Space Determinants and Utilization Cont

7.
Space Determinants
and Utilization
cont….
Learning Objectives
1. Determine the space allocated for a guest room
2. Identify other space determinants
TOTAL LODGING FACILITY
SIZE
The approximate size of a lodging facility
can be calculated by determining the
number and type of guest rooms and
adding to this preliminary space , the
public and support areas.
SIZE have standard measurements:
Guestrooms
For a Single Room: 12 ft. 6 cm. X 8 ft. 6 in.

giving an area of 9.9 m2
For Double Room: 14 ft. 6 in. X 12 ft. 6 in.
giving an area of 16.7m2
SIZE space by space listing of an area
A detailed
should be obtained.
In addition to this, the gross floor space for
each functional area should be calculated
Presented in Table 16 is a space allocation
guideline for certain sizes or class of hotels
showing specific ratios between the guest
rooms & public areas & service space
Table 16. Sizes, Class and Types of Hotel and the
Ratios Between the Guest Rooms, Public Areas and
Service Space
I. Size of Hotel GUEST ROOM PUBLIC/SUPP

(No. of ORT
Lettable
Rooms)
100 lettable rooms 90% 10%
1000 lettable 65% 35%
rooms
Service Space
II. Class of Hotel GUEST ROOM PUBLIC/SUPPOR

T
Budget 90% 10%
Mid-Price 80% 20%
1st Class 75% 25%
Luxury 70% 30%
Service Space
III. Class of Hotel: GUEST ROOM PUBLIC/SUPPOR

Motel T
Motel 90% 10%
Motor Inn 80% 20%
Commercial 80% 20%
Resort 75% 25%
Convention 70-75% 20-35%
 The percentages presented can be used to
approximate the amount of floor areas of
common size, class and type of hotel.
 It can be noted that space allocated for guest
rooms ranged from 65-90% of the total floor area
of different types of accommodation.
 Percentage allotted for public areas falls within
the range of 10%- 25%
 Due to the large space appointed for guest
rooms, it is necessary to discuss fully the details
of allotted space.
GUEST ROOM SPACE
Definition of Terms:
1.Net Living Area – the area of the room
measured from the inside of all wall surfaces
to a line separating the living space from
the entry vestibule (excludes the bathroom
and entry. This is indicated by Letter A in
Figure 21
2. Net Guest Area – the area of the entire
room “bay” or “room” measured from the
inside of all wall surfaces , including the
bathroom, closet, and entry vestibule.
Letter B in Figure 21 represents this area.
3. Gross Guest Room Floor Area/Room – the
area equal to the gross area of the
entire typical floor divide by the number
of guest rooms bays per floor. This is
Illustrated by Letter C in Figure 21
4. Gross Hotel Area/Room – the area equal
to the gross area of the entire building
(excluding parking) divide by the total
number of rental units(This is illustrated
by the whole space in the drawing.)
Example of an Architectural Program
for a 250-Room Tourist Type Hotel
GUEST ROOMS
Guest rooms should be 13” wide (clear) by 18” long (from

bath wall to window)
Guest room mix should be as follows:

Twins 5%
Studio Twins 10%
Doubles-Doubles 52%
Queen-Doubles 25%
Kind-Doubles 5%
Suite Parlors 2%
Suite Parlors w/ wet bars 1%
Example of an Architectural Program
for a 250-Room Tourist Type Hotel
 Bathrooms should be 5” wide by 7.6” long
 Guest room corridors should be 6” wide
 Each floor should have a minimum of one linen
room
 Each floor should have an area to house an ice
machine and soft drinks machine
PUBLIC SPACES
Lobby – 300 sq. ft.
Front Office, Reservations, PBX, Bell Stand – 700 sq. ft.
Managers Office, F&B, Reservations, Sales and Reception

Area- 800 sq. ft.
Public Restrooms as required by local codes
Coffee Shop- 1800 sq. ft. w/c will seat 120 people
Dining Room- 2250 sq. ft. seating capacity 150 people
Cocktail Lounge- 1800 sq. ft. w/c will seat 120 people
Function Rooms- 5000 sq. ft. dividable

KITCHEN
 The kitchen should be a minimum of 5000 sq. ft.
plus enough square footage to house a walk-in ref.
and 3 days supply of food, approx. 300 sq. ft. plus
an office for chef.
 The kitchen should be located to provide easy
access to the Coffee Shop, Dining Room and Major
Banquet Areas.
BACK OF THE HOUSE AREAS
F&B storeroom should be a minimum of 2000 sq. ft. and
have easy access to receiving dock and kitchen.
Locker room space is required for about 200 employees plus

toilet and shower facilities (approx. 1350 sq. ft.)
Employee lunch room should be large enough to handle

about 50 people at one time and be as near to kitchen as
possible. (about 600 sq. ft.)
An engineer’s office and engineering and maintenance

shops are required.
Receiving and Trash should include trash room, garbage

room, receiving dock and Purchasing & F&B controller
BACK OF THE HOUSE AREAS
 General store room china, silver, glassware, printed
material, etc.
 One housekeeping area including an office for the
housekeeper.
 A laundry (if non-iron item is used)
Table 17. Basic Functions Requiring Space in a Guest
Room and the Percentage Space Allocation
FUNCTION PERCENTAG
E
ALLOCATION
Entry and Storage 15-20%
Living and Recreation 30-40%
Sleeping 20-40%
Bathing and Dressing 15-20%
Previous discussion on space requirements
using thumb rule cannot be established
for all types of operations, however the
data presented can be useful in
estimating the required space initially.
To justify estimated space, the space
required for both operations and working
functions along with equipment must be
calculated separately and then
together.
1. Equipment
Space
Area required for each unit of equipment and its operation
is calculated by determining the following:
 Net space required for the item of equipment
 Gross space required for the piece of equipment and

operations required.
 Space conserved by overlapping of either items of
equipment and their operations.
 Space required for equipment service and maintenance
requirements
2. Space for Operations and
Working Functions
Area required for task performance and

spaces for ingress and egress.
Space equipment for housekeeping and
sanitation facilities
3. Storage Space
Storage space for incoming supplies

Storage requirements for tools, utensil
fixtures and parts
Storage space for hot and cold finished
menu items to be held or transported.
Summary
 In planning for space, everything within and near
the structural building must be included.
 Interior Space or floor area of the building is
known as front of the house and back of the
house.
 Front of the house for lodging and food service
establishments refers to to all areas that guests
will come into contact with (corridors, lobbies,
elevators, guest rooms, F&B outlets, etc.)
Summary
 All others that serve as the establishment’s
support systems (housekeeping, laundry, utilities,
kitchen, etc.) fall under the back of the house.
 Simply, the back of the house are areas wherein
only employees have direct access to.
 Choosing suitable space for certain activities or
functions is influenced by elements such as type
and size of operation, processing methods,
storage, etc.
Summary
 Certain rules of thumb exist in calculating for
total facility size for lodging and F&B
establishments.
 A variety of tables and figures presented shed
light on ideal space percentage allocation serves
as basis for comparison, standards and are
recognized by professionals.
 For lodging, conscious regard for guest room
space should be acknowledge.
Summary
 This particular area is what stay-in guests are
paying for them to be able to consummate
multiple tasks of sleeping, bathing, dressing and
recreation.
 Other space determinants of equal importance
like working surfaces, storage for tools and
materials and working aisles were included.

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7.

For a Single Room: 12 ft. 6 cm. X 8 ft. 6 in.

I. Size of Hotel GUEST ROOM PUBLIC/SUPP

II. Class of Hotel GUEST ROOM PUBLIC/SUPPOR

III. Class of Hotel: GUEST ROOM PUBLIC/SUPPOR

Guest rooms should be 13” wide (clear) by 18” long (from

Guest room mix should be as follows:

Front Office, Reservations, PBX, Bell Stand – 700 sq. ft.

Managers Office, F&B, Reservations, Sales and Reception

Public Restrooms as required by local codes

Dining Room- 2250 sq. ft. seating capacity 150 people

Function Rooms- 5000 sq. ft. dividable

Locker room space is required for about 200 employees plus

Employee lunch room should be large enough to handle

An engineer’s office and engineering and maintenance

Receiving and Trash should include trash room, garbage

 Gross space required for the piece of equipment and

Area required for task performance and

Storage space for incoming supplies

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