1

University of San Carlos – Technological Center

School of Architecture, Fine Arts and Design

AR 3200
ARCHITECTURE DESIGN – SITE DEVELOPMENT PLANNING AND
LANDSCAPING
Second Semester 2022 – 2023

MIDTERM PROJECT

Generic Project Name: PROPOSED UNIVERSITY HOTEL

Location: University of San Carlos – Technological Center

Gov. Cuenco Ave., Nasipit-Talamban, Cebu City

Design Coordinator:
Bro. Bela Lanyi, SVD

Design Facilitators:
Benjamin John Aliño
Joachim Michael Espina
Danilo V. Ravina
Rowell Ray Shih
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TERMS OF REFERENCE

1.0 Background

The University of San Carlos launched its Diamond Jubilee: the 75th University Charter Anniversary
celebration on July 19, 2022 at the Fr. Michael Richartz Conference Center in Talamban Campus.

USC became a University on July 1, 1948. Celebrations leading up to the 75th Charter Anniversary on July
1, 2023 will continue until its culmination on September 8, 2023.

As USC marks its Diamond Jubilee as a University, it embarks on four meaningful projects acronymed,
R.I.S.E., meaning Research, Infrastructure, Scholarships and Endowments.

Under its infrastructure project, USC intends to construct a University Hotel in its Talamban Campus.

2.0 Need for a University Hotel

Before the onset of the COVID 19 pandemic and even in the midst of it, the administration of USC have
been very active in its pursuit towards academic excellence. Several academicians, education luminaries
and industry stalwarts were participants to numerous seminars, workshops and conferences undertaken
in the halls of the university as well as in the virtual world.

With the downgrading of the COVID Safety Protocols and the upcoming face-to-face and blended learning
platforms, it is expected that the influx of warm bodies will increase and come with it also the increase of
extracurricular activities in the school campuses.

Visiting professors (local and international) and exchange students (local and international) can now
readily converge to the locality.

The need for them to be billeted to a safe and comfortable facility for their stay is of utmost importance.
If this kind of facility will be located within the university campus itself, it would give prestige to the
institution locally and globally.

3.0 Target Market

The following are the identified customers for this facility;

1. Local visiting faculty members
2. International visiting faculty members
3. Local exchange students
4. International exchange students
5. Out-of-Town Educational Tour (Group tour) participants
6. Seminar, Workshop and Conference participants
7. Parents of out-of-town students
8. Members of the SVD community
9. University guests such as PAASCU evaluators, etc.
10. Others
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4.0 The Site

The project shall be located preferably in the academic core district within the approximately 84 hectare
lot in Nasipit-Talamban of USC-TC. The designer is given the prerogative to select which part of the
property is deemed to be appropriate for the facility.

LRC

MR

BUNZEL

SAFAD

Figure 1. Partial view of the academic core district of USC - TC

5.0 SITE DESIGN

The Designer is responsible for site selection and planning, analysis of site, its constraints and
opportunities. Before firming up the site design, the Designer must consider the following:

1. Visibility and Accessibility– Consider road access and surrounding street patterns.
2. Surface Conditions– Analyze terrain, vegetation, existing buildings and roads and environmental
constraints.
3. Sub Surface Condition– Confirm location and underground utilities, height of the water table, bearing
capacity of the soil, existence of environmental hazards, etc.
4. Regulatory restriction– Development controls, height restrictions, parking requirements, etc.
5. Site Character– Describe qualities of the site such as surrounding uses and views.
6. Orientation- for sunlight and air flow
7. Adaptability-Potential for future development/expansion

Note: Refer to Appendix A and B.

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6.0 HOTEL DESIGN GUIDELINES

Design and Planning Considerations

Design decisions on hotel facilities are largely dictated by the following criteria and other conditions such
as market feasibility and investment appraisal.

The criteria are:

1. Attractive appearance:
All over appearance of a Hotel is one of its very important consideration. It should be attractive and
should reflect the architecture of that area and should also have character of the services being provided
in that hotel.
2. 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.
3. Location:
The design of the Hotel will be guided by its geographical location.
4. 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.
5. 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.
6. 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.

HOTEL CODE (Excerpts)

REPUBLIC OF THE PHILIPPINES
Department of Tourism
Manila
RULES AND REGULATIONS TO GOVERN THE ACCREDITATION OF HOTELS, TOURIST INNS, APARTELS,
RESORTS, PENSION HOUSES AND OTHER ACCOMMODATION ESTABLISHMENTS

PURSUANT TO THE PROVISIONS OF EXECUTIVE ORDER NO. 120 IN RELATION TO REPUBLIC ACT NO. 7160
OTHERWISE KNOWN AS THE LOCAL GOVERNMENT CODE OF 1991 ON THE DEVOLUTION OF DOT'S
REGULATORY FUNCTION OVER TOURIST ESTABLISHMENTS, THE ACCREDITATION OF ACCOMMODATION
ESTABLISHMENTS ARE HEREBY PROMULGATED.

DEFINITON OF TERMS
Section 1. Definition. For purposes of these Rules, the following shall mean:

Hotel – 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.
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Front of House - comprises every area that the guest will see; lobbies, dining spaces, rest rooms,
passenger elevators, corridors, hotel rooms, etc. These spaces must be handled and planned with one
thought in mind: the convenience and continued approbation of the guests. A hotel registration desk
must be located so that it is immediately visible as one enters the hotel lobby. The average hotel usually
has the cashier's counter located adjacent to the registration desk. Mail and keys should also be allocated
in the front of house. The administrative area should be accessible to the registration desk for fast
transactions and information. Every hotel, regardless of its size, must have a public lobby.

Back of House - is where the guests or patrons do not usually go, because the back of house is a place
for cooking and storing of foods, maintenance, dishwashing area, loading docks, employee’s entrance
and dining area, locker rooms for staff and many more. The back of the house 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.
There should be a receiving department that should be located directly or adjacent to the loading dock.

CLASSIFICATION OF AND STANDARD REQUIREMENTS FOR HOTELS

Section 2. 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

DE LUXE CLASS HOTEL

Section 3. Requirements for a De Luxe Class Hotel. The following are the minimum requirements for the
establishment, operation and maintenance of a De 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 thirty five (35) square meters, inclusive
of bathrooms.
*Suite
There shall be one suite per thirty 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;
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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.

*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 room 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 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 hotel.

*Porter Service
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.
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*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
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,
2. There shall be ample supply of it;
3. No piece of crockery in use shall be chipped, cracked or grazed. The silverware shall be well-plated and
polished at all times.

F. RECREATIONAL FACILITIES

*Swimming Pool
There shall be a well-designed and properly equipped swimming pool.
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*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.

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.

*Air conditioning
There shall be centralized air-conditioning for the entire building (except in the areas which are at a
minimum of 915 meters feet above sea level.

*Ventilation
There shall be a 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 the 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

*Outdoor Area
The hotel shall have a common outdoor area for guests (e.g., a roof garden or a spacious common terrace.

*Parking /Valet
There shall be an adequate parking space and valet service.

*Function/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 barber shop, DOT-accredited travel agency/tour counter, beauty parlor,sundries shop.

*Security
Adequate security on a 24-hour basis shall be provided in all entrances and exits of the hotel premises.
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*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.

FIRST CLASS HOTEL

Section 4. 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 Location and environs including approaches shall be suitable for a first class hotel of international
standard;
2. The façade, 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 thirty (30) square meters, inclusive of
bathrooms.

*Suite
There shall be one (1) suite per forty (40) guest rooms.

*Bathrooms
1. All rooms shall have bathrooms which shall be equipped with fittings of the highest quality befitting a
first class hotel with a 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
There shall be a radio, television and relayed piped-in music in each guest room.

*Cold Drinking Water

There shall be cold drinking water and glasses in each bedroom.
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*Room Service
There shall be a 24-hour room service (including provisions for snacks and light refreshments.

*Furnishing and Lighting

1. All guest room shall have adequate furniture of very high standard and very good design; floors shall
have wall-to-wall carpeting; or if the flooring is of 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 material;
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 hour of operation, fire exit guidelines and house
rules for guests.

C. FRONT OFFICE/ RECEPTION

There shall be a reception and information counter providing 24-hour service and staffed by trained and
experienced personnel.

*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.

*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 available telex-transceiver and facsimile facilities in the establishment.

D. HOUSEKEEPING SHALL BE HIGH OF STANDARD.

*Linen
There shall be a good supply of linens, blankets, and towels shall be changed daily.
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*Laundry/Dry Cleaning Services

Laundry and dry cleaning 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.

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 well –stocked 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 well-equipped, well-maintained, clean and tiled walls and adequate light and ventilation.
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, chipped or grazed. The silverware shall be kept well-plated
and polished at all times.

F. RECREATIONAL FACILITIES

*Swimming Pool
There will be a well - designed and properly equipped swimming pool.

*Tennis/Golf/Squash/Gym/Facilities
There shall be one recreational area 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 high quality.

*Air conditioning
All private and public rooms shall be air conditioned (except in areas which are at a minimum of 915
meters above sea level.
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*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
There shall be an adequate parking space and valet service.

*Function/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 sundries shop.

*Cold Drinking Water

There shall be cold drinking water and glasses in each bedroom.

*Room Service
Room service shall be provided at selected hours.

STANDARD CLASS
Section 5. 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
1. The Location and environs including approaches shall be suitable for a standard class hotel of
international standard;
2. The façade, architectural features and general construction of the building shall have the distinctive
qualities of a standard 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.
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*Bathrooms
1. All rooms shall have bathrooms which shall be equipped with fittings of the very good quality with a
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
There shall be a radio, television and relayed piped-in music in each guest room.

*Cold Drinking Water

There shall be 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.

*Furnishing and Lighting

1. All guest rooms shall have furniture of very good standard and design; floors shall have good quality
carpets; walls shall well-finished and drapes shall be well-tailored and of good material;
2. Lighting arrangement and fixtures in the rooms and bathrooms shall be well designed ensuring
complete satisfaction functionally.

*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 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.
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*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
Housekeeping shall be of good standard.

*Linen
There shall be adequate supply of linen, blanket, towels, etc. of good quality which 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 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;
2. The kitchen shall have an adequate area with flooring and tiled walls and adequate light ventilation.

*Crockery
1. The crockery shall be of good quality;
2. No piece of crockery shall be chipped, cracked or grazed. 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.
 15

*Air conditioning
At least 75% of the rooms shall be air conditioned (except in areas which are at a minimum of 915 meters
above sea level.

*Ventilation
There shall be efficient and adequate ventilation in all 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

*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 and trained, experienced, efficient and courteous staff shall be employed;
2. The staff shall be in clean uniforms.

I. SPECIAL FACILITIES
Facilities for airport transfer shall be provided.

ECONOMY CLASS HOTEL

Section 6. Requirements for an Economy Class Hotel. The following are the minimum requirements for
the establishment, operation and maintenance of an Economy class hotel.

A. LOCATION
1. The locality and environs including approaches shall be such as are suitable for a good hotel;
2. The architectural features and general construction of the building shall be of good standard.
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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 bathroom.

*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 hot running water at selected areas.

*Telephones
There shall be a call bell in each guest room.

*Cold Drinking Water

There shall be cold drinking water and glasses in each bedroom.

*Room Service
Room Service shall be provided at selected hours.

*Furnishing 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.

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 made available 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 safe deposit boxes.
 17

*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 Services

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 a clean, hygienic and well-equipped and maintained kitchen and pantry;
2. The Kitchen shall have 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 in all hotel in all sections (i.e., building, furniture, fixtures, etc. shall be of good standard.

*Air conditioning
At least 50% of the rooms shall be air conditioned (except in areas which are at a minimum of 915 meters
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
There shall be a spare generator to provide light and power in emergency cases.

*Fire Prevention
The fire prevention facilities shall conform with the requirements of the Fire Code of the Philippines.
 18

G. GENERAL FACILITIES

*Shops
There shall be a sundries counter.

*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.

SPACE ALLOCATION PROGRAM

Space allocation of various facilities in a hotel is a task that involves lots of study and research. Impetus
is always given on higher revenue generating areas like rooms then the support areas.

Space allocation will focus on the following:

1. Rooms Division
2. Public Facilities
3. Support Facilities and Services
4. Hotel Administration

Rooms Division
The number of guestrooms for a hotel shall be at least 20 with modern facilities. The total square meter
area for the guest room block varies between 65-75% of the total floor area of the hotel. The net guest
room area including living space, bath room and water closet are as follows:
1. Economy Class hotel: ` 18 - 25 sq. m.
2. Standard Class hotel: 25 - 30 sq. m.
3. First Class hotel: 30 - 35 sq. m.
4. De Luxe Class hotel: 35 - 42 sq. m.

To determine the total area of the guest room block including corridor, elevators, stairways, storage
generally add 50% of the net guest room area.

The minimum finish width of the corridor on guestroom floor is usually 1.80 meters which may be reduced
to 1.50 meters if guest room doors are opening inside. However, this must be confirmed with the
provisions of the Fire Code of the Philippines.
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Public Facilities
Hotel public facilities include Restaurants, Spa, Lobby, Washrooms, Banquets, Conference Halls, Lounge,
etc.

The amount of space allocated to the various public facilities will fluctuate. It varies between 10% to
20% of the total floor area of the entire hotel.

A) Lobby
It varies between 2% to 6 % of the total floor area of the hotel.

Main lobby (for the circulation and movement of guest): 0.65 to 1.00 m2 /guestroom
Seating area: 0.65 to 1.00 m2/guestroom
Front Desk: 0.30 to 0.40 m2/guestroom
Left Luggage Room: 0.05 to 0.10 m2/guestroom
Public washrooms for male and female: 0.05 to 0.10 m2/guestroom

B) Retail Shop
A gift/ sundry shop is included with 0.10 m2 to 0.15 m2 /guestroom. The size of the outlet can range from
9.50 m2 to 115 m2 depending on whether they are desk operations* or regular shop.

*Desk Operations - table space to carry out tasks like airline ticketing, car rentals, tourist guides, etc. The
scope is dependent on market requirement.

C) Dining Room and lawn.

Varies between 4% to 6% of the total floor area of the hotel

*Coffee shop: 1.50 m2 to 1.80 m2/seat

*Specialty Restaurant: 1.80 m2 to 2.00 m2/seat

*Formal dining: 2.00 m2 to 2.20 m2/seat

*Cocktail lawn: 1.50 m2 to 1.80 m2/seat

D) Function space
Function space can range from none to substantial depending on market requirement.

When meeting space is included, it varies between 1 to 2 meeting seat/guestroom

Function space could be of various nature:

*Ball room: 1.00 m2 to 1.20 m2/seat

*Conference / Meeting room: 1.00 m2 to 1.20 m2/seat
*Board room 1.20 m2 to 1.60 m2/seat
*Pre-function area 25% to 40% of the meeting room area
*Public washroom 0.04 m2 to 0.06 m2/seat
 20

E) Recreational Facility
Hotel recreational facility can range from none to extensive depending on market requirement.

*Swimming pool: 1.00 m2 -2.00 m2/guest room

*Locker/Shower/Toilet Area: 0.02 m2/guest room

*Health Club: 0.02 m2/guest room

*Greenery required: 150 m2 lump sum

*Circulation Area: It varies from 15% to 20 % of the total public area (excluding meeting
room area as it is already considered under pre function area)

Support Facilities and Services

Support facilities and services are required to run the public facilities of the hotel.
Example: 1. Filtration Plant and Pump house as support facility to the swimming pool
2. Kitchen as support facility to restaurant

The amount of space allocated here varies between 10% to 15 % of the total floor area of the hotel
depending upon the public facilities provided by the hotel.

A) Food Preparation

*Coffee shop kitchen: 10% to 25% of the coffee shop area

*Main dining room kitchen (Any specialty restaurant): 30% to 45% of the specialty restaurant area.

*Banquet kitchen (formal dining): 20% to 30% of the meeting room area.

*Room Service: 0.10 m2/guestroom

*F&B Storage area (dry fruits, liquor, etc.): 35% to 40 % of kitchen space

B) Receiving

*Receiving office: 0 .03 m2 to 0.05 m2/guestroom

*Receiving platform: 10 m2 to 25 m2/guestroom

*Cafeteria: 0.40 m2/employee

*Lounge: 0.10 m2/guestroom

C) Housekeeping

*Laundry: 0.70 m2/guest room

*Linen storage ( not on the guest floor): 0.30 m2/guest room

*Guest Laundry (receive and dispatch area): 0.08 m2 to 0.15 m2/guest room

*Uniform Issuing: 0.10 m2/guest room

 21

D) Other storage areas, Maintenance and Miscellaneous

*Hotel general storage: 0.30 m2 to 0.70 m2/guest room

*Meeting room storage: 0.10 m2 to 0.15 m2/ seat

or 10% to 20% of meeting room area

*Miscellaneous storage (Garbage, empty bottles, cans etc.): 0.10 m2 to 0.18 m2/ guest room

*Telephone switch board and equipment: 0.13 m2 to 0.20 m2/guest room

*Computer room (Main server along with battery backup): 0.10 m2 to 0.15 m2/guest room

*Mechanical, Electrical and Air handling rooms and systems: 1.30 m2 to 1.80 m2/guest room

*Maintenance workshop 0.50 m2/guest room

*Security: 0.03 m2 to 0.06 m2/guest room

*Circulation: 10% of the total area for support

facilities and services

Hotel Administration
Hotel administration includes the executive offices as well as Sales, Accounting, Personnel and any other
admin support offices.

This can range between 1% to 2% of the total floor area of the hotel. A total of 1.00 m 2/guestroom is
allocated for this category.

REQUIRED OUTPUT
A presentation showing design calculations, design concepts plans, sketches, and images that could
briefly and clearly show the proposed design for the University Hotel under the following Scope of
Works:
 Architectural
 Structural limited to material and methodology of construction
 Electrical limited to sizes of generator shed and transformer pad
 Electronics limited to TELCO, server room
 Plumbing limited to surge tank, gravity tank, transfer pump, booster pump, rainwater catchment
tank, septic tank, sump pits, sewage treatment plant
 Fire Protection limited to Fire Tank
 Mechanical limited to elevator, air conditioning system
 22

TIMELINE
The following is the schedule of milestones for this project:
January 23 Presentation of Project
Lecture about Building Metrics

January 30 Submittal of Research Output:

Duly accomplished Site Survey and Appraisal Form
Others as required by the mentor

February 13 Submittal of Schematic Design

February 20 Submittal of Preliminary Design

March 6 Final submittal of Project Design

IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII
LANYI ALIÑO ESPINA RAVINA SHIH
 23

APPENDIX - A
AR 3200 PROPOSED UNIVERSITY HOTEL USC – SAFAD 2023
PROJECT GUIDE: SITE SURVEY AND APPRAISAL

A site survey is a detailed study carried out to supplement and verify site information provided by the
client and site appraisals carried out by the planning and design team.

This may begin with a simple walkover survey, and then progress to more detailed surveys focusing on
specific issues.

1. OBJECTIVES OF SITE ANALYSIS.

A. To achieve a successful design, site survey and appraisal is a must & should be done carefully.
B. To make an inventory of site elements.
C. To gather relevant information about the properties of the site, from topography to climate to
wind pattern and vegetation, etc.

2. SITE CONDITION: EXAMPLE

• Under Topography, 5 degree slope is noticed
• Analyzing the conditions, ideal location for
building can be established
• High spot might be right for building & low spot
for water body
• For prevailing hot winds, trees would act as
buffer
• Openings in building could be placed to absorb
cooler winds

3. SITE SURVEY AND APPRAISAL: INVENTORY LIST

A. Subsurface Features
a. Geological history of the area, bedrock type & depth etc.
b. Hydrology: Underground water table, aquifers, springs etc.
c. Soil Genesis: erosion susceptibility, organic content, bearing capacity etc.
B. Natural Surface Features
a. Vegetation: Type, size, location, shade pattern, aesthetics, ecology etc.
b. Slopes: Gradient, landforms, elevations, drainage patterns
c. Ecology: domesticated/wild animal species etc.
d. Climate: precipitation, humidity, wind direction, solar orientation, average / highest /
lowest temperature
C. Cultural Features
a. Archeological sites
b. Heritage, Conservation Areas
c. Listed Buildings and Landmarks (description and condition)
D. Man-made Features
a. Access points
b. Streetscape: architectural style
c. Utilities: sanitary, water supply, storm management, electrical, signals, etc.
d. Land use: Site character, area and scale, usage of site, adjacent use
 24

e. Circulation: linkages in transit roads, vehicular & pedestrian traffic, public utility vehicle
routes.
f. Open spaces
g. Activities: commercial, retail
E. Social Demographics
a. Population profile
b. Population density
c. Educational level
d. Economic & political factors
e. Ethnicity & cultural typology

F. Aesthetic and Sensory Factors:

a. Perception: from a car, by pedestrian, by bike etc.
b. Spatial Pattern: views of the site, views from the site,
c. Existing spaces, potential for new uses
d. Natural Features: significant natural features of the site, water elements, rock
formations, plant materials
G. Hazards
a. Tsunami
b. Flooding, sea level rise and storm surge
c. Earthquake
d. Volcanic eruption
e. Landslides
f. Storms
g. Fire
h. Pollution
i. Drug addiction
j. Crimes against person and property
H. Regulatory Factors
a. Local Zoning Ordinance: restrictions, easements
b. National Building Code
 25

APPENDIX - B
AR 3200 PROPOSED UNIVERSITY HOTEL USC SAFAD 2023
SITE SURVEY AND APPRAISAL FORM
PROJECT :
LOCATION :
OWNER :
PROJECT NO. :

1. SITE TECHNICAL DESCRIPTION

INFORMATION ADJACENT
POINTS BEARING DISTANCE PROPERTY

AREA:

Required Attachments: Location Plan and Lot Plan

2. SUBSURFACE FACTORS
A. GEOLOGICAL
HISTORY

B. TOPSOIL TYPE

C. SUBSOIL TYPE
D. SOIL BEARING
CAPACITY
E. DEPTH OF
WATER TABLE
F. SUSCEPTIBILITY
TO SOIL EROSION

G. OTHERS
3. NATURAL SURFACE FEATURES
A. Vegetation a. Type of Plants
b. Sizes of Plants
c. Location
d. Shade Pattern
B. Topography a. Landform
b. Gradient/Slope
c. Contour Interval
d. Runoff Pattern
 26

C. Ecology a. Presence of
domesticated
animals; qualify
b. Presence of wild
animals; qualify
D. Climate a. Solar Orientation
b. Wind Orientation
c. Rainfall History
d. Temperature
e. Humidity
E. Others

4. CULTURAL FEATURES

A. Presence of Archeological Sites

B. Presence of Heritage and
Conservation Areas
C. Description and condition of Listed
Buildings and Landmarks

D. Others
5. MAN-MADE FEATURES
A. Access a. Ingress
Points b. Egress
B. Streetscape a. Architectural style
C. Utilities a. Sanitary
b. Water supply
c. Storm drainage
d. Power source
e. Electronics
D. Land Use a. Site character
b. Area and scale
c. Usage of site
d. Adjacent use
E. Circulation a. Linkages
b. Vehicular traffic
c. Pedestrian traffic
d. PUV routes
F. Open a. Parks
Spaces b. Playgrounds
c. Others
G. Activities a. Residential
b. Commercial
c. Educational
d. Others
H. Others
 27

6. SOCIAL DEMOGRAPHICS
A. Population profile
B. Population density
C. Educational level profile
D. Economic and political profile
E. Ethnicity and cultural typology
7. AESTHETIC AND SENSORY FACTORS
A. Perception a. From car
b. By walking
c. By bicycle
B. Spatial a. View/s of the
pattern site

b. View/s from the

site
C. Existing a. Potential for new
spaces use
D. Significant a. Landscaping
natural b. Water features
features c. Rock formations
d. Others

8. HAZARDS
A. Tsunami

B. Flooding, sea level rise & storm

surge
C. Earthquake

D. Volcanic eruption

E. Landslides

F. Storms

G. Fire

H. Pollution

I. Drug addiction

J. Crime against person or property

K. Obstructions
 28

9. REGULATORY FACTORS
A. Local Zoning a. Classification
Ordinance b. Restrictions
c. Easements
d. Floor Area Ratio
e. Parking
f. Others
B. National a. Maximum Total
Building Code Gross Floor Area
(TGFA)
b. Allowable
Maximum Building
Footprint (AMBF)
c. Building Height
Limit (BHL)
d. Others

Surveyed and Appraised by

_________________________________

Date: ____________________________