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Hotel Design- Planning and Development

BY: NISHYA NAND KAUSHIK MHA 1ST SEMESTER

IHM,BANGALORE

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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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• 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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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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•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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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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•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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•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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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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•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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Public spacesLobby:: Entrances: consider additional exterior entrances for the main lobby, banquet facilities, restaurants, health club, or other high traffic areas

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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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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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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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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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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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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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Assistant manager's desk: if required provide a desk, seating and storage near the front desk or concierge or assistant managerTelephones: include house phones close to the front desk and public phones convenient to the lobby, approximately 1 per 100 rooms.

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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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•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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•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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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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Flexible arrangement of tables:Counter seating: Provide ten percent of the seating area as counters for singlesBuffet/display areas: provide an area for self service buffet or food display

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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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Background music: consider including soft musicUniforms, tabletop, graphics, and signage: design the accessory elements to compliment the outlet or hotel theme.

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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 restaurantMaitre d’: provide a host station at the entrance to the restaurantTable 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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Focal point: organize all seats to take advantage of some focal point, either inside(food display. fountain, and entertainment) or outside the dining roomSeating areas: incorporate screens or level changes to create more intimate semi private groups or tables

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Food display: arrange a food display either near the entrance or central to the seatingExhibition 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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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 pointService stations: develop services stations to improve efficiency

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Intimate lighting: design the variable lighting to create a more intimate mood at dinner, allow for brighter levels at lunch and for cleaningUniforms, tabletop, graphics, and signage: design the accessory elements to compliment the outlet or hotel theme.

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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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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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Bar: feature a small bar or beverage space with nearby storage or back up spaceEntertainment: specify a location for entertainmentFood service: consider back of the house access for limited food service ,especially continental breakfast and snack service

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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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Locate the function area close to or easily accessible from the lobbyLocate additional function areas such as exhibition hall or audio visual theater convenient but not adjacent to the ball room foyer

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Provide direct food service access to all the banquet rooms: locate the banquet pantry on the ballroom levelInclude essential meeting or the banquet storage adjacent to the banquet halls

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Include adjacent public support areas: rest rooms, telephones etcDesign 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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Swimming poolLocation: 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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Orientation: position the pool so that it receives unobstructed sunlight from midmorning to late afternoonsSize: 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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Support functions: provide toilets and lockers where required, towel issue area, snack bar or vending, equipment room and furniture storage

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Safety: do not provide a diving board, include slip free deck surface, depth markings, underwater fighting or safety or pool rules signageIndoor pool: design either a separate roof or glass walls to provide direct sunlight and ventilation.

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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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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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Parking:Garage entrance: locate the entrance so that it is accessible to the guest drop off areaHotel access: provide a secure and convenient interior route,usually an elevator, from the parking to the lobby

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Safety and security: design the parking to be visually open with wide aisles, provide security camera to scan the areaGuest comfort: fine solutions to reduce feelings of claustrophobia, by increasing lighting levels, raising ceiling height, painting surface light colors, etcSignage: clear signage for drivers


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