INTRODUCTION :

Hotels are designed and built so that the client, owner, or operator of the
hotel will get a satisfactory financial return on his investment.
The guest must feel completely comfortable and at ease from the moment
he/she steps through the entrance doorway, checks in, goes to the room and
partakes of the food and beverages available, spends a comfortable night in
a well-appointed, scrupulously clean room. and returns the next day to a
room which is as fresh and inviting as it was the moment first checked in.

CIRCULATION :

PARKING/GARAGING

ENT. & RECEPTION

PUBLIC ROOMS

CORRIDORS TO
BEDROOMS

The hotel itself can be divided into two main components :

BACK OF THE HOUSE :

Everything that the guest expects and should get will be a result of what
takes place at the back of the house. It is only in this area that everything
that will keep a guest contented during the stay is arranged for and so
ordered that everything the guest is seeking is accomplished unobtrusively
and, what is most important, economically.
Though rarely seen by a guest, the back of the house is the most crucial
part of the plan, It must be laid out with two paramount objectives :control
and efficiency.
All personnel will enter the hotel at this point.
Tight control at the point of entry and exit of all employees is highly
STAFF ENT.
desirable and can easily be accomplished if it is ihe same point as that at
which food and other hotel supplies are brought in.
STAFF PARKING

CHANGING ROOMS

SERVICE AREA

WORKSHOP

SERVICE AREA TO PUBLIC AREA RELATION :

Area/Department
Hotel room
Corridors, lifts, Stairs
Service
Total per room
Entrance area Including lifts for
personnel and service
Reception, WC,, reservations,
telephones, luggage
Administration
Restaurant
Coffee bar
Bar, plus counter
Lounge
Toilets
Conference/lecture rooms
Furniture store
Total entrance/guest area
Kitchen, provisions
General stores
workshops, maintenance
Laundry, linen store
Staff dining room, WC, changing rooms
Personnel rooms, accounts, supervision,
caretaker
Circulation areas, service iifts
Total rear hotel service area
Total area, without heating services or

M2
24
3.2
0.6
27.8
1.6
0.4
0.3
1.1
0.6
0.9
0.5
0.4
1.1
0.1
7.8
3.8
0.9
0.8
0.3
1.0
0.3
0.8
7.9
42.1

ZONING

The various other components of the back of the house :

LAUNDR Y FACILITIES :
A hotel laundry that does its own uniforms and flatwork (sheets,
pillowcases, linens, etc.) requires a good-sized space for washers, dryers,
drum ironers, and various pressing machineseach suitable for its own type
of flatwork. uniforms and guests'laundry, and men's and women's wearing
apparel.
There is another room as the soiled linen room. The soiled linen room
connects
by vertical linen
chute to the service
HOUSEKEEPING
DEPARTMENTS
: room on every typical floor,
and
typical floor
is connected
by aseveral
sevice elevator that opens to the
Theevery
housekeeping
department,,
having
lower
floorisservice
area. of the chief housekeeper,
functions,
the province
who will usually have assistant floor housekeepers.
The housekeeper's area is also a storage area. for
here are kept all the supplies that become a part of
housekeeping.

KITCHENS :
Separate kitchens should be provided with all dining
areas.
For convenience, service kitchen and area to be
served should be on the same floor.
Proper provision should be made for various areas
like; food cooking and preparation, pre wash, dish
wash, purt wash, general and cold stores, chefs

The various other components of the back of the house :

LAUNDR Y FACILITIES :
A hotel laundry that does its own uniforms and flatwork (sheets,
pillowcases, linens, etc.) requires a good-sized space for washers, dryers,
drum ironers, and various pressing machineseach suitable for its own type
of flatwork. uniforms and guests'laundry, and men's and women's wearing
apparel.
There is another room as the soiled linen room. The soiled linen room
connects by vertical linen chute to the service room on every typical floor,
and every typical floor is connected by a sevice elevator that opens to the
lower floor service area.

KITCHEN SUPPORT SPACES :

There will be a chef's office, which is set where the chef can observe all the
activities in the kitchen.
Another important area is the room service.The room service area should,
of necessity, be as close to the service elevators as possible.
The floor material should be easy to clean, while the walls have ceremic
tiles. Proper acoustic treatment should be dne to reudce the noise of the
kitchen.

EMPLOYEE FOOD SERVICE :

It is basically the food service or dining for the hotel help.Larger hotels will
provide an employees' cafeteria.
This space is usually planned to be close to the help's locker rooms and yet
configuous to the main kitchen.

HOTEL LAYOUT AND AREA REQUIREMENT:

Accommodation facilities including rooms, toilets,

bathrooms, shower rooms, etc and flow service

Public guest rooms, reception area, hall and lounges
Hospitality areas, restaurants and bars for guests and visitors
Banqueting area with meeting and conference rooms
Domestic areas, kitchen, personnel rooms and rooms
Administration, management and secretarial
Maintenance and repair
Leisure, sport, shops and a hairdressing salon

: 50- 60% of floor

: 4-7%
: 4-8%
: 4-12%
: 9-14
: 1-2%
: 4-7%
:
2-10%

STAFF CHANGING ROOMS:

The division of staff and number for staff decides the number of staff changing roo
Changing rooms should have facilities like lockers and toilets.
There will be one large service room per floor to accommodate as many maids as a
Full room service requires a central pantry.

FRONT OF THE HOUSE :

The front of the housethat area which concerns itself with the
guest.
The front of the house comprises every area that the guest will see;
lobbies, dining spaces, rest rooms, passenger elevators, corridors,
hotel rooms,etc.
These spaces must be handled and planned with one thought in
mind: the convenience and continued approbation of the guests.
There should be only one main entrance.
The registeration desk and the elevators should and must be
immediately apparent.

GUEST REGISTRATION :
A hotel regisiraiion desk must be located so that it is immediately
visible as one enters the hotel lobby.
COMPUTER
The size of the desk will be
determined by the size of the hotel.
There is no special rule to be followed except that a hotel of 2000
rooms might
have
anywhere
from four to
six registration clerks,
ASST.
CONTRO
L
STORAGE
while a hotel of 100 to 200 rooms will have one or at most two
spaces
at which guests may
register.
CONTROLLER
BOOK-KEEPERS'
PAYROLL MGR
CREDIT MGR

RECEPTION

CASHIER

ADMINISTRATIVE AREA:
The administration of a hotel operation depends entirely upon
its size.
A small hotel will most likely have an office for a manager,the
door of whose office faces the public lobby, and an additional door
is provided so that he can go from his office to the front desk.

LOBBIES :
Every hotel, regardless of its size must have a public lobby.
The size of the lobby is largely determined by the number of guest
rooms as well as by the type of hotel.

ELEVATORS:

Elevators should be located so that they are immediately visible,

either from the entrance of the hotel or from the check-in or
registration area.
Another consideration in the planning of elevators is that of their
location on the guest-room floors. It is advisable to place them
centrally so that the distance walked by a guest in any direction is
reduced to a minimum .
ROOMS
Under no circumstancesFUNCTION
should
guest elevators be used for service.
Service elevators are separate and apart.
ADMINISTRATION

RESTAURANT

FRONT DESK

REATIL SHOPS

GARAGE

LOUNGE

LOBBY

PAYROLL MGR

RECREATION

GUEST-FLOOR CORRIDORS:
As the elevator doors open. the guest should find themselves in an
area which can be designated as an elevator foyer.
No guest-room doors should be placed opposite the elevators .
Corridor should, if at all possible, not be over 100 feet in length.
The width of a corridor as 5 feet-6 inches is considered an adequate
width, although some hotels have about 5 feet wide.
Lighting will also play an important part in making corridors seem
more interesting and less stretched out.

GUESTROOMS :
Organize plan so that guest rooms occupy at least 70 percent of gross
floor area.
Exact dimensions of each room should not be settled until the room
has been planned in detail.
ROOM
AREA ( sq. m )
Single
8.75
Double
12.5
Twin bedded
13.5
More space will normally be required to achieve a satisfactory layout
with correctly sized furniture .
Sizes for guest bed types are :
Twin
1x 2m
Double
1.35x 2m
Queen
1.5x 2m

TYPICAL GUEST ROOM LAYOUTS :

SINGLE BEDDED ROOMS

JAYPEE AGRA

JAYPEE VASANT CONTINENTAL