REPUBLIC OF THE PHILIPPINES DEPARTMENT OF TOURISM MANILA RULES AND REGULATIONS TO GOVERN THE ACCREDITATION OF HOTELS, TOURISTS INNS,

MOTELS, APARTELS, RESORTS, PENSION HOUSES AND OTHER ACCOMMODATION ESTABLISHMENTS PURSUANT TO THE PROVISIONS OF EXECUTIVE ORDER NO. 120 IN RELATION TO REPUBLIC ACT NO. 7160, OTHERWISE KNOWN AS THE LOCAL GOVERNMENT CODE OF 1991 ON THE DEVOLUTION OF DOT'S REGULATORY FUNCTION OVER TOURIST ESTABLISHMENTS, THE FOLLOWING RULES AND REGULATIONS TO GOVERN THE ACCREDITATION OF ACCOMMODATION ESTABLISHMENTS ARE HEREBY PROMULGATED. CHAPTER I DEFINITION OF TERMS Section 1. Definition. For purposes of these Rules, the following shall mean: a. Hotel a building, edifice or premises or a completely independent part thereof, which is used for the regular reception, accommodation or lodging of travelers and tourist and the provision of services incidental thereto for a fee. b. Resort any place or places with pleasant environment and atmosphere conducive to comfort, healthful relaxation and rest, offering food, sleeping accommodation and recreational facilities to the public for a fee or remuneration. c. Tourist Inn a lodging establishment catering to transients which does not meet the minimum requirements of an economy hotel. d. Apartel any building or edifice containing several independent and furnished or semifurnished apartments, regularly leased to tourists and travelers for dwelling on a more or less long term basis and offering basic services to its tenants, similar to hotels. e. Pension house a private or family-operated tourist boarding house, tourist guest house or tourist lodging house employing non-professional domestic helpers regularly catering to tourists and travelers, containing several independent lettable rooms, providing common facilities such as toilets, bathrooms/showers, living and dining rooms and/or kitchen and where a combination of board and lodging may be provided. f. Motorist hotel (Motel) - any structure with several separate units, primarily located along the highway with individual or common parking space at which motorists may obtain lodging and, in some instances, meals. g. Department or DOT the Department of Tourism. h. Accreditation a certification issued by the Department that the holder is recognized by the Department as having complied with its minimum standards in the operation of the establishment concerned which shall ensure the safety, comfort and convenience of the tourists.

CHAPTER II CLASSIFICATION OF AND STANDARD REQUIREMENTS FOR HOTELS Section 2. Classification of Hotels. For purposes of accreditation, hotels are hereby classified into the following categories, namely: a. b. c. d. De Luxe Class First Class Standard Class Economy Class

Section 3. Requirement for a De Luxe Class Hotel. The following are the minimum requirements for the establishment, operation and maintenance of a De Luxe Class Hotel: a. Location 1. The locality and environs including approaches shall be suitable for a luxury hotel of international standard; 2. The facade, architectural features and general construction of the building shall have the distinctive qualities of a luxury hotel. b. Bedroom Facilities and Furnishings Size All single and double rooms shall have a floor area of not less than twenty-five (25) square meters, inclusive of bathrooms. Suite There shall be one (1) suite per thirty (30) guest rooms. Bathrooms 1. All rooms must have bathrooms which shall be equipped with fittings of the highest quality befitting a luxury hotel with 24-hour service of hot and cold running water; 2. Bathrooms shall be provided with bathtubs and showers; 3. Floors and walls shall be covered with impervious material of elegant design and high quality workmanship. Telephone There shall be a telephone in each guest room and an extension line in the bathroom of each suite. Radio/Television There shall be a radio, a television and relayed or piped-in music in each guest room. Cold Drinking Water There shall be a cold drinking water and glasses in each bedroom.

 Refrigerator/Mini-Bar There shall be a small refrigerator and a well-stocked bar in each guest room. Room Service There shall be a 24-hour room service (including provisions for snacks and light refreshments). Furnishings and Lighting 1. All guest rooms shall have adequate furniture of the highest standard and elegant design; floors shall have superior quality wall-to-wall carpeting; walls shall be well-furnished with welltailored draperies of rich materials; 2. Lighting arrangements and fixtures in the rooms and bathrooms shall be so designed as to ensure aesthetic as well as functional excellence. Information Materials Room tariffs shall be prominently displayed in each bedroom plus prominent notices for services offered by the hotel, including food and beverage outlets and hours of operation, fire exit guidelines and house rules for guests. c. Front Office/Reception There shall be reception, information counter and guest relations office providing a 24-hour service and attended by highly qualified, trained and experienced staff. Lounge There shall be a well-appointed lounge with seating facilities, the size of which is commensurate with the size of the hotel. Porter Service There shall be a 24-hour porter service. Foreign Exchange Counter There shall be a duly licensed and authorized foreign exchange counter. Mailing Facilities Mailing facilities including sale of stamps and envelopes shall be available in the premises. Long Distance/Overseas Calls Long distance and overseas telephone calls shall be made available in the establishment. Reception Amenities There shall be a left-luggage room and safety deposit boxes in the establishment. Telex and Facsimile There shall be telex-transceiver and facsimile facilities in the establishment.

d. Housekeeping Housekeeping shall be of the highest possible standard. Linen There shall be plentiful supply of linens, blankets, towels, etc., which shall be of the highest quality and shall be spotlessly clean. The linens, blankets and towels shall be changed daily. Laundry/Dry Cleaning Service Laundry and dry cleaning services shall be available in the establishment. Carpeting All public and private rooms shall have superior quality carpeting which shall be well kept at all times. e. Food and Beverage Dining Room There shall be a coffee shop and at least one specialty dining room which are well-equipped, well-furnished and well-maintained, serving high quality cuisine and providing entertainment. Bar Wherever permissible by law, there shall be an elegant and well-stocked bar with an atmosphere of comfort and luxury. Kitchen 1. The kitchen, pantry and cold storage shall be professionally designed to ensure efficiency of operation and shall be well-equipped, well-maintained, clean and hygienic; 2. The kitchen shall have an adequate floor area with non-slip flooring and tiled walls and adequate light and ventilation. Crockery 1. The crockery shall be of elegant design and of superior quality; There shall be ample supply of it; 2. No piece of crockery in use shall be chipped, cracked or grazed. The silverware shall be kept well-plated and polished at all times. f. Recreational Facilities Swimming Pool There shall be a well-designed and properly equipped swimming pool. Tennis/Golf/Squash/Gym Facilities There shall be at least one recreational facility or a tie-up with one within the vicinity of the hotel. g. Entertainment Live entertainment shall be provided.

h. Engineering and Maintenance Maintenance Maintenance of all sections of the hotel (i.e., building furniture, fixtures, etc.) shall be of superior standard. Airconditioning There shall be centralized air-conditioning for the entire building (except in areas which are at a minimum of 3,000 feet above sea level). Ventilation There shall be technologically advanced, efficient and adequate ventilation in all areas of the hotel. Lighting There shall be adequate lighting in all public and private rooms. Emergency Power There shall be a high-powered generator capable of providing sufficient lighting for all guest rooms, hallways, public areas/rooms, and operating elevators, food refrigeration and water services. Fire Prevention Facilities The fire prevention facilities shall conform with the requirements of the Fire Code of the Philippines. i. General Facilities Outdoor Area The hotel shall have a common outdoor area for guests (e.g., a roof garden or spacious common terrace). Parking/Valet There shall be an adequate parking space and valet service. Function and Conference Facilities There shall be one or more of each of the following: conference room, banquet hall (with a capacity of not less than 200 people seated) and private dining room. Shops There shall be a barber shop, DOT-accredited travel agency/tour counter, beauty parlor, and sundries shop. Security Adequate security on a 24-hour basis shall be provided in all entrances and exits of the hotel premises.

 Medical Service A medical clinic to service guests and employees shall have a registered nurse on a 24-hour basis and a doctor on-call. j. Service and Staff

1. Professionally qualified, highly trained, experienced, efficient and courteous staff shall be employed; 2. The staff shall be in smart and clean uniforms. k. Special Facilities Business center, limousine service and airport transfers shall be provided. Section 4. Requirements for a First Class Hotel. The following are the minimum requirements for the establishment, operation and maintenance of a first class hotel: a. Location 1. The locality and environs including approaches shall be suitable for a first class hotel of international standard; 2. The facade, architectural features and general construction of the building shall have the distinctive qualities of a first class hotel. b. Bedroom Facilities and Furnishings Size All single and double rooms shall have a floor area of not less than twenty-five (25) square meters, inclusive of bathrooms. Suite There shall be one (1) suite per thirty (40) guest rooms. Bathrooms 1. All rooms must have bathrooms which shall be equipped with fittings of the highest quality befitting a first class hotel with 24-hour service of hot and cold running water; 2. Bathrooms shall be provided with showers and/or bathtubs; 3. Floors and walls shall be covered with impervious material of aesthetic design and high quality workmanship. Telephone There shall be a telephone in each guest room. Radio/Television There shall be a radio, a television and relayed or piped-in music in each guest room. Cold Drinking Water There shall be a cold drinking water and glasses in each bedroom.

 Room Service There shall be a 24-hour room service (including provisions for snacks and light refreshments). Furnishings and Lighting 1. All guest rooms shall have adequate furniture of very high standard and very good design; floors shall have wall-to-wall carpeting; or if the flooring is high quality (marble, mosaic, etc.) carpets shall be provided and shall be of a size proportionate to the size of the room; walls shall be well-furnished with well-tailored draperies of very high quality materials; 2. Lighting arrangements and fixtures in the rooms and bathrooms shall be so designed as to ensure functional excellence. Information Materials Room tariffs shall be prominently displayed in each bedroom plus prominent notices for services offered by the hotel, including food and beverage outlets and hours of operation, fire exit guidelines and house rules for guests. c. Front Office/Reception Lounge There shall be a lobby and well-appointed lounge with seating facilities, the size of which is commensurate with the size of the hotel. Porter Service There shall be a 24-hour porter service. Foreign Exchange Counter There shall be a duly licensed and authorized foreign exchange counter. Mailing Facilities Mailing facilities including sale of stamps and envelopes shall be available in the premises. Long Distance/Overseas Calls Long distance and overseas telephone calls shall be made available in the establishment. Reception Amenities There shall be a left-luggage room and safety deposit boxes in the establishment. Telex and Facsimile There shall be telex-transceiver and facsimile facilities in the establishment. d. Housekeeping Housekeeping shall be of high standard. Linen There shall be a good supply of linens, blankets, towels, etc., which shall be of high quality and should be spotlessly clean. The linens, blankets and towels shall be changed daily. Laundry/Dry Cleaning Service Laundry and dry cleaning services shall be available in the establishment.

 Carpeting All public and private rooms shall have high quality carpeting which should be well kept at all times. e. Food and Beverage Dining Room There shall be a coffee shop and at least one specialty dining room which are well-equipped, well-furnished and well-maintained, serving good quality cuisine and providing entertainment. Bar Wherever permissible by law, there shall be an elegant and well -stocked bar with an atmosphere of comfort. Kitchen 1. The kitchen, pantry and cold storage shall be professionally designed to ensure efficiency of operation and shall be well-equipped, well-maintained, clean and hygienic; 2. The kitchen shall have an adequate floor area with non-slip flooring and tiled walls and adequate light and ventilation. Crockery 1. The crockery shall be of best quality; 2. There shall be adequate supply of it; 3. No piece of crockery in use shall be chipped, cracked or grazed. The silverware shall be kept well-plated and polished at all times. f. Recreational Facilities Swimming Pool There shall be a well-designed and properly equipped swimming pool. Tennis/Golf/Squash/Gym Facilities There shall be at least one recreational facility or a tie-up with one within the vicinity of the hotel. g. Entertainment Live entertainment shall be provided. h. Engineering and Maintenance Maintenance Maintenance of all sections of the hotel (i.e., building furniture, fixtures, etc.) shall be of very high quality. Air-conditioning All private and public rooms shall be air-conditioned (except in areas which are at a minimum of 3,000 feet above sea level).

 Ventilation There shall be technologically advanced, efficient and adequate ventilation in all areas of the hotel. Lighting There shall be adequate lighting in all public and private rooms. Emergency Power There shall be a high-powered generator capable of providing sufficient lighting for all guest rooms, hallways, public areas/rooms, and operating elevators, food refrigeration and water services. Fire Prevention Facilities The fire prevention facilities shall conform with the requirements of the Fire Code of the Philippines. i. General Facilities Parking/Valet There shall be an adequate parking space and valet service. Function and Conference Facilities There shall be special rooms for conference/banquet purposes. Shops There shall be a DOT-accredited travel agency/tour counter, barber shop, beauty parlor, and sundries shop. Security Adequate security on a 24-hour basis shall be provided in all entrances and exits of the hotel premises. Medical Service A medical clinic to service guests and employees with a registered nurse on a 24-hour basis and a doctor on-call shall be provided. j. Service and Staff

1. Highly qualified, trained, experienced, efficient and courteous staff shall be hired; 2. The staff shall be in smart and clean uniforms. k. Special Facilities Facilities for airport transfers shall be provided.

Section 5. Requirements for a Standard Class Hotel. The following are the minimum requirements for the establishment, operation and maintenance of a Standard Class Hotel: a. Location 1. The locality and environs including approaches shall be suitable for a very good hotel; 2. The architectural features and general construction of the building shall be of very good standard. b. Bedroom Facilities and Furnishings Size All single and double rooms shall have a floor area of not less than eighteen (18) square meters, inclusive of bathrooms. Bathrooms All rooms must have bathrooms which shall be equipped with showers and fittings of good standard with cold running water on a 24-hour basis and hotel running water at selected hours. Telephones There shall be a telephone in each guest room. Cold Drinking Water There shall be a cold drinking water and glasses in each bedroom. Room Service Room service shall be provided at selected hours. Furnishings and Lighting All guest rooms shall have furniture of very good standard and design; floors shall have good quality carpets; walls shall be well-furnished and drapes shall be well-tailored and of good material; Lighting arrangements and fixtures in the rooms and bathrooms shall be well designed ensuring complete satisfaction functionally. Information Materials Room tariffs shall be prominently displayed in each bedroom plus prominent notices for services offered by the hotel, including food and beverage outlets and hours of operation, fire exit guidelines and house rules for guests. c. Front Office/Reception Reception and Information Counter There shall be a reception/information counter providing a 24-hour service and attended by qualified and experienced staff. Lounge There shall be a well-appointed lounge the size of which shall be commensurate with the size of the hotel.

 Porter Service Porter service shall be provided upon request. Foreign Exchange Counter There shall be a duly licensed and authorized foreign exchange counter. Mailing Facilities Mailing facilities including sale of stamps and envelopes shall be available in the premises. Long Distance/Overseas Calls Long distance/overseas telephone calls shall be made available upon request. Reception Amenities There shall be a left-luggage room and safety deposit boxes. Telex Facilities Telex facilities shall be optional. d. Housekeeping Housekeeping shall be of good standard. Linen There shall be adequate supply of linen, blanket, towel, etc., of good quality shall be kept clean. Linen, blankets and towels shall be changed daily. Laundry/Dry Cleaning Service Laundry and dry cleaning services shall be available by arrangement. Carpeting There shall be at least carpets in all bedrooms and the floors of public rooms should be properly covered unless the flooring is of very high standard. e. Food and Beverage Dining Room There shall be at least one dining room facility which is well-equipped and well-maintained and serving good quality cuisine and providing entertainment. Bar Whenever permissible by law, there shall be a bar. Kitchen 1. The kitchen, pantry and cold storage shall be professionally designed to ensure efficiency of operation and shall be well-equipped, well-maintained, clean and hygienic; 2. The kitchen shall have an adequate floor area with flooring and tiled walls and adequate li ght and ventilation.

 Crockery 1. The crockery shall be of good quality. 2. No piece of crockery in use shall be chipped, cracked or gazed. The silverware shall be kept well-placed and polished at all times. f. Engineering and Maintenance Maintenance Maintenance of the hotel in all sections (i.e., building furniture, fixtures, etc.) shall be of good standard. Airconditioning At least 75% of the rooms shall be air-conditioned (except in areas which are at a minimum of 3,000 feet above sea level). Ventilation There shall be efficient and adequate ventilation in all rooms. Lighting There shall be adequate lighting in all public and private rooms. Emergency Power There shall be a high-powered generator capable of providing sufficient lighting for all guest rooms, hallways, public areas/rooms, and operating elevators, food refrigeration and water services. Fire Prevention Facilities The fire prevention facilities shall conform with the requirements of the Fire Code of the Philippines. g. General Facilities Parking There shall be adequate parking space. Shops There shall be a sundries shop. Security Adequate security on a 24-hour basis shall be provided in all entrances and exits of the hotel premises. Medical Service There shall be a registered nurse on a 24-hour duty and a doctor on call. h. Service and Staff 1. Only qualified, trained, experienced, efficient and courteous staff shall be employed; 2. The staff shall be in clean uniforms.

i.

Special Facilities

Facilities for airport transfers shall be provided. Section 6. Requirements for a Economy Class Hotel. The following are the minimum requirements for the establishment, operation and maintenance of a Economy Class Hotel: a. Location 1. The locality and environs including approaches shall be such as are suitable for a good hotel; 2. The architectural features and general construction of the building shall be of good standard. b. Bedroom Facilities and Furnishings Size All single and double rooms shall have a floor area of not less than eighteen (18) square meters, inclusive of bathrooms. Bathrooms All rooms shall have bathrooms equipped with showers and basic fittings of good standard with cold running water on a 24-hour basis and hotel running water at selected hours. Telephones There shall be a call bell in each guest room. Cold Drinking Water There shall be a cold drinking water and glasses in each bedroom. Room Service Room service shall be provided at selected hours. Furnishings and Lighting 1. All guest rooms shall have basic furniture of good design; floors shall be well finished; 2. Lighting arrangements and fixtures in all rooms and bathrooms shall be of good standard. Information Materials Room tariffs shall be prominently displayed in each bedroom plus prominent notices for services offered by the hotel, including food and beverage outlets and hours of operation, fire exit guidelines and house rules for guests. c. Front Office/Reception Reception and Information Counter There shall be a reception and information counter providing a 24-hour service and equipped with telephone. Lounge There shall be a reasonably furnished lounge commensurate with the size of the hotel.

 Porter Service Porter service shall be provided upon request. Mailing Facilities There shall be mailing facilities. Long Distance/Overseas Calls Long distance/overseas calls shall be made available upon request. Reception Amenities There shall be a left-luggage room and safety deposit boxes. Telex Facilities Telex facilities shall be optional. d. Housekeeping Premises shall be kept clean and tidy. Linen Clean, good quality linen/blankets/towels, etc., shall be supplied and changed daily. Laundry/Dry Cleaning Service Laundry and dry cleaning services shall be available by arrangement. e. Food and Beverage Dining Room There shall be at least one equipped and well-maintained dining room/restaurant serving good, clean and wholesome food. Kitchen 1. There shall be clean, hygienic and well-equipped and maintained kitchen and pantry; 2. The kitchen shall have an adequate floor area with non-slip flooring and tiled walls and adequate light and ventilation. Crockery The crockery shall be of good quality. f. Engineering and Maintenance Maintenance Maintenance of the hotel in all sections (i.e., building furniture, fixtures, etc.) shall be of good standard. Air-conditioning At least 50% of the rooms shall be air-conditioned (except in areas which are at a minimum of 3,000 feet above sea level).

 Ventilation There shall be adequate ventilation in all rooms. Lighting There shall be adequate lighting in all public and private rooms. Emergency Power There shall be a spare generator available to provide light and power in emergency cases. Fire Prevention Facilities The fire prevention facilities shall conform with the requirements of the Fire Code of the Philippines. g. General Facilities Shops There shall be a sundries shop. Security Adequate security on a 24-hour basis shall be provided in all entrances and exits of the hotel premises. Medical Service The services of a doctor shall be available when needed. h. Service and Staff 1. The staff shall be well trained, experienced, courteous and efficient; 2. The staff shall be in clean uniforms. i. Special Facilities

Airport transfer shall be provided upon request. CHAPTER III CLASSIFICATION OF AND STANDARD REQUIREMENTS FOR RESORTS Section 7. Kinds of Resorts. Resorts may be categorized as beach resort (located along the seashore), inland resort (located within the town proper or city), island resort (located in natural or man -made island within the internal waters of the Philippine Archipelago), lakeside or riverside resort (located along or near the bank of a lake or river), mountain resort (located at or near a mountain or hill) and theme parks. Section 8. Classification of Resorts. For purposes of accreditation, resorts shall be classified as follows: Class "AAA" Class "AA" Class "A" Special Interest Resort

Section 9. Requirements for a Class "AAA" Resort. The following are the minimum requirements for the operation and maintenance of a Class "AAA" Resort: a. Location and Environment The resort shall be situated in a suitable location free of noise, atmospheric and marine pollution. b. Parking (If applicable) An adequate parking space with parking security shall be provided free to guests. c. Facilities and Room Accommodation The resort shall have its rooms, facilities and amenities equivalent to those of a First Class Hotel required under Section 4 hereof. d. Public Washrooms There shall be a clean and adequate public toilet and bathroom for male and female, provided with sufficient hot and cold running water, toilet paper, soap, and hand towel and/or hand dryer. e. Sports and Recreational Facilities The resort shall offer at least four (4) sports and recreational facilities. f. Conference/Convention Facilities

Conference/convention facilities with attached toilets shall be provided. g. Employee Facilities Adequate and well-maintained cafeteria, locker rooms and separate bathrooms for male and female employees shall be provided. Section 10. Requirements for a Class "AA" Resort. The following are the minimum requirements for the operation and maintenance of a Class "AA" Resort: a. Location and Environment The resort shall be located in a suitable area free of noise, atmospheric and marine pollution. b. Parking (If applicable) An adequate parking space with parking security shall be provided free to guests. c. Facilities and Accommodations The resort shall have its rooms, facilities and amenities equivalent to those of a Standard Class Hotel required under Section 5 hereof.

d. Public Washrooms There shall be a clean and adequate public toilet and bathroom for male and female, provided with sufficient running water, toilet paper, soap, hand towel and/or hand dryer. e. Sports and Recreational Facilities The resort shall offer at least three (3) sports and recreational facilities. f. Conference/Convention Facilities

Conference/convention facilities shall be provided. g. Employee Facilities Adequate and well-maintained locker rooms and bathrooms for male and female employees shall be provided. Section 11. Requirements for a Class "A" Resort. The following are the minimum requirements for the operation and maintenance of a Class "A" Resort: a. Location and Environment The resort shall be located in a suitable area free of noise, atmospheric and marine pollution. b. Parking (If applicable) An adequate parking space with parking security shall be provided free to guests. c. Room Accommodations Class "A" resort shall have its rooms equivalent to those of an Economy Class hotel as required under Section 6 hereof. d. Public Washrooms There shall be a clean and adequate public toilet and bathroom for male and female, provided with sufficient running water, toilet paper, and soap. e. Sports and Recreational Facilities The resort shall offer at least two (2) sports and recreational facilities. f. Food and Beverage Outlets

The resort shall have at least one (1) food and beverage outlet. Section 12. Requirements for a Special Interest Resort. The following are the minimum requirements for the operation and maintenance of a Special Interest Resort:

a. Location The camp and ground sites shall be well-drained and not subject to flooding. It shall be distant from any source of nuisance and shall not endanger sources of any water supply and other natural resources. b. Lounge and Reception Counter There shall be a reception counter and a reasonably furnished lounge commensurate with the size of the resort. c. Room Accommodations There shall be at least five (5) lettable bedrooms for permanent site operations, sufficient and fresh supply of clean linen, mirror and electric fan except in places where electricity is not available. For movable operation, a minimum of sixteen (16) guests plus the staff shall be accommodated in tents, lean-tos and the like. Where permanent tents are used, flooring shall be at least four (4) inches above the ground. Tents shall be provided with adequate beddings suitable for tropical use. Theme parks may be exempted from this requirement. d. Toilet and Bathroom There shall separate clean toilet and bathroom facilities for male and female guests which shall be provided with sufficient supply of running water and situated in appropriate and accessible areas. The same shall be supplied with soap and toilet paper. Adequate portable chemical toilets shall be provided at the camp site for mobile groups. In the absence of chemical toilets, temporary sanitary latrines shall be provided based on acceptable Philippine standards. e. Lighting, Furnishing and Ventilation Lighting arrangement and furnishings in all rooms shall be of good standard. In areas where there is no electrical power, each room shall be provided with non-hazardous portable lights. Adequate means of ventilation shall also be provided. f. Staff and Service

Adequate number of trained, experienced, courteous and efficient staff shall be employed. They shall wear clean uniforms at all times. The frontline staff shall have a good speaking knowledge of English. Section 13. General Rules on the Operation and Management of Resorts. a. Maintenance and housekeeping. Maintenance of all sections of the resort shall be of acceptable standard, and shall be on a continuing basis, taking into consideration the quality of materials used as well as its upkeep. Housekeeping shall be of such a standard ensuring well-kept, clean and pollution-free premises. A vermin control program shall be regularly maintained in all areas of the resort. Regular and hygienic garbage disposal system shall be maintained. Sanitation measures shall be adopted in accordance with the standards prescribed under P.D. 856, the Code on Sanitation of the Philippines.

b. Lifeguard and security. All resorts shall provide the services of a sufficient number of well-trained lifeguards duly accredited by either the Philippine National Red Cross, the Water Life Saving Association of the Philippines or any recognized organization training or promoting safety objectives and adequate security whenever there are guests. c. Medical Services. All resorts shall provide the services of a physician, either on-call or on full-time basis, depending on their volume of operation and accessibility to hospital or medical centers. In additions, resorts shall employ adequate first-aiders who have completed a course in first aide duly certified by the National Red Cross or any other organization accredited by the same. Adequate first aide medicines and necessary life-saving equipment shall be provided within the premises. d. Fire-fighting facilities. Fire-fighting facilities shall be provided in accordance with the Fire Code of the Philippines. e. Signboards. Appropriate signboards shall be conspicuously displayed outside the establishment showing clearly the name and classification of the resort as determined by the Department. f. Beach and lakeside resort.

There shall be placed on a beach or lakeside resort an adequate number of buoys which shall be spread within the area to be determined by the resort owner or keeper as safe for swimming purposes, an in compliance with the existing government regulations and/or local ordinances on the placing of such buoys. g. Designated area. The distance fronting the area of the resort with adequate number of buoys as provided in the preceding section shall be designated as the area for swimming purposes, and no boat, banca or other crafts shall be allowed to enter the areas so designated. The resort owner or his duly authorized representative shall be empowered under these rules to enforce the above, and shall likewise designate a portion of the beach front to be used exclusively for loading and unloading of resort guests, unless otherwise designated elsewhere by rules and regulations specific to the area. h. Precautionary measures. 1. In no case shall the resort management allow swimming at the beach front beyond 10:00 p.m. and appropriate notice shall be posted to inform the resort guests of this regulation. 2. Night swimming at the pool shall be allowed only if there are adequate lifeguards on duty and when the pool premises are sufficiently lighted. 3. Management shall post sufficient and visible signs in strategic areas in the resort or at the beach to warn guests/customers of the presence of artificial or natural hazards, danger areas or occurrences threat.

i.

Prohibited acts and practices.

1. No pets or animals shall be allowed to bathe/swim along beaches. Likewise, "pukot" fishing and washing of fishing nets shall be strictly prohibited in beach resorts. 2. Resort owners shall prohibit ambulant vendors from peddling their wares within the resort premises in order to provide their guests a certain degree of privacy to enable them to relax and enjoy their stay threat. 3. Littering in resorts shall be strictly prohibited. Resort owners shall keep their premises clean and shall adopt their own anti-littering measures. Without prejudice to existing ones no resort shall be established or constructed within a radius of five (5) kilometers from any pollution causing factory or plant." CHAPTER IV STANDARD REQUIREMENTS FOR APARTELS Section 14. Requirements for Apartels. For purposes of accreditation, the following are the minimum requirements for the establishment, operation and maintenance of an apartel: a. Size. The apartel shall have at least a minimum of twenty-five (25) lettable apartments. b. Apartment. Each apartment of the apartel shall be provided with living and dining areas, kitchen, and bedroom with attached toilet and bath. c. Living Area. The living area shall be provided with essential and reasonably comfortable furniture. d. Kitchen. The kitchen shall be spacious, clean, hygienic and adequately equipped with cooking utensils. It shall also be provided with facilities for storage and refrigeration of foods, for disposal of garbage and for cleaning of dishes and cooking utensils. e. Dining Area. The dining area shall be spacious and provided with dining table and chairs, including all essential facilities, such as, but not limited to plates, spoons and forks, drinking glasses, etc. f. Toilet and Bathroom.

The toilet and bathroom shall always be clean and have adequate sanitation and running water. g. Bedroom. The bedroom shall be spacious and provided with comfortable bed. There must also be provided a closet and a mirror.

h. Linen. The apartel shall have sufficient supply of clean linen. The linen shall be changed regularly. i. Ventilation.

The apartment shall be sufficiently ventilated and, if possible, each bedroom shall be air-conditioned or provided with an electric fan. This requirement shall not be applicable in high altitude areas. j. Lighting.

Lighting arrangements and fixtures in all rooms shall be adequate. k. Telephone. There shall a telephone or a "call bell" button in each room. l. Elevators.

An elevator shall be provided for a building of more than three (3) storeys whenever possible. m. Staff and Services. The staff shall be trained, experienced, courteous and efficient. They shall be provided with smart and clean uniform. n. Medical Facilities. An emergency clinic, stocked with emergency medicines and drugs to service employees and guests shall be provided. Apartel with more than one hundred (100) apartments shall secure the regular services of a house physician. o. Fire-fighting Facilities. The apartel shall provide fire-fighting facilities in accordance with the Fire Code of the Philippines. p. Lounge and Reception Counter. There shall be a reasonably furnished lounge commensurate with the size of the apartel. The reception counter shall be attended by trained and experienced staff and shall also be provided with a telephone. q. Security. Adequate security on a 24-hour basis shall be provided in all entrances and exits of the apartel premises. The apartel shall see to it that the tenants shall have a good, peaceful and comfortable lodging during their stay in the apartel.

CHAPTER V STANDARD REQUIREMENTS FOR TOURIST INNS Section 15. Requirements for Tourist Inns. For purposes of accreditation, the following are the minimum requirements for the establishment, operation and maintenance of a Tourist Inn: a. Location. The tourist inn, except those already existing at the time of the promulgation of these Rules, shall be located along the principal highways or transportation routes and shall open to business on a twenty-four (24) hour basis. b. Bedroom Facilities and Furnishing. All bedrooms shall have attached toilet and bath equipped with 24-hour service of running water. They shall have adequate natural as well as artificial light and ventilation and shall be furnished with comfortable beds and quality furniture (mirror, writing table, chair, closet and dresser). Walls shall be painted or wall-wrapped and kept clean and pleasing to the eye. Windows shall be furnished with clean and appropriate draperies. Floors shall of good flooring materials. All single bedrooms shall have a floor area of not less than nine (9) square meters and all twinrooms or double-rooms shall have a floor area of not less than sixteen (16) square meters. There shall be vacuum jugs and thermos flasks with drinking water with glasses in each bedroom. There shall be adequate supply of clean linen, blankets and towels that shall be changed regularly. c. Parking. There shall be adequate parking space for vehicles proportionate to the number of lettable rooms and other public facilities of the inn. d. Reception. There shall be reception and information counter attended by qualified, trained and experienced staff. There shall be a lobby and a well-appointed lounge for seating and/or reading purposes. e. Telephone. There shall be adequate telephone facilities for the use of all guests in all public areas. Services for long distance telephone calls or overseas shall be made available upon request. f. Radio/Television.

There shall be provisions for radios and/or television sets for the use of guests upon request. g. Dining Room. There shall be well-equipped, well-furnished and well-maintained dining room/restaurant for its guests as well as the public in general. A kitchen, pantry and cold storage shall be designed and organized to ensure efficiency of operation and shall be well-maintained, clean and hygienic. h. Security. Adequate security shall be provided to all guests and their belongings.

i.

Emergency Power.

Inns with more than fifty (50) lettable rooms shall have emergency power facilities to light the common areas and emergency exits in case of power failure. j. Fire-fighting Facilities.

Adequate fire-fighting facilities shall be available as required and specified by the local fire department in the locality and/or the Fire Code of the Philippines. CHAPTER VI STANDARD REQUIREMENTS FOR MOTELS Section 16. Requirements for Motels. For purposes of accreditation the following are the minimum requirements for the establishment, operation and maintenance of motels: a. Location. The motel, except those already existing shall be located along or close to the highways or major transportation routes. It shall have at least ten (10) units. b. Garage. The motel shall have an individual garage or a common parking space for the vehicle of its guests. c. Bedroom. Each unit shall be provided with a fully air-conditioned bedroom, or at least, an electric fan, and shall be furnished with comfortable bed/s, clean pillows, linen and bedsheets. d. Toilet and Bathroom. The unit shall be provided with attached toilet and bathroom with cold and hot water, clean towels, tissue paper and soap. e. Telephone. There shall be a telephone or call-bell in each unit. f. Staff and Service.

The motel staff shall be trained, experienced, courteous and efficient. They shall wear clean uniform while on duty. g. Medical Services. Medical services on an emergency basis shall be made available. h. Fire-fighting Facilities. Adequate fire-fighting facilities shall be provided for each separate unit/building, in accordance with the Fire Code of the Philippines.

i.

Lighting.

Lighting arrangement and fixtures in all units shall be adequate. j. Housekeeping.

Efficient housekeeping shall be maintained. k. Maintenance. Efficient maintenance of the motel in all its sections (i.e. building ground, furniture, fixtures, public rooms, air-conditioning, etc.) shall be provided on a continuing basis. l. Other facilities.

The motel may, at its option, serve food and drinks exclusively to its guests, and install such other special facilities necessary for their business. m. Signboard. All motels shall keep and display in a conspicuous place outside the establishment a signboard showing clearly the name of the motel. Section 17. Registry. All motels shall keep a Motel Registry Book. All guests seeking accommodation in the establishment shall be required to register the following particulars in the Registry Book: a. Full name; b. Address; c. Number, date and place of issue of Residence Certificate Class "A", or Driver's License, or Passport. The motel management is required to maintain a separate logbook of the plate number of the vehicles or cars used by its customers or guests coming into or leaving the motels. Section 18. Entry in the Motel Registration Book. The date prescribed in the preceding section shall be entered forthwith by the guests, or if unable to write, by the motel keeper or motel clerk. Section 19. Minors to be Accompanied by Parent or Guardian. No motel shall accept for lodging or accommodation any person below 18 years of age unless accompanied by a parent or guardian. Section 20. Departure of Guests. On the departure of the guests, the motel clerk shall record in the Registry Book the date and hour of their departure. Section 21. Room Rates. In addition to daily rates, motels may likewise impose wash-up rates. No guest who desires to be accommodated on a daily rate basis shall be refused. The rental rates shall be posted prominently at the reception counter and/or at the door of each room.

CHAPTER VII STANDARD REQUIREMENTS FOR PENSIONS Section 22. Requirements for Pensions. For purposes of accreditation, the following are the minimum requirements for the establishment, operation and maintenance of a pension. a. Size. A pension shall have at least five (5) lettable rooms. b. Bedrooms. The bedrooms shall be provided with sufficient number of comfortable beds commensurate with the size of the room. Each room shall have adequate natural as well as artificial light and ventilation. It shall be provided with at least an electric fan, writing table, a closet, a water jug with glasses proportionate to the number of beds in the room. Rooms shall be clean and presentable and reasonably furnished to depict the true atmosphere of a Filipino home. c. Common Toilet and Bathroom. The establishment shall provide a toilet and bathroom to be used in common by the guests. There shall be at least one (1) toilet and one (1) bathroom/shower for every five (5) guests. d. Linen. There shall be adequate supply of clean linen and towels. Soap and tissue paper shall be provide d at all times. e. Living Room. There shall be a reasonably furnished lounge or living room area commensurate with the size of the pension where guests may receive visitors, watch television or read. f. Dining Room.

The pension shall have a dining room which shall be available for the common use of its guests. CHAPTER VIII APPLICATION FOR ACCREDITATION Section 23. Filing of Application. Any person, partnership, corporation or other entity desiring to secure an accreditation from the Department shall accomplish in duplicate and file with the Department, the application prescribed for such purpose. Section 24. Supporting Documents to be Submitted with Application. Unless otherwise indicated in the form, the application shall be accompanied by two (2) copies of the following documents; a. In the case of corporation or partnership, a certified true copy of the Articles of Incorporation, its by-laws, or Articles of Partnership and amendments thereof, duly registered with the Securities and Exchange Commission, and Business Name Certificate and amendments thereof, if any.

b. Applicant's latest income tax return and audited financial statements for the preceding year of its operation (not applicable for new establishments). c. List of the names of all officials and employees and their respective designations, nationalities, home addresses; for alien personnel - valid visa from the Bureau of Immigration and the appropriate permit from the Department of Labor and Employment. d. Mayor's permit and/or municipal license. e. Such other papers or documents as may be required from time to time by the Department. Section 25. Creation of an Inspection Team. After the application form has been filed, the Department shall create an inspection team composed of at least two (2) members from the Department. Section 26. Ocular Inspection of Establishment and its Immediate Premises. Upon receipt of its mission order, the inspection team shall conduct an ocular inspection of the establishment and its immediate premises for the purpose of determining whether it meets the minimum standards set by the Department for the establishment's accreditation. The DOT team shall be accompanied by a representative of the establishment during the inspection. Section 27. Checklist to be Accomplished During Ocular Inspection of Establishment. The team shall provide itself with a set of checklist of the requirements for the establishment. All deficiencies found, as well as the requirements complied with shall be noted in the checklist. Section 28. All Observation of the Applicant shall be Entered in the Checklist. Any observation of the applicant or his duly authorized representative present at the time of the inspection on any adverse finding of the team shall be entered in the checklist. The applicant shall then be furnished with a copy of the accomplished checklist. Section 29. Report of the Team. Within five (5) days from the date of the inspection of the establishment and its immediate premises, the team shall render a report of its findings and/or recommendations. Section 30. Issuance of Certificate of Accreditation. If the applicant has satisfactorily complied with the prescribed minimum requirements, the Department shall then issue the Certificate of Accreditation in favor of the applicant. Section 31. Validity of Certificate of Accreditation. The Certificate of Accreditation shall be valid for a period of one (1) year from the date of issue, unless sooner revoked by the Department. Section 32. Accreditation Fees. The following schedule of accreditation fees shall be collected from the applicants that have complied with the pertinent requirements for accreditation: Hotel De Luxe Class First Class Standard Class Economy Class P 2,200.00 P 1,980.00 P 1,650.00 P 1,100.00

Resort Class AAA Class AA Class A Special Interest Resort Tourist Inn Apartel Pension House Motorist Hotel P 2,200.00 P 1,100.00 P 550.00 P 550.00 P 550.00 P385.00 P 220.00 P 220.00 CHAPTER IX GROUNDS FOR CANCELLATION OF ACCREDITATION Section 33. Grounds for Cancellation of Accreditation. Any of the following acts, omissions or offenses shall be sufficient grounds for the cancellation of accreditation: a. Making any false declaration or statement or making use of any such declaration or statement or any document containing the same or committing fraud or any act of misrepresentation for the purpose of obtaining the issuance of accreditation; b. Failure to comply with or contravene any of the conditions set forth in the certificate of accreditation; c. Failure to meet the standards and requirements for the operation of the establishment; d. Allowing or permitting the establishment or its facilities to be used for illegal, immoral or illicit activities; and e. Violation of or non-compliance with any of the provisions of these Rules, promulgated orders, decisions and circulars issued by the Department and other concerned government agencies. CHAPTER X SUPERVISION OF ACCREDITED ESTABLISHMENTS Section 34. Display of Certificate of Accreditation. The certificate of accreditation shall be displayed in a conspicuous place of the establishment. Section 35. Non-Transferability of Certificate of Accreditation. The rights over the accreditation shall be non-transferable. Section 36. Periodic Inspection. When necessary or when public good dictates, the Department may send an inspection team to the establishment for the purpose of finding out whether it is being kept and/or managed in a manner conformable to the standards set by the Department. The inspection shall be conducted at a reasonable time of the day with due regard and respect accorded to the right to privacy of parties concerned.

Section 37. Defects and Deficiencies Found During the Inspection. Where certain defects and deficiencies have been found in the courses of the inspection, the Department shall give direction to the keeper, manager or operator to rectify the defects or deficiencies within a reasonable period of time. Section 38. Penalty for Failure to Remedy the Defects, etc. If the management fails to remedy the defects or deficiencies, the Department may revoke the Certificate of Accreditation of the establishment. Section 39. Gambling and Disorderly Conduct. Hotel, resort, tourist inn, motel, apartel and pension hose keepers, managers or operators shall exert all efforts not to allow gambling of any form, drunkenness, or disorderly conduct of any kind by anyone in the establishment and its immediate premises. Section 40. Prostitution and Other Immoral/Illegal Activities. Managers or operators of hotels, resorts, tourist inns, motels, apartels and pension houses shall exert all possible efforts not to permit any person whom they know or have reason to believe to be either a prostitute, a pedophile or of questionable character to occupy a room or to enter the premises. To accomplish this end, they shall immediately report to the nearest police station the presence of any such person in the premises. CHAPTER XI MISCELLANEOUS PROVISIONS Section 41. Confidential Character of certain Data. Information and documents received or filed with the Department in pursuance of the requirements of these Rules shall be treated as confidential and shall not be divulged to any private party without the consent of the party concerne d. Section 42. Separability Clause. The provisions of these Rules are hereby declared separable, and in the event that anyone or more such provisions are declared invalid, the validity of all other provisions shall not be affected thereby. Section 43. Repealing Clause. All existing Rules and Regulations or Circulars issued by the Department of Tourism which are inconsistent with the provisions of these Rules, are hereby repealed and/or modified accordingly. Section 44. Effectivity. These Rules and Regulations shall take effect immediately.

APPROVED AND PROMULGATED THIS 26TH DAY OF AUGUST 1992, MANILA, PHILIPPINES. (SGD.) NARZALINA Z. LIM Secretary ATTESTED: (SGD.) EVELYN B. PANTIG Undersecretary Tourism Services and Regional Offices

DESIGN GUIDE FOR HOTELS

Hotel must also address variety of needs: Location Market demand Competition Quality level Operational features Restaurant concepts Staffing Budget MARKET AND PROGRAM MATERIAL NEEDED FOR 200-ROOM HOTEL a. FEASIBILITY STUDY Market analysis: analysis of economic conditions, demand for hotel services, and present supply of hotels. Competitors survey: Analysis of competing facilities, services, amenities, and price. Financial projections: Forecast of income and operating expenses for 5 to 10myears. b. PROJECT DEFINATION Statement of purpose: Concise paragraph integrating market, site, and facilities. List of revenue- producing areas: summary list of guestroom types, food and beverage outlets, meeting and banquet rooms, retail, recreation, and parking. c. SPACE PROGRAM Space allocation program: Detail list of space requirements for all areas. d. DESCRIPITION OF OPERATIONS Description of operations: Explanation of operational producers and functions including flow diagrams. Food and beverages (F/B) program: Definition of concept or theme for each F &B area. Staffing guide: Listing of personnel requirements by department. e. PROJECT BUDGET Outline budget: categorization of costs including construction, furnishing and equipment, development costs, financing, land, and preopening expenses. A PROJECT DEFINING a. What market is supposed to attract? b. What class and type of hotel might be? c. What services amenities should it provide? d. Which public functions should be emphasized? e. As the developer focuses on the projections for operating income and expenses, the designer refine their summary list of major facilities to better meet the project objectives: GUEST ROOMS Number of room keys (separate rental units) Number of room bays (total Equivalent room modules) Typical room and suite dimensions

LOBBY AND PUBLIC AREAS Architectural image Amount of retail shop space FOOD AND BEVERAGES Capacity of each restaurant Capacity of each lounge Quality level and theme for each FUNCTION SPACE Need of exhibition space Amount of recreation facilities Parking requirements FACILITIES PROGRAMMING

* Area figures in Square feet (square meters) excluding parking and recreational facilities Factors which greatly influence the space requirements: Architectural configuration Number of floors Location of food and beverages outlets (may require various satellite kitchens)Location of ball room (may require pantry; also establish column free zone that affects guest room tower placement) Availability of basement space Ratio of land to gross building area (affects stacking of public areas, duplication of circulation areas and lobbies, and need for parking structure)

Detailed Hotel Program Checklist

Scope of some necessary decisions Guest services: Parking: Valet, self-park? Luggage handling: By guest or bellman, public or service elevators? Front desk procedures: computers, room status, credit, safe deposit? Guestroom food service: Hours, menu, cart, or tray? Restaurant service: hours, type of service, outdoor? Recreation: Hours, open to public, children, safety, lockers? Guestroom communication: Phone, cable TV, message system, wake-up? Guestroom amenities: Turndown, extra linen, butter? Guest security: Key system, fire evacuation system? Staff operations: Employee entrance: Time keeper security? Employee uniform: Issuing, laundering? Employee facilities: Cafeteria, lounge, recreation, housing? Staff communication: Paging, housekeeping system? Data processing: Reservation, accounting, phones? Accounting/controls: F&B control, drop safe, closed circuit TV (CCTV)? Food preparation: Central/decentralized? Material handling: Receiving area: Separate receiving from trash, control, purchasing? Laundry: In-house, guest laundry, hours? Trash and garbage: Holding, refrigeration, compaction, glass, can wash? Vertical circulation: Stocking of linen, rooftop restaurant, trash/linen chutes? THE GUEST ROOM FLOOR The planning of the typical guest room floor presents some of the greatest challenges in the hotel design. 65 to 85 % of the total hotel area represents the guest room floor area Major planning goal is to, maximize the area for the guest room and keep to a minimum for the circulation and supporting areas. PLANNING OBJECTIVES: Orientation of the building and plan configuration selected not only to enhance views but to reduce energy expenses for heating and air conditioning. Minimize the impact of lateral wind loading on the structure. Reduce as much as possible the walking distances for both guest and the house keeping staff. Adequate number of linen storage and vending areas, and small electrical and phone equipment rooms. Plan types range in shape from long, double-loaded corridor plans, to compact vertical towers, to flamboyant atrium structures or a large lobby space so that some of the rooms look into the hotel interior. Choice of a plan type is the result of a balanced consideration of site, environment, and space requirements. We should include following planning and architectural considerations in their analysis and eventual selection of the plan configuration for a particular hotel.

PLANNING EFFICIENCY: Maximum Guestroom Area Maximize the percentage of floor area devoted to guest room and keep to a minimum amount of circulation and service space. Some configuration yield more efficient solutions than other, the choice of one configuration over another can mean a saving of 20% in gross area of the guest room tower and of nearly 15% in the total building. Example the three principal plan alternatives-the double loaded slab, the rectangular tower, and the atrium using the same net guestroom dimensions, will vary from 460 to 575 gross square feet per room. The following sections contain a description, for each of the basic guestroom configuration, of the planning decisions that have the most influence on creating and economical plan i.e. no. of rooms per floor, location of the elevator core. In general the most efficient configurations are those where circulation space is kept to a minimum with either double-loaded corridors or compact centre-core towers. SLAB PLANS The slab configuration includes those plans that are primarily horizontal, including both single and double-loaded corridor schemes. DIARAM The following points must be kept in mind while designing: Corridor loading- In given site conditions, the single loaded rooms are appropriate. Shape- shapes like Straight, L-Shaped, Courtyard or other configurations best meets site and building constraints. Core location- Public and the service cores either are combined or separated and where in the tower should they be positioned. Core layout- public and service elevators, linen storage, chutes and vending should be best organized. Stair location- fire staircase should be located properly. Efficiency of the slab plan is based primarily on the double loading of the corridors, single-loaded schemes require 4 to 6% more floor area for same number of rooms. The offset slab plan is especially economical because the public and service cores are combined. The plan at angles creates interestingly shaped elevator lobbies, provides compact service areas, and breaks up the slabs long corridors. The core design is to connect the public elevators to the lobby and the service elevators to the housekeeping. One common objective is to position the elevator in the middle so as to limit walking distances. The placement of the fire stairs is to locate them at both ends of the corridor and one limiting factor is that there should be not more than 200 ft. between stairs exits.

A.SINGLE-LOADED PLAN

B. DOUBLE-LOADED PLAN

C. DOUBLE-LOADED OFFSET PLAN

D. DOUBLE-LOADED L-SHAPED PLAN TOWER PLANS A second major category of guestroom floor plans are the vertically oriented towers. The planning considerations for tower: Number of rooms: How many number of guestrooms economically fit for a particular layout? Shape: Which shape is most efficient and permits the desired mix of rooms? Corridor: How is hallway access to corner rooms arranged? Core layout: How the elevators, linen storage, and stair are organized? Unlike the other plan configurations, selection of tower shape creates specific limitations on the number of rooms per floor. For the most part, tower contains 16 to 24 rooms, depending upon the guest room dimensions, the number of floors and optimum core size. With 16 rooms, the core is barely large enough for two or three elevators, fire stairs, and minimum storage. On other hand, design with more than 24 rooms is so large at the perimeter that they contain too much central core area to be efficient. The fewer the number of rooms per floor, the more efficient the layout becomes, because the core by necessity must be compact and as a result, the amount of corridor area kept bare minimum.

PINWHEEL PLAN

SQUARE PLAN

C IRCULAR PLAN

CROSS-SHAPED PLAN

TRIANGULAR PLAN

ATTRIUM PLANS A third major category of guestroom floor plans is atrium design. The true atrium configurations has the guest rooms arranged along single- loaded corridors much like open balconies overlooking the lobby space. The following issue must be addressed: Shape: configuration to be used for guest room structure. Public elevators: scenic or standards elevators to be arranged. core & stairs: location of these. All atrium hotels feature scenic or glass elevators, which provide views of the lobby as well as add animation to the space. Service elevators, the house keeping support functions, and the exit stairs generally located at both ends of the wings. One technique that is successful in several hotels is to combine an atrium space with double loaded wings, which effectively and appropriately draws together the architectural excitement of the atrium space.

MODIFIED ATRIUM

SQUARE ATRIUM

GUESTROOM MIX The guest room program requirements must be shaped and modified, if necessary, to fit the architectural concept. The number or percentage of guest rooms furnished with a king bed, with adouble beds, with convertible sofa or whatever define the room mix. Approach for studying room mix: Architectural shape: identify each room of different shape and configuration (varying dimensions or bathroom layout). Bed type: label each room by its bed type (twin, queen, king, double -double, kingstudio, parlor and handicapped room). Connecting rooms: indicate adjoining guestrooms. Suite locations: position suites, combinations of living room and adjoining bedrooms, with in the typical room configuration. Guestroom numbers: assign tentative room numbers to the bays to meet the operators requirements. Key and bay analysis: develop a summary table to tally the number of rentable units and room modules for each floor by architectural shape. Benefits of such preliminary design phase: The schematic design is tested against the major elements in space program-the required number of guestrooms-and any necessary change can be studied. A format can be established. Details of the repetitive guestroom can be considered at relatively early stage. THE GUEST ROOM DESIGN

FURNISHINGS One basic approach is to use fewer individual pieces of furniture or to scale them slightly smaller so as to give the perception of a larger or luxurious room. Queen or 72-inch king size bed: - beds smaller than 78-inches create more open space. Convertible sofa or wall bed: - these provide more open space and flexibility. Adequate luggage/ clothes space: - sufficient drawers, luggage racks, and closet space reduce the clutter of cloth throughout the room. Armoire: - combining drawer space with a television cabinet and possibly a pullout writing ledge in a single unit estimates the need for two or three separate pieces. Lounge/desk-chairs: - lounge chairs designed to be used at the work surface eliminate the straight desk-chair. Mirrors: - they enlarge the space visually. Wall mounted bed side lamps: - these permit a smaller night table. Bathrooms: - design suites expand the counter top, mirror and lighting as much as possible and compartmentalized the tub or toilet.

BUDJECT INN-DOUBLE-DOUBLE

DOUBLE-DOUBLE

TYPICAL DOUBLE-DOUBLE

PARLOUR (HOLIDAY-INN)

KING ROOM

LUXURY ROOM

RESERVED LAYOUT

LUXURY KING ROOM

PUBLIC SPACE DESIGN All lobbies should establish contact with the shops, bar, and restaurants, and enable a guest to feel like hes in the heart of hotel The architectural aspects of building are: Approach to the front entrance Details of site Exterior design- the landscaping, the night illumination, the entry drive and canopy The designer should assess the relative need for the following entrances: Main hotel entrance Ball room/banquet entrance Restaurant/bar/night club/casino entrance Tour bus/airport bus entrance Suite or apartment entrance

ENTRANCES The design requirements for the hotel entrances can be summarized: Canopy: protect guest from clement weather; include lighting, signages, heat; if necessary ensure sufficient height for buses Driveways: Predict amount of traffic congestion and provide space for waiting taxis, loading and unloading of passengers and bags, and short-term standing including valet-delivered cars and tour or airport buses Parking: Make garage entrances convenient to and from the main entrance; if there is valet parking, establish a location for attendants booth near the main entrance Side walks: Design pedestrian areas sufficiently wide for handling baggage carts, and providing doorman or bellman station; at bus location provide space for groups Doors and Vestibules: Develop a weather vestibule with revolving or automatic doors to limit temperature differences; include access into luggage storage from curb; provide ramp if necessary for both disabled guests and luggage

LOBBY Lobby must have two key factors i.e. visual impact and function. The lobby serves as the main circulation space directing guests to the front desk, elevators, food and beverages outlets, meeting and banquet facilities recreation complex, and other public areas. Most hotels provide per guestroom between 6 to 10 square feet (.6 and .9 square meters) of floor area in lobby, not including circulation to remote functions. Locating bars, restaurants, and retail kiosks with in lobby is one way to increase apparent size of space without adding to additional gross area. The planning objectives: Entrances: consider additional exterior entrances for main lobby, banquet facilities, restaurants health club, or other high traffic areas Front desk location: visible to hotel guest; in addition, have the front desk staff visually oversee access to the passenger elevator Office access: Provide entrance to the front office, safe deposit area, executive offices, and sales and catering offices Seating area: Provide a seating area near the desk and main entrance; the area may also contiguous with lobby bar. Circulation: Establish clear path to the front desk, elevators, restaurants and bars, meeting and banquet areas; where possible, separate hotel guest traffic from purely convention traffic. Retail areas: Provide lease space convenient to the guest circulation areas Bellman/luggage: Position bellman station near front desk, elevators, and front entrance, with separate rooms for baggage, carts, and locked storage. Support functions: Locate toilets, coats, house phones, public phones, directory, and assistant managers desk conveniently in relation tom the other areas. Lobby design checklist: FRONT DESK AERA Registration station, number Cashier station, number Mail/information stations, number Total desk length Assistant manager desk Bellman station Bellman cart storage Luggage storage House phone Pay phone Meeting directory SEATING AREA Seating, number of seats Food or beverages service Fountain or other focus CIRCULATION Passenger elevator Access to restaurants and lounges Access to meeting and banquet room

Access to recreation facilities Access to retail shop and other public areas Access to parking garage RETAIL AREA News stand Drug store Gift store Travel agent/beauty shop Jeweler Florist Bank Mens wear Womens wear Toys Specially shops (leather, linens, glass) Book store Size of desk: provide 6 feet (1.8m) long station for registration and cashier based on number of guest rooms; assume two stations for first 150 rooms, one more for each additional 100 rooms; also provide one mail/information station for each 600 rooms or fraction Queuing space: provide sufficient space in front of desk for guests to stand at one counter; for convention hotels at least 20 feet (6.1m) clear of circulation Assistant managers desk: if required, provide a desk, three chairs, and one storage near the front desk for assistant manager Bellman station: provide a bellman station near the front of desk and main entrance; provide public phone, house phone, paging, and electrical outlet Baggage storage: Provide a lockable storage area adjoining the bellman station with shelving for checked luggage; provide direct access to curb Telephone: include house phones close to the front desk and public phones convenient to lobby; a minimum of 1 to 100 rooms Directory/sinages: locate a directory with listing of all special functions and meeting near the front entrance; provide clear sinages for all hotel areas Furniture and fixtures: establish ambience of lobby area by providing special millwork detailing and finishes, front desk, bellman station, assistant managers desk, and furnishings (lounge seating, decorative lighting, artwork) FOOD AND BEVERAGE OUTLETS Generally, one or more restaurants and cocktail lounges are clustered conveniently around hotel lobby. The other more specialized type of food and beverages outlets- specialty, rooftop, and theme restaurants, deli and snack bars, lobby, bar, and entertainment lounges.

Food concept checklist: GENERAL Name of outlet Location Capacity Operating hours Market description Financial projection Staffing FOOD CONCEPT Menu Style of service Food/wine display Exhibition cooking Atmosphere Entertainment DESIGN/LAYOUT Entry sequence Host/maitred Cashier Seating mix Self-service/buffet Service station Food/wine display Exhibition cooking Level change Entertainment area Kitchen entry Service bar DESIGN DECOR Atmosphere Finish Tables/chair Feature elements Window treatment Lighting Color scheme Tabletop Artwork Plants UNIFORM Uniform design

SPECIAL EQUIPMENT Exhibition cooking equipment Tableside carts Point-of-sale computers Order writing system Sound system Beverage concept checklist: GENERAL Name of outlet Location Capacity Operating hours Market description Financial projection Staffing BEVERAGE CONCEPT Bar lounge emphasis Entertainment Atmosphere DESIGN/LAYOUT Entry sequence Host Bar Pickup station Drink rail Bar storage Food/snack counter Seating mix Stage Dance floor Disco booth Special entertainment Level changes DESIGN/DECOR Atmosphere Bar/other fixtures Finishes Tables/seating Window treatment Lighting Color scheme

Artwork Plants UNIFORM Uniform design SPECIAL EQUIPMENT Remote liquor/beer Performer lighting Sound system Point-of-safe computers PLANNING OBJECTIVES All food outlets need direct, close access to kitchen except outlets with minor food service that may served from pantries All beverage outlets need service back up, either to the kitchen or to the bar storage areas All outlets should be easily located from public flow areas; the cafe should be visible from lobby Most food outlets should have a bar adjacent or should include a small holding lounge Larger restaurants and bars should be planned so that sections can be closed during slow periods Restaurants and bars should have exterior frontage and direct outside access A good starting rule of thumb is to provide restaurant seats equal to .75 times the number of guestrooms and lounge seats equal to .5 times the number of guestrooms The design of a hotel restaurant: Cashier/hostess station: provide a combined station to control access to all the sections of room, handle guest checks, and supervise coat check areas Separate sections: divide restaurant in two or more areas so that portions can be closed during periods of low occupancy Flexible arrangement of tables: provide paired deuces, flip-top fours Counter seating: provide about 10% of total seats at counter for singles Buffet/display areas: provide an area for self service buffet or food display Service stations: provide service stations for every 100+ seats to supply water, coffee, linen, tableware, and soiled dish areas Adaptable lighting: provide dimmers so that the mood can be changed from breakfast to dinner Back ground music: consider including soft music Uniform and graphics: design to complement the coffee shop or hotel theme Entry sequence: establish a foyer space to set the mood for the restaurant Maitred: provide a host station at all entrances to the restaurant Focal point: organize all seats to take advantage of some focal point, either inside (food display, fountain) or outside the dining room Seating areas: arrange dividers, level change to create intimate, semiprivate group of tables Table seating: provide clear definition to seating areas, separating them from aisles, service, buffet, and host areas. Each table should have some privacy from other tables Exhibition cooking: based on the food concept, consider providing an area for food preparation such as a grill, bakery

Entertainment: provide a small stage and dance floor or consider how the plan might be modified to accommodate entertainment in future; table should be organized according to the focal point

The design of a lobby bar: Visibility: provide an open area that is obvious to hotel guest and visitors Seating: furnish the bar primarily with lounge seating sofas, lounge chairs, end tables or with combination of lounge and bar seating; provide a few seats at a service bar Service bar: include a small bar for beverage service with nearby storage or backup from kitchen Entertainment: specify a location for piano or other limited entertainment Food service: consider access for limited food service, especially continental breakfast, and snack service The design of an entertainment lounges: Entry sequence: develop an enclosed entrance to maintain acoustics and visual separation between the lounge and hotel circulation areas Separate sections: establish distinct zones for bar, the entertainment/dancing area, and quieter lounge area Service bar: include a small bar for beverage service with nearby storage or backup from kitchen Bar (about 10% to 25% of the lounge area): provide a large bar that is visible from the entrance and situated so that guest can view the performers; provide pick up stations for the staff; provide bar storage adjoining the lounge Entertainment area (about 50% to 65%): develop an integrated section with stage, dance floor , and seating so that at least half of the guest are involved with the entertainment; add platforms for the better views of the performers Lounge area (about 20% to 30%): design a separate lounge area where guests can sit quietly without being disturbed by the entertainment

Lighting: install flexible lighting, controlled at bar, including stage lighting and dance floor lighting Sound system: provide complete sound system for the performers with speakers focused on the dance floor area

Design criteria for meeting space: ARCHITECTURAL Divisibility: nature of sub divisions and proportions of each, storage of dividing walls, acoustic rating of dividing wall. Proportions: location of end views to head table or stage. Structure: full span, no columns. Ceiling height: projection booth, use of exhibitions, chandeliers, cost of divisible walls, implication of for second floor. Floor load: use of displays and exhibits. Access/egress: public and service access to each subsection, storage, display access, emergency exits. Windows: desirability, blackout, requirement.

INTERIOR DESIGN Floor: carpeting, patterned to assist furniture placement, portable dance floor. Walls: various finishes, chair rail, folding wall finish to mach perimeter, doors to cover wall storage compartments. Ceiling: various, needs downlights, chandeliers, track lighting, emergency lighting, HAVAC diffusers and air return, sprinklers, smoke detectors, sound system, wall tracked in integrated pattern. Windows: full black out capability. Lighting: combination of functional, decorative, display, and accent lighting. Furniture: round banquet and rectangular meeting tables, stacking chairs, risers, lectern, A/V equipment for function rooms; seating for foyer areas. MECHANICAL/ELECTRICAL All: fully separated controls in each room and sub divisions of larger rooms. Lighting: fully dimmable, control podium, flexible track lighting where required. Electrical: 208 volts available in ballroom and exhibition areas. Sound: television, telephone, microphone jacks in each area, control from sound and light booth. Mechanical: full air condition, fire protection. Plumbing: wet utilities available near ballroom and exhibition areas.

RECREATIONAL FACLITIES: INDOOR FACILITIES Swimming pool. Whirlpool, Jacuzzi Wading pool. Exercise room. Locker rooms, sauna. Game room. Ping-Pong, billiards. Racquet ball, squash. Tennis. Jogging track. Mini-gym. Multi-use sports court (include volleyball, badminton) Aerobic exercise room. OUTDOOR FACILITIES Swimming pool. Whirlpool, Jacuzzi Tennis. Platform tennis. Volley ball, badminton. Shuffle board. Basket ball. Hand ball. Jogging, park track. Miniature golf. Putting green. Golf course (include driving range). Pitch and put golf. Beach swimming. Sail boating. Motor boating, marina. Wind surfing, surf board. Water skiing, parasailing. Scuba diving, snorkel trails. Fishing. Sightseeing tour boats and glass bottomed boats. Snow skiing. Riding stable. Ice-skating rink. Marina.

Swimming pool Location: place the pool so that guest can reach it from guestroom elevators without passing through the lobby; provide some guestrooms with views of the pool; screen any exterior views towards the pool. Orientation: position the pool so that it receives unobstructed sunlight from mid morning to late afternoon. Size: plan the pool to accommodate the swimming and sunbathing needs of the guests but no less than about 20, 40 (6 x 12 m) with at least 10 feet (3m) of deck space on all sides. Support functions: Provide toilets, lockers where required, towel issue area, snack bar or vending, equipment room, and furniture storage. Safety: do not provide a diving board; include slip free deck surface. Depth markings, under water lighting, safety or pool rules signages. Wading pool, whirlpool: include additional pools with in view of the swimming pool but slightly separated. Indoor pool: design either operable roof or glass walls to provide direct sunlight and ventilations. Health club: Location: plan the club so that guest can reach it directly from the guestroom elevators and members from the street or parking areas without passing through lobby area. PARKING Parking analysis: The provision of parking must recognize the sum of various components and interrelationship of the peaks and valley over a 24-hour period. Part I: determine the components of the parking requirements: overnight guests, restaurant and bar patrons, meeting attendants, and other visitors. Part II: calculate the maximum number of cars that might be reasonably anticipated, planning to accommodate full demand on 80-85 percent of all days. The overnight guest calculation is illustrated by the following example: Number of rooms 400 Percent occupancy 85 People per room 1.4 Percent arriving by car 40 People per car 1.5 The equation for calculating the guests parking requirement is as follows: (Rooms) x (% occupancy) x (people/room) x (% by car) (People/car) Example: 400 x 85 x 1.4 x .40 =127 cars 1.5

Part III: Develop a table showing hourly parking use factors. For example, the parking facility needs to accommodate all (100 percent or 1) over night guest cars from midnight to 4.00 AM, but, because of checkout, only 60 percent (.6) during the mid-day.

Part IV: combine the parking requirements for each component (part II) with the use table (part III) to calculate the total amount of parking necessary during each time period. In this example guest would require 127 parking spaces (1 x 127) at midnight but only 76 spaces (.6 x 127) at noon.

SPECIALITY RESTAURANTS: FUNCTIONAL AREAS: Food Preparation and Storage Receiving, trash, and general storage Employee areas Laundry and house keeping Engineering and mechanical areas Note: These spaces vary from hotel to hotel depending on the type of property and its size and location. FOOD PREPARATION AND STORAGE AREAS Among the many planning requirements that the architect should address during the conceptual design, the most important goal is to locate the receiving area, food storage, kitchen and all the outlets i.e. restaurants and banquet areas. The following checklist identifies the critical adjacencies: ESSENTIAL Food storage to the main kitchen Main kitchens to restaurants Room services area to service the rooms

Banquet pantry to ball room DESIRABLE Receiving to food storage Main kitchen to restaurants Banquet pantry to smaller banquet rooms Banquet pantry to pre-function areas Coffee shop pantry to room service areas Kitchen to cocktail lounges Kitchen to garbage/trash holdings Kitchen to employees dining

DESIGNING THE MAIN KITCHEN: The kitchen planner usually approaches the design in two opposing ways: To locate departments such as the bake shop or dish washing stations within the larger kitchen space and to develop each work station by combining the equipment (range, fryer, broiler, etc.) to meet the following overall objectives: Provision of straight line flow of food from storage to serving. Eliminate cross-traffic and back-tracking Minimize distance between kitchen serving area and restaurant seating. Arrange compact work centers. Locate secondary storage near each work stations. Place shared facilities centrally. Consider sanitation and employee safety. Provide the minimum of heat-generating equipment. Plan efficient use of all utilities In addition to the standards for lighting and finishes the detailed plan for the food service areas must include the following features: Provide automatic fire protection systems throughout Depress floor slabs for refrigeration storage so that the kitchen floor is level to the finished floor Group all walk-in refrigerators and freezers together with the same wall so that they use common compressors Provide service vestibules between the kitchen and all outlet, banquet pantry and ball rooms; baffles between service corridors and banquet halls Locate soiled dish drop-off immediately inside doors from each restaurant Provide security for each kitchen service bar RECEIVING TRASH AND GENERAL STORAGE AREAS: The hotels receiving and trash must be adjacent to the hotels back-of-house areas. In addition to the major connection to the kitchens for incoming food and liquor and for outgoing garbage, sufficient area must be available to move goods to the laundry, housekeeping, maintenance and general storage areas. The overall planning requirements include the following: RECEIVING Raised dock area large enough to accommodate trucks Enclose the receiving area to ensure security, odors, sound, etc Include windows between the receiving areas and the docks Arrange access areas to avoid cross-traffic TRASH/GARBAGE Separate the trash holding are with the receiving area Enclose compactor area, yet allow accessibility at all times AREA REQUIREMENTS: Main Kitchen (total of the following) 6 sq ft (0.6sq m) / restaurant seat 2 sq ft (0.2 sq m) / ball room and banquet seat 1 sq ft (0.1 sq m) / cocktail lounge seat 1 sq ft (0.1 sq m) /hotel guestroom Food and Beverage 0.3 - 0.5 main kitchen area

Storage Area Dry food storage Refrigerated food storage Frozen food storage Beverage storage Refrigerated beverage Non food storage (china, silver, paper) Employees Area Personnel Timekeeper/Security Mens lockers/toilets Womens locker/toilets Employees dining

Percent 30 25 10 15 5 15 Square Feet 1.5 - 2.5* 0.3 - 0.5 1.5 - 2 1.5 - 2.5 1.8 -2 Square Meters 14 - 23* 0.03 - 0.05 0.14 - 0.19 0.14 - 0.23 0.17 - 0.19

CONSTRUCTION: The following elements, even the most subtle of which influence construction alternatives, affect hotel projects: Small, repetitive guestrooms and large public and service areas, suggesting a combination of short- and long-span structural system. Residential and assembly spaces, with different building code requirements. Frequent request to accelerate the construction schedule so that parts of the building may be occupied before substantial completion. Different objectives of the owner, developer, and hotel operator. Requirement, in some cases, to adapt prototype designs to different climates, arability of materials, and site constraints. Frequent need to evaluate lower initial capital cost versus reduced life-cycle costs.

Fire safety Fire resistance and Compartmentation FIRE RESISTANCE OF CONSTRUCTION ELEMENTS 3-hour rating Structural frame. Load-bearing and fire walls. Doors in 3-hour walls. 2-hour rating Floor construction. Roofs. Walls enclosing vertical shafts (stairs, elevators, chutes). Most non-load-bearing exterior walls. 1.5-hour rating Doors in 2-hour wall. Windows in 2- hour wall. 1-hour rating Interior partitions. .75-hour rating Doors in 1-hour partitions. Openings in most exterior walls SEPERATION OF HOTEL USES 3-hour separation Theatre and night club. 2-hour separation Ballroom, meeting and banquet rooms, exhibit halls. Enclosed restaurants and lounges. Offices and computer rooms Laundries and dry cleaning areas. Projection booths. Maintenance shops (carpentry, painting, furniture refinishing) Boiler, transformer, switchgear, and emergency generator rooms. Parking garage. Storage area. 1-hour rating Guestrooms. Mechanical areas. Kitchens.

SPECIAL SYSTEMS: Information processing. Telecommunications. Energy control. Life safety systems. Security systems. Audio/video systems. Energy control: Water flow restrictors: limit water flow in guest room showers and sinks, reducing the use of hot water. Automatic time clock: turn lighting and equipment on and off according to a pre-established schedule. Automatic lighting control: provide programmed control of lights by cycling or dimming particular areas. Load cyclers/programmable controllers: provide programmed control of motors and other equipment according to schedule. Peak demand controllers: limit the total energy consumed at any one time by turning off equipment. Heat recovery system: reuse waste heat from the kitchen, laundry, and mechanical areas. Turndown of guestroom HVAC systems at checkout: allows front desk staff to turn down guestroom heat and air conditioning. Life safety systems: Manual fire alarm systems. Heat and smoke detectors. Automatic sprinklers, stand pipe system, and portable extinguishers. Central annunciator panels. Guest evacuation sound system. Firefighters voice communication systems. Fire and smoke dampers. Exit signage and emergency lighting. Emergency electrical generator

HIGH-RISE SERVICE CORES The size and location of the service core in a high-rise building is predominantly governed by considerations that include the fundamental requirements of meeting fire-egress regulations, achieving basic efficiency in human movement, and creating an efficient internal layout. The layout in turn, should serve to maximize returns and to satisfy the requirements of vertical transport and the numerous vertical service shafts. The service core can provide the principal structural element for both the gravity load-resisting system and lateral load-resisting system, with the latter becoming increasingly important as the height of the building increases. The core provides the stiffness to restrict deflections and accelerations to acceptable levels at the top of the building. Fire resistance of the building core elements can be determined from the applicable building regulations. All penetrations for services through the walls of the service core need to be designed to maintain fire integrity for the prescribed period of time. The core configuration is normally finalized at an early stage of design development because of its implications for the functional layout of the building. Traditionally, the configuration is greatly influenced by the architect. The design optimization process is subsequently carried out within the allocated zones during the preliminary design phase by the design team's experts in the individual disciplines. The cost of a core for a typical high-rise office building is estimated to be around 38 percent of the total structural cost, or 4 to 5 percent of the total development cost. Clearly, if the optimization of the service core by the structural engineer is limited only to structural optimization, the potential savings in terms of the overall cost is relatively small. In contrast, an optimization of the building's structure which affects the costs of other systems and which takes into account the speed of construction may result in more significant financial benefits. Elevator Shaft Configuration In determining the internal configuration of the service core, one of the first elements to identify is the extent to which vertical transport will be provided within the building. A high-rise building requires a set of elevators and therefore a specialist elevator consultant in the design team. In conjunction with the structural and building services engineers, the architect will look at the elevator grouping and arrangement including people lifts, goods lifts, and fire lifts that meet design criteria such as average waiting times, handling capacities, and so on. These criteria differ depending on the building type hotel, apartment block, or offices. A large bank of elevators is the main element in a service core design and all other elements are designed round it. Vertical transport solutions are complex, requiring computer simulations of people movements, predictions about users within buildings, and historical data from existing buildings. The vertical transportation of people within a high-rise building will also depend on local fire regulations. The fire department may require fire compartmentation between the elevator lobby and elevator shafts. A separate fire-fighting elevator capable of moving firefighters around a burning building when all other lifts have returned to their neutral position is often required. The relationship between these elements may affect the leasable area of the building, hence the need for the design team to find the optimum solution while not restricting themselves to traditional and conventional elevator shaft configurations. There are, of course, conventional rectilinear layouts, but they should not preclude other more experimental options. It is also important to remember that fire -protection considerations must be taken into account in the organization of elevators and escape stairs. Requirements vary depending on local building regulations.

Elevator Shafts within the Service Core Once the location of the service core on the floor plate has been determined, the exact size of the core (internal shaft dimensions, wall thickness, etc.) needs to be established to calculate the area efficiencies. It is next necessary to define design criteria for the services shaft and the elevator system. Early liaison with the fire officer is important in establishing life -safety requirements. Elevator shaft dimensions can easily be obtained for all the components of the elevator system. Common fire compartmentation of all vertical shafts can minimize wall thickness provided the structural designer is satisfied with the core stability in the overall design of the building. Elevator shafts are sized according to car shapes and sizes and door sizes, with due consideration given to space requirements for guide rails and brackets, counterweight systems, running clearances, and ancillary equipment. Sufficient air space should always be provided around cars and elevator counterweights to minimize buffeting and airborne noise during operation. In organizing the configuration of elevator banks in the service core, it is necessary to ensure that a bank of two, three, or four elevators in line shares a common fire-protected shaft without a dividing structure, so avoiding a single enclosed elevator shaft. If single enclosed elevator wells are necessary for structural reasons, the designer must ensure that air relief slots (ideally, full-height vertical slots) to allow adequate air relief. Elevator Lobby Configurations "Outward facing" elevators (elevator-bank openings that face directly into the net usable area) are the most efficient. This is because the lobby is accountable as part of the net usable area on m ost typical floors. However, in certain countries, local building codes permit this layout only if the service core has fire-rated elevator doors and pressurized elevator shafts. Such an arrangement also allows for good access, with wide elevator lobbies at ground-floor level to handle traffic peaks more efficiently. The lobby of "inward facing" elevators (or two banks of elevators facing each other) can be included as part of the core but the arrangement is less efficient in terms of net usable area versus gross floor area. For inward facing elevators, the designer must ensure that both ends of the lobby are kept open. As a general guide, the width of the elevator lobby should be twice the depth of the elevator cars it is servicing. For a single line of elevators, a minimum lobby width of 8.2 feet (2.5 meters) is generally recommended. When designing the service core in relation to the floor plate, the designer must ensure that the lobby will not be used as a common or public thoroughfare at ground-floor level. In multiuse buildings, care should be taken to provide separately identified lobbies for each group of elevators, particularly on the ground floor where clear signage is essential. This is also applicable to highrise buildings where the lower floors are served from a separate bank of elevators.