Chapter 1-Hotel Design Consideration

CHAPTER 1–HOTEL DESIGN CONSIDERATION
Introduction: (Importance of Facility Planning in Hotel / Importance of Hotel Design Consideration)
 Facility Planning is an emerging field with technology to design an efficient Hotel which will be
able to satisfy the need of Hotel and Guest as well.
 It is the knowledge which involves creative thinking with technological back up to make the
layout designing user friendly and management friendly.
 Its basic function is to facilitate the flow of work with satisfaction on keeping in mind the need &
want of end user.
 Need of a guest differs from one type of guest to another. Such as Business Traveler requires a
room with good bed, quick service, well cupboard area, business amenities etc. wherein a Leisure
Traveler wants above all plus cultural depiction in interior of the hotel. Each guest expects
something different from the hotel as per his/her needs & wants.
 This part of management study allows you to understand the objective factor and lets you design
your hotel accordingly.
 It not only depends on wants of Entrepreneur but also the creativity and imagination of architect.
 It reflects the skills expertise of an architect.
 Its basic function is to provide user friendliness and operational efficiency.
 It refers to the series of activities whose goal is to bring into existence of Hotel which is based on
viable economic opportunity within established cost and time frame work.
 The basic building design, layout and planning of facilities and services has to be planned very
carefully with an eye on profile of target clientele and expected return on investment.
 The following points are to be kept in mind while designing a hotel.
1. Attractive Appearance (Architectural features and plans)

2. Efficient Plan (Layout)
3. Good Location (Site)
4. Suitable Material (Analysis of Raw Material at Cheaper rate)
5. Good Workmanship (People)
6. Sound Financing (Budgeting)
7. Competent Management (Efficiency of People)
Let us understand each one in detail.
1. Attractive Appearance(Architectural features and plans):

 Since it is a business of showcasing impressive interior, An Attractive Appearance of Hotel
carries lot of importance in designing a hotel.
 Appearance of an individual or an organization creates an impression that is first, last and
lasting. Hotels too are known to possess a distinct personality.
Facility Planning Page 1 of 4

BHM 306 Tuesday, December 10, 2019
Hotel Design
 We create a mental picture of an individual’s personality based on his physical appearance,
dressing style, grooming standards and body language. Similarly hotels are also known to
communicate in image of their own based on their external appearance.
 As you identify easy going, fun loving casual person or a go getting dynamic business
executive, or an academic oriented, well read, serious looking college professor among
group pf 10 or 20 based on our mental perception and image signals. Similarly, we can also
identify business hotel from a resort hotel from an Ecotel depending upon the appearance
projected. Therefore one may note that the external appearance of the hotel helps in
creating the desired image in the mind of prospective guest.
 Attractive appearance helps the hotel to stand out amongst the competitors.
 It also adds repeat customer value to the property.
 In this process of esthetic attainment, hotels try and create different appearance like one
from past, the one which is contemporary & happening or may be one which is futuristic.
 The chosen look is dependent upon various factors like the location, type of clientele,
future market possibility, the desired image hotels want to portrait.
 However one must be careful not to overdo the appearance.
 It implies the classification and esthetic appeal of the property should not be barrier in day
to day activities of the hotel operation.
2. Efficient Plans(Layout):
 Planning is the foundation on which tall structure of execution is based.
 Efficient plans in this context refers to Layout & Planning of Facilities while designing a
project.
 An efficient plan includes optimum utilization of space and resources.
 Plan should be such that it supports the flow of activity & people; instead of hampering it.
3. Good Location(Site) :
 Location is one of the primary features in hotel design. While deciding the location the
planner must consider the following points :
a. Target Market
b. Budget
c. Accessibility
d. Vicinity
e. Availability of Civic Infrastructure
f. Availability of Raw Materials and Manpower
g. Space Available
h. Legal Consideration of the specific site
i. Life cycle stage of an area
j. Security and Safety Consideration

Hotel Design
4. Suitable Material(Analysis of Raw Material at Cheaper rate) :
o As the entire structure or body of the hotel is based on efficient construction work and its
plan, it also depends upon the material used in construction.
o While construction, facility planner takes a very careful consideration of selecting right
kind of material.
o Nowadays buildings are made shock proof, quake proof. For which constructional material
plays very vital role.
o It also affects the wear and tear of the building. The climatic conditions also are considered
while choosing material.
5. Good Workmanship(People) :
 Workmanship refers to required skills in the execution of the plan.
 Good workmanship is necessary in any hotel design. Failing which the design faults come
to the fore and are undesirably visible.
 Therefore a facility planner must concentrate on getting the right kind of people with the
requisite skills. This is in order to execute like constructions, painting, carpentry, wood
works, floor finishing, lighting, plumbing etc.
6. Sound Financing(Budgeting) :
 Finance is a bottom line of ant project formation.
 Hotel designing has no exception to the above.
 Sound Financial Management is required while designing the hotel.
 Budget is planned in advance which includes total financial requirement starting from one
set of the project till the time it comes to an operations.
 Furthermore provision should also be therefor working capital (funds required to carry out
initial operations till the time money starts flowing in) for at least 3 months.
 Project manager must explore his sources of finance procurement and accordingly design
the hotel. Imagine a situation where a hotel project has to be stopped midway because of
inadequate finance and consequential losses. It clearly shows the poor hotel design which
fails to fit into an available budget.
7. Competent Management(Efficiency of People):

 It is another important consideration in hotel design which refers to Management by
coordination.
 There are different agencies and experts involved in hotel design and planning which
includes architect, civil engineering, interior designing, facility layout planning, financial
expertise, operational management etc.
 In Incompetent management will have all the above facilitators moving in different
directions and ultimately reaching nowhere.
 Allocation of resources at right time, at right place, for right duration are the key factors in
competent management.

Hotel Design
 It should be clear in its vision. A clear idea of one objective strategy and technique is
important.
 Competent management in the above context includes all managerial functions i.e.
planning, organizing, coordinating, leading, motivating and evaluating.

Hotel Design
STATE INSTITUTE OF HOTEL MANAGEMENT INDORE
CHAPTER 2–FACILITY PLANNING – SYSTEMATIC LAYOUT PLANNING
Introduction:
What is SLP? – Systematic Layout Planning:
 Systematic means Organized, Disciplined, well Arranged.

 SLP means Systematic Layout Planning.
 This entails sequential procedure to decide a course of action based on facts and analyses to fulfill a
given objective.
 It involves
o Conceptualization – to form a concept first of an objective
o Planning – course of action / a method devised for making or doing something
or attaining an end
o Analysis – separation of a whole into its fundamental elements or constituent
parts / Examine, audit, check-up, inspection, review, scan, scrutiny,
survey, view
o Designing – creating blueprint, game plan, project, scheme, strategy
o Implementation – complete, execute, perform
 With interrelationship of PEOPLE, MATERIALS, INFORMATION, EQUIPMENTS & METHOD in a

flow with an objective of efficient layout.
o E.g. – Planning for opening up a Restaurant.
 SLP is an organized way to conduct layout planning. It consists of Frame work of phases, a pattern
of procedure and a set of convention for identifying rating and visualizing elements and areas
involved in planning a layout.
 Layout planning of any facilities creating overall layout & subsequently detailed layout plan for
each part of general layout.
 Every layout rests on the 3 fundamentals :

 Relationship: The relative degree of closeness desired or required amongst things.
 Space: The amount, kind and shape of configuration of the things being laid down.
 Adjustment: The arrangements of things into realistic best fit.
 These are always the heart of any layout planning project regardless of products, process or size of
project. It is therefore logical and to be expected that the pattern of layout planning procedure is
based directly on this fundamentals.
 For any Layout Planning two important considerations are Product (P) and the Quantity (Q). An
analysis of them individually and their ‘MIX’ is necessary for any realistic layout planning.
 Process, Activity flow, Equipment, Support Services and Time are also basic input data and in
addition.
 Identifying the various activities (or areas) included in the layout is a preliminary planning step.
 Systematic Layout Planning is a frame work of four planning phase:

 Analysis
 Search
BHM 306 Monday, January 27, 2020
Facility Planning – Systematic Layout Planning – Handouts
 Evaluation
 Selection
 Analysis :
 Analysis phase involves procuring data which is required to make a design of a hotel. Data may
include information about Type of Hotel is to be opened, Type of clientele is to be targeted,
location of the project, Expected services and facilities by target market, feasibility of the project
in the reality.
 After procuring data, thorough analysis of survey is done and projection of the feasibility is
established. On the basis of data and its analysis, first probable layout is drawn by considering
all possible areas.
 Search :
 In this phase of layout planning, probable other options of layout is searched by trying locating
facilities in different positions. Various detailed, plan view layouts are designed which suits the
operations.
 One important factor is always taken care that layout should be designed in such a way that it
may not create any disturbance or hindrance to the day to day operations.
 Evaluation :
 This phase involves evaluation of those probable layouts and thoroughly the feasibility of it is
checked. As mentioned earlier, careful consideration is to be taken while evaluating the layouts.
 Layout should improve the efficiency of the hotel and also should have considerate provision
for alteration or modification. It also should have provision of expansion.
 At the same time it should support energy conservation practices also.
 Selection :
 Finally the most suitable layout is selected for installation. After this phase of Layout planning,
implementation of layout and nurturing layout is taken care so that the projected goals and
design can be achieved.
 The Key to unlock Layout Planning Problem :
 As discussed there are two basic elements on which every layout problem rests:
1. Product: What is to be made or produced?
2. Quantity: How much of each item is to be made?
 Directly or indirectly, these two elements underline all other features or conditions in layout work.
Therefore facts or estimates about these two elements are essentials.
 By Product or Service, we mean the goods produced by the company. Product may be termed as
Variety, Models, Styles or Parts or Material mass.
 By Quantity, we mean the amount of goods or services produced, supplied or used. Quantity may
be termed in no. of pieces, grams, kilograms, cubic volume etc.
 In terms of unlocking layout problems these two elements represent the handle of any key we must
grasp. It is obvious that if we are planning the layout of a hotel or a department. The layout must
accomplish something. Something means certain products in certain quantity.

 After obtaining the product and quantity information, we need to look at the process or flow of
activity. The flow of activity refers to how the product will be handled.
 Flow of activity also refers to the process, equipment, its operations, and their sequences. The
equipment and material will depend upon the operation selected. Similarly the movement of work
through the area to be laid out is dependent upon the sequences of operations. Therefore
operations involved in the process and their sequences become the body of the key.
 To back up the direct operations and production process, various support services are required
which strengthen the process and increases efficiency.
 Thus again careful consideration should be given since it occupies equivalent space or area in hotel
designing.
 Other key to unlock the problem is the Time. It may include the duration of activity or duration of
project completion time.
 Flow Diagram of Systematic Layout Planning :

 There are around 20 steps in systematic layout pattern/ SLP of facilities design procedure, which are
as follows:
 Procure Data
 Analyze Data
 Design Production Process
 Design Material Flow Pattern
 Select/ Design Material Handling Plan
 Calculate requirement of equipment
 Plan work Areas
 Select Material Handling Equipment
 Plan group of related operations
 Design Activities Relationships
 Calculate Space Requirements
 Plan Service Activities
 Calculate total space requirements
 Allocate activities to space
 Consider Building Type
 Construct Model Layout
 Evaluate, adjust & check Layout
 Justify
 Install Layout
 Nurture Layout
(Explain the above all steps with best suitable example. i.e. Opening up a Hotel or Restaurant. Supporting
your answer with appropriate example is must.)
People involved in designing and constructing a hotel are-

 Owneri.e. Investor
Objective- to earn profit
Owner sees the hotel as a real estate investment and opportunity
 Consultant (Facility Planner)

Expect a hotel to meet the strategic goals for the management as well as revenue earner for
the investor
 Architect along with the team of Engineers

Work together for the development and design of the project
 Design must be such that:

 It suits the investment available
 Easy to maintain
 Must have sufficient circulation area i.e. vacant space around the building

 It provides proper flow of work. Ex.-Machines placed in kitchen according to the process of
production.
A project may be initiated in 2 ways:
1. A site exists in a particular location and the study is conducted to explore the feasibility for
development as a hotel
2. It is considered that a particular town/ area offers opportunities and it is studied in order to confirm
the project.
For the above 2 points a FEASIBILITY REPORT must be prepared.

It should include the 4 P’s-Physical facilities, Place, Price and Promotion.
The FEASIBILITY REPORT must cover-
1. L.A.E.- Local Area Evaluation

-Analysis of economic vitality of the city or region.
-Describe the suitability of a project site for the hotel.
2. L.M.A. – Local Market Analysis

-Assess the present demand and future growth of several market
segment.
-Identify the existing properties and their probable growth
3. P.F. - Proposed Facilities

-It proposes a balance of guest rooms and revenue generating public
facilities.
Ex- Room revenue generation is generally higher than restaurant so it helps in planning facilities in
order to sell a complete room package.
 Some Architectural Important Terminology:
 Carpet Area:It is an actual area which is enclosed within the walls. In other terms it is an actual area
where the carpet can be laid down. Thus area is termed as Carpet Area.
 It doesn’t include the thickness of inner wall or any offset pillar area.
 Built Up Area / Plinth Area: It is an area which includes Carpet Area as well as area occupied by
inner walls and if any balcony attached.
+
(Area occupied by wall)
(Carpet Area)
 Super Built Up Area (S.B.U.):It is an area which includes Plinth Area / Built Up Area as well as
proportionate area occupied by common facilities such as Lobby, Lifts, Staircase, Corridor,
Swimming Pool, Garden, Club house etc.
 F.S.I. or F.A.R.:F.S.I. stands for Floor Space Index whereas F.A.R. stands for Floor Area Ratio.
It is an Index or Ratio which is derived from the following formula.
Total Covered area on all the floor of all the building on a certain plot
F.S.I. / F.A.R. = -----------------------------------------------------------------------------------------------------
Total Area of the Plot
 Slab Plan: Can be double loaded slab or a single loaded slab. In a double loaded slab the rooms are
laid out on both the sides of the corridor where as in single loaded slab the rooms are only on one
side of the corridor. Double loaded corridors are most efficient as far as space utilization is
concerned and work out to be more cost effective and economical.
 Atrium designs: These are internal corridors overlooking the central space which may be open or
sub divided by mezzanine extensions to increase utilization. Elevators extending through the atrium
are invariably transparent. The guest rooms are arranged in a single loaded corridor.
 Tower Structure: The rooms are spread over around a central core which enables the guest rooms
to be cantilevered, propped or suspended around the sides. The proportion of space taken up in
circulation including corridors on each floor is high and tower structures are generally used for high
rise buildings where the advantage of view justify the higher costs.
 BLUE PRINT:

It is a series of drawings showing the layout of entire and part of a building structure such as
positions of rooms, their sizes, and shapes, position of doors and windows and details which
would take many words to describe.
Lines, Numbers, Symbols and few words which makes a Blue Print.
A good Blue Print should convey all technical details to its readers.
It is an important document especially for construction of any building project.
 Importance of Blue Print:
It acts as a basic talking point between the owner and the architect.
It conveys detailed information to the people in trade such as Plumber, Carpenter, and
Electrician etc.
It acts as Checking Tool for Management about the completion of project work.
It also determines the quantity of material required at the same time manpower requirement is
also derived.
It acts as Comparative Tool with which the actual work is compared.
It sometimes initiate the idea of Energy Conservation also.
 Types of Blue Prints:
1. Plan View:
It is a very common view and is used very
frequently. It is a view of a building from TOP.
It serves as a basis for various calculations such
as Electric Outlets, Security Alarm System,
and position of Heating, Ventilation and Air
Conditioning.
2. Elevation View:
It helps in deciding how the
exterior wall would be done
up.
It gives a clear picture of a
building how would it look
from outside.
It is very important for
architect who prepares a no. of
elevation view to let the owner take final decision.
3. Detail View:
It gives vital communication link between the architect and builder. It can be Plan or Elevation
View.
Details view of interior walls, placement of furniture, equipment or position of permanent assets
and utility services are drawn in this blue print.
It also helps in future renovation work.
4. Model View or Perspective View:

It is an impressive technique of selling ideas. It is basically a 3 dimensional view of a proposed
building.
This purpose of this blue print is to help owner to visualize and placed themselves in proposed
settings.
5. Section View:

Section view may be Vertical or Horizontal cutaway view of a wall, roof or foundation of a
building.
It indicates the type of material may be used in the construction where insulation is planned to
use.
It sometimes helps in energy conservation practices also.
6. Mechanical View:
It is the most frequently used blue print which gives very clear idea of all mechanical/electrical
systems in the building separately.
It is the blue print which is drawn with all signs and symbols which depicts the instructions for
mechanic or electrician.
7. Plot and Survey View:

It shows the legal boundaries of the property. It is required for building permits.

 Procedure for determining Space Consideration:

Space Allocation of the various facilities is an important aspect of the designing and planning a
hotel project.
Following are some ground rules evolved in the industry and widely followed norms for Space
Consideration.
o Guest rooms block area – 65-75 % of the hotel
o Public facility
(Lobby, dining room, swimming pool etc.) – 10-20%
o Support facilities
(Kitchen stewarding, laundry etc.) – 10-15%
o Hotel Administration – 01-02 %
Guest Rooms Block Area:

o The total sq. ft. area for the guest room block varies between 65-75% of the total floor
area of the hotel .The net guest room area included living space, bath room and water closet
as follows-
o Budget category hotel : 200-275 sq. ft.
o Standard hotel : 275-325 sq. ft.
o First Class hotel : 325-375 sq. ft.
o Luxury hotel : 375-450 sq. ft.
o To determine the total area of the guest room block including corridor, elevators, stairways,
storage, generally add 50% of the net guest room area in total guest room area.
o The minimum finish width of the corridor on guestroom floor is usually 6 ft. which may be
reduced to 5 Ft. if guest room doors are opening inside.
Public facility
(Lobby, dining room, swimming pool, Spa, Conference Room, Lounge, Banquet etc.):
o The amount of space allocated to the various public facilities will fluctuate.
o It varies between 10 to 20% of the total floor area of the entire hotel

 Lobby - It varies between 2 to 6 % of the total floor area of the hotel

 Main lobby (for the circulation and movement of guest) is 7 to 10sq. ft. /guestroom
 Seating area- 0.7 to 1 sq. ft. / guestroom
 Front Desk- 3 to 4 sq. ft. / guestroom
 Left Luggage Room- 0.5 to 1 sq. ft. / guestroom
 Public washrooms – 0.5 to 1 sq. ft. / guestroom for gents and ladies.
 Retail Shop
A gift/ sundry shop is included with 1 to 1.5 sq. ft. /guestroom. The size of the
outlet can range from 100 to 1200 sq. ft. depending on whether they are desk
operations or regular shop.
(Desk Operations-table space to carry out tasks like airline ticketing, car rentals, and
tourist guides etc.)The scope is dependent on market requirement.
 Dining Room and lawn.

Varies between 4 to 6% of the total floor area of the hotel
 Coffee shop- 15 to 18 sq. ft./ seat
 Specialty Restaurant-18 to 20 sq. ft./ seat
 Formal dining- 20 to 22 sq. ft./ seat
 Cocktail lawn- 15 to 18 sq. ft./ seat
 Function space
– can range from none to substantial depending on market requirement.
-When meeting space included it varies between 1 to 2 meeting seat/
guestroom,
-Function space could be of various nature
 Ball room- 10 to 12 sq. ft./ seat
 Conference / Meeting room- 10 to 12 sq. ft./ seat

 Board room- 12 to 16 sq. ft./ seat
 Public washroom- 0.4 to 0.6 sq. ft./ seat
 Pre function area – 25 to 40 % of the meeting room area
 Recreational Facility:
-Can range from none to extensive depending on market requirement
 Swimming pool- 10 -20 sq. ft./ guest room.
 Locker/Shower/Toilet Area- 02 sq. ft./ guest room
 Health Club- 02 sq. ft./ guest room
 Greenery required- 1500 sq. ft. lump sum
 Circulation Area- It varies from 15 to 20 % of the total public area (excluding meeting room
area as it is already considered under pre function area)
SUPPORT FACILITIES & SERVICES:
 These are required to run the public facilities-

Ex. Swimming Pool- Filtration Plant and Pump house is support facility
 For Restaurant- Kitchen is support

The amount of space allocated here varies between 10 to 15 % of the total

floor area of the hotel which depends upon the public facilities provided by the hotel.
 Food Preparation:
 Coffee shop kitchen : 10 to 25% of the coffee shop area

 Main dining room kitchen (Any specialty restaurant): 30 to 45% of the specialty restaurant
area.
 Banquet kitchen (formal dining): 20 to 30% of the meeting room area.
 Room Service : 01 sq. ft./ guestroom
 F&B Storage area (dry fruits, liquor etc.): 35 to 40 % of kitchen space.
 Receiving:
 Receiving office-0 .3 to 0.5 sq. ft./guestroom

 Receiving platform- 100 to 250 sq. ft.
 Hotel Employee facilities:
 Locker/ restrooms - 06 to 10 sq. ft./ guestroom

 Cafeteria - 04 sq. ft./ employee
 Lounge - 01 sq. ft./ guestroom
 Housekeeping:
 Laundry - 07 sq. ft./ guest room

 Linen storage( not on the guest floor) – 03 sq. ft./ guest room
 Guest Laundry ( receive and dispatch area) – 0.8 to 1.5 sq. ft./ guest room
 Uniform Issuing - 01 sq. ft./ guest room
 Other Storage Areas, Maintenance and Miscellaneous:
 Hotel general storage- 03 to 07 sq. ft./ guest room

 Meeting room storage- 01 to 1.5 sq. ft./ seat OR 10 to 20% of meeting room area
 Miscellaneous storage (Garbage, empty bottles, cans etc.)- 01 to 1.8 sq. ft./ guest room
 Telephone switch board and equipment- 1.3 to 02 sq. ft./ guest room
 Computer room (Main server along with battery backup)- 01 to 1.5 sq. ft./ guest room
 Mechanical, Electrical and Air handling rooms and systems- 13 to 18 sq. ft. / guest room.
 Maintenance workshop- 05 sq. ft./ guest room
 Security- 0.3 to 0.6 sq. ft./ guest room
 Circulation- 10% of the total area for support facilities and services
Hotel Administration:
 Can range between 01 to 02 % of the total floor area of the hotel

 It includes the Executive Offices as well as Sales, Accounting Personnel and any other admin support
offices.
 A total of 10 sq. ft. / guest room is allocated for this category.
The above mentioned space may vary from hotel to hotel, since they are just a guidelines. As per
the availability of space with the hotel, there will be variance in the space requirement.
But on the above norms, following thumb rules are also taken into consideration.
1. Cost of construction must not exceed from Rs. 1000 /- per Rs. 1 /- average room rate.
2. The total area of the bedroom and floors should be at least as much as the total area for
public and service space.
3. The total allowances for all facilities should not exceed 6000 sq.ft.
4. Cost of land must not exceed 10 % of the total cost.
 Approximate Cost of Construction Estimation:
Approx. Cost of Construction = Total Sq. ft. area of the plot x Cost of Construction per sq. ft. as
per market rate
Approx. Cost of Construction

Cost of Construction per room = -------------------------------------------------------------------------
Total no. of rooms
 Approximate Water Requirement Estimation:

 In a 5 star hotel approximately
 125 lit. of water is used for 1 person per day if showers are used.
 200 lit. of water is used for 1 person per day if bath tubs are used.
 In Standalone restaurants, approximately 25 lit. of water is used per cover which includes
 Water used for Food Production
 Water used for Dish Washing
 Water used by Guest.
 Approximate Gas Requirement Estimation:

 On and average the Gas requirement for 5 star hotel or for a Fine Dining restaurant, may
come down to 1 – 2 % of the total sale, wherein Standalone Restaurant, it may come down
to 3 – 4 % of the total Sale.
 Approximate Electricity Requirement Estimation:

 To find out electricity requirement, the following steps are followed to measure.
Listing down all the electrical equipment and gadgets.
Calculate electricity requirement for each equipment.
Calculate the total electricity requirement if all the equipment are being operated
simultaneously.
Generally it is assumed that 70 % of the equipment are required to be used at any
given point of time.
 Gadgets with their electrical consumption:

Wattage Electrical Usage 1 Time for

Gadgets required (in hour/day consumption of 1
Watt) (unit) unit
Bulb 40 0.75 40 hours
Night Lamps 15 0.45 66 hours 40 mins.
Ceiling Fans 50 1.50 20 hours
Electric Iron 450 – 700 13.5 – 21 23 – 26 hours
1 tone A.C. 1400 42 43 mins
Air Cooler 300 5.1 5 hours
Toaster 800 204 1 hour 15 mins.
Hot Plate 1000 30 1 hour
Vacuum Cleaner 750 22.5 13 hours 20 mins.
T.V. 62 – 120 1.8 – 3.6 16 hours 25 mins.
Computer 100 – 150 3 – 4.5 10 – 15 hours
Water Pumps 575 11.20 2 hours 40 mins.

CHAPTER 3–STAR CLASSIFICATION OF HOTEL
Introduction:
 In India, the hotels are classified under various basis such as on the basis of
 Their Size (no. of rooms)
 Location
 Clientele
 Ownership
 Star Classification
 Service and Facilities offered.
 Very importantly the hotels are classified mostly on their star rating in India.
 This Star Rating is given by a body named HRACC – Hotel & Restaurant Approval Classification
Committee. This committee was formed by Government of India, Ministry of Tourism to regulate
the hotel and restaurant trading in India.
 This body helps the government to standardize the Hotel and Restaurant business in India.
 HRACC body consists of the following members who go to various hotels and restaurants who
have applied for classification and checks and verifies the documents and classify the hotel.
1. A.D.G. of Tourism, Govt. of India / Chairperson of HRACC / a representative nominated

2. Representative from FHRAI – Federation of Hotel & Restaurant Association of India
3. Representative from HAI – Hotel Association of India
4. Representative from IATO – Indian Association of Tour Operator
5. Representative from TAAI – Travel Agent Association of India
6. Principal of IHM or his representative
7. Regional Director of India Tourism Office
8. Member Secretary, HRACC
9. Representative from IHHA – Indian Heritage Hotel Association, in case of Heritage Hotel
Classification.
 To get classified, hotel needs to submit an application consists of asking various information. It also
has to pay fee with application.
5 star - Rs. 15,000/-

4 star - Rs. 12,000/-
3 star - Rs. 8,000/-
2 star - Rs. 6,000/-
1 star - Rs. 5,000/-
Heritage Category - Rs. 12,000/-
 The hotel need to produce the following Licenses or NOCs’ which are current and valid in original
1. Trade License to operate a hotel

2. NOC from Fire Department
3. Clearance Certificate from Municipal Health Officer/Sanitary Inspector (Health NOC)
4. NOC from Police Department
5. Consent to operate from the State Pollution Control Board
6. Bar License wherever applicable
Star Classification of Hotel Page 1 of 2
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Facility Planning – Handouts
7. NOC from Ministry of Environment and Forest (wherever applicable)
8. NOC from Airport Authority of India for hotels located near Airport
9. CRZ – Coastal Regulation Zone Clearance if applicable
10. Land Use Permission
11. Building plan duly sanctioned or approved by the competent authority
12. Sewage Treatment Plan
(Kindly refer the attached Checklist of HRACC and go through in detail)
For Question like Criteria for Classification of the star hotel, following points may be highlighted.
1. Details of Minimum no. of rooms

2. Room Sizes
3. F & B Facility – min. requirement of restaurants and coffee shops and room service
4. Bath room Sizes
5. Common Facility – Swimming Pool, Travel Desk, Business Centre, Utility Shop, In House Laundry
6. Security Service – Luggage Scanner, Mock Drill, Manual etc.
7. Staff Facility – Cafeteria, Locker Room, Bunk beds etc.
8. Garbage Disposal norms – Wet and Dry
9. Handling of Fire Equipment – Signage, Fire Exit Plan at the aback of the guest room door
10. Police Verification for Employee
11. First Aid Training Requirement
12. Colour Coding for Chopping board, knives etc.
13. Different abled guest facilities in details – at room, at common area, at lobby etc.
14. Sewage Treatment Plant, Rain Water Harvesting – Energy Conservation Practices.
(To get the details for above one need to refer the check list of HRACC – Guidelines)
Star Classification of Hotel Page 2 of 2

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Facility Planning – Handouts
CHAPTER 4–KITCHEN
Developing Specification for Various Kitchen Equipment:
Equipment are broadly classified in to 4 category in commercial kitchen.

1. Heating Equipment
Gas Operated
Electricity Operated
2. Cooling Equipment
E.g. Refrigerator
Walk-Ins
Ice Cube Machines
3. Mechanical Equipment
E.g. Dough making machine/Dough Kneader
Meat Mincer
Potato peeler
Wet Grinder
Mixer
4. General Equipment
E.g. Work tables
Containers
Trolley
Cutleries
Crockeries
Factors which are considered while giving specifications for equipment:-

 Availability of Space
 Pre-production area
 Sequence of Production
 Quantity of Production
Specification for Electricity operated Heating Equipment:-
1. Overall Dimension: i.e. L x W x H (Length x Width x Height). Overall dimensions are always
checked since it occupies the floor space in kitchen.
Standard working height - 33 inches
Lower Height for some equipment - 30 inches
Length and Width may vary according to the equipment design.
2. Frame Work: This is the structure on which the equipment is laid. It works to hold the pressure of
entire body.
Generally there are of 3 types:
Angled Bar Framework - 2’’ x 2’’ x 01 mm thickness
Square pipe Framework - 2’’ x 2’’
Round bar Framework - 1’’/2’’/3’’ diameter
Important terms:

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Facility Planning – Kitchen - Handouts
Legs and Feet’s:- It is an entire structure consists of Legs of Table or equipment and feet’s which
allows the equipment to raise on a platform so that it can rigidly hold the structure and provides
strong support. Usually with the help of Legs and Feet’s equipment is raised 6’’ from the ground
level as it helps in cleaning process.
Casters and Rollers: - Basically it is used in mobile equipment. This structure allows any equipment
to move from one place to other. Even it has levers and breaks which will allow it to be steady at
one place.
Soldering:It is a process in which two or more metals are joined together by melting and flowing a
filler metal into the joints, the filler metal having a lower melting point than the adjoining metal.
3. Body Material: It is an essential specification to complete an equipment. Basically equipment are

made from Steel.
Steel is an alloy of Iron and Carbon.
Steel is of two types: - Mild Steel and Stainless Steel.
Mild Steel is not preferred for Kitchen Equipment because of its quick oxidation and contamination
ability. Thus maintaining hygienic level becomes difficult.
Stainless Steel is an alloy of Iron, Carbon, Nickel, and Chromium
Thus Stainless Steel is most preferred material for kitchen equipment. But it is expensive in
comparison to Mild Steel. But some people may make equipment by combining M.S. and S.S.
They make frame work of Mild Steel and top working table or top part of Stainless Steel.
Important terms:
F.G.S.: Food Grade Steel: Some manufacturer make Steel with different combination of its metal
component. Steel in which content of Nickel and Chromium is adjusted accordingly so that Steel
becomes perfect material for equipment used in Food industry so that use of such steel will not
harm and food processing or will not lead to any cross contamination. Such Steel is termed as Food
Grade Steel. Such Steels are given no’s in 300 series. The best Food Grade Steel is 304 quality which
is rightly suitable for Food industry equipment. 304 FGS is expensive but recommended for the
surface which comes in direct contact of the food. It never rusts.
SWG: Standard Wire Gauge:It is a unit to express the thickness of the metal sheet. Usually in
catering industry preferred SWGs’ are 12, 14,16,18,20. As the no. increases the thickness decreases.
18 and 20 SWG is the most preferred and commonly used in catering industry.
Heavy Duty Casting: It is manufactured using high quality raw material which makes them highly
durable and resistant to corrosion.
4. Power: Energy produced by mechanical, electrical or other means. Power is always represented in
KW.
a. Griller, Salamander, Roaster - 1 to 3 KW
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b. Hot Plate, Deep Fat Fryer - 3 to 6 KW
c. Oven - 6 KW per Deck
d. Water Boiler, Rice Boiler - 3 to 6 KW
e. Chapati Puffer - 1 to 3 KW
5. Voltage:It is an electromotive force expressed in Volts V.

a. Single Phase - 230V
b. Three Phase - 440V
6. Make of Heating Equipment: Some standards companies are always preferred by catering unit for
purchase of Heating equipment based their use of branded heating coils. E.g. Escort Pvt. Ltd.
7. Switch Gear: It is a kind of Gear which disconnects the power supply in case of heavy load. It is
found in form of MCB – Miniature Circuit Breaker, Fuses etc. which isolates the equipment from
heavy load or electrical supply.
8. Temperature Controller: Electrical equipment nowadays have temp. Controller which allows the
operator to control desired temperature as per recipe.
Specification for Gas operated Heating Equipment:-
entire body.
Important terms:
one place.

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made from Steel.
Important terms:
Heavy Duty Casting:It is manufactured using high quality raw material which makes them highly
durable and resistance to corrosion.
4. No. of Burners:One need to check whether, the range is equipped with 1, 2, 3, 4 burner and as per
requirement it should be purchased.
5. Gas pressure: There are two types of Gas burner available on gas pressure.
a. Low pressure = 0.5 psi
b. High pressure = 4 to 6 psi (psi=pound per square inches)
High Pressure Sunbeam Burner: It operates at low stress and has a patented tangential
mixing tube which assures even and effective flame. It comes with an entire setup with a
control valve ready for immediate utilize. Mainly used for canteen kitchen.
6. Type of burners: There are of mainly 4 types.
a. Ring burner = used in normal cooking range
b. Torch burner = It provides vertical range and is used in Chinese cooking ranges.
c. Tubular burner = These are long tubes with holes on circumference of the tube.
These are used for larger surface area and are used in hot plate,
oven, griller, salamander etc.
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d. V shape burner = It covers larger surface areas and even expensive than tubular burner.
Used in oven, griller, salamander etc.
7. Pilot lamp: It is a small tube next to the burner through which the gas is allowed to pass.
It is a must for close type of equipment, E.g. oven. The advantage is that it prevents the usage of
match box or lighter.
Pilot Burner:It is a small auxiliary gas burner that provides a flame to ignite a large gas burner.
8. Manufacturer: Some of the famous companies who manufactured the Gas operated kitchen
equipment are United Works Mumbai, Standard Gas Burner.
9. Make of various accessories for gas connection: United Works Mumbai
10. In case of Oven- Additional specification of Max Temp., which is 300 to 425 degree Fahrenheit
Specification for Cooling Equipment:-
Cooling equipment used in hotels are always electricity operated.
entire body.
Important terms:
one place.

made from Steel. Generally Cooling equipment outside body is made up of M.S. which is painted.

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Important terms:
4. Capacity: Always the capacity of refrigerator is measured in Liters

a. Minibar - 35 Lts
b. Domestic Refrigerator - 135/165/210 Lts.
c. Industrial Refrigerator - 500/1000 Lts
5. No. of Doors:As per the requirement, refrigerator is chosen with no. of doors such as single,
double, triple or quad door. For industrial purpose, less the no. of door – more the energy
conservation.
6. Design: As per the requirement, refrigerator is chosen having vertical design or horizontal design.
Vertical is used for cabinets for storing more items at one of the point in assembly line. Wherein
Horizontal is used generally under counter for Garde Manger or pantry.
7. Temperature range: Refrigerator is chosen as per its temperature control range also.
a. +5 to +7 degree C= vegetables and veg. products

b. -15 to -18 degree C= Non veg. food and food products (Deep freezer)
c. -18 to -20 degree C=Ice cream, kulfi etc.
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8. Compressor manufacture: Compressor plays a vital role in cooling equipment. Thus some famous
companies are mentioned below which provide standard quality of compressors.
Companies are- Kirloskar (Pune) and Shree Ram (Delhi)
9. Temperature Indicator:All the cooling equipment should have Temperature indicator so that one
can easily control the temperature.
10. Type of Insulation:It consists of 02 cabinet inner and outer and the space between them is filled
with insulator to avoid heat loss.
E.g. Insulators-Thermocol, glass wool, Puff PVC powder- melted down and filled between 02
layers. It solidifies on cooling and more expensive.
11. Method of defrosting: One needs to choose its defrosting methods. It may be manual/ automatic /
frost free.
12. No. of shelves: Equipment may have 4/5/6 shelves depends on height and space between each
shelf.
13. Switchgear: It is a kind of Gear which disconnects the power supply in case of heavy load. It is
found in form of MCB – Miniature Circuit Breaker, Fuses etc. which isolates the equipment from
heavy load or electrical supply.
Specification for Mechanical Equipment:-
entire body.
Important terms:
one place.

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made from Steel. Generally Cooling equipment outside body is made up of M.S. which is painted.
Important terms:
4. Capacity: Always the capacity is measured in Liters

A. Wet grinder - 3/5/7 Lts
B. Dough Kneader - 5/7/10/15 Lts.
C. Potato Peeler - 5/10 Kg
D. Dishwasher - 500/1000 no. of plates per hour.
5. Speed: Speed of a machine is controlled in various steps. It may be 1/2/3 step speed machine.
A. Wet grinder - 01 Speed
B. Mixer - slow, medium, high
C. Dough kneader - 03
D. Potato Peeler - 01

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6. Speed in rpm(revolution per minute): Generally speed is counted in 500/1000 rpm
7. No. of attachments required:

E.g. Food processor- cutting, chopping, shredding with different blades
Dough kneader- whisk, paddle, hook, egg beater as attachments
Wet grinder- with coconut scraping attachment
8. Method of motion transmission: It may be belt driven or gear driven.

E.g. Flour mill, Belt drive i.e. mechanical movement of belt to grind grain
Other is gear drive i.e. movement of energy mechanically
Belt tightening and loosening and changing diameters of wheel will change the speed
Belt driven are less expensive than gear one.
9. Make of motor: One may choose standard companies as listed below.

Companies- Crompton Grieves, Siemens, GE (General Electric)
10. Make of electric accessories: Accessories include switch, thermostat, starter, contractor etc.
Company - L &T, Siemens.
11. Motor capacity: Motor capacity is always measured in Unit ofHp (Horse power )
Generally for kitchen equipment required Horse power is ½ to 03 hp
12. Voltage:It is an electromotive force expressed in Volts V.

a. Single Phase - 230V
b. Three Phase - 440V
Specification for General Equipment:-
Usually for general equipment, the specifications are defined as per

A. Overall Dimension
B. Frame Work
C. Body Material
D. No. of Shelves etc.
Equipment requirement for Commercial Kitchen:
1. Heating Equipment
a. 2 Burner Bulk Cooking range
b. 3 Burner Chinese Range
c. Bain Marie Service Counter with Tray Slide
d. Griddle Plate Electrical
e. Braising Pan
f. Idly Steamer
g. Chapati Plate with Puffer
h. Tilting Pan
i. Steam Jacketed Vessels
j. DosaTava
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k. Deep Fat Fryer
l. Brat Pan
m. Convention Oven
n. Microwave Oven
o. Rotary Oven
p. Salamander, Griller or Taoster
Kitchen Equipment Specification:
Heating Equipment:
1. 2 Burner Bulk Cooking Range:

Specifications:
• Top - 16 SWG SS 304
• Body – 19 SWG SS 304
• High Pressure Burner
• Heavy Duty Vessel Casting – 16” x 16
• High Pressure Sun Beam Burners
• Heavy Duty Casting
2. 3 Burner Chinese Range:

Specifications:
 Top - 16 SWG SS 304
 Under Shelf – 18 SWG SS 304
 Body & Under Tray – 19 SWG SS 304
 High Pressure Burner with Pilot Lamp
 Heavy Duty Vessel Casting – 14” x 14”
 Dome Casting can be provided on Request
 18 SWG SS 304 Body
 High Pressure
 Heavy Duty Casting
 Pilot Burners
 Vents on the Sides
10”/12”/16”/18” Splash Guard with Gutter & Drainage
3. Bain Marie Service Counter with Tray Slide (Pipe):

Specifications:
• Top - 16 SWG SS 304
• Tank & Under Shelf – 18 SWG SS 304
• 3 Side Cover – 19 SWG SS 304
• Tray Slide – 32 mm SS Round Pipe
• Imported Gastronomy Pans with Lids
• Custom Design for G.N Containers
• ISI Mark Immersion Heaters with ISI Mark Spares
• Highly effective
• Durable performance
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• Smooth operations
• Innovative designs
4. Griddle Plate (Electric):

Specification:
• Body – 18 SWG SS 304
• Top – 1” x 1” 14 SWG SS wire mesh
• 3 KW ISI Mark Heaters
• 3 Phase Supply with Siemens Contactor
• On/Off Switch with Thermostatic temperature
Control
• Indicator Lamps
• Fire Bricks Provided on all sides
• Legs – 16 SWG SS 38 mm Square Pipes with
adjustable nylon bush
• SS Wire Mesh Top
• Uniform Heating
• Compact Design
• ISI Mark Heaters & Spare parts – 3 Phase
• Thermostatic Temperature Control
5. Tilting Braising Pan / Skillets:

Specification:
 Tank 16 SWG SS 304
 Top Lid & Body 18 SWG SS 304
 Bevel Gear Mechanism for Tilting Pan
 Industrial Sun Beam Burners
 14 SWG SS 304 Legs
 Insulation Optional
 For Bulk Cooking Purpose
 Multi Use in the Kitchen
 Complete food grade Stainless Steel
 Worm Gear Assembly for Easy Tilting
 25 Kg / 50 Kg / 100 Kg capacity
6. Idly Steamer:
Specification:
 Steam Operated Idli Box for Bulk Cooking Purpose
 18 SWG SS 304 Double Body
 18 SWG SS 304 Idli trays
 Steam Control System
 Doors Loaded with Heavy Gasket to Arrest Leaks
& Maintain Temperature
 Ball Valve Control of Steam
 120 / 240 / 480 Idlis / batch

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7. Chapati Plate with Puffer:
Specification:
 Body – 18 SWG SS 304
 Top – 18mm MS Plate
 Holes for Puffer
 Industrial ‘V’ Burners with Pilot Lamp
 Legs – 16 SWG SS 38 mm Round Pipes
 with adjustable nylon bush
8. Steam Jacketed Vessels:

Specification:
 316 S.S. body with solid one piece construction
 Insulated with Fiber Bat insulation
 Floor mounted
 20/40/60/80 gallon capacity
 Temp. between 150 to 270* F
 115 Volt electricity supply
9. DosaTava:
Specification:
 3 Side Splash Guard to avoid spillage
 Industrial ‘V’ Burners with Pilot Lamp
 Oil collection Tray
 Legs – 16 SWG SS 38 mm Round Pipes with
adjustable nylon bush
 MS Plate 12mm/18mm/25mm Thick
 Four Side drain tray
 Full Length ‘V’ Burners
 Front Panel Glass wool insulation
10. Deep Fat Fryer:

Specification:
 Non corrosive aluminum beaded panel
 25’’ x 21’’ x 34’’
 Oil capacity : 8/16 lit each chamber
 Frying Baskets : ½ no.s
 Electrical Supply: Single phase 3/6 KW
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11. Convention Oven:
Specification:
 Body – All S.S. or M.S. with S.S. Combination
 Air Vent with front control knob
 1450mm x 1150mm x 350mm – Outer structure
 1000mm x 910mm x 210mm – Inner Structure
 Flexible heat control
 Two backup thermostate
 Provided with baking time 0 – 30 minutes
 Uniform heat zones
 Special 3 wire inputs
 Full view toughed glass door spring loaded
 Large capacity baking space
12. Salamander, Griller or Toaster:

Specification:
 Body – M.S. side panels and insulated with quality
mineral glass wool. Or 18/8 S.S.
 30’’ x 14’’ x 14’’
 Electrical Supply – Single/Triple phase 2/3/6 KW
 Grill Shelf – 20’’ x 12’’
 Even and controlled with distributed heat and
thermostat
 Complete 18 SWG SS 304 Body & Inner Tank
 3 No’s Heaters on Top – 0.7 Kw each
 Glass wool Insulated Body
 Spring Loaded Door
 Toughened Glass Display
 SS Wire Mesh Tray with Teflon Handles
 Perforated Bottom Tray for Protection
 Rotary On/Off Switch
 Thermostatic Temperature Control
 Indicator Lamps
 Complete SS 18/8 Body
 Heavy Duty Double Body
 Complete Glasswool Insulation
 ISI Mark Heating Elements & Spares
 SS Wire Mesh Tray
2. Mechanical Equipment:
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a. Potato Peeler
b. Meat Mincer
c. Mixer –Grinder
a. Potato Peeler:
Specification:
 Capacity Kgs 5/10/15/20
 Motor HP 0.5/1/1.5/2
 Voltage 220/440
 Frequency Hz 50
 Net. Wt Kg 40/45/55/65
 Peeling time (sec.) 50/60/80/90
 Dimensions LBH (mm) 475x350x800/525x375x900/550x400x900/600x475x975
b. Meat Mincer:
Specification:
 Working parts are of S.S.
 Dimension : 860mm x 550mm x 960mm
 Power required: 3 KW
 Efficiency: 600 kg/hour
c. Mixer/Grinder:
Specification:
 Tilting type grinder with S.S. body
 Motor – Power 1.5 hp
 Capacity – 15 lit
 Dimension: 750mm x 600mm x 1200mm
3. Cooling Equipment:
a. Refrigerator – Vertical or Combination Unit
b. Work top refrigerator
a. Vertical or Combination Refrigerator Unit:

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Specification:
 20 SWG Galvanized iron
 Front and doors are of 20 SWG S.S.
 21/2’’ thick in suit polyurethane foam
 Single Phase 220 Volts
 Temp. range - +4*C to -15*C
 Dimension 27’’ x 33’’ x 82’’
b. Work Top refrigerator unit:

Specification:
 Made up of 18 SWG S.S.
 Inner Tank made of 20 SWG G.I.
 Front and doors are of 20 SWG S.S.
 21/2’’ thick in suit polyurethane foam
 Single Phase 220 Volts
 Dimension 88’’ x 29’’ x 34’’
4. General Equipment:
a. Cafeteria Service Counter
b. S.S. Working Table
c. Dishwashing Machine
a. Cafeteria Service Counter:

Specification:
 Top - 16 SWG SS 304
 Tank & Under Shelf – 18 SWG SS 304
 3 Side Cover – 19 SWG SS 304
 Tray Slide – 32 mm SS Round Pipe
 Imported Gastronome Pans with Lids
 Custom Design for G.N Containers
 ISI Mark Immersion Heaters with ISI Mark Spares
 Highly effective
 Durable performance
 Smooth operations
 Innovative designs
b. S.S. Working Table:

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Specification:
 Top & Sink Bowl - SS 16 SWG SS 304
 Under Shelf – 18 SWG SS 304
 Sunk In Top
 16 SWG SS 38 mm Round Pipe with Adjustable
Nylon Bush
 All Joints duly Argon welded, Ground & Buffed for
Uniform Matt Finish
 1 ½“ Sink Coupling with flexible PVC drain pipe
 Sink size can be Custom Made as per requirement
 16 SWG SS 304 Top & Sink Bowl
 18 SWG SS 304 Under Shelf
 Two Side Splash Back
 Bowl Duly Argon Welded To Top
 1.5” Round / Square Pipe Uprights
 1” Round / Square Pipe Cross Bracing
 1.25” or 1.5” Sink Drain Outlet
c. Dish Washing Machine:

Specification:
 Specifications
 1 Speed (rack/Hour) (Plate/Hour) 100/1800;80/1440; 88/1584; 110/1980; 123 /2214
 2 Speed (rack/Hour) (Plate/Hour) - 120/2160;130/2430; 165/2970;155/3330
 Pre Wash
o Tank( litres) 20/50
o Pump (KW) 0.3/1.1
 1st Wash
o Tank( litres) 100
o Pump (KW) 2.2
o Heating(KW) 9
 EcoRinse
o Tank( litres) 7
o Pump (KW) 0.15
o Rinse Water(litres/hour) 285/330/285/320/350
o Booster (Kw) 12.5/14/12.5/16/18
o Drive (KW) 0.15
 Dryer (optional)
o Dryer Fan(KW) 0.75
o Dryer (KW) 9

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CHAPTER 5–KITCHEN LAYOUT AND DESIGNING
TOPIC 1: PRINCIPLES OF KITCHEN LAYOUT & DESIGN:
There are four major concepts of the layout for a kitchen plan
1. Material
2. Machine
3. Movement
4. Manpower
1. Material:
 The product should be designed for ease of production.
 Raw material used should require minimum no. of processing steps.
 The layout should protect the material from determinant factors such as moisture, dust, vibrations
and temp., changes.
 Provide flexible layout to handle changes in the products.
 Material storage areas should facilitate inventory control.
 Provide facility to store waste and scarp material.
2. Machine:
 The equipment provided in the layout should be united to provide required process.
 Maximum use of the equipment should be planned.
 Layout should provide space for each equipment’s operations.
 Layout should provide movements of the mobile equipment.
 Sufficient excess space for equipment maintenance should be provided.
 Proper ventilation &exhaust system of the equipment should be provided.
3. Manpower:
 Layout should safe guard the workers by eliminating hazards & accidents.
 Adequate light should be provided for manpower to work.
 Proper exhaust system for fresh air to be provided.
 Layout should be free of any distraction.
 Design of workplace should correspondence to the height of the workers.
4. Movement:
 Layout should provide space for easy movement of material & manpower.
 Should provide smooth floor for work space.
 Layout should prevent back tracking.
 Delays in the movements of material should be minimized.
The term ‘Layout’ means Positioning of work centers & their arrangements with respect to the
equipment& necessary services like drainage, fuel supply etc. in the kitchen. Planning layout requires
expertise & knowledge in the above mentioned areas. Besides these, the followings also stand a good
support in the process of planning.
Kitchen Layout and Designing Page 1 of 8

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Facility Planning– Handouts
Management or Administration of kitchen:
 A person must possess the ability to view a kitchen in terms of its functional efficiency, as far as
meeting the objective of the catering establishment is concerned.
Operation:
 The experts in this field must be able to present the essential data accurately, completely, and in an
easy understandable form. The direction of the food preparation & service activities within the
layout are solely planner’s responsibility.
Architecture:
 An architect is vital to kitchen planning regarding construction features, timings of contracts, and
desirable building materials, in terms of providing facility with structures &equipment that conform
to prevailing standards laid down by the safety of the users.
The kitchen designing and layout is based on the following principles.
1. Space Limitations:
Kitchen designing is mainly based on the space available. Limitation of the architecture and
engineering of the kitchen area will almost be an important consideration.
2. Safety:
The health and safety of the kitchen employee should always be taken into account when designing
the kitchen. Commercial kitchen should be well lit and give staff enough room to move freely
while transferring sharp objects and hot food.
3. Ergonomics:
It is a technique which organizes the kitchen equipment in such a way which increases the efficiency
of employee. So that the kitchen staff do not have to move back and forth as they prepare food
and clean. The theory behind ergonomics is that the fewer steps and moves, employee need to
complete the task. Better ergonomics can reduce the employee injuries and discomfort.
4. Energy Efficiency:
This design focuses primarily on the efficiency of the energy equipment setup. Refrigeration and
cooking equipment are to be placed far apart to increase the efficiency.
5. Sensory Appeal:
Every restaurant should smell good and delicious but beyond that kitchen doesn’t have the appeal
to the senses unless it is a show kitchen that is open to guest’s view. In open kitchen visual appeal
and sound are crucial elements.
6. Flexibility:
If the restaurant undergoes the makeover or management shift or the kitchen arrangements turn
out to be undesirable, then management needs to rearrange the kitchen. This leads to the
requirement of the flexibility of the kitchen layout so that one can easily make modification.

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TOPIC 2: AREAS OF THE VARIOUS KITCHEN WITH RECOMMENDED DIMENSION:
While defining various areas of the kitchen with their recommended dimension, few considerations are
taken into account. Such as…
1. Approximate 50 % of the Restaurant area is to be allowed for constructing kitchen.

2. As per architects’ journal 1960, 6 sq. ft. of the floor area is to be allowed per person (guest) / per
cover turn over for kitchen.
3. Approximate indication of kitchen area requirement as per mentioned below.
No. of cover turn over Kitchen area per person in sq.

ft.
100 5-9
100-250 4-6
250-500 4-5
500-1000 3-4
Over 1000 2.5-3
TOPIC 3: FACTORS THAT AFFECT KITCHEN DESIGN:
There are various factors which affect the kitchen designing which are mentioned below.
a. Type of Business:
Type of business defines type of establishment or type of hotel. Based on its type, various F & B outlets
are designed. E.g. if a hotel is a Boutique Hotel which is purely based on particular theme and having
catered to elite group of people, the F & B outlets which are designed for them are also unique in their
own style. Depending upon the establishment, the outlet designing is done. The outlet is directly
affecting its kitchen designing. Thus this factor comes in Primary while designing kitchen.
b. Type of Clientele:
In current scenario, guest has started demanding for Show Kitchen which allows him to watch a Chef
cooking food and can get assurance of Hygiene too. So depending upon such demand when hotel
designs the kitchen in Show Way Style, it directly affect the layout planning and it’s designing.
c. Seasonal Availability of Raw Ingredients:

It has a direct connection to the storage capacity. If the required ingredients are not available
throughout the year, the hotel may buy such commodities in bulk and store them. Now when
commodities are bought in bulk and stored it requires huge storage space availability. Store is one of
the integral part of Kitchen, thus this factor directly affects the Layout planning and designing.
d. Type of Meal:
Whether the restaurant is serving meals for Breakfast or for Lunch or for Dinner, will also affect the
kitchen layout planning. Depends upon the type of the meal, the menu will be decided. If it is only
serving for dinner, the menu will have some specialty items which requires some special kitchen
equipment. E.g. if it is having dinner menu and having tandoor items, then it requires the installation
of Tandoor in kitchen, which eventually affect the layout designing.

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e. Type of Service offered:
Depending upon the restaurant service style i.e. Buffet style or Silver Service, the restaurant space will
be defined. Depending upon the style of service, plating of food will be done. If it is pre plated service,
the food is to be plated from the kitchen itself which requires prep table with holding stations to plate
the food and hold. So accordingly the layout is designed.
f. Cover turnover:
No. of covers are catered per meal hours, would decide the quantity of food required to dispense.
Thus it directly notify that how much food is to be prepared. It the cover turnover is high and food
quantity required is also high then bulk cooking equipment are required. Thus affects directly on layout
designing.
g. Facility of available equipment:

As per the menu, cover turnover and style of service, one can easily define the requirement of
equipment and would place them at the appropriate place in the layout. If the menu has Pizza, then
kitchen must require Brick Oven to cook the pizza. Which leads to the requirement of space in layout.
h. Floor Space available:

Depending upon the floor space available, various layouts of the kitchen is defined. It may design into
various shapes like L, U, Square, Rectangle, Parallel line, Back to Back etc.
i. Possibility of Expansion:
As discussed earlier, the layout should be carefully designed to accommodate any modification or
changes to be made in future.
TOPIC 4: PLACEMENT OF EQUIPMENT:
Equipment are placed in the kitchen in various styles. Mainly they are grouped together and placed in the
following style.
1. Ergonomic Configuration:
The kitchen equipment is arranged according to what is most comfortable and efficient for chef and
kitchen workers without regards to energy efficiency. E.g. kitchen might locate an under counter
freezer directly below or beside the fryer. So it allows frozen French fries to be moved directly from
the freezer to fryer without taking a step.
2. Assembly Line Configuration:

This design is ideal for restaurant which produces large quantity of food. It is laid out accordingly in
order of use and pieces of equipment are generally in a line linked together in battery style. E.g. a Pizza
Outlet, the equipment are configured in line beginning with the refrigerator, leading to dough making
area, refrigerated pizza preparation table, pizza oven, warming and holding station.
3. Zone Style Configuration:

In this kitchen is divided into different blocks. There are various blocks like Food Preparation Area,
Food Cooking Area, Refrigeration Area, Pot Washing Area, Service Counters etc. As per the kitchen’s
size, the zones are divided.

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Equipment are placed in the following order.
1. Refrigerators, Freezers, Ice Machines:

 It should be located at the beginning of the assembly line.
 It should be nearer to Prep Areas.
 It may be located as under counter or work tops.
 Ice machines are to be placed where it is most needed.
o Generally near the entrance of the kitchen
o Near the beginning of an assembly line
o Use ice caddy or bucket wherever it is possible
 Put the blast chiller at the end/last which is used for quick cool down of the hot food.
 Walk – ins and coolers can be custom made as per requirement.
2. Prep Tables or Work Tables:

 Space for food processor, meat mincer, slicers, mixer, dough presses, and grinder is to be
given in kitchen since they all play an important part in preparation for cooking.
 Ideal place to place them is near to work table or cutting or chopping board, preparation
counter.
 Island Style Prep Area can be considered as cooking equipment are placed against the wall
and cooling equipment are found on the other side of the island. This style reduces the
movement of the chef.
 Equipment on prep table or area can be arranged matching their height. E.g. cooking top,
griddle, counter top should be at same height.
 One can try under counter work tops which will minimize the movement of the chef.
3. Cooking Equipment:
 Cooling equipment can be arranged against the wall which will help in gas manifold set up
and ventilation.
 This equipment can also be arranged in Island like formation. Though this formation may
not support energy efficiency but may increase the efficiency of chef.
 Always place heavy duty equipment near the center of the vent hood to avoid spilling fumes
and heat in the kitchen.
 Microwaves are to be placed strategically wherever it is needed.
 Salamander and Cheese melter to be placed at the end of the cooking block near the
warmer or pick up counter
4. Warming or Holding Equipment:

 Generally they should be placed at the end of the assembly line or an outer range of the
cooking block.
 Holding cabinets are usually used to hold prepared food so it should be placed before pick
up counter or nearer to it at the end.
 It may have overhead warmers or heat lamps.
5. Dish & Pot Washing Equipment:

 It has its own zone in kitchen.
 It should be spacious enough to accommodate all the traffic.
 Generally 1 sq. ft. area for every 2 meals served is allotted for this area.
 It should have provision of 3 sink method to give back up to any break down of machine.
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6. Sinks:
 Generally 3 sink or 1 / 2 compartment sinks are to be used in prep tables.
 It is very essential for cooking purpose as some recipe may require water or for filling pots.
 There must be hand washing sinks within 24 feet range from any food preparation area. It is
meant for 1 in every 3 employee.
7. Storage and Shelving:

 Kitchen should have plenty of storage shelves for storing food, utensils, cookware, cutlery,
kitchen spices etc.
 One can take advantage of wall where overhead cupboards or shelves can be designed to
store above the prep tables.
 Underneath cupboards can also be right option to convert them into storage.
 At times mobile carts or trolley can be used to transfer and store heavy utensils.
8. Show Kitchen:
 Basically it leads and depends upon sensory appeal.
 It is totally based on visually appealing cooking process.
 It can be separated by counters or partitions.
 Try to design the kitchen in a way which showcase the artistic cooking skills of a chef.
 Try to make flames prominent which will generate appetite of the guest.
 One should keep the storage out of the site of the guest.
TOPIC 5: FLOW OF WORK:
Intelligent disposition of preparation machinery, sinks and work, benchmark and reduce the total daily
‘kitchen mileage’ covered by the foot and cut down unnecessary travelling by the staff.
Goods Enter
Weight in point
Commodity Store Cold Storage Vegetable Storage
Patisserie Grade Manger Vegetable Preparation
Stove Parties
Dry Equipment Wet Equipment
Preparation Table
Service Counter
Restaurant
Wash Up

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TOPIC 7: KITCHEN EQUIPMENT, MANUFACTURER & SELECTION:
Kitchen equipment, their manufacturer and its selection is based on the following path.
Identify the Menu first
Identify the Recipe of each menu item
Identify the requirement of each equipment needed in the production process
Club the equipment used for same task
Establish the brand, its Standard Purchase Specification as per its bulk cooking capacity
Requesting tenders from the supplier of the market
Doing the selection as per the best price quoted and satisfactory performance record
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TOPIC 8: LAYOUT OF COMMERCIAL KITCHEN:
LAYOUTS OF COMMERCIAL KITCHEN:

 After developing the workspace determining the specific requirements and finalizing, the food
facility consultant is ready to accomplish the layout phase of the planning process. Some of the
equipment layout for certain functions may already have been completed during the design of the
workplaces. Now the designer will formulize them, first is a rough sketch and ultimately in the form
of Blue print.
 The layout process may be divided into two stages that occur at the same time.
 One stage deals with the arrangements of individual piece of equipment, work tables, sinks with
the unit which comprises a functional area e.g. Indian section, Tandoor Section, Salad Section etc.
as a single unit.
 The second stage of the layout process involves arranging the functional areas into a total facility.
For example the receiving, storing, preparation, production, pot washing areas, non-production
areas such as rest rooms, offices etc. are brought together to form the basic floor plan for facility.
A. SQUARE KITCHEN:
 This shape in not very common as the amount of area in the center is more and it requires much
walking to reach from one wall to another. It is difficult to use the central space effectively except
for an aisle or for odd jobs, which too might come in the way of the main cooking and preparation
activity.
B. RECTANGULAR KITCHEN:
 This is very common shape amongst the kitchen and is generally used is the established where a lot
of activities are undertaken for most of the day. In large establishments, where many different types
of menus are served and more space is required, a rectangular kitchen proves useful.

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C. U – SHAPED KITCHEN:
 This is the most efficient type, being compact and step saving. Doors are located at the end of the
U and the cooking areas along the tree sides of the room. There are no chances of crisscrossing such
that work flows easily from one center to the next.
D. L – SHAPED KITCHEN:
 This kitchen makes use of two adjoining walls at the right angle. It is an efficient design in case of
limited floor space.
E. PARALLEL KITCHEN:
 In this type of kitchen the sides of passages may be utilized while the center space can be used as an
aisle. This sort of plan may be best suited for cafeteria.
F. STRAIGHT LINE KITCHEN:

 This is also sometimes referred to an ‘I’shaped Kitchen. It is useful arrangement in the tea shops,
mobile vending units. The extra storage is created on the walls or under the sinks in cabinets.
G. COMBINATION OF SHAPES:
 Any of the above shapes can be combined together to plan out kitchen depending on the space
available in the building.
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TOPIC 9: BUDGETING FOR THE KITCHEN EQUIPMENT:
 Budgeting for kitchen equipment needs serious consideration at the designing stage.
 For budgeting kitchen equipment are divided to two parts:
o Capital Equipment
o Operational Equipment
 Capital Equipment are large in size and generally they are treated as Fixed Asset and inventoried.
 Such as Ovens, Cooking Ranges, Grillers, Fryers, Braisers, Boiler, Freezer, Walk - in, Chillers,
Counter Tops, Prep Tables etc.
 For such Capital Equipment yearly budgeting is done before the financial year ends.
 This budget is generally made by Executive Chef and F & B Manager together.
 Later is moderated by Account department and presented to approving authority.
 Operational Equipment are small in size and are also inventoried.

 Such as utensils, molds, knives, chopping boards, degchis etc.
 For such operational equipment also yearly budgeting is done and separate amount is sanctioned to
purchase them.
 No further approval is required. Generally purchased on requisition received from the chef.

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CHAPTER 6–KITCHEN STEWARDING LAYOUT AND DESIGNING
TOPIC 1: IMPORTANCE OF KITCHEN STEWARDING:
 Kitchen stewarding department has very important role to perform in the hotel and catering
industry.
 It is primarily responsible for maintaining cleanliness and hygienic conditions in the kitchen.
 They provide all the important back up services to F & B Department by maintaining and cleaning
all utensils and equipment used, ensuring proper garbage disposal.
 The management of any catering operation cannot be complete without the function of cleaning,
rearranging the utensils for next operations and proper inventory of the stock.
 Earlier all these activities were performed either by Kitchen staff or by F & B Service Staff.
 In the wake of increasing pressure on maintain quality of food or quality of service and low
prestige associated with dish washing as a task, there was a demand for setting up a new
department for all cleaning task, inventory control of all the equipment, garbage disposal etc. The
kitchen stewarding department came into existence.
 Kitchen Stewarding department plays a vital role in maintaining the highest level of hygiene and
sanitation standard which spells success for the hotel and catering property.
 The installation of large efficient cleaning equipment operated by technically skilled people of the
department contributes in great measure to saving cost input that go into maintenance of
equipment and also the presentation of items.
 It also enhances the brand image of the property and also provides competitive edge to it.
TOPIC 2: KITCHEN STEWARDING DEPARTMENT LAYOUT AND DESIGN:
(Kindly draw the kitchen stewarding layout with three types of dishwashing machine layouts also here)
TOPIC 3: EQUIPMENT FOUND IN KITCHEN STEWARDING DEPARTMENT:
Following are the list of the equipment used in kitchen stewarding department:
a. Automatic Dishwashing Machine

 Conveyor Belt Dish Washer
 Single Tank Dish Washer
 Double Tank Dish Washer
 Flight Types Dish Washer
 Door Type Dish Washer
b. Ice Cube Machine
c. Glass Washer Machine
d. High Pressure Spray Cleaner
e. Floor Scrubbing Machine
f. Pot Washer Machine
g. Mobile Bain Marie
h. Auto Lifts
i. Racks
j. Warming Cabinets
k. Three Sink Dish Washing Unit
l. Burnishing Machine
Kitchen Stewarding Layout and Designing Page 1 of 2
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m. Dish Landing Table
Temperatures for the following things:

 Dish Washing Machine - 40 – 160*F (4 – 70 * C)
 Rinsing Water - 180*F (82* C)
 Sterilization of equipment - 170 – 180*F (76 – 82 * C)
Kitchen Stewarding Layout and Designing Page 2 of 2

BHM 306

Chapter 1-Hotel Design Consideration

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CHAPTER 1–HOTEL DESIGN CONSIDERATION

Introduction: (Importance of Facility Planning in Hotel / Importance of Hotel Design Consideration)

1. Attractive Appearance (Architectural features and plans)

Let us understand each one in detail.

1. Attractive Appearance(Architectural features and plans):

Facility Planning Page 1 of 4

Facility Planning Page 2 of 4

7. Competent Management(Efficiency of People):

Facility Planning Page 3 of 4

Facility Planning Page 4 of 4

CHAPTER 2–FACILITY PLANNING – SYSTEMATIC LAYOUT PLANNING

What is SLP? – Systematic Layout Planning:

 Systematic means Organized, Disciplined, well Arranged.

 With interrelationship of PEOPLE, MATERIALS, INFORMATION, EQUIPMENTS & METHOD in a

 Every layout rests on the 3 fundamentals :

 Systematic Layout Planning is a frame work of four planning phase:

 The Key to unlock Layout Planning Problem :

Facility Planning Page 2 of 14

 Flow Diagram of Systematic Layout Planning :

Facility Planning Page 3 of 14

People involved in designing and constructing a hotel are-

 Consultant (Facility Planner)

 Architect along with the team of Engineers

 Design must be such that:

Facility Planning Page 4 of 14

A project may be initiated in 2 ways:

For the above 2 points a FEASIBILITY REPORT must be prepared.

The FEASIBILITY REPORT must cover-

1. L.A.E.- Local Area Evaluation

2. L.M.A. – Local Market Analysis

3. P.F. - Proposed Facilities

 Some Architectural Important Terminology:

Facility Planning Page 6 of 14

 Importance of Blue Print:

 Types of Blue Prints:

elevation view to let the owner take final decision.

It also helps in future renovation work.

4. Model View or Perspective View:

Facility Planning Page 8 of 14

7. Plot and Survey View:

Facility Planning Page 9 of 14

 Procedure for determining Space Consideration:

Guest Rooms Block Area:

Facility Planning Page 10 of 14

 Lobby - It varies between 2 to 6 % of the total floor area of the hotel

 Dining Room and lawn.

 Conference / Meeting room- 10 to 12 sq. ft./ seat

SUPPORT FACILITIES & SERVICES:

 These are required to run the public facilities-

 For Restaurant- Kitchen is support

The amount of space allocated here varies between 10 to 15 % of the total

 Coffee shop kitchen : 10 to 25% of the coffee shop area

 Receiving office-0 .3 to 0.5 sq. ft./guestroom

 Hotel Employee facilities:

 Locker/ restrooms - 06 to 10 sq. ft./ guestroom

 Laundry - 07 sq. ft./ guest room

 Other Storage Areas, Maintenance and Miscellaneous:

 Hotel general storage- 03 to 07 sq. ft./ guest room