HOTEL DEVELOPMENT PROCESS

Feasibility Scheme Design Detailed Design Tender Construction Completion Defects Liability

Project Inception

Brief Plan & Budget

Initial Design

Scheme Design

Detailed Design

Production Information Early Packages

Contractor Design Early Tenders

Contractors Design Early Design

Monitor Construction

Early Manufacture

Commission and O&M

Appoint Concept

Team

Appoint Specialist Designers

& Advisors

Submit for Outline

Planning

Submit for Planning Approval

Approval of Planning Conditions

Submit for Building Prequalification Approval

Obtain Occupation Certification

Early Appointment of D&C Contractor

Appoint Commissioning

Specialist

Preparation of Outline Budget & Strategic Plan

Evaluate Project, Prepare Design Brief and Agree with Client and Consultants

Preparation of Conceptual Cost Plan & Master Schedule

Regular Review of Design Production to Establish Progress, Quality, Compliance with Brief, Plan and Budget

Monitor Master Cost Plan and Master Programme Schedule

Regular Monitoring of Construction to Establish Quality and Final Standard of Acceptance

Appoint a GWC

Hotel development process

§  Conceptualization §  Feasibility study

§  Space allocation program

§  Operational criteria

§  Construction and engineering criteria

§  Budget §  Preliminary schedule

Conceptualization

Let’s build a hotel

Feasibility studies

§  Purpose of feasibility studies ú  To obtain financing ú  Attract equity partners ú  Get franchise or management contract

§  Components of typical reports ú  Local area evaluation ú  Local lodging market analysis ú  Proposed revenue facilities ú  Financial analysis

   Pro forma income/ cash flow statements

HOSPITALITY DEVELOPMENT

OS&E METHOD STATEMENT OPERATING SUPPLIES AND EQUIPMENT

Space Allocation Program

§  Lists Design Requirements §  Varies by hotel type

ú  90% for ltd. service/ budget hotels ú  <65% for large convention/ resort hotels

§  Schematic design

Operational criteria

§  Front Desk §  Luggage §  Receiving and Storage §  Solid Waste §  Food and Beverage

Construction and engineering criteria

§  Outlines general standards for ú  Building materials ú  Engineering systems

Budget

§  Early estimates ú  Contingency funds ú  Inflation ú  Reserve against operating shortfall

§  Construction costs are only 60-65% of development costs`

Site planning

§  First step in designing hotel building §  Guest arrival

ú  first impressions

§  Various entrances ú  porte cochere

§  Parking ú  Approach ú  Driveways ú  Sidewalks ú  Receiving area ú  Emergency access

Guestroom and suite planning

§  Guestroom planning ú  Functionality ú  aesthetic value ú  cost

§  Floor planning ú  Elevators ú  Exit stairways ú  Linen storage ú  Vending areas ú  Electrical and telephone equipment

§  Basic floor configurations ú  double-loaded slab ú  Tower ú  atrium

§  Guestroom interior layout ú  standard guestroom dimensions ú  non-typical rooms ú  guestroom bathrooms

§  Suite layout ú  single-bay ú  multiple bay ú  presidential ú  front-to-back or shotgun model ú  side-by-side model

Lobby design

§  Most prominent of hotel’s public spaces §  Public facilities clustered around it

§  Lobby design criteria ú  Circulation ú  front desk area ú  Luggage ú  Seating ú  support functions ú  decor

Design of food and beverage outlets

§  Identical chain restaurants or

§  Distinctive, individual food and beverage outlets §  Food and Beverage Outlet types

ú  coffee shops ú  specialty restaurants ú  gourmet dining ú  Deli ú  pastry shop

§  Lounge types ú  lobby bar ú  cocktail bar ú  entertainment room

Function space design

§  Corporate groups (this is in the book and incomplete)

ú  small, high-quality spaces for sales/management meetings ú  product introductions ú  continuing education

§  Association market ú  Exhibition space ú  Large group meetings ú  Seminars ú  Workshops

§  Alternative furniture layouts ú  Flexibility ú  increased capacity

Recreational Facilities and Administrative Offices

§  Recreational facilities ú  growing in popularity ú  convenient access for non-guests

§  Administrative offices ú  front office ú  Accounting ú  Executive ú  sales and catering

Food production area design

§  Integration of mechanical, electrical, and plumbing services with functional layout

§  Distances between working areas kept to minimum; related activities close together; flexibility

§  Receiving and food storage area, kitchens, restaurants, banquet rooms of single floor

§  Amount of kitchen and food and beverage storage required as a function of the number of meals served

Back-of-the-house design

§  Conduct planning and layout activities at the outset §  Review, refine, expand as needed regularly during project

§  Special planning consideration to ú  Receiving ú  Trash ú  General storage ú  Employee areas ú  Laundry and housekeeping ú  Maintenance and engineering