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    Planning and Design

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    vinod123456
    This document discusses the key steps and considerations for hotel development and design, including feasibility studies, space allocation programs, operational criteria, construction standards, budgets, and site planning. It then covers guestroom, lobby, food and beverage outlet, function space, recreational facility, administrative office, kitchen, and back-of-house design. The goal is to integrate functional layouts with mechanical, electrical, and plumbing systems while keeping related activities and distances between working areas to a minimum for flexibility and efficiency. Regular review and refinement of plans is important throughout the project.

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    Planning and Design

    Uploaded by

    vinod123456
    110 views16 pages
    This document discusses the key steps and considerations for hotel development and design, including feasibility studies, space allocation programs, operational criteria, construction standards, budgets, and site planning. It then covers guestroom, lobby, food and beverage outlet, function space, recreational facility, administrative office, kitchen, and back-of-house design. The goal is to integrate functional layouts with mechanical, electrical, and plumbing systems while keeping related activities and distances between working areas to a minimum for flexibility and efficiency. Regular review and refinement of plans is important throughout the project.

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    This document discusses the key steps and considerations for hotel development and design, including feasibility studies, space allocation programs, operational criteria, construction standards, budgets, and site planning. It then covers guestroom, lobby, food and beverage outlet, function space, recreational facility, administrative office, kitchen, and back-of-house design. The goal is to integrate functional layouts with mechanical, electrical, and plumbing systems while keeping related activities and distances between working areas to a minimum for flexibility and efficiency. Regular review and refinement of plans is important throughout the project.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    110 views16 pages

    Planning and Design

    Uploaded by

    vinod123456
    This document discusses the key steps and considerations for hotel development and design, including feasibility studies, space allocation programs, operational criteria, construction standards, budgets, and site planning. It then covers guestroom, lobby, food and beverage outlet, function space, recreational facility, administrative office, kitchen, and back-of-house design. The goal is to integrate functional layouts with mechanical, electrical, and plumbing systems while keeping related activities and distances between working areas to a minimum for flexibility and efficiency. Regular review and refinement of plans is important throughout the project.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 16

    Jl.

    Tukad Batanghari VIII/7A Denpasar Bali Indonesia Tel: (62) 361 7910518 Fax: (62) 361 7910518

    Lodging Planning and Design

    Drs. Agustinus Agus Purwanto, MM

    Hotel development process


    Conceptualization Feasibility study F ibilit t d Space allocation program Operational criteria Construction and engineering criteria Budget Preliminary schedule

    Conceptualization

    Lets build a hotel

    Feasibility studies
    Purpose of feasibility studies

    To bt i fi T obtain financing i Attract equity partners Get franchise or management contract Local area evaluation Local lodging market analysis Proposed revenue facilities Financial analysis
    Pro forma income/ cash flow statements

    Components of typical reports


    Space Allocation Program


    Lists Design Requirements Varies by hotel type V i b h t lt

    90% for ltd. service/ budget hotels <65% for large convention/ resort hotels g

    Schematic design

    Operational criteria
    Front Desk Luggage Receiving and Storage Solid Waste Food and Beverage

    Construction and engineering criteria


    Outlines general standards for

    Building B ildi materials t i l Engineering systems

    Budget
    Early estimates

    Contingency f d C ti funds Inflation Reserve against operating shortfall

    Construction costs are only 60-65% of development costs`

    Site planning
    First step in designing hotel building Guest arrival G t i l

    first impressions porte cochere Approach Driveways Sidewalks Receiving area Emergency access

    Various entrances

    Parking

    Guestroom and suite planning


    Guestroom planning

    Basic floor configurations


    Functionality aesthetic value cost Elevators Exit stairways Linen storage Vending areas Electrical and telephone equipment

    double-loaded slab Tower atrium standard guestroom dimensions non-typical rooms guestroom bathrooms single-bay multiple bay presidential front-to-back or shotgun model side-by-side model

    Floor planning

    Guestroom interior layout


    Suite layout

    Lobby design
    Most prominent of hotels public spaces Public facilities l t d P bli f iliti clustered around it d Lobby design criteria

    Circulation front desk area Luggage Seating S ti support functions decor

    Design of food and beverage outlets


    Identical chain restaurants or Distinctive, individual food and beverage outlets Food and Beverage Outlet types

    coffee shops specialty restaurants i lt t t gourmet dining Deli p pastry shop y p lobby bar cocktail bar entertainment room t t i t

    Lounge types

    Function space design


    Corporate groups (this is in the book and incomplete)

    small, small high-quality spaces for sales/management meetings product introductions continuing education Exhibition space Large group meetings Seminars Workshops Flexibility Fl ibilit increased capacity

    Association market

    Alternative furniture layouts


    Recreational Facilities and Administrative Offices


    Recreational facilities

    growing i popularity i in l it convenient access for non-guests front office Accounting Executive sales and catering

    Administrative offices

    Food production area design


    Integration of mechanical, electrical, and plumbing services with functional layout Distances between working areas kept to minimum; related activities close together; flexibility g ; y Receiving and food storage area, kitchens, restaurants, banquet rooms of single floor Amount of kitchen and food and beverage storage required as a function of the number of meals served

    Back-of-the-house design
    Conduct planning and layout activities at the outset Review, refine, expand as needed regularly d i R i fi d d d l l during project Special planning consideration to

    Receiving Trash General storage G l t Employee areas Laundry and housekeeping Maintenance and engineering

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