 1700 2300 600 1800 SIZE OF HOTEL (No. of rooms) Space 200 500 1000 Laundry and House keeping (Square feet) Laundry Soiled linen room 100 150 250 Laundry 1000 2500 4000 Laundry supervisor 0 100 120 Valet Laundry 100 150 200 Supplies storage 50 125 175 House keeping House keeper 100 125 150 Assistant house keeper 0 100 120 Secretary 0 100 100 Linen storage 500 1500 3000 Uniform issue/storage 250 500 800 .

300 sauna 1000 6000 1500 500 150 200 1000 800 800 SIZE OF HOTEL (No. of rooms) 500 1000 1200 3000 100 500 1500 4000 200 1000 . toilets. of rooms) 500 1000 125 100 100 200 200 200 200 150 80 120 800 150 100 100 250 250 250 250 200 100 120 1000 SIZE OF HOTEL (No.Supplies storage Lost and found Sewing room 0 100 0 100 150 100 200 200 200 Space 200 Engineering (Square feet) Engineer 100 Assistant engineer 0 Secretarial 0 Carpentry shop 0 Plumbing shop 0 Electrical shop 0 Paint shop 100 TV repair shop 100 Key shop 60 Energy management 0 computer Engineering 300 storeroom SIZE OF HOTEL (No. of rooms) Space 200 500 Mechanical areas (Square feet) Mechanical plant 1200 3000 Transformer room 150 1000 Emergency 0 300 generator Meter room 50 100 Fire pumps 0 100 Electrical 200 750 switchboard Elevator machine 100 400 room Telephone 100 500 equipment room Space 200 Recreation (Square feet) Swimming pool 800 Pool including deck 2000 Whirlpool 0 Locker’s.

safety. recreation. phones?  Accounting/controls: F&B control. fire evacuation system? Staff operations:  Employee entrance: Time keeper security?  Employee uniform: Issuing. cart. public or service elevators?  Front desk procedures: computers. housekeeping system?  Data processing: Reservation. accounting. rooftop restaurant. compaction. lockers?  Guestroom communication: Phone. safe deposit?  Guestroom food service: Hours. outdoor?  Recreation: Hours. butter?  Guest security: Key system. room status. laundering?  Employee facilities: Cafeteria. control. glass. lounge. housing?  Staff communication: Paging. type of service.Exercise room Game room Manager’s office Attendant Equipment storage Pool pump/filter Racquetball/squash Golf/tennis club Children’s playroom 0 300 0 0 100 100 0 0 0 500 300 100 80 250 200 1200 0 0 800 500 200 100 400 200 2400 0 500 Scope of some necessary decisions Guest services:  Parking: Valet. credit. closed circuit TV (CCTV)?  Food preparation: Central/decentralized? Material handling:  Receiving area: Separate receiving from trash. guest laundry. menu. children. message system. purchasing?  Laundry: In-house. self-park?  Luggage handling: By guest or bellman. wake-up?  Guestroom amenities: Turndown. can wash?  Vertical circulation: Stocking of linen. or tray?  Restaurant service: hours. hours?  Trash and garbage: Holding. drop safe. open to public. cable TV. refrigeration. extra linen. trash/linen chutes? .

• PLANNING EFFICIENCY: Maximum Guestroom Area • • Maximize the percentage of floor area devoted to guest room and keep to a minimum amount of circulation and service space. environment. will vary from 460 to 575 gross square feet per room. We should include following planning and architectural considerations in their analysis and eventual selection of the plan configuration for a particular hotel. to compact vertical towers. Plan types range in shape from long. Some configuration yield more efficient solutions than other. to flamboyant atrium structures or a large lobby space so that some of the rooms look into the hotel interior. Reduce as much as possible the walking distances for both guest and the house keeping staff. Example the three principal plan alternatives-the double loaded slab. the rectangular tower. the choice of one configuration over another can mean a saving of 20% in gross area of the guest room tower and of nearly 15% in the total building. and the atrium using the same net guestroom dimensions. and small electrical and phone equipment rooms. . Adequate number of linen storage and vending areas. Minimize the impact of lateral wind loading on the structure.THE GUEST ROOM FLOOR • • • The planning of the typical guest room floor presents some of the greatest challenges in the hotel design. Choice of a plan type is the result of a balanced consideration of site. 65 to 85 % of the total hotel area represents the guest room floor area Major planning goal is to. • PLANNING OBJECTIVES: • • • • • • Orientation of the building and plan configuration selected not only to enhance views but to reduce energy expenses for heating and air conditioning. double-loaded corridor plans. maximize the area for the guest room and keep to a minimum for the circulation and supporting areas. and space requirements.

Efficiency of the slab plan is based primarily on the double loading of the corridors. o Core location. and breaks up the slab’s long corridors. L-Shaped. The placement of the fire stairs is to locate them at both ends of the corridor and one limiting factor is that there should be not more than 200 ft. DIARAM The following points must be kept in mind while designing:o Corridor staircase should be located properly. of the planning decisions that have the most influence on creating and economical plan i.shapes like Straight. The plan at angles creates interestingly shaped elevator lobbies. between stairs exits. . location of the elevator core. chutes and vending should be best organized.Public and the service cores either are combined or separated and where in the tower should they be positioned. single-loaded schemes require 4 to 6% more floor area for same number of rooms. In general the most efficient configurations are those where circulation space is kept to a minimum with either double-loaded corridors or compact centre-core towers.In given site conditions.  SLAB PLANS The “slab” configuration includes those plans that are primarily horizontal. linen storage. One common objective is to position the elevator in the middle so as to limit walking distances. no. the single loaded rooms are appropriate. The “offset slab” plan is especially economical because the public and service cores are combined. The core design is to connect the public elevators to the lobby and the service elevators to the housekeeping. Courtyard or other configurations best meets site and building constraints. for each of the basic guestroom configuration.• The following sections contain a description. provides compact service areas. of rooms per floor. including both single and double-loaded corridor schemes. o Shape.public and service elevators. o Core layout. o Stair location.


the amount of corridor area kept bare minimum. the more efficient the layout becomes. depending upon the guest room dimensions. and stair are organized? Unlike the other plan configurations. and minimum storage.DOUBLE-LOAED L-SHAPED  TOWER PLANS A second major category of guestroom floor plans are the vertically oriented towers. the core is barely large enough for two or three elevators. tower contains 16 to 24 rooms. because the core by necessity must be compact and as a result. With 16 rooms. On other hand. The planning considerations for tower:  Number of rooms: How many number of guestrooms economically fit for a particular layout?  Shape: Which shape is most efficient and permits the desired mix of rooms?  Corridor: How is hallway access to corner rooms arranged?  Core layout: How the elevators. For the most part. PINWHEEL PLAN SQUARE PLAN . The fewer the number of rooms per floor. the number of floors and optimum core size. linen storage. fire stairs. design with more than 24 rooms is so large at the perimeter that they contain too much central core area to be efficient. selection of tower shape creates specific limitations on the number of rooms per floor.

and the exit stairs generally located at both ends of the wings. The following issue must be addressed: Shape: configuration to be used for guest room structure. which effectively and appropriately draws together the architectural excitement of the atrium space. which provide views of the lobby as well as add animation to the space. All atrium hotels feature scenic or glass elevators.  Public elevators: scenic or standards elevators to be arranged.  Service core & stairs: location of these. the house keeping support functions. . The true atrium configurations has the guest rooms arranged along single.loaded corridors much like open balconies over looking the lobby space. Service elevators.CIRCULAR TOWER CROSS-SHAPED PLAN TRIANGULAR TOWER  ATTRIUM PLANS A third major category of guestroom floor plans is atrium design. One technique that is successful in several hotels is to combine an atrium space with double loaded wings.

MODIFIED ATRIUM SQUARE ATRIUM  GUESTROOM MIX The guest room program requirements must be shaped and modified. parlor and handicapped room). king.  Details of the repetitive guestroom can be considered at relatively early stage. Approach for studying room mix:  Architectural shape: identify each rum of different shape and configuration (varying dimensions or bathroom layout).  Guestroom numbers: assign tentative room numbers to the bays to meet the operator’s requirements. queen. . with in the typical room configuration.  A format can be established.  Connecting rooms: indicate adjoining guestrooms.  Bed type: label each room by its bed type (twin. The number or percentage of guest rooms furnished with a king bed. king-studio. to fit the architectural concept.  Key and bay analysis: develop a summary table to tally the number of rentable units and room modules for each floor by architectural shape. combinations of living room and adjoining bedrooms. with a double beds. Benefits of such preliminary design phase:  The schematic design is tested against the major elements in space program-the required number of guestrooms-and any necessary change can be studied. if necessary.  Suite locations: position suites. doubledouble. with convertible sofa or whatever define the room mix.

compartmentalized bath.THE GUEST ROOM DESIGN HOTEL GUEST CHARACTERSTICS Guest Characteristics Purpose For Travel Guestroom Design Factors Business Group Single or double occupancy. sightseeing. 1-4 night stay. associations. sports. Single occupancy. . bath with dressing area. work surface. balcony. 15% women. mid price to upscale. professional associations. compartmentalized bath. sales. shopping. conferences. young professionals. shopping. upscale. 1-2 night stay. Double-double. budget or mid price. sports. conference. 85% men. arts. sightseeing. 75% men. dining. lounge area with exceptional work area. outside access. Conventions. weekend packages. work surface. King. Double occupancy. mid-price to cultures. standard bath with shower. family activity. twin. associations. standard bath. 1-7 night stay. generous. Corporate business. deck. longer in resort areas. vacation. Tours. moderate storage. 25% women. clubs. or adjoining rooms lounge area and television. theatre. sales and training meetings. doubledouble. Couples singles Tours. Single occupancy. clubs. some what price intensive. Pleasure Family Family vacations. Double-plus occupancy (include children). Queen. theatre. 2-4 night stay. Individual King. King. very price intensive. king sofa. conventions.

 Queen or 72-inch king size bed: . (1. luggage racks. (2 x 2m) 1 king bed 72 x 80in.lounge chairs designed to be used at the work surface eliminate the straight desk-chair. and closet space reduce the clutter of cloth throughout the room.  Adequate luggage/ clothes space: .design suites expand the counter top. Type Twin Double-double Queen King California king Oversized twin Queen-queen Double-studio Queen-studio King-studio parlor Wall-bed Guestroom bed types Size 2 twin beds 39 x 80in.  Wall mounted bed side lamps: .35 x 2m) 1 queen bed 60 x 80in. (1. (1 x 2m) 2 double beds 54 x 80in.beds smaller than 78-inches create more open space. (1.  Mirrors: .sufficient drawers.  Armoire: . (1.combining drawer space with a television cabinet and possibly a pullout writing ledge in a single unit estimates the need for two or three separate pieces.  Bathrooms: .these permit a smaller night table.  Convertible sofa or wall bed: .  Lounge/desk-chairs: . and lighting as much as possible and compartmentalized the tub or toilet.15 x 2m) 2 queen beds 1 double bed and convertible sofa 1 queen bed and convertible sofa 1 king bed and convertible sofa 1 convertible sofa 1 wall bed . FURNISHINGS One basic approach is to use fewer individual pieces of furniture or to scale them slightly smaller so as to give the perception of a larger or luxurious room.they enlarge the space visually.these provide more open space and flexibility. mirror.5 x 2m) 1 king bed 78 x 80in.8 x 2m) 2 twin beds 45 x 80in.

area Dimensions.6) (29) 13’6” x 28’6” 378 .6 x 6.5 x 4.3) 12’ x 18’ 216 5’ x 7’6” 37 (3.9) 12’ x 26’ 312 (3.5) (2.Type of hotel Budget inn Motor inn Conference centre All-suite Super luxury Commercial Resort/ family Resort/couples Convention Mega-hotel Casino-hotel Guest Room Mix For Different Hotel Types Percent of total guestroom Double.6 x 5.2) (21. area feet(meters) 11’6” x 20’6” 236 (3.5 x 1. area feet(meters) feet(meters) 11’6”x15’ 172 5’ x 5’ 25 (3. Budget Mid-price First class Guest room dimensions Living area Bathroom Dimensions.5) (16) (1.3) (3.4) 13’6” x 19’ 256 5’6” x 8’6” 47 Total guestroom Dimensions.5 x 6.1) (1.king King Parlor Comments double studio 100 0 0 0 60 28 10 2 Trend away from all doubledouble 40 40 15 5 Single occupancy except needs couples weekend business 10 90 0 100 All rooms connect with a parlor 20 70 0 10 Double-double replaced with oversized twins 20 60 10 10 Limited double occupancy 80 8 10 2 Provide rooms for cots 20 70 5 5 55 35 5 5 Trend towards replacing double-double with oversized twin 55 35 5 5 Double-double provides greatest flexibility for family/ group business markets 40 50 0 10 Depends on strength of tour markets.5) (20.5 x 2.

8) 300 (27.1 x 5.7) (4.1 x 8.6) 15’ x 30’ (4.5 x 9.6) (4.8) 15’ x 20’ (4.5 x 6.7 x 2.3 x (4.4) 71 (6.6) 7’6” x 9’ (2.2) 450 (41.1) (23.9) (1.1) (35.8) BUDJECT INN-DOUBLE-DOUBLE TYPICAL DOULE-DOUBLE .


.5 Conference suite One bay 1 2 2 Junior suite One bay 2 3 3 Executive suite Two bay 2 3 4 Deluxe suite Three bay 2 2 5 Percentage of total rooms. i.TYPICAL DOUBLE-DOUBLE KING STUDIO RESERVED LAYOUT LUXURY KING ROOM Percent 2 3 4 1 0. two mini suites per 100 rooms .5 Different types of suites Suite type Living room Bedrooms Keys Bays Mini-suite One bay Alcove 1 1.e.


the night illumination.PUBLIC SPACE DESIGN “All lobbies should establish contact with the shops. heat. if necessary ensure sufficient height for buses . bar. sinages. the entry drive and canopy The designer should assess the relative need for the following entrances:  Main hotel entrance  Ball room/banquet entrance  Restaurant/bar/night club/casino entrance  Tour bus/airport bus entrance  Suite or apartment entrance ENTRANCES The design requirements for the hotel entrances can be summarized:  Canopy: protect guest from clement weather.the landscaping. and enable a guest to feel like he’s in the heart of hotel” The architectural aspects of building are:  Approach to the front entrance  Details of site  Exterior design. include lighting. and restaurants.

at bus location provide space for groups Doors and Vestibules: Develop a weather vestibule with revolving or automatic doors to limit temperature differences. include access into luggage storage from curb. carts. and short-term standing including valet-delivered cars and tour or airport buses Parking: Make garage entrances convenient to and from the main entrance. establish a location for attendant’s booth near the main entrance Side walks: Design pedestrian areas sufficiently wide for handling baggage carts. banquet facilities. or other high traffic areas Front desk location: visible to hotel guest. the area may also contiguous with lobby bar. executive offices. public phones. food and beverages outlets. Support functions: Locate toilets. provide ramp if necessary for both disabled guests and luggage LOBBY Lobby must have two key factors i. not including circulation to remote functions. The lobby serves as the main circulation space directing guests to the front desk. directory. safe deposit area.9 square meters) of floor area in lobby. restaurants and bars. and sales and catering offices Seating area: Provide a seating area near the desk and main entrance. and assistant manager’s desk conveniently in relation tom the other areas. loading and unloading of passengers and bags. separate hotel guest traffic from purely convention traffic. if there is valet parking. elevators. and providing doorman or bellman station. coats. house phones. meeting and banquet facilities recreation complex. restaurants health club. with separate rooms for baggage. in addition.    Driveways: Predict amount of traffic congestion and provide space for waiting taxis. restaurants. meeting and banquet areas. Retail areas: Provide lease space convenient to the guest circulation areas Bellman/luggage: Position bellman station near front desk.6 and . have the front desk staff visually oversee access to the passenger elevator Office access: Provide entrance to the front office.e. and front entrance. elevators. and locked storage. number . Most hotels provide per guestroom between 6 to 10 square feet (. visual impact and function. and other public areas. Locating bars. The planning objectives:      Entrances: consider additional exterior entrances for main lobby. and retail kiosks with in lobby is one way to increase apparent size of space without adding to additional gross area. elevators.    Lobby design checklist: FRONT DESK AERA  Registration station. Circulation: Establish clear path to the front desk. where possible.

number of seats  Food or beverages service  Fountain or other focus CIRCULATION  Passenger elevator  Access to restaurants and lounges  Access to meeting and banquet room  Access to recreation facilities  Access to retail shop and other public areas  Access to parking garage RETAIL AREA  News stand  Drug store  Gift store  Travel agent/beauty shop  Jeweler  Florist  Bank  Men’s wear  Women’s wear  Toys  Specially shops (leather. three chairs. provide a desk. glass)  Book store Size of desk: provide 6 feet (1. Cashier station. assume two stations for first 150 rooms. one more for each additional 100 rooms. number  Mail/information stations. for convention hotels at least 20 feet (6. and one storage near the front desk for assistant manager . linens. number  Total desk length  Assistant manager desk  Bellman station  Bellman cart storage  Luggage storage  House phone  Pay phone  Meeting directory SEATING AREA  Seating.1m) clear of circulation Assistant manager’s desk: if required.8m) long station for registration and cashier based on number of guest rooms. also provide one mail/information station for each 600 rooms or fraction Queuing space: provide sufficient space in front of desk for guests to stand at one counter.

provide direct access to curb Telephone: include house phones close to the front desk and public phones convenient to lobby. decorative lighting. a minimum of 1 to 100 rooms Directory/sinages: locate a directory with listing of all special functions and meeting near the front entrance. deli and snack bars. and theme restaurants. The other more specialized type of food and beverages outlets. and furnishings (lounge seating. paging.Bellman station: provide a bellman station near the front of desk and main entrance. provide clear sinages for all hotel areas Furniture and fixtures: establish ambience of lobby area by providing special millwork detailing and finishes. lobby. front desk. bar. house phone. rooftop. one or more restaurants and cocktail lounges are clustered conveniently around hotel lobby. and entertainment lounges. assistant manager’s desk. Food concept checklist: GENERAL  Name of outlet  Location  Capacity  Operating hours  Market description  Financial projection  Staffing FOOD CONCEPT  Menu  Style of service  Food/wine display  Exhibition cooking  Atmosphere  Entertainment DESIGN/LAYOUT  Entry sequence  Host/maitre’d  Cashier  Seating mix  Self-service/buffet  Service station  Food/wine display . provide public phone. and electrical outlet Baggage storage: Provide a lockable storage area adjoining the bellman station with shelving for checked luggage. bellman station. artwork) FOOD AND BEVERAGE OUTLETS Generally.specialty.

 Exhibition cooking  Level change  Entertainment area  Kitchen entry  Service bar DESIGN/DÉCOR  Atmosphere  Finish  Tables/chair  Feature elements  Window treatment  Lighting  Color scheme  Tabletop  Artwork  Plants UNIFORM  Uniform design SPECIAL EQUIPMENT  Exhibition cooking equipment  Tableside carts  Point-of-sale computers  Order writing system  Sound system Beverage concept checklist: GENERAL  Name of outlet  Location  Capacity  Operating hours  Market description  Financial projection  Staffing BEVERAGE CONCEPT  Bar lounge emphasis  Entertainment  Atmosphere DESIGN/LAYOUT  Entry sequence  Host  Bar  Pickup station .

75 times the number of guestrooms and lounge seats equal to .5 times the number of guestrooms The design of a hotel restaurant: . Drink rail  Bar storage  Food/snack counter  Seating mix  Stage  Dance floor  Disco booth  Special entertainment  Level changes DESIGN/DÉCOR  Atmosphere  Bar/other fixtures  Finishes  Tables/seating  Window treatment  Lighting  Color scheme  Artwork  Plants UNIFORM  Uniform design SPECIAL EQUIPMENT  Remote liquor/beer  Performer lighting  Sound system  Point-of-safe computers PLANNING OBJECTIVES  All food outlets need direct. either to the kitchen or to the bar storage areas  All outlets should be easily located from public flow areas. the café should be visible from lobby  Most food outlets should have a bar adjacent or should include a small holding lounge  Larger restaurants and bars should be planned so that sections can be closed during slow periods  Restaurants and bars should have exterior frontage and direct outside access  A good starting rule of thumb is to provide restaurant seats equal to . close access to kitchen except outlets with minor food service that may served from pantries  All beverage outlets need service back up.

service. bakery Entertainment: provide a small stage and dance floor or consider how the plan might be modified to accommodate entertainment in future. consider providing an area for food preparation such as a grill. handle guest checks. and soiled dish areas Adaptable lighting: provide dimmers so that the mood can be changed from breakfast to dinner Back ground music: consider including soft music Uniform and graphics: design to complement the coffee shop or hotel theme Entry sequence: establish a foyer space to set the mood for the restaurant Maitre’d: provide a host station at all entrances to the restaurant Focal point: organize all seats to take advantage of some focal point. buffet. tableware. and host areas.               Cashier/hostess station: provide a combined station to control access to all the sections of room. flip-top fours Counter seating: provide about 10% of total seats at counter for singles Buffet/display areas: provide an area for self service buffet or food display Service stations: provide service stations for every 100+ seats to supply water. table should be organized according to the focal point Restaurant and Bar capacities for different size of hotels Number of guest rooms 200 300 400 500 750 150 225 200 200 250 100 125 175 100 115 35 125 50 25 50 150 75 25 125 50 100 75 25  Coffee shop Specialty restaurant Theme restaurant Deli/pastry shop Cocktail lounge/oyster bar Lobby bar Restaurant 1000 275 175 125 75 150 100 25 . separating them from aisles. linen. semiprivate group of tables Table seating: provide clear definition to seating areas. and supervise coat check areas Separate sections: divide restaurant in two or more areas so that portions can be closed during periods of low occupancy Flexible arrangement of tables: provide paired deuces. fountain) or outside the dining room Seating areas: arrange dividers. either inside (food display. coffee. Each table should have some privacy from other tables Exhibition cooking: based on the food concept. level change to create intimate.

add platforms for the better views of the performers  Lounge area (about 20% to 30%): design a separate lounge area where guests can sit quietly without being disturbed by the entertainment  Lighting: install flexible lighting. controlled at bar.holding bar Entertainment lounge - - - 175 225 The design of a lobby bar:  Visibility: provide an open area that is obvious to hotel guest and visitors  Seating: furnish the bar primarily with lounge seating –sofas. lounge chairs. convention 2-2. .5-1. dance floor . exhibits No columns Reception. receptions. and quieter lounge area  Service bar: include a small bar for beverage service with nearby storage or backup from kitchen  Bar (about 10% to 25% of the lounge area): provide a large bar that is visible from the entrance and situated so that guest can view the performers. . especially continental breakfast. Access to all ballroom Ballroom . transient. and snack service The design of an entertainment lounges:  Entry sequence: develop an enclosed entrance to maintain acoustics and visual separation between the lounge and hotel circulation areas  Separate sections: establish distinct zones for bar. Motor inn. the entertainment/dancing area.2 x BR. Motor inn. 1. banquets.5 x GR Direct food access. resort.5 x GR High ceiling. end tables. and seating so that at least half of the guest are involved with the entertainment. including stage lighting and dance floor lighting  Sound system: provide complete sound system for the performers with speakers focused on the dance floor area FUNCTION SPACES SPACE Ballroom FUNCTION ROOM CHARACTERISTICS USES TYPE OF SEATING PRINCIPAL HOTEL CAPACITY FEATURES Meeting.or with combination of lounge and bar seating. provide pick up stations for the staff.5-2 x GR Divisibility. provide bar storage adjoining the lounge  Entertainment area (about 50% to 65%): develop an integrated section with stage. provide a few seats at a service bar  Service bar: include a small bar for beverage service with nearby storage or backup from kitchen  Entertainment: specify a location for piano or other limited entertainment  Food service: consider access for limited food service.

. Banquets Exhibition transient Resort.6 x BR .4 x BR . high lighting level Stepped levels Lectures. sections. convention Convention .1 x GR 1-2 x BR Built-in. Resort..4 -.3 x BR phones .capacity of ballroom Schematic planning requirements:  Group all function areas together.  Include essential meeting and banquet storage adjacent to the ballroom.4 x BR . although in major convention hotels some separation may be desirable. Superior finishes. any banquet pantry must be on the ballroom level. convention Transient. convention Transient.  Design the ballroom and other larger rooms to be independent of the guestroom tower so as to simplify the building structure. Meetings. toilets. Convention . .4 -. coatrooms. Resort.05-.  Provide direct food service access to ballroom and all banquet rooms. Separate from other meeting rooms Display access. flow Meetings.foyer Meeting rooms Banquet rooms Boardroom Exhibit hall Theatre Meeting registration.25. BR. telephones.2-.2-. convention service office.2-. Direct food access Divisibility.A/V.  Provide a separate function entrance from the street or parking area. high ceiling.  Locate the additional function areas such as exhibit hall or audiovisual theater close by but not adjacent to the ball room foyer.  Locate the function space close to and easily accessible from the hotel lobby. Receptions Meetings. Banquets Banquets.  Include adjacent public support areas: toilets. convention Transient.25 x BR.6 x BR .4 x GR A/V presentation * GR-number of Guest rooms. Direct food access.

storage of dividing walls. chandeliers. emergency exits. INTERIOR DESIGN  Floor: carpeting. sprinklers. storage. and accent lighting. needs downlights.  Ceiling: various. wall tracked in integrated pattern.  Ceiling height: projection booth. use of exhibitions. no columns. folding wall finish to mach perimeter. risers.  Windows: desirability. acoustic rating of dividing wall. sound system. emergency lighting.  Lighting: combination of functional. HAVAC diffusers and air return. cost of divisible walls. patterned to assist furniture placement.  Structure: full span. stacking chairs.  Floor load: use of displays and exhibits. chair rail. doors to cover wall storage compartments.  Walls: various finishes. display.  Furniture: round banquet and rectangular meeting tables.  Windows: full black out capability. blackout. A/V equipment for function rooms. portable dance floor. lectern. decorative. implication of for second floor. display access. smoke detectors. track lighting. MECHANICAL/ELECTRICAL . chandeliers.Design criteria for meeting space: ARCHITECTURAL  Divisibility: nature of sub divisions and proportions of each. requirement.  Proportions: location of end views to head table or stage. seating for foyer areas.  Access/egress: public and service access to each subsection.

7 sq. Lighting: fully dimmable.1-1.3) - Area given in sq ft and meters RECREATIONAL FACLITIES: INDOOR FACILITIES  Swimming pool. control podium. flexible track lighting where required.      All: fully separated controls in each room and sub divisions of larger rooms.3) 14 (1. Sound: television.)] Ballroom [>3. control from sound and light booth.92.)] Banquet room [<3.9) 20-25 (1.000 sq ft (278.0) 12 (1.)] Meeting room Board room Theatre AREA REQUIREMENTS FOR FUNCTION ROOMS Reception Auditorium Banquet Class room 7 (. microphone jacks in each area.000 sq ft (278.9) 8-12 (.1) 15 (1. fire protection.000 sq ft (929 sq. . Mechanical: full air condition. telephone.7 sq.1) 8 (.8) 9 (.9) 10 (.4) 12 (1.3) 12-15 (1.1) 11 (1.9) 8 ( .8) 12 (1.7) 10 (.7-1.6) 8 (.1) 12 (1.1) 14 (1. m.4) Board table 16-20 (1. m.51. Space Ballroom [>10. m.7) 9 ( .7) 10 (. Plumbing: wet utilities available near ballroom and exhibition areas. Electrical: 208 volts available in ballroom and exhibition areas.

 Mini-gym.  Exercise room.  Wind surfing.  Locker rooms. badminton)  Aerobic exercise room.  Marina. sauna. OUTDOOR FACILITIES  Swimming pool.  Whirlpool.  Pitch and put golf.  Water skiing.  Sail boating. roadside Sub urban.  Snow skiing. park track.  Ping-Pong. badminton.  Platform tennis. marina.  Tennis. snorkel trails. Whirlpool. health club .  Shuffle board. gameroom. health club. Jacuzzi  Wading pool. jogging track (roof) Pool.  Riding stable.  Fishing.  Golf course (include driving range). billiards.  Game room.  Motor boating.  Miniature golf.  Sightseeing tour boats and glass bottomed boats.  Ice-skating rink. gameroom Pool.  Jogging track.  Beach swimming.  Multi-use sports court (include volleyball.  Scuba diving.  Volley ball. Jacuzzi  Tennis. Down town Motel. parasailing. surf board.  Basket ball.  Putting green.  Jogging.  Hand ball. squash. airport RECREATIONAL FACILITIES BY HOTEL TYPE Pool.  Racquet ball.

health club Pool.7) Aerobic classroom 800 (75) Gym 2400 (225) Health club Whirlpool/hot-tub (single) 50/person (4.7) Weight machines 50/units (4. health club.3) Barber/hair dresser 70/person (6. gameroom.3) Facial 100/person (9. desert) Pool. health club.5) Inhalator 20/person (1. health club varies Pool. health club Pool.8) Loofah bath 100/person (9. golf Pool.7) Rowing machine 50/units (4.9) Plunge (hot/cold) 20/person (1. racquet sports FITNESS FACILIES CHECKLIST Minimum overall size Sq ft (sq m) Swimming pool 800 (75) Total including deck area 2400 (225) Exercise room 600 (56) Nautilus circuit 400 (37) Exercycles 50/units (4.9) Sauna 20/person (1. health club Pool.7) Whirlpool/hot-tub (group) 20/person (1. Condominium Mixed-use Mega hotel Varies depending on location (beach.3) Medical/stress test 150/person (14) Activity Swimming pool: . gameroom. racquet sports.3) Herbal wrap 100/person (9.9) Steam bath 20/person (1.9) Swiss shower 30/person (2.5) Manicure/pedicure 70/person (6. racquet sports Pool. health club.Resort Conventional hotel Casino Conference hotel All-suite Super.3) Massage 100/person (9.5) Suntan 70/person (6.9) Rest area 100/person (9.

and furniture storage. safety or “pool rules” sinages. snack bar or vending.  Indoor pool: design either operable roof or glass walls to provide direct sunlight and ventilations.  Orientation: position the pool so that it receives unobstructed sunlight from mid morning to late afternoon. Part II: calculate the maximum number of cars that might be reasonably anticipated. 40’ (6 x 12 m) with at least 10 feet (3m) of deck space on all sides. lockers where required. meeting attendants. under water lighting.  Support functions: Provide toilets. The overnight guest calculation is illustrated by the following example: Number of rooms 400 Percent occupancy 85 People per room 1. screen any exterior views towards the pool. Depth markings. Health club:  Location: plan the club so that guest can reach it directly from the guestroom elevators and members from the street or parking areas without passing through lobby area. planning to accommodate full demand on 80-85 percent of all days. equipment room.Location: place the pool so that guest can reach it from guestroom elevators without passing through the lobby. towel issue area.5 The equation for calculating the guest’s parking requirement is as follows: (Rooms) x (% occupancy) x (people/room) x (% by car) (People/car) . include slip free deck surface. restaurant and bar patrons.  PARKING Parking analysis:  The provision of parking must recognize the sum of various components and interrelationship of the peaks and valley over a 24-hour period. provide some guestrooms with views of the pool. whirlpool: include additional pools with in view of the swimming pool but slightly separated.4 Percent arriving by car 40 People per car 1.  Wading pool. and other visitors.  Size: plan the pool to accommodate the swimming and sunbathing needs of the guests but no less than about 20’.  Safety: do not provide a diving board. Part I: determine the components of the parking requirements: overnight guests.

00 to mid night .4 Regional convention hotels need higher provision Conference center 1.2 Some local banquet/F&B use Resort 0.6-1.35 8.4 x .4 . MORNING midnight to 4.Example: 400 x 85 x 1.05 .00 1 .00 to 8.1 .1 .4 .6 .0-1.1 . For example. only 60 percent (.25 8.00 to noon .35 Hotel guest Restaurant and bar patrons Meeting/banquet attendants Health club members Visitors employees Part IV: combine the parking requirements for each component (part II) with the use table (part III) to calculate the total amount of parking necessary during each time period.0 Moderate rental car use Highway 1.0-1.2 .4 Heavy local meeting/banquet use Airport 0.4 AFTERNOON noon 4.2 . the parking facility needs to accommodate all (100 percent or 1) over night guest cars from midnight to 4. because of checkout.05 .1 .2 .1 .5 Part III: Develop a table showing hourly parking use factors.6) during the mid-day.25 4.2-1.6 x 127) at noon PARKING NEEDED FOR DIFFERENT TYPES OF HOTELS ACCORDING TO SPACES PER ROOM Downtown 0.2 .2-1.4-0.05 .40 =127 cars 1.8 Assume limited function space Suburban 1.4 .9 .00 .00 8.00 AM.6 .2 . In this example guest would require 127 parking spaces (1 x 127) at midnight but only 76 spaces (.00 to to 4.8-1.1 . but.1 .3 If full house.4 Varies by location and proximity to urban centers Convention 0.25 . minimum .00 .95 .4 .95 .2 .1 .

8-2.2 0.2 0.0-1.  Room image (restaurant logo) Printed graphics:  Stationery. Interior Sinages:  Meeting directory.2-2.  Vehicular directional signs.6-1.  Room identification.  Restaurant menus. high car rental use Highly variable depending on other activities Varies by location SINAGES AND GRAPHICS Exterior Sinages:  Building identification. matchbooks. forms.  Directional signs.2 1.Residential All-suite Super-luxury Mega-hotel Mixed-use casino 1.0 local use May need two spaces/condominium Limited public functions Limited public functions Limited local business.8-1.0 0.0-1.  Pedestrian signs. INFORMATION: .2 1.

e. trash. and general storage Employee areas Laundry and house keeping Engineering and mechanical areas Note: These spaces vary from hotel to hotel depending on the type of property and its size and location. restaurants and banquet areas. FOOD PREPARATION AND STORAGE AREAS Among the many planning requirements that the architect should address during the conceptual design. kitchen and all the outlets i. the most important goal is to locate the receiving area. food storage.SPECIALITY RESTAURANTS: FUNCTIONAL AREAS: Food Preparation and Storage Receiving. The following checklist identifies the critical adjacencies: .

ESSENTIAL Food storage to the main kitchen Main kitchens to restaurants Room services area to service the rooms Banquet pantry to ball room DESIRABLE Receiving to food storage Main kitchen to restaurants Banquet pantry to smaller banquet rooms Banquet pantry to pre-function areas Coffee shop pantry to room service areas Kitchen to cocktail lounges Kitchen to garbage/trash holdings Kitchen to employees dining The adjacency requirements are illustrated below: .


 Arrange compact work centers. Eliminate cross-traffic and back-tracking  Minimize distance between kitchen serving area and restaurant seating. broiler.  Consider sanitation and employee safety. baffles between service corridors and banquet halls Locate soiled dish drop-off immediately inside doors from each restaurant Provide security for each kitchen service bar RECEIVING TRASH AND GENERAL STORAGE AREAS: The hotels receiving and trash must be adjacent to the hotel’s back-of-house areas. The overall planning requirements include the following: RECEIVING Raised dock area large enough to accommodate trucks Enclose the receiving area to ensure security.) to meet the following overall objectives: Provision of straight line flow of food from storage to serving. odors. sufficient area must be available to move goods to the laundry.  Provide the minimum of heat-generating equipment. etc. house keeping. In addition to the major connection to the kitchens for incoming food and liquor and for out going garbage. etc Include windows between the receiving areas and the docks Arrange access areas to avoid cross-traffic TRASH/GARBAGE Separate the trash holding are with the receiving area Enclose compactor area.  Plan efficient use of all utilities In addition to the standards for lighting and finishes the detailed plan for the food service areas must include the following features: Provide automatic fire protection systems throughout Depress floor slabs for refrigeration storage so that the kitchen floor is level to the finished floor Group all walk-in refrigerators and freezers together with the same wall so that they use common compressors Provide service vestibules between the kitchen and all outlet. banquet pantry and ball rooms.The kitchen planner usually approaches the design in two opposing ways: To locate departments such as the bake shop or dish washing stations within the larger kitchen space and to develop each work station by combining the equipment (range. yet allow accessibility at all times AREA REQUIREMENTS: .  Place shared facilities centrally. sound. maintenance and general storage areas. fryer.  Locate secondary storage near each work stations.

2 sq m) / ball room and banquet seat 1 sq ft (0.Main Kitchen (total of the following) 6 sq ft (0.1 sq m) /hotel guestroom Food and Beverage 0.2.1 sq m) / cocktail lounge seat 1 sq ft (0.0. silver.2.3 .5 1.1 5.5 .17 .5 1.23 0.23* 0.5 .8 -2 Square Meters 14 .5 .5* 0. paper) Employees Area Personnel Timekeeper/Security Men’s lockers/toilets Women’s locker/toilets Employees dining • Percent 30 25 10 15 5 15 Square Feet 1.05 0.6 3.2 1.0.6sq m) / restaurant seat 2 sq ft (0. Café (a) Brasserie Main Or Specialty Restaurants Ethnic Or Gourmet Restaurant .9 5.19 0.0.03 .19 Area requirements as per guest rooms NUMBER OF DINERS WIDTH (CM) Four people Five people Six people ≥ 180 Seven people Eight people DEPTH (CM) ≥ 130 ≥ 180 ≥ 195 ≥ 245 ≥ 260 SPACE REQUIRED (M2) 2.14 .142 Hotel Size (rooms) Coffee Shop.0.3 .2 Ø ROUND TABLE = SEAT WIDTH (M) × NUMBER OF PEOPLE 3.0.8 3.0.5 × main kitchen area Storage Area Dry food storage Refrigerated food storage Frozen food storage Beverage storage Refrigerated beverage Non food storage (china.14 .

9 0.0 m2 Area / Departments Restaurant Coffee Bar Bar 1 plus counter Bar 2 plus counter Kitchen Provisions Staff dining room. arability of materials.5 3. to adapt prototype designs to different climates. and hotel operator.1 0.  Requirement. table service.  Doors in 3-hour walls. 2-hour rating . café bar and other club facilities. and site constraints. dictated mainly by size and spacing of furniture.3 2.0 500 rooms in central location m2 per room 0.5 0.  Frequent request to accelerate the construction schedule so that parts of the building may be occupied before substantial completion. suggesting a combination of short.50 150 250 Space Provision Per Seat(b) excluding poolside. in suburban setting m2 per room 1.8 1.0 m2 (seats) 50 2. developer.  Residential and assembly spaces.6 m2 (seats) 60 60 2. changing rooms 200 rooms.  Different objectives of the owner.and long-span structural system. affect hotel projects:  Small.6 0. with different building code requirements. even the most subtle of which influence construction alternatives.4 0.1 CONSTRUCTION: The following elements.6 0. proportion of tables seating two persons arrangements for food service (buffet. in some cases. etc) (seats) 50 – 75 80 100 1. WC.  Frequent need to evaluate lower initial capital cost versus reduced life-cycle costs. repetitive guestrooms and large public and service areas.  Load-bearing and fire walls. are also usable for breakfast meals with buffet or table service the area required per seat. Fire safety: Fire resistance and compartmentation FIRE RESISTANCE OF CONSTRUCTION ELEMENTS 3-hour rating  Structural frame.5 1.

painting. 1. elevators. .  Projection booths.  Enclosed restaurants and lounges.  Walls enclosing vertical shafts (stairs.  Maintenance shops (carpentry. Energy control:  Water flow restrictors: limit water flow in guest room showers and sinks. switchgear.  Offices and computer rooms  Laundries and dry cleaning areas. exhibit halls. Floor construction.  Audio/video systems.  Automatic time clock: turn lighting and equipment on and off according to a preestablished schedule.  Storage area.  Parking garage.  Windows in 2. transformer. .  Roofs.  Energy control. 1-hour rating  Interior partitions. chutes).  Telecommunications.75-hour rating  Doors in 1-hour partitions.  Security systems. 1-hour rating  Guestrooms.  Openings in most exterior walls SEPERATION OF HOTEL USES 3-hour separation  Theatre and night club.hour wall. meeting and banquet rooms.  Life safety systems.5-hour rating  Doors in 2-hour wall. reducing the use of hot water. and emergency generator rooms. SPECIAL SYSTEMS:  Information processing.  Mechanical areas. 2-hour separation  Ballroom.  Kitchens.  Most non-load-bearing exterior walls. furniture refinishing)  Boiler.

 Emergency electrical generator  .Automatic lighting control: provide programmed control of lights by cycling or dimming particular areas. and portable extinguishers.  Guest evacuation sound system. stand pipe system.  Peak demand controllers: limit the total energy consumed at any one time by turning off equipment. and mechanical areas.  Heat recovery system: reuse waste heat from the kitchen.  Load cyclers/programmable controllers: provide programmed control of motors and other equipment according to schedule. laundry.  Automatic sprinklers.  Exit signage and emergency lighting. Life safety systems:  Manual fire alarm systems.  Central annunciator panels.  Fire and smoke dampers.  Heat and smoke detectors.  Turndown of guestroom HVAC systems at checkout: allows front desk staff to turn down guestroom heat and air conditioning.  Firefighters’ voice communication systems.

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