Name: FERMILAN, Marvin Andrade

Instructor: Ar. Marcelino L. Cabacaba, uap

Program: BS-Architecture 3

ARD 314 – Architectural Design 5 – Space Planning 2

Project No. 1

Project Title: Three (3) Storey Hotel

A hotel is an establishment

that provides paid lodging on a

short-term basis. Facilities provided

inside a hotel room may range from

a modest-quality mattress in a small

room to large suites with bigger,

higher-quality beds, a dresser, a

refrigerator and other kitchen facilities, upholstered chairs, a flat screen television,

and en-suite bathrooms. Small, lower-priced hotels may offer only the most basic guest

services and facilities. Larger, higher-priced hotels may provide additional guest

facilities such as a swimming pool, business Centre (with computers, printers, and other

office equipment), childcare, conference and event facilities, tennis or basketball courts,

gymnasium, restaurants, day spa, and social function services. Hotel rooms are

usually numbered (or named in some smaller hotels and B&Bs) to allow guests to

identify their room. Some boutique, high-end hotels have custom decorated rooms.

Some hotels offer meals as part of a room and board arrangement. In the United

Kingdom, a hotel is required by law to serve food and drinks to all guests within certain

stated hours. In Japan, capsule hotels provide a tiny room suitable only for sleeping and

shared bathroom facilities.

The precursor to the modern

hotel was the inn of medieval Europe.

For a period of about 200 years from

the mid-17th century, coaching inns

served as a place for lodging for coach

travelers. Inns began to cater to richer clients in the mid-18th century. One of the first

hotels in a modern sense was opened in Exeter in 1768. Hotels proliferated

throughout Western Europe and North America in the early 19th century, and luxury

hotels began to spring up in the later part of the 19th century.

Hotel operations vary in size, function,

complexity, and cost. Most hotels and major

hospitality companies have set industry standards

to classify hotel types. An upscale full-service

hotel facility offers luxury amenities, full-service

accommodations, an on-site restaurant, and the highest level of personalized service,

such as a concierge, room service, and clothes pressing staff. Full-service hotels often

contain upscale full-service facilities with many full-service accommodations, an on-site

full-service restaurant, and a variety of on-site amenities. Boutique hotels are smaller

independent, non-branded hotels that often contain upscale facilities. Small to medium-

sized hotel establishments offer a limited amount of on-site amenities. Economy hotels

are small to medium-sized hotel establishments that offer basic accommodations with

little to no services. Extended stay hotels are small to medium-sized hotels that offer

longer-term full-service accommodations compared to a traditional hotel.

Hotel Facility Design and Architectural Construction

People involved in designing and constructing a hotel are:

1. Owner-i.e. Investor

 Objective- to earn profit

 Owner sees the hotel as a real estate investment and opportunity

2. Consultant (Facility Planner)

 Expect a hotel to meet the strategic goals for the management as

well as revenue earner for the investor

3. Architect along with the team of Engineers

 Work together for the development and design of the project

 Design must be such that:

 It suits the investment available

  Easy to maintain

 Must have sufficient circulation area i.e. vacant space around the

building

 It provides proper flow of work. Ex.-Machines placed in kitchen

according to the process of production.

A project may be initiated in 2 ways:

1) A site exists in a particular location and the study is conducted to explore the

feasibility for development as a hotel

2) It is considered that a particular town/ area offers opportunities and it is studied in

order to confirm the project.

For the above 2 points a FEASIBILITY REPORT must be prepared. It should include

the 4 P’s-Physical facilities, Place, Price and Promotion.

The FEASIBILITY REPORT must cover:

i. L.A.E.- Local Area Evaluation

 Analysis of economic vitality of the city or region.

 Describe the suitability of a project site for the hotel Ex. Agra for the

Taj Mahal.

ii. L.M.A. – Local Market Analysis

 Assess the present demand and future growth of several market

segment.
  Identify the existing properties and their probable growth

Ex- Ginger Hotels- Economic hotels in industrial areas, Reliance acquirement of

majority land area in Alibaug for future projects.

Proposed Facilities (PF)

It proposes a balance of guest rooms and revenue generating public facilities.

Ex- Room revenue generation is generally higher than restaurant so it helps in planning

facilities in order to sell a complete room package.

Guest rooms block area – 65-75 % of the hotel

Public facility

(Lobby, dining room, swimming pool etc.) – 10-20%

 Support facilities

(Kitchen stewarding, laundry etc.) – 10-15%

 Hotel Administration – 01-02 %

Financial Analysis

Estimate income and expenses for a hotel over 5 year’s period to show its potential cost

flow after fixed charges.

This analysis makes sure that the profit graph progresses.

Development process starts with:

 Pre design phase-

  Establish project objective

 Assemble development team-Facility Planner, Architect, Engineer etc.

 Commission feasibility study

 Establish project budget and schedule.

 Investigate potential financing and negotiate joint ventures- an action by the

owner or investor

 Conduct Market Study and prepare financial analysis

 Recommend architect, establish design and operating criteria-These 2

actions are taken by f. planner / consultant.

 Analyze site: Selected site with surroundings of that area which are beneficial.

Ex. Non desired room views like slum area facing rooms of the building should be

provided with special facilities.

 Prepare initial conceptual design

Site layout with blocks assigned to special purpose i.e. Conceptual Planning

 Review program and budget

Time schedule is set and judged whether appropriate or not- It’s an action by the

Architect

Space Allocation Program

Space allocation of various facilities in a hotel is a task that involves lot of study and

research.

Impetus is always given on higher revenue generating areas like rooms then the

support areas.

 Rooms Division

 Public Facilities

 Support Facilities and Services

 Hotel Administration

 ROOMS DIVISION

The total sq. ft. area for the guest room block varies between 65-75% of the total floor

area of the hotel .The net guest room area included living space, bath room and water

closet as follows:

 Budget category hotel: 200-275 sq. ft.

 Standard hotel: 275-325 sq. ft.

 First Class hotel: 325-375 sq. ft.

 Luxury hotel: 375-450 sq. ft.

To determine the total area of the guest room block including corridor, elevators,

stairways, storage generally add 50% of the net guest room area.
The minimum finish width of the corridor on guestroom floor is usually 6 ft. which may

be reduced to 5 Ft. if guest room doors are opening inside.

PUBLIC FACILITIES

(Restaurants, Spa, Lobby, Washrooms, Banquets, Conference Halls, Lounge etc.)

The amount of space allocated to the various public facilities will fluctuate.

It varies between 10 to 20% of the total floor area of the entire hotel

I. Lobby

It varies between 2 to 6 % of the total floor area of the hotel.

II. Main lobby (for the circulation and movement of guest) is 7 to 10sq. ft.

/guestroom.

 Seating area- 0.7 to 1 sq. ft. / guestroom

 Front Desk- 3 to 4 sq. ft. / guestroom

 Left Luggage Room- 0.5 to 1 sq. ft. / guestroom

 Public washrooms – 0.5 to 1 sq. ft. / guestroom for gents and

ladies.

III. Retail Shop

A gift/ sundry shop is included with 1 to 1.5 sq. ft/guestroom. The size of the outlet can

range from 100 to 1200 sq ft depending on whether they are desk operations or regular

shop.

(Desk Operations-table space to carry out tasks like airline ticketing , car rentals, tourist

guides etc.)The scope is dependent on market requirement.

IV. Dining Room and lawn.

Varies between 4 to 6% of the total floor area of the hotel

 Coffee shop- 15 to 18 sq. ft./ seat

 Specialty Restaurant-18 to 20 sq. ft./ seat

 Formal dining- 20 to 22 sq. ft./ seat

 Cocktail lawn- 15 to 18 sq. ft./ seat

V. Function space

 can range from none to substantial depending on market requirement.

 When meeting space included it varies between 1 to 2 meeting seat/ guestroom,

 Function space could be of various nature

 Ball room- 10 to 12 sq. ft./ seat

 Conference / Meeting room- 10 to 12 sq. ft./ seat

 Board room- 12 to 16 sq. ft./ seat

 Public washroom- 0.4 to 0.6 sq. ft./ seat

 Pre function area – 25 to 40 % of the meeting room area

VI. Recreational Facility

 Can range from none to extensive depending on market requirement

 Swimming pool- 10 -20 sq ft./ guest room.

 Locker/Shower/Toilet Area- 02 sq ft./ guest room

  Health Club- 02 sq ft./ guest room

 Greenery required- 1500 sq. ft. lump sum

 Circulation Area- It varies from 15 to 20 % of the total public area (excluding

meeting room area as it is already considered under pre function area)

SUPPORT FACILITIES & SERVICES

These are required to run the public facilities.

Ex Swimming Pool - Filtration Plant and Pump house is support facility.

Restaurant - Kitchen is support.

The amount of space allocated here varies between 10 to 15 % of the total floor area of

the hotel which depends upon the public facilities provided by the hotel.

i. Food Preparation

 Coffee shop kitchen: 10 to 25% of the coffee shop area

 Main dining room kitchen (Any specialty restaurant): 30 to 45% of the

specialty restaurant area.

 Banquet kitchen (formal dining): 20 to 30% of the meeting room area.

 Room Service: 01 sq ft/ guestroom

 F&B Storage area (dry fruits, liquor etc.): 35 to 40 % of kitchen space.

ii. Receiving
  Receiving office-0 .3 to 0.5 sq ft/guestroom

 Receiving platform- 100 to 250 sq ft

iii. Hotel Employee facilities

 Locker/ restrooms- 06 to 10 sq. ft/ guestroom

 Cafeteria- 04 sq ft/ employee

 Lounge- 01 sq ft/ guestroom

iv. Housekeeping

 Laundry- 07 sq ft./ guest room

 Linen storage (not on the guest floor) – 03 sq ft./ guest room

 Guest Laundry (receive and dispatch area) – 0.8 to 1.5 sq ft./ guest room

 Uniform Issuing- 01 sq ft./ guest room

v. Other storage areas, Maintenance and MISCELLANEOUS

 Hotel general storage- 03 to 07 sq ft./ guest room

 Meeting room storage- 01 to 1.5 sq ft./ seat OR 10 to 20% of meeting room

area
  Miscellaneous storage (Garbage, empty bottles, cans etc.)- 01 to 1.8 sq ft./

guest room

 Telephone switch board and equipment- 1.3 to 02 sq ft./ guest room

 Computer room (Main server along with battery backup)- 01 to 1.5 sq ft./

guest room

 Mechanical, Electrical and Air handling rooms and systems- 13 to 18 sq ft./

guest room.

 Maintenance workshop- 05 sq ft./ guest room

 Security- 0.3 to 0.6 sq ft./ guest room

 Circulation- 10% of the total area for support facilities and services

HOTEL ADMINISTRATION

 Can range between 01 to 02 % of the total floor area of the hotel.

 It includes the Executive Offices as well as Sales, Accounting Personnel and any

other admin support offices.

 A total of 10 sq ft./ guest room is allocated for this category.

The Space Allocation Program

Among the many tasks of the development team is to establish a space allocation

program. The allocation of space among the principal functions in a hotel varies from
property to property, the most obvious difference among properties is the ratio of guest

room space to public area space and support area space. This varies from 90% in

budget hotels and many motels to 50-65% in large commercial hotels.

Architectural Considerations-will include the Site Design and the Design Phase

 Site Design – The Architect is responsible for site planning, analysis of site, its

constraints and opportunities. Before firming up design, the Architect must

consider-

 Visibility and Accessibility – Consider road access and surrounding street

patterns.

 Surface Conditions – Analyze terrain, vegetation, existing buildings and roads

and environmental constraints.

 Sub Surface Condition – Confirm location and underground utilities, height of the

water table, bearing capacity of the soil, existence of environmental hazards etc.

 Regulatory restriction – Height restrictions, parking requirements, highway

restrictions etc.

 Site Character – Describe qualities of the site such as surrounding uses and

views.

 Orientation - for Sunlight

 Adaptability -Potential for future development

Design Phase
Commences with the preparation of schematic design (set of alternate plans) and

establish design directions considering the space allocation program. Provide design

teams with approvals. Establish design schedule. Freeze structural drawings and

specifications of finishes etc.

While working on design, it is important to consider:

A. Site Benefit – Potential sites needs to be considered in relation to the main

tourist and service attraction. View influences the plan from compensatory

attraction (garden view, recreational focuses) should be provided for

disadvantaged rooms. The orientation of sun, shade and prevailing winds will

affect building design.

B. Traffic Analysis – An analysis of traffic flows is necessary to identify-

 Counter flow of traffic.

 Restrictions on new entries to the highway and,

 Condition relating to signage on highway

C. Density and Height – The density and massing of building is dictated by

location, land costs and local regulation.

D. Circulations - The movement of guests, nonresident visitors, staff and suppliers

in a hotel tend to flow distinct circulatory patterns. Where practical guest, supply

and staff circulation be kept separate.

 E. Guest Room Plans – Guest room may be arranged in rows od one on both

sides, of the corridor forming a slab plan or stacked around the circulation core of

a tower structure, which are explained as under-

F. Slab Plan – Can be double loaded slab or a single loaded slab. In a double

loaded slab, the rooms are laid out on both the sides of the corridor where as in

single loaded slab the rooms are only on one side of the corridor. Double loaded

corridors are most efficient as far as space utilization is concerned and work out

to be more cost effective and economical.

G. Atrium designs– These are internal corridors overlooking the central space

which may be open or sub divided by mezzanine extensions to increase

utilization. Elevators extending through the atrium are invariably transparent. The

guest rooms are arranged in a single loaded corridor.

H. Tower Structure – The rooms are spread over around a central core which

enables the guest rooms to be cantilevered, propped or suspended around the

sides. The proportion of space taken up in circulation including corridors on each

floor is high and tower structures are generally used for high rise buildings where

the advantage of view justifies the higher costs.

Hotel Design Planning Considerations:

The design of a Hotel is one of the major considerations in planning of efficient Hotel.

While designing the Hotel following factors should be kept in mind:

 Attractive appearance
  Efficient plan

 Location

 Suitable material

 Workmanship

 Sound financing

 Competent Management

Developing an efficient design is a complex sequential process requiring intense

interaction of many professionals to successfully planned, designed and operate all

facilities. The result of participation will surface following decisions:

 Manage all services

 Prepare a program defining requirements for all services and operations

 Apply principles of design and layout to service facilities

 Select most appropriate equipment for all services provided by the Hotel

These design programs will fall into two basic categories i.e.

 Guiding program - Guiding program will be written prior to undertaking design

process. The program inputs will be gathered all appropriate sources.

 Confirming program - This program will be written after the facility design process

is well under way which contains both basic criteria and describe design

philosophy, constrain and capability to develop. This program is used to provide

with all available information to the designer. A working copy of the program is to

be continuously updated during design process.

 
The following design consideration is to be kept in mind:

a) Attractive appearance - All over appearance of a Hotel is one of the very

important considerations for a Hotel. It should be attractive and should

reflect the architecture of that area and should also have character of the

services being provided in that Hotel.

b) Efficient plan - The plan of the Hotel should be such that it should be

functional and also appeal to the eye. All the services should be so

designed that it meets various principles of layout and design.

c) Location - The design of the Hotel will be guided by the geographical

location of the Hotel e.g. if a Hotel is situated near the airport or railway

station, the reception of the Hotel will be designed in such a way that it

could handle large number of guests at one time because there is a

possibility of guest checking in large groups and around the clock.

Similarly, Hotel situated at hill stations, beaches and the Hotels located in

heart of the cities and metros will be designed differently.

d) Suitable material - The Hotel should be designed in such a way that it

should be able to use the material locally available, which will be cost

effective and efficient.

e) Workmanship - While designing a Hotel one should consider the fact that

what kind of workmanship is available and designer should take

advantage of local expertise. This will not only make the hotel efficient but

also will be economical.

 f) Sound financing - One of the very important factors is finance in designing

the Hotel. The availability of ready funds and management of finance is a

crucial factor and it should be considered very carefully in Hotel Design.

g) Competent Management - The design of a Hotel will depend upon the

quality of management available to operate the establishment. If we have

the quality management and manpower only then Hotel should be

designed for sophisticated equipment and high-tech gadgets.

These are some of the consideration, which affect the design of hotel.

 Suggestive details

 Market survey

 Feasibility report

 Attractive/unique façade

 Ethmiaty

 Distinctive appearance

 Hotel characteristics

 Market segment

 Star classification

 Number of rooms

 Number of floors

 Restaurants

 Location

 Distance from neighborhoods

  Site

 Size of plot

 Approach roads

 Neighbors

 Stops

 Good Building Materials

 Strength durability

 Efficient layout

 Good workmanship

 Competent Management

 Sound financing

 Pollution Contribution

 Safety

 Security

 Climate

PARTS OF AN HOTEL
 Driveway  Disabled person’s suites

 Main gate  Reception

 Service gate  Cyber space (Internet café)

 Entrance  Stairs

 Lobby  Public toilets

  Laundry/Chute area  Security area

 Kitchen area  Emergency exit

 Banquet/Function room  Perimeter fence

 Multi-purpose hall  Single bed suites

 Restaurant  Two bed suites

 Utility/Cart storage area  Three bed suites

Driveway

A porte-cochère (/ˌpɔːrt koʊˈʃɛr/; French: [pɔʁt.kɔ.ʃɛʁ], late 17th century, literally

'coach gateway'; plural: porte-cochères, portes-cochères.) is a doorway to a building or

courtyard, "often very grand," through which vehicles can enter from the street or a

covered porch-like structure at a main or secondary entrance to a building through

which originally a horse and carriage and today a motor vehicle can pass to provide

arriving and departing occupants protection from the elements.

Portes-cochères are still found on such structures as major public buildings and

hotels, providing covered access for visitors and guests arriving by motorized transport.

Portes-cochères, which are for vehicle passage, are often confused with porticos,

columned porches or entries for human traffic.

The standard driveway width for residential homes ranges from 9 feet to 24 feet.

The width of your driveway will vary based on whether you want a single car drive or
double car drive. Additionally, the width may change to accommodate parking or a turn-

around, these added features will change the cost of your driveway.

Type Size
Single Car Driveway 9-12 feet wide
Double Car Driveway 20-24 feet wide
Parking Stall 10 feet by 20 feet
Single Car Turn-around 10 feet by 20 feet
Double Car Turn-around 20 feet by 20 feet

The total length of a driveway is completely based on your property's needs. For

example, your home may only be twenty feet off the street, or it may be a quarter of a

mile away. However, length does come into play when considering adding parking or a

turn around to your driveway. At a minimum, parking stalls require 10 feet of width and

20 feet of length. A turn-around should provide just enough space for a car to back into

and pull out of in drive. The typical dimensions for a turn-around are 10 feet by 20 feet.

However, sometimes the full 20 feet of back-up space is not required and can be

reduced. But then the turn-around cannot double as a parking space.

Main gate

A gate or gateway is a point of entry to a space which is enclosed by walls.

Gates may prevent or control the entry or exit of individuals, or they may be merely

decorative. Other terms for gate include yett and port. The word is derived from old

Norse "gat", meaning road or path, and originally referred to the gap in the wall or fence,

rather than the barrier which closed it. The moving part or parts of a gateway may be

considered "doors", as they are fixed at one side whilst opening and closing like one.
 A gate may have a latch that can be raised and lowered to both open a gate or

prevent it from swinging. Locks are also used on gates to increase the security. Larger

gates can be used for a whole building, such as a castle or fortified town. Actual doors

can also be considered gates when they are used to block entry as prevalent within a

gatehouse. Today, many gate doors are opened by an automated gate operator.

Front or back gates are usually for pedestrian access, which means they're made

for people to use to enter and exit. They usually aren't meant for cars or any other large

vehicle. They're usually called garden gates online. Since only people are going to be

walking through, they are usually 3 to 4 feet wide.

Their height and material often correlate with the fence they happen to be

connected to. Manufactured gate heights are usually 4 to 5 feet, but can also be made

higher or lower depending on the fence they're attached to.

Entrance

The entrance hall of a large house,

hotel, or other large building, is the area just

inside the main door. The entrance to your

hotel is a mission statement it is a visual layout

of your goals as a service. Since it is the first

thing any unsuspecting arrival will see, you

need to make sure it looks the occasion and represents exactly what the hotel stands
for. The entrance needs to be inviting, it needs to communicate comfort and it has to stir

positive emotions. Most of all, it must grab the attention of a potential customer.

Lobby

A lobby is a room in a building

Used for entry from the outside.

Sometimes referred to as a foyer,

reception area or an entrance hall, it

often is a large room or complex of

rooms (in a theatre, opera house, concert hall, showroom, cinema, etc.) adjacent to the

auditorium. It is a repose area for spectators and place of venues, especially used

before performance and during intermissions but also as a place of celebrations or

festivities after performance.

Since the mid-1980s, there has been a growing trend to think of lobbies as more

than just ways to get from the door to the elevator but instead as social spaces and

places of commerce. Some research has even been done to develop scales to measure

lobby atmosphere to improve hotel lobby design. Many office buildings, hotels and

skyscrapers go to great lengths to decorate their lobbies to create the right impression

and convey an image.

a room providing a space out of which one or more other rooms or corridors lead,

typically one near the entrance of a public building.

Reception

The place in public and company

buildings where a receptionist presides,

typically located in the front entrance of a

building just inside the door. At a reception

desk you may ask how to gain access to

different parts of the building. In Hotel, this is the place where customers first arrive in

the hotel, where they can check in at the front desk. Employees working in the front

desk will also help customers with problems and complaints. The front office in the hotel

industry, also called the reception area, which the receptionist is the one who get in

touch with the customers, most importantly, confirm their reservation and answering

their questions. The receptionist in the front office will pick up phone calls from

customers too, welcome customers and also help customers checking out at last.

The employees who work in the lobby of the hotel are also part of the front office as

they get in touch with customers directly. They will show customers the way and carry

the luggage for them. There are different parts in the front office of a hotel, which

included reception, providing services when customers asked, mailing information,

concierge and employees who manage with money.

Cyber space

An Internet café (also known as a

cybercafé) is a café (or a convenience

store or a fully dedicated internet-access

business) that provides Internet access to

the public. The fee for using a computer is

generally charged as a time-based rate.

an internet cafe (the most common term

used, but can also be referred to as a cyber cafe) is a place of business that provides

internet access along with food and drink. It is not the same thing as a coffee shop with

Wi-Fi as it provides computers and secure internet access.

Stairs

A stairway, staircase, stairwell, flight

of stairs, or simply stairs, is a construction

designed to bridge a large vertical distance

by dividing it into smaller vertical distances,

called steps. Stairs may be straight, round,

or may consist of two or more straight pieces

connected at angles.

Special types of stairs include escalators and ladders. Some alternatives to stairs

are elevators (also called lifts), stairlifts and inclined moving walkways.

A stair, or a stairstep, is one step in a flight of stairs. [ In buildings, stairs are a

term applied to a complete flight of steps between two floors. A stair flight is a run of
stairs or steps between landings. A staircase or stairway is one or more flights of stairs

leading from one floor to another, and includes landings, newel posts, handrails,

balustrades and additional parts. A stairwell is a compartment extending vertically

through a building in which stairs are placed. A stair hall is the stairs, landings, hallways,

or other portions of the public hall through which it is necessary to pass when going

from the entrance floor to the other floors of a building. Box stairs are stairs built

between walls, usually with no support except the wall strings.

Stairs may be in a straight run, leading from one floor to another without a turn or

change in direction. Stairs may change direction, commonly by two straight flights

connected at a 90-degree angle landing. Stairs may also return onto themselves with

180-degree angle landings at each end of straight flights forming a vertical stairway

commonly used in multistorey and Highrise buildings. Many variations of geometrical

stairs may be formed of circular, elliptical and irregular constructions.

Stairs may be a required component of egress from structures and buildings.

Stairs are also provided for convenience to access floors, roofs, levels and walking

surfaces not accessible by other means. Stairs may also be a fanciful physical construct

such as the stairs that go nowhere located at the Winchester Mystery House. Stairs are

also a subject used in art to represent real or imaginary places built around impossible

objects using geometric distortion, as in the work of artist M. C. Escher.

Perimeter fence
 Demarcation of a perimeter, when

the protection of assets, personnel or

buildings is required, is normally affected

by the building of a perimeter fence system.

The level of protection offered varies

according to the threat level to the perimeter.

A perimeter fence is most commonly used for security purposes, to essentially

create a barrier – protecting residences and businesses from intruder access, whilst

also acting as a deterrent to crime. In addition to keeping intruders out, perimeter

fencing also increases the properties market value. Say you are a property owner and

you decide to place your property on the market – a perimeter fence will allow potential

buyers to determine the land that is included in the purchase.

A perimeter fence doesn’t only keep the bad things out, it also keeps any

household members and pet’s safety within its boundaries. You can rest assured,

knowing that your family, friends and pets are safe on your property – providing peace

of mind.

Having a fence installed around your property or business also increases privacy,

allowing you to go about your daily activities without any prying eyes – another great

reason why a fence increases property market value.

A perimeter fence will define your properties boundaries and prevent any

unauthorised access, providing you with a safe environment for either your home or

business. Having a high-quality perimeter fence will ensure that your family members,
staff or visitors feel safe on your property, by providing a physical barrier from the

outside hustle and bustle.

Public toilets

A public toilet is a room or small

building with toilets (or urinals) and sinks

that does not belong to a particular

household. Rather, the toilet is available

for use by the general public, customers,

travellers, employees of a business,

school pupils, prisoners etc. Public toilets are commonly separated into male and

female facilities, although some are unisex, especially for small or single-occupancy

public toilets. Increasingly, public toilets are accessible to people with disabilities. Public

toilets are known by many other names depending on the country. Examples are:

restroom, bathroom, men's room, women's room in the US, washroom in Canada, and

toilets, lavatories, water closet (W.C.), ladies and gents in Europe. In some parts of the

world, they are referred to as the loo.

Small public restrooms require one standard

60 inch (1525mm) wide toilet compartment. Minimum

60-inch (1525mm) diameter or T-Shaped turning

spaces are also required, as well as an accessible

lavatory, restroom accessories, and access aisles.

Entry doors should swing into vestibules, not directly into corridors, access aisles, or

clear floor spaces required at lavatories and other restroom accessories.

Individual Toilet Rooms (also known as unisex or family toilet rooms) provide

privacy for all persons who need the help of an assistant or caregiver

(for example a child who needs the help of a parent), especially when they are of the

opposite gender. Individual toilet rooms may be useful additions to multi-compartment

restrooms in many large public buildings. Although it can be challenging, the size of an

individual toilet room is determined by locating the clear floor spaces required at each

feature or fixture, the wheelchair turning space, and manoeuvring clearances at doors.

Baby changing stations are often conveniently located in these restrooms. Out-swinging

entry doors may be used only if they swing into another room, such as a patient’s room

or a private office, vestibule or alcove, but never directly into a corridor. No fixture can

obstruct the 56 inches by 60 inch (1420 by 1525mm) minimum clear floor space at

toilets.

Laundry

Laundry refers to the washing of clothing and other textiles. Laundry processes

are often done in a room reserved for that purpose; in an individual home this is referred

to as a laundry room, Laundry in Australian English or utility room. An apartment

building or student hall of residence may have a shared laundry facility such as a

tvättstuga. A stand-alone business is referred to as a self-service laundry (launderette in

British English or laundromat in North American and Australasia). The material that is

being washed, or has been laundered, is also generally referred to as laundry.

Laundry has been part of history since humans

began to wear clothes, so the methods by which

different cultures have dealt with this universal

human need are of interest to several branches of

scholarship. Laundry work has traditionally been

highly gendered, with the responsibility in most

cultures falling to women (known as laundresses or

washerwomen). The Industrial Revolution gradually led to mechanized solutions to

laundry work, notably the washing machine and later the tumble dryer. Now, companies

like Lightning Clean have revolutionized the industry by combining the washer and

dryer. Laundry, like cooking and child care, is done both at home and by commercial

establishments outside the home.

Sizing the Equipment:

 Typically, a 120-key select service hotel requires two to three hard mount

washer extractors and two to three dryers. The ideal number varies according

to the number of linens per guestroom and the actual size of the washer/dryer

units.

 Commercial washer and dryer sizes depend on dry-weight. For example, a

50-pound washer has a maximum dry weight capacity of 50 lbs.

 Typically, hotel grade hard mount washers range from 65 to 85 lbs. in size

and can process one to two loads per hour.

  To avoid having wet linens waiting for the dry cycle, dryers should be one size

larger than the washer-extractor. For example, a 65- pound washer-extractor

typically pairs with a 75-pound dryer.

Sizing the Room:

 Designers size the laundry room based on a 1.7 to 2.2 sq. ft. of laundry space

per 1-pound of linen per hour. For a typical select service 120-key hotel, this

equates to a laundry room of 500-700 sq. ft. If linens will be ironed, this area

should be increased by approximately 50%.

 Importantly, most hotel laundry equipment requires 24” of rear clearance for

servicing, and washers should be spaced a minimum of 6” to 12” apart.

Selecting the Right Equipment:

 Typically, we select the Unimac brand as they have a longstanding reputation

in the industry and with our clients.

Washers:

 Low/Mid G-force Hard mount – This economy model is the least efficient

solution for long-term use. You find low upfront cost but higher cost of

operation.

 Low/Mid G-force Soft mount – Soft mount washers do not require a ground

floor slab because 90% of the vibration is absorbed by the built-in system of

springs and shock absorbers. Soft mount units cost approximately 25% more

than hard mount versions.

  High G-force Hard mount – This is the best option for commercial hotel

applications as they provide the fastest processing with low overall operating

costs. We most often select this system for our hotels.

Dryers:

 Large capacity tumble dryers with auto-dry programming are most desirable.

 Operators prefer units with anti-wrinkling functions that automatically turn the

cylinder back on if a load has been left drying for too long.

 Self-cleaning lint filters are preferred.

 As a safety measure, Unimac offers a high-temperature auto response

system. When it detects a laundry fire, water automatically sprays on the

linens in the unit.

Kitchen

A kitchen is a room or part of a room

used for cooking and food preparation in a

dwelling or in a commercial establishment.

A modern middle-class residential kitchen is

typically equipped with a stove, a sink with hot

and cold running water, a refrigerator, and

worktops and kitchen cabinets arranged according to a modular design. Many

households have a microwave oven, a dishwasher, and other electric appliances. The

main functions of a kitchen are to store, prepare and cook food (and to complete related

tasks such as dishwashing). The room or area may also be used for dining (or small
meals such as breakfast), entertaining and laundry. The design and construction of

kitchens is a huge market all over the world.

Commercial kitchens are found in restaurants, cafeterias, hotels, hospitals,

educational and workplace facilities, army barracks, and similar establishments. These

kitchens are generally larger and equipped with bigger and more heavy-duty equipment

than a residential kitchen. For example, a large restaurant may have a huge walk-in

refrigerator and a large commercial dishwasher machine. In some instances,

commercial kitchen equipment such as commercial sinks are used in household

settings as it offers ease of use for food preparation and high durability.

Calculate your kitchen size

 Firstly, you'll need to address the question of kitchen size. How big should the

kitchen be in order to satisfy all guests in your hotel at any given time? Simple,

your kitchen size should correspond to the number of seats and tables in the

dining area.

 Generally speaking, you'll need to ensure at least five square feet of kitchen

space for every seat in the dining area, meaning that a hotel restaurant boasting

a hundred seats should also have a kitchen of 500 square feet. The details may

vary according to your specific needs.

Design for easy maneuverability

  Your chefs and staff need to work in a safe and ergonomic environment,

meaning that the design needs to aim for efficiency above all else in order to

minimize movement, resource and time wastage, and prevent mishaps and

injuries.

 An ergonomic kitchen will boast smart solutions in terms of appliances and

working areas, with dedicated chef workstations specifically designed to suit the

chef and the way she works. Remember, a design that's optimal for one person

might not be suited for someone else, so going the extra mile is a good idea.

Modern equipment standards

 When it comes to kitchen equipment, there can be no compromise. Your

equipment needs to be second to none in terms of quality, durability, efficiency,

and functionality. Investing in contemporary kitchen equipment will definitely pay

off in the long run, so rather than buying used items and risking malfunctions, be

sure to splurge a little on your kitchen appliances.

 Your basic equipment needs entail tables for food preparation, refrigerators,

freezers, ice machines, cabinets, drawers and shelves to store dishes. Of course,

you also need quality cooking and dishwashing equipment (such as the new line

of Maytag dishwashers, for instance) in order to enforce resource efficiency

across the board.

Energy efficiency goes a long way

  Speaking of equipment, it is important that you look for the Energy Star on your

amenities. Contemporary kitchen equipment is not only built to last, but it's built

to conserve precious resources and thus facilitate long-term financial savings.

 With prices of electricity and water constantly on the rise, failing to go green right

off the bat could spell disaster for your business, especially if your hotel achieves

the success you have envisioned. Being constantly booked is a sign of success,

but how you manage your newly gained popularity will determine if it will last.

Ventilation and maintenance

 Finally, your kitchen needs to have a proper ventilation system installed, and it

should be easy to maintain. Ventilation is crucial in dealing with fumes, odours,

and various airborne elements and particles, but it is also important for keeping

the health inspector at bay. Couple your ventilation system with smoke and gas

alarms and you're all set.

 Secondly, the kitchen shouldn't require too much maintenance on a daily basis.

The floors, equipment, and countertops must be easy to clean, and every piece

of kitchenware needs to have its own place in the culinary jungle.

 The design of your kitchen will spell the future of your business venture. Be sure

to use these essential tips to create an efficient and functional food preparation

area and you will pave the road to long-term success.

Banquet/Function room
 A room designated for official or formal

social gatherings or ceremonies a large room

used for parties, meetings etc, it is also a large

room (as in a restaurant or hotel) suitable for

banquets. The meal tends to serve a purpose

such as a charitable gathering, a ceremony, or a celebration, frequently involved either

preceding or following speeches in honor of the topic or guest of honor. It is ideal for

business conferences and special occasions. The function room has a modern sound

system and a bar. It can be adapted for many different types of events.

The Design and decor of function rooms, like the food and beverages that are served in

them, can take many forms. A simple coffee break can be served in an undecorated

themeless room, while elaborated reception, meeting or reception has complex layout

and decorations to fit the theme.

The best way to layout a room is dependent on a number of factors including:

 Space available inside the banquet hall.

 Size of the audience i.e. (minimum guaranteed pax and maximum).

 Expected level of activity and interaction required.

 Place required for dinner tables, meeting tables and head tables.

 Details of equipment's required e.g. projectors, screen, lecterns, Flip chart,

board, dance floor, stage etc.

 The type of service. E.g.: Site down full service, Buffet etc.
Multi-purpose hall

A building or large room used for many different types of events or activities

involving a lot of people, a room that has more than one purpose.

Restaurant

A restaurant (French: [ʁɛstoʁɑ̃]

(About this soundlisten)), or an eatery,

is a business that prepares and serves

food and drinks to customers. Meals are

generally served and eaten on the

premises, but many restaurants also

offer take-out and food delivery services.

Restaurants vary greatly in appearance and offerings, including a wide variety of

cuisines and service models ranging from inexpensive fast-food restaurants and

cafeterias, to mid-priced family restaurants, to high-priced luxury establishments.

Some restaurants serve all the major meals, such as breakfast, lunch, and dinner (e.g.,

major fast-food chains, diners, hotel restaurants, and airport restaurants).

Other restaurants may serve only a single meal (for example, a pancake house may

only serve breakfast) or they may serve two meals (e.g., lunch and dinner).

The general seating guidelines that should be observed are:

 Fine Dining: 18–20 Square Feet

 Full-Service Restaurant Dining: 12–15 Square Feet

 Counter Service: 18–20 Square Feet

 Fast Food Minimum: 11–14 Square Feet

 Table Service, Hotel/Club: 15–18 Square Feet

 Banquet, Minimum: 10–11 Square Feet

For safety reasons and to allow for the free flow of traffic for diners and servers, the

traffic path between occupied chairs should be at least 18 inches wide. You should

leave at least 4–5 feet per table, including chair space. This allows for free movement of

servers between stations and the kitchen. This spacing also provides enough

comfortable room for the guests to move around. It is very important for safety reasons

that there is enough space for the guest and staff to move around and that the aisles

are clear, especially in case there is a fire.

Here are some general furniture guidelines to assist you. This will help you determine

the ideal height of the tables and seating you will need to buy.

Furniture Guidelines:

 Table Height: 29″ – 30″

 Bar Height 30″ – 36″ – 42″

 Seat Height 17″ – 18″

 Bar Stool Height 29″ – 30″

Security area

Hotel security protects hotel guests, employees, and property. Hotel security

typically works directly on the hotel property, patrolling the grounds, and in an office,

monitoring security cameras or filling out paperwork. This is a full-time or part-time

entry-level position that requires strategic thinking and a discerning eye. Hotel security

may follow a chain of command, but they are sometimes only one among two or three

guards who report directly to hotel management. If the situation calls for it, hotel security

may also work with the local police department.

Hotel Security Duties and Responsibilities

 Hotel security’s duties and responsibilities can vary depending on the location of

the hotel and the crime rate in the area. However, based on our research of this

position, the following responsibilities are usually assigned to hotel security:

Perform Surveillance

 The bulk of hotel security’s day is filled with patrolling hotel grounds, parking lots,

lobbies, restaurants, and hallways. They provide a sense of security to both hotel

staff and guests simply by being present. Depending on hotel resources and

size, some hotel security may be assigned to a surveillance room, where they

monitor the hotel via security cameras.

Escort People In/Out of the Hotel

 Hotel security is also responsible for escorting guests and hotel staff to and from

the hotel. If valet parking is unavailable late at night, hotel security may escort

guests and staff in order to protect them. Additionally, hotel security may need to

escort belligerent guests off hotel property, especially in hotels that have bars.

Maintain Order

 Hotels that have conference centers or are near conference centers often hold

concurrent conferences or conventions. During these times, the hotel

experiences a high volume of guests. Hotel security is often expected to maintain

order among the different groups of guests.

Report to Supervisors and Management

  Hotel security is responsible for reporting all suspicious activity to their

supervisors or hotel management. Usually, hotel security should report current

events in real time through their radio and document events that have already

been resolved.

Investigate Disturbances

 Hotel security must be on call anytime during their shift to investigate

disturbances reported by hotel staff and guests. This can include things like

excess noise coming from a guest’s room or reports of suspicious people

prowling the parking lot.

Emergency exit

An emergency exit in a structure is a

special exit for emergencies such as a fire:

the combined use of regular and special

exits allows for faster evacuation, while it

also provides an alternative if the route to

the regular exit is blocked by fire, etc.

 The qualifications for an emergency exit are as follows: it must be in a location

that is easily accessible, the exit must have an area or location that it can bring people

to in the event of any emergency situation, it must be controlled by the inside of the

building, it must be well managed and regularly up kept, and it must be in a permanent

location.

It is usually in a strategically located (e.g. in a stairwell, hallway, or other likely

places) outward opening door with a crash bar on it and with exit signs leading to it. The

name is a reference to when they were frequently used, however, a fire exit can also be

a main doorway must be able to be unlocked from the inside of the room. A fire escape

is a special kind of emergency exit, mounted to the outside of a building.

Different Room Types in hotels

In hotels the rooms are categorized and priced according to the type of bed,

number of occupants, number of bed, decor, specific furnishings or features and

nowadays special even the special theme available in the room.

Later when assigning the guest room before the arrival of the guest the front desk agent

must be aware of guest room characteristics for each room type available in the hotel.

Also not to forget any guest specific request or room specific request requested by the

guest for e.g.:- room away from the elevator, King bedded room, twin bedroom, non-

smoking room etc.

Following room type definitions are common in the hotel industry:

Single

 A room assigned to one person. May have one or more beds.

 The room size or area of Single Rooms are generally between 37 m² to 45

m².

Double

 A room assigned to two people. May have one or more beds.

 The room size or area of Double Rooms are generally between 40 m² to 45

m².

Triple

 A room that can accommodate three persons and has been fitted with

three twin beds, one double bed and one twin bed or two double beds.

 The room size or area of Triple Rooms are generally between 45 m² to 65 m².

Quad

 A room assigned to four people. May have two or more beds.

 The room size or area of Quad Rooms are generally between 70 m² to 85 m².

Double-double

 A Room with two double (or perhaps queen) beds. And can accommodate

two to four persons with two twin, double or queen-size beds.

 The room size or area of Double-double / Double Twin rooms are generally

between 50 m² to 70 m².
 Suite or Junior Suite

 A single room with a bed and sitting area. Sometimes the sleeping area is in a

bedroom separate from the parlor or living room.

 The room size or area are generally between 60 m² to 80 m².

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