SS. - Test z rare, = peSssepete eset Sagres piece hate i c 2 teaeaedl eparseses ms piereteseces risa se set sresieraress ergstesasestee a o ite pitt ti eyeihi! yy Beer iia feat abn to * om Tere Lad 1 areaeees sstass 25 — Sets. a (2 ~: _ ce rs pone eens fekre Pyare et tere an Reras congas a Steretts: rst at eer ee etree seas ee ee Coa tiete gr wetets ros Sear ere Tree et en —~ ros eesti tssetee r>s o peters rece ee eeakan ert =e. exh terete cores yee ee a3 Ene te Pe erate ot ate en em ne sates * + = Sars. ro ae * fit it} ‘3 + + ; i ~ oes hi it +2, bet i beets Tei gie He = cone cee a : = tere: a + 33 = ride 4 ooo BS plete; eres teteys airets . 33 a ae ; *) : . + i fe ue shee a 2S Comet piss $3 cecrce paee ses rp :- oe yet ~~ figh tr on sity csiee 237% ee ‘st © Breese ata. corre Sie > Sand rete H + Fopeapeeneet a: bt 2 peear? Pa t arptey see 0 aia fetis 7 vet pest cs ad ~ 4 ett asks = o $ st NePOte at napsit i : i Se + ha i iN say) bite bie aN it een npn reigids rh aie tt cis} sitet ate ; “ i sirictitet i Fl it | 3] tre big, ote! Mei res to Got bees #4 qn te Aahese s 45 jaieyay kh ete : poh ae g- bep el pee . Pee Sees 2 33 basen’ £5 3¢ t eindats re s} if ene ate fish re7 a iow be yoqces we = 3434 624 sttirstetstete pare be teary rererins othe Ses reapers ~ peter WB bong mip om ere se yee te 3 * ee ee rest t > toot rae tges ee a rs ig stray * peop a rere tet): tf ok pe tober weet a * hes ” yered ¥: % Fi pisial ae i 3 sree iF or ete) Pk Te det Celera bee ; i + tsttes : wsitis sreestts tit te ct siibees Ht eeh ta jee eerey iefeystt : tf hetals nseatst + + pure le habe acs tates ; 7 i Parsee y sti + Ties hitgs h bttesen coer vist: iy eerrae oe) ti efraner et gah ip be 9 vbertthe ache Tei the tee James M. Goode Washington, D.C. 4 ‘of Pree Co ; i ae ae Be) f 7k Copyright, 1928, by ALBERT PICK & COMPANY Chicago, Illinois ‘ W. F. HALL PRINTING COMPANY, CHICAGO. MOTEL PLANNING and OUTFITTING Oo MEE R.C IA L Reo Dab oN. fl AL. RoE-G, Rei Aste lO NA EL << —_ acta? -i=t= Wade Park Manor, Cleveland, Ohio Geo. B. Post & Sons, Architects A Compilation of Authoritative Information on Problems of Hotel Economics, Architecture, Planning, Food Service Engineering, Furnishing and General Outfitting, Including Numerous biustrations.: ) bansiaud >) aules at Data ‘THE ALBERT PICK-BARTH COMPANIES CHICAGO NEW YORK EDITORIAL STAFF The compilation of this book represents over two years of careful research and analysis by officials of the Albert Pick-Barth Companies together with several consulting specialists who were retained for the purpose. The material was drawn from the large group of hotels whose outfitting was executed wholly or in part by the Pick-Barth organization and which represent a dependable cross section of the industry. Ms ED Lees Co S FANLE Yee eae Member of the firm of Lyon & Taylor, Architects, New York. Con- sulting editor, The Architectural Forum and Hotel Management. General consultant on the design and economics of hotel projects. VINCENT R. BLISS of The ALBERT PICK-BARTH COMPANIES * CONTRIBUTORS AND CONSULTANTS: The Executives and the Planning, Engineering © . Technical and Merchandising Staff of a The Albert Pick-Barth Companies and a Alexander B. Trowbridge, Consulting Architect _ Consultant on a number of large institutional projects Consulting architect for the Federal Reserve Board. Harry Prince, Consulting Architect Associated at various times with such hotel architects as Janssen & Abbott, Warren 3 Wetmore, W. L. Stoddart and Fohn B. Peterkin Horwath & Horwath Hotel Accountants whose extensive experience has involved the analysis not only of hundreds of existing hotels, but prelimi-— nary and analytical work for many projects of this nature. ACKNOWLEDGMENT It is a pleasure to acknowledge our indebtedness to over one hunk Architects and Hotel Men whose liberal cooperation has been given us in the preparation of this book. Their assistance has enabled us present a wealth of material of a character which has never here been published and which we feel is certain to prove a valuable tribution to the industry. We heartily appreciate their cooper: and extend to them our sincere thanks. Tur AvcBert Pick-BartH CoMPAN CHICAGO NEW YORK ae THE GETTY CENTER Modern Hotel Types and Problems HE hotel business today forms a vast industry which for its materials, equipment, supplies and service reaches out into every channel of manufac- turing, commercial and professional activity. It is called upon to provide adequate shelter, food, and a thousand forms of service for a countless travel- ing public: In addition to its transient phase the hotel industry must also pro- vide permanent housing and minister. to the material wants of thousands of fami- lies which have given up the struggle against the servant problem to seek immunity in the shelter of apartment hotels where service is per- force of a co- operative na- ture and the problems of domestic management are centralized. No form of shelter, in fact no single type of busi- ness activity, represents so complicated a series of prob- lems as does the modern hotel industry. It is func- tioning actively in every town and city, in the suburbs and the rural areas, along every highway, at every resort. Wherever people are, there are hotels. Whatever their material wants, hotels supply them. This is indeed the most intimate of all industries, closest to the daily life of the country. Where but a few years ago hotels could be numbered in the hundreds, there are now thousands of such institu- tions. Where there were but two general types there are now at least five. For the purpose of discussion in this book, hotels have been divided into three general types wherein the problems of design and service vary to a marked degree. These are commercial, residential and recreational, each serving a radically different pur- pose but all operating along the same economically fundamental lines. C ommercial hotels must be con- sidered under two divisions—first, the great urban hotels of which there are relatively but a few and, second, the average one hundred to three hundred room commercial hotel located in smaller cities and towns. It may be noted here that the contents of this book give primary consideration to hotels of average size rather than the complicated individual problems of the great hotels found in our larger cities. The reason is obvious. Information based on average experience is of great value to those conducting or about to engage in the operation of hotels of average size. The owners of very large projects can well afford to retain the consulting service of a powerful group of consulting experts. The problem of the large hotel is highly indiv idual se H ok - ¥ > & a * Stair Detail—Park Lane Villa, Cleveland, O. Reynold H. Hinsdale, Architect or in character and here average experience is diffi- cult to determine and uncertain of application. For the hotel of average size however data based on contemporary experience is invaluable. Residential, or as they are often termed, apart- ment hotels, represent four basic types of service, differing in form but similar in general purpose. These include (1) apart- ments of one or more rooms with central restaurant serv- ice exclusively (2) apart- ments with service pantries provide for food service from a central kitchen (3) apartments equipped with kitchens or kitchenettes for full housekeeping sometimes also having central facilities for the provision of cooked (and sometimes raw) foods (4) apartments and_ food service for bachelors only (male or female). The apartment hotel dif- fers from the apartment house primarily in the fact that food service is coupled with the provision of living quarters. It differs from the commercial hotel in that it offers permanent and more comprehensive facili- ties for family life and does not as a rule maintain full day and night hotel service. Recreational hotels are primarily resort hotels which must differ in many ways from all other types because they serve a consider- ably different purpose. Here must be relaxation, ease, comfort and recreation. Concentration must be avoided, even in plan. The average guest period is longer and so is the average pocketbook but the business is seasonal while maintenance and depre- ciation costs go on throughout the year. Recognizing the tremendous complication of prob- lems represented by any hotel project, with a great variation according to the type of service, there are nevertheless certain basic problems common to all. Primarily hotel projects are of an investment character, built and operated to make profits for those who risk their money and time. Unfortunate- ly a vast number of such projects have not been suc- cessful in achieving this purpose and when we seek the fundamental reasons for this condition, based always on average experience, it becomes obvious that losses and failures in the hotel industry may be charged primarily to a lack of economic appre- ciation—failure to analyze the project in a proper businesslike manner before making the investment. Wrong location, wrong plan and false economy— this is the trinity of destruction which has taken countless toll and written countless red figures into the books of. the hotel industry. Always there is 6 HOTEL PLANNING a reason for failure and as a rule the fault lies not with the daily management and conduct of the business but goes back to fundamental errors in the original investment. Perhaps the community would not justify a new hotel; a fact which could have been predetermined by correct analysis: perhaps the plan was wrong, suffering from lack of careful study and the application of experienced criticism ; perhaps the financing plan was thin and top-heavy, imposing an impossible amortization schedule; per- haps the use of cheap materials and equipment set up an impossible maintenance and depreciation charge ! For over fifty years Albert Pick & Company, L. Barth & Company, Inc., and the John Van Range Company, affiliated companies, have been providing equipment and supplies for hotels. Beginning in a small way this business has grown to vast propor- tions covering almost every phase of service and equipment required within the bare walls of a hotel building. During this period thousands of hotels of every size and type have been studied. It may be said that there is almost no hotel in the country AND OUTFITTING where products or service of these companies have not been included in one manner or another. It seems logical therefore that this tremendous range of experience covering every known problem of the industry should be capitalized and co-ordi- nated in this book for the benefit of those who may face such problems. To augment the experience of these companies leading authorities have been retained on the editorial staff to round out the dis- cussions of economic and architectural phases and to present a composite viewpoint which should prove of great value to those who have or may be con- templating investments in the hotel field. This, then, is the background of the comprehen- sive volume now in your hands. While frankly seeking to cultivate the good will of the hotel frater- nity and its constituents everywhere the PICK- BARTH organization sincerely expresses its hope and anticipation that the information set forth in this book will prove of real economic value to the entire hotel industry. To look before leaping, to plan scientifically, to build well, to finance wisely —these are the fundamentals of success. To their encouragement this book is dedicated! i Entrance Detail, Hotel Warwick, Philadelphia, Pa. Frank E. Hahn and S. Brian Baylinson, Architects CHAPTER CHAPTER CHAPTER CHAPTER CHAPTER CHAPTER CHAPTER CHAPTER CHAPTER CHAPTER CHAPTER CHAPTER CHAPTER CHAPTER CHAPTER CHAPTER CHAPTER CHAPTER CHAPTER CHAPTER CHAPTER CHAPTER CHAPTER XII XIII XIV XV XVI XVII XVIII XIX XX XXI XXII XXIII TABLE OF CONTENTS PAGE Modern milotels DypesmanGarteO lene a . aotiey = tote Maite tee ti wheal. «a babes eels Saale a 5 Frontisprece— 1 hée=otel Kine, Cotton, Greensboro, NC. i eo. aves Ox daa sem vas 10 ihe Modern: Commercial iietel—Introductrom a2 ag eas cre en cde ve ees ces II PARA Vz emtome orminerciale tLotel Project ae. ai: ne cu cr ce ees oh cere abe eaceu 13 Pinned ebuldine the Commercial Hotel... sn. 40ses stu. ee Res bok ee 25 xterra rciuitectiire. of the Commercial Hotel? i ey sacle snes wae ca soo 43 Diavone. ioies-— Lypical Commercial, tHotel*Plans 9 2m5 4 dca a sas Se sGye~s 51 PiaderieApartmenteliotels-] ntroduction —....--. ain. s. cis. Pe sche ook eee oe Be 75 Perriyzine them pattaientets Otel bs ject. 2 ko... sad nae batters eae ye aa ag TF whe Vingums and Coustruction of Aparimert Hotelsy sian. as cee ee 89 Eee Are techie Ol cPArtimemt FLOLECIS: cca. wage eect ciate sin

guns aes oe A415 some Things: a: Hotel Man Should-Know About Glas’waré, «01... 5. -.- css 421 DALee Wardinge VuUgee ita DITiVesinent yao ien we Oe oie < eben Ns wre e ee ee ae 427 Thess bert: iels-artlia Gra amen ai ne easier cela vn eae ae oo etna a ant 433 INDEX TO REFERENCE DATA COMMERCIAL HOTEL DATA PAGE Preliminary Analysis of the Commercial: Hotel Project) Typical. 200 Room: otelysas2seseue ee 22 Functional Plan Analysis for, a Commercial Hotel «0.0.2.0 '21/. -.:). cova onset <9 ae i a 26 Apportioning of Public-Room- Space in Hotels of Various Sizes .. 2... 002). ple e sae eee «> se 30 Productive and Non-Productives Space in’ Ten Commercial Hotels’... 722) ese ee ee 34 Analysis of Actnal Room®Sizes <2. cas su pie co > vik pens oh ee oo so 9 bls 26 Ce ee 35 Proportioning of Bath-and’ Lavatory Factltties:i. cj. oi Ys ccs yun nie oi ov. cota niw 4s 35 Apportioning Guest Rooms by Types and Sizes’in Various Hotels .... 08... .. eee 36 Typical Guest Room Unit Plans oc. siinis Jssiucde oh py vnvicst Shenanali chun cx Ss os ok ee 38 Space-Saving Sample Room. Plans: (0. 0285.5 4.0c¢ 00 vac 60 ans wv Cane atiie Feduees'a os ven ee 39 Ten Examples of Commercial Hotel. Building Costs.¢. 2.6.0.0 ld. c es ca ee ens cane 40 Twenty Examples of Furnishing and Outhttine Costs. 3.)...5 ). 62. gee ce oan pewen ee oc ce 40 Analysis of a Typical Hotel’s Constrisetion, Cost... 0. [00 c chasse eo ne cw tee ewes ps © non ie er 41 APARTMENT HOTEL DATA Examples of Investments in Various Hotels...)..u .-%jca eeu lu oy salves ek. by Wi. See 77 Factors Influencing the Selection of a Site... 0.3.00 sas Cnn ope oa gu oe sley sa 03 a oa one ele 78 Factors Which Affect Floor Plans. 262) éo. 22s < cevu um aie ola esd ewes el wee se 78 Business Elements Affecting Plans and Specifications... ... 4.2.24. 21+ oss Ha ee iene 79 Special Features Which Help Increase "Rentals... 2.20. ccna e eves ss 4 4 ne 6 oe ce 70 Typical Investment, Income and Operating Figures (Apartment Hotel with Sub-Rental Space)......... 80 Typical Investment, Income and Operating Figures (Apartment Hotel without Sub-Rental Space)...... 83 Functional Plan Analysis of a Typical Apartment Hotel 9.22.2. 2.2 ee 90 Comparative Analysis of Efficiency and Non-Efficiency Plans .............c0.e.0.s 904s iene nee 94-95 Apportioning Apartments by Types and Sizes.m Various: Hotels .......:.....2.5 55 06 Typical Guest. Room. Unit Plans: .. 2... oy ook scons pul tov wie stew a alte scclabaue © Ely op ohh su eles ae ann 100-IOI Examples of Apartment Hotel: Construction. Costs. ©... 55..%.5 0c a.ccns «case ons a selene 0 eee 102 Examples of Apartment Hotel Furnishing7and Outfitting Costs. ....,.ss,..2.+.. sess ae ee 104 Plan Analysis of a Typical Bachelor Hotel. ..5...02.c..00 peas is. x bite euin ace « sues eatin wl cle ole meee aetna 134 Typical Bachelor Hotel Guest Room Unit Plats... 005i 3 oe css scien vl s «sod 2p sw oo 0 oe ego nnn 137 RESORT HOTEL DATA Check Listrof Factors’of Analysis. «22.0225 fn oh vac acids dbipnds abt ee elelny Sonate eee 14] Examples of Resort Hotel Furnishing. aid Outhtting -Gosts *. 2... <1). 6 sa. seo 147 Check List for. the Furictional~ Plan. 2...) vscuc na bwewnee she ob cals ae ge © oieMleeia teenie 149 Examples of Resort Hotel Construction Costs. ......0.. as «4 cin eueac fa.) 0/0 Sonne eee 154 Analysis. of a Typical Resort: Hotel's Construction Cost)... 0. .aacs sn +400) aan enn 154 Examples of Resort Hotel. Construction. Costs. jn: 2.280 ceeds « ua we ae as «cio co asc 156 Check List for Hotel Remodeling Projects... . 60). ick su. stewed asc owe ou 6 welds wate eons od oe de 175 Comparative Diagrams Showing Furniture Construction (Gase Goods) .............-.<.c. ee. ete 280-281 Comparative Diagrams Showing Upholstered Furmiture Construction ~........3-......-.++ sss cue eee 282-283 Model Apartment Plans Showing Application of Space-Saving Conveniences ..........2.-ecececevcecesceceecsss 304 Standard Types of ‘Disappearing Bed Installations. 20... .00:ce00 00 000s a anccu cece sis alee Be Lee een 306 Typical Examples of Kitchenette Planning. boi. 6 ccc Fw nse win de ole bas « chee «oly sewie 4 0 0 ee gin ene 308 FOOD SERVICE PLANNING DATA Apportionment of Restaurant Capacity in’Various’ Hotels .....4)..2 7/05... 0, oo es os 314 Space Requirements of Waiter Service Dining Rooms and Their Kitchens.............cececeeeceececeres 316 Space Requirements of Lunch Rooms and Their Kitchens. .....): co. 00<..usuu oss 5 Done 318 space Requirements of Cafeterias and Their Kitchens | 0s..c..4......00..00 <> 0s sane 320 Table Showing Area Per Seat in Various Restaurants ......:..2.2.5.+s+s05 o> +) cee ee 325 Check List of Architectural and Engineering Problems Involved in Food Service Planning.............. 326 Comparative Analysis of Waiter Service Restaurants, Lunch Rooms and Cafeterias...........+..+.e00e 327 Model Plan of a Small Hotel Kitchen, «i. ....0. 20.2 4c eucu coe cs bec ye as oetey cae cnt ete 338 Model Plan of a Medium Sized Hotel Kitchen... 30.5.5 005 50s o ce bavshs sues eislete Eaten en 340 Model Plan of a Large Hotel -Kitchesin 5.22... Gee bye sqem ave ais fcueiceep ey noses aye cee e lesan 343 Typical Plans of Range and Vegetable Cooking Sections ~............ «+. 4. +s5 suse ene eee 348 Typical Plans of Vegetable Preparation Divisions... ........«+s+slvs--% 0s wee cneunere eet 349 Typical Plans of Cold Service Divisions. . 0.060. .v «+ Wen sje bes «e410 See 0 gen ee 350 Typical Plans of Hotel Bake Shops... 5. sys cu so ccs veceece eos see cre gene anne 366 Typical Plans of Dishwashing Sections.) $5. .\.5 oiccs wa wise sco ba oon» se ne need 368 Typical Banquet Service Kitchen Plans... ..:.<. 0.4 occ was meow an «6 | in ce 372 Typical Plans of Room Service Pantries. ..0)....0. seen eww «ass dls « cops aceg ene nen are Typical Lunch Room. Plans oc. casei pecs eu se upars e viv ces n ape pins ods} s 0e OR enUnI Ie eterna 386 Model Cafeteria. Plan i... 0. ii04 icc awoke Da caeln scl eawbbiy we soci epi aenesal Juana 303 Typical Soda Parlor Plans. £5 .0.056 cc. <0 0 ce pcg w one oe a amlv eve ete ysisroin oan anna 307 Comparative Diagrams Showing Steam-Table Construction ...............scuse sess eee eee 400 Five Standard Types. of Kitchen Equipment Construction” ..........-.. os ++ esac eae 402 Comparative Diagrams Showing Coffee Urn Construction ........:...c++-csesemeuu ee sae anne 406 Features of Refrigerator Construction |... cesses «sess Gots vse hoes ot eee ne 409 Comparative Diagram Showing Silverware Construction..¢.....\-s0s))) «is ons ss eee en eres 417 LNIDE Ne OFRPEA LESSOR HOTEE PEANS New os Elotelmlacksonye entender A. Heavner, Architect Hotel Daniel AshleymmVialdostayen Gal nincsates sin « Dougherty & Gardner, Architects hes bark Central, New york City:.5.°0...2-... Gronenberg & Leuchtag, Architects Hotel King Cotton, Greensboro, N. C John B. Peterkin, Architect inemicoperteise leewmiearedo, Tex.....0..20006 John M. Marriott, Architect Hotel Randolph, Milwaukee, Wis.............. Martin Tullgren & Sons, Architects fatelperwicwmbenwick, Pa. .c.e-..-o-.008 +o: Dreher & Churchman, Architects Hotel Retlaw,.Fond du Lac, Wis..........:...- Martin Tullgren & Sons, Architects Hotel bintiandimyirownsville, Tex....0002..0-.. The Kelwood Company, Inc., Architects dittes Warwick New York City.......00.0.0.68- Geo. B. Post & Sons, Architects Emery Roth, Associate Potelekitz-Gcariton, Boston, Mass...........-<» Strickland, Blodget & Law, Architects Hotel Washington, Shreveport, La............. Mann & Stern, Architects EotelGreystone, Bedford, Ind.............-.: Nicol, Scholer & Hoffman, Architects toteleNorrolk, Norfolk, Neb... ........-.2..0. H. L. Stevens & Co., Architects Hotemyicomico, salisbury, Md............... B, kK. Gibson, Architect Hotel Fi. Armstrong, Rock Island, Ill......... Chas. Wheeler Nicol, Architect Hotel Manitowoc, Manitowoc, Wis............ Martin Tullgren & Sons, Architects Hotel eBothwell, ‘Sedalia; Mo... ..0........%00- H. L. Stevens & Co., Architects Hotel Morgan, Morgantown, W. Va........... Holmboe & Pogue, Architects HiGgiwemeiiamoniHazieton, Pa... os... 6s sas bere Thomas, Martin & Kirkpatrick, Architects Hotel Blue Bonnet, Kerrville, Tex............ Paul G. Silber & Co., Architects Horele Woe -byrd, Richmond, Va.............- Marcellus E. Wright, Architect Efotel Wausau, Wausau, Wis...............05- Holabird & Roche, Architects itevericn svowers, Brooklyn, N: Y.........:.+:- Starrett & Van Vleck, Architects The Belcrest Apartment Hotel, Detroit, Mich.... Chas. N. Agree, Architect Wade Park Manor, Cleveland, Ohio........... Geo. B. Post & Sons, Architects Arcady Apartments, Los. Angeles, Cal......... Walker & Eisen, Architects South Shore Club Apartments, Chicago......... McNally & Quinn, Architects The Graemere, Chicago, II] Walter W. Ahlschlager, Architect Necnonm Manor Cincinnati, Obio....2.......2..- Samuel Hannaford & Sons, Architects Garber & Woodward, Associates Lincoln Park Manor, Olsen & Urbain, Architects Pontenanrain Apts., New Orleans, La......... Weiss & Dreyfous, Architects AimacimicmAne New OYOrk, IN: Yo..a.. sess 002s Geo. Keister, Architect (Gan itanmintazde Detroit. Mich: . 2... 2... kee eee Louis Kamper. Architect itoteleMearsanGd= Chicago, Illi... . 0.05.22 cs se William Bernhard, Architect Henvwavetlatscreveland, Ohio..:...5..6 525.8 Geo. B. Post & Sons, Architects hucwNyanwick, \ehiladelphia, Pa... 2.0.00. «> Hahn & Baylinson, Architects Sanger Apartments, Dallas, Téx..............- Lang & Witchell, Architects LLopeenre@ormick, Chicago, Ill...........0.0-- Edmund J. Meles, Architect Granada Apartment Hotel, Brooklyn, N. Y...... Wm. I. Hohauser, Inc.. Architects The Georgian Apartment Hotel, Evanston, Ill... Albert Hecht, Architect ibhe Gaylord, Los: Angeles, Cal..............- Walker & Eisen, Architects The Seville Apartment Hotel, Detroit, Mich.... Chas. N. Agree, Architect ihpemitotcl. Pearson, Chicago, Ill... .....0.5 0.5 Robert S. DeGolyer, Architect Pizieelotel EloOUston, Lex. .c.00..sceencen ees Joseph Finger, Architect Paroniane Villa, Cleveland, Ohio. ...3..0<%8.. Reynold H. Hinsdale, Architect Mar Main Arms Apt. Hotel, South Bend, Ind.... Nicol, Scholer & Hoffman, Architects Hotel Savarine, Detroit, Louis J. Chesnow, Architect GI CAP Oneness, LS 117 iE ife) PAGE Wwielbsteriett ss emebatis trol aa enna eee yn en ne 134, 185 Henry Hornbostel, Architect Eric F. Wood & Co., Associates ire wA lertonamc mM CagO; ail lame nce oerusem eet eae 135 Murgatroyd & Ogden, Architects The Chatelaine Women’s Apartments, Chicago, Ill. 136 Roy France, Architect ines vwunitehallswebalmieBbeach > iat ie cieuce ee 140 Martin L. Hampton, Architect E. A. Ehman, Associate Eotel Done Ge- are bass-aA-Giillew laa reese 142 Henry H. Dupont, Architect Julia Tuttle Apartments, Miami, Fla..... ....... 145 Gordon Mayer, Architect Minoy bark totely ot. betersbure, Hlasee seers: 146 Henry L. Taylor, Architect Half Moon Hotel, Coney Island, N. Y........... 148 Geo. B. Post & Sons, Architects ihemhoneyenlazageyliam ies Gach lola rien emote 150 Schultze & Weaver, Architects Manatee River Hotel, Bradentown, Fla........... 152 J. Harold MacDowell, Architect Dallas Park Apartment Hotel, Miami Beach, Fla. 155 Robertson & Patterson, Architects Iotele HloriGaneeLampa bla done sermastaneeeree ae 160-161 Francis J. Kennard & Son, Architects ELoteleAlcazateeiaint. lao ene ee ere 162 Robertson & Patterson, Architects Buena Vistas Hotel; Biloxt)) Miss... ooee oe cree: 164-165 Carl E. Matthes, Architect Arlington. Hotel Lot Springs entice ae see ee 166-167 Mann & Stern, Architects The Bon Air Vanderbilt, Augusta, Ga.....:..... 168-169 McKim, Mead & White and Warren & Wetmore, Architects Hotel’ Book-Gadillac, Detroit, Mich w....s2e eee 180 Louis Kamper, Architect hemoavoy=tiaza, News VOL kCitvine eerie eee ere 181 McKim, Mead & White, Architects Hotebmotevenss Chicago. Ll... cece] a uaees 182 Holabird & Roche, Architects tiem Mayiower, Washington, sl) Care ny eni ee 183 Warren & Wetmore, Architects Robt. F. Beresford, Associate Motelmbismanrchem ¢nicagoee 1h wise as eee eee 184 Rapp & Rapp, Architects Hotel Schroeder, Milwaukee, Wis..............- 186 Holabird & Roche, Architects Hotel aliatheee tlctin ei interes eice aeereee eee 187 Martin Tullgren & Sons, Architects Hotel Benjamin Franklin, Philadelphia, Pa....... 188 Horace Trumbauer, Architect Hotel Olympics eattlenm Vas laa qari teeenraere tere eee 189 Geo. B. Post & Sons, Architects PioteleMavyo,esculsa a: Olklaie tres sraciacruercicr eae teks 190 Geo. Winkler, Architect Elotele May dairies (pels iss) eV Omeieeteier tener werent 191 Preston J. Bradshaw, Architect Hotels Rowes Grand) Rapids, Micha seen eee 192 B. K. Gibson, Architect ELotemeArisleyaseA tanita. Gare acm riieniaen cone rotates 193 Brinton B. Davis, Architect Hotel etliltonwe Abilene telexas eer iecmel aeenere eit 194 David S. Castle, Architect Hotel icours | ollets Joliet. allem se eee eee 195 Zimmerman, Saxe & Zimmerman. Arclvitects Hotel Francis Marion, Charleston, S. C.......... 196 Wm. L. Stoddart, Architect EotelshieeLayes. Columbus, Ohio nse ccs 197 Edwin Pruitt & Co. and Herbert B. Beidler, Architects Forty-Fourth St. Hotel, New York City.......... 198 Rouse & Goldstone, Architects Hotel@ Bengonlanes cattle \ViaSlier erie iets 199 Stuart & Wheatley, Architects Balmer Houses chicagow lila osiecniia cine se rcreee 200 Holabird & Roche, Architects Hotel Roosevelt New Orleans, Laie. 2... en oe ee 201 Favrot & Livaudais, Ltd., Architects Auditorium tlotel.) Houstonwe hexsae)s meee anes 202 Joseph Finger, Architect ElotelenRobents H-leeaSts bonis. Momsen se ao a 203 Alonzo H. Gentry, Architect Hotel Franciscan, Albuquerque, N. M............ 204 Trost & Trost, Architects HotelgkWansanye Lopekass Walle e nase aes 205 Shepard & Wiser, Architects hloteleizaSallem South bend sindsnrae seein eels ae 206 Nicol, Scholer & Hoffman, Architects Abraham Lincoln Hotel, Springfield, Ill.......... 207 Helmle & Helmle, Architects ElotelPatnicketlentya NOAanO KG. \Vcleramer itr neers 208 Wm. L. Stoddart, Architect Auditorium Hotel, Cleveland, Ohio.............. 209 Geo. A. Ebelina, Architect (iihes Drakes Hotel. Chica co; Ulsan eee eenr een 210 Marshall & Fox, Architects 7 aN Mang ‘ 7 e ye Kae a ge ee RE oie ae gS Amt ha i tn rip en haat chee had ee ee \ ) ee Be BS, 7 - > Goctnndmnterthonitvithan Gonthier Kee boning Ye ener a enieal” dccad See | Bump! den EZ sere 1} The Hotel King Cotton North Carolina > Greensboro John B. Peterkin, Architect The Modern Commercial Hotel The reader has already been warned 1n the intro- ductory notes beginning on Page 5 that this dis- cussion and the data herewith presented will revolve primarily about the average sized hotel project. This is where average experience is not only avail- able but will count heavily in its application to any specific project of this nature. ‘To the large hotel project we go occasionally for suggestions and for inspiration but for real experience our best mentors are to be found where hotels of compara- tively the same size are operating under similar conditions. The commercial hotel of today, usually a land- mark in the town or smaller city where it is located, serves a much broader set of requirements than merely housing a part of the transient local public. As a rule much of the social and business activity of the community centers about and in this building. Very often the hotel itself is a result of community inspiration and support. It is the face which the town presents to the world, an outward expression of industrial and commercial virility. The town with a good hotel is on its toes—where hotel accom- modations are poor there is apathy. The one attracts people and business, the other discourages all the forces which tend to stimulate sound community development. On the other hand too many hotels develop a condition perhaps worse than too few. If, through a condition of oversupply, the local hotel industry is on a non-paying basis there will certainly follow a situation which is conducive to neither good serv- ice nor good impressions. There will be losses to local investors and a general impairment of credit when a town is placed in the category of communi- ties which cannot support their own local institu- tions. We have today in this country an unparalleled condition of active communities where hotels are badly needed while but a few miles away there are towns overbuilt with hotel accommodations. Still we often go on blindly building, blindly investing— primarily because a community wants a new show- place or someone wishes to sell a centrally located building site and because a few blind investors will take the grand project on faith, hope and ultimately charity. Here is economic waste! So the primary requirement of the new commer- cial hotel project is to make certain that its exist- ence is justified.. That is the reason why the fol- lowing discussion of modern commercial hotels is opened with the subject of analysis as applied in the preliminary stages of the project. This is close- ly followed by a study of planning methods because in these two stages the project is made or doomed all in accordance with the dictates of applied com- mon sense. We have said that the function of the modern commercial hotel is not alone that of caring for transient guests. It must also provide certain com- munity facilities in accordance with local require- ments but this function may be also easily over- done. What the community thinks it wants and what it will really use on a paying basis are usually Il two utterly different pictures as many a hotel man will testify as he sadly pays the maintenance charges on unused ballrooms and private dining rooms (thinking wistfully of the income which the same space might bring if it were originally planned for rooms or other rentable space). The modern commercial hotel requires that every foot of space shall pay either in direct income or as an important service adjunct. As common sense struggles to a position of supremacy there are many encouraging aspects to the commercial hotel field. In addition to the trade of commercial travelers there has come a vast army of automobile tourists and a tremendous gen- eral increase in travel. True, a large number of new hotels have been erected to meet this increased demand, many of them poorly located and poorly planned, but this first stage of follies and fleeting promotions is passing and the industry is showing signs of stabilization on a much more intelligent and businesslike basis on which foolish investments will be discouraged and hazardous competition to a great extent “eliminated by proper community surveys based on serious investigations. Another important requirement of the modern commercial hotel is that the costly elements of main- tenance, depreciation and replacements shall be re- duced and subjugated through the use of better quality materials, equipment, furnishings and ac- cessories. Practical experience is dictating a strong trend toward the elimination of cheapness in the original investment and almost without exception the new commercial hotels are better built (par- ticularly in the hidden construction), better equipped and better furnished than ever before. Food serv- ice equipment has shown a remarkable change in this respect as will be seen by referring to the sec- tion of this book beginning on page 313. The modern commercial hotel finds its gross in- come through the sale of space primarily and is con- tent to break even on most of the services main- tained for the benefit of guests. Therefore plans must be flexible and allow easily for future ad- justments, particularly the ultimate provision of sub-rental space and room additions, the adding of floors or wings as the case may be. In many instances the most sensible procedure is to plan the entire new project in such a manner that part may be built immediately and the balance of rentable space provided through an addition after the project has demonstrated its earning pos- sibilities. Another important factor is the architecture of the new hotel as discussed in detail in a following chapter. Good architecture is good business and from this point of view it must appeal to every hotel man regardless of aesthetic considerations. Good architecture has definite advertising value as an institutional asset. It adds materially to the appraised valuation of a building because it promises a longer and more efficient competitive life. It is a powerful aid in the financial and promotional phases of development. As a community asset a well-designed hotel probably ranks foremost HOTEL PUANN ING -ANDS Ott Der LN G Preliminary Analysis of the Commercial Hotel Project HE tabulation shown below indicates various important points which should be given consideration before preliminary plans are drawn for any com- mercial hotel project. A schedule of this kind should be drawn up as the first step, adding any points peculiar to the individual project. Conditions of Site (Physical characteristics only) 1. Suitability of perimeter shape for type of plan most practical from operator’s viewpoint. 2. Excavation and Foundation conditions. 3. Conditions and protection for light and air. 4. Requirements for future expansion. Economics of Site 1. Practicability of location in relation to (a) transportation facilities (b) business centers (c) amusement and shopping centers (d) neighborhood trends (e) type of surrounding buildings. 2. Cost of site as related to the total cost of entire project. 3. Sub-rental possibilities. 4. Trend of realty values. 5. Careful search and insurance of title. Professional Advice (should be brought in during early stages ) Realty expert on land and rental values. Engineer for survey and examination of site to de- termine excavation conditions, ete. Noe 3. Architect selected on basis of experience and ability (rather than low fee basis). 4. Engineers for complicated structural or mechanical problems. 5. Equipment engineers for kitchen, laundry and special hotel service layouts. 6. Experienced hotel man (preferably future manager) to introduce operating viewpoint. 7. Experienced hotel accountants to set up logical earn- ing power and criticize plans and financing. Financial Schedule 1. Establish approximate total budget of investment (a) in land and improvements (b) in building and equipment (c) in food service equipment (d) in furniture and decorations. 2. Arrange tentative financing schedule. Plan Requirements The following elements should be determined in ap- proximate size and type so that the architect can fit them into the first tentative plans: Guest Rooms 1. Approximate number required (a) with and without bath (b) sample rooms (c) suites. 2. Corridor sizes. Public Rooms (a) General size and character. (b) Approximate relative location. Food Service (a) Approximate size and character of restaurants. (b) Requisite size and relative location for kitchens and service space. (c) Approximate kitchen equipment. Sub-Rentals and Concessions (a) Probable types and locations in the building. (b) Approximate sizes of stores, shops and stands. Mechanical and Service Equipment Determine tentatively the requirements of the man- agement as to (a) power and heating (b) elevators (c) laundry, location and size (d) ventilation (e) storage rooms, linen rooms, ete. (f) employes quarters (g) repair shops, etc. Furniture and Decoration (a) Approximate allowance for furnishing typical guest room. (b) Approximate allowance for furnishing and equipping restaurants. (c) Approximate allowance for furnishing and dec- oration of public space. Chapter t Analyzing the Commercial Hotel Project HE operation of the modern commercial hotel ale has often been characterized as a specific type of retail business comparable in its fundamentals to the business of any merchant who buys at whole- sale and sells at retail. Each day the hotel operator buys his rooms at a wholesale cost comprised of those elements of his so-called “rental cost,’ which include overhead, mainte- nance, payroll, and deprecia- tion sinking funds. Each day he sells at retail as much of this merchandise as he pos- sibly can, There is one vital difference, however, between the sale of hotel rooms and almost every other form of merchandise. There is no salvage of unsold stock. Rooms unsold at the end of the day are forever on the wrong side of the ledger. There is no recourse. Obviously, then, there is no type of business in which costs and sales methods must receive more scientific study, but in no other type of busi- ness are the rewards of care- ful analysis so great because the hotel industry is the only one in which to any extent the buyer sets his own whole- sale prices! This statement means that in the original planning of the project, in the financial set-up, the physical plan and the furnishing and equipment, the hotel operator is creating those elements which are of primary importance in establishing the daily cost per room. The same factors also contribute largely to sales success or failure. In other words, if the fundamentals of the original investment are prop- erly established, the project under reasonably good management will succeed. If the original plans are poorly conceived, no amount of good manage- ment can make up for it. The Important Functional Plan For these reasons it must be evident that every new hotel project must pass through a carefully considered stage long before the architect’s pencil ever touches paper. This first stage is the develop- ment of the functional plan which should be com- plete before any effort is made toward drawing up actual plans and specifications. This functional plan should in effect be a dependable business fore- cast based absolutely on known local controlling con- ditions. Without this precaution, any hotel project is flirting with failure and warding off success. Mantel in the Hotel Greystorie Bedford, Ind. The functional plan is actually an analytical re- port presenting a series of conclusions which prove the investment to be logical and indicate its physical form. Here the economic weaknesses of the project can be disclosed and corrected in advance, and the rental cost predetermined and controlled within proper accounting limitations. Here, too, the factor of saleability is established and with the proper relating of these two, the logical success of the venture becomes ap- parent. The following facts and controlling data should be set forth in the functional plan, and let it be said here that the greater the inexperience of potential hotel investors, the greater is the need for such a precautionary measure. The first step in establish- ing the functional plan should be a thorough analysis of the community and all local con- ditions to determine in gen- eral the need for a new hotel and the type and size of proj- ect. The second is the selec- tion of site. The third is the financial plan, and finally the elements of the physical plan should be predetermined so that the architect is called upon to plan a building rather than a business! In presenting the information given in this book, it may be noted that the authors have given primary consideration to hotels of average size and of the smaller types which are more definitely in demand than the very large city hotels. Each of the latter presents a series of highly individualized problems, and it is believed that common experience is of more value as applied to hotels of from 50 to 400 rooms, to which the contents of this book are prac- tically limited. Logical Steps in the Analysis For the analysis which must precede every com- mercial hotel project, it is evident that a scientific study of community needs and possibilities is of paramount importance. There is much talk today about overbuilding in the industry. There is defi- nite propaganda under way to correct this condition —and all with good cause. On every hand we see the failures of over-ambitious community projects and the deflation of promotional ventures in the hotel field. We see projects representing millions of dollars in predoomed investments. Accountants tell the sad story in figures. 14 HOTEL PLANNING LENG OCP Bebe de tle eG New Southern Hotel Jackson, Tenn. R.A. Heavner, Architect HE New Southern Hotel is story building of reinforced and face brick. It contains 166 rooms, all but 25 of which are with bath. There is a coffee shop and five shops on the main floor, the main dining room being on the mez- zanine floor. Besides the usual machinery and storage space in the basement, there is a billiard room and four sample rooms. There are two high speed passenger ele- vators and one service elevator. an eight concrete The complete contract for the furnishings and equipment of the New Southern Hotel was executed by the PICK- BARTH Companies. BOILER ROOM KUTCHEN SUPOLIES SAMDLE DISPLAY ROOM BILLIARD Plan Basement Floor ROOM: ~ UPPER PART ~ 7 | eo a i | LOUNGL i LL. a —— seers >. - - SS =— : = —— ‘ a ome FS ag ES KUTCHEN MEY () em THN} a s qf CLERK fe | bs Dx i LOBBY > Va CT 5 a | CIGAR STAND COFFEE SHOP Cl ee 2 aan SHOP ] SHOP SHOP SHOP Main Floor Plan O at | Typical Guest Room Floor Plan: Ae eAc Lave Zl NEG It is our opinion, however, that the hotel industry is not overbuilt—that there are not too many hotel rooms available in this country to meet the vastly growing needs of the public. The real trouble which shows up so plainly on the ledgers is that in many instances these hotels are in the wrong places and of the wrong kinds. The element of common business sense has been lacking too often. If the hotel industry will go about its business of new building as scientifically and sensibly as other industries control their growth, there is and always will be room for many new and successful hotels. The proposed investor in this field may, there- fore, find encouragement in the fact that with sensi- ble preparation and consultation, his project can be thoroughly safeguarded. The first step of community analysis is not one which should be attempted individually by even the most experienced hotel men. There are good avail- able consulting services which should be employed without hesitation for this purpose. The American Hotel Association offers such service, as do leading hotel accounting firms, financing organizations and publications of the industry. The report thus to be obtained will represent a study of local hotel, com- mercial and transportation conditions, which will definitely show the need for a hotel and the type of rooms and service for which there is a market. Here will be indicated the conservatively logical room rates, which in turn must set the limit on the investment in building and equipment. In fact, this forecast can and should be reduced to a typical anticipated balance sheet and profit and loss state- ment upon which figures the proposed investment may be decided. The information presented in various tables in this book is based on averages taken from actual opera- tions. It 1s given for the purpose of checking and for prelim nary estimates. CVE AM TR TE INS INI dO OY IU YES We, SAE IRSCOS |) IEMA B oS Typesof Revenue-Producing Space in Commercial Hotels This check list indicates the various uses of hotel space from an earning viewpoint as based on general experience in hotels of— AVERAGE 75 ROOM HOTEL Guest Rooms (with and without bath). Sample Rooms. Concessions, lobby stands and I or 2 shops. Restaurant (often omitted in small hotels). Private Dining Rooms. Club Rooms (under local arrangements). AVERAGE 150 ROOM HOTEL Guest Rooms, Suites and Sample Rooms. Restaurant and Coffee Shop. Concessions, News, Cigars, Etc. Barber Shop. Stores and Shops. Banquet and Ballroom Club Rooms, Private Dining Rooms. AVERAGE 225 ROOM HOTEL Guest Rooms, Single and Double. Sample Rooms and Suites. Concessions. Barber shop, Beauty parlor, Turkish bath. Stores and Shops. Restaurant, Grill Room, Coffee Shop or Tea Room. Banquet and Convention Room. Club Rooms and Private Dining Rooms. Garage space (separate building). These are typical figures based on averages of five hotels in each class. should be taken only for general estimates and comparisons. | Average Sources and Values of Commercial Hotel Revenue They Sources of Revenue 75 Rooms 150 Rooms 225 Rooms Rooms, average $3 per day estimated on basis a ee OCCUDANCY 0. 2 a ee $57,480 $114,960 $172,440 Restaurant, including all forms of food service 52,600 108,000 167,000 era all types i ede eae a 1,800 3,600 6,000 Service, paid such as barber shop, manicure, Bee emer NITIC Ty t CTCL... covdwsi< cis sete heats 8,000 20,000 38,000 mun-reptals. stores, shops, et€..c............- 4,000 15,000 21,000 Total $123,880 $261,560 $404,440 16 HOsT EL =P LEAN AV EN Gs AUNeDesOl Un oer tana Beer, ” Having established the logic of the hotel from the viewpoint of the proposed community, the next step is the selection of a site. Here will arise vital problems which are not to be settled casually nor for that matter determined primarily by the cost of the land. The question is often asked as to the proper rela- tion of land and building cost. There is no general answer, no standard basis. Of course, for the average building investment, general experience has shown that land should not exceed 20% of the building cost. This cannot be applied to the average hotel problem, because for the hotel business a good location is worth almost any cost, provided this cost can be partially offset by sub-rentals in the form of stores and shops. The representative opinion of several experienced accountants and hotel operators is that the gross rental of stores in a hotel should equal annually 10% of the cost of the land. On this basis, the operation is financially well balanced. The Average Site For the average town or city, the site of the commercial hotel should represent a nice balance between the requirements of traveling men and auto- mobile tourists. The location should be in a good developing business district, within easy distance from the principal railroad stations, but not near enough to subject patrons to the nuisances of noise and smoke. The site should also be accessible to the important routes of tourist traffic, today a saving element for many commercial hotel projects. With- in reason, a maxim may be established for purchas- ing a commercial hotel site—“Find the right site and pay the price.” Main Kitchen, Hotel Sherry-Netherland, New York The physical conditions of the site are also im- portant. These include primarily the size and shape of the lot and the conditions of excavation and foundations. Dimensions should be such that the ground floor layout will accommodate the proper number of stores and the necessary layout of pub- lic and front office space. A report should be made by competent engineers on the actual construction conditions of the site. The Financial Plan At this point, if not before, the financial plan of the project should be given thorough consideration. It is realized, of course, that hotel financing is un- like that of the average realty investment project in that not only the intrinsic value of the land and building are involved, but also the logical condition of the business of the individual hotel—and of the two, the latter is more important. A hotel building, good for no other purpose, has no real estate value except when, as a business machine, it is function- ing successfully for its purpose of profitable opera- tion. Therefore, as might be expected, the usual first mortgage channels of the real estate field are not the sources of hotel financing, save in excep- tional cases. In general, it may be said that the financing plan of the commercial hotel project is divided into two stages, which may be termed the senior or first mortgage financing, and the junior or secondary financing which takes on several forms. Naturally, there must be a limit to the cost of financing, and promotional schemes which involve intermediate profits or financing costs of over ten or twelve per- cent should be avoided. In most instances, the first ANY 2iN G THE TCOMMER CIAL MOTEL PROJECT oy ee j) aay et The contract for the Furnishings and Equipment of the Hotel Daniel Ashley was executed by the PICK-BARTH Companies. Hotel Daniel Ashley Valdosta, Georgia Dougherty &° Gardner, Architects Mezzanive Over | This PORTION Dinine Room rt Srors Srop2 —- Panton PLAN OF-FIRST FLOOR PLAN OF SECOND FLOOR PLAN oF TYPICAL FLOOR BOT EOL) Pel: ANON UD N GG ASNED Oc ro ela oN G Estimated Annual Operating Expenses for a 500 Not Including Interest, Taxes, Etc. Room Hotel Payroll . $118,920 Laundry Expense (Net i in Panera ato own erat 23,500 House Expense 5,000 Housekeeper’s Supplies 4,500 Replacements (Average over first shee eate: 36,000 Elevator Maintenance (5 elevators) ; 1,400 Administration (Does not include managers, see Sally 12,000 Electrical Supplies 3,000 Repairs 10,000 Light, Heat, Power and Ware 40,000 Office Expense 1,500 Advertising 18,000 Bad Accounts . 4,000 Decorations 1,200 Insurance (Ev eethine oe on Pe idine 2,000 Total Expenses (Not including interest, taxes, etc.) $281,020 Number and Payroll of Employes No Type : Pay Total No. Type Pay Total 4 1 | Manager | $7,200 1 | Supt. Service 1,800 2 | Asst. Mgr. 2,400 4,800 2 | Head Bellmen 600 1,200 1 | Treasurer 3,000 15 | Bell Boys 240 3,600 1 | Comptroller 3,000 12 | Elevator Men 720 8,640 — 3 | Lobby Porters 600 1,800 $18,000 i $18,240 1 | Bookkeeper 1,800 1 | Housekeeper 1,800 1 | Ledger Clerk 1,500 1 | Asst. Housekeeper 1,200 1 | Stenographer 1,200 45 | Maids 480 21,600 3 | Watchmen 1,200 3,600 6 | Inspectresses 600 3,600 (Timekeeping, Re- 1 | Chief Houseman 1,200 ceiving) | 5 | Housemen 720 3,600 | pee! 2 | Mending Women 600 1,200 | $ 8,100 6 | Scrubwomen 480 2,880 3 | Room Clerks 3,000 9,000 pee eS 2| Asst. Clerks 1,500 | — 3,000 : $37,080 3 | Cashiers 1,200} 3,600 1) Chief Engin seh 2 | WriteUpClerks 900 | 1.800 2 | Asst.Engineers 1,500 | 3,000 1 | Night Auditor 3,000 3,000 2 | Electricians 1,800 3,600 ; on se Re tes 3) S 2 | Carpenters 1,500 3,000 | $20,400 ees 3 | House Officers 1,500 | 4,500 RTS | | vO $ 4,500 Total Pay Rolli3 2 ae ee ee $118,920 pe NPAs Las ZaleNy Gh eepee, O VeVi BAR ColrAy le OVE TP RIO ls EC 1 1g A Recommended Method for Analyzing Hotel Plans S° great is the importance of this subject even in the ume or cubic contents of the building should be simi- tentative stages of a hotel project, that it is desired larly sub-divided to learn just what part of the invest- to call the attention of the reader early to the fact that ment is actually being made in each type of space. For the usual methods of measuring space allocation on hotel plans is not sound, because it is as a rule based on square footage only. In the following article on Planning the Commercial Hotel, this subject is amplified, but it is desired to direct the reader’s attention to the fact that there are two dis- tinct methods of measuring hotel space according to its economic significance. The first method is to frankly charge all space which does not return direct income to the non-income producing classification. The second method, which is developed herewith, recommends dividing the space for more careful study into five classi- fications, as follows: (a) total floor area used for public space of non- income producing nature (b) total floor area used for guest rooms (this will include necessary corridors, elevator space, etc.) (c) total floor area used for food service (including kitchens, dining rooms, storage rooms, etc.) (d) space used for all other types of service (e) rentable space, including stores, concessions (barber shop, beauty parlor, or any other space which brings direct rental or concession in- come). The next important point is that practically all hotel plan analyses divide the space only by area, charging to each type of space under either system, the square foot- age of floor area employed for the particular classifica- tion. Obviously, the use of square foot areas alone will not give true percentages when considering the total cost of the building as an original investment of which vari- ous parts are chargeable to various types of use and occupancy within the building. The building itself rep- resents a gross cubic footage and the original cost of the building is usually estimated on a cubic foot basis. Therefore, in addition to sub-dividing the areas by square footage of floor space in a plan analysis, the vol- mortgage will take the form of a bond issue with an amortizing feature which will gradually reduce its size. In this way the first mortgage may safely bear a high ratio to the total cost but amortiza- tion should be planned to come out of actual earn- ings of the business. This mortgage bond issue will probably be handled in local sales by an experienced hotel financing organization, and such handling can- not as a rule be undertaken by amateur financiers. Quite often the first mortgage funds may be sup- plied by a group of local business men who are interested in having a new local hotel. It may be generally assumed that about 60% or slightly more of the cost of land and building may be obtained through first mortgage financing. Very often another 20%, representing perhaps the cost of the land, may be handled by paying for the land with a second mortgage to be amortized over a period of from five to ten years. This will leave a probable equity of about twenty percent of the cost of land and building to be supplied by the owner as his actual investment, and on top of this he has also to provide the furnishings. Experience has shown that the most successful form of business organization for a new hotel project is to establish two companies. The first is the owning corporation which handles the project up to and sometimes including furnishing; and the example, a square foot analysis of preliminary plans might show a satisfactory percentage of the floor area allotted to public space of a non-income producing. na- ture. On the other hand, by the cubic foot method of measurement, it might be found that too great a part of the volume of the building (which means the original investment) is being given over to public space of a non-income producing nature. This would probably be because the ceilings were too high and the owner and architect would thus be automatically warned to reduce ceiling heights or to cut down the floor area to obtain a proper balance in the actual original investment in the building. Again, this method of analysis might justify greater floor areas with lower heights or vice versa, giv- ing a more flexible control of plan efficiency. For readers who may find the second method of plan analysis and the cubic foot measurement ideas of inter- est, there will be found below a typical set of figures which will indicate in detail how the measurements can be made in a condensed analysis for any hotel plan. Note that the structural parts necessary for each division, such as walls, partitions, etc., are included in the gross measurements of the various areas. Typical Condensed Plan Analysis BASEMENT FLOOR EG ae stores (12x24) plus (14x4) equals 344 q. Ft. DY? See of Basement (77x95 )—344 equals 6,971 q. Ft. PIRSTOPLOOR “A” Lobby (52x60) equals 3,120 Sq. Ft. Palm Room (23x44) equals 1,012 Sq. Ft. Writing Room (12x44) equals 528 Ladies Dressing Room § Sqiit Passage (10x44) equals 440 Sq. Ft. Entry No. I (11x20) equals 220 Sq. Ft. Vestibule (10x16) equals 160 Sq. Ft. Alcove (10x14) equals 140 Sq. Ft. Elevators (22x9) equals 198 Sq. Ft. Service Hall (7x25) equals 175 Sq. Ft. Coffee Room (22x40) plus (37x27)—120 equals 1,759 Sq. Ft. e Stairs (9x12) equals 108 Sa. Ft. f Misc. Space equals 540 Sq. Ft. Shops, Nos. 1 and 2 (23x47) equals 1,081 Sq. Ft. Shop No. 3 (21x27)—60 equals 507 Sq. Ft. Telegraph (7x11) equals 77 Sq. Ft. Cigar Stand (21x11) equals 231 Sq. Ft. UPB EORTES 4 2.53.04; °5,. 6) al Ge? quals 1,388 SqsFe Kitchen ee) (8x21) plus (9x12) CON Ag cd “B” 31 Rooms on each of 5 floors equals 155 rooms. ae ot floor (47x95) plus (99x48) equals 9,217 q. Ft. Area of 5 floors (5x9,217) equals 46,085 Sq. Ft. “D” Pent house (16x20) equals 320 Sq. Ft. Machine Room (16x20) equals 320 Sq. Ft. AREAS AGS O20N SUE t, “B” 46,458 Sq. Ft. e300 a euitt. U1) eao ES ta Giyok ts re piel, c00 S05 Ft, CUBES “A” (15.5X5,620) equals 87,110 Cu. Ft. “B” = (15.5x373) plus (42x9,217) equals 392,895 Cu. Ft. “CC” (15:5x3,255). plus (8.5x344) equals 53,531 Cu. Ft. “D” (15.5x540) plus (8.5x7,611) equals 73,063 Cu. Ft. | “RK” (15.5x1,896) equals 29,388 Cu. Ft. 20 HOw EL Pals A NNN GAN? DO: Ul Terra eNeG The Park Central . \ New York wide \ Gronenberg &S Leuchtag, Architects o[ Bt metropolitan hotel is at- tractively located on Seventh Avenue just south of Central Park. A typical floor plan is > i Pea Park Central (a contract amounting to constderably shown below. The first floors in- gE clude a two-story grill executed in Be iB Y Florentine Renaissance style, and week sa the beautiful restaurant is finished aes is in rich ceramic colors. Special af . Ps a. features include a roof garden with 5 M4 xe fe ' | high vaulted ceiling and vaulted rt © rE arches through which a splendid ff ey ae fe view of the city is to be had. A OG ae or swimming pool and fully equipped Steak FE gymnasium add considerably to the FREE RE enjoyment of tenants. ig eee (gee e GERE The complete Furnishing oars and Equipping of the 1G EES more than a nullion dol- 1 lars) was planned and ex- q ecuted by the PICK- E BARTH Companies. S0th STRELT Typical Floor Plan SURE SOUTHERN EXPC NOKTHEKN. EXPOSURE A typical floor plan shows a division into apartments of two, three or more rooms, 4n which each bedroom is provided with bath. There are no kitchens, but serving pantries have been provided in each apartment. Soh STREET EASTERN EXPOSURE AN Ae M2 N Geo Deter COMMERCIAL HOTEL PROJECT QI Types of Sub-Rental Space in Commercial Hotels This table provides average plan data based on a study of the plans of a large number of existing hotels. It should be of particular value in developing functional plans of new projects Type of Occupancy* In 200 Room Hotel APPROXIMATE NET SQUARE FEET REQUIRED In 500 Room Hotel In 1,000 Room Hotel PEP BOER ANO Gals nih ess «ssc 00.3 725 Sq. Ft. (7 Chairs) *Beauty Parlor 450 Sq. Ft. (3 Chairs) Ce ee ee Business @iices ...........-. 500 Sq. Ft. 1Oir Se SV! Gh 1,500 Sq. Ft. CNG We SOM Oe (probably none) (he SiG a 575 Sq. Ft. Fiabendasher =. .c4 2... c50ks. GAS Sides oO 3,000 Sq. Ft. No SCG R255. hits Peuoie Lavatory ...........- 500 Sq. Ft. BGIOMGNRES: Meas ses sc oe 100 Sq. Ft. Telegraph (1 company only in 200 soom hotel): 3:4........ 60 Sq. Ft. * Including manicures, lockers and toilets for employes. 1 These are minimum figures. + Combines theatre tickets, news- papers, magazines, candy. tApproximate Public Men||5 W.C. 4 Urinals 6 Basins Lavatory Equipment Women|)2 W. C. 2 Basins 2,800 Sq. Ft. (23 Chairs) 1,250 Sq. Ft. (16 Chairs) 2,500 Sq. Ft. (10 Chairs) 3,500 Sq. Ft. (14 Chairs) 1,500 Sq. Ft. 2,000 Sq. Ft. 2,500 Sq. Ft. 2,500 Sq. Ft. 625 Sq. Ft. 1,200 Sq. Ft. 575 Sq. Ft. 575 Sa. Ft. 725 Sq. Ft. 725 odal ts 5,000 Sq. Ft. 7,500 Sq. Ft. 250 Ode Ets 250 Sq. Ft. 700 Sq. Ft. 1,000 Sq. Ft. 300 Sq. Ft. 500 Sq. Ft. 120K qu bit. 120 Sq. Ft. 11 W. C. 8 Urinals 8 Basins|15 W. C. 10 Urinals 12 Basins 6 W.-C. 5 Basins] 8 W.C. 6 Basins second is the leasing and operation organization. In arranging leases, it is customary to base the lease price as a net percentage on the investment after all interest, taxes, etc., are paid. The usual net rate is five or six percent. There are, of course, certain flexible elements which may aid materially in working out the financ- ing program. For instance, the entire requirements of equipment and furnishing may be worked out on a contract basis with an organization such as the Pick-Barth companies, providing for payments over a period of time. These payments theoret- ically and in fact should be made out of operating profits as should the amortization of mortgages, re- demption of debenture bonds and other forms of secondary or junior financing. _ It may be noted here that the Pick-Barth com- panies maintain an experienced advisory service which offers unusual features of co-operation with the owners and lessees of new hotel projects. Here, without obligation, it is often possible for a prospec- tive investor in this field to receive invaluable coun- sel in assuring a sound financing program. On the page which follows there is presented a typical balance sheet and profit and loss state- ments prepared by Horwath & Horwath, leading accountants in the hotel field, for the purpose of demonstrating relative equities, costs, sales, etc., in- volved in a fair average commercial hotel project. The explanations accompanying these figures will serve to bring out many special points and con- siderations in this relation. The final, and another highly important element in the preliminary analysis, is the functional plan itself. This is in effect a list of plan and equipment requirements for the architect and other professional advisors who must now work out the project in all its details. A typical analysis of this nature for a commercial hotel is shown on page 26. Of course, the architect should have been selected early in the preliminary stages of the project and he will help materially in developing the details of this functional plan. Data as to mechanical equipment may be obtained from the architect’s own engineers or those selected as consultants. The general requirements of good service space and equipment, furnishings, etc., may be obtained i=) i) HOV Eee PLANNING AND OUTFITTING Analysis of Balance Sheet and Profit and Loss Statement of a Typical 200 Room Hotel This is the balance sheet and profit and loss statement of a typical 200 room commercial hotel at the end of its fiscal year at August 31, Interest om Morteage sBondeso..00 oe ee $36,000 Amortization of Bond Discount and Expense.... 3,000 Real SMstate; Taxes eee avis sak. ee OOO itive. Tnsurancé= Building a. na0...e sees Beebe en 1,500 Fire Insurance—Equipment .................. 500 Depreciation Pots Building 3.224. o)cee se oon. 18,000 Depreciation of Furniture and Equipment....... 18,000 $97,000 The profit and loss summary is based on an average occupancy of 70% at the average rate of approximately $3.90. The direct payroll applicable to the rooms consisting of wages of room clerks, uniformed service and housekeeper’s department, is 174%4% of the total room income, which is a reasonable allow- ance in a hotel of this size at 70% occupancy. Other expenses directly applicable to rooms, such as laundry, replacement of linens, cleaning, etc., constitute 744% of the total room revenue, so that the departmental profit remaining is 75% of the revenue. While many of the larger hotels show better results, this is a reasonable departmental profit in a hotel of this size. The restaurant sales equal the income from rooms, which should be the case in hotels that pay particular attention to the kind of food and service their guests want and make efforts to satisfy them at a price they are willing to pay. The cost of food, after crediting the food consumed by em- ployes, is 421%4% of the sales, while the payroll is 26% and all other expenses 15%. This leaves a departmental profit of 16%% of the sales. While this result is not as good as may be achieved with very efficient management under favorable conditions, it repre- sents a fair average in hotels of about 200 rooms. Of the total gross income of $455,000, the profit remaining for all overhead expenses is $205,000, or 45% of the gross income. Of this, the unapportioned expenses—not including rent cost— consumed 16%% so that 28%% remains to take care of the rent cost and net profit. The rent cost is 21%% of the total gross income and the net profit is 744% of the total gross income. The rent cost should be judged especially by its relation to the total income from rooms. In order to make a fair comparison, the income from store rents should be deducted from the total rent cost and the balance compared with the room income. In this case the net rent cost, after deducting the rent of stores, is $84,000, or 42%, of the gross income from rooms. At this rent cost, the hotel should produce a reasonable profit under good management. The higher the rent cost goes in proportion to the room income, the more difficult it is to operate the hotel profitably, so that very few hotels can exist with a total rent cost in excess of 50% of the room income. Profit and Loss Summary for the Year Ended August 31, 1926 SALES COST OF SALES PAYROLL OTHER EXPENSES PROFIT ROOMS SH J ihy.se et ee ee $200: 000/00: go (a ee eee $ 35,000.00 $15,000.00 $150,000.00 RES ESURAIN Tie ope mee eine eae 200,000.00 $85,000.00 52,000.00 30,000.00 , 33,000.00 TELEPHONE... Bits, Ss gare eae Reais are 12,000.00 9,500.00 2,000.00 50.00 450.00 GUESTAGAUNDR Ya. 2a ies 6,000.00 4,500.00. - 8%. wae 1,500.00 NYAS De Ketek Foie Rea i alle ernie Sat A OOO OD Mie kee A eet eee 1,500.00 750.00 1,750.00 BARBER SHOP.) 3. ose ere L3:000; 00:9) CoS r are ae ere 13,500.00 1,200.00 3,300.00 DOCG At Ge cvie ss dy peo rei, Sei ees $440,000.00 $99,000.00 $104,000.00 $47,000.00 $190,000.00 OTHER INCOME: Store| Rentsiias., ele ei eee $°13,000.0000 2 ey Se ak Si a cpp 13,000.00 DUNGTIES Jo ha eer ORD. Late ee ee 2,000.00. 0.5, 7 = ee Roe ee See eee are 2,000.00 Total... ee 6 Nee, ae eam eae ce $455,000.00) 9) Sp ee Ss aie a ar i ee a er $205,000.00 UNAPPORTIONED EXPENSES: General and Administrative). 11 0h. = secs hae eee aed ee $ 18,000.00 $20,000.00: “<. eee Heat, Light and! Powers eihen: et ere telah oe ee es te 7,000.00 18,000.00 °°) ne Repairs and Maintenances acre aa ie ee ee es 4,000.00 8,000.00 °_ See sprain ee EER A I, rh Say SSS gee as $ 29,000.00 _ $46,000.00 $ 75,000.00 $455,000.00 $99,000.00 $133,000.00 $93,000.00: > =e panes AVAILABLE FOR RENT a ee eee ey ern ee a Meneame a i PN ea oot fee oe 130,000.00 RENT COST 5s ose yjewiin at tht ee leaped ee Be i 2 0a es ac ne : 97,000.00 NET INCOME oe ociieg ole tie absent thet bo ssse ev OOO Un ts See STN $ 33.000.00 Balance Sheet as at August 31, 1926 ASSETS Less: Reserve for De- CURRENT ASSETS: preciation.ca. eae 72,000.00 108,000.00 —_1,086,000.00 Cash—In Banks......... $ 34,000.00 oy i Onitiandoe cm. 2:000. ; DEFERRED CHARGES: ae: ae cle Ss 9 36,000.09 Bond Discount and Expense.......... $ 18,000.00 Accounts Receivable......$ 10,000.00 Organization, Expense.n... ee ee 9,000.00 27,000.00 Less: Reserve for Bad " Accounts Ue cera S10 See 500.00 9,500.00 TOPAL ASSETS wb) whe te aleve ptt Soll igh gina sais Mie en $1,.175.000.00 Inventories: LIABILITIES HOOd: ) Te ye nc err. $ 2,800.00 CURRENT LIABILITIES: SUppILES:. ssa eel pees 2,100.00 4,900.00 Accounts, Payablesa 2 5. eee $ 21,000.00 — — Notes. .Payablé:.. <2 eee 8,000.00 $ 50,400.00 Accrued Expenses: PREPAID EXPENSES: Payroll a ot eee $5,400.00 RASUTANCO. apt cate ae oe eto Meares $ 3,400.00 Interest on Bonds...... 6,000.00 POKER - Sse ocean de Seater MOAT 6,700.00 Sundries (1. Sec eee 1,600.00 13,000.00 SHHATISS., (<6 STe ee eae one em 1,500.00 rd ——— $ 42,000.00 oo FIXED LIABILITIES: 11,600.00 First Mortgage Bonds. 22. 5... os.) eee 600,000.00 FIXED ASSETS: CAPITAL: Land). yin an cle es Meee ee a eee ee $150,000.00 Capital Stock.c4. eee ee eee $525,000.00 Biniding 35.4 eae $900,000.00 Surplits, 2:2) Besa eee 8,000.00 Less Reserve for De- preciations 2s ste. 72,000.00 828,000.00 533,000.00 Furniture and Equipment .$180,000.00 TODAL LIABILITIES oe eee $1,175 ,000.00 Analysis by Hcrwath & Horwath ANE EZ G et ESeOOM MER COAL? HOTEL PRO) ECT through the engineers and decorators on the service staff of the Pick-Barth companies. This functional plan, as shown, will list the ap- proximate size and type of all important space re- quirements. Thus, before starting the actual plan, the architect has the advantage of a well developed business plan with its specific requirements of func- tional space of every nature. His problem then becomes one of creating a building to fit a given site and to include in proper inter-relationship all of the space units already set up for him in the functional plan. This logical method of procedure practically takes all guesswork out of the new hotel investment. Here is a set of economic requirements on which business success is predicated and which have now intelli- gently to be reduced to physical form. Here the plan is predicated on the projected balance sheet and profit and loss statement where the reverse condition is unfortunately too often the case. In other words, the accountants’ figures and the service of trained economists can and should be used to predetermine the plan of the new hotel, rather than to later analyze the reasons for its failure as a business project ! In following chapters will be found discussions of actual planning methods and data which has a con- siderable bearing on the etablishment of the func- tional plan. This chapter, however, will have served its purpose if it has indicated to readers the great importance of a scientific predetermination of the manner in which a commercial hotel project should be approached to gain reasonable assurance of the success of the venture before the money is irre- trievably spent. RCHITECTS who desire assistance in matters of planning may secure the un- limited cooperation of the engineers and hotel specialists of the PICK-BARTH Com- panies, which include Albert Pick & Company, Chicago, L. Barth & Company, Inc., New York, The John Van Range Company, Cincinnati, and The “White” Door Bed Company, Chicago. The counsel of their highly trained staffs of men will prove of particular value in connection with preliminary plans, space allotment, food service engineering, efficiency planning and other early problems where the application of experience and keen appreciation of hotel re- quirements can provide against costly and harassing complications later on. Owners, pro- moters, architects and financing organizations also find consultation with the PICK-BARTH Companies highly helpful in making preliminary forecasts, and budgets covering furnishing and equipping. Such forecasts, when made by PICK-BARTH specialists are carefully based upon the actual experience of hotels of similar size and character—the only method which should be employed if figures are to be safely relied upon. No charge is made by the PICK- BARTH Companies for this service. Attractive Entrance to Lobby of Bismarck Hotel, Chicago Rapp & Rapp, Architects 24 HOTEL PLANNING ANID OU PT PlTt tine Floor Plans of the King Cotton Hotel, Greensboro, N. C. Fohn B. Peterkin, Architect (See Frontispiece—Also Additional Plans on Page 33) STORES KITCHEN BANQUET ROOM COAL ROOM a ° a 2 a ° u CORRIDOR ) D ee D oL UNWEH tole, wien}, utp 5 OD STORE*t |STORE *2 [STO RE"3 | STORE 4 i SERVICE SERVICE oO 38 OS Of sits nL a a J \ } = SOX Ot = = SS Basement Excavated Only for L | Boiler Room Ground Floor with Stores at Left (Lower Level) fart Keen opm = a ee a | = A a ' d Eat ah ind The complete contract for eA ie 0 d the Interior Decoration and = Wiveeaee ey “ Furnishing of the King Cot- i) oo + os ton Hotel was executed by = 4 the PICK-BARTH Com- ROOF a a ie panies. The Food Service cy | ao | Equipment is that of The i a al Sy John Van Range Company i ll = (afiliated with the PICK- aa BARTH Companies). Lets mous! t | i il I rere women space & Main Lobby Floor with Stores on Higher Street Level sOutm pavim srmeet EAST MARRET SIRCED Clever Planning ‘Takes Advantage of Street Grade Condition Noe that street (East Market) grades sharply space usually undesirable; a private street entrance downward from right to left. This condition to the banquet room; and the arrangement of much of allowed economical planning of stores on two street the service space without expensive excavation. A good levels; the placing of lower part of banquet room in example of extremely careful preliminary planning. Chapter II Planning and Building A study of the plans of hundreds of medium sized commercial hotels goes far to convince one that as yet no general standards of hotel planning have been developed—no cut and dried formulae of room sizes and inter-departmental relationships which will guarantee smooth and economical opera- tion. On the other hand, there is available a wealth of operating and accounting experience which would seem to indicate those fundamentals of planning on which the success of the venture can be based. Only from observation of actual experience can average principles be established as a guide in the planning of new hotels, and these at best can be taken only as suggestions for practical, well-studied applica- tion. We may assume at the start that each commercial hotel project is a highly individualized problem be- cause of the variation in requirements, local condi- tions and the dimensions of sites. It is true, how- ever, that each unit of the plan, in accordance with its required purpose, may be fairly well standard- ized in its relative disposition and size. The Schedule of Space Functions As already indicated in the preceding chapter, the first essential step in planning the hotel is to set up a schedule of space functions. What are to be the required functions should be established originally by a survey of the community and its hotel needs, together with the governing conditions of individual site and its earning possibilities. On Page 26 will be found a typical functional analysis as established for the planning of a 200 room hotel in a medium sized city. Here it will be seen that the first logical step is to list the types of space which are to be incorporated in the new plan. The second step is to assign to each type of space the approximate square foot size which can econom- ically be allotted to it, bearing always in mind the two types of accounting control which should be ap- the Commercial Hotel plied as an acid test to each space allotment—first, the earning power of the space, and, second, its possibilities of efficient operation with attendant economies. When it is realized that much of the success or failure of the modern hotel project is influenced by the plan, it will be understood that the most im- portant phase of such planning is the period of de- veloping the preliminary layouts of the various floors. As explained in the following chapter, the exterior architecture is absolutely secondary to plan and the primary function of the architect is to plan the hotel as a business success. Go Slowly on Sketch Plans It is the owner’s first duty to himself to realize this fact and to cooperate in every possible way toward establishing efficient sketch plans before any thought is given to working drawings, specifications, and the thousand details which are to follow. Far too often the sketch plans are rushed through on the theory that changes can be made at a later date, which is always expensive and seldom satisfactory. After they are prepared, these preliminary plans are deceiving in their apparent simplicity, and it is some- times difficult to realize that a large proportion of the real thought required by the project must be spent in their preparation. Detailed Study Here Means Economy When the first draft of the floor plans is ready, every square foot of floor space and every function should be studied in detail by the management or by experts in hotel operation and accounting. Only when every reasonable improvement has been made should the exterior design and the detailed plans be developed. As far as the plan layout is concerned, there are six general divisions of what we have termed the functional plan (from which the actual plans and Banquet Room in the King Cotton Hotel (See Opposite Page) 25 HOT EE. PaLRAGON WN TENG ASN D> O2UPT Fal TN G Guest Rooms. Number required approximately 200—190 with baths. _. Room heights to be 8 ft. 6 in. clear. Corridors. Minimum width 7 feet. Linen Rooms. 2 0n each floor, 70 sq. ft. each. Lobby. telegraph and telephone desks; mezzanine. Lounge. Allow 1500 sa. ft. Writing Room. Approximately 12x20 feet. Public Lavalories, Restrooms, etc. Ballroom. For conventions and entertainment, 40x70 ft. stage. Club Rooms. One 25x60 ft., one 20x40 ft. Private Offices. On mezzanine, 4 approximately 180 sq. ft. each. Sub-Renial Space. Barber Shop. (6 chair) and Beauty Parlor, 12x24 ft. Main Dining Room. Kilchen. Lunchroom. Banquet Service Pantry. Private Dining Rooms. For Ballrooms, area approximately 700 sq. ft. 3—each about 250.sq. ft. Construction. Heating & Power. oil to be used for fuel. Elevators. 3 Passenger.—2 Service. Functional Plan Analysis (Typical for a Commercial Hotel) This isan example of a typical functional plan analysis which should be drawn up before any plans are made, tically insures not only a great siving in time but a definite increase in the efficiency of the plans. GUEST ROOMS AND FLOORS 16 sample rooms located on 2nd and 3rd floors, 220 sq. ft. average size, each equipped with bathroom, closet and door-bed. 74 Single rooms with bath (24 with showers), each room approximately 120 sq. ft. 90 double rooms with bath (all tubs), each approximately 150-180 sq. ft. 20 Rooms arranged in 2-room suites, door beds in each parlor, 300 sq. ft. to a suite. PUBLIC AND SEMI-PUBLIC SPACE To be provided in logical locations on basement, first and mezzanine floors. 40 ft. x 60 ft., main entrance on S..........Street, front office 300 sq. ft., checkroom 150 sq. ft., porter’s desk, news and cigar stand, Men, 4 stalls, 5 toilets, 5 wash-basins. Women, 4 toilets, 4 wash-basins, rest room. 2000 sq. ft., 6 or 7 stores, outside and Jobby entrances. GENERAL PLAN DATA FOR ARCHITECT Reinforced concrete, fireproof building, brick and terra cotta walls on hollow tile. Low pressure steam system, isolated plant, live steam for kitchen, ventilation for all public space and for all inside bathrooms, The use of such an analysis prac- FOOD PREPARATION AND SERVICE To seat about 300, area approximately 4500 sq. ft. For above, area approximately 3J00 sq. ft., including storerooms. Seating about 100, area approximately 2750 sq. ft., including kitchen. (dance flocr and orchestra stage extra.) specifications should be developed). These are as follows: Public Space, for the most part of non-income producing nature and including the lobby and front office, lounges, writing rooms, public to1- lets, entertainment facilities such as ballrooms, and similar space given over as an auxiliary service to guests. Concession Space, which is of income producing nature and represents paid services provided for guests, including barber shop, beauty par- lor, cigar and newsstand, valet, laundry, and any other logical service inherently demanded as a part of complete hotel operation. Sub-Rental Space, as its name implies, includes space provided for stores and shops, club activ- ities, or other forms of leased space used in selling wares to the public and to guests of the hotel. Food Service Space, which includes restaurants, cafés, and all other places in the hotel where food is served, together with the kitchens and other necessary service quarters for restaurant and room service. Guest Room Space, including not only the typical floor layout with corridors, elevators and lob- bies, but any special rooms like sample rooms or suites. General Service Space, which includes basement, pipe lofts and other space for mechanical equip- ment; and the help’s quarters, linen rooms, and other space necessary for actual operating func- tions. The first step in planning should be the listing under each of these divisions of the actual functions or purposes for which each space unit will be re- quired in the specific project. The next step should be to assign approximate sizes, number of spaces required, and general plan data on each, In this manner the architect is really provided with a mixed group of space units, which if put together intel- ligently under the established requirements, should provide a satisfactory and successful plan. Of course, as the plan develops under this system, there will be adjustments, new suggestions, and changes in the functional plan to meet the limitations of the physical plan, but at the same time the first draft of floor plans developed in this manner will quite clearly interpret the business requirements of the project. This system of establishing the functional plan as a guide will be found far more satisfactory than to start with hazy ideas as to a general plan and then work backward in a maze of alterations. The problem of setting up the detailed requirements of the functional plan is one which gradually unravels itself if each unit is considered in light of past ex- perience and probable operation. Perhaps this fact can be better indicated by considering separately each of the six subdivisions of the functional plan as already set forth. The first important consideration relative to pub- lic space is established by the following question: What proportion of the total net floor space can safely be allowed for public and other non-income producing space? The best answer to this question is to be found by analyzing the plans of a number of successful commercial hotels of average size. For this pur- pose there are presented on Pages 34 and 35 tabu- PeleAs Nie Ne ENG GeeAC NED eB eUGLels Dub NeGemel it nO, OOM IM BORIC AL. HOE: i) Sao The Robert E. Lee, Laredo, Texas John M. Marriott, Architect HE building contains 126 bedrooms, all with private bath, 28 of which are corner rooms ar- - ranged en suite. There are four sample rooms. Construction is of reinforced concrete with brick and tile walls. Note the interesting use of the full lot for the first story. The Furnishings of the Robert E. Lee Hotel were executed by the PICK-BARTH Companies. am « f— a Oo | 7 : ! \ “MEWS - STAND 0 = el Ry s 3 -EATRANCE: | ‘ J : a= = === : 2 ; 3 / Hs = x | | Roomar } 2 1 =! 2 3 MANAGERS 2 2 " OFfice » w “ | « ni H ertan 2 hn fore ms] i ss . a a “4 SEES SS EE Sra a aay nal) | SR elt erat bp af iF | : |: DEN 29 0 a ee een eee aes ) S ‘ for eee ar | 1 ; | Pd) Room aes [| } Enjeance | wae a lle lle ee ee SO = oe: ron earse The 32nd and 33rd floors are laid out as complete apart- ments. co WALK 5 eeenice Sea 2. ss, 5 es , = q STORAGE | | i a fm Sy Ife J Orrice. BANQUET» ofl ROOM _ er" A akstls Ul - CORRIDOR aukdovey 519 ANG (ae CHECK sa OrEtCCE The Warwick, New York Geo. B. Post &§ Sons, Architects—Emery Roth, Associate HERE is another of the fine recent New York metropolitan hotels. This is a splendid example of the effect of the zoning regulations in New York, which require setbacks. If properly treated, these setbacks provide unusual architectural beauty. Plans of the various floors clearly indicate the layout. The typical floor plan indicates apartments of from one to three rooms with full serving pantry equipment. The Furnishings and Equipment of the Warwick were planned and executed completely by the PICK-BARTH Companies. = | Ly | a3t | taeite iL iL MER GORS, Al DINING ROOM 3D'-o°s S807 a LI | ee or SERVICE WALL a] \ em ja lle First Floor Plan 38 WOT EG Pl ANENGLINIG ACN DI O20 ub lea Nee Various Types of Guest-Room Units 4G bie ar page presents a series of 12 room units selected from actual commercial hotels where the operation has proven successful. As a rule, room and bath units must be designed to meet specific conditions, and no one type of unit can be taken as ideal. The purpose of presenting these plans is to offer a number of valuable suggestions as to layout and proportions. These plans were drawn by Harry Prince, who is one of the consult- ing editors of this book, and they include a broad range of dimensions and arrangement. It will be noted that the room sizes are given in each case and particular features are brought out in the captions below each plan. Two double rooms, one with twin beds, two baths, two good closets. Area 612 sq. ft. Out- side wall frontage 24’. Depth to corridor 25’ 6”. Communicat- ing doors permit arrangement en suite. A commodious plan that could be condensed by decreas- ing depth slightly. Two double rooms, one with twin-beds, two baths, two closets. Area 462 sq. ft. Out- side wall frontage 22’. Depth to corridor 21’. Two twin-bed rooms with baths and closets. Area 688 sq. ft. Wall frontage 27’. Depth 25’ 6”. double rooms, one with twin Two baths, good closets. Note Two beds. column arrangement. ft. Outside wall 31’. ridor 19’, Area 589 sq. Depth to cor- Two double-bed rooms, with two baths, two closets. Area 425 sq. ft. Wall frontage 20’. Depth to corridor 21’ 37% Three single rooms shown above, each with shower compartment and lavatory in guest room. Area for two room units 363 sq. ft. Frontage for two rooms 22’ 3”, Depth to corridor 16’ 4”. Note connecting foyers and absence of interior columns. ay \S} bo) 4 Two double rooms with showers and good closets. Area 405 sq. ft. Outside wall frontage 23’ 8”. Depth to corridor 17’. Two with shower the other with single rooms; one toilet compartment. Each has a good closet and an appearance of comfortable space in rooms of mini- mum dimensions. Area 312 sq. ft. Outside wall front- age 22’. Depth to corri- dor 14’ 6”. No interior column shown. Two single rooms, one shower, one toilet, no closets. Area 351 sq. ft. Wall frontage 17 ft. Depth to corridor 20’ 8”. Two double rooms with compact baths and broad shallow closets. Note space lost in right hand unit due to columns. Area 415 sq. ft. Outside wall frontage 24’. Depth to corridor 17’ 4”. Three twin-bed rooms shown above, each with bath or shower. Area of two rooms 539 sq. ft. Frontage 24’ 6”. Depth 22’. Two twin-bed rooms of commodious size each with bath and very broad shallow closets of wardrobe type. Note extension of column enclosures for architectural bal- ance. Area 673 sq. ft. Outside wall front- age 34’ 6”. Depth to corridor 19’ 6”, Palas NeNeloON Whexa Gn jen mek nee 78 32,624 418.25 10,048 42,672 PlAaNeNe NS GerAgN Dee be Uris la dN Gay Hb COMM eR CAM «Ho OTR i 41 Typical Construction Cost Distribution For a Modern Fireproof Commercial Hotel 200 Rooms Hotal.Cost-$ 715,000 | CushtsCost s0c Description Steel and concrete frame, concrete floor arches, cement floors, steel trim wood doors, electric elevators, mechanical ventilation, tile bath rooms, all rooms with bath, good labor and transportation conditions. Itemized Cost Distribution Per Room $3,575 Items Cost Per Cent Costsper CuFt. EERE MSANS 5... oo es $ 28,000 .0391 .0226 ftecme ce Ventilating .............. 37,000 0518 03 Maegenioyece Millwork.............. 65,000 O91 0526 Re ee es oe eee es 8,000 OII2 .0064 SR ty Fin wo os ve ee ee 142,000 .198 -II51 Lo oo RS 92,000 128 075 Pere teareisC ION. ke ee ee 16,000 0224 .0128 Paintme’ (No Decorating)........... 6,000 0085 005 POE Ee 45,000 .063 0305 US) UO So ena 75,000 105 .0609 Menunreceoneet: Metal............. 5,000 .007 .004. Ree IKTUITES. 25k ee 31,000 0433 0251 Meee Si Ors WEIN... owe eee 14,500 0202 O117 OP 4,500 .0062 .0035 Matoe, iile & Terra Cotta ......... 21,000 0293 O17 RTC E GMC ic ccc ex op os ws eee os 40,000 056 0324 A Ts eh 45,000 063 0365 RATS 1S 28,000 0391 0226 ee ee ew ew es 12,000 .0167 .0096 Totals $715,000 100% 58c (Continued from Page 36) tion of an investment, which by a relatively small additional expenditure, could be placed entirely on a good paying basis. Another phase in planning which has much to do with ultimate cost saving or with the protection of the investment is found in relation to ithe question of rentable space. Very often a new hotel in smaller cities and towns may be in a location which at the time of building does not justify the provision of stores and shops for sub-rental, because the demand has not yet developed in the neighborhood. It is to be noted, however, that the new hotel very often stimulates commercial development in the neighbor- hood and it is quite a usual experience to see a new a high-class retail district grow in the neighborhood of the new building. This means that within five or ten years there may be a ready market for good store or shop space at a price which would certainly pay the hotel management if they had such space to lease. It is quite apparent, then, that wise procedure in planning will so arrange the public space and the structural members of the building at relative small expense or with little disturbance, a remodeling pro- gram can be carried out to introduce several stores on the ground floor. This is a method of providing additional income at a time when taxes have become higher. It not only helps to carry the building for at least its lower portions, but in many cases will add handsomely to the net profit. BO TE as RS AL NEN AN Ge ASN Da Owen ated ly Tene G Hotel Ritz-Carlton Boston, Mass. Strickland, Blodget & Law, Architects The Food Service Equipment and a Majority of the Furnishings of the Hotel Ritz-Carlton were supplied by the PICK-BARTH Companies ‘a ta a "Eig 2 Bro Doom Bio Rom Bep Doow f Bir Room f deo a ver akg] work a | wo venksp 9 Main Floor Plan Typical Floor Plan Chapter III Exterior Architecture of the Commercial Hotel In the preceding chapter on planning the fact has been made plain that a new commercial hotel differs as an architectural problem from many other types of buildings because it must be designed from the inside out. Only after the floor plans have been definitely developed should any serious effort be made to design the exterior. This fact in no way is meant to belittle the value of good exterior design because there can be no doubt that a pleasing impression at first sight is an indication of good service. Whether the impres- sion be conscious or sub-conscious the average guest is very likely to establish his advance impres- sion of the hotel on his first sight of the exterior. Experience has indicated another value of good exterior architecture for the modern commercial hotel. Sub-rental leases may be made more rapidly and at higher rentals in buildings of good appear- ance. Financing is often made easier by the same factor because a higher real estate value invariably attaches to a building of attractive appearance as opposed to one of mediocre design. While it is apparent and logical that the hotel man’s interest in his exterior will be primarily in- fluenced by economic rather than artistic considera- tions it is also obvious that there are sound business reasons as well as no small measure of pride in- volved in the desire to have a building of good ex- terior design. There will be found illustrated in this book a large number of modern commercial hotels many of which PORES OE ie at tie estes aD I Ousine have excellent exteriors and all of which are at least fairly good. Naturally these are adaptations of architectural styles or combinations of details and motifs from several styles. After all, the hotel exterior is but a cloak design to cover the prede- termined types of space established by the plans. Therefore it can be expected only to express the purpose of that space with a sensible degree of at- tractiveness, limited as the designer is by arbitrary exterior openings and the ever-present necessity for economy. The exterior architectural treatment of hotels ranging from seventy-five to around two hundred rooms often becomes a difficult problem from the designer’s point of view because of the conflict be- tween the desires of the owner and the real require- ments of the problem. ‘The major difficulty arises from the fact that most of the smaller hotels are located in relatively small cities and towns where each may well be one of the important and impos- ing buildings. It is often the desire of the owner to have his new hotel designed in the style of one of the famous large commercial hotels to be found in New York, Chicago, and other major centers, or to introduce unique features which have no proper place in the design. It is worth while to note the difference between small and large commercial hotels from an archi- tectural point of view. Large hotels are generally located in the congested areas in large cities. Their mass is lost among other buildings or at least they Grand Stair in the Bismarck Hotel, Chicago Rapp & Rapp, Architects 43 HOTEL PLANNING Entrance Detail of Hotel Ansley, Atlanta, Ga. Brinton B. Davis, Architect do not stand out as any more important than nearby office buildings and other structures of nearly equal size. The very size of a commercial hotel of six hundred to twelve hundred rooms and the necessity for keeping costs within reasonable bounds limits the architectural details to special treatment of the base courses around the first two or possibly three floors and to the cornices. There may be a few decorative elements added to the facade in the form of balconies, special window treatments or other features in the space between the base and the cornice, but these are of negligible importance. The base is the part of the building which is most seen, People seldom take occasion to look up at a tall building when they pass it along the street, but they do appreciate and note the architectural treatment that is within easy vision. In the base the store fronts and the entrances are the main features. The store frontage is so valuable very often that it is difficult for the architect to give due importance to the hotel entrance. The height of such buildings of course is due to the land cost. Set-backs are a new architectural feature characteristic of modern hotels in cities which have a zoning ordinance similar to that in effect in New York. The small hotel is more often seen as a mass because it is less often in competition with structures of equal size or larger size close by. Very few mod- erate size cities are so densely built up that the indi- vidual large buildings do not stand out independent of each other. For this reason the design of the fa- cade and often of the sides of the hotel is fully as im- portant as the design treatment of the base. The necessity for extreme heights is not so great as in large cities, partly because a hotel of two hundred rooms or less cannot be administered so efficiently AND) OUST Pate TelNeG if it is divided up into a great many floors, and partly because land values, while high, are not so prohibitive as in large cities. This lack of height does not give the architect sufficient facade space to utilize the same architectural treatment as on city hotels, for there are too few stories intervening be- tween the base and the cornice and there are sel- dom any set-backs; consequently the design must be one which is pleasing as a whole. Architectural styles suitable for small hotels are as varied as for any other type of important build- ing. In spite of what has just been said it is pos- sible to adopt the simple and dignified treatment which has been developed in modern city hotels for these smaller buildings whenever the structure 1s located in a similar relation to other large build- ings. The two hundred room hotel situated on the main business street of a moderate size city, par- ticularly if it be on an interior lot between office buildings, department stores or other structures of some magnitude, may very properly be treated with a simple facade having its principal features con- fined to the base and possibly to the windows of the public rooms on the second floor above the stores. This sort of treatment, however, may be very awkward and unimpressive if foreed when not needed. . A more successful architectural treatment than the imitation of large city hotels is to adopt a style appropriate to the locality. Some historical prece- dent closely associated with the history of the city may indicate the most desirable treatment. Colonial or Georgian motifs as developed either in the north- ern or southern states are often particularly suc- cessful along the eastern seaboard. The Pennsyl- vania Dutch type of architecture is very charming and can be used to good effect particularly in the Detail, Forty-fourth St. Hotel, New York Rouse & Goldstone, Architects Peek OAR Crd tr Cor URE) OF TH E COMMERCI Aste ODE Typical Floor Plan 7 L a F = Be Se = BR “51 — I ee BZ" 50 is BR WAI HH —— —— I P-) BR “46 BR “47 a 3 | BR 46 — BR “45 I s | B BRA BRAS 3 } +e 3 BR *42 BRA B) B BR 40 BR™39 3 3 DR “56 BES B sete aa. | > BR 756 | BRSBS ingen onc a | * BE *34 S DBR “33 | > ee | yy = 7 a = = = >) Hees tt 2 [> | tree ct | = ° 2 | bel i | Reet be z | = pence | ty} sess i} seen PEt sees ipl tty ; Cees > | at LJ ot aa) | eee ul Hs = TEV s | ‘Hex a4 HALL iil - pPR*3o0 I | ! im! THER |} } — e Ce Os RR Pp O42, = * e | +e H |i ! a B| B o) Fe) & s 3 | ® B BR 28 |]? | | Wor 4 ra, | st | - LR Ze BRA BR*22 BR "20 BR" 16] DR * 16 | Bt Bz *i2 B2*10 B26 | | it i | _ = Z is Py otoer * B : 1 py stoke 74 PERC OCK Hotel Washington, Shreveport, La. Mann & Stern, Architects HIS is a commercial hotel having 271 bedroom units all with bath, except 17 living rooms to form suites and 10 bedrooms having lavatories only. 75 per cent of the bathrooms have tubs and 25 per cent have showers. Building completed in 1925 at a cost of approximately $3500 a room. TH Mi The complete contract fcr the Interior Decoration, Furnishings and Equipment of the Hotel Washington was executed by the PICK-BARTH Companies. Ss PALM £010 M Ba id] Kcore ¢ i iF a Ss ae eee Sot | = =. | = . =a y re ~PLATTORM * CONVENTION HALL BALL LIVING 200M Laois Pierce | First Floor - UPPER PART- OF - DINING 200% 4h DINING-200K! | not ] 1" t U = © ota & 46 HOTEL PLANNING AN Do OCU Tel LENG (7 ‘ , i ngs THEBARENOP, Go te ox 1% TREATMENT OF STORE FRONTS IN HOTEL ROWE, GRAND RAPIDS, MICH. B. K. Gibson & Co., Architects TREATMENT OF STORE FRONTS IN WARM FRIEND TAVERN, HOLLAND, MICH. Raymond C. Snow & Co., Architects Eee eee ROL weARR: CoH lie Col UR he OF TH ECO MER WALI eae OT Eo 47 Attractive Door and Window Details, Hotel Warwick, Philadelphia, Pa. Hahn & Baylinson, Architects Central Atlantic States. Other styles may be de- rived from French, English, Spanish, Pueblo and Mission architecture and are most successful if used in appropriate localities. For the very small hotels ranging from fifty to one hundred twenty-five rooms modifications of the country inn style or treatment similar to that found in the larger mansion houses of the region would be far preferable to an imita- tion of a city type building. Looking upon the architectural treatment of the moderate size hotel from its economic aspects brings in other considerations. It will be granted that the attractive appearance of any hotel whether commer- cial or residential adds in developing prestige and draws trade. Small commercial hotels throughout the country today are enjoying great prosperity from the rapidly increasing motor tourist traffic. Many of these people want the quality and style of city hotels wherever they go. Even the camper- tourist type when they do stop at hotels will prefer the well-designed and modern appearing building to any others if the prices are not out of line. Purely commercial traffic is not repelled by an artistic ex- terior 1f the room rates are kept in the line with the usual commercial hotel tariffs. Economy of construction, however, calls for sim- plicity, and the architect cannot attempt a country club in his endeavor to produce an individualistic architectural treatment for the hotel. Mass, pro- portion, color and texture are, however, more im- portant than ornamentation in good architecture and these really cost nothing beyond the services of a skilled designer. The rectangular plan and a sim- ple shape for the building are least expensive. This limits the designer, and compels the omission of towers, turrets, rambling wings and ells, and other excrescences which at best can be seldom justified when one considers them from the hotel manager’s point of view. Economy of cubic contents generally calls for a flat roof. In hotels of this type the principal entrance be- comes the main feature in the architectural treat- ment of the lower part of the building. Store tronts, while invariably desirable when adequate rentals can be obtained, seldom are so important as to crowd out a pleasing treatment of the main doorways. The stores very often are best developed as small shops to be rented to druggists, confectioners, florists, haberdashers, modistes and hair dressing parlors, and can be treated in a more intimate style than would be desirable for large city hotels. The shops of course should be designed as a definite part of the building and much architectural value is gained if the signs over the shops can also be controlled as to type and size. The next most important feature in the facade design is the treatment of the windows. Most hotel plans call for lobbies, dining rooms or other public space utilizing the street fronts of the building, sometimes at the ground floor, but more often where stores are present on the second floor of the building. These rooms be- ing larger than guest rooms call for windows of some size and prominence and these windows can be given architectural ornamentation and made an important feature in the exterior design. The guest room windows, however, for the sake of economy must be kept uniform in size and little can be done with them other than to see that their proportions are satisfactory. Cornices and balconies vary in their treatment with the different styles of archi- tecture and need little comment beyond the state- ment that they should be subordinated. Economy cannot be too frequently emphasized as being the predominant problem in hotel design, but economy in first cost must not be obtained at the expense of operating profits. This means that short- sighted economy which results in a bare and unin- teresting facade or the economy in first cost which comes from the use of cheap materials cannot be tolerated because the one drives away desirable trade and the other adds to the annual maintenance costs. Both of them reduce profits. A happy medium must be struck to get a building of excel- lent appearance and of sound construction without extravagance in either design or materials. Brick HOTEL PLANNING ANDO UTEET TUNG Iowa rchitects , son City Ma , Hotel Hanford Proudfoot A ’ awson & R Bird Hotel Grim, Texarkana, Ark. Mann & Stern, Architects Pere hea CH iE Cr URE ORS THE COMMERCIAL HOTEL 49 Window and Cornice Treatment—Upper Portion of Auditorium Hotel, Cleveland, Ohio Geo. A. Ebeling, Architect is perhaps the principal material to be used in most modern hotel facades because of its permanency, color and texture values and negligible maintenance costs. The base of the building doubtless will be of stone, but it may not be carried up above the water table—perhaps two or three feet above the sidewalk grade. Stone work may also be used around doors, for the quoins when the cornice of the building is to be emphasized, for a belt course and possibly for some special architectural features such as columns or pilasters. Cast stone or terra cotta can be satisfactorily used in the higher parts of the building, as for the cornices and for decora- tive inserts in the brick work, to just as good effect and without the initial cost of the more expensive masonry materials. If the main walls are of brick they may be of light or dark color and may be given a great deal of interesting variety through pattern work and through the use of colored mortar or deeply recessed mortar joints. Some of the old Colonial houses were built of common brick which was whitewashed or painted, and this sort of treat- ment, where appropriate, is very attractive and at the same time economical. Stucco may be used for the main walls of the building over terra cotta blocks or other masonry or fireproof backing and is of course particularly appropriate for Spanish, Pueblo, Mission and some forms of English archi- tecture. It must be of first quality, for poor stucco work is a waste of money and involves considerable maintenance expense, while good workmanship pro- duces a wall of very satisfactory appearance and permanence. Stone is occasionally used for facing an entire building, but only where cut stone can be had at very low cost. The decorative features of the building facade should likewise be of the best quality. Iron work is often used for balconies, hand rails, ornamental lanterns, sign brackets, and similar features. It re- quires regular painting to maintain it m good con- dition, but is very much less expensive than bronze or copper in similar places. The store fronts, how- ever, which are close to the eye and which are sub- ject to wear and abrasion should invariably be of the best materials. Copper or bronze are almost the only materials to use in such places, although occasionally copper bearing steel can be substituted if a painted finish is acceptable. Concrete can be used for various features such as balustrades, ter- race walls, lamp standards and fountains. The cost of this material is quite low, and very handsome effects can be produced with it when in the hands of a skillful worker. Cornices, if not built of terra cotta, can very satisfactorily be constructed of sheet metal, either galvanized copper bearing iron, or cop- per. The principal problem for the hotel owner to face in developing a satisfactory architectural design for his building is to select a skilled architect and to give him reasonable leeway in suggestion elevations which fit the requirements of the plan and which are appropriate to the site. The owner should forego forcing the architect to carry out special features he may have in mind if the architect ad- vises him that such features are not consistent with the proper treatment of his building. No architect can do his best work if he is forced to graft a Turkish minaret upon a southern Colonial building, but on the other hand it must not be assumed that the architect should be confined to designing his §9 EOE Lies Pala NEN LenS building in any pure architectural style. It is quite satisfactory to utilize features of various styles when they can be harmonized together to form a tasteful design. . The problem of signs to attract business to a hotel should be considered an architectural problem, al- though it is seldom put into this category by the average hotel owner. Wherever possible, the sign should be designed as a part of the facade and at least it should be designed in keeping with the style of the hotel both as to its form and the character of its lettering. The sign problem is two-fold. A sign should be such as to clearly mark the location of a hotel for persons passing close to it so that motorists and other strangers to the town may find the building without difficulty. There is often also a need for distinguishing the hotel as to its position in the city from a considerable distance so that peo- ple not in the immediate vicinity can approach the building as directly as possible. In many cases this results in a need for two distinct types of signs; one definitely designed to attract the eye of persons on the street in the immediate vicinity, and the other elevated and of such size and position as to be seen for the maximum distance. The first sign may be relatively small, dignified in appearance, and may well be made a part of a marquee or other archi- tectural feature near the entrance to the building. The second type of sign is generally best placed AND? O.U3Ie Te hEN: G upon the roof of the building and may even be set back from the face of the building so as not to be visible from the street and in such manner as not to detract from the architectural appearance of the building when seen close by. This sign should be, of course, larger—the letters standing out distinct from each other so as to be read at considerable distances. An alternative to this larger sign for at- tracting attention from considerable distances is the use of road signs and markers so that motorists and others will find their path to the hotel clearly de- fined. Often this is the less expensive method and is generally used to a certain extent whether or not a large electric sign is to be used on the building. Architecturally, of course, it is preferable. Care should be taken in the location of electric signs so that their lights will not be objectionable to occupants of rooms having windows near the sign. Flashing signs, particularly, are objectionable when- ever their light can be reflected into bedrooms. For- tunately, the small commercial hotel does not have to compete with high power electric signs such as characterize the “white ways” of great cities and they can get just as much value out of a conserva- tive, well-designed and inexpensive name sign archi- tecturally in style with the building as larger hotels can get with large and often ugly and invariably ex- pensive signs needed where the competition for at- tention is great or publicity value is high. The Interesting Sunken Garden of the Coronado Hotel, St. Louis, Mo. Preston J. Bradshaw, Architect Tower of The Stevens, Chicago A GROUP OF TYPICAL MODERN COMMERCIAL HOTELS FOLLOWING WILL BE FOUND PLANS AND ILLUSTRATIONS OF ELEVEN SMALL AND MEDIUM SIZED AMERICAN HOTELS OR PEC O MINER CAG ye PE QD =p! HOTEL - PLANNING AND OP TEPTRIaac 1h The Exterior of the Greystone Is Entirely of Indiana Limestone Hotel Greystone, Bedford, Ind. Nicol, Scholer & Hoffman, Architects HIS hotel represents a modern solution of the typical commercial hotel problem in the smaller city. It contains 82 guest rooms of which 26 have bath, 4 have toilet, 3 sample rooms with bath, and 49 rooms without bath. The public portion of the hotel comprises the main lobby with mezzanine gallery, two lobby lounges, two mezzanine lounges, dining room, coffee shop and ballroom. The banquet hall or ballroom, 30x61 feet in size is located directly over the kitchen and is connected with it by elevator and stairs. Sub-rentals have been introduced in the form of three shops (and the coffee shop), facing on the principal street frontage. It will be noted that the coffee shop has direct service from the kitchen. BOR Ele ELAN NEN GY AYN DO UiTP htt NG Hotel Greystone Bedford, Indiana HE construction of this building is of reinforced concrete with the en- tire exterior of Indiana limestone, which is quite fitting for a hotel located in the greatest limestone center of the world. The building was completed about July Ist, 1923, at a cost of approximately $2,500 a room. The general specifications are of first class type, including terrazzo, marble and tile floors, gum or birch in- terior trim, and excellent types of heat- ing, plumbing and wiring systems. The typical floor plan is arranged in a straight corridor layout to fit a long narrow perimeter, and while there are no special features in the planning, this has been carried out with a view to pro- viding an efficient hotel, which should operate on a sound business basis and is probably not too large as the first unit for a town of this size. The complete contract for the In- terior Decorations, Furnishings and Eauibment of the Greystone was ex- ecuted by the PICK-BARTH Com- panies. View in the Lounge COFFEE SHOP SEOP DINING RM eG a SHOP OUNGE FIRST FLOOR PLAN [BED R | LOUNGE STORAGE \ | = Ss ieee Seeceocmemnanl a eam SERV: | [|BED R = i 12 x] ING IBED R | BALL RM Saba == CHECK |o— : HIBED R == RM Iwo BED R i LOUNGE MEZZANINE FLOOR PLAN aes] d | fo ie) = I SnIES TYPICAL FLOOR PLAN B-OvD EL. PLAN ONGL SoG o SAGN DD oO Uc Ret erat Ne vt se ailigett | aos fa agen HOTEL NORTOLK for.-THe---* Hotel Norfolk Norfolk, Neb. H. L. Stevens &¥ Co.,. Architects The Hotel Norfolk is a five story building of fireproof construction containing 125 guest rooms of which 73 are with bath. There are five sample rooms. The lobby is wainscoted with walnut to the height of eight feet and is floored with terrazzo, Besides a main dining room, there is a coffee shop, three private dining rooms and a ballroom seating five hundred. The Norfolk is one of the Eppley Chain hotels, each unit of which has been developed on a very successful basis by a careful study of the various elements of hotel planning and operation, which in their proper com- bination, provide the kind of service appreciated by commercial travelers. At the same time, the investment is carefully guarded by efficient planning as indicated on the opposite page. Particular care is given in the planning of these hotels to the question of properly adjusting income and non-income producing space. Rooms are carefully proportioned in size, equipment and in the rates, so that accommodations are available for almost all types of travelers, thus maintaining a satisfactory occupancy percentage. The complete Furnishings and Equipme nt of the Hotel Norfolk were executed by the PICK-BARTH Companies. BOVEY Ly SP LAN NL NeG BEND” -OsDet yr IRIN iG | ‘ = aa —=ry i PASSAGE if Rae Re same Mh iene = ica ares = | | Pre trry eee : | ! of + y _ CorFet Stop Peg rte ‘ Priv Dising toom H 18 156 [] | Rectiving Room { Gi a. oP | ay isi : Pry DING ROOM |} | Dining Qoom i STORE-“e ; ES H 1Z+\9" J \9'a39" MANAGER'S 20Ic 19x40 wy il Spa cS OFFICE | resco > 7 WGA Tt aes WEN | phonis. tL —/ SS SS nc! pais a La Ws : ee ee Paeenie : ae) ja ph ees it | | Gaory! | = he sais | DRuG | | 47.5 < - | | | TORE- | Sjoert ry . 7 | | owt | | | | | | 53 | | | a | | 241A’ | | a a a | Sy ae | - ——— re — @ = am = | ces pe | — | 76" 0° Se ee ea ee ol : { eee “FIRST *FLOOR- PLAN: Hee oe phtorevele t@ Rie ROA a ees HoTeL- NorFoLk: cHTecTS ¢ Eilauirees Scale L ( Naped 1 / TEAGO— ILLiWors = Pau eT sy are fou { ST = ee Se, ee T | — — — | | Balqurr= peace PTO 7] 2-744 |] | | ' 4 eat ' 1 Ten9 | jOLey | Hh | IN ! a i} r a T] \ H \ ' ' ' —— PRCUET é! | | BALL ANO-BANQueT Boom | | ET a4 Seevice |} bi } | ai hee | B ]|2-242 | ee) | Ms Ite od | 4 if Lien Blom le'x 24) si! | \ ! ! u Way ! | c c { ) | = ilPs[ez° He o) lone = Y CoeRriDoe ili ee fet ' # T1-Te c | ; UPPER PADT! fi y Pt \ rf W i \ | ; OF LOBBY: | ay PeIVaTE iy 5 BW b at | Ne ee peed Ol 2s A M0 yy Pt cee ea cee i cr aera aa \e'a rq ; 2-206) ~ | 2-208 D210} *| 2-212 " tas fo'a15" Ons 10'«15" eee ee ee ] = {76-0 Secoulp: Floor -|PLan - Scaie |. 4l'-0" _ [aetlss| Datus | | ‘ 0% {is is uegeaing SYMBOLS eee te Me Cal, =e 15% | VL! s. vsn\ss| LAVATODIES Depa RA4 ih 1p WeLuoes 5 C-cLos | Was MMPLE ROOMS JM Ore P.T.- PUBLIC TOILET B == {25 BoomS-TOrAL Hoye Mae ll =ahe 3 We ee | [5 || r-a2 T - Toier | ae |a) Je Aa Y teens oe Stine Feo 9 Fer | | ja | & + ‘“ : Al : 1o'u1@ ia outg | = — ry mil imc ee B03}]|2-05/] | 2-O7]]| 2-09] | Qi |]| RI5]]) V7} [} Ri9|} | R21} ]) Q25) pes|: R27 sy + R-38 : ss] , Tie wae ud | eae eu | esl eu | | aetew |] | tea | qn\4 rh) Sele] ~ = a | 6 wes | 3 , | | Wie | a = rDe | ‘ dteah — = EB. | Corrkipor x p36] | ye rT Fe ae — ; aia | i) + B i} 6 3B > Ts.tbs a | ey Pol F lee) a | a = | : < [rweiic | 5 ———— 1 156 | sip at od | Law| a SS | 02 |||/R-04 R08 |] \Q10}} |Ri2}]/R-i4 |}} Rie |p R18 ||\ezo])e22/}/ 224 |] \e-2e} 2-24) /R-30)} R32) be R34 | | tons" aus fue ae eeu ees I2's18" eeus'| a Bens ieais’ r= ees’) exis | vais’ | b. sae | Stes ) | | ! LS | i | fl | eeu | rite LE: eee : : 1716 WLSTEVENS ¢ Co AecHitects ¢ Dicutees ge ChiCAge.- ILLiNors: “TYPICAL: FLOOR - PLAN--- ( THeee Lite THis) es soe | 50S 3 = Ee HoTeEL NorFoLe “NORFOLK - NEB + aL Floor Plans of the Hotel Norfolk, Norfolk, Neb. ‘THESE interesting plans indicate a careful study of space efficiency and the provision of a good proportion of income bearing space. A large portion of the first floor plan is given over to sub-rental space. In fact, practically the entire plan in- cludes income producing space of one kind or another. The details of space distribution on the typical floor plan is indi- cated in the small figures above the plan. FOLLOWING the present trend of hotel design, the Hotel Norfolk has made use of the disappearing beds in various rooms, as may be seen in the above plans (i. e. rooms R34 and R234). An interesting feature is the installation of two disap- pearing beds in the private dining room on the second floor, al- lowing this room to be used for overflow sleeping quarters dur- ing conventions, etc. The beds used are all of the Recess type. HOTEL PLANNING Hotel Wicomico, Salisbury, Md. B. K. Gibson & Co., Architects 6 Bossi hotel has been planned on a site of odd proportions and perimeter and every effert has been made to use the space efheiency in order to keep room rates on a reasonable basis and still main- tain the property as a paying investment, Che basement is laid out to include full service facilities and provides income space in the form of cafeteria, barber shop, billiard room, ete, About one-half of the first floor has been given over to three stores, the lobby being of ample size for its purpose and attractively laid out. The kitchen and dining room are well arranged for access and intercom- munication, while from the guest point ot wiew the dining room is well sepa- rated from the lobby to give a greater degree of privacy, The typical floor plan includes 13 rooms with bath, ro rooms without bath and lavatory only, 4 roams are arranged with one bath serv- ing two rooms. The arrangement of rooms 4 and t5 and 18 and ro shown on the plan on the opposite page, pro- vide baths in a small entry which can be arranged for access by tenants of rooms without bath if this is found desirable, or the one bath serves two rooms. ‘he compete contract for the Furnishings and Bguip- ment of the Hicemice wes executed dy the PICK. BARTH Companies, AND Aaence Pee. e My May MENT AN GOUTELERING PS sss shai ry ee ee — HOTEL PLANNING AND OrUeT erie bl aCs 57 con an ual | ' rN Hotel Wicomico, Salisbury, Md. ID) \\ B. K. Gibson & Co., Architects afore is a typical commercial hotel for a small town in the South. It contains 134 rooms of which 73 are arranged with bath and 61 with lavatory only. The construction is of reinforced N concrete with exterior of face brick trimmed with stone. Nill Al Vail Typical loor £8 HOTEL PLANNIN GAN D 20,0 Fast Nee Hotel Fort Armstrong, Rock Island, III. Chas. Wheeler Nicol, Architect qs is a commercial hotel of 196 rooms, consisting of 107 rooms with bath, 6 sample rooms with bath, 12 rooms with shower, 24 rooms without bath, and IO suites equal to 26 rooms. The building was completed June Ist, 1926, and is constructed with a reinforced concrete skeleton frame, face brick exteriors, trimmed with stone or terra cotta, terrazzo and marble floors in lobbies, terrazzo and tile floors in bath rooms, toilet rooms, etc. Terrazzo floors and stairs, ornamental plaster in public rooms, gum or birch interior trim, stained and varnished or enameled. Good lighting fixtures, splendid decoration of public spaces ; highest type of heating, plumbing and wiring system with above average plumbing fixtures, refrigeration, ventilation and in most cases laundry equipment is part of the building cost which was about $2,600 per room or 44 cents a cubic foot. EO bbe baa Ni NeLeN Ge AGN Ds Oo i keno Ne G *MLCHANICAL TQOVIENLAT- I} XITCHIN 5 "T! DTORAGT: ‘fe Hap N22 N interesting feature of the Hotel Ft. Armstrong is the Men’s Rec- reation Room adjacent to the Barber Shop. The six Bowling Alleys and the Billiard Room not only are welcome at- tractions to the transient guests, but make a bid for local patronage too. Here is an example of basement space being put to very excellent use. PAs > A @ EB 1 < ‘T RVNEK: at Left Basement Plan Hotel Fort Armstrong Rock Island, Il. a Alas PTLOOeX seale Ye -y- PLAN-TOR 4 5-6-$74 Fly: The Food Service Equipment and a large share of the Furnishings of the Fort Armstrong were supplied by the PICK-BARTH Companies. H = eee (ate ‘ioe he! VY ' ie -—TIP 27) Zook VLA ye MEZZANINE Oo LOVNGE to egy a Ome j Loom: DAN OVET @& DALL ‘ROOM: DANQVET-| STRVICE if : a Ae ‘nrhvide {Mare OPPLR PART _ oF Loney eee ZZANINE-| | aN wm 90 6 edema fem | 5 Phere | @ BS Livina Roon “CHAMBER: NARAGIRS-SVITE- Hf 1 | : F | -MILIZAN! yet LOOR-~+ | STORAGE | f OTD Ee (PSCtAuN NPN WG) AON De. O- User Bet ie tele ! Plans of the suet a] Hotel Manitowoc Manitowoc, Wis. Martin Tullgren & Sons, Architects WU | CorRrRIvoDoR- = LOCKERS | fo =z mM 2 KITCHEN BARBER. SHOP SCALE ° 10" 20° Basement Floor Plan PRIVATE ETP DINING ROOM VAULT BALCONY a UPPER PART OF BANK > Z is} O =! z a SCALE (6) 10’ a0 0) 10° 20 Mezzanine Floor Plan Ground Floor Plan HOw sa Pe AGNON Ni G AGN’ D OUTFITTING 61 Hotel Manitowoc, Manitowoc, Wis. Martin Tullgren & Sons, Architects epeets hotel, containing approximately 120 rooms is designed both for catering to regular commercial trade and to the large automobile tourist traffic which flows over the roads of the state. A considerable part of the lower floors is given over to sub-rental space which has necessitated the locating of the kitchens in the basement. An examination of the typical floor plan shows that rooms are not generally expected to be engaged in suite. The rooms are equipped with bath, but with no clothes closets. Like many other well planned hotels, the Manitowoc makes use of the disappearing bed in the Sample Rooms, in this case a bed of the roller type being employed. The complete contract for the Furnishings and Equipment of the Hotel Mani- towoc was executed by the PICK-BARTH Companies. 62 HOTEL PLANNING AND OUTEITTING eT eS a. Deirecen ones ete erect lnc Lorna. ssbitrision sein iM ee FRR ie el seca CLO L CES GE ARAL 5 AE ce A Pty Hotel Bothwell, Sedalia, Mo. H. L. Stevens &§ Co., Architects HIS is a commercial hotel having 109 guest rooms and 75 baths and designed for a city of 25,000 inhabitants. The total investment in the ground and building is approximately $400,000 with an additional $90,000 for furnishings and equipment. The building is of modern fireproof construction throughout with exterior of brick trimmed with stone. The complete contract for. the Interior Decoration, Furnishings and Equipment of the Hotel Bothwell was executed by the PICK-BARTH Companies. HOTEL PLANNING AND OUTFITTING 6 Floor Plans of the Hotel Bothwell, Sedalia, Mo. 5 ee Cavpedree 4 panty soo | J | Teun Doom, fUtL Storage do) « ay | jen Wee > Bow Basement Plan at Left x = oes : HIS interesting basement layout has x 7 Boies bac 200M been carefully studied to supply well = pues $f S00 Dow. Lt related service sections, A particularly in- : a es teresting feature will be noted in the lower [ee OTN : = left hand corner of the plan. This is an Bre Pep rt FE —— fest sone ont arrangement of four display rooms which Shy Vet currsal fo waa ot een obviously are intended for commercial trav- sai ig [sere] Re ft. ibauny elers, and probably bring in direct income, thus utilizing what might otherwise be Te known as non-productive space. Wig ecall a ee - ret ee PeeseNT-Jwo SjToRy: Display Du 4 15:3 «178 i SERVICE cal ei DISPLA Doom & Mere PLAUKET jOQAGE Ts'o NU “mn Main Floor Plan at Right NTERING from the main street one finds well arranged two-story lounge and lobby with various service facilities easily available. A large part of this floor is given over to direct sub-rental space. The mezzanine floor is well ar- ranged with a comfortable lounge and ball and banquet room with the necessary auxiliary space. || LOUNGE S5Hop *3 15) x 403" PRESENT TWo STorRy Bloa- Srogt Room Fence Mezzanine Plan at Left T will also be noted that in addition to the public facili- ties on the mezzanine floor there are six guest rooms and a two room corner suite. These plans are efficiently arranged from the investment and op- erating points of view. Goereipoe= UPPER: Pay °F Loney - SUMMARY — rom all ] 58 Booms wi BATH hort 16 Jouler 5 = 35 ~ Lampory 337, Door (04 Doous- pral HoreL 1 im: {| | ni Typical Floor Plan at Right i. MBLESE 2 -——— | : [__ Toy = 5SAuPLe Po ' Stacn, HIS plan has been very carefully studied to give the maximum of rentable space without sacrifice of facilities necessary for the comfort of | guests. Here on a typical floor CT | are found seven rooms with lavatories and I4 rooms with bath, including the corner suite. Corr ince l wien | tm % *7 a 9 #10 jou |p] ee a #14 | Re 13°6 = 64 H.O°T BLY PICA N NED NG AND OU Pa ere NG Plans of | | Hotel Morgan, | Morgantown, We Va OP PER PPAR Ol; KITCHEN LC. BN : 4 UPPER PART. or DINING baie err GROUND STopy COTA NS. (IN ADDITION To THE CULINARY DEPARTMENTS) CLUB LUNCHEON COFFEE, SHor LODPDY AND DAR BDER SHOP {4 {| | { Pree PART OF oDRACr THLE PHD HES | | Rae: NE ii RM. = = al ill | ; ! aD Store's SToRete SGALEAD ee 1O__}5 20 _25Fr. ft Sit re Oopee lan MEZZANINE FLOOR PLAN aes special features of the plan shown on this and the opposite page include the interesting two- story lounge and dining rooms which could be attrac- tively planned because of the long narrow shape of the building, giving ample light and balanced fenestration on both sides of these rooms. In fact, the entire plan is extremely well balanced because advantage was taken of the perimeter shape. The top floor is entirely given over to a ball room or banquet room with the necessary auxiliary service space, and a pleasant roof garden which should be a valuable added feature. This build- ing is designed in simple but attractive architectural style, with exterior of face brick and trimmed with stone. HOT ELS PLAN NING SAND OUT EIT TI NG Hotel Morgan, Morgantown, W. Va. Holmboe & Pogue, Architects SERVICE KITCHEN 4 STORAGE BALL EM I Hn Scace— Fort te 9s TYPICAL FLOOR PLAN DaLL ROOM FLOOR PLAN HE Hotel Morgan, as shown on this and the opposite page, is an attractive commer- cial hotel containing 155 rooms of which 127 have baths, 20 have lavatories only, 5 are sam- ple rooms and there is one 3-room suite. The single rooms are arranged so that five other suites of two or three rooms are also available. The building is of steel skeleton frame con- struction with curtain walls of hollow tile and exterior of face brick. The floors are of bar joist concrete construction. The building was completed in 1925 at a total cost of approxi- mately $560,000 and furnishings approximating $100,000. The building contains 1,081,000 cubic feet and is built on a site 50 feet by 188 feet. The complete contract for the Furnishings and Equipment of the Hotel Morgan was ex- ecuted by the PICK-BARTH Companies. 66 HOTEL “PLANNING AN DS On DR iyibeNsG Hotel Altamont, Hazleton, Pa. HE ground floor plan of the Altamont Hotel is arranged with a large amount of sub-rental space, providing a direct income to offset operating costs. This space includes cafeteria, barber shop, beauty parlor and five large stores and shops. Very little space is given over to the entrance, which leads directly up to the main floor. On the main floor the lobby is found at the head of the stairs and is planned with the lounge to form a large and attractive main room. Stairs again lead up on both sides of the lobby to the banquet room with its auxiliary service space and to the dining room. Two writing rooms are provided on either side of the lounge and a comfortable parlor is arranged for those who wish greater privacy than that of the lounge. This plan, by placing the main floor at a considerable height above the street, has allowed the provision of considerable sub- rental space without sacrificing any of the main floor features. The complete contract for the Furnishings and Equipment of the Hotel Altamont was executed by the PICK-BARTH Companies. L a —. - m__y gp) © aii a ey Sr) | ii} == et =E aa i Pay 2a ge - = a 7 HZ Off oy Main Floor Plan : . il fs | fe oi] ss fa ES aa: p of | || im “14 | | peo (fo & | Il ty | at —t Typical Floor Plan 7. ee a 7 a HOTEL PLANNING AND OUTFITTING otel Altamont, Hazleton, Pa. Thomas, Martin & Kirkpatrick, Architects HIS commercial hotel contains 180 bedrooms with bath, five sample rooms and three suites. The building is constructed of reinforced concrete faced with brick and limestone. The public rooms are finished in travertine and developed in rich decorations. The cost of the building was approximately $800,000 with land $150,000 and furnishings $125,000. Plans will be noted on the opposite page. Lobby Dining Room 68 HOTEL PLANNING AND OUTFITTING Hotel Blue Bonnet, Kerrville, Texas Paul G. Silber &% Co., Architects RITA Pence ¢ Danciee ePariicienr “T’HIS 80 room hotel is built in a | mountain resort district of Texas and is typically a comfortable tourist hotel. The construction is of reinforced | concrete with panel walls of brick and hollow tile and finished on the exterior with stucco finished with stone and mission tile. Five large stores are provided as shown on the first floor, together with banquet hall and river terrace. The construction of this five story building provides for expansion by | the addition of three more stories which allow an increase of 60 rooms. All modern hotels should be built to allow either vertical or horizontal expansion when business justifies an additional investment of this kind. 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Size of plot roox150 feet; height 14 stories above curb. The cellar contains the usual space for mechanical equipment and service—no laundry and help accom- modations other than locker rooms. The first floor contains five shops, a bank, a restaurant, kitchen, pri- vate dining rooms, writing room, small lobby, cigar counter and doctor’s suite. Each of the typical room floors contains suites of one, two, and three rooms. All suites have serving pantries and spacious closets. Liv- ing rooms average 13x22 feet, chambers 12x17 feet. Three room suites contain two baths. Roof contains sun parlor but no apartments. Sub-Division of Annual Income Apartments 39 three-room apartments, 78 two-room apartments, and 169 one-room apartments. Total 442 rooms, 312 baths. These rooms each bring an annual income of $1200, and allowing 20% for vacancies, the annual room income is $425,000. Sub-Rentals 5! SOPs >. Scie stele on Ole pacha bt hoe eee $30,000 BETK oc gogss oon yea eee BLE here ee eae 12,000 Doctor: Site oo sc es 6 otk oe coe eae 3,000 Total annual income from sub-rentals.......... 45,000 Food Service The annual gross sales of restaurant service, room service, and private dining room service totals approx- imately $25,000. Typical Investment, Income, and Operating Cost Figures An Apartment Hotel with Sub-Rental Space Miscellaneous Telephones, cigars, newspapers, etc. Annual Income, 12, techies eae oi ee be eee $ 2,000 TOTAL ANNUAL INCOME:) 4) eee 497,000 Annual Operating Costs Interest Charges First Mortgage $90,000; Second Mortgage...... $30,000 These are estimated for the first year only. Addi- tional allowance must be made for amortization of mortgages amounting to approximate annual charges of 2¥%2% to 4% of the first mortgage and 5% to 10% of the second mortgage. This amortization will auto- matically reduce the annual interest charges, unless the financing is arranged on a different basis. Sometimes the annual interest payment and the annual amortiza- tion is arranged so that when added together, the same amount is paid each year. Tases” [54s :ehe. ees ade eee $43,000 Payroll (including management, housekeeping and mechanical ) wie-g + 2s ai eh ne 30,000 Restaurant operated by the hotel management Maintenance and Depreciation.............2.... 23,000 INSUTONCE oon occ ons 14 va pen eee 7,000 Power Plant oo ocuc e— 14,000 Note: The above figures will give some idea of principal expenditures in the maintenance and operation of an apartment hotel. On the opposite page there will be found similar figures for another apartment hotel which has no sub-rental space. It is highly important to note, however, that build- ings of the apartment hotel type seem to have ap- pealed very strongly to a number of speculative build- ers and investors in New York City, and from this combined experience many interesting lessons are to be learned, which will have direct application in any section of the United States. Apartment hotels offer a number of interesting comparisons with commercial hotels both as to their planning and their business administration. In the first place, there are three types of room rental in- come under which apartment hotels are operated, either using one type exclusively or combinations of the following described methods of renting. These types include apartments without food service (cen- tral restaurant only) ; food service to rooms (with serving pantries) and full kitchen or kitchenette equipment. Apartments in hotels of this type usually range from one to four rooms, having one, two, or even three baths, and presenting primarily a solution of the domestic servant problem. The real reason for the apartment hotel is the demand for some form of joint or cooperative service to meet the scarcity of domestic employes. The secondary reason is the possibility of achieving through ingenious planning a degree of luxury and convenience never before available at such a relatively low monthly cost. Because of the nature of service and facilities offered in the apart- ment hotel, a family may lease a space consisting of a large living room, bedrooms, and even a dining room if required, forming a unit in a luxuriously appointed building, conveniently located and quite impressive from every point of view. Here the tenant may elect to use the restaurant; to have food cooked in the main kitchen and serviced through the private serving pantry; or even to carry on house- keeping activities using small kitchenettes for the purpose, and often having the raw food supplied through a central purchasing department located di- rectly in the hotel. The rentals in this type of building are usually leases either furnished or unfurnished. In many of these buildings too a transient service is provided so that accommodations may be had by the day, week, month or year, as desired. The policy as to room rental methods is determined entirely by local condi- tions which must be carefully studied before an apart- ment hotel project is carried out. It is obvious, how- ever, that if 50% or 60% or even more of the space in a hotel building can be leased for periods of one or more years, this guaranteed income serves to re- lieve the business situation and will practically carry operating and maintenance costs without further worry. The balance of the space may be rented on a short term basis, or even on a transient basis, or, of course, the entire building may be leased if the demand is sufficient to fill vacancies. In the planning and equipping of buildings of this nature, space saving and convenience become para- mount issues. Nowhere does the science of efficiency planning and the use of space saving conveniences find a better application and adaptation than in apart- ment hotels. Hence, as might be expected, there are to be found in buildings of this type some of the most ingenious uses of skillfully designed kitchen- ettes; door beds and dressing closet arrangements ; and convenience equipment of all kinds designed to provide for the tenant the maximum of attractive, livable space with all possible utility, comfort and even luxury within restricted floor areas. It is perhaps to be anticipated that due to the suc- BEAN ON Go THE. APARTMENT WOT EL Wade Park Manor, Cleveland, O. George B. Post && Sons, Architects ADE PARK MANOR, one of the finest apartment hotels in this country, repre- sents an investment of approximately four and one-half million dollars, which includes a_building ccst of $3,000,000; site $425,000; furnishings and equipment $650,000. The building is 11 stories high and contains approximately 400 rooms de- veloped in luxurious style, offering the finest possible apartment hotel accommodations. The plan herewith indicates the layout of various apartment units. 1e } “CHAMBER - |i} The outstanding beauty of the appointments of this famous residential ee hctel may be seen from numerous illustrations shown on other pages. The complete contract for Interior Decoration, Furnishings and Equip- ment was executed by the PICK-BARTH Companies. -CHAMBER=- wie we’, 26h LIVINGS-| *R0OMs wo eese £9. jet ving *ROOM* bro's 1:3" 30 *CUAMBER=~ it'o'e wee 3 -:HAM SER. « 1o-e. 16-0" TQ eecue iJ - ial 41 HC MAMDER- vis *LIVING=/p ome RusCpe so cw | 13-08 17-0 ele a eee Le : -CMAMDER« 0+ 18-S e = 4 == i Tesh ewaut? -€ MAMOB RA > -CHAMOER> /f | “CMAMOG R= i AO 18-6 | | 13-Os lee — 13- dv lee os ite MAM Ber -lacy- 14 0813-6" I. Ml TO- PATH =-wP! - [__ a 2” Fitc HAMOGR~ 0-186 3t “CHAMBER-= 14 08186 Or BATM=-ereP cid “POY EL-'| Typical Floor Plan 82 HOTEL PLANNING AN D-OUTEITIUNG Arcady Apartments, Los Angeles, Cal. Walker &% Eisen, Architects HIS is a residential hotel designed for a high type of patronage. It is interesting to see that the kitchenette apartment idea has been considered entirely in harmony with this idea, just as with the Gaylord, another Los An- geles hotel designed by the same archi- tects and shown on pages 118-119 of this book; as may be seen from the typical floor plan below, the apart- ments range in size up to three rooms and kitchenette, the majority, how- ever, being of one and two rooms. In some cases, disappearing beds af- ford the main sleeping accommoda- tions, and in others they are provided in addition to a regular bedroom. The gis Amusement Room on the main floor poe E bu adjacent to the Dining Room is an . a unusual feature of the plan. . . mag PMRS 47 The contract for the furnishings of the Arcady Apartments was executed by the PICK-BARTH Companies. AMUSEMENT | a ROOM —— Eh... Main Floor Plan Typical Floor Plan ACN cag LAY ZileN (Ge A PeACR NG ENE ~ HOvT BL cess of existing buildings of this nature and the grow- ing demand for this type of centrally serviced living quarters, there may be expected a great growth in the apartment hotel branch of this industry. Interest in buildings of this nature is being expressed every- where, not only in the large urban communities of the United States, but in many of the high-grade sub- urban districts surrounding. The servant problem, the high cost of land and building construction, and many responsibilities are removed from the tenant of an apartment hotel. For this reason the applica- tion of this type of planning finds interest in high- grade suburbs as well as in the residential districts of cities and larger towns. Because of the large number of points involved in the analysis of an apartment hotel project, it is im- possible to cover all in detail, except through the system of reference charts which have been carefully prepared and will be found on pages 78 and 79. These charts have been designed primarily as reference data and a serious effort has been made to introduce prac- tically every principal element or factor which should receive consideration when a building of this kind is being planned. It will be noted that the tabu- lations are classified and divided almost in the same manner as thought processes should be developed, and it is believed that if the hotel owner and his archi- tect will check these suggestions carefully and apply the answers to each individual project, the result must be a considerable increase in planning efficiency PROTECTS 33 and avoidance of the danger of omitting some im- portant consideration. The first chart outlines a number of factors in- fluencing the selection of the site for an apartment hotel. This is divided into a consideration of local conditions of the proposed site, physical conditions of the land, conditions which affect appraisals, un- derlying conditions of the rental market, and some miscellaneous suggestions. Certain of the points briefly indicated will bear further explanation, while others are self-explanatory. The local conditions outlined represent the general demand on the part of the type of tenants who might logically be expected to live in an apartment hotel; so the requirements listed under this heading call for community facilities and the physical characteristics of the neighborhood which will meet a clearly defined potential market. Under physical conditions, as indicated in the chart, experience has shown that the site should be chosen facing a park or a wide boulevard, or at least be a corner lot so that permanent light and air are assured. If such a location is not available, an extra lot should be purchased adjoining the building on each side and maintained with low buildings to provide light and air. The orientation to insure sunlight, proper ventilation and good exposures is highly important. Another viewpoint from which the site should be considered is that of the mortgage loaning interests, which will appreciate the location and proposed build- ing and will make decisions in regard to financing in Typical Investment, Income and Operating Cost Figures An Apartment Hotel Without Sub-Rental Space Description of Building The total investment in this building is $2,750,000. Size of plot 125x150 feet; height, 14 stories above curb. The cellar contains the usual space for mechanical equip- ment and service—no laundry and help accommodations other than locker rooms. The first floor contains apart- ments same as the typical floor. Grade allows for entrance below first floor and restaurant. There are no shops or stores. Each of the typical floors contains suites of one, two and three rooms. 17 suites have serving pantries; 4 suites have kitchenette and dining alcove. All suites have spacious closets. There are two types of three room suites (a) living room, two chambers, serving pantry and two baths and (b) living room, one chamber, dining alcove with kitchenette and one bath. One suite on each floor is without serving pantry. Living rooms average 13x22 feet; chambers, 12’x16'6” ; dining alcoves 7x10 feet. Roof has no apart- ments. SUB-DIVISION OF ANNUAL INCOME Apartments 70 three-room apartments, 14 two-room apartments, 224 one-room apartments. Total 462 rooms, 376 baths. These rooms each bring an annual income of $1350, and allowing 20% for vacancies, the annual room income is $498,960. Food Service Restaurant leased. Annual income............. $16,500 Miscellaneous Telephones, cigars, newspapers, etc. Annual big fwoyn at cee, Meee d Miers Ae Aeeetiae Lathes eiete rit eaeep ey ta $ 2,000 (LOTEATEEAIIN GATING O ME aan reer $517,460 ANNUAL OPERATING COSTS Interest Charges Ist Mortgage $100,000; Second Mortgage........ $35,000 These are estimates for the first year only. Addi- tional allowance must be made for amortization of mortgages amounting to approximate annual charges of 24% to 4% of the first mortgage and 5% to 10% of the second mortgage. This amortization will auto- matically reduce the annual interest charges, unless the financing is arranged on a different basis. Sometimes the annual interest payment and the annual amortiza- tion is arranged so that when added together, the same amount is paid each year. Taxes Payroll (including management, housekeeping and mechanical jaeefos, 2)0. eter hise ie Mariisereemnee 35,000 Restaurant (leased) 207 aan eee ena 16,500 Maintenance and Depreciation................+. 27,000 TMSUPGINCE. otha Soca satentene eleanor ee ea reno 9,000 PORE OE ANE, Mies esiocd coe ae ee 15,000 84 OVD EG, PLAN: Nol NG SAU Ne DO Ut hale N CG al ii x ; Ee Wn : EM Ee En GR Ee me mm Ea G2 Ee Se ie oe &S oe Ce ee ae am En ce =) | = = 2 = = ES — = ps = = = = = = = = = = = coee —_— = = = = —y -—J = ey =| i WAPERGEUUDRLLALOG AURAREE TOT TOSUMS ET RNR TCTE LES EAE RE 2 ss =m = =“ as S& mh — = oo — <= = om =| a8 win ie AGO AGAELGT EE EE ayes G eo mA ae ‘mel ‘aa jad ‘aa = Ce EB ce me me M( South Shore Club Apartm ents Chicago, Ill. McNally &£ Quinn, Architects pHs interesting type of apart- ment hotel has been designed for occupancy by cooperative owners and by tenants on a regular rental basis. An examination of the first floor plan below will show that the hotel is arranged with regular restau- rant service and also for food serv- ice into each apartment. Apart- ments are planned with service pan- try and dining alcove units. The service pantries are equipped with range, sink and refrigerator. The large cooperative apartments have full kitchen equipment as shown in the left unit of the typical floor plan, The complete contract for the Furnishings of the South Shore Club Apartments was executed by the PIC K- BARTH COMPANIES. accordance with their liking for the location and their belief in its future. It is perhaps needless to emphasize the importance of a most thorough anal- ysis of the rental market. For a project of this na- ture, the demand should already be in existence, be- cause pioneering in a torpid rental market is a long and expensive procedure. Local rentals or at least rentals in a similar district must justify the invest- ment. The best opinion advises omitting retail stores and shops unless they are absolutely necessary to help carry the high overhead of expensive real estate. Tenants in the apartment hotel think of the building as a home, and they are not favorably impressed with the intrusion of retail business, which generally destroys domestic character. The restaurant offers an involved economic prob- lem for which few apartment hotel owners have found a happy solution. A restaurant is a necessary detail, but in order to show any profit or even to pay its own way, it must draw outside patronage in some manner. Hence the development of tea rooms and coffee shops is usually desirable. In view of the fact that profits from the restaurant are sometimes ques- tionable, this service should be analyzed carefully and RECEIVING ROOM | | 7 ROOM Fy oe | emo me. Maia Floor — | if eT 1 OR : fia ie I FE MAID BR LR; | a LR f ‘ i | BR | ocd fe as. a eae Ow | aE Eee 6 i = i BR t 1 Jel] ma = | bop 2 | LR } DR BR Typical Floor Plans of the South Shore Club Apartments, Chicago — pagel” Oy seem =o. ee, ee AGN eee ve 7 lene GaAlAs Rela Vick oN ts eH OmintaL, PLRSOxy vee Cr as The Graemere, Chicago, Ill. [= Walter W. Ahlschlager, Architect Typical Floor Plan 85 MY veme | ente Leer s eee: Peres | pees tc] mene | wens | eeesie suites of two rooms with bath; 39 suites of three rooms with bath; and 16 suites of four rooms with bath, totaling in all 175 suites. The building is of 200M | ROOM. | ROOM ([eate structural steel and concrete ra floors with exterior of face {fm | brick and stone trim. The 5 suites of two to four rooms [ are arranged with kitchenettes oh i= and dining-kitchen combina- 9 y=.rt?” tions. oe core ooe Great importance is attached to the public rooms of a high class residential hotel. Those of The Graemere are most distin- guished, and while very elaborately ap- pointed, have an atmosphere of quiet and seclusion. They were designed and_ fur- nished by PICK-BARTH Interior Deco- rvators. 201 LIVING QM. eee Owing 3 3 kiTonty nee A View in the Lobby 86 HOSE Te Pb ANN; LN: G SAWN DY O70 2. Fale bole NiaG space and equipment selected and arranged for economy of space and in a way calculated to attract outside patronage. Other interesting details which should be carefully considered will be found in- dicated in the tabulation. The second chart should be given primary con- sideration by the owner and his architect before the development of even the final sketch plans. In fact, an analysis of the project based on these points will indicate primary elements of planning which fit al- most any apartment hotel project and which will pro- vide a basis for tentative as well as finished layouts. In this chart will be found considerations for typical apartments ; the possible requirements of food serv- ice, such as kitchen and restaurant space, service ele- vators, pantries in private kitchens; other forms of service for which space will be necessary ; the possible requirements of public spaces and suggestions as to the types of occupancy which may be provided for sub-rental purposes. A number of miscellaneous considerations which directly affect planning will also be found in this tabulation. Plan Elements Affecting Income Other elements, particularly those of investment and income which naturally affect the development of plans and specifications, will be found in the third chart. Planning is unquestionably the key to rental appeal and profits. Specifications form the insurance policy against high maintenance and depreciation costs. Proper layouts and equipment will cut operat- ing costs. Thus, the various points indicated in this chart should be analyzed from the viewpoint of mak- ing the project a profitable building, and a general budget can be developed which to a considerable de- gree will establish the amount of space and the amount of overhead cost which would be allowed under each division. Each apartment hotel project is a distinct problem. It is well known that no two are comparable, so the provision in these columns of actual income and expense figures on individual operations of this nature would be valueless and probably misleading. For that reason detailed sug- gestions are made in the various charts, and the sources of information are almost obvious. In fact, it is quite probable that the architect can obtain much additional information from the owner, who has un- doubtedly given serious consideration and compre- hensive study to the problem, and from other sources of information. The fourth chart provides a detailed analysis of special equipment and features which may increase rentals in an apartment hotel because they appeal directly to prospective tenants. Certain of these fea- tures require incorporation in the plan, and for this reason they should receive early consideration. Therefore, this tabulation has been divided, first, into elements affecting the plan, then into factors of planning and equipment for living rooms, bedrooms, bathrooms and kitchenettes. Many of these factors are not only appreciated but required by apartment hotel tenants, as it is obvious that this method of living is luxurious to a degree only surpassed in finest private homes and large apartments. The tenant is ready to pay a high price for small space, provided that space constitutes an efficient and attractive home, easy and pleasant to live in, with a large proportion of the normal domestic problems solved through in- genuity of planning, equipment and service. The service features are also indicated in this chart, to- gether with a number of miscellaneous suggestions. Naturally, these charts cannot be all-inclusive, but a serious effort has been made to include at least the more important features. A Suggested Planning Method In developing the plans and specifications for a complex and important type of building such as an apartment hotel, there is a method which has recently come into vogue and can be highly recommended. This method involves the primary preparation of a comprehensive detailed report which fully describes the plan, construction and equipment of the build- ing. The first step is to lay out a tabulation such as that accompanying this article, covering all the points which may occur to the owner or his architect or of which he may be told by the owner. These va- rious subjects are correlated as in the charts pre- sented here, and a full written description of the pro- posed building is prepared with suggestions as to how the various requirements should be made. To illustrate this preliminary report, rough floor layouts are indicated, with perhaps a few thumb-nail sketches of important details. The next step is to go over this report carefully with the architect and with the man- ager, who should be selected during the early stages of the planning, so that the benefit of his advice may be gained. If no manager has been selected, a con- sulting expert should be called in—an individual who has had practical experience in the apartment hotel field. As the various items are taken up point by point, the proposed solution of each problem is ap- proved or amended, so that this final corrected report becomes an exact basis upon which to develop the first plans and the first draft of the specifications. In checking over the actual efficiency of this method, as opposed to the ordinary method of developing sketch plans and making tentative changes from time to time in a series of conferences, it has been found that the final approval plans and specifications can be arrived at in about one half the time usually required, and that moreover, a more efficient build- ing is usually developed. It is a*strange fact that the average prospective owner of a building is not able to visualize the finished result from an examina- tion of plans unless he thoroughly understands a written description. The type of report to which these paragraphs refer virtually makes possible visu- alizing the entire building through a descriptive ex- position which begins with the proposed entrance and public spaces and covers the full layout, and at least the general equipment for all floors, typical apartments and surfaces, and other essential details. Because of their long experience with apartment hotel projects, the officials and technical staff of the PICK-BARTH Companies are in a position to ren- der valuable services, both in connection with mat- ters of general policy and by making preliminary estimates and plans for budgeting and financing pur- poses. Architects, owners and other interested par- ties who desire to take advantage of this consultation service are invited to do so without obligation. SENG AWE a Ziel NEGee ow DeAa eleva Ne HOO EL PRO EC Ts Vernon Manor, Cincinnati, Ohio Samuel Hannaford && Sons, Architects—Garber Woodward, Associates HIS apartment hotel was completed in Cincinnati in 1924 and contains approximately 160 suites which are flexible of arrangement. All have at least one bath and about 12 per cent have two baths. is of reinforced concrete skeleton frame with brick and cut stone exterior walls. approximately 53 cents per cubic foot. The Furnishings of the Vernon Manor were supplied by the PICK. BARTH Companies and the built-in space saving equipment by the affiliated organization, The ‘White’ Door Bed Company. The cost of construction was eis ~ oe == FS od 5 ra a) m et oe = Pome oe | ta Te eS ke il P| : ae oes oo \[t = = a: i c i showy ale + KEY TO SYMBOLS Hy : DR — DRESSING RODAS B — BATA BC — BLD CLOSLT c- — cLoarr DA — DINING ALCOVE KR — KITCHEN SP — SU ARLOR TR — TRUYR RK J — JANTroRS CLOSET RP — PASSAGE - TYPICAL - FLOOR + PLAN > Panacea ar The building 88 HOTEL PLANNING AND OUTFITTING Lincoln Park Manor, Chicago, Ill. Olsen 8 Urbain, Architects ‘Ty 8S attractive apartment hotel has been planned in a very interesting manner for a lot of odd shaped peri- meter. Because of the dif- ficult site problem, the con- centrated planning idea has been used throughout with door beds and other efficiency equipment giving double value to the space. The complete contract for the Interior Decoration, Furnish- ings and Equipment of the Lincoln Park Manor was ex- ecuted by the PICK-BARTH Companies. Door Beds and Space Saving Conveniences were installed by the affiliated organization, The ‘‘White’ Door Bed Company. | Met ONIAIT We D-II X.0-21 426079. | Wires / babi awis TH srraus! oul WE J DRESSING | CLOSET Ne aaa... DRESSING (é] CLOSET Laso1d Onissiad | pe ey eer .9-¥1 X_0-21: WS ONIAIT r~-F 9-91X.0-21 Wood ONIAII WOt DNIAII ' | | 0-41 X0-¢] The Lounge vy Chapter V The Planning and Construction of Apartment Hotels In the preceding chapter a system of plan analysis has been outlined under which it is possible to develop for the new apartment hotel project a series of logical plan units. The architect’s respon- sibility now is to fit these together almost in the manner of a picture puzzle, providing proper space inter-relationship and considering of course the basic plan requirements and limitations of perim- eter, light, air and all local restrictions imposed by zoning laws or building codes. Here we have established a collection of desired plan units—so many one, two, three or four room apartments with one or more baths and with or without housekeeping facilities, all in accordance with policy decisions already established. Then there are the units of space to be given over to the public, to food service, and to other forms of service and to sub-rentals. The first activity of the architect should be the preparation of tentative plans for the basement and each floor of the building (usually the tentative floor plans include basement, first floor, second floor, and typical floor plans, or a series of typical floor plans where set-back regulations impose smaller floor areas as the building grows higher). At this point there are two of the most impor- tant problems of the general plan wherein the long experience and highly developed service of the Pick- Barth Companies may prove invaluable to the architect and the owner. These are the problems of (1) food service planning and equipment and (2) space saving (efficiency) planning and equip- ment (see Page 304) From these two points of view the plan require- Sk Se Rs RNA Lobby, Arcady Apartments, Los Angeles, ments of the individual apartment hotel project must be reduced scientifically to plan units ample in size to render proper service, correctly related to gain efficient and economical operation, and still consuming the smallest possible net area com- patible with proper service. The questions to be answered are impossible from the owner’s unaided point of view and very difficult for the architect, necessitating an amazing amount of research work if the correct solution is to be attained. Some of the detailed questions of the two basic problems of food service and efficiency planning, as they affect the tentative andsfinal plans of the apart- ment hotel include the following: What types of food service are most logical for this particular plan? Will the restaurants cater also to the outside public? How many square feet must be allotted to each restaurant space? What type of food service will be provided for the apartments ? How large must be the kitchens and auxiliary food service spaces? What plan provisions must be made for food serv- ice (service elevators, pantries, etc.) ? If housekeeping facilities are provided in the apartments shall there be kitchens or kitchen- ettes? What are the most feasible compact plans? How can net square footage be saved by effi- ciency planning such as the use of door beds, specially fitted dressing closets, etc? One has but to ponder a moment to realize how Walker & Eisen, Architects 890 go HOTEL PLANNING AND (O07 PTT? ae Functional Plan Analysis (Typical for an Apartment Hotel) “4 | ‘NHE tabulation below shows a practical method of developing a schedule of plan requirements before even tentative floor plans are drawn. This proceeding will save much loss of time and money im planning and in operation. General Data Building Height Limited by zoning law to 150 feet, probably 13 stories. Construction Fireproof, steel skeleton, concrete floors, brick and stone. Apartment Size Schedule Number of apartments will be determined by plan but renting conditions call for rentable units divided approximately as follows: 1 room (20%) ; 2 room (40% ) ; 3 room (30%) ; 4 room (10%). Kitchenette (serving pantry) Each apartment to have one such room, 35 sq. ft., ventilated, refrigeration, and equipped for electric warming, etc., for food service from hotel kitchen. Use built-in units including ice box, electric grill, china cabinets, etc. One Room Units Shall consist of living room 12x18 to 14x24 in dimensions; kitchenette ; door bed of twin bed type with dressing room. (See Page 100) ; 2 closets; bath. Two Room Units Shall consist of two types (a) 80% of total number to have living room about 14 ft. x 20 ft. with door beds and dressing closet and library about 14 ft. x 16 ft. with door beds and d. r.; (b) living room with door beds and one real bedroom. All to have usual kitchenette, bath and ample closet room, bath between rooms with outside access. Three Room Units Average living room 12 ft. x 20 ft., library 15 ft. x 18 ft., bedroom 12 ft. x 15 ft. Shall consist of three types equally divided: (a) living room and library each with door beds and one real bedroom with bath, kitchenette, two baths ; (b) living room without door beds, library with door beds, one bedroom, one bath; (c) liv- ing room with door beds, dining room, bedroom, 2 baths. Four Room Units Shall consist each of living room 14 ft. x 20 ft., library 15 ft. x 18 ft. with door beds, dining room to ft. x 14 ft., bedroom 12 ft. x 15 ft., 2 baths, kitchenette, etc. Restaurants and Public Space Foyer 20 ft. x 25 ft. and small lobby for elevators, front office, checkrooms, ete. Lounges, one large and one small. Ballroom, small for private entertainment, also 2 private dining rooms. Restaurant, general, seating 300; grill-room seating 150. Kitchen and Commissary, as required for restaurant and room service. Special Plan Requirements Three passenger and 3 service elevators. Roof Garden playground and children’s play-room. Four stores on F street side, 1,200 sq. ft. rentable space. BYLeAD NUN EN Git HE AT PRAT RIT MENT sHOcTIEL gl much time the individual owner or architect will be called upon to spend in analyzing the above ques- tions. On the other hand a letter or telephone call will bring to bear on your problem all the years of intensive experience of the Pick-Barth Com- panies to develop a complete solution of these phases of the plan with complete detailed re- ports of the types and cost of the necessary equipment. The problem of making proper provisions for food service in the apartment hotel is one which can be solved only by the most careful study of the local situation. Asa rule at least part if not all of the apartments will have full or at least partial housekeeping facilities. The minimum provision is a service pantry equipped with grill or warming oven and refrigerator. Here the food brought from the central kitchen may be served and maintained at proper temperatures, beverages may be prepared and a limited amount of cooking is feasible. For many families this provision is ample, meeting in full their food service requirements. It is important to note that through the provision of artificial ventila- tion these service pantries can be arranged to use inside space in the plan. It is not necessary to have a window in this small room unless so dictated by local building regulations. When more complete cooking facilities are re- quired within the apartment the problem is com- pletely solved by the modern kitchenette as described in detail on Pages 304 to 311. The research and engineering departments of the Pick-Barth Com- panies have spent years of careful study on the solution of this problem. As a result there is now available a complete line of compact kitchenette equipment which in various combinations provides in a minimum of space all the necessary facilities for complete cooking and housekeeping. Some of these combinations of equipment are shown on Page 308. lt is obvious that the correct planning of the apartment hotel involves the highest degree of space efficiency. To this end the compact kitchenette is a most important factor because a properly planned and equipped floor area of 35 to 50 square feet will have all of the efficiency and value of the average kitchen of from 63 to 140 square feet—a saving of thousands of dollars in the original building in- vestment. The subject of planning private kitchens for apartment hotels may therefore be summed up in the brief general statement that through the use of compact kitchen equipment at least one-half of the floor space ordinarily given over for this purpose may be saved! The next consideration in planning and one hav- ing perhaps an even more important bearing on economy of first investment and of operation, is what has become known as “efficiency” or space sav- ing planning. The objective in the apartment hotel is obvious—to provide the maximum of living com- fort and domestic efficiency within the minimum square footage of floor area. The modern tenant in buildings of this kind does not buy area—he does not rent by the square foot! What he really pays rent for is a combination of factors which create for him a desirable place to live within the The Attractive Lobby of the North Park Hotel, Chicago Walter W. Ahlschlager, Architect 92 HOTEL PLANNING AND OUTFITTING SNIAN ABINA 33IAaIS 2-22 *® .o -.e €s5n WOO" BEO CLoseYT ~0-8 * 0-6 JAN ONINIG 7-3 * (O-6 JAONW ONINIG Beo Cioser = w= o< ~ va ve re ob B ° xp Ze o 70 ’ 20 2 a= . Ve 0% °’° » r @eo Closer : 1) ONLI 2k ar vi » SO} ON F330 _° -24N H¥Od NAS 20-6 9-0 oL x 9-5 WB Hive [)) Was HL¥e yo - tt =x O- wan WOOD ONIAID os J _o ~ ¥ T3N HIUOd NAS «>-€1 “Lo i STAIR = ' \ | nl “Ai EE ee v : ai 3 Re, ue Q 4 ma he -< : 0 x2 te 2: ° 4 ‘Co ,z ° ‘ tz ls a * a ° i “ Sa P : Lae} > uv a2 8 o 7 oo 2 > 2 g eS Or ‘a ” a n ye “> on g a "8B 5 Dk) on bf Qe ' Sy ag 5 s 3 a= 7= bad 1z Pz — uv a (B 9 2 ° iy < i) es Aa rol i ° x me at <9 oz 3 z az =| x 3 ; aa M53 " az ve ry o 0 > re 2= 8 2% 8 = 3 The Pontchartrain Apartment Hotel New Orleans, La. Weiss & Dreyfous, Architects Apel apartment hotel completed in 1927 is 12 stories high and contains a total of 80 apartments. The con- struction is of reinforced concrete with exterior of face brick trimmed with stone. Interior partitions are of two inch metal lath and plaster. The complete contract for Furnishings of the Hotel Pontchartrain was executed by the PICK- BARTH Companies. OREJTING CLor 90" xX Be" BEO CLOSET LIVING ROOM NO 4 16 - O° 32 (2 =o — LIVING ROOM N2 4 18'- Oo" & 12'—o" 3- e é ! «| il] CHAMBER al rx ja" i eo Abe — ——————— Kl LIVING Ob roe a i ae =z =, SS ee — = O as = | =] = FH wanes LIVING } Be n S\q LIVIN = : \ R00m 10) I “toon cranpte HM Com Tcnamaee Od Sys = "AS 4x23 P]cransre| crameee fg = ' reits* TE ignies | eI geist Ht x Wo ioxe ou Wes 13-6 «16-3 Dn OF r ls 3 PIPES _ =e ! ee Sss ibs. Toren = - ee Brel or ats G. 02 Pt > Bia 0) SR I N CHAMBER wn te re i i Cates i= i il CHAMBER is: i wW«ic | s M CnAMBER Wiese GT RIVING ROOM ITx 22° LIVING isxiT CHAMBER IB x 16-6" — * em Co} ¥ ome =} cu F5s ll y Soe. tO Bar a I i“ [i a a & proves i ‘ y cS | \ LIVING LIVING | Room CHAMBER fy ROOM mn 17x22 isxie = itT*23 @ oF I = == | (See opposite page for detailed comparison) The Same Perimeter Replanned Using Efficiency Kitchenette Layout This plan has been developed using the same perimeter as that above but employing the efficiency method to provide more occupancy units as shown on the tabulation on the opposite page. This plan was prepared by the Service Department of the ‘White’ Door Bed Company. CHAMBER Ve 1S” LIVING hoom 20°* 18-= LIVING LIVING DA wit i uving x u.-4 ROOM LIVING ae at gs 00M PRs OLA DA CHAMBER CHAMBER [_ ISK 17 CHAMBER Is x 1Bte” CHAMBER 14x ise” sx 18 il A Al hte i hoon AT ne i CHAMBER Hl 10°x 20° ; on Ty Tose « LIVING Roon =v 19418 (Toe on LIVING | ROOM VJ Axe CHAMBER RH W * 1aye" ba” D.C / LIVING under ALIVING Ld Py = > =7 | A, “ane fl oom 4 CHAMBER is-e x1 e4° Tf | | ia «18-6 l} CHAMerR fk Barn ais a BRT Fs RY ( CHAMBER i 1B x 18-6 fH | il LIVING ii il rl CHAMBER FOTER as te. CHAMBLR Poo =) i Mm 14 118-6 1 - “trying fil Loom il nie | i, r i coaber— i n18-6* and efficiency types The lower plan is based on the same the efficiency method of apartments, the number of rooms PEAS NEN SON Gail be As PEAGRe TM BUNGE HO) bal he How Ethciency Planning May Increase Rentals From Same Area f The two tabulations given below represent an analysis of the two plans on the opposite page. The first is a typical floor in a non-housekeeping apartment hotel; the second is the same floor laid out under efficiency planning. Naturally, under the efficiency plan there will be a greater number of occupancy units which will call for more mechanical equipment, partitions, etc., and also for the installation of efficiency equipment. struction cost would indicate app nual amount of $4,740 greater per floor in favor of the efficiency plan. roximately $13,500 per floor. } in ; An actual estimate by the ‘‘White”’ Company indicates the additional cost per floor for efficiency equipment will be $6,257. Door Bed : A general estimate of increased con- he comparison of income in the tables below shows an an- As indicated by the figures just given, the efficiency type of floor plan would cost $19,757 more per floor, exclusive of the furnishing costs, which are not materially different for the two plans. The increased annual income, however, shows a return of nearly 25 per cent on the increased investment. Typical Floor of a Non-Housekeeping Apartment Hotel Type of Apartment eee No. of Rooms Monthly Rental ph One chamber and bath. 3 3 3 @ $ 60—-$180 $2,160 Living room, one chamber, one bath. 3 6 3 @ $100-$300 $3,600 Living room, one chamber, . one bath, foyer. ) 6 (and 3 Foyers) 3 @ $110-$330 $3,960 Living room, two chambers, two baths, foyer. vi 21 (and 7 Foyers) 7 @ $170—-$1190 $14,280 Living room, three cham- bers, two baths, foyer. 1 4 (and 1 Foyer) 1 @ $210—$210 $2,520 LY PICAL FLOOR 17 40 (and 11 Foyers) $2210 $26,520 Efhciency Plan in Same Perimeter No. of No. of Rooms Annual Type of Apartment Dae thy function) Monthly Rental Reni Living room (double bed), dressing closet, dining 6 24 (and 4 Foyers) 6 @ $150—-$900 $10,800 alcove, kitchenette, cham- ber, one bath. Living room (twin beds), dressing closet, dining al- ii 21 7 @ $120-$840 $10,080 cove, kitchenette, bath. Living room (double bed). dining alcove, kitchen. 4 16 4 @ $100—$400 $4,800 bath. Living room (double bed), kitchenette in closet, bath. 2 4 2 @ $ 85-$170 $2,040 Living room (double bed), , dressing closet, kitchen- 1 3 (and 1 Foyer) 1@$ 95-$95 $1,140 ette, foyer, bath. i Living room (double bed), dressing closet, kitchen- ette & bath, folding din- 1 3 1 @ $100-—$100 $1,200 ing table in living room. a Living room (double bed), dressing closet, dining al- 1 4 1 @ $100—-$100 $1,200 cove, kitchen and bath. toe: if TYPICAL FLOOR (Efficiency Plan) 2? 75 (and 5 Foyers) $2605 $31,260 96 HOTEL PLANNIWG amount of money which he can afford to pay. He buys location, appearance of the building, impres- sion value, comfort, and particularly relief from the servant problem. On the other hand, from the point of view of the owner (which is always that of the architect) the new building will cost almost equally per square foot of floor area regardless of the plan. Thus we immediately face this problem of efficiency plan- ning—to get the greatest rental value possible out of each plan unit every square foot must be made to serve an important purpose or if possible a double purpose. This leads immediately to a discussion of con- vertible purpose rooms as made feasible by the door ANN SOOT SEL mois Laine bed and other space saving conveniences as dis- cussed on Pages 304 to 311. The use of door beds and compact dressing rooms in connection with liy- ing rooms, libraries, etc., doubles the purpose of this space and provides almost 40% increase in space efficiency, having the desired result of plac- ing the investment on a very sound economic basis. Combinations involving this planning idea will give two room efficiency to one room apartments, and three or four room efficiency to two room apart- ments, providing guest rooms which can be carried at no additional cost and making possible the pro- vision of very desirable apartment hotel units at reasonable rentals. For the foregoing reasons a very large percentage oe -——— Examples Showing Relative Number of Various Sized Apartments Data From Six Successful Apartment Hotels NED ee eee ene Total ) Negetee ( 1 Room 2 Rooms 3 Rooms Over 3 Size of Building ey and Bath and Bath and Bath Rooms y on with 4 with ; 6 story and basement kitchens kitchens 22 with outth building (4 38: with-| J4 10 mE hy 50 kitchens 10 icigeheue NONE 87 ft. x10 ft. out a 28 without ae __||__kitchens 14 story and All with basement serving with with with (13 floors of apart- ||195 pantries | 78 kitchen- 9] kitchen- |26 kitchen- | NONE ments) Building (kitchen- ettes ettes ettes 100 ft. x 1351." ty Obes) ike ik *13 story and base- 132 with 72 with ment (12 floors of kitchens Loraine with apartments) 180 48 with- {120 48 aS 60 etenhere NONE NONE Building out ine es 110 ft. x 142 ft. _ kitchens _ sea ae Seat oe 36 with 11 story and base- 106 with kitchen- 20 with ment ¥ ; BN 14 four (9 floors of apart- kitchens se kitchen- with rooms ; aie 162. 56 with 54 18 with 54 ettes 40 : . ments) wet sua Saal, kitchens with Bitldine kitchen- kitchen 34 wit erie ae ettes (and din- kitchens rene a soni ee . Cag ee ing room) 19 with 15 with 4 with *6 story and base- nee perros nee NONE, but various ment 52 19with | 40° 18 with 112 4 Sith combinations are made Building Mees ih Hinhens ne eg to provide 3 and 4 50 fiom 100 tt: nari eta dur ees room apartments , 14 with- 10 with- 4 with- Tames ONE, 6k en Ge ae a | 10 story and base- ee 40 eee | ment ae os Arranged (9 floors of apart- 282 216 itis 60 Bens 12 with for ments) a Bei ee mitre kitchens com- preety kitchens 20 with eee Building 196 wath. itches binations | 86 ft. x 98 ft. | isin Sith ceo 8 *All living rooms have door beds and dressing closets. — ee oe eh i Se ee a ee PLANNING THE APARTMENT HOTEL Ne) The Louis Kamper, Architect HIS apartment hotel has been specially designed for permanent and transient occu- pancy where the requirement 1s for limited but efficient space. The typical floor plan as shown below indicates an arrangement of one room and bath efficiency apartments and offers an excel- lent example of the method of greatly increasing the rental per square foot by the use of “White” door beds and space Saving equipment. It will be noted that the average room is II or 12 by 14 or 15 feet and has been well planned with door beds, dressing closets and bath concen- trated in a relatively small unit of space. This allows the use of the single room as a living room by day and a chamber by night. The complete contract for the Interior Dec- oration, Furnishings and Equipment of the Carlion Plaza was ex- ecuted by the PICK- BARTH Companies. The Disappearing Beds and other space saving conveniences shown in the plan below are those of the “‘White’ Door Bed Company. Carlton Plaza Hotel Detroit, Mich. ime s_ dee | io zi == CORRIDOR ise so 1 seen se - = os a Rec Typical Floor Plan of Carlton Plaza a 7 = Pod tor me, niet Ne \ ‘ ide a a) — +; Co — "4 J Pf) nh Dad er SS ae ‘EG Do” & boa ‘) rs | 1 | mim ne eo a ee Oe mS az é ay ef |, Laie] . al win: Dari a MED } lu i wt |) | | Adi " 0 id fey} tH bon f e Fieer Plan acal Trp PLANNING THE APARTMENT HOTEL 99 A Corner in the Magnificent New Ritz Towers, New York Emery Roth, Architect of the apartment hotels which are proven successes are fully or partially planned under the “efficiency” system. At this point it may be well to introduce a brief explanation of the New York apartment hotel situa- tion which in one sense has been artificially stimu- lated and perhaps overdeveloped because of peculiar local building regulations. New York regulations bring all straight apartment buildings under the tenement house laws. The requirements for fire escapes in large apartment buildings approximate one smoke tower (interior firesafe stairway) for each two families. Thus a large apartment build- ing cut into small apartments is impractical because so much of the area would be taken up by the fire escape shafts as to render such planning impractical for high buildings. On the other hand, if food service is included, the building is classed as a hotel and does not come under the drastic restrictions of the present tenement house laws. High land values are present in all logical locations for such build- ings and by planning an apartment hotel the struc- ture will have at least 30% greater efficiency of rentable area than a straight apartment building of the same perimeter. This situation has resulted in the building of a large number of apartment hotels on the theory that light housekeeping might be con- ducted through the medium of the “serving pan- tries.” The bitterly disputed question at the time of this writing is whether or not cooking in these apartments is lawful. If it is these buildings meet a long-felt want as evidenced by their popularity and success—if not, there will be many failures in this class of project until the tenement house laws I0O Hi@ TE Pil AUNSNe UN eG ACN DO! Ur areas tener Typical Units of Efficiency Planning N this and the opposite page there are presented a number viewpoint of the owner it is possible to obtain more rent per of typical plan units selected from various successful apart- square foot for this type of space than any other type. From ment hotels. These units represent what is known as “effi- the tenant’s viewpoint, it is possible to buy more space service ciency planning’—the use of Door Beds and other Built-In for a given amount of rent than in buildings containing apart- Equipment, so that at least one room may be used as a bed- ments of single utility layouts. It is believed that the varia- room at night and for other purposes during the daytime. This tion of plans presented here will cover a number of suggestions type of planning means that an apartment may be laid out for prospective buildings of various types. with all the utility value of a much larger unit. From the KITCHEN DINET 10:0 10-0 Dining Room Chamber LiviNnG Room 15*10x 2-0" THREE ROOM EFFICIENCY APARTMENT HIS is a typical apartment from the Georgian Apartments, Evans- ton, Illinois, Albert S. Hecht, Architect. Note the use of Con- cealed Beds and the dressing room with built-in Dressing Table and Cabinet. This three room apartment has actually the facilities of two bedrcoms, although floor space is required for only one. CHAMBER ANOTHER TYPE | Bt OF 3 ROOM EFFICIENCY i HE plan shown at the left is an apartment in the Majes- tic Hotel, Hot Springs. Arkan- sas, Sanders and Ginocchio, Architects. This is another com- pact apartment, containing a chamber and living room with a small complete kitchen equipped fiving Room with a built-in Buffet Cabinet. -6°x 16°56" AN EFFICIENT PLAN HAVING LARGE ROOMS HE above plan shows a layout with built-in Space-Saving conveniences in the apartment building at 900 Michigan Avenue North, Chicago, Illinois, Jarvis Hunt, Architect. This provides a luxurious layout with the living room serving by day and night, or as a guest room. The kitchen, though relatively small, is com- pletely equipped by a compact arrangement of Space-Saving Kitchen Cabinets. TWO ROOM EFFICIENCY PLAN AG the right is shown a suggested plan for the layout of a small apartment unit where the living room serves as a bedroom at night through the use of a Door Bed. The closet behind the 7«9 bed forms a dressing room centaining a built-in Dressing Table and a Dressing Cabinet. The kitchen is completely equipped for service with a built-in Buffet Kitchen Cabinet with range, refrigerator and sink, built-in Ironing Board and China Cabinets. The built-in Telephone Niche is an added convenience. Dining Room Livin ROOM (2x4-<6 See Pages 304 to 311 for further details concerning Disappearing Beds and Space Saving Conveniences. PALSACN NDT NG eee bk bavi Nt it: Onl hei Dinet 7-0 10-6" Living Room 12:6°x 17-6" Dressing Rooms With Cabinets Bk plan below shows typical apartment units: in the Over- brook Arms, Philadelphia, Pa., Lip- pincott & Schaef, Architects. Compact kitchen and dining room layouts are made possible by the use of Space Saving Conveniences and Door Beds, and built-in dress- ing cabinets provide the double utility factor for the living rooms. 2WAIDS on Seeoas th 6-6" Kitchen Dining Room 8x8 anor Living Room | Kee | 1317 / | ! | ies Pepe 1 Ri, a !2-9° 2:91 tr} a g : Dressing Clos. Bath il 9 = Clos | Chamber WX15" Clos aS a SS SaaS kitchen Dining Room 8x8 8x9" DIAIB 4a° <'4 y 2 CHAMBER. I CHAMBER 4 Living Room One Room, Dinet and Kitchen HE plan shown at the left is typical of the units in the Acropolis Apart- ments, East Orange, New Jersey, Na- than Harris, Architect. This is a two room suite with a built-in Buffet Kitchen Cab- inet and a Door Bed representing a 60 per cent increase in space efficiency. Buffet Kitchens ELOW is shown the plan of two apartment units in the Ambassador East Hotel, Chicago, Robert S. De Golyer, Architect. These represent apartments where very small space is devoted to cooking facilities. The space saving here is made possible by the use of built-in Buffet and Kitchen Cab- inets which provide kitchen facilities in a minimum area. LivinG Room’ DINING Room | 1556 200° Om tt: , = L Extra Bedrooms in Reduced Areas HE plan at the right shows typical units of the plan of the Schenley Arms, Pittsburgh, Edward J. Crump, Jr., and Wm. L. McQuillan, Architects. Here the compact kitchenettes are made up of a built-in Buffet Cabinet, which includes kitchen cabinet, refrigerator, sink and range in one unit. Door Beds of the twin bed type are introduced. The dressing rooms are equipped with built-in Dressing Cab- inets, * 68 + | Living Room }-- {Ss }—-——--} 13°6 x 1676" CL kitchen 7x13°6" PRY | | | DR. It 's 7 ! 1 the AS-184 pa ed ee Living Room Livina Room One Room—No Kitchen ayes above plan is typical of the Park Lane Apartments, Chicago, Lowenberg & Lowenberg, Architects. This is a one room unit without kitchen facilities, but pro- viding a living room and a bedroom by night through the use of Door Beds. ——— ——_—— a ——— Chamber l 10-6°x 13-6" | Living Room 13/0"x 20:07 | Clos HI —acoessonen! | Dining Room | Living Room 13-0°x 16:6" Bi Forer . | Bath | ' | | . : z |icrecees || ee 70x76 7) 70 nT | CI 7 i Re {Bath | | Living Room | 13:0°x 16°6 102 HOUT Eo 9B TeAGNEN TaNaG ACN DO Uy Per ab Tena Examples of Apartment Hotel Construction Costs The following examples of construction costs have been selected to indicate the variation in different building types and localities. They are taken from actual operations. Description of Building Total Cost Se oe rt Baloo xe i s setts bath) I. Michigan, 1925. 12 story and basement, reinforced | concrete, brick walls, concrete floors. 396 rooms and 135 bathrooms arranged in 1, 2, 3, 4, 5 and 6 room suites. $1,680,000 g7¢ | $5,252 2. Pennsylvania, 1926. 20 story and basement. Steel | | and concrete, brick walls and concrete floors. | 640 rooms and 327 bathrooms arranged in suites of 1 to 4 rooms and kitchen. $2,560,000 75¢ $4,000 3. Ohio, 1925. 7 story and basement, reinforced con- crete, brick walls, concrete floors. 250 rooms and 104 bathrooms. Forty 1 room apartments, balance 2 or 3 rooms. $1,000,000 53¢ $4,000 4. Illinois. 12 story and basement, reinforced concrete, with walls of brick on tile, concrete floors. 310 rooms and 280 bathrooms, single room apart- ments and 30 two or three rooms. $1,085,000 60c $3,500 5. California, 1926. 14 story and basement, reinforced concrete, brick walls, concrete floors. 426 rooms and 167 bathrooms, apartments each have kitchen-dining alcove. $1,207,000 65¢ $2,835 are drastically changed in view of the great advance in firesafe construction since they were drafted. For the above reason, and in view of New York’s zoning law which is discussed in the following chap- ter, the plans of New York apartment hotels must be analyzed differently than those in any other part of the country. Thus far this discussion of the planning of apart- ment hotels has covered primarily suggestions in relation to efficiency of plan and equipment. It has been indicated that within greatly reduced areas, as compared with ordinary planning methods, comfort- able and even luxurious living quarters may be pro- vided for tenants on a rental basis which makes such projects very attractive from an investment viewpoint. There remain now to be considered the questions of general kitchen and restaurant provisions and that of public space. In both considerations it is of course desirable to restrict this space to a rea- sonable minimum, but in so doing great care must be exercised that such restriction be not overdone. (The scientific allotment of kitchen, restaurant and their auxiliary spaces is presented in detail in the chapters beginning on page 313.) Therefore of prime importance is the decision as to probable re- quired capacity of each. The kitchen will be re- quired perhaps to provide several types of food service: direct service of cooked food to the various apartments; food for the restaurant; and perhaps also tea-room or cafeteria service. All of this must be decided and anticipated when the kitchen plan- ning is under way, or at least space should be left for later expansion. Two service elevators should be installed where there is usually but one, this be- cause of the service demand at meal hours. In gauging the capacity of restaurant and kitchen the possibilities of transient food service must be analyzed. Outside patronage of the restaurant is usually highly desirable for a number of obvious reasons and can usually be had because of the logical central locations of most apartment hotels. Flere again the wisest precaution is perhaps to pro- vide space for expansion, using it meanwhile as ad- ditional public space or temporary sub-rental space. Public space should not be restricted too greatly in buildings of this type. After all, this building is to be the home of many families who must depend partially on the public space and restaurant for such entertaining as they may choose to do. The public rooms should not be very large but rather intimate in character. Two or three smaller rooms, affording partial privacy, are better than one large room. Lobbies may be very small as the front office re- quirements are at a minimum in this type of build- ing. There should be at least one or two private dining rooms with proper reception facilities for entertaining. From this point on the provision of general and community facilities for tenants becomes a matter of choice. In some apartment hotels there are chil- dren’s playrooms, swimming pools, gymnasiums, roof gardens and other attractive features presented as inducements. No advice can be given on these except to make certain that they are really valuable adjuncts to the business success of the venture. We may now approach the somewhat precarious subject of sub-rental space and its provision in the apartment hotel. As a general rule it should be eliminated from the plan except in very large build- ings where the character and number of tenants warrants two or three shops; or in buildings located where the land cost is so high that high-priced sub- rental space is necessary to help carry the building. Plea NENT ING. fe Hi Ee AR AT Ret Ma Nei oH Or Boe 103 Living room by day, with beds concealed Living room at night, with beds open Fenway Hall, Cleveland, Ohio George B. Post && Sons, Architects : | ‘HIS is a 13 story apartment hotel of steel and concrete construction. Suites are of one, two and three room combinations, all with disappearing beds and dressing rooms, providing a two purpose efficiency layout as illustrated above. Compact kitchenette and kitchen-dining room combinations are used as shown. The complete contract for the Interior Decoration, Furnishings and Equipment of Fenway Hall was executed by the PICK-BARTH Ccmpamies. The Lobby I HU mi] a Peaigut Siete ror i i tLevatoe E tees | | bet = Ml Ncw Typical Floor Plan 104 In such cases, if the building has two or more street facades good planning procedure usually places the main entrance facade on the less valuable frontage, with no stores or shops appearing on this facade. The reason is obvious—again we face the home instinct which except in exceedingly cos- mopolitan districts always desires to submerge com- mercialism and create a high-class residential at- mosphere. Accompanying this section on apartment hotels there will be found a complete tabulation of the more important points to be considered in relation to the planning and general development of the apartment hotel project. Here again the develop- ment of a preliminary plan analysis will be found highly important, in fact invaluable as a safeguard against wasteful and unbusinesslike planning. The functional plan is the only real means of safeguard- ing the investment. On the subject of construction of buildings of this type volumes could be written but there are a few fundamentals which must not be overlooked. Here are structures which are built primarily as in- vestments, not as speculative projects for resale. These buildings are to be operated for many years as the housing of important businesses. Apartment hotels must be built of the best pos- sible materials, using nothing but the best of me- chanical equipment. While it is true that a somewhat greater original investment may be required by quality it will be found that this is immediately offset by efficiency planning and by minimizing maintenance and de- preciation costs. If such a building is of average or cheap construction its costs must be written off in HOT EBL PP LANNUONG “AN De OO WERERIT TMC the first 30 years or less. If it is really well built the depreciation can be taken over a period of 50 or more years. Again, the value of quality will be realized in the maintenance of better renting conditions over a longer period of years because quality resists the signs of obsolescence and insures better recogni- tion in the competitive rental market. Interior de- tails, finishes, decoration and furniture are dis- cussed in other sections of this book but the same safeguard of quality should be thrown around all parts of the original investment. General informa- tion on construction already presented in the sec- tion on commercial hotels finds application here. As a rule the construction cost of the apartment hotel is higher than that of the commercial hotels because the buildings are more luxurious in char- acter and the plans are not of such a repetitious character. Because of the housing of family life, with pianos, radios and concurrent noises, walls and floors should be thoroughly sound-proofed at least between apartments and in the plans living rooms should be placed to act as sound screens for bed- rooms wherever possible so that late entertaining will not cause direct disturbance of those who may have retired in the next apartment. An accompanying tabulation shows typical costs of recent apartment hotel building presenting a range depending upon the degree of elaboration in the architectural design and the functional require- ments of mechanical equipment. Other tabulations herewith present comparative details which are probably sufficient as guides for general cost esti- mates. Examples of Apartment Hotel Furnishing and Equipment Costs Location of Hotel No. of Rooms feces Cost per Room Food Sanus Total Cost aa 450 $192,118 $426.92 None $192,118 Michigan 374 $136,616 $365065 20 ine $136,616 Michigan 370 ~=6 | ~——s« $253,624 $684.22 $20,462 $274,086 Liineie 340 $135,846 $399.55 $14,061 $148,907 Hiiaets 315 $117,189 $419.33 $15,000 | $132,180 liso 240 $ 70,077 $292.00 $1,623 | § 71,700 Wineley s 1e hah § 44,253 $251.42 None | § agen Temas Thee § 88,775 $522.20 $8,834 $ 97,609 Plivare 161 § 88,158 $547.56 None | $ 88,158 Te aan 150 § 37,793 $251.81 None § 37,793 iiineae ont 148 $ 41,987 $283.69 Naki $ 41,987 hinoe 142 § 28,782 $202.69 aS $ 28,782 itinats 132 $ 32,684 $247.60 None @ § 32,684 Ray itligees 112). (ot aye e426 $221.21 “None . sc jue ae PALSAPNEN EEN Go THEA ACR a McE ON“ 2HO oD bo I0$ Representative Installations of Disappearing Beds HE illustrations presented on this page provide a graphic description of various types of Disappearing Beds. These are examples of efficiency or double-purpose planning in which, by the use of Concealed Beds, the same room can serve as a bedroom at night and as a living room by day. Various typical efficiency plan units are shown on pages 100 and 101. The first four views show the use of beds mounted upon doors, permitting the use of the bed closet as a dressing room, a very desirable feature. The lower two illustrations show the recess type of in- stallation, which requires less space. The Roller Bed, another important and useful type is shown among the illus- trations in Chapter XVII. Views from the Concourse Plaza, New York, showing twin Door Beds. Note the perfect concealment achieved by the use of doors treated to match the wall panelling. | : : i i how the use of the bed closet as a | f a full sized Door Bed in the Georgian Apartments, Evanston, Tis Dheseys eu | ME NER dressing room, access to which may be had whether the bed is concealed or down in the room, Views of a bed installation of the “recess” type, in the Georgian Apartments, Evanston, Ill. 106 HOTEL PLANNING AND OUTFITTING WN ¥/ eile { Park Lane Villa—One of Cleveland’s Leading Apartment Hotels Reynold H. Hinsdale, Architect Chapter VI The Architecture of Apartment Hotels The architectural treatment of apartment hotels is a problem which must be approached from a some- what different point of view from that which would prevail in developing designs for commercial or resort hotel structures. The apartment hotel is in the nature of a home to its tenants and yet must possess something of the character, dignity and dis- tinction of the highest type of institutional build- ings. It must combine the hospitality of a real home with a measure of quality and even grandeur which characterizes the city residences of wealthy people. The apartment hotel represents a completely new method of housing in this country. It is not a visionary novelty in the way of living that requires the selling of a new idea for its success, but it represents a practical solution for a distinct domes- tic problem which has arisen in this country within the last decade or so. The appearance of apart- ment hotels in the larger American communities and in the suburb of the more important cities is prob- ably due to two primary reasons. The first factor is the servant problem which has created difficult, even impossible conditions for families heretofore accustomed to maintaining domestic establishments of some magnitude. The burden of retaining a force of servants properly trained to their duties is one which many families are now seeking to avoid, at least during the winter months when they come to the cities for the busy social season. The apartment hotel provides the requisite high class environment and convenience and at the same time relieves these families of a large part of their do- mestic responsibilities. Another factor contributing to the existence and popularity of the apartment hotel is the present favorable combination of increased living standards and increased wealth sufficient to pay for the corol- lary luxury. An extended period of prosperity has created a fairly large group of citizens whose high salary or large profits in business ventures has equipped them to maintain a mode of living more expensive and more luxurious than has heretofore been customary except among the country’s few families of long-standing wealth. This trend of housing standards and requirements has been for some time constantly upward throughout all stratas of society. There has been a definite trend toward better homes and better apartments with a constant increase in the practical and aesthetic demands of home owners and tenants. Many families enjoying good incomes do not desire to live in a large dwell- ing of usual plan and appearance but prefer to live in a more comfortable and efficiently arranged space conveniently equipped for the ordinary needs of existence, offering at the same time a decorative character approaching luxury and requiring the minimum of labor for its maintenance. The apart- ment hotel has met the need of many families of this type who have found through tenancy in such structures complete freedom from the responsibility of operating equally satisfactory private dwellings of their own. Among the younger generation of well-to-do families there are many who have neither the experience nor the willingness to manage a house offering appointments as complete and convenient as those offered in the modern apartment hotel. Another factor which has had a great influence in the acceptance of apartment hotels is the matter of land cost. The initial investment required to own land in the socially desirable sections of Amer- ica’s great cities has been mounting so rapidly as to prohibit, except to very wealthy people, the own- ership of a private dwelling in these areas. It has been necessary to spread this high land cost among many families through the medium of tall buildings. The apartment hotel differs from both the co- operative apartment and the high grade transient hotel in several respects. It lacks the housekeeping facilities or at least housekeeping facilities on any very great scale which are generally to be found in cooperative apartments. The apartment hotel often contains no kitchen equipment, the tenants depend- ing for their meals entirely upon dining facilities operated by the hotel. The average transient hotel does not offer the combination of rooms in suites that is to be found in the apartment hotel layout, hence the latter type of building offers more of the atmosphere of the home. The apartment hotel idea is yet in its infancy and it is probable that it will see a more rapid development than any type of housing that has been introduced in this country. It is not only taking hold in American cities and suburbs but it has found great favor in some of the larger Con- tinental cities where economic and social conditions closely parallel those of America. With this background, it is apparent that the architectural appearance of apartment hotel build- ings must possess certain qualities which distinguish them from the ordinary hotel or the average apart- ment building. It is obvious that the average struc- ture of this type will be situated in a high class residential environment within a city. There may be a few erected in suburban areas but apartment hotels are primarily for the solution of the city housing problem. In fact, if the apartment hotel maintains restaurant service, the restaurant is very often dependent upon outside patronage as well as the patronage of the tenants for its successful oper- ation, a consideration which makes the operation of an apartment hotel with restaurant service a difficult problem in suburban areas. Too much importance cannot be placed upon the architectural appearance of apartment hotels. It is one of the prime essentials of a desirable home for the class of people to which this type of building caters. Nothing can more surely result in the failure of an apartment hotel enterprise than a poorly designed exterior and poorly appointed pub- lic spaces and private rooms. To a greater extent 108 HOTEL PLANNING The Warwick, Philadelphia, Pa. Hahn & Baylinson, Architects than is possible in almost any of the hotel buildings, with the possible exception of the better grade resort hotels, the architect must be given free sway to develop a design of great character and beauty in -order that the building may create a favorable im- pression on prospective tenants. As indicated above, the apartment hotel combines the functions of the home with the conveniences of the better class of transient hotels and its archi- tecture must express this character of hospitality and home comfort in a large degree. It is a prob- lem of no easy solution to create an exterior having the massiveness of the average apartment hotel structure which will nevertheless express the quali- ties which are desired in a residence to be occupied during the greater part of the year. Necessarily the treatment will have to be of formal character such buildings cannot adopt the varied styles de- rived from ordinary residential architecture of older days, but must look for its inspiration to the monu- mental buildings that were the expression of great AON DO UTR Tare tN G wealth and power and were the culmination of archi- tecture in its various periods of development. There is no scarcity for good precedents for such structures, for in every age there have been erected fine buildings in styles that may be appropriately adapted to the modern apartment hotel, The bulk and massiveness of early medieval cas- tles must be rejected as a motif for modern build- ings, because it is only false architecture to attempt to reproduce in steel and brick or stone the solid buttressed walls and turrets which are associated with these ancient fortified buildings. With the beginning of the Renaissance period, however, the old castles began to take on a character of openness and hospitality which permitted lighter and more graceful construction and which established for us beautiful designs quite in feeling with our present day requirements. In France during the height of the Renaissance period many fine palaces and chateaux were created of which Versailles is un- doubtedly the most popularly known example. From these may be derived suggestions for architectural lI k j Dace hes Plans of The Warwick Guest Room Floor aMBEe Saale ae Meee anne Ure Panky oof 8 Lounge Coumipon i a =: a ret wre —y tg r Mezzanine Floor Kite MUN Sa m ‘eume Sema") “4 "al es fet ee ” & : Orvis | \ SR Te wat “i je OR a th ua + Main Dining Room Orr ice ; By > Srnihs 2) a t Ty ) I" 7 4 « © Sree) P Sroers f Steers rereery Se coe y = P , * * i * pi Ne the ; F P : . hone MS aa _ eel _ First Floor ———— eS a APARTMENT treatment suitable to the more ornate type of apartment building. The French period is a little too fussy and elaborate for direct utilization in apartment hotel architecture, but the spirit of these buildings may very well be caught and the details adapted to present day needs. In England the great Renaissance architects, including Sir Christopher Wren, Inigo Jones, and others, cre- ated buildings of such simplicity and dignity that their style may be quite readily used for the very finest mod- ern hotel buildings. In this country the Colonial architecture developed from the Georgian period in England is characterized by still further re- straint and for that reason is par- ticularly satisfactory as a basis for the development of simple dignified ex- teriors for large or small apartment hotel buildings. There are a few other pure styles that are really appropriate to buildings of this type. Mediterranean archi- tecture may serve as an inspiration for apartment hotel buildings in the warmer climates of California and Florida, but when Italian villa architecture, for ex- ample, is extended vertically in mass and scale to meet the requirements of a large apartment hotel it loses much of its original character and becomes freakish in its effect unless handled with exceeding skill. ROW Eas AGRAC EH Dele i: Guiy wire ks 10g Exterior of Sanger Apartments, Dallas, Texas There has been a very definite trend in the archi- ture of city buildings toward a greater simplicity and severity that was characteristic of urban build- ings of a few decades ago. This is due largely to the fact that these buildings are seldom seen en masse, the average view being confined to the lower Sanger Apartments, Dallas, Texas Lang & Witchell, Architects bey scot | sto toch | ore noon [pio ‘toon SSS supplied by the pte Loon | pro Loom 4 Oo -Ths | Of Lines i (Hes. sey tees Esl] Teg = < ° we ° The Door Beds and Space Saving Conveniences in the Sanger Apartments were “White’ Door Bed Company (affiliated with the PICK-BARTH pep oom a 1 o ZY, yj ‘em oma Wy : £ Ae % a ca 3 | i A ae Z Mf Z ee. ~ ae ry yey me. Above Is Shown the lirst Floor Plan eLteetH Yor SHH wnbe oe 4 Plan Two Views in the Lounge two guest room ape irtments shown ‘Efficiency planning” idea in a large The disappearing beds are of the door bed type, affording perfect Both full sized and twin disappearing beds are used, in some cases replacing a bedroom and in others as additional accommodations. The complete The contract for the Interior Decoration and Furnishings of Gaylord was executed by the PICK-BARTH Companies. MEATS acid SY - wwe aes BOLE GD PLAN NING AND OWT FIT TING i i L The Gaylord, Los Angeles, Cal. Walker & Eisen, Architects 5 Wage great apartment building is one of the finest of its kind in the country. It was completed in 1924 at an approximate cost of $2900 a room, or 65 cents a cubic foot. It contains 167 apartments, each with bath, making a total of 426 rooms counting living rooms, bedrooms and the combination kitchen and dining alcoves, the latter being counted as a single room unit. The building is of reinforced concrete con- struction with brick filler walls and is oad with pressed brick and trimmed with terra cotta. The apart- ments throughout are of housekeeping type, so that restaurant service is not provided, but each apartment has a kitchen-dining alcove combination developed in a small space through the use of compact equipment. 119 | — | HOT EL oP ANN LN GAN) SO fbi rain G poyiys1y Voaisy “N ‘seyd ‘IPI ‘Horjaq ‘[ajoH{ Juowyiedy aytaeg oy], A Od Ohue #TtiARS HOTEL PLANNING AND OUTFITTING hk. : jac h visa - = nage Fe) KEK IB exe Beexretc Plan of Typical Floor The Seville Apartment Hotel Detroit, Mich. Chas. N. Agree, Architect THis is a residential hotel, eight stories and basement in height, fireproof reinforced con- crete construction, finished on the exterior with pressed brick and trimmed with Bed- ford stone. It contains 341 rooms and 155 bath rooms, divided into 1, 2 and 3 room suites. It also has a dining room and seven stores on the first floor. This building, exclusive of land, furnishings and equipment, cost approximately $780,000; furnishings and equipment— $150,000. The contract for the Interior Decoration and Furnishings of the Seville Apartments was executed by the PICK-BARTH Companies. = —— | — == ra — = = 7 —— = Se : ; Hea | SERVANTS aa eS RECEIVING LAUNDRY | i] ss ag = | ROOM | } KITCHEN by ii = l x a DINING » ROOM i x - i 1] = ae Plan of First Floor i) i) HOT Ei SP LCASNONRION GG SAUN “Da O7Unie to Varlecle lenecs = = RRA eed 5 = i ete eype SES Fo el Oo Re Ss ana aT rinat scare | OFricees I LLU ATO q : iy. : DINING ROOM —— \ | | ALCOVE Tn ie = T = | UPPER | — : | DACKING-IN SPACE) ions ] RECEIVING \ caietaltan = Qf = é ; in) eh oie eae pemarons I} HL : | ao y | STEAM TABLE nnn “eet SBEasEe CS | = Gress ae AS piaHevAanine ) =|) mrcnen a L neat ie { ha thee « 2A-0 ROOM aioe og HELPS’ CAFETERIA ! ; ORCHESTRAS PLATFOaA MANAGERS OFFICE ee ie _ — BARBER SHOD a 0s eee | _ : HAIRDRESSING 1} } MANICURE wae DINING ROOM Abe aw To PARLOR a » Deon tee Chicago FIRE LOcape ~COURT- oon ee CoeRripor CORRIDOR \\PasstnG im! ‘ELEVATOR, ELEVATOR 7 (DTA ee . 2 f | | DED ROOM. DED ROOM tor oe Mean (Rh eo LIVING 800m town eer l \ l ! » \ LIVING ROOM ¥ ioe. mroe 7 LIVING BROOM own Het HOWE Lo PLANNING AND. OUTFITTING The Hotel Pearson, Chicago, III. Robert 8. De Golyer &F Co., Architects dha combined transient and residential hotel was completed in 1923 at an approximate cost of $3500 a room or 60 cents a cubic foot. It is a reinforced concrete structure with exterior walls of face brick and stone on hollow tile. The hotel contains 280 rooms, all with bath, and 30 living rooms which make up suites, or a total of 310 rooms, in all. The living rooms are so arranged that two or three room suite combinations can be made. As shown in plans on the opposite page, the ground floor is given over entirely to spacious public rooms and to the large restaurant and kitchen. The complete contract for the Furnishings and Equipment of the Hotel Pearson was executed by the PICK-BARTH Compames. i) , wn 24 HOTEL P LANA IN GO AN Doe er eo oe The Hotel Plaza, Houston, Texas Joseph Finger, Architect E : ee eT eee ne SN One En Le PLAN IN ING “AND OUTFITTING Tos 7 a 169 Living: Room Dressing Room Dram Hare x 16°90 \t-o' Xt “LIVING: RM LIVING ROOM: ; | bie J haa ‘DINING: Room: A-O & 4-2 The Hotel Plaza Houston, Texas Joseph Finger, Architect ‘THE Plaza is one of Houston's first apartment hotels, eight stories in height and containing 105 apartments, ranging from one to seven room unit combinations. Typical efficiency apartment units are shown in the detailed plan at the right, indicating the flexibility of the plan and showing the use of door beds to give double purpose efficiency to most of the rentable space in the building. SE @s JCA LVN Wey The complete contract for the furnishings of the Hotel Plaza was executed by the PICK-BARTH Companies. Living room at night, with bed open HOTEL PLANNENG AND -OUTFIETLIN Gc i dP og ae: p= mitee apen Ty tn waa veg! i 2k Og he $3.5 Dy Las aye WU! ‘a aod acrncreation meen Vand #oem wanes dreteate acco urree Peer \ en 1" Leaay ariaw [a i Ohio HN Maul so ss Domace POR PLease Aah NeONGG SAUNnD) OsUir Tay NG 4 4 g g J e % g bark deane V illa, Cleveland, Ohio Reynold H. Hinsdale, Architect ‘| ie apartment hotel, recog- nized as one of the finest in the country, was completed in 1922 at an approximate cost of 75 cents per cubic foot. The building is of steel frame construction with brick and stone exterior. It contains a total of 193 suites which, in all, represent combinations of 350 rooms, exclusive of dining space, kitchenettes and baths. Here again various features of efficiency plan- ning have been incorporated, in- cluding the use of door beds and of space saving equipment in dining room and kitchen spaces. The plan is developed in an unus- ual manner to insure ample light and air for tenants and still retain a considerable degree of privacy through segregation into wings having large courts in the center. The plans on this and the opposite page are thoroughly descriptive of the general layouts and small illus- trations show typical double pur- pose living rooms. The complete contract for the Interior Decoration, Furnishings and Equipment of the Park Lane Villa was executed by the PICK-BARTH Companies. The Door Beds, Kitchenette Cabinets and other Space Saving Equipment are by The “White” Door Bed Company (affili- ated with the PICK-BARTH Companies). 344 Lome ot Hed one 33 Bey Leis on RSIS RS q Ssace CHAI BER. eter LEVIN faort igheta re" , ieecrwe Beart wine : ae Litt tty Fart were FIRST, SECOND & THIRD FLOOR PLAN PARK LANE VILLA REYNOLD H. HINSDALE, ARCHITECT CLEVELAND, OHIO HOE Le PLAN NUN GAN DE OMT fer er Tanne The Mar Main Arms Apartment Hotel South Bend, Ind. RECEIVING ROOM TRUNK ROOM ~ a Nicol, Scholer & Hoffman, Architects 1 > s LOCKER ' a Jy A Re iees building was completed in October, 1923, at | oe ee a cost of about 45 cents a cubic foot. It con- | i cee SPN Poet \ 3 tains 88 apartments of the various sizes shown on the typical floor plan, These are for the most part three room apartments which include a large living room, bedroom, bath and a combination kitchenette and dining alcove. The building is constructed with J suoxino room 4 oppcy ! reinforced concrete skeleton frame and has a face brick exterior trimmed with stone. The main floor is arranged with public rooms, such as the lounge, smoking room, etc., but no central food service is provided for. core to = PRIN Mp gennectaas| Sceieacy AE [epee eseme yemies a alls FoR esti MK th ah é er si ey = a ee at | PTION } 1 | i S \ The Furnishings of the Mar Main _Arms PICK- Hotel were supplied by the BARTH Companies. fase i \ WS Wace, = (enon || e ! i i ! Typical Floor Plan ZZ HO sey, (PLAIN INGEN G oN SS OnUa ls fel alee NnG a The Mar Main Arms, South Bend, Indian 130 HOTEL ; = cere PLANNING AND “OUT Pa TENG Webster Hall, Detroit, Michigan Halpin & Jewell, Architects METROPOLITAN men’s Bachelor Hotel of a type that has proven most successful. The hotel caters to a class of patronage having moderate means. The guest rooms, as shown by the illustra- tion on page 241, are very small and simply fur- nished. Nevertheless they are in excellent taste and the furnishings were selected with a careful eye to the things which appeal tomen. In contrast to the small- ness and simplicity of the guest rooms, the public rooms are large, numerous and are luxuriously ap- pointed, presenting the aspect of a high class club. Among these rooms are a large general lounge, a lounge and smoking room for men, a men’s card room, a ladies’ parlor and the splendid interior dec- oration and furnishing treatment given these rooms may be seen from the photographs shown on pages 237, 271 and 272, The club-like atmosphere of the hotel is further heightened by the presence of a swimming pool, gymnasiums, ete. Thus the young men guests are enabled to live at modest expense with unusual social conditions as well as a beautiful environment. A hotel of similar character of the same name and under the same management is op- erated in Pittsburgh, and is illustrated on pages 185, 233-6, 270 and 271. The Interior Decoration, Fur- nishings and Equipment for both these hotels were executed by the PICK-BARTH Companies. is essentially a residential hotel, and Feiciocs already described apply to its the bachelor hotel has for special consideration because of differences which will appear as this k nee of domestic establishment. se tote re the younger wmnarsicd ‘business men and women, earning a fair or even h imecome. They are persons of discrimination Bo stake little or no use of living quarters by day, t at might require comfortable environment and on a place to entertain. i there bas been 2 most as been given by such groups as the Allertons and Halls to the needs of this special group. of these hotels are illustrated herewith in- eee fe SPC! pouts which must be dikes af thas amature ace being fo meet the need of specific ranges of income. with simple structures for wage Chapter VII The Bachelor Hotel people. The minimum sized room accommodates bed, dressing table, chair, floor-lamp, etc., enough for the purpose, but not permitting trunks or gen- eral living paraphernalia. The public space is made unusually attractive and homelike. Lounges, read- ing and writing rooms, and other accessories are provided so that there are complete facilities for a comfortable existence without high overhead. Under this plan system however it is to be noted that the income per square foot is very high. With a reasonable occupancy percentage the return on the investment is excellent. The Food Service Question As the scale of planning goes upward to encom- pass higher rentals, facilities are more ample to the point perhaps of luxury. Thus we find great bach- elor hotels with larger bedrooms, suites, swimming pools, gymmasiums—in fact with the full service equipment of luxurious dwellings, but again with- out the usually attendant cares and costs of indi- vidual domestic establishments. In most of these hotels food service is not pro- vided to the individual rooms, at least on any but the ordmary commercial hotel room service basis. Great care is given to the planning of food service space and its equipping. Here every effort is made to supply good palatable food at reasonable cost, comparable let us say with grill or cafeteria service as we know it in the average modern hotel. Res- taurants are attractively designed to provide an en- vironment—into which the young business man or woman may bring friends without embarrassment. Restaurants generally are smaller than in other types of hotels of equal size because a large percentage of tenants dine or are entertained elsewhere. Conse- quently the relative size of the gross food income, with gross room income, is much smaller than in other types of hotels. It is to be noted too that quick service tules the demand rather than is much less. Shear g aiaapenege ager be as low as might be com- type of can be much per sox! ge ang | eaitpsted aconc: tan in any other type of hotel agi 132 H.O-T\E.L (PeLeAN NENG “AON DO Ue ten NG Hotel Savarine, Detroit, Mich. Louis F. Chesnow, Architect ‘THIS, hotel represents an interesting inno- vation, being one of a new type of bachelor hotels which are appear- ing throughout the coun- try to meet the needs of single men who wish to live in homelike, com- fortable surroundings but who do not have club facilities. Fs ; j i ee ee ee a ee ee mame « ao) os ie HE Savarine Hotel is of particular interest because it is entirely a bachelor hotel containing in all 524 rooms, requiring an investment of approximately $1,350,000. The architectural style is modified Italian Renaissance. The construction is of concrete and steel with exterior of red face brick and trim of Indiana limestone. The rooms are arranged for convenience and comfort, each having a double bed and shower with ample closet space. The public rooms, which include an attractive library, have been designed and furnished in a homelike atmosphere, which provides ample facilities for guests to entertain their friends. Many of the features brought out in the accompanying text are to be found in the Savarine Hotel, and the club spirit of the building is further developed by the activity of the hotel management in establishing various athletic teams, contests, etc. The furnishings of the Hotel Savarine were supplied by the PICK-BARTH Companies. First Floor Plan Typical Floor Plan BACT EL O:R® H- Or Ey The Chatelaine—Women’s Bachelor Type Apartments, Chicago Roy France, Architect (See Page 136 for Plan) Space Saving Equipinent Necessary For the efficient planning of this type of building the door bed and other space-saving conveniences offer unusually rich possibilities which so far have been much less appreciated than they should be. This type of installation provides double purpose rooms which may be attractive living rooms by day and bedrooms at night. This idea is rapidly gaining popularity because the double purpose room offers from the tenant’s point of view far greater facilities for comfortable living and for entertaining. This plan is almost imperative for the women’s bachelor hotel because women are prone to use their rooms much more than are men and have many small do- mestic activities for which provision should be made. For instance built-in ironing boards, compact dressing table and similar features find instantly favorable response and make renting easier. Architectural Requirements In the architectural design and the interior decora- tion of bachelor hotels the club atmosphere should be diligently sought. This calls for distinctive ex- teriors, preferably without shops and stores. While extreme severity of exterior should be avoided so also should over-ornamentation. The interiors of public rooms will of course vary greatly according to the occupancy, male or female. For men the rugged finishing materials and furnishings are in order, half-timber, hewn beams, tile, stone and iron work. These are the styles of early England and of the Mediterranean countries. Tudor, Eliza- bethan, Spanish, Italian and similar precedents find an instant response among men. For women’s hotels the less rugged, in fact the gracile styles are naturally in order. Interiors of later English and French styles or perhaps Colonial-painted wood- HOTEL PLANNING AUN D'S O70 eT Linn G Plan Analysis of a Typical Bachelor Hotel Webster Hall, Pittsburgh, Pa. Henry Hornbostel, Architect Eric F. Wood & Co., Associate Architects (See also pages 185 and 233 to 236) "THIS hotel built for the Webster Hall Corporation of Detroit is one of the most interesting of the re- cently constructed bachelor hotels. The purpose of this particular page is to analyze briefly the elements of planning which are involved. Following the latest thought in the planning of hotels of this nature, the pub- lic and semi-public rooms of the ground floor have been developed to provide the maximum facilities for enter- taining by guests. Every effort has been made here to keep the atmosphere of a fine home. Thus, the bed- rooms, as shown on the typical floor plan (right) are arranged under simple planning primarily for personal use and not for purposes of entertainment, full facilities for which are provided in the public rooms. The first floor plan below shows an interesting ar- rangement of the receiving section of the hotel. Imme- diately upon entering the main door an attractive recep- tion room is found at the left and a special reception room for women at the right. A large and attractively decorated lobby provides access to all parts of the main floor, plan units of which include a large men’s lounge, a writing room and barber shop, an unusually attractive conservatory, and, of course, the coffee shop, dining room and private dining room with accessory space. The attractive interior decoration and furnishing of these rooms is clearly shown in the colored illustrations to be found on pages 233 to 236. Every effort here has been made to provide a convenient and luxurious ar- rangement of the public space. The typical floor plan is made up almost entirely of rooms averaging 8 to 9 feet in width and approximately 14 feet long all-over. The typical room is well but sim- ply furnished and contains a lavatory and a clothes closet. Each corridor is provided with a general lavatory. Along the front of the building on each floor there is a series of larger rooms varying in width from 10 to I2 UPPER PART OF BOILER ROOM Ly PLE PRIVATE DINING Main Floor Plan Webster Hall, Pittsburgh, Pa. feet and having complete toilet facilities, including shower baths. These are, of course, the more expensive rooms and at the corners it is possible to arrange suites. This typical floor plan represents a very careful study in the conservation of space. Within the relatively re- stricted areas of the typical bedrooms every necessary convenience is provided from the point of view of the average bachelor. At the same time in the typical floor ee oy \ Ba —e fm ee Care re RSS enn Typical Floor Plan Webster Hall, Pittsburgh, Pa. plan no space is given over to anything beyond bare necessities. The arrangement of the plan is such that all rooms have ample light and air and ventilation is reasonably well insured through the possibility of easy cross circulation. The variation in the size and location of rooms provides a reasonable range of rentals and even permits the relative luxury of two or three room suites where they are desired. The complete contract for the Interior Decoration Furnishings and Food Service Equipment of Web- ster Hall, Pittsburgh, was executed by the PICK- BARTH Companies as was also the case with the Detroit bachelor hotel of the same name. The un- usual character of the furnishing treatment of these two hotels has caused wide interest and may be seen from the color reproductions and photographs shown in later nav Pa pages 233-236 and ~70-272). DOE BACH BhOR HOTEL I Go Gn | CLUB ROOM f | DINING ROOM J | a a od ae ~ oa oh a oy : HT=q EXEG tae Br OFFICE PANTHY | PFE PSPACK | PANTRY BILLIARD ELEV. ELEV fod CARD ROOM eos oy ROOM = tht Mis Bim LOUNGE LI 34 ee Ss Ea ere | CLUB ROOM J [ LIBRARY . TWENTY-THIRD FLOOR “SCALE OF ENTRANCE FLOOR The Allerton Chicago, Ill. A Bachelor Hotel Murgatroyd & Ogden, Architects (Plans Shown at Left) A large share of the Furnishings for the Allerton were supplied by the PICK-BARTH Companies. work, dainty wall paper, crystal fixtures in the polished metals—these are the details which gain the quickest response among women. Here the architect plays a very important part not only because of the extreme care required in developing the plans for this type of building but because both the exterior and certain parts of the interior require extremely careful architectural treat- ment. The development of period effects means a definite adaptation, not so much of the old materials as originally used, but of the colors, textures, lines and proportions involved in the disposition of these materials to create the desired architectural effects. The building material market being flooded as it is with a large variety of new decorative products, which, to a greater or lesser degree, faithfully imi- tate older and more expensive materials, it is ob- vious that the architect who is thoroughly up-to- date in his knowledge will have recognized among these materials certain possibilities for obtaining in- teresting effects at relatively low original and main- tenance costs. When he can take materials which HOU Bale eLaae Neeley 136 Gy AWD OU rel Peel Plan of a Bachelor Hotel for Women The Chatelaine Hotel is Planned in This Manner HIS interesting plan suggested for a women’s bachelor hotel is made possible by the use of space saving equipment. This is an ideal plan not only for a hotel but for women’s dormitories, as will be noted by an analysis of the layout above. The rooms are arranged in groups of two, each room haying an individual entrance and communica- tion to central toilet facilities. Door beds are em- ployed with small equipped dressing closets and the built-in ironing boards complete facilities which every woman will appreciate. The fact that these are double purpose rooms that may be used as living rooms and studios during the day is quite important, because as Living room by day, with bed concealed far as bachelor hotels are concerned, women are much more likely to entertain friends in their rooms than are men, and in college dormitories, nurses’ homes, etc., such a room is more or less constantly in use. This type of plan not only provides a far more pleasant living environment, but actually reduces the amount of space required in buildings of this nature. The il- lustrations below indicate how attractively this ar- rangement can be worked out. The Door Beds and Space Saving Equipment shown are from the “White” Door Bed Company (affiliated with the PICK-BARTH Companies. ) Living room at night, with bed open 7 provide marble or stone effects and gain his desired result at a lower cost, he is rendering a real service for hotels of this character where impressions must be built up without a great expenditure of money, unless the building is to be of real luxurious char- acter and in the position to earn a commensurate rental income. The architect must be familiar with efficiency planning and the existence of various space saving devices, such as described in other pages of this book and which will serve to increase the rental income per square foot of usable space in the building. The architect must understand the ways of men and women living a single domestic existence which calls for facilities and an environment quite dif- ferent than any other type of hotel or domestic occupancy. Obviously, nothing but a skillful com- bination of these various factors and requirements can result in a successfully planned bachelor hotel. On the other hand, buildings of this type offer prob- ably the greatest possible earning potentialities of any of the various types of hotels. It is an estab- lished fact that some of these buildings have earned a considerably higher percentage than the average commercial or apartment hotel. The bachelor hotel as a new project must receive an unusual degree of study to make certain that there is really a demand for this type of occu- pancy in the locality. Guesswork in the early stages of the project is very dangerous and only by the most careful and scientific analysis can the real need for such a building and its location be determined. It is quite apparent that in many ways the idea of the bachelor hotel for men, women, or for both is in its early stages, and it can be confidently ex- pected that as this type of hotel unit is proven out by the various buildings now in existence, there will develop a series of standards for planning. The need for accommodations of this kind both for single persons of the working classes, and also for those who enjoy larger incomes, is becoming more definite with changes in the social structure. iE BAGH E LOR HO TE L Increasing Plan Efficiency in Bachelor Apartments and Dormitories How rooms can be made to serve a double purpose with added privacy STAIR. HALL Shere" El sus we" Ei== PET Ht sore" t 440", (jie | | Stupy BED Room VIO (3-77 StuDyY BED Room ' = 14-0% 1554" re Typical Dormitory unit, Worces- ter Polytechnic Institute, Bos- ton, Mass. W. C. Appleton & F. A. Stearns, architects. Typical Dormitory floor plan, Chicago Theological Seminary, H] s89°at0 Chicago. Herbert H. Riddle, i! ee ee = Whom sa3te~ ArCHiteCiate Meer a me eet es Ft Te, tl oe oe } feces rare tenes iy LiviNG Room 10x15-6 | 5 10% 15-6 Suggestion for a Women’s Bachelor Apartment or Dormitory Plan. Stem tee | eR ----- l O-"n2-6° 0-11" sister” Fi 2140" Stu's er Bh SA oiee- c= = oc" viata" fa== Poa [E = —— = = —— — =< o6" Fe sto’ a B7h" prata’ iI] if 13° 9" 1185104" I! Il seo” bi7i7 NOTHER type of plan in which the problem of space efficiency is solved to advantage by Door Beds and Space-Saving Equipment is that of bachelor apartments and dormitories. As such apartments may be termed those in which the occupants of necessity use rooms for two purposes—as bedrooms and as homes. As a rule, these types of buildings must operate on a low rental basis, and for this reason rooms are relatively small and the use of space becomes a feature of paramount importance. A brief analysis of the accompanying plans will show how Door Beds have been used to transform the room space into the double purpose type which is so desirable from the viewpoint of the occupant. The Door Beds are arranged to be dis- posed of during the daytime which leaves the room free for study, the cus- tomary student gatherings, and similar purposes. The atmosphere becomes at once more homelike and attractive. Additional built-in features include Dressing Tables, Wardrobe Cabinets, Ironing Boards, and other equipment, all of which are arranged to utilize a minimum amount of space, except when in actual use. The possibilities of this type of planning are best indicated by the accompanying illustrations. Note particularly the desirability of the use of the bed closet as a dressing room. Equipment of the ‘‘White’’ Door Bed Company is shown in these plans. See pages 304-311 for further details concerning the Door Beds and Space Saving Conveniences. 138 HOTEL PLANNING AN D.-O USD Palit DING itp: Scae The Half Moon Hotel, Coney Island, N. Y. George B. Post & Sons, Architects HIS interesting new hotel indicates the possibility of good architecture combined with efficient planning. Here is a hotel which can be seen for miles across the New York Harbor, and its picturesque lines by day or under night illumination never fail to impress. An analysis of the plans will be found on page 148. This is one of the “American” chain of hotels. S is fitting for a recreational hotel of this kind, the interior decoration and furnishing treatment gives an air of individuality and contains many novel and interesting effects. Notable among the public rooms is a dining room containing beautifully handled murals depicting scenes con- nected with the explorations of Hendrik Hudson. The furnishings were by the PICK-BARTH Companies. ee. a American Resort Hotels In the development of this book every effort has been made to present definite information based on actual experience and on the analysis of a large number of existing hotels. Any consideration of the question of resort hotels is rendered difficult by the fact that each hotel of this type is almost unique in its problems. In other words, it is much more difficult to establish standards based on experience in the case of the resort hotel project than it is for commercial or apartment hotels. For this reason it has been impossible to establish any great amount of tabulated information or to reduce resort hotel ex- perience to the type of figures which might repre- sent dependable averages in their application to in- dividual problems. Within the past few years the resort hotel busi- ness in this country has grown by leaps and bounds. At least three factors have contributed to this growth; namely, the more or less simultaneous ob- solescence of many of the large old hotels at famous resorts; the greatly increased patronage of such resorts by a prosperous public; and the development of many new resort districts. The result of conditions which have arisen from these three causes is to present at once such a con- fusing cross-section of experience that it is very dif- ficult to derive much valuable information from the economic point of view. If the resort hotel has been built as an aid to real estate development, its results are not necessarily measured in terms of successful hotel operation. If it has been developed to make profits as an operating hotel, the false community conditions which often arise from local real estate speculation may not have provided a fair back- ground for criticism of the actual results of the operation. The recent real estate activity and its ultimate collapse in Florida is an excellent example of a series of false conditions which might seem to indict the resort hotel, of which a large number were con- structed in that territory during the boom period. Many of these hotels are undergoing great difficul- ties, and in fact find operation impossible. This is due to the fact that they were built not only under the unusual pressure of activity, but in many in- stances, aS accessories to speculative real estate operations. Because of these false conditions, the failure of such hotels was in most cases not due to improper planning or operation, but to poor business judgment or to artificial stimulation. It is obvious, therefore, that an unusual amount of study must be given to the individual resort hotel project before it is undertaken. Even in resorts somewhat similar in character, the same general type of hotel may not be successful. This is because the human element enters more definitely into resort hotel planning than it does into the planning of hotels for either transient guests or hotels for long period occupancy. The fundamental requirements of a resort hotel involve the provision of comfortable, homelike sur- roundings for guests, who in most cases may be ex- pected to remain for a period ranging from one week to several months. Facilities for recreation and amusement must be provided in a manner un- known to other types of hotels. The element of ad- vertising value involves picturesqueness of design and fidelity to the local scenic or historic back- ground. In the resort hotel, guests congregate with busi- ness and the customary activities of life forgotten in favor of the recreational mood. The difference in atmosphere must be clearly reflected in the design of the interiors and in the plan, which instead of seeking maximum efficiency as in the case of the commercial hotel, may be much more casual, spread- ing out comfortably instead of being concentrated. In analyzing various recently constructed resort hotels, three or four fundamental changes and trends became evident. In the first place good architecture has been discovered to have intrinsic value not only as an advertising factor but in creat- ing an atmosphere which guests appreciate. It has been realized that non-fireproof construction is ut- terly wasteful and for this reason the use of ma- sonry and steel with proper protective provisions has become almost universal. The high cost of maintenance and depreciation has become a strongly recognized factor, so that in the selection of ma- terials and equipment it is to be noted that quality is demanded—longer life which obviates the neces- sity of writing off the investment in a very short series of seasons. While it is true that the seasonal factor is, and in many cases must be recognized, it is also true that by the provision of more comfortable facilities, re- sort seasons are being lengthened and in some cases are approaching the year around condition, when at least the building may be partially self-supporting through operation during what are normally termed the off-seasons. Another powerful trend in resort hotel planning is the development of far greater efficiency in food service both as to quality and in relation to the equipment which makes food service efficient. The time is rapidly passing when the beauties of nature offer an excuse for poor food or uncomfortable living conditions, and the judgment of the public has been rendered in no uncertain terms by the de- gree of patronage which more and more is found to be in direct ratio with the physical comforts pro- vided. This is the reason why in many resorts where there is ample room space, new hotels will establish themselves and flourish in competition with the older structures where environment and service are not as good as they should be. It is anticipated that for some years to come there will be a strong movement in the rehabilitation of older resort hotel structures. It is quite evident that many existing buildings through the magic of remodeling, refurnishing, and the installation of modern equipment can be made to function suc- cessfully. If this can be done instead of building an entire new structure, the relationship of income to investment is obviously improved. In fact, in many instances the rejuvenated resort hotel becomes a logical investment where an entirely new structure in the same locality would not be feasible. 139 140 HOTEL PLANNING AWN DUOC ia aGNeG The Whitehall Palm Beach, Florida Martin L. Hampton, Architect E. A. Ehman, Associate Si Pim a oe ae a) oy ae eh The complete contract for the Furnishings and Equipment of The Whitehall (exclusive of the old Flagler residence, which forms part of the public rooms) was executed by the PICK-BARTH Companies. SO. eee 2 im pu | en nnn | tema BA i} Maros |e SN SX ExS *TYPICAL+ FLOOR “DLN + 47yu Teo '°o7e fleews y ! QOM pete) levee ee [Sf | | “eo Secate Yar lotaley 424 6 10 4a fa — eel E i Lieee | | | beady ee -Brp-Roon: 15:1" 4 22> 0- —s. Beno : -s le- 0" x ye an —ar - Cc ° a) w 1 D @) Ry. + Zt ; ES sd (exes a ie a S 25 q el Ie siete’ /\ RERERRORR DT € SAS RePosBaence ft Baws | hhea nines > x igs On xe = XO 2 < ee aN Sy > ; Sa Beet “ EEN Iorasecectehetetatet ses 45% . ve > ‘am <> 18; | ® L2 bose SOIR Typical Floor Plan fi Bee beautifully located hotel has been designed for private maid rooms, 80 servant rooms. The arrange- de luxe service and was consequently built with ment is in 79 suites. The approximate cost based on very large rooms and unusually good construction and 256 guest rooms is close to $10,000 per room. The con- equipment. The hotel probably cost in the neighborhood — struction is of steel frame work with hollow tile walls of 90 cents per cubic foot. It contains in all 372 rooms, furred with metal lath and having stucco exterior. which include 189 rooms with bath, 79 living rooms, 12 PAEHY PRERE HUGE In a Beautiful Setting of Palms, Pines and Blue Water Chapter VIII Analyzing the Resort Hotel Project In the analysis of the typical resort hotel project a number of new factors enter into the problem which are not present in the development of other types of hotels. Resort hotels are in themselves of such varied nature that any general discussion of the subject must necessarily contain ramifications, some of which will apply to only certain types of buildings. Resort hotels serve the primary purpose of recre- ation and change from accustomed types of living and necessarily are situated in sections having nat- ural attractions of one kind or another which draw people away from their permanent homes for a va- cation period, ranging from a few days to a season which may run into several months duration. Some resort hotels cater to winter sports, others supply the needs for recreation during the fall or spring and the balance are created to supply the popular demand for summer vacations. Each of these types must necessarily be distinct in many re- spects from the others, for they not only draw a different type of trade but they must meet various climatic and topographical conditions. Resort hotels have a peculiar type of occupancy. Some guests are transients who demand the facili- ties of the typical transient hotel for an overnight stop or a day or two of play. Others come for a week-end into which they endeavor to crowd a mul- titude of pleasures for which the resort is famous, and a great many make the resort hotel a tempo- rary home for their customary two weeks’ vacation which most business people enjoy at some time dur- ing the year. The balance are people not tied down to business cares, who are free to spend an entire season at the resort, and these people necessarily demand a type of accommodation which has some- thing of a homelike character although it must be entirely free from responsibilities, and therefore does not partake of the characteristics of an apart- ment. Here we have in one building the combina- tion of the commercial hotel facilities for the tourist guest who will pay only nominal rates, transient hotel facilities of the better grade for the week-end guest, and something approaching apartment hotel facilities for those who extend their vacation for a part or an entire season. Thus, in analyzing a resort hotel problem, a great many features of widely varying char- acter must be brought together and _ properly correlated to comprise a building which, as has been explained in another chapter, must have a distinc- tive character that differs widely from the form and appearance of other hotel buildings. The problem does not stop with the development 1: 1. Recognition as a resort locality, recreational and health factors. Special local attractions. Le 1. Seasonal character of business—length of season. '2. Opportunities for double season or all year opening. 3. Rate scales appropriate to locality, type of guests 5. Secondary income—concessions—recreational facil- and facilities. ities. III. SPACE REQUIREMENTS 1. Sizes, facilities, and number of guest rooms for: 4. Recreational facilities. (a) Transient guests—tourists. (a) Game rooms, porches, etc., within building. (b) Week-end or short-staying guests. (b) Exterior facilities for sports, including (c) Season guests. secondary buildings and development of 2. Dining and food service space. grounds. (a) Peak loads vs. average loads on dining 5. Help’s quarters and service facilities, including water . facilities. supply, sewerage disposal, electricity, guest cot- (b) American or European plan. tages and provision for expansion of accommoda- 3. Public Spaces—lounges, reading rooms, office, etc. tions. IV. INVESTMENT 1. Cost of site, buildings, improvement of grounds and recreational facilities. Development costs, including architectural and engi- 1. Developing the financial plan. (a) Senior financing—first mortgage. (b) Junior financing—second mortgage deben- Wak 1. Gross income from rooms, less allowance for vacan- cies. 2. Income (net) from concessions and secondary sources. Check List of Factors of Analysis LOCATION AND SITE 3. Accessibility and convenience for tourists. 4. Outlook, environment, adequate space, freedom from SOURCE AND VOLUME OF BUSINESS V. FINANCING INCOME AND OPERATING COSTS future encroachment. 4. Existing competition and demand for new space. neering service, lost interest, carrying charges, cost of mortgages, legal expenses and contingencies. 3. Furnishings and equipment. 4. Working capital. ture notes, etc. | : (c) Equity—owners’ investment or funds de- rived through stock. 3. Fixed charges—interest and amortization require- ments. 4. Operating costs, including payrolls, heat, light and water supplies, food, etc. 141 142 HOTEL PLANNIN GAN DP OU eee Hotel Don Ce-Sar, Pass-a-Grille, Fla. Henry H. Dupont, Architect HIS is one of the latest of the large resort hotels of this country. The typical floor plan shown herewith indicates the general layout of rooms. One-half of the first floor of this hotel is occupied by guest rooms, while the balance of the plan is taken up by large lobbies, a ballroom with stage, and a large corridor. The dining room, banquet halls and kitchen are on the fifth floor. The complete Furnishing and Equipment contract for the Hotel Don Ce-Sar was handled by the PICK-BARTH Companies. i | oo er a = = — = a] iH | ut He wl ee Ace BBG): P ene FL E |ESST E ET. : E — ; Py 1 & poste CUE PES CEES SR Ue | - : Sh kit & I y he : | seen + bed [L4 % hd | i x} 5 “tT bps f . H Pr) Le) | | } 1 aoe i: ‘a | alee | be H 2] [ Oo OF ee BT . tei ie | ms ie ‘ mall p \ non Be h | ba! [bg : RT — 3 * ie = ee! Typical Floor Plan ANALYZING of the building alone, but consideration must be given to many new features, including the develop- ment of the grounds in which the hotel is situated and either the creation of recreation facilities or some means of associating the hotel proper with existing recreation facilities around which the re- sort is developed. The first part of the analysis pertains to the selection of a suitable location and site and this one matter alone in a large measure determines the suc- cess of the enterprise. Local conditions must be thoroughly studied to find a situation for the build- ing which will meet popular recognition as a de- sirable place for a short or long. stay. Modern resorts in which views of the surrounding coun- try are a feature require that the hotel have a fairly commanding position with good outlook, and in a large measure this is true of watering places where a view of the ocean, lake or river is part of the en- joyment to be derived. The smaller resort hotels which are situated in the towns and either func- tion as tourist hotels or derive their popularity from a recognition of the healthfulness and charm of the community, require a situation which is perma- nently visible from the traffic highways and yet not subject to the noise and confusion of a too central location. Each problem must be solved on its own merits, but perhaps the best measure of a suc- cessful selection is to choose one which will be rec- ognized by bankers who are expected to supply mortgage funds as a site meriting their participa- tion. The second step is to analyze the probable in- come of the building, taking into consideration a number of important matters including the fol- lowing : If the resort enjoys only a limited season, the extent of that season must be carefully determined and some study should be given to the matter of the tendency for the season to be prolonged through the expansion of the resort and its increase of popularity or to be shortened because of oppo- site influences or the increase in popularity of other resorts which are changing the social habits of the class of patrons for which the building is to be erected. The growth in popularity of winter sports is an example of the type of factor which may extend the income producing period of a resort hotel investment. Following this determination of length of sea- son comes the establishment of rates which are to be charged, based upon a conservative estimate of the attraction value of the new building and a sound knowledge of the prevailing rates in other nearby hotels. To this figure must be added secondary in- come, which may be derived from recreational facili- ties either operated by the hotel management or by concessionnaires, and the income from garage facili- ties and from any sub-rental space which may be warranted by the nature of the resort. The gross income thus estimated should be con- sidered in relation to the probable total investment to be certain that the income will leave a margin APARTMENT BOW Ew POF eR COTS Pass-a-Grille Entrance Colonnade, Hotel Don Ce-Sar, of profit after deducting operating expenses and carrying charges. The analysis can now proceed to the determina- tion of space requirements in some detail. The first problem is to establish reasonable proportions for the number of rooms designed for transient guests, for week-end guests or weekly guests, and for full season guests. This is a matter which requires a sound knowledge of local conditions and the de- mand for accommodations of these several types. This is followed by the establishment of a space budget based upon gross area allotted for each type of room or suite, the total space then being divided into floor units to indicate the size of the typical guest room floor plan. Next in importance is the determination of food service and dining room space—a matter of much importance in a resort hotel because of the necessity for providing dining accommodations for a large percentage of the total number of guests at one sit- ting. Information based upon many years of prac- tical experience can be had for the asking from the Pick-Barth Companies, which will assure the hotel owner or promoter of a proper space allot- ment which is neither wasteful through being over optimistic or too condensed for efficient and satis- factory operation. Other service requirements should then be determined, including porters’ trunk storage rooms, linen rooms, help’s quarters, and the facilities needed for heating plant, refrigeration units and possibly for a self-contained power plant. In setting up a space budget for public spaces, a great deal of care must be exercised to the end that provision shall be made for many recrea- tional facilities not customarily found in the average hotel, but which are of paramount importance for 5 Weey, a 144 HOTEL PLANNIN G AND OG arr NG Five Interesting Resort Hotels These hotels were all furnished by the PICK-BARTH Companies AL tT. tr We : an STOOMPAV AQMD : : oe Py ere 2 ? ps Scere aay ¥. Ci, a . President Apartments, Atlantic City, N. J. Hotel Ritz-Carlton, Atlantic City, N. J. Louis I. Brooks, Architect Warren & Wetmore, Architects Hotel McAllister, Miami, Fla. Hotel Floridian, Miami Beach, Fla. Frank V. Newell, Architect S. D. Butterworth, Architect FE? Hotel Lincoln, Miami Beach, Fla. Price & MacLelland, Architects ANALYZING RESORT HOTEL PeReOoy re Calis I4$ @ . A on Julia Tuttle Apartments, Miami, Fla. Gordon Mayer, Architect figs six story building contains 90 rooms, 30 of which are designed for transient guests and the balance arranged in suites for permanent occupancy. All of the suites have kitchen and dining alcove. The ground floor is laid out with a spacious lobby and studio apartments. An attractive roof garden and sun parlor have been provided for the use of tenants. The building is of concrete construction and has a stucco exterior trimmed with cast stone. The complete contract for the Furnishings of the Julia Tuttle A part- ments was executed by the PICK-BARTH Companies. WU Ground Floor Plan bes Typical Floor Plan 146 H.O°T E LPL ANN IEN: G AGN De O UetatLieNrG sccm” 1 Puetnay OUR eeaay The Vinoy Park Hotel, St. Petersburg, Fla. Henry L. Taylor, Architect This beautiful hotel is an excellent rep- resentative of the type which employs a low picturesque building with wide flung wings to take advantage of spa- cious grounds and an attractive out- look. With such a large floor area, part of the main floor is employed for guest rooms despite the fact that all public rooms are of ample size. The Kitchen Equipment and a Typical Floor Plan large proportion of the fur- nishings of the Vinoy Park Hotel were supplied by the PICK-BARTH Companies. © i, a fas, ~ , / ce ale « a Key @ o St,t « & ~ a Mi, TeLersones Mj a a XIMIBS — | | a = = a Pps oO get a eLavares sosew Par eat Weel Yow ¢ MINH ' Loser siavares coney HHI A -_Z— o Bcace in fear w Main Floor Plan eZ BEN RAs Yo7 LEONG Re ES OURTIs | H OTs the entertainment of guests at a resort. This mat- ter must be analyzed with exceeding care for it 1s very easy to increase the cost of the building for these recreation features beyond the point where they will show a satisfactory return on the invest- ment, and yet it is equally easy to omit for the sake of a reduced initial cost an adequate variety of recreational features and thus hamper the success of the project. A careful study of older resort hotels and even some of the newer ones will show a great deal of waste space devoted to types of recreation which are no longer popular and a lack of facilities for which there is a general demand. Because of this changing fashion in sports, care should be exercised that some of the recreational space is of a convert- ible nature, useful for several purposes, depending upon the current demand. A total space budget for the main building will then determine the approximate value of the struc- ture which should be checked against the size and shape of the lot and the orientation which is de- sired for the main rooms in order that natural fea- tures may be capitalized to their fullest extent. The space budget, however, is incomplete until all of the secondary buildings necessary as accessories to the resort have been studied, these buildings be- ing such items as bath-houses, boat-houses, piers and landings, caddy-houses and other outlying structures serving one or another form of outdoor sport. We now come to a consideration of the business aspects of the problem and here the analysis should be devoted to cost estimates carefully worked out in detail covering the following major points: Investment, which includes the cost of the site, the cost of the buildings and all improvements to the grounds, including recreational equipment; the cost of architectural and engineering services, lost interest and other carrying charges during the period of development and construction; the cost of mortgages and other sources of funds and of legal expenses incidental thereto, and an item for miscellaneous contingencies which will give a mar- gin of safety and protect the owner from finding himself financially embarrassed in event the esti- mates are inadequate. Furnishings and all equip- ment also belong under this heading. PRO bes 147 Financing. This item will show the financial plan under which the building is being developed, showing the total investment divided into senior financing, which indicates the amount of the first mortgage; junior financing, which includes any second mortgage, debentures, notes or other short- term obligations, and the equity which includes the owner's investment or the funds to be derived through the issue and sale of stock. Income. ‘This part of the analysis will show the number of rooms of each type, the rates to be charged and the total gross income from rooms less an allowance for vacancies and a tabulation of all other secondary sources of income, such as from sub-rentals, concessions, garage facilities, and the like, with conservative estimates of the amounts to be derived from these sources. Fixed Charges. ‘his section of the analysis covers the interest and amortization requirements on all mortgage obligations, notes, and stock and an allowance for a depreciation reserve if the amorti- zation of the mortgages is not rapid enough to take care of this factor. Operating Costs. This item includes many sub- headings, including labor payrolls, heat, light and water, uniforms, supplies, food purchase and every other type of expenditure necessary for the conduct of the enterprise. Working Capital. Under this heading should be an allowance for funds to open the hotel, cover all advertising and other initial expenses and provide for payrolls and other current expenditures until such time as the hotel earnings are adequate to CTreatesg TEServe. A careful analysis worked out along the lines above suggested, serves two purposes. It forms the basis for completing the financing by showing in tabular and written form the things which the banker~ must know before he is content to loan money for such an enterprise. Financing of resort hotels at best is a difficult procedure and the utmost conservatism must be shown if any substantial loans are anticipated from the usual mortgage sources. The other function of the analysis is to form the basis for the actual physical planning of the hotel. With this data in mind the architect can proceed directly to the development of his sketch studies and floor layouts with a certainty of arriving at a result closely in harmony with the desired scheme. Examples of Resort Hotel Furnishing and Equipment Costs oo rotal - none eee OS EAN tats Food ee ake pecan Pst Florida 381 $179,079 $ 521.54 $19,633 $198,712 Missouri 210 130,407 665.33 9,315 139,722 Mississippi 155 138,201 1,095.06 31,536 169,737 Cuba 110 38,865 409.08 7,200 45,005 Florida 100 49,031 562.96 7,205 50,296 HOTEL PLANING ACN DD -ONGIT Ral Sen. An Analysis of the Plans of the Half Moon Hotel, Coney Island, N. Y. Geo. B. Post & Sons, Architects HE plans of this hotel have been selected for a more detailed an- alysis because this repre- eee - + ELEVATOR | | secluded restaurant, the attractive grill-room is available. Upstairs on the main floor, there is a sents the solution of the large lobby and lounge problem of providing high class hotel accom- modations in a great pop- ular seaside resort. This er 3 — | hotel, as illustrated on adh HE pages 138 and 159, was EI | completed in 1927 as the ; ales newest addition to the # | jell Se “American” Hotels ° | Chain. Its picturesque oa HE. architecture is well dem- | onstrated in the illustra- | tions. Note, however, COURT 3RD TO 10TH INC. and the main dining room, all opening on a lounging and dining terrace set well above the boardwalk and overlooking the ocean. It would be diffi- cult to imagine a more attractive layout from the viewpoint of guest comfort. This floor also has an assembly hall and a large ballroom, which complete the extensive CORRIDOR that combined with the interesting exterior and interiors of this hotel, there is an extremely efficient plan layout. The site of this hotel in Coney Island represents very valuable land, and it would naturally be expected that stores would be incorporated along the boardwalk front. Stores of this type bring a very high rental, and there are seven in this building, which should certainly offset much of the operating cost. The entrance lobby is kept small in order to save space for other purposes. An unusually large lunch room is provided because of the tremendous transient population during the summer months, and it is probable that considerable trade is drawn from other than hotel guests. For guests and those who require a more CHECK SPACE FOYER woMEN’ WOMENS REST = ToreT | WOMENS TOILET ROOM MEZZANINE = ¢ 4 - u SERVICE HALL = LUN C..H ROOM 51x 1M = = GRILL ROOM 49X67 2 ° e a a ° uv VEsTIBULY Ground Floor Typical Floor Plan of the Half Moon Hotel (see page 138) facilities for entertain- ment and service to the public. The guest room floors, as shown in the typical floor plan herewith, are laid out in a U-shaped plan that is two rooms deep, with corridors running through the center. This plan surrounds a huge court, so that every room has the advantages of ample light and air. The rooms are of good size, there being four large corner suites on the front of the building and the balance of the floor containing 13 double rooms and 11 single rooms. Each room has a bath and all rooms are very attractively decorated and furnished. The complete contract for the beautiful Furnishings of the Half Moon Hotel was executed by the PICK- BARTH Companies. PASSENGER turvaTon SERVICE HALL MAIN DINING ROOM Main Floor Chapter IX The Planning of Resort Hotels If the written plan analysis has been worked out as suggested in the preceding chapter, the archi- tect is equipped to proceed on a sound basis to the preparation of preliminary drawings into which the various plan units are logically correlated within a preestablished volume and general schematic ar- rangement. If the resort hotel happens to be one which is situated on a relatively large parcel of land which is to be developed with recreational facilities and to be improved with drives, planting, lawns and gardens, the real start on the drafting board must involve the preparation of a general plan for the property as a whole. This plan will show the exact position of the building and its general shape in re- lation to the contours of the land and in relation to the vistas and orientation which the important rooms are to enjoy. The next problem is the choice of structural type for the building, it being presumed that the archi- tectural style has already been determined upon. Most resort hotels of past years throughout the country have been of non-fireproof construction, but a number of holocausts in these inflammable and poorly protected buildings have turned the public strongly against such flimsy construction and have created a marked difference in rental values that may be obtained from buildings of fireproof construc- tion properly equipped with fire towers and stair- ways which assure safe egress for all tenants. Where cost considerations make fireproof construc- tion prohibitive there should still be included as a prerequisite of the plan, a fireproof stairway en- closed in fire walls adequate to assure the safety of the guests at all times. Whether the fireproof structure be designed with a steel frame or a rein- forced concrete frame or with masonry walls and skeleton steel girders, depends largely on local con- siderations, including the cost of transporting ma- terials and the availability of workmen competent to undertake the construction chosen. Proceeding with the development of the plan of the building itself, we find that in resort hotels the usual freedom of ground space allows an arrange- ment of the public and service areas in a logical plan which does not have to be bound necessarily within the limits established for the typical guest room floor. Frequently, of course, resort hotels are sit- uated on very high priced land, as at Atlantic City and in other places of great popularity; in this event the lower floor plans generally cover the entire lot or a large percentage of it, and the bed room floors with their required column space have a Check List of Functional Plan Because of the great variation in the size and nature of resort and tourist hotels, the following check list of items to be considered in developing the functional plan are given only as an indication of the proper method: if 1. Rooms for transient guests and tourists—compact size, mostly with complete baths, but more commodious and decorative than typical commercial hotel rooms. 2. Rooms for week-end and short-stay guests, similar to transient and tourists’ rooms, except some in suites with connecting baths. 3. Rooms for season guests—commodious rooms, well II. PUBLIC AND SEMI-PUBLIC SPACE Entrance lobby and front office separate from lounge, of compact size with check room, porter’s desk, news and cigar stand, usually telegraph and telephone room. Lounge—commodious room with good outlook and large windows. Writing room and library—compact size, good library equipment desirable. Public Lavatories—rest rooms, etc. Small size for tourists only, men’s in basement, women’s room in mez- zanine or second floor. Dining room—Size depends on nature of resort. Fre- quently requires space to accommodate all guests at III. FOOD PREPARATION AND SERVICE | Kitchen equipped for American or European food service as desired. Size depending upon dining habits. Usually must be large enough to handle all guests at IV. RECREATIONAL FACILITIES Game rooms for cards, billiards, etc. Bowling alleys, swimming pools, handball courts and other facilities for indoor entertainment as required by the nature of resort. V. Construction: preferably fireproof or slow burning with ample fire escapes and fire walls. Heating and power—lIsolated plant, low pressure steam system or forced hot water circulation; live steam Power generation required only when for kitchen. ROOMS AND GUEST COTTAGES GENERAL PLAN DATA FOR ARCHITECT courts, bowling greens, bathing beach, skating rink, ski jumps and toboggan slide and accessory buildings. furnished and decorated, with private baths for single rooms and suites of two or three or more rooms with private and adjoining baths. 4. Guest cottages—living room with two to six bed- rooms—occasionally with serving pantry. All guest rooms should have good outlook, season guests having preferred position. once. Preferably smaller if dining habits permit two or three services of each meal. Secondary dining facilities—Large resorts require Tea room and soda fountain and a few private dining rooms. Ballroom for conventions and entertainment. Closed porches, sun rooms, etc. Open and closed porches commanding best outlooks, usually of large size. Barber shop and beauty parlor—required for isolated hotels—sometimes omitted in tourist hotels in impor- tant centers. Sub-rental space—rarely required. one sitting for each meal. Food storage facilities—extra size for isolated hotels. Exterior recreation facilities—golf course, tennis | Public Service is lacking or irregular. Elevators not required for buildings of three stories or less. Accessory buildings: Garages, help’s quarters, power plant, ice plant, pump house, water tank or reservoir. 149 1So H-O TD EL Pik ANNE NGG marked influence on the arrangement of the public space, in fact of the entire first floor. Assuming that the typical resort hotel occupies only a portion of the available land, the layout of the public space can be tentatively divorced from the problem of designing the room floor scheme; and this in a way fortunate because in resort hotels there is likely to be a considerable volume of space needed to provide the desired facilities. Since the guests are almost invariably seeking rec- is AND OUTFITTING reation, the hotel itself must provide for indoor entertainment for inclement weather and for eve- ning festivities which generally involves the pro- vision of ecard and billard rooms, dance floors, lounges, libraries and writing rooms, and occa- sionally bowling alleys, swimming pools and other similar facilities such as might be found in a well- equipped country club. It is impossible in this brief space to indicate the proper relation of these several units one to the other as much will depend | Floor Plans of the Roney ample light and ventilation. tion with exterior of stucco and stone. including stores and shops in a series of arcades. HIS is one of the largest of the Florida resort hotels, taining approximately 3co rooms, all with bath. | of the type generally used for southern resort hotels, | ranged in long, narrow wings with central corridors to insure The building is of concrete construc- The ground floor is ar- ranged with almost the entire space given over to sub-rentals, and Equipment PICK-BARTH Plan at Right aRTas:| nova Plaza con- The plan is being ar- Yreaeer smd Tee nwnry Te The complete contract for the Furnishings of the Roney Plaza was executed by the | Companies. = == re Re L, 0! leer Ground Floor fT teen if yj) Reon + tac -T4c | 243 TAS | ss 4 | Deo ie \|2}] ae» Loom Room 144-744 241-74) Cy pee a a rc] i —_) * ome fe | to, ame i — ar cH | ee Tet I . | Du Room ° 1 241-742 234 794 a Des ' Dru | hoom Roem | 240-7140 | (3 | 297-737 I ae = ithe. T Room a Loom 135.735 a = e = Oe | = — q « |i : — ei ‘era pene Saemel conte ond {231 731 ye = nad : fp | — deo Nes geo ; 2 | __{N5al] ! i Loom mar | Roem Beo it Beo Beo Bep i Ses == Ba Gi. Bep T 224 724 227717 | Roem UD] Reom | Room | boom IQ Q} roen FS pELey zi] BOOM q 225-725 229-723 [22t- 721 {219 719 Foo u7-717 E f] Haut 103 703 7 1 ge, D — Io ULI —j i pe aos A eu. | Te ; a = LIVING Room i sig UES See P A ae as Pte, 101 741 eat te ~ SE TE a a7 “SE a fala a 4 a MY - Sup Bep Dep Lj Bed es Bed Dep ~ Deo Beo a tw Be Bep dro Seo Bep Rooa att O} noom | poem aH] Roo. Room | Room ov} HJ OF Room Room | j ST Room hon TTT Dress] Loom } &eom hoem Room | 226-726 224-724 1222 722 MS 220- “ho ne: Ne 216-7 | L474 22-712 | 20-TIo Wt 208-708 | 206-706 Room | 202 - 7oL 222 792 | 230 730 228 728 ' ; aha ale a 204- Typical Guest Room Floor Plan PeLeARN Ne igN GueRs ES: © eRe upon the site and the nature of the resort. The important problem is to provide those facilities which will assure adequate patronage and will pro- duce either directly or indirectly a sufficient income to warrant their cost and to combine them so effi- ciently as to require a minimum volume of building / with consequent economy in the initial investment. Resort hotels achieve much of their reputation on their dining facilities. They are so situated that the guest has no alternative but to take his meals at the hotel. Failure to provide good food and superior service will soon impair the success of the project to such a degree that it will take years of effort by a better management to recover for the hotel a good name and a broad reputation. For this reason special attention must be devoted to the layout of the dining facilities and the kitchen and food service areas and on this problem the facili- ties of the Pick-Barth organization are available to relieve the designer of a vast amount of research which would otherwise be necessary to equip him to properly incorporate in his plans the needed facilities. There is a peculiar character to the din- ing problem in resort hotels. To a surprising de- gree the guests act like a large family, coming to their meals at fairly definite hours, so that the serv- ice of a complete meal is spread over a relatively short period of time. This generally means that @ * 322 RE The Roney Plaza, Miami Beach, Fla. Pi Ont bales a Lounge in the Roney Plaza the dining room must be adequate in size to seat a fairly large percentage of the guests at one time. In the smaller resort hotels it is even necessary to seat all of the guests at once, because this family habit is more easily developed in a small group of guests than in the hotels catering to a greater num- ber of people of diversified habits. The same con- sideration requires that the kitchen be so equipped wee Schultze & Weaver, Architects 142 HOT Bel (RAL AN NalNG> AVN» D3 O-Us Tbe ae Len Gs o Manatee River Hotel Bradentown, Florida J. Harold MacDowell, Architect A ess building is of the apartment type, as will be seen, more than a hotel, and con- tains approximately 160 suites with all hotel facilities to make it an up-to-date hotel build- ing. Each suite has _a bath and door bed with dressing closet. The cost of this butidin was about 55 cents per cubic foot. The build- ing rests on pile foundations and is constructed of reinforced concrete frame with tile floor slabs, tile exterior walls and stucco. Connect- ing this hotel with the old three story building is a bridge from the office floor level and be- tween the two buildings the court is laid out in the Spanish patio style. It is interesting to observe how the use of Disappearing Beds has made the guest rooms serve the double pur- pose of bedrocms and living rooms, a feature as a in a resort as in an apartment hotel. The complete contract for the Furnishings and Equipment of the Manatee River Hotel was executed by the PICK-BARTH Companies, and the Disappearing Beds and Space Saving Equip- ment were installed by the af- filiated concern, The “White” Door Bééi Company. INU pg a dur -diniay A - we = ——e | mil Fy! | =i a eer os i Th M UT IDAAAONANY }«. AFR = oe BR Be “« Barcony Typical Floor Plan ts The typical floor plan above indicates how apartments are laid out under the efficiency type of planning. Note how the dressing closet is arranged in a compact unit with the bathrooms. In many instances, the entrance to the bathroom is arranged directly through the dressing room. Most of these apartments are not equipped for food service. miiAN NING KES ORT HOT ELS as to permit rapid and efficient service for an entire meal at once. Food must be prepared in large quantities as there is relatively a small volume of short order work. When a la carte service is of- fered, as is generally demanded of the more ex- pensive resort hotels, the kitchen problem is even more complicated than when the American plan with its table d’hote meals prevails. The Pick-Barth organization has the benefit of the experience of direct contact with many thousands of hotels and there is doubtless no other source in the country where such complete and accurate information is available for the determination of correct food serv- ice equipment and space requirements. Returning to the problem of guest room plan- ning, it becomes at once apparent from checking over the typical analysis that the resort hotel must combine a wider variety of units than is to be en- countered in other types of hotels. This is true at least for the resort hotel which encounters a con- siderable proportion of transient trade in con- junction with the seasonal guest, but it is not so important in the smaller resort hotels which are designed primarily for the vacationist who is plan- ning to spend at least a week at a time. Transient business requires room units similar in type to those of city transient hotels with the ex- ception that very small rooms are not tolerated by the average guest. There must be a measure of distinction, charm and comfort in these rooms func- tioning as temporary homes for travelers, for they come to the resort hotel rather than to the com- mercial hotel in a spirit of pleasure and recreation and they do not accept facilities which resemble too closely the commercial hostelry. The next group ES of guests are those who stay for week-ends or for a short vacation period. In physical layout these rooms do not vary markedly from those offered the transient guest, for the reason that people who intend to stop for any period of time soon get ac- quainted with the facilities offered in the public rooms and remain less in the seclusion of their quarters than the strangers who come more with- out an opportunity for extending their acquain- tances. Hence rooms of comfortable size equipped to provide normal comforts of the home are ade- quate and the planning problem resolves itself simply into the provision of adequate space areas rather than in the development of special features. The matter of furnishings, however, requires that there be more than the usual number of comfortable chairs and tables for converting the bedroom space to living room uses. The seasonal guest may demand more extensive quarters, often requiring suites, two or three rooms or more, at least one of which may serve as a pri- vate living room. In certain types of resort hotels there is an opportunity to develop the use of these living rooms by the provision of door beds and dressing closets, which permits the conversion of the living room to a bedroom without the expense to the guest of hiring an extra room for intermit- tent guests or extra members of the party. The same provision enables the hotel manager to offer a single room which may function as a living room by day and a bed room by night, a happy solution of the requirements of the seasonal guest who can- not afford extensive space but who desires the pri- vacy and comfort of a day-time living room. The question of interior finish is a broad one, Martin L. Hampton Associates, Architects Hotel Pancoast, Miami Beach, Fla. 194 HOTEL PLANNING AND) OVUTELTCENG Examples of Construction Costs 6 Typical Resort Hotels Location Date | No. Rooms seein Eo ae. Florida (East Coast)......., 1926 | 250 | $1,025,000 yet. Florida, (Hast+ Coast) 2255). 1925 128 Apts. 800,000 65 Florida. (West: Coast aie Gale raeeh ileseuk |. eleatG00, |. aie am California’ op ee ee ese gers 0 es e800, one ee | | | New jersey asin s caweges oe 1926 280 1,120,000 68 ——— fy EE [ Atlee Dias Sr ain cmee wate 1925 500 2,000,000 .50 Construction Cost Details on a Modern Resort | 228 Rooms. Total. Cost $952,000. Per Room $4,175. 178 Rooms with bath—30 Rooms with shower—2o with bath and dressing roc Average Room Size 11’x15’. Concrete Frame and Floors—Fireproof; 3 Passenger 1 Service Elevator; Ballroom, m room; 10 stores; spacious lobby; lounge; cafeteria; good interior finish throughout. Detailed Construction Costs Cost Item Bxcavation es 2g Mansel at ns aoe ee ee Bie Te GOS Mason yer vio ocd a-< cae ate are a eare e es 112,900 Carpentry & Millwork nas. 5 oh. sce ne eee 78,500 Ornat.. & s Mise, Urott ihe 6 2272s ea sa, See ae 23,000 Floor? Binish (4s pda pid ose he oe ee ee ae oe 71,200 Plaster’ -& Siucto-4 oh ae tee eee 60,000 Paintings! 2s 2a iG s we eh ape as be 10,000 | Roofing -& “Sheet Metal (2 20559 26: rae ene 11,200 Concrete Hrame> Sos 5 cscs Gs acd ee 181,000 Plumbing 025. y's apa ae teak ot ah ne 93,500 Heating:.d@ Ventilating 2 -tco ri. oon eee ee eee 50,400 Wiring: or Hixtoteswie 0. nike, eee eee 25,000 Hlevators? @) Donrsc 24s ae amen ee ee 38,600 Metalad tim J&: Sasha: 3 trates ee Mate aie es 20,800 Allowarices-.'. aisercceas eto ne hate ek een 45,000 Tnsurancd* 2h een pha ikea ae Bs 0 eee 52,600 Totals. .0.50 05 Si ease ee *881,000 *NOTE: Architects’ Fees and Financing brought total cost to $952,000. PulLyA sNeONEIEN Ga R Bes sO Rot) A OME ies Dallas Park Apartment Hotel Meam Beach, Florida Robertson & Patterson, Architects N example of the type of Resort Hotel planned along much the same lines as a regular Apartment Hotel. It is a fireproof hotel of reinforced concrete frame construc- tion with walls of interlocking hol- low tile and having an exterior of tinted stucco and composition stone trim. The building covers a ground area of one hundred feet by one hundred and four feet. There is a total of one hundred and twenty- eight apartments. The eleventh floor contains a complete bungalow as well as a number of servants’ rooms. The building was completed in January, 1925, at a cost of $800,000, exclusive of furniture and land value. Cost per cubic foot was 65 cents. The complete contract for the Furnishings of the Dallas Park Apart- ment Hotel was e.xe- cuted by the PICK- BARTH Companies. PRIVATE Way | ||| SVN-@M- ie: kK | SVN-RM "I | | WATR DRESSER. || : amit i COVRT i il ag cae ee |. LIVING-2M | -LIVING- eM. | 2 | | | =, = E DR: RM: ae | | fee @ HH ~ Ss lk 3| \w oe [ak 5 ioaset SI [S| ieee i||| BED-om = | | cate | | i | | i -LIVING-RM: {II -LiviING RM: Pr AEA —————— DR-RM | DR: RM) m™ \ | PH 7 L = {fl | a Loe itt a | aw My 3 | LIVING: 2M ) & | “LIVING R: | | ~ ey : | Deelicr|s cee 3 L tl} 2 —— Sat Eee ae GRovun)y-FlLooer Plan Be Me BE THE- DALLAS PARK LPART MENTS hat Pee Aes LiO ORs Dati wine: Miami ‘Ylorivs EL ROBERTSON & Eee PAT Emcee ARCHITECTS 4 i t shat. ~ THE: DALLAS PARK - APARTMENTS -MIiAME FLORIDA EL ROBERTSON & LR PATTERSON: ARCHITECTS ~MIAMS 156 HOTEL PLAN NING AND O:UIE ls oN) G for resort hotels range in style through the entire circle of architectural schemes, from the extremely rustic structure suitable for the remote resorts in undeveloped countries to the highly sophisticated types demanded at the select watering places. The choice of style cannot be discussed here to any great point beyond calling attention to the fact that com- fort must not be sacrificed to the consistent devel- opment of a stylistic scheme carried into the guest rooms. From the point of good housekeeping and the maintenance of cleanliness, it is important that the interior finish be selected with the same care for resort hotels as is exercised in the development of other types of buildings which have been briefly discussed. There is one aspect of resort hotel development that is quite unique. It is that the expansion of the hotel facilities may quite readily take the form of separate buildings related to the main structure by means of enclosed ground floor corridors or porches or even entirely divorced from the main building to take the form of separate cottages which contain a common living room and several guest rooms, but not dining or other service facilities. Some resorts find a very profitable source of in- come through the provision of individual cottages which can be rented by a family, giving the tenant seclusion and private accommodations comparable to the ownership of their own camp. Service is rendered in these cottages by the hotel staff and the guests take their meals in the main dining room, so that there is no burden of housekeeping imposed on these cottage tenants as would be the case if they attempted operating their own establishment. Such buildings may be developed in a variety of styles, but, of course, if closely associated with the main hotel structure should be harmonious in char- acter. In view of the growing popularity of this type of accommodations for the seasonal guest, special at- tention should be given to the dining facilities in the main building, to permit the maintenance of ade- quate food service as the hotel colony is increased in size through the development of these new units. The typical resort hotel project often involves one further stage of planning and construction, which is the development of recreational buildings and facilities of a wide range of types. Among the structures which may come into this classification are piers and landings, boat houses, bath houses, indoor or outdoor swimming pools, golf club houses and caddie quarters, garages, shooting boxes, and occasionally outlying camps for the accommodations of winter sports or for those who wish to take overnight hikes to surrounding points of interest, where such facilities must be provided by the hotel management. In addition to these buildings for recreational purposes the hotel project may properly include within its budget items sufficient to provide for the construction of golf courses, tennis courts, bowling greens, croquet grounds, bridle paths, toboggan slides, ski jumps, and other features of interest to sportsmen of varying degrees of activity. If such facilities are attempted it must be remembered that half-way measures are of little avail—the golf en- thusiast demands a measure of perfection in the golf course, the tennis player is not satisfied with a mediocre court, and the winter sport lovers are dissatisfied unless they can find in the ski jumps, toboggan slides or bobsled runs a feal thrill. Com- pared with the results which these things achieve in creating popularity for the resort hotel and main- taining a full house throughout the entire season, they are relatively inexpensive and through various fees and charges are in a measure self-supporting. Examples of Resort Hotel Construction Costs Following are examples of construction costs which give a brief outline of the type of structure, the year of construction and number of rooms, and the total cubic and per room costs. ilt i No. of Cost of Cost Type of Structure Pyare Ruces Building Cu. Ft. Por Root 13 story fireproof reinforced concrete tile walls Florida with stucco, 240 baths, no basement, all 1926 250 $1,025,000 78¢ $4,100 mechanical equipment above ground. 8 story with 7 story wings reinforced concrete, Acta neans face brick exterior with stone trim, about 260 é "1996 501 $2,000,000 50c 4,000 baths, full basement. 7 story and full basement reinforced conten! Florida a hollow tile walls, stucco exterior, 270 baths. 1926 388 $1,100,000 ga $3,000 ee story and basement, reinforced concrete, 210 Missiusinn! bathrooms, full equipment, stucco exterior} ~ art cee 310 $1,000,000 S2¢c $3,225 on hcllow tile walls. 4 story reinforced concrete, hollow tile walls} Mississippi with stucco exterior, 60 baths. = $400,000 see $3,300 4 story fireproof, reinforced concrete hollow tile Florida c walls, stucco; 84 baths, several wings in plan. 1925 123 $385,000 60¢ $3,000 The above figures were obtained from actual projects, so that they may serve to establish some idea of the range of costs in resort hotel construction. The great variation in cubic foot cost is primarily due to a difference in specifications which in some instances are very simple and in others very elaborate. FLA NON AEN Gao SRY HO T ELL Ss I (an ~ Examples of Resort Hotel Architecture The Kitchen and Food Service divisions of these hotels were planned and equipped by the PICK: BARTH Companies, all of them except the Edgewater Gulf Hotel being handled by the affiliated organization, The John Van Range Company. sau t con ee a ann co ae Oe EE HE Wn oe t Gdoo EE at OE GT m® Hotel (ee Terrace, Tampa, Fla, Hotel Greenbrier, White Sulphur Springs, W. Va. Hentz, Reid & Adler, Architects Frederick Sterner, Architect Hotel San Carlos, Pensacola, Fla. Edgewater Gulf Hotel, Gulfport, Miss. Emile Weil, Inc., and W. D. Willis, Assoc. Architects Benjamin H. Marshall, Architect Re Hotel Seminole, Jacksonville, Fla. Forest Hills Ricker Hotel, Augusta, Ga. H. J. Klutho, Architect Willis Irvin and Pringle & Smith, Assoc. Architects HOT EL Poa NING SUBUN, Dimer Boles te leteh Gx Py we lc = — = (s The Don Ce-Sar, Pass-a-Grille, Florida, Henry L. Taylor, Architect ae ee 4 { 4 * Chapter X The Architecture of Resort Hotels There are two phases of the architecture of re- ‘merci sort hotels, which have undergone a considerable change within the past few years. the selection of materials architectural design, and, sec- ond, a tendency toward the more romantic styles or the frank assumption of a com- mercial hotel type of exterior. Some of the great resorts of this country have developed to a point where they are really cities of at least second magni- tude. Atlantic City is one of these and they are to be found also in Florida, the Carolinas, and at other points where an unusually large number of people congregate at certain periods of the year. It is natural, therefore, that a hotel’s functions in such re- sorts may not be necessarily confined to catering to the de- mands of pleasure and health seekers. The new hotel may of necessity be created to meet the requirements of business- men and commercial travelers as well as tourists. If the ho- tel is constructed in or near the business section, or in a well developed residential district, it may quite possibly take on commercial lines rather than to assume the far flung perimeters These are, Tower of the Half Moon Hotel at Night and low lines of the typical resort hotel. The discussion of the architectural design of com- al hotels which is presented in another section of this book will serve to bring out the points neces- first, sary for this general type of resort hotel. in which to express the Therefore, this discussion can be limited to the architecture of typical resort hotels and should also bring in the so-called tour- ist hotel, which is the result of the great increase in motor trafhe and which often takes on some of the character of the resort hotel. For resort and tourist ho- tels, it is apparent that good architecture plays an abso- lutely dominating role in the creation of a building which will house success or failure, all in accordance with its at- tractiveness and the service rendered. This type of build- ing must be inherently self- advertising. It must intrigue and sustain interest—it must be true in type for the climatic conditions and consistent not only with the natural environs but with local tradition and sentiment. It is in the effort to maintain a relationship of ideas that the designers of the most successful hotels of this kind find their inspirations in the pleasurable water- ing places, mountain resorts and roadside England and the picturesque countries of the Medi- inns of terranean, or the traditional hostelries of the Amer- ican Colonies. Mediterranean Architecture is popular at almost any Resort Buena Vista Hotel, Biloxi, Miss. Carla. Matthes, Architect 159 160 HOTEL PLANNING AND OUTFITTING Architectural design naturally bears a direct re- lationship with the func- tional purpose for which the building is developed. Therefore, we may natu- rally expect to find a dif- ference in the designs adapted for tourist and for resort hotels. The tourist hotel is primarily a place of short residence, while one stops over be- tween the laps of a jour- ney. The resort hotel rep- resents longer period rentals to guests who usu- ally stay one week and sometimes an entire sea- son. The resort hotel, therefore, will probably be designed in spacious grounds and in some location where the design should be related to the vistas of natural beauty in character not only as to physical environment but for climatic and traditional con- ditions. It is evident, therefore, that the tourist hotel will probably be located in a small town, particularly one of attractive appearance or romantic appeal and it is not necessary that such a hotel be built on a large tract of land—in fact, quite often it will be located in a congested section convenient to motor traffic and in plain sight of those who in passing might be induced to remain for the night or stop for meals. The greatest criticism that can be made of most re- cent tourist hotels and many resort hotels is that they are not attractively designed—they do not arouse curiosity, and it is probable that because of this lack, half of their potential business passes by without a second glance. It would seem almost axiomatic that a tourist ho- x a site PASSAGE itt he “oar) ditt AUDITOR Tre Oniee f DAMERY nN WURGER Banh / i 1 , | = I ft ll mw LOUNGE oo " | =e i a= | P MUSICIANS | UPPER PART : DALCONY | OF DINING ROOM Ss HT | == UPPLR PART M Mo top ™ x f { ‘ LOUNGE ____f WRITING ROOM UPPER PART OF LOGGIA 1 1- = = — Mezzanine Floor Stairway to the Isabella Lounge, Half Moon Hotel, Coney Island, N. Y. tel designed in some in- triguing architecttral style would of necessity be suc- cessful from the day of its opening, provided, of course, that the standards of service were kept up to the _— expectations aroused by the exterior. The elements of good de- sign in the various types of architecture suitable for resort and tourist ho- tels are too complex for serious discussion here. The hotel man’s insurance of good design is to get a good architect and pay his price. Skimping on archi- tects’ fees is the worst form of false economy. Aside from the lines and proportion of the building, the exterior surfacing of walls and roof of the tour- ist hotel play the most important part in its struc- tural success and that of its appearance. In consider- ing exterior materials, we may immediately eliminate wood, although for the Colonial types it is a natural and economical material, but the danger of fire and the cost of painting has doomed the wood exterior for this field. For the Mediterranean types (Spanish and Italian), which are used primarily at watering places Northern or Southern, the exteriors will be almost invariably of stucco made with portland cement. With this plastic material innumerable textures and color tones are available. Experience has brought out important points in this relationship. Do not attempt, or allow the architect to attempt, any com- plicated textures. There are but few really expe- rienced stucco craftsmen in this country and simplicity is the best insurance of a good job. The best wall of Floridan Hotel Tampa, Fla. (See opposite page) foe coy borg : | uh ye Typical Floor Hse OM LTE OTURIE. Our this kind is constructed by applying three coats of stucco over walls of hollow clay tile, hollow concrete building block, or over solid brick walls. Sample panels of the stucco should be laid up and inspected by the owner and the architect for texture and color be- fore the work proceeds. Good stucco work is de- pendable and lasting and will not crack if well ap- plied. For the French and English types of build- ings, the walls will be constructed or surfaced with brick, stucco, or stone if it is natural to the locality. Face brick is, of course, an excellent material, everlasting and growing more beautiful with age. A wide range of colors is offered— buffs, greys, reds and heather mixtures. Com- mon brick is also being used for exterior walls, a good decorative effect being obtainable by employing what is known as skintled brickwork—that is, the selection of warped and overburned brick which are laid up in rough texture with wide careless mortar joints, resulting in a pleasing appearance and often in considerable economy. For the Colonial types, there are, of course, ex- teriors of painted wood siding or shingles—but these have their drawbacks as already explained. The Hotel Floridan, Tampa, Fla. Francis J. Kennard & Son, Architects 161 RyEposOoR Pa Ovi krt.S more practical surfacing is.stace. brick. Jor. if (a white effect is desired, common brick may be used and painted white to ultimately weather in a picturesque and typical effect. The various architec- tural styles logical for re- sort and tourist hotels in themselves usually call for certain types of roof. For instance, for the early English styles, the roofing will be of flat clay shingles, slate, or asbestos cement shingles in soft pleasing color mixtures and giving a rough texture. French styles usually call for smoother textures in the roof, while the Mediter- ranean (Spanish and Italian) styles almost in- variably demand clay tile, often of the Mission type (curved tile). Very often the exteri- or architecture of the re- sort hotel will follow one of the early English styles, requiring what is known as half timber work. Windows are extremely important components of the exterior architectural design. Invariably the style of architecture will dictate the general style of the window. For instance, in the old English style, casements were invariably used and today we find casement windows still employed by architects be- cause of their attractive appearance. Plans of the Hotel Floridan, Tampa, Fla. m COFFLE SNOD ° 5B'-0O" x 12'-of DIRDER SHOP le-0 t 920) STORE, STORE 16-01 B40" | 1et0'x 24-0 leon 9-0" Ground Floor am | ex fotcaies| ot] ae] aS Ra ae 5 aie eet ag EL : PANTRY ‘Bit warp | Mo ee ee — d om ofhX- H WITCH EN qe T fa ie Pm stenice eh ™ POUT Det Topo iad . ud DINING ROOM J if a i k BANQUET LOOM. | x LOGGIA | Main Floor oe = EO TB eG ANON NeGs ACN DD SOF FEE LaNiG ] ee “so ie | tee \ A DOILER RH | TAW Hi i i STORAGE MANAGER i gape - SHOP: T- Ice — TRANST:-RH | | = fe ey) COLD soon | = d = Stevice. HALL 3 is -SHOP.2- r oT oJ bd MALE! = are “ ag bik OJO «< fe} ©) = » “SHOP.G | | -Stora- -Correr-sHop-4- [1° H “SHOP 3- E | IE A-@ Firta STREET - i Th Wi ie het PLAN- cot The complete Furnishings of the Alcazar were supplied by the PICK-BARTH Com- panies. -TryPIcAL FLOOR PLAN ee SECOND FLOOR PLAN- fact (5 ee ees ee Hotel Alcazar, Miami, Fla. Robertson & Patterson, Architects HIS hotel is thirteen stories high, of fireproof con- struction with frame of reinforced concrete and walls of interlocking hollow tile. Exterior is stucco with composition stone trimmings. The first floor contains a lobby, coffee shop, five small shops, and rooms for mechanical equipment. There is no basement and all mechanical equipment for the steam heating plant and hot water system, etc., is above grade. Second floor contains a large lounge with awning covered balcony opening directly off this lounge, from which an unobstructed view of Biscayne Bay is ob- tained. Dining room and kitchen are also on this floor. The typical floors, of which there are ten, contain two hundred and fifty bedrooms and two hundred and forty baths, there being one two-room suite on each floor. Total cost of building, exclusive of furniture and land, $1,025,000. 00. Cost per cubic foot 78c. Cost per room $4100.00. Building was completed in Feb- ruary, 1926. The Don Ce-Sar, Pass-a-Grille, Florida pecwowl OF TYPICAL MODERN RESORT HOTELS FOLLOWING WILL BE FOUND PLANS AND ILLUSTRATIONS OF THREE OUTSTANDING ANGg RICAN “HO LELS OF THE RECREATIONAL TYPE QD 163 AUN D, OV US yet NAG, wl = PLANNIN BO. Bs 164 Iddississij ‘Ixojig ‘[a}0F{ eISIA BPUANg SUNUEEURUOUERERGO ONO TORT Gama SOUNDOTINOUENEDEHITINT e: HEO ot Ey Ly PLA NeN NG sAUNTD OWT Pel Delany G 16: = i 5 a CAQD ROOM # t | ODEN }] Teenace 1 DINING ROOM Ls rc DINING ROOM x i fl Typical Floor Plan Main Floor Plan Buena Vista Hotel Biloxi, Miss. Carl E. Matthes, Architect Bieta is a four story structure of reinforced concrete and hollow tile construc- tion. It contains 120 rooms, 60 of which have private baths. The archi- tecture is of modified Spanish Mission style suitable to the environment. The exterior is of white stucco with cream colored trimmings. Total investment in this building is approximately $450,000. The plan is laid out in a manner which provides excellent light and ventilation and should meet climatic conditions in a very efficient manner. The main floor features include an extensive lounge which has both front and rear exposures. This lounge is located directly adjacent to the main lobby and both rooms open on a large porch which flanks the central entrance court. The office is well arranged to control both lobby and kitchen functions. The dining room has been planned with full exposures on both sides. An interesting feature is the broad porch which runs the entire length of the dining room, ending in a small open terrace. The typical floor plan has been designed with bath between rooms and with individual room and bath units so arranged that suites can be established easily. Corridors have been kept open at the ends to provide additional ventilation. At least two of the corridors terminate in sun parlors, which are convenient for guests who do not wish to go down to the main lounge. The complete contract for the Furnishinas and Equipment of the Buena Vista was executed by the PICK-BARTH Companies. Egmont al “) Arlington Hotel, Hot Springs, Ark. Mann & Stern, Architects eee exterior of this hotel is shown on the opposite page. It contains 501 guest rooms and a large, completely modern medicinal bath-house. The rooms average 15 by 18 feet. The building is of reinforced concrete with gray face brick exterior. The Arlington Hotel Kitchen was Equipped by PICK-BARTH Engineers. - oO y oy Sl es & nl ep vi a ® rel eo P CORLIDOR 9 Cm cs zyet Vey! Je tau 720 1719 | 161717 | 716 | 715 | 714 | 713, 712 PBR Pee | ae] ae] oe] ae] pel pad on Second Floor Typical Floor Ci ‘ ‘ Ko i <1 7 > su bE be . iii ry «fe 7 Ta ca r = oO mF ca) 222} 224) 220] 219] 210 | 217 [216 f2rs | zie] 245 oe poe] se] pe] pe) oe | pe] ee eR oe 168 HOTEL PLEANNING AND OWD Re UNG The Bon Air Vanderbilt Augusta, Georgia Plans for original building by McKim, Mead & White Plans for addition by Warren & Wetmore O N this and the opposite page are shown illustrations and the typical floor plan of one of the large resort hotels of the South. The Bon Air Vanderbilt as originally constructed from the plans of McKim, Mead & White is shown in the upper picture at the left. The lower illustration shows the building after alterations and additions had been made from plans by Warren & Wetmore. This hotel is laid out in the elongated style favored by southern resort hotels, and providing a full measure of light and ventilation for all rooms. All rooms are provided with bath, and the average size of rooms ranges from 9 to 15 feet by 16 to 18 feet. The hotel carries the usual complement of large restaurants, lounges, sun-rooms, and other service features necessary for the operation of a high class resort hotel. The general construction of the building is of concrete and hollow tile with exterior of stucco. | X | i s Ci em ah —pelaleneee—f 2 - ate ee eee as 6.49 6.8 WAVE? VE TET We) ETE rt a ‘a _ff - (i | | Main Entrance of the Bon Air Vanderbilt The complete Furnishing and Equipping of the Bon Air Vanderbilt was handled by the Hotel Specialists and Engineers of the PICK-BARTH Companies. Floor Plan HO; Ee Ue PLA NIN TENG AGN GD aa) Uae) Tao oNe 169 The Bon Air Vanderbilt as Originally Constructed McKim, Mead & White, Architects ee 7 aS ny The Bon Air Vanderbilt with Alterations and Additions Plans for Addition by Warren & Wetmore, Architects HOTEL JPA NNGILNIG. HAND Oc Ua rar lv Exterior before Remodeling Exterior of Hotel Lincoln after Remodeling Hotel Lincoln Lincoln, Neb. Remodeled from plans by H. L. Stevens & Co., Architects These illustrations indicate how much the ap- pearance of an old hotel can be improved by very simple remodeling. In this case the ex- terior of the building was cleaned; the old balconies were removed, and other minor im- provements were made. This restriction of exterior remodeling allows funds for interior work where it is usually more greatly needed. Chapter XI Remodeling Hotels For Increased Profits The completion of a new hotel in almost any community introduces a factor of obsolescence in practically all of the existing hotel structures. As the process repeats itself, the hotels that have been in existence for the greatest length of time feel the influence of this obsolescence factor to the greatest extent because the typical public demand is for modern hotel accommodations. Thousands of hotels throughout the country are suffering from lack of sufficient income simply be- cause the buildings themselves have not kept pace with modern trends in hotel accommodations even though the service may be of the best. The total loss of revenue, due to this situation, is enormous; the opportunities for recovering this loss through modernizing existing hotel structures are even greater. In spite of a general impression to the contrary, the remodeling of an existing hotel building fre- quently produces a higher return on the investment than the construction of a new hostelry. There are several reasons which bring about this condition. In the first place, the older hotels represent a lower value for the volume of building available than new structures, partly because they were built under lower cost conditions; partly because they have written off a large proportion of their value through depreciation; and largely because they are situated on land which represents a materially lower invest- ment than would be required to purchase in the open market a suitable site for a new building. An- other and most important factor is that remodeling and modernizing of existing hotel buildings can often be undertaken at relatively low cost. These factors, taken together, give to the hotel owner an opportunity for retrieving much of his lost busi- ness through offering modern hotel accommodations at standard or below standard room rates with a larger profit margin than accrues to the competitor who has recently opened a modern building con- structed under present-day costs. Obsolescence is constantly taking place in all ho- tel buildings whether or not new competition be- comes a factor in the situation and emphasizes the lack of modernity in the existing hotels. It is safe to say that the average hotel building over ten years Egyptian Room in the Hotel Lincoln, Lincoln, Neb. Practically all of the furnishings and equipment for the remodeled Hotel Lincoln were supplied by the PICK-BARTH Companies. Several small dining rooms similar to the above were especially designed and decorated by PICK-BARTH interior decorators. 171 HM Oe BG an ee eS F 2 ae Lobby a the Hotel Lincoln before (left) ey after RR aSalee old would profit through a certain amount of re- modeling work designed to bring its accommoda- tion and service facilities in line with present-day standards. It is quite natural that the hotel owner finds it difficult to appreciate the changes which time works in his building. Daily contact with his own building so accustoms him to its arrangements, deco- ration and facilities that he seldom realizes that his building is growing old until some new structure is erected nearby which is in sharp contrast with his present structure. Hotel owners are missing many opportunities for increasing their profits, for holding their position of dominance in their community, and for deferring the introduction of new competition in the form of new buildings by this tendency to let their own build- ings become inefficient. Hundreds of new _ ho- tels are promoted every year throughout the country where they have no justification so far as total room accommodations are concerned simply because the existing hotels fail to offer the quality of accom- modations which the traveling public is demanding. The Pirststep in Remodeling The proper method of approaching a hotel re- modeling project is closely parallel to that outlined in other chapters in connection with the develop- ment of new hotel operations. The first step in- variably is to make a correct survey of the local situation with respect to competition, potential busi- ness, changing type of patronage, type of accom- modations demanded, room rates which are logical. The survey should be made as impartially as pos- sible, preferably by an outside expert who can examine the situation from a fresh and unbiased viewpoint. The survey should continue throughout the preliminary stages as new facts are gathered and no commitments made until a complete picture of the economic situation resulting from the proposed remodeling operation can be obtained. (See Page 175.) The first stage of the investigation having been completed and a fairly definite idea gathered as to the type of facilities or accommodations which are required to constitute modern hotel accommodations in a community, the next step involving studies of PLANNING AN: DOOR Fie uNsG the existing building itself is undertaken. The pres- ent hotel should be subjected to a critical examina- tion with a view to determining the opportunities for profitable remodeling in line with the general ideas developed in the. preliminary investigation. Some of the important points to be considered in examining the present building are covered in the following paragraphs. Reducing Non-Income Space Most old hotels have a great exeess of non-income producing space in lobbies, dining-rooms, corridors and often in the guest rooms themselves which can be converted by remodeling to produce a substantial increase in income. Few old hotels take advantage of their street frontages to obtain the high rental values accruing to shops and stores. Very often lobby space can be sacrificed or dining rooms which are not used to capacity can be reduced in size to permit the introduction of small stores having out- side entrances which will pay a substantial income. Within the building, it may be possible to intro- duce new concessions such as beauty shops, barber shops, florist stands or theater agency, further con- verting non-income producing space into tangible assets. Particular attention should be given to the oppor- tunities for converting present guest rooms with or without baths to rooms with baths. In the older hotels this can very often be done without important structural changes because of the excessive size of the old-fashioned bedroom. Private dining rooms, banquet halls, ballrooms and other entertainment space which does not pay may frequently be profitably converted to additional guest room space. In the back of the house study should be given to the possibility of revising the food service space to increase its utility, eliminate waste space and possibly to introduce new types of food service such as lunch room or soda parlors which are not at pres- ent in operation. This part of the work will indicate the extent of planned changes desirable within the building. The next matter to consider is the physical condition of the structure in order to establish the probable cost ReESMFO Dee LIEN cG of making the necessary changes and bringing the building into suitable condition throughout. In or- der to undertake any remodeling work, it will be necessary to have complete working drawings or measurements of the entire structure. An engineer or architect should prepare a report on the present structural condition of the building to determine if it is sound enough to warrant remodeling. Problems of Mechanical Equipment The mechanical equipment should likewise be care- fully examined. Among the factors to be considered under this heading are the following: If bath rooms are to be added, is the present water supply adequate for the purpose and will the sewerage disposal system or sewer connec- tions take care of the additional load? Is the present plumbing system, particularly the piping in good condition ? Will the introduction of new piping be feasible in view of the present location of masonry bear- ing walls, steel columns, girders, etc. ? The existing heating system should similarly be examined by a competent expert to establish its present condition and to determine whether or not it can carry any new load to be imposed for im- proved heating or for steam, for kitchen equipment and hot water for additional bath rooms. The elevator equipment should be examined as to the necessity for increasing its capacity through higher speed operation or the introduction of new shafts for both passenger and service uses. Architectural Appearance Attention should next be turned to the architec- tural appearance of the building. If the exterior is not attractive or appears to be too old fashioned to attract favorable consideration of prospective guests, estimate should be made covering the cost of feasible architectural changes, the cleaning of exterior ma- sonry, the replacement of defective exterior metal- work, the reconstruction of entrances or store fronts and painting. Inside of the building study should be prepared by a skilled architect for modernizing the appear- HO Rak s 173 ance of all public space. It is often surprising to see how much can be done with old lobbies, lounges, writing rooms and dining space to give them new individuality and charm through relatively slight changes by the use of new decorative motifs. Similar attention should be given to the condition of the woodwork, doors, windows and trim through- out the building. Possibly some of these items will have to be replaced. More often repainting will provide a satisfactory appearance. In the guest rooms, new floor coverings, the introduction of simple attractive lighting fixtures and the use of proper wall finishes will convert an old fashioned room to modern appearance at very low cost. Refurnishing and Redecorating The examination of the building should then pro- ceed to determining what is needed in the way of new furniture, hangings, decorations and the like in public space and guest rooms. The estimate should consider the desirability of refinishing and re-uphol- stering such furniture as may be retained because of its satisfactory design and condition. The result of this careful analysis will indicate the approximate investment which must be made to modernize the hotel. It is not generally sufficient to use casual figures in this work; it is far more desirable to have the necessary plans drawn, sched- ules of new furnishings and actual estimates obtained covering every item of expense which can be fore- seen as a part of the remodeling and refinishing cost. Accuracy in this respect will eliminate much dif- ficulty later on when the project is actually under- taken. Returning again to the preliminary survey first referred to, we now have two complete sets of facts which must be brought together in the form of a new financial statement of the profits to be antici- pated as the result of the proposed remodeling oper- ation. It is highly important to analyze the business aspects of the budget before commitments are made. A financial statement covering the following items should be prepared: On one side of the balance sheet should be shown the total investment involved in the completed re- modeled building including a sound value for the Banquet Room in the Hotel Lincoln before (left) and after Remodeling 174 HOTEL PLANNING present land and building. The actual cost of re- modeling and redecorating and the cost of all incidental expenses pertinent thereto such as the cost of the survey, architect’s fees, lost interest during construction, loss of revenue during the remodeling operation and the cost of any new financing. The next item should be a conservative and carefully checked system of the probable revenue to be de- rived from the building after the completion of all improvements. This should reflect the new room rates, the income from sub-rentals and concessions and the increased use of improved food service facili- ties or entertainment space. Income and Cost Comparisons The other side of the balance sheet should include all items of expense grouped under several head- ings: first, give the affixed charges including interest and amortization of mortgages and loans, taxes and insurance. A second item is generally an allowance for vacancies, unless this has been taken care of in the estimate of revenue. Third item covers all op- erating expenses including heat, light and power, labor, supplies, advertising expense, allowance for maintenance and other incidentals. AND 2O-UST Pel TL NsG Side by side with this new financial statement should be a balance sheet for the past year or for previous years taken as an average to show clearly the financial result of the proposed changes as com- pared with the income derived under present con- ditions. Armed with these facts, the hotel owner is pre- pared to undertake the necessary financing which will make his remodeling project possible. He will know definitely how great an investment will be re- quired and how much he will have to borrow in addition to the funds which he can invest in the enterprise. He will have a conservative statement to show his bankers as to the increased income re- sulting from the changes. He can now actively proceed toward the culmination of his contemplated improvements. The Danger of Procrastination Probably the greatest bar to these profitable re- modeling operations lies in the fact that all too fre- quently they have been deferred until the hotel is in a weak financial condition. It is very likely that the property has been mortgaged to the maximum and indeed it very frequently appears that banks ee eR Lobby of the Hotel Lorraine, Chicago, after Remodeling The Hotel Lorraine is a very good example of an old hotel which has been completely remodeled and refurnished with the result that it is now a modern and up-to-date hotel. The complete contract for furnishings and equipment was handled by the PICK-BARTH Companies. REM 0'D EL ING HsOel Ealas I Check List for Hotel Remodeling Projects Gn i; An impartial preliminary survey should be made preferably by a hotel expert, collecting data on the fol- lowing major points: 1. Competition—existing accommodations in commu- nity. 2. Potential business—increase in population; manu fac- turing and growth of commercial life; transportation changes ; automobile traffic; tourist and resort trade; increased demand for dining facilities. 3. Type of patronage—changing character; commer- cial, residential, tourist, etc. II. I. Present non-income producing space—lobbies, lounges, ballrooms, sample rooms, private or un- used public dining rooms; guest rooms not in de- mand for lack of baths, etc. 2. Opportunities for converting unused or surplus space into revenue producing space, introducing stores and sub-rentals in parts of lobbies or dining rooms. Converting ballrooms and other semi-public ITI. On 4. PRELIMINARY SURVEY Rates—conservative rate scale based on proposed accommodations. Value of location for sub-rentals, including stores, concessions, and the probable rental derived there- from. Present status—volume of business, rates, profit or loss; factors which have influenced decline in profits. Desirable facilities needed to command new patron- age and increase revenue. Is the present location still suitable for hotel pur- poses? PLAN CHANGES rooms to guest rooms. Adding baths and toilets to unused or low rate guest rooms. Improving service facilities—food service areas mod- ernized, introducing cafeterias or coffee shops and eliminating waste space. Modernizing mechanical equipment—new elevators, plumbing and heating lines, etc., as they affect the plan. PHYSICAL CONDITION OF BUILDING 1. Complete measured drawings and structural draw- ings of existing building. 2. Inspection of footings, walls, floors, columns with respect to condition and feasibility of remodeling work, 3. Present condition of mechanical equipment, and 4. os 6. changes necessary. Present capacity of utilities—water supply, sewer connections, heat, light and power. Present condition of exterior, including roof, fire- escapes, windows, etc. Is building sufficiently sound to warrant remodeling? IV. ARCHITECTURAL CHANGES 1. Exterior appearance changes desirable to command attention. Cleaning old walls, replacing cornices and ironwork, redesigning entrances, store fronts, etc. 2. Feasibility of modernizing public space—redesigning lobby, restaurant and lounge for attractive effect at moderate cost. 3. Present condition of woodwork, doors and windows 4. throughout the building. Will replacement or only repainting be required? Guest rooms—changes necessary to provide attrac- tive appearance and comfort. Redecorating, new lighting fixtures, new floor coverings. Design of new sub-rental space. sions, etc. Stores, conces- V. FURNITURE AND DECORATION 1. Public rooms—requirements for furniture, hangings, cluding modern silver, linen, glassware, dishes. floor coverings. 3. Guest rooms—refinishing present furniture where 2. Restaurant—new furnishings and decorations, in- feasible; new furniture and accessories required. VI. FINANCING 1. Complete and conservative cost estimates for changes operating expense and preferred stock commit- contemplated above. ments. 2. New balance sheet. 3. Comparative balance sheet—present business situa- (a) Investment—land, buildings, alterations, fur- tion compared with estimated condition after altera- nishings, fees, lost interest, loss of income dur- tions. ing remodeling. 4. Complete sketch plans showing all changes with out- (b) Revenue—room rates, occupancy, sub-rentals; line specifications. deduct vacancies. 5. Other supporting evidence—accountant’s, architect’s, (c) Fixed charges—interest and amortization, taxes, builder’s, and hotel consultant’s appraisals and re- insurance. ports. (d) Operating expense—heat, light, power, supplies, 6, Statement of new financing required, supported by labor, maintenance. (e) Estimated profit—net revenue less fixed charges, above data for presentation to bankers, mortgagors and stock-holders. 176 HOTEL PLANNING are carrying the building at a loss simply because they have found no method of foreclosing on a basis which will permit them to release a substantial part of their investment. Often, under these distressing conditions, a well-planned remodeling operation can be successfully carried out because it will probably represent a life-saver to those whose funds are al- ready hopelessly tied up. In any case, it is logical to seek the new funds necessary to carry out a mod- ernizing proposition through those who already hold mortgages or a stock interest in the present hotel. A number of cases have been reported where all of the funds needed have been procured through the bank or mortgagor holding the senior securities be- cause the new balance sheet has indicated a hopeful chance of recovering their investment to better ad- vantage in a more logical way than is offered through any other recourse. Subsequently with the hotel re-established as a paying enterprise, the banks have been able to dispose of their mortgage profit- ably or the hotel owner has been able to pay such satisfactory dividends that the issues acquired new value and are gladly retained by their holders. In addition to this factor, there is a definite com- munity profit in having improved hotel facilities - Sead —_ = Fea a %il AON DD? OOO Tae Ley PNG which may lead to popular support providing the hotel manager or owner has convincingly presented his facts not only through the medium of his finan- cial statement, but also through attractive sketches showing how the improvements are to be carried out and the resulting appearance of the new building. It should be remembered that in order to make a remodeling project logical, it should show a return of from 20 per cent upwards on the new invest- ment required. This margin is sufficient to interest bankers even when the existing hotel has been a losing venture for it at least assures them of a nor- mal interest on their present investment. It should also be remembered that the actual cost of a remodel- ing project is only a part of the increased value which accrues to the property when the work is completed. Present real estate values are enhanced ; the structure acquires a real market value; and gen- erally the entire neighborhood is improved. It is important, during the process of obtaining new financing, to have all details so carefully worked out that the estimates can not be attacked as being unsound in any respect, presuming the estimates have been obtained from reputable sources but the promoter should be very cautious to indicate that The fine old Hotel Pfister, Milwaukee, was recently rejuvenated by Remodeling A fine new Coffee Shop and kitchen, as well as the majority of the furnishings for the Hotel Pfister, were supplied by the PICK-BARTH Companies. Pa ey en re ee REMODELING HOTELS 177 Guest Rooms in the Remodeled Hotel Pfister, Milwaukee, Wis. eerie Just how a hotel built a quarter of a century ago, has been completely remodeled and refurnished into one of the most modern and beautifully furnished hotels in the middle west, is shown by the illustrations above of some of the large homelike guests rooms of the remodeled Hotel Pfister. The PICK-BARTH Companies supplied a large part of the furnishings and equipment. 178 HOTEL PLANNING the estimates are tentative and that before any actual commitment becomes necessary, the complete work- ing drawing and specifications will be worked out and definite contract figures obtained covering all of the structural changes and all refurnishing and redecorating involved. Stockholders and bankers may refuse to enter into a refinancing plan because the project is not carefully enough developed to prove its soundness. There is frequently strong opposition to be overcome. There is a sense of fail- ure to be eliminated and changed into an optimistic consideration of the possibilities of success. This cannot be done without an adequate schedule of the proposed operation developed in such detail as to be readily understood and backed by opinions which carry weight. Because of this situation, it is desirable to employ only the best counsel on all phases of such an im- provement program. It would be well to employ a recognized hotel consultant for the preliminary sur- veys; to have the financial statements substantiated by the opinions of expert accountants thoroughly acquainted with hotel operations. It is equally ad- vantageous to employ an arcintect of good standing and finally to entrust the actual remodeling work and the redecorating and furnishing only to firms of the highest calibre. To deviate from such a policy is to endanger success for the very situation which brings about the necessity for remodeling and modernizing tends to undermine the confidence. This must be counteracted by the employment of organ- izations of recognized ability and integrity. In the preceding outline, the principal points which might occur on an extensive remodeling pro- AND OUTFITTING ject have been touched upon. This does not mean that all remodeling operations necessarily are com- plex or that they involve fundamental changes in its structure or its equipment. It is quite possible to do a great deal towards bringing a hotel up to date in its appearance and facilities by simply re- decorating and refurnishing the interior and by installing modern service equipment. Other suc- cessful remodeling operations require only the elimination of non-income producing space by the introduction of stores or by the conversion of unused ballrooms, private dining rooms and other semi- public areas for new guest rooms. In fact, the extent of a remodeling operation varies with every building. To do more remodeling than is really needed tends to cut down the ultimate profits just as much as to do too little. This matter is generally guided by the careful surveys described at the be- ginning of this chapter which, if properly handled, will show the work to be done which will result in the greatest net profit. It is just as essential in the remodeling and re- furnishing of a hotel as with a new hotel to have the whole thing handled by one organization of hotel furnishing and equipment experts such as the PICK- BARTH Companies. The large number of fine hotels that we have completely remodeled and re- furnished throughout the country is ample evidence of our experience and ability in this highly special- ized type of work. Our men are at the service of hotel men and their architects in making the pre- liminary survey to see just what is necessary to make the hotel modern and first class in every re- spect. The Hotel Eims is another hotel which has been completely remodeled, refurnished and equipped into one of the finest and most modern resort ho- Z 0 21s im the conntr The complete refurnishing contract was handled by the PICK-BARTH Companies. ie 3) i li a Ns iin git ce The Park Central. New York fire FOLLOWING PAGES PRESENT A GROUP OF THIRTY-ONE OUTSTAND- fees TIOTELS OF VARIOUS TYPES, heNGIIN GOIN STZE FROM SNe NO RED RIF TY TO PAE Eel tOUSAND ROOMS QD 179 180 HOTEL PLAN NENG “AUN DO Ue bia NG The Hotel Book-Cadillac, Detroit, Mich. Louis Kamper, Architect i Vie llama aamianm iz eo in utes 4 eee building is of steel skeleton type with floors of reinforced concrete. The exterior is of face brick trimmed with Indiana limestone and architectural terra cotta. The building contains nineteen stores and shops with exterior and interior arcade entrances. The complete Furnishings, Interior Decoration and Equipment for the Hotel Book-Cadillac were executed by the PICK-BARTH Companies, compris- ing one of the largest hotel equipment contracts ever placed. A 5: 55 d parapet) ag SN + RESTAURANT. ea LOUIS KAMPER ARCHITECT. tee tt . 2 ALE ELEVATOR LOBBY TEA ROOM IT TTT TITY PHONES aaae| if Teves 2 } « a ‘ ‘ > LOBBY i LOUIS NAMPER ARCHITECT UPPER PART MAIN RESTAURANT pres BEAUTY PARLOR CMLORENS SHOP Laois WRITING ROOM s UPPER PART OF LOUNGE BALL ROOM coun a sncnrect FLOOR peace a oe | (ITALIAN CARDEN ae CRYSTAL ELEVATOR LOBBY lela Dabibdeul aT EET cy Feel mn Joo] FTO 26°FLOOR t TYPICAL LOUIS KAMPER- pected %2*700-749 12%+1200-1249 17%+1700-1749 22%2200-2249 BY +800°849 1322+1300-1549 18™%=1800-1849 23*-2300-2649 91+900-949 14™*+1400-1449 19%+1900-1949 24™.2400-2449 11000-1049 15™2+1500-1S49 20%+2000-2047 25™:2500-2549 N1W0-1149 I6=-1600-I649 21T«2100-2149 26"-2600-2649 CilvaTOR CORRIDOR a One. ee ee a ee Cece ee =, ae " HOTEL PLANNING AND OUTFITTING I8I we nt t €i al wid ¥ 3 21 2) al aa we =i t=) i wt at et wl a sh ai i ef 24 a pelt Ree ae et femal ek ood fied «f The Savoy- Plaza, New York McKim, Mead & White, Architects HIS is one of the newest of New York’s fine apartment hotels. It is designed for complete hotel service of the most modern and luxurious type. A number of ee ee neve a ae Bh ere, TENTH & ELEVENTH FLOORS _ Y scorer been incorporated in the first and second floor plans, including ox large restaurants ; ane which will cater to t of cal | the public as well as to guests. The typical a . 5 — = == =— mri floor plan shows a es o OY efter] ere ale | -a-foa subdivision into apart- ments of one to three o —. rooms, each bedroom = aS ‘om having a bath. Kitch- I U PBX DPX u ens are not provided, : ____o but some apartments have serving pantries and a large main serving pantry is pro- vided on each floor. am) ‘i {i OF UU i" i 4d ee BES | The plan is flexible in

Ea The complete contract for - ‘ the Interior Decoration, a Furnishings and Equip- ment of the Webster Hall , was executed by the Typical PICK-BARTH Companies. Floor Plan Main Floor Plan co HOTEL "PLANNING AN DOU Ria ayNeG 3} OPE a al A eet Fourth Floor Plan The beautiful furnishings of the Public Rooms and a majority of the guest rooms of the Hotel Schroeder were supplied by the PICK-BARTH Companies. CORRIDOR SAMPLE Holabird & Roche ELEVATOR ERVICE s — = = One Half of Typical Floor Plan Architects Other illustrations of the Hotel Schroeder, showing the luxurious Public Rooms, will be found on Pages 274, 275 and 276. BVO MRE seal ASN NUL NIG. SARNOD (Oo. E Lt fin 'G 187 } | Stevants Room Hotel Duluth Lepartsah Duluth, Minn. Martin Tullgren & Sons, Architects THOROUGHLY modern structure containing 450 guest rooms, situ- ated with a beautiful outlook over Lake Superior. Even with part of the main floor given over to four stores, there is room for a most impressive lobby, a large main dining room and a coffee shop, together with a kitchen of generous size and capacity. The hotel was designed to occupy an important place in the social life of the city, and on the third floor there is a big banquet hall as well as six smaller dining rooms for smaller parties. 7 FFE ER ih, hay PP EEEF . BrErPFE ih, FFEF RE FEFEFE My EERE Moy, CARER. The majority of the Furnishings and all of the Food Service Equipment were supplied by the PICK-BARTH Companies. oe oe i ~KITEHEN-_ | Se tS Lp ] |) Cosine: ns Committee Ru ENTRAaNce F ees ee eae TAL OYE ERVANTS ] S Cheaer nfs, —a = yl gl l 1 vest aul) yavesr = | es gy a aS + = a =e — oe Typical Floor 188 HOTEL PLANNING AND. OM 22 ER Paw Gc be By re | ‘ i a "fe fi ‘ ~ - ! *) Fone fy “ a i 2 i ¥, Pics palerypa 4 2. . 2 Cd iad ul wt Hotel Benjamin Franklin, Philadelphia, Pa. Horace Trumbauer, Architect The Kitchens and Coffee Shop of this large commercial hotel were Planned and Equipped by PICK-BARTH Engineers. |) |t Ga. pe EY fers Heo bred ||| | eee eral pudedcn Ground Floor Plan Typical Floor Plan ee a LT a ee Poel PLANNING AND OUTFITTING 189 Hotel Olympic Seattle, Washington Geo. B. Post & Sons, Architects a see hotel was opened in December, 1924 and is owned by a local commu- nity group of approximately 3,500 investors. The total cost was $5,374,000, of which $800,000 is represented in the furnishings. The building is 14 stories high, contains 617 rooms and the plans allow for an addition to contain 300 more rooms. The exterior is of face brick with granite, Belgian marble, and terra cotta trim. PS ee ees SERVICE maLt H eee ve jas & el « ani som 0 asa & A wt ee he ee oe ce ee oS hee a4 WN BA MA Bk (CaS = = emt all AUT Urea OD a — = | 1 ees | pucts a | oes = s Ea | 5 | 4 e, Ug } be = { 1 a! yt : . ° THEATRE << v ze yo ) = F 2 A = K | d 2 Lf a! a3 "| i ~ papse Typical Floor Plan ware, Silverware and Linens were supplied by the PICK- BARTH Companies. HOTEL PLANNING AND GUTFITTING Mayo Hotel, Tulsa, Oklahoma | George Winkler, Architect GULST Room Ay 20.85 Bee ‘ " Oe PSY cuss | conse Be 7 | Room 2908 oh 200m i: isonet Foseme Bo eS xd atl _ ° er eX 1] Pronmtnepe x A A LS Epeaety ae Fea Pa gia aa = yl: a al — Sao Are =e 229200900. Caer tanbe Ave. | of he \ ¥ Bice Mayo Hotel, completed in 1925, is 20 stories high and has approximately 600 guest rooms. The building is of fireproofed steel construction with metal doors and trim throughout. Floors are of con- crete, and exterior of face brick with limestone and granite trim. The Kitchen and Coffee Shop of the Hotel Mayo were Planned and Equipped by PICK-BARTH Engi- neers. BeOel hy PANE NaN GG SAND: OUI PlTr in G Hotel Mayfair St. Louis, Mo. HIS is an 18-story commercial hotel containing 400 rooms all with tub bath or shower. The total investment is approxi- mately $2,250,000. The exterior is of face brick with terra cotta trim. The Kitchen and Coffee Shop of the Hotel Mayfair were Planned and Equipped by PICK-BARTH Engineers. Ed {il si PE 3 Ais ap | Ee = nz i Sie Sis Kees a SJ Bs Y ——-s —— Typical Floor Plan IgI 2 HOTEL PLANNING AND “OOTP TT TENG Hotel Rowe Grand Rapids, Mich. B. K. Gibson & Co., Architects q pes eight story com- mercial hotel was com- pleted in 1923 and contains 350 guest rooms. An inter- esting innovation is the use of the mezzanine floor for pipe loft and mechanical equipment space. In addi- tion to the restaurant and coffee shop, five stores were included on the main floor which help materially in carrying the overhead cost. The Kitchen and Cof- fee Shop were Planned and Equipped by PICK-BARTH Engineers, wre ewe = =f Ce inant H aca! First Floor | —_ 5 itz = 5 eT aa ea _ ace: sae Fr Ty liz ah na ] Mezzanine Floor Typical Floor HOTEL PLANNING AND OUTFITTING Hotel Ansley, Atlanta, Brinton B. Davis, Architect eS commercial hotel contains 250 rooms with bath, 21 sample rooms, and 20 two-room suites. It was completed in May, 1913, and built of reinforced concrete with exterior walls of face brick and terra cotta. A rear wing was added six years ago. A large share of the Furnishings were by PICK-BARTH. =—=—= ee —— —= zy me) lie x oe) a X 1) \ Roor BOON — f aa fe i I) Poel Be Posy, Lie. ’ gD 5 “_corgicon os DINING [ f] fil | STaTELOOM 4 POAMPLE -POORH ESA MELC-ROOM MEZZANINE ea ae ort | 2240 NG] LADIES Darioeg Sy OTAT EROOM IIlsrarecoo Room | | as a | TYPICAL LOOR: PLAN. ROTEL ANSI. ATLANTA GA MEZZANINE * FLOOR *PLAN MOT Li w ANSLEY ATLANTA, GA Beit ROWE TAy aot req BH EA 194 HOT EL PLANNING AN Di OU Lanes Hotel Hilton “~ moet | aS eee + Abilene, Texas David S. Castle, Architect fetes is one of the most recently constructed commercial hotels in | : q 5 es a ae em deel : Texas, having been completed toward =e ak a RE py Be a3 | ¥ the end of the year 1927. The build- : oes z af ing is of concrete and steel construc- a a A tion, having an exterior of face brick ee with terra cotta trim. There are 260 J rooms of which practically all have EI baths or showers. The equipment is that of a first class hotel, including two high speed : elevators, mail chute, refrigeration, rn s n ati etc. The first floor is largely given ¥ oy over to the lobby and to stores, the principal public rooms being ar- ranged on the mezzanine floor as shown on the accompanying plan. The banquet and ball room with aux- iliary service space is located on this floor, the balance of space being used for bedrooms, dining room and the manager’s suite. Several sample rooms are provided on the next floor and the remainder of the building is laid out in a practical L shaped plan with interior bathrooms as shown in the typical floor plan below. This is a practical, straightfor- ward commercial hotel building in which the amount of money ex- iin = = : : : pended for ornamentation has been reasonably restricted without sacri- ¢ LK | SrORASE 4 ficing the dignified architectural ef- ‘J BA We fect. : || - 2 BAL OOM I | ES = OPEN BR ol] LOUNGE | | s Bea rad —— BR PANTRY Bee MENS LOUNGE a a r) | BR PRIVATE DINING ROOM MANAGERS SUITE ese LE ° s 10’ — 4 SCALE o 5 10° Mezzanine Floor Plan | DX] th | |e) LE Lege!) es | b oe fe es fl Ges a || ae 9 ee me a | 4 LJ ja ; (a) F sl 4 & Typical Floor Plan PENT HOUSE TT = and Equipment of The Hilton was executed The complete contract for the Furnishings mh by the PICK-BARTH Companies. SAMPLE GAMPLE ROOMS ROOM, Second Floor Plan AUN Agu wecZieN Goat HE COMME ROLLA L “HOTEL Pek O I ECk 19g Hotel Louis Joliet Joliet, IU. Zimmerman, Saxe ££ Zimmerman, Architects HE first floor of this commercial hotel is largely given over to stores. The public space has been minimized in order to establish an income basis for a very large percentage of the entire building. Thus, the income bearing space bears an unusually high ratio to the floor space. For this reason, the general plan is well worth careful study. Above Main Floor Plan UPPER PART or LOUNGE I The complete contract for the Interior Decoration, Furnishings and Equip- ment of the Hotel Louis Joliet was executed by the PICK-BARTH Companies. Left Mezzanine Floor Plan Typical Floor Plan se «(| fo tt kf Meroe >] ha DX j= 196 HOTEL PLANNING AUN2DT OCOD tal Lan AG: Hotel Francis Marion Charleston, S. C. Wm. L. Stoddart, Architect HIS is a 300-room commercial hotel, 12 stories in height and cost approximately $1,250,000 to build and $300,000 to furnish. Of the 292 bed- rooms, 272 have private baths, and 18 have lavatories and toilets. Five stores have been introduced on the main front of the ground floor to provide sub-ren- tals, which will help to offset the carry- ing cost. The accompanying plans in- dicate clearly the arrangement of pub- lic space and of the typical bedroom floors. The ballroom with its reception hall and serving pantry are efficiently planned on the second floor. Barcony POR CU ——————— & +? * b&b Ld Pe Ce > onsen 8 ' [ r = } LOUNGE & DINING ROOM | Ss = oc First Floor ny Rap Ht te at he The contract for the Furnishings and Equipment of the Hotel Francis Marion was executed by the PICK-BARTH Companies. ee Gs qi L it [th | | | =<] SeRVING PAaNTEY i. RECEPTION MALL seri vee SERVICE jeecete = Second Floor BeEe Roor ovee Bain Koon A.C omy OVER Be Reem Ay THRO Pheoe coven at) Dax] La Typical Floor MiG Ey Lesh LeAeNeN AON: Ga vASN Ds (O,U Eb Tet NG 197 Hotel Fort Hayes Columbus, Ohio Edwin Pruitt & Co. and Herbert B. Beidler, Architects HIS commercial hotel, com- pleted in November, 1924, is of reinforced concrete construc- tion with metal pan floor system. The exterior is buff colored face brick with terra cotta trim. There are 280 guest rooms, each with bath or showers, and nine sample rooms as shown on the second floor. The complete contract for Interior Decoration, Fur- nishings and Equipment of the Hotel Fort Hayes was executed by the PICK- BARTH Companies. DikiaG } s VOTER: PEIT | OF+ DINING* LOOR- UPPER PART ~ Of LOVAGL- i a FE I yc trpitoe: ||. I-! | SSS # MALT Of- EITCWLA Mezzanine Floor “BeEL Loon “REETING LOOES Lest “TP ANDLE® LOOM: p. mp ioeeatyey CLs - bofoas- Second Floor Typical Guest Room Floor 198 HOTEL PLANNING AND OVTELTTING ay SERHICL nme § ot ntne Loom eee vy : & + > a ak |me ow prnrine 8oOM LADIES IPARLOR. il « 4] ¢ 1 + _) ix + en 1 | Sgeereck i ae a { RHO eos ces es | CY Bate’ 6 iT mee voy 3 | ERS On Po shrouar | | iter Oko ae ie takes | ) | » a " Bence Bahad® 2 Sa . Sick cakes ae —. wind mona = Sraterone en oie = Chawern ares a - . sry ime cooeg | H Forty-Fourth Street Hotel New York City mee au ee if Bes, oy 5 | watt tt . | oy \ 4 Rouse & Goldstone, Architects HIS hotel recently constructed in New York is a combination transient and apartment hotel, primarily designed to serve those who wish to live in the immediate central business and theatrical dis- tricts of New York. Typical room layouts include one and two room suites with bath. Here no effort has been made to provide kitchenette or pantry serv- ice, the restaurant service being primarily confined to the main dining room. This is an example of a hotel which has been designed to meet definitely es- tablished conditions of demand in a congested dis- trict of a large city. Four stores have been intro- duced on the ground floor because of the high rental values established in this important street. Vestibule and foyer have been reduced to small size because of the value of the front space in a location of this type. c , f os 2 OE a Lae A re. a oe IE ee The Forty-Fourth Street Hotel was completely Fur- ‘sheet omit jk Aceh ntshed and Equipped by the PICK-BARTH Companies. Typical Floor BOmrEL PLANNING AND OUTFITTING The Furnishings and Equipment for the beautiful Hotel Ber- gonian were supplied by the PICK-BARTH Companies. Peet ng pe Bed Closet po a pee * al ; Typical Sample Room Hotel Bergonian Seattle, Wash. Stuart & Wheatley, Architects 4 Paes HOTEL BERGONIAN opened in July, 1927, is a twelve story building of reinforced concrete and face brick containing 240 rooms all with bath. The main dining room is in the basement and seats 175. There is also a coffee shop seating 54 and a private dining room seating 50. There are seven shops, one of which has a second level, opening on the mezzanine which is made possible by the steep slope of the street level at the front of the hotel. There are several sample rooms which are equipped with disappearing beds. i ‘ * vestiauy UPPER PART ‘ ‘ ; UNGE BALCONY oF OF KITCHEN UPPER PART OF STORE 1CaLe SCALE a] Hy . 3 ie € Fj is 70 Main Floor Plan Mezzanine Floor Plan STORE UPPER PART OF STORES 200 the extent of the subrental space. The Palmer House is located on State Street in the very heart of one of the world’s greatest shopping districts. Ground rentals here have enormous value, and the Palmer House has capitalized on this by devoting the entire ground floor of the building to an arcade and shops, and in addition contains five solid floors of shops in the State Street section of the building, all entirely separate from the hotel proper and served with their own elevator system. The hotel itself contains 2,268 guest rooms, thus being one of the largest in existence. It is es- pecially notable for the size and completeness of its kitchens and food service departments, and for the exceptional quality of their equipment. HOTEL PLANNING AN DlOUTE DTN .G Palmer House Chicago, IIl. Holabird &F Roche, Architects HIS gigantic structure probably has no par- allel in the country in one respect—that ot en & Bb & The Complete Equipment for the Pal- mer House Kitchens and Lunch Room was engineered and installed by the PICK-BARTH Companies. La be trastess fearsine Upere Paar 4 O'Hort, |Room & ! Or Stoets } LNG MI oe | t - . . taeareal : = pees Panter 7) s Ly e* PA : eg BEY! ee ie Geavy Sooa Loom rahe oe eee | | Sy Baccony na “ae Sa Lf AR RR Re PETES | _ ee 1 — a a] tiltlns 2 ; z Deve Stoee | ———) ass ae PAgLoOe Laoits Sart Duros:t Ueere Paar Or Sroets } Dintine Room 52 + 'to sie. car 480 Lobby Floor Plan—Note the Unusual Office and Lobby Arrangement POE Le PLAN ONIN G Me SID) KOPP ta PI aes ane Te Hotel Roosevelt, New Orleans, La. Favrot & Livaudais, Ltd., Architects ‘iN aaa the addition of a 353 room annex, which was completed in the fall of 1925, the Hotel Roosevelt became one of the largest commercial hotels in the South. The construction is steel frame with hollow tile ex- terior walls, finished with face brick and terra cotta. The typical floor plan is shown below, the oC wing or annex being at the ert. ere ad Tn in hd Weg in ge 1M CEAU DEG NG OEE MUG 70 a [] SOx 17 — I * fet are ae at] Ox M75 > — I] The Roosevelt with Annex Built in 1925 l 2 73 Ao 5 ae f 72 AN its } The, Furnishings and Equipment of the new addition to the 6 ne sig f Hotel Roosevelt were rath ng and peeenied in their entirety by the PICK-BARTH / les. f i pee ft le G ompanies | y | a Ui I i fs fi om 77 74 | # k_| +26 ayes f 2S'on26 _ 2 ee = = = = MA oo 79 81 3 j I] 2 i a : 24-4" 220 23° G«22'0 eee ate 22-0 i ae 1p the fe 15 ads ic f oboe eam 4a/f i typical layout otsample J} @ fees glll 25 sala : rooms. Each room has a = a i : ‘= YE ae ‘i 5, i) 1 I = cc a bath and closet space. Note ‘en sn, . Si a ed oe = Staves how various sized rooms — 9 me ELEvaroa i — have been provided to meet [ : > aE l ee | ie 90 | the eee commercial ! zs] storage 43 Ol Ger tale lonG #3. ue: itr i ail weal Hotel Franciscan, Albuquerque, N. M. Trost && Trost, Architects A COMMERCIAL hotel containing 149 guest rooms. The unusual architecture of this hotel influenced by the Pueblo style is characteristic of local tradition. The complete contract for Furnishings and Equipment was executed by the PICK-BARTH Companies. Ru-401 fins R404 1 | MAIN KITCHEN BEAUTY ma i iE nH Hi | oF - - - i -CORRIDOR CORRIDOR RM-405 [RM 406 R407 408 | Rot409 65'-CX33C" PARLOR 2@°0"1 4'0" GRILL ROOM 27°61 55°0° a : ver, [SS MAIN DINING ROOM [ \ E t } = PRIVATE} ELEVATOR LOBBY 5I'0"* 46-0" n P a < a a =) - Fz — ae D \:ROON-437 | RM436 fate Rea Oe RM-421 1ROON-422! 1 id o'en'e” ISO*A tie RM:4Z3 | MAIN LOBBY o4'o° x S4°0" First floor plan Fourth floor plan PeOr rh La PilsAeN NaoNeG Ar NoDE OU hh it LiN:G 2 Hotel Kansan, Topeka, Kan. Shepard &% Wiser, Architects brent commercial hotel containing 304 guest rooms was completed in 1922. The construc- tion is reinforced concrete with brick and tile walls and gypsum block partitions. Exte- rior is of face brick with cast stone trim. Completely Furnished and Equipped by the PICK. BARTH Companies. ———— Lyvic eg raf fo oY DRY Lijed bood Seytey. Pe le Hoyrtueyee q [sss hood | Jay Hans, poor | i Oreicu Or a. aoa 4 ot ene ae z Saul 7s i = ae ta i Note the use of disappearing type beds. Sample Room Floor Typical Guest Room Floor 206 HOTEL PLANNING AND OUTFITTING Hotel La Salle South Bend, Indiana Nicol, Scholer & Hoffman, Architects COMMERCIAL hotel built in 1922 and contain- ing 275 rooms of which 75 per cent have baths, this building is of steel and concrete con- struction with exterior of face brick and cast stone trim. It is considered an exceedingly good example of medium sized hotel planning. The comp contract fer In- terier vation, Furnish- ing Squipment was ex- e » the PICK-BARTH Companies, SERVKE PAIIAGL WAY vayer Woeving Space . : , correr | ! nil I or ‘4 ey | — | eae YEITIVLL — ~ —— t ‘ : ; - Hy { } f Plan of Main Floor Shown Above—Typical Guest Room Floor Below — —— ‘ ~ _ — p — — — oe " compar | qty? sr og a oon = f oi yas <4 FT BIR = ; 5 : rere (|e oe tS ) : > : = oon of] : ~ = — - I “ -_— Sez. = = | = ayeor. | FI 4 a . | cS] an HO ei — i “ta 2x ee 3ytst Ms : » 5 a | ie Pgs > 3 > Ss | of © Bie fe Me fo” ol i Ps —— qoavess Pf Gveor fe qvex Paver Poqvex favor fp Gra | eves =5 an ets = iow | - “ h | eo od me ar ee <= ares we % i , 4 u pee © 2095 : . = Sill * 2 : : - << - “CRY rs |e fe CoeartrProe — w= a. of 1 | = Neen! 2 Be. a . aa ae 2) aT Be ig fw * |e a | = dane) | oe ou . = pares 7 “re ree On % - i : beg a Be > the rT*- } vn? aie ays eyast aves | Sees: ors : ow z ow pS oe pes =e ses enh y BEE or & : = 0 — 1S. =. 2... anne a S LE = 3 = HOME a Pal AUN NEIEN:G SAND) O'U T FITTING The Abraham Lincoln Springfield, Illinois HIS is a commercial hotel whtch is repre- sentative of the type of plan which is needed to meet the requirements of a small but active industrial city in the Middle West. This is practically a 12-story building con- structed with exterior facing of limestone and limestone trim with face brick. The plan has been arranged to meet the various require- ments of a community hotel of this type and also has been efficiently arranged to take ad- vantage of all sub-rental possibilities. The location of the hctel is such that an excellent opportunity was afforded for introducing sub- rental space in the form of six small stores and one large corner store as shown on the ground floor plan below. The ground floor plan is, therefore, largely given over to sub- rental space and to a large cafeteria, so that almest the entire area of this floor is of a fully productive nature. Very little space has been taken for entrance, but each entrance has been so well accentuated with marquees that the store fronts do not submerge the identity of the building from the viewpoint of the passerby. The main floor is given to well arranged public space, the lounge, dining room, kitchen, etc., and part of another floor is used for ball- room and private dining rooms. The typical floor plan indicates the general layout in which every room has a bath. At left—typical floor plan of the Abraham Lin- coln Hotel. Helmle & Helmle, Architects : ofTar The complete contract for the R Interior Decoration, Furnishings 7 and Equipment of the Abraham E Lincoln Hotel was executed by the PICK-BARTH Companies. 2B 50 FEET c Nw Yeartar : ra es Ballroom Plan Ground: Fiso r SCALE or Lobby Floor Dining BOOMS i) a | 08 HOTEL .PLAN NING “AIN DT OVUer felirol Nats Hotel Patrick Henry, Roanoke, Va. Wm. L. Stoddart, Architect pris Staton a Koes ld ort on ms Lait ee Patrick Henry was completed in December, HE Food Service Departments of the Patrick Henry 1925, and consists of 300 rooms, each room were planned and equipped by the John Van Range having a bath or shower. Company (affiliated with the PICK-BARTH Companies). AeeaT sTOePenT Fo Gast at ST ave. we ; a ‘ ra A es Piet | << = aS | ! rhe HI i 26 | i 2 } cs ‘ iH 28 H { aa i : HI HF = | es | a he, : : - PATRICK HEMERY ROTEL WL, STOPPALT,ARCET ROAWOKE VA SOCaITAIST. KH YC sock wuaominhs besststavinhecs _ — — nessa ntsinnnstgeuiamaene Mezzanine (Ballroom) Floor Typical Guest Room Floor Bm OMe EL PLANNING AND COE An Le cele DINE Gy | “4 ——— oo oo PCTRYI ET ETE Ey Ty ‘Auditorium Hotel, Cleveland, [Ohio George A. Ebeling, Architect i We i be (am fo lem a Main Floor Plan leery & RL LR SER EEL ARE EES EEE EEE LR REEL REG Pt Ut. TANNIN Ns Oe ee ame A COMMERCIAL hotel of 297 rooms, each with bath, and including ten sample rooms. Construction of steel with thin floor slabs. Exterior walls of brick and tile. It was completely Furnished and Equipped by the PICK-BARTH Companies. seRvice | STAR a = "2 ” ~ 24 26 "27 we Ss s = s © a = 2 wy a= ll a= Dal, a A ole | a Dy Se Os 2 Oe | =] [254 “ J ens = ror Bue boy SS Bw bade | | 5 7 | 5 ini i g Typical Floor Plan HOTEL PLANNING AN-D OUT 2 LING Pa a Soo S\N ame agi? * The Drake Hotel, Chicago, Il. Marshall & Fox, Architects The beautiful kitchens of the Drake Hotel were Planned and Equipped by PICK-BARTH Engineers. “ Above—Groun d Floor ~ Below —Main Floor H ee or MAN DINING ROOM Seott Timiadt =. . e ° . ° e ee e@«© @# ee @ - UPPER PART OF AVENUR OF PALMS | j ii it fi] ee © @ © @ @ rr: te =a GALLERY MEZZANINE } 1 me pe an ee | | +? ; UPPER PART UPPER PAgT | | OF }) or 1 a | 9 ea; RECEPTION GouRT r TRANCE | HALL fl tg setae 2) Pig Court 74.0x164.0 tae 226-920 vem | aeneay | Pecos she r-929 yy snes pall 2 9 — “a ike oo = a ot n0'%0 asere ae 2 ayers a eine boll a2 Bay 92 tangit Ue ese] ess | we ae ‘ we} 939 | oe | oor |] oe —: 9g Bete (see peveed pase oesmel nee Teen | voce bh. — p Beer sieal | — PT ae ks oeone Ter ~ werme foe v Ly J ae To sf weune 2g Oe XS? Tha a aves | aes) roreor fal ~ Typical Floor Plan ve iE cpurvee paati) FR 3 Or 3 iPmare Room]; yy Eis |e PSS A 7 > x LONGHA Painting from the PICK-BARTH Interior Decoration Studios Solarium of the Ponchartrain Apartments lana Lou b) New Orleans PIA Chapter XII Planning the Hotel’s Furnishings The interior decoration and furnishing of a hotel, like its architecture is a highly specialized task be- cause of the peculiar conditions involved in hotel operation. Unfortunately the importance of these conditions is much less understood or appreciated than it deserves to be—in fact, even among ex- perienced hotel men, ideas on this subject are hazier than on almost any other phase of operation. Ina way this is natural because the handling of interior decoration and furnishing not only is not a science but appears to approach toward an art, and any- where that artistic and creative effort must be ap- plied to a business operation, the business man finds himself on less sure footing. The hotel business is so highly advanced today that people take it for granted that mere comfort will be provided for them. The competition for their patronage as a consequence is more and more fought out through appeals to love of luxury and beauty. The American public has awakened iti an amazing way to an appreciation of beauty in the home. Fine furniture, objects of art, antiques and tastefully treated interiors have become matters of universal interest and homes are being furnished with a much keener eye to good taste than ever before. Coming from well furnished homes, guests are naturally at- tracted to good surroundings elsewhere. The hotel thus finds itself forced both by popular taste and by competition to give such unusual at- tention to its furnishings that they will prove a positive force for bringing and holding business rather than merely providing for bodily comfort. Exceptional success many a time has been the reward of clever playing upon this growing public ‘appetite for fine surroundings. Probably no stronger example could be given than the case of the big modern bachelor hotels. These cater to a patronage far less affluent than the ordinary com- mercial or apartment hotel. The rooms are small in the extreme and are rented at prices that are within the reach of men and women of very modest income. Yet turn to the illustrations of the Webster Hall, Pittsburgh on pages 233 to 236, and see the extent to which the management has gone to provide an atmosphere of luxury and even sumptu- ousness in the public rooms. The unusual success of this hotel is evidence that its furnishing policy was a sound piece of business. Consider too the masterful showmanship which has dictated the treatment of our famous “movie palaces.” Even though these theatres have not always kept their desire for striking interiors restrained by the best of taste, there can be no doubt that they have sounded the popular note with great insight and with huge financial success. When carrying out the decorative treatment and interior architecture to secure an effect on the pub- lic, the matter of individuality is a thing to be 213 given a great deal of thought. Distinctiveness in the furnishing of a hotel is a benefit in much the same way as with its name. Such names as ‘The King Cotton,’ “The Cornhusker,” “The Half Moon,” “The Mayflower,” and ‘The Seminole” are more than mere tags of identification. They are living things with a strong power to strike the imagination. A _ hotel’s interior decoration and furnishings can bring the same result, and to at- tain such individuality usually costs no more than to do the ordinary thing. No one who has ever stopped at the Franciscan Hotel, at Albuquerque, New Mexico, for instance, is likely to forget it. Its clever adaptation of the decorative, and architectural motifs furnished by its locality and historical back- ground (see pages 204 and 267) makes it stand out from any other hotel in the country. Perhaps this seems like an extreme case, but it seems more so than it really is. There are hundreds of hotels in other communities which have overlooked oppor- tunities just as good. Too frequently a common- place decorative scheme is accepted where a little imagination could have created something far more effective. Treatment of Public Rooms In the interior decoration and the furnishing of transient hotel lobbies and lounges it must be con- sidered that entirely aside from their purpose as operating departments, they serve as an introduc- tion to the hotel, and are the places which give the patron his first impressions. Their treatment there- fore should be such as to give an impression that is truly representative of the house. This does not necessarily imply that they should be displays of lavishness. Large metropolitan hotels which are expected to provide a setting for a sophis- ticated social life can give a free hand to the dec- orator with talents for the ultra luxurious. The medium priced commercial hotel, however, catering to the general run of business patronage might suf- fer from such treatment because its guests desire restful and natural surroundings and a lack of what to them seems like undue ostentation and ‘“‘swank.” In every case a studied effect should be created which will make your particular class of patrons feel at ease. Perhaps it will flatter them a bit, and it certainly should present an atmosphere that will compare favorably with their normal surroundings, but it must not go too far above their heads, nor be of the wrong type, or it will defeat its purpose. Apartment hotel lobbies and lounges are not “public” rooms in just the same sense as with transient hotels, but are partly semi-public addi- tions to the guests’ living quarters. Here the lobby, elevators and front office are often like an entrance foyer with the lounges very much separated and treated as distinct rooms, to give greater privacy. HOTEL PbANNIN G AND, OUT Stns The Interesting Lobby of the Bismarck Hotel, Chicago, Il. Resort hotels may be arranged along the general lines of either apartment or transient hotels de- pending upon individual conditions, and as a rule they have much larger amount of space given over to public lounges. The dining rooms of a hotel offer more latitude to the decorator than other public spaces. Whereas public rooms should be furnished in a manner that is not too extreme, there is less objection to unusual decorative schemes in dining rooms. In fact most people (almost all women) thoroughly enjoy eating amid novel surroundings. We therefore find Spanish, Italian, French, Dutch, Japanese, Chinese, Oriental, Roman, Egyptian, Indian and countless other styles of rather extreme character employed to good advantage particularly in the secondary dining room, tea rooms, soda grilles and lunch rooms. Of course strong schemes of decorations must not be overworked nor used to the exclusion of more conservative effects or an atmosphere of uncomfortable artificiality will be felt. No attempt will be made here to go into principles of architecture, interior decoration or styles, periods and modes of furnishing. These are matters to be treated individually for each project. We therefore will restrict our discussion to the things about hotel operation which have an important bearing upon the furnishing methods used. We _ have, however, shown a large number of photographs and sketches which serve to illustrate the methods employed in handling rooms of different types. Among them will be found special groups of Lobbies, Lounges, Dining Rooms, Ballrooms and other public rooms in commercial, resort and apartment hotels, show- ing the distinctive characteristics of each. These public rooms, selected from hundreds executed by the PICK-BARTH Companies, comprise an excel- lent exhibit of successful hotel furnishing treat- ment and will repay careful study. Treatment of Guest Rooms The public rooms are decorated and furnished mainly with the thought of visual effect. Guest rooms, in contrast, must emphasize comfort and convenience. A guest room is a home; it should therefore be furnished to give the atmosphere of a home. It is however profoundly affected in its furnishing by the special conditions of hotel opera- tion which unfortunately are hard to reconcile with a pleasing effect. To produce rooms that are both homelike and practical can be done, but it is no task for the novice. Every error in practical judg- ment is so multiplied by the number of rooms that it assumes serious proportions. Inexpert handling of the problem generally affects commercial hotel and apartment hotel rooms in opposite ways. In commercial hotels, the sur- render is most often to the practical influence and the cold and barren rooms which are the bane of the frequent traveler's life are the result. In apart- ment hotels the striving for a homelike effect (usually combined by a less thorough understanding of hotel operating requirements on the part of the owner) often results in a selection of furnishings PLANNING THE which appear fairly well to begin with but which are entirely unfit from a practical standpoint. As to style, commercial hotel guests rooms must not, of course, be too extreme. Yet within the limits of both desirability and practicality there is abundant room for definite character—and character there certainly should be. Even though the bedroom suite may be quiet and conservative, notes of color and cheerfulness may be given by the upholstered fur- niture, drapes, bedspreads, lamps and other ac- cessories. Cold bare walls are particularly to be avoided, and if no pictures are used, their lack ought surely to be offset by an interesting treatment of the walls which will relieve any flat and inhospitable effect. The variety of room treatments which should be provided and the amount of furniture in the different classes of rooms are of the greatest importance. No hard and fast rule can be applied here as it is a matter of judgment of the individual case in the light of the furnishing specialtist’s ex- perience. (Interesting commercial hotel guest rooms treatments are illustrated on pages 238-239. ) The guest rooms of apartment hotels and fur- nished apartment buildings should be handled in a different tone. Although the practical considera- tions are no less important, there is an increased need for attention to variety and relief. It must be remembered that while conservative furnishings are entirely satisfactory where occupancy is of short duration, under a long period of residence they become cheerless and oppressing. Residential apartments need furnishing treatment which makes a positive appeal to the guest’s taste. FEU eRSNET StH) LINsGTS OE Wn This leads to brighter and more definite styles and also a greater variety of types to choose from, in order to compensate for varying tastes. Lack of attention to the smaller furnishing ac- cessories has spoiled many otherwise pleasing apart- ments. Lamps, pictures, vases, clocks, and like things are what transform a room with some furni- ture into a home. Lighting effects deserve particular mention. A strong central light in a living room strikes a jarring note that almost no amount of good furnishing can counteract. Soft and restful lights should be spotted in pleasing locations —usually more by lamps than from ceiling or wall lights. Lighting fixtures should not be prominent or heavi ily ornamented. Your attention is called to the illustrations of liv- ing rooms and bedrooms on pages 240, 241, 242 and 243. These show the handling of furnishings in representative apartment hotels and _ furnished apartment buildings of various classes. Corridors, Foyers and Hallways Many hotels seem to be furnished under the im- pression that the interior decoration of corridors, elevator lobbies etc., consists of nothing much more than laying a carpet. We would suggest that this be given a little more thought. These passageways are so much in use that they deserve a less bare appearance than most of them have. Wall treat- ments and lighting effects are among the neglected factors. The inclusion here and there of chairs, benches, davenports, mirrors, pictures and lamps Main Lobby, The Park Central, New York 216 HOTEL PLANNING AND OUTERITRTING An Example of Careful Planning The King Cotton Greensboro, N. C. John B. Peterkin, Architect Interior Decoration and Fur- nishings by the PICK- BARTH Companies. enpetrncrdyt hotel furnishing effects do not just “happen.” They are the result of clearly worked out schemes in which gen- eral effect, color harmony, period _of design, mass, height and group- ing of furnishings and their rela- tion to the dimensions and archi- tecture of the rooms are carefully reconciled with the practical de- mands imposed by hotel operating HE illustrations on this page serve to show the thoroughness with which conditions. An experienced hotel every detail of the interior decoration and furnishings of the public interior decorator lays his plans rooms were planned by the PICK-BARTH Specialists. The view above is a with the same peteg asian oh ee perspective painting of the lobby and lounge and is shown in full colors on : p S Cc page 221 of this book. tect or engineer. ROM the perspec- tive painting above and the furnishing floor plan at the bot- tom of this page to- gether with the four plates (at left) show- ing each of the in- dividual pieces used in the room, the owners of the King Cotton were able to see with absolute accuracy just how their public rooms would appear when completed. OW accurately these plans were carried out may be seen by the photograph shown at the right, and those on page 273. ILE exhibit on this and the following page affords a graphic idea of the thorough and _sure-footed methods of PICK-BARTH specialists. The most important work of these men, however, cannot be seen in pictures, for it repre- sents the thought and study hehind the plans by men who through years of constant con- tact with hotel problems have built up a priceless store of experience and technical knowledge. In the hands of these men the complete out- fitting of the hotel from cellar to reof is handled as a unit— taking the project when it is a bare building and turning it over to its owners a_ hotel complete in every detail and ready for operation. PLANE NGL NG eee aU RN I Sia NGS of Furnishings for a Commercial Hotel The upper one of these two views shows the plan for in- terior treatment and furnishing of The King Cotton Ballroom. The lower view is a photograph of the room as it finally appeared, illustrating the accuracy with which the plans were carried out. A single bedroom in The King Cotton —F ' 4 Pe |p = { ei Sess | eae tees ee | ee ] Sa Bap Room I Deo Roo Aco Foon Ht 6&0 Kook] beD Room i — S23 eectes| El BATH ai ws q a BATH Los Cros - Cros CLos Cros. Cine CLos Los CLOoe b BATH BATA BATH ree Earn eae Cros eit ll Bev Room Bep Loom Beo Moom | Se0Loom | Bao Room Beo Poom = ame |; a BS x alae nl = ‘pas ' : BATH E Sot] ; Baru | ral Showing the interior decoration sketch from the PICK- BARTH studios, and an actual photograph of the finished dining room of The King Cotton—again illustrating the faithful execution of the original plans. BED Poo/7 LOS Bare SaTrri BATH CLo8 | Beda Bedeoom | Beo Peo ee | M4 |_| a 2s [b BoD op Do dre Teepe Paap. A aera furnishing plan of a typical guest room floor of The King Cotton, Greensboro, N. C., as prepared by the PICK- BARTH Furnishing Specialists. These men not only planned the furnishings, but once their proposal was approved, actively i ze eles oli OdF lo | SS OL Be0 Room Le / Living Mourt pei S/f handled the providing of everything required to carry out their plans down to the smallest detail,—which included the skillful and orderly installation of the furnishings, floor by floor until the hotel was ready for occupancy. 218 HOD ESPs NNN. G> PAN DIO LU Det tie leNgG Treatment of Commercial Hotel Lobbies Hotel Washington, Shreveport, La. Eldridge Hotel, Lawrence, Kan. Bei AS NONGENGG yee loo E helps greatly. A collection of photographs of well handled corridors, entrances and passageways is shown on page 225. The Economic Side of Furnishing So far we have spoken of hotel furnishing mainly from the standpoint of the effect upon the guests: Let us now examine it from the practical angle of hotel operation. Whatever a hotel does it does to make money. Financial considerations influence every move that is made. If they were not present, hotel furnish- ing would simply be an artist’s work. With busi- ness influences to deal with in addition to artistic talent it becomes a task for highly trained specialists. The principal economic considerations that bear upon hotel furnishing are: 1. Amount of money available for furnishings. 2. Cost of furnishings (not the initial cost, but the cost over a period of years, as evidenced by ac- tual depreciation). 3. Cost of maintenance repair and upkeep. 4. Suitability of furnishings for special hotel pur- poses. 5. Handling of planning, purchasing and instal- lation. Touching upon each of these things in turn we will see how they influence the method of furnish- ing the hotel. Determining Amount to Be Spent The well organized hotel project will approach its furnishing problem on the basis of a pre-deter- mined budget set up in connection with its financial organization. While the amount decided on al- ways hinges on the hotel’s available capital, it should always be based upon a careful survey. Superficial HUCRINGE Sr en Gis Lobby of the Vinoy Park Hotel, St. Petersburg, Fla. budget estimates do more harm than good and many a hotel man has been in hot water in consequence. At best they lead to illogical and unbalanced buying, and they often cause financial disaster to both owner and bondholders. There really is little reason for getting into this kind of trouble. If you have a competent architect and are dealing with a financing organization ex- Continued on page 225 Lobby of the Floridian Hotel, Miami Beach, Fla. to tJ HOTEL PLANNING AND “OU LE? tT raNG 8) Treatment of Apartment Hotel Lobbies me Se lili Z , Detroit, Mich. Park Lane Villa, Cleveland, Ohio ; The Seville Abartaane pers 7 — The Georgian, Evanston, Ill. The “Woodmere, Chicago, III. ing f ¢ Pain -ensboro, ek Gre Cotton, on = \ wa — v ~ [e) met — vo a —_ w~ Seal ° > aren] 2 A uate . —< “ -ainting from the PICK-BARTH Interior Decoration Studsos Lobby of the Leverich Towers, Brooklyn, N.Y. gn pee ea POONER IATA INE HHT | ‘eide i hs i wall elevations abeve (prepared by RTH furnisi f hing staf’) show the fur- td interior treatment of a typical apart- om. Before the hotel was furnished, z compietety results to be obtained HE illustrations on this and the following page are part of the Furnishing and Interior Decoration plans for this hotel pre- pared and executed by the PICK-BARTH staff of hotel specialists. These plans embraced everything required for the complete outfitting of the hotel, from the furniture, car- pets, drapes, lamps, objects of art, linens, bedding, chinaware, glassware, sil- verware, kitchen equipment down to the smallest ac- cessory. While the con- tract executed for the Lev- erich Towers was a very large one, smaller projects, however, receive exactly the same careful planning in the hands of the same experienced staff of men. The floor plans and exterior views of the Leverich Towers are shown en page 74 of this beek se: oz | CS Pi Iw , Dor ee SOK K £3 he (gies 1 <3 ot |f = = tt Jee nS 4 Leverich Towers Hes yes a Brooklyn, N. Y. Paintings ; # From the HE paintings reproduced on this page show two oi la tad i — public rooms designed by PICK-BARTH in- Decoration > terior decorators. The upper view is an interesting Studios ; ‘ . grill room treatment and the lower (reproduced on eS a smaller scale) shows the ballroom and banquet hali ; done in a style which offers a pleasing relief by the a use of gay color and distinctive style. wee Ea eae ~ ee ef , = =e at a 223 posjsaq ‘x[Ipey-Yyood JooP{ ‘wooy Suruiq uejeuaA SOUpN}S uor1jp10I9(T 401494UT FILM I-MOId IY} wiorf 3 Vth ete eH +97 she asl Ph ted aR HO. Eeba POL AUNENCIeNGG ACN DOU hE rN :G perienced in hotel matters your chances of avoiding complications ou g ht to be good, for they should be able ~ to approach the formation of _ a budget in the light of known experience and with the help of outside specialists with which they are in con- tact. In the absence of expe- rienced counsel, redoubled vigilance should be used, and preliminary estimates should be requested on every impor- tant phase of the hotel. The PICK-BARTH Com- panies are very commonly called in by owners, archi- tects and financial houses to assist in budget figuring. The estimates supplied at such times are carefully based upon actual experience in projects of a similar na- ture—the only safe method to employ. Although budget estimates should always be made in the light of individual conditions a number of examples of such costs are given in the book and will be found on pages 40, 104 and 147. With an intelligent budget decided on, the next task is to invest this money in furnishings which will give the best possible effect and the maximum of service. Lobby of The Belcrest Apartment Hotel, Detroit, Mich. N9C 425 Selecting Furnishings for Minimum De- preciation This is the critical point in the furnishing of any hotel from the practical angle. It is hard to speak of the effect of hotel operation upon furnishings without resort- ing to superlatives. No other type of establishment sub- jects furnishings to greater punishment and rare indeed are the cases where condi- tions are as severe as in ho- tels. Night and day for three hundred and sixty-five days in the year a busy hotel is en- tertaining crowds of guests who throng into the lobby, pour into the dining rooms, tramp up and down corridors, live in the guest rooms, and the resulting wear and tear, use and abuse are unique in their severity. Now, nearly everybody knows that this condi- tion exists. You can hardly walk throvgh a hotel without seeing concrete evidence of it. In view of this it may amaze you to know that millions of dol- lars are invested by hotels in products which were designed for ordinary household use, where wear and tear are many times less severe! Treatment of Foyers, Entrances, Passages, Etc. Foyer and Hallway, Webster Haft: Detroit, Mich. Foyer, Hotel Mit mont Stairway and Foyer, The Warwick, Hazleton, Pa. New York i) to ON HOTEL sR ANGN TN IG AUN DS OU TRA re TONG Examples of the Furnishing Lounge, Pearson Hotel, Chicago, IIl. Lounge, Arlington Apartment Hotel, Chicago, II. Lobby Lounge, Eldridge Hotel, Lawrence, Kan. PLZ Ne NEO NEG eb Hor ie RoN TS) HD NIG'S i) ) ~J of Lounges and Waiting Rooms The Pontchartrain, New Orleans, La. : Hotel Floridian, Miami Beach, Fla. The Park Ave. Hotel, Detroit, Mich. Fenway Hall, Cleveland, Ohio ‘ ss 226 \Mlexzanine Parlors and Writing Rooms HOTEL PLANNING oe Ae : =a => The Warwick, Philadelphia, 1 Retlaw, Fond du Lac, Wis. Hotel Floridan, Tampa, Fla. AND OUTFITTING Is it conceivable that the things which were made for use in a private home could stand the treat- ment they would get in a hotel? You know, for instance, that dishes cannot. Think what would happen to the china in your home if put through a single day’s service in a restaurant. There wouldn't be enough left to serve many meals with! You probably know too that linens cannot. The constant laundering alone would quickly destroy the delicate fabrics used in the ordinary home. The condition does not end with these two. For furniture, carpets, drapes, and all the hundred and one other products used are treated just as roughly in comparison. At a conservative estimate, 95% of hotel products receive treatment from five to ten times as destructive as in the home, and there are plenty of cases where the contrast is even greater. A Sate Precedent If you wish to avoid the most unnecessary losses in hotel furnishing take a leaf from the book of dearly paid-for hotel experience and make this the first guiding policy of your purchasing: Never, never use a product that is not designed and manufactured expressly for hetel use. Apply this te everything you use from cellar to root. Discard anything that does not so qualify. It will invariably pay. And even within the limits of so called hotel merchandise there is considerable variation in quahty. While each grade may have its merits under some conditions of service, the element of comparative value (in view of lasting qualities) and not comparative initial cest should be the de- ciding factor in making a selection. Quite frankly, the average buyer of hotel fur- nishings is acting rather in the dark—not so much because differences in quality among furnishing commodities are hard for the layman to detect (al- though this is a factor) as because he does not take enough trouble to understand what quality he is getting and does not realize how great a difference in length of service small variations in construction and materials can make. This error of viewpoint leads to the buying of price instead of economic value. It is true that the judging of furniture, carpets, fabrics, etc., is expert work and involves many sub- tle considerations that the ordinary business man is unfamiliar with. But the layman doesn’t need to be totally at a loss. Anybody with two eyes and common sense can learn enough about the major points of distinction to serve his purpose. In fol- lowing chapters you will find a discussion of quality and construction of furnishing commodities in the light of hotel conditions and a careful study of this material is recommended. Comitnued om page 232 PLANNING THE FURNISHINGS Shep H Treatment of Ballrooms and Banquet Halls An Interesting Banquet Hall in the Hotel Loraine, Madison, Wis. Ty | | snscsoonsnssscsepcn i The Beautiful Ballroom of the Park Lane Villa, Cleveland, Ohio 230 HOTEL PLANNING AND OUTFIT ORING Representative Examples of the The Francis I Cafe, Hotel Book-Cadillac, Detroit, Mich. Dining Room, Hotel Randolph, Milwaukee, Wis. Dutch Room, Hotel Bismarck, Chicago, Ill. Palas NONSI ON» Geel Hebe? UsReN XS oH IN Gis i) Furnishing of Dining Rooms The Main Dining Room of the Washington Hotel, Shreveport, La. 232 HOWE LL. PLANNIN. GG? ArNeD POlU Mira oC wv ‘ Shae s Two of the Private Dining Rooms in the Hotel Bismarck, Chicago, Ill. Selecting Furnishings for Low Cost of Upkeep Every guest expects to occupy quarters which give no suggestion of former occupancy. If he is displeased in this respect he characterizes the hotel as either dirty or run down. This obliges the hotel to use furnishings which retain their original appearance just as long as pos- sible, and which can be cleaned or renovated suc- cessfully at a low cost. Many of the special fea- tures of so called “hotel design” have been created to cope with this situation. The utmost care must be used in the selection of furniture finishes, drapery and upholstery fabrics, carpets, wall treatments, etc., to avoid any which show dirt easily. Fabrics must invariably be viewed from this angle and it will be found that this affects textures as well as colors and designs. Ease of cleaning and the ability to withstand cleaning processes are of paramount importance. From furniture and fixtures down to china, silver and numerous other smaller accessories, designs should be adopted which eliminate dirt catching places and which are readily kept spic and span. Draperies, bedspreads and the like must be cleaned or laundered with great frequency. This elimi- nates many fabrics either because of the high cost of cleaning or because repeated cleaning proves destructive. It also has a decided bearing on how the draperies are made up. Wood surfaces need particularly good finishes, and this applies espe- cially to painted furniture. The same is true of wall treatments. The list of things affected is endless, for the necessity of cleaning is universal. Even though products are otherwise entirely satis- factory, they will prove a poor investment if defi- cient only from this one standpoint. The problem of minimizing upkeep costs bears on other things too. It dictates, for example, the selection of products which do not lose their shape or other properties through frequent use (i. e. up- holstered furniture). It leads to the protection of furnishings against damage (as with glass dresser tops). It also involves the use of materials which may be washed or cleaned instead of being refinished Continued on page 239 A luxuriously appointed Private Dining Room in the Wade Park Manor, Cleveland, Ohio Small Banquet Hall or Private Dining Room in the Georgian Hotel, Evanston, Ill. la Painting from the PICK-BARTH Interior L Jecoration S Pennsylvan >] 233 ittsburgh Er : enna a> Re a} i We Se eat SE — — w be 1D) + DN te, cD) = — eri ‘e) S at) ale (2) ae D) O = ow pa tee c aa ysaingsyig WeH Joisqa\y ‘asuno7T ureyy SOIpMIG UO1pML0I9(] 40149IUT FIT MV E-MOId 94} mors Suljuwd * Ford LS “SSANVAWOD SY ITIIA TS 234 ALBERT PICKaCompany LTVDior Fi} ‘BARTH Interi iC from the PICEI fea S Paintin i on hb = oat n e re Ay = “ Ww v & n a) vu = -— . | (o) ie) fou) op cq ‘5 a 2 (o) | n ‘S Vv — = ysingsytg ‘eH Jeisqea Ay ‘“oBunoT $ UdTIO MA Sompni gs W01j04099 (J 401494UT FIM G-MIId 9y} wort Surymog Tetiets © | PLAN NIEN Get H Bee URNISHIN GS 237 Treatment of Men’s Lounges and Smoking Rooms Webster Hall, Detroit, Mich. - Oak Park Arms, Oak Park, III. Treatment of Women’s Retiring Rooms Hotel Book-Cadillac, Detroit, Mich. Eldridge Hotel, Lawrence, Kan. 238 HOTEL PLAN NUN G EAN: DOLD Fanaa NG Commercial Hotel Bedrooms Hotel Loraine, Madison, Wis. Hotel Bismarck, Chicago, II. Hotel Greystone, Bedford, Ind. Hotel Richard McAllister, Hanover, Pa. PELTAUN-N LON Gets sk PU RN ITS HEN G's 239 d 5 : Z : Hotel Ritz-Carlton, Boston, Mass. or replaced. Many other instances could be given if space permitted. Special Requirements of Hotel Operation Under this heading comes the very large number of cases where a need of hotel operation has caused the devising of products of special design or con- struction. So large a variety of items are involved that they can only be briefly mentioned, but all of them are vitally important from a practical stand- point. Among the things included are those de- signed to give special convenience (as in hotel desks and other special furniture) ; those which give added facilities in smaller space (as in disappearing beds, dressing room and kitchenette equipment) ; those which discourage theft (as in towels, etc., woven with names) ; things with advertising value (as in crested articles, table linens, bedding etc.), to men- tion only a few. It also embraces almost every- thing connected with food service, as well as num- berless small specialties. The provision of furnishings which satisfactorily answer these two last economic demands,—to keep maintenance at a low point and to answer special hotel purposes is a responsibility which should rest upon those from whom you buy. The extent of their experience and the degree to which they spe- wh. Hotel Geo. Vanderbilt, Asheville, N. C. Hotel Wausau, Wausau, Wis. HOE Deeb AN NLN Gy AN D> OSU ean G Apartment Hotel Bedrooms The Woodmere, Chicago, IIl. oe BBECLELt ES | Fok th Rd MONS WAh nein ies ie ae wy hey 3 fein e: sits “Ae Pa ad The Mayflower, Washington, D. C. The Mayflower, Washington, D. C. POLLAINGN TEN Ge) Tv EUR Ns HaN Gs 241 Wade Park Manor, Cleveland, Ohio cialize in outfitting hotels will be the gauge of your ultimate satisfaction. This applies, in fact, to all of your problems of furnishing and outfitting, for the supplying of mer- chandise for your hotel is only one-half of the job of the hotel furnisher. The planning and service which must go with the merchandise is just as great a part of the transaction. Thus we are led to the final question—where you should go for your furnishings and your furnishing plan. Let us assume that you have settled the architec- ture and construction of your hotel and are ready to consider the question of buying furnishings, in- terior decoration, food service equipment and sup- plies. This question involves three important things besides the matter of simple purchasing: (1) How you should organize your purchases, (2) planning what things you should buy, and (3) how the goods should be delivered and installed in the hotel, ready for operation. The Warwick, Philadelphia, Pa. Considering these things, then, let us see how others have done. In general, it may be said that hotels have em- ployed two methods of buying furnishings and equipment—first, “‘shopping around,” and second, handling their purchases as one complete contract. Which method should you adopt? Well, “shopping around” is the older method; in fact, years ago it was almost the only thing that could be done. But it has disadvantages. It throws much unnecessary work on the hotel man; it makes him assume the planning of everything; it takes his time from other important things; it tends to overemphasize price and jeopardize the effective- ness of the result; it usually results in a less har- moniously. furnished hotel, and in the end deluges the operator in a torrent of miscellaneous incom- ing shipments of merchandise which he then has to install in place—in itself a hard task. A better way was naturally sought, and as a result came the development of the specialized hotel Representative Bachelor Hotel Bedrooms Quad Hall, Cleveland, Ohio oy Webster Hall, Detroit, Mich. wD HOTEL PLANNING Resort Hotel Guest Rooms Hotel Floridan, Tampa, Fla. AGN) DD *ODUSD er TING furnishing and equipment business, making possible contract buying. This has now been adopted by the great majority of hotels. By this method your complete requirements are included in one contract, which covers the com- plete handling of everything from the planning and selection of merchandise and the creation of in- terior decorative effects to the final installation. The reason for the greater effectiveness of this contract service are: You hold one concern responsible for everything. It saves you much valuable time and work. It results in more beautiful and harmonious fur- nishings, due to unified direction. You acquire the aid of hotel specialists who bring you the experience of other hotels. You can arrange your finances better. You remove the tendency toward unbalanced buy- ing and the sacrificing of one thing for another (as though you bought a $20.00 pair of shoes, and a $15.00 shirt, so were forced to wear a $25.00 suit of clothes). The contract specialist favors no one item, but strives for the best general effect. You delegate the troublesome task of installation of furniture, carpet laying, drapery hanging, in- stallation of equipment and timely delivery of sup- plies to one responsible organization. However, in a contract of this character, you are placing a heavy responsibility. The greatest care should be exercised to assure you that such confidence is well placed. Thus you come to the question of selecting the furnishing firm. In making this decision, you should primarily be influenced by the responsibility and reputation of the organization, the character and completeness of its line of hotel merchandise, its experience in hotel furnishing, the character and scope of in- terior decorating, engineering and other services offered, and its financial stability. Be sure to make a thorough investigation of these things. Inspect the firm’s furnishing work, In- spect their merchandise. Inquire among their cus- tomers. Meet their personnel. And when you finally make your choice, you should select one which can bring to you these things: 1. The ability to outfit your hotel in its entirety. 2. Lines of merchandise which are designed pri- marily for hotel use. 3. An intimate knowledge of the business of hotel operating. 4. A knowledge of the best practices in hotel furnishing and decoration. 5. The ability to originate furnishings and deco- rative effects that give individuality and beauty —yet which are strictly practical for a hotel. 6. A knowledge of the things which subject hotel furnishings and equipment to severe wear and tear, and a knowledge of how to provide against them. . A knowledge of the materials and methods of construction which are not suited to hotel use. NI —— —— = PaLeAeN NGLIN OG et Ht Ree Ue RON TxS Ht TEN sGis 243 Examples of Living Room Furnishing The Mayflower, Washington, D. C. The Warwick, New York The Pearson Hotel, Chicago, Ill. The Georgian Hotel, Evanston, Ill. Hotel Half Moon, Coney Island, N. Y. The Wilmington Apartments, Chicago, Ill. 8. 9. IO, HOT EL PLANNING Park Chambers, New York A knowledge of the quantities of merchandise required in all parts of the hotel. The ability to prepare a complete plan and budget for you, covering all products and services involved, in clearly understandable form, and affording perfect assurance that costs are known and under control. The ability to assume full responsibility for the execution of this plan. The services of men long experienced in the handling of such contracts, assuring you that the work will be done thoroughly and on time. . An expert staff of food service engineers. A staff of specialists on hotel chinaware, glass- ware, silverware, linens and similar supplies. . A large organization and ample stocks of mer- chandise, Strong connections with the manufacturers of the most successful hotel merchandise. The knowledge of how to cooperate with your architect and builder on engineering and tech- nical problems, . The financial resources to assist you if neces- sary in your own financing, Hotel Book-Cadillac, Detroit, Mich. AND: -OCUR Ee Tr aN Gs Wade Park Manor, Cleveland, Ohio No firm that does not measure up to these qualifi- cations is competent to serve you. Hotel furnish- ing is strictly a task for experts. Inexperienced handling invariably proves costly. The vital im- portance of the technical service to be given de- mands that you take no chances, and only an organ- ization that can demonstrate to you that it has suc- cessfully handled such work merits consideration. There is one concern in America which stands preeminent in the execution of complete hotel out- fitting contracts—the oldest, the largest and the most experienced. That concern is the PICK-BARTH Organization, comprising the affiliated companies, Albert Pick & Company, Chicago, L. Barth & Com- pany, Inc., New York, The John Van Range Com- pany, Cincinnati, The Lorillard Refrigerator Com- pany, Kingston, N. Y., and the “White” Door Bed Company, Chicago. ‘Their corps of trained hotel specialists, reinforced by engineers and technical ex- perts in all departments comprise a service staff which in scope, character and experience is ap- proached by no other organization in this line of business. Hotel Bismarck, Chicago, IIL. Gallery Lounge, The Mayflower, Washingion, D.C. Pio tiINGUISHED EXAMPLES OF HOTEL AND APARTMENT HOTEL memNISHINGS EXECUTED BY Pie kRiCkK-BARTH STAFF OF Pro RtOR DECORATORS AND HOTEL SPECIALISTS QS 245 HOTEL PLAN NIN:-G AND OME Ei eo Nee Mig st lee rete “i x) ~_ ie) q ~ S v & oS =") < i=) on a] pos os hy I vo = Vv is°) i Oo v a fH & o 00 i=] p= j ° _ & = »~ ee i PS ees, : = Songhai f . ‘és Z * os, ES hin 9 he * SY, 2 ” RB a6 4 0) ~ | Mm Oo on i ‘o) ‘ nl ~ on! a8 % sa) Aira PORES elghign sina OTTER Hotel Floridan, Tampa, Fla , ine Lounge Mezzan New York itz Towers, R ing Room, in D AND SOC Fs hala ale (eG. \ I PLANNING BOT PBA | 9 dine | vd “Ysinqgsyig ‘eH J9}sqoM ‘wooy uondasay FOU RON DPSeHetN Gs Poy Clk BeAr kel ca |e sa Oo 2g) Ie ba ONS AN Hatt ee % HHH HE Hon ich { \ ’ troit De all, Webster H ’s Lounge, Men wots ecbannean na RAO Ba , , Pittsburgh all ebster H g Room, W inin D HOTEL PLANNING: AN D*O.UTPItTIMac | a iti “ara, NY ere 4 | DIN Woraq » BY Hs t TIeH 193sqaM ‘Qsunoy ule, Nei exc ielebe lta Ounn Pav Coke BbiAaR TH FU RN LS BLN GS 27 uM Ee pe : A y : i Early American Dining Room, Hotel King Cotton, Greensboro. N. C. NeING? AND OU PP Lar ras Ballroom Foyer, Hotel Schroeder, Milwaukee, Wis. AN EXHIB OF PICK=BARTH FURNISHINGS WRASSE Sepeespenerrereerersear wenn oe See ee pmmersbiiy ag? LE w 4 aoa Lobby Lounge Main Dining Room ) : HOT EL PL AEN LN Go AGN(D” O8UCT i Tele ieNiiG g = o oO “4 =| foo} 2 ay Vv s>] vo ie} tH << oO WY Oo ~~ (2) tH a ee) 2 4 & 3 vassouudT, “UOsyoef ‘aJOF{T U1oYINIOG MAN 241 JO AqqoT SOIPNIS UOIWDAOIIGE AO14IJUT FILMY E-MIId Ay} worl b Chapter XIII Furniture—As It Should Be Made for Hotel Purposes In this chapter it is the intention to comment on Furniture from its economic side—that is, as a part of the hotel’s investment, and not from the standpoint of beauty except so far as appearance cannot be divorced from practical considerations. No doubt there are several other items entering into the cost of building and outfitting a hotel which run into as much money proportionately as the furniture. Among them all, though, you will not find one on which the possible variation in cost and in value is as large. The range in prices be- tween grades of building materials and equipment and the resulting differences in length of service, and cost of maintenance are things which receive close attention from people who are expertly in- formed—architects, contractors, operators and so on, and if the selections are not soundly made it 1s seldom because a serious effort is lacking. Furni- ture, however, which is one of the greatest of all parts of the total investment, presents a larger price range and a far more serious consequent variation in performance, yet its selection by the average hotel is done in a manner which compared to that used in other important things is haphazard guess- work, Furniture has the reputation of being hard to judge. It deserves its reputation. Gauging the value of the materials and construction involves quite a technical knowledge, a difficulty which is heightened by the fact that quality is hard and often impossible to see without tearing the furni- ture apart. It is not reasonable to expect a hotel operator to become an expert furniture judge over night. Fully recognizing the truth of the old warning that “a little knowledge is a dangerous thing,” he should, however, try to understand enough about furniture con- struction to form a definite appreciation of the things which determine its value under hotel operating condi- tions. Viewing furniture products as a class, let us take note of the principal things (other than style and artistic design) which estab- lish its value in a_ hotel. Chiefly, they are as follows: t. Woods—including the kinds used, where they are used, their seasoning and condition, the way they are sawed or prepared, etc. 2. Construction and Wood Joining—the type of general construction, the furniture joints used, the Distinctive Furniture in the Hotel Graemere, Chicago. 279 bracing, the use of veneers and glued structure, the accuracy with which parts fit, etc. 3. Finishes—on both wood and metal—their durability, beauty, adaptability to hotel operation. 4. Upholstery Construction—including type of construction, materials and workmanship. 5. Covering Materials, fabrics, leather, etc.— not only their length of life but their satisfactory qualities for hotel service. 6. Hardware, exposed and concealed, consider- ing both quality and methods of application. 7. Special Hotel Design, such as required in many important cases. (Note: Metal furniture, to which the above does not apply, presents a parallel case.) These factors have importance in varying degrees in Case Goods (Dressers, etc.), Upholstered Furni- ture, Chairs and Tables, Bed Springs and Mat- tresses, Reed Furniture, and other classes of products. Furniture Woods and Their Values—Certain woods, such as mahogany and walnut, are well known as “aristocratic” kinds. It may be the gen- eral impression that these woods are desirable mainly because of their appearance. It should be understood that the preferred woods have won their place because of their practical qualities as well. It should also be known that the natural properties of woods may be offset to a certain degree by the skill and care used in the sawing and conditioning. In general the more expensive woods, because of their higher market value, might be more safely assumed to be properly conditioned than less valuable varieties. The valuable and well known woods used for ex- posed parts of furniture are the so-called Hardwoods, the principal ones being mahogany, walnut, maple, birch, oak, gum and_ beech. The less valuable woods are the soft woods and include pine, fir, spruce, cedar, pop- lar and similar kinds. There are certain places where each of the woods may be used with satisfac- tory results. The substi- tution of one wood for another, however, has a de- cided effect upon the cost and value of the furniture, and where one of the highly preferred varieties is substi- tuted for in part or entirely, that fact should be made ab- solutely clear by the seller, a thing which emphasizes 280 HOME Le PLAN NN: G SBN D “Oo Urry iG A Typical Specimen of Good Construction of Case Goods for Hotel Service Mirror of best quality French plate, properly treated on back to keep the air from the silver. Hasa 3 ply wood back screwed on to the frame. Center drawer guides make all drawers slide easily. Boxed in drawers with bottoms inserted into both front and back. Back is of 3 ply birch set in flush with back corner posts and securely screwed on. Note dustproof bottoms under all drawers. All solid parts of genuine wood specified. Note full framed construction. All cornér posts, front, back and side rails are square mor- tised. 5 ply drawer fronts with high grade, genuine spe- cified quality veneers. 5 ply sides with high grade, genuine specified quality ve- neers. Good quality, substantial metal hardware, Leg construction reinforced by diagonal screws which join lower side rails to corner posts. Dustproof bottom. HE Dresser shown here has what is termed a full framed-in construction, which means that it has a securely joined struc- ture of upright and horizontal pieces on all four sides, resulting ‘ in rigidity of all parts, and with no weak points in the structure. Thus it does not depend upon the sides, back and top to provide H | the strength of the piece, although these parts are so carefully i joined into it as to add materially to its ruggedness. The dresser is also fully provided with dustproof bottoms so that each section constitutes a dust-tight compartment. All drawers are provided with center guides which counteract the side play caused by pulling on one handle only, and make them slide evenly and easily. The drawers themselves are of boxed-in construction, the bottom being inserted into both the front and the back. At various points in the structure there are braces to reinforce the joints. All wood joining is by means of secure mortise and tenons, dowels, dove- tails, etc., there being no resorting to weak butt end joining or similar processes. The veneered parts are all 5 ply and all exposed wood parts are of the genuine woods specified. The mirror is a real French plate glass one, properly treated, with 3-ply wood backing. Compare this with the cheaper construction shown in the diagram on the opposite page. These two dressers are nearly identical in superficial appearance, yet in point of con- struction costs alone, there would be a difference in price of about 15%. The shortsightedness of this saving, however, may be un- te when we say that experience has shown that products of ’ the better construction will last twice as long under hotel condi- . tions. And bear in mind that we have restricted the comparison to two This photograph shows the dresser diagrammed dressers of practically identical appearance, and that a greater vari- above as it appears when finished. The dresser ation jn construction could be shown if this point were waived. of inferior construction shown on the opposite page would have practically the same appear- ance. —— MU RNID UR S 9 FO RB the necessity of dealing with a thoroughly respon- sible concern. Substitute woods may be judiciously used without causing a serious lessening of strength. Where they are used, the piece should not be com- pared on an equal basis with furniture in which the genuine material appears. Mahogany—the finest of the widely used woods, deserves its place both because of its beauty and its strength and permanence. It is what is known as a “diffuse porous” wood, the gradation between the summer and winter growth being slight and the marking or grain being softly modulated. The wood has a rich natural color and takes furniture finishes of great attractiveness. Large surfaces are usually “veneered” and the veneering is often matched which makes the figuring of the wood pro- duce an interesting design especially if what 1s known as “crotch mahogany” is used. Mahogany has a fine and uniform texture and is tough and strong. Carving and shaping the wood is facili- tated by the evenness of its structure, and the wood does not warp easily. Good mahogany comes from very old trees, the darkness of the wood increasing with age. Walnut—by which is meant the American Black Walnut, comes closer to mahogany in value and HOTEL SERVICE 281 popularity than any of the other widely used woods. Its grain is somewhat more pronounced than ma- hogany, and the figuring of the wood from trunks of trees is somewhat less uniform in pattern. [rom the stumps of some walnut trees and from the “burls” (a peculiar large growth on some trees) veneer is cut which has a strong and beautiful figuring that may be made to repeat itself and form striking patterns due to the method of cutting. The wood is naturally dark, often a deep brown and the marking formed by the yearly growth rings is wide and softly blended. Walnut is a_ hard, strong wood, well adapted to carving. It is very permanent, having a minimum tendency to warp, swell or shrink. Like mahogany, walnut darkens with time. The wood takes a large variety of handsome finishes, some of which cleverly give the effect of antiquity. American Walnut should not be confused with the well known Circassian Walnut, an imported wood of much different appearance, the main char- acteristic of which is the gnarled and contorted growth which produces a strongly marked pattern of figuring. Birch—Although mainly used in furniture as a substitute for mahogany, walnut or other woods, Mirror is regular run quality, not specially selected and often shows sand spots or bubbles. Back is usually a sheet of card- board tacked to the frame. How the Dresser Shown on the Op- posite Page May Be Cheapened With- out Altering Its General Appearance Frame construction is very in- secure. Side rails are only tacked into the back corner posts. There are no back rails} \ to hold frame together. Back, made of single ply wood and in many cases only of cardboard, is tacked to the back corner posts. neers often not of the genuine wood specified. SsGut with a Sacri- fice of Durability Sides are only 3 ply with mh Drawer bottoms are inserted into front only, and are merely tacked to bottom of the back, often insecurely 1 yaoriiage ordinary examination of the appearance , of this dresser, the layman would be likely to think it the same as the one shown on the preceding page. The design is the same, and the general finish (of a new piece) would not be very noticeably different. Yet its construction tells a different story. The strong framed-in construction has been eliminated and for it is substituted one far less secure, with weaker side rails and no back rails at all. Thus what framework there is, is not only less secure, but is further endan- gered by the weak back. The dustproof feature be- tween drawers is left out, as is the important center drawer guide, and the drawers themselves are of less substantial construction, with bottoms inserted at the front only. The furniture joints are of cheaper (and weaker) character, the side rails, for example, being merely tacked or nailed to the corner posts. The side veneers are 3-ply instead of 5-ply and the 3-ply dresser <-- ss as — Note absence of center drawer guides and dust- proof bottoms under drawers. Solid parts are often of in- ferior quality wood fin- ished in imitation of the wood used for vencers. 5 ply drawer fronts but sometimes with veneers not of the genuine wood specified, Hardware is of a lighter weight, cheaper grade and often only wooden knobs are used. This is the only dustproof bottom in dresser. back found in the better piece is omitted and a single ply wood or cardboard back substituted. The mirror is a cheaper quality backed by cardboard tacked to the frame. In addition to the structural changes many changes in material are possible such as the substitu- tion of inferior lumber in the structural parts and the use of imitation woods on legs, tops and other exposed surfaces. It should be understood that this comparison does not represent the extremes of construction by any means, there being better and poorer structural systems than those shown, as well as many intermediate qualities. The object has been to show two commonly used types of furniture and their relative costs and value. In these two dressers there is a difference of about 15% but because this 15% is taken out of the heart of the dresser’s quality it results in a 50% reduction in its length of life. i) ioe) Ne HOWE? ) PLAN NEN Go AN DO Te Eas eleNeG An Example of Good Construction of Overstuffed Furniture for Hotel Use Oil tempered springs tied 8 times. Covering material. Sos! Z (iRKN\ J Byes g' Muslin stretched over stuff- : Seay. es ing. ; = ee (A Cotton stuffing. (( ay) Hair stuffing. Sek [2 iT Burlap sewed over stuffing. Moss stuffing. Burlap over frame. Hardwood frame. Wide webbing interlaced as closely as possible. Exposed wood of genuine quality specified. be large variation in the quality of overstuffed furniture is due to two things:—first that the nature of the construc- tion permits a wide latitude, and second because the features of construction are hidden from sight in the finished piece. This kind of furniture involves the use of a large number of parts such as springs, webbing, stuffing, binding, etc., all. of which This photograph shows the chair dia- grammed above as it appears when finished. The cheaper quality chair described on the opposite page would present virtually the same identical appearance. Ry) Burlap sewed over springs. Moss stuffing. Burlap sewed over stuffing. Hair stuffing. Cotton stuffing. Muslin stretched over stuff- ing. Covering material. Se Seat covering. Cotton stuffing. Springs in individual cloth pockets. Burlap. Moss stuffing. Cotton stuffing. Muslin stretched over stuff- ing. & Covering material. j One piece leg. Double dowel construction at all corners, reinforced with corner blocks glued and screwed to frame. are combined in an intricate way by hand work, with the result that the skill of the workman and the time he is permitted to spend have a vital effect upon quality. The consequences of this variation in quality are great enough under ordinary pri- vate home conditions—in a hotel, where wear and tear are many times magnified, they present a genuinely serious problem. gic HE structural diagram on this page shows a good standard type of upholstery construction for hotel purposes. The frame is built of hardwood, preferably birch or ash, with all double dowel construction on corners, and reinforced with glued and screwed corner blocks. The back sides of arms and bottom are of heavy webbing interlaced as closely as possible. This webbing is the strongest and best that can be procured and is carefully tacked to the frame and then the edge is turned over and re-tacked with a special double tack, making a strong secure foundation. On this web- bing foundation are sewed fine oil tempered springs, which are tied at the top with strong twine, the rim of each spring being bound by knots in eight places. The springs are then covered with good grade burlap (sewed to the springs). Over this are placed a layer of 3X or 4X moss stuffing covered by burlap which is stitched clear through the stuffing to hold it in place, Over this is a layer of hair stuffing with a layer of good cotton felt, on top of which a covering of muslin is snugly fastened. The upholstery fabric when finally applied is put on over this muslin covering. The seat cushion is filled with springs each in an individual cloth pocket, covered with good cotton felt. The many layers of stuffing separated by muslin or burlap hold the padding in place and eliminate the likelihood of bunching, forming lumps or getting out of shape, as well as making the furniture more comfortable. The strong and careful fastening of each part makes it long lived. Compare this well made piece of furniture with the one illustrated on the opposite page. Note the differences in the framework, the foundation, the springs, padding and workmanship. There is a vast difference, yet, given the same covering materials there would be practically no visible difference in the ap- pearance of the two products. The cheaper chair would probably be priced 25% lower (exclusive of the cover- ing material) but the better constructed chair may he relied upon to last from two to three times as long. POUPRIN LIS IVU LR Be 9 FOUR! birch has good qualities of its own in a practical way. It is a fairly hard and strong wood, tough and quite satisfactory to work. The graining of the wood is soft and pleasing. The wood takes staining and finishing beautifully. Red Birch may be treated to imitate mahogany so cleverly as to make it hard to tell the real from the substitute. “Unselected’’ Birch may be similarly finished to imitate walnut. Much good furniture is made with birch as a substitute wood and there is nothing dis- creditable about the practice unless the facts are concealed. While birch is a good wood, it does not claim to be the equal of walnut or mahogany and its cost is less. Much painted furniture is made of birch, and it is also frequently used in its nat- ural color with pleasing results. Curly Birch has attractive figuring and is valuable for veneer panels. Gumwood or Red Gum, like birch, is widely used to imitate other woods. The wood is reddish in HOTELS SERVICE 283 color, with a smooth fine grain and takes finishes excellently. While sometimes substituted for ma- hogany, it is chiefly treated to imitate walnut, and many pieces are made with genuine walnut veneer and gumwood legs, posts and other exposed solid parts. Gumwood as a substitute for walnut is about as hard to detect as the birch imitation of mahogany. Its use should always be clearly known to the buyer or price comparisons are manifestly unfair—which does not mean, however, that the wood is not desirable, for with good construction a satisfactory piece of furniture may be produced. Oak is a wood of strength and toughness with quite pronounced marking of grain and a coarse texture. Not being satisfactory for delicate carving or shaping it is used most in furniture of simple and often massive design. Its characteristic roughness of surface is not conducive to a highly polished finish but the many dull oak finishes are 1 How the Chair Shown on the Preceding Page May Be Cheapened Without Changing Its Appearance—and Effect of This Cheapening on Its Length of Life Inferior springs, tied only 4 times. Covering material placed right over stuffing. No muslin stretched over stuf- fing. Inferior cotton stuffing. Moss or excelsior stuffing. Burlap over wood frame. Soft wood frame. Springs are placed on widely spaced crossed wires instead of the closely interlaced webbing. Exposed wood of a cheap grade, finished in imitation of quality specified. | aiding an inspection of the finished product, the chair illus- trated here (given the same covering fabric) would appear to be almost identically the same as the one shown on the preced- ing page. Yet when you_can look under the surface what a different story is told! The frame is made of less desirable wood, perhaps nailed instead of dowelled together, and without the bracing of corner blocks. Cheaper springs are mounted on a widely spaced wire foundation and_are tied four instead of eight times. One layer of moss stufing (sometimes excelsior) and one layer of cheaper cotton felt are used, the hair stuffing layer being omitted, and there is no muslin or burlap cover to hold this stuffing in place, the final upholstery cover performing this work alone. The cushion springs are unprotected by cloth pockets, being merely covered with muslin, then cotton felt. i Burlap sewed over springs. Moss or excelsior stuffing. Inferior cotton stuffing. Covering material. Note absence of muslin over stuf- fing. This makes recovering, if ever necessary, very diffi- cult. Seat covering. Cotton stuffing. Springs unprotected by cloth pockets. Leg is dowelled to frame. Much weaker than the one piece leg used on better fur- niture. In many cases, frames are only nailed together at cor- ners without the reinforce- ment of corner blocks. This chair is not the equal to the better quality in either com- fort or wearing qualities. In a comparatively short time under the severe use it would be given in a hotel, its stuffing would become uneven and out of shape, its springs would get out of place and wear against the stuffing, and its framework and fastenings would become insecure. It is cheaper,—yes, yet the loss in life is over ten times the saving in cost. Bear in mind that this comparison is not to be considered as a contrast of extremes, but is limited to one where the pieces when finished presented practically the same appearance. Cover- ing materials have not been included in the discussion at all, but if they had been included it would be possible to show a parallel difference. Other Methods of Upholstered Furniture Construction jake are various other types of upholstery construction which may be used, some of which are desirable and some of which are not. ? One type is called “‘automobile construction” and affects only the springs and their foundation. This method makes use of a steel foundation somewhat like a bed spring, the result being perhaps a little less luxurious, although very desirable from the standpoint of strength. It is a good practical construction for hotel purposes and is somewhat less costly than the method shown on the opposite page. : Another well known type makes use of the webbing founda- tion on top of which is placed a set of springs cased in muslin, the stufing then being applied. This is a method which pro- duces wonderfully soft and luxurious furniture and is much used for private homes on this account. For hotel use, how- ever, it is not considered practical, as it is mot sufficiently durable to withstand the wear and tear to which it will be subjected. é : In very high grade upholstered furniture, the spring center seat cushions are replaced by down-filled cushions. This is a concession to luxury, however, and should be used with that understanding. 284. HOTEL PLANNING very pleasing. The best furniture has its flat sur- faces made of quarter-sawed oak, ‘This process means the sawing of boards from the log in such a manner as to make the saw cut in each instance practically parallel to the radius of the log. While this causes some waste in cutting, and a resulting increase in cost, it greatly adds to the beauty of the grain markings in the wood, Because of its strength and permanence, oak is much used for the frame- work of furniture having exposed parts of walnut, mahogany and other woods, Maple (lard Maple) is very fine grained, hard and of a clean white color, and is a very highly considered furniture wood for many purposes. ‘The rare “birdseye’” maple is very valuable and forms beautiful veneers. Most good kitchen cabinets have workboards and similar parts of maple, be- cause of the light natural color of the wood and its low absorption of water, Maple must be very well seasoned; it has a tendency to warp and split which is its chief drawback. Soft lVoods such as pine, spruce, fir, poplar, ete., are not to be considered in a class with hardwoods in furniture construction, They not only lack the sheer strength of hardwoods, but are far more given to warping, splitting, swelling and cracking. Such defects are fatal to furniture, where one of the prime requisites is permanence of dimension and shape. ‘There are certain places where soft woods find good use, but they should only be countenanced when backed by the approval of a highly experi- enced and responsible furnishing expert. Conditioning of Woods, Wegardless of the kind of wood used, the preparation of the lumber is of vital importance. ‘The principal points in this prep- aration are the cutting and selection and the drying. The cutting and selection of lumber are important because certain logs and certain portions of logs yield wood which either in coloring, graining or strength are not of the best quality. The angle of the saw cut through the log determines the grain markings—as illustrated by the vast differ- ence in appearance between plain and = quarter- sawed oak, In veneers, the selection of the logs or parts to be used makes an equally great differ- ence not only as between the plain and the burl, crotch or curly grains but among veneers of either kind, The drying process is more complicated than might appear to the novice. The problem is not merely to dry the wood—it is to dry the wood in such a way as to bring it to a state where its dimensions and shape are permanent and which leaves it free from cracks, warping, splitting or other structural defects. If a log in its natural moist state is put in a room filled with hot dry air, it dries quickly on the outside forming a hard shell around a still moist center, (a condition called case-hardening), and splitting and warping usually also occur, When the center of a case-hardened piece of wood finally dries, its shrinkage either causes further general splitting or warping or makes a hollow split in the center of the wood, called “hollow horning.”” To avoid such defects, the drying processes must be carried out under carefully governed conditions, and means that the drying must be so gradual that the outside of the AND OUTFITTING wood will absorb moisture from the inner part as fast as the circulating air dries the moisture away. It also makes it imperative that the drying should progress at the same speed on all parts of the wood. If carried out the way it should be, the conditioning is not a cheap process. Obviously, the danger that it may have heen slighted is greater on cheaper grades of lumber than on furniture woods, but there is plenty of furniture which with time develops de- fects of a kind that may be definitely attributed to careless preparation. Hood Veneers, Joining and Construction. There are really two kinds of wood joining entering into the making of furniture—first the making of veneers, laminated parts, ete., and second the actual structure of the furniture itself, Veneers. The large flat exposed surfaces of furniture, such as tops, sides, panels, drawer fronts and the like, are almost always made of veneered wood, or “built-up stock.” ‘To many buyers, the word “veneer” seems to imply some inferiority in quality—the term “solid mahogany” sounds better to them than “mahogany veneer.” This impression is wrong. In the first place, as to strength and permanence veneers are more to be relied upon than solid slab of wood for a reason that can easily be explained: Built-up stock, or veneered wood, is composed of thin layers of wood, the grain of each layer being at right angles to that below or above it. Inasmuch as wood warps parallel to the grain, each layer counteracts any warping tendency of the other layers. For its weight, plywood thus formed is the strongest wood structure possible and is therefore used under conditions of the utmost severity, as in boats and aeroplanes. A good deal of the quality of the built-up stock depends of course upon the glueing. It may be understood, however, that two pieces of wood properly glued together are as strong at the joint as in the wood itself, (Thick solid parts of furniture are often made of two or more pieces of wood glued together, which again, if properly done, is no indication of weakened strength. ) The second advantage of built-up stock is that by the use of veneer many beautiful graining and figuring effects may be produced which would be impossible with solid pieces—as for example burl walnut, crotch mahogany and similar effects. Furniture Construction, The construction of furniture varies so widely that to make any general discussion is hard indeed, Yet the permanence of the products and their dependability are so ve much dependent upon this element, hidden from sight though it may be, that the attention of the hotel operator should be focused upon it even more than on the beauty and design. Features of con- struction which may appear trivial to the inexperi- enced man may cause startling differences in the furniture’s length of life. In general it may be said that the main factors in furniture building are (1) structural design, (2) materials, (3) type and quality of joints, and (4) workmanship. The ideal construction makes a product which is strong, rigid, able to withstand the strain of weight, pushing, pulling or racking, permanent in its shape and dimensions and with doors, drawers, or other Me eee PUN wel ORB ae HOTEL SERVICE Upholstery Materials Commonly Used for Hotel Furniture HERE is much confusion among buyers as to the meaning of the various terms used for upholstery materials and few realize what a wide variety of qualities may be designated by the same name. explanation will help clear up some of these points. MOHAIR Genuine Mohair is one of the finest and most durable of all upholstery fabrics. It is made of Angora Goat Hair on a cotton back and is what is known as a pile fabric. It is used in places which demand extreme durability such as in automobiles and railroad cars. There are different grades of genuine mohair, varying as to the thickness and length of pile. There are also different methods used in weaving the base. Designs are applied by various processes such as embossing, brocading and block printing, and sometimes wool and silk are introduced to secure certain color effects. This material is wonderful not only for its wearing ability, but has the remarkable quality of shedding dirt and retaining its fresh appearance. Half Wool and Half Angora Mohair is an imitation of the genuine, costing less and appearing less glossy, while being less efficient in shedding dirt. It is, how- ever, quite durable. Wool Mohair is still a cheaper grade containing only wool and cotton, with no Angora Goat Hair. It is much inferior to the genuine and is not recommended for hotel use. VELVETS In ordinary furniture the velvet used is Cotton Velvet. It is soft and shows the effect of pressure immediately, also showing a change in color upon being brushed. It is not durable and does not retain its appearance well and therefore is not recommended for hotel use on the seats and backs of furniture, although it is frequently - used on the outside of arms and the outside back in order to reduce cost. Silk Velour is seldom used for hotels, except on very expensive pieces where its particular rich appearance is desired, such as in small reception rooms. TAPESTRIES These fabrics are made on a Jacquard loom, and are quite different from pile fabrics. They are woven in patterns with color effects and there are many grades. Those made from hard twisted and finely combed yarns, when woven close are not only durable, but desirable for hotel work of a good standard quality. They are made to represent the much more expensive materials, such as Velvets, Mohairs, and Brocades. There is a large variety of finely woven cotton tapestries today, mostly in medium sized designs, which are sunfast, and many are washable. These are very desirable for hotel bedrooms, writing rooms, etc., for both furniture and draperies, and also for Willow furniture for cushions. They are not expensive, but are unusually serviceable. Wool Tapestry is the finest grade and with it many very striking effects in rather bold design are possible. Good wool tapestries have excellent durability. NEEDLEPOINT This is a woven type fabric, the pattern of which is produced by handwork with threads of wool or silk used to form the design. The threads are generally parallel, although some variations employ a type 0 cross stitch. Needlepoint is desirable for appearance, but due to the presence of a comparatively large amount of loose thread on the exposed surface, it is not as durable as a fabric should be for general hotel use, and as a result it should be employed for striking occasional pieces which are not expected to receive extreme wear. 5 : Gros Point is needlepoint tapestry in which the stitches forming the design are large and the thread thick and when closely woven, is very desirable. Petit Point is needlepoint with much smaller thread and stitches. 2 Imitation Needlepoint may be produced by machine processes, these fabrics being in reality tapestries. These are not to be confused with the true needlepoint which is to a degree handwork. ee The following brief DAMASKS Damask is a woven fabric of light weight, smoothness and lustre, generally being used on furniture of a rather delicate type. Silk Damask is the really fine quality, giving a rich lustrous appearance well suited for fine furniture used in high class guest rooms, parlors, ladies’ rooms ana the like, but not so much for heavily used public rooms. Its wearing qualities are not of the very best and it is somewhat more easily soiled than is desirable, so it is used largely for its beauty rather than its practica- bility. Cotton Damask usually contains some mixture of linen to give the lustre necessary to make it appear anything like silk. Many grades are possible and various weights. This fabric wears somewhat better than silk damask, but is inferior in appearance. The many grades which are made in the sunfast qualities are extremely desir- able for hotel bedrooms for furniture and draperies. BROCADES Brocades are in much the same class as silk damasks, but they are heavier and more durable. hey may, therefore, be used on chairs in public rooms to a greater extent, and because of their heavier texture and large designs do not need to be confined entirely to small pieces. CRETONNES Cotton Cretonne may be had in a wide range of quali- ties, both as to the fabric and the design application. It is more used for slip covers than actual upholstering. Its use as an upholstery material is practically limited to boudoir chairs, sun parlor and porch furniture and the like. Cheap grades are impractical for either, and even the best of cotton cretonne is questionable as to value for hotel furniture use except in bedrooms. Col- ors are often subject to fading both from washing and as a result of time. Linen Cretonne is of a better quality for wear and for retaining #5 appearance, : FRIEZE Friege is a fabric like mohair except that it has an uncut pile. It may be had in the same colors as mohair and often is used in combination with mohair. Frieze is splendidly durable and is much used in hotel furni- ture, in fact, there is nothing that gives better service. Linen Frieze is made in striking colors and designs and wears exceedingly well. It does not, however, retain its appearance under hard use as well as ordinary frieze and although steaming restores its appearance, this drawback makes it less desirable for hotel use. LEATHER Leather is practically never used in its full thickness for furniture covering. The hide (usually steer’s hide) is split into about five thicknesses, the three in- side splits of which may be used on furniture. The second split from the outer surface is most valuable. The split leather is treated by various processes and is given an artificial grain which may be any one of many types. Qualities vary according to the value of the leather and the processes employed. _ Leather is a satisfactory covering for hotel furniture from all standpoints, especially in rooms where a masculine at- mosphere is sought. Imitation Leather is made on a fabric base, treated with a composition to give the leather-like surface, and then artificially grained. The best grades, made on a heavy fabric base, wear pretty well although they have neither the durability nor appearance of real leather, and the composition surface is rather easily scarred or punctured. Inferior grades, with a light fabric for a base and a less durable surface composition, are not durable or desirable. wa ad HOTEL: PLANNING Covering material Cotton stuffing 3-ply wood seat bottom Seat frame by four corners. sketch. An Example of Good Construction in a Hotel Dining Room Chair is fastened to screws through corner blocks. Reinforcing corner blocks inserted at all Front corners double dowelled. For back corner construction see oe AND OUTFITTING we el ie Me semen is a typical instance of the neces- sity for specially sturdy construction demanded in a hotel as compared with a private home. Dining room chairs in a hotel are used three to five or six times as often as those in private homes, and are used far more carelessly and roughly be- sides. Insecure joints, weak structure and absence of bracing soon show up under such severe treatment. In the chair illustrated here, the vital points are greatly strength- ened and braced to withstand the punish- ment—a construction that costs more but saves many times the extra expense. | | } | | | | 3 The sketch at right is a partic- ular feature—no- tice how the hori- zontal parts when fitted together in- terlock in a joint of the great - est possible secu- rity. movable parts which will work freely and smoothly. How important a part structural design plays in meeting these requirements can be clearly seen by a little study of the two comparative diagrams on pages 280 and 281. One of these views shows a dresser of approved hotel construction, and the other illustrates how one of a very similar outward appearance may be produced with a lower cost, at the expense of strength and permanence. Just one item in this comparison serves to illustrate the matter of structural design—in the better dresser the framework is composed of strong and well joined horizontal and vertical members on front, sides and back, which combine to brace the dresser against strain and racking from all directions, so that it would retain its shape even if stood on one corner. In the cheaper dresser, the structural de- sign calls for a less securely joined framework on sides and front only, leaving the back as a weak point in the structure, which upon occasions of strain throws undue load upon the other parts with the inevitable result that joints will become loose and other defects develop in a much shorter time. To the casual observer, this variation in structural design might appear trivial, if indeed it came to notice at all. Its bearing upon the furniture’s length of service is anything but trivial. One cannot discuss furniture structure without mentioning the choice of kinds and grades of wood. Concealed wood structural parts do not need the appearance of the high grade furniture woods but they do need strength and permanence. Thus very good furniture may have framework pieces of oak and similar sturdy woods of less desirable graining. You will not, however, find high grade furniture with framework of soft wood and the use of such materials should always be sanctioned by a hotel furnishing expert. The choice of woods also involves the grade of lumber, there being a material difference in value between strictly first grade lum- ber and the lower grades containing knots or other defects. It might also be mentioned that certain conditions call for the application of unusual woods, a thing which only the expert is competent to dic- tate—a case in point being the use of special woods to counteract the effects of an unusual climate. Furniture Joints. The character of furniture joints and the skill entering into their workmanship can literally make or break furniture. There are several types of furniture joints for practically every purpose. The best joints entail mortises, tenons, dowels, grooves, dovetails or other carefully fitted parts which take time to execute. In cheapened furniture, one of the first things slighted, therefore, is the joining. A si dowel is substituted for two; dowels are eliminated and nailing substituted. Mortised-and-tenoned, tongued- and-grooved and other joints may be similarly cheap- ened. This is expensive economy. Everyone has had experience with chairs which have become “wobbly,” and knows how surely this condition causes complete breakdown. The wobbly chair is the result of loosened joints—usually of a poor type. A chair with properly made interlocking joints of the kind illustrated on this page aoe costs more _ than one of ordinary dowelled construction, but that additional cost adds many times as much to the -_ of the chair. , In many places even the very best of joints re- i quire reinforcement by braces. Thus in dinin room 5 chairs, for example, the places where legs and seat join should be strengthened with wood or metal cor ner braces—a thing which is especially importas when the legs have no cross members lower dov ay Bracing of this kind is another of the things fre quently omitted in cheaper furniture. wood joimings, e nical. It cannot be your expecta- a tion tO Master itS imtricacies In a . +. « mL - short time. It is well, however, for you to form an appre f great importance of of texernittty r BCLS GE tee protect v error oO buying DV Superncial ap- re ~ | aa enes 2 eee are pearance na price. if DU «are conit nh two product oi > x must De a Treason ior the dinerence Sav by the aid of an experienced hotel furnisher. Wood Finishes. From the main consideration here is low upkeep. Mm — which requires constant attention or which is easily 1 [ I Se te eieseatia Thos while Marmead 18 undcesirabdie. inhus, woue ishes are very beautiful and may be occasional pieces they are less satisi eral use than glossy finishes. Paint teeenmittire atthicilari<: o ZULIILUIC SSSR GE LU, TL §D PEI Lit titaisy Li UL ciie i Ih | likely to come in contact with w desirability a good with minimum attent and the action of water, Oi tit Call service =< 288 ity to secure attractive results by the use of only such materials as are known by him to be practical. A particular caution is issued in connection with the use of such general terms as “Tapestry,” “Mohair,” “Damask,” etc. Each of these terms includes a large variety of qualities and unless you understand clearly just what grade is meant, you are buying in the dark. A brief general explanation of the most important grades is given elsewhere in this chapter. (See page 285.) Furniture Hardware. Exposed hardware of fur- niture presents considerable variation in quality as well as design and to a certain degree the difference may be detected by examination. That these differ- ences should be looked for goes without saying. The less obvious hidden hardware fittings are less appreciated, but have a greater practical importance. Some hardware parts such as hinges and catches are necessities. Many other fittings such as metal corner braces are substitutes for wood parts, and still others are entirely additional features. There are many places, especially in hotel beds, chairs, tables and case goods, where the use of metal struc- tural parts materially improves construction. Casters are more important from an operating standpoint than their cost might indicate, and this is one of the many small matters where expert guidance will prove of value quite out of proportion to the money involved. Special Hotel Design. ‘There are numerous pieces of furniture used in hotels which because of the service they are to perform, or the conditions under which they operate must be of entirely specialized design (i. e. hotel desks, waiter stands, combination dressers and desks, etc.). These features are the re- sult of practical experience and the use of ordinary types in their place is frequently bad economy of in- vestment, or results in poorer service or operation. There are various classes of products included un- der the general term Furniture to which the above discussion applies only in part. Among these, the group embracing Bed springs, Mattresses, etc., de- serves special mention. Springs, Mattresses and Pillows. There are three types,—fabric, coil and box springs. Fabric Springs are not generally suitable for hotel purposes, as they are not comfortable to sleep on. Their only use should be for emergency cots and the like. There are several styles available, the best being formed of interlaced steel ribbons. Coil Springs may and may not be satisfactory as to comfort, depending upon their design. Double coil springs naturally are much softer than those with single coils but the latter are less expensive. There is quite some variation in quality among coil springs, and these differences influence comfort, noiselessness and length of life. Box Springs are the best of all for comfort, ap- pearance and noiselessness, and if well made are the equal of any in length of service. Box springs re- semble upholstered furniture, though, in that there is a wide difference in quality possible, and also like upholstered furniture, box springs have need of the very most substantial construction. The main vari- able features of quality are the wood framework, the quality of the springs and the way they are assembled, the quality and application of padding, HO TB PL AGN NSIEN-G: SAWN DOO Ea hal taNrG the covering materials, the structural design and all around workmanship. The coil spring construction shown on page 287 is a good standard type. Mattresses. Cotton Felt, Hair and Inner Spring mattresses are the three types generally used in ho- tels (excelsior and similar very cheap grades being manifestly unsuitable). Cotton Felt Mattresses are the least expensive but are less comfortable and durable too. With time they pack down and become lumpy. They vary in price according to their weight, the quality of the filler, their covering material and workmanship. In spite of their low initial cost, therefore, they are a relatively poor investment. (An expensive quality made of White Staple Cotton is omitted from con- sideration as its high cost has discouraged hotel use.) Hair Mattresses are very fine and many high class hotels prefer them above any other kind. They are soft and restful and retain that quality for a very long time indeed, making them desirable both as an investment and as a pleasing accommodation for guests. It is a common mistake to assume that all hair mattresses are alike. Actually this is far from true, a good deal of variation being caused by the weight and quality of the hair used, and also by workmanship and covering material. Inner Spring Mattresses are a comparatively re- cent development that is infinitely better than cotton felt, and contests with hair mattresses for all around desirability. These mattresses, as shown on page 287, have a center formed of numerous soft coil springs, usually upholstered with cotton felt pad- ding. This construction is wonderfully comfortable and many consider it superior to hair in this respect. If well made it has great durability too. Due to these qualities, and to the fact that they cost some- what less than hair mattresses, the inner spring mat- tress is rapidly increasing in popularity. Pillows are graded mainly according to their stuff- ing. The best are of goose feathers. Duck, turkey and hen feathers are next, ranking in that order as to desirability. Different kinds are often mixed, and thus we find pillows of 75% duck and 25% goose feathers, others of a duck and turkey combination and so on. The quality of the cover is important both from the standpoint of wear and for being feather-proof. It is easy to economize on bedding, but this is not wise economy especially since the result will be di- rectly felt by every guest in a loss of comfort. To go into a comprehensive discussion of all of the different kinds of furniture, while interesting, would be too lengthy a proceeding to attempt here. We have however included a rather detailed analysis of comparative methods of construction of two im- portant classes of products—Case Goods as repre- sented by a Hotel Dresser (see pages 280-281) and Upholstered Furniture (see pages 282-283). This specific material, together with the general outline of the main factors which influence quality and dur- ability taken together will help to form an appre- ciation of the practical importance of furniture construction. With this viewpoint, and aided by experienced hotel furnishing specialists such as found in the PICK-BARTH service staff, you will be in the best possible position to make wise invest- ment of your money. Chapter XIV The Hotel’s Carpet Problem Grades and varieties of carpet fabrics are almost always hazy in the ordinary buyer’s mind both be- cause terms are rather flexible and because manu- facturers’ trade names help to confuse the issue. Before entering into any discussion of the hotel’s floor covering problem, therefore, it is best to start with a brief description of the principal grades. All carpets and rugs which are used by hotels to any extent are “pile-woven.” The material of which the nap or surface is made may be either worsted or woolen. Worsted is a yarn made of long fibre wool, selected and combed out. Woolen yarns may or may not be carefully prepared and selected, and contain shorter wool. The base or back of the rug may be linen, linen and cotton or, in cheaper grades partly of jute. The different varieties of carpets are classified mainly by the methods of weaving and also accord- ing to whether the pile is cut or uncut. These classi- fications however do not define the quality of the fabrics. In each kind of weave there is a wide range of qualities governed by the grade of yarn used, its preparation, the closeness of the weave, the depth of the pile, the quality of the back and other similar factors. Therefore, to make a comparison between two whole classes of carpets is more com- plicated than would first appear to be the case and this accounts for much of the misinformation which exists in the minds of carpet users both large and small. There are really only four main types of carpets in general hotel use. These are the following: T, Wiltons. Wilton carpets and rugs are made on what is known as a Jacquard loom, which produces the pat- tern by weaving together yarns which have been dyed ae ye 289 An Imported Hand Tufted Rug in the Lobby of The Gaylord, Los Angeles beforehand. The pile is deep and has a beautiful sheen and the designs and colorings which are avail- able are very rich. Wilton carpets and rugs have been used for both domestic and public purposes for many years and have proven very durable. They are generally considered among the highest priced of all domestic varieties, but actually are made in many qualities.. The pile may be made of either worsted or woolen yarns of various qualities and may be woven on a back of linen, linen and cotton or linen, cotton and jute. There is quite a wide range in the closeness of the weave and the conse- quent number of tufts to the square inch and also in the depth of the pile. Body Brussels carpets and rugs are manufactured by the same process as Wiltons but have an uncut pile and are not so closely woven. They are ex- tremely durable but lack softness and rich appear- ance and are not recommended for hotel purposes. 2. Velvets. Velvet carpets and rugs (also sometimes called Wilton Velvet) are woven on a velvet loom and are colored after weaving. The pile may be either worsted or woolen, and as with Wiltons, may be of different degrees of closeness, depth and quality of yarn. Velvet carpets are extremely durable and they have an attractive appearance. They are very popular in solid colors and are gaining fast in preference in figured fabrics. For hotel use, Vel- vets are highly desirable as they present a combina- tion of durability, appearance and moderate price. The variety of designs available in stock merchan- dise is not as large as in Wiltons, but if sufficient time is given, almost any desired effects can be pro- duced as the number of colors which are possible is almost unlimited. ait 2990 H OME Ls Pay eON NEN GAN Dr ONG Hele ele iG Examples of Floor Covering Treatment in Public Rooms ee : Se & Main Lounging Room, Webster Hall, Detroit as & oe el Roosevelt, New Orleans Parlor, Hotel Roosevelt, New Orleans Dining Room, Hot Foyer, Country Club Apartments, Chicago Elevator Lobby, The Mayflower, Washington, D. C. Adel 1S, Lobby, Webster Hall, Pittsburgh, Pa. Tapestry Brussels carpets and rugs are similar to Velvets but have an uncut pile, and like Body Brus- sels, they are not suitable for hotel use. 3. Axminsters. This kind of weave is made in a way somewhat resembling the Jacquard process, although the fin- ished product is of entirely different construction from that of Wiltons. Yarns are colored before weaving, but the process is such that much poorer qualities of yarn may be employed. Thus Ax- minsters are less standard in quality than the two preceding varieties. Good Axminsters, however, are satisfactory and have many good hotel uses. As to appearance, Axminsters have one big advantage— they are made in many bright and attractive color effects which fit in well with many kinds of decora- tive schemes. Axminsters as a whole are classed as moderate priced carpets; there is large price range and perhaps a still larger range in quality. Chenilles are very high priced carpets of ex- tremely deep pile and belong to the same general Carpet Specially Woven with Crests, Hotel Book-Cadillac, Detroit CAR PET Foyer, Wade Park Manor, Cleveland, O. PeR OCB EE EM Lounge, Hotel Abraham Lincoln, Springfield, Ill. class as Axminsters, although they are of far su- perior quality. They are made almost exclusively in solid colors and in broad widths. They are not much used in hotel work and are rapidly being dis- placed by broadloom Wiltons and Velvets. 4. Hand Tufted Rugs. These fine imported rugs can be had with an ex- ceedingly deep pile and are made in designs of great beauty. They are splendid for use in lobbies and similar places and are frequently used in spite of their high price. Oriental Rugs do not lend themselves much to hotel use. Small orientals, however, are sometimes used as throw rugs to afford spots of color in apart- ments carpeted in plain solid colors. The great bulk of carpet yardage in hotels is di- vided between Wiltons, Velvets and Axminsters. Between these three a hot contest is waged for favor and many arguments are raised in favor of each. For many years, Wilton carpets have been held up as the highest grade and most durable material avail- to Se) 1) Living Room, Hotel Mayflower, Washington, D. C. able. That they are very long lived is undeniable and where the heaviest kind of traffic was found the rule has been to select high grade Wiltons despite their cost. Of recent years, however, this claim to superior durability has been severely shaken by the performance of the better grades of Velvet carpets. In fact, a recent test conducted by large carpet users would indicate that Velvet carpets of high quality were better able to withstand severe punishment than even Wiltons. The carpet users mentioned for many years had used only the finest grade of Wilton carpets. In order to verify the soundness of this policy they resorted to a careful test. Much to their surprise the results strongly favored high grade Vel- vet carpets as against the finest Wiltons which cost far more. As a result of this test these operators now have switched to Velvet carpets for their new installations. Of course, there are many grades of both kinds of carpets and it is not expected that a low priced Velvet can stand up against the best Wiltons. The fact remains, however, that Velvet carpets have proved so successful from the standpoint of wearing quality that they are very rapidly gain- ing in favor with hotel carpet ex- perts. As to designs and coloring, Wiltons have likewise been held up as superior to all others, but here again the Velvet carpet is making great inroads. The ways of manufacturing and coloring Velvet carpets have been so much improved during recent years that in the better qualities the colors may be depended on to be as good as in any other kind of floor covering fabric. Axminsters were little used in hotels prior to the war, but dur- ing the war Velvet carpet manu- facturers were occupied with a great deal of government work, ° HOT EOL PLANE NAUNIG= "AND: “OU, 2s TiN which caused hotels to turn to Axminsters as a substitute. A great deal of Axminster carpet is still being used, but Velvets are regaining much of the lost ground, as it is felt that their all around qualities are superior and that their standard of quality is more to be depended on, espe- cially in the medium price range. The main difficulty with Axmin- ster carpets lies in the fact that the manufacturing processes make it possible to use poorer quality material than in Wiltons and Velvets. The yarns may be mixed, poorly scoured, greasy or otherwise undesirable and may be coarsely woven. This leaves the purchaser in a position where he stands a greater chance of get- ting an inferior product without knowing it. Naturally the requirements of the different parts of the hotel must be thoroughly understood if the selection is to be satisfactory. This is a matter of experience and should be carried out only with the aid of a carpet expert who has had a long contact with hotel work. In a general way it may be said that guest rooms may be carpeted with Velvets, Wiltons or Axmin- sters, with the preference on Velvets. Corridors usually use seamless Velvets and good Axminsters. In lounges and mezzanines, Wiltons are often fa- vored because of the fine patterns which are easily available, although Velvets should be considered at least equal, and if ordered enough in advance can be secured in just as satisfactory designs and usually at a lower cost. Good Axminsters are also much used because of their brilliant designs and colors. The same is true of dining rooms, except that Ax- minsters are less in favor here because they give out more lint and hence are not so sanitary. In lobbies, rugs are used as a rule, and for this high pile domestic fabrics or imported hand tufted rugs Living Room, The Warwick, New York ap elas are selected. Carpeting for stairways is a special problem. For this only Wiltons or Velvets should be used, as Axminsters are definitely unsatisfactory. Shedding. All cut pile carpets will shed their nap for a certain period of time. This is not due to any defect in the fabric, but is caused by bits of the wool which have been sheared off in cutting the pile and which fall back into the carpet, to become dislodged later. Axminsters shed more than either Wiltons or Velvets and there is reason to believe that this is sometimes due to bits of the nap actually coming out, as the shedding continues for a much longer time. Shading. All cut pile fabrics will shade, and this again is no defect, but merely is caused by an un- equal crushing of the nap. Shading is more pro- nounced in worsted than in wool fabrics, and is, of course, not easily noticed in pattern goods. It has been found that carpets laid over Ozite carpet cushion shade much less than those under which the old fashioned paper lining is used. Selection of Patterns In selecting patterns and colorings, of course, the chief concern will be to find carpets which will har- monize with the furnishing scheme for each room. If this is delayed until a short time before delivery must be made, it will be necessary to choose between stock designs which often results in adopting a grade which is not the most economical or a pattern or coloring not so suitable for the space. It is much better to make the carpet selections about six months beforehand, for by so doing special mill runs can be made to give the designs wanted in exactly the grade and weave that is best for the purpose. COASRSPEESE Typical Guest Room, Hotel Book-Cadillac, Detroit PROBLEM 293 Another worthwhile idea is to restrict guest room carpets to two or three good designs. If this is done, it will result in a substantial saving in cut- ting and matching if the carpets need to be made over after several years of use. There are comparatively few organizations which are properly equipped to handle the cutting and lay- ing for a hotel. Most buyers do not realize this and neither do they understand how this influences the service they secure from their carpets. There is a great deal of difference in the wear of carpets which are correctly stretched and laid and those which are not, and while this is especially serious in large rooms and in difficult spaces such as stairs, ramps, etc., it is sufficiently important in all cases to make it well worth consideration. A carpet organization which is experienced in hotel and other public work can save the purchaser in many ways which do not ap- pear in the price quotations at all. For example, in the cutting, a house with the capacity to handle a large number of rooms at once can reduce the amount of waste in matching patterns to a much lower figure than ordinarily would be the case—and waste is a considerable item in the carpet costs. Paper Lining Unsatisfactory What goes under the carpet is just as important as the carpet itself. Five or ten years ago, carpets were practically all laid over a paper and cotton lin- ing. In guest rooms, one thickness was used as a rule, and in public rooms, there were two or more. Paper lining is very unsatisfactory. Even when new it has little softness, and within a short time it becomes hard and unyielding. Where two pieces of 294 lining are overlapped, a hard ridge is produced, and the carpet quickly wears out along this ridge. Where several layers of paper are used, the layers have a tendency to creep and buckle, forming hard lumps and ridges which likewise cause the carpet to wear over them. Paper lining is also hard to handle in laying the carpets, and being quite perishable, can seldom be taken up and used more than once. The advent of Ozite carpet cushion changed carpet laying methods over night. It is such a vast improvement over the old method that in the short space of about four years it has become the most widely used single hotel product in existence. Ozite carpet cushion is a prod- uct made of 100% new virgin ani- mal hair specially selected and re- inforced through the center with a strengthening web. It is manu- factured under patented processes. The animal hair is first scoured, then sterilized, ozonized, dry cleaned, pickered and carded into Withoat a loose layer or “bat.” It is felted Ozite by means of heavy steam heated This plates under tons of pressure, which reduces a bat nearly a foot thick to a fraction of an inch. The result is a cushion of permanent resilience, which will never lump, buckle or pack down even under the most severe wear. The effect of Ozite cushion un- der rugs is astonishing. It has been repeatedly proved by technical tests and by actual experience that it literally doubles the durability of the floor coverings. Carpets wear by friction. Between the constant pounding of hard shod feet above and the unyield- ing floor below, they are simply ground to pieces as if between millstones. With Ozite, the carpets are laid over a soft cushion composed of millions of tiny springlike hairs that absorbs the pounding and re- duces the friction to a minimum, thus greatly pro- longing the carpet’s length of service. In addition to this feature, the use of O2zite cushion increases the softness of the carpet and pro- duces a most luxurious effect even with inexpensive fabrics. used passage. ance. unretouched photograph shows the effect of Ozite. part of a test installation laid in a heavily The left side had its nap crushed flat by the pounding of feet, which not only meant it was wearing rapidly, but made it present a worn and faded appear- The right side, laid over Ozite and receiving exactly the same wear, not only was much less affected by wear, but looked fresh and natural in color, due to its pile or nap remaining erect. 10-T-E LPL AN NOLIN GoAONCD | Oster Fie ebONEG Ozite has numerous other advantages. It facili- tates carpet laying, clings flat to the floor without fastening, reduces noise, is fire resisting and is abso- lutely odorless and sanitary. It is ideal for use over concrete floors, and acts as an insulating blanket, keeping the floors warm. The Ozite cushion itself is practically everlasting and may be taken up and relaid repeatedly without damaging it. Due to the remarkable properties of animal hair, it retains its softness and re- silience for an indefinite length of years. Thus, in contrast to paper lining, it is a permanent invest- ment. There is a special and exclusive quality of Ozite carpet cushion which deserves particular atten- tion. IJtis perfectly odorless, sani- tary and is permanently moth proofed. ‘his is of extreme im- portance, as no carpet cushion should ever be used which is not so treated. With Ozite Hotel Carpeting Isa visibly S pecial Business The carpet was If there is any hotel furnishing commodity which demands the services of a responsible and ex- pert adviser to assist the hotel operator, it is carpeting. The amount of money to be invested makes it a very serious matter to consider and the highly technical differences be- tween qualities and weaves are quite beyond the ability of the average hotel man to judge with any degree of accuracy. Carpeting is a separate branch of the floor cover- ing business, and the problems to be met differ mate- rially from those involved in handling rugs. The real carpet merchant is a specialist and, particularly where he deals with large public contracts he must have an unusual training. There are very few such organizations. Of these, the Pick-Barth Companies are both the largest and most experienced. Their floor covering business is handled by technical spe- cialists whose experience in public work enables them to give exceptional service and counsel. How Ozite Cushion Saves Wear and Tear on Carpets The use of hair felt cushion beneath carpets, an innovation a few years While the Ozite is more expen- sive than the ordinary paper lining formerly used, its economic advantages When laid with ordinary linings, the carpet is simply ground to pieces between the sharp, hard heel above and Ozite eliminates the grinding action by cushioning the carpet from beneath, thus greatly prolonging its life. The use of Ozite also facilitates laying, retains never wears out, is clean and odorless, is sound deadening and heat insulating, may be used over a concrete floor, In addition to these prac- tical advantages, it greatly enhances the effect of the carpets by making them feel softer and back, is now almost the universal practice. are so overwhelming that they far overbalance its cost. the unyielding floor beneath. its resilience indefinitely, and is moth proofed. more luxurious. This cushion is used in thicknesses of from 14 to 34 inches. The paintings shown here are from_ the studios of the PICK- BARTH Companies, who executed all of the draperies for the Hotel Book Cadillac Interior Decoration and Drapery Effects From the Hotel Book Cadillac, Detroit Drapery treatment in the 295 English Grill The complete contract for the furnishings and equipment of the Hotel Book Cadillac was exe- cuted by the PICK- BARTH Companies LS et ee cml nnatidleni AI8) ra See RTE Cine aia 0a a i f @ Fm cop Ok HRI es ego A Ros SOIPNIS U01’4WLOIIGY 401M FL IMVA-MII1d 243 €q paubhisaq quowyroiy, Arodviq wooy oqng pooPY Jo sojdwexg| Chapter XV Practical Requirements of Hotel Draperies Certain parts of the hotel’s furnishings form a background and others might be termed the highlights or finishing touches. Draperies are in the latter class. They are among the things which add the final note of livableness and style which is needed to transform a room and some fur- niture into an inviting habita- tion. Smartness in style and adroit use of color effects are so ob- viously important that they usu- ally receive the lion’s share of attention. However, it is not within the scope of our subject to discuss such matters here, and we will confine ourselves to point- ing out some of the more im- portant practical considerations. It will be well for the hotel operator to consider that in draperies, he is pur- chasing creative service as well as merchandise. Given identically the same materials to work with, a clever designer will produce effects far more de- sirable than will a man of less skill or creativeness. Services of decorators of acknowledged ability should weigh heavily in the scales. The main economic problems concerning drapes have to do with depreciation and maintenance, and only to a smaller degree with utility. The things which will determine the satisfaction received are (1) the type of drapery design used, (2) the fabrics, (3) the way the drapes are made up and (4) hard- ware and fittings. In mentioning the type of drapes here we do not refer to the artistic style, but to the practical fea- Lounge draperies, The Mayflower, Washington, D. C. Bouter hangings, Wade Park Manor, Cleveland, Ohio Lobby Windows, Bismarck Hotel, 297 tures of design. A drapery may give a beautiful effect, but be- cause of its design might prove highly impractical for the par- ticular place in which it is used. This might be due to the way a window operated mechanically or to entirely different causes, some of which are peculiar to hotels and similar places. The wrong choice in this respect has a bad effect on the utility of the draperies and likewise may in- crease their depreciation and up- keep costs by subjecting them to undue soiling, weathering and wear, Faulty judgment in the choice of designs is common enough, but it is of small importance compared with the mistakes made in the selection of. fabrics. The trouble is that the color and design of a ma- terial can be seen, but its practical qualities are left to the imagination. If it looks well you want to buy it; you ‘either neglect the importance of its loom woven qualities or you try to guess its value. You ought not to guess and it shouldn’t be neces- sary for you to try. Those with whom you deal should know from experience what is a good in- vestment for a hotel and what is not. If they lack this definite knowledge, you should not consider dealing with them; it isn’t worth the risk—there is too much at stake. Almost all drapery fabrics are pretty to look at while new. They are often specially treated in their manufacture to present the best possible ap- pearance to the purchaser. But think how often Park Lane Lounge draperies, Villa, Cleveland, Ohio Chicago 298 HOTEL PLANNING AND: OUTFITTING ff il d ee ® kale oi si E M a y AAC * Pao be ea Women’s Lounge, Webster Hall, Dining Room, ioe Park Hotel, Afternoon Tea Room, Hotel Book Pittsburgh, Pa. St. Petersburg, Fla. Cadillac, Detroit, Mich. appearance, and an effort should be made to procure designs and textures which re- tain their appearance for the longest time without attention. Furthermore by wise selection and designing the cost of the ac- tual processes of cleaning may be held sat- isfactorily low. And, most important, many materials deteriorate in appearance very greatly when laundered, which may show itself in numerous ways—by fading of colors, loss of body, the filling up of open weaves and loss of sheen or luster to say nothing of actual wear and tear. Practical qualities can- not be judged by the or- dinary man; they do not make themselves known by the superficial appearance. Even when an expert tells you whether a fabric is sunfast, color fast, wash- able, etc., he bases his you have heard it told that after its first washing a fabric loses beauty and soils more quickly. First appearance isn’t what counts. All fabrics are subjected to deterioration from light, air, moisture and age. In tropical, moist or oceanic climates or in some ex- posures, the action of these destructive agencies is 5 : hastened, and unless pro- nee tee aD) vided against the conse- wick, New quences are very serious, York It must not be assumed, however, that extraordinary conditions are the only ones to be considered. Under or- dinary circumstances deterioration is severe enough to cause plenty of concern, The choice of materials influences cost of cleaning and deterioration from cleaning processes, too. While some drapery effects judgment primarily on necessitate the use of light colored and res , knowledge of the manu- easily soiled materials this should be elim- era tangiags facturing processes and of inated as far as compatible with pleasing The Warwick, New York actual performance of ma- Lounge and Dining Cea Ballroom, Wade Park Manor, Dining Reet President + The Graemere, Chicago Cleveland, Ohio Atlantic City, N. TJ PRACTICA L Lounge, Pontchartrain Apartments, New Orleans, La. terials, rather than upon the appearance of the sample shown him. Do not assume either that the name of a fabric is a definite indication of its quality. The term mar- quisette, for example, embraces a wide range of grades some of which are twice as high in cost as others. Names of materials are confusing, too, as they often leave no clear distinction in a buyer’s mind between genuine and imitation products. It would surprise many to know how many different ways his drapes might be made up with the same fabrics and the same de- sign. Actually, what you get from your materials de- pends to a very great de- gree on the method of mak- ing and the care and skill of the workmanship. Per- haps the best way to visual- ize this is to compare it with dressmaking. No one con- siders that materials and designs are the only things which determine the wear- ing qualities or permanent Dining Room, Hotel Richard McAllister, Hanover, Pa. REQUIREMENTS Paleta eel cic Backs Cadiltae. Detroit, Mich. Living Hoon: | The Warwick, New York Lobby, The Graemere, Chicago OF DLR ANE. aks ES 299 Dining Room, Hotel Floridan, Tampa, Fla. appearance of a dress. They examine the way the dress is cut and sewed, how it is lined and reinforced, the way the seams are made and bound, the quality of the trimmings and a dozen other details.” Drapery. making is in just the same class. How skillfully and wisely it is handled directly bears on the way they hang, how they operate, how they Living Room, keep their shape, how they The Mayflower, will launder or clean, and alate on, how they are protected against wear and exposure. Then, too, there is the ques- tion of hardware, which is no small variable element in cost, and which has importance both from the standpoint of convenience and appearance and of maintenance. When all is said, therefore, confidence in a reliable and experienced purveyor counts most—and if you must economize this is doubly important, for it takes an expert to hold costs low without jeopardizing value, Dining Room, Hotel Retlaw. Fond du Lac, Wis. 300 HOTEL. PeLCAsNUANSGNIG AND OCU rs Dae NS Hotel Guest Room Window ‘Treatments HILE the draperies and hangings of the bedrooms or living rooms in a hotel should achieve the same atmosphere as a tastefully fur- nished private residence, the actual similarity between hotel and domestic drapes is only one of superficial appearance. The value of experi- enced Hotel Drapery Specialists lies in their ability to produce beautiful effects without a sacrifice of those practical qualities which are a prime requirement of hotel service. ALEHEEEE CEL The drapery treatments illustrated on this page were designed and produced by The Mi PICK-BARTH Companies Westover Apartments, New York City Manor, Oak Park, Iil. 23 ae The Mayflower, Washingt ; WLIO. 4 : e : : Country Club Apartments, Chicago Melrose Apartments; Chicago Chapter XVI Linens and Bedding As has been stated in the previous chapter on Hotel Draperies and also will be noted in a later chapter on Carpets, the purchase of textiles of any kind for hotel use is an extremely difficult task due to the wide range of qualities. This fact is particu- larly true in the case of linens for hotel use where there is an almost unlimited variety of qualities and grades. The extent to which this range of quality goes may be gleaned from the following facts. In the first place, the term “Linen” itself is misleading for it is used not only to designate pure linen fabrics, but also Union Linen, which is linen and cotton mixed, and likewise all-cotton materials. Secondly, linen is made in several different weaves such as Crash, Damask, Sheeting, Cambric, etc., and each of these weaves are made in a large number of grades. Pure Linen Crash may be had in 4o different qualities; Pure Linen Damask is made in from 25 to 30 qualities; Pure Linen Sheetings and Pure Linen Cambric are each made in about 20 quali- ties. Union Linen and Cotton materials have about the same range of quality in each of the dif- ferent weaves — and this is not all. Pure Linen Damask, for instance, is also graded by the length of the fiber in the yarn; secondly, the tensile strength of the fiber; third, the number of fibers in the yarn; fourth, the number of times the yarn is twisted per inch to hold the fibers together ; and lastly the number of yarns or threads woven in an inch of goods. Quali- ties by thread count vary from 64 to 360 threads per square inch. Other weaves in Pure Linen are graded the same way, as well as all the weaves in both Union Linen and Cotton materials. This staggering variety of grades and qualities of Bed and Table Linens applies also in a lesser degree to Towels, Blankets and Bed Spreads. This demonstrates the fact that the hotel man must use the greatest care when buying these items in order to determine exactly the quality that you are get- ting. “Pure Linen” and “thread count” mean ab- solutely nothing unless the other facts noted above are known. It is not safe to guess at the quality, it is much better to buy brands that you know other successful hotel operators are using. Best of all, let a hotel linen specialist advise you as to your linen Typical Examples of Crested Blankets 301 problems and do business with a house that you can rely on. Bed Linen Sheets and Pillow Cases are probably the most used and abused items of equipment in the hotel as they are being washed, mangled and handled almost constantly. They may be made either of pure linen, fine cotton percale or coarser grades of cotton. There are many grades of each of these and even the experienced buyer is often misled unless he has an expert’s advice to guide him. A sheet may con- tain a dressing or filling and you are told that it will weigh so much and the thread count is so and so. These statements may be true, but they mean noth- ing unless you know the thread contains long fiber, proper tension and finish. The real solution of the problem is to insist on high quality merchan- dise. It may cost 10 or 15% more than ordinary goods, but is real econ- omy for it will last prac- tically twice as long. Quantity also should receive careful considera- tion for ordering too lit- tle will hinder operation and ordering too much is an extravagance. Quan- tity is really determined by the character of the hotel itself. The average hotel requires four to six sheets for each bed and the same number of pil- low cases. Other hotels have as high as eight or ten sheets and pillow cases for each bed. Some hotels use nothing but pure linen sheets, while others use fine cotton percale or coarser grades of cotton—it all depends on the class of service you want to supply to your guests. Bed Spreads are items which should likewise be selected with great care for they are a real factor in the appearance of the guest room. Appearance, quality, color and design are the things to note par- ticularly in their selection. White Satin or Mar- seilles with crest woven in are pleasing in appear- ance and will wear well. Colored satin with crest of another color and figures to match is a practical and attractive spread that does not show soil, wears well and launders easily. It is made long enough to cover the pillows and is far superior in appearance and wear to the Rayon and Crinkled Striped Dimi- ties of which there are so many styles and quali- HOTEL PLANNING AND OUTFITTING Crested Table Linen, Towels and Bath Mats, Hotel Book-Cadillac, Detroit ties on the market. For the small hotel or kitchen- ette apartment there is an inexpensive Jacquard woven spread that may be had long enough to cover pillows and in many color combinations. The proper number of bed spreads is also essential, three spreads for each two beds being the requirement for the average hotel. Mattress Protectors are another necessary item which should not be overlooked. Here also there are several different qualities depending on the grade and thickness of the filling, the quality of the covering, the kind of stitching, the distance between the rows of stitching and the method used in finish- ing the edges. Quality is here again important be- cause of the hard wear of service and the frequent launderings necessary. Blankets Blankets present another case where there 1s a wide range of quality and careful buying should be the rule. Many blankets are said to be “all wool,” but this again is a much-overworked and misunder- stood term. Blankets made of 100% wool are made in 314, 4, 5, 6 and 7 lb. grades ranging in price from $4.00 to $42.00, and in sizes varying from 60 to 80 inches in width and 76 to 9o inches in length. There are also mixed wool and cotton blankets ranging from 90% down to 10% wool and almost every grade has its line of weights and sizes similar to the 100% wool blankets. Double Blankets, all wool or part wool, are made in various colors, but are most frequently white with crest stamped in blue or other colors that will not wash out. Dainty colored block plaids are also favored. Top or Throw Blankets of camel’s hair, all wool, wool and cotton mixed, or all cotton may be had, with or without the crest woven in, in almost any desired color or color combinations. Throw Blankets are used during the summer months while the double blankets are stored away, also as an extra covering in cold weather, thus serving a double pur- pose. The size and weight of the blankets used is determined largely by the type of service rendered. Three blankets for every two beds is the quantity required for the average hotel. Dresser Scarfs The appearance of your guest rooms is greatly improved when you give serious consideration to such items as Dresser Scarfs with Night Stand Covers to match, Pin Cushions and Pin Cushion Covers. They may be had in plain white cotton goods, ecru colored cotton crash, linen crash, hemmed or hemstitched, colored embroidered edges or monogram, or even with linen centers and lace edges or all lace in white, ecru or gold. Razor Cloths and Shoe Cloths are a real addition to your service and will repay their cost not only in saving your towels, but also in publicity by having your hotel advertising printed on them. Towels There are three kinds of towels for hotel service —Hand Towels, Face Towels and Bath Towels. Hand Towels, if placed in the room, will be used more often than Face Towels. They cost less to launder than Face Towels and can be replaced more cheaply when worn out. The proper size for Hand Towels is 15 in. by 20 in. Face Towels range in size from 17 in. by 32 in., 18 in. by 36 in. to 20 in. by 40 in. Hand and Face Towels should be care- fully selected so as to assure fine, soft, absorbing quality that will give satisfactory wear. They may LINENS be had in Pure Linen, Union Linen or Cotton, de- pending on the class of service you wish to give. Six to eight Hand and Face Towels for each room is a sufficient quantity. Bath Towels are a very important item due to the hard usage they are subjected to. They should be made of soft, closely woven, absorbent quality yarn that will withstand repeated laundering. Towels woven too loosely soon become flimsy and require replacement, whereas a closer woven towel will last twice as long and prove a real economy. The better towels, made from yarns containing the longer and better grade fibers, will last much longer and are more pleasant to use. The best sizes for Bath Towels are 22 in. by 44 in. or 24 in. by 48 in. Four to six Bath Towels per room is the average requirement. Most hotels have their name or crest either woven or stamped in all of their towels. Bath Mats are necessary articles in every well- equipped bathroom and in every hotel where high grade service is the rule. They are similar to towels in that they should be high quality, closely woven and very absorbent. In the best hotels very heavy mats are used, 24 in. by 48 in. in size, with name or crest woven in either color or white. Other mats are made in medium heavy, medium and light weight grades and in sizes 22 in. by 40 in., 20 in. by 36 in. and 20 in. by 30 in. Three mats to every two bathrooms is the quantity usually figured. Table Linens The proper selection of Table Linens is one of the most important problems the hotel man has to face. Here quality is of importance not only on account of serviceability, but appearance as well. There are many qualities, styles and finishes of Table Linens and here again experience, reliability and good judg- ment must be called into service to insure wise selection. Tables first should be covered with a washable padding cut to proper size and having finished edges. The table cloth proper may be pure linen, a good quality of cotton damask with Basco or lintless finish, a lighter weight Basco finish, or even a mercerized damask not having a Basco finish. Any of these grades are suitable and may be had with or without a crest or name woven in and may be selected according to the service desired. It is real economy, however, to buy the better qualities for though their original cost is higher, they will give considerably longer service than the cheaper grades. For Coffee Shops and Tea Rooms, colored cloths in red, blue or tan and white checked patterns, or white cloths with colored borders and napkins to match are much in favor. Cafeterias and low- priced lunch rooms ordinarily use plain white Indian Head or Butchers Linen table cloths, tops and nap- kins with name embroidered in color to insure re- turn from the laundry. Table Cloths should hang on all sides from ro to 14 inches. The quantity usually ranges from 3 to 6 cloths per table. The use of Table Tops, of the same design and quality as the cloth itself, as a cover effects a saving in the laundering and replace- ment of the table cloths themselves. The Table Top should hang on all sides about 5 or 6 inches and 4 to 8 are usually figured for each table. Napkins AND BEDDING So3 should match the table cloth and the usual sizes are 22 in. by 22 in. and 24 in. by 24 in. The average requirement is 6 to 10 napkins per plate. Uniforms Your arriving guests often get their first impres- sion of your hotel and the type of service that you render by the appearance of your employees. Every employee with whom the guest comes in contact, except the front office, should have an attractive uniform in order that they may always present a trim and neat appearance. Quality is important here also for otherwise the uniforms will quickly become worn and shabby looking and actually defeat their own purpose. Waiters’ Uniforms should be given careful con- sideration. They range from complete full dress to white duck trimmed with colored braid, depend- ing on the class of service. Well uniformed waiters are a real asset to any dining room and go a long way in giving the impression of good service to your guests. If Bus Boys area part of your service, they should be supplied with neat appearing coats of black mohair or sateen, white duck or twill of mili- tary cut or roll collar style, either with or without braid trimming. In dining rooms where waitresses are used, their dresses may be of black poplin with white collar, cuffs and apron. Hoover style aprons may be had in white or a combination of colors. There are various other styles and qualities of aprons and care should be used that head bands are made to match. Three complete outfits are necessary for each waitress to allow for laundering. Bell Boys, Page Boys and Elevator Boys or Girls are other employees who should be carefully uni- formed as they are among the first with whom your guests will come in contact. These uniforms may be either conservative or colorful as you desire, but they should always be of high quality and good fit. Most hotels have uniforms of light weight and color for their employees in summer and the darker and heavier uniforms for the rest of the year. A well uniformed Door Man is also a real asset to your hotel. His uniform should be of military cut and appearance with cap to match, and he also should be supplied with a summer uniform, Porters also should have their uniform and cap as they are frequently in contact with your guests. Get an Expert’s Advice As stated before, it is certainly to your advantage to have the advice of a linen expert to assist you in the wise selection of Bed and Table Linens, Bed- ding, Towels, Uniforms, etc., for your hotel. It is often necessary to choose between various types and qualities of fabrics for the purpose you have in mind ; it is very important that you buy the proper sizes and quantities of various items; above all it is extremely essential that you get fabrics woven ex- pressly for hotel service and not the grades made for domestic use. The Pick-Barth Companies have linen experts that will gladly assist you with these problems. Our many years of experience in the hotel linen field, our large stock and our own linen workrooms are at your service to help you buy wisely and economi- cally. H O!T ELS PLANET Ni G ACN DF eOUU sr sale Teale sai Examples of the Application of Space Saving Conveniences for Efficiency Planning die. plans are used by the courtesy of the “White” KEY TO PLANS Door Bed Company, Chicago, (affiliated with the PICK- 1—Door Bed BARTH Companies) whose standardized built-in con- 2—Roller Bed veniences are used as illustrations in this chapter. 3—Built-In Wardrobe Cabinet 4—Built-In Dressing Table 5—China Cabinets 6—Built-In Ironing Board 7—Unit Built Kitchen Cabinet 8—Built-In Telephone Niche 9—Built-In Breakfast Nook 10—Space Saving Range DRESSING 400m Typical Two Room Kitchenette Apartment with Twin Door Beds View of Kitchenette such as shown in the lower left hand ets 5 ey plan on this page BATH bi ‘ Wie CLosee LMWING ROOF 2Xx1E ~ DRESSING 2004 An apartment with twin Door’ Beds, showing their per- fect concealment é a when not in use Living £004 12 418 LING Room (3 a8 DRESSING Room Typical Hotel Guest Room with Door Bed and Dressing Room Typical Two Room Kitchenette Apartment with Roller Bed Chapter XVII The Application of Space Saving Conveniences in Efficiency Planning In previous chapters on the planning of hotels and apartment hotels, reference is frequently made to the use of space saving devices both in hotel guest rooms and in so called ‘Efficiency Apart- ments.” This method of planning has become so successful that it is rare that a residential building is designed without one or more space saving fix- tures being brought into use. These devices are among those rare means for economy which please everyone. While for the owner they are desirable because they cut building costs and increase reve- nue, in most cases they also are genuine conven- tences which because of their appeal from that standpoint alone have been found to help rent the apartments. From the experience of the last few years, it is safe to predict that the practice of “Efficiency Plan- ning” is due to become even more widespread than it is today, and that it will be applied to various types of buildings which so far have not been so much affected—such as commercial hotels, dor- mitories, Y. M. C. A.’s, and the like. In commer- cial hotels the idea has already been adopted to quite an extent for sample rooms, and it is interest- ing to observe that many hotels with sample rooms so designed have been awakened to the possibilities of selling the same type of rooms to guests in gen- eral. A well-known case of this is the Hotel Gibson of Cincinnati, which makes quite a feature of their “One Room Apartments.” Inasmuch as efficiency planning is entirely based upon the use of various space saving fixtures and devices, the problem resolves itself into designing the apartment around them. A study of the differ- ent kinds of conveniences, their correct use and the services they are capable of performing is, there- fore, worthwhile; such is the subject which we will discuss briefly in this chapter. Space saving devices are of two general classes —those which save bedroom space and those which reduce the kitchen and dining room area. Let us discuss these classes separately. Saving Bedroom Space Naturally this problem principally concerns the disappearing bed. Five or ten years ago, when the practice of saving space was in its early develop- ment, the use of a concealed bed was considered sufficient to compensate for the elimination of an entire bedroom. Soon, however, it became apparent that this resulted in a serious loss of convenience. Recent development of space saving devices to be used in combination with disappearing beds have changed this condition, and it is now possible to re- duce bedroom space 50% to 75% while still giving the tenant living conveniences which will actually be satisfactory. This is accomplished by the use of a bedroom unit which consists of a 30§ disappearing bed having a slightly enlarged closet fitted up as a private dressing room. Types of Disappearing Beds There are many disappearing beds on the market, with rather widely varying methods of construction and mechanical operation and we shall not attempt to make comparison of their relative merits, as our concern here has chiefly to do with the types of in- stallations available, and what they are best suited for. The examples shown are the equipment of the “White” Door Bed Company, Chicago (affiliated with the PICK-BARTH Companies). Door Beds This type of a concealed bed is mounted upon a pivoted door arrangement the nature of which is shown by plans on page 306. This scheme permits an installation which is very economical in space, and in other elements of cost. Its concealment is perfect—particularly if the doors are finished to match the wall treatment of the room. It makes possible the use of the bed closet for a dressing room, thus forming a complete bedroom unit which may be designed for the use of either one or two people, as you desire. This is the arrangement men- tioned before. The wardrobe cabinet and dressing table in the dressing room are roomy and conven- ient, and have been found very popular with tenants. The arrangement of doors permits access to the dressing room at all times whether the door bed is up or down. When the bed is down in the room, the doors all remain closed, leaving the dressing closet in entire privacy. When this combination is applied to the average small apartment, it usually adjoins the bathroom, which is an added conven- ience. Many variations are possible, and, where space does not permit, a Door Bed installation can be arranged which eliminates the dressing room en- tirely. A very economical installation of the Door Bed is accomplished by hanging the bed on a wall and concealing it by a curtain. This is not widely used, but it is practical for sleeping porches, serv- ants’ quarters and in remodeled buildings. The Door Bed itself, as illustrated on page 105, is a regular bed of the best and most comfortable kind, mechanically arranged to raise and lower by means of a powerful convolute spring balance and can easily be operated by a small woman or a child. It remains perfectly balanced in any position. It is made in full, three-quarter and twin sizes, and with either coil, box or fabric springs just as in any reg- ular bed. Various designs and finishes are avail- able. When the Door Bed is down in the room it has the same appearance in every respect as a fine stationary bed. 06 HOE Eo Pl ANON GEN Go cAUN D) OoU- Pet ete NTG 3 A Few Plans Showing Standard Types of Disappearing Bed Installations HILE there are many arrangements of disappearing beds possible, these plans illustrate the three general classes most desirable. Particular attention is called ta the use of the bed closet as a dressing room equipped with a built-in dressing cabinet and dressing table. This presents a really adequate substitute for a bedroom, offering the guest real privacy and convenience. REPRESENTATIVE INSTALLATIONS OF DOOR BEDS Dressing Table This type of bed Ka Dressing Room ve reste bd ie piv Door to Bath 2 = Minimum Depth Should be 5:6" where volves ont at aight Dressing Room Lo White Dressing Cabinet 15 used into a closet when Minimum Depth Should be 5-6 Where “white” Dressing om not in use. Per- Cabinet is used a fect concealment is possible, as the doors may be treated to match the walls of the room. In these P two plans, access may be had to the dressing room _ be- hind the beds no matter whether beds are in the closet or down in the room. Doors can be closed when the bed. is in either position AS 1Gl TWIN SIZE BED | | eee 3-0 ! 4-6" 3-0) This type of bed is used where space does not per- mit a closet large enough to be used as a dressing room, The bed rests on the floor of a_ shallow closet and is attached to the back of the door jamb. It is provided with a mechanism which auto- matically moves the bed forward as it is being low- ered, so that when down, the head of the bed is en- tirely out in the room | | | TWH Sie beo 3-0” | 3*0" | | er a REPRESENTATIVE ROLLER BED INSTALLATIONS The Roller Bed is mounted upon a wheeled truck, and may be moved to any part of the room that is desired. Requires little closet space oH — - WINGED DOOR aS This elsact for a full width Roller eS Bed has the following dimensions: For a full width Roller Bed, this This closet, for use with twin Roller Beds, A—2 ft. 6 in., B—2 ft. 10 in., C— type of closet requires the following requires the following minimum dimensions: 3 ft. 5 in. There are many varia- minimum dimensions: A—2 ft. 6 A—zZ ft. 6 in., B—3 ft. 10 in.) C——2eties tions in., B—2 ft. 8 in., C—5 ft. 2 in. in., D—1 ft. 10 in. The plans used show the products of The “White’ Door Bed Company, Chicago (affiliated with the PICK-BARTH Companies). SV RrAsC Ei=ScAcV) DN: G THE “WARWICK” RECESS BED Note that the head of the bed comes out into the room when the bed is down Recess Beds This is another type of a concealed bed which is used where space limitations do not permit a bed closet larger than is absolutely essential, and where a bed hung on a pivoted door would, therefore, not be practical. The “Warwick” Recess Bed illus- trated here and in the plans on page 306 can be installed in a small shallow closet, where it rests on the floor and is attached to the back side of the door jamb. The bed is provided with a mechanism which automatically moves it forward as it is being low- ered, so that when down, the head of the bed is entirely out in the room. This is a vast improve- ment over recess beds of the older type which made it necessary for the sleeper to have his head either partly or entirely in the closet. While the recess bed does not provide the com- plete convenience which an installation with a dress- ing room does, it has been found very satisfactory and adequate in commercial hotel sample rooms and even in regular guest rooms. It is comfortable, comes in a variety of attractive designs and finishes, and may be had in full and twin sizes CONVENIENCES 207 Roller Beds The roller bed is a more or less recent develop- ment which in a great many cases is even more desirable than either the door bed or the recess bed. It is a bed which is raised and lowered very much like the other two types, but is mounted upon a movable truck. The “Warwick” Roller Bed, which is shown here, works on a kind of cantilever prin- ciple which provides perfect balance in almost any position without the use of heavy counterweights. The Roller Bed may be concealed in a very small closet,—often one which would permit no other type of a concealed bed. The closet, in fact, does not have to open directly into the room where the bed is to be used and may be located in a different part of the apartment. This is a considerable advantage in hotel or apartment planning and the Roller Bed is consequently gaining in popularity as it becomes better known. The Roller Bed is also well liked because it may be let down anywhere in the room so that the furni- ture arrangement need not be disturbed, and_be- cause its location may be varied to suit temperature conditions—in front of windows, etc.,—an advan- tage of great importance, particularly in hot weather. Its truck is fitted with large casters so that it may be moved with very little effort even over thick carpets. Many hotels have found that the Roller Bed is very practical for use in sample rooms. In hotels already built and in older apartment build- ings it will often be found that the original clothes closets are of a size to permit the use of a Roller Bed without making any changes. An ideal method of using the Roller Bed in apart- ments where it furnishes the principal sleeping ac- commodation, is to provide a closet large enough for a dressing room, as shown in two plans on page 304. This can then be fitted with a wardrobe cabi- net and a dressing table, thus providing complete comfort not only in smaller space than a bedroom occupies, but with the added convenience of being able to roll the bedroom anywhere in the apartment it is desired. See page 306 for plans of representa- tive Roller Bed installations. The “Warwick” Roller Bed is mounted on a truck and can be rolled to any part of the room desired HOVE Ly UP LANG IN coNnG AND: OO EIT G Examples of Kitchenettes Designed to Fit Different Conditions of Service The plans shown on this page show the “Warwick’ Kitchen Units and other products of the “White’’ Door Bed Company, Chicago, (affiliated with The PICK-BARTH Companies). pans po | |\ ew errewen | H ager L—— ied Rae ae Service Dining Room 8:3°x 9-0 1—An Note the service hall for incom- Fig. ideal arrangement. ing supplies and garbage dis- posal. The cabinet shown is made up of a Refrigerator Unit with outside service door, a Storage and Worktable Unit, a Broom Closet Unit, an Over- head Storage Unit, and a Spice Jar, Flour and Sugar Bin Unit These four plans show the type of kitchenette which is among the most widely used. In all.of them the equip- ment consists of a Kitchen Cabinet made up of various Kitchen Units, a Sink, a Range and two China Cab- inets, with a Built-In Ironing Board as an optional feature. UNIT K/TEMEN CAMINET Kitchen 7xt Fig. 2—A Kitchenette in a sepa- rate room, designed for use with a regular dining room. The cabi- net shown consists of a Broom Closet Unit, a Refrigerator and Worktable Unit, a High Storage Unit, an Overhead Storage Unit, and a Spice Jar Unit (similar to Fig. Fig. Full-Sized Kitchenettes—Sufficient for Regular Small Family Cooking 1 ' ' 1 t 1 ! Ironing Board Kitchen Dining Room TIT 3—A_ variation of the kitchenette shown in 1. Kitchen Cabinet used is similar to Arrange- ment “‘E”’ on page 310. Hitchen 7x8 Dinet 7x8 froning Ba Fig. 4—A small kitchen with a Space Saving (similar to Arrangement ‘A’ on page 310). KITCHEN S-10 KO (BONING BOARD Fig. 5—In this kitchenette, complete kitchen facilities are provided by two cabinets made up of units as described below. One cabinet consists of a Range Unit, a Storage and Drainboard Unit, a Sink Unit, an Overhead Storage Unit, and a Pot and Pan Storage Unit (similar to Arrangement “D” on page 310). The other cabinet is made up of a Refrigerator Unit, a Storage and Worktable Unit, a Broom Closet Unit, an Overhead Stor- age Unit, and a Spice Jar, Flour and Sugar Bin Unit (similar to Arrangement ‘‘A’”’ on page 310). When this kind of arrangement is used a very material reduction in space is achieved. Arrangement ‘‘C”’ on page 310). Range and a Cabinet similar to Arrangement “A” on page 310. Oishepearing & | Ne pritchen +6760" Living Room 12x/3°6" lig. 6—A tiny kitchenette in a room of its own, adjoining the apartment living room, where a Disappearing Breakfast Nook is installed. A Very Small Kitchenette -— Entrance Living Room Le aed paar Oiseppearing Breaxtast Noox Closed Living Room Closet Fig. 8—Where only a very small amount of cooking is done this arrangement has been used successfully. It consists simply of a Cabinet made up of a Range Unit, a Refrigerator and Drainboard Unit, a Sink Unit, a Broom Closet Unit, an Overhead Storage Unit and a Pot and Pan Storage Unit (similar to Arrangement ‘‘B” on page 310). This Cabinet is in- stalled in a recess in the wall of the apartment living room, being shielded from view by accordion doors. The Disap- pearing Breakfast Nook is optional in this case, but is often used. Medium Small Kitchenettes These kitchenettes are not expected to serve full meals but are gen- erally installed where the tenant expects to cook breakfast or light lunches, only preparing larger meals occasionally. Smaller space and facilities are, therefore, provided, the main item of equipment being a Kitchen Cabinet made up of the following Units: a Range Unit, a Refrigerator and Drainboard Unit, a Sink Unit, an Overhead Storage Unit, and a Pot and Pan Storage Unit (similar to Arrangement “D” on page 310). Dinet- 7x8 Recess Bed Claset SS J] Tig. 7—Here the kitchenette and dining room are in one room, being divided by China Cabinets. SPACE-SAVING Dressing Room Equipment Illustrated on this page are the two Built-In Dressing Room fixtures shown in various plans in this book. These two items of equipment enjoy a great popularity in efficiency apartments due to the tact that they are attractive, compact and efficient. The Wardrobe Cabinet con- sists of two sections enclosed at the front by sliding doors. The tray section consists of anum- ~ ber of compartments and trays | of various sizes for shirts, col- | lars and other personal linens. The wardrobe section is ar- ranged for hanging clothes and will accommodate thirty or more garments. The cabinet comes in five and seven {foot lengths and is made to fit per- fectly against the back of the bed closet. The Dressing Table which is used in connection with the Wardrobe Cabinet is provided with a mirror and two drawers and it fastens to the wall. These two fixtures are standardized stock items and are, therefore, entirely economical. Saving Space in Kitchens The kind of kitchenette equipment you install is dependent upon the type of apartments you wish to offer, which means that the kitchenette may grad- uate in size and completeness from one giving full fledged cooking facilities and suitable for handling and serving three meals a day down to the purely emergency or buffet kitchenette for preparing only light or occasional meals. Recently there has been developed a line of cabi- net units consisting of about forty-eight fixtures of different kinds and dimensions, which permit such a flexibility in arrangement that a great number of combinations can be worked out to provide just the facilities necessary in each case for food prepara- tion and storage. The “Warwick” Kitchen Units, which are illustrated on page 310, have been used, therefore, in the paragraphs that follow to show what can be done to take care of the requirements of (1) full sized kitchenettes (2) small kitchenettes and (3) emergency or “buffet” kitch- enettes. Full Sized Kitchenettes There are two general methods of handling kitchen- ettes to provide all the neces- sary facilities,—illustrated by plans on page 308. The first method is shown in Figures 1, 2, 3 and 4. This type of a kitchenette contains a regulation range and a sink, with a combination of kitchen units to provide the other fa- ae . are CS & yaks i % cM ris oS Ras Awe 4 yanmenggn OTRAS, A view showing how China Cabinets are used to divide the kitchenette and dining room CONVENIENCES 309 A Built-In Dressing Cabinet and Wardrobe for use in the Dressing Closet A Built-In Dressing Table. such as used in the dressing closet behind a Door Bed (see plans on pages 304 and 306) cilities (similar to Arrangements “‘A,” “C” and “E”’ illustrated on page 310). A great number of these combinations can be worked out to produce cabinets from five feet four inches to seven feet two inches long. Among the units used are several types of storage and work table units, broom closet units, refrigerator units, overhead storage compartment units, spice jar, flour and sugar bin units, and others. The range and the sink may, as shown in the plans, be arranged in various ways to suit the space at hand. The range may be either a small standard one such as generally used in apartment buildings, or you may choose a special space-saving kitchen- ette range which has an oven above the cooking top and with a storage compartment below, giving a very satisfactory cooking appliance with a floor area only two feet square. Any standard small sink may be used. A built-in ironing board is also very desirable and is found to be of help in renting. The kitchenette is completed by the use of two china cabinets, as illustrated on this page, which are placed at the end of the kitchenette and which act as a division between it and the dining space. A kitchen- ette such as above described may be installed with entire satisfaction in a space rang- ing from 7 by 8 feet to 8 by 10 feet or more, and has been successfully used in a very large number of hotels and furnished apartment b uil d- ings. It is substantial and permanent and presents a very attractive appearance. The second method con- sists of two cabinets made up of kitchen units which con- tain all the necessary facili- ties for food preparation and storage. This is illustrated by Figure 5 on page 308. One of the cabinets is made up of HOTEL 310 4 PLANNING AND "OCU TE LTT NG Arrangement ‘‘A”’ Illustrated above are two arrangements of the ‘‘Warwick”’ Kitchen Units. Arrangement “B” Arrangement ‘‘A’’ is made up of a refrigerator unit, a storage and worktable unit, a broom closet unit, an overhead storage unit, and a spice jar unit. Arrangement “B” consists of a range unit, a refrigerator and drainboard unit, a sink unit, an over- head storage unit, a broom closet unit and a pot and pan storage unit a range unit, a storage and drainboard unit, a sink unit, an overhead storage unit, and a pot and pan storage unit (similar to Arrangement “D”’’ illus- trated below). The other cabinet consists of a re- frigerator unit, a storage and work table unit, a broom closet unit, an overhead storage unit, and a spice jar unit (similar to Arrangement “A” illus- trated above). A number of variations of the ar- rangement of these cabinets can be worked out, but in any case the floor space required for the kitchen- ette is reduced by this method to as little as 49 square feet, including the two china cabinets which separate the kitchenette from the dining space. An- other advantage of this method of planning a kitchenette is that all necessary facilities are directly under hand and the housewife is, therefore, saved many steps in the course of her day’s work. Medium Small Kitchenettes Two examples of such plans are shown in Fig- ures 6 and 7 on page 308. The cabinet used in both cases is an arrangement consisting of a refrig- erator and drain board unit, a range unit, a sink unit, an overhead storage unit and a pot and pan storage unit (similar to Arrangement “D” illus- trated below). This complete and convenient cabi- net is used in Figure 7 on page 308 with two standard china cabinets,—the entire kitchenette re- quiring a space only six feet square. This may be made larger if desired and a built-in ironing board may then be added. A variation of this installa- Arrangement ‘*C”’ This cabinet consists of a broom closet unit, a refrigerator and worktable unit, an over- head storage unit, a spice jar, flour and sugar bin unit and a high storage unit Arrangement ‘‘D”’ The above arrangement is made up of a range unit, a refrigerator or storage and drainboard unit, a sink unit, an overhead storage unit and a pot and pan storage unit Other Arrangements of ‘““Warwick’”’ Kitchen Units Arrangement *‘E”’ This arrangement consists of a broom closet unit, a storage and worktable unit, two over- head storage units, a spice jar unit and a refrigerator unit Over 200 different arrangements are possible with “Warwick” Kitchen Units SPACE-SAVING tion is that shown in Figure 6, the cabinet being used alone in a room which may be reduced as small as four and a half by six feet. 3. # fe eee 4 4 é rae Pare A Disappearing Breakfast Nook Very Small Kitchenettes Where only a small amount of cooking is to be done, the space may be even more restricted. As shown in Figure 8 on page 308, this is accomplished by installing a group of units, similar to Arrange- ment “B,” illustrated on page 310, into a recessed compartment, the front of which may be equipped with accordion doors or curtains (preferably the former). This whole arrangement may be installed in as little as 15 square feet, or a space about two and a half feet by six feet, and the experience with such kitchenettes has been entirely favorable. Dining Rooms and Dinettes For full sized and medium small kitchenettes, a small dining room space is generally provided as a part of the same room, and this dining space should be from 55 square feet up, the average being 65 to 75 square feet. This space may be re- duced by t he installa- tion of a built-in break- fast nook of the sta - tionary kind, occupying a small area, or it may be very much further reduced by the use of a folding built-in break- fast nook, such as is shown in Figs. 6 and 8 on page 308. In extremely small apartments the dining room element is en- tirely eliminated, the meals being served in the living room. They are installed in the wall between studdings CONVENIENCES 311 Miscellaneous Built-in Devices There is almost no end to the number of built-in de- vices which may be used, and our space will not per- mit a comprehensive discus- sion of them all. A few, however, are important and deserve mention. The built-in Ironing- Board and Broom Closet is an inexpensive fixture in- stalled in the wall between studdings, generally in the kitchenette, giving a conven- ient storage space for things which otherwise would be hard to dispose of in a small place. Women’s bachelor apartments and. dormitories, etc., also make good use of this device, installing it in the room. The built-in Folding Breakfast Nook is also a very efficient fixture used where no space for a dinette 1,28 7 cost fo ene is available. It is built into ike the walLand is concealed by doors. When the doors are opened the table and benches come down into the room. The built-in Telephone Niche is a newcomer, and affords a means of disposing of the telephone in a sightly way, at a saving of space. It is installed in the wall between studdings, and contains a compart- ment for the bell mechanism. Other valuable products are incinerators, garbage chutes, service doors, etc., many of which are desir- able more for utility than space economy. The Built-In Ironing Board has achieved wide popu- larity. It is installed be- tween studdings and is use- Construction of Cabinets It is unfortunately true that in many instances kitchenette cabinets and similar fixtures are ex- tremely poor in quality and prove bad investments. That is not a pleasant thing to say but it is the truth. One reason is that the manufacturers in many cases have taken their standard of construc- tion from the ordinary portable kitchen cabinets sold for home use. The demands upon such cabi- nets are not the same as in built-in fixtures at all, and the cheap furniture construction used for most of them is much too flimsy for your purposes. In buying kitchenette cabinets they should be viewed as permanent fixtures which undergo usage of a rather extreme type, and which in the nature of things cannot be permitted to become unsightly or unsanitary. In our judgment wood fixtures of heavy construction are the most satisfactory and economical. The “White” Door Bed Company (affiliated with the Albert Pick-Barth companies) maintains a sery- ice staff of competent engineers who have special- ized in Efficiency Planning and who are qualified to suggest plans of floor layout calculated to secure the maximum use of every square foot of rentable floor space. Architects and owners are invited to make full use of this consultation without obligation. AN. D yO-0: TF ei Tones EL PLANNING DOW a con OSvdIY) ‘SUdATIG JO}OFT AY} FO UOYyINYy Urey oy} UT MORAY. Chapter XVIII Kitchens and Food Service Facilities As Related to the Hotel’s Plan An analysis of many hotel food service depart- ments reveals the fact that a large majority of the serious defects can be traced back to faults and oversights in the early stages of planning. If indi- vidual hotel requirements are calculated from a far- sighted survey of conditions and if the plans are methodically developed through a functional analysis such as discussed in earlier chapters, the causes of trouble will be stopped at their source. Kitchen engineers are ready to assume the respon- sibility for the satisfactory operation of the kitchens, but cannot do so when they are forced to start with insufficient space, ill-advised location in the build- ing plan, or other handicaps of this nature. Kitchen outfitters are therefore glad to place their engineers at the disposal of the architects at the earliest stages in the planning—a procedure which is equally to the interest of the architect and the owner as insur- ance against costly alterations in plans or construc- tion. Food service engineering cannot be carried out by means of fixed mathematical formulae. There is no positive rule that can be used to determine the size of the restaurant facilities for a hotel of given size—in fact, even the layout of a kitchen is not carried out according to a single fixed method. Local conditions, personal preferences and other individual factors will always prevent kitchen en- gineering from becoming a matter of routine handling. Many definite general principles, however, have been developed and with the experience of the kitchen engineer, their application to the problems of both preliminary and final planning will produce the most logical economical and efficient results. While most of the problems that must be han- dled in the equipping of restaurants are purely matters for the engineer and outfitter to solve, a clear idea about them on the part of the architect and the hotel operator will be of benefit by increas- ing appreciation of the important matters to con- sider—thus smoothing the way for cooperation between all who are involved in the work. In this and the following two chapters will therefore be given an outline of the general methods used in planning and equipping kitchens and food service departments by the affiliated PICK-BARTH and VAN organizations. This discussion includes numerous sets of figures on space requirements, and other data for the gen- eral information of architects and hotel and restau- rant operators. These statistics will unquestionably prove of definite help if used for the purpose of comparison with plans but it should be clearly un- derstood that they are intended only for general guidance and it is not expected that they can be arbitrarily applied to any given case. Their applica- tion should be carried out with the advice of a 313 kitchen engineer, whose experience will enable him to make suitable adjustments to meet the individual conditions. There are also many plans, both theoretical and actual, prepared by PICK-BARTH-VAN En- gineers, the use of which should be made with the same reservation mentioned above. With this in mind the hotel man and his architect can find much of value in the material presented. The first step in Food Service planning is a deci- sion of policy made by the owner in which both the architect and kitchen engineer can contribute valu- able help. This is the policy as to the amount of restaurant capacity needed by the hotel and how it should be divided among dining rooms, lunchrooms, banquet halls, soda parlors or other types. As has been said, there is no definite rule to decide this. The restaurant capacity of a hotel is not in direct proportion to the number of rooms. Some suc- cessful hotels have greatly oversized restaurant fa- cilities while others, equally profitable, make very little play for catering business. In both cases the policy no doubt may be wise in view of conditions. In general, the factors which influence the amount of food service are: The type of hotel—whether transient, residen- tial, resort, bachelor, etc. The class of patronage. Size and characteristics of the community. Possibilities of outside patronage in view of the hotel’s location, ete. Competition of other hotels and restaurants. The degree to which the hotel is expected to enter into social and community life. Extent to which conventions, etc., may be ex- pected. Other special influences such as seasonal fluc- tuations, catering reputation of operators, pos- sibilities of future expansion, probable develop- ment of community or district, etc. Depending upon how shrewdly these influences are analyzed and upon the experience and judg- ment of the operator, the result will either provide a sound business proposition or one which is un- profitable and will require future reorganization. In most hotels built in the past this decision was practically a matter of guesswork,—and this ap- plies particularly to hotels built through civic move- ments and by investors unfamiliar with hotel opera- tion. With competitive conditions as they are to- day, the promotors and financial backers of new projects will do well to follow a less hazardous course. If every man who is building a hotel could review the experience of others during the first year of their operation and could see how fre- quently lack of intelligent analysis has caused un- necessary losses, he would not need his kitchen engineers to convince him of the value of spending 9 oN 314 HOTEL PLANNING ANDO Ur Flt -ThiN so Table Showing the Restaurant Seating Capacity in a Number of Representative Hotels of Various Types and Sizes No. of Rooms | Naine of { Hotel | Dining Room |- Le gee oF ~ Cafeteria. ap ‘Goda Parlor [Banquet 1 Room|Prlvate Dining : | ~COMME “RC IAL AND METROPOLITAN HOTELS 80 “Bie Bonnet, ALES eh Leeees Ree 87 Greene Ind 60 4d i: ee Tac, SAN nae ace 2 2a 20 ~ 109 Da pepe, % rcs a ER eS BO (3) 50 125 || Bohver 46 102 cl) ieee 40 250 36 BL Oe he eis ea ee a ee 15 to 35 165 || Auditorium | Ae me a 60. |.....s:eulesaswa os «[ types CS bs aera SdOO. de RO Lee iath cone eee 40 Ree eee BSS OSS Lee 75 174 || Cee sumte | ee | CO0 kee) 20) r200. | Pa Qree te | eee as Pee ee er re 200 |) © Rsrast Auk Ro eat moma] 104 |, 40 | Noansrgegoo } | 225 || Coste Jott 184 BO liv avesslov epee si) iene 225 || Sonhee tenn, | 250 | BO anes vas lus ys 225 || Saeco nc | ROO OS ees 50 240 || Bewonen wt MSO COM cy eet ce ee i 250 |] Pee auzaccwe | Neate | 200) [cnc elec ys ie) enn OE ha: a I EE MR aes ey os | 150 | 180 a 300 || Sgatenager | 250240 Nets as 300 |] Sap scan Ne =e EE PR Ne. 1408 Ne: pat CO ca a a a a TET 450 Dye Minn aS ER OV SS 500 |(5) 200-300 600... |) Maen A B00 oe Neate | ea tiowes 750 || enn te | RGR (2) 7 rooms See New York che eo te Re 2200 seca inna ples l cect celreiane ial = eae es. Ser ae 1000 || “Bien | 1000 8 eee scant | Negige | 20 1200 — |} Pagecretetee Ne £98 300; haere Pastrysnem | NG: 22"800 | 105100 euch 1200 |] Bepimie Rp RE 100 eel cee 1600 |] Paka So i Ree eee oo Lite | ©2240 |} Payer House No: 3300 200 5; seemed 125 | Nest} | 11 rooms 3000 | Stexeas, No: 2-800 187. > ves ee Ne: 2-880 11 rooms o, d280 No, 4— 180 = RESIDENTIAL HOTELS | Ao ke ee VMN Ree | G8 eo || SRE PTE es ee Pe 00 Roeme || 'HSuston, Tex PR REGS 5 Tans vault 9 cork oes | 315 || Maing a ee EE Re 200 | 6 rooms : eee he | Re ee 1S |i oa Oe BS eee 100 Pe ON : 396 |] PSscertie, Mich. Was See els 90d sleet oe a Oe a 400 || Sragmere 125: 4.00.5 eee ee No: 2178 ~~ 600 |] Eegerteh Towers RR es 1400 678 || Wei Bal 400 100 hii, soot ee ho: ia eh RESORT HOTELS 250 |} Bugpa ite No. 1-408 6. hee 60 100 > een = ROA wanes Tani, Shy Ree 400.) Ga See eee 600 ee eS 150 Vie RSE. 140 400 || Pion Skates Ee at Re eee 5 400 500 |] APRS as, an Re de ae ee 7S | Nee FeOvOn Sem. Revel CUE FAO Ee lorie § Main Kitchen, Wade Park Manor, Cleveland, Ohio time on this problem before and not after the hotel is built. Even in large and prominent hotels it is not an uncommon thing to find costly changes in the restaurant facilities required after a short pe- riod of operation solely because of the unwise or careless handling of this problem. In this connection it will be helpful to examine the analysis, “Restaurant Facilities of a Number of Modern Hotels,” shown on page 314. Here we have selected a group of houses which present a reasonably dependable cross section of the indus- try—hotels ranging in size from 80 to 3000 rooms and including practically all types,—and have tab- ulated their dining room capacities in such a manner as to show the number of seats provided for each kind of restaurant. From this table it will be seen that a consistent relation between the number of rooms in the hotel and its restaurant capacity exists only in a very general way. You might say as a generality that a 100 Room Commercial Hotel would normally provide an 80-100 seat Dining Room, a 40-60 seat Lunchroom, a Banquet Hall of about 250 seat ca- pacity, together with some private dining rooms and perhaps a soda fountain either operated by the hotel or contained in sub-rental space. This, how- ever, does not of necessity suit any particular case, and by comparing these figures with any one hotel in the table it can be seen that individual conditions show their influence in every case. The smaller hotels, of course, run more true to proportion than those of two or three hundred rooms or over, for their locations in small cities make them subject to fewer special influences than exist in metropolitan centers where neighborhood, local competition, etc., are of greater importance. As to the comparison between residential and commercial hotels it may be said that the former not only contain smaller restaurant capacity, but tend to concentrate service in fewer dining rooms. Lunchrooms and coffee shops are less popular here than in commercial hotels for obvious reasons and banquet halls and private dining rooms are fre- quently omitted. It should be noted that this re- duced featuring of food service is not only due to the permanent character of the guests and to the presence in many cases in kitchenette facilities in the apartments, but is also caused by the fact that residential hotels are generally located where public patronage, especially for low priced meal service, is less possible. Resort hotels present a still different precedent. Usually the food service will be on a fairly large scale, although concentrated in high class dining rooms. Comparatively few give much space to coffee shops or lunchrooms, but the banquet hall and soda parlor are in good favor. Probably the outstanding fact disclosed by this restaurant analysis is the overwhelming preference shown for lunchrooms as compared with cafeterias. After the great amount of discussion which has been devoted to cafeterias and their evident popu- larity in certain localities, this analysis may prove a distinct surprise to many. The fact remains that the new hotel which elects to employ cafeteria serv- ice for its low price dining room is a rare exception 316 HOLEL PLAN WS LN OC WAND OG Tor eee bee Space Requirements for the Kitchens and Dining Rooms of Waiter Service Restaurants Kxcluding Store Room Space, Help’s Wash Rooms and Other Auxiliary Facilities. Dining, Alpom . W°* show here four plans to show the ap- On A4 ; proximate minimum space required for convenient, efficient and economical operation. KITCHEN The kitchen areas given represent a small and heen toot! compact kitchen without provision for elaborate hea sub-departments such as a bake shop, etc., and A ° this kitchen area wherever possible should be F i MS Tes increased 25-30% above » SPe snown. Seating Capacity, 50, Size of dining room, 20 by 35 ft. increased 2 30% above the soe shown. The or an area of pes Lah big ere ee 15 by 20 ft. kitchen space should be as nearly rectangular ihe k Se in shape as possible,—not too long and narrow, and free as possible from irregularities. If the space must be of narrow or irregular shape, a larger area will be required. While the areas given here are considered a minimum, even DINING Room : : smaller space is sometimes used in highly con- “20K ae Apna toto Soanma - 78 gested districts, but only at the expense of effi- ciency. In addition to the area required for the kitchen proper, additional space will be needed for storage, help’s wash rooms, ete., but these may be in the basement if possible. Seating Capacity, 75. Size of dining room, 25 by 42 ft. or an area of 1,050 sq, ft. Size of kitchen, 20 by 20 ft. or an area of 400 sq. ft. ( 2 el > Vv \ NS” BSS B45 SK : Dining Poom . op 5a0'* { V a Vkea ; i) Aeea 1750? < ahah ig Stating 125 Aara 750" 3 eo eg ® 1 Re } > @ 2S @ qi Seating Capacity, 125. Size of dining room, 30 by 58% ft. or an area of 1,750 sq. ft. a Size of kitchen, 25 by 30 ft. or an area of 750 sq. ft. i" Rez | Y a x d } ©: A € 3 3 <2 ee & ——i——s ft —1——1 | Ee 9 Q LaJor is 4uee alk: comes $3 OMS &2 OW) ‘ eS: ~ DINING or eo & er )p 4ox To Aera 2800" “aad se J oe 200 Si Ket TC REIN <3 S30N0 £3 C3me3 COGS Cig Onere FO & C 7 2 My il pat ear nip db ¢ p i Seating Capacity, 200. Size of dining room, 40 by 70 ft. or an area of 2,800 sq. ft. Size of kitchen, 30 by 40 ft. or an area of 1,200 sq. ft. FOOD to the rule. One reason for this may be the extensive improve- ments in lunchroom equipment developed during the past few years. The main reason, how- ever, is that lunchrooms have been found more profitable for hotel operation. (In this connec- tion it will be interesting to study the figures in the comparative tables on page 327.) Space Requirements Having decided upon the res- taurant facilities for the individ- ual hotel, the operator has now enabled his architect to proceed with the first step in planning, which is the allotment of space. In accordance with the idea of functional plan analysis dis- cussed in earlier chapters, this in- volves: first, the provision of the necessary amount of space; and, second, its location in the building plan. The amount of space required for the dining room itself is not a complicated matter to deter- mine, as it may be calculated quite satisfactorily on the basis of number of square feet per seat. For waiter-service dining rooms a safe figure for this purpose is 14 square feet per seat. As may be seen from the analysis of various hotel dining rooms on page 325, this figure is not entirely rigid and may vary from 11% to 15 or 16 sq. ft. The space required by the kitchen for a restau- rant of a given size is a far less definite matter, however, and here is where faulty planning is mos prevalent and most costly. Seventy-five percent a the present hotel kitchen space is too small. An enormous saving in labor wastage, loss of efficiency and loss of patronage could be effected by giving suitable consideration to this one phase of planning. Main Kitchen, Hotel Manger, SERVICE New York PA CEL TL Es The universal temptation is to make seating ca- pacity larger by cutting down the kitchen area— with the erroneous idea that by so doing the actual capacity in meals per hour is thereby increased. As a matter of fact, it is the kitchen and not the dining room which decides the capacity for service. It is far better to have 150 seats quickly and efficiently served than to attempt the service of 200 seats with an undersized kitchen. Not only is the latter bad planning (because the kitchen forms a “bottle neck” restricting production) but it is extremely poor policy because of its effect upon the patrons, who soon learn to avoid that restaurant which causes them to waste an unnecessary time waiting for food to be Served. Entirely aside from the matter of volume of output, cramped kitchens have an un- avoidable effect upon the quality of the cooking. It is not human to expect cooks to turn out the same character of food under high pressure and in crowded quarters that they are capable of producing with nor- mally favorable working condi- tions. Before going into general fig- ures on the relative space re- quirements of kitchens and din- ing rooms, it should be under- stood that when speaking of the kitchen, the actual service and preparation kitchen is meant. Except where so stated this does not include the store room space, help’s toilets, and locker rooms, nor other purely auxiliary de- partments which may or may not be located as a part of the same general group. Understand, too, that there are many different ways a kitchen may be organized and which have a direct bearing upon the space needed. Thus, one kitchen may be intended for a very limited menu consisting 318 BOT ERY Pilea NON GS AND Or Ce Reto Space Requirements of Lunch Rooms and Their Kitchens VE to the fact that many of the service facilities are contained in the lunch room proper, its kitchen is proportionately smaller than for a regular waiter service restaurant. The space diagrams here are based upon what is thought to be about the minimum workable area OO} 4 ” —ee - Vans © Pack Dae sY RANGE 4 STEAM Teme SiunsUupee Cra cee i pg ee ie backend iw “ webs: OOO Oe Oars ect and although special conditions or very limited menus eclane amne rn maa sometimes cause the kitchen to be further reduced, such gate uate Ho reduction is a rather dangerous thing to attempt. Better No kitcuen i , operating conditions, especially in the kitchen are pro- Seating Capacity, 12. Size of é : ae as room, 11 by 27 ft. or an area moted by increasing the space al- of 297 sq. ft. No kitchen. lotment shown here, and if the room shape is irregular or very narrow this will be necessary. In the tiny lunch room seating only 12 people, there is no kitchen, and all food is prepared on the back counter equipment. Such an arrangement usually requires a basement space for dishwashing, storage, etc. In fact many lunch- rooms have the regular kitchen in ; % the basement, connected with a Seating Capacity, 50. Size of lunch room, 20 by 40 ft. or an area : t of 800 sq. ft. Size of kitchen, 15 by 16 ft. or an area of 240 sq. ft. dumb waiter. ‘ vane O00000000 aii ad ach Note: These plans do not include storage space, help’s wash- rooms, etc., which may Seating loo oe es ae TEE Ss be located separately. OO) OO OO OOo Seating Capacity, 100. Size of lunch room, 27 by 46 ft. or an area of 1,242 sq. ft. Size of kitchen, 14 by 27 ft. or an area of 378 sq. ft. On OQ OO00000 | : i LI oneme) Size of lunch room, 40 by 66 ft. or an area of 2,640 sq. ft. Size of Seating Capacity, 150. kitchen, 20 by 40 ft. or an area of 800 sq. ft. F-O.0 D principally ot table d’hote service, while another may base its design upon a la carte service for a very large variety of dishes. Both may serve the same number of meals per hour, but the first will nat- urally be able to operate in smaller space. Likewise, one kitchen may require much greater space than another because it must provide for facilities such as bake shop, pastry department, candy maker’s room, ice cream maker’s room and so on. With these facts borne in mind it is safe to as- sume as follows: for a waiter service dining room, the kitchen should have from 333% to 50% (preferably the latter) as much area as the dining room proper to provide good cooking, good service and efficient operation. Ideal examples of such space allotment are shown by the four model plans Hotel Francis Marion, Charleston, S. C. Seek: Vein Main Kitchen, Hotel Mayo, Tulsa, Okla. PA CLE LTT ES 319 on page 316 in which the kitchens are from 40% to 43% as large as their respective dining rooms. One might easily assume that for very large din- ing rooms the kitchens would be proportionately smaller. If anything, the reverse is the case, be- cause in larger kitchens the menu is almost always much more extensive, as is also the amount of space devoted to bakery, ice cream making, storage and other sub-departments. As a matter of fact, it is usually true that large hotels which make a feature of their catering find it necessary to provide a far larger relative kitchen area than any of the figures given above. For instance, the Palmer House in Chicago has 40,200 sq. ft. of kitchen area (includ- ing storage, etc.) as compared with 43,842 sq. ft. occupied by their dining rooms. Hotel Barlum, Detroit, Mich. 320 HOTS hb (Pow Ne NG As to shape, the kitchen space should be ree- tangular if possible and it is best not to have it over twice as long as it is wide. If very long and nar- row, or of irregular or cut-up shape it will be costher to equip, more difficult to operate, and will require more area (sometimes as much as 25 to 30% more). The space required for lunchrooms must be based upon a different unit area per seat and varies ac- cording to whether or not table service is also to be provided. The model plans on page 318 give a clear idea of this and show the reasons for the dif- ferences. Thus the 150 seat model lunchroom with counter service requires about 1724 sq. ft. per seat because of the room needed for fixtures and service space, while the 100 seat plan is worked out with a lower area per seat (12.4 sq. ft.) due to the large number of closely packed small tables. The figures showing areas per seat for actual lunchrooms on page 325 further illustrate the variation, In figuring on space tor lunchrooms, therefore, it is best to get down to the basis of a working plan as soon as possible, but for general preliminary pur- poses we suggest a figure of 16 sq. ft. per seat for counter and table service and 18 sq. ft. per stool for counter service only, Space Requirements of Cafeterias and | Their Kitchens AND °C Deiter NG Kitchen space for lunchrooms should be figured on the same basis as for regular dining rooms, aver- aging one-third to one-half the dining area, lor cafeterias, the general space allotment is about 15 sq. ft. per seat, with some variation de- pending partly upon arrangement and partly on whether single or double counter service is used. Cafeteria operation reaches its maximum efficiency when there is a seating capacity of 200 or more. Smaller cafeterias are often used, but cannot hope to get the full advantages of the self-service prin- ciple. If there are over 300 seats, double counter service will be needed. The kitchen area needed for the cafeteria is the same in proportion as for other dining rooms. The seating capacity of banquet halls differs from that in ordinary dining rooms by reason of the use of a different kind of table arrangement. The fig- ures given on page 325 are quite representative, ranging from seven to ten square feet per person. A safe figure for estimating is 10 sq. ft. per seat. Ban- quet service kitchens present a special problem as they may range from a small service pantry operat- ing in connection with the main kitchen to a full fledged separate kitchen where food is prepared as Stating 100 Asean otee* These three ideal plans give the minimum space allotments for Cafeterias on the same basis as the plans on pages 316 and 318, and it will be interesting to com- pare them with the actual areas tabulated on pages 325 and 327. Wherever possible the space, es- pecially for the kitchen, should be larger than that given here. No provision is included in the kitchen space in these plans for storage rooms, help’s locker rooms, toilets, ete. | Seating Capacity, 100. Size of cafeteria 29 ft. by 60 ft. or an area of 1,740 sq. ft. Size of kitchen, 16 ft. by 28 ft. or an area of 448 sq. ft. CAFETERIA GEO. WHO PR I TCHEN. ter68 Aera 768% Seating Capacity, 320. Size of cafeteria 68 ft. by 93 ft. or an area of 6,324 sq. ft. Size of kitchen, 26 ft. by 68 ft. or an area of 1,768 sq. ft. Seating Capacity, 172. Size of cafeteria 34 ft. by 80 ft. or an area of 2,720 sq. ft. Size of kitchen, 27 ft. by 34 ft. or an area of 918 sq. ft. FOOD Main Kitchen, Ritz Towers, New York well as served. Which is best for any particular hotel will depend upon the location of the banquet hall with relation to the main kitchen, the amount of banquet service expected and, to some degree, upon individual preferences. If banquets are to be much of a feature of the hotel’s catering, it is gen- erally well to have a good sized service kitchen al- though much of the food preparation and cooking may be done in the main kitchen. Such a service kitchen requires considerable space (for reasons explained in the next chapter) and the usual ratio of 33% to 50% as compared to dining area should be adhered to. The material reduction of this space, or the serving of banquets directly from the main kitchen, should be decided upon only as approved by a kitchen engineer. Soda fountains and soda-lunch rooms are not uniform enough in their facilities to permit much generalized discussion of space needs, etc. This information can be gained from the plans and data shown in the next chapter (page 397). Help’s Dining Rooms In a hotel of medium or large size it is necessary to provide a Help’s Dining Room. For this purpose cafeteria service is most satisfactory. There gen- erally should also be a special kitchen’ for help’s cooking so that food may be kept separate from that in the main kitchen. The space for these pur- poses may be estimated on about the same basis as for a regular cafeteria, although it may be slightly smaller than normal because of the relatively simple menu which permits the use of a shorter service counter. This help’s dining room is usually located Sok Vat C rE Fed Ae iN Pas os) to — near the main kitchens and should open into service corridors. Some large hotels catering to a wealthy patronage also find it wise to install a second dining room of this class for guests’ maids and chauffeurs, but this is a comparatively rare occurrence, There are many cases where more than one din- ing room may be directly served from a single kitchen wt whenever it is possible this should be arranged as there is a definite advantage in so do- ing. Whether this is feasible will not appear defi- nitely until the actual plan is under way and at such a time the kitchen engineer can assist in deter- mining whether there is any space economy likely to result. In any case the space saved w ‘ll not be very great and the best plan is to go on the assump- tion that the regular proportion to the total dining area should be preserved. Hotel Siwanoy, Mt. Vernon, N. Y. 322 HOTEL It is a cardinal principle to locate the kitchen directly adjoining the dining room it serves. Many times this 1s violated because of the desire to utilize every possible spare inch of sub-rental space. The most serious consequences occur when this leads to the location of the kitchen on the floor below or above the dining room, Trying to serve food up- stairs or downstairs is operating under a very seri- ous handicap, as many have found to their sorrow. There may be cases where land values are so high that this course is justified, but in many other in- stances the loss is as great as the gain. Where the kitchen must be on a different floor, the use of ramps and conveyors will help to make the best of the situation. Where available space for the kitchen is limited on the dining room floor, it may be found that the store rooms, storage refrigerators, food preparation rooms, bake shop and, at times, the dishwashing de- partment can be separated from the main service kitchen and placed on another floor. This is seldom done except in very large hotels and even then is only feasible if there is excellent provision for transportation of supplies, food, etc., between the separate divisions and the main kitchen. In any case such a scheme should be worked out as an individual problem with a competent engineer. Both the kitchen and store rooms must, of course, have quick and direct access to the service entrance of the hotel, and the service corridor connecting them should be as short as possible and wide enough to permit the passage of large barrels, crates, etc., as well as the equipment which must go into the kitchen. In the same way, the kitchen and storage PL ANON IN G® ACN DVO AR ESD NLS must be immediately beside the service elevators or stairway, for the convenience of room service and to make possible easy transporting of food and sup- plies from the main kitchen and storage to second- ary kitchens, banquet halls and private dining rooms. If there are several kitchens in the hotel, each needs to have adequate service corridors and other means of communication and transportation to link it with the store rooms and main kitchen. This is especially important if the separate kitchens are not expected to do all of their own cooking and prepara- tion work. Somewhere convenient to the kitchen, and con- nected by service elevators or passages there should be help’s toilets, and locker rooms, and if there is to be a separate help’s dining room, this is often made a part of the same group. In addition to the various departments of the kitchen itself, there are several allied facilities which must be provided and need to be located where they can fit properly in their place in the scheme of opera- tion. Among the most important of these are the garbage disposal facilities and the refrigerating ma- chinery. Their location will have to be worked out as individual problems with the help of the kitchen engineer. It has generally proved wise to arrange the lunch room, coffee shop, cafeteria or soda parlor with a separate direct entrance to the street in order to promote public patronage by making the restaurant more quickly accessible to passers-by. Where the lunchroom is located in the basement it is worth Main Kitchen, Hotel Lincoln, New York PCy OUD GS bo Rival iE, POAC TL TIES Kitchen of the Hotel Ft. Armstrong Rock Island, Ill. Chas. Wheeler Nicol, Architect HE plan of this kitchen shows an arrangement where we have a coffee shop (125 seats) service to the right, a main dining room (150 seats) service at the top of the plan and stairways leading to private din- ing rooms and banquet rooms (300- 350 seats) on the floor above. In this kitchen plan, while the main store room for dry goods and can goods is in the basement, the large storage refrigera- tors are included in the kitchen space. The bakery is in a separate room and detached from the service of the kitch- en. The equipment used is of very fine quality. “PCL ean Dismes | sone The Hotel Ft. Armstrong Kitchen was completely Planned, equipped and installed by the Engineering staff of the PICK-BARTH Companies. AON DO. Ui Bel ie NEG BH Oot Ee oe LANE NuNeG: * - 5 3 ye * aE i Main Kitchen, Hotel Park Central, New York i ‘ oe aie) New York the Grill Kitchen, Hotel Park Central, Two Views of FlO,O;D Sie ReV-I- CE while to consider providing a special stairway en- trance to the street. There can be no question as to the effectiveness of a public entrance in bringing in outside business for quick lunch restaurants. Even with some of the leading architects of the country the consideration of the location and ex- tent of kitchen space has been a matter of small importance. Sometimes whatever space has not been utilized for other purposes thought more im- portant, is turned over for the kitchen. The essen- tial consideration for plumbing, ventilation, proper and adequate flues, suitable steam, water and gas lines are often entirely omitted. Many times a building has progressed too far, and too many con- ditions have arisen that would be expensive to change, before the problem is definitely submitted to the kitchen engineer. The result is that makeshifts are often necessitated which do not give the pur- chaser the fullest value for his investment. The best insurance against such trouble is an ex- perienced kitchen equipment engineer. Although he does not pretend to be an actual engineer in the sense that he could assume the responsibilities of a mechanical, civil, or electrical engineer, yet the kitchen equipment specialist must know something of every associated profession and trade in order that he may properly perform his work. His duties begin with cooperation with owner and architect and carry through to the final installa- tion of the equipment in the kitchen ready for opera- tion. He will prepare without obligation, tentative plans showing the size and arrangement of equip- ment advisable for any size or type of place. When - eA. Covinl rl BsS 5 325 these plans are accepted he will indicate the neces- sary plumbing, steam, water, waste, gas and elec- trical connections required to operate this equip- ment, and their proper locations. He also will con- sult with the ventilating engineer as to the best man- ner in which his work can be carried out, and, in fact, act in an advisory capacity both with the architect and the builder for an indefinite period of time. The one stipulation is that other things being equal he is entitled to a very careful consideration when the order is being placed. In view of the vital importance of the part the equipment engineer plays, obviously the securing of really competent service is of the utmost impor- tance. You are staking so much that the greatest care should be used to see that your confidence is well placed. The PICK-BARTH-VAN Staff of Kitchen En- gineers are, we believe, justly recognized as the most competent group of their kind in the country. Nat- urally their experience is wider, for through their combined efforts they have equipped a great many more kitchens than any other organization. We take care in selecting the highest caliber men for this work and generally develop them in our own organization as we find that few men not so trained can meet the requirements of our careful methods of operation. The majority of the architects promi- nent in hotel and similar work have found their assistance of value and the outstanding character of the kitchens they have planned is the best testimony as to their competence. Table Showing Area Per Seat in Various Restaurants Dining Area Seating |Room Area| Per Seat Capacity | in Sq. Ft. | in Sq. Ft. DINING ROOMS Pree ome rimeatrane hock Island, Illi.a..... 05.068 sa ee ee 144 2020 14. aeRO OR eye OUTS VLG oes sala wie bs oe Sis lece ede wow egies cele en es 184 2142 (eles miictetemViNiwetkee. WIS)... occ 2 cede ee vate epee ees 258 3192 ites ea aie) STH USB Ee INES SCG el Eee OE na ee 350 5490 par SSG TN ESS ee 400 5800 14.5 Movemorevens sc nicago (Colchester Room)........ 0.22.00. 002 cence eee tee ees 485 5888 125 ereesrevensenicaco.( Main Wining Room) 2... 22... ... 2 we ee es 600 9522 15.87 oo Tips ry TREN So SCG ad te 600 7998 13.3 eum ami anrarsNE WN YORK. 06a. s cin a tohivkcets bene eens eg ed euebea eas 650 8132 255 BANQUET ROOMS . Poe ok “Missin, NIG NOY gf ey IR 180 1848 {O22 remiuem viiicmrons mock Island. I... . 2. hb. ee cc ee oy eee eee eee 300 2400 8. enemies (MeO Me NCW. AY ODI... ccs pe ste flak cd ncn Winie HR ew ete ew ewe Meee ne 375 3800 Opt Paimer touse, Chicago (Red Lacquer Room)..................0.0000005- 700 6400 9.14 meen OMeN IA Mic wNe Way OK asec 86 Mae cras, 6s pe ss VZI nd LST KI-S> N3HILIY Gas will usually be used for ranges, broilers, bake ovens, etc. While the total consumption of all, if used at once, would be about 1,000 cu. fi. per hour, the actual amount used will be less. This will vary according to individual cases but VD ‘BD 3>| a good average consumption might be figured on 3 about one-half the total or 450 to 500 cu. ft. 4 § rs How long the hours of use will be is, of ne course, not easy to generalize about, but the usual 2 experience is 6 to 7 hours daily. If the urns, st re steam tables, warmers, etc., must be gas heated = as instead of with steam, the average hourly con- > Po sumption will be increased from 175 to 200 cu. ft. - ru If electricity is used for ranges, etc., the maxi- muin load would be about 70 K.W. and the actual average load would be a little more than half that, or 40 to 45 K.W. and if the steam tables, urns, warmers, etc., were also electric, about 12%4 K.W. would be added to the average actual consumption. To the above would be added the power require- | ments for the motors on dishwashers, etc., which in this case would total about 2 H.P. | As to hot water, the kitchen should be provided with a boiler of about 750 gal. per hour capacity, although this can be reduced somewhat if high pressure steam is used to heat urns, etc. "WOO S LENONVG which has been based upon the following factors of operation: i on FOOD Cooking and Food Prepara- tion—including the organiza- tion of cooking into efficient units, the provision of the proper facilities for the work, the arrangement of cooking equipment for best operation, etc. Serving and Handling of Waiter Traffic—including the provision for serving of food in good condition, the arrangement of departments to permit swift passage of waiters to departments in the right order for good service, the convenient location of dish, silver and roll heaters, serving pantries and other facilities for waiter use, etc. Recewing, Storage and Rout- ing of Food and Supplies, in- cluding all the facilities and arrangement to permit the progressive flow of food and supplies from the receiving entrance through the necessary preparation and cooking departments and to the line of service; also the provision for the storage of foodstuffs, both refrigerated and otherwise, and of china, glass- ware, silverware, linens and similar supplies and accessories. Cleaning, Handling and Storage of Dishes, etc. —including not only the necessary dishwashing, glass washing, silver cleaning and burnishing facilities, but also the provision of dish heating and cooling equipment at the right points and of conveyors or subveyors if needed. Food Control and Checking both as applied to the receiving and interdepartmental transfer of food and supplies and as to waiter checking. Cost and Efficiency of Fuel and Power, involv- ing the application of gas, coal, electricity, steam or other fuels as dictated by their cost, avail- ~~ +. Se ae Hotel Lafayette, Little Rock, Ark. no Fag Spe Sem TS al lo Kitchen of The Warwick, Philadelphia, Pa. N (). PLAN tel a tes class of ability and effectiveness for each cooking. Refrigeration Engineering, including the provi- sion of refrigerators of the right size and arrangement for all the needs of storage, prep- aration and service, as well as their proper construction and the provision of refrigerating machinery of the right type and capacity. Cleaning, Sanitation, Maintenance, etc., which includes the facilities for keeping the kitchen in perfectly clean and sanitary condition, and also for the maintenance and repair of equip- ment. Mechanical and Engineering Requirements which involve the provision of gas, steam, power, water, etc., in the proper amount and at the right place, the handling of ventilation and lighting, and also matters of building construc- tion, insulation, floor, wall and ceiling treatment, reinforcement, etc. 340 HOTEL PLANNING AND OlUet Paler hare N G Model Plan of Medium Size Kitchen Storrrocoms ¢ AtTorase Rarras IN BasEMeENT. for storerooms 2 Vea. Tasre Peevee, Brower ~ Rinaer S4An OrFy Soaae Pirate Whamer’ Designed for per hour under good restaurant service conditions. This kitchen is typical for a dining room of about 400 seats. The total kitchen area as shown is about 1,950 sq. ft., but to this should be added a basement space of 450 sq. ft. Nia wise wea Enna Geld for. | mara t Ee Sp 7” Kervies Fre eed its sia) ee Bee a maximum capacity of 400 to 500 meals and storage refrigerators. on — aw ATE WARMER eT - x I —— — “V ik ox ® AITCHESY 105-9X TE? Jest sass 7991 3e./¥ Tuvew Mearek meee PLaTe Wasmees 4 Yeo ba Mani f ¢c Orsm Wearen iJ s 2 a Rooms if ¢ e ‘ s ‘ a 4 e qa 0 Fpeneroeerrn : : ‘ j iS: < J 4 iB a 4 ed <|| Vecerane- si < é J = ——— PE; J : ez a 35) < ie uv ,e . 3 x O * A vat Kar W S100 i BB Guise = Rapase -REAM- waged MKOOOG® “Iee-Curtrine- Cuse | cmd Panbeaee! ~ Bade ot > = pn -evricerr- = SDE 3 ? Tas pk CoueslDia see ] x opr: B ’ 7 Siane iP = Canopy Over -Rerriceeatin -Macwine- R : gun oe . = & J eee rc Pe 2 P -Bracacte -Room- Seevice Cozaicon Designed for the service of approximately 1,200 to 1,500 meals per hour, and provided with a full comple- ment of preparation departments. The total area is ap- proximately 8,500 sq. ft. of which about a quarter is for storage and similar space. A kitchen of this capacity would only be used for a hotel of large size and with extensive catering service and would often be made to serve two or more separate dining rooms of 700 to 800 total seating capacity and one banquet room of the same number of seats. The advantages of a practically square space can easily be seen from the plan. This feature permits the location of the preparation divisions conveniently back of the service section each belongs with. In a kitchen of this size there is considerable advan- tage in placing non-service departments in separate rooms and the plan shows how this is done without hurting their co-ordination with the other parts of the kitchen. It is especially clear from this plan how the refrigera- tors are best made use of. The storage refrigerator is shown divided into several rooms for different purposes and in some cases additional storage boxes are provided in the preparation rooms. Properly designed service boxes are placed throughout the various departments, providing each with convenient facilities at just the point desired. The organization of the dishwashing department also deserves study. It is divided into separate units for dishes, glassware and silverware and also contains a separate silver cleaning and polishing room. Note the conveyor and subveyor arrangement which enables this department to serve another dining room on a floor above. Figured on the same basis as with the other two model kitchens, on pages 338 and 340, the steam require- ments call for a boiler of about 20 H.P. or slightly more. Gas for ranges, etc., will average 1,500-1,750 cu. ft. per hour (maximum 3,000 cu. ft.), and warmers, urns, etc., would call for a maximum of 750 cu. ft. or an average of 350-400 cu. ft. per hour more. For electric ranges, etc., this maximum total load would be about 200 K.W. and the. actual average load would be about 100 to 125 K.W. Urns, warmers, steam tables, etc., would add an average of about 30 K.W. (60 K.W. maximum). The electric motors in the kitchen total 18 to 20 H.P. The hot water boiler would need to have a capacity of 2,000 to 2,500 gal. per hour. 344 HOTEL PLANNING AND OUTFITTING oe 14 eee Range and Broiler Section, Hotel Franciscan, Albuquerque, N. M. SBA eeasceore Ah HIS plan shows a kitchen Be 26128 con arrangement including : bake shop, service pantry, dish- oof x lecep washing pantry and main serv- ; mm “Gee ree ice, cook’s tables and heaters. ae “ee; " mee Store rooms and storage re- STAIN FOTCHEN ‘3 frigerators are detached from bss ae Ven aes this acu Tee sere is two- way, right hand service goin Lee BARES rf a oe | to the coffee shop and the left Popeye ie eae ja hand service going to the main dining room and banquet room. The Kitchen of the Hotel Franciscan was planned and equipped by the PICK- BARTH Companies. PROLOrD In very large hotels separate room service pantries are maintained on each floor for this purpose, but this is not a necessity in a hotel of less than 500 rooms. Separate closets and heaters for this service are almost a necessity to keep a check on what is delivered and returned to avoid possible theft. We will now consider briefly the arrangement and facilities of each of the various departments. Ranges and Broilers The most important part of the cooking equip- ment is naturally the range, and a wide variation oc- curs as to the preferences on this piece of equipment. Only a few years back nothing was used except a coal range in 4-foot sections with a fire and oven in each section. In recent years the convenience of gas has entirely revolutionized this condition, and nearly every kitchen today is supplied with gas ranges. A gas range will do anything that a coal range can do, and is cleaner and more desirable in every way. It can be made suitably hot in much less time and it is also possible to heat any portion for a short time only. With intelligent use it can be made almost as economical as a coal range. For heavy constant duty, the type of range with a solid top seems to answer general requirements best. If desired, it is possible to have one or more of the open top ranges or steel plates supplied in the length of the range battery, enabling the user to have the short order features together with the more eco- nomical closed top features side by side. SHEE RSV aleCeE PLANNING 345 Hotel Wausau, Wausau, Wis. Some sections of the country have found oil prac- tical for fuel, especially where crude oil may be ob- tained at a very few cents per gallon. For gas, coal and oil ranges, etc., the size and location of flues is extremely important. This is too complicated a matter to discuss here, but should al- ways be taken up with the kitchen engineer to in- sure satisfactory operation. With the development of large power stations throughout the country electric ranges are coming Kitchen of the Hotel Jamestown, Jamestown, NY: 346 HOTEUSP LAN MING AND OU Dri rinN Gc Kitchen Floor Plans of the =) S an example of high grade food service on a huge scale, the Palmer House oe “ 1 kitchens are famous all over the world. The organization of such facilities j 1 Lil if ay is such a complicated and delicate task that it brings out many things of a very 1 swyee cuantna room | Lt f interesting nature, even to hotels whose problems are far less difficult to cope A or ii 2, | cr" with, The complete plans of the Palmer House Food Service and Preparation | ae a departments are therefore shown together on this and the opposite page and will - | sh = al merit careful study. Outside of the large scale of all parts of the kitchens, one a i - of the most important features to be seen here is the fact that the Preparation * SUVER PLATING q 4 and Storage division is organized as a big separate department entirely detached ROOM | from the regular kitchens—a thing which is only applicable to hotels of immense size. nal checoens naval a GARDE MANGt PeepaRationkoont='"™ SECOND CooK = ] eo Orrics MAtN Kite # &N oa Sravice PANTe Sa os oS ig “ Oe Ns “18 Corre a © Detancaat Cantey Oy rela Mee } te HE Main Kitchen of the Palmer House serves the two Main Dining Rooms—the Empire Room (400 seats) and the Victorian Room (200 seats) which are served from different sides of the kitchen. Each service department has its own preparation rom directly behind it, with ample refrigerator facilities in every part of the kitchen. The dishwashing room is sufficiently separated from the kitchen proper to eliminate noise and disturbance. This kitchen and all others in the hotel are of large size for the dining rooms they serve and are so planned to provide for the increased demands that are expected for years to come, WORK YaRae rd ( HO mi sca cata caninet 8 BREAD BAKE SHOP Hh — : = : ih 8 i | i i tes H fel | ¥ 2 | dear | 3 j agus ahs Par) bet | Frour Room o el 2 PAWAUA RACK Omuicaveseen RAPRGeRATOR smenvine “ | Bunk, Ocive & PICKLE | Rerriorraton Cant Space emer see f Mais rs poet 30s a HIS Preparation and Storage Division is on a separate floor and serves all of the kitchens in the hotel. It contains two large Bake Shops, one for bread and another for pastry, as well as a big Ice Cream Room and a Candy Maker’s Department. There are immense storage refriger- ators divided into numerous sections for handling different food stuffs, and a large butcher shop similarly divided. A store PTT Ph room for case goods, bottled HTN goods and other supplies com- ee === a pletes the department. GENERAL STORAGE REFRIGERATOR SERVICE VESTIBULE, STORAGE POTATOL PYSTER, | Repriae 2 : b norndroe§ Rerriazy 2 . i a BEPRIGERATHR By HOO; Dee Ssh ey y Chme Pe DCA INO TENG G Palmer House, Chicago HE equipment of the Palmer House kitchens 1s of such ex- traordinary character that it deserves particular mention. As may be seen from the photographs on pages 353- 355 it is made almost entirely of heavy gauge Monel Metal and repre- sents about the most permanent, as well as the most beautiful, quality that money can buy, and an indica- tion of the tremendous size of the kitchen may be gained from the fact that over 136,000 pounds of Monel oo00000 Oo Metal were used. Practically all of the equipment was of special design because of the size and character of the kitchens and the majority of the equipment was built by The PICK- BARTH Companies, as was also the case with the equipment for the Ho- tel Stevens, Chicago (see pages 320- 331) which is of a much similar character. poott * h HE Palmer House Lunch- room is a multiple horseshoe lunch counter, seating 200 people. As may be seen from the illustration on page 390, the counter itself is of a special type and has) no (center. Societioa counter equipment but is served over a grill arrange- ment opening from the kitchen. The lunchroom kitchen is a complete unit although it adjoins the kitchen of the main cafe. ae fF Hor Srevice apts plan shows the special Private Dining Room Kitchen which serves small banquets and parties. The prepa- ration is done in the main kitchen as this kitchen is equipped only for serv- ing. Dishes are sent to the main dish- washing pantry by means of a subveyor. GLASS WASHING PANTRY sganne tip & OIG Dish WaAsHiNG PANTRY 0p "cg J #4 Soe BANQUET SERVICE KITCHEN EAA PAA | paged Banquet Service Kitchen is of most exceptional capacity and contains a complete preparation kitchen as well as service facilities and a big dishwashing pan- try. Notice the simplicity of the arrangement and the wide, clear aisles which permit the quick movement of heavy waiter traffic. The capacity of this kitchen is rated as 5,000 meals per hour. MENS’ CAFE KITCHEN B MENS CAPE HE Chicago Room Kitchen is shown in the above plan adjoining the lunch room kitchen. It is a complete kitchen by itself but is connected by service eleva- tors with the main kitchen and the preparation kitchen. The dining room it serves seats 400 people and does a very large din- ner and luncheon business, both a la carte and table d’hote. The kitchen is compact in size and de- signed for quick and efficient serv- ice and it has the rather surpris- ing capacity of 600 meals per hour without pressure. The complete equipping of the Palmer House Kitchens was handled by the engineers of the PICK-BARTH Com- panies, including the manufacturing of the large majority of the products used. Holabird & Roche, Architects 348 HOTEL PLANNING AND OUTFITTING Hotel Book-Cadillac, Detroit, Mich. more and more into de- mand, These ranges usu- ally have at least four separate heat controls for the top and two for the oven, each control being capable of three different heats. This gives absolute heat con- trol at all times, which may be rapidly changed as occasion requires, and it is considered by many the finest cooking range that can be made. In or- der for the cost of opera- tion to compare favora- bly with gas it is neces- sary that the current cost be not over 2 cents per Cleveland, O. Hotel Allerton, Hotel Sheraton, High Point, N. C. panies in the principal cities to induce custom- ers to install this type of equipment. Broilers are generally built for gas, with now and then a preference for charcoal and, as is the case with ranges, there are many installa- tions of electric broilers. Many broilers are sup- plied with heating ovens above, further utilizing the heat of the burners below. Adjacent to these broilers must be a short- order box with all raw foods prepared ready for immediate use. A large kilowatt as compared with gas at $1 per 1,000. Such 5 ~~ power rates are trequently offered by the large com- hotel should be furnished with at least two broilers, one to be used for fish and the other for meats. reamee Typical Range Broiler and i : RATTLE oa! Poeomua CRanaes Cianery Ovem This plan shows a small department with one broiler, three sec- tions of range, a stock kettle and a vegetable steamer. It indicates the usual requirements of the kitchen for a dining room with a seating capacity of from 70 to 150 persons serving 400 to 700 meals per day. The 9 ft. cooking top on the ranges together with the three ovens underneath the top provides ample space on which to prepare the daily menu. The stock preparation work and all the vegetable and meat steaming process can be done with the kettle and steamer which relieves the ranges of this work. Tanorpy Over, The ranges, broiler and vegetable cooking division, shown in this cut, indicate a preparation battery used in restaurants with several hundred seats. It will take care of the Main Dining Room require- ments as well as Coffee Shop and Banquet Room service. Separate broiler for fish and steak work are shown, together with three units or 9 ft. of range top with ovens below for the fry cook and five sections or 15 ft. of range top with five ovens for the second cook and vegetable cook. The stock kettles consist of 40-gallon, 50-gallon and 60-gallon sizes and a three compartment steam cooker for steaming vegetables and meats. These relieve the work on the ranges and produce many savory articles of food through the medium of steam cooking. Vegetable Cooking Sections QRBO| Vise? ee Reoart Ovens, foatrNaca lal Se Ge This arrangement of multi-broilers, ranges, kettles and steamers represents the kind of large installation used in hotels of from 600 to 1,000-room or more capacity. The broiler chef has a battery of broilers for fish, chicken and meat broiling adjacent to which the fry cooks have their ranges with small broiler or salamander in the shelves for au gratin work as well as platter heaters built into the range shelves proper. Second cooks and vegetable cooks have their separate and independent bank of ranges and this division enables each man to perform his work with the least amount of confusion and interference. Vegetable compartment steamers, stock and soup kettles, puree machines and potato mashers are placed in the vege- table room in the rear of the service line so that the work of food preparation does not interfere with the labor of serving. Refrigera- tors in this room supply ample storage for cooked and uncooked vegetables and provide a holdover storage for later requirements. The entire range and broiler section, including the steam kettles and Steamers in the rear, should be located under a special hood with care- fully graduated openings in a perfectly balanced ventilating system to in- sure a uniform change of air at all points and to remove food odors. This is also necessary because otherwise the intense heat of the ranges be- comes unbearable, and it is impossible to keep peo- ple working in front of PeOLOUD os ee ReVeleGy were brAgN CN lo N.G Hotel Mayflower, New York. 349 Cooks’ tables should be provided in front of the line of ranges for the convenience of the chefs. These generally are 36 inches wide and should be placed about 48 inches in front of the ranges. For this purpose metal top tables are the best, both as to permanence and sanitation. Such tables may be made of either steel or monel metal and preferably should be constructed with rolled edgex Sec- tional maple top tables ‘Gece: Hotel Roosevelt, New Orleans, La. Bee eecorie demand bes There should be fire- cause of their lower proofing around and beneath all ranges and broilers cost, but are less desirable than metal and, in the in accordance with local fire law requirements. end, less economical. Typical Vegetable Preparation Divisions of Various Sizes veo paeptAmis Pesce Vee Sin STRAMER The behind-the-scene work for the prep- aration Department of a hotel kitchen re- quires certain machines and fixtures to accomplish its work as illustrated in the accompanying cuts. These are generally segregated in a small room or section near the steamers and kettles. A small kitchen generally will need an arrangement, such as shown above, comprised of a 6 ft. vegetable table, a small vegetable peeling machine and a two-compartment vegetable sink with either one or two drainboards. The fact that a saving of about 20% in vegetables can be had by peeling with a machine indicates that this labor- saving device would pay for its investment in a short time besides saving tedious hours of hand peeling. Veo. Bin Tape VEG PQEP TAGLE The plan at the left shows a department practically et lle et a the same in character as The larger kitchens quite often require double lineups to take care the above, but larger in of the requirements demanded of the preparation room and two or size. The larger size po- more vegetable peeling machines with larger washing and soaking test elaitaeces tato peeling machine with sinks, together with suitable bin tables and work tables for the —=— more preparation tables preparation of the vegetables, meet. their needs. Quite often in and washing sinks permits larger installations refrigerators are installed in the vegetable rooms . to refrigerate the prepared but uncooked vegetables. Hand and a Faster a a tea for power operated machines for cutting, cubing and slicing vegetables, restaurants 0 fair erase e in various forms and shapes, are installed on the work tables and capacity. in addition to saving many hours of hand labor turn out a more uniform production. 350 HOTEL PLANNING In the same line as the cooks’ tables and sometimes built into them are the steam tables and bain maries, and in front are the dish heaters over which the food is served to the waiters. One or more sinks, either in the line of ranges or nearby must be provided to save steps for the chef and cooks. Over the top of the cooks’ tables and either securely anchored to the ceiling or mounted on the cooks’ table is the sauce pan rack to accommodate all pots and pans not in use. Vegetable Preparation Section The next consideration is the preparation of the food for cooking, and modern ingenuity has in- vented machines which have to a great extent done away with the heavy, tedious labor of the kitchen, for which it was so difficult to obtain help. All vegetables are washed and peeled in elec- trically operated peeling machines, which, in addi- tion to saving labor, effect a great saving in food. In the preparation of meats, electrically driven chop- ping and grinding machines are considered a neces- sity. Similarly, slaw cutters, vegetable slicers and other attachments are made for the various kitchen machines which materially assist in solving the labor problem. Electric mixing machines are extremely useful. No less consideration must be given to the regu- lar equipment, such as tables, sinks, meat blocks and benches. Tables, as has been said, may be either with wood or metal tops, preferably the latter. Where wood tops are used they should be of sec- tional maple construction, either three or four inches thick. Such a table, if properly made, is very du- rable ; water will not warp it and heat will not check AND (OO Tier een G it. The top may be used as a cutting board without an intervening wooden block. However, although the original expense of the high grade metal table is greater, the satisfaction and life of such equipment more than make it pay to make this selection at the start. Sinks should be plentiful and only heavy gauge metal sinks will answer for the hard and rough usage a kitchen demands. The better type of sinks are of welded construction, galvanized after fabrication. Where the maximum of durability and appearance is desired, monel metal is used instead of galvanized steel. Vegetable Cooking We now come to the important department of cooking the food, its preparation after being cooked and facilities for keeping it in condition. Steam should be utilized wherever it is available. Steam cookers, stock kettles, steam heated steam tables, urns and dish heaters all save space and money, So valuable an asset is steam, that it is often provided by a separate boiler for this purpose, operated either by coal or gas. Vegetable steamers are of two types, open and sectional. Open steamers allow a great deal of vapor to escape into the room and are generally inconvenient. Their use has given way to the closed type with two or more compartments sealed from each other by water traps so as to make it possible to cook different articles in the various sections without mingling of flavors or odors. One three- section steamer has a capacity equal to two sections of range and does the work much more quickly and perfectly. Potatoes are made mealy and white by Cold service forms an important part of every kitchen the year around and the three plans illustrated show the fixture require- ments of this department. Oyster service in the Fall and Winter months require an oyster bar of slate or stone construction, pro- vided with icing compartments for the oysters and equipped with cracked ice bins for the service setup on the front side. Cold plate counters and counter refrigerators are designed to give real cold service even in the hottest months of the year. Adjacent prepara- tion counter and dish storage shelving provide complete working and service equipment for the waiters. At the rear of the service SOv/1TER Par Covm Prave Cre This cold service division is appropriate for a fairly good sized kitchen and includes a storage refrigerator in addition to generally enlarged facilities. The plan at the left shows the type of simple cold service di- vision usually provided in a kitchen of small size. Typical Cold Service Division of Various Sizes lineup storage refrigerators and work tables are arranged at con- venient points for the service. From this department cold meats, vegetables, relishes, etc., are served from the refrigerated counter and storage ice boxes. As the menu increases in variety the pantry must increase to meet its demands which means providing separate departments for oyster service, cold meat service and garde manger service. In all three plans shown labor-saving devices such as meat slicing ma- chines, bread slicers, toasting machines, oyster stewing kettles, etc., are essential to proper operation. ig This large plan shows a subdivided department with separate sec- tions for sea food, garde manger and cold meats. It is a typical kitchen of very large capacity. PEOnO Cold Service Counter, this method, as they have no chance to become water soaked. The latest improved type of sectional steamer has a body of heavy boiler plate steel electrically welded together and an automatic steam inlet valve which opens as the door is closed and closes as the door is opened. The steaming baskets rest upon a slide which is automatically pulled forward when the door is opened. These two features eliminate the danger to the operator of scalding from the steam. It also is much lighter and easier to erect than its cast iron predecessor. Stock kettles, made of aluminum, cast iron, re- tinned or block tin lined copper, nickel or monel metal, are essential. Soup stock to be the best must be cooked slowly and the top of one section of range would otherwise be required for this purpose in any kitchen feeding 1,500 a day. Steam roasters are also popular. All of these fixtures have double walls forming a steam jacket designed to operate at a pressure of from 35 to 50 pounds. A large faucet is connected by a pipe to an opening in the bottom of the kettle and the entire fixture is mounted on a heavy stand. All steam fixtures should, if possible, be placed under a central canopy which is connected by ducts to the ventilating system. This canopy should be fitted with gutters pitching to one point where a pipe takes away the condensation. It also should Cold Service, Edgewater Beach Hotel, Chicago Sere Rav 1eCek PELFAN NON (AWN, D 50) Ue) Pasir taNeG Coffee Shop Kitchen, Edgewater Beach Hotel, Chicago Pe 6 kn peAp Rae tis Rol eC EONS 3 53 pore General View of Main Kitchen, Palmer House, Chicago Range and Broiler Section, Palmer House, Chicago 354 BOT ERD PALsALNe NeISN GG? CAaN GD Ou cle huleomen hen Ge Banquet Dishwashing Room, Palmer House, Chicago Lunchroom Service Counters, Palmer House, Chicago Pal Ccko-§ beaohad hima bel Core E NUS 355 Breakfast Pantry, Palmer House Bare ee ae os oe es Griddle, Waffle and Toaster, Palmer House Chicago Room Kitchen, Palmer House Yee Butcher ‘Shop, Palmer House csc ST ‘ oe TAM EASON os GO Electric Ovens, Palmer House Ice Cream Room, Palmer House Go (ay ON HOT EL PaLACN NeLN- Ge AND, Or Ur ie bel ate relate Ge Main Kitchen, Mayflower Hotel, Washington, D. C. Banquet Kitchen, Mayflower Hotel, Range and Broiler Division, Mayflower Hotel, Washington, D. C. Washington, D. C. Pal Cak@on bo Ag hl tH tein e i Cah wENe Ss ‘S5en Main Kitchen, Range and Broiler Section, Hotel Bismarck, Chicago A : 2 = Se Coffee Shop Kitchen, Hotel Bismarck Coffee Shop Lunch Counter, Hotel Bismarck 358 HO RE Ls (Pol ASN NUIEN G2] CAGN Di @aUe ie Bele Dalal NG serena an Club # — <. Women’s Dining Room Kitchen, Union League Club Banquet Kitchen, Union League Two Views of the Grill Kitchen, Union League Club, Chicago Pat GlKe Ab ARR plu kd i Sad WG MOMS hI 359 Ei Main Kitchen, Grd Céllese: Philadelphen iP eh A Adina: Views Employees’ Cafeteria 360 HOPE Le? PALA NaN TSN GesAEN, Dk Osi Fon iis duane Another View of the Kitchen of the Standard Club, Chicago Palcr kee Beste Hee kl le Colle he Nes Main Kitchen, Hotel Duluth, Duluth, Minn. Seas Main Kitchen. The Concourse Plaza, New York 362 HOUPE Ly SPeLFAGNGNe DIN, GAIN De ON Cee pemate Nia Kitchen of the Arlington Hotel, Hot Springs, Ark. HIS kitchen was laid out in a somewhat irregular shaped room, but all depart- ments of the kitchen including store rooms, storage refrigerators and bake shop are in the same kitchen area. Service is two-ways, but all service goes out in the upper left end corner of the plan, and takes care of the grill room (150 seats), main dining room (600 seats) and the ballroom (1,000 seats). WoT LAT? fi reay Tage CMECREES STAND f/ he ? 4 ‘Cates ere ée oy <2 i : | y WS ner wacaee Thaw Tae Puare weemet AA Deeiee Tae Peay murwre Pare manne Tass Dew Mane pee ware Pawence amr ons Beowetes so pereng vance twee bawcey © taper The Kitchens of the Arlington Hotel were tlanned and equipped by the PICK-BARTH Companies. Pal Cok — bese Rede re Kel Con ESN es 262 Kitchen of the Hotel Retlaw, Fond du Lac, Wis. HIS kitchen is a small compact kitchen to give minimum service to a dining room (350 seats) and coffee shop (100 seats). The store room and storage refrigerators are detached from the kitchen plan. The equipment is sturdy, practical and of good appearance. es i Ls The kitchens and food service departments of the Hotel Retlaw were planned and equipped by the PICK-BARTH Companies. cD ATTCHEN S rive PanTRy Crk a0 DISHES TABLE Cser ve TAGE rs LAM ERS p,7, Gf : J, 3 Seaving SHELF 5 Birocr # BencH 2 Martin Tullgren & Sons, Architects Cooxs TAGLE : econ Over 2 a ——— Se coe é a obs be Bes Sivem any aa 364 The oyster bar adjoins the cold meat counter and should be provided with a top with openings above a space where barrels or cans are placed to collect the empty shells. An ice box back of the counter should be metal lined and have a series of metal trays to carry the opened clams and oysters ready to serve. The front of the counter is an insulated crushed ice box with a lift cover. A container for unopened oysters and a small sink are also necessities. Breakfast and Coffee Pantry, and Pastry and Ice Cream Service The pantry counters and pastry counters also be- long together, and from here are served all varieties of pastry, ice cream, hot drinks and cold drinks. Here, too, are prepared the breakfast services of toast and eggs, hot cakes and waffles. The equip- ment necessary in addition to serving counters are ample ice cream cabinets, coffee urns and breakfast grill and sometimes a soda fountain. The coffee urns should be supported on a metal top stand with an enclosed cup warmer below. It would be impossible to give too much atten- tion to coffee and coffee making equipment as there is many a hotel which can trace a large share of its restaurants’ success to this single item. In times past the finest urn equipment consisted of highly de- veloped two- or three- urn batteries, but of re- cent years the combination urn has forged steadily to the front in efficiency and popularity. The new Petersen” Combination Urn is now unquestionably the leading coffee maker of this kind now on the market. The construction of the ice cream cabinet should Service Refrigerators, Hotel Half Moon, Coney Island, Wusy? Service Refrigerators, Hotel Mayflower, Washington, D. C. HOTEL (PoaleAONNUEN Gr AUN D2 OCU ie al eed Lane G et Franklin, Philadelphia Service Refrigerators, Hotel Benj. be suitable for mechan- ical refrigeration. The walls should be of metal, and the covers also of heavy metal insulated and made in sections. Refri gerators The storage refrigera- tor can scarcely be made too large. Expense may limit ‘their size, but it should never cause their quality to be slighted. Their size will be goy- erned by the location and the facility for speedy and frequent deliveries. The structure of the box depends upon indi- vidual conditions and preferences. When the lease is long or the proprietor owns the building, nothing is better than cork and cement construction. This consists of an interior wall of a double layer of 2- inch cork-board laid in cork cement so as to break all joints. This is coated on both sides with Portland cement. The interior finish should be either cement (preferably nonporous) or tile. Galvanized steel may also be used. This construction, however, is generally used only in the large storage refrigerators and in connection with mechanical refrigeration. The most common construction is the sectional wood refrigerator which can be taken down and put up again if the occasion requires. The best insula- tion in these cooling rooms is compressed cork- board ; ground cork and mineral wool are used only in the cheaper boxes. Walls should be at least 6 inches in thickness and consist of two thicknesses of lumber, four thicknesses of insulating paper and 4 inches of corkboard. Spruce forms the best lum- ber for interiors, except for the floor, which should be of oak. Ash or oak, painted or varnished, are generally used for exteriors. The boxes are usually lined with galvanized steel. Refrigeration is based upon air circulation. To insure dry interiors, flues in which the warm air can rise and the cold air fall must be a part of any HeOTORD interior system and furthermore, supplies must not be so placed as to interfere with this circulation. Chambers or coils should never be used for food storage. All doors should be kept tightly closed at all times; to insure this storage and service boxes must have heavy hardware and heavy hinges which will not bend out of shape. Doors should be over- lapping, with gaskets under the closing edge, and all entrance doors fitted with self closing door checks. Overhead cooling chambers are more effi- cient and should be used where practical. According to the size of the place, two or more service boxes should be conveniently placed in the main kitchen. These boxes range in size from 4 feet long to many feet in length and have service doors opening directly to the shelves. Galvanized iron lined boxes are the standard type, although there are bet- ter grades. Care should be used to make sure that all shelving is easily removable for cleaning purposes. There should be as many boxes as there are separate departments in the kitchen. It is unwise to let the chef, baker and pantry man try to operate from the same refrigerator. These boxes, to avoid clumsi- ness, are sometimes made with thinner walls but these should never be reduced to less than 4 inches, and economy will again demand the insulation to be sheet cork, In many installations the main storage refrig- erators only are built of cork and concrete and the service boxes are of the portable variety with wood exteriors and interiors. No consideration should be given to any refrigerator that is not insulated with sheet corkboard and of sufficient thickness to insure low temperatures. Especially in large kitchens there may be a need SobreRe V2 beCae Pol APN ON LONG Store Room, Palmer House, Chicago for special types of refrigerators which need un- usual refrigeration and construction. In any event, a competent refrigeration engineer is essential to a successful result. Very little consideration is given today to refrig- eration by means of ice, as it is far more economical and vastly more clean to use artificial refrigera- tion. Ammonia and carbon-dioxide and sulphur dioxide plants are all common and each has its ad- vantages. These machines are rated on their capac- ity to produce ice in a twenty-four hour a day run, but as a machine is generally operated only about sixteen or eighteen hours out of the twenty-four, many of too small a tonnage have been installed. Plan Showing Storage Rooms and Preparation Divisions Detached from the Main Kitchen @ 9 & fel S44 fooo| 4 d a SA ee = | | > ‘e —— ese f Shtuves ® 2 | Tasce 5) Often the architectural plan of the hotel does not provide sufficient space for Service Kitchen, Store Rooms and Preparation Rooms to be a part of the main kitchen. In this case it is necessary to place these various departments in another part of the building. Suecves! } b| i} | ———— 5 | Cauwes Gooos y| f Stomace a Suecves Tate Vea Prep Room Fisn Paee \\I TARE some] | Suacvas Bins Main Storace Room Sneuves "Bins ice Cream Room Tasue While this no doubt increases the overhead, the increased revenue from the rental space of the stores and shops designed on the ground floor space may more than com- pensate for it. A detached unit of preparation pantries, store rooms and storage refrigerators 1s shown on the accompanying plan. The butcher shop, fish and poultry preparation rooms, as well as vegetable preparation room and ice cream making department, can be successfully operated and taken care of with an arrangement sim1- lar to that illustrated. Although not so shown on this plan, the bake shop is an independent unit and therefore may also be de- tached from the main kitchen be- cause the bakery is usually oper- ated in the earlier hours of the morning and is not as a rule in- cluded in the service of the kitchen except in smaller installa- tions where the baker or his as- sistant acts as pantry man. Swevves errs Cagme 366 HOOT EE PcLCANUNGT NG SAN: DOG bet aia Len 1G Typical Bake Shops of Various Sizes HEREAS in years gone by the hotel operator paid little or no attention to his bakery W\ goods, the trend of modern times finds a complete bake shop in nearly every hotel, regardless of its size. Depending on outside sources of supply, and frequently figuring that the bake shop could not operate economically, the operator often found that his patronage was falling away and that the progressive hotel which had its own bakery and was adver- tising its bakery goods as products of the house was attracting public attention and patronage. ig, a ee SS In the above plan (area 432 sq. ft.) we find the es- sential requisites of the small but complete bakery. Such equipment should consist of a bake oven heated by either coal, gas, or electricity, a proof box, gas plate, cake and bread mixing machine of eighty-quart capacity, pan-washing sink, refrigerator and necessary work tables, consisting of a table with bins for flour storage and a smooth whitewood or poplar top on which the dough can be worked, and landing table in front of the oven with a heavy sectional wood top to withstand the heat of the bread and cake pans when they are removed from the oven, and a marble top icing table for pastry work with suitable arrangement of drawers for the storage of various ingredients used in the pastry work. CABINET Tasve PASTRY d BAKE SHOP. S| Fa) AixeR LANDING Pastry Compr. ea | TASLE P =: Sa g = 7 os. au I i Hi TARLE i ‘Poa y a Bk = Wrage ses trees A CAO : re SN ee 3 4 E80 ee 2o ' ' y aoe s Wonk Tasir DIVIDER Deven uevan | z z | rr] i 3 \ e z | F} ! zr 1 o « : ry q 2 = t ( { ' | | \ \ | ot RS This plan (area 768 sq. ft.) illustrates a larger bake shop where the ovens are placed side by side but with the fronts reversed. This divides the operations with one side for pastry baking and the other for bread and roll baking. Each side of the room is complete with its machines and work tables and permits the perform- ance of both divisions of the bake shop without undue interference. The pastry shop has its own batter mix- ing machines, sinks, kettle for soft pie fillings and cus- tards, marble top work tables, icing table and storage refrigerator. The bread bakery is complete with its power dough mixer, flour bins, automatic flour hoist, sifter and weighing hopper; dough divider for rolls and bins and work tables. In the plan at the left (area 2091 sq. ft.) we find a a similar arrangement or division of bread shop from pastry shop, but more completely equipped with a larger number of machines, mixers, kettles and working tables, to permit a larger crew of men to work, thus meeting the greater demands of the large hotel. Separate rooms shown on this layout are oftentimes de- sirable to control different air temperatures for the better performance of the two departments. In connection with the pastry shop the up-to- date kitchen has an adjacent room for ice cream making. The equipment consisting of a brine freezer, ice cream can washing sink, steam ket- tles, furnace and work tables with ice cream mould cabinet space. Hardening and form cab- inet refrigerators are installed in connection with this work to hold over the product. EeOeOn) Bake Shop, Kentwood Arms Hotel, Springfield, Mo. In purchasing the machine, the approval of the kitchen engineer should be secured as a safeguard against inadequate capacity. Store Rooms Supplies should be received directly into the storeroom and move through the various depart- ments with as little re-handling as possible. The storeroom and storage refrigerator may be located either on the same floor as the kitchen or in the basement directly beneath the supply entrance, with stairs and elevator for handling bulky items. Store- rooms should be provided with uniform shelving of metal or hardwood. Convenient delivery platforms should be provided for cases and barrel goods to prevent cluttering up the kitchen or hindering the work of other employees when deliveries are made. Basements offer ideal locations for heavy storage of canned goods and vegetables and storerooms should be built for this class of merchandise sepa- rate from those necessary for the daily and perish- able foods. In the larger hotels special equip- ment is frequently installed for facilitating the storing and handling of foods—especially in bulk. An example of such a department is that of the Pal- Bake Shop, Hotel Manchester, Middletown, Ohio Seba Re VvaeleC arts Pie AaN a Nic LON G Bake Shop and Ice Cream Dept., Ritz Towers, New York mer House, Chicago, which is shown on page 365. The Bake Shop Back of or adjacent to the pastry counter is the bake shop. As a rule it is divided into two depart- ments, one of which is used for making bread, rolls and biscuits, while the other prepares the pastries, cakes and cookies. The principal fixture, naturally, is the bake oven, which may be heated by coal, coke, gas or electricity, but should always be supplied with tile decks. In recent installations the electric bake oven seems to be preferred because of the perfect control of temperature and the ease of operation, although gas ovens are also very widely used. The other essential equipment consists of work tables, marble-top bakers’ table, landing table, dough trough, candy furnace, tilting pastry kettle, mixing machines, proof boxes, sinks and a refrigerator. In the larger places a dough mixer is also provided. The three model plans shown on the opposite page give a good idea of the arrangement for different sizes of bake shops and also illustrate the method of organizing the department into two separate divi- sions for bread and pastry baking. Bake Shop, Hotel Mayflower, Washington, lene (Ce HOOT El, “PG VASNEN TN: G PAN De OU Trae ea Typical Plans of Dishwashing and Silver and Glass Washing Pantries HE plans shown here represent various types of departments of from small to exceedingly large capacity. Plan No. 1 illustrates the most simple and universal form of general dish, silver and glass washing department used by a great number of small restaurants, lunch rooms and cafeterias throughout the country. The machine shown is a single rack type machine, wherein one rack of dishes is washed at each operation and the maximum capacity is from three to four thousand pieces per hour. The separate sink set into the table is used as a silver and glass washing sink and for general utility purposes. Plan No. 2 shows the double department having each one of its units suitably increased in size and capacity. Both machines are of the automatic conveyor type, one machine for glass washing and one machine for dish and silver washing, together with a two compartment sink for silverware and general utility purposes. These machines have a capacity of about six to seven thousand dishes per hour and two thousand glasses per hour. In Plan No. 3 we have a large dishwashing department with separate departments for glass washing and silver clean- ing. A large dishwashing machine is used with automatic conveyor type belt, using either racks or the belt itself for con- veying dishes. It has a capacity of from twelve to fifteen thousand pieces per hour and, in order to handle this tremendous volume, several swilling or scrapping stations are included as shown on the plan. In Plan No. 3 we have a separate room for the cleaning and polishing of silverware with buffing machine, burnishing machine and storage cabinets. The planning of dishwashing pantries is one of the most exacting and vital parts of kitchen engineering, and there have been hundreds of instances where a poorly planned installation has literally ruined the operation of the entire kitchen. The problem is difficult enough to handle in regular shaped spaces, such as illustrated here, but it is frequently the case that an irregularly shaped room must be used, which adds many complications. Even in the case of a small and simple depart- ment a trained kitchen engineer is indispensable. Ss EE SrHEr_ve ' i ' ' “o ’ 2 wr © ii e ‘ > . =< ‘3 #18 ‘9, I) = CA eta * 2 Compr. Sint 14’Deze , — f] ‘ Aa, “er ‘ge Bi, ake eee Ser ee : /- 4 On ‘ 4 5 | : Seileo Dism TABLE ' ~~ ee ie ‘ 1 : i H ‘I H Bh t ba S=— i i Snore Over 2 , te gigi este esa "ales - eo (ra a at best Poe Ont Fg nae nee rae et pees pele cin Rae Le RC ae eee Le eee er pe Plan No, 1 Plan No. 2 Simple dishwashing pantry with rack-type ma- chine. Maximum capacity about 3000 to 4000 Double machine department—one machine for glass pieces per hour. washing. Both machines of the automatic conveyor type, with separate sink for silver washing. Maximum ca- pacity about 6000 to 7000 dishes and 2000 glasses per hour from the machines (silverware sinks extra). Both machines can be used for dishes if necessary. GLASS WASHING Buyer g Pe. sHéER Sote0Ge Tame JA HARA SL VER ROOM CLEAN GLASS TABLE Soturyion Jars Ow FABLE ;OZOH] Dis ¢ SiLveR WASHING Snr Swit. Broce CLEAN Oiser CABINET Sorteéo OisyH Jaere Onsen MlAsrin F CT ACHINE Plan No. 3 Dating Sink | A large dishwashing department with automatic conveyor type machine. _ Maxi- mum capacity 12,000 to 15,000 pieces per hour. There are separate sections of glass washing and silver cleaning. PROROmL Dishwashing Pantry The dishwashing department is a subject of considerable discus- sion and there is wide variation in its treatment. Great care has to be exercised in planning this pan- try, especially where several din- ing rooms are to be centrally served. A typical complete out- fit will include one or more large dishwashing machines for han- dling china and hollowware and a small machine for glassware only. Soaking sinks and silver and glass sinks should also be pro- vided as well as the machine. These units must be built into a pantry consisting of a set of tables in the form of a hollow square preferably accessible from all sides. When space does not permit this, the ma- chines are generally lined up along a wall with the tables extending from each end and returning at right angles to the dishwashers. There are several standard makes of dishwashers on the market, all of which belong to the forced spray variety. The dishes are packed in racks or — Hotel Bismarck, Chicago S ER Vel CoE Silver Cleaning Room, Wade Park Manor, Cleveland, O. PLANNING 369 lest Hotel Ft. Armstrong, Rock Island, Ill. placed upon conveyors which are carried through the machine in such a way that first soapy water and then rinse water is thrown over them by means of centrifugal pumps. Nearly all of the larger machines either move the dish rack through on a chain conveyor or else carry the dishes through the machine on a conveyor belt. The best machines have copper or monel jackets mounted upon heavy tanks. Some carry pairs of centrifugal pumps to force the water through revolving spray arms while others have stationary slots to throw the water on the dishes from all directions. The dishwasher is no more 1m- portant than the tables which sur- round it—without them, the ma- chine alone would be useless. Their shape and ar- rangement constitutes one of the very most ticklish engineering problems in the whole kitchen. An unskillful arrangement will often reduce the ma- chine’s output so seriously as to tie up the operation of the whole kitchen and in addition may cause very excessive labor costs (see page 308). The tables Hotel Loraine, Madison, Wis. 379 MOTE Pala NE NA NEG AUN De OU Tiel NS G Main Kitchen, Sheridan Plaza Hotel, Chicago themselves are in reality shallow sinks with sides about three inches deep. These tables are all pitched to drain perfectly, the clean table draining back into dishwasher and the soiled table draining away from it. The soiled table is provided with scraping blocks fitted to holes in the table, beneath which are placed garbage cans or a garbage chute. In this latter in- stance it carries the garbage to a raking pit where water is removed and any lost silver is recovered after which the garbage may be put in cans to be stored in a refrigerator till removed or incinerated. The tables, whether made of monel metal or iron, should be at least fourteen gauge metal with strut braces beneath and mounted on a substantial iron pipe stand. Shelves beneath the tables are utilized for holding dish racks when not in use and the clean tables usually have metal shelves above to hold the stacks of clean china, silverware or glass- ware. Many large hotels find it profitable to have the dishwashing pantry for the entire number of dining rooms centrally located and to convey the dishes to and from this pantry by belt conveyers carrying metal dish baskets. This serves the double purpose of creating less confusion in the kitchen by mini- mizing the number of bus boys, and also is far more economical from a labor standpoint than would be the case with a separate dish pantry located in each room, A general exception to this rule is that a sep- arate dish pantry for banquet or lunchroom dishes should be maintained, so that the dishes may be kept in suitable dish heaters especially for that purpose and not mingled with the tableware of the main dining room, Adjacent to the dish pantry should be the silver cleaning room, surrounded by wire mesh partitions and supplied with large burnishing machine, sinks and tables, as well as cabinets generally made of metal and provided with locks for safeguarding this valuable supply. By proper care silver is now kept with all its original lustre as long as the plating lasts. Grill Kitchens The service of food from a grill kitchen opening into the dining room is a special problem which should be approached with great care and foresight as there are many serious troubles which can arise if the matter is not expertly handled. At best, the space is more cramped than is at all normal in a kitchen, and the arrangement must therefore be worked out with extreme skill to give absolute as- surance that the cooking facilities are really sufficient to handle the load placed upon them during their busiest periods of service. Naturally it is essentiai to have any unsightly or noisy departments segre- gated from the open kitchen, but this must be done without endangering the rapidity of service in any way and without causing congestion at any points. Perhaps the best kind of an arrangement is the type shown on page 371, where the grill kitchen is de- signed only for a limited amount of preparation, with the main preparation and general service coming from the main kitchen. In view of the delicate nature of the problem, we certainly recommend the consulting of an experi- enced kitchen engineer at the earliest possible stage in the planning. Ge/_t Room H hoki TABLE) STEAM TABLE, JOCNTABLE REF RUG) SINT Grill Kitchen of the Standard Club Chicago, IIl. HIS Grill Room Kitchen illustrates a type of service used in nearly all men’s clubs and in a great many hotels throughout the country. The grill kitchen being entirely open to the public vision requires that the equipment be constructed of the very highest grade of material and workmanship. All the equipment in this kitchen is designed for food service only, and the main preparation work is done in the main kitchen and brought up to this kitchen for serving. ‘ The kitchens of the Standard Club were completely planned and equipped by the PICK-BARTH Companies. Albert Kahn, Architect 2 HOTEL # LA NONIWN Go AN DOU ter ieee Typical Banquet Service Kitchens ANQUET service may be carried on either from the main kitchen or a special banquet service depart- ment depending upon the size of the hotel and at times upon peculiar conditions. Small hotels, in serving from the main kitchen, often require only a small pantry for the banquet room, and even this may be omitted where the latter is adjacent to the main kitchen. The two plans here show Banquet service kitchens of small and large capacity and may be considered fairly representative types. As the banquet service is uniform in its courses, large storage space is necessary for quantity storage and set ups when the moment of service arrives. Hot Bain Maries and hot service tables where quick set ups can be made with plenty of aisle space for waiters to circulate around the tables are essential. A properly designed kitchen, adequate refrigerator space with shelves spaced closely together to hold a great number of cold plate set ups together with coffee urns of large capacity and stations to set up ice creams and desserts complete the requirements of this service. In connection with the removal of soiled dishes it is necessary to design extra large dish tables and racks to hold the dishes until after the service is through, as it would be impossible to wash and place the chinaware back in operation during the banquet service. Many installations include automatic dish subveying ma- chines which quickly and efficiently remove the dishes from the banquet serving kitchen to a dish washing pantry below. TASL 9 SME Rereicreator BRP Pa SF A a Panrey Serv. | = Hor Top SERMICE panel . Taste 4 F te gh Casey, 34K nN 8 bt 2 XC 8 "pect (8 : oe | 3 = Vet Go q iS ee = oobe >) = g os : S X| > 2 ae Spee Oo @) Sy O} | ‘NO a) ON I he S Oo} } : \ JO see O HG e) aq oN [Lt |¥o ae ce fl | iQ fe e OU vain : ON by if ¢ NO > 9 a EVN CO] SNES EOS ea g NA 3 me 3 Se — ° coo kw A 8S Q Rs te 7 ONE TAS Fess TM OTS Er a NiO%% Oa | LAs Sy} OK 3 | Oo fs Ory " [oe]|§ Glee O}} iia Mo oP SE RESI sisals Acks Of} spe io ee 4 el, PE , | ; ) te NM—SN]s ON gals NJo AAT 5 oR RO cae CO é O | G NS} O wie > ose] ™ 14 O TtROD | % Q i At OFS Oe ik hf VOOR ES << boeiiye ees ; SH i\s dXD ie a 4 ND Fig. 2 Fig. 2. This horseshoe counter arrange- ment is another common type. With the proportion of table seating capacity that ex- ists, the room would serve around 275 per- sons per hour. Fig. 3. The multiple horseshoe arrange- ment without tables is a type much in favor in newer installations. Its serving capacity is high—500 to 600 per hour—as all service is at the counter. For both these lunchrooms, the kitchen area is smaller than generally desirable and therefore would necessitate reinforcement from the main kitchens and storerooms. FOOD Hotel Lunch Rooms As may be seen from the three model plans on page 386, there are three general types of lunchroom arrangement—the single counter, the horseshoe and the multiple horseshoe counters. Which of these should be used depends first upon the size and shape of the room and second, on the type of service to be given. Assuming that the room has already been allotted, the first move is to decide whether tables are desired as well as counter service. Formerly most hotel lunchrooms provided both. Of late years, however, many of the highest class houses, among which the Palmer House and the Hotel Sherman in Chicago are examples, have eliminated tables in favor of greater counter capacity and simpler service opera- tion. It is quite largely an individual problem, but from the standpoint of quick service and lower cost of operation the use of the counter alone seems best, and the only thing against it would be the possibility of prejudice on the part of patrons against eating at anything but a table. In the actual planning of the lunchroom, the first thing to fix upon is the size and location of the kitchen. (As has been said in the previous chapter, the kitchen area should be 334%4% to 50% as large as the lunchroom proper and should be located im- mediately adjoining it.) Having decided upon this, the engineer can proceed to lay out the counter ar- rangement in such a way as to afford the waiters Se RIV LsCsE PLANNING 387 easy access to the kitchen, both for ordering and securing food, and for disposing of soiled dishes. If the room is a narrow one, the single counter arrangement running along one wall of the room (see Fig. 1, page 386) is just about the only thing that can be worked out. In larger or wider rooms, you have the opportunity to use the horseshoe type counter (Fig. 2, page 386), or the multiple horseshoe or irregular type of layout shown in Fig. 3, page 386. This latter kind of counter arrangement is more recent than the other two and is coming into increasing use because of the very efficient waiter operation it permits, and also because it frequently makes it possible to get a larger counter seating capacity in a given room. For this reason irregular shaped counters which are a variation of the above also are sometimes used in very small rooms instead of the straight single counter. Let us describe briefly the arrangement of a lunchroom, assuming that the plan is of the conven- tional single counter type. The rear of the counter should be built to serve as a pantry counter, con- taining tilting bins for sugar, crackers and hard rolls; shelves with dish boxes, divided drawers for spoons, forks and knives, and pie cabinets with spring screen doors accommodating full tins of pies cut and ready to serve. These should be divided into stations with a duplication every twenty feet where long counters occur. In some of the larger lunch rooms various sta- tions are laid out to specialize in different kinds of food. In the East we find oyster counters where ™ Old Town Coffee Shop, Hotel Sherman, Chicago 358 HOTEL PLANNING AND OUTFITTING Coftee Shop and Kitchen, Webster Hall, Pittsburgh, Pa. HIS plan shows a 100 seat coffee shop with a horseshoe lunch counter and marion OCU Par TbeNeG EGR: He erEH © tk 5a Mee bibdate Sead Graybar Savarin Restaurant, New York short orders of all kinds, so in addition to the broilers which will take care of chops, steaks, fish, lobsters, etc., a cake griddle and waffle iron are essen- tial. Often a toasting grill is put under the cake griddle and the entire fixture is mounted on a heavy stand with back and ends enclosed, thus making a special range unit. This kind of fixture is very use- ful because it takes so little space and is so con- venient. In certain sections of the country there is a tendency to put the short order range in with the back counter equipment. We do not advocate this except in rare instances as it has few if any advan- tages and has many drawbacks among which ven- tilating and sanitation are quite serious. The Hotel Cafeteria In considering a cafeteria for hotel purposes, it should be understood at the outset that in order to secure the advantages of self-service operation, the room should seat at least 200 and preferably 250. Smaller cafeterias are used but as a commercial proposition they are not as efficient as the large ones. The space needed, as told in the previous chapter is about 15 square feet per seat for the cafeteria proper, with 3314% to 50% additional space for the kitchen. As to shape, the more nearly the cafeteria room approaches a perfect square, the better. Never Kitchen of the Graybar Savarin Restaurant, New York PSO ORD Ris bE Revel Cr. PEL cA N Nv LN: G Plan of a Typical Small Cafeteria i-—) —— macoeoL. loko | | Taaie Too , 3 J “Vegeraace Sinn Sinn! Burner “Beouta ances “Oi SH WASHER Cian Orsves Taece Lg Sic vee Suh AIT CHEN REFRIGERATOR 5 HIT TT d4D d¥#D c- ¥ Srewee Sii0e Sreant Taace OOS ‘° RD DISPLAY Oven tee Oorrt ene GXD SALAD Paw OrspLar SHELF SBEBeB kD Wee BB SON Be FO OLOLOTOROLOLOMOLOLO, q#p dA) d xD d a) (r> Seating Capacity, 160. Dining room and service space is 74 ft. by 35% ft., or an area of 2,590 sq. ft. (16.2 sq. ft. per seat). Kitchen space is 18 ft. by 52 ft., or an area of 936 sq. ft., which is 36% as large as the cafeteria area. This cafeteria is small in seating capacity but is typical in arrangement for single counter service. The cafeteria counter is 46 ft. long and therefore has a capacity of 350 to 400 meals per hour and is just about the capacity for the number of seats figured on a three time turnover for each seat per hour (Np GND Nps] Po tp with 20% vacancy due to partially filled tables. The kitchen is sufficient in size for all necessary work and even in cludes a small storeroom use a room where the kitchen cannot be located directly back of the service counter, as this is the only way that efficient coordination of the two may be reached. It is also essential to use a room which provides a direct entrance to the street, as a hotel cafeteria seldom can hope’to succeed without a large measure of outside patronage. A general rule is to provide about 250 seats per service counter and if the seats number 300 or more, two service counters are necessary. Guests remain an average of 20 minutes at a table, which trebles the seating capacity per hour. As a counter can serve not over 600 guests per hour, 200 seats per counter would answer, but it is better to have at least 20% vacant to provide places for parties of two or more who are desirous of being seated by themselves. In the desire to seat several hundred in one cafe- teria, the usual rules as to shapes and sizes have often been ignored as it is generally a difficult matter to control the outlines of a room when the space is large. By far the most common multiple arrange- ment is a room from 50 to 60 feet in width by from 150 to 200 feet in length. A complete cafeteria service is provided on each side of the room meet- ing at the center with an elaborate cold display counter serving both lines. In the arrangement of room, some general prin- ciples always apply. The first is that the counter should not be started too close to the entrance. The reason for this is that no successful cafeteria is able to handle patrons as fast as they arrive during the rush hours and they must be provided with a space inside the room to stand during this waiting period. Another invariable rule is that the greatest possible length of the counter should be placed in front of the wall separating the dining room and kitchen. This enables service slides and doors to be arranged conveniently for bringing replenish- ments to the counter. The counter should be used for service only and is not intended as a place for preparation. Even the cutting of cakes and pies should be done in the kitchen. Unless the kitchen must be far removed, no equipment for preparation should be placed back of the counter on the dining room side. If it is necessary to have these service supply stations because of a remote kitchen, it is better to build a service pantry back of the counter, fully partitioned from the dining room. In order to describe the general arrangement of 394 HOTEL the cafeteria service layout, let us consider a repre- sentative case where capacity 1s from 225 to 275 seats. The first question that arises is what arrangement and what length of counter are best. The satisfac- tory solution must meet two demands, namely: how to serve the most people in the shortest possible time and how to build up the highest check aver- age. The first attempt to answer these questions was to increase the length of the counter and of each fixture until some counters 125 feet in length or over were tried. This was found to be very ex- pensive both in the number of help required and in the quantity of food needed to make a display. It was also discovered that no more people could be served in the same time nor could a greater check average be maintained after the total length got above 75 feet. So today an average length of 75 to 8o feet is standard for any room seating from 225 to 275 persons, Lesser lengths have capacities nearly proportional to their lineal feet, or in other words, if we assume that the maximum capacity of any 8o foot counter is 600 people per hour, a 40 foot counter would serve but 300 in the same time. When the seats number more than 300, two separate counters are necessary. Having settled the length of the counter at about 75 feet the next questions which arise are the ar- rangement and lengths of the respective fixtures. All counters have about four departments: salads and cold meats; hot meats and vegetables; pastry and desserts; ice cream, and cold and hot drinks. PLANNING ANT DO. UP T8r ot alsin ts It has been found that an equal allotment of space to each of these four departments nearly approaches the ideal, with the steam table possibly getting a little more than its share. As to the order in which they should appear, there are differences of opinion and it is certain that every combination of the above can be found in successful operation. As a general thing the best arrangement would be to place them in the order named in the preceding paragraph, with the salads preceding the steam table, the pastry following it and the drinks served last. There are good sound reasons back of this ar- rangement. ‘The object of feeding most people per hour and building up the highest check average is best served in this manner. ‘The slowest service at any part of the counter is at the steam table due to the carving which must be done there. If the line is halted in front of an attractive array of salads, many orders will be sold which would not be taken later. Nearly all agree that the pastry section should follow the steam table and that the ice cream and drinks should be last. It really is very bad judg- ment to serve the liquids in the middle of the counter as disastrous accidents are bound to occur at the counter if cups of coffee or tea and glasses of milk and water are being carried while other food is selected. We do not advocate a soda fountain, oyster bar, short-order range or other means of preparing any food or drink to be used as a part of the counter or on the dining room side of the wall back of it. Cafeteria, Hotel Tulsa, Tulsa, Okla. FO. ODE SS BsRovel OE PLA NEN TING 395 Cafeteria of the Rice Hotel, Houston, Tex. 3 cops cafeteria service counter was arranged to conform with the architectural require- ments of the roum and as the main kitchen is some distance from the cafeteria service counter, auxiliary steam table, bain maries and refrigerators are installed in the back wall line up complete to take care of the reserve supply of food. The cafeteria of the Rice Hotel was planned and equipped by the PICK-BARTH Companies. AIC J oueuves Ove = i cD a i Te eee Se: 2 SVALRO PAIL SLIDE kari STRAYS SiLver x a me eS HO TVE.L 2 PiLeAGNENGD NeG) FAENE DOCU ee ae NEG Soda Parlor, Granada Apartments, Brooklyn, N. Y. Many have tried them in connection with cafeteria service, but not with success. Any preparation of orders along the counter delays the line to just that extent and one should not lose sight of the fact that what is desired is a service counter where the orders are ready for the customer. Oysters on the half- shell, eggs, and toast may be handled to a limited degree, but they should be made ready in the kitchen and served through the slides. Most cafeterias do a capacity business at noon and consequently all short-orders should be eliminated during this meal. Breakfasts and suppers, however, offer an oppor- tunity for some short-order service. The construction of cafeteria counters is prac- tically the same as with lunch counters. It is neces- sary to understand, however, that such fixtures as steam tables, cold pans, refrigerated cabinets, dish warmers, etc., should not be built as actual parts of the counter itself, as the effect of heat and cold on the counter front is undesirable in many ways. It is possible to effect a great saving in original cost = . Post Tavern, Battle Creek, Mich. by building all fixtures into the counter, but it is so unsatisfactory that it has been abandoned by all reputable manufacturers. The proper construction is one where the counter is built as a separate unit with complete cutouts where hot or cold fixtures occur. Soda and Soda-Lunch Rooms Rooms of this kind are a natural feature for hotels and are very popular indeed. They do not run at all uniform in character however, and while in some cases they are primarily soda fountain and candy stores, others will in reality be restaurants with a limited menu, with the addition of a soda fountain. For this reason it is not practical to attempt any great discussion of such rooms from an engineering standpoint and we will confine ourselves to the showing of three representative plans on page 397, which are sufficient to show the general method of handling different problems of service. Allerton House, Chicago PPOZORD Rs ors eR Vicky Crbyor bein AL Noni iN G 3 Three Typical Soda-Lunch Room Plans UE to the large variation in the character of Soda Rooms, it is not easy to reduce their planning to as definite a set of principles as is the case with other kinds of eating places. Much depends upon the extent to which actual food service is to be provided, and the same is true about the selling of candy and pastries. Then too, where light lunches are to be served, there is always the question as to how much of the serving is to be done from the fountain and back bar and how much from a separate kitchen or serving pantry. The three plans shown here serve to illustrate these varia- tions and also give an idea as to the space required for rooms of different capacities. In the location of the Soda Room in the building plan, the attraction of outside patronage by means of a street entrance is a vital thing to consider, and while an en- Ror sd | ) aS 8 | Camay Carey ~~ Coy, Cases rane —— fountain Lunn —< Seon LD, TG oO FE a b_ Plan No. 1. Capacity, 62 seats. Size of room, 19 by 43 feet, or an area of 817 sq. ft., arranged for both lobby and _ street entrance. Designed mainly for Soda Fountain, hot drink and sandwich service, with candy sold only in a small way. The Soda Fountain includes a small sink and a small steam table, both built into the counter, and, in addition, there is room for a pastry case, a twin urn and a sandwich toaster against the wall in place of a back bar. Dumb waiters provide for removal of soiled dishes, etc., to the floor above or below, and also may be used for receiv- ing food or supplies. This plan is typical of hundreds of small Soda Rooms used in small hotels with good success. It is not elaborate, but contains the necessary features to promote a year- around business. SoDA LUNCHEON Saearivg 200 Room 47 447° aay) OROLOE: 0) 0 STEAM TABLE Corrac Vens FA trance to the hotel public rooms is desirable, it is secondary in importance to a public entrance and store- front. Another thing which demands careful attention is the provision of dumb waiters or subveyor to carry away soiled dishes and refuse and to bring in clean dishes and supplies. Even where a serving pantry is available for food preparation this should be considered, as it will facilitate service and save both labor and space. If any considerable amount of light luncheon service is to exist, we recommend the partitioning off of a separate space for a kitchen, for food preparation on the back bar or the fountain causes congestion during rush hours and detracts from the appearance of the place,—to say nothing of the advantages in sanitation and the quality of cooking. OLOLOLOTOSO: So0a Cen.e Dearing Roort sonar” Sreess COOCOGO0O0 Caner Mase ae Plan No. 2. Capacity, 71 seats. Size of room, 30 by 45 feet, or an area of 1350 square feet. This room features both light lunch service and the selling of candy and pastry specialties. There is a good-sized kitchen partitioned off as a separate room, which is capable of preparing quite a large variety of dishes. This kitchen is further provided with a dumb waiter connecting it with auxiliary facilities on another floor. By means of this kitchen, the Soda Fountain is confined to the service of cold drinks, etc., thus increas- ing its capacity and lessening confusion. Very large display cases for confectionery and pastries run along two sides of the room, with wall cases permitting excellent display. We consider this a most excellent arrangement and one which takes the fullest advan- tage of every opportunity to bring in revenue. Plan No. 3. Capacity, 200 seats. Size of room, 47 by 47 feet, or an area of 2209 sq. ft. This Soda Room illustrates the case where there is a large volume of service on a small menu. Here the soda fountain and back bar are both used for preparation and service of sandwiches and specialties, aided by a small kitchen for preparation and dishwashing. This arrangement gives great economy of space, and while, as has been said, the food prepara- tion behind the counter is not an ideal thing, the smallness of the menu and the arrangement of the counter reduce the danger of confusion and congestion as far as possible. A good-sized candy department is also included. It has been found that this type of a room is exceedingly successful in handling large after-theatre and luncheon crowds quickly. Note: It scarcely needs mention that any soda foun- tain installed today should be mechanically refrigerated. There are many arrangements available, and_particu- larly where a large volume of business is to be done, the arrangement should be selected with the aid of a com- petent engineer. If large urn batteries, steam tables and the like are to be located in the soda room proper, the ventilating should receive special attention to pre- vent food odors from permeating the room. 398 HOVT- EG VPyLeACNN-IEN'G ANED: 2 Oneal TaN, Soda Parlor, Hotel Ft. Shelby, Detroit, Mich. EI OLOLD ip slien Vale Crk) —PalecATN Nel NG 399 os < - ee : a is a , : > heres es . or ee Kitchen, D. L. & W. Station Lunch Room, Hoboken, N. J. 400 HOTEL PLANNING AND OUTFITTING A Comparison of Two Typical Qualities of Equipment Showing the differences between Heavy Duty and cheapened light weight construction— and the resulting effects upon utility and length of life 14 GUAGE GALVANIZED Top of water pan made of nickel silver stretched over heavy gal- vanizediron as illustrated at right. Covers of meat pans are made of nickel silver or of heavy copper, tinned on inside and then heavily | Knobs on jar covers are of a non- heat conducting composition. nickel plated overall. Carving board made of seasoned close-grained hardwood, at least 7 8 in. wide. Apron is made of heavy galvan- ized iron, strongly mveted to the framework, assuring an abso- lutely rigid construction. Confines i heat around the water pan thus saving gas. Superior quality burners. Pipe hangers of heavy band iron are riveted to the front and rear legs thus acting also as additional braces for the frame. Legs are of 2 in. by 2 in. angle iron, | with wellfinished, sanitary typefeet. Y= Fig. 1—Heavy Duty Construction. The_ illustration above shows a typical steam table of standard quality. It is not a “show piece” but a moderate-priced product of sturdy construction, which has proven its depend- ability and economy in hundreds of busy restaurant kitchens. Its framework is strong and rigid; where needed, it is well reinforced and braced. Parts which come in contact with water are heavily tinned and plated. Top. of water pan made of a s VAN Steam Table on Open Stand | Jar covers are of heavy weight nickel silver. Soup tureen made of heavy cop- per, tinned on inside and then x heavily nickel plated overall. = ——= op, > ey REEL a V-shaped braces, running from {front to back, reinforce top and prevent sagging. Water pan is made of extra heavy copper, heavily tinned on inside to prevent corrosion. Table has complete plumbing connections both for water supply and waste. This lessens the work ‘of filling and cleaning water pan. Shelf is made of heavy galvanized A iron formed with a double rein- forced edge. Shelf rests on reinforcing band iron which is riveted to the angle iron legs. There is ample protection against rust and corrosion. Food receptacles and their covers are durable and sani- tary. Better steam tables are made by the use of monel metal and other high priced materials and such improvements are well worth the additional investment, but where initial price is a factor, this may be consid- ered a satisfactory and economical quality. ingle sheet of copper, nickel plated. This is poorly braced and very often is not reinforced at all from underneath, allowing sagging and early breakdown, with a resultant loss of steam through the openings. Covers of meat pans are of light weight copper, nickel plated. They are very often untinned on inside and carelessly made. Carving board is often made of inferior grades of soft wood, poorly machined and too narrow to be practical, Pipe hangers, extending from top do not add to the rigidity of the frame. Note absence of apron which leaves the water pan exposed, caus- ing loss of heat, and making con- struction much less rigid. Frame 1s reinforced only by light weight band or angle iron braces. Legs are of 1% in. by 1% in. angle } so) iron, unfinished at bottom. Sn Fig. 2—Cheapened Construction. This illustration shows how a steam table superficially similar to that in Fig. 1 may be cheapened in materials and construction—and the result. The framework is lighter, with little rigidity and poor finish, and there is a general absence of rein- forcing and strengthening braces. Parts coming in con- tact with water are galvanized instead of tinned and plated and there is altogether insufficient protection against corrosion and rusting of metal parts through- Jar covers are of copper, nickel plated, with cheap metal handles or knobs. Soup tureen made of either por- celain enamelled cast iron or tin- plate. Water pan made of light weight copper, not tinned on inside. | Plumbing connections for only water waste are provided. Shelf is made of light weight gal- vanized iron formed with only a turned edge, Note that the shelf does not rest on any reinforcing strip of band iron, but is merely riveted to the legs, out. Food receptacles and accessories are less sanitary, convenient and durable. Such a steam table is cheaper, of course, but every cent saved is at the expense of durability. How poor such economy is can be judged by the fact that although Fig. 1 will ordinarily cost about 25 to 30% more than Fig. 2, it will last from two to three times as long at a conservative estimate—and with far less cost of maintenance and repair. Chapter XX Facts Every Hotel Operator Should Know About Kitchen Equipment Construction Hand in hand with the engineering procedure comes the problem of selecting the quality of equip- ment to be specified. This is a really basic decision. To the architect and hotel operator who has not had much previous experience it may be a puzzling one to make. Kitchen equipment is complex, its opera- tion is technical, grades of quality do not appear to be sharply defined and designs and construction are not standardized throughout the industry. Yet, in spite of these, it is not beyond the layman to form a sufficiently clear conception of the subject to solve this problem intelligently and with the right view- point. Let us examine a hotel kitchen and analyze its conditions of operation in a simple way. In this we may speak principally of the main kitchen, but what is said will also apply to lunchrooms, cafe- terias and other food service departments as well. The main classes of equipment in the kitchen are as follows: Cooking Appliances (including chiefly Ranges, Broilers, Soup Kettles, Vegetable Steamers, Urns, Toasters, Cookers and Utensils). General Service Equipment (including chiefly, Steam Tables, Bain Maries, Dish and Silver Heaters, Roll Warm- ers, Work Tables, Sinks, Dish Tables, Cafeteria Counters, Urn Stands, etc.). Refrigerated Equipment (in- cluding Refrigerators and also Ice Cream Cabinets, and Cold Service Fixtures). Mechanical Equipment (in- cluding Dishwashing Machines, Peelers, Slicers, Mixing Ma- chines, Ice Machines, and other mechanical appliances). Now, dealing as the kitchen does, with preparation of so deli- cate a thing as food (in many cases coming in actual contact with it, and in all cases in close proximity), it is an absolute es- sential that the equipment should permanently retain its original cleanliness, sanitation and cook- ing qualities. Furthermore, kitchen equipment operates un- der conditions and methods of use which, purely from the stand- point of wear and tear, are in- tensely severe, and which de- mand unusual power of resist- ance from every product. If you observe the operation of a kitchen closely, you will come to recognize no less than eight kinds of deterioration to which the equipment is subjected : 401 IGE The Improved “Petersen” combina- tion urn—the highest development in coffee making apparatus. Wear and tear due to friction, impact, etc. and causing breakage of parts, wearing through or denting of surfaces, loss of rigidity and the like. Ranges, broilers, work tables, dish tables, sinks, storage equipment, and utensils are the main sufferers, but all equipment in the kitchen is affected. Deterioration from Heat—both as found in the cases of equipment subjected to direct contact with intense heat (such as ranges, broilers, ovens, hot plates, toasters, urns, steam tables, etc.), and as.found in more moderately heated equipment (such as warmers, kettles, steam cookers, etc.) where the action of heat contrib- utes to other kinds of deterioration. Deterioration from Contact with Food involving not only cooking receptacles such as utensils, kettles, steamers, urns, and steam tables, but likewise many appliances such as slicers, chop- pers, mixers, and peelers. Deterioration from Cleaning Processes—due to the action of both chemicals and abrasives. This affects utensils, general serv- ice equipment, urns, steam kettles, and many other things. 5. Deterioration Due to the Ef- fects of Atmosphere and Moisture—Under this head come the numerous kinds of corrosion, tarnishing, rust- ing, and other deterioration affecting most metal and wood equipment. 6. Loss of Sanitary Properties —a danger which is nearly universal and manifests itself in the accumulation of dirt in inaccessible places, in the wearing-off of tinning, gal- vanizing, or plating, in the absorption of grease or dirt into metal or wood surfaces, and in numerous other ways. 7. Mechanical Wear—that is, the wear which occurs in mechanical parts as a result of their constant operation (as found in machinery, power devices, sliding and hinged doors, etc.). 8. Loss of Useful Properties— by which is meant such things, for example, as the loss of refrigerating effi- ciency due to the refriger- ator becoming not air tight. HOTEL PLANNIN GUAND OFC Tore rN iG Five Standard ‘Types of Construction Used for General Service Equipment All Monel Metal Construction This is the king of all kitchen ia oe ment. Practically every part is made of monel metal, which has proven itself the most desirable material for kitchen purposes from every standpoint. Such equipment as this is almost everlasting and may be relied upon to retain its original serviceability and appearance throughout the life of the uinhee class hotel structure. Its original cost is high, but where the hotel operator is able to make such an investment, there is no doubt as to its ultimate economy. This may be considered the moderate priced standard. It is made with all exposed facings of high grade Wellsville steel. Tops and working surfaces may be either monel metal or heavy gauge steel. The trim may either be monel metal (shown above), or polished steel (illustrated below). Blue-Black Steel with Monel, Nickel Silver or Steel Trim Within the limits of good practical con- struction there are several different types of equipment from which to choose. As made by the John Van Range Com- pany, the manufacturing division of the Albert Pick-Barth Companies, all are built according to the best heavy duty standard, but differ according to the ma- terials used and also in some refinements and finish. The five main kinds of construction are shown here, and in addition to cooks’ tables and warmers, apply to steam tables, urn stands, roll warmers, pantry counters, cold service coun- ters and many other similar items of equipment, Porcelain Enameled Steel with Monel or Nickel Silver Trim Many of the finest hotel kitchens have adopted this kind of construction, and it surely would be hard to find one which will give a more handsome effect. The outside facings are made of porcelain enameled steel. Tops and working sur- faces are made of monel metal or heavy steel. The trim may be either polished steel or monel metal. Although the equip- ment is somewhat less costly than the all- monel type, its fundamental construction is of the heaviest kind, and there are present all of the poses refinements of nish. Galvanized Steel with Steel Trim This equipment is designed for establishments which must hold their initial investment at a low figure. The framework and all structural parts are very sturdy and serviceable. Ex- posed surfaces are of heavy gauge galvanized steel, frequently given a finishing coat of paint or enamel. The metal trim is steel, either polished or painted to match the panels and doors. Tops and working surfaces are heavy polished steel. This makes a strong and rugged construction, and one which is about as inexpensive as is compatible with reasonable length of life. Facer eR rsa 8 OT _ Anyone who has had the chance to watch a kitchen in operation for any length of time cannot fail to appreciate these things. The constant fight against the accumulation of grease, dirt and corrosion is almost instantly apparent. The severity of wear and tear is perhaps a little less easy to see at a glance, but once it is understood and you observe the constant way the life and usefulness of the equipment are subjected to attack, the wonder grows upon you that any equipment, no matter how strongly made, can long survive. And remember that the same conditions obtain in kitchens regard- less of size—they are no less important to consider in a 50 room hotel than in one of giant proportions. When all is said, the best advice that can be given on the subject of quality in equipment lies in the actual experience of those who have used it for a long time. Based upon almost a countless number of statements by operators of public service kitchens of all kinds and sizes, the overwhelming verdict is: “The most substantial equipment you can get is invariably the most economical.” That this is a true reflection of opinion is shown by the fact that the largest manufacturers of kitchen equipment have, without exception, achieved their success by the development of better, not cheaper equipment. Standardized vs. Special-Built Equipment Right at this point, it is well to call attention to the advantages to be gained by the use of standard design equipment. It is an unfortunate habit of hotel and restaurant kitchen operators to insist upon having a large share of their kitchen equipment made to special design and sizes. It is natural for a chef, who takes pride in his profession to have his indi- vidual ideas about equipment and there is no doubt that many improvements have thus been developed. It is granted therefore, that there are instances where special ideas are worth the carrying out, even though they add to costs. But for every such a case there are a hundred where a standard design fixture would serve the purpose every bit as well. We doubt that kitchen equipment users have any real idea as to how much this tendency toward the use of special instead of standard equipment has cost them. If such a figure could be computed, it would be staggering. The man who wants a spe- cial arrangement of doors, a special arrangement of conveniences in a fixture, an odd length or shape or what not, may not realize it, but he is doing something as uneconomical as to ask an automobile manufacturer to produce a car to his individual spe- cifications. The difference is that with automobiles special design is the exception and with kitchen equipment it comes closer to being the rule. A still bigger difference is that in automobiles, the public, by accepting standard designs is getting more and more each year for his dollar, while in kitchen equipment, so far as it remains a made-to-order kind of manufacturing business, cannot give its buyers the same benefits. Keele Cy nea: EQUIPMENT 403 Some kinds of kitchen appliances products like dishwashers, power machines, urns, ranges, steam- ers and kettles are already ninety to ninety-five per- cent standard. On the other hand general service equipment, dish heaters, roll warmers, refrigerated counters, lunch counters, work tables, sinks, refrig- erators and even steam tables are made in an end- less variety of styles, sizes, shapes and arrangements all of which stand in the way of mass production and the resulting economies, 7 Engineers of the PICK-BARTH-VAN organiza- tion endeavor to work out all equipment plans by the use of standard types of equipment. If they are helped to do this by an understanding attitude on the part of the architect and owner, a greater degree of economy will be the sure result. Variation Between Different Specifications Once your specifications are completed, the matter of actual purchasing would seem simple. Oddly enough, though, here is the very place where the kitchen often goes farthest wrong! For in nine cases out of every ten, the bids which are receiwed on kitchen specifications are not based on the qual- ity specified at all! Of course, in almost any purchasing, the varia- tion in quality between sellers is a problem. In buying kitchen equipment, however, you are con- fronted with an extreme case of this because there is no yardstick of quality which can easily be ap- plied and because in a large proportion of cases, the equipment is not of standardized design. Then too, it should be borne in mind that the actual life and value of much of the equipment is determined by things which cannot be detected by appearances. For example, the difference in appear- ance between sinks which are made of light gauge galvanized iron and riveted together and those which are constructed of heavy steel, arc-welded into a single piece and galvanized afterward is so slight that it is easy to overlook, but the latter is far superior in every way. Another case which comes to mind is in ranges. There is a VAN coal range in an Illinois hospital which has literally been in con- tinuous day and night operation for over twenty- five years—yet it is very doubtful if it differs greatly in appearance from many ranges on the mar- ket today which would be remarkable if they lasted a third as long. Thorough Investigation of Quality Pays In considering bids on the equipment, therefore, see that they are actually made on the same identical specifications, and that every piece of equipment is clearly defined and described. Your specifica- tions should literally be specifications—not merely a list of the items of equipment. If you permit manufacturers a wide latitude in the matter, you will be the loser, for your task of choosing between them will be reduced to mere guesswork. Know what you are buying ;—know its dimen- sions, gauges and qualities of metal, methods of construction, etc., and, unless it is unavoidable, do % 404 VAN Heavy Duty Gas Range not consider equipment you have not examined per- sonally (photographs, drawings and sketches are misleading). Furthermore, consider only a repu- table and responsible manufacturer whose equipment has proved itself satisfactory in actual service, and who will guarantee and stand behind it. Finally, as a definite guide to help you in pur- chasing, and in the forming of your specifications, let us offer to you the following thoughts concern- ing some of the most important classes of equip- ment: NI HB Ort Ba (PA ACN NTN Gy “ASN D2 OlU aor eet ale for instance, which is most saving of gas where both the top and the oven are in continuous use is by no means most economical under other con- ditions. A reputable kitchen engineer’s advice is your best guide. Where their use is feasible, electric ranges and broilers (of proved quality) are very desirable. A competent engineer should advise you, how- ever, as to whether conditions in your locality favor their use. Coal ranges are not recommended unless neither gas nor electricity is available. Where they are used, they should be the best that money can buy, as they are subjected to more severe strain than any other type of range. Remember these things about ELECTRIC COOK- iN) Remember these things about RANGES and BROILERS: 1. The important fea- tures of ranges and broilers are: quick, powerful heat, prop- erly placed ; economy of fuel consumption ; structural strength; long-lived castings in range tops; proper heat insulation; ex- tra heavy doors and other working parts; correct design for ING APPLIANCES: Important features of electric appliances are: heating elements of demonstrated value and long life; proper type of units for the purpose; rapid, powerful production of heat; economy of power consumption ; efficient application of heating ele- ments; quick, easy replacement of burned-out units ; proper insulation. Inferior heating units and faulty application of units result in excessive current consumption, slow heating, insufficient heat, and premature failure or burning- NTS out of heating ele- ments. 3. Avoid any equip- ment which is so de- signed that the burn- ing-out of a single heating element puts the whole appliance out of commission. 4. Preference should be given to equipment with heating ele- ments arranged so that they may be taken out and re- placed in a few mo- the purpose; ease of repair and replace- ment; ease of clean- ing; positive and easy adjustment of air and gas control; correct heat engineering. 2. There are probably no items of kitchen equip- ment receiving more severe use than ranges and broilers. Hence it is economy to secure the very heaviest and strongest which can be found. 3. A large part of the lasting quality of ranges and broilers lies in the quality of the castings com- prising the cooking tops, and the high grade steel and malleable iron fittings. Such things cannot be judged from appearance. 4. Take particular note of the doors, hinges and braces. You will find that in better grade equip- ment there is a visible superiority in both weight and structure. This costs more, but is worth it. In listening to claims of fuel economy in gas ranges, you must consider the character of cook- ing to be done. The type of heat application, vr Heavy Duty Electric Range ments without the services of a profes- sional electrician. Oe eee FRCS 5. Always consult your local power company to verify the exact voltage you receive. If you have a materially fluctuating voltage, the use of electric cooking appliances usually i is not advis- able. 6. Maximum heating efficiency depends not only upon the type of unit used, but upon its method of application, and also upon the scientific use of heat insulation. Remember these things when buying GENERAL SERVICE EQUIPMENT (Counters, Dish and Silver Heaters, Roll Warmers, Stands, Urn Stands, etc.). I. The important features of such equipment are: permanence; strength and rigidity of frame- work; heavy gauge metal sides; strong, dirt and wear-resisting tops; secure fastening of sides, top, shelves, etc.; heavy, easy-operating, well-fitted doors; resistance of all parts to rust, corrosion, or other deterioration; easy cleaning and absence of dirt-catching places; conven- ience ; good appearance. 2. In comparing two pieces of equipment, be posi- tive you know the gauge (thick- ness) of sheet metal used. Also, the character, weight, and method of construction of frames. 3. It galvanized iron is used, remem- ber that there are varying thick- nesses and grades of galvanizing, and that permanence demands the very best. 4. Do not compare painted steel with porcelain-enameled steel. 5. Observe the metal “trim” used, and do not compare plain steel trim with that made of corrosion- resisting monel metal. 6. Notice the finish of the equip- ment—and do not compare roughly made pieces with those in which sharp jagged corners, poorly fitting joints, rough edges, etc., have been carefully elim- inated. VAN Electric Roasting Oven VAN Single and Double Electric Broilers Tray ABO U7? CEETCH EN E 4 QUIPMENT VAN Heavy Duty Charcoal and Gas Broilers 7. Examine the doors and see that they open and shut easily without sticking or binding. In examining bids, assure your- self that every item included is clearly described and conforms ex- actly with specifications. Failure to do this is one of the most com- mon causes of trouble and disap- pointment. Remember these things about SINKS, WORK TABLES, DISH ABLES (ete.: 1. Desirable qualities of such equip- ment are: heaviness of sheet metal parts and quality of metal used; heaviness, rigidity, and perma- nence of framework; strong, clean joints and seams; extra heavy gal- vanizing; ease of cleaning; ab- sence of rough, sharp corners. Equipment of this kind receives very severe wear and tear, and therefore flimsy, lightweight equipment is decidedly undesirable, no matter how low its initial price. Sheet metal seams may be either riveted or welded. Know which you are buying. Welded equipment is far superior, and while higher priced is much more economical. Do not compare sinks made of ordinary galvan- ized steel with those made of steel and then gal- vanized after making. The latter are much longer lived. Do not compare tables having angle iron stands with those having frames of ‘steel pipe. In buying wood top tables, do not consider tops made of flat boards on the same basis as those made of vertical sections cemented side by side and secured by rods and dowels. Also, in com- paring table tops of the latter type, take into consideration their thickness. Sectional kiln- dried maple tops 3 inches thick are the standard. The strength and design of edges is important. A rounded edge is often to be preferred al- though more expensive. ie) iS) 406 HOTEL PLANNING AND: OWTEEILDTIN-G Knob madeof non-heat-con- | ducting composition. Body and cover made of cop- | per which is first tinned on inside. The entire exterior | of urn is then heavily nickel | plated and polished. S eee Connections are easily re- movable, when necessary They are silver plated or heavily tinned. %4in.draw-off faucet for quick service. [>> Sa, ° GE y 4 HAG Bottom is clinched with body a) Y of urn and is then well sol- \ ; yy dered all around. Flanged rim catches all drip A Comparison and see Urn and counter stay dry. of Two Types of Coftee Urn Construction Jar ring is tightly fitted into body without soldering. It is, therefore, easily removable when changing jars. Extra heavy guards fully protect indicator glasses: In general appearance these two urns are so much alike that they might easily be confused with one another, and indeed it is a com- mon experience to find them offered against the same specifications. Yet they are radically different in quality and while Fig. 2, the cheap- Interior of connections is well machined to make a smooth surface. Faucets are of a superior heavy construction. All fau- cets have loose lock nuts on ened product, may be 25-30% lower in price, its value is far less Legs are made of nickel sil- ver, nickel plated and pol- | ished. Reinforced in mount- | ing. Fag. 1. The urn shown as Fig. I, above, is | by no means the highest grade qual- ity, but represents medium grade which is considered about as inex- pensive a construction as may reason- ably be expected to prove practical for ordinary hotel and restaurant | purposes. On the other hand, Fig. 2 shows the construction of a type of coffee urn which, although outwardly quite similar, is far below the danger line of flimsy construction for heavy duty service. Fig. 2 represents an urn which is inferior in almost every detail of construction, will cost more to maintain in any kind of service- able condition, will make poorer quality of coffee and will last less than half as long as the one in Fig. 2. In spite of its lower price, therefore it is a far less advantageous invest- ment. down the sides of the tinuously wet. placed. difficult to tighten placed after regrinding for slower service. Overhanging cover permits the drip and sweat to trickle wearing away the finish and keeping urn and stand con- Jar ring is often soldered to the body and must be melted away when jar is to be re- Faucets are very often in- ferior—of a light weight and poorly adjusted. They may not have adjustable lock nuts on the outside making it Straighten them when re- Bottom is only soldered to the body. Not as secure as clinching on better urns. Y in. draw-off faucet makes the outside, so that theycan because the higher quality urn be tightened both from out- : | b side and inside without in- May be relied upon to last about jury to plating. two anda half times as long under ordinary conditions of service. Standard moderate priced construction Metal knob heats up and is diffi ‘ Soci: ifficult to handle. Body and cover often made of copper which is not tinned on inside. Light weight guards do not afford sufficient protection for indicator glasses. Connections are often sol- dered to the jar’ rest below, making it difficult to remove them, if necessary. Connec- tions are nickel plated with interior often left rough, so that coffee grounds and dirt collect and injure the flavor of the coffee. and Legs are of cast iron, nickel plated or of inferior brass, nickel plated. They are often riveted directly to the body without any reinforcement. Fig. 2. Inferior cheapened construction Remember these things when buying COFFEE URNS, URN BATTERIES and COMBINA- TION URNS: 1. The important features in urns are: quality of coffee made; economy of coffee consumption ; rapidity of operation; simplicity of operation ; ease of cleaning; type of jar used; weight, qual- ity and character of metals used; strength of construction; heaviness of plating; quality of faucets and fittings; attractive appearance. 2. The weight of metal used and the weight of electroplating cannot be judged by appearance, but they are two of the greatest factors in the length of the life of the urn. 3. The construction is of equal importance—and this is also difficult to judge, although the finish of seams, etc., will often prove some indication of this. 4. There are many different qualities of faucets, and the approved type which are long lived, NI FACTS, ABOUT “Kron EN EOUIPMENT 407 easy to clean and sanitary, are considerably more costly than the less desirable models. Cheap faucets, although found on many low priced urns are highly unsatisfactory. Comparison of prices is meaningless unless the gauge of metal in both sides and bottoms is definitely shown, and unless the general work- manship and the quality of fittings is also care- fully considered. It is important that all fittings and connections (particularly those coming in contact - with coffee) should be heavily plated or tinned, to prevent corrosion or the contamination of coffee. The use of combination urns is heartily endorsed, but care should be used to choose only such an urn as is very simple in operation—the simpler the better. Remember these things about STEAM KETTLES: Ne The important features of steam kettles are: lasting qualities; resistance to corrosion; pre- vention of food contamination ; correct design; sanitary qualities. The finest kettles obtainable are made of pure nickel or monel metal. High cost has prevented their wide use, but they are a sound investment. Copper kettles lined with heavy block tin are the most generally desirable quality now available, considering cooking qualities and durability. (A cheaper variation is the copper kettle with a thinner “wiped” tin lining, which consequently requires relining more frequently.) An addi- tional feature that may be added to the copper kettle is a nickel plated exterior, beautiful in appearance and easier to keep clean. Aluminum kettles are more widely used than any other type, due to their low initial cost. They do not require retinning, but their life is shorter than that of copper kettles, and in the end they are less economical. Aluminum kettles are sometimes nickel plated, which increases their value somewhat. Cast iron kettles are the least costly of all, but do not measure up to the hotel’s requirements for sanitary appearance and cleanliness. They are sometimes given an exterior covering of white enameled steel, which improves their ap- pearance. It is not generally recommended to use cast iron kettles, however, except for soup simmering or grease rendering. Aluminum Jacketed Kettle | VAN Copper Jacketed Kettle Welded Boilerplate Steel VAN Improved Automatic Steamer Remember these things about VEGETABLE JLBAMERS: 1. The important features of vegetable steamers are: quality of cooking, isolation of odors and flavors; safety to operators; simplicity; steam tight doors; cleanliness and absence of dirt- catching places; strength of doors, hinges, catches, etc. Do not use a steamer which does not have auto- matic steam cutoff controlled by the opening and closing of doors. 3. A steamer of boilerplate steel construction is superior to one made of cast iron. 4. To avoid the danger of scalding the operators, use a steamer having a sliding shelf which auto- matically brings the food baskets out when the steamer door is opened. 5. Easy adjustment regulating the pressure of the door against gasket to take up compression is essential. 6. High grade steam regulating valves are an abso- lute necessity to guard against dangerous pres- sures and to prevent the mixing of odors. 7, Exhaust pipes should have water condensers to avoid obnoxious escape of steam and prevent unnecessary deterioration of the ventilation flue. i) 3 q & 9 ™~ car VAN Cast Iron Jacketed Kettle VAN Steam Roasting Kettle 4¢ 8 HOTEL Remember these things about STI Ls bo ioe) ut Steam Table with Open Stand VAN Refrigerated Counter of Metal Construction tAM TABLES: The important features of steam tables are: cor- rect design for the purpose; durability and qual- ity of water pans and tops; quality of food re- ceptacles; heavy rigid framework; heavy gauge sheet metal sides; resistance to corrosion or de- terioration; strength of fabrication, bolting, welding, ete.; durability of plating, where used ; ease of cleaning and absence of dirt catchers; heavy, easy-operating doors, In cheapened construction, the things generally found to be sacrificed are: weight and rigidity of framework; weight and quality of sheet metal; quality of plating; reinforcement of top; quality and construction of water pans; quality of receptacles and refinement of finish, Each of these things shortens the life of the equip- ment, Do not confuse steam tables having copper tops with those having tops of nickel silver or monel metal. Never consider those made with gal- vanized iron water pans, Steam table j Jars, meat pans, covers, ete., may be had in varying grades and at widely varying Take note whether these things are of equal quality when making comparisons. In making price comparisons, do not fail to take into consideration all factors affecting quality. If you do not know these factors accurately, comparisons are meaningless. costs. Three Standard Types PLANNING AND Qe PE sly sae Remember these things about REFRIGERATORS: bo 6. N Q. Steam Table with Enclosed Stand and Open Plate Warmer Important features are: constant maintenance of proper temperature; economy of ice or refrig- eration consumption; proper internal circula- tion of air; airtight construction; proper type of insulation; heavy, tight fitting doors; heavy corrosion-resisting hardware; ease of cleaning; proper application of refrigerating machinery ; proper internal arrangement for handling and storage of goods; absolute cleanliness, Only an expert is capable of judging refrigera- tors, Hven aside from quality of materials and construction (which are difficult to recognize) there are problems of refrigeration engineering which determine the satisfaction it gives, and about which the ordinary layman knows prac- tically nothing. ‘The reputation of the manufac- turer should be the big determining factor. Your engineering specifications will determine the size, capacity and general type of refrigera- tors, and should also cover the materials, thick- ness of insulation, etc. However, even with given materials, the methods and value of con- struction may vary widely and it should be understood that the skill, thoroughness and care of construction alone will make or break the job, Compressed corkboard is the most desirable in- sulation in commercial use today. Ground cork or mineral wool, while used in cheaper boxes, should not be considered on an equal basis. The consequences of cheap refrigerator con- struction are so serious and so costly that they will soon more than offset any difference in ini- tial price. Insulation which is either too thin, of poor qual- ity or which is improperly applied results in food spoilage and in excessive cost of refrigeration, Refrigerator doors which are insufficiently in- sulated, or which do not fit perfectly (either at first, or after some lapse of time) will likewise cause excessive spoilage and high consumption of ice or power, ‘These same troubles also are the result of various other things, such as walls which are not air tight, weaknesses in construction which develop after use, and incorrect principles of cold air circulation, Besides these, such troubles as “sweating,” warping and cracking, unsanitary conditions, ete., are the direct result of deficiencies of either Steam ‘Table Design Steam Table with Enclosed Plate Warmer FACTS ABOUT Ro TCmEN £.0 UlLPMEN T Important Features of Refrigerator Construction HE two standard kinds of construction are: Sectional Wood Refrigerators, either of stock de- sign or built to order. These are the most common type, having the advantage that they can be taken down and re-erected if the occasion requires. The great majority of service boxes are of this construction. Cork and Cement Refrigerators. These are the high- est class boxes and form a permanent part of the build- ing. They are much used for storage refrigerators, and often in very high class installations, for service boxes, too. Either type may be entirely satisfactory if properly constructed, designed and installed. Among the main Cross section of a cork and cement refrigera- tor with wall coils, showing the principle of air circulation. 202 3 COQUBOARD IHOULATING PAPER OAK EXTEQIOR GVA her t c Couns GALY teon SPRUCE TAG N/a" COUMMORLD INSULATING CAPER NB OVLULE HG PaAnet Sectional view showing the door construction used in Lorillard Sectional Boxes. CEMENT LINING 2 CORKBOMRD WATER PROOF CCMENT 2°CORU BOARD ATEDIOR CEMENT I CEMENT FUR, COMENT 4 CONCRETE p> WAIL OOF PADED ; 4 rrTcH Z°CORM BOARD WATER OL COMER ZCOVK BORED Sikh H BLDG Flan” Sectional view showing Lorillard Cork and Cement Refrigerator construction. TILE EXTERIOR LORILLARD>y PAT.GASKET factors upon which a successful refrigerator installation depends are: (1) insulation of the best type and right thickness, (2) permanent airtight construction, (3) inte- rior and exterior finish, (4) tight fitting doors, (5) dura- ble hardware, (6) correct internal arrangement to permit proper air circulation and for food storage and handling, (7) correct application of mechanical or other refrigera- tion, (8) correct design for the purpose and (9) provi- sion for easy cleaning. Every one of these features is of the utmost importance as the consequences of inferior refrigerator construction are so serious and costly that they soon more than offset any saving in price. Poneee Doow Cross section of a sectional wood re- frigerator with overhead bunker for ice or coils, showing internal arrange- ment and air circulation. mic TILE LINED = lili \ x Ta —— Sectional diagram showing the door, wall and floor construction of a very high grade Lorillard Cork and Cement Refrigerator. Note particularly the details of floor construction. 410 BMiOuWy Ea PL ASNPNaENGGS | ACNED ES OVUM rere aaa cGs ~~ cc Lorillard Sectional Wood Service Refrigerator in the Hotel Savoy Plaza, New York Interior view of a Lorillard Cork and Cement Storage Refrigerator in the Georgian Cafeteria, Boston, Mass. Lorillard Sectional Wood Meat Storage and Short Order Refrigerator in the Hotel Sherry-Netherland, New York Lorillard Cork and Cement Storage Refrigerators in the Edgewater Gulf Hotel, Mississippi City, Miss. ae i Sata Peace tes. eAw BO aU i= £ construction or materials, very few of which are to be detected by appearances. Remember these things about DISHWASHING Es MACHINES: Important features are: rapidity of action; thor- oughness of cleaning; mechanical and operating simplicity ; permanence of construction ; arrange- ment to hold dishes in proper position to be thoroughly cleaned ; sanitation and ease of clean- ing. Do not experiment with unknown or untried makes. Dishwashing machines are complicated mechanical devices which must be absolutely re- liable day in and day out, or they will tie up the whole operation of the kitchen. There are Re teds Cul EON EQUIPMENT 411 2 Lorillard Tile Exterior Service Refrigerator, Girard College, Philadelphia, Pa. several makes which are outstanding in their success and which have proven their reliability, and your choice should lie with one of these. A big factor in the selection of dishwashers and other-imachines of this type is the availability of service and repairs on short notice. Inves- tigate such facilities before you buy, just as you would for an automobile. In deciding the type of machine to buy, act only with the counsel of your kitchen engineer. One of the largest causes of trouble in dishwash- ing is due not to the machines themselves, but to the faulty arrangement of dish tables. This not only slows up the machine’s output, but increases labor costs. Good engineering is the solution. Lorillard Cork and Cement Refrigerator, Girard College, Philadelphia, Pa. 412 HOeL Ef Pal ANNE NEG AUN? DOF UT Eee a Tae: Lorillard Monel Metal Refrigerated Counter in the D. L, & W. Lunch Room, Hoboken, N. J. 6. There is no doubt that in the end machines of copper or monel construction are more econom- ical than galvanized iron machines in spite of their higher initial cost. Remember these things about LABOR SAVING MACHINES: I. The extent to which labor saving machines should be used in a kitchen depends upon (a) the size of the kitchen (b) the type of cooking to be done, and (c) labor conditions. Many so-called labor saving devices are of equally great value because of their saving of food or improve- ment of cooking. 2. Vegetable Peelers have proved their value so consistently that they may be considered almost indispensable. Besides being labor savers, they eliminate food waste to such a degree that they pay for themselves by that alone. 3. Chopping Machines are used for cutting and chopping meats, vegetables, fruits, nuts and various other foods. Besides their labor-saving value these machines may be said to improve the quality of food by the elimination of mashing, tearing or squeezing the juice out of foods while chopping them. They also facilitate the satis- factory use of remnants and leftovers—thus sav- ing food. Mixing machines are among the most generally useful devices in the kitchen. Their main pur- poses are dough mixing, egg and cream whip- ping, potato mashing, puree making, crushing fruit, etc. They are often equipped with acces- sories such as meat grinders, and coffee grinders. Like potato peelers, mixers are valuable in al- most any kitchen. Bread and meat slicers are made for both hand and motor power. They combine saving of time and labor with saving of food due to their uni- formity of slicing. Three Standard Types of Metal Lunch Counters ee d be We ae _ \ i j Steel Frame with Glass or Other Steel Frame with Porcelain Enam- Table Height Lunch Counter Made Decorative Panels eled, Wellsville or Painted with Various Constructions Steel Panels 6. BRAC TS a pO kit CoE N- EOUrlIPMENT 413 Toasters have improved tremendously in the past few years and are among the most widely used of kitchen accessories. The best toasters are automatic and they save time as well as give greater uniformity to the toast. There are many other devices in more or less general use, ranging from automatic egg-boilers to fruit parers. The advisability of their use is dependent upon the conditions in your kitchen. Remember that the choice of size and type of machines is of vital importance, and that this should always be handled with the guidance of a kitchen engineer. Do not experiment with machines which have not proved their reliability. In every case there are satisfactory standard makes which may be safely relied on. Remember these things about KITCHEN UTEN- ifs SIL: Important features are: high conductivity of heat; lasting qualities; wear and dent resist- ance; high resistance to deterioration; ease of cleaning. It may be taken as an axiom that only utensils expressly made for restaurant and institution kitchens should be considered. Household grades are utterly impractical. The principal grades of utensils in the order of their cost are—Retinned Steel Ware, Enam- elware, Aluminum Ware, Cast Aluminum Ware, Copperware (retinned), Stainless Steel Ware, Bi-Metal, Monel and Nickel: Ware. Of these grades, Nickel, Copper, Bi-Metal and Aluminum rank highest in heat conductivity ; Monel, Nickel, Stainless Steel, Bi-Metal and Copper in lasting qualities and resistance to dents and wear; Monel, Nickel, Bi-Metal, Stainless Steel and Copper, in resistance to de- terioration; Enamelware, Stainless Steel, Bi- Metal, Monel and Nickel in ease of cleaning. Monel, Nickel, and Bi-Metal utensils are un- doubtedly the finest to be had, excelling in prac- tically every quality. High initial cost, how- ever, has kept them from wide use, so far. Stainless Steel utensils are an innovation and are not as yet made in the full variety of neces- sary shapes. Where it has been used, Stainless Steel has proven highly satisfactory and ex- tremely durable. Sate room High Grade Electric Short Order Range for a Lunchroom Back Counter—Porcelain Enamel Steel with Nickel Silver — f° Io. Trim Retinned Copperware for many years has been the preference in high grade kitchens. The necessity for retinning the ware periodically is a disadvantage, but this is offset by its long life and other splendid properties. It should be understood, however, that copper utensils are not all of equal quality. Aluminum ware, as every one knows, is very popular. Its lower resistance to wear is its main disadvantage, and for that reason copper and other higher priced utensils are gaining in pop- ularity. Aluminum ware, however, is good in general cooking qualities, easy to keep clean and low in upkeep, and may be considered satis- factory. It is made in several qualities, and one should not confuse high grade heavy-weight ware with semi-heavy and light-weight grades. Heavy cast-aluminum utensils are equal or slightly superior to stamped and spun aluminum ware, and generally cost slightly more. Retinned Steel utensils are not considered as satisfactory as the higher grade wares, although much used on account of their very low initial cost. They will last a long time, but must be retinned periodically to keep them in condition. They are very heavy to handle, and their cook- ing qualities are not of the very best. Enamelware should not be considered except in kitchens of exceedingly small size, as there is no ware made, which will satisfactorily stand up under the strain of volume cooking and con- stant use. Only the heaviest quality should ever be used, and while there are inferior grades which cost approximately half as much, they are actually less economical. Section of Back Counter Equipment for a Large Lunch- Modern Type of Soda Fountain Equipped for Mechanical Refrigeration ‘souedwio) HEMVA-MOId UL 44 painjoesnuey pue pousisaq—osesiy) ‘Ja}OF{Z PJOJ}eIWG-uspleq eY], JOF IdIAIIS IVATIS x Z ‘7 H — [xy oa a) o) a Z a PLANNING EL HOT Chapter XXI Some Thoughts About Silver Service for Hotel Use Silverware, to a guest’s mind, is a measure of a hotel’s character. If a man is fastidious about any- thing, he will be about table silver for the good and sufficient reason that he must actually put it in his mouth. He wants it to be absolutely clean. Half the time he doubts that it actually is as clean as he would like. Therefore, above all he wants it to look perfectly bright, shining, spick and span. Even then he often tries to make doubly sure by vigor- ously wiping his knife, fork and spoon on his nap- kin before using them—a thing every restaurant operator sees his guests do every day, and not a com- plimentary thing either. A restaurant man makes his profit by satisfying people’s appetites. Could he possibly do anything more harmful to his business than to offend those appetites with distasteful table service—before ever food is brought to the table? Any caterer who lays worn, battered or discolored silver service before a patron is performing a conspicuous act which is an affront to self respect and good taste. The wise course is for a hotel man to capitalize upon his guest’s fastidiousness—not to lose because of it. Attractive silverware can be an asset to as great a degree as poor service is a drawback. Silverware as a matter of fact should be made a most profitable factor in the “merchandising” of a hotel’s food. On Old & GLASSWARE 42 (nm Probably the earliest attempt to reduce breakage through the use of a special shape was by the intro- duction of barrel-shaped and other “no-nest”’ styles. These styles quickly proved their value and now the majority of pressed tumblers are made on this principle. Dur-Nok Breakage Resisting Glassware. On this page we illustrate a ware of special shape, called DUR-NOK Glassware. These glasses are made with a groove somewhat below the rim, which has the effect of strengthening the glass structurally to such a degree that it is able to withstand shocks and hard knocks which would easily smash an or- dinary product. Another feature is that the di- ameter at the rim is smaller than the main diameter of the glass. Due to this, the liability of chipping is reduced when glasses strike one another or tip over, because the body of the glass and not the edge receives the blow. Added to these mechanical ad- vantages is the fact that Dur-Nok glasses are made of very fine lead blown glass, carefully finished and tempered, and, better to withstand restaurant serv- ice, are made somewhat thicker than the ordinary blown ware. Dur-Nok is in every sense a special- ized product and is extensively used in hotels and restaurants throughout the country. Both labora- tory tests and the opinion of its users demonstrate it to be of exceptional durability. Both stemware and tumblers may be obtained in the Dur-Nok shape, and crests and decorations may be applied just as any ordinary blown ware. Dur- Nok glassware is also made in colors with attractive optic effects. The advantage to be gained in using a special shaped glass of this kind is that with it a hotel may keep its breakage within a low figure and still pre- sent to its patrons a service of blown ware com- patible with high class catering. The PICK-BARTH Companies are the largest distributors of hotel and restaurant glassware in America, and in addition to their immense mer- chandise facilities are in a position to be of valuable service to hotel operators through experienced counsel on all phases of the glassware problem. Glassware Service From Well Known Establishments Supplied by The PICK-BARTH Companies Hotel Plaza New York City Denver Club Denver, Col. Book-Cadillac Detroit, Mich. Hotel Drake Hotel Chicago, Ill. Blackstone Hotel Chicago, Il. Hotel Mayflower Washington, D. C. ~ x AUN D =O Ue Tse eT aie Lan GC I PLANNINC ye oye F HOw sotueduio7 HLUVAI-MOId 24L 4 q—Ho.n9q ‘OeqTIPeD YOO J2}0F{ 94} IO} SadIA1aG sIeMEUIYD Chapter XXIII Safeguarding Your China Investment Solely from the standpoint of the initial amount of money involved, chinaware demands attention as one of a hotel’s major buying problems. [m- pressive though it may be, however, the initial in- vestment is really less significant than two other things—the character of service presented to the hotel patrons and the yearly cost of china replace- ments. No hotel can pretend to high class catering and lay before its guest a type of dinnerware reminiscent of a “greasy-spoon’” eating place. A person’s ap- petite is too temperamental a thing not to be af- tected by such service. Psychologists even go so far as to claim that attractive china actually im- proves the taste of the food. That may be a little hard for the average man to accept, but of this there can be no question: good table service does unquestionably help a caterer to get better prices for his food, and that alone is enough to make ap- pearance worth serious consideration by the most practical-minded of men. China being what it is, and hotel service as it 1s, breakage and other losses are a real item in the cost of operation. In fact, it is hard to say with cer- tainty whether china should be classed as an invest- ment or as an expendable material. No matter how hard you try to prevent it, china replacements are bound to run into money. Careful operation helps, but within practical bounds, its help is relatively small. If chinaware losses are to be held at a minimum figure, the biggest factor in doing so is in the wise selection of the ware to be used. The buying decision, therefore, assumes even greater importance, and, if it is to be a good one, requires good counsel and a pretty clear idea about the available wares on the market. Without involving too technical a discussion, we will attempt to give an outline of the china wares in general use, together with a brief description of their qualities and adaptability to hotel service. The Nature and Properties of Chinaware. The different kinds of china are distinguished, first, by the composition of the body or “paste,” second, by the firing process, and third, by the minerals in the glaze. The principal divisions of quality are Hard Paste Porcelain and Soft Paste or Artificial Porce- lain—or as they are more commonly (and some- what inaccurately) known, Vitrified China and Earthenware. Hard Paste Porcelain. The body of such china is composed of mixture of minerals, differing some- what in the various potteries, the formulas generally being secret. Among the minerals used are Flint, Ball Clay (a special kind of clay largely found in England), Kaolin (a white earthy substance formed by the decomposing of granite-like rock, and con- taining considerable feldspar) and Spar (which contains feldspar, silicate of alumina and some other minerals). The characteristics of hard paste porcelain are: practically complete vitrification, hardness, smooth compact texture, non-absorbence 427 and a glaze which adheres stubbornly to the body. It may be translucent, but some is not, and this is not of primary importance. Most people call this china “Vitrified,” no doubt under the impression that all of it is really so. This is a false impression. Good hard paste porcelain is actually vitrified or fused into a solid mass. There is, however, a good deal of other ware that is distinctly and visibly absorb- ent. Superior makes of hard paste porcelain have a hard glaze. Others have a glaze containing lead or other minerals as a flux to promote melting at a lower heat, which lowers cost, but produces softer glaze. Hard paste porcelain, therefore, does not repre- sent a single quality, but a group of wares having many of their main characteristics in common. To explain these differences more clearly, let us divide the wares into (1) the German type, and (2) the American type. German Type China, or true hard-fired china as it is often called, includes most German and Aus- trian China, and also the ware produced by one American pottery. (French Chinaware which is similar, is not at present a serious factor in the hotel market.) The body of this china, of a fine texture and color, is fired at a low temperature, just enough to take out the moisture and shrinkage (about 1o00°F.). After this, it is glazed and then fired at a very high temperature (about 2600°). These firings produce a body that is not only vitri- fied into a non-porous state, but which is fused so thoroughly as to make it almost approach glass. Due to the high temperature in the second firing, it is possible to use an extremely hard glazing mix- ture, which is fused solidly to the body. The result of this process is a ware of very great hardness, generally translucent, with a fine blue white color, and with a surface that is about the hardest to be found on any hotel ware. From the standpoint of perfection in “potting’’ German type china is gen- erally very good. Warping of the body must be watched for in the less expensive grades. American Type Vitrified China. This kind of china differs from the foregoing in that it has a body fired at a higher temperature (about 2100° to 2400° F.) and a glaze fired on at a lower heat (about 1800° to 2100° F.). What is the result? The body is fused into a non-porous state (or in some wares, nearly so) but does not make any such near ap- proach to glass as the German type, and conse- quently is less brittle. The glaze is, however, not so hard nor always so perfectly fused into the body. Other characteristics vary to a great degree in dif- ferent makes, and the first thing that must be under- stood about the term “American Vitrified China” is that it is a very flexible term and does not always mean that the china is literally vitrified at all. Some kinds of American china show an absorption which runs all the way up to the borderline of semi-porce- lain. Within certain limits, this incomplete vitrifi- cation does not lessen strength; in fact it may even 428 HOTEL PLANNING Application of Decoration to Chinaware No. 1 and No. 2 are simple underglaze patterns. No. 3 represents a very fine example of underglaze decorating of a type ordinarily rather difficult to apply by this method. Its colors are mainly soft in tone, but for under- glaze work, the outlines are quite sharp. No. 4 is a de- sign that has been applied both over and underglaze, with good results in both cases. No. 5 is overglaze, and No. 6 is underglaze in soft blues and greys. No. 7 is a brilliant example of overglaze decoration in many colors on German China. AND OUT FITLTIUNG increase it. However, it is usually accompanied by other qualities which render the ware less desirable. A high grade American type china will be perfectly non-porous and will have a good hard glaze which (while not so hard as in German wares) generally will not “craze,” star or check. Less perfect American makes, although they may be as strong as the above, may have a poorer glaze, which is more likely to crack, craze and wear off and when this occurs it exposes the somewhat porous body to the absorption of grease and dirt. Cheaper American grades also are liable to be less perfectly “potted” than is desirable. The color of American china is usually a warm white, rather than bluish, and this color like other qualities is not the same in all makes. Soft Paste Porcelain, (Semi-Porcelain or Earth- enware) is often called Artificial Porcelain, because the minerals used in the paste are partly substitutes for those used in true china. Earthenware has a body of materials that do not fuse solidly in firing, and therefore, it will readily absorb moisture (often as much as 10% of its own weight in water). Its body is noticeably granular, and has not the strength of vitrified china. The glaze is softer and chips away from the body more easily. Semi-porcelain is usually warm white in color, and is sometimes very beautifully tinted and decorated. Considered as a hotel ware, however, it is not very popular as it cracks, chips, breaks and discolors much more readily than vitrified ware. English type hotel ware is an earthenware body which is fired at a high temperature which gives it a certain vitrification and greater strength. It does not merit being classed with Vitrified China, as it is more porous. “Potting” of Chinaware. ‘‘Potting,” meaning the shaping of the pieces of chinaware, is a considera- tion which has apparently received less attention from the buyer than most other important qualities, probably because few buyers have the time or in- clination to examine any large number of pieces. Where it is given attention at all, it is usually be- cause the buyer wants to see the shapes and designs of the different articles in order to choose pieces of pleasing appearance. This, of course, is a good thing to do. Consideration of uniformity in potting is of equal importance. If a pottery is delivering as first class ware plates which are warped, cups which are not round and other misshapen pieces it sure is worth knowing. A good pottery culls out such pieces as seconds and if yours does not do this carefully you will actually receive a mixture of firsts and seconds. Imperfections in glaze should be watched for too, especially if the china is at all porous. Shape and Strength. Most hotels use rolled edge plates. How many of them know that the biggest feature so far as strength is concerned is really not the rolled edge but the angle of the whole rim of the plate? It has been clearly shown that plates with a flat rim will chip much more quickly than those whose rim slants upward. Some like the appearance of a flat plate better than a deeper one, but it is a question whether there is enough difference to offset the increased chippage. A flat plate, too, is much more likely to warp out of shape in firing. PPO ce Con ee Sart Te ta YOUR CHINA Much has been said of welded handles on cups, the idea being advanced that this design is stronger than a “‘stuck-on” kind. There is little to support this theory. Actually, a handle rarely breaks at the point of junction with the cup,—it is the handle itself which breaks. It therefore is the handle itself that needs the strength. If strongly made it should last well regardless of whether it is “welded,” “stuck- on” or “block.” If welded handles have proven strong it is probably because they are usually thick —sometimes too thick for the cups which conse- quently have a tendency to warp into an oval shape when fired. Defects Which Develop with Use. Aside from outright breakage and chipping of china there are certain other defects which appear with use and render the china less desirable or even useless. Absorption of dirt, grease or food liquids may take place through small imperfections or spots in the glaze. “Crazing” may occur. This is the separating of the glaze from the body, forming small blisters, which cause small cracks. “Starring” often appears. In this case a group of what appear to be cracks appear in the form of a star. This is due to a defect in construction on account of uneven distribution of thickness in flat pieces. No really good Vitrified Chinaware should de- velop these defects in any appreciable number of pieces. If a ware shows discoloration of the body around a crack or glaze imperfection, it is not real vitrified china no matter what its label says. Methods of Decorating China. Decoration may be applied to chinaware either under or over the glaze. As underglaze decorations obviously should wear longer than overglaze it is natural to wonder why underglaze decoration is not always used. The reason is that in firing the chinaware glaze, so high a temperature is sometimes attained that the colors in the pattern are affected, either fading or becom- ing entirely changed. Certain colors stand this high temperature better than others, black and certain shades of green being the best of all. Certain kinds of chinaware are fired at higher temperatures in glazing than others, and hence are more limited in their use of underglaze patterns. Thus in the Ger- man type of china, with its second firing at a terrific heat, it is impractical to use the underglaze process except for black and some greens. American type Vitrified China, being glazed at a lower heat, does permit underglaze decorations. Some colors, for example gold, can be applied only overglaze. Overglaze decorations are more sharp and clear, and are brighter in tone, and many effects could be produced by no other process. It is undeniable that overglaze work wears off, some worse than others, but a well fired piece of overglaze work will give absolute satisfaction. If you are decided upon an overglaze pattern, therefore, it is worth your while to make a pretty thorough examination of the pot- tery’s work of this kind. Underglaze decorations obviously will last as long as the glaze does. Of course, if your china has a soft glaze your service will deteriorate in appear- ance rather quickly. With a good hard glaze com- bined with underglaze decoration, you will get long INVESTMENT 429 service. The colors in your decorations are likely to be weaker in many cases than in overglaze work, and sometimes will be blurred. If the design does not call for a sharp outline, and if soft colors are wanted, the results will be entirely satisfactory. Now having made this brief review of the physical qualities of china, let us examine it with relation to the service it is to perform in a hotel. Just what does a hotel service demand of its chinaware? If it were a question purely of appearance, why, every man to his own taste. If it were merely a matter of resistance to outright breakage, the question of su- periority would be simple to answer, because ac- curate tests can determine this. Vitrification, if the sole measuring stick, can be gauged to a hair line precision by scientific methods, and may be pretty clearly seen even with a rough test. Obviously, what is needed is a combination of various qualities, all to the highest degree, but all will agree that there is no single ware that excels in every quality. Unfortunately, the very qualities which make a ware attractive from one standpoint, prove disadvantages from another. The problem therefore is to find the china which gives the most nearly perfect combination for your purpose. The matter of choosing between different china- wares will always be based on individual preference because conditions and policies are not alike in dif- ferent hotels, but there are some things about which most hotel men and china experts agree. One of them is that semi-porcelain or other ab- sorbent ware (regardless of what it is called) may definitely be classed as unfit for hotel service. It is unsanitary, it is poor economy in spite of its low price, and it does not present (nor retain) an ap- pearance appropriate for the character of service a hotel may be expected to present to its guests. A second thing to which practically all agree is that very thick and bulky china, while suitable for cheap eating places or institutions, is too unappetiz- ing and too clumsy and unattractive to merit con- sideration. Household grades and other very thin and deli- cate china are likewise taboo because of their prohibitively great breakage, although they are sometimes used for small private dining rooms. These are all things which it is generally agreed should not be used. On the other side of the question—what should be done, opinions are much less in harmony. Most hotels use decorated china, and most favor half thick rolled edge wares, but when you go farther than that, you enter into controversial fields. This leaves several important questions to be de- cided by individual preference, among which American vs. German Type Vitrified China, Par- tially Vitrified vs. Wholly Vitrified Wares, Underglaze vs. Overglaze Decorations and_ the comparative desirability of different shapes are the most important. In forming your own opinions there are some known facts about the subject which will be helpful. In the first place, chinaware losses as they actually occur in a hotel are not all from outright breaking by any means. Probably a fair estimate would be that breakage constitutes 50% or less of the total loss. The balance is made up of chipping, crack- 430 HOTEL PLANNING ing, starring, checking, absorption, discoloration and wearing of the glaze or decoration. Second, it is pretty well established that the glaze on German Type china will outlast that on a majority of American Type wares by a considerable margin with the result that with the former some of the losses (such as starring, checking, absorption, dis- coloration and wearing of glaze) are lower. Third, impartial laboratory tests have demon- strated that American Type Vitrified China is harder to break on a solid impact than German type, and that china which is slightly (but only very slightly) absorbent is stronger than either. And last, that underglaze decoration is only as durable as the glaze is hard, and that only a few of the very best American Type wares produce a glaze of a hardness to compare in any way with German Type wares. Overglaze decoration, on the other hand, varies ANS DP Oe Ua tN to a great degree in permanence and if poorly ap- plied is not at all satisfactory. A comparison be- tween underglaze and overglaze decoration from the standpoint of durability must therefore be specific, not general. With these facts in mind, the selection of your china service becomes a matter of adjusting qual- ities to your individual conditions, and with your own preferences as to appearance in body and dec- oration. The PICK-BARTH Companies, handling, as they do, practically every class of chinaware for hotel and restaurant service, and being the largest dealers in such ware in America, are in a position to give you unbiased help in making your decision, and place at your disposal a large staff of china- ware specialists whose many years of experience in hotel work make them the leading authorities on the subject. What the Microscope Shows About Chinaware Micro-Photographs, Magnified about 55 Diameters These five photographs serve to demonstrate visibly the fact that clear differences exist even between wares of supposedly similar quality. The views are taken to show a cross section of the glaze and part of the china- ware body (the glaze may be easily identified as the somewhat transparent part just below the black space at the top of the photographs). German China American Semi-Porcelain Hotel American Type German Type China German made The body can be seen to be exceedingly clear, with the various component materials apparently almost all fused in- to a single substance of a somewhat glassy character. The glaze is thick and closely fused to the body. The tiny bubble-like objects in the glaze might be either air or some solid material, and are apparently characteristic of the German type glazing min- erals and firing. Whatever they are, they do not have any known effect on the hardness of the glaze. Type American made While this china is quite simi- lar to No. 1, differences in body and glaze both are visible. In the body there are more of the white particles of matter which are un- doubtedly solid substances which were never melted dur- ing firing. The ware, there- fore, has a trifle less glossy structure. The glaze is of equal thickness and exhibits the same characteristics, but seems to be a little less clear than in No. 1. This ware is known to be given a slightly lower temperature in _ its second firing than the im- ported china. Type Vitrified China How different the body of this china is from that of the German type is easy to see. In this ware, the body consists of minute hard particles, which were not melted at any time during the firing proc- esses, but which are ce- mented solidly together by the more easily fusible parts of the paste. The glaze here shows no resemblance to No, 1 or No. 2, not only being thinner but of a different consistency. It is, however, to all appearance quite thoroughly fused to the body. It may be noted that this is one of the highest priced American products, Vitrified China At first glance one would think this superior to No. 3, but this is an illusion. The body looks clearer than in No. 3, because it presented a rougher surface when broken, causing parts of it to be slightly out of focus. The glaze is thick and as clear as glass, due to the presence of lead in the glaze, which makes it much softer. The tiny cracks in the glaze, extending upward from the juncture of the glaze and body area sure indication of the fact that the two have not beensolidly fused together. Thisis the condition which later causes crazing. Ware See how uneven the surface of the body appears under the microscope. This piece was broken in exactly the same manner as the other samples, but parts of the surface are far out of focus. In spite of this, the extremely granular character of the body may be seen at a glance. The glaze presents an appearance similar in some ways to No. 4, and no doubt contains much lead. The hazy division between body and glaze indicates that the glaze has soaked into the pores of the body. YOUR. CHINA INVESTMENT ERVING food in its original cooking container has many advantages and indicates a higher standard of catering. It is gen- erally conceded that food is deliv- ered to the guest in a more per- fect and appetizing condition by this method, and it makes possible the addition of many attractive specialties to the menu. Patrons are quick to appreciate this refine- ment of service and usually are willing to pay more to secure it. Hotels should use only perfectly vitrified ware for this purpose, avoiding unnecessarily heavy or clumsy pieces. The Fraunfelter- Ohio Cooking China illustrated here represents about the ideal both from the standpoint of ap- pearance and practical qualities. China Teapot, Battleship Shape Round Casserole Pot Pie or Pudding Dish Au Gratin or Shirred Egg Dish PLANNING AND OUTFITTING HOC Eat 432 saruedwoy YIP G-YItg I19IG{ VY 94} JO UOIsStAIq Burinjyoezynurp olyO “tavuuroury “AITAVO “RKNVdWOOD AONVU NVA NHOf 24 L Jo dur[d *2N 24 ‘9}9INUOD PIdIOFUIAI ST UOT} . ‘saouerjdde Suiars 10qe] -d9S VOYJO PUB IsNOYyateM f oWIeIT - “of ’ , s pue Asouryoeut yo odd} paoueAa Jee}S YPM “YSIIq st uoTyDes A104 4 — -, . e -pe jsour ay} YyWM peddinbs pue -9BY ‘Joof orenbs ooo‘oSz 19A0 tS = UsULZIOM JO spsipuny surAojdura ‘kale JOO SUIP[INg “Ssa1de U99} 4 e - a Vue[g surinpeynuey juswdinby -jJy Ajajyeunxoidde ‘varie punosy ‘ UIYOJI WY Jsosiel splyiom sy The Service and Facilities of The Albert Pick-Barth Companies — Manufacturers, Merchants and Importers of Equipment, Furnishings and Supplies for Hotels, Clubs; Restaurants, Hospitalsand Similar Institutions HE Albert Pick-Barth Companies are comprised of Albert Pick & Company, Chicago, the West- ern Division, and L. Barth & Company, Inc., New York, the Eastern Division, with which are affiliated The John Van Range Company, of Cincinnati, Ohio, and the Lorillard Refrigerator Company, Inc., of Kingston, N. Y. These four concerns, each for many years supreme in its own field, and now united under common ownership, form an organization which is unques- tionably the leading business of its kind in the world, with more than 125,000 customers, and total annual sales of over twenty-seven million dollars. This does not merely mean leadership in size, al- though it should be significant to you that our sales are many times as great as those of any concern in our line of business. What is even more important is the outstanding superiority of the Pick-Barth merchandise, manufacturing facilities and resources, as well as the experience and skill of our service organization. The success of the Pick-Barth Companies has been built upon the solid foundation of over half a century of cater- ing to the needs of Hotels, Restaurants and similar establishments. Throughout these long years of experience we have devoted our efforts exclusively to this field. Their problems have been our problems; to them we have given con- stant study. Our entire business has been organ- ized with the single pur- pose of serving them. In the development of our lines of merchandise we have been guided by one policy—to provide our customers with prod- ucts of a character spe- cially designed to satisfy the peculiar requirements of catering to» the public. Our experience has taught us what those requirements are and our search for the desired merchandise has not only ex- tended to the markets of the whole world but has led us to the invention and development of a great many important new products which are now in wide use and whose creation in numerous cases has been of revolutionary importance. Offices, Display Rooms and Operating Plant of the East- ern Division,—L. Barth & Company, Inc., Cooper Square, New York City 433 Our lines of merchandise include everything re- quired to furnish and equip 4 hotel, comprising over thirty thousand products, icluding: Furniture, Lamps, Objects of Art, Carpet. Rugs, Linoleum Draperies, Window Shades, Beating te ee Table Linens, Chinaware, Glasswat. Silverware. Kitchen Equipment, Kitchen Utensils, Refrigera- tors, Cafeteria Equipment, Lunch Room Exyipment Soda Fountain Equipment, Bake Shop Eqtisment. 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Sh 3 oo seis: ; PS Seioe. . os Sy tie! $3205 re t ’ ott ; a. tt): erenehS Sep ense ears ; : s a Ys r > eee re 7 iss eiotee er eisititats sR Sage uti bk ait ‘a ibis terctokt te rie taals asset repehaet ; briritet hte ie ssmstagirttenassrs as fe eae ae ta i se pitt HM sts + m ‘Tatars erste tS v2 fits ; t ’ i 3 : ; : ; : ‘4 bie: ; ; ite heist tereeetirizirit. : seat eased sae Be j S tests be esetired ont -Y Baitts Re > is ais Sr328 tose ssttet He me ee > ei feces Men’ pare weeny oars 3 4 mt - ans ete } aoe 6: 53 ve reed cs . > 4 2 eeraes teow $243 Fam rs ry i 3 ; i oF $s De & 8 tas Bisste ine bed ath, Teeny s 7 a ; .* agit oe $5 Pass teri}: Westin? ee a e qispeass siti *) ee Bit aoe : ce is ; 2 the He H rs