DESIGN CONCEPT

After studying this topic, you should be able

to:
 Define and classify the lodging and foodservice
establishments based on the general attributes of its own
in accordance to certain local laws applicable to the
hospitality industry
 Determine the functional requirements of a project
 Describe the design criteria for the lodging and foodservce
facilities.
 Enumerate the elements for consideration in designing
the lodging or foodservice facilities.
 Determine the importance of the elements in designing
lodging and foodservice facilities.
LESSON 1: A PRELIMINARY DESIGN
INFORMATION

INTRODUCTION
The professional planning and
development team(PPDT) is usually
empowered to prepare the design concept of
the physical facilities including drawings and
specifications for final construction.
The member need to pool their interests,
knowledge, and experience in
formulating general and detailed plans.
 The role of the lodging or foodservice consultant
will be highlighted and given more importance than
the other members of the planning team.
The consultant/s knowledge about the hospitality
industry is a requirement for that person to ensure
the creation of a design according to the
established objective of the project.
Ideally, the lodging or foodservice consultant
(LPC) should be involved with the project at the
very start in order for the owner to seek assistance
with ideas or concepts generalizations, and the
feasibility study.
 The LPC‟s expertise and the background should
be related to what is happening now and in the near
future in the hospitality industry.
For instance the basic laws and regulation such
as Republic Act No 7160 governing the business and
operation of all restaurants in the Philippines should
be made known to the other team members by the
lodging and foodservice establishments.
It is also possible for the lodging/ food service
consultant to obtain from the department of
Tourism (DOT) the list of accredited hotels and
restaurants as of a certain date.
Useful facts regarding the accredited hotels are also
available. These include the following data:
 accreditation number, expiry date. Hotel/
restaurant name, address, telephone number,
name of the general manager and class( first
class, standard, economy)
 total number of rooms/seats, total numbers of
employees and type of application (original or
renewal)
Lodging establishment can be classified with use of various criteria. The
characteristics of these establishments likewise follow the general
attributes of its kind. The following information will help define further
the size and style of the lodging facility.
1. Price
Generally, price is shown by the quality of service available in a certain
establishment. Price includes the amount paid for a night’s stay, as well
as the related goods and services acquired by the guest.
2. Location
The site of the establishment usually, but not always dictates what kind
of operation it has. Location is a significant factor or indicator of what
the establishment offers.
3. Room Configuration
The kinds of combinations of rooms that an establishment offers can be a
categorizing factor because it likewise dictates the services offered, the
usage and the kind of accommodations offered.
4. Purpose Served Some establishments specialize and cater only to
specific needs and intentions.
In both the international and local classification f lodging
establishments, there are certain characteristics that the
establishment must offer or possess. The various
characteristics that are looked into when accrediting and
classifying them are as follows:
PHYSICAL REQUIREMENTS
+ Size +heating and cooling
+entrance +lifts available to match room capacity
+staircases +service lift
+construction +in room communication
+furniture, fittings & equipment
+emergency power supply
+public telephones
 BEDROOMS
+Size (single, double, triple) +tables
+suites +lighting
+single bed minimum sizes +floor covering
+linen/towels +in-room entertainment
+room cleaning +other room fcilities
+storage +sound proofing
+door
BATHROOM PUBLIC AREA
+availability +public toilets
+size +corridors
+standard facilities +reception area
+minimum shared bedrooms +parking
+minimum shared water closets +green area
FOOD & BEVERAGE, LEISURE & RECREARION FACILITIES
+lounge +conference facilities
+breakfast +cloakroom
+room service +entertainment
+restaurant +recreation
+bar +hairdresser
SERVICES CONDITIONS
+reception +buildings & grounds
+medical +equipment and fittings
+cashiers +furniture
+laundry
+postal
+tourist and travel
+retail
+language
DESCRIPTION OF FOODSERVICE OPERATIONS
PURSUANT TO PD. 259
Generally, a restaurant is defined as a place where people
pay to eat meals. In the local setting, however, pursuant to
Presidential Decree 259, restaurant shall be held to mean
any establishment offering to the public regular and special
meals or menu, cooked food and short orders.
For purpose of registration and licensing, restaurants are
classified into the following categories, namely:
Class A : De luxe
Class B : First Class
Class C : Tourist Class
Class D : Economy Tourist Class
THE PROSPECTUS (OPERATIONAL MODEL OF
THE FACILITY)
The following is a suggested outline representing the minimum of
requirements.
 the kind of organization
 the kind or type of operation
 location and market
 service and merchandising program
 public and service areas with facilities
 production areas and facilities
 housekeeping and maintenance
 personnel relations and supervision
 management
Some Factors to Consider in the Development
of the Design Concept
Lodging Food service
*room analysis and occupancy *a menu analysis and
forecast production
*furnishings and equipment forecast
*required work flow *equipment needs
*space requirements *required work flow
*housekeeping and sanitation *space requirements
*numbers and skill of *number and skills of
personnel personnel
*future needs *future needs
LESSON 2: ELEMENTS FOR CONSIDERATION
IN DEVELOPING THE DESIGN CONCEPT

INTRODUCTION
Design refers to overall space planning; it defines
the size, shape, style and decoration of space and
equipment in the lodging and foodservice facility.
1. PRACTICAL ELEMENTS
FUNCTIONALITY
This element is fundamental to any design concept. Functions or
processes that will require space should be initially determined before
any detailed planning is established. Applying this specifically in a
conventional foodservice facility, the major functions or processes for
which space should be provided are the following:
* Checking in of food and non-food items
* Storage for perishables and staples
* Preliminary preparation for vegetables, meats , fish and poultry
* Cooking and baking
* Pot and pan washing and storage
* Garbage and waste disposal
The principal public areas and requirements for
hotel functions but not limited to:
* Public Areas
- Guestrooms
- Food and Beverage Outlets
- Functions, Meeting and Banquet Rooms
- Retail Areas
- Pool, Health Club and other Recreational Areas
* Functions
- Room Service
- Front Office
- Trash and Garbage Disposal
- Employee Dining Area
- Elevators
- Communication Systems
- Fire Safety
- Laundry and Valet
VERSATILITY
Designing for change in the primary method of
achieving versatility, public and work areas can be
rearranged, combined or staggered to meet
changing need and condition.
PRACTICALITY AND CONVENIENCE
The elements of practicality and convenience can
be integrated into the design of the food service
facility in many ways in the following work areas.
* The receiving area should be accessible from the
main roads and should provide a parking space for
delivery vehicles.
*The storage area must be accessible to preparation and
cooking area and also located near receiving area.
* The cooking area should be accessible to the pot and
pan area and the serving area.
* The pots and pans area should be near the cooking
area but away from the traffic lines.
* The serving area should be close to the cooking area.
* The dishwashing area should be near the dining room
and the service area.
* The garbage area should be located at the back of the
establishment
For lodging facilities, the examples below show the
need
for practicality and convenience in the public or
work
areas.
* Cluster public areas around the lobby
* Separate guest, staff and goods circulation
* Separate hotel entrance, ballroom entrance and
receiving
* Cluster food and beverage outlets around kitchen
MAXIMIZING USE OF SPACE
Space requirements for lodging and foodservice
facilities vary. The data collected during the conduct of
the feasibility study will be helpful as a basis in
determining how large or small the facility should be. At
this stage of planning, general rules of thumb may be
used to determine the architectural space.
This n is how the guide works in approximating the
dining room space:
* Know the number of seats projected in the feasibility
study report; e.g. 75 seats for the restaurant
* Multiply 75 seat by 15-18 square feet
Approximately the area required for the dining room
should be 1,125-1,350 sq.ft.
Public Areas of a Hotel
To maximize the use of the dining area , it is suggested that square tables be
used and this can be arranged following a diagonal scheme , rather than the used
square arrangement . It is noted in the illustration that arrangement B I space
saving compared to arrangement A. It also shows space efficiency as it has create
aisles between tables for use of customers and waiters.
Arrangement A Arrangement B
Square Arrangement Diagonal Arrangement
BUILT-IN-SANITATION

Sanitation should be a requirement in the choice

of materials, furnishings and equipment for the
lodging and foodservice facility. There is a law, the
Sanitation Code of the Philippines that requires it.
The law includes the minimum health requirements
for installation of equipment and construction of
walls ,floors, and ceiling or the proposed place.
II ESSENTIAL ELEMENTS

ERGONOMICS
Ergonomics is a field of study addressing the
interactions among humans, tasks and the total
work environments. The design of the facility should
ensure safe and healthy working conditions for
every working man and woman.
Students who have taken a course in Work Study should know
about ergonomics. However for those who failed to take it,
the following information will help them better understand
the application of ergonomics :
For the body structure and movement
* Human task should be designed so the limitations of the
body structure and body movements are not violated.
* Limbs are suitable for the application of force while the
spine is not. The spine is intended to be used in an almost
vertical position and its fairly inefficient when it is flexed or
bend.
Ergonomics program have been operationalized to reduce
hazards and MSDs (musculoskeletal disorders) . Workplace
conditions that may cause MSDs are improved to prevent
ergonomic problems. The following working practice controls
are generally used to reduce or eliminate hazardous
conditions.
* Change the work station layout.
* Design tools to accommodate employees
* Change the way materials, parts and products are
transported to reduce hazards in lifting.
* The best posture for doing normal tasks, either seated or
standing is to have the spine erect.
* Certain body movements and actions are easier than
others.
* Limits of weight to be lifted by people without mechanical
aid are 50 lbs for men and 2 lbs for women.
* Change temperature and lighting if it will affect employee
discomfort. Integrate ergonomics into equipment design
Examples of ergonomic controls that are implemented in
hotels where employers are working in computer terminals:
* Larger monitors are provided to each employee to reduce
eye strain.
* A variety of standardized ergonomic accessories are also
provided to employees including ergonomic chairs,
keyboards with built-in wrist rests, and headsets to relieve
neck strain while taking on the telephone.
CONCERN FOR PHYSICALLY CHALELENGED
PERSON
By law, buildings, public utilities and establishments
including hotels and restaurants are required to comply with
Batas Pambansa Bilang 344. It is a government regulation
formulated primarily to enhance mobility of physically-
challenged persons by requiring institution to install
facilities and other devices that will assist these persons.
Accordingly, it aims to promote the rights of these people to
participate fully in the social life and the development of
the societies in which they live, and provide them with the
same opportunities available to other citizens.
CULTURAL PRACTICES
Architects and planners do not have any choice but to
adjust their plans according to the beliefs and cultural
practices of the owner of the facility. One of the most
popular Filipino building beliefs is the “Oro, Plata‟Mata”
(Gold, Silver, Death) . This belief is followed when
constructing the stairs of a building.
Lately, there is a growing interest in Feng Shui in the
Philippines which is the Chinese system of managing luck and
good fortune by constructing buildings, and placing
furnishings in hotels and restaurants in alignment with
nature.
The system postulates that the flow of Chi ( the
cosmic breath or energy ascribed to the
atmosphere, earth and humans) can be improved in
the environment, and subsequently , improve the
human energy. Understanding the placement of
things in the environment - doors, bedrooms,
kitchens, furnishings and others will enhance the
potential for harmony, happiness and prosperity.
Some Tips to Alter and Raise The Chi
PRACTICE REASON
Make entryways bright and To increase space
inviting; on a wall closely
facing a front door, have a
mirror
Hang a metal wind chime or a To encourage clarity, focus
crystal from the ceiling and metal activity
Beds, desks and chairs should To avoid vulnerability
be placed in such a away that
people using them face the
doorway
Unblock entrances and exits To increase opportunities
CONCERNS FOR THE ENVIRONMENT

Concerns for the environment is a primary

consideration in designing foodservice and lodging
facilities. In order to achieve a sustainable
development, the entrepreneur must go an extra
mile in promoting these concerns for the
environment as he or she goes about the design and
construction of the facility.
SAFETY AND SECURITY

Safety and security are important aspects

to consider, not only with the guests or
customers in mind , but also for the
personnel working for the lodging or
foodservice establishment.
III. AESTHETICS ELEMENTS
The theme of the lodging or foodservice
operation is usually the starting point of the
aesthetic aspects of the design. The owner of the
establishment, the interior designer and the
architect are usually responsible for this type of
work. They create the pervading atmosphere or
ambiance of the required space of the facility. The
elements that contribute to aesthetic values are the
following:
COLOR
Color can communicate a theme, style, mood, feeling
and even a way of life. Colors depend n their light source.
The same color can look different when seen under different
types of light. The use of color to achieve the desired
conditions with some basic information on the function of
color.
NOISE AND SOUND CONTROL
Sound engineers are usually commissioned to assist the
planning and development team to design good quality sound for
the facility. Noise is a problem in any lodging and foodservice
operation. Noise measuring 80-90 decibels is a nuisance and
disturbing factor. A generally acceptable sound level for the hotels
is 35-40 decibels, while for restaurants, 45-50 decibels. A common
noise control technique that is used when the sound level is not
acceptable is to place acoustical materials on the ceiling, walls
and floors. The sound engineer designs the placement of these
materials in areas with unwanted noise.
Walls covered with fabric, plastics or carpets help deaden
noise. Draperies and window coverings can also muffle sound.
Even padded and covers chairs and tables can also decrease the
noise in the dining area.
MUSIC
It is common knowledge that the use of music to
stimulate or create certain moods in people have
been employed for many years. It has been proven
that properly programmed music is a good morale
booster which results in increased work productivity
of employees. In hotels or restaurants, it is nor only
used to entertain guests but it also serves as a noise
control, by drowning out the sound of noisy guests
ad employees.
FINISHES
Finishes are associated with certain design
styles congruent with the concept of the
establishment. To make a space more visually
exciting, the interior designer usually uses a
mixture of textures and a variety of patterns.
AMENITIES AND ACCESSORIES
Amenities and accessories should be selected
considering the essential elements of the concept.
Typical accessories in hotels and restaurants are the
following:
* Flower arrangements
* Plants and trees
* Artworks like painting, sculpture, etc.
* Decorative lights
* Wall hangings
* Jars and vases
IV. TECHICAL ELEMENTS
1. HOTEL PLANNING: CONCEPTUAL DESIGN SITING
* Separate hotel entrance, ballroom entrance ; receiving
area
* Provide a maximum number of room with view
* Make the hotel visible from road
* Hide most of the parking from rooms view
* Orient the building and recreational facilities for sun,
wind, view
* Allow space for later building expansion1.
BUILDING : FUNCTIONAL ASPECTS
* Cluster public areas around lobby
* Cluster food and beverage outlets around
kitchen
* Separate guest, staff and goods circulation
* Locate receiving, kitchen and food outlets on
same floor
* Minimize service and back-of-the-house space
BUILDING: ARCHITECTURAL ASPECTS
* Provide a large lobby or other focal space
* Provide a variety of and sequential
hierarchy of spaces
* Separate long-span and short-span
spaces.
2. RESTAURANT PLANNING: CONCEPTUAL DESIGN
ORGANIZATIONAL CONCEPT
* Type of restaurant
* Chain or independent
* Name of outlet
* Location
* Market description
* Financial projections
* Capital requirements
* Staffing
OPERATIONAL CONCEPT
* Menu
* Capacity
* Operating hours
* Style of service
* Off-site dining
* Use of service staff
* Pricing philosophy
* Merchandising opportunities
* Entertainment
* Separate bar/lounge
* Cash settlement
ARCHITECTURAL CONCEPT
* Building form
* Siting
* Image
* Materials
* Plan organization
* Entry
* Interior design
DINING ROOM CONCEPT
* Entry sequence
* Food/ wine display
* Self-service/buffet
* decorative treatment
* Atmosphere
* Seating type and mix
* Lighting
* Level changes
* Tabletop design
* Uniforms