Chapter 8: Space Allocation PDF

# Chapter 8: Space Allocation ## Introduction * Space is a crucial asset in all facilities, from institutions to commercial establishments. * Top priorities in the hospitality and management industry include guest comfort and impression, as well as employee efficiency. * Space allocation is crucia...

# Chapter 8: Space Allocation ## Introduction * Space is a crucial asset in all facilities, from institutions to commercial establishments. * Top priorities in the hospitality and management industry include guest comfort and impression, as well as employee efficiency. * Space allocation is crucial for optimizing space and achieving these goals. It involves determining the best use of a space based on its dimensions and purpose. * The company's vision, mission, and objectives guide the concept of development for space allocation. ## Objectives By the end of the chapter, students will be able to: 1. Identify space and its allocation in an area that includes the working environment for hospitality and tourism facilities. 2. Recognize the different job requirements for space allocations. ## Contents ### Factors in Determining Space Allocation * Space planning involves organizing and allocating areas to accommodate furniture, fixtures, and equipment. * This needs to be done harmoniously to meet the needs of visitors and staff for specific functions or activities. * The ideal space balances utility, comfort, and beauty over time. ### Characteristics of a Well-planned Space 1. **Efficient and Effective Space Utilization:** * The layout of rooms and spaces should be properly utilized based on user needs and projected activities. * Furniture, fixtures, and equipment arrangement must be optimized to minimize space wastage. 2. **Appropriate Ambiance:** * The character, quality, tone, and atmosphere of a space create the desired experience for guests. * This significantly impacts the image and success of the establishment. 3. **Adaptable and Flexible:** * The hospitality and tourism industry is driven by events and holidays which require adaptable space use. * Accommodations should be able to adjust for various events, such as Valentine's Day (short-term) or graduations and religious holidays (longer-term). 4. **Accessible:** * The layout should facilitate easy movement for people, goods, and services. * Accessible design for physically challenged individuals is mandatory by law. * However, spaces should also optimize access for all users. 5. **Minimum Movement:** * The plan should minimize unnecessary movement for staff and equipment. * Crisscrossing of paths between clients and staff should be avoided. 6. **Wayfinding:** * It refers to how users navigate different areas of the facility. * Proper wayfinding minimizes confusion and provides a positive user experience. 7. **Reduced Discomfort:** * Effective planning includes addressing environmental factors like lighting ventilation, noise, odor, and temperature. * This minimizes stress and promotes a more positive environment. 8. **Adhere to Laws and Regulations:** * The plan must comply with all applicable laws and regulations set by the government and other policy-making bodies. * This helps prevent accidents, reduce absenteeism, and improve overall productivity and sustainability. ## Major Sectors of the Hospitality and Tourism Industry ### Accommodation and Lodging * This sector encompasses all accommodation and lodging facilities, including hotels, motels, hostels, houses, and resorts. * The goal is to provide guests with comfortable and functional spaces for rest and sleep. * The classification of accommodation has evolved over time based on factors like size, location, and level of service. **Classification of Accommodation** * **Size:** The number of lodging units available (e.g., under 50 rooms to over 500 rooms). * **Location:** The site of the facility (e.g., airport, casino, city center, resort hotel). * **Level of Service:** This is usually determined by the size of guestrooms, which typically take up 65% to 75% of the hotel floor area. **Examples:** * **Budget Hotel (1 star):** 15 to 20 square meters with a minimum area of 75% (rooms without bath). * **Standard Hotel (2 stars):** 40 to 60 square meters with a minimum area of 75% (rooms with bath). * **Comfort Hotel (3 stars):** 50 to 60 square meters. * **First Class Hotel (4 stars):** 60 to 70 square meters. * **Luxury Hotel (5 stars):** 90 to 110 square meters. * **Market and Function:** The target clientele for the facility (e.g., business travelers, families, students). * **Ownership and Affiliation:** Whether the facility is independently owned or affiliated with a specific brand. * **Industry Standard:** Rating systems such as AAA Diamond Rating, Green Key Eco Rating, and Trip Advisor Traveler's Choice, among others. These ratings provide indicators of quality, from basic to world class, and are based on criteria like food, decor, and personal service. Other standards emphasize environmentally-friendly practices. **Additional Area Considerations in Accommodation:** * Stairways, corridors, elevators, and other ancillary facilities: An additional 50% of the combined net area of the rooms per level may be allotted. * Corridors and hallways: Minimum clear width of 1.20 meters. Corridors usually indicate the location of the elevator foyer. ### Front of House * The front of house might include all or some of the areas listed based on the establishment's classification and concept. **Key Front of House Areas:** 1. **Lobby:** * This space creates the first impression of the establishment. * The size varies, but it should include areas for circulation, seating, and luggage storage. **Minimum space requirements:** * Circulation: 0.70 to 1.0 square meter per guestroom. * Seating: 0.06 to 0.10 square meter per guestroom. * Luggage: 0.05 to 0.10 square meter per guestroom. 2. **Registration and Front Desk:** * This space is usually located where guests can easily see it. * It is where guests check in and out of the facility. * It requires 0.30 to 0.40 square meters per guestroom for efficiency. 3. **Washroom:** * Provides hygiene facilities (lavatory and toilet). * The typical range is 0.05 to 0.10 square meters per guestroom. * Accessible facilities for physically challenged guests are mandatory. * Some establishments provide separate washrooms for LGBTQ+ individuals for inclusivity. ### Lodging Facilities * This is where guests stay and usually takes up 50% to 60% of the total floor area. * Rooms are classified based on different categories (e.g., number of beds, size, luxury). **Room Types:** * **By beds:** Single, double, triple, quad. * **By size:** Small, medium, large. * **By luxury:** Standard, deluxe, suite. **Typical Room Sizes:** * Double room: 18 sq. meters. * Single room: 15 sq. meters. **Hotel Room Classifications (DEHOGA):** * The DEHOGA (German Hotel and Restaurant Association) provides a classification system based on star ratings. * Example: A 3-star hotel room might have features and dimensions slightly enlarged compared to a standard single room. ### Catering and Conferences * Most accommodation and lodging facilities provide dining services for guests. * Offerings can range from coffee shops to specialty restaurants. * **Restaurant Space Calculation:** * The space is calculated based on seating capacity, arrangement, and type of operations. * A general guideline is 70% of the total outlet space for the guest area and 30% for supporting areas (e.g., kitchen, storage). * This percentage may vary depending on the specific type of restaurant. **Guest Seating Space Requirements:** * Banquet: 0.90 to 1.0 square meters per seat. * Fine dining: 1.70 to 1.90 square meters per seat. * Cafeteria: 1.50 to 1.70 square meters per seat. * Table service/club: 1.40 to 1.70 square meters per seat. * Formal dining: 1.90 to 2.0 square meters per seat. * Coffee shop: 1.40 to 1.70 square meters per seat. * Cocktail lawn: 1.40 to 1.70 square meters per seat. * **Self-service restaurant:** The space required depends on the table size and number of places: * Table for 2: 1.00 to 1.90 sq. meters. * Table for 4: 1.85 to 2.0 sq. meters. * Table for 6: 1.70-2.10 sq. meters. * Table for 8: 1.50-1.80 sq. meters. **Other Considerations for Catering and Conference Spaces:** * Retail Shop: 0.09 to 0.14 square meters per guestroom; the total size varies from 9.20 to 110 square meters. * Function Space: 1 to 2 meeting seats per guestroom; the size depends on the type of function and the number of bedrooms in the establishment. **Types of Function Spaces:** * Ballroom: 0.90 to 1.10 square meters per seat. * Conference/Meeting Room: 0.90 to 1.10 square meters per seat. * Boardroom: 1.10 to 1.50 square meters per seat. * Public Washroom: 0.04 to 0.06 square meters per seat. * Pre-function Area: 25% to 40% of the meeting room area. ### Amenities and Recreational Areas * These cater to general recreation, including activities for children and adults. * They can range from passive to highly extensive spaces based on market demands and the concept of the facility. * Examples: Outdoor sports, indoor recreation (cinema, music rooms. casino), swimming pools. **Space Requirements for Amenity Areas** * Playground: 1.90 to 3.70 square meters per family. * Swimming Pool: 0.90 to 1.90 square meters per guestroom. * Locker/Shower/Toilet Area: 0.01 square meter per guestroom. * Health Club: 0.01 square meter per guestroom. * Circulation: 15% to 20% of the total public area. ### Administrative Area * It usually takes 0.10% to 0.20% of the total floor area in a hotel. * It includes executive offices, sales and accounting departments, and administrative support offices. * **Space allocation:** It is around 0.90 square meters per guestroom. **Key Administrative Departments:** * **Front Office:** Located near the lobby for easy access. * **Accounting Department:** Responsible for overall accounting and finance activities of the company. * **Sales and Marketing Department:** Responsible for branding the company and establishing sales. ### Employee Facilities * Crucial for staff comfort and motivation. Includes a wide range of facilities depending on the type of services and schedule of operation. * **Space Considerations:** * **Lockers and Washrooms/Restrooms:** 0.01 to 0.90 square meters per employee (for storing personal belongings, washing, and restroom use). * **Cafeteria:** 0.16 to 0.70 square meters per 200 to 7,500 meals per day; however, planners often use 0.01 sq. meter per employee if space is limited. * **Lounge:** 0.01 square meter per employee. * **Uniform Issuing:** 0.01 square meter per employee. ### Back of House: Ancillary and Service Facilities * Areas that are mostly hidden from guests, but crucial for controlling and facilitating the operations. * Typically, the back of house occupies 10% to 15% of the total floor space. **Key Back of House Areas:** 1. **Receiving Department:** * Ensures the proper quality and quantity of goods are received for use in different departments. * Located near the off-loading area for efficiency. * Requires 0.03 to 0.05 square meters per guestroom. * Platform size: 9.30 to 23 square meters (depending on the size of delivery trucks). 2. **Housekeeping:** * Maintains the overall cleanliness and orderliness of the establishment. * Includes areas for preparation, cleaning, and storage of utility items. * **Space Breakdown:** * **Laundry Area:** 0.01 square meters per guestroom (washing, ironing, drying, folding). * **Linen Storage:** 0.01 square meters per guestroom (storing clean linen). * **Guest Laundry:** 0.07 to 0.14 square meters per guestroom (collecting dirty linen). 3. **Maintenance and Miscellaneous Areas:** * Kept away from the sight of guests for sanitation and controlled maintenance. * **Space Breakdown:** * **General Storage:** 0.01 square meters per guestroom for cleaning and maintenance tools and equipment. * **Meeting Room Storage:** 0.01 to 0.14 square meters per seat (10% to 20% of the meeting room area) for storing chairs, equipment, and other miscellaneous items. * **Room Service Area:** 0.01 square meter per guestroom (utility room for storing specific items). * **Miscellaneous Storage:** 0.01 to 0.17 square meters per guestroom for storing things like garbage, empty bottles, and cans. * **Telephone Switchboard and Equipment:** 0.12 to 0.18 square meters per guestroom for telephone systems. * **Computer Room:** 0.09 to 0.14 square meters per guestroom for server and battery backup. * **Utility Rooms and Systems:** 1.20 to 1.70 square meters per guestroom. * **Maintenance Area:** 1.70 square meters per guestroom for maintenance tools and equipment. * **Security:** 0.02 to 0.06 square meters per guestroom (main security hub). * **Pool Plumbing Facilities:** 0.02 to 0.06 square meters per guestroom. * **Circulation:** 10% of the total floor area for support facilities and services. ### Food and Beverages * The industry includes a variety of establishments serving food to guests. * **Examples:** Restaurants, cafes, cafeterias, fast-food restaurants, catering businesses. * **Main Objectives:** Preparation, packaging, delivery, and serving of food and beverages. **Types of Food and Beverage Establishments:** * **Restaurants:** * **Types:** Fast food, casual, contemporary, casual dining, buffet, fine dining. * **Key Factors Impacting Space:** Price point, ambiance, and foodservice. * **Catering and Banquets:** * Special services requiring dedicated storage spaces for chairs, tables, linens, dishes, cutleries, and other equipment. * They might cater to a few thousand meals at each event. * **Airlines and Cruise Ships:** * Provide a wide range of food services, from basic snacks to gourmet meals. * Space considerations depend on the type of service, the number of passengers, and the level of dining. **Space Allocation in Food and Beverage Establishments:** * **Dining Area:** * Typically occupies 60% to 70% of the total floor area. * **Space Requirements per Guest:** * Small children: 0.743224 square meters. * Adults: 0.92 to 1.85 square meters. * **Kitchen Area:** * Occupies the remaining 30% to 40% of the total floor area. * **Space Requirements:** * Varies depending on the type of kitchen and the number of meals served per hour. * Smaller servings require larger areas than larger servings. * **Kitchen Space Breakdown:** * **Coffee shop kitchens:** 10% to 25% of the coffee shop area. * **Cafeteria kitchens:** 0.17 to 0.70 square meters per 200 to 7,500 meals per day. * **Main dining room kitchens:** 30% to 40% of the restaurant area; 0.28 to 1.67 square meters per 200 to 7,500 meals. * **Banquet kitchens:** 20% to 30% of the eating area. * **Main Cooking Area:** * The heart of the kitchen where food is cooked. * The layout and size depend on the type of food being prepared. ### Entertainment and Recreation * Provides diverse recreational spaces for guests. * **Types:** * Quiet spas. * Large stadiums. * Indoor and outdoor activity spaces. **Importance of Entertainment and Recreation:** * Provides a valuable experience for guests. * Can be a major draw for attracting visitors to a location. ### Entertainment Facilities 1. **Sports Complex:** * Large facility accommodating various sports activities. * **Space Requirements:** * **Football:** 68 x 105 meters (around 7,140 sq. meters) * **Rugby:** 68.4 x 100 meters (around 6,840 sq. meters) * **Handball:** 60 x 90 meters (around 5,400 sq. meters) * **Hockey (field):** 55 x 91.4 meters (around 5,030 sq. meters) * **Netball:** 25 x 60 meters (around 1,500 sq. meters) * **Softball/Rounders:** 35 x 60-80 meters (around 2,100 to 2,800 sq. meters) * **Volleyball:** 11 x 21 meters (around 231 sq. meters ) * **Basketball:** 15 x 28 meters (around 420 sq. meters) * **Streetball:** 24-28 meters (around 576 to 784 sq. meters) 2. **Shopping Facility:** * Consists of various retail outlets and restaurants. * **Space Requirements:** * **Specialized Shops:** 50 to 500 square meters. * **Retail Chains:** Varies. * **Department Stores:** Varies. * **Shopping Arcades:** 20,000 to 25,000 square meters. * **Shopping Malls:** Varies. 3. **Spa:** * Dedicated to health and wellness. * **Services:** Massages, relaxation pools, saunas. 4. **Cinema:** * Venue for film showings. * **Space Requirements:** * **Longitudinal section:** 1.20 meters (width) x 7.26 meters (height) * **First row of seats:** 1.20 meters away from the screen. 5. **Casino:** * Entertainment facility for gambling and games. * Often connected to resorts or hotels. ### Tourist Information * Provides information to travelers about the local area. * **Methods:** * **Offline:** Tourist information offices, leaflets. * **Online:** Informational websites, social media accounts. ## Issues and Challenges of Space Allocation * **Space allocation standards:** Created by professionals, but challenges remain due to costs associated with purchasing or renting suitable spaces. * **Balancing safety and ambiance:** Important for creating spaces that meet the brand's needs while ensuring the safety of staff and guests. **Key Considerations for Space Allocation:** 1. **Identify key products and services:** Ensure the space meets the output of the regular shops. 2. **Multi-functional equipment:** Avoid redundancy to minimize space wastage. 3. **Window-like effect:** Create the illusion of wider spaces. 4. **Maximize use of wall space:** Utilize walls effectively to leave more floor space available. 5. **Illumination:** Utilize both natural and artificial lighting for visual appeal and space optimization. **Experiential Exercise:** Choose an area in your school or home that is similar to a space within the hospitality and tourism industry. Measure and plot the space, assess its efficiency, and provide recommendations for improvement.