Hotels

FALL 2008
HOTELS
Northeastern University School of Architecture
ARCH G691 Graduate Degree Project Studio
FALL 2008
HOTELS
Northeastern University School of Architecture
ARCH G691 Graduate Degree Project Studio
HEATHER CARD LAURA SEHN

NICK DEVEAU JACK SHERMAN
BRITTANY GRANNAN KATRINA SOUSA
SEAN GRUMMER DAVE SWETZ
ALI KRICHMAN JEN TAYLOR
DA THAO NGUYEN AMY THERRIEN
CRAIG SCHMOHL DIANA WAWRZASZEK
Published by Bibliography
Northeastern University School of Architecture Allen, Edward and Joseph Iano. The Architects
360 Huntington Ave Studio Companion. New Jersey: John Wiley &
Boston, Massachusetts 02115 Sons, Inc., 2007.
Ching, Francis D.K. and Steven R Winkel.

Copyright 2008 by Northeastern University School of Architecture Building Codes Illustrated. New Jersey: John
All rights reserved Wiley & Sons, Inc., 2007.
First printing November 2008
De Chiara, Joseph, et al. Time-Saver Standards
for Building Types. New York, NY: McGraw-Hill,
2001.
Studio Research Team Ramsey, Charles George and Harold Reeve

Heather Card Sequence Research and Package Development Sleeper. Architectural Graphic Standards. New
Nick Deveau Sequence Research and Package Development Jersey: John Wiley & Sons, Inc., 2000.
Brittany Grannan Amenities Research and Package Development
Sean Grummer Back of House Research and Package Development Rutes, Walter A., et al. Hotel Design Planning
Ali Krichman Amenities Research and Package Development and Development. China: W.W. Norton &
Da Thao Nguyen Style Research and Package Development Company, 2001.
Craig Schmohl Configuration Research and Package Development
Laura Sehn Back of House Research and Package Development
Jack Sherman Guestroom Service and Amenities Development
Katrina Sousa Style Research and Package Development
Dave Swetz Guestroom Service and Amenities Development
Jen Taylor Book organization/standardization/graphics
Amy Therrien Book organization/standardization/matrices
Diana Wawrzaszek Configuration Research and Package Development
Studio Lead
Amanda Lawrence
Joel Lamere
This publication has been prepared as part of a five
week graduate thesis studio assignment in the
Northeastern University School of Architecture for
the Fall 2008 Architecture G691 course. Other
publications in this series include urban retail, office
and parking garage typologies, all produced by
graduate students in the Northeastern University
architecture program.
Table of Contents
I. INTRODUCTION II. GUEST
Hotel Categorization ..........................4 AMENITIES
Definition of Package System ...........5 Introduction ......................................7
Packages .........................................8
Lobby ..............................................10
Function Space ..............................16
Recreation .....................................26
Food and Beverage ......................32
Retail ..............................................38
Entertainment ...............................44
GUEST SEQUENCES
Fundamental Sequences .............51
Levels of Service ..........................52
Overnight Visitor ...........................53
Business Visitor.............................59
Entertainment Visitor ....................62
Distances of a Sequence .............65
SG1: Jaunt ......................................70
SG2: Trip .........................................71
SG3: Tour ........................................72
SG 4: Excursion ..............................73
III. SERVICES IV. DESIGN V. PACKAGE MATRICES
BACK OF HOUSE CONFIGURATION Matrix Series ..................................208
Introduction ....................................75 Building Configuration .................130 Package Matrix 1 ...........................210
Back of House Packages ..............76 Room Aggregation .......................136 Package Matrix 2 ...........................212
B1: Economizer ..............................78 Core Arrangement .......................142 Package Matrix 3 ...........................214
B2: Baseline ...................................79 Parking Location ..........................146 Package Matrix 4 ...........................216
B3: Specialty ..................................80 Configuration Matrix ....................147 Package Matrix 5 ...........................218
B4: Everything ...............................81 Package Matrix 6 ...........................220
Front Office ....................................82 ROOMS
Main Kitchen ..................................88 Introduction to Rooms .................149
Service Facilities ...........................94 Icon Definitions ............................150
Mechanical .....................................98 R1: Budget Room .........................152
Back of House Trends .................104 R2: Standard Room .....................156
R3: Pleasant Room .....................160
SERVICE SEQUENCES R4: Refined Suite .........................164
Fundamental Sequences ............109 R5: Royal Suite ............................168
Levels of Service ..........................110
Management .................................111 STYLE
Housekeeping ..............................114 Facade ..........................................174
Room Service ...............................116 Lobby ............................................184
Housekeeping Vendor .................118 Guestroom ...................................196
Restaurant Vendor .......................121 Conclusion ...................................206
Distances of a Sequence ............123 Mini-Matrix ...................................207
SS1: Simple ...................................126
SS1: Complex ...............................127
Introduction
What is a hotel? With such a broad definition, how are hotels more What makes this hotel pattern book different from
specifically categorized? Is there a standard? other books for hotel design?
For the purposes of the this book, a hotel
can be defined as an establishment that Organizations exist, whose purpose it is to rate Our book is divided into three main sections; guest,
provides lodging in exchange for pay; hotels. Often, a system of diamonds or stars is services, and design, each of which has subcate-
usually in the short-term. Simple. used. The criteria for these rating systems is gories. These subcategories include:
This definition, although vague, encom- exhaustive and detailed. The benefit of the rigor 1. Amenities
passes a wide range of hotel categories involved in these ratings is the consistency of one 2. Guest sequence
that will be further discussed and defined hotel rating to another. Diamond ratings from AAA 3. Back of house
in the chapters of this book. for example range from one to five diamonds, with 4. Service sequence
hotels being rated on a strictly factual quantified list 5. Configuration
of amenities and services provided. 6. Rooms and style.
Each of these subcategories has been thoroughly
researched and a series of packages or collec-
tions of commonly-paired hotel options are defined
in each chapter. Each package is designated by a
colored box such as this: B1 . You will see these
symbols throughout the chapters where the pack-
ages are described. This makes it easy for a hotel
designer to page through each chapter and see
clearly which option would best fit the overall theme
or design.
4
Guest
How do I know that Im choosing the right package
A1 A2 A3 A4 A5 A6
types to piece together?

While there is no right and wrong grouping of S1
G S2
G S3
G S4
G
these package types, there is a matrix at the end of
Services
the book that illustrates common groupings of pack-
B1 B2 B3 B4
age types from each chapter. This will allow a
designer to get an idea of what type of hotel will be
created as a result of choosing a certain combina- S1
S S2
S
tion of packages.
Design
Additionally, the real advantage of the book is that it C1 C2 C3 C4 C5 C6
breaks down the hotel into specific elements that
are small enough to easily be understood. At the
R1 R2 R3 R4 R5
+
end of the book, the user is faced with the decision
of choosing whether to use one of the pre-pack-
aged hotel types from the list in the supermatrix, ST1 ST2 ST3 ST4
or whether to create a new type of hotel entirely by
=
picking a unique mixture of packages from each
chapter.
Hotel
The graphic at the right illustrates the packages that

will be described in the book. The idea is that an
architect or designer can choose a certain number
of packages from each category to create a cus-
tomized hotel that will be designed around exactly
what is important for that hotel in particular.
5
Amenities
guest
Introduction 7
Packages 8
Lobby 10
Function Space 16
Recreation 26
Food and Beverage 32
Retail 38
Entertainment 44
Amenities are one of the most memorable aspects
of hotels. Guests remember details of the lobby or
how good the food was, and use these memories to
determine whether or not they will stay at the hotel
again.
Out of all the amenities, the lobby is the most impor- Retail
Recreation
guest
tant. The lobby is usually the rst and last impres-
sion left on a hotel guest or visitor. From this central
point guests can check into their room or proceed
to the pool or casino. Most other public amenities
have a direct connection to the lobby and may even
be visible.
In addition to a lobby, most hotels offer some type

Entertainment Lobby
of function space for their guests that are on busi-
ness. At the minimum, hotels provide a business
center to check e-mail.
Recreation is a growing trend in hotels and provid-

ing a pool is the standard. Spas and spacious t-
ness centers are amenities that draw people to a
hotel.
Function
Food & Beverage
Another essential amenity is food and beverage.
Most hotels provide some type of food outlet to their
guests. This can be protable to a hotel by bringing
in outside visitors.
In larger hotels or resorts, entertainment facilties

can be found. Gift shops or convenience stores are
also popular in this hotel type.
Business Breakfast Gift
Lobby Pool Casino
Center Area Shop
Front Meeting Fitness Restaurant Convenience Night
Desk Rooms Center Store Club
As seen in the diagram, the lobby remains central to the
rest of the public amenities. Bellhop Ballroom Spa Bar Retail Theater
7
A Amenities Packages
Bottom Line A1 Basic A2 Expanded A3

guest
Lobby
Function Space
Recreational
Food and Beverage
Retail
Entertainment
8
Amenities Packages A
Enhanced A4 Elaborate A5 Deluxe A6
guest
9
Lobby Amenities
The hotel lobby makes the greatest impact on the

guest. As the most important public area, the lobby
sets the tone for what to expect elsewhere.
guest
While serving as the main entry, the lobby also

serves other public functions. It serves as a point of
security; the front desk attendants can keep an eye
on all activity coming in and out. Also, the lobby can
be an informal meeting place for hotel guests. The
hotel lobby should meet the core needs of the
guests and create a sense of community.
When designing the lobby important aspects to Lobby Lounge

consider are the scale, atmosphere, and the image
to be conveyed throughout the hotel. It is essential Concierge
during the design process to balance function and Desk
visual impact.
Key planning considerations include: Bellhop Front Desk

Access to public elevators
Access to parking
Visibility of entrances
Bag Storage
10
Lobby Lounge
The lobby lounge should serve as an informal gather- 35

ing place which allows guests to relax or work outside
of their guest room.
15
guest
The lounge should be located near the front desk as
well as the main entrance. The area should include pri-
vate seating groups to allow for private conversations. Small Lobby Lounge A3
50
Design elements often included in the lounge are mul-
tiple entrances and water elements.
30
Medium Lobby Lounge A4 A5

75
Square Feet per Guestroom in Lobby 40
Minimum 6 sqft Average 10 sqft Spacious 10 sqft Large Lobby Lounge A6
11
Front Desk
The front desk is an essential part of the lobby. It is
8
where guests check-in and check-out as well as ask
general questions about the hotel. Another important
10
feature is how it acts as security for the hotel. The front
desk should have a view of all major entrances from
guest
outside as well as the guest elevators.
Often a concierge desk is located next to the front

desk. Usually there are a few lounge chairs in front of
the desk for the comfort of the guest.
Minimum Front Desk A1 Lobby Clerks per Number of Rooms
16
1-150
150-250
10
250-350
350-450
450-550
Average Front Desk A2 A3

26
16 10
10
Front Desk with Concierge A4 A5 A6 Front Desk Visibility

12
Bag Storage
Bag storage or bellhop service is an optional amenity
often included in large hotels or vacation locations.
The bellhop station should be located near the front

desk or main entry point. Usually a stand with tele-
guest
phone is provided to call for transportation.
Bag storage should be located near the front desk and 10

if possible have access to the front entry. This room
should be locked and have shelving for checked 10
luggage.
Small Bag Storage A5
10
15
Bellhop Circulation Paths Medium Bag Storage A6

13
Prototypes
guest
A1 A2
Front desk located

immediately at main
entrance
14 Prototypical Package Bottom Line & Basic

Prototypes
guest
A3 A4
Medium front desk

area
Medium sized lounge
within view of front
desk
Usually located near
the main entrance
Prototypical Package Expanded & Enhanced
A5 A6
Large lounge area with

plenty of separate
seating areas
Large front desk
Separate concierge
desk
Lockable bag storage
behind front desk
Prototypical Package Elaborate & Deluxe 15

Function Space Amenities
Hotels contain function space of varying sizes

that cater to many events such as
conferences, conventions and weddings. The
different function spaces include business
centers, meeting rooms, banquet and reception
guest
halls and ballrooms.
The design of these spaces primarily focus on

the needs of business and personal events. The
range of function spaces available are able to Ballroom
cater to every occasion due to the vast range in
sizes of these spaces. They range from small
meeting rooms of approximately 250 sq. ft. up to
large ballrooms over 30,000 sq. ft.
In general, a hotel should contain a variety of

different sized function spaces. The mixture of
Reception
these spaces are based on the hotels demand Business Hall
for different types of business and social uses. Center
For example, Packages A and B, in the pages to
Pre-function
follow, will contain much less function space
Space
then Packages E and F, based on the needs of
the hotel guest. Also, a focus on the spaces
interior and the extra amenities they include,
such as A/V equipment is important to meet the Meeting Meeting
expectations of the current market. Room Room
Meeting
Room
Key planning considerations include:
Group all the function areas together

The function spaces should be located in
close proximity to the lobby for easy
accessibility
Include adjacent public support areas
such as restrooms and coatrooms
16
Business Center
Business centers provide hotel guests with Configuration B offers several computers along 8-0
convenient access to computers and other with the full range of options. It is typically used
technology. They range in size and amenities. by guests travelling on business.
10-0
Configuration A offers minimal options and is Finally, configuration C offers several comput-
guest
primarily used for quick reference by people ers and the full range of options and additionally
on-the-go. contains a lounge with full hotel service.
Configuration A
16-0
2-6 Computers Printer / Scanner
18-0
Fax Machine Copy Machine
36-0
18-0
10-0 Configuration B
36-0
80 Sq. Ft.
8-0
A1 A2 A3
16-0
288 Sq. Ft.

24-0
24-0
A5 A6
864 Sq. Ft.
A5 A6
Size Range and Seating Capacity Configuration C 17
Meeting Room
Conference Scheme
Meeting rooms can be categorized into either a The conference scheme is a more appropriate
conference scheme or a classroom scheme. setup for interactive discussions between guests
The main differences between the two is their and allows for open conversation.
seating capacity and what type of function will be
guest
held in the space. The majority of meeting room Three schemes for possible table and chair
spaces are equipped with projection screens and layouts can be seen in the diagrams to the left.
audio/visual equipment along with whiteboards.
U-Shape Scheme 30-0
18-0
16-0
288 Sq. Ft.
12 - 24 People
Hollow Square Scheme
25-0
A2 A3 A4 A5 A6
750 Sq. Ft.

28 - 32 People
A5 A6
Size Range and Seating Capacity

18 Dividable Scheme
Meeting Room
Classroom Scheme
The classroom scheme is a more appropriate
setup for a lecture because the individuals are
focused toward one side of the room. Therefore,
this scheme can seat more people.
guest
In the classroom scheme, tables are provided for A/V Equipment
note-taking purposes.
Whiteboard
30-0
18-0
288 Sq. Ft.

16-0
12 - 24 People
Classroom Scheme
25-0
A2 A3 A4 A5 A6
750 Sq. Ft.

42 - 75 People
A5 A6
Size Range and Seating Capacity Theater-style Scheme

19
Reception Hall
The reception hall is primarily used before and Smaller reception halls are often the same width
after an event taking place in the ballroom. It is as a meeting room to ease the design of the
appropriate for stand-up functions where plan. The designer can simply remove two walls
beverages and appetizers are served. Food is to increase the span of the room and replace
guest
presented at small buffet tables or passed with moveable partitions for flexibility.
around by servers.
72-0
30-0
Flexible Scheme 810 Sq. Ft.

28 - 90 People
27-0
2880 Sq. Ft.

68 - 350 People
40-0
A4 A5 A6
A5 A6
General Layout Size Range and Seating Capacity

20
Ballroom
Ballrooms are used for large events such as Design Criteria:

banquets, conventions and wedding receptions. Subdividable
Ballrooms can range in size from 4,000 sq. ft. to Proportion
over 30,000 sq. ft. Structure; no columns
guest
High ceiling height
The benefit of these large spaces is the Direct access to areas of service
4 : 3 Ratio
flexibility of subdividable space. The diagram to
the right represents different options of how the
ballroom can be divided to allow for additional
meeting rooms. Therefore, two or more groups
can use the space simultaneously.
Basic Proportion
224-0
72-0
4032 Sq. Ft.

56-0
200 - 500 People

Flexible Scheme A
A4 A5 A6
30,460 Sq. Ft.
136-0
2800 - 4500 People
A5 A6
Size Range and Seating Capacity Flexible Scheme B 21

Metrics
x
.3x
The diagram to the right represents the average .2x
ratio in size of the meeting room and the
reception hall to the ballroom. These ratios are
guest
.2y
determined from the average dimensions in the
.3y
chart below.
The chart below represents general dimensions
y
and areas of the meeting room, reception hall
and the ballroom. The chart also lists the
seating capacity of each room according to the
seating and table arrangement.
Function Space Size Ratio

Based on average dimensions
Function Space Dimensions Area Seating Capacity by Scheme

LxW Sq. Feet U-shape Hollow Classroom Theater Reception Banquet
Meeting Room 18 x 16 288 14 16 12 24

21 x 20 420 20 24 24 50
26 x 22 570 24 28 36 60
30 x 25 750 28 32 42 75
Reception 30 x 27 810 28 36 45 90 85 60
45 x 30 1350 28 36 50 100 100 72
60 x 34 2040 48 60 126 220 210 160
72 x 40 2880 68 80 150 320 350 210
Ballroom 72 x 56 4032 210 350 500 256

96 x 84 8060 330 550 840 660
160 x 75 12,000 700 1300 1500 1000
212 x 114 24,160 2700 1840
22 224 x 136 30,460 4500 2800
Metrics
22-0
32 ft.
20 ft.
20-0
12 ft.
.2x
guest
Theater-style Classroom Conference
& Banquet
Average space requirement per person

45-0
34-0
.3x
5-0 6-0
160-0 Banquet tables seating capacity
4-0 6-0 2-6
2-0
75-0
1x
2-6
1-4
Prototypical Size Ratio Minimum dimensions for classroom and

Based on average dimensions theater furniture layout 23
Prototypes
A2 A3
Small business center

guest
with 1 computer & 1

printer
1 or 2 small meeting
rooms
Usually located on the
ground floor level
Basic & Expanded Prototypical Packages
A4
Between 3 & 6 small
meeting rooms
1 small ballroom/
reception hall
Usually located on
2nd floor and
integrated among
guestrooms
24 Enhanced Prototypical Package

Prototypes
A5
Medium sized business center
guest
with 2-6 computers, a printer,
scanner & fax machine
Several subdividable meeting
rooms of varying sizes
1 very large subdividable
ballroom
Usually located on 2nd or 3rd
floor
Elaborate Prototypical Package
A6
Medium to large sized
business center with 2-6
computers, a printer, scanner
& fax machine
Several subdividable meeting
rooms of varying sizes
2 or more large ballrooms
Usually occupies more than
one floor level
Deluxe Prototypical Package 25

Recreational Amenities
At the minimum, hotels provide an outdoor swim-

ming pool. However, the trend in hotels is to provide
more recreational amenities for guests to relax. In
some cases, such as fitness centers and spas,these
guest
amenities can be offered to the public as well as the

guests.
Recreational amenities offered largely depend on

the budget of the hotel developer. Low budget
hotels tend to only include a small fitness center
and an outdoor pool. High-end hotels provide a
pool, fitness center and spa center. Resorts will Fitness Center
include all of the above and usually have multiples,
such as pools.
Location is important for recreational amenities.

The spa can be placed away from the lobby in order
to have a more peaceful atmosphere. Typically Pool
pools and hot tubs are located a few feet away from
one another to allow better guest circulation.
Fitness centers are generally located off the lobby
and have a connection to the pool.
Hot Tub
Spa
26
Swimming Pool
There are different types of pools to serve the needs of 60

various hotels. The recreational swimming pool is good
40
for families or hotels looking to provide a relaxing swim
for their guests. The lap pool often serves more of a
guest
fi tness than a recreational purpose. The Olympic size 20 40
pool combines both purposes by adding or removing

lane buoys.
Key planning considerations: Recreational Pool A1 A6

locate the pool near guest elevators, and if
80
possible without passing through the lobby
position the pool to receive natural sunlight 60
preferrably from mid-morning to late

8 28
afternoon
for indoor pools provide suffi cient ventilation
either through an operable roof or glass walls
Lap Pool A2 A3 A4
DO NOT provide a diving board, it is too much
184
of an insurance risk
164
Side View
3 3 3 9 6 3
82 102
Top View
Level Traditional L-Shape
Pool Depth Options Olympic Swimming Pool A5 A6

27
Fitness Center
32 The fi tness center is becoming the central recreational

amenity in hotels. The fi tness center should provide a
variety of exercise equipment to satisfy the needs of all
guests.
guest
22
Key planning considerations:
locate the center near guest elevators, and
near main entry for outside visitors
Basic Fitness Center provide a few mats for stretching near the
A1 A2
weight machines
42
providing tvs near the cardio machines is a
common amenity
32
Exercise Room : 600 Sq. Ft. Minimum
Aerobic Classroom:
800 Sq. Ft.
Average Fitness Center A3 A4
83 Treadmill:
21 62 50 Sq. Ft./ Unit
Exercise Bicycle:
50 Sq. Ft./ Unit
42 Nautilus Circuit:
400 Sq. Ft.
Weight Machines:
50 Sq. Ft./ Unit
28 Fitness Center with Aerobic Room A5 A6

Spa
40
Spas are the new recreational amenity to provide for
guests. The facility should include programs depend-
ing on the type of market or user the hotel is trying to
accommodate.
guest
28

near main entry for outside visitors
provide a reception area with clerk and chairs
for guests while they wait
Small Spa A4
try to keep programs requiring quiet away from
50
louder programs like whirlpools or the recep-
tion area
Possible Spa Programs:

28
Whirlpool / Hot Tub:

20 Sq. Ft. per person
Sauna: Medium Spa A5

50
Manicure / Pedicure:
Massage:
40
Facial:
Large Spa A6
29
Prototypes
A1 A2 A3
A1 A2 A3
guest
Medium recreational
pool
Medium swimming
or lap pool
pool
Small fitness center for
A1
Medium fitness center
5 Cardio
5 cardioMachines
machines
Free Weights
3 Nautilis machines
Stretching Area area
1 free weights
1 stretching area
Medium fitness center
for A2 and A3
10 cardio machines
1 Nautilis circuit
1 free weights area
2 stretching areas
Prototypical Package Bottom Line, Basic, Extended

Prototypical Package Bottom Line, Basic, Extended
A5
A5
Large Fitness Center
Large
15+ Fitness Center
cardio machines
10
2Cardio Machines
Nautilis circuit
Full Nautlis
3 free Circuit
weights areas
Free Weights
3 stretching areas
Medium
Medium SpaSpa
2 Manicure Rooms
Medium sauna
2 Massage Rooms
1 massage room
1 facial room
2 hot tubs / whirlpools
3 manicure stations
Prototypical Package Elaborate
Prototypical Package Elaborate
30
Prototypes
guest
A4 A6
Lap pool or olympic size
pool
Medium size fitness center
and spa for A4
Large fitness center for A6
Large Spa for A6
Medium sauna
5 massage rooms
2 facial rooms
2 hot tubs / whirlpools
3 manicure stations
Prototypical Package Enhanced & Deluxe

31
Food and Beverage Amenities
Hotels should include some type of food or bever-

age amenity for their guests. The most common
types provided are breakfast areas, bars and res-
taurants. In the past, chain restaurants were popu-
guest
lar choices for hotels but this has decreased

because it was found to give hotels a bad name in
food service. More common today are privately
owned restaurants that continue the theme or over-
all design aesthetic of the hotel.
Bar
Any food and beverage amenities should be located
near the lobby and if possible have direct access to
the exterior for outside visitors.
Restaurant
Most hotel guests wish to have food and beverage
available not only during regular hours but after
hours as well.
The type of food and beverage amenities should be

based on the market and user that the hotel is try- Bar Breakfast
ing to attract. Typically, the longer the stay at a Area
hotel the more food and beverage amenities should
be provided except in the case of extended stay
hotels.

market characteristics
concept (type of menu, service, enter-
tainment to be provided)
the atmosphere that the hotel wants to
create
32
Breakfast Area
Breakfast areas are the minimum food amenity a hotel 25

should provide. The breakfast area can range from a
continental breakfast to hot counter service. Often food
is available for on the go or quick service.
guest
20
If a hotel does not wish to provide a breakfast area, a
common alternative is to outsource this amenity. The
space should then include an exterior entrance as well
as an entrance from the lobby which can be closed
Small Breakfast Area A1
when the area is not open.
35

near main entry for outside visitors 15
provide a reception area with clerk and chairs

for guests while they wait
keep program requiring quiet away from louder
Medium Breakfast Area A2 A5
program such as whirlpools or the reception
45
area
Outsourced
45
Breakfast Area Circulation Large Breakfast Area A3 A6

33
Restaurant
60 Restaurants are the main food amenity found in hotels.

They should start with a concept or idea of the food to
be provided. Each establishment can vary in size
depending on the type, and location of the hotel. In
30
guest
general, a restaurant should provide seats equal to 0.6

times the number of guest rooms.

Small Restaurant A2 provide direct access to the kitchen and other
back of house services
locate the restaurant so that it is visible from
50 public areas
try to pair restaurants with bars nearby for
guests to lounge or wait
45
Typical Sizes and Shapes for Dining Tables

Square Round Rectangle
30 36
36
Medium Restaurant A3 A4 Table for 2 30
80
36 48
48
Table for 4 36
50
72
60
Table for 6 42
Large Restaurant A5 A6
34
Bar
Bar and lounge areas vary greatly from hotel to hotel 25

because of the market. They can range from a sports
bar to a dive bar and even a wine bar. If the bar is
placed in the lobby, it can provide additional seating.
guest
Lounge seating should accomodate 0.3 times the num-
ber of guest rooms. 20

provide screens or level changes to create
more intimate spaces between seating groups Small Lobby Bar A2
organize seats around a focal point whether
35
that is the bar or a type of entertainment
make the area visible to the lobby and guests
provide control to video and sound behind the
bar to be adjusted when necessary 15
consider using different types of seating such
as tables, lounge chairs, sofas, and seats at
the bar
Medium Bar A3 A4
Minimum Bar Design 45
24
30
10-10 35
28
48
24
Large Bar / Restaurant A5 A6

35
Prototypes
guest
A1
Small breakfast area

near the front desk
Provide a 3 wide
counter for appliances
like toasters, etc.
Usually located near
the main enterance
Prototypical Package Bottom Line
A2
of coffee shop for
guests and public
Medium sized
restaurant that serves
both lunch and dinner
36 Prototypical Package Basic

Prototypes
guest
A4
Small bar area located

near the front desk
Small restaurant with
possible carry out
option
Prototypical Package Enhanced
A3 A5 A6
Large separate lounge
area with separate bar
Large restaurant
for continental
breakfast
Prototypical Package Expanded, Elaborate, Deluxe 37

Retail Amenities
Some hotels contain retail space as a public amenity to

its guests and visitors. These retail spaces vary from
small convenience stores and gift shops, medium sized
high end boutiques and larger malls with numerous
guest
stores.
Hotel gift shops provide souvenirs such as magnets,

t-shirts, hats and postcards for guests.
Retail
Convenience stores offer easy access to everyday goods
for the hotel guests. General staple goods include milk,
bread and snacks. Other convenience items are provided
for guests who might have forgotten them such as
cosmetics, hair products or umbrellas. Finally, impulse
buys are also for sale such as magazines and candy.
Finally, the last type of retail located in hotels are high end Convenience
boutiques and other specialty stores. These retail shops
are likely to appear in cities, hotels with entertainment
amenities and hotels that appeal to more affluent guests. Lobby
Two important aspects of good retail design are the Gift Shop
storefront and the circulation throughout the store. Both
are essential for the attraction of customers into the store.
The storefront and window display should be inviting and
include items appealing to the intended customers to
draw their interest into the store. Once in the store, the
circulation should be set up to expose the customer to the
maximum number of goods and for easy traffic flow
through the space. The arrangement of aisles, tables and
clothing racks influences the customers direction and
movement through the store.
38
Retail Amenities
General Layout Design
The layout and design principles outlined here can be

applied to each of the retail amenities appearing in
hotels.
6-0
MIN.
guest
The location of the cashier can improve the stores
security. The cashier should have an expansive range
of surveillance of the store and its exit. In location A,
the cashier is located at the perimeter and has a full
view of the store. Location B on the other hand does
Cashier Location A Cashier location B
not have full view and therefore should have two or
more cashiers.
Circulation
Location of aisles and displays influences the
customers movement and draws the customer
through the store.
Four basic layouts are:

Straight: use of the wall and aisles to
maximize the amount of merchandise to sell
results in an easy traffic pattern. Straight Layout Diagonal Layout
Diagonal: a slight variation of the straight
layout; offers excellent visibility for cashiers.
Curved: the soft angles allow for easy traffic
flow and visual appeal. This layout is best for
high-end specialty stores.
Geometric: angled displays offer visual
appeal. This layout works well for clothing
shops.
Curved Layout Geometric Layout

39
Gift Shop & Convenience Store
The design of the hotels convenience store and Convenience Store

gift shop are very similar due to their program. Staple Goods
The key difference between the two is the goods
A3 A6 Milk, bread, snacks
that they sell. Many times, the two can be

Gift Shop Convenience Items
guest
grouped together as one store.

Cosmetic, hair products, umbrellas
A5 A6
The convenience store and the gift shop should
be located in close proximity to the lobby and Luxury / Impulse Items
Magazines, candy
should be in direct view from areas with the most
guest circulation, such as the elevators.
Therefore, it will frequently be seen and visited.
Convenience
Location of Goods: Scheme A
Lobby
Gift Shop
40 Location of Goods: Scheme B

Specialty Store
Specialty retail stores, such as high end boutiques, appear in hotels located
in cities, hotels with entertainment amenities and hotels catering to more
affluent guests.
Hotel Hotel
There are two options for the location of specialty retail in a hotel. First, it
guest
can be located directly within the hotel, intended specifically for the hotel
guests. Or the hotel can be located within a mixed-use development,
allowing both the hotel guest and the general public to shop there.
Retail Location A Retail Location B

Planning & Design Considerations:
As previously mentioned, the main focus of good retail design is the attrac-
tion of the customer into the store. Two ways of achieving this is through
the design of the stores exterior and the circulation within the store.
Exterior
Storefront: The window display should be attractive and dis-
play the best merchandise.
Signage: The use of bold color, lighting and unique lettering
to draw the customers attention.
Entrance: The entrance to the store should be located within
the flow of pedestrian traffic to maximize the amount of
customers.
Interior
Circulation: Easy navigation will draw the customer through Visibility of storefront and window display
the store and the layout will influence the customers direction of
travel.
Display layout: The layout of tables and displays should maxi-
mize the amount of merchandise visible to the customer upon
entering the store.
Design: Innovative modern interior design appeals to the
customers senses.
Display of merchandise 41
Prototypes
A3 A5
Because of their similar program, this
guest
prototypical floor plan can be

interchangeable between the gift
shop and the convenience store.
Located in close proximity to
the lobby
Conveniently located within
the main circulation path
Storage
Expanded & Elaborate
Prototypical Package
42 Prototypical Floor Plan

Prototypes
A6
guest
Gift shop and convenience
store in close proximity to
the hotel lobby and within
the major traffic flow
Specialty retail shops are
visible from the hotel lobby
Promenade for the specialty
shops is accessed off the
hotel lobby
Deluxe Prototypical
Package
Storage
Prototypical Specialty Shop Floor Plan 43

Entertainment Amenities
Entertainment amenities are offered to hotel

guests looking for a fun and exciting experience.
Common types of entertainment found in hotels
include casinos, theaters and nightclubs. They
guest
are more common in resorts and large urban

hotels. By being located within the hotel, guests
are offered the convenience of having a fun and Theater
exciting experience without having to leave the
hotel. These hotels also attract other non-guest
visitors. Therefore, the design of these ameni-
ties must cater to a variety of users.
The designers responsibilities include creating

a unique and exciting atmosphere. Although
allowed more freedom in creativity and
innnovation, the design of these amenities tend
to be the most diffi cult due to its complex Nightclub
program. Casino
Nightclub
Lobby
44
Casino
There is a lot involved in the design and layout navigation to increase the guests likelihood of
of a casinos gaming fl oor. The layout and playing more games and therefore spending
placement of card tables and slot machines is more money.
designed to maximize the guests excitement
and lure to play the games. Gaming tables and slot machines should be
guest
grouped separately for an easy and effi cient
Unlike other public amenities, casinos require gaming fl oor layout. Gaming tables require
Roulette Craps Blackjack Slots
integration among several other public spaces more space to allow for crowds to form, n n 5n 50n
to be successful. Restaurants, bars and whereas slot machines are grouped in a tight
Ratio of casino tables and slot
nightclubs are located along the outskirts and in linear or radial fashion. machines on the gaming floor
the center of the gaming fl oor to enhance the
lively atmosphere and also stimulate business In addition, casinos also include separate
from one to the other. It also creates an indirect high-stakes rooms along the gaming fl oor
circulation path throughout the gaming fl oor that perimeter and also separate areas for poker.
is intentionally designed to have poor
Gaming Tables
250 sq. ft. each
Slot Machines
Linear: 10 sq. ft. each
Radial: 20 sq. ft. each
Casino Layout Schematics Diagrammatic Layout and Grouping of Games 45

Nightclub
New trends in nightclub design focus on cutting Nightclub design is similar to that of the restaurant
edge creativity and innovative ideas. The club is and bar but does not require the additional service Bar Area
designed to give the user an unforgettable area of a kitchen.
experience catered specifi cally to the intended
clientele through visual stimulation and an exciting The plan should be divided into distinct zones for
Dancefloor
guest
atmosphere. Also, more emphasis is placed on the bar, dancefl oor and lounge area. The bar
the mood created by the nightclubs interior. Two should be visible from the entrance and also in
main aspects of the interiors design and decor close proximity to the dancefl oor. The lounge
Lounge Area
that enhance the guests experience are lighting areas are more intimate spaces and should be
and furnishings. placed around the perimeter to provide privacy to
guests.
Lighting
Dark ambiance The bubble diagram below shows the common
Colorful LED lighting percentage ranges of square footage that each of
Furnishings these areas occupy. The diagrams to the right use
Contemporary design these percentages to represent different layout
Innovation in materials schemes.
20% - 30%
50% - 60% 10% - 25%
46 Square Footage Percentages of Nightclub Program Diagrammatic Layouts

Theater
Hotels that include other entertainment Design considerations include:
amenities may have theaters that accommodate Seating capacity and arrangement
a variety of performances such as comedians, Circulation: public traffic flow should be
musicians and/or cabarets. The most common straightforward in case of an emergency Tickets
type of theater seen in hotels is the proscenium Visual criteria
guest
layout (shown below) that provides a direct Acoustical criteria
relationship between the audience and the Architectural expression and goals Concessions
performer.
Dressing Rooms
Crew Lounge
Prop / Scenery Storage Stage
Administration Offices
Restrooms
Shipping & Receiving Area
Backstage Stage Mechanics / Lighting
A/V Equipment
Stage
Theater Program Layout Proscenium Theater 47

Prototypes
A6
This package prototype tends to
guest
attract a young crowd and is most

likely to appear in a city
The hotel guest and other visitors
share this amenity. Therefore, the
club must be easily accessible from
the street.
Enhanced Prototypical Package
48
Prototypes
A6
Integration among several types of
guest
public amenities such as restaurants,
bars and nightclubs, located along the
perimeter and in the center of the
gaming floor
Casino
Deluxe Prototypical Package 49

Guest Sequence
guest
Fundamental Sequences 51
Levels of Service 52
Overnight Visitor 53
Business Visitor 59
Entertainment Visitor 62
Distances of a Sequence 65
SG1: Jaunt 70
SG2: Trip 71
SG3: Tour 72
SG4: Excursion 73
Fundamental Sequences
The guest sequences analyze the experiential jour- Overnight Visitor

ney of the user as they travel through the program- Sequence
matic elements of the hotel. The users outlined in

this chapter are the overnight visitor, business visi-
guest
tor, and entertainment visitor. The following chapter Business Visitor
Sequence
outlines the fundamental sequences for three dif-
ferent users.
Entertainment Visitor
The guest sequences are dened through logically Sequence
ordered sets of programmatic elements related to
each other by the progression of the user. The
baseline sequences are identied for the users and
are then related to a typical hotel oor plan to dia-
gram how the oor plan is arranged in response to
each sequence. The short, average, and long dis-
tances of a sequence are diagrammed to show the
range of the total journey traveled by the users
within each of the baseline sequences.
It is necessary for every designer to understand the

guest sequence in order to provide a successful
experiential journey for each of the three users
within their hotel. Four packages have been dened
at the end of the chapter to provide the designer
Key
with a proper collection of sequences to accommo-
date any hotel design. Arrival Curbside Greeting Entrance Entrance Greeting
Expanded Lobby
Lobby Expanded Lobby Lounge
with Private Seating
Check-in Check-in
Check-in Business Center
with Luggage Carts with Bellman Service
Bar Vending Restaurant Fine Dining
Elevator
Elevator Guest Room
with Bellman Service
51
Levels of Service
Service increased from a standard arrival to a

curbside greeting.
guest
Service increased from a standard entrance

to an entrance greeting.
Service increased from a standard check-in to

a check-in with luggage carts to a check-in
with bellman service.
Service increased from a standard lobby to an

expanded lobby to an expanded lobby with
private seating.
Service increased from vending to a standard

restaurant to fine dining.
Service increased from a standard elevator to

an elevator with bellman service.
This diagram illustrates the relationship between

programmatic elements and possible levels of ser-
vice. The level of service does not disrupt the re-
lationship between programmatic elements and the
users progression through the hotel.
52
Overnight Visitor
Overnight Visitor
Sequence
guest
Overnight Visitor
Arrival | Direct
Overnight Visitor
Arrival | Indirect
Overnight Visitor
Arrival | Elevated Lobby
Overnight Visitor
Amenities | Business
Overnight Visitor
Amenities | Entertainment
The arrival sequences of the overnight visitor are

affected by the relationships between the entrance
of the hotel, the location of the check-in desk, and
the lobbys position within the sequence of pro-
grammatic elements. The sequences of the over-
night visitors progression from their guest room to
a hotel amenity are affected by the type of amenity.
53
Overnight Visitor
Arrival | Direct
ght Visitor
al | Direct
guest
The direct arrival sequence is defined by the over-

night visitor entering the hotel and proceeding
directly to the check-in desk before passing through
the lobby to get to the elevator.
54
Overnight Visitor
Arrival | Indirect
Overnight Visitor
Arrival | Indirect
guest
The indirect arrival sequence is defined by the over-
night visitor entering the hotel and passing through
the lobby and lounge before approaching the check-
in desk.
55
Overnight Visitor
ght Visitor
ed Lobby
guest
56
Overnight Visitor
Overnight Visitor
guest
Left: The elevated lobby arrival sequence is defined
by the overnight visitor entering the hotel and pass-
ing through the lobby before traveling up the eleva-
tor to get to the check-in desk.
Right: The business amenity sequence is defined

by the overnight visitor traveling down the elevator
to the lobby and through the lounge before arriving
at the meeting room.
57
Overnight Visitor
ght Visitor
rtainment
guest
The entertainment amenity sequence is defined by

the overnight visitor traveling down the elevator to
the lobby and passing through both the lounge and
bar before arriving at the restaurant.
58
Business Visitor
Business Visitor
Sequence
guest
Business Visitor
Arrival | Direct
Business Visitor
Arrival | Elevated
The arrival sequences of the business visitor are

affected by the relative location of the meeting room
to the vertical organization of the hotel.
59
Business Visitor
Arrival | Direct
ss Visitor
al | Direct
guest
Left: The direct arrival sequence is defined by the

business visitor entering the hotel and passing
through the lobby and the lounge before arriving at
the meeting room, located on the ground floor.
Right: The elevated arrival sequence is defined by

the business visitor entering the hotel, passing
through the lobby and the lounge before traveling
up the elevator to get to the meeting room, located
on a higher level.
60
Business Visitor
Arrival | Elevated
Business Visitor
Arrival | Elevated
guest
61
Sequence
guest
Arrival | Lobby
Arrival | Restaurant
The arrival sequences of the entertainment visitor

are affected by the relative location of the entrance
of the restaurant within the progression of program-
matic elements of the hotel.
62
Arrival | Lobby
Arrival | Lobby
guest
The lobby arrival sequence is defined by the enter-
tainment visitor entering the hotel and passing
through the lobby, the lounge, and the bar before
approaching the entrance of the restaurant.
63
Arrival | Restaurant
Sequence
estaurant
guest
Left: The restaurant arrival sequence is defined by

the entertainment visitor entering the restaurant
directly rather than passing through the program-
matic elements of the hotel.
Right: The short, average, and long distances of a

sequence are diagrammed to show the range of the
total journey traveled by the users within each of
the baseline sequences.
64
Distances of a Sequence
Overnight Visitor
guest
Arrival | Direct Arrival | Indirect
65
Overnight Visitor
guest
66 Arrival | Elevated Lobby

Overnight Visitor
guest
Amenities | Business Amenities | Entertainment
67
Business Visitor
guest
Arrival | Direct Arrival | Elevated
68
guest
Arrival | Lobby Arrival | Restaurant
69
Sg1
Jaunt
Overnight Visitor
Arrival | Direct
Overnight Visitor
guest
Business Visitor
Arrival | Direct
Overnight Visitor
Arrival | Indirect
Overnight Visitor
Overnight Visitor
Business Visitor
Arrival | Direct
The Sg1, or Jaunt Package, represents the minimal
collection of sequences required for a hotel. The
Arrival | Direct sequences included are the most direct and sim-
plistic in programmatic progression when compared
to the other sequences. This package accommo-
dates the overnight visitor and the overnight visitor
who may have the intention of using the meeting
room as well as the business visitor. This package
Overnight Visitor is stripped of any entertainment amenities.
70 Arrival | Indirect
Business Visitor
Arrival | Direct
Trip Sg 2
Overnight Visitor
Arrival | Indirect
Overnight Visitor
guest
Overnight Visitor
Business Visitor
Arrival | Direct
Arrival | Direct
Overnight Visitor
Arrival | Indirect
Overnight Visitor
TheAmenities
Sg 2, or Trip Package, represents the standard
| Business
collection of sequences available for a hotel. The
sequences included are slightly above what is
Overnight Visitor
required,| Entertainment
Amenities but remain simplistic in the progression
through the programmatic elements of the hotel.
This package accommodates the overnight visitor
and theBusiness Visitor
overnight visitor who may have the inten-
Arrival | Elevated
tion of using the meeting room and the restaurant.
This package is also receptive to the business visi-
tor and entertainment
Entertainment Visitor visitor.
Arrival | Lobby 71
Arrival | Direct
Sg3
Tour
Overnight Visitor
Arrival | Indirect
Overnight Visitor
guest
Overnight Visitor
Business Visitor
Arrival | Elevated
Arrival | Lobby
Overnight Visitor
Overnight Visitor
Amenities | Business The Sg3, or Tour Package, represents an extended
collection of sequences for a hotel. The sequences
included become more complex in their experiential
Overnight Visitor
Amenities | Entertainment qualities by spanning the progression through the
programmatic elements of the hotel on to multiple
levels. This package accommodates the overnight
Business Visitor visitor and the overnight visitor who may have the
Arrival | Elevated
intention of using the meeting room and the restau-
rant. This package is also receptive to the business
Entertainment Visitor visitor and entertainment visitor.
72 Arrival | Lobby
Arrival | Lobby
Excursion Sg 4
Overnight Visitor
Overnight Visitor
guest
Overnight Visitor
Business Visitor
Arrival | Elevated
Arrival | Lobby
The Sg 4, or Excursion Package, represents the all-

inclusive collection of sequences possible for a
hotel. The sequences included represent the most
complex in their experiential qualities by elevating
the programmatic elements of the hotel, allowing
for an elongated progression through the hotel. This
package accommodates the overnight visitor and
the overnight visitor who may have the intention of
using the meeting room and the restaurant. This
package is also receptive to the business visitor
and entertainment visitor.
73
Back of House
Introduction 75
Back of House Packages 76
B1: Economizer 78
service
B2: Baseline 79
B3: Specialty 80
B4: Everything 81
Front Office 82
Main Kitchen 88
Service Facilities 94
Mechanical 98
Back of House Trends 104

The service areas in a hotel are referred to as the
back of house (BOH). Though rarely seen by a
guest, the back of house is the most crucial part of
the plan. At no time should the hotel guest be
aware of everything that is taking place in the back
of the house, however, the smooth operation of the
front of house is completely dependent upon what
is taking place behind the scenes. The two func-
tions must be kept separate, yet interrelated so that
they both function smoothly, efciently and eco-
nomically. The organization of the administration
ofces and service areas greatly inuences the
service
staffs ability to meet overall administrative needs,
and to provide efcient food and beverage, house-
keeping, repair, and engineering services to the
hotel. The following sections discuss the opera-
tional characteristics, and the planning and design
criteria for each area.
75
Back of House Packages
Economizer
Everything
Specialty
Baseline
B1 B2 B3 B4
General administrative ofces

Ofce storage
Laundry & housekeeping
Linens & supplies storage
Employee lockers & toilets
General storage
Food and beverage storage
service
Trash & recycling

Loading & receiving
Mechanical rooms
Specic administrative ofces
Meeting room storage
Kitchen
Food preparation area
Restaurant toilets
Restaurant & kitchen storage
Employee lounge & cafeteria
Engineering department
Package Breakdown
Packages grow with each additional Function-specic ofces
amenity. The chart to the right de-
scribes what each package contains.
Function-specic storage
Function-specic toilets
Additional amenities ofces
Additional amenities storage
Additional amenities toilets
76
Back of House & Amenities
A2 A5
A1 A3 A4 A6
service
or
B1 + and = B2 + = B3 + = B4
or
Corresponding Packages
This diagram shows the relation of ameni-
ties packages and their corresponding
Back of House packages. Highlighted
are the main differences between each
package.
77
B1 Programmatic Diagrams
Economizer
General administrative offices
Office storage
General storage
Trash & recycling
Loading & receiving
Mechanical rooms
MEETING
ROOM RECRE-
ATION
LAUNDRY
service
HOUSE-
KEEPING
EMPLO-
YEE
LOBBY
RECE-
IVING FRONT
STOR-
AGE OFFICE
MECH-
ANICAL FOOD &
BEVERAGE
Package 1 Diagram
The BOH package 1 is made up of the
most basic service areas needed for
a hotel: administrative offices, laundry
and housekeeping areas, small em-
ployee facilities, mechanical rooms, a
receiving area, and storage areas.
78
ge 2 B2
Baseline
offices General administrative offices
Office storage
ng Laundry & housekeeping
ge Linens & supplies storage
ets Employee lockers & toilets
General storage
rage Food and beverage storage
Trash & recycling
FUNCTION SPACES Loading & receiving
RECRE-
Mechanical rooms
offices ATION
Specific administrative offices
service
Kitchen
LOBBY
MAIN KITCHEN Food preparation area
orage EMPLOYEE FRONT Kitchen storage
HOUSE- OFFICE
KEEPING
LAUNDRY
RECEIVING/
STORAGE
FOOD & BEVERAGE
MECHANICAL
Package 2 Diagram
The BOH package 2 grows significantly
because of the addition of a restaurant
and bar to the hotel. This addition
requires enough kitchen space to
support the restaurant size, as well as
additional food and beverage storage,
and greater mechanical facilities.
The overall size of this package is
increased to support additional employ-
ees and a higher hotel occupancy.
79
B3
Specialty
Back of House Package 3
Specialized
General
Office administrative
storage offices
Office storage
Laundry
Linens& & housekeeping
supplies storage
Linens & supplies
Employee storage
lockers & toilets
Employee lockers
General storage & toilets
General storage
Trash & recycling
FUNCTION SPACES
Trash & recycling
Loading & receiving
Loading & receiving
Mechanical rooms
Mechanical rooms
Specific administrative offices RECREATION
service
Kitchen
Kitchen
FoodFood preparation area
preparation area
Kitchen storage MAIN KITCHEN LOBBY
Restaurant toilets
Restaurant
Employee & kitchen
lounge storage
& cafeteria
EMPLOYEE FRONT
Employee lounge
Engineering & cafeteria
department
OFFICE
Engineering department
Function-specific offices HOUSE-
Function-specific
Function-specific offices
storage
KEEPING
LAUNDRY
Function-specific storage RECEIVING/
Function-specific toilets STORAGE
FOOD & BEVERAGE

Package 3 Diagram
The BOH package 3 is used in hotels MECHANICAL
with a specific function, whether it has
a spa or a ballroom. These amenities
have additional spatial requirements for
the BOH areas that serve them, such
as large storage areas and specific ENGINE-
mechanical needs. The overall size of ERING
this package is increased to accom-
modate a higher level of service, larger
restaurants and bars, and additional
administrative offices.
80
B4
Everything
Office storage
General storage
FUNCTION SPACES Trash & recycling
Loading & receiving
Mechanical rooms
service
Kitchen
Food preparation area
RECREATION Kitchen storage
Employee lounge & cafeteria
MAIN KITCHEN Engineering department

Function-specific offices
LOBBY Function-specific storage
EMPLOYEE Additional amenities offices
FRONT
Additional amenities storage
HOUSE-
OFFICE
KEEPING
LAUNDRY
RECEIVING/
STORAGE
Package 4 Diagram
The BOH package 4 is used for a hotel
FOOD & BEVERAGE that has everything: the highest level
of service, high occupancy, multiple
restaurants, bars and cocktail lounges,
a spa, multiple ballrooms and meeting
rooms, and in some cases, entertain-
MECHANICAL ment areas and retail outlets. The
BOH space required to serve these
increased amenities is larger than the
previous three packages, and must
ENGINE- support a high number of employees
ERING
and administrative personnel.
81
B1 Front Office
Spatial Relationship Diagrams
The front office area of a hotel is typically located
in close proximity to the front desk. This allows for front desk
the most efficient service to the front desk per- general manager
sonnel, and groups all the administrative offices reservations manager

together. There are typically four main divisions in
LOBBY
the front office: general administration, human
human
resources, accounting and sales. In package 1, resources
FRONT
these divisions may only accommodate a handful OFFICE storage
of personnel, and do not require much storage toilets
space. assistant manager
accounting
sales
service
B2
The front office divisions increase in size as the front desk
hotel increases in size to accommodate the need general manager

interview room
for more specialized administrative personnel.
training room
With the addition of a restaurant, there is also the human
human resources director
resources
need for a food and beverage manager to specifi- LOBBY reservations manager
cally coordinate this area. credit manager
accounting payroll manager

controller
FRONT
OFFICE
sales director of sales
assistant manager
storage
security food & beverage manager
toilets
82
B3
front desk
general manager
reservations manager
assistant manager In package 3 there is even more space allocated
interview room to the front office area to accommodate a greater
training room
HR human resources director number of specialized personnel in all four divi-
catering manager sions. These additional positions help to coordi-
director of sales nate the hotel staff and various departments.
LOBBY SALES
FRONT sales representative
director of public relations
OFFICE
credit manager
payroll manager
ACCOUNT-
assistant controller
ING
controller
count room
safe deposit storage
telephone operators food & beverage manager
service
toilets
security
front desk
B4
general manager
assistant manager
interview room The front office of a BOH package 4 has all the
training room same requirements as a package 3 with the addi-
human
human resources director tion of a banquet manager and a convention ser-
resources
catering manager
vices division. These additions are needed to
director of sales
LOBBY sales
convention services coordinate the numerous events held at these
FRONT banquet manager large hotels.
OFFICE sales representative
public relations director
credit manager
payroll manager
accounting
assistant controller
controller
count room
storage
safe deposit food & beverage manager
telephone operators toilets
security
83
B1 Front Office
Prototypical Plans
toilets
sales
copy station
accounting
storage
interview room
general manager
human resources
Front Desk /
Lobby
service
Package 1 Plan
The front office space is located
directly behind the hotel lobby and front
desk, and the rooms are efficiently or-
ganized. This small hotel only requires
offices and support rooms for a small
number of personnel. This area is also
located next to a back entrance so
that the personnel do not enter into the
main lobby with the hotel guests.
84
B2 B3 B4
HR director
recruitment manager HR manager
training room copy station
training room interview rooms

personel reception General Front Ofce
director of finance
coffee storage
accounting manager
security safe deposit boxes
accounting reception womens restroom
storage/archives mens restroom
director of rooms
service
safe deposit boxes
counting room cashier
reservations front desk manager
front office manager work area
counting room sundry Package 4 Plan
front office manager Although this plan is of a hotel that
uses a BOH package 4, a similar layout
front office storage
would also be used in packages 2 and
3, except that it would be smaller and
have less specific functions. A unique
Front Desk / characteristic of these typically larger
Lobby hotels is that the front office space
is divided into departments, which,
depending on the footprint of the hotel,
may be located in different areas or on
different floors (see following page).
85
B2 B3 B4 Front Office
Prototypical Plan
service
director OPS
SD accounts
general manager
executive & sales admin.
storage
Package 4 Plan
event managers
This plan complements the front office
layout on the previous page. Since the reception
front office requirements for this large
hotel are so numerous, the program catering manager
is broken down into departments and
separated onto two different floors,
each with offices, reception areas, stor-
age and copy rooms and facilities for
the personnel.
sales representatives
copy station
SD accounts
director of sales
director of food & beverage
director of events
86
Office Metrics
The front office is very tightly planned and orga-
nized to minimize unused space. Individual rooms
Standard Office are avoided in favor of an open office plan.
Workstations occupy on average 60-80 sf each
and allow for more flexibility in the office arrange-
100-120 sf ment. Offices are reserved for managers and are
9
secure areas.
12
service
Executive/Managerial Office
120-150 sf
12 Office Metrics
Overall Space Planning
10-15 sf per guestroom
Open Office Layouts
50-80 sf / Cubicle
Occupant Load
100 sf / Person
12
87
B1 Main Kitchen
The BOH package 1 does not have a kitchen
since there is no restaurant in a hotel that would
use this package. There is however a quick-ser- RECEIVING & STORAGE
vice breakfast area or a small snack and drink trash/recycling area
bar, which only require food and beverage stor- locked storage F&B
loading dock STORAGE
age rather than a full kitchen. In all packages, the receiving area
receiving area of the hotel is connected to the refrigerated beverage storage
food and beverage service area so that the goods beverage storage FOOD &
dry food storage BEVERAGE
can efficiently be distributed without disrupting
refrigerated food storage
the rest of the hotel.
service
B2
FUNCTION SPACE
With the addition of a restaurant and bar to a

chefs office
hotel, there is a need for a kitchen and additional food controller office
kitchen, food and beverage storage. The shipping restaurant pantry
and receiving areas, including the loading dock

MAIN KITCHEN
and trash and recycling areas increase in size to RECEIVING & STORAGE
trash/recycling area
accommodate the larger facilities. shipping/receiving office
locked storage
receiving area
loading dock F&B
STORAGE FOOD & BEVERAGE
refrigerated beverage storage
beverage storage
dry food storage
88
B3
FUNCTION SPACE
restaurant pantry
With the addition of a ballroom there is a need for
banquet pantry
bake shop larger kitchen facilities, with an in-house bake
room service area
shop, room service area, banquet pantry and
chefs office
food controller office additional food, beverage and tableware storage.
MAIN KITCHEN
RECEIVING & STORAGE
trash/recycling area
shipping office
locked storage
receiving office
receiving area F&B
loading dock STORAGE
FOOD & BEVERAGE
refrigerated beverage storage
beverage storage
dry food storage
service
china/silver/glass storage
banquet pantry
B4
bake shop FUNCTION SPACE
room service area
chefs office The main kitchen for a BOH package 4 has the
food controller office
restaurant pantry
greatest space requirements, in order to best
serve the high number of guests and to cater to
MAIN KITCHEN the numerous events held at the hotel. There is
RECEIVING & STORAGE
trash/recycling area often a secondary kitchen adjacent to the ball-
shipping office
locked storage rooms, which would only be used during an event
receiving office
receiving area to reduce the travel time for the
loading dock
servers between the kitchen
refrigerated beverage storage and the ballroom.
refrigerated food storage F&B
beverage storage STORAGE FOOD & BEVERAGE
dry food storage
china/silver/glass storage
89
B1 Main Kitchen
Prototypical Plans
Quick Service
Food & Beverage
service
food & beverage storage

Package 1 Plan
With only a quick service snack and
drink bar, rather than a full restaurant,
there is only the need for food and
beverage storage.
90
B2 B3 B4
shipping/receiving office
loading dock
trash/recycling holding
trash compactor bay
locked storage
beverage storage
receiving garage
service
main kitchen
janitor closet
Package 4 Plan
kitchen storage
Whether it is for a package 2, 3 or 4,
the kitchen area needs to be efficiently
organized regardless of its size. There
chefs office
is an important relationship between
kitchen prep. area the locations of the receiving area
dry storage (where the food, beverages and sup-
restaurant manager plies enter the hotel), the food and
beverage storage areas, the cooking
kitchen entry areas, the food preparation area, and
the restaurant.
Restaurant
91
B3 B4 Main Kitchen
Prototypical Plan
banquet kitchen
Ballroom
service
Package 4 Plan
In larger hotels, specifically in a BOH
package 3 or 4, the numerous events
held in the hotel ballrooms require a
secondary kitchen, in addition to the
main kitchen described on the previous
page, for more efficient service to the
ballrooms. It is important, however,
that if the two kitchens are on different
floors of the hotels, they need to be
linked with elevators and stairs.
92
1
3 3
5 6 7 4
2 2
Main Kitchen Metrics
5
The kitchen layouts shown to the left are exam-
10 5 6 6 7 7 4 4 ples of efficiently laid out plans of kitchens serv-
9
ing their respective restaurant and ballroom/
banquet areas. Considerations should be taken
12 6 7 8 when deciding the overall size of the kitchen with
respect to the restaurant function. Smaller kitch-
Layout 1 - Small restaurant, Hotel size 100 - 200 guestrooms
ens may only handle one meal a day while larger
kitchens may handle all three with multiple turn-
Key overs. Kitchens are attached to the restaurant but
2 7 1. Waiters Passageway - meal and beverage
7 counter - dish return should also be located as close as possible to the
7 2. Dishwashing area (dishes, glasses, silver)
2 6 7 ballroom and banquet areas they serve as well.
3. Beverages - preparation and serving
1 6
6 4. Pastry (cookies, cakes, ice cream, dessert) - Large ballrooms should have a smaller kitchen
service
6
2 3
5 preparation and serving directly linked to the ballroom itself. These kitch-
3 5 5. Cold Kitchen (cold appetizers, salad, fish) -
preparation and serving ens are designed as a staging area for the warm-
4 9 6. Warm kitchen (sauces, roasts, grill, fish) - ing and storage of food for an event.
preparation including large apparatus area and
10
serving
4 4 8 7. Warm kitchen (soups, vegetables, entrees) -
preparation including large apparatus area and
Layout 2 - Restaurant, Hotel size 200 - 500 guestrooms serving
8. Pot and pan washing
9. Vegetable preparation
10. Meat preparation
11. Vegetable cold storage
3
12. Meat and cold storage
3
2 2
1
Main Kitchen Metrics
5 6 7 4 Main Kitchen = 1/3 area of Restaurant Area
+
2 sf / Ballroom and Banquet Seat
+
5 5 5 6 6 7 7 4 4 4 1 sf / Lounge Seat
+
1 sf / Hotel Guest
Food and Beverage Storage

10 12 6 7 9 30-50% of Main Kitchen Area
8
Receiving and Storage
8-10% of overall BOH area
Layout 3 - Restaurant, Hotel size 500 - 1000 guestrooms
93
B1 Service Facilities
The service facilities of a hotel include the laun-
dry, housekeeping and employee areas. In a BOH
soiled linen room
package 1, these areas are not very big and do supplies storage
not require as much staff as a hotel with a higher laundry supervisor
LAUNDRY
occupancy. laundry room
mens lockers/toilet HOUSE-

EMPLO- KEEPING
womens lockers/toilet YEE
LOBBY
linen storage
housekeeper
supplies storage
lost & found
uniform issue/storage
service
B2
This package has the same requirements as the

mens lockers/toilet
package 1 service facilities, however, the spaces womens lockers/toilet
are larger to accommodate more laundry equip- MAIN KITCHEN
soiled linen room
ment, storage and employees. supplies storage EMPLOYEE
laundry supervisor
LAUNDRY HOUSE-
laundry room KEEPING
linen storage
housekeeper
supplies storage
lost & found
94
B3
The BOH package 3 is often associated with

employee cafeteria
mens lockers/toilet hotels with provide a higher level of service to
banquet staff lockers MAIN KITCHEN their guests. This affects the service facilities
womens lockers/toilet
since a greater number of employees require
valet laundry additional locker room space and a cafeteria and/
soiled linen room
EMPLOYEE or lounge. Also, there needs to be more space for
supplies storage
AREA the laundry equipment and storage, offices, and
laundry supervisor LAUNDRY
laundry room an additional area for valet laundry, a special ser-
HOUSE-
KEEPING vice offered to the hotel guests.
linen storage
housekeeper
assistant housekeeper
supplies storage
lost & found
service
B4
employee cafeteria
The BOH package 4 service facilities requires the
mens lockers/toilet MAIN KITCHEN
banquet staff lockers largest area to accommodate the high hotel occu-
womens lockers/toilet pancy, level of service and number of employees.
valet laundry
The housekeeping department has a reception
soiled linen room EMPLOYEE area in addition to the housekeeper and assistant
supplies storage AREA housekeeper to provide a higher level of manage-
laundry supervisor LAUNDRY ment and organization.
laundry room
linen storage HOUSE-

secretary KEEPING
assistant housekeeper
housekeeper
supplies storage
sewing room
lost & found
95
B1 Service Facilities
Prototypical plans laundry equipment
soiled linen
linen storage
housekeeping supplies
service
Package 1 Plan
In a small hotel, typically under 200
guestrooms, the laundry, housekeep-
ing and employee areas do not require
very much space. In this case, the
employee locker rooms and toilets are
located in a small area on a different
floor of the hotel.
96
B2 B3 B4
employee lounge/cafeteria
soiled uniform drop-off

womens locker room/toilets
mens locker room/toilets

Package 4 Plan
service
A large hotel requires a lot of space
uniform storage/distribution for the linen and supplies storage
areas, and the laundry equipment. The
soiled uniform drop-off
employees are given their own cafete-
housekeeping manager ria and lounge, and spacious locker
rooms. These areas are located on an
upper floor, not frequently travelled by
laundry equipment
hotel guests, and close to elevators
housekeeping director for quick access to all the guestroom
floors. There must also be convenient
housekeeping glasswah access to the receiving area in order to
efficiently distribute the various goods
housekeeping supplies and supplies.
laundry mechanical
Service Facilities Metrics
lost & found
Employee Areas
housekeeping bulk storage 8-10% of overall BOH
clean linen holding Laundry and Housekeeping
6-10% of overall BOH
linen storage
Occupant Load
soiled linen holding 100 sf / Person
97
B1 Mechanical & Engineering
The mechanical needs for a hotel vary based on
its size and specific requirements. If large repairs
are needed, a hotel which uses a BOH package 1
would have to use an outside contractor and/or RECEIVING
transformer room
engineer to do the work, compared to a larger electrical switchboard
hotel which tends to have an in-house engineer- emergency generator
MECHANICAL
elevator machine room
ing and maintenance department. telephone equipment room
meter room
mechanical plant
service
B2
MAIN KITCHEN
The BOH package 2 has greater spatial require-

ments for its mechanical facilities, with the addi- transformer room
tion of a small carpentry shop, engineering electrical switchboard
emergency generator RECEIVING
storeroom and often an energy management elevator machine room MECHANICAL
computer system. telephone equipment room
meter room
engineer
mechanical plant
energy management computer
carpentry shop
engineering storeroom
98
B3
MAIN KITCHEN
The specific functions associated with a BOH
transformer room
electrical switchboard package 3, either a ballroom or a spa, will likely
emergency generator have specific mechanical needs for these spaces.
elevator machine room RECEIVING
telephone equipment room
Also, the overall size of the mechanical facilities is
larger to accommodate a typically larger hotel.
mechanical plant
meter room There is also an in-house engineering department
fire pumps MECHANICAL with engineers and specific maintenance
engineer
facilities.
engineer assistant
secretary
electrical shop
carpentry shop
ENGINEERING
paint shop
plumbing shop
service
MAIN KITCHEN
B4
transformer room
RECEIVING
electrical switchboard The BOH package 4 has all the same mechanical
emergency generator and engineering requirements as package 3,
elevator machine room except it is proportionally larger, as the hotel has
telephone equipment room more guestrooms, amenities, and service
facilities.
MECHANICAL
mechanical plant
meter room
fire pumps
engineer
engineer assistant
secretary
electrical shop
plumbing shop ENGINEERING
paint shop
carpentry shop
99
B1 Mechanical & Engineering
Prototypical Plans mechanical plant
meter room
emergency generator
electrical room
transformer room
service
Package 1 Plan
The mechanical facilities in a BOH
package 1 are quite small compared
to other packages. They are grouped
together in the back corner of the
ground floor, with direct access to the
outdoors, and adjacent to the stair
core.
100
B2 B3 B4
transformer room
gas service
fuel oil storage
electrical switchboard
service
Package 4 Plan
In hotels that use a BOH package
2, 3 or 4, the large amount of space
required to accommodate all the me-
chanical and engineering facilities often
need to be distributed onto multiple
floors. The facilities which need to be
on the ground floor are located adja-
cent to a stair core and have access to
the outdoors.
101
B2 B3 B4 Mechanical & Engineering
Prototypical Plans
electrical storage
tool storage
engineer assistant
engineer director
engineering reception
carpentry shop
mech. & elec. workshop
transformer room
electrical repair
locked storage
engineering reception
tool storage
service
Package 4 Plan
The engineering department, which
includes the necessary offices and
maintenance workshops, are located
on a floor in the same corner, adjacent
to the stair core, as the ground floor
mechanical facilities. This provides
efficient access for the maintenance
staff and engineers to the mechanical
facilities below.
The plan on the opposite page shows
the efficiency of locating the main
mechanical plant adjacent to a primary
function, such as the ballroom, which
has very specific mechanical needs.
102
Mechanical & Engineering Metrics
Hotels with over 100 guestrooms will require a
transformer vault to handle large amounts of volt-
age distributed throughout the building. This area
should be located at the base of the building and
fan room
close to the shipping/receiving area to allow for
mechanical plant easy maintenance and access to this key compo-
nent of the mechanical area. Other mechanical
elevator room
areas may be distributed throughout the hotel but
close attention should be paid to the larger com-
ponents of the amenities, such as ballrooms and
restaurants, placing adequate mechanical areas
Ballroom
Below nearby.
service
Mechanical Metrics
Mechanical Area
10-15% of BOH area
Engineering
3% of BOH area
Occupant Load
100 sf / Person
103
Front and Back of House Trends
Front of House Distribution
Lobby
Food and Beverage
Function Areas
Recreation
service
Front of House
200 Rooms
500 Rooms
1000 Rooms
0% 10% 20% 30% 40% 50% 60% 70% 80% 90% 100%
The graph above shows the relative distribution of rooms or recreation facilities. The lobby space is
program within the front of house (FOH) as com- a result of space left over after the functional pro-
pared with hotels of varying room counts. The gram of the hotel is determined. Situated as an
overall FOH make-up is highly dependent on the entry point of the hotel, the lobby must provide an
number of guestrooms within the hotel. Function adequate amount of area to connect the func-
space in particular relies on an adequate number tional spaces that make up the rest of the FOH.
of rooms to be available for ballrooms or larger As a result its relative proportion to the FOH will
events. The overall goals of the hotel will influ- vary.
ence the distribution by putting an emphasis on a
variety of amenities such as restaurants, ball-
104
Back of House Distribution
Receiving and Storage
Food Preparation
Administration
Employee Areas
Circulation
Laundry and Housekeeping
Engineering
Mechanical Areas
service
Back of House
200 Rooms
500 Rooms
1000 Rooms
0% 10% 20% 30% 40% 50% 60% 70% 80% 90% 100%
The graph above shows the relative distribution of will also require a larger kitchen to adequately
program within the back of house. The back of provide for room service and possible 24 hr.
house remains fairly consistent in any hotel menus. Larger hotels may also incorporate more
regardless of the number of guestrooms. The specialty areas with an inhouse bakery and
largest variations are found in the main kitchen butcher and need to provide for additional storage
and are a direct result of the front of house ameni- space.
ties available. Amenities such as ballrooms and
banquet rooms require considerably more kitchen
space as the guest capacities far exceed most
restaurants. Hotels with a higher level of service
105
Front and Back of House Trends
Back of House in relation to Front of House
100%
90%
80%
70%
Front of House
Back of House
as a % of
60%
service
50%
40%
30%
20%
10%
0%
100
200
300
400
500
600
700
800
900
1000
Number of Guestrooms
The graph above show the relation between the
overall area of the front of house to that of the
back of house. As the number of guestrooms
increases the proportion of back of house to the
front of house decreases. Efficiencies are noticed
in the relative uniformity of back of house needs
regardless of the number of guestrooms.
106
Calculating Front & Back of House Areas
Guestroom Area = X # of Guestrooms
service
50%
25%
40%
30%
30%
25%
100 - 250 Rooms 250 - 650 Rooms 650 - 1000 Rooms
The chart above can be used in the early phases

Guestroom Area*
of design to determine the square footages of
both the front of house and back of house while Front of House Gross Area*
only knowing the guestroom size and count. The
Back of House Gross Area*
square footages can be further broken down into
their respective sub-categories to gain a better
understanding of each components area require-
ments. In general the amount of FOH will increase *Guestroom area refers to guestroom only. Circulation
with the number of additional guestrooms while and services not in the guestroom are not included.
Gross area refers to the total floor area including:
the BOH remains relatively consistent. circulation, walls, partitions, columns, etc.
107
Service Sequences
Fundamental Sequences 109
Levels of Service 110
Management 111
service
Housekeeping 114
Room Service 116
Housekeeping Vendor 118
Restaurant Vendor 121
Distances of a Sequence 123
SS1: Simple 126
SS2: Complex 127

Fundamental Sequences
The service sequences analyze the functional jour- Management

ney of the user as they travel through the program- Sequence
matic elements of the hotel. The users outlined in

this chapter are members of management, house-
Housekeeping
keeping, and room service as well as the house- Sequence
keeping vendor and the restaurant vendor. The
following chapter outlines the fundamental
sequences for each of the ve users. Room Service
Sequence
The service sequences are dened through logi-

cally ordered sets of programmatic elements related
to each other by the progression of the user. The Housekeeping Vendor
Sequence
service
baseline sequences are identied for the users and
are then related to a typical hotel oor plan to dia-
gram how the oor plan is arranged in response to Restaurant Vendor
each sequence. The short, average, and long dis- Sequence
tances of a sequence are diagrammed to show the
range of the total journey traveled by the users
within each of the baseline sequences.
It is necessary for every designer to understand the

service sequence in order to provide a functional
Key
journey for each of the ve users within their hotel.
Two packages have been dened at the end of the Arrival Curbside Greeting Entrance Entrance Greeting
chapter to provide the designer with a proper col-

Expanded Lobby
Lobby Expanded Lobby Managers Office
lection of sequences to accommodate any hotel with Private Seating
design.
Check-in Check-in
Check-in Employee Meeting Room
with Luggage Carts with Bellman Service
Bar Vending Restaurant Fine Dining
Elevator
Elevator Service Elevator Guest Room
with Bellman Service
Employee
Service Entrance Housekeeping
Locker Rooms
109
Levels of Service
Service increased from a standard arrival to a

curbside greeting.
Service increased from a standard entrance

to an entrance greeting.
Service increased from a standard check-in to

a check-in with luggage carts to a check-in
with bellman service.
Service increased from a standard lobby to an

expanded lobby to an expanded lobby with
service
private seating.
Service increased from vending to a standard

restaurant to fine dining.
Service increased from a standard elevator to

an elevator with bellman service.
This diagram illustrates the relationship between

programmatic elements and possible levels of ser-
vice. The level of service does not disrupt the re-
lationship between programmatic elements and the
users progression through the hotel.
110
Management
Management
Sequence
Management
Arrival | Behind Front Desk
Management
Arrival | Elevated
service
The arrival sequences of the management team are
affected by the relationship of the management
office to the check in desk within the sequence of
programmatic elements.
111
Management
uence
ement
service
Left: The behind front desk arrival sequence is

defined by the management team entering the hotel
and passing through the lobby and the check in
desk before approaching the management office.
Locating the management office adjacent to the
check in desk allows for an increased level of public
interaction between the management team and vis-
itors of the hotel.
Right: The elevated arrival sequence is defined as

the management team entering the hotel and pass-
ing through the lobby before travelling up the eleva-
tor to get to the management office. The
consequence of removing the management office
from the ground floor is a decrease in public inter-
action between the management team and the visi-
tors of the hotel.
112
Management
Arrival | Elevated
service
113
Housekeeping
Housekeeping
Sequence
Housekeeping
Arrival | Elevated
service
Left: The arrival sequence of the housekeeping

team is affected by the distinction between the pri-
vate and public realms of service within the hotel.
Right: The elevated arrival sequence is defined by

the desire to limit interaction between the house-
keeping team and the visitors of the hotel. The
housekeeping team enters the hotel through a ser-
vice entrance and proceeds to the employee locker
room before meeting with the management team in
the employee meeting room. The housekeeping
team then travels up the service elevator to the
guest rooms.
114
Housekeeping
Arrival | Elevated
Service Sequence
Housekeeping
service
115
Room Service
Room Service
Sequence
Room Service
Arrival | Elevated
service
Left: The arrival sequence of the room service team

is affected by the distinction between the private
and public realms of service within the hotel, similar
to housekeeping.
Right: The elevated arrival sequence is also defined

by the desire to limit interaction between the room
service team and the visitors of the hotel. The room
service team enters the hotel through a service
entrance, proceeds to the employee locker room
before meeting with the management team in the
employee meeting room. The room service team
gets the food from the restaurant then travels up the
service elevator to the guest rooms.
116
Room Service
Arrival | Elevated
Service Sequence
Room Service
service
117
Housekeeping Vendor
Housekeeping Vendor
Sequence
Housekeeping Vendor
Arrival | Direct
Housekeeping Vendor
Arrival | Elevated
service
The arrival sequences of the housekeeping vendor

are affected by the distinction between the private
and public realms of service within the hotel, similar
to housekeeping and room service.
118
Housekeeping Vendor
Arrival | Direct
Service Sequence
Vendor 3
service
The direct arrival sequence is defined by the house-
keeping vendor entering the hotel through a service
entrance and proceeding directly to the storage for
housekeeping supplies on the ground floor.
119
Housekeeping Vendor
Arrival | Elevated
uence
ndor 2
service
120
Restaurant Vendor
Restaurant Vendor
Sequence
Restaurant Vendor
Arrival | Direct
service
Left: The elevated arrival sequence is defined by
the housekeeping vendor entering the hotel through
a service entrance and traveling up the service ele-
vator to the storage for housekeeping supplies,
located on a higher level.
Right: The arrival sequence of the restaurant ven-

dor is affected by the distinction between the pri-
vate and public realms of service within the hotel,
similar to housekeeping, room service, and the
housekeeping vendor.
121
Restaurant Vendor
Arrival | Direct
uence
endor 1
service
Left: The elevated arrival sequence is defined by

the housekeeping vendor entering the hotel through
a service entrance and proceeding directly to the
restaurant and bar on the ground floor.
Right: The short, average, and long distances of a

sequence are diagrammed to show the range of the
total journey travelled by the users within each of
the baseline sequences.
122
Distances of Sequence
Management
service
Arrival | Behind Front Desk Arrival | Elevated
123
Housekeeping and Room Service
service
Arrival | Elevated Arrival | Elevated
124
Housekeeping Vendor and Restaurant Vendor
service
Arrival | Direct Arrival | Elevated Arrival | Direct
125
Ss1
Simple
Management
Housekeeping
Arrival | Elevated
Housekeeping Vendor
Arrival | Direct
service
Management
Arrival | Elevated
Housekeeping
Arrival | Elevated
Room Service
Arrival | Elevated
The Ss1, or Simple Package, represents the mini-

Housekeeping Vendor mal collection of sequences required for a func-
Arrival | Elevated
tional hotel. The sequences included are the most
direct and simplistic in programmatic progression
when compared to the other sequences. This pack-
Restaurant Vendor
Arrival | Direct age accommodates members of management and
housekeeping as well as the housekeeping vendor.
This package is stripped of any entertainment
services.
126
Arrival | Direct
Complex Ss2
Management
Arrival | Elevated
Housekeeping
Arrival | Elevated
Room Service
Arrival | Elevated
Housekeeping Vendor
Arrival | Elevated
service
Restaurant Vendor
Arrival | Direct
The Ss2, or Complex Package, represents the all-

inclusive collection of sequences possible for a
hotel. The sequences included represent the most
complex in providing a functional journey, isolated
from the public realm of the hotel, by elevating the
programmatic elements of the hotel. This package
accommodates members of management, house-
keeping, and room service as well as the house-
keeping and the restaurant vendors.
127
Configuration
Building Configuration 130
Room Aggregation 136
Core Arrangement 142
Parking Location 146
Configuration Matrix 147

design
This chapter initiates ideas of how building
congurations, room aggregations, core
arrangements and parking layouts begin to be
arranged within hotels. The groupings presented
in each topic have resulted from analyzing a wide
range of hotels mostly situated in urban settings.
These underlying principals support the overall
design, plan, program and intention of a hotel.
This chapter sets out to establish the relationships
that exist within each of these typical building
massings. Such relationships have produced a
range of design possibilities that exist within each
of the categories presented. Although the site
generally dictates what is possible, this chapter
aims to create a broad range of design ideas.
Such ideas revolve around how the nal massing
may look from an exterior point of view as well as
how the building works internally. This includes
the more strict building requirements of egress and
elevator layouts. Each category analyzed is placed
within a matrix in order to create identiable
design
packages that can then be compared with other
design packages within other chapters of this
Lounge pattern book. Public Service Stair Additional
Elevator Elevator Core Egress Stair
A1 Public Amenities
o .indd template 129

Guest/Podium Same Guest over Podium Courtyard Atrium
Single Bar
Multiple Bars Double Bar
Tower
Hybrid
Building Configuration
Classification
BAR After analyzing various hotels the typical
configurations can be classified as bar, tower, and
atrium. Bar building configurations consist of the
stacking of room bars, typically above a podium.
The budget bar contains no distinct podium and
contains rooms on the ground floor. The equal bar
has a distinct podium but consists of the same
footprint of the guest floors above. The extended
Budget Equal Extended Podium podium contains a much larger common space
below the guest floors and allows for the possibility
of exterior activity space to be located on top of the
TOWER podium level.
The tower generally has more floors than that of
the bar buildings. The half tower is typically formed
by a constrained site and does not have an
extended podium. The standard tower is very
basic in shape compared to the irregular tower that
creates a distinct signature above its podium. The
irregular tower holds more guest rooms per floor
than that which is found in a standard tower.
Half Standard Irregular
The atrium configuration produces either enclosed
design
conditioned spaces within the building itself or
exterior courtyards. The configuration of this
ATRIUM building type creates a large visual volume of
common space set within its footprint.
Open Courtyard Decentralized Centralized 131

Bar
Total Rooms per Number of Podium Guest Typ. No. of Building
Rooms Floor Floors Footprint Footprint Podium Levels Size
82 30 3 14,000 S.F. 14,000 S.F. 0 42,400 S.F.
Budget Bar
30 - 195 7 - 15 6 - 20 2,000 S.F. - 2,000 S.F. - 1-3 8,000 S.F. -

14,000 S.F. 14,000 S.F. 40,000 S.F.
(60 x 240)
Equal Bar
50 - 1000 20 - 50 9 - 30 28,000 S.F. - 9,000 - 2-6 56,000 S.F. -

design
150,000 S.F. 25,000 S.F. 1,250,000

S.F.
(160 x 180)
Extended Podium
132
Tower
64 - 110 4-6 21 - 26 7,000 S.F. - 2,000 S.F. - 1-2 70,000 S.F. -

17,000 S.F. 5,000 S.F. 110,000 S.F.
(48 x 65)
Half Tower
105,000 S.F.
- 314,000
225 - 770 16 - 24 21 - 42 14,000 S.F. - 6,000 S.F. - 2-4 S.F.
22,000 S.F. 9,000 S.F. (120 x 120)
Standard Tower
design
105,000 S.F.
- 314,000
400 - 1000 24 - 32 21 - 42 22,000 S.F. - 8,000 - 5-7 S.F.
28,000 S.F. 11,000 S.F. (120 x 160)
Irregular Tower
133
Atrium
300 - 1695 63 - 110 12 - 31 11,000 S.F. - 8,000 S.F. - 2-5 45,000 S.F. -
16,000 S.F. 14,000 S.F. 475,000 S.F.
(95 x 140)
Open Courtyard
50,000 S.F.
280 - 1200 50 - 80 12 - 28 11,000 S.F.- 5,000 S.F. - 2-6 390,000 S.F.
18,000 S.F. 10,000 S.F. (100 x 130)
.
Decentralized Atrium
587,000 S.F.
design
- 1,800,000
S.F.
530 - 1949 40 - 56 21 - 54 5-8 (150 x 300)
24,000 S.F. - 20,000 -
162,000 S.F. 32,000 S.F. Atrium Size.
(5,000 S.F. -
9,000 S.F.)
Centralized Atrium
134
Hybrid
200 - 404 18 - 20 17 - 22 33,500 S.F. - 6,800 S.F. - 4-5 265,000 S.F.

47,500 S.F. 9,000 S.F. - 302,000
S.F.
(165 x 220)
Feature and Tower
381 17 40 8,150 S.F. 1,450 S.F. 3

295,000
(85 x 95)
Bar & Tower
design
680 82 11 27,000 S.F. 13,800 S.F. 3 177,500
(150 x 215)
Multiple Connected Bars
680,250 S.F.
(185 x 300)
975 30 42 51,000 S.F.. 11,250 S.F. 6
Atrium Size
(2050 S.F.)
Atrium Tower 135

Room Aggregation
Analysis Patterns
Typical Variations
Tower
Four Seasons | Vancouver Novotel Koshien Osaka Hotel Lafayette Concorde Hotel | Paris Hilton Hotel | Jersusalem Hotel Fasano
Single Loaded Reference Hotel Remota Reference Royalton Hotel | New York Charlesmark Hotel | Boston
Double Loaded Royton Sapporo Hotel Semiramis Hotel | Athens Fountainbleu Hotel | Florida Yokohama Isezakicho Hotel Bulfinch Hotel | Boston
design
Bar
Yokohama Grand
Core-Linked Aloft | Lexington, MA Hyatt Regency | Denver Sheraton | Waikiki Paramount Hotel InterContinental
136 Multi-Connected Hakata Excel Hotel Hudson Hotel | New York Statler Hilton Center | LA Hayashida Kagoshima Hotel Central YMCA | London
Room Aggregation
Tower
number room GSF core GSF to corridor NSF
of rooms to total GSF total GSF to total GSF
Guest rooms arranged around a corridor and a
TOWER up to 32 70-77% 13-20% 8-9%
cental core are aggregated in a Tower formation.
T
Towers are restrictive in their size and the number
of rooms they contain because of the required size
and area set by the central core and its adjacent
corridor. T up to 24 77% 13% 9%
Towers are typically formed in standard square
and circular shapes, which result in similar shaped
rooms around a core. Standard Tower
T
One variation of the Tower is the Half Tower, in
which the rooms wrap halfway around the core. It
T
is still considered a Tower because the core is y
up to 20 75% 15% 8%
compressed in one area surrounded by the rooms.
Half Tower
Irregular Shaped Towers are challenging to design, x
since the core and rooms have to fit within the
oddly shaped exterior of the Tower. In some
instances, there are Irregular Shaped Towers that
x
do not have the entire core located in the center;
up to 32 70% 20% 9%
rather, the core is split. The main portion of it is in
design
the center, but another part is on the other side of
Irregular Shape
the corridor. It is still considered a Tower, because
the rooms continue to wrap around the split cores.
x
up to 25 74% 17% 9%
x
TOWER DIMENSIONS Irregular Shape & Core
T - length of Tower
on average: 90-0 - 110-0
y - divisible number for Half Tower
approximately: 1.1 - 1.5
x - dimension varies
on average: 80-0 - 160-0
137
Room Aggregation
Single Loaded Bar
Guest rooms arranged on one side of the corridor,
SINGLE LOADED BAR up to 18 65-76% 6-12% 10-14%
with cores or the exterior wall on the other side of
L
the corridor form a Single Loaded Bar formation.
w1 These are used on restrictive sites or when a view
w3 w2 up to 15 65% 11% 14%
is desired for only one side of the hotel. Due to its
aggregation, their efficiency rates are low, since
Standard the number and total area of guest rooms are lower
L
and the corridor areas are higher.
Single Loaded Bars are restrictive in their width,
w up to 18 67% 6% 12%
because of reliance on the guest room size and
the required corridor widths.
Bent A common variation of the Single Loaded Bar is
L achieved simply by distortion. By bending or
arching the overall bar, different shaped rooms and
up to 16 72% 12% 14% corridors are formed. However, overall ratios of
w
rooms, cores, and corridors to the total area remain
Arched similar.
L A distinct variation of the Single Loaded Bar is by
addition. By adding rooms to the end of the hotel,
up to 14 76% 6% 10%
design
w w more guest room efficiency is created.
By Addition
SINGLE LOADED DIMENSIONS

L - length of bar w - min. width of bar
1
up to 250 22-0
w - width of bar w2 - average width of bar
varies 28-0 to 32-0
w3 - max. width of bar
40-0
138
Room Aggregation
Double Loaded Bar
Guest rooms arranged on both sides of the corridor,
DOUBLE LOADED BAR up to 64 74-83% 8-13% 8-11%
with cores inserted within the room arrangement
L
form a Double Loaded Bar formation. These
aggregations are the most efficient use of space,
allowing up to 83% of the floor area for guest room w3 w2 w1
up to 40 77% 12% 10%
occupancy.
Similarly to Single Loaded Bars, standard Double Standard
Loaded Bars are restrictive in their width, because L
they rely on the rooms and corridors. Their length
depends on the number of rooms, which ranges up
up to 64 79% 9% 10%
w
to 64 rooms per floor.
A typical variation of Double Loaded Bars is Bent
achieved by distortion. By bending or arching the
L
standard Double Loaded Bar, the resulting bar is
unique causing different sized and shaped rooms
up to 55 82% 8% 10%
with different views, and core configurations. w
Another variation of the Double Loaded Bar is the

Arched
Unbalanced Bar. The rooms are generic on one
L
side of the corridor, but on the other side, the
design
rooms are rotated or arranged in a different layout. w up to 20 83% 9% 8%
Distinct identities among Double Loaded Bars are
created by the Irregular shapes. The Double Unbalanced
Loaded aggregation is incorporated within a unique
footprint, which results in irregular locations and
x
sizes of the rooms, cores, and corridors.
x up to 20 74% 13% 11%
DOUBLE LOADED DIMENSIONS
L - length of bar w - min. width of bar
1
up to 350 35-0 Irregular Shape
w - width of bar w2 - average width of bar
varies 40-0 to 50-0
x - width/length w3 - max. width of bar
varies, depends 75-0
on design and
site restrictions
139
Room Aggregation
Core-Linked Bars
A pair of single and/or double loaded bars that are
CORE-LINKED BAR up to 64 64-82% 4-20% 8-14%
linked by a core form a Core-Linked Bar
BL
aggregation. These aggregations are similar to the
Bw single and double loaded bars. Each individual bar
up to 40 73% 15% 10%
can be separated and its analysis would be the
Offset same as its respective single or double loaded
BL aggregation.
There are several variations of Two-Connected
Bw
Bars. The most common is the Offset, which is a
up to 42 82% 10% 8%
double-loaded bar that has been split apart
allowing the elevator lobby to run through the
Bw
linkage. Other common variations include the
Parallel
BL Parallel, L-Shape, and T-Shape. The Irregular
variation of Two-Connected bars is the most
Bw unique; it can be linked in any way resulting in
BL
up to 32 82% 4% 14% random core configurations.
Bw L-Shape
design
BL
Bw
up to 64 67% 5% 11%
BL
Bw T-Shape
BL CORE-LINKED BAR DIMENSIONS
Bw
B - length of bar
L
varies, see Single & Double Loaded
pages for dimension range
up to 63 64% 20% 12% B - width of bar
w
BL varies, see Single & Double Loaded
140 Bw Irregular
Room Aggregation
Multi-Connected Bars
When three or more single and/or double loaded
MULTI-CONNECTED BAR up to 89 65-76% 8-11% 12-18%
bars are connected by a corridor, they form a Multi-
BL
Connected Bar. The quality of these are
Bw
aggregations similar to the single and double
loaded bars. Each individual bar can be separated
BL
and its analysis would be the same as its respective up to 56 65% 11% 18%
single or double loaded configuration.
There are many variations of Multi-Connected
Bars. The most common are the U-Shaped and Bw Connected
Connected Bars. The U-Shaped consists of three BL
bars that wrap around an open space, which tend
Bw
to be a usable courtyard. The Connected Bar
includes three or more bars that fully connect, BL
up to 68 75% 8% 14%
allowing the corridors to be linked. The interior
linkages form an atrium. The Connected Bar lacks Bw
guest room and corridor efficiency rates. Bw U-Shaped

Irregular variations of Multi-Connected Bars are Bw
the Pinwheel and the Multiple. Pinwheel
aggregation consists of multiple bars that stem BL
BL
design
outward while a central core and corridor link the
bars together. The Multiple aggregation consists of Bw
up to 89 76% 8% 12%
separate bars that are linked by a corridor.
Bw
BL
BL
MULTI-CONNECTED BAR DIMENSIONS Bw
Pinwheel
B - length of bar Bw Bw Bw
L
BL
B - width of bar up to 82 73% 10% 16%
w BL
Multiple 141
Core Arrangement
Analysis Patterns
Public Service Stair Additional

design
142
Core Arrangement
Analysis Patterns
design
143
Core Arrangement 6-0
5-0 6-0
W 6-0
Stair Standards
x+12 x 12
5-0
5-0
W
x+12 x 12 W
x+12 x 12
TYPICAL EGRESS*
Y
W DN Number of
Y
Exits Occupants per Floor
W DN
W
Y
W W 2 500 orDN
fewer A
W
UP W 3 501 to 1000 A
B A
UP
4 1000 orWgreater
B
Stair and CorridorUPWidth* (W)
44 min more than 49 occupants
36 min less than 49 occupants Corridor Width Dimensions.
* Architectural Graphic Standards Increases with Level of Service.
TYPICAL EGRESS TRAVEL DISTANCES*

HEADROOM
6-8 MIN
A 20-0 maximum dead end corridor

HEADROOM
B 250-0 maximum from furthest point

6-8 MIN
HEADROOM
6-8 MIN
d (d) at least 1/2 of D (D) if not sprinklered

D
12-0 MAX
VERTICAL
d (d) at least 1/3 of D (D) if sprinklered

D
RISE
12-0 MAX
VERTICAL
* Architectural Graphic Standards

D
RISE
12-0 MAX
VERTICAL
RISE
d
d
There are few alternatives in the design of egress d
design
stairs or where such cores are placed. Similar to

elevators, cores are designed to be embedded d
within the structural dimensional grid of each floor d
plate and must typically rise vertically in a d
continuous form. Cores are generally found on 6-0

5-0
guest room floors within the dimensional
W
parameters of bathrooms
x+12 x and closets. Distance
12
D
between egress cores, dead end corridors, corridor
D
* The Architects Studio Companion
widths and maximum distance of travel are
Y
W DN
W
required to be integrated within the design of any

hotel. W A
UP
B
144
Core Arrangement
Elevator Standards
Typically, hotels require one guest elevator for every 75 rooms. One service Elevators Per Room
Additional Service Elevator Ratio

elevator is required for the first 100 rooms plus another service elevator for 25 25 25
Base Service Elevator Ratio

each additional 200 rooms. Electric elevators service buildings larger than 60
feet tall. These elevators generally require a machine room directly above the
C 25 25 25 25
Public Elevator Ratio

C
C C
shaft. Hydraulic Elevators C C buildings
typically service under 60 feet tall and
AA A
A A
require a machine room much smaller in size.
A
Service elevators should always open to separate enclosed spaces from 25 25 25 25
common spaces. Bank arrangements typically do not exceed four elevators.
DD D D DCB B D B
BNo B
B more than three elevators
A
should be located in a single
an additional fire partition is required.
C hoistway, unless
Banks with six elevators
A and under can
25
COMMON
COMMON
25 25 25
COMMON
be alcoved. A bank of eight elevators must open and accessible on both
E EE E
E E should
sides. A guest not have to walk more than 150 from a room to an
SERVICE
SERVICE
elevator lobby.
D Elevators should not be directly
B
D B located next to bedrooms. SERVICE
They are typically stacked next to egress cores, bathrooms, closets, service
COMMON
spaces or additional spaces that create a barrier between where guests sleep
and circulation occurs. E E
SERVICE
C
C Separation of Service and Common Space
A
A ELEVATOR DIMENSIONS*
ELECTRIC
Rated Dimensions (Ft. In.)
design
Load (LB) A B C D E
2000 6-0 5-0 7-4 6-10 3-0
1.5B 1.5B 1.75B 1.75B 2B2B 2B
D D B 1.5B 1.75B
B 2500 7-0 5-0 8-4 6-7 3-6 10-0 10-0 10-0 10-0 10-0 10-0
10-0 10-0 10-0
7-0 5-6 8-4 7-1 3-6 MIN MIN MIN
3000 B B MIN
COMMON B
MIN B B MINB
MIN B B MINB
MIN
E E
Elevator Bank Arrangements (Set within Waiting Lobbies)
SERVICE 1.5B 1.75B 2B
C 10-0 10-0 10-0
C
HYDRAULIC ELEVATOR DIMENSIONS* MIN MIN MIN
B
A B B B
B
B
B
A
B
B
Rated Dimensions (Ft. In.)
Load (LB) A B C D E
10-0
150 MAX
10-0
12-0
MIN
12-0 150 MAX

MIN
10-0
MIN
MIN
12-0 150 MAX
MIN
1500 4-10 5-0 6-8 5-9 2-8

MIN
B 2000 6-0 5-0 7-4 5-9 3-0
D
2500 7-0 5-0 8-4 5-9 3-6
B
7-0 5-6 COMMON

8-4 6-3 3-6
B
3000
Elevator Bank Arrangements (Set within the Corridor) 145
10-0
150 MAX
12-0
MIN
E
MIN
E
SERVICE
1.5B 1.75B 2B
On-Sit
O
Parking Diagram Example 1 Example 2 Mandarin Oriental Hotel Singapore Highway Hotel
Aloft Hotel Novotel Koshien Osaka Hotel
On-Site / Adjacent
Parking Location
On-Site / Below
On-Site / Inside
Analysis Patterns and Standards
Hotel Parking - Analysis
On Site Parking Diagram Aloft Hotel Novotel Koshien Osaka Hotel
Off Example
Site1 Many Urban Hotels have off-site parking, which is
Example 2
Central YMCA London Thistle Tower Hotel
Mandarin Oriental Hotel Singapore Highway Hotel convenient for the designer, but not for the guest.
O-Site / Garage-Valet
On-Site / Adjacent
Ideally, the guest would prefer parking to be on
On-Site / Inside
On-Site / Below
site, either self-service or valet.
On-Site Parking is defined as surface, below
Mandarin Oriental Hotel Singapore Highway Hotel

grade, and above grade. Figuring out the number
Aloft Hotel Novotel Koshien Osaka Hotel
Central YMCA London Thistle Tower Hotel of spaces required for parking can be facilitated by
Above Grade Below Grade On Grade Garage
On-Site / Below
standard ratios and by a mathematical formula.
On-Site / Inside
Urban Suburban Most urban hotels that have on-site parking have
located it underground, even though the
Mandarin Oriental Hotel Singapore
constructionHighway
of itHotelis very expensive. The structural
Guest Room 1:3 1:1
Central YMCA London Thistle Tower Hotel
module for parking column spacing is usually

On-Site / Below
determined by the guest room layout; the average
Restaurant
Seats 1:10 1:5 of two rooms width = three parking spaces width.
Conference Central YMCA London Thistle Tower Hotel

Seats 1:10 1:5
Resident
Staff 1:1 1:1
Non-Resident Structural Relationship of Parking

design
Staff - 1:3 Spaces and Guest Rooms

TYPICAL PARKING SPACE RATIO TO USE GROUP*
s
m
* Time-Saver Standards for Building Types o
o
R
t
s
REQUIRED PARKING SPACE FORMULA* e
u
G
(Number of Rooms) (400)
x x
(% Occupancy) (.85)
x x
(People per Room) (1.4)
x x g
(% Arriving By Car) (.40) n
i
k
(People per Car) = Number of Parking (1.5) = 127 r
a
Spaces Required P
146 * Time-Saver Standards for Building Types
Configurations
Matrix
Packages
Standard Icon Size Lounge
Lounge
Public Service Stair Additional Alternatives
Standard Icon Size Elevator
Public Elevator
Service Core
Stair Egress Stair
Additional
Standard Icon Size Lounge Public Service Stair Additional Hotel Parking - Analysis
BUILDING CONFIGURATIONS ROOM AGGREGATIONS CORE ARRANGEMENTS PARKING
Parking Diagram
Standard Package Label Size and Title A1 Public Amenities
On-Site / Adjacent
C1
Standard Font - Arial - use size according to .indd template
BOX
Standard Font - Arial - use size according to .indd template Parking Diagram
Standard Font - Arial - use size according to .indd template
On-Site/ /Adjacent
C2
Inside
Standard Leader - shape/scale as necessary Tower
Standard Leader - shape/scale as necessary
On-Site
BLOCKas necessary
Standard Leader - shape/scale Hotel Parking - Analysis
Mand
Parking Diagram
Below
//Inside
/ Adjacent
C3 Single Loaded
On-Site
On-Site
/ Below On-Site
ARRAY Man
/ Garage-Valet
Parking Diagram
/ Inside
On-Site
Adjacent
C4
O-Site
On-Site /On-Site
Public Service Stair Additional Double Loaded
design
Garage-Valet
Man
Public
Elevator
Service
Elevator
Stair
Core
Additional
Egress Stair
VERTICAL
Inside //Below
/O-Site
/ Garage-ValetOn-Site On-Site
C5
Mand
Core-Linked
SPIRE
/ Below
O-Site
On-Site
C6
VOLUME
Multi-Connected 147
Rooms
Introduction to Rooms 149
Icon Denitions 150
R1: Budget Room 152
R2: Standard Room 156
R3: Pleasant Room 160
R4: Rened Suite 164
R5: Royal Suite 168

design
Guest rooms are the most personal area found in a
hotel. They come in a variety of shapes and sizes
and possess an infinite number of possible
amenities. Room sizes, amenities, and services are
often designed based on budget and the overall
story of each individual hotel. They are also tailored
to suit certain demographics of users. Although the
possibilities are endless, the majority of rooms tend
to follow the same typical patterns.
R1
91 SF/OCCUPANT
The following chapter defines models for five
R2
different types of hotel rooms, ranging from basic to 155 SF/OCCUPANT
the most luxurious. Each model is categorized by
square footage, living/bedroom space, bathroom
R3
space, and additional amenities. These models 200 SF/OCCUPANT
outline the necessary information needed to
develop the appropriate guestroom for the hotel. R4
270 SF/OCCUPANT
design
The diagram to the right depicts
the square footage per occupant R5
for the five types of hotel rooms.
700 SF/OCCUPANT
149
Icon Definitions
Living/Bedroom Icons Bathroom Icons
Television Additional Sink
Arm Chair Separate Shower
Desk and Chair Luxury Tub or Jacuzzi
Sofa Bidet
design
Dining or Conference Table Powder Station
Pull-out Sofa
Luxury Television
150
Additional Amenity Icons
Wireless Internet Room Service
Safe Washer and Dryer
Video Game Console or DVD Player
This chart provides a definition for all of the icons that are used in the
Mini-Bar Rooms chapter. The icons are broken down into three main categories,
Bedroom/Living room area, Bathroom, and Additional Amenities. Each
room type is broken down into the same three categories, making it easy
design
to associate each icon.
Fire Place
Kitchen
Fax Machine
151
R1
Budget Room The R1, or Budget Room, is a room that would be considered slightly below baseline. It is a stripped
Bed/Living Area down hotel room with the most basic of amenities. Its square footage per occupant range lies between
55 to 125 sq ft, typically, and appeals to those simply looking for a bed to sleep in for the night. The Bed/
Living packages range from L1 up until L3 but not beyond. An L1 includes zero added amenities, with
only a bed, a dresser, and a TV. An L2 would include the L1 package with an added arm chair. Finally an
L3, the most luxurious of the Budget Rooms would include an L2 package with a writing desk.
11-8
14-0
design
L1
55 SF 80 SF
152
12-8
12-8
20-0
17-0
design
L2 L3
105 SF 125 SF
R1
153
R1
Budget Room The bathroom in an R1 room type will always consist of just three fixtures, tub-shower, sink and toilet. It
Bathroom Area will have just enough square footage to navigate from fixture to fixture with no additional walking space.
Just below the typical three fixture bathroom will be the two fixture room, which is a sublet of bathroom
B1. The difference is that the sink is just outside the toilet/shower room. This type of room is even
smaller than the typical B1 and is not a common package type.
6-8 8-8
design
6-8
6-8
B1 B1
20 SF 30 SF
R1
154
Budget Room R1
Amenity Packages
AMENITIES BED/LIVING BATHROOM

R1
R2
R3
design
R4
R5
155
R2
R1
Standard Room The R2, or Standard Room, is a room that would be considered a baseline room in most hotels.
Bed/Living Area This room includes basic amenity packages that would be sufficient for a comfortable short stay for
a variety of guests. Very similar in some respects to the R1, the R2 allows guests to stretch their
legs over a larger square footage area of 125 to 180 sq ft per occupant. The R2 can include Living/
Bed packages L1, L2 and L3 as in the Budget Room, yet it also can include the L4 package. This
package adds a sofa or love seat.
14-8
12-8
21-0
20-0
design
L1 L2
125 SF 145 SF
156
14-8 16-8
22-0
22-0
design
L3 L4
165 SF 180 SF
R2
157
R2
Standard Room The bathroom in an R2 room type will typically be a type B2 bathroom. However, it is common to find a
Bathroom Area type R2 room with a B1 bathroom. A B2 bathroom is similar to the B1 except that it has an additional
sink. This extra sink will naturally demand a bit more square footage which makes the overall space
slightly larger.
12-0
8-8
7-8
design
6-8
B1 B2
30 SF 45 SF
R2
158
Standard Room R2
Amenity Packages

R1
R2
R3
design
R4
R5
159
R3
Pleasant Room The R3, or Pleasant Room, is slightly above average in terms of square footage per occupant, ranging
Bed/Living Area from 180 to 220 sq ft. This room contains the same basic furniture units as a high end R2, the difference
being that these items can be spread out over a larger floor area resulting in a spacious room. This type
of room would always include at least a L3 package (desk and arm chair), and more typically would
include the L4 package of a love seat or sofa. The high end R3s would normally include a pullout sofa
for additional sleeping area. If climate permits, a balcony of up to 30 square feet per person may exist.
16-8
22-0
design
L3
180 SF 195 SF
160
16-8
16-8
25-0
24-0
design
L4 L4
205 SF 220 SF
R3
161
R3
Pleasant Room The bathroom in an R3 room will range from a type B1 to a type B3. A B3 bathroom, will have a bit more
Bathroom Area space to comfortably walk between fixtures. Additionally, there will be a separate shower stall so that
two people can bathe simultaneously. It is also common to have the sinks be separated from the toilet
and shower. This is a feature that is very common among the higher-scale rooms.
12-0
12-0 12-0
8-8
7-8
7-8
design
B1 B2 B3
45 SF 60 SF
R3
162
Pleasant Room R3
Amenity Packages

R1
T1
T2
R2
R3
T3
design
R4
T4
R5
T5
163
R4
Refined Suite The R4, or Refined Suite, has a large enough square footage per occupant to allow for multiple rooms.
Bed/Living Area Typically an R4 will separate the living area from the bed area to allow separate activity to occur in
these rooms. An R4 will have a distinctively better Bed/Living package than an R3, including a
designated kitchen or kitchenette. Due to the addition of a separate living room it is not uncommon for
this type of room to occupy two bays, where the prior rooms occupied only one bay. If the climate
permits, the R4 also can include a balcony area averaging 60 sq ft per person.
25-4
19-8
design
L5
220 SF 255 SF
164
25-4 29-4
25-0
25-0
design
L6 L7
290 SF 325 SF
R4
165
R4
Refined Suite The R4 room type will always have a more upscale bathroom. These bathrooms range from type B3 to
Bathroom Area B5. The B4 bathroom is commonly more spacious than the B3. Similar to the B3, it will be a five fixture
bathroom, however it will have a luxury tub or jacuzzi instead of a typical bathtub. The B5 type has all of
the same features with the addition of a bidet, as well as more open space to circulate.
14-4 16-0 18-0
10-4
10-4
10-4
design
B3 B4 B5
120 SF 150 SF
R4
166
Refined Suite R4
Amenity Packages

R1
R2
R3
design
R4
R5
167
R5
Royal Suite
Bed/Living Area
32-0
The R5, or Royal Suite, is the grandest of the

room types. Its square footage per occupant
ranges from 325 to 1000 sq ft, and even
beyond in the most luxurious hotels. An R5 will
have many rooms, and often multiple
bedrooms and bathrooms. This type of room
would be reserved for those on a long stay or
with an enormous budget. These rooms have
the highest level of service, and the guest is
treated to the utmost standard of luxury.
31-8
Typically these rooms will have a large
conference area separated from the living
area. Ideally the conference area will include a
fax machine and its own TV for video
conferencing. The furniture package will
include, at its minimum an L7, which only the
highest of the R4 will have. The L8 is an
exclusive living package that are exclusive to
design
this room type. These rooms occupy the best

in the hotel industry, and will nearly always
include multiple balconies of varying square
footages.
L7
325 SF 550 SF
R5
168
39-0
37-0
design
L8
775 SF 1000 SF
169
R5
Royal Suite A Royal Suite will have the finest of bathroom amenities, ranging from types B4 up to the most luxurious
Bathroom Area B6. A B6 bathroom possesses all of the same qualities as the B5, however there is significantly more
square footage for an ease in navigation. The B6 also includes a powder station which is often desired
by the most upscale clients. An R5 is also likely to have an additional full or half bath, which would be a
typical three fixture facility.
14-8 20-4
14-8
15-8
15-8
12-4
design
B4 B5 B6
150 SF 250 SF
R5
170
Royal Suite R5
Amenity Packages

R1
R2
R3
design
R4
R5
171
Style
Guestroom 174
Lobby 184
Facade 196
Conclusion 206
Mini-Matrix 207
design
This chapter includes examples of different
styles used in a variety of hotel types which
were categorized into four distinct categories
based on specic design criteria established Guestroom
as a general guideline to describe Style and
Experience.
The design criteria was established by analyz-

ing a compilation of guestroom, lobby and
facade photos. A mini-matrix was thus cre-
ated showing style design generalizations for
these four distinct types. Lobby
design
Facade
173
Design Criteria
Material: Color: Ornament:

stucco, pre-cast light colors, usually within limited, some facade
concrete panels white and yellow families enhancement, minimal
detail
Signage: Fenestration: Illumination:

Large scale, visible from Simply framed, small scale Spotlights illuminate entry
street/highway, prominent windows in a repetitive area, further illumination
feature on facade pattern from lights in individual
design
rooms
174
Facade Type 1 F1
design
175
Design Criteria

brick, stone based on material emphasizes architectural
color- usually red or style at time of original
within white family construction

mostly invisible from small scale windows light fixtures illuminate
afar, usually located on in a repetitive pattern front entry and lower
front portico or awning due to existing masonry levels, further illumination
design
construction from individual rooms
176
Facade Type 2 F2
design
177
Design Criteria

multiple types and sizes based on material resembles classical
of brick and stone color- usually red or style with emphasis
within white family on piano nobile and
decorative cornice

mostly invisible from multiple scale windows light fixtures and spotlights
afar, usually located on imtitating classical style illuminate front entry and
front portico or awning parts of facade, further
design
illumination from individual

rooms
178
Facade Type 3 F3
design
179
Design Criteria

concrete, stucco, steel, multiple material and ac- minimal, hierarchy of spaces
glazing, aluminum, wood cent colors emphasize are emphasized with accent
hotel identity colors and materials, build-
ing has a creative form

top signage is visible various scale of windows, signage at top illuminates
from afar, smaller scale repetitive on each floor, night sky, lower level of
signage highlights front less rigor of spacing and building is brightly lit by
design
entry sizing interior spaces and exterior

fixtures, further lighting from
individual rooms and
balconies
180
Facade Type 4 F4
design
181
Design Criteria

steel, concrete, curtain opaque or clear glass absent to minimal, the
wall glazing effect respective to amount form of the building
of direct sunlight on facade becomes the ornament

mostly invisible, usually usually curtain wall glaz- lower level brightly lit by
located on top of building ing system with operable interior spaces and exterior
windows located accord- fixtures, accent lighting on
design
ing to interior program certain features of facade

for possible creative light-
ing displays, further light-
ing from individual rooms
182
Facade Type 5 F5
design
183
Design Criteria
Floor Finish: Wall: Ceiling:

basic quality materials, paint or wallpaper, simple, no decor with
usually consist of tile minimal aesthetic, limited either recessed or
finish, simple pattern cracks or stain flourescent light
Casework: Furniture: Lighting Quality:

simple material counter- minimal standard, well lit from natural
top, wood, occasional fuctional, little main- lighting, artificial lighting
soffit, minimal pattern on tenance, usually in highlights reception
design
front panel corner desk
Spaciousness: Window & Treatment: Accessories:

wide clearance, greater vertical span, simple artificial planting,
limited lobby space drape for shading simple artwork, news-
paper and information
pamphlets at counter
184
Lobby Type 1 L1
design
185
Design Criteria

polished hardwood, paint or wallpaper, various treatments, wall and
intricate area rug varies in color ceiling separated by wall-
paper border or moulding,
decorative chandelier

wood, handcrafted with multiple, varies in chandelier, desk lamp
intricate pattern from style, rich patterns and sconce lights create
base to moulding good illumination
design

limited clearance space, valance covered window, a great amount of
overcrowded with draped on both sides & artificial plantings,
furniture sheer curtain framed artwork and
country style artifacts
186
Lobby Type 2 L2
design
187
Design Criteria

patterned tile or carpet, paint finish with multiple high ceiling tiles or
shiny terrazo finish color, occasional wood cove with various
accent lighting features

wood with pattern from limited seating, space well lit with multiple
base to moulding, deco- cushioned chairs recessed lights
rated soffit, polished
design
counter
Spaciousness Window & Treatment: Accessories:

wide clearance, floor to ceiling height, simple numerous plantings,
spacious color drapes information pamphlets
188
Lobby Type 3 L3
design
189
Design Criteria

multiple materials, pattern multiple colors and simple ceiling with
carpet and shiny tiles, textures decorative pendant
polished wood lighting features

typically wood with high end sofa with extra various forms of lighting
different countertop accessories, extra cushion, fixtures which create a well
materials reflects overall hotel style balanced atmosphere
design

wide clearance around floor to ceiling window with bouquets of flowers
gathering space sheer fabric drapes and plants, decorative
sculptures
190
Lobby Type 4 L4
design
191
Design Criteria

multiple shiny pattern range of simply painted various ceiling patterns
tiles and carpet, and numerous accent with exquisite chandelier
polished wood feature walls

various finishes, decora- various styles, highly numerous lighting
tive ornaments, embed- cushioned furniture fixtures which produce
ded lighting, ceiling soffits with patterned fabric a grandeur effect
design
with recessed lights

wide clearance, high floor to ceiling height, high numerous exotic plants,
ceiling, plenty of end opaque patterned drape large scale sculptures,
leisure space & sheer fabric sublayer limited artwork
192
Lobby Type 5 L5
design
193
Design Criteria

very shiny, multiple enriched with artwork highly expressive,
exquisite tile patterns, and moulding of classical intricate one-of-a-kind
marble, patterned area art & architecture ceiling decor, exotic
rugs chandelier

extremely decorative, highly stylish with extra extremely well lit with
large scale which reflects cushioning, numerous different lighting fixtures
classical style seating arrangements
design

enormous space, floor-to-ceiling high window, grand scale sculpture
great ceiling height, no drapes artwork, exquisite floral
highly decorated bouquets
194
Lobby Type 6 L6
design
195
Design Criteria
Floor Finish: Wall: Bedding:

dark, solid color basic paint or wallpaper, multi-color design,
quality carpeting, may limited cracks or lower quality sheets
include stains stain
Window & Treatment: Furniture: Lighting Quality:

dark, basic drape covering minimal, fuctional, pre- typically at bed side with
windows length, heavy fabricated, inexpensive, shade, dim to adequate
materials low maintance, worn out incandescent illumination
design
appearance
Ceiling: Spaciousness: Accessories:

adequate height, simple adequate maneuvering minimal inexpensive
plaster, no decor space framed artwork
196
Guestroom Type 1 G1
design
197
Design Criteria

limited pattern carpet, paint or wall paper pattern print or solid
typically solid color finish color, standard quality
sheets, includes 2+
pillows

minimal to full length, dual multiple pieces vary incandescent table
material drapes in style lamps at bedside,
floor lamps located
design
throughout room

simple plaster with adequate maneuvering inexpensive framed
ceiling light, some space artwork, pamphlets and
wallpaper ornament notepad on desk
198
Guestroom Type 2 G2
design
199
Design Criteria

good quality carpet broad range of color stylish print pattern
with pattern paint, light wallpaper or solid color, quality
print material blanket &
pillows

spacious view, stylish multiple style, well more variety of light
quality full length dual layer cushioned seating fixtures and shades to
fabrics enhance illumination
design

simple plaster with quite spacious for nicely framed artistic
limited moulding maneuvering artwork, pamphlets,
notepad, and tissue
box on desk
200
Guestroom Type 3 G3
design
201
Design Criteria

high quality hardwood multiple paint, fabric, thick, solid color down
or stain resistant carpet or material finish comforter, multiple accent
pillows, decorative head-
board

large window, full length multiple well cushioned, multiple decorative lamps
dual material drapes stylish furniture emphasize and wall sconces
character of room
design

plaster finish with adequate space for live plants and fresh
recessed lighting leisure and maneu- flowers in decorative
vering vases, multiple dimen-
sions of artwork
202
Guestroom Type 4 G4
design
203
03
Design Criteria

high quality, polished paint, sophisticated plush mattress, cushioned
hardwood, carpet print wallpaper or headboard, decorative
and area rugs fabric finish throw and accent pillows

fantastic view, stylishly multiple highly cushioned multiple stylish fixtures
draped full length fabric leisure furnishings add soothing ambient
light to various areas
design
of room

ornate crown moulding extremely spacious numerous vases with
and centrally located fresh flowers and large
light feature scale artwork
204
Guestroom Type 5 G5
design
205
Conclusion
Although there are many aspects which represent style within a hotel, this chapter has focused on three primary spaces: facade, lobby, and guestroom.
There are many possible combinations for these categories which would identify unique stylistic qualities; this chart and supporting mini-matrix provide
general definitions for the style of spaces in various hotel typologies. This design criteria serves as a basic guideline to determine suitable levels of style
for the three primary spaces mentioned. This criteria can be further elaborated to include the design of other spaces within the hotel.
Vanilla
ST1 The overall expression of the hotel includes minimal design aesthetic using low quality materials. Lobbies include minimum furnishing require-
ments and guestrooms typically consist of simple carpet patttern and multi-color bedding.
Sentimental
ST2 This category offers classy furnishings and decor to reflect a historical architectural style and create a friendly, cozy environment.
Contemporary
ST3 This category incorporates the use of modern, unique materials to create interesting formal spaces. The furnishings include simply but luxuri-
ously designed, highly cushioned seating arrangements. Guestroom character reflects elegant style.
Innovative
ST4 This category incorporates a high end style of intricate ornament and decor to create grand spaces. The lobby emphasizes exquisite levels of
design
detail and the guestroom offers an ultimate luxurious experience.
206
Mini-Matrix
Facade Lobby Guestroom
ST1
F1 L1 G1
ST2
F2 L2 G2
ST3 F3 L3 G3
ST4 F4 L4 G4
design
F5 L5 G5
L6
207
Services
BACK
Guest
AMENITIES SEQUENCE
of
HOUSE
A1 S1
G B1
A2 S2
G
B2
A3 S3
G
A4 S4
G
B3
A5
1. Choose the driving element of your hotel from A6 B4

any of the following columns. The boxes refer to the
package types outlines in each chapter.
2. After the driving element is chosen, the white Bottom Line A1 Jaunt S1
G Economizer B1
lines will show you which packages are able to be
grouped with that initial choice. Basic A2 Trip S2
G Baseline B2
3. The result will be a complete collection of pack-

Expanded A3 Tour S3
G Specialty B3
ages that outlines every element that should be
taken into consideration in the design and develop- Enhanced A4 Excursion S4
G Everything B4
ment of the hotel.

Elaborate A5
208
Deluxe A6
Design
SEQUENCE CONFIGURATION ROOMS STYLE
S1
S C1 R1 ST1
C2
R2
ST2
C3
R3
C4
S2
S
ST3
R4
C5
C6 R5 ST4
Simple S1
S Box C1 Budget Room R1 Vanilla ST1
Complex S2
S Block C2 Standard Room R2 Sentimental ST2
Array C3 Pleasant Room R3 Contemporary ST3
Vertical C4 Refined Suite R4 Innovative ST4
Spire C5 Royal Suite R5
209
Volume C6
Services
BACK
Guest
AMENITIES SEQUENCE
of
HOUSE
Hotel Type 1
A1 S1
G B1
A2 S2
G
B2
A3 S3
G
A4 S4
G
B3
A5
A6 B4
Bottom Line A1 Jaunt S1

G Economizer B1
Basic A2 Trip S2
G Baseline B2
Expanded A3 Tour S3
G Specialty B3
Enhanced A4 Excursion S4
G Everything B4
Elaborate A5
210
Deluxe A6
Design
S1
S C1 R1 ST1
C2
R2
ST2
C3
R3
C4
S2
S
ST3
R4
C5
C6 R5 ST4
Simple S1
Complex S2
211
Volume C6
Services
BACK
Guest
AMENITIES SEQUENCE
of
HOUSE
A1 S1
G B1
Hotel Type 2
A2 S2
G
B2
A3 S3
G
A4 S4
G
B3
A5
A6 B4

G Economizer B1
Basic A2 Trip S2
G Baseline B2
Expanded A3 Tour S3
G Specialty B3
G Everything B4
Elaborate A5
212
Deluxe A6
Design
S1
S C1 R1 ST1
C2
R2
ST2
C3
R3
C4
S2
S
ST3
R4
C5
C6 R5 ST4
Simple S1
Complex S2
213
Volume C6
Services
BACK
Guest
AMENITIES SEQUENCE
of
HOUSE
A1 S1
G B1
A2 S2
G
Hotel Type 3 B2
A3 S3
G
A4 S4
G
B3
A5
A6 B4

G Economizer B1
Basic A2 Trip S2
G Baseline B2
Expanded A3 Tour S3
G Specialty B3
G Everything B4
Elaborate A5
214
Deluxe A6
Design
S1
S C1 R1 ST1
C2
R2
ST2
C3
R3
C4
S2
S
ST3
R4
C5
C6 R5 ST4
Simple S1
Complex S2
215
Volume C6
Services
BACK
Guest
AMENITIES SEQUENCE
of
HOUSE
A1 S1
G B1
A2 S2
G
B2
A3 S3
G
Hotel Type 4
A4 S4
G
B3
A5
A6 B4

G Economizer B1
Basic A2 Trip S2
G Baseline B2
Expanded A3 Tour S3
G Specialty B3
G Everything B4
Elaborate A5
216
Deluxe A6
Design
S1
S C1 R1 ST1
C2
R2
ST2
C3
R3
C4
S2
S
ST3
R4
C5
C6 R5 ST4
Simple S1
Complex S2
217
Volume C6
Services
BACK
Guest
AMENITIES SEQUENCE
of
HOUSE
A1 S1
G B1
A2 S2
G
B2
A3 S3
G
A4 S4
G
B3
Hotel Type 5
A5
A6 B4

G Economizer B1
Basic A2 Trip S2
G Baseline B2
Expanded A3 Tour S3
G Specialty B3
G Everything B4
Elaborate A5
218
Deluxe A6
Design
S1
S C1 R1 ST1
C2
R2
ST2
C3
R3
C4
S2
S
ST3
R4
C5
C6 R5 ST4
Simple S1
Complex S2
219
Volume C6
Services
BACK
Guest
AMENITIES SEQUENCE
of
HOUSE
A1 S1
G B1
A2 S2
G
B2
A3 S3
G
A4 S4
G
B3
A5
Hotel Type 6
A6 B4

G Economizer B1
Basic A2 Trip S2
G Baseline B2
Expanded A3 Tour S3
G Specialty B3
G Everything B4
Elaborate A5
220
Deluxe A6
Design
S1
S C1 R1 ST1
C2
R2
ST2
C3
R3
C4
S2
S
ST3
R4
C5
C6 R5 ST4
Simple S1
Complex S2
221
Volume C6
HOTELS
ARCH G691 GRADUATE DEGREE
PROJECT STUDIO
FALL 2008
This publication has been prepared as

part of a five week graduate thesis studio
assignment in the Northeastern University
School of Architecture for the Fall 2008
Architecture G691 course. Other publications
in this series include urban retail, office, and
parking garage typologies, all produced
by graduate students in the Northeastern
University architecture program.

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FALL 2008

HEATHER CARD LAURA SEHN

Ching, Francis D.K. and Steven R Winkel.

Studio Research Team Ramsey, Charles George and Harold Reeve

these package types, there is a matrix at the end of

The graphic at the right illustrates the packages that

Food and Beverage 32

In addition to a lobby, most hotels offer some type

Recreation is a growing trend in hotels and provid-

In larger hotels or resorts, entertainment facilties

Bottom Line A1 Basic A2 Expanded A3

Food and Beverage

Enhanced A4 Elaborate A5 Deluxe A6

The hotel lobby makes the greatest impact on the

While serving as the main entry, the lobby also

When designing the lobby important aspects to Lobby Lounge

Key planning considerations include: Bellhop Front Desk

The lobby lounge should serve as an informal gather- 35

Medium Lobby Lounge A4 A5

Square Feet per Guestroom in Lobby 40

Minimum 6 sqft Average 10 sqft Spacious 10 sqft Large Lobby Lounge A6

outside as well as the guest elevators.

Often a concierge desk is located next to the front

Minimum Front Desk A1 Lobby Clerks per Number of Rooms

Average Front Desk A2 A3

Front Desk with Concierge A4 A5 A6 Front Desk Visibility

The bellhop station should be located near the front

Bag storage should be located near the front desk and 10

Small Bag Storage A5

Bellhop Circulation Paths Medium Bag Storage A6

Front desk located

14 Prototypical Package Bottom Line & Basic

Medium front desk

Prototypical Package Expanded & Enhanced

Large lounge area with

Prototypical Package Elaborate & Deluxe 15

Hotels contain function space of varying sizes

halls and ballrooms.

The design of these spaces primarily focus on

In general, a hotel should contain a variety of

Group all the function areas together

2-6 Computers Printer / Scanner

288 Sq. Ft.

864 Sq. Ft.

U-Shape Scheme 30-0

750 Sq. Ft.

Size Range and Seating Capacity

288 Sq. Ft.

750 Sq. Ft.

Size Range and Seating Capacity Theater-style Scheme

Flexible Scheme 810 Sq. Ft.

2880 Sq. Ft.

General Layout Size Range and Seating Capacity

Ballrooms are used for large events such as Design Criteria:

4032 Sq. Ft.

200 - 500 People

2800 - 4500 People

Size Range and Seating Capacity Flexible Scheme B 21

The chart below represents general dimensions

Function Space Size Ratio

Function Space Dimensions Area Seating Capacity by Scheme

Meeting Room 18 x 16 288 14 16 12 24

Ballroom 72 x 56 4032 210 350 500 256

Average space requirement per person