Hospitality Development Prelim 2 Study Guide

Hospitality Development Prelim 2 Study Guide - H ADM 255...

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H ADM 255: Hospitality Development Prelim 2 Study Guide Basic Thumb rules Guestroom rule of thumbs Budget Mid-scale First-class Luxury NLA 12’x 14’ 12’x18’ 13’x18’ 14’x22’ Dim 12’x20’ 12’x27’ 13’x27’ 14’x30’ NGA/bay 250 325 350 420 GGF 1.15 1.40 1.43 1.45 GGA/R 300 455 500 600 GR% 90% 75% 70% 65% GHA/R 350 535 700 1,000 To memorize: start with NGA per bay, then GGF, then GR% Typical bay size= NGA per bay NGA= net guestroom area NGA x # of bays x GGF= GGA GGA= gross guestroom area GGA/typical guestroom %= GHA GHA= gross hotel area (GHA= GGA/GR%) If you do not have bay count, use # of keys to get rougher estimate # of keys x NGA per key x GGF= GGA F/B rule of thumbs FOH space Dining: .6-.75 per guestroom Casual/3-meal: 15-18 SF/seat Lounge: .3-.5 per guestroom Specialty dining: 15-20 SF/seat Fine dining: 22-25 SF/seat Lounge: 20-25 SF/seat Public space rule of thumbs Lobbies: typically 6-10 SF of floor area per guestroom Telephones: approximately 1 per 100 rooms Function space rule of thumbs Ballroom: 2 x #GR - Typical SF/seat: Large BR (>10,000 SF): R 7, T 8, D 10 Junior BR (>3,000 SF): R 8, T 8, D 10
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Banquet/MR: R 9, T 10, D 12 Boardroom: N/A, N/A, D 20-25 (Make sure to jump back and forth—ex. size of ballroom if it can accommodate 885 people for theater style presentation 885 x 8 = 7,085 FT approximately also jump back from SF to SM and vice versa) Pre-function: .2-.3 x BR (SF) Meeting room: .2-.6 x BR - Has AV support Banquet room: .2-.6 x BR - Has direct access to BOH Boardrooms: 12-20 seats typically Amphitheater/auditorium: .2-.8 x # GR (varies a lot!) Support areas for function spaces Function storage (+- 15% x total function space) Typical BOH program GR= 70-75% Public= 12-15% Admin= 2-3% (Admin+ BOH= total BOH) BOH= 10-12% Basic rule of thumbs Front desk and office: 3-5 SF/key Other office space: 6-10 SF/key Housekeeping (laundry): 10-14 SF/key Employee areas: 6-10 SF/key Engineering and support: varies based on systems F&B support: more complicated Per restaurant seat: 6 SF Per Function seat: 2 SF Per Lounge: 1 SF Per Guestroom: 1 SF “Active kitchen” x another 25-35% for storage and support Conversion tool: - SM x 10= SF - SF/10 = SM Lecture 12: Why Design Matters
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1. Two approaches to design - Design as styling - Makes products look and function well - Most brands are putting a “layer” that is more comfortable - Design as strategy - Emphasizes using design to make a statement, to lead or innovate, to define the business - Usually targets a different market (not just through style) 2. What guests want - To take care of themselves (indulgences, rewards, renewal) - To connect with others (belong to a group, attract others, nurture others) - To stretch themselves (learn something, have an adventure, play) - To grow an individual style (display to other, self-expression, personal brand) Lecture 13: Planning Guestroom Floors 1. The importance of guest floors - Highest % of space in the hotel
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Hospitality Development Prelim 2 Study Guide - H ADM 255...

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