5-Star hotel Requirements

8/9/2019 5-Star hotel Requirements

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2/50

The operation of the front office department is mainl determined ! thetpe and n"m!er of #"est transactions $hich ta%e place d"rin# the fo"r

different phases of the #"est ccle as sho$n in &i#"re ' and listed !elo$(

GUEST CYCLE

)re-arri*al

The sta#e $here the #"est ma%esroom reser*ation+

Arri*al

The point $hen the #"est arri*es atthe hotel+

Occ"panc

The period d"rin# $hich the #"eststas in the hotel+

,epart"re

The point $hen the #"est chec%s o"tand lea*es the hotel+


3/50

Location-The localitand en*irons incl"din#approaches shall !e$ith proper in#ressand e#ress+

The facade andarchitect"ral feat"res

of the !"ildin# shall !eappropriate desi#ned+

Parking- There shall!e an ade."ate/

sec"red par%in# spacepro*ided for free toc"stomers+


4/50

Lighting- Ade."ate li#htin# dinin# rooms/ p"!lic rooms/ comfort rooms/ corridorsand other p"!lic areas+ Li#ht $ith total comfort+

Hotels need different tpes of li#htin# to create the ri#ht atmosphere for *ario"sp"rposes( in*itin# reception areas/ resta"rants $ith an intimate atmosphere/ $arm

!"t f"nctional !edrooms/ professionall e."ipped conference rooms/ sophisticated!ars/ rela0in# $ellness areas and ener#isin# finess s"ites+

A modern li#htin# control sstem #i*es enormo"s fl e0i!ilit in professionalconference rooms so the li#htin# can !e ad1"sted for specifi c tas%s+

2ario"s li#ht colo"rs/

different tpes ofl"minaire and direct andindirect li#ht in differentcom!inations mean theli#htin# sstem can co*era $ide ran#e of sit"ations

and acti*ities/ s"ch asspea%er spotli#htin#/!eamer presentationli#ht/ li#ht forconcentrated $or% andener#isin# li#ht for

!rainstormin#+


5/50


6/50

Gaylord Palms Hotel

issimmee/ &lorida


7/50

Mexico Hotels


8/50

Li#ht opens doors+ Entrance and lo"n#e areas

sho"ld appear in a friendl$elcomin# li#ht to #i*e apositi*e impression+

The li#htin# adds to afeelin# of $ell-!ein# amon##"ests and pro*ides aperfect *ie$ of the area

$ith no #lare+ Its p"rpose is also to #i*e

str"ct"re to lo"n#es andentrance areas and separate$al%$as from rela0ation6ones+

In the entrance area/inno*ati*e recessed li#htsoffer !rilliant #lare-freeli#ht for porches andre*ol*in# doors+

Trail-!la6in# entranceli#htin#+


9/50


10/50

Reception- A receptionistshall !e a*aila!le to "sher in#"ests+ A $aitin# lo"n#e $ith atelephone shall also !epro*ided+

In the entrance area/inno*ati*e recessed li#htsoffer !rilliant #lare-free li#htfor porches and re*ol*in#doors

Stlish lo"n#e li#htin#+

Seatin# areas and lo"n#esare#i*en a to"ch of stle andflair $ith ele#ant s"rface-mo"nted l"minaires


11/50

Reception areas andfoers ha*e to !ehi#hli#hted !eca"sethe are #enerall thefirst places that #"ests

and *isitors see+

The indi*id"al 6onesneed to !e distin#"ished$ith different li#ht+

7o" need to ma%e

contrasts/ create li#htand shado$ and "se*ertical li#htin#components as panels orlines+

The li#ht at receptionsho"ld !e stron# eno"#hfor #"ests to find their$a aro"nd easil/ !"talso discrete/ confidentand rela0in#+


12/50

ceilin#s of frostedor colo"red #lass or$hite st"cco $itharches so that

differences inl"minance and!ri#htness can !eachie*ed from thecorners to thecentre of the

room+ To hi#hli#ht the lift

area o" sho"ld"se matchin# floorand ceilin#l"minaires fitted$ith colo"red LE,mod"les pro*idessafe and relia!leli#htin# in the liftitself+


13/50

The #"estrooms sho"ld radiateatmosphere and comfort+ 8ood hotelroom li#htin# sho"ld !e #lare-freeand cast little shado$+ Ideall/ #"ests

sho"ld !e a!le to ad1"st the li#htin#to s"it their needs+

This can !e achie*ed $ith modernli#htin# control sstems in $hich!asic scenes are stored/each capa!le

of !ein# ad1"sted man"all+


14/50

NATURAL LI8HTIN8 IN THE INTERIORS


15/50

freel pro#ramma!le li#htin# scenesfor/ sa/ $atchin# T2/ readin#/ #ettin#dressed or rela0in#+

,imma!le fl"orescent lamps operatedare installed !ehind the head!oard to

#i*e pleasant indirect li#htin# aro"ndthe !ed+

Indirect li#htin# !ehind opa."e co*ersor in niches alon# the $alls+

9oncentrated li#ht from lampscreates contrast on the $alls+

Recessed ceilin# do$nli#hts andener#-sa*in# lamps in the classicshape of a li#ht !"l! pro*ide !ri#htli#ht for $or%in# at the ta!le+

:ide area li#htin# !ehind frosted

#lass panels fl"orescent lampscreate a sense of peace andrela0ation+

The lamps prod"ce !rilliant li#htin front of mirrors+

Soft li#ht to the left and ri#ht ofthe mirror is pro*ided+


16/50

Comfort Rooms - All comfort roomsshall !e $ith #ood ."alit fi0t"res andfittin#s and pro*ided $ith r"nnin#$ater+

The floor and the $alls shall !e

co*ered $ith imper*io"s materials of#ood ."alit $or%manship and shall !e%ept clean and sanitar at all times+

Tiss"e papers/ soap/ paper to$elsand; or hand drier shall !e pro*ided+


17/50


18/50

The t$o essential in#redients forperfect resta"rant li#htin# areatmosphere and 6onin#+

Atmosphere is created ! sensiti*en"anced li#ht< 6onin# $ith li#htcreates cos areas $ithin theresta"rant+

O*erall/ the li#htin# sho"ld !es"!tle and reser*ed !"t $al%$as/ser*ice 6ones and other acti*itareas sho"ld !e more !ri#htl lit+

Ta!les and other seatin# areascall for a rela0in# atmosphere+

The li#ht sho"ld !e !ri#ht eno"#hto ena!le men"s to !e read incomfort and for people=s faces to!e easil seen/ !"t s"!d"edeno"#h to create a sense of

pri*ac in $hich to en1o themeal+

Another important element is acharacteristic stle for theresta"rant/ accent"ated $ith in-ho"secolo"rs and desi#n+

This is made easier ! a dimma!leli#htin# sstem+


19/50


20/50


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22/50

9haracteristic modern distincti*e li#htin# is also important for !ars/p"!s and caf>s+

Li#htin# m"st !e "sed to create an atmosphere that is in %eepin# $ith

the partic"lar esta!lishment !"t $hich also #i*es it its o$n stle+ The li#htin# for an Irish p"! needs to !e rela0in#/ $hereas a coc%tail

!ar calls for more sophisticated mood li#htin#+

As $ith resta"rants there are some #eneral r"les for li#htin# !ars andother s"ch places+

?ones and areas $here people $or% 4 !ehind the !ar for e0ample 4need !ri#hter/ more @efficient li#htin#+

The li#htin# for the #"est area needs to !e attracti*e/ stlish andeffecti*e+

Architect"ral hi#hli#hts and special f"rnishin#s/ for e0ample/ can !e#i*en #reater str"ct"re $ith LE, li#htin#+

:ith a li#htin# control sstem/ inno*ati*e LE, mod"les can !epro#rammed to create fascinatin# se."ences+


23/50

Bar- The !ar shall!e $ell-stoc%edat all times+


24/50


25/50

Kitchen-The %itchen/pantr and cold stora#eshall !e in #oodoperatin# condition at

all times and shall !e$ell-e."ipped andh#ienic+ E."ipmentnecessar to maintain ahi#h standard ofsanitation and h#iene

shall !e installed and"sed+

It sho"ld !e noted that the %itchen=s ser*ice areas/ loadin# and

"nloadin# spaces do not dist"r! the p"!lic and the circ"lation


26/50

Factors that influence the esign of a

kitchen!

)roperl planned lao"ts/ $ith ade."ate e."ipments/ tools/materials and $or% space/ are essential if practical $or% is to !ecarried o"t efficientl+

The mo*ement/ stora#e and handlin# of foods+

:or%in# methods of staff emploed+

Si6e of dinin# area if applica!le+

N"m!er of staff emploed and their s%ill le*els+

Tpe of operation/ e+#+ !rea%fast/ l"ncheon and dinner+

Stora#e areas for chemicals and e."ipments/ perisha!le and non-perisha!le foods+


27/50

Kitchen design

Chinese kitchen Western kitchen

P d ti kit h


28/50

Production kitchen

)rod"ction %itchens prod"ce foods for separate ser*ice areas in the hotel+The amo"nt of food prod"ced can !e as lar#e as in the prod"ction forairlines or f"nctions centre dealin# $ith se*eral h"ndred people/ or as in

the food prod"ction for a co"nter area $here smaller n"m!ers ofc"stomers are catered for+


29/50

Features of a good production

kitchen: Designedso that it can !e easil mana#ed+

Managementm"st ha*e eas access to the areas "nder their controland ha*e #ood *isi!ilit in the areas $hich ha*e to !e s"per*ised+

Products ra$ materials to finished prod"ct m"st ha*e an eas flo$ Personnel4 ho$ people $or% and mo*e in the %itchen m"st ha*e a

#ood $or% flo$/ therefore #ood time mana#ement+

Containers/Equipment/Utensils e."ipment sho"ld/ $herepossi!le/ !e separated into specific process areas to increase

efficienc/ h#iene and $or% flo$+ Storage areas sho"ld !e %ept clean and tid/ $ith temperat"res

monitored $here necessar/ and !e close to the prod"ction areasfor impro*ed time mana#ement+


30/50

Kitchen design

Factors that influence the design of a kitchen

itchens are desi#ned for easier mana#ement+ Themar%et that the !"siness is caterin# for and the stle offood operation/ $hich incl"des the men" str"ct"re/ areall needed to !e considered+

Th d i d


31/50

The correct desi#n andlao"t of foodpreparation andprod"ction areas canma%e a ma1or

contri!"tion to #oodfood h#iene+

Staff respond !etter"nder #ood $or%in#conditions ! ta%in#

more pride in their$or%/ themsel*es andtheir en*ironment+

Ade."ate $or%in#space m"st !epro*ided for eachprocess in the %itchenand the separation ofra$ and coo%ed/ cleanand dirt m"st !efollo$ed to red"ce theris%s of foodcontamination+


32/50


33/50

Ser%ice an Staff - Ade."ate n"m!er of $ell-trained/ $ell-#roomed/e0perienced/ efficient and co"rteo"s stall shall !e emploed+

Adapter

Additional f"rnit"re/ e+#+

ta!le/ chair

Air-p"rifier

Bed !oard

9ri!;Ba! cot

,eh"midifier

E0tension cord

E0tra !eddin# s"pplies/ e+#+

pillo$/ !lan%et

&an

Heater

H"midifier

Iron and ironin# !oard

Mornin# set Ctooth !r"sh D pasteF

Rolla$a !edG

Transformer

2ase

Tapes


34/50

Table set for luncheon


35/50

More and more hotel#"ests not onl $ant a#ood room for the ni#htand #ood food/ the also

e0pect fi rst-class ser*icein terms of rest andrela0ation+

Sa"nas/ s$immin# poolsand sportin# facilities aretherefore %e

components of a hotel=sser*ice pac%a#e+

The li#htin# also has tomeet hi#h re."irementsand e0pectations+

In $ellness areas/ softindirect colo"red li#hthelps #"ests rela0/ $hilehi#h !ri#htness le*els inthe fitness areaenco"ra#e #"ests to $or%

o"t+

Soft indirect li#ht create a restf"l atmosphere in$ellness s"ites and ma%e #"ests loo% reall #ood+

l"minaires that can !e installed in pools at adepth of "p to three metres $ith #ears+

Accent li#htin# is pro*ided ! R8B fl"orescent

lamps and E&&E9Tli#ht and LINEARli#ht


36/50

ARTI&I9IAL LI8HTIN8 IN THE ETERIORS

Sports an recreational


37/50

p

e&uipment - There shall !eade."ate sports andrecreational e."ipmenta*aila!le for rents+


38/50


39/50

Locker area an facilities


40/50

Locker area an facilities -There shall !e ade."aten"m!er of loc%ers for male andfemale+

,ressin# areas and sho$erc"!icles shall also !e pro*ided+

A d li h i l i fl


41/50

A modern li#htin# control sstem #i*es enormo"s fle0i!ilit in professional conference rooms so theli#htin# can !e ad1"sted for specific tas%s+

to create predefined li#htin# scenes and li#htin#

effects perfectl tailored to specific tas%s 4 $ithint"iti*e control at the to"ch of a !"tton+

,ifferent ceilin# hei#hts ena!le different li#htin#sstems to !e inte#rated+

2ario"s li#ht colo"rs/ differenttpes of l"minaire and directand indirect li#ht in differentcom!inations mean the li#htin#sstem can co*er a $ide ran#eof sit"ations and acti*ities/

s"ch as spea%er spotli#htin#/!eamer presentation li#ht/li#ht for concentrated $or% andener#isin# li#ht for!rainstormin#+

,imma!le compact fl"orescent lamps


42/50

,imma!le compact fl"orescent lampsare "sed in do$nli#hts to pro*ide the!ac%#ro"nd li#htin#+

compact fl"orescent lamps operated !apt dimma!le E98+

9entrall located recessed ceilin#l"minaires in a linear arran#ement ares"ita!le for direct li#htin# forconcentrated $or%+

&reel pro#ramma!le li#htin# scenes

$ill control li#htin# sstems/ e*enincorporatin# control of roller !lindsand;or screens+

,imma!le lamps in spotli#hts forpo$er rail mo"ntin# offer !rilliantand economical li#htin#/ ideal for

prod"ct presentations/ flipchartli#htin# and lectern li#htin#+

:all li#htin# is pro*ided ! $all$ashers


43/50


44/50

$irconitioning'(entilation-All main dinin# or f"nctionrooms shall !e f"llairconditioned and;or $ell-

*entilated+

1. Duct-borne Noise

2. Radiated Equipment Noise3. Duct Break-in Noise4. Duct Break-out Noise5. Terminal Noise trou! "rilles orDi##users


45/50


46/50

)aintenance- Allsections of theresta"rant Ce+#++/!"ildin#s e0terior

and interior/airconditioners/%itchen/ fi0t"res/pl"m!in#/ etc+Fshall !e maintainedproperl at all

times+

A periodic *ermincontrol pro#ramshall !e maintainedfor all

esta!lishments+

Fi fi h i


47/50

Fire#fighting

Facilities -Ade."ate fire-fi#htin#facilities shall!e pro*ided inaccordance$ith the &ire9ode+


48/50

S*)E *F T+E ,ECESS$RY F$C-L-T-ES -, $LL

TYPE *F +*TELS

J'hrs lifts for !"ildin#s hi#her than #ro"nd pl"s t$o floors

Minim"m K let ta!le rooms/ all rooms $ith o"tside $indo$s;*entilation $ithshel*es;dra$er space and attached !athrooms $ith sho$er ca!in/ $ith hotand cold $ater a*aila!le J' ho"rs/ $ith !ath to$el and hand to$el per #"ests

Lo"n#e or seatin# area in the lo!!/ $ith heatin# and coolin#

Reception facilit manned minim"m K ho"rs a da+ 9all ser*ice J' hrs+

Local directions to hotel incl"din# cit;street maps to !e a*aila!le+

At least one room for the differentl a!led #"est $ith a pro*ision of$heelchair

Ramps $ith anti-slip floors at the entrance+ Minim"m door $idth sho"ld !e onemeter to allo$ $heelchair

access

Staff trained in fire fi#htin# drill

Sec"rit arran#ements for all hotel entrance


49/50

S*)E *F T+E F$C-L-T-ES )E,T-*,E"

BEL*. $RE $($-L$BLE *,LY -, / ST$R

+*TELS B"siness9entre

Heatin# andcoolin# to !epro*ided in

p"!lic areas Shoe cleanin#

ser*ices

Iron and IronBoard

Ne$s )apera*aila!le

Under !ellscanners toscreen *ehicles

*T+ER F$C-L-T-ES! Boo%shop -Ra Machine S$immin# )ool

9onferencefacilities 9aterin# &"nctions:eddin#/Birthdas

9offee Shops

Ban."ets Lo"n#es 9l"!s Shop;%ios%

OTHER NE9ESSAR7 &A9ILITIES


50/50

OTHER NE9ESSAR7 &A9ILITIES

Documents

5-Star hotel Requirements