ABSTRACT
Hotels provide a service to their customers whose requirements are:
• Clean, quiet and comfortable rooms • Good food • Good service, and • Value for money. The financial viability of the project depends on keeping capital
requirements and operating costs to a minimum. This depends largely
on the standards of planning, construction and equipment of the build-
ing. For the architect the two most important technical decisions are:
• Location of the main kitchen, and • Provision of an efficient duct system. Hotel staff requirements are substantial and the payroll absorbs
about one third of the turnover. The designer must ensure max-
imum working efficiency in order to minimise their number. The
ratio of staff to guests varies from 1:10 in a budget hotel to 1:2 or
more in a luxury hotel. Facilities are required for staff changing,
toilets, canteen, security and personnel offices; in some cases even
some living accommodation may be required. Designing the hotel
needs to be done in the closest consultation with those who will run
it, in order to maximise their efficiency.
