Hospitality Facilities Design and Planning

Week 6 Food Service Planning and Design

Program today

• First half: Discuss Food Service Planning and Design

• Second half: Project work– Team presentations on tasks from last week– Team work on project

Hotel Planning – Areas

This week’s focus

Development Process

Planning & Design 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?

Hilton Garden Inn standard

• http://www.hiltongardeninnfranchise.com/ArchDesign/Standards/hgi_global_brand_standards_2009.pdf

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

Lay out and design

• http://www.youtube.com/watch?v=4gnuLSEG_Fw

• http://www.youtube.com/watch?v=aNRZHh2lhR0

Function areas

• Receiving area: what is important?

• Storage areas: – Dry– Refrigerated– Frozen Food

Let’s take a look at real life design example

Alcoholic Beverage Storage

• What are requirements for beer and wine?• Cleaning supplies

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?

Part 2 – Hotel Project

• Team presentations

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?

Budget, how does it compare

• http://www.hotel-online.com/News/PR2003_2nd/May03_HotelWaterParkStudy.html

• http://evstudio.info/2010/08/14/construction-cost-per-square-foot-for-hotels-motels-and-apartments/

Next class

Renovation and Capital Projects- Chapter 14Presentation on kitchen design

Hotel Planning and Design project:teams work on project in class