The document discusses various aspects of restaurant design including types of restaurants, concept development, design considerations, and guidelines. It outlines factors to consider in the planning process such as number of covers, menu style, and staffing requirements. Design elements like ambience, decor, and lighting are addressed. Thumb rules for space allocation and lighting are provided. Common myths about restaurant design are debunked.

1. Classification of Hotel

3. Classification based on size

8. 3.Classification according to Location
and Clientele

20. 4.Classification based on ownership

22. 5 Classification based on services
1 Up Market/luxury/world class-
 World class products with Personalized services of the highest standard.
2 Mid market or Mid range service hotel-
 Offer modest services and appeal to the largest section of travelers
3 Budget/Economy hotel-
 These hotels focus on meeting most basic needs of guests.

23. 5 Classification based on services

25. 6 Classification based on staying
duration

27. Alternative accommodation

29. HOTEL STAR RATING
HOTELS ARE AN IMPORTANT COMPONENT OF THE
TOURISM PRODUCT. HOTEL STAR RATING IS
DEPENDING UPON THE STANDARD OF FACILITIES
AND SERVICE OFFERED BY THEM.
THERE ARE SOME BOUNDARIES BETWEEN STAR
RATING ,WHICH A HOTEL MUCH ACHIEVE BY
PROVIDING SERVICE AND FACILITIES EACH STAR
DEMAND.

30. Below 3 stars Star hotels
 All room must have shower and bath tub.
 Daily room cleaning
 Color tv
 Table and chairs
 Soap and body wash
 Reception service
 Telephone
 Extended breakfast
 Beverage offer
 Deposite possibly
 Internet access

31. 3 star hotels
 Internet access rooms
 Reception open upto 14 hours and telephone service 24 hours
 Luggage service
 Intercomm
 Heating facilities, hair dryer, tissues
 Dressing mirror ,luggage rack
 Sewing kit,shoe polish, laundry and iron service
 Additional pillows, blanket
 Systematic complaint management system

32. 4 star hotels
 Reception opened 18 hours , accessible by phone 24 hours.
 Lobby with seats and beverage service
 Buffet breakfast ,menu card via room service
 Mini bar and 24 hours beverage service via rooms
 Bath robe ,slippers
 Cosmetic products

33. 5 star hotel
 Reception open 24 hours
 Multilingual staff at reception
 Concierge, page boy
 Spacious reception, sitting and beverage service
 Personalize greeting for each guest with fresh flowers, gift, welcome drink, local
speciality gift
 Minibar& fb sevice 24 hours
 Safe deposit box in every rooms
 Ironing material every rooms
 Turndown service in evening
 24 hours coffee shop

34. Hotel architecture
 The art or practice of designing and constructing buildings.
 the complex or carefully designed structure of something.

35.  Architecture is both the process and the product
of planning, designing, and constructing buildings or any
other structures. Architectural works, in the material form
of buildings, are often perceived as cultural symbols and
as works of art

36. Architecture can mean:
 A general term to describe buildings and other physical
structures.
 The art and science of designing buildings and
(some) nonbuilding structures.
 The style of design and method of construction
of buildings and other physical structures.
 Knowledge of art, science, technology, and humanity.

41. Hotel design
Unit : 2

42.  Hotel design involves the planning,
drafting, design and development of hotels.
The concept of hotel design is rooted in
traditions of hospitality to travelers dating
back to ancient times, and the development
of many diverse types of hotels has
occurred in many cultures and
technologies.

43. Following are seven major hotel design consideration
which must be considered while designing any Hotel:-
1. Attractive appearance:
All over the appearance of a Hotel is one of the very important
considerations for a Hotel. It should be attractive and should reflect the
architecture of that area and should also have a character of the
services being provided in that Hotel.
2. Efficient Plan:
The plan of the Hotel should be such that it should be functional and
also appeal to the eye. All the services should be so designed that it
meets various principles of layout and design.

44.  3. Good Location:
The design of the Hotel will be guided by the geographical location of
the Hotel e.g. if a Hotel is situated near the airport or railway station,
the reception of the Hotel will be designed in such a way that it
could handle a large number of guests at one time because there is
a possibility of guest checking in large groups and around the clock.
Similarly, Hotel situated at hill stations, beaches and the Hotels
located in heart of the cities and metros will be designed differently.

45. 4. Suitable Material:
The Hotel should be designed in such a way that it should be able
to use the material locally available which will be cost-effective
and efficient.
5. Good Workmanship:
While designing a Hotel one should consider the fact that what
kind of workmanship is available and designer should take
advantage of local expertise. This will not only make the hotel
efficient but also will be economical.

46. 6. Sound Financing:
One of the very important factors is finance in designing the
Hotel. The availability of ready funds and management of finance
is a crucial factor and it should be considered very carefully in
Hotel Design.
7. Competent Management:
The design of a Hotel will depend upon the quality
of management available to operate the establishment. If we
have the quality management and manpower only then Hotel
should be designed properly.

47. Systematic layout planning (slp)
 Systematic refers to an organized, disciplined, and
rational approach to a problem or assigned task. It’s a
sequential procedure to decide a course of action based
on facts and analyses to fulfill given goal.
Systematic planning process involves:
- Conceptualization
- Planning
- Analysis
- Designing
- Implementation
- Interrelationship with people, materials, information,
equipment & method.

48. Systematic layout and planning is a
frame work of four planning stages:
Analysis
Search
Evaluation
selection

49. THUMB RULES FOR ALLOCATION
OF SPACE IN A HOTEL
Where and how much space should be allocated for a particular facility such
as restaurant, lobby, or guest room in a hotel is a complex and tricky job.
Space allocation of various facilities is an important aspect of designing and
planning a hotel project.There are some rules or principles that have evolved
in the industry over the years
No. of rooms 100%
King 43%
Double 50%
Handicapped 2%
Suites5%

50. No.of rooms 100 200 500 1000
Lobby 100 200 500 1000
Notes:
Rooms including all 20-33 sq feet
Restaurant 1.5 sq per person
Confrence 1.0 per person
Kitchen 40-50% of dining area

51. According to architect William. B. Tabler :- His
thumb rules
 Construction cost must not exceed 1000 rupees per re 1 of average room rate.
 The market and competition determine the room rate . If the arr (average room
rate) is rs 1000 then rs 10,00000 should be the maximum construction cost.
 Total area of bedroom and floor should be more than public space or service area.
 Not over one employee/per room. Payroll must be keep minimum . It depends of
hotel design, working method etc.
 Land cost must not exceed 10% of the cost of building.
 Profit margin of rooms should have 70%.
 Breakeven point is 65%.

52. Unit:- 3
RESTAURANT
DESIGN

53. What Is a Restaurant design?
 A restaurant concept is the overall idea or theme that defines the
restaurant. Concepts include the your menu's design, service style,
dining room decor, and — of course — the style of food. Many
restaurants are conceived based on a chef’s personal experiences or
interests. Heritage, local ingredients, traditions, or family are all
common sources of inspiration for restaurant concepts. But
concepts can also be defined by a chef’s travel experience, training,
or an interest in a certain area of art, science, or culture. Because
food is, after all, a mixture of all those things.

54. Types of restaurant
Commercial
1. Coffee shop
2. Specialty restaurant
3. Ethnic restaurant
4. Fast food joints

55. Theme based restaurants:
 Indian theme
 Japanese theme
 Chinese theme
 Classic French theme

56. Designing and planning a Restaurant
A restaurant is among the most profitable areas
of any hotel industry. A well designed facility
contributes in a big way to the profitability of the
organization.

57. Guidelines and design consideration
 Planning :-
-Formulate planning team.
1. Types of facility (commercial & institutional)
2. no. of covers
3. operating hours
4. Types of Menu
5. style of service
6.Types of manpower ( skilled/ semi-skilled/ unskilled)
7. atmosphere & Design

58. Ambience and décor.
Thumb rules of lighting.
 Bright rooms encourage sociability and they make the surrounding
inviting.
 Dark room signify coziness and privacy.
 Sparkle enhance the appetite and encourage conversation .
 Candle between the people draw them together.
 Use a dimming system in dining to permit mood changes.
1. Brightness and cheers for breakfast.
2. Restfulness for lunch
3. Animation for cocktaiils
4. Romance for dinner

59. Designing tips
 Avoid too much distance from the service counter and
guest.
 Too vast menu causes delay on the selecting dish for
customer, service . & food delivery.
 Ensure proper size and positioning of service station.
 Falling lights from ceiling, it looks space more larger.
 Clear plastic and glasses make more visible of floor.
 Use cool and light colors on the wall, floors, ceiling.

60. Myths about restaurant designing.
 Décor of restaurant is similar to interior of the room of a house.
 It’s very simple to plan lighting , ventilation, air-con. , other features.
 Restaurant are only food points where customers come to fed themselves.