TIME SAVERS STANDARDS-HOTEL
SUBJECT
BASIC THEORIES OF HOTEL PLANNING
HOTEL ECONOMICS
BACK OF THE HOUSE
LAUNDRY FACILITIES
HOUSE KEEPING DEPARTMENT
FOOD AND BEVERAGES
TRASH OR LINEN CHUTE &
MAIN KITCHEN, PARADISE ISLAND,
NASSAU
MECHANICAL SPACES
FRONT OF THE HOUSE
GUEST REGISTRATION
ADVANCE RESERVATIONS
MAILS AND KEYS
PROVISIONS
Before planning a hotel, architects must
understand its primary function, which includes
bed and board, food, stables, and service
amenities. The hotel should be designed to
provide a satisfactory financial return for the
client, owner, or operator. The hotel's economic
operation relies on back-of-the-house services,
ensuring maximum efficiency from hotel
personnel without taxing employees or causing
guests to feel the drive for efficiency.
Architects must be aware of the economics of
profitable hotel ventures, considering construction
and furnishing costs, and developing plans for
maximum efficiency.
Garbage removal is crucial in hotel design,
ensuring well-wrapped food and costumes are
concealed. Larger hotels may use garbage
destructors or cameras, and tight surveillance is
necessary for the receiving area. The flow of
personnel into and out of the hotel is crucial, with
time control and a time clock. The back of the
house should make it easy for employees to
access dressing and locker areas, with class
distinctions considered. Uniforms should be
issued in an area. With time control and a time
clock, the flow of personnel into and out of the
hotel is crucial, and uniforms should be
maintained in an area.
Hotel laundry services include city services,
towels, and ironing machines, with disposable
sheets and no-iron linens potentially replacing
them.
Hotel laundry services include city services,
towels, and ironing machines, with disposable
sheets and no-iron linens potentially replacing
them.
The food and beverage division in hotels involves
receiving, storage, preparation, and service
areas. Architects should have knowledge of
kitchen engineers and their requirements to
balance the demands of the kitchen engineers.
Private dining rooms are typically 7 sq ft per
guest room, with banquet-ballrooms and
employees' dining rooms providing additional
space.
Hotel kitchens store food in various areas like dry
storage, liquor storage, cold holding rooms, and
cold storage boxes. Canned food, vegetables,
dairy products, fish, fowl, and meat are stored
separately, with some items frozen and others in
aging boxes. The kitchen should have a rough
cooking area, separate freezer, refrigerator, and
bakery facilities, and be close to the food service
area.
Design back-of-the-house spaces for guest
comfort, including boiler, mechanical room,
shops, storage, and administrative areas.
The front of the house focuses on guest
satisfaction and hotel profitability, encompassing
unseen spaces like kitchens, dining areas, and
rooms.
Hotel registration desks require visibility, sizing,
advance reservation cards, slip/card file, and
room identification. Architects should be familiar
with front desk requirements.
Hotel registration desks require visibility, sizing,
advance reservation cards, slip/card file, and
room identification. Architects should be familiar
with front desk requirements.
Front desk stores keys, handles mail, and
ensures only registered guests receive them,