Learning Objectives

 Define and classify the lodging/foodservice establishments based on the general attributes in
accordance to local laws applicable to the hospitality industry;
 Describe the design criteria for lodging/ foodservice facilities

DESCRIPTION OF LODGING ESTABLISHMENTS ACCORDING TO R.A. 7160

 Hotel- a building or edifice which is used for the regular acceptation, accommodation or lodging of
travellers and tourists and the provision of services incidental thereto for a fee.
 Resort- any place with pleasant environment and atmosphere conducive to comfort, healthful
relaxation and rest, offering food, sleeping accommodation and recreational facilities to the public
for a fee.
 Tourist Inn- a lodging establishment catering to transients, which does not meet the maximum
requirements of an economy hotel.
 Apartel- any edifice containing several independent and furnished or semi-furnished apartments,
regularly leased to tourists and travellers for dwelling on a more or less long term basis, and
offering basic services to its tenants, similar to hotels.
 Pension House- a private or family operated tourist boarding house, tourist guest house or tourist
lodging house employing non-professional domestic helpers, regularly catering to tourists and
travellers; containing independent lettable rooms that provide common facilities such as toilets,
bathrooms, living and dining rooms and where a combination of board and lodging may be
provided.
 Motorist Hotel (Motel)- any structure with several separate units, primarily located along highway,
with individual or common parking space at which motorists may obtain lodging and in some
instances, meals.
 Boutique Hotel- a fashionably small lodging facility, which provides individual style likened to a
gallery promoting its uniqueness. It has a distinctive interior design and contemporary work of art,
and may be privately owned or be part of a chain group.
Criteria in classifying a Lodging Establishment
1. Price- it includes the amount paid for a night’s stay, as well as the related goods and services
acquired by the guest.
 2. Location- it is a significant factor or indicator of what the establishment offers. The locale in which it
is situated also affects the market to which the establishment caters.
3. Room Configuration- it dictates the services offered, the usage, and the kind of accommodation
offered. The kind of room a person wants and can afford varies greatly, hence different types of
establishments must be built to cater to these needs.
4. Purpose Served- some establishments specialize and cater only to specific needs and intentions.
Ex. Conference centers, entertainment and recreation centers, and those affiliated with health care
Lodging Classification
DESCRIPTION OF FOODSERVICE OPERATIONS (Pursuant to P.D. 259)
Generally, a restaurant is defined as a place to where people pay to eat meals. However, pursuant
P.D. 259, “restaurant shall be held to mean any establishment offering to the public regular and special
meals or menu, cooked food, and short orders. Such public eating places may also serve coffee,
beverages, and drinks.”
For purpose of registration and licensing, restaurants are classified into the following categories
based on a point system devised by the Department of Tourism:
Class A : De Luxe
Class B : First Class
Class C : Tourist Class
Class D : Economy Tourist Class

Class A restaurants shall have the totality of points ranging from 476 to 550; while Class D shall
have a totality of points ranging from 200-325 points.

Characteristics and Classification of Foodservice Operations

A. COMMERCIAL FOODSERVICE- a foodservice operations that compete in a free market and are
open to all customers.

1. Stand-alone Restaurants- restaurants which literally “stand alone” meaning apart from other
hospitality establishments. It is the largest, most common, and best known category.
a. Quickservice- are also known as fast food restaurants. Timing of the service defines
this category.
 Traditional- quick service and high traffic locations characterize traditional fast food
outlets. This segment offer a standard menu with limited and inexpensive choices
that attempt to satisfy a broad audience. Most outlets are chain-operated or
franchised and offering drive-through services as well.
Ex. Burger King, McDonald’s, Wendy’s, Jollibee
 Quick comfort- inexpensive, nutritious, “home-cooked” family meals in a fast
service fashion.
Ex. Kenny Roger’s Roasters, Cindy’s
 Double-drive through- based on a limited menu or service, reduced development
and operational costs, and cheaper products. This segment has no indoor seating.
Ex. Andok’s, Baliwag, Pizza Hut Express, Jollibee Express

b. Cafeteria- characterized by customer self-service. Patrons move along a line where a

server plates a wide variety of hot and cold food which are already pre-packaged, and
drinks are self-service.
 Ex. Triple V Express, Mang Siding and Aling Nene, Goldilocks

c. Buffet and Smorgasbord- characterized by “all-you-can-eat” for a fixed price. A wide

variety of food is displayed and the customer can select items individually.

d. Theme- characterized by a special theme that incorporates the design, menu and
service of the restaurant.
Ex. Hard Rock Café, Endangered Species, The Aviary, Hello Kitty Café

e. Ethnic- reflect a specific international cuisine. Amny are owned by families of a specific
cultural heritage, while some are chain-operated or franchised. Prices range from
expensive to inexpensive.
Ex. Cabalen (Filipino/Kapampangan), Arirang (Korean), Luk Yuen (Chinese), Kashmir
House (Pakistani), benihana (Japanese)

f. Bars and Taverns- bars offer light food menu and extensive alcoholic and non-
alcoholic bar list and are open from mid-afternoon to after midnight. A recent trend for
this segment is the microbrewery wherein beer production is in full view of the
customer. Taverns tend to offer a more extensive food menu along with traditional
drinks and family dishes.
Ex. Pier One (bar), Freedom bar, Friends (bar), Bennigans (tavern), San Mig (tavern)

g. Luxury or Upscale- mostly independent establishments serving expensive to very

expensive gourmet food and wines, with impeccable service.
Ex. Carpaccio, Mario’s, Gino’s Fine Dining, Le Souffle

h. Family- prevailing customer are families

Ex. Max’s Fried Chicken, Don Hennrico’s, Barrio Fiesta, Aristocrat

i. Diner- a traditionally American restaurant reflective of the 1950s in terms of décor and
menu.
Ex. 50s Diner, DC Diner, Rosie’s Diner

j. Specialty- menu revolves around a particular category of menu items or specialty.

Ex. Auntie Annie’s (soft pretzels), Alfredo’s Steak House, Kentucky Fried Chicken, red
Ribbon

k. Delicatessen- establishments serving over the counter, made to order sandwiches,

and a wide selection of meats and cheeses.
Ex. Santi’s, Europa Butcher and Delicatessen, La Strada, La Tienda, Blue Bacon,
Green Eggs
 l. Ice Cream Parlor- specialty outlets offering multiple varieties of ice creams, frozen
yogurt, specialty cakes, shakeks, etc.
Ex. Baskin Robbins, Dairy Queen

m. Chain- operations range from fast food and family style dining to coffee bars and pizza
places, and thus can be found in all of the categories above.
Ex. Pizza Hut, McDonals’s, TGI Friday’s, Starbucks, Burger King

B. FOODSERVICE WITHIN A LODGING PROPERTY

1. Dining Rooms- can range from upscale to family dining room, and tend to be correlated to
the size and level of service that the lodging property provides.
Ex. Champagne Room (Manila Hotel), Prince Albert Rotisserie (Hotel Intercontinental),
Island Café (Makati Shangri-La)
2. Room Service- breakfast, lunch, dinner, and snack menus that provided in guestrooms,
offered by many luxury and full-service hotels.
Ex. New World Renaissance Hotel, Dusit Thani Hotel, Century Park Hotel

3. Lounge/Bar-where guest can enjoy light food, coffee, tea, an extensive, beverage lits, and
sometimes live entertainment.
Ex. The Conservatory (Manila Peninsula), Sky Lounge (Manila Diamond), Calesa Bar
(Hyatt Regency)

4. Banquet and Catering- responsible for providing food and other amenities for functions
held within or outside the hotel.
Ex. Manila Peninsula, Westin Philippine Plaza, Mandarin Oriental

5. Minibar- a variety of beverages and snacks placed inside the guestroom.

Ex. Pearl Farm Beach Resort, Cebu Marriott, Heritage Hotel

6. Carts and Convenience Store- quickservice food stations located in a lodging facility
offering breakfast and lunch items, pre-packaged foods. Some provide dining counters.
Ex. The Peninsula Deli, Chez Miwa (Manila Diamond)

7. Vending Machines- provide convenient pre-packaged food and drink items. Money is
placed directly into the machine that dispenses the item.
Ex. Those is movie houses, shopping malls, school campuses, offices

C. CATERING- involves preparing food for a special event. Different catering segments are defined
by their service delivery system.

1. Special Occasion- catering for events such as these require strategic planning,
comprehensive delivery system, trained and professional staff of food managers and
 dietary experts, international operational ability, and ability to provide a wide range of food
types and menus.
Ex. Via Mare Catering (PICC banquets)
a. On-premise- on premise caterers won and manage their own facilities. The
customer rents or leases the caterer’s facilities and services.
b. Off-premise- off premise caterers own and manage kitchen facilities, but do not
serve food on their premises. The food is served at the location chosen by the
customer.
c. Airline- provides different set meals (economy, business, and first class) to airline
passengers.
d. Mobile- catering for constructions, movie productions, and other outdoor events.
The mobile caterer delivers the semi-prepared food to the site and finish
preparation on site.
Ex. Street food vendors, carinderia
e. Wholesale- a food preparation company that provides cooked and prepared food
for catering companies and other organizations. It sells large quantities of
prepared food without having the responsibility of serving the food. It does not sell
food directly to consumers.
f. Concession- contract food companies servicing stadiums, arenas, airports, and
the like.

D. CLUBS- offer food to the members of the organization and their guests.
1. Country Clubs- upscale dining options for members and their family and guests. The
member pays a yearly fee to join the club, as well as for the meals they eat there. Country
clubs are also rented for banquets.

a. City Clubs- revolve around a particular membership such as business or college

association.
b. Ex. Club Filipino, UP Bahay ng Alumni
c. Fraternal Club- male membership clubs having their own building, which offer on-
premise dining for their members.
Ex. YMCA (Manila)

E. WITHIN OTHER ESTABLISHMENTS- foodservice associated with other establishments are

offered as amenity. The primary purpose of the customer’s trip is for the establishment itself and
not the foodservice.

1. Food Courts in Malls- has a main seating area surrounded by many fast food and
sandwich outlets. It is usually separated from the stores in the mall.
2. Dept. and Retail Stores- during options within the department or retail store itself.
3. Travel Plazas and Truck Stops- a place where drivers can refuel their vehicles, eat,
rest.
 4. Convenience Stores- pre-packaged snacks, cold and hot drinks, served inside the
mini-mart

F. SPECIAL “ENTERTAINMENT” CONCEPT- entertainment concepts associated with restaurants.

1. Dinner Theater- combines the enjoyment of a restaurant with a play or musical.
2. Visible Kitchen- open kitchens wherein the customer can see how the food is being
prepared and where they can even talk to the chef.

THE PROSPECTUS (OPERATIONAL MODEL OF THE FACILITY)

A prospectus or the “operational model” is usually prepared to outline and define all the
requirements of the establishment. The following is a suggested outline representing the minimum of
requirements:
 the kind of organization
 the kind and type of operation


 location and market
 service and merchandising program
 public and service areas with facilities
 production areas and facilities
 housekeeping and maintenance
 personnel relations and supervision
 management

Some Factors to Consider in the Development of the Design Concept

Lodging Foodservice
 room analysis and occupancy forecast  a menu analysis and production forecast
 furnishings and equipment  equipment needs
 required work flow  required work flow
 space requirements  space requirements
 housekeeping and sanitation  number and skill of personnel
 numbers and skill of personnel  future needs
 future needs

SUMMARY

Information regarding the definition and classifications of lodging and foodservice establishments
will be important for the LFC because it will provide solid background in developing the design concept.
 1. Visit a restaurant/hotel in your area and list down unique designs in terms of:
o its functional anatomy,
o ambiance and
o amenities
2. Describe each design and state the reason what makes it unique from other establishments.
3. Take photos of each design and paste it here.

Choose (3) major considerations from each facility (lodging and foodservice) that are needed in
developing the design concept. Elaborate why these factors are important in developing design concept.