Hotel Design and Space Allocation

April 16, 2011

Hotel Facility Design and Architectural Construction

People involved in designing and constructing a hotel are-

1. Owner-i.e. Investor
Objective- to earn profit

-Owner sees the hotel as a real estate investment and opportunity

2. Consultant (Facility Planner)

-Expect a hotel to meet the strategic goals for the management as

well as revenue earner for the investor

3. Architect along with the team of Engineers

-Work together for the development and design of the project

Design must be such that:

-It suits the investment available

-Easy to maintain

-Must have sufficient circulation area i.e. vacant space around the
building

-It provides proper flow of work. Ex.-Machines placed in kitchen

according to the process of production.

A project may be initiated in 2 ways:

1. A site exists in a particular location and the study is

conducted to explore the feasibility for development
as a hotel
 2. It is considered that a particular town/ area offers
opportunities and it is studied in order to confirm the
project.
For the above 2 points a FEASIBILITY REPORT must be prepared.
It should include the 4 Ps-Physical facilities, Place, Price and
Promotion.

The FEASIBILITY REPORT must cover-

1. L.A.E.- Local Area Evaluation

-Analysis of economic vitality of the city or region.

-Describe the suitability of a project site for the hotel Ex. Agra for the
Taj Mahal.

2. L.M.A. Local Market Analysis

-Assess the present demand and future growth of several market

segment.

-Identify the existing properties and their probable growth

Ex- Ginger Hotels- Economic hotels in industrial areas, Reliance

acquirement of majority land area in Alibaug for future projects.

1. Proposed Facilities(PF)
It proposes a balance of guest rooms and revenue generating public
facilities.

Ex- Room revenue generation is generally higher than restaurant so

it helps in planning facilities in order to sell a complete room
package.

1. Guest rooms block area 65-

75 % of the hotel
2. Public facility
(Lobby, dining room, swimming pool etc.) 10-20%
 1. Support facilities
(Kitchen stewarding, laundry etc.) 10-15%

1. Hotel
Administration 01-02
%

1. Financial Analysis
-Estimate income and expenses for a hotel over 5 years period to
show its potential cost flow after fixed charges.

-This analysis makes sure that the profit graph progresses.

Development process starts with-

1. Pre design phase-

2. Establish project objective
3. Assemble development team-Facility Planner,
Architect, Engineer etc.
4. Commission feasibility study
5. Establish project budget and schedule.
6. Investigate potential financing and negotiate joint
ventures- an action by the owner or investor
7. Conduct Market Study and prepare financial
analysis
8. Recommend architect, establish design and
operating criteria-These 2 actions are taken by f.
planner / consultant.
9. Analyze site: Selected site with surroundings of that
area which are beneficial.
Ex. Non desired room views like slum area facing rooms of the
building should be provided with special facilities.

1. Prepare initial conceptual design

Site layout with blocks assigned to special purpose i.e. Conceptual
Planning

1. Review program and budget

Time schedule is set and judged whether appropriate or not- Its an
action by the Architect

Space Allocation Program

Space allocation of various facilities in a hotel is a task that involves

lot of study and research.

Impetus is always given on higher revenue generating areas like

rooms then the support areas.

1. Rooms Division
2. Public Facilities
3. Support Facilities and Services
4. Hotel Administration
1. ROOMS DIVISION
The total sq. ft. area for the guest room block varies between 65-
75% of the total floor area of the hotel .The net guest room area
included living space, bath room and water closet as follows-

1. Budget category hotel: 200-275 sq. ft.

2. Standard hotel: 275-325 sq. ft.
3. First Class hotel: 325-375 sq. ft.
4. Luxury hotel: 375-450 sq. ft.
To determine the total area of the guest room block including
corridor, elevators, stairways, storage generally add 50% of the net
guest room area.

The minimum finish width of the corridor on guestroom floor is

usually 6 ft. which may be reduced to 5 Ft. if guest room doors are
opening inside.
 1. PUBLIC FACILITIES
(Restaurants, Spa, Lobby, Washrooms, Banquets, Conference
Halls, Lounge etc.)

The amount of space allocated to the various public facilities will

fluctuate.

It varies between 10 to 20% of the total floor area of the entire hotel

a).Lobby

It varies between 2 to 6 % of the total floor area of the hotel

Main lobby (for the circulation and movement of guest) is 7 to 10sq.

ft. /guestroom

*Seating area- 0.7 to 1 sq. ft. / guestroom

* Front Desk- 3 to 4 sq. ft. / guestroom

* Left Luggage Room- 0.5 to 1 sq. ft. / guestroom

*Public washrooms 0.5 to 1 sq. ft. / guestroom for gents and

ladies.

b). Retail Shop

A gift/ sundry shop is included with 1 to 1.5 sq. ft/guestroom. The

size of the outlet can range from 100 to 1200 sq ft depending on
whether they are desk operations or regular shop.

(Desk Operations-table space to carry out tasks like airline ticketing

, car rentals, tourist guides etc.)The scope is dependent on market
requirement.

c). Dining Room and lawn.

Varies between 4 to 6% of the total floor area of the hotel

 Coffee shop- 15 to 18 sq. ft./ seat
Specialty Restaurant-18 to 20 sq. ft./ seat

Formal dining- 20 to 22 sq. ft./ seat

Cocktail lawn- 15 to 18 sq. ft./ seat

d). Function space

can range from none to substantial depending on market

requirement.

-When meeting space included it varies between 1 to 2 meeting

seat/ guestroom,

-Function space could be of various nature

* Ball room- 10 to 12 sq. ft./ seat

* Conference / Meeting room- 10 to 12 sq. ft./ seat

* Board room- 12 to 16 sq. ft./ seat

*Public washroom- 0.4 to 0.6 sq. ft./ seat

Pre function area 25 to 40 % of the meeting room area

e). Recreational Facility

-Can range from none to extensive depending on market

requirement

* Swimming pool- 10 -20 sq ft./ guest room.

* Locker/Shower/Toilet Area- 02 sq ft./ guest room

* Health Club- 02 sq ft./ guest room

*Greenery required- 1500 sq. ft. lump sum

* Circulation Area- It varies from 15 to 20 % of the total public area
(excluding meeting room area as it is already considered under pre
function area)

1. SUPPORT FACILITIES & SERVICES

These are required to run the public facilities-

Ex Swimming Pool- Filtration Plant and Pump house is support

facility

Restaurant- Kitchen is support

The amount of space allocated here varies between 10 to 15 % of

the total floor area of the hotel which depends upon the public
facilities provided by the hotel.

1. Food Preparation
Coffee shop kitchen : 10 to 25% of the coffee shop
area
Main dining room kitchen (Any specialty restaurant):
30 to 45% of the specialty restaurant area.
Banquet kitchen (formal dining): 20 to 30% of the
meeting room area.
Room Service : 01 sq ft/ guestroom

F&B Storage area (dry fruits, liquor etc. ): 35 to 40 %

of kitchen space.
1. Receiving
Receiving office-0 .3 to 0.5 sq ft/guestroom

Receiving platform- 100 to 250 sq ft

1. Hotel Employee facilities

Locker/ restrooms- 06 to 10 sq. ft/ guestroom

Cafeteria- 04 sq ft/ employee

Lounge- 01 sq ft/ guestroom

 1. Housekeeping
Laundry- 07 sq ft./ guest room

Linen storage( not on the guest floor) 03 sq ft./

guest room
Guest Laundry ( receive and dispatch area) 0.8 to
1.5 sq ft./ guest room
Uniform Issuing- 01 sq ft./ guest room

1. Other storage areas, Maintenance and

MISCELLANEOUS
Hotel general storage- 03 to 07 sq ft./ guest room

Meeting room storage- 01 to 1.5 sq ft./ seat OR 10

to 20% of meeting room area
Miscellaneous storage (Garbage, empty bottles,
cans etc.)- 01 to 1.8 sq ft./ guest room
Telephone switch board and equipment- 1.3 to 02 sq
ft./ guest room
Computer room (Main server along with battery
backup)- 01 to 1.5 sq ft./ guest room
Mechanical, Electrical and Air handling rooms and
systems- 13 to 18 sq ft./ guest room .
Maintenance workshop- 05 sq ft./ guest room

Security- 0.3 to 0.6 sq ft./ guest room

Circulation- 10% of the total area for support

facilities and services
1. HOTEL ADMINISTRATION
Can range between 01 to 02 % of the total floor area of the
hotel

It includes the Executive Offices as well as Sales,

Accounting Personnel and any other admin support offices.
 A total of 10 sq ft./ guest room is allocated for this category.

The Space Allocation Program

Among the many tasks of the development team is to establish a

space allocation program. The allocation of space among the
principal functions in a hotel varies from property to property, The
most obvious difference among properties is the ratio of guest room
space to public area space and support area space. This varies
from 90% in budget hotels and many motels to 50-65% in large
commercial hotels.

Architectural Considerations-will include the Site Design and the

Design Phase

Site Design The Architect is responsible ffor site planning,

analysis of site, its constraints and opportunities. Before firming up
design, the Architect must consider-

1. Visibility and Accessibility Consider road access

and surrounding street patterns.
2. Surface Conditions Analyse terrain, vegetation,
existing buildings and roads and environmental
constraints.
3. Sub Surface Condition Confirm location and
underground utilities, height of the water table,
bearing capacity of the soil, existence of
environmental hazards etc.
4. Regulatory restriction Height restrictions, parking
requirements, highway restrictions etc.
5. Site Character Describe qualities of the site such
as surrounding uses and views.
6. Orientation- for Sunlight
7. Adaptability-Potential for future development
Design Phase

Commences with the preparation of schematic design (set of

alternate plans) and establish design directions considering the
space allocation program. Provide design teams with approvals.
Establish design schedule. Freeze structural drawings and
specifications of finishes etc.

While working on design, it is important to consider-

1. Site Benefit Potential sites needs to be considered

in relation to the main tourist and service attraction.
View influences the plan from compensatory
attraction (garden view, recreational focuses) should
be provided for disadvantaged rooms. The
orientation of sun, shade and prevailing winds will
affect building design.
2. Traffic Analysis An analysis of traffic flows is
necessary to identify-
i. Counter flow of traffic.
ii. Restrictions on new entries to the highway and,
iii. Condition relating to signage on highway
iv. Density and Height The density and massing of
building is dictated by location, land costs and local
regulation.
v. Circulations- The movement of guests,
nonresident visitors, staff and suppliers in a hotel
tend to flow distinct circulatory patterns. Where
practical guest, supply and staff circulation be kept
separate.
vi. Guest Room Plans Guest room may be arranged
in rows od one on both sides, of the corridor
forming a slab plan or stacked around the
circulation core of a tower structure, which are
explained as under-
 i. Slab Plan Can be double loaded slab or a single
loaded slab. In a double loaded slab the rooms
are laid out on both the sides of the corridor
where as in single loaded slab the rooms are only
on one side of the corridor. Double loaded
corridors are most efficient as far as space
utilization is concerned and work out to be more
cost effective and economical.
ii. Atrium designs These are internal corridors
overlooking the central space which may be open
or sub divided by mezzanine extensions to
increase utilization. Elevators extending through
the atrium are invariably transparent. The guest
rooms are arranged in a single loaded corridor.
iii. Tower Structure The rooms are spread over
around a central core which enables the guest
rooms to be cantilevered, propped or suspended
around the sides. The proportion of space taken
up in circulation including corridors on each floor is
high and tower structures are generally used for
high rise buildings where the advantage of view
justify the higher costs.