Professional Documents
Culture Documents
HTM Series Common Mistakes in Hotel Planning Development and Operation Hotel Design 08.14 PDF
HTM Series Common Mistakes in Hotel Planning Development and Operation Hotel Design 08.14 PDF
August 2014
By Kai Schröter, General Director
© HTM Management Consultancy
Common Mistakes in Hotel Planning, Development and Operation
Hotel developments are different – they are very diverse and quite
complicated when compared to any other type of real estate investment
and property development. They involve complex and overlapping end-
to-end processes, multiple stakeholders, considerable strategic planning
and decision making, extensive technical know how and specialist
experience in project management, operational equipment, technical
services, pre-openings, management and operation of hotels.
Hotel Planning
Hotel Design
Hotel Development
Hotel Operation
Source: http://www.wgdarchitects.com/survey/results/results.html
Common Mistakes in Guest Room Design
Seems like ‘common sense’, but still happens all too often.
Room Design | Some Examples of What Could Go Wrong
The profitability of the hotel’s food and beverage department depends very
much on functionality of operations, whereas owners and architects mostly
focus on form and design. Successful F&B businesses combine operational
functionality with aesthetic design. Factors must be considered such as
room numbers, house guests, walk-in guests, restaurant-, food and service
concept, menu, meal turnover, average covers, kitchen organization,
staffing….The hospitality management consultant will support owner and
architects to make the right decisions.
F&B Outlet Design | Some Examples of What Could Go Wrong
The hotel owner should provide the architect, interior designer and
other contractors (kitchen) a detailed design brief, including the food
and beverage concept and design standards per outlet. Architect,
interior designer and contractors should have prior hospitality project
and F&B design experience. The design must be driven by maximizing
guest experience and comfort, and at the same time maximizing
operational efficiency for employees and revenue generation.
The architect and interior designer must work hand in hand with the
hospitality management consultant during the design phase, in order to
minimize costly mistakes that would negatively impact operations and
create a poor guest experience.
Common Mistakes in Lobby and Public Area Design
The hotel entrance and lobby are the face of the hotel, and owners and
architects pay rightly so much attention to it. However, layout and design of
this highly functional requires managerial and operational understanding of
hotels. A ‘chic’ and luxury lobby are a waste of money, if inadequate design
of reception and other crucial areas cause long queues and waiting of hotel
guests…
The hospitality management consultant will support owner and architects
to make the right decisions.
Lobby & Public Area Design | Some Examples of What Could Go Wrong
The correct design and location of elevators and corridors will considerably
improve the mobility of guests and staff.
Elevator & Corridor Design | Some Examples of What Could Go Wrong
The Back-of-House Areas are the heart and muscles of the hotel. Bad
design without support from hospitality professionals will seriously
affect daily operation.
Back-of-House Design | Some Examples of What Could Go Wrong
These areas are especially important for guests who are looking for
getaway and leisure trips.
Recreation Areas Design | Some Examples of What Could Go Wrong