Hotel Facility Planning: Hotel Facility Planning PDF Download

Author: Tarun Bansal
Publisher: OUP India
ISBN: 9780198064633
Category : Architecture
Languages : en
Pages : 0

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Book Description
Hotel Facility Planning is a comprehensive textbook designed especially for the degree/diploma students of hotel management. The book covers the basics of facility planning. The concepts are very well explained with the help of tables, diagrams and illustrations.

Author: Richard H. Penner
Publisher: Routledge
ISBN: 113514088X
Category : Architecture
Languages : en
Pages : 823

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Book Description
Hotel Design, Planning and Development presents the most significant hotels developed internationally in the last ten years so that you can be well-informed of recent trends. The book outlines essential planning and design considerations based on the latest data, supported by technical information and illustrations, including original plans, so you can really study what works. The authors provide analysis and theory to support each of the major trends they present, highlighting how the designer’s work fits into the industry's development as a whole. Extensive case studies demonstrate how a successful new concept is developed. Hotel Design, Planning and Development gives you a thorough overview of this important and fast-growing sector of the hospitality industry.

Author: David M. Stipanuk
Publisher: Educational Institute of American Hotel & Motel Association
ISBN:
Category : Architecture
Languages : en
Pages : 624

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Book Description

Author: Ahmed Hassanien
Publisher: CABI
ISBN: 178064034X
Category : Business & Economics
Languages : en
Pages : 383

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Book Description
Facilities planning for tourism, hospitality and events (THE) is an important subject from both theoretical and applied perspectives, as land, property and resources represent major components of the foundation of the industry. As future managers, it is imperative that students have a sound basic knowledge of property and the various resources, systems and services associated with it. Covering important contemporary subjects such as sustainable planning and environmental management, this book considers the planning, development and management of facilities operations from several key perspectives, drawing upon the expertise of complementary experts in the design, management and development of THE facilities.

Author: Roy C. Wood
Publisher: Routledge
ISBN: 1351690485
Category : Business & Economics
Languages : en
Pages : 304

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Book Description
This book offers students a uniquely concise, accessible and comprehensive introduction to hotel accommodation management that covers the range of managerial subjects and disciplines in the sector. The book focuses on enduring aspects of the accommodation management function (front office management, housekeeping, revenue management); the changing context of hotel accommodation provision (the move to ‘asset light’, the supply of accommodation, trends in hotel investment and asset management, the challenges engendered by social media and the collaborative economy to the hotel market); and the role of accommodation in additional and integrated facilities and markets (spas, resorts, MICE markets). International case studies illustrating examples of practice in the industry are integrated throughout, along with study questions and other features to aid understanding and problem solving. This is essential reading for all hospitality and hotel management students.

Author: James A. Tompkins
Publisher:
ISBN:
Category : Architecture
Languages : en
Pages : 768

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Book Description
Introducing various contemporary practices, this book shows how to approach facilities planning with precision. It guides the reader through each step in the planning process, from defining requirements to developing alternative material, handling techniques and manufacturing/waterhouse operations to selecting and evaluating facilities plans.

Author: Prof. V. Jayaram
Publisher: Abhishek Publications
ISBN: 9356525323
Category : Business & Economics
Languages : en
Pages : 167

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Book Description
Prof. V. Jayaram is renowned name in the field of hospitality management. For his decades of tireless service, research and contribution to the industry, his work is recognised and awarded by American Hotel and Lodging Educational Institute at Motimahal College of Hotel Management in the subjects of Hospitality Facilities Management and Design, Managing Hospitality Human Resources, International Human Resource Management, Hospitality Sales and Marketing. "A person cannot manage himself, cannot manage others. This is the cream of management theory." - Prof. V. Jayaram

Author: Edward A. Kazarian
Publisher: Wiley
ISBN: 9780471290636
Category : Business & Economics
Languages : en
Pages : 424

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Book Description
The foodservice industry gets more competitive every day. As a result, initial planning is extremely important and has become a key factor in determining the success or failure of an operation. This fully updated edition of the best-selling text on foodservice facilities planning shows students how to create a facility that blends the most efficient work environment with an ambience that will attract more customers. Students will find all-new information on how to-- * cost-effectively design an operation * properly select and efficiently maintain equipment * successfully plan and accurately evaluate foodservice layouts * plan fast-food facilities and bakeshops * cut costs through more efficient energy planning. Equipped with this comprehensive book, students will develop expertise in all aspects of foodservice facilities planning, from prospectus to finished facility. The author provides sample layouts of award-winning floor plans from which effective designs can be modeled. Students will also find practical exercises that help prepare them for common problems that may arise while planning their own operation. They will also learn how to organize data to begin planning, how to develop feasibility studies, how to fully equip and operate their own facility, and most important, how to make their facility achieve maximum productivity and profits. Whether you are a student just learning the business, a foodservice planner, consultant, or decision maker in the industry, this practical reference book can make you an indispensable member of the foodservice facility planning team. An ideal classroom tool for students interested in careers in the foodservice industry, Foodservice Facilities Planning can also offer firm guidance to veteran foodservice planners, consultants, and decision makers.

Author: Jonathan Khin Ming Lian
Publisher: World Scientific
ISBN: 981126550X
Category : Architecture
Languages : en
Pages : 248

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Book Description
This book focuses on the ten essentials of facilities planning and design. It covers topics such as strategic planning, space standards, architectural programming, site selection, master planning, environmental planning, capital improvement planning, workplace planning and design, and space management. Examples will be drawn from the planning and design of airports and universities which are large organisations with extensive campuses and are asset heavy in terms of buildings.This second edition has been extensively updated with current and new examples, case studies and references.By learning about the planning and design processes as it relates to facilities, students and facility professionals will be able to align facilities planning and design with the organisation's strategic priorities, manage design consultants by understanding the planning and design process, manage the planning and design of spaces at different scales, and manage the use of existing space effectively.The book is designed such that its chapters may be read either sequentially or as individual standalone references or resources for specific aspects of facility planning, management and design.

Author: John C. Birchfield
Publisher: John Wiley and Sons
ISBN: 0471699632
Category : Business & Economics
Languages : en
Pages : 368

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Book Description
Design and Layout of Foodservice Facilities, Third Edition offers an extensive reference manual for the entire foodservice development process–from the initial food concept through the steps of planning, financing, design, and construction, and on to the final inspection that occurs just prior to the opening of the establishment. Packed with valuable drawings, photographs, and charts, this essential nuts-and-bolts guide deals with feasibility, space analysis and programming, layout, equipment selections, and architecture and engineering.