HOTEL DEVELOPMENT PROCESS

Transcription

1 HOTEL DEVELOPMENT PROCESS

2 Feasibility Scheme Design Detailed Design Tender Construction Completion Defects Liability Appoint Concept Team Project Inception Appoint Specialist Designers & Advisors Brief Plan & Budget Preparation of Outline Budget & Strategic Plan Submit for Outline Planning Initial Design Submit for Planning Approval Scheme Design Approval of Planning Conditions Submit for Building Prequalification Approval Early Appointment of D&C Contractor Detailed Design Obtain Occupation Certification Evaluate Project, Prepare Design Brief and Agree with Client and Consultants Preparation of Conceptual Cost Plan & Master Schedule Early Packages Production Information Early Tenders Appoint a GWC Contractor Design Early Design Contractors Design Appoint Commissioning Specialist Regular Review of Design Production to Establish Progress, Quality, Compliance with Brief, Plan and Budget Early Manufacture Monitor Construction Commission and O&M Monitor Master Cost Plan and Master Programme Schedule Regular Monitoring of Construction to Establish Quality and Final Standard of Acceptance

3 Hotel development process Conceptualization Feasibility study Space allocation program Operational criteria Construction and engineering criteria Budget Preliminary schedule

4 Conceptualization Let s build a hotel

5 Feasibility studies Purpose of feasibility studies ú To obtain financing ú Attract equity partners ú Get franchise or management contract Components of typical reports ú Local area evaluation ú Local lodging market analysis ú Proposed revenue facilities ú Financial analysis Pro forma income/ cash flow statements

6 OS&E METHOD STATEMENT OPERATING SUPPLIES AND EQUIPMENT HOSPITALITY DEVELOPMENT

7 Space Allocation Program Lists Design Requirements Varies by hotel type ú 90% for ltd. service/ budget hotels ú <65% for large convention/ resort hotels Schematic design

8 Operational criteria Front Desk Luggage Receiving and Storage Solid Waste Food and Beverage

9 Construction and engineering criteria Outlines general standards for ú Building materials ú Engineering systems

10 Budget Early estimates ú Contingency funds ú Inflation ú Reserve against operating shortfall Construction costs are only 60-65% of development costs`

11 Site planning First step in designing hotel building Guest arrival ú first impressions Various entrances ú porte cochere Parking ú Approach ú Driveways ú Sidewalks ú Receiving area ú Emergency access

12 Guestroom and suite planning Guestroom planning ú Functionality ú aesthetic value ú cost Floor planning ú Elevators ú Exit stairways ú Linen storage ú Vending areas ú Electrical and telephone equipment Basic floor configurations ú double-loaded slab ú Tower ú atrium Guestroom interior layout ú standard guestroom dimensions ú non-typical rooms ú guestroom bathrooms Suite layout ú single-bay ú multiple bay ú presidential ú front-to-back or shotgun model ú side-by-side model

13 Lobby design Most prominent of hotel s public spaces Public facilities clustered around it Lobby design criteria ú Circulation ú front desk area ú Luggage ú Seating ú support functions ú decor

14 Design of food and beverage outlets Identical chain restaurants or Distinctive, individual food and beverage outlets Food and Beverage Outlet types ú coffee shops ú specialty restaurants ú gourmet dining ú Deli ú pastry shop Lounge types ú lobby bar ú cocktail bar ú entertainment room

15 Function space design Corporate groups (this is in the book and incomplete) ú small, high-quality spaces for sales/management meetings ú product introductions ú continuing education Association market ú Exhibition space ú Large group meetings ú Seminars ú Workshops Alternative furniture layouts ú Flexibility ú increased capacity

16 Recreational Facilities and Administrative Offices Recreational facilities ú growing in popularity ú convenient access for non-guests Administrative offices ú front office ú Accounting ú Executive ú sales and catering

17 Food production area design Integration of mechanical, electrical, and plumbing services with functional layout Distances between working areas kept to minimum; related activities close together; flexibility Receiving and food storage area, kitchens, restaurants, banquet rooms of single floor Amount of kitchen and food and beverage storage required as a function of the number of meals served

18 Back-of-the-house design Conduct planning and layout activities at the outset Review, refine, expand as needed regularly during project Special planning consideration to ú Receiving ú Trash ú General storage ú Employee areas ú Laundry and housekeeping ú Maintenance and engineering