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August 2014
By Kai Schrter, General Director
HTM Management Consultancy
Top 10 Areas
with Most Design Errors in Hotels
1
Guest Rooms
Back-of-House
Guest Bathrooms
Elevators
Function Rooms
Lobby
Entrance
10
Kitchen
Source: http://www.wgdarchitects.com/survey/results/results.html
The profitability of the hotels food and beverage department depends very
much on functionality of operations, whereas owners and architects mostly
focus on form and design. Successful F&B businesses combine operational
functionality with aesthetic design. Factors must be considered such as
room numbers, house guests, walk-in guests, restaurant-, food and service
concept, menu, meal turnover, average covers, kitchen organization,
staffing.The hospitality management consultant will support owner and
architects to make the right decisions.
The hotel entrance and lobby are the face of the hotel, and owners and
architects pay rightly so much attention to it. However, layout and design of
this highly functional requires managerial and operational understanding of
hotels. A chic and luxury lobby are a waste of money, if inadequate design
of reception and other crucial areas cause long queues and waiting of hotel
guests
The hospitality management consultant will support owner and architects
to make the right decisions.
Lobby & Public Area Design | Some Examples of What Could Go Wrong
Size of Seating Area not in Proportion to Room Inventory
Crowded lobbies with long cues and lack of seating result in poor guest
perception.
Inadequate Available Parking Bays
Need to ensure that local regulations are followed by the architect.
Parking not Available for Physically Challenged Guests
This is very important to be able to offer as well as ramps to access
buildings.
Poor Lighting in Parking Areas
Safety and security risks.
Insufficient and Poorly Illuminated Signage
Guests will have trouble finding their way around the property. Poorly
lit signage is a common mistake.
Lobby & Public Area Design | Some Examples of What Could Go Wrong
Insufficient Electrical Sockets and in the Wrong Location
Operational difficulties especially for cleaning procedures.
Under- or Over-building Rather than Utilizing Space Productively
Wide and under-built spaces are unproductive and do not generate
revenue, but can make all the difference between a profitable or
unsuccessful hotel. Crammed and over-built spaces look tight and
messy, can effect guest experience and revenue. The hospitality
consultant possesses the specialist knowledge and operational
experience to develop the right concepts for maximizing use of space
and revenue, the owners or architects do not.
Lobby & Public Area | Some Examples of What Should Have Occurred
The Lobby and Public Areas need to be
carefully planned and well designed. These
areas will not only increase revenue, but
also improve the quality of work for all
staff.
The architect must work closely with the
hospitality management consultant during
the design phase, in order to avoid costly
mistakes that will lead to difficulties in
operation or a poor experience for the
guests.
The correct design and location of elevators and corridors will considerably
improve the mobility of guests and staff.
These areas are especially important for guests who are looking for
getaway and leisure trips.
Contact
HTM Management Consultancy
Head Office Hanoi
No. 2, Alley 236/ 7, Au Co Street
Tay Ho District, Hanoi, Vietnam
E-mail: info@ht-management.com
Website: www.ht-management.com
Telephone: +84-4-3719 1850/1
Facsimile: +84-4-3719 1849