hospitality design

ID 201 studio IIa

Hosp

italit

y pr

ojec

t typ

e

RestaurantsHotels

First

uni

t: Re

sear

ch

Program analysisBranding identityConcept formation

Program Analysis

is…

Process of identifying the scope of the architectural problem

Don’

t re-

inve

nt w

heel

Interior Design Graphic standards

proj

ect t

ype

data

prog

ram

cha

rts

Bubb

le d

iagr

ams

Bubb

le d

iagr

ams

usin

g Po

werP

oint

with

Rev

it

stac

king

dia

gram

prog

ram

cha

rtFunction Unit Size Ea. # Unit sub-total

Management SuiteManagers General, Hotel , and reservations 120 SF 1 120 SFStaff sales Workstations 45 SF 6 270 SFConference for 6 Enclosed room 150 SF 1 150 SFOffice Reception Open area 200 SF 1 200 SF

740 SFReceptionCheck-in Desk Counter, incl. computers, fax, copier 120 SF 1 120 SFBack counter Room - no door 120 SF 1 120 SF

Accounting/Cash Private office 80 SF 2 160 SF  Safe room 80 SF 1 80 SFReception / Lobby area With seating 1,000 SF 1 1,000 SFNewsstand / sundries Open room 150 SF 1 150 SFSafety Office Office 80 SF 1 80 SFLuggage Storage Room 80 SF 1 80 SFMen Room 200 SF 1 200 SFWomen Room 200 SF 1 200 SF

2,190 SFCorePassenger Elevator   90 SF 1 90 SFElevator mechanicals 35 SF 2 70 SFStaff/Freight Elevator 120 SF 1 120 SFFully enclosed stair 100 SF 2 200 SFCustodial 50 SF 1 50 SFService entrance        

530 SFConferencing/ Finction roomsLarge Meeting Room Seating min. 20 at the table 500 SF 3 1,500 SF

Ballroom 2,000 SF 1 2,000 SF

Shared breakout space 200 SF 1 200 SF

Transient work stations 20 SF 4 80 SF

Shared breakout space Space for pastry and coffee service 200 SF 1 200 SF3,980 SF

RestaurantBar Incl. backbar & liquor storage 180 SF 1 180 SFBar Seating At bar, per person 6 SF 10 60 SF  In Bar area 13 SF 20 260 SF

  Flex: either bar or restaurant 18 SF 30 540 SFDining Primarily 4-tops 44 SF 40 1,760 SF

Private Dining Rooms, each seating 8 180 SF 1 180 SFKitchen & back-of-house Commercial layout; service entrance 3,100 SF 1 3,100 SFMale and Female Restrooms 120 SF 2 240 SF

6,320 SFGarden, Loading dock, outdoor seatingCirculation 4,130 SFGrand total first floor       17,890 SF

branding identity

end

user

sTarget demographicsLocal market segmentConceptual goals of client

greenhipeleganteliteuniversaletc

Boutique hotel BostonElegant hotel BostonAffordable hotel Boston

see Hotel Precedents in separate document

cons

train

ts/

oppo

rtuni

ties

Building specific issuesProject-type requirementsSpace planning needsAdjacencies of program elementsBuilding and accessibility codes

partí

/ M

etap

hor /

big

idea

Experiences of project typePrecedentsSub-conscious associationsCool idea you left out of the last projectExternal agendas (political, philosophical, etc.)

abst

ract

con

cept

s

3D it

erat

ive

sket

ches

spat

ial c

once

pts

wher

e to

impl

emen

t: Plan layout (line, hand, loop, etc)Section (daylighting, visual connections, spatial variation)Design details (think metaphors)

Stairs like a flowerCounter like a rock outcroppingCorridor like a arch of treesColors like a kaleidoscope

synthesis

Socia

l tra

ditio

nsWelcoming travelersWelcoming strangersPlace for the eliteTravel literatureBack-packersTea housesFlop housesLocal vs. global culture

star

ting

a pr

ojec

tmake a folder for this semestermake a folder for this classmake a folder for this projectsave all interstitial documents (desk critique prints, sketches, first drafts, second drafts, discarded ideas, etc)

homework for Tuesday

back up every day

Read Interior Design Graphic Standards section on Hotels (on GullNet)Bubble diagrams