Chapter 6-7 Site Selection PDF

## Chapter 6: Site Selection ### Location - Crucial factor in a person's choice of where to live, work, and build a business. - Determines the overall growth of a business. - Choice of the site provides the necessary platform to launch a brand or sustain an existing trademark. - Considerations in...

## Chapter 6: Site Selection ### Location - Crucial factor in a person's choice of where to live, work, and build a business. - Determines the overall growth of a business. - Choice of the site provides the necessary platform to launch a brand or sustain an existing trademark. - Considerations in setting up facilities for the hospitality and tourism industry involve several processes and considerations. ### Objectives 1. Discuss the importance of location in the hospitality and tourism industry. 2. Enumerate different criteria for site selection of hospitality and tourism facilities. ### Contents - Location theory is a driving factor in economic growth. #### Johann Heinrich von Thünen (1826) - Introduced the theory of agricultural location. - Suggested a single market surrounded by farmland creates maximum profit in relation to location, rent, and transportation cost. - The lower the cost to transport goods, the higher the rent. - Vice versa. #### Alfred Weber (1909) - Introduced the location triangle. - Foundation for modern location theory. - Enumerated three main factors that influence industrial location: - Transportation cost - Labor costs - Agglomeration economics - Agglomeration explains the advantages of clustering industries and urban growth, and local economy. #### William Alonso (1964) - Explained how different types of land used for housing, commercial, industrial, and institutional facilities are influenced by their accessibility requirement. - Wealthy households choose to live on the fringe of the city because their need to be at the center is not as apparent as for the poor households' need to be near the city center for their jobs and goods and services. ### General Criteria for Site Selection 1. **Location:** - Refers to a larger sphere of influence than that of the facilities. - The context can be a district, city or municipality, region, or even bigger depending on the impact of the facility. - When choosing a location, the concept of the facility dictates the specific criteria for location. - It is important to check the demand generators. - Demand generation is a process or a program that creates a relationship between the facility and the clients and hopefully develops a long-term engagement. - Demand generators for hospitality and tourism industries include business areas, industrial parks, tourist attractions, and institutional facilities such as schools, government centers, and hospitals. - A business hotel sets criteria for a location based on the proximity to transport hubs and the central business districts. 2. **Site:** - Contextual and the physical manifestation of the area. - Context refers to the environment of the location. - Includes: - Zoning - Characteristics of the landscapes - The quality of the open spaces - The built environment. - Concerns: - **Access to Transportation:** Provision of public transport is a criterion. - **Access to Utilities:** Potable water, electricity, telephone, and Internet service is a determinant. - **Land Area**: Size of the lot is dictated by the kind of facilities and the concept of the project. 3. **Building:** - In cases when a facility of the hospitality and tourism industry would choose a location inside a complex or a building, they must consider the concept of the development. - There are specific architectural designs and images that a certain group of people would gravitate to and patronize. - The young will be more inclined to go to bars with music and freestyle dancing, while more mature groups are predisposed to structured ballroom dancing. 4. **Cost of Construction or Renovation:** - Consider the pros and cons. - Issues to consider: - Extent of the renovation to achieve the concept of the facility. - Cost of long-term and short-term construction. - Structural integrity of the building. - New construction vs. renovation. 5. **Legal Issues and Restrictions:** - Zoning of the site will determine whether the area is appropriate for the proposed facilities. - Consider designs and deeds of restrictions, such as: - Bonifacio Global City - ASEANA - Rockwell - Comprehensive Land Use Plan (CLUP) dictates the development to monitor the rational use of the land to ensure sustainable growth and development. - Specific areas are marked as: - **R** for residential districts - **C** for commercial districts - **I** for industrial districts - Zoning ordinances regulate the land use and building height restrictions. ### Land Use Plan as Used in CLUP - **R1:** Low Intensity Residential Zone - characterized mainly by single-family, single-detached dwellings, row, and duplexed houses. - **R2:** Medium Intensity Residential Zone - characterized mainly by medium density housing such as low- and medium-rise, multi-household family dwellings on a limited scale. - **R3:** High Intensity Residential Zone - characterized by mixed housing types and high-density housing, similar to high-rise dwelling structures. - **C1:** Low Intensity Commercial Zone - allows all permitted uses under the R1, R2, and R3 classifications. - **C2:** Medium Intensity Commercial Zone - characterized by commercial development and can be a mixture of retail and wholesale trade which may also contain the service and entertainment industries (such as restaurants, stores, and commercial centers). - **C3:** Heavy Intensity Commercial Zone - characterized by heavy commercial developments that deal with trade, service, and entertainment on a larger scale of operations such as a metropolis or those regional in nature. - **I1:** Light Industrial Zone - covers industries that are classified as non-pollutive but may or may not be as hazardous. - **I2:** Medium Industrial zone - covers industries that are classified as sources of pollutants but may or may not be as hazardous. - **I3:** Heavy Industrial Zone - covers industries classified as high in pollutants and possible sources of hazardous emissions. ### Special Districts - **A1:** Agro-industrial District - area for industrial uses that are derived from agricultural produce. - **GC:** Government Center - area devoted to national, regional, and local government offices, institutions, and edifices. - **AGR:** Agricultural District - area with prime agricultural lands where activities are restricted to agriculture and auxiliary structures such as drying and milling areas. - **C:** Cultural District Area - reserved for cultural institutions like galleries, museums, heritage buildings, and cultural and civic centers. - **PUD:** Planned Unit Development - points to land development projects that allow planned land use mixed designs that enhance the environment rather than result in its deterioration. - **AZ:** Airport Zone - self-contained unit specifically devoted to airport terminals, hangars, control towers, and other related facilities. ### Site Criteria by Major Sectors of the Hospitality and Tourism Industry 1. **Accommodation and Lodging:** - Place that provides shelter for a guest to stay and sleep for a certain period of time. - Can encompass a wide range of services and activities which can include: - Food service - Business centers - Shopping areas - Convention centers - Recreation. - **General criteria:** - **Hotels:** Classified in terms of: - Size - Clientele base - Target markets - Ownership - Affiliations. - Usually found in high-density cities that are near airports. - Inland countries with an established train system that crosses borders also host major business hotels. - **Resort Hotel:** - Classified differently from the previously mentioned hotel accommodations because of its location. - The primary clientele are vacationers. - More often than not, located near natural resources such as beaches, lakes, and mountain ranges. - In temperate countries, most resort hotels are operated on a seasonal basis. - Some resort hotels cross the line of mixing rest and relaxation with business by incorporating facilities such as convention centers. - **Bed and Breakfast:** - Family and guest houses converted to accommodate no more than 10 rooms. - Usually have shared bathroom facilities. - The only available meal served is breakfast. - Normally located in areas with historical interest. - Guesthouses, inns, and farmhouses can also be classified under this category. - **Condotel:** - Condominiums that allow guests to prepare their own meals with housekeeping services for linens and room cleaning. - Usually near business districts and commercial establishments. 2. **Food and Beverage:** - Accounts for the biggest segment in the hospitality industry. - Three general classifications: - Fast-food concessioners - High-end restaurants and bars - Catering establishments - **General criteria:** - **Fast-food concessioners:** - Located in high-density areas such as inside malls and near offices, schools, and zones with heavy foot and vehicular traffic. - **High-end restaurants:** - Can be seen in five-star hotels as part of their amenities. - Stand-alone restaurants focus on finding a location that would complement and supplement the brand and concept of the establishment. - **Catering establishments:** - Commissary location should be near the possible clientele. - Caterers can provide delivery for their services. - Proximity and quality of food is major consideration. - Primary concern is providing food for airlines and cruise ships. 3. **Travel and Tourism Offices:** - Normally located in airports, seaports, and malls with heavy tourist visitors. - Sometimes attached to hotels and tourist destinations. 4. **Entertainment and Recreation:** - In identifying the site for entertainment and recreation, it is important to identify the type of operation. - Questions to consider: - Size of the lot - Demographics of the area - Possible users within a five-kilometer radius - Will it cater to local and foreign visitors and tourists? - Competition in the area - Proximity to other services and businesses - Availability of utilities in the area such as: - Water - Electrical - Sewage - Communication system ### Likert Scale for Site Selection - Rensis Likert proposed the use of points to develop a rating scale. - The Likert Scale is used to measure conditions to aid in decision-making by identifying criteria and assigning a rate. #### Likert Scale for Site Selection for a Resort Hotel - Project brief: - A chain of European resort hotel owners is planning on expanding to Southeast Asia. - The majority of their resorts have rooms ranging from a 200- to 500-bed occupancy. - Their brand promotes luxury while communing with nature. - Criteria were set for the initial assessment of three different sites in the Philippines. - Scoring is from 1 to 5 with 5 as the highest possible score. | Criteria | Site A | Site B | Site C | Remarks | |---|---|---|---|---| | **Land Criteria** | | | | | | 1-Lot size is below the minimum land area of similar facilities. | | | | | | 2- Lot size is comparable to the land area of similar facilities. | | | | | | 3- Lot size exceeds 50% of the land area of similar facilities. | | | | | | 4- Lot size exceeds 75% of the land area of similar facilities. | | | | | | 5-Lot size exceeds 100% of the land area of similar facilities. | 3 | 5 | 4 | 100% above the similar facilities can accommodate the projected expansion of the project. | | **Availability of Transportation Facilities** | | | | | | 1- Accessible by private vehicles | | | | | | 2- Accessible by PUVs, taxis, and private vehicles | | | | | | 3-Accessible by jeepneys, PUVs, taxis, and private vehicles | | | | | | 4- Accessible by provincial buses, jeepneys, PUVs, taxis, and private vehicles | | | | | | 5-Within a five-kilometer radius of an airport and accessible by provincial buses, jeepneys, PUVs, taxis, and private vehicles | 3 | 3 | 3 | | | **Accessibility to Utility and Service** | | | | | | 1- There are no existing utilities and services within a five-kilometer radius. | | | | | | 2-The nearest source of utilities and services is within a two-kilometer radius. | | | | | | 3- The nearest source of utilities and services is within a one-kilometer radius. | 2 | 4 | 3 | | | 4- The nearest source of utilities and services is within a 500-meter radius. | | | | | | 5-There is an available source of utilities and services within the site. | | | | | | **Vulnerabilities to Natural Hazards** | | | | | | 1- Site is proximate to three or more hazards. | | | | | | 2- Site is proximate to two or more hazards. | | | | | | 3- Site is proximate to one or more hazards. | | | | | | 4-Site is proximate to one hazard. | | | | | | 5-Site is free from potential hazards. | 4 | 4 | 3 | | | **Land Use and Zoning** | | | | | | 1-The area does not allow the development of a resort hotel. | | | | | | 2- The area does not allow the development of a resort hotel but exemption is available upon appeal. | | | | | | 3- The area allows the development of a resort hotel with restrictions on the size, height, and number of occupants. | | | | | | 4-The area allows the development of a resort hotel with restrictions on the size and height only. | | | | | | 5-The area allows commercial development. | 5 | 4 | 4 | | | **Accessibility to Support Facilities** | | | | | | 1- Necessary support facilities are within a five-kilometer radius. | | | | | | 2- Necessary support facilities are within a four-kilometer radius. | | | | | | 3-Necessary support facilities are within a three-kilometer radius. | 3 | 3 | 5 | | | 4- Necessary support facilities are within a two-kilometer radius. | | | | | | 5- Necessary support facilities are less than one kilometer away. | | | | | | **Total** | 20 | 23 | 22 | | - Based on the Likert Scale, Site B has the highest rating. ### Chapter 7: Planning Specifics for Hospitality and Tourism Property ### Influences on Development 1. **Marketing:** - What the demand wants. - Increasing and unsatisfied demand. 2. **Economics:** - State of the economy. - Financial inducements/constraints. 3. **Location:** - Appropriate sites for development. - Adequate infrastructural services and opportunities. 4. **Enterprise:** - Correct interpretation of the different requirements for development . - Entrepreneurial organization needed for the necessary finance and expertise. 5. **Planning and Design:** - Technical side that focuses on creating an attractive facility that would satisfy marketing, functional, and financial criteria. ### Planning Specifics for Hotels and Other Lodging Establishments - Hotelier Academy (2020) suggested several things that planners and developers would need to consider if designing an accommodation establishment. 1. **Storytelling and Design Concept:** - Architects study, design, and decode the entire concept of the building. - Storytelling as a form of theme development. - Telling the story of the property gives the owners and guests an idea of the hotel concept. - Concept becomes the cornerstone of the hotel building. - Concept also forms the identity of the hotel. - Evaluates in detail the semantics of the guest experience. - Affects the design of the common and usual private areas, textures, facilities and strategies, operational procedures, signature experiences, branding, and communication specifications. 2. **The Design and Its Connection to External Elements:** - Highlight and consider the climatic conditions of the hotel location. - Climatic conditions impact the sections of the hotel's outdoor environment, its connection to the interior design, and the guests' experiences in the hotel. - The hotel's location and area plotting have a deep connection with the sun's motion. - Climate and location affect the guest experience. - Architect's designs of the different zones, functions, materials, textures, and colors. 3. **The Hotel First Impression:** - The architect should establish the hotel's design concept within the first seven seconds a guest enters the vicinity. - Starting from the hotel entrance, which is comparable to a house's front yard, and usually to the hotel's reception table, the architect should know that these parts are the most important areas to establish a pleasant connection with a guest. - The aesthetics of the hotel should be well thought out. 4. **The Guestroom:** - The most important place in a hotel for a tired guest. - Where stories are made. - Important that the room's key elements are treated with proper designs. - An architect should properly configure the function of the room and then divide it into different smart zones. - The guestroom is the playing field of the guest, filled with the different stories he/she will make. - It is critical for an architect to consider the intricate details and implement what directs the transformation of the narrative into a comprehensive floor plan where textures, materials, lighting, and color come together and create the best integrated experience. 5. **The Guest and His/Her Experience:** - Cornell (2020) discussed that any hospitality and tourism establishment should always design its facilities for the comfort of their guest. - Both aesthetic and functional needs should be addressed. - The hotel should be a place conducive for relaxation, entertainment, fun, socialization, and gastronomic enjoyment. - The need for people to interact while creating different memories is also to be shared. - An architect should study a guest's habits, how he/she should be addressed within the confines of the hotel, and how all of these will be transformed into a meaningful, unique, and unforgettable experience. 6. **The Hotel Common Areas:** - Attract socialization for both the guests and its employees. - The lounge, restaurant area, breakfast station, and pool area are essential parts of hotel development. - They complete the hotel experience of a guest. - The common areas provide an avenue for different hotel stakeholders to interact with each other. ### Planning Specifics for Restaurants and Other Foodservice Establishments - Caruso (2017) discussed the different planning specification needed by a planner or architect in designing restaurants. 1. **The Façade Is Very Important:** - The entrance to a restaurant is very important. - Guests will start coming to the restaurant once they recognize the restaurant. - A good façade makes up a large portion of recognizability. - For a nice façade, the architect needs to make the design catchy and unique. - The restaurant's name should be bold enough to be readable and stand out from afar. - Utilizing a theme can also help in establishing an image for the guests. - The design should follow the theme and be easily accomplished. 2. **Keep an Eye on Your Target Clients:** - When planning a restaurant design, it is best to fine-tune the requirements with the targeted guests. - Different markets will have different tastes and feelings toward designs presented to them. - Focusing on a young crowd, the architect needs to experiment with the interior. - Use bold and bright colors, funky furniture, different wall art, and posters or bar corners to spice up the guests' experience. - For a corporate crowd, it is important to make the design as chic and simple as possible using base colors, edgy furniture, and clean interiors. 3. **Choosing the Right Light:** - Lights are a vital part of restaurant design. - They can enhance the furniture, hide some flaws, and appeal to restaurant guests. - Using appropriate lights can alter the total face of the restaurant. - A table filled with a pool of proper light in a semi-dark area can change and make wonders in paving an intimate atmosphere. - Aiming for a funky feel, then neon lights are a good choice. 4. **Selecting Your Colors Well:** - Psychologists often refer to color as having a significant impact on people's brains, impacting their decision-making process. - Tacky colors are not often appreciated because they are hurtful to the eyes. - Using the right color scheme can assist in developing a visually appealing place. - Some colors may make a space appear wider and spacious. - Family restaurants often choose pastels, while bars and pubs typically go for vibrant colors. - The colors the architect will use should be in consonance with the theme of the restaurant and the target clientele. 5. **Use a Selection of Tables:** - Tables need to be blended in the design mix. - Check the target clientele. - Mix up two, four, or six top tables. - Consider the needs, privacy, and demands of every customer. - Rearrange the tables appropriately. - Make sure that the restaurant layout allows residents and guests to move freely, especially when walking and passing by each other. 6. **Establishing a Clear Layout:** - The architect should be able to create a visual path for the guests while planning the layout of the restaurant. - The design should ensure that the plots are effective and properly distributed among the different sections of the restaurant. - For example, the washroom and the kitchen should not be the same size. - Professionals should be consulted when deciding the layout of the restaurant and finalizing the plan. 7. **Selecting Good Music:** - Music is very important in designing a restaurant. - It appeals not only to our ears but to all our senses. - Take into consideration the theme of the restaurant when deciding on the type of music to play. - Research the different types of music and their effect on the behavior of the guests. - Rock music will increase the appetite of customers or guests and somehow make them eat faster. - Classical music will prompt the stomach to calm down and make the food seem more refined. 8. **Taking Care of Your Restrooms:** - Restaurant designers do not usually look at restrooms. - It is very critical for an architect to design the restroom as part of the restaurant. - In a house, the restroom is usually maintained because it is a public room for guests. - The same concept applies to a restaurant. - If a guest enters the restroom and walks into a puddle of urine or if your washroom smells like a public toilet, it will destroy the good image that has been developed by the façade and other public areas. - There is a strong possibility that the guest will be disgusted and will not return anymore. 9. **The Kitchen:** - The main production area of a restaurant. - Where most of the food items are processed and cooked. - It should be as innovative as possible. - If one decides to have an open kitchen, use a big glass door. - The guests will be fascinated by how their orders are actually prepared in the kitchen. - Try to accentuate the process of food preparation through your chefs' showmanship skills. - Ensure the safety and security of both your guests and your employees. 10. **Heating and Ventilation:** - A very important aspect of designing a restaurant. - A lot of smoke is generated from the kitchen. - It is important that a proper heating and ventilation mechanism be in place. - The restaurant should have proper air-conditioning as safety security, and comfort should be the main priority of the management.