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ELEMENTS FOR CONSIDERATION IN
DEVELOPING THE DESIGN
CONCEPT
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INTRODUCTION

 DESIGN
 Refers to the overall space planning; it defines the size, shape, style
and decoration of space and equipment in the lodging and foodservice
facility.
 Elements for consideration:
 Practical Elements

 Essential Elements

 Aesthetic Elements

 Technical Elements

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PRACTICAL
ELEMENTS

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PRACTICAL ELEMENTS

 FUNCTIONALITY
 Thequality or state of being functional; refers to the functions
or processes that will require space:
 Checking in of food and non-food items
 Storage for perishable and staples
 Preliminary preparations for vegetables, meats, fish and poultry
 Cooking and baking
 Pot and pan washing and storage
 Garbage and waste disposal.
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PRACTICAL ELEMENTS

 Space Analysis
 The objective is to determine the size of each functional area and
the relationships among functional areas according to the
owner’s operational objectives.

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PRACTICAL ELEMENTS

 Principal public areas and requirements for hotel

functions including but not limited to:
 Public Areas
 Guestrooms

 Food and Beverage Outlets

 Function, Meeting and Banquet Rooms
 Retail Areas
 Pool, Health Club and other Recreational Areas
 Parking
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PRACTICAL ELEMENTS

 Principal public areas and requirements for hotel functions including but not
limited to:
 Functions
 Room Service
 Front Office
 Trash and Garbage Disposal
 Employee Dining Area
 Elevators
 Communication Systems
 Fire Safety
 Laundry and Valet
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PRACTICAL ELEMENTS

 VERSATILITY
 Capable of doing many things competently.
 Having varied uses or serving many functions.

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PRACTICAL ELEMENTS
 PRACTICALITY AND CONVENIENCE

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PRACTICAL ELEMENTS
 PRACTICALITY AND CONVENIENCE

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PRACTICAL ELEMENTS

 PRACTICALITY AND CONVENIENCE

 Cluster public areas around the lobby.
 Separate guest, staff and goods circulation.
 Separate hotel entrance, ballroom entrance and receiving.
 Cluster food and beverage outlets around kitchen

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PRACTICAL ELEMENTS

 MAXIMIZING USE OF SPACE

 Guide in approximating dining room space:
 Know the number of seats projected in the feasibility study report;
ex. 75 seats for a restaurant.
 Multiply 75 seats by 15-18 square feet

- Approximately the area required for the dining room should be

1,125 – 1,350 sq. ft.

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Accepted Space Allocation Standards

ESTIMATED TOTAL FACILITY SPACE

FOR FOODSERVICE FACILITIES
TYPE OF AREA/SEAT AREA/SEAT
OPERATION (SQ. FT.) (SQM)

TABLE SERVICE 24-32 2.23-2.97

COUNTER SERVICE 18-24 1.67-2.23

BOOTH SERVICE 20-28 1.86-2.60

CAFETERIA 22-30 2.04-2.79
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SERVICE
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Accepted Space Allocation Standards

COMFORT ROOM REQUIREMENTS

DINING NO. OF WATER NO. OF NO. OF HAND
ROOM CLOSETS URINALS BASINS
CAPACITY F M F M
(no. of
persons)
1 – 49 1 1 1 1 1
50 – 60 2 2 1 1 1
61 – 120 2 2 2 2 2
For every add’l 1 1 1 1 1
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Accepted Space Allocation Standards

 KITCHEN AREA:
▪ 30% of total area
▪ Total Area – Dining room space = Kitchen Space

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Accepted Space Allocation Standards
SPACE ALLOWANCE PER SEAT
TYPE OF ALLOWANCE/SEAT

OPERATION SQ. FT. SQM.

CAFETERIA: COMM’L 16 – 18 1.49 - 1.67

CAFETERIA: 12 – 15 1.11 – 1.39
COLLEGE/IND’L
CAFETERIA: SCHOOL 9 – 12 0.84 – 1.11
COUNTER SERVICE 18 – 20 1.67 – 1.86
TABLE SVC: COLLEGE 12 – 15 1.11 - 1.39
TABLE SVC: HOTEL, RESTO 15 – 18 1.39 – 1.67
TABLE SVC: MINIMUM 11 – 14 1.02 – 1.30
TABLE SVC: BANQUET 10 – 11 0.93 - 1.02
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PRACTICAL ELEMENTS

 MAXIMIZING USE OF SPACE

Square Arrangement Diagonal Arrangement

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PRACTICAL ELEMENTS

 BUILT-IN SANITATION
 Based on the Sanitation Code of the Philippines
 Includesthe minimum health requirement for installation of equipment
and construction of walls, floors, and ceilings for the proposed place.
 Layout of the kitchen must not allow or cause food to be contaminated
during preparation.
 The water supply must be kept safe by installing well-designed plumbing
in the establishment.

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PRACTICAL ELEMENTS

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PRACTICAL ELEMENTS

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ESSENTIAL ELEMENTS

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ESSENTIAL ELEMENTS

 ERGONOMICS
 (or human factors) is the scientific discipline concerned with the
understanding of the interactions among human and other
elements of a system, and the profession that applies theory,
principles, data and methods to design in order to optimize
human well-being and overall system performance.
- (International Ergonomics Association Executive Council,
August 2000)

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ESSENTIAL ELEMENTS

 ERGONOMICS
 Derived from the Greek word ergon (work) and nomos (natural law) to denote
the science of work.
 Promotes a holistic approach in which considerations of physical, cognitive,
social, organizational, environmental and other relevant factors are taken into
account.
 Contributes to the design and evaluation of tasks, jobs, products, environments
and systems in order to make them compatible with the needs, abilities and
limitations of people.

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ESSENTIAL ELEMENTS

 ERGONOMICS
 Objectives of Ergonomics:
 Enhance the efficiency and effectiveness with which work is carried out.
 Enhance certain desirable human values at work – increase safety; increase
comfort (of using technology); decrease fatigue of operator (e.g. by
providing more rest breaks); decrease stress on individual; increase user
satisfaction; and increase quality of life for all people (able and differently-
abled people)

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ESSENTIAL
1. Physical ELEMENTS
Work Environment
demands (e.g. Lifting
Technology
1. Product design (e.g. Designing
objects, moving objects) product dimensions using
2. Skill demands (e.g. Typing at anthropometrics,
110 words per minute) biomechanics data)
 ERGONOMICS
3. Risk demands (e.g. Running on 2. Hardware Interface Design
an ice pavement)
Ergonomics includes the study of(e.g. Designing controls and
the ff.:
4. Time demands (e.g. Trying to displays to meet user
finish all of the work by the end expectations)
of the sem) 3. Software interface design (e.g.
Designing icons and
commands to meet user
expectations.
Psychosocial Environment Physical Environment
1. Social (e.g. Working in teams) 1. Physical agents (e.g. Heat,
2. Cultural (e.g. Pace of life is noise, vibration)
different in different countries) 2. Chemical agents (e.g. Air
3. Lifestyle (e.g. Work vs. Leisure pollutants)
time) 3. Biological agents (e.g.
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ESSENTIAL ELEMENTS

 ERGONOMICS
 For body structure and movement:
 Human tasks should be designed so the limitations of the
body structure and body movements are not violated.
 Limbs are suitable for the application of force while the spine is
not. The spine is intended to be used in an almost vertical
position and is fairly inefficient when it is flexed or bent.

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ESSENTIAL ELEMENTS

 ERGONOMICS
 Working practice controls:
 Change the workstation layout.
 Design tools to accommodate employees (for example, better grip for
knives and peelers to reduce wrist bending postures).
 Change the way materials, parts and products are transported to reduce
hazards in lifting heavy loads.
 The best posture for doing normal tasks, either seated or standing is to
have the spine erect.

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ESSENTIAL ELEMENTS

 ERGONOMICS
 Working practice controls:
 Certain body movements and actions are easier than others.
 Limitsof weight to be lifted by people without mechanical aid
are 50 lbs. for men and 25 lbs. for women.
 Change temperature and lighting if it will affect employee
discomfort.
 Integrate ergonomics into equipment design.
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ESSENTIAL ELEMENTS

 ERGONOMICS
 Examples of ergonomic controls that are implemented in
hotels where employees are working in computer
terminals:
 Large monitors are provided to each employee to reduce eye
strain.
 A variety of standardized ergonomic accessories are also
provided to employees including ergonomic chairs, keyboards
with built-in wrist rests, and headsets to relieve neck strain while
talking on the telephone.
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ESSENTIAL ELEMENTS

 ERGONOMICS

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ESSENTIAL ELEMENTS

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ESSENTIAL ELEMENTS

 ERGONOMICS – SUFFICIENT AISLE SPACE

Aisle Space Needed Depending on the Type of Work

Description of the Space Aisle Width Needed
Single aisle with limited equipment 0.76 to 0.91 m
Double aisle with limited 1.1 to 1.4 m
equipment
Single aisle with protruding 1.1 to 1.4 m
equipment
Double aisle with protruding 1.4 to 1.8 m
equipment
Aisle with light traffic 0.9 to 1.2 meters
Aisle with major traffic 1.2 to 1.8 meters
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ESSENTIAL ELEMENTS

 ERGONOMICS

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ESSENTIAL ELEMENTS

 ANTHROPOMETRICS
 Measurement of the dimensions of the body and other physical
characteristics.
 Two type of measurement:
1. Static (structural) anthropometry – measure distance of bones
between joint centers including some soft tissue measures in contour
dimensions.
2. Dynamic (functional) anthropometry – distances are measured when
body is in motion or engaged in a physical activity. It includes reach,
clearance and volumetric data.
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ESSENTIAL ELEMENTS

 ANTHROPOMETRICS

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ESSENTIAL ELEMENTS

 ANTHROPOMETRICS

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ESSENTIAL ELEMENTS

 CONCERN FOR PHYSICALLY-CHALLENGED PERSONS

 Batas Pambansa Bilang 344 – a govenrment regulation
formulated primarily to enhance mobility of physically-challenged
persons requiring institutions to install facilities and other devices
that will assist these persons. Accordingly, it aims to promote the
rights of these people to participate fully in the social life and the
development of the societies in which they live, and provide them
with the same opportunities available to other citizens.

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ESSENTIAL ELEMENTS

 CONCERN FOR PHYSICALLY-CHALLENGED PERSONS

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ESSENTIAL ELEMENTS

PRACTICE REASON
Make entryways bright and To increase space.
 CULTURAL PRACTICES inviting, on a wall closely facing a
front door, have a mirror.
Hang a metal wind chime or a To encourage clarity, focus, and
crystal from the ceiling. metal acuity.
Beds, desks and chairs should be To avoid vulnerability.
placed in such a way that people
using them face the door.
Unblock entrances and exits. To increase opportunities.
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ESSENTIAL ELEMENTS

 CULTURAL PRACTICES

 CONCERNS FOR THE ENVIRONMENT

 SAFETY AND SECURITY
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AESTHETIC
ELEMENTS

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AESTHETIC ELEMENTS

 COLOR – can communicate a theme, style, mood, feeling

and even a way of life.
 The use of warm reds, browns and yellows, golds and oranges
enhance the appearance of foods.
 Guestrooms are best painted with cool colors such as blue and
green which are associated with tranquillity and comfort.
A feeling of spaciousness can be created by using the whites and
light blues, while a sense of restriction is created by the darker
colors.
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AESTHETIC ELEMENTS

 Orange, yellow red: (sunshine, heat, fire)

 Warm, active and stimulating colors
 Tend to create a sociable atmosphere.
 Advance surfaces, making a room look smaller, more intimate.
 Red tints are flattering to the skin (color blended lamps).
 Screened infrared lamps for food display.

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AESTHETIC ELEMENTS

 Orange, yellow red: (sunshine, heat, fire)

 Sensitivity of the eye to brilliant colors (such as red) quickly tires
and visual fatigue tends to distort other colors by emphasizing
those in direct contrast.
 Bright colors are most suitable in premises with lively activity and
high turnover (fast-food units, snackbars)
 Large areas should be toned down to allow small accents of color.

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AESTHETIC ELEMENTS

 Orange, yellow red:

(sunshine, heat, fire)

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AESTHETIC ELEMENTS

 Orange, yellow red:

(sunshine, heat, fire)

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AESTHETIC ELEMENTS

 Blues, greens: (sky, grass, sea)

 Cool, background colors (blues tend to be passive, weak colors)
 Green is relaxing and refreshing.
 Appear to make surfaces recede and emphasize spaces.
 Less quickly and easily discerned and can be employed in large areas
 Should be in pure tones rather than grey shades.

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AESTHETIC ELEMENTS

 Blues, greens:
(sky, grass, sea)

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AESTHETIC ELEMENTS

 Red-blue:
 Violet
is a heavy, cold color with the opposite effect to
yellow, producing a sensation of withdrawal and
oppression.
 Purpleis more variable; it can be used for minor
accentuation, richness of color and dignity.

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AESTHETIC ELEMENTS

 Red-blue:

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AESTHETIC ELEMENTS

 Neutral Shades:
 Cream, grey, and beige blend into the background.
 Neutral shades are necessary to contrast with intense color highlights.
 With careful blending neutral shades can suggest simplicity and elegance.
 White is the color of purity, cleanliness and order; it plays an important role in
separating colors and giving them vitality.
 White can be combined with bright, clear colors for freshness and liveliness
(gingham, red, yellow, green)

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AESTHETIC ELEMENTS

 Neutral Shades:

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AESTHETIC ELEMENTS

 Neutral Shades:

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AESTHETIC ELEMENTS

 ADEQUATE LIGHTING
 Foot candles – equivalent to the amount of light from a standard
candle that strikes a 1-foot-square surface from a distance of 1
foot.

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Kitchen Work Area 30-40
Storeroom 10-20
Cashier 50-60
Loading Platform 20-25
Building Entrance 10-20
Restroom 20-30
Hotel: General Guest Areas 10-20
Accounting and Bookkeeping Offices 100-150

Dining Rooms
Quick Service 40-50
Casual Dining 10-20
White Tablecloth 5-15

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AESTHETIC ELEMENTS

 NOISE AND SOUND CONTROL

 80-90 decibels – nuisance and disturbing factor

 35-40 decibels – generally acceptable sound levels for hotels.
 45-50 decibels – generally acceptable sound levels for
restaurants.

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AESTHETIC ELEMENTS

 MUSIC
 Used to stimulate or create certain moods for people.
 Properly programmed music is a good morale booster which
results in increased work productivity of employees.

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AESTHETIC ELEMENTS

 FINISHES (Texture)
 Soft rough: presents a broken up surface which absorbs light
and tends to look darker and appear closer than it is. Softness
suggests warmth and can be in strong dark colors.
 Soft smooth: cover a wide range of close pile fabrics such as
velvets, linens, silks, satins, leather, vinyl used in furnishings and
upholstery. Rich appearance produced by sheen and shades of
light with soft folds.

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AESTHETIC ELEMENTS

 FINISHES (Texture)
 Hard smooth: most traditional interior finishes (plaster, marble,
glass tiles) give a coldness and severity which must be softened
by the use of textiles, carpets and soft furnishings. Can be
tempered by warm colors.
 Hard rough: exposed stonework and brick work produce strong,
penetrating impressions which can be emphasized by directional
lighting. Employed in natural colors (neutral) and in small areas
(usually one wall).
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AESTHETIC ELEMENTS

 AMENITIES AND ACCESSORIES

 Flower arrangements
 Plants and trees
 Artworks like paintings, sculptures, etc.
 Decorative lights
 Wall hangings
 Jars and vases

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TECHNICAL
ELEMENTS

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TECHNICAL ELEMENTS - HOTEL

 HOTEL PLANNING: CONCEPTUAL DESIGN SETTING

 Separate hotel entrance, ballroom entrance, receiving area.

 Provide a maximum number of rooms with view.
 Make the hotel visible from road.
 Hide most of the parking from rooms view.
 Orient the building and recreational facilities for sun, wind, view, etc.
 Allow space for later building expansion.

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TECHNICAL ELEMENTS - HOTEL

 BUILDING: FUNCTIONAL ASPECTS

 Cluster public areas around lobby.

 Cluster food and beverage outlets around kitchen.
 Separate guest, staff and goods circulation
 Locate receiving, kitchen, and food outlets on the same floor.
 Minimize service and back-of-the-house space.

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TECHNICAL ELEMENTS - HOTEL

 BUILDING: ARCHITECTURAL ASPECTS

 Provide a large lobby or other focal space

 Provide a variety of and sequential hierarchy of spaces
 Separate long-span and short-span spaces

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TECHNICAL ELEMENTS - RESTAURANT

 ORGANIZATIONAL CONCEPT
 Type of restaurant
 Chain or independent
 Name of outlet
 Location

 Market Description
 Financial

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TECHNICAL ELEMENTS - RESTAURANT

OPERATIONAL CONCEPT
 Menu  Pricing philosophy
 Capacity  Merchandising opportunities
 Operating hours  Entertainment
 Style of service  Separate bar/lounge
 Off-site dining (drive-through, take-  Cash settlement
out)
 Use of service staff

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TECHNICAL ELEMENTS - RESTAURANT

 ARCHITECTURAL CONCEPT
 Building form
 Sitting

 Image

 Materials

 Plan organization
 Entry

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TECHNICAL ELEMENTS - RESTAURANT

DINING ROOM CONCEPT

 Entry sequence  Seating type and mix
 Food/wine display  Lighting
 Self-service/buffet  Level changes
 Decorative treatment  Tabletop design
 Atmosphere  Uniforms

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