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6th Sem Facility Planning Notes

Good Workmanship: Choosing the Right Technology for Efficient and Economical Hotel Operations

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Last updated: 22 July 2023

When it comes to designing a hotel, there are many aspects to consider, one of which is good workmanship. Good workmanship involves the selection of appropriate technology, plant, and machinery to ensure efficient and economical operations. In this blog, we’ll explore how selecting the right technology and equipment can make a significant impact on the overall success of your hotel.

The Importance of Good Workmanship

Good workmanship is essential for any hotel design because it can impact the overall success of your operations. Investing in the right technology and machinery can improve efficiency, reduce costs, and enhance the guest experience. This is especially important in today’s competitive market where guests expect the highest level of comfort and convenience.

Selecting the Right Technology

Selecting the right technology and equipment is crucial to ensure efficient and effective hotel operations. When choosing technology, there are several factors to consider:

  • Ease of Use: Look for technology that is easy to use and requires minimal training for your staff.
  • Compatibility: Ensure that the technology you choose is compatible with your existing systems and equipment.
  • Cost-Effective: Choose technology that provides the best value for your investment, considering the long-term costs of maintenance and operation.
  • Reliability: Select technology that is reliable and has a proven track record in the industry.
  • Scalability: Choose technology that can be easily scaled up or down based on your business needs.

Plant and Machinery

The selection of plant and machinery is also an essential aspect of good workmanship. The right plant and machinery can help reduce operational costs and improve efficiency. Here are some factors to consider when selecting plant and machinery:

  • Energy Efficiency: Choose machinery that is energy efficient to reduce operational costs and minimize your carbon footprint.
  • Capacity: Ensure that the plant and machinery can handle your current and future operational needs.
  • Ease of Maintenance: Choose machinery that is easy to maintain and repair to minimize downtime.
  • Safety: Look for machinery that meets all safety standards and regulations to ensure the safety of your staff and guests.
  • Durability: Choose machinery that is durable and can withstand heavy usage and regular wear and tear.

Conclusion

Good workmanship is an essential aspect of any hotel design. Choosing the right technology, plant, and machinery can make a significant impact on the efficiency and overall success of your operations. By considering factors such as ease of use, compatibility, cost-effectiveness, reliability, scalability, energy efficiency, capacity, ease of maintenance, safety, and durability, you can make informed decisions that will help your hotel thrive.

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Syllabus BHM306

01 Hotel Design

  1. Design Consideration
    1. Attractive Appearance
    2. Efficient Plan
    3. Good location
    4. Suitable material
    5. Good workmanship
    6. Sound financing
    7. Competent Management

02 Facilities Planning

  1. The systematic layout planning pattern (SLP)

Planning consideration

  1. Flow process & Flow diagram
  2. Procedure for determining space considering the guiding factors for guest room/ public facilities, support facilities & services, hotel administration, internal roads/budget hotel/5 star hotel

Architectural consideration

  1. Difference between carpet area plinth area and super built area, their relationships, reading of blue print (plumbing, electrical, AC, ventilation, FSI, FAR, public Areas)
  2. Approximate cost of construction estimation
  3. Approximate operating areas in budget type/5 star type hotel approximate other operating areas per guest room
  4. Approximate requirement and Estimation of water/electrical load gas, ventilation

03 Star Classification of Hotel

  1. Criteria for star classification of hotel (Five, four, three, two, one & heritage)

04 Kitchen

  1. Equipment requirement for commercial kitchen
    1. Heating – gas/electrical
    2. Cooling (for various catering establishment)
  2. Developing Specification for various Kitchen equipments
  3. Planning of various support services (pot wash, wet grinding, chef room, larder, store & other staff facilities)

05 Kitchen Layout & Design

  1. Principles of kitchen layout and design
  2. Areas of the various kitchens with recommended dimension
  3. Factors that affect kitchen design
  4. Placement of equipment
  5. Flow of work
  6. Space allocation
  7. Kitchen equipment, manufacturers and selection
  8. Layout of the commercial kitchen (types, drawing a layout of a Commercial kitchen)
  9. Budgeting for kitchen equipment

06 Kitchen Stewarding Layout and Design

  1. Importance of kitchen stewarding
  2. Kitchen stewarding department layout and design
  3. Equipment found in kitchen stewarding department

07 Stores – Layout and Design

  1. Stores layout and planning (dry, cold and bar)
  2. Various equipment of the stores
  3. Work flow in stores

08 Energy Conservation

  1. Necessity for energy conservation
  2. Methods of conserving energy in different area of operation of a hotel
  3. Developing and implementing energy conservation program for a hotel

09 Car Parking

  1. Calculation of car park area for different types of hotels

10 Planning for Physically Challenged

11 Project Management

  1. Introduction to Network analysis
  2. Basic rules and procedure for network analysis
  3. C.P.M. and PERT
  4. Comparison of CPM and PERT
  5. Classroom exercises
  6. Network crashing determining crash cost, normal cost