RESORT HOTEL

I. OBJECTIVE:
A. To determine the functional areas and both indoor and outdoor facilities
required for the resort.

B. To identify environmentally sustainable design principles to be incorporated

in the planning and design of the hotel resort.

C. To determine the appropriate architectural style and current design trends

suitable for the hotel resort.

II. GUIDELINES/ STANDARD:

1. PLANNING GUIDELINES
BACK OF THE HOUSE
Although rarely seen by guests, the back-of-house area is one of
the most crucial parts of a hotel’s design. It must be planned with
two primary objectives in mind: control and efficiency.

Supplies such as food, housekeeping materials, and various

operational items must be received and managed away from guest
view. Typically, this is done at a covered loading dock to allow for
deliveries regardless of weather conditions. Even small hotels
experience frequent deliveries throughout the day, requiring a
streamlined process.

The receiving department, ideally located directly at or adjacent to

the loading dock, is responsible for managing incoming shipments.
This includes checking deliveries and ensuring that items are
promptly and securely sent to their proper destinations.

Strict control must be maintained in two directions:

Preventing theft or loss upon delivery: Items left unchecked on the

loading dock can easily go missing. For example, a case of liquor
could be taken before it is officially received.

Ensuring secure internal transport: Even after items are received

and logged, they are still at risk of being misplaced or stolen en
route to their destination—whether it's the liquor storage, linen
room, or food pantry.

To combat this, a well-designed back-of-house layout incorporates

secure circulation routes and strategic separation of access areas.
For instance, it would be poor planning to route high-value items
like liquor past employee locker rooms, where they could easily be
pilfered.

A well-thought-out architectural plan should include controlled

pathways, secured storage zones, and minimal exposure to
unauthorized areas, thus ensuring that supplies move efficiently
and securely within the hotel. This level of detail in circulation and
security is a fundamental responsibility of the architect during the
planning process.
 CHART OF A SERVICE AREAS

Laundry Facilities
A well-equipped laundry facility is a common feature in most medium to large hotels. While
some hotels opt to use city laundry services—resulting in either no laundry room or just a small
area dedicated to towel washing—others operate their own full-scale laundry departments.

Hotels that handle uniforms and flatwork (such as sheets, pillowcases, and linens) on-site require
a spacious area to accommodate washers, dryers, drum ironers, and specialized pressing
machines. These machines are tailored to process different types of laundry, including guest
clothing and both men’s and women’s uniforms.

In cases where external laundry services are used, only a modest laundry space is required—
equipped with washers, fluff dryers, and areas for folding and stacking clean towels.

Larger establishments may also operate their own dry cleaning and valet service for handling
wool garments and specialty items. These services are typically integrated within or adjacent to
the laundry area and operate under the supervision of the laundry manager.

Looking ahead, there may be developments in disposable linens and uniforms, which could
eventually reduce the demand for traditional hotel laundry facilities. However, current disposable
options lack the durability needed for repeated hotel use. The introduction of “no-iron” linens
has already helped reduce reliance on large industrial ironing equipment.
Housekeeping Department
The housekeeping department plays a vital operational role under the leadership of the chief
housekeeper, who is assisted by floor supervisors. The department manages all maids and
porters, overseeing their daily activities.

Each day, maids collect instructions and necessary supplies—such as linens, toiletries, tissues,
soap, room service menus, and ashtrays—from the housekeeping office before heading to guest-
room floors. (Hotels often provide inexpensive ashtrays with the hotel name for guests to take as
souvenirs.)

The housekeeping office also serves as a central storage area, housing not only linen and
consumables but also replacement items such as lamps and small furnishings that are frequently
damaged or removed by guests. In addition, the department typically includes a seamstress area
for repairing drapes, sheets, and pillowcases.

Understanding staff capacity is useful during planning. In unionized properties, a maid may be
limited to servicing 12 rooms per shift, with 15 rooms often considered the maximum. Typically,
one porter is assigned to assist each maid. Most hotels also assign a night maid, responsible for
turning down beds and restocking supplies. A night maid can usually manage twice as many
rooms as a day maid.

Food and Beverage Service

The “board” aspect of a hotel—the food and beverage service—is now a complex operation.
While in early inns meals were prepared and served in a family-style setting, modern hotels
operate sophisticated kitchens requiring careful architectural planning.

Although kitchen layouts are usually the domain of specialized kitchen engineers, it is beneficial
for architects to understand kitchen workflow. This knowledge ensures smoother coordination
during the design process, especially when space constraints must be balanced with operational
needs.

For example, raw food is typically received by the steward, stored appropriately, prepared in
specialized zones, and then transferred to pick-up areas for servers. Each phase must be
accommodated efficiently within the kitchen’s footprint.

Architects should be aware that kitchen consultants may request more space than necessary,
citing operational needs. Experience shows that a collaborative understanding between architect
and kitchen engineer results in a more practical, well-balanced design.

Mechanical Spaces
Mechanical and utility spaces are essential components of the back-of-house infrastructure.
These areas house equipment for heating, ventilation, air conditioning (HVAC), as well as
pumps, tanks, and switchgear responsible for the hotel’s energy and water systems.
The mechanical room must be sized appropriately to support all systems that ensure guest
comfort. It also includes the central electrical switchgear that controls the hotel’s entire electrical
network.

This domain falls under the house engineer, who should have a dedicated office and an adjacent
maintenance and repair shop. Additional workshops typically located in this zone include
carpentry, upholstery, and locksmith shops.

Nearby, storage rooms should be provided for a variety of spare parts and materials. These may
include mechanical equipment components, replacement furniture pieces, backup carpeting and
wall finishes, and cleaning equipment—all of which support smooth hotel operations.

FRONT OF THE HOUSE

The front of the house includes all guest-facing areas of a hotel—lobbies, restaurants, restrooms,
corridors, elevators, and guest rooms. Unlike the operationally intensive back-of-house, this area
must deliver comfort, status, and satisfaction to every guest. While the back-of-house powers the
hotel’s functionality, the front-of-house experience directly influences guest impressions and
loyalty.

Guest Registration

The registration desk should be prominently placed in the hotel lobby for immediate visibility.
Its size depends on the hotel’s capacity—a small hotel may need only one or two stations, while
larger hotels may require multiple clerks and advanced systems.

Basic equipment includes:

 A reservation file to track bookings

 A room status file or system to identify vacancies and occupancies
 Larger hotels may use digital systems to monitor check-in/out times, room readiness, and
maid service status

Architects should consider space for equipment and plan for efficient staff movement.

Mail and Keys

The registration area typically manages room keys and guest mail. In smaller hotels, the front
desk handles both; in larger ones, separate key/mail clerks may be assigned. The key and mail
slots are usually located behind the desk for quick access but should be designed with security
and discretion in mind.

Ideally, mail should be sorted behind the wall-facing side of the rack, hidden from guest view, to
keep the front desk operations smooth and professional.

Cashier
In hotels, the cashier’s counter is typically near the registration desk, although larger hotels may
place it further away to avoid congestion during check-ins and check-outs. In smaller hotels,
cashiers handle most of the bookkeeping using electric machines, with night cashiers often
relieving the daytime staff. Larger hotels have a dedicated bookkeeping department, which
should be close to the cashier to resolve any billing issues. Cashiers also manage valuables,
offering a secure room where guests can deposit or retrieve valuables through a pass-through
window. In large hotels, cash receipts from restaurants are brought to a central cashier, with
special arrangements for safekeeping until normal operations resume.

Administrative Area
The size of a hotel determines its administrative complexity. Small hotels have a manager and
possibly a secretary, with a simple office facing the lobby. Larger hotels may have a manager,
assistant manager, and specialized offices (e.g., food and beverage manager, convention
manager). As the hotel grows, the administrative area expands to accommodate additional staff,
including bookkeepers and secretaries, with efficient communication systems. The public must
have easy access to administrative offices for booking events like luncheons and conventions.

Restaurant Facilities
Every hotel must consider dining options for guests. Small hotels may offer a coffee shop with
flexible seating, where quick meals and leisurely dining can be served in the same space. Larger
hotels typically have a coffee shop for fast meals and a restaurant with a varied menu for more
formal dining. Cocktail lounges are common, often located near dining areas or convention
facilities. Some hotels offer specialty restaurants, rooftop dining with limited menus, or supper
clubs. Larger hotels may have multiple kitchens to handle diverse dining needs, ensuring smooth
operations and timely service.

Lobbies
Every hotel, regardless of size, requires a public lobby. The size of the lobby is typically
determined by the number of guest rooms and the type of hotel. Larger hotels, such as resorts or
convention hotels, will need larger lobbies to accommodate gatherings of guests. A resort hotel
will often have a spacious lobby where guests can congregate in the evening, while a convention
hotel needs ample space for attendees before and after sessions. There is no standard formula for
the exact size of a lobby; it is determined after studying similar hotels and consulting with hotel
operators and managers. The lobby plays a crucial role in creating a lasting first impression,
setting the tone for the hotel. The interior designer is essential in planning the lobby’s
furnishings, colors, finishes, lighting, and décor to ensure the right ambiance.

Elevators
For most hotels, except one- and two-story motels, elevators are required to transport guests to
their rooms. Elevators should be prominently visible from the hotel entrance or registration area.
Ideally, elevators should be centrally located on guest room floors to minimize walking distance.
Elevator companies are best suited to determine the number, size, and speed of elevators based
on the specific needs of the hotel. These companies can quickly provide these details once
provided with the necessary information. The elevator should contribute to the hotel’s overall
atmosphere, just as the lobby does. Guest elevators must be separate from service elevators, with
clear distinctions in their location. The bell captain’s station, which should oversee the hotel
entrance, registration desk, cashier, and elevators, is essential for managing guest services,
including luggage handling and ensuring that guests take care of their bills before departure.

Guest-Floor Corridors
When the elevator doors open, guests should enter an “elevator foyer,” which can be a slightly
larger space than the corridor to indicate its function. Guest-room doors should not be directly
opposite the elevators to avoid disturbances from late-night noise. The foyer should be
distinguished from the corridor by its décor and lighting. Thoughtful additions like a small bench
for waiting guests, a full-length mirror for last-minute checks, and a trash receptacle for cigarette
butts can improve the experience.

Guest Rooms
The size and design of guest rooms vary based on the hotel’s market segment. Luxury hotels
may prioritize spacious rooms to create a sense of comfort, while more budget-conscious
establishments focus on efficient use of space. The most common room in hotels is the twin-
bedded room, but single rooms and suites are also prevalent. In twin rooms, it’s ideal to have a
night table between the beds to cater to different guest types, like two friends or a parent with a
child. Rooms with beds placed side-by-side may save space but are less ideal for guest comfort.
Beds come in various sizes—single (3’6”), full (4’6”), queen (5’), and king (6’)—with a growing
trend towards larger, 7-foot beds for taller guests. The headboard is important in hotel rooms, as
it protects the bed from wear and allows guests to read comfortably. Beds are often mounted on
glides or coasters for easy cleaning under the bed, as cleanliness is critical for guest satisfaction.
Guest Bathrooms
The minimum guest bathroom should include a combination tub-shower, a lavatory, and a water
closet. Since bathroom accommodations are a key consideration for travelers, architects should
devote careful attention to designing this feature. Some innovative designs, like those introduced
by the writer’s firm, feature two lavatories in the bathroom. These lavatories can either be placed
within the bathroom, in a separate dressing area, or one inside and one outside the bathroom. The
last arrangement is particularly desirable for two guests, whether they are a couple, two friends,
or co-workers, allowing them to use the bathroom facilities without interfering with each other.
For example, one person can shave while the other takes a bath or shower, ensuring convenience
and privacy.

Guest Room Closets

The size and design of closets vary depending on the type of hotel. In motels, where guests
typically stay for short durations, closet space may be minimal or even absent. Instead of a full
closet, many motels offer simple hanging spaces to ensure guests don't forget any clothing when
leaving. In hotels where guests stay longer, especially resorts where guests often arrive with
large luggage, a larger closet is essential. A spacious closet should provide ample room for
hanging clothes, shelves for hats or other items, and space for storing luggage out of sight.
Whether the closet is a reach-in or walk-in style, it should be designed to prevent guests from
leaving items behind in hidden recesses. Additionally, closet doors should be strategically
located to avoid obstructing movement or causing inconvenience when opened. A well-designed
closet will include a hang rod for clothing, a shelf for accessories, and a shoe rack, with adequate
lighting for both reach-in and walk-in styles.

Guest-Floor Service Space

Each guest-room floor should have a service area. This space serves several functions, including
storage for linens, maids' carts, cleaning supplies, and room-service carts. The number of rooms
on the floor determines the number of maids and carts needed. Service areas also typically
include a porter's closet for cleaning tools and a closed storage area for linen. This space should
be conveniently located for service staff and situated so that all activity takes place out of view
and hearing of hotel guests. The service elevators should open to this area, ensuring that
operations remain discreet. In some hotels, operators also include toilet facilities for staff in this
service space.

Banqueting Facilities
Most hotels, especially larger ones, offer meeting and banquet facilities. Smaller hotels may only
provide basic meeting rooms for luncheons or dinners, while larger hotels cater to a more diverse
range of events, including conventions, banquets, and meetings. The design and size of these
facilities are determined by the hotel operator’s needs. Meeting rooms typically accommodate
anywhere from 10 to 100 people, and their arrangement often includes movable walls, allowing
for flexibility in room size. For instance, two smaller rooms designed for 25 people each can be
merged to accommodate 50 people, and so on. Larger rooms, suitable for conventions or large
banquets, can also be subdivided into smaller spaces to suit different events. This flexibility is
important for accommodating both small meetings and large gatherings.

In larger convention halls, the capacity can be as high as 1,000 people or more, with even bigger
venues seating up to 3,000 guests for a single event. For efficient food service, banquet kitchens
should be strategically located near these spaces, ideally with direct access for waiters. In some
cases, when smaller rooms cannot be placed near the kitchen, food is served through common
corridors. This arrangement allows for a seamless transition between meeting and dining spaces
while maintaining a smooth flow of service.
III. DESIGN GUIDELINES

Building/Structure

 The hotel shall have a minimum of 20 guest rooms with modern amenities and offer food
services.
 The building must be of solid construction, structurally sound, and in good condition.
 The hotel should include bedrooms, dining facilities, bars, lounges, storage rooms, housekeeping
areas, laundry, a front desk, and parking facilities.
 A minimum of one parking space per guest room must be provided.

Guest Bedroom

 Each guest room must have at least two windows that open directly to the outside.
 The room must contain high-quality furniture and fittings, including:
o A bed with a mattress that does not sag in the middle.
o A wardrobe with hangers, shelves, or drawers.
o A dressing table with a mirror and a dressing stool.
o Fire-resistant curtains.
o A bedside lamp with a switch easily operable from the bed.
 Beds must be made daily, with bed linens changed at least every third day or for each new
guest.
 Guests should be provided with keys to their rooms.
 Each guest should have access to a drinking glass and a water flask.

Bathroom and Sanitary Facilities

 The bathroom must have a bath and/or shower, washbasin, and toilet.
 Hot and cold running water should be available at all times.
 At least one window should open directly to the outside air.
 The bathroom should be stocked with adequate soap, toilet paper, and towels.
 Additional bathroom items should include a bathroom stool, shower curtain, sanitary bin, air
freshener, mirror, soap tray, toilet brush, bath mat, and bathroom stool.
 The bathroom door must be lockable or boltable.

Dining Area or Restaurant

 The dining area must accommodate at least 50 people.

 The floor should be made of impervious material or fitted with wall-to-wall carpet.
 Chairs for dining tables or stools for counters must be provided.
 The dining area must be equipped with quality table appointments, such as ashtrays,
tablecloths, cutlery, and napkins.
 Menu cards should be available for each guest.
 Crockery and glassware should be of high quality.
 Adequate artificial lighting must be provided.

Kitchen and Wash-Ups

 The kitchen should have at least two sinks or dish-washing machines.

 The kitchen must be equipped with adequate refrigerators.
 Cooking equipment must be available for boiling, roasting, grilling, steaming, etc.
 A wash hand basin with hot and cold running water, soap, and hand towels should be provided.
 The kitchen must be kept free of insects, flies, and rodents.
 Proper ventilation should be provided.
 Both artificial and natural lighting must be adequate.

Pantry or Food Storage

 Food storage areas should be kept free of insects, flies, and rodents.
 The hotel must have cold rooms or freezers.
 A separate storage area for liquor must be provided.
Lounge and Bar

 The lounge and bar should have adequate seating accommodation.

 A stainless steel sink with both hot and cold running water should be provided for washing
glasses.
 The bar must be equipped with counter freezers.
 The lounge should have upholstered chairs, armchairs, sofas, cocktail tables, bar stools, and
shelves.
 The floor should either be wall-to-wall carpet or impervious material.

Public Convenience

 Toilets must be in separate compartments and equipped with sanitary disposable bins.
 Adequate supplies of toilet requisites (such as soap, toilet paper, and disinfectants) must be
provided.
 Each toilet facility should have mirrors, clothes hooks, ashtrays, and other necessary accessories.
 Access to sanitary facilities should allow for emergency access.

Service and Reception

 The reception area must be well-maintained and aesthetically pleasing.

 Laundry services should be available for both the hotel and guests.
 Housekeeping must be provided to maintain and service hotel facilities.
 A maintenance department should be located on the hotel premises.

Management or Personnel

 The hotel must be regularly supervised by a manager who is trained or experienced in hotel
management.
 At least three individuals should be trained and capable of overseeing the services provided.
 All hotel staff must have valid health certificates, which should be renewed every six months.
 Staff uniforms must be provided.

General

 Approved fire-fighting equipment must be available.

 Fire and emergency services should be clearly displayed.
 An approved first-aid kit should be provided.
 A proper system for garbage disposal must be in place.
 An easily accessible and properly stocked first-aid kit must be available for emergencies.
IV. LAWS AND GENERAL PROVISIONS

GENERAL PROVISIONS

Rule I. Definition and Basic Guidelines

Section 1. Title.
These Rules shall be referred to as the “Rules and Regulations Governing the Accreditation of
Accommodation Establishments – Hotels, Resorts, and Apartment Hotels.”

Section 2. Definition of Terms.

For the purpose of these Rules, the following terms shall have the meanings indicated below,
unless the context otherwise specifies:

a. “Accreditation” refers to the certification issued by the Department of Tourism (DOT) that
officially recognizes a tourism enterprise as having met the minimum standards for the operation
of tourism facilities and services.

b. “Act” refers to Republic Act No. 9593, also known as the “Tourism Act of 2009.”

c. “Apartment Hotel” refers to a serviced apartment establishment offering self-contained units

with kitchen and laundry facilities. Some of the units may have multiple bedrooms that share one
bathroom.

d. “Department” or “DOT” refers to the Department of Tourism, established pursuant to

Presidential Decree No. 189 (1973), as amended.

e. “Hotel” refers to a full-service accommodation facility with reception and guest rooms that
generally offer private facilities, an onsite restaurant, room service, and bar services. Additional
amenities, such as business centers and conference rooms, are typically provided.

f. “Mandatory Requirements (M)” refers to the essential criteria that an enterprise must meet
to be accredited. Failure to meet these requirements will prevent accreditation.

g. “Minimum Requirements (m)” refers to the basic criteria required for a specific
classification. If these minimum requirements are not met, the establishment will be downgraded
to a lower classification, regardless of other accumulated points.

h. “OTSR” refers to the Office of Tourism Standards and Regulation within the Department of
Tourism.

i. “Primary Tourism Enterprises” refers to tourism-related services, including travel and tour
services, transport services (land, sea, and air), accommodation establishments, convention and
exhibition organizers, tourism estate management services, and other enterprises identified by
the Secretary of Tourism after consultation with concerned sectors.

j. “Quality Gradings” refers to the terms used to classify the quality of establishments, such as
unacceptable, adequate, good, very good, excellent, and outstanding, reflecting ascending levels
of quality.

k. “Resort” refers to full-service accommodations located in more natural or relaxed

environments, offering reception, guest rooms with private facilities, an onsite restaurant, room
service, and bar services. Resorts also generally provide additional recreational facilities and tour
services.

l. “Rules” refers to these Rules and Regulations that implement the Accreditation of
Accommodation Establishments, without prejudice to the Implementing Rules and Regulations
of the Tourism Act of 2009.

m. “Standards” refers to a set of written functional, aesthetic, and technical requirements in the
form of specifications or guidelines that ensure products and services comply with the
requirements set forth by the Department.

n. “Tourism Enterprises” refers to facilities, services, and attractions involved in tourism. This
includes, but is not limited to: travel and tour services, tourist transport services (land, sea, or
air), tour guides, adventure sports services (such as mountaineering, spelunking, scuba diving),
convention organizers, accommodation establishments (such as hotels, resorts, motels, inns,
pensions, and home stays), tourism estate management services, restaurants, shops, department
stores, sports and recreational centers, spas, museums, galleries, theme parks, convention centers,
and zoos.