neufert standards for 5 star hotel design

1. HOTEL[NEUFERT]
The hotel,formerlyabusinessofferingaccommodationandcatering,oftenwithexclusiveflair,has
todaybecome a complex andefficient(mass)serviceproviderbusinesswithawide spectrumof
possibilities(conferences,wellness, holidays).
The essential areasare:hotel lobbyandreceptionasthe central,well-arrangedandprestigiousnerve
centre betweenthe variouspartsof the operation,cateringareainconnectionwiththe hotellobby
(extentof the servicesdependonthe hotel category),administration,astaff area,whichisseparately
accessedandpartlyin directconnectionwithotherareasof the hotel,guestroomareawith
differentiatedroomsandindividualaccessareasarrangedunderthe aspectsof category,orientation

2. and noise screening,service areawithkitchens,store andassociatedrooms.

4. Hotel roomsaccount for the largestshare of a hotel byarea.The qualityof hotel roomsisanessential
criterionforthe evaluationof ahotel bya guest.Traditionally,the trendhasbeentostandardise and
schematise floorplansandarrangements
5 STAR HOTEL BASIC REQ.
5 Stars (Luxury):asbefore,butsingle room18m2 ,double room26m2, (minimumsize,see above),2%of
the hotel roomsas suites(atleasttwo),eachwithan armchair/sofaperbed,additional washbasinin
double roomsandsuites,additional colourtelevisioninsuites,receptionlobby.
HOTEL ROOMSTANDARD FOR PHYSICAL CHALLANGED PEOPLE

5. KITCHENS ARE PROVIDED IN SOME LUXURY HOTELS
SYMMETRICAL ROOM STANDARD

6. TWO ROOM APARTMENT
A 5 STAR HOTEL IN GERMANY AS STANDARD IN
NEUFERT

7. Distance between 2 beds
CATERING[RESTAURANTS]
To be able toeat incomfort,one personrequiresatable areaaround 60 emwide and30-40 emdeep

8. IMPORTANT STANDARDS REGARDING HOTEL RESTAURENT

9. ALIGNED SPACES IN RESTAURENT
The space requiredvariesverywidelyaccordingtothe character of a restaurant.Apart fromfastfood
outlets,the leastspace requiredisincafes.The mostisneededinrestaurantsanddiners.Diagonal
arrangementof the tablesgenerallytakesuplessspace thanan alignedpattern,withaspace savingof
up to 35%. Alcovesare beneficial foruse of space because the distance betweenseatsandwall isno
longerrequired.

10. BANQUET HALL STANDARS