PPT - Group 6 Hospitality and Tourism Property Planning PDF

Batangas State University College of Accountancy, Business, Economics and International Hospitality Management CHAPTER 7 PLANNING SPECIFICS FOR HOSPITALITY AND TOURISM PROPERTY GAYETA/ LUCERO/ PASTRANA Learning Outcomes At the end of the chapter, the s...

Batangas State University College of Accountancy, Business, Economics and International Hospitality Management CHAPTER 7 PLANNING SPECIFICS FOR HOSPITALITY AND TOURISM PROPERTY GAYETA/ LUCERO/ PASTRANA Learning Outcomes At the end of the chapter, the students will be able to: 1. identify and differentiate the specific requirements in building facilities for hospitality and tourism; and 2. explain the importance of area-specific planning in hospitality and tourism. Introduction As the industry poses a lot of opportunities for leisure and recreation with different technological advances, not to mention transport andcommunication, there had been a lot of changes within the greater tourism and hospitality industry. Similarly, there had been a lot of diversified design practices that are very specific for each type. Resorts have different planning requirements compared to complex city hotels. Spas and recreational facilities would have another. Therefore, we should be able to address the needs of these types of specialized facilities. Influences on Development Influences on Development 1. Marketing - This aspect usually poses what the demand wants. For us to plan a specific establishment, there should be an increasing and unsatisfied demand for this type of facility. 2. Economics - This aspect lays down the state of the economy and some financial inducements/constraints which may favor or restrict the investment activity.  Influences on Development 4. Enterprise This aspect refers to the correct interpretation of the different requirements needed for development and the entrepreneurial organization needed for the necessary finance and expertise. 3. Location-This aspect lays down whether there are appropriate sites for development coupled with adequate infrastructural services and opportunities. Influences on Development 5. Planning and Design - This is the technical side that focuses on creating an attractive facility that would satisfy the marketing, functional, and financial criteria. Planning Specifics for Hotels and Other Lodging Establishments  Planning Specifics for Hotels and Other Lodging Establishments 1.Storytelling and Design Concept: Architects should develop a story for the hotel that guides the design and creates a unique identity. This story should influence the design of common and private areas, textures, facilities, operational procedures, signature experiences, branding, and communication. Planning Specifics for Hotels and Other Lodging Establishments 2. The Design and Its Connection to External Elements: Architects must consider the climatic conditions of the hotel location. This impacts outdoor spaces, interior design, and guest experiences. The hotel's location and layout should be inspired by the sun's motion, influencing the design of zones, functions, materials, textures, and colors.  Planning Specifics for Hotels and Other Lodging Establishments 3. The Hotel First Impression: The hotel's design concept should be established within the first seven seconds a guest enters the vicinity. This includes the entrance, reception area, and the route from reception to the guest room. These areas should create a welcoming and memorable experience. Planning Specifics for Hotels and Other Lodging Establishments 4. The Guestroom : The guestroom is crucial, as it's where guests relax and create memories. Architects should carefully configure the room's function, dividing it into smart zones (like the bed, shower area, and storage spaces). Attention to detail and the integration of textures, materials, lighting, and color are essential.  Planning Specifics for Hotels and Other Lodging Establishments 5. The Guest and His/Her Experience:Hospitality establishments should prioritize guest comfort by addressing both aesthetic and functional needs.It should be a place conducive for relaxation, entertainment, fun, socialization, and gastronomic enjoyment.Architects should study guest habits and preferences to create a meaningful and unique experience. Planning Specifics for Hotels and Other Lodging Establishments 6. Hotel Common Areas: Lounges, restaurants, breakfast stations, and pool areas are vital for guest and employee interaction. They should be designed to be lively and fun, attracting both guests and locals. These areas contribute to the overall guest experience and generate revenue. Planning Specifics for Restaurants and Other Foodservice Establishments  Planning Specifics for Restaurants and Other Foodservice Establishments 1. The Façade Is Very Important - The entrance to a restaurant is very important. Remember that guests will start coming to the restaurant once they recognize the restaurant, and a good façade makes up a large portion of recognizability.  Planning Specifics for Restaurants and Other Foodservice Establishments 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. If focusing on a young crowd, the architect needs to experiment with the interior. Planning Specifics for Restaurants and Other Foodservice Establishments 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. Planning Specifics for Restaurants and Other Foodservice Establishments 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 as they are hurtful to the eyes.  Planning Specifics for Restaurants and Other Foodservice Establishments 5. Use a Selection of Tables- Even table need to be blended in the design mix. To do this, check the target clientele. Usually, one needs to mix up two, four, or six top tables. Heeding to the different restaurant designs, consider the needs, privacy, and demands of every customer and rearrange the tables appropriately.  Planning Specifics for Restaurants and Other Foodservice Establishments 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. Preparing the proper design would ensure that the plots are effective and properly distributed among the different sections of the restaurant.  Planning Specifics for Restaurants and Other Foodservice Establishments 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.  Planning Specifics for Restaurants and Other Foodservice Establishments 8. Taking Care of Your Restrooms – For some reason, restaurant designers do not usually look at restrooms. However, 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.  Planning Specifics for Restaurants and Other Foodservice Establishments 9. The Kitchen - The kitchen is the main production area of a restaurant. It is where most of the food items are processed and cooked. Thus, the design 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.  Planning Specifics for Restaurants and Other Foodservice Establishments 10. Heating and Ventilation-This is also a very important aspect of designing a restaurant. As there is a lot of smoke that is generated from the kitchen, it is very 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.