logging in or signing up fACILITY epaulcst Download Post to : URL : Related Presentations : Let's Connect Share Add to Flag Embed Email Send to Blogs and Networks Add to Channel Copy embed code: Embed: Flash iPad Dynamic Copy Does not support media & animations Automatically changes to Flash or non-Flash embed WordPress Embed Customize Embed URL: Copy Thumbnail: Copy The presentation is successfully added In Your Favorites. Views: 8 Category: Education License: All Rights Reserved Like it (0) Dislike it (0) Added: October 11, 2013 This Presentation is Public Favorites: 0 Presentation Description No description available. Comments Posting comment... Premium member Presentation Transcript 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 You do not have the permission to view this presentation. In order to view it, please contact the author of the presentation.