BASIC THEORIES OF HOTEL PLANNING

BASIC THEORIES OF HOTEL PLANNING:

TWO MAIN PARTS OF A HOTEL

A. FRONT OF THE HOUSE - included the reception area arid the public rooms, where the guests
gathered to dine and to socialize. The 'greeting area," for future reference, will be known as
the front of the house.
B. BACK OF THE HOUSE - where food was prepared arid where the guests' service amenities were
taken care of such as laundering.
There must never be a mingling of the front-of-the-house services with those of the back of the
house. At no time should the guest be aware of everything that is taking place at the back of the
house, but, at the same time, the smooth operation of the front of the house is completely
dependent upon what is taking place at the back of the house.
There should be an ease in finding the registration desk, the cashier, the bars and dining rooms,
the elevators that will take hint up to his room, and finally the room itself. The service at the
registration desk, in the bars and dining rooms, arid in the guest room itself as well as in the
corridors must be such that the guest finds his every want courteously and efficiently taken care
of.
PHYSICAL ENVIRONMENT FACTORS
A. Color and dcor
B. Lighting
C. Proper air temperature
D. Comfortable furnishings
E. Pleasant and relaxed atmosphere

HOTEL ECONOMICS:

Cost of construction and furnishing - cost of the land, the amount of money that is to be invested.
It was stated that for every dollar of income per room, $1,000 should be spent in the construction
of that room. We must bear in mind, of course, that when we speak of a room we are speaking
figuratively, with the knowledge that the cost of a room would also carry its proportionate share
of every other part of the structure.
The architect should know approximately what type of hotel his client wants, as expressed in terms
of cost per room per night, in order to establish some sort of rough budget for the cost of the hotel.
At this point, it should be pointed out that we are talking of cost of construction, which does not
include furnishing and equipping the hotel.
Preopening expenses includes (adds 30% of construction cost):
A. Employees salaries
B. Stationery and other supplies
C. Cost for opening ceremonies
D. Training of the personnel
 Cost of operation - includes the hours spent by such personnel as maids, porters, housekeepers,
chefs, cooks, dishwashers, laundry workers, bellmen, receptionists, bookkeepers, reservations
clerks, banquet managers, and executive staff.
Furnishings - will be found not only the actual beds, dressers, chairs, tables, and floor coverings in
the guest rooms but also the furnishings, floor coverings, special lighting fixtures, and decor items
needed.
Equipment includes:
A. Kitchens, laundries, and valet service
B. Lockers for employees, etc.

BACK OF THE HOUSE:

OBJECTIVES:
A. Control
B. Efficiency .
KEY PARTS:
A. LOADING DOCK for foodstuffs, housekeeping supplies, and a great many other items
B. RECEIVING DEPARTMENT - receiving of shipments as well as the checking of whatever comes
into the hotel and sending the various items received to their proper destination. It should be
located directly on or adjacent to the loading dock.
C. GARBAGE AREA - Where garbage is shipped out, it is wise to have the garbage rooms so placed
(and, incidentally, refrigerated) that the receiving office has this space in full view to discourage
an outside accomplice or an employee who is leaving the hotel from entering the garbage room
to filch what was placed there previously by someone in the kitchen or the supply areas.
D. HOTEL PERSONNEL AREA - adjacent to the receiving area. Usually time control is through the
mediumof a time clock, which is punched by the employees.
E. LOCKER ROOM - should be provided with ample toilet facilities and showers.
F. STEWARD OFFICE (near loading dock) - there should be a floor scale to check the weight of
produce as it enters. If the food storage and preparation kitchens are located on a different
level, a sidewalk lift or conveyor belts should be provided.
G. TIMEKEEPER OFFICE - will check the employees in and out and help to discourage those who
may be tempted to steal.
H. LINEN ROOM should be related to the housekeeper and laundry room. The soiled linen room
connects by vertical linen chute to the service room on every typical floor, and every typical
floor is connected by a service elevator that opens to the lower-floor service area convenient
to the scrutinizing gaze of the steward and the timekeeper.
I. LAUNDRY FACILITIES - requires a good-sized space for washers, dryers, drum ironers, and
various pressing machines-each suitable for its own type of flatwork, uniforms and guests'
laundry, and men's and women's wearing apparel.
J. HOUSEKEEPING DEPARTMENT - under the housekeeper's strict control and supervision will be
all the maids and porters. The housekeeper's area is also a storage area, for here are kept all
the supplies that become a part of housekeeping. There will usually be s place for a seamstress
to mend those sheets, pillowcases, and drapes that need repair.
K. FOOD AND BEVERAGE SERVICE
Dry storage or liquor storage (a room with a big lock on it)
 Refrigerator box of the proper temperature will be needed, as well as work space, sinks,
and cutting boards where vegetables will be prepared for the chefs as needed.
Vegetable preparation area
Dairy products will go to their own cold-storage boxes.
Fish preparation needs its own space.
Freezer, refrigerator, and cold storage boxes require heavy insulation. Slab sinkages in
these areas should be provided for.
Bakery facilities
Rough cooking area location of big soup kettles, vegetable steamers, the ovens, and
the hot tops where most of the bulk foods will be prepared.
Pot washing area
Finished cooking area - for sauces and gravies as well as broiling and trying and
applying final flame to various types of meats, fish, and fowl.
Chefs Aisle
Serving tables
Plate warmer
Bains-marie - which are pans immersed in circulating warm or hot water into which
are put already prepared vegetables, gravies and soups, all kept at the proper
temperature, so that the chef can ladle the required portion of food onto the dish
where he has already placed his steak, broiled fish, fried fond, or other entre.
Garde manger section - here have been delivered all the prepared vegetables and
fruits, and work up tire various types of hors d'oeuvre as well as seafood cocktails and
other cold items for the start of a meal car salads that accompany the main dish.
Bread and rolls, butter, coffee, tea, and ice storage
Dishwashing - close to the dining room area; fairly isolated from the actual cooking and
serving area
Checker's desk - where he presents a check indicating the items that he is taking out
of the kitchen to the diner
Service bar - with a bartender who will prepare tire drinks that the waiter has ordered.
Chef's office
Room-service area sufficient space for room-service rolling tables. The room-service
area is always close to tire cooking and garde manger area
Banquet area - there will be mobile cabinets that take trays.
MATERIALS
A. Can be easily cleaned.
B. The walls, in most kitchens, were usually ceramic tile
C. By all means, every effort should be made to hold down the noise level in the
kitchen, and this is best accomplished by using a perforated metal ceiling with
acoustic bolts above or a ceramic-treated acoustical material.
D. Hoods over all cooking areas are a must
E. Toilets and washrooms for kitchen help, so that it isn't necessary for them to
return to their locker rooms, which may be at some distance
I. EMPLOYEES CAFETERIA
J. MECHANICAL SPACES
A. Boiler or mechanical room
B. Carpentry shop, an
C. Upholstery shop
D. Locksmith
 K. ADMINISTRATIVE AREA
A. Accounting and bookkeeping offices (which back up the front cashiers)
B. Reservations offices (which back up to the front registration desk)
C. Management (reception area, manager's office, and assistant manager's office)
D. Head of the food and beverage department
E. Mail sorting room (behind the registration desk)
F. Secretariat pool to handle all the spaces

FRONT OF THE HOUSE:

KEY PARTS
A. Lobby
Registration Area front desk, registration clerk, mail rack, administration spaces
2 000 rooms above 4 to 6 registration clerks
100 to 200 rooms 1 to 2 registration clerks
A resort hotel will require a large lobby
B. Dining spaces
C. Rest rooms
D. Passenger elevators
E. Corridors
F. Hotel rooms
G. Advance Reservations
H. Mail and Keys
I. Cashier - adjacent to the registration desk
J. Administrative Area manager, asst. manager, secretarial pools, bookkeepers, teletype
machines, a mailroom
K. Coffee shop
L. Cocktail lounge - close to the dining room
M. Guest-room floors - place them centrally so that the distance walked by a guest in any direction
is reduced to a minimum.
N. Elevator - it would obviously be wrong to place the elevators at the end of a long corridor
O. Bell captain's station
P. Guest-Floor Corridors
No guest-room doors should be placed opposite the elevators
Full-length mirror
Good-sized ash receiver for cigarettes
Not over 100 ft in length.
Normally, 6 ft is considered an adequate width
Setting doors back from the corridor wall 1 ft or even as much as 2 ft gives each room
entrance its own sense of privacy.
Q. Guest Room
Types: Studio, Suite, etc
No furniture opposite the bed
3 ft aisle
Minimum size of 10 ft 6 in
Two armchairs with cocktail table
Luggage stand
R. Guest Bathroom
The tub in a guest room is normally a 5-ft 6 in tub.
 Handheld shower head which operates as well as the normal wall shower head
Lavatory (marble slab)
Medicine cabinet
Electrical outlet
S. Guest Room Closet
Closed storage area
T. Banqueting Facilities
Meeting rooms will be arranged in a straight line, so that the walls separating one room from
the other can be made movable.
As a rule of thumb, a person standing in fairly close quarters will take up approximately 5 sq
ft. A person seated at a table will take up anywhere from 10 to 15 sq ft. A person seated for a
seminar or a meeting will require 8 or 9 sq ft.

REFERENCE:

[1] https://www.scribd.com/document/95761345/HOTEL-DESIGN-Copy-doc