chapter 1 hotel design consideration

Facility Planning of 4

BHM 306 Tuesday, December 10, 2019 Hotel Design

CHAPTER 1–HOTEL DESIGN CONSIDERATION

Introduction: (Importance of Facility Planning in Hotel / Importance of Hotel Design Consideration)

Facility Planning is an emerging field with technology to design an efficient Hotel which will be

able to satisfy the need of Hotel and Guest as well.

It is the knowledge which involves creative thinking with technological back up to make the

layout designing user friendly and management friendly.

Its basic function is to facilitate the flow of work with satisfaction on keeping in mind the need &

want of end user.

Need of a guest differs from one type of guest to another. Such as Business Traveler requires a

room with good bed, quick service, well cupboard area, business amenities etc. wherein a Leisure

Traveler wants above all plus cultural depiction in interior of the hotel. Each guest expects

something different from the hotel as per his/her needs & wants.

This part of management study allows you to understand the objective factor and lets you design

your hotel accordingly.

It not only depends on wants of Entrepreneur but also the creativity and imagination of architect.

It reflects the skills expertise of an architect.

Its basic function is to provide user friendliness and operational efficiency.

It refers to the series of activities whose goal is to bring into existence of Hotel which is based on

viable economic opportunity within established cost and time frame work.

The basic building design, layout and planning of facilities and services has to be planned very

carefully with an eye on profile of target clientele and expected return on investment.

The following points are to be kept in mind while designing a hotel.

1. Attractive Appearance (Architectural features and plans)

2. Efficient Plan (Layout)

3. Good Location (Site)

4. Suitable Material (Analysis of Raw Material at Cheaper rate)

5. Good Workmanship (People)

6. Sound Financing (Budgeting)

7. Competent Management (Efficiency of People)

Let us understand each one in detail.

1. Attractive Appearance(Architectural features and plans):

Since it is a business of showcasing impressive interior, An Attractive Appearance of Hotel

carries lot of importance in designing a hotel.

Appearance of an individual or an organization creates an impression that is first, last and

lasting. Hotels too are known to possess a distinct personality.



We create a mental picture of an individual’s personality based on his physical appearance,

dressing style, grooming standards and body language. Similarly hotels are also known to

communicate in image of their own based on their external appearance.

As you identify easy going, fun loving casual person or a go getting dynamic business

executive, or an academic oriented, well read, serious looking college professor among

group pf 10 or 20 based on our mental perception and image signals. Similarly, we can also

identify business hotel from a resort hotel from an Ecotel depending upon the appearance

projected. Therefore one may note that the external appearance of the hotel helps in

creating the desired image in the mind of prospective guest.

Attractive appearance helps the hotel to stand out amongst the competitors.

It also adds repeat customer value to the property.

In this process of esthetic attainment, hotels try and create different appearance like one

from past, the one which is contemporary & happening or may be one which is futuristic.

The chosen look is dependent upon various factors like the location, type of clientele,

future market possibility, the desired image hotels want to portrait.

However one must be careful not to overdo the appearance.

It implies the classification and esthetic appeal of the property should not be barrier in day

to day activities of the hotel operation.

2. Efficient Plans(Layout):

Planning is the foundation on which tall structure of execution is based.

Efficient plans in this context refers to Layout & Planning of Facilities while designing a

project.

An efficient plan includes optimum utilization of space and resources.

Plan should be such that it supports the flow of activity & people; instead of hampering it.

3. Good Location(Site) :

Location is one of the primary features in hotel design. While deciding the location the

planner must consider the following points :

a. Target Market

b. Budget

c. Accessibility

d. Vicinity

e. Availability of Civic Infrastructure

f. Availability of Raw Materials and Manpower

g. Space Available

h. Legal Consideration of the specific site

i. Life cycle stage of an area

j. Security and Safety Consideration



4. Suitable Material(Analysis of Raw Material at Cheaper rate) :

o As the entire structure or body of the hotel is based on efficient construction work and its

plan, it also depends upon the material used in construction.

o While construction, facility planner takes a very careful consideration of selecting right

kind of material.

o Nowadays buildings are made shock proof, quake proof. For which constructional material

plays very vital role.

o It also affects the wear and tear of the building. The climatic conditions also are considered

while choosing material.

5. Good Workmanship(People) :

Workmanship refers to required skills in the execution of the plan.

Good workmanship is necessary in any hotel design. Failing which the design faults come

to the fore and are undesirably visible.

Therefore a facility planner must concentrate on getting the right kind of people with the

requisite skills. This is in order to execute like constructions, painting, carpentry, wood

works, floor finishing, lighting, plumbing etc.

6. Sound Financing(Budgeting) :

Finance is a bottom line of ant project formation.

Hotel designing has no exception to the above.

Sound Financial Management is required while designing the hotel.

Budget is planned in advance which includes total financial requirement starting from one

set of the project till the time it comes to an operations.

Furthermore provision should also be therefor working capital (funds required to carry out

initial operations till the time money starts flowing in) for at least 3 months.

Project manager must explore his sources of finance procurement and accordingly design

the hotel. Imagine a situation where a hotel project has to be stopped midway because of

inadequate finance and consequential losses. It clearly shows the poor hotel design which

fails to fit into an available budget.

7. Competent Management(Efficiency of People):

It is another important consideration in hotel design which refers to Management by

coordination.

There are different agencies and experts involved in hotel design and planning which

includes architect, civil engineering, interior designing, facility layout planning, financial

expertise, operational management etc.

In Incompetent management will have all the above facilitators moving in different

directions and ultimately reaching nowhere.

Allocation of resources at right time, at right place, for right duration are the key factors in

competent management.



It should be clear in its vision. A clear idea of one objective strategy and technique is

important.

Competent management in the above context includes all managerial functions i.e.

planning, organizing, coordinating, leading, motivating and evaluating.

STATE INSTITUTE OF HOTEL MANAGEMENT INDORE

Facility Planning Page 1 of 14

BHM 306 Monday, January 27, 2020 Facility Planning – Systematic Layout Planning – Handouts

CHAPTER 2–FACILITY PLANNING – SYSTEMATIC LAYOUT PLANNING

Introduction:

What is SLP? – Systematic Layout Planning:

Systematic means Organized, Disciplined, well Arranged.

SLP means Systematic Layout Planning.

This entails sequential procedure to decide a course of action based on facts and analyses to fulfill a

given objective.

It involves

o Conceptualization – to form a concept first of an objective

o Planning – course of action / a method devised for making or doing something

or attaining an end

o Analysis – separation of a whole into its fundamental elements or constituent

parts / Examine, audit, check-up, inspection, review, scan, scrutiny,

survey, view

o Designing – creating blueprint, game plan, project, scheme, strategy

o Implementation – complete, execute, perform

With interrelationship of PEOPLE, MATERIALS, INFORMATION, EQUIPMENTS & METHOD in a

flow with an objective of efficient layout.

o E.g. – Planning for opening up a Restaurant.

SLP is an organized way to conduct layout planning. It consists of Frame work of phases, a pattern

of procedure and a set of convention for identifying rating and visualizing elements and areas

involved in planning a layout.

Layout planning of any facilities creating overall layout & subsequently detailed layout plan for

each part of general layout.

Every layout rests on the 3 fundamentals :

Relationship: The relative degree of closeness desired or required amongst things.

Space: The amount, kind and shape of configuration of the things being laid down.

Adjustment: The arrangements of things into realistic best fit.

These are always the heart of any layout planning project regardless of products, process or size of

project. It is therefore logical and to be expected that the pattern of layout planning procedure is

based directly on this fundamentals.

For any Layout Planning two important considerations are Product (P) and the Quantity (Q). An

analysis of them individually and their ‘MIX’ is necessary for any realistic layout planning.

Process, Activity flow, Equipment, Support Services and Time are also basic input data and in

addition.

Identifying the various activities (or areas) included in the layout is a preliminary planning step.

Systematic Layout Planning is a frame work of four planning phase:

Analysis

Search




Evaluation

Selection

Analysis :

Analysis phase involves procuring data which is required to make a design of a hotel. Data may

include information about Type of Hotel is to be opened, Type of clientele is to be targeted,

location of the project, Expected services and facilities by target market, feasibility of the project

in the reality.

After procuring data, thorough analysis of survey is done and projection of the feasibility is

established. On the basis of data and its analysis, first probable layout is drawn by considering

all possible areas.

Search :

In this phase of layout planning, probable other options of layout is searched by trying locating

facilities in different positions. Various detailed, plan view layouts are designed which suits the

operations.

One important factor is always taken care that layout should be designed in such a way that it

may not create any disturbance or hindrance to the day to day operations.

Evaluation :

This phase involves evaluation of those probable layouts and thoroughly the feasibility of it is

checked. As mentioned earlier, careful consideration is to be taken while evaluating the layouts.

Layout should improve the efficiency of the hotel and also should have considerate provision

for alteration or modification. It also should have provision of expansion.

At the same time it should support energy conservation practices also.

Selection :

Finally the most suitable layout is selected for installation. After this phase of Layout planning,

implementation of layout and nurturing layout is taken care so that the projected goals and

design can be achieved.

The Key to unlock Layout Planning Problem :

As discussed there are two basic elements on which every layout problem rests:

1. Product: What is to be made or produced?

2. Quantity: How much of each item is to be made?

Directly or indirectly, these two elements underline all other features or conditions in layout work.

Therefore facts or estimates about these two elements are essentials.

By Product or Service, we mean the goods produced by the company. Product may be termed as

Variety, Models, Styles or Parts or Material mass.

By Quantity, we mean the amount of goods or services produced, supplied or used. Quantity may

be termed in no. of pieces, grams, kilograms, cubic volume etc.

In terms of unlocking layout problems these two elements represent the handle of any key we must

grasp. It is obvious that if we are planning the layout of a hotel or a department. The layout must

accomplish something. Something means certain products in certain quantity.




After obtaining the product and quantity information, we need to look at the process or flow of

activity. The flow of activity refers to how the product will be handled.

Flow of activity also refers to the process, equipment, its operations, and their sequences. The

equipment and material will depend upon the operation selected. Similarly the movement of work

through the area to be laid out is dependent upon the sequences of operations. Therefore

operations involved in the process and their sequences become the body of the key.

To back up the direct operations and production process, various support services are required

which strengthen the process and increases efficiency.

Thus again careful consideration should be given since it occupies equivalent space or area in hotel

designing.

Other key to unlock the problem is the Time. It may include the duration of activity or duration of

project completion time.

Flow Diagram of Systematic Layout Planning :




(Explain the above all steps with best suitable example. i.e. Opening up a Hotel or Restaurant. Supporting

your answer with appropriate example is must.)

People involved in designing and constructing a hotel are-

Owneri.e. Investor

Objective- to earn profit

Owner sees the hotel as a real estate investment and opportunity

Consultant (Facility Planner)

Expect a hotel to meet the strategic goals for the management as well as revenue earner for

the investor

Architect along with the team of Engineers

Work together for the development and design of the project

Design must be such that:

It suits the investment available

Easy to maintain

Must have sufficient circulation area i.e. vacant space around the building

There are around 20 steps in systematic layout pattern/ SLP of facilities design procedure, which are

as follows:

Procure Data

Analyze Data

Design Production Process

Design Material Flow Pattern

Select/ Design Material Handling Plan

Calculate requirement of equipment

Plan work Areas

Select Material Handling Equipment

Plan group of related operations

Design Activities Relationships

Calculate Space Requirements

Plan Service Activities

Calculate total space requirements

Allocate activities to space

Consider Building Type

Construct Model Layout

Evaluate, adjust & check Layout

Justify

Install Layout

Nurture Layout




It provides proper flow of work. Ex.-Machines placed in kitchen according to the process of

production.

A project may be initiated in 2 ways:

1. A site exists in a particular location and the study is conducted to explore the feasibility for

development as a hotel

2. It is considered that a particular town/ area offers opportunities and it is studied in order to confirm

the project.

For the above 2 points a FEASIBILITY REPORT must be prepared.

It should include the 4 P’s-Physical facilities, Place, Price and Promotion.

The FEASIBILITY REPORT must cover-

1. L.A.E.- Local Area Evaluation

-Analysis of economic vitality of the city or region.

-Describe the suitability of a project site for the hotel.

2. L.M.A. – Local Market Analysis

-Assess the present demand and future growth of several market

segment.

-Identify the existing properties and their probable growth

3. P.F. - Proposed Facilities

-It proposes a balance of guest rooms and revenue generating public

facilities.

Ex- Room revenue generation is generally higher than restaurant so it helps in planning facilities in

order to sell a complete room package.

Some Architectural Important Terminology:

Carpet Area:It is an actual area which is enclosed within the walls. In other terms it is an actual area

where the carpet can be laid down. Thus area is termed as Carpet Area.

It doesn’t include the thickness of inner wall or any offset pillar area.




Built Up Area / Plinth Area: It is an area which includes Carpet Area as well as area occupied by

inner walls and if any balcony attached.

+

(Area occupied by wall)

(Carpet Area)

Super Built Up Area (S.B.U.):It is an area which includes Plinth Area / Built Up Area as well as

proportionate area occupied by common facilities such as Lobby, Lifts, Staircase, Corridor,

Swimming Pool, Garden, Club house etc.

F.S.I. or F.A.R.:F.S.I. stands for Floor Space Index whereas F.A.R. stands for Floor Area Ratio.

It is an Index or Ratio which is derived from the following formula.

Total Covered area on all the floor of all the building on a certain plot

F.S.I. / F.A.R. = -----------------------------------------------------------------------------------------------------

Total Area of the Plot

Slab Plan: Can be double loaded slab or a single loaded slab. In 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. Double loaded corridors are most efficient as far as space utilization is

concerned and work out to be more cost effective and economical.

Atrium designs: These are internal corridors overlooking the central space which may be open or

sub divided by mezzanine extensions to increase utilization. Elevators extending through the atrium

are invariably transparent. The guest rooms are arranged in a single loaded corridor.

Tower Structure: The rooms are spread over around a central core which enables the guest rooms

to be cantilevered, propped or suspended around the sides. The 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 justify the higher costs.

BLUE PRINT:




It is a series of drawings showing the layout of entire and part of a building structure such as

positions of rooms, their sizes, and shapes, position of doors and windows and details which

would take many words to describe.

Lines, Numbers, Symbols and few words which makes a Blue Print.

A good Blue Print should convey all technical details to its readers.

It is an important document especially for construction of any building project.

Importance of Blue Print:

It acts as a basic talking point between the owner and the architect.

It conveys detailed information to the people in trade such as Plumber, Carpenter, and

Electrician etc.

It acts as Checking Tool for Management about the completion of project work.

It also determines the quantity of material required at the same time manpower requirement is

also derived.

It acts as Comparative Tool with which the actual work is compared.

It sometimes initiate the idea of Energy Conservation also.

Types of Blue Prints:

1. Plan View:

It is a very common view and is used very

frequently. It is a view of a building from TOP.

It serves as a basis for various calculations such

as Electric Outlets, Security Alarm System,

and position of Heating, Ventilation and Air

Conditioning.

2. Elevation View:

It helps in deciding how the

exterior wall would be done

up.

It gives a clear picture of a

building how would it look

from outside.

It is very important for

architect who prepares a no. of




elevation view to let the owner take final decision.

3. Detail View:

It gives vital communication link between the architect and builder. It can be Plan or Elevation

View.

Details view of interior walls, placement of furniture, equipment or position of permanent assets

and utility services are drawn in this blue print.

It also helps in future renovation work.

4. Model View or Perspective View:

It is an impressive technique of selling ideas. It is basically a 3 dimensional view of a proposed

building.

This purpose of this blue print is to help owner to visualize and placed themselves in proposed

settings.

5. Section View:




Section view may be Vertical or Horizontal cutaway view of a wall, roof or foundation of a

building.

It indicates the type of material may be used in the construction where insulation is planned to

use.

It sometimes helps in energy conservation practices also.

6. Mechanical View:

It is the most frequently used blue print which gives very clear idea of all mechanical/electrical

systems in the building separately.

It is the blue print which is drawn with all signs and symbols which depicts the instructions for

mechanic or electrician.

7. Plot and Survey View:

It shows the legal boundaries of the property. It is required for building permits.




Procedure for determining Space Consideration:

Space Allocation of the various facilities is an important aspect of the designing and planning a

hotel project.

Following are some ground rules evolved in the industry and widely followed norms for Space

Consideration.

o Guest rooms block area – 65-75 % of the hotel

o Public facility

(Lobby, dining room, swimming pool etc.) – 10-20%

o Support facilities

(Kitchen stewarding, laundry etc.) – 10-15%

o Hotel Administration – 01-02 %

Guest Rooms Block Area:

o The total sq. ft. area for the guest room block varies between 65-75% of the total floor

area of the hotel .The net guest room area included living space, bath room and water closet

as follows-

o Budget category hotel : 200-275 sq. ft.

o Standard hotel : 275-325 sq. ft.

o First Class hotel : 325-375 sq. ft.

o Luxury hotel : 375-450 sq. ft.

o To determine the total area of the guest room block including corridor, elevators, stairways,

storage, generally add 50% of the net guest room area in total guest room area.

o The minimum finish width of the corridor on guestroom floor is usually 6 ft. which may be

reduced to 5 Ft. if guest room doors are opening inside.

Public facility

(Lobby, dining room, swimming pool, Spa, Conference Room, Lounge, Banquet etc.):

o The amount of space allocated to the various public facilities will fluctuate.

o It varies between 10 to 20% of the total floor area of the entire hotel




Lobby - It varies between 2 to 6 % of the total floor area of the hotel

Main lobby (for the circulation and movement of guest) is 7 to 10sq. ft. /guestroom

Seating area- 0.7 to 1 sq. ft. / guestroom

Front Desk- 3 to 4 sq. ft. / guestroom

Left Luggage Room- 0.5 to 1 sq. ft. / guestroom

Public washrooms – 0.5 to 1 sq. ft. / guestroom for gents and ladies.

Retail Shop

A gift/ sundry shop is included with 1 to 1.5 sq. ft. /guestroom. The size of the

outlet can range from 100 to 1200 sq. ft. depending on whether they are desk

operations or regular shop.

(Desk Operations-table space to carry out tasks like airline ticketing, car rentals, and

tourist guides etc.)The scope is dependent on market requirement.

Dining Room and lawn.

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

Coffee shop- 15 to 18 sq. ft./ seat

Specialty Restaurant-18 to 20 sq. ft./ seat

Formal dining- 20 to 22 sq. ft./ seat

Cocktail lawn- 15 to 18 sq. ft./ seat

Function space

– can range from none to substantial depending on market requirement.

-When meeting space included it varies between 1 to 2 meeting seat/

guestroom,

-Function space could be of various nature

Ball room- 10 to 12 sq. ft./ seat

Conference / Meeting room- 10 to 12 sq. ft./ seat

Board room- 12 to 16 sq. ft./ seat

Public washroom- 0.4 to 0.6 sq. ft./ seat

Pre function area – 25 to 40 % of the meeting room area

Recreational Facility:

-Can range from none to extensive depending on market requirement

Swimming pool- 10 -20 sq. ft./ guest room.

Locker/Shower/Toilet Area- 02 sq. ft./ guest room

Health Club- 02 sq. ft./ guest room

Greenery required- 1500 sq. ft. 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 & SERVICES:

These are required to run the public facilities-

Ex. Swimming Pool- Filtration Plant and Pump house is support facility

For Restaurant- Kitchen is support




The amount of space allocated here varies between 10 to 15 % of the total

floor area of the hotel which depends upon the public facilities provided by the hotel.

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 : 01 sq. ft./ guestroom

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

Receiving:

Receiving office-0 .3 to 0.5 sq. ft./guestroom

Receiving platform- 100 to 250 sq. ft.

Hotel Employee facilities:

Locker/ restrooms - 06 to 10 sq. ft./ guestroom

Cafeteria - 04 sq. ft./ employee

Lounge - 01 sq. ft./ guestroom

Housekeeping:

Laundry - 07 sq. ft./ guest room

Linen storage( not on the guest floor) – 03 sq. ft./ guest room

Guest Laundry ( receive and dispatch area) – 0.8 to 1.5 sq. ft./ guest room

Uniform Issuing - 01 sq. ft./ guest room

Other Storage Areas, Maintenance and Miscellaneous:

Hotel general storage- 03 to 07 sq. ft./ guest room

Meeting room storage- 01 to 1.5 sq. ft./ seat OR 10 to 20% of meeting room area

Miscellaneous storage (Garbage, empty bottles, cans etc.)- 01 to 1.8 sq. ft./ guest room

Telephone switch board and equipment- 1.3 to 02 sq. ft./ guest room

Computer room (Main server along with battery backup)- 01 to 1.5 sq. ft./ guest room

Mechanical, Electrical and Air handling rooms and systems- 13 to 18 sq. ft. / guest room.

Maintenance workshop- 05 sq. ft./ guest room

Security- 0.3 to 0.6 sq. ft./ guest room

Circulation- 10% of the total area for support facilities and services

Hotel Administration:

Can range between 01 to 02 % of the total floor area of the hotel

It includes the Executive Offices as well as Sales, Accounting Personnel and any other admin support

offices.

A total of 10 sq. ft. / guest room is allocated for this category.




The above mentioned space may vary from hotel to hotel, since they are just a guidelines. As per

the availability of space with the hotel, there will be variance in the space requirement.

But on the above norms, following thumb rules are also taken into consideration.

1. Cost of construction must not exceed from Rs. 1000 /- per Rs. 1 /- average room rate.

2. The total area of the bedroom and floors should be at least as much as the total area for

public and service space.

3. The total allowances for all facilities should not exceed 6000 sq.ft.

4. Cost of land must not exceed 10 % of the total cost.

Approximate Cost of Construction Estimation:

Approx. Cost of Construction = Total Sq. ft. area of the plot x Cost of Construction per sq. ft. as

per market rate

Approx. Cost of Construction

Cost of Construction per room = -------------------------------------------------------------------------

Total no. of rooms

Approximate Water Requirement Estimation:

In a 5 star hotel approximately

125 lit. of water is used for 1 person per day if showers are used.

200 lit. of water is used for 1 person per day if bath tubs are used.

In Standalone restaurants, approximately 25 lit. of water is used per cover which includes

Water used for Food Production

Water used for Dish Washing

Water used by Guest.

Approximate Gas Requirement Estimation:

On and average the Gas requirement for 5 star hotel or for a Fine Dining restaurant, may

come down to 1 – 2 % of the total sale, wherein Standalone Restaurant, it may come down

to 3 – 4 % of the total Sale.

Approximate Electricity Requirement Estimation:

To find out electricity requirement, the following steps are followed to measure.

Listing down all the electrical equipment and gadgets.

Calculate electricity requirement for each equipment.

Calculate the total electricity requirement if all the equipment are being operated

simultaneously.

Generally it is assumed that 70 % of the equipment are required to be used at any

given point of time.

Gadgets with their electrical consumption:




Gadgets

Wattage

required (in

Watt)

Electrical Usage 1

hour/day

(unit)

Time for

consumption of 1

unit

Bulb 40 0.75 40 hours

Night Lamps 15 0.45 66 hours 40 mins.

Ceiling Fans 50 1.50 20 hours

Electric Iron 450 – 700 13.5 – 21 23 – 26 hours

1 tone A.C. 1400 42 43 mins

Air Cooler 300 5.1 5 hours

Toaster 800 204 1 hour 15 mins.

Hot Plate 1000 30 1 hour

Vacuum Cleaner 750 22.5 13 hours 20 mins.

T.V. 62 – 120 1.8 – 3.6 16 hours 25 mins.

Computer 100 – 150 3 – 4.5 10 – 15 hours

Water Pumps 575 11.20 2 hours 40 mins.

Star Classification of Hotel Page 1 of 2

BHM 306 Facility Planning – Handouts

CHAPTER 3–STAR CLASSIFICATION OF HOTEL

Introduction:

In India, the hotels are classified under various basis such as on the basis of

Their Size (no. of rooms)

Location

Clientele

Ownership

Star Classification

Service and Facilities offered.

Very importantly the hotels are classified mostly on their star rating in India.

This Star Rating is given by a body named HRACC – Hotel & Restaurant Approval Classification

Committee. This committee was formed by Government of India, Ministry of Tourism to regulate

the hotel and restaurant trading in India.

This body helps the government to standardize the Hotel and Restaurant business in India.

HRACC body consists of the following members who go to various hotels and restaurants who

have applied for classification and checks and verifies the documents and classify the hotel.

1. A.D.G. of Tourism, Govt. of India / Chairperson of HRACC / a representative nominated

2. Representative from FHRAI – Federation of Hotel & Restaurant Association of India

3. Representative from HAI – Hotel Association of India

4. Representative from IATO – Indian Association of Tour Operator

5. Representative from TAAI – Travel Agent Association of India

6. Principal of IHM or his representative

7. Regional Director of India Tourism Office

8. Member Secretary, HRACC

9. Representative from IHHA – Indian Heritage Hotel Association, in case of Heritage Hotel

Classification.

To get classified, hotel needs to submit an application consists of asking various information. It also

has to pay fee with application.

5 star - Rs. 15,000/-

4 star - Rs. 12,000/-

3 star - Rs. 8,000/-

2 star - Rs. 6,000/-

1 star - Rs. 5,000/-

Heritage Category - Rs. 12,000/-

The hotel need to produce the following Licenses or NOCs’ which are current and valid in original

1. Trade License to operate a hotel

2. NOC from Fire Department

3. Clearance Certificate from Municipal Health Officer/Sanitary Inspector (Health NOC)

4. NOC from Police Department

5. Consent to operate from the State Pollution Control Board

6. Bar License wherever applicable

Star Classification of Hotel Page 2 of 2

BHM 306 Facility Planning – Handouts

7. NOC from Ministry of Environment and Forest (wherever applicable)

8. NOC from Airport Authority of India for hotels located near Airport

9. CRZ – Coastal Regulation Zone Clearance if applicable

10. Land Use Permission

11. Building plan duly sanctioned or approved by the competent authority

12. Sewage Treatment Plan

(Kindly refer the attached Checklist of HRACC and go through in detail)

For Question like Criteria for Classification of the star hotel, following points may be highlighted.

1. Details of Minimum no. of rooms

2. Room Sizes

3. F & B Facility – min. requirement of restaurants and coffee shops and room service

4. Bath room Sizes

5. Common Facility – Swimming Pool, Travel Desk, Business Centre, Utility Shop, In House Laundry

6. Security Service – Luggage Scanner, Mock Drill, Manual etc.

7. Staff Facility – Cafeteria, Locker Room, Bunk beds etc.

8. Garbage Disposal norms – Wet and Dry

9. Handling of Fire Equipment – Signage, Fire Exit Plan at the aback of the guest room door

10. Police Verification for Employee

11. First Aid Training Requirement

12. Colour Coding for Chopping board, knives etc.

13. Different abled guest facilities in details – at room, at common area, at lobby etc.

14. Sewage Treatment Plant, Rain Water Harvesting – Energy Conservation Practices.

(To get the details for above one need to refer the check list of HRACC – Guidelines)


BHM 306 Facility Planning – Kitchen - Handouts

CHAPTER 4–KITCHEN

Developing Specification for Various Kitchen Equipment:

Equipment are broadly classified in to 4 category in commercial kitchen.

1. Heating Equipment

Gas Operated

Electricity Operated

2. Cooling Equipment

E.g. Refrigerator

Walk-Ins

Ice Cube Machines

3. Mechanical Equipment

E.g. Dough making machine/Dough Kneader

Meat Mincer

Potato peeler

Wet Grinder

Mixer

4. General Equipment

E.g. Work tables

Containers

Trolley

Cutleries

Crockeries

Factors which are considered while giving specifications for equipment:-

Availability of Space

Pre-production area

Sequence of Production

Quantity of Production

Specification for Electricity operated Heating Equipment:-

1. Overall Dimension: i.e. L x W x H (Length x Width x Height). Overall dimensions are always

checked since it occupies the floor space in kitchen.

Standard working height - 33 inches

Lower Height for some equipment - 30 inches

Length and Width may vary according to the equipment design.

2. Frame Work: This is the structure on which the equipment is laid. It works to hold the pressure of

entire body.

Generally there are of 3 types:

Angled Bar Framework - 2’’ x 2’’ x 01 mm thickness

Square pipe Framework - 2’’ x 2’’

Round bar Framework - 1’’/2’’/3’’ diameter

Important terms:



Legs and Feet’s:- It is an entire structure consists of Legs of Table or equipment and feet’s which

allows the equipment to raise on a platform so that it can rigidly hold the structure and provides

strong support. Usually with the help of Legs and Feet’s equipment is raised 6’’ from the ground

level as it helps in cleaning process.

Casters and Rollers: - Basically it is used in mobile equipment. This structure allows any equipment

to move from one place to other. Even it has levers and breaks which will allow it to be steady at

one place.

Soldering:It is a process in which two or more metals are joined together by melting and flowing a

filler metal into the joints, the filler metal having a lower melting point than the adjoining metal.

3. Body Material: It is an essential specification to complete an equipment. Basically equipment are

made from Steel.

Steel is an alloy of Iron and Carbon.

Steel is of two types: - Mild Steel and Stainless Steel.

Mild Steel is not preferred for Kitchen Equipment because of its quick oxidation and contamination

ability. Thus maintaining hygienic level becomes difficult.

Stainless Steel is an alloy of Iron, Carbon, Nickel, and Chromium

Thus Stainless Steel is most preferred material for kitchen equipment. But it is expensive in

comparison to Mild Steel. But some people may make equipment by combining M.S. and S.S.

They make frame work of Mild Steel and top working table or top part of Stainless Steel.

Important terms:

F.G.S.: Food Grade Steel: Some manufacturer make Steel with different combination of its metal

component. Steel in which content of Nickel and Chromium is adjusted accordingly so that Steel

becomes perfect material for equipment used in Food industry so that use of such steel will not

harm and food processing or will not lead to any cross contamination. Such Steel is termed as Food

Grade Steel. Such Steels are given no’s in 300 series. The best Food Grade Steel is 304 quality which

is rightly suitable for Food industry equipment. 304 FGS is expensive but recommended for the

surface which comes in direct contact of the food. It never rusts.

SWG: Standard Wire Gauge:It is a unit to express the thickness of the metal sheet. Usually in

catering industry preferred SWGs’ are 12, 14,16,18,20. As the no. increases the thickness decreases.

18 and 20 SWG is the most preferred and commonly used in catering industry.

Heavy Duty Casting: It is manufactured using high quality raw material which makes them highly

durable and resistant to corrosion.

4. Power: Energy produced by mechanical, electrical or other means. Power is always represented in

KW.

a. Griller, Salamander, Roaster - 1 to 3 KW



b. Hot Plate, Deep Fat Fryer - 3 to 6 KW

c. Oven - 6 KW per Deck

d. Water Boiler, Rice Boiler - 3 to 6 KW

e. Chapati Puffer - 1 to 3 KW

5. Voltage:It is an electromotive force expressed in Volts V.

a. Single Phase - 230V

b. Three Phase - 440V

6. Make of Heating Equipment: Some standards companies are always preferred by catering unit for

purchase of Heating equipment based their use of branded heating coils. E.g. Escort Pvt. Ltd.

7. Switch Gear: It is a kind of Gear which disconnects the power supply in case of heavy load. It is

found in form of MCB – Miniature Circuit Breaker, Fuses etc. which isolates the equipment from

heavy load or electrical supply.

8. Temperature Controller: Electrical equipment nowadays have temp. Controller which allows the

operator to control desired temperature as per recipe.

Specification for Gas operated Heating Equipment:-







entire body.





Important terms:







one place.






made from Steel.









Important terms:











Heavy Duty Casting:It is manufactured using high quality raw material which makes them highly

durable and resistance to corrosion.

4. No. of Burners:One need to check whether, the range is equipped with 1, 2, 3, 4 burner and as per

requirement it should be purchased.

5. Gas pressure: There are two types of Gas burner available on gas pressure.

a. Low pressure = 0.5 psi

b. High pressure = 4 to 6 psi (psi=pound per square inches)

High Pressure Sunbeam Burner: It operates at low stress and has a patented tangential

mixing tube which assures even and effective flame. It comes with an entire setup with a

control valve ready for immediate utilize. Mainly used for canteen kitchen.

6. Type of burners: There are of mainly 4 types.

a. Ring burner = used in normal cooking range

b. Torch burner = It provides vertical range and is used in Chinese cooking ranges.

c. Tubular burner = These are long tubes with holes on circumference of the tube.

These are used for larger surface area and are used in hot plate,

oven, griller, salamander etc.



d. V shape burner = It covers larger surface areas and even expensive than tubular burner.

Used in oven, griller, salamander etc.

7. Pilot lamp: It is a small tube next to the burner through which the gas is allowed to pass.

It is a must for close type of equipment, E.g. oven. The advantage is that it prevents the usage of

match box or lighter.

Pilot Burner:It is a small auxiliary gas burner that provides a flame to ignite a large gas burner.

8. Manufacturer: Some of the famous companies who manufactured the Gas operated kitchen

equipment are United Works Mumbai, Standard Gas Burner.

9. Make of various accessories for gas connection: United Works Mumbai

10. In case of Oven- Additional specification of Max Temp., which is 300 to 425 degree Fahrenheit

Specification for Cooling Equipment:-

Cooling equipment used in hotels are always electricity operated.







entire body.





Important terms:







one place.




made from Steel. Generally Cooling equipment outside body is made up of M.S. which is painted.











Important terms:













4. Capacity: Always the capacity of refrigerator is measured in Liters

a. Minibar - 35 Lts

b. Domestic Refrigerator - 135/165/210 Lts.

c. Industrial Refrigerator - 500/1000 Lts

5. No. of Doors:As per the requirement, refrigerator is chosen with no. of doors such as single,

double, triple or quad door. For industrial purpose, less the no. of door – more the energy

conservation.

6. Design: As per the requirement, refrigerator is chosen having vertical design or horizontal design.

Vertical is used for cabinets for storing more items at one of the point in assembly line. Wherein

Horizontal is used generally under counter for Garde Manger or pantry.

7. Temperature range: Refrigerator is chosen as per its temperature control range also.

a. +5 to +7 degree C= vegetables and veg. products

b. -15 to -18 degree C= Non veg. food and food products (Deep freezer)

c. -18 to -20 degree C=Ice cream, kulfi etc.



8. Compressor manufacture: Compressor plays a vital role in cooling equipment. Thus some famous

companies are mentioned below which provide standard quality of compressors.

Companies are- Kirloskar (Pune) and Shree Ram (Delhi)

9. Temperature Indicator:All the cooling equipment should have Temperature indicator so that one

can easily control the temperature.

10. Type of Insulation:It consists of 02 cabinet inner and outer and the space between them is filled

with insulator to avoid heat loss.

E.g. Insulators-Thermocol, glass wool, Puff PVC powder- melted down and filled between 02

layers. It solidifies on cooling and more expensive.

11. Method of defrosting: One needs to choose its defrosting methods. It may be manual/ automatic /

frost free.

12. No. of shelves: Equipment may have 4/5/6 shelves depends on height and space between each

shelf.

13. Switchgear: It is a kind of Gear which disconnects the power supply in case of heavy load. It is

found in form of MCB – Miniature Circuit Breaker, Fuses etc. which isolates the equipment from

heavy load or electrical supply.

Specification for Mechanical Equipment:-







entire body.





Important terms:







one place.






made from Steel. Generally Cooling equipment outside body is made up of M.S. which is painted.









Important terms:













4. Capacity: Always the capacity is measured in Liters

A. Wet grinder - 3/5/7 Lts

B. Dough Kneader - 5/7/10/15 Lts.

C. Potato Peeler - 5/10 Kg

D. Dishwasher - 500/1000 no. of plates per hour.

5. Speed: Speed of a machine is controlled in various steps. It may be 1/2/3 step speed machine.

A. Wet grinder - 01 Speed

B. Mixer - slow, medium, high

C. Dough kneader - 03

D. Potato Peeler - 01



6. Speed in rpm(revolution per minute): Generally speed is counted in 500/1000 rpm

7. No. of attachments required:

E.g. Food processor- cutting, chopping, shredding with different blades

Dough kneader- whisk, paddle, hook, egg beater as attachments

Wet grinder- with coconut scraping attachment

8. Method of motion transmission: It may be belt driven or gear driven.

E.g. Flour mill, Belt drive i.e. mechanical movement of belt to grind grain

Other is gear drive i.e. movement of energy mechanically

Belt tightening and loosening and changing diameters of wheel will change the speed

Belt driven are less expensive than gear one.

9. Make of motor: One may choose standard companies as listed below.

Companies- Crompton Grieves, Siemens, GE (General Electric)

10. Make of electric accessories: Accessories include switch, thermostat, starter, contractor etc.

Company - L &T, Siemens.

11. Motor capacity: Motor capacity is always measured in Unit ofHp (Horse power )

Generally for kitchen equipment required Horse power is ½ to 03 hp

12. Voltage:It is an electromotive force expressed in Volts V.

a. Single Phase - 230V

b. Three Phase - 440V

Specification for General Equipment:-

Usually for general equipment, the specifications are defined as per

A. Overall Dimension

B. Frame Work

C. Body Material

D. No. of Shelves etc.

Equipment requirement for Commercial Kitchen:

1. Heating Equipment

a. 2 Burner Bulk Cooking range

b. 3 Burner Chinese Range

c. Bain Marie Service Counter with Tray Slide

d. Griddle Plate Electrical

e. Braising Pan

f. Idly Steamer

g. Chapati Plate with Puffer

h. Tilting Pan

i. Steam Jacketed Vessels

j. DosaTava



k. Deep Fat Fryer

l. Brat Pan

m. Convention Oven

n. Microwave Oven

o. Rotary Oven

p. Salamander, Griller or Taoster

Kitchen Equipment Specification:

Heating Equipment:

1. 2 Burner Bulk Cooking Range:

Specifications:

• Top - 16 SWG SS 304

• Body – 19 SWG SS 304

• High Pressure Burner

• Heavy Duty Vessel Casting – 16” x 16

• High Pressure Sun Beam Burners

• Heavy Duty Casting

2. 3 Burner Chinese Range:

Specifications:

Top - 16 SWG SS 304

Under Shelf – 18 SWG SS 304

Body & Under Tray – 19 SWG SS 304

High Pressure Burner with Pilot Lamp

Heavy Duty Vessel Casting – 14” x 14”

Dome Casting can be provided on Request

18 SWG SS 304 Body

High Pressure

Heavy Duty Casting

Pilot Burners

Vents on the Sides

10”/12”/16”/18” Splash Guard with Gutter & Drainage

3. Bain Marie Service Counter with Tray Slide (Pipe):

Specifications:

• Top - 16 SWG SS 304

• Tank & Under Shelf – 18 SWG SS 304

• 3 Side Cover – 19 SWG SS 304

• Tray Slide – 32 mm SS Round Pipe

• Imported Gastronomy Pans with Lids

• Custom Design for G.N Containers

• ISI Mark Immersion Heaters with ISI Mark Spares

• Highly effective

• Durable performance



• Smooth operations

• Innovative designs

4. Griddle Plate (Electric):

Specification:

• Body – 18 SWG SS 304

• Top – 1” x 1” 14 SWG SS wire mesh

• 3 KW ISI Mark Heaters

• 3 Phase Supply with Siemens Contactor

• On/Off Switch with Thermostatic temperature

Control

• Indicator Lamps

• Fire Bricks Provided on all sides

• Legs – 16 SWG SS 38 mm Square Pipes with

adjustable nylon bush

• SS Wire Mesh Top

• Uniform Heating

• Compact Design

• ISI Mark Heaters & Spare parts – 3 Phase

• Thermostatic Temperature Control

5. Tilting Braising Pan / Skillets:

Specification:

25 Kg / 50 Kg / 100 Kg capacity

6. Idly Steamer:

Specification:

120 / 240 / 480 Idlis / batch

Tank 16 SWG SS 304

Top Lid & Body 18 SWG SS 304

Bevel Gear Mechanism for Tilting Pan

Industrial Sun Beam Burners

14 SWG SS 304 Legs

Insulation Optional

For Bulk Cooking Purpose

Multi Use in the Kitchen

Complete food grade Stainless Steel

Worm Gear Assembly for Easy Tilting

Steam Operated Idli Box for Bulk Cooking Purpose

18 SWG SS 304 Double Body

18 SWG SS 304 Idli trays

Steam Control System

Doors Loaded with Heavy Gasket to Arrest Leaks

& Maintain Temperature

Ball Valve Control of Steam



7. Chapati Plate with Puffer:

Specification:

Legs – 16 SWG SS 38 mm Round Pipes

with adjustable nylon bush

8. Steam Jacketed Vessels:

Specification:

316 S.S. body with solid one piece construction

Insulated with Fiber Bat insulation

Floor mounted

20/40/60/80 gallon capacity

Temp. between 150 to 270* F

115 Volt electricity supply

9. DosaTava:

Specification:

Front Panel Glass wool insulation

10. Deep Fat Fryer:

Specification:

Body – 18 SWG SS 304

Top – 18mm MS Plate

Non corrosive aluminum beaded panel

25’’ x 21’’ x 34’’

Oil capacity : 8/16 lit each chamber

Frying Baskets : ½ no.s

Electrical Supply: Single phase 3/6 KW



Holes for Puffer

Industrial ‘V’ Burners with Pilot Lamp



3 Side Splash Guard to avoid spillage

Industrial ‘V’ Burners with Pilot Lamp

Oil collection Tray

Legs – 16 SWG SS 38 mm Round Pipes with

adjustable nylon bush

MS Plate 12mm/18mm/25mm Thick

Four Side drain tray

Full Length ‘V’ Burners



11. Convention Oven:

Specification:

Body – All S.S. or M.S. with S.S. Combination

Air Vent with front control knob

1450mm x 1150mm x 350mm – Outer structure

1000mm x 910mm x 210mm – Inner Structure

Flexible heat control

Two backup thermostate

Provided with baking time 0 – 30 minutes

Uniform heat zones

Special 3 wire inputs

Full view toughed glass door spring loaded

Large capacity baking space

12. Salamander, Griller or Toaster:

Specification:

Body – M.S. side panels and insulated with quality

mineral glass wool. Or 18/8 S.S.

30’’ x 14’’ x 14’’

Electrical Supply – Single/Triple phase 2/3/6 KW

Grill Shelf – 20’’ x 12’’

Even and controlled with distributed heat and

thermostat

Complete 18 SWG SS 304 Body & Inner Tank

3 No’s Heaters on Top – 0.7 Kw each

Glass wool Insulated Body

Spring Loaded Door

Toughened Glass Display

SS Wire Mesh Tray with Teflon Handles

Perforated Bottom Tray for Protection

Rotary On/Off Switch

Thermostatic Temperature Control

Indicator Lamps

Complete SS 18/8 Body

Heavy Duty Double Body

Complete Glasswool Insulation

ISI Mark Heating Elements & Spares

SS Wire Mesh Tray

2. Mechanical Equipment:



a. Potato Peeler

b. Meat Mincer

c. Mixer –Grinder

a. Potato Peeler:

Specification:

Capacity Kgs 5/10/15/20

Motor HP 0.5/1/1.5/2

Voltage 220/440

Frequency Hz 50

Net. Wt Kg 40/45/55/65

Peeling time (sec.) 50/60/80/90

Dimensions LBH (mm) 475x350x800/525x375x900/550x400x900/600x475x975

b. Meat Mincer:

Specification:

Working parts are of S.S.

Dimension : 860mm x 550mm x 960mm

Power required: 3 KW

Efficiency: 600 kg/hour

c. Mixer/Grinder:

Specification:

Tilting type grinder with S.S. body

Motor – Power 1.5 hp

Capacity – 15 lit

Dimension: 750mm x 600mm x 1200mm

3. Cooling Equipment:

a. Refrigerator – Vertical or Combination Unit

b. Work top refrigerator

a. Vertical or Combination Refrigerator Unit:



Specification:

20 SWG Galvanized iron

Front and doors are of 20 SWG S.S.

21/2

’’ thick in suit polyurethane foam

Single Phase 220 Volts

Temp. range - +4*C to -15*C

Capacity – 500 lit

Dimension 27’’ x 33’’ x 82’’

b. Work Top refrigerator unit:

Specification:

Made up of 18 SWG S.S.

Inner Tank made of 20 SWG G.I.

Front and doors are of 20 SWG S.S.

21/2

’’ thick in suit polyurethane foam

Single Phase 220 Volts

Capacity – 500 lit

Dimension 88’’ x 29’’ x 34’’

4. General Equipment:

a. Cafeteria Service Counter

b. S.S. Working Table

c. Dishwashing Machine

a. Cafeteria Service Counter:

Specification:

Top - 16 SWG SS 304

Tank & Under Shelf – 18 SWG SS 304

3 Side Cover – 19 SWG SS 304

Tray Slide – 32 mm SS Round Pipe

Imported Gastronome Pans with Lids

Custom Design for G.N Containers

ISI Mark Immersion Heaters with ISI Mark Spares

Highly effective

Durable performance

Smooth operations

Innovative designs

b. S.S. Working Table:



Specification:

Top & Sink Bowl - SS 16 SWG SS 304

Under Shelf – 18 SWG SS 304

Sunk In Top

16 SWG SS 38 mm Round Pipe with Adjustable

Nylon Bush

All Joints duly Argon welded, Ground & Buffed for

Uniform Matt Finish

1 ½“ Sink Coupling with flexible PVC drain pipe

Sink size can be Custom Made as per requirement

16 SWG SS 304 Top & Sink Bowl

18 SWG SS 304 Under Shelf

Two Side Splash Back

Bowl Duly Argon Welded To Top

1.5” Round / Square Pipe Uprights

1” Round / Square Pipe Cross Bracing

1.25” or 1.5” Sink Drain Outlet

c. Dish Washing Machine:

Specification:

Specifications

1 Speed (rack/Hour) (Plate/Hour) 100/1800;80/1440; 88/1584; 110/1980; 123 /2214

2 Speed (rack/Hour) (Plate/Hour) - 120/2160;130/2430; 165/2970;155/3330

Pre Wash

o Tank( litres) 20/50

o Pump (KW) 0.3/1.1

1st Wash

o Tank( litres) 100

o Pump (KW) 2.2

o Heating(KW) 9

EcoRinse

o Tank( litres) 7

o Pump (KW) 0.15

o Rinse Water(litres/hour) 285/330/285/320/350

o Booster (Kw) 12.5/14/12.5/16/18

o Drive (KW) 0.15

Dryer (optional)

o Dryer Fan(KW) 0.75

o Dryer (KW) 9

Kitchen Layout and Designing Page 1 of 8 BHM 306 Facility Planning– Handouts

CHAPTER 5–KITCHEN LAYOUT AND DESIGNING

TOPIC 1: PRINCIPLES OF KITCHEN LAYOUT & DESIGN:

There are four major concepts of the layout for a kitchen plan

1. Material

2. Machine

3. Movement

4. Manpower

1. Material:

The product should be designed for ease of production.

Raw material used should require minimum no. of processing steps.

The layout should protect the material from determinant factors such as moisture, dust, vibrations

and temp., changes.

Provide flexible layout to handle changes in the products.

Material storage areas should facilitate inventory control.

Provide facility to store waste and scarp material.

2. Machine:

The equipment provided in the layout should be united to provide required process.

Maximum use of the equipment should be planned.

Layout should provide space for each equipment’s operations.

Layout should provide movements of the mobile equipment.

Sufficient excess space for equipment maintenance should be provided.

Proper ventilation &exhaust system of the equipment should be provided.

3. Manpower:

Layout should safe guard the workers by eliminating hazards & accidents.

Adequate light should be provided for manpower to work.

Proper exhaust system for fresh air to be provided.

Layout should be free of any distraction.

Design of workplace should correspondence to the height of the workers.

4. Movement:

Layout should provide space for easy movement of material & manpower.

Should provide smooth floor for work space.

Layout should prevent back tracking.

Delays in the movements of material should be minimized.

The term ‘Layout’ means Positioning of work centers & their arrangements with respect to the

equipment& necessary services like drainage, fuel supply etc. in the kitchen. Planning layout requires

expertise & knowledge in the above mentioned areas. Besides these, the followings also stand a good

support in the process of planning.


Management or Administration of kitchen:

A person must possess the ability to view a kitchen in terms of its functional efficiency, as far as

meeting the objective of the catering establishment is concerned.

Operation:

The experts in this field must be able to present the essential data accurately, completely, and in an

easy understandable form. The direction of the food preparation & service activities within the

layout are solely planner’s responsibility.

Architecture:

An architect is vital to kitchen planning regarding construction features, timings of contracts, and

desirable building materials, in terms of providing facility with structures &equipment that conform

to prevailing standards laid down by the safety of the users.

The kitchen designing and layout is based on the following principles.

1. Space Limitations:

Kitchen designing is mainly based on the space available. Limitation of the architecture and

engineering of the kitchen area will almost be an important consideration.

2. Safety:

The health and safety of the kitchen employee should always be taken into account when designing

the kitchen. Commercial kitchen should be well lit and give staff enough room to move freely

while transferring sharp objects and hot food.

3. Ergonomics:

It is a technique which organizes the kitchen equipment in such a way which increases the efficiency

of employee. So that the kitchen staff do not have to move back and forth as they prepare food

and clean. The theory behind ergonomics is that the fewer steps and moves, employee need to

complete the task. Better ergonomics can reduce the employee injuries and discomfort.

4. Energy Efficiency:

This design focuses primarily on the efficiency of the energy equipment setup. Refrigeration and

cooking equipment are to be placed far apart to increase the efficiency.

5. Sensory Appeal:

Every restaurant should smell good and delicious but beyond that kitchen doesn’t have the appeal

to the senses unless it is a show kitchen that is open to guest’s view. In open kitchen visual appeal

and sound are crucial elements.

6. Flexibility:

If the restaurant undergoes the makeover or management shift or the kitchen arrangements turn

out to be undesirable, then management needs to rearrange the kitchen. This leads to the

requirement of the flexibility of the kitchen layout so that one can easily make modification.


TOPIC 2: AREAS OF THE VARIOUS KITCHEN WITH RECOMMENDED DIMENSION:

While defining various areas of the kitchen with their recommended dimension, few considerations are

taken into account. Such as…

1. Approximate 50 % of the Restaurant area is to be allowed for constructing kitchen.

2. As per architects’ journal 1960, 6 sq. ft. of the floor area is to be allowed per person (guest) / per

cover turn over for kitchen.

3. Approximate indication of kitchen area requirement as per mentioned below.

No. of cover turn over Kitchen area per person in sq.

ft.

100 5-9

100-250 4-6

250-500 4-5

500-1000 3-4

Over 1000 2.5-3

TOPIC 3: FACTORS THAT AFFECT KITCHEN DESIGN:

There are various factors which affect the kitchen designing which are mentioned below.

a. Type of Business:

Type of business defines type of establishment or type of hotel. Based on its type, various F & B outlets

are designed. E.g. if a hotel is a Boutique Hotel which is purely based on particular theme and having

catered to elite group of people, the F & B outlets which are designed for them are also unique in their

own style. Depending upon the establishment, the outlet designing is done. The outlet is directly

affecting its kitchen designing. Thus this factor comes in Primary while designing kitchen.

b. Type of Clientele:

In current scenario, guest has started demanding for Show Kitchen which allows him to watch a Chef

cooking food and can get assurance of Hygiene too. So depending upon such demand when hotel

designs the kitchen in Show Way Style, it directly affect the layout planning and it’s designing.

c. Seasonal Availability of Raw Ingredients:

It has a direct connection to the storage capacity. If the required ingredients are not available

throughout the year, the hotel may buy such commodities in bulk and store them. Now when

commodities are bought in bulk and stored it requires huge storage space availability. Store is one of

the integral part of Kitchen, thus this factor directly affects the Layout planning and designing.

d. Type of Meal:

Whether the restaurant is serving meals for Breakfast or for Lunch or for Dinner, will also affect the

kitchen layout planning. Depends upon the type of the meal, the menu will be decided. If it is only

serving for dinner, the menu will have some specialty items which requires some special kitchen

equipment. E.g. if it is having dinner menu and having tandoor items, then it requires the installation

of Tandoor in kitchen, which eventually affect the layout designing.


e. Type of Service offered:

Depending upon the restaurant service style i.e. Buffet style or Silver Service, the restaurant space will

be defined. Depending upon the style of service, plating of food will be done. If it is pre plated service,

the food is to be plated from the kitchen itself which requires prep table with holding stations to plate

the food and hold. So accordingly the layout is designed.

f. Cover turnover:

No. of covers are catered per meal hours, would decide the quantity of food required to dispense.

Thus it directly notify that how much food is to be prepared. It the cover turnover is high and food

quantity required is also high then bulk cooking equipment are required. Thus affects directly on layout

designing.

g. Facility of available equipment:

As per the menu, cover turnover and style of service, one can easily define the requirement of

equipment and would place them at the appropriate place in the layout. If the menu has Pizza, then

kitchen must require Brick Oven to cook the pizza. Which leads to the requirement of space in layout.

h. Floor Space available:

Depending upon the floor space available, various layouts of the kitchen is defined. It may design into

various shapes like L, U, Square, Rectangle, Parallel line, Back to Back etc.

i. Possibility of Expansion:

As discussed earlier, the layout should be carefully designed to accommodate any modification or

changes to be made in future.

TOPIC 4: PLACEMENT OF EQUIPMENT:

Equipment are placed in the kitchen in various styles. Mainly they are grouped together and placed in the

following style.

1. Ergonomic Configuration:

The kitchen equipment is arranged according to what is most comfortable and efficient for chef and

kitchen workers without regards to energy efficiency. E.g. kitchen might locate an under counter

freezer directly below or beside the fryer. So it allows frozen French fries to be moved directly from

the freezer to fryer without taking a step.

2. Assembly Line Configuration:

This design is ideal for restaurant which produces large quantity of food. It is laid out accordingly in

order of use and pieces of equipment are generally in a line linked together in battery style. E.g. a Pizza

Outlet, the equipment are configured in line beginning with the refrigerator, leading to dough making

area, refrigerated pizza preparation table, pizza oven, warming and holding station.

3. Zone Style Configuration:

In this kitchen is divided into different blocks. There are various blocks like Food Preparation Area,

Food Cooking Area, Refrigeration Area, Pot Washing Area, Service Counters etc. As per the kitchen’s

size, the zones are divided.


Equipment are placed in the following order.

1. Refrigerators, Freezers, Ice Machines:

It should be located at the beginning of the assembly line.

It should be nearer to Prep Areas.

It may be located as under counter or work tops.

Ice machines are to be placed where it is most needed.

o Generally near the entrance of the kitchen

o Near the beginning of an assembly line

o Use ice caddy or bucket wherever it is possible

Put the blast chiller at the end/last which is used for quick cool down of the hot food.

Walk – ins and coolers can be custom made as per requirement.

2. Prep Tables or Work Tables:

Space for food processor, meat mincer, slicers, mixer, dough presses, and grinder is to be

given in kitchen since they all play an important part in preparation for cooking.

Ideal place to place them is near to work table or cutting or chopping board, preparation

counter.

Island Style Prep Area can be considered as cooking equipment are placed against the wall

and cooling equipment are found on the other side of the island. This style reduces the

movement of the chef.

Equipment on prep table or area can be arranged matching their height. E.g. cooking top,

griddle, counter top should be at same height.

One can try under counter work tops which will minimize the movement of the chef.

3. Cooking Equipment:

Cooling equipment can be arranged against the wall which will help in gas manifold set up

and ventilation.

This equipment can also be arranged in Island like formation. Though this formation may

not support energy efficiency but may increase the efficiency of chef.

Always place heavy duty equipment near the center of the vent hood to avoid spilling fumes

and heat in the kitchen.

Microwaves are to be placed strategically wherever it is needed.

Salamander and Cheese melter to be placed at the end of the cooking block near the

warmer or pick up counter

4. Warming or Holding Equipment:

Generally they should be placed at the end of the assembly line or an outer range of the

cooking block.

Holding cabinets are usually used to hold prepared food so it should be placed before pick

up counter or nearer to it at the end.

It may have overhead warmers or heat lamps.

5. Dish & Pot Washing Equipment:

It has its own zone in kitchen.

It should be spacious enough to accommodate all the traffic.

Generally 1 sq. ft. area for every 2 meals served is allotted for this area.

It should have provision of 3 sink method to give back up to any break down of machine.


6. Sinks:

Generally 3 sink or 1 / 2 compartment sinks are to be used in prep tables.

It is very essential for cooking purpose as some recipe may require water or for filling pots.

There must be hand washing sinks within 24 feet range from any food preparation area. It is

meant for 1 in every 3 employee.

7. Storage and Shelving:

Kitchen should have plenty of storage shelves for storing food, utensils, cookware, cutlery,

kitchen spices etc.

One can take advantage of wall where overhead cupboards or shelves can be designed to

store above the prep tables.

Underneath cupboards can also be right option to convert them into storage.

At times mobile carts or trolley can be used to transfer and store heavy utensils.

8. Show Kitchen:

Basically it leads and depends upon sensory appeal.

It is totally based on visually appealing cooking process.

It can be separated by counters or partitions.

Try to design the kitchen in a way which showcase the artistic cooking skills of a chef.

Try to make flames prominent which will generate appetite of the guest.

One should keep the storage out of the site of the guest.

TOPIC 5: FLOW OF WORK:

Intelligent disposition of preparation machinery, sinks and work, benchmark and reduce the total daily

‘kitchen mileage’ covered by the foot and cut down unnecessary travelling by the staff.

Goods Enter

Weight in point

Commodity Store Cold Storage Vegetable Storage

Patisserie Grade Manger Vegetable Preparation

Stove Parties

Dry Equipment Wet Equipment

Preparation Table

Service Counter

Restaurant

Wash Up


TOPIC 7: KITCHEN EQUIPMENT, MANUFACTURER & SELECTION:

Kitchen equipment, their manufacturer and its selection is based on the following path.

Identify the Menu first

Identify the Recipe of each menu item

Identify the requirement of each equipment needed in the production process

Club the equipment used for same task

Establish the brand, its Standard Purchase Specification as per its bulk cooking capacity

Requesting tenders from the supplier of the market

Doing the selection as per the best price quoted and satisfactory performance record

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TOPIC 8: LAYOUT OF COMMERCIAL KITCHEN:

LAYOUTS OF COMMERCIAL KITCHEN:

After developing the workspace determining the specific requirements and finalizing, the food

facility consultant is ready to accomplish the layout phase of the planning process. Some of the

equipment layout for certain functions may already have been completed during the design of the

workplaces. Now the designer will formulize them, first is a rough sketch and ultimately in the form

of Blue print.

The layout process may be divided into two stages that occur at the same time.

One stage deals with the arrangements of individual piece of equipment, work tables, sinks with

the unit which comprises a functional area e.g. Indian section, Tandoor Section, Salad Section etc.

as a single unit.

The second stage of the layout process involves arranging the functional areas into a total facility.

For example the receiving, storing, preparation, production, pot washing areas, non-production

areas such as rest rooms, offices etc. are brought together to form the basic floor plan for facility.

A. SQUARE KITCHEN:

This shape in not very common as the amount of area in the center is more and it requires much

walking to reach from one wall to another. It is difficult to use the central space effectively except

for an aisle or for odd jobs, which too might come in the way of the main cooking and preparation

activity.

B. RECTANGULAR KITCHEN:

This is very common shape amongst the kitchen and is generally used is the established where a lot

of activities are undertaken for most of the day. In large establishments, where many different types

of menus are served and more space is required, a rectangular kitchen proves useful.


C. U – SHAPED KITCHEN:

This is the most efficient type, being compact and step saving. Doors are located at the end of the

U and the cooking areas along the tree sides of the room. There are no chances of crisscrossing such

that work flows easily from one center to the next.

D. L – SHAPED KITCHEN:

This kitchen makes use of two adjoining walls at the right angle. It is an efficient design in case of

limited floor space.

E. PARALLEL KITCHEN:

In this type of kitchen the sides of passages may be utilized while the center space can be used as an

aisle. This sort of plan may be best suited for cafeteria.

F. STRAIGHT LINE KITCHEN:

This is also sometimes referred to an ‘I’shaped Kitchen. It is useful arrangement in the tea shops,

mobile vending units. The extra storage is created on the walls or under the sinks in cabinets.

G. COMBINATION OF SHAPES:

Any of the above shapes can be combined together to plan out kitchen depending on the space

available in the building.

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TOPIC 9: BUDGETING FOR THE KITCHEN EQUIPMENT:

Budgeting for kitchen equipment needs serious consideration at the designing stage.

For budgeting kitchen equipment are divided to two parts:

o Capital Equipment

o Operational Equipment

Capital Equipment are large in size and generally they are treated as Fixed Asset and inventoried.

Such as Ovens, Cooking Ranges, Grillers, Fryers, Braisers, Boiler, Freezer, Walk - in, Chillers,

Counter Tops, Prep Tables etc.

For such Capital Equipment yearly budgeting is done before the financial year ends.

This budget is generally made by Executive Chef and F & B Manager together.

Later is moderated by Account department and presented to approving authority.

Operational Equipment are small in size and are also inventoried.

Such as utensils, molds, knives, chopping boards, degchis etc.

For such operational equipment also yearly budgeting is done and separate amount is sanctioned to

purchase them.

No further approval is required. Generally purchased on requisition received from the chef.

Kitchen Stewarding Layout and Designing Page 1 of 2

BHM 306 Facility Planning– Handouts

CHAPTER 6–KITCHEN STEWARDING LAYOUT AND DESIGNING

TOPIC 1: IMPORTANCE OF KITCHEN STEWARDING:

Kitchen stewarding department has very important role to perform in the hotel and catering

industry.

It is primarily responsible for maintaining cleanliness and hygienic conditions in the kitchen.

They provide all the important back up services to F & B Department by maintaining and cleaning

all utensils and equipment used, ensuring proper garbage disposal.

The management of any catering operation cannot be complete without the function of cleaning,

rearranging the utensils for next operations and proper inventory of the stock.

Earlier all these activities were performed either by Kitchen staff or by F & B Service Staff.

In the wake of increasing pressure on maintain quality of food or quality of service and low

prestige associated with dish washing as a task, there was a demand for setting up a new

department for all cleaning task, inventory control of all the equipment, garbage disposal etc. The

kitchen stewarding department came into existence.

Kitchen Stewarding department plays a vital role in maintaining the highest level of hygiene and

sanitation standard which spells success for the hotel and catering property.

The installation of large efficient cleaning equipment operated by technically skilled people of the

department contributes in great measure to saving cost input that go into maintenance of

equipment and also the presentation of items.

It also enhances the brand image of the property and also provides competitive edge to it.

TOPIC 2: KITCHEN STEWARDING DEPARTMENT LAYOUT AND DESIGN:

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TOPIC 3: EQUIPMENT FOUND IN KITCHEN STEWARDING DEPARTMENT:

Following are the list of the equipment used in kitchen stewarding department:

a. Automatic Dishwashing Machine

Conveyor Belt Dish Washer

Single Tank Dish Washer

Double Tank Dish Washer

Flight Types Dish Washer

Door Type Dish Washer

b. Ice Cube Machine

c. Glass Washer Machine

d. High Pressure Spray Cleaner

e. Floor Scrubbing Machine

f. Pot Washer Machine

g. Mobile Bain Marie

h. Auto Lifts

i. Racks

j. Warming Cabinets

k. Three Sink Dish Washing Unit

l. Burnishing Machine

Kitchen Stewarding Layout and Designing Page 2 of 2

BHM 306 Facility Planning– Handouts

m. Dish Landing Table

Temperatures for the following things:

Dish Washing Machine - 40 – 160*F (4 – 70 * C)

Rinsing Water - 180*F (82* C)

Sterilization of equipment - 170 – 180*F (76 – 82 * C)

chapter 1 hotel design consideration

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