The document discusses the spatial planning and design requirements for laundry and housekeeping departments in a hotel. It includes 10 key rooms required - control desk room, executive housekeeper's office, housekeeping store, linen room, uniform room, tailor room, laundry room, upholstery/furniture yard, flower room, and lost and found room. It provides the design requirements and spatial needs for each room. Waste management aspects and a floor pantry are also covered.

2. Overall spatial connectivity of hotel through bubble diagram

3. HOUSEKEEPING AND
LAUNDRY DEPARTMENT
Collection of soiled
linens from rooms.
Deposition and segregation
of linen in linen room
Washing of linen in
laundry room
The success of a hotel always depends on the quality of service it
provides to its guests. But most of the time, it is ignored and
unseen.
Laundry and housekeeping plays an important role and its
function, maintenance, design and technical advancement should
be considered by the hotel authorities and architects.
1. Control Desk room
2. Office of the Executive Housekeeper
3. Housekeeping store
4. The linen room
5. The uniform room
6. Tailor room
7. Laundry room
8. Upholstery and furniture yard
9. Flower room
10. Lost and found
Activity Pattern
Spatial Connectivity

4. Laundry room
Control desk room
Linen room
Executive Housekeeper’s office

6. Sl no. Room type Design requirements Spatial Planning
Control desk
room
-A desk and Chair
-Shelves
2. Office of the
Executive
Housekeepin
g
-A desk and chair for the
-Manager.
-Few chairs for discussion
-Shelves
Area: 7.5 sqm
Area: 8.4 sqm

7. Sl no. Room type Design requirements Spatial Planning
3. Housekeeping
store
-Shelves
-10-12 trollies
-Washing Area
-Machines
-Cleaning Equipments
4. Linen Room -Shelves
-Sorting table
-Receiving counter
Area: 40 sqm
Area: 60 sqm

8. Sl no. Room type Design requirements Spatial Planning
5. Uniform
Room
-Shelves
-Receiving Area
-Attendant desk and chair
6. Tailor Room -Shelves
-Sewing Table
-Cutting Table
-Ironing Board
-Dresser
Area: 20 sqm
Area: 24.74 sqm

9. Sl no. Room type Design requirements Spatial Planning
7. Laundry
room
-Washers
-Dryers
-Folding Table
-Sorting Area
-Mobile Racks
-Ironing Machine
-Shelves
8. Upholstery
and Furniture
Yard
-Attendant’s Table and chair
Area: 105 sqm
Area: 20 sqm

10. Sl no. Room type Design requirements Spatial Planning
9. Flower room -Working area
-Shelves
-Attendant’s Desk and chair
10. Lost and
found room
-Shelves
-Attendant’s Desk and chair
Area: 20 sqm
Area: 20 sqm

11. WASTE MANAGEMENT
Collection of waste
Screening and segregation
of waste
Disposal of waste
Waste management is the process of collection, transportation,
disposal or recycling and monitoring of waste from a building.
In India, hotel and restaurant waste contributes to around 25-30 %
of the total waste generated.
With a range of facilities, and the need to clean and replace almost
everything for new guests, hotel establishments produce tonnes of
waste every day.
Design requirements: There must be proper and well marked
waste collectors in different spaces of the hotel from where the
waste will be collected and then screened in a designated waste
segregation room. The waste will then be disposed and
collected by the municipal truck. The screening room should
have a service back entry so that the waste can be disposed
conveniently. The location and planning of the waste
management department should be kept in mind to prevent
foul smell like a buffer space before entering the department.
Activity Pattern
Spatial Connectivity

12. Types of waste collected from different segments of a hotel

13. 1. Carry out a waste audit : Identify where the hotel is creating waste
and quantify the recyclable materials that are currently discarded. For
each department, list all the items you dispose of, the disposal method,
the cost and the quantities involved.
2. Set priorities and goals : Once you’ve identified where to focus your
efforts, set priorities and goals, such as ordering fewer supplies,
reducing disposal costs or generating revenue from waste materials.
3. Implement the programme : Include staff at all stages so that they
understand and support the scheme. Provide incentives and rewards to
individuals who offer waste-saving ideas or make a significant
contribution to the programme. Educate guests about your recycling and
environmental policies and communicate your priorities to suppliers
4. Monitor, evaluate and fine-tune : Set criteria for monitoring and
evaluating the programme, and decide how frequently to measure
progress. Areas you may want to evaluate include:
● savings in purchases;
● reduction in operating costs;
● reduction in disposal and recycling costs;
● increase in recycled-content purchases;
● increase in productivity; and
● reduction in total waste and recyclable materials.
WASTE MANAGEMENT ASPECTS
Install recycling bins in guest rooms
Put two bins in guestrooms, one for general waste and one for recycling.
The recycling one should be larger and specify which products can be
placed in it. Housekeeping trolleys must be fitted with separate bins for
collecting recyclable material.
Reuse old linen, towels and robes
Turn old linen into linen bags or aprons, and stained towels or robes into
cleaning cloths, or donate these items to local charities. One UK
company, Sleeping Bags Social Enterprise Ltd, uses retired linen from a
Marriott hotel in London to make reusable shopping bags.
Reduce newspaper distribution
Provide newspapers in central areas, such as the lobby, and ask guests
to request one at check-in if they want it delivered to their room. Last
year, Marriott International stopped delivering newspapers to every
guest room, and this environmental policy is saving an estimated 8m
newspapers annually.

15. Use this calculator to figure out the volume of waste that your building will generate. See how reducing
waste generation, increasing waste diversion and using volume reduction equipment can reduce
storage requirements.
THE WASTE CALCULATOR https://www.zerowastedesign.org/waste-calculator/
The area allotted to the waste management
department can be determined by using different
softwares and apps that help determine the amount
of waste that could potentially be produced by the
hotel.

17. FLOOR PANTRY
Storage of items required for
the floor in the floor pantry
Movement of the items to
various spaces according to
the requirement
A pantry is a room where beverages, food, and sometimes dishes,
household cleaning chemicals, linens, or provisions are stored.
Food and beverage pantries serve in an ancillary capacity to the
kitchen.
Design requirements: The floor pantry must
have proper storage space such as racks to
store cleaning supplies, linen, guest
stationeries and other amenities that will be
required for the floor.
It should be well connected to a service lift
or staircase for the convenient movement of
staff to and from the floor pantry to the other
departments such as housekeeping and waste
management.
Spatial planning and Design Requirements Activity Pattern
Spatial Connectivity

18. ● Each housekeeping floor / sections will have a floor pantry to
keep the par supply of linen, cleaning supplies, guest
stationeries and amenities.
● The floor pantry should always have the linen required for that
floor in circulation.
● Normally the floor pantry should be ideally located near the
service elevator.
● Should have locked shelves to store linen and supplies
● The Room boy / attendant have to clean the pantry while
beginning the shift and while ending the shift.
● Pantry has to be neat and tidy always.
● All the racks on the shelves have to set with linen.
● The floor is swept thoroughly with Domex / Floor Cleaner /
Bleach.
● Dust all the racks and pipes on a daily basis.
● Sweeping and mopping of pantry is done once in the morning
after removing the trolleys, and once at the end of the shift.
● The pantry has to be scrubbed with teepol solution once in a
week.
FLOOR PANTRY MANAGEMENT
ASPECTS
● The dustbin has to be emptied, washed and dried on a daily
basis.
● Water cooler area is scrubbed daily and kept dry and clean.
● Washbasin is scrubbed and cleaned daily.
● Floor supervisors should check the floor pantry for cleanliness
on a daily basis.
West Street Hotel, Bar Harbour

19. POOL SERVICES
Cleaning of pool manually
Adding chlorine
Filtration System
Pool water Sanitization follows the process of-
Chlorination using salt chlorine generator,
chlorine and bromine feeders, PH and
temperature regulators , dosing pump, UV rays
generator, pool ozonator, Dechlorinating units
Design Requirements
Water circulation System
Filtration Plant
Pool Drain System
Pool Cleaning System
Pool water Purification and sanitization
Daily operation of pool
Daily Chemical Treatment
Pool water quality and standards
Layout for 25mX13.5m swimming pool
Swimming
Activity Pattern Spatial Connectivity

20. Swimming pools are often seen as a necessity in the hotel
business. When tourists are looking for the best hotel to book,
swimming pool facilities can often impact their decision.
POOL SERVICES MANAGEMENT
ASPECTS
2. Keeping the pool clean and safe
It’s of paramount importance for operators to ensure their pool is
clean and safe. In order to fight off harmful bacteria, pools need
to maintain adequate pH levels. This measures the acidity of the
water. Ideally, the swimming pool should have a pH level of 7.4
which helps with chlorine disinfection. A high-quality pH meter
should be used to frequently monitor pH levels.
If pH levels aren’t maintained, it could lead to harmful bacteria
breeding within the water. This would obviously cause a huge
safety concern for users of the pool.
3. Helping to maintain adequate filtration
With adequate pool management, you’ll also help to maintain
adequate filtration. By routinely cleaning the filter, it prevents it
from becoming obstructed due to debris. This would in turn
impact the effectiveness of the filtration, again causing safety
concerns. It could also impact the longevity of the pool.
These are just some of the reasons why pool management is
important. It’s a little additional cost, but it does provide
long-term cost savings. You’ll also ensure you are meeting
health and safety regulations. When you offer guests access to
a swimming pool, you need to be certain it’s clean, safe and well
managed.
1. Helping you to stay on top of regulations
While there are no official regulations regarding pool management,
hotels and leisure facilities do need to meet great standards in order
to attract tourists.
Operators need to carry out a risk assessment to see how they can
ensure their pool is kept safe. There are no laws pertaining to which
measures should be put into place, with judgements being left up to
each individual operator.
As well as ensuring the pool is safe, it’s also important to have an
emergency action plan in case of accidents, and the depth of the
water should be clearly marked. These are just a couple of
measures operators will need to take to meet regulations.

21. CASE STUDY : Understanding the relationship and circulation between the departments
Vivanta by Taj, Whitefield, Bangalore
Area: 19638.0 sqm