4 S TA R H O T E L

FUNCTION IN HOTELS

Prepared by: Supervised by:

Shanya Shawqy Hevin Bakhtyar Dr. Raz Saeed
Shnay shamall Lava Mohammed L. Ari Nihad
L. Amanj Shareef
Naz Nasih Lawin Ako

1
CONTENTS:
 INTRODUCTION TO HOTEL
 HOTEL AREAS
 HOTEL ENTRANCES
 RELATION BETWEEN SPACES
 SITE REQUIREMENT
 GROUND FLOOR
 MEZZANINE FLOOR
 TYPICAL FLOOR

2
INTRODUCTION
HOTEL RATING

*The ratings on the outside of the building are based on an objective

facilities and services
provided assessment and are not in anyway related to ambiance, charm
or other subjective
criteria.

STAR CATEGORY HOTELS _

5 Star deluxe , 5 star , 4 star, 3 star, 2 star, One star

3
INTRODUCTION
Amenities in addition to the facilities provided by a 5 star
hotel:
 Speciality restaurant
 Coffee shop
 Lounge
 Up scale public areas
 Up scale guestrooms including premium furniture and
linen, bathrobes, slippers, safe, wet bar.

4
HOTEL AREAS DEFINED:

5
HOTEL AREAS DEFINED:

6
BUILDING BYE LAWS :
* THERE ARE TWO MAIN ENTRANCES IN A HOTEL:

1. FRONT OF THE HOUSE

HOTEL
The greeting area, is known as the front of the house. Main
areas are lobbies, dining
spaces, rest rooms, passenger elevators, corridors, hotel
rooms, etc. FRONT OF THE BACK OF THE
HOUSE HOUSE
2. BACK OF THE HOUSE

where the guests service amenities were taken care of Main

functions are laundering
foodstuffs, housekeeping supplies, and many other services
that must be kept out of sight
of the hotel guests.

7
BUILDING BYE LAWS :

LOBBIES FRONT
GUEST
OF THE
Lobbies BATHROOM
HOUSE
ADMINISTRATION GUEST ROOM
AREA CLOSET
GUEST
RESTAURANT ROOMS GUEST FLOOR
FACILITIES SERVICE SPACE
ELEVATOR BANQUETING
FACILITIES
GUEST FLOOR CORRIDOR

8
BUILDING BYE LAWS :

MECHANICAL LAUNDRY
FRONT OF
SPACES FACILITY
THE HOUSE

FOOD & BEVERAGE HOUSE KEEPING

SERVICES DEPT.

9
R E L AT I O N B E T W E E N S PA C E S :

10
11
PUBLIC AREAS:
Main Entrance

The impression created by the main entrance is important

and defines the type of hotel.
It must always be obvious and lead
directly to reception.
Something more than a canopy is desirable
to provide protection from wind and rain .

12
Main Lobby

Main lobby is the hub of circulation,

a place of assembly, waiting, registration,
account settling and information services.

RESTAURANT

13
MEZZANINE FLOOR:
Main restaurant,. 500m2
 Kitchen, washbasin, w.c
 Administration 5 * 16 m2 + services
 Worker services and rest rooms
200m2

SECOND MEZZANINE FLOOR FIRST MEZZANINE FLOOR

14
MEZZANINE FLOOR:
RESTAURANT
Main restaurant,. 500m2 LONGUE
 Kitchen, washbasin, w.c BANQUTE

RESTAURANT
•It should have moveable furniture for flexibility of use.
•The kitchen store rooms , delivery points, dining room ,
toilets and other service areas should be well connected.
•Structural columns in the dining rooms are the best in the
middle of the group of tables or at the corner of the table.
•The minimum width of the escape routes should be 1.00 m
per 150 people.
•General walkways should be at least 1.10m with clearance
height of more than or equal to 2.1m .
•The window area should be 1/10th of the room area of the
dining room.

FIRST MEZZANINE FLOOR

15
MEZZANINE FLOOR:
STORAGE
Main restaurant,. 500m2 LONGUE BAR
 Kitchen, washbasin, w.c KITCHEN

RESTAURANT
•It should have moveable furniture for flexibility of use.
•The kitchen store rooms , delivery points, dining room ,
toilets and other service areas should be well connected.
•Structural columns in the dining rooms are the best in the
middle of the group of tables or at the corner of the table.
•The minimum width of the escape routes should be 1.00 m
per 150 people.
•General walkways should be at least 1.10m with clearance
height of more than or equal to 2.1m .
•The window area should be 1/10th of the room area of the
dining room.

FIRST MEZZANINE FLOOR

16
CIRCULATION:

STAFF

GUEST

17
MEZZANINE FLOOR:
RESTAURANT
LONGUE
BANQUTE

STORAGE
LONGUE BAR
KITCHEN

18
MEZZANINE FLOOR:
HOTEL KITCHENS
Kitchen size is determined by the number of workstations,
the space required for equipment. the range of meals and
the extent of food preparation.
kitchen
•The kitchen should have a direct access to the restaurant
with double service doors between the dining and
kitchen.
•Seggregate storage for meat , fish and vegetables.
•Tiled wall sand non slippery floors.
•Separate washing areas.
•Separate Grocery areas.

•Pantry and storage areas

•A separate storage rooms for liquor.
•Cold storage

19
MEZZANINE FLOOR:

20
MEZZANINE FLOOR:

21
MEZZANINE FLOOR:

22
MEZZANINE FLOOR:
ADMINISTRATION

It serves as a major controlling activity of the

whole complex , which monitors activities in
&around the complex & maintained contact
with the outer world.
ACCOUNTING
The admin, offices are divided into 4
categories:-
FRONT OFFICE
1-FRONT OFFICE & FRONT DESK
The planning requirements of most hotel
lobbies are similar regardless of the type of
Hotel.

2-ACCOUNTING
General office located near the front office to
have counting & deposits.

23
MEZZANINE FLOOR:
3-SALES & CATERING OFFICES
The fourth group, the sales & catering office,
is responsible for attracting group business
and servicing the meetings & banquets once
they are in the hotel.
SALES &
Their cluster include:- CATERING
1. Reception area.
2. Director of sales MEETING &
3. Sales representative OFFICES
4. Catering managers
5. Banquet manager
6. Banquet representative.
7. Convention service manager
8. Function book room
9. Secretaries
10. Other:- toilets, storage, etc.

4- MEETING & SUPPORTIVE STAFF

24