Htm 3230   week 5 class notes
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Htm 3230   week 5 class notes Htm 3230 week 5 class notes Presentation Transcript

  • Hospitality Facilities Design and Planning
    Week 5
    Lodging Planning and Design
  • Overview
    Process of development, design and construction can take up to four years!
    Hotel and Resort Design requires skills from:
    Owners
    Managers
    Architects
    Builders
  • Site Visit last week
    What did we learn:
    What does the owner envision?
    How long has the process taken?
    How is the market for hotels in Burlington? Why?
    Describe future guest for this hotel
    What is biggest challenge:
    Financing
    The site itself, what limitations?
  • Development Process
    Let’s look at the process that is involved with development and design and let’s apply this to our project:
  • Development Process
  • Our project
    What development phase is our project in?
  • Development Process
  • Space Allocation
    What do you need to look at before you allocate space:
    Feasibility study that shows:
    Type of guest, type of hotel, location, what functions
    Understand differences between a resort hotel and a downtown hotel, luxury or limited service
    Then do a schematic, rough lay-out of the site (all teams to do in second half of class)
  • Space Allocation
    Let’s look at the Burlington project:
    List all areas we need to include in our design
  • Space Allocation - task
    Task for teams:
    Schematic design of the project site: roughly draw and allocate spaces. All teams to submit at next week’s class
    Let’s find out what Hilton Garden Inn brand requirements are (Team 1 to contact Larry Williams at Redstone and learn about Hilton’s guidelines)
  • “Space” list Burlington project
    Parking
    Landscaping
    Driveway/entrance/Porte Cochere
    Lobby area, front desk, luggage area, seating
    Restaurant
    Kitchen
    Bar
    Recreational: Fitness, Spa? Indoor pool
  • “Space” list Burlington Project
    Public Bathrooms
    Meeting rooms
    Shops?
    Guestrooms (125-140)
    Corridors: what type is best here? service areas?
    Back of House: areas do we need to think of??
    Offices
  • Development Process
  • Development Process
  • Like this….
    Or like this….
  • Before we kick off ask yourself:
    ALL teams to work on the following questions:
    What are the challenges with our project site?
    How can we best overcome these challenges?
    What are the advantages of the project site?
    How can we best make use of these?
  • Development Process
  • Budget
    What is the budget for our project?
    Team 4: prepare a rough budget, by category, for the project (use the same lay out as exhibit 6, page 430 plus include any other information that you find helpful)
    Questions: what is the cost:
    per square foot based on 98,000 sq ft building
    per room based on 140 rooms?
  • Development Process
  • Schedule
    If we were to start today with our project, how would it take before we can open the doors?
  • And then…
    The actual planning design process, finally….
  • Planning & Design Process
  • Initial Concept
    The “rough draft” of the project even before any detailed research is done
    It’s the start of putting the idea on paper
    Thinking back about or visit, what is the initial concept that was presented back in 2001?
    How many times did it change? And why?
    What can we learn from this?
  • Our project hotel
    What would the initial concept look like? In other words: describe the concept behind this hotel?
  • Site Planning
    How do guests arrive at the site?
    What is the sense of arrival you want to create, also called “Curb appeal”?
    What is the parking situation like? Unique challenge but how do we fix it?
    Do you it will be a high rise structure? How high can we go?
    Where will the entrance be?
  • Hotel Planning
    This is where we will spend most of our time for the project
    Some things to consider:
    Anything that is added to one room needs to be copied and paid for for 125-140 rooms
    How luxurious a hotel should our hotel be? (what is the nightly rate? When you look at the Hilton Garden Inn concept, what do they charge at other Hilton Garden Inns? What do other HGI’s look like? Team 3 to research all three questions)
  • Hotel Planning – Areas
  • This week’s focus
  • Guestroom Corridors
    Types of corridors:
    Which type is the most efficient and gives you most space for guestrooms?
    Which type should we use for the project?
    Other than entrance doors to rooms, what other areas are there in a corridor?
  • Guestrooms and Suites
    Level of luxury
    Who will the user be (family, business person, couples, young/old, foreign or domestic)
    Mix of bed types
    Team 2: given the type of guests our project hotel will have, how many rooms should have two beds and how many one king or queen bed; and how many suites should there be (based on 140 rooms)? What/who would the suites be used for?
  • Jay Peak - King Room
  • Jay Peak – “Double Double”
  • Tasks for second half of class
    ALL TEAMS:
    Make a schematic design of the project site: roughly draw and allocate spaces on the site in general and inside the armory building (see hand outs)
    Use the information from the form we used in class today that lists Feasibility and Space Allocation
  • Team 1
    What are Hilton Garden Inn design requirements?
    Contact Larry Williams at Redstone to find out if they have these requirements in a document to review
    How do you think these requirements can fit in Burlington setting
    What do other Hilton Garden Inns look like? Give 2 examples, one in an urban setting, one in a setting outside of a city (sub-urban or country side?) Describe and provide pictures. What do you like, not like?
  • Team 2
    Given the type of guests our project hotel will have, how many rooms should have two beds and how many one king or queen bed; and how many suites should there be (based on 140 rooms)?
    What/who would the suites be used for?
    Would you use tower, double loaded, single loaded or atrium corridors? And why?
  • Team 3
    • Research Hilton Garden Inn: what sense of level of service do you get? (luxurious, middle of the road, amenities)?
    • What is the nightly rate?
    • When you look at the Hilton Garden Inn concept, what do they charge at other Hilton Garden Inns?
  • Team 4
    Prepare a rough budget, by category, for the project (use the same lay out as exhibit 6, page 430 plus include any other information that you find helpful)
    Questions: what is the cost:
    per square foot based on 98,000 sq ft building
    per room based on 140 rooms?
  • Next class
    Food Service Design - Chapter 13 from book
    Hotel Planning and Design project:
    Review of team assignments from 9/14
    Discuss and agree on design concept and rough concept and lay-out of property
    Review each team’s tasks to be clear