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Facilities Management and Design: 

Facilities Management and Design Chapter 12 Lodging Planning and Design

Hotel development process: 

Hotel development process Conceptualization Feasibility study Space allocation program Operational criteria Construction and engineering criteria Budget Preliminary schedule

Conceptualization: 

Conceptualization Let’s build a hotel

Feasibility studies: 

Feasibility studies Purpose of feasibility studies To obtain financing Attract equity partners Get franchise or management contract Components of typical reports Local area evaluation Local lodging market analysis Proposed revenue facilities Financial analysis Pro forma income/ cash flow statements

Space Allocation Program: 

Space Allocation Program Lists Design Requirements Varies by hotel type 90% for ltd. service/ budget hotels <65% for large convention/ resort hotels Schematic design

Operational criteria: 

Operational criteria Front Desk Luggage Receiving and Storage Solid Waste Food and Beverage

Construction and engineering criteria: 

Construction and engineering criteria Outlines general standards for Building materials Engineering systems

Budget: 

Budget Early estimates Contingency funds Inflation Reserve against operating shortfall Construction costs are only 60-65% of development costs`

Site planning: 

Site planning First step in designing hotel building Guest arrival first impressions Various entrances porte cochere Parking Approach Driveways Sidewalks Receiving area Emergency access

Guestroom and suite planning: 

Guestroom and suite planning Guestroom planning Functionality aesthetic value cost Floor planning Elevators Exit stairways Linen storage Vending areas Electrical and telephone equipment Basic floor configurations double-loaded slab Tower atrium Guestroom interior layout standard guestroom dimensions non-typical rooms guestroom bathrooms Suite layout single-bay multiple bay presidential front-to-back or shotgun model side-by-side model

Lobby design: 

Lobby design Most prominent of hotel’s public spaces Public facilities clustered around it Lobby design criteria Circulation front desk area Luggage Seating support functions decor

Design of food and beverage outlets: 

Design of food and beverage outlets Identical chain restaurants or Distinctive, individual food and beverage outlets Food and Beverage Outlet types coffee shops specialty restaurants gourmet dining Deli pastry shop Lounge types lobby bar cocktail bar entertainment room

Function space design: 

Function space design Corporate groups (this is in the book and incomplete) small, high-quality spaces for sales/management meetings product introductions continuing education Association market Exhibition space Large group meetings Seminars Workshops Alternative furniture layouts Flexibility increased capacity

Recreational Facilities and Administrative Offices: 

Recreational Facilities and Administrative Offices Recreational facilities growing in popularity convenient access for non-guests Administrative offices front office Accounting Executive sales and catering

Food production area design: 

Food production area design Integration of mechanical, electrical, and plumbing services with functional layout Distances between working areas kept to minimum; related activities close together; flexibility Receiving and food storage area, kitchens, restaurants, banquet rooms of single floor Amount of kitchen and food and beverage storage required as a function of the number of meals served

Back-of-the-house design: 

Back-of-the-house design Conduct planning and layout activities at the outset Review, refine, expand as needed regularly during project Special planning consideration to Receiving Trash General storage Employee areas Laundry and housekeeping Maintenance and engineering