htm 3230 recap oct 2010

Facilities Design and PlanningRecap to date

Hans van Wees

Purpose

• Basic design principles used to develop lodging and resort properties

• Principles of facilities management that will help in protecting the valuable assets of property owners and stockholders.

Objectives

• Learn tools and techniques of resort and hotel facility management and design

• Work in a team to create a design for a lodging facility

• Interact with professionals in the industry• Make a formal presentation

Class Format

• First half of each class: – Interactive discussion of topic based on readings

from book and articles, web research, actual experiences

– Industry developments of the past week: students will be asked to research web for articles on latest design and facilities management topics and share with class

It all starts with a vision…

Types of facilities

• Impact on design and construction costs• Scale and complexity of operations• Need for updating: renovations and

modernizations

• Let’s look at a few….

City Hotels

Sub-Urban Hotels

Limited Service Hotels

Convention Hotels

Resort Hotels - Ski

Resort Hotels - Islands

Resort Hotels – City!

And small…Remote Resorts

ECO Resorts

Far away…

… and close by

We will also look at the inside..

Environmental and Sustainability Management (week 3)

– Corporate Social Responsibility mission (PPP)– Waste Management– Energy Conservation and Management

(alternatives)– Fresh water resources– Land use planning– Engaging staff, guests and community

Killing “The Golden Goose”

• Example: Candi Dasa, Bali, Indonesia

Candi Dasa

In the 1970s and 1980s, the area received a large amount of investment in tourism and a construction boom. To fuel the construction of beach bungalows, new homes and restaurants, the offshore reef was mined for lime to make cement and other construction materials.

This removed the coastal barrier that had protected the beach which was undermined and washed away. Local hotel owners constructed a series of T-shape groins jutting out into the water in an attempt to preserve the beach, with mixed results

Versus a different kind of sustainable

Not just to feel good, but also good for the pocket

• reduction in energy use, savings• solid waste reduction• water usage

Water savings example

• Per room we sue about 50,000 gallons of water!

• At a cost of $2 per 1000 gallons that is $100 per room per year

• Add about $100 for waste water cost. • For a 400 room hotel $80,000 – if you could

save 25%, that is $20,000

What does the consumer say?

• Another important reason are market conditions, what does the consumer want, what do tour operators say?

PROJECT

Location

APPROACH

DESIGN TEAM COMMITTEES

DESIGN TEAM COMMITTEES

DESIGN TEAM COMMITTEES

DESIGN TEAM COMMITTEES

Weekly

2n

d

half

of class

Client

• Redstone Development• Meet 9/14 (to be confirmed) – check

blackboard and email• Final presentation: December 14th

(tentatively)• Use blackboard to provide updates on

progress to other committees

Building Structure, Finishes and Site (week 4)

– Exterior Building Structure– Building Interiors– Exterior Facilities (garage/parking)– Landscaping and Grounds

Overview

• Building functions:– Provide usable space:

• Suitable to the functions of the business• Fits with company image and style intended

– Provide shelter:• People• Equipment and fixtures/furnishings

Exterior Building Structure

• Foundation: carry live and dead load. Drainage and water proofing very important

• Structural Frame• Exterior Walls (protection against weather

and providing structural strength to building)• Windows and Doors (sealants, casement vs

vertically hung, multiple glazing for insulation)

Building Exterior

• Roof – costly. Built up versus single-ply roof systems. Give example of single ply roofing and advantages– Thermal imaging: used at TFL when we wanted to

discover where cold air was infiltrating building. Next is a sample of thermal imaging, the red parts being where most heat escapes from building. So, where do we see most heat loss?

Building Interiors

• Ceilings and wall coverings – acoustics, looks, insulation. Explain advantages of paint versus vinyl versus wallpaper. – Mildew! Especially in humid climates. Example of

hotel I worked at in Bermuda where wrong glue was used for vinyl wall covering and mildew grew behind it -> similar issues with “sick building” syndrome.

Exterior and Site

• Parking• Service and delivery entrance!• Storm Water drainage• Water, electric, sewer, gas, oil (deliveries)• Landscaping

• For the project we will study these in detail. Mistakes are costly and not easily changed

“Curb Appeal”

“Curb Appeal” ??

For Vermont consider:

Heated driveway:advantages and disadvantages

Parking: maximize, access, maintenance and costs. Free to guests or charge? Optional: valet parking (think of our project what may work best)

Next a picture of heated driveway at Trapp Family Lodge in midst of a snowstorm

The importance of landscaping

• Landscaping requires work (labor cost) and particularly in 4 season resorts

• But it is critical for creating an appealing atmosphere, even in city hotels where we see more gardens or terrace gardens being created

• Some area with milder climates get luckier…

Landscaping (Bermuda)

Lodging Planning and Design (week 5)

– Development process (owner/manager/architect)• Feasibility study (students will do a mini study),

Operational and construction criteria, Budget, Preliminary Schedule

– Planning and Design process• Site planning, Hotel, Rooms (floors, lay outs), Public

Areas incl. Lobby, Restaurants, Meeting Rooms, Recreation, Offices, Kitchens, Restrooms, BOH!

Overview

• Process of development, design and construction can take up to four years!

• Hotel and Resort Design requires skills from:– Owners– Managers– Architects – Builders

Development Process

Development Process

Space Allocation

• What do you need to look at before you allocate space:– Feasibility study that shows:

• Type of guest, type of hotel, location, what functions

– Understand differences between a resort hotel and a downtown hotel, luxury or limited service

Then do a schematic, rough lay-out of the site (all teams to do in second half of class)

Space Allocation

• Let’s look at the Burlington project:– List all areas we need to include in our design

Space Allocation - task

– Task for teams: • Schematic design of the project site: roughly draw and

allocate spaces. All teams to submit at next week’s class

• Let’s find out what Hilton Garden Inn brand requirements are (Team 1 to contact Larry Williams at Redstone and learn about Hilton’s guidelines)

“Space” list Burlington project

• Parking• Landscaping• Driveway/entrance/Porte Cochere• Lobby area, front desk, luggage area, seating• Restaurant• Kitchen• Bar• Recreational: Fitness, Spa? Indoor pool

“Space” list Burlington Project

• Public Bathrooms• Meeting rooms• Shops?• Guestrooms (125-140)• Corridors: what type is best here? service

areas?• Back of House: areas do we need to think of??• Offices

Development Process

Development Process

Like this…. Or like this….

Before we kick off ask yourself:

• ALL teams to work on the following questions:

– What are the challenges with our project site?• How can we best overcome these challenges?

– What are the advantages of the project site?• How can we best make use of these?

Development Process

Budget

• What is the budget for our project?• Team 4: prepare a rough budget, by category,

for the project (use the same lay out as exhibit 6, page 430 plus include any other information that you find helpful)

• Questions: what is the cost: – per square foot based on 98,000 sq ft building– per room based on 140 rooms?

Development Process

Schedule

• If we were to start today with our project, how would it take before we can open the doors?

And then…

• The actual planning design process, finally….

Planning & Design Process

Initial Concept

• The “rough draft” of the project even before any detailed research is done

• It’s the start of putting the idea on paper

• Thinking back about or visit, what is the initial concept that was presented back in 2001?

• How many times did it change? And why?• What can we learn from this?

Our project hotel

• What would the initial concept look like? In other words: describe the concept behind this hotel?

Site Planning

• How do guests arrive at the site?• What is the sense of arrival you want to

create, also called “Curb appeal”?• What is the parking situation like? Unique

challenge but how do we fix it? • Do you it will be a high rise structure? How

high can we go?• Where will the entrance be?

Hotel Planning

• This is where we will spend most of our time for the project

• Some things to consider: – Anything that is added to one room needs to be

copied and paid for for 125-140 rooms– How luxurious a hotel should our hotel be? (what

is the nightly rate? When you look at the Hilton Garden Inn concept, what do they charge at other Hilton Garden Inns? What do other HGI’s look like? Team 3 to research all three questions)

Hotel Planning – Areas

This week’s focus

Guestroom Corridors

• Types of corridors:– Which type is the most efficient and gives you

most space for guestrooms?– Which type should we use for the project?– Other than entrance doors to rooms, what other

areas are there in a corridor?

Guestrooms and Suites

• Level of luxury• Who will the user be (family, business person,

couples, young/old, foreign or domestic)• Mix of bed types

– Team 2: given the type of guests our project hotel will have, how many rooms should have two beds and how many one king or queen bed; and how many suites should there be (based on 140 rooms)? What/who would the suites be used for?

Jay Peak - King Room

Jay Peak – “Double Double”

Tasks for second half of class

ALL TEAMS:

Make a schematic design of the project site: roughly draw and allocate spaces on the site in general and inside the armory building (see hand outs)

Use the information from the form we used in class today that lists Feasibility and Space Allocation

Team 1

• What are Hilton Garden Inn design requirements?– Contact Larry Williams at Redstone to find out if they

have these requirements in a document to review– How do you think these requirements can fit in

Burlington setting– What do other Hilton Garden Inns look like? Give 2

examples, one in an urban setting, one in a setting outside of a city (sub-urban or country side?) Describe and provide pictures. What do you like, not like?

Team 2

• Given the type of guests our project hotel will have, how many rooms should have two beds and how many one king or queen bed; and how many suites should there be (based on 140 rooms)?

• What/who would the suites be used for?• Would you use tower, double loaded, single

loaded or atrium corridors? And why?

Team 3

• Research Hilton Garden Inn: what sense of level of service do you get? (luxurious, middle of the road, amenities)?

• What is the nightly rate? • When you look at the Hilton Garden Inn concept,

what do they charge at other Hilton Garden Inns?

Team 4

• Prepare a rough budget, by category, for the project (use the same lay out as exhibit 6, page 430 plus include any other information that you find helpful)

• Questions: what is the cost: – per square foot based on 98,000 sq ft building– per room based on 140 rooms?

Next class

Food Service Design - Chapter 13 from book

Hotel Planning and Design project:Review of team assignments from 9/14Discuss and agree on design concept and rough concept and lay-out of propertyReview each team’s tasks to be clear

Food and Beverage Facilities (Week 6)

– Concept Development (ideas, theme, menu)– Feasibility, regulations– Project Planning Team (planning lay out,

objectives)– Design (receiving area, storage, kitchen)– Dining area– Employee facilities, office space

Hotel Planning – Areas

This week’s focus

Development Process

Why is it so important to have a restaurant manager involved in the design?

Concept Discussion

Initial Concept

• Market study:– Location– Type of service– Type of menu?– Profile of potential guests

Menu?Type of food service?

Food Service Concepts

Food Service Concepts

Food Service Concepts

Our project hotel

• What is the food service offering at our hotel?• What are the advantages?• What are the disadvantages?

Development Team

Who should be on the development team for a

restaurant?

Once you do the concept, then…

• Feasibility study• And then???

Development Process

Space Allocation

• Dining area• Kitchen• Storage rooms• Other (bathrooms, entrance, coat room, etc.)

Lay out

• “Smooth flow of resources”

• Cross tracking and back tracking

Kitchen design and planning

• Where should kitchen be located?• Temperature, humidity, lighting, noise, aisles,

equipment• http://www.hellskitchendesign.com/

Kitchen design

• Kitchen work areas:– Pre-preparation– Cold Food preparation– Hot Food production

Latest designs for Jay Peak Hotel II:

Dining Room Design

• Location? Where and why?• Number of seats and table sizes, turns?• Service stations? Why?• Noise levels, what does the size of tables have

to do with this?• What type of chair would you have in fine

dining? Fast casual dining?

From: "Mark Montminy" <markm@blackriverdesign.com> Date: November 16, 2009 12:11:58 PM EST To: "'Hans van Wees'" <hvanwees@jaypeakresort.com>, "'\"Hemmelgarn, John\"'" <johnh@blackriverdesign.com>, "'Jerry Davis'" <JPDavis@DEWCORP.com>, "'Marjorie Dickstein'" <marjoried@blackriverdesign.com>, "'Steve Wright'" <swright@jaypeakresort.com>, "'Jake Webster'" <jwebster@jaypeakresort.com> Cc: "'bstenger'" <bstenger@jaypeakresort.com> Subject: RE: JAYH2 - Plan Changes Hans - I'll try and answer as much as I can now. I'll ask Marjorie here to please verify the counts you came up with and add anything I missed. Re:#1 - Studio units are the only types in which we've made provisions for two Queen-size beds within the same room (or a King and a queen-sized pull-out sofa, these are the Studio "Group" and Studio "Retail" types, respectively). One Bedroom units are to have a King-size bed in the bedroom, and (1) Queen-size pull-out sofa in the Living Room. Some of the 1-Bedroom units (non-corner units) will have a Queen-size Murphy bed in the Living Room as well. Lock-offs (i.e., in a 3-Bedroom unit type) have a King-size bed only such that they are like a higher-end hotel guest suite. In all instances, per direction given to us by Bill Stenger quite a while back, the "Master Bedroom" in any unit configuration, is to have a King-size bed. In

ALL TEAMS:

Make a schematic design of the project site: roughly draw and allocate spaces on the site in general and inside the armory building (see hand outs)

Use the information from the form we used in class today that lists Feasibility and Space Allocation

Team 1

• What are Hilton Garden Inn design requirements?– Contact Larry Williams at Redstone to find out if they

have these requirements in a document to review– How do you think these requirements can fit in

Burlington setting– What do other Hilton Garden Inns look like? Give 2

examples, one in an urban setting, one in a setting outside of a city (sub-urban or country side?) Describe and provide pictures. What do you like, not like?

Team 2

• Given the type of guests our project hotel will have, how many rooms should have two beds and how many one king or queen bed; and how many suites should there be (based on 140 rooms)?

• What/who would the suites be used for?• Would you use tower, double loaded, single

loaded or atrium corridors? And why?

Team 3

• Research Hilton Garden Inn: what sense of level of service do you get? (luxurious, middle of the road, amenities)?

• What is the nightly rate? • When you look at the Hilton Garden Inn concept,

what do they charge at other Hilton Garden Inns?

Team 4

• Prepare a rough budget, by category, for the project (use the same lay out as exhibit 6, page 430 plus include any other information that you find helpful)

• Questions: what is the cost: – per square foot based on 98,000 sq ft building– per room based on 140 rooms?

NEXT 7 WEEKS• Today: Renovation and Capital Projects• 10/19: Project work• 10/22: site visit Jay Peak Resort 9AM-12• 10/26: Safety and Security Systems and guest

speaker Rolf Kielman (Architect)• 11/2: Water and Wastewater Systems and

basic HVAC knowledge• 11/9: Organization of the Maintenance Department.

Project work. Guest speaker• 11/16: Electrical Systems• 11/23: Lighting Systems

Course Schedule

• Week 16: Project Work finalization, prepare for presentation

• Week 17: Project presentation to client

• Final Exam

COURSE GRADING

• Grading will be based on:– Level of participation in class discussion– Contribution to team activities (team peer review)– Ability to prepare and present design project

(team score)– Ability to work professionally– Completion of assigned reading and writing

assignments

RENOVATION AND CAPITAL PROJECTS

– Hotel renovation (reasons, life cycle, types of renovation)

– Creating of Renovation Plan– Implementation (design phase, construction

phase, FF&E selection)