Planning and design

1. Hotel DesignPlanning and
Development
BY:
NISHYA NAND KAUSHIK
MHA 1ST SEMESTER
IHM,BANGALORE
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2. The Guestroom Floor
• 65 – 85 % in total floor area
• Maximize the total saleable guestroom
space
• To enhance the appearance and visibility
of the structure
• To reduce energy costs
• To better accommodate future
expansion
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3. • To take advantage of views from the
guest rooms
• Reduce walking distance to staff and
guests
• Provide function spaces
• Reduce construction cost and non
saleable space
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4. Guest room planning objectives:
Siting and orientation:
•Site the guest room
structure visible from the
road
•Orient guest room to
enhance views
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5. •Assess the relative visual impact
and construction of various guest
room plan configurations
•Position the guest room structure
to limit its structural impact on the
banquet spaces and major public
spaces
•Consider solar gain
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6. Floor Layout
•Organize the plan so that the guest
rooms occupy at least 70 percent of
gross floor area
•Locate elevators and stairs at
interior locations to use maximum
of outside wall of guest rooms
•Develop corridor plan to facilitate
guest and staff circulation
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7. •Place the elevator in the
lobby in the middle third of
the structure
•Provide service elevator,
linen storage, and vending
in a central location
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8. •Plan a corridor of minimum of
5 ft (1.5m).5.5 ft optional
•Design guest bathrooms back
to back for plumbing
economies
•Locate handicapped rooms on
lower floors and near elevators
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9. Guest room and suite design:
Establishing design criteria
•Major target market segments
•Typical guestroom dimensions
•Room mix including number and type of
suites
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10. •Typical guest room layout
•Suite and special room
layout(handicapped etc)
•Proposed furniture, fixture and
equipment(FF&E)budget for
guestrooms, suites, and corridors
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11. Public spaces
Lobby:
: Entrances: consider additional
exterior entrances for the main
lobby, banquet facilities, restaurants,
health club, or other high traffic
areas
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12. Front desk location: locate the desk so
that it is immediately visible to the
emerging hotel guest and so that desk
personnel can visually oversee access to
the passenger elevators.
Office access: provide entrances to the
front office, safe deposit area, executive
offices and other sales
offices.
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13. Guest elevators: locate elevators close
to the front desk and the main entrance
and provide sufficient elevator and
lobby space for handling luggage
Seating area: provide a seating area
near the desk and entrance including
some private seating groups: locate
additional seating
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14. Circulation: establish clear paths to the
front desk elevators, restaurants and
bars, meeting and banquet areas where
possible separate hotel guest traffic
from banquet guests.
Retail areas: provide lease space
convenient to the guest circulation
areas or with exterior frontage
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15. Bell man/ luggage: position bell desk
near the front desk, elevators, and front
entrance :locate luggage storage
nearby.
Support functions; locate such
accessory functions as rest rooms,
house phones, lobby mangers desk
coviniently in relation to other areas.
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16. Design objectives:
Size of the desk: provide individual
work stations each 6 ft (1.8m)long for
registration and cashier: assume two
stations for first 150 rooms, one for
each additional 100 rooms.
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17. Queuing space: provide
sufficient space in front of the
desk for guest to line up: for
convention hotels to provide
at least 20 ft clear of
circulation.
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18. Assistant manager's desk: if required
provide a desk, seating and storage
near the front desk or concierge or
assistant manager
Telephones: include house phones
close to the front desk and public
phones convenient to the lobby,
approximately 1 per 100 rooms.
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19. Food and Beverage Concept
Development
•Market characteristics
•Concept(type of menu, style of service,
entertainment)
•Design elements(hours open, staffing,
seating mix)
•Financial projections
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20. •Provide each food outlet with direct,
convenient access to the kitchen:
those outlets with minor food service
may be served form pantries
•Provide each beverage outlet with
service back up, either from the kitchen
or bar storage area.
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21. •Locate each outlet accessible
from public flow areas: make
the café visible from the lobby
•Locate restaurants and bars
where appropriate with
exterior frontage and direct
outside access
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22. The design of a three meal restaurant
include the following considerations:
Cashier/hostess station: provide a
combined station to control access to
all sections of the room, handle guest
bills, and supervise overall functions
Separate sections: divide the
restaurant into two or more areas so
that sections can be closed during low
occupancy.
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23. Flexible arrangement of
tables:
Counter seating: Provide
ten percent of the seating
area as counters for singles
Buffet/display areas:
provide an area for self
service buffet or food display
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24. Service stations: provide wet
service stations for every 80 plus
seats to supply water, store linen,
cutlery, crockery etc.
Adaptable lighting: provide
dimmable lighting to change the
mood from breakfast to lunch to
dinner
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25. Background music: consider
including soft music
Uniforms, tabletop, graphics,
and signage: design the
accessory elements to
compliment the outlet or hotel
theme.
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26. The design objectives ,modified and refined by
analyzing the market and developing a unique
food concept, include the following:
 Entry sequence: establish a foyer space to set
the mood for the restaurant
Maitre d’: provide a host station at the entrance
to the restaurant
Table seating: provide clear definition to the
seating areas, separating them from the aisles,
service, buffet and host areas. each table should
have some privacy from the other tables
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27. Focal point: organize all seats to
take advantage of some focal point,
either inside(food display. fountain,
and entertainment) or outside the
dining room
Seating areas: incorporate screens
or level changes to create more
intimate semi private groups or
tables
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28. Food display: arrange a food
display either near the entrance or
central to the seating
Exhibition cooking: based on the
food concept ,consider providing
an open area for food preparation
such as a grill or a Japanese
Teppanyaki feature
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29. Entertainment: provide a small
stage and dance floor to consider
how the plan might be modified to
accommodate entertainment in the
future, tables should be organized
with vies towards this focal point
Service stations: develop services
stations to improve efficiency
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30. Intimate lighting: design the
variable lighting to create a more
intimate mood at dinner, allow for
brighter levels at lunch and for
cleaning
Uniforms, tabletop, graphics, and
signage: design the accessory
elements to compliment the outlet or
hotel theme.
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31. lounge and Lobby Bar Design
objectives:
The designer should attempt to
include the following features in the
lobby bar:
Visibility: provide an open area that
is obvious to hotel guests and
visitors
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32. Seating: furnish the bar primarily
with lounge seating:
sofas.
lounge chairs, tables, or a
combination of lounge and bar
seating, provide a few a seats at
service bar
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33. Bar: feature a small bar or beverage
space with nearby storage or back up
space
Entertainment: specify a location for
entertainment
Food service: consider back of the
house access for limited food
service ,especially continental
breakfast and snack service
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34. Banquet space:
Group all function areas together
(in major convention hotels some
separation may be desirable)
Provide a separate function
entrance from the parking area
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35. Locate the function area
close to or easily
accessible from the lobby
Locate additional function
areas such as exhibition
hall or audio visual theater
convenient but not
adjacent to the ball room
foyer
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36. Provide direct food service access
to all the banquet rooms: locate
the banquet pantry on the ballroom
level
Include essential meeting or the
banquet storage adjacent to the
banquet halls
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37. Include adjacent public support
areas: rest rooms, telephones
etc
Design the ballroom and other
larger rooms to be independent
of the guestrooms if possible, so
as to simplify the building
structure
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38. Swimming pool
Location: place the pool so that
guests can reach it from guest room
elevators without passing through
the lobby:
provide some guestrooms with
views of the pool: screen any
exterior views towards the pool
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39. Orientation: position the pool so that it
receives unobstructed sunlight from
midmorning to late afternoons
Size: provide a pool of sufficient size to
accommodate the swimming and
sunbathing needs of the guests, but no
smaller than about 20X40 ft with at least
10 ft of deck space on all sides
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40. Support functions: provide
toilets and lockers where
required, towel issue area,
snack bar or vending,
equipment room and
furniture storage
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41. Safety: do not provide a diving
board, include slip free deck
surface, depth markings,
underwater fighting or safety or
pool rules signage
Indoor pool: design either a
separate roof or glass walls to
provide direct sunlight and
ventilation.
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42. Health club:
Location: plan the club so that the
guest can reach it directly from the
guest room elevators and members
from the parking area without
passing through the lobby
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43. Include the reception area with
attendant: hair salon, lockers,
and toilets, exercise room,
sauna, steam room, massage
rooms etc depending on the
requirements
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44. Parking:
Garage entrance: locate the
entrance so that it is accessible to
the guest drop off area
Hotel access: provide a secure
and convenient interior
route,usually an elevator, from the
parking to the lobby
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45. Safety and security: design the parking
to be visually open with wide aisles,
provide security camera to scan the area
Guest comfort: fine solutions to reduce
feelings of claustrophobia, by increasing
lighting levels, raising ceiling height,
painting surface light colors, etc
Signage: clear signage for drivers
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