208 Commerce

Hotels
C) Location is one of most important factors for commercial success.
0 Depending on market orientationhotels should generallybe conspicuous
type m2/mi gross
2 and sitednear main road ormotorway intersections,airports,commercial
conventionhotelwith largeconference
2 and business centres or resorts.
rm, night club,shopping 55—65
CD Site citycentrehotel 45—55
motorhotel 35—45
C) Following points should be considered: height and plot ratio require- resorthotel 40—55
CD ments, ease of access, adequacy forparking either on ground or within low-mediumtariff hotelwith private bathr
bldg, viewsand aspect, relationshipto adloining bldg, levels. but mm catering 20—30
hostels: singlerm & mm service 18—20
Types
Marketorientation will dictate type of hotel. Construction of new hotels 1 Grossar/miforvarioushoteltypes
of less than 70—80 bedrhardly viable unless they can be run on family
basis.

Citycentre: includeluxury, convention and citytourist hotels. Charac- a b

tensed by high plotratio, high riseconstruction,frequently largefunction section 200 bedr 500bedr
accn, inclusion of shops—.p222or offices —*p223 in development to motorhotel citycentrehotel
improve viability.
m2/rm m2/rm
Motor hotels: cater mainly for people en route by car or motoring
locally, therefore sited at important road junctions and on outskirts of residential
cities. Land cheaper therefore sites fairly large allowing large car park bedr 24 26.5
and low or medium rise construction. Generally contain all usual hotel corr,elevators, stairs 3.2 9.3
services but on modest scale. No rm service. service ar 0.6 0.7
totalresidential 27.8 36.5
Airporthotels: similar planningto motor hotels butcatering specifically public &servicear: frontofhouse
for airtravellers therefore require all night receptionand possibly some lob &circulationincluding P
nightcatering. Sometimes have convention services forconvenienceof elevators 1.6 1.8
international companies. reception,do, reservations off,
switchboard, luggage 0.4 0.5
Resort hotels: at seaside or mountainresorts orspas. Usually planned admin 0.3 0.4
to cater for package holidays with reception arrangements for large restaurant 1.1 0.6
intake at weekly orfortnightly intervals. Restaurantshould accommodate coffeeshop 0.6 0.5
all guest. at 1 sitting. Require spacious lounges, games rm, bars, bar 1 includingcounter, sto 0.8 0.4
bar2includingcounter, sto 0.5 0.3
possiblyalso swimming pool, beachand sports installations.Conference 0.5 0.3
rm can also be included encourage off-season business. lounge
toilets 0.4 0.3
Motels: .—p219220 functionrm 1.1 1.3
pre-functionar — 0.5
Convention hotels: —*p221 —3 furnituresto 0.1 0.2
privatedining/meetingrm 0.4 0.9
Condominium:development involvingjoint ownershipwhere individual shops — 0.2
owner has full benefit of rm, suite, villaforown useorletting butshares totalfrontofhouse 7.8 8.2
costscommon to whole development which may include all usual hotel public &servicear:backofhouse
services. k&ksto 3.8 2.5
stO 0.9 0.9
Functionalrelationships workshops& maintenance 0.8 0.4
Diagram—p209 shows typical relationshipofpartsofmedium size hotel. Iau, linensto etc 0.3 0.7
Points ofprinciple tonoteare: staffcanteen,lockers,toilets 1.0 1.1
offfor personnel, accounts,
separation of guestand service areas: no cross circulation; distinction control,housekeeper etc 0.3 0.5
between frontand backofhouse circulation,serviceelevators etc 0.8 0.9
total backof house 7.9 7.0
all catering outlets ifpossible beon same level askitchens: ifnot, main
restaurant directlyrelated to kitchen; other restaurantsand banqueting total 43.5 51.7
rm should have service rm connected by elevators and stairs main
kitchenwhere bulkcooking is undertaken boiler houses,plant rm &car parking excluded

organisation ofbackof house such that staff and goods are separatefar 2 Space allocations
as possible and control can be maintainedoverboth.

Space allocation& standards

—.(1)guidetogrossar/rmfor varioustypes of hotel.
(2) shows space allocation for 2 typical contrasting hotels: figures
assume mosteconomical layout. Quality of hotel mainly dependent on
serviceand finishes; de luxe hotels have larger service areas, more
service elevatorsetc; ineconomy hotelsthese areasreduced,sometimes
tobare mm of reception,office, breakfastrm, bar and supportingservices.
 Commerce 209

Hotels

service entrance

guest entrance

Flowdiagramoftypicalhotel
210 Commerce
Hotels
PLAN FORMS
Bedroomaccommodation
As bedr formsgreater proportionofhotel constructionkeytoeconomical
design largely in layout of bedr block. —*(1) shows some possible
arrangements:
Double-loaded block (A) capable of development into L U courtyard
plan; requires only2stairs; considered most economical layout.
Double-loaded Tshaped block(B)capablebeingdeveloped intocross;
also economical but 3stairs required.
Single-loaded block (C) capableof being developed into L U or court-
yard plan: not economical solution but may be desirable, perhaps
combined with A take advantage of site conditions; ifdeveloped form
centrecourtyard can beused provide atrium effect.
Square block (D) with central core containing all vertical services,
maids' rooms etc, compact and useful for small sites where tower
development may be required.
Y plan (E) requires 3 staircases and has more complicated structure
than straight blocks; structural system may cause problems in public
areas.
Triarc(F) similar to E but more space taken up by circulation; concave
curveresults in bedr wideratbathr end providing opportunity forlarger
bathr and dressing area.
Circular (G) requires careful handlingavoid awkward and inward facing
rm; notcapable ofextension.
Circular with centralcore (H), similarto D; also requirescareful handling
avoid awkward rm. Convex curves inGand H result in bedr narrower at
bathr end, causing cramped space forbathr.
Relationshipofbedroom blockto publicroomareas
Many ways in which bedr block mayberelatedtopublic rm and circulation
but can be illustrated by 3basic arrangementsshown —.(2). Likely that
combinations or variations of these arrangements would have to be
adopted.
A Compact development of bedr block superimposed on podium.
Suitable forhigh risedevelopmenton city site. Problemsarise frombedr
services having topassthrough public rmand fromprobableneed carry
bedrblockoverwide spans.
B Bedrblockadjacent topublic rm block: considered to beeconomical
because optimum structure and services can bedesigned foreach part.
Suitable formotorhotel development on large site.
C Open layout with public rm and service blockcompletely separate
from bedr which may be in groups scattered about large site. Suitable
for motel and resort type hotels where plenty of land available and
landscape conditions dictate.
VERTICALCIRCULATION
Hotels of more than 2 storeys should be provided with passenger and
service elevators (—(3) —p41O—2). Except in small hotels all elevators
should be duplicated provide efficient service and standby in case of
breakdownor repair. Numberand speedofelevatorswill depend on height
and populationof bldg and for largeinstallations should bebasedontraffic
studyby specialist.
Service hoists ordumb waiters notadvised owing need have 1 person
each end: bettermake service elevators largeenough take trolley(cart)
plus personnel.
If possible plan all elevators in 1 bank or towerwith service elevators
opening to kitchen area and passenger elevators opening directly to
guestlobby. Separatebaggage elevators not required except in de luxe
hotels; but may be desirable to have 1 elevator available for manual
controliflargeamount baggagehandled. In high bldg much depends on
qualityand speed of elevator services as regards both guest elevators
and serviceelevators: not wiseto skimp this aspect.
In addition goods elevators may berequired inbackareas: should be of
large capacity and of sturdy, easily cleanedconstruction.

A B
1:circulation &
services
service

A guests

J
L -.1
service
C

servKe

.vemflcal
circulation
bedr
Dsemvice

1 Plan formsforbedraccn 2 Relationship of bedrtopublicmi 3 Typical verticalcirculationcore for500bedr

hotel

PUBLICROOMS
Restaurants
In medium and large hotelscommon to provide more than 1 restaurant
give customer choice menu and price. Cheaper restaurant usually
coffee shop or cafeteria: more expensive a Ia carte. Large hotels may
have additional specialist restaurants.In certainsituations,eg citycentre
hotels, cheaper restaurantmay beaccessiblefromboth hotel and street
to attract non-residential business.
Seating capacitiesrestaurantsvary accordingsize hotel, amount potential
outside business, location in relation other restaurants, duration stay
guests, amount breakfast rm service to be provided.
In resortand other suitable locations provision should be made serve
meals in open air either by extension of 1 restaurant or by separate
service.
FurtherdetaIls—up202—7;kitchens—vp213
Bars
Cocktail or aperitif bar (if required) should be planned as comfortable
intermediary waiting area between hotel lobby and main restaurant;
servicemay be by waiter: long bar counter may not berequired.
Main bar will provide chiefdrink service of hotel. May have external
entrance to encourage non-resident business. Fairly long bar counter
supported by bar sto with ice making machine and bottle cooler should
be provided: section may berequired for service ofsimple meals.
Possible otherbars: rooftop,pooi side,beach, club areas.
All bars capable of being shut securelyduring non-opening hourseither
bygrill or shutterat bar counter orbyclosing rm. Former has advantage
rm can be used aslounge when bar closed. Should be possible service
bars without passingthrough publicrm. Barsshould comply with licensing
laws.
Space allowance forbars excluding counter:
cocktail lounge (comfortable) 1.8—2.0 m2/P
general bar (some standing &on stools) 1.3—i.7m2/P
Lounges
Reasonable provision should be made for people waiting and relaxing
either in relation to lobby or circulation areas or to revenue-earning
areas suchas bars. More lounge space required in resort hotels than
Commerce 211
Hotels
others. Service of drinks, tea and coffee should be provided from
dispense orfrommain kitchen. Separateresidents lounges notnormally
required.
Recreation rooms
Card rm, table tennis, billiard rm etc should be considered for resort
hotels.
Functionrooms
Multi-purpose rm for meetings, banquets, balls, parties, exhibitions
valuable asset. Design considerations include: separate access if rm
large; divisible by movable partitions; separate access for guests and
servicedesirable; audio-visual eqptobeprovided. Large span required
precludes this rm being planned beneath bedr block except on costly
city sites.
Space allowances:
i.i—1.3m2/P
banquet style seating
meetings: table groups 0.9—1.1 m2/P
theatre style seating 0.5—0.6 rn2/P
Other requirementsforfunctionrm:
ante-rm, preferably approx 1/3rdarea offunction rm, with dispense bar
furniture store0.5 m2/seat easily accessible fromfunction rm
cloakrm and toilets (depending on proximity of hotel toilets): provision
of wc and urinals as for public areas—vp212 unless music and dancing
licence required, in which case should be as for concert halls, theatres
etc —vBib36i 604.
Movable partitions should be full height and fold completely away into
pockets. AvdB reductionof45—50 sould be achievedthrough partitions
and between function rmand kitchen.
In large function rm consider separate access for heavy exhibits. Allow
510 kg/m2 floor loading.
Meetingrooms
In addition some meeting rm, preferably associatedwith main function
rm, may be required. May vary in size; should all be capable being
serviced fromeither main kitchen orpantry.
Fireprecautions
Alternativeexitroutes must beprovidedforall publicrm. Travel distances
toexits,flameresistance ofmaterials,fire and smoke resistantcompart-
mentationmust be in accordancewith regulations —up216408.

service
ptr elevator
elevator
S

freight
elevator

Ia
banquetrm
600seats
—

L_ bar bar
royal l4 Idre stairto
projection
booth

I Spacerequiredforbanqueting for37allowing 2 Space requiredin a

Si
,—
a
do pre-functionlob
1600 people
standing
I royal
forservice dr for14 allowing for E E I I salon

service:2.0m2/cover
a a n
=a
banquetfoyer

II
- 8500

--
.—.t-
- vest ___ 0

—- •
r:
vestibule : vestibule

r---1
o

0
I

r S
a

5 20m
1 0 10 15
I__________________
t5 30 45 605
3 Banquetingseating at tablesfor 10: typical arrangements forlarge 4 of
Example banquetsuite forlargehotel
banquets:1.2 m2/cover
212 Commerce
Hotels
FRONT OF HOUSE
Entrance
Arrange drive-insocars can pull off road and with space forwaiting cars
and taxis: waitingspace for coachessometimes needed. Providecanopy.
In exposed positions provide draught lobby or revolving doors (require
pass doors for fire escape and baggage). Where traffic heavy with
guests carrying own bags automatic doors. Separate door to baggage
rm in high class hotels. Special provision for baggage handling for
hotelsexpecting people in largegroups.

Receptionarea
Reception desk —v(1) near and visible from entrance with porter,
receptionist, cashier close by. In largehotels separatedeskfor porter
(mainly supervising baggagehandling).
Hall porter's desk 1 Reception& porter'sdeskfor400-bedr hotel: receptionists, porters,
cashiersnotnormallyseated,therefore worktop heightforstanding
Lengthof counter arranged so porter can go freely into entrance hall.
Depending on size of hotel should be fitted with alphabeticalguestlist, backelevationofdesk
message waiting indicator, working shelf, drawers. Site key rack —x(3)
with slots for keys and letters corresponding with number of bedr in
easyreach receptionists. Am behind forshorttermstosmall items, post
box and slot.

Receptionist'sdesk—v(1)
Fitted with sloping rack not visible by guests for rm states (usually
manual card system but may beelectronic in largehotels), worktop and
countertop for guests registration,section at normal height forclerical
work, shelving, cupboards. Provide alphabetical list. Behind reception
desk reservations office with direct access for receptionists: should
have wall space forcharts and telex(ifany).

Cashier'sdesk—v(2)
In small-medium size hotels may be partreception desk. In largehotels
normally partitioned-off section ofmain reception deskwith small office
at rear for chief cashier. Desk office for: 1 or 2 cash registers, bill tray
spaces alongside registers,lockablecashdrawers, shelvesand drawers,
guestsafe deposit boxes—n(4),deposit boxes for staff floats,telephone
meterdisplay board, airtube system terminal ifrequired, safe.
2 Typicalcashdeskfor400-bedrhotel
Telephone switchboard—(2)
Often placed near reception counter so receptionists can operate at
key 1 safetydepositboxes
2 key & messagerack
—
3 rmstatusrack
off-peaktimes. Otherwise in separate rm, possibly with hatch to public 4 roiaryaiphabeticaiindex
lobby and public telephones nearby. 5 currencyinformation
6 cash register
7 cashier
Fire alarm panel: at reception deskorsomeotherpointwhere all night 8 reception
attendance. 9 concierge
10 switchboard
Typical counter lengths fordifferent sizes hotel: 11 frontoff manager
12 fihng
13 telephoneswitches
noofrm counter length 14 ielephonemeters
50 3000 15 tapestry& decorativeclock
16 pagingrecievercharger
100 4500 17 flreaiarmpanei
200 7500 18 reservabonsoff
19 safe
400 10.5 20 chief cashier
21 clock
Hotellobby 22 advancereservationsrack
23 tapedmusic& pagingeqp
Consider supplying in or nearlobby: housetelephone, publictelephones, t riomiai teieptione
television security monitors, clocks and calendars, news teleprinters, fs servicestationteiephone
d drawer
information desk, travel agents, airline and car hire desks, kiosks and cd cash drawer
shops, lounge and waitingareas,guest secretarialand businessservices, shelf 4 Typicalbankofsafety depositboxes:
cpd varioussizes should be provided
public toilets.
Cloakroom&toilets
In small—mediumhotels where noteconomicalemploycloakrmattendant
space may provided for coats and bags under eye of porter or recep- swilcfl
reservations
panei

tionist. Otherwise provide cloakrm formain lobby, restaurants,function U

rm: sited discreetly, if possible together for ease of supervision. Plan Cf0
cloakrm for large function rm so asensure easyflow and quickissue of & bags key rack telephone
coats. Provide recessed area atleast1200in front ofcounters to avoid
encroachment on main circulation. Counter lengths: generally 1 000/
work Fm cash
100 P. top rack register
&work top
Publictoilets:number ofwc, urinals,wash basins usuallydetermined by
local reg. Forwomen'stoilets vanity top, mirrors, good lighting. 1 wcfor
eachsex fordisabled persons. 5 Typical frontofffor120-bedrhotel
 Commerce 213

Hotels
KITCHENS& FOOD STORES
Should be planned on one level ifpossibleto serve allcatering outlets. If
not possible main kitchen should be on level with main restaurantwith
preparation and stoon differentlevel. Foreconomy 1 wash-up desirable.
Banqueting and any otherfood service area not next to kitchen should
belinked byservice elevators (preferablynothoists) and stairs and have
own forward service eqp. Kitchen, cold rm and food sto area should be
planned to be locked offfromstaff when not in use. In large hotels food
and drink sto should be under control ofstoreman.

Approxspace allowances forkitchen planning including food sto, cold

rm, wash-up,chef'soffice:
main restaurant kitchen area 1.4m2 x no of covers
banquet kitchen &servicearea 0.2 m2 x no ofcovers
coffee shopkitchen 0.3 m2 x no ofcovers
separate independent coffee shop0.45 m2 x no ofcovers
Increase or reduce theseallowancesaccording whether fully traditional
orconvenience foodoperation envisaged.
Allowapprox500/c extraforstaff toilets, changing rm, canteen and other
sto (see below).
1 k&food sto flowdiagram
Specification notes for kitchen areas: floors non-slip tiles, draining
to gulleys with wide radius coved skirtings; sloping floors to have
gradient not more than 1:20. Recessed area at restaurant doors for
ribbed rubber matting or other non-slip cleanable material. Plinths re-
quired for some eqp. Grease traps outside kitchen if possible. Gas,
waterand plumbing supplies to be run towithin 1 000ofappliance: final
connexion by specialist. Walls in kitchen tiled up to 1 800. In sto walls
1350k +—--+
L=1L1 max reach convenientfor
heavyItems
fairfaced or plastered and painted. Dwarf walls tiled with inclined top
surface. Corners protected. False ceilings offr tiles with access panels
to inspection covers, fire dampers etc. Openable windows to have fly
screens. Where mech make-up air provided windows non-openable

.
except forcleaning. Doors to havevision panels and metal kick platesor
automaticopening devices.
f.... Main cooking eqp should be eitherin island or againstwall with extract
1•5o canopies extending about 250over. Extractvelocity usually 7.7 to 10.2
m/s. Should preferably have vertical sidesextending to ceiling. Height
tounderside 2150.
2 Mm spacesbetweeneqptoallow
forcirculation convenientfor max reach Sizesof kitchen sto will depend on type of hotel, location,frequency of
heavyitems deliveries, type of food, ie whether convenience food. Cold rm temp:
3 Limitinghforsto shelving deepfreeze—20°C, chill rm2to 3°C.
Other stores
8O
-t6Th--- t Furniture sto with adjacent workshop, paint shop etc: 0.2—0.3 m2/rm
depending on amount in house maintenance

I A C D 0 Cleaning materials: 0.2—0.4m2/rm

Glass, silver, china: 0.1 m2/rm
Liquor:0.2 m2/rm, divided into areasforbeer and mineral bottles, kegs,
redwines14—16°C, whitewine 10—12°C and spirits
Empties: closetoloading dock
Refuse:planning will depend on method ofsto and collectionsiebinsor
A cleanlinenracks A tumbler F press& board compactor. Allow space for vehicle backup to receptacles. Providefor
B table B tubs G shakeOuttable washing down refusearea, bins etc. In warm climatesprovide refrigerated
C dryers C extractor H four rollironer
0 washers D washer J soiledlinenur refusesto.
E table I foldingtable
Linen: area depends on type of hotel. Typically 0.4m2/rm: may be less
if inhouse laundry provided. Shelves at least 600 wide open lathed.
4 Non-ironIau for120 bedrhotel 5 La ufor200 bedr hotel
Allowspace forsorting and worktable for repairs.
All above areas for 200 bedr hotels, do not necessarily increase or
reducepro rata according to number of bedr.
crockerycpd
Laundry
For 200 bedr hotel space ofapprox 140 m2 required excluding linen sto,
steam boiler, chemicals sto, office. Ifnon-iron linen used space can be
reduced to 40—59 m2. Ventilation ratio should be 15—20 air changes/hr
with separate extraction for steameqp and dry cleaning.

Servicebay
Should be arranged in such way that incoming goods can be kept
communication separate fromoutgoing refuse and preferably with separateentrance for
staff all undersupervision ofcontrol office. Vehicles back upto loading
dock. Providewashdown, weighing scales,staff clock-in. Allow sufficient
6 Standswithopenshelvesfor 7 Waiter's servery& sk heightand turningspace for large vehicles. Columns and corners to be
goods protected fromdamage byvehicles.
214 Commerce
Hotels
KITCHENS& STORES

meals/day

2 Totalstorequirementsforconventional kbasedon numberofmeals

prepared/day

staffar

wash-up Sr

serveryar

cookin9ar

preparationar

stoar
25 55
meals/day

1 Kitchenlayout of largeroadsiderestaurantCaliforniaUSA 3 Arrequiredforsto k,servery&staffarusingconventional methodsoffood

preparation

4 Exampleofktoserve4restaurants: coffeeshop 120covers; mainrestaurant100covers; specialtyrestaurant

100 covers;staffdr80covers; mainfood sto inbasement, alsoservice&ktofunctionrm
 Commerce 215

Hotels
ADMINISTRATION
In small hotels office accn may be limited to general office behind
reception desk, manager's office and chef's or control office at rear.
Larger hotelswill require all or some offollowing:
At front of house associated with reception: reservations office, front
office manager, chiefcashier, sales manager,secretary.
General admin (preferably nearreceptionbutcanbeelsewhere): general
manager, 2 or 3 assistant managers, secretanes, chief accountant,
accounts' dept,duplicating rm, archives.
At back of house: control office at service bay, storeman, personnel
office,secretary and clerk, waiting rm, chief engineer, security officer,
chef (within kitchen), housekeeper, training rm.
Space allowance for offices (UK): 0.3—0.4 m2/rm orin accordancewith
statute(Bib346347).

Staffaccommodation
In large hotels provide staff canteen for approx 1/3rd staff with own
kitchen. Canteen should beaccessiblewithout staff havingtogothrough
kitchen. Senior staff diningrm may be required. In small hotels senior
staffmay use restaurantand junior staffdining rm may be supplied from
main Kitchen. Provisionofstafftoilets—Bib341480.
Lockers: 1 full height locker for each member of staff should be
provided: space allowance0.36m2/P excluding bench space: 1/2 height
lockersmay be used for certain grades of staff. Assume equal number
male and female staff unless otherwise informed.
Staff sleeping accn depends on location and management policy.
Manager's flatmay be required.
Technicalareas
Maintenance engineer's workshop and sf0 required adjacent plant rm.
May include, according to size of hotel, furniture sto, engineering eqp
sto,carpenters shop, paint shop, printingdept. Allunder chiefengineer's
eye. Accessfor replacement of heavy plant to be allowed for. Space 2 Exampleofadminoffforlargehotel: except forfrontdesk,reservations&
also required forel sub-station and switch rm. cashierthese may also besitedelsewhere, egonmezzanine

1 Servicear&staff accnforlargehotel
216 Commerce

Hotels
GUEST BEDROOMS
Bedroom sizes —(1)
In medium tariff hotels 2-B rm typically approx 15—17 m2. High tariff
hotelsmay have rm upto28 m2, excluding lobby and bathr butincluding
sitting area.
American sizebed: twin990 x 1 900;double 1 370 x 2030; queen size
1520 x 2100; king size 1830wide.
Most hotelorganisations buildbedrsized totake twin or double beds in
order provide flexbiIity and avoid built-in obsolescence as standards
raised in future. Some rm may have fold-away beds so that they may
also be usedassitting rm or small meeting rm—.(2).Murphy beds fold
verticalclosedwith wall panel.
Floor to ceiling height 2500 (mm 2300)with lower ceiling of2000over
entryto allow for mechanical services.
Except at resort hotels balconies not usually favoured by hoteliers
because ofcostand maintenanceproblems.
Proportion of rm (approx 20%)with communicatingdoors. Should be2
doors, preferably with rubberor neoprene gaskets to reduce sound
transference. Sound transmission between bedr and between bedr and
corridors should beminimised bydBreductionof45—50. Where external
noise fromheavytraffic oraircraft provide double glazing for reduction
40—42avdB.
For greaterprivacy and sound insulation additionaldoor may be placed
between entrylobbyand bedr.
Privatebathrooms
Bathr normally contain wc, washbasin orvanity unit with mirror over,
bath with shower. Insomedeluxe hotels and in most SEuropean and S
American hotelsbidetnecessary. Showers in placeofbaths savelittle in
cost or space, therefore not often provided. Shower compartment in
addition to bath sometimes provided in de luxe hotels, as also separate
orscreened off wc.
Bathr should be carefullyplanned in relationto plumbing and ventilation
ducts. Theseshould be located in relation structure and ease ofaccess
formaintenance.
Following additional features should be included: glazed tiling round
bath tub (at least), grab handles for bath shower and bath, shower
curtain and rail, soap tray, removable bath panel foraccess toplumbing,
shower, mixervalve preferably thermostatically controlled, adequate
towel racks in accordance withclass ofhotel, good shelfspace if vanity
top not provided, el shaver connexion, bath mat and non-slip surface to
bath/shower, toilet roll holder, clothes hooks. Other items to be con-
sidered: tissue dispenser, bottleopener, hook for shoe duster, waste
basket, sanitary bin, stool. Good lighting over mirroressential.
Bedroomcorridors& stairs
Corridorsnot over-long; may be 1 200—2000wide according type of
hotel. Corridorflowcapacity—vp407. Wherewidth lessthan 2000consider
modulating corridor by recessing bedr doors. Ceiling void often used to
house engineering services: heighttoceiling notless than 2250.
Direction signsand numbering of doors to be clear and well lit. Protect
corners from damage. El socket outlets at 12 m intervals. Provide
emergency lighting. Carpet floor for quietness. Space
forshoecleaning machines, drink dispensers and ice machines may be
required in corridors or lobbies.
Fireprecautions—(4)
Follow national and local fire codes.
Doors to bedr tobeself-closing with mm halfhourfr. Partitionsseparating
guest rm from corridors to have 1 hour resistance unless automatic
sprinklers installed. Mm fire ratings for separation of exits such as
staircases normally: bldg up to 3 storeys 1 hour, 4 storeys or more 2
hours.
In UK self-closing smoke stop doors should be provided every 18 m in
corridors and at all exit staircases. Max travel distances to exit stairs
shown in diagram. Linings to corridors and stairsshould have class Aor
B rating forsurface flamespread.
All exit stairs must be at least 1 050 wide, be of fr construction in fire
protected enclosure having 2 hour rating. Access must be through
vestibulefittedwithself-closing doors at least 1000wide. Lockeddoors
should beprovided with panic boltsorbreak glass system.
Floor service
Numberof rm perfloorshould ideally be related to number of rmwhich
can beserviced by 1 maid: willdepend on class of hotel, productivity of
staff and size ofrm, butwill comewithin the rangeof 12—18 rmpermaid.
Maids' rm should becentrallylocated and close to serviceelevators.These
should contain space forservicetrolleys(carts),soiled linen hampers,
clean linen racks and rubbish sacks. Depending on class of hotel and rm
servicesystempantry may alsobe required: should contain shelves for
setting out breakfasttrays, sinks and worktop, refrigerator, ice maker,
boiler, toaster, space for trolleys.
There are arguments for and against linenand rubbish chutes. Need
should bechecked with operator.
Every floorshould also have sto space for cots, extra beds and spare tv
sets.
In hotels where maids cannot get from bedr to staff toilets without
passing throughpublicrm, eginmotorhotels and motels, provision may
be madeforstafftoilets andchangingrmIn bedrblock.

biT
bed size rm ar accesspanels corr access
corr access

1
single bed
double bed
twin beds
1 000x 2000
1500x2000
1000 x 2000
8.75 m2
12.5m2
13.5m2

Basic mm rrnsizes (excluding lob &bathr) [!61 trolleys(Carts)

under
worktop
L_] serviceelevatorlob

spaceforrabbisf
144 328 42h tray& china sk sacks
shelves cleanerssk
3 Typicalarrangementsof bathr&ducts: access
over desk/work
-
panels toductsshouldbet/2 hrfr; ductsshould boiler ..._—..—— ptr I II I soiled linen

have firestopsbetweenfloors;sizesvary with toaster LJL IL hampers

double
heightofbldg; 'a'isbestforaccesstoductbut b &
single

'c' providemorespaceforvanitytop ±
trig maidstrolley cart)park
maxtam maxl8m

5 Typicalservicearfor50—60 mi/floor;
note: aprovisionofptrdependsonclassofhotel
and rm servicearrangements in k blocal linensb
orcpdmay berequireddependingon method of
control cfloorsto forbeds,cots notshown

ij1ffli
1Jbedr
b sometimes communicating
toiletonly doors
2 a basicbed requirements barrangement of
sittingrrnbetweenbedrprovidesmaxflexibilityfor
suites;suitescanalso beformedat corners ofbldg
orwherestandardisationofstructuralgrid not
possible;luxurysuitesmayalso beplannedas
penthouseorvillasin grounds
maa allowabletraveldistancefrom 4 stage 2escape;no furtherthan 18m
mostremotecornerofrmtodoorway allowedfromexitdoorofmito
2 inmulti-rn,suitesno singlecross-ire
dimensionshouldexceedSm
entranceofprotectedroute
5 dead endportionofany escapecon
3 inmuftl-rrttsuites anyassocIated should notexceed7.6m
privatecorrshouldnot eaceed 7.5m
inlength
4 Fire:max traveldistances
 Commerce 217
Hotels
GUESTBEDROOMS

1 Guest bedrdiagrams
Diagrams —(1 )(2) showconfigurations for bedr and bathr. Most new
hotelsplanned with private bathr attached to bedr; examples without
private bathr therefore not included.
a Typical twin bedr in common use: 3600 rm width optimum for
economy/comfort; wardrobe in lobby
b Similarbut reduced in depth for single or double bed
c Narrow frontage scheme againstbathr
d Width of rm increased allow possibility of dressing area & walk-in
closet
e Bathr placed between bedr allow one bathr have natural light
Layout provides for separate wc compartment with bidet if required;
angled window can be applied to any of theseschemes & allows for
extrasitting area &directional view
g Luxury bedr withvanity unitseparated frombathr
h Staggering wardrobes in partition wall can savespace

-rubbish

4 Chambermaid'strolley(cart)

2 adressingtable unit bnighttable &bedhead with wallhungtelephoneto

leave table clear:table maybesplayedtoalloweasymovement of bed
ccombineddressingtable, luggagerack&tvunit; may becantilevered for
ease ofcleaningbutifsomustbefirmly anchored totakePsitting;upstand 3 Typicalcombinedunitwa: where
should beprovidedatbackof fitmenttopreventdirtmarksonwall;luggage hangingspaceonly allow 500 rail/P;
rackmaybereplacedbyteamakingunit; lights shouldbeplaced toilluminate
worktop& both sidesofface evenly
some luxuryhotelshavewalk-in 5 Linen trolley (cart)with removal
closets&dressingrm fabric
218 Commerce

Hotels
BUILDINGSERVICES
—(1) shows salient features of bldg services design (—p383—97)
following additional points should be noted:
Emergency electrical supply
Certain essential services must be maintained in event of failure of
mains supply. Generator willbe required maintainfollowing: fire exit and
emergency lights, approx 20% of public area lighting, cold rm and
refrigerators, fire pumps, cash registers, fire alarm indicator systems,
telephone communications, sumpand sewage pumps.
Firealarm systems
Following essential: manualbreak-glass contacts and automatic smoke
or heat detectors with audible warning throughout bldg; automatic
recessed hose reelsthroughout, hoses to becapableof reaching every
bedr; external fire hydrants; portable fire extinguishers at strategic
locations; asbestos blankets in kitchen; fire dampers.
Airconditioning
Central system generally preferred to individual rm units. Should be
capable of being controlled by guests in bedr. Public areas must be
zonecontrolledto copewith peak loads and foreconomy when certain
areas not in use. Good maintenanceaccess toallunitsessential.
Centralheating
Ifair-conditioning (normal USA) not adopted bedr should be heated by
but radiators with individual controls designed for quickresponse. Public
rm, particularly restaurants, should be provided with controlled mech
ventilation tobalance kitchen extract. Bars should have extract fans.
Bathroomventilation
Generally extract system should be ducted tofans on roofwith individual
bathr connected to main riser by shuntducts to minimise sound trans-
mission between bathr.
Lighting
Bedr lighting systems to be arranged so that at least 1 main light
switched from door and bedhead. More elaborate switching arrange-
ments maybeadopted according totype ofhotel. Fluorescentlighting in
bathr to be of quick start' type. Each bedr or pair of bedr to have
consumerunitwith isolating switches. Corridor lighting should be time
switched sothat sections canbeturned offatcertainperiodsforeconomy.
Public rm should be switched in zones and special consider-
ation given to decorative effects. Main switches should be located
where public cannotreach them.
Shaversockets
Thereshould be dual voltage (single voltage USA) shaver sockets in all
private bathr and male public toilets.

screen
I 114
coldwater plant onroofmust
sto 140 I/guest be well insulated

bathr
extracts

•separate flues
foreach boiler

zone forservices

airhandling
plant sited to
minimise nuisance

1000 zone for

9
3

18
6
I9
27
I
3611
12m

LEEJ— sto
boilers: at least2
each capable of 2/3
total heating load
water softener probably
required

I Section showingsalientfeaturesof bldg services design for hotel