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Site Selection
The following criteria normally apply:
a. The site available must be located within the trade area
recommended in the market analysis.
b. Location easily accessible to at least one existing or shortly to be
constructed major highway, preferably to two or more highways.
c. Land cost in proper relation with the total capital investments and
obtainable rents.
d. Adequate size and suitable shape to permit proper planning of
merchandising and a proper number of parking areas.
e. Zoning suitable for proposed use or at least a reasonable chance
that such zoning may be obtained.
f. Utilities available or installed at acceptable cost.
g. No easements or other legal restrictions that will interfere with
proper planning.
h. Ground conditions that can be overcome at acceptable costs.
i. Topography that will permit as near to an ideal plan as possible
without incurring excessive grading or drainage costs.
j. Adequate site area for future expansions.
Schematic Planning
Schematic planning focus on:
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Retail Shop
Principles of Retail Design
1. Attracting customers by means of advertising, prices, show-window
displays, or new or remodelled quarters, which occupy much of
merchants efforts.
2. Show windows, in addition to attracting passer-by, should induce
them to enter the store.
3. Organize store spaces, and consequently the merchandise to be
sold, into departments enables customers to find objects easily and
to permit storekeepers a close check on profits or losses from
various types of goods.
4. Interior displays in specialty shops require attention of arrangement
with regard to merchandise, departments, and routes of customers.
5. Merchandise and space should be well arranged, providing easy
circulation and exposure of the merchandise.
6. Monotony in circulation and display of merchandise should be
avoided.
7. Location of fitting room should be conveniently near the items being
sold.
8. Location of storage room should not permit the sales person to
leave the counter too long.
9. Fixture design should not let the sales person reach an item in the
shelf too high or stoop too low, except in enclosed storage room
where stool or ladder can be used.
Retail Shop
Planning Considerations:
1. In large cities, the size of a shop with the customer aisle usually
provides 3.60 to 4.50 meters wide by 20 to 30 meters long.
2. The height from floor to ceiling is normally about 3.60 meters
without mezzanine.
3. If the mezzanine is desired, the height should not be less than 2.20
meters above the ground floor level.
4. A mezzanine floor for ceiling may be as low as 1.95 m. if used for
service space only, but for public occupancy or use, the height
should not be less than 2.10 meters.
5. If there is a basement floor, the height should be from 2.40 to 2.70
meters clear distance from floor to ceiling.
Bookshop
Each customer in a bookshop requires privacy, direct access to the
books displayed, and sufficient light for comfortable vision while reading.
Book buying customers like to browse, and nothing is less attractive to them
than crowded circulation.
Planning Considerations:
1. Sales and Display Spaces
- The first requirement is a plan which by means of low book shelving
provides alcoves or selling recesses into which customers can be
drawn out of the main circulation.
- Assure fairly high intensities of lighting, not only on shelves and
displays, but everywhere to permit book reading without discomfort
at any place in the shop.
- Design store fixtures which sell books.
2. Design of Store Fixtures
- Bookshelves must be within the normal reaching height of a person.
180 to 200 cm. high is ideal.
- Aisle clearance should not be less than 90 cm. wide.
- Main circulation should not be greater than 2.00 meters.
3. Non-selling Areas
- In small, "one-man" shops, wrapping, cash register, and office space
may be combined and located near the entrance for easy
supervision. Location of all of these varies with each job.
4. Lighting and Air Conditioning
Super Market
Super market is a big scale emporium of merchandised which does not
requires shouting and advertisements in order to be noticed. Normally,
supermarket has an average area of about 2,000 to 3,000 square meters. Of
this area, 75%-80% is reserved for stores and the remaining 20%-25% was
allotted to services area such as storage, coolers, repacking area, grocery
storage and others.
Planning Considerations:
1. About 50% of the supermarket total equipment are fixtures investment
are refrigeration equipment intended for meat, dairy products, frozen
food, delicatessen and the storage coolers necessary for each
department.
2. The remaining 50% is for grocery. Half of which can be non-food items
such as: house ware, soft goods, glass ware, health and beauty aids.
3. Deliveries are made at the back. Preparation and storage are located
at the rear of the building, making the selling space more or less
square.
4. Column location should be kept out of the shopping aisles, providing
2.00 m. aisles between 1.20 m. wide shelving islands.
5. Refrigerated fixtures should be placed near their associated workroom
and storage cooler.
Location;
type of operation;
clientele;
frequency of deliveries of supplies;
Hotel
The basic theories in planning hotel, is for the planner to know exactly
how a hotel operates.
Back of the House
Though rarely seen by a guest, the back of the house is the most crucial part
of the plan. It must be laid out with two paramount objectives: control and
efficiency. Foodstuffs, housekeeping supplies, and a great many other items must be
received out of sight of the hotel guests.
Planning Considerations:
1. Laundry facilities
- A hotel laundry that does its own uniforms and flatwork (sheets,
pillowcases, linens, etc.) requires a good-sized space for washers,
dryers, drum ironers, and various pressing machines-each suitable
for its own type of flatwork, uniforms and guests' laundry, and
men's and women's wearing apparel. If the laundry is done by a
laundry service out of the hotel, then items like towels require a
comparatively small space for washing and drying, since only
washers and fluff dryers are necessary, together with an area for
folding and stacking the clean towels.
2. Housekeeping department
- The housekeeper's area is all the supplies that become a part of
housekeeping are kept. Aside from such obvious things as a stock of
linen, paper goods, soaps, etc., the housekeeper will carry in her
ware house storage area additional lamps (which are easily broken
by guests) and small items of furnishings which are easily removed
or destroyed.
3. Food and Beverage Service
- Freezer, refrigerator, and cold storage boxes require heavy
insulation. Slab linkages in these areas should be provided for.
- The bakery shop should be a separate entity, having its own
refrigerator boxes as well as all the pertinent equipment that a
baker will use in his art.
- The room-service area should be always close to tire cooking and
grade manger area. Much of the room service will consist of
breakfasts or sandwiches and salads. The room service area should,
of necessity, be as close to the service elevators as possible.
- Banquet area should have mobile cabinets that take trays. These
are electrified cabinets arranged to keep dishes either hot or cold.
Those banquet cabinets can be stocked before a banquet for certain
types of manes
4. Mechanical Spaces
- Provide various pieces of equipment for heating and cooling as well
as all the tanks and pumps to keep all the mechanical systems in
operation.
- There should be provision for an engineer's office, with a
mechanical repair shop close by.
- Number of other shops will be located in this area of the hotel.
These would include a carpentry shop, an upholstery shop, and
definitely an area for a locksmith.
The front of the house comprises every area that the guest will see;
lobbies, dining spaces, rest rooms, passenger elevators, corridors, hotel
rooms, etc. These spaces must be handled and planned with one thought in
mind: the convenience and continued approbation of the guests.
Planning Considerations:
1. Cashier
- The average hotel usually has the cashier's counter located
adjacent to the registration desk. There is no hard and fast rule
concerning this close interrelationship. The larger hotels may place
cashiers in the so-called "front desk" area but somewhat remote
from the actual registration desk.
2. Administrative Area
- The administration of a hotel operation depends entirely upon its
size. A small hotel will most likely have an office for a manager, who
may have his secretary working in the same room with him. A
larger, medium-sized hotel will have a manager and an assistant
manager and, as a rule, there will be e reception office where one or
two typist receptionists will be acting as a buffer between the public
and the manager. As a hotel project grows larger, the administrative
area grows more complex.
3. Lobbies
- The size of the lobby is largely determined by the number of guest
rooms as well as by the type of hotel. It goes without saying that
the larger the hotel, the larger the lobby. The lobby will also have to
be larger in a resort or convention hotel.
4. Elevators
- Except for one- and two-story motels, every hotel and motel will use
elevators. Elevators should be located so that they are immediately
visible, either from the entrance of the hotel or from the check-in or
registration area.
- It is advisable to place them centrally so that the distance walked
by a guest in any direction is reduced to a minimum.
- Guest elevator should not be used for service, and service elevator
should be separate and apart from guest elevator.
5. Guest-Floor Corridors
- No guest-room doors should be placed opposite the elevators.
- There should be a good-sized ash receiver for cigarettes, cigars, and
other trash nuisances that the guest may want to get rid of before
getting into the elevator.