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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:
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
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?
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?
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)
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?
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?
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