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HOTEL-RETAIL MIXED USE
THE INCREASE IN THEIR
DEMAND AND GROWTH
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RETAIL-HOTEL DEVELOPMENT
Shopping center developers nationwide are exploring the
feasibility of adding a hotels to existing retail properties,
while others are already implementing plans that have
been in the pipeline.
Both retailers and hoteliers make huge gains in revenuewhen they come together in the hotel-retail mixed-use
environment.
!hey found that a hotel ad"acent to retail results in a very
substantial boost in revenue for both the hotel and retailcomponents # $%& ' (%&
Shopping continues to be one of the preferred activities for
travelers.
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ADVANTAGES FOR BOTH
) hotel-retail mixed-use destination can provide
powerful competitive advantages to both the retail and
the hotel components.
*ith the continuing dearth of debt financing availablefor new hotel construction, the shopping center
owner-developers should expect to provide the cash
for the hotel development.
)lthough it may go against their strongest intuition,smart shopping center owners should also expect to
own and control the hotel pro"ect from development,
construction through to stabili+ation.
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PROJECT INITIATION -
HOTELS
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DESIGN
esign must be such that
-t suits the investment available
-/asy to maintain
-0ust have sufficient circulation areai.e. vacant space around the building
-t provides proper flow of work.
/x.-0achines placed in kitchen according to the process of
production.
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PROJECT INITIATION
) pro"ect may be initiated in $ ways
) site exists in a particular location and the study is conducted to explore
the feasibility for development as a hotel
t is considered that a particular town1 area offers opportunities and it is
studied in order to confirm the pro"ect.
2/)SB3!4 5/675!
3.)./.- 3ocal )rea /valuation
8 -)nalysis of economic vitality of the city or region.
-escribe the suitability of a pro"ect site for the hotel
3.0.). ' 3ocal 0arket )nalysis
-)ssess the present demand and future growth of several market segment.
-dentify the existing properties and their probable growth
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Space )llocation 6rogram
Space allocation of various facilities in a hotel is a
task that involves lot of study and research.
mpetus is always given on higher revenuegenerating areas like rooms then the support areas.
5ooms ivision
6ublic 2acilities
Support 2acilities and Services
9otel )dministration
SPACE ALLOCATION
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SPACE ALLOCATION
6roposed 2acilities:62;
t proposes a balance of guest rooms and revenue generating
public facilities.
/x- 5oom revenue generation is generally higher than
restaurant so it helps in planning facilities in order to sell acomplete room package.
-?> & of the hotel
6ublic facility
:3obby, dining room, swimming pool etc.; ' @%-$%& Support facilities
:Aitchen stewarding, laundry etc.; - @%-@>&
9otel )dministration - %@-%$ &
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ROOMS DIVISION
!he total s. ft. area for the guest room block varies between =>-
?>& of the total floor area of the hotel .!he net guest room area
included living space, bath room and water closet as follows-
Budget category hotel $%%-$?> s. ft.
Standard hotel $?>-C$> s. ft. 2irst Dlass hotel C$>-C?> s. ft.
3uxury hotel C?>-(>% s. ft.
!o determine the total area of the guest room block includingcorridor, elevators, stairways, storage, generally add >%& of the
net guest room area.
!he minimum finish width of the corridor on guestroom floor is
usually = ft. which may be reduced to > 2t. if guest room doors
are opening inside
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PUBLIC FACILITIES
:5estaurants, Spa, 3obby, *ashrooms, Banuets,
Donference 9alls, 3ounge etc.;
!he amount of space allocated to the various public
facilities will fluctuate.
t varies between @% to $%& of the total floor area of the
entire hotel
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Lobby
t varies between $ to = & of the total floor area of
the hotel
0ain lobby :for the circulation and movement of
guest; is ? to @%s. ft. 1guestroom Seating area %.? to @ s. ft. 1 guestroom
2ront esk C to ( s. ft. 1 guestroom
3eft 3uggage 5oom %.> to @ s. ft. 1 guestroom 6ublic washrooms %.> to @ s. ft. 1 guestroom
for gents and ladies.
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Retail So!
) gift1 sundry shop is included with @ to @.> s.
ft1guestroom. !he si+e of the outlet can range from @%%
to @$%% s ft depending on whether they are desk
operations or regular shop.
:esk 7perations-table space to carry out tasks like
airline ticketing , car rentals, tourist guides etc.;!he
scope is dependent on market reuirement.
f a bigger retail complex is to be added, then
consideration for outside guests also taken, who arenEtstaying at the hotel.
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Di"i"# Roo$ a"% la&"
Faries between ( to =& of the total floor area of
the hotel
Doffee shop- @> to @G s. ft.1 seat
Specialty 5estaurant-@G to $% s. ft.1 seat 2ormal dining- $% to $$ s. ft.1 seat
Docktail lawn- @> to @G s. ft.1 seat
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F'"(tio" )!a(e
Dan range from none to substantial depending on
market reuirement.
*hen meeting space included it varies between @ to $
meeting seat1 guestroom,
2unction space could be of various nature
Ball room- @% to @$ s. ft.1 seat
Donference 1 0eeting room- @% to @$ s. ft.1 seat
Board room- @$ to @= s. ft.1 seat 6ublic washroom- %.( to %.= s. ft.1 seat
6re function area ' $> to (% & of the meeting room area
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Re(*eatio"al Fa(ility
Dan range from none to extensive depending on
market reuirement
Swimming pool- @% -$% s ft.1 guest room.
3ocker1Shower1!oilet )rea- %$ s ft.1 guest room 9ealth Dlub- %$ s ft.1 guest room
%% s. ft. lump sum
Dirculation )rea- t varies from @> to $% & of thetotal public area :excluding meeting room area as
it is already considered under pre function area;
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SH6675! 2)D3!/S I S/5FD/S
!he amount of space allocated here varies between @% to @> & of the total floor
area of the hotel which depends upon the public facilities provided by the hotel.2ood 6reparation
Doffee shop kitchen @% to $>& of the coffee shop area
0ain dining room kitchen :)ny specialty restaurant; C% to (>& of the specialty
restaurant area.
Banuet kitchen :formal dining; $% to C%& of the meeting room area. 5oom Service %@ s ft1 guestroom
2IB Storage area :dry fruits, liuor etc. ; C> to (% & of kitchen space.
5eceiving
5eceiving office-% .C to %.> s ft1guestroom
5eceiving platform- @%% to $>% s ft
9otel /mployee facilities
3ocker1 restrooms- %= to @% s. ft1 guestroom
Dafeteria- %( s ft1 employee
3ounge- %@ s ft1 guestroom
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9ousekeeping
3aundry- %? s ft.1 guest room
3inen storage: not on the guest floor; ' %C s ft.1 guest room
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97!/3 )0JS!5)!7J
Dan range between %@ to %$ & of the total
floor area of the hotel
t includes the /xecutive 7ffices as well as
Sales, )ccounting 6ersonnel and any
other admin support offices.
) total of @% s ft.1 guest room is allocated
for this category.
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FACILITIES PLANNING
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DESIGN PHASE
*hile working on design, it is important to consider- Site Be"e+it- 6otential sites needs to be considered in relation to
the main tourist and service attraction. Fiew influences the plan from
compensatory attraction :garden view, recreational focuses; should
be provided for disadvantaged rooms. !he orientation of sun, shade
and prevailing winds will affect building design. T*a++i( A"aly)i)' )n analysis of traffic flows is necessary to
identify-' Dounter flow of traffic.
' 5estrictions on new entries to the highway and,
' Dondition relating to signage on highway' De")ity a"% Hei#t- !he density and massing of building is dictated by location,
land costs and local regulation.
' Ci*('latio")-!he movement of guests, nonresident visitors, staff and suppliers
in a hotel tend to flow distinct circulatory patterns. *here practical guest, supply
and staff circulation be kept separate.
' G'e)t Roo$ Pla")-
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Slab Pla"- Dan be double loaded slab or a single loaded slab. n a double
loaded slab the rooms are laid out on both the sides of the corridor where
as in single loaded slab the rooms are only on one side of the corridor.
ouble loaded corridors are most efficient as far as space utili+ation is
concerned and work out to be more cost effective and economical.
At*i'$ %e)i#")- !hese are internal corridors overlooking the centralspace which may be open or sub divided by me++anine extensions to
increase utili+ation. /levators extending through the atrium are invariably
transparent. !he guest rooms are arranged in a single loaded corridor.
To&e* St*'(t'*e- !he rooms are spread over around a central core which
enables the guest rooms to be cantilevered, propped or suspended aroundthe sides. !he proportion of space taken up in circulation including
corridors on each floor is high and tower structures are generally used for
high rise buildings where the advantage of view "ustify the higher costs.
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DETAILED HOTEL DESIGN PLANNING
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