Planning and design(PDP....MHA)

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Planning and design

Text of Planning and design(PDP....MHA)

  • 1. Hotel DesignPlanning and Development BY: NISHYA NAND KAUSHIK MHA 1ST SEMESTER IHM,BANGALORE Page 1
  • 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 Page 2
  • 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 Page 3
  • 4. Guest room planning objectives: Siting and orientation: Site the guest room structure visible from the road Orient guest room to enhance views Page 4
  • 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 Page 5
  • 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 Page 6
  • 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 Page 7
  • 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 Page 8
  • 9. Guest room and suite design: Establishing design criteria Major target market segments Typical guestroom dimensions Room mix including number and type of suites Page 9
  • 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 Page 10
  • 11. Public spaces Lobby: : Entrances: consider additional exterior entrances for the main lobby, banquet facilities, restaurants, health club, or other high traffic areas Page 11
  • 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. Page 12
  • 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 Page 13
  • 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 Page 14
  • 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. Page 15
  • 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. Page 16
  • 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. Page 17
  • 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. Page 18
  • 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 Page 19
  • 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. Page 20
  • 21. Locate each outlet accessible from public flow areas: make the caf visible from the lobby Locate restaurants and bars where appropriate with exterior frontage and direct outside access Page 21
  • 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. Page 22
  • 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 Page 23
  • 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 Page 24
  • 25. Background music: consider including soft music Uniforms, tabletop, graphics, and signage: design the accessory elements to compliment the outlet or hotel theme. Page 25
  • 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 Page 26
  • 27. Focal point: organize all seats to take advantage of some focal