HOTEL DEVELOPMENT PROCESS - Lifestyle...
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Transcript of HOTEL DEVELOPMENT PROCESS - Lifestyle...
HOTEL DEVELOPMENT PROCESS
Feasibility Scheme Design Detailed Design Tender Construction Completion Defects Liability
Project Inception
Brief Plan & Budget
Initial Design
Scheme Design
Detailed Design
Production Information Early Packages
Contractor Design Early Tenders
Contractors Design Early Design
Monitor Construction
Early Manufacture
Commission and O&M
Appoint Concept
Team
Appoint Specialist Designers
& Advisors
Submit for Outline
Planning
Submit for Planning Approval
Approval of Planning Conditions
Submit for Building Prequalification Approval
Obtain Occupation Certification
Early Appointment of D&C Contractor
Appoint Commissioning
Specialist
Preparation of Outline Budget & Strategic Plan
Evaluate Project, Prepare Design Brief and Agree with Client and Consultants
Preparation of Conceptual Cost Plan & Master Schedule
Regular Review of Design Production to Establish Progress, Quality, Compliance with Brief, Plan and Budget
Monitor Master Cost Plan and Master Programme Schedule
Regular Monitoring of Construction to Establish Quality and Final Standard of Acceptance
Appoint a GWC
Hotel development process
§ Conceptualization § Feasibility study
§ Space allocation program
§ Operational criteria
§ Construction and engineering criteria
§ Budget § Preliminary schedule
Conceptualization
Let’s build a hotel
Feasibility studies
§ Purpose of feasibility studies ú To obtain financing ú Attract equity partners ú Get franchise or management contract
§ Components of typical reports ú Local area evaluation ú Local lodging market analysis ú Proposed revenue facilities ú Financial analysis
Pro forma income/ cash flow statements
HOSPITALITY DEVELOPMENT
OS&E METHOD STATEMENT OPERATING SUPPLIES AND EQUIPMENT
Space Allocation Program
§ Lists Design Requirements § Varies by hotel type
ú 90% for ltd. service/ budget hotels ú <65% for large convention/ resort hotels
§ Schematic design
Operational criteria
§ Front Desk § Luggage § Receiving and Storage § Solid Waste § Food and Beverage
Construction and engineering criteria
§ Outlines general standards for ú Building materials ú Engineering systems
Budget
§ Early estimates ú Contingency funds ú Inflation ú Reserve against operating shortfall
§ Construction costs are only 60-65% of development costs`
Site planning
§ First step in designing hotel building § Guest arrival
ú first impressions
§ Various entrances ú porte cochere
§ Parking ú Approach ú Driveways ú Sidewalks ú Receiving area ú Emergency access
Guestroom and suite planning
§ Guestroom planning ú Functionality ú aesthetic value ú cost
§ Floor planning ú Elevators ú Exit stairways ú Linen storage ú Vending areas ú Electrical and telephone equipment
§ Basic floor configurations ú double-loaded slab ú Tower ú atrium
§ Guestroom interior layout ú standard guestroom dimensions ú non-typical rooms ú guestroom bathrooms
§ Suite layout ú single-bay ú multiple bay ú presidential ú front-to-back or shotgun model ú side-by-side model
Lobby design
§ Most prominent of hotel’s public spaces § Public facilities clustered around it
§ Lobby design criteria ú Circulation ú front desk area ú Luggage ú Seating ú support functions ú decor
Design of food and beverage outlets
§ Identical chain restaurants or
§ Distinctive, individual food and beverage outlets § Food and Beverage Outlet types
ú coffee shops ú specialty restaurants ú gourmet dining ú Deli ú pastry shop
§ Lounge types ú lobby bar ú cocktail bar ú entertainment room
Function space design
§ Corporate groups (this is in the book and incomplete)
ú small, high-quality spaces for sales/management meetings ú product introductions ú continuing education
§ Association market ú Exhibition space ú Large group meetings ú Seminars ú Workshops
§ Alternative furniture layouts ú Flexibility ú increased capacity
Recreational Facilities and Administrative Offices
§ Recreational facilities ú growing in popularity ú convenient access for non-guests
§ Administrative offices ú front office ú Accounting ú Executive ú sales and catering
Food production area design
§ Integration of mechanical, electrical, and plumbing services with functional layout
§ Distances between working areas kept to minimum; related activities close together; flexibility
§ Receiving and food storage area, kitchens, restaurants, banquet rooms of single floor
§ Amount of kitchen and food and beverage storage required as a function of the number of meals served
Back-of-the-house design
§ Conduct planning and layout activities at the outset § Review, refine, expand as needed regularly during project
§ Special planning consideration to ú Receiving ú Trash ú General storage ú Employee areas ú Laundry and housekeeping ú Maintenance and engineering