The Project Team

 The Owner’s Representative

 The Architect

 The Engineers

 The Foodservice Facilities Design Consultant

 The Interior Designer

Typical Roles and Responsibilities

The Owner’s Representative –

 Selecting team members (architect, foodservice consultant, etc.)

 Determining operational goals for the project

 Setting the budget and obtaining funds for the project

 Evaluating the design for the project

 Accepting or rejecting recommendations of equipment, furniture, etc.

The Architect:

 Coordinating the work of the design team (engineers, consultants, interior

designer)
 Preparing and submitting design drawings and specifications for the project
 Managing the bidding and contract negotiation process
 Coordinates and inspects the construction process
The Engineers

 Electrical engineers design the systems that supply electricity as needed in

the facility
 Mechanical engineers design the plumbing, heating, ventilation, and air-
conditioning systems within the facility
 Structural engineers design systems to support the structure of the
building and to protect its integrity
 Civil engineers design site improvements necessary for a facility

The Foodservice Consultant

 Assists the Owner in identifying operational goals and objectives

 Works closely with the Architect to determine space requirements
 Designs the foodservice areas and lays out equipment within them
 Recommends equipment to the Owner
 Prepares drawings and specifications for the foodservice-related parts of
the project
 Coordinates construction of the foodservice areas, including an inspection
of the completed facility

The Interior Designer

 Gives the foodservice operation its distinctive visual character and theme
through the design of interior spaces, the selection of colors, and the
specification of furniture and finishes.
 Focuses on the public or customer parts of the facility, rather than on the
kitchen or storage areas

Building Plan
There are two basic elements to a building design
1. Aesthetic
2. Practical
 The aesthetic element includes the layout and visual appearance, the
anticipated feel of the materials, and cultural references that will influence
the way people perceive the building
Practical concerns include space allocated for different activities, how people
enter and move around the building, daylight and artificial lighting, acoustics,
traffic noise, legal matters and building codes, and many other issues

Different types of Building plan

 Modular construction
 Slip Forming

Modular construction
In this Method room units are constructed. Separately and then the modules
are assembled into a single building using either a crane or trucks.
The construction time and cost is reduced upto 40%

Slip forming is a construction technique that facilitates concrete structures

without any horizontal construction joints. The construction technique has
been used in light houses, construction lifts temples.

Approximate cost estimation

A proper determination of the cost of project is essential for deterring its
viability and profitability.
An entrepreneur generally approaches financial institutions for loans of the
cost estimates of the projects.
 Essential elements of project cost
Land and site development
Building and civil works
Plant and machinery
Engineering fees for acquisition of technology
Miscellaneous fixed assets: These includes -
Furniture
Office equipment
Cars and trucks
Power equipment
Air conditioning systems
Fire-fighting systems
Pollution control systems and other such system
 Cost estimation format

Item Cost (in Rs)

Site
Building
Plant and machinery
Furniture, furnishing, and interior
Food and beverage equipment
Laundry and housekeeping equipment
Specialized equipment
Mise. accessories
Linen and uniform
Architectural fee 4%

I Interior designing fee 10%

Facilities planning fee 10%
Project management and supervision 1.5%
Contingency 2.5%
Pre opening expenses

Cost of finance
Total

Thumb rules for allocation of space in Hotel

Space allocation of various facilities is important aspect of designing and planning hotel project. There are certain
ground rules which must be followed (see sheets attached)

Criteria for Designing thumb rules

1. Construction cost must not exceed Rs 1000 per Re 1 of ARR

2. Maintenance cost should not exceed 10%cost of build up
3. Not over 1 employee /per room. Pay roll must be kept to minimum.
4. The total area of bedrooms and floors should be at least as much as public space and service area
5. Breakeven point should be met on 65% of occupancy

Project Report / feasibility report:

A project report/feasibility report is a document setting out nature of activity proposed and the justification for selection
and commitment of resources ( men , material, money) to activity

1. Promoters and their History

2. Particular of project with reference to :
3. Technology
4. Location and land and building
5. Raw Material
6. Utilities like power , water supply and transportation.
7. Schedule of implementation
8. Cost of project
9. Declaration of promoter