Hotel Facility Planning explains the basic concepts of planning and designing hotel facilities with the help of numerous examples, tables, and illustrations.

Divided into ten chapters, the book begins with a detailed overview of the hotel classification on the basis of facilities and services. This is followed by detailed discussions on hotel, restaurant, and kitchen design. The book goes on to provide specifications for equipment used in hotels, safety measures to be followed in kitchens, and designing storage spaces. The book includes separate chapters on project management; emerging trends of energy conservation in facility planning; incorporation of design features for the physically challenged; and technical aspects of facility planning and designing of several renowned properties.

Contents
Chapter 1. Hotel Classification and Guidelines
Chapter 2. Hotel Design
Chapter 3. Restaurant Design
Chapter 4. Kitchen Design
Chapter 5. Specifications for Equipment, Ventilation, and Kitchen Safety
Chapter 6. Storage Facilities, Layout, and Design
Chapter 7. Project Management
Chapter 8. Energy Conservation Programme in the Hotel Industry
Chapter 9. Facilities for Physically Challenged
Chapter 10. Masterpieces in Facility Planning

Features

Provides guidelines on how to draft a detailed report for hotel project approval at the planning stage
Enumerates Indian government rules and American norms for physically challenged guests
Explains rules and procedures for network analysis and design of network models
Includes numerous tables and thumb rules to explain key concepts
Provides end-chapter practical assignments and concept review questions to put learning into practice
Includes model test papers at the end of the book for self-evaluation