Space Allocation

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1. Concept Dev. 4.

Design Concept Plans and


2. Feasibility 5. SPACE Deisgn of
Study ALLOCATION Lodging &
3. Team Planning 6. Equipment Foodservice
7. Environment Operations

SPACE ALLOCATION
“IMAGINE A SPACE FULL OF DELIGHTED CUSTOMERS AS
FAR AS THE EYES C AN SEE…”
DEFINITION OF SPACE

• SPACE- is a total area needed for the lodging or


food service facility being planned for
construction.

• Space planning considers the exterior or the


space outside the floor area of the building that
usually includes parking lots, walk and driveways

• the interior space of the floor area of the building


has an orientation known as Front of the house
and Back of the house
FRONT & BACK OF THE
HOUSE
Accommodation
FOH: all areas the guests will come into contact
that of which includes the lobby, corridor,
elevators, guestrooms, restaurants, bars, meeting
rooms and restroom

BOH: comprises the support areas such as


housekeeping, laundry, utilities, and maintenance,
kitchen, waste disposal, receiving of supplies and
storage, administrative control and personal
facilities.
FOOD SERVICE FACILITY:

FOH: includes the entryway, foyer, dining area including


waiter stations, beverage service areas and restrooms.

BOH: receiving area, dry and cold storage, hot and cold
preparation areas, serving and plating area, bakery,
pots and pans, dishwashing area, waste disposal, and
staff facilities like locker rooms and office space.
SPACE CONSIDERATIONS

Type and size of operation


Estimated number of guests
Supplies and materials processing methods
Equipment requirements
Number of employees required
Structural features of the building
Allowance for expansion
Storage space for materials
Suitable space for the traffic and movement
Other activities that the operation will be involved,
like, marketing, computer technology, and the like.
TOTAL FOODSERVICE FACILITY SIZE

 a preliminary space estimates a food service


facility will be obtained by “rules of thumb” to get
a ballpark measurement of the total size of the
facility.

Ex: 200 seats for cafeteria service


(It should be multiplied by the number
related to the type of cafeteria operation
presented at the table)
Source: Foodservice Facilities Planning (200x2.04)

Ex:
200 x22= 4400 sq. ft or 408 sq. m.

Note: lower number is used as multiplier , which


could indicate a limited menu

Higher number suitable for an operation having an


extensive menu and will allow more space area
ENTRY AREAS

• The need for this space will depend upon the type
of foodservice operation being planned.
EX:
Quick service resto facility- the space provided for
entryway should be enough to accommodate
customers’ activity, serving of food, and bussing
of food.

Fine dining resto- would have a foyer, a small


waiting area where the guests wait before they
are to be seated in the dining room.
RULE OF THUMB:

• Restaurant having table service operation, (3)


three square feet of entry space for each seat
in the dining room of an ordinary restaurant is
recommended.

• Upscale fine dining


3 sq. ft
for each
seat
RESTROOMS OR COMFORT ROOMS
• The seating capacity of the foodservice facility will
determine the size of the restroom.

DINING ROOM NO. OF NO. OF NO. OF WASH-


CAPACITY WATER URINAL HAND BASIN
CLOSETS
Female Male Female Male
1-49 persons 1 1 1 1 1
50-60 2 2 1 1 1
persons
61-120 2 2 2 2 2
persons
1 1 1 1 1
For every
addt’l 60 pax
• Source: 1995 Implementing Rules & Regulations Chapter III
of the Code on Sanitation of the Philippines (P.D 856)
Water closet Urinal Wash hand
basin
Katsigris and Thomas (USA) suggests that a
50-seat restaurant should allocate a 35-40 square
feet for a toilet and wash basin

- A survey of local restaurant indicated that the


more popular areas apportion a much larger space
for comfort rooms. However, for small and casual
foodservice facilities, the results showed the
existence of unisex toilets.
FOODSERVICE FACILITY: BACK OF THE
HOUSE
STEP 1: Amount of Space needed for the
Kitchen

- There are several guidelines used for determining


the amount of space needed for the kitchen.

- Calculate the dining room area first and then,


deduct the value obtained from the total facility
area. The difference will be the kitchen area.
DETERMINING KITCHEN SPACE
REQUIREMENT
Ex: Mr. Santos is designing a foodservice facility
having a total area of 500 sq.m. He allotted 60%
for the dining room, a figure that he based from a
general rule of thumb computation. What would
be the allocation for the kitchen?

500 sq.m x.60=300 (space alloted for dining


room)
500 sq meter- 300= 200 sq.m (alloted for
kitchen)
STEP 2: DETERMINE THE SPACE ALLOCATION FOR KITCHEN AREA

- The total kitchen area is then divided into


different functional areas following recommended
percentage space allocation shown at the table
below.
FUNCTIONAL AREAS %
Assembly Receiving 15
Storage
Pre-preparation Hot 15
(preparation and Cold 10
cutting)

Waiter’s station Preparation; Service 15


Sanitation Ware-washing 15
Waste-disposal
Office and lockers 20
TOTAL 100
SAMPLE COMPUTATION FOR A 200 SQ. M
KITCHEN AREA

Total % Approximate Functional


Kitchen allocatio area Unit
Area n
200 X .15 30 Receiving Unit
200 X .10 20 Pre-
preparation
200 X .15 30 Cold
preparation
200 x .10 20 Hot
preparation
200 X .15 30 Waiter
prepration
200 X .15 30 Ware-washing
200 X .20 40 Office locker
TOTAL 100 200
TOTAL LODGING FACILITY SIZE
 Guestrooms have standard measurements such
as the following minimum recommended sizes.

Single room: 12 ft. 6 cm X 8 ft. 6 in. giving an


area of 106 ft2 or 9.9 m2

Double room: 14 ft. 6 in. x 12 f. 6 in. giving


an area of 178 ft2 or 16.7 m2
SPACE ALLOCATION GUIDELINE FOR CERTAIN
SIZES OR CLASS SHOWING THE RATIOS B/W
GUESTROOM, PUBLIC AREAS AS WELL AS THE
SERVICE SPACE.
I. SIZE OF HOTEL GUESTROOM PUBLIC/SUPPORT
(No. of lettable
rooms)
100 lettable rooms 90% 10%
200 lettable rooms 75% 25%
500 lettable rooms 70% 30%
1,000 lettable rooms 65% 35%
II. Class of Hotel : 90% 10%
Budget
Mid-price 80% 20%
!st class 75% 25%
Luxury 70% 30%
III. Type of Hotel: Motel 90% 10%
Motor Inn 80% 20%
Commercial 80% 20%
Resort 75% 25%
GUESTROOM SPACE

• 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)
Net Guest Area- the area of the entire room “bay”
or “room” “module” measured from the inside of
all wall surfaces , including the bathroom, closet
and entry vestibule.
• Gross Guest Room Floor Area/Room- the
area equal to the gross area of the entire typical
floor divided by the number of guestroom bays
per floor.

• Gross Hotel Area/room- the area equal to the


gross area of the entire bldg (excluding parking)
divided by the total number of rental units.
BASIC FUNCTIONS REQUIRING SPACE IN
A GUESTROOM AND THE PERCENTAGE
SPACE ALLOCATION

FUNCTION PERCENTAGE
ALLOCATION
Entry storage 15% to 20%
Living and recreation 30% to 40%
Sleeping 20% to 40%
Bathing and dressing 15% to 20%
EXAMPLE OF AN ARCHITECTURAL PROGRAM
FOR A 250-ROOM TOURIST TYPE HOTEL

GUESTROOMS
Guestrooms should be 13’ wide (clear) by 18’
long (from bath wall to window)
Guestroom mix should be as follows:
Twin 5%
Studio Twins 10%
Double-doubles 52%
Queen-doubles 25%
King-doubles 5%
Suite Parlors 2%
Suite Parlor with wet bars 1%
• Bathrooms should be 5” wide by 7.6 “ long

• Guestroom corridors should be 6’ wide with a


recessed at each guestroom door

• Each floor should have a minimum of one linen


room

• Each floor should have an area to house an ice


machine and soft drink machine/ vendo.
PUBLIC SPACES

• Lobby- 3000 sq. ft


• Front Office, Reservation, PBX, Bellstand – 700 sq. ft
• Manager’s office, F&B, Reservation, Sales and
Reception area – 800 sq.ft
• Public restroom
• Coffee shop- 1800 sq.ft. which will seat 120 people
• Dining room- 2250 sq.ft. seating capacity of 150
people
• Cocktail Lounge- 1800 sq.ft which will seat 120
people
KITCHEN
• The kitchen should be a minimum of 5000 sq.ft.
clear, plus enough square footage to house a
walk in refrigerator and three days of supply of
food approx. 300 sq.ft. plus an office for the chef.

• The kitchen should be located to provide easy


access to the Coffee Shop, Dining Room and
major banquet spaces.
BACK-OF- THE –HOUSE

• Food and beverage storeroom should be a


minimum 2000 sq.ft. and have easy access to the
receiving dock and kitchen
• Locker rooms space
• Employee lunch should be large enough to handle
about 50 people.
• Engineer’s office-100 sq.ft
• Trash room
• General storeroom-china, silver, glassware,
printed material (1500 sq.ft)
• Laundry
• Hk area

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