HOTEL FACILITY DESIGN
UNDERSTANDING HOSPITALITY
FACILITIES PLANNING AND
ERGONOMICS
• Ergonomics is the science of making the
work environment fit the worker. By
understanding the human-factors
requirements of work, we can avoid work-
related illnesses or injuries.
• Ergonomic assessments define the
potential risks for injury or illness in a
facility, and ergonomic plans are written to
mitigate those risks. An ergonomically
designed space can increase productivity
and efficiency while reducing stress and
fatigue.
• Ergonomics should be a preventive
strategy. Managers must incorporate the
elements of the human-factors design if
the environments they create are to be
safe, user-friendly, and Occupational
Safety Health Assoc compliant.
• To manage ergonomic stressors properly,
it is important to remember not only that
the workstation should fit the worker, but
also that workers must be trained to set up
adjustable furnishings correctly.
Adjustable features should be easy to use
or they may be ignored.
• Facilities management is a new discipline,
an exciting profession that embraces many
essential areas of the built environment.
The last two decades have witnessed
significant growth in the profession to the
extent that there is the need to be clear on
its roles both in the industry and
organization. This study looks at the role
of facilities management in the
procurement of a facility. It tries to
highlight the advantages of the early
involvement of the facilities manager in
the procurement process.
• Emphasis is placed on the attainment of
value for money, customer satisfaction,
and the delivery of a better building; that
is economic to run, easy for the occupiers
to maintain, control, and manage, better
able to respond to the needs of the
occupants. In promoting the role of
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facilities managers, their influence, and
contributions to the design process, the
facilities manager ensures the effective
management of the supply chain. By
promoting teamwork and collaboration
through the design process, facilities
management also encourages dialogue by
indicating the benefits of partnership
amongst the project team members.
UNDERSTANDING HOSPITALITY
FACILITIES PLANNING ERGONOMICS
1. Facility Planning – determine the
hospitality and tourism establishment
resources best practices and maintain the
achievement of its goals and priorities.
2. Facilities location - of the placement of
the different facility elements relative to
the needs of employee's guests, suppliers,
and another stakeholder together with
other facilities its interfaces.
3. A facility design- specification of the
creation of the facility, for materials,
facility systems, layout, and handling
system should be in place.
4. System Analysis- refers to the deception
devoted to the structures and roles of the
work system that simplify processes such
as work environment and facilities.
5. The human factor in ergonomics(HFE)-
refers to the relationship between people,
technology, and the factors that effects this
relationship.
Importance of Facilities Planning and
Hospitality Facilities and Ergonomics
1. Tourism and Hospitality is a fast-
growing industry
2. Facilities planning and HFE, observing
together can make work easier, improve
efficiency, and render the operating
system more resistant to errors that are
usually committed.
3. Increase productivity and reduce cost,
by reviewing the system and cutting all
activities that are deemed unnecessary
or wasteful, such as retraining of staff.
4. Incorporation of the OSHD
Occupational Safety and Health
Disaster and Risk Reduction concepts.
HOTEL FACILITY DESIGN
5. Lastly, through facilities planning, firms
can cut down on losses and achieve
optimum profitability through their
materials handling, process flow, and
physical design.
HOSPITALITY AND TOURISM
FACILITIES
Preliminary Design Information
Description of Lodging Establishment according
to Republic Act 7160.
1. Hotel- a building edifice to premises or a
completely independent part thereof which is
used for the regular acceptation,
accommodation, or lodging of travelers and
tourists and the provisions of services
incidental thereto for a fee.
2. Resort - any place or place with a pleasant
environment and atmosphere conducive to
comfort, healthful relaxation, illustrations,
and rest, offering food, sleeping
accommodation, and recreational facilities to
the public for a fee.
3. Tourist inn - a lodging establishment catering
to transients, which does not meet the
maximum requirements of any economy hotel.
4. Apartel- any building or edifice containing
several independent and furnished or semi-
furnished apartments, regularly leased to
tourists and travelers for dwelling on a more
or less long-term basis and offering basic
services to its tenants similar to hotels.
5. Motorist Hotel (motel) - any structure with
several separate units, primarily located along
the highway, with individual or common
parking space at which motorist may obtain
lodging and, in some instances, meals.
6. Boutique Hotel - fashionably small lodging
facility, which provides individual style
likened to a gallery promoting its uniqueness.
It has a distinctive interior design and
contemporary work of art and may be
privately owned or be part of a chain group.
DESCRIPTION OF FOODSERVICE
OPERATIONS
Under PD 259 –“restaurant shall be held to
mean any establishment offering to the public
regular and special meals or menu, cooked
food, and short orders. Such public eating
places may also serve coffee, beverages, and
drinks”.
REGISTRATION AND LICENSING,
RESTAURANT IS CLASSIFIED INTO
THE FOLLOWING CATEGORIES:
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Class A: De Luxe
Class B: First Class
Class C: Tourist Class
Class D: Economy Tourist Class
CHARACTERISTICS AND
CLASSIFICATION OF FOODSERVICE
OPERATION
The information presented below will provide the
designer with the basic knowledge required in
planning space for the established design concept.
It will help define the size, shape, style, and
decoration of the foodservice facility as described
in the feasibility study.
1. Commercial Foodservice - foodservice
operations that compete in a free market and
are open to all customers.
Different Service System - also known as fast
food restaurant.
2. Traditional – quick service and high traffic
locations characterize traditional fast food
outlets. Example: Burger King, Mc Donald’s,
Wendy’s, and Jollibee
3. Quick Comport – inexpensive, nutritious,
“home-cooked” family meals in a fast service
fashion. This segment tends to be a chain of
multiple outlets, with \limited seating, and
take-home service. Example, Kenny
4. Double Drive through – based on a limited
menu service, reduce development and
operational cost, and cheaper products. This
segment has no indoor seating. Example:
Andok’s, Baliwag, Pizza hut Express, Jollibee
Express
STAND-ALONE RESTAURANT
1. Cafeteria - characterized by customer self–
service. Patron move along a line where a
server plates a wide variety of hot and cold
food which are already pre-packaged, and
drinks are self-service.
2. Buffet and Smorgasbord - characterized by
“eat all you can “ for a fixed price.
3. Theme - characterized by a special theme that
incorporates the design, menu, and service of
the restaurant. Prices are moderate to
expensive, and the customer mix are families
and young adults Example: hard rock café ;
4. Ethnic - reflect a specific international
cuisine.
5. Bars and Taverns - bars offer a light food
menu and an expensive alcoholic and non –
alcoholic bar list is open from mid-afternoon
to after midnight recent trend for this segment
is the microbrewery, which is open wherein
beer production is in full view of the
customer.
6. Luxury or Upscale - mostly independent
establishment serving expensive to very
HOTEL FACILITY DESIGN
expensive gourmet food and wines, with
impeccable service. Required reservation.
7. Family - prevailing customer base is families.
Most moderately priced food, table service,
large seating capacity, and are either chain–
operated or franchises.
8. Diner - a traditionally American restaurant
reflective of the 1950s in terms of décor and
menus.
9. Specialty - menu revolves around the
particular category of menu items or specialty
10. Delicatessen - establishment serving the
counter made to order sandwiches and a wide
selection of meats and cheeses.
11. Specialty coffee - chain operated, franchised,
or independent establishments offering a
variety of coffee beans{sold whole or
ground }, an expensive menu of hot and cold
drinks, and a limited selection of pastries and
sandwiches.
12. Ice Cream Parlor - specialty outlets offering
multiple varieties of ice creams, frozen yogurt,
specialty cakes, shakes, etc.
13. Chain - own and operated or franchised by an
international chain.
14. Stand alone-restaurant that leases space –
areas within the hotel leased to a national
chain and local operations.
15. Department store
16. Shop
17. ports and Recreational club/center
18. Museum
19. Training Center
FOODSERVICE WITHIN A LODGING
PROPERTY
1. Dining rooms- can range from upscale to
family dining rooms, and tend to be correlated
to the size and level of service that the lodging
property provides. e.g Island Café (Shangri-La)
2. Room service – breakfast, lunch, dinner, and
snack menus that are provided in guestrooms,
offered by many luxury and full-service hotels.
Prices tend to be expensive due to special room
service charges.
3. Lounge/Bar – where guests can enjoy light
food, coffee, tea, an assortment of desserts, an
extensive, beverage list, and sometimes, live
entertainment. Prices are moderate to
expensive. E.g Sky Lounge (Manila Diamond).
4. Banquet and Catering – responsible for
providing food and other amenities for
functions held within or outside the hotel.
5. Minibar – a variety of beverages and snacks
placed inside the guestrooms.
6. Carts and convenience store- quick service
station located in a lodging facility offering
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breakfast items, lunch items, and a variety of
pre-packaged foods.
7. Vending machines – provide convenient pre-
packaged food and drink items. Money is
placed directly into the machine that dispenses
the item.
8. Employee Cafeteria - free food and beverage
items for hotel employees.
ACTIVITY :
1. What comes to your mind when you heard the
word Ergonomics?
2. Why is Ergonomics important to facilities
planning of the hospitality industry?
PRINCIPLES OF INTERIOR AND
EXTERIOR DESIGN
Concept Development hat Professional
Planning Developing Team
Ideas Generation
The process of creating, developing, and
communicating ideas that are abstract, concrete,
or visual. The process includes the process of
constructing through the idea, innovating the
concept, developing the process, and bringing the
concept to reality.
Planning and designing a lodging or a foodservice
operation begins with ideas. The major
considerations in generation ideas are the need of
customers in the past, present, and future. The
generated ideas in the past could be revived and
modified to cater to the present needs.
For example, working mothers have become very
aware of the value of time, new tech, ology,
preparation.
One idea for the future is the use of robotics to
prepare the room and food for the guest. The more
ideas generated, the better chance there will be, of
a few being good.
Foodservice
IDEA CONCEPT
Idea – enjoying Concept- coffee houses or
companionship cafes that will be famous for
and the pleasure of
their convivial atmosphere,
drinking coffee. where one could sit at a table,
meet friends and discuss the
affaire of the day.
Idea – combining Concept – casual dining with
film and food. burgers, pizzaffairsasta and
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sandwiches in a renovated customers

theatre where every row of Process - See-through or open institutional
seats will be replaced with Oriented kitchens, bakeshops, winery.
long tables for
Value - Combo meals, discounted room
diners/moviegoers.
conscious prices, eat-all-you-can buffets
Idea – homemade Concept- a family restaurant
taste and with waiter service in a Time - Fast food restaurants,
appearance with homely atmosphere located conscious convenience stores, drive-
contemporary near a residential area. through, delivery
convenience. service,computerized reservation
system
Lodging
Highly - Electronic info (computer),
IDEA CONCEPT
Informed descriptive menu cards, food
Idea – an Concept – a medium-sized
inexpensive hostel operated by a labels
lodging place for sorority on campus in the Health and A variety of food in restaurants,
students, and suburb close to Nutrition - organic and natural foods, fitness
travelers. transportation routes. conscious facilities, spa
Quality – Operations that not only satisfy
Activity 1: conscious but also visually delight the
Individual presentation of Idea to the concept
customers
Process - See-through or open institutional
Oriented kitchens, bakeshops, and winery.
REFINING THE IDEAS
Ideas can be found every day in newspapers,
magazines, books, business periodicals, trade PRINCIPLES OF INTERIOR AND
publications, and technical journals. EXTERIOR DESIGN
To help polish and refine these ideas, certain
elements are required such as the following: Design in the hospitality industry is not limited to
⮚ A study of the specific needs of the the provision of architecture; it includes the whole
customer in various types of lodging and branding of the space, both the exterior and the
food services establishments. interior.
⮚ Information of the site where the
establishment is to be located, Importance of Design in the Hospitality and
⮚ Technical knowledge about lodging and Tourism Industry
foodservice management
⮚ skills in the art of hospitality in an The design of a hospitality/tourism establishment
industry. can provide an identity or character to the
CUSTOMER NEEDS business and project the operation's appeal and
In the field of marketing, the fundamental vision to visitors, or potential visitors. ...
message is to see the business from the Resulting potential business implications can be
customer’s point of view. According to Professor in the form of repeat visits or word-of-mouth
Rene Domingo (1998 PSQ Publication), the needs advertising.
of customers are revealed by their behavior or
characteristics. Presented in Table 1, the left ELEMENTS OF VISUAL DESIGN
column contains some characteristics and
behaviors of customers, while the right includes The elements of visual design — line, shape,
the trends being followed by certain foodservice negative/white space, volume, value, color, and
and lodging operations in trying to meet the needs texture — describe the building blocks of a
of the customers. product's aesthetics.
Customer Behaviors, Foodservice and Lodging
Trends
Characteristics Foodservice and Lodging
/Behavior of Trends
Customers
Quality Operations that not only satisfy
conscious but also visually delight the
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Johann Wolfgang von Goethe wrote the book

THEORY OF COLORS in 1810. Several studies
on the psychology of colors and the general
finding are stated below:
Basic Elements of Visual Design • RED -ORANGE - heat stimulation,
activity, richness, splendor, dignity
1. Line It is the series of points that creates • PINK – daintiness, gaiety, animation
motion. It determines a certain position and • YELLOW -YELLOW GREEN -
direction in space. A-line can create different dryness, crispness, relaxation, warmth,
variables that form size and shape, and its weight light, cheer.
yields meaning according to its intensity. the • GREEN-Blue coldness,
following are characteristics of lines that are used spacious,passivity, tranquility
to convey messages through the design. • BROWN – warmth
2. Color is part of the surrounding, both in nature
and in manmade environments. They are integral
parts of human sensory perception and can affect
one’s emotions because of the symbolism through
associations and synthesis. Colors may be
distinguished by the tone and result in the hue of
the spectrum.

VISUAL DESIGN PRINCIPLES in

ARCHITECTURE

Balance Emphasis Proportion Hierarchy

White
Repetition Rhythm Pattern
Space

Movement

COLOR SCHEME

1. Monochromatic color schemes

2. Complementary colors
3. Analogous colors
4. A triad consists of three colors
5. Neutral color

Psychological Significance of Colors

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TOPIC 2
THE PROFESSIONAL PLANNING and
DEVELOPING TEAM
Most large lodging and foodservice construction
projects are planned by a team of professionals
working cooperatively to achieve the final plan.
The planning team is usually composed of three
points of view represented by the owner,
lodging /foodservice consultant, and the
designer/builder.
PLANS, BLUEPRINTS, AND BASIC
ARCHITECTURAL DRAWING
To avoid misunderstanding the following
architectural terms will be defined or explained.
Plan – a drawing or a diagram showing the
proportion and relation of parts or details of a
structure without a proof
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Elevation- a drawing showing one side of a
structure (e.g. front, rear, right, and left).
Façade – the principal faces in front of a building.
Cross-Section Drawing – a representation made
by cutting across something.
RESPONSIBILITY FOR QUALITY DESIGN
1. Conformance to customer specifications
2. Design quality has to do with the
usefulness, utility, and appeal of the
product to the user.
3. One acceptable level of performance with
zero defects.
4. Delighting the customer sites
5. Seeking perpetual changes and
improvement of every phase of the
operation by everyone
6. It is always cheaper to do it right the first
time.
7. Each player is empowered to control
quality.
⮚ Perspective- a drawing that exhibits the
objects represented as having evident depth and
distance.
⮚ Blueprint – a see illustrations Alfonso how
the building or equipment should look like
currently, or what will exist in the future.
⮚ Written Specifications – indicate an item
that cannot be easily shown on drawings or
pictures. It describes the general conditions and
stipulations, quality and quantity of materials,
methods of construction, the nature and standards
of workmanship, and the manner of conducting
the work.
SITE LOCATION
A detailed description of the market
particularly of the customer behavior has been
thoroughly discussed previously. The
identification of the location is equally
important to be studied at this stage. The
generated ideas/concept can be located in urban
properties, sub-urban, near the airport, seaport,
land transportation terminals, resort areas, on
the highways, sites as pilgrimages, and tourist
destinations.
OTHER ELEMENTS FOR
CONSIDERATION
For foodservice and lodging concepts to
become a reality takes a lot of study, patience,
and commitment. Some elements required to
evolve the ideas into a concept are mentioned
by Katsiqris and Thomas, namely” food/room,
service, design/décor, and uniqueness. The
concept is visualized as a stage upon which to
practice the art of hospitality. This is perceived
to mean excellent food/room, welcoming
atmosphere, and kind service rolled into one.
HOTEL FACILITY DESIGN
Ultimately it should create goodwill for the
customers.
Activity 2
Presentation of proposal
DEFINING THE MARKET
A study is undertaken to find out whether the
product or service is to be sold as a market in
the chosen geographical area. A detailed study
such as Niche Marketing is usually
recommended. It is a special type of segmented
market strategy in which entrepreneurs try to
isolate themselves from market forces such as
competitors, by focusing on a specific forget
market segment.
1. How many prospective customers are there?
The Philippine population now stands at 14.7
million. The specific population statistics of the
chosen area can be sourced from the municipal
hall of the city or town where the business site
is located. The entrepreneur should consider
the market figure may increase, remain static,
or decrease over the next 5 years.
2. What is the demographic profile of the market
segment? Hotel’s and restaurant sales are
correlated not only with population trends but
also with personal, income, age, sex, education,
and others. In addition to demographics,
psychographics (eating patterns and habits) are
useful in determining the target market’s
patterns and habits.
3. Will the demand for the product, or service be
greater? Will it be about the same? Or will it be
less in five years? Demand is certain to grow as
consumers become acquainted and familiar
with the new product or service
4. What competition exists in the chosen area for
the product or service? To determine their
competitive position, lodging, and foodservice
operations within the area need to be surveyed.
Know their target market. Find out the strength
and weaknesses of their products, services,
amenities, designs, and management.
Comparisons with the competitor’s
performance will help meet the challenge of
the competitors.
GOALS AND POLICIES OF THE
GOVERNMENT
The business concept should conform with the
goals and policies of the government. If the
government has import restrictions on certain
types of food and beverages, the entrepreneurs
need to make some modifications I its menu
offering. The local zoning regulations will
permit or prohibit the establishment of
alcoholic drinks in some locations but not in
others.
According to certain legislations, the comfort,
convenience, and safety of the business
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employees, as well as the customers should not
be overlooked. Smoking in public areas is not
allowed in Quezon City to conform with the
clean law.
Local legislations require that all places of
business be made accessible to differently able
individuals. This may require such
modifications as widening doorways or
building ramps. Building and sanitation codes
have their restrictions that need compliance
from business owners.
The major legal forms of organization are the
following:
• Sole proprietorship is a business owned and
operated by one person. The owner and the
business in most instances are the same. All
assets are the proprietor’s ownership.
• Partnership is a voluntary association of two or
more persons to carry on, as co-ownership of a
business for profit.
• Corporation is a business organization that
exists as a legal entity. It can sue and be sued,
hold and sell the property and engage in
business operations that are stipulated in the
corporate charter. Ownership of a corporation
is often by transferable stock certificates.
MAJOR PROBLEMS AND RISKS I PUTTING
UP A LODGING AND FOODSERVICE
BUSINESS
• High initial investment cost is required, for
hotels and luxury type fine dining restaurants.
The search for investors to provide the capital
for building the facilities is not easy. There is
also the rising cost of operating lodging and
foodservice operations because of high
inventory requirements.
• There are foodservice operations that require
imported raw for its offering. Should the
government change its importation policy, it
will be bad for the business because demand
will drop quickly.
• Some new start-up business ventures often
involved a technically new process and design
that have not been fully tested. This is a risk
that entrepreneurs should not take even if he.
has exclusively of the design. It could produce
a market decline. Some hotel consulting firms
have limited data available for demand
estimating. Relying on their advice would be
risky. Advice from others with hotel
experience would help countercheck on the
consultant’s advice.
• Powerful competitors could, at any time,
reduce prices to capture the market.
• It takes approximately 5 to 10 years to resource
capital investment in lodging facilities. This is
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a long time to show a profit in the financial commercial profitability and the financing
report. required to put up the establishment.
• In the lodging and foodservice operations, • Evaluate, and then conclude.
there is anis increase in labor cost very often
without an increase in productivity.
• There will be problems arising from social ACTIVITY
crowding and competition for scarce natural
resources because of overpopulation. PROPOSAL of FEASIBILITY STUDY
THE FEASIBILITY STUDY
DEFINITION OF FEASIBILITY STUDY
AND ITS USES See the format
Lodging in a foodservice concept that works is
very rewarding to an entrepreneur. Carrying
out a detailed feasibility study could predict the
success or failure of a business.
What is a Feasibility Study? The feasibility
study as defined by Solomon and Katz in the
book Profitable Restaurant management “is a
creative, objective, rational process whereby
marketing and financial data are collected,
assimilated and analyzed. The objectives of a
feasibility study are; to determine whether or
not to proceed with the project, define the
optimum scope and quality of the facilities, and
quantity its prospects for financial success or
failure with reasonable accuracy.
IMPORTANCE OF A FEASIBILITY STUDY
1. Define the lodging and foodservice facility by
suggesting the type of food, service, price
range, and size of operation.
2. Determine whether a particular location is
economically feasible for a particular
hospitality operation.
3. Shows whether a market exists.
4. Quantities the prospects of financial success. A
feasibility study should state if the business
would make money and the earnings would be
enough.
5. Helps organize financing from banks, lending
institutions, and other sources.
HOW TO DO A FEASIBILITY STUDY
Entrepreneurs with innovative ideas for
business ventures should not start with
conclusions that the business will be profitable.
The business venture has to be evaluated
before the ultimate step of actual investment is
taken. The following are suggested ways of
doing an investigation of the project.
• Start with the objectives to be attained.
• Define the scope.

• Conduct a market study to search for data that

can be used to identify, isolate, describe, and
quantity the market.
• Do a technical analysis that should describe the
product or service, what it is, how it is made.
• Prepare the financial statements so that the
project can be evaluated in terms of its
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f) Financial Study
- Project Costs and Financing
- Income Statement / Revenue
Analysis / Ration Analysis /
ROI
FEASIBILITY STUDY PROPOSAL FORM - Justification of financing
(where appropriate)

I. Research Title:

II. Name of Researcher :

Degree :

Specialization :

Researcher's Contact Details

:

Name of Research Adviser :

III. Research Proposal

a) Executive Summary

b) Background, History, and

Description of the Project

c) Market Study
- Analysis of
Market/Demand/Supply of
Project

d) Technical Study
- Operations Issues / Solutions
and Technology
- Production Issues / Materials
and Inputs Required
- Procurement / Contracting

e) Management and Human Resources

Study
- Business Setup, Organization,
Human Resources, and
Training Needs
- Implementation / Time Table /
Gantt Chart
- Assumptions and Risks and
Risk Mitigation / Project
Sustainability
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g) Socio-Economic Study
- Employment Generation
- Cultural Analysis
- Corporate Social
Responsibility
- Waste Management
Environmental Assessment