Chapter 8: Space Allocation a) Target clientele

- Ownership and affiliation

Space is associated with guest impression and comfort. 2. Food and beverage
Efficiency is a must for employees. Space allocation is - This sector includes restaurants, cafes,
an amalgamation of space and form. cafeterias, fast-food restaurants, catering
businesses and other food related businesses.
Factors in determining space allocation - Dining and kitchen are the two important areas.
- Space planning is the process of organizing and 3. Entertainment and recreation
allocating areas to accommodate furniture, - This segment is made of different sorts from
fixtures and equipment that work harmoniously relaxing spas to huge stadiums. This sector can
together without sacrificing to accommodate the either be private or public.
needs of the users.
- An ideal space meant being able to balance Accommodation and lodging industry
purpose, comfort and aesthetics. Front of the house
Characteristics of a well-planned space 1. Lobby
1. Effective and efficient space utilization - It creates the first impression of the
- Properly utilized space meant that there is no establishment
space and each space utilized has a specific a) For circulation and movement of
purpose. guest- .70 to 1.0 sqm per guest room
2. Appropriate ambiance b) For seating area- .06 to .10 sqm per
- Proper space allocation is associated with the guest room
overall ambiance of the facility. Too cramp can c) Registration and front desk- .30 to .40
cause discomfort while too spacious creates a sqm per guest room
feeling of detachment. d) For luggage room .05 to .10 sqm per
3. Adaptable and flexible guest room.
- Having a flexible space allows the business to 2. Registration and front desk
adapt to occasional business opportunities such - .30 to .40 sqm per guest room
as private events during holiday seasons. 3. Washroom
4. Accessible - .05 to .10 sqm per guest room
- The layout should provide ease of movement for Lodging facilities
people, goods and services. There should be - Is the space where guest stay
sufficient distance between working spaces to - It includes bathroom and corridors which
avoid obstruction, discomfort and accidents. usually take up 50% to 60% of the total floor
Special access for PWD or physically challenged area
individual should be considered. - Different room types are determined by different
5. Minimum movement categories:
- The plan should provide minimum movement a) By beds, by size and by luxury
for the workforce and their use of equipment as Catering and conferences
well as the transfer of goods and services. 1. Restaurant
6. Wayfinding - General guideline is the guest area should be
- This refers to show how the user would move to 70% of the total outlet space, 30% is supporting
the different parts of the facilities. This user’s areas.
experience in the utilization of the space should - A guest may take the following space depending
result delight and comfort. on the type of diner:
7. Reduced discomfort a) Banquet- .90 to 1.0 sqm per seat
- The designing and planning of spaces include b) Fine dining- 1.70 to 1.90 sqm per seat
proper lighting, ventilation, and minimization of c) Cafeteria- 1.50 to 1.70 sqm per seat
stress from noise, unwanted smell and extreme d) Club- 1.40 to 1.70 sqm per seat
temperature. e) Formal dining- 1.90 to 2.0 sqm per seat
8. Adhere to laws and regulations- all plans should f) Coffee shop- 1.40 to 1.70 sqm per seat
adhere to the laws an regulations set by the g) Cocktail lawn- 1.40 to 1.70 sqm per seat
government where the facility is being put up. 2. Retail shop
Major sector of the hospitality and tourism industry - The shop can have an area of .09 to .14 sqm per
1. Accommodation and lodging industry guest room. The size of the shop can range from
- This sector includes hotels, motels, condotels, 9.20 to 110 sqm.
hostels, bed and breakfast and resorts. 3. Function space
- Size of facilities - 1 to 2 meeting seats per guest room
a) Refers to number of lodging units a) Ballroom- .90 to 1.10 sqm per seat
available b) Conference/ meeting room- .90 to 1.10
- Location sqm per seat
- Level of service c) Board room- 1.10 to 1.50 sqm per seat
a) Provision of room sizes d) Public washroom- .04 to .06 sqm per
- Industry standard seat
a) Is chosen by the owners. Level is from 4. Amenities
1-5. Each rating indicates provision of - It caters to general recreation, providing space
food outlets, décor, personal and other for both active and passive recreational activities
services offered. for children and adults.
- Market and function a) Playground- 1.90 to 3.70 sqm per family
 b) Swimming pool- .90 to 1.90 sqm per
guest room
c) Locker/toilet- .01 sqm per guest room
d) Health club- .01 sqm per guest room
5. Administrative
- .90 sqm per guest room is allocated
6. Employee facilities
a. Locker- .01 to .90 sqm per employee
b. Cafeteria- .01 sqm per employee
c. Lounge- .01 sqm per employee
d. Uniform issuing- .01 sqm per employee
Food and beverage
1. Restaurants- differences come in the forms of
price point, ambiance and food service
2. Catering and banquets- chafing dish, cutleries,
liners, tables and chairs
3. Airline and cruise ships- it offers a few thousand
meals at each seating
a. Basic range to 7 course gourmet feasts
i. One-time seating capacity
ii. Average eating time of guest
iii. Type of operation
iv. Budget
v. Staff
vi. Bach house
vii. Storage
4. Dining- 60% to 70% of the entire floor area
(.743 sqm for children) (.92 to 1.85 sqm for
adults)
5. Kitchen- 30% to 40% and other miscellaneous
areas

Issues and challenges of space allocations

The space allocation standard guidelines were
created by professionals in the design-built industry in
collaboration with other people working in the
hospitality and tourism sectors. Cost of rental or
purchase of property and price of construction are
challenges present in obtaining the desired space.

The following may be considered in space utilization:

1. Identify the key product and services
2. Choose multi-functional equipment
3. Create a window-like effect to create a space
illusion
4. Illuminate spaces.