Budget Hotels Manual Sample

8/3/2019 Budget Hotels Manual Sample

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Budget Hotels Construction and Management Standards

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General Rules of Operation

1 Front Desk Policies 8

2 On Premise Residence 10

3 Uniform Standards 10

4 Smoking Considerations 10

5 Pet Policy 106 Fees & Commissions 11

7 Methods of Payment 11

8 Budget Hotels Owners Council 11

9 Waiver Handling 12

10 Privacy & Security Policy 12

Guest Facilities

11 Public Restrooms 1212 Swimming Pool Indoor & Outdoor 13

13 Exercise Room 14

14 Meeting Room Optional 14

15 Business Center/Library 14

16 Guest Laundry 14

17 Whirlpool Optional 15

Hotel Services

18 Complimentary Newspaper 15

19 Telephone Services 15

20 Television Services 1621 High Speed Internet Access (HSIA) 16


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22 Forgot Something Program 18

23 Facsimile Machine 18

24 Cribs, Play Yards & Rollaway Beds 18

25 Laundry/Valet Services 19

26 Vending Services 19

27 Complimentary Coffee & Hot Tea 19

Guest Service Programs & Standards

28 Guest Satisfaction Programs 19

29 Guest Service Standards 20

30 Guest Complaints 2331 Housekeeping & Maintenance Service Standards 24

32 Marketing Programs 26

33 Budget Privileges Rewards Program 26

34 Airline Frequent Traveler Program 28

35 Budget Hotels Gift Cards 28

36 Budget Hotels Directories 28

37 Other Directories 30

38 Guest Amenities & Supplies 30

39 Code Compliance 30

40 Guest Room Amenities & Supplies 30

41 Guest Bath Amenities & Supplies 35

42 Terry 37

43 Staffing & Training 38

44 Convention & Regional Meetings 39

Hotel Technology & Reservation Standards

45 Budget Hotels Property Management Systems 39

46 Reservations 40

47 Quality Assurance 41

Safety, Security & Risk Control48 Life Safety Systems 43

49 Entry Door Accessories 43

50 Racks 43

51 Safe Deposit Boxes 43

52 Front Desk Entry 44

53 Emergency Listing 44

54 Insurance Coverage 45

Food and Beverage Operations Standards

55 General 46


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56 Customer Service & Breakfast Attendant Standards 46

57 Facility 46

58 Food & Beverage Selection 48

59 Dishware/Utensils 53

60 Equipment Requirements 54

61 Presentation 54

62 Food Safety & Storage 55

63 Training 56

64 Cleanliness & Maintenance 56

Construction / Project Management65 Purpose & Scope 56

66 Licensee Responsibilities 57

67 Code Compliance 57

68 Insurance Requirements 57

69 Submittal Process 57

70 Initial Submittals 57

71 Preliminary Plan Submittal 30% 57

72 Final Plan Submittal 100% 57

73 Interior Design Submittal 58

Construction

74 Site Observations 59

75 Reports 60

76 Architecture and Engineering Purpose and Scope 60

77 Introduction 60

78 Approach 61

79 General Site 61

80 Hardscape Requirements 61

81 Landscape Requirements 63

82 Lighting Requirements 6483 Building Characteristics 65

84 Signage 66

85 Welcome 66

86 Vestibule Optional 66

87 Lobby 66

88 Welcome Center / Front Desk Area 67

89 Elevator Lobby 68

90 Public Restrooms 69

91 Public Space Food Service 70

92 Coffee Shop 7093 Serving Area 71


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Meeting Space

94 Meeting Room 72

Public Space Circulation

95 Passenger Elevator 73

96 Guest Suite Corridor 73

Guest Facilities

97 Guest Laundry 75

98 Vending Areas 76

99 Business Center / Library 77

100 Pantry 77101 Recreation 78

102 Exercise Room 78

103 Swimming Pool Indoor & Outdoor 79


Public Space Finishes

105 Public Space Material Matrix 82

106 Guest Suite 82

107 Room Mix/Types 82

108 Guest Suite 83

Guest Bath

109 Design 85

110 Accessories & Plumbing Fixtures 86

Guest Room/Bath Finishes

111 Guest Room/Bath Material Matrix 86

Administration

112 Employee Break Room 87

113 Employee Restroom 88

114 Workroom 88

115 Office 89Back of House Food Service

116 Kitchen Food Preparation 90

Housekeeping

117 Laundry/Linen Storage 91

118 Auxiliary Linen Storage (Floors 2 and Above) 92

119 Storage Room 93

Back Of House Circulation

120 Stairwells 94

121 Service Elevator Optional 94

Engineering


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122 Pool Equipment Room/Building 95

123 Pool Storage Room/Building 96

124 Electrical Room 96

125 Mechanical Room 97

126 Elevator Equipment Room 97

127 Back of House Materials Matrix 98

System Information

128 Sound Transmission Coefficient (STC) 98

129 Heating, Ventilation & Air Conditioning (HVAC) 99130 Plumbing 99

131 Electrical 99

132 Telecommunications 100

133 Internet Access 100

134 Television 100

135 Life Safety 100

Interior Design

136 Purpose and Scope 101

137 Introduction 101

138 Welcome 102

139 Vestibule 102

140 Lobby / Living Room 102

141 Welcome Center / Front Desk Area 103

142 Elevator Lobby 104

143 Public Restrooms 104

Public Space Food Service

144 Coffee Shop 105

145 Serving Area 106

Meeting Space146 Meeting Room 107

Public Space Circulation

147 Passenger Elevator 108

148 Guest Suite Corridor 108

Guest Facilities

149 Guest Laundry 109

150 Vending Areas 110

151 Business Center / Library 110

152 Pantry 111

Recreation153 Exercise Room 111


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154 Swimming Pool Indoor & Outdoor 112


Public Space Finishes & Furnishings

156 Vinyl Wall Covering 114

157 Carpet, Carpet Base & Carpet Pad 114

158 Ceramic Tile & Base 114

159 Window Covering 116

160 Furniture Construction & Upholstery Fabric 116

161 Lamp/Sconce Lighting 116

162 Artwork 116163 Graphics 116

164 Public Space Fixtures, Furnishings & Equipment Matrix 117

165 Guest Suite 117

166 Guest Suite Types & Inventory 117

167 Bedding Standards 118

168 Guest Suite Fixtures, Furnishings & Equipment 120

169 Guest Bath 122

170 Terry Standards 122

171 Guest Bath Fixtures, Furnishings & Equipment 123

172 Guest Suite Finishes & Furnishings 124

173 Guest Suite Finishes 125

174 Guest Suite Finish Standards 125

175 Guest Suite Fixtures, Furnishings & Equipment Matrix 125

Guest Bath Finishes & Standards

176 Guest Bath Finishes 125

177 Guest Bath Finish Standards 127

Administration

178 Employee Break Room 127

179 Employee Restroom 128180 Workroom 129

181 Offices 129

Back of House Food Service

182 Kitchen Food Preparation 130

Housekeeping

183 Laundry/Linen Storage 130

184 Auxiliary Linen Storage (Floors 2 and Above) 131

Back of House Circulation

185 Stairwells 131Back of House Finishes & Furnishings


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186 Vinyl Wall Covering 132

187 Carpet & Base 132

188 Carpet Pad 132

189 Ceramic Tile & Base 132

190 Sheet Vinyl 132

191 Back of House Fixtures, Furnishings & Equipment Matrix 133

Service Marks/Signage

192 Purpose and Scope 133

193 Service Marks & Usage 133

194 Signage 137

195 Vehicle Graphic Standards 138

196 Compliance 138


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C. Furnishings & Seating

1. The breakfast area should offer ample comfortable seating. The 25% rule of the industry - one (1) seatper four (4) guest suites - is required.

2. Breakfast area should be of high quality and resistant to stains, burns, abrasions and abuse.3. Chairs are an important part of the design and must have fabric upholstery and finishes that create a

non-institutional look.4. Tables are to be commercial grade with high-pressure laminate tops to coordinate with the rest of

the breakfast area.5. The design should reflect a definite theme yet must complement the adjacent public areas.6. The serving area/line shall have operable doors, shutters or partitions to conceal the serving area/line.7. Each property is required to make seating provisions available for guests traveling with children. At least

one high chair and one booster chair must be provided per property, but more should be availableaccording to the needs of your guests.

150.2 Guest Room Amenities & Supplies

Quantity Item Logo Required

Wastebasket made ofBudget HotelsInternationalapproved plastic or vinyl, 13One (1) qt. rectangular. It is recommended that a No

28 qt. wastebasket be placed in the livingarea of each suite.


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Atleasttwo(2)

perbed

Ten(10)

One(1)

One(1)

Four(4)

Optional

Three (3)

Glassesorapp

rovedpolystyren

etumblers,wrapp

edasfollows:

1. The

mi

i i f h l bl i 9


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nimum size of the polystyrene tumbler is 9 oz.2. The glasses must be bagged, covered with a top (stancap),

or cling wrap. The minimum size of the glasses is 8 oz.

The glasses (tumblers) are to be placed next to the ice bucket onthe room tray, or in the bath vanity area.

Removable Hangers are required in allguest suite closets. Sixof the hanger bars are to be non-slip and the other four hangersmust have skirt/trouser hanger clips. Hangers must bemanufactured from wood or heavy duty contoured plastic; wire ormetal hangers are not permitted.

Ice Container: A minimum 3 qt. sizeinsulated ice container witha lid must be placed on the room tray with the tumblers. Paper orcardboard containers are not permitted.

Room Tray: A rectangular plastic tray,with a minimum size of 10"x 12", or a round tray with a minimum diameter of 14", must beprovided for the placement of the ice bucket and tumblers. Thetray must be matched to the amenities package and be located onthe credenza or on the vanity.

Ashtrays (Only in smoking guest suites)must be provided. Theashtrays must have a minimum size of either 3 1/2" square or 41/2" round. The ashtrays must match and be manufactured ofeither glass or china. The use of plastic ashtrays is not permitted

Matches: Matches are not required in eachguest suite, but asupply must be readily available, upon request, at the hotel's frontdesk. A placard must be placed in each guest suite to notify theguest of the availability of the matches.

Guest Stationery: Sheets of writing paperand envelopes arerequired for each guest suite. The minimum size stationery is 6" x7", with standard 6 3/4" envelopes. The stationery package shallbe located in the desk drawer or in the in-room organizer.

No

No

No

No

No

N

o

Yes


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Budget Hotels Manual Sample