Chapter

Space
Allocation
 Factors of Determining Space
Allocation
Space planning is a process of organizing and allocating areas to
accommodate furniture, fixtures, and equipment that should
harmoniously work together and accommodate the needs of the
users such as the visitors and workforce either for a specific
function or several activities. The ideal space should be able to
balance utility, comfort, and beauty and transcend over a period of
time.
 Characteristics of a Well-planned
Space
1. Efficient and Effective Space Utilization- The layout of rooms and spaces should be
properly utilized by determining the use of the space and the projected users. The
arrangement of the furniture, fixtures, and equipment should be considered to allow
proper utilization. This would minimize wastage of space.

2. Appropriate and Ambiance- This sets the mood of a space or a room. The character,
quality, tone, and atmosphere provide the experience the establishment wants its
clientele to enjoy and remember. The impression it imprints on the minds of the guests
is crucial for the success of the business. The sustainability of the facility is based on
the patronage of its clientele.
 3. Adaptable and Flexible- The business of
hospitality and tourism is anchored on events and
holidays. A facility may celebrate short annual
holidays such as Valentine's, Mother's Day, and
Father's Day for a week, while others can last for a
full month such as graduations and religious
holidays. These events entail decorations that can
occupy space and encourage people to take
pictures and participate in activities.
 4. Accessible- The layout in any area of the facility should provide ease of
movement for people, goods, and services. In order to achieve this objective, there
should be ample and sufficient space between movable and immovable structures.
Access for the physically challenged is provided by law; however, the provisions
required are minimal. Designers and planners can and may design spaces that
would optimize access around the facility.

5. Minimum Movement- The plan should provide for the minimum movement of
workforce and equipment in the delivery of goods and services. Crisscrossing of
paths of the clients and movements of supply and workforce from the BOH should
be avoided. This can be achieved through proper planning.

6. Wayfinding- In the context of planning, this would refer to how the user would
maneuver to the different parts of the facilities. The experience of the user in the
orientation of the spaces amd choosing the path to take plays significant parts in
their delight and comfort. Proper planning would also keep people from accessing
areas that are restricted to the guests such as most of the BOH.
 7. Reduced Discomfort- The designing and planning of
spaces include planning for proper lighting, ventilation,
and minimization of stress from pollutants such as
noise, unwanted odor, and extreme temperature.

8. Adhere to Laws and Regulations- The plans should

conform and adhere to laws and regulations set by the
government and other policy-making bodies. The
adherence to the code would minimize if not eradicate
the incidents of accidents and reduce absenteeism for
workers which would contribute to an increase on
productivity and sustainability of services.
 Accomodation and Lodging
This sector includes all accommodation and lodging facilities
such as hotels, motels, hostels, houses, and resorts. Basically,
the goal is to provide guests spaces where they can stay and
sleep for a duration of time. It usually caters to all sorts of
people traveling, whether it be business-related travels or
leisure. Over time, the classification of accommodation and
lodging has evolved. Accommodations are generally classified
in terms of the following
A. Size of the Facilities- This refers to the number of lodging units available, e.g.,
from under 50 rooms to as high as more than 500 rooms or units in resort-type
developments.
B. Location- This pertains to the site of the facilities such as airport, casino, city
center, and resort hotel.
C. Level of Service- This refers to the provision of room sizes. As a rule of thumb,
the guestrooms would take up to 65% to 75% of the hotel floor area and the sizes
of the rooms, according to a general category, are as follows:
i. Budget Hotel (1 star)- 15 to 20 square meters, with a minimum
area of 75% rooms w/o bath.
ii. Standard Hotel (2 stars)- 40 to 60 sq meters, with a minimum
area of 75% rooms w/ bath.
iii. Comfort Hotel (3 stars)- 50 to 60 sq meters.
iv. First Class Hotel (4 stars)- 60 to 70 sq meters
v. Luxury Hotel (5 stars)- 90 to 110 sq meters
D. Market and Function- This relates to the target clientele base of the facility. For
business transient travelers, an airport hotel might appeal to them. Exclusive
membership resorts, business casinos, timeshares, and condominium hotels are
some of the accomodations that have evolved over time to address the needs and
wants of the clients.
E. Ownership and Affiliation- This refers to whether a facility is independently
owned or associated with a brand. The hotels with an affiliation create a set of
their own standards of services which are translated to a concept and manifested
to its exterior and interior architechture.
F. Industry Standard- The standards are chosen by the owners such as AAA
Diamond Rating, Green Key Eco Rating, and Trip Advisor Traveler’s Choice among
others. The ratings are from 1 to 5, which range from basic to world class, and
provide indictators ranging from food, decor, and personal service. Other
industry standards are designed to recognize facilities committed to improving
environmentally-friendly practices.
 Front of House
1. Lobby- This area connects the facility from
the outside. This space creates the first
impression of the establishment as it sets
the tone of the overall ambiance of the
facility. The size of the lobby varies.
However, it is important to allot the
following areas:
A. For circulation and movement of guests, 0.70
to 1.0 sq meters per guestroom;
B. For seating area, 0.06 to 0.10 sq meters per
guestroom; and
C. For luggage room, 0.05 to 0.10 sq meter per
guestroom.
 Catering and Conferences

1. Restaurant- Most accommodation and lodging

facilities feed their guests. Offerings range from
coffee shops to specialty restaurants. Food
quality is in fact a standard for rating. The space
required is calculated based on the seating
capacity, arrangement, and type of operations. A
general guideline is that the guest area should
be 70% of the total outlet space. The remaining
30% can be for the supporting areas. This
percentage may differ from operation to
operation.
 A guest may take the following space depending on the type of diner:

A. Banquet ranges from 0.90 to 1.0 sq meter per seat

B. Fine dining ranges from 1.70 to 1.90 sq meters per seat.

C. Cafeteria ranges from 1.50 to 1.70 sq meters per seat

D. Table service/club restaurant/hotel ranges from 1.40 to 1.70 sq meters per seat

E. Formal dining ranges from 1.90 to 2.0 sq meters per seat.

F. Coffee shop ranges from 1.40 to 1.70 sq meters per seat

G. Cocktail lawn ranges from 1.40 to 1.70 sq meters per seat

 2. Retail Shops- Some resorts and hotels have gift shops and/or sundry caches
that cater to the different needs of their guests. Their offerings may range from
clothes, jewelry, souvenir items to personal hygiene needs. The shop can have an
area of 0.09 to 0.14 sq meter per guestroom. The size of the shops can range from
9.20 to 110 sq meters, depending on the operations of the stores.

3. Function Space- Some accommodations include function rooms for meetings

and seminars. Hotel and resort facilities may offer meeting rooms to banquet
halls, depending on how large the facilities are and how many bedrooms they
have. This can be determined in the foreseen market requirement of the area and
its extent of influence. When a meeting space is included, its size varies between 1
to 2 meeting seats per guestroom.
 4. Amenities and Recreational Areas- This type of facility caters to general
recreation, providing space for both active and passive recreational activities for
children and adults. It can range from passive to highly extensive spaces,
depending on the market requirements and the concept of the facility. It may vary
from outdoor and indoor recreation, where outdoor recreation usually serves
outdoor sports, and indoor recreation may include cinema, music, reading rooms,
casino, and other recreational facilities.
5. Administrative- Space allocated for this area usually takes 0.10% to 0.20% of
the totaal floor area of the hotel. It includes the executive offices as well as sales,
accounting personnel, and any other administrative support offices. A total of 0.90
sq meter per guestroom is allocated for this category.
6. Employee Facilities- Without a properly functioning staff, guests will not be
comfortable and pleased with the service offered by the company. An employer
should know how to keep staff motivated, for they are an essential asset in the
mission of the brand. Part of showing employees that you support them is
providing them with at least the basic facilities that they may need for privacy,
relaxation and preparation.