CHAPTER 8

SPACE ALLOCATION

Space is a major asset of all facilities, from institutions to commercial establishments. In

hospitality and management, guest impression and comfort are the top priorities of companies.
Aside from guest comfort, efficiency is a must for employees. As such, space allocation is
essential. Space allocation is an amalgamation of space and form. This way, it is easier to
determine the best way to use space. Space includes the volume of a room and creates the basis
in developing the ambiance of a facility guided by the concept of development through the vision,
mission, and objectives of the company.

OBJECTIVES:
At the end of the chapter, the students will be able to:
1. Identify space and its allocation of an area which would include the working environment for
hospitality and tourism facilities.
2. Recognize the different job requirements for space allocations.

CONTENTS
Space planning is a process of organizing and allocating areas to accommodate furniture,
fixtures, and equipment that should harmoniously work together and accommodate the needs
of the users such as the visitors and workforce either for a specific function or several activities.
Characteristics of a Well-planned Space
1. Efficient and Effective Space Utilization
2. Appropriate Ambiance
3. Adaptable and Flexible
4. Accessible
5. Minimum Movement
6. Wayfinding - In the context of planning, this would refer to how the user would maneuver to
the different parts of the facilities.
7. Reduced Discomfort
8. Adhere to Laws and Regulations
Major Sectors of the Hospitality and Tourism Industry
1. Accommodation and Lodging
This sector includes all accommodation and lodging facilities such as hotels, motels,
hostels, houses, and resorts. Basically, the goal is to provide guests spaces where they can stay
and sleep for a duration of time.
Classifications of Accommodation and Lodging
a. Size of the Facilities - This refers to the number of lodging units available, e.g., from under 50
rooms to as high as more than 500 rooms or units in resort-type developments.
b. Location - This pertains to the site of the facilities such as airport, casino, city center, and
resort hotel.
c. Level of Service - This refers to the provision of room sizes. As a rule of thumb, the
guestrooms would take up 65% to 75% of the hotel floor area and the sizes of the rooms,
according to a general category, are as follows:
i. Budget Hotel (1 star) - 15 to 20 square meters, with a minimum area of 75% rooms
without bath.
ii. Standard Hotel (2 stars) - 40 to 60 square meters, with a minimum area of 75% rooms
with bath.
iii. Comfort Hotel (3 stars) - 50 to 60 square meters
iv. First Class Hotel (4 stars)-60 to 70 square meters
v. Luxury Hotel (5 stars)-90 to 110 square meters

d. Market and Function - This relates to the target clientele base of the facility. For business
transient travelers, an airport hotel might appeal to them.
e. Ownership and Affiliation - This refers to whether a facility is independently owned or
associated with a brand.
f. Industry Standard - The standards are chosen by the owners such as AAA Diamond Rating,
Green Key Eco Rating, and Trip Advisor Traveler's Choice among others.

2. Front of House

1. Lobby - This area connects the facility from the outside. This space creates the first impression
of the establishment as it sets the tone of the overall ambiance of the facility. The size of the
lobby varies. However, it is important to allot the following areas:
a. for circulation and movement of guests, 0.70 to 1.0 square meter per guestroom;
b. for seating area, 0.06 to 0.10 square meter per guestroom; and
c. for luggage room, 0.05 to 0.10 square meter per guestroom.
2. Registration and Front Desk - This space is usually placed in a location where incoming guests
can immediately see it. This is where guests check in and out of the hotel. For an efficient
space, it requires 0.30 to 0.40 square meter per guestroom.

3. Washroom - This room provides facilities for hygiene such as lavatory and toilet. Typically,
washrooms range from 0.05 to 0.10 square meter per guestroom.
3. Lodging Facilities
This is the space where guests stay. This includes bathrooms and corridors which usually take
up 50% to 60% of the total floor area-a common practice in hotels. Different room types are
determined by different categories:
1. By beds
2. By size
3. By luxury

Four Seasons Hotel Pudong - Picture gallery 21

From archilovers.com
https://www.pinterest.ph/pin/576390452290698903/
 Gallery of Father and Son Skyscraper / IAMZ Studio - 5
https://www.archdaily.com/207462/father-and-son-skyscraper-iamz-studio/hotel-
rooms?next_project=no

4. Catering and Conferences

a. Restaurant
A guest may take the following space depending on the type of diner:
1. Banquet ranges from 0.90 to 1.0 square meter per seat
2. Fine dining ranges from 1.70 to 1.90 square meters per seat
3. Cafeteria ranges from 1.50 to 1.70 square meters per seat
4. Table service/club restaurant/hotel ranges from 1.40 to 1.70 square meters per seat
5. Formal dining ranges from 1.90 to 2.0 square meters per seat
6. Coffee shop ranges from 1.40 to 1.70 square meters per seat
 7. Cocktail lawn ranges from 1.40 to 1.70 square meters per seat

An example of a restaurant floor plan that incorporates a bar alongside the kitchen.
Source: Raymond Haldeman Designs
2ndKitchen
https://2ndkitchen.com/restaurants/restaurant-floor-plan/

b. Retail Shop - The shop can have an area of 0.09 to 0.14 square meter per guestroom. The size
of the shops can range from 9.20 to 110 square meters, depending on the operations of the
stores.
c. Function Space

Function spaces could be of various nature:

1. Ballroom-0.90 to 1.10 square meters per seat
2. Conference/Meeting Room -0.90 to 1.10 square meters per seat
3. Boardroom - 1.10 to 1.50 square meters per seat
 4. Public Washroom-0.04 to 0.06 square meter per seat d.
5. Pre-function Area -25% to 40% of the meeting room area

d. Amenities and Recreational Areas - This type of facility caters to general recreation, providing
space for both active and passive recreational activities for children and adults
1. Playground 1.90 to 3.70 square meters per family
2. Swimming Pool -0.90 to 1.90 square meters per guestroom
3. Locker/Shower/Toilet Area -0.01 square meter per guestroom
4. Health Club -0.01 square meter per guestroom

e. Administrative Space - It includes the executive offices as well as sales, accounting personnel,
and any other administrative support offices. A total of 0.90 square meter per guestroom is
allocated for this category.
1. The front office is usually located near the lobby for direct availability of management
in the day-to-day activities and concerns of the guests.
2. The accounting department is responsible for the overall accounting and finance
activities of the company.
3. Sales and marketing is responsible for branding the company and establishing sales.
4. Other spaces are housekeeping, catering, and conference services.

f. Employee Facilities
1. Lockers and Washrooms/Restrooms - This serves as an area for staff to keep their things,
wash, and relieve themselves. This requires at least 0.01 to 0.90 square meter per
employee.
2. Cafeteria - As mentioned in the Food Preparation section, this area is measured by 0.16
square meter to 0.70 square meter per 200 to 7,500 meals per day. However, at times,
planners may consider using only 0.01 square meter.
3. Lounge - Lounge sizes usually depend on the shifting of staff and allocating about 0.01
square meter per employee is recommended.
4. Uniform Issuing - This is the place where uniforms are distributed to the staff.
This requires about 0.01 square meter per employee.
f. Back of House: Ancillary and Service Facilities - The space usually takes 10% to 15% of the
total floor area.
 Flow diagram of service areas

Flow of service areas. Photo from Designing for a Post-Covid World: Restaurants
https://www.rodearchitects.com/single-post/2020/06/10/designing-for-a-post-covid-world-restaurants

1. Receiving Department - The primary task of this facility is to make sure that the company is
receiving the right quality and quantity of goods to be used by different departments in order
to serve the best quality service to the guests. This facility is usually located in an area close
to off-loading goods for efficiency. The receiving office requires 0.03 to 0.05 square meter
per guestroom.
2. Housekeeping - The main objective of these facilities is to maintain the orderliness and
cleanliness of the entire establishment. These spaces are used for the preparation, cleaning,
and storage of utility items in order to keep a desirable ambiance for the guests and staff.
i. Laundry Area. This is where the washing, ironing, drying, and folding of linen are
processed. This requires 0.01 square meter per guestroom.
ii. Linen Storage. This is where all clean linen is collected and stored. This usually requires
0.01 square meter per guestroom.
 iii. Guest Laundry. This serves as the collection area of dirty linen. In planning, it usually
takes up 0.07 to 0.14 square meter per guestroom.

Small hotel laundry

An example of laundry layout and measurement for a small hotel. Photo from Neufert Architects' Data Fourth
Edition, page 306

3. Maintenance and Miscellaneous Areas - This keeps the establishment sanitized, controlled,
and free from pests-maintaining the brand and reputation of the company. These areas are,
as much as possible, kept away from the sight of guests.
i. General Storage. Hotel tools and equipment for cleaning and maintenance are stored
here. If not stored properly, these equipment cost a large sum of money. Storage
facilities require 0.01 square meter per guestroom.
ii. Meeting Room Storage. This is the storage room located in the meeting room/zone
where all equipment, chairs, and other miscellaneous things are stored and kept in case
they are needed. It takes up 0.01 to 0.14 square meter per seat or 10% to 20% of the
meeting room area.
iii. Room Service Area. This is the utility room for a specific facility. It requires 0.01 square
meter per guestroom. Allotting space allowance for service areas provides efficiency in
the workflow of the facility.
iv. Miscellaneous Storage. This is the place to store things such as garbage, empty bottles,
cans, etc. The required allocation of space for this is 0.01 iv. to 0.17 square meter per
guestroom.
v. Telephone Switchboard and Equipment. This is essential to hotels because every room
usually has a telephone to contact the administration. An area of 0.12 to 0.18 square
meter per guestroom is recommended when allocating space for the telephone
switchboard.
 vi. Computer Room. The main server, along with battery backup, requires a space of at least
0.09 to 0.14 square meter per guestroom.
vii. Utility Rooms and Systems. This varies depending on the type of system it stores;
however, for general space allocation, it ranges from 1.20 to 1.70 square meters per
guestroom.
viii. Maintenance Area. This is a space where all maintenance is usually processed. The
recommended area allocation is 0.05 square meter per guestroom.
ix. Security. This is the main hub of the security officers, where they gather for meetings
and monitor CCTVs. This should be allocated an area of 0.02 to 0.06 square meter per
guestroom.
x. Pool Plumbing Facilities. This should be anticipated with maximum number of users.
Facilities should be based upon a ratio of 60% of males and 40% of females.

5. Food and Beverages

a. Restaurants
b. Catering and Banquets
c. Airlines and Cruise Ships
Dining - It usually takes up 60% to 70% of the entire floor area. Small children may require
0.743224 square meters, while adults may require 0.92 to 1.85 square meters, depending on the
type of operation the facility serves.
Kitchen - The remaining 30% to 40% of the total floor area is divided into the kitchen and the
miscellaneous areas such as the toilet and storage.
i. Coffee shop kitchens may take 10% to 25% of the coffee shop area.
ii. For cafeteria kitchens, a measurement of 0.17 square meter to 0.70 square meter per 200to
7,500 meals per day should be considered.
iii. The main dining room kitchen of any specialty restaurant takes 30% to 40% of the restaurant
area. In hotels, a measurement of 0.28 to 1.67 square meters per 200 to 7,500 meals serves
as an estimated measurement to be considered when planning for kitchens.
iv. For a banquet kitchen that serves formal dining, it is safe to allow 20% to 30% of the eating
area.
a. Main Cooking Area - This is where food is cooked. There are different types of kitchens,
depending on the type of food they serve and the size. In some cases, the kitchen is organized
based on different food types.
Food preparation areas are mostly composed of different spaces that nee to remain
organized and efficient.
i. Meat Preparation
 ii. Salad Preparation
iii. Sandwich Preparation
iv. Vegetable Preparation
v. Baking Station
vi. Serving Areas
vii. Auxiliary Areas (Dishwashing, Administration, and Storage)

Restaurant kitchen: functions Schematic plan of cook chill kitchen with the product routes

An example of function and schematic plan for kitchen. Photo from Neufert Architects' Data Fourth
Edition, page 183.

6. Entertainment and Recreation

Entertainment Facilities
1. Sports Complex
2. Shopping Facility
a. Specialized Shops - Varies from 50 to 500 square meters
b. Retail Chains
c. Department Stores Shopping Arcades - Varies from 20,000 to 25,000 square meters and
are usually
 d. two- to three-story high
e. Shopping Malls
f.

Width of emergency corridors

Width of exits of retail outlets depending on sales, with and without energy corridors. Photo
from Neufert Architects' Data Fourth Edition, page 255
3. Spa
 4. Cinema

An example of auditorium measurements. Photo from Neufert Architects' Data Fourth Edition,
page 222
5. Casino This is an entertainment facility for gambling and luck-based games. Some resorts
and hotels usually have casinos interconnected to their facility.

End of Chapter
8