Planning and design(PDP....MHA)


Published on

Planning and design

Published in: Education, Business, Travel
1 Like
  • Be the first to comment

No Downloads
Total views
On SlideShare
From Embeds
Number of Embeds
Embeds 0
No embeds

No notes for slide

Planning and design(PDP....MHA)

  1. 1. Hotel DesignPlanning and Development BY: NISHYA NAND KAUSHIK MHA 1ST SEMESTER IHM,BANGALORE Page 1
  2. 2. The Guestroom Floor • 65 – 85 % in total floor area • Maximize the total saleable guestroom space • To enhance the appearance and visibility of the structure • To reduce energy costs • To better accommodate future expansion Page 2
  3. 3. • To take advantage of views from the guest rooms • Reduce walking distance to staff and guests • Provide function spaces • Reduce construction cost and non saleable space Page 3
  4. 4. Guest room planning objectives: Siting and orientation: •Site the guest room structure visible from the road •Orient guest room to enhance views Page 4
  5. 5. •Assess the relative visual impact and construction of various guest room plan configurations •Position the guest room structure to limit its structural impact on the banquet spaces and major public spaces •Consider solar gain Page 5
  6. 6. Floor Layout •Organize the plan so that the guest rooms occupy at least 70 percent of gross floor area •Locate elevators and stairs at interior locations to use maximum of outside wall of guest rooms •Develop corridor plan to facilitate guest and staff circulation Page 6
  7. 7. •Place the elevator in the lobby in the middle third of the structure •Provide service elevator, linen storage, and vending in a central location Page 7
  8. 8. •Plan a corridor of minimum of 5 ft (1.5m).5.5 ft optional •Design guest bathrooms back to back for plumbing economies •Locate handicapped rooms on lower floors and near elevators Page 8
  9. 9. Guest room and suite design: Establishing design criteria •Major target market segments •Typical guestroom dimensions •Room mix including number and type of suites Page 9
  10. 10. •Typical guest room layout •Suite and special room layout(handicapped etc) •Proposed furniture, fixture and equipment(FF&E)budget for guestrooms, suites, and corridors Page 10
  11. 11. Public spaces Lobby: : Entrances: consider additional exterior entrances for the main lobby, banquet facilities, restaurants, health club, or other high traffic areas Page 11
  12. 12. Front desk location: locate the desk so that it is immediately visible to the emerging hotel guest and so that desk personnel can visually oversee access to the passenger elevators. Office access: provide entrances to the front office, safe deposit area, executive offices and other sales offices. Page 12
  13. 13. Guest elevators: locate elevators close to the front desk and the main entrance and provide sufficient elevator and lobby space for handling luggage Seating area: provide a seating area near the desk and entrance including some private seating groups: locate additional seating Page 13
  14. 14. Circulation: establish clear paths to the front desk elevators, restaurants and bars, meeting and banquet areas where possible separate hotel guest traffic from banquet guests. Retail areas: provide lease space convenient to the guest circulation areas or with exterior frontage Page 14
  15. 15. Bell man/ luggage: position bell desk near the front desk, elevators, and front entrance :locate luggage storage nearby. Support functions; locate such accessory functions as rest rooms, house phones, lobby mangers desk coviniently in relation to other areas. Page 15
  16. 16. Design objectives: Size of the desk: provide individual work stations each 6 ft (1.8m)long for registration and cashier: assume two stations for first 150 rooms, one for each additional 100 rooms. Page 16
  17. 17. Queuing space: provide sufficient space in front of the desk for guest to line up: for convention hotels to provide at least 20 ft clear of circulation. Page 17
  18. 18. Assistant manager's desk: if required provide a desk, seating and storage near the front desk or concierge or assistant manager Telephones: include house phones close to the front desk and public phones convenient to the lobby, approximately 1 per 100 rooms. Page 18
  19. 19. Food and Beverage Concept Development •Market characteristics •Concept(type of menu, style of service, entertainment) •Design elements(hours open, staffing, seating mix) •Financial projections Page 19
  20. 20. •Provide each food outlet with direct, convenient access to the kitchen: those outlets with minor food service may be served form pantries •Provide each beverage outlet with service back up, either from the kitchen or bar storage area. Page 20
  21. 21. •Locate each outlet accessible from public flow areas: make the café visible from the lobby •Locate restaurants and bars where appropriate with exterior frontage and direct outside access Page 21
  22. 22. The design of a three meal restaurant include the following considerations: Cashier/hostess station: provide a combined station to control access to all sections of the room, handle guest bills, and supervise overall functions Separate sections: divide the restaurant into two or more areas so that sections can be closed during low occupancy. Page 22
  23. 23. Flexible arrangement of tables: Counter seating: Provide ten percent of the seating area as counters for singles Buffet/display areas: provide an area for self service buffet or food display Page 23
  24. 24. Service stations: provide wet service stations for every 80 plus seats to supply water, store linen, cutlery, crockery etc. Adaptable lighting: provide dimmable lighting to change the mood from breakfast to lunch to dinner Page 24
  25. 25. Background music: consider including soft music Uniforms, tabletop, graphics, and signage: design the accessory elements to compliment the outlet or hotel theme. Page 25
  26. 26. The design objectives ,modified and refined by analyzing the market and developing a unique food concept, include the following:  Entry sequence: establish a foyer space to set the mood for the restaurant Maitre d’: provide a host station at the entrance to the restaurant Table seating: provide clear definition to the seating areas, separating them from the aisles, service, buffet and host areas. each table should have some privacy from the other tables Page 26
  27. 27. Focal point: organize all seats to take advantage of some focal point, either inside(food display. fountain, and entertainment) or outside the dining room Seating areas: incorporate screens or level changes to create more intimate semi private groups or tables Page 27
  28. 28. Food display: arrange a food display either near the entrance or central to the seating Exhibition cooking: based on the food concept ,consider providing an open area for food preparation such as a grill or a Japanese Teppanyaki feature Page 28
  29. 29. Entertainment: provide a small stage and dance floor to consider how the plan might be modified to accommodate entertainment in the future, tables should be organized with vies towards this focal point Service stations: develop services stations to improve efficiency Page 29
  30. 30. Intimate lighting: design the variable lighting to create a more intimate mood at dinner, allow for brighter levels at lunch and for cleaning Uniforms, tabletop, graphics, and signage: design the accessory elements to compliment the outlet or hotel theme. Page 30
  31. 31. lounge and Lobby Bar Design objectives: The designer should attempt to include the following features in the lobby bar: Visibility: provide an open area that is obvious to hotel guests and visitors Page 31
  32. 32. Seating: furnish the bar primarily with lounge seating: sofas. lounge chairs, tables, or a combination of lounge and bar seating, provide a few a seats at service bar Page 32
  33. 33. Bar: feature a small bar or beverage space with nearby storage or back up space Entertainment: specify a location for entertainment Food service: consider back of the house access for limited food service ,especially continental breakfast and snack service Page 33
  34. 34. Banquet space: Group all function areas together (in major convention hotels some separation may be desirable) Provide a separate function entrance from the parking area Page 34
  35. 35. Locate the function area close to or easily accessible from the lobby Locate additional function areas such as exhibition hall or audio visual theater convenient but not adjacent to the ball room foyer Page 35
  36. 36. Provide direct food service access to all the banquet rooms: locate the banquet pantry on the ballroom level Include essential meeting or the banquet storage adjacent to the banquet halls Page 36
  37. 37. Include adjacent public support areas: rest rooms, telephones etc Design the ballroom and other larger rooms to be independent of the guestrooms if possible, so as to simplify the building structure Page 37
  38. 38. Swimming pool Location: place the pool so that guests can reach it from guest room elevators without passing through the lobby: provide some guestrooms with views of the pool: screen any exterior views towards the pool Page 38
  39. 39. Orientation: position the pool so that it receives unobstructed sunlight from midmorning to late afternoons Size: provide a pool of sufficient size to accommodate the swimming and sunbathing needs of the guests, but no smaller than about 20X40 ft with at least 10 ft of deck space on all sides Page 39
  40. 40. Support functions: provide toilets and lockers where required, towel issue area, snack bar or vending, equipment room and furniture storage Page 40
  41. 41. Safety: do not provide a diving board, include slip free deck surface, depth markings, underwater fighting or safety or pool rules signage Indoor pool: design either a separate roof or glass walls to provide direct sunlight and ventilation. Page 41
  42. 42. Health club: Location: plan the club so that the guest can reach it directly from the guest room elevators and members from the parking area without passing through the lobby Page 42
  43. 43. Include the reception area with attendant: hair salon, lockers, and toilets, exercise room, sauna, steam room, massage rooms etc depending on the requirements Page 43
  44. 44. Parking: Garage entrance: locate the entrance so that it is accessible to the guest drop off area Hotel access: provide a secure and convenient interior route,usually an elevator, from the parking to the lobby Page 44
  45. 45. Safety and security: design the parking to be visually open with wide aisles, provide security camera to scan the area Guest comfort: fine solutions to reduce feelings of claustrophobia, by increasing lighting levels, raising ceiling height, painting surface light colors, etc Signage: clear signage for drivers Page 45