Facilties Chapter 11 EOCQ

what are the key steps of the development process?

-begins w/ conceptual phase where first idea for project is envisioned -cursory analysis suggests that potential hotel is not practical and owner/developer moves on to another venture -but when there is proven demand and sufficient resources to develop the project, the development process continues for 3-4 yrs. until hotel finally opens -development and design process brings together many specialists in an intensive, cooperative effort -owner/developer require assistance of legal and financial experts and marketing consultants -assemble a design team including architects, engineers, interior designers, kitchen specialists, and other design consultants -establish agreement w/ franchise or hotel mgt. company and involve it in operational decisions -negotiate both construction and permanent financing agreements and contract w/ construction firm to build property -critical to successful project is organization of pre-design phase (pg. 421) where criteria are set, development team is brought together, and preliminary budgets and schedules are established

what are some of the design criteria for food and bev duties?

1. location-- position the main three-meal restaurant convenient to the lobby. Consider locating specialty restaurant w/ direct exterior access. 2. service-- group all food outlets close to kitchen or satellite pantry and provide bars w/ nearby storage and support areas. 3. flexibility-- design large restaurants and bars so that sections can be closed during slow periods. 4. support areas-- place public restrooms, coatrooms, and telephones nearby. 5. layout-- provide desk for host, service stations, flexible mix of table sizes. Minimize or eliminate floor-level changes to better accommodate disable guests

what are the 3 phases the architect typically works through?

1. schematic design-- alternative plans are studied and a design direction is established for the hotel 2. design development-- plan is firmly set, materials and finishes are selected, interior design and engineering systems are coordinated, and construction budget is outlined 3. construction docs--complete architectural and engineering drawings and specifications are prepared for bidding and construction

what are some of the site characteristics an architect must investigate before designing a hotel?

1. visibility and accessibility-- consider surrounding street patterns, road access 2. surface conditions-- terrain, vegetation, utilities, existing buildings, roads, environmental constraints 3. subsurface conditions-- investigate water table, bearing capacity of the soil, underground utilities, environmental hazards 4. regulatory restrictions-- research applicable zoning, parking, building, other codes 5. site character-- study surface conditions, adjoining uses, views 6. orientation and climate-- position building and recreational facilities for sun, analyze microclimate 7. adaptability-- determine site's potential for expansion or development for other uses

what food production areas should be linked if possible?

Essential food service connections: -food storage to main kitchen -main kitchen to restaurants -room service area to service elevators -kitchen or banquet pantry to ballroom Desirable food service connections: -receiving to food storage -main kitchen to banquet pantry -banquet pantry to smaller banquet rooms -banquet pantry to pre-function rooms -three-meal restaurant pantry to room service area -kitchen to beverage outlets -beverage storage to beverage outlets -kitchen to garbage/trash holding -kitchen to employee dining

what role do function areas play in a hotel?

includes ballrooms, smaller meeting and banquet rooms, reception and exhibit spaces, dedicated conference and board rooms -used for variety of corporate and association meetings -corporate groups--- require relatively small but high-quality spaces for sales and mgt. meetings, new product introductions, continuing ed. programs for executives -association market--- needs extensive exhibition space, facilities for large group meetings, and small rooms for seminars and workshops -local organizations--- use hotel function space for variety of meetings, banquets, receptions -residents--- use for wedding receptions and other special occasions

what does a feasibility report typically cover?

-first steps that developer takes is to study the feasibility of the proposed hotel -prepared by consulting firm and reviewed by hotel mgt. company -purpose is threefold: 1. assesses present and future demand for lodging and such hotel services as meeting rooms, restaurants, lounges, and recreational facilities 2. recommends a basic mix of facilities and positions the future hotel against its primary competitors 3. estimates the proposed hotel's operating income and expenses for 5-10 years after hotel opens -owners use this study to help obtain permanent financing; gain a franchise or mgt. agreement; attract equity partners; or support a request for zoning change -feasibility study provides description of the local area and potential markets, recommends proposed facilities, and projects cash flow typical report includes: 1. local area evaluation-- analyzes economic vitality of city/region and describes suitability of project site for hotel 2. lodging market analysis-- assesses present demand for lodging and other rev generators and future growth rates for each of several market segments, and identifies the existing supply of competitive properties and their probable growth 3. proposed facilities-- proposes balance of guestroom and rev-generating public facilities (restaurants and lounges, function rooms, retail stores, recreational facilities) and assesses competitive position of the property 4. financial analysis-- estimates income and expenses for hotel over 5-10 yr. period to show its potential cash flow after fixed charges (before debt service and income tax)

why is it impt. for develop. team to establish construction and engineering criteria

-helps better define quality levels, establish project budget, identify which specialists will be needed, ensure that critical elements aren't forgotten or ignored -develop. team needs to establish outline specifications that identify construction details such as primary exterior materials, type of window glass and quality of interior finishes -must comply w/ regulations, zoning codes, health standards, fire codes, ADA -establish engineering standards to meet these codes and to establish level of quality in interior environ. -engineering criteria must be established for heating, air conditioning, ventilation, water, power, lighting, fire protection, communication systems

what are some back-of-the-house design criteria?

-plan the receiving area to accommodate at least 2 trucks at one time, more for larger operations -enclose receiving area so that it is secure and protected from weather -separate the trash/garbage holding area from the receiving dock -position receiving and timekeeper offices so that managers visually control loading dock and employee entrance -establish employee lockers based on the staffing program for the hotel and the expected male/female ratio -design employee lounge or dining areas w/ a serving line, dining tables, lounge seating, vending, etc.; if possible provide windows for natural light -provide linen chute from guestroom floor service areas to soiled linen area -establish separate locked linen storage for particular departments (f&b, pool, etc.) -group the engineering offices, maintenance shops, and support spaces around a central work area -locate mechanical areas so that noise and vibration don't negatively affect guest areas -design mechanical rooms to allow for eventual equip replacement

what are some of the planning considerations for guestroom floors?

Some of the planning requirements: -must be designated number of guestrooms or suites -guest and service elevators should be conveniently located -exit stairways must meet building code -adequate linen storage and vending areas should be provided -small electrical and telephone equip closets are usually necessary More common guestroom floor configurations: -double-loaded (rooms laid out on both sides of a central corridor)---most efficient -tower (rooms are grouped around central vertical core) -atrium (rooms off a single-loaded corridor encircling a multi-story lobby space -room mix (number of rooms of each type) -number of rooms for ppl w/ disabilities -number of connecting rooms -guest bathroom standards