HOTEL PLANNING

In Partial Fulfilment of Requirements

In Architectural Design 03

To be presented to

Ar./Enp. Gerelson Ray Ruloma Bernardino, uap, piep,mscm

Submitted by

Marquez, Michelle A.

Bachelor of Science in Architecture 2B

October 24, 2020

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2|Hotel planning
 ABSTRACT

Balancing a functional, layout, and aesthetic issues to develop property

that simultaneously meets the needs of the guests, the staff, and the owner are a
must when planning a hotel. In general, five-star properties have public areas
that are heavily design oriented, with the functional aspects carefully integrated
to enhance, yet not dominate the space. However, budget properties tend to
favor function and layout over design, for maximum utility. Regardless of how the
spaces are configured, the developer must consider and balance many
conflicting needs before a design is ready for the contractor's hand. The best
examples provide properties that inspire; are safe, efficient, and cost effective;
and that maintain their utility and charm through time.

The present research was focused on the function, design, site considerations,
rules and regulations, and planning of a foreign and local hotels. Furthermore,
the scope of the studies covered architectural acoustics, high visibility, laws, and
materials’ safety. It is only with such a full subject overview about ecology in the
design of hotel spaces.

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 TABLE OF CONTENTS

Title Page………………………………………………………………………………1

Abstract………………………………………………………………………………...2

Table of Contents……………………………………………………………………..3

List of Figures………………………………………………………………………….4

Introduction…………………………………………………………………………….5

Body……………………………………………………………………………………..6

Conclusion…………………………………………………………………………….87

Recommendations...…………………………………………………………………88

References…………………………………………………………………………….88

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 LIST OF FIGURES

FIGURE NO. TITLE PAGE

1 Hotel Classifications 12

2 Back of the House 55

3 Front of the House 56

4 Energy Management Plan 76

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 INTRODUCTION

Hotel spaces, i.e. lobbies, restaurants, recreation and wellness centers,

are representative public areas, the trademarks of any hotel. The ambience,
overall look, and architecture of such spaces interacts with users on the level of
aesthetics, as well as through the sense of sound, smell and touch. At the same
time, it is crucial to note that as various factors ensure the comfort and safety of
guests, they also directly affect a user’s health. The latter aspect, strictly
connected with ecology, is understood not only in terms of solutions based on
renewable energy sources or high- and low-tech technology, but also through
appropriate lightening, ventilation, use of building’s surroundings and localization,
reduction of noise pollution, materials used for interior finishing and many more.

Hotel planning, be it for a new or existing facility, aims to achieve certain

objectives, with the ultimate aim being optimum utilization of the available space.
Systematic facility planning also takes care of future business needs, such as
expansion, by allowing some flexibility in the plan. All hotel plans are closely tied
to the core business, and take into account the designated budget, size of
manpower, and the expected number of customers.

Although there are similarities between hotel and other commercial

property developments, the hotel development process has unique and very
specific characteristics that are not reflected in the available development
frameworks. The present study presents a comprehensive and definitive hotel
property development framework, which includes critical success factors and
components for hotel development.

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BODY

A Hotel is 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. A
Hotel is a managed building or establishment, which provides guests with a place
to stay overnight on a short-term basis, in exchange for money. The precise
features and services provided to guests can vary quite drastically from one hotel
to another, and hotel owners generally aim to attract a particular type of customer
through their pricing model and marketing strategy, or via the range of services
they offer. The hotel industry is one of the most important components of the
wider service industry, catering for customers who require overnight
accommodation. It is closely associated with the travel industry and the
hospitality industry, although there are notable differences in scope.

A hotel is not designed linearly or solely on the basis of aesthetic and

functionality; on the contrary, proper design takes into consideration all aspects
of the visitor’s stay, both tangible and emotional. And, of course, it ends with one
key goal: to create unique experiences for the traveler. The primary purpose of
hotels is to provide travelers with shelter, food, refreshment, and similar services
and goods, offering on a commercial basis things that are customarily furnished
within households but unavailable to people on a journey away from home.
Historically hotels have also taken on many other functions, serving as business
exchanges, centers of sociability, places of public assembly and deliberation,
decorative showcases, political headquarters, vacation spots, and permanent
residences. The hotel concept shapes the identity of the hotel and analyzes in
detail the semantics surrounding the guest experience. The volumes, the forms,
the functionality, the materials, and their combination, give flesh and bones to the
story of the hotel.

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 The climate conditions of the area where the hotel is located are one of
the first and most important factors to consider in the study. They greatly
determine the sections of the hotel’s outdoor environment, how they interact with
the property’s interior, as well as what experiences guests can live in the hotel.
The orientation of the plot or building and its ‘collaboration’ with the sun’s motion
around it, is an inspiration for the architect in order to design the zones, the
functions, choose the materials, the textures and even the colors.

Types and Classification of Hotels

Hotels owners have various target markets to get into. Market

segmentation is one of the keys in getting the right marketing approach on your
hotel. Hotels are classified according to the hotel size, location, target markets,
levels of service, facilities provided, number of rooms, ownership and affiliation
etc.

1. Based on location City center: Generally located in the heart of city within a
short distance from business center, shopping arcade. Rates are normally high
due to their location advantages. They have high traffic on weekdays and the
occupancy is high.

 Floating hotels: As name implies these hotels are established on

luxury liners or ship. It is located on river, sea or big lakes. In cruise
ships, rooms are generally small and all furniture is fixed down. It
has long stay.
 Airport Hotels: These hotels are set up near by the airport. They
have transit guest who stay over between flights Resort hotels:
They are also termed as health resort or beach hill resort and so
depending on their position and location. They cater a person who
wants to relax, enjoy themselves at hill station. Most resort work to
full capacity during peak season. Sales and revenue fluctuate from
season to season.

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  Boatels: A house boat hotels is referred as boatels. Their interior is
done like hotel room. They are normally used by small group of
travelers.

2. Based on Size of Property

 Small Hotel: hotel with 100 rooms and less may be termed as
small hotels.
 Medium Sized Hotel: hotel which has 100-300 rooms is known as
medium sized hotel.
 Large Hotels: hotel which have more than 300 rooms are termed
as large hotels.
 Mega Hotels: are those hotels with more than 1000 rooms.
 Chain hotels: these are the group that has hotels in.

3. Levels of Service

 World class service: These are also called luxury / Five Start
hotels, they target top business executives, entertainment
celebrities, high- ranking political figures, and wealthy clientele as
their primary markets. They provide upscale restaurants and
lounges, Valet, concierge services and also private dining facilities.
 Mid-Range Service: Hotels offering mid-range or otherwise 3 to 4-
star hotels service appeal the largest segment of the travelling
public. This kind of hotels does not provide elaborate service and
have a adequate staffing. They also provide uniformed service,
food and beverage room service, in-room entertainment's and also
Wi-Fi etc.
 Budget / Limited Service: These hotels provide clean,
comfortable, safe, inexpensive rooms and meet the basic need of
guests. Budget hotels appeal primarily to budget-minded travelers
who want a room with minimum services and amenities required for

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 the comfortable stay, without unnecessary paying additional cost
for costly services.

4. Ownership and Affiliations

 Independent / Single Owner Hotels: They do not have identifiable

ownership or management affiliation with other properties. Example
of the same would be family owned and operated hotel that is not
following any corporate policies or procedures.
 Chain hotels: Hotels which are part of a hotel chain and these
kinds of ownership usually imposes certain minimum standards,
rules, policies and procedures to restrict affiliate activities. In
general the more centralized the organization the stronger the
control over the individual property.

5. Based on The Length of Stay

 Transient Hotel: These are the hotel where guest stays for a day
or even less, they are usually five-star hotels. The occupancy rate
is usually very high. These hotels are situated near airport.
 Residential Hotels: These are the hotel where guest can stay for a
minimum period of one month and up to a year. The rent can be
paid on monthly or quarterly basis. They provide sitting room, bed
room and kitchenette.
 Semi Residential Hotels: These hotels incorporate features of
both transient and residential hotel.

6. Based on Theme

 Heritage Hotel: In this hotel a guest is graciously welcomed,

offered room that have their own history, serve traditional cuisine
and are entertained by folk artist. These hotels put their best efforts
to give the glimpse of their region.
 Ecotels: These are environment friendly hotels these hotels use
eco-friendly items in the room.
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  Boutique Hotels: This hotel provides exceptional accommodation,
furniture in a themed and stylish manner and caters to corporate
travelers.
 Spas: is a resort which provide therapeutic bath and massage
along with other features of luxury hotels in India Ananda spa in
Himalaya are the most popular Spa.

7. Based on Target Market

 Convention Hotels: These hotels have large convention complex

and cater to people attending a convention, conference.
 Resort Hotels: These leisure hotels are mainly for vacationers who
want to relax and enjoy with their family. The occupancy varies as
per season. These are spread out in vast areas so many resorts
have solar powered carts for the transport of guest.
 Suite Hotels: These hotels offer rooms that may include compact
kitchenette. They cater to people who are relocating act as like
lawyers, executives who are away from home for a long business
stay.
 Commercial Hotel: They are situated in the heart of the city in
busy commercial areas so as to get good and high business. They
cater mostly businessmen. Casino hotels Hotel with predominantly
gambling facilities comes under this category, they have guest
room and food and operation too. These hotels tend to cater leisure
and vacation travelers. Gambling activities at some casino hotels
operate 24 hours a day and 365 days a year.
 Major Departments of Hotel Front Office: The main function of
this department is to give warm welcome to the guest. It helps to

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 create good image in front of the guest. This is the first department
where guest comes in contact with. It generates the maximum
revenue for the hotel as it sells room to the guests. This also
includes sub departments like reservation, Bell desk, and
Information desk.
 Extended Stay Hotels: Extended stay hotels are somewhat similar
to the suite hotels, but usually offers kitchen amenities in the room.
These kinds of hotels are for long-stayers who want to stay more
than a week and does not want to spend on hotel facilities.
 Serviced Apartments: Serviced Apartment / Residential hotels
provide long-term or permanent accommodation for Guest. Usually
guest makes a lease agreement with the hotel for the minimum of
one month up to a year. Rooms generally include living room,
bedroom, kitchen, private balcony, washing machines, kitchen
utensils etc. Unlike normal hotels Serviced apartment only provide
weekly one housekeeping service.
 Bed and Breakfast / Homestays: These are houses with rooms
converted into overnight facilities, this can size up to 1 to 10 guest
rooms. They are also known as 'Home Stay's'. The owner of the
B&B usually stays on the premises and is responsible for serving
breakfast to the guest.
 Timeshare / Vacation Rentals: Another new type or segment of
the hospitality industry is the timeshare hotels. These are
sometimes referred to as " Vacation-interval" hotels. Timeshare
hotels are where the guests who purchase the ownership of
accommodations for a specific period. These owners may also
have the unit rented out by the management company that
operates the hotel.
 Casino Hotels: Hotels with gambling facilities are called Casino
Hotels. Although the food and beverage operations in the casino

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 are luxurious their functions are secondary to and supportive of
casino operations.
 Conference and Convention Centers: These types of hotels
focus on meeting and conferences and overnight accommodation
for meeting attendees. They also provide video conferencing
facility, audiovisual equipment, business services, flexible seating
arrangements, flipchart etc. These hotels mostly located outside the
metropolitan areas and have facilities like golf, swimming pools,
tennis courts, fitness centers, spas etc.

Fig. 1

A hotel consists of two major components, the business operations and

the physical property. These two components although distinctively different, are

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very much interdependent and affect the hotel’s ability to succeed. An
understanding of this important duality is evident in the increasingly market
driven nature of hotel design. More diverse and innovative new hotel concepts
are constantly being developed based on the identification of gaps in hotel
markets, or the creation of new market segments. However, the common
perception of the hotel property as being a static and permanent entity remains
the same. Despite the volatile and ever‐changing nature of hotel markets, short‐
term demand fluctuations have always been one of the biggest concerns and
topics of discussion for hotel management and marketing.

Hotel Architectural Character

Every building that is constructed for a specific purpose has a specific

form which itself depicts its original function. The inter-connection between the
interiors and the exterior of a building is essential. The character of a building
depends upon its capacity to express a particular function and status. In the
historical styles of architecture, the function and status of a building were
successfully expressed in a variety of styles. No building can have a neutral
character.

In an appropriate setting, a building, through its character and style, is

capable of evoking abstract values such as truth, beauty, grace, life, sacrifice,
power and obedience, the seven lamps of architecture as enumerated by the
famous English poet John Ruskin. All aesthetic components, such as unity,
composition, contrast and scale together make up the character of a building.
Character also brings out the utility and purpose of a building. Whether it is a
bank or a church or a library, it should possess an appropriate character and not
something weird.

Architectural Character of a Building has three basic characters:

 Functional Character
 Associated Character

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  Personal Character

Functional Character of a Building

 Every building has specific functions and is made for specific broad
purpose. The internal planning is in co-ordination with the exterior facade
that tells us the purpose of the building.
 The external appearance plays an important role in determining the
purpose and the function of the structure.

For example:

 Designing skylights instead of windows can indicate a museum.

 Designing a long wall having numerous windows in a particular order
can also indicate a museum.
 Designing tall and wide windows suggest a library.
 Designing a symmetrical entrance to a central block having a wide
entrance to express balance and rhythm indicates public buildings.

Associated Character of a Building

 The character of some buildings is expressed through elements

associated with certain influences. Such influences often go thousands of
years back in history and culture.
 Cultural aspects play an important role in determining the Associated
Character of a particular structure….
 We recognize a building by its features, which we associate with a
particular structural style. A spire on a tower by the side of a spacious
building indicates a church. A gopuram depicts a Hindu Temple whereas a
crescent and a white dome is the symbol of a mosque.

Personal Character of a Building

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 Characters in architecture is comparable with the attributes of an
individual. If a building is designed in the proper spirit, personal characteristics
such as grace, dignity and vitality can be expressed as an integral part of the
structure.

Hotel design involves the planning, drafting, design and development of hotels.

The concept of hotel design is rooted in traditions of hospitality to travelers

dating back to ancient times, and the development of many diverse types of
hotels has occurred in many cultures. For example, the advent of rail travel in the
early 1900s led to the planning, design and development of hotels near railroad
stations that catered to rail travelers

Attractive Appearance. All over the appearance of a Hotel is one of the very
important considerations for a Hotel. It should be attractive and should reflect the
architecture of that area and should also have a character of the services being
provided in that Hotel.

Efficient Plan. The plan of the Hotel should be such that it should be functional
and also appeal to the eye. All the services should be so designed that it meets
various principles of lay-out and design.

Location. The design of the Hotel will be guided by the geographical location of
the Hotel e.g. if a Hotel is situated near the airport or railway station, the
reception of the Hotel will be designed in such a way that it could handle large
number of guests at one time because there is a possibility of guest checking in
large groups and around the clock. Similarly, Hotel situated at hill stations,
beaches and the Hotels located in heart of the cities and metros will be designed
differently.

Suitable Material. The Hotel should be designed in such a way that it should be
able to use the material locally available which will be cost effective and efficient.

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Workmanship. While designing a Hotel one should consider the fact that what
kind of workmanship is available and designer should take advantage of local
expertise. This will not only make the hotel efficient but also will be economical.

Sound Financing. One of the very important factors is finance in designing the
Hotel. The availability of ready funds and management of finance is a crucial
factor and it should be considered very carefully in Hotel Design.

Competent Management. The design of a Hotel will depend upon the quality of
management available to operate the establishment. If we have the quality
management and manpower only then Hotel should be designed for
sophisticated equipment and high-tech gadgets.

Spatial location is one of the most important factors for a new hotel
establishment. Compared with enterprises in manufacturing industry, their
counterparts in service industries, such as hotels, rely heavily on an effective
location strategy to succeed in the competition to attract hotel guests to rent their
rooms. An appropriate location is of paramount importance as it will be difficult
and extremely costly for hotels to relocate and reconfigure their product offerings.

Location attributes

Accessibility. As a service industry, hotels are keen on locations that are

proximate to their potential markets because hotels seek for increased demand
from potential guests. Hotels close to potential market outperform their counter
parts with poor accessibility in terms of efficiency. Tourists prefer a location
where various services are available. Also, when hotels choose to locate, there
are some considerations for accessibility to other facilities, such as airports,
railway station, and tourism attractions.

Agglomeration Effect. Hotels in urban areas are not randomly

distributed. Instead, they are usually highly clustered. Agglomeration effect refers
benefits the hotel can receive from the clustering. Generally, one incentive for

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choosing to locate close to other hotels is to gain a significant positive influence
in hotel efficiency, which means that hotels can get positive spillover effects from
their neighbors. For production advantages, agglomeration allows individuals in
the cluster to have access to resources that are not readily available to those not
in the cluster, and provides greater access to leading suppliers, special services,
or special relationships. For demand advantages, agglomeration reduces the
consumers’ cost of searching. However, not all hotels can benefit from
agglomeration. hotels benefit heterogeneously from the agglomeration effects.
Hotels, which were different from those diffusing the positive externality, would
benefit much more than the similar ones. The receiver and diffuser of the positive
spillover effects in agglomeration may be different. Hotels that pursue a high
level of differentiation contribute to the positive agglomeration effects of other
hotels.

Public Goods and Services. Hotel products and other tourism related
products can be viewed as bundles of public and private characteristics or
attributes, and these public attributes possess the characteristics of public good,
like non-rivalry and non-excludability. Some examples of this public attributes
include, but not limit to, environmental quality, public safety, public infrastructure
availability and cultural diversity. Therefore, public goods and services are
believed to influence both the tourists’ utility functions on the demand side and
the tourism agents’ production functions on the supply side. the supply of public
goods and services were found to influence hotel’s room rate, and hence,
generating higher revenue for hotels nearby rich public infrastructure. Hotels are
likely to choose locations with abundant supply of public goods and services.

Urban Development. The choice of hotel location in urban areas is highly

dependent on urban development which inevitably changes of urban structure.
As urban development and evolution progressed, hotels which were established
in different periods tended to have distinct preferences for location. Urban
structure change, hotel location preference had altered accordingly. The
establishment and construction of a “Special Economic Zone” had an influence

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on hotels’ location. In addition, other studies confirmed that urban development is
highly associated with the location of hotels established in different periods.

There are other also very important considerations:

 Does the zoning of the location allow a hotel? Or if it doesn’t can it be

easily changed?
 Are utilities available at the site? Sewer, water, electric? Gas (optional)?
 Does the size of the land allow for enough rooms to be constructed to
reach a healthy ROI?
 Can you buy or lease the building or land? And would the owner consider
exchanging part in return for equity in the hotel business?
 How many hotel rooms currently exist in the area? Are the existing hotels
successful? Are they chain affiliated or “mom and pop” businesses?
 How many new hotels and rooms are planned for development in the
immediate area?

RULES AND REGULATIONS TO GOVERN THE ACCREDITATION OF

ACCOMMODATION ESTABLISHMENTS – HOTELS

Classification of Hotels. For purposes of accreditation, hotels are hereby

classified into the following categories, namely:

a. De Luxe Class

b. First Class

c. Standard Class

d. Economy Class

Requirement for a De Luxe Class Hotel. The following are the

minimum requirements for the establishment, operation and maintenance of a De

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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.

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• 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 well-tailored 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

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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

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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

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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

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• 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.

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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

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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 housenrules 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.

27 | H o t e l p l a n n i n g
• 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.

28 | H o t e l p l a n n i n g
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 wellstocked 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 wellequipped, 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.

29 | H o t e l p l a n n i n g
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.

• Airconditioning

All private and public rooms shall be airconditioned (except in areas 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

30 | H o t e l p l a n n i n g
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.

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

31 | H o t e l p l a n n i n g
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.

32 | H o t e l p l a n n i n g
• 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 hous 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

33 | H o t e l p l a n n i n g
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;

34 | H o t e l p l a n n i n g
2. The kitchen shall have an adequate floor area with flooring and tiled walls and
adequate light 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 airconditioned (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

35 | H o t e l p l a n n i n g
• 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.

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;

36 | H o t e l p l a n n i n g
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.

37 | H o t e l p l a n n i n g
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

38 | H o t e l p l a n n i n g
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.

• Airconditioning

At least 50% of the rooms shall be airconditioned (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

39 | H o t e l p l a n n i n g
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.

40 | H o t e l p l a n n i n g
Design Criteria

No. Ratings Criteria/Indicator

Points 1 2 3 4 5
1.1 Building – Appearance

1 Minimum 1-5 Exterior in a clean fit for

purpose condition
2 Minimum 1-5 Hotel name clearly visible
from the street

3 Minimum 1-5 Hotel name is visible at night

4 1.2 Building - Design and

Construction Quality

Unacceptable 1.2 Building - Design and

Construction Quality

Acceptable Basic structure with

adequate materials that will
provide a simple and safe
accommodation
environment.
Good A functional building with
good quality materials and
efficient layout.

Very Good Strong external appeal,

consistent design with any
alterations linking to the
original building.
Excellent Excellent impression and
overall appeal, inviting
appearance, architectural
features are evident and
excellent quality building
materials have been used
throughout.
Outstanding Luxurious and unique
exterior, outstanding visual
appeal, highest quality
materials used in
construction

41 | H o t e l p l a n n i n g
 1.4 Entrance / Exit &
Parking
Minimum 1-5 Driveway is in a sound
condition and free from
significant potholes with no
obvious obstructions
Minimum 1-5 Driveway entrance is clearly
marked and is visible at night
time

Minimum 1-5 Clearly designated parking

area that meets the relevant
provisions of the National
Building Cod
Minimum 4 & Valet parking is provided.
5
1.5 Security

Minimum 1-5 Professional security in place

24 hours at main entry point

Minimum 1-5 Property and security

services designed to ensure
guest safety at all times
Effective use of CCTV with
minimum 30 days recording
storage
Monitoring of CCTV 24 hours
1.7 Reception – Size

Unacceptable Reception area is small

and/or difficult to locate.
Acceptable Obvious size restrictions,
area may be cluttered.

42 | H o t e l p l a n n i n g
 Good Functional reception for the
operation
Very good Very good size, generous
space
Excellent Excellent reception area,
seated check in is an option
Outstanding Luxurious check in facility,
private check in facility is
available and used as
appropriate
1.8 Reception - Seating Area
Unacceptable No seating available or
seating options in poor
condition with lack of
privacy.
Acceptable No seating area available but
limited privacy means it is
difficult to have private
conversations.
Good Seating available close by for
a small group of not less than
4 guests
Very Good Comfortable seating area
close by for not less than 6
guests

Excellent Seating area with excellent

quality seating appropriate
for the size of the Hotel
Outstanding Outstanding seating options
are available for different
sized groups to enable
comfort whilst waiting near
reception.
1.10 Luggage Services
Minimum 1-5 Left luggage services available
without dedicated space
Left luggage practices ensure
bag security and luggage
room is proportionate to size
of hotel.

43 | H o t e l p l a n n i n g
 2.1 Public Areas - Decoration
- Design and Quality
Unacceptable No thought given to
coordinating design resulting
in ad-hoc decoration
Acceptable Some attempt to coordinate
design and have a consistent
theme
Good Good quality decoration, use
of wall hangings adds to
overall impression
Very Good Coordinated design, a
professional standard is
achieved
Excellent Excellent standard of
coordinated décor
throughout all public spaces
Outstanding Highest quality, unique wall
hangings on display,
outstanding design features
2.5 Public Washroom -
Quality
Unacceptable Poor quality throughout,
aged basin and bowl, not fit
for purpose
Acceptable Aging fixtures, rough finish no
additional space
Good Good quality fixtures,
standard design, limited
space
Very Good Very good, high quality basin,
superior design, ample bench
room
Excellent Excellent quality of fittings,
basin and bowl decoration is
to a high standard.
Outstanding Outstanding quality, designer
tap ware, ample space
2.10 Public Areas - Lighting –
Quality

44 | H o t e l p l a n n i n g
 Unacceptable Low quality lighting, bare
bulbs with no shades, dim,
gloomy effect, with some
dark spaces
Acceptable Enough lighting for practical
use, sparse, but with an even
distribution of light
Good Good level of illumination
throughout all public areas
Very Good Very good illumination
options, reading lights
throughout the public areas.
Multiple light switches
Excellent Excellent quality lighting.
Lighting effects with use of
picture lighting or special
effects lighting, excellent
quality fittings
Outstanding Highest quality of lighting.
Designed for practical use
and also effect, showing off
corridor and features in
public areas, e.g. mood
lighting and dimming system
3.1 Room Size
Minimum 1 Size including bathroom ≥ 16
sq. m
Minimum 2 Size including bathroom ≥ 18
sq. m
Minimum 3 Size including bathroom ≥ 20
sq. m
Minimum 4 Size including bathroom ≥ 25
sq. m
Minimum 5 Size including bathroom ≥ 30
sq. m
3.3 Rooms for Persons with
Disabilities (PWD) -
Availability
Minimum 1-5 One PWD room for every 50

45 | H o t e l p l a n n i n g
 up to 150 rooms, and 1 for
every 100 rooms thereof, for
less than 50 rooms at least
one PWD room.
3.4 Bedroom - Space &
Comfort
Unacceptable Floor space has obstacles
that can cause injury to
guests, furniture too large or
too small, may be less than
2.4 metres
Acceptable Floor space has obstacles
that can cause injury to
guests, furniture too large or
too small, may be less than
2.4 metres

Good Good amount of space to

move freely carrying a
suitcase, there may be some
restrictions and a chair may
serve dual purposes.
Very Good Bedrooms are well planned
for ease of movement, no
major obstacles to move
around, easy access to all
facilities
Excellent Generous space to allow
comfortable relaxation and
comfortable in room dining,
ease of access with a
suitcase to all wardrobes
and cupboards
Outstanding Luxurious space designed for
relaxation and efficiency of
movement. Ample free
space with furniture in
suitable and convenient
places
3.12 Bedroom – Lighting –
Quality

46 | H o t e l p l a n n i n g
 Unacceptable Cracked light switches, lights
without shades or lamps
Acceptable Light switch by main door
only; acceptable illumination
of bedroom
Good Good lighting illumination,
bedside table lamps, variety
of lighting option
Very Good Room has very good lighting,
multiple switches and very
good quality fittings, two
bedside lamps
Excellent Designer lamps and
excellent levels of lighting to
create different moods,
directional bedside lamps
Outstanding Architectural design of
lighting is evident. The best
available.
4.1 Bathroom – Minimum
Requirements
Minimum 1-5 Baths and/or showers with
functioning hot and cold
water. Hot water reaches 38
degrees in 20 seconds
Minimum 1-5 Toilet system in working
order
4.2 Bathroom -
Shower/Bath – Quality
Unacceptable Small shower with weak or
no pressure, taps of low
quality
Acceptable Lightweight shower curtain,
not well-coordinated tap
war
Good Good quality fixtures, good
quality curtain, shared
shower/bath
Very Good Standard tiled walls, framed
shower screen or designer
curtain, mixers provide
constant water flow at even
temperature

47 | H o t e l p l a n n i n g
 Excellent Tiled, framed shower screen
or designer curtain with high
quality porcelain bath,
matching and coordinated
style, highly responsive
water pressure and
temperature
Outstanding Frameless shower screen,
designer shower enclosure,
highest quality bath if
provided, luxurious quality
finishing
4.6 Bathroom - Toilet –
Quality
Unacceptable Cheap plastic toilet seat
and/or cover that does not
fit
Acceptable Good quality plastic seat
that is functional
Good Good quality solid seat
Very Good Strong solid material of
durable nature
Excellent Solid construction, wall hung
seat
Outstanding Solid construction with
designer features evident
4.11 Bathroom – Space and
Comfort
Unacceptable Space is too small for
comfort.
Acceptable Space is limited but usable.
Good Good space, ability to dry
yourself in bathroom
without touching bathroom
walls
Very Good Very good space, area to
place clothes and ample
space for personal toiletry
Excellent Excellent bathroom space,
ability for two people to
easily move around the
bathroom

48 | H o t e l p l a n n i n g
 Outstanding Generous and outstanding
space, the best available

BASIC THEORIES OF HOTEL PLANNING

Before an architectural office begins planning and designing a hotel, it

should know exactly how a hotel operates. Every type of building must function
smoothly to achieve the end result that the client is seeking. The earliest hostelry
offered 'bed and board' as well as pleasant surroundings in which to enjoy both
commodities. The earliest hostelries and caravansaries worked on the same
principle.

 There must never be a mingling of the front-of-the-house services with

those of the back of the house. At no time should the guest be aware of
everything that is taking place at the back of the house, but, at the same
time, the smooth operation of the front of the house is completely
dependent upon what is taking place at the back of the house.
 There should be an ease in finding the registration desk, the cashier, the
bars and dining rooms, the elevators that will take hint up to his room, and
finally the room itself. The service at the registration desk, in the bars and
dining rooms, arid in the guest room itself as well as in the corridors must
be such that the guest finds his every want courteously and efficiently
taken care of.

Hotels are designed and built so that the client, owner, or operator of the
hotel will get a satisfactory financial return on his investment. In order to achieve
the greatest return for each dollar invested, we again face a dual problem in the
first instance. The guest must feel completely comfortable and at ease from the
moment lie steps through the entrance doorway, checks in, goes to his room,
avails himself 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 he first entered it after
checking in . Everything for the guest creature comforts should be carefully

49 | H o t e l p l a n n i n g
considered, whether it be the ease of finding the registration desk, the cashier,
the bars and dining rooms, the elevators that will take hint up to his room, and
finally the room itself. The service at the registration desk, in the bars and dining
rooms, arid in the guest room itself as well as in the corridors must be such that
the guest finds his every want courteously and efficiently taken care of.

PHYSICAL ENVIRONMENT FACTORS

 Color and décor

 Lighting
 Proper air temperature
 Comfortable furnishings
 Pleasant and relaxed atmosphere

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 his stay is arranged for and so ordered that everything
the guest is seeking is accomplished unobtrusively and, what is most important,
economically. Economics operation of a hotel depends entirely upon the back-of-
the-house services. Since these services are primarily concerned with hotel
personnel, the plan must be so arranged that maximum efficiency from each
hotel employee can be achieved without taxing the employee and without
allowing the guest to feel the drive for efficiency that dictates every phase of hotel
planning.

HOTEL ECONOMICS

The economics of a profitable hotel venture brings us to the third duality of

which the architect should be extremely conscious or aware during every phase
of the planning stage. This involves the economics of a new hotel, which will
center upon the cost of construction and furnishing. These costs represent,
together with the cost of the land, the amount of money that is to be invested.
They are the base upon which the hotelier will figure his financial return.

50 | H o t e l p l a n n i n g
  Cost of construction and furnishing - cost of the land, the amount of
money that is to be invested.
 It was stated that for every dollar of income per room, $1,000 should be
spent in the construction of that room. We must bear in mind, of course,
that when we speak of a room we are speaking figuratively, with the
knowledge that the cost of a room would also carry its proportionate share
of every other part of the structure.
 The architect should know approximately what type of hotel his client
wants, as expressed in terms of cost per room per night, in order to
establish some sort of rough budget for the cost of the hotel. At this point,
it should be pointed out that we are talking of cost of construction, which
does not include furnishing and equipping the hotel.

Preopening expenses includes (adds 30% of construction cost):

 Employees’ salaries
 Stationery and other supplies
 Cost for opening ceremonies
 Training of the personnel

Cost of operation - includes the hours spent by such personnel as maids,

porters, housekeepers, chefs, cooks, dishwashers, laundry workers, bellmen,
receptionists, bookkeepers, reservations clerks, banquet managers, and
executive staff.

Furnishings - will be found not only the actual beds, dressers, chairs, tables,
and floor coverings in the guest rooms but also the furnishings, floor coverings,
special lighting fixtures, and decor items needed.

51 | H o t e l p l a n n i n g
Equipment includes:

 Kitchens, laundries, and valet service

 Lockers for employees, etc.

Back of The House

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. Foodstuffs, housekeeping supplies, and a great many other items
must be received out of sight of the hotel guests. Such receiving is usually done
at a loading dock, which should be covered so that deliveries can be made
regardless of the weather. An operating hotel, even a small one, will have
deliveries going on throughout the day. The receiving of shipments as well as the
checking of whatever comes into the hotel and finally, sending the various items
received to their proper destination must be under tight control. This is usually
the function of a receiving department that should be located directly on or
adjacent to the loading dock.

OBJECTIVES:

A. Control

B. Efficiency

KEY PARTS:

A. LOADING DOCK – for foodstuffs, housekeeping supplies, and a great many

other items

B. RECEIVING DEPARTMENT - receiving of shipments as well as the checking

of whatever comes into the hotel and sending the various items received to their
proper destination. It should be located directly on or adjacent to the loading
dock.

52 | H o t e l p l a n n i n g
C. GARBAGE AREA - Where garbage is shipped out, it is wise to have the
garbage rooms so placed (and, incidentally, refrigerated) that the receiving office
has this space in full view to discourage an outside accomplice or an employee
who is leaving the hotel from entering the garbage room to filch what was placed
there previously by someone in the kitchen or the supply areas.

D. HOTEL PERSONNEL AREA - adjacent to the receiving area. Usually time

control is through the medium of a time clock, which is punched by the
employees.

E. LOCKER ROOM - should be provided with ample toilet facilities and showers.

F. STEWARD OFFICE (near loading dock) - there should be a floor scale to

check the weight of produce as it enters. If the food storage and preparation
kitchens are located on a different level, a sidewalk lift or conveyor belts should
be provided.

G. TIMEKEEPER OFFICE - will check the employees in and out and help to
discourage those who may be tempted to steal.

H. LINEN ROOM – should be related to the housekeeper and laundry 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 service elevator that opens
to the lower-floor service area convenient to the scrutinizing gaze of the steward
and the timekeeper.

I. LAUNDRY FACILITIES - requires a good-sized space for washers, dryers,

drum ironers, and various pressing machines-each suitable for its own type of
flatwork, uniforms and guests' laundry, and men's and women's wearing apparel.

J. HOUSEKEEPING DEPARTMENT - under the housekeeper's strict control and

supervision will be all the maids and porters. The housekeeper's area is also a
storage area, for here are kept all the supplies that become a part of
housekeeping. There will usually be s place for a seamstress to mend those
sheets, pillowcases, and drapes that need repair.

53 | H o t e l p l a n n i n g
K. FOOD AND BEVERAGE SERVICE

 Dry storage or liquor storage (a room with a big lock on it)

 Refrigerator box of the proper temperature will be needed, as well as work
space, sinks, and cutting boards where vegetables will be prepared for the
chefs as needed.
 Vegetable preparation area
 Dairy products will go to their own cold-storage boxes.
 Fish preparation needs its own space.
 Freezer, refrigerator, and cold storage boxes require heavy insulation.
Slab shrinkages in these areas should be provided for.
 Bakery facilities
 Rough cooking area – location of big soup kettles, vegetable steamers,
the ovens, and the hot tops where most of the bulk foods will be prepared.
 Pot washing area
 Finished cooking area - for sauces and gravies as well as broiling and
trying and applying final flame to various types of meats, fish, and fowl.
 Chef’s Aisle
 Serving tables
 Plate warmer
 Bains-marie - which are pans immersed in circulating warm or hot water
into which are put already prepared vegetables, gravies and soups, all
kept at the proper temperature, so that the chef can ladle the required
portion of food onto the dish where he has already placed his steak,
broiled fish, fried fond, or other entrée.
 Garde manger section - here have been delivered all the prepared
vegetables and fruits, and work up tire various types of hors d'oeuvre as
well as seafood cocktails and other cold items for the start of a meal car
salads that accompany the main dish.
 Bread and rolls, butter, coffee, tea, and ice storage

54 | H o t e l p l a n n i n g
  Dishwashing - close to the dining room area; fairly isolated from the actual
cooking and serving area
 Checker's desk - where he presents a check indicating the items that he is
taking out of the kitchen to the diner
 Service bar - with a bartender who will prepare tire drinks that the waiter
has ordered.
 Chef's office
 Room-service area – sufficient space for room-service rolling tables. The
room-service area is always close to tire cooking and garde manger area
 Banquet area - there will be mobile cabinets that take trays.

MATERIALS

 Can be easily cleaned.

 The walls, in most kitchens, were usually ceramic tile
 By all means, every effort should be made to hold down the noise level in
the kitchen, and this is best accomplished by using a perforated metal
ceiling with acoustic bolts above or a ceramic-treated acoustical material.

HOODS OVER ALL COOKING AREAS ARE A MUST

Toilets and washrooms for kitchen help, so that it isn't necessary for them to
return to their locker rooms, which may be at some distance

EMPLOYEES’ CAFETERIA

MECHANICAL SPACES

 Boiler or mechanical room

 Carpentry shop, an
 Upholstery shop
 Locksmith

55 | H o t e l p l a n n i n g
ADMINISTRATIVE AREA

 Accounting and bookkeeping offices (which back up the front cashiers)

 Reservations offices (which back up to the front registration desk)
 Management (reception area, manager's office, and assistant manager's
office)
 Head of the food and beverage department
 Mail sorting room (behind the registration desk)
 Secretariat pool to handle all the spaces

Fig. 2

Front of the House

The front of the house comprises every area that the guest will see;
lobbies, dining spaces, rest rooms, passenger, corridors, hotel rooms, etc. These
spaces must be handled and planned with one thought in mind: the convenience
and continued approbation of the guests. As the guest enters the main entrance
(and there should be only one main entrance), he should be overcome with a

56 | H o t e l p l a n n i n g
feeling of serenity, welcome, end definitely a complete absence of confusion. The
registration desk and the elevators should and must be immediately apparent.

Fig. 3

KEY PARTS

A. Lobby

 Registration Area – front desk, registration clerk, mail rack, administration

spaces
 2 000 rooms above – 4 to 6 registration clerks
 100 to 200 rooms – 1 to 2 registration clerks
57 | H o t e l p l a n n i n g
  A resort hotel will require a large lobby

B. Dining spaces

C. Rest rooms

D. Passenger elevators

E. Corridors

F. Hotel rooms

G. Advance Reservations

H. Mail and Keys

I. Cashier - adjacent to the registration desk

J. Administrative Area – manager, asst. manager, secretarial pools,

bookkeepers, teletype machines, a mailroom

K. Coffee shop

L. Cocktail lounge - close to the dining room

M. Guest-room floors - place them centrally so that the distance walked by a

guest in any direction is reduced to a minimum.

N. Elevator - it would obviously be wrong to place the elevators at the end of

a long corridor

O. Bell captain's station

P. Guest-Floor Corridors

 No guest-room doors should be placed opposite the elevators

 Full-length mirror
 Good-sized ash receiver for cigarettes
 Not over 100 ft in length.
 Normally, 6 ft is considered an adequate width

58 | H o t e l p l a n n i n g
  Setting doors back from the corridor wall 1 ft or even as much as 2 ft gives
each room entrance its own sense of privacy.

Q. Guest Room

 Types: Studio, Suite, etc

 No furniture opposite the bed
 3 ft aisle
 Minimum size of 10 ft 6 in
 Two armchairs with cocktail table
 Luggage stand

R. Guest Bathroom

 The tub in a guest room is normally a 5-ft 6 in tub.

 Handheld shower head which operates as well as the normal wall shower
head
 Lavatory (marble slab)
 Medicine cabinet
 Electrical outlet

S. Guest Room Closet

 Closed storage area

T. Banqueting Facilities

 Meeting rooms will be arranged in a straight line, so that the walls

separating one room from the other can be made movable.
 As a rule of thumb, a person standing in fairly close quarters will take up
approximately 5 sq ft. A person seated at a table will take up anywhere
from 10 to 15 sq ft. A person seated for a seminar or a meeting will require
8 or 9 sq ft.

59 | H o t e l p l a n n i n g
Local Literature

I. Based on the research study of the Competitiveness and Sustainability of the

Hotel Industry: The Case of Hotels in Pampanga, the study aims to scrutinize the
competitiveness and sustainability of the hotel industry in Pampanga, Philippines.
Its primary objectives include: assessing the competitive intensity and
attractiveness of the hotel industry; analyzing the factors affecting the industry;
and identifying the issues, concerns, and prospects of the industry, and
formulating competitiveness and sustainability frameworks. Through the use of
focus-group discussion and in-depth interviewing, the finding revealed that the
hotel industry in Pampanga is highly competitive. The results also showed that,
despite the bright future of the hotel industry of the province brought about by
internal and external factors, still, hotel owners and managers expressed their
issues and concerns that can directly and indirectly affect the hotel industry in
general. Moreover, to boost the level of competitiveness, the key players which
include hotel establishments, the government sector including the provincial
tourism office, the regional office of the Department of Tourism (DOT), and the
local government units (LGUs) and the academe should help and work hand in
hand in promoting and supporting the tourism and hospitality sector of
Pampanga. The sustainability framework on one hand includes strategies such
as: clear brand image for Pampanga, sustainable/year-round tourist activities,
new system of hotel accreditation, law enforcement and security assurance,
proper promotion for Pampanga as a tourist destination, improvement of
hospitality and tourism infrastructure, and use of technology-enabled hotel
reservation system.

The massive promotions of the Department of Tourism (DOT) particularly

the viral effect of “It’s More Fun in the Philippines” campaign led to the increasing
number of foreign and local tourists and travelers in the Philippines. The growth
of the infrastructure facilities like the sprouting hotels is very much evident
around cities and provinces. Each hotel client is looking for accommodation

60 | H o t e l p l a n n i n g
facility that can provide service that meets or exceeds his/her expectations. Thus,
competitiveness and sustainability of the hotel industry is vital a consideration
because the hotel sector is one of the biggest sectors in hospitality and tourism
industry. Each hotel, regardless of its classification, may contribute to the overall
performance of the local and national hospitality and tourism industry.

The research study had four-fold objectives. First, to assess the intensity
of competitiveness and attractiveness of the hotel industry in Pampanga, second
is to analyze the macro and micro environments of the hotel industry, third is to
identify the issues, concerns, and prospects of the industry, and fourth is to
formulate competitiveness and sustainability frameworks to boost the growth of
the hotel industry in the said province. These four objectives can be achieved
through the use of the Porter’s Five Forces Model and SWOT analysis

Each hotel establishment plays an integral role in the promotion of the

tourism and hospitality sector of Pampanga. The role of hotels is providing quality
accommodation facilities that meet or even exceed hotel clients’ expectations.
The growing number of international travelers in DMIA entails a huge challenge
to the hotel industry. Every time hotel client feels satisfaction from the products
and services provided by hotel establishments, the possibility of repeat purchase
is high. Thus, the creation of lasting relationships with hotel clients can lead to
customer loyalty and retention.

On one hand, the provincial tourism office should be responsible for the
total promotion of the tourism and hospitality sector of the province. At the same
time, it should be responsible in supporting and strengthening the different
tourism and hospitality events, projects, and activities of the different cities and
municipalities of Pampanga. Integration of these tourism and hospitality events,
projects, and activities can increase and boost the overall tourism and hospitality
sector of the province. Furthermore, the regional DOT office should make
necessary sustainable plans for all the private and public organizations that
provide tourism and hospitality products and services to tourists and travellers.
Through this process, the socio-economic benefits will create multiplier and ripple

61 | H o t e l p l a n n i n g
effects in the industry. The DOT regional office should also be responsible in
putting down the DOT’s plans and prospects into provincial/local level. As a
government unit, one of its biggest challenges is the integration of the provincial
tourism office and the local government units’ (LGUs) tourism offices. Moreover,
the local government units (LGUs) of the Pampanga through their city tourism
office or municipal tourism office must develop tourism plans aligned to the
provincial tourism plan of Pampanga. The tourism plan should lean toward the
promotion of the local tourism and hospitality. Through this, each local tourism
plan becomes an integral part of the whole tourism and hospitality sector of
Pampanga.

The academic sector represented by academic institutions in Pampanga is

responsible for the reinforcement of tourism and hospitality programs. Since the
academic sector is responsible for supplying the human capital requirements of
the hotel industry in the province, the assurance of producing quality graduates is
an imperative. The overall growth of the tourism and hospitality sector would also
reflect growth in the overall human capital requirement of the industry.

The research study concludes that the hotel industry in Pampanga is

competitive as seen in the competitive position analysis. Additionally, there are
different factors affecting the internal and external environments of the hotel
industry in Pampanga as evidenced in the SWOT analysis done. Despite the
bright future of the hotel industry in Pampanga brought about by internal and
external factors, still, hotel owners and managers expressed their issues and
concerns that can directly and indirectly affect the hotel industry in general.
Strengthening the tourism and hospitality sector of Pampanga is a prerequisite to
augment the level of competitiveness of the hotel industry. On one hand,
sustainability can only be achieved if there will be concrete strategic plans aimed
at creating economic activities in the hospitality and tourism sector thus positively
affecting the hotel industry in Pampanga. It is recommended that the two
frameworks – competitiveness and sustainability – be the springboards in
formulating strategic, business, and tactical plans for the hotel industry in

62 | H o t e l p l a n n i n g
Pampanga. The success of hotel industry can contribute a lot not only in
Pampanga but also in the region.

II. Based on An In-depth Study on the Hotel and Restaurant Industry In the
Philippines, In the Philippines, tourism is one of the major industries that the
WTTC noted as positioned at the epicenter of global travel and tourism growth
and development. In 1997, tourism contributed 8.7% of the country’s GDP,
generating 2.3 million jobs (or one in every nine nationwide), and accounting for
some 10.5% of Philippine investments. According to the Department of Tourism,
international arrivals in 1999stood at 2.17 million, a slight increase from the
previous year’s total of 2.15million visitors. Despite the economic crisis suffered
by its Asian markets, the Philippines’ foreign exchange receipts from tourism
went up by 5.83% from $2.41billion in 1998 to $2.55 billion in 1999.

Moreover, the Philippines enjoyed the highest repeat visitors in Asia at

54.22 percent, indicating that the tourism sector can survive external threats and
competition in the region. As tourism serves as the main market for hotel and
restaurant services, increase in visitor traffic over the past ten years resulted in a
corresponding boom in the hotel and restaurant industry. During the last decade,
the hotel and restaurant industry has flourished even as it struggled to cope with
difficult challenges. New hotels mushroomed in the capital while older hotels
have done their best to spruce-up both their interiors and upgrade services.
Likewise, the growth of the restaurant sub-sector, the number of players and the
variety of services offered, has been notable during the period.

In general, hotels offer two major types of services: (a) accommodation

and (b) dining services. Based on the quality and extent of services provided,
location, bedroom, front office/reception, food and beverage, general facilities
(service and staff), and special facilities (i.e., business center, limousine services
and airport transfers), hotels are further classified as Deluxe, First Class,

63 | H o t e l p l a n n i n g
Standard, and Economy. Hotel guests can expect a room with private bath,
telephone, radio, and television, in addition to such customer services such as
laundry, valet, cleaning and pressing. Aside from the services mentioned, hotels
have other facilities: function rooms, ballrooms, health spas, coffee shops, dining
rooms, cocktail lounges or night clubs, gift shops or newsstand-tobacco counters,
and business centers for social occasions, health buffs, and business
conferences.

In general, the hotel sub-sector’s strength lies in the following: the ability to
innovate, a pool of competent potential workers/professionals, and technology
development. Pressure on hotel prices, on the other hand, comes from the drive
“for value for money”. Increased operating efficiency obtained through the
computerization has helped to reduce costly waste in the supply chain. However,
higher labor, raw materials, and utility costs continue to push operating costs up.
Finally, in the macro level, economic and political factors affect the performance
of the tourism industry. In the past two years, for example, declining disposable
income resulting from the Asian currency crisis and political instability resulted in
a 3% contraction in tourist arrivals in 1998 and a 1%increase in 1999.

Among the recommendations to enhance the hotel and restaurant

industry’s competitiveness include, but are not limited to, the promotion of
sustainable tourism, improvement of the legal/regulatory environment(particularly
those that pertain to the GATS Philippines commitments), offering systems
incentives to promote investment into the hotel and restaurant industry, human
resource development (i.e., training and continuing education), and strengthening
industry linkages. In the area of sustainable development, it is recommended that
programs should incorporate the following principles:1. Natural sites should be
protected and strict provisions added top event pollution and to control the use of
energy and naturalresources;2. Existing cultural practices in such areas which
are helpful to safe guarding the sites should be upheld;

Eco-tourism should be promoted.1. Extension of subsidies and loans for

the development of touristfacilities.2. Diversification of transportation,

64 | H o t e l p l a n n i n g
destinations and types of tourism for balanced tourism development. Said
policies would promote tourism and its allied industries, including the hotel and
restaurant industry, by expanding their primary market, domestic and
international tourists.

III. According to Hotel Information Technology, Information technology (IT) has

become an important part of the operation of the tourism industry. If current
trends continue, it is expected that IT will be one of the factors that will push
tourism development in the future (Singh, 2000; Buhalis, 2003). This significant
role of IT has not escaped the attention of academics and practitioners. In other
countries (for example Australia, Hong Kong, India, Spain and the US), the
intersection of IT and tourism has been widely studied (Baker, Sussman &
Welch, 1999). How hotels adopt IT is one of the subjects that has received
sufficient attention (see Camison, 2000; Connoly & Olsen, 2000; Enz,
Namasivayam and Siguaw, 2000).

In the Philippines, the subject is severely under-researched. Very few

published studies could be cited that dealt with the intersection of IT and tourism.
Unearthed papers include a study on the number of travel agencies using global
distribution systems done back in 1993 (Buhalis, 1998). More recently, Quiton
(2003) explained the role and value of the internet in tourism intermediaries. No
one has ever looked into IT adoption of hotels. Our study fills this gap.

A hotel could be classified based on ownership, service features and

market price. In terms of ownership, a hotel could be independent or could be
part of a chain (Chon & Sparrowe, 2000). These characteristics have bearing on
their IT adoption behavior. According to Enz, et al. (2000), affiliation to an
established brand by properties forces hotels to adopt a minimum level of
technology. This tendency to copy other units happens particularly when formal
and informal pressures are exerted on the firm by other organizations upon which
they are dependent, when goals are ambiguous, or when members of an
occupation collectively define the conditions of their work (DiMaggio & Powell,

65 | H o t e l p l a n n i n g
1983). Hence, greater institutional pressure to a hotel by its stakeholders such as
parent companies, customers, trading partners, investors, bankers, suppliers,
general public, media and employees may pressure the firm to conform to
institutionalized norms and expectations. In the paper, it is hypothesized that
affiliation by a Metro Manila hotel to a chain property will lead to increased
adoption of information technology.

Philippine Hotel Industry

A wide variety of accommodation establishments exist in the Philippines.

Hotels are classified by the Department of Tourism into deluxe, first class,
standard and economy class (Department of Tourism, 1987). The premier
category is deluxe where requirements are most demanding and of the highest
quality in terms of facilities and furnishings in the bedroom, housekeeping, food
and beverage, front office, recreation, entertainment, engineering and
maintenance, service and staff, general facilities, special facilities and insurance.
For example, rooms are biggest and most numerous in deluxe hotels. The quality
of service and the number of facilities decreases as one goes down to first class,
standard and economy classes. As of 2001, there were 28,971 rooms in the
country, with Metro Manila making-up 39% of the total capacity (World Tourism
Organization, 2003). Philippines hotels have not recovered fully from the ill-
effects of the Asian crisis. From a high of 70% average occupancy rate in 1996,
rates steadily declined to approximately 56% in 2001. Average length of stay is
steady at around 2.73 nights.

Philippine hotels own a mix of information technology to enhance

productivity and efficiency, revenue and guest service. These technologies came
in the form of hardware, software and hybrid systems. The hotels exhibit a wide
variation in technology adoption, i.e., they straddle high-tech and low-tech
categories.

Nonetheless, hotels are not die-hard technology buffs although they are
quite receptive to technological changes as most of the hotels are categorized as
medium tech. However, it takes some time before hotels actually acquire

66 | H o t e l p l a n n i n g
technology. Consider the in-room internet. Although early versions of it were
already available in the country in 1986 (MSC Communication Technologies Inc.,
1999), it was only recently that hotels introduced it in their rooms, and not all at
that. Even Property Management Systems, considered as the cornerstone of
hotel technology (O’Connor, 2000), is not available in all hotels.

In this sense, Metro Manila hotels share the trait of being laggards with
their international counterparts. That they behave in a similar manner should not
come as a surprise. As Buhalis (2003) noted, hotels are reluctant to use IT due to
the IT illiteracy of their entrepreneurs and the cost of IT is often perceived as
prohibitive. Philippine hotels also had to struggle with the same issues, as shown
by the results of Table 2. A lot of hotel IT systems are proprietary and even if the
Department of Tourism and Board of Investments provide fiscal incentives for the
modernization of tourist accommodation facilities (see Executive Order No. 226
and Republic Act No. 7042), the cost would still be substantial for them to
consider adopting the technology as soon as it becomes available. This would
lead them to save on capital and postpone IT investments, until it has evolved
into an advanced state with more capabilities yet easier to use and costs less
money, and they have learned more about the information technology, i.e., until
the benefits have become more apparent, and how it complements their
organizational strategy has become clearer, as implied by the results in Table 1
statements 1 and 2.

That hotels in the country seem to give premium to ITs that enhance guest
service than increase revenue is encouraging, as it reaffirms the role of hotels as
hospitality firms. It also gives the impression that the hotels are expanding their
market bases to include businessmen, who are heavy users of information
technology. This has to be empirically verified, however, as the authors were
unable to obtain complete data on market segments catered to by the hotels. It
likewise looks from the study that the hotels give importance to intrinsic
characteristics of ITs rather than external considerations. This seeming primacy
of the properties of innovation, as perceived by the users, echo views by Rogers

67 | H o t e l p l a n n i n g
(1995), who said that these perceptions are significant in determining the rate of
adoption of technology.

Technological developments have made significant contributions toward

improving and integrating hotel operations. The rapid advance of information
technology ensures that it will revolutionize many aspects of the industry. The
challenge is for laggards to catch up with the innovators to achieve greater
effectiveness and efficiency. These hotels may find themselves at the losing end
if they do not avail themselves of the transformative nature of information
technology.

Foreign Literature

I. Based on the study of the Exploring Design Among Small Hospitality and
Tourism Operations, Despite numerous efforts by researchers to examine the
importance of design among hospitality and tourism operations, little if any
attention has been paid to small operations of these industries, for example, to
the level of importance operators place on facility design. Semi-structured face-
to-face and phone interviews among 30 businesses located in Western Australia
were used in the data collection process.

Overall, respondents not only indicated being actively involved in the

design of their small businesses, but also emphasized the importance of
maintaining a balance between the physical aspect and their operations' natural
surroundings. Simplicity and efficiency are also identified and used as operations'
appealing factors. Because of the important role that small enterprises play in the
hospitality and tourism industries, the findings of this study have important
implications for ways in which design is being utilized among these operations to
promote efficiency, comfort and value to guests' experience. These areas, in
turn, could positively contribute to businesses' well-being. This exploratory study
investigates an area that to date, despite its fundamental importance, has
received limited attention in different fronts, including in academic research.

68 | H o t e l p l a n n i n g
 Much of the information gathered from respondents identifies a clear
awareness about the preservation of the building's character, as well as
efficiency issues, and how the design of the operations comes into play with
these dynamics. For instance, feedback from an operator of a local Australian
aboriginal museum not only identifies the importance of emphasizing the cultural
aspects and theme of the business, but also identifies environmentally friendly
details: ‘we are an aboriginal run and operated enterprise and rightly or wrongly
people feel that aboriginal people should be very connected to nature and to the
land and that is our spiritual tradition. So, they really like to come here and see
what we have done with a modern building in terms of making it more
environmentally friendly. People love the open rafters for example; that feeling of
light and space and airiness. You can imagine if you put a fixed ceiling in here; it
would look like a white box. We wanted to create something that is much lighter
and airier and have that access to the rural environment outside because you
have got all those beautiful trees outside and wherever you look in the gallery
you can see you are surrounded by nature and I think that really works well for us
and for the customers. That is what we wanted, that is what we are passionate
about and I think that flows over into our relationship with our customers as well’.
Thus, not only are visitors' perceptions critical to this operator, but also the
promotion of culture in as many aspects of the operation as possible, thereby
engendering a connection with visitors. The operator's views on providing the
appropriate atmosphere that mirror the theme of the business further emphasize
the importance of this dimension, as illustrated in some studies (see, eg, Ransley
and Ingram, 2001).

While much has been explored in regard to buildings' design, including

hospitality facilities' design, to date little has been reported among small
hospitality and tourism operators. This study investigated these dimensions from
a group of 30 small operators located in the outskirts and rural areas outside the
city of Perth. Operators' comments indicate their awareness of and the value they
place on their businesses' design. Moreover, operators' comments indicate their
commitment to using design as a strategy to ‘sell’ their business concept to

69 | H o t e l p l a n n i n g
visitors in several forms. For example, some operators aim to preserve the
establishment's character, blending the physical components of the building with
the natural surroundings, and in some cases even manipulating the operation so
that it follows environmentally sound practices. All these strategies might have a
number of business implications including the potential impact of visitors'
perceptions of the operations that might directly or indirectly contribute towards
businesses' bottom line in the form of repeat visits or word-of-mouth advertising.

II. According to the research of the Lightweight Prefabricated Floating Buildings

for Shallow Inland Waters, Design and Construction of the Floating Hotel
Apartment in Poland, Since the beginning of the 21st century floating buildings
have been growing in popularity in Poland. According to market research and
quantitative studies, the majority of operative Polish floating buildings serve for
commercial purposes, such as short-term rentals, vacation houses and floating
marinas. Simultaneously, despite the increasing demand, the development of
floating buildings in Poland is limited by the inconsistent legislation, government
policy and, most importantly, natural conditions of Polish inland waters. The most
attractive sites for floating architecture are the semi-natural lakeshores and
riverbanks. At the same time, low water levels and poor maintenance of many
Polish basins require special architectural and engineering solutions. The article
presents our experience with meeting the market’s demand for small cost-
effective floating commercial buildings despite the local shortcomings of inland
waters on the example of the floating apartment built in 2019 on the Roś Lake in
Pisz, Poland. The presented building was intended as a water-based extension
of the existing hotel on land. It was designed as a “modern barn” with all-glazed
gable wall allowing for a spectacular view to the lake. With a 50 sqm footprint, the
one-story house with a mezzanine has a small draft of 33 cm and meets the
stability criteria defined for inland waters. The presented case study shows that
integrating the naval architecture theory, Building Information Modeling
simulation along with cutting-edge construction techniques such as Scottsdale

70 | H o t e l p l a n n i n g
Construction System (SCS) and polyurethane spray insulation, can bring
significant progress into the development of the floating buildings market in
Poland.
The paper presented experiences with designing and managing
construction of a floating apartment building for shallow inland waters. It
introduced all stages of the process: from planning and site analysis to iterative
design and to its execution. The idea of experimenting with a lightweight, low
draft building moored to a heavy concrete jetty turned out to be successful. Our
experience with realizing the prototype shows that a carefully planned design
phase plays an essential part in the overall process. The integrated digital model
of the building allowed us to simulate the building’s performance and significantly
enhanced the decision making in the process. For the future realizations
increasing the level of prefabrication is recommended in order to further reduce
the site work time and difficulties related to construction on a floating platform. In
the presented case the level of prefabrication resulted, above all, from the small
scale of the investment. Furthermore, the scope of prefabrication was also
constrained by technological limitations of facade finishing elements such as
aforementioned all-glass gable wall or titan-zinc roofing plates which were
applied on the roof and sidewalls.

III. Based on the study of The Impact of Interior and Exterior Designs of Hotels
on Customer Perception: The Sri Lankan Experience, It mainly focused on
investigating the impact of interior and exterior designs on the demand for hotels
in Sri Lanka. According to previous literature there is a close correlation between
the design of a hotel and the tourist’s arrival. Although the developed countries
are deeply considerate about this psychological concept, Sri Lankan hotels do
not cover the full range of designing as designing is a concept with a wide range.
Therefore it is important to improve the tourism industry with the interior and
exterior designing as it may support the guests’ mental satisfaction, customer
loyalty and perception. The main objective of this study was to investigate the

71 | H o t e l p l a n n i n g
impact of interior and exterior designs on the demand for hotels. The site of the
study was Hikkaduwa. The sample was 30 hotels and the 60 tourists. The
sample selection was done using stratified random sampling method. The data
was collected through interviews, questionnaires and field observations. The
analysis was conducted through the Principle Component Analysis by creating
interior and exterior indexes, simple linear regression and oneway ANOVA. The
results revealed that the interior and exterior designs do impact the arrivals and
also that there is a positive relationship between the design and the customer
perception. Furthermore, this study concluded that the hotel lobby design, wall
colors, room decors, star rating and the room type were extremely important in
increasing the demand for hotels. Finally, it was recommended to develop green
hotel designs in Sri Lanka. The policy implications can be established with better
management in the hospitality business and by promoting eco-tourism in Sri
Lanka.

First it can be concluded that, on the one hand, interior and exterior
designs impact the demand for hotels. If the design of the hotel increases then it
leads to an increase in the arrivals for the hotel, as the travelers were highly
concerned about psychological concepts to have better relaxation during their
holidays. The interior design elements like the main entrance, wall colors of the
hotel, furniture arrangements, receptionist area, room type, and decors in
rooms, lobby area arrangements, paintings, lightning and dinner area also
impact the tourist arrivals in hotels. On the other hand, the exterior design
elements such as garden arrangements, pool area arrangements, main entrance,
landscaping and star rating also impact the tourist arrivals in the hotels. There is
a positive elationship between the interior and exterior design elements of
the hotel and the consumer perception. This was proven through the comments
of the interviewed tourists. Most of the travelers gave priority towards the design
of the hotels as it contributes towards the simplicity, neatness, cleanliness and
ambience. In addition to that it can be concluded that if a hotel needs to increase
the demand of tourists or the arrivals they should develop their design of the
main entrance, wall colors, room décor, landscaping and the lobby of the hotel.

72 | H o t e l p l a n n i n g
The interviewed tourists’ concentration was towards those factors when they
choose a hotel to stay in. The policy implications regarding this study should be
prioritized towards tourism managements, eco-tourism, and green hotel
designing and so on.

There should be effective policies regarding the tourism industry which are
continued in the long run and it should not be stagnated during the time periods.
The policy of the hotel management can be implemented. This policy includes
better management system in the hotel workers, managers, designs, facilities
and services which are provided by the hotels. By implementing such a policy
hotels in Sri Lanka can improve their capacities and attract more tourists for
those hotels. In addition to that there can be policy implementation towards
promoting eco-tourism in Sri Lanka. By implementing such a policy the
tourists would be provided the opportunities to enjoy multifaceted attractions
such as mountains, glorious traditions, beach, artistic monuments, diversified
landscapes, climates, flora and fauna and bio diversity in Sri Lanka. Moreover to
improve the interior designs and the exterior designs, Sri Lanka can
implement a policy to supervise the standard of hotels, the setting, planning,
and designing according to an international guidance. This is a very important
policy regarding the improvement of the designing in hotels because high
quality designs prevail in the well developed countries like Germany,
United Kingdom, France and so on. Therefore to develop the setting, designing
in Sri Lankan hotels it is very important to follow the guidance of such well
developed countries. This is also another policy to increase the demand for the
tourists regarding the accommodation in Sri Lanka. It is better to establish a
policy in Sri Lanka towards qualified people to handle the tourism sector. It
explains that the individuals who work in the executive level of hotels should
have adequate educational and professional qualifications regarding the tourism
sector. If those workers have improved their skills regarding this sector it
supports the improvement of this sector and it makes more international
travelers arrive in Sri Lanka.

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Case Studies

Green Luxury: A Case Study of Two Green Hotels

The hotel industry is beginning to implement green design and
construction practices, saving energy, water, and resources and thus helping to
preserve the environment. In addition, green building practices also can provide
healthy and comfortable indoor environments to hotel occupants including guests
and employees. However, there is the potential for conflict between green
building practices and hotel guests’ satisfaction and comfort, as the conservation
of resources could detract from the quality of a guest’s visitor experience. This
study adopted a case study approach to identify and analyze green design and
construction practices that create a green and luxurious environment without
damaging the hotels’ financial position. An in-depth literature review was
conducted to identify green design and construction practices, design features of
premium hotels, and major design conflicts between the twin goals of green
building and a luxurious hotel environment. Two LEED platinum hotels (the
Proximity Hotel and the Bardessono Hotel, both in the United States) were
selected and data collected on their green design and construction practices,
luxurious design features, and operation and maintenance practices from
multiple sources, including the owner, designer, contractor, engineer, and LEED
consultant. From the perspective of the entire lifecycle of the building, this data
was analyzed to identify green design and construction practices that not only
provide a green, luxurious environment but also enhance the hotels’ financial
strength.

Given growth in interest in green building in the U.S. and elsewhere, it is

likely that developers will increasingly consider adopting green building practices
in the future to improve the environmental, social, and life cycle economic

74 | H o t e l p l a n n i n g
performance of their hotels. This study identified green building practices
common across two case study hotels that can serve as a starting point for future
hotel projects. Although not intended to be a comprehensive list, this set of
practices has a track record of success so far with the two hotels and should be
considered by project teams seeking to develop future green luxury hotel
projects.

Siting and Design of Hotels

The case studies presented in this report serve to illustrate some of the
measures that can be adopted to implement the Principles. The case studies
provide examples where a positive investment in the conservation and
restoration of habitat, within the site of the development or the surrounding area,
has been enabled and supported by the developer. Many of the investors have
been taking a positive approach to conservation, because they are personally
motivated and committed to it. Equally, they and others also see the benefit to
their tourism enterprises from maintaining an attractive environment rich in
wildlife, as this is often the very thing that attracts visitors in the first place. To
mainstream these biodiversity-friendly approaches, greater awareness about
biodiversity impacts from poor siting and design choices needs to be promoted
within the hotel sector, among architects and designers and within the wider
construction sector. The implications of such choices for the prosperity of the
sector also need to be made clear. Furthermore, governments need to promote a
clear and explicit vision of sustainable development that informs appropriate
tourism and hotel development choices. Hotel management and development
companies can then be guided by a long-term vision that incorporates ecosystem
and biodiversity impact.

Ultimately, the continued prosperity of the hotel and tourism sector

depends on the conservation and health of local biodiversity and ecosystems. As
such, nature should be recognized as a key element of the tourism attraction and
resources conserved to benefit the tourism and hotel sectors. It is thus in the

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interest of all players to take the necessary actions to ensure that biodiversity is
included in decision making at all stages in the life cycle of a hotel or resort.

Hotel Square Louvois

Hotel Interior Design is one of the hottest topics during the development of
a new property. It is a field which greatly shapes the overall experience within the
hotel, and therefore the guests’ satisfaction. In most cases, the owners are
personally involved in the whole designing procedure, as this is an area that
reflects their personal taste, and therefore have a major effect on whether the
final hotel product specification will be successful or not.

A common mistake while designing a hotel, is that the focus is mainly

given on the aesthetic level, without connecting to a specific experience concept
that the hotel wishes to offer to its guests. This, leads to a weaker hotel
character, and, in many cases, to a design inconsistency throughout the
property’s various departments. Having a clearly specified hotel concept that
focuses on a specific experience, the Interior Designer can create the most
suitable spaces and determine the visitor and staff flow, in the best possible way.
Having a strong concept in hand, the hotel’s interior designer specified the main
Design Elements that would star in the final result, making sure to connect the
various spaces with the hotel brand. More specifically, the typical blue color of
Hotel Square Louvois determines the property’s unique identity and becomes a
recognizable visual message for the audience. Also, the characteristic way in
which the open libraries are implemented in all common areas, makes it easy to
recognize a specific facility as part of this hotel, even if you are seeing it for the
first time.

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 Apart from the functional elements, the hotel’s design must be connected
with the guests’ overall experience within the property — as well as the
destination. The hotel facilities play a major role in this, since most of the times
they lack creativity, as they have been developed based on their ‘practical’ usage
and not focusing on the guests’ maximum satisfaction. What is also very
common, is to have a hotel design that does not allow the guests to connect with
the destination, thus depriving from achieving positive reviews and ensuring
repeating guests.

READINGS FOR HOTEL PLANNING

Energy Management Plan

An Energy Management Plan is a planning document that acts as a single

source for all critical information, steps, resources, and methods required for
implementing effective measures to improve energy management.

Fig. 4

Step 1 – Management and planning

The first step is to identify a team to oversee energy management in a

hotel. The team should comprise management-level staff (owners, managers),
technical staff, financial staff, and housekeeping. Large hotels usually have an
engineering department and full-time technicians for regular maintenance of hotel
facilities. The chiefs of the engineering departments are often assigned as
energy managers; however, technical staff alone cannot effectively implement an

77 | H o t e l p l a n n i n g
energy management plan. Commitment from the top-level management is vital
for providing a sufficiently high focus on improving energy efficiency. Members
from the financial department should provide analyzes of energy cost savings,
and housekeeping is crucial to ensure the implementation of established
measures.

Step 2 – Energy Assessment

Knowing the hotel’s energy consumption is critical to developing an

energy management plan. A detailed energy audit is the best way to identify
where energy is being consumed, and how to improve energy efficiency. A detail
audit needs to be carried out to measure power consumption for a certain period
of time. It requires an allocation of resources and time to conduct a useful and
detailed energy audit. A ‘walk-through’ energy audit is a quicker and simpler
method, which requires only a review of electricity bills, interviews with relevant
personnel, and a walk-though of the facility to identify areas of energy waste. A
walk-through audit is generally used as a preliminary measure for identifying
areas that are candidates for more detailed energy audits.

Step 3 – Benchmarking

Benchmarking is an analysis based on the performance or energy

consumption of a given hotel, followed by subsequent comparison to the
performance of other hotels in similar environments. Levels of energy
consumption tend to vary by hotel classification and climate conditions. As a
result, hotels are generally classified by size, (number of rooms) and star rating
(facilities and comfort levels). By calculating energy consumption per hotel floor
area or per guest-night, energy managers can compare their results with those of
hotels that share similar comfort levels, sizes, and climate conditions. If the
energy consumption of a hotel is higher than the average, it is a good candidate
to undergo measures to lower its energy consumption.

Step 4 – Measures

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 Measures to improve energy efficiency can be implemented by changing
behavior and simple maintenance activities that require little or no investment.
These measures can effectively reduce energy consumption, often to a
significant degree. Hotel owners may also choose to replace old appliances with
more efficient ones. This requires capital investment, but can drastically reduce a
hotel’s energy cost within a potential payback period of 2-5 years.

Step 5 – Evaluate

After implementing energy efficiency measures, it is important that energy

managers monitor the level of energy consumption by keeping records of energy
and water consumption, and subsequently evaluating the results of implemented
measures. This information is important for the hotel management for the
purposes of calculating operating cost and profit margins, and for maintaining the
energy consumption at a low level.

Energy load profiles vary with the hotel service, comfort levels, and
climate conditions. Typically, hotels in hot and humid climates have the largest
energy consumption in cooling. The energy demands for cooling falls within the
range of 35%-50% of total consumption, and hot water usage falls between 7%-
18%. Generally, larger hotels with central gas boilers tend to have lower water
heating costs, while small hotels that use electric water heaters for each guest
room have higher costs.

Site

Because the economics of development dictate recovering the largest

possible portion of square footage within most urban and rural sites, security
concerns should be evaluated carefully. Conflicts sometimes arise between
security site design and conventional site design. For example, open circulation
79 | H o t e l p l a n n i n g
and common spaces, which are desirable for conventional design, are often
undesirable for security design. To maximize safety, security, and sustainability,
designers should implement a holistic approach to site design that integrates
form and function to achieve a balance among the various design elements and
objectives. Even if resources are limited, significant value can be added to a
project by integrating security considerations into the more traditional design
tasks in such a way that they complement, rather than compete with, the other
elements.

The single most important goal in planning a site to resist terrorism and
security threats is the protection of life, property, and operations. Decision-
making in support of this purpose should be based first and foremost on a
comprehensive assessment of the manmade threats and hazards so that
planning and design countermeasures are appropriate and effective in the
reduction of vulnerability and risk. It is important to recognize that a given
countermeasure can mitigate one or more vulnerabilities, but may be detrimental
to other important design goals. It is also important to think creatively and
comprehensively about the security repercussions of common site planning and
design decisions. This section will highlight several aspects of site design and will
present some of the unique characteristics arising from their application to
antiterrorism and security.

Daylighting is the practice of bringing in more natural light through effective

window orientation, skylights, and reflective surfaces that allow sunlight to
provide the necessary lighting. Architects often use daylighting systems when
looking to increase visual comfort and, at the same time, lower the levels of
energy consumption.

When they want to create an alluring and warm space, they use as much
natural light as possible. Because when there’s very little natural light, a room
can feel very cold. Letting more sunshine in can also make a room or an entire
building vitalizing, or even calming and intimate.

80 | H o t e l p l a n n i n g
 The way light is incorporated into a building essentially defines its
character and the way people perceive it. How bright a space is, how the light is
distributed in it, and what kind of shadows it forms all help define the character
and the dimension of that space.

Creating the Illusion of Space

When there’s more natural light providing internal lighting, a space looks
visually bigger. This isn’t a secret that only architects know, but a rather common
practice among lots of people looking to make their living spaces appear more
spacious. It’s a practice used for centuries. Just imagine a room with a few
regular-sized windows, and now imagine that same room with a floor-to-ceiling
window wall. The latter adds significantly more depth because of all the light
coming in and making the space seem a lot more expansive.

Enhancing Colors

Natural lighting also helps make a place more aesthetically pleasing by

enhancing all the indoor colors. They look deeper, more natural, more intense.
The color of every single surface shines brighter both in a literal and aesthetic
sense when it is touched by natural light. It simply looks incredibly more pleasing.

Adding a Sense of Comfort and Style

Daylighting helps create spaces that are much more comfortable to spend
time in. Again, where there isn’t much natural light in a room, it feels cold,
uninviting, and cramped. What it also often leads to are headaches, depression,
anxiety, and other health issues. After all, sunlight provides us with the necessary
vitamin D. Apart from adding a sense of comfort and improving both physical and
mental health, natural lighting also adds a sense of grandeur. It creates a sense
of style that will never go out of fashion.

The following guidelines :

Don’t overcomplicate the daylighting process.  Use your intuition and

common sense in conjunction with readily available analysis tools. Fronek

81 | H o t e l p l a n n i n g
recommends Lawrence Berkeley National Laboratory’s Radiance tool or any ray-
tracing software that’s available for download. “You can find out what the
daylighting in a room will be like on June 21 at 10:15 in the morning,” says
Fronek. However, one data point won’t tell you much. You need to find daylight
characteristics under all conditions any time of the year. And remember that
daylighting design must include thermal analysis. “Always think about solar heat
gain control and daylighting together,” says Fronek

Don’t waste money on daylighting features if you don’t control

artificial lighting first.Photosensitive controllers should be used to dim or
extinguish indoor lights when they’re not needed. Building occupants cannot be
relied on to dim lights in response to available daylight, cautions the NREL
report. Artificial lighting accounts for 40% of the energy used in a typical
commercial building and generates at least three watts of heat for each watt of
visible light. “Commercial buildings are usually cooling-mode dominated, so
waste heat from artificial lights is a tremendous heat source that has to be
cooled,” says Fronek. “If you look at efficiency, natural daylight is much more
energy efficient than having to cool waste heat from your light fixtures.”

Position lighting for maximum effectiveness.Daylight-corrected

fluorescent lamps integrate more seamlessly with natural daylighting strategies.
Luminaires should be zoned and positioned parallel to windows.

The case studies in the NREL report showed that the more complex lighting
control systems with sensors in each zone were harder to calibrate, and sensors
were affected not only by daylight but also by lighting in neighboring zones. The
report recommends using central controls instead of distributed controls and
limiting zones and the numbers of individual sensors.

Lighting controls also enable designers to use bigger windows, according to

Fronek, because the newest energy codes allow natural daylighting to be taken
into account using the prescriptive path.

Use tall windows to maximize light penetration. The best daylighting is

top daylighting, and clerestory windows can be used to increase the effective
height of transom lites without increasing window-to-wall ratio (WWR). Even
relatively low WWR provides more than ample natural daylighting, if properly
oriented and directed. “Natural daylighting in architecture was a lost art for many
years,” says Fronek. “Before we had dependable artificial lighting, offices and
classrooms had tall ceilings for tall windows and clerestory glazing. Buildings had
light wells and courtyards to get bi-directional lighting. Those buildings
maximized daylighting by necessity. We need to get back to those design
principles.”

82 | H o t e l p l a n n i n g
 Eliminate glazing below sill height.Unless a downward view is important
—in a condo overlooking Central Park, for example—glazing below the sill height
offers little to no useful daylight and contributes to solar heat gain.

Focus on “effective aperture.” EA is the product of visible light

transmittance (VT) and WWR and can be useful in assessing the relationship
between visible light and window size. Start with an EA of about 0.30 on the
north and south elevations, minimizing glazing on the east and west elevations
whenever possible.

A basic EA rule: larger windows should use darker glazing; smaller windows
should use clearer glazing. Clearer glazing should also be used on north-facing
façades and darker glazing on south, east, and, most importantly, west façades.

Don’t worry about views out being distorted by darker glazing because modern
spectrally selective glazing has very low solar heat gain and really neutral color
rendition in both transmission and reflection, says Fronek. Even large differences
in VT are very subtle to the eye.

And remember: Even on a cloudy day, there’s almost always enough available
daylight for ordinary needs. “If you need 20 foot-candles of light on a desk, and
an overcast sky is 1,000 footcandles, the daylight factor need is only 2%,” says
Fronek.

Make sure the building program relates to natural daylighting.Make

access to daylight a factor when laying out floor plans and designing perimeter
spaces. “Everyone loves a window office but open space should be adjacent to
windows,” says Fronek. If executives won’t give up their perimeter offices, use
glass demising walls and partitions or punch window openings in private offices
to provide even daylight distribution. Locate rooms with little need for daylight
(such as copy rooms and server rooms) in non-perimeter spaces. And scale
accordingly. While tall conventional windows may work well in providing natural
daylight to shallow perimeter offices, more complex strategies (such as light
shelves) may be necessary to achieve daylighting in deep south-facing spaces.

Calculate daylighting depth.A conventional window can daylight an

interior space to a depth of about 1.5 times the window head height. Light
shelves and other daylighting systems can increase penetration to 2.0 times
head height. While those depths are achievable for a building’s north and south
façades, doing so on the east and west façades is difficult because of low-angle
sun that creates glare. “If you’re trying to use low-angle sun for daylighting, you
really have to work to bounce it off the ceiling,” says Fronek. “Glare just causes
people to pull down shades and leave their lights on all day, thereby negating the
benefits of daylighting.”

83 | H o t e l p l a n n i n g
Certain building types—hotels, for example—don’t need to be daylit deeply so
calculating daylighting depth isn’t a concern, says Fronek. Guest floors have
short floor slabs because they don’t use suspended ceilings so daylight won’t
penetrate very deeply, which is fine because hotel rooms aren’t usually occupied
during the day.

Address light shelf design.Light redirecting devices like light shelves or

profiled louvers are most effective only under “direct beam” clear-sky conditions.
Light shelves also have size limits: the depth of light shelf should be equal to the
clerestory or transom above it, and no deeper than 30 inches. Also, light shelves
should be installed high enough to be out of hanging reach and to avoid a feeling
of claustrophobia. There’s no minimum requirement, but a height of 7½-8 feet off
the floor is recommended.            

Account for climate and geography.Interior light shelves are most

effective for relatively clear climates at mid-latitudes and a southern orientation.
“It’s unrealistic to control glare with a light shelf, especially at mid-latitudes or
higher,” says Fronek. “If you’re trying to control glare with a light shelf, it’s going
to have to be 20 feet deep, which isn’t realistic.” To control low-angle sun, use
darker glazing, interior shading other than shelves, or exterior shading devices.

Use appropriate materials and colors to finish spaces.Daylighting and

indirect lighting fixtures benefit from lightly colored interior surfaces that reflect
light. The NREL report recommends eliminating unfinished wood surfaces, rough
surfaces, and exposed ductwork. The best daylighting results were reported in
spaces with light-colored interiors, smooth surfaces, and finished ceilings.
Cubicle walls, furniture, and carpeting should also have light colors and highly
reflective surfaces. For light shelf finishes, Fronek recommends standard white
paint or clear anodized finishes.

Take into account the payback period of daylighting components.

Spectrally selective low-e glazing has a very short payback time, so there’s no
significant cost premium. When you start hanging light shelves inside or
sunshades outside on a building’s curtain wall, that can up the cost and lengthen
the payback period significantly.

A good zoning plan and careful siting decisions can separate user
conflicts and minimize environmental disturbances of tourism. Joining a
certification program can support and advertise sustainable management
practices in MPAs, as well as other tourist facilities such as hotels, dive boat
operations & cruise ships. A carefully planned zoning system for tourism in a

84 | H o t e l p l a n n i n g
protected area is a powerful tool for ensuring that visitation occurs in places and
in ways that are within the capacity of an area’s management, and that will
minimize environmental disturbance. A zoning system can ensure that tourism
activities take place at a sustainable level that maximizes benefits and limits
negative impacts. In addition, zones can be used to separate different
incompatible uses and to minimize user conflicts, such as with local fisher
people. Site planning and design in zones that allow construction should be
carefully assessed to minimize environmental disturbances such as shoreline
erosion.

When determining exactly where buildings and infrastructure should be

located, planners should take into consideration the following:

General Considerations:

 Environmental impacts should take precedence over development

considerations.
 Do not be overly constrained by familiar, traditional patterns of
landscape use. Consider using the landscape in new ways.
 Maintain both ecological integrity and economic viability.
 Emphasize simplicity, while respecting basic human needs of
comfort and safety.
 Take full advantage of natural features such as wind, sun, shade,
slopes, and vegetation.
 Assess feasibility of development in long-term social and
environmental costs, not just short-term construction costs.

85 | H o t e l p l a n n i n g
  Plan to implement development in phases, to allow for the
monitoring of cumulative environmental impacts and the
consequent adjustments for the next phase.

Specific Considerations:

Capacity. As difficult as it may be to determine, every site has a limit for

development and human activity. A detailed site analysis should determine this
limit based on the sensitivity of the site’s resources, the ability of the land to
regenerate and the mitigating factors incorporated into the site’s design.

Density. Siting of facilities should carefully weigh the relative merits of

concentration versus dispersal of visitor use. Natural landscape values may be
easier to maintain if facilities are carefully dispersed. Conversely, concentration
of structures leaves more undisturbed natural areas.

Wildlife. Avoid the disruption of movement, nesting patterns, feeding and

roosting sites of threatened, endangered or focal wildlife species by sensitive
siting of development and by limits set on construction activity and facility
operation. Allow opportunities for visitors to be aware of indigenous wildlife
(observe but not disturb). Also, be aware that in some ecosystems, particularly
on islands, tourism activities can lead to the introduction of invasive species.

Views. Views are critical and reinforce a visitor’s experience. Site design
should maximize views of natural features and minimize views of visitor and
support facilities. To do so, avoid high structures. Buildings should remain below
tree/horizon line and be invisible from the air and on ground arrival as much as
possible. Colors used on exteriors should blend, not contrast, with the natural
environment.

Natural Hazards. Development should be located with consideration of

natural hazards such as precipitous slopes, dangerous animals and plants, and
hazardous water areas.

86 | H o t e l p l a n n i n g
 Energy and Utilities. Conventional energy and utility systems are often
minimal or nonexistent in potential ecotourism sites. Siting should consider
possible connections to off-site utilities or, more likely, spatial needs for on-site
utilities.

Ventilation. Infrastructure should be placed to take advantage of natural

ventilation possibilities when consistent with esthetic and other considerations.

Organic waste. Consider environmentally appropriate technologies and

facilities for the treatment of organic wastes, such as composting, septic tanks
and biogas tanks.

On-site utilities. Remember to plan for any necessary facilities such as

facilities for trash storage until removal from the site, solar panels or other
appropriate energy sources, maintenance buildings, and sites for treatment of
gray water.

Water. Water sources should be located where other activities will not
impact them and in such a manner that water use will not significantly alter
existing watercourses. Waterlines should be located to minimize disruption of
earth and adjacent to trails wherever possible.

BP 220 REVISED IRR HOUSING AND LAND USE REGULATORY BOARD

RULE II MINIMUM DESIGN STANDARDS AND REQUIREMENTS FOR
ECONOMIC AND SOCIALIZED HOUSING PROJECTS

Section 5. Technical Guidelines and Standards for Subdivisions in determining

whether an economic and socialized housing shall be allowed, the following
guidelines shall be considered.

Site Criteria

Conformity with the Zoning Ordinance or Land Use Plan of the

City/Municipality generally, housing projects should conform with the zoning
ordinance of the city/ municipality where they are located, thus, shall be in

87 | H o t e l p l a n n i n g
suitable sites for housing. However, where there is no zoning ordinance or land
use plan, the predominant land use principle and site suitability factors cite herein
shall be used in determining suitability of a project to a site. Furthermore, if the
project is undoubtedly supportive of other land uses and activities (e.g., housing
for industrial workers) said project shall be allowed.

THE IMPLEMENTING RULES AND REGULATIONS OF THE DEPARTMENT

OF REPUBLIC ACT NO. 11201 OTHERWISE KNOWS AS THE “DEPARTMENT
OF HUMAN SETTLEMENTS AND URBAN DEVELOPMENT ACT”

Zoning refers to the division of a community into districts (e.g.,

commercial, residential, industrial, institutional, etc.) in order to maximize,
regulate and direct their use and development according to the Comprehensive
Land Use Plan. It is also concerned primarily with the use of land and through
imposition of building heights, bulk, open space and density in a given area; and
Zoning Ordinance (ZO) refers to a locally enacted ordinance which embodies,
among others, regulations affecting uses allowed or disallowed in each zone or
district, conditions for allowing them, and deviations legally allowed, from the
requirements of the ordinance.

CONCLUSIONS

Hotel development professionals confirmed that a hotel operator

constitutes a practical and valid development framework. In addition, hotel
development framework contains essential and critical hotel property
development stages and success factors required if a hotel development is to be
successful. Hotel development success requirements could be summarized as a
combination of marketing, economics, location, enterprise, professional team,
planning and design, and construction factors. Hotel property development offers
ample opportunity for further research, It is recommended that the topic of hotel
property development be further investigated, with special emphasis on the

88 | H o t e l p l a n n i n g
validation of the critical success factors for hotel development in practice and the
establishment of an industry barometer for hotel success.

RECOMMENDATIONS

Based on the conclusions, the following were recommended:

 To the architecture students to consider the factors of function, location,

laws, and orientation when designing and planning a hotel as their plates.
 To the future architecture students, to improve their awareness to not only
focus on aesthetic designs.
 To the clients, when appointing contractors to execute the work, serious
consideration should be given to their capacity, experience, track record
and current work load, and then, finally, at their tender price, to perform
the work successfully.

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https://www.easyrender.com/a/light-manipulation-in-architecture-and-interior-
design

https://www.hotelieracademy.org/unique-interior-design-lessons-from-a-
fascinating-hotel-in-paris/

https://www.hotelieracademy.org/what-should-an-architect-keep-in-mind-
when-designing-a-hotel/

https://www.researchgate.net/profile/Yong_Han_Ahn2/publication/268484187
_Sustainable_Luxury_Case_Study_of_Two_LEED_Platinum_Hotels/links/5cd
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Platinum-Hotels.pdf

https://www.revfine.com/hotel-industry/#what-is-a-hotel

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