This document provides an introduction to a course on facility planning and design for hotel management. [1] It discusses how proper planning is necessary to avoid common design mistakes like poor lighting, ventilation or storage space issues that negatively impact building usage. [2] The course aims to teach students how to plan and design hotels, select equipment, layout foodservice areas, and implement efficient energy planning to cut costs. [3] Students will be evaluated through assignments, class tests, and a final exam.

1. PCTE INSTITUTE OF HOTEL MANAGEMENT
FACILITY PLANNING AND DESIGN BH 411
INTRODUCTION TO THE COURSE:
Have you ever seen a facility with so many design problems that it left you shaking your
head in disbelief? Each facility presents its own unique design challenges; if these
challenges are not addressed and overcome, the result is a facility with design problems.
Typically, the larger a building project, the greater the likelihood that mistakes will be
made in the planning and design process. Often, details are overlooked, and sometimes
even major mistakes are made in the planning process and not discovered until after the
facility is built and opened for use. For example, most of us have seen buildings with
poor lighting, ventilation, or access control that could have been prevented with
appropriate planning. In particular, one of the most common design laws in recreational,
physical education, and sports facilities is a lack of proper storage space. Surely, we have
all visited buildings where hallways, classrooms, and even activity spaces were used for
temporary or permanent storage of equipment. So it is thus evident how necessary the
concept of facility planning is. This course shall introduce the students to the concept of
hotel design considerations including planning process, star classification process, room
tariffs and planning of management areas.
AIMS AND OBJECTIVES OF COURSE:
• cost-effectively design an operation
• properly select and efficiently maintain equipment
• successfully plan and accurately evaluate foodservice layouts
• plan and design hotels
• Cut costs through more efficient energy planning.
Assessment:
The course shall be evaluated on the basis of following parameters.
1. Internal assessment: 20 marks
2. External 30 marks.
INTERNAL MARKS:
The internal marks shall be calculated on the basis of following parameters:
1. Class tests.(10%)
2. MST (10%).

2. PCTE INSTITUTE OF HOTEL MANAGEMENT
COURSE PLAN
Facility
Class : 7TH Semester BHMCT Subject Name : Planning
Teacher's Name: Mr. Tahir Sufi Assignments : 2
Subject Code : BH 411 Tests : 3
Total Lectures : 28 Tutorials : 5
LECT. TOPICS TO BE COVERED ASSIGN. TEST
NO
1 Introduction to Hotels and categories
2
Star grading systems
3 Different requirement for opening hotel
projects
4
5 Different types of licences
6 Different types of licences
7 Different types of licences
8 Different types of licences √
9
10 Room tariffs-
11 Rule for calculating room tariff
12 Activity on rooms tariff
13 Test
14 Hotel Design- Introduction
15 Pictures of different layouts
16
17 Efficient plan
18 Good location
19 Materials required √
20 Location factor
21 Importance of workmanship
22
23 Test

3. 24 Financing √
25 Competent Management
26 Evaluation of accommodation
27 Thumb rules for evaluation
28
29 Integrated functions of housing
30 Test
31 Feeding
32 Entertainment
33 Rental services
34 Maintenance
35 TEST
36 REVISION
ASSIGNMENTS:
1. Discuss the different types of licenses to be applied for an entrepreneur
who wishes to open restaurant with bar in Ludhiana. Attach the filled up
forms with the assignment.
2. Draw a layout of any one of following:
a) 50 seater restaurant and bar with kitchen
b) Kitchen attached to banquet hall serving food for 500 pax.
c) Pantry of a coffee shop
d) Indian specialty kitchen
e) Coffee shop kitchen
f) Continental kitchen with live cooking counters
g) Layout design of 100 room super deluxe hotel ( exterior only)
Please choose any of the topics. The lay out to be drawn on A3 size paper with
sharp pencil and scale.