Hotel must also address variety of needs:
 Location
 Market demand
 Competition
 Quality level
 Operational features
 Restaurant concepts
 Staffing
 Budget
MAR!" A#$ %RO&RAM MA"!R'AL #!!$!$ (OR
)**+ROOM HO"!L
 Market analysis: analysis of economic conditions, demand for -otel services, and
present supply of -otels.
 Competitor/s survey: Analysis of competing facilities, services, amenities, and
 (inancial pro0ections: (orecast of income and operating e1penses for 2 to 3*m
 Statement of purpose: Concise paragrap- integrating market, site, and facilities.
 List of revenue+ producing areas: summary list of guestroom types, food and
4everage outlets, meeting and 4an5uet rooms, retail, recreation, and parking.
 Space allocation program: $etail list of space re5uirements for all areas.
 $escription of operations: !1planation of operational producers and functions
including flo6 diagrams.
 (ood and 4everages 7(8B9 program: $efinition of concept or t-eme for eac- ( :
B area.
 Staffing guide: Listing of personnel re5uirements 4y department.
 Outline 4udget: categori;ation of costs including construction, furnis-ing and
e5uipment, development costs, financing, land, and preopening e1penses.
A %RO<!C" $!('#'#&
 =-at market is supposed to attract>
 =-at class and type of -otel mig-t 4e>
 =-at services amenities s-ould it provide>
 =-ic- pu4lic functions s-ould 4e emp-asi;ed>
 As t-e developer focuses on t-e pro0ections for operating income and e1penses,
t-e designer refine t-eir summary list of ma0or facilities to 4etter meet t-e pro0ect
 #um4er of room ?keys@7 separate rental units9
 #um4er of room 4ays 7total !5uivalent room modules9
 "ypical room and suite dimensions
 Arc-itectural image
 Amount of retail s-op space
 Capacity of eac- restaurant
 Capacity of eac- lounge
 Quality level and t-eme for eac-
 #eed of e1-i4ition space
 Amount of recreation facilities
 %arking re5uirements
(AC'L'"'!S %RO&RAMM'#&
"ypical figures for early estimates
Motor 'nnA CommercialA ConventionA Super lu1uryA
#um4er of
guest rooms
32* B** C** )2*
#et guest room
B3* 7)D9 BB*7B39 BB*7B39 E**7BF9
&ross guest
room area
E)*7BD9 EC*7EB9 EG*7E29 2G*72E9
"otal guest
room area
&uest room
G* F2 F* F2
"otal %ro0ect
"otal area8 2)2 7ED9 C32D72F9 CG27CE9 FF*7F)9
A Area figures in S5uare feet 7s5uare meters9 e1cluding parking and recreational facilities
(actors 6-ic- greatly influence t-e space re5uirements:
 Arc-itectural configuration
 #um4er of floors
 Location of food and 4everages outlets 7may re5uire various satellite kitc-ens9
 Location of 4all room 7may re5uire pantryH also esta4lis- column free ;one t-at
affects guest room to6er placement9
 Availa4ility of 4asement space
 Ratio of land to gross 4uilding area 7affects stacking of pu4lic areas, duplication
of circulation areas and lo44ies, and need for parking structure9
$etailed Hotel %rogram C-ecklist
S'I! O( HO"!L 7#o. of rooms9
Space 200 500 1000
&uestroom 7num4er of rooms9
ing 7EBJ9 GC )32 EB*
3DD )2* 2**
Handicapped 7)J9 E 3* )*
Suites 72J9 3* )2 2*
Corridor support:
o !levators
o Linen
o Kending ice
S'I! O( HO"!L 7#o. of rooms9
Space 200 500 1000
Lo44y 7S5uare feet9
(lo6 area )*** E*** F***
Seating )** 2** 3***
Retail 3** G** )***
Assistant manager
o Bellman
o "elep-ones
o "oilets
* 3** 3**
2* 2* 2*
S'I! O( HO"!L 7#o. of rooms9
Space 200 500 1000
(ood and 4everages outlets 7S5uare feet9
Coffee s-op )E** B2** EE**
Specially restaurant * )G** *
"-eme restaurant * * E***
Roof top restaurant * * B***
$eli * * F2*
Snack Bar * * *
Cocktail Lounge 3C** 3D)* )E**
Lo44y Bar G** )*** )***
* B32* *
#ig-t clu4 * * 2***
%ool 4ar support: * * *
o %erformer/s
* * )2*
o Bar Storage F2 3** 3**
o "oilet, coats,
S'I! O( HO"!L 7#o. of rooms9
Space 200 500 1000
(unction areas 7S5uare feet9
Ballroom B2** G*** )****
Ballroom foyer D** )*** 2***
<unior 4allroom * E*** 3)***
<unior Ballroom foyer * 3*** B***
Ban5uet Rooms * )E** C***
Meeting Rooms 3)** )E** C***
Boardroom * C** 3)**
Lecture "-eatre * 3)** 32**
!1-i4it -all Support: * * 32***
o (unction Room Storage 2** )2** 2***
o Audiovisual !5uipment
* 3** )**
o Convention registration * * )**
o %ro0ection 4oot- * )2* E**
o "ranslation Boot- * * *
o Ban5uet Captain/s * 3** )**
o "oilets,coats,telep-ones
S'I! O( HO"!L 7#o. of rooms9
Space 200 500 1000
Administration 7S5uare feet9
(RO#" O(('C!
(ront $esk 3C* )2* E)*
(ront Office Manager 3)* 3)* 3)*
Assistant Manager * 3)* 3)*
Credit Manager 3** 3** 3**
$irector of Rooms * 32* 32*
Reception8Secretary 3** 3** 3**
Reservations Area G* )** )2*
Reservations Manager * 3)* 3)*
"elep-one Operators G* 32* )**
(ire Control Room G* 3)* 3)*
Bellman Storage B* C* C*
Safe $eposit Bo1es * 3)* 3)*
Count Room 3)2 32* )**
=ork Area Mall E* 3** 32*
Storage !1ecutive Office E* G* 3)*
Reception =aiting )** )2* B**
&eneral Manager 32* )** B**
!1ecutive assistant manager * 3G* 3G*
Resident manager * * 3G*
(ood and 4everages manager 3)* 32* 3F2
Secretary 3** 32* )**
Conference room * )** )2*
Copying and storage E* 3** 3**
Sales and Catering
Reception =aiting 32* )** B**
$irector of sales 32* 32* )**
Sales representative * BB* 22*
$irector of pu4lic relation * 32* 32*
Secretary * ))2 BF2
Catering manager * 32* )**
Ban5uet manager * 32* 3F2
Ban5uet representatives * 3** )**
(unction 4ook room * G* 3**
Beverage manager * 3)* 3)*
Convention services * 3)* )E*
Secretary * 32* ))2
Copying and Storage 2* 32* )**
Reception 6aiting * 3** 3**
Controller 3)* 32* 3G*
Assistant controller8 auditor * 3** 3**
Accounting 6ork area 32* C** G**
%ayroll manager 3)* 3)* 32*
Secretary * 3** 3**
Copying and Storage 3** )** B**
Computer Room * 3** 32*
$ead files 3** 3)2 3F2
S'I! O( HO"!L 7#o. of rooms9
Space 200 500 1000
(ood %reparation 7S5uare feet9
Main itc-en )*** D*** 3B***
Ban5uet %antry * 3)** )***
Coffee s-op pantry * * *
Specially restaurant
* 3)** 3)**
Bake s-op * G2* 3***
Room service area F2 B** 2**
C-ef/s office 3** 3)* 3)*
$ry food storage B** 3*** 3G**
Refrigerated food
)** G** 3)**
Beverage Storage 32* 2** 3***
4everage storage
3** )2* E**
C-ina, sliver, glass
)** 2** 3***
(ood controller
3** 3)* 3)*
"oilets 3** 32* 32*
S'I! O( HO"!L 7#o. of rooms9
Space 200 500 1000
Receiving and Storage 7S5uare feet9
Loading dock )** E** G**
Receiving area )2* 2** 3)**
Receiving office 3)* 32* 32*
%urc-asing office 3)* 3F2 )**
Locked storage 3)2 3F2 )**
!mpty 4ottle
3** 3)2 32*
"-ras- -olding area 32* )** )2*
G* 3** 3)*
Can 6as- 3** 3)* 3)*
Compactor 32* )** )**
&rounds e5uipment
)** B** E**
&eneral storage 3*** )*** E***
S'I! O( HO"!L 7#o. of rooms9
Space 200 500 1000
!mployee areas 7S5uare feet9
"ime keeper 3** 3)* 3)*
Security * 3)* 3)*
%ersonnel reception 3)* 32* )**
%ersonnel manager 3)* 3E* 3C*
Assistant personnel
* 3)* 3)*
'ntervie6 room 3** 3** )**
"raining room * ))2 )2*
(iles and storage 2* G* 3**
(irst aid G* 3** 32*
!mployee facilities
Men/s locker8toilets E** D** 3F**
E** 3)** )B**
Ban5uet staff
* E** C**
!mployee cafeteria E** 3*** 3G**
S'I! O( HO"!L 7#o. of rooms9
Space 200 500 1000
Laundry and House keeping 7S5uare feet9
Soiled linen room 3** 32* )2*
Laundry 3*** )2** E***
Laundry supervisor * 3** 3)*
Kalet Laundry 3** 32* )**
Supplies storage 2* 3)2 3F2
House keeping
House keeper 3** 3)2 32*
Assistant -ouse keeper * 3** 3)*
Secretary * 3** 3**
Linen storage 2** 32** B***
Lniform issue8storage )2* 2** G**
Supplies storage * 3** )**
Lost and found 3** 32* )**
Se6ing room * 3** )**
S'I! O( HO"!L 7#o. of rooms9
Space 200 500 1000
!ngineering 7S5uare feet9
!ngineer 3** 3)2 32*
Assistant engineer * 3** 3**
Secretarial * 3** 3**
Carpentry s-op * )** )2*
%lum4ing s-op * )** )2*
!lectrical s-op * )** )2*
%aint s-op 3** )** )2*
"K repair s-op 3** 32* )**
ey s-op C* G* 3**
!nergy management
* 3)* 3)*
B** G** 3***
S'I! O( HO"!L 7#o. of rooms9
Space 200 500 1000
Mec-anical areas 7S5uare feet9
Mec-anical plant 3)** B*** C***
"ransformer room 32* 3*** 32**
* B** 2**
Meter room 2* 3** 32*
(ire pumps * 3** )**
)** F2* 3***
!levator mac-ine
3** E** G**
e5uipment room
3** 2** G**
S'I! O( HO"!L 7#o. of rooms9
Space 200 500 1000
Recreation 7S5uare feet9
S6imming pool G** 3)** 32**
%ool including deck )*** B*** E***
=-irlpool * 3** )**
Locker/s, toilets,
B** 2** 3***
!1ercise room * 2** G**
&ame room B** B** 2**
Manager/s office * 3** )**
Attendant * G* 3**
!5uipment storage 3** )2* E**
%ool pump8filter 3** )** )**
Rac5uet4all8s5uas- * 3)** )E**
&olf8tennis clu4 * * *
C-ildren/s playroom * * 2**
Scope of some necessary decisions
&uest services:
 %arking: Kalet, self+park>
 Luggage -andling: By guest or 4ellman, pu4lic or service elevators>
 (ront desk procedures: computers, room status, credit, safe deposit>
 &uestroom food service: Hours, menu, cart, or tray>
 Restaurant service: -ours, type of service, outdoor>
 Recreation: Hours, open to pu4lic, c-ildren, safety, lockers>
 &uestroom communication: %-one, ca4le "K, message system, 6ake+up>
 &uestroom amenities: "urndo6n, e1tra linen, 4utter>
 &uest security: ey system, fire evacuation system>
Staff operations:
 !mployee entrance: "ime keeper security>
 !mployee uniform: 'ssuing, laundering>
 !mployee facilities: Cafeteria, lounge, recreation, -ousing>
 Staff communication: %aging, -ousekeeping system>
 $ata processing: Reservation, accounting, p-ones>
 Accounting8controls: (:B control, drop safe, closed circuit "K 7CC"K9>
 (ood preparation: Central8decentrali;ed>
Material -andling:
 Receiving area: Separate receiving from tras-, control, purc-asing>
 Laundry: 'n+-ouse, guest laundry, -ours>
 "ras- and gar4age: Holding, refrigeration, compaction, glass, can 6as->
 Kertical circulation: Stocking of linen, rooftop restaurant, tras-8linen c-utes>
• "-e planning of t-e typical guest room floor presents some of t-e greatest
c-allenges in t-e -otel design.
• C2 to G2 J of t-e total -otel area represents t-e guest room floor area
• Ma0or planning goal is to, ma1imi;e t-e area for t-e guest room and keep to a
minimum for t-e circulation and supporting areas.
%LA##'#& OB<!C"'K!S:
• Orientation of t-e 4uilding and plan configuration selected not only to en-ance
vie6s 4ut to reduce energy e1penses for -eating and air conditioning.
• Minimi;e t-e impact of lateral 6ind loading on t-e structure.
• Reduce as muc- as possi4le t-e 6alking distances for 4ot- guest and t-e -ouse
keeping staff.
• Ade5uate num4er of linen storage and vending areas, and small electrical and
p-one e5uipment rooms.
• %lan types range in s-ape from long, dou4le+loaded corridor plans, to compact
vertical to6ers, to flam4oyant atrium structures or a large lo44y space so t-at
some of t-e rooms look into t-e -otel interior.
• C-oice of a plan type is t-e result of a 4alanced consideration of site,
environment, and space re5uirements.
=e s-ould include follo6ing planning and arc-itectural considerations in t-eir analysis
and eventual selection of t-e plan configuration for a particular -otel.
%LA##'#& !(('C'!#CM: Ma1imum &uestroom Area
• Ma1imi;e t-e percentage of floor area devoted to guest room and keep to a
minimum amount of circulation and service space.
• Some configuration yield more efficient solutions t-an ot-er, t-e c-oice of one
configuration over anot-er can mean a saving of )*J in gross area of t-e guest
room to6er and of nearly 32J in t-e total 4uilding. !1ample t-e t-ree principal
plan alternatives+t-e !"#$e $!ae %$a#, &'e (ec&a)*"$a( &!+e(, and &'e a&(,"-
using t-e same net guestroom dimensions, 6ill vary from EC* to 2F2 gross s5uare
feet per room.
• "-e follo6ing sections contain a description, for eac- of t-e 4asic guestroom
configuration, of t-e planning decisions t-at -ave t-e most influence on creating
and economical plan i.e. no. of rooms per floor, location of t-e elevator core.
'n general t-e most efficient configurations are t-ose 6-ere circulation space is
kept to a minimum 6it- eit-er dou4le+loaded corridors or compact centre+core
"-e ?sla4@ configuration includes t-ose plans t-at are primarily -ori;ontal,
including 4ot- single and dou4le+loaded corridor sc-emes.
"-e follo6ing points must 4e kept in mind 6-ile designing:+
o C!((,!( $!a,)*+ 'n given site conditions, t-e single loaded rooms
are appropriate.
o S'ape+ s-apes like S&(a,*'&, L.S'ape, C!"(&/a( or ot-er
configurations 4est meets site and 4uilding constraints.
o C!(e $!ca&,!)+ %u4lic and t-e service cores eit-er are com4ined or
separated and 6-ere in t-e to6er s-ould t-ey 4e positioned.
o C!(e $a/!"&+ pu4lic and service elevators, linen storage, c-utes and
vending s-ould 4e 4est organi;ed.
o S&a,( $!ca&,!)+ fire staircase s-ould 4e located properly.
!fficiency of t-e sla4 plan is 4ased primarily on t-e dou4le loading of t-e
corridors, single+loaded sc-emes re5uire E to CJ more floor area for same
num4er of rooms.
"-e ?offset sla4@ plan is especially economical 4ecause t-e pu4lic and service
cores are com4ined.
"-e plan at angles creates interestingly s-aped elevator lo44ies, provides
compact service areas, and 4reaks up t-e sla4/s long corridors.
"-e core design is to connect t-e pu4lic elevators to t-e lo44y and t-e service
elevators to t-e -ousekeeping.
One common o40ective is to position t-e elevator in t-e middle so as to limit
6alking distances.
"-e placement of t-e fire stairs is to locate t-em at 4ot- ends of t-e corridor
and one limiting factor is t-at t-ere s-ould 4e not more t-an )** ft. 4et6een
stairs e1its.
S'#&L!+LOA$!$ %LA#
$OLBL!+ LOA$!$ %LA#
$OLBL!+ LOA$!$ O((S!" %LA#
A second ma0or category of guestroom floor plans are t-e vertically oriented
"-e planning considerations for to6er:
 N"-#e( !1 (!!-%2 Ho6 many num4er of guestrooms economically
fit for a particular layout>
 S'ape2 =-ic- s-ape is most efficient and permits t-e desired mi1 of
 C!((,!(2 Ho6 is -all6ay access to corner rooms arranged>
 C!(e $a/!"&2 Ho6 t-e elevators, linen storage, and stair are
Lnlike t-e ot-er plan configurations, selection of to6er s-ape creates specific
limitations on t-e num4er of rooms per floor. (or t-e most part, to6er contains 3C
to )E rooms, depending upon t-e guest room dimensions, t-e num4er of floors
and optimum core si;e. =it- 3C rooms, t-e core is 4arely large enoug- for t6o or
t-ree elevators, fire stairs, and minimum storage. On ot-er -and, design 6it- more
t-an )E rooms is so large at t-e perimeter t-at t-ey contain too muc- central core
area to 4e efficient.
"-e fe6er t-e num4er of rooms per floor, t-e more efficient t-e layout 4ecomes,
4ecause t-e core 4y necessity must 4e compact and as a result, t-e amount of
corridor area kept 4are minimum.
%'#=H!!L %LA# SQLAR! %LA#
"R'A#&LLAR "O=!R
A t-ird ma0or category of guestroom floor plans is atrium design. "-e true
atrium configurations -as t-e guest rooms arranged along single+ loaded
corridors muc- like open 4alconies over looking t-e lo44y space.
"-e follo6ing issue must 4e addressed:+
 S'ape2 configuration to 4e used for guest room structure.
 P"#$,c e$e3a&!(%2 scenic or standards elevators to 4e arranged.
 Se(3,ce c!(e 4 %&a,(%2 location of t-ese.
All atrium -otels feature scenic or glass elevators, 6-ic- provide vie6s of t-e
lo44y as 6ell as add animation to t-e space.
Service elevators, t-e -ouse keeping support functions, and t-e e1it stairs
generally located at 4ot- ends of t-e 6ings.
One tec-ni5ue t-at is successful in several -otels is to com4ine an atrium
space 6it- dou4le loaded 6ings, 6-ic- effectively and appropriately dra6s
toget-er t-e arc-itectural e1citement of t-e atrium space.
MO$'('!$ A"R'LM
"-e guest room program re5uirements must 4e s-aped and modified, if
necessary, to fit t-e arc-itectural concept.
"-e num4er or percentage of guest rooms furnis-ed 6it- a king 4ed, 6it- a
dou4le 4eds, 6it- converti4le sofa or 6-atever define t-e room mi1.
App(!ac' 1!( %&"/,)* (!!- -,62
 Arc-itectural s-ape: identify eac- rum of different s-ape and
configuration 7varying dimensions or 4at-room layout9.
 Bed type: la4el eac- room 4y its 4ed type 7t6in, 5ueen, king, dou4le+
dou4le, king+studio, parlor and -andicapped room9.
 Connecting rooms: indicate ad0oining guestrooms.
 Suite locations: position suites, com4inations of living room and
ad0oining 4edrooms, 6it- in t-e typical room configuration.
 &uestroom num4ers: assign tentative room num4ers to t-e 4ays to
meet t-e operator/s re5uirements.
 ey and 4ay analysis: develop a summary ta4le to tally t-e num4er of
renta4le units and room modules for eac- floor 4y arc-itectural s-ape.
Be)e1,&% !1 %"c' p(e$,-,)a(/ e%,*) p'a%e2
 "-e sc-ematic design is tested against t-e ma0or elements in space
program+t-e re5uired num4er of guestrooms+and any necessary c-ange
can 4e studied.
 A format can 4e esta4lis-ed.
 $etails of t-e repetitive guestroom can 4e considered at relatively
early stage.
"H! &L!S" ROOM $!S'&#
G"e%& C'a(ac&e(,%&,c% P"(p!%e F!( T(a3e$ G"e%&(!!- De%,*)
&roup Single or dou4le
occupancy, )+E
nig-t stay. F2J
men, )2J 6omen,
some 6-at price
associations, sales
and training
ing, t6in, dou4le+
dou4le, 4at- 6it-
dressing area.
'ndividual Single occupancy,
3+) nig-t stay, G2J
men, 32J 6omen,
very price intensive.
Corporate 4usiness,
sales, conventions,
ing, standard 4at-
6it- s-o6er, lounge
area 6it-
e1ceptional 6ork
(amily $ou4le+plus
occupancy 7include
c-ildren9, 3+E nig-t
stay, longer in resort
areas, 4udget or mid
(amily vacations,
sig-tseeing, sports,
family activity.
$ou4le+dou4le, king
sofa, or ad0oining
rooms lounge area
and television,
4at-, 4alcony, deck,
outside access.
Couples $ou4le occupancy,
3+F nig-t stay, mid
price to upscale.
"ours, clu4s,
sig-tseeing, t-eatre,
sports, 6eekend
packages, s-opping,
ing, dining, 6ork
surface, moderate
singles Single occupancy,
young professionals,
mid+price to
"ours, clu4s,
cultures, arts,
Queen, 6ork
surface, standard
upscale. t-eatre, s-opping.
One 4asic approac- is to use fe6er individual pieces of furniture or to scale
t-em slig-tly smaller so as to give t-e perception of a larger or lu1urious
 7"ee) !( 82.,)c' 9,)* %,:e #e2 + 4eds smaller t-an FG+inc-es create
more open space.
 C!)3e(&,#$e %!1a !( +a$$ #e2 + t-ese provide more open space and
 Ae;"a&e $"**a*e< c$!&'e% %pace2 + sufficient dra6ers, luggage racks,
and closet space reduce t-e clutter of clot- t-roug-out t-e room.
 A(-!,(e2 + com4ining dra6er space 6it- a television ca4inet and possi4ly
a pullout 6riting ledge in a single unit estimates t-e need for t6o or t-ree
separate pieces.
 L!")*e<e%9.c'a,(%2 + lounge c-airs designed to 4e used at t-e 6ork
surface eliminate t-e straig-t desk+c-air.
 M,((!(%2 + t-ey enlarge t-e space visually.
 0a$$ -!")&e #e %,e $a-p%2 + t-ese permit a smaller nig-t ta4le.
 Ba&'(!!-%2 + design suites e1pand t-e counter top, mirror, and lig-ting as
muc- as possi4le and compartmentali;ed t-e tu4 or toilet.
G"e%&(!!- #e &/pe%
T/pe S,:e
"6in ) t6in 4eds BD 1 G*in. 73 1 )m9
$ou4le+dou4le ) dou4le 4eds 2E 1 G*in. 73.B2 1 )m9
Queen 3 5ueen 4ed C* 1 G*in. 73.2 1 )m9
ing 3 king 4ed FG 1 G*in. 7) 1 )m9
California king 3 king 4ed F) 1 G*in. 73.G 1 )m9
Oversi;ed t6in ) t6in 4eds E2 1 G*in. 73.32 1 )m9
Queen+5ueen ) 5ueen 4eds
$ou4le+studio 3 dou4le 4ed and converti4le sofa
Queen+studio 3 5ueen 4ed and converti4le sofa
ing+studio 3 king 4ed and converti4le sofa
parlor 3 converti4le sofa
=all+4ed 3 6all 4ed
G"e%& R!!- M,6 F!( D,11e(e)& H!&e$ T/pe%
Pe(ce)& !1 &!&a$ *"e%&(!!-
T/pe !1 '!&e$ D!"#$e.
9,)* =,)*
Pa($!( C!--e)&%
Budget inn 3** * * *
Motor inn C* )G 3* ) "rend a6ay from all dou4le+
Conference centre E* E* 32 2 Single occupancy e1cept
needs couples 6eekend
All+suite 3* D* * 3** All rooms connect 6it- a
Super lu1ury )* F* * 3* $ou4le+dou4le replaced 6it-
oversi;ed t6ins
Commercial )* C* 3* 3* Limited dou4le occupancy
Resort8 family G* G 3* ) %rovide rooms for cots
Resort8couples )* F* 2 2
Convention 22 B2 2 2 "rend to6ards replacing
dou4le+dou4le 6it- oversi;ed
Mega+-otel 22 B2 2 2 $ou4le+dou4le provides
greatest fle1i4ility for family8
group 4usiness markets
Casino+-otel E* 2* * 3* $epends on strengt- of tour
G"e%& (!!- ,-e)%,!)%
L,3,)* a(ea Ba&'(!!- T!&a$ *"e%&(!!-
area $imensions,
area $imensions,
Budget 33/C@132/
7B.2 1 E.29
2/ 1 2/
73.2 1 3.29
33/C@ 1 )*/C@
7B.2 1 C.)9
Mid+price 3)/ 1 3G/ )3C 2/ 1 F/C@ BF 3)/ 1 )C/ B3)
7B.C 1 2.29 7)*.39 73.2 1 ).B9 7B.E9 7B.C 1 C.C9 7)D9
(irst class 3B/C@ 1 3D/
7E.3 1 2.G9
2/C@ 1 G/C@
73.F 1 ).C9
3B/C@ 1 )G/C@
7E.3 1 G.C9
lu1ury 32/ 1 )*/
7E.2 1 C.39
F/C@ 1 D/
7).B 1 ).F9
32/ 1 B*/
7E.2 1 D.39
BL$<!C" '##+$OLBL!+$OLBL! "M%'CAL $OLL!+$OLBL!

"M%'CAL $OLBL!+$OLBL! '#& S"L$'O
$ifferent types of suites
Suite type Living room Bedrooms eys Bays %ercent
Mini+suite One 4ay Alcove 3 3.2 )
Conference suite One 4ay 3 ) ) B
<unior suite One 4ay ) B B E
!1ecutive suite "6o 4ay ) B E 3
$elu1e suite "-ree 4ay ) ) 2 *.2
%ercentage of total rooms, i.e., t6o mini suites per 3** rooms
"H! M'#'+SL'"!

"H! <L#'OR SL'"!
HOS%'"AL'"M SL'"!
%LBL'C S%AC! $!S'&#
?All lo44ies s-ould esta4lis- contact 6it- t-e s-ops, 4ar, and restaurants, and ena4le a
guest to feel like -e/s in t-e -eart of -otel@
"-e arc-itectural aspects of 4uilding are:
 Approac- to t-e front entrance
 $etails of site
 !1terior design+ t-e landscaping, t-e nig-t illumination, t-e entry drive and
"-e designer s-ould assess t-e relative need for t-e follo6ing entrances:
 Main -otel entrance
 Ball room84an5uet entrance
 Restaurant84ar8nig-t clu48casino entrance
 "our 4us8airport 4us entrance
 Suite or apartment entrance
"-e design re5uirements for t-e -otel entrances can 4e summari;ed:
 Canopy: protect guest from clement 6eat-erH include lig-ting, sinages, -eatH if
necessary ensure sufficient -eig-t for 4uses
 $rive6ays: %redict amount of traffic congestion and provide space for 6aiting
ta1is, loading and unloading of passengers and 4ags, and s-ort+term standing
including valet+delivered cars and tour or airport 4uses
 %arking: Make garage entrances convenient to and from t-e main entranceH if
t-ere is valet parking, esta4lis- a location for attendant/s 4oot- near t-e main
 Side 6alks: $esign pedestrian areas sufficiently 6ide for -andling 4aggage carts,
and providing doorman or 4ellman stationH at 4us location provide space for
 $oors and Kesti4ules: $evelop a 6eat-er vesti4ule 6it- revolving or automatic
doors to limit temperature differencesH include access into luggage storage from
cur4H provide ramp if necessary for 4ot- disa4led guests and luggage
Lo44y must -ave t6o key factors i.e. visual impact and function. "-e lo44y serves as t-e
main circulation space directing guests to t-e front desk, elevators, food and 4everages
outlets, meeting and 4an5uet facilities recreation comple1, and ot-er pu4lic areas.
Most -otels provide per guestroom 4et6een C to 3* s5uare feet 7.C and .D s5uare meters9
of floor area in lo44y, not including circulation to remote functions.
Locating 4ars, restaurants, and retail kiosks 6it- in lo44y is one 6ay to increase apparent
si;e of space 6it-out adding to additional gross area.
"-e planning o40ectives:
 !ntrances: consider additional e1terior entrances for main lo44y, 4an5uet
facilities, restaurants -ealt- clu4, or ot-er -ig- traffic areas
 (ront desk location: visi4le to -otel guestH in addition, -ave t-e front desk staff
visually oversee access to t-e passenger elevator
 Office access: %rovide entrance to t-e front office, safe deposit area, e1ecutive
offices, and sales and catering offices
 Seating area: %rovide a seating area near t-e desk and main entranceH t-e area may
also contiguous 6it- lo44y 4ar.
 Circulation: !sta4lis- clear pat- to t-e front desk, elevators, restaurants and 4ars,
meeting and 4an5uet areasH 6-ere possi4le, separate -otel guest traffic from
purely convention traffic.
 Retail areas: %rovide lease space convenient to t-e guest circulation areas
 Bellman8luggage: %osition 4ellman station near front desk, elevators, and front
entrance, 6it- separate rooms for 4aggage, carts, and locked storage.
 Support functions: Locate toilets, coats, -ouse p-ones, pu4lic p-ones, directory,
and assistant manager/s desk conveniently in relation tom t-e ot-er areas.
Lo44y design c-ecklist:
(RO#" $!S A!RA
 Registration station, num4er
 Cas-ier station, num4er
 Mail8information stations, num4er
 "otal desk lengt-
 Assistant manager desk
 Bellman station
 Bellman cart storage
 Luggage storage
 House p-one
 %ay p-one
 Meeting directory
S!A"'#& AR!A
 Seating, num4er of seats
 (ood or 4everages service
 (ountain or ot-er focus
 %assenger elevator
 Access to restaurants and lounges
 Access to meeting and 4an5uet room
 Access to recreation facilities
 Access to retail s-op and ot-er pu4lic areas
 Access to parking garage
 #e6s stand
 $rug store
 &ift store
 "ravel agent84eauty s-op
 <e6eler
 (lorist
 Bank
 Men/s 6ear
 =omen/s 6ear
 "oys
 Specially s-ops 7leat-er, linens, glass9
 Book store
Si;e of desk: provide C feet 73.Gm9 long station for registration and cas-ier 4ased on
num4er of guest roomsH assume t6o stations for first 32* rooms, one more for eac-
additional 3** roomsH also provide one mail8information station for eac- C** rooms or
Queuing space: provide sufficient space in front of desk for guests to stand at one
counterH for convention -otels at least )* feet 7C.3m9 clear of circulation
Assistant manager/s desk: if re5uired, provide a desk, t-ree c-airs, and one storage near
t-e front desk for assistant manager
Bellman station: provide a 4ellman station near t-e front of desk and main entranceH
provide pu4lic p-one, -ouse p-one, paging, and electrical outlet
Baggage storage: %rovide a locka4le storage area ad0oining t-e 4ellman station 6it-
s-elving for c-ecked luggageH provide direct access to cur4
"elep-one: include -ouse p-ones close to t-e front desk and pu4lic p-ones convenient to
lo44yH a minimum of 3 to 3** rooms
$irectory8sinages: locate a directory 6it- listing of all special functions and meeting near
t-e front entranceH provide clear sinages for all -otel areas
(urniture and fi1tures: esta4lis- am4ience of lo44y area 4y providing special mill6ork
detailing and finis-es, front desk, 4ellman station, assistant manager/s desk, and
furnis-ings 7lounge seating, decorative lig-ting, art6ork9
(OO$ A#$ B!K!RA&! OL"L!"S
&enerally, one or more restaurants and cocktail lounges are clustered conveniently
around -otel lo44y.
"-e ot-er more speciali;ed type of food and 4everages outlets+ specialty, rooftop, and
t-eme restaurants, deli and snack 4ars, lo44y, 4ar, and entertainment lounges.
(ood concept c-ecklist:
 #ame of outlet
 Location
 Capacity
 Operating -ours
 Market description
 (inancial pro0ection
 Staffing
(OO$ CO#C!%"
 Menu
 Style of service
 (ood86ine display
 !1-i4ition cooking
 Atmosp-ere
 !ntertainment
 !ntry se5uence
 Host8maitre/d
 Cas-ier
 Seating mi1
 Self+service84uffet
 Service station
 (ood86ine display
 !1-i4ition cooking
 Level c-ange
 !ntertainment area
 itc-en entry
 Service 4ar
 Atmosp-ere
 (inis-
 "a4les8c-air
 (eature elements
 =indo6 treatment
 Lig-ting
 Color sc-eme
 "a4letop
 Art6ork
 %lants
 Lniform design
S%!C'AL !QL'%M!#"
 !1-i4ition cooking e5uipment
 "a4leside carts
 %oint+of+sale computers
 Order 6riting system
 Sound system
Beverage concept c-ecklist:
 #ame of outlet
 Location
 Capacity
 Operating -ours
 Market description
 (inancial pro0ection
 Staffing
B!K!RA&! CO#C!%"
 Bar lounge emp-asis
 !ntertainment
 Atmosp-ere
 !ntry se5uence
 Host
 Bar
 %ickup station
 $rink rail
 Bar storage
 (ood8snack counter
 Seating mi1
 Stage
 $ance floor
 $isco 4oot-
 Special entertainment
 Level c-anges
 Atmosp-ere
 Bar8ot-er fi1tures
 (inis-es
 "a4les8seating
 =indo6 treatment
 Lig-ting
 Color sc-eme
 Art6ork
 %lants
 Lniform design
S%!C'AL !QL'%M!#"
 Remote li5uor84eer
 %erformer lig-ting
 Sound system
 %oint+of+safe computers
%LA##'#& OB<!C"'K!S
 All food outlets need direct, close access to kitc-en e1cept outlets 6it- minor
food service t-at may served from pantries
 All 4everage outlets need service 4ack up, eit-er to t-e kitc-en or to t-e 4ar
storage areas
 All outlets s-ould 4e easily located from pu4lic flo6 areasH t-e cafP s-ould 4e
visi4le from lo44y
 Most food outlets s-ould -ave a 4ar ad0acent or s-ould include a small -olding
 Larger restaurants and 4ars s-ould 4e planned so t-at sections can 4e closed
during slo6 periods
 Restaurants and 4ars s-ould -ave e1terior frontage and direct outside access
 A good starting rule of t-um4 is to provide restaurant seats e5ual to .F2 times t-e
num4er of guestrooms and lounge seats e5ual to .2 times t-e num4er of
"-e design of a -otel restaurant:
 Cas-ier8-ostess station: provide a com4ined station to control access to all t-e
sections of room, -andle guest c-ecks, and supervise coat c-eck areas
 Separate sections: divide restaurant in t6o or more areas so t-at portions can 4e
closed during periods of lo6 occupancy
 (le1i4le arrangement of ta4les: provide paired deuces, flip+top fours
 Counter seating: provide a4out 3*J of total seats at counter for singles
 Buffet8display areas: provide an area for self service 4uffet or food display
 Service stations: provide service stations for every 3**Q seats to supply 6ater,
coffee, linen, ta4le6are, and soiled dis- areas
 Adapta4le lig-ting: provide dimmers so t-at t-e mood can 4e c-anged from
4reakfast to dinner
 Back ground music: consider including soft music
 Lniform and grap-ics: design to complement t-e coffee s-op or -otel t-eme
 !ntry se5uence: esta4lis- a foyer space to set t-e mood for t-e restaurant
 Maitre/d: provide a -ost station at all entrances to t-e restaurant
 (ocal point: organi;e all seats to take advantage of some focal point, eit-er inside
7food display, fountain9 or outside t-e dining room
 Seating areas: arrange dividers, level c-ange to create intimate, semiprivate group
of ta4les
 "a4le seating: provide clear definition to seating areas, separating t-em from
aisles, service, 4uffet, and -ost areas. !ac- ta4le s-ould -ave some privacy from
ot-er ta4les
 !1-i4ition cooking: 4ased on t-e food concept, consider providing an area for
food preparation suc- as a grill, 4akery
 !ntertainment: provide a small stage and dance floor or consider -o6 t-e plan
mig-t 4e modified to accommodate entertainment in futureH ta4le s-ould 4e
organi;ed according to t-e focal point
Restaurant and Bar capacities for different si;e of -otels
#um4er of guest rooms
)** B** E** 2** F2* 3***
Coffee s-op 32* ))2 )** )** )2* )F2
+ + 3** 3)2 3F2 3F2
+ + + + 3)2 3)2
+ + + 2* 2* F2
3** 332 3)2 32* 3** 32*
Lo44y 4ar + B2 2* F2 F2 3**
Restaurant + + )2 )2 )2 )2
-olding 4ar
+ + + + 3F2 ))2
"-e design of a lo44y 4ar:
 Kisi4ility: provide an open area t-at is o4vious to -otel guest and visitors
 Seating: furnis- t-e 4ar primarily 6it- lounge seating Rsofas, lounge c-airs, end
ta4les+ or 6it- com4ination of lounge and 4ar seatingH provide a fe6 seats at a
service 4ar
 Service 4ar: include a small 4ar for 4everage service 6it- near4y storage or
4ackup from kitc-en
 !ntertainment: specify a location for piano or ot-er limited entertainment
 (ood service: consider access for limited food service, especially continental
4reakfast, and snack service
"-e design of an entertainment lounges:
 !ntry se5uence: develop an enclosed entrance to maintain acoustics and visual
separation 4et6een t-e lounge and -otel circulation areas
 Separate sections: esta4lis- distinct ;ones for 4ar, t-e entertainment8dancing area,
and 5uieter lounge area
 Service 4ar: include a small 4ar for 4everage service 6it- near4y storage or
4ackup from kitc-en
 Bar 7a4out 3*J to )2J of t-e lounge area9: provide a large 4ar t-at is visi4le
from t-e entrance and situated so t-at guest can vie6 t-e performersH provide pick
up stations for t-e staffH provide 4ar storage ad0oining t-e lounge
 !ntertainment area 7a4out 2*J to C2J9: develop an integrated section 6it- stage,
dance floor , and seating so t-at at least -alf of t-e guest are involved 6it- t-e
entertainmentH add platforms for t-e 4etter vie6s of t-e performers
 Lounge area 7a4out )*J to B*J9: design a separate lounge area 6-ere guests can
sit 5uietly 6it-out 4eing distur4ed 4y t-e entertainment
 Lig-ting: install fle1i4le lig-ting, controlled at 4ar, including stage lig-ting and
dance floor lig-ting
 Sound system: provide complete sound system for t-e performers 6it- speakers
focused on t-e dance floor area
(L#C"'O# S%AC!S
S%AC! LS!S "M%! O(
Ballroom Meeting,
Motor inn,
resort, transient,
3.2+) 1 &R
.2+3.2 1 &R
)+).2 1 &R
Hig- ceiling,
$irect food access,
#o columns
Ballroom Reception, Motor inn, .) 1 BR, Access to all 4allroom
foyer Meeting
.)2 1 BR,
.)2+ .B 1 BR
sections, toilets,
"ransient, Resort,
.)+.E 1 BR
.E +.C 1 BR
Built+in+ A8K.
$irect food access
"ransient, Resort,
.)+.E 1 BR
.E +.C 1 BR
$irect food access,
Boardroom Meetings,
.*2+.3 1 &R Superior finis-es,
Separate from ot-er
meeting rooms
!1-i4it -all !1-i4ition Convention 3+) 1 BR $isplay access, -ig-
ceiling, -ig- lig-ting
"-eatre Lectures,
Convention .)+.E 1 &R Stepped levels
A &R+num4er of &uest roomsH BR+ capacity of 4allroom
Sc-ematic planning re5uirements:
 &roup all function areas toget-er, alt-oug- in ma0or convention -otels some
separation may 4e desira4le.
 %rovide a separate function entrance from t-e street or parking area.
 Locate t-e function space close to and easily accessi4le from t-e -otel lo44y.
 Locate t-e additional function areas suc- as e1-i4it -all or audiovisual t-eater
close 4y 4ut not ad0acent to t-e 4all room foyer.
 'nclude ad0acent pu4lic support areas: toilets, coatrooms, telep-ones, convention
service office.
 %rovide direct food service access to 4allroom and all 4an5uet roomsH any 4an5uet
pantry must 4e on t-e 4allroom level.
 'nclude essential meeting and 4an5uet storage ad0acent to t-e 4allroom.
 $esign t-e 4allroom and ot-er larger rooms to 4e independent of t-e guestroom
to6er so as to simplify t-e 4uilding structure.
$esign criteria for meeting space:
 D,3,%,#,$,&/2 nature of su4 divisions and proportions of eac-, storage of dividing
6alls, acoustic rating of dividing 6all.
 P(!p!(&,!)%2 location of end vie6s to -ead ta4le or stage.
 S&("c&"(e2 full span, no columns.
 Ce,$,)* 'e,*'&2 pro0ection 4oot-, use of e1-i4itions, c-andeliers, cost of divisi4le
6alls, implication of for second floor.
 F$!!( $!a2 use of displays and e1-i4its.
 Acce%%<e*(e%%2 pu4lic and service access to eac- su4section, storage, display
access, emergency e1its.
 0,)!+%2 desira4ility, 4lackout, re5uirement.
'#"!R'OR $!S'&#
 F$!!(2 carpeting, patterned to assist furniture placement, porta4le dance floor.
 0a$$%2 various finis-es, c-air rail, folding 6all finis- to mac- perimeter, doors to
cover 6all storage compartments.
 Ce,$,)*2 various, needs do6nlig-ts, c-andeliers, track lig-ting, emergency
lig-ting, HAKAC diffusers and air return, sprinklers, smoke detectors, sound
system, 6all tracked in integrated pattern.
 0,)!+%2 full 4lack out capa4ility.
 L,*'&,)*2 com4ination of functional, decorative, display, and accent lig-ting.
 F"(),&"(e2 round 4an5uet and rectangular meeting ta4les, stacking c-airs, risers,
lectern, A8K e5uipment for function roomsH seating for foyer areas.
 A$$: fully separated controls in eac- room and su4 divisions of larger rooms.
 L,*'&,)*2 fully dimma4le, control podium, fle1i4le track lig-ting 6-ere re5uired.
 E$ec&(,ca$2 )*G volts availa4le in 4allroom and e1-i4ition areas.
 S!")2 television, telep-one, microp-one 0acks in eac- area, control from sound
and lig-t 4oot-.
 Mec'a),ca$2 full air condition, fire protection.
 P$"-#,)*2 6et utilities availa4le near 4allroom and e1-i4ition areas.
Space Recep&,!) A",&!(,"- Ba);"e& C$a%%
B!a( &a#$e
ST3*,*** s5 ft
7D)D s5. m.9U
F 7.C9 G 7.F9 3* 7.D9 + +
STB,*** s5 ft
7)FG.F s5. m.9U
G 7 .F9 G 7.F9 33 73.*9 3) 73.39 +
Ban5uet room
SVB,*** s5 ft
7)FG.F s5. m.9U
D 7 .G9 3* 7.D9 3) 73.39 3E 73.B9 +
Meeting room D 7.G9 3* 7.D9 3) 73.39 3E 73.B9 3C+)* 73.2+
Board room 3) 73.39 + 32 73.E9 + )*+)2 73.D+
"-eatre + G+3) 7.F+3.39 + 3)+32
Area given in s5 ft and meters
R!CR!A"'O#AL (ACL'"'!S:

'#$OOR (AC'L'"'!S
 S6imming pool.
 =-irlpool, <acu;;i
 =ading pool.
 !1ercise room.
 Locker rooms, sauna.
 &ame room.
 %ing+%ong, 4illiards.
 Rac5uet 4all, s5uas-.
 "ennis.
 <ogging track.
 Mini+gym.
 Multi+use sports court 7include volley4all, 4adminton9
 Aero4ic e1ercise room.
OL"$OOR (AC'L'"'!S
 S6imming pool.
 =-irlpool, <acu;;i
 "ennis.
 %latform tennis.
 Kolley 4all, 4adminton.
 S-uffle 4oard.
 Basket 4all.
 Hand 4all.
 <ogging, park track.
 Miniature golf.
 %utting green.
 &olf course 7include driving range9.
 %itc- and put golf.
 Beac- s6imming.
 Sail 4oating.
 Motor 4oating, marina.
 =ind surfing, surf 4oard.
 =ater skiing, parasailing.
 Scu4a diving, snorkel trails.
 (is-ing.
 Sig-tseeing tour 4oats and glass 4ottomed 4oats.
 Sno6 skiing.
 Riding sta4le.
 'ce+skating rink.
 Marina.
R!CR!A"'O#AL (AC'L'"'!S BM HO"!L "M%!
$o6n to6n %ool, -ealt- clu4, 0ogging track 7roof9
Motel, roadside %ool, gameroom
Su4 ur4an, airport %ool, gameroom, -ealt- clu4
Resort Karies depending on location 74eac-,
mountain, desert9
Conventional -otel %ool, gameroom, -ealt- clu4, rac5uet
Casino %ool, -ealt- clu4
Conference -otel %ool, -ealt- clu4, rac5uet sports, golf
All+suite %ool, -ealt- clu4
Super+ lu1ury %ool, -ealt- clu4
Condominium %ool, -ealt- clu4
Mi1ed+use varies
Mega -otel %ool, gameroom, -ealt- clu4, rac5uet
('"#!SS (AC'L'!S CH!CL'S"
Ac&,3,&/ M,),-"- !3e(a$$ %,:e
S; 1& >%; -?
S6imming pool G** 7F29
"otal including deck area )E** 7))29
!1ercise room C** 72C9
#autilus circuit E** 7BF9
!1ercycles 2*8units 7E.F9
Ro6ing mac-ine 2*8units 7E.F9
=eig-t mac-ines 2*8units 7E.F9
Aero4ic classroom G** 7F29
&ym )E** 7))29
Healt- clu4
=-irlpool8-ot+tu4 7single9 2*8person 7E.F9
=-irlpool8-ot+tu4 7group9 )*8person 73.D9
Sauna )*8person 73.D9
Steam 4at- )*8person 73.D9
%lunge 7-ot8cold9 )*8person 73.D9
S6iss s-o6er B*8person 7).G9
Loofa- 4at- 3**8person 7D.B9
Her4al 6rap 3**8person 7D.B9
Massage 3**8person 7D.B9
(acial 3**8person 7D.B9
Bar4er8-air dresser F*8person 7C.29
Manicure8pedicure F*8person 7C.29
Suntan F*8person 7C.29
'n-alator )*8person 73.D9
Rest area 3**8person 7D.B9
Medical8stress test 32*8person 73E9
S6imming pool:
 Location: place t-e pool so t-at guest can reac- it from guestroom elevators
6it-out passing t-roug- t-e lo44yH provide some guestrooms 6it- vie6s of t-e
poolH screen any e1terior vie6s to6ards t-e pool.
 Orientation: position t-e pool so t-at it receives uno4structed sunlig-t from mid
morning to late afternoon.
 Si;e: plan t-e pool to accommodate t-e s6imming and sun4at-ing needs of t-e
guests 4ut no less t-an a4out )*/, E*/ 7C 1 3) m9 6it- at least 3* feet 7Bm9 of deck
space on all sides.
 Support functions: %rovide toilets, lockers 6-ere re5uired, to6el issue area, snack
4ar or vending, e5uipment room, and furniture storage.
 Safety: do not provide a diving 4oardH include slip free deck surface. $ept-
markings, under 6ater lig-ting, safety or ?pool rules@ sinages.
 =ading pool, 6-irlpool: include additional pools 6it- in vie6 of t-e s6imming
pool 4ut slig-tly separated.
 'ndoor pool: design eit-er opera4le roof or glass 6alls to provide direct sunlig-t
and ventilations.
Healt- clu4:
 Location: plan t-e clu4 so t-at guest can reac- it directly from t-e guestroom
elevators and mem4ers from t-e street or parking areas 6it-out passing t-roug-
lo44y area.
%arking analysis:
 "-e provision of parking must recogni;e t-e sum of various components and
interrelations-ip of t-e peaks and valley over a )E+-our period.
%art ': determine t-e components of t-e parking re5uirements: overnig-t
guests, restaurant and 4ar patrons, meeting attendants, and ot-er visitors.
%art '': calculate t-e ma1imum num4er of cars t-at mig-t 4e reasona4ly
anticipated, planning to accommodate full demand on G*+G2 percent of all
days. "-e overnig-t guest calculation is illustrated 4y t-e follo6ing e1ample:
#um4er of rooms E**
%ercent occupancy G2
%eople per room 3.E
%ercent arriving 4y car E*
%eople per car 3.2
"-e e5uation for calculating t-e guest/s parking re5uirement is as follo6s:
7Rooms9 1 7J occupancy9 1 7people8room9 1 7J 4y car9

!1ample: E** 1 G2 1 3.E 1 .E* W3)F cars

%art ''': $evelop a ta4le s-o6ing -ourly parking use factors. (or e1ample, t-e
parking facility needs to accommodate all 73** percent or 39 over nig-t guest
cars from midnig-t to E.** AM, 4ut, 4ecause of c-eckout, only C* percent 7.C9
during t-e mid+day.
MOR#'#& A("!R#OO#
-, ),*'&
Hotel guest 3 .D2 .C .C .D .D2
Restaurant and
4ar patrons
.*2 .3 .3 .3 .) .)2
.*2 + .3 .3 .E .E
Healt- clu4
+ .) .3 .) .) .*2
Kisitors + .3 .) .3 .) .E
employees .)2 .)2 .E .E .B2 .B2
%art 'K: com4ine t-e parking re5uirements for eac- component 7part ''9 6it- t-e use
ta4le 7part '''9 to calculate t-e total amount of parking necessary during eac- time
period. 'n t-is e1ample guest 6ould re5uire 3)F parking spaces 73 1 3)F9 at midnig-t
4ut only FC spaces 7.C 1 3)F9 at noon
%AR'#& #!!$!$ (OR $'((!R!#" "M%!S O( HO"!LS ACCOR$'#& "O
$o6nto6n *.E+*.G Assume limited function
Su4ur4an 3.)+3.E Heavy local
meeting84an5uet use
Airport *.C+3.* Moderate rental car use
Hig-6ay 3.*+3.) Some local 4an5uet8(:B
Resort *.)+3.E Karies 4y location and
pro1imity to ur4an centers
Convention *.G+3.E Regional convention -otels
need -ig-er provision
Conference center 3.*+3.B 'f full -ouse, minimum
local use
Residential 3.)+).* May need t6o
All+suite *.G+3.) Limited pu4lic functions
Super+lu1ury 3.*+3.) Limited pu4lic functions
Mega+-otel 3.*+3.) Limited local 4usinessH -ig-
car rental use
Mi1ed+use *.C+3.) Hig-ly varia4le depending
on ot-er activities
casino *.G+).* Karies 4y location
S'#A&!S A#$ &RA%H'CS
!1terior Sinages:
 Building identification.
 Ke-icular directional signs.
 %edestrian signs.
'nterior Sinages:
 Meeting directory.
 $irectional signs.
 Room identification.
 Room image 7restaurant logo9
%rinted grap-ics:
 Stationery, forms, matc-4ooks.
 Restaurant menus.

(ood %reparation and Storage
Receiving, tras-, and general storage
!mployee areas
Laundry and -ouse keeping
!ngineering and mec-anical areas
"-ese spaces vary from -otel to -otel depending on t-e type of property and its si;e and
(OO$ %R!%ARA"'O# A#$ S"ORA&! AR!AS
Among t-e many planning re5uirements t-at t-e arc-itect s-ould address during t-e
conceptual design, t-e most important goal is to locate t-e receiving area, food storage,
kitc-en and all t-e outlets i.e. restaurants and 4an5uet areas. "-e follo6ing c-ecklist
identifies t-e critical ad0acencies:
(ood storage to t-e main kitc-en
Main kitc-ens to restaurants
Room services area to service t-e rooms
Ban5uet pantry to 4all room
Receiving to food storage
Main kitc-en to restaurants
Ban5uet pantry to smaller 4an5uet rooms
Ban5uet pantry to pre+function areas
Coffee s-op pantry to room service areas
itc-en to cocktail lounges
itc-en to gar4age8tras- -oldings
itc-en to employees dining
"-e ad0acency re5uirements are illustrated 4elo6:
$!S'&#'#& "H! MA'# '"CH!#:
"-e kitc-en planner usually approac-es t-e design in t6o opposing 6ays: "o locate
departments suc- as t-e 4ake s-op or dis- 6as-ing stations 6it-in t-e larger kitc-en
space and to develop eac- 6ork station 4y com4ining t-e e5uipment 7range, fryer, 4roiler,
etc.9 to meet t-e follo6ing overall o40ectives:
%rovision of straig-t line flo6 of food from storage to serving.
!liminate cross+traffic and 4ack+tracking
 Minimi;e distance 4et6een kitc-en serving area and restaurant seating.
 Arrange compact 6ork centers.
 Locate secondary storage near eac- 6ork stations.
 %lace s-ared facilities centrally.
 Consider sanitation and employee safety.
 %rovide t-e minimum of -eat+generating e5uipment.
 %lan efficient use of all utilities
'n addition to t-e standards for lig-ting and finis-es t-e detailed plan for t-e food service
areas must include t-e follo6ing features:
%rovide automatic fire protection systems t-roug-out
$epress floor sla4s for refrigeration storage so t-at t-e kitc-en floor is level to t-e
finis-ed floor
&roup all 6alk+in refrigerators and free;ers toget-er 6it- t-e same 6all so t-at t-ey use
common compressors
%rovide service vesti4ules 4et6een t-e kitc-en and all outlet, 4an5uet pantry and 4all
roomsH 4affles 4et6een service corridors and 4an5uet -alls
Locate soiled dis- drop+off immediately inside doors from eac- restaurant
%rovide security for eac- kitc-en service 4ar
R!C!'K'#& "RASH A#$ &!#!RAL S"ORA&! AR!AS:
"-e -otels receiving and tras- must 4e ad0acent to t-e -otel/s 4ack+of+-ouse areas. 'n
addition to t-e ma0or connection to t-e kitc-ens for incoming food and li5uor and for out
going gar4age, sufficient area must 4e availa4le to move goods to t-e laundry, -ouse
keeping, maintenance and general storage areas.
"-e overall planning re5uirements include t-e follo6ing:
Raised dock area large enoug- to accommodate trucks
!nclose t-e receiving area to ensure security, odors, sound, etc
'nclude 6indo6s 4et6een t-e receiving areas and t-e docks
Arrange access areas to avoid cross+traffic
Separate t-e tras- -olding are 6it- t-e receiving area
!nclose compactor area, yet allo6 accessi4ility at all times
AR!A R!QL'R!M!#"S:
Main itc-en 7total of t-e follo6ing9
C s5 ft 7*.Cs5 m9 8 restaurant seat
) s5 ft 7*.) s5 m9 8 4all room and 4an5uet seat
3 s5 ft 7*.3 s5 m9 8 cocktail lounge seat
3 s5 ft 7*.3 s5 m9 8-otel guestroom
(ood and Beverage
*.B + *.2 X main kitc-en area
Storage Area %ercent
$ry food storage B*
Refrigerated food storage )2
(ro;en food storage 3*
Beverage storage 32
Refrigerated 4everage 2
#on food storage 7c-ina, silver, paper9 32
!mployees Area S5uare (eet S5uare Meters
%ersonnel 3.2 + ).2B 3E + )BB
"imekeeper8Security *.B + *.2 *.*B + *.*2
Men/s lockers8toilets 3.2 + ) *.3E + *.3D
=omen/s locker8toilets 3.2 + ).2 *.3E + *.)B
!mployees dining 3.G +) *.3F + *.3D
• A(ea (e;",(e-e)&% a% pe( *"e%& (!!-%
#LMB!R O( $'#!RS ='$"H
S%AC! R!QL'R!$
(our people Y 3B* ).C
(ive people Y 3G* B.G
Si1 people Y 3G* Y 3D2 B.D
Seven people Y )E2 2.3
!ig-t people Y )C* 2.)
H!&e$ S,:e
C!11ee S'!pG Ca1H

Ma,) O( Spec,a$&/
E&'),c O( G!"(-e&
>%ea&%? >%ea&%? >%ea&%?
2* 2* R F2 + +
32* G* C* +
)2* 3** C* 2*
Space %rovision
%er Seat
3.C m
).* m
).* m
e1cluding poolside, cafP 4ar and ot-er clu4 facilitiesH are also usa4le for 4reakfast meals
6it- 4uffet or ta4le service
t-e area re5uired per seat, dictated mainly 4y si;e and spacing of furniture, proportion of
ta4les seating t6o persons arrangements for food service 74uffet, ta4le service, etc9
A(ea < Depa(&-e)&% 200 (!!-%G ,) %"#"(#a)
%e&&,)* -
pe( (!!-
500 (!!-% ,) ce)&(a$
$!ca&,!) -
pe( (!!-
Restaurant 3.3 *.C
Coffee Bar *.C *.2
Bar 3 plus counter *.D *.E
Bar ) plus counter *.2 *.B
itc-en %rovisions B.G ).2
Staff dining room, =C,
c-anging rooms
3.* 3.3
"-e follo6ing elements, even t-e most su4tle of 6-ic- influence construction
alternatives, affect -otel pro0ects:
 Small, repetitive guestrooms and large pu4lic and service areas, suggesting a
com4ination of s-ort+ and long+span structural system.
 Residential and assem4ly spaces, 6it- different 4uilding code re5uirements.
 (re5uent re5uest to accelerate t-e construction sc-edule so t-at parts of t-e
4uilding may 4e occupied 4efore su4stantial completion.
 $ifferent o40ectives of t-e o6ner, developer, and -otel operator.
 Re5uirement, in some cases, to adapt prototype designs to different climates,
ara4ility of materials, and site constraints.
 (re5uent need to evaluate lo6er initial capital cost versus reduced life+cycle costs.
(ire safety:
F,(e (e%,%&a)ce a) c!-pa(&-e)&a&,!)
('R! R!S'S"A#C! O( CO#S"RLC"'O# !L!M!#"S
B+-our rating
 Structural frame.
 Load+4earing and fire 6alls.
 $oors in B+-our 6alls.
)+-our rating
 (loor construction.
 Roofs.
 =alls enclosing vertical s-afts 7stairs, elevators, c-utes9.
 Most non+load+4earing e1terior 6alls.
3.2+-our rating
 $oors in )+-our 6all.
 =indo6s in )+ -our 6all.
3+-our rating
 'nterior partitions.
.F2+-our rating
 $oors in 3+-our partitions.
 Openings in most e1terior 6alls
S!%!RA"'O# O( HO"!L LS!S
B+-our separation
 "-eatre and nig-t clu4.
)+-our separation
 Ballroom, meeting and 4an5uet rooms, e1-i4it -alls.
 !nclosed restaurants and lounges.
 Offices and computer rooms
 Laundries and dry cleaning areas.
 %ro0ection 4oot-s.
 Maintenance s-ops 7carpentry, painting, furniture refinis-ing9
 Boiler, transformer, s6itc-gear, and emergency generator rooms.
 %arking garage.
 Storage area.
3+-our rating
 &uestrooms.
 Mec-anical areas.
 itc-ens.
 'nformation processing.
 "elecommunications.
 !nergy control.
 Life safety systems.
 Security systems.
 Audio8video systems.
!nergy control:
 =ater flo6 restrictors: limit 6ater flo6 in guest room s-o6ers and sinks, reducing
t-e use of -ot 6ater.
 Automatic time clock: turn lig-ting and e5uipment on and off according to a pre+
esta4lis-ed sc-edule.
 Automatic lig-ting control: provide programmed control of lig-ts 4y cycling or
dimming particular areas.
 Load cyclers8programma4le controllers: provide programmed control of motors
and ot-er e5uipment according to sc-edule.
 %eak demand controllers: limit t-e total energy consumed at any one time 4y
turning off e5uipment.
 Heat recovery system: reuse 6aste -eat from t-e kitc-en, laundry, and mec-anical
 "urndo6n of guestroom HKAC systems at c-eckout: allo6s front desk staff to
turn do6n guestroom -eat and air conditioning.
Life safety systems:
 Manual fire alarm systems.
 Heat and smoke detectors.
 Automatic sprinklers, stand pipe system, and porta4le e1tinguis-ers.
 Central annunciator panels.
 &uest evacuation sound system.
 (irefig-ters/ voice communication systems.
 (ire and smoke dampers.
 !1it signage and emergency lig-ting.
 !mergency electrical generator

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