Professional Documents
Culture Documents
PROJECT DEFINATION
Statement of purpose: Concise paragraph integrating market, site, and facilities.
List of revenue- producing areas: summary list of guestroom types, food and
beverage outlets, meeting and banquet rooms, retail, recreation, and parking.
SPACE PROGRAM
Space allocation program: Detail list of space requirements for all areas.
DESCRIPITION OF OPERATIONS
Description of operations: Explanation of operational producers and functions
including flow diagrams.
Food and beverages (F/B) program: Definition of concept or theme for each F &
B area.
Staffing guide: Listing of personnel requirements by department.
PROJECT BUDGET
Outline budget: categorization of costs including construction, furnishing and
equipment, development costs, financing, land, and preopening expenses.
A PROJECT DEFINING
What market is supposed to attract?
What class and type of hotel might be?
What services amenities should it provide?
Which public functions should be emphasized?
As the developer focuses on the projections for operating income and expenses,
the designer refine their summary list of major facilities to better meet the project
objectives:
GUEST ROOMS
Number of room “keys”( separate rental units)
Number of room bays (total Equivalent room modules)
Typical room and suite dimensions
LOBBY AND PUBLIC AREAS
Architectural image
Amount of retail shop space
FOOD AND BEVERAGES
Capacity of each restaurant
Capacity of each lounge
Quality level and theme for each
FUNCTION SPACE
Need of exhibition space
Amount of recreation facilities
Parking requirements
FACILITIES PROGRAMMING
• The planning of the typical guest room floor presents some of the greatest
challenges in the hotel design.
• 65 to 85 % of the total hotel area represents the guest room floor area
• Major planning goal is to, maximize the area for the guest room and keep to a
minimum for the circulation and supporting areas.
• PLANNING OBJECTIVES:
• Orientation of the building and plan configuration selected not only to enhance
views but to reduce energy expenses for heating and air conditioning.
• Minimize the impact of lateral wind loading on the structure.
• Reduce as much as possible the walking distances for both guest and the house
keeping staff.
• Adequate number of linen storage and vending areas, and small electrical and
phone equipment rooms.
• Plan types range in shape from long, double-loaded corridor plans, to compact
vertical towers, to flamboyant atrium structures or a large lobby space so that
some of the rooms look into the hotel interior.
• Choice of a plan type is the result of a balanced consideration of site,
environment, and space requirements.
• Maximize the 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 than other, the choice of one
configuration over another can mean a saving of 20% in gross area of the guest
room tower and of nearly 15% in the total building. Example the three principal
plan alternatives-the double loaded slab, the rectangular tower, and the atrium
using the same net guestroom dimensions, will vary from 460 to 575 gross square
feet per room.
• The following sections contain a description, for each of the basic guestroom
configuration, of the planning decisions that have the most influence on creating
and economical plan i.e. no. of rooms per floor, location of the elevator core.
In general the most efficient configurations are those where circulation space is
kept to a minimum with either double-loaded corridors or compact centre-core
towers.
SLAB PLANS
The “slab” configuration includes those plans that are primarily horizontal,
including both single and double-loaded corridor schemes.
DIARAM
The following points must be kept in mind while designing:-
o Corridor loading- In given site conditions, the single loaded rooms
are appropriate.
o Shape- shapes like Straight, L-Shaped, Courtyard or other
configurations best meets site and building constraints.
o Core location- Public and the service cores either are combined or
separated and where in the tower should they be positioned.
o Core layout- public and service elevators, linen storage, chutes and
vending should be best organized.
o Stair location- fire staircase should be located properly.
Efficiency of the slab plan is based primarily on the double loading of the
corridors, single-loaded schemes require 4 to 6% more floor area for same
number of rooms.
The “offset slab” plan is especially economical because the public and service
cores are combined.
The plan at angles creates interestingly shaped elevator lobbies, provides
compact service areas, and breaks up the slab’s long corridors.
The core design is to connect the public elevators to the lobby and the service
elevators to the housekeeping.
One common objective is to position the elevator in the middle so as to limit
walking distances.
The placement of the fire stairs is to locate them at both ends of the corridor
and one limiting factor is that there should be not more than 200 ft. between
stairs exits.
SINGLE-LOADED PLAN
TRIANGULAR TOWER
ATTRIUM PLANS
A third major category of guestroom floor plans is atrium design. The true
atrium configurations has the guest rooms arranged along single- loaded
corridors much like open balconies over looking the lobby space.
The following issue must be addressed:-
Shape: configuration to be used for guest room structure.
Public elevators: scenic or standards elevators to be arranged.
Service core & stairs: location of these.
All atrium hotels feature scenic or glass elevators, which provide views of the
lobby as well as add animation to the space.
Service elevators, the house keeping support functions, and the exit stairs
generally located at both ends of the wings.
One technique that is successful in several hotels is to combine an atrium
space with double loaded wings, which effectively and appropriately draws
together the architectural excitement of the atrium space.
MODIFIED ATRIUM
SQUARE ATRIUM
GUESTROOM MIX
The guest room program requirements must be shaped and modified, if
necessary, to fit the architectural concept.
The number or percentage of guest rooms furnished with a king bed, with a
double beds, with convertible sofa or whatever define the room mix.
Approach for studying room mix:
Architectural shape: identify each rum of different shape and
configuration (varying dimensions or bathroom layout).
Bed type: label each room by its bed type (twin, queen, king, double-
double, king-studio, parlor and handicapped room).
Connecting rooms: indicate adjoining guestrooms.
Suite locations: position suites, combinations of living room and
adjoining bedrooms, with in the typical room configuration.
Guestroom numbers: assign tentative room numbers to the bays to
meet the operator’s requirements.
Key and bay analysis: develop a summary table to tally the number of
rentable units and room modules for each floor by architectural shape.
Benefits of such preliminary design phase:
The schematic design is tested against the major elements in space
program-the required number of guestrooms-and any necessary change
can be studied.
A format can be established.
Details of the repetitive guestroom can be considered at relatively
early stage.
THE GUEST ROOM DESIGN
HOSPITALITY SUITE
PUBLIC SPACE DESIGN
“All lobbies should establish contact with the shops, bar, and restaurants, and enable a
guest to feel like he’s in the heart of hotel”
ENTRANCES
LOBBY
Lobby must have two key factors i.e. visual impact and function. The lobby serves as the
main circulation space directing guests to the front desk, elevators, food and beverages
outlets, meeting and banquet facilities recreation complex, and other public areas.
Most hotels provide per guestroom between 6 to 10 square feet (.6 and .9 square meters)
of floor area in lobby, not including circulation to remote functions.
Locating bars, restaurants, and retail kiosks with in lobby is one way to increase apparent
size of space without adding to additional gross area.
Size of desk: provide 6 feet (1.8m) long station for registration and cashier based on
number of guest rooms; assume two stations for first 150 rooms, one more for each
additional 100 rooms; also provide one mail/information station for each 600 rooms or
fraction
Queuing space: provide sufficient space in front of desk for guests to stand at one
counter; for convention hotels at least 20 feet (6.1m) clear of circulation
Assistant manager’s desk: if required, provide a desk, three chairs, and one storage near
the front desk for assistant manager
Bellman station: provide a bellman station near the front of desk and main entrance;
provide public phone, house phone, paging, and electrical outlet
Baggage storage: Provide a lockable storage area adjoining the bellman station with
shelving for checked luggage; provide direct access to curb
Telephone: include house phones close to the front desk and public phones convenient to
lobby; a minimum of 1 to 100 rooms
Directory/sinages: locate a directory with listing of all special functions and meeting near
the front entrance; provide clear sinages for all hotel areas
Furniture and fixtures: establish ambience of lobby area by providing special millwork
detailing and finishes, front desk, bellman station, assistant manager’s desk, and
furnishings (lounge seating, decorative lighting, artwork)
Generally, one or more restaurants and cocktail lounges are clustered conveniently
around hotel lobby.
The other more specialized type of food and beverages outlets- specialty, rooftop, and
theme restaurants, deli and snack bars, lobby, bar, and entertainment lounges.
PLANNING OBJECTIVES
All food outlets need direct, close access to kitchen except outlets with minor
food service that may served from pantries
All beverage outlets need service back up, either to the kitchen or to the bar
storage areas
All outlets should be easily located from public flow areas; the café should be
visible from lobby
Most food outlets should have a bar adjacent or should include a small holding
lounge
Larger restaurants and bars should be planned so that sections can be closed
during slow periods
Restaurants and bars should have exterior frontage and direct outside access
A good starting rule of thumb is to provide restaurant seats equal to .75 times the
number of guestrooms and lounge seats equal to .5 times the number of
guestrooms
The design of a hotel restaurant:
Cashier/hostess station: provide a combined station to control access to all the
sections of room, handle guest checks, and supervise coat check areas
Separate sections: divide restaurant in two or more areas so that portions can be
closed during periods of low occupancy
Flexible arrangement of tables: provide paired deuces, flip-top fours
Counter seating: provide about 10% of total seats at counter for singles
Buffet/display areas: provide an area for self service buffet or food display
Service stations: provide service stations for every 100+ seats to supply water,
coffee, linen, tableware, and soiled dish areas
Adaptable lighting: provide dimmers so that the mood can be changed from
breakfast to dinner
Back ground music: consider including soft music
Uniform and graphics: design to complement the coffee shop or hotel theme
Entry sequence: establish a foyer space to set the mood for the restaurant
Maitre’d: provide a host station at all entrances to the restaurant
Focal point: organize all seats to take advantage of some focal point, either inside
(food display, fountain) or outside the dining room
Seating areas: arrange dividers, level change to create intimate, semiprivate group
of tables
Table seating: provide clear definition to seating areas, separating them from
aisles, service, buffet, and host areas. Each table should have some privacy from
other tables
Exhibition cooking: based on the food concept, consider providing an area for
food preparation such as a grill, bakery
Entertainment: provide a small stage and dance floor or consider how the plan
might be modified to accommodate entertainment in future; table should be
organized according to the focal point
FUNCTION SPACES
RECREATIONAL FACLITIES:
INDOOR FACILITIES
Swimming pool.
Whirlpool, Jacuzzi
Wading pool.
Exercise room.
Locker rooms, sauna.
Game room.
Ping-Pong, billiards.
Racquet ball, squash.
Tennis.
Jogging track.
Mini-gym.
Multi-use sports court (include volleyball, badminton)
Aerobic exercise room.
OUTDOOR FACILITIES
Swimming pool.
Whirlpool, Jacuzzi
Tennis.
Platform tennis.
Volley ball, badminton.
Shuffle board.
Basket ball.
Hand ball.
Jogging, park track.
Miniature golf.
Putting green.
Golf course (include driving range).
Pitch and put golf.
Beach swimming.
Sail boating.
Motor boating, marina.
Wind surfing, surf board.
Water skiing, parasailing.
Scuba diving, snorkel trails.
Fishing.
Sightseeing tour boats and glass bottomed boats.
Snow skiing.
Riding stable.
Ice-skating rink.
Marina.
Swimming pool:
Location: place the pool so that guest can reach it from guestroom elevators
without passing through the lobby; provide some guestrooms with views of the
pool; screen any exterior views towards the pool.
Orientation: position the pool so that it receives unobstructed sunlight from mid
morning to late afternoon.
Size: plan the pool to accommodate the swimming and sunbathing needs of the
guests but no less than about 20’, 40’ (6 x 12 m) with at least 10 feet (3m) of deck
space on all sides.
Support functions: Provide toilets, lockers where required, towel issue area, snack
bar or vending, equipment room, and furniture storage.
Safety: do not provide a diving board; include slip free deck surface. Depth
markings, under water lighting, safety or “pool rules” sinages.
Wading pool, whirlpool: include additional pools with in view of the swimming
pool but slightly separated.
Indoor pool: design either operable roof or glass walls to provide direct sunlight
and ventilations.
Health club:
Location: plan the club so that guest can reach it directly from the guestroom
elevators and members from the street or parking areas without passing through
lobby area.
PARKING
Parking analysis:
The provision of parking must recognize the sum of various components and
interrelationship of the peaks and valley over a 24-hour period.
Part I: determine the components of the parking requirements: overnight
guests, restaurant and bar patrons, meeting attendants, and other visitors.
Part II: calculate the maximum number of cars that might be reasonably
anticipated, planning to accommodate full demand on 80-85 percent of all
days. The overnight guest calculation is illustrated by the following example:
Number of rooms 400
Percent occupancy 85
People per room 1.4
Percent arriving by car 40
People per car 1.5
The equation for calculating the guest’s parking requirement is as follows:
Part III: Develop a table showing hourly parking use factors. For example, the
parking facility needs to accommodate all (100 percent or 1) over night guest
cars from midnight to 4.00 AM, but, because of checkout, only 60 percent (.6)
during the mid-day.
MORNING AFTERNOON
midnight 4.00 8.00 noon 4.00 8.00
to to to to to to
4.00 8.00 noon 4.00 8.00 mid night
Hotel guest 1 .95 .6 .6 .9 .95
Restaurant and .05 .1 .1 .1 .2 .25
bar patrons
Meeting/banquet .05 - .1 .1 .4 .4
attendants
Health club - .2 .1 .2 .2 .05
members
Visitors - .1 .2 .1 .2 .4
employees .25 .25 .4 .4 .35 .35
Part IV: combine the parking requirements for each component (part II) with the use
table (part III) to calculate the total amount of parking necessary during each time
period. In this example guest would require 127 parking spaces (1 x 127) at midnight
but only 76 spaces (.6 x 127) at noon
INFORMATION:
SPECIALITY RESTAURANTS:
FUNCTIONAL AREAS:
Food Preparation and Storage
Receiving, trash, and general storage
Employee areas
Laundry and house keeping
Engineering and mechanical areas
Note:
These spaces vary from hotel to hotel depending on the type of property and its size and
location.
Among the many planning requirements that the architect should address during the
conceptual design, the most important goal is to locate the receiving area, food storage,
kitchen and all the outlets i.e. restaurants and banquet areas. The following checklist
identifies the critical adjacencies:
ESSENTIAL
Food storage to the main kitchen
Main kitchens to restaurants
Room services area to service the rooms
Banquet pantry to ball room
DESIRABLE
Receiving to food storage
Main kitchen to restaurants
Banquet pantry to smaller banquet rooms
Banquet pantry to pre-function areas
Coffee shop pantry to room service areas
Kitchen to cocktail lounges
Kitchen to garbage/trash holdings
Kitchen to employees dining
EMPLOYEES
RECIEVING
DINING
GENERAL
TRASH
STORAGE
EMPLOYEE
PERSONNEL
ENTERANCE
UNIFORM
LOCKERS
ISSUE
ENGINEERING HOUSEKEEPING
MECHANICAL &
LAUNDRY
ELECTRICAL
BALLROOM
ROOM SERVICE
BANQUET BANQUET SERVICES AREA ELEVATORS
ROOMS PANTRY
COFEE SHOP
COFEE SHOP
PANTRY
PRE-FUNCTION
MAIN
EMPLOYEES KITCHEN RESTAURANT
DINING
TRASH RECIEVING
In addition to the standards for lighting and finishes the detailed plan for the food service
areas must include the following features:
Provide automatic fire protection systems throughout
Depress floor slabs for refrigeration storage so that the kitchen floor is level to the
finished floor
Group all walk-in refrigerators and freezers together with the same wall so that they use
common compressors
Provide service vestibules between the kitchen and all outlet, banquet pantry and ball
rooms; baffles between service corridors and banquet halls
Locate soiled dish drop-off immediately inside doors from each restaurant
Provide security for each kitchen service bar
The hotels receiving and trash must be adjacent to the hotel’s back-of-house areas. In
addition to the major connection to the kitchens for incoming food and liquor and for out
going garbage, sufficient area must be available to move goods to the laundry, house
keeping, maintenance and general storage areas.
The overall planning requirements include the following:
RECEIVING
Raised dock area large enough to accommodate trucks
Enclose the receiving area to ensure security, odors, sound, etc
Include windows between the receiving areas and the docks
Arrange access areas to avoid cross-traffic
TRASH/GARBAGE
Separate the trash holding are with the receiving area
Enclose compactor area, yet allow accessibility at all times
AREA REQUIREMENTS:
Main Kitchen (total of the following)
6 sq ft (0.6sq m) / restaurant seat
2 sq ft (0.2 sq m) / ball room and banquet seat
1 sq ft (0.1 sq m) / cocktail lounge seat
1 sq ft (0.1 sq m) /hotel guestroom
CONSTRUCTION:
The following elements, even the most subtle of which influence construction
alternatives, affect hotel projects:
Small, repetitive guestrooms and large public and service areas, suggesting a
combination of short- and long-span structural system.
Residential and assembly spaces, with different building code requirements.
Frequent request to accelerate the construction schedule so that parts of the
building may be occupied before substantial completion.
Different objectives of the owner, developer, and hotel operator.
Requirement, in some cases, to adapt prototype designs to different climates,
arability of materials, and site constraints.
Frequent need to evaluate lower initial capital cost versus reduced life-cycle costs.
Fire safety:
Fire resistance and compartmentation
FIRE RESISTANCE OF CONSTRUCTION ELEMENTS
3-hour rating
Structural frame.
Load-bearing and fire walls.
Doors in 3-hour walls.
2-hour rating
Floor construction.
Roofs.
Walls enclosing vertical shafts (stairs, elevators, chutes).
Most non-load-bearing exterior walls.
1.5-hour rating
Doors in 2-hour wall.
Windows in 2- hour wall.
1-hour rating
Interior partitions.
.75-hour rating
Doors in 1-hour partitions.
Openings in most exterior walls
SPECIAL SYSTEMS:
Information processing.
Telecommunications.
Energy control.
Life safety systems.
Security systems.
Audio/video systems.
Energy control:
Water flow restrictors: limit water flow in guest room showers and sinks, reducing
the use of hot water.
Automatic time clock: turn lighting and equipment on and off according to a pre-
established schedule.
Automatic lighting control: provide programmed control of lights by cycling or
dimming particular areas.
Load cyclers/programmable controllers: provide programmed control of motors
and other equipment according to schedule.
Peak demand controllers: limit the total energy consumed at any one time by
turning off equipment.
Heat recovery system: reuse waste heat from the kitchen, laundry, and mechanical
areas.
Turndown of guestroom HVAC systems at checkout: allows front desk staff to
turn down guestroom heat and air conditioning.
Life safety systems:
Manual fire alarm systems.
Heat and smoke detectors.
Automatic sprinklers, stand pipe system, and portable extinguishers.
Central annunciator panels.
Guest evacuation sound system.
Firefighters’ voice communication systems.
Fire and smoke dampers.
Exit signage and emergency lighting.
Emergency electrical generator