Step By Step Guide To Build A Hotel Step By Step Guide To Build A Hotel 89 Reflected Ceiling Plans - Reflected ceiling plans show lighting, ceiling heights, materials, finishes, and design details for the Lobby, and guest corridors etc Light Fixture Proposal –A proposal consisting of specifications and physical appearance of all light fixtures proposed for the entire development (interior and exterior). Interior Décor Proposals – Interior Décor Proposals include color boards, drawings, and material samples showing the proposed décor scheme for the whole of public areas and typical décor scheme for each guest room type. Décor proposals must describe finishes and style of all hard goods, soft-goods, case goods, millwork and decorative moldings, interior finishes, lighting (including decorative), artwork, fixtures, and equipment that comprise the interior of a space. Millwork (i.e. Registration Desk, Restaurant Buffet Station, etc.) –Cabinet drawings showing the elevations, millwork, finishes and colors of these counters. Exterior Color Scheme and Finishes – A professionally prepared colored rendering or exterior elevation showing the typical colors and finishes proposed for the exterior. Fire Detection and Alarm Systems –Drawings showing the complete design of the Fire Detection and Alarm Systems. Fire Suppression System – Drawings showing the complete design of the Fire Suppression system. Landscape Design Proposal - Design drawings showing the complete landscaping design for the entire hotel development.
Step By Step Guide To Build A Hotel Step By Step Guide To Build A Hotel 90 Hotel Design Guidelines The Owner and Architect will primarily control the allocation of space of the hotel, together with the guidelines of the Franchising Company if a Franchise is sought. This team will determine how much of total space will be devoted to guest rooms and how much to other service areas. Four distinct types of areas are involved: guest rooms, public areas, administration offices and ‘back-of-house’. Facilities between these areas must be planned to provide separation of customer and back-of-house areas but also allow efficient service without cross-circulation or distraction. Layouts depend on the location and surroundings, the area, contours and cost of site, plot ratios and other planning conditions, and the required size (number of guest rooms) and sophistication of hotel This also applies to those public areas in which daylight is essential: from restaurants, small meeting rooms and foyers or lounge areas to larger convention halls. The residential areas of a hotel normally account for at least 65-70% of the total built space, and the number of bedrooms is critical in relation to hotel operation.
Step By Step Guide To Build A Hotel Step By Step Guide To Build A Hotel 91 Sample Hotel Site Plan:
Step By Step Guide To Build A Hotel Step By Step Guide To Build A Hotel 92 Hotel Fire Safety Design Guidelines Automatic Fire Sprinkler System: All Sprinkler systems must meet the local government minimum requirements. Fire Extinguishers & Hose Reels: Hose reels may be required at the discretion of local authorities. Detection & Alarm Systems: A fire/smoke-activated general alarm system comprised of automatic detection and manual alarm-initiating devices should be installed. Manual Pull Stations: Adjacent to all exit doors that lead directly to the exterior and at all stairwell entrance doors. Detectors: Approved smoke detectors are required except where room atmosphere requires the use of heat detectors. Detector Locations: Guest Room Corridors: Detection devices are required throughout guest room Corridors. Storage Rooms: Detectors are required for all storage rooms more than 150 sq. ft. (13.9 m2). Public, Service & Back-of-House Spaces: Detection devices are required throughout the public areas, service areas, electrical rooms, attic areas, storage areas, and mechanical areas. Guest Rooms: One single-station, hard-wired 110-volt smoke detector is required per guest room .A detector is required in both living and sleeping areas of suites unless the suite is a single room. Fire Alarm Control Panel: Fire alarm control panel must comply with as directed by local fire authority. The preferred location is near the front desk. The panel must contain the following features: – Manual general alarm or complete voice evacuation system. – Audible and visual alarm.
Step By Step Guide To Build A Hotel Step By Step Guide To Build A Hotel 93 – Clear indication of specific alarm zone and functioning status of the fire detection system. –Automatic emergency power. Fire-Rated Separations/Enclosures: Minimum one-hour construction is required in all areas. Fire-Rated Doors: One-Hour Construction: A 45-minute rated door and frame is required, except at guest room entrances, which may be 20-minute rated doors. Two-Hour Construction: A 90-minute rated door and frame is required. Door Closers: Required for storage, maintenance and equipment rooms, and exit doors.
Step By Step Guide To Build A Hotel Step By Step Guide To Build A Hotel 94 Hotel Identification Design Guidelines Each hotel must have a primary brand identity sign (either freestanding or building-mounted wall script sign) that is placed such that the hotel is easily Identified. Additional Hotel identification ideas include: The Hotel primary sign and/or building script sign(s) must be illuminated from sunset to sunrise. The national flag and other appropriate brand flags are optional and may be displayed at an exterior location near the main entrance. Illumination is required if the flags remain out at night. Flag size must be a minimum of 3' x 5'. Exterior directional and information signs are required. Signs must be professionally designed, fully coordinated, framed, or decorative self-edged type signs. Directions to the lobby, recreation facilities, or parking areas, and information for parking restrictions and limited access are examples of common exterior directional and information signage. Property Main Entrance The hotel property Main Entrance drives must be easily recognized and must have an inviting design appeal. Locations of electrical transformers, fire hydrants, utility poles, phone service pylons, or other such utility services visible by the public should be carefully planned so as to not border the property entrances unless specifically directed otherwise by governing authorities. Signs that mark the entrance or identify the hotel must be attractive components of the entrance design .Use of seasonal, colorful landscaping, accent lighting and decorative drive surfaces is also encouraged for enhancing the property entrance designs. Trash collection facilities may not be located adjacent to the property entrance or along the arrival route to the Porte Cochere. Parking Lot The parking lot must have an asphalt or concrete-paved surface with continuous concrete curbing around the interior and outer perimeter of the parking lot and
Step By Step Guide To Build A Hotel Step By Step Guide To Build A Hotel 95 at all property entrance drives. Parking A minimum of 1.1 parking spaces per guest room, plus adequate employee parking, is advisable. Parking Garage If provided, the garage must be architecturally compatible with the hotel’s architectural design. Access to guest corridors from the parking garage must be controlled to allow only registered guests and hotel employees to enter. The garage must be well lit to ensure guest safety and convenience and must be in accordance with recognized lighting standards. Exterior Lighting Parking areas, drives, walkways, steps, and courtyards must be lighted to ensure guest safety and convenience in accordance with recognized lighting standards. Decorative street lamp lighting is encouraged at hotel perimeter sidewalks in lieu of institutional, pole-mounted or wall-mounted area lighting commonly used for illuminating the main parking lots. Where building-mounted lighting is used, the fixtures should be decorative. Landscape or accent up-lighting that highlights features of the hotel at night is encouraged. Use of high-pressure sodium light fixtures is encouraged for all exterior illumination due to its superior energy savings and color cast. Landscaping Abundant, colorful landscaping that enhances the guest experience and perception of the hotel must be provided. Live plantings, including a variety of trees, shrubs, seasonal flowering, and grass plants are required at the hotel property entrance drives, between the parking lot and public streets, between hotel parking lots and neighboring properties, around the hotel perimeter, in courtyards, and around the perimeter of exterior swimming pools. Large parking lots require curbed landscaped islands located intermittently throughout the lots to interrupt large areas of asphalt/concrete paving with green space. The bulk of hotel perimeter landscaping should be applied near the lobby entrance, in front of the Porte Cochere, and at the secondary hotel entrance. Plantings that will thrive in the local environment should be selected and
Step By Step Guide To Build A Hotel Step By Step Guide To Build A Hotel 96 Hotel Entrance and Lobby Design Guidelines The main entrance must be attractive and functional. The main lobby is the center of any hotel. The lobby includes a front desk , lounge area, Public Telephones, Cloak Rooms, Facility for Luggage, Concierge, Shopping arcade etc irrigation systems that aid continuous growth should be used. Approximately fifteen percent of the hotel site must be devoted to landscaping plants as described by this standard. Neighboring Properties Landscape barriers, decorative fences, or other devices that screen excessive noise or undesirable views of neighboring properties may be required during initial review of the site design. Railways, industrial sites, apartment complexes, and residential neighborhoods are examples of neighboring properties that would require the hotel to provide visual and/or noise barriers. Fences All fences used on the property must be in keeping with the exterior design of the hotel. Pedestrian Design Traffic Concrete sidewalks must be provided around the perimeter of the hotel that connects the lobby entrance with all secondary public entrances. Wheelchair accessible ramps must be provided at appropriate locations around the periphery of the hotel to ensure access to all public entrances via the perimeter sidewalk. Decorative items such as street lamps, benches, and planters accented with stone, brick, or water are encouraged along public walks and around the perimeter of the hotel.
Step By Step Guide To Build A Hotel Step By Step Guide To Build A Hotel 97 Porte Cocheère: Structure & Design: A Porte Cochere that identifies the hotel’s primary entrance in a clearly visible and aesthetically appealing manner must be provided. Porte Cochere structure must be independent of the hotel’s roofline or façade with a separate, decorative entrance canopy covering the transfer from arrival to lobby entrance. Drive Surface: The Porte Cochere drive surface must accommodate two lanes of traffic. Decorative stone pavers, a patterned synthetic cement topping or integrally colored and patterned concrete are acceptable materials for the decorative drive surface required beneath the Porte Cochere. Curb cuts shall be provided to meet Government requirements and able guests as well. Clear Height Opening: A clear height opening that will accommodate tall vehicles (12'-0" minimum clearance) must be provided and must be posted with clearly visible signs on the approach sides of the Porte Cochere when less than 14'-0" clear. Lighting: Porte Cochere lighting must be provided via recessed fixtures and/or decorative fixtures when exposed to guest view. All conduit and wiring for Porte Cochere and canopy lighting must be concealed from view. Lobby Entrance: A Lobby entrance vestibule is required. Automatic operating entry doors can also be considered for the main lobby entrance. Luggage Area: A lockable luggage room must be conveniently located near the hotel entrance and must be sized to accommodate a minimum of one rolling luggage cart. Seating and Furnishings: Seating, tables, and accessories are required in the Lobby and must be in keeping with overall Concept. Emergency Lighting: Locations: Required at entrance, lobby, front desk, interior corridors, elevators, stairwells, exterior corridor stairways, pantry, banquet/meeting facilities, business center, interior swimming pools, exercise room, game room, saunas, atriums, garage, public restrooms, employee restrooms, housekeeping, laundry, maintenance, and equipment rooms. Emergency lighting must be located within each stairwell on every other level for interior corridor hotels.
Step By Step Guide To Build A Hotel Step By Step Guide To Build A Hotel 98 • Public telephone should be located close to the reception area or should be plainly visible from the lobby area. • The front office, executive offices and sales and catering offices is usually together in one area, at the Lobby level. • Guest lifts are best located off the main lobby within control of the front desk. • Guest and Service lifts are often sited back to back for economy reasons. • Toilet facilities are usually required near main lobby, restaurants and bars, banquet rooms and other services like Spa, Swimming Pool etc, they should be cited discretely. Front Desk Design Guidelines • Front Desk space requirements depend on the size of the hotel, grade, standards or pattern of arrivals and departures. • This area should be column free to allow clear visibility and circulation. The Reception area should be easily visible from the lobby entrance. • Should be closer to the entrance for easy access for physically challenged guests. • Reception desk should be long enough for guest privacy and to prevent crowding. • Signage for the guest to identify the functions like cashier etc. • Seating should be located near the counter, so that a waiting guest is not required to stand.
Step By Step Guide To Build A Hotel Step By Step Guide To Build A Hotel 99 • For reception, Indirect general diffused lighting is supplemented by wall, counter, recessed soffit and table lamp direct illumination for contrast to aid people with vision differences. • The Reception Counter is usually 3.5 meters in height. (42 inches) and 2.5 meters (30 inches) for seated work area. • Overall width should not exceed 27 inches. • The desk may be single straight counter or turned around a corner • Working space behind the counter is a minimum 1.2 to 1.5 meters wide. • Desk space requirements would depend on the size of the hotel, grade or standards and arrival patterns. • Peek demand must be accessed from market analysis. Front Desk Design: The registration desk must have a millwork façade that coordinates with the lobby décor. The transaction surface of the registration desk must be a stone or solid surface material. Walls: The walls behind the registration desk must be free of cabinets and work surfaces. All key, message, and folio racks must be out of guest view. Minimum Length: The registration desk must be at least 3 meters to 14'-6" (4.42 m) long. Artwork: Hotels must have professionally framed artwork that complements the lobby décor installed on the wall behind the registration desk. Safety Deposit Boxes: Each hotel must have at complimentary guest safety deposit boxes.
Step By Step Guide To Build A Hotel Step By Step Guide To Build A Hotel 100 Guest Room Floor Planning guest-room floor presents one of the greatest challenges in hotel design. Because guest rooms and suites generally represent between 65 and 85 percent of the total floor area in a hotel or resort, any savings in the planning of a given floor arrangement (or grouping of rooms) is multiplied many times. Therefore, a major planning goal in every lodging project should be to maximize the amount of salable guest-room space and keep to a minimum the vertical core, horizontal circulation, and necessary support areas. A chief goal for hotel planners is to find an efficient floor plan for guest rooms In addition, guest-room planning comprises several important architectural objectives. The architect should select a particular plan configuration and orient the building to (1) enhance the appearance and visibility of the structure, (2) reduce energy costs, and (3) accommodate possible future expansion. Should lodging demand increase, the owner may want to add rooms, whether by extending the guest-room wings, adding additional floors, or building a new structure. For many projects the architect needs to consider a configuration and orientation to take advantage of views from the guest rooms. In developing the plan itself, the designer should reduce as much as possible the walking distances for both the guest and the housekeeping staff, provides for support functions, and seek ways to reduce construction cost and non-salable space. The program requirements for the guest-room floors are relatively few: a designated number of guest rooms or suites, conveniently located public and service elevators, exit stairways to meet building codes and provide safe emergency egress, adequate linen storage and vending areas, and small-electricaland telephone-equipment rooms. The most appropriate configuration for the guest rooms depends largely on the nature of the building site. In densely populated urban areas, where land costs are high and the site may be relatively small, the ideal arrangement of public and support spaces on the lower floors may be the most critical consideration. Two major planning requirements often dictate both the shape and the placement of the guest-room structure on urban sites. Those requirements are the preferred location of the public and service elevators and of the column-free ballroom. At resort properties, on the other hand, the opposite is true: the functional organization of the hotel's elements is secondary to the careful siting of the buildings to minimize their impact on the site and to provide views of the surrounding landscape or beach. Many resorts feature not a single building but,
Step By Step Guide To Build A Hotel Step By Step Guide To Build A Hotel 101 instead, provide a number of villa structures that greatly reduce the perceived scale of the project, give the guest a greater connection to the site and the recreational amenities, and enhance the sense of privacy. At airport sites, height limitations often dictate the choice of a specific plan--one that packages the rooms into a relatively low and spread-out structure. One factor that limits the number of rooms on the guest-room floor is the typical code requirement for hotels with automatic sprinklers that there be no more than (typically) 300 ft. (91 m) between exit stairs. Therefore, another goal in planning the repetitive guest-room floor is to create a layout that does not require a third fire stair. Experienced hotel architects have established techniques for maximizing the number of rooms per floor and manipulating the stairs and corridors to increase the building's overall efficiency. After the architect establishes the conceptual design, including a basic configuration for the guestroom floors, the team needs to refine and modify the earlier thumbnail guest-room program to fit the architectural concept--or shape the building to accommodate the nuances of the program. The room mix is based on the initial market study and, more important, on the advice and experience of the hotel-operating company. The guestroom program defines the typical room module (key dimensions and bathroom configuration), the mix of room furnishings (e.g., single king bed, two double beds), and the variety of suites. The proposed room mix is intended to reflect the estimated demand from the individual business, group, and leisure market segments. Design development of the guest-room floors to meet the specific requirements of the program is among the earliest steps in refining the conceptual design. The design team studies a wide range of possible modifications, including changing the width of the guest-room module, the number of bays per floor, the location and layout of the elevator and service cores, and the arrangement of suites. Guest Room Corridor Usually between 25 to 35 percent of the total gross built area is taken up by the corridors, stairs, lift shafts, associated service rooms and ducts. Gross factors can range from 20 to 30 % for double loaded central corridors accessed by lifts and stairs to 35 to 45 % for single loaded side corridors and tower buildings. Lengths of corridor are limited by travel distances to protected fire escape stairs.
Step By Step Guide To Build A Hotel Step By Step Guide To Build A Hotel 102 Guest Corridor Design Guidelines Guest Room and Other Corridors: Two (2) exits per floor are required, with travel distance not to exceed 100 ft. (30 m) for non-sprinklered buildings or 200 ft. (60 m) for sprinklered buildings. Emergency Exits: Exit Requirements Based on Occupant Load. Rooms or spaces with occupancy of fifty (50) or more require two separate exits. Illuminated Exit Signs: Required at each exit location. Illuminated directional exit signage is required when the exit is not immediately visible. Emergency power is required. Guest Room Floor Layout 1 Guest Room Floor Layout 2
Step By Step Guide To Build A Hotel Step By Step Guide To Build A Hotel 103 Guest Room Design Guidelines Non-Smoking Rooms: The hotel must designate and maintain at least Certain Percent of guest rooms for non-smoking guests as per local laws. Guest Room Minimum Dimensions(Excluding Bathroom): All guest rooms with a single bed (queen or larger), or two beds must be 12'-0" x 18'-0" (3.65 m x 5.5 m) or 216 ft. (20 m) minimum. Guest rooms with single double beds must be a 12'-0" x 14'-0" (3.65 m x 4.26 m) or 168 ft. (15.6 m) minimum. Closet: Closet interior width must be 2'-6" minimum. A laminate covered shelf with a 15" minimum depth is required inside the closet. A chrome rod (minimum 1" diameter) mounted on the underside of the shelf is required. Double-hinged closet doors must be provided. Doors: doors must be 3'-0" x 6'-8" (0.91 m x 2.03 m), 1" (2.54 cm) solid core with a hardwood finished surface or 1-3/8" (3.5 cm) sound insulated metal. Plastic laminate, embossed, and panel-style doors are acceptable. Door frame. Shall be hollow metal (one piece or knock down) and must have a sound insulating strip. Fire Rating: Guest room doors must be minimum 20-minute fire rated door and frame. Electronic Card Key Locks: Electronic card key locks can be fitted to guest room entrance doors. The electronic lock system must have the following features and capabilities: – Re-key at each rental, voiding all previous keys – Power down backup system – Emergency override Audit/interrogation feature Easy to upgrade All-weather capability A guest-operated turn piece must be incorporated as part of the latch set, inside
Step By Step Guide To Build A Hotel Step By Step Guide To Build A Hotel 104 the guest room, operating the deadlocking latch. Emergency access must be by a key that retracts both deadbolt and latch bolt. When the deadbolt is in a projected position, all keys except the emergency key must be inoperable. Auxiliary Locks: An auxiliary non-keyed locking device must be provided on all guest room entrance doors that meets the following standards: Can be a “safety latch” or other non-keyed locking device. The unit must be installed to the door jamb and the door to maximize security and strength of installation and assure ease of operation for the guest. Self-Closing Devices: All doors must have automatic closing devices that will latch the door. View Ports: All doors must have a one-way view port mounted 5'-0" (1.5 m) above the floor. Evacuation Plan: A professionally designed, fabricated, and framed diagram (approximately 4" x 8" (10 cm x 20 cm) showing the exit path from each guestroom to the nearest exit must be posed on the room side of each guest room entry door. HVAC Systems A heating, ventilating and refrigerated cooling system is required in each guest room. Through-wall units must be architecturally compatible and flushmounted with the front face of the grill and unit not to exceed 3" (7.62 cm) from the finished exterior face. Controls: All guest room HVAC systems must have individual, in-room thermostat control of heating and cooling year-round and on-demand. Clear instructions on how to operate the heating and air conditioning must be on or near the HVAC operating controls. Alarm Clock/Radio: An alarm clock/radio is required on a nightstand in each guest room. Coffee Maker and Supplies: An electrical outlet must be within reach of the coffee maker’s electrical cord.
Step By Step Guide To Build A Hotel Step By Step Guide To Build A Hotel 105 Iron/Ironing Board: A full-size iron with ironing board 52-1/2" (1.33 m) length and 13"(0.33 m) width, 36" (0.91 m) height when extended) and holder is required in each guest room. A high-quality, permanently mounted, flip-down ironing board kit installed inside a cabinet/armoire is also acceptable The iron must automatically turn off after 15 minutes of no movement. Telephones: A minimum of two (2) touch-tone telephones must be provided in each guest room. One telephone is required at bedside and one is required at the work surface. Both the nightstand telephone and the desk (or work area) telephone must be two-line telephones with message-waiting light, data port, volume-control handset, programmable buttons, and an easily understandable custom face plate with appropriate logo. Each two-line telephone must allow for two (2) simultaneous conversations or for one conversation and the simultaneous use of a personal computer. The desk (or work area) telephone must include a speakerphone. Each handset cord must be a minimum of 6 ft. (1.83 m); each line cord must be a minimum of 14 ft. (4.27 m). Television: One 25" (63.5 cm) or larger diagonal-measure, closed-captioned, remote control, color television set is required in each guest room. In-room coaxial cables must be concealed from view where possible. Sleep Sets Bed bases and frames must provide support at edge or outer perimeter and center of box springs. Mattress and Box Springs: Cover fabric must be flame retardant and pass cigarette ignition test. Rollaway Beds: Must be minimum 3'-3" x 6'-2" (1 m x 1.88 m) with 4" (10 cm) thick innerspring mattress. Soft Goods Category: Soft Goods Category items are defined as carpet, draperies/window treatments, upholstered items (e.g., chairs, ottomans and luggage benches) and bedspreads/coverlets/dusters. Hard Goods Category: Hard Goods Category items are defined as all other furniture in the room, including case good pieces such as headboards, nightstands, credenzas/ dressers, armoires, desks, and tables as well as wall covering, artwork, mirrors, and lamps.
Step By Step Guide To Build A Hotel Step By Step Guide To Build A Hotel 106 Floor Covering Carpet, Tile, natural stone, or wood flooring. Window Treatments (Draperies and Drapery Fabric): All windows and sliding glass doors must have window treatments. Bedding Fabric (Bedspreads, Coverlets and Dusters): All bedspreads, coverlets and dusters must be flame retardant and must coordinate with the other design elements of the room. Seating and Upholstery Fabric: Fabric upholstery is required for all seating. Artwork: Two (2) framed pictures are suggested in the guest room sleeping area. Case Goods : One-piece desk 24" D x 48" W; Four (4)-leg style Activity table Round: 34" diameter or Square: 30"D x 30" W (Minimum) Nightstand Standard: 22" W x 16"D or Oversize: 30" W x 16" D (minimum) Headboards To coordinate with mattress size Armoire unit TV armoire with minimum two (2) Drawers (Doors at TV section optional) preferred for all rooms – 35" W x 20" D x 60" H Dresser/credenza Minimum two (2) Drawers 66" W x 20" D x 23" H; Two-Drawer units must have faux drawers below the operating drawers or a solid flush panel. Lighting: All lamps and lighting fixtures must comply with the following minimum specifications: Guest room entry must have at least one fixture wall-switched at the guest room entrance.
Step By Step Guide To Build A Hotel Step By Step Guide To Build A Hotel 107 All electrical cords must be as short as possible and be concealed from guest view. 1500 lumen (minimum) fluorescent bulbs may be used in any lamp (preferred) or 100-watt incandescent light bulbs must be used in all single-bulb lamps, and 60-watt (minimum) incandescent light bulbs must be used in all double-bulb lamps. Compact fluorescent bulbs must not emit a noise; interfere with the television set, or flicker. Location Foot Candles: Desk or table 40 foot candles at work surface level directly beneath the fixture Bedside 40 foot candles at the base of the fixture. Leisure chair or sofa grouping 15 foot candles at the base of the fixture or 30 foot candles on the top of the arm of the sofa or chair. Entrance 3 foot candles ambient lighting under the fixture. Mirror at sleeping area 7 foot candles at center of mirror; when this mirror is located above the desk, the desk lighting requirements apply. Full-length mirror at dressing area 10 foot candles at center of mirror Mirrors: One (1) mirror is required in the guest room sleeping area. A fulllength mirror must be provided in the closet/dressing area. All mirrors must meet the following minimum specifications: All mirrors must be framed. Mirror must be made of 5 mm distortion free, polished float glass with corrugated cardboard (or equal) backing. A solid wall is required behind all mirrors. Maintenance access holes behind mirrors are prohibited.
Step By Step Guide To Build A Hotel Step By Step Guide To Build A Hotel 108 Sample Layout of a Guest Room Bed: Sample layout of a Guest Room:
Step By Step Guide To Build A Hotel Step By Step Guide To Build A Hotel 109 Guest Room Bathroom Design Guidelines For minimum building width, bathrooms may be one behind the other between rooms Luxury bathrooms or economy shower rooms may be against external walls. Adjacent pairs of rooms are arranged mirror image to share common vertical ducts and isolate bathroom noise transmission. Requirements: non-slip, drained surfaces; tiled walls; acoustic ceiling; mirror over basin; screened, moisture-proof lighting; panel access to services; controlled warmed air inflow/extraction; mixer valve and thermostat control of hot water; shelf space, towel racks, toilet roll holder, coat hanger, electric shaver point, lidded waste bin, tissue dispenser, toiletry tray/basket. In higher grade hotels: telephone, music relay Mirrors: A polished float glass mirror that is the full width of the lavatory counter and 36" (91 cm) high should be provided or an appropriately sized framed mirror is required. Floors and Base: Non-slip 6" x 6" (15.24 cm x 15.24 cm) or larger ceramic floor tile or stone with coordinating tile or stone wall base. Vanities: Minimum length to be 4'-0"; vanity tops are to be man-made synthetic cultured stone or natural stone with bull-nose edge or eased edge and matching backsplash and side splash (3" high minimum). Vanity apron/skirt is to be 8" height minimum and made with the same material as the vanity counter. Electrical Outlets: All outlets in the guest bathroom must be conveniently located and protected by a ground fault circuit interrupter (GFCI). Bathtub: Minimum 5' with overflow outlet with pop-up stopper, cast iron, or steel tub with sound insulating material, and factory finished no-slip bottom. Tub and shower enclosure: Shall be finished with ceramic tile, natural stone, manmade synthetic cultured stone, or two (2) coordinated soap dishes (without handles) should be provided. Balance bars: A balance bar(s) must be installed on an end wall to assist guests
Step By Step Guide To Build A Hotel Step By Step Guide To Build A Hotel 110 with entering and exiting the bathtub. Balance bars must be securely anchored to withstand 250 lbs. (114 kg) pull. Toilet: Tank type with elongated bowl and matching seat and lid. Hair Dryers: A wall-mounted electric hair dryer (minimum 1500 watts) is required in each guest bathroom. Hair dryer is to be installed so when in a storage position its electrical cord will hang past the countertop edge. Accessories: Include a reserve roll toilet tissue holder, towel shelf and bar, robe hook and recessed facial tissue dispenser; molded plastic facial tissue container is acceptable. Lighting: Adequate color-balanced lighting for grooming is required at the vanity with appropriate general illumination for dressing. A decorative tube light fixture above the mirror is acceptable. When a framed mirror is used, decorative wall-mounted sconces are recommended. All fluorescent lamps are to be color-balanced warm white. Ventilation: Mechanical exhaust system is required and installed to maintain total visual and acoustic privacy between adjoining bathrooms. Exhaust system must be vented vertically through the roof. Water Specifications: Guest bathroom must have hot (maximum 125°F in any guest room) and cold water immediately available without significant temperature or volume fluctuation.
Step By Step Guide To Build A Hotel Step By Step Guide To Build A Hotel 111 Different Room Layouts Layout One:
Step By Step Guide To Build A Hotel Step By Step Guide To Build A Hotel 112 Layout Two: Suite Room Layout:
Step By Step Guide To Build A Hotel Step By Step Guide To Build A Hotel 113 Other Guest Room Layouts:
Step By Step Guide To Build A Hotel Step By Step Guide To Build A Hotel 114 Swimming Pool Design Guidelines The following standards apply to Swimming Pools: Pool Deck Design: A hard surface deck that is 5'-0" clear in width must be provided around the Perimeter of all pools. Finishes: Decks must have a non-slip finish with a coefficient of friction no less than 0.6 (wet or dry). Deck finish may be of ceramic or porcelain tile, a decorative synthetic cement topping or a decoratively patterned and sealed finished concrete deck surface. Seating: An appropriately sized area for poolside seating must be included in the Deck design. Coordinated chairs, tables and chaise lounges are required. Furnishings may not intrude on the 5'-0" ft. wide clear deck space required around the perimeter of each pool. Lighting: Lighting of sufficient intensity to ensure visibility for night use is required for all pool decks and must provide illumination. Interior fixtures must coordinate with the décor of the room and should not be located directly over the pool for ease of maintenance. Exterior fixtures must coordinate with exterior design of the hotel. Water: Water must be maintained in accordance with local code requirements and standards. The minimum chlorine content of pool water must be at 1.0 part per million, and the minimum bromine content of pool water must be at 2.0 part per million. The PH level must be maintained between 7.2 and 7.8 unless more stringent requirements are specified by local or state health officials. Restrooms: Men and women’s public restrooms must be conveniently located near the pool area and must comply with standards for public restrooms. Landscaping: Outdoor pools require landscaping around the exterior perimeter of the pool enclosure fence.
Step By Step Guide To Build A Hotel Step By Step Guide To Build A Hotel 115 Swimming Pool Design Specifications Outdoor - minimum size: Minimum 600 sq. ft. (61.0 m) water surface area is required at hotels with less than 200 guest rooms, and 1,000 sq. ft. (92.9 m) minimum at hotels with more than 200 guest rooms. Depth: Maximum recommended depth is 5'-0" (1.5 m). Underwater Lighting: Underwater lighting is required. Lighting must be of sufficient intensity to ensure visibility for night use and to allow viewing the pool bottom. Swimming pools must be illuminated from dusk to dawn. Drains: Two (2) drains are required in all swimming pools. Float Lines: Float lines are required and must be installed at the 5'-0" (1.5 m) depth line, or alternatively at 1'-0" (0.3 m) before the point where the swimming pool slopes toward the deep end. Ladders: Ladders are required at the deep ends of the swimming pool. Exposed metal must be chrome-plated brass, bronze, or stainless steel. Steps: Provide steps with handrail at the shallow end of pools. Handrails must be Chrome-plated brass, bronze, or stainless steel.
Step By Step Guide To Build A Hotel Step By Step Guide To Build A Hotel 116 Design Guidelines for Hotel Back of House Areas Heating Ventilation & Air Conditioning (HVAC) Heating and mechanical ventilation is required in all areas, including the laundry and maintenance areas. Refrigerant cooling is required. All HVAC equipment and ductwork must be concealed from view. Service Corridors Wall and corner guards recommended; sealed floors required. Employee Facilities Separate men’s and women’s lavatories and lockers and employee break room is preferred. This area must be out of guest view. Employee facilities must be wellmaintained, ventilated, lighted, and clean. Laundry/Housekeeping/Storage House laundry and housekeeping facilities should be isolated from the guest room portion of the hotel to minimize the impact of noise and housekeeping traffic associated with laundry machines and hotel operations. Facility must be designed to facilitate on-premises/off-premises laundry flow, linen storage, housekeeping storage, and lost and found storage. Staff circulation from the laundry to the guest rooms should be through back of house passages. No smoking should be allowed in the laundry or linen storage areas. Maintenance and Engineering Area Space must be provided for routine maintenance of equipment, television repair, furniture repair, and storage of spare equipment and attic stock. All maintenance areas must be clean and well organized. Space should also be allocated for technical items like: Generators, Boiler plant and calorifiers, Pumps, Electrical Transformers, PABX, Water Storage and treatment, Air Conditioning plant and coolers Swimming Pool Treatment plant.
Step By Step Guide To Build A Hotel Step By Step Guide To Build A Hotel 117 Hotel Kitchen Design The heart of every Restaurant is the kitchen. The quality of food and speed of service depend on efficiency, hence Kitchen planning, design and layout must be undertaken with due care and expert advice if necessary. Ideally, kitchens should be planned according to the menu or Food Service Concept of the Outlet. This will allow proper equipment selection, spacing, determination of capacity and purchase accordingly. Today’s high rents and construction costs dictate wise use of every square inch of space. Planners should be knowledgeable about both cooking and space allocation. The first step in kitchen planning is a flow chart, which allows eliminating bottlenecks both for service and production. During planning, the following criteria should be considered: Smooth traffic flow Increased efficiency Acceptable sanitary conditions Ideally, receiving, storage, preparation and cooking areas should be on the same floor as the restaurant. In downtowns of large cities, land costs are exorbitant; hence architects and kitchen planners build vertically to fully utilize every square inch of space. While it is true that some restaurateurs think it unnecessary to plan the kitchen with due care and detail, experienced operators are convinced that every hour spent on planning pays back handsomely.
Step By Step Guide To Build A Hotel Step By Step Guide To Build A Hotel 118 Sample Flow Chart for Kitchen Operation: RECEIVING DRY STORAGE COLD STORAGE PREPREPARATION FINAL PREPARATION SERVICE WAREWASHING DINING WASTE DISPOSAL BACK DOCK
Step By Step Guide To Build A Hotel Step By Step Guide To Build A Hotel 119 Information required for Planning Kitchen: Before kitchen planning can begin, answers to various questions about catering policy are needed. For example: 1. What types of Cuisine is offered? 2. How many Guests will be served? 3. When will these meals be required? Will the main meal be A M or P M - that is, will it be a lunch or dinner service or day long and/or night long? 4. What will be the extent of beverage service requirements - that is how much tea and coffee for lounge as well as restaurant will be required? 5. Is allowance to be made for special functions? 6. To what extent will "convenience" foods be used? 7. What area of floor space is available? 8. What is the position of windows, ventilation, drainage, water supply, and so on? 9. What type of service is proposed – Informal or Fine Dining Service? Area Required Kitchens are sometimes designed in a reduced size in order to provide more space and increased seating in the Restaurant. This reduction does not necessarily increase a restaurant's trade; however, because cramped kitchens lead to delays and other faults in service that discourage customers from returning. A reduction in kitchen size must, therefore, be accompanied by plans to maintain (or even increase) productivity while still presenting a satisfactory workplace for employees. Calculating in advance the kitchen area needed is difficult for many reasons. Generally speaking, as the number of patrons increases, the kitchen area needed per person tends to decrease; but information about numbers alone is not sufficient. Knowledge of peak loads (based on experience or intelligent forecasting) is essential. In addition, the nature of the establishment plays a role. The dining room (including tables and passageways) at a coffee shop may have as little as 0.93 square meters (10 square feet) of space per person, while a luxury hotel restaurant may have 1.67 square meters (18 square feet) of space per person. Some experts believe that kitchen space per customer should be about one-half that of the dining room. Very small places serving less than fifty people may need about 0.84 to 0.93 square meters (9 or 10 square feet) of kitchen space per person.
Step By Step Guide To Build A Hotel Step By Step Guide To Build A Hotel 120 Of the total area of a kitchen, between 15% and 25% is likely to be required for storage, according to the nature of the operation and the supplies it uses. The remaining space goes to food preparation, cooking, and serving. Calculating the various areas needed by a particular establishment does not yield exact results, of course, because each establishment has unique needs and limitations. The rules of thumb provided here are only rough estimates. Architects and kitchen engineers must calculate space requirements based on each operation's scope. Sample Kitchen Layout:
Step By Step Guide To Build A Hotel Step By Step Guide To Build A Hotel 121 Points should be considered in Kitchen Planning Lighting Every kitchen must be well illuminated to prevent accidents, increase efficiency, facilitate quality control and prevent waste. Fluorescent light fixtures are advisable for their efficiency and cool operating temperatures. Ventilation Ventilation is of great importance in any kitchen. It prevents odors from penetrating the dining area and increase the well being of Chefs. This in turn improves quality and efficiency. A ventilation system consists of: The collection device (canopy) Vehicle to move the air (motor) Canopies are equipped with filters, of which there are three types: Wire mesh Baffle Liquid (All filters must be thoroughly cleaned at regular intervals to reduce fire hazards, as they collect grease) The size of the canopy and motor depend on the size of the kitchen. Canopies must overhang cooking equipment on both sides by at least 8” (20 cm) in most jurisdictions. Sprinkler systems All kitchens and restaurants must have an appropriate sprinkler system. There are two types: Water releasing. Carbon dioxide mixed with fire extinguishing chemicals.
Step By Step Guide To Build A Hotel Step By Step Guide To Build A Hotel 122 Water releasing sprinkler systems are inappropriate for kitchens. Carbon dioxide mixed with extinguishing chemicals type systems is recommended. Floor Coverings Kitchen floors must be non-slip to prevent accidents. Tile coverings are prone to cracking and warping due to constant moisture present. If tiles are used, cover them with a non-slip coating. Continuous non-slip floor covering containing stone chips is the most suitable. It can be applied quickly and inexpensively. They are easy to clean and prevent insect infestation. Wall coverings Kitchen walls can be covered with tiles or durable high gloss finish paint. Tiles are initially expensive, but are durable and easy to clean. High gloss finish paint is more expensive in the long run and less sanitary. After the above mentioned decisions are made, the planner can proceed to selecting and specifying equipment: Cooking equipment, brands, capacity requirements, and sources. Stationary equipment i.e. mixers, bank saws, food processors. Work table sizes, heights, finishes and locations. Widths of aisles for traffic between stationary equipment. Refrigeration units and freezers, types and sizes. Storage areas’ size and shelving, for foodstuffs, china, cutlery and glassware Dishwashing area equipment, location capacity Receiving area, location, layout, size, equipment i.e. scale, running water, lighting, security Garbage disposal area, location, size, and type . Kitchen equipment Kitchen equipment can be conveniently grouped into five categories; storage-, preparation-, cooking-, accessory- and service equipment. Planners are advised to study all equipment available, manufacturer, source, and compatibility with local standards in force. Storage equipment consists of industrial food-grade shelving. It may be wire or solid. Wire shelving is appropriate for canned goods or boxes; solid shelving is required in refrigerators and freezers. They are easy to clean. All shelving must be arranged appropriately to facilitate adequate air circulation.
Step By Step Guide To Build A Hotel Step By Step Guide To Build A Hotel 123 There are upright, chest, and walk-in freezers. Chest freezers preserve cold air but utilize more floor space, whereas upright freezes use less floor space but allow cold air to escape rapidly each time the door is opened. Walk-in freezers are recommended for operations using considerable amounts of frozen foods. Freezers can be purchased pre-fabricated, modular, or be custom - made. In every walk-in installation, care should be taken to position the freezer to open into a refrigerator in order to preserve at least part of the cold air, which inevitably escapes each time the door is opened. (Cold air costs three times as much as warm air)There are standard- or blast freezers for quick freezing of vegetables or plated food. Cryogenic freezers use liquid nitrogen or carbon dioxide and freeze fast. Refrigerators Refrigerators prevent bacterial growth and prolong the shelf life of perishable foods. There are electricity or gas fuelled, reach-in, roll-in, drawer and walk-in refrigerators. Electricity powered refrigerators are the most common. Reach-in and walk-in refrigerators are readily available in a variety of sizes and configurations. Walk-in refrigerators can be specified modular or custom made. Drawer and roll-in refrigerators are practical and save labor but must be custom manufactured and expensive. All commercial refrigerators must be equipped with thermostats both inside and out. Interiors of all must be easy to reach, clean, and well lit. Walk-in refrigerators must have non-slip floors and equipped to open from inside and outside. All doors must be airtight and equipped with self-closing mechanisms to minimize cold air loss. A well-designed compressor maintenance programme will help prolong usable life. Wooden storage shelving is not recommended. Tempering refrigerators to rethermalize plated frozen food is practical in hospital and correctional institutions.
Step By Step Guide To Build A Hotel Step By Step Guide To Build A Hotel 124 Preparation equipment Constitute all equipment employed in food preparation (chopping, dicing, cubing, peeling, slicing, mixing, processing). They speed up all these functions, reduce labor, facilitate quality control and promote consistency. Specify sturdy brands, backed up by a good supply of spare parts, warranties, guarantees and service. Foreign suppliers should be specified only if local manufacturers are inadequate or do not exist. Cooking equipment. All equipment used in cooking fall under this category, and may be fuelled by electricity, propane, natural gas, oil, wood, or steam . The following cooking equipment is standard: Ranges: -hot top - open burners Deep fryers: electric or gas Broilers: ceramic brickets radiant infra red open Salamanders: (top heat) electric infrared gas Steam fuelled equipment Steam jacketed kettles- Floor, counter top, tilting or non-tilting, with or without spout in various sizes are available. Pressure steamers are suitable for quantity batch cooking. Combi-ovens combine steaming and roasting, and are popular due to their space saving features. Ovens – a wide range of ovens is available. They can be under ranges, freestanding, electric or gas, steam injected or not. Convection ovens are practical for roasting and rotate hot air speeding up cooking time. Conveyor type ovens are
Step By Step Guide To Build A Hotel Step By Step Guide To Build A Hotel 125 appropriate in high volume pizza operations or in very busy bakeries. Micro wave ovens are used mostly for re-thermalizing. Griddles – consist of a stainless steel non-stick surface fuelled either by gas or electricity, equipped with appropriate grooves and grease collectors. They are versatile and very much in demand in short order kitchens and cafeterias. Tilting Frying Pans- may be gas or electric fuelled. They are practical in large banquet halls or hotel banquet kitchens catering to huge banquets. Cooking equipment is rated either in units per hour or BTU’s (British thermal unit) One British Thermal Unit is the amount of energy required to raise the temperature of one pound of water by one degree Fahrenheit. The rating is important to calculate power requirements. Accessories – Electronic thermostats, energy load levelers (reduce peak electricity demand) and automatic shut off switches fall under this category. Service equipment – helps keep prepared foods hot. Steam tables, flambé carts, gueridons, coffee machines, small wares (pots, pans, whips, scoops) self leveling plate dispensers, dishwashers, compactors, filtering devices fall into this category. Once the equipment selection is completed, and the layout determined, the planner must contact utilities and advise them to ensure timely hook up to main supply lines. Floor space dedicated to kettles must be furnished with splashguards and drainage. There is a wide range of manufacturers of kitchen equipment and the planner must carefully specify before making purchase decisions. Equipment is sold by dealers, distributors, jobbers, manufacturer’s agents, or directly by the manufacturer pending on the size of the order or the size. Dealers quote F O B (Free On Board) prices and do not include installation. Both transportation and installation have to be arranged by the purchaser or may be arranged by the dealer for an additional charge. If cooking or service equipment is purchased abroad, it is important to check specification and standards to ensure that they comply with local rules and regulations
Step By Step Guide To Build A Hotel Step By Step Guide To Build A Hotel 126 Food and Beverage Outlet Design To fully analyze the feasibility of a proposed Food and Beverage Outlets, the “concept” of the Food and Beverage Outlet must be defined. The first step is writing a general concept statement which should include some of the following components: • What will be the theme for the menu? • What will be the level or style of the restaurant? Quick-service, mid-scale, or upscale? • What will be the price structure of the menu? • Will the menu have daily specials? • Are there plans to match the decor of the restaurant to the items on the menu? • Will there be entertainment or music? After the Outlet concept has been determined, the components should be defined in writing. The concept statement is more of a general description than a detailed plan. A description of the type of menu being planned should list the types and number of items for the following categories: breakfast, lunch, sandwiches, appetizers, soups, salads, entrees, side dishes, beverages, and desserts. Describe the planned atmosphere. The atmosphere or ambiance, along with the menu, should fit the type of Outlet (quick service, mid-scale, or upscale) determined by the market study. Customers will evaluate the atmosphere of the Outlet by the way it makes them “feel.” The atmosphere during the day may differ from the evening. Also, the atmosphere may vary by section of the Outlet. Consider the following factors in creating a desired atmosphere: • Formal or informal • Soft lighting or bright • Quiet or loud • Cozy or open • Romantic or social • Singles or family • Leisurely or busy • Comfortable or functional
Step By Step Guide To Build A Hotel Step By Step Guide To Build A Hotel 127 The process of creating the concept for the Outlet should involve the assessment of the information gathered during the market research discussed earlier. The research reflects how the market has performed in the past and speculates about the future. Both are based on the primary and secondary information gathered. Basing the concept of a Outlet on the market study does not always guarantee success, however. The concept may have to be adjusted after the Outlet is open. Two additional concept components must be considered: size of the Outlet and operating criteria. Size of the Outlet may be predetermined by size of the site. A general guideline in estimating the number of seats is 12 square feet, depending on local code, to 18 plus feet per seat, for spacious dining. The remaining space is termed the “back of the house” and is used for food preparation, storage, dish washing, and offices. Finally, the days and hours of operation are listed in the concept statement. Decisions should be based on practices in other Outlets in the market, rather than on personal preferences. Well-planned interior design contributes to the success - and the profits - of any dining establishment. It begins with market research, continues with understanding market trends and concludes with strategic execution. Facility Design The possible design and layout of the facility must also be considered. The first impression received is from the customer service area, including the waiting area, restrooms, coatroom, hostess stand, and cashier’s station. The design of the dining space is also important since it represents approximately 50 to 70 percent of the facility. The dining space not only uses a majority of floor space, it is also the center of attention and consumes the bulk of the money for design and decorating. The concept of the restaurant will help determine the layout of tables and booths. Customers visiting table service restaurants arrive in pairs 40 to 50 percent of the time, 30 percent are alone or in groups of three, only 20 percent visit in groups of four or more. Although most people seem to prefer the comfort of a booth, small tables for two customers can be pushed together for larger groups. To accommodate different groups of customers, place fixed booths around outer walls, allowing flexibility in the inner floor space. Place tables with enough space to assure comfortable seating and enough of a walkway for wait staff to move among tables. The remaining space is for food preparation, storage, and office area. The food preparation area should provide an efficient movement of food from the kitchen to the dining room. The space should be arranged with everything only a few steps
Step By Step Guide To Build A Hotel Step By Step Guide To Build A Hotel 128 away from the Chef, and should also allow two or more Chefs to work side by side if warranted. The space needed for prep and steam tables, oven, grill and stove top, and small refrigerator and freezer, along with the exhaust fans needed for ventilation must be adequate. Larger refrigerators or walk-in coolers are used to store perishable items. A separate area is usually reserved for dish washing and trash. This area should be separate from that of the Chefs and servers. After the cost of the facility, the next largest start-up expense is equipment. Commercial food service dealers can help select the necessary equipment, for the type of restaurant chosen. It is wise to research the available options and take the necessary time to obtain competitive quotes. The potential cost savings of automatic or energy efficient and self-cleaning units should be considered. Important factors to consider when designing a restaurant include color and light, textures and patterns, space and layout, and style or type of restaurant. Food Service Space and Layout First impressions are important. This is particularly true when customers enter a Dining Outlet. So be sure that there is adequate space available in the area where customers wait to be seated. While the customer waiting area does not produce direct income, this space can allow customers to wait in comfortable surroundings. Frequently a bar or cocktail lounge can serve as customer waiting space. Such an arrangement does offer additional income potential. The number of diners that can be accommodated in a given space is always a primary consideration. Whether to use "two-top" or "four-top", round or rectangular, tables, as well as the type and kind of chairs, must be decided for each individual space and type of Outlet. Plan on several table-chair configurations to accommodate different size groups as well as different types of dining, for example, lunch vs. dinner. Project and plan ways of adapting and combining chairs and tables as seating needs change. Otherwise, initial traffic patterns may be altered in ways that inhibit or even prohibit customer movement as well as efficient service. Regardless of meal or seating arrangements, retain easy access to and egress from the kitchen and wait stations.
Step By Step Guide To Build A Hotel Step By Step Guide To Build A Hotel 129 The type of Outlet will help determine distances and spaces between tables, chairs, and diners, but there are some general observations and "rules" that should be remembered while planning a Food and Beverage Outlet: Chairs: Armchairs take up more space than chairs without arms. Avoid chairs with legs that protrude beyond the chair seats; chair legs should be fairly vertical to lessen the chance of tripping over them. Be especially selective with stackable chairs. Chairs should be sturdy, but not so heavy that they cannot be shifted easily. Tables: should be solid and untippable. Although many restaurant tables have pedestal bases (one center support), these must be heavily weighted for stability. Allow a minimum of 24 inches for each seated diner; up to 30 inches is better. Also allow about 16 to 18 inches in front of each diner for the place setting. Too narrow or too shallow tables can cause unnecessary accidents and crowded conditions. Space between tables: Minimum space around each table varies. Allow a minimum of 24 inches behind a seated guest, or 36 to 42 inches between the edge of the table and the wall or other physical obstruction to permit limited access and circulation. A space of 48 inches between the table and the wall is necessary if there is more than minimal movement behind the seated diner. Between diners seated at adjacent tables allow at least 24 inches. Wider aisles should be established for major service personnel movement; allow at least 50 to 54 inches. A minimum of 72 inches is needed if an aisle is used by many diners, such as one approaching a salad or buffet table. Larger spaces will usually be desired in "tablecloth dining" establishments. Chair seat/table top ratio is very important. Chair seats vary from 15 to 18 inches in height and dining tables are from 26 to 30 inches high. Use lower table heights for lower chair seats. Measure when seated in upholstered chairs to allow for spring depression. It is better to have tables a little too low than too high for diner comfort. However, be sure the chair arms and the person's fingers can be accommodated under the table apron and that there is enough room for diners' legs. Handicap access is required. Even the smallest differences in floor level must be ramped for wheelchair access. This includes entrances, the dining area, restrooms, and emergency exits. If a diner is confined to a wheelchair, or uses crutches or a walker, space at and approaching the table must be larger. Space requirements for disabled guests vary but here are a few typical measurements: Wheelchairs are 25 inches wide and 42 inches deep. At a table a wheelchair will
Step By Step Guide To Build A Hotel Step By Step Guide To Build A Hotel 130 extend back about 30 inches (the back of the chair of the average diner is about 18 to 20 inches from the table edge). A complete turnaround requires 63 inches. Type of clientele: The type and age of your diners will also affect spatial arrangements in a food service establishment. Older diners will probably require somewhat wider spaces to navigate between tables as they are frequently not quite as agile as younger individuals and cannot maneuver as easily in narrow spaces. They also find it more difficult to slide into booths or to move heavy chairs. Chair seats should be slightly higher and firmer. Brighter light levels will also be appreciated. Business Customers will appreciate more space at the table and between tables. Since diners tend to move their chairs back as a meal continues, longer than average meals will cause spaces between tables to be reduced, possibly making service difficult. Sound and visual privacy is also a consideration that should not be ignored. If serious and private discussions are frequently held, sound-deadening surfaces or background music ("white sound") should be installed. Some diners wish to be seen; therefore, they prefer the "power seats". The most important power seats are those with backs to the wall so the diner can observe who enters, leaves, etc. Their companions, sitting with backs to the rest of the dining area, are at a disadvantage unless there is a mirrored back wall. Restrooms: Adequate space should be provided for easily accessible restrooms. Restrooms should be well lighted, well ventilated, and scrupulously clean. Handicap safety features are a must. Large mirrors, shelves for purses, and hooks for coats should be available. If a restroom is used by more than one person at a time, privacy partitions with closable doors are needed. When designing a restaurant, the needs of the end user are at the forefront of the design process. What kind of environment do you want the diner to experience? Perhaps it's a soothing atmosphere with gentle water features, an upbeat, sleek setting of a contemporary restaurant or a flavorful ambiance of a desert-landscaped southwest café - the options are as endless as the industry's collective creativity, but each location shares a common concern: acoustics. Depending on the design concept, a certain noise level could be desirable. In reality, you can create a vivacious, active atmosphere using acoustic products that meet your aesthetic needs without putting the end users at risk.
Step By Step Guide To Build A Hotel Step By Step Guide To Build A Hotel 131 Sample Restaurant Layouts:
Step By Step Guide To Build A Hotel Step By Step Guide To Build A Hotel 132
Step By Step Guide To Build A Hotel Step By Step Guide To Build A Hotel 133 Sample Under Bar Counter:
Step By Step Guide To Build A Hotel Step By Step Guide To Build A Hotel 134 Color and Light Of all the senses, sight is the most important, even in a restaurant, where a major goal is for the customer to taste and smell the food served. Eighty percent or more of all impressions are acquired through one's eyes. We are greatly affected by the visual appearance of ourselves and others, of our surroundings, and of our food. The old food service saying that "people eat with their eyes" continues to be true. The appearance of food on a plate can be significantly altered by light and color. So can the appearance of the restaurant. Indeed, the light and color in a restaurant can even make one's dinner companion look different. Consequently, it is very important to create a restaurant atmosphere that enhances the color and appearance of both the food and the diners. Types of light sources. A light source that is color- balanced is generally preferred. However, there are certain settings where the color balance can vary somewhat to add interest or warmth to a restaurant's interior space. For a warm effect, use warm white fluorescent or incandescent light sources, and introduce pinks, reds, peaches, and corals in the tablecloths, wall coverings, and other decorations to provide direct and reflected light that has an abundance of red/orange rays, the color of skin tone. Customer and service personnel appearance will be improved. There are many foods that fall in the red/orange range meats, many fruits, non-green vegetables- and their color will also be enhanced. The more common cool white fluorescent light sources, which contain an abundance of green and blue light rays, create a cool effect. While the light from cool white fluorescents does not enhance skin tones or foods in the red/ orange range, it does brighten the color of green vegetables, salads, and blue and green furnishings. Interiors illuminated with cool white fluorescent lighting will appear much colder to customers and employees than an interior lighted with warm white fluorescent or incandescent light sources.
Step By Step Guide To Build A Hotel Step By Step Guide To Build A Hotel 135 Textures and Patterns for Food Service Outlet Interiors: Surface textures (rough and/or smooth) and patterns (printed surface designs) are often after thoughts when designing a restaurant or other food service facility. However, they can serve the owner/manager and the customer well or poorly. Textures and patterns help create a mood. If all surfaces are hard and smooth, regardless of the colors used, the effect will often be cold and uninviting, especially if the area is brightly lit. A restaurant must not only be clean-it must look clean. Textures and patterns can significantly affect visual cleanliness--the impression of cleanliness that your customers see. Patterns: A patterned surface can camouflage objects upon it. Thus richly patterned china can detract from the image of the food. Tablecloths and wall and floor coverings, on the other hand, may benefit from a patterned surface. Patterned floor coverings, especially, will hide accidents, stains and spills, but should not replace proper maintenance. For safety, avoid patterned hard and soft floor coverings that appear three-dimensional or when the pattern may conceal steps and other surface irregularities. Texture of floors: A rough or heavily textured surface such as carpet, regardless of its pattern, will be harder to clean than a smooth surface such as quarry tile, vinyl, wood, or smooth concrete, but it will not show soil as much. A rough surface will also appear darker than a smooth one, because of the shades and shadows of the texture. A smooth-surfaced floor may become slick and cause accidents, especially if water or grease is allowed to remain on it. Some non-ceramic tiles, such as rubber or synthetic plastic, may be adversely affected by grease tracked in from the kitchen, so, when selecting hard surface floor coverings, be particularly careful to select materials that grease and oils will not deteriorate. Carpeting should not have thick padding under it in a restaurant setting. Not only will a thick pad absorb spilled liquids, but walking and moving chairs will be more difficult, for both the diners and the service personnel. Effects of texture on sound: When considering texture, consider also the inherent sound-deadening and reflective qualities of surfaces. Hard, smooth surfaces reflect sounds; rough and soft ones absorb them. A softer surface will reduce the noise and breakage of dropped dishes and glassware but will make it harder to cleanup the breakage. Perhaps your restaurant is too noisy (or too quiet). Changing some of the surface textures can alter sound levels.
Step By Step Guide To Build A Hotel Step By Step Guide To Build A Hotel 136 Laundry Design Guidelines The design of a Hotel Laundry is governed by the size of the space available. Load factors should be kept in mind to calculate the number of washers, dryers and other equipment required to operate in a laundry. This again depends on the number of rooms in a hotel and average occupancy percentage and the type of Hotel. The position and availability of the services, such as drainage, power, water supply, light or windows, doorways, and outside walls for the provision of ventilation both into the room and out for the tumble dryer vents should be kept in mind while planning Laundry. Once the space has been assessed for the above and the number and type of machines required to complete the task with some spare capacity allowed for breakdowns we can then start putting pencil to paper. The flow of work is the important first principle in Laundry-Room-Design. Where the dirty laundry enters the room is where the sorting area should be. It should be placed as close as possible to the washing machines and the entrance. Avoid cross contamination with clean laundry for infection control. Ensure that the journey from the sorting area into the washing machines is as short a journey as possible and away from clean laundry. Next task is to move clean wet laundry out of the washing machines and into the dryers. There are two schools of thought here; a tumble dryer placed between each washing machine is one method. Row of washing machines then a row of tumble dryers opposite if possible or close by to reduce the possibility of cross contamination with the dirty laundry coming into the room. The larger the wash load in one machine the greater the need for mechanical handling, carts, baskets, or overhead rails.
Step By Step Guide To Build A Hotel Step By Step Guide To Build A Hotel 137 Finishing, Folding & Storage Then to the finishing area where Ironing takes place, followed by folding and storage, preferably in another room or airing cupboard. Some shelving and storage situated in the laundry room is sometimes a good idea. Important Points to Keep in Mind while designing Laundry. Water supply: will you need a separate tank at the top of the building to supply a dedicated supply to the laundry room with no cross contamination of the mains supply? Electricity and power: in general, is there enough available close to the planned laundry room, what is the total required and is there an alternative power supply? For large laundry systems why not think about high pressure steam generation, using various boilers. This steam can be used for direct injection into the washing machines to heat the water during the wash, heat the tumble dryers, and heat the callender Machine or roller iron bed. This would mean that only a reasonable amount of three phase power to turn the motors would be required for all the machines. Local water byelaws may insist that the laundry is supplied via a separate water tank storage system, with automatic pumps to ensure the pressure is adequate to clear the soap hoppers of a number of machines filling at the same time. This system also helps isolate the mains water supply from the soap and dirty water within the machine with no possibility of cross contamination. . .
Step By Step Guide To Build A Hotel Step By Step Guide To Build A Hotel 138 Graphics and Signage for Hotels