A

LECTURE
BY

ZDREF FERDZ

INTRODUCTION

INTRODUCTION
Designing a high-rise building requires at least two
approaches:
1.

Intelligent Building Design approach

2.

Building Structure Design approach

THE INTELLIGENT
BUILDING
APPROACH

THE INTELLIGENT BUILDING APPROACH:

The intelligent building has been defined as one that
provides for the unique and changing assemblies of
recent technologies in appropriate physical,
environmental and organizational settings, to enhance
user or worker speed (in office buildings),
understanding, communication and overall productivity
(Loftness, Hartkopf, and Mill 1990).

THE INTELLIGENT
BUILDING
APPROACH

THE INTELLIGENT BUILDING APPROACH:

First, the intelligent building must accommodate a
compatible package of recent technologies, resolving
the full range of hardware for managing external signal
propagation; external power; telephone systems;
computers (capacity, speed and networking); peripheral
inputters, processors, and outputters; environmental
management systems, personnel management
systems; building management systems, including
diagnostics and maintenance automation; and
command centers.

THE INTELLIGENT
BUILDING
APPROACH

THE INTELLIGENT
BUILDING APPROACH:

computers data flow system

THE INTELLIGENT
BUILDING
APPROACH

THE INTELLIGENT BUILDING APPROACH:

Second, the intelligent building must provide appropriate
physical and environmental settings for this hardware.
This involves the design of structure; enclosure (walls,
windows, roofs); building geometry, including massing,
orientation, horizontal and vertical plenum space, and
overall spatial organization; major services like heating,
ventilation and airconditioning; major support services
such as data, voice, power, lighting, and fire protection;
and interior elements such as ceilings, partitions, floors,
and furniture systems.

THE INTELLIGENT
BUILDING
APPROACH

THE INTELLIGENT BUILDING APPROACH:

Site planning
and massing

THE INTELLIGENT
BUILDING
APPROACH

THE INTELLIGENT BUILDING APPROACH:

Third, the intelligent building must address crucial
environmental conditions such as spatial quality, thermal
quality, air quality, acoustic quality, visual quality, and
building integrity versus rapid degradation (Loftness,
Hartkopf, and Mill 1990).

THE INTELLIGENT
BUILDING
APPROACH
The Design
Directions

THE INTELLIGENT BUILDING APPROACH:

Conclusive studies on three intelligent buildings in
Japan in 1988 listed the following design directions that
need to be integrated into the design of tomorrows
high-rise office buildings :
1.

Distributed HVAC for multiple work zones with

independent controls:
This means dispersed location of HVACs in various
floors, i.e. one per 4 to 6 floors, or locating specially
conditioned main-server computer rooms in designated
floors to allow noisy and hot computer equipment to be
thermally and acoustically isolated, yet accessible to
work areas.

THE INTELLIGENT
BUILDING
APPROACH
The Design
Directions

THE INTELLIGENT BUILDING APPROACH:

1.

Distributed HVAC for multiple work

zones with independent controls:

THE INTELLIGENT
BUILDING
APPROACH
The Design
Directions

THE INTELLIGENT BUILDING APPROACH:

2.

Distributed cores over Central Cores for vertical

distribution of services :
This means providing multiple vertical cores to support
accessible and efficient distribution of air conditioning,
power and data, at strategic locations to avoid
excessive horizontal runs. In most cases these are
moved to the building periphery to free up usable floor
space. Examples of these cores are:

HVAC
Power
Telephone
Electronic data,
including those
for main servers.

These are in addition to:

Fire stairs
Elevators
Toilets

THE INTELLIGENT
BUILDING
APPROACH
The Design
Directions

THE INTELLIGENT BUILDING APPROACH:

2.

Distributed cores over Central Cores for vertical

distribution of services :

THE INTELLIGENT
BUILDING
APPROACH
The Design
Directions

THE INTELLIGENT BUILDING APPROACH:

3.

Open Horizontal Distribution Plenums: Floors vs.

Ceilings :
This tackles the debate over raised-floor
construction for the horizontal distribution of
cables and air-conditioning vs. the traditional
ceiling plenum distribution which is normally
already loaded with dense ports of light,
telecommunications and power for connection
to interior wall partitions and furniture systems.

THE INTELLIGENT
BUILDING
APPROACH
The Design
Directions

THE INTELLIGENT BUILDING APPROACH:

3.

Open Horizontal Distribution Plenums: Floors vs. Ceilings :

THE INTELLIGENT
BUILDING
APPROACH
The Design
Directions

THE INTELLIGENT BUILDING APPROACH:

3.

Open Horizontal Distribution Plenums: Floors vs.

Ceilings :
The Japan buildings demonstrated innovative
solutions in the use of thick, carpet tiles tiles built up
of rubber or cement, with 2 to 4 centimeters of open
floor plenum for laying cables in any direction. These
thick tiles were combined with perimeter distribution
(patch) panels located under windows for HVAC and
power. Elegant flush power outlet boxes were
developed to eliminate tripping hazards and providing
adequate connection to vertical chases in the
workstation furniture.

THE INTELLIGENT
BUILDING
APPROACH
The Design
Directions

THE INTELLIGENT BUILDING APPROACH:

3.

Open Horizontal Distribution Plenums: Floors vs.

Ceilings :

THE INTELLIGENT
BUILDING
APPROACH
The Design
Directions

THE INTELLIGENT BUILDING APPROACH:

4.

Fresh Air Architecture :

This puts focus on the human requirement for contact
with the natural environment like fresh air, sunshine,
views, and the need to sense time, season and place.
With the introduction of central air-conditioning, the
office workforce has been detached further and further
from the outside environment. Poor environmental
contact has led to building-related illnesses and
dissatisfactions in the building occupants.

Inevitably, all considerations for intelligent building

design and for building-type interior space planning
requirements bear on the physical translation. The
structural framing design approach becomes urgently
important .

THE BUILDING
STRUCTURE
DESIGN
APPROACH
Building
Materials

THE BUILDING STRUCTURE DESIGN APPROACH:

There are three important aspects to consider :
1.

BUILDING MATERIALS : STEEL AND CONCRETE

2.

STRUCTURAL FRAMING CONSIDERATIONS

3.

PLAN SHAPES FREQUENTLY ADOPTED FOR HIGH

RISE BUILDINGS

THE BUILDING
STRUCTURE
DESIGN
APPROACH
Building
Materials

THE BUILDING STRUCTURE DESIGN APPROACH:

1.

BUILDING MATERIALS : STEEL AND CONCRETE

The most important and most frequently encountered

combination of construction materials is that of steel and
concrete. It is a remarkable coincidence that these two
essentially different materials are so completely compatible
with and complementary to each other in their thermal
expansion, in their composite action, in the corrosion
protection that concrete gives steel almost as if they had
been made for each other. Since the invention of reinforced
concrete, steel and concrete have just been destined for
each other. Just as there could be no reinforced concrete
without steel, so can there hardly be any structural steelwork
without concrete.

THE BUILDING
STRUCTURE
DESIGN
APPROACH
Building
Materials

THE BUILDING STRUCTURE DESIGN APPROACH:

1.

BUILDING MATERIALS : STEEL AND CONCRETE

In modern steel-framed buildings, reinforced concrete is used

as a means of imparting structural rigidity: in shear walls
(such as cross walls or end walls) and, even more
extensively, in the service and circulation cores.
There are various possible degrees of structural cooperation
between the concrete core and the steelwork, ranging from:
the structurally independent reinforced concrete core
which is constructed in advance and to which the steel frame
is then attached;
to the internal structure steel frame which is subsequently
embedded in concrete to form the core enclosure .

THE BUILDING
STRUCTURE
DESIGN
APPROACH
Building
Materials

THE BUILDING STRUCTURE DESIGN APPROACH:

1.

BUILDING MATERIALS : STEEL AND CONCRETE

It may be possible to generalize that it appears appropriate to

use concrete within the context of steel-framed construction
to fulfill several structural and functional requirements
simultaneously:
Shear wall action
Sound insulation and fire resistance of floor slabs
Withstanding earth pressure.
Besides economical considerations, aesthetics also play a
part: constructing the building core in concrete is an obvious
decision if in the interest of flexible layout and smooth
circulation, it is given a curved shaped instead of the regular
rectangular or square plan.

THE BUILDING
STRUCTURE
DESIGN
APPROACH
Structural
Framing

THE BUILDING STRUCTURE DESIGN APPROACH:

2.

STRUCTURAL FRAMING CONSIDERATIONS

a. Columnation:
The vertical loads on a high-rise building are transmitted
to the foundations through columns and sometimes
through walls. As a rule, columns are located at the
intersection of a grid. The properties of structural steel
frame are best suited to an orthogonal grid, especially
one that is rectangular rather than square to give beams
longer spans, keeping the interior of the building largely
free from columns. With steel beams, it is possible to use
long spans with widely-spaced columns. Steel beams
are economical for column spacings ranging from 6.00m
to 18.00m and in special cases up to 30.00m.

THE BUILDING
STRUCTURE
DESIGN
APPROACH
Structural
Framing

THE BUILDING STRUCTURE DESIGN APPROACH:

2.

STRUCTURAL FRAMING CONSIDERATIONS

b. Vertical Circulation and Services:
These refer to the facilities for the vertical transportation
and movement of people and goods staircases,
escalators and elevators while the term services
denotes hot and cold water pipes, power supply pipes,
telephone cables, air conditioning ducts, etc. The shafts
in which these facilities and services are accommodated
are called vertical circulation cores. If the core walls,
which in any case need to comply with fire regulations,
are also used as structural bracing, they must be
appropriately designed for that function.

THE BUILDING
STRUCTURE
DESIGN
APPROACH
Structural
Framing

THE BUILDING STRUCTURE DESIGN APPROACH:

2.

STRUCTURAL FRAMING CONSIDERATIONS

c. Horizontal Services:
Simple and convenient routing of the horizontal pipes
cables, ducts and others is very important. They are
located within the floor structure, passing through
suitable apertures in the beams or girders.

THE BUILDING
STRUCTURE
DESIGN
APPROACH
Structural
Framing

THE BUILDING STRUCTURE DESIGN APPROACH:

2.

STRUCTURAL FRAMING CONSIDERATIONS

d. Modular Coordination:
As contained in the German Standard DIN 18 000,
application of Modular Coordination makes possible the
standardization of components and equipment, and thus
makes their mass production for an extended market a
practicable proposition.
Modular coordination makes use of the following:

THE BUILDING
STRUCTURE
DESIGN
APPROACH
Structural
Framing

THE BUILDING STRUCTURE DESIGN APPROACH:

2.

STRUCTURAL FRAMING CONSIDERATIONS

d. Modular Coordination:
Modular coordination makes use of the following:
Basic module :
M = 100 mm
Multi-module : 3 M = 300 mm, 6 M = 600 mm
Sub-module : obtained by division of the basic
module by whole numbers and
serve solely for forming structural
dimensions smaller than 3 M

THE BUILDING
STRUCTURE
DESIGN
APPROACH
Structural
Framing

THE BUILDING STRUCTURE DESIGN APPROACH:

2.

STRUCTURAL FRAMING CONSIDERATIONS

d. Modular Coordination:
The modular dimensions are so-called controlling
dimensions, comprise the dimensions of the actual
components together with their joints.
The 6.0 M multimodule is very useful for a planning
grid. It is eminently suitable as the basis of the
dimensional system for structural components
produced by the industry.

THE BUILDING
STRUCTURE
DESIGN
APPROACH
Structural
Framing

THE BUILDING STRUCTURE DESIGN APPROACH:

2.

STRUCTURAL FRAMING CONSIDERATIONS

e. Planning Grid:
In designing a high-rise structure, it may be
advantageous to use two grids with different
dimensions, namely:
structural and
an interior planning grid

THE BUILDING
STRUCTURE
DESIGN
APPROACH
Structural
Framing

THE BUILDING STRUCTURE DESIGN APPROACH:

2.

STRUCTURAL FRAMING CONSIDERATIONS

An interior planning
grid of 0.60m x
0.60m is useful in
terms of modular
coordination of
interior components
and activity flows.

THE BUILDING
STRUCTURE
DESIGN
APPROACH
Structural
Framing

THE BUILDING STRUCTURE DESIGN APPROACH:

2.

STRUCTURAL FRAMING CONSIDERATIONS

The structural grid is
superimposed on the
interior planning grid,
and the preferred
dimensions are
7.20m x 8.40m

THE BUILDING
STRUCTURE
DESIGN
APPROACH
Three Plan
Shapes

THE BUILDING STRUCTURE DESIGN APPROACH:

3.

PLAN SHAPES FREQUENTLY ADOPTED FOR HIGH

RISE BUILDINGS
Shape 1:
Buildings which are of narrow elongated shape generally
comprise 2 rows of columns arranged along the external
walls, and often one or two more in the interior.
Shape 2:
Buildings which have a compact plan are often
designed with columns only at the perimeter, with a
central core being the only internal support .
Shape 3 Buildings covering a large plan area, especially if
they are of the irregular or sprawling type, comprise
numerous columns, usually located at the intersection
point of a coordinated planning grid .

THE BUILDING
STRUCTURE
DESIGN
APPROACH
Shape 1

Shape 1:
Buildings which are of narrow elongated shape generally
comprise 2 rows of columns arranged along the external
walls, and often one or two more in the interior.

THE BUILDING
STRUCTURE
DESIGN
APPROACH
Shape 2

Shape 2:
Buildings which have a compact plan are often
designed with columns only at the perimeter, with a
central core being the only internal support .

THE BUILDING
STRUCTURE
DESIGN
APPROACH
Shape 3

Shape 3 Buildings covering a large plan area, especially if

they are of the irregular or sprawling type, comprise
numerous columns, usually located at the intersection
point of a coordinated planning grid .

BASIC
THEORIES
OF
HOTEL
PLANNING

The primary function of a hotel has not changed from the earliest
recorded hostelry to the present-day hotel, whether that be a
hotel of 100 rooms or 3,000 rooms, whether it be an in-city hotel
or a resort hotel, whether it be a convention hotel or a family
type hotel.
A hotel is divided into two distinct zones. The greeting area is
known as the front of the house where hotel guests are greeted
and arrangements are made for his lodging and food; and the
zone where services occur is known as the back of the house.
There must be no mingling of the front of the house activities with
the back of the house services. At no time would the guest be
aware of everything that is taking place at the back of the house,
but, at the same time, the smooth operation of the front of the
house is completely dependent upon what is taking place at the
back of the house.

SITE
CONSIDERATIONS

SITE PLANNING
When planning a resort hotel, important site and landscape
considerations include:
- A gateway that bears the name of the resort and a vehicular
approach that provides drama and builds up the excitement of
the guests as they near the hotel.
- The approach should end at a discernible drop-off area where
the guests know they have arrived. This area must be of the
size and shape to allow a tourist bus to comfortably maneuver
into it. At this point, the building entrance must provide the
first greeting of welcome, and must clearly direct the guest
inside the hotel.
- The parking area must accommodate 1 guest car per 10
rooms, as well as short-term bus parking. Pedestrian
connection to the hotel must be visible, friendly and
comfortable. Service parking for deliveries must be provided
separately, proximate to the back of the house facilities.

SITE
CONSIDERATIONS

SITE PLANNING
- The recreational amenities are what distinguishes resort
hotels from business hotels. These amenities may include:
a. large swimming pools, often with kiddie slides and pool
bars
b. beach areas with beach and water sports facilities
c. golf course
d. play courts for basketball, tennis and other sports
e. health spa
f. Gardens, aviaries, fish and lily ponds good for passive
appreciation and other natural features for hiking and
biking pleasures.
- Resort hotels also capitalize on wide distant views, whether
natural scenery like lakes or mountains, or man-made
features like golf courses, gardens, and others.
- Service amenities like parking must compliment the building
services.

FRONT
OF
THE
HOUSE
SERVICES

GUEST REGISTRATION
Registration desk must be visible and located in the lobby, its
size in direct proportion to that of the hotel (e.g. 2,000 rooms = 4
to 6 clerks, 100-200 rooms = 1 to 2). The architect must know the
requirements of the front desk and the companies who
manufacture the systems used for reservation and guest control:
File containing advance reservation cards requesting space, so
the clerk can quickly check previous reservations
Slip or card file indicating the occupancy of rooms. Larger hotels
may have a computer system, which could indicate the arrival or
departure times of guests, whether rooms have been vacated and
whether the room has been made up and is ready for occupancy.

FRONT
OF
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HOUSE
SERVICES

ADVANCE RESERVATIONS
Hotels depend on advance reservations to keep its rooms filled
and systems are employed similar to those used by airline
reservation desks. Whether electronic or made by telephone or
wire, a reservation is accommodated by an office in the hotel,
the location of which must be as close to the front desk as
possible.

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OF
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HOUSE
SERVICES

MAIL AND KEYS

The front desk also serves as the place where the room keys
are kept. A key rack must be located directly behind the desk,
easily accessible to the registration clerk. Some control is
necessary in the handing out of keys to make sure that keys are
given only to the registered guests for that particular room.
Mail is mostly handled at the registration desk, thus keys and
mail slots are sometimes designed as one unit and placed
directly behind the registration desk. Mail sorting and handling
must be done in an area invisible to the guest

FRONT
OF
THE
HOUSE
SERVICES

CASHIER
The cashiers counter is located adjacent to the registration desk,
but traffic congestion and confusion must be avoided by planning
so that lines forming in front of the registration desk do not
conflict with lines forming at the cashiers counter.
The cashier in the smaller hotels will handle most of the
bookkeeping. In larger hotels, front-line cashiers will be backed
up by a complete bookkeeping department, so that any questions
of charges can be quickly checked and adjusted by the cashier,
who will contact the bookkeeping department for clarification or
corrections in the guests bills.

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OF
THE
HOUSE
SERVICES

CASHIER
A hotel cashier must also handle the cash from restaurants and
coffee shop through special arrangements. In some instances,
safety deposit boxes or vaults are provided so that the money
can be stored when it is brought to the cashier space at off hours
and held until normal cashier operations begin in the morning.
The use of computers have allowed the direct control of guest
accounts coming from various hotel dining and room services to
the cashier.

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OF
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HOUSE
SERVICES

ADMINISTRATIVE AREA
The administration of a hotel operation depends entirely upon its
size. A small hotel will most likely have an office for a manager,
with a secretary, its main door facing the public lobby, and an
additional door that connects his office to the front desk. This is
the simplest operation and is found only in the smaller hotels.
A medium-sized hotel will have a manager and an assistant
manager and, as a rule, there will be a reception office where
one or two typist-receptionists will be acting as a buffer between
the public and the manager.

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THE
HOUSE
SERVICES

RESTAURANT FACILITIES
A larger hotel will have a coffee shop for quick service and for
simpler meals, and a restaurant, for more leisurely dining, will
offer a more varied menu with probably higher cost per meal than
in the coffee shop. A cocktail lounge will usually be found close to
the dining room so that hotel guests can pause for a cocktail
before lunch or dinner, or while waiting, before going to the dining
room, to meet friends or other guests. Where convention facilities
are offered within a hotel, it is wise to have a bar placed close to
the convention facilities.
Some hotels install rooftop restaurants to get a view of the city
and in which fairly limited menus are offeredmostly openhearth kitchen service which includes steaks, chops, and cuts of
roast beef. The rooftop restaurant plans must include not only a
stage of sorts, together with the attendant stage lighting, but also
dressing rooms for performers and a room for the orchestra.

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OF
THE
HOUSE
SERVICES

LOBBIES

Every hotel, regardless of its size, must have a public lobby. The
size of the lobby is largely determined by the number of guest
rooms as well as by the type of hotel. A resort hotel will require a
large lobby because guests will congregate there in the evening.
A hotel catering to conventions needs a large lobby because
there is a constant gathering of conventioneers before they go off
to lectures, seminars, meetings, luncheons, and dinners.
A hotel lobby sets the mood for a hotel. This space, more than
any other, will create the first and usually the most lasting
impression. Furnishings, color, finishing materials, lighting, and
decor must create the proper ambience regardless of whether
the hotel is large or small, in a city or a resort, moderately priced
or expensive. The interior designer plays a most vital part in
planning and designing hotel lobbies.
.

FRONT
OF
THE
HOUSE
SERVICES

LOBBIES
The bell captains station should be located so there is a
commanding view of the hotel entrance, the registration desk, the
cashier, and the elevators. If the hotel is to render the proper kind
of service, it is up to the bell captain to see that the arriving or
departing guest is properly taken care of. He must see to it that
there is a bellman or a bellboy available for the luggage going
into the hotel and the luggage going out of the hotel.

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OF
THE
HOUSE
SERVICES

ELEVATORS
Every hotel will use elevators to take guests from the point at
which they have checked in up to the floor where the guests
room is located. Elevators should be located so that they are
immediately visible, either from the entrance of the hotel or from
the check-in or registration areas.. It is also advisable to place
them centrally so that the distance walked by a guest in any
direction to their rooms is reduced to a minimum.
Many hotel designs indicate the service elevators within the
same general area as the passenger elevators, but this need not
necessarily be so. Each bank of elevators should be strategically
located to best service the front of the house (guests) or the back
of the house.

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HOUSE
SERVICES

GUEST-FLOOR CORRIDORS
As the elevator doors open, the guest should find himself in an
area which can be designated as an elevator foyer. This may be
a large open space or a space slightly wider than the corridor
itself. Whatever its size, it should, by its width, denote the fact
that it is the elevator foyer. It is wise to remember that no guestroom doors should be placed opposite the elevators. Guests
coming or going late at night, coming out or getting into the
elevators, may talk loudly or may be too noisy, in which case they
would be disturbing guests whose doors open off this area. The
foyer should be further demarked from the guest-room corridor
by its decor and lighting.

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HOUSE
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GUEST-FLOOR CORRIDORS
A small bench or some type of seat for guests may be required in
the elevator foyer for guests who may want to wait or who may
be waiting to meet someone else on the floor. There should
obviously be a good-sized ash receiver for cigarettes, cigars, and
other trash nuisances that the guest may want to get rid of before
getting into the elevator.
The advisable length of a corridor should be from 30 to 60
meters. Interruption may be done by means of a change in
dimension or a change in direction. The long look of a corridor
may be relieved by means of appropriate lighting and decor.
Where a corridor turns at right angles or at any angle, it would be
well to arrange for a secondary foyer effect to give the guest a
second breath before continuing along the corridor to his room.
Two (2.00) meters is considered an adequate width for a short
corridor; 2.50 meters is convenient and standard.

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SERVICES

GUEST ROOMS
The most common room in a hotel is the twin-bedded room.
Than we have the possibility of a single occupancy room, and,
lastly, studio rooms or suites. The twin-bedded room should
accommodate two single beds with a night table in between.
Single beds are 1.15 M wide, a full-sized bed which is 1.35 M
wide, a queen-sized bed which is 1.50 M wide, and a king-sized
bed which is 1.80 M wide. Presently, all beds are still being made
in a 1.95 M, length dimension.
Many guests would appreciate the extra width of a queen-sized
bed, and it is possible for families traveling together to have an
adult and a child sleep in the same bed. Where king-sized beds
are employed, two adults may occupy one bed, so that a two-bed
room may take a family of four people.

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GUEST ROOMS
If we consider the 2.25 M required for the bed (with headboard),
1.00 M for the aisle, and 0.60 M for the dresser, we have an
optimum room dimension of 3.85 M between walls. This is a
minimum dimension, and if the plan and the budget permit,
another 0.15 M would be a most welcome spatial device, for a
total width of 4.00 M.
For the length of the room, this will vary depending upon the
types of beds usedqueen, king, or standard twin and the
other furniture provided for in the room.

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GUEST BATHROOMS
The minimum bathroom will have a combination tub-shower, a
lavatory, and a water closet. Since the traveling public is very
conscious of bathroom accommodations, the architect should
give a good deal of thought to this feature in the hotel.

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GUEST ROOM CLOSETS

We now come to the final requirement in the guest room, namely,
the closet. The size of a closet will be determined by the type of
hotel. The larger walk-in closet should certainly be considered
where guests will be staying for any length of time. This is
especially true in resort hotels, where the guest will be arriving
with many pieces of luggage and the closet should be large
enough to accommodate the emptied luggage during the guests
stay. It should be possible to store the luggage out of sight in the
closet without diminishing the available hanging space, the shoerack space, or shelf space for hats and other apparel and
paraphernalia.

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BANQUETING FACILITIES
Most hotels include meeting and banquet facilities. The smaller
hotels may provide only a number of meeting rooms which may
also be used for luncheons and dinners. Larger hotels will have
a more diversified arrangement for meetings, luncheons,
dinners, and banquets. The largest hotels are usually designed
with a full banqueting and convention facility.
The normal meeting room requirements are rather simple. The
rooms will vary in size to accommodate anywhere from 10 to as
many as 100 people. In most instances, wherever it is feasible,
the meeting rooms will be arranged in a straight line, so that the
wells separating one room from the other can be made movable.
Movable, separating walls make it possible to achieve a great
flexibility in the size of the rooms to accommodate meetings of
various sizes.

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BANQUETING FACILITIES
Thus, if two meeting rooms which normally might seat 25 people
are thrown open to one, we would have a meeting room to take
50 people; and if another wall is opened, we would be able to
seat 75 people, and so on.
In larger rooms, which normally qualify for conventions or large
banquets, it is also possible to subdivide the space by the use of
movable walls to create smaller rooms when a large room is not
required. A large space which might seat 1,000 people when all
folding walls have been moved back can be cut up into
anywhere from four to six spaces, allowing for meeting rooms
that can accommodate 150 to 250 people.

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LAUNDRY
A hotel laundry requires a good-sized space for washers, dryers, drum
ironers, and various pressing machineseach suitable for its own type
of flatwork, uniforms and guests laundry, and mens and womens
wearing apparel.
If the laundry is done outside the hotel, then items like towels require a
comparatively small space for washing and drying, since only washers
and fluff dryers are necessary, together with an area for folding and
stacking the clean towels.
Larger hotels will maintain their own cleaning department for dry
cleaning and pressing of suits and similar garments. Such a cleaning
and valet service is usually a part of or close to the laundry area, and it
is definitely under the supervision of the laundry manager.

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HOUSEKEEPING
The housekeeping department is headed by the chief housekeeper, who
will have assistant floor housekeepers, then maids and porters under her.
The housekeepers area is mainly a storage area, for supplies that are
used for housekeeping such as, a stock of linen, paper goods, soaps,
etc., and small items of furnishings which are easily removed or
destroyed such as, broken lamps. In the housekeepers department,
there will usually be a place for a seamstress to mend sheets,
pillowcases, and drapes that need repair.
The porters will deliver to the assistant floor housekeepers at the service
areas on the guest-room floors all supplies for the day.
A cluster unit of from 12 to 15 rooms is the standard size unit because
this number can be handled by a maid during her daily tour of duty. One
porter is usually assigned to each maid.

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The flow of the raw food from the time it is delivered to the
steward until it is finally cooked and ready to be picked up by the
waiters or the waitresses for serving are enumerated as follows.

Storage and Preparation

After the comestibles have been weighed in, checked, and
signed for, they are sent to either the following storage areas:
Canned food and other bottled or packaged food which does not
need refrigeration will be sent to dry-storage rooms. In this
storage space will also be kept the various condiments that the
chef will need in the preparation of his food.
Beverage will go to a beverage and/or liquor storage.
Contd.

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Storage and Preparation (contd)
Three refrigerated storage will be required with various temperature
ranges:
One for vegetables, where work space, sinks, and cutting boards will
also be required.
Another one for dairy products.
And a third one for fish, fowl, and meat, where boxes must be
arranged with proper temperatures for their storage. Some of these
items will be kept frozen, others in aging boxes, and others in simple
cold storage. Fish preparation needs its own space.

The bakery shop should be a separate entity, having its own

refrigerator boxes as well as all the pertinent equipment that a
baker needs. The bakery should be within the controlled food
service area so that not too many of these goodies will find their
way into the locker rooms or out of the hotel entirely.

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Cooking
The food brought in from the various prep areas consists of fish,
meat, fowl, vegetables, and condiments.
One of the first areas to which a good part of the prepared food will
go is the rough cooking area. Here we find the big soup kettles, the
vegetable steamers, the ovens, and the hot tops where most of the
bulk foods will be prepared. Since many large pots are used in this
area, there is usually a pot washing area close to the rough or
preliminary food cooking area.
Adjacent to the rough cooking area, is the finished cooking area,
where the chefs will be preparing sauces and gravies as well as
broiling and frying and applying final flame to various types of
meats, fish, and fowl.

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Serving
Beside the chefs aisle will be the serving tables from which the waiters
will pick up the finished food. On this table will be bains-marie, pans
immersed in circulating warm water where already-prepared vegetables,
gravies and soups are kept at the proper temperature. At the bottom will
be plate warmers to heat the main dish. Above the table will be small
pots and pans which the chef can take down and use to prepare the
small portions of orders.
In the waiters line of traffic will be the garde manger section, where
salads, cold desserts, hors doeuvre, seafood cocktails and other cold
items can be arranged. The garde manger will have his own reach-in
boxes for all the types of fruits, vegetables, seafoods, garnishes, etc.,
Farther along the waiters course will be a section where bread and rolls,
butter, coffee, tea, ice, and other items are stored. A roll warmer, coffee
urns, toasters, and egg boilers will be accessible for self-service by the
waiters.

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Washing
A bus boy picks-up and brings the soiled dishes into the
dishwashing area within the main kitchen. The dishwashing
activity is, not only noisy but also a rather untidy operation, so the
area must be kept fairly isolated from the actual cooking and
serving area.

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Checking
A checker controls all food and beverages leaving the kitchen to
make sure that the items are correct and the prices properly
indicated.

Service Bar
A service bar with a bartender will prepare the drinks that the
waiter has ordered. It must be on the direct path of waiter-travel,
so that after the prepared drinks have been picked up by the
waiter, he will pass the checker, who will check off the drink items
as to quantity and price.

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Other Spaces within the Kitchen
A. A chefs office where he prepares menus is enclosed with glass to give
aural privacy but complete visual control.
B. The room-service area, as close as possible to the cooking, garde
manger and service elevators, houses numerous rolling tables, which are
set and ready to carry the dishes that have been ordered by the guests
via telephone.
C. The banquet serving area houses the mobile electrified cabinets
arranged to keep dishes either hot or cold. A large banquet area in a
hotel will require a separate banquet kitchen with its own cooking
facilities as well as its own dishwashing area. Very often the banquet
facilities are not on the same floor as the dining rooms, in which case
there would have to be an elevator connecting the main kitchen with the
banquet area.

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Architectural Considerations
The kitchen floor and walls should be of some material which can be easily
cleaned, such as ceramic tiles.
The noise level in the kitchen must be kept low, and this is best accomplished
by using a perforated metal ceiling with acoustic properties or a ceramictreated acoustical material.
Toilets and washrooms must be provided for kitchen help, so that it isnt
necessary for them to return to their locker rooms, which may be at some
distance. It is always advisable to keep the kitchen help within the kitchen
during their stint of duty.
Doors to dining rooms, and there may be several dining rooms serviced by
the one kitchen, should be strategically placed and baffled so that the diners
do not have a view of what goes on in the kitchen, and, what is more
important, do not hear what is going on.
Contd.

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MECHANICAL SPACES
Another area that should be considered in designing the back-of-thehouse spaces will be the boiler or mechanical room. In this area will be
found the various pieces of equipment for heating and cooling as well as
all the tanks and pumps to keep all the mechanical systems in operation.
In this area will also be found all central switch gear that controls electric
current for every purpose in the hotel complex. This domain belongs to
the house engineer and, naturally, there should be provision for an
engineers office, with a mechanical repair shop close by.
There are a number of other shops that probably will be located in this
area of the hotel. These would include a carpentry shop, An upholstery
shop, and definitely an area for a locksmith.
Somewhere in the area, where they are easily accessible, will be storage
rooms in which will be kept a multitude of spare parts to service the hotel,
cleaning materials and cleaning equipment that will be used by the house
porters.

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BUILDINGS DESIGN Lecture