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7/24/2019 Ad Literature

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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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